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Gin Spired Tom Kerridge Interview Shaken and Stirred Heading South
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contents features 20 Feeding The Mind
Tom Kerridge reveals the secrets of pulling off the perfect pub grub
22 Drinks Around The World
What would Phileas Fogg have drunk on his epic voyage?
26 Heading South
Pete Brown looks at his favourite beers and breweries of the south
40 Take Cover
Make sure that you are properly covered by your insurance
42 Shaken And Stirred
Nigel Huddleston talks about cocktails and recommends some ideal recipes
50 Gin Spired
A view of the modern gin market and a look at recent developments with flavour
56 Inside Out
Adrian Tierney-Jones heads outside
82 The Soft Option
Offer your clientele a soft alternative over the coming summer months
88 Euro Beers
host spring 14
European beer sales are on the increase Nigel Huddleston asks why?
regulars 5 7
IPA is a beer with a great heritage. Adrian Tierney-Jones rejoices in its revival
Upfront Tips, people, advice and myths
15 Trade Opinion
The BBPAâ€™s David Wilson thinks that young people are the future for the pub industry
16 Inn Stock
Ben Newman recommends his essentials to stock for the coming months
34 Pulling Power
A selection of the great and the best beers to grace your bar
contents regulars 69 Eat
Andy Lynes looks at barbecues along with some stunning seafood recipes
86 The Corker
Wine guru Jamie Goode believes it is time for Grenache to have its time in the spotlight
94 Bar Essentials
The latest and best products and services
102 Celebrity Questionnaire
AC/DCâ€™s Brian Johnson is put in the hot seat
Editor: Ben Newman Contributing Editor: Richard Berndes Editorial Assistant: Carol Kenyon Advertisement Manager: Tim Morris Sales Executives: Lee Morgan, Terry Hurley Art Direction: Katie Prentice Accounts: Julie Hewitt Contributors: Jamie Goode, Phil Mellows, Andy Lynes, Pete Brown, Adrian Tierney-Jones, Nigel Huddleston Host is published quarterly by Plum Publications Limited 27 Old Gloucester Street, London, WC1 3XX tel: 0845 604 6331 email: email@example.com web: www.thehostmagazine.co.uk The editor and publishers do not necessarily agree with the views expressed by contributors nor do they accept responsibility for any errors in the transmission of the subject matter in this publication. In all matters the editors decision is final.
my shout IPA is a beer with a heritage (or some would say a mythology) and it’s here to stay and nobody could be happier than Adrian Tierney-Jones
love American IPAs, English IPAs, Imperial IPAs, as well as the hybrid Belgian IPAs and White IPAs (though I draw the line at the US Session IPA: has no one there heard of well hopped bitter?). Oh and let’s not forget Black IPAs and a version I have just read about as I write, Colorado Wild IPA. There are some highly accomplished and wildly beautiful IPAs out there: the series made with different hop varieties by Kernel; Siren’s Soundwave; plus IPAs made by the likes of Goose Island, Stone and BrewDog. Despite this love of IPAs, there are times when I feel that there are too many being made and not all of them are doing the category any favours. So what’s my problem? For a start, I’m starting to find it weary that every new brewer and his mother as well as being craft announces that they have produced an IPA, probably one hopped to hell with so-called c-hops (Citra, Centennial, Cascade or/and Chinook), which makes for an assertive American riff on the style. Some of them aren’t that good. At times there’s a danger that the IPA category is turning into murky bitter grapefruit juice with added alcohol. Given that we are living through such an exciting time in brewing, I find this preponderance of IPAs self-limiting.
Starters orders The IPA seems to be the default beer for a new brewing start up; it has become to the currently brewing scene what the golden ale was to new breweries (when they were called micros) 10 years ago. Then a debut brewery’s portfolio was usually bitter, golden ale, mild in May (for the CAMRA types) and possibly a sickly banana-flavoured take on a wheat beer. Now the golden ale has become an IPA (possibly the same recipe with more hops and alcohol). I know brewers have to make a living and that the craft beer crowd are hooked on their IPAs, but whatever happened to a sense of adventure? I don’t seem to be the only one slightly concerned about this influx of IPAs. I had a quick chat with award-winning brewer Stuart Howe, who besides
making Sharp’s Doom Bar one of the UK’s biggest cask beer brands, has also produced all manner of eclectic beers (including an IPA of course). ‘I think we need a better nomenclature for hoppy beers between 1 and 50 EBC units (the standard reference for colour measurement) so we can stop calling them IPAs,’ he told me. ‘Too many people are brewing over hopped beers as if they are better than balanced ones.’ For me here’s the problem. Brewing a beer that you want punters to drink is about getting it right; it’s about picking the correct raw materials and creating a great recipe; following the correct process in the brewhouse and if you are the sort of brewery that calls yourself craft (large or small) it’s about adding a little bit of art and soul to the brew. You might not brew to style but it will taste good.
Too many people are brewing over hopped beers as if they are better than balanced ones
Sleight of hand Brewing a beer can also be about sleight of hand. It can also be about making the sort of beer where colour or intensity of bitterness can be used to mask faults or just poor brewing. I remember discovering when I first started writing about beer in the late 1990s that some brewers’ beers were only drinkable if they were dark, alcoholic and roasty, in other words variants on the imperial stout/porter theme. Various flavours could mask the faults and woe betides them if they ever attempted a lager (especially if it were another bugbear of mine the oxymoronic caskconditioned lager). However, I’m a fair man and for a more reasoned view I give you Fergus Fitzgerald, Adams’ equally accomplished head brewer, who seems to be in two minds about my problem. ‘As a brewer I don’t have an issue with all these IPAs,’ he says, ‘yes intensity of flavour can be used to hide off flavours but the drinker gets to decide whether it’s acceptable or not. If they never taste the masked flavours then they’ll never know it’s not quite right, if they do notice and don’t enjoy it then they’ll move onto something else. host
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up front BAR TYPES Terry The Ladies Man Most people go to the pub for a drink or to socialise with friends and maybe watch a game of football. But for some, a trip to the pub is more like a weekly courtship dance. That is because for some men like Terry, a trip to the pub is all about the chase for a lady or some ‘prey.’ Terry will make sure he’s looking right before he heads out to the pub. He’ll have on some frightfully trendy clothes, the latest aftershave liberally splashed across his face and his breath will be as fresh as a mountain stream just in case he gets lucky. But then for Terry, it is not about luck, it is all about his natural talent and ravishing good looks. When Terry arrives at the bar it will be a low strength lager to satisfy his thirst, after all it’s not his thirst he is here to satisfy! None of those 10 pint sessions
Overseas� tipples Seagull Wine: Arctic Circle Limited somewhat by their chilled environment, the Inuit didn’t have much to work with when they wanted to create a ﬁne vintage. So the recipe for this wine is simple; stuff a dead seagull into a bottle of water then leave in the sun to ferment for a while. We can’t imagine this wine winning any awards, but it reportedly does get you drunk. As it’s yet to reach the shelves of your local off licence, you’ll need to head towards the North Pole to try it.
and a kebab for Terry, it will be two or three pints of lager, he’s got to stay fresh and focused until the end of the night. Now let’s not forget that Terry is a charmer. He will put the effort in when he chats to a lady he likes. He’ll charm her with flattery, talk about emotions and soap operas before emphasising his cultural edge by talking about how much he enjoyed the latest trendy foreign movie. Terry is a man who is admired and laughed at in equal measures by his mates. His unending search for the opposite sex is clearly unhealthy, but then again they have to admire him when he arrives at the pub the following week with his latest supermodel on his arm. Whatever you think of Terry, you have to admire his focused approach to life and pub etiquette!
“Alcohol is a misunderstood vitamin” P.G. WODEHOUSE
Shut the Box
It’s not known for sure where Shut the Box originated. Most theories point to a source in Northern France and give Normandy or the Channel Islands as the speciﬁc location. It appears that it has been played in this region for at least two hundred years. There is only evidence for the game in England from the middle of the twentieth century. An old pub gambling favourite, Shut the Box uses two dice and a special wooden playing tray. The tray features the numbers 1 - 9 in a row, each of which has a hinged or sliding cover. A turn involves repeatedly throwing the dice and shutting or covering a number or pair of numbers every throw. The turn ends when no numbers can be covered upon the throw of the dice at which point the player’s total is calculated. The overriding goal is to completely cover all numbers or “shut the box” which results in the best possible score of zero. host
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Brewery: 01872 271885 Email: email@example.com
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DRINKERS of the past
If you were a kid or a fan of ﬁzzy drinks in the 1970s you didn’t want a can of Red Bull or Monster, even a can of Coke or Pepsi did not hit the mark. For the cool kids in the 1970s only a Cresta would do! It came in a range of six ﬂavours: orange, strawberry, lemon and lime, pineapple, blackcurrant and cream soda. But what made the drink so popular was the character that promoted it, a cartoon bear that was also called ‘Cresta.’ To make sure the kids of the day demanded Cresta as their post school drink of choice, the famous London advertising agency BMP dreamt up a cartoon TV campaign. But what really drilled the message home was Cresta’s catchphrase “Its frothy man!” The idea was to try to set it apart from what were perceived as ‘ﬂat’ ﬁzzy drinks. The idea was that a ‘cool’ cartoon character would do it. Remember this was the heyday of cartoon shows with shows like Scooby Doo, Roobarb, Top Cat and Wacky Races dominating TV screens. The ads themselves featured Cresta taking a large mouthful of the drink which would then produce a remarkable reaction in him. He would either turn into Elvis singing ‘Teddy bear’ or generally throw himself around as the drink hit home. He’d then turn to the camera and say “It’s frothy man.’ The drink faded away in the 1980s as Pepsi upped their game by employing Michael Jackson to promote it and Coke started using hunky builders talking about their ‘Diet Coke moments.’ It was sad to see Cresta go, but You Tube has a catalogue of the original ads to take you back to those scorching summer days of the 1970s.
At 25, Orson Welles wrote, directed, and starred in one of the best ﬁlms of the past century, Citizen Kane; however, the genius of this ﬁrst ﬁlm resulted in his ruin. William Randolph Hearst, the basis for Welles’s character, Charles Foster Kane, forced studios to blacklist Welles. Perhaps it was this early peak and stunted potential that caused Welles to be consumed by his enormous appetites for food and drink. The average dinner for Welles, whose weight ballooned to over 350 pounds at his heaviest, was ordinarily comprised of two rare steaks and a pint of scotch. His appetite for alcohol is evident in a well circulated video clip in which Welles stumbles through a reading for a commercial for Paul Masson’s California wine. Having decided to sample the product prior to ﬁlming, Welles falls asleep between takes, slurs his lines, and stares uneasily at the camera through bleary eyes.
Drinking milk lines the stomach Lining your stomach only delays how quickly the alcohol finds its way into your bloodstream, it doesn’t prevent it. And once in there, our bodies view alcohol as an irritant and a poisonous substance (it’s called intoxication for a reason). Pouring a load of booze into you will only result in your body fighting back and trying to get it out of you. Up and out, you could say. Not pleasant, as any former loo-hugger or hairholder can vouch for.
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up front Famous ﬁctitious boozers JABBA THE HUTT’S SAIL BARGE
If you ever happen to be a in ‘galaxy, far, far away’ on a planet called Tatooine and if you want an interesting place to go for a beer or two, the high street might not be the best place to look. You might be better off looking up in the sky, because if it’s a drink, action and party there’s no better
place to ﬁnd it than on Jabba the Hutt’s ﬂying sail barge. Jabba’s ﬂoating gin palace is not hard to miss. It has a rusty orange coloured hull that glows in the bright Tatoonie sun. It has large sails that help it to navigate which are very similar to the sails of an 18th century pirate ship. And like a pirate ship there are plenty of unsavoury characters aboard and these characters like a drink or three. They also have a taste for some distinctly dodgy habits and they are very quick to start a ﬁght or pull a weapon out on someone they don’t like. If you do get on board those massive sails and the hull’s blinds protect you from the sun, you can get on with some serious drinking. The booze ﬂows free, the band plays loud and the bar is kept well stocked by the ‘droid waiting staff. You might recognise a couple of them C3PO and R2D2 have often had to do a shift on board to help out with a Jedi plan or two. But watch out if the ship comes to a sudden halt over a pit in the desert. One of Jabba’s favourite drinking games is to throw a punter or two he doesn’t like into Great Pit of Carkoon. Now that doesn’t sound too bad, but living inside is the Sarlacc, a beast that swallows people whole and then kills them by slowly digesting them over as many years as possible. Not the best way to end a night out on the tiles! Tell them Luke sent you.
The proof that common distillation cannot exceed because at that point ethanol is an azeotrope with water. Alcohols of this purity are commonly referred to as grain alcohol and are not meant for human consumption, with the notable exception of neutral grain spirits.
What s in a name ? THE BELL The name is a reminder of the close association that the church had with the inns of yesteryear. Many religious establishments brewed church ales which were sold to boost funds. The bell, or the sound of it, was heard far and wide. Often as not, the pub was located in close proximity.
“For art to exist, for any sort of aesthetic activity or perception to exist, a certain physiological precondition is indispensable: intoxication.” FRIEDRICH NIETZSCHE
tools of the trade
Boston Cocktail Shaker
A sleek, elegant and lavish addition to any bar. Designed by Ettore Sottsass, this cocktail shaker is ﬁnished in 18/10 stainless steel and comes with a glass beaker. This is considered the most professional type of shaker, with two parts which ﬁt perfectly into each other. The steel part is made especially ﬂexible by a special coldworking operation. The steel beaker of the Alessi Boston Cocktail Shaker can also be used as a mixing glass. www.occa-home.co.uk £72
up front Some Host recommended apps to add to your mobile devices
W H AT S H OT & W H AT S N OT
SPEERS No, it’s not broccoli nor Britney we’re talking about but spirit beers, laced with tequila or rum or bourbon, sales of which are doubling year on year in the on-trade. And now there are spiders, too. That’s right, spirit ciders.
VEG In spite of the confused message that seven, or even 10, might be better, the five-a-day fruit and veg target has been adopted by many. Just when to fit them in? Pubs
HARDEN’S RESTAURANT GUIDE Why risk disappointment when eating out. Over 2,500 reviews are brilliantly translated in this highly searchable app. From pubs to foodie temples, from curry houses to cafés, you can find tips to suit every occasion and budget.
can help by adding a vegetable or two to main dishes, just make sure they come with a bit of flair.
A LIVING WAGE The minimum wage is no longer enough for many good operators who’ve realised they can attract better staff and improve performance and retention by upping the basic rate to £7.65 an hour. Even Mayor of London Boris
KEY RING Are all those loyalty cards hard to keep track of? Fear not, there is help at hand. Key Ring puts all your store cards on your phone, in one easy to access app. Scan and store your loyalty cards and minimise that wallet.
AA RESTAURANT GUIDE The AA has over 100 years of experience in seeking out, assessing and recommending the best places to eat and stay in the country. From country inns on wild moors to citycentre hotels handy for a spot of retail therapy.
GREAT BRITISH CHEFS Featuring 12 of the most exciting and creative chefs working in Britain today. The Michelin starred chefs, include Marcus Wareing, Nuno Mendes and Tom Aikens, carefully selected to connect food lovers with the world of professional cooking.
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KARAOKE Some cheese never goes off. Perhaps you won’t want your customers over-exercising their tonsils over candlelit dinners, but if you’ve got a function room spare on a quiet night, and a compere who can get them off their chairs, it’s worth a try.
WASTE Food inflation means margins are tighter than ever, and you just can’t afford to throw scraps away. Use your imagination and create a menu that uses everything, from offal to broccoli stalks – very tasty peeled, sliced and tossed into a stir-fry.
FOREIGN SATELLITE TV Too many pubs are taking a risk with screening the footie through foreign satellite boxes, and many are getting caught as Sky cracks down. Fines of up to £65,000 are not uncommon. Can you really afford that kind of mistake?
ALCOHOL For all the scare-mongering about binge drinking epidemics, the fact is we’re drinking less, and have been for a whole decade now. Alcohol consumption has declined 18% since 2004. For pubs, it just emphasises you have to offer much more than booze.
As spring hesitantly merges into summer it’s time to make sure your pub garden is the big attraction. Along with everything else, customer expectations of al fresco comforts is on the rise. So chuck out those splintering bench tables. host
By law, you need to be licensed to play music at work.
You probably haven’t thought much about it. You’ve just got music on for your staff or customers. But did you know you need permission from the music’s copyright owners if you play music, TV or radio aloud at work? It’s the law. But don’t worry, to get that permission you simply need a licence from PRS for Music* (and in most cases, one from PPL** too). PRS for Music is a membership organisation that acts on behalf of songwriters and composers to ensure they’re paid for the use of their work. So if you have music playing, ask PRS for Music how you become licensed to listen today.
Contact PRS for Music on 0800 694 7354 or at prsformusic.com/musicatwork *PRS for Music licences cover the vast majority of music originating from the UK and all over the world. However, if you play music that is outside of PRS for Music’s control, you may need an additional licence from the relevant copyright owner(s). You will require a TV licence as well if you are using a TV in your premises. You do not need a licence from PRS for Music in the unlikely event that all the music you play is out of copyright or is not controlled by PRS for Music. **PPL collects and distributes royalties on behalf of record companies and performers. Further info at ppluk.com. All music licences are required under the Copyright, Designs and Patents Act 1988 which stipulates you must gain the permission of the copyright owner if you play music in public (anywhere outside the home environment).
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trade opinion “Young people are our future” says David Wilson, Director of Public Affairs at The British Beer & Pub Association
e are a people business. Nearly a million people depend on the beer and pub industry for their livelihood. The industry adds £19 billion to the UK economy. The future of our industry depends upon recruiting and retaining a large pool of enthusiastic staff with a commitment to providing excellent customer service, creating the warmest of welcomes in our pubs. The pub sector is dynamic. We are always looking for fresh talent to drive our businesses forward, whether that is through passionate young trainee chefs in pub kitchens or engaging front of house staff in pouring the perfect pint. The Government’s actions to reduce beer duty and drive down other costs such as the business rates burden for pubs is giving the industry more confidence to invest and create new jobs for the future. In the last year alone, we have invested an additional £400 million in upgrading our breweries and pub estates.
Opportunity knocks With new pub openings and refurbishments planned for the future, there will be a plethora of job opportunities available for the right people with the attitude and readiness to grasp them. It is critical we see the necessary scale of investment in people, to keep pace with the physical investment in brewing capacity and pub kitchens. The greatest of first impressions, from a well-designed, airy pub will be quickly forgotten if the first interaction with pub staff is memorable for the wrong reasons! The BBPA is supporting the pub and bar careers programme as we recognise the need for the whole industry to unite in changing the perception of our sector to attract and train the talent we need to grow our businesses. With just under half the jobs we create taken by those under 25, it is vital that young people in particular are aware of the full range of career opportunities our sector offers and geared up to make the most of them. That is why the BBPA has commissioned a short promotional film profiling the
passion, at work and at play, of a number of young pub chefs. We hope that the film will be seen by thousands of young people who are thinking about their future careers and will give them a different perspective on our sector.
Passionate people Making the film was an inspiring process in itself. The young people from a range of backgrounds who have launched their hospitality careers in pub kitchens show a passion in their work rivalled only by their passion and creativity in their life outside of work. People like Anthony Daly, who at the age of 26 is running his own restaurant in the very pub where he started his training as a kitchen porter, ten years ago. His meticulous attention to detail in his sporting life carries through to the passion he puts in to every dish he produces. James Agutu and Craig Hawkes both trained on the job as apprentices, and now are Chef de Paties in two award-winning pub businesses. James’s creativity with his music are evident in his kitchen work and Craig understands essential teamwork in the kitchen through his passion for football. And Young Chef of the Year award winner and ‘adrenaline Junkie’ Laura Gibbins, says the buzz of a busy service is equivalent only to her love of skiing. They all share a passion in life with a passion in the workplace. They are all great pub chefs.
The pub sector is dynamic. We are always looking for fresh talent to drive our businesses forward
We all need to do more to persuade the parents of these young people that today’s pub sector is a vibrant and exciting place to be and a brilliant platform for young people to build a rewarding career. Teachers, careers advisers and recruitment agencies all have a part to play in signposting young people to the huge number of opportunities we are creating, but the industry too must step up and present the benefits of our sector more effectively. Our young people are our future. It is vital that we continue to inspire more of them to consider a career in hospitality and take a second look at the opportunities our renewed pub sector is creating. The very future of our industry demands it. host
inn stock Ben Newman recommends his essentials to stock behind the bar during the coming months
F ENT IMAN S
F R EED O M
Fentiman’s Rose Lemonade is fast becoming a firm favourite across the UK and Europe thanks to its versatility as a refreshing beverage which can be enjoyed alone as a soft drink, or as a premium mixer. The infusion of Bulgarian Rose oil amongst other selected botanicals, make this delicate beverage the drink of choice for many consumers. Available in 275ml or 750ml serves. Fentimans (Est 1905) is the first company to use the fermentation of natural botanicals in a seven day long, unique process known as botanical brewing. This time-honoured method delivers a premium, full bodied beverage.
4.0% abv. Freedom Stout has an aroma of coffee, molasses, fruit and honey. The depth of colour and roasted character holds a rich and complex velvet palate with just the right level of bitterness, dryness and warmth. Freedom Stout goes well with Teriyaki Beef & Shitake mushrooms; wild mushroom risotto; marinated and char-grilled ribs or sausage. For dessert, try Tiramisu or Florentines with dark chocolate.
For more details Tel: 01434 609 847 or visit www.fentimans.com
For more details Tel: 01283 840721 or visit www.freedombrewery.com
P IP ER S Award-winning Pipers Crisps are the first choice of snack for pubs and their discerning customers. Pipers’ crisps were recently voted ‘Best Brand’ of savoury snack (for the second consecutive year) and have won 20 Great Taste Gold awards since 2007. “We’ve always made our own crisps in our own facility, a difference that sets us apart from a number of competitors and shows we really know what we’re doing,” says founder Alex Albone. “We take great care over the provenance of our ingredients and we’re passionate about product quality, factors which make a real difference to the taste and crunchiness of our gourmet crisps.” For more details Tel 01652 686960 or visit www.piperscrisps.com
T R O P ICS Tropics, the astonishingly versatile new fruit puree product for the food service and catering industries. Tropics products are 100% natural, with no artificial colour, no hfcs, no artificial flavour and no preservatives. All flavours are flash pasteurized for freshness. This offers a longer shelf-life, assured quality and extraordinary taste. All our packaging is fully recyclable. These exciting fresh pasteurized 50% fruit purees are the perfect blend with water, alcohol, ice cream, juice or ice for stand alone smoothies, frozen and hand crafted cocktails, ice cream shakes, yoghurt smoothies and milkshakes and sweet and savoury culinary masterpieces. For more details Tel: 01865 763301 or visit www.tropicsbeverages.co.uk
G LO W O R M Premium spirits and cocktails are responsible for much of the recent growth in the ontrade industry, whilst mixers have remained traditional and limited. Gloworm Drinks is changing this with a new range of four mixers, with an added helping of stimulation, designed to evolve the mixer category. These taurine and sugar free recipes are designed to make energy drinks work harder for the ontrade, offering qualities that enhance, not overpower, the drinking occasion. Gloworm is specifically blended to work seamlessly with selected spirits, encouraging consumers to try more interesting flavours, whilst allowing bars to enjoy increased high-margin spirit sales. Cucumber & Apple accompanies Gin, Rasperry & Orris with Vodka, Ginger & Lemongrass with Bourbon and Pear, Spice & Lime with Rum.
P AT R O N Patron Silver Tequila is the perfect ultrapremium white spirit. Using the finest 100 percent Weber Blue Agave, it is handmade to be smooth, soft and easily mixable. Each bottle is hand crafted and individually numbered. This renowned ultra-premium tequila is perfect on the rocks with a squeeze of lime and delicious served in a long drink or mixed into luxurious cocktails. Â For more details Tel: 0207 5808360 or visit www.patrontequila.co.uk
For more details Tel: 0113 345 5155 or visit www.glowormdrinks.com
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Perfect Pages Take time out to dip into one of these great books on booze and boozers BRITAIN’S BEST REAL HERITAGE PUBS Geoff Brandwood A guide to over 260 pubs throughout the UK which have interiors of real historic signiﬁcance, some of them stretching back a century or more. Illustrated with great photography, the guides extensive listings are the product of years of surveying and research by CAMRA volunteers dedicated.
THE JOY OF MIXOLOGY: THE CONSUMMATE GUIDE TO THE BARTENDER’S CRAFT Gary Regan An original book on the craft of mixology is a rare gem. Gary Regan’s bookis one such gem. His genius breakthrough system for categorizing drinks that helps bartenders, both professionals and amateurs alike, not only to remember drink recipes but also to invent their own.
1001 BEERS YOU MUST TRY BEFORE YOU DIE Adrian Tierney-Jones From Europe’s classics to the latest new-wave microbrew sensations. Focusing on the world of premium beers, from obscure labels to traditional from Czech pilsners to German lagers, Belgian wheat beers, and Trappists ales, not to mention the classic British porters and Irish stouts.
SHAKESPEARE’S PUB: A BARSTOOL HISTORY OF LONDON AS SEEN THROUGH THE WINDOWS OF ITS OLDEST PUB - THE GEORGE INN Pete Brown Welcome to the George Inn near London Bridge; a cosy, wood-paneled, galleried coaching house a few minutes’ walk from the Thames. Grab yourself a pint, listen to the chatter of the locals and lean back, resting your head against the wall.
BREW BRITANNIA: THE STRANGE REBIRTH OF BRITISH BEER Jessica Boak At the start of the 20th century, Britain was home to over 6,000 breweries. By 1960 this number had dwindled to 358. The prospects for British beer looked weak, yellow and ﬁzzy. In 2012, however, UK breweries topped 1,000 and they are now producing and exporting more varied and inventive ale than ever before.
Feeding the mind Award-winning gastro chef Tom Kerridge reveals some of the secrets involved in pulling off the ultimate perfect pub grub
n the saturated world of celebrity chefs, few are currently enjoying themselves quite as much as Tom Kerridge. The Hand and Flowers in Marlow, Buckinghamshire, the first pub in the country to be awarded two Michelin stars, is now one of the most prominent establishments in the UK thanks to its owner, Tom’s, bourgeoning reputation as a creator of uber-cool gastro pub food par-excellence Not that the 40 year old, whose exalted take on traditional pub grub has led to a TV and book career, was always obsessed with cooking. As he readily admits, it was the kitchen environment, rather than the love of food, that led him to culinary school aged 18. “I was always interested in food, but it was the whole social aspect of being in the kitchen that really excited me. Being there with other blokes my age, and the camaraderie that went with it, the late nights and all that. It was a dream really; it was what I really enjoyed.” But even if Kerridge wasn’t initially lured by the love of the craft, he has learned to embrace rather more than the intricacies of a social life. Indeed, he’s now an expert in his chosen field of exemplary pub grub. And he’s not just an expert, he’s something of an outspoken figure, unafraid to shoot from the hip. Tom is someone characteristically forthright on a number of issues, ranging from his use of seasonal produce - “you’re a bit stupid if you don’t”, through to why he buys the best produce he can afford, regardless of its origins.
Quality is king “Local has nothing to do with my thinking. I go out and buy the best,” he begins. “It’s all about the quality. That is the be all and end all. People use the word ‘local’ as a word to make food sound good, but just because something is local doesn’t mean it is good. Why would you buy tomatoes from down the road if they are rubbish? Just because they are local? Why would you do that? We are all about the quality. It’s not like it is hard to get things, no matter where you are. You’ve got to go for quality first.” This way of thinking has been a big factor in The Hand and Flowers becoming one of the most desirable pubs in the UK. Yet such grandiose intentions were not in Kerridge’s mind when he and his wife decided to relocate from East Anglia in 2005. “Not at all, you don’t think like that. All you’re worried about when starting a business is doing your best to make it a success. And that’s all we do, even now. We try to get better every day.” In turn, the awards and the kudos rolled in, but Kerridge insists that is not the reason he cooks. “That can never be the reason. I cook food that I love, food that I would want to eat, and we cook it for the customers who come through the door. Everything is lovingly prepared for them. We are not in it to win 20
the approval of guidebooks, we want to please our customers”. When pushed, however, Tom will admit to being thrilled that his work has been recognised in such a way that The Hand and Flowers was the first pub in the UK to be awarded two Michelin stars. “Well, I am not going to stand here and say that getting two Michelin stars is not an incredible feeling!” he laughs. “It doesn’t get any better for a chef; it is the pinnacle of my profession and it is without question the greatest thing we have achieved.”
Top talent Modestly, he apportions just as much credit for his success down to his loyal staff, who he labels as the principle reason why his establishment has taken off in the manner it has. “That is without a doubt the key to my success, as it should be to any pub looking to really push its brand out. It really all comes down to the talent you have around you. I have built a team who are just fantastic; they are so dynamic with a great attitude, and so creatively clever as well. And if you were to ask them they would tell you that themselves! But no, seriously, I can’t stress enough how vital it is that you have great staff around you, staff who totally believe in your ethos and what you want to do.” Are there any secrets that Tom wants to pass on? “There’s one premise I’ve always stuck to, and that is that you have to lead by example. You need to be there before them and leave after them. You have to work as hard as them, and usually harder. I have to lead by example - that is the only way people will follow you. You cannot own a place like this and not do that; you can’t think that everybody else is going to do the work for you. But those people who do follow me make this business, and they are the key to everything we have achieved.” With an attitude that screams positivity, promise and hard work, it’s no surprise that Kerridge seldom gets to enjoy time off. “If you have time for a cup of tea in the morning, you are doing it wrong. I have the odd Sunday off, I go to watch the local football team, but that is it. I need to be working.” The fact Kerridge works as hard as he does has much to do with a somewhat irrational nagging fear that success could end at any moment. “I never feel as though I can stop for a second. I have a real fear that everything will fall to pieces and end suddenly.” We reassure Tom that it’s an unlikely scenario, even outside of the obvious excellence of the food on offer, this is someone who understands fully that being a chef is more than just a job: it is ingrained into Kerridge’s very being. “For the best chefs, the ones who love working in the industry, being a chef is your life. If you love doing it, then it is not a job, it is your way of life and you wouldn’t swap it for anything in the world”.
he story of Phileas Fogg and his epic journey around the world is one that is as well travelled as the great man himself. It was story of supreme organisation, courage, love and a reasonably sized bet. Most of the continents of the world were involved in the trip as well as many of the great seas and oceans across the globe. It was a truly staggering event that has been retold in film, cartoon and also by Michael Palin for the BBC. So the story is very well known, but if you are unfamiliar with it Fogg left London, travelled across France before boarding a ship to Suez in Egypt. From there it was another boat through the Red Sea out onto the Arabian Sea to India. He then crossed India before boarding another boat to Hong Kong and then another to Japan. He then left Asia, travelling by sea to San Francisco. It was then a train journey across the United States to New York and then a final boat trip across the Atlantic before a mad dash across England to get back to London. This is all thirsty work. So what would it have been like if one of the key tasks on the trip was to drink a local drink at each stage? What would Fogg have drunk? Can it be drunk today? Could you recreate this ‘trip’ in your local pub or living room? Like all good stories and journeys, let’s begin at the start. The Reform Club is one of London’s oldest and grandest members club. It has a renowned cellar and would undoubtedly be a great place to get a drink. Given the location and the history, I believe that Fogg would have been sent on his way with a rather large gin and tonic. Classically British and very much an ‘empire’ drink. Once he got to the coast and boarded the boat to France, Fogg would have wanted another livener to steady his nerve before encountering 22
our European cousins. A sea journey would require a sailor’s drink, so a stiff pink gin would be the order of the day. Fogg’s time in Paris was short, but to keep the fire burning in his belly, and probably on Passepartout’s advice, a classical Parisian Kir Royale would have done just the job and it would have probably been drunk in the famous ‘Café de la Paix’. The next stop was Turin and with less than an hour in the city the best stop would have been the Caffe Mulassano for a shot of its own vermouth called ‘Mulassano.’ After a quick stop at the heel of Italy Fogg boarded the steamer Mongolia and arrived in Suez. Egypt is ‘dry’ so I think Fogg would have struggled to grab even a cold beer. But I think a resourceful traveller such as he would have had a quick nip from his hipflask which would have probably contained malt whisky. After coming through the famous Suez Canal, Fogg arrived in Aden, another dry port. However, a trip to the local market would have given Fogg the chance to try a drop of the infamous local drink Arak. This is a potent brew that is drunk very much like Ouzo; it has a kick like a camel and would have been the perfect pick me up for the Arabian Sea and the next leg of his journey. Bombay was the next stop and it would have been easy to find the newly opened Leopold Café. Perhaps he would have sampled a Bombay Sapphire Gin to salute his arrival in India. Moving across India, stopping at Kholby and Allahabad, a few bottles of Bejois Brandy would have been most welcome for Fogg before a cool India Pale Ale to celebrate his arrival
World e h t Drinks around Phileas Fogg’s trip is one of the world’s favourite adventure stories, but what if you had to drink at every location. Richard Berndes explores what Fogg might have consumed as he went on his way
in Calcutta. Hong Kong, a British Colony, would have been a welcome sight for Fogg. Hong Kong is famous for its Tuanyang drink. Sadly its mixture of tea and coffee was not what Fogg would have needed at this stage of his trip. Perhaps a Tsingtao beer would have hit the spot or even a glass of Kvass, the latter arriving with the Russian in the 19th century. For a bit more punch a shot of Baiju, sometimes known as Chinese vodka, would have been just the ticket. Fogg would have probably enjoyed all of these at the Hong Kong Cricket Club. After another long sea voyage Fogg arrived in Yokohama in Japan where no doubt a few Kirin beers would have been most welcome. Perhaps a sake chaser would have prepared him for the longest sea leg of his trip and there is none finer than Saijo Sake brewed near Hiroshima. I can imagine Fogg sitting in the Hotel New Grand in their famous Lounge La Terrasse sipping his sake waiting to board the ship to take him across the Pacific Ocean. After 11 days at sea Fogg and Passepartout sailed into San Francisco, a huge melting pot of people on America’s west coast. After that amount of time at sea a man would be understandably thirsty. A trip to the Saloon Bar in North Beach would have been the perfect place to get a first taste of American booze. One of the city’s longest serving drinks was Pisco which was a brandy that was brought up from South America by traders from Peru. This was a potent brew that would have let Fogg know that he was now on America soil and with a continent to cross. A train took Fogg eastwards to Salt Lake City which is famous as the home of the Mormons. They
had quite stringent rules on drinking and still are so Fogg would have had to make do with a rather conservative 3.2% proof beer to set him onto the next leg of his journey. However if he had more time to spend in the city he would have undoubtedly been told about Main Street which was south of 2nd, known locally as ‘whiskey street.’ The next stop was Chicago and Fogg would have had the opportunity to sample a local hooch called Malort. This was made by local Swedish immigrants and was made with wormwood which in Sweden is known as Malort. The most famous brand was called Jeppson Malort. The final stop in America was New York and the pier for the Cunard Line ships. Would Fogg have had the opportunity to sample a Manhattan, a Martini or an Old Fashioned cocktail? If he did I think that Fraunces Tavern on Pearl Street would have been the place to do it. After all you can even find one of George Washington’s teeth in the bar. Fogg arrived in Liverpool Harbour nine days later. He had only hours to get to London but I would think he would have time to pop into ‘Ye Hole In Ye Wall’ pub for his first pint of real English ale and it would have probably been a Higson beer which was founded in 1780. Fogg arrived back at the Reform Club with seconds to go and declared to the members “Gentlemen, I am here.” After all that exotic boozing what would Fogg have had by way of celebration at the bar? Champagne or maybe a gin and tonic to match the one he had when he left 80 days ago? I think he would have gone for something simple, like a nice English cup of tea! host
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SOUTH Some people still perceive ale drinkers as living north of The Watford Gap. But as Pete Brown points out more cask ale gets drunk in the south than in any other region
f all the regions we cover in our review of interesting beers, London and the south east has seen the most dramatic development since we last looked at it a couple of years ago Such has been the pace of the ‘craft beer revolution’, many people think it started in London. In fact, it was thriving in places like Leeds, Sheffield, Manchester and remote corners of Scotland when London was seeing breweries close rather than open. But like London always does, when it finally cottoned on to craft beer, it went at it hammer and tongs, making up for lost time and then surging ahead to reclaim its historic position as one of the most important beer cities in the world. New breweries are opening in the capital faster than anyone can count. They’re not all good: some think making great beer is simply about doubling the amount of hops in the recipe. Others are purely about style over substance. But the best are growing at a phenomenal rate.
Getting creative Beavertown (www.beavertownbrewery.co.uk) began life as an east London brewpub in late 2011, and is now in the midst of a second expansion in just over a year. The emphasis is on creativity and experimentation, and while not every experiment is successful, this open attitude means that when the beers do work, which they almost always do, they are phenomenal. Gamma Ray (5.4% ABV) is an American-style pale ale in the mould that many are currently brewing, hoppy and fruity, with a light pale body. 8-Ball (6.2% ABV) is a bit more
substantial, a ‘Rye IPA’ with a darker hue and greater depth, while Black Betty (7.4% ABV) is a great example of that most controversial of beer styles, a ‘Black IPA’. (“How can it be black if it’s a PALE ALE?” argue the purists. “Oh just shut up and drink it, it’s really nice,” reply the fans.) Beavertown represents an interesting addition to any pub’s bottled or ‘craft keg’ range. The critical rehabilitation of keg beer is one of the more fascinating developments in beer recently, to be feared, celebrated or treated as a pricey rip-off, depending on your point of view. Within beer geek circles, it’s in danger of overshadowing the continued success of cask beer, which would be a shame. Redemption (www. redemptionbrewing.co.uk) in Tottenham is another hugely respected name in London brewing, almost one of the old guard now having been founded in 2010. Their cask range offers something to delight everyone. Perhaps most noteworthy is Trinity, at just 3% ABV. It’s the beer you order for the first time because you have to get back to work, or you have an early start. And then you order a second pint because it’s a wonderful beer, light and refreshing, but packed full of zingy hop flavour, an absolute wonder at such a low strength, and a perfect alternative to Big Chief (5.5% ABV) a big, bold IPA packed full of New Zealand hops and vivid fruity flavours. But it’s not all about hops: Redemptoin’s very first beer, Urban Dusk (4.6% ABV) is a hymn to malt, dark and rich and meaty without losing any sessionability. host
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SOUTH Last month I was invited to a reception with Michel Roux Jr., who was announcing the results of a competition among London brewers to create a beer that would pair well with the menus in his restaurants. The winner was from Fourpure (www.fourpure.com), which has only been in business since October last year. A former brewer at Meantime, American John Driebergen takes clear inspiration from his home country, with beers like the obligatory American style pale ale (5%ABV) and IPA (6.5% ABV) joined by Oatmeal stout (5.1% ABV) and Amber ale (5.1% ABV). Clean and fresh, the beers are available in bottle and keykeg.
R A M S G AT E BREWERY Established in 2001, Gadds’ Ramsgate Brewery is one of the original new wave breweries, blazing its own East Kent hop trail through the cask and bottled ale markets. Gadds’ beers are typically clean, with an emphasis on classic British styles brewed well, stored and distributed with care, in the firm belief that local is fresh, fresh is tasty and tasty is good. And whilst they only direct deliver in East Kent they have built up a few trusted suppliers capable of getting them further afield in the best possible condition.
Old hands We covered Meantime (www.meantimebrewing.com) in our last feature on London and the south east, when we focused on their classic range of traditional London-style porter and IPA, and their celebrated Helles lager. Meantime are now old hands in the London craft brewing scene, and have acquired a new sheen of slick professionalism since they moved to a mindbogglingly modern new brewery in 2010. Founder and brewmaster Alastair Hook has been brewing beer since before some of today’s craft brewers were born, and his passion and perfectionism have inspired his brewing team to evolve the range in a way that is always interesting without ever been flamboyant for the sake of it. Raspberry Wheat (5% ABV) is a bottled wheat beer that proves fruity flavours can be done well, a perfect accompaniment to goats’ cheese or chocolate desserts. Yakima Red (4.1% ABV) quickly went from being a one-off to one of the most popular beers in the core keg range, fruity and hoppy with a firm malt base to balance it.
For more details Tel: 01843 868453 or visit www.ramsgatebrewery.co.uk
The critical rehabilitation of keg beer is one of the more fascinating developments in beer recently, to be feared, celebrated or treated as a pricey rip-off In terms of longevity in London, Meantime are beaten only by Fuller’s, the elder statesmen of London brewing since Young’s ceased production in the capital in 2006. Last time we covered the core range of Fuller’s cask ales. But the Chiswick brewery balances these traditional, timeless cask classics with the forward thinking experimentation of younger craft brewers probably better than anyone else. There are so many strings to the Fuller’s bow. One of the most interesting recent developments has been the introduction of lager and stout. As interest in mass-produced global names wanes, regional brewers across the UK are realising that a growing number of drinkers no longer need big brand name reassurance. Fuller’s Black Cab stout (4.2% ABV) is available in bottle and cask, while Frontier (4.5% ABV) is technically an ale by style, but is brewed with a mix of ale and lager ingredients, conditioned like a lager and served like a lager to provide a tastier equivalent to the mass brands. We’ve only really scratched the surface of London brewing, but we have to give a brief mention to the Kernel in Bermondsey. Founder Evin O’Riordain has already won accolades for Brewer of the Year and is described by fans as The Beer. His thoughtful, slow, perfectionist approach means his beers are admired by his peers more than any other.
GREEN JACK Green Jack are a multi-awarding winning traditional real ale brewery based in Lowestoft , Suffolk . From humble beginnings Green Jack have now grown into one of the largest real ale breweries in East Anglia. Moving to a new purpose-built brewery in the heart of historic Lowestoft in 2009, making them the most Easterly Brewery in England, improved the volume of their award winning ales.They now deliver nationally and globally and also via their online shop. For more details Tel: 01502 562863 or visit www.green-jack.com host
SOUTH It’s difficult to pick out any for special mention. Suffice to say that if you are lucky enough to get hold of any of his kegs or bottles with their distinctive brown parcel paper and stencil lettering, they won’t stay in stock for long. While London has become the focus of craft beer, there’s plenty happening in the rest of the south east too. Dark Star in Sussex has become nationally renowned for its beers that perfectly straddle the tastes of traditional cask ale drinkers and the new wave of hop-headed craft beer fans. Last year, founder brewer Mark Tranter left Dark Star to return to his roots. Burning Sky (www.burningskybeer.com) is an idyllic brewery in an old barn on the Sussex Downs. While Mark is creating weird and wonderful experimental beers to put down and age in wooden barrels for a few years, he’s paying the rent by making superlative hop-forward cask ales such as Plateau (3.5% ABV) and Aurora (5.6% ABV).
Pale face Pale ales are seemingly ubiquitous among newer breweries. But up at the Ramsgate Brewery, (www.ramsgatebrewery.co.uk) Eddie Gadd is celebrating the dark delights of deep malt. Of course there are pale ales in the range, but Dogbolter (5.6% ABV), a sturdy, traditional porter, and No 5 (4.4% ABV) a traditional best bitter with red berry fruit and toffee notes, remind us there is more to beer than hops. Just down the road in Faversham, Shepherd Neame (www.shepherdneame.co.uk) proudly claim to be the country’s oldest brewer. Their pubs are ubiquitous in Kent, serving a dependable core range of beers that any cask ale pub or drinker will be familiar with. The brewery has also long boasted one of the best ranges of seasonal beers. But more recently, they have started digging into the brewery archives to recreate timeless classics which show that in brewing, the past is often the source of the best ‘new’ ideas. Mild (3.5% ABV), Double Stout (4% ABV), Brilliant Ale (4% ABV) and India Pale Ale (4.5% ABV) form a great looking ‘Classics Collection’ with their olde worlde label designs, and are available seasonally. Old Dairy (www.olddairybrewery.com) has quickly become a local favourite in Kent. The core range continues the theme of the brewery name with beers such as Gold Top, a pale ale at 4.3% ABV, Red Top Best Bitter (3.8% ABV) and the star of the range, Silver Top (4.5% ABV), a cracking cream stout. Westerham (www.westerhambrewery.co.uk) is situated in the heart of Kent, the old Hop Garden of England, and no brewery has done more to help revive the tradition of English hops in the face of more fashionable new world varieties. Deeply rooted in the tradition and heritage of the area, beers such as Grasshopper (3.8% ABV) and Scotney Green Hop (4% ABV), which is made with freshly harvested wet hops on the day they are picked, show there’s more to hops than brash, zingy citrus. Moving further north, a look at the south east would be incomplete without giving a nod to Crouch Vale in Essex (www.crouchvale.co.uk). Their Brewers Gold (4% ABV) retains the unique honour of having been named Champion Beer of Britain at the Great British Beer festival two years in a row. A great introduction to pale ales with refreshing citrus flavours, it’s a reminder that hops flavours don’t have to be in your face to be interesting. The south east is the home of the hop. Now the beer revival has hit properly, tradition and innovation have combined to make it a stunning region for great beer.
BRENT WOOD BREWING COMPANY Brentwood Brewing Company was thrilled that Head Brewer Sophie de Ronde’s imaginative idea to organise the world’s first International Women’s Collaboration Brew Day was a huge success. On International Women’s Day brewsters united at 70 breweries across the globe to brew the same recipe, each adding their choice of fruits or spices to create uniquely-flavoured versions of Unite Pale Ale 4%. The whole team at Brentwood Brewery is delighted that Sophie’s vision will benefit charities throughout the world. Donations from the sale of the Unite Pale Ale will go to two charities - SNAP and The Pink Boots Society. Well Done Sophie! For more details Tel: 01277 200483 or visit www.brentwoodbrewing.co.uk
H E P W O R T H A N D C O. Supreme Champion Craft Beer Winners, Hepworth and Company are still winning awards, for manufacturing and for Sussex Drink Producer of the Year. “When you realise that there are more than 40 breweries in Sussex, plus magnificent wineries and a range of cideries, as well as a host of soft drink producers, you can understand that we are quite chuffed!” says Andy Hepworth. “Our fine ale stable has been joined by two lagers brewed to German Purity Standard, which are sellng very well. My own heart is in our traditional ales, Pullman, Sussex, Iron Horse and Prospect where we maintain a traditional hoppy Sussex finish’’. All their beers are available on draught and in bottle, except seasonals. For more details Tel: 01403 269696 or visit www.hepworthbrewery.co.uk
Palmers Palmers have been brewing on the same site in Bridport, Dorset for 220 years. The brewery produces five award winning craft real ales that are distributed and enjoyed throughout the south of England. Dorset Gold 4.5% ABV is a Golden Premium Ale. It is a refreshing, zesty and thirst-quenching ale from the heart of Dorset’s Jurassic Coast that is available all year round but is particularly popular during the summer months. For more details Tel: 01308 422396 or visit www.palmersbrewery.com
From the first brews in Logan’s kitchen, though the refining in the basement of Duke’s Brew and Que, to now; moving into their new home in Tottenham Hale and producing large quantities of unique beer with skill, consistency and conviction. Beavertown’s aim is to provide the customer or drinker with taste, aroma and atmosphere, making their experience a full sensory journey and have always been based around keeping it as ‘real’ and humanistic as possible. Honesty is to be authentic, not contrived and not to try too hard. For more details Tel: 0203 0060794 or visit www.beavertownbrewery.co.uk
Portobello The Portobello Craft Brewery in London W10 provides interesting and unique brews direct to the capital’s pubs and bars and through a network of suppliers beyond the Greater London boundaries. The diverse beer range includes a choice of bitters, pale ales, seasonal beers and the sought after London Pilsner lager all hand crafted using only whole hops and lots of passion. For more details Tel: 0208 969 2269 or visit www.portobellobrewing.com
Windsor & Eton Described as “sunshine in a bottle”, this multi-award winning radiant coloured Golden Ale is a great example of the craft beers that we brew. All Windsor & Eton beers are hand batched on site with ingredients sourced near and far. Knight of the Garter has locally grown Windsor malted barley and American whole leaf Amarillo hops with its distinctive citrus scent. Windsor & Eton brew with style, with imagination and with passion so that whenever you enjoy one of their beers, you know you are drinking A Better Glass of Beer For more details Tel: 01753 854075 or visit www.webrew.com
Burning Sky Set up in an old Sussex Barn where they let our imaginations run wild. The landscape and provenance of their location was a major factor in the brewery’s set up. The crux of the brewery is to brew the beers that excite them, without compromise in terms of ingredient costs and time, that all too often overlooked ingredient in beer. Whether it’s a fresh hoppy pale, or a oak aged beer, they are all considered and cared for beers that we want to drink. For more details Tel: 01273 858080 or visit www.burningskybeer.com
Old Dairy Old Dairy Brewery is a microbrewery situated in the heart of the Kent countryside. They brew using local water and where possible local malt, hops and yeast to produce their beers. Producing a core range of beers comprising Red Top (3.8% Best Bitter), Gold Top (4.3% Golden Ale), Blue Top (4.8% IPA), Silver Top (4.5% Stout) and MADE WITH THE FINEST KENTISH HOPS Copper Top (4.1% Premium “...you won’t want any udder bitter!” Bitter) as well as a variety of CASK CONDITIONED Quality Alc. seasonal beers, all their beers are Cask Ale BEST BITTER 3.8% vol. available in bottles and provide a growing number of local pubs and shops across Kent, Sussex and London. For more details Tel: 01580 243185 or visit: www.olddairybrewery.com
OLD DAIRY BREWERY
pulling power Increase your ale sales with Ben Newman’s favourite ales and breweries. Hop to it.
Hatched in 1993, Rooster’s Brewing Co. fast developed a reputation for brewing groundbreaking, hop-forward pale ales that showcase exciting new hops from the USA. Beers such as Yankee soon started to attract the attention of judges at beer festivals across the UK, racking up countless awards along the way. Fast forward nearly twenty years and they’re still crazy about hops and the flavours they impart on beer, their hop store is crammed full of varieties from all over the world, from Australia and New Zealand to Slovenia and North America. For more details Tel:01423 865959 or visit www.roosters.co.uk CUTTER GUIDE
Skinners Truro based multi-award winning Skinner’s Brewery are famous for the distinctively hoppy aroma of their traditional cask and bottled craft ale range that are brewed with 100% locally grown Cornish Barley. The breweries core and speciality range has been credited with more awards than any other West Country Brewery. Award winning ales including Cornish Knocker, Ginger Tosser, Heligan Honey, Porthleven, and Cornwall’s
most decorated beer, ‘Betty Stogs’, are among some of the ales to have made Skinner’s brewery a national and internationally recognised brand. The most recent addition to the brewery’s success is, ‘River Cottage EPA’, the delicious result of a successful collaboration with Hugh Fernley Whittingstall and River Cottage HQ. For more details Tel: 01872 271885 or visit www.skinnersbrewery.com
Cotswold Spring Brewery Cotswold Spring Brewery is based just north of Bath in the lower reaches of the Cotswold hills. They have won many prizes for their regular as well as seasonal beers, and have twice won the coveted Supreme Champion ale in the SIBA national beer competition. Producing characterful product with branding to match
is at the heart of what they do. Take their new spring beer Dandy, for example. Described as flamboyant and zesty, it is a speciality ale at 5.0% ABV with lime and subtle mint flavours. Sure to put a spring in the step, me thinks. For more details Tel: 01454 323088 or visit www.springbrewing.co
Burton Bridge With beers ranging from 3.8% Alcohol By Volume up to a 10% ABV stunner, there are many as twelve different beers on offer at any one time, from this long established small brewery, renowned for its ales, porters and stouts. Stairway To Heaven (5% ABV) fits nicely into the ever growing market for golden beers. This smooth easy drinking beer, inspired by Led Zeppelin is fast gaining momentum on free trade bars, by filling the gap between the traditional strength beers and some of the over the top offers around. For more details Tel: 01283 510573 or visit www.burtonbridgebrewery.co.uk
Corinium Ales York Brewery
Corinium Ales are proud to be bringing back brewing to the capital of the Cotswolds with their award winning real ales. Inspired by a trip to the USA and a love affair with British real ales, Lucy Cordrey and Colin Knight set up Corinium Ales in November 2012. They launched with their debut Roman Collection, Corinium Gold, Centurion Stout and Ale Caesar IPA. Their range continues to grow with ‘seasonal brews’: 1 AD Porter and Pliny the Elderﬂower; ‘small batch brews’; and occasional ‘bespoke brews’.
Since they opened their doors in May 1996, York Brewery have been passionately producing ﬁne handcrafted real ales to the highest possible standards. Their ales are enjoyed in pubs near and far, and are proud to have won numerous local and national awards over the years. They have three core ales that are available in cask and bottles all year round, along with at least two monthly seasonal beers; they also stock a range of third party products. For more details Tel: 01904 621162 or visit www.york-brewery.co.uk
For more details Tel: 07716 826467 or visit www.coriniumales.co.uk
Ringwood Brewery This brewery takes two things seriously; their ales and leisure time. Along with creating quality craft ales, they are relaxation enthusiasts. The brewery’s motto is to ‘Visit the Winding Downs’, a place to enjoy some quality time with friends. At the brewery they brew four permanent beers and ﬁve guest ales. The most famous beer
is Old Thumper, which was crowned champion beer of Britain in 1988. This craft ale has a moreish maltiness and a satisfying full ﬂavour. The other beers include; Best Bitter, 49er, Boondoggle and XXXX Porter. For more details Tel: 01425 470303 or visit www.ringwoodbrewery.co.uk
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The Red Shoot Brewery
Hillside Brewery Hillside pride themselves in producing high quality ales in small batches using traditional methods and the ﬁnest ingredients from around the world, and heritage hops from their local area. As well as their range of classic ales, they are constantly innovating with their range of craft specials, using the many exciting new ingredients available in interesting ways. Using methods which have been developed and mastered over a lifetime, they aim to change people’s perception of beer and what can be achieved, and want to share their passion for great beer. At Hillside Brewery you can see, touch and experience the brewing process up close, before sitting back with a well-earned ale overlooking some of Gloucestershire’s most stunning landscapes. For more details Tel: 01452 830 222 or visit www.hillsidebrewery.com
The Red Shoot Inn & Brewery is proud to announce the arrival of Richard Harvey Bsc Mbrew as our new resident brewer. Richard brings with him many years of brewing experience at the highest level, trained at Bass, the then largest cask ale brewer in the world and heading such formidable regional and craft breweries such as Gibbs Mew, Hopback & latterly Hampshire brewery as Head Brewer, MD and General Manager respectively. Richard is pleased to be associated with the Red Shoot Inn & brewery and we look forward to our renowned ales; New Forest Gold, muddy boot and tom’s Tipple being better than ever. Cheers! Available for collection or local delivery at trade prices. For more details Tel: 01425 475792 or visit www.redshoot.co.uk
Gloucester Brewery An artisan micro brewery situated in the heart of the Gloucester Docks. The Brewery has created a range of craft beers for the discerning modern day beer drinker, which have won a number of awards, including one of their best sellers, Gloucester Gold, being served in the House of Commons. A range of six speciality Craft beers are also available. Galaxy
has proven to be highly popular, described as a ‘Pale ale, bursting with Aussie hops. 5.4%, golden colour, full bodied, rounded with an aroma of peaches, passion fruit and citrus.’ For more details Tel: 01452 690 541 or visit www.gloucesterbrewery.co.uk
Friends! Romans! Beer Lovers! Come forth and try our award winning ales, all brewed in Roman Corinium
The Bespoke Brewery Company is a traditional brewery producing high quality, award winning beer with a bespoke label
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2 m in s from J18 of th e M4 Cotswold spring Brewing Co. Dodington Spring, Dodington ash, chipping sodbury, South Glos. BS37 6RX Tel: 01454 323 088
At Hillside Brewery you can see, touch and experience the brewing process up close, before sitting back with a well-earned ale overlooking some of Gloucestershire’s most stunning landscapes.
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pulling power Old Mill Brewery
Housed in a 200-year-old former malt kiln and corn mill, situated in the centre of the East Yorkshire market town Snaith, the building was given a new lease of life in 1983, when it was established as the now famous, awardwinning Old Mill Brewery. Dedication, enthusiasm and pride. They are dedicated to producing a range of quality ‘real ales’, not only for the local market but for a national audience via a free trade and wholesale network. They are dedicated to the quality of all 18 Yorkshire ales produced and take pride in the excellent service which all their customers can expect. For more details Tel: 01405 861813 or visit www.oldmillbrewery.co.uk
Bespoke Brewery A traditional brewery producing high quality, award winning beer with a bespoke label design service. Create your own labels for their Real Ale to make a great gift, or use the design team to personalise the beer for your wedding day, event, venue, club or corporate day. The beer is produced on the site of the old Wintles brewery in the Forest of Dean, Gloucestershire, formerly a large independent Victorian brewery. The real ale is hand crafted on the premises using only premium ingredients. Rigorous quality control and tasting ensures that the ﬁnished product offers a great taste every time. For more details Tel: 01594 546557 or visit www.bespokebrewery.co.uk
Buntingford Brewery Based on the edge of Therfield Heath in North Hertfordshire, their beers are handcrafted with traditionally made malt from Wiltshire, hops from around the world, and water from their own chalk well. All this is combined under the beady eye of their Brewster Catherine to produce a range of beers to suit all tastes, from malty best bitters to tasty stouts & uber-hoppy golden ales. Twitchell, their flagship 3.8% golden beer, was voted best in class in the 2013 Champion Beer Of Britain, and won overall champion silver. Beers are available direct and via a number of regional distributors. For more details Tel: 01763 250749 or visit www.buntingfordbrewery.co.uk host
TAKE COVER Are you at risk from flood cover? Phil Mellows advises on how to protect your business from the elements
ublicans are well used to battling through times of strife, and last winter’s extreme weather saw many overcome flooding and get the beer flowing again. But after the mopping up, how are they going to protect their businesses in the future? One industry that has accepted climate change, and the increased likelihood of unusually heavy rains and tidal surges, is insurance. It’s harder for pubs at risk of flooding to get cover, and premiums are higher. Andrew Abbott, business development manager at specialist broker ProPublican, has noticed a tougher approach. “One of our main insurers now requires we check every proposal against a postcode floodchecker and look at the Environmental Agency’s flood plan,” he said. “Depending on that they’ll either offer flood cover, increase the excess or decline to cover the site for flooding and storm claims. And it’s not only the flood damage claim that’s affected but the claim for business interruption that results. “I know a lot of people assume insurers are there for them whatever, but they’re running a businesses to make a profit and more pay-outs on claims than premiums collected makes for a nonprofitable business. Three insurers went down last year for that reason. 40
“The trouble is that getting flood cover in a risk area means if you can find an insurer you’ll pay more for your premiums My advice is that if you’re in a potential flood area and you already have an insurer who’s giving you flood cover on the policy, don’t change insurers to save a pound or two.”
A change in attitude Paul Roach, director of Businessinsure, notes that insurers started changing their attitude following the severe flooding that hit parts of Britain in the summer of 2007. “Insurance companies are making more use of their own statistics, the Environment Agency and external risk prediction specialists. While the recent floods have wreaked havoc in many areas, the change was already here. Over the last three or four years we’ve seen more insurers being selective about risks in perceived flood areas.” Even if you haven’t actually been flooded, if you’re in a flood area you might find insurance difficult. It’s vital, Roach says, that even if you’ve suffered no damage this time you declare at next renewal you’re at risk,
because if you’re hit next time they may not pay up because of nondisclosure of a ‘material fact’. Don’t forget, either, that you have business interruption cover. “Most businesses are unaware how important this is until they suffer a loss,” says Roach. “We had a pub in Dorset that suffered a flood, the ground floor was under three feet of water, only for a few hours but the claim for the contents and building repairs was £150,000 and the business interruption claim was an additional £100,000.”
flood defences or if your pubs up a hill. “Insurers like to search using Google Street View and they are open to changing their stance if the risk looks better from another angle,” says Roach.
“If your premium does increase because insurers perceive an increased flood risk, and you cannot get a better price the usual option to reduce the premium is to offer to pay a higher excess for flood claims only,” he adds. “Most policies have a standard excess of £250 and increasing this to £1,000 or £5,000 for flood losses may reduce the premium.
As for keeping premiums to a minimum, an independent broker will help you find the best cover at the best rate, then you need to do all you can to demonstrate your pub is a good risk. There’s advice on the Environment Agency’s website (see box) and you should make a broker aware of any circumstances that may be in your favour, such as new
“You should check your insurance renewal every year in case your flood excess has been increased, and beware smaller insurers and comparison sites offering good premiums, with some fairly onerous flood terms hidden deep in the policy wording.”
RAIN CHECK Are you at risk? To check whether your pub is perceived to be at risk from flooding, search the web for the Environment Agency’s flood map. The government has advice on reducing the cost of a flood claim at www.gov.uk/prepare-for-a-flood, while the Scottish Environment Protection Agency offers similar advice at www. sepa.org.uk/flooding. Reduce your risk Making a flood plan. If you run a pub in an area at risk of flooding write out a plan of how you’ll respond to a flood, including how you’ll protect staff, deal with hazardous equipment and reduce the risk from polluting materials. Improving your flood protection Ask a building surveyor, architect or other independent professional for advice. Getting Insurance Contact the National Flood Forum for advice on how to get insurance and reduce your premium or excess. Contact the British Insurance Brokers Association to find a broker that specialises in properties that are difficult to insure. Read the guidance in the government’s publication titled ‘Obtaining flood insurance in high risk areas’. Rates Holiday The British Beer & Pub Association is advising businesses in flood-affected areas to take advantage of new support measures from the Government, including a three-month rates ‘holiday’ for pubs whose trade has been hit. Details are are set out in the updated ‘Flood Support Schemes Guidance Note’, and include business rates flooding relief, repair and renew grants, and further support following significant loss of trade due to flooding. Business Rates Flooding Relief 100% rate relief for three months where the property has been flooded in whole or in part and trade has been affected on any day between December 1, 2013, and March 31, 2014.
Ratepayers with more than one pub are entitled to relief on all properties affected. Your local authority which will assess the disruption to trade. “Very small or insignificant impacts should be ignored,” the Government instructs. Repair and Renew Grant Grants of up to £5,000 will be made available “to fund additional flood resilience or resistance measures for homes and businesses that have been flooded since December 1, 2013”. This is for work to prepare the property against future flooding above and beyond standard repairs covered by insurance. Business Support Scheme Small and medium-sized businesses will be able to access further support if they have been affected by flooding and “suffered a significant loss of trade”. It might include “immediate clean-up costs, materials, exceptional business costs (such as hire of drying equipment) and temporary accommodation”. Business continuity planning and marketing costs may also be covered. This support is also available for pubs within a floodaffected area that may not have had direct damage to their business but are nonetheless adversely impacted. Pubs should apply to their local authority to claim each kind of support, and the BBPA has produced a template letter for licensees. Licensed Trade Charity The Licensed Trade Charity is always ready to help licensees who’ve been knocked over by events beyond their control. “We’ve only had a small number of calls following the floods so far, but we expect that if a pub has to close for some time they will get in touch,” says Kath Gill, head of support and care at the LTC. “If they are claiming on insurance they will have to go through a process and that takes time, so if a pub is closed and there is no income we would award hardship grants. We can’t pay the business bills, but we may award funding to replace personal items lost. “When a business is flooded they may not be able to get at the paperwork, and our chief executive will make a decision over the phone. In an emergency we can pay up to £500 straight away and then pay a visit to the pub and look at further help for them.”
shaken & STIRRED Cocktails play an increasingly important part in the product mix for pubs and bars as Nigel Huddleston explains
esearch conducted by CGA shows that one in five on-trade outlets now serve cocktails with a benchmark of an additional £2 cash margin to be made from each sale. Mainstream bars that serve cocktails sell on average 36% more spirits than those that don’t. Cocktail service is being made quicker and better as increasing numbers of bar staff pass through educational courses run by the major spirit suppliers, while shortcuts such as Funkin and other purées have made it simple and cost-effective for just about any on-trade venue to enter the market. Nick Baker, Midori brand manager at Cellar Trends, says: “Creating refreshing, but simple summer serves, can be a great addition to any bar, and can be a real draw for footfall to a venue, as well as a valuable revenue stream. ” The brand is having some success with a Midori twist on the traditional tequila cocktail the Margarita.
In the mix David Miles, manager of the Mixxit training programme at Courvoisier Cognac and Brugal rum supplier Maxxium UK, adds: “Cocktails are a way of providing a point of interest for the customer, upselling what you have behind the bar and increasing profits. “Venues can be put off because they think they’re going to have to change the way the bar is set up, but it doesn’t need to be complicated.” Andrew King, chief executive of Funkin, says pubs and bars entering the market for the first time need to raise awareness among customers. “Get some clear messages across that you do cocktails,” he says. “A strawberry Daiquiri is not going to be something that people come in and order on spec so make sure you use blackboards, back bar displays and tent cards to make them visible.” 42
Ian Peart, on-trade channel director for spirits at Havana Club and Absolut supplier, Pernod Ricard UK, agrees. “Consumers are inspired by what they see at point of sale,” he says. “with 40% admitting they would be influenced to try a new drink with a menu showing pictures of drinks or bottles.” Dan Boulton, managing director at Hi-Spirits, whose portfolio includes Buffalo Trace bourbon and Antica sambuca, advises bars not to get too far out of the comfort zone too quickly. He says: “It’s better to do a small range of simple-to-serve cocktails well than to be over-ambitious. Focus on simple serves that staff can make quickly, easily and with the confidence that reassures consumers.”
Pole position The Mojito remains the most popular cocktail in the mainstream pubs and bars market but Daiquiris are increasingly making their presence felt on cocktail menus. Brazil’s Caipirnha, made with cachaça, limes and sugar, is sure to be a big hit in the summer with football fans’ focus on the World Cup taking place in that country. Slightly more ambitious, but very effective, is the Absolut Original Swirl, basically an Absolut and tonic in a highball glass with the swirl supplied by a blue liqueur in a pipette. A more esoteric trend is for vinegar cocktails which managed pubs and bars group TCG has been embracing with a Pickleback made from Jameson whiskey and pickle juice. It appears in an experimental section on its menus alongside the Lightning Bolt, a shot of Oddka Electricity vodka with popping candy. “We set out to create a cocktail menu that broke the usual mould,” says director of operations Ben Levick.
GIN MINT FIZZ
2 shots of Whitley Neill Gin 1 shot of triple sec 1 shot of freshly squeezed lemon juice 10ml of gomme syrup 1 fresh egg white
1 1/2 oz. gin 1 teaspoon crème de menthe (clear) 1 teaspoon sugar Juice of 1/2 lemon Soda water
1 part whisky 2 parts Irn Bru 3 ice cubes
Shaken and garnish with edible flowers
Shake well with cracked ice all but club soda. Strain into highball glass over two ice cubes. Fill with chilled club soda. Stir gently
Put whisky over rocks, then add the bru. Enjoy, it’s a lovely drink
TEQUILA M A N H AT TA N
2 oz. Sierra tequila 1 oz. sweet martini bianco (dry) 1 dash lime juice 1 slice orange 1 cherry
3 parts vodka 1 part lime juice 4 lime wedge 2 teaspoons brown sugar
RUM BUCK 1 1/4 oz white rum Ginger ale
Put the vodka & lime cordial into a shaker. Squeeze the lime edges into the shaker and also put them in. Add the sugar and 4 cubes of cracked ice. Shake until a frost forms. Pour into a tumbler. Add a lime wedge for garnish. Sit back and enjoy... Pour rum in a highball glass filled with ice, top with ginger ale, Garnish with a twist of lemon
Stir together and pour over ice
35ml Lamb’s Navy Rum 10ml green Chartreuse 15ml Benedictine 2 dash Angostura bitters
4cl of Angostura Gold Rum 16cl Fentimans Cola 1 slice of lemon
Stir and garnish with fragolino
Fill tall glass completely with ice. Mix ingredients into the glass and serve with a slice of lemon
KNOCK OUT 1 teaspoon white crème de menthe 1 shot of La Fee Absinthe Original 1 shot of Whitley Neill Gin 1 shot of fresh vermouth
Shake well with ice and strain into glass host
THE UKâ€˜S PREMIUM TEQUILA* * FACT: Sierra average retail price is greater than other mainstream Tequilas
F LY I N G FRENCHMAN 25ml La Fee Absinthe 25ml coffee liquer 25ml espresso 10ml sugar syrup
VODKA SAZERAC 2 parts vodka 3 drops pernod 2 drops Angostura bitters Top up lemonade 1 sugar cube 3 ice cubes
PERNOD FRAPPE 3 dashes Angostura bitters 0.5 oz. Sambuca 1.5 oz. Pernod
Put the sugar cube into an old fashioned glass and shake the bitters on to it. Add the pernod and swirl it. Drop in the ice cubes and pour in the vodka. Top up with lemonade and stir gently Shake hard, strain into a chilled cocktail glass and garnish with a star-anise
BENT NAIL 1 1/2 oz. whisky 1/2 oz. Drambuie 1 teaspoon kirsch
Mix together with crushed ice and garnish with a cherry
Fill mixing glass with ice and above ingredients. Shake and strain into chilled glass
DI A LO I ONNK E GYI N RN OD N EM
1 part whisky 1 part lemon juice 1 part sugar syrup 5 ice cubes 1 lemon rind
1.5oz gin 3oz Fentimans Dandelion & Burdock
Shake the ingredients with cracked ice. Strain and pour into a tumbler
Mix with ice, strain into a glass, garnish with lemon
RUM & TING
1 part gin 1 part soda water 3 drops Angostura bitters 4 ice cubes
2 parts Angostura rum 3 parts pink grapefruit juice 0.5 sugar syrup 2 parts club soda
1 tablespoon vodka 2 tablespoons white rum 3 tablespoons blackberry juice Top up 7-up
Pour the gin over the ice into a tumbler then add the water, then the bitters
Shake ingredients, strain through a sieve into a ice filled tall glass. Top with fizzy water and stir
Add the vodka and rum together then add the blackberry juice and top up with any lemon based fizzy drink host
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W AT E R M E L O N MARTINI 2oz Sierra tequila 1oz lime juice 4 watermelon cubes A squeeze of agave nectar
BITTER D E PA R T U R E
TEQUILA STING 1 part Sierra tequila 1 part vodka Dash of lemon juice Pinch of sugar
2 parts vodka 1/2 part lime cordial Dash of Angostura bitters Top up lemonade Ice (crushed)
Drop Angostura onto crushed ice. Pour lime cordial and vodka, then top up with lemonade. Garnish with a lime wedge Muddle watermelon with agave nectar in shaker. Add remaining ingredients with ice. Shake vigorously, strain and serve
VODKA S A LT Y D O G 5 oz. grapefruit juice 1 1/2 oz. vodka 1/4 tsp. salt
Mix together and pour over ice with a slice of lemon
TenderOne By designing a machine that precisely measures the ingredients for up to 200 different cocktail recipes at the touch of a button, the TenderOne dispenser is preparing to push cocktail making into the mainstream. In less than five seconds, the dispenser measures by a tenth of a centilitre which ingredients are needed for up to 200 bespoke cocktail recipes. With the aid of a touch screen computer, which provides photos and finishing instructions, the barman (with no technical experience) can add his own flair and style to the occasion.
Pour all ingredients into a highball glass over ice cubes, stir well, and serve
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basis, TenderOneâ€™s leasing arrangement guarantees customers instant profits for zero effort. The company installs the machine at no cost and takes care of installation, maintenance, staff training and delivery of all the cocktail ingredients. With TenderOne the cocktail ingredients are precisely measured and poured in seconds. The shaker can still be used and the barman is left with more time to add the garnish and entertain his clients. Customers canâ€™t fail to increase their profit margins when they contract TenderOne. The machine eliminates waste and over pours, increases productivity and enables your regular bar staff to produce perfect cocktails. For more details visit www.tenderone.co.uk
RUM COBBLER 1 tsp. sugar 3 oz. soda water 1 lemon slice 2 oz. dark rum 1 maraschino cherry 1 orange slice
Dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the rum. Stir well. Garnish with the cherry and the orange and lemon slices
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Babička is completely unique in its offering, being a premium Czech, corn grain vodka, distilled with a muddle of herbs and spice. Wormwood (Artemia Absinthium) is the predominant herb, then there is star anise, fennel and a hint of coriander. These are all sourced from the surrounding Moravian countryside. There are 6 stages of distillation, followed by 8 weeks of resting in ‘marrying’ tanks.
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ginspired The gin market is being led by exciting modern brands and niche producers hell-bent on delivering flavour Words: Nigel Huddleston
omedian Dylan Moran didn’t help to dispel old stereotypes of the gin drinker when he said that “you have to be 45, female and sitting on the stairs, because gin isn’t really a drink, it’s more a mascara thinner”. Though the image problems persist, gin is definitely on the up. Combined Nielsen and CGA figures show the total market for gin growing 5.8% faster than the spirits market as a whole in the year to last December. That growth is being driven by innovation by big brands and the arrival on the market of a host of boutique brands pushing the boundaries of what a gin is and how it can be drunk.
Diageo-owned market leader Gordon’s talking up the prospect of a “flavoured gin” category after following last year’s launch of Crisp Cucumber with the recent release of an elderflower version.
For every new producer pursuing a traditional London dry gin style, there’s another experimenting with unusual botanicals. Bruichladdich whisky distillery’s The Botanist features 22 ingredients foraged from across Islay, including bog myrtle and lady’s bedstraw. Hoxton gin contains grapefruit, ginger and coconut. Specialist spirits retailer Master of Malt and London bar Worship Street Whistling Stop have even come together to create a gin made with cream.
Gordon’s was beaten to the elderflower punch by boutique Northamptonshire gin distiller Warner Edwards. It launched in late 2012 and uses locally-foraged elderflower in its flagship Harrington gin and released a limited edition elderflower gin last year. “Premium gin is in growth,” says co-founder Tom Warner. “We thought that we could make something of very high quality with our own flavour profile and that we could be on to something. Craft distilling was taking off in the US, even before it had really started to in the UK, and it all seemed to make sense.” The pair have another special lined up for later in 2014. “We don’t want to explode the range too quickly,” says his business partner Sion Edwards. “We’re trying to build a brand and a reputation as well. We want everything to be good that leaves here.
Such is the variety around that London gin bar 214 Bermondsey was able to offer flights of gin when it opened last year. The So Crazy It Flight Just Work deal featured Bulldog, Death’s Door and Gilpin’s for an all-in £15. Excitement isn’t confined to the specialist fringes with
“It’s the same with any aritsinal producer, whether it’s gin, meat, cheese or bread, it’s got to be good quality.” Quintessential Brands has a stepped portfolio of gins comprising Greenall’s, Bloom and Berkeley Square. host
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Originals donâ€˜t change since 1740
ginspired International business development director Patrick O’Reilly says new gins should strive for quality first and novelty second. “Consumers are seeking out more than just strong juniper notes in their standard gin,” he acknowledges, but adds: “Although the trend for more interesting flavoured gins has been with us for a while, the more esoteric flavours have been about headline grabbing rather than answering a consumer need for a balanced flavour.” He says the premium Bloom gin, which contains subtle botanicals such as chamomile and pomelo, produces a lighter, floral style, which can bring more people to gin.
Gin is a very exciting market at the moment. There are more gins of better quality coming on to the market all the time O’Reilly adds: “There can be growth at all price points in the gin category but the key is delivering what the consumer wants. The ultimate serve and experience may be different for a £5 G&T versus a £15 cocktail - but it shouldn’t mean the taste experience should suffer.” Quintessential’s latest launch is Opihr which contains cubeb berries, coriander and black pepper and is billed as an Oriental spiced gin, a nod to a descriptive term that has given the rum market a fillip in recent years. An Opihr gin and tonic should be served with a slice of ginger as the garnish in place of the more conventional lime or lemon. International brand manager Freddie Kampman says: “Opihr is a versatile gin which can be enjoyed in drinks which consumers might not normally consider, such as with ginger ale rather than tonic. “It’s too early to say about the long-term potential at this point in time but based on the response from both trade and consumers, we’re confident Opihr is here to stay.” While some producers have been looking to drive an element of exotica into their gin brands, others have been trying to make authenticity a virtue by emphasising the traditional juniper nature of their gin. No 3, owned by the centuries old royal wine merchant Berry Bros & Rudd, is among them, with the specific aim to be the perfect gin for a Martini cocktail. Luke Tegner, the company’s brands marketing director for spirits, says: “A couple of decades ago, young people going out were looking for a neutral spirit to go with whatever their favourite mixer was and they found it in vodka. But times have changed and people are looking for much more flavour in their drinks now.”
Flavour saviour If Diageo is talking about flavoured gin then there’s no doubt that it will become a wide topic of conversation but we’re of the old school that believes that gin should taste of juniper. If you make a gin flavoured with, say, pineapple you’re effectively making a flavoured vodka. “If you look at the vodka market in the US, a lot of brands got caught up in the madness of having 30 or 40 different flavours but over time consumers have tried them and put them to one side to go back to the original.” Boodles gin is another championing classic gin flavour, albeit in a more retrained style. The brand has its roots in London’s Boodles
private member’s club in the 19th century but historically has a greater presence in the US and Japan than in its home market. Brand owner Proximo has redesigned the packaging for a UK relaunch of the brand and Rob Curteis, head of marketing at Proximo Spirits UK, says the crisp, clean toned down junpier style of Boodles makes it ideal for mixing beyond the gin and tonic.
Quality street “The focus is on being quintessentially British,” he says. “Gin is a very exciting market at the moment. There are more gins of better quality coming on to the market all the time. “If you look back 10 years there were pretty much only a handful of gins on sale in the UK. “It’s good for the category. Consumers like choice and, whatever your taste, you can find something in gin these days.” Ian Peart, on-trade channel director for spirits at Beefeater and Plymouth gin supplier Pernod Ricard UK, argues that pubs and bars should be seeking to explore the outer limits of even the most conventional gins. “Gin is a very versatile spirit, which combines well with a variety of mixers such as cranberry, bitter lemon and grapefruit, not just tonic,” he suggests. “There is space for both old-school gin drinkers who prefer the classic flavours such as Beefeater, and the new-school that seem to prefer the more modern interpretations with unusual botanicals.” Beefeater pepped up the market with the limited edition My London bottle last year and Peart believes that such marketing exercises help bring new consumers to the market for long mixed gin drinks. But Beefeater’s latest creation takes gin off in a whole different direction. Burrough’s Reserve is made in a small 19th century still and aged in oak barrels that have previously been used to mature Jean de Lillet vermouth. The resultant gold-coloured gin is intended to be served without mixing. Peart says: “With similarities to a fine single malt whisky or barrel-aged rum, publicans and bartenders can serve Burrough’s neat, redefining the way gin is consumed by presenting a new experience and serve for those seeking to explore premium quality gin.” host
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BOODLES Boodles is a proper British gin, known for its understated juniper flavour and unique taste profile. Often enjoyed in a Boodles Martini or a Boodles and Tonic, Boodles’ history dates back to 1845 and today it remains a quintessentially British brand. It is distinctive in that it contains no citrus in its botanical make-up, allowing you to tailor your Boodles and Tonic by garnishing with your preference of orange, grapefruit, lime or lemon.
Gintastic ﬁve favourite gins to stock
For more details Tel: 020 7489 6410 or visit www.proximospirits.co.uk
Made by best friends Tom Warner and Sion Edwards, who met at Harper Adams Agricultural College, and decided to swap food production to make their own farm-distilled Gin. Produced in small batches, the gin is made using 11 botanicals and natural spring water from Tom’s family farm in Northamptonshire.
Gilpin’s Gin is a small-batch London Dry Gin made with eight fine botanicals and distilled with water from the Holy Well Spring at Cartmel in the Lake District. It has won several awards for taste and design, including Gold in the prestigious International Wine and Spirits Competition (the largest blind-tasting completion in the world) and “Label of the Year” in the UK packaging awards.
For more details Tel: 020 7384 1333 or visit www.warneredwards.com
For more details Tel: 07920 509 393 or visit www.gilpinsgin.com
The Finsbury Distillery was founded in London by Joseph Bishop back in 1740. The name Finsbury Distilled London Dry Gin has always stood for high quality standards ever since. The excellent gins of the Finsbury Distillery are distilled from selected juniper berries, exotic fruits and many exquisite herbs and spices using a unique process from the 18th century, a complex ‘single batch’ distillation in more than 100 year old copper-potstills. Only natural ingredients are used.
Bulldog is one of the lighter style gins around, it is distilled with 12 different rare botanicals from nine different countries, such as Dragon Eye (Sweet in flavour), White Poppy from Turkey (earthy aroma, sweet nutty flavour) and Lotus leaf from China (fruity aroma with a perfumed flavour). These botanicals give Bulldog a distinctive harmonious flavour, smoothness with a balanced finish. In a bizarre twist for any spirit the brand is also a certified Kosher product by KIR, and completely gluten free.
For more details Tel: 01403 273807 or visit www.thedrinksco.co.uk
For more details visit www.bulldoggin.com
There’s something about al fresco drinking and dining that tempts even the most staid of pub goers out into the garden of their favourite local when the sun is shining. Words: Adrian Tierney-Jones
s soon as the weather warms up, whether it’s country inn, town pub or city bar, drinkers move outside, precious pints in hand or grateful for a spot of warmth to grace that glass of wine. However, it’s not only customers who enjoy the benefits of sunny weather; a pub or bar with an outside area or garden can make a good living when the sun puts its hat on. There’s no doubt that for many licensees an outdoor area can be a financial boon. Kenny McDonald runs the Bridge in the Exmoor town of Dulverton, and his outdoor area is directly opposite the picturesque River Barle: ‘On a hot summer day it can account for 90% of our takings,’ he says, ‘while overall I’d estimate it can represent 40% of our yearly takings.’ At the Red Lion in the pretty Wiltshire town of
Cricklade, landlord Tom Gee murmurs his agreement: ‘A good outdoor environment doubles turnover and so proportionately increases profitability.’ That’s the easy bit: fabulous outdoor area = profit. However, what the licensee with room for al fresco dining and drinking needs to also do is make sure their outdoor area is in tip top condition after winter’s rigors. It’s not rocket science, but it’s also not just a matter of scattering chairs and tables about and putting up some branded umbrellas left over from last year and assuming that the customers will come. Winter can leave many outdoor areas looking weathered and frayed: for starters tables need to be cleaned and replaced if necessary, while grass should be cut and flower beds spruced up. host
Each licensee should make a checklist of things to do. Branded umbrellas: whose do you want, what message do you want them to give out? Should it be branded with your brewery supplier or the pub’s name? The latter obviously is going to cost a little more but is a pretty useful case of branding. Then there is the furniture: what message do you want that to give out? Comfort is obviously essential. A hard bench doesn’t exactly encourage customers to linger, but on the other hand what you buy depends on your customer base, whether they are families looking for a quick bite to eat or the more leisurely seeking a couple of pints in the company of friends. Other issues to be aware of include choosing the kind of furniture that reflects positively on the business as well as making sure that they are robustly made (let’s not forget that the British summer is a capricious beast with many moods).
Brownie points Then there’s the ethical approach. A lot more pub-goers are aware of sustainable issues these days and a business can gain serious ecofriendly brownie points with the right furniture. This is the kind of approach that has paid off handsomely for NBB Recycled Furniture (www.recycledfurniture.co.uk/pubs), which since its foundation in 1991 has fast become one of the UK’s leading manufacturers of outdoor furniture, shelters and smoking control products.
The vagaries of summer weather is another factor that pubs have to take into account when buying outdoor furniture
Cinders Barbecues Outdoor areas can provide an attractive alternative for your customers to dine alfresco and a Cinders barbecue gives the chef an opportunity to extend menu choices. Customers can also watch the food being cooked and an artistic chef can indulge in the showmanship that goes with cooking for an audience. Accessories give greater versatility to the catering operation. The Universal Griddle converts one side of the TG160 to a flat cooking surface and the Pan Support takes two holding containers for hot and cold food. Cinders Barbecues are hand built in England to operate from dawn to dusk without problems. Their one piece design is simple to unfold and the gas barbecue is at optimum heat just five minutes after lighting. For more details Tel: 015242 62900 or visit www.cindersbarbecues.co.uk
‘We focus on providing eco-friendly outdoor furniture which has been manufactured from 100% recycled plastic,’ says the company’s Marketing Manager David Dean, ‘using premium manufacturing processes. Furniture from 100% recycled plastic is far better than traditional wood or even metal furniture as it’s more robust to withstand the heavy demands of the commercial world. With the ever changing world we live in, we all need to be more aware of the materials we use and ensure we use sustainable products where possible – all of our recycled furniture is locally sourced to our manufacturing plant in Dorset and made from recycled plastic milk bottles.’ The vagaries of summer weather is another factor that pubs have to take into account when buying outdoor furniture as Trevor Ruddle at Indigo Awnings (www.indigoawnings.co.uk) explains: ‘We believe that the best is always the cheapest in the long run in terms of the return on your investment. I cannot stress enough the importance of purchasing full commercial grade products that are fit for purpose. For example, if you purchase say a cheap giant parasol for a few hundred pounds it would only be useable in times when there is virtually no wind or at best, very light wind conditions and this would severely limit the use and thus defeat the object of the purchase. ‘Conversely, if a commercial grade unit was installed then these should be able to take wind speeds of anything up to 120km/ph in some instances and thus these could be used virtually all year round. In addition, and unlike their cheaper counterparts, these units can 58
Tasty Trotter Tasty Trotter is a well-established brand of hog roast ovens and accessories offering you a range of catering equipment ideal for outdoor events such as markets, BBQs or weddings. We are dedicated to offering premium equipment for a modest price. That’s why our professional spit roasting ovens offer a list of features equal to hog roast machines twice the price. We have a selection of spit roasting equipment including twin gas burners and charcoal machines to suit every event. We also offer a full range of accompanying accessories and a customer service after care that is second to none. For more details Tel: 01246 866800 or visit www.tastytrotter.com
OUT be supplied with heating and lighting, linking gutters and even side curtains if required, all of which will add to your customer comfort.’ Over at John Robertson Ltd (www.johnrobertson.ltd.uk), they have been supplying the leading brand Bahama® Jumbrella for over ten years now. These are commercial parasols that are designed for semi permanent covering of outdoor seating areas, which provide shade from the sun and shelter from the rain (after all we are in the UK!).
Pubs with large gardens and a reputation for their beers often hold regular beer festivals during the summer, complete with music and entertainment for the children ‘This beautifully engineered commercial parasol has become our flagship product, and a firm favourite with many of our customers,’ says a spokesman for the company. ‘We pride ourselves on offering a professional and personal service and work with every client individually to ensure that they get the products and services required to meet their own individual business needs. We are also on hand to help clients develop initial concepts right through to finished installations, and work alongside a team of experienced architects, designers and contractors to ensure they get exactly what they want on time and on budget. So whether they are looking for a one off garden bench or picnic table we have a range of products available to meet their needs.’
Meanwhile mulling on what sort of food offerings will attract the crowds also needs plenty of clear thinking. Is your pub a barbecue hangout for instance? No pub garden on a sunny weekend afternoon is complete without that that mouth-watering char-grilled aroma. One such company, Cinders Barbecues (www.cindersbarbecues.co.uk), knows all about how to make people hungry: they have been providing equipment for the pub trade since 1984.
Everybody out ‘Outdoor areas can provide an attractive alternative for customers to dine alfresco and a Cinders barbecue gives the chef an opportunity to extend menu choices,’ says the company’s Marketing Manager Brenda Lavelle. ‘Our Caterer TG160 and Cavalier SG80 have been hand built to operate from dawn to dusk without problems. High volume and fast throughput of food is the recipe to make money, so it makes sense to utilise outdoor areas to extend any other dining space indoors.’ Pubs with large gardens and a reputation for their beers often hold regular beer festivals during the summer, complete with music and entertainment for the children. They are a lot of hard work, but usually bring in the crowds, who are hungry for sustenance between their pints. Getting the bloke from down the road with his fancy bbq might have been the answer once, but nowadays it’s the pig roast that really goes down a treat. Over at Tasty Trotter (www.tastytrotter.com) they are able to provide hog roasts as well as ovens to put pizzas into. ‘Our main product is our Spit Roast Oven,’ says the company’s Managing Director Bruce Hunter. ‘It is a high quality, commercial machine capable of catering for up to 350 people on one sitting or for spit roasting a pig of up to 75 kilos (head removed) and in addition, at the same time, three trays of roast potatoes. We have also had great success with our pizza oven, which can produce two pizzas in 90 seconds.’ So that’s that: summer’s sorted, all we need now is good weather. Over to the Met Office (on second thoughts…).
John Robertson John Robertson Ltd is a family run business and specialise in supplying high quality outdoor furniture, fixtures and fittings to the UK’s leisure industry. Established over 30 years ago the company has built a solid reputation based on exceptional quality products and outstanding customer service. For almost 10 years John Robertson Ltd has been the sole UK distributor for the world leading brand Bahama® Jumbrella. This beautifully engineered commercial parasol has become the company’s flagship product and a firm favourite with some of the country’s biggest pub groups and privately owned establishments. Although imitations are available, nothing else is able to rival the unquestionable durability, pioneering technology and brilliant construction of the Bahama® Jumbrella. For more details Tel: 01284 830100 or visit www.johnrobertson.ltd.uk
Host Magazine Spring 2014-01.pdf 1 2014-01-07 10:16:40
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OUT LEGALLY OUTDOORS Graeme Cushion of law firm Poppleston Allen looks at six legal issues that you need to know if you intend to entertain outdoors 1
It will often be tempting to take advantage of any outside space which you have available to you as an additional tool in attracting customers to your premises.
Legal issues with regards to outside areas are largely dependent upon the ownership of the external space and what exactly it is you are intending to do there.
From an ownership perspective if the external space is owned by you then that is largely straightforward. You need to be aware that you may need permission from your landlord to use the external space or indeed from the Local Authority under a Pavement Licence Permission if you intend to place tables and chairs for the consumption of food and beverages on the public highway.
You may also require necessary planning permission and/or licensing permission to use external space for eating and drinking or indeed the provision of entertainment in the form of a DJ, recorded music or live music. You should therefore check the relevant planning permission and or licence to ensure that the area is covered for the activities sought.
The Live Music Act now allows live music to be provided without recourse to a licence. The key points are that the music must take place between 08:00am and 11:00pm and either be on unamplified, or amplified with an audience limit of 200 customers.
It is also worth bearing in mind that the use of any external area should be the subject of a Health & Safety and Fire Safety Risk Assessment and clearly should there be local residents in the vicinity then there may be a risk of causing a noise nuisance by virtue of the use of the outside area which may have licensing and other enforcement implications.
Stable Table Everyone suffers from uneven floors inside or outdoors and all attempts to solve the problem fail with spilt drinks and complaining guests as a result. StableTable with its patented system is the solution to the problem! Place them wherever you want and they automatically stand still and never wobble. Now also available with a folding table top it makes them really easy to carry in or out and store. StableTable is the most important invention for the industry in years and hard to believe until you’ve seen it for yourself! For more details Tel: 0208 144 95 04 or visit www.stabletable.co.uk
NBB Recycled Furniture NBB Recycled Furniture is part of the NBB Group, founded in 1991. NBB is one of the UK’s Leading Manufacturers of Outdoor Furniture, Shelters and Facilities Management. All of their outdoor furniture is made from 100% recycled plastic (mainly used milk bottles!) which makes them a great alternative to wood. It’s maintenance free, non porous, entirely waterproof and easier to clean. A quick wipe down after a rain shower means they can be used again immediately. NBB’s product range extends from picnic tables, benches, condiments stands and even decking! Recycled furniture can last many years longer than standard wooden furniture. For more details Tel: 0800 1777 052 or visit www.recycledfurniture.co.uk/pubs
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The V2 e-cigs range provides a much cheaper, safe and healthy alternative to satisfying those nicotine cravings and they can be used legally indoors. How come? V2 e-cigs generate a water vapour containing nicotine and tastes matching typical popular cigarette brands as well as additional flavours, such as peppermint, coffee and chocolate. There are no carcinogens in V2 e-Cigs, unlike traditional cigarettes that may contain hundreds including hydrogen cyanide.
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Limeburners in pursuit of excellence
Tullibardine Sovereign The Signature Single Malt from Tullibardine using whisky matured in Bourbon Barrels & a small percentage of Sherry Casks from the broad base of aged whiskies distilled & matured at Tullibardine. Having been matured in first fill Bourbon barrels and some Sherry casks this is a lovely balanced whisky exhibiting barley, pear drops and creamy chocolate notes which develop on the palate with a lingering finish.
Tullibardine has recently been awarded the World’s Best Designed and Packaged Single Malt under £99 by Whisky Magazine and also the only Bronze awarded for a non aged Highland Single Malt. This is in addition to the Silver Medal awarded in 2013 by the IWSC
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Ben Newman recommends his favourite whiskies OVEREEM
3 IS THE MAGIC NUMBER LAPHROAIG
Overeem Single Malt Whisky is made using the very best ingredients Australia has to offer. The best barley and the cleanest water. The experts at The Old Hobart Distillery, are used to produce a world-class and awardwinning premium product. The boutique distillery favours quality over quantity and produces just 8,000 bottles a year, making them highly desirable and sought after the world over.
Laphroaig 10 year old is matured in first fill bourbon casks and the close proximity of the sea, imparts a slightly sea salty character to this unique single malt. With a full sparling gold colour and huge smoke with a hint of sweetness on the nose, Laphroaig delivers surprising sweetness with hints of salt and layers of peatiness with a lingering finish.
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Tullibardine is an elegant Highland Single Malt which has an ever increasing customer base all over the world. Tullibardine re-launced the range last year and have just won an award for repackaging with Whisky Magazine. A truly glorious dram indeed.
Telsington is the first whisky to come from Liechtenstein.It is part of the concept to connect whisky to the region, in using used Pinot-Noir-Casks for maturation of this very clean spirit. The Telser Distillery distills small batches and this with a lot of devotion, make the Telsington one of the most distinctive whiskies that you can find in the alpine region.
For more details Tel: 01764 661800 or visit www.tullibardine.com
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Limeburners Single Malt Whisky is made in the south west of Western Australia using some of the world’s best local barley. Their mission is ‘in pursuit of excellence’ and they aim to make the world’s best single malt whiskies. Each batch of Limeburners whisky is aged in specially selected barrels to infuse the depth of flavour, colour and aroma that make their whiskies so unique.
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inspiration for your kitchen
right on cue
brilliant barbecue ideas
food matching made easy
something ďŹ shy stunning seafood recipes
Heading into the summer months, fish and seafood are particularly popular. Andy Lynes gives some advice Fish deserves a place on every pub menu. Healthy, delicious and quick to cook, it adds freshness and variety to your food offering. You can grill, roast, bake, fry or steam it. You can serve it as a starter or a main course and make a curry or a salad with it. But what fish should you put on your menu? You’ll want to include the UK’s most popular varieties, cod and salmon of course and you can ensure you’re sourcing from sustainable fisheries using the Marine Stewardship Council’s handy online Fish Finder tool at fishonline.org. Battered cod and chips, salmon fishcakes or a classic fish pie are always winners, but why not ring the changes? The Anchor at Walberswick in Suffolk is renowned for its seafood and serves tartare sauce spiked with jalapeno chilli and substitutes pease pudding for mushy peas with its beer battered cod. Their smoked haddock and salmon fishcake comes with creamy leeks while a fillet of roast cod is accompanied by gnocchi, broad beans and mint. But there are plenty more less expensive fish in the sea that are becoming increasingly familiar and attractive to British diners. Pollock, a member of the cod family makes great fish cakes or can be served as a fillet, but salt it first to firm up the texture and add flavour. Grilled fillets of grey (sometimes known as silver) mullet makes an excellent and affordable substitute for sea bass – the skin crisps up beautifully. Red gurnard tails roasted whole on the bone have an excellent flavour that marries well with a simple lemon butter sauce. And don’t forget mackerel – plentiful, cheap and with bags of flavour.
Mussels,Wine & Parsley (serves 4)
1kg mussels, in shells One large glass of Gourmet Classic Chardonnay white wine
2 shallot, finely chopped chopped parsley, to serve
Wash and clean mussels Tip the mussels into a large pan, then add the Gourmet Classic wine and chopped shallot. The pan should not be more than half full – the mussels need plenty of space to move around so that they cook thoroughly. Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened.
Some chefs are using even more obscure varieties to great effect. At the Dawnay Arms near York, chef proprietor Martel Smith serves a goujon of Scarborough Woof (a type of catfish also known as Scotch Halibut or Atlantic Wolf Fish) as part of his fish sharing platter starter that also includes grilled scallop with cheddar and herb crust, prawn cocktail and smoked salmon on toast. But if you’d rather keep things simple, suppliers such as Cornwall based Wings of St Mawes (wingofstmawes.co.uk) can provide fish ready filleted and portioned.
Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
Potato Salad (Serves 8) 800g Peka Kroef Potato halves 3 shallots, finely chopped 1 tbsp small capers (optional) 2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste 3 tbsp extra-virgin olive oil 1 tbsp white wine vinegar small handful parsley leaves, roughly chopped
Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool. Toss potatoes into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the ﬁnely chopped parsley and serve
Seared Tuna Loin with Pickled Vegetables (serves 2) by Richard O’Connell at The Jugged Hare, London For the tuna 300g of barrel cut tuna loin 1 small tub of wasabi paste 50g sesame seeds 50g poppy seeds For the pickle 20g of ginger, roughly chopped ½ small chilli, roughly chopped ½ a small crushed stick of lemongrass, roughly chopped 300mls of water 200 mls of sugar 100mls of vinegar 1 carrot, thinly sliced 1 cucumber, thinly sliced 1 red pepper, thinly sliced 100g Shitaki mushrooms, thinly sliced 1 Mouli, thinly sliced Handful of rocket 3 tbsp mayonnaise Cress for garnish
Use sustaina ble ﬁsheries
Smear the wasabi paste all over the tuna (retaining one teaspoon of the paste to make wasabi mayonnaise) and then roll it carefully in the seeds. Heat a non stick pan with some oil until really hot. Place the tuna on its side and cook until the white seeds turn golden brown. Then roll over onto next side and continue until it’s cooked all the way round. Once ready, roll tightly in cling film and place in the fridge to cool down. For the pickle, boil the chilli, ginger and lemongrass in the water, sugar and vinegar for 10 mins. Strain and leave to cool. Pour the pickle over the carrot, cucumber, pepper, mushrooms and mouli and leave overnight to marinade. When ready, strain off the excess pickle. To assemble the dish, mix the rocket with the pickled vegetables. Slice the tuna to your desired portion size. Mix the reserved teaspoon of wasabi with the mayonnaise and decant into a bottle or piping bag and drizzle on the plate as shown. Add the salad onto the plate , place the sliced tuna and garnish with some cress.
WILD AlaskaN salmon parcels (serves 8)
4 x 125 -150g fillets Wild Alaskan salmon 1 leek, finely sliced 1 carrot, cut into fine strips 1 bulb fennel, finely sliced
Preheat the oven to 200°C / fan oven 180°C/ Gas Mark 6. Cut out 4 x 30cm squares of baking parchment or foil. Place a salmon ﬁllet onto the centre of each piece of parchment or foil. Mix the vegetables together, and share them between the parcels.
4 small knobs butter 4 slices lemon 4 tbsp dry white wine Freshly ground black pepper Dill sprigs, to garnish
of wine. Season with black pepper. Fold the paper or foil over the ﬁsh and vegetables, scrunching it up to seal tightly. Place on baking sheets and bake for 12-15 mins. Unwrap the parcels and serve, garnished with dill sprigs.
Top each one with a knob of butter, a slice of lemon and 1 tablespoon
Billingsgate Stargazy Pie
(Serves 6) by James Lyon-Shaw, Executive Chef, ETM Group, London
30g butter 30g plain flour 250ml double cream 200 ml fish stock 1 tbsp English mustard 1 sheet puff pastry 2 eggs, hard boiled and grated 1 onion, diced 4 rashers smoked bacon, cut into 1cm lengths
½ bunch chopped parsley 1 glass white wine 1 sheet of ready rolled puff pastry 2 small mackeres filleted, heads and tails reserved for top of the pie 1 whole langoustine, blanched for 2 mins and chilled 100g smoked haddock, 2cm diced 100g salmon fillet, 2cm diced 100g whiting fillet, 2cm diced
Heat the butter in a medium pan and gently cook the onion and bacon until soft. Add the flour and stir well, then slowly add the wine and fish stock. Bring to the boil and simmer for 10 minutes.
Add the cream, bring back to the boil and simmer until reduced by half. Remove from the heat; add the parsley, chopped egg and mustard. Season with salt and pepper and leave to cool.
Lay the diced fish and mackerel fillets in a shallow pie or flan dish. Lightly season with salt and pepper, pour over the sauce then lay the pastry over the dish and trim it to size. Make four small slits in the pastry and push the reserved fish heads and tails through them. Then make one more hole in the centre of the pie and slide the langoustine in tail first so it looks as though it is climbing out of the pie. Brush the top with the beaten egg. Bake for 40-45 mins at 200°C until the pastry is golden and risen.
wild salmon nicoise 500g Peka Kroef Petit Parisienne potatoes 4 eggs 4 x 150g ﬁllets Wild Alaskan salmon 25g butter 150g ﬁne green beans, trimmed 6 tbsp olive oil 1 tsp Dijon mustard 3 tbsp lemon juice
Salt & freshly ground black pepper 1 Romaine or Cos lettuce, shredded 4 tomatoes, quartered 100g black or green olives 25g anchovy ﬁllets, drained 2 tbsp capers Plenty of ﬂat leaf parsley, chopped
Cook the potatoes until tender. Cook the eggs in boiling water for 12 mins, covering them with cold water when cooked. Preheat the grill. Place a small knob of butter on top of each fillet. Grill the salmon for about 6 to 8 mins. Set to one side while making the salad. Lightly cook the green beans in boiling water for 5 mins, then drain. Make the dressing by whisking together the olive oil, mustard and lemon juice. Season with a little salt and black pepper to taste. Drain the potatoes and add them to the dressing while hot. This means that they will absorb the flavour of the dressing as they cool. Share the lettuce, cooled potatoes, tomatoes, green beans and olives between four serving plates or bowls. Shell the eggs, quarter them and place them on the salads. Arrange the salmon fillets with the anchovies placed on top. Drizzle with any remaining dressing and scatter the capers and parsley over the salads. Serve at once.
Chardonnay Sauce (Serves 4) 200ml Chicken stock 200ml Gourmet Classic Chardonnay Cooking Wine 75g Butter, unsalted 75g Shallots, chopped 50ml Double cream Salt & white pepper to taste
Place a suitable saucepan on a gentle heat.
Cooking Wine to the saucepan and reduce the volume by one half.
Melt half of the butter and add the chopped shallots, cook gently.
Add the chicken stock together with the shallots. Simmer gently for 2 mins.
When nearly cooked take out of the pan and keep to the side.
Turn off heat and add the remainder of the butter and whisk until incorporated
Add the Gourmet Classic Chardonnay
Finish with cream and season.
Conﬁt Fillet of Wild Salmon
(serves 4) by James Lyon-Shaw, Executive chef, ETM Group, London 4 x 100g Wild Alaskan salmon fillets 1½ tsp salt pinch of white peppercorns, crushed 1½ tsp sugar 1 tsp chopped dill 1 tsp lemon zest (finely chopped) 500ml extra virgin olive oil roast fennel and saffron cream sauce 4 baby fennel, sliced 50ml white wine 50ml fish stock large pinch of saffron strands
• • •
2 tbsp boiling water 3 tbsp double cream 25g butter 1 sprig fresh chervil, to garnish zest of an orange 150g plain flour for braised chicory 3 heads chicory, cut in half lengthways 2 shallots, peeled and sliced 2 cloves of garlic 250ml chicken or vegetable stock 250ml red wine
Place the Alaskan salmon into a small bowl and mix with the salt, pepper, dill and lemon zest. Marinade for 30 mins, wash and pat dry. Cover with cling film and chill. To braise the chicory, put all the ingredients into a saucepan and season. Bring to the boil, reduce to a gentle simmer and cook for 15 mins. Remove the chicory from the pan and set aside. Reduce the liquor to a sticky glaze and set aside. Roast the fennel in preheated oven (180ºC) until coloured and tender.
• • •
For the sauce, place the saffron strands into a bowl with two tbps of boiling water and allow to infuse for 5-10 mins. Reduce the white wine and fish stock to 25ml then add the saffron and its water. Add the cream, season, then stir in the butter until emulsified. For the Alaskan salmon, pre-heat the olive oil to 55°C. Add the fish and cook for 16-18 mins (The aim is not to fully cook the salmon but to change its texture and taste). Serve immediately, arranged as above.
Wild Alaskan Pollock Curry (serves 4)
400g wild Alaskan Pollock ﬁllet 3 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mild curry powder 1 courgette, sliced 1 carrot, chopped 1 aubergine, chopped 1 red pepper, chopped
2 x 400g cans chopped tomatoes 450ml vegetable or chicken stock 1 x 400g can chick peas 50g red lentils 2 tbsp coriander, chopped Salt & freshly ground black pepper Naan bread or rice
Pat the Wild Alaskan Pollock fillets dry with kitchen paper and then cut them into large chunks. Heat the olive oil in a large saucepan. Gently fry the onion and garlic for 2 or 3 minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder for a few seconds Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft. Add the pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further 5 minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste. Ladle into warm bowls and serve with hot naan bread or rice.
SERVING BETTER GOURMET CLASSIC COOKING WINES CHARDONNAY & CABERNET SAUVIGNON
Chardonnay & Cabernet Sauvignon
Our full-flavoured Chardonnay and Cabernet Sauvignon are genuine wines and their recognisable, high-profile names will add appeal and value to any dish. They offer greater yield in the pan when reduced and unrivalled quality in the market place.
Excellent within pasta and risotto dishes which incorporate white meat, vegetables or seafood, for poaching fish or as a marinade for white meats
Perfect to finish a jus, or any other sauce which is made from the pan, for braising red meats or within a relish for meat and game dishes
On the nose: oak, fruits, citrus, toast and butter
On the nose: cassis, fresh peppers and vanilla
On the palate: melon, lemongrass, smoke, acidity and a velvety feel
On the palate: full dark berries, strong in tannin and the goodness of soil
Chardonnay has a strong golden colour
Cabernet Sauvignon is deep red in colour
Right on Cue
No summer season is complete without the satisfying sizzle or tempting aroma of the meat hitting the barbecue says Andy Lynes
Right now, the British are having a culinary love affair with all things American and especially barbecue food. A whole rash of London restaurants are serving up dishes inspired by food from the Southern American states of Memphis, Kansas and Texas. It’s accessible, big flavoured food that sits perfectly on any pub menu and is ideal al fresco fare for beer gardens too.
for his Texas-style food at BBQ Shack menu at The World’s End pub in Brighton. In his review for the Observer, Jay Rayner said of Hargate’s meaty ribs with home made barbecue sauce, mac and cheese, armadillo egg (a bacon and spiced sausage meat-wrapped, cream-cheese stuffed and roasted jalapeño chilli pepper) that ‘real barbecue has been found’.
In the UK, we’re more familiar with cooking meat, fish or vegetables (all often marinated) over wood, coal or charcoal – the sort of thing every bloke loves to do in his back garden on a summer’s day. Direct cooking favours cuts like chicken breast and steak, while ribs, pork shoulder and brisket should be cooked over indirect heat. Whichever method you choose, you’ll need to have a killer dry rub recipe, a mix of dry seasonings such as paprika, garlic and onion powders, oregano, chilli powder, cayenne and brown sugar that’s massaged into meat of fish before its cooked.
This year’s kitchen must have is a Big Green Egg (www.biggreenegg. co.uk) ceramic barbecue as favoured by Neil Rankin of The Smokehouse in Islington. The Egg’s sealed firebox allows for indirect cooking and smoking and Rankin uses it to prepare dishes like grilled mackerel with green chilli, red meat radish and peanut and smoked duck, kimchi (Korean-style fermented cabbage) and potato cake. If you don’t have outside space, the barbecues can even be used in the kitchen with adequate extraction.
You’ll also want a great barbecue sauce recipe to baste the food while it’s cooking and to serve on the side to your diners. Either vinegar and mustard or ketchup and molasses based, the sauces contain many similar ingredients to the dry rubs. Three times British Pitmaster Champion John Hargate has won national acclaim
Barbecue is as much about the side dishes as the protein, so don’t forget to offer slaw, potato salad, cornbread and especially baked beans, either cooked from scratch using dry haricots cooked long and slow in a rich and sweet tomato sauce with paprika and mustard or by simply adding things like onions, peppers, molasses, soy and Worcestershire sauce to the tinned variety.
BBQ BEEF SHORT RIB by Quinton Bennett, Head Chef The Gun, Docklands (serves 4)
2.5kg 1tsp 1tsp 1tsp 2tsp 1tsp 1tsp
For the short rib, mix all of the dry ingredients together and rub into the flesh of the meat. Leave for a few hours to marinade, or ideally overnight for a really deep flavour. To barbecue the meat, make sure your fire has settled and you have a good amount of coals. Place the meat on the griddle and begin to slowly cook your meat, turning every so often. The meat will take about two hours until it becomes tender and soft. Whilst the joint is cooking, mix all the basting ingredients together. Once the meat is tender, start basting the ribs, turning the meat continuously until the outside becomes sticky and caramelised. For the fennel slaw, in a large bowl add the red cabbage and fennel. Season with the salt, sugar and juice from the oranges. Mix thoroughly and then add the mint, basil, lime zest and the orange segments. Mix in the crème fraiche and check the seasoning. Once the ribs are ready, slice in between the rib bones to create individual ribs and serve with the slaw.
Beef short rib Coriander seeds (cracked) Smoked paprika Ground ginger Brown sugar Salt Fennel seeds
Baste ingredients 200ml Ketchup 50ml Dark soya sauce 50ml Honey 50ml Beer Pinch salt For the fennel slaw ¼ Red cabbage (grated) 1 Fennel bulb (thinly sliced) 4 Oranges (peeled, segmented, juice) 1tsp Chopped mint 1 Lime 1tsp Chopped basil 2tsp Sugar 1tsp Salt 200ml Crème fraiche
Barbecued Salmon with Lemon & Herbs (serves 12)
Rich in omega-3
Barbecue chicken salad by Rick Stein, The Cornish Arms, St Merryn (serves 4)
1/2 cup olive oil 2 garlic cloves, ﬁnely chopped 2 lemons, juiced 2 tablespoons small capers, drained, chopped 1/3 cup dill leaves, ﬁnely chopped 1 bunch lemon thyme, roughly chopped sea salt 12 x 180g Atlantic Salmon ﬁllets, skin on lemon wedges, to serve Peka Kroef Fina Parisienne potatoes
Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking. Place a suitable saucepan on a gentle heat. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges. Boil the Peka Kroef Fina Parisienne potatoes, then lightly toss in warm olive oil and season to taste.
40 ml BBQ sauce 4 chicken breasts 80 g crème fraîche Juice of ½ a lemon 40 ml white wine vinegar 80 g cherry tomatoes ½ cucumber 1 avocado 2 spring onions 4 baby gem lettuce Salt and pepper, to taste
BBQ sauce 60 g cayenne pepper 80 g chipotle chilli, diced 200 g chipotle ketchup 50 g mustard powder 800 ml tomato ketchup 60 g paprika 240 g soft brown sugar 200 ml red wine vinegar
To make the BBQ sauce, combine the ingredients in a bowl and set aside. To make the BBQ chicken, cut the chicken breasts into ½-inch strips and, in a bowl, toss with the barbecue sauce. Cover with cling film and refrigerate for an hour. Preheat a griddle pan or BBQ to a medium heat and grill the chicken until cooked through, 5 to 6 minutes. Meanwhile, combine the crème fraîche, lemon juice and red wine vinegar to make the salad dressing, season to taste. Cut the tomatoes in half and place under a medium grill for 15 minutes to dry out. In the meantime, cut the cucumber in half, de-seed and then chop on an angle. Cut avocado in half, remove the stone and scoop out the avocado from the peel, chop into thin slices. Remove the outer leaves of the spring onions and also cut on an angle. Cut the lettuce in half and remove the core and then rinse in lightly salted water. Place the lettuce in a large bowl, add the dressing and toss to coat well then divide into four serving plates, scatter the chicken, tomatoes, cucumber, avocado and spring onions to finish.
Roast Tomatoes & Asparagus (serves 2)
Bunch of asparagus 750g cherry tomatoes Extra virgin olive oil 6 garlic cloves, peeled and halved
• Preheat the oven to fan 180°c, 200c gas. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with garlic. Roast in the oven for 15 mins • Lay the asparagus flat in a large frying pan over a medium heat. Splash with 3 tablespoons of olive oil, sprinkle with sea salt and freshly ground pepper. Roll the spears until they are hot and evenly coated in oil. • Place tomatoes and asparagus together and return to oven for another 10 mins. Serve at room temperature.
Potato Wedges with Rosemary & bacon (serves 6)
500g Peka Kroef potatoes quarters 2 tbsp finely grated parmesan
1 tbsp fresh rosemary chopped 1/2 tsp sweet paprika olive oil spray
Preheat oven to 190°C or 170°C fan. Lightly oil an oven tray. Scrub potatoes and cut lengthways into 8 wedges. Lay potatoes on tray and spray with oil.
and sprinkle with the combined parmesan, rosemary and paprika.
Bake potatoes for 1 hour. Remove from oven
Bake wedges a further 5-10 mins until crisp and golden brown. Season with salt and pepper to serve.
CHICKEN SKEWERS with red wine marinade (Serves 6)
Marinade Ingredients 2 cups of Gourmet Classic Red Wine 1/2 cup olive oil 1/4 cup soy or teriyaki sauce 4 scallions, sliced
2 cloves garlic, minced 2 tbps brown sugar 1 tbp Worcestershire sauce 1 tsp fresh ginger, grated 700g chicken fillets
Cut fillets into long strips to place onto skewers
Combine all marinade ingredients in a medium saucepan
Let boil for 10 minutes and allow to cool
Place chicken in marinade, cover and place in fridge for 2 hours
Thread chicken pieces onto skewers and cook on oiled griddle or BBQ
May be stored in the refrigerator for several days
Mega BBQ Burger
BBQ King Prawns (serves 6)
12 crackers 8 sprigs of fresh ﬂat-leaf parsley 500g quality minced beef 1 large free-range egg sea salt ground black pepper olive oil
1 cos or round lettuce 3 tomatoes 1 red onion 3-4 gherkins 6 fresh burger buns 6 slices Cheddar cheese 2 heaped tbps Dijon mustard
Smash up the crackers until fine, breaking up any big bits with your hands, and put them into a large bowl.
Finely chop the parsley, including the stalks. Add the parsley, mustard, and minced beef to the bowl. Crack in the egg and add salt and pepper.
Mix everything well. Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed.
Preheat a large griddle or frying pan for about 4 mins on a high heat. Turn the heat down to medium.
Place the burgers on the griddle or in the pan and use a spatula to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side – you may need to cook them in two batches
2 lbs large raw green shrimp, peeled tail on 1 cup fresh parsley, chopped 1/2 cup lite olive oil (or other veggie oil) 2 tablespoons barbecue sauce (your favourite) 2 tablespoons fresh lemon juice 1 teaspoon honey 4 cloves garlic, crushed 2 tablespoons fresh chives, chopped
• • •
Mix together the oil, parsley, BBQ sauce, lemon juice,honey, garlic and chives Put prawns in a zip lock bag (or a bowl) and pour in the sauce. Rotate to cover all of each prawn, seal bag (cover bowl) and refrigerate for 4 hours or overnight, rotate a couple of times Preheat BBQ med-high heat BBQ prawns for about 2 minutes each side
Moroccan Chickpea & Sweetcorn Salad (serves 6) 126g canned chickpeas
5g Herbs Unlimited Coriander
146g canned sweetcorn
40g red onions, finely sliced
15ml Olive oil
5g Herbs Unlimited Parsley
60g Major Moroccan
Mix all ingredients except coriander Season with salt & pepper Garnished with chopped coriander
The speedy professional coffee machine The high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function, allowing it to prepare perfect coffee in record time. The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely no flavour is lost during the process. The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.
For further details on the complete range of professional and commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW Tel: 01282 868266 Fax: 01282 863411 firstname.lastname@example.org www.jurauk.com
Fresh classic pressed Dauphinoise Potatoes • • • • •
Made to a clean label recipe Supplied chilled in a vacuumed 3 kg clear ½ gastronorm tray Ideal for function catering meal regeneration systems Cut portions into size and shape of choice Reheat using a grill/microwave or oven
Peka Kroef – Europe’s pioneer in convenient potato products | www.pekakroef.com
Whisky match Two great food and whisky combinations for you to try over the coming months Highland Park, founded on Orkney in 1798, has been in partnership with Slow Food as part of the Slow Food UK Chef Alliance in which chefs are encouraged to support the aims of Slow Food UK. Sharing similar values to those that Slow Food prides itself on, Highland Park promotes a passion for whisky and the importance of taste and flavour. Fans of flavour will love Highland Park 12 year old which is gently smoky but surprisingly sweet. It is a flavour that keeps on delivering and is the perfect pairing for starters such as fresh scallops or desserts made with summer fruits or even dark chocolate.
Dark Chocolate Souffle (serves 2) Filling 25g heavy cream 100g dark chocolate 1/2 tablespoon butter 2 large eggs (separated into whites and yolks) 1 dash cream of tartar 1/4 cup sugar
Garnish berries 2 pieces dark chocolate powdered sugar
Preheat oven to 375°F. Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
Pan-fried Scallops (serves 2) 8 large dry scallops salt pepper
2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine
Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use nonstick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another).
Remove from heat and set on serving dish. While still on high heat, drop a pat of butter into the pan.
After 2 mins, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned.
Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops.
Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat. Whisk the two egg yolks into the chocolate. In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture. Without over mixing, fold the remaining egg whites into the batter. Pour the batter into the two ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gently push into batter. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After 15 minutes, the soufflé will have risen up out of the ramekin. Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries. host
Superb food, every time Minimal running costs 01554 772 693 | LoCooker.com 80
Read all about it. The latest food trends and snippets
BACON BITS 7 mouthwatering facts about bacon The world bacon dates back to the late 1550s
The Danes consume the most pork in the world
11% of a standard pig’s weight is bacon
Guanciale is an Italian speciality, which is bacon made from pork cheeks
In 1924, Oscar Mayer patented the ﬁrst packed, sliced bacon St. Anthony The Abbot is the patron saint of pigs , swine herders and butchers
Scientists have found that Choline, a micronutrient found in pork products like bacon, could actually boost the intelligence of an unborn child
To keep potatoes from budding in the bag, put an apple in with them
Basmati Rice Buying advice
Rice keeps well so always purchase in bulk, 5kg or 20kg bags to keep prices down. Basmati starts to lose its ﬂavour gradually after about three years, but will be edible for up to ten. Rice stored in hessian sack often becomes tainted. Plastic and more modern foil packs are a better bet. The fewer broken grains the better the quality of the rice as a rule.
This beige paste might look unassuming but it packs a big taste punch. Made from ground sesame seed kernels, it’s used in sweets and sauces from North Africa through to the Middle East. It’s tahini that gives houmous its distinctive, slightly bitter flavour. Though ranking high on the calorie ladder, it’s packed with antioxidants and vitamins.
The bacteria Bacillus Cereus is present in most rice and is able to survive boiling. There is no danger if the rice is eaten immediately but be aware that leaving cooked rice out for extended periods of time creates ideal conditions for the bacteria to multiple to dangerous levels. If rice is not to be eaten straight away, it needs to be cooled quickly. Don’t leave it hanging around or there could be problems - bin it!
Key ﬂavour matches
Raisins, dates, peas, butter, coconut, onion and spices, especially saffron, star anise, cumin and mustard and coriander seeds.
Bet you didn’t know
Most of the world’s rice is consumed in the area in which it is grown, just 6% is traded internationally. host
the soft option Offer your clientele a soft alternative over the coming summer months. Who knows you may see an increase in profits? Words: Adrian Tierney-Jones
raft beer may be the talk of the town and dirty burgers the food must-have, but there’s another aspect of a pub or bar’s offering that is worth caring about getting right: the soft drink. In the distant past, the choice was fairly limited, featuring such mainstream staples as cola, lemonade and even spirit mixers like bitter lemon. However, you could argue that the arrival of J2O in the late 1990s helped to change the perception of the soft drink; J2O made great play out of the fact that the drink was 50% fruit juice, while it came in a new variety of flavours (for the period) such as orange & passion fruit and apple & mango.
Soft drinks are incredibly important nowadays in pubs if you want a good mix of customers The growth of the soft drink category since then makes sense for the canny licensee to get the range right. After all it is the third biggest category in the licensed trade after beer and spirits, with the Britvic Report for 2013 reporting that the category is worth over £10bn. The range includes fusion flavours (such as J2O), energy drinks, smoothies and retro recreations of classics such as ginger beer and dandelion & burdock, in which Fentiman’s (www.fentimans.com) is a particular specialist.
(www.luscombe.co.uk). We also have Frobishers fruit juices too (www.frobishers.com), which are made only from juicing the fruit, that is they are not concentrate and are also produced in Devon. Rather like our alcoholic drinks we always look out or premium products that people won’t necessarily have tried before, but will be pleasantly surprised upon tasting.’ Obviously one of the most important markets for soft drinks is the family one, which has seen a growth in demand for products that are less sugary. To deal with this, Mitchel Adams, from the Thatchers Arms in Mount Bures in the Essex countryside, has gone local for his products (he also stocks mainstream brands though): ‘we have a diverse range of soft drinks from James Whites (www.jameswhite.co.uk). in Suffolk. We stock their Big Tom spiced tomato, apple & elderflower and pear & raspberry to name a few. We chose their products because the company is local and it makes really tasty soft drinks with no additives or rubbish in them. Non-drinkers, drivers and children all choose our local juices. We have been stocking them since we started and they are always popular.’
One for pop Soft drinks are not just for kids or drivers. There has also been a steady growth of drinks that are aimed at those adults who might not want to drink alcohol, whatever the reason. Back in 2013, the market saw the launch of Zeo (www.drinkzeo.com), a soft drink developed in Russia and which contained 32 botanicals and herbs for its flavouring.
The aim of the drink was to replicate the mouth feel and flavour profile of an alcoholic drink without the alcohol, and it came in three different flavours including one that fused blood orange, fresh lime, lemon and orange along with the botanicals and herbs. Furthermore, it has also been suggested that the pub or bar operator whose offering includes cocktails might like to use Zeo as part of a non-alcoholic one.
‘Soft drinks are incredibly important nowadays in pubs if you want a good mix of customers,’ confirms Kenny McDonald from the Bridge Inn in the Exmoor town of Dulverton. ‘We sell the obvious mixers and kids’ drinks like fruit shoots, but we also sell premium local products like the Devon-produced Elderflower Bubbly by Luscombe
With the soft drinks market being worth over £10bn and an exciting range of flavours available, stocking the right soft drinks and offering a great choice is yet another way for the licensee to increase their revenue stream.
Real Softies increase your soft sales with one of these chaps
Rush Liquid Energy
Rush Energy Drink is made with the highest quality ingredients and carefully formulated to remove the medicinal aftertaste that is usually associated with many energy drinks. Rush Energy Drink has wrap around labeling designed for ease of merchandising, whilst the premium design is a previous “global can design” award winner. Rush Energy drink offers a superb margin opportunity and won’t offend the consumer by way of looks or taste.
For more details Tel: 0844 800 9102 or visit www.rushdrink.com
Little Cracker Drinks
For more details Tel: 01189 845 411 or visit www.littlecrackerdrinks.com
For more details Tel: 01392 825333 or visit www.frobishers.com
Luscombe award winning range of 14 soft drinks aimed more at the adult drinker who is looking for something on a par with the wine and beer that they would otherwise choose. Thirty percent of your adult visitors will not be drinking alcohol at any one time. Luscombe seem to have hit the point. The recipes balance sweetness and acidity making them a worthy replacement for wine or beer. The range includes Ginger Beer, Sicilian Lemonade, Elderflower Bubbly and St Clements, and the more sophisticated Apple and Apricot.
Fentiman’s Botanical Tonic Water is fast becoming a firm favourite across the UK and Europe thanks to its depth of flavour and distinctive citrus character. The infusion of Kaffir Lime Leaves, amongst other selected botanicals, makes this distinctive beverage the mixer of choice for people who appreciate quality. Fentimans (Est1905) use the fermentation of natural botanicals in a unique, seven day long, uncompromising process known as botanical brewing. This time-honoured method delivers a full bodied beverage of the highest standard.
For more details Tel: 01364 64 30 36 or visit www.luscombe.co.uk
For more details Tel: 01434 609 847 or visit www.fentimans.com
Little Crackers is the new fruit drinks range created especially for children. The range includes exciting flavours such as Blackcurrant & Cherry, Pear & Vanilla, Orange & Lemon, and Apple & Raspberry, offering refreshing and light flavours that are ideal for children. With no added sugar, sweeteners, or anything artificial, each carton of Little Cracker juice drinks counts as part of kids’ five a day with 75% pure juice and a splash of water. Little Crackers come in fun and colourful 200ml cartons with straw, offering great convenience.
Crafted using 100% fruit, lovingly pressed and bottled to retain all that natural goodness, Frobishers guarantees a juice that is pure and free from additives and preservatives. They search for the best varieties of fruit from around the world to create vibrant juices with bold character and look-at-me colours. No concentrates. No added sugar. Just honest fruit juice. Have your pick of the bunch with a range of 10 sensational juice flavours, three smoothies and three blended juice drinks, under the brand name Fusion, available in 250ml and 275ml serves.
Herbalicious This set of great looking herb keeper pods triples the life of your fresh herbs! The water well irrigates your fresh herbs, allowing the stems to draw up fresh water and supply the rest of the plant with life. BPA free and top-rack dishwasher safe. For more details visit www.surlatable.com
Ben Newman recommends his essentials for the perfect kitchen GRATE EXPECTATIONS This funky designer hedgehog grater will add some fun to your kitchen and is perfect for ﬁne grating parmesan, cheddar etc for pizza, pastas and gratin. Designed by Koziol of Germany. For more details visit www.ziggiziggi.com
LOCOOKER Prince Charles has tried scrumptious lamb cooked in it... Some of the UK’s top chefs have road-tested it...And the Government’s ‘Greenius’ (Green Genius) award has put the stamp of approval on it. ‘It’ is the revolutionary new LoCooker, the energy-efficient, precise-temperature water cooker which has been launched by UK catering equipment manufacturer Clyne Energy Ltd. The food prepared by the LoCooker has improved flavour, texture and provides extra freedom for chefs at all levels. For more details Tel: 01554 772693 or visit www.locooker.com
CATER-BAKE Cater-Bake UK specialise in the import and distribution of equipment for the pizza and bakery trade. Speciﬁcally, they at the ofﬁcial UK agents for the Italian oven manufacturer Zanolli. Their range includes the Polis Bakery ovens, Synthesis conveyor pizza ovens and Citizen Pizza deck ovens. Cater-Bake compliment this range with dough mixers and rollers as well as a range of refrigeration. This family run ﬁrm is currently celebrating 20 years in the catering equipment business. For more details Tel: 0151 548 5818 or visit www.cater-bake.co.uk
Mansfield Pollard When you’re looking to replace your pub kitchen canopy, you can’t go far wrong choosing the British manufacturer specified by over 40% of Dubai’s new restaurants, where heat, quality and reliability really do matter. Yorkshire based Mansfield Pollard are deservedly the manufacturer of preference in catering establishments at home and abroad. One reason? They offer a total solution all the way from design, site survey, manufacture and installation then guaranteeing the canopy for a full five years. The range is not only aesthetically pleasing, it’s energy efficient too with features which significantly reduce running costs and maintenance downtime.
THE VACUUM POUCH COMPANY The Vacuum Pouch Company supplies over 700 hotels and restaurants with vacuum packing machinery, vacuum pouches and boilable pouches. We have everything in stock and ready to despatch for a next day delivery. Our boilable pouches are extremely popular with many chefs around the UK as they can be used for boiling, sous vide, steam cooking and microwaving too. We stock over 100 sizes of vacuum pouches and these can also be used for low temperature cooking up to 95 degrees. We stock the full Henkelman range of vacuum packing machinery and our table top range of machines are used by some of the best chefs in the world.
For more details Tel: 01274 774050 or visit www.mansfieldpollard.co.uk
For more details Tel: 0161 797 2222 or visit www.thevacuumpouch.co.uk
the corker Jamie Goode says that “Grenache isn’t like Cabernet or Syrah, varieties which produce powerful, dark coloured wines. Instead, it tends to make lighter-coloured, perfumed wines with softer tannins”
renache Noir is a red grape variety widely planted in the Mediterranean. Its origin is thought to be northern Spain, where it is known as Garnacha tinta, and it is ideally suited to the hot, low rainfall climate found in the south of France and Spain. Grenache is often grown as a bush vine, without any support from a trellis, and doesn’t mind a bit of wind, and can also cope without any irrigation. In these sunny climates, the leaves of a bush vine provide partial shading of the fruit, which helps prevent it suffer sunburn. Plantings in Spain have halved in recent decades (Tempranillo is more fashionable there), so now France has the largest area of Grenache vineyards, where it’s the third most widely planted grape variety. The latest figures show that worldwide, Grenache is the seventh most popular variety, and the fifth most popular red variety, with just over 4% of vineyard share globally. But you rarely see the name ‘Grenache’ on wine labels. This is because it is the backbone of the reds from the southern Rhône valley, wines that are labelled not by variety, but by appellation. Likewise, in Spain, it is blended into wines where the varieties aren’t disclosed on the label. So we have Côtes du Rhône,the majority of which will be made largely of Grenache, and the likes of Châteauneuf du Pape, Gigondas, Vinsobres and Tavel, all of which will be based around this variety.
Well adapted One of the most famous of all Châteauneuf du Papes, the legendary Château Rayas, is 100% Grenache, and although a large number of varieties are grown in this celebrated appellation, over 70% of its vineyards are planted with Grenache. In Spain, Garnacha is an important component in many Riojas, although it usually plays second fiddle to Tempranillo, which is deeper in colour and has more obvious charms. It is a significant grape in Catalonia, and in particular in the spectacular vineyards of Priorat, where it seems well adapted to the schist soils of the region. It’s in the new world that we most often encounter wines labelled by grape variety, but for one reason or another, Grenache hasn’t really taken off in Australia, California and South Africa, even though it would be ideally suited to the conditions found in many of the regions in these countries. So what is the connection with Pinot Noir? Pinot, the grape of red Burgundy, is revered because it makes elegant, floral red wines, a little lighter in colour than most reds, with its key asset being beauty rather than power. Pinot would do badly planted in a Mediterranean 86
climate, but this is where Grenache comes in. Well adapted to hotter southern climes, Grenache makes lighter coloured red wines with similar properties to good Pinot, when handled well: elegance, finesse, texture and perfume. Unfortunately, many consumers don’t respond well to lighter-coloured red wines. We taste in part with our eyes, and we expect that lighter reds will be lighter in flavour, and tend to opt for deeper, darker coloured reds. This is a shame, because Grenache can make some lovely wines, not lacking in flavour, even if they aren’t the darkest in colour.
Handle with care A positive aspect of Grenache is that the wines often have a silky, smooth texture in the mouth. This is because the tannins of Grenache tend to be less grippy and assertive than those of other red varieties. Another fact: Grenache is known as an ‘oxidative’ grape variety. This means that it must be handled carefully in the winery and protected from oxygen, which it is sensitive too: too much oxygen exposure and Grenache wines lose their red colour, and begin to show brick red and even brown tints, with a corresponding loss of fruity aroma. Grenache also makes some good rosé wines in Provence, but as with other regions, it tends to work best in concert with other varieties: here, principally Mourvèdre and Cinsault. The relatively pale colour of Grenache is an asset here, rather than a hindrance, because the best Provence rosés tend to be pale salmon pink in colour.Grenache also comes in the Gris and Blanc versions. These make white wines, and are particularly successful in the Roussillon region. Grenache Blanc and Gris are really interesting varieties and make some of the best white wines in the South of France, so if you see their names on a back label (again, their presence will rarely be advertised on the front of the bottle, this is France), then that’s a promising sign. Technically speaking, the Gris, Blanc and Noir versions of Grenache are genetically indistinguishable, and should be considered the same variety. The difference is the Gris and Blanc versions have colour mutations. Originally, they’d have been red berried, but Blanc lacks pigments called anthocyanins in the grape skins, and is yellow skinned, while Gris only has some of the pigments and is pink skinned (but makes white wines, when the grapes are pressed the colour doesn’t go through to the juice and thus the wine.) So, there you have it. Grenache/Garnacha, an important grape variety that should be more famous than it is.
€urobrew Well-travelled consumers are demanding a wider choice of beers and many European breweries are more than happy to deliver the goods. Words: Nigel Huddleston
ritish beer is all the rage. The 2014 Good Beer Guide suggests that almost 200 UK breweries have opened in the past year taking the total to more than 1,100, its highest level since the second world war. That’s great news for the domestic beer industry, but not so good for importers of continental beers and overseas brand owners who’ve had the speciality end of the UK market all to themselves for decades. The result has been a stratification of the European beer sector as brewers have sought to meet the challenges of an increasingly competitive yet shrinking on-trade beer market. At the volume end remain the brewed-under-licence versions of multinational brands like Kronenbourg 1664 and Stella Artois. Occupying a more premium niche is a layer of sizeable brands from big international brewers that justify the higher price through the authenticity of being genuine imports, including the likes of SAB Miller’s Peroni and Pilsner Urquell and the Czech Republic’s fiercely-independent Budweiser Budvar. This layer faces a stern test from the success that fashionable UK brewers such as Brewdog and Meantime have had in nudging their way on to the keg dispense line-ups of upmarket pub and bars. Another strata of brands is competing with bottled British and US craft beers for valuable fridge space, among them Belgium’s Duvel and Chimay and classic German beers such as Schneider Weisse and Erdinger. There’s also the early signs of an emergent layer of smaller craft brands such as Brewers & Union of Germany which looks to the US and UK microbrewing scene for recipe and design inspiration. Ian Clay, managing director at speciality beer importer James Clay, says: “People
tend to be either trading up or trading down, so specialities are doing well, and some beers at lower abvs that still have a quality feel to them, but it’s the middle ground that is really seeing the problems. “Imported speciality beers are still a very small part of the market so there’s still plenty of the market to go at.” Clay adds: “Belgium has always been a very strong country for us. The growth has slowed down a little with the entry into the market of more beers form the US and UK but there’s still a great demand for flavour and quality and there is still growth there. “The last two to three years Italy has come increasingly into focus with the likes of Menabrea, and it is producing a lot of interesting beers, and a lot of Spanish beers are coming across our desk. “Germany is doing very well because it has beers of such great quality and tradition but there are also brewers starting to do some more interesting things such as Schneider with its Porter Weisse beer. “There are a few interesting niche beers coming through from Holland like De Molen.”
Getting engaged Belgian brewer Duvel Moortgat recently ended a long association with James Clay to take its UK distribution in-house. It is renewing its efforts behind its Duvel, Vedett and Liefmans brands, treading a path between preserving the integrity of the classic core beers and introducing new products to keep consumers engaged. Its 2014 releases of the annual limited edition Duvel Tripel Hop introduces the US variety Mosaic to the beer’s blend. “It’s getting more difficult for established brands with so many new brewers coming into the market,” says UK general manger Matt Willson, “but brands like host
WoW yourself once you have drunk
Budvar’s draught family Inn & Brewery
Once they have drunk from our draught portfolio there is a tendency for people to stay with it. Not surprising when we are talking of beers brewed only in the traditional Czech way in deepest Southern Bohemia. We use only whole hops, local malts, spring water and our own strains of yeast, all cold fermented for 90 days.
From the heart of the New Forest ‘The Red Shoot Inn & Brewery’ introduces a range of 4 unique beers brewed in our own microbrewery. Each brew has its own distinct flavour and characteristics for you to discover.
And what a variety: there’s Original, Yeast (unpasteurised and unfiltered), Dark and Half and Half (a blend of Original and Dark). Indeed the Budvar draught family has something for every drinker. New Forest Gold ABV 3.8% This gold coloured refreshing beer uses Challenger hops to give it a restrained citrus note balanced by the characteristic toffee notes of the brewery. It is a light beer which can be enjoyed both on a warm summer’s evening or fresh winter’s day in the New Forest.
Budweiser Budvar UK Limited, Hamilton House, Mabledon Place, London WC1H 9bb, www.budweiserbudvar.co.uk Contact us at: email@example.com
ABV 4.2% A rich dark beer with a fine balance of traditional Golding hops. The Red Shoot toffee notes are enhanced by molasses and Chocolate malt to give it a full flavour. An ideal beer to follow a bracing walk in the forest.
Red, White and Brew
The Red Shoot brewery is situated in the beautiful Toms Lane which inspired this traditional IPA. It is created using Golding hops to give a citrus balance to the toffee and malt flavours. One to savour at any time of the year.
Brewed in celebration of all things British, Red, White and Brew is a powerfully hopped golden ale with a zesty nose. The initial fresh, cleansing palate develops into a strong sharp bitterness, a sorbet of beers and a real quencher.
The Red Shoot Inn & Brewery, Toms Lane, Linwood, Ringwood, BH24 3QT. T 01425 475 792 E firstname.lastname@example.org www.redshoot.co.uk
Red Shoot_CC1_A4 beer sales presenter_AW.indd 1
A life of prayer and work For over 200 years, the monks of Westmalle have been choosing to live a life of prayer and work. True to the Rule of Saint Benedict, they ensure their own means of sustenance. For this reason, there is a farm, a cheese dairy and a brewery inside the walls of the Trappist abbey. These three activities are deliberately kept to a small scale, and particular care is taken of people and the environment. They only brew 2 beers: the dark Dubbel (7% abv) and the golden Tripel (9,5% abv). The brewery’s income is used to make the necessary investments, to support Trappist communities and to carry out charity work. email@example.com
T R A P P I S T Beer brewed carefully, to be consumed with care
€urobrew our own Duvel, along with the likes of Leffe and Budvar, need to keep reminding consumers that we have a lot of history and heritage, that they’re not just made by someone who’s set up in a railway arch. We’re making beers of considerable quality with a lot of skill and technique.” Willson describes Vedett, as “the bad boy in our portfolio in terms of its non-conformist marketing and retro styling”.
manager at importer PLB, says the brand is trying to build its UK reputation stealthily through Italian or Spanish restaurants and food-led pubs. “We’re focusing on quality outlets and places where customers are willing to pay a little more for something special,” she says. “There is a decline in the whole beer market but there’s a lot of interest in craft, premium and world lagers.
“We have to be realistic about our approach but we offer authenticity, are an independent brewery and offer a point of difference in the fonts. We’re being very selective about the types of venue we’re placing them in.” Estrella Galicia is also hoping that its 1906 Reserva Especial, which weighs in at 6.5% against the main lager’s 4.7%, can do a job in the packaged arena in food-led outlets, in the same way that Peroni Gran Riserva has done for SAB Miller’s dominant Italian lager brand. “It’s brewed for two weeks longer and made with toasted malts,” says Castling of its point of difference. “It goes really well with steaks because it has a lot of flavour but is really smooth.”
A 6% abv IPA is being launched this year in the first of what will be a number of permanent new additions to the Vedett range. Liefmans is famed for its fruit beers. “It’s a part of the market which is growing in the UK,” says Willson, “especially among younger consumers where we’ve seen a seismic shift in consumption of sweeter, fruit-flavoured ciders. That’s feeding back into beer.” Czech brewer Budvar has also noted the interest in fruit beer in the UK market and has released a Dark Cherry version on draught. “It’s a genuine Czech beer, not just something we’ve dreamt up for the UK market,” says Simon George, sales director of Budvar UK. “We believe there’s room for a fruit beer to appeal to new consumers and to our existing loyal ones. The type of people who are attracted to Budvar are those that seek out new experiences in beer and have an interest in beer in a very broad sense.” George says that emphasis on quality and authenticity will give classic continental brands longevity in the marketplace.
If you ask most people in a pub where San Miguel is from they’ll say Spain and not Northampton “Bar space is clearly becoming more competitive but the interest in beer generally is great and the noise around premium beers is really good for brands like Budvar. “The heart of our message is explaining that Budvar is matured for no less than 90 days and that it is authentic. There are some beers that have overcome the issue of authenticity very well. If you ask most people in a pub where San Miguel is from they’ll say Spain and not Northampton. But it goes the other way too. It’s probably less well-known that a a big brand like Heineken is actually brewed in the Netherlands, and it’s a great beer too.”
Crafty times He adds: “English craft ales are really resurgent but it’s not something we’re overly troubled by as they’re not direct competition. The USP we hold dear is the length of maturation. We’ve got quite broad appeal across a spectrum of drinkers. If we get that message across to consumers they understand that it becomes quite special.” Budvar is looking to stand out on bar tops with a bespoke Majolica font and a Spanish beer that’s trying to make headway in the UK is also hoping distinctive designs of ceramic fonts will attract the eyes of bar customers. Estrella Galicia is making a strong pitch into the UK market, where its unrelated rival Estrella Damm is already further down the line through a distribution tie-up with Wells & Young’s. The latter dominates the beer market in Barcelona while Galicia’s home is the northern Spanish market around its home of La Coruna. Lindsay Castling, Galicia brand
Euro Beer Facts •
Prior to 1000 CE, nearly all of the beer in Europe was brewed without the use of hops.
The first hopped beers appear in northern Germany around the year 1000.
Louis Pasteur published Études sur la bière in 1876, an essential document that outlined the causes of beer spoilage and suggestions to prevent it.
The flavouring agent used in early European beers was purchased through a network of distributing agents (usually a combination of the Church and state) and served as an early form of taxation.
To clarify a commonly held misconception, cans have no effect on the quality or taste of the beer stored inside them. They also have the advantage of being recyclable and completely opaque, which protects the beer from light.
Copper is essential to yeast nutrition in the brewing process, so much so that all-stainless steel breweries have to install lengths of copper pipe to ensure the proper living conditions for yeast.
At the present time, all-malt beers are predominantly brewed with two-row barley, which yields plumper kernels and grows well in cooler climates.
Varieties of hops were transported from Europe to the New World and planted by settlers. The descendent strains of some of these plants can still be found growing wild in the countryside in climates where hops flourish.
Hops are cultivated between the 35 and 55 parallel in both the Northern and Southern hemispheres as they require specific summertime day lengths to produce cones.
When experimenting with taste-testing, be sure to take notes with a mechanical pencil, as the smell of wood pencils can affect your perceptions of the beer in question.
DUVEL A natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. It is only after 90 days, when it has achieved its rich range of flavours, that Duvel may leave the brewery. Thanks to its surprisingly high alcohol content (8.5 %), enormous head, fine effervescence and silky smooth feel in the mouth, Duvel stands out clearly from other Belgian beers.
Going Continental Improve your beer sales and give your customers a taste of Europe
For more details Tel: 020 3740 8479 or visit www.duvelmoortgat.be
Inspired by the original beers produced in the Granada brewery, Alhambra Reserva 1925 is symbolic of an artisan approach, capturing elegance and high quality. A beer that is truly crafted inside and out. The selection of finest ingredients brewed with crystal clear water from the mountains and a long fermentation and conditioning process results in an ultra-premium lager. It is full bodied with a perfect bitter-sweet balance and caramel notes. Guaranteed to satisfy the most demanding of palates.
Westmalle Tripel is a clear, golden-yellow Trappist beer of 9.5% ABV with secondary fermentation in the bottle. The beer has a soft and generous white head. It is round and full in the mouth. A subtle sweet note is carried by fruitiness and bitterness. The finish is long, dry and pleasantly bitter. Westmalle Tripel is the perfect accompaniment at mealtimes. This golden Trappist beer also goes well with the following foods: spicy or piquant dishes; smoked or grilled fish; seafood, poultry and light meats such as veal; hard and strong-flavoured cheeses.
For more details Tel: 0845 070 4310 or visit www.morgenrot.co.uk
For more details Tel: +32 488 815 636 or visit www.trappistwestmalle.be
The family owned business prides itself on producing this premium pilsner to the highest possible standards making it the No. 1 draught lager in Germany and a true ‘world beer’ in over 60 countries. In accordance with the German Purity Law, Bitburger use only the best ingredients including Seal hops, an award winning variety cultivated exclusively for Bitburger. This creates an elegant golden pilsner with a honey-like character and the perfect balance of bitter and sweet.
Described by Roger Protz as “arguably the finest lager in the world” Budvar Original is proof of what heights a real lager conditioned beer can achieve. Original’s presence, draught or packaged, adds class to any bar not to mention profitable sales. Its strength lies in its sheer quality. Made from only the finest local materials in a 100 day brewing cycle, 90 of them spent maturing naturally, this ABV 5 beer continues to be brewed today very much as it was in 1895 when the brewery commissioned its first brew house.
For more details Tel: 01502 727272 or visit www.adnams.co.uk
For more details Tel: 020 7554 8810 or visit www.budweiserbudvar.co.uk host
bar essentials Over the following pages Ben Newman recommends this seasonâ€™s must haves
The Perkinator sits behind your counter, providing secure phone charging for up to four smart phones at a time in a splash proof, low voltage, CE approved unit. Offering phone charging attracts customers, encourages them to linger and by forcing them to come to the counter twice makes for more sales opportunities. The Perkinator can be anchored to your bar or other piece of furniture, is simple to use and comes complete with window decals, two sets of keys and a master key. For more details Tel: 020 3475 4392 or visit www.perkinator.com
JURA, a signiďŹ cant innovator in luxury Swiss made bean-to-cup technology, offers the ideal coffee solution for busy barista bars, restaurants, bistros and other catering spaces in the form of its specialist range. The GIGA and Impressa XJ Professional lines provide top-quality coffee with ease to both customers and employees. The GIGA line can produce two speciality coffees simultaneously in as little as 26 seconds. When speed is of the essence, machines from the Impressa line are ideal for creating the perfect cup of coffee at just the touch of a button. For more details Tel: 0800 6525527 or visit www.jurauk.com
my SmartPhone Money my SmartPhone Money is the ultimate cashless payment solution for Corporate Catering. Integrated with industry standard EPOS systems, mySmartPhoneMoney allows customers to pay using their SmartPhone or Corporate Identity Card. Customers like cashless payment for small amounts, such as lunch and coffee. With mySmartPhoneMoney, your customers download the app, register with the system, and then start spending straight away. For more details Tel: 01483 378 624 or visit www.mysmartphonemoney.com
Dining Chairs UK
WineEmotion A new wine dispensing and preservation system, WineEmotion, has been introduced to the UK allowing up to eight bottles of wine to be stored for serving fine wine by the glass. Each bottle is connected to an individual dispensing system, which uses argon or nitrogen gasses. The wine remains as fresh as when it was opened for up to 30
days. Designed and manufactured in Italy, it also makes for a stylish point of sale display. “WineEmotion’s Italian design and advanced features combine are state-of-the-art,” says Dan Lovell, managing director of distributor WineEmotion UK. For more details Tel: 01635 282230 or visit www.wineemotionuk.com
Dining Chairs UK and Outgang manufacture and supply bespoke interiors for the hotel sector. It is their aim to provide their clients with well-designed products made to the highest standards at affordable prices. They offer a full design and supply service working closely with their customers throughout from inception to completion, ensuring them of total customer satisfaction at all times. No interior is too big or small and any project they undertake can be commenced from new build scheme or integrated into an existing facility. For more details Tel:0115 965 9030 or visit www.diningchairsuk.com
RASTAL A family-owned business for over 90 years, stands at the forefront of glassware design and decoration and enjoys the accolade of having invented the concept of bespoke branded glassware with the iconic Bitburger goblet. Their in-house Design and Graphics studios headed up by glass design guru Carsten Kehrein; the state-of-the-art 8-colour decoration facilities; ceramic and UV organic inks and a selection of superb glassware includes a range of UKspecific toughened brimful tumblers. Rastal’s minimum order quantity is just 500 pieces and the UK Agent is available to meet and support your enquiries and provide brochures and samples. For more details Tel: 07768 648660 or visit www.rastal.com
Have you recently noticed this logo on your own credit or debit cards? The majority of newly issued cards have this in built into the card. Customers are encouraged to use their card using this technology for transactions under £20. It really is superfast and safe.The card is simply waved at the terminal and the amount debited from the card – no need for any pin numbers making the transaction itself very quick indeed, making it ideal in keeping the queues down during busy periods. You may have seen or even used this technology yourself. Major retailers such as McDonalds Boots and Greggs were involved in the recent successful UK trials. Transaction charges are also lower (for larger turnovers as low as 9p per transaction) using this method of payment. For more details 01909 512209 or visit www.card-cutters.co.uk. host
appOS Systems Established last year, appOS Systems is an easy-to-use innovative suite of apps that are breathing a new lease of life into the hospitality sector. The apps have been designed to cater for the growing demand for an integrated, easy-to-operate and flexible system that saves time, money and stress. What was needed wasn’t simply an adaptation of a previous piece of software, but something unique and pioneering: apps with no preconceptions, apps that will become the market leader in 360° restaurant management because of their ease of use, robustness and flexibility. The final result, ManagerPro7 and FloorOps. For more details visit www.appossystems.com
Sign Up To Smart Training & Recruitment The one thing that all employers rely on is the quality of their people. The more experienced and the better trained they are, the more that reflects on the reputation and performance of the business. The one thing that all apprentices look for is a company prepared to look after them. To train them and to help them develop their talents. To give them a future. You may already be offering apprenticeships or just thinking about it, but either way, Smart Training will help you make the move into apprenticeships that suits you best. For more details Tel: 0330 088 0888 or visit www.smarttar.co.uk
Sign-Up.to offers professional software and services designed to make marketing by email, SMS and social media simple and costeffective. Based on the proven principle of Permission Marketing, Sign-Up.to uses a simple 5-stage process to collect subscribers, create, send, and share professional quality messages and analyse their effectiveness. Accessible through a secure web interface, the software is simple to use and combines all of the tools needed into a single integrated application. It comes with award winning, UK-based support and a range of professional services for campaign management and delivery. Sign-Up.to is designed with the needs of restaurant, pub and bar owners in mind. For more details Tel: 020 3199 6137 A free trial is available for Host readers at www.signupto.com/host
Mediatheme Mediatheme’s Entertainer is a user-friendly touch screen entertainment system. Easy to operate, it enables venues to organise different themed evenings from one source and includes karaoke, superb quizzes, bingo, disco bingo, pub games, horse and dog racing, music and videos. Check out the bingo products with celebrity callers and games nights featuring favourites like Open the Box and Skint or Mint. The regularly updated Disco Nights are very popular, with split room zoning allowing music in one area and games in another. New to the Entertainer is a handheld tablet controller which allows the host to operate the system from the palm of the hand. For more details Tel: 01780 480 100 or visit www.mediatheme.com 96
GuestMagnet has transformed the way restaurants, bars and other hospitality operators market their business online. Designed by hospitality experts, this brand new, easy-to-use and affordable system gives you a website that is modern, mobile-friendly and focused on delivering sales. Best of all, you can update text, change menus, add pictures anytime, anywhere. With dedicated support every step of the way and using their simple ‘getting to know you’ wizard, they can create a striking website within 10 days featuring social media links, mailing list sign up, support for online booking and much more. For more details visit www.guestmagnet.co.uk
INKA INKA Charcoal Ovens are designed to bring barbeque cooking indoors and are flexible enough to add much more to menus. The range is capable of covering from enthusiastic home chef to the P900, which does 60kg an hour. The ovens are built in the UK to the highest standard, featuring a polished mirror finish stainless steel exterior, insulated steel fire box, 12mm steel grate and ceramic glass door with stainless dome spring handle. Favoured by top chefs the INKA adds a dimension to the food, by cooking at higher temperature and imparting a great flavour. For more details Tel: 01524 770060 or visit www.inka.co.uk
The Beer Giraffe The Beer Giraffe is the largest beer tower manufacturer/distributor in the world. They have over 18 designs available in Europe. All their tubes and reservoirs are made of Tritan plastic that is BPA free, CE certiﬁed and food safe. The beer towers are not just beer dispensers but also tools to boost trade and increase beer, cocktail, lager and soft drink sales. They allow groups to spend more time socializing at the table rather than getting up every 10 minutes to go to the bar, and are perfect for parties and events… all you have to do is keep them topped up. Beer towers relieve stress at the bar as well as the glass wash as people keep their own glass and reﬁll at their own pace. For more details Tel: +356 355 05058 or visit www.thebeergiraffe.eu
Wine and Spirit Education Trust
Getting the most out of your wine offer is not just about selecting the right range and making it look attractive both on display and in print. Customers will often look to your staff for help in making their choice. Can your service team talk with conﬁdence about how your wines taste, and how they pair with your menu? The Wine and Spirit Education Trust has been giving conﬁdence to front line staff for 45 years, and their Level 1 Award in Wines training can be completed in a single day. For more details Tel: 020 7089 3800 or visit www.WSETglobal.com host
umi Digital umi Digital create beautiful mobile-ready websites. Their only sector is hospitality, so the design is geared towards visually enticing and converting visitors. The company was founded by a hotelier so they truly understand your pain-points in getting a quality website live. You readers are time poor, reluctant to throw money at a website and could do without the hassle of a long, arduous process. The Two Week Website addresses all of this. umi Digital will deliver and host a stunning website in just two weeks with an easy-to-use content management system, all for only £50/month. For more details Tel: 0203 696 7900 or visit www.umidigital.co.uk
Bleep Bleep UK PLC is an award winning designer and manufacturer of Electronic Point of Sale (EPOS) systems for retail and hospitality, including bars, nightclubs, pubs, restaurants, bakeries, fast food, stadia and arenas. Established in 1981, Bleep has over 30 years experience providing innovative, flexible and reliable EPOS solutions for any business, for any requirement, in any industry. With touch screen terminals, cloud based Web Back Office, payment solutions and complete dispense management, Bleep has a complete range of products essential for bars. For more details Tel: 01772 436 222 or visit www.bleepplc.com
Specialist insurance for pubs from the National Broker of the Year 2012. With over 20 years experience in providing insurance for pubs they are well placed to help you ensure that you and your licensed premise are comprehensively covered for the following: Employers’ liability cover up to £10 million, Public liability cover from £2 million – £5 million, Personal accident and Product liability, Property damage, Business interruption and Loss of license. They also provide all policyholders with a dedicated industry expert account handler. For more details Tel: 0845 564 7279 or visit www.licensedtrades.aon.co.uk
3R’s state-of-the-art EPOS systems are designed to become an integral part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits. Built on over 16 years experience, distinguished reporting systems provide you with up to date real time data allowing you to monitor the performance of your business. 3R Epos Stock assures a remarkable level of authority. Actively authorise stock ‘in real time’ and optimise valuable site space. Managers can personalise screen designs for the EPOS terminals and integrate products that are unique to their business, such as promotions. For more details Tel: 01992 574650 or visit www.3rsimplyepos.com 98
An independent study found that pubs using live music take, on average, £306 more that day on wet sales. On Fridays and Saturdays this average rises to £667. You’ll find a summary of the results on the PRS for Music website along with great tips, like how to host live gigs that could become welcome new money spinners for you. PRS for Music is a collecting society established to manage the rights of songwriters, composers and music publishers in the UK. They provide the music licences you need to legally play the music that your customers and staff love. For more details Tel: 0800 694 7354 or visit www.prsformusic.com/uplifting.
pub proﬁle Dovecote Inn Linda and David Brown swapped fast paced corporate careers for an idyllic rural retreat in Nottinghamshire location
Linda and David Brown
axton in Nottinghamshire is probably most famous for being the only village in England that still practises a medieval strip farming system. That’s not the only reason it attracts visitors, though. It’s also got a pub famed for its food, the Dovecote Inn. It’s run by Linda and David Brown, who both gave up comfortable careers in healthcare marketing seven years ago for the satisfaction, and risk, of pub life.
to eat there. Linda describes it as “a back-to-basics menu of good wholesome food”. “We make everything but the ice-cream ourselves, including a variety of breads from sourdough to brioche. We have our own pigs, too, and everything from their cheeks to their livers it goes on the specials board.”
“One day we had a brainstorm and decided we wanted to do something else,” Linda remembers. “We’re both from the North West and we were looking for a pub around Lancashire, the Lake District and into North Yorkshire. We made an offer on a place in Cumbria but it fell through. “By then we’d sold our house and we were homesless. Then the Dovecote popped up on the internet. My mum lives near here so we came down to view it the next day and fell in love with it. It’s very rural, very chocolate box, but close to road networks. Trade had started to dip and it needed somebody new to revive the business. “It was our first venture into the pub trade but we’ve not looked back – at least in most respects. We’ve never worked so hard for so little but we love it and couldn’t go back into the corporate world now. We feel lucky to be part of an historic village in beautiful countryside.”
Head chef Eddie Hackland joined in 2010. “He’s been a breath of fresh air,” says Linda. “He’s only 27 now and we took a bit of a flyer taking him on, but he’s so passionate about his cooking. We had 60 CVs through the door when we advertised for a chef, and of all the people we interviewed he was the only one who talked about food rather than his career. ” There are four cask ales on the bar with Castle Rock Harvest Pale and Timothy Taylor Landlord featuring as regulars. “Wines are on the up, though it’s not a huge list,” says Linda. “If you give people too much choice they can’t make their minds up - the same for the food menu. We have a wine of the month promotion and we’ve just started to serve prosecco by the glass. It’s increased our sales four-fold in two months!”
Up for the challenge Business success has not come easy, though. Within months of the Browns moving in the economy crashed, and Linda admits “it’s been a struggle”. “Both of us had customer focus experience and David is very commercially minded, but apart from that it was a case of sink-or-swim. We were handed the keys on a Tuesday morning and we were trading half an hour later! For the first three months our feet didn’t touch the ground. “But in the last 12 months we’ve seen a big upturn in trade and we’re now about 12% up year-on-year.” The first challenge they faced was to establish a new kitchen team that could take the menu from simple pub cooking to restaurant-quality classic English food, with a Dovecote twist. With a village population of only 350 it was essential the pub attracted diners from Newark, Worksop and Mansfield, and it now serves 120 covers on a Sunday as people drive for up to 40 minutes
As well as spending £50,000 on the kitchen the Browns have revamped letting rooms in a barn conversion beside the 300-year-old farmhouse that forms the main building, and they recently diversified into travelling hog roasts for parties and weddings within a 20-mile radius. “Every penny we’ve made we’ve put back into the business,” says Linda. “We want to keep growing, and to do that we’ve got to be busy seven days a week. We stage steak nights, theme nights, family days. I want to tap into the younger female trade and I’m looking into an event with cocktails. “Customers say there’s always something happening at the Dovecote, but you’ve got to keep moving. “The other important thing is not to lose sight of what you’re doing and stay hands-on,” she added. “I’m very front-of-house and customer-focused, but a lot of publicans take a back seat and that’s when things start to slip “It’s a hard way of life, very consuming, and you’ve got to go into it with that in mind. You need 100% commitment to succeed.” host
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Q & A legal Demystifying the Live Music Act Graeme Cushion provides you with all the legal answers
Can a Licensing Authority impose conditions which relate to facilities for making music or dancing if these are no longer licensable? Conditions relating to entertainment facilities will not apply if they are live music-related (e.g. ‘Pub piano not to be used by customers after 10pm’). But imagine a case where dancing at the premises had regularly led to crime and disorder, resulting in a Review. Could the Licensing Authority then impose a condition stating, ‘There should be no customer dancing at the premises’? We have seen articles which suggest that conditions cannot be imposed on Premises Licences which do not relate to licensable activities. It has long been the case that conditions have been imposed on Premises Licences that do not relate directly to licensable activities; for example, restricting the number of people who are outside either drinking or smoking, or the times that those people are outside. Indeed, opening hours are essentially a condition controlling the hours that people can remain on the premises, not licensable activities. Such conditions will continue to be imposed on Premises Licences by Licensing Authorities, including facilities for dancing and making music, even though they are not licensable. The question is whether or not they are enforceable. We would suggest that provided the condition is appropriate, proportionate and
targeted, and is related to and imposed upon the licence in connection with the provision of at least one licensable activity, then the Higher Courts will find such a condition enforceable. So, for example, if a restriction on the number of smokers outside a licensed premises has been imposed because of the noise they are making as a result of them consuming alcohol - related to the sale of the alcohol - then a Higher Court is likely to hold that such condition is enforceable on the Premises Licence as its fundamental purpose is to promote the licensing objectives and it is closely associated and connected to the provision of licensable activities.
Can premises now hold “discos” without any such permission on a Premises Licence? The Live Music Act provides that the facilities for both making music and for dancing are no longer licensable. Therefore, there is no longer any need for permission to provide a dance floor or a mobile DJ or flashing lights etc. If there are any structural changes envisaged to the premises then a variation would be required to authorise those changes, either by way of a minor variation or a full variation depending upon the extent of those alterations. A Premises Licence would however still have to permit recorded music, in order that the music to which customers are dancing can be played at a level that is more than simply background music.
Are conditions on a Premises Licence which are suspended under the Live Music Act capable of being put onto a Temporary Event Notice? You’d probably only need a TEN if you were having live music after 11pm, or for more than 200 people, in which case the Live Music Act wouldn’t apply anyway. But perhaps if there was an additional licensable activity (e.g. showing music videos in the background) that wasn’t already licensed you may want to apply for a TEN before 11pm. It is possible, in principle, for the Police or Environmental Health Officer to request live music related conditions to be placed on the TEN even though they would be suspended on your Premises Licence, but much would depend on the facts and whether it was appropriate. It is not a backdoor route for imposing conditions that would otherwise be suspended.
If you have any questions or queries of a legal nature, please send to; Host Magazine, Plum Publications 27 Old Gloucester Street London WC1 3XX or email us at: firstname.lastname@example.org N.B. Please note, due to space restrictions we cannot guarantee a response to every query. host
celebrity Q&A Brian Johnson Lead singer of legendary band ACDC Brian Johnson talks about the great British landlord and quality pub grub
Do you have a favourite pub or bar in the world?
Is there a place for children in bars?
Well I’ve travelled the world and been lucky enough to stay in some extraordinary places, but like most people, the pub you always come back to is one in your hometown. Growing up in Gateshead and the north-east was being around a real drinking culture, but it was all based in the community and looking out for one another. It was about working hard then going out on a Friday night. Of course, a lot of the old pubs are no longer there, or they’ve been taken over by chains. It’s not the same. Where I live in Sarasota, Florida, there was a pub called Watson’s very close to me, an American pub serving beer in the authentic way... with knowledge, in the right glass, a clean pint. It’s great to go somewhere that really knows their beer.
Yes of course. You’ve to start them young! Joking aside, pubs are very different these days. They were antisocial places up until the 1990s. Why not let kids enjoy them as well? I think it helps dispel the mystery around alcohol too.
In which country do you feel customers receive the best service? You’re always left feeling as though you’re the only person who matters where the US is concerned. That’s nice, but sometimes it’s a bit much. The old-fashioned British landlord takes a lot to be beaten. You actually don’t want a publican to be over-friendly; he’s there to serve you beer and add a bit of flavour to a conversation, but I never feel I want to be too well looked after in a pub, because that means there’s a spotlight on me. How has the smoking ban affected your enjoyment of a visit to a bar? No it’s something I’ve got used to pretty quickly. I’ve cut down on the ciggies in recent years anyway, and I know a lot of my regular drinking mates have done so as well because it’s so much more effort to go out for a cigarette now. I think that’s a nice by-product that the authorities weren’t perhaps expecting, or if they were, they didn’t tell us about it!
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Do you feel the quality of food is as it should be in pubs & bars ? I’d usually keep eating and drinking separate, but I’m rarely disappointed by the food in pubs. Like I said, it’s very different to what you would get in days gone by. I love the gastropub concept – it’s modern and clever. More of those in the US would be nice. How do you feel about Britain being the binge-drinking capital of Europe? Kids have always liked a drink. Isn’t this just a media thing? What is your favourite tipple ? It has to be Newcastle Brown Ale! I used to drink it like a fish but have cut back in recent years. I still love beer and ale but Newcastle Brown is too easy to drink and it can lead to problems! What is your favourite cuisine? Well, it’s a rock ‘n’ roll lifestyle so something with meat in it, definitely. A nice steak.
Cars that Rock with Brian Johnson airs on Thursdays at 9pm on Quest from 8th May (Freeview 38, Sky 167, Virgin Media 172)
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Published on May 12, 2014
host has been developed to fill the space for the ever changing face of the UK pub and bar market. No longer does the consumer settle for a...