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Bar & Kitchen is published by Cogent Elliott Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com
Welcome.
The summer peak is nearly upon us.
For Out of Home venues, this means looking for ways to bring in customers as they catch up with friends and family.
Food to Go business Gills has invested in both technology and quality to increase footfall (read more on page 25). In On Trade venues, adding premium cocktails to drinks menus offers plenty of profit potential (get tips on page 19).
For care homes, the summer means switching up menus to protect residents’ health, even as their appetites drop. Group Head Chef Graham shares his tips on how to prepare for the hot weather on page 33.
Wherever you’re working, you’ll want your customers to stay hydrated. Bottlegreen’s delicate elderflower taste is refreshing in the hot weather. Turn to page 41 to read more about their story and products.
If you want some extra help during the rush, Foodservice technologies could lend a hand. We get expert insight into which investments are worthwhile and which are fads on page 44.
However you spend the summer, I hope you have a good sunny season!
Lee Wharton Trading Controller
Are you following us on social media yet? Find us on X and Instagram for special offers from brands, product recommendations and inspiring stories
“I’ll be spending the summer with the family outdoors - nice evenings by the beach swimming, cooking on the BBQ and having a few drinks. Superb!”
Rory Lovie, Head Chef at Bridgeview Station, Dundee
“We’re
always evolving by listening to our customers, so a lovely warm summer will see us flex what we cook. We change dishes regularly anyway, but the sunshine will be a big influence on our menu”
David Gill, Owner of Gills takeaways in Northeast
In good company
What’s on your menu this (hopefully) sizzling summer?
“Summer is one of our busiest and best times of year, when the sun is shining we see an uplift in sales. We’re always busy creating our delicious Cotswolds crafted cordials and pressés. This summer will be even more exciting as our Rocks brand is launching a new and completely natural ‘no nasties’ canned whole fruit drink in three delicious flavours”
Sasha McLaughlin, Brand Manager, bottlegreen
“Expanding our homegrown herb gardens, with residents actively involved in growing. Then working with a local college to challenge care home food myths and inspire future chefs”
Graham Aimson, Group Senior Chef at Hillcroft Homes in Lancs
06 Calendar… don’t miss key dates this summer season
25 The takeaway of the future… behindthe-scenes at a ‘next gen’ chippie 30 Chef spotlight... stories and inspiration from Dan Cavell
33 Care home health… how to keep everyone safe in the hot weather 38 Bar watch… the drinks, snacks and cocktails you can’t be without
Elderflower power… the secret of Cotswold brand bottlegreen’s success
46 Feed Your Eyes… this issue’s big winners share their recipes
Cavell, Solo Chef at Michelin Guide ‘26 restaurant, Hem in Warwick
Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag See page 46
KEY DATES
Fun, sunny days
Even if the weather doesn’t play ball, there are lots of opportunities to have fun and boost profits
30 May
UEFA Champions League Final
The European competition reaches its exciting finale in Budapest, on one of the biggest dates in the football calendar. Even if an English team doesn’t make it to the final, it’s a great opportunity to invite fans to watch some of the best in the sport battle it out for the crown.
11 JUN - 19 JUL
The biggest sporting event of the year is here! Is your venue ready for it? For some fresh ideas on bringing in the fans, check out our top tips from Schweppes Ambassador Matt Soares. He has brilliant advice on the best serves and how to make your venue stand out from the crowd.
MAY–AUG
Start Here
24 JUL International Tequila Day
An increasingly popular spirit, tequila is great as a shot or a base for cocktails such as margaritas, palomas and sunrises – and as this day falls on a Friday, it’s a great opportunity to run promotions. Be sure to stock premium brands across the summer too. Want to upgrade your whole cocktail menu? Then check out our tips on page 19.
1-30 JUN
Pride Month
Fly the rainbow flag high to show everyone’s welcome in your venue. Run a bake sale to fundraise for an LGBTQ+ charity, hold a party to celebrate Pride culture or run inclusive dating evenings. Use badges, lanyards, posters and signs to show customers your business embraces all.
21 JUN
Father’s Day
Celebrate Dads with a family meal, afternoon tea or drinks offer. Roasts are always a favourite (scan our QR code for tips and recipes) or a barbecue if the weather is hot. Encourage bookings and make it special with one-off menus. Let the top man eat for free and run children’s entertainment to give them a break.
29 Jun -12 J UL
Wimbledon
It’s time for strawberries and cream! Sporting legends, celebs and royals all gather together for this iconic tennis championship, but your customers or clients can enjoy all the matches in front of your TV. Put up the bunting, stir up the
26 AUG
International Dog Day
A dog-friendly venue? Make sure you’re barking about it to encourage more four-legged lovers to visit. Stock up on treats such as chewies and ice creams to keep pooches occupied as their owners enjoy a drink or a meal. For everyone’s comfort, create a dog-only zone in your outdoor spaces and make sure poo bags and bins are freely available.
31 AUG Bank Holiday
With three days off, families and friends will be looking for ways to enjoy themselves. Stay ahead of the weather forecast and adapt your events accordingly. Live music is always a favourite across the long weekend. Gather families together for some quality time with special menus. Perhaps host a garden party so everyone can relax.
SCAN HERE
SERVE TROPICAL VIBES
Vibrant purple in colour and full of fruity, floral flavours, Schweppes’ Tropical Soda is the perfect addition to your summer soft drinks range. Available in stylish 200ml glass bottles, they can be easily stacked in the fridge ready to serve ice cold on their own or as the base of a delicious cocktail. Delight your summer customers with bubbles and natural flavours of guava, dragon fruit, blackcurrant and hibiscus.
EASY TOUCH OF GINGER
Renowned for its garlic purée, Cooks&Co has now launched its Ginger Purée. With an unrivalled 98% ginger by volume and three centimetres of ginger root per tablespoon, it’s great for modern menus, pan-Asian dishes, soups, functional shots and desserts. Add an instant boost of flavour with no chopping or need for extra equipment.
INDUSTRY
What’s new?
A glance at the latest Foodservice and On Trade trends and products
GREEN LIGHT FOR LATE NIGHTS
The UK government has announced that pubs in England and Wales can open late for any home nation knockout match in the men’s football World Cup. The tournament starts in June and will run across the US, Canada and Mexico. Venues can open until 1am for knockout ties and 2am for 10pm kick-offs, with the option to apply for a temporary licence for matches with very late start times.
EXTRA EA WASTE CHARGES
The Environment Agency (EA) has introduced new hourly fees for businesses that fail to comply with the Simpler Recycling regulations. This means venues could be charged £118 per hour if they don’t meet the requirements. To avoid this, businesses need to make sure they’re correctly separating waste streams such as dry materials, food and general waste.
3recipes 3 ways
Add new flavours and old favourites to your summer menu with these delicious recipes
STARTER
Feta and Spinach Parcels
Makes: 9 Skill rating: MEDIUM
Ingredients
2 tsp vegetable oil
1 onion, finely chopped
250g fresh spinach
2 cloves garlic, grated or finely chopped
½ tsp ground nutmeg
• 1 tsp dried oregano
• ½ lemon, zest and juice
• 1 egg
• 100g YAMAS! Feta
• 20g butter
• 3 sheets of filo pastry
Method
1. Heat the oil in a frying pan and cook the onions for 10 mins. Add garlic and cook for a couple more minutes. Then transfer to a bowl to cool.
2. Steam the spinach so it wilts. Let it cool before squeezing out the excess liquid. Chop roughly.
3. Add the spinach to the onions and garlic alongside the nutmeg, oregano, lemon zest and juice, and egg. Mix, then crumble in the feta and mix gently. Season to taste.
4. Melt the butter and preheat the oven to 180C.
5. Cut each filo sheet into three lengths. Brush one length with the melted butter. Put some feta mix at the top and fold down the length to make a triangle. Repeat with the other sheets and remaining feta mix.
6. Brush with the remaining butter and bake for 20 mins till golden brown.
pair with Attic 5.2% Helles –this clean lager contrasts with the creaminess of the feta
Use frozen, not fresh, spinach and switch to puff pastry.
Rather than triangles, make rolls from the mix and filo.
Butternut Squash Tacos
Serves: 10 Skill rating: MEDIUM
Ingredients
For the squash:
• 5kg butternut squash
50g chipotle paste
100g Hellmann’s Vegan Mayo
2g salt
3 limes
12g ground coriander
• 12g ground cumin
For the tacos:
• 1.25kg plain flour
• 130ml vegetable oil
• 3g salt
• 750ml hot water
For the slaw:
• 1.5kg red cabbage, shredded on mandolin
400g carrots
200g Hellmann’s Vegan Mayo
3 limes
3g salt
For the yogurt:
• 100g fresh coriander
• 250g coconut yogurt
500g Hellmann’s Vegan Mayo
For the onions:
750ml water
500ml red wine vinegar
150g sugar
• 2.5g salt
• 10g peppercorns
• 3g bay leaves
• 10 garlic cloves
• 6 medium red onions, sliced on mandolin
• Hot sauce, to serve
Method
1. Onions: Add the water, vinegar, sugar, salt, pepper, bay and garlic to a pan and bring to the
Pair with
Attic 4.2% Pilsner –this clear, crisp lager helps to cut through the spices
over the sliced onions in a bowl and leave to cool.
2. Tacos: Mix all the ingredients to form a dough and allow to cool. Divide into around 40 balls and roll into flat, thin circles. Cook in a hot dry pan for 1 min on each side, then remove, cover and set aside.
3. Squash: Peel and dice the squash. Mix the remaining ingredients together and stir through the squash. Cover and chill for 1 hour before roasting on a tray at 200C for 20-25 mins.
4. Slaw: Add the salt to the shredded cabbage. Leave it for 30 mins, then drain off the liquid and rinse with cold water. Grate the carrot before combining with the cabbage and the remaining slaw ingredients.
5. Yogurt: Finely chop the coriander and mix in the yogurt and Hellmann’s Vegan Mayo.
6. Build the tacos with the tortillas, squash, pickled onions, slaw and coriander mayo, and drizzle with hot sauce.
Dessert
Coffee Lollies
Serves:
Ingredients
• 300ml lemonade
• 2 tbsp Camp Chicory & Coffee Essence
200g condensed milk
Method
1. Mix all the ingredients together until well combined.
2. Pour into eight ice lolly moulds and add in a stick to each.
3. Freeze for 4-5 hours or overnight. Dip the mould briefly in hot water to remove.
Switch to fresh, cooled espresso coffee and choose a quality lemonade.
pair with Attic 4% Ten Acres Stout – the dark roasted malt complements the coffee perfectly
Once frozen, dip and coat the lollies into melted dark choc mixed with neutral oil.
5 smart ways to
win customers on TikTok
TikTok is increasingly shaping how consumers discover places to eat, drink, and socialise. For Out of Home venues, it offers direct access to highly engaged local audiences. According to hospitality marketing specialists SideDish Media, TikTok, which has more than one billion monthly active users globally and over 23 million in the UK, presents significant brand-building and customer acquisition potential. By being smart and using the platform consistently, TikTok can help Out of Home venues convert visibility into footfall.
1
Optimise for search
Google has reported that around 40% of Gen Z users turn to TikTok or Instagram for search. Ensure your bio clearly states your location, venue type and key offerings, and use descriptive captions to improve discoverability.
3
4 Use location signals
2
Show the real experience
TikTok engagement is driven by watch time. Short videos of busy services, event set-ups or signature dishes help audiences visualise their visit and encourage booking consideration.
Put people on camera
Authentic content featuring chefs, bartenders or front-of-house staff often performs well. TikTok favours native, personality-led videos over highly polished adverts.
Location-based hashtags such as #ManchesterFood or #LondonBrunch help make content findable for nearby users and improve local reach.
TikTok reports that users are highly likely to visit or purchase from brands they discover on the platform. Monitor profile clicks, messages and website visits to measure real impact.
4 WAYS WITH
HOMEPRIDE EVERYTHING TOMATO SAUCE
As the name suggests, this is a versatile and delicious sauce that can save prep time for several dishes
SHAKSHUKA 1
Soften veg
Slice onions and green peppers. In a large frying pan, cook in olive oil with garlic, spices and salt.
Look up #FoodTok on TikTok for recipes and viral food trends. You'll learn what’s hot and get ideas for dishes that will draw in diners. GET STUCK INTO #FOODTOK
Stir in sauce Put in the Homepride Sauce and simmer for around 15 mins until the peppers are soft.
Crack eggs
Make 10 dents in the sauce and crack an egg into each. Cover and cook on low until the whites set.
2 PASTA TRAY BAKE
Prep pasta
Put penne pasta, boiling water and the Homepride Sauce into a gastro and stir.
Add extras Stir in extra ingredients such as meatballs, mixed peppers, tuna and sweetcorn.
Bake
Cover with foil and bake for 30–40 mins until the pasta is tender.
Make dough
Take a pizza base mix (like McDougalls Pizza Base Mix) and blend in water. Knead then cut it in half.
PIZZA SLICES 3
Prove
Roll each half into a rectangular tin, prick the bases and leave to prove for 10 mins.
Mix Mix Homepride Sauce, Bisto Vegetable Bouillon Paste and water in a pan.
Top and bake
Spread the Homepride Sauce on the base, sprinkle with toppings and cheese before baking.
Scan here for the full recipes using Everything Tomato Sauce
Simmer Cover and bring to a light simmer, cook until thick and glossy.
Serve Portion into bowls or mugs. Serve with chopped parsley and bread.
Spirits and cocktails are hot right now so take advantage by refreshing your range of premium serves
Spirits and cocktails are the fastest-growing drinks categories. Beer continues to be popular and is drunk on 63% of pub and bar occasions, but more customers are looking for premium options that offer a refreshing and delightful experience.
Gen Z is particularly drawn to cocktails. No longer totally sober, they’re still looking for ways to drink differently. As the sun comes out, this means enjoying an early evening aperitivo with friends rather than going out to nightclubs. So having delicious, quality cocktails gives venues opportunities to bring customers in at all times of day.
£23.36
The average spend on cocktails
Source: Lumina Intelligence
BRING EXOTIC TO THE BEER GARDEN
Licor 43
This premium Spanish liqueur is crafted in Cartagena from a secret family recipe of 43 natural ingredients that create a distinctive, layered flavour.
Customers are prepared to spend more per drink if they can get a special, delicious serve. Even if they drink less overall, when they do, they want cocktails packed full of flavour. Invest in premium, unusual spirits and make them the base for signature offerings. Then go big on garnishes to create the holiday vibes, and make them more likely to share a pic on socials.
Goslings Black Seal Rum
From the brand that holds the trademark for the Dark and Stormy cocktail, this spirit is blended from aged Caribbean rums and matured in charred oak.
FRO-YOLO
Żubrówka Vodka
An iconic, heritage Polish vodka, it has a hand-harvested, hand-placed blade of bison grass from the Białowieża Forest in every bottle.
18
to 35-year-olds are the main drivers of growth in spirits and cocktails
Source: Lumina Intelligence
If you don’t have mixologists behind the bar but still want to offer something fruity, fancy and delicious, then frozen, pre-mixed cocktails are a good option. Quick to set-up and serve, your team can offer premium, high-quality adult slushies with minimal effort. Add Frozen Spicy Margaritas, Strawberry Daiquiris and Pina Coladas to your summer cocktail menu with Liberation Cocktails’ plug-and-play system.
27% growth in alcohol-free cocktails
Source: Lumina Intelligence
Serves to share
Make socials an occasion
Even if people aren’t drinking, they want to get together for early evenings and low-key occasions. Having options on the menu for the health-conscious allows your customers to mix social and functional choices, making them more likely to return at all times of the day.
Ibiza Spritz
Serves: 1 Skill rating: EASY
Ingredients
50ml Licor 43 Original
120ml grapefruit soda
25ml lime juice
Method
• Pour Licor 43 into an ice-filled wine glass and stir in the lime juice.
• Top with the grapefruit juice and stir well.
• Garnish with a grapefruit wedge.
Caleño Virgin Pina Colada
Serves: 1 Skill rating: EASY
Ingredients
50ml Caleño White Coconut Non-Alcoholic Spirit
20ml agave
80ml pineapple juice
• 80ml cream of coconut
• 15ml lime juice
• Pineapple wedge and leaves, to garnish
Method
• Combine the ingredients (apart from the garnishes) in an ice-filled cocktail shaker and shake until cold to touch.
• Strain into a chilled ice-filled glass and garnish.
June Gin is crafted from a grape-based spirit and has 100% natural fruit infusions, making it a great base for cocktails. Available in Wild Peach, Royal Pear, Mango & Passionfruit, and Watermelon flavours, they make a great base for sharing carafes.
Make Mango Passion Lemonade by mixing two parts Mango & Passionfruit Gin, four parts lemonade and one part passionfruit purée into a carafe with ice. Stir and garnish with slices of lime and passionfruit seeds.
Use the soaking liquid
To get the best umami flavour and texture out of your dried mushrooms, you need to rehydrate them first. Don’t waste that liquid. Strain it and freeze it for use in broths, sauces or rice dishes.
Blitz into powder
Whizz leftover mushrooms, trimmings, scraps or tough parts into a powder. Use this as a savoury seasoning in sauces, marinades or mixed with salt.
Use every gram of shiitake, porcini or other dried mushrooms with these easy hacks
Infuse oils and butters
Crush the mushrooms and gently heat them in the oil or butter to infuse the umami flavour. Leave it to steep or strain for a subtle earthy taste.
Extract the flavour
Old mushrooms may lose their texture, but the flavour can still be extracted. Toasting in a dry pan or simmering in a stock can revive or extract this taste.
CHIPPIE OF THE FUTURE
Chef Umed Singh had no hesitation in swapping his Michelin-starred kitchen in tropical Singapore for a fast-food venue on England’s North East coast
His move from fine dining to fast food at a brand new purpose-built venue in Peterlee was prompted by the vision of the man who headhunted him.
David Gill, Director of Gills outlets in the north-east, lured Chef Singh with an ambitious plan to revolutionise one of the greatest British traditions… the fish and chip shop.
His venues are unlike any other takeaway, with zero compromise on quality and ingredients, and each order cooked to the highest standards –without the price tag.
Their ‘fresh food fast’ slogan tells only part of the story – this is arguably the first takeaway with highly trained chefs cooking food from around the world for customers.
The Indo-Chinese section launched by Chef Singh is one of four areas in the back kitchen at the Peterlee venue, which opened two years ago.
He explains: “David started with fish and chips but dreamed of a takeaway offering restaurant-quality food cooked to order by experienced chefs in a unique experience for the whole family. The project appealed to me.
“I’m using the same spices and techniques I used in one of the best restaurants in Singapore. The sauces and dishes are the same. All that’s different is the delivery.”
DIVERSIFY OR DISAPPEAR
The menus, displayed clearly on screens above the counter, change regularly to keep pace with customers’ demands.
Once an order is placed online or in store it’s shared with one of four sections, each staffed by members of the 25-strong team, to ensure speed of service and attention to detail.
The areas include frying, where imported Icelandic cod is battered and cooked to a delicate crisp; pizza, where bases are made fresh every day; the kebab grill and an Indian station, for everything from Chicken Tikka Masala to Chilli Garlic Prawn.
“Fish and chip shops are dying out because fish is expensive and they sell nothing else. The only way to address that is to make yourself indispensable,” insists David.
“By diversifying into other areas of world food that people want, we’ve been able to keep the collection price of fish and chips down to an affordable £9.99.”
SWITCH UP YOUR MENU
David and his team are constantly evolving their offering with new dishes – the local delicacy of home-made parmo, a chicken fillet with bechamel sauce, mozzarella and cheddar, for example.
Combo offers, special deals for pensioners and ‘buy one get one frees’ on sides like fish cakes ensure a stream of customers despite the area being hit hard by the economic crisis.
Elderly couple Cliff and Valerie make a 40-mile round trip to visit Gills once or twice a fortnight, with Cliff admitting: “We pass a lot of chippies on the way but this place has got the food quality, price and customer service spot-on.”
DREAM BIG
David, whose sons Nav (right), Harry, and Gosh help run the business with daughter Jasleen (also right), says: “Ours is a fresh, transferable approach to a traditional model. We’d love to take it to Dubai where western culture is investing, but they currently have no fish and chip restaurants. Why not?”
“When we started, we focused on fish and chips and, as demand grew, added pizza and kebabs. Since then we’ve listened to our customers and expanded the menu, so we’re like a fast-food equivalent of Amazon.”
EMBRACE DIGITAL
The family wanted to provide more value for their customers so alongside their own delivery platform – JustGills – they partnered with JustEat to show that Gills always teams up with highperforming companies.
They now run deliveries in parallel with customer collections, with around 75% of click and collect orders being placed online.
David says: “We didn’t want to rule out customers who like to order from JustEat and wanted to give guaranteed collection times, so the food is always cooked, ready to eat and there’s no waiting.
“So we integrated our system with JustEat to take care of everything to make it as easy and convenient as possible for our customers, whether they want their meals delivered or walk in to collect them.”
From the first keyboard click, information is passed to the relevant sections for the order to be prepared, cooked and delivered.
On their busiest ever day, the Peterlee team handled 700 customer orders as part of an estimated 150,000 orders every year.
SHOUT LOUD
Social media – Facebook is their biggest hitter – is huge, with some reels and regular live footage from inside the store attracting 12,000 likes.
Footage of influencers testing the batter on their cod has had 1.3 million views, and Nav says: “If you’re good and the product is good, then shout about it. We update our pages every day.
“It puts our business on another level, makes us stand out, grows trust with our customers and makes our brand familiar.”
“We pass a lot of chippies on the way but this place has got the food quality, price and customer service spot-on.”
QUALITY COUNTS
Venue Manager Love Singh stresses that when it comes to quality ingredients there can be no compromise: “It’s tough for people at the moment, so eating high-quality food is a treat.
“We’re making the takeaway a luxury experience that people can still afford. And because the food is better than ordinary takeaway standard, they’re happy to travel further and pay a little more.”
Proof comes in the statistic that of the 40,000 homes within a four-mile radius of the venue, around 95% have eaten Gills food at least once.
Many return regularly, not just for the food but also for the welcome and first-name service the team deliver.
David says: “All our staff are trained in food safety and hygiene at Virtual College and because of the different sections they work seamlessly as a whole.”
MAKING IT THEATRE
The front of house team handing over boxes of crispy fish or chicken tikka masala are aware of the part they play in the theatre of it all. The venue has been designed to make the food sections part of the experience.
Nash’s Deli, with its rainbow of potato, sandwich and salad fillings, sits alongside the serving area. It’s the brainchild of David’s daughter, Jasleen, who says: “People eat with their eyes first so it’s vital they like what they see. It’s important for customers to watch their food being prepared.
“We launched the Deli because people were asking for sandwiches and potatoes for summer. We listened to what they wanted, and it’s been a huge success.”
As well as tuna and chicken favourites, the north-east staple of pease pudding, often called “Geordie hummus”, features on the fillings menu.
David says: “By putting the customer first every time, you keep them happy. But we are never complacent, always learning and always looking for new ideas to try. We’re proud that we’re unique.”
Happy food, smiling guests
Solo chef Dan Cavell on the ‘fun-first’ approach that’s earned fine dining restaurant Hem a place in this year’s Michelin Guide
How did your career unfold?
I started at Birmingham College of Food, but quickly realised the real education happens in kitchens, so I left when I was offered a job. A summer job turned into years working under old-school chefs who taught me the fundamentals of discipline, consistency and respect for ingredients.
From country pubs to a stint in California as a private chef, I’ve moved around, learning as I went. Now I have a share in my own place here in Warwick cooking my choice of honest food properly.
Was there a single moment that inspired you to become a chef?
It wasn’t romantic like that. I wasn’t academic, so I chose something practical and stuck at it. It was only later, when I was deep in kitchens, that I realised I genuinely loved it and wanted to make a life out of it.
How would you describe your cooking style?
Playful, creative and flavour-led. I don’t cook to a specific cuisine – I cook what excites me. Travel influences me, but the aim is always to make dishes that change as you eat them, different textures, different hits of flavour.
It’s not about being overly technical for the sake of it. It’s about making food that’s interesting but still makes people smile rather than scratch their heads.
How do you balance sourcing ethical and sustainable ingredients without compromising?
You have to be smart. We source as locally as we can – beer for the bread I make, local wines, independent suppliers – because provenance matters. But you can’t load every dish with expensive ingredients and expect it to work commercially, so you balance it.
Spend on key elements and be creative elsewhere. A wellthought-out vegetable dish can be as memorable as protein. Guests don’t think in terms of cost. They remember how it made them feel.
What’s your favourite cuisine?
Italian. It covers everything – simple, comforting, but capable of real finesse. You can eat it every day and not get bored.
Do you have a philosophy around food?
I’d rather have an ugly, delicious dish than a beautiful looking plate of food that tastes average. I’ve eaten in so many places where everything’s over-engineered. It’s plated nicely, cooked perfectly but it lacks soul and flavour.
The best plate you’ve ever tasted?
A dessert in Sweden. Buckwheat pancakes, raspberry jam and charcoal ice cream. Simple on paper, perfect in execution. What stays with you isn’t complexity, but balance and clarity of flavour.
How important is fun?
What the room feels like is almost as important as what’s on the plate. I didn’t want this to be a place where people feel judged or uncomfortable. It should be relaxed and fun. Somewhere you can properly enjoy yourself.
The best moment of any service is stepping out at the end of the night and seeing a room full of people laughing, drinking, talking, having a good time. That’s the buzz. That, and creating happy food that makes you smile, is why I do it. Food is a big part of it but it’s the whole experience that matters.
Do you have a guilty pleasure?
Toasted crumpets with thick slabs of cold cheddar. After a long shift, that’s all I want. No fuss, just something comforting that hits the spot.
What would you say to the 16-year-old you?
Get your head down and graft. This industry will give you everything if you’re willing to put everything into it. Travel, move kitchens, learn from different people and understand early on that it’s hard work but if you love it, it’s worth it.
The pursuit of perfection
Every chef is chasing perfection, whether they admit it or not. You want that full restaurant, that recognition, the sense you’re getting it right. But don’t let that pursuit make you overthink a dish to the point where it’s technically perfect but lacks soul.
Be ready if the mercury rises with these tips and recipes from Graham Aimson, Group Senior Chef for
Hillcroft Nursing Homes
Hot weather has become a more regular occurrence in the UK. Heatwaves pushing temperatures up to or above 30°C are particularly dangerous for older, vulnerable adults. Putting steps in place so they can stay cool and well hydrated is essential to maintaining their health.
For Graham, who runs the kitchens in all six Hillcroft Nursing Homes in North West Lancashire, summer means redesigning his menus to keep them safe.
9,589
UK care homes are in heatwave ‘hot spots’
(Source: Friends of the Earth)
“We have the usual four-week menu cycle in place to meet the constantly changing needs of our 270 residents, as well as keeping it seasonal,” he explains.
“Around Easter we change the menu from casseroles, stews and hot puddings to lighter options. Our kitchens offer restaurant-quality options 24/7, so if a resident wants an ice lolly at 6am, then they can have it. This is important when coping with the heat, particularly in the homes that don’t have air conditioning.”
STOCK YOUR FREEZER
Having an endless supply of ice creams and lollies is essential when the hot weather arrives. Graham says: “We prioritise fruit-based options rather than chocolate ones as they are more attractive for people with lower appetites.
“I’d recommend starting to fill up your freezers as soon as possible. I start stocking up in March or April. You don’t want to wait too long as suppliers will get a sudden hit when the hot weather arrives. Think about it ahead of time, then you’re ready when the sun comes out and you’ll be first in line when stock becomes available.”
THINKLIQUIDS
Dehydration is a big risk for older adults, particularly those with conditions such as Alzheimer's or dementia. For Graham, stocking lots of options is essential to stop them from getting bored. “Of course, cold water is always on tap, but making sure there’s a variety of fruit juices, soft drinks and cordials is also key – such as swapping from orange to tropical!”
To counteract drops in appetite during the hot weather, Graham also offers liquid-based puddings which pack in the calories. He explains: “The fact that our residents can have whatever they want whenever they want protects them from malnutrition. Options such as milkshakes full of ice cream, cream and chocolate help them maintain a healthy weight, even if they don’t feel like eating.”
SIGNS OF DEHYDRATION IN ADULTS INCLUDE:
VEG HYDRATING
FRUIT AND
Using fruit and vegetables as an alternative source of hydration is also in Graham’s mind as he starts to build the summer menu.
“If you think about cucumber and lettuce, they’re mostly water so making these the base for our salads helps us to keep
“We always have fruit on offer around the homes, so residents can take what they like. Plus, they feature a lot in our menus. Banana and chocolate milkshake made from milk, cream, bananas, chocolate sauce and ice cream is always popular, and a great source of potassium. We also blend soft fruit, strawberry ice lollies, water and sugar syrup to create a fresh, hydrating
KEEP THE
SWEETCOLOURFUL, SALADS
“If there’s one dish that’s sure to come back to the kitchen, it’s a basic salad,” says Graham. “Putting just iceberg lettuce and cucumber on a plate isn’t very appetising to look at. Using colour and sweetness is key to getting residents to enjoy salads and take on all the essential nutrients they need.
“Oranges, butternut squash, radishes and grated beetroot are all good for adding in colour, and taste great too. Cinnamon is also a good pairing in salads while melons, such as watermelons and honeydew, add sweetness.”
KITCHEN COOL
Alongside focusing on the health of residents, Graham also puts steps in place to keep his kitchen teams safe in the hot weather. He explains, “They have free access to water, electrolyte drinks, ice creams and ice lollies. We also have urine charts on the walls to help them avoid heatstroke or heat exhaustion.
“It’s not just a safety issue if chefs feel dizzy or faint in the kitchen, but if you’re not hydrated, you can’t think properly. This is why we’ve also tried to make cooler kitchens by replacing the gas hobs with electric induction ovens. This has brought the heat down by between 4°C and 5°C across the board and made ventilation better, leading to a massive improvement in the staff's attitudes.”
Watermelon & Feta Salad
Serves: 6 Skill rating: EASY
Ingredients
• 250g watermelon
• ½ cucumber
• 100g red and yellow baby plum tomatoes
• 25g fresh mint
200g feta cheese
Method
• 2 tbsp pickled red onion
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 200g rocket
• 20g fresh basil
1. Peel the watermelon, remove the seeds and dice it into small bitesize chunks. Slice the cucumber in half lengthways, remove the seeds and thinly slice. Cut the tomatoes into halves or quarters. Thinly chop the fresh mint into little strips. Using your fingers, crumble the feta cheese into small pieces.
2. Place all the above ingredients into a bowl and gently toss all together so they are well mixed, then add the sliced pickled red onions.
3. Mix the balsamic and extra virgin olive oil together with a little salt and cracked black pepper and pour over the salad mix. Using a spoon, gently stir the dressing until everything has a coating over it.
4. Place the rocket leaves in the centre of a plate and then spoon on the salad in the centre so the leaves can still be seen. Tear the basil leaves and sprinkle on top of the salad just before serving.
Summer Fruit Smoothies
Serves: 1 Skill rating: EASY
Ingredients
• 200ml full fat milk
• 200ml natural yogurt
Method
• 600g frozen mixed berries
• 100ml condensed milk
1. Place all the ingredients in a blender and whizz until fully combined. Serve in a tall glass with a fresh berry garnish.
Chocolate & Banana Milkshake
Serves: 1 Skill rating: EASY
Ingredients
• 200ml full fat milk
• 1 banana
• 1 tbsp Nutella
• 2 scoops vanilla ice cream
Method
1. Place all ingredients into a blender and whizz until smooth and creamy. Keeping the glass in the freezer before use will help keep the milkshake colder for longer.
Bar WATCH
3 to try...
Let everyone celebrate with these refreshing non-alcoholic wine options
Eisberg Selection Blanc de Blancs 0.0% For toasts and celebratory brunches, this makes a great alternative to traditional fizz, so every guest can raise a glass.
BE FREE by Eisberg Sparkling White 0.0% Eye-catching and easy to serve with minimal waste, Eisberg White and Rose 0.0% are now served in artistdesigned cans.
Hakuna Banana
Serves: 1 Skill rating: MEDIUM
Ingredients
40ml Old Monk XO coffee rum
10ml creme de banana
10ml Kahlua
• 25ml espresso
• 1 tsp vanilla essence
Method
Put all the ingredients into a cocktail shaker with ice and shake well. Serve in a martini glass.
Eisberg Selection Grenache Rose 0.0% Elegant and crisp, this alcohol-free alternative to Provence Rose is perfect for sipping with friends.
Salty Dog Brands has refreshed its popular range of premium crisps with a bold new pack design and enhanced flavour profiles. The updated range features eight delicious handcooked varieties, all glutenfree and vegetarian. Each case contains 24 x 40g bags with standout shelf appeal.
What’s on your bar?
Reynolds Manager at
“In winter we’re a pub and cocktail bar with a relaxed pace. Summer is full-on, with four bars and a busy garden”
Bestsellers?
Guinness and Cruzcampo lager, but chilled Zinfandel really takes off with our crowd when the sun’s out.
Most versatile soft drink?
Ginger ale is so underrated. It pairs brilliantly with vodka, whisky, rum and gin, and works across a wide range of cocktails and settings.
Best shorts and wines?
Rum is enjoying a really strong surge while Marlborough Sauvignon Blanc remains dominant through the year.
Your desert island drink?
Either Flint Vineyards’ sparkling Charmat rosé or Lacon’s LGR lager. Different styles, but both perfect on a warm summer’s evening.
Best upselling tip
Act like smaller sizes don’t exist and just ask guests if they’d like a large. It’s usually what they want anyway.
Tom
The Commodore, Oulton, boasting sunset views of the Norfolk Broads
A cordial invite
Discover the family-run Cotswolds brand that’s cornered the refined drinks market
The approach to bottlegreen’s factory in the heart of the Cotswolds inspires a symphony of senses.
Creamy white elderflowers dot the hedgerows with an uplifting aroma of citrus, pear and lychee to remind you summer is finally here.
Walk a little further and, camouflaged by nature, you’ll find the factory established by husband and wife team Kit and Shireen Morris almost 40 years ago.
Both were cider and winemakers until a kitchen cordial sideline in their native Gloucestershire rapidly outgrew demand for the English tipples.
The Frogmarsh Mill site near Stroud has an onsite borehole that provides great, natural spring water. This enhances the other ingredients used in bottlegreen’s drinks to create the unique liquid profiles.
Hand-crafted with traditional techniques
After manual picking, the flavour is extracted – again by hand. Then a closely guarded secret process involving steeping and filtration creates the cordial syrup that accounts for a third of the millions of litres of liquid produced each year.
Ten flavour lines including Plump Summer Raspberry and Refreshing Lime and Mint are joined by the sparkling pressé range in five glass and can sizes.
The bottlegreen brand has cemented its position as the best-selling adult cordial brand thanks to its intense flavour and ‘little goes a long way’ selling point, says Brand Manager Sasha McLaughlin.
“Our cordials and pressés are crafted in the Cotswolds with the factory and its grounds playing a key role in creating the premium aesthetic,” she adds.
Where the business can’t source ingredients locally, they ensure only the highest quality elements – including pomegranate, ginger and passion fruit – are responsibly sourced and delivered.
Versatility and broad appeal
The team is keeping alive a long bottlegreen tradition of making elderflower cordial, brought to life in a high quality rebrand that reflects the range’s premium appeal for the modern market,
The first drink produced was a Citrus Cordial made from orange, lemon and lime, but the elderflower line was the brand’s springboard for success. So much so that the head buyer from Waitrose even visited the site himself to see the operation first hand.
Now 37 years on, bottlegreen’s distinctive conical bottles are a hallmark of quality, says Sasha: “The cordials and pressés are very much for people who like that added touch of luxury or who want a treat instead of alcohol.
“Bars and restaurants use our cordials with still and sparkling water or in cocktails, while our pressés are incredibly popular in the On Trade as a mixer.”
The drink’s year-round appeal in trade settings is guaranteed by its range – Lime and Mint with rum in spring, Elderflower for a summery Hugo Spritz or a tot of Winter Spiced Berry cordial in a warming Spiced Berry Highball with bourbon or rum.
The bottlegreen range has also had a starring role in the MasterChef and The Great British Bake Off shows as a quick time-saving ingredient to easily bring dishes or cakes to life.
A drink for grown-ups
“It’s definitely not a squash. It definitely is a premium crafted quality drink that has won awards down the years because it elevates the everyday,” says Sasha.
“Once people try a certain cordial and fall in love with it, they stick with it and try the others. We find that many venues have a lot of the range on the bar because of its versatility, especially in creating cocktails and mocktails.”
The brand’s Summer Raspberry cordial won a prestigious three-star Great Taste award in 2025 that is only given to just 2% of entries. It’s a winner as a spritzer or with white rum, lime juice and soda in a Raspberry Mojito.
Sustainability and taste
Site Manager Dave Smith says the firm’s credentials of using no artificial sweeteners, colourings and only natural sugars make it a compelling healthier choice.
“There are no nasties in our drinks and that has always been the foundation for what we do from the start. As a responsible business we’re now adding layers of sustainability to that.”
Solar panels and an ongoing project to recycle the borehole water are all helping propel the company towards its net zero goal, along with 100% recyclable waste and renewable energy use in the business. All glass used to make the iconic bottle is UK sourced.
This year also marks an expansion into canned formats after bottlegreen’s popular pressés launched in cans in March, while Rocks – the no -nasties squash brand also produced at the bottlegreen mill – introduced a new ready-to - drink canned range in May. Both launches are designed to meet rising demand for casual, on-the - go occasions.
Dave says: “That’s an exciting new direction but the same quality and attention to premium detail still applies, just as it always has for over three decades.”
What Foodservice technology should you invest in?
With Foodservice businesses under pressure, the right technologies can help. Piers Skinner, Managing Director of Telemetry, shares his insight on what’s worth investing in
At their core, Foodservice businesses are all about humans serving humans. The ability to cook a great meal or offer top-notch service will never be replaced by technology. But when it comes to making operations more efficient, these systems can make a huge difference.
As Piers explains: “Hospitality will always depend on people. Technology should support those people by removing avoidable stress and operational blind spots, because what you don’t know can hurt you.
“Venues that use connected data to prevent problems, improve consistency and control energy consumption will place themselves ahead of the problem curve. In a trading environment where every minute of service matters, informed and timely intervention often makes the difference between profit and pressure. Putting the right technologies in place can help with this.”
Live sensors
If an oven, fridge or freezer doesn’t work efficiently, it can cause big problems and lead to higher energy bills. By having access to live data, teams can more easily monitor real-time performance and pre-emptively spot problems. Live sensors can help do this, as well as replace inefficient manual checks and reactive engineer visits.
“When time and resources are already tight, it’s the incremental adjustments that make or break a business,” says Piers. “Live sensors can monitor everything from temperature, to water and air pressure, to power consumption. All of which can paint a clearer picture of how equipment performs under peak trading pressure, helping teams make small changes and improvements.”
This data can help businesses make investment decisions too. Piers explains: “Many of our clients underestimate how costly ageing equipment is until they see power consumption measured over a full trading cycle. Ongoing monitoring systems highlight inefficient assets and use clear evidence to inform upgrades. Essentially, when expenditure decisions need to be taken, data replaces the guesswork.”
Remote equipment monitoring
Remote monitoring platforms that integrate sensors across key equipment, such as a telemetry-based systems, are becoming increasingly valuable. They can collect data and indicate any machine stress early, meaning teams can act fast before failures stop service.
Piers says: “Your staff need to be kept in front of customers, not spending hours dealing with machine failures. This is where linking systems directly with service companies is particularly helpful, as engineers can get data and alerts before attending the site, so the root cause of a fault is known in advance.
“In some cases, this allows issues to be resolved remotely. Or where a visit is required, engineers attend with the correct parts, reducing repeat callouts and shortening downtime; which is all the more important given the current fuel crisis.”
Predictive AI
Predictive models built on historical data is the main way artificial intelligence (AI) will benefit Foodservice businesses. Using this data will automatically replicate human decision-making processes, taking the burden away from managers and supporting them to be proactive rather than reactive. This can be used to update inventories, plan menus or forecast equipment failure.
“For high-volume venues, this will be game-changing,” Piers explains. “Even a short interruption to dispensed beverages, refrigeration or cooking capacity during peak trading can have a measurable financial impact. In a cost environment where every service minute is more expensive than it was a year ago, avoiding preventable disruption is commercially significant.”
DON’T FORGET THIS TECH
Operational automation
Even in the most efficiently-run Foodservice businesses, there are some time-consuming tasks which just have to be done. Technology can help take the workload of regular, straightforward jobs off teams’ shoulders, helping them spend more time working out how the business can work better. This includes:
• Digital kitchen display systems which automatically put orders up in front of chefs, so paper tickets don’t need to be run to and from front of house
• Point-of-sale systems that integrate transaction, inventory and staff data and store it on the cloud, connecting key processes to help improve efficiency.
Staff scheduling tools can predict sales across a week and assign appropriately-sized teams, while taking time off into account.
Digital customer experiences
Customers have higher service demands than ever before. This puts significant pressures on staff. Digital technologies such as apps or self-service kiosks can help take the load off. They can take orders, book deliveries or collections and even upsell offers based on personalised data.
They can also help with marketing and sales. Whether you want to collect reviews on Google, send offers on email or attract new customers on social media, there are tools which can help teams run these processes more efficiently.
WIN A£50GIFTCARD Plusachancetopromoteyourbusiness
#feedyoureyes
Most chefs love to share their culinary triumphs, so why not get your venue known to thousands of Bar & Kitchen readers by letting us know your best starter, main or dessert? The best win a £50 Amazon gift card… and a big shout out in the next issue
Winner Starter Winner Main Winner Dessert
Leeks Vinaigrette, Herb Croutons & Warm Gribiche Dressing
“We put this on our Valentine’s menu – a classic French dish with a little twist, and one of my favourite ways to eat leeks. Feedback was excellent – customers loved the comforting ingredients cooked well”
Rory Lovie
@chefrorylovie
Head Chef, Bridgeview Station, Dundee
Sponsored by:
How to enter
Organic Rattery Saddle of Lamb and Braised Shoulder, Smoked Cabbage Schnitzel, Black Garlic, Foraged Pennywort & King Oyster Mushroom
“The inspiration came from our incredible local produce – the organic Rattery lamb roaming the fields next to the restaurant. The dish was well received by all, a real treat for those visiting the area”
Mark Fice
@m4rkf1ce
Head Chef, Rattery Church House Inn, South Brent
Sponsored by:
To be in with a chance of winning, post a photo of your best dish on X or Instagram, and tag #FeedYourEyes and @barkitchenmag
White Chocolate Mousse with Pistachio Ganache, Hidden Raspberry Compote, Raspberry Sorbet & Pistachio and Chocolate Sauce
“I wanted to create a zingy, fresh and chocolatey dessert that looked beautiful. Customer reaction has been amazing, with lots of regulars saying it’s the best dessert we’ve done so far!”
