Bar & Kitchen Sept/Oct 2022

Bar& Kitchen Sept/Oct 2022

Championing independent business success

Win

£50!

Your best dish could win you a £50 voucher Page 70

Be a master baker: pastry masterclass Great ideas for Halloween, Bonfire Night and Diwali HFSS: How the new laws affect your venue

Footie

heaven

How two sports bars will be welcoming customers during the 2022 FIFA World Cup

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MAKE MAKE CHAT CHAT WORK WORK

MAKE MORE OF YOUR COFFEE BREAK AT WORK

As the nation’s favourite* bringing your good people together is what we do best. business – #MakeChatWork.

Buy today. Download the free Nescafé toolkit toNescafé help Make your everyday better with – scan the QR code for resources and guidance on how you can invest in your people you Make Chat Work. and create meaningful moments today. www.nestleprofessional.co.uk/makechatwork www.nestleprofessional.co.uk/workplace-heroes *

*source: www.entrepreneur.com/article/377145

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GOOD PEOPLE DESERVE GOOD COFFEE GOOD PEOPLE DESERVE GOOD COFFEE 11/08/2022 14:20

Advertising To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia Fulford julia.fulford@madebysonder.com 07824 355 392

Published by Made by Sonder on behalf of Unitas Wholesale Victoria Court, 8 Dormer Place, Leamington Spa, CV32 5AE For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260 524 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag For Made by Sonder Creative–Wayne Hayton Artworker–Paul Hibbard Content Director–Justine Ragany CEO–Simon Chappell Contributors–Katherine Brook, Lisa Jayne Harris, Jim Levack, David Lloyd Editor Mat Leave–Becky Aitken

Welcome.

Autumn will soon be upon us and now is the time to start planning for the last few months of the year. So, with a host of events coming your way that will see your bookings increase and your profits soar, Bar & Kitchen brings you inspirational ideas to make the most of the season’s celebrations – check out our exciting recipes for Diwali, Halloween and Bonfire Night that will put your venue ahead of the rest!

Let’s not forget the big one of this year, the 2022 FIFA World Cup – take a look at the expert advice from two bar owners with a passion for sport and learn how to host successful high-profile events, using their hints and tips.

A year on from Natasha’s Law coming into force and with new HFSS regulations being introduced in October, you will find all you need to know

Further information Bar & Kitchen is published by Made

by Sonder 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.

To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com.

to keep your customers safe and your venue within the regulations.

Here’s to making autumn a great success and we look forward to providing you with more ideas in the run-up to the festive season in our next issue!

Anita

Anita Oakhill, Marketing Controller, Unitas Wholesale

get social @BARKITCHENMAG

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“Don’t leave music to chance or staff choice – have control over the music that you play in your venue.”

Alan Hall, Account Director at CloudCasting Corporation Ltd

“It’s OK for your customers to let off steam in the World Cup when they are cheering on their national football team! Be clear with your boundaries, but don’t kill the atmosphere.”

“Fully optimise your Google My Business profile to boost visibility in local searches and connect with new customers. Make sure your profile is complete, along with photos of your business’s interior, products and staff.”

Adrian Valeriano, SVP and MD, EMEA, Lightspeed Commerce Inc., the one-stop commerce platform for merchants around the world

In good company Our experts share their business, bar and catering advice for the upcoming autumn months

Dan Hone, owner of the Active Arena venue and ex-Lincoln City defender

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“On busy evenings during the World Cup, think about what you can get out quickly, such as food buckets or a condensed menu of sharing boards.”

Jon Hobson, General Manager, Wildcard sports bar, Sheffield

“Inspire warmth and cosy experiences by tapping into plant-based trends, with recipes such as pumpkinspiced dairy-free lattes – while also linking into mindful drinking with fiery mocktails so all customers can enjoy the upcoming sporting events!”

Sharon Moore, Senior Shopper Marketing Manager, Impulse & OOH Channel, Danone

“My perfect autumnal dishes include just-caught Cromer crabs, rich braised pork belly and lamb ballotine, finished with an indulgent cherry cheesecake.”

“Food businesses have an important role to play in supporting people with food allergies.

Make autumn your target for ensuring staff have suitable allergen training.

This will be beneficial for consumers with a food allergy and will also help ensure your staff are confident in dealing with these requests.”

Arvind Thandi, Team Leader Food Hypersensitivity at the FSA

Terry Balme, Executive Chef, Hog Hotel, Lowestoft

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48

£20

24

18

Contents

Recipe

Expertise

Trends 08 Calendar… time to get planning!

11

On the cover

New products… to discover

13 Hungry for… ideas for your venue, including gourmet fast food

14 Thirsty for… all things liquid

Register for Bar & Kitchen today and receive a £20 Amazon gift card on us!

18 3 recipes, 3 ways… choose from good, better or best

24 Two ways to win at the World Cup… we visit Active Arena, Lincoln and Wildcard in Sheffield

37 Events of the season… the best

food and drink recipes for Diwali, Halloween and Bonfire Night

Advice

48 Take a walk on the dark side… time to put rum, whisky and brandy on show at your bar

56 Masterclass… continuing our expert series: this issue we look at pastry

45 22 Entertainment packages… what TV and sound system set-up is right for your business?

45 Allergens… are you following

69 Do you follow? Meet Terry Balme,

the chef who got his job because of his Instagram feed

Scan the QR code to register on our site. Then wait for your £20 voucher to arrive. Simple!

70 Feed your eyes… who are this issue’s winners?

08

Natasha’s Law?

54 Get online… our website is packed full of useful menu tools and tips

61 Diets… time to go kosher?

63 Reducing your carbon footprint… our expert guide

66 HFSS… how the anti-obesity

legislation will affect your venue

Why should you register?

By registering on our site, you’ll get exclusive access to useful tools that will save you time – from a cost-toprofit calculator to a menu planner.

The site has more than 600 delicious food and drink recipes to give you fresh inspiration for your customers.

Hurry, though – only the next 500 sign-ups get a £20 Amazon voucher!

barandkitchenmagazine.com

All information was considered to be correct at time of going to press

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KEY DATES

Get ahead of the game From the World Cup to specialist food and drink weeks, our guide helps you plan for success

10-15oct oct National Curry Week

We hardly need an excuse to have curry, and the nation’s favourite food can be served in many different ways; whatever your venue type, there’s a dish that your customers will love.

Spice up your mains, sandwich or sides because Indian food makes up 66% of all UK meals eaten out and is worth £3.2 billion a year.

fACT Tikka masala is still the UK’s favourite, followed by a creamy korma

24oct Diwali Make your venue glow to celebrate the Festival of Lights. Find out more on p38-39.

start here

10-16oct oct UK Coffee Week Make it a double shot by registering your venue and raising funds for coffeegrowing communities who make our espressos and lattes possible.

Since 2011, UK Coffee Week has raised £800,000 for Project Waterfall, helping 45,000 people get clean drinking water, sanitation and education. Visit ukcoffeeweek.com

90%

of outlets said taking part attracted new customers and prompted conversations about ethics and sustainable practice.

14-20oct national BAKING WEEK

31oct

From croissants to sponge cakes and deep-fill pies, baked goods are always going to be popular.

Put some special recipes on your menu to celebrate the week or try the recipes in our pastry masterclass on p56-60.

Halloween It’s time to dress up: your venue, your menu and even your staff.

Follow the QR code here for six ways to boost your profits this Halloween.

find out more

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01-30NOV

07-11NOV

WORLD VEGAN MONTH Could your customers be tempted to try a vegan dish this November? For inspiration, our website is packed with delicious recipes created just for chefs.

find out more

National School Meals Week You don’t have to be at school to love school dinners. Whatever your venue, why not recreate magical memories of sticky toffee pudding, tuna bake or even Spam fritters for the week?

Run by LACA, The School Food People for 30 years, it’s a great excuse to celebrate the hot, balanced, nutritional classics… and maybe even pink custard.

Visit lacansmw.co.uk

s a m t C h ri s re y ou k i n g be f o

n ow it!)

la n n in g! s o st a rt p , it w o n k ou re be fo re y It’ ll be h ee t im e t o: ive m e n u e y ou r fe st is m N ow’s t h iu m p re ca m pa ig n Pla n a n d a rk et in g kin g s m r u o y o od Be g in ra g e ea rly bo r t h e pe ri m e nt s o vite m e nt e t o e n co u ir u q re ff re cru r st a Pla n y ouin a n y n e ce ss a ry h ou rs g e b r ope n in g u d o n y a e is rt e v nd ad n d fe e l’ De cid e a s ea s o n a l pe riod h e ‘loo k a t n e la h p t d r o ve s an rs d e co rat io n r cu st o m e O rd e r t h et t o creat e fo r y ou Kitchen of Bars&ideas! e u s y ou wa n is t nex tma

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iss theracking Chris Don’t mm ec r o f or

18-26DEC Hanukkah The Jewish celebration is eight days of light, gifts and food, from latkes (potato pancakes) to beef brisket and kugel (egg noodle pudding). For more on kosher food, see p61.

05NOV Bonfire Night If a big firework display is the direction you’re going, having a BBQ or hog roast is a great way to feed lots of mouths. Turn to p42-43 to create the perfect food and drink for the occasion.

21NOV-18DEC 2022 FIFA World Cup

Any World Cup is going to create a buzz but as this is held during the winter months, it’s going to bring its own opportunities and challenges. If you plan on showing the matches, get expert insight from our sports bar owners on p24 and for advice on TV screens and sound systems, turn to p22.

Will you need to adjust staff shift patterns? FIFA has confirmed that the first two rounds of matches will kick off at 10am, 1pm, 4pm and 7pm in the UK and the third stage will be shown at 3pm and 7pm. For dates, see p35.

How could this affect your traditional seasonal planning if you usually host company Christmas parties? Both fans and non-fans will need to be catered for.

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products

What’s new?

Check out the latest news and products in the world of foodservice and on trade INDUSTRY-FIRST ACHIEVEMENT FOR HEALTHY cooking SAUCES Congratulations to the team at Premier Foods Foodservice, which has launched a new range of Sharwood’s and Homepride Sauces backed up with exclusive research on parents’ and children’s attitudes to nutrition.

These are the first sauces to be introduced to the school meals sector that are a source of vitamins C and D, and fibre.

The range includes five favourites: Sharwood’s Korma, Tikka Masala and Sweet & Sour, and Tomato & Basil and Bolognese from Homepride, which also has an exciting new flavour – Tomato & Chargrilled Vegetables. These delicious sauces are ready to use and ideal for gluten-free and vegetarian diets.

premierfoodservice.co.uk

TEQUILA, TEQUILA!!

In 1994, a first-of-its-kind tequila was born at the Casa Herradura distillery. In honour of the man who with pride, determination and courage, has mastered the art of selecting and harvesting the best blue agaves, the tequila was named el Jimador.

The tequila needed to be of top quality and it also needed to be approachable as the jimadores believe good-quality tequila should be accessible to all. el Jimador launched as that tequila, made with 100% blue Weber agave. It revolutionised the category and quickly became one of the top-selling 100% agave tequilas in the world.

eljimador.com/gb

Change your cheese with Violife!

All Violife products are free from everything. No allergens, no dairy, no nuts, no GMO, no preservatives.

Plus, they are enriched with Vitamin B12… and above all they are delicious! From Grated and Slices to Creamy and Cocospread, Violife has a vegan alternative for every dish.

Did you know that Violife products have less than half the climate footprint and occupy less than one third of the land when compared to the same amount of dairy cheese?

So not only do Violife products make your favourite cheesy food taste great, they are also better for the planet.

upfieldprofessional.com

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trends 01

Hungry for...

Meaty burgers, communal eating and iconic dishes are leading the food revolution

posh fast food James Birch, Development Chef at Unilever Food Solutions, explains some of the new food trends he is seeing for pubs and restaurants: “We’re seeing restaurant chefs try out new fast food concepts, both as a creative outlet and because it makes business sense.

This could be as a pop-up at a local food festival or a scaleddown menu at quieter times of the day or week.

“There are two key trends in the fast food area:

Gourmet

“Using more high-end, sophisticated ingredients, such as better-quality or

local meat in burgers, handmade pizza dough with buffalo mozzarella topping or hot dogs with creative topping such as crispy fried ham, roasted peanuts or hoisin sauce with freshly grated ginger.

Fusion

“This is all about unlikely food pairings – Indian breads stuffed with Mediterranean chicken and tzatziki or Mexican tacos filled with Korean ingredients.

“These styles are popular with a foodie crowd who are looking for quick meals that have interesting flavours and goodquality ingredients.”

Meat as a treat Food halls Food halls that showcase multiple food vendors under one roof have popped up in London, Leeds and Doncaster, as well as many towns. “Food halls suit large groups who want different food types or diets,” says James Ashurst, Client Director at CGA. “They’re ideal incubators for hospitality entrepreneurs and new concepts too, with low start-up costs and overheads.” If you want to expand your business why not open a pop-up or ‘best of’ concept in a food hall? Usually, you only need one member of staff and can rent for short periods of time. You’ll access younger demographics and can test out new dishes with instant feedback.

Meat consumption out of home is on the rise, as 29% of consumers only eat meat dishes in restaurants and takeaways — up 11% since January 2020. This suggests that meat is increasingly being seen as a treat when eating out (The Food People, March 2022).

Keep strong meat options on your menu that appeal to consumers’ sense of occasion: try family-style dishes such as a whole roast chicken for the table or T-bone steak to share.

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trends 02

Thirsty for...

Customers are drinking up trends in fizzy water, pink prosecco and decaf tea this summer

Decaf tea “Decaf tea has experienced the highest growth compared to all other types of tea, as consumers are now taking more notice of their caffeine intake,” says Yorkshire Tea Assistant Brand Manager Carly Murphy. “One of the main concerns is taste,” says Murphy, “and whether decaf can match the flavour of their caffeinated brew. Well, with the right blends, it can!”

Research from Dunnhumby Health found that two in five people stop having caffeinated drinks between 3pm and 7pm; take advantage of this change in consumer behaviour and ensure you have good decaffeinated options available, especially for the afternoon and evenings, so customers can manage their caffeine intake.

Hard Seltzers Alcoholic sparkling water is a great alternative to alcoholic drinks when customers are looking for healthier options. These hard seltzers appeal to consumers who want to make healthier life choices, but aren’t willing to give up the ABV just yet.

They are growing in popularity,

especially among younger demographics: recent IWSR data outlined an annual average growth rate of 90% for hard seltzers from 2020 to 2025 (Drinks Retailing News, Feb 2022). They can be served as an alternative to a G&T, and any beer or lighter alcoholic drink on your menu.

90%

recent IWSR data PREDICTED an annual average growth rate of 90% for hard seltzers from 2020 to 2025 Source: Drinks Retailing News, Feb 2022

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Pink fizz Pink prosecco is the new bubbles of choice.

Prosecco DOC rosé sells 15% better compared to the same-brand white prosecco alternative (Drinks Retailing News, March 2022).

Marc Patch, director of GM Drinks, reports that production of rosé prosecco increased 25.4% in volume compared to 2020, despite it being a difficult year, including the impact of Covid-19.

Accolade Wines also reports a 38% awareness and 27% appeal in pink prosecco among customers, which demonstrates it is no longer a niche product.

Include rosé prosecco on your menu, so that customers can trade up to pink fizz when they want to celebrate or try something different.

Wine

food

According to CGA Trends to Watch 2022, 80% of on-trade wine-drinking occasions feature food, so Accolade Wines has prepared this handy guide for a winning formula every time, depending on the results you want to offer your customers

Water of life Forget tap water – sparkling and flavoured waters are making a splash across the industry. Sparkling water sales grew 121% YoY (CGA data, for the year up to March 2022).

“The waters category has seen a variety of innovations in plain and flavoured sparkling, such as Evian sparkling,” says Sharon Moore, Danone Senior Shopper Marketing Manager.

Sixty-nine per cent of 16- to 24-yearolds believe pubs and bars should stock more unique flavours of soft drinks, according to the Mintel Soft Drinks Review, April 2021. This demonstrates a great opportunity for outlets that shouldn’t be missed.

Light food

Hearty food

light-bodied wine (try Jack Rabbit Sauvignon Blanc)

full-bodied wine (try Hardys Shiraz)

REFRESHING

WARMING

Spicy food

Food

rosé (try Jam Shed Rosé)

wine

CALMING

MORE PROFIT

Source: Accolade Wines

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33 ways good, Better, best

recipes

Whatever your budget and venue, here are three versatile dishes that can be adjusted to suit your business and your customers

STARTER + GOOD

Thai Sweet Potato and Red Lentil Soup

Ingredients • • • • • • • •

• • •

1 tbsp vegetable oil 1 red onion, finely chopped 1 red pepper, finely chopped 2 cloves garlic, peeled and finely chopped 90g Thai red curry paste 400g sweet potatoes, peeled and cut into 1cm cubes 115g dried red split lentils 1 vegetable stock cube, dissolved in 500ml boiling water 500ml Alpro Coconut drink 3 tbsp fresh coriander leaves, plus more to garnish 4 tbsp Alpro Plain No Sugars yoghurt alternative

Method 1.

Heat the oil in a large saucepan, add the onion and pepper and cook over a low heat for 10 mins until softened but not coloured.

2. Add the garlic and red Thai paste and cook over a medium heat for 3 mins, stirring well to combine the

ingredients. Add the sweet potato, lentils and stock, cover with a lid and bring to the boil.

3. Reduce the heat, add the Alpro Coconut drink and simmer with the lid on for 20 mins. Add the fresh coriander.

4. Carefully liquidise the soup until smooth.

Reheat and season to taste before serving.

5. Garnish with a swirl of Alpro Plain yoghurt alternative and a few coriander leaves.

pair with This soda water is best served with a twist of citrus, or lemon or lime cordial

Serves 6

++ BETTER

Coco crazy: Add 200ml tinned coconut cream to the coconut drink to make it more creamy.

+++ BEST

Spiced yoghurt: Toast 1 tsp coriander seeds in a dry pan, crush with a pestle and stir through the yoghurt.

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Serves 10

pair with A fresh, voluptuous pinot noir with rich notes of cherry, blackberries and plum

MAIN + GOOD

Juniper and Cranberry Glazed Duck Breast

Ingredients

• 10 duck breasts • 30g Schwartz Juniper Berries, slightly crushed • 100g Schwartz Cranberry Sauce • 50g honey • 25g orange zest • Sea salt to taste • Cracked black pepper to taste

Method 1.

Score the duck breast skin with a criss-cross pattern, without cutting the flesh.

Season well, then set aside to come to room temperature.

2. Put the duck skin-side down in a cold frying pan and slowly heat the pan. This melts the fat and crisps up the skin without burning.

Fry for 15-20 mins until cooked through.

3. Meanwhile, heat through the Schwartz Juniper Berries and Cranberry Sauce, honey, orange zest and seasoning.

4. Once the duck is cooked, place on a plate and drizzle over the sauce.

Serve with crushed new potatoes and green beans or wilted spinach.

++ BETTER

On the side: Serve with an impressive side of Pommes Anna.

Toss thin slices of Desiree or King Edward potatoes with duck fat reserved from cooking, layer up in a hot skillet, and roast for 1 hr until golden.

+++ BEST

Sunday lunch special: Roast a whole duck and baste with the cranberry and juniper dressing halfway through cooking. The honey gives a crisp skin, and the bird can be jointed or served whole.

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Serving Suggestion

Serves 15

pair with

+ GOOD

Baked Chocolate Cheesecake

Ingredients

• 1 tbsp golden syrup • 55g spread • 175g digestive biscuits, finely crushed • 2 tbsp cocoa powder • 500g light cream cheese • 397g Carnation® Sweetened Condensed Milk • 300g dark chocolate, melted • 3 eggs, beaten • 2 tsp vanilla extract

Method 1.

Preheat the oven to 180C. Double-wrap the outside of a 20cm (8in) spring-form cake tin with cling film.

2. Heat the golden syrup and spread in a saucepan until melted. Stir in the crushed biscuits and cocoa until

combined. Tip into the prepared tin and spread out evenly with the back of a spoon, pressing down well.

Chill for 10 mins.

3. Beat the cream cheese until soft. Gradually whisk in the condensed milk, melted dark chocolate, eggs and vanilla extract until smooth. Pour over the set biscuit base. Sit the cheesecake in a roasting tin.

4. Pour boiling water into the tin until it comes halfway up the side of the cake tin. Bake in the centre of the oven for 1 hr. Turn the oven off, without opening the door, and leave for 1 hr to set.

5. Cool and chill for 4 hrs or overnight. Remove from the tin and cut into 15 slices.

++ BETTER

+++ BEST

White tastes right: Use 300g white chocolate instead of dark in the filling for a striking dessert. Top with red fruits or seasonal berries for a real colour contrast.

Chuck in the choc: Crush Oreos instead of digestives for a more chocolatey base, and drizzle the top with melted dark and white chocolate. Add 1 tsp espresso powder to the melted chocolate filling to bring out the darker flavours.

® Reg. Trademark of Société des Produits Nestlé S.A.

dessert

A long and soothing taste with notes of rich toffee and caramel touched with cinnamon

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Let me entertain you With events such as The 2022 FIFA World Cup, knowing what entertainment package to have in place can be as nervewracking as A penaltY SHOOTOUT! We spoke to Alan Hall, Account DIRECTOr at CloudCasting Corporation Ltd, which provideS audio, visual and scent services What types of entertainment package are available?

Whether you are questioning your current package or it’s your first time getting into entertainment, you need to think about your premises and have a clear understanding of the role TV screens will play in your business.

For example, subtle background music, weekly DJs or sport? Whatever you choose should match the atmosphere and theme of your venue and your customer demographic so they will have a good experience. Once you know this, your provider will be able to help.

How can a venue get prepared for a big event?

If you’ve already got a sound system in

place then make sure it’s all working correctly, such as the speakers and amplifier. It can take four to six weeks for speakers to be installed so build this into your planning.

How do you choose the correct screen for your venue?

A screen should be relevant for the size of your venue and the amount of people watching it. TV screens only go up to 86 or 96 inches, whereas a projector screen (fixed with a ceiling bracket) comes in a range of sizes to suit bigger rooms with larger crowds.

New technology that might be of interest to the hospitality sector are digital chalkboards. These are matt

screens, with no glare, that convert all text and imagery to a chalkboard typeface and design style (see below right). This allows venues to display food, drink and menu options in an easily updateable digital format but maintain a chalkboard design.

Is there a right place in the room to fit the screen?

Give a thought to where the screen is going to be positioned – avoid trading areas or where there is high footfall.

Also, think about ambient lighting. If there is a window close to the screen the sunlight will wash it out. Speak to your provider and they will conduct a site survey and advise you on the best area to position your screen.

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How can businesses utilise their equipment all year round?

Investing in a screen costs money so make sure you get the most out of them by using them as a marketing tool for products and events. Screens are easy to relocate around your premises and are a great visual aid to raise awareness of your promotions – happy hour, 2 for 1 or your next quiz night, for example.

Also use them to display your main or special menus instead of using a board or physical menus.

How can a business get the best deal from their service provider?

Challenge your provider and ask what else they can do to support you. To attract more customers, you’ll need ideas and different playlists. For example, you may want to host a senior citizens lunch every Tuesday or a student night on Thursday, and therefore you need a change in music to reflect the clientele.

See what your provider comes back with and, if you’re not happy, shop around. We are offering our customers a playlist for the World Cup that includes different football-based songs, so the minute the final whistle is blown the music plays and this encourages the euphoric atmosphere to continue, and customers stay put, instead of leaving because the game is over.

“It’s no good having a top of the range sound system and playing the wrong music or playing the right music through crackling speakers. The two go hand in hand”

Why would you buy scent for your venue?

Becoming more popular in the industry, creating a specific scent for your business is a way to reinforce your brand and give your customers a sensory experience. For example, a Mexican-themed restaurant may choose a chilli essence and a coffee shop could choose to pipe a pastry scent. The diffuser goes into a specific area in your business or into the air con and can last for 12 hours a day, seven days a week.

75% of emotions are triggered by smell, which is linked to pleasure, wellbeing and memory Source: CloudCasting

Alan Hall, CloudCasting Corporation Ltd

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How to win the 2022 FIFA

World Cup We meet two bars with a passion for sport, but an even bigger passion for making sure everyone has a great night out – win, lose or draw!

ACTIVE ARENA, LINCOLN p30 24

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“It’s about THE WILDCARD, SHEFFIELD keeping your standards up”

C

ool bars and independent coffee shops line Sheffield’s bustling Ecclesall Road, but few are as eye-catching as the huge, split-level Wildcard Bar and Grill. Describing itself as a ‘luxury sports bar’, the venue prides itself on offering premium service, Instagramready food and relaxed drinking. Sport, as General Manager Jon Hobson says, plays its part, but it’s not the main attraction.

“Anyone can show sports on telly,” Jon says.

“You have to keep your eyes on what it is you do differently to stand out.”

All day and all night

Huge video screens tower above a buzzy island bar while the mezzanine floor with cosy blue-leather booths offers more intimate dining options. Memorabilia fills glass-fronted display cabinets, and leather seating, gleaming brass and rose gold-edged tables give the space a clubby, upmarket feel. It’s a recipe that attracts parents and toddlers by day as much as it does friends out for an evening’s fun. And it’s a recipe they’re in no hurry to change, with the upcoming World Cup being a bonus, as Jon explains…

Don’t change a winning team Being an independent is about being yourself. You’re not a chain, so be true to your beliefs. When big occasions happen, it’s tempting to chop and change and go all out to win a new crowd. But keep focused on being authentic and build your audience naturally. Just think: ‘Who are we trying to attract?’ and focus on that.

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For us, it’s all about the experience We don’t pack the venue out. Even when the Euros or UEFA were on, we wanted people to come in and really enjoy their experience. Think about how more people can alter your atmosphere. If people are eating at tables, do you want a crowd standing around close to them, just drinking?

If you’re having a party, do it with style It’s tempting to lower standards when you’re at your busiest. But that’s really when you should up your game. Because if you’re welcoming new customers, that’s the time to get your name out and show how important quality is to you.

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Food is always why people will come back Yes, during a big match, people will gravitate more towards hand-held food. Burgers, wings and American-inspired comfort food is great. But elevate it. It’s easy to do it wrong. But it’s just as easy to do it right: make your burgers to your own recipe and shout about them.

A good welcome goes a long way On busy nights you’ll need to keep an eye on the door. But think ‘meeters and greeters’ rather than heavy-handed bouncers. Reputation is everything.

Give people a warm welcome and it really sets the tone for the evening.

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ACTIVE ARENA, LINCOLN

“It’s about building a community”

A

way from Lincoln’s city centre, the huge Active Arena venue offers an experience that’s part social hub, part busy sports bar and completely communityminded. It’s, above all, a space designed to bring people together: mothers and toddlers, dads and lads, yoga buddies and party goers alike.

“Not many places offer the space we do, with big screens, a beer garden and sports under one roof,” says owner Dan Hone, an ex-Lincoln City defender.

Football pitches upstairs

The sprawling split-level space is a feat of engineering as much as it is a beacon of inclusivity. With its first-floor football pitches suspended above play zones for kids and a sports bar for grown-ups, it’s unlike anything you’ve seen before. And it’s a formula Dan’s evidently proud of, and one he’s hoping will be enjoyed by a new audience when the World Cup comes to town – well, to the big screens!

Being different is your calling card.

Make the most of it Because we’re a little out of the way, we had to work harder to build an audience.

So that made us really think about what we can offer that the city centre pubs can’t. It’s a good lesson for anyone to ask: ‘What is it that makes you special?’ If it’s not the beer, is it the banter?

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Don’t hide away.

Be the face of your business The one thing I always do is make sure I get to know my customers. As people, we’re sociable animals. We like to build relationships. It’s not just about the beer and food. It’s about feeling that you belong somewhere. That’s even more important if a special event is bringing in a fresh crowd.

The cost of living matters.

People are feeling it We have a £50 offer for two buckets of beers and food. It’s a great way to get people set up for the night and in the party mood. With Christmas just around the corner, making it affordable for people to come out for five, six or seven nights over the tournament is really important.

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Make it easy for chefs. Plan ahead When the World Cup’s on it can be ‘all or nothing’ depending on the schedule, and it’s hard to staff up.

So if you’ve a party booked in don’t cut the menu down, just send it on ahead and get people to choose their meals before they come. Less prep time, less waste, more happy customers sampling what you do best.

Make it easy for your staff.

Try tabs If you know and trust your customers, think about having a member of staff doing table service all night, with a tab settled at the end. Then you can have your bar staff focused on making great cocktails instead of dealing with a scrum at the bar, which will only frustrate the people waiting.

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ARE YOU READY?

world cup Don’t miss a single match 2022 fixtures with our at-a-glance guide

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celebrate your way

Diwali

p38

Halloween

p40

Bonfire Night

p42

With the start of autumn come three exciting occasions that as a population we love celebrating together. All of these give you lots of opportunities to create inspirational menus and events with plenty of colourful decorations

H

ow do you create an environment where your customers can enjoy Halloween, Bonfire Night and Diwali?

Creating great food is central to special occasions with a well-thought out menu keeping your customers coming back for more. So whether you are a school, bar, restaurant, café or care home, there are inspiring tips here that can easily be adapted for your venue.

Once you’ve decided how you are going to celebrate a particular event, the most important thing to do is shout about it! Use your website and social media to communicate your offer to your followers, as well as at your venue. Use blackboards inside and outside your venue to engage loyal customers and passing footfall.

Safety first

With large groups of people you are always going to get those who might be wary of the possible health risks. Here’s how to make everyone feel comfortable: • Provide hand sanitiser on the way in, at the bar and on tables to demonstrate to customers that their safety is still top of your mind.

• Encourage your staff to wear masks and display signs indicating that you respect and appreciate customers who do the same too.

• Ensure your team wash their hands regularly and tables are properly cleaned between sittings.

• Try to give as much space between tables as possible, and offer table service for drinks as well as food if you can.

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Serves 4

Diwali

Who? Schools, care homes and cafés When? 24 October

D

iwali is one of the major religious festivals in Hinduism, Jainism and Sikhism, and is known as the Festival of Lights. While the main day celebrated is 24 October in most cultures, the festival actually runs for five days, from 23 to 27 October. During Diwali, people come together to pray and share stories, but it’s also an opportunity for everyone to enjoy a big feast.

To host your own Diwali event, create a set menu with a variety of curries and lots of sides, such as samosas, bhajis, aloo tikki and chana bhatura (spiced chickpeas and puffed bread). Decorate your venue with fairy lights, candles or lamps.

Consider using golden serving plates and decorations to add an authentic feel.

Evening Chill Iced Tea Transform your everyday brew into a fragrant iced tea you can serve your guests on this perfect occasion.

Ingredients • • • • • • •

Yorkshire Tea Decaf tea bags Vanilla pod Ice Lemonade Lemongrass stick Lemon slice to serve Whole nutmeg

Method 1.

2.

3.

4.

5.

6.

Brew the Yorkshire Tea Decaf tea bags in a teapot to your desired strength. Allow to cool to room temperature.

Slice the vanilla pod and add to the teapot.

Chill the teapot in the fridge for at least 30 mins.

Add the ice to a jug, then half fill with lemonade and add the lemongrass stick.

Top up the rest of the jug with the chilled tea.

Serve in a tall glass with ice and a slice of lemon.

Finish with some grated nutmeg.

Kerala Chicken Curry An aromatic curry from the south coast of India. Serve with rice and all the sides.

Ingredients • • • • • • • • • • • • •

400g onions, prepared and diced 25ml sunflower oil 5g green cardamom 2g curry leaves 5g mustard seeds 10g cinnamon sticks 500ml Knorr Professional Patak’s Balti Concentrated Sauce 250ml light coconut milk 250ml water 1.2kg skinless chicken breasts, diced 800g basmati rice 10g coriander, washed and chopped 150g tomatoes, diced

Method

Serves 10

For the sauce 1. Peel and dice the onions.

2. Heat the oil then add in the spices and toast for 1 min, add the onions then fry until lightly golden.

3. Add the Knorr Professional Patak’s Balti Sauce, coconut milk and water, and bring to the boil for 5 mins, then remove from the heat and allow to cool until needed.

For service 4. Grill the chicken for 10 mins, then add to sauce and simmer until cooked through.

5. Cook the rice in 1.5l water for 10 mins, then remove from heat. Cover with cling film, and put a lid on top to steam-finish the cooking (or use a steamer). Garnish the curry with chopped coriander and diced tomatoes. Serve rice separately.

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Serves 4

Spinach, Squash and Lentil Dahl with Raita Full of flavour and vegan too, with a refreshing minty yoghurt.

Ingredients • • • • • • • • • • • • • •

1 tbsp oil 1 white onion, finely chopped 1 garlic clove, crushed Thumb-sized piece ginger, peeled and finely chopped 1 red chilli, finely chopped 1 tsp ground turmeric 1 tsp ground cumin 1 tsp coriander 400g butternut squash, peeled, deseeded and cut into even 1cm cubes 250g red split lentils 300ml reduced-salt vegetable stock 300ml Alpro No Sugars Almond drink 80g spinach Fresh coriander to garnish

For the raita: • Handful fresh mint, finely chopped • ½ cucumber, seeds removed and diced • 1 green chilli, finely chopped • 200g Alpro Plain No Sugars yoghurt alternative • Black pepper to season

Method 1.

2.

3.

4.

5.

6.

7.

Heat 1 tbsp oil in a large pan with a tight-fitting lid, add the chopped onion and cook over a low heat until softened.

Add the crushed garlic clove, ginger, chopped red chilli and cook for 1 min, then add the turmeric, cumin and coriander, and cook out the spices gently.

Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.

Stir in the red split lentils, vegetable stock and Almond drink, bring to the boil then reduce the heat, cover and cook for 30 mins until the lentils are tender.

Meanwhile, mix together all the ingredients for the raita, then cover with cling film and chill in the fridge until ready to serve To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach.

Cook for another 2-3 mins, then serve with chopped coriander leaves, a lovely dollop of raita and naan breads or chapati.

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Sanpellegrino Wood Collins The traditional Tom Collins redefined with a distinctive wood aroma.

Ingredients

• 30ml Sanpellegrino Tonica Oakwood • 50ml aged gin • 20ml simple syrup • 30ml fresh lemon juice • 2 dashes Angostura bitters • 1 lemon wedge • 1 sprig of mint Drip the Angostura bitters on just before you serve for a spooky blood-like effect.

Halloween Who? Pubs, cafés and Restaurants When? 31 October

H

alloween is a great way to boost your profits. From spooky-looking cocktails to horror-themed fancy dress and pumpkin carving, there is a lot you can do to make Halloween fun.

Of course, this year Halloween is on a Monday, which isn’t the best day for hospitality, but you could always host something on the weekend too. And don’t forget to put up lots of decorations such as cobwebs and pumpkins, with bowls of dry ice for a creepy atmosphere.

Get creative with your drinks, using ingredients such as grenadine or food colouring to look like fake blood, and create some theatre by serving them in mini cauldrons (which can be put away and brought out again next year).

Walking Dead Sunrise A fun take on the tequila classic, the Walking Dead Sunrise uses mangoflavoured rum for a fruity fusion. For a really spooky edge, get creative with the garnish and use a syringe filled with Campari.

Ingredients

• 50ml Dead Man’s Fingers Mango Rum • 20ml lemon juice • 20ml orange juice • 30ml mango juice Garnish with eyeball candy and squeeze a Campari-filled syringe into the drink for a bloody effect.

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Halloween Spider Pizza Ingredients • • • • •

300g Hovis Best of Both Mix 200ml warm water 350g pizza sauce 300g grated cheese 100g olives

Method

Serves 10

Banana Ghost Pots

Serves 10

1. Pre-heat the oven to 200C. 2. Place the Hovis Best of Both Mix in a bowl fitted with the dough hook and slowly blend in the water, mixing for 1 min at slow speed. Then continue to mix for 6 mins at medium speed.

3. Roll the dough out into a rectangle to fit a 25cm x 35cm (10in x 14in) tin. Prick the base with a fork, then leave to prove in a warm place for 10 mins.

4. Spread the pizza sauce over the base, then sprinkle over the cheese.

5. To make the spiders, cut the olives in half. Use one half for the body, then cut the other half in two for the head. Once you have made the heads and bodies, thinly slice the remaining olives to make 8 legs per body, and assemble on top of the cheese.

6. Bake for 20-25 mins or until golden.

GREAT FOR KIDS

A spooky low-sugar dessert for any Halloween menu, with delicious Angel Delight Mousse.

Ingredients • • • •

300ml cold water 140g Angel Delight Mousse Mix 2 large bananas 5g raisins

Method

1. Pour the cold water into a large bowl.

2. Add the Angel Delight Mousse Mix and whisk for 30 secs on slow.

3. Scrape down, then increase speed to high and whisk for 5 mins.

4. Pipe into 10 serving dishes and refrigerate for 1 hr before serving.

5. Cut the bananas into 10 x 2.5cm pieces (any extra banana can be diced and sprinkled on the top of each pot), place each piece of banana in a pot, and place two raisins into each piece for the ‘ghost’ eyes. Serve.

TOP TIP If you are not serving straightaway, dip the banana pieces in lemon juice to stop them going brown barandkitchenmagazine.com 41

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Bonfire Night Who? Pubs and cafés When? 5 November

R

emember, remember the fifth of November. This year, Bonfire Night falls on a Saturday, which is brilliant as there’s lots you can do. If you can put on a firework display, go for it – just make sure you adhere to the proper health and safety protocols. Otherwise, creating a themed cocktail menu and offering nostalgic treats such as toffee apples is enough to bring on the excitement.

Fireworks call for a BBQ or hog roast and if it’s a more modest affair, some decorations, music and maybe glow sticks and sparklers for the kids is more than enough. Remember, Bonfire Night is usually quite a family affair, so cater for everyone.

Serves 8

Cadbury Chocolate Fudge Cake Everyone loves a slice of chocolate cake and once you have the base right, you can get creative with the toppings. Use the chocolate fudge pieces as bonfire logs and create flames out of icing.

Method

Ingredients

2.

• 100g soft margarine • 100g light soft brown sugar • 2 medium eggs • 100g self-raising flour • 1 tsp baking powder • 3 tbsp Cadbury Bournville Cocoa Powder • 50g butter • 75g Cadbury Bournville Dark Chocolate • 2 tbsp semi-skimmed milk • 225g icing sugar • 4 bars Cadbury Fudge

1.

Serves 10

3.

4.

5.

6.

Place margarine, sugar and eggs into a bowl with the sieved flour, baking powder and cocoa, then add 2 tbsp of hot water and beat well together with an electric hand mixer for 1-2 mins.

Divide evenly between the sandwich tins and bake in the oven for 25-30 mins until well risen and springy to the touch.

Remove from the tins and cool on a wire rack for around 30 mins.

Melt the butter and chocolate with the milk in a bowl over a pan of simmering water.

Sieve the icing sugar and cocoa into a bowl and, using a wooden spoon, beat in the chocolate mixture along with 1 tbsp hot water. The mixture should be thick enough to spread onto the cake – if not, leave to cool a little.

Sandwich the sponges together with a quarter of the icing. Use the remaining icing to cover the sides and top of the cake.

Decorate with the pieces of Cadbury Fudge and yellow and orange icing for a fiery topping.

pair with A cabernet sauvignon that’s firm and full, with flavours of redcurrants, dark cherries and chocolate

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Cinnamon Toffee Apples Toffee apples are a hit with adults and children alike – nostalgic, sweet and delicious.

Ingredients • • • • • •

8 Granny Smith apples 400g golden caster sugar 100ml water 4 tbsp golden syrup 1 tsp Schwartz Cinnamon Ground 1 tsp white wine vinegar

Method 1.

pair with

Place the apples in a large bowl, then cover with boiling water – this will remove the waxy coating to help the caramel to stick.

2. Dry thoroughly and twist off any stalks, then push a wooden skewer or

Serve this cordial hot and infused with aromatic spices for an indulgent treat

lolly stick into the stalk end of each apple.

3. Have ready a sheet of baking parchment on a wire rack.

4. Tip the sugar into a pan along with the water, and set over a medium heat. Cook for 5 mins until the sugar dissolves. Then stir in the golden syrup, cinnamon and vinegar – set a sugar thermometer into the pan and heat to 140C. 5. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick.

6. Leave to cool before eating. Toffee apples can be made up to 2 days in advance and stored in a dry place.

Jack Fire & Ginger Turn up the heat with this fiery tipple that will warm you from the inside out.

Ingredients

• 50ml Jack Daniel’s Tennessee Fire • 200ml ginger beer Build in a highball over cubes of ice and garnish with an orange wedge.

Bonfire Night Irish Coffee Ingredients • Taylors of Harrogate Hot Lava Java or Rich Italian Ground Roast Coffee • 25ml Irish whiskey • 25ml spiced rum • 40ml dark brown sugar syrup (made with equal parts dark brown sugar and boiling water) • 40ml double cream

still has a pouring consistency.

5. Pour the cream so that it floats on top of the drink.

6. Sprinkle a little cinnamon or grate some chocolate on the top for an extra-special touch. Enjoy!

Method 1.

Brew the coffee with your preferred method, ensuring you have used water just off the boil. Stir and leave for 4-5 mins. Pour into a warm jug.

2. Add the whiskey, spiced rum and sugar syrup into the brewed coffee, stirring it in.

3. Decant into two Irish coffee glasses.

4. Gently whip the cream, making sure it

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CUSTOMER CARE

Keeping your customers safe Twelve months after ‘Natasha’s Law’ came into force to protect allergy sufferers, are you STILL keepING your customers safe?

“Around two million people in the UK live with a food allergy and the implementation of this law has helped create more consistency, ensuring that anyone with an allergy, intolerance or coeliac disease can make safer choices about the food they eat – particularly when purchasing ‘grab and go’ foods” Arvind Thandi, Team Leader Food Hypersensitivity at the Food Standards Agency (FSA)

Know the legislation – it’s important!

In October 2021, legislation requiring the labelling of pre-packed for direct sale (PPDS) foods came into effect. This legislation, also known as ‘Natasha’s Law’, followed the death of Natasha Ednan-Laperouse, who died after eating a pre-packaged baguette, which at the time did not require ingredients labelling. Now, businesses are required to label PPDS foods with the food name and a full list of ingredients, with any of the 14 allergens required to be declared by law, clearly highlighted (see over).

Take these steps to protect your customers and stay legal • •

• • • • •

When taking orders, ask customers whether they have allergies or intolerances.

Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. This is a legal requirement if the written information isn’t immediately visible to the customer.

Provide instructions in the kitchen area to explain how to prevent cross-contamination.

Use an allergy matrix to plan menus.

Undertake allergen training annually.

Make staff aware of what to do if a customer has an allergic reaction.

Print off and display the allergy and intolerance sign for customers to see before ordering, using this QR code.

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What are PPDS foods?

These are foods packaged on the same site at which they are sold, by the same business, before being offered for sale, where the food cannot be altered without opening the packaging, such as pre-wrapped sandwiches and fast food that is already in packaging before a customer places their order: • Sandwiches and bakery products packed on site before a consumer selects or orders them • Products pre-packaged on site ready for sale, such as pizza, salads and pasta pots • Foods packaged and sold by the same operator at a market stall or mobile site • PPDS food provided in schools, care homes or hospitals requires labelling

What else is being done?

The Food Standards Agency (FSA) has launched the Speak Up For Allergies

campaign to encourage customers to make their food allergy known to food business staff. Research shows that children and young people are at a higher risk of experiencing food allergy reactions and are less likely to tell a café or restaurant about their allergy, particularly if they have eaten there before.

The FSA advises young people to speak up when they visit and order, to make sure their food allergy is fully understood by the person taking the order in the outlet. Let your team know so they can expect these questions from customers.

in writing (website, catalogue or menu) or orally (face-to-face or phone). Takeaway meals should be labelled clearly so customers know which dishes are suitable for those with an allergy.

Food that isn’t PPDS

What about takeaways?

Takeaway and food deliveries sold online, by phone or in person are classed as ‘distance selling’. Natasha’s Law doesn’t apply to them, but allergen information must be made available before the purchase is concluded and at the moment of delivery –

Know your allergens

• Food not in packaging or packaged after being ordered by the consumer. It doesn’t require a label with name, ingredients and allergens emphasised, BUT allergen information must be provided through other means, including orally.

• Food packed by one business and supplied to another business.

This is pre-packed food and must already have full labelling, including the name of the food and a full ingredients list, with allergenic ingredients printed in bold.

peanuts sesame

Celery

fish

soya

cereals

lupin

sulphur dioxide

containing gluten, such as barley and oats

crustaceans such as prawns, crabs and lobsters

eggs

milk molluscs such as mussels and oysters

mustard

sometimes known as sulphites

tree nuts

such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts. This also applies to additives, processing aids and any other substances which are present in the final product

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Welcome

to the

dark side It’s ‘whisky a go go’ and ‘a rum do’ as dark spirits surge in popularity

T

he dark spirits category has been steadily evolving over the past couple of years, with innovative new flavours and styles shaking up the traditional spirits we’re used to.

The rum market in particular has grown in on-trade since 2019, and the UK is now the third largest rum market in the world (UK Rum Category Report 2022 – Campari Group UK). Much of this growth has come from brands creating interesting flavour combinations, such as Halewood’s Dead Man’s Fingers rum in exotic flavours like passion fruit, banana, cherry and mango.

Whisky too is following suit. The traditional image of a gentleman sitting in his leather armchair – cigar in one hand,

£1.5bn

whisky is now the fastest-growing spirit category, and the whole whisky market is worth £1.5bn Source: a recent Kantor report

neat whisky in the other – is beginning to fade, and a new age of whisky has arrived.

The rulebook has been rewritten and it’s certainly paying off, as whisky is now the fastest-growing spirit category. The whole whisky market is worth £1.5 billion, says a recent Kantor report.

While the markets for rum and brandy aren’t quite as big as whisky, they are both still in growth, and in the last year have expanded at a faster rate than the gin market, according to a recent report from Campari.

Just look at Jack Daniel’s, now available in a variety of expressions, including Jack Daniel’s Tennessee Apple, appealing to those who prefer something a little sweeter.

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BOURBON Jack Berry Lemonade Ingredients

• 25ml Jack Daniel’s Tennessee Whiskey • 15ml Chambord • Squeeze of 2 lemon wedges • 125ml lemonade Serve in a highball glass with cubed ice and a wedge of lemon.

RUM

Reasons behind the change Driving this increased demand is a variety of factors, from innovation to premiumisation – but most importantly, versatility.

James Stocker, Marketing Director, Halewood Artisanal Spirits, says: “We’re seeing consumers looking to break out of the traditional ‘neat’ serves and explore the versatility of the liquid. This in part will be led by the growth in cocktail culture and consumer experimentation, as well as many more brands highlighting the wealth of ways in which the spirit can be served.”

use dark spirits in cocktails

With more nights in, many consumers have become their own mixologists, and 29% of people say they make cocktails more frequently than they did three years ago, according to the Mintel UK Dark Spirits & Liqueurs Market Report 2022.

Moreover, when it comes to mixing, 53% of adults are drawn to dark spirits. So, it’s no longer enough for out of home venues to just offer whisky made for sipping and a rum and Coke – you need to be creative in the serves you offer and the products you stock.

Spiced Mule Punch Ingredients • • • •

50ml Dead Man’s Fingers Spiced Rum Ginger beer Lime juice Honey

Build and stir over ice, garnish with mint and edge of lime.

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Train your team Some dark spirits are made to be mixed, especially the new styles we’ve seen in the past couple of years.. However, if you start pouring a 60-year-old single malt into a shaker in front of a traditional whisky drinker, it may not go down so well.

Educating bar staff on the different dark spirits is key to customer experience. Not only will it ensure your mixologists make brilliant cocktails, but it will also allow them to talk to customers about the drink they’re choosing, as well as recommend one specifically for their taste.

IRISH WHISKEY

Glass wear When it comes to dark spirits, most cocktails are served in a highball or tumbler, over cubed ice. However, some may require a martini glass and no ice – or add some fun with a tiki glass, traditionally used for rum cocktails.

Old Fashioned Twist Ingredients

• 50ml Sheep Dog Peanut Butter Whiskey • 10ml honey syrup • 4 dashes chocolate bitters

Gelston’s Irish Coffee Ingredients

• 40ml Samuel Gelston’s Irish Whiskey • 10ml sugar syrup • 2 dashes orange bitters

• 100ml strong coffee • Double/whipping cream • Grated nutmeg

american WHISKEY

Stir all ingredients in a rocks glass, slowly adding ice to dilute the drink while stirring. Serve with a Snickers.

Add the ingredients into an Irish coffee glass, top with the double cream and garnish with grated nutmeg.

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Add a flourish, add a garnish How you present a cocktail matters. Consumers are much more likely to take a picture and share it on social media if it looks pretty, increasing your outlet’s exposure.

But a garnish isn’t just there to be pretty. The peel of an orange or fresh sprig of mint enhances the overall flavour: first we see, then we smell, then we taste.

RUM LIQUEUR

Make it premium Consumers are always looking for something special. However, they are starting to feel the pinch as the cost of living continues to increase (CGA Mixed Drink Report). For many, the tightening of pockets can mean going out less but when they do, customers still want a premium, memorable experience, as noted by both the 2022 Campari Group UK Report and Trends 22 from Brown Forman.

create some theatre

To cater for all audiences, venues should stock a variety of dark spirits, applying good, better, best principles that give consumers choice.

And when it comes to making cocktails, create theatre and engagement by doing it in front of the customer and engage them by explaining the ingredients and the spirit you’re using. This will add to the whole experience, making it more of an occasion – and one worth treating themselves to.

It’s an incredibly exciting time for the dark spirits category. With this new wave of styles, there is an opportunity to bring excitement to the cocktail scene, to educate consumers and challenge them to try something new.

Raspberry Death Wish Ingredients

• 50ml Dead Man’s Fingers Raspberry Rum Cream Liqueur • 25ml raspberry syrup • 1 scoop raspberry ice cream • Garnish: white chocolate; freeze dried raspberries or sprinkles Rim a margarita glass with melted white chocolate and dip in freeze-dried raspberries or sprinkles. Add all ingredients to a shaker and shake well. Pour into glass.

Tennessee Apple Fizz Ingredients • • • • •

50ml Jack Daniel’s Tennessee Apple 25ml lemon 10ml sugar 1 egg white (optional) 75ml soda water

BOURBON

Add the ingredients (bar the soda water) to a shaker. Shake and strain then pour into a highball glass over cubed ice. Top with soda, an apple fan and a sprig of mint.

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6 WAYS we help your

business thrive There’s all of Bar & Kitchen online plus a wealth of tools and extras. Are YOU missing out?

B

ar & Kitchen magazine doesn’t just exist in print. There’s a whole website behind it too! It’s a essential encyclopedia of everything the modern bar owner, restaurateur, chef and caterer needs at their fingertips.

Updated regularly, it matches the seasons so is relevant, useful and ready to provide inspiration whenever you need it.

1

700+ recipes Delicious on tap From chilli con carne to ice cream via salads, satay and strawberry cheesecake, it’s all here. You can filter by dish and drink types (eg dessert, starters, cocktails or main courses); by cuisine (eg Chinese, Irish, Spanish and Brazilian); and by diet (dairy-free, vegan, dysphagia etc).

Scan here to sign up now Sign up to get a £20 Amazon voucher. Limited time offer. Do it today!

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2

3

4

depot locator

Advice

expertise

More than 100 members Not sure if there’s a Unitas Wholesaler near you? Put your postcode into our search and we’ll find the closest one to you.

Making business sense Want to know what tax rebates could be available, how to attract tourists or recruit and retain staff? We know these aren’t your specialist areas so we’ve found the right people from the right industries to advise and support you all the way.

Meet your peers What are other business owners, chefs and bar managers doing to innovate, budget and deliver?

We ask them and tell you! What are the latest trends that your suppliers are seeing and what new products are on offer?

You’ll find it all on our website, exclusive to your business.

5

tools Menu planner Put together new menus for any occasion. From your bank of saved recipes, you can create custom menus for a variety of courses. You can have a different menu for every season.

Cost to menu calculator There’s no more guesswork with our profit calculator. Simply put in the cost of the dish, your desired margin and the VAT rate to reveal your gross profit and menu price.

6

join our social community Online 24/7 If you are looking for extra regular inspiration, industry news and ideas be sure to follow our social media channels. We’re on Instagram and Twitter – and there’s always our #feedyoureyes competition to enter, where you could win a £50 Amazon voucher just for sharing a photo of your best dishes and drinks.

FOLLOW US ON INSTAGRAM @BARKITCHENMAG

JOIN OUR TWITTER COMMUNITY @BARKITCHENMAG

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Know your PASTRY Whether it’s a buttery puff pastry pie, crisp filo or an elegant choux dessert, pastry-making is one of the most essential and versatile skills to master in the kitchen

01 Shortcrust Perfect for pies, quiches, pasties, empanada or tarts, shortcrust can be sweet or savoury.

Homemade shortcrust gives an artisan feel and increases your price point if flavoured with herbs, cheese and seeds, or orange zest and cocoa. Whizz it up in a food processor or by hand, but always rest the pastry in the fridge after lining the tin.

Bake shortcrust blind by lining the pastry case with two sheets of cling film and filling with flour; you can use baking beans and greaseproof paper, but cling film is perfectly safe and gives a smoother finish.

Baking blind gives a crisper pastry for raw or wet fillings such as a quiche or tarts, but precooked fillings – for chicken or apple pies, for example – don’t need this step.

Our regular masterclass chef, Matt Owens, is National Chairman for the Craft Guild of Chefs, which supports chefs with training and development. Previously executive pastry chef at the Four Seasons Park Lane and Waldorf hotels, he shares top tips to get the best out of the six main types of pastry.

Three steps to perfect pastry 1.

Pastry brings so much creativity to your menu. It’s great to make your own shortcrust or suet pastry, but there’s excellent ready-made puff pastry and filo pastry on the market that gives perfect results every time.

2. Weigh ingredients correctly, keep the butter cold, and don’t overwork pastry to stop it getting glutinous and tough. Roll pastry out between cling film, silicone sheets or just a little flour to avoid it drying out.

3. Pastry freezes well, so you can store leftovers for up to three months, and always keep a block of pastry to hand in your freezer.

MATT OWENS National Chairman of the Craft Guild of Chefs

02 Filo Thin sheets of filo pastry are popular for Middle Eastern baklava and desserts, Eastern European strudels, or as a lowerfat pastry alternative for pies and tarts.

Strudel-style filo desserts are a great way to use up leftover fruit, and baking buttery layers of filo between two tins makes an impressive tart case. Keep filo under a damp cloth while you’re cooking to stop it drying out, and always brush with butter or oil to get a crisp, golden finish.

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03 Choux Elegant, sweet eclair and choux buns or savoury beignets and fritters showcase choux pastry as its best. For a savoury version, Pommes Dauphine is mashed potato mixed with choux and deep fried to create a deliciously decadent appetiser or side.

Choux can be complicated to make as it requires a lot of beating; a hot oven gives the initial lift followed by lower temperatures to dry the pastry out. Ready-made powders such as Choutex are quicker with more consistent results, and you just add water.

04 Suet Steamed or boiled sweet and savoury puddings are wrapped in a hearty layer of suet pastry, made with just flour, beef or vegetarian suet, and a dash of water or milk. Use for traditional steak and kidney puddings and dumplings – or try a jam roly poly or Sussex pond pudding with a whole lemon inside for an impressive dessert.

Suet pastry is easy enough to make yourself and is a great way to use up leftover beef suet.

05 Puff Buttery layers of puff pastry are the star of sausage rolls, turnovers, tarts, galettes and so many appetisers.

There’s no need to bake your own puff pastry as you can buy such excellent quality on the roll or in sheets for both sweet and savoury recipes.

Rough puff or flakey pastry is easier to make as it requires less folds; it’s not as airy as puff but does bring a homemade feel. Full butter puff pastry gives better colour, flavour and finish, especially if you brush it with egg or milk before baking.

Viennoiserie is a type of puff pastry, but it’s yeasted lamination that’s used to make croissants, Danish and other breakfast pastries.

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06 Hot water crust This is a very traditional pastry for raised pies, gala and pork pies. You mix boiling water, lard, butter and flour, and shape it into the tin while it’s still warm. Cook it together with meat filling and add jelly once cool.

Don’t make too much hot water crust at once, as you have to work with it while it’s warm. Always line the mould evenly to avoid thick lumps of pastry and season the filling well.

IS IT VEGAN?

A lot of shop-bought puff, shortcrust and filo pastry is vegan. While puff and shortcrust are traditionally made with a lot of butter, Jus-Roll and other major brands use vegetable oil to make it vegan. Suet pastry can be made vegetarian.

Always check the labels.

RECIPES

Serves 10

shortcrust

Chicken and Mushroom Quiche Ingredients • • • • • • • • •

150g onions, sliced 250g shortcrust pastry 300ml double cream 3 eggs, beaten 30ml COLMAN’S Wholegrain Mustard 200g chicken breast, cooked and sliced 10g fresh parsley, chopped 50g smoked Applewood cheese 100g cheddar cheese, grated

pair with Alcohol-free sparkling wine with flavours of lemon curd, melon and nougat

Method 1.

Preheat the oven at 200C. Fry the onions for 15 mins on a low heat until caramelised. Allow to cool.

2. Roll out the pastry to line a 20cm greased pastry ring or quiche tin.

Fill the pastry case with greaseproof paper and baking beans and blind bake for 15-20 mins. Remove the baking beans and bake for another

5 mins until golden. Allow to cool.

Reduce the oven to 180C. 3. Whisk the double cream, eggs and COLMAN’S Wholegrain Mustard together.

4. Mix the cooked onions, chicken

and parsley together and tip into the baked pastry case. Pour over the egg mixture.

5. Sprinkle the cheeses over the filling and bake for 25-30 mins or until set.

Allow to cool before serving.

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puff

Mini Portobello Wellingtons Ingredients • • • • • • • • • • • • •

4 portobello mushrooms 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1 jar Cooks&Co Roasted Red Peppers, finely chopped 400g tin Cooks&Co Young Green Jackfruit, drained and chopped 2 sheets ready-roll vegan puff pastry ½ tsp chilli powder 2 tsp paprika ½ tbsp brown sugar 150g BBQ sauce 100g breadcrumbs Soya milk, to glaze

Method 1.

Preheat oven to 200C. Remove stems from the mushrooms; hollow out the mushrooms and finely chop the

SWEET FILO

pair with Thirst-quenching IPA with a powerful hop hit. Smooth flavours of papaya, passion fruit and satsuma

stems. Leave the mushrooms whole.

2. Heat oil over a medium heat and fry the onion and mushroom stems until soft. Add the garlic and red peppers and fry for 1 min.

3. Add the jackfruit to the pan with the spices and brown sugar and cook until you can shred the jackfruit with two forks. Stir BBQ sauce into the shredded jackfruit. Mix in the breadcrumbs and season to taste.

Walnut and Pistachio Baklava

4. Spoon the jackfruit filling into the hollowed-out portobello mushrooms.

5. Cut the puff pastry into 8 squares.

Put 4 squares on a lined baking tray, and lay a mushroom on each, filling side down. Press the pastry around each mushroom with a fork to seal.

6. Brush the top with soya milk, then bake for 25-30 mins or until golden brown.

Method 1.

2.

Ingredients

• 200g Tate & Lyle Golden Caster Sugar • 250ml water • 8 tbsp Lyle’s Golden Syrup® • 1 large piece lemon peel • 350g walnuts, finely chopped • 120g pistachio nuts, finely chopped • 1 tsp ground cinnamon • 16 sheets filo pastry • 250g butter, melted • 30g pistachios, finely chopped, to garnish

pair with

Serves 18

Serves 4

Rose petal leaf tea – mellow and sweet-tasting with a wonderfully perfumed aroma

3.

4.

5.

6.

7.

8.

Preheat oven to 180C. Butter the bottom and sides of a 23cm x 33cm baking dish.

Boil Tate & Lyle Golden Caster Sugar and water until sugar is dissolved. Add Lyle’s Golden Syrup® and lemon peel.

Simmer for 15-20 mins, then remove from heat and set aside to cool.

Mix nuts and cinnamon in a bowl and set aside. Trim filo pastry to fit the baking dish. Cover the remaining filo pastry with a damp tea towel to avoid it drying out.

Line the bottom of the baking dish with 2 sheets of filo and brush top layer with melted butter. Repeat until you have 6 layers of pastry.

Sprinkle over 3-4 tbsp of chopped nuts. Top with 2 sheets of filo and butter. Repeat twice more. Finish with 4 buttered layers of pastry only.

Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for 50 mins or until golden and crisp.

Remove from oven and immediately pour the cooled syrup over it, with the lemon peel removed. Leave to cool.

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diet

Kosher

Do you offer a kosher option? Just remember to choose certified diary and meat products. Crispy potatoes, beef and honey cakes make delicious kosher meals, as long as dairy and meat are certified and not served together in the same sitting

Breakfast

This might include fruit pancakes, muffins or pastries with tea, coffee and juice. Pork is not kosher for a cooked breakfast, so try a veggie fry up instead.

Avoid blackberries and raspberries in a fruit salad, as they can’t be washed properly and are not strictly kosher – however, any other fruit is perfect on top of cereal, granola or porridge.

Lunch

35%

of kosher meat revenue is for beef loin cut

You could serve a smoked salmon bagel or shakshuka eggs baked in tomato sauce.

Dairy and meat must be certified and cannot mix in kosher meals (that includes serving dairy desserts after a meat course), but dairy can be served with fish, eggs and any plants. Make vegetarian sandwich fillings, and swap butter for olive or coconut oil. Try coconut cream or vegan milks, and use vegan cheeses and alternative meats in traditional recipes.

Grand View Research, 2022

Dinner

Roast chicken, meatballs and mashed potatoes, or vegetable lasagne make excellent suppers. Avoid cauliflower, asparagus or broccoli, as they cannot be washed to kosher standards, but you can cook up any other vegetarian dishes such as moussaka or potato kugels. Strict kosher may require separate utensils for meat and dairy, so use disposable cooking trays, plates and cutlery to be sure. Use kosher salt, and always serve kosher wine.

Snacking

Is it kosher?

Check any ingredient at isitkosher.uk

The Festival of Lights falls at the end of December 2022. Classic celebratory recipes include crispy potato latkes, slow-cooked beef brisket, or restorative matzo ball soup. Sweet treats include plaited challah bread, cinnamon apple cake and sufganiyot jam doughnuts to share with friends and family.

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Educate your team by downloading each article in our CSR series and printing them out for your noticeboard: brws.it/nz

Countdown to net zero Three ways to reduce your carbon footprint With the Government setting 2030 as the date for the UK to reach 50% reduction in carbon emissions and aiming for net zero by 2050 (defined as a 90% reduction), it’s tempting to think there’s no need to rush. But climate change is happening now and, increasingly, customers are keen to support companies that are doing their bit. So where do you start? Here are three ways to reduce your carbon footprint – that are good for your business and good for the planet too.

What is net zero?

Institute for Government DEFINITION

Net zero refers to achieving a balance between the amount of greenhouse gas emissions produced and the amount removed from the atmosphere. There are two different routes to achieving net zero, which work in tandem: reducing existing emissions and actively removing greenhouse gases.

When the amount of carbon emissions produced are cancelled out by the amount removed, the UK will be a net-zero emitter. The lower the emissions, the easier this becomes.

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How can you help the planet and your business?

The first thing you need to consider is: less energy used means lower energy bills. Already, lowering your carbon footprint makes financial sense!

There are plenty of easy changes you can make too: • Reduce the carbon footprint of your menu • Serve your delivered and takeaway food in compostable containers and cups • When you upgrade your appliances choose energy-efficient ones

REDUCE WASTE Less food waste makes good sense all round

Did you know?

93%

of UK consumers say that knowing the ethical credentials of a business’s food could influence where they eat Sustainable Restaurant Association

The restaurant sector produces more than 1m tonnes of food waste every year – enough to fill the Shard more than 10 times. It should be everyone’s number one priority to tackle, says the Sustainable Restaurant Association (SRA).

Food production and transportation are incredibly energy-hungry. Cutting back on the food you waste is a positive way to reduce your carbon footprint.

“As well as helping restaurateurs reduce waste in the kitchen, technology such as redistribution apps like Too Good to Go can help you recoup some of the cost and engage with a whole new customer base,” explains Juliane Caillouette-Noble, Managing Director of the SRA. “Encouraging your diners to take leftovers home in a ‘doggy bag’ can also take a big bite out of waste.

Taking action on food waste has always polled among diners’ most pressing sustainability priorities when surveyed by the SRA, so it makes good sense to make this a priority.”

Keeping food on the plate and out of the bin will help with boosting profits and protecting the planet.

A good win-win for everyone.

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BE MORE RESILIENT Shorter supply chains and STOCK CONTROL Being sustainable isn’t just about caring for the planet – it’s about making your business resilient and sustainable for the future too.

Adam Bastock runs Small99, an organisation that offers practical, easy to understand advice on net zero to small businesses. For him, sustainability starts at home: “Keeping your supply chain short is so important,” he says.

“As climate change accelerates it can really affect your access to fresh food.

This year there’s been droughts in Italy and Spain affecting olive oil and salad production. If you’re overly reliant on international food for your menu you’re putting yourself at risk.”

Adam recommends seeking out local vertical farms, ensuring fresh produce without the food miles: “You need to think locally and smartly,” he says. “That way, you’re more in control and less exposed to risk and uncertainties.”

Adrian Valeriano, SVP and MD of EMEA at Lightspeed Commerce Inc – the one-stop commerce platform for merchants, which works to offset carbon for its own operations and for clients – suggests food inventory management. This is where ingredients are tracked through from order to serving on a customer’s plate. “It helps keep costs of goods sold and losses associated with food waste to a minimum while assuring that each customer gets fresh, quality produce,” he says.

GO MEAT-FREE Less meat equals FEWER greenhouse gases It’s not just the carbon we use in our fuels that we need to tackle. Emissions from livestock produce around 18% of the greenhouse gases, increasing the world’s temperatures. According to research by Bard College, beef production needs 28 times more land and 11 times more water than other livestock.

Did you know?

Just a 10% drop in a restaurant’s meat use could save 350 tonnes of carbon per year meatfreemondays.com

There are a number of ways to encourage less meat consumption.

For example, menu design and pricing can play a part. “It might be beneficial to make vegan and vegetarian options cheaper, or even organise your menu in a way that meat options are the ‘extras’ in a way that some vegan options are now,” says Adam Bastock of Small99.

Another idea is ‘meatless Mondays’.

You can still offer meat on the menu but concentrate your marketing on meatfree meals and trial some different meat substitute products – asking your customers to rate them after they’ve eaten the meal each week.

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HFSS – will the new legislation affect you?

It stands for High in Fat, Salt or Sugar and is part of a government initiative to encourage people to make healthier food choices

H

ot on the heels of calorie labelling comes new legislation controlling the sale of products such as pizza, chips and soft drinks. Most of these new rules only affect the retail sector.

However, some out of home businesses and caterers need to be prepared for the changes coming in October 2022.

The regulations will restrict how food and drink that’s high in fat, salt or sugar (HFSS) is sold. For example, multibuy offers and free item promotions on pre-packaged HFSS products will no longer be allowed from October 2023.

Therefore, if a café qualifies under the rules, it won’t be able to offer ‘buyone-get-one-free’ promotions on crisps, chocolate or high-sugar soft drinks.

End of free refills?

The main part of this legislation affecting the out of home sector is the end of free refill promotions on drinks that are HFSS or ‘less healthy’.

Under the new rules, some out of home businesses won’t be able to offer free refill promotions on drinks that are deemed HFSS or ‘less healthy’. This includes soft, milk or juice drinks with more than 4.5g of sugar per 100ml (under HFSS guidelines).

The legislation excludes drinks that have an ABV greater than 1.2%, plain water and other drinks with no added sugar, but does include pre-packaged and non-packed beverages.

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The government DEFINITION is: “The exemption for the out of home sector from the location and volume price restrictions applies to all foods, including pre-packed foods, meaning that if a restaurant sells pre-packed food, this food will not be in scope of these regulations.

The out of home sector is defined in the regulations as a ‘restaurant’, which states that a ‘restaurant’ means a business whose premises are used mainly for the preparation or sale of food intended for immediate consumption, whether on or off the premises (including a café, coffee shop, fast food or takeaway business).

A restaurant is out of scope of the location and volume price promotions where its premises are used mainly for the sale and immediate consumption of food, including its seating area.”

What action do affected businesses need to take?

If you’re a qualifying business, then adjusting your offering will help you fall in line with new rules and stop you getting a compliance notice, fine (which can be up to £2,500) or being prosecuted by the local authority. The best way for out of home businesses to make sure they comply with the new rules is to adjust their free refill promotions to include only low- (less than 4.5g per 100ml) or no-sugar drinks. With 58% of consumers expressing a desire to see more offers on healthier soft drinks, according to a 2021 Brita report, making this change will keep your business compliant and put it in a stronger position to meet your customers’ needs.

Which businesses WON’T be affected

by HFSS?

Which businesses WILL be affected

by HFSS?

Food businesses exempt from HFSS restrictions to free refills include: • Small businesses with less than 50 employees.

• Education institutions that teach children aged under 18.

• Care homes that serve only to residents and don’t ask for payment for food products.

• Military establishments, prisons, young offenders’ institutions and hospitals, and other institutions that serve only to residents and don’t operate as businesses.

• Charities that offer food and drink as part of their activities.

The restrictions on free refills will apply to any restaurants, out of home businesses or retailers with 50 or more employees. Consumeroperated drinks machines based within qualifying businesses are also subject to these limits, such as coffee or soft drink dispensers in large service stations.

This includes university catered halls, bars and cafés.

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GET SOCIAL

Do you follow?

My Instagram account got me my job, says chef Terry Balme Executive Chef at Lowestoft’s elegant Hog Hotel, Terry Balme explains: “The owners of the hotel saw my photos on Instagram and invited me in for a chat. I don’t get obsessed with social media, but I must be honest: you can’t live without it.

And I’d be lying if I said I didn’t use it to have a nose at what the competition was doing, either!”

His creativity and expertise have led to him being awarded two AA Rosettes but for Terry it all started with his sleeves rolled up, washing the pots and pans in his local pub.

“Before I knew it, I was garnishing plates and that was it, I was hooked,” he says. Then, three years full time in Norwich’s City College officially set Terry off on his professional career.

“I lived on the coast near Cromer in Norfolk and, as a teenager, I’d be hot and sweating in a kitchen while my mates were having fun on the beach,” Terry says.

“I’m 35 now, and it’s good to live just down the road from my place of work,” Terry says. “I feel like I’ve settled down at last!”

British with a touch of French

Travelling man His career has taken him up and down the east coast of England, stopping off at village pubs, Michelinstarred destinations and relaxed fine dining restaurants, including some of East Anglia’s most fabled eating

spots. But his recent move to the coastal town of Lowestoft in Suffolk, in the UK’s most easterly town, just three miles east of the Norfolk border, has given Terry a sense of a journey completed.

Terry brings his keen eye for regional flavours and old favourites to the busy dining room at the Hog, a luxury boutique hotel, where his dishes cater for locals and tourists alike.

“At its heart, our menu is modern British with a little bit of French in there,” Terry says. “I like to think it’s food that people understand, but with a little twist to keep things exciting, for them and for me.”

He adds: “Being a hotel, you have to cater for special events, so we’ll do everything from christenings to wakes.” All human life, you could say, and for Terry, that’s just perfect.

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