Bar & Kitchen May/Jun 2021

Bar& Kitchen May/June 2021

By

– Championing independent business success

World Gin Day is here Inspiring new cocktails and tips from a top bar

Kick-start the year

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How to re-open with a bang post-lockdown

Summer is GO!

From the latest BBQ trends to takeaway picnics, here’s how to impress customers B&K-issue-05-p1-Cover_v8 SUB.indd 1

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sachets Explore our range of delicious sauce sachets.

Making for vibrant displays in restaurants, cafes and food halls, sachets are also great for saving labour costs through customer self-service.

With an accessible, tear-open feature, our sachets are just as easy to store, packed in stackable boxes for your site convenience.

Available in 7ml or 10ml portions, browse our range of bulk sachets now to explore new incredible taste possibilities.

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Advertising To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia Fulford julia.fulford@madebysonder.com 07824 355392

Welcome.

Published by

As the new, incoming Managing Director of Unitas Wholesale, I am delighted

Made by Sonder on behalf of Unitas Wholesale Victoria Court, 8 Dormer Place Leamington Spa, CV32 5AE

that my team and I are in the privileged position of being able to help and

For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260524 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag For Made by Sonder Editor–Becky Aitken Creative–Rick Fraterrigo Artworker–Paul Hibbard Content Director–Justine Ragany CEO–Simon Chappell Contributors–Jim Levack, Alice Dickson

support our Out of Home members and you, their customers, as the industry re-opens following a period of great hardship.

Despite the challenges that the Out of Home channel has faced over the last 15 months, I am confident that there is a light at the end of the tunnel as we see outlets begin to open their doors and welcome guests to their outdoor spaces again. I am hopeful that in the not too distant future we will all be enjoying the company of family and friends inside outlets across the country as well.

Further information

As we begin the next chapter of this journey and the industry re-opens for

Bar & Kitchen is published by Made

by Sonder Ltd on behalf of Unitas Wholesale Ltd. It is part of the Out of Home brand, Take Stock. 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, please email editor@ barandkitchenmagazine.com

business, I wish you all great success and the very best of luck.

John Kinney, Managing Director, Unitas Wholesale

get social @BARKITCHENMAG

Do you follow us on social media yet?

Follow us on Twitter and Instagram for special offers from brands, debates about the big issues facing the industry and access to digitalonly content

@BARKITCHENMAG

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“‘Expect the unexpected’ might be a smart philosophy to embrace – it certainly has been so far during the crisis.

However, the data is looking more positive right now, so the signs are pointing to a full re-opening in late spring” Kate Nicholls, CEO, UKHospitality

“I’m really looking forward to reopening in May – hopefully for the final time! Luckily, we’ve managed to refresh a few things during the time we’ve been closed that otherwise we couldn’t have” Rebecca Haycox, Manager, Liverpool Gin Distillery

“There is understandably nervousness in the industry but I know how resilient and innovative everyone is. We’ll all come out of this a little bit battered but definitely stronger.

On a personal note, I’m so excited to go out again!”

In good company

Hannah Clark, Head of Social, Me:Mo

Our magazine contributors share their hopes for a postlockdown spring “There is every reason to feel optimistic for re-opening. Our recent research suggests consumers are feeling confident about the future and 75% are excited about visiting pubs, bars and restaurants when restrictions are loosened. It’s critical that outlets continue to deliver the safety measures and increased hygiene practices that were demonstrated last year for this momentum to carry on” Myles Skirving, Category Development Manager, Heineken

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42

£20 completely FREE!

25 Contents Trends

17 On the cover

Recipe

Expertise

08 New products… don’t miss them

14 Allergens… all you need to know

Ingredient of the season… asparagus

17 Re-opening… advice and tips on

11

11

Don’t miss our Amazon voucher give-away!

about gluten and lupin

welcoming customers post-lockdown

23 Special diet… paleo. Three ways you can appeal to paleo-dieters

25 Summer time... BBQs, picnics and THE essential drinks

34 World Gin Day... a Liverpool bar shares its best recipes

36 Do you follow... get inspired on Instagram with Elliot Hill

42 The Euros... seven ways to put on

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

a profitable tournament

Advice 31 Care home diets... how to create

50 Feed Your Eyes… who are this issue’s winners?

the best menus for residents

39 CSR… advice on how to make a positive impact as a business

46 Get social… tips on improving your social media marketing

34

Why should you register?

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

The site has over 600 delicious food and drink recipes to give you fresh inspiration for your customers. Hurry though – only the first 500 sign-ups get a £20 Amazon voucher!

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

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products

What’s new?

Make sure you’re up to date with the latest new products. Here are our top picks

PURDEY’S EXTENDS ITS NATURAL ENERGY RANGE

The Covid-19 pandemic has brought health sharply into focus for many of us. Now, 47% of people eat more foods to support their immune system and 1 in 5 took vitamins during lockdown.* So it’s a great time to get stocked up with energy-packed food and drink.

We’re loving Purdey’s new flavours in their natural energy range. Refocus offers a dark fruit blend with guarana and B vitamins; Replenish is sparkling raspberry juice with rose extract, enriched with magnesium and B vitamins. These join the rebranded Rejuvenate drink, which is grape and apple flavour.

Replenish is available in 330ml glass bottles and you can buy Refocus and Rejuvenate in the bottle format and 250ml slim cans. purdeys.com | britvic.com *IGD ShopperVista, Has COVID kick-started new health trends?

10.09.2020

PRO FORMULA LAUNCHES NEW PERSIL 3IN1 ACTIVE CLEAN CAPSULES Do you end up with stained chefs’ whites, tablecloths and napkins? Try this new product from Persil. The Pro Formula 3in1 Active Clean Capsules give unique triple power for stain removal, fabric care and long-lasting freshness. They offer a powerful laundry solution in one dose while also removing hard stains such as cooking oil, tea, curry, chocolate and ragu sauce first time, even on a cold wash. Plus, they’re made with plant-based stain removers and 100% recyclable packaging.

proformula.com/uk | diversey.com *Total OOH, MAT Value and Value Growth March 2020 vs PY.(3) Nielsen Total Grocers, MAT and MAT vs. PY w/e 04.04.20

NEW FOOD CONTACT-SAFE FLASH PROFESSIONAL CLEANER KILLS CORONAVIRUS

Good hygiene is always important to customers, but especially during the Covid-19 pandemic. Give yourself reassurance by using a product that has been tested in accordance with European and HACCP guidelines.

Flash Professional’s Disinfecting All Purpose Cleaner kills 99.99% of bacteria and coronavirus and has been tested on SARSCoV-2*. It gives long-lasting shine and a fresh, lemon scent. Use it on food contact surfaces, floors and shelving. pgpro.co.uk *Flash Disinfecting All-Purpose Cleaner: Bacteria and enveloped viruses according to EN1276, EN13697, and EN14476 in 5 minutes.

Tested on SARS-CoV-2 according to EN14476.

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BRITISH OWNED TAYTO REFRESHES ITS AWARD-WINNING PORK SNACKS

Pork snacks have seen a resurgence and are showing fantastic market activity, growing over three times the rate of the crisps, snacks and nuts market.

These must-stock snacks offer high margins and VAT-free sales.

Tayto, the British family-owned crisps and snacks company, has recently refreshed all its pork brands with new-look packaging.

Mr Porky, Midland Snacks and The Real Pork Crackling Company’s new looks make sure they remain relevant to loyal customers and also attract new consumers.

Be sure to point out the Great Taste Award winners to customers – always a sign of a top product! realporkco.com | mrporky.co.uk | midlandsnacks.co.uk | tayto.com

P&G PROFESSIONAL LAUNCHES DISINFECTANT BRAND MICROBAN 24 Keep your whole business clean – from the toilets to reception areas, door handles and menus – with Procter & Gamble’s new cleaning brand, Microban 24. It gives up to 24 hours of lasting protection against bacteria on surfaces, killing 99.9% within five minutes of application.* Two key products to try are the Disinfecting Multi-Purpose Cleaner and Disinfecting Bathroom Cleaner. They both pass tough European standards, initially killing enveloped viruses including SARSCoV-2.** The powerful formula penetrates those tricky stains. pgpro.co.uk

*When used as directed, Microban 24 kills 99.9% of bacteria in five minutes, tested in accordance with the European norms EN13697 and EN1276. Microban 24 kills 99.9% of bacteria for up to 24 hours, tested in accordance to the BSI PAS2424. **Enveloped viruses tested in accordance with European norm EN16777. SARS-CoV-2 tested in accordance with European norm EN14476. Microban does not provide 24 hours’ residual virus protection.

NEW FLAVOUR FROM CARBONATED FAVOURITE 7UP Cherry is big news in carbonated soft drinks – it’s one of the biggest flavours in the sector.

Worth £173m and growing at +4.4%, cherry drinks are something you need to get stocked in your fridge.* The classic 7up has released its spin on the trend with 7up Free Cherry which marries its traditional lemon and lime and a twist of the red fruit. As well as being refreshing and tasting great, it’s also a good option for health-conscious customers. Its low calorie count and zero sugar label are worth shouting about.

7up.co.uk | britvic.com

*Nielsen Scantrack, Total Coverage, Value, 52 Wks to w/e 25.01.20

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recipes

Season & Serve Make the most of the UK’s short asparagus season

Fine, long spears of asparagus are a wonderful, but brief, delicacy in spring. Hand harvested from the end of April until June, they are delicious roasted, fried, steamed and barbecued. Asparagus also ticks the healthy box as it’s a good source of vitamins A, C and K. Grab them while you can!

Asparagus with Parma Ham & Parsley Dressing Serve as a starter. The light dressing with sweet and acidic notes pairs beautifully with the asparagus.

Ingredients

1

Serves 4

• • • • • • • • •

2 tbsp Schwartz Parsley ½ tsp Schwartz Crushed Chillies 2 tbsp white wine vinegar 4 tbsp olive oil 1 tsp honey 400g asparagus spears 4 slices Parma ham 25g Parmesan shavings Schwartz Sea Salt and Cracked Black Pepper to season

Method 1.

To make the dressing, combine the parsley, crushed chillies, vinegar, olive oil and honey in a small bowl.

2. Trim the lower part of the root of the asparagus and bring a pan of water to the boil.

Cook the asparagus for 5-8 mins until tender.

3. Drain the asparagus and divide between four plates. Drizzle over the dressing, season to taste and top with the Parma ham and Parmesan shavings.

“Green asparagus is a bit grassy in flavour, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20% more sugar in its stalks” Award-winning blog, ‘The Spruce Eats’

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SERVES 10

2

Serves 10

3

Asparagus Soup

Risotto with Asparagus, Mascarpone and Parmesan

A simple yet delicious starter or lunch. Serve with a crusty roll.

Rich, creamy and full of white wine flavour. Use a vegetarian Parmesan equivalent if necessary.

Ingredients

• 750ml water • 500ml whole milk • 30g Knorr® Professional Rich Vegetable Paste Bouillon • 60g butter • 250g onions, chopped • 1.2kg asparagus, chopped into chunks • 1g white pepper • 15g Knorr® Professional Garlic Purée • 200ml double cream

Method 1.

2.

3.

4.

5.

Heat the water and milk until just boiling. Whisk in the Knorr® Professional Rich Vegetable Paste Bouillon.

Place the butter in a pan and cook the onions for 5 mins or until softened. Add the chopped asparagus and cook for a further 5 mins.

Add the prepared stock and milk, white pepper and Knorr® Professional Garlic Purée then bring to the boil, simmer gently for 10 mins or until the asparagus is soft.

Take off the heat, place in a blender and blend until smooth.

Return to the heat and simmer, then add the cream. Season to taste and serve.

Ingredients • • • • • • • • • •

50g shallots 2 garlic cloves, finely chopped 40g butter 500g Arborio rice 1.5l water 40g CHEF® White Wine Reduction Paste 40ml CHEF® Vegetable Liquid Concentrate 250g green asparagus, chopped 100g Parmesan cheese 100g mascarpone

Garnish • 100g pickled onions • 30ml parsley oil • 20g chives, finely cut

Method 1.

2.

3.

4.

5.

6.

Sauté the shallots and garlic in butter until translucent.

Add the rice and mix.

Bring the water to a boil with the CHEF® White Wine Reduction Paste and CHEF® Vegetable Liquid Concentrate.

Add the liquid a little at a time, cooking the risotto slowly until the liquid is absorbed.

Blanch the asparagus until al dente and add to the risotto.

Keep some aside to garnish.

Next add the Parmesan and mascarpone and stir.

7.

To finish, adjust the texture with more water and season with CHEF® Vegetable Liquid Concentrate and CHEF® White Wine Reduction Paste, if needed.

Perfect 8. Plate the risotto and match garnish with the remaining asparagus, pickled onions, parsley oil and chives.

Try with Chardonnay Sauvignon Blanc

The facts: It takes three years to grow asparagus – from seed to the first harvest To maximise the short season, blanch our homegrown UK spears for five minutes then freeze for later

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Before the new legislation arrives in October, we’re looking at each allergen in detail. To download and print the allergen factsheets, head to our website: brws.it/allergenpack

Allergens: gluten and lupin In the latest of the series, we look at one of the most well-known allergens and one of the lesser known

10 GLUTEN Gluten is the name for the proteins found in wheat that help it maintain its shape. As many as 13% of the population avoid this well-known allergen. For some, it’s because of a diagnosed allergy, while others choose to avoid gluten for lifestyle reasons.

Reactions to gluten can be immediate or delayed.

The most common effects are bloating, abdominal pain and diarrhoea but can also include headaches, fatigue, depression and weight loss over time.

The body’s response to gluten proteins can cause coeliac disease, a condition where the immune system attacks the tissues, damaging the gut and making it impossible to take in nutrients.

Look out for: • Some frozen chips contain gluten • Oats are not always gluten-free due to the way they are processed. Always check • Avoid grains and wheat-based ingredients such as couscous, bulghur wheat, barley, semolina and rye • Crisps are one to double check. Salt and vinegar flavour, in particular, may use barley malt flavouring • Look out for sausages and burgers that are bulked out with breadcrumbs, and battered meat or fish • Warn your regulars that beer, ale, stout and lager may contain gluten. Some people with gluten allergies won’t drink vodka as it’s disputed whether it contains the allergen or not • Common ingredients such as soy sauce, stock cubes and mustard can have gluten in them. Also be cautious about ready-made gravies and sauces as these too may contain gluten.

Gluten substitutes The gluten-free market is huge with substitutions for almost any foods you can think of: • There are tasty pasta alternatives made from rice, corn, tapioca or buckwheat • Cornflour can make a good substitute to wheat flour in sauces such as gravy • Breads such as pitta, croissants, naans, bagels and wraps can be switched for good quality gluten-free breads. Try rice, corn and buckwheat-made crackers and crispbreads, too – great for a cheeseboard • Replace wheat-based breakfast bowls and bars with gluten-free oat-based porridge and granola • There is now a multitude of flour substitutes, from chestnut to rice to coconut. They react differently to wheat flour and you often need to add a ‘gluing’ agent such as xanthan gum to obtain the desired texture, especially in baking • Try replacing couscous with quinoa. It is super healthy and gives a similar look and texture • Tamari is the perfect substitute for soy sauce.

The salt levels can differ so always taste to check seasoning.

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The facts: Around 1 in 100 people worldwide have coeliac disease while the numbers suffering with non-coeliac gluten sensitivity may be significantly higher The majority of people with gluten-related disorders remain undiagnosed next issue

Increasingly, gluten-free options are expected when eating out. Highlight your gluten-free options on the menu and online

find out more Get recipes and more info on Coeliac UK’s website: coeliac.org.uk

11 LUPIN

Mustard, sulphur dioxide and celery

It is the least well-known allergen, however, it can provoke a serious reaction – so what exactly is lupin?

Best known as a tall, colourful garden flower, the seeds from certain lupin species are crushed to make flour, pastries, pancakes and pasta.

These seeds are one of the world’s richest known sources of combined plant protein (around 40%) and dietary fibre (30%).

It’s most often used in Mediterranean cuisine in mainland Europe. However, lupin is growing in popularity among pastry chefs because of its earthy flavour and it is also a good source of plant protein for the gluten-intolerant.

Although it is far less common than some of the other allergies, it can be potentially as serious as a peanut allergy. In fact, some research suggests there is a link between lupin and peanut allergies as there is a similar protein in both and they’re from the legume family.

Symptoms of a lupin allergy can show rapidly and range from mild hives on the body to the less common breathing problems or anaphylactic shock.

Look out for: • Lupin can be found in salad dressings, breads, pizzas, pastries and pancakes.

find out more Always refer to the Food Standard Agency’s website for the most up-to-date allergen information: brws.it/fsa

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Let’s kick-start

2021 It’s been a hugely challenging year for hospitality, however, there is now promise for a comeback with DATES for A FULL re-opening.

Here’s how to best prepare (and deal with possible delays)

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We’ve been here before. After the first lockdown, optimism was high that we could return to some normality, but it wasn’t to be. This time, everyone hopes it will be different with the vaccination programme in full swing. And it looks like this is fuelling customers’ appetite to get out and about.

Myles Skirving, Category Development Manager at Heineken, shares some insights from recent consumer research: “Since the re-opening announcements, our survey demonstrates a really positive move in consumer sentiment, with more people feeling confident about the future and excited about visiting pubs, bars and restaurants when restrictions are loosened. Optimism is increasing across the spectrum, but particularly among women who were previously less confident about returning.

Myles continues: “We’ve seen a strong increase in consumers looking to go out in the first week and month of restrictions being lifted. Over half of consumers plan to visit in the first month of re-opening.

Young male customers are particularly keen.”

54%

of consumers plan to visit in the first month of re-opening *Source: Heineken Consumer Sentiment Report, Feb & March 2021

Optimism but with caution

As confidence grows, it’s easy to get carried away. UKHospitality CEO Kate Nicholls says: “We are pinning a pretty significant chunk of our hope on restrictions being lifted on 21 June. Obviously, everyone is eager to return to some sense of normality, most of all when it comes to being able to socialise with family and friends. But hospitality can only bounce back properly if the restrictions on social distancing are lifted. That will clearly not happen overnight, but the roll-out of the vaccine gives us hope that it is coming sooner rather than later.

“During the past year, businesses have gained a huge amount of experience of working under intense pressure and in unfamiliar environments. We know that our members have put procedures in place to make sure that staff and customers are protected, and social distancing measures adhered to. As venues re-open, keep your teams briefed and be ready to adapt. We have to accept that the situation could change at short notice.

“It’s also really important to check you are getting all the support available to you. The UKHospitality website has signposts to the financial help being offered to the sector.” Go to brws.it/ukhosp to find out more and get expert advice for the sector.

ARE YOU OUTDOOR READY? The first step to hospitality re-opening came on 12 April, with venues being allowed to open outdoors only. According to the British Beer & Pub Association, around 75% of UK pubs have a beer garden or outdoor space, but only 40% of pubs are likely to have a beer garden or outdoor space big enough. If you’re one of these lucky ones, or you’re getting your smaller space ready for the wider opening in May, it’s essential to get prepared.

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Don’t miss our BBQ and picnic ideas on page 25

Get the right kit

If you’ve decided to cook food outdoors, obtain a large BBQ. A standard-sized one will slow down service and frustrate customers. With the full spring/summer season ahead of us, you should get your investment back quickly (as long as the British weather plays ball!).

Outdoor furniture doesn’t have to be high-end.

Depending on your budget and customer base, you could go for picnic tables or plastic furniture. Consider some kind of outdoor covering in case of bad weather.

This could be a full-on marquee with open sides or temporary sail cloth roofing.

Treat the outside as you would the inside. Take bookings if you’re not already. Make sure you’ve got clear floorplans of where each table is and which number they are. Give out numbered wooden spoons to help your staff find customers outside.

Check the rules

Remember CUSTOMERS DON’T HAVE TO WEAR MASKS WHEN THEY’RE EATING OR DRINKING, BUT SHOULD AT OTHER TIMES *Source: GOV.UK Face Coverings Guidance, 12 March 2021

The government has announced that pavement licences can be extended, which is great news for smaller venues that have limited outdoor space.

Venues are also allowed to erect marquees and awnings for two months without planning permission but be sure to look up the situation in your area as rules can differ across the UK regions.

Be creative

Hospitality has shown incredible innovation and adaptability over the past year, however, if you’re feeling stumped on ideas, why not try something new…

If feasible and affordable, could you have a street • food style set-up outdoors? Be inspired by top street food sellers – get a gazebo, hire some portable cooking equipment and specialise in one or two key lines and do them really well. You never know, it could really take off and you could hire yourselves out for large-scale events such as weddings and food festivals • Could you theme your outdoor space so customers feel like they’re on holiday? Restaurant group D&D London is transforming its outdoor spaces into popular holiday destinations. It will theme its cocktail menu, food, décor and music too

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Maximise your menu Before re-opening, look at your food and drink menus. Lots of things have changed over the past 12 months. Can you make tweaks to increase profits? Are customers ready to spend? The key is knowing your audience and what they want right now.

Food and drink data expert CGA says: “There will be a set of consumers who have managed to save and will be looking forward to coming back out and treating themselves… but on the other hand there will be a lot who have been impacted negatively financially. For operators, the key takeout is knowing your audience and tailoring your offer accordingly.”

Low cost, high profit

Unilever Food Solutions has a great guide (brws.it/unileverguide) to working out how profitable your menu is. Follow this and you can see which dishes are winners and which aren’t worth the effort.

When you’ve done this exercise, the Unilever team recommends highlighting your higher margin dishes on the menu. Make them first in the list or put a box around them to draw the eye.

It’s likely you’ll have reduced covers with social distancing, so make life easier by creating a smaller menu. To capture the attention of customers who like something different, you could do weekly specials.

Look out for deals at your local wholesaler on meat, fish or vegetables that you could really showcase in a stand-out dish.

Versatile ingredients

Even though the situation is looking positive at the moment, this could change rapidly, as we’ve seen before. By using your freezer cleverly and buying versatile ingredients, you can better cope with diversions.

Nestlé Professional’s Business Development Chef, Darren Chapman, shares his top product picks to reduce waste and cut time: “The meatfree Garden Gourmet range is brilliant for a time like this. It’s bang on trend and can be cooked from frozen or defrosted. The products can fit into various cuisines (from burgers to stir-fries to bolognese), which means you don’t have to buy lots of different things.

“My other favourite is Maggi Coconut Milk Powder. You can use it to quickly make coconut milk or cream and as a substitute for desiccated coconut. Thicken and enrich curries with it and it’s brilliant in desserts and cakes, or even cocktails. Super versatile!”

“Maggi Rich and Rustic Tomato Sauce is another winner. It will reduce your cooking times and stock lines as it can be used instead of chopped tomatoes, tomato purée, passata and pizza sauce” Darren Chapman, Nestlé Professional’s Business Development Chef

DON’T FORGET deliverIES If you can, try to maintain your delivery and takeaway options. Some customers may still feel apprehensive about going out to eat, especially in early summertime. It’ll be a good additional income stream while there is reduced capacity for eating-in.

When you re-open, make sure customers know you’re still doing deliveries. Advertise it on your social media channels or put flyers in takeaways so customers know the option is still there. Read our top tips on deliveries here: brws.it/deliverytips

Quick wins • Bring in loyalty cards. The GO Technology report from CGA and Zonal shows that half of consumers think loyalty schemes are important when choosing where to visit.

They’re especially popular with a younger audience. Go simple with a card and stamps to start with to see how it goes. Give away a £5 voucher or free drink for a full card • Just because it feels more relaxed, it doesn’t mean you can let your guard down. There are still restrictions until 21 June at the earliest.

Make sure all your staff are still being safe and customers are adhering to the rules • Hygiene is still very important to customers.

PepsiCo Walkers’ Sentiment Survey found that hygiene concerns are high on people’s agenda. They’re looking for pre-packed snacks from well-known brands, so get stocked up. No more loose crisps with a sandwich lunch*

*Source: PepsiCo & BigSofa Consumer Sentiment Survey, June 2020

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diet

Paleo

The paleo diet, often called the caveman diet, has received significant attention over the past decade. The name refers to the Paleolithic era between 2.5 million and 10,000 years ago, so you won’t find any processed foods, dairy or gluten. It’s high in protein with low to moderate carbohydrate content

Lunch Offer a grilled lean pork loin and a salad of lettuce, carrot, cucumber, tomatoes, walnuts and lemon juice dressing for a filling and nutritious feelgood factor. Meatless Monday?

Try baked eggs with spinach and tomatoes. Oh, and we’ll have a side of sweet potato wedges.

Breakfast Avoid cereals and dairy. Instead, grilled salmon or ham with cantaloupe melon or other bitesized fruit is perfect for a paleo customer’s start to the day. Equally, fish rich in omega-3 fatty acids such as mackerel and albacore tuna twinned with grilled tomatoes and avocado would work well.

Any food that wasn’t eaten

more than 10,000 years ago is a no-go

Dinner SNACK ATTACK Chips and crisps aren’t on the menu! But what about carrot or celery sticks with a fresh tomato salsa or baba ganoush (a delicious smoky aubergine dip)?

Put a lean beef sirloin steak on the menu with broccoli, greens, tomatoes and avocado, with sweet strawberries for dessert. Hold the traditional sauces and butters.

Paleo followers believe the relatively pacey invention of farming, which brought dairy, grains and legumes into our diet, meant our bodies couldn’t adapt quickly to these new food products. In their view it is this that has led to the rise in obesity, diabetes and heart disease.

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3, 2, 1…

summer is GO! The sunshine has finally arrived and with it, we hope, relaxed restrictions and many venues reopening. After months of lockdown, customers will be looking for a good time. Make your venue THE place to go this summer for the best food, drinks and atmosphere barandkitchenmagazine.com 25

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Watermelon Salad Pair this salad with some BBQ brisket and a chunk of corn bread. Get more American BBQ inspiration from Unilever’s guide: brws.it/usa

Get the BBQ fired up

Ingredients

If you’re lucky enough to have an outdoor space, then customers will likely be knocking your door down already. To adhere to Covid-19 restrictions (or just because you want more kitchen space), take your cooking outside by investing in a BBQ.

1.

2.

3.

4.

5.

• • • •

800g watermelon 1g salt 5g mint leaves 5g coriander leaves

• • • •

10g red chillies 5g caster sugar 20ml lime juice 20ml lemon juice

Method

Peel and dice the watermelon into 2cm cubes.

Place into a bowl and sprinkle over the salt.

Pick the mint and coriander leaves and add to the salad.

Add thinly sliced chilli to the bowl, with the sugar and juices.

Mix and place into serving bowl.

Make it an event

Put on special BBQ events every weekend and bank holiday (3 and 31 May). Take pre-bookings to manage numbers and your stock levels. If you want to really minimise waste, you could take pre-orders. Showcase your menu via social media, your website, in your window and on A-boards for passers-by.

Serves 5

Your menu should shine

Sausages and burgers are obviously a must, but a BBQ is so much more than this these days. Think large, juicy steaks, salmon, extravagant meat-free burgers and tempting side dishes.

25%

of Brits want to eat less meat *Source: CGA’s BrandTrack

Plant-based BBQ food has really come into its own in recent years. Customers looking for a meat-free option don’t need to put up with bland bean burgers anymore!

If you haven’t tried them already, look at Garden Gourmet Deluxe Burgers. They look, smell and taste just like beef patties. Make them really special with add-ons – veggie (or vegan) cheese, BBQ sauce and a tasty egg- and milk-free bun.

Upgrade your sides and puds, rather than relying on the same old green salad and bowls of ice cream. Sweetcorn cobs drizzled with butter and a sprinkle of chilli flakes, a refreshing watermelon salad and a sweet potato and spring onion salad would all be delicious.

Aim to make most of your side dishes veggie or vegan so they are suitable for all customers.

For desserts, choose simple options that can be prepped ahead of time and just cut up and served on the day.

Cheesecakes, chocolate fudge cakes and cookie ice-cream sandwiches tick all the boxes.

Côte de Boeuf This sharing steak looks stunning. Get a photo of it on your social media and watch the orders come in… Prep the sauce in advance to save time, and gently reheat when needed.

Ingredients • • • •

800g côte de boeuf Oil, for brushing Cracked black pepper Sea salt crystals

Method

For the sauce: • Chopped shallots • Butter • Green peppercorns • 3 tbsp Bull’s-Eye Original BBQ sauce • 150ml double cream

1. Get the BBQ smoking hot at +220C. 2. Allow the steaks to come to room temperature.

3. Ensure the surface of the steaks is dry. If not, use a little kitchen paper to remove excess moisture.

4. Season well with salt and pepper.

5. When you’re ready for cooking, brush the BBQ bars with a little oil and lay the steak on.

6. Cook for 3 mins on each side on a closed grill.

7. When you have reached your preferred degree of cooking, remove from the grill and wrap in baking paper for 5-10 mins.

8. While the steaks are resting, make the sauce. Sauté the shallots in butter, add peppercorns, Original BBQ sauce and cream and simmer until thickened.

Perfect match

Offer the powerful and peppery Crest Cabernet Shiraz Merlot with this punchy dish or a tasty beer

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Serves 14

Strawberry and Honeycomb Cheesecake with Crunchie Bits An extra-special cheesecake that’s sure to get repeat orders from customers.

Ingredients • • • • • • • • •

200g digestive biscuits, crushed 75g butter, melted 200g Cadbury Crunchie Bits 500g Philadelphia Original 100g Greek yogurt 200ml whipping cream 500g fresh strawberries 100g icing sugar 8g gelatine leaves

Method 1.

2.

3.

4.

5.

6.

Mix the biscuit crumbs and melted butter together and stir in 60g Cadbury Crunchie Bits. Press firmly into the base of the 23cm springform tin.

Put the Philadelphia, yogurt and cream in a large bowl and whisk until thick and creamy.

Hull and roughly slice 400g of the strawberries and put into a blender with the icing sugar and blend to a purée.

Meanwhile, soak the gelatine leaves in cold water for 5 mins. Place the soaked leaves in a small pan and melt over a very low heat.

Immediately stir the melted gelatine into the strawberry purée.

Whisk the purée into the cheesecake mixture and stir in 120g Crunchie Bits. Immediately spoon the mixture over the cheesecake base and chill for at least 4 hours to set.

Just before serving, remove the cheesecake from the tin and decorate with the remaining strawberries and Crunchie Bits.

Grab a glass!

See page 34 to find new gin cocktail recipes

It’s time to celebrate all those occasions over the past year, which fell into the Covid-19 abyss.

The lockdown birthdays, the engagements, the Friday night after-work drinks…

All being well, as May/June arrive a sense of normality will be returning to pubs, restaurants and bars across the land.

Crack open the bubbly

You had better get the bottles of fizz ready. “If the vaccine roll-out progresses well and the On Premise [on-trade] can re-open smoothly, we may well see a major uplift in celebratory visits out – and that would bring excellent opportunities across the sparkling wine category,” says Mark Newton, CGA client director and wine category specialist.

Encourage customers to get into the spirit by offering deals on your sparkling bottles. Offer a reduced-price bottle with a main course or do a deal – buy one glass and get one half price. Add some fizzy cocktails to your bar list. Prosecco grapefruit spritz, anyone? Or the summer favourite, a peach Bellini?

36%

of people are looking to choose premium food and drinks when they go out *Source: Heineken Consumer Sentiment Report, February 2021

Stock up on summer favourites

Pitchers of beer or icy cider work well for groups of six. Customers will love the feel-good factor of getting a deal, too. Jugs of cocktails will also go down well.

Rosé wine is an essential for any summer, but especially at the moment with sales booming in retail.

To accompany a BBQ spread or tapas-inspired Mediterranean meal, offer customers Mountain Range Rosé. This beautiful wine will whisk customers off to sunny climes with its intense red fruit aromas of cherries and strawberries.

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Alfresco picnics A picnic might traditionally be a meal prepared at home and taken to the park, however, unusual times call for unusual thinking. Create a hamper of delicious bites that can be enjoyed by customers in your outdoor space or to take away.

Give price options

Appeal to more customers by offering a traditional or premium option. The classic picnic could be egg and cress or ham and mustard sandwiches, sausage rolls (meat or veggie) and a packet of crisps, followed by a slice of Bakewell tart or brownie.

For customers who want something a bit more special, include mini sausages with a sticky hoisin glaze, fish finger brioche rolls and sweet potato and corn fritters (see right). For sweets, include mini cheesecakes with passionfruit drizzle or a salted caramel topping.

Add a refreshment

Don’t forget the picnic drinks. Soft or alcoholic, there are plenty of options. As well as the classics such as Coca-Cola and Pepsi, offer something customers might not have tried before like Ribena Sparkling. Flavoured fizzy drink sales grew by 4.2% last year which makes this a brilliant bet.* It comes in blackcurrant and raspberry flavours and the can would fit perfectly in your picnic offering.

Upgrade your offer by giving customers the opportunity to choose an alcoholic option to add to their box for an additional charge – try a mini bottle of wine, bottle of beer or can of spirit and mixer.

The extras (and logistics)

To complete your picnic include paper plates and napkins, plus recyclable wooden cutlery. Or, to make things easy (and cheaper), make sure all the food is hand-held so you just need to add in napkins.

Put some time into making the appearance of the picnic look special.

Arrange it well and serve in a wooden tray, basket or nice card box.

Ask for a refundable deposit on return for a tray or basket. By making the picnic look high-end, customers are more likely to share a photo with their friends and help spread the word.

Sweet Potato and Corn Fritters with Chipotle Lime Mayo Fry in advance, then warm and crisp up in the oven before adding to the picnic.

Ingredients • • • • • • •

200g self raising flour 10g baking powder 2g turmeric 5g smoked paprika 5g onion powder 5g salt and pepper 400g sweet potato

• 10g coriander • 200g tinned sweetcorn • 100ml Hellmann’s Vegan Mayo • 5g chipotle paste • 2 limes, zested

Method 1.

Mix together the flour, baking powder, turmeric, smoked paprika, onion powder and half the seasoning.

2. Grate the sweet potato, chop the coriander and drain the sweetcorn. Mix with the dry flour mix and approximately 50ml water to form a thick batter that only just drops off the spoon.

3. Deep-fry dessertspoonfuls of batter mix at 175C for around 3 mins until golden and cooked through. Drain and season.

4. For the mayo, mix Hellmann’s Vegan Mayo with the chipotle paste and lime zest.

*EXT IRI, MarketPlace GB, Value, latest 52 weeks to 22.11.20

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CUSTOMER CARE

Care homes: how to create the best menus for residents Good nutrition and hydration are at the heart of safe, quality care for the older generation.

So how can we meet the dietary needs of elderly people in a care home environment?

We know that staying healthy by following a good diet can have a positive effect on physical and mental wellbeing. As we get older, the importance of good nutrition remains, however, dietary and dining needs change and often become more complex with the onset of physical and/or mental health issues.

For those in care homes, issues such as loss of appetite, conditions such as dementia and physical conditions such as dysphagia, which makes swallowing difficult, can be real obstacles in ensuring residents receive the correct nutrients and liquid intake. Without this, elderly people are at higher risk of malnutrition.

According to Age UK, 1 in 10 people over the age of 65 in the UK is malnourished or at risk of malnourishment. That’s more than one million people.

“The key is to remove as many barriers to eating as possible.

After all, an uneaten plate of food has no nutritional value whatsoever!”

Sue Cawthray, National Chair of the NACC

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1 in10 people over the age of 65 in the UK is malnourished or at risk of malnourishment Source: Age UK

Put people at the heart of your menus When thinking about nutrition in care homes, each resident has their own specific dietary and nutritional requirements, so it is important that each individual receives the right food to support their own needs and health. One size won’t fit all.

Sue Cawthray is the National Chair of the National Association of Care Catering (NACC). She explains: “In a care setting and in later life, the term ‘healthier eating habits’ should be used with caution. We prefer to talk about ‘eating for health’. For example, if an older person loses weight and it is unplanned, this is usually a result of under nutrition. A fortified diet that is dense in calories and nutrients can play a vital role in these circumstances to ensure enough nutrition is delivered in smaller portions. Now, in ‘general society’ increasing calorie intake is not a recognised form of ‘healthier eating’ whereas in a care setting it is.”

Communication is key

To ensure people eat well for their health, every mouthful of the food they are offered must be as nutritious and delicious as possible, in line with their needs. It must also be exciting and appealing to stimulate appetite and encourage eating. Sue says: “The key is to remove as many barriers to eating as possible. After all, an uneaten plate of food has no nutritional value whatsoever!

“Talk to the residents and their loved ones. Only by getting to know the individual can you get a true picture of their likes and dislikes when it comes to food and dining preferences, and any support that may be needed around mealtimes.”

Make mealtimes engaging

Healthy eating is about more than just food, it’s about the pleasure of eating too. Sharing mealtimes with others makes eating more enjoyable and has been shown to greatly benefit mental health.

Mealtimes at care home Treasure Homes are a social occasion.

Managing Director David Gillespie says: “We try to make mealtimes fun and engaging for our residents wherever we can. They are involved in choosing what they eat, and we draw up the menus according to them. They also regularly bake puddings and treats together such as chocolate cornflake buns which they love, mostly because it reminds them of childhood.”

Getting the environment right for dementia residents is important

For residents with dementia, dining might not be an easy or pleasurable experience but small changes to the dining environment can help greatly. David says: “We have no set meal times for our residents with dementia, because they don’t really recognise mealtimes. Instead, we set out trollies of finger food during the day that they can help themselves to whenever they like.

“When our residents do sit down for a meal, though, we make sure the plate and tablecloth are different colours and the food is separated.

This way, it helps them see the food more clearly and so encourages them to eat more.”

find out more For recipe ideas and nutritional guides, look at Premier Foods’ care home hub: brws.it/carehomehub

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All things gin Take some World Gin Day inspiration from a Liverpool bar this 13 June

Rebecca Haycox, General Manager of Liverpool Gin Distillery

Gin has fast become the drink of choice for customers across the country and since 2016, the number of distilleries in the UK has tripled, according to HMRC. Ontrade sales of gin more than tripled 2015-2020.* This ‘ginaissance’ makes World Gin Day on 13 June the perfect opportunity to drum up custom or even attract new patrons.

There are lots of ways you can turn the day into a big event, and it needn’t cost a lot either. We visited the team at The Liverpool Gin Distillery to find out how they’ll be celebrating. Plus, they shared some extraspecial cocktail recipes for the occasion.

Fun experiences

While not everyone will have the same facilities, it doesn’t mean you can’t host fun experiences for World Gin Day. Rebecca says: “Throughout the pandemic, people have been educating themselves at home and experimenting, so I think there’s an interest in learning.

“Even if you don’t have a distillery in-house, you could still run a masterclass covering the history of gin, you could invite your suppliers to talk customers through the different gins and you could include hands-on elements like taste tests and cocktail making.”

Make it bespoke

Manager at the distillery, Rebecca Haycox, explains what they’re planning this year (all being well with Covid restrictions): “It’s a brilliant chance to promote our gin lab experience where customers have the chance to create their very own gin on site.

“Customers learn about the history of gin and explore a range of botanicals before choosing their own selection and distilling their own bottle. We even seal the bottles with wax and print custom labels.

“We run three sessions a day, seven days a week. It’s really popular and weekend slots are usually booked up several weeks in advance.”

The Liverpool Gin Distillery lab experience allows customers to distil their very own custom gin *CGA On-Premise Measurement Tool, 2020 (pre-Covid)

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Out of the ordinary Bartender Sammy serves up something a little different for World Gin Day

n Johnny’s Chocolate Orange

Cherry Thyme Sour

Elderflower Gimlet

A favourite chocolate treat is transformed into a flavour-packed cocktail that’s not too sweet.

Fruity, with a herbal twist, this sour cocktail is perfect for those customers who love to try something different.

Elderflower and gin strike a perfect match so why not put a twist on this favourite with rose petal gin?

Ingredients

Ingredients

Ingredients

Method

Method

Method

• • • •

40ml Whitley Neill Blood Orange Gin 20ml Crème De Cacao 12ml Triple Sec 20ml orange juice plus orange peel to garnish • 12ml dark chocolate liqueur • A chunk of chocolate orange, to garnish

1.

Add all ingredients to an ice-filled shaker and shake.

2. Finely strain into a chilled coupe or martini glass.

3. Use a microplane grater to shave some chocolate orange on top and garnish with orange peel.

• • • • • • •

1.

50ml JJ Whitley Pink Cherry Gin 25ml Triple Sec 25ml freshly squeezed lime juice 15ml William Fox Thyme Sugar Syrup 1 egg white 2 drops Angostura Bitters Thyme sprig and maraschino cherries, to garnish

Shake all ingredients (apart from the bitters and garnish) in a shaker.

2. Add ice to the shaker and shake a second time.

3. Strain into a chilled coupe glass, add two drops of Angostura Bitters and the garnish.

• 50ml Liverpool Organic or Liverpool Rose Petal Gin • 20ml elderflower liqueur • 20ml freshly squeezed lime juice plus lime peel to garnish • 5ml sugar syrup • Soda water (optional, add if the drink is too alcoholic)

1.

Stir or shake all the ingredients (apart from the garnish) with ice in the shaker.

2. Fine strain into a chilled coupe or martini glass. Add lime peel garnish.

3. If the cocktail tastes too strong, add a little soda water.

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GET SOCIAL

Do you follow?

Head Chef Elliot Hill is all about good quality, fresh ingredients

Elliot Hill has been Head Chef at Liverpool’s Panoramic 34 since January 2020, and started his career more than 13 years ago.

“I was working as a waiter and bar supervisor while at university but kept asking the chefs how to cook this and that, so they got me in the kitchen and I loved it! I never thought I could make a career out of it, but my then girlfriend (now wife) encouraged me to go for a fine dining position, which got me hooked.

“For me, ingredients are king!

Always follow the seasons. Always buy the best produce you can and go from there. It is also important to remember it’s a team game – having a great team around you to bounce ideas off and to try new combinations and techniques means everything. It’s been a tough year but we can’t wait to get back to it.

“You’ll see my love of humble ingredients on my Instagram. I like to put them with luxury pairings.

Clean and distinct flavours like lovage and celery are favourites, I also love truffles. Working with pork is great as it’s so versatile in terms of cooking techniques and textures. My go-to fish is stone bass; it’s not the most widely loved but I love the skin and how crispy it can get, and how flaky and meaty the flesh is.”

Follow

@elliothill33

Who inspires you on Instagram and deserves more credit?

Send us your suggestions on social @barkitchenmag or email editor@barandkitchenmagazine.com

find out more Don’t forget to follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition. Read more on page 50.

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What is CSR and how to improve yours CSR might sound unfamiliar but it’s something you probably know more about than you think. Here’s how you can make your business more sustainable

WHAT IS CSR? Corporate social responsibility (CSR) is all about businesses being conscious of the impact they’re having on all aspects of society. It looks at how responsible and ethical you are to the environment, your community and people (be that your team or suppliers). It’s a term often used by large organisations but it’s actually super relevant to small independents too.

From recycling to looking after your team, donating meals to using less plastic, these are all part of CSR. Having strong policies could make you more attractive to the best employees, encourage customers to visit (and come back) and even lead to more profit through new costsaving, sustainable measures.

The three main areas of CSR:

ENVIRONMENT

Improving your CSR doesn’t need to be daunting. It’s likely you’re actually doing lots of CSR ‘things’ already without realising it. So, the steps probably don’t have to be huge or immediate. There are small changes you can make that will have a lasting impact.

This article marks the 55% would pay more for start of a series where products and services from we’ll be looking at many companies that are committed different elements of to positive social and CSR and how you can environmental impact make simple, positive changes in your Source: NielsenIQ’s corporate social business. The three responsibility survey areas to consider are outlined below.

Did you know...

Community

People

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THE Environment Making sure we all play our part in a sustainable future

GO GREEN

65%

of diners now want to make sustainable choices when eating out. This was 47% pre-lockdown Source: The Sustainable Restaurant Association, Oct 2020

It’s a topic that has massively come into the spotlight in the past five years with everyone, from huge corporations to hospitality owners and customers, looking at how they can reduce their impact on our planet. For businesses, cost can sometimes be a barrier to becoming more sustainable, but long-term it can often work out to be more profitable. There are many ways you can become more sustainable, here are just some: recycling, plastic use, choosing more sustainable ingredients from ethical suppliers, reducing food waste and using green energy.

18% *Source: WRAP

Employees

63%

of hospitality workers said they’d be less likely to leave their job if the benefits and pay were better Source: YouGov and Deputy

of food purchased by the UK Hospitality and Food Service sector is being thrown away*

56%

OF packaging and other non-food waste that is thrown away in hospitality could have been recycled*

YOUR PEOPLE Looking after your most valuable asset

Good people are key to running a successful business, be that your staff or the suppliers and contractors you deal with.

Employee retention and skill shortages are big problems in the industry, especially with Brexit. There’s never been a more important time to think about how you can support and keep the best team members. You can do this by looking at training (are there any on-the-job opportunities or free courses they can do?), improving your employee benefits and putting together a plan to support their wellbeing.

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CORPORATE SOCIAL RESPONSIBILITY AT A GLANCE

YOUR COMMUNITY giving back to those close to home

The Covid-19 pandemic has shown us all the importance of 46.5m community and shopping at local businesses. Many of you have already been supporting your local areas through meal donations Fareshare gave to food banks, vulnerable families and shielders, and volunteering 46.5m meals to your time. By playing a central part in your community, you’re not vulnerable people, just helping others, but also gaining a great reputation for being an using surplus food ethical and worthwhile business. Although this isn’t the motivation, from the industry Source: FareShare it can lead to you generating more footfall through goodwill.

Get started!

Choose a green ambassador or champion in your business.

It can be their job to dedicate a bit of time each week or month to looking at how

you can become more sustainable. Consider giving the responsibility to a younger member of staff as many in this generation are more eco-conscious and it will give them good experience.

In the next issue: the first article in our CSR series – how you can easily reduce your plastic use

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ways to score a winner with the

Euros

11 June – 11 July

1

With many punters unable to attend the big games in person, expect to see more customers heading your way to soak up some of the game day atmosphere. Here’s how you can put on a winning formula to keep them coming to your venue

Build it and they will come Customers will be looking for new places to watch the games and enjoy a great atmosphere, so if you have a TV but don’t normally host sports events, reconsider for this year. It’s likely there will still be limits on the number of people allowed inside venues (especially for the games before 21 June). Check out what type of licence you need, in plenty of time, weighing up the costs versus the extra takings you could gain and whether it would be worth the additional outlay.

2 drinks deals Drinks promotions are big news for football tournaments.

Think about special deals on drinks from the competing countries. Or what about a great offer on customer favourites such as Heineken®. As the Official Beer Partner of the Euros and the number one brand customers associate with sport, Heineken is a must for your bar*. Make sure you’ve got no- and low-alcohol options as more customers are looking to moderate their alcohol intake by as much as 50% in a recent survey – Heineken 0.0 available on draught or by the bottle is a great option.** Pitchers of beer are an alternative for a deal and with less trips to the bar they will help with social distancing too.

Venues took on average

£886 extra

on drinkS sales during England’s winning World Cup 2018 games

* Toluna survey, October 2020, 18-64 beer drinkers ** IPSOS RESEARCH AII LAD consumers in the UK n=424, 0.0 drinkers n=186

*Source: CGA Volume Pool

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3

4

DRUM UP REGULAR SUPPORT WITH PRIZES

For every customer who buys a drink or food before or during the game, offer them a raffle ticket to be entered into a prize draw. When the whistle blows at the end of the match, pick out the victor. As a prize, get them coming back by offering a round of free drinks or a meal when they next visit.

5

LOYALTY PAYS OFF

Encourage customer returns for every game with a Euro loyalty card. Customers get a stamp for every drink or snack bought and when the card is completed, they get a free bag of crisps, nuts or a half pint at the final game. Alternatively, provide a voucher for 20% off food for the next game day.

SIZZLING SNACKS Nuts, crisps and beer strike a perfect match. Get fully stocked on your most popular snacks such as Pringles and throw in some interesting extras like KP Spicy Chilli Peanuts or Sweet Chilli Cashews. Consider a drink and snack promotion to increase cross-selling opportunities.

7.9m

PEOPLE visited the ON-Trade for a World Cup occasion in 2018 *Source: CGA BrandTrack 2019

6

DON’T FORGET THE NON-FANS

Be mindful of those customers who aren’t interested in watching the games. If possible, section off the area with the TV, or show the games outside if feasible (and the weather is friendly!). Make sure these customers still feel looked after.

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7

Bitesize success

Score big with your bar snack menu. Hand-held bites are quick and easy to nibble on during the action.

Halloumi fries, samosas, cod goujons with a tartare dip and mini sliders would all go down well. Try crisps or nachos with this amazing Beer, Cheese and Chorizo mega dip. It tastes great with McCoy’s Muchos.

Beer, Cheese & Chorizo Dip Ingredients

• 250g cooking chorizo, crumbled • 120ml Mexican lager • 200g grated cheddar • 200g Monterey Jack cheese • 1 tbsp cornflour • ½ tsp cayenne pepper • 2 tbsp hot sauce • 2 large tomatoes, diced • 1 red onion, diced • 1 jalapeño chilli, diced • 1 tbsp coriander, chopped • Juice of 1 lime • Sour cream, to serve • McCoy’s Sour Cream & Onion Muchos, to serve

Method

1. Fry the chorizo over a medium heat for 3 mins. Tip into your serving dish.

2. In a saucepan, heat the lager until bubbling.

Combine the cheeses with the cornflour, cayenne and hot sauce, then tip into the beer and whisk until you have a smooth sauce.

3. Pour over the chorizo.

4. Combine the tomatoes, red onion, jalapeño, coriander and lime juice in a bowl to make a salsa.

Set aside.

5. When ready to serve, grill your dish on a high heat until bubbling. Garnish with hot sauce, sour cream and salsa and serve with McCoy’s Muchos.

28 June – 11 July

HOW TO Ace Wimbledon All being well with the Covid-19 restrictions easing, you should be able to operate as normal for Wimbledon this year. So, get the games on the TV, stock up on strawberries and fizz and make sure customers know your venue is the place to be.

Go classic

Bowls of sweet British strawberries drizzled with cream are the perfect accompaniment to the tennis. Offer a glass of prosecco for a few pounds extra to complete the Wimbledon deal. And don’t forget a bottle of Evian, The Official Water of the Championships, which is bottled in 100% recycled plastic* and is 100% recyclable.

Go premium

Impress customers with the ultimate Wimbledon picnic pack – Scotch eggs, scones, smoked salmon sandwiches, Eton mess and fizz cocktails.

For those looking for a non-alcoholic option, go for Robinsons Summer Cordial.

Serve with sparkling or still water for the perfect refreshment on a sunny day.

If the weather is looking good and you’ve got a big screen outside, you could even hire out deckchairs to capture that Henman Hill/Murray Mound feeling. Here’s hoping for a sunny tournament!

At the time of going to print, the Euros and Wimbledon were due to go ahead. Fingers crossed it stays that way! *Evian single 1.5l and single 750ml bottles are made from 100% recycled material. Cap and label don’t yet contain recycled plastic.

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How to improve your social media marketing We speak to Hannah Clark, Head of Social at hospitality marketing agency Me:Mo, to ask her advice on getting your business noticed Social expert Hannah has worked with many hospitality businesses, from restaurant groups, to Michelin-starred venues, to street food vans. With outlets re-opening after lockdown, she believes social media can open up a whole world of new customers to you. Here are her top tips for success in social.

Treat your in-person and online customers the same The community management of social media is really important. My boss always says that a hospitality owner would never ignore a customer who walks in the door and social media should be treated in the same way. If someone has made the effort to follow or engage with you online, then they should be acknowledged.

I’d advise always trying to reply to comments and tags within 24 hours. If it’s a complaint, get in there sooner. Check the channels once a day, more if you can. You can turn on auto-responses so customers will immediately get an acknowledgement and an expected response time. If you simply don’t have the time to respond promptly, you could consider paying an agency or individual to monitor the channels. And be authentic in your responses – show personality and try and keep a consistent tone of voice (even if you have a few people managing the accounts).

“A hospitality owner would never ignore a customer who walks in the door and social media should be treated in the same way” Hannah Clark, Head of Social at Me:Mo

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If you’d like to print out this guide, head to our website to download it: brws.it/socialtips

Cheats for good photography

53m

There’s no doubt that taking good food photography is tricky. But images are important on social media so it’s worth a bit of time to get it right. Lots of people will go to social first to look at what you do, which can create a good (or bad) first impression.

To improve your photos, take shots in natural light where possible or try candid pictures of the chefs in the kitchen or bartenders pouring drinks. Canva app is brilliant for customising photos and making them look more premium. Mojo, for Instagram Stories, is also worth a download. Both apps are simple to use and can significantly improve your imagery.

active social media users in the UK Source: Statista, Feb 2021

Be proactive

Use your followers’ images

I always advise being proactive, rather than reactive on social media. Go out and find new followers. Use the explore page on Instagram to find new potential customers to follow. You can search for different hashtags that are relevant to your business and use them in your posts or find new contacts through them.

If someone tags you in a post, take a look at who has liked that post. These people could be new customers. Give them a follow or comment on their posts. Get your voice out there.

People love posting photos of their meals on social media, and many will tag the venue where they ate.

These photos can be a great source of content for your channels. After checking if they’re happy for you to share it, post it on your channel tagging them and you’ll get more people seeing your profile.

23 minutes is the average amount of time users spend on Facebook every day Statista, Feb 2021

Promotions – are they worth it?

The lowdown on paid adverts

I’d treat promotions on social media with caution.

If you do it too often, it can cheapen your brand and customers will come to expect it. However, done infrequently and well, they can be valuable for growing your account.

For example, you could say that the first 10 customers who book a table when you re-open get a free cocktail. This kind of deal can create excitement and buzz around your business.

With paid adverts on social media, you can gain some good attention with a little budget. Don’t go into it blindly, though. Do your research beforehand and don’t just put your credit card on there without any upper spend limits!

Think about what your objective is – do you want more followers?

More bookings for a particular night? Facebook has lots of guidance on how to run ads. Look at their free training courses through Facebook Blueprint. To start with, you could just try £10/day and see how it goes.

Keep an eye on how well the adverts are performing. Don’t keep them running if they’re not working. Adapt and think again.

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Which channels are best?

25-34 year-olds

Our hospitality clients tend to mostly use Instagram and Facebook but it depends on your audience. If your target is the younger generation, then it might be worth looking at TikTok and Snapchat as that’s where they tend to be. Just be wary of mentioning alcohol on these channels: there are rules around it because of the young demographic. Twitter is very good for community engagement and as a customer service tool. But maybe it wouldn’t be your first choice to start with.

are the biggest audience on Instagram in the UK Statista, Feb 2021

Influencers – should you use them?

Social influencers get a lot of bad press but they can be an asset to a business. If you have any people nearby who have a good following, it’s worth offering them a free meal in exchange for a review or mention on their channels. It could be lucrative for you.

The influencers don’t need to have massive followings.

In fact, micro-influencers – with 1,000-100,000 followers – are often a much better bet. Their followers can be very loyal and engaged with what they’re posting, which means more exposure for you.

We worked with a café last year that decided to branch out into deliveries with a new brand during lockdown – Breakfast En Bread (@alldaybrunchers). Every time an influencer posted about them, we saw big boosts to their follower numbers and sales. It really can help you get noticed.

“Social influencers get a lot of bad press but they can be an asset to a business” Hannah Clark, Head of Social at Me:Mo

Don’t take on too much and use the channels the right way Don’t feel you need to have profiles on every single social channel. If you’re pushed on time, just do one and do it well. Try to update it regularly, so customers know you still exist.

If you do have multiple channels, I wouldn’t recommend putting out the same posts on every one.

Each channel has a different function and audience. On Instagram, the photos should do the talking. Videos are favoured by Facebook so they will be seen by more people. Whereas Twitter is more about engaging with followers, reposting and talking to peers.

As well as the main photo grid, Instagram has lots of options to share content with customers – Stories (posts that appear for 24 hours), IGTV (for longer videos) and Reels (for 15-second video clips).

Stories are great for finding out more about your audience and what they want. Try some polls and questions: ‘We’re thinking of running some specials next week, would you prefer x or y?’ It could be really useful market research (for free!). You can also get away with the imagery being a bit less professional as it disappears after a day.

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Use videos as they will be seen by more people

Repost and engage with followers

Let your photos do the talking

Don’t feel you have to have profiles on every social channel

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competition

#feedyoureyes Would you like to showcase your best starter, main or dessert and win a £50 Amazon voucher? Enter below and check out this issue’s brilliant winners

winNER

winNER

winNER

Sunshine Salad with Beetroot, Fennel and Orange

Salmon with Tomato, Chorizo & Mixed Bean Cassoulet

Chocolate Custard, Roasted Pistachio & Meringue

“This summery vegan dish looks simple but it’s actually got five different textures of beetroot!

Customers are loving it”

“This takeaway has been a sellout. The beans are slow cooked in a tasty fish stock, then topped with local Scrabster salmon”

“My inspiration was 70% single origin chocolate made in Glasgow.

The smooth, set custard with nuts and meringue is so good”

Bjorn Moen

James McMahon

John Traynor

@bjornmoenchefproject Head Chef at The Commodore Hotel, Instow

@jimmer_mcmahon Head Chef at The Pier Cafe, Lairg

@chefjohntraynor Owner of Undercover Dinner Society

Starter

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how to enter

Main

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To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag Read the T&Cs here: brws.it/comptc

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