Bar & Kitchen Mar/Apr 2021

Bar& Kitchen Mar/Apr 2021

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– Championing independent business success

Is your venue family-friendly?

Top tips to bring in more families (it’s not all about colouring pages!)

Get ready Landlord shares how he’s prepping for post-lockdown

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British

10 British superstars – how they can add value to your menus this spring

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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

It’s been a tough start to the year for everyone. The sudden closure

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

announcement in January and uncertainty over re-opening have been

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 Contributor–Jim Levack

Further information 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 to the magazine, please email editor@ barandkitchenmagazine.com

difficult for us all in the foodservice and on-trade industries. Many of you have shown what a resourceful sector we are by diversifying your businesses, setting up takeaways and meal kits at short notice. It’s inspiring to see.

We’re all in this together, from suppliers and wholesalers, to our customers like you. Your wholesalers are facing challenges with little government support available. Some are operating at a loss to keep outlets going. Dealing with the peaks and troughs, the ‘stocking up’ and wastage, is hard for everyone. Your suppliers need you more than ever.

Let’s hope for better times to come for us all! Hope you enjoy this issue of the magazine and find the articles and recipes useful.

Les Mohammed, Senior Trading Controller, Unitas Wholesale

get social @BARKITCHENMAG

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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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37

£20 completely FREE!

28 Contents Trends 08 New products… don’t miss 10 Hungry for… what you can do

with chickpeas and black garlic

13 Thirsty for… rosé prosecco, vodka and sparkling water

17 Ingredient of the season… rhubarb

13 On the cover

Recipe

Expertise 20 Allergens… spotlight on nuts, peanuts and sesame

23 Special diet… keto. Ways to cater for these health-conscious customers

28 Buy British... 10 superstars to help add value to your menus

34 Do you follow… get inspired by Rory Lovie’s seasonal dishes

37 Summer comeback… we interview

pub landlord Stuart Ladyman, to see how he’s preparing for the sun

45 Seasonal events… Father’s Day,

17

Don’t miss our Amazon voucher give-away!

Coeliac Awareness Week and more

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

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

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!

Advice 24 Customer care... how to make

your venue more family-friendly

42 Pest control… find out how to

avoid pests and keep them away

45

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Photo credit: Vicki Couchman

“Getting outdoors in better weather is high up the list, along with being able to visit loved ones and meet up with friends for a meal or coffee as the vaccine roll-out progresses.

Many of our users are desperately hoping schools will be able to re-open again soon.

Parents of young children, in particular, have struggled to cope while they’ve been closed, so once it’s safe, there will be a lot of goodwill” Justine Roberts, founder and CEO of Mumsnet

In good company

“I’ve used lockdown to put the finishing touches to my business, so I’ve tried to remain positive. I’ve never been properly open since having the work done, so I can’t wait to see people’s faces as they walk in for the first time. We have to believe the future will be bright” Stuart Ladyman, Landlord of the Rothschild Arms

“We’ve been extremely busy during the restrictions, safeguarding empty venues where pests still think they can eat out. So, like our clients, we’re looking forward to kitchens being busy once more and getting back to what hospitality is good at” Nick Bryan, Senior Pest Elimination Manager at Ecolab

Our magazine contributors share their hopes for a postlockdown spring “Good use of social media and digital platforms is really important right now, particularly as customers are unable to visit your venue. Use your social channels to tell customers about new initiatives you might have planned such as deliveries for special events, a new takeaway service, the launch of a new menu or your plans for when you open your doors again. Keep your website up to date, with regular fresh content” Aaron Green, Digital Manager, Unitas Wholesale

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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

NEW FLAVOUR FOR POPULAR TANGO BRAND From March, look out for the new Dark Berry Tango.

The delicious blend of sweet, tangy raspberries and rich blackberries is the latest flavour in Tango’s highly successful sugar-free range.

Taste tests have scored Dark Berry the best Tango variant to date.* In the last year, Tango has seen +13% growth, making it one of the fastest-growing fruit carbonated brands.** Definitely one to try if you’ve got customers looking for sugar-free drinks or just those who love their Tango fix!

Available across all major pack formats, including 330ml cans and 500ml PET bottles. britvic.com *Source: MMR | Central Location Test | Product Evaluation | N157 Consumers: (nat rep. sample) | March 2020 **Nielsen Total Coverage Tango

MCDOUGALLS LAUNCHES REDUCED FAT, VEGAN COCOA POWDER With many caterers looking to create dishes for a variety of dietary needs, the new McDougalls Reduced Fat Cocoa Powder offers a healthy and naturally gluten-free option for foodservice, especially schools and healthcare operators.

It also has the added bonus of being suitable for vegans and those caterers following the Food for Life accreditation.

The cocoa powder has 10%-12% less fat compared to other products on the market, helping you make tasty bakes without the full-fat label. And you know with the McDougalls brand you’ll get a quality, premium product. Available in 6x500g packs.

RSV, YOY % growth and Abs Value Growth YOY 52 w/e 23.01.21

mcdougalls.co.uk | premierfoodservice.co.uk

DANONE BRINGS BRITISH FAVOURITE HARROGATE SPRING WATER ON BOARD Danone Waters has welcomed a new brand to its portfolio – the award-winning Harrogate Spring Water. Synonymous with style and elegance, the British brand combines its iconic ‘diamond’ bottle with illustrious water heritage to produce one of the finest spring waters in the world.

Harrogate Spring is bottled at source within a protected site and slowly filtered to create a smooth and refined taste.

It’s been enjoyed across the world for centuries and even been a top choice for royals!

Harrogate’s neutral pH and delicate blend of natural minerals make it the perfect water for serving with food and for pairing with spirits such as whisky. Make sure it’s in your fridge! harrogatespring.com | danone.com

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ELDERFLOWER SLIMLINE JOINS SCHWEPPES TONIC LINE-UP Elderflower tonic is a big customer favourite, being pipped only by Mediterranean to the top flavoured tonic spot. It’s a big growth area and one to definitely capitalise on in your outlet.* Schweppes’ new elderflower tonic is a great pick. It offers the quality brand assurance and is also low calorie, at just 8kcal for 200ml. Ideal for customers who are looking for healthier options.

As well as pairing with gin, try the elderflower slimline with vodka and cucumber slices. schweppes.eu | coca-cola.co.uk

McCOY’S BRING OUT FLAVOURS INSPIRED BY WOOD-FIRED TREND We might not be quite in BBQ season yet but you can give customers that wood-fired experience with McCoy’s new Fire Pit range.

With classic McCoy’s boldness, the new range has a flavour and spice level to suit all tastes. Flame Roasted Peri Peri gives customers a medium heat kick with the popular spice mix. Cooked low and slow for a succulent and sweet, smoky pork rib taste, Flame Scorched BBQ Rib delivers a rich and tangy Deep South flavour.

If you haven’t got these stocked yet, grab some from your wholesaler. We think customers are going to love them. Available in 26x45g grab bags. mccoys.co.uk | kpsnacks.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 SODA FROM SCHWEPPES FOR CUSTOMERS WHO LOVE PINK! Did you know 54% of people who buy pink gin buy it because it’s pink? Pink drinks are big news, particularly with the 18-34 year-old market. They’re the largest consumers of pink drinks.* So, if your venue is popular with these younger customers, Schweppes Russchian Pink Soda is one to get on the menu. It’s fantastic as a spritz drink with rosé wine and pink grapefruit juice.

The 200ml soda is only 40 calories, appealing to customers looking for a healthier drink as well. Caloriecount is often the top reason for customers choosing a spirit and mixer option. schweppes.eu | coca-cola.co.uk *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

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trends 01

Hungry for...

As we go into spring, what are the must-have trends to put on your menu?

BLACK GARLIC

Serves 10

It’s an ingredient that has been on many chefs’ radars for a while but it looks like black garlic’s time in the spotlight might have come, after Waitrose predicted it as one of its hottest trends in 2021.

What exactly is it?

Black garlic is not a fermented garlic or a different type of allium – it is in fact regular garlic that has been heat- and dry-aged under specific conditions. This not only changes the colour, but also the flavour and texture.

The caramelisation leads to a sweeter, less pungent taste that has been likened to balsamic vinegar and the ageing gives a chewy, soft texture.

As well as being delicious, black garlic has health benefits which you could mention to customers. It’s reported to contain more antioxidants than regular garlic which could help to reduce inflammation in the body.*

Stir-fried Vegetable Noodles

How is it used?

Black garlic traditionally featured in Asian dishes but over recent years its use has become more widespread, appearing everywhere from high-end restaurants to burger menus. The softened cloves can give an umami depth and subtle sweetness to dishes.

Add to pasta sauces such as Bolognese, use as a topping for a burger, or stir into mayonnaise for a tasty dip.

You could jazz up some mashed potato with a spoonful of the paste or add it to a stir-fry for an extra flavour boost. *Black garlic: A critical review of its production, bioactivity, and application, Journal of Food and Drug Analysis, 2017

The black garlic elevates this dish to an enticing main or side.

Method

Ingredients

2.

• • • • • • • • • • •

500g egg noodles 3l water 100g onion 100g carrots 100g spring onions 150g bok choy or similar green leafy vegetable 25g groundnut oil 40g CHEF® Black Garlic Paste 20ml CHEF® Asian Liquid Concentrate 75g coriander, leaves picked 50g Thai basil, leaves picked

1.

3.

4.

5.

Soak the noodles in the water until soft. Strain.

Perfect Cut the vegetables into match similar sizes so they cook evenly and quickly.

Stir-fry the vegetables in the oil and CHEF® Black Garlic Paste.

Add the noodles and season with CHEF® Asian Liquid Concentrate.

Pair with To serve, garnish the a refreshing dish with coriander Chardonnay and Thai basil leaves. like Hardys

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Chickpeas Demand for the humble legume is growing as many in the UK seek to increase their plant intake. One report says: “The United Kingdom is a forerunner in plant-based consumption in Europe (mostly by flexitarians).

The demand for plant protein is high and expected to continue to grow.”

(The European Market Potential for Chickpeas Report, CBI).

4.8%

Serves 10

annual growth is predicted in the global chickpea market 2020-2025 Source: Chickpea market – growth, trends, and forecasts report, Mordor Intelligence

Chicken Tikka Chapati Burritos These gluten-free wraps can be used for vegetarian fillings too, just substitute the chicken for squash.

Ingredients

Phil Vickery gluten-free flour mix • 700g rice flour • 200g potato starch • 100g tapioca flour

The multifunctional pea

Chickpeas’ versatility in recipes makes them very desirable. They can be used to bulk up curries and stews, as nutritious snacks, in basics such as chickpea (gram) flour and pasta, or even as an egg white substitute when the chickpea water is used to make aquafaba.

One of the chickpea’s biggest benefits is that it’s suitable for people with the most common allergies – those who follow gluten-free, nut-free and dairy-free diets. This makes it a perfect ingredient for your menus.

Put on a new starter – pair warmed chickpeas with chorizo (or halloumi) in a salad – offer spicy roasted chickpeas as a bar snack or rustle up a range of takeaway chapati burritos made with chickpea flour.

Filling • 30ml rapeseed oil • 400g onions, sliced • 400g chicken thighs, skinless & boneless, diced • 400g mixed peppers, diced • 300ml Knorr Professional Patak’s Tikka Masala Concentrated Sauce • 300ml water Chapatis • 5g bicarbonate of soda • 256g gram (chickpea) flour • 256g Phil Vickery gluten-free flour • 800ml water • 10g cumin seeds • 10g fresh coriander, chopped To assemble • 100g red onions, thinly sliced • 100g baby leaf spinach

2. Filling: heat the oil in a suitable pan and sweat the onions for 5 mins.

Add in the chicken thighs and mixed peppers, cook until lightly brown.

3. Add in the Knorr Professional Patak’s Tikka Masala Concentrated Sauce and water. Bring to the boil and simmer gently for 30 mins. Allow to cool and refrigerate.

4. Chapatis: in a large bowl, mix the bicarbonate of soda, gram flour and gluten-free flour so they are evenly combined. Add the water to form a batter, and mix in the cumin seeds and chopped coriander.

5. Add a small ladle of mixture to a lightly oiled pan and spread around the base. Cook until the chapati sets in the pan and then flip until fully cooked. Then repeat with the rest of the mixture.

6. To assemble: lay out the chapatis and add a portion of the filling in the middle, then top with the red onion and spinach. Roll up and wrap in greaseproof paper and foil to make a sausage shape. Chill until required.

7. To reheat for service, place the chapati burritos in an oven at 110C for 35 mins, hot hold and serve.

Method 1.

Flour mix: mix all the flours together or place into a food processor and pulse until mixed. Store any leftover flour in an airtight container.

Offer a lunch bundle with this no added sugar, low calorie L’MON Lemon & Lime

Perfect match

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trends 02

Thirsty for...

Three trends to boost sales as on-trade re-opens

Rosé prosecco It’s safe to say we’re big fans of the bubbles in the UK. According to the Consortium for the Protection of Prosecco DOC, we are the largest market for prosecco, accounting for a massive 36% of bottles consumed.

So, why not pair the sparkling wine with rosé, which is also seeing a rise in popularity. A CGA and Liberty Wines Premium On-trade Wine Report found that over the past few years, the rosé wine market has been increasing with a specific boost to the premium market.

Sparkling water Still or sparkling? It looks like customers are favouring the fizzy stuff, from recent statistics. At the end of 2020, plain sparkling water was growing 10% above the category average and was the only segment driving growth in water.

Interestingly, in the last recession of 2008-09, plain sparkling water also gained significant market share compared to still and flavoured water.* It’s not just the alcoholic fizz customers turn to in hard times! Water expert Danone predicts that sparkling will outperform still water by 5% in 2021.

10%

Plain sparkling water saw 10% growth above the category average

A hit with customers With this in mind, as customers return to venues across the country, make sure you’ve got good stocks of the best sparkling water. We love Harrogate Spring. It’s not too fizzy and a perfect partner to food, or to drink on its own. *Source: Kantar Worldpanel (Peak recession July 2008 to July 2009 vs prior year)

Combining the two wines is proving very popular with many supermarkets posting huge sale increases for pink prosecco over Christmas. As we move into spring/summer, to what we hope will be a more ‘normal’ and open period for on-trade, venues can look to attract these customers with this new on-trend line.

The prosecco grape, glera, is combined with 15% pinot noir to give the attractive pink hue.

As many as 40-50 Get this million bottles prosecco from your on-trade are being made in wholesaler the 2020 vintage, making it one of the fastest-growing wines on the market.

Look out for the Santa Loretta Prosecco Rosé, which tastes fantastic and provides a strong profit margin.

Source: IRI Marketplace MAT to 29/11/2020

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Flavoured vodka

Raspberry and Cranberry Fizz

In a year when venues faced lengthy closures and restricted opening hours, it is no surprise that customers have been turning to retail to buy alcohol.

It is also interesting to look at what trends this sector is seeing as it is likely these will come over to on-trade when pubs and bars can re-open fully.

Ingredients

What’s popular?

1. Add the JJ Whitley Raspberry Vodka to a tall glass with ice.

2. Add the juice and top up with lemonade.

3. Garnish with a sprig of mint and a couple of raspberries.

At several points in the past year, flavoured vodka has seen big sale increases. In October 2020, sales were up by a huge 50%. Customers are getting experimental with different cocktails and flavours.

James Stocker, Marketing Director at Halewood Artisanal Spirits, says: “This trend for experimentation is something we don’t see slowing down any time soon, and if the recent growth rate in flavoured vodka continues, we will see the category double in size over the next year – demonstrating a significant sales opportunity for the trade.”

Several brands have great ranges of flavoured vodka.

Try JJ Whitley, which has a quality, artisanal selection that includes Watermelon & Lime, Peach & Apricot, Raspberry and award-winning Rhubarb.

• • • •

50ml JJ Whitley Raspberry Vodka 50ml cranberry juice Lemonade, to top up Raspberries and mint, to garnish

Method

50%

increase in flavoured vodka sales Source: Nielsen, October 2020

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recipes

Season & Serve Let’s celebrate the tart, yet fruity rhubarb

With its attractive pink tone and unique sourness, rhubarb is an unusual beauty in the food world.

Often paired with sugar to counter its tartness, rhubarb is delicious in desserts and drinks, and can even be found in savoury dishes as a sour note to meat or fish

Rhubarb Fool with Ginger Crunch Serves 4

Upgrade a tasty fool with a warmly spiced topping.

Ingredients

For the ginger crunch • 30g plain flour • 25g caster sugar • 11g margarine • 16g golden syrup • 1.5g dried ginger • 1.5g bicarbonate of soda • 20g Shredded® Wheat

1

For the fool • 200g rhubarb, cut into 2cm lengths • 1-2 tbsp caster sugar, to taste • ½ an orange, juice and zest • 200ml whipping cream • 60ml Carnation® Condensed Milk

Method 1.

Ginger crunch: place all the ginger crunch ingredients into a bowl. Mix until it resembles coarse breadcrumbs.

2. Spread the mixture over a baking tray and bake for 10–12 mins at 180C. Halfway through

3.

4.

5.

6.

7.

baking, mix the ingredients to re-crumble. Once cooked, set aside to cool.

Rhubarb fool: put the rhubarb in a pan with the sugar and gently heat until the rhubarb has softened. Taste and add more sugar if needed.

Add the juice and zest of half an orange to the rhubarb and mix.

Save a little zest and set some chunky rhubarb pieces aside for the garnish.

In a clean bowl, whip the cream until stiff peaks form. Add the condensed milk and re-whip until firm.

Fold a quarter of the rhubarb into the cream mixture. If not using straight away, cover and place in the fridge.

Place the rhubarb fool into a piping bag. Layer up the dessert with the rhubarb, fool mix, then top with the ginger crunch.

Add a second layer, in the same order. Garnish with rhubarb and orange zest.

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SERVES 1

2

Serves 10

3

Rhubarb & Ginger and Tonic

Pan-Fried Duck, Duck Croquette, Endive & Granola

Put a fruity spin on a G&T with this flavoured gin cocktail.

The duck can be swapped with chicken if duck isn’t available.

Ingredients

Ingredients

• 50ml Whitley Neill Rhubarb & Ginger Gin • Ice • 200ml tonic water • Shaving of rhubarb

Method 1.

Pour the Whitley Neill Rhubarb & Ginger Gin over ice in a tall glass.

2. Add the tonic water.

3. Garnish with a shaving of rhubarb.

Fact: Rhubarb is not actually a fruit, it’s a vegetable but its fruity notes mean it’s most often used in sweet dishes like the classic crumble

Duck croquette • 435g duck legs with skin on • 5g thyme • 20g Knorr Professional Garlic Purée • 500ml Knorr Professional Chicken Jelly Bouillon • 100g egg • 50g plain flour • 50g white breadcrumbs Granola • 30g almonds, roughly chopped • 30g walnuts, roughly chopped • 30g pine nuts, roughly chopped • 20g honey • 20g whole rolled oats • 10g lemon zest

2.

3.

4.

5.

Rhubarb purée • 200g rhubarb • 20g caster sugar • 5g star anise • 100ml water Endive • 240g endive • 20g caster sugar Duck breast • 700g duck breast, skinless • 1g sea salt • 300ml orange juice

Method 1.

Croquette: place the duck leg, thyme, garlic and stock in a deep pan. Cover with foil and roast for 3 hours at 140C, then remove and

6.

allow to cool slightly. Flake the meat from the bone. Mix some of the cooking liquid into the meat, then chill along with the cooking stock. Once the meat is cold, roll into balls then chill until needed.

Put the stock to one side for later.

Granola: mix the nuts with the honey and oats. Bake at 160C for 10-12 mins or until slightly golden.

Remove and mix in the lemon zest, then set aside until needed.

Purée: bring the rhubarb, sugar, star anise and water to the boil and cook for 5-6 mins. Remove the star anise and blend until smooth.

Sieve and place into a squeezy bottle ready for service.

Endive: peel the leaves, then sprinkle with the sugar.

Blowtorch until slightly charred.

Duck breast: season the breasts then pan fry skin-side down for 4-5 mins. Turn over and transfer to the oven. Cook for 4-5 mins at 180C, then remove, cover and rest.

Once rested, slice the breast in half. Drain off excess fat from the pan and return to the heat. Deglaze with the orange juice and add the stock from the legs.

Bring to the boil and Perfect reduce by half.

To finish: deep-fry the match croquettes until crispy.

Place half the duck breast on the plate, then add the endive, rhubarb purée and spoon over some of the sauce. Sprinkle over Balances the granola and place the dish’s three croquettes. bitter notes

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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: nuts, peanuts and sesame We look at the next three allergens in our series and how to work with them safely Nut, peanut and sesame allergies usually present first in young children, however, increasing numbers of adults suffer too. And just because you have a reaction to one type of nut or seed, it doesn’t mean a person will be allergic to all of them.

These three allergies can be very serious and are becoming more common. They can cause a lifethreatening anaphylactic reaction that requires immediate, emergency treatment.

Sesame seeds, now one of the top 10 causes of food allergies, are present in bakery, pre-packed foods and even drinks; however, there are plenty of delicious, safe alternatives packed with texture and taste.

The countdown is on. Make sure you’re ready for the 2021 allergen law change.

Read more here: brws.it/allergens

07 NUTS Having a tree nut allergy does not automatically mean an allergy to peanuts, although it is not uncommon to be allergic to both. Allergies to tree nuts tend to be persistent and it is rare for people to grow out of them.

Tree nuts such as almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pistachios and walnuts are widely used in many cuisines, including Chinese, Indian and Thai.

Look out for:

BE AWARE OF THE SYMPTOMS Nut and seed allergies can provoke a very serious, sometimes fatal, reaction. If customers have the following symptoms after eating, phone 999: difficulty breathing, swelling of the lips or throat, wheezing, itchy skin, tingling lips, tightening throat, sudden coughing, flushing, nausea, abdominal pain.

• Chinese, Indian and Thai curry pastes and sauces can contain nuts such as cashews or ground almonds • Biscuits, pastries and cakes – even chocolate brownies – often have nuts as ingredients. Also be wary of breakfast spreads, treats like Ferrero Rocher (hazelnut), Toblerone (almond) and nougat • Muesli-type cereals, breakfast bars and cereals such as honey nut cornflakes • Lots of ice cream and desserts contain flaked nuts • Some foods containing nuts are not as obvious as you think – for example, butters, toppings for salads and sauces such as pesto • Refined oils are highly processed so there’s a reduced risk, but unrefined or cold pressed oils should be avoided. Check the ingredients of vegetable oils as they can contain nut traces.

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next issue Learn about gluten and lupin allergens

08 PEANUTS

09 SESAME

Peanuts grow underground and are a legume from a different family of plants to tree nuts. They cause an allergic reaction when the immune system reacts to the protein in them. This affects one in 50 children in the UK and is on the rise, with only one in five outgrowing it.

Cross-contamination can occur when a nut-free food comes into contact with even the smallest trace of nut protein during manufacturing, storage or preparation.

People with an existing peanut allergy are around 40% more likely to develop a tree nut allergy, as similar proteins are found in both.

Mild and sweet sesame seeds come from the sesame fruit, which grows on the sesame plant and is native to Asia and East Africa.

The increasing popularity of sesame in dishes such as hummus explain why more and more children are developing this once rare allergy. It may not receive as much publicity as a peanut allergy, but is no less serious.

The seed in itself is not allergenic, but if it’s broken or squashed to make a paste or sesame snacks, the allergycausing protein is released.

Look out for: • Asian and Indian cuisines often use peanuts in dishes such as pad Thai, korma and satay, so look out for them in ready-made sauces or pastes • Muesli and cereals can contain peanuts • Check the label. Peanuts from outside the EU are not required to include the name as a highlighted food allergen and can be listed as arachis hypogaea, beer nuts, cacahuete, Chinese nuts, earthnuts, groundnuts, goober nut, madelonas or monkey nuts.

Look out for: • An extremely potent allergen, sesame seed is often masked in stir-fries, curries and risottos, and is common in bread and other bakery products • The range of foods sesame can be found in is extensive: from baked goods, biscuits, crackers, breadsticks, rice cakes, bagels and muesli to pre-packed noodles, dips, soups, sausages and samosas • Salad dressings, spreads and chutneys can also feature sesame as an ingredient • Herbal drinks may contain sesame’s liquefied seed • Bread and patisserie counters can be easily contaminated with sesame seeds, therefore it’s important to be conscious of this if you have products which contain the seed • Sesame oil, often found in Asian meals, is made by coldpressing the seeds and so is also highly allergenic.

Nut and sesame substitutes Nut and sesame products’ unique selling points are their texture and earthy taste, but equally healthy and tasty substitutes such as pumpkin seeds, chickpeas, sunflower and soy butter are all growing in popularity.

Beans and lentils can add body to any dish while edamame beans, chia and sunflower seeds are great alternatives, too.

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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diet

Keto

Ketogenic (or keto) diets have gained popularity in recent years, especially among the health-conscious. The diet is a balance of low carbohydrates, high fat and moderate protein. Here’s how you can cater for keto customers

Dinner

The key with keto meals is to think of ways to replace carbs like potatoes, rice, pasta and bread. For example, you could offer a burger without the bun, or a steak. Swap chips for salad or courgette fries.

Mushrooms fried with butter and garlic make a delicious side as well.

Lunch

Eggs, cheese and bacon are the staples of a keto diet, so a simple omelette or bacon and eggs are perfect for your menu. Savoury snacks such as bacon-wrapped halloumi or aubergine chips as an alternative to cakes or pastries are also keto-friendly.

A keto diet is around

70%* fat Drinks

REMEMBER If you’ve got health-savvy customers, use signposts on your menu to show items that are keto-friendly

Hot milk drinks are a no-go for keto dieters because of the high sugar content, but bulletproof coffee which contains butter or oil is a great alternative. Alcohol-wise, white spirits and low-calorie mixers are the top options.

next issue The paleo diet – how you can easily include paleofriendly options on your menu

*Source: Harvard School of Public Health

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CUSTOMER CARE

8 ways to make your venue even more family-friendly Eating out safely together as a family will be one of the first things people do as they seek the comfort and nostalgia of life before lockdown Cooking-fatigued parents looking for a special occasion to reunite children with grandparents will flock back to your venues, so it’s wise to prepare now.

A year of financial uncertainty may make it a leap of faith, but planning ahead to offer warm, happy and safe social venues means you’ll be more likely to recover quicker. Good, hearty, feel-good food in a safe environment with genuine hospitality will be top of the menu, so

here’s how you can make your venue more family-friendly without breaking the bank.

trained staff who understand the value in family customers.

1. Timing – and training – are everything

2. Be a safe space

Parents want opening hours that match their lives, so early-bird breakfasts and evening suppertimes will build your reputation as a ‘go-to’ venue.

Make sure you create space for pushchairs and high-chairs, and have

Parents are unlikely to return to busy, cramped indoor areas with no space between tables, so think carefully about your space and what you would want as a risk-conscious customer. Space for moving pushchairs around is essential.

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Head to brws.it/colouring to download some free colouring pages

“Colouring-in is a huge win – it keeps children quiet as well as in their seats! Trust us, parents don’t like all the running and clambering around that bored kids do, either” Anne-Marie O’Leary, Editorial Director at parenting website Netmums

3. Mighty mini menus

Children are small adults so offer them what mum and dad love in smaller portions. Little ones sometimes have more adventurous palates than many menus give them credit for, and parents are often attracted by a fixed price option.

Emphasise the healthy options so the diners of tomorrow can learn, with eating out seeming less of an indulgence.

Anne-Marie O’Leary, Editorial Director at parenting website Netmums, says:

“Growing numbers of restaurants offer half size-half price portions for children.

Some young children need something plainer, so offer one or two dishes each day to suit younger palates such as a simple pasta or roast.”

Founder and CEO of Mumsnet Justine Roberts agrees: “Giving a few smaller options on adult meals goes a long way.

Some parents are looking for healthy food, some are looking for plain and some will want vegetarian or vegan.”

“If you can welcome families outdoors, don’t be tempted to cover everything with a floor-to-ceiling gazebo – for lots of parents this just duplicates the risks of mixing indoors” Justine Roberts, founder and CEO of Mumsnet

4. Make mealtime fun

Parents will have a better time and fonder memories if their children are behaving and not running riot.

Older children may want to let off steam before eating while little ones will be happy with crayons and paper tablecloths; however, creative games such as visual scavenger hunts, placemat puzzles and trivia quizzes connect all ages, so give them a try.

5. Burn off steam

Safe, secure outdoor play equipment equals precious time for parents. Make sure your customers know where they stand on whether you have staff around or if they should still keep a watchful eye.

Play areas are perfect for older children, but for younger ones the to’ing and fro’ing to outdoor equipment through a busy restaurant is dangerous and a nuisance for parents and staff so think strategically about placement.

Anne-Marie says: “The puzzle of a good climbing frame keeps kids entertained for ages, but if there’s equipment and no tables, it won’t work.”

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Shout that you’re family-friendly by adding your business to the Netmums ‘Family-Friendly Pubs’ listing brws.it/listing

6. Baby-changing facilities

A changing station can be a weight off customers’ minds and creates a lasting, positive impression for minimal expense.

It’s a great way to ensure repeat custom.

Wall-mounted, bacteria-resistant and easy-to-clean changing stations are cheap to install and do so much to say ‘we welcome families here’.

Anne-Marie says: “Think unisex, so dads can change as well as mums, with room to get a buggy in – and make sure they’re clean. Changing your baby on a filthy changing table isn’t a big draw. Equally, nothing puts a downer on a nice meal quite as much as an overflowing nappy bin!”

“Mums and babies are human beings and babies need to eat.

Don’t bat an eyelid and challenge anyone who does. Mums can manage the rest from there” Anne-Marie O’Leary, Editorial Director at parenting website Netmums

Quick Wins •

•

•

Families ALWAYS head for venues where ‘kids eat free’ before the rush – they get value and know they matter to that restaurant.

Advertise your credentials on your website. Families won’t just stumble into your establishment but will do their research first.

Ensure your staff send out the subtle signals that family business is valued.

7. Keep it clean

Cleanliness and freshness are critical.

Justine explains: “It’s great to provide high-chairs but parents notice if they’re encrusted with old food, so avoid ones with loads of nooks and crannies and keep them clean and well maintained.”

8. What about breastfeeding?

Because it’s perfectly legal and can only be challenged under health and safety grounds, the only real balance to strike is between the mother’s rights and the comfort of your other customers.

And as Anne-Marie, whose inbox is regularly filled with emails about the issue, says: “Providing separate tables for it infers you only want mums to do it out of sight, which is the wrong message.”

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British superstars (and why you should buy British)

Choosing to promote home-grown food and drink to your customers isn’t just about being patriotic. There are plenty of very real reasons why British really can be best.

Customers are drawn to products with good provenance and traceability because they’re local and guarantee origin and quality. Diners like to support nearby farmers, brewers and distillers knowing that what they choose will be fresher and more sustainable.

Food miles, the carbon footprint and fresh seasonal eating are factors increasingly influencing customers who want to feel good about their dining experience.

So join us on a tour of Britain’s best ingredients and brands (and get some great facts to share with customers)…

50%

of diners would be prepared to pay more for food with British provenance *Source: Beacon

Beef

1

With the highest BRITISH BEEF global welfare WEEK: standards, every 23-30 APRIL cut of beef from Aberdeen Angus to South Devon can be traced by the British cattle passport system. Good breeding and heritage are everything, but so is the distance from farm to plate – for you and our farmers.

Peas The humble pea is popping up in BRITISH PEA salads, risottos and WEEK: even hummus. It’s 5-11 JULY versatile, healthy and a seasonal star that us Brits are almost self-sufficient in, with 160,000 tonnes grown each year by 700 growers up the east coast, from Essex to Dundee.

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Marmite Love it or hate it, chefs can’t ignore the vitaminrich, vegan spread that’s a British-made seasoning star. It brings umami taste and savoury depth to your dishes. Great in butters, doughs, stocks and sauces, it’s fast earning a starring role in both plant-based and traditional dishes.

Marmite Churros One popular street food snack + Marmite = winner!

Beer Craft beer is big business, whether it’s lager, India Pale Ale or even stout. Of 2,274 breweries in Britain in 2018, nearly 2,000 were microbreweries like Lake District-based Hawkshead. Proud of its roots, like a favourite football team, the small brewer’s following is tribal and loyal.

Ingredients • • • • • • •

840g potatoes 95ml semi-skimmed milk 70g butter 135g strong flour 120g egg 20g Marmite Yeast Extract 150ml Hellmann’s Real Mayonnaise

Serves 10

Method 1.

2.

3.

4.

5.

6.

Boil the potatoes until cooked.

Drain and leave to dry in a colander.

Rice the potatoes and leave to one side.

Choux pastry: put the milk and butter in a pan and bring to the boil. Beat in the flour until it comes away from the sides of the pan.

Remove from the heat and whisk in the eggs until fully incorporated.

Take the mash, choux pastry and mix together until smooth. Mix the Marmite in with the potato. Place the potato mix into a piping bag with a star nozzle.

Pre-heat a fryer to 180C. Pipe the mix directly into the oil, forming long strips. Turn after 1 minute and allow to brown on both sides.

Serve in portions with Hellmann’s Real Mayonnaise as a dip.

5

Lamb You’ll see lamb available all year round but if you want to support British farmers, go with our UK season which starts in May. It’s not just delicious but has good eco-credentials too, which you can share with customers.

“It is arguably the most ecological and nutritionally superior meat we eat with sheep relying solely on grass, often unsuitable for other purposes, for sustenance” Love British Food

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English mustard Think mustard and around 72% of British diners think Colman’s, and trust its provenance. The Norwich firm has been reviving roasts and sandwiches since 1814 with local ingredients that are fresher, more flavoursome and put British farmers on the map… and the menu.

Try a spoonful in gravy or cheese scones for a tasty kick.

Gin

WORLD GIN DAY: 12 JUNE

Quintessentially British, a gin and tonic, ice and slice is one of the most simple and seductive ways to see in summer. Distillers pioneering new flavours are springing up alongside traditional artisans such as Whitley Neill and Blackwoods on the Shetlands, where sweet and floral botanicals are hand-picked on the islands. Watch out for Berkshire Botanical too, with its botanical gin.

Floradora Ingredients

• 50ml Berkshire Botanical Rhubarb & Raspberry Gin • 20ml lime juice plus lime wedge • 10ml gomme • Ginger ale • 2 fresh raspberries

Method 1.

Shake the gin, lime juice and gomme with ice.

2. Strain into a hi-ball glass and top with ginger ale.

3. Garnish with raspberries and lime wedge.

Water It may be something you don’t pay much attention to in your outlet as we often take water for granted. However, the differences between water varieties can be quite pronounced. Our favourite is Britain’s oldest spring water company, Harrogate Spring, which was first bottled in 1740.

It’s rich in minerals and its neutral pH makes it the perfect pairing with food. As the number one water brand in Out of Home, it’s a must for spring!

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Extra value If your food is produced to the highest welfare, environmental and sustainability standards, then shout about it. It adds to the customer’s feel-good factor.

RSPCA assured

Cider The naturally sweet apples from thousands of orchards around Britain have ensured we are the largest producer of cider in Europe. One of the iconic brands in the UK is Bulmers, founded in Herefordshire in 1887. All its ciders are made from 100% British apples and contain no artificial flavourings, colours or sweeteners. It’s a great one to stock for vegan customers, too. Lots of ciders use animal products in the clarification process, but Bulmers is vegan-friendly.

Whisky Scotland has long been considered the home of the finest whisky, a sophisticated and perfect end to a great meal. But Belfast-based Samuel Gelston’s Irish Whiskey has been creating premium cask finishes and rare aged single malts since 1830. Try its new blended whiskey with Appletiser for a long, refreshing serve.

WORLD WHISKY DAY: 15 MAY

This is a registered certification mark owned by Freedom Food Ltd, an ethical food label that guarantees commitment to farm animal welfare.

Marine Stewardship Council (MSC) assured The MSC label guarantees that wild fish and seafood from fisheries are caught using methods that safeguard natural supply. They are sustainable and traceable.

Red Tractor The Red Tractor logo allows customers to recognise food that has been produced to high standards in the UK, across the whole length of the food chain, from farm to plate.

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GET SOCIAL

Do you follow?

If you’re looking for fresh ideas that celebrate the seasons and local produce, then be sure to check out Rory Lovie

Rory is Head Chef at Bridgeview Station restaurant in Dundee, where he creates simple, classic food with a twist.

Rory shares his story: “I first got into cooking when watching TV shows, especially Ready Steady Cook as it was on when I came home from school! Seeing the chefs transform random ingredients into a great dish was so inspiring.

“I’m now 16 years into my career and have been at Bridgeview for six years. As you’ll see from my Instagram, I’m inspired by the fantastic produce we have in Scotland. One of my favourite ingredients is oats. They’re so versatile and add great texture to a lot of dishes.

“At Bridgeview, we cook seasonally wherever possible and I still get inspired each season when the ingredients come in and we have to think of new ideas.”

Follow

@chefrorylovie

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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Are you ready to spring into summer?

Creative landlord Stuart Ladyman shares his secret recipe for venues to bounce back

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Before new landlord Stuart took over an ailing pub in the village where he’d lived for 20 years, there were usually two regulars propping up the bar – and that was it.

Within months of a successful campaign that saw the villagers of Aston Clinton march on the brewery trying to close it, the 19th-century Rothschild Arms in Buckinghamshire’s commuter belt was buzzing.

It would be still but for Covid-19. But instead of mothballing the business, Stuart has been busier than ever preparing for the future when he’s certain his customers will flock back.

Why not try some of his ideas…

Seize the opportunity

“When we took over, we didn’t have unlimited finances but lockdown meant we had time so we could get on with projects by splitting them into various phases. We ripped the customer area apart and put it back together, adding focal points such as vintage car number plates, advertising signs and even beer trays which will be the first welcoming thing customers see when they return.

“The pub dates back to 1847 and it looked scruffy from the front, so we re-rendered, brought in signwriters to redesign the name in period font and added ‘Ladyman and Sons’. It might not sound much but it’s something people notice and suddenly we had time to do it.”

Make sure you’re a talking point

“My wife Gemma and I wanted the pub to be full of atmosphere, a place where there was never a dull moment and plenty of talking points.

“We put a life-size light-up ET on the roof, fitted a little bench with Laurel and Hardy models to the wall, dressed mannequins as Wonder Woman and deep-sea divers, exposed old beams, opened up fireplaces and even built a tin roof above the bar so it looks like a surf shack.

“There are cinema quad posters we change regularly on the walls so there’s always something new to talk about.

When customers are allowed back, there will be a few surprises but that’s what keeps them talking about us.”

Get ready for the sunshine

“We’re hoping for a more relaxed summer so we’ve upgraded outside. We emptied tonnes of sand into our garden area to make a beach, added an old upturned boat and lifebelts, created a ceiling of lights, and added a waterproof, tin cowshed that seats 30 people.

“We’re building an outdoor street kitchen for stonebaked pizzas, burgers and kebabs so even if things don’t go back to normal as quickly as we’d like, we can still offer a strong takeaway service for customers.”

Be a sport…

“For major sporting events in the past, we hired a blackedout marquee with 25 sofas, projector screen and flag for every competing country. Every time England scored we offered a free shot to adults who weren’t driving. That’s just a bit of added value, and it was packed.

“We have four TVs so there’s a choice of matches in different areas. Even if customer numbers are limited this summer, it’s worth looking at the costs and weighing up if the extra takings would be worth investing in more kit.

“We always try to make an occasion of everything. For example, for the darts at Ally Pally we recreated the fun and banter here with games and drinks offers.”

£886

Venues took on average £886 extra on drink sales during England’s winning World Cup 2018 games *Source: CGA: Volume Pool

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… and win with the Euros

“The Euros mean takings can more than double if you do it right. This year the football runs for a month from 11 June and people will be looking for any excuse to celebrate.

“Be creative and add some beers from the countries taking part so if the Netherlands are playing Italy in the later stages, we might try offers on Amstel and Peroni.

“That idea works well alongside food too so we could theme our street kitchen, and we’ll keep costs and workload down by presenting the food in takeaway boxes.

“The eat-in or takeaway street food concept is quite flexible so we can ramp things up even more for National Barbecue Week which starts on 24 May.”

Impressed visitors spread the word

“The best way to build business is to get people talking about you and that’s the case before, during and after lockdown. Because we always have something going on – I moan if there’s no music playing – people will be itching to get back for a feel-good drink and bite to eat.

“Get a reputation for being a good venue for quizzes, pool or darts leagues. We have lots of people who come here from outside the area to play and they come back with their families. The trick is to always keep things fresh and offer customers something memorable.”

Give a warm welcome

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“My wife would never set foot in this pub before we took it over because no women ever came here. By making it a place where conversations start, that’s a thing of the past” Stuart Ladyman, Landlord of the Rothschild Arms, Buckinghamshire

reinforced because that will reassure people and make them feel comfortable and welcomed back.”

Reward loyalty

“We have a Groovy Gang loyalty scheme customers can join if they pay £100 upfront. That gets them 30 pints or 30 medium glasses of wine. Their name goes on a board in Scrabble letters and each time they have a drink, we update it. Everyone has a laugh about it which generates interest.

“I have no tabs. My tab is in advance and it generates real loyalty. During lockdown we had customers offering to pay in advance in case we were struggling, which was lovely.”

Have a unique selling point

“It doesn’t cost a lot to build a great atmosphere and we have tried to create lots of different rooms. One room has a feature wall of 3,000 VHS video cases all from eBay; the pool room has lots of doors complete with letterboxes and handles. There are original advertising plates dotted around and they all evoke memories.”

Don’t be shy, make a noise

“I prefer to ‘do rather than say’ and trust in people to spread the word, so I’m quite coy about using social media. We have six children who are all into it. They keep an eye on our Facebook page so we always keep people updated on events and offers coming up.

“We’ll use it to advertise live music events in the beach party area which I’m hoping we might be able to put on later in the summer. Fingers crossed!”

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Why the pandemic is a pest’s best friend When our kitchens fell silent during lockdown, the only customers enjoying the sudden lack of activity were the most unwanted ones

“Pests don’t follow lockdown rules. They are always looking for somewhere warm to nest, have babies and eat” Nick Bryan, Senior Pest Elimination Manager at Ecolab

Rats, cockroaches and flies love eating out at places where hygiene procedures have slipped. So as restrictions hopefully ease and the hustle and bustle returns, Nick Bryan, Senior Pest Elimination Manager at Ecolab, explains how venue owners and tenants can stay ahead of the game (and pests!)

Who is responsible for pest control in my venue?

The tenant is responsible for pest control in the tenanted areas such as the restaurant and seating area, whereas the landlord would be responsible for common areas such as the communal bin store and service corridors.

What impact will the lockdown have on pest activity in venues?

Pests don’t follow lockdown rules, unfortunately! They are always looking out for somewhere warm and cosy to nest, have babies and eat.

But if venues have a well laid-out pest management programme and took the right steps before shutting, then at least the risks are minimised.

Even if the facility was left clean with food stored away and bins disposed of, pests will have been uninterrupted, so it is best to be alert.

When it’s time to re-open, check inside and out for tell-tale signs of activity such as droppings, damaged foodstuffs and unusual smells.

How can we keep pests at bay?

Before re-opening, re-educate your staff.

Employees are your first defence so teach them to alert management to the signs of droppings, nests, and gnawed/ spoiled packaging because time is definitely of the essence.

Store all food in sealed containers and cover bins to eliminate rodents’ food supply. Keep the place clean (including drains to avoid cockroaches and flies) and tidy to reduce hiding places.

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Don’t let them in! Close the door once you’re done and fill in holes and gaps.

What do we do if we get pests?

It is very much a matter of when you will get pests, rather than if.

If you store and prepare food, you are particularly at risk. This is why putting preventative measures in place is so important.

Pests come in different shapes and sizes, from rodents and cockroaches to flies, and even stored-product pests. This is why it’s important to talk to professionals who can recommend specific best practices tailored to your outlet and its needs.

What is the best way for my business to avoid getting pests?

Their presence in a food or drink preparation area can have a devastating effect on your hygiene ratings, your brand, reputation and your business finances. It needs to be taken seriously.

Professional science-based protocols that tackle the root cause at your specific outlet are the best way to get peace of mind because some kitchens may have different issues and requirements than others.

An Integrated Pest Management programme will tackle the root cause with a science-based approach.

A negative customer review that includes a photo of a pest spreads two to three times faster

So should I bring in external help to prevent and protect my business?

At Ecolab, we’ve continued working with our clients from the food and beverage industry, restaurants, hotels, hospitals and offices, even while their businesses were shut.

Experts understand the safety inspection and audit requirements for each of these venue types, as well as the importance of protecting your business discreetly.

The best firms will constantly innovate. We saw 40% of restaurants with interior rodent activity also having ceiling rodent activity, so we developed a ceiling monitoring device.

Having a partner with proven, science-based expertise protects your brand and maintains a safe, healthy and pest-free environment.

If you’d like to make sure your venue is pest-free, contact Ecolab for a free site survey: brws.it/pestsurvey

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Don’t miss a tasty trick There will be more reasons than ever to celebrate this year after a locked-in winter, so don’t miss out on these key events

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Jackfruit Chilli National Vegetarian Week

Jackfruit is a great meaty substitute. Serve with rice.

With the number of people going vegetarian and veganism growing every year, most venues are already tapping into the broad new market.

Schools are fuelling the trend for making vegetarian food fun and a week of events dedicated to showing customers or pupils that vegetarian food doesn’t have to be bland or boring is leading the charge. If you work in a school kitchen, you’ll know that educating the children means the message will be taken home too.

Beans, chickpeas, eggs and lentils are great sources of vegetarian protein and give a meal colour and texture.

Make sure you mix up the menu – a cheese fest with a mozzarella salad starter followed by goats’ cheese tart isn’t going to cut it. Be inventive – try the jackfruit chilli, which is packed with tasty beans and roasted peppers.

Ingredients

10-16 May

Make the vegetarian section of your menu the star for the week with promotions to attract even the most staunch meat eater.

Give this a try too: • Meatless Mondays • Free samples • Tempt customers with blind taste tests.

12m

• 1 tbsp oil • 2 onions, diced • 2 garlic cloves, crushed • 800g Cooks&Co Jackfruit • 2 tsp chilli powder, to taste • 800g canned plum tomatoes • 2 tbsp tomato purée

• 2 tbsp tomato ketchup • 2 vegetable stock cubes • 400g Cooks&Co Red Kidney Beans • 400g Cooks&Co Borlotti Beans • 400g Cooks&Co Cannellini Beans • Handful of Cooks&Co Green Frenk Chillies, to taste • 460g Cooks&Co Roasted Red Peppers, diced

Method

1. Heat the oil in the saucepan and add the diced onion.

2. Cook on a medium heat until soft, then add the garlic and cook for a further few mins.

3. Add the Cooks&Co Jackfruit and chilli powder, stir and fry for a few mins on a medium heat.

4. A dd the plum tomatoes, tomato purée, tomato ketchup, stock cubes, beans, Cooks&Co Frenk Chillies and Roasted Red Peppers.

5. Put a lid on the saucepan and simmer on a low heat for 30-40 mins, or until the jackfruit is soft.

Serves 4

12 million Brits say they’ll be meat-free by the end of 2021

*Source: finder.com

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Corn tortillas are naturally gluten-free

Did you know the tennis world number 1 Novak Djokovic follows a gluten-free diet?

Serves 10

Battered Cod & Mushy Peas Swap the water for gluten-free beer for a beer batter.

Ingredients

Coeliac Awareness Week Just because 1% of the population has coeliac disease, it doesn’t mean feelgood food is off the menu. Increasing numbers of people are looking to find a good gut benefit, so why not make gluten-free gorgeous and fun with a ‘can you taste the difference?’ event?

10-16 May

• Try a twist on some of your existing popular dishes by making them coeliac friendly. Ask for feedback from customers and keep a few of the most popular dishes sprinkled in among your classic menu dishes • Try a small run of gluten-free drinks to show visitors this isn’t just a week-long commitment • Surprise customers with food that they wouldn’t normally associate with gluten-free diets, like pizza or pasta

find out more A special activities hub with advice for pubs and restaurants will go live nearer the event at coeliac.org.uk

• • • • • • •

50g gram flour 120g rice flour 5g baking powder 3g xanthan gum 700ml soda water 1.5kg cod 85g cornflour

Mushy peas • 50g butter • 600g frozen peas • 40g Knorr Professional Vegetable Jelly Bouillon • 600ml water

Method

1. Heat a deep fryer to 180C. 2. Mix the gram and rice flours, baking powder and xanthan gum together. Add the soda water gradually and whisk together to make a smooth, thick batter.

3. Dry the cod with kitchen towel, then dust each piece with cornflour before dipping in the batter.

4. Carefully place the battered fish into the fryer, Perfect cook gently for 6-7 mins or until cooked through. match Once cooked, put the fish in a dish lined with kitchen paper.

5. Mushy peas: heat the butter in a saucepan, then add the frozen peas, Knorr Professional Vegetable Jelly Bouillon and water. Bring to the boil and simmer for around 5 mins.

6. Blend with a hand blender until coarsely blended.

Serve alongside the battered cod.

A great gluten-free brew

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English Wine Week

19-27 JUNE

The days when customers scoffed at a good drop of wine from these shores are history as growers are making the most of a change in climate to produce some cracking tipples. There are now an impressive 577 vineyards across the UK – most in south-east and south-west England – and wine production has come a very long way in the past 20 years.

This year’s event coincides with when Glastonbury Festival would have been, so why not mix music and merlot? Provide tasting notes along with advice on food pairing while also promoting the sustainability of the home-grown grape. Even if you have to mix takeaway with a virtual tasting, it will keep customers engaged with your business.

• Host staff wine tastings to broaden servers’ knowledge • Sell the wine’s story • Encourage customers to go premium and treat themselves with a home-grown bottle • Provide tasting notes to demonstrate the provenance and regionality of the wine

find out more Check out winegb.co.uk for more ideas.

Father’s Day There are only so many socks you can buy, so families celebrating the male role models in their life are increasingly turning to a meal out.

Father’s Day must happen whatever the restrictions, so think pop-ups in a local park, movie events, takeaways, dads eat free or even a special Dad’s cocktail.

Plan your menu and marketing and take bookings even if you usually don’t. It’ll be key to a successful day for your venue, and should include breakfast, brunch and dinner options. Reservations on the back of a pre-planned social campaign will help you gauge numbers and make your ordering process more streamlined.

Be creative. Offer customers who eat with you on Mother’s Day (14 March) or at Easter 10% off or a free round of drinks when they bring their receipt with them on Father’s Day.

20 JUNE

22%

is the average increase in restaurant revenue on Father’s Day, with steak, seafood and BBQ food the most ordered

Spice dad up!

For those chilli-loving dads, make sure you’ve got a hot dish on the menu. Try these Louisiana Chipotle Hot Wings. Cut chicken wings in half, marinate in buttermilk and Bull’s Eye Louisiana Chipotle Hot Sauce for 3 hours. Coat the marinated wings in plain flour, then deep-fry at 180C until crispy and cooked through. Remove from the fryer, place in a bowl and toss with more hot sauce.

*Source: Womply.com

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Look out for the next issue MAY/JUNE

Be the go-to pub for the big games of Euro 2021

Takeaway picnic and BBQ ideas for sunny days

OUT 28 April

Go viral – marketing tips for boosting customers

Plus How to make your business more sustainable Try out new cocktails for World Gin Day

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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

Ham Hock, Pistachio & Apricot Terrine

Slow-braised Venison, Wild Mushrooms & Blackberry Jus

Cookies & Cream Brownie, Raspberries & Granola

“I put this terrine on for Christmas Day. The festive flavours marry well with the crunchy pork scratching on top”

“I like using local produce and lesser-known cuts of meat.

Customers loved the tender venison and flavour combination”

“This brownie was inspired by the remnants of my biscuit jar and my colleague’s favourite treats! It went down very well”

Starter

Main

Dessert

Ryan Bolt

Billy Frost

Gareth Wharton

@chefryanbolt Executive Chef at Moss & Co, Suffolk

@frost_billy1991 Head Chef at The Lincoln Hotel, Lincoln

@chef_gareth_wharton Sous Chef at DMS Whittington Barracks

Sponsored by:

how to enter

Sponsored by:

Sponsored by:

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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