Bar & Kitchen Jan/Feb 2024

Bar& Kitchen Jan/Feb 2024

Championing independent business success

Yo u r b est could w dish in you a £50 v oucher

GAIN NEW FANS THIS SIX NATIONS

MAXIMISE YOUR MARGINS THIS MOTHER’S DAY

SPRING TAKINGS Attract more families with our Easter tips

CHINESE NEW YEAR RECIPES. COFFEE MASTERCLASS. SUSTAINABLE SWAPS.

Wi n!

Pa g e 4 2

Advertising To advertise in Bar & Kitchen magazine or online, contact: hello@barandkitchenmagazine.com

Welcome.

Published by Made by Sonder on behalf of Unitas Wholesale The Fold, Spencer St Leamington Spa CV31 3NE For Made by Sonder Creative–Wayne Hayton Editor (maternity cover)–Cath Lyon Editor–Becky Aitken Artworkers–Sophia Sewell, Ben Walton Contributors–Jim Levack, Catriona Watson Content Director–Justine Ragany For Unitas Wholesale Tracey Redfearn, Laura Rowell 01302 249 909 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag

You’ve only just caught up from a busy Christmas season and we’re straight into 2024.

Luckily, this issue has lots of tips to help you hit the ground running this spring.

Plenty of upcoming events offer many opportunities for profit. From attracting more families through your door for the Easter weekend (page 32) to maximising your margins on Mother’s Day (page 28), we’ve got lots of expert advice for you.

Plus, we have some quick tricks to turn a profit, including on-trend loaded fries combos on page 20 and savvy shortcuts with puff pastry on page 31. On page 5, industry colleagues share their New Year’s resolutions.

We hope you all have the best start in 2024!

Further information

Lee Wharton

Bar & Kitchen is published by Made by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press.

The magazine is printed in the UK

by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

On Trade Trading Controller

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barandkitchenmagazine.com 03

“Try new things. They help move a business forward and drive innovation. New menu items or drinks help to engage your staff and create a point of difference. I cooked ramen for the first time while testing out new menu ideas and cooked the best meal I’ve ever had. By pushing yourself you can do something no one else offers.”

Kieran Matchett, Manager, Luda Brew Co

In good company 2024 New Year’s Resolutions for venues

“Whether you run a coffee shop, restaurant or cafe, make sure you have a beautiful space for customers to sit and enjoy their coffee.

It’s an affordable luxury for many.

Make sure your team is well-trained in customer service and how to deliver the perfect coffee.”

“2024 is the year venues should commit to waste less and save more. By cutting your kitchen and food waste, you can have a positive impact on the environment and lower your business overheads.”

Joanne Regan, Account Manager, Cofresco Foodservice

“Consumers want good value for money experiences that don’t compromise on quality, with 3 in 4 ‘very value-led’ and seeking an ‘affordable treat’ such as a soft drink experience that can’t be replicated at home.”

Lumina Intelligence UK Pub & Bar Market Report 2023

Jo Walsh-Scott, Coffee Training Specialist, Nestlé

barandkitchenmagazine.com 05

28 32

24 Contents

On the cover

Recipe

Expertise

Flavour

12

08 Calendar… the key dates for spring 18 Six Nations… insights on making the most of the tournament

27 First orders… the insight and

expertise every bar owner needs

28 Mother’s Day… focus on your extras to make this special day profitable

32 Easter… use these tips and tricks to 11

What’s new… the latest hot products and industry news

12 3 recipes, 3 ways… recipes full of seasonal menu inspiration

20 4 new ways with… turn chips into a big margin maker

get families through your door

36 Masterclass… expert advice on boosting your coffee offering

38 Sustainable swaps… easy ways to make your venue greener

42 Feed your eyes… who are this

24 Chinese New Year… add some

issue’s winners?

with these puff pastry recipes

Advice

Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag.

Cost to menu calculator CALCULATE

16

Ryan Bolt, Executive Chef, The Bell Inn, Carlton Colville

See page 42

Cantonese flavour to your specials

31 Savvy shortcuts… get ready to roll

“As a previous #FeedYourEyes competition winner, I’d say this is my favourite B&K feature. The recipes are good and I enjoy reading about new trends. I’m interested in apprenticeships (page 16) to encourage new people into the industry”

COST HERE

Simply put in the cost of the dish, your desired margin and the VAT rate and our calculator does the hard work for you. Your gross profit and menu price will be revealed!

barandkitchenmagazine.com

16 Apprenticeships… why you

should consider taking one on

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

barandkitchenmagazine.com 07

KEY DATES

spring into 2024 02FEb-16mar With the weather brightening, welcome your customers with a packed calendar of events

six nations

PUT UP YOUR FLAGS AND POLISH YOUR PINT GLASSES. ONCE AGAIN, THE HOME NATIONS TAKE ON FRANCE AND ITALY IN THE YEAR’S BIGGEST RUGBY TOURNAMENT. THE RUGBY WORLD CUP SAW PUBS AND BARS ENJOY A 16% BOOST IN SALES ON MATCH DAYS (CGA), MAKE SURE YOU TAKE FULL ADVANTAGE ACROSS THE SIX-WEEK EVENT WITH OUR TIPS ON PAGE 18.

Start Here

10FEB

Chinese New Year

EVEN IF YOU DON’T SERVE CHINESE FOOD REGULARLY, YOU CAN TAKE ADVANTAGE AT THE BEGINNING OF THE YEAR OF THE DRAGON. GET A HEAD START ON THE LUCK AND SUCCESS THIS ZODIAC PROMISES BY ADDING CANTONESE SPECIALS TO YOUR MENU (SEE PAGE 24), RUNNING A THEMED EVENT OR PUTTING SNACKS SUCH AS SPRING ROLLS, PRAWN CRACKERS AND FORTUNE COOKIES ON THE BAR.

08

13FEB Pancake day Get flipping and mark Shrove Tuesday with some delicious pancake specials. Quick to make and low cost to serve, you can maximise your margins by turning a traditional recipe into a delightful dessert. Sweet sauces, ice FOR RECIPE cream and seasonal fruit such as pears are all attractive SCAN HERE toppings.

10MAR Mother’s Day Give your Sunday footfall a lift by encouraging customers to treat their mums, grandmothers and other special women to a delicious lunch. Embrace everything that’s beautiful about springtime to create a welcoming experience that can maximise margins. Get tips on how to elevate your Mother’s Day menu on page 28.

29MAR-01APR AT THE START OF THE TWO-WEEK SCHOOL BREAK, THIS FOUR-DAY BANK HOLIDAY IS A GREAT OPPORTUNITY TO BRING FAMILIES INTO YOUR OUTLET. FROM DRINKS DEALS ON GOOD FRIDAY TO CHILD-FRIENDLY ACTIVITIES ON EASTER MONDAY, WE’VE GOT YOU COVERED WITH TIPS AND IDEAS ON HOW TO MAKE BUNDERFUL PROFITS BY ATTRACTING PARENTS AND THEIR KIDS. SEE PAGE 32.

14FEB

17MAR

Valentine’s Day This year’s event is the perfect opportunity for a midweek date night or romantic lunch. Though you might be tempted to focus all your efforts on a three-piece set menu, thinking about your drinks offering is just as important. Create lover’s lattes with caramel syrup, mix up delicious pre-meal cocktails and embrace sexy, seasonal mocktails. See more suggestions on page 22.

04-10MAR National Butchers’ week Veganism may be on the rise, but customers’ love of steaks, burgers and roasts isn’t fading any time soon. With more diners worrying about the environmental impact of what they eat, there’s a greater demand for locally sourced meat. Celebrate your nearby butchery supplier this week by highlighting their story and adding specials that showcase their best produce.

St PAtrick’s Day Get ready to go green as the Irish (and others) celebrate their patron saint. Research from the CGA has shown an uplift in the sales of stout and spirits (particularly whiskey and vodka) on this day in previous years.

So make sure your bar is well-stocked or running promotions on these drinks.

barandkitchenmagazine.com 09

Spread deliciousness with Nestlé’s new KITKAT Sauce

Going for hospitality growth This year will see economic changes set out by Chancellor Jeremy Hunt in his Autumn statement for growth come into effect. They include a freeze on alcohol duty till August 2024 and an extension for retail, leisure and hospitality SMEs to the 75% discount on business rates until March 2025. The small business multiplier on these rates will also be frozen. The Chancellor said this will save the average independent pub more than £12,800 on their bills.

Give yourself a break and pack your desserts or sweet treats full of flavour with the new KITKAT® Sauce from Nestlé Professional.

Available to buy in one litre bottles, the sauce is ready to use.

So you can add the iconic taste of chocolate and wafer quickly and easily.

A brand that’s recognised by kids and adults alike, adding this sauce to your puddings can help to boost your sales.

Drizzle the sauce over ice cream for a quick children’s dessert.

Create delicious decorations for your chocolate cake or add it to a brownie mixture for an extra touch of deliciousness.

INDUSTRY

What’s new?

Look out for these exciting products and key news stories in Out of Home A sweet treat for your vegan customers

Is it no or low?

Industry worries over new immigration plans UK Hospitality Chief Executive Kate Nicholls has said changes to the immigration system could worsen the industry’s labour shortages.

The new plans were announced by the Home Office in December 2023. They mean minimum salaries for skilled workers will rise from £26,200 to £38,700 this year. The Immigration Salary List will replace the Shortage Occupation List. The types of jobs on the list will also be reviewed.

The trade body said these changes will shrink the talent pool and make it harder for businesses to find skilled staff.

Alcohol-free beers made in the UK should contain more alcohol, says the Society of Independent Brewers. It has asked the government to increase the ABV limit for UKbrewed beers labelled as alcohol-free from 0.05% to 0.5%. This will match the guidelines for beers made in the EU and US. It will also benefit UK brewers looking to meet increasing demand for lower-alcohol options.

Thinking about vegan-friendly dessert options has just got easier with McDougalls Jelly Crystals.

Certified by the Vegan Society, the crystals can be made into fresh and tasty puddings quickly, with just a 2-hour setting time.

Research found that 57% of starters and 33% of mains on UK pub or bar menus were labelled as vegan or vegetarian in 2022*. Adding a plantbased option to your dessert menu will help you follow this trend.

Unlike traditional jelly, these crystals require 100% boiling water. Once mixed, they can be used in the same recipes, including trifles, sponge puddings. Choose from orange, strawberry or raspberry flavours. *Source: Lumina Intelligence UK Pub and Bar Menu Composition Analysis 2022

barandkitchenmagazine.com 11

33 ways good, Better, best

recipes

Whatever your budget or venue, brighten up your menu with these early springtime dishes

STARTER + GOOD

Salmon Goujons

Serves: 10 Skill rating: EASY

Ingredients

• 400g MAGGI Rich & Rustic Tomato Sauce • 1 red onion, finely diced • 100g cucumber, finely diced • ½ yellow bell pepper, finely diced • ½ red bell pepper, finely diced • 50g coriander, chopped • 10ml vegetable oil • 1 lime, juice squeezed • 1 small chilli pepper, deseeded, finely chopped • 10 portions of skinless and boneless salmon fillets • 1 large egg, beaten • 100g MAGGI Lemon & Herb Crunchy Bake

Method 1.

Heat the oven to 200C. Line a baking tray with parchment paper and pop in the oven to preheat.

2. Make a salsa by

12

combining MAGGI Rich & Rustic, onion, cucumber, bell peppers, coriander, vegetable oil, lime juice and chilli pepper in a large bowl.

Leave to stand for at least 10 mins before serving.

3. Dip the salmon in the egg to coat. Then press firmly into the MAGGI Lemon & Herb Crunchy Bake breadcrumb mix until all sides are well coated.

4. Place the breaded salmon portions onto the preheated tray and bake in the oven for 10-15 mins or until it reaches a minimum core temperature of 75C. 5. Serve the salmon alongside the salsa and a simple green salad.

pair with Casillero del Diablo Sauvignon Blanc.

The crisp acidity makes a light accompaniment to fish.

++ BETTER

Seasonal salad: Spring onions, red cabbage, carrots and Brussels sprouts are all in season now. Shred them, toss in lemon juice and serve on the side.

+++ BEST

Pick panko: For an extra crispy finish, swap out the crunchy bake mix for panko breadcrumbs seasoned with garlic powder and herbs.

pair with Concha Y Toro Chardonnay Pedro Ximenez and its flavours of pear and pineapple.

MAIN ++ BETTER

Spicy Chicken Curry Serves: 10 Skill rating: MEDIUM

Ingredients

• 2 tbsp oil • 2 large onions, chopped • 50g minced fresh root ginger • 50g garlic, minced • 1 tbsp ground cinnamon • 1 tbsp ground black pepper • 2 tbsp ground cumin • 1 tsp ground turmeric • 1 tsp cayenne pepper • 800g tinned tomatoes • 2 red chillies, deseeded • 50g fresh coriander, chopped • 40g Bisto Chicken Bouillon, made as per instructions • 200ml natural yogurt • 1.25kg cooked chicken, shredded

Method 1.

Heat the oil in a frying pan over a medium heat. Add the onion and fry for 10-15 mins until browned. Add the ginger and garlic and fry for 2 more mins.

2. Stir in the cinnamon, black pepper, 25g of coriander, cumin, turmeric and cayenne pepper.

Cook over a low heat until the mixture is thick and has the consistency of a paste.

3. Blitz the tinned tomatoes, chillies and remaining coriander in a food processor until smooth.

Add to the onion mixture and stir well over a low heat, cooking off moisture. Gradually mix in the yogurt, stirring constantly.

4. Remove from heat and purée in a food processor for a smooth sauce. Return to the pan, add the Bisto Chicken Bouillon stock and increase heat to high. Bring sauce to the boil, cover and continue to boil for 3-5 mins.

5. Reduce the heat to a simmer until the sauce thickens, then add the cooked chicken and reheat until boiling hot.

6. Serve with basmati rice.

+ GOOD

+++ BEST

Speedy shortcut: If you don’t have all the spices to hand, use a ready-made curry paste at step 3. Serve with microwaved rice to speed up the prep time.

Add acidity: Create a quick onion pickle by mixing thinly sliced red onion, coriander and lime juice. Use as a garnish or added side.

barandkitchenmagazine.com 13

pair with Schweppes Soda Peach Coconut Mixers for a soft serve that’s full of fruit with a velvety finish.

dessert

++ BETTER

Panna Cotta Serves: 10 (120g moulds) Skill rating: MEDIUM

Ingredients

• 1l Macphie Panna Cotta • 200g coconut cream • Toasted coconut flakes, to serve • Dried mango slices, to serve • Demerara sugar, to serve

Method 1.

Bring the Macphie Panna Cotta to the boil, stirring continuously.

2. Add the coconut cream and stir until melted through the whole of the panna cotta.

14

3. Pour into moulds and chill for 1-2 hours, until set.

Once set, turn the Macphie Panna Cotta out of the mould onto a serving plate.

4. Sprinkle mango slices with brown sugar and caramelise with a blow torch or under a hot grill.

5. Arrange a few toasted coconut flakes on top of the panna cotta and serve immediately with the caramelised mango slices.

+ GOOD

+++ BEST

Go simple: Instead of coconut flakes and caramelised mango, scatter over desiccated coconut and add slices of tinned fruit to serve.

More exotic: Add extra flavour with a passion fruit coulis drizzled over the panna cotta, then top with the coconut flakes.

“For small businesses, apprenticeships allow firms to help shape the next generation while growing their business.”

What are apprentices?

Apprentices are school leavers who want to learn while they earn. There are apprenticeships for a range of catering and hospitality roles including chefs, bar managers and events assistants. By offering apprenticeships in your business, you can attract and train young, motivated talent who will eventually become qualified employees.

APPRENTICESHIPS:

Martin McTague, National Chair at the Federation of Small Businesses

All you need to know Staffing shortages and skills gaps are an industry-wide problem. Taking on an apprentice could help your business overcome these challenges

What must employers provide?

How to hire an apprentice To hire an apprentice, take the following steps: • Find a course that matches the job roles you’re hiring for.

• Choose a training provider who can deliver off-the-job teaching.

• Plan an assessment that they have to pass at the end of their course.

• Set up an apprenticeship service account with gov.uk • Recruit your apprentice and set up their training plan.

of hospitality businesses are struggling to fill recruitment gaps

Source: Restaurant, Staffing Report, Sep 2023

16

Depending on your wage bill and where in the UK you are based, the government may pay up to 95% of an apprentice’s training costs.

You may also be eligible for £1,000 of funding through a specialist provider. This means you’ll only need to cover minimal training costs and an apprentice’s wages.

COOKING COURSES

Apprentices must be paid at least minimum wage (£7.49 aged 18 to 20) and have supervised on-the-job training, spending at least 20% of their working hours studying towards their final qualification. Many businesses offer mentoring and wellbeing support.

80%

Is there any funding?

FIND FUNDING SCAN HERE

Check what funding your business can get towards an apprentice’s training at the FSB website.

barandkitchenmagazine.com 19

TRY THIS! Set your sights on the top of the (bar) table with bigger profits this Six Nations

T

hree in four rugby fans watch their home team play in the Six Nations in pubs and bars.

When they do, there’s rarely an empty glass in the house.

Hot on the heels of the World Cup, it’s time to dust off your TVs and restock ready for six weeks of action.

When England, France, Ireland, Italy, Scotland and Wales face off in the Six Nations, there are no holds barred on or off the pitch.

During the 2023 Rugby World Cup, fans powered through 16% more matchday drinks on average than equivalent days. With beer and cider sales up throughout the tournament by 22%*.

Venues in Scotland and Wales were also prolific – especially on days when both were playing – with figures increasing by 22% and 24% respectively.

With more than a third of sports lovers typically watching rugby

27% More is spent on beer and snacks by six nations fans than by average consumers

in pubs or bars*, there’s a good chance you’ll make a conversion and they’ll return for the football.

Plus, Six Nations fans spend 27% more than the average consumer** on beer and snacks. So make it fun, good value and patriotic for all and you’ll be onto a winner.

QUICK SIX NATIONS WINS 1. Fly the flags, celebrate the camaraderie of the game and get some extra staff on.

2. Stock and promote bottled and canned drinks to save time.

3. Offer special deals and reserved seating to your local rugby clubs. One visit and they’ll surely return for their socials.

4. Create a rugby-inspired menu based on iconic international players to show punters you’ve done your research.

5. Rugby fans are big-hearted and often community driven, so anything you can do for charity will endear them even more to your venue.

Sources: *CGA by NIQ’s On Premise Measurement service **CGA On Premise User Survey OPUS 2023

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Italy – Birra Moretti A cereal and citrus taste make this beer perfect with pasta, but Luigi Moretti first brewed it “to be enjoyed with great food and great company” in 1859. So the rugby is a perfecto excuse.

Scotland - Belhaven Bitter At 3.2% this is a wonderfully balanced, refreshing and smooth session malty ale with toffee and caramel notes.

Ideal for a double header.

England – John Smiths More than 165 million pints of this malty bittersweet ale are downed every year in the UK. Perfect with a roast, pie or savoury snack.

France – Kronenbourg Crisp, fresh, slightly bitter with subtle fruitiness, this is the complex beer of Les Bleus.

Guaranteed to get customers through an afternoon of scrumming down in style.

Wales – Rev James Ale Named after brewing legend the Rev James Buckley, this is a rich, well-balanced beer with a mellow malty taste then a clean, refreshing finish.

Ireland – Guinness Rich and creamy, this is the classic accompaniment to any rugby tournament and is now also available with 0% alcohol.

TASTY TEAM MATES Beer and bar snacks are best buddies – make sure your range is high quality and clearly visible Tyrrells Lightly Sea Salted The perfect balance when matched up with the bitter malt of a pale ale, they also have no nasty ingredients. Perfect for making the game a real occasion.

KP Flavour Kravers Flame Grilled Steak Nuts With a bold, brave flavour, these are a guaranteed fan favourite. Use a 21x50g pub card to make sure yours are kept at customers’ eye level.

McCoy’s Salt & Malt Vinegar crisps Tangy but delicious, these power plays in a bag are perfect for pilsner and lager drinkers or those who prefer a glass of Sauvignon Blanc.

barandkitchenmagazine.com 19

chips

4 WAYS WITH

Turn this cheap ingredient into an on-trend profit driver with these loaded fries combos

1

Pepperoni Add pepperoni for texture and a punch of savoury flavour. Swap for a veggie or plant-based version packed with spices.

CHEAP AS CHIPS

With an annual increase of more than 20% in hospitality food prices*, reinventing basic items into quick-serve dishes can help you drive higher margins. The loaded fries trend has become a tasty social media sensation. So why not take advantage by taking chunky chips or crispy fries and making these delicious combinations?

Source: CGA Prestige Foodservice Price Index

20

PIZZA STYLE

Cheese No pizza is complete without cheese. Mozzarella gives that classic stringiness, while cheddar will add a stronger taste.

Pesto Give zing and freshness with a drizzle of green pesto. Chilli or herb oil is a good vegetarian-friendly, nut-free alternative.

2 CHICKEN KIEV STYLE

Chicken goujons Baked or fried goujons will add a crispy, tasty base to this combo and make the side dish more filling.

Garlic mayo Drizzle plenty of garlic mayo across your fries and goujons. Slant your sauce to create an on-trend look.

Garlic or onion garnish Keep it zingy with a sprinkle of finely chopped garlic and parsley or some pink pickled onions.

3 VEGGIE CHILLI STYLE

Bean chilli Make your first layer a hearty chilli packed with paprika, peppers and mixed beans.

Sour cream Mix in some herbs such as chives or add a squeeze of lime to level up your cooling sour cream.

Jalapeños Pickled or normal, add chopped slices of jalapeño peppers to give a touch of tang and spicy heat.

72%

UK venues have fries on their menu *Source: verdictfoodservice.com

4 CURRY STYLE

Chicken tikka Start with slices of smoky chargrilled chicken or a plant-based alternative to give a tandoori spice hit.

Mango chutney Layer up with a touch of sweet and sticky mango chutney. It adds colour and that irresistible aroma.

Mint yogurt Mix chopped mint, cucumber and yogurt or use a ready-made raita for a creamy final flourish.

barandkitchenmagazine.com 21

6 WAYS we help your

business thrive B

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

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

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

1

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

Scan here to sign up now Get access to all our exclusive tools and recipes today!

22

2

3

4

depot locator

Advice

expertise

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

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

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

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

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

5

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

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

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

FOLLOW US ON INSTAGRAM @BARKITCHENMAG

JOIN OUR X COMMUNITY @BARKITCHENMAG

Help your business get to the next level – go to:

barandkitchenmagazine.com barandkitchenmagazine.com 23

Ring in

ChinesE new year

Kick-start your spring business on 10 February by welcoming the Year of the Dragon. Celebrate the zodiac sign of luck and success and make some of your own by adding these easy Chinese specials to your menu

Teriyaki Duck Pancakes Serves: 4 Skill rating: EASY

Ingredients

• 1 tsp Chinese five spice • 1 clove garlic, finely grated • 1 tbsp fresh ginger, finely grated • 3 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame • 1.5kg whole duck • 14 Chinese pancakes • 1 bunch spring onions, shredded lengthways • ½ cucumber, cut into thin batons • 320ml Knorr Professional Blue Dragon Chunky Sweet and Sour Sauce

Method 1.

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Heat the oven to 170C. Mix together the Chinese five spice, garlic, ginger and Kikkoman Teriyaki Sauce with Toasted Sesame.

2. Place the duck on a rack, in a roasting tin, and cover with half the sauce. Pop in the oven and roast for 1 hour, then spoon over the rest of the sauce and roast for 1 more hour.

3. Turn the oven up to 200C and roast the duck for 10-15 mins to crisp the skin a little.

Remove from the oven and leave to cool for 5-10 mins, then shred the meat and skin.

4. Prepare the Chinese pancakes, as per the pack instructions.

5. Serve up the pancakes, shredded duck, spring onions and cucumber with some extra Kikkoman Teriyaki Sauce with Toasted Sesame.

++

Sweet & Sour Chicken Balls Serves: 10 Skill rating: MEDIUM

Ingredients

• 500g chicken breast, skinless • 20ml Kikkoman Soy Sauce • 250g plain flour • 5g salt • 50g cornflour • 20g spring onions • 2g bicarbonate of soda • 250ml water • 800ml Knorr Professional Blue Dragon Chunky Sweet and Sour Sauce

Method 1.

Chop the chicken breast into 1 inch cubes and place in a bowl with the soy sauce, to marinade.

2. To make the batter, combine plain flour, salt, cornflour, spring onions and bicarbonate of soda.

Mix well, then add the water and whisk to a smooth paste.

3. Drain the chicken breasts from any remaining soy sauce and dust with flour.

4. Dip the chicken in the batter and deep-fry until golden.

5. Serve with cooked noodles coated in Knorr Professional Blue Dragon Chunky Sweet and Sour Sauce.

Vegan Hoisin Noodle Stir-Fry Serves: 10 Skill rating: EASY

Ingredients

• 750g GARDEN GOURMET Vegan Fillet Pieces • 300g hoisin stir-fry sauce • 200g mangetout • 200g beansprouts • 2 large onions, sliced • 3 yellow peppers, sliced • 4 red peppers, sliced • 100ml water • 2 tbsp olive oil • 650g fine rice noodles • 10 spring onions, finely sliced • 2 tsp sesame seeds • Squeeze of lime juice

Method 1.

2.

3.

4.

5.

Cook the rice noodles, as per the pack instructions.

Heat the oil in a frying pan, on high. Add the onion and peppers, then stir-fry for 2-3 mins.

Mix in the hoisin stir-fry sauce, 100ml of water and mangetout. Cook for 2 mins.

Add the GARDEN GOURMET Vegan Fillet Pieces and beansprouts, then cook for 4-5 mins.

Serve up the stir-fry alongside the noodles.

Top with the sliced spring onions, sesame seeds and a squeeze of lime juice.

FOR EXTRA FIREWORKS Add themed snacks to your bar menu or include extras with your specials. Fortune cookies or Sharwoods Prawn Crackers with a Kikkoman Soy Sauce dip can all add to the atmosphere.

barandkitchenmagazine.com 25

O N -T R A D E

First orders Must-try drinks, trending cocktails and behind the bar advice

3 to try on Valentine’s Day

What’s on your bar?

Kieran Matchett Manager of the Luda Brewing Co.

Santa Loretta Prosecco Rosé Light and refreshing with intense red berry, this rosé Italian sparkling wine is packed full of flavour and romance.

Scarlett Valentine’s Lemonade Tequila Rosé Let the love (not the Serve with date alcohol) flow. Add syrup, strawberry jam, coconut cream, a squeeze of lemon juice to 30ml M Teisseire vanilla ice cream and maple syrup for a fun, Strawberry and top with R Whites Lemonade. cheeky cocktail.

Bee’s Knees Serves: 1 Skill rating: EASY

Ingredients

• 50ml Jack Daniel’s Tennessee Honey • 25ml orange juice • 25ml lemon juice • Soda water

Method

Take a highball glass and fill it with cubed ice. Pour in the measure of Jack Daniels and add the orange and lemon juices. Top with soda water, mix and garnish with an orange wedge.

“Our venue, Tap on the Line, is the main outlet for Luda beers. It’s in the centre of Louth town in Lincolnshire and has 15 beers and ciders on tap. Live sports, interactive darts and pool tables make it a lively place. We also have regular pop-ups, from local food businesses.”

Desert island drink: Lager is so refreshing. It’ll quench your thirst any time.

My new tipple: Appealing is our new wheat beer with delicious banana notes, hence the name.

Most versatile soft drink: You can use Coke for everything.

From a mixer for gins to topping Long Island ice teas.

Top upselling tip: Understanding what flavours a customer likes is really important. If they take a stab in the dark and don’t like their choice, that can put them off your venue. Ask them what their go-to drink is and use your expertise to point them in the right direction.

Current customer favourite: Luda Lager is our best-selling and flagship product. barandkitchenmagazine.com 27

MAX OUT YOUR

Mother’s Day extras Attract families and extend margins by making your starters, desserts and drinks as special as your roast

SEASONAL STARTERS

FOR RECIPE

SCAN HERE

Ricotta, Spinach and Pea Tart 28

Celebrate the best of springtime produce with light and seasonal starter options. Vegetarian first courses packed with in-season greens will help you meet more customer appetites easily.

Choose affordable dishes which are quick to make in advance and easy to plate, like a Ricotta, Spinach and Pea Tart. Whatever you serve, add simple garnishes such as pickled veg, toasted seeds or pesto.

SPECIAL EXTRAS Tempt your customers into your venue with a few added touches: 1. Put on kids’ activities and menu deals to keep them entertained.

2. Give bookings extra time at the table (if you can).

Two hours or more will give them space to relax and enjoy your full menu.

3. Little gifts such as chocolates or flowers will make Mums feel special and more likely to return.

“Data from Mother’s Day is encouraging, showing Brits are still taking advantage of one-off moments to go out and celebrate.”

Esme Harwood, Director at Barclays

PROFITABLE PUDDINGS

79%

Dessert is a must for many customers. Choose showstoppers that look great and taste indulgent while still being light, seasonal and easy to serve. Options such as a Chocolate and Mango Mousse can be prepped in advance. You can also switch to plant-based milk for an effortless vegan option.

Chocolate and Mango Mousse

FOR RECIPE

CuSTOMERS ARE LOOKING FOR GOOD ALTERNATIVES TO COOKING AT HOME for Mother’s Day.

SCAN HERE

Source: Mintel, UK Mother’s Day Market Report, 2023

QUALITY QUAFFS

Double Berry Spritz Serves: 1 Skill rating: EASY

Ingredients

• 25ml Chambord • 25ml Vodka

Method

• 50ml Cranberry juice • Top Lemonade

1. Fill a highball glass with cubed ice.

2. Add the vodka, juice, lemonade and Chambord.

3. Garnish with a lime wedge for brunch or aperitivo.

For this weekend event, offering a variety of quality beverages is key to better sales. Serving good quality wine by the glass is a quick win. Stock and promote a good selection of premium soft drinks for a wider choice.

For your Mother’s Day special, fizz-based cocktails such as a Chambord Berry Spritz are profitable and quick to serve.

Last Mother’s Day, 7.9 million draught pints were sold*, so make sure you have a fruity guest ale or cider on tap too. *Source: Oxford Partnership

barandkitchenmagazine.com 29

Sausage rolls

Pizza puff

Try a super easy twist on pizza with flaky puff pastry as your base.

Turn the flavour up by sprinkling over Italian seasoning and add your chosen topping.

For a tasty serve, use ready-roll pastry and pre-made stuffing alongside traditional sausage meat.

Make this savoury even more special by mixing in a sweet hit of mango chutney.

SAVVY SHORTCUTS

Puff pastry Create snacks, savouries or desserts in an instant with ready-to-roll

Fruity millefeuilles

Anyone can master millefeuilles with thinly rolled puff pastry. Cook until crisp and layer with fillings – think pastry cream, seasonal fruit or roasted nuts. A dusting of icing sugar makes a great final flourish.

Cheesy turnovers Turnovers look impressive and tricky to make. But with premade puff pastry, they couldn’t be simpler. Go veggie with just cheese and herbs or add a salty edge with a slice of bacon, before baking.

barandkitchenmagazine.com 31

Bounce

back Easter this

Cracking family fun is key to eggcellent profits on this bank holiday weekend With schools breaking up for two weeks on Friday 29 March, the Easter weekend is the perfect opportunity to attract families to your outlet. Last year, both pubs and restaurants noted an uplift in their sales over this four-day holiday.

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According to CGA, pubs reported an 87% uplift in drinks sales last Easter Sunday compared to a normal Sunday, with many also seeing a surge in visits between 2pm and 5pm across the weekend. Restaurants saw a 3.09% increase in transaction volumes over the extended Easter weekend.

It’s proof, say analysts, that families are prepared to spend on ‘special occasion’ treats over the weekend and the school holidays that follow.

Cater for little and large

1 2

From seasonal lamb chops to scotch egg specials, make your menu flexible and fun to cater for all sizes of appetites and occasions. Whether guests are having a three-course Easter Sunday roast or dropping in for a Saturday afternoon drink and a snack.

Price-bundled small plates that are easy to serve are popular with families looking to grab a snack between activities.

They’re also a quick win for

Create happy family afternoons School holiday afternoons are the perfect opportunity to host ‘family happy hours’.

Revisit your snack menu and hold egg hunts for the little ones during quieter spells to bring in new business.

Promotions, such as a hot drink and biscuit for a fiver or children’s lunch deals, will make parents more likely to drop in.

Activities are a great way to boost footfall in between your lunch and dinner service.

Offer cornflake nest-making or egg painting.

Make sure your local schools know what you’re offering before they break up by sharing offers on relevant Facebook pages to encourage visits from parents.

your margins. Think mini lamb skewers, quiches and spiced sausage hot cross bun sliders.

If the children are happy, the parents are. Adjust your menu so smaller guests can enjoy three set-price courses that include fun starters and desserts such as mac ‘n cheese in the shape of an egg or bunny-shaped sweet pancakes.

It’s an upselling opportunity that means everyone can enjoy their Easter meal together.

Make margins in any weather When the sun’s out, the fun’s out and margins climb. Warmer weather boosted sales by 2.7% in 2023, according to MCA. Last year’s success came when the sun shone, so invest in awnings, umbrellas or a pergola to give your outdoor seating area a refresh and feel-good factor.

Outdoor heaters (do research the most effective for your space) make the great outdoors even greater whatever the weather, and increase the number of covers all year round. Keeping an eye on the forecast and adapting your outdoor space will help you attract and serve greater footfall more easily. If it’s going to be sunny, order a bouncy castle. Rain in the forecast?

Invest in a marquee for the weekend.

3

barandkitchenmagazine.com 33

4 5

Buy (and sell) local

Trial a two-week collaboration with nearby businesses to showcase their Easter produce in your specials. Customers love buying locally sourced products, so consider stocking some items on the bar for them to purchase as well as using in your dishes.

Test out Easter-themed drinks, springtime food specials with these ingredients.

Marketing matters. So make sure you’ve got flyers, posters and social posts promoting any events, activities or offers out at least two weeks in advance.

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Stock seasonal tipples Bar managers need to be ready as wallets and purses loosen the day before Good Friday.

If the sun shines, last year’s 39% boom in cider sales could be topped, so it’s worth stocking up on best-sellers Inch’s and Bulmers.

For a more luxurious Easter Sunday or Monday afternoon treat, Murphy’s Irish Stout or Camden Stout perfectly complement roast dinners. They’re also a good fail-safe if the weather doesn’t behave.

Stout and world lager were best-sellers last year, while sales of soft drinks jumped an average of 65% over the Sunday and Monday.

Take advantage of this trend and celebrate spring’s larder with fruity mocktails. Combine seasonal flavours like strawberry, apple and rhubarb for no-alcohol specials.

Banish bill shock Despite Barclays reporting that half of customers are keeping an eye on discretionary spend*, appetite remains strong for relaxed holiday ‘get-togethers’.

Clearly defined promotions and fixed-price specials will offer value for money and help you attract larger groups over Easter.

Communicate your offer well online and in-house, tell everyone about your mouthwatering special offers!

It is a significant outlay to take the extended family for a meal, but if your customers know they’ll get good service, good food and a good price at your venue, they’ll spend more when they’re with you.

6

*Source: bit.ly/48bMZKh

Here are some ideas for activities and promotions you can run across Easter weekend.

GOOD FRIDAY March

29

March

30

EASTER SUNDAY

• Get everyone in the mood for the weekend ahead with Easterthemed bar games. Bunny Bingo, anyone?

• Cider and beer are the big performers on this day, use the opportunity to stock and promote local guest options.

• Attract parents with a ‘children eat free’ promotion for dinner service.

SATURDAY

• Easter cake and coffee deals will attract parents and kids in during the day.

• Run ‘happy hour’ style deals in the afternoon to leverage the sales uplift between 2pm and 5pm.

• Hold an Easter karaoke – think Rabbit Heart by Florence + The Machine.

March

31

April

1

• Hold a fancy dress or Easter bonnet competition with a free family meal as a prize.

• Create an Easter Egg hunt with a difference. Kids can search for chocolate while adults look for hidden drinks vouchers.

• Today’s the day to push your ‘little and large’ menu options.

EASTER MONDAY

• Soft drinks sales lift on these days, so create mocktail specials or promote premium mixers.

• Egg or biscuit decorating activities are great rainy-day attractions.

• As good footfall continues, today’s a good opportunity to test spring menu specials.

Easter Cinnamon Biscuits Serves: 30 Skill rating: Easy

Ingredients

• 350g McDougalls Plain Flour • 100g butter • 1½ tsp ground cinnamon • 1 tsp bicarbonate of soda • 175g soft brown sugar • 4 tbsp golden syrup • 1 egg

Method

1. Preheat the oven to 180C..

2. Put the flour, butter, cinnamon, and bicarbonate of soda in a mixing bowl and mix all together to a crumb.

3. Add the soft brown sugar, golden syrup and egg to the bowl and mix well until it forms a firm dough.

4. Roll out the dough on a floured surface to about 5mm thick.

Make sure the surface and the rolling pin are well-dusted with flour. Cut the biscuits with any shaped pastry cutter you have.

5. Place the biscuits on a greased or non-stick baking tray and put in the preheated oven. Remove after 7 mins or when golden.

Cool and serve.

barandkitchenmagazine.com 35

Know your coffee From bean origins to how customers like their lattes, here are some tips to elevate your coffee offering

MAKE IT AN EMOTIONAL

1 EXPERIENCE

Enjoying a quality, fresh coffee with friends is increasingly a treat. So it’s vital the whole experience leaves your guests feeling pampered.

Kind and polite staff, comfortable seating, cleanliness and a warm, welcoming environment all complement your value-for-money coffee proposition.

Train your team in customer service. They’ll be happier and pass on the vibe to your guests.

Africa Floral and citrus hints, this area produces sunshine coffee beans that are popular in artisan outlets for their rich acidity.

Latin America Nutty, chocolatey with notes of spice and caramel, Brazil is the world’s largest producer of quality coffee.

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After drinking her first espresso aged three, Jo Walsh-Scott has been a Coffee Training Specialist for 25 years, seven of them with Nestlé.

MATCH CUSTOMER

2 PALATES

Science meets art when it comes to the perfect coffee, so don’t skimp on equipment. The right water, pressure and grind size are as important as using fresh beans.

Understand your customers’ tastes and choose beans from regions with the right tasting notes. A balanced bitter-and-sweet profile is a reliable signature starter for most UK coffee lovers, but a second bean that you can rotate each week will keep your menu fresh and interesting.

Although most healthconscious coffee drinkers would rather cut down on their daily intake than choose decaffeinated, 36% would appreciate the option.

Putting decaf beans on the menu means you won’t lose out.

Asia-Pacific From here, you can get beans with a creamier, deeper favour distinguished by toasty, woody and earthy notes.

3 STAY ON TOP OF TRENDS

Latte leads the way in sales, and this year we’ll see plant-based milk challenge dairy to surpass their current 40% share.

Almond and oat are still the UK’s most popular alternatives followed by soy, coconut and pea protein. They are now drunk by one in three people* for their health benefits.

TikTok-inspired iced coffees with gingerbread, vanilla or caramel syrups are a boom area for the next generation of drinkers. Great latte artwork is another major Insta-worthy trend. So if your team magic up dragons, swans, tulips, and portraits in their pour, it’s sure to wow your guests.

Caramel Latte Serves: 1 Skill rating: Easy

Ingredients

• 16ml caramel syrup • 60ml espresso • 260ml milk

Method 1.

Add syrup to freshly extracted espresso.

2. Steam milk to glossy perfection.

3. Slowly pour steamed milk over espresso and serve.

4

BEANS VS INSTANT

BEANS

INSTANT

Pros • Rich and intense profile • Freshly ground beans mean stronger aroma and quality • Perfect for coffee purists who like to try drinks from around the world

Pros • Convenient, lower price point and improved margin • Longer shelf life, so less waste • The sophisticated Nescafé Azera combines instant coffee and microgrind roast coffee beans for an intense aroma and beautiful crema • Cons • Lacks intensity compared to beans • Less complex flavour • Has less of a caffeine kick

Cons • Getting a return on investing in good equipment • Longer preparation time • Making sure beans are stored well and kept fresh

5

SHARE YOUR SUSTAINABILITY STORY

Shouting about your sustainability credentials will attract environmentally conscious customers and boost your brand image.

Tell the story of your beans, where they came from and what drinking the grower’s coffee will mean to their family. Having pictures of the grower and their beans’ journey to your cup makes great artwork.

Offering discounts for customers with reusable cups, promoting your eco-friendly packaging and other organic products that go with a brew are other ways you can win from being green.

barandkitchenmagazine.com 37

Sustainable swaps Simple product switches can reduce your environmental impact and attract more customers

More customers than ever want to eat sustainably.

When eating out, they’re more likely to choose venues that source local ingredients, recycle and try to reduce their waste. Most hospitality staff also want to work in sustainable businesses. Swapping to greener products is a quick and easy way to benefit your business, customers and employees.

9 IN 10

Consumers say they’re willing to pay more for a sustainable product Source: CGA, Sustainability Matters, 2023

Maggi’s White Tubs Coloured plastic is more difficult to recycle.

MAGGI® has moved from coloured to white plastic tubs; white plastic is more easily recycled and can be used again in a wide variety of plastic products and packaging.

Changing from yellow tubs with red lids to white polypropylene across the lid, tub and label also means all of MAGGI’s packaging is fully recyclable and can be put in the same recycle bin. The tubs are also dishwasher safe, so they can be easily cleaned and reused for food or utensil storage.

This packaging has now been launched for MAGGI’s: • Original Gravy • Vegetarian Gravy • Vegetable, Beef and Chicken Bouillon • Béchemel Sauce • Demi-Glace Sauce

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Marmite Love it or hate it, Marmite can boost your flavour and sustainability. Made with yeast left over from beer brewing, it helps to reduce food waste. The factory is also based near major UK breweries in Burton upon Trent.

So the main ingredient never has to travel far, reducing the product’s carbon footprint.

Production is also powered by 100% renewable electricity, with all food waste being collected and reused as biogas.

The lids and jars are both recyclable.

Marmite is also vegan, so switching can add meat-free umami to your menu. Drop a spoonful into roast potatoes, stews or marinades. Jump on the flavoured butter trend to level up your bread basket. Or reinvent your bar snack selection with Marmite-covered nuts.

LOVE IT

hate IT

63%

Of 18 to 34 year-olds would like to reduce their meat consumption Source: CGA, Food Insights 23, 2023

PepsiCo PACKAGING PepsiCo brands can help to minimise the environmental impact of your bar snacks.

With all of its UK potatoes sustainably sourced and the supplier reducing its oil carbon footprint by 36%, stocking Walkers, Max and Squares is a greener choice.

PepsiCo has removed 500 tonnes of plastic from its

packaging in the past three years. The Walkers Crisp Packet Recycling Scheme has also turned used crisp and nut bags into other items, including plant pots, benches and other food packaging.

Join the scheme and do your bit by putting a packet recycling bin behind or near the bar for your team to use.

barandkitchenmagazine.com 39

wrapmaster’s compostAble cling film Cling film keeps ingredients fresh but can lead to plastic waste.

Wrapmaster has launched a cling film that is compostable so it can be put in a food waste composter, be home composted or sent for industrial composting..

It’s an all-purpose wrap that can be used in the fridge or freezer and it’s also free from PLA, PVC and BPA.

Go greener Switching to more sustainable products is a great first step. Here are some ways you can take your environmental efforts to the next level.

FOCUS ON YOUR BAR Nearly one in five customers check the sustainability of a pub before they visit (greenpubguide.co.uk). To attract them through your door, making changes and shouting about them is key.

Follow these tips to keep them in the loop: • Share your goals and progress on social media • Call out greener choices on your menu • Give sustainability certification pride of place • Promote your local and sustainable suppliers • Add bill gratuity options for customers to donate to green charities ENGAGE EMPLOYEES Making positive changes also helps to attract eco-conscious talent, improve staff satisfaction and retention.

Try these ways to engage employees in your sustainability efforts:

Here’s how to minimise the impact of your bar on the planet: • ●Reduce energy use by pre-chilling drinks instead of ice • Defrost your freezer regularly so it runs efficiently • ●Change to easy-clean glassware for optimised dishwasher use • ●Switch to more environmentally-friendly cleaning products TELL YOUR CUSTOMERS If you’re working hard to be more sustainable, make sure your customers know to attract them into your venue.

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• ●Have easy-to-access recycling bins and clear signage • ●Involve them in decision-making with a committee of ‘green champions’ • ●Track and share progress, eg the amount of plastic recycled or waste reduced

94%

Of hospitality professionals say living a sustainable lifestyle is important to them Source: CGA, Food Insights 23, 2023

D

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TC yo AR u mo te

WI IF N

A£

ac ha nc et op ro

50 G

competition

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#feedyoureyes Would you like to showcase your best starter, main or dessert and win a £50 Amazon gift card? If you win, you could also feature in future magazines and promote your business. Enter below and check out this issue’s brilliant winners

winNER

winNER

winNER

Salt- and Sugar-Cured Sea Trout, Nori Seaweed, Caviar, Crispy Trout Skin & Parsley Sauce

Seared Sea Trout, Celeriac Purée, Sautéed New Potatoes, Roast Cauliflower & Chorizo Crumb

Wild Strawberry Mousse, Whipped Yogurt and Basil Sponge with White Chocolate Glaze

“I enjoy curing fish and wanted something that was simple that looked more technically prepared than just being sliced like it usually would be.”

“The subtle spice from the chorizo crumb brings a nice warmth for the time of year.

It has been a favourite on the specials board.”

“What makes the dish really special is that some of the ingredients are from our rooftop garden, including strawberries and basil.”

Terry Balme

James McMahon

Rebecca Marshman

@chef_terry_balme Executive Chef of the Dukes Head & Wheatacre White Lion

@jimmer_mcmahon Head Chef at Platform 1864

@rebeccamrondeau Group Head Pastry Chef at Baxterstorey

Starter

Sponsored by:

how to enter

Main

Sponsored by:

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

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Dessert

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