Bar & Kitchen January/February 2026 by Cogent

THE AIRPORT HOTEL WHERE HOLIDAYS START EARLY

MAKE MOTHER’S DAY (EVEN MORE) MAGICAL

EASTER CRACKING & Kitchen Bar

Make the most of the long weekend with sweet and savoury showstoppers for all the family

VALENTINE’S WITH A TWIST PUT THE MMM INTO UMAMI 5 TOP INSTA HACKS

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Cogent on behalf of Unitas Wholesale

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For Cogent

Creative–Darby Hutchby

Editor–Becky Aitken

Artworkers–Sophia Smithson, Ben Walton

Contributors–Jim Levack, Sarah Farrer

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Laura Rowell 01302 249 909 unitaswholesale.co.uk hello@barandkitchenmagazine.com

Social: @barkitchenmag

Further information

Bar & Kitchen is published by Cogent Elliott Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

Welcome.

A brand new year brings a fresh start and plenty to look forward to. With Valentine’s, Mother’s Day and Easter on the horizon, there’s no shortage of opportunities to wow your customers with creative menus, tempting drinks and memorable experiences.

In this issue, we’ve rounded up ideas to help you plan ahead for spring’s biggest celebrations – from Mother’s Day meals and shared experiences to Easter-inspired cocktails, cakes and roast dinner inspiration. You’ll also find practical guidance to get your year off to a smooth start with some smart bookkeeping tips on page 36.

We’re excited to feature an interview with the team behind the impressive Holiday Inn Manchester Airport, home to an outstanding Turkish restaurant that’s making waves – find out more on page 14. Our supplier spotlight shines on Wenlock Spring, whose dedication to quality and sustainability makes them a favourite with venues nationwide (page 32).

Here’s to a successful start to 2026 – may your tables and bars be full and your customers happy!

Phil Dawson Trading Controller

Are you following us on social media yet? Find us on X and Instagram for special offers from brands, product recommendations and inspiring stories

06 Calendar… the don’t miss spring dates 14 Airport cuisine… the hotel by the runway with a taste of the Med 20 Happy Valentine’s? make sure it is with our easy-to-follow Cupid’s guide

22 Chef spotlight… the solo chef taking his guests on an unexpected journey

24 Mother’s Day… how to make it special for mum – and your books

28 Easter… the best and easiest ways to leverage the long weekend

30 Bar Watch… the energy drink opportunity you might be missing

31 Must try this… smash the Six Nations with Tiny Rebel’s six steps to success

That time of year again… the bookkeeping checklist you’ll wish you’d always had

32 Water… we can’t live without it but are you making the most of its power? 38 Feed Your Eyes… the big winners

“ I

a solo

Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag See page 38

Joshua Jones, Head Chef, Number Eight, Bideford, Devon

“We’ve been thinking about creating an Instagram area to drive engagement around our bar and Turkish cuisine, with the help of our drinks supplier. We want to be known not just as a stopover destination but as somewhere to go for a great night out and we believe social media will help spread that message”

Andrei Alexandru, Food and Beverage Manager, Holiday Inn, Manchester Airport

“We’re launching our Still or Sparkling campaign and delivering a further 10% glass weight reduction – boosting sustainability, profitability, and customer satisfaction in every bottle”

Matthew Orme, Director, Wenlock Spring Water, Shropshire

In good company

What’s on your radar this year?

“We’re looking forward to raising awareness among people at breakfast, lunch and dinner about our ever increasing range of drinks. Around 61% of all Monster Energy is bought with food, driven by our innovative flavoured energy –and that number is rising”

Cecilia Nkeng, On Premise/FTG National Account Manager, RTM GB, Monster Energy Europe Limited

“We’re a drop-kick away from the Principality Stadium, so as well as the sporting events we’ll be watching to see which bands are on the gig list. So far there’s Take That and Metallica, so look out for our exclusive special band beers”

Liam Rees (and Jojo), General Manager at the Tiny Rebel Cardiff bar

Big events, bigger crowds

From pancakes to patriotic quizzes, it’s a jam-packed season to attract (and keep) customers

05 feb- 14 mar

six nations

Kick off rugby’s biggest weeks with match day packages and food that travels well. Offer sharing boards, stout and pie deals, or a ‘try scorer’ cocktail. Screen every game with sound, create team zones, and run a predictions board. For more ideas, see our Six Nations feature on page 31.

FEB-APR

Start Here

Turn romance into revenue with simple high-impact touches. Offer a set menu with sparkling wine or cocktail pairings, heart-shaped desserts and shareable small plates. Add a selfie spot with props, take pre-orders for flowers or truffles and promote gift vouchers for later. Fancy more romantic inspiration? Head to page 20.

Flip Pancake Day into a week of profits. Run a menu of classics and creative stacks: lemon sugar, Nutella and banana, or a vegan blueberry option. Offer build your own toppings for kids, plus a ‘pancake of the day’ for socials. Add coffee and juice bundles for breakfast, and late night crêpes after service. Why not host a charity pancake race outside to attract customers and local press. Or create a QR-linked tasting card so guests can rate flavours.

17 feb

lunar new year

Welcome in the Year of the Horse with bold flavours and vibrant décor. Create a special menu featuring dishes that symbolise luck and prosperity – like dumplings, spring rolls and longevity noodles. Add mandarin garnishes to drinks, paper lanterns and red enveloped gifts. There’s more inspiration for your celebrations on page 18.

17 mar

St

Day

Lean into the craic with live music, stout and whiskey flights, and a hearty Irish menu. Think beef and Guinness pies, coddle or colcannon, and soda bread with creamy butter. Run green tinged cocktail specials, plus an alcohol-free option for drivers. For entertainment, why not create a Best Dressed in Green prize, a pub quiz round on Irish culture and a St Patrick’s playlist. Encourage group bookings with booth packages and sharers. And don’t forget to promote across socials.

Celebrate Welsh pride with a menu of national favourites. Try cawl with crusty bread, lamb shank pies, and rarebit sliders.

Penderyn whisky flights and dress the room with daffodils and flags. You could even run a Taste of Wales night for an easy booking boost.

15 mar

Make Mother’s Day memorable with thoughtful touches that go beyond the meal. Serve brunch boards, Sunday roasts, or afternoon tea stands with fizz or mocktails. Why not add gestures like flowers on arrival or family photo cards to take home. Include activity sheets for kids to keep everyone happy, and promote family-friendly sittings with gift vouchers for future visits. For more inspiration on creating a smooth, sellout service, see our dedicated Mother’s Day feature on page 24.

03-06 apr

Turn Easter into a feast. Offer sharing roasts with spring vegetables, lamb specials, or indulgent desserts like mini egg brownies and hot cross bun puddings. Create limited-edition cocktails or mocktails using seasonal fruit. There are more ideas on how to make your venue stand out this Easter on page 28.

Patrick’s

Wok and roll teriyaki!

Fans of the deep savoury notes of Kikkoman Teriyaki Marinade will be equally passionate about its new Teriyaki Wok Sauce. Its unique rich umami flavour with hints of sweet and salty and a light wine aroma make it the perfect companion for all your wok dishes. For a more intense flavour, drizzle some Teriyaki Marinade over meat or vegetables and leave for around half an hour before stir frying and then finishing with Kikkoman’s new Wok Sauce. Now that’s wok and roll cooking!

INDUSTRY

Are you a big night out winner?

More than half of all adults in the UK have combined food, drinks and interactive, competitive games on a night out in the past year.

Whether it’s virtual golf, digital darts, racing simulators or even axe throwing, guests are lapping up the dinner, drinks and fun market – and around 41% return at least once a month.

The competitive socialising arena is projected to reach £1.2 billion by 2027 (Mintel), fuelled by a demand for more immersive, experience-led nights out.

Hospitality and leisure venues combining traditional dining and drinking with interactive, competitive games stand to benefit from a surge in Gen Z customers.

Venues have also reported increased dwell time and spend as well as heightened social connection as mobile phones are shunned.

What’s new?

A glance at the latest foodservice and on trade trends and products

NoLo the way to go

Health-conscious younger drinkers are increasingly demanding more choice in no and low alcohol options in bars and restaurants.

In the UK alone, the NoLo market looks set to reach £800 million by 2028 (Mintel) as a third of drinkers now regularly seek alternatives to alcohol.

By the end of last year nearly nine in 10 pubs had an alcohol-free option (CGA), prompting a 26.4% surge in sales of non-alcoholic beer – up four per cent on last year.

Gen Z and Millennials account for nearly two-thirds of the alcohol-free market and research shows that 57% will stay longer in venues with a broader beer, wine and spirit choices.

Ride the wave: demand for seafood is on the up

Great news for venues – according to the latest Seafish ‘Seafood in Numbers 2024’ report, foodservice servings of seafood in the UK are up around 5%, fuelled by growth in pubs, travel and workplace dining.

This presents an opportunity. Diners are clearly interested, it gives your menu diversity and seafood dishes can warrant a higher price point. Why not add a small-plate seafood starter to your menu (think prawns or smoked trout)? Or a food to go option like freshly cooked fish goujons with tartare and lettuce in a fluffy white bun?

3recipes 3 ways

A starter and main packed with seasonal veg and a tropical pud – what more could your customers want?

STARTER

Jerusalem Artichoke, Mushroom and Thyme Soup

Serves: 10 Skill rating: EASY

Ingredients

50ml rapeseed oil

250g wild mushrooms

300g Jerusalem artichokes

• 2.5l water

• 5g thyme

• 250g Knorr Professional Classic Cream of Mushroom Soup

• 150ml crème fraîche

Method

1. Heat the oil and fry the mushrooms until golden.

2. Peel and slice the artichokes then place into a saucepan and cover with the water.

3. Bring the saucepan to the boil, add the thyme and cook for 20 mins.

Boost the mushroom flavour by using ceps to add a nutty, earthy dimension and umami depth

4. Remove the saucepan from the heat and blend until smooth.

5. Return to the heat and bring back to the boil.

6. Whisk in the Knorr Professional Classic Cream of Mushroom Soup then reduce the heat and simmer for 3 mins.

7. Remove the soup from the heat and pour into serving bowls.

8. Garnish with the mushrooms and a spoon of crème fraîche.

Pair with Little Bastard Gamay for a fruity red that complements the mushrooms

Add crunch: deep or shallow fry thin slices of Jerusalem artichokes and serve as a garnish

Serves: 4 Skill rating: MEDIUM

Ingredients

• 460g purple sprouting

broccoli

300g baby rainbow

carrots olive oil

3 garlic cloves

150g kale

2 lemons, finely zested and juiced

• 200g bulgur wheat

• 100ml white vinegar

• 50g caster sugar

• 2 banana shallots

• 3 black peppercorns

• 1 tin chickpeas

• 1 tsp smoked paprika

• 1 tsp Cajun spice blend

1 block Violife Greek White Cheese

1 tsp lemon pepper

100ml Flora Plant Based Cream

Buy ready-toasted seeds to speed up prep time

• 50g omega seed mix

• 30g Violife Prosociano, finely grated

Half a bunch of coriander

Half a bunch of parsley

Method

1. Drizzle the purple sprouting broccoli and baby carrots with olive oil, salt and pepper, add 1 garlic clove and roast in a hot oven for 8 mins.

2. Wash and tear the kale from the stems, drizzle with olive oil and lemon juice, season with salt and pepper and massage to wilt.

3. Cook the bulgur wheat in 400ml salted water until the water has

evaporated, then cool and fluff the grains with a fork.

4. Bring the white vinegar and caster sugar to a boil, remove from the heat, then add thinly sliced banana shallots and the peppercorns and allow to cool.

5. Drain the chickpeas, toss with smoked paprika, Cajun spice blend, a drizzle of olive oil and 1 grated garlic clove, then roast in a hot oven for 10 mins and season with salt.

6. Break up the Violife Greek White Cheese and blend with the zest of 1 lemon, a splash of lemon juice, lemon

Pair with Little Bastard Chardonnay – a crisp, citrusy white that’s perfect for light meals

pepper, salt and Flora Plant Based Cream until smooth.

7. Toast the omega seed mix in a hot pan.

8. For the herb dressing, blend the Violife Prosociano, coriander, parsley, 1 garlic clove, lemon juice, olive oil, salt and pepper. Use olive oil or lemon juice to adjust the consistency and season to taste.

Adjust the roasted vegetables to what you have available

Pair with Le Versant Grenache Rosé for delicate berry notes and floral hints of rose and orange blossom

Coconut Panna Cotta

Serves: 10 Skill rating: EASY

Ingredients

• 1 litre Macphie Panna Cotta

• 200g coconut cream

• Toasted coconut flakes, to serve

Dried mango slices, to serve Demerara sugar, to serve

Method

1. Pour Macphie Panna Cotta into a saucepan and bring to the boil, stirring continuously.

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

3. Pour into moulds and chill for a minimum of 2 hours until set.

4. Turn out the panna cottas onto serving plates.

5. Sprinkle the mango slices with brown sugar and use a blow torch or place under a hot grill to caramelise.

6. Place toasted coconut flakes on top of the panna cottas and serve with the caramelised mango slices.

Go simpler with the garnish – just drizzle with mango coulis or sauce

Save time by serving the panna cotta with slices of fresh mango

5 quick tips to

make Instagram work harder for your venue

For hospitality businesses looking to build buzz and loyalty, Instagram remains the go-to platform. It’s still where diners go to discover what’s next. In fact, 45% of UK consumers say they find new restaurants on social media, and for Gen Z, that rises to 75%! We asked leading restaurant marketing agency SideDish Media for its top Instagram tips for hospitality businesses.

Track the right signals

Vanity likes don’t grow businesses. Focus on shares, saves, DMs and profile clicks –these are what drive real-world bookings.

Optimise for local search

Instagram is increasingly a discovery engine. Be sure to include your location and cuisine in your bio, tag your area in every post, and use simple keywords like ‘dog-friendly bar in Camden’.

Start conversations in DMs

Instagram’s algorithm now rewards content that drives DMs and shares. Use polls and questions in Stories (“Which Sunday roast wins?”) or DMonly offers (“Message us ‘PINT’ for today’s deal”) to encourage replies that boost your reach and fill seats.

4 Collaborate locally

Many venues are moving away from influencer campaigns to reach new, engaged audiences, with 40% of businesses looking to invest in brand collaborations. Partner up with a nearby brewery or bakery for crosstagged posts and shared audiences.

Go big on Reels

Instagram prioritises Reels, and they deliver engagement rates of around 2.2% – much higher than static posts. Showcase your atmosphere in 10 to 20-second clips: think cocktails being shaken, plates landing on tables or your team in action.

The holiday starts here

How smart thinking and flexible service have transformed an airport hotel into a dining destination in its own right

Guests travelling miles to your hotel just for dinner and drinks is probably not that unusual.

Unless, that is, you’re located in the very heart of the UK’s second busiest airport handling 75,000 passengers every day – and with parking not coming cheap.

So when customers started arriving for a night out at Andrei Alexandru’s venue, a two-minute walk from Manchester Airport’s Terminal 2, he knew the word was out.

By blending a relaxed and informal open-plan bar area with a cuisine hard to find nearby, the Holiday Inn team hit upon a formula that has seen visitor figures take off.

Unique selling point

“There was nowhere else in the area serving high quality modern Turkish food, so we launched Firin and it’s been a huge hit,” says Food and Beverage Manager Andrei.

A modern vision of the traditional Istanbul salon, it’s shaped around an open front kitchen where the doughshaping of the famous balloon and pide breads adds theatre.

The design is important. It’s all informal, warm and bright so families wanting pizza can sit wherever they want.

Versatility and value

The hotel opened three years ago, and its versatility in offering different menus for different types of customers is one of its strengths.

Andrei adds: “Most people stay the night before they fly and because kids stay and eat free from their own menu, it’s like the family is starting their holiday a day earlier.

“But when we also noticed people were coming just for the Turkish food and the bar, we knew we’d got it right on both counts.”

Visitors park free if they eat, with around 25% of all diners choosing from Executive Head Chef Lawrence Vernon’s speciality Firin menu featuring chicken shish, lamb adana, grilled sucuk or baked halloumi.

Change it up, keep it exciting

Lawrence, who skilfully deploys side dishes and accompaniments to complement the core elements across the menus, has even created an Express lunch Firin menu for guests who fancy something lighter.

He says: “We tweak the menus once a month so our six cooking staff can develop their skills with new dishes. Guests love it when there’s something new too.

“We listen to what customers tell us because every single piece of feedback is crucial. That’s why you’ll always see Andrei respond to reviews online and wherever possible, adapt things.”

Move

with the seasons

That attention to detail ensures occupancy is above 95% every day in summer and hits a maximum of 70% in November, thanks to the team’s focus on marketing.

Andrei, who previously ran the food and drink operations at a Manchester city centre hotel, adds: “We needed special offers there because of the competition, so I’m trying some of them here. Some work, some don’t but if you don’t try them, you’ll never know.

Relaxed holiday atmosphere

The open plan bar area has the kind of convivial, upbeat vibe you’d expect from people off on their holidays, and regularly attracts around 300 people between 5pm and 11pm.

But it’s the flexibility to cater for all guests, and not just residents, that’s making it a destination for diners from the nearby affluent town of Wilmslow and beyond.

“We always say ‘yes’, find them a table even when we’re busy and let them sit where they like and order from whatever menu they like. Flexibility is such an important selling point,” says Andrei.

“We’re known for being next to the departure building but it’s also essential that we have a strong food and drink proposition outside the main holiday season.”

A menu for all hours

That’s evident in the fact there are nine time- and item-varied menus, designed to ensure guests arriving or departing are looked after almost around the clock.

Hot Grab & Go breakfasts for travellers on those early flights we love to hate start at 3am, while a scaled-down offering is ready and waiting for late arrivals between 10 and 11pm.

Apart from Firin’s unique offering, the All Day Dining menu is popular with families seeking staples of burgers, steak or pizzas.

“In the end if we hit on something that makes people want to come back every time they fly, and they tell their friends, we’re doing our job well.”

Make it impossible to look elsewhere

One of the hotel’s best-selling deals is a one-night allinclusive package with four nights’ airport parking and two, two-hour Sip & Save sessions when drinks are 30% off.

Andrei says: “Our reception team are incentivised to book guests in for any offers, but there’s never a hard sell because we let the smells and sights speak for themselves.”

“The launch kitchen staff are still here so staff retention is very good. We’re one family and we celebrate birthdays, hold staff appreciation days every three months and are flexible in terms of days off – because a happy team means happy customers.”

Look after your regulars

The hotel is also a magnet for around 100 flight attendants and pilots from Emirates, Tui, Jet2 and IndiGo, but a bid to lure contractors working on the airport in for an early breakfast is still a work in progress.

Andrei jokes: “We offered an all you can eat deal for £18 and they polished everything and more off, so we might have to tweak that deal slightly! They went away happy though – which is what we want with all our customers.”

Keepmixing it up

A mixologist is the newest addition to the team, after Andrei returned to his cruise ship cocktail roots to test demand for the pre-holiday treat.

“We have a great relationship with our supplier Primo,” he says. “They’re always messaging me with great offers so when they mentioned their range of syrups and lemon and lime juices, I thought ‘let’s give it a try’.”

After drafting a menu of 10 best-sellers – including vegan friendly aquafaba options – the Clover Club of gin, lemon, raspberry syrup, lemon juice and foaming bitter is proving a hit with the pre-holiday crowd.

“It’s all about making our hotel the first step on people’s holiday. We have great beers like Efes from Turkey, Estrella and Poretti so wherever our guests are travelling to, we can help them get in the mood.”

4 WAYS WITH

KIKKOMAN

WOK SAUCE TERIYAKI AND GLUTEN-FREE SOY SAUCE

Ring in Lunar New Year on 17 February with Kikkoman’s flavourpacked sauces that bring irresistible umami to every dish

STICKY TERIYAKI BEEF 1

Prep Marinate sliced beef in Kikkoman Wok Sauce Teriyaki and chill. Cook basmati rice according to the packet instructions.

Look up #FoodTok on TikTok for recipes and viral food trends. You'll learn what’s hot and get ideas for dishes that will draw in diners. GET STUCK INTO #FOODTOK

Vegetables

Add oil to a wok. Stir fry the beef in batches, then set aside. Fry onions, shitake mushrooms, ginger, garlic and red pepper.

Finish off

Add the beef and more sauce to glaze. Serve with the rice, garnished with spring onions and sesame seeds.

2 WOK NOODLES

Boil them up Boil broccoli florets in salted water for 3 minutes then plunge in cold water. Cook mie noodles for 2 minutes and rinse briefly.

Veggie or not

Stir fry carrots, red peppers, onion, broccoli and baby corn in a wok with oil and garlic. If you don’t want a veggie dish, add fish or meat.

Final touches

Toss through noodles, Kikkoman Wok Sauce

Teriyaki, then top with chilli flakes and lime wedges.

Sauce

Combine Kikkoman Gluten-free Soy Sauce, oyster sauce, fish sauce, lime juice, palm sugar, beef

PAD KRAPAO BEEF

Pad krapao

Stir fry shallots, garlic and peppers. Add minced beef and fry until crispy. Cook everything with the sauce until it thickens.

Jasmine rice

Serve with steamed jasmine rice. Top the pad krapao with peanuts, chives, coriander and Thai basil.

Scan here for the full Kikkoman Lunar New Year recipes online. Discover the dishes

Jazz up your menu this Lunar New Year. Kikkoman’s Teriyaki Wok Sauce will lift stir fries and wok dishes with its perfect balance of salty and sweet, and light wine aroma

Bing-yu Lee, General Manager, Kikkoman UK

BALLS 4

Fish

Food-process white fish and prawns. Mix in herbs, spring onion, garlic, ginger, egg, potato starch and rice flour, then chill.

Balls

Form balls from the fish mixture. Blanch in boiling water, then add to skewers. Brush with Kikkoman Glutenfree Soy Sauce, sprinkle with sesame seeds and fry.

Dip

Serve with a dressing made from rice vinegar, soy sauce, sugar, orange zest, garlic, ginger, chilli and herbs.

Make this Valentine’s Day irresistible for customers and you. Here are five ways to go big on romance and revenue

Unforgettable experiences

Move beyond the standard dinner-for-two by adding an experience element. Offer a hands-on cookery or cocktail-making class followed by a meal where couples get to enjoy what they’ve made. These interactive sessions feel personal, create great photo moments and can run earlier in the day to maximise sittings. Collaborating with local mixologists, chefs or chocolatiers adds value, boosts reach and gives you ready-made content for your social channels. It’s the perfect way to offer something memorable – and marketable.

Picture-perfect moments

Make your venue the backdrop for their story. Set up an attractive photo zone for couples to pose together and capture the moment – think fairy lights, neon signs or floral arches. Have staff offer to take photos for them as a thoughtful touch. You could even add a branded frame or hashtag to spread the word online. The result? Happy guests, shareable content and free publicity that keeps your venue front of mind for future celebrations.

More tables for two

Maximise bookings by offering two timed sittings –one early evening and one a little later. It helps you manage flow, upsell pre-dinner drinks and customers avoid long waits. Add quick-turn bar bites for walk-ins and advertise last-minute table availability online. A little planning keeps the service smooth and the buzz going throughout the night.

Spiced and Stormy

Serves: 1 Skill rating: EASY

Ingredients

• 50ml Caleño Dark & Spicy

• 15ml fresh lime juice

• 200ml ginger ale

Pineapple leaf and lime slice, to garnish

Method

Add the Caleño Dark & Spicy and lime juice to a highball glass filled with ice. Stir. Top with ginger ale and garnish with a pineapple leaf and lime slice.

Drinks that sparkle

Elevate your offer with drink specials that ooze celebration. Create a short list of Valentine’s cocktails, premium wines and fizz options with easy upgrades. Offer a ‘perfect pairing’ suggestion for each course and showcase mocktails too like the Caleño Dark and Spicy. Add finishing touches with rose petals, chocolate rims or heart-shaped garnishes.

A menu for everyone

Not every customer wants the same Valentine’s experience, so offer choice. Create tiered ‘good, better, best’ packages with set menus and clear pricing. For example, a ‘classic’ menu could include Welsh rarebit canapés, rump steak, and ice cream; a ‘premium’ menu might feature a cheese soufflé, Châteaubriand or tomahawk to share, and chocolate fondant. Take pre-orders to reduce waste and prep time, and make each tier feel special with small touches like welcome drinks.

Small kitchen, big flavours

Award winning Head Chef and Feed Your Eyes winner Joshua Jones is on a mission to open his customers’ eyes to a whole new world of food from his intimate Number Eight restaurant in Bideford, Devon

Where did you discover your passion for cooking?

From the age of eight growing up in Polperro in Cornwall I used to cook tea for the whole family after school. Then when I was 15, I pot washed before getting a job a year later.

I worked in hotels, restaurants, golf clubs and independent catering around Cornwall before getting the Head Chef job in a restaurant in my home village. It was there I met my fiancée Chloe, who was the restaurant manager.

What made you go it alone?

We’re a good team and we thought there was a gap for a fine dining restaurant, so we found this small, intimate place by the River Torridge and decided to go for it.

It’s just me in the kitchen. I’m doing the work of three chefs so it’s hard work and I’m still doing the pot washing, while Chloe runs front of house.

What’s your cooking style?

I’d say modern British with influences from all over the world, so global fusion tasting menus that celebrate some of the great and seasonal local produce in the southwest.

I work with a fisherman in Appledore and if he calls me to say he’s got some brill I’ll come up with a dish. Likewise, if a farmer has some guinea fowl, I’ll use the whole bird in several different ways. We don’t believe in wastage.

I never overcomplicate. I like to pick three or four ingredients and let them showcase and complement the main part of the dish.

What is a nice example of that?

There’s a pan-fried hake dish that people always ask for. It’s a take on a fish curry with a buttery spiced sauce and lime pickle, mango salsa and onion bhaji and raita dip. I also do a slow cooked pig’s cheek with a Korean twist that’s popular.

How often do you change the menu?

Every month so it never gets predictable. We’ve been here nine years and there are lots of customers who come every month because they don’t want to miss a menu. Many are locals but we have people who come from an hour away for dinner.

What keeps your guests returning?

The quality of the food… but then I would say that. Also, the fact that people are full at the end of the eight courses, so they don’t need to grab a burger from a fast food outlet on their way home. I’ve actually heard that from people who’ve had poor tasting menus.

Our customers also love the fact they’ll experience something they wouldn’t normally order. Food should be about being curious and adventurous. I want to open people’s eyes to new dishes.

The two most important things you’ve learnt?

Preparation is key. An old hand once taught me a phrase which involved the five Ps – ‘Proper prep prevents poor performance’ and I’ve never forgotten that.

The second thing would be that consistency is essential. The people who come every month expect the same standards, so everything sent out is made by me so if there’s something wrong it’s my fault. I can’t have that.

How else do you stand out?

We grow our own veg so it’s as fresh as possible. We also grow rhubarb and make syrups for our cocktails, which also change every month. It’s never boring and that’s important because you’re only as good as the last plate to leave the pass.

You’ve won lots of awards… Probably around 30 but that’s not what motivates us. We’re quite humble and genuinely want to open our guests’ eyes to new things. That’s why I always read Bar & Kitchen because it keeps me up to date with new products and techniques in food and drink as well as the trends coming down the track. It’s quite quiet here in Devon and Cornwall so seeing what other chefs are up to and the products they’re using is essential.

Truffles & tea

Add a touch of indulgence for the second sitting of the day with a chocolate truffle-making class, followed by an elegant Mother’s Day afternoon tea. Think warm scones, finger sandwiches and delicate pâtisserie, served with a choice of prosecco, mocktails or teas. Collaborating with a local chocolatier adds an extra sparkle and crosspromotion potential – a win-win for both businesses. It’s a fun, relaxed activity that encourages conversation with customers, creates memories and helps you fill up bookings.

Mother’s Day made special

Create something different this Mother’s Day by teaming up with local businesses for meal-andclass experiences. From floristry to painting, these creative partnerships help your venue stand out and attract new customers. With options for morning, afternoon and evening sittings, it’s a great way to maximise bookings, while giving guests a day to remember

Flowers & lunch

Create an experience that lasts way beyond the meal. Partner with a local florist to host a bouquet-making class, then serve a light spring lunch that feels as fresh as the flowers. Dishes like salmon Niçoise, lemon chicken or a spring vegetable tart pair perfectly with a glass of fizz, crisp white wine or non-alcoholic bubbles like Eisberg Selection Blanc de Blancs 0.0%. Guests can take home their beautiful handmade bouquet – a lasting reminder of your venue, their creativity and a special day spent together.

Ricotta, Spinach and Pea Tart

SCAN HERE FOR RECIPE

Care, creativity and connection

Adapt your Mother’s Day experiences for care home residents and their families, to turn an ordinary Sunday into a heartwarming celebration.

Floral fun

Personalised menus, table flowers or family invitations can all turn the day into a shared celebration. These small gestures can help residents feel valued, families involved and bring warmth and joy to the day.

Sweet moments

Try a simplified truffle-making or cupcake-decorating session for an inclusive, sensory experience, paired with a relaxed afternoon tea.

Simple touches

Candles & dinner

End the evening on a glowing note with a candle-painting workshop and cosy, laid-back dinner. Ideal for smaller, more intimate gatherings, the gentle, sensory nature of the activity creates a soothing atmosphere. The finished candles make perfect take-home keepsakes –a beautiful reminder of a Mother’s Day well spent.

“We’ve found that many of our guests visit a venue for the first time because of one of our classes. Adding a creative class, such as one of our Candle Painting workshops, encourages guests to stay longer and engage more fully with the experience. Going out for dinner is easy any day of the week, but including a hands-on activity for Mother’s Day gives people extra time to relax and catch-up in a memorable way”

Amy Bulsara, Founder of Brush and Easel, a craft workshop business in the Midlands

Smoky butter

Blend softened butter with cooked, finely chopped chorizo, smoked paprika and parsley. Chill, slice and use to top steaks, melt over corn on the cob or finish grilled veg. It’s an easy way to turn everyday dishes into premium plates.

A splash of heat

Don’t waste the flavour left in the pan. Strain the oil from cooked chorizo and drizzle over risottos, roasted potatoes or pizzas before serving. It adds smoky depth, gloss and aroma, turning leftovers into a chef’s finishing touch.

Make chorizo work harder across your menu with ideas that boost flavour, value and profit

Crispy crumb

Whizz leftover chorizo into fine crumbs, fry until crisp and sprinkle over mac and cheese, salads or soups. This clever little hack not only adds crunch and colour, but packs in flavour while helping reduce waste.

Hearty hash

Combine diced chorizo with potatoes, onions and peppers for a comforting hash that works for brunch, lunch or bar snacks. Top with a fried egg and herbs for a great-value dish that keeps costs low and flavour high.

Good Friday favourites, sharers and showstoppers –here are three ways to sweeten the long weekend!

Egg-cellent desserts

Round off the long weekend with desserts that appeal to both adults and kids. Think hot cross bun bread and butter pudding, chocolate egg-topped cheesecakes or carrot cake with cream cheese icing. Add seasonal bakes to your display or takeaway counter to tempt last-minute buyers – mini egg blondies are easy wins. If your menu is more premium, try a chocolate hazelnut torte or lemon meringue pie. For family venues, keep things fun with a DIY dessert board or a ‘decorate your own cupcake’ station to get little ones involved.

Good Friday fish suppers Lean into tradition with a Good Friday fish special. Classic fish and chips will always pull a crowd, but premium upgrades can add margin and theatre. Try whole baked salmon served for the table with lemon herb butter, an enticing side of crushed peas and new potatoes. Or how about beer-battered haddock and triple-cooked chips, paired with a local craft brew? Offer lighter choices too, like fish tacos or crispy calamari for the bar. Keep service simple with pre-prepped sauces and sides, and remember to promote your menu in advance as a limited Easter weekend offer to encourage early bookings.

Fiorente Hugo Spritz

Serves: 1 Skill rating: EASY

Ingredients

75ml prosecco

50ml Fiorente

Elderflower Liqueur

Method

25ml soda

1 slice of lime and/or cucumber

• Sprig of mint

Fill a large wine glass with ice. First pour in the prosecco. Add the Fiorente Elderflower Liqueur. Top with soda. Garnish with a slice of lime and/or cucumber and a sprig of mint.

Easter Sunday sharing platters

Make Easter Sunday a celebration of togetherness with large, help-yourself platters designed for sharing. Serve roast lamb or glazed ham with spring vegetables, Yorkshire puddings and rosemary roast potatoes – perfect for creating that at-home feel. Present dishes in a help yourself family-style down the centre of the table, with gravy jugs and optional add-ons like cauliflower cheese for indulgence. Promote it as a relaxed, family feast that encourages groups to linger longer over dessert. Why not add a Sunday Spritz menu to pair with sharing boards? Then upsell prosecco, mocktails and light cocktails to complete the experience.

CELEBRATE EASTER WITH CARE

Easter Blondies

Serves: 16 Skill rating: EASY

Ingredients

• 397g Carnation Sweetened

Condensed Milk

250g unsalted butter, melted

115g light brown sugar

1 tsp vanilla extract

Method

• 2 eggs

• 240g plain flour

1 tsp baking powder

150g chocolate mini eggs, roughly chopped

1. Preheat the oven to 180C. Grease and line a 22cm square tin with baking paper.

2. In a large saucepan, melt the Carnation Sweetened Condensed Milk and butter together. Once melted, remove from the heat and whisk in the brown sugar and vanilla extract until fully combined.

3. Add the eggs to the pan one at a time, making sure they’re fully incorporated into the mixture before adding the next one.

4. Fold through the flour and baking powder and then stir through half the chopped mini eggs.

5. Decant the mix into the tin, scatter the remaining chocolate mini eggs over the top and bake for 25 mins until just set – the middle needs to have a bit of a wobble!

6. Remove from the oven and allow to cool slightly before popping into the fridge to cool completely.

Bring the spirit of Easter into your care home with comforting menus, cheerful activities and thoughtful touches that make residents feel valued and included.

Fortified favourites

Add richness and nutrition where it matters most by fortifying dishes with cream, cheese or milk powder. Familiar sides such as buttery mash or cauliflower cheese offer comfort and nourishment in every bite, while a hint of nutmeg or chive can lift flavour and presentation.

Sweet simplicity

Serve desserts that evoke fond memories, like an egg custard tart, lemon syllabub or rice pudding with stewed rhubarb. They’re light, nostalgic and easy to eat, making them perfect for all appetites.

Gentle activities

Mark the occasion with uplifting, easy-going activities. Try egg painting, nest making or a chocolate-tasting afternoon. These moments spark conversation, encourage social interaction and fill the dining room with colour and joy.

Bar WATCH

UNLOCK THE ENERGY!

Boost your menu and margins with a power drink and dine deal

Bar, cafe and restaurant managers failing to offer energy drinks alongside food and cocktails could be missing out on a share of a multi-billion pound opportunity.

The old belief that best-selling brands like Red Bull and Monster are only for airports or motorway services has been overturned by the rise of the meal deal.

Today, around 58% of all energy drinks are bought with food – typically sandwiches, baguettes, breakfast rolls or sweet snacks.

More than just a quick hit

Customers no longer see energy drinks purely as stimulants. They’re now a companion to meals, says Coca-Cola’s National and Key Accounts Manager Steve Warnham.

“There used to be a misconception around energy drinks,” he says. “But as more people realise the caffeine content is comparable to a strong cup of coffee, the market is booming. Changing habits, demand for convenient functional drinks and flavour choice mean our drinks are flying off the shelves.”

Monster’s core now sits alongside sugar-free Ultras, fruitpacked Juiced energy and the clean energy Reign Storm range, ensuring there’s a flavour or format for everyone.

Ultra White’s crisp citrus profile and zero-sugar formula make it popular as a gin mixer, while favourites like Mango Loco and Viking Berry cater for big taste-seekers.

Clean energy powering the boom

The trend for clean, organic “energy with purpose” options continues to rise among health-conscious consumers and sales across the category are forecast to grow 6.6% by 2030 (Grand View Research), building on 19% volume growth since 2012 (Food Standards Agency).

Versatility counts

Despite that, Red Bull’s spokesperson says around 45,000 UK food and on-trade outlets have yet to unlock the category’s potential and impressive margins.

“As more people reduce alcohol consumption we play a unique role. Red Bull serves as both a standalone soft drink and a mixer for low and no-alcohol cocktails,” he says. “Vodka Red Bull has always been the main part of our onpremises offering and it remains a key driver. Our expanded Editions range means we’re playing a role in more occasions and helping to extend consumer stays in venues.”

of Energy drinks consumers have enjoyed a drink with a snack or meal and 38% are doing so weekly 74%

Source: One Pulse

Tiny Rebel’s Cardiff bar is a drop kick from the Principality Stadium –the perfect spot to spy on how they’re lining up for the Six Nations. We listened in to Bar Operations Manager Ryan Farrell and General Manager Liam Rees’ pre-match team talk for some game-changing tips

GET ORGANISED

We need to make sure we’re well prepared and have enough stock. Last thing we need is to be re-stocking or changing barrels three hours into a shift.

PACE AND POWER

We’ll streamline our food by taking nearly half the dishes off and substituting them with burgers and chicken. We might even test some new specials out just to mix things up a bit. We’ll also have a mobile bar and handheld ‘tills’ to keep things moving.

EARLY KICK OFF

We’re going to maximise our licence and open an hour early at 11am so people don’t spend their pre-match elsewhere. We’ll offer bacon rolls to catch the early starters.

Our secret food weapon this tournament will be the Jerry Collins, a beef and cheddar pie named after the late New Zealand flanker. It’s made by Donald’s Pies who we love, along with other local suppliers of great food.

GREAT BEER

We’ve got beer for all seasons and that guarantees us results. For the Six Nations our winter big guns of Coal Drop – a rich, roasted malt stout with coffee and chocolate aromas – and our session Rebel IPA will be too powerful to compete with.

RIGHT FACES, RIGHT PLACES

Select the right people and get staffing levels right. We play to the strengths of the individuals in our team – behind the bar or hosting. Give them regular hydration and food breaks and they’ll be our match-winners.

How

Wise up on water

water harvested from 400 million year-old rock in the heart of England could drive your venue’s margins

When farmers Robert and Sue Orme (with their children) decided to diversify the family farm four decades ago, their inspiration was literally waiting to spring forward.

Nestled beside Wenlock Edge in the Shropshire Hills, one of England’s National Landscapes (formerly Areas of Outstanding Natural Beauty), the Ormes knew there was something in the water on their land.

Ask guests if they want still or sparkling water –15% of people will take that option and won’t choose tap water

So, armed with equal measures of bravery and engineering ability, the pair tapped into one of man’s most vital resources to give the farm a refreshing new lease of life.

An artesian spring first discovered in 1086 and limestone dating back 400 million years provide a perfect balance for today’s well hydrated lovers of premium drinking water.

Wenlock Spring water filters naturally through the rock strata of Wenlock Edge, a Site of Special Scientific Interest. The water is collected and bottled at its source in its purest form.

Taste, quality and on-trade appeal

“We pride ourselves on consistently high quality and have national and international awards to support it,” says Director Matthew Orme. “Our water is neither acidic nor alkaline so it’s slightly sweet with a high mineral content.

“Both the still and sparkling have a fresh, clean taste that’s perfect as a palate cleanser. A quarter of our water is bottled for on-trade wholesale – they love it because it elevates their food proposition.”

The Shropshire brand, one of only a handful of independent spring water producers in the country, is proving increasingly popular at bars as a non-alcoholic option.

Matthew adds: “Why would you have a lovely high-end range of beers and spirits but a poor water option either at the bar or serving food?”

The bubbles in Wenlock’s sparkling water are another big plus for on trade, cafe and restaurant customers. They’re soft, subtle and delicate rather than mounting a fizzy assault on the tongue and throat.

Wenlock is an excellent supplier to partner with, offering high-quality products, outstanding ongoing service and the added advantage of being exclusively available to the Out of Home channel

The family nature of the business – now run by the next generation, brothers Matthew and Bruce – is also proving a major factor in growing

Matthew adds: “We’re seeing a big uptake among foodservice and contract caterers because, like them, we’re a family business with heritage that has had to grow trust, so there’s a synergy there.”

That’s perhaps another reason why this natural spring water from a rural corner of Shropshire, untouched by development, is endorsed by the Craft Guild of Chefs and used at their events.

Other customers choosing to buy across a broad range of the firm’s SKUs include rail, air and cruise operators, local authority education departments, caterers and hotels.

The ‘grab and go’ foodservice market is in high demand with the 250ml sport-capped recycled plastic bottles being especially popular in budget-challenged schools. Cans are also experiencing

“We have a premium quality, great value product and a pack size for every hospitality sector with potential for great margins,” says Margaret Johnson, Wenlock’s Brand Marketing and National Account Manager.

Dan Gadsby, Wine and Spirit Manager, Small Beer Ltd

Sustainability at the source

Customers are also attracted by the small 50-strong business’s sustainability credentials. A fully automated stateof-the-art bottling plant is 40% powered and heated by high-yield carbon capturing grass grown on the farm as a biomass energy crop.

Half of its forklift fleet weaving between the ever expanding and high-tech cleaning, bottling, pasteurising and packing machines are electric, while 80% of the packaging comes from within 70 miles of the site.

Matthew says: “I’m into engineering and am always looking at ways to improve our carbon footprint. We’ve achieved a 99% recycling programme for all packaging used on our site.

“Innovative thinking is critical and we’re striving for the next emerging trend – we once teamed up with an airline to provide ice cubes for whiskey and now use tea to make infused water. In the end though, it always comes down to taste and consistency,” insists Matthew.

From the heart of England

“Our water never changes whatever the season and is continuously sampled and assessed. And we cherish our relationships with partners like Unitas and our customers, many of whom have been with us since we started.”

He adds: “We like to think our family values, sustainably sourced packaging and most importantly, water from the heart of England, do our talking for us.”

LIQUID LEGACY

• Wenlock Spring should be served chilled like a white wine and without ice or lemon, as this introduces tap water and another flavour into the pure spring water.

The Silurian Limestone which Wenlock Spring water flows through was originally formed in a shallow, warm, clear, subtropical sea south of the equator.

• Fossils from millions of years ago can still be found in the limestone following the Ice Age, when it was shunted to its new home in south Shropshire.

Leaking cash?

Neat, tidy books can be the difference between healthy cash flow or closure, says Mustafa Ahmed, CEO of MSF Associates.

The Leeds-based accountant who’s worked with hundreds of hospitality business owners to simplify finances and make better, data-driven decisions, shares his tips for an easier future.

Better books make tax easier

Most hospitality owners panic at year-end because they ignore the numbers all year. Block 30 minutes weekly to update sales, expenses and bank transactions. It keeps your records fresh, VAT accurate and avoids last-minute stress. Bookkeeping works best when it’s part of your weekly business rhythm, not a yearly task.

‘Money owing’ counts

Poor cash flow kills more restaurants than bad food. Check who owes you money weekly and who you owe in return. Use the reports section of your software to track both. This will help you manage supplier relationships and plan payments without having to panic because you’ve run out of cash.

Beating heart of your business

Clean cashbook, sales invoice and purchase invoice records are the lifeblood of your operation. Record every sale, purchase and bank movement in one of the popular cloud systems. Ditch paper and random spreadsheets because with real-time data, you instantly see what’s working and what needs attention before HMRC ever get involved.

File and record receipts

You can’t claim what you can’t prove. Apps like Apron or Dext let you snap and store receipts in seconds so there’s no need for shoe boxes or faded bits of paper. Keep VAT receipts for every expense, tag them and store them digitally. Your accountant will love you for it.

Monthly matters

Even small cafes and takeaways need monthly reports. A simple profit and loss shows what’s really happening behind the counter. You’ll spot overspending, price issues or supplier leaks early. Think of it like tasting your food before serving. Check your numbers before HMRC checks them for you.

Are apps worth it?

Automation will only save you time when it’s set up right. Link your bank feed, till system and any receipt capture tool and let technology handle the boring bits so you can focus on running your business. One hour setting up apps will save you five a month.

Bookkeeper benefits vs costs

A bookkeeper keeps things tidy. An accountant helps you plan, save tax and grow. Together, they’ll help you stop guessing your profit. If your turnover is rising or you’re VAT registered, it’s time to invest in professional support. It costs less than the mistakes that happen without it.

Best practice bookkeeping

Numbers only matter if you understand them. Review your reports monthly and stay curious. When you know where the money’s going, you’ll make smarter decisions. I see my role as helping hospitality owners turn messy books into clear insights that build profit and confidence. Simple really.

Find out more at msfassociates.co.uk

WIN A£50GIFTCARD Plusachancetopromoteyourbusiness

#feedyoureyes

Most chefs love to share their culinary triumphs, so why not get your venue known to thousands of Bar & Kitchen readers by letting us know your best starter, main or dessert? The best win a £50 Amazon gift card… and a big shout out in the next issue

Winner Starter Winner Main Winner

Seared Orkney King

Scallop, Celeriac, Apple & Parma Ham

“The salt baked celeriac purée complements the subtle sweetness of the scallop. It’s a brilliant way to showcase the quality of Scottish seafood and has been very well received”

James Mcmahon

@jimmer_mcmahon

Sous Chef, Glenmorangie House, Tain

How to enter

Rattery Hunter Pheasant, Mousseline, Black Garlic Mushroom Duxelle, Pork Fat Potato, Creamed Savoy, Rattery Beetroot & Salsify

“The dish was inspired by the seasonality and the pheasant was shot by our landlord in the surrounding area so very local! Customer reaction has been great”

Mark Fice

@m4rkf1ce

Head Chef, Rattery Church House Inn, South Brent