Bar & Kitchen July/August 2025 by Made by Sonder

& Kitchen Bar

WINNER WINNER

NEW TERM DINNER

WHY IT’S GOOD TO TALK TO YOUR TEAM

AND BELONG BAKE, SHARE

Make your venue the cream of the community’s crop – follow our simple togetherness tips

RUGBY REVENUE BOOST 4 WAYS WITH TOMATO SAUCE CORE LAGER IS KING

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Published by

Cogent on behalf of Unitas Wholesale

The Fold, Spencer St Leamington Spa CV31 3NE

For Cogent Creative–Wayne Hayton, Sam Armistead Editor–Becky Aitken Artworkers–Sophia Smithson, Ben Walton Contributors–Jim Levack, Catriona Watson

For Unitas Wholesale

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.

I hope summer is in full swing for you and customers are enjoying the warmer days and bright nights. This period welcomes two big sporting events in the women’s calendar – Euro 2025 and the Rugby World Cup. Make sure you capitalise on the football craze with our menu and drinks ideas – search ‘women’s euros’ at barandkitchenmagazine.com to get inspired. If hosting women’s rugby is new to you, head to page 32 for tips on creating a buzz around games.

Budgets are tight right now so anything you can do to bring in new customers is worth a try. Read our feature on community events from page 16 – it shares how daytime trade can attract new audiences, from parent and baby meet-ups to co-working. You’ll also find an interview with Humber Street Gallery and Cafe in Hull who have created an amazing community space that is welcoming to all.

Don’t miss our Bar Watch feature on page 24 which highlights the importance of ensuring your core lager category is appealing. And if your focus is on Foodservice in education, go to page 34 for an interview with Premier’s school food expert. Her advice is essential reading before the new term in September.

Happy trading!

Belinda Parkinson Head of Marketing

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

“I love continuing to work with schools, making sure that menus are exciting, fresh and constantly encouraging children to try new things. A key element of that is educating youngsters about where their food comes from and how it’s produced”

Louise Wagstaffe, Senior Culinary Advisor, Premier Foods

“People aim to improve as the year unfolds, so it’s the joy I get from helping managers unlock their teams’ potential or guiding people towards their purpose through better communication”

Frankie Kemp, Communications Coach

In good company

What’s the one thing you look forward to most at this time of year?

“Firing up the pizza oven and smoker. It creates a great atmosphere in our beautiful garden”

“I love the sunshine because everyone’s in a good mood and the street we work on is bustling with people enjoying a cocktail or pint. Light nights mean using every bit of sunshine for fun, trips to the beach for tea after work with the dogs or meeting friends in the beer garden”

Lucy Lines, Venue and Commercial Manager, Humber Street Gallery

Mark Fice, Head Chef, The Church House Inn, Rattery, Devon

3 recipes, 3 ways…

29 Scrap hacks… give those limp salad leaves a new lease of

38 4 ways with rich tomato sauce for tasty curries and spicy stews

08 Calendar and trends… key diary dates and what’s hot right now

16 Community events… boost daytime trade with advice from a special venue

24 Bar Watch… the ‘must-have’ lager category plus bar manager faves

30 Chef interview… Nick Bailey talks fish, local food and foraging

32 Women’s Rugby World Cup… top marketing tips to bring in the fans

34 Back to school… a school food expert shares the trends to impress the kids

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

“Every chef wants to have their work recognised as special or different, so when I met Marco Pierre White and he was interested in my cooking it was a huge honour. The first time I entered the Feed Your Eyes competition I won so, apart from the prize money, it gave my food recognition, which was great. It’s lovely to be featured in a magazine I love”

Nick Bailey, Chef de Partie, Green

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

See page 46

Pastures Garden Centre, Norwich

Tea, tries and tipples!

Stretch out the last rays of summer with feel-good events your guests will love

11-17 AUG

Afternoon Tea Week

Growing numbers of Gen Z-ers are embracing this most British of traditions with their own Insta or TikTok twist so think traditional and modern prix fixes. Classic scones with healthy finger bagels and lemon drizzle mixed with on-trend coconut, elderflower or pistachio flavour combos. Chai, matcha and miso teas are new blends on the block, but keep all age groups happy with Earl Grey, Darjeeling or a naughty but nice alcoholic upgrade.

AUG-SEP

Fizz means fun, food and a full house if you get it right. Exclusive, wellpromoted prosecco-based cocktails and tasting flights or a bit of bottomless brunch action make your venue an experience destination. Limited-time bubbly and gourmet tapas food pairings drive margins, while creating a ticketonly live music or themed evening brings a premium vibe. It might be a Wednesday but make it a five-day weekend with special offers to keep fizz fans coming back for more.

Start Here

22 aug -27 sep

All the home nations face mouth-watering competition, including Japan (yakitori: grilled chicken skewers), Spain (tapas) and Brazil (bolinhos de bacalhau: cod fish cakes) – so it’s the perfect opportunity to go global with your food and drink. The games are staggered, which is good for footfall. Hosts England kick it off in the evening against the USA so stock up on your sliders, dogs and Frank’s Sauces to add spice to the contest. Next day it’s Scotland v Wales after lunch and a chance to cash in on some of the world’s best brews and bar snacks. Try our tournament tips on page 32.

Women’s Rugby World Cup

AUG

August Bank Holiday 25

The last golden days of summer are guaranteed to bring guests out for a final BBQ of the season so get your grill on, crank up your cocktails and celebrate the sunshine. Theme up with a smokehouse session plus acoustic music or a last sizzle farewell to summer with live-fire cooking and cosy blankets. And make sure your regulars tell their friends.

26 SEP

Macmillan Coffee Mornings raised a whopping £17 million last year, with community-focused bars and cafes playing a big part. So why wouldn’t you? Showcase your best bakes, beans and big heart while supporting cancer nursing in your community, because customers love a local business that cares. Not sure? Find out how making your venue the heart of the community is good for business: page 16.

TRENDS WATCH

Ready to hop on what’s hot in foodservice?

TIRAMISU TAKES OVER

Look away Italians, this dessert is no longer restricted by tradition. Now you can find tiramisu cakes, croissants and donuts as well as new tastes like speculoos, white chocolate, grownup limoncello or ‘healthy’ pumpkin. One restaurant even shared an entire tiramisu drawer. Jump on the craze by adding the classic to your menu or go bold with your own twist – think berry flavours or a fancy choux bun.

THE POWER OF PISTACHIO

You can’t scroll on socials without stumbling upon a pistachio recipe. Since the Dubai Chocolate Bar went viral, copycats started popping up (and selling out) on our retail shelves. It even caused a national shortage of these prized nuts. But this trend is not just for the shops. Venues can use this must-have flavour in all kinds of sweet dishes – breakfast pancakes with drizzles of pistachio cream, cookies or cakes, ice cream and even hot chocolate. Why not go wild with double-trendy green tiramisu?

YOUR MENU OF THE FUTURE

Every year, top chefs put together the Unilever Future Menus report. In 2025, it’s all street food, borderless cuisine, modern comforts and customisation. How to get involved? Tick off two trends at once by hosting a street food fusion night – mixing gastronomies like French and Mexican or Scandi and American. Reimagine much-loved burgers, pasta or fish and chips with an unexpected ingredient. And give diners the chance to make easy additions to help them feel heard.

Macmillan Coffee Morning

MORE IDEAS

Service with a sparkle

Impress your customers, grow your reputation and stop doubling up on time-consuming jobs with a revolution in spotless tableware.

Say goodbye to lipstick-marked glasses that need a hand-wash even after they’ve been in the dishwasher with a new product from the makers of Finish.

The Quantum Professional range has been developed for commercial dishwashers, to deliver professionalgrade cleaning in 1- to 5-minute cycles.

It effectively tackles the toughest kitchen grease and stains, including tea, egg yolk, minced meat, wine and lipstick* in one wash with consistent results across all water conditions and cycle lengths.

*Conditional of product format

INDUSTRY

What’s new?

The latest exciting products in Out of Home

Award-winning Wrapmaster

A sustainable solution helping chefs and operators swap old food wrap dispensers for new has won the Foodservice Packaging Association’s Marketing Campaign of the Year Award.

The groundbreaking Return to Recycle scheme by Wrapmaster exchanges any ‘end of use’ dispenser, regardless of brand, for a new free Wrapmaster® By making responsible disposal easier and supporting sustainable choices, the campaign promotes responsible and reliable recycling at the end of a dispenser’s life so they can be returned and reprocessed to create new products.

The scheme, part of Cofresco Foodservice’s mission to be 100% circular, is certified by Suez recycling and recovery UK. For further information visit: wrapmaster.global/return-to-recycle

Bring the heat and get swicy

A new spicy sauce combining sweet and tangy notes with jalapeños and carefully selected spices has earned a seal of approval from top chefs.

Macphie’s sau-ci o.t.t® meets growing demand for ‘swicy’ (sweet and spicy) flavours such as hot honey, as consumers experiment more boldly.

Ideal for enhancing a range of dishes, including burgers, tacos, nachos, wraps, pizzas and chicken wings, sau-ci o.t.t® is also perfect as a dipping sauce or to accompany cheeseboards.

It’s been endorsed by the Craft Guild of Chefs which recognises its bold flavour profile and versatility.

3recipes 3 ways

Put your own creative spin on these seasonal recipes to suit your venue

STARTER

Heritage Carrot Salad

Serves: 10 Skill rating: MEDIUM

Ingredients

• 50ml white wine vinegar

• 30g caster sugar

• 2g fennel seeds

• 200g kumquats

• 20ml vegetable oil

• 500g heritage carrots

200g onions, thinly sliced

25g vegan butter

500g plant-based cream cheese

30g creamed coconut

5g lemon zest

• 20g thyme, leaves picked

• 20g dill, finely chopped

• 125ml Hellmann’s Classic Dressing

• 5g za’atar plus more to serve

• Spinach leaves, to serve

Method

1. Add the vinegar, sugar, fennel, 100ml water and 2g salt to a pan and bring to the boil.

2. Add kumquats, simmer for 4 mins. Remove from heat.

Chill and keep in the liquor.

3. Toss the carrots with oil and 3g salt. Heat a skillet over a high heat and sear the carrots on all sides until charred. Remove and cool. With a mandoline or peeler, make ribbons of carrots and set aside.

4. Cook the onions and butter gently in a pan for 20 mins until caramelised.

5. Blend the cream cheese, coconut cream and zest. Fold through the herbs.

6. Whisk the Hellmann’s Classic Dressing with the za’atar. Put to one side.

7. To serve: spread the cream cheese mix on each plate. Combine the spinach, carrots and onions, and toss with half the dressing. Add to each plate. Top with sliced kumquats. Sprinkle with za’atar and the rest of the dressing.

Pair with Squealing Pig Sauvignon Blanc. The refreshing layers of citrus and peach strike a delicious balance

Save time by replacing the pickled kumquats with small slices of preserved lemons for a sharper taste

If you can’t find colourful heritage carrots then just use the best quality normal carrots you can find

SCAN HERE

SCAN HERE

MAIN

Tempura Salmon Poke Bowl

Serves: 10 Skill rating: MEDIUM

Ingredients

• 800g salmon fillet, diced

80ml Kikkoman Poke Sauce plus 400ml to serve

100g tempura flour

3l cooking oil for frying

500g couscous

500g cherry tomatoes

• 400g peppers

• 400g cucumber

• 300g mango

• 600g plantains

• 300g mayonnaise

• 50ml lime juice

• 4 tsp coriander, finely chopped

• 4 tsp black sesame seeds

• 4 tbsp chives, finely chopped

Method

1. For the fish: marinade in 80ml Kikkoman Poke Sauce for 5 mins. Mix tempura flour and

200ml water. Remove salmon from the marinade, pull through the batter and deep-fry in the oil until golden.

2. For the salad: prepare the couscous according to the packet instructions. Halve tomatoes, cut peppers into strips, cucumber into half-moons and mango into small cubes. Peel plantains, cut each into four pieces and deep-fry. Mix mayonnaise with lime juice and coriander.

3. To serve: place the couscous in the bottom of a bowl, arrange the vegetables, plantains and salmon on top. Drizzle over some coriander mayonnaise and Kikkoman Poke Sauce, then sprinkle with sesame seeds and chives.

Pair with 19 Crimes Tempranillo. This fruity wine has spicy and smoked notes

For a veggie take, replace

Instead of couscous, serve with the more traditional sushi rice flavoured with rice wine vinegar

Strawberry Jammie Dodger Mousse

Serves: 10 Skill rating: MEDIUM

Ingredients

• 120g strawberry jam

• 250g plain flour

200g butter

100g icing sugar

100g egg yolks

250ml whole milk

105g Carte D’Or Strawberry Mousse Mix

Method

1. Preheat the oven to 170C. Place the jam in a pan and bring to a medium heat, then pass through a sieve, allow to cool and place in a piping bag.

2. Place the flour, butter, sugar and 2g salt in a mixing bowl. Using a paddle attachment, rub together the mixture until it resembles breadcrumbs.

3. Add the egg yolks and mix until a dough forms.

4. Turn out onto a floured surface and roll between two sheets of baking parchment until approximately 0.5cm thick. Cut out 20 rounds with a cutter. Using a small fluted cutter, make a hole in the middle of half of the biscuits.

5. Place on a baking tray and bake for 10-12 mins, or until golden and crisp. Remove from the oven and cool.

6. Pipe the strawberry jam in the centre of the whole biscuits, then place the biscuit with the hole on top. Set aside the remaining jam.

7. Place the milk and Carte D’Or Strawberry Mousse Mix into a mixing bowl and whisk on a low speed for 2 mins and then 5 mins on fast. Place in a piping bag.

Pair with 19 Crimes Rosé. An aromatic and rounded wine with notes of grapefruit and strawberry

For a speedier dessert, replace the biscuits with ready-made versions – big or mini depending on your portion size

Add freeze-dried strawberries or fresh seasonal berries for added colour, flavour and texture

To assemble: pipe strawberry mousse into the glass, then top with some strawberry jam. Pipe on some more of the mousse. Chill and allow to set then top with a couple of the jammie dodgers before serving.

Community MIXER

In tricky financial times, create lasting custom with a calendar of events guaranteed to keep your venue busy and booming

Turn downtime into desk time

Make more of quiet daytime hours by turning your venue into a co-working space. It could be as simple as making it clear you welcome workers with laptops (who will buy a coffee or two). But if you want to make real income, set up designated areas and meeting rooms then rent them out for a fee. Once you’ve created a community, you’ll have the word of mouth to host professional networking events and bring in guest speakers from different industries.

The power of regular rituals

Repeat events create a calendar full of opportunities. And that routine means regulars. Host a ‘knit and natter’ night, buggy and breastfeeding-friendly coffee clubs for parents or after-school milkshake hours for teens. Running clubs are increasingly popular too. Pair up with an organiser, offer a pastry and a place to recharge after they finish their 5k to reach a totally new audience. The key? Keep it casual, welcoming and easy to attend. If you want to charge, go for a small entry fee. Or you could just rely on the business it brings, offering a drink-and-snack combo and loyalty cards. From a business point of view, these small sessions can drum up valuable midweek trade.

Championing a cause

Ready-made events, like Macmillan Coffee Morning, are an easy way to align with a well-known brand – drumming up instant interest while supporting a great cause. When they’re already established, they often come with resources that make hosting super simple too. Start with a fun stunt for Red Nose Day or make yourself a finish-line destination after all kinds of fundraising runs, cycles and swims. If you need more inspiration, look at the different charities as they’re usually bursting with easy-to-implement ideas.

Go crafty and creative

Arty events bring everyone together, especially when people know they don’t need to be a pro. Playful paintand-sip evenings, kids’ collage clubs or even mindful colouring mornings. Team up with local artists, start-ups and teachers to run a session in exchange for venue space or discounted drinks. It’s a win-win. You offer something new and they bring their own audience. Best of all? These events can be especially good at attracting quieter crowds who wouldn’t usually visit a bar or pub. To get the word out, ask the organiser for pre-made content or post a few pictures and testimonials that show how fun and welcoming they are. Don’t forget to share behind-the-scenes snaps on social stories.

One cuppa leads to another

Follow-up events are key. A one-off like Macmillan Coffee Morning is the perfect excuse to chat to guests and let them know what’s coming up next – be it a quiz night, craft morning or wine-tasting Wednesday. Put up posters, pop a flyer on each table or train staff to mention upcoming sessions while serving customers. It’s all about turning that first visit into a familiar routine. Once they’ve had one warm welcome, they’re far more likely to come back.

Celebrate the seasons

Seasonal moments are your secret weapon. They are often low-effort events that can bring in a crowd. Appeal to families with cosy winter story time sessions with hot chocolate and marshmallows.

For grown-up crowds, try Halloweenthemed cocktail nights, Christmas wreathmaking with mulled wine or, further ahead, a Valentine’s dessert-and-drink flight. Add a seasonal special to the menu to boost sales and make each event feel unique. These little touches help your venue stand out and give people a reason to pop in, even when money is tight. You don’t need a big budget to create a big buzz – just a bit of imagination and a good excuse to encourage new and existing customers to get together.

Macmillan Coffee Mornings

Turn your cakes, cuppas and cappuccinos into a cause this September to raise funds and fill your venue with friendly faces

Spread the word

Setting up a Facebook event is a piece of cake. Add details, the date and times so everyone knows when you’ll be popping the kettle on. Invite people that follow your venue, sprinkling teasers and reminders on social to keep it on their radar. Don’t forget to share how much you’ve raised afterwards.

Treats, teas and coffee

Cakes are often the star but don’t forget you can whip up savoury bakes too (like our quiche recipe, see right). Either way, they’re best with a brew. Make a big batch of filter coffee for easy pours. For top-notch tea, Teapigs have everything from English breakfast to speciality green, peppermint, chamomile and more.

Care homes count

A coffee morning is the perfect way to bring residents together. Simply pop posters in shared spaces and invite families to join too. Whether it’s a scaled-back cake and cuppa or a big bake sale, it’s a lovely way to encourage smiles, raise some money and share in a slice of helping people with cancer.

Download your decs

Add a cherry on top with decorations direct from Macmillan (scan the QR code below). Hang up some cake-tastic branded bunting and make sure your treats are allergen-friendly with handy labels. You can even sweeten the day with their extra fundraisers like quizzes, word searches and guessing games.

Brownie Tart

Serves: 8 Skill rating: EASY

Ingredients

130g vegetable oil

• 1kg Macphie Brownie Mix

• Chocolate chunks, optional

• Prebaked sweet pastry tart case

Method

1. In a machine bowl fitted with a paddle, add vegetable oil and 290ml water to Macphie Brownie Mix.

2. Beat for 1 minute on slow speed. Beat for 3 mins on medium speed. Stir in chocolate chunks, if using.

3. Pour into the tart case and bake for around 40 mins at 175C until set.

Mint Aero Rocky Road

Serves: 10 Skill rating: EASY

Ingredients

• 200g milk chocolate

• 2 tbsp golden syrup

• 135g unsalted butter

• 100g mini marshmallows

• 200g digestive biscuits, broken up

Method

Leek Mushroom & Gruyère Quiche

Serves: 8 Skill rating: MEDIUM

Ingredients

25g Flora Plant Unsalted 4 leeks, sliced and washed 250g chestnut mushrooms, sliced 2 eggs 284ml Flora Plant Double 31%

Method

• 150g AERO® Mix-Ins

• 200g AERO® Peppermint Bubbles

1. Melt the milk chocolate, golden syrup and butter in a saucepan on a low heat then cool to room temperature.

2. Fold through the marshmallows, biscuits, 100g AERO® Mix-Ins and 150g AERO® Peppermint Bubbles and place in a 20cm square tin evenly.

3. Top with 50g AERO® Mix-Ins and hand crush the 50g AERO® Peppermint Bubbles over the rocky road.

4. Leave to set in the fridge for at least 2 hours.

140g gruyère cheese, coarsely grated

• For the pastry: 280g plain flour 140g Flora Plant Unsalted, cut into pieces

1. For the pastry: tip the flour and Flora Plant Unsalted into a bowl, then rub together until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C.

3. Heat Flora Plant Unsalted in a pan and cook the leeks for 10 mins, stirring occasionally, until soft. Turn up the heat and add the mushrooms. Cook for 5 mins, then turn off.

4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

5. While the tart case cooks, beat the eggs in a bowl, then gradually add the Flora Plant Double 31%. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

community Art of the

A dockside warehouse that once stocked tonnes of fruit shipped into England from around the world is now enjoying a new arty lease of life thanks to cake and coffee

hen grocers flocked at dawn to Hull’s bustling waterside fruit market to stock up on pineapples and bananas just unloaded from the boats, it was the beating heart of a community.

But two world wars, a modernised port and changing retail habits saw local traders’ numbers dwindle and the area fall into dereliction in the Eighties. Today, though, its cobbled streets are bustling again with taprooms and restaurants in a melting pot of independent venues that could fit easily into one of London’s hipster hotspots. Nestled in their midst on the site of the old fruit warehouse is Humber Street Gallery, whose cafe bar is flourishing in the glow of the East Yorkshire city’s 2017 City of Culture win.

Run by charity Absolutely Cultured, the three-floor space with rooftop bar has brought thousands of people together from diverse parts of the community. They visit, not for mangoes, but to enjoy a constantly changing timetable of contemporary arts events… and some of the best coffee, cakes and brews in town.

It’s a versatile space which features an exhibition area, workshops and a unique piece of local art that visitors – many who once lived in Hull – travel

to see from as far afield as New Zealand and Canada.

Dead Bod, a graffitied image of a ‘dead bird’ painted by a sailor who tried to rescue its real-life counterpart back to health after a broken wing, has pride of place in the gallery (see far right). It once stood on a rusting corrugated iron shed in the middle of the Humber, and is proof of the power of having a unique selling point, says Venue and Commercial Manager, Lucy Lines (above).

“Art is our point of difference, so Dead Bod is popular at our business networking events, private parties, Q&As and art shows,” she says. “We’re a gallery first, so as people come for free exhibitions and workshops they stay longer for the best cakes and drinks in the city.”

The gallery is a focal point for the region’s creative and maker communities, as well as education and wellbeing groups. “You don’t drive through Hull. You have to come to it, so it’s a tight-knit community of people all eager to help each other out,” she says.

As well as co-operation from other businesses, the venue is backed by Arts Council and Hull City Council grants that ensure the City of Culture legacy lives on. Lucy insists that growing your business to become a crucial part of the community you operate in needn’t be a struggle. Here are her good neighbour tips…

Pick partners wisely

From our cafe bar to accessible artistic areas for reflection, creativity and innovation, we make sure the people we work with share our ethical approach.

They include local roasters The Blending Room who have been buying from quality growers for nearly 20 years, and the city’s Scrummy Crumb Vegan Bakery who supply our vegan and gluten-free pastries and cakes.

Partnering with two of the best in their field means we can tap into those customers who might come here just for coffee, cake or a drink and leave having learned something around art and culture in our gallery.

Celebrate your area

People are proud of their city, town or village’s heritage and history, so go big on it. Even if they’re passing through, they still want to know more about where they are – and there’s no better way than art, pictures or sharing cultural items of interest to add colour and interest to your venue.

That includes food. Hull is well- known for a mixture of paprika, celery and salt called chip spice, as well as ‘pattie

slappers’ – women who made and shaped deep-fried mashed potatoes and sage patties into a bread roll. We do T-shirts celebrating both.

Take pride in your difference

Dead Bod is the first thing people ask about and some even have their wedding picture or birthday party in front of it.

As well as our T-shirts we have a range of Humber Street Gallery tote bags and postcards, notebooks, sketchpads and pencils by Turner Prizenominated artist David Shrigley.

“Art is our point of difference, so Dead Bod is popular at our business networking events, private parties, Q&As and art shows (one of which may have been attended by Banksy)”

Lucy Lines, Venue and Commercial Manager

They’re free advertising for the gallery, with profits reinvested into the charity to help pay for the range of programmes and activities we run.

Location, location, location

We’re one of only a few places in Hull with a rooftop garden so it’s a big selling point, especially when the sun is shining brightly. The street is full of cool places – cafes, vintage clothing shops and art stores – so it’s very much a destination and in summer it’s the place to be for people-watching.

Spread your tentacles

The three people in our creative team are always walking the streets and driving social media to promote what we do and grow engagement.

Our charity trustees come from the arts, finance and teaching so we spread our net into different sectors to ensure we stay relevant and our space can support local schools, art clubs and wellness groups.

Think differently

Don’t waste your space. Networking events, baby showers, craft gatherings and safe locations for groups all mean footfall. We have a silent book club which is always popular too. We even applied for a civil wedding licence so people can hold their ceremony, reception and full meal in the roof garden or downstairs.

Involve local influencers

Local graffiti artist Joe Johnson’s work can be found on walls all over Hull and he’s a friend of ours at the gallery, regularly popping in for coffee. We promote artists and they promote us, so it’s a two-way relationship.

The timetable of artists – Solmaz Farhang’s specially commissioned In Therapy with North Sea (right) was a four-month exhibition – is worked out two years in advance so they have time to bring customers to us.

Be accessible

We make all diverse groups feel welcome, including people who have tired of working from home and can get a £5-a-day Busy Bod deal in our cafe with unlimited Americano coffee, tea and water. People always buy food as well though.

Get the drinks right

We stock popular beers, some from local breweries, but we’re also seeing a big increase in sales of zero per cent gins.

On the hot drinks side, matcha tea is challenging the traditional brews because it’s healthy and Instagrammable, especially in front of Dead Bod.

Stay relevant

We work hard to ensure our exhibitions appeal to a wide range of people, from art lovers to people who never knew they liked it until they came in for a flat white. That’s the secret to keeping the place fresh – and busy.

Bar WATCH

Strengthen your core

Keep sales healthy with a traditional lager offering that gives customers value for money and familiarity and brings in around £40,000 in sales every year

The clamour for orange peel, pickle, lemon and even moss in our lager isn’t going away any time soon.

Guests seeking something new love the unusual, crisp notes and pairing potential that come with the rapidly evolving and ever more ingenious menu of premium and world beers.

A different, quirky treat they may be, but brewers of heritage brand lagers say venues that ignore the traditional favourites do so at their peril.

“Core lager still performs very well and can be an important part of a venue’s offering because of the significant volume share of the market it enjoys*,” says Amy Sloman, Customer Activation Executive at Molson Coors.

In fact, the category accounts for one in three pints of lager sold, and plays a vital role in driving cash and rate of sale for outlets. A typical core stocking outlet sells 226 pints a week, generating more than £43,000 per year in revenue.

That’s why two in three draught lager stockists keep a core option because of their accessibility and heritage reputation among football fans.

“Miraculous feat”

Carling, Molson Coors’ flagship core lager, is the biggest lager brand in the On Trade, delivering an average 184 weekly pints per stockist – that’s £34,300 a year in retail value.

Paul Rudge, Molson Coors Beer and Cider Champion, says: “Consumers

know they can rely on Carling for consistent quality and regard it as a trusted partner, not only for social drinking with mates but also the biggest footballing events.”

He describes the golden pint, brewed using only the best exclusively grown barley, as “a miraculous feat” due to its perfect balance of moreish sweetness and bitterness of the hops: “Every pint is quality and tastes exactly as it should, hence its reputation for being a fantastically high-quality beer and a British classic since the 1950s.”

Value and familiarity

More than 1.2 million customers drink core lager every week** as they seek value for money and familiarity. Core brands like Carling have a strong heritage that Paul insists should not be overlooked in difficult economic times.

Four in 10 consumers would prioritise visits to pubs and On Trade***, suggesting a strong desire for social and celebratory experiences where lager and core beverage categories flourish.

Amy says: “Consumers want a reason to visit the pub and live football goes hand in hand with Carling.”

Crossovers such as Swinkels Dutchbrewed 3.4% Bavaria lager are also popular. Senior Marketing Manager Emma Harris says: “Our 3.4% pilsner is enjoying strong growth in the UK, offering an imported lager at an excellent price per pint. Available in 50l kegs, Bavaria is full bodied, balanced and crisp, delivering on flavour.”

consumers spending less in the trade are doing so by choosing cheaper drinks options***, so increasing appeal by offering at least one draught quality core brand is a common option

5 reasons to keep core

Core lagers are great value for the price

Broad appeal and high-volume sales

Easier inventory management

Consistent, reliable flavour profile

Demand remains high in younger generations

“Consumers know they can rely on Carling for consistent quality and regard it as a trusted partner, not only for social drinking with mates but also the biggest footballing events”

Paul Rudge, Molson Coors Beer and Cider Champion

3 to try...

Tempt customers

sip a new drink with these special picks

Mahiki White Spiced Rum

With cinnamon, peppercorn and clove notes, this premium rum is perfect with lemonade and crisp apple slices or served neat over ice.

Licor 43

Make a baby lager with this Spanish liqueur. Chill in the freezer, pour into a shot glass and top with Irish cream.

Caleño Light & Zesty Infused with the flavours of Colombia, this non-alcoholic spirit is one to watch. Serve with tonic and a pineapple wedge.

Pick Pipers for quality

Only the finest potatoes and ingredients sourced from passionate partner farmers will do for the Pipers range of premium bar snack treats.

British Summer Punch

Serves: 1 Skill rating: EASY

Ingredients

• 50ml spiced rum

• 10ml Britvic Lime Cordial

• 200ml Britvic Pineapple Juice

• Orange wedge and cherry, to garnish

Method

Add the first three ingredients to a shaker filled with ice. Shake. Pour into a rocks glass filled with ice. Add garnish.

What’s on your bar?

Thomas lidgard

Manager at The Counting House in Cleethorpes, Lincolnshire

The former bank is an elegant cocktail lounge featuring live acts by night and a laid-back meeting place by day.

What’s your signature cocktail?

Our Pornstar Martini has been tweaked over seven years as we’ve sought the perfect balance with an ingredient that takes it to the next level. It combines vanilla with fresh passionfruit and apple, vanilla vodka, Passoã and bitters with a prosecco finish.

Your two best-selling beers and why?

Moretti, but Cruzcampo is growing as a more affordable option that still delivers a quality liquid. Plus our own Bankers Bitter, a smooth amber ale with fruity notes.

What spirits sell in the greatest volume and why?

G&Ts are still popular but we’re seeing interest in a variety of vodka options with guests increasingly looking to concoct and mix their own.

Your personal desert island drink?

Alone on an island, just me and an Old Fashioned will do just fine. Failing that, some Jameson Orange Whiskey!

Soup saver

Toss tired lettuce or spinach into a hot pan with onions, peas and stock. Blitz into a creamy green soup that’s rich and perfect for lunches or speedy midweek starters.

Pesto twist

Swap out basil for leftover lettuce in pesto. Add garlic, pine nuts, parmesan and high-quality olive oil. Mix it through pasta for a quick main course or use as a zesty sandwich spread.

Salad

Don’t fear floppy leaves – help them shine in soups,

sauces and smoothies

Green goodness

Blend leftover greens into smoothies in seconds. Balance bitterness with sweet fruits like banana and apple plus a zing of lemon to create an instant breakfast add-on.

Wok it up

Quickly fry up limp leaves with garlic, chilli, soy sauce and sesame oil. Serve warm as an easy Asian side or stir into fried rice for a fast flavour boost.

The chef making garden centre food cool

Always destined for a career as a chef, Nick Bailey is slowly adding layers of detail to his food thanks to a passion for foraging… and Bar & Kitchen’s ‘trending now’ advice

What’s your background?

My father was a hotel manager and my older brother followed in his footsteps, so it was written in the stars that I’d do the same.

I’m from Suffolk and my first break was getting a job at Jamie Oliver’s restaurant in Norwich before I moved to Wood, a Manchester restaurant recognised in the Michelin Guide and owned by 2015 MasterChef winner Simon Wood.

I came home because my partner and I had just had a little boy, and I now work as a Chef de Partie at the awardwinning Gardeners Kitchen at Green Pastures Garden Centre near Norwich.

What’s your cooking style?

I love fish, particularly monkfish and cod. They’re both incredibly versatile and can be easily transformed into a dish of the highest quality with only a few flourishes.

My partner is gluten and lactose intolerant, so in recent years I’ve learned to adapt certain recipes to be vegetarian and gluten free and it’s made me a better chef.

I started cooking professionally from college 12 years ago and have slowly added layers based on what I’ve learned from some fantastic chefs.

When did you realise it was the career for you?

I think that after being inspired by my dad and brother, who always encouraged me to experiment with food, the first time I got in a kitchen was a game-changer. I just loved the atmosphere, the different techniques and the buzz of constant deadlines.

It’s still a thrill now regardless of whether we have 30 covers for midweek lunch or 100 for a Sunday roast.

Our venue is famous for fantastic afternoon teas which allows me to be creative and create dishes for both traditional visitors and young people looking for something different.

What sets your food apart?

I’d like to think it’s the textures and flavours but then a lot of chefs probably say that. I try to forage whenever I can as we have some great places near us in Lowestoft and Norfolk to find unusual fresh ingredients.

I love finding wild garlic, herbs and flowers in woodland near me and introducing it to traditional dishes to give them a twist. Foraged ingredients make plates unique.

I won the Feed Your Eyes competition with a dish of smoked garlic, poached globe artichoke, wild garlic and truffle potato risotto, thyme and honey-roasted figs. It was a huge hit with customers.

I’ve incorporated it into the garden centre menu with a sauteed mushroom and foraged wild garlic on toasted sourdough, fried eggs, wild garlic aioli and a sprinkle of shaved parmesan.

Favourite meal?

We’re lucky to have fresh fish in Norfolk so I’d cook salmon or salt and pepper scallops to start and follow it with duck and truffled dauphinoise potatoes.

Favourite moment?

Meeting Marco Pierre White at his restaurant. We had a long chat after I’d eaten, and he invited me out for posh fish and chips the next day. He’s inspired me to run my own place one day.

How does Bar & Kitchen magazine help you?

It’s invaluable for ingredient ideas and helps me think about things slightly differently, whereas front of house

find the advice columns useful. The new products and how to use them in recipes are great for idea sharing while the magazine also gives me an insight into emerging trends.

Would you recommend entering the Feed Your Eyes competition?

It’s a bit of fun, it puts where you work on the map and it means you can share your expertise. I’m proud of the dishes I create so why wouldn’t I want to shout about them if it means other chefs can adopt and adapt my recipe?

22 AUG27 SEP #WRWC2025

BACK HOMETOWN HEROES

Want to prove you’re a real hub for rugby? Support your local women’s clubs. This could mean sponsoring their kit and advertising at the stadium. Or more simply, sharing their matchday details to drum up extra support and inviting nearby teams to watch the games at your venue. You could even partner up with some star players and feature them in your pub or restaurant promo for the big games.

1

2

EVERY SCORE POURS MORE

Make matches extra exciting with Try Time deals. When a team gets one over the line, you could make certain drinks buy-one-get-one-free or give discounts for a limited 10 minutes. It’ll create a buzz and encourage punters to the bar throughout instead of only mad rushes at half time.

Scrum Down

REWARD THE REGULARS

Scrum Down on 3

Celebrating repeat custom is a game worth playing. To give fans a reason to keep coming back, hand out matchday loyalty cards – stamping for each visit. After five or so, treat them to a free pint, burger or branded merchandise.

TAKING A PUNT

Get playful by hosting a tournament preview event with a raffle-style draw. Customers pay £2 to pick teams out of a hat and if they’ve got the winner come finals day they’ll bag the total prize fund. Or set up smaller sweepstakes, asking guests to predict the end score of each match to win £10 off drinks, a free main course or a cheeky pud. Find the rules on running competitions through the QR code below.

Try time = prime time with our smart ways to pack out your venue during the Women’s Rugby World Cup

SET-PIECE YOUR SOCIALS

Sharing scores and memes on matchdays will help your socials stand out. It’ll boost engagement and make people want to turn up next time. You could also put up a branded rugby-themed backdrop at your venue where customers post a selfie and tag you to get a free shot. And you get instant, easy advertising.

Back2School

Louise shares her post-holiday hacks for feeding the future generation

What are your top tips for school chefs getting ready for the September term?

It’s a new start so reassess your audience – children and staff – and check with the school office if existing pupils or new intake have different dietary needs due to religion or allergies.

That will help give you a broad picture of what your menus might look like, but you also need to refresh and retrain your team around what good looks like when it comes to skills and portion sizes.

It’s a good time to look again at seasonal foods you want to use and whether you can use local producers.

How can schools keep their menus interesting for pupils without breaking the budget?

Theme days, especially after children have been away on their holidays, are a great way to introduce some new and different

cuisines that they will love. Holiday food such as curry, piri piri rice, katsu chicken or tacos are always a hit, but make sure you keep your tried-and-tested favourites in the menu cycle.

Encourage the children to try something different because if you get it right, you’ll have full tummies and empty plates every time. If you don’t, find the thing that works.

What’s your advice for reducing food waste while still offering variety?

More schools are taking the issue seriously by encouraging pupils to pre-order at morning assembly, either through their teacher or software. This helps with accurate forecasting.

Getting portion sizes correct with the right balance of well-cooked tasty veg to protein also encourages empty plates. Where there is waste, growing numbers of schools are working more closely with

food companies on recycling initiatives. If it’s veg like broccoli that’s left, grill it with chilli oil or garlic for a bit of a twist.

What quick wins can chefs use to freshen up menus and make life easier?

Children love trying new things and have a more sophisticated palette than people think, so always consider adding spices, herbs, oils and sauces to your regulars for a quick switch-up.

Peer pressure is a big thing so lay on taster sessions to get the children’s opinions. They’ll always be honest with you and help you shape your menus.

The main thing is to keep it simple so save time by creating one veg stock as a base for all your sauces to get the right umami with Bisto Veg Bouillon or Gluten Free Granules.

What food trends are you seeing?

We’re seeing a lot of global trends such as Japanese chicken katsu, Chinese bao buns and African tagines – a great way to reduce the protein from meat and replace it with lentils and pulses. There’s also a big move towards noodles – for example udon with a chicken broth – as children are influenced by restaurants they and their parents visit.

What products are must-haves?

The new Homepride Everything Tomato Sauce allows chefs to work across a variety

of cuisines and is packed with vitamins C and D plus fibre.

No added sugar jelly offers better food nutrition whereas Butterscotch Angel Delight is a big retro hit and can be easily elevated if drizzled with caramel miso or toffee sauces.

On a savoury and personal note, I still think it’s wonderful to see that Bisto Gravy remains a huge favourite with children.

Have you seen any great examples of schools doing something creative with your products?

One school I visited recently made Yorkshire puddings with Homepride Plain Flour and turned them into a wrap with Cajun chicken. It went down a storm, was delicious and was something the older pupils could eat on the go.

Italian days are always winners, so a good tomato and basil sauce is perfect for a pasta sauce foundation or as a pizza sauce base… in fact, lots of different dishes.

In some schools children are using Hovis bread mix to make their own rolls, naans or flatbread. It teaches them the science of baking, it’s fun and the mixture of fibre and 50/50 bran is very good for them. Because they’ve made it, they love to eat it.

Others are focusing on the educational side of food which gives children an insight into its source and benefits.

“Peer pressure is a big thing so lay on taster sessions to get the children’s opinions. They’ll always be honest with you!”

Spanish Chicken Stew Katsu Bao Buns

Makes: 10 Skill rating: EASY

Ingredients

150g ready to eat chorizo, diced

• 300g onion, diced

• 750g chicken thighs, diced

• 700g tinned chopped tomatoes

• 20g Knorr Professional Garlic Puree

• 500g cannellini beans, drained

• 15g Knorr Professional Vegetable Powder Bouillon

• 200g frozen spinach, defrost before use

Method

1. Place a pan on a medium heat and add the chorizo, then cook for 3-4 mins allowing some of the oil to be released.

2. Add the onion and chicken, coat in the oil then allow to seal for 4-5 mins.

3. Pour in the tomatoes and stir through the Knorr Professional Garlic Puree then cover with a lid or foil and simmer for 20 mins.

4. Add the beans along with the Knorr Professional Vegetable Powder Bouillon and stir together.

5. Continue to cook for a further 15-20 mins or until core temperature is reached.

6. Squeeze any excess water from the spinach then stir through the chicken before serving with a selection of vegetables.

Makes: 10 Skill rating: MEDIUM

Ingredients

5 large flat mushrooms, sliced

• 300g tofu slices

• 500ml Sharwood’s Japanese Katsu Cooking Sauce

• 50ml oil

Method

50g plain flour

200ml soya milk

• 150g panko breadcrumbs

• 10 bao buns

• 50g spring onions, sliced

• 1 red chilli, sliced

1. In a large mixing bowl add the mushrooms, tofu slices and 200ml Sharwood’s Japanese Katsu Cooking Sauce to coat and season. Cover and chill for 20 mins.

2. In three separate trays, place flour in one, soya milk in another, and panko breadcrumbs in the remaining one.

3. Dip the mushrooms and tofu, first in the flour, then in the soya milk and finish with the panko breadcrumbs.

4. To cook, spray the mushrooms and tofu with oil and oven bake at 180C for 8-10 mins or until core temperature of 75C is reached.

5. Steam the bao buns, following pack instructions.

6. In a saucepan, heat the remaining Sharwood’s Japanese Katsu Cooking Sauce to simmer.

7. Place cooked mushrooms and tofu into each bun, top with Sharwood’s Japanese Katsu Cooking Sauce and garnish with spring onions and sliced chilli.

4 WAYS WITH

MAGGI

RICH & RUSTIC TOMATO SAUCE

From street food to stews – this deep tomato base helps you flex fast across global menus

CIABATTA PIZZA 1

Bread

Choose ciabatta as your base – full of flavour and sturdy enough to stay crisp (not soggy). Halve it lengthways and place on a baking tray.

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

Tomato sauce

Mix up the tomato sauce, tuna, sweetcorn, spring onion and seasoning. Then spoon generously onto the bread.

Extras Sprinkle with grated mozzarella and cheddar. Bake until the cheese is bubbling. Serve with a crisp cucumber and leafy salad.

POZOLE ROJO

Pork

Pick a quality boneless pork shoulder, where the fat brings the flavour. Cut it into chunks, brown all over and set aside.

Tomato sauce

Soften dried chillies with boiling water then blitz with the tomato sauce, herbs and spices. Add water and pork then cook until tender.

Garnishes

Ladle the pork broth into bowls. Finish with shredded white cabbage, diced onion, avocado, radishes, coriander and a zing of lime.

CHICKEN & CHICKPEA CURRY

Aromatics

Soften onions until browned. Stir in garlic, curry paste, coconut milk

Tomato sauce

Stir in cooked chicken, chickpeas, water, yogurt and the tomato sauce. Simmer gently to fully infuse the flavours.

CARBONADA

CRIOLLA 3 4

Rice

Go for wholegrain rice for the nutty taste and nutrients. Cook then stir in coriander and top with the curry and a swirl of yogurt.

SCAN HERE Try these tasty dishes with full recipes online Find out more

500,000

Tonnes of fresh tomatoes are eaten in Britain every year

Source: British Tomato Growers’ Association, 2025

Mushrooms

Sauté Hen of the Wood mushrooms until golden, then set aside. Gently fry onions and garlic until soft and translucent.

Tomato sauce

Deglaze the pan with red wine and reduce. Add herbs, dried plums, spices, vegetable bouillon and the tomato sauce.

Vegetables

Add chopped carrots, sweet potatoes, new potatoes and corn. Simmer until tender, add your mushrooms and dish up with fresh parsley.

ADVICE: Pressure cooker communications

When the heat’s on, poor communication means feuds, frustration, bad service, customer complaints and higher staff turnover. Get it right and you’ll cut costs and turn high-octane energy into something positive, says Communications Coach Frankie Kemp. Follow her tips for a high-achieving and harmonious kitchen and calm customer area.

Daily pre-shift briefings

Start shifts with a quick stand-up so your team is on the same page for specials, bookings and duties, and let them know they all have a part to play in building a ‘together’ mindset.

It’s also an opportunity to share menu changes and delegate key roles to reduce confusion during service.

Get to know your team

In hospitality it’s often the small stuff that counts. Knowing your team’s names and asking them about their weekend shows them you care and reinforces a culture of mutual acknowledgement which can lead to engagement.

Get to know them and what’s happening in their lives to show empathy. Remember though, some will love being praised in front of the team while others might not.

Make them feel

needed

We all need to matter because that notion of feeling significant is

crucial, especially in a high-pressure environment like a professional kitchen. Mattering gives us a sense of purpose which is a basic human need. If we feel we matter then we feel wanted and more engaged, which means we’ll always go the extra yard.

Smooth handovers

Good shift changes prevent communication breakdowns over low stock, equipment issues and guest requirements, ensuring smoother transitions – always the main cause of service hiccups.

‘Between house’ whiteboard

A shared kitchen or staff area whiteboard bridges the gap between back and front of house to help the team collaborate in real time.

Chefs can flag dish substitutions or adjust plating notes while servers can leave guest feedback or special requests. Update as you go and wipe clean after service for shared awareness and responsibility. It also avoids repeated questions, misorders and friction between teams.

Tom and Sally: more than ‘just waiters’

Don’t think of your team as ‘just’ waiters or ‘just’ anything because engagement is about how managers plug in to an individual on a spiritual and emotional level. The biggest predictor of that is if

you’ve had direct feedback from your boss within the last week.

Praise and criticise wisely

Conflict happens in even the best run venues, but how managers handle it professionally and with empathy is what makes them stand out.

Rather than dishing out personal criticism, focus on behaviour and outcomes with a suggestion: ‘let’s find a better way to track orders’ lands better than ‘you always mess up’.

If you tell a member of your team they did a great job with a customer, emphasise what you liked about what

they did. That way they’ll do it again and develop great habits.

Clarity matters

It’s important to be explicit about what individual and team roles are and what’s expected from each team member. Those might change as the business evolves, but by starting with and then fine-tuning the non-negotiables, your team will stay happy.

Recent studies show that if you tell people they will underperform, then they will. The opposite is also true, so make sure your team is in no doubt what you see as their strengths with

“When you tell a member of your team they did a great job with a customer, emphasise what you liked about what they did. That way, they’ll do it again and develop great habits”

constructive feedback because that’s aspirational and changes behaviours.

Speak out

Strong, caring managers encourage team members to ask questions, so make space for a couple of minutes’ post-shift feedback around what worked or didn’t.

This builds trust and creates a feedback loop that improves operations, but if staff don’t want to go public, consider a suggestion box or anonymous survey to catch issues early. Reviewing feedback and acting on it shows staff their voices lead to change.

Role play

Regularly role-playing scenarios such as complaints, lateness or missing orders helps team members practise responses in a low-stakes way, boosting confidence and emotional control when it matters the most with customers.

It reinforces soft skills that will make your team feel significant and rewarded, and helps you keep customers and retain staff, which means money saved.

It helps

Celebrate success

Positive reinforcement of things that went right builds staff morale and retention – make it part of every day.

Praise staff by name when they go above and beyond, handle a tricky table well or have each other’s backs on a busy shift. This means a lot.

A quick shout-out at the end of service or a Star of the Week award always brings recognition as well as fuelling motivation and togetherness.

When staff feel appreciated, they’re much more likely to care about the business – and each other.

That’s important because when the pressure is on, the dynamic can change when your team are together to make a busy service a truly positive experience.

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 Dessert

Porcini Mushroom, Gnocchi, Wild Mushrooms, Spinach, Tenderstem Broccoli, Feta, Parmesan & Butter Sauce

“A tasty vegetarian dish full of flavour. Gnocchi tends to be plain in a creamy sauce so this is healthier and packed full of interesting flavours and textures. Feedback is amazing”

Barry Liversidge

@baz_food_pics Head Chef, The Pyewipe, Lincoln

How to enter

48-Hour Brisket of Beef, Mouli Pods, Tokyo Turnip, Roasted Red Onion, White Onion Purée & Wild Garlic Mash

“The inspiration was based on the ingredients and everything is sourced from the village. The response has been overwhelming and it’s selling quicker than I can prepare it”

Mark Fice

@m4rkf1ce Head Chef, The Church House Inn, Rattery