Bar & Kitchen March/April 2026 by Cogent

CHEF’S SAFE SWITCH TIPS FOR WORRY-FREE LUNCHES

THE 6 STEPS TO MAKE FATHER’S DAY POP

WORLD CUP WIN THE & Kitchen Bar

Win£ Page50 46

Make it a sell-out with a line up of striking drinks, footie food and gameday ideas in our 5-page guide

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Published by

Cogent on behalf of Unitas Wholesale

The Fold, Spencer St Leamington Spa CV31 3NE

For Cogent Creative, Design & Artworking–Sophia Smithson, Ben Walton

Managing Editor–Becky Aitken Editor–Cath Lyon

Contributors–Jim Levack

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.

Summer is just around the corner, and there are plenty of events and opportunities to take advantage of.

Even if the weather isn’t looking too bright, special occasions such as Bank Holiday weekends and Father’s Day will bring in families and groups looking for a good time. Make sure you stand out from the crowd and feed dads (and their loved ones) well with our roast dinner tips and twists (page 28).

One of the biggest sporting events in the world, the FIFA World Cup, is also returning to the screens. So get home fans on their feet with the right drinks and hot snacks to accompany their viewing (page 18).

We’ve also got lots of advice to keep your business running well every day. Development Chef Louise Wagstaffe shares her career journey and expert advice on creating allergen-friendly school menus (page 35). If you’re looking for new ways to increase your revenue, then we’ve got lots of new streams you could potentially open up (page 44).

Plus, we’ve got our usual recipes and product recommendations to freshen up your ideas that will help you keep running well across the summer and beyond.

David Cooke Chief Operating Officer

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

“Perhaps the greatest thing about cooking is the freedom to express yourself with ever-changing seasonal produce. I’m looking forward to moving from hearty meat and game plates to fish and seafood dishes with lighter, more delicate flavours”

Billy Frost, Head Chef at the White Hart Hotel, Lincoln

“Like many venues, we can’t wait for the World Cup to start. Our new Cherry Pepper drink is going to be a winner for its versatility and flavour. Its vivid red colour will be a major point of difference too”

Matt Soares, Schweppes Brand Ambassador

In good company

What’s on your menu as winter turns to spring?

“We have an exciting year ahead, including our move to a new purpose-built site and several new additions later in the year that will complement our existing portfolio.”

Andy Rudol, National Account Manager for RH Amar

“My first book, Gluten Free Catering, has just been released. It features 70 recipes that prove you don’t have to sacrifice taste or creativity to produce great allergen-free dishes. This year, I want to drive the message home that brands are designing products for caterers without any of the 14 allergens”

Louise Wagstaffe, Development Chef, Premier Foods

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

Head Chef at The Pyewipe, Lincoln

Sports galore!

From golf to the biggest football tournament, get groups and families together to watch and enjoy

09-12 apr

The Masters

The 90th tournament of its kind, this three-day event sees the best golfers from across the world face off at Augusta National Golf Club. With no end of twists and turns, fans want to enjoy every moment, so keep these groups happy with quickserve snacks and refreshing drinks.

APR-juL

Start Here

11 apr

Grand National

Whether people fancy a flutter or want to don their best outfits for Ladies Day, the 3pm race is an iconic event. Turn it into a full-day, ticketed occasion when guests can get dressed up, enjoy some canapés, a buffet and some fizz or cocktails.

4&25 may

Bank Holidays

Early May and Summer Bank Holidays are great opportunities to entertain big groups and families as they enjoy a long weekend (and hopefully some nice weather). Line up an itinerary of events across Friday, Saturday, Sunday and Monday. Include children’s activities, such as paint a pot or outdoor games if the forecast looks good. Arrange adults-only entertainment like karaoke or a disco for the evenings. Create set menus to encourage guests to try new dishes alongside best-sellers.

15-22 May

British Sandwich Week

Who doesn’t love a butty? Take advantage of this week to try out new sandwich specials or deals. Create a new filling for each day, including classics such as BLT, cheese and pickle and coronation chicken. Try twists on favourite flavours such as spicy tuna, prawn mayo crisp and posh fish finger sandwiches. It’s also an opportunity to put the best of British produce on show in sliced bread, a wrap or a roll.

11 jun- 19 Jul

12-16 may

Eurovision Song Contest

Full of the world’s best and wackiest talent, this year’s event is being held in Vienna. Celebrate the 70th year of the contest with your own Eurovision watch party. Encourage guests to dress up as one of the acts and get the TVs set up to enjoy the event.

Held across the US, Canada and Mexico, Scotland and England have qualified for the 2026 tournament, meaning even more matches to enjoy. The time differences mean games are later in the evening or early hours (ask for an extension) so use our drinks advice on page 18. Even if the home nations bow out in the group stages, use the opportunity to run mini events for families or groups.

16 may

A highlight in the UK football calendar, the 145th final will be held at Wembley Stadium with potential for a David and Goliath affair. TV might not make a day of it any more but you can by stocking up on the best-selling drinks, including soft and zero-alcohol options.

21 Jun

Father’s Day

Make dads, grandfathers and other important men in customers’ lives feel special with set menus and familyfriendly events. Treat them to a free drink or dessert, put on children’s activities while dad relaxes and make sure you have bestsellers on your menu by following key trends (turn to page 28).

FIFA World Cup

FA Cup Final

Triple win for Caterers Kitchen

Caterers Kitchen is celebrating a major achievement after winning three awards at the prestigious Cash & Carry Management (CCM) Own Label Awards.

The three award-winning products showcase the breadth and versatility of the Caterers Kitchen range.

Caterers Kitchen Whole Tail Scampi impressed judges with its generous portion size, consistent quality and clean, succulent flavour.

The Extra Virgin Olive Oil was recognised for its rich aroma, balanced flavour profile and versatility, suitable for everything from dressings to finishing dishes.

Caterers Kitchen Chopped

Tomatoes stood out for their vibrant colour, natural sweetness and thick consistency, delivering dependable results across sauces, pizzas and

slow-cooked recipes.

The CCM Own Label Awards are widely respected across the wholesale and foodservice industry and are judged by professionals from the Craft Guild of Chefs, ensuring the highest standards of quality, performance, and taste for professional kitchens.

Commenting on the success, Unitas Wholesale Trading Controller Philip Dawson said: “We are incredibly proud to have been recognised at the CCM Own Label Awards.

“Having our products judged and endorsed by professional chefs makes these awards especially meaningful."

INDUSTRY

What’s new?

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

Fibremaxxing goes mainstream

Fibre is becoming the new ‘protein’, according to new research. The M&S 2026 Health Trends report has highlighted the movement of fibre into the mainstream.

To reach the recommended intake of 30g per day, customers are looking for easy, delicious ways to add more of this important nutrient into their meals.

Key for maintaining a healthy digestive system, fibre can also support heart health, better blood sugar and weight management, plus keep people fuller for longer.

Extra creamy, all plant-based

Don’t scrimp on luxury in your plant-based menu with Flora Professional 15% Plant-Based Cooking Alternative. Designed to perform like dairy cream, it never splits, making it perfect for hot dishes, sweet or savoury recipes and baking. With no allergens to declare, it simplifies menus and makes recipe swaps easy. Plus, it helps lower your kitchen’s carbon footprint without compromising on taste or texture. Make every dish creamy and delicious, while keeping it sustainable.

3recipes 3 ways

Summer’s around the corner –get ahead of the season with these delicious hot weather recipes

STARTER

Sweet Potato and Halloumi Skewers

Serves: 4 Skill rating: EASY

Ingredients

4 sweet potatoes, peeled and cubed

6 tbsp light olive oil

• 2 tbsp Lyle’s Black Treacle

• 1 lime, zest and juice

• Sprinkle dried chilli flakes

• 250g halloumi, cubed

• 2 red peppers, deseeded and cubed

Method

1. Preheat the oven to 200C. Toss the sweet potato chunks in 2 tbsp of the olive oil in a roasting tin. Roast for 15-20 mins until just tender. Allow to cool for a few minutes.

2. Make the glaze by mixing the Lyle’s Black Treacle with the lime zest and juice, the rest of the olive oil and the chilli flakes. Season with salt and pepper.

3. Thread the sweet potato chunks onto the skewers along with the halloumi cheese and peppers.

4. Preheat the barbecue or grill. Brush some of the glaze over the skewers, then cook them for 4-5 mins until the cheese and peppers are slightly charred.

Pair with Eisberg Alcohol Free Selection

Pinot Grigio’s crisp acidity is perfect with sweet, tangy skewers

Beef and Guinness Smash Burger

Serves: 2 Skill rating: MEDIUM

Ingredients

• 600g minced beef (15% fat)

• 2 tbsp Knorr Smoke Intense Flavours

• 2 tbsp Knorr Beef Bouillon Powder

• 100g grated red cheese

• 300ml Knorr Cheese Sauce

350g white onions, finely sliced

1 can Guinness

Knorr GF Gravy Granules

2 burger buns

Layer only a single patty and top with sliced cheese

Method

1. Mix the minced beef, Knorr Smoke Intense Flavours and Knorr Beef Bouillon Powder together and divide into four even balls.

2. Melt the red cheese into the Knorr Cheese Sauce and keep warm.

3. Fry the sliced onions in oil on a medium heat till dark brown. Add the Guinness and reduce till

almost gone. Stir in the Knorr Gravy Granules until thick and glossy.

4. Heat a little oil on a hot frying pan or flat griddle. Put on the beef balls and smash each down hard. When caramelised and crisp on one side, turn and repeat.

5. Toast the burger buns on the cut side till golden. Place one patty on the bun bottom,

Pair with Eisberg Selection Pinot Noir 0.0%’s spice and redcurrant fruits pair well with a rich savoury burger

add the Guinness onions, layer the other patty, finish with cheese sauce and the top bun.

Serve with thin-cut fries and a gravy dipping sauce

Dessert

Strawberry Cheesecake

Serves: 10 Skill rating: EASY

Ingredients

• 200g digestive biscuits

• 100g butter, melted

• 500g full-fat cream cheese

• 100g icing sugar

• 1 tsp vanilla extract

• 300ml double cream

• 300g strawberries, cut in half

40g McDougalls No Added

Sugar Vegan Strawberry Jelly

300ml boiling water

100g fresh strawberries, sliced

Method

1. Crush the biscuits and mix in the butter. Press into a lined tray and chill for 15 minutes.

2. Whisk the cream cheese, icing sugar, vanilla and cream together till smooth.

3. Place the strawberry halves around the edge of the tin, cut side outwards. Spoon in the filling and smooth out the top. Chill for an hour.

4. Scatter the strawberries in a separate tin of the same size. Dissolve the McDougalls No Added

Sugar Vegan Strawberry Jelly in the boiling water, pour over the strawberries and leave to set. Then place on top of the cheesecake before slicing to serve.

Pair with Eisberg AF Selection

Blanc de Blancs vanilla and ripe stone fruit are a great match for a creamy, fruity dessert

Use small individual moulds and serve with fresh cream and strawberry coulis

Upgrade ingredients with a shortcrust base, vanilla pods and mascarpone cream

5 easy ways to

attract business customers on LinkedIn

LinkedIn is often overlooked by hospitality businesses, but it’s a powerful channel for reaching local professionals, decision-makers and corporate bookers. The world’s largest professional network, it has more than 1.2 billion members globally. According to hospitality marketing experts SideDish Media, when used strategically, LinkedIn can play a key role in driving weekday footfall, meetings, team lunches and private hire enquiries. Here are their tips to make it happen

Create a top-notch LinkedIn Company Page

There are more than 67 million company pages on LinkedIn, giving venues direct access to professionals and businesses. Ensure your page highlights meeting spaces, private dining options, and business-friendly services.

Tap into a large UK professional audience

The UK has around 47.6 million LinkedIn users, representing nearly 70% of the population. This makes it a valuable platform for reaching local office workers and corporate organisers. Connect with nearby businesses and their employees first to generate interest.

Post regularly to stay visible

Around 40% of LinkedIn users engage with business pages every week, meaning consistent posting increases exposure. Share weekday offers, meeting packages, or private hire availability.

4 Use visual content to increase engagement

Sources: SproutSocial, SalesSo, Market.Biz, LinkedIn

Posts that include images or video consistently receive higher engagement than text-only updates on LinkedIn. Short videos showing meeting setups or business events can boost views and enquiries.

Measure actions, not likes

Track profile views, enquiries and messages –these are the metrics that translate into real business. Used consistently, LinkedIn can help hospitality venues turn professional connections into profitable bookings.

4 WAYS WITH

CARNATION CONDENSED MILK

Sweet, thick and deliciously creamy, keep a few tins in your baking walk-in to rustle up quick and easy treats

MANGO LASSI 1

Blitz

Take mango pulp, water, yogurt, condensed milk and cardamom powder and blitz in a blender until smooth and thick.

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

Chill

Let the lassi chill in the fridge for a couple of hours. This will bring the flavours together and make it more refreshing to drink.

Serve

Serve straight from the fridge in tall, decorative glasses. Garnish with saffron strands, chopped cashew nuts and pistachios.

2 MATCHA ICE CREAM

Whisk

Use a hand whisk to combine condensed milk, vanilla extract and sifted matcha until fully combined.

Add cream

With an electric whisk, add whipping or double cream into the mixture and beat until soft peaks are formed.

No churn

Decant into a freezersafe container and freeze until set, overnight is best. Remove from freezer 10 mins before serving.

Mix and roll

Crush up Biscoff biscuits and fully combine with condensed milk. Roll the mix into small balls, place on a lined baking tray and chill in a fridge for 10 minutes.

BISCOFF TRUFFLES

Dip Melt white chocolate over a bain marie or in the microwave. Dip each ball into the melted chocolate and turn until covered, tap away excess chocolate.

Chill

Place back on the tray, sprinkle over more crushed Biscoff biscuits. Put the truffles back in the fridge to chill completely.

Scan here for the full range of Carnation recipes online. Discover the dishes

Did you

Carnation Condensed Milk is made with just two ingredients – fresh whole milk and natural sugar

Melt together

Chop up dark chocolate and melt together with condensed milk in a saucepan over a low to medium heat. Stir occasionally until smooth.

Add chocolate eggs Let the mixture cool off for 10 mins, then add in chopped chocolate mini eggs (white looks best). Combine everything thoroughly.

Set and store

Pour into a prepared 20cm tin and chill in the fridge until set. Cut into squares and store in the fridge in an airtight container for up to two weeks.

Football footfall means

Matt Soares once played in the same Sporting Lisbon youth team as Portugal legend Cristiano Ronaldo, so the Schweppes Brand Ambassador is well placed to share his tactics for the perfect World Cup campaign

Give customers a reason to visit your venue

Matchday offers, themed menus, limited time drinks promotions and waiter service by app are worth considering for your big match selection. Get the TV screens and sound system right, balance seating and standing areas so it’s like being in the stadium (almost). Kit your staff out in England and Scotland shirts (Wales and Ireland too if they make it through the play-offs) to get them joining in with the football fever.

Get the staffing right

There’s nothing more frustrating than missing the winner when you’re at the bar. So make sure you optimise your staff schedule for those three or four hours before and after the game.

Plan for 90 mins for the game plus added time and the possibility of extra time and the dreaded England penalties.

Let guests linger longer

Leverage as much time as you can for your guests to be in your venue. Get the build-up started an hour or so before kick-off with nibbles and snacks and stretch it out after a memorable win with music, a DJ or even football-related karaoke.

If you sell another 30 pints in the warmdown that’s extra money which pays for your added staff for the few hours and more.

Package it up

People watch football with friends or family so think about how you can make your team’s life easier. Consider deals for pitchers of beer plus nachos or dirty fries… in fact, any food that’s easy for chef to prep.

Pre-ordering makes planning easier

Avoid the half-time bar surge by encouraging customers to pre-order their drinks, snacks and small plates for collection at the break. If it goes to extra time, announce that you’ll do the same at the end of the regulation 90 minutes.

Shout about it

A lot of venues could improve the way they promote big events. Do it early, spell out match kick-off times – most of England and Scotland’s are between 8pm and 11pm – and any special promotions.

Match-day reminders and live updates drive lastminute visits, so clear, concise messaging is key. Tell people about the atmosphere at your venue and post reels on Instagram. You need football fans and families to say, “It looks really good in there!” Get it right and they’ll be back for the next game.

Fly the flags

Whether your guests are Spanish, Belgian, Brazilian or Dutch, make sure they feel at home with their national colours. There are a record 48 teams in this year’s tournament, so use your knowledge of your audience to make the numbers work.

VIP experience

Some venues introduce private viewing areas or dedicated social zones, giving groups a more premium way to enjoy the game. By combining comfort, atmosphere and a sense of celebration, top bars position themselves as the go-to destination for major sporting moments.

Have a flexible formation

Use the smaller games to fine tune your offering. Even if Scotland or England aren’t playing there’s still plenty of scope for themed cocktail menus that fans can enjoy.

There’s a great Mexican cocktail called a Paloma that’s really on trend. It’s a mix of tequila, Schweppes Pink Grapefruit Soda, and lime.

Think outside the (penalty) box

The tiny Caribbean island of Curaçao is the smallest nation to ever qualify for the World Cup, so embrace the local culture with a cocktail or two featuring its bitter orange liqueur of the same name.

Caipirinha for Brazil or a Bomb Pop cocktail of vodka, curaçao, and lemonade for the USA hosts could both be group stage winners.

The world cup’s drink big hitters

Beer and cider...

particularly draught, will always be star performers at a World Cup but there’s always room to up your performance. Ten-pint pitchers do well for groups because of the value for money, and they’re also easier for bar staff.

If it’s Germany in action, think about serving in steins for that bierkeller buzz, or offer special deals during matches for competing nations’ beers.

Low and noalcohol drinks...

Highballs...

not long balls will be the surprise package. Serves of gin, vodka and tequila with tonic are quick to prepare, have broad appeal and work well in high volume environments. They also give the upsell opportunity for simple, team-themed drinks.

TOP TIP

Schweppes is the most carbonated drink on the market so make sure you don’t lose the fizz.

A tall slim highball glass and plenty of ice keeps it colder and undiluted for longer. The top 1% of cocktail bars use a column of ice rather than blocks to achieve that.

are big favourites with premium alcoholfree brands and Schweppes mixers, allowing venues to cater to a wider audience while maintaining quality and inclusivity.

Food-wise...

sharing options such as platters and bar snacks are ideal for matchdays because they encourage group engagement, suit a casual viewing environment and help increase average spend per table.

The soccer six

England Cherry Bakewell

Gin, amaretto and Schweppes Cherry Pepper soda – a winning formula tasting like the English Bakewell tart. Its vivid red colour matches the side’s 1966 shirt.

Canada

Mexico

The Pink Paloma

Tequila, grapefruit juice, lime and Schweppes Pink Grapefruit Soda make for a light, zesty cocktail balancing bittersweet and citrusy notes.

Coconut Cooler

Coconut water, lime, agave, mint and Schweppes Tropical Soda perfectly balance subtle dragonfruit, guava, hibiscus and blackcurrant notes.

Spain

USA Strawberry and Mint Mule

Citrus vodka, strawberries, mint and Schweppes Ginger Ale combine strawberry sweetness with the zing of mint and a ginger ale kick.

Pink Gin Spritz

Keep it simple but stunning with pink gin, prosecco and Schweppes Lemonade for a light, refreshing, floral-sweet drink that’s tailor-made for garnishes.

France

Lemon Spritz

Add some ‘je ne sais quoi’ to your drinks menu with this zesty blend of sweet limoncello, wine aperitif (for herbal undertones) and Schweppes Lemonade.

“A sideways step changed my career”

Billy Frost, Head Chef at Lincoln’s award-winning White Hart, on life at The Ritz and future-proofing his career

When did you realise cooking was your passion?

On work experience from school at a local restaurant in Doncaster when I walked into the kitchen where everything was being prepped. It was amazing – fast-paced, lots of people, great camaraderie and an incredible buzz. I knew then it was what I wanted to do.

How did you make it happen?

I carried on part-time, went to college and did work placements around the UK. I was happy to go anywhere to learn the business and was fortunate enough to get a job as an apprentice at The Ritz in London.

That was a great experience and taught me a lot about the opportunities that can come with the job. I brought everything I’d learnt back home and worked at some of the best hotels and restaurants, including one where we had 100 weddings a year and 20 chefs, so it was always full-on.

What was your big break?

Becoming head chef at a dining pub near Worksop at the age of 21 was young but I’d already crammed a lot into my career and it was nice to be thought of as good enough at that age. I did two years in that role and then decided to take a sideways step to be a sous chef to try to push my career on. It was a little bit unorthodox at the time but it’s something I’ve never regretted and I’d certainly recommend it to any young chefs.

Was that career shift the right decision?

I’d done two years as a head chef learning all the time about the food side of things but felt I needed to know more about the business element if my career was to have longevity. So it was like moving sideways to go forwards.

I learnt how to make money from food, how to manage a team and about hospitality and leadership in general, so it was something that gave me a view of where food meets business. There’s so much more to being a chef than just creating great plates of food.

What’s your cooking style?

I’d say humble British, elevated with modern tweaks and a European influence. We trial dishes extensively and tweak them here and there – always with a little bravery – to see if they work.

One of our most popular is a plate of pork. That’s belly with a confit, braised pork with mirepoix carrots and leeks, sous-vide tenderloin with an apple purée and black pudding with crackling. Truly British with a flourish.

What do you eat when you’re out?

Again I like British with a hint of French influence. You can’t beat a rump of lamb with classic root vegetables and dauphinoise potatoes.

Where do you source your ingredients?

We use our regular supplier as well as a small but trusted network of companies all within a 30-mile radius that provide us with everything from meat, honey and cheese to drinks.

What advice would give your teenage self?

Stay focused, trust the process and remain passionate. You’ll spend a lot of time in the kitchen and there will be tough days but if you stick to those principles, things will get easier the more you learn and absorb.

What’s the best dish you’ve ever eaten?

It was at Paul Ainsworth at No 6 in Padstow, Cornwall. A pigeon breast with a pigeon black pudding pain au chocolat with a tartlet made from the livers.

I think about it all the time and it always inspires me to experiment and to keep trying new things.

How did it feel to win Feed Your Eyes?

It was a lovely surprise. I don’t usually win competitions but because this one gave me an opportunity to showcase my work, I was drawn to it. Every chef loves to see their name in lights because we’re all individuals trying to put a personal mark on what we cook.

What’s the best and worst thing about Bar & Kitchen magazine?

I love reading what different chefs are doing and although it’s a magazine that’s spotlighting products, there’s a lovely balance that lets you take what you want from it. It has lots of bite-size tips on trends, as well as longer features so there’s a lovely mix of interesting stuff. My only complaint is that it’s not a monthly title.

Spreads and patés

Small shreds of smoked salmon can be easily whizzed up with cream cheese, crème fraîche and yogurt, plus a squeeze of lemon and crack of black pepper. Spread in sandwiches, serve as a starter or add as a dip.

Mix in eggs

Eggs are perfect partners for filling, high protein meals. They also help stretch smoked salmon. Scramble them and serve on toast, firm them up into omelettes or add into shortcrust pastry for a quiche or tart.

Never throw away another slice of smoked salmon with these tips and tricks

Pack in the fish

Use cheaper fish to pack out dishes while adding small amounts of smoked salmon for savoury flavour. Mix them and use for fish cakes or a fish pie base. Add strips at the end of cooking to soups and chowders.

Add carbs and veg

Smoked salmon will stand out against most carbohydrates and vegetables, while they bulk out meals. Risottos, pasta, salads, grain bowls or stuffed vegetables can be quickly elevated by adding a small amount of smoked salmon.

Twist or ? Traditional

Father’s

Day roasts

Don’t forget 21 JUN

To make Dads feel special, you don’t need to totally reinvent the roast. James Brown, Executive Chef for Unilever, shares his tips to make your menu stand out

Sit-down meals continue to be a Father’s Day favourite. Reservations for breakfasts, brunches and lunches continue to rise* as dads, grandfathers and other family men look to enjoy some quality time with loved ones.

Falling on Sunday 21 June this year, a roast is always a go-to menu for these special meals. To get customer bookings up, flavour is always the top priority, says James. “There’s nothing wrong with offering a traditional roast on Father’s Day,” he explains. “You just need to make sure each element is as delicious as possible.”

If you do want to offer something a little different, then there are a few twists you can easily make to create a more interesting roast lunch menu that customers will still recognise

*Source: Zonal

James Brown, Executive Chef, Unilever

Timeless and tasty

The simplest way to make Dad feel special is to elevate his favourite roast using the following tips and tricks

Flavour your Yorkies

Use a little Knorr Bouillon Powder in your Yorkshire pudding batter to add extra flavour without affecting their rise. You can use vegetable, chicken or beef depending on your most popular roasting joint. Knorr Lamb and Ham pastes also work well when mixed in with the eggs, before adding milk.

Tastier Traditional Roast Lunch

Serves: 4 Skill rating: EASY

Season your joint

Adding a little oil to Knorr pastes makes them a brilliant seasoning to brush over joints before and just after roasting. No need for salt and pepper and the intensely meaty flavours will make customers’ mouths water.

Ingredients

• 1.5-2kg joint of pork, chicken or beef

2 tbsp vegetable oil

Maximise umami in sides

Elevate your veg with a punch of umami flavour. Add Marmite in the blanching water to create delicious, fluffy roast potatoes. Season your root vegetables with Knorr Vegetable Bouillon powder and oil instead of the usual salt and pepper before roasting.

2.5 tsp Knorr Bouillon Paste

1kg Maris Piper or King Edward potatoes

• 200g Marmite

• 1 tbsp Knorr Vegetable Bouillon Powder

• 140g plain flour

• 4 eggs

• 200ml milk

• 300g mixed root vegetables

• 1 tbsp beef dripping or vegetable oil

1 tbsp Knorr Vegetable Bouillon Paste Knorr Gravy

Method

1. Rub the meat with the vegetable oil and 2 tsp Knorr Bouillon Paste. Roast at a high heat to add colour and texture

before finishing off at a lower temperature. Remove to rest for around half an hour.

2. Parboil the potatoes with Marmite and water, drain, then shake. Sprinkle with Knorr Vegetable Bouillon Powder before roasting at a high heat for 45 mins to 1 hour.

3. Make the Yorkshire pudding batter by mixing the plain flour, eggs, milk and 0.5 tsp Knorr Bouillon Paste. Bake at 220C for 20-25 mins until golden.

4. Roast or boil your root vegetables using water mixed with Knorr Vegetable Bouillon Paste to season them as they cook.

5. Prepare Knorr Gravy as per pack instructions.

Twisted and delicious

Give families an alternative feast to round off Father’s Day weekend with these twists on a classic roast lunch

Pimp your gravy

Pack everyone’s favourite sauce with extra flavour. Add chipotle paste for a little smoky heat, Coleman’s English Mustard for a traditional punch or a glug of pickle brine to up the savoury, umami kick.

Burrito it up

Why not make a large flat Yorkie and load it with the traditional meat and veg. For a nutritious twist, add refried beans or braised lentils and sour cream. Wrap it all up as a traditional giant burrito and serve with a pot of thick gravy for dipping.

Waffle away

Load a waffle with stuffing before heating it in the oven and serving topped with Dad’s favourite roasted meat and a side of veg. No need for Yorkies or roasties with this tasty hack, and the sweet-and-savoury mix works deliciously well!

Roast Dinner Waffle

Serves: 4 Skill rating: MEDIUM

Ingredients

• 100g carrots, peeled

• 100g parsnips, peeled

• 1 tbsp olive oil

• 1 tsp Knorr Vegetable Bouillon Paste

• 100g Brussels sprouts or green beans

• 100g stuffing mix

• 4 Wafflemeister Belgian Waffles

• 4 roasted chicken breasts Knorr Gravy

Method

1. Chop the carrots and parsnips into batons. Toss with olive oil and a little Knorr Vegetable Bouillon Paste. Roast at 200C for 30-40 mins until golden. Steam or roast the Brussels sprouts or green beans until tender.

2. Make the stuffing according to pack instructions. Let it cool slightly before spreading generously into the squares of the Wafflemeister Belgian Waffles.

3. Place the stuffed waffles on a tray. Warm at 180C for 8-10 mins until hot and crisp.

4. Slice the roasted meat and keep warm ready for serving.

5. Prepare Knorr Gravy as per pack instructions, adding a flavour twist if desired.

6. Place the stuffed waffle on a plate. Top with slices of roasted meat and drizzle with gravy. Serve alongside your vegetables.

Developing nicely

Fish and rhubarb soup shaped my career – Premier Foods Development Chef Louise Wagstaffe on why being wacky is vital

When did you first realise you loved cooking?

As a child, watching and learning from both my grandmas. I’ve always enjoyed being in the kitchen and it’s still my happy place when I’m creating things and testing recipes. Being there gives me energy, so even at the end of a 14-hour shift it’s a nice place to be.

I run my own business and look after the Premier team from a culinary point of view, so I really do have the best of all worlds.

What was the first dish you created that made you think you could make a career out of developing recipes?

When I was 17, I developed a fish and rhubarb soup at Birmingham College of Food. It never took off, but I found it really exciting experimenting with flavours and seasonal ingredients. Sometimes you need a few wacky ideas – you never know which ones might stick.

In my role it’s important to look at something and ask, “Does this work or not?” In that case, rhubarb probably wasn’t the best pairing, but it had potential to be tweaked into something great.

Do you need to think differently?

Definitely. At home with my two grown-up children Will and Annabel it’s about throwing things together, Ready Steady Cook-style, using what’s in the fridge. Sometimes it works really well. I love sweet and savoury together and I’m fine with pineapple on pizza and other left-field ideas, because that’s often where great concepts come from.

Are they chefs of the future?

No, but both of my children love to cook and experiment, and get real joy from it, which is lovely to see. That means we might put chilli into a dessert or add a light chilli-sweet dressing to fruit salad for a bit of difference.

I carry that mindset into my job. Like most chefs, food is everywhere around me, so even when I’m not working, I’m thinking about it – feeding the family, the next development day, writing recipes or seeing what other chefs are doing.

What does a development day look like?

It’s research, planning, looking at flavour trends, testing products and always understanding who the recipe is for. Inclusivity is key. Even if I’m developing a meat recipe, I’ll add a tip on how to make it vegan and suggest suitable alternatives.

You mentioned joy. Is that a big part of cooking?

Absolutely. The best chefs get joy from giving joy through their food. You can feel it in kitchens where chefs genuinely love what they do –they become the heart of the place.

It’s the same in schools, where cooks really do cook from the heart. When that energy exists, it’s powerful.

How does it feel to create something new?

Amazing. We’ve just launched new powdered chicken, vegetable and beef bouillons at Premier, and it’s special seeing products come to life after testing. I’m delighted with the flavour, the nutrition and how they work in a kitchen. It’s been a real team effort. Because they’re powders, you can sprinkle them into your cooking to boost flavour – not just use them as liquid stock, but as seasoning too. The beef bouillon has beautiful roast notes, no artificial colours or flavours, and a touch of cocoa for colour and richness.

How important is teamwork?

It’s essential. Once the product is signed off, I write recipes, explain usage and create content to bring it to life, but I couldn’t do that without all the groundwork from the wider team.

When did you realise food development was a career?

At 14, during two weeks of work experience in a restaurant. I made Turkish delight and didn’t realise you could make it – I thought it just

appeared in supermarkets covered in chocolate. It opened my eyes to the fact that every product you buy has been created by someone first.

Do you have any golden rules? I work on projects I enjoy and feel inspired by, so I can add real value. If something doesn’t align with my principles, I won’t get the best out of myself. That said, joining a project I’m unsure about can be rewarding if we align it with allergens and inclusive dining – then you know you’ve made a difference.

Would you recommend the job? Absolutely. Every week is different. I work on around four projects a year from start to finish. Along the way, technical teams handle compliance, food scientists manage factory processes, and cost and capacity are

things Louise says aspiring development chefs should know communicate with lots of people and understand the whole business

Packaging, production, marketing and sales, not just food

work as a team

You can’t develop products alone.

For me, it’s all about delivering flavour, then reviewing the product at the end to make sure it hasn’t been diluted and everyone is still aligned

Louise Wagstaffe, Premier Foods Development Chef

know your audience

The best ideas solve a real need. Trial products, listen to feedback, take it on board and be brave.

Are you a savvy swapper?

Safe switching is key to inclusive school dinners for children with allergies and dietary needs

“The role of the chef in foodservice has evolved. It’s no longer just about cooking well – it’s about knowledge, understanding and the ability to create dishes that meet all dietary needs without compromising.”

So says Michelin-starred chef Marco Pierre White in the foreword to Louise Wagstaffe’s recently released book, Gluten Free Catering.

Be inclusive

Louise, a Craft Guild of Chefs Culinary Hero Award-winner, insists: “My whole ethos is trying to make every dish as inclusive as it can be, so everyone can have the same experience regardless of their dietary needs.

“In school it’s about children knowing the food is safe for them, which also makes them feel included.”

She believes young chefs are rarely taught about sensitivities to gluten, or why those with coeliac disease need a gluten-free diet, and how it differs from allergens. “I don’t believe much has changed and as an industry we still have a long way to go.

“I’ve seen the frustration and confusion chefs face trying to cater to gluten-free needs, from fear of crosscontamination and the challenge of crafting a menu that’s not only safe, but also delights.”

Don’t skimp on quality

But she adds: “I’ve always had a passion for inclusive dining, so if I was producing a vegetarian or vegan dish, I’d want to make sure it was really great quality on the plate, so people didn’t feel left out or had only been given half a meal.

“It’s so important to give everyone great food, whatever their dietary needs. And it’s not about just removing something to make sure it’s suitable.”

Start good habits early

Louise has spent nearly three decades developing inclusive recipes for schools, born from a passion for setting good food habits from early years.

She says: “When we talk about dietary needs, it’s about safety first and then finding ways of including flavour smart swaps while making sure you’re always managing your costs.”

Louise’s ‘laws’

Developing your allergen-friendly menu

• Always keep it simple and exciting and design with inclusion from the start.

• Know your ingredients, check all labels and ensure you have a process for substitutions.

• Have a safe swap if part of the meal needs an alternative.

Stock cupboard allergen free staples

Bisto Gluten Free Gravy – trusted, consistent and great gravy for everyone.

• Bisto Professional Bouillon Powders in Vegetable, Chicken and Beef – this new range makes a great base and flavour-enhancer.

• McDougalls Vegan and McDougalls Vegan No Added Sugar Jelly – a simple, speedy and inclusive dessert option.

Orange Mango & Coconut Jelly with a Tropical Fruit Salad

Serves: 10 Skill rating: EASY

Ingredients

• 520ml boiling water

• 400ml coconut yogurt (check yogurt for allergens)

• 80g McDougalls No Added Sugar Orange Jelly

150g mango, diced

100g pineapple, diced

100g kiwi, sliced Juice of ½ lime

10g desiccated coconut

100ml mango juice or coulis (optional)

Method

1. Bring the water and coconut yogurt to the boil.

2. Dissolve the jelly into the liquid.

3. Divide into moulds or tumblers. Chill until fully set (1-2 hours).

4. Mix the fruit with the lime juice.

5. Serve with fruit salad, coconut and optional mango juice.

Three key things to look out for

• Cross-contamination during prep, storage and service.

• Hidden allergens – always check labelling and ensure menu descriptions cover allergens.

• Staff training, processes and service protocols to safely manage allergens and dietary needs.

Fight uncertainty with flair

Louise says: “Allergens are generally managed well in schools and cooks do an incredible job developing allergen-friendly menus. But it’s important we keep turning gluten-free challenges into opportunities, to transform uncertainty into confidence and to ensure every meal is all about inclusivity and excellence.”

Beef-Loaded Dirty Fries

Ingredients

• 1kg skin-on fries

• 500g shredded cooked beef

• 20g Bisto Professional Beef Bouillon Powder

Serves: 10 Skill rating: EASY did you know?

This delicious dessert is glutenfree and vegan

• 100g pickled red onions

• 50g crispy onions (check for allergens if you are not making your own)

100g sliced gherkins (check they are free from mustard)

Dressing

10g Bisto Professional Beef Bouillon Powder

• 100ml vegan mayonnaise (check allergens)

• 10g cumin seeds

Method

1. Prepare the dressing by adding 100ml boiling water to the beef bouillon. Then whisk into the vegan mayonnaise and season with the cumin seeds.

2. Cook fries until golden.

3. Heat the shredded beef and mix with 20g Bisto Professional Beef Bouillon Powder and 200ml water until coated and saucy and piping hot.

4. Top the fries with the beef, and the pickled and crispy onions.

5. Finish with gherkins and drizzle with the cumin dressing.

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Fire in My Soul

Serves: 1 Skill rating: MEDIUM

Ingredients

25ml Jack Daniel’s Tennessee Fire

10ml Campari

20ml FUNKIN Pure Pour Lemon

20ml FUNKIN Passion Fruit Purée

10ml FUNKIN Vanilla Syrup

Method

Shake the ingredients together and double strain them into a martini glass. Garnish with flash paper and set alight (if safe) before serving.

FUNKIN Nitro Strawberry Daiquiri

A blend of real fruit, premium spirits and Nitrogen-infusion tech creates a speedy, velvety smooth and tasty serve.

Seabrook is offering even better value with a 31.8g range of Beefy, Cheese & Onion, Sea Salt & Vinegar, Prawn Cocktail and Sea Salted in 32-bag cases to pair pubs and profits.

What’s on your bar?

Daisy stringer General Manager at The Strait and Narrow, Lincoln

“We’re a continental beer and cocktail bar. Our aim is to put the right drink in your hand and have fun while we’re doing it”

Best selling beers?

Berliner Pilsner, Mahou and Stella with Delirium Tremens, Cherry Chouffe and London Black not far behind.

Wine and cocktail hits?

Somewhere Else Malbec and Pornstar Martini. We have a Local Collaboration Section where we team up with independent businesses for ingredients and inspiration.

Most versatile soft drink? Alcohol-free versions of our top 20 cocktails that taste just as good as their boozy counterparts, with presentation to match.

Best spirits?

Planetary Rum, Elsham Wold Distillery’s Rhubarb Vodka and Edwards Elderflower Liqueur. Our friends at Sacred Spirits also make incredible gins and vodkas.

Your desert island drink?

A nice light fruity Berliner Weisse sour beer or Lervig Orange Velvet!

A ray of sunshine

The family firm behind the store cupboard staples

Only a brave visionary would start a business importing ‘sunshine food’ from France within months of the end of World War II.

But with rationing still in place and food scarce, Raoul Amar saw an opportunity to widen the UK’s supply line with produce from a base in Marseille to a depot in London.

The successful move, which came as rivals struggled well into the 1950s, established his fledgling business as a key player in feeding the nation.

And when he imported the first tinned and jarred olives in 1955 it was a taste of a brighter future for British families.

Raoul Amar

Now in the capable hands of Raoul’s grandsons Rob and James, fine food from across all six continents make up some of the firm’s 1,200 lines from 70 suppliers, from antipasti and garlic purée to the highest quality tinned tomato.

RH Amar was also the pioneer for importing canned mushrooms and Caesar dressing into the UK, and is always looking to innovate by adding the next big ingredient to its mouthwatering portfolio.

“It’s hard to imagine a home in the UK that doesn’t have at least one of the store cupboard staples we supply,” says Managing Director Rob Amar. “We’re also proud to still have the same family values of attention to detail and caring for our brand partners and customers that we had at the start.”

The business, which celebrated its 80th anniversary last year, now includes Del Monte, Schwartz, Kikkoman, French’s, Weetabix and Mutti among a high-profile list of brands spanning every area of foodservice.

The business, based in High Wycombe, Buckinghamshire, has over 100 colleagues looking after sales, logistics, warehousing and brand management for its raft of globally recognised and independent partners.

Its own Cooks&Co brand has grown a reputation that Raoul would have been proud of, with antipasti, mushrooms, peppers and chillies, polenta and paella ensuring that his ‘sunshine food’ legacy lives on.

National Account Manager Andy Rudol says the company’s culture and commitment to quality mean there’s a huge sense of pride among the workforce at being present in so many of the UK’s commercial and domestic kitchens.

We’re a modern company with family values and it’s an approach that’s welcomed by brand owners both here and abroad

Rob Amar, Managing Director

Left to right: James Amar, Henry Amar, Rob Amar

He says: “We were voted Best Companies UK Food and Drink company to work for in 2022 for our investment in people and wellbeing. They are great accolades that mean a lot and are complemented by the sheer quality of our suppliers’ products.

“The reality is that almost every kitchen has our products and every table has our sauces. We play a starring role in foodservice and because we’re family-owned, we’re agile when it comes to making decisions.”

The philanthropic and fearless approach of the founder is clearly in the genes. The firm’s colleagues are recognised, valued and supported as part of its Doing Business Better strategy, which also includes a 10% donation of its annual profits to charity.

£3m

donated to 80 charities since 2013

More than £3m has been donated to 80 charities since 2013, while continued growth has seen the business recently move to a new purpose-built office and warehouse facility.

Rob says: “It means we can expand operations and build on the success we’ve achieved through strong relationships with our brand partners and customers.

“We work with some of the UK’s most loved food brands, as well as smaller specialist producers all share our passion for great food, quality, and innovation. Nurturing long-term relationships with our partners is at the heart of what we do.”

What revenue streams are you missing?

Other than your food and drink offering,

there are lots

of alternative revenue streams to take advantage of

Running a profitable venue has never been harder. With rising costs and customers visiting less frequently, businesses that rely on food and drink sales can only grow so much. Diversifying into new areas can help pubs, restaurants and cafes increase their revenue and make it more predictable year-round.

Make coworking packages

If you’re struggling to attract customers to eat and drink with you during off-peak hours, set up coworking packages. By opening up your space to employees who want to escape their home office, you can fill up your venue during quieter mid-week periods.

Create a day pass which gives workers access to your space with a free hot drink or a discounted rate on food. You could even wrap up a breakfast or lunch deal into the cost, particularly if you’ve got a group from the same company working from your pub on the same day. The average cost of a pub day pass is £13, while a coworking space would cost £22, so pitch your packages within this range.

To give visiting workers the best experience possible, make sure your WiFi is top notch and put the password clearly on your menu or on table cards. Set aside separate quiet spaces where people can take calls or hold meetings. Stock up on quality teas, coffees and soft drinks, so they can stay refreshed all day.

Host community groups

Make your venue the hub of your community by allowing it to use your space outside of hours. Reach out to existing local groups to see if they need somewhere to host their regular meetings. Offer them discounts on food and drink during these sessions or run a loyalty scheme if they book for multiple dates in a row.

Advertise your events spaces for parties and gatherings to the locals, or even offer money off for people living within nearby postcodes. Post about it on your social channels and print cards and posters to share these perks.

To get more locals hearing about your venue, partner up with other local businesses to host raffles or fundraising events for causes close to your community’s heart. This might open up opportunities for further promotion and shows you actively care about local people and needs.

Let guests stay

Pubs and restaurants with rooms are growing in popularity as people look for short breaks or staycations. If you have the space and cash available, convert extra rooms or outhouses into rooms and let visitors book them for overnight stays. Make sure they’re warm, comfortable and clean, plus offer perks like free hot drinks, snacks or discounts when they eat and drink with you.

If you don’t have room in your own venue, partner up with other businesses that can offer places to stay. That way you can both promote each other or offer visitors an all-inclusive deal for their break.

Sell your brand

Think about your venue as a brand that can operate outside of it, and you could soon be leveraging its value. By creating a brand personality that’s built around your values and what matters to your team, you’ll make a deeper connection with potential visitors. By establishing a reputation for the brand, you create scope to expand your operations outside of your venue.

For example, you could sell your brand as a pop-up food and drink supplier at events in different venues. You could create your own merchandise to sell from your venue and online. Further down the line, it might also be possible to set up a consultancy for similar venues under this umbrella.

Create experiences

Customers might be visiting you less frequently but when they do, they want to make the most of it. Give them an excuse to have a good time by holding regular special events and experiences.

Monthly quizzes, bingo nights, karaoke and comedy or live music nights are firm favourites and will make your venue the go-to destination on nights across the weekend. To attract groups of guests earlier in the day, host themed brunches or lunches and screen live sports.

Don’t be afraid to try out quirky or unusual events to attract new types of guests. This could include:

Cooking classes with your own or a guest chef

Speed dating or singles nights

Cocktail classes or wine and beer tastings with your bartenders

Board and card game sessions or video gaming tournaments

Craft workshops such as ‘sip and paint’ or knitting evenings

Sports-related activities such as a run, walking or yoga club

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

Scottish Langoustine, Apple and Ginger Salad

“I had been wanting to combine langoustine with apple and ginger for some time and finally had the opportunity! The dish has been very well received”

James Mcmahon

@jimmer_mcmahon Sous Chef, Glenmorangie House, Tain

How to enter

Blade of Beef, Cottage Pie Croquette, Confit Carrot, Horseradish Emulsion, Crispy Shallots, Fermented Cabbage, Beef Sauce

“A tasty, boldly flavoured comfort dish showcasing a cut of meat not everyone would choose. Customers said the flavours worked well and wanted it to stay on the menu”

Barry Liversidge

@ba224ch3f79 Head Chef, The Pyewipe, Lincoln