Issuu

& Kitchen Bar

“HOW I’M BRINGING A VENUE BACK TO LIFE”

ADD SUN TO YOUR SUMMER MENU

FOOD, FIZZ… FOOTIE,

Kick oﬀ your Women’s Euros celebrations with our family-friendly match winners

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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, Shelley Odell, Sam Armistead Editor–Becky Aitken Artworkers–Sophia Sewell, 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.

With the weather warming up, now is the perfect time to start planning your summer season. How can you make your summer menus more appealing? What big events will you get involved in this year? How can you offer a strong drinks offering but also keep costs down if the weekend is a wash-out? Read on to find out…

From cocktails on draught and refreshing wines, to big salads and lighter roasts, our summer feature on page 32 will give you new ideas to catch customers’ attention.

The Women’s Euros is the big one this summer. Can the Lionesses do it again? If England or Wales have a good run, you can guarantee more customers through your door to watch the big games. Read our article on page 16 to get ideas for attracting fans young and old.

With tight margins in the industry, wastage is to be avoided at all costs. That’s why we’re excited to share the lowdown on the new 4.5 gallon cask pins from Greene King. They give customers more choice in cask ales, less wastage for you and increased proﬁtability – sounds like a no-brainer! Go to page 22 to read more.

Happy trading!

Lee Wharton Trading Controller

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

“I’m excited to be supporting the launch of our brand new session IPA, Alpacalypse, as well as rolling out large-scale campaigns across the rest of our brilliant brands. I’ll also be assisting our partner wholesalers with all things digital to ensure the best summer for all involved!”

Amy Sloman, Customer Activation Executive, Molson Coors

“I used to work with seasonal produce, so I can’t wait to pair the best of British with our products –strawberries and vanilla cream, and hollandaise with asparagus”

Dunk Parsonage, Business Development Chef at Flora Food Group

In good company

What are you looking forward to this summer?

“We’d like to expand our tapas nights. Plates and music from Greece, Turkey and Thailand would be cool”

Jamie Christian, Director at The Library, Sheﬃeld

“We’re a little short on outside space so we’re looking to run food and cocktail pairing evenings with the emphasis on summer ingredients that reﬂect the weather… with a bit of luck”

Kieran Wilson, General Manager at the Craven Heifer, Yorkshire

10 What’s new… the latest products you need to know about

12 3 recipes, 3 ways… new seasonal ideas with drinks pairings

25 Scrap hacks… don’t throw away stale bread – try these tips

40 4 ways with mayonnaise. Brownies and ramen, anyone?

08 Calendar and trends… key dates for summer and hot trends for 2025

16 Women’s Euros… how to make the most of this family-friendly occasion

20 Bar Watch… a less wasteful keg solution plus bartender top picks

26 Spotlight on… we visit The Library, the café with a twist in Sheffield

32 5 tips to get set for summer… salads, lighter roasts, special drinks and more

36 Development chef… Flora Food Group’s chef shares all about his role

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

“I’ve never entered Feed Your Eyes competition before so it was amazing to win! I ﬁrst received Bar & Kitchen through my wholesale delivery; it’s a great little read with lots of useful recipes and info about trends. Feed Your Eyes is brilliant as it’s a chance for chefs from all diﬀerent backgrounds to show their dishes. We can all learn from each other”

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

Mike Bury, Head Chef, The Crown & Anchor, Tickton

time to party!

The sun’s out (hopefully!) so make it a ﬂavour-ﬁlled summer of sport with these key dates CALENDAR

14 junE

World Gin Day

A tasting passport encouraging customers to ‘travel’ the world of gin with quirky facts about each drink could be a tonic for your business. It’s also a great way to drive sales and grow guests’ knowledge and favourites. Offer a gin-related prize once they’ve collected all the stamps or run a cocktail creation contest as part of a ‘gin lab’ experience. Make the winner a special guest for the rest of the week.

JUNE-juLY

15 junE

Father’s Day

By sheer chance (or maybe not) it’s also National Beer Day, so there’s no excuse not to push your pint promotions. Make sure you can cover larger parties, shout about gift vouchers for family that can’t make it and max out on those special oﬀers Dad will love. Find out more in our article online.

Start Here

30 JUNE- 13 JULY

Ace your service and banish the spring chill with bunting, cocktails, fish and chips, and strawberries as part of a fortnight-long themed menu. Make sure it’s an all-day offering, though – matches run from 11am till late. Get creative with an outdoor Djokovic Den where customers can enjoy a Murray Mojito, Match Point Mocha or tennis ball profiteroles.

02-27 JULY

Women’s Euros

Can the Lionesses retain their Euros crown or will the Welsh dragon roar? Make your venue the place for footie fans to ﬁnd out with fun for the family. Discover the competing nations’ best half-time snacks and drinks to get your bar ready for kick oﬀ on page 16.

TRENDS WATCH

We’ve scoured the latest reports and data to pick out the key trends in food and drink you need to know right now. Would customers love to see these trends in your venue?

SOARING STOUTS

07-13 JULY

Alcohol Awareness Week

Around 140 million pints of no and low-alcohol beers were drunk in the UK in 2024 as sales continue to soar. Customers are alternating no and low-alcohol beers and spirits with their usual drink for health reasons, so don’t miss out. Tasting sessions and ‘try before you buy’ and ‘can you tell the difference?’ games can be brilliant for increasing awareness. Source: beerandpub.com

Were you one of the many pubs running low on the famous black stuff last year? Demand for stout is booming. Compared to the same period in 2023, the last 12 weeks of 2024 saw a 21.3% rise in stout volumes sold in On Trade. Stout is especially popular with the younger generation at the moment, in particular young women, so make sure your lines are visible on the bar.

Source: CGA OPM Data to P13 2024 (28/12/2024)

FAST FOOD BUT HEALTHY

Fast food isn’t all about burgers and fried chicken. Consumers are increasingly looking for quick-serve dishes that nourish their body. Lumina Intelligence Menu and Food Trends Report December 2024 revealed that customers want customisable options such as salad bars. To jump on this trend, you could offer a simple salad with the option to add a protein source such as chicken, feta or lentils, along with mixed seeds, pickles and a variety of delicious dressings.

TREAT YOURSELF

Another prediction from Lumina Intelligence is the rise of treats – while we want to be healthy, we also need balance with a side of sweet bakery snacks. Peer into any fancy bakery these days and you’ll be overwhelmed by curd and crème patisserie-filled cruﬃns and doughnuts, and stuffed cookies. These sugary bakes are loved by the Instagram generation who will do the promotion for you. Check out your local wholesaler or look for a nearby supplier to buy in some of these delicacies.

Sip back and relax

The alpaca. A quirky creature with a flame-proof fleece that makes them cool, calm and collected – no matter what the chaos around them. This woolly-wonder and the rich textile industry of Saltaire is what inspired Alpacalypse, a new hazy pale ale from Salt Beer Factory. Exclusive to On Trade, your craft beer lovers and customers just starting to experiment with IPA will enjoy the crisp citrus aroma, tropical notes and gentle bitterness. It’s a laid-back and balanced easy-sipper that’s perfect for any summer session.

Cooler than cool

What happens when you freeze whole fruit at a mind-blowing -196°C?

You get a fresh and exciting Japanese pre-mixed drink that’s just popped up in the UK – Suntory’s Minus 196. Clever freeze-crush-infusion tech locks in the full flavour of lemon and grapefruit before blending it with shochu, vodka and soda for an authentic, zesty taste. Whether your customers are citrus fans or craving something new, this one’s a must-stock in the 330ml cans.

INDUSTRY

What’s new?

Check out the latest product launches and news stories in Out of Home

Snack happy

More than 80% of consumers value quality ingredients when dining out. And there’s nothing more tempting than an overflowing bowl of olives as a bar snack or aperitif. Enter the new Cooks&Co range of olives and capers, created especially for Foodservice with a choice of plump and juicy green, black or mixed olives as well as punchy capers in catering-friendly packaging. These salty pops of flavour go even further than snacking. They’re a chef’s secret weapon. Keep them on hand to pep up dishes from salads to pizzas to pasta. Choose from new formats – 1kg tubs to chunky 4.1kg tins.

Excepcional Taste, Zero Alcohol

Madrí flying out of your fridges when the weather warms up? It’s time to give your customers the taste that transports them to Spain. Madrí Excepcional’s latest innovation, Madrí Excepcional 0.0%, uses cutting-edge processes to remove the alcohol, creating a liquid with all the crisp, clean and refreshing flavours people expect from this popular beer. Your mindful drinkers and designated drivers will love seeing a new alcohol-free option on your shelves. Grab it now with their easy-serve 24x330ml glass bottles. Brewed in the UK. bedrinkaware.co.uk

Breathe new life into your soft drinks

This summer J2O is bringing all the dragon and all the berry with a new and exciting limited edition... J2O Dragonberry! This soft drink will be sure to draw excitement with its eye-catching pack, vibrant liquid and irresistible on-trend flavour. The unique blend combines the exotic taste of dragon fruit with the sweet and tangy notes of ripe berries, creating a refreshing drink that is sure to delight your customers’ taste buds. Position alongside your other J2O favourites and remember to mention it to customers. Better still, try an opening promotion to capture their attention?

Need support?

Try this new hub

For many in hospitality, the challenging market conditions right now are causing concern. Which is why five of the leading industry groups – UKHospitality, the Institute of Hospitality, Hospitality Action, the Savoy Educational Trust and Springboard – have linked up to launch the Careerscope Hospitality Support Hub. UKHospitality explains that it is a free-to-view website which offers resources for people to top up their employability skills, search for jobs, safeguard their mental wellbeing and receive financial advice.

Indulgent ice cream for everyone

Does it seem like you need a page-long dessert menu to cater for every dietary requirement? You want every customer to feel welcomed but time and margins are tight, which is why Flora has created a fantastic new product. The Flora Professional Ice Cream Mix is 100% delicious and 100% free from allergens. What’s more, it’s easy to prepare – a straightforward 1:1 swap that you can use in your existing ice cream machines. Customers will love it as it’s better for the planet with a lower climate footprint than dairy ice cream. Plus it’s great for your sustainability goals. The mix is also halal, kosher and palm oil free.

Have you seen the latest allergen advice?

The Food Standards Agency (FSA) has released new allergens guidance on non-prepacked food for businesses in England, Wales and Northern Ireland. Non-prepacked options include meals in cafés and restaurants, loose meat and cheese at a deli counter, drinks made to order in a coffee shop and more. The advice gives best practice advice on how you can communicate mandatory allergen information to customers – with written examples and advice on conversations between customers and waiting staff or staff handling takeaway orders.

3recipes 3 ways

Add some seasonal stars to your dishes with broad beans, peppers and sweet berries

Asparagus, Broad Bean & Marjoram Soup

Serves: 10 Skill rating: EASY

Ingredients

• 500g broad beans

• 5g marjoram plus extra leaves for garnish

• 250g Knorr Professional Classic Asparagus Soup

• 50ml olive oil

pair with Casillero del Diablo Pinot Grigio, which is full of pear, citrus and tangerine

ﬂ avours

Method

1. Shell the broad beans and reserve a few for garnish.

2. Pour 2.5l water into a pan, add the marjoram and bring to the boil.

3. Whisk in the Knorr Professional Classic Asparagus Soup then reduce the heat and simmer for 2 mins.

4. Add the broad beans and simmer for 5 mins. Remove from the heat and blend.

5. For service, reheat the soup and garnish with a drizzle of olive oil, the reserved broad beans and marjoram leaves.

For added asparagus flavour, griddle some in-season stalks until lightly charred and serve on top as a garnish

When asparagus is in season (late April to mid-June), leave out the soup mix and make from scratch with fresh veg

SCAN HERE

pair with Diablo Crystal Sauvignon Blanc for fresh and delicate touches of white peach

MAIN

Sweet & Sour Pork Meatballs

Serves: 10 Skill rating: MEDIUM

Ingredients

• 1.2kg pork mince

• 200g breadcrumbs

• 4 eggs

• 100g spring onions, chopped

• 10g salt

• 50g fresh coriander, chopped

• 100ml oil

• 3 onions, sliced

• 3 red peppers, sliced

• 3 yellow peppers, sliced

for 20 mins, then shape into 30g even-sized balls.

3. Heat oil in a large frying pan, add the meatballs, cook until golden, then place into an ovenproof dish.

4. Add the onions and peppers to the frying pan, and cook for 5 mins, then add to the meatballs.

• 1kg Sharwood’s Sweet & Sour Sauce

• Rice, to serve

Method

5. Pour the Sharwood’s Sweet & Sour Sauce over the meatballs, bake at 180C for 25-30 mins.

To speed up prep time, use chopped frozen peppers. They’re great when peppers aren’t in season

1. In a large mixing bowl, combine the pork mince, breadcrumbs, eggs, half the spring onions, salt and coriander.

2. Cover the mix and refrigerate

6. While the meatballs are cooking, cook the rice as per the cooking instructions.

7. Serve the meatballs in the Sharwood’s Sweet & Sour Sauce with the remaining spring onions sprinkled on the top, and with a portion of rice.

Serve with prawn crackers for a complete Chinese feast. Any leftover meatballs and sauce are amazing in a lunchtime special baguette

Raspberry Tarts

Serves: 10 Skill rating: MEDIUM

Ingredients

• 300ml whole milk

• 300ml double cream

• 80g Carte D’Or Crème Brûlée/ Crème Caramel Mix

• 10 small pastry cases

• 120g raspberries

• 10g icing sugar

Method

1. Place the milk and cream into a pan and bring to a simmer.

2. Remove from the heat and whisk in the Carte D’Or Crème Brûlée/Crème Caramel Mix.

3. When cooled slightly, fill the

individual pastry cases and allow to set.

4. Place the raspberries neatly on top of the set tarts.

5. Lightly dust with icing sugar.

pair with Casillero del Diablo

BeLight Rosé – a light and fresh wine with blackberry and plum notes

Stir lime zest into the creamy mixture and sprinkle a little on top of the finished tart for added zing

Make your own shortcrust pastry cases and add ground hazelnuts to the mix for a tasty nutty note

ROAR!

The Women’s Euros typically attracts more families than the men’s game. So, with that in mind, shoot for success with a hat-trick of potato sharers, kid-friendly ﬁnger food and crowd-pleasing dips. To maximise customer spend, put on a special ice cream menu for the tournament and match the competing countries to drinks.

Get recipes for mustard sausage rolls, vegan tacos and tuna ciabatta pizza

Bend it like Beckham

Channel perhaps the most iconic women’s football film and bend the rules by creating snacks with a twist. Add bold flavours to your staple sausage roll like an English mustard glaze, spread chutney onto the pastry or mix harissa into your pork. Make nachos and tacos for the whole family with vegan alternatives using clever plant meats and dairy. For the little ones, try ciabatta pizza bites such as tuna and sweetcorn. Max taste and more choice will help you stand out when the fans pick their prime spot to watch the games.

SCAN HERE FOR RECIPE

Pass the potatoes

Everyone loves a starchy snack when watching the game. And there’s nothing more versatile than the humble potato. It’s low-cost and comforting, and bulks out meals. Start with a batch of crispy tater tots. Then turn them into a plate customers can’t resist by adding toppings like sliced hot dogs, streaky bacon and spring onions. Did you know you could shortcut to savoury churros using instant mash? Serve with one of the dips below and you’re onto a winner. To bump up the nutrition, try sweet potato wedges piled high with protein-rich beans, avocados with their healthy fats and veg garnishes.

Premade or make-your-own. Either way, dips take dishes from simple to sublime. Save time by drizzling Frank’s Red Hot Spicy Mayo over sides that need spice. Cater for plant-based with a ‘creamy’ chive dip and serve with a healthy kids’ crudités platter of veg sticks (or Doritos for dunking). Don’t want to whip up your own concoction? Zhuzh up basic hummus with crispy onions, paprika and chunky chickpeas.

Get recipes for spicy hummus, creamy chive and cheeseburger dips

Celebrating the Euros isn’t just for On Trade. In school dinner halls, get in the spirit with football bunting and the Euros’ country ﬂags. You could tailor your menus for the England and Welsh matchdays with national specialities – bangers and mash or Welsh rarebit, anyone? In care homes, make sure you put the big games on in communal areas and encourage residents to try some themed dishes from the competing countries – paella, mini Dutch pancakes (poﬀertjes) and French onion soup would all be delicious.

Get recipes for loaded sweet potato wedges, tater tots and savoury churros fixtures

SCAN HERE FOR RECIPE

Eyes on ice cream

More and more dessert-themed cafés are popping up, serving a variety of ice cream flavours, waﬄes and milkshakes. These opportunities are not just for special venues, though – a big event such as the Women’s Euros is perfect for showcasing what you can do to compete in this space. Behind cheesecake, ice cream is the second favourite dessert in the UK when eating out. And the appetite is there to upgrade from a simple scoop – 30% of people would pay more for something they can’t create at home and 29% are happy to fork out extra for something that looks amazing.

mixing it up

When creating your menu, you need a mix of classics and unusual. According to Nestlé Professional’s research, the top flavours in the UK are vanilla, strawberry, chocolate, mint choc chip and salted caramel, so these are definite must-haves. Chocolate bar-flavoured ice cream is also popular. And don’t forget to have a vegan option – Flora Professional’s Ice Cream Mix is amazing.

Make it your own

For the Euros, appeal to the family audience with a choose-your-own ice cream menu. Customers can select a couple of flavours, then make it their own with a selection of toppings. Research shows that 89% of people like to embellish their ice cream with sauces, sprinkles, nuts and similar. We love KitKat Sauce,® Macphie o.t.t® Belgian Chocolate Dessert Topping, and the Smarties® and KitKat Mix Ins.® Nestlé Professional’s Desserts Category Lead Danielle Griffiths says: “Toppings provide a great opportunity to delight consumers and charge a premium. It allows for personalisation without adding too much complexity in the kitchen.”

Sources: Nestlé Professional Branded Dessert Ingredients research, Ice Cream report, 1,007 consumers, February 2024; Human8 | Bespoke project for Nestlé Professional UK | n= 400 UK QSR dessert consumers | 25-31 July 2023

Go here for caramel and Irish cream liqueur ice cream recipe

SCAN HERE FOR RECIPE

3 to try...

Summer sip-sations to tickle your tastebuds in the sunshine

Alpacalypse Session IPA

A modern hazy pale ale with a citrus aroma, tropical ﬂavour and gentle bitterness. Inspired by quirky alpacas, it’s cool, crisp and refreshing.

Prior Life

A 3.4% easy drinker with tropical notes of lychee and mango over a ﬂoral back note. Look out for the grapefruit aroma.

New England Juicy Lucy IPA

A feisty USA-inspired hoppy ale that cuts through anything spicy with a tropical, citrus taste explosion.

Jack Link’s Beef Jerky

Addictive 100% beef in original, teriyaki, sweet and hot lean beef jerky – plus a Biltong option – are low in calories and fat. A perfect high-protein, healthy snack.

Twisted Passion Margarita

Serves: 1 Skill rating: EASY

Ingredients

• 50ml tequila

• 25ml lime juice

• Half bottle of Orange & Passion fruit J2O

• 50ml R White’s Lemonade

• Lime wheel and half a passion fruit, to garnish (optional)

Method

Add all the ingredients, apart from the garnish, to a shaker full of ice. Shake. Strain into a margarita glass or large coupe. Garnish and serve.

What’s on your bar?

Kieran Wilson General Manager

of The Craven Heifer near Ilkley in West Yorkshire

“We’re a traditional, character pub with seven bedrooms and a modern ‘bistro’ bar and restaurant with imaginative dishes with a Yorkshire inﬂuence. A TripAdvisor Travellers’ Choice winner three years running.”

What drink would you take to a desert island? Can I take two? Our refreshing Saltaire Blonde beer and The Hetton Pale Ale from the Dark Horse Brewery up the road. We use it to braise the meat in our Craven Heifer steak pie and in the batter for the ﬁsh and chips.

Most versatile soft drink? Frobishers Fusion juices –they’re fantastic over ice or in cocktails. They only have natural sugars and are packed with fruit, so we can also sell the health beneﬁts.

And your signature drink? Sophie, our cocktail queen, does a stunning pistachio martini featuring Dolce Cliento pistachio cream liqueur, Baileys, Black Cow vodka and blue curacao.

Top upselling tips?

Make sure your team have the answers before guests ask the question. Train them in food and drink pairing too.

SCAN HERE FOR RECIPE

Brunch boost

Turn stale bread or brioche into an on-trend breakfast. Dip in egg for French toast and top with fresh fruit and syrup. Or try a savoury bake by adding eggs, cream, cheese and ham.

Long-life breadcrumbs

Grind leftover slices into ﬁne crumbs with a food processor. Season, bag up and freeze for an instant fried food coating, binder for meatballs and crunchy texture to top pasta dishes.

Bread

Turn leftover breads into tasty toppings, sides and more

Savoury stuﬃng

Quick croutons

Transform surplus bread into a roast side or bulk up a hearty stew. Fry onions, garlic and herbs until soft. Blitz your bread, mix with eggs and seasoning, shape into balls and bake.

Cube leftover loaves then toss with olive oil, garlic and mixed herbs. Bake until golden to create crispy croutons that you can keep on hand for sprinkling over simple soups or salads.

ttercliﬀe’s Free Library was once a cherished meeting place in the heart of the nation’s steelmaking industry. Mums and children met there to read and gossip while the men put Sheﬃeld on the map… until the industry declined and the dozens of pubs became a few. Now the area is being regenerated and The Library is once more a place for people to meet – only these days it’s for jazz nights and Yorkshire tapas! WHERE?

Yorkshire tapas!

A ‘local lad’ breathing new life into a once bustling Steel City meeting place shares his tips for bringing the visitor bustle back

AJamie Christian is using his 30 years of catering experience to restore the building to its place at the heart of the community. He wants customers to see The Library café and restaurant as a venue – because his open-plan bar isn’t open to weekend walk-ins. The model is working well for Director Jamie as the location and innovative pricing is attracting musicians, artists and even mediums from around the world. Here are his tips for success.

Celebrate your location

“This has been a library since 1894 – it’s the oldest in Sheffield – so lots of people who came here still have wonderful memories of the place. We knew we had to celebrate that.

“The walls, bar stools and fascia all have nods to books. The Landlord, David Slater, even found an original borrower’s card, so we stencilled the design onto the opaque

glass that separates the kitchen from the various areas of the space.

“Any walls not covered with novels feature framed newspaper pages of Sheffield’s sporting, music and social history, old cellos and guitars, signed sepia pictures of the city’s celebrities. So, it’s still a place to meet and learn.

“A 96-year-old woman flew in from Spain where she lives now to meet two old friends. They were sharing stories about the times they brought their children here. They must have told their friends because a week later we hosted a 105th birthday party.”

Be confident

“This is a versatile, open-plan building with a few raised platform areas so we can be flexible for weekend events, whether we’ve got an Irish folk band playing, a book signing or a VIP dinner event.

“We’re open Monday to Friday 8am until 3pm and there’s a steady stream of customers every day. They come for our chef Steve Roebuck’s (pictured overleaf) exceptional breakfast and brunch menu and to enjoy sitting in a bit of community history.

“At first, we tried to stay open for customers at the weekend but it got awkward if we’d agreed to hold an event and people wanted to come in, so in the end we bit the bullet and went for this model.

“It works well because the increased footfall and word of mouth you get from a successful event brings in new customers during the week too.”

Get the pricing right

“I’ll always chat with the people wanting to hire the venue to find out what they’re like, what they need and to get an idea of numbers. Then we decide on pricing.

“If it’s a gig or we think the event will be popular, we’ll let them have the venue for free. We like it when they offer to sell the tickets because we’re not taking the risk.

“We recently had a Q&A fundraiser with former world snooker champion Jimmy White and knew we’d get a good crowd that wanted food and drink. Understanding your customers and what they’re like is vital.

“A salsa group approached us, and they were lovely but spent the first two hours teaching the routines so we took very little. A situation like that means you

need to charge to cover your costs.

“You have to be careful not to discourage groups, especially ones in your community, because if people visit and love the place, they’re likely to come back in the week or hire the venue.”

Simple menu… but exceptional

“No one leaves The Library without a goodbye and a smile from me or the team because that – and the highestquality locally sourced food – make the whole experience special for our guests.

“Attention to service applies if you come in for breakfast, a catered corporate meeting or a private hire event. And our customers love the fact that we use small Sheffield suppliers for coffee and meal ingredients.

“We keep the weekday menu to around a dozen cold bowls, hot bowls and breakfasts plus some specials and desserts. That way, we can guarantee exceptional quality every time.”

Tapas and great tunes

“We recently ran a Weekend in Paris event with solo musicians, a 14-piece orchestra and jazz band. It made us think on our feet because we had 80 people coming and only 40 seats and sofa space.

“I’d just been to the markets in Barcelona where I’d seen biodegradable trays of cones holding tapas and thought we could adapt that for a six-course menu without a bus queue buffet and no pot washing costs.

“We did a deep-fried Camembert, croque monsieur, beef bourguignon with mash and a chocolate mousse. Customers loved it so we’re doing the same with food and music from Ireland, Vancouver, Lancashire and Yorkshire. And it’s a model we can easily adapt.

“Footfall is our bread and butter and as this area regenerates and families and businesses move back in, we hope The Library will become a hub like it was before”

“We didn’t need to hire extra staff for the night and people could stand up and eat great-quality food with someone bringing the buffet to them.”

The art of attraction

“I allow different local artists to showcase their work here free every month. It’s nice to support them and if they promote their exhibition, we get people coming to see it and have a coffee or food while they’re here.

“Like us, they use social media to promote their work and where it can be seen, so effectively you’re increasing your customer base and driving word of mouth with each new artist.”

Return of the walk-ins

“If people come back or book an event because we’ve looked after them, that’s great and it’s why we’re so strong on point of sale offers.

“We have a lot of builders and teachers who drop in before work for a coffee – we do a competitive offer on reusable mugs and a loyalty card – so three pastries from a local bakery for £1.50 is a big hit. If they like them and we become a habit, they’re more likely to want to book us for a weekend event.”

LIBRARY BOOKMARKS

SPECIALITY DRINK

The Library Bloody Mary is vodka, a shot of dry fino sherry, local Henderson’s Relish with celery salt, black pepper and garnished with celery.

BEST UPSELLING TIP

We train our staff in their induction to learn about the drinks offering as well as any new food menus.

HOW IMPORTANT IS LOCAL?

Vital. We source local beers, spirits and soft drinks including Franklins, owned by a company in Chesterfield. We have a strong relationship with our rep and our supplier is just down the road.

How B&K online supports your business

We don’t just oﬀer advice, expertise and inspiration, we’ve got lots of tools to help with your everyday tasks too

Share Your Dishes

Follow us on Instagram or X @barkitchenmag and share your best seasonal dish with #FeedYourEyes to inspire other chefs and have the chance of winning a £50 Amazon voucher to treat yourself. 700+ recipes

From understanding upcoming trends to staying on top of your taxes, our features will support you to run your venue at a profit. Looking for inspiration for your next dish? Use our filters to find food recipes by dish or type, cuisine or diet.

TIPS TO GET SET FOR

summer 5

A scorcher is never certain in the UK but it pays to lighten up your food and drink menu

SWITCH UP SALADS

Caesar and Greek are always winners. But a special salad will really grab customers’ attention. Get inspiration from Jennifer Aniston’s take on quinoa, chickpeas and feta that went viral overnight. Bulk out greens into something substantial by adding burrata, halloumi, chicken skewers or salmon. Try carbed-up cold noodles mixed with Asian flavours to take it to another level. Remember, it’s all in the dressing. A top-notch olive oil, soy and sesame, a punch of mustard plus acidity from citrus or vinegar are your flavour powerhouses.

Get recipe for soba noodle salad

1

SCAN HERE FOR RECIPE

2

CHILLED OUT

Soup is a lunchtime and starter saviour. Quick to prep ahead, a great vessel for leftover veg and a fast serve during busy periods. It still deserves a place on summer menus. Bring back holiday memories with chilled soup. Go traditional with vivid red gazpacho or salmorejo topped with crispy serrano and chopped egg. Experiment with green veg and herbs or try the Scandi beetroot and dill combo. Make it a hearty meal with a bold toastie like a kimchi-cheese or chipotle quesadilla.

Get recipe for salmorejo soup

REFRESH YOUR ROASTS

As the weather warms, our beloved roasts get left behind. So why not give family and friends a meal to linger over – reinvented with a lighter take? Think citrus-spiked porchetta or herby half chicken plus a trio of buttery new potatoes, spiced grains and a fresh green bean salad. It brings a barbecue feel while sides can be prepped early or served cold to save time. Plus leftovers make perfect mid-week specials like rich ragu or speedy stir-fry.

SCAN HERE FOR RECIPE

TANTALISING TAKEAWAYS

If the summer sun plays ball, customers will want to spend long lunches and evenings in gardens and parks with friends and family. Easy food to go options will tempt them to prolong the fun. At weekends, offer a lunchtime picnic box with slices of quiche, sausage rolls, and a selection of fruit and cakes. For evenings, entice customers in with competitive summer deals – throw in coleslaw for every two burgers and chips ordered or a mozzarella and tomato salad with every couple of pizzas. And don’t forget drinks.

Get more ideas for food to go here

“Pushing drinks [with takeaways] remains an opportunity to…generate incremental sales that are easily added to food-based orders, while oﬀering consumers greater choice than what they are likely to have available at home”

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA

SUNSHINE SIPS

There’s not much better than sipping a chilled drink in a sunny pub garden. Spritzes, rosé wine and cocktails are perfect for summer (anything with tequila is hot right now). Find cocktails time-consuming? Did you know you can get them on draught? Riviera Drinks did 18 months of development to create the perfect passionfruit and espresso martinis. Might be worth a try…

TRY THIS

Rosé has ﬂavours of strawberries and vanilla, with a clean finish

Trivento Malbec

SCAN HERE

Moving beyond the pass

Dunk Parsonage shares his story – from helping at home to Michelin kitchens and Business Development Chef at Flora Food Group

How did you start working in food?

I was the first one home from school and my mother would leave notes asking me to peel potatoes or do small jobs. That turned into preparing more of the meal and she encouraged me, saying I had a talent for cooking. Funnily enough, the year I left school, I had a place to study business and completely dismissed being a chef. But before college started, I took a summer job in a hotel, washing up and doing prep. I loved the environment, quickly changed my mind and applied for catering college on the Isle of Wight. I was lucky to get the last place which led to me becoming a chef.

How did that lead to becoming a development chef?

That happened by chance. I’d spent over 20 years in front of the stove, working in Michelin-starred restaurants, contract catering and hotels. My last role as a chef was with De Vere, managing a team. I got on well with Fresh Direct, the company that supplied our fruit and veg and one day, one of their directors called and asked if I’d

be interested in a development chef role. At the time, in the late ’90s, development chefs weren’t really a big thing. I didn’t know what I was getting into and the job was in Bicester, Oxfordshire, while I lived in Byfleet, Surrey – a bit of a commute. But I took the leap, got the job and spent ten-anda-half years there.

What was the transition like?

It was a big shift. People assume that if you’re a great chef, you can automatically be a great development chef. I went in all guns blazing, thinking my ideas would stick with customers. But it’s not just about cooking. It’s about making sure what you present is scalable, viable, cost-effective and on-trend. You can’t be too ‘cheffy’, because no one will be able to replicate that. I had to learn to tailor ideas based on the customer – what their kitchen setup was, what their chefs could handle, their refrigeration space, portion costs and even how they plate dishes. That research was really important. Initially, I made the mistake of assuming a hotel client, for example, would

want high-end dishes when in reality, my ideas weren’t relevant. That was a steep learning curve at fi rst.

What skills do you think are crucial for a development chef?

Knowing your ingredients and dishes inside out is critical – especially when your audience are chefs, who are the toughest critics. Confidence in presenting is another huge one. You need to cook while engaging with an audience and keeping their attention, like being on TV. Organisation is key – everything has to be prepped properly. Even now at Flora, I do my homework before any presentation, making sure I’ve thought of every detail. When travelling, for example, I can’t take knives so I have to plan meticulously.

What trends are you seeing right now? Fermentation is still big. It enhances flavour

and makes food more digestible, which is great for plant-based options. A lot of plant proteins like seitan are being fermented to improve taste and texture. Another trend is the ‘yum yuck’ concept – sweet and salty pairings, like salted caramel or pretzels with ice cream. I recently had a yuzu sorbet with caviar and chamomile oil in the Netherlands – it sounds like an unusual mix but it worked surprisingly well!

How is Flora approaching plant-based food?

We don’t talk about the ‘V word’ (vegan) as much anymore. Instead, we focus on allergen removal and sustainability –helping chefs reduce dairy while still using plant-based ingredients in everyday cooking. For example, instead of replacing butter entirely, we show them how to do a 50-50 blend, which cuts costs and environmental impact while keeping the dish familiar. Flora’s products are really versatile. Our plant-based creams whip beautifully and can be used just like dairy. With rising dairy prices, chefs are looking for alternatives that are stable and cost-effective and that’s where we come in.

Flora Plant Butter

It’s so versatile. It can be swapped like for like with dairy butter. In certain cases, it even outperforms it. Plus it creates a great allergen-free base.

Flora Plant Double Whipped with Violife Creamy this makes delicious cheesecake. I recently piped it into doughnuts with apple compote. Everyone was raving about them.

My 3 faves

Violife Greek White Block Love this crumbled over hot ﬂatbread or in a salad. I’ve also used it in an on-trend whipped feta-style dish.

Watermelon Ceviche

Serves: 10 Skill rating: MORE EFFORT

Ingredients

For the ceviche:

• 1 small watermelon (approx. 3kg), skin and pith removed

1 spring onion, finely sliced

2 limes, zest and juice

1 small bunch coriander, finely shredded

2g sea salt

For the green salsa:

• 1 green pepper, deseeded and roughly diced

• 1 medium onion, peeled and roughly diced

• 2 whole garlic cloves, peeled

• 1 jalapeño pepper, destemmed and halved

10g olive oil

4 fresh tomatillos, quartered and baked until soft (or around 150g tinned)

1 small bunch fresh coriander, roughly chopped

• 1 lime, juice only

• 4g sea salt

For the avocado:

• 1 medium ripe avocado

• 1 lime, juice only

• 3g sea salt

To plate:

• 1 mild red chilli, finely sliced into rings

Micro coriander or small leaves

200g Violife Greek White Block, finely diced

Method

1. Prepare the watermelon by neatly dicing into approx. 10mm cubes and spreading out on a perforated gastronorm tray. Set the oven to 80C and the exhaust to maximum (or leave oven door slightly ajar).

2. Semi dry the melon for 3-4 hours until it has lost around 30%-40% of its weight. Refrigerate until required, allowing excess moisture to drain, ideally overnight.

3. For the salsa, heat a Comal or cast iron pan over a high heat until smoking. Toss the pepper, onion, garlic and jalapeño with the olive oil and then add to the smoking pan. Allow to char and blacken on all sides before turning the heat off and covering the pan. Allow to cool.

Next, add the blackened vegetables to a blender bowl along with all of the remaining ingredients and blend to a smooth paste. Check seasoning and set aside.

4. Prepare the avocado, removing the skin and stone. Blend until smooth with the lime juice and salt, then transfer into a piping bag for service.

5. To finish the dish, dress the watermelon with the onion, lime, coriander and salt. Arrange neatly in your serving bowl using a cookie cutter or ring. Add a quenelle of the salsa, a small amount of avocado, and some diced Violife Greek White Block. Garnish with micro coriander and a slice of chilli.

SCAN HERE FOR RECIPE

Plant-based Juicy Lucy Burger

Lotus Biscoff Cheezecake

4 WAYS WITH

HELLMANN'S

PROFESSIONAL MAYONNAISE

Find out how one of our nation’s favourite sauces brings together Asian broth and a pioneering pud

HOT TARTARE SAUCE 1

Garnishes

Drain then dice capers and gherkins for pickled notes as well as finely chopped shallot and curly parsley for savoury ﬂavour.

Mayonnaise

Whizz the garnish mix and mayonnaise on the pulse setting of a blender, keeping it chunky. Season to taste. Warm in a pan.

Citrus

This sauce needs zing to perfectly complement fish. So add a squeeze of fresh lemon juice or Knorr Intense Flavours Citrus, then serve.

Bouillon

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 2

Make speedy broth by boiling water and mixing in Knorr Ham Bouillon Paste, until dissolved, for instant pork tonkotsu ﬂavours.

RAMEN BROTH

Mayonnaise

Now it’s time for the magic. Whisk in your mayonnaise, which will temporarily split, then re-emulsify for a lusciously creamy broth.

Toppings

The base is now ready for herbs, sliced Asian veg such as shitake mushrooms or a pan-fried pork steak in sesame crumb.

Risotto rice

Cook a simple risotto with stock and arborio or carnaroli. These rice varieties give the ideal sticky texture for arancini.

ARANCINI

Mayonnaise

Cool your risotto on a tray and form balls. Spoon a mix of mayonnaise and parmesan in the centre then reseal and roll.

Breadcrumbs

Coat the balls in ﬂour, eggs and then breadcrumbs. Panko will give the best crisp when you deep fry for 8-10 mins.

Try these tasty dishes with full recipes online find out more

BROWNIES

people in the UK consume mayonnaise daily or 2-3 times a week 7.9m

Source: Kantar, 2024.

Chocolate

Dark chocolate creates the ultimate rich brownie ﬂavour. Chop it, melt slowly over a bain marie, then let it cool.

Sugar

Combine ﬂour, cocoa and bicarb. Then mix caster and dark muscovado sugar into the chocolate for sweet and treacly notes.

Mayonnaise

Beat in an egg and mayo until gloriously glossy then stir in your ﬂour, cocoa and bicarb. Bake for around 30 mins.

SCAN HERE

How to deal with customer complaints

Get to grips with common gripes so you can turn service snags into smiles

“We’ve waited ages for our table”

When customers are walk-ins, they expect a little wait. But if it’s over 15 minutes, suggest taking their name and number down then sending a text once their table is prepped or ready. This shows you value their custom and time as they can pop to nearby shops or for a drink beforehand. If it’s a pre-booking, the promise of a table needs to be kept to avoid an upset. Not possible right away? Offer a seat in your bar, take a drinks order and hand out food menus to get their tastebuds tingling in the spare time.

in 10 find long waits and food served cold annoying

Source: Go Technology Report. Zonal and CGA, May 2024

“Our food and drinks are taking too long”

Customers arrive at your door hungry and thirsty. So it’s no surprise they won’t be happy if they have to wait for their order to turn up. Before it gets to a grumble, make sure your staff keep an eye on tables who haven’t received their drinks or food so they can step in early to avoid conflict.

A quick smile of recognition, “It’s on the way” or “I’ll go and check” makes a big difference. When there’s a real kitchen or ticket problem, they’ll appreciate being kept in the loop too. If it comes to a complaint, an apology plus a free drink or discount will sweeten the deal.

“You should have told me this item wasn’t available”

!Customer complaints aren’t restricted to inside your venue. In fact, women and 18 to 25-year-olds are most frustrated when tech fails before a visit – stopping them booking, amending or cancelling online. This can lead to no-shows as three in five will think twice about coming if they face problems at this stage. Avoid this by making sure your digital experience is hassle-free. Opt for a user-friendly website or app alongside email reminders with clear ‘cancel’ or ‘amend’ buttons.

In this digital age, we love checking out what’s on offer before we reach a venue. That’s why it’s important to tell people about menu changes or missing ingredients straight away. Don’t forget – use that time to get them excited about specials too.

Research shows 85% of customers are frustrated when something is out of stock – so don’t let them find out when they order or the plate reaches their table. If you do forget to let them know or miss an item, offer an alternative or a special side for free. Just make sure your team knows the entire menu so they’re confident getting creative with swaps.

“I couldn’t make a reservation or amend it online later”

“I have a discount but you won’t honour it”

Eating out is expensive. And you don’t want to alienate guests who visit your venue as a treat. They may have been tempted by a special offer or fixed price. So if you’ve advertised one, you need to stick to it. When customers come through your door, be transparent by letting them know about any ways they can save money first. If you make a billing mistake, apologise and give the discount – without quibbles.

90%

A broken promise knocks customer loyalty. Over 90% are very annoyed if an outlet doesn’t honour a deal, especially those aged 65+ who are 16% more likely to complain

Source: Go Technology Report. Zonal and CGA, May 2024

“The bill is wrong and why can’t I split it?”

For groups of family or friends, the bill often spikes anxiety. Save that stress by making sure your POS is simple for your team to use so they can avoid silly errors. Train them to check against the original order and ticket before taking it to a table. Try to make the process of cash, card, splitting or paying for individual items seamless by using the right tech. If you can’t accommodate something, make it clear from the outset. You don’t want things to end on a sour note so own up to any mistakes and perhaps take off a drink or pudding as a heartfelt sorry.

WIN A£50GIFTCARD Plusachancetopromoteyourbusiness

#feedyoureyes

Most chefs love to share their culinary triumphs, so why not get your venue known by 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

Lamb Koftas, Tahini Yogurt, Pistachio, Pomegranate

“This is a lovely seasonal dish with some Middle Eastern vibes. It was a real crowd pleaser and we got amazing feedback from customers who loved the diﬀerent textures and ﬂavours”

Rory Lovie @chefrorylovie Head Chef, Bridgeview Station, Dundee

How to enter

Pan Roasted Skrei Cod, Buttered Leeks, Herb Gnocchi, Mussels, Samphire, Warm Tartare Sauce

“This went on as a special when my ﬁsh supplier said he had skrei cod. Customers loved it and it sold out in one service. It’s an example of the style and ﬂavours I enjoy using”

Mike Bury @mikejb90 Head Chef, The Crown & Anchor, Tickton