Bar & Kitchen Nov/Dec 2023

Bar& Kitchen Nov/Dec 2023

Championing independent business success

KEY TRENDS FOR 2024

HOW TO MAKE A BIG EVENT OF DRY JANUARY

FESTIVE FEELING

Top tips on getting ready for the busy season

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

Welcome.

The festivities are nearly upon us – are you ready for the busy season? Take a look at

Published by Made by Sonder on behalf of Unitas Wholesale The Fold, Spencer Street, Leamington Spa CV31 3NE For Made by Sonder Editor–Becky Aitken Creative–Wayne Hayton Artworker–Ben Walton Content Director–Justine Ragany CEO–Simon Chappell Contributors–Jim Levack, Lisa Jayne Harris For Unitas Wholesale Aoife Kenny 01302 249 909 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag

our tips for last-minute Christmas prep on page 20 and find an excellent recipe for the all-important big lunch on page 13. You can find even more festive inspiration on our website, from tempting recipes and menu planning advice, to winter cocktails and drink recommendations – barandkitchenmagazine.com If you’re not sure what to put on for New Year’s Eve, head to page 24 for three fun themed party ideas. You’ll have customers lining up for tickets! As the clock chimes midnight and 2024 arrives, two events spring up to get involved in – Veganuary and Dry January. If your venue hasn’t celebrated these months before, now is the time!

They both present the chance to welcome new customers in. Go to page 30 and 36 to learn how to maximise the opportunity. Make sure you’re aware of what trends to look out for next year too – page 42 has all the answers...

The advent of a new year is the perfect time to look at upskilling your team and refining your menus. If you’re keen to upgrade your cake offering, don’t miss our

Further information Bar & Kitchen is published by Made

by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved.

Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group.

To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

baking masterclass on page 62 – it’s packed full of expert advice.

Wishing you all a very successful Christmas and New Year!

Tracey Redfearn Head of Marketing & Communications

Get social

Do you follow us on social media yet?

• •

Follow us on Twitter and Instagram for special offers from brands, product recommendations and inspiring stories

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“Focus on a short menu across the season that you can bolt on upgrades and add-on sides. Speciality drinks are a great way to help elevate that dining experience for the consumer, and look after your profitability” James Birch, Development Chef, Unilever

In good company How can venues make the most of the festive season?

“Give yourself more time by using great shortcuts such as cake mixes or ready made desserts, then add your own personalised finishing touches” Beth Stevenson, Recipe Creator and Stylist, Dr. Oetker

“With spending squeezed, consumers want value but this doesn’t necessarily mean cheap.

People remain willing to pay for high quality – but they need to know that their experience will be worth it” Mark Newton, Client Director, CGA

“Be prepared, organised and always try to make customers’ evenings as memorable as possible. I love the festive period and all that it brings. Winter food is my absolute favourite and I’m very excited to cook, and most importantly, eat it!”

Jonathan Herron, Head Chef, The Angel Inn, Wangford

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24 Contents Flavour

17

•

On the cover

Recipe

Expertise

08 Calendar… the key dates for winter 24 NYE… lots of options, but what’s right for your venue?

30 Dry January… why your bar needs a wide range of alcohol-free drinks

36 Veganuary… delicious meals without meat, fish, eggs or dairy

42 2024 trends… what’s going to be big 11

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

12 3 recipes, 3 ways… recipes, 11111 adjusted to suit your customers 17 Top tastes… how a dash of salt 11111 can tempt the senses 51

Savvy shortcuts… why cordial isn’t just for behind the bar

next year? Three trends to watch

Scan the QR code to register on our site. Then wait for your £20 gift card to arrive. Simple!

44 Valentine’s Day… create loved-up experiences with sharing plates

49 First orders… the insight and

expertise every bar owner needs

52 Tour of Britain… discover the

culinary delights of the South East

SCAN HERE

62 Masterclass… expert advice on

Why should you register?

By registering on our site, you’ll get exclusive access to useful tools that will save you time – from a cost-toprofit calculator to a menu planner.

The site has more than 600 delicious food and drink recipes to give you fresh inspiration for your customers.

Hurry, though – only the next 500 sign-ups get a £20 Amazon gift card!

improving your baking and decorating

Advice

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

Cost to menu calculator

59 20 Last-minute tasks… there’s still time for some final festive flourishes

59 Social media… should you

put your videos on YouTube?

CALCULATE

COST HERE

Simply put in the cost of the dish, your desired margin and the VAT rate and our calculator does the hard work for you.

Your gross profit and menu price will be revealed!

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

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KEY DATES

MAKE THE MOST OF WINTER It’s time to get cosy and create a home from home for your customers. Capitalise on these big events for 2023/24

December Christmas TEMPT CUSTOMERS WITH A SNOWBALL SPRITZ OR RUDOLPH RUM PUNCH FROM A THEMED COCKTAIL MENU, ROLL OUT THE CAROL KARAOKE OR SIMPLY INVITE SANTA ALONG TO A FESTIVE BOTTOMLESS BRUNCH WITH A FAMILY PHOTOSHOOT. IT’S A WONDERFUL TIME TO GO ALL OUT, SO SMALL-PLATE TEASERS SUCH AS BEEF WELLINGTON BITES AND CRAB-FILLED MUSHROOMS WILL GET THE PARTY STARTED. FIND OUR LAST-MINUTE CHECKLIST ON PAGE 20.

Start Here

2023

2024 ➔

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31dec New Year IT’S ALWAYS MIDNIGHT SOMEWHERE, SO WHY NOT CELEBRATE SEVERAL AS THE NEW YEAR MOVES CLOSER, WITH DRINKS AND TAPAS-STYLE MENUS FROM DIFFERENT NATIONS AS THEIR CLOCKS STRIKE 12. START YOUR VENUE’S COUNTDOWN EARLY WITH A CHAMPAGNE, PROSECCO OR CRÉMANT TASTING SESSION… AND TEMPT GUESTS TO TREAT THEMSELVES WITH QUALITY FOOD PAIRINGS. GET INSPIRED WITH OUR NYE TIPS ON PAGE 24.

08

January Veganuary More than 2.5 million people have gone vegan in January since the event began in 2014, with many never turning back from the subtle flavours of cauliflower korma and tarka dal. Increase those numbers by trying a vegan take on your bestselling burger and pasta dishes, and always stress the sustainability benefits of your menu. Create your perfect vegan menu – see page 36.

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25JAN Burns Night Give your menu a wee north of the border boost with an Anglo-Scottish fusion of haggis pasties or sliders.

Salmon is always a small-plate winner but for customers trying a new cuisine for the first time, tasting platters of neeps and tatties are a great introduction. Set up a whisky tasting session to showcase the drink’s history and flavour profiles. Share Robert Burns’ poetry and encourage toasts. If you want to go the whole hog, pipe in the long weekend event, and offer discounts for kilted customers.

14FEB Valentine’s Day TOGETHERNESS AND SHARING… KEY INGREDIENTS FOR LASTING LOVE, SO MAKE YOUR MENU REFLECT THAT WITH A PRIX FIXE ‘MATCH MADE IN HEAVEN’ PACKAGE. UPSELLING ON ADDITIONAL TREATS SUCH AS WINE, ROSES AND GOURMET COFFEE IS EASIER WHEN IT’S A MATTER OF THE HEART, SO MAKE SURE THE AMBIENCE IS TRADITIONAL BUT FUN. DISCOVER THE BEST SHARING DISHES ON PAGE 44.

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January Dry January After the excess, it’s fun challenge time.

Pep up your proposition by rewarding mocktail first-timers with discounts and lay on tastings to showcase your creativity and quality.

Turn the spotlight on health with an alcohol-free beers and spirits specials menu backed by light-hearted marketing to tackle cynical guests head on. Power through the quiet time – see page 30.

10feb Chinese New Year

04feb British Yorkshire Pudding Day Who doesn’t love a Yorkie, so why not take yours to the next level all day long? Start service by topping puds with eggs, smoked salmon and hollandaise sauce. For lunch or dinner, fill Britain’s traditional dish with barbecue pulled pork or go classic with bangers, mash and gravy.

If you don’t typically serve Chinese food, it’s wise to be strategic. Chinese staples featuring spring rolls, sweet and sour and hoisin are safe entry points for guests who normally get a takeaway.

Lanterns, banners and red envelopes with discount vouchers can make the Year of the Dragon meal a rewarding cultural and educational experience.

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Best of two worlds: Shanky’s Whip

Get zesty with Whitley Neill’s new Distiller’s Cut London Dry Gin One of the nation’s best loved gin brands is bringing some capital chic to the party in the shape of a new Distiller’s Cut edition. The gin specialist’s new addition to their quality London Dry line up features a warming infusion of dried orange peel.

Nicely rounded with earthy spice and a bitter-sweet balance, it’s perfect on its own with a good quality tonic and slice of orange.

It’s versatile too. The flagship new variant easily elevates a Spritz with soda and prosecco as well as being a citrus crowning glory for your Negroni and Tom Collins cocktail classics.

Vanilla infused with caramel creates a dark spirit that’s both creamy and smooth that sounds too good to be true. But this luxurious meeting of Irish liqueur and aged pot still whiskey is a taste and texture that bridges the gap between the two rapidly growing markets. Buttery, vanilla notes and a sweet spice and butterscotch finish from long Irish whiskey notes are the signature of the tipple, distilled in County Cavan and blended and bottled by Shanky and Shireman in Ireland. Serve neat as a digestif with cola or ginger beer, add to coffee or give an Espresso Martini or Old Fashioned an extra kick. Find it in your local wholesaler, brws.it/wholesaler or email sales@craftwork.uk.com

INDUSTRY

What’s new?

Keep an eye on the exciting products and key news stories in Out of Home Ban on plastic cutlery and polystyrene cups begins

New training scheme could fill your gaps A pilot employment initiative to train job-seekers to fill some of the hospitality industry’s 120,000 vacancies is currently being rolled out across the UK. The Hospitality Sector-based Work Academy Programme, launched jointly by the Department for Work and Pensions and UKHospitality, will provide accredited training and qualifications towards a Hospitality Skills Passport as well as offering applicants a guaranteed job interview.

It’s now live in cities across England and Wales, including Manchester, London, Liverpool and Birmingham.

From 1 October in England, you can no longer supply single-use plastic cutlery, polystyrene cups and food containers to your customers. Most of these can’t be recycled and remain in landfill sites for hundreds of years. Local authorities will carry out inspections to ensure the rules are being followed.

Introducing Plenish Barista M*lks Breathe life into your flat whites and add magic to your macchiatos with a new Barista range of plant-based ‘m*lks’.

The Plenish range of almond, oat and soya m*lks never separate and give a deliciously creamy texture with a silky micro-foam.

It’s also the only barista range in the UK that’s free from added oils and additives – made with just a few organic 100% naturally-sourced ingredients.

Only British gluten-free oats, sustainably sourced soya from France and the best Spanish organic almonds make the final cut to be the perfect complement to your customers’ morning brew.

Give your lattes a lift by trying one of the Plenish 6x1L cases.

barandkitchenmagazine.com 11

33 ways good, Better, best

recipes

Lacking inspiration for Christmas menus? Try these dishes to add some sparkle, no matter your skill level

STARTER ++ BETTER

Spiced Butternut Squash Soup

Serves: 4 Skill rating: EASY

Ingredients

• 2 butternut squashes • 60ml olive oil • 300g potatoes, peeled and diced • 1 leek, diced • 2 tsp Schwartz® Ground Cinnamon • 1 tbsp Schwartz® Ground Nutmeg • 1 tbsp Schwartz® Garlic Puree • 1.5l prepared chicken stock • 125ml double cream • Pinch of Schwartz® Paprika

Method

1. Preheat oven to 180C. 2. Cut the squashes in half lengthwise and scoop out the seeds.

Drizzle with half the oil and roast for 25-35 mins until cooked through and lightly golden.

3. Heat the remaining oil

12

in a pan, add the potato and cook for 5 mins.

Add the leek, Schwartz® Ground Cinnamon, Schwartz® Ground Nutmeg and Schwartz® Garlic Puree. Stir and cook for a further 2 mins.

4. Remove the squash from its skin and add the flesh to the potato and leek mix.

5. Add the chicken stock and simmer gently until the vegetables are tender.

6. Remove from the heat and blend.

7. Return to the heat, add the cream (reserving a small amount for a garnish) and heat through gently. Season to taste, and serve with a swirl of cream and a pinch of Schwartz® Paprika.

pair with Los Gansos Viognier. It balances the spices and complements the squash

+ GOOD

Go vegan: instead of chicken stock, use vegetable, and swap the double cream for a plant-based cream.

+++ BEST

Add crunch: upgrade the garnish with crispy croutons.

Fry cubes of sourdough bread with garlic and paprika.

pair with

MAIN + GOOD

Bacon-wrapped Turkey Breast with Stuffing

a light red like Los Gansos Pinot Noir.

Its cranberry notes match up with the roast trimmings

Serves: 10 Skill rating: MEDIUM

Ingredients

• 150g onions, finely diced • Olive oil • 450g Cumberland sausage meat • 150g dried cranberries • 80g Paxo Sage & Onion Stuffing Mix • 2 tbsp Bisto For Poultry Gravy Granules • 10g thyme leaves • 2 skin-on turkey breasts (approx. 2.2kg each), butterflied • 20 rashers streaky bacon • Seasonal vegetables, gravy made with Bisto For Poultry Gravy Granules, roast potatoes and cranberry sauce, to serve

Method

1. Preheat oven to 190C. 2. For the stuffing: sauté the onion in olive oil on a medium heat until soft with no colour, and then leave to cool. In a bowl, mix and combine the sausage meat, cranberries, Paxo Sage & Onion Stuffing Mix and cooked onion.

3. For the turkey: make a thick paste with the Bisto For Poultry Gravy Granules by adding a

4.

5.

6.

7.

8.

little hot water. Mix together with the thyme.

Lay the breasts on a board skin side down and coat liberally with the paste. Season with salt and pepper. Spread the stuffing along the centre of each breast and roll, ensuring the seam is at the bottom. Drape the bacon widthways across the top of each breast. Tie each breast with kitchen string to help hold its shape.

Put the turkey in a roasting tray, cover with foil and place in the preheated oven. Cook for 1 hr 30 mins.

Remove the foil and cook for a further 25 mins to allow the bacon to crisp up. Pierce the centre of the turkey to ensure juices are running clear and it’s cooked through.

Place the turkey on a carving board, wrap with foil and cover with a clean tea towel. Let the meat rest for 25 mins before carving to serve.

Serve with the traditional accompaniments.

++ BETTER

+++ BEST

Sausage swap: the Cumberland sausage meat can be exchanged for your favourite sausages – any with a herby note or slight sweetness would work well.

Jazz up: give the stuffing something a little extra. Change out the cranberries for dried apricots and chestnuts for a delicious nutty texture.

.. barandkitchenmagazine.com 13

pair with Casillero del Diablo Chardonnay. The lively notes work well with the intense dried fruit

dessert + GOOD

Christmas Ice Cream

Serves: 12 Skill rating: EASY

Ingredients

• 150g mixed fruit • 50ml brandy • 410g Carnation Evaporated Milk, chilled overnight • 397g Carnation Condensed Milk

Method 1.

Place the mixed fruit in a small saucepan, pour over the brandy and cover with 100ml of water. Place on a medium heat and cook until most of the liquid has boiled away. Remove from the heat and allow to cool down.

2. Beat the chilled Carnation Evaporated Milk until light and frothy. Fold the whipped evaporated milk into the Carnation Condensed Milk and then stir through the cooled mixed fruit.

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3. Pour the mixture into a shallow, freezable container. Freeze until solid (about 3-4 hrs or overnight).

4. To serve, remove the ice cream from the freezer 5 mins before serving.

147

million kilograms of ice cream are sold in the United Kingdom Source: Statista, Jan 2023

++ BETTER

+++ BEST

Affogato: Create a boozy festive version of the popular dessert – pour an espresso shot and brandy over a scoop of the ice cream.

Terrine: layer up this ice cream and chocolate ice cream in a loaf tin, adding melted chocolate between the layers. Serve in slices from frozen.

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Salty

Salt sensations The nation’s first choice condiment is a simple way to pep up your plates. Try these ideas…

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rom preserving to seasoning, balancing sweetness to adding a crunch to a finished dish, salt really is the ingredient of many talents. When used well, it can upgrade the simplest of meals by bringing out the best of flavours and adding depth.

Our craving for salty snacks and meals partly stems from a biological need – as humans, we need sodium to survive and can’t produce it ourselves.

So, it is essential in our diets.

But moderation is key.

Always taste before adding salt, especially when your dish contains salty ingredients such as stock, cheese or cured meats. An overly salted meal is memorable for all the wrong reasons…

Salt

Cheese

Fish

Pork

The two most common salts in the UK are table and sea. The former is great for baking and seasoning water for pasta and vegetables, while sea salt has a cleaner taste and comes in different grades. Try coarse sea salt on desserts for a delicious sweet-salty flavour.

Preserved fish such as anchovies are fantastic for adding saltiness to a dish and are so versatile. Drape anchovies over pizzas or squash them into a paste in pasta sauces for a deep savoury taste.

Fish sauce is an essential condiment for bringing balance to Asian cuisines.

Whether it’s a grating of Parmesan to finish a dish or a slab of halloumi in a burger, cheese brings an irresistible dimension to meals. The saltier the cheese, the less you need to use to get that hit. For a cheese board, search out good-quality cheddars with salt crystals.

A little goes a long way with cured and seasoned pork. Sausages, bacon, chorizo and ham can all add salty flavour without feeling overpowering. Diced pancetta or bacon in a bolognese add such depth, while a little chorizo in a risotto or pasta dish packs in the flavour.

..

barandkitchenmagazine.com 17

Sausage, Pepper and Porcini Lentil Stew Serves: 6 Skill rating: MEDIUM

Ingredients

• 40g pot Cooks&Co Dried Porcini Mushrooms • 1 tbsp olive oil • 12 pork sausages, halved CALCULATE • 1 onion, finely chopped • 1 leek, trimmed and finely chopped • 3 garlic cloves, finely chopped • 3-4 sage leaves, chopped • 2 bay leaves COST HERE • 2 x 400g cans Cooks&Co Lentils • Handful of Cooks&Co Sundried Tomatoes, roughly chopped • Handful of flat leaf parsley, roughly chopped

Method 1.

Add the Cooks&Co Dried Porcini Mushrooms to a bowl, add boiling water and leave for 30 mins.

2. Heat the oil in a large lidded heavy based casserole pan, add the sausages and cook for 3-4 mins until lightly browned then add the onion, leek, garlic, sage and bay leaf and season well. Cook for a few mins, stirring occasionally until the onions are soft.

3. Drain the mushrooms, reserving the juice and stir into the pan. Tip in the Cooks&Co Lentils and stir.

4. Sieve the reserved juice to remove any grit then pour over the lentils and stir. Bring to the boil then simmer. Sit the lid on ajar and cook for about 30 mins, topping up with hot water if needed. Stir in the Cooks&Co Sundried Tomatoes and half the parsley, and garnish with the remaining parsley.

DRINKS TIME Salt can add a special something to drinks too. Try this Raspberry Margarita

Popcorn Crème Caramel

SCAN HERE

Ingredients

• 500g caster sugar • 15g sea salt • 300g toffee popcorn • 500ml whole milk • 500ml double cream • 125g Carte D’Or Crème Brûlée/Crème Caramel Powder

Serves: 10 Skill rating: MEDIUM

Method 1.

2.

3.

CALCULATE

4.

5.

COST HERE

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FOR RECIPE

Put the sugar into a pan and add 100ml water. Bring to the boil until it turns into a light caramel. Whisk in the salt and allow to dissolve, then quickly pour the caramel into the base of the moulds and allow to set.

Place 170g toffee popcorn, milk and double cream into a pan and slowly bring to the boil.

Next, whisk in the Carte D’Or Crème Brûlée/Crème Caramel Powder for around 30 secs and remove from the heat.

Pass the mixture through a sieve then pour into the moulds and place in the fridge for 3 hours to set.

Place the moulds in hot water to loosen the crème caramel. Then turn out onto plates and garnish with the remaining 130g toffee popcorn.

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• • • • • •• • •• • • ••••

Are you CHRISTMAS ready?

Not long to go now! Here are our top tips to ensure the festive season runs smoothly

1

Get your staffing right

By now, you should have bookings coming in, so you’ll have a better idea of the level of footfall you’re expecting. Compare this to your staffing levels. Have you got enough? It continues to be a difficult time for hospitality recruitment, which means it might be out of your hands, but if numbers look tight, try and recruit some more temporary staff if possible.

20

Stock up on drinks Have you put in your big drinks order yet? Are you OK for glassware and straws? Now’s the time to check your stock. If you haven’t finalised your festive drinks menu yet, take a look at our online article, which picks out the essential beers, cider, wine, spirits and soft drinks.

2

Shout from the rooftops

Find out more SCAN HERE

4

Check out these cocktail and mocktail recipes for inspiration.

Keep your menu simple

If bookings are slow, you need to raise your voice! Get your team to share your Christmas offering with anyone who comes in. Contact last year’s customers with your special offers if you have their emails. You could even run a competition on your social channels to help spread the word. Use your most enticing dish and drink photos to advertise it.

“Set menus still have a better perceived value among customers and pre-orders can help control your food costs and manage busy service” James Birch, Development Chef at Unilever

barandkitchenmagazine.com 21

• • • • • •• • •• • • •••• • Team knowledge is key

5

To maximise sales, your staff are key. Brief them every week and make sure they know the menus inside out. Encourage upselling and share the high-profit dishes and drinks with them. Create a bit of healthy motivation in your team – run a competition to see who can bring in the most upsells. The winner gets a bonus in their pay.

Partner with a charity

7

Alternative income streams

6

Christmas can be a hard time for many so why not give something back to your local community and do something positive for the environment? Join forces with a food bank or charity to donate any surplus food and drink you would have otherwise wasted.

Scan the QR code for more information on FareShare. Post about it on your social channels to encourage SCAN HERE customers to help out too.

Instead of the same old socks or toiletries sets, give customers a fresh idea for those difficultto-buy-for relatives and friends – a gift card for your venue. Promote them on your social channels and pop a poster on the bar. As well as well-designed physical vouchers, offer online ones that can be emailed – perfect for the last-minute buyers on Christmas Eve!

GET SOME NEW IDEAS AND INSPIRATION

Tips on planning your menu

22

SCAN HERE

TO READ

Find Christmas recipes here

SCAN HERE

FOR RECIPES

Stock up ith youli favo rites this Christmas I

NYE

is time to party...

Hosting a New Year’s Eve party that lives in your guests’ memories until the next Hogmanay isn’t as hard as you think. Themed nights are a great way to ensure the tills jingle into 2024 No matter which party theme you pick, follow these tips to make your event unforgettable.

ACT EARLY, OPEN LATE Check your local licensing laws before your event. They vary in different areas but the government website – brws.it/alcohol – will help you extend your hours or get a Temporary Event Notice.

FOMO FACTOR “I’m sure we’ll be able to get a table” – a common cry in the run-up to NYE. Fear of missing out is at its height, so use social media, emails and posters to encourage revellers to book early.

24

CHARGING It’s a great way to cover costs but without the good reputation of a previous year’s event, charging could dent numbers. Early bird discounts and VIP drink and bar food packages will tempt waverers and guarantee advance income.

TIMING IS EVERYTHING Match your guests’ habits to service and staffing levels, and fix your opening and closing times to match. An hour or two after Big Ben’s chimes is ideal if you’ve started at 8pm.

VALUE ADDED Free bubbly at midnight, canapés, live entertainment or a photo booth add value and kudos to a ticketed event. Pre-pay drinks packages, themed hours and cocktail or pitcher discounts will keep the fun and drinks flowing.

TEAM PREP Make sure you’ve got a full house two hours before midnight and prepare your team well. This manages the flow of guests and makes sure everyone is in the spirit to join the countdown together.

Party #1

Casino Night party Bring the high-stakes energy of Monte Carlo to your venue without the risk of your guests having a bad start to the new year. Casino games with play chips for prizes throughout the night mean friendly competition, glamour and fun.

SET THE SCENE: Have a clear idea of what you want the evening to achieve and the balance between playing and pouring. Encourage guests to accumulate the most play chips or chance their arm on certain roulette wheel numbers, for prizes.

STAY SIMPLE: Roulette is easy to understand, allows a dozen people to play at the same time and encourages light-hearted rivalry. Or create your own wheel of fortune with ‘on the night’ prizes or money-off tokens for return visits. Try to have one big prize to help with the marketing.

KEEP LEGAL: Even though there’s no real gambling, there may be local regulations on casino-themed games and permits for hosting events with games of chance. Check with your local licensing authority.

DRESS THE PART: Promote a dress code to match the glitz and glamour of the night. Evening wear or

black-tie will add to the sense of occasion and small prizes for everyone will leave guests feeling 2024 will be their year.

Good memories will bring them back too.

CASINO CUISINE: Las Vegas is famous for its extravagant buffets, steak and seafood as well as an allyou-can-eat culture. Combine all three with ticketed areas for easy-to-prep sushi, sliders and pasta. Make sure you budget wisely to match the ticket cost.

MAGIC MOMENTS: As well as casino-themed decorations, red carpets and giant playing cards, magicians and jazz bands add to the ambience and offer added value once the guests have ‘cashed in’ their play chips.

COUNTDOWN: Keep the party spirit alive with a midnight countdown featuring a balloon drop and confetti shower. Then clear the games away and start the new year with a party.

.. barandkitchenmagazine.com 25

Party #2

The Willy Wonka party From magical mojitos to golden ticket treats, turn your venue into a scene from this winter’s biggest blockbuster movie prequel. Come with us and you’ll see… a world of pure imagination to create memories for a sweet start to 2024.

DRESS UP: Enter the whimsical world of chocolate’s most famous creator by encouraging guests to become an Oompa-Loompa, Augustus Gloop, Veruca Salt – or even the man himself – for the night. Prizes for the best, obviously.

GOLDEN GLOW: Use the golden ticket concept in pre-event marketing and invitations. Maybe two lucky numbers drawn at 8pm get a quantity of free drinks for the night. Tempt other lucky winners back with special treats or discounts on future visits.

ENCHANTED DRINKS: You might not be able to offer the real thing, but colourful cocktails based on Wonka’s Fizzy Lifting Drink – and Loompa Lager or Tequila Salt – will fit the bill. Try Grandpa Joe’s Sparkling Soda with fruit for the designated drivers too.

SWEET SENSATIONS: If it’s not too messy, set up pre-pay chocolate fountains. A candy buffet and whimsical desserts bar featuring Everlasting Gobstoppers and Lickable Wallpaper treats will transport your visitors back to their childhoods and get them in the party mood.

Put together tempting bags of retro sweets – to buy on the night or include in the ticket price.

LOOK AND FEEL: Turn your venue into a chocolate factory wonderland with vibrant colours, sweetscented candles and even cut-out candy or film character props. Encourage guests to truly forget work and embrace their inner child, and there’s a good chance they’ll spend their pocket money with you.

26

ELEVATE YOUR DRINKS THIS CHRISTMAS

Party #3

The Great Gatsby Roaring Twenties party Few eras screamed opulence and elegance like the 1920s, so take your guests back to the days of classic cocktails and decadence, with jazz, feather boas and the Charleston to recreate the golden age of devil-may-care America.

BEAT THE BAN: Prohibition stopped liquor sales in the States, but the spirits still flowed freely at underground venues and private parties.

Make your bar the naughty but nice place to be – an ‘underground’ event with a dash of defiance as we say goodbye to 2023.

The Old Fashioned, a simple mix of bourbon with bitters, sugar and soda, is a sure-fire winner, while the Gin Rickey – a blend of lime, soda and gin – was the cocktail of its day.

LAVISH FOOD: This was a decade of behind-closed-doors extravagance, so create a premium feel with timeless dishes. Gatsby insisted on smoked salmon and cold meats, but devilled eggs, Waldorf salad and mini sliders were hits with the debonair crowd.

JAZZ HANDS: Music is key, so consider a jazz band or DJ spinning tunes of the time alongside modern classics right up to midnight.

Think American-style dance-offs with cocktail prizes.

LAND OF THE FREE AND EASY: Exude opulence and create the perfect atmosphere with vintage jazz posters and feathers galore. Encourage guests to wear flapper dresses and dapper suits to quick-step back in time. Award whisky in a brown paper bag for the best outfits.

WHISKY A GO GO: During Prohibition whisky smuggled from Canada was a lifeline. It’s easier now, so create a whisky tasting station with some of your bestsellers.

GET IN THE ZONE: Remember: your party isn’t meant to be happening. Encourage your doormen to add to the atmosphere by making each guest’s entry clandestine.

Transform part of your place into a speakeasy with password entry and subdued lighting for a slightly more chilled area.

28

January

Boost Combat the new year sales slump by taking part in Dry January with exciting drinks and enticing events

J

anuary tends to be a quiet month but with the increased interest in being healthy and drinking less, Dry January could be just what your venue needs to bring in more customers.

Don’t just go for a half-hearted approach of a social post or tiny poster about some cola and lemonade deals – make an occasion of the month with special menus and key events each week to increase footfall.

The younger demographic is the key audience to target here. Alcohol Change, the charity behind Dry January, says a quarter of people aged 18 to 34 were planning to take part in the challenge in 2023, compared with only 10% of people aged 55 and over.

44%

of consumers say they are trying to cut down their alcohol INTAKE Source: Lumina Intelligence UK Pub & Bar Market Report 2022

“Interest in health naturally came to the fore during the pandemic, and our research shows 70% of consumers now try to lead a healthy lifestyle” Fentimans Soft Drinks and Premium Mixers Report 2023 by CGA

30

LUCOZADE SPORT ZERO SUGAR Help your customers get a healthier boost in January with this new lowcalorie, naturally flavoured drink from Lucozade. Available in Orange & Peach and Raspberry & Passion Fruit.

WARNER’S JUNIPER DOUBLE DRY 0% Fabulous in mocktails or a G&T, this 0% gin has a spicy base, herbal hit, citrus edge and peppery finish to give it the recognisable flavour of a quality spirit.

BOTTLEGREEN CORDIALS These cordials hail from the Cotswolds and offer refreshing serves to customers looking for something premium. Try the new Lime & Mint and Orange & Lemon flavours.

7%

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LONDON ESSENCE WHITE PEACH & JASMINE SODA This soda contains juice sourced from white peaches to give a subtly sweet taste. Perfect on its own as a light drink, or use in mocktails.

WHITLEY NEILL RASPBERRY 0.0 For customers who like a little sweetness in their non-alcoholic gin. Pair with a plain tonic and fresh raspberry garnish, or use in a variety of mocktails.

7 DRINKS TO STOCK FOR DRY JANUARY

---------)

The UK’s no and low-alcohol market is expected to see volume annual growth of 7% from 2022 to 2026 Source: IWSR

HEINEKEN 0.0 Non-alcoholic beer is a must for those who don’t want to stray too far from their usual drink. Heineken’s version balances refreshing notes with soft malty body.

SCHWEPPES NIGHT LIGHT VIBES By combining peach and coconut notes, Schweppes has created a velvety flavoured soda.

Delicious on its own or pair with non-alcoholic vodka or rum.

..

barandkitchenmagazine.com 31

MEALS & SNACKS

So, you’ve got the drinks sorted, but how can you encourage customers through the door?

MOVIE NIGHTS It’s cold outside in January so why not put on a cosy film night each week? Screen a popular film and sell tickets that include a meal and soft drink. Go big on publicity with posters in your venue and on tables over Christmas and talk about it on your social channels. The licensing costs of showing films isn’t as much as you think – learn more here: brws.it/filmbank

TASTING EXPERIENCE A brilliant way to boost non-alcoholic sales in January and beyond is a tasting evening. Ask a supplier if they’d like to help host or recruit your most knowledgeable bartender, sell tickets and invite customers to sample various soft drinks and mocktails. Offer a deal on drinks bought after the event or give out a voucher for a discounted mocktail in the month of January.

32

FITNESS FRIENDS Help your customers with their new year’s resolutions by partnering with a local yoga or Pilates studio. If you’ve got the space, you could offer an all-in-one ticket for the class, plus food and a mocktail afterwards.

Alternatively, join forces with a local running club – offer their members discounted soft drinks and mocktails on certain nights of the week in January.

Healthy options Many customers will be looking to start 2024 with the best of intentions so ensure your January menu helps them stay on track. Think about some Veganuary healthy options, and for every dish ordered off your special menu give a discount on a mocktail or premium soft drink.

Get vegan inspiration on page 36.

Get snacking Bar snacks aren’t just for boozy nights. Sharpen up your snack menu for January with a good mix of classics such as Walkers and Pringles, and some more adventurous options like KP Thai Chilli Coated Peanuts. Offer promotions to encourage sales – if customers buy a round of four soft drinks (restrict this to mocktails and premium softs if desired), give away one or two bags of snacks.

Comfort food There’s likely to be an equal number of customers looking for healthy options in January and those who want to indulge to forget the new year blues. Cater for the comfort eaters with a series of winter warmer special deals – filling soups and toasties for lunch with a seasonal hot drink on the side, and stews and chillies for evenings with non-alcoholic beers.

Pomegranate Cosmo

Tropically Chilled

Ingredients

Ingredients

• 50ml Warner’s Juniper Double Dry 0% • 35ml fresh lime juice • 50ml pomegranate juice • 20ml agave syrup • Pomegranate seeds and rosemary sprig, to garnish

24m People say they find no and low alcohol options appealing

Method 1.

Place the Warner’s Juniper Double Dry 0%, juices and agave in a shaker with ice and add part of the rosemary sprig. Shake.

2. Strain into a coupe or flute glass.

Garnish with the pomegranate seeds and rosemary.

Method 1.

Stir the juices and Teisseire Passion Fruit in a highball glass with ice.

2. Top up with R.White’s Lemonade and garnish with the mint leaves.

Zero Proof Bellini

Raspberry Crush

Spiced Chai Latte

Ingredients

Ingredients

Ingredients

Method

Method

• 25ml peach purée • 200ml London Essence White Peach & Jasmine Soda, chilled • Lemon peel twist, to garnish

1.

Pour the peach purée into a flute glass.

2. Top up with the London Essence White Peach & Jasmine Soda.

Add garnish.

34

Source: CGA by NielsenIQ – Fentimans Soft Drinks and Premium Mixers Report 2023

• 200ml pineapple juice • Squeeze of lemon juice • 25ml Teisseire Passion Fruit • R.White’s Lemonade, to top up • Mint leaves, to garnish

• 50ml Whitley Neill Raspberry 0.0 • Cranberry juice • Raspberries and mint leaves, to garnish

1.

Add Whitley Neill Raspberry 0.0 to a highball glass filled with ice.

2. Top with cranberry juice and garnish with fresh raspberries and mint.

• 24ml DaVinci Spiced Chai Syrup • 200ml milk (or milk alternative) • A dusting of cinnamon

Method 1.

Combine the DaVinci Spiced Chai Syrup with the milk.

2. Steam the milk mixture.

3. Pour into a cup and garnish with a cinnamon dusting.

SIGN UP TO MYCCEP NOW FOR 24/7 ACCESS TO HELP AND SUPPORT YOUR SOFT DRINKS BUSINESS

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January

Veganuary: what’s on your menu?

E

veryone knows plant-based food is big news now, but did you know just how big? Nine per cent of British adults have participated in Veganuary at least once since it started in 2014.

Based on the current population, this is around six million people! The numbers are growing year on year.

So it’s a month you simply can’t ignore.

Last Veganuary more chain restaurants than ever put on vegan dishes – which means if you want to compete, you must get involved. We’ve asked plantbased food experts to reveal how you can get more creative with your menus.

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36

DAIRY AND EGGS Dairy and egg substitutes have dramatically improved in flavour and texture over the past few years, which means it’s easier than ever to create delicious vegan dishes.

Martina Isella, Marketing Manager at Violife, explains: “Just taking your top sellers and crafting a plant-based version can be the gateway to expanding your menu, and your customer base.”

Indulgent pasta dishes are always popular, says Martina. “A vegan pasta sauce using Flora Plant Butters, Flora Plant Cream and Violife Cheeze are a simple switch for your kitchen."

If you haven’t heard of aquafaba, where have you been? It’s the unlikely egg white substitute made from chickpea water and can be used to conjure up magnificent meringues. It’s easily available in cartons now, to save you having to deal with a mountain of chickpeas!

WHERE’S THE MEAT? -·--

With people choosing to eat more plantbased food, for environmental reasons rather than personal taste, it’s crucial to appeal to customers who love meat and want something that tastes the same as the real deal.

Two of the stand-out brands are Garden Gourmet and The Vegetarian Butcher; they both perfectly re-create that juicy texture and deep savoury taste.

There is such variety in the products available now – from pulled ‘meat’ and burgers to crispy ‘chicken’ and mince. Think about your bestselling meat dishes and swap in plant-based alternatives for Veganuary and beyond. Matthew Bailey, Brand Manager at The Vegetarian Butcher says: “With 89% of vegetarian dishes being eaten by non-vegetarians, having such options on your menu is really a no-brainer.”

Don’t forget about sweet dishes – are you using meat-derived gelatine in your desserts? There are many alternatives out there. One classic ingredient that commonly contains gelatine is jelly. But you don’t need to avoid it anymore – Premier Foods has created a vegan jelly. Louise Wagstaffe, Senior Culinary Advisor at Premier, says: “Jelly is so versatile – it can be enjoyed on its own, topped with fruits, set with fruit or incorporated into indulgent desserts, such as trifles and retro knickerbocker glories.”

•

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y ou r T hin k a bout t dis h e s ea be st s e llin g m p in p la nta n d ju st s wa at ive s fo r ba s ed a lt e rn a ry Ve g a n u a n d be y o n d.

12%

More people SIGNED UP FOR veganuary 2023 than THE PREVIOUS YEAR

Source: Veganuary & Statista, 2022/23

VALUE VEGETABLES Amazing vegan food doesn’t have to contain any animal-based substitutes, of course. There are so many ways to add depth of flavour to vegetable-based dishes. And as a bonus, vegetable-based meals are often cheaper to make, which during these high-cost times is a huge plus point.

Beans and lentils add protein and texture, and try hearty vegetables such as squash, mushrooms and cauliflower to win over even the biggest veganskeptics. Spices and herbs are your best friends – buy readymade pastes if you’re not confident in this area as they add bags of flavour.

Paul Saunders, Marketing Manager at Major International, advises you to think carefully about what you name vegetable-based dishes: “One study found that vegetable items were chosen 23% more often when labelled indulgently in comparison to when they were given basic names. Making sure that your plant-based dishes sound as tempting and delicious as any other item on the menu will encourage more people to choose them.”

•

..

Sources: Veganuary and YouGov, 2022, Kantar, ThePacker.com

barandkitchenmagazine.com 37

West African Stew Serves: 10 Skill rating: EASY

Ingredients

• 30ml vegetable oil • 200g red onions, diced • 80g Major Pan-Asian Keralan Base Paste • 500g sweet potato, peeled and diced • 400g can black-eyed peas, drained • 6g red chilli, thinly sliced plus 10g to garnish • 45g tomato purée • 10g Major Vegetable Stock Powder, mixed with 500ml water • 400g can chopped tomatoes • 125g soy butter • 200g baby spinach • 1 lemon, juice only • 10g coriander, finely chopped • 60g spring onions, finely sliced

Method

Mac ’n’ Cheeze Serves: 4 Skill rating: MEDIUM

Ingredients

• 250g Flora Plant Double 31% • 100g plant milk • 30g Dijon mustard • 5g plain flour • 3g salt • Olive oil for coating • 5g nutritional yeast • 40g Violife Mozzarella Flavour Grated • 40g Violife Smoked Flavour Grated, plus a little extra • 20g Violife Prosociano, plus extra for the top • 500g macaroni pasta (or similar) • Crispy fried onions, to garnish (optional)

1. Heat 1 tbsp oil in a large, heavy-based saucepan.

2. Add the onions and cook for 10 mins, then add the Major Pan-Asian Keralan Base Paste and sauté over a medium-low heat for 10 mins, stirring occasionally and adding a little more oil if the paste starts to stick.

3. Add the sweet potatoes, black-eyed peas, chilli and tomato purée and mix to combine. Pour in the Major Vegetable Stock Powder mix and chopped tomatoes.

4. Add the soy butter, season with salt and pepper and stir in well.

5. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 mins, stirring occasionally.

6. Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 mins. To finish, add the lemon juice, coriander, spring onions and chilli. Serve with rice or potatoes.

Method 1.

2.

3.

4.

5.

6.

For the sauce: combine the Flora Plant Double 31%, plant milk, Dijon mustard, plain flour, salt, olive oil, yeast and black pepper in a saucepan. Whisk the sauce base together, until no lumps remain.

Place on the stove and bring to a simmer, whisking all the time until thickened. Turn down to a low heat and cook out for 3-4 mins.

Whisk in the Violife Mozzarella, Violife Smoked and Violife Prosociano, ensuring they are completely melted and the sauce is glossy and thick. Set aside until ready to use.

Cook the pasta to the manufacturer’s instructions in salted water, toss with olive oil while warm.

To assemble the dish, combine the cooked pasta and cheeze sauce in a mixing bowl. Sprinkle a little Violife Smoked into the mix and fold through.

Turn out into an ovenproof dish and grate over some Violife Prosociano before glazing under a hot grill.

Serve immediately. Finish with crispy fried onions on the top for extra flavour.

barandkitchenmagazine.com 39

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Pulled Mushroom Biryani Serves: 10 Skill rating: EASY

Ingredients

• 600g basmati/wild rice mix • 20g walnuts, chopped • 20g almonds, sliced • 200g broccoli rabe/broccoli stalk trimmings, chopped • 1kg field mushrooms • 125g Knorr Professional Balti Paste • 50ml oil • 400g onion, chopped • 20g Knorr Professional Garlic Puree • 20g Knorr Professional Ginger Puree • 5g cinnamon stick • 4g turmeric • 40g Knorr Professional Vegetable Powder Bouillon • 100g golden sultanas • 25g coriander

Method 1.

2.

3.

4.

5.

6.

7.

8.

Wash the rice until the water runs clear. Lightly toast the walnuts and almonds. Leave to cool. Blanch the broccoli rabe/stalks.

Pull the mushrooms into strips, mix with half the Knorr Professional Balti Paste and half the oil then roast in an oven at 170C for 15 mins. Season to taste.

Slowly sweat the onions with the rest of the oil for 10 mins until they start to caramelise.

Add the rest of the Knorr Professional Balti Paste, Knorr Professional Garlic Puree, Knorr Professional Ginger Puree, spices and rice and cook out for 3 mins.

Make up the Knorr Professional Vegetable Powder Bouillon by whisking into 2l boiling water and add to the pan with the sultanas.

Bring the rice to a hard boil and simmer with a tight-fitting lid for 5 mins.

Leave to stand for 10 mins and fold through the blanched broccoli and hot pulled mushrooms.

Serve topped with the walnuts, almonds and chopped coriander.

Vegan Bao Buns Serves: 1 Skill rating: EASY

Ingredients

• 2 bao buns, frozen • 45g Garden Gourmet® Sensational™ Vegan Pulled Fillet • 2 leaves baby gem lettuce • 20g teriyaki sauce • 20g pickled cucumber, in strips • 10g spring onions, julienned • 4g red chillies, julienned

Method 1.

2.

3.

4.

5.

Place the frozen buns, along with the paper they are packed with, onto a microwaveable plate. Microwave for 1 minute.

For the bao filling: warm the Garden Gourmet® Sensational™ Vegan Pulled Fillet in the oven, at 180C for approx. 4 mins, or gently fry in an oiled pan until starting to crisp on the edges.

Divide the Pulled Fillet equally between the baby gem leaves and leave to one side.

Take the warm bao buns and drizzle approx. 5g of teriyaki sauce in the base of each and then fill each one with the leaf and Pulled Fillet.

Place onto a serving dish with the open edge facing upwards. Top with the pickled cucumber, then the spring onions, followed by the red chillies. Drizzle with the remaining sauce to finish.

barandkitchenmagazine.com 41

-

Trends

3 key trends to watch With 2024 around the corner, you need to stay on top of the latest trends to keep customers coming through the door. Here are our top spots

1

Experience-led occasions

You’ve probably noticed the rise of venues offering something a bit extra – whether that’s interactive darts, shuffleboard or mini golf. This type of night out is becoming very attractive to customers who want to experience something new with friends, as well as having a catch-up over food and drinks.

So how can you get involved in this trend without spending vast amounts of money? Board games are a good start; buy some fun games (easy to find in charity shops or secondhand websites) and host a games night once a week. Charge a small fee per hour and offer meal and drink deals to encourage more spend. Interestingly, 66% of consumers who say their on-trade visits are led by experiences say they’d like to see a better range of soft drinks targeted exclusively at adults. Make sure you have a premium selection available. Find inspiration on page 30.

36%

of consumers say they plan to increase their visits to EXPERIENCE-LED venues Source: CGA’s OPUS Survey 2023; CGA by NielsenIQ – Fentimans Soft Drinks and Premium Mixers Report 2023

42

2

Plant-based seafood

We all know how big plant-based meat is in the culinary world now, but what about alternatives to fish and seafood? Have you got any on your menus yet? Research shows that demand is growing. More than one in ten UK consumers have bought plant-based seafood in the last 12 months, and one in five are considering buying these in the next 12 months.

Commercial fishing has received some bad press in recent years from documentaries such as Seaspiracy. That, coupled with the fact that consumers are increasingly considering the environmental impact of their eating decisions, means that plant-based seafood options are due to become more popular. Look out for products such as fishless fingers and scampi, and large ‘fillets’ that are perfect for ‘fish’ and chips.

20%

OF UK CONSUMERS are considering buying plant-based seafood in the next 12 months Source: Savanta research, 2023

3

Paloma Serves: 1 Skill rating: EASY

Ingredients

• 2 pink grapefruit wedges and salt • 50ml el Jimador Blanco Tequila • 25ml pink grapefruit juice • 10ml sugar or agave syrup • Soda water, to top up

Method 1.

Rub the grapefruit around half

the edge of a glass. Dip in salt.

2. Fill the glass with ice.

3. Add the el Jimador Blanco Tequila, juice and sugar syrup.

Top up with soda.

4. Squeeze the grapefruit wedge into the drink and stir to mix.

Garnish with the second pink grapefruit wedge.

Tequila tequila!

The Mexican spirit has been growing in popularity for a few years now but could 2024 be the year when it really comes into its own? In our pubs and restaurants, the tequila category has outgrown pre-Covid times by 8% in volume and 11% in value. Over the past 12 months on-trade sales have increased by 2.9%.

If your venue attracts the younger generation, or you’d like to appeal more to this group, then tequila is a must. Data shows that 70% of tequila drinkers are aged 18 to 34. These people also tend to be frequent visitors to on-trade – nearly two thirds drink out at least weekly, which is more than twice the average among all consumers.

Tequila is famous as a shot but is also amazing in cocktails and with mixers such as citrus soda (think grapefruit or lemon and lime) and ginger ale. Mix up your margarita menu and try some new flavour variations to catch customers’ attention – blueberry, blood orange, peach and watermelon would all pair well.

Sources: The Wine and Spirit Trade Association, July 2022; CGA

by NIQ, June 2023; CGA’s On Premise User Survey

barandkitchenmagazine.com 43

Sharing is caring Valentine’s Day is one of the biggest dates in the calendar for restaurants, pubs and bars. Your offering needs to be special and stand out. Encourage loved-up vibes by serving a variety of sharing plates

STARTERS

135%

44

FALAFELS These delicious spiced bites are simple to make (or buy!) and can be prepped in advance, then baked or fried before serving.

CHICKEN WINGS Make a marinade from soy sauce, garlic, ketchup, sugar and sweet chilli sauce. Pour over chicken wings and mix to coat before baking.

DIPS Buy readymade or whizz up your own.

Cucumber, herb and yogurt sauce works well with falafels, while a spicy tomato dip is a great pairing for the wings.

COCKTAILS Welcome customers with a cocktail included in a set menu price. Fizz cocktails are perfect and quick to prep – try Chambord and prosecco.

Cocktail sales on Valentine’s Day 2022 were 135% higher than the average Monday.

Sparkling wine was up 103%, while Champagne was up 52% and the total wine category ran 50% ahead. Across the spirits category, trading was 67% ahead. CGA Client Director Paul Bolton says: “Valentine’s Day brings the wine and mixed drinks categories into sharp focus, and celebratory occasions like this can be a great springboard for future sales.”

Source: CGA by NielsenIQ, 2022

See our

ak s te

lo w tips be

MAINS

182% STEAKS Sharing steaks are brilliant for Valentine’s. Offer strong veggie choices too – try plant-based steak, cauliflower or mushroom ‘steaks’.

CHIPS Go premium with homemade triple-cooked chips, or choose the simple option of ready-prepped fries. Serve in a big sharing dish.

SAUCES Peppercorn and blue cheese are popular for a reason so don’t miss them off your menu. Look for top-quality readymade versions to save you time.

WINE Speak to your wine supplier about pairings for steaks and your veggie option. For beef, one of our favourites is Trivento Golden Reserve Malbec.

Ribeye steaks were the biggest-selling menu item on Valentine’s Day 2020 with a sales uplift of 182% compared to an average day. Sharing steaks such as chateaubriand are also big news – sales were four times that of an average day. Set menu dishes drive the highest rate of sale on Valentine’s – customers want to splash out on premium dishes such as steaks on a special occasion, but also like the perceived value of a set price. This is likely to be especially relevant for Valentine’s 2024.

Source: CGA MealMetrics Valentine’s report, 2021

Top tips for perfect steak • For sharing steaks, opt for a 16oz (450g) trimmed sirloin that has good marbling.

• For individual steaks, my favourite is bavette – for better flavour and it’s more budget friendly. Go for 8oz (225g) per person and 1” (2.5cm) thickness.

• For perfectly cooked steaks on a busy Valentine’s night, add thyme and garlic, and sous vide in a waterbath at 54C for 1-3 hours (for medium rare).

Expert advice from James Birch, Development Chef at Unilever

• Remove from the packaging, dust in pepper and season with a little Knorr Powder Beef Bouillon. If using ribeye, sirloin or rump, render the fat down first in a dry pan. Then turn frequently and baste with butter for 1-2 mins to create that lovely crust.

• Leave to rest for 5 mins, slice and serve.

• Great with Garde D’Or Pepper Sauce and crispy fried shallots.

Pair with Trivento Golden Reserve Malbec.

The big, complex flavours stand up to a good steak

barandkitchenmagazine.com 45

••

•

DESSERTS Put on mini dessert sharing platters or bigger portions of favourites with two spoons!

48%

FRUIT MOUSSE Light mousses are ideal as part of a platter, or try something different with frozen mousse bombes. Scan the QR code below for the recipe.

CHEESECAKE This ever-popular dessert needs to appear on your menu. Give a classic and new option – lemon or passionfruit and caramel.

CHOCOLATE TART Buy mini pastry cases, fill with caramel and top with chocolate ganache, or try a tart raspberry coulis with a white chocolate finish.

SHOTS Give customers a surprise and memorable end to their meal with a free shot. You could offer a chocolate liqueur or limoncello.

There’s a big appetite for eating out on Valentine’s – bookings in 2023 were up 48% on 2019’s figures (the Covid years obviously saw lower numbers due to lockdowns and customers’ apprehension about eating out).

Younger people are more likely to go out for a meal or drinks to celebrate, with 29% of 18 to 34-year-olds planning on heading out compared to 19% of 35 to 54-year-olds and 24% of the over-55s. So plan your menu with this age demographic in mind.

Sources: OpenTable 2023 and YouGov 2023

Falafels Serves: 10 Skill rating: EASY

Ingredients

• 800g can chickpeas, drained, rinsed and dried • 150ml fat-free yogurt • 10g garlic, chopped • 5g MAGGI® Vegetable Bouillon • 10g flat leaf parsley, chopped • 1 tbsp Moroccan spice mix • 50g plain flour • 2 tbsp vegetable oil • ½ cucumber, diced • 200g MAGGI® Rich & Rustic Tomato Sauce • ½ red pepper, sliced • ½ yellow pepper, sliced • ½ green pepper, sliced • 10g coriander, chopped • 10 toasted wholemeal pittas/flatbreads • 100g shredded lettuce

Method 1.

2.

3.

4.

5.

Add the chickpeas, yogurt, garlic, MAGGI® Vegetable Bouillon, parsley, spice mix, flour and half the oil to a food processor.

Blend until smooth and shape into 10 equal patties.

Heat the remaining oil in a non-stick frying pan, add the patties, and quickly fry for 3 mins on each side until lightly golden.

Prepare the salsa by mixing together the cucumber, MAGGI® Rich & Rustic Tomato Sauce, peppers and coriander.

Serve the falafels in the pittas/flatbreads with lettuce and the salsa.

Lemon and Mango Bombes FOR RECIPE

SCAN HERE

barandkitchenmagazine.com 47

A

ON-TRADE

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

3 to try AT CHRISTMAS

What’s on your bar?

ANDY WHITEHOUSE General Manager at The Bear, Crickhowell

Warner’s Christmas Cake Gin Packed full of festive spice and distilled with chocolate and sloe berries, this gin is delicious with cola and a slice of orange.

Rocking Rudolph This full-bodied fruity beer gives a malted toffee taste and crisp bitter finish.

Guaranteed to get customers in the Christmas spirit!

Festive Passion Serves: 1 Skill rating: EASY

Ingredients

• 25ml Teisseire Passionfruit • 50ml tequila • 200ml Britvic Ginger Ale • Passion fruit and lime, to garnish

Method

Fill a highball glass with ice.

Add the Teisseire Passionfruit and tequila, stir. Top up with the Britvic Ginger Ale. Garnish.

Candy Jack Mix Jack Daniel’s Tennessee Whiskey, raspberry purée, lemon juice, sugar, cranberry juice and mint. Full recipe at brws.it/candy

“The Bear is a fifteenth-century ex-coaching inn which gives our establishment a unique feel and ambiance. Interestingly since Covid, we’ve seen more guests who eat and drink with us, rather than just drinkers.

Wine is a definite favourite with food.”

Desert island drink: rum punch with lots of ice and any exotic fruit found nearby!

New tipple on the bar: Cascave Gin – a local spirit with water sourced in the Brecon Beacons.

-- -- --

-

Most versatile soft drink: flavoured tonics. They’re brilliant on their own with ice or served with a variety of cordials and spirits.

- -- --

Top upselling tip: offer versatility and choice in a wine list – different glass sizes and upgrade options work well for us. Knowledge of your drinks also makes a big difference.

--- -- --

Current customer favourite: CWRW (pronounced ‘cu-roo’, which means beer in Welsh), a local bitter.

barandkitchenmagazine.com 49

Cordial

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Make up lime cordial with water and additional fresh lime, then freeze in ice cube trays to make a zesty drink garnish.

Ribena

Add a splash of Ribena to your pancake or waffle mix and top with Ribenastewed fruit and yogurt for a children’s brunch.

Or, swirl 3 tbsp Ribena through blackcurrant muffins and finish with Ribena icing.

I ---->

SAVVY SHORTCUTS

Fruit drinks Use juice, cordial and squash to bring fresh colour and flavour to your menu

Stews

Add 1 tbsp orange juice or blackcurrant cordial to tomato-based meat or vegetable stews. The natural sweetness balances out the tomato’s acidity and the fruit brings complex layers of flavour.

Fruit juice

Fresh orange, apple or pineapple juice tenderise and add tropical flavours to pork or chicken. Marinade pork chops in a mix of fresh orange and lemon juice, for example, then grill.

------>

barandkitchenmagazine.com 51

Tour of Britain

What’s on the menu in the

t s a E h t u o S

The latest stop on our Tour of Britain looks at what Essex, Sussex and Kent offer. Plus, we pick out recipes that show off the local heritage and ingredients

52

estled between the rolling Downs of Sussex and the windswept coast of Essex lies Kent’s sun trap Garden of England, famed for its orchards, tree-grown fruits and strawberries.

But all three South East counties have a larder of specials that compete for their place on any table.

From the classic steak and kidney pie invented by a West Sussex cook in 1861 to the meaty Maldon oyster, both washed down by a fruity, hoppy ale… this corner of England is a culinary celebration. Here’s how to adapt the region’s ingredients to give your menu some coastal chic.

Oysters The salt marsh beds of the River Blackwater near Maldon in Essex have produced sweet, meaty molluscs since Roman times. And they’re perfect for promoting seasonal dining at a premium price.

Native oysters are available September-April.

Excitement, anticipation and the fun aphrodisiac claim make them a wild citrusy winner. Pair with Champagne or wine to elevate your offering, create a buzz and make your venue even more memorable.

Steak and kidney pie Hops Once a 19th century holiday destination for 200,000 hop-picking Londoners, its 3,000 acres still make Kent the UK’s main growing area for this vital beer ingredient. In craft ales, hops’ bitterness balances spicy dishes and cuts through the fat of fried food, cheese and bacon to tempt customers to order more.

Hops can be used to liven up a pizza, in oils on salads or dips, and in a marinade or gravy to give meats and vegetables a subtly bitter, floral flavour. They can even be the delicate stars of your freshly baked breads.

Although lobster, trout and cockles rank high on its delicacy list, Sussex is the birthplace of a recipe that has a place in Mrs Beeton’s original cookbook… and our hearts. There’s nothing like a steak and kidney pie or pudding to give guests the feel-good factor: the tender beef, earthy kidneys and thick, glistening gravy in pastry are the perfect antidote to a cold winter. It’s best served with mash and seasonal veg available across the UK, so is deliciously doable wherever you are.

barandkitchenmagazine.com 53

Grilled Oysters with Peaches Serves: 4 Skill rating: MEDIUM

Ingredients

Steak and Kidney Pudding

Method

Serves: 8 Skill rating: MEDIUM

Ingredients

• 450g braising steak, cut into 2.5cm dice • 25g McDougalls Plain Flour, seasoned • 20ml sunflower oil • 225g ox kidneys, sliced • 150g onions, sliced • 50g Bisto Gravy Mix • 400g McDougalls Suet Pastry Mix

Method 1.

Toss the beef in seasoned flour.

Heat the oil and fry the beef and kidney over a high heat until evenly browned. Add the onions and cook until softened.

2. Combine the Bisto Gravy Mix with 550ml boiling water and stir until dissolved and thickened. Add to the meat mix and bring to the boil. Place in an ovenproof dish and cover.

54

• 2 tbsp unsalted butter • 1 peach, pitted and cut into small dice • 1.5 tsp OLD BAY® Seasoning • 12 oysters in shells

1.

3. Place the dish in the oven at 170C for approximately 2 hours until the meat is tender. Taste for seasoning and adjust if necessary. Allow the steak and kidney mix to cool.

4. Place the McDougalls Suet Pastry Mix in a mixer bowl fitted with a beater and blend in 200ml water on a slow speed until a soft dough is formed.

5. Grease a 225g pudding basin and roll out the pastry to line it. Roll out another small circle for the lid. Use a little plain flour for rolling if needed.

6. Fill the lined basin with the steak mixture and cover with the pastry top.

7. Cover the top with a circle of greaseproof paper and then foil.

Place in a steamer or saucepan half filled with water and steam for 45-60 mins.

2.

3.

4.

5.

6.

Preheat a grill to medium-high, around 230C. Melt the butter in a small saucepan over a low heat. Stir in the peach pieces and the OLD BAY® Seasoning. Cook for about 3 mins, stirring frequently, to attain a thick, emulsified texture.

Rinse the oysters, scrubbing them with a stiff-bristle brush to remove any grit.

Place the oysters on the grill.

Once their shells have opened about half a centimetre, remove from the grill.

Use a small knife to pull off the top half of each shell; discard these shells.

Return the bottom halves (with the oysters and remaining liquid) to the grill and top each oyster with a teaspoon of the peach sauce.

Grill for 1-2 mins, until they bubble. Serve.

Unlock the power of the n.ation.'s best-loued icon.ic bran.ds in. bulk packs, for a better guest experien.ce.

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Find out more, explore our brands and order free POS at kelloggsuantage.co.uk

6 WAYS We help your

business thrive B

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

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

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

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

Scan here to sign up now Sign up to get a £20 Amazon voucher. Limited time offer. Do it today!

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Depot locator

Advice

Expertise

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

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

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

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

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

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

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

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

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JOIN OUR X COMMUNITY @BARKITCHENMAG

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oo COST IN USE

SAVING*

Download parts 1-6 of our social guide here: brws.it/socialguide6

YOUTUBE

The social PART 6 media guide Is YouTube worth considering for promoting your business?

We look at the stats and how you could make the most of it WHAT IS YOUTUBE? Everyone knows YouTube but were you aware that it’s the second most popular social platform behind Facebook? It’s huge but is often not thought about in the same way as the other channels as it works a bit

differently. YouTube is basically a big search engine, but for videos.

If you currently create videos or would like to, then it offers an exciting opportunity to gain more exposure.

YOUR AUDIENCE

GEN Z Age 12-27

GEN Y (MILLENNIAL) Age 28-42

GEN X Age 43-62

HOW CAN YOUTUBE BENEFIT YOUR BUSINESS? What makes YouTube unique is its mass appeal.

More than 50% of all internet users watch YouTube videos, whether they’re 16 or 60. That’s quite a few of your customer base!

It can be tricky to get your videos seen by potential new customers but it’s good for general exposure.

Save uploading time by just using YouTube. Once you’ve added your videos, you can link to them or embed them into your website, or your Facebook and X (formerly Twitter) profiles. Simply copy the video link from YouTube and paste it into your social post or website and the video will appear.

BABY BOOMER Age 63+

74% of internet users aged 45-64 use YouTube 52% of internet users aged 65+ use YouTube Source: Statista, 2021

barandkitchenmagazine.com 59

Top tips on how to do well ON YOUTUBE

About you Fill out your profile section, including a link to your website and your location.

Titles are important As YouTube is effectively a search engine, what you call your videos is key.

Consider what people might be searching for when naming them to maximise views.

WHAT’S YOUTUBE ALL ABOUT?

Tutorials

How-to videos are very popular – the most trending content watched by over-35s is tip and tutorial videos.

57% of 35 to 54-years-olds watch these videos as do 62% of those aged 55 and over. Your chef could do a series of simple how-tos. Think about what skills people would like to learn: knife skills, plating up or how to create a tasty sauce would all work. If you get enough subscribers and views, you could gain a second income from adverts on the videos.

42m+

THERE ARE MORE THAN 42M Unique visitors TO YOUTUBE in the UK

Tours

Give customers tours around your venue. If you have rooms you rent out – bedrooms or private dining areas – this is the perfect way to showcase them. You can then upload the videos to YouTube and share them on your Facebook or X channels. Plump up pillows, mix up your best-selling cocktail and get your team talking about their favourite dish.

Subtitles Many people don’t have the sound up on their phones so subtitles are essential. YouTube can add them for you.

Just make sure you review them and edit if necessary.

Video creation Improve the quality of your videos by using free apps such as Clipchamp or Promeo. You can edit videos simply and add templates to give them a more polished look.

Source: Social Shepherd, Ofcom, Statista Nov 2022

60

Shorts

If you already use Reels on Instagram or Facebook, then you’ll easily turn your hand to Shorts.

They’re vertical videos which can be up to 60 seconds in length.

Quick cocktail tutorials or new dish reveals are ideal.

Look out for the next issue

How to make your roast stand out at Easter

January/February

Out 03 JANUARY

Fresh ideas for putting on your best ever Mother’s Day

Six Nations: how to maximise the big games

Plus Beers: what you need on your menu in 2024 Advice on making your venue more sustainable

barandkitchenmagazine.com barandkitchenmagazine.com 61

Know your BAKING If you want to upgrade your skills, look no further! We’ve spoken to an expert to get THE baking knowledge

1

Beth Stevenson is Recipe Creator and Stylist at Dr. Oetker. She’s worked there for nine years across innovation and development, recipe creation and testing.

HOW TO AVOID COMMON BAKING MISTAKES

Sponge sinks This can be caused by opening the oven door too early as the gases that raising agents create escape. Resist that urge! Or it could be that there’s too much raising agent. Make sure you measure it properly.

Sponge doesn’t rise This can happen when not enough raising agent is added or if the mixture hasn’t been put in the oven promptly.

The raising agent starts working straight away so move quickly!

Cakey brownies Cooking time is key. You want the brownie set around the edges but a bit wobbly in the middle. It will continue to cook once out of the oven. To get the nice papery top, whisk your eggs for up to five minutes to get a moussey texture.

Hard cookies To avoid biscuit-like cookies and get a soft texture, you need to slightly underbake them. You still want a golden colour but don’t wait until they’re hard as they firm up even more out of the oven.

62

Peaked sponge A domed sponge is often caused by overmixing the flour. Fold it in by hand until just combined or you risk knocking the air out. If baking large quantities in a mixer, turn it down to slow when mixing in the flour.

Dense sponge Avoid the all-in-one method. You want to incorporate lots of air to get a light texture, so beat the butter and sugar really well until pale.

2 REMEMBER THE THREE Ts…

Temperature Preheating your oven is key. Bakes don’t like changes in temperature so avoid opening the door before the time is up. Use a thermometer as ovens can be different and temperatures vary within the oven too.

Tins If you have a tin that’s slightly smaller than it should be, cook for a bit longer at a slightly lower heat. For a slightly bigger tin, keep the temperature the same but cut the baking time. Look for conversion charts online to help.

Timings Although every oven is different, a recipe’s timings will have been tested so make a good starting point. If you know your oven runs hot, turn it down a little or vice versa if it’s colder.

PERFECT YOUR

3 DECORATING

Big cakes •F or sandwich cakes, rather than smoothing the icing on, pipe buttercream around the edge and inside of the bottom sponge so you can see a nice finish on the sides.

•S emi-naked cakes (they have a light coating of icing on the sides but you can still see the sponge) look effective and are a good place to start if you’re not that confident.

• When filling big cakes, pipe a buttercream border, then put the filling in and more buttercream on top. This stops the filling spilling out the sides.

•D rip cakes look really effective and hide a multitude of sins! Try a caramel or chocolate hazelnut spread drip. Use a piping bag to squeeze it on as this gives more control.

• To give a sharp finish on a layer cake, do a crumb coat: this is where you layer and stack the sponges, then do a very thin coat of buttercream or ganache (this can be more stable in hot weather) all over.

Place the cake in the fridge for around 30 minutes to firm up the icing. Then add your outer layer.

This initial layer should help avoid those annoying crumbs that can appear!

• To get smooth sides, use a cake scraper. Dip it in boiling water, then dry and use immediately to smooth the icing. To get a sharp edge on the top rim: once iced, let the cake set in the fridge for 30 minutes. Then heat the palette knife, and cut off the top edges of buttercream to sharpen it up.

..

barandkitchenmagazine.com 63

Cupcakes • If you buy just one piping nozzle, get an open star.

With this you can create a Mr Whippy-style topping and a flat rose design.

• Don’t overfill your piping bag, or icing will end up squirting out the top and it’s difficult to handle.

• When trying a new piping technique, pipe onto greaseproof paper to practise first. Then scrape the icing off and put it back into the bag so it’s not wasted.

• Use colours to create unique looks. Put stripes of colouring in a piping bag then add plain buttercream and pipe. This makes some beautiful designs. I’d recommend gel colours rather than liquids – our Dr. Oetker ones are brilliant.

“Baking is a science. You can experiment with flavours but the ratios and ingredients are there for a reason. You might struggle to get the results you’re looking for if you start swapping things out” Beth Stevenson, Recipe Creator and Stylist, Dr. Oetker

4 FREE-FROM BAKING Vegan • Vegan butters and creams are very good now so you can often replace like for like. With the cream, you might need to add flavouring such as vanilla to give it a boost.

• To replace whole eggs in recipes, there are a couple of options. For cookies and pancakes, mix ground flaxseed and water, then leave it to stand until it has a gel-like, egg consistency. For recipes like carrot cake, unsweetened apple sauce and baking powder mixed together works well.

Gluten-free • I’d always recommend following a gluten-free recipe rather than doing your own thing. Flour is crucial for the structure and texture of bakes so without this, the bake is trickier to get right.

• Xantham gum (quarter to half a teaspoon) can stabilise a mixture, and ground almonds can help to add moisture alongside gluten-free flour.

• Dr. Oetker’s Professional Gluten Free Sponge & Cupcake Mix is really good. My friends don’t believe it’s gluten-free!

You just add oil and water to the mix then flavours. It can turn into lemon drizzle, blondies and lots more.

64

Millionaire’s Shortbread Cake

"

Serves: 10-12 Skill rating: MEDIUM

Ingredients

• 400g unsalted butter, softened • 400g Billington’s Light Brown Soft Sugar • 8 medium free range eggs • 400g Allinson’s Self Raising White Flour • 2 tsp baking powder For the buttercream: • 175g unsalted butter, softened • 325g Silver Spoon Icing Sugar • 40g cocoa powder To decorate: • Drizzle of Treat Toffee Sauce • 6 millionaire’s shortbread bites • 5 biscuits, crushed

Method 1.

2.

3.

4.

5.

6.

7.

Preheat the oven to 180C and line three 20cm round cake tins with baking parchment.

Beat together 400g butter and Billington’s Light Brown Soft Sugar until light and fluffy. Add in the eggs, Allinson’s Self Raising White Flour and baking powder and beat until combined.

Divide the mixture between the three cake tins and bake for 25-30 mins. The cakes should be lightly golden in colour and a skewer should come out clean. Leave the cakes to cool in their tins for 5-10 mins, and then remove and leave to cool fully on a wire rack.

For the buttercream: beat 175g butter for a couple of mins to soften it; then gradually add in Silver Spoon Icing Sugar until it’s fully combined and the texture is smooth.

Add the cocoa powder and continue mixing until incorporated. If the buttercream feels too stiff, add 1 tsp of boiling water to loosen it up.

To assemble: on the first layer of the cake, pipe the chocolate buttercream using a star nozzle and then drizzle some of the toffee sauce on top. Repeat again with the second layer.

On the top layer, pipe on the rest of the buttercream and drizzle over some more toffee sauce. Add the millionaire’s shortbread bites and sprinkle on some crushed biscuits.

Biscoff Brownies Serves: 16 Skill rating: MEDIUM

Ingredients

• 150g Dr. Oetker Dark Chocolate • 200g unsalted butter • 250g caster sugar • 3 medium eggs, beaten • 1 tsp Dr. Oetker Professional Vanilla Flavouring • 70g plain flour • 50g Dr. Oetker Professional Fat Reduced Cocoa Powder • 1 tsp espresso powder • 150g Lotus Biscoff Biscuits • 150g Biscoff Smooth Spread

Method 1.

2.

3.

4.

5.

6.

Preheat the oven to 180C. Grease and line a 25cm x 20cm baking tin.

Break the Dr. Oetker Dark Chocolate into pieces and place in a microwavable bowl with the butter. Melt in the microwave in 30-sec bursts, stirring regularly until the mixture is melted.

Add the sugar to the melted mixture and beat until smooth and the sugar is combined.

Add the eggs and Dr. Oetker Professional Vanilla Flavouring and whisk on a high speed for 2-3 mins with a freestanding mixer or hand whisk.

Sieve the flour, Dr. Oetker Professional Fat Reduced Cocoa Powder and espresso powder into the mixture and fold through until just combined. Crush most of the biscuits into pieces, keeping a few aside for the decoration. Stir through the crushed biscuits.

Pour the mix into your prepared tin and smooth the top.

Dollop the Biscoff Smooth Spread over the top and swirl through using a cocktail stick. Put the leftover biscuits on top of the brownie and bake in the oven for 30 mins, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin.

Find Christmas baking recipes here

FOR RECIPES

SCAN HERE

barandkitchenmagazine.com 65

s

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CA RD u yo ur b

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ch an ce t

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A£ 50 G

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Competition

Pl

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

winner

winner

winner

Herb Gnocchi, Roasted Squash Purée, Black Garlic Ketchup, Pickled Chillies and Coriander

Scrabster Coley Fillet, Pittormie Salad Blue Tatties, Samphire, Capers, Parsley and Garlic Sauce

Berry Eton Mess with Vanilla Bean Chantilly, Elderflower Jelly, Toasted Marshmallow and Summer Berry Sorbet

“This plant-based dish has been a bestseller since our new menu launched. It incorporates some of my favourite flavours – the ketchup adds a real punch”

“The inspiration behind this was seasonal local ingredients and sustainable coley. The waxy texture of the potatoes brings the dish together”

“This showcases the best summer fruit and is great for using up egg whites. Customers loved it so I’ve put a spin on it for our new autumn menu”

Starter

Jonathan Herron @ @chefjonathanherron Head Chef at The Angel Inn, Wangford

Sponsored by:

Main

Rory Lovie @ @chefrorylovie

Sponsored by:

Head Chef at The Mucky Duck, Drakeholes

Sponsored by: ..~

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

66

Billy Frost @ @chef_billy_frost

Head Chef at Bridgeview Station, Dundee

~ tk-

How to enter

Dessert

myprofessional

REWARDS

Jo I ~ ~ FOOOI

..

CAATED01'

BRITAIN'S #1CRISP

BRAND*