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Caterer

connections July/Aug 2019

The magazine exclusively for catering professionals

Winning results

Make the most of the summer of sport

freezy does it

Our guide to ice cream inspired treats

Star

quality How Tommy Banks became the UK’s youngest ever recipient of a Michelin star

Taste of the med

Recreate some of the best holiday dishes


Hello. . .

…and welcome to your July/August issue of Caterer Connections. Summer is a great time for caterers, traditionally when consumers are most likely to head out for the evening to soak up the lighter nights and friendly, sociable atmosphere. We’ve got another bumper edition for you, packed full of hints and tips to help you make the most of the opportunity. Burgers are hugely popular in Britain, and you’ll be hard pressed to find a British menu that doesn’t feature at least one variant. Burgers really come into their own during the summer months, so on page 48 we look at a few things to bear in mind when putting together your menus. Prepare for food envy. Staycations are on the rise, and thanks to Brexit it’s a trend that’s set to continue. Regardless of your views on our exit from the EU, staycations can only mean good things for our economy, so plan ahead with themed evenings and incentives to help boost footfall. Head to page 27 for more. Speaking of Brexit, we looked to the Federation of Wholesale Distrubutors Chief Executive James Bielby and UK Hospitality’s CEO Kate Nicholls to share their concerns about the future for caterers and the industry as a whole when the UK leaves the European Union (page 46). On a lighter note, for this issue we also grabbed a few minutes with British Michelin-Star-winning head chef Tommy Banks. Head to page 14 to read about his inspirations and aspirations and what gets him up in the morning.

Les & Martin s

tips for preparing for autumn

1

Get ahead Although we would never wish the time away, especially during the warm weather, it’s always a good idea to be ahead in this industry.

Look at your sales figures from last autumn, and check out our news pages to keep on top of the latest trends.

2

Try something different As dining out is no longer seen as an occasional treat it’s harder to turn heads. When putting together your autumn menus, take some time to experiment with unusual flavours and less obvious choices.

3

Decorate your venue There’s nothing quite like the change from summer to autumn, so create an atmosphere and some theatre in your venue. Use mood lighting and fairy lights to set the cosy tone, and don’t forget to get some decorative pumpkins in time for some Halloween fun.

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14 In this issue FEATURES

14 18

exclusive: Tommy banks The UK’s youngest Michelin starred chef shares his career path

Spicely does it We visit one of the south coast’s star attractions, Ojo Rojo

27

on trade Bring the taste of the Mediterranean to your venue

32

cost sector Still the most popular eating-out occasion, we celebrate the roast

36

quick serve How ice cream can deliver hot sales this summer

41

winning results The biggest dates in the sporting calendar could mean big business

46

brexit What we know so far...

27

18 36

regulars

32 Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Unitas Wholesale. For unitas Wholesale Les Mohammed and Martin Spivey For THe Bright media agency Editor Stephenie Shaw Head of Design Emma Bramwell Designer Rafaela Aguiar-Hill Staff writer Rosie Bambury Artworker Chris Gardner Profile photography Roy Kilcullen Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902263 or adam@thebrightmediaagency.com

48

07

events Our round up of the events you should be embracing in your venue

09 12 48

News The trends and updates from across the foodservice industry

what’s cooking The latest must-have products in season: burgers Who doesn’t love a burger? caterer connections july/aug 2019

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Events

maaknoete

Here’s our round-up of the key foodie dates to bear in mind during the hottest months

July

Ice Cream Month

As the summer temperatures soar, use this month as an excuse to push sales of the nation’s favourite way to cool down.

1–14 July

2 August

There will be two words on everyone’s lips during this championship – strawberries and cream. Get fully stocked up and, if you can, make sure the TV is turned on for customers to watch.

A celebration of all things beer is held annually on the first Friday in August, so use this day to give your beer sales a boost.

Still the most popular choice for fizz fans, prosecco is a great summer choice so stock up on strawberries and cassis to add an extra kick to your fizz.

12–18 August

23–25 August

Wimbledon Championships

12–14 July

British Grand Prix

A barbecue will go down well during the British Grand Prix if the weather’s on our side. If you have a beer garden, why not dress to impress by handing some racing-themed bunting and balloons around?

International Beer Day

30 July

National Cheesecake Day Lemon, vanilla, New York… or why not really push the boat out and launch a competition to encourage guests to invent their own cheesecake flavour?

2–26 August

Edinburgh Fringe Festival

A huge event for foodservice professionals all over the city, the Fringe is the biggest arts festival in the UK so make sure your offer shouts loudest to win the crowds.

Afternoon Tea Week

To celebrate the great British tradition why not stand out from the crowd by hosting themed events such as an American- or Alice-in-Wonderland-themed tea?

13 August

National Prosecco Day

The Big Feastival

An annual festival held in Kingham in the Cotswolds, this family-friendly foodie extravaganza brings together the famous chefs, street food and top alcohol brands against a backdrop of excellent live music and kid-friendly haybales.

7 July

World Chocolate Day

Why not have fun by infusing savoury flavours with chocolate, such as chilli?

8–14 July

Great British Pea Week

An annual celebration of peas, why not try some delicious pea-packed recipes on your menus such as pan-fried salmon with pea and citrus crust?

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9

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Tayto Group – the one stop shop of leading snack brands that are perfect for licensed and foodservice. Everything you need to deliver incremental sales and profits to your business. Contact Neil Sturgess - 07918 733220 /neil.sturgess@tayto.com *Norstat Omnibus | Online Access Panel 4,051 licensed GB representative respondents | July 2016


News

shaken not stirred Service with a smile?

When it comes to delivering a consistently great experience for your customers, service is what makes the difference between a good time and a great time. With that in mind, how happy are your staff? Are they engaged in their work, and do they feel motivated to come in and do a great job? If not, it’s time to ask yourself why not and what changes you could make to improve things. The latest research from the Royal Society for Public Health has revealed that almost two-thirds (62%) of hospitality workers don’t think that the foodservice sector looks after its employees. The report shows that more than four out of five employees reported increased stress, and almost half of those surveyed said they wouldn’t recommend working in hospitality. Not great statistics, so what can be done to improve things and retain your best staff? A first step has to be looking after the health and wellbeing of staff. What support do you currently offer? Could you look at putting together a package of support that includes sick leave, regular one-to-ones between managers and employees, and mental health first aiders?

Plastic straws and drink stirrers look set to become a thing of the past, thanks to new rules set to be introduced next April. With more than 5bn plastic straws and 300m plastic stirrers used in England each year, it is hoped that this ban will reduce litter as well as help the environment For those in foodservice and the on-trade, now’s the time to source alternatives such

as paper straws, or opt to serve drinks without straws. There will be an exception for people with medical needs or disabilities. Bars, restaurants, pubs and catering establishments will not be able to display plastic straws or provide them automatically from 1 April 2020.

Scratch no-shows Did you know that no-shows are costing the hospitality sector approximately £16bn each year? This whopping price tag has been attributed to the popularity of third-party booking platforms which take away accountability, making it all too easy for diners to change their mind and not let you know. Is this something you struggle with in your venue? Have you considered using booking reminders to keep contact between you and your customers? Research shows that automated text messages are the most effective way of reducing no-shows by as much as 82%.

Remember your OAPeas People over the age of 60 aren’t getting enough fruit and veg, according to latest research. With not getting their recommended five portions a day, and nearly a quarter not eating as much as they can due to living alone, it’s worth looking at your menus to find ways to sneak in as much goodness as possible.

80%

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News

waste not want not fighting the pay gap

Women in Hospitality, Travel and Leisure has recently launched a return-towork programme aimed at reducing the gender pay gap. In the UK, nine out of 10 potential returners to work are women and the programme, Comeback to HTL, aims to provide support to those wishing to return back to the workplace through training and work placements with a variety of employers in the hospitality, travel and leisure industry.

Cut food waste by 50% before 2030. That’s the pledge that food, retail and hospitality operators have been called on to make by the environment secretary Michael Gove. Also announcing a week of action to take place in November, Gove would like 50% of the UK’s largest food businesses measuring, reporting and acting on food waste by 2019. If you’re not already doing your bit to tackle food waste, now is a good time to start looking at ways in which you can. Analysing stock levels and getting staff to keep a note of any stock thrown away is a good place to start.

As predicted, rum sales are soaring with almost bottles sold in 2018, according to recent figures. Sales last year were worth more than £1bn, according to the Wine and Spirits Trade Association (WSTA). golden and dark rum on-trade SALES are up, with golden rum the most popular choice, up 7% on the previous year. Make the most of thIS by offering rum-based cocktails or a pale, dark and golden rum SELECTION with mixers.

35 million

Selfies drive sales We all know that a picture tells a thousand words, and courtesy of social media, that’s never been more true. Encouraging customers to share images of themselves in your venue, a striking cocktail or a delicious meal remains a huge opportunity for venues to spread the word. With plenty of new cafés, bars and restaurants popping up on the high street, all with Instagrammable décor, it pays to think carefully about your surroundings to encourage customers to share their experience on social media and bring in new faces.

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caterer connections july/aug 2019


Available now, stock up today. 2 CGA - GB Mixed Drinks Report 2018 – Out of Home Leisure Market.


Our guide to the products that should be on your shelves

Whats ’

cooking

From Zero to Hero

Tapping into the rising demand for alcohol-free beers that deliver on taste, Birra Moretti Zero has launched into the on-trade. With the alcohol-free category up 21% year on year,* it’s no surprise that booze-free beers mean big business for those working in the on-trade. Birra Moretti Zero is supported by extensive digital advertising as part of Heineken UK’s mission to deliver the country’s leading alcohol-free portfolio. *Source: Nielsen, MAT Total Coverage Sales Value Data to 01.12.2018

classic double act tops the bill What says match made in heaven more than the classic combination of tuna and mayo? Deliciously versatile, tuna mayo remains one of the UK’smost popular choices whether you’re serving it with baked potatoes or salads, sandwiches or baguettes. Improve your margins by stocking up on the perfect pairing: creamy Caterers Kitchen Mayonnaise and tasty Caterers Kitchen Tuna Chunks in brine.

You’ve been Tangoed Keen to capture the heyday of its youth, Tango has tweaked the recipe of its sugar-free orange drink to bring it closer to the original. At the same time, it has also launched two brand-new sugar-free flavours, Tropical and Strawberry and Watermelon. All three flavoured drinks are available in a variety of formats: 33cl cans, 500ml bottles and 2l bottles.

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caterer connections July/Aug 2019

brand new look for cobra

In a bid to appeal to diners enjoying all types of cuisine, Cobra Beer has been given a fresh new look. A new-look bottle and can packaging is now available across the range, including Cobra Premium Beer, Cobra Gluten Free and King Cobra. There are also new dispensers, glassware and point of sale available for bars and restaurants. This rebrand is part of a £1.2million investment for the beer brand, originally brewed in Bangalore, India and imported and distributed to UK restaurants.


Ricely does it

Proving to be a big hit with consumers, Pringles’ recently launched Rice Fusions are designed to introduce a taste of the exotic to your venue. With a lighter texture, Rice Fusions have less saturated fat and less salt than traditional Pringles, tapping into the trend for healthier alternatives. Available in three bold flavours: Malaysian Red Curry, Indian Tandoori Chicken Masala, and Peking Duck with Hoisin Sauce.

Dining al fresco

We all know what summer means – time to dine al fresco! If you’re providing catering outdoors from barbecues to ready-made picnics, festivals to fairs, you’ll need all the catering essentials. Stock up on everything you need without breaking the bank with Caterers Kitchen. From cutlery, plates, insulated cups and lids to the all-essential 3-ply napkins, it’s all available from Unitas Wholesale member depots.

Go nuts

KP Snacks has relaunched its bestselling flagship brand KP Nuts, with a fresh new look and brand new environmentally friendly recyclable packs. With a new bold, bright sunshineinspired design and innovative, stand-up, resealable new pack structure, the relaunch

is being supported by a £1.3m media spend, so expect to see high demand in your outlet. The brand new packs will be rolling out during the summer months across the entire KP Nuts range, including Original, Dry Roasted, Honey Roasted and Unsalted varieties.

Mixing it up

Designed to delight consumers when teamed with spirits or in cocktails, Coca-Cola is raising the bar for premium mixers with the brand new additions to its bestselling soft drinks range. To ensure it meets consumer demand, Coca-Cola has worked with several of the world’s leading bartenders to create four distinctive flavours, influenced by the most popular global trends. Coca-Cola Signature Mixers Smoky Notes contains ylang ylang, dried fruit and warm brown spices with subtle hints of oak. Coca-Cola Signature Mixers Spicy Notes is mixed with lime, ginger and jalapenos. Coca-Cola Signature Mixers Herbal Notes is a blend with dill leaves, citrus and lemongrass. Coca-Cola Signature Mixers Woody Notes has a tart citrus flavour, provided by patchouli, yuzu and basil. caterer connections july/aug 2019

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Interview

“I want get back to my roots because that’s what appeals to me – I much prefer the idea of feeding cattle than appearing on TV” Tommy Banks never planned on being a chef and yet he became the UK’s youngest recipient of a Michelin star at the age of just 24. Caterer Connections spoke with him to see what that’s all about 14

caterer connections july/Aug 2019


When and how did you decide to become a chef?

Well, I didn’t really. My family are farmers originally, until my parents had a change of direction and bought a pub when I was 17. I had never even considered being a chef but I just got stuck straight in working in the pub kitchen.That feels like a million years ago now. From the beginning, we wanted to make the pub a destination so we strived to make really interesting food. I eventually took hold of the kitchen and we started growing our own vegetables. We now have 15 acres and we’re fully sufficient with our own produce.

What’s your most versatile ingredient?

Eggs are so versatile. It’s incredible that one simple ingredient can form the basis of so many dishes such as cakes, meringues and custard, and yet they can be fried, poached, scrambled… the list just goes on.

Who inspires you?

My family inspires me every day, as do the staff I work with. I come into work and the guys there are so motivated – they push me forward all the time and you can’t not find that inspiring. Everyone around me is so hardworking, so I don’t need to look far to find inspiration. caterer connections July/Aug 2019

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Interview

mean it’s great. Actually, people don’t really care about how many ingredients are in something or how long it took you to make, they care about the flavour.

Favourite dish to cook at home?

I always hear about chefs who can’t wait to eat at McDonald’s on their day off, but I actually just really enjoy eating good food. I’d have to choose a big steak with hollandaise sauce and chips, which makes the whole house smell great.

What advice would you give to aspiring chefs?

That it’s important to remember the virtues of patience and hard work. For a chef it’s impossible to be successful overnight. It takes a lot of time, effort, work and sacrifice in getting there, but be patient because it will happen.

What’s one gadget you can’t live without in the kitchen? of myself – that’s not really an emotion I ever feel. I’m prouder of the people I work with than I am of myself. I’m always striving to better myself and thinking about the next thing.  

What would your ultimate food and wine pairing be?

I love a classic Sunday roast with a bottle of Amarone, an Italian red wine.

That sounds delicious…

What’s your signature dish?

Normally I don’t strive to have a signature dish because that usually means we’re not moving on and we’re staying stagnant, but at the moment we’ve got a beetroot cooked in beef fat dish that’s really popular.

What’s your proudest moment and what was the biggest turning point in your career?

I’d have to say the first time I did Great British Menu. No one had really heard of my restaurant before then, so it was a great opportunity to raise our profile. We were still pretty quiet at that point despite already having a Michelin star, but being on Great British Menu raised our profile substantially and our footfall shot through the roof. It really put us on the map. Other than that, I don’t really feel proud

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caterer connections july/AUG 2019

Absolutely. You just can’t beat it!

If you could go back to the start of your career when you were 17 and give yourself one bit of advice, what would it be?

Definitely my Thermomix.

What’s your ideal autumn menu?

I love lamb in the autumn. People strive to get lamb on the menu as early as possible but I love having it a little bit later in autumn because by then it’s been eating grass all summer so it’s full of fat and flavour. In terms of vegetables, there’s so much amazing produce in the autumn months. I’d go for the first Jerusalem artichokes, then a lamb dish, followed by a delicious damson and apple crumble for dessert with a glass of damson gin.

That sounds incredible. If you could only eat at one restaurant for the rest of your life, where would it be?

I believe everything happens for a reason so there’s nothing I’d try and do differently if I could go back. I guess I’d just give myself a talking to about knuckling down and working hard rather than stressing out about all the social events I was missing out on because I was in the kitchen working.

You’d want someone quite flexible if you were eating there forever or it would get pretty boring. I’d have to choose Josh Eggleton at The Pony and Trap in Chew Magna. He’s a complete flavour gangster, and Chew Magna is such a beautiful part of the world. It’s classic pub food and has a little bit of everything.

Having confidence is important but not if it’s misplaced. I think a big mistake that chefs can make is to overcomplicate food. I used to try and impress people with technique too much and I’d make the mistake of thinking that if a sauce took three days to make, for example, that must

Last year was so busy and this year I’ve really enjoyed getting back on the farm. We’re quite well set up there and I want to become as knowledgeable as I can. I want get back to my roots because that’s what appeals to me – I much prefer the idea of feeding cattle than appearing on TV.

What’s the worst mistake a chef can make?

What are your aspirations for the future?


Profile

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Mastering

all trades Adapting your venue to be a cafÊ, bar and restaurant all rolled into one is a tough call, but Ojo Rojo, with its Mexican street food and vast cocktail menu, has emerged as one of Bournemouth’s most popular venues

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Profile

hen Trevor Hill lived in Mexico, he fell in love with the country’s bright, vibrant street food and had a vision to recreate some of these amazing Mexican dishes back in the UK. He knew that for many consumers, their only experience of Mexican food came from a packet bought in the supermarket or via a chain restaurant. Trevor recognised this as a huge opportunity to offer something bold and exciting. Inspired, Trevor then spent time exploring different flavour combinations, doing tastings and learning as much as he could about Mexico’s street food culture, alongside the traditional Mezcal spirits, before heading back to Bournemouth and making his vision a reality.

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caterer connections july/aug 2019

Ojo Rojo, pronounced Ocko-Rocko, describes itself as a ‘contemporary Mexican restaurant’ that offers something for everyone, regardless of the time of day. From a lunch stop, to quality coffees as an afternoon pick-me-up, a Mexican street food restaurant and then cocktail bar by night, it’s no surprise that Ojo Rojo has established itself as one of the most popular venues in Bournemouth since opening just three years ago.

Getting started

Being based in one of the south coast’s most popular resorts means that venues really need to stand out. “Competition in Bournemouth is fierce,” agrees Trevor. “There are so many bars, cafes and restaurants all competing for the same customers, so it was clear from the outset


that we needed to offer something different and something special. to get customers through the door that first time.” “The most important thing for us was to identify what it was that we wanted to offer, and then with every single day, get better and better at it,” he continues. And this is exactly what he and partner JJ Adams, have done. The aim of the restaurant has always remained the same: to provide vibrant, tasty and healthy Mexican-inspired dishes, created with the freshest of ingredients. There are no starters or main courses to choose from, instead the menu aims to capture the social eating aspect of street food, where food is shared and there is a procession of dishes for the table to enjoy. This can pose a challenge for those new to the restaurant, so Trevor and

Above clockwise from left: one of the 130 Mezcals; the ‘best margarita in Bournemouth’; Bartender Ed Vaughn makes The Plumed Serpent

Right: Ojo Rojo switches seamlessly from chilled lunch venue to cafe by afternoon and restaurant and bar by night

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Profile

Tequila, it makes me happy “The best way to drink tequila is straight, at room temperature, sipped to taste the flavours. Some have it as a drink, I prefer to have mine as a dessert after a meal,” says Trevor. “We serve it in little clay sipping cups which are designed to complement the aromas of the Mezcal. Some customers who are new to the different types of Mezcal rub it into their hands, sniff and lick it, to taste the different flavours. “With so many Mezcal on offer, we talk you through the choices. We also hold tastings, and our staff will explain the different types and suggest ones for you to try. We even hold Mezcal flights for customers to enjoy: three different Mezcal with an explanation of how they work together and what’s in them.”

Clockwise from below: Chef Candra Johnson puts the finishing touches to tacos; There are more than 130 different Mezcal on offer for customers to try; Mezcal is served in small clay sipping cups which complement the aroma

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Above: Customers are spoilt for choice when it comes to choosing a drink from the bar Above right: the Pork Belly Tacos are one of the stars of the menu, designed to be shared around the table


his team always take the time to ask if a customer has been before, and if not, they will talk them through the menu. “We have a script that we go through to explain how we want our food to be experienced,” he says. “We advise on dishes and recommend the right quantity for the number of people. We also suggest wines to match dishes and customers are really appreciative of this approach.” Given the social aspect of Ojo Rojo, it’s no surprise that there are plenty of choices for those with allergens, those wanting gluten-free dishes and vegan options. “We pride ourselves on offering a a great range of food to suit everyone,” he says. “In fact, many of our dishes are vegan so they’re suitable for everyone at the table. When you’re sharing different dishes around the table, it’s essential that everyone feels excited by the food in front of them. We’ve made all our sides vegan and gluten-free so everyone can tuck in, and and those who prefer meat dishes can opt for additional dishes so there really is something for everyone.”

Time for a drink

As Ojo Rojo is proud to be a bar as well as a restaurant, Trevor was keen that it offered a happy hour to attract those on their way home from work. Then, to entice those

“we pride ourselves on offering a great range of food to suit everyone. when you’re sharing, it’s essential that everyone feels excited by the food in front of them.” already inside, there’s a second happy hour to encourage them to stay on with a special discounted margarita menu. Ojo Rojo also prides itself on a vast array of Mezcal, more than 130 to be precise. “We have the largest collection of Mezcal on the south coast,” says Trevor. Mezcal is the wine of the spirit world, created from up to 50 different agave varieties. It must be made from within 8 states in Mexico, and the diverse flavours represent who made it as well as where it was made, with deep, smokey, earthy tones alongside lighter, floral and fruity options. Tequila is a type of Mezcal and the range on the bar shelves are all 100% blue agave.

Times, they are a-changing

One of Ojo Rojo’s USPs is its ability to be a master of all trades. It opens at midday most days, providing a great value, chilled lunch spot offering lunch packages alongside the main menu and daily specials. In the afternoon it has a relaxed

café vibe, with a range of great quality coffees. In the evening it’s a busy restaurant then after dark, it’s a cocktail bar. “Making sure the environment suits the time of day is key,” says Trevor. “We spend a lot of time creating playlists for different times of the day, and we adapt the volume and lighting to create the right atmosphere. We then tweak it according to the natural light outside. “We have such a diverse clientele that it’s essential we cater to everyone. There’s plenty of overlap too, such as those who pop in for a coffee but are tempted to stay for an early evening drink or sharing plate, while those who come for a meal often stay later for cocktauls when the music gets louder and the lights are dimmed.” Trevor and JJ are also smart enough to know that with late-night drinking comes late-night munchies, so after the kitchen closes at 10.30pm on a Friday and Saturday, tacos can still be ordered and made at the bar. caterer connections july/aug 2019

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Profile

Clockwise from top left: Manager Gemma Terry oversees the day-to-day running of Ojo Rojo; It’s not hard to see why customers flock to the Bournemouth venue. Bottom right: Tacos are a big hit with Ojo Rojo’s clientele

Make a date

With so many venues competing for attention, Trevor and JJ knew they needed to think creatively to make the venue a long-term success. “There’s always quieter evenings mid-week and every venue wants to draw in customers so we started holding regular events,” says Trevor. “These have really taken off and we now see a real crowd come for our quiz nights which are held every Wednesday.” There’s also live music every Thursday, which pulls in yet more people, along with Tequila and Taco Tuesdays, where all tacos and house tequilas are 3 for 2, plus Margarita Mondays, simply because

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caterer connections july/aug 2019

“we make the best margaritas in Bournemouth,” says Trevor. The packed events calendar is really working for Ojo Rojo. “There are so many ways to portray a venue’s personality, and we’re keen that we’re not just seen as a restaurant but a great place for a drink too. “Our traditionally quiet nights are now really busy, and it helps us to deliver so much more – it’s about offering an experience, not just food and drink. We aim that any experience at Ojo Rojo is really enjoyable.”

Challenges

As any one working in foodservice will know, 2019 poses lots of challeges. “It is a

difficult time,” says Trevor. “Margins are low and competition is high. It’s critical that you portray who you are and make it as exciting as you can to attract and retain customers.” “We’ve worked hard to ensure our operation both front and back of house is as slick as it can be. We have a great team behind us. We focus on clearly communicating our expectations to staff so they can understand what we’re trying to achiever. We provide in-depth training and always listen and give our staff a say in how things are done. In venues like ours, it’s obvious when staff enjoy their work and it all adds to the atmosphere and the experience for customers.”


FACT FILE

130 Mezcal on offer

customers

800 through the door

each week

cocktails

covers

over two floors

Staff

open

“We focus on clear communication tip with staff so they understand what We want to achieve. We provide indepth training and always listen and give our staff a say in how things are done

days a week caterer connections july/aug 2019

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g n i c u d o r t In

NEW HEINZ SALAD DRESSINGS

NO ADDED PRESERVATIVES OR FLAVOURS

stra wbe rr blac ies, blu kbe ebe rrie rrie s s,

honey, mustard

lemon, lemon zest, thyme

red grapes

garlic, tarragon, black pepper, dried bell pepper

garlic, cheese, herbs

The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer.

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On trade

A

tasteOf the med Get creative with your menu and delight the staycationers and those wanting to recreate their favourite holiday dishes

W

hen it comes to summer dining, it really does pay to think creatively. As a nation, we’re getting more adventurous with our food and drink choices, and whether they’ve been inspired by a TV show, blog or meal out, it’s clear that customers want more than just the classics. In the summer, many of your customers will have been inspired by their travels and are looking to replicate some of the dishes they tried while on holiday, so how can you make the most of this in your venue?

Whether you introduce themed specials, or hold a themed evening one night a week, focusing on a different country, it can be a sure-fire way to attract customers wanting to remind themselves of a great trip away or to make the most of those opting for a staycation. If your venue has a beer garden that’s packed in the summer months, why not create some samples of your themed menu and offer them around, along with a menu, so that customers order a meal or book for another time? While getting creative in the kitchen, don’t

forget the drinks. Whether it’s Spanish beers, French wines, Greek liqueurs or a traditional holiday cocktail, food and drink go hand in hand to create a great evening. We’ve rounded up some of the most popular dishes and ingredients from around the Mediterranean with some great ideas for how you could bring them to life in your kitchen.

get the music right Make sure your playlist works well with the theme of the night tip

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On trade

Greece

When you think of Greek food, fresh and healthy dishes always spring to mind. From the classic dip tzatziki (yoghurt, cucumber and garlic) to the freshest seabass, garlic-infused lamb and the tastiest crunchy salads, Greek food is simple but so, so delicous.

Olives

No Greek meals would be complete without olives and olive oil. Offer olives, olive oil and warmed breads as either a starter, light bite or a sharing board, and you’ll delight your customers. You could go one step further and make your own flavoured olives, such as garlic and rosemary.

SERVES

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Taramasalata

This dip made of fish roe is a Greek must-have, but making it fresh is essential as supermarket-bought taramasalata bears no relation to this delicious dip. This creamy blend of pink or white salted or smoked fish roe has either a bread or potato base and a drizzle of virgin olive oil or a quick squeeze of lemon. Serve with warmed pitta breads, breadsticks, or even crackers. ingredients 225g smoked cod roe Juice of half a lemon 150ml olive oil 150ml groundnut oil (or flavourless oil) A little boiling water 1 clove garlic, crushed 1 level tbsp fresh chopped parsley

Greek salad

method Soak the cod roe in cold water for a few hours, then rinse and drain before peeling off the skin. Put roe into a mixing bowl and mash to a pulp, then whisk with the lemon juice, before adding the oils, one drop at a time. Keep adding oil until the mixture becomes solid and dry. Add a little boiling water, just enough to turn it into a mousse. Add the garlic and parsley, and serve with croutons or warmed pitta bread.

1 2 3 4

ingredients 4 large vine tomatoes, cut into wedges 1 cucumber, peeled and roughly chopped 1 red onion, thinly sliced 16 Kalamata olives 1 tsp dried oregano 100g feta cheese, in chunks Greek virgin olive oil Method Combine all ingredients, season and add the olive oil, and serve with fresh bread to mop up the juices.

SERVES

2

Pair with… Ouzo Considered the national drink of Greece, ouzo is strong in aniseed flavour and ideally served chilled, with or without ice, although you can add water which releases the essential oils from the aniseed, turning the drink cloudy and increasing the aromas.

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Spain

From tapas to paella, Spanish cuisine is known for being among the best in the world. Rich, spicy, deep flavoured and varied, visitors are spoilt for choice with so many regions’ distinctive styles competing for attention.

Cured meats

Jamon is ubiquitous in Spain, carved thinly from cured legs of pork to be seen hanging in most bars and restaurants. Jamon is a serious business and an art in Spain, with many factors determining quality, such as the type of pig, what they are fed, and the curing process.  Jamón ibérico de bellota is the top category, while Ibérico or Serrano ham are also popular but cheaper. Another favourite is chorizo, a cured sausage with sweet and spicy flavours, identified by its red smoked-pepper colouring. You’ll also see the softer-flavoured  salchichón served on mixed charcuterie platters.

SERVES

2

Tortilla Espanol

The Spanish dish is a tradition and everyone has an opinion on how it should be cooked. The best ones come from slow-cooking caramelised onion and potato in olive oil, which later creates a soft-sweet centre once egg is added and it is cooked into a thick omelette, almost like a cake. ingredients 2 large onions, halved and thinly sliced 5 tbsp olive oil 800g waxy potato, peeled and thinly sliced 6 large eggs method Soften the onions with 1 tbsp olive oil, cook over a low heat until golden and caramelised. Bake the potato slices tossed in 3 tbsp olive oil and seasoning until the potatoes slices are soft, but not brown. Mix the eggs with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20–25 mins. When nearly all the liquid egg is gone, flip it over and cook for another 3–4 mins. Serve cut into wedges, warm or at room temperature.

1 2 3 4

Pair with… sangria Don’t associate the sangria you can buy for a couple of euros with the real deal. Delight your customers with a jug of this European favourite: ingredients 1 bottle of light red wine 4 oranges 2 apples, peeled and sliced 5 tbsp caster sugar Ice cubes method Cut one orange into thin slices and add to a jug. Juice the remaining oranges, and pour into the jug, along with the apples, wine and sugar. Chill then serve in ice-filled glasses.

SERVES

2-4

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On trade

france

Known worldwide for its finesse and flavours, French food gets the thumbs up from fans of fine dining, but actually many French dishes rely on simple ingredients that work wonderfully together. Forget snails and raw beef and try a menu that brings together classic flavour combinations such as smoked meats, a range of cheeses, breads and delicious wines.

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SERVES

4

Confit de canard Ingredients Handful of coarse sea salt 4 bay leaves 4 garlic cloves Handful thyme sprigs 4 duck legs 100ml white wine method The day before, scatter half the salt, garlic and herbs in a shallow dish. Lay the duck legs, skin side up, and add the remaining salt, garlic and herbs. Cover and chill overnight. Pour the wine into a saucepan that will fit the duck legs in a single layer. Brush off

1 2

the salt from the duck and place, skin-side down, in the wine. Cover and heat, leaving to simmer on the lowest setting for 2 hours. The duck should then be submerged in their own fat and the meat should be tender. They can be served at this point, or crisped up, and the liquid can be used to make a delicious gravy. Serve with golden roasted potatoes, a crisp salad and a glass of dry white wine.

3

Soufflé

The word soufflé means ‘to blow out’ and is a classic French dessert. This airy, egg-based dish is notoriously tricky to get right, so make sure you practise before adding it to your menu. There are so many tasty options on offer, but a classic chocolate soufflé is always a popular choice. Team with berries and a dusting of icing sugar to wow your customers.

Pair with… Citron Presse This French deconstructed lemonade is the perfect thirst quencher. Serve freshly squeezed lemon juice in a glass filled with ice, a jug of cold water and some sugar. Your customers can then make their own concoction for the desired amount of tart versus sweet.


italy

One of the first things associated with Italy is the food. From pizza to pasta, to soups, stews and salads, Italian cuisine has something for everyone.

Pair with‌ Aperol Spritz A drink of choice for many Italians is the mixture of Aperol, which is made from bitter orange, rhubarb and herbs, with prosecco and tonic water to make a bright orange, fizzy spritz.

SERVESÂ

12

bruSchetta Ingredients 24 baguette slices, half an inch thick 4 garlic cloves, peeled 10 tbsp extra virgin olive oil Method Rub each slice with a peeled garlic glove and brush with olive oil. Bake for a few minutes until golden brown, and then add toppings and serve.

Spaghetti carbonara

A guaranteed crowd pleaser, this dish is a popular choice for old and young and is made with the simplest few ingredients – just egg, prosciutto, parmesan and pasta. Introduce a different dimension with the addition of garlic, sun-dried tomatoes, mushrooms, rocket, spinach, chilli, asparagus or chorizo.

Bright idea! Tomato and basil, prosciutto and parmesan, cranberry and brie, gorgonzola and rocket, smoked salmon and cream cheese, goats cheese and honey, steak and stilton.

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Cost-sector

Raise a toast to the classic roast When it comes to crowdpleasing menu options, you can’t go far wrong with the traditional Sunday roast

W

hen you think of traditional British fare, the roast dinner has to top the list. Whether it’s classic roast beef with all the trimmings, Christmas Day lunch or a mid-week roast chicken, you’ll be guaranteed to have happy customers and very clean plates. With studies showing that heading out for a Sunday roast is still the UK’s favourite dining out occasion of the week, it’s worth making sure you’re doing it right, being creative where you can and that you’re standing out against your local competition.

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Stand out

If you know that your competitors deliver great roasts at great prices, then you need to focus on standing out. Take a look at your menu. Are there any simple changes you could make to really deliver the wow factor? Remember, the major restaurant chains mass-produce their roasts in huge quantity and while they may be costeffective, this definitely gives you the advantage to make your roasts a little bit more unique. While the meats may remain the same, think about seasonal side dishes, such as


Cost sector

Make the most of the roast Premier Foods Marketing Manager Sarah Robb shares her top tips for those working in the cost sector. Schools: It’s important that school meals are nutritious and cost-effective but most importantly, that pupils like them. McDougalls Yorkshire Pudding Mix means caterers can make perfect puddings every time by just adding water. Paxo Sage & Onion Stuffing is great for keeping meat moist and also helps control the cost per portion. A healthy diet is a key part of school and parents want to see that taken seriously on the school menu. Pupils with gluten intolerance will need to be catered for. Bisto Gluten Free Gravy Granules deliver on taste as well as supporting a gluten-free diet and are the ideal solution.

However you approach your roast, you can’t go wrong with the freshiest, tastiest sides and lashings of gravy

butternut squash, celeriac and kale. How about a delicious honey-roast squash or salt-baked celeriac to work alongside your roast potatoes? With demand growing for vegan and vegetarian options, it’s essential that you have a menu that suits all customers. How about offering a butternut squash wellington, nut roast or a brined cauliflower steak as an alternative to the traditional meat-based roast? Think about swapping duck fat for vegetable oil when making your roast potatoes to give you an option for all.

Go premium

If you want to drive up your profits, how about encouraging diners to splash out on a more premium offering? A great way to increase their interest in something a little more special could be to offer the option of mini joints, carved at the table, so customers can help themselves. What about different gravies or stuffings? Alongside your roast beef, could you offer a chateaubriand for two? And don’t forget those essential little touches such as homemade horseradish, mint sauce or a redcurrant jus – these

Hospitals and care homes: It’s important that those living with dysphagia are fully catered for; malnutrition and anxiety about having to eat something different to peers are two of the main issues. Our IDDSI Dysphagia guide features a Bisto roast chicken dinner recipe which provides residents with essential nutrients so they don’t miss out on the British tradition. The guide also provides tips on wider elements such as the importance of making dishes visually appealing and perfecting texture. Our Bisto Gravy and Bisto Bouillon are ideal products to support the textures caterers are trying to achieve in a dish suitable for dysphagia patients; they are aligned with other more specialised thickeners.

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are the details that will keep people coming for more. And more. And more.

Make it go further

The beauty of the traditional roast is that it offers huge opportunities for those wanting to boost their bottom lines. We all know that the meat joint is the most expensive part of the meal so make sure you don’t overserve the meat, but add lots of delicious sides such as braised red cabbage, Yorkshire puddings, cauliflower cheese, baked fennel or honey-glazed parsnips.

Sprouts with bacon

Don’t forget the gravy

An excellent gravy is a must, bringing the whole meal together, so don’t scrimp on servings, provide lashings of gravy in generous gravy boats. However, a classic gravy doesn’t always sound that exciting, so think about ways you can make it more special, by adding ingredients to lift the whole meal. Think apple and cider with pork gravy, red wine and thyme added to beef gravy and rosemary and garlic for lamb. Delicious!

Match made in heaven

What could be better than gathering the family around a roast dinner? A roast dinner with wine. Think about what wines you offer that would go beautifully with dinner options. Why not make wine pairing suggestions on your menu, on your specials board or when taking customers’ orders? You could always offer a discount on a bottle of wine when ordering a number of roast dinners?

Our suggestions lR  oast chicken with a dry pinot grigio

lR  oast pork with a crisp chenin blanc

lR  oast lamb with a fruity syrah

lR  oast beef with a

hearty, full-bodied merlot lN  ut roast with a rich cabernet shiraz pork belly with crackling, mashED potato and apple sauce

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Cost sector

Time for a twist? Make sure you’re keeping your menu fresh this autumn with our twists on the classics l Pot-roasted beef brisket lG  reek roast beef with lemon, orange and mustard l Spiced yoghurt roast chicken lR  oast chicken and Jerusalem artichokes with lemon and sage butter

lR  oasted beetroot with pistachios and chives l Nut roast en croute l Hog roast with spiced apple stuffing lP  ork belly with crackling, mashed potatoes and apple sauce l Slow-roast pork with chilli and orange l Marrakech lamb with tahini gratin l Slow-roast lamb with feta, peppers and dill

Roasted baby aubergine

If you’d rather play it safe with the meat, why not experiment with the sides to jazz up your roast? l Roasted baby aubergine l Creamed spinach l Sprouts with bacon l Harissa and maple roasted carrots l Roasted mushroom with oil and garlic l Caramelised carrots and parsnips

Pot-roasted beef brisket

Harissa and maple roasted carrots

Slow-roast lamb with feta, peppers and dill

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Quick serve

No longer just for kids, ice cream is now big business. Here’s our guide to driving tasty incremental sales from the freezer

I

ce cream is no longer a dull, traditional dessert choice. Instead it appears to be slap bang in the middle of an almighty come back. Not only delicious, refreshing and decidedly moreish, for caterers, it’s the most wonderfully versatile ingredient. While it’s in demand all year round, it’s during the summer months that ice cream really comes into its own as customers look to cool off in style. With ice cream parlours popping up left,

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right and centre, it’s clear that ice cream offers huge opportunities. However, to do this, quick-serve caterers need to work hard to stand out. It’s no longer enough to have tubs of traditional flavours, cups and cones. Customers’ tastes are getting more refined, especially with flavours and fresh ideas floating over from Europe, particularly Italy where the gelato is world famous, and rightly so. While you need to think creatively, it’s also essential to look at the ideas that won’t

drive up your costs as ice cream is known as a low-cost dessert that offers very healthy margins. While ice cream is a huge hit, don’t forget those customers who may be lactose intolerant or vegan, so it will pay to have a good selection of dairy-free ice cream options so they can join in on the fun too. Word spreads when there’s a new outlet in town that’s vegan friendly, so be sure to use social media to your advantage by advertising your dairy-free options.


Five ways with ice cream…

Crêpes A delicious dessert option and one that really packs a punch for your margins. Whip up some batter and have fun with fillings. Think banana slices and toffee ice cream, strawberries and vanilla, Nutella with fresh berries and chocolate ice cream, or encourage your customers to create their own crêpe combination.

The classic sundae Bring this traditional treat bang up to date with innovative flavour combinations. Think creatively and source fresh fruit, tasty syrups, creams and ice cream flavours, and it’s bound to be a sure-fire hit with customers both grown up and small.

Size matters Think about how you label your sizes. Instead of offering small, medium and large options, think about offering kids, regular and large. This should increase demand for the medium size, and as you know, larger sizes mean more profit.

Top it off Don’t forget the ice-cream extras. Offer customers the chance to personalise their treat with whipped cream, syrups, sprinkles, marshmallows, flakes and fudge sticks and don’t forget the classic cone. Offer a basic cone, plus waffle options and chocolate-dipped waffle cones at an additional cost and watch your profits rise.

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Quick serve

Cookies Whether you choose to serve ice cream in the middle of a cookie sandwich or with cookies crumbled into ice cream, it’s fair to say this is a dream combination. Try crumbling chocolate cookies into vanilla ice cream, adding hot fudge sauce to bind together, then set. Serve in squares with whipped cream and a whole cookie.

If you serve ice cream in plastic takeaway cups, be sure to encourage customers to bring THEM back for you to recycle properly in return for a stamp on a loyalty card or a small discount for future purchases Waffles The combination of hot waffles and frozen ice cream is a taste sensation. You’ll delight your customers if you offer fantastic flavour combinations such as melted white chocolate and fresh strawberries, salted caramel and banana, mint and chocolate chip. Just don’t forget the whipped cream.

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Milkshake Milkshakes are the perfect summer indulgence. Compete with the specialist parlours and pop-up stands by stocking up on a variety of your customers’ favourite chocolate bars, cookies, desserts and sweet treats to allow them to pick their dream flavour combination.


Life’s a picnic with Caterers Kitchen


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Events

Game, set, Summer and sports go hand in hand like fish and chips. Get it right and you could score some winning results. Come on, the ball’s in your court

match

W

ould summer be summer without the sound of distant cheering emerging from a nearby beer garden? Summer’s the time when even people who would be seen nowhere near a tennis court or cricket pitch for the other 11 months of the year are suddenly experts on the subject, and it becomes socially acceptable to spend as much time as possible in their local pub. Great news for your footfall and bottom lines. It’s essential that you make the most of this opportunity but it can be a tricky balance to strike so you don’t isolate those who love your venue but want to avoid sports events. The first thing to do is spread the word that you’ll be showing the event.

Social media is your friend but don’t forget old-fashioned word of mouth, so make sure you list the dates and events in your venue, and maybe even pop a flyer on your tables.

Atmosphere

Of course, anyone can show a sports event, but it takes somewhere special to create a real atmosphere. Think about what else you can offer to make your venue stand out. Think about themed menus, cocktails and offers. Be creative and if there’s an international football or rugby game, could you offer dishes and cocktails from those countries? Offer a great deal on main courses or snacking dishes for half time if ordered beforehand. Could you run a happy hour discount or multi-buy deal a caterer connections julY/aug 2019

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Events

England’s success at last year’s FIFA World Cup resulted in a 4.4% increase in beer sales, according to the British Beer and Pub Association.

couple of hours before the event starts, to encourage customers to come in earlier? There’s some sports that go hand in hand with particular events. Think Wimbledon and you immediately think of strawberries and cream, so could you offer a themed dessert menu for those watching Wimbledon? Jugs of Pimms, bottles of prosecco and bowls of fresh strawberries with lashings of cream would be a real treat for those watching the tennis. For football and rugby events, it pays to cater for groups of customers coming in to

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watch events. Stock up on metal buckets to offer iced buckets of beer for groups, and don’t forget the snacks. Pork scratchings, nuts and crisps always go down well but how about offering a range of hot snacks, such as hot dogs, burgers, fries, loaded fries, bacon rolls and pies? As we’re now into the summer months, it could be the perfect opportunity to get the BBQ going. If you’re able to show sporting events outdoors, having the grill sizzling close by is a sure-fire way to guarantee hungry customers. Keep it simple with burgers and hot dogs and you’ll be the winner regardless of the result.

Staff up

There’s nothing more infuriating for customers than missing a goal or a moment of sporting brilliance because they couldn’t get served at the bar quick enough. If service is slow, customers could hold a grudge and opt for your competitor next

time. So, staff up and plan ahead to make sure your team are working as efficiently as possible. Ensure a strict ‘labels to the front’ policy when it comes to stocking your fridges so it not only looks smart but also so that staff can easily locate the right product. Make sure the fridges are being restocked to full capacity before staff leave their shift the night before. When the bar is quiet, pull all of the bottles in the fridge forward to make sure you’re rotating your stock. Before sporting season fully kicks off, make sure all of your service equipment is fully maintained so you can rely on it carrying you through your busiest times. No one wants a disaster like the ice machine breaking just before England thrash Australia in The Ashes. A reliable POS system is absolutely crucial at this time too, and there’s no better time to treat your venue to a brand-new one than right before sports season starts.


Key sporting dates

6–28

July

1–14

July

Wimbledon Championships

Think strawberries and cream, Pimms and plenty of fizz

Pimms special

Tour De France

Offer baked camembert and baguettes, cold meats and pates, cheeses and croque monsieurs for a taste of France, plus an offer on Kronenbourg BEER and French wines

Ingredients 50ml Pimm’s No.1 150ml lemonade (or mix with prosecco to make it extra special, at an extra charge) Handful of fresh mint, slices of orange, chopped strawberries and cucumber slices to garnish method Mix all ingredients together and pour into a tall glass and add ice.

Dress to impress

Get your venue into summer sporting fever by investing in some low-cost decorations. Sports-related bunting and balloons is always a good idea but also think about less obvious ways to draw in a crowd. For big events, provide props for punters’ photos – think hats, wigs, flags and inflatable footballs, bats, racquets, etc. This is a great way to encourage customers to share their pics on social media, and immediately highlight your venue as THE place to be.

Think of the kids

For those who have little ones in tow, why not keep everyone happy by setting up a kids’ activity station. If you can provide colouring, puzzles, Lego, board games and outdoor games such as Twister and giant Jenga, you’ll win lifelong fans in the form of sports-mad parents who’ll find it easier to keep the kids happy while they soak up the atmosphere.

French 75 Ingredients 1tbsp lemon juice 1tsp sugar syrup 50ml gin Champagne Ice Strip of lemon zest method Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with champagne, swirl gently and garnish with lemon zest.

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Events

July

12–14

British Grand Prix

What motoring-themed cocktails could you offer? From a Rolls Royce to a Sidecar, a Harley Davidson to a Le Mans, you’re spoilt for choice so why not offer them as a multi-buy deal such as two for £10?

Sidecar

Hole in One

Ingredients 50ml cognac 25ml Cointreau 25ml lemon juice 1tsp sugar syrup Twist of orange peel

Ingredients 1 part scotch Whisky ½ part dry vermouth Dash lemon juice Dash orange bitters

method Place all ingredients in a cocktail shaker with ice and shake. Strain into a coupette glass, garnish with orange peel and serve.

1–16

aug sept

Cricket Ashes Test series

Take England versus Australia one step further by offering discounted English and Australian beers, wines and dishes such as barbecued meats, pavlova, crisp dry white wines and refreshing lagers.

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Long Island Iced Tea

Ingredients 50ml London dry gin 50ml vodka 50ml tequila 50ml rum 50ml triple sec

July

method Fill a shaker with ice, add all ingredients, shake and strain into a cocktail glass.

18–21 Golf – The Open

How about renaming some of your most popular dishes after famous golfers, and offer them at a discount during the championship? Whether it’s a Tiger Woods-fired pizza, a McIlroy ‘n’ cheese or a Justin Rose Beef, you could have some fun.

50–100ml fresh lime juice Cola Lime wedges Ice

method Pour the gin, vodka, tequila, rum and triple sec into a large jug, add the lime juice to taste. Half fill the jug with ice and stir. Add the cola and stir, add lime wedges. Pour into tall glasses and serve.

Get ready for kick off Offer incentives to visit your venue such as 50% off any side, dessert or drink with any main meal over £15 ordered while the match, race or event is on. Create a carnival atmosphere with bunting, flags, the works. Drive loyalty by introducing a loyalty card where customers get a stamp for every game they watch in your venue. Offer different rewards when they hit a certain number of games, such as a free drink, dessert or discount off a meal.


WHATEVER YOUR TASTE


Insight

Let’s talk Brexit

To get the latest on the issues that will affect the foodservice and on-trade sector, we looked to two industry experts for their thoughts on what Brexit could mean in reality

Y

ou’d have to have to have been hiding under a rock to have missed the worry right across the food and drink sector about what Brexit could mean for business. Whether it’s a panic about stock shortages, increased taxes, availability, rising costs or a lack of workers, it’s safe to say that the future forecast looks anything other than positive. Despite being halfway through 2019, we’re still no clearer about what Brexit is going to look like, so we looked to two industry leaders for insight on what the key issues of Brexit could be. Whether the outcome is a no-deal Brexit or one where a deal has been agreed, it’s actually highly unlikely that anything will change overnight. However, there are three key areas of concern for the sector: availability of produce, pricing and people.

AVAILABILITY CONCERN

The Federation of Wholesale Distributors (FWD) chief executive, James Bielby, said: “Given the lack of clear direction from the government, our wholesale members have had to take resilience planning into their own hands, renting extra warehouse space to accommodate the additional stock needed to help their customers through the difficult early months of a disorderly Brexit. Our members have had to assume, in the absence of reliable guidance, that there will be disruption and delays at ports, with implications for the 30% of our food that comes from the EU. “If that’s the case, it’s fresh produce that will be most affected, and distributors have also had to take into account that extended

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checks on trucks leaving the UK will mean they’re not available to bring goods back in as scheduled. “One area where we do have reliable intelligence is in pricing. It’s widely agreed that resorting to World Trade Organisation tariffs would increase food prices by between 14% and 20%, which would add up to £8bn to the cost of sourcing goods from the EU. It’s not practical to expect

REGARDLESS OF THE OUTCOME FOR BREXIT, THERE ARE THREE KEY AREAS OF CONCERN FOR THE SECTOR: AVAILABILITY, PRICING AND PEOPLE

the supply chain of supplier, wholesaler and caterer to absorb all of this kind of increase, and economists suggest that food prices to the consumer – and therefore inflation – would spike dramatically. “FWD has been front and centre of Brexit no-deal planning with government and other trade associations in the food and drink industry, and the whole sector has done all it can to ensure it’ll continue to deliver a good service to caterers whatever trading scenario it faces later this year. There will no doubt be talk of food shortages in the event of no deal and

indeed we should be prepared for a degree of seasonality in some products. This might mean changes to menus, but it won’t mean empty shelves or empty plates.”

STAFF WORRIES

Meanwhile, it’s staffing that is causing Kate Nicholls, CEO of UK Hospitality, most concern. “Hospitality businesses are putting considerable effort into providing opportunities for UK workers. Threequarters of our workforce is home-grown and we invest significant amounts into apprenticeship schemes to build the workforce of the future from right here in the UK. “The reality is, though, that hospitality businesses do need to supplement their workforces with non-UK workers, particularly given the record employment rate and if they want to keep pace with projected growth. If, following the UK’s withdrawal from the EU, there is not a system in place to ensure employers can access labour then businesses will struggle, and consumers will suffer through higher prices and falling service levels. “We need to see a mutually beneficial migration policy established as part of trade deals following Brexit. This should go hand-in-hand with reforms to ‘Tier 2’ migrants who are coming to the UK to work. The Government should seriously reconsider thresholds for all migration, otherwise hospitality businesses on our high streets will struggle to provide further jobs and investment in local communities.”


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In season

t u o b a l l a ’ Its r e g r u b e th

All foodservice professionals know that the burger industry is worth a pretty penny. In fact, that pretty penny sings to the tune of £3.27bn, according to Statista. So, although burgers are far from new, it’s well worth staying ahead of the latest trends to deliver what your customers are going to be looking for. Just don’t forget the fries Why not try. . .

Hamburger on ciabatta roll

Go gourmet It’s important to leave your customers with a lasting impression, with reports that millennials are dining out less but opting for more premium tastes. Using premium ingredients and trading up to a gourmet bun is a sure-fire way to retain footfall and stand up against competitors.

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Ingredients 200g mixed mince Breadcrumbs 1 tbsp chopped parsley 1 tbsp strong mustard Freshly ground pepper 4 ciabatta rolls 1 finely chopped shallot 1 egg 1 tsp marjoram leaves Salt Oil Ketchup Method Heat 1 tbsp oil and sweat the shallot. Add the chopped parsley and marjoram and leave to cool slightly. Then mix with the mince along with

1

the egg and mustard. Add breadcrumbs and mix well to combine. Season with salt and pepper. Shape into burgers and fry in oil in a frying pan for about 2–3 minutes each side. After preparing the salad leaves, tear into smaller pieces. Fill the rolls with salad leaves, add a burger to each and top with mayonnaise and ketchup. Put the other half of the roll on top and serve.

2 3 4 5 6


Flexi-time

Lean towards lean

The popularity of vegetarianism and veganism is soaring, but don’t forget flexitarians. Many consumers want to do their bit for the environment such as cutting out red meat, but without changing their diet as dramatically as going completely vegan. Include a range of different options on your menus to cater for a variety of diets.

Healthy eating is on the increase, with more and more Brits making simple adjustments to their diet to watch

their waistlines. Use a selection of leaner meats and display calories on your menu to provide added value.

Why not try. . .

Rosemary and garlic lamb burger Ingredients 1kg lean lamb mince (10% fat) 4 tsp finely chopped rosemary needles 2 garlic cloves, chopped To serve Cucumber and chopped lettuce Mayonnaise Pitta bread

Why not try. . .

Spiced turkey burgers Ingredients ½ red onion, grated 500g turkey mince 2 tsp paprika Handful chopped coriander 1 garlic clove, crushed 1 egg yolk 4 tbsp sunflower oil To serve 4 burger buns Salad and mango chutney Method In a large bowl, mix together the turkey mince, onion, garlic, paprika, coriander and egg yolk with a little salt and pepper. Combine well, then shape into 4 flat burger patties. Heat the oil over a high heat, then cook burgers until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney.

1 2 3 4 5

Method Crush the rosemary, garlic, 1 tsp salt and ½–1 tsp pepper to make a paste. Add to the lamb and mix well. Divide the mixture into 8, then shape into round burgers.

1 2

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If serving now, cook on the grill for about 8–10 mins, turning frequently, until cooked to your liking. Split the pitta bread, toast lightly on one side, spread with mayonnaise, then add the burgers, lettuce, cucumber and mayonnaise.

Seriously veggie According to The Vegan Society, the number of vegan Brits has soared to 600,000, with a further 1.14 million identifying as vegetarian. With more diners than ever reducing their meat intake to some extent, having an enticing selection of vegetarian and vegan options on your menu is always a bright idea

Why not try. . .

Halloumi burger Ingredients 1 tbsp cold-pressed rapeseed oil 60g halloumi, cut into 4 slices 1 tbsp chipotle paste Lettuce and gherkin to garnish

Method Mix half the oil with the chipotle paste then coat the halloumi slices. Put the halloumi slices on a sheet of foil and cook for 2 mins each side. Brush the buns with the remaining chipotle oil, pop them on the grill for 30 seconds to toast. Add lettuce on to bun and garnish with ketchup, mayo and red onion.

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in your NEXT ISSUE coming in September‌ Now summer’s virtually over, we help you get ready for autumn

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Bake off

Christmas countdown

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Rise to the challenge of Baking Week delicious recipes l Real success stories l the latest industry news Availab le ex cl usive ly f rom yo u r l o c a l U N I TA S w h o l e s a l e m e m b e r d ep o t


r u o y e Mak e l z z i s r e m sum With the HEINZ Table Top range

The HEINZ table top range is great for adding instant flavour and excitement to any plate. From barbeques to salads to dipping, the HEINZ classics are here to take your menu to the next level, with the taste your customers know and love.

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Caterer Connections July/August 2019  

The magazine exclusively for catering professionals

Caterer Connections July/August 2019  

The magazine exclusively for catering professionals