Eat Magazine Issue 2 2021

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ISSUE 2 2021

New!

Inside...

The magazine for Confex wholesaler customers

LIFE POST-COVID

How can you adapt your business? FLIPPING FAB

Tips for toppings this Pancake Day

HEALTH CHECK

Introduce dishes bursting with goodness SWEET TOOTH

Get creative with chocolate

Love actually Are you making the most of Valentine’s Day this year?


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STOCK UP NOW TO FIND OUT MORE VISIT WWW.COKECUSTOMERHUB.CO.UK OR CALL CUSTOMER HUB ON 0808 1 000 000 *Recommended resale price is a recommendation only and you are free to set the price at whatever level you determine. PMP available on original and Cherry variants. **versus previous variants, excluding Coca-Cola energy cherry. ***EUROPANEL Incrementality Analysis (Household panel special analysis covering Take-home volume only) – Cumulative Since CCE Launch (May-Sep 2019 – Coke Energy launch period) ****Ipsos | Coca-Cola Energy Concept/Product Branded CLT Quant test GB; CHERRY, Summer 2019 ©2020 The Coca-Cola Company. All rights reserved. Coca-Cola is a registered Trade Mark of the Coca-Cola Company. High caffeine content. Not recommended for children or pregnant or breast-feeding women ( caffeine 32 mg/100ml). Consume moderately. Niacin ( Vitamin B3) and vitamin B6 contribute to normal energy- yielding metabolism. Consume as part of a varied and balanced diet and healthy lifestyle.


WELCOME

«

Hello AND welcome… … to the January issue of Eat, the digital magazine created purely to support you and

Jess’s mustreads this issue

your outlet. While the effects of Covid roll on, we’ve focused the first issue of 2021 on how you can keep adapting your business to make the most of all foodservice landscape may look like. We are also looking at how hard 2020 was on the sector’s

2021, page 8 What does the future of foodservice look like?

»

opportunities, as well as shining a light on what the future

mental health. On pages 18-19 we explore how to access support and how you can help yourself to stay well during challenging times. Now is the perfect time to start planning for the big events normality. Valentine’s Day is just weeks away and pages

Mental health, page 18 How you can stay well

»

fast approaching, particularly as we gear up for a return to 14-16 are bursting with advice and ideas to inspire you, whatever your opportunity might be. I hope you enjoy the read – we’d love to hear your thoughts on Eat, so please do get in touch!

»

Pancake Day, page 23 Wow your customers with our top tips for toppings

JESS DOUGLAS MARKETING & HR DIRECTOR CONFEX LTD

ISSUE 2 2021

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ALL THESE ALL VEGAN ALL YEAR.

+62% INCREASE IN NUMBER OF VEGAN CONSUMERS* *TRULY EXPERIENCES, 2020

STOCK UP NOW

56% OF BRITS NOW ADOPT VEGAN BUYING BEHAVIOURS** **THE VEGAN SOCIETY, 2020


CONTENTS

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23

20

10

Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.

» FOR CONFEX LTD Jess Douglas

» FOR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw

» Creative Director Emma Bramwell

» Content Editor

Rafaela Aguiar-Hill

» Advertising Sales Manager Gary Simpkins

» Publisher

07

Contents

07

Shelf stockers

Our round-up of the latest must-stock products for your kitchen

08

News and insight

10

We talk to the experts about what foodservice will look like during 2021

In good health

Kate Feasey

» Designer

«

14

Tips and advice on creating healthy options that are practically bursting with goodness for new year

Valentine’s Day

Mark the occasion, whatever your type of outlet

18

When you’re not OK

Hospitality workers have been among the most affected by lockdown restrictions so check our guide to spotting the signs that you, or others, may need support

20

Five ways with... chocolate

23

Get creative with the UK’s ultimate indulgence such as cakes, bakes and toppings

Flipping fantastic

Delight your customers on Pancake Day with creative crêpes and perfect pancakes

David Shaw To advertise, please contact Gary Simpkins on 07947 902263 or sales@thebrightmediaagency.com

Get in touch

WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH: EAT@THEBRIGHTMEDIAAGENCY.COM

ISSUE 2 2021

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ROUND-UP

Spring’s sweet treats

Smokin’ sales

Nestlé has launched its spring 2021 range and it’s bursting with cuteness. From individual bunnies to mini eggs and more, it’s easy to see how Nestlé’s range generated more than £1m of sales last year. Stock up now for egg hunts, gifting, impulse sales or as the finishing touch for Easter baking.

Drum roll please Guaranteed to delight fans of the traditional Drumstick chew, Swizzels has launched its first chocolate bar. The 100g bar, ideal as an impulse purchase, contains real fruit pieces and a raspberry and milk fondant centre wrapped in milk chocolate.

« WHAT’S NEW

Here’s WHAT’S NEW

Inspired by wood-fired cooking, KP Snacks’ latest offering looks set to ‘take BBQ flavours to the next level’. McCoy’s brand-new Fire Pit range offers flavours such as Flame Roasted Peri Peri and Flame Scorched BBQ Rib in 45g grab bags and 62.5g £1 PMPs. Ideal to offer alongside a lunchtime food-to-go offer.

A round-up of the latest must-have products

Chill out Ideal for those looking for a boost of energy alongside great taste, Lucozade Energy Citrus Chill deserves a place in your chiller. The new lemon and lime flavour follows the success of the rest of the Lucozade Energy range, which has seen sales growth of 42% for its flavoured range (Kantar Worldpanel).

ESSENTIAL KIT When you can open your doors once more, personal hygiene will remain one of the most essential aspects of our return to ‘normal’. Protect your bottom line as well as your customers and staff with Core Bactericidal Soap, providing quality and value when it’s most needed.

»Ask your local Confex wholesaler for details on any of these products

ISSUE 2 2021

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INDUSTRY NEWS

»

What does 2021 look like? After the most catastrophic year for foodservice and hospitality, KAM Media MD Katy Moses explains how you can adapt your business now to satisfy post-corona consumers It’s been 10 months since the UK really felt the impact of Covid-19 lockdown measures. The restrictions on socialising, potential financial instability for many and the months spent in our homes have dramatically altered numerous people’s habits and behaviours. Whatever happens over the next month, things will undoubtedly look very different again in 3, 6 and 12 months’ time. Businesses need plans in place for different scenarios – whether they are open or closed. Those who incorporate the ‘Covid situation’ into their plans rather than simply wait for things to ‘go back to normal’ will be the most likely to thrive in the months and years ahead.

HERE ARE JUST THREE OF THE OPPORTUNITIES THAT LIE AHEAD

Visit here FOR A COPY OF THE FULL ‘POST CORONA CONSUMER’ REPORT, FREE OF CHARGE, EMAIL KATY@ KAM-MEDIA. CO.UK

1

Hospitality at home

Only 7% of UK consumers were using delivery apps on a weekly basis before this crisis – that figure is looking to be around 24% right now. Consumers were forgiving of new delivery services at first, but operators now need to get professional – competition is fierce and not all will survive. Operators should consider how they can extend their brand and broaden their customer base. This could include meal kits, retail solutions, gift cards, gift experiences and more.

2

Flatten the (day part) curve

The way we live our lives has

08 Eat » ISSUE 2 2021

changed, offering huge opportunity to maximise footfall during off-peak times. This, potentially, means opportunities for earlier family dinners, or the need to ‘escape’ for a morning coffee, or a workspace for a couple of hours away from home, or brunch/breakfast with friends instead of after-work drinks. Range, offer and comms will need to flex accordingly.

3

Don’t forget to surprise and delight

Safety still needs to be a priority, but we must continue to remind customers what they love about the hospitality experience; the food, the drinks, the perfect serve, the welcoming atmosphere… the list goes on. We’re here to help people enjoy themselves and that won’t change.


It’s time to get creative Offering more than just food and drink could be the future, says Tom Fender, Development Director, TWC Now is the time for us to get creative and for foodservice outlets, this could mean adding retail to your offer. While our report, The Growing Role of Convenience Stores, focuses on convenience stores, it also highlights how consumers are looking for outlets that offer more than just food and drink. It shows that millions of consumers would ‘probably’ or ‘definitely’ use a convenience store that included another outlet, such as a post office, coffee shop, bakery, deli or pharmacy.

HUGE OPPORTUNITY

For restaurants, coffee shops, cafes and outlets with eat-in

tables, this offers a huge opportunity. Take inspiration from stores across Asia, which are small but packed with goods as well as tables and chairs, offering hot food to eat in or take away. It all happens seamlessly and is part of Asian contemporary lifestyle. Expanding your outlet to offer groceries or other retail opportunities could open up your customer base and increase sales. This is all about fishing in other ponds – not just your own pond – to build growth and traffic through the door. Now is the time to take an entrepreneurial approach as opposed to simply discounting and hoping to draw people in through price, which, of course, reduces margin and profitability.

Visit here SEE TWC’S FULL REPORT ON TWCGROUP. NET

Dates for your diary FEBRUARY

05

World Nutella Day

09

National Pizza Day

12

Chinese New Year

23-29 Cornish Pasty Week

22-07 Fairtrade Fortnight

It’s also Pancake Day in February – check out pages 23-24 for inspiration » ISSUE 2 2021

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FEATURE

» HEALTHY EATING

Health

REFRESH Impress your customers and give your new-year sales a welcome boost with a focus on healthy eating

C

hristmas and New Year will have surely seen people indulging more than usual, so come January they’ll be wanting to put that behind them and focus on a healthy start to 2021. But the way consumers see eating healthily is changing, focusing more on personalisation and less on dieting. Tailor your offering to reflect that and you’ll make the most of this lucrative opportunity.

GETTING PERSONAL

Consumers’ definition of ‘healthy’ has changed over recent years, according to

10 Eat » ISSUE 2 2021

Top tip

USE SEASONAL INGREDIENTS FOR THE ADDED BENEFIT OF BOOSTING YOUR SUSTAINABILITY CREDENTIALS

Nestlé’s Food & Beverage Industry Trends 2020 report. People are starting to take a more personal approach to their health that encompasses their whole wellbeing. Terms such as low-fat are being replaced by all-natural and free-from. You can embrace this by just tweaking a few ingredients, such as:

» replace a ready-made sauce with a home-made one use almond or coconut milk instead of cow’s milk leave out processed meats and opt for lean protein such as chicken, tuna or eggs ditch the mayo for plain Greek yogurt. The report also suggests people want to tailor their

» » »


Well balanced

food choices to their specific needs. This could mean offering a choice of side dishes with a main meal or a variety of toppings for a salad, giving the option to swap out mayo for avocado in sandwiches, providing a free-from version of popular foods, pre-prepared sandwiches with and without mayo, jacket potatoes with a selection of toppings, or mix and match salad pots, for example.

Dairyfree

Full of nutrients

All natural

Multigrain

NATURAL BOOST

There’s an increased demand for foods that are fortified and enriched with extra nutrients to give added benefits, such as lowering cholesterol and boosting the immune system. A sizeable 32% of consumers would pay more for items that have functional benefits*, which makes it an appealing proposition for your business. Green tea with its many benefits, including

INCLUDE SOME OF THESE PHRASES ON YOUR MENU TO DRAW IN THE HEALTHY EATING CROWD » Fresh and seasonal ingredients. » Natural and unprocessed. » Lean proteins – turkey, chicken, lean beef, pork loin, white fish, plain Greek yogurt, pulses and light tofu. » Nutritional foods – dark leafy greens and wholegrains. » Allergen-free options. » Build-your-own – offer customers the chance to customise their meal from a selection of ingredients, such as for salads, sandwich fillings and lean burger toppings.

ISSUE 2 2021

« Eat

Source: *Technomic, 2016 Healthy Eating Consumer Trend Report

High fibre

Throw a few of these terms into your food and drink labelling as they’ll signify a healthy choice to customers

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FEATURE

» HEALTHY EATING

antioxidants and antiinflammatory properties, is an easy add to a drinks menu. Oats, wholegrains, beans, berries, garlic and cold-water fish, such as salmon and sardines, are all ingredients to base dishes around. Try these simple ideas: oatmeal topped with nuts, dried fruits and berries – oats help reduce cholesterol tuna salad – tuna, as with all ‘fatty’ fishes, is a great source of omega-3, which is good for the heart and has anti-inflammatory properties ginger flapjacks – ginger aids digestion and helps with digestive issues such as bloating pomegranate yogurt

» »

» »

– yogurt is packed with probiotics, which are good for gut health and boosting the immune system.

A CLEAN START

With consumers looking for less processed foods that are kinder to our systems, expand your free-from choices, making sure it includes dairy-free and meat-free. Regularly introducing new flavours will encourage new and repeat custom and keep diners interested too. A menu that offers flavour, choice and value is always a winner and adding in options that reflect healthy eating trends may well appeal to more diners than you’d expect.

CARROT & COCONUT SOUP »PREP: 10 MINS »COOK: 20 MINS A vegan soup that’s gluten and dairy-free too.

Serves 4*

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INGREDIENTS 1 tbsp extra virgin olive oil 1 onion, chopped 4 cloves garlic, chopped 2 tbsp fresh ginger, sliced 1 tsp curry powder 1 tsp turmeric 750ml vegetable broth 450g carrots, sliced ½cm thick 225g sweet potato, cut into ½cm cubes 150ml coconut milk salt and white pepper

METHOD Heat oil in a pan. Sauté the onion for about 5 mins, or until soft. Add garlic and ginger and continue to sauté for another minute. Add curry powder and turmeric and mix well. Add broth, carrots and sweet potato and simmer on medium-high heat until vegetables are tender, about 15 mins. Add coconut milk. Blend in batches. Add salt and pepper to taste. Reheat to serve.

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MUSHROOM & CHEESE OMELETTE This omelette is packed with protein, fibre and healthy fats.

INGREDIENTS 3 tbsp mushrooms, chopped knob of butter 3 eggs salt and pepper ½ tbsp coconut oil 2 tbsp cheese, grated 1 tbsp chives or coriander, chopped, optional METHOD Lightly sauté mushrooms in the butter, then set aside. Crack eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork or whisk until fully combined and frothy. Place a small non-stick frying pan on a low heat

1 2

3

to warm up. Add the oil to the hot pan, then carefully pour in the beaten eggs. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little. When the omelette begins to firm up, but is still raw on top, sprinkle over the mushrooms and cheese. Add chopped chives or coriander on top, if using. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate. Delicious served with fresh rocket and a tomato salad.

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5

Serves 3*

APPLE PIE OATMEAL »PREP 5 MINS »COOK 15 MINS INGREDIENTS 750ml water ½ tsp kosher salt 250g whole rolled oats 1 tsp vanilla extract 110g unsweetened apple sauce 1 medium gala apple, chopped ½ tsp ground cinnamon 2 tbsp pure maple syrup 55g walnuts, chopped

METHOD Combine water and salt in a pan over high heat. Once water is boiling, lower heat and add in oats. Simmer, stirring occasionally, for 10 mins.
 Add the vanilla extract, unsweetened apple sauce, two thirds of the chopped apple, ground cinnamon and maple syrup to the oats and whisk. Continue to cook for 5 mins until most of the water is absorbed. Remove from heat and leave to cool for 5 mins. When ready to serve, pour into a bowl. Top with chopped walnuts and the remaining apple or other garnish. Can be stored in airtight containers for up to 5 days in the fridge or is suitable for freezing.

*Increase the quantities proportionately to increase servings

»PREP 10 MINS »COOK 5 MINS

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1

2

Serves 1*

3

ISSUE 2 2021


» VALENTINE’S DAY

Lis in theVE air

SEASONAL ADVICE

Grabbing the opportunity that is Valentine’s Day can take minimum effort for maximum return

V

alentine’s Day is the first main occasion after New Year for people to celebrate and provides a great opportunity for your business. Start planning now and identify where those opportunities lie for you, be it price point, consumer group or time of day demands, and target them.

NO LIMITS

Valentine’s Day falls on a Sunday this year, so make a weekend of it to reach the most people and increase your sales. You don’t need to be limited by evening offers; breakfast, brunch, lunch and afternoon tea are all options to explore from Friday through to Sunday. Prepare early so you’re ready to promote Valentine’s towards the end of January using all your social media platforms.

RUN WITH THE THEME

When it comes to delivering the wow factor, you’ll need to tailor your menu around what can be adapted for takeaway and collection as well as dining in. Research tells us more

14 Eat » ISSUE 2 2021


Top tip TAKE ORDERS AND BOOKINGS TO HELP MINIMISE WASTE AND KEEP YOUR BUDGET ON TRACK

customers are now choosing to eat out for breakfast and brunch, so think about how you can make the most of this. If restrictions remain in place, what can you offer as a takeaway ‘breakfast in bed’ or a romantic brunch? Sweet treats are bound to please, such as pancakes and pastries, or red velvet waffles topped with red berries and strawberry sauce.

Top tip KEEP BUDGET IN MIND FOR YOU AND CUSTOMERS BY USING CHEAPER CUTS OF MEAT IN DISHES

For light lunches and those looking for a hot drink and cake to enjoy on a romantic stroll think heart-shaped pizzas, themed cupcakes, biscuits and hot drinks. Practise your barista skills and create arty hearts to add a luxe touch to lattes and hot chocolates. Don’t overlook the afternoon tea opportunity. It’s big business, so give it a romantic twist and add a bottle of fizz. For children wanting to join in the fun, try small treat boxes with a sandwich, crisps, fairy cake, heart-shaped biscuit or cookie and a red berry fruit kebab.

BOXING CLEVER

For those who want to stay home but still indulge, could you offer a dinner box for

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SEASONAL ADVICE

» VALENTINE’S DAY Did you know?

TENTH

A OF VALENTINE’S DINERS ARE FAMILIES AND FRIENDS WANTING TO CELEBRATE TOGETHER Source: Kantar

them to create a special meal in their own kitchen? Sharing plates are a big hit and easy to box up for couples to enjoy at home. Give it a luxury feel by offering wine, fizz or a decadent dessert alongside and make them available for delivery or collection on the day. If you’re able to provide in-house dining, special offers whether daily, across the weekend or even the month of February will keep interest piqued. Encourage spend by suggesting drink pairings covering fizz, wine, beer, soft drinks and themed cocktails – try a chocolate martini or strawberry mimosa. Simply adding rose petals to ice cubes will give any drink a special Valentine’s touch. Social distancing will be welcomed by diners on Valentine’s Day, giving them space and privacy. It’s not hard to create a romantic atmosphere, simply add fresh flowers, candles on tables, hanging hearts, bunting and, of course, romantic music.

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How to celebrate Valentine’s Day whatever your outlet

1

Offer themed biscuits with hot drinks.

2

Fairy cakes are an easy and low-cost addition.

4

Help customers celebrate at home.

Top tip CATER FOR CHILDREN AND FRIENDS TOO AS VALENTINE’S ISN’T JUST ABOUT COUPLES ANYMORE

3

Specials can add excitement.



WHEN YOU’RE

not OK

UK hospitality workers have been among the worst affected by lockdown measures during 2020, so if you feel like you’re struggling, you’re far from alone

18 Eat » ISSUE 2 2021

L

ast year will go down in history as one of the toughest years imaginable, courtesy of Covid-19 and lockdown measures. For the hospitality sector, it has been brutal. Busy kitchens and bustling cafes all closed overnight. Staff were furloughed, not knowing if they had a job to return to. Fear and uncertainty, coupled with boredom and lack of routine have resulted in what can only be described as a sectorwide mental health crisis. Foodservice was already hard on its workers’ mental health, with one in two workers saying they had struggled with mental health issues. As a result, chefs Andrew Clarke and Doug Sanham launched Pilot Light, a campaign aimed at raising

awareness of mental health issues for those working in the industry. The campaign has a range of fantastic resources available including podcasts, reports, videos, sleep tips, motivational soundbites and even recipes designed to make you feel good. Visit pilotlightcampaign.co.uk to find out more. If you feel that you may be struggling, try these steps and further resources for support.

MAKE CONNECTIONS

Whether it’s friends, family or colleagues, connecting with others can make a huge difference to how you feel. Spend time nurturing relationships with those you’re close to. Share your feelings and ask about theirs, and you’ll reap the benefits.


FEATURE

» MENTAL HEALTH

Want to support others? If you’re concerned about a colleague, friend or family member, try Pilot Light’s ALEC approach

A

– ask them if they’re OK. Say you’ve noticed that they seem different. Trust your instincts and if you think there’s something wrong, don’t be afraid to ask twice. – listen without distraction or interruption. You don’t need to diagnose problems or offer solutions, just let them know you’re all ears and no judgement. Followup questions are good – they’ll show you were listening and that you care.

L

KEEP TO A ROUTINE

If you’re furloughed or out of work, it’s easy to let the days drift, but this can make things feel worse. Create a schedule for the day ahead that includes meals, exercise and time for relaxation.

MOVE

You don’t need to turn into a runner or visit the gym every day, but if you can find a physical activity that makes you feel even the tiniest bit better, try and build it into your daily routine. Not only will this help your routine but it will also release those all-important endorphins.

KEEP YOUR BRAIN TICKING OVER

E

– encourage them to take action. Help them focus on simple tasks that will impact on their wellbeing, such as exercising, getting enough sleep and eating properly. Suggest they talk to others, such as a friend or doctor. – check in with them regularly. Offer to go on a walk or for a coffee, schedule in a call or send a text. This will show you care and that there is someone out there rooting for them.

C

Whether you fancy learning a new language, brushing up on old skills or tackling new ones, mastering new elements of a business or reading different types of books, embracing learning can boost your confidence as well as give you a genuine sense of achievement.

TAKE A MOMENT

When it all feels too much and you feel overwhelmed, try and ground yourself in the present moment. Focus on the things around you: what you can see, hear, smell, feel and taste. Breathe in through the nose, hold it for several seconds and breathe out through the mouth. Repeat. Let this moment pass.

If you feel like you need more support, or want to help a colleague, friend or family member, check out these online resources, all aimed at those in the hospitality sector: » hospitalityhealth.org.uk » gov.uk/government/news/new-adviceto-support-mental-health-duringcoronavirus-outbreak » fairkitchens.com/en/stories/ fairkitchens-mental-health-support1.html » fairkitchens.com/en/stories/covid-19and-mental-health-in-the-uk.html IF YOU’RE EXPERIENCING A PERSONAL CRISIS, ARE UNABLE TO COPE AND NEED SUPPORT, TEXT SHOUT TO 85258 AND THIS WILL CONNECT YOU TO A TRAINED CRISIS VOLUNTEER.

ISSUE 2 2021

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GET CREATIVE...

» CHOCOLATE

5 chocolate WAYS WITH…

It’s the food of the gods and we eat tonnes of it every year, so let’s put chocolate in the spotlight. Show off its versatility with these suggestions and make the most of the ultimate treat

1

2 Tart it up

Pimp up pastry by adding cocoa. Fill chocolate pastry tarts with a creamy orange custard and drizzle with melted chocolate for the dessert of dreams. Plus, chocolate and orange is a huge trend at the moment that’s well worth getting onboard with.

20 Eat » ISSUE 2 2021

The dark side

Give hot chocolate a makeover by heating dark chocolate, milk, vanilla extract and maple syrup together and topping with lashings of fresh cream, mini marshmallows and a generous sprinkling of cocoa.


3

Top it off

Whip up a rich and velvety batch of chocolate ganache from dark chocolate and cream and use to top cupcakes, tarts, chocolate cakes and whatever else you fancy.

4 5

Good morning!

Overnight oats has become a morning mega trend as a quick and easy breakfast that fuels consumers right through to lunch. And with oats packing a healthy punch, it’s a great option for breakfast on the go. Mix up oats and cocoa powder in a jar, blend milk and chopped banana together, pour over the oats and stir, then chill overnight. Make it dairy-free by replacing the cows’ milk with almond milk.

Savoury twist

Surprise customers by adding chocolate to savoury dishes. Chilli and dark chocolate is a classic sweetsavoury combo. Add to a chilli con carne or beef stew for a rich, full flavour, use in a dressing to drizzle over enchiladas, a vinaigrette for salads, in a barbecue sauce or a mole sauce to top grilled chicken or pork. Add cocoa powder to a rub for ribs and meat, in a sauce for steak and to pasta dough. White chocolate is great in a light and creamy sauce to pair with salmon and in pasta dishes.

ISSUE 2 2021

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CORE


FEATURE

» PANCAKE DAY

Pancake Day is 16 February

Sweet or savoury, breakfast or dessert: whip up a flurry of pancakes this Shrove Tuesday for whatever time pancake cravings hit

Flip it! P

ancakes are a dream for foodservice – they’re low-cost, quick and easy to make and can be tweaked to suit any meal, any time of day. Whether you serve them in-house or package up for delivery, create a special pancake menu with sweet and savoury fillings – you may find customers choose both! Offer plain ones as well with

a selection of toppings so people can personalise theirs – this will be popular with children especially.

OPTIONS

Think about the batter itself: there’s French crêpes, American-style or Scotch thick and fluffy ones, blinis, potato pancakes and pikelets. And why not add cocoa powder to make chocolate ones? Appeal to the vegan

Top tip ADD SPARKLING WATER TO YOUR BATTER FOR A LIGHT AND CRISP RESULT, JUST LIKE TEMPURA BATTER

audience with batter made from tofu, almond milk and buckwheat flour and you have something for everyone. Top them or stuff them, keep it simple or go to town, the options are endless. Another great option is to make up batches of batter and divide between jars, and package up a variety of topping ingredients, such as chocolate chips, fresh fruit, marshmallows and grated cheese, for people to make themselves at home – with a rise in sales of ready-made pancakes mixes, this could be a prime opportunity for you. Here’s a collection of ideas to inspire your creativity this Pancake Day and make sure no one misses out.

ISSUE 2 2021

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» 23


FEATURE

» PANCAKE DAY

Early risers

» Full English – sausage patties, bacon

and a fried egg. » Eggs benedict – layer up with ham, wilted spinach, poached eggs and hollandaise. » Smoked salmon and cream cheese. » Fresh fruit and natural yogurt. » Maple syrup and bacon. » A sprinkling of kids’ breakfast cereal topped with yogurt, hazelnut chocolate spread or a fruity sauce. » Banana and cinnamon.

Midday munch

» Ham and cheese. » Chicken and

spring onion. » Brie and cranberry. » Roast vegetables.

Top tip

Dinnertime

» Roasted butternut squash and Stilton. » Chicken and leek. » Mushroom and brie. » Pizza – top with tomato sauce, mozzarella, pepperoni and vegetables.

ADD THE WET INGREDIENTS TO THE DRY AND MIX UNTIL IT JUST FORMS A BATTER – SMALL LUMPS ARE FINE

Sweet stuff

» Sandwich with mascarpone and fresh fruit. » Top with scoops of ice cream drizzled with sauce. » Chocolate pancakes dripping with melted chocolate and mini chocolate eggs. » Caramelised apple. » Banana and peanut butter. » Melted and broken up chocolate bars, such as Mars and Crunchie, topped with mini chocolate fudge bars, giant chocolate buttons or jelly babies. 24 Eat » ISSUE 2 2021


I N T RODUCI NG OU R N E W R E C Y C L A B L E PA C K A G I N G We recognise our responsibility to set a sustainability agenda, which is why we’ve announced our new recyclable packaging.

Available in three different colours: black, white and kraft. L E T ’ S TA L K S U S TA I N A B L E P A C K A G I N G Email us now at sales@lincolnandyork.com L I N C O L N A N DYO R K . C O M


2020

• 18 months total shelf life • Resealable • POS available

Source: *Absolute Value Sales Growth vs PY – IRI 52 w/e 5th Sep 2020. Pricing is at the sole discretion of the retailer. TM, ®, © 2020 Kellogg Europe Trading Limited