Eat issue 10 2022

ISSUE 10 2022

The magazine for Confex wholesaler customers

Inside...

RAISE THE BAR

Perfect snacks to partner a pint FATHER’S DAY

How to pull families in to celebrate dads SYRUP SHOT

The finishing touch to elevate your drinks

It’s party time Get creative and support customers in their celebrations for the Queen’s Platinum Jubilee

Celebrate the Queen’s Jubilee with our NEW ‘Philly Platinum Pudding’!

We’ve partnered with the NACC Care Chef of the Year 2021 to create an exclusive dessert, the Lemon Baked Windsor, to help celebrate the upcoming Jubilee.

See what Aaron has to say: “I wanted to create a dessert that would not only be fitting to celebrate such an occasion but one which other chefs could easily recreate and serve across the country on 2nd June.”

You Don’t Know

Aaron Watson, NACC Care Chef of the Year 2021

To get the recipe for Philly Lemon Baked Windsor and for more inspiration, head to @philadelphiaprofessional_ukie on Instagram.

www.philadelphiaprofessional.co.uk

WELCOME

«

Hello AND welcome… … to the tenth issue of Eat; we’re 10 already! And our milestone happily

Jess’s mustreads this issue

coincides with the Queen’s incredible 70 years on the throne, making her the longestserving British monarch in history. Quite an achievement. To celebrate, we’ve got a bumper four pages of the opportunity it brings and of the four-day long weekend.

Turn to pages 16-19 to find out more.

Snacks, page 12 Bar snacks are a lucrative proposition, if you get it right

»

ideas and recipes to help operators really make the most of

June sees another significant sales opportunity in the shape of Father’s Day. Our feature on pages 20-21 is packed with advice and inspiration on maximising the occasion’s potential, whatever type of venue you operate. With the date sunny, which opens up even more chances to draw in the

Jubilant jubilee, page 16 Opportunities for operators

»

falling in mid-June, you’d hope the weather will be warm and lucrative family market.

With British Sandwich Week falling during the last week of May and National Picnic Week towards the end of June, our focus on pages 26-27 for five ways with… is, you’ve guessed

JESS DOUGLAS DIRECTOR CONFEX LTD

Father’s Day, page 20 Our guide to winning ways to attract the family crowd

»

it, sandwiches! Get creative and your sales should soar.

ISSUE 10 2022

« Eat

03

STOCK UP NOW FLAVOURS RANGE WORTH OVER £145M*

MAXIMUM LIME NO SUGAR Source: Nielsen, Total Coverage, Value Sales, MAT, data to w.e. 25.12.21

Time to

CONTENTS

26

16

12

20 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

Contents

07

08

Business Development Sally James

» Publisher

Industry round-up

What’s happening in foodservice and key dates for your calendar

09

» Senior Designer » Head of Sales and

What’s new?

A snapshot of the latest must-stock products for every venue

Kate Feasey Rafaela Aguiar-Hill

«

11

Insight

Josh Williams, Head of Wholesale & Convenience at KAM, asks if you’re meeting customer demand for diverse menus

CORE of it

Focus on your margins with own-brand range advice

12

Small bites

Shining the spotlight on snacks to help you reap the rewards

16

Party time!

Winning ways to celebrate the Queen’s Platinum Jubilee

20

Father’s day

Our guide to what works for different venues

23

Sweet success

26

ow drink syrups can heat H up your sales

Five ways with…

Sandwiches are the stars as summer approaches

David Shaw To advertise, please contact Sally James on 07514 623564 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 10 2022

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Plant Based World Cuisine GOod for the body and planet!

ROUND-UP

« WHAT’S NEW

Food that feeds the future Vegan brand RIFCo (Really Interesting Food Company) has transformed its entire recyclable packaging range to reflect the vibrant and diverse cuisines that inspire its range of

Sauce of spice!

Bring food to life with Cantina Chimi Churri and Chilli Chimi Sauce & Marinade. Ideal for a South American-style barbecue, the versatile sauces have a delicious herby and zesty kick and are ideal for dipping, marinating or cooking with. Always made with 100% natural ingredients, they’re gluten-free, vegan and free from refined sugar too.

Smart move

soups and ready meals. All are made in small batches, are 100% plantbased, free from gluten and dairy, and certified organic with improved ingredients for a flavour sensation.

Here’s WHAT’S NEW A round-up of the latest new products for your outlet

Totally tropical

New from Barr Soft Drinks’ Rubicon RAW is Apple & Guava flavour.

It contains 20% real fruit juice, which together with natural caffeine and B vitamins provides a big energy hit that is full of flavour.

And the second launch from Barr is new Still Pineapple, an exotic new flavour perfect for spring and summer drinking.

Fruity summer edition Summer is coming and Red Bull has launched its latest new addition to The Editions range – Apricot-Strawberry. It delivers all the functional benefits of Red Bull Energy Drink, along with a juicy surge of both apricot and strawberry that combine to deliver a sweet, refreshing flavour. It’s a limited edition and includes a sugar-free variant too.

Nestlé celebrated its 85th birthday in style this year by launching brand-new Smarties White. It’s the same colourful, crispy Smarties fun but with a white chocolate filling. Available in a 38g hexatube and 100g sharing bag, from June.

ISSUE 10 2022

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INDUSTRY NEWS

»

Dates for your diary MAY

16-22 National Vegetarian Week

22-28 British Sandwich Week

27

National Fish and Chip Day

JUNE

13-19 Diabetes Week

19

Father’s Day

18-26

National Picnic Week

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Good things come to those who wait Birds Eye’s well-known frozen pizza brand Goodfella’s is now available to foodservice operators.

There are more than 20 products to choose from, including Takeaway Classic

Did you know?

63% OF

ADULTS IN ENGLAND ARE OVERWEIGHT OR LIVING WITH OBESITY

and Deep Pan, plus vegan and gluten-free options and brand-new Pizza Pocket range, making Goodfella’s a must for any operator and a huge opportunity for a food-to-go offering.

Calorie labelling

In April, calorie labelling came into force requiring cafes, restaurants and takeaways to display calorie information on menus and food labels in a drive to tackle obesity.

Out-of-home food businesses with more than 250 employees in England need to clearly show the calorie counts of all non-prepacked food and soft drinks that are not served in their original packaging at the point where customers make their choice, typically on physical and online menus. The aim is to help people make healthier choices.

INSIGHT

Food for thought Are you meeting customer demand for diverse menus in your venue? asks Josh Williams

Diversification of diets is only going to get broader; 10% of 18-24 year olds class themselves as vegetarian, 4% vegan and a further 11% follow a ‘flexitarian’ diet.

What would have been considered a nice-to-have option 10 years ago is now standard expectation for today’s diners. One vegetarian option will no longer cut it.

DON’T LIMIT THEIR EXPERIENCE

T

he diet of the UK public is diversifying. And for most, that’s not a bad thing. It’s claimed that by 2030, half of the UK could be obese if current consumption trends continue.

And with calorie labelling now on menus, healthier options should definitely be on the radar.

Recent KAM research showed that customers are looking for pubs, bars and restaurants to cater for this evolving demand; 43% want to see lower sugar options, 41% want lower salt content, while one in five want to see added benefits in meals such as added protein and fibre.

But it’s not just healthier choices; there is an increasing focus on the environmental impact of food too. One in two UK adults would like to see more locally sourced food on menus, while one in three would like more sustainable options.

« KAM MEDIA

GIVE CHOICE

Coeliac UK estimates that approximately 1% of the UK population is glutenintolerant. The Vegetarian Society estimates that 2-3% maintains a 100% vegan or vegetarian diet. Small percentages really, so why so much talk about it?

Although the number of those who ‘have’ to follow these diets is relatively small, there is a far higher proportion who ‘want’ to follow them; 26% of UK adults actively tried to lower their meat consumption in 2021.

Did you know?

2-3% OF THE UK POPULATION MAINTAINS A

100%

VEGAN OR VEGETARIAN DIET

Eating out should be a fun, memorable and stress-free experience and part of that is exploring new flavours, new foods and enjoying an experience that can’t easily be replicated at home. This used to be a lot easier to do when the typical meal at home was traditional meat and two veg.

However, as knowledge and education around food has improved, so too has the expectations of customers.

For customers considering where to eat, checking the menu is often the first step.

When we consider the customer experience, if one has the choice of just two options on the menu while a meat-eating friend has a choice of 10, it’s clear there is more work to do. Offering a fully diversified menu means you won’t lose customers at the first hurdle.

Josh Williams is Head of Wholesale & Convenience at KAM

ISSUE 10 2022

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RANGE ADVICE

« OWN BRAND

Sweet TALKING

Ideal for the summer months, these CORE ranges are serving up delicious margins

W

hen it comes to indulging your customers, what could be better than cake, ice cream, tea and coffee?

The ideal mid-morning pick-me-up, afternoon indulgence or refreshing treat, the CORE range of cake, ice cream, tea and coffee is the ideal option for your venue.

CORE’s One Cup teabags offer great quality and excellent margins, while our coffee caters for everyone with a range that includes classic and premium filter coffee, beans, decaf and espresso.

The CORE range of cakes is guaranteed to delight your customers.

It includes favourites such as carrot cake, coffee and walnut, lemon drizzle, caramel shortcake and Victoria sponge – what’s not to love?

For the perfect addition to a dessert or delicious on its own, our range of ice cream has all you need – strawberry, vanilla and chocolate soft scoop in 4ltr tubs – and is ideal for the summer months ahead.

CORE is the own-brand range from Confex for the foodservice sector. Ideal for pubs, cafes, coffee shops, sandwich shops, schools and many other outlets, CORE has been developed by foodservice professionals. There are currently more than 300 products across ambient, chilled, frozen and non-food categories.

Available from your local wholesaler now ISSUE 10 2022

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SnackTASTIC Make stars of your snacks and you might be surprised by the results SPANISH FLAVOUR Sharing dishes and boards are a continuing trend and small plates go down well with a pint or glass of wine, so maximise on this with a selection of tapas dishes, such as croquettes, patatas bravas, meatballs, goats’ cheese and chilli bonbons, crispy squid and soft tacos.

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SNACKS

« FEATURE

CRISPY PORK BITES There are various ready-made options but it’s easy to make your own, and home-made always carries a premium price tag. Simply cut pork skin into bitesize pieces (about 2.5cm), add to a pan of cold water, bring to the boil and simmer for 15 minutes. Strain and pat dry, then lay out flat on a baking tray and dry out in a low oven for 1 hour. Remove from oven, season – ground fennel mixed with sea salt is a tasty option – increase oven temperature to 240˚C/220˚C fan/gas 9 and bake for a further 20 minutes. The pork pieces should start to puff up and become crispy. When crispy, leave to dry out and then serve.

NUTS Bowls of nuts are one of the best snacking partners with a drink. Up your game with honey-roasted almonds, hazelnuts and pecans, curry roasted pistachios or rosemary salt and pepper cashews. There are plenty of brands with premium offerings out there but whip up a homemade selection to stand out.

Make a batch of sweet and spicy nuts by tossing a variety of nuts, such as pecans, almonds, walnuts and cashews, with salt, black pepper, cumin and cayenne pepper. Heat sugar, water and butter until melted and drizzle over the nuts, then scatter on an oiled foil-lined baking sheet and bake on a low heat for about 6 minutes until sticky. The perfect bar snack to accompany any drink.

Top tip CREATE A BAR SNACKS MENU AND PRICE SEPARATELY OR AS A MULTI-DISH OFFER

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FEATURE

» SNACKS

CRISPS AND SNACKS With so many flavour combinations and premium ranges, crisps are a low-cost, low-effort offering with good margins, but go with unique flavours. With government HFSS legislation coming into force later this year, brands are reformulating their products, so make sure you highlight this. KP’s premium, number-one Tyrells Lightly Sea Salted flavour will be available as non-HFSS in sharing,

multipack and singles formats, along with its Mediterranean Herb flavour.

Don’t dismiss vegetable crisps as a premium offering and go beyond standard crisps to offer roasted chickpeas and jerky, which comes in beef and salmon variants and in different flavours. Go upmarket with olives, anchovies, cured meats and sun-dried tomatoes with buffalo mozzarella balls.

SWEET TOOTH Consider sweet snacks too such as chocolatedipped pretzels, cinnamon apple chips, popcorn and mini brownie bites.

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HOT NIBBLES Elevate your snack offering further with a selection of hot snacks – sweet potato fries and dip, pitta chips, sliders, individual mini nachos bowls, beer-battered chips, soft salted pretzel sticks, gourmet Scotch eggs and breaded whitebait with aioli.

Top tip BE CREATIVE WITH HOW YOU SERVE, SUCH AS IN JARS AND ON SLATES

No.1 Sugar confectionery brand* Available in PMP and Plain pack.

Case Size PMP: 12 x 131g Case Size Plain pack: 12 x 131g

Perfect for portion control & on the move Ideal for Coffee Shops, Cafes and Bars Squashies on the go packs are up 17% YTD* Case Size 30 x 60g bags

Bulk Range Ideal for weddings, parties and repacking Case Size 3kg bags *1. Source: IRI, Confectionery, Value Sales, 52wks to 18th April 2021,Total Market *2. Source: Swizzels EX FAC, 2021 v PY

Party

TIME!

As the nation prepares for the Queen’s Platinum Jubilee, help customers celebrate in style

A

s the nation plans to celebrate the Queen’s 70 years on the throne, be prepared with all customers need to party. The Platinum Jubilee weekend is a bumper four days, offering plenty of potential for sales.

All British

Why not create a best of

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British menu to run across the bank holiday weekend?

Adapt it depending on your venue, so it could be a threecourse menu, a cake menu – Brits’ favourites include lemon drizzle, chocolate fudge and coffee and walnut – or a drinks menu.

Think roast beef, fish and chips, full English breakfasts, pie and mash, Cornish pasties, Eton mess, Victoria sponge and scones. Partner with English wine, gin and beer, whisky and traditional soft drinks, such as Britvic’s R Whites Premium Lemonade and Lipton Iced Tea, plus premium drinks, such as Aqua Libra and The London Essence Co. range of mixers.

For a showstopping dessert, try the Philly lemon baked Windsor (recipe on p19). This Philly Platinum Pudding has been developed exclusively by

JUBILEE

Aaron Watson, NACC Care Chef of the Year 2021, in partnership with Philadelphia.

The dessert is served with a gin and Dubonnet jelly – the Queen’s tipple of choice.

At their best

Showcasing all-British ingredients in your dishes is a profitable way to mark the occasion as customers will pay a premium for locally sourced food.

Use in-season ingredients too where you can to further increase appeal and show your sustainability credentials, plus it will benefit your bottom line as it can be cheaper because you’re buying it when it’s plentiful and hasn’t travelled a long way. Seasonal foods are fresher too, which reflects in the flavour.

May is all about asparagus, Jersey Royal new potatoes,

peas and rhubarb. In June comes strawberries, cherries, runner beans, tomatoes, beetroot and lamb. Often the meat of choice at Easter, the best pasture-raised and new-season lamb is in its prime in the summer months when the lambs are older.

Take it away

You’d hope the June holiday weekend will be filled with

« FEATURE

warm sunshine, so takeaway picnic boxes will be the go-to for customers. Fill cardboard boxes with salad, sandwiches and wraps, mini filled rolls, pork pies, Scotch eggs, sausage rolls, crisps, a slice of cake and a piece of traybake, such as tiffin or brownie.

And you can’t go wrong with a proper ploughman’s lunch of fresh, crusty bread, cooked meats, a selection of cheese, pork pie, pickles and an apple! Add in a soft drink, such as Schweppes Lemonade or Canada Dry Ginger Ale. Raise your sandwich game with these delicious filling duos: chicken and pesto blue cheese and avocado pastrami and mozzarella beetroot and goat’s cheese falafel and yogurt sweet potato and bean.

» » » » » »

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FEATURE

» JUBILEE CORNISH PASTY »PREP: 15 MINS »COOK: 55 MINS

Serves 4

It wouldn’t be a traditional British celebration without afternoon tea. Go with classic British bites, such as smoked salmon, coronation chicken and egg and cress finger sandwiches, mini Victoria sponges, scones with jam and clotted cream, and shortbread.

Upgrade with a bottle of English sparkling wine or premixed cans of Pimm’s. For a twist on the classics, why not add in some nostalgic British flavours, such as a rhubarb & custard sponge,

or retro desserts such as a pineapple upside-down cake, trifle or knickerbocker glory?

Put the flags out!

Catch the eye of passing trade and show you’re celebrating by putting Union Jack bunting up inside and out. Carry the red, white and blue colour theme through your venue.

And finishing touches such as Union Jack mini flags in cakes and red, white and blue iced cakes and fairy cakes will draw customers in.

INGREDIENTS FOR THE PASTRY 125g chilled and diced butter 125g lard 500g plain flour pinch of salt 1 egg, beaten FOR THE FILLING 350g beef skirt or

chuck steak, finely chopped 1 large onion, finely chopped 2 potatoes, peeled and thinly sliced 175g swede, peeled and finely diced 1 tbsp black pepper 1 tsp salt

METHOD Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 minutes.

Preheat oven to 220˚C/ 200˚C fan/gas 7.

Mix together the filling ingredients.

Roll out each piece of pastry on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack

a quarter of the filling along the centre of each round, leaving a margin at each end.

Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift on to a non-stick baking tray and brush with the remaining egg to glaze.

Bake for 10 minutes, then lower oven temperature to 180˚C/160˚C fan/ gas 4 and cook for 45 minutes more until golden.

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Serves 6

PHILLY LEMON BAKED WINDSOR »PREP: 1 HR 10 MINS »COOK: 1 HR 55 MINS INGREDIENTS FOR THE CAKE 170g butter 170g caster sugar 3 eggs 225g selfraising flour 2 tbsp milk zest of 1 lemon FOR THE FILLING 340g Philadelphia cream cheese 100ml double cream 90g icing sugar zest of 1 lemon 60g lemon curd FOR THE SWISS MERINGUE 8 egg whites

200g caster sugar pinch of salt FOR THE JELLY 4 sheets gelatine 200ml Dubonnet 100ml London dry gin 110g caster sugar FOR THE MERINGUE SHARDS 4 egg whites 150g caster sugar 150g icing sugar, sifted zest of 1 lemon raspberries and micro lemon balm, to garnish

METHOD Preheat oven to 180˚C/160˚C fan/ gas 4. Grease an 18cm round tin and line base with baking paper.

For cake, cream butter and sugar until pale and fluffy. Beat eggs in one at a time. Sift flour and fold into mix, then fold in milk and lemon zest.

Spoon mix into tin and bake for 30-35 mins, until a skewer inserted in centre comes out clean.

Remove from oven and leave in tin for 10 mins, then turn out on to a wire rack until completely cooled.

Slice in half horizontally and cut out 6 circles with a food ring.

For filling, put Philadelphia cream cheese, cream, icing sugar and lemon zest into a mixing bowl and whisk until incorporated and thick.

Transfer to a freezer-safe tub and gently mix in the lemon curd to make ripples. Freeze until ice creamlike in texture.

For Swiss meringue, put egg whites, sugar and salt in a metal bowl and place over a pan of simmering water. Whisk continually until sugar has dissolved and temperature reaches 80˚C – use a temperature probe – this will take about 10 mins.

Remove from heat and transfer mix to a stand mixer with whisk attachment and whisk on mediumhigh speed until egg whites turn into a thick, glossy Swiss meringue.

Transfer meringue into a piping bag with nozzle attached.

For jelly, bloom gelatine by soaking in cold water for 5 mins.

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Place Dubonnet, gin and sugar in a pan and gently bring to the boil while whisking to dissolve sugar. Reduce heat to a simmer just as it starts to boil.

Remove gelatine and squeeze out any excess moisture, then add to pan and whisk for 1-2 mins on the heat until fully dissolved.

Pour mixture into desired container and leave to set in the fridge. (I use a 10cm-deep rectangular tray and line it with clingfilm so I can turn it out and dice the jelly into cubes.).

For the meringue shards, preheat oven to 90˚C. Place egg whites into a stand mixer bowl with whisk attachment and add sugar, icing sugar and lemon zest, then whisk for 5 mins or until meringue holds stiff peaks when the whisk is lifted out of the meringue mixture.

Spread meringue out in a thin layer on a silicone baking mat or a tray lined with baking paper and cook for 1 hour and 10 mins until meringue is crisp on top but not coloured. Leave to cool on tray, then snap off into shards.

To serve, take a circle of sponge and top with an ice cream scoop of the lemon cream cheese filling and then pipe Swiss meringue around the entire pudding until fully covered. At this point, either place the baked Windsor in the freezer until needed or blowtorch until meringue is golden, garnish with the jelly, meringue shards, fresh raspberries and micro herbs and serve straightaway.

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FEATURE

» FATHER'S DAY

DAY DADS for the

Now it’s time to make a fuss of all the dads out there, so here’s our guide to what works for different venues and how to draw families in FATHER’S DAY 19 JUNE

W

ith Father’s Day falling in June, the sales opportunity is a big one.

Extend your offering over the entire weekend and consider promotions to increase footfall. Add a few specials to your menu and even draw up a special beer and food pairing menu – see opposite for our guide.

If you have an outdoor space, set up some games and open up the al fresco bar, if

20 Eat » ISSUE 10 2022

you have one, or could you create a temporary one just for Father’s Day weekend?

Fire up the barbecue, it’s a sure-fire way to attract the crowds. Who doesn’t love a barbecue – that unique taste, being able to watch your food being cooked, the theatre of a sizzling grill and food being flipped in the air!

Top tip

ADVERTISE YOUR OFFER IN-VENUE AND ACROSS SIZZLING YOUR The key with barbecuing is SOCIAL to keep it simple. Have a hero MEDIA menu item, such as a gourmet CHANNELS

beef or pulled pork burger with various toppings, and then offer two or three other options to cover all tastes, such as sausages, chicken and lamb kebabs, with a vegetarian choice too.

If you want to step up your game, then a barbecued leg of lamb would be a showstopper.

Serve with salads or veg kebabs to keep it light. And think about marinades to elevate the food.

Buns are essential for a burger experience but why not try putting a burger in a taco with grated cheese, shredded lettuce and sliced red onion instead?

Depending on demand, start off cooking food in the oven and then transfer to the barbecue to finish.

LIGHT CHOICES

For indoor dining and takeaways, curries, pies, burgers and roasts are the order of the day. As it’s summer, go for lighter roasts, such as rack of pork with peaches, lamb with chargrilled veg or lemon chicken with veg mash.

Top burger toppings Apart from the essentials – lettuce, onion, sauces – try these toppings for something different

» bacon » fried egg » pineapple with

barbecue sauce » coleslaw » mushrooms » avocado » mac & cheese

» pastrami, Emmental, sauerkraut & horseradish » curry paste » blue cheese

Best burger tips

BEST BURGER SAUCE Whisk together 110g mayonnaise, 60g ketchup, 2 tsp each of sweet pickle relish, granulated sugar and white vinegar, and 1 tsp ground black pepper. Serve immediately or will keep in the fridge, covered, for up to a week.

PERFECT PAIRS Here’s our suggestions for beer and food pairings to boost incremental sales

» L ager – burgers, pizza, » IPA – curries, steak. salads. » S tout – seafood, » Pilsner – fish and chips. Mexican-style dishes, » P ale ale – chicken, chocolate desserts. vegetarian dishes. » Bitter – roast pork. » Use steak mince with a fat content of 15% for the juiciest, fullest flavour. » Brioche buns are the best for burgers with their sweet taste and are strong enough to support a stacked burger, especially when toasted. » Pickles, pickles and more pickles add crunch and flavour. » American-style cheese slices melt well. » Burger sauce is a must for the ultimate burger. » Serve with a peppercorn sauce for dipping.

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ALWAYS raising the BAR ● Half of European consumers say that they are always looking for new types of coffees to try* ● Delicious syrups to perfectly match hot & cold applications while delivering less sugar and calories vs. competitor products

Applications Coffee

Hot Chocolate

Tea

Milkshakes

Lemonade

Cocktails & Mocktails

Smoothies

Frappes

Iced Tea & Iced Coffee

Flavoured Water

*Mintel, 2020

emea.davincigourment.com

@davincigourmet_europe

@DaVinciGourmetEMEA

DRINK SYRUPS

A spoonful of SYRUP Heat up your hot and cold drink sales by adding a simple but special finishing touch

Tate & Lyle’s syrups are perfect for adding to cocktails too

C

ustomers will expect the standard choices on a beverages menu, but if you really want to stand out and get that incremental spend, you need to offer something more. And it doesn’t have to be complicated. By stocking a range of flavoured syrups, you can add that special touch and appeal to a whole new customer group, and it’s a lucrative one.

FLAVOUR SHOT

Not sure where to start? Tate & Lyle’s syrups add a new and exciting taste dimension to a variety of hot and cold drinks, infusing the cup with a subtle but distinct flavour.

« FEATURE

From coffee and hot chocolate to smoothies and iced drinks, DaVinci Gourmet syrups will liven up your drinks menu

The syrups are made from 100% pure cane sugar and are certified Fairtrade and kosher.

They have a gentle, sweet flavour and floral aroma, making them a popular choice. Available in 750ml and now a new 250ml bottle, the range includes the favourite flavours of vanilla, caramel and hazelnut. To complement them, Tate & Lyle also offers limited edition and seasonal flavours.

The inspired DaVinci Gourmet range deliciously complements a variety of beverages and contains only natural colours and flavours.

So spice up your menu with a dash of syrup and enjoy sweet sales success.

»

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FEATURE

» HOT DRINKS

Super serves

Top tip

Try these delicious and impressive serving suggestions, courtesy of Tate & Lyle

SUBSTITUTE THE MILK FOR A HAZELNUT OR COCONUT ALTERNATIVE FOR A VEGANFRIENDLY VERSION.

VANILLA MILKSHAKE Pour 200ml milk into a blender.

Add 1 large scoop of ice cream and 40ml (4 pumps) Tate & Lyle Vanilla Pure Cane Syrup, then blend until smooth.

HOT CHOCA MOCHA INGREDIENTS 200ml milk 1 tbsp Tate & Lyle Caramel Coffee Syrup 2 tbsp milk chocolate, chopped 50ml double cream

METHOD Heat the milk in a small pan over a medium heat until simmering.

Remove from the heat and add the chopped milk chocolate. Stir well

1

2

until the chocolate has melted.

Add the caramel coffee syrup and stir again.

Whip the double cream until thick and use to top the hot chocolate.

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HAZELNUT COFFEE FRAPPÉ

CARAMEL APPLE SODA

Pour a double shot (60ml) of espresso, 40ml (4 pumps) Tate & Lyle Pure Cane Hazelnut Syrup and 180ml milk into a blender and add ice. Blend until smooth.

Fill a glass with ice cubes and pour in 20ml (2 pumps) Tate & Lyle Pure Cane Caramel Syrup and 200ml clear apple juice.

Add a squeeze of lemon, top up with soda water and serve.

Make a vanilla version by mixing 20ml (2 pumps) Tate & Lyle Pure Cane Vanilla Syrup with soda water and serving over ice.

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90

%

OF 16 – 34 YEAR OLDS BUY FL AVOURED COFFEE WHEN OUT OF HOME *

GET READY FOR GENERATION

Core Product

WITH TATE & LYLE COFFEE SYRUPS

Vanilla 4x750ml Hazelnut 4x750ml Caramel 4x750ml

NO ARTIFICIAL FL AVOURINGS, COLOURS OR SWEETENERS 24 MONTHS SHELF LIFE FOR LESS WASTAGE MADE IN THE UK

*Source: The Future of Everyday Coffee, OMNE X CGA, December 2020. Base = 2,000 coffee shop visiting consumers

GET CREATIVE

» SANDWICHES

5

WAYS WITH…

sandwiches

Get creative with your sandwich making for British Sandwich Week and National Picnic Week

2

Sweetwich

Who says sandwiches have to be savoury? Try this sweet idea for a real treat: heat mini marshmallows and peanut butter until melted, mix and spread over a toasted waffle. Layer sliced banana and chocolate chips on top and sandwich with another toasted waffle.

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A classic

It’s so British and essential on any menu, afternoon tea selection or jubilee celebration… it’s the classic egg salad.

Try mashing the cooked yolks with mayonnaise, a pinch of mustard and salt and pepper until completely smooth and then fold in chopped egg whites and chopped fresh dill for a super-tasty flavour and silky smooth texture. You could add chopped spring onions or even mashed avocado and team with watercress or lettuce leaves.

26 Eat » ISSUE 10 2022

al Nation eek W Picnic 16-22 JUNE

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Open for business

An open sandwich is a premium-looking twist on a traditional sandwich and super-easy to throw together with maximum visual appeal. Try avocado and goats’ cheese, prosciutto and blue cheese, mozzarella and tomato, tuna and spring onion or ricotta and fig. You can use any type of bread, though sourdough is a winner, and serve toasted or not.

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Gourmet veggie

Make vegetarian options more exciting. Butter the outsides of two slices of wholegrain bread and spread the insides with pesto. Put a slice of Monterey Jack cheese on the bottom slice, then artichoke hearts, another slice of cheese and the other piece of bread. Cook for 4-5 minutes each side in a griddle pan until cheese starts to melt and bread is golden brown, then sprinkle with sea salt to serve.

British Sandw ich Week 22-28 MAY

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Breakfast or brunch

Go sophisticated and indulgent with a salmon-filled croissant. Use regular or hot smoked salmon and go as it is or sauté for a few seconds in a little butter.

Combine with dried basil, cream cheese and mayo and fill the croissant. Finish with whole fresh basil leaves and slices or ribbons of cucumber. You could add caramelised onion, capers, sautéed garlic or finely chopped dill pickles.

ISSUE 10 2022

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