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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2017

A Fine Romance Feel the Burns Night!

Better Breakfasts on a Plate


As we begin this new year, take a few minutes to stock up on some classic Heinz products. Or try something new and find more of our range by visiting www.kraftheinzfoodservice.co.uk

@KraftHeinzFSUK


TAKE STOCK FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

Welcome to 2017!

opportunity to pack in some profit.

Firstly, let me wish you all a very happy new year. I hope you had a profitable and fun - Christmas and New Year’s Eve.

Pancake Day gives you the chance to raise some mid-week trade, and hot on its heels is Valentine’s Day. It’s the first major event of the year for operators so make sure you are organised and start spreading the word now! Turn to page 35 for tips on how to arrange a romantic event that your bank balance will love.

Now all the turkey has been eaten and the Champagne popped, I can’t wait to settle down and start planning out the new year. There are amazing opportunities out there for our industry - and a calendar full of hospitality events - so it’s up to us to get organised and make sure it’s a good one! January is generally a quieter time. However, thanks to Chinese New Year and Burns Night we have two events that offer big opportunities to boost trade. Read our features on page 17 and 26 for some great ideas for running your own events. If you have customers choosing to start the new year on a health-kick or by going dry, your profits don’t have to suffer too. Tweaking your menu to offer healthier options and excellent alternatives to alcoholic drinks will encourage customers to venture out. Read our features on pages 19 and 20 for some menu suggestions. And visit takestockmagazine.com for our brand new section to help you plan your menu and save money for the year ahead. Before you know it February will be here - and that means love, pancakes and an

FOLLOW US ON

Tweet us @TakeStockMag

And remember, for any event scheduled, posting pictures and details on Facebook and Twitter - or whatever social media platform you use - is vital. Do it before to promote and after to show how good it was - and if you aren’t on Instagram, have a go! With 14 million users in the UK, it is crucial for your business that you post your place on Instagram preferably with daily pictures. It’s fun looking at everyone else’s too! Check out our Instagram page @takestockmag where we are now featuring all our #FeedYourEyes entries. We are also on the lookout for the ontrade’s best mixologist so come on, get shaking - and snapping! As always, the Take Stock team and Today’s have loved putting this issue together, so we hope you enjoy it too. Here’s to a happy and profitable 2017!

Tracy x 3

Image courtesy of Lyle's Golden Syrup® Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Joe Harrison Antony Butler Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Alex Hinge Hollie Pickles Frankie Hebbert

Online Martin Kersey Hollie Pickles

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CONTENTS FEATURES 14-15 Rise and Shine 17-18 Happy Chinese New Year 19 Driving New Year Trade 20-22 A Health Kick 26-27 Burns Night 29 Winter Warmers 30-33 Spread the Love 35 Flippin’ Some Profit 38-39 Too Hot to Handle 40-41 Time to Instagram 43 Be Energy Efficient

14

45 New Money 50 The Apprenticeship Levy

30 45

RISE AND SHINE

40

SPREAD THE LOVE

TIME TO INSTAGRAM

NEW MONEY

17 takestockmagazine.com

HAPPY CHINESE NEW YEAR

4

20

A HEALTH KICK


8

EVERY ISSUE 7 Calendar 8-10 What’s New

WHAT’S NEW

13 Industry News 24-25 We Grill - Steve Wilmot 37 Feed Your Eyes 47-49 Plan Ahead

37

24

WE GRILL STEVE WILMOT

47

PLAN AHEAD

RECIPES 18 Spicy Seafood Dumplings

27 Chicken Balmoral

18 Tsingtao Beer Chicken Skewers

33 Stuffed Peppers with Red Rice & Tomato Sauce

21 Chicken Tikka Masala

33 Dunking Doughnuts with Chocolate Custard

22 Courgette Linguini with Bean & Tomato Sauce 22 Chocolate & Clementine Mousse

22

32 Patatas Bravas

18

35 Pancake Rose 39 Naga Pickle

22

COURGETTE LINGUINI WITH BEAN & TOMATO SAUCE

5

TSINGTAO BEER CHICKEN SKEWERS

CHOCOLATE & CLEMENTINE

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X A M S R E WALK


Calendar Jan-Feb

NEW YEAR’S DAY

JAN

715­ JAN

1522­

JAN

LAKESIDE WORLD PROFESSIONAL DARTS CHAMPIONSHIPS

THE DAFABET MASTERS Alexandra Palace, London

JAN

1629­

26

AUSTRALIAN OPEN

The Park Plaza Westminster Bridge, London

2728­

SALISBURY WINTERFEST Royal British Legion Club

JAN

2728­ JAN

28­

JAN

THE NATIONAL FISH & CHIP AWARDS

8TH ELYSIAN WINTER BEER FESTIVAL The Maltings

CHINESE NEW YEAR

JAN

1921 JAN

1921 JAN

MANCHESTER BEER & CIDER FESTIVAL Manchester Central

21ST CAMBRIDGE WINTER ALE FESTIVAL University Social Club

JAN

SCOTLAND’S SPECIALITY FOOD SHOW The SECC, Glasgow

RBS 6 NATIONS ROUND 2

14­

VALENTINE'S DAY

1518­

DERBY CAMRA WINTER BEER FESTIVAL

FEB

FEB

FEB

1719­

Roundhouse

GIN FESTIVAL LONDON Tobacco Dock

FEB

18­

FA CUP 5TH ROUND

22­

NATIONAL BURGER AWARDS

FEB

28­

FA CUP 4TH ROUND

JAN

BEER & 2-4­ STEVENAGE CIDER FESTIVAL FEB

4­ FEB

FEB

Islington Metal Works

Arts & Leisure Centre

2224­

1112­

RBS 6 NATIONS KICKS OFF

2225­

CAMRA’S NATIONAL WINTER ALES FESTIVAL

2425­

PETERSFIELD BEER FESTIVAL

FEB

The Halls, Norwich

Petersfield Festival Hall

FEB

2325­

GREAT HOSPITALITY SHOW NEC Birmingham

JAN

25 JAN

PUBAID

BRITISH YORKSHIRE PUDDING DAY

FEB

FEB

BURNS NIGHT

2526­

RBS 6 NATIONS ROUND 3

FEB

SUPER BOWL 50

26­

LEAGUE CUP FINAL

FEB

Wembley

28­

PANCAKE DAY

FEB

FEB

7

takestockmagazine.com


New What’s

January - February

Sparklin’ New Water sales continue to rise, driven by health conscious consumers. Indeed, plain water sales are now close

Originally the Best

to the sales levels of colas, the long time number one in

For over 75 years, Nescafé has been inspiring coffee drinkers all over the

the soft drinks

world. And now they’re bringing out their best

category. It is

NESCAFÉ® Original yet. NESCAFÉ’s exclusive

into this sector

double filter technology captures the richest

that Coca-

flavours and aromas from freshly roasted

Cola launched their Glacéau

coffee, giving the fullest flavour possible. The

Smartwater - where it now

packaging has been rebranded too with a more

commands nearly 10% of sales,

contemporary look and feel that will appeal to

many to younger, pre-family

future generations of coffee consumers. NESCAFÉ

drinkers who like the healthy

Original is available in tins, stick packs and refill

blend of vapour distilled spring

packs, so there is a range of options to provide

water and electrolytes. And

your customers with.

now there’s a sparkling version.

nescafe.co.uk

With a lightly carbonated, clean, crisp taste and eye-catching

Scapegrace Seeking something different for your range of premium gins? Look out for Scapegrace’s black tinted and distinctively shaped bottles. Small batch and distilled in a 19th century John Dore copper pot whisky still, this artisan dry gin takes advantage of rock filtered subterranean melt waters from New Zealand’s Southern Alps to create an exceptionally smooth finish. Scapegrace Classic boasts 12 botanicals and has a juniper and citrus nose and taste. Scapegrace Gold adds to this with a lucky 13th botanical - dried tangerine - resulting in an even more pronounced citrus finish. hi-spirits.com

Luxury Lemonade Adult consumers love a story, so when you stock R Whites lemonades - which have been produced in London since 1845 - you’re on to a winner! Eye-catching glass bottles exude quality and the three flavours - Raspberry, Traditional Cloudy Lemonade and Pear & Elderflower are ideal for drinkers wanting a sophisticated serve, while containing no more than 3.9g of sugar per 100ml. Serve straight or as a mixer, these are premium lemonades that consumers will feel are worth paying more for. There’s a £2m marketing campaign starting in March, too! britvic.com

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blue packaging this is a perfect addition to your water offering. drinksmartwater.com


Make a Mark Speciality Tips

PG has released a new range of speciality teas and fruit and herbal infusions, in a single serve foil fresh envelope format, specifically designed for foodservice. The range includes all the top sellers - English Breakfast, Earl Grey, Green Tea, Camomile, Raspberry and Peppermint - allowing operators to cater for every taste, sure in the knowledge that customers of every age will be getting a premium serve. All flavours are available in 6 x 25 envelope cases. There’s even a mixed case containing all six flavours available. unileverfoodsolutions.co.uk

Jumping Jalapeños! Green jalapeños are notoriously hot and gutsy, which is why they’re an integral ingredient in many world cuisines. Now Cooks & Co have sliced green jalapeños available in easy-to-store 2.9kg pouches that are perfect for foodservice operations making curries, stir-fries, Tex Mex, pizzas, dips, salsas and any number of other dishes needing a kick. cooksandco.co.uk

Hot Seasoning

Premium US whiskey sales are growing faster than standard US and customers are willing to pay more to experience the difference. The launch by Maxxium of Maker’s 46 is therefore perfectly timed. 46 is a super premium bourbon, bottled at 47% ABV. Made by taking Maker’s Mark onto a second maturation in French oak, and only in the cooler winter months, 46 is bigger and bolder, while retaining the smoothness and drinkability that has made Maker’s Mark the No.1 UK on-trade Bourbon. makersmark.com

Bang on trend is the hot new Sriracha Seasoning from McCormick that gives foods a sweet, sour heat with a

distinctive garlic edge. Perfect for use in the kitchen as a rub, or in mixes and marinades, Sriracha can also be used to make a hot sauce. Sriracha can even be used behind the bar to give a classic Bloody Mary a real kick, as Schwartz seasonings don’t need to be cooked. Look for recipe ideas at mccormickfs.co.uk

Timeless Old Tom

More Max

An essential part of every Martinez and Tom Collins cocktail, one of the oldest gin styles - Old Tom - is back in favour with mixologists and gin drinkers around the globe. Langley’s 100% grain spirit is an evolution of an 1891 recipe, resulting in a 40% ABV gin with a rich rounded flavour and light sweetness. Tying into that heritage, there’s an embossed brown amber bottle with aged looking labels, incorporating an 1891 reference and a recipe for making a Tom Collins. A classic, timeless and quintessentially English gin!

Since it launched, Walker’s Max range of thick, deep ridged crisps have become firm favourites - especially among consumers for whom strong tastes like Paprika, Flame Grilled Steak and Flamin’ Hot appeal. Now, to allow operators to offer a complete range, there are two new flavours BBQ Pulled Pork and Salt & Malt Vinegar. All are free of preservatives, artificial colourings and MSG and are suitable for vegetarians.

hi-spirits.com

walkers.co.uk

9

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New What’s

January - February

Czech Mate

Since it’s introduction to the Molson Coors UK beer portfolio in June 2015, Staropramen has gained a strong following of drinkers who enjoy top quality world beers. And now, in a move designed to appeal to a wider audience, there’s a modern new design for Staropramen packs, bottles, font badges and handles that is said to encapsulate the brand’s rich heritage and iconic roots in Prague. There’s an updated tankard for the on-trade too. What remains unchanged is the beer - a classic 5%

Turkish Delight Whitley Neill has a long established reputation for

pilsner that is Prague’s number one seller.

creating spirits that evoke the

staropramen.com

tastes of far off climes. Their latest addition - Quince Gin is another perfect example. Handcrafted in small batches, the

Merseyside Magic

gin’s aromatics - which include Turkish quince and lemon & orange peel, blended with

Spirits have been distilled in Liverpool for over 200 years, helped in no small part by the wealth of raw materials coming into what was one of the world’s busiest ports. That history continues to this day, first with award-winning Liverpool Gin, and now from the same stable, Liverpool Vodka. Handcrafted in a copper pot still, this small batch spirit has an ABV of 43%. Made with carefully selected potatoes, it has a sweet creamy taste with fragrant hints of freshly cracked black peppercorns. With notes of lemon peel, sugared almonds and bonfire toffee, it’s a perfect base for

Persian herbs and spices - give both a distinctive aroma and long fruity taste. Drink it straight, with mixers or combined with orange juice and red wine in a wine cooler. whitleyneill.com

a vodka martini. halewood-int.com

A New Look The Maxwell House Professional range has a new face, reinforcing their coffee credentials and offering a quality look and feel that really stands out. The variety and coffee intensity is easier to see too. The rebrand covers Cappuccino, Decaf, Mild and Rich Blend coffee granules in 750g catering tins and refills, as well as Maxwell House 5g sticks. jacobsdouweegberts.com/professional

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10


STOCK UP ON THESE GREAT RANGES NOW!

SCJ catering for all your homecare needs

AVAILABLE FROM YOUR LOCAL DEPOT DCS Group (UK) Ltd, 1 Timothy’s Bridge Road Stratford-upon-Avon, CV37 9YL, England

Telephone: (01789) 208000 | Fax: (01789) 208073 Email: sales@dcsgroup.com | Website: www.dcsgroup.com


Industry

News

The winning team, lead by a school caterer, will be rewarded with £1,000 worth of kitchen equipment for their school. Caterers must put together a team of up to three 7 to 11 year olds. Each team will receive a McDougalls toolkit which includes product samples, an application form and recipe inspiration to get them started. Teams should create one savoury and one sweet recipe, which includes at least one local ingredient. Online registration is open for caterers to register their details and interest at

to inspire children to cook through the

premierfoodservice.co.uk

McDougalls Young Baking Team of the Year and last year’s theme of using local ingredients was so popular, we are bringing it back. Spaldwick Community Primary School used eggs which were laid by local chickens, and strawberries grown nearby to make their winning profiteroles. They certainly set the bar high and we look forward to seeing what this year’s teams will be baking.”

on their best fundraising event, whilst sharing #1MillionLaughs. Grab two promotional packs of PG tips and enter your code on ufs.com/ rednoseday to claim your free Monkey (T&Cs apply). We want to hear your funniest jokes, see your best event photos and hear all about your fundraising to help us reach #1MillionLaughs for Red Nose Day. Then on 24 March, simply settle in for a massive night of comedy and entertainment, live on the BBC. It’s that easy. For fun ways to make the world a better place, go to rednoseday.com.

13

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Rise and Shine Breakfast is the most important meal of the day. And thanks to an increase in choice, convenience, and our love of the full English, the trend to eat breakfast out of home is on the rise. “Eating breakfast out is increasingly

breakfasts every week. “Our pubs serve 22

being woven into people’s daily

different breakfast options plus an excellent

lives as convenience becomes a key

range of hot drinks, which includes free

driver over occasion,” said managing

filter coffee refills until 2pm. Our customers

director at HospitalityGEM, Steven Pike.

like the excellent quality of the breakfasts

“Operators must identify how to stand

and the value-for-money prices.”

out in the marketplace. Find a point of

With Brits spending a collective £76m per day on eating breakfast out of the home* the first meal of the day should be a permanent fixture on your menu.

What’s cooking? Convenience and indulgent offers are what customers want. A full English may be considered the nation’s favourite, however according to stats from Mintel, most customers actually prefer a bacon or sausage roll, followed closely by the cooked breakfast. “Our breakfast offer continues to prove popular,” said Wetherspoon spokesman Eddie Gershon -

"People are increasingly adopting a more American attitude to breakfast, using the occasion as an opportunity rather than a necessity, whether it’s for social or business purposes. This can only have a positive effect for hotels and restaurant owners, provided they’re offering the variety to account for our wide range in tastes - from different types of egg, to continental and American.” Emma Warrington, senior food buyer at Beacon

the chain currently sell 350,000 traditional

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move, such as rolls, pastries and cereal pots are on the rise. “Industry trends suggest we may have reached a peak in terms of full-service breakfast and now sense a growing trend towards quickservice breakfast,” said managing director at HospitalityGEM, Steven Pike. “This is part of a general trend for quick service, but it suits the time pressures of that particular time of day very well.” Of those eating out have the time to eat breakfast at home;

the fierce competition, taking inspiration concepts.”

Breakfast options that can be eaten on the

of home, 41% do so because they do not

differentiation, to set yourself apart from from operators abroad and pop-up

Brekkie to go

14

fuelling the uptake of breakfast on-the-go (OTG) which three in ten out-of-home eaters go for, especially the young.

Keep it healthy Despite the popularity of the full English, health still plays an important part in the UK breakfast offering. According to research from Mintel, 30% of UK adults are trying to lose weight ‘all’ or ‘most’ of the time, with 58% trying to eat healthily ‘all’ or ‘most’ of the time too. Plain cereal, porridge and yoghurt brands are dominating this area, and operators are moving away from the standard white loaf, which saw a decline in value sales continue in 2015. Kellogg’s has looked to reposition its Special K advertising to focus more on holistic health as well as


TAKE STOCK

FEATURE supporting the recent launch of its Ancient Legends range. Offering a choice of omelettes, boiled or scrambled eggs with toast, or even the on-trend poached eggs

Why eat breakfast out of home?* • I don’t have time to eat at home

with avocado on brown or wholemeal

• Feels like a treat

toast will attract customers who want a

• Not hungry enough to eat breakfast

healthier breakfast option.

first thing • Want a change from routine • When I have the money • Don’t have breakfast supplies at home

Convenience

is most important in breakfast choice

95%

of UK adults eat breakfast

Top brekkies out of home* • Hot roll or sandwich - bacon or

of those sometimes eat breakfast OOH

• Cooked breakfast - full English, boiled egg and omelette • Pastries - croissant, pain au chocolat,

28%

doing so once a week or more

The breakfast club Breakfast clubs are popular with schools.

muffin • Toast - bread or bagel • Cereal bars - snack bars and breakfast biscuits

Eating breakfast is proven to improve memory and concentration levels, and as it helps children to heighten attainment, behaviour and their grades, it’s a vital start to every child's day. A survey of teachers and support staff in primary and

Care home breakfast Mealtimes play an important role in residents' lives; with breakfast the most important. “The key to getting it right is knowing your residents well,” said Mark Taylor, foodservice channel controller for

with

A good brew is essential to complement a good brekkie. If your tea and coffee offering isn’t up to scratch then your customers won’t be coming back - and think about takeaway cups so they can take their brew to go just like their food.

sausage

• Cold sandwich

49%

A good cuppa

Premier Foods. “Speak to residents about what they would ideally like and vary your offering where possible. For example,

secondary schools carried out by The Association of Teachers and Lecturers found that almost half (54%) of education staff believe that without a breakfast club, pupils who attend them wouldn’t have anything to eat before lessons. For more information on recipe ideas or how to set one up, visit shakeupyourwakeup.com/ information-for-schools

offering a ‘Bread Du Jour’ or a muffin will take them back to their childhood.” And for those residents suffering from swallowing difficulties or dysphagia it is important to ensure they enjoy their meal times too. “As with any other dysphagia meal, the presentation is vital to ensure residents have a better dining experience,”

What influences breakfast choice?*

adds Mark. “For example, if you

• Quick to prepare

with dysphagia, each

• Keeps you fuller for longer

component of the

• Low in sugar

are recreating a Full English Breakfast for a resident

meal can be puréed and then presented

• High in fibre

individually on

• Low in calories

the plate.”

• Easy to eat on the go

* Sources: Mintel Breakfast Eating Habits UK, July 2016, Beacon

15

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Tempura “Fish and Chips” with Ponzu Dip

Crispy Chinese Pork Wraps

TV Advertising Jan/Feb 2017

“He who orders early has the best Chinese New Year.” - Chinese Proverb

Celebrate the Year of The Rooster in style with Kikkoman. All three products have won 2016 Great Taste Awards. Our Teriyaki and Tamari are the No.1 brands* in the UK market. Kikkoman is the world’s No.1 Soy Sauce. Order now!

kikkoman.co.uk

*Nielsen 52 weeks, ending 02.07.16


TAKE STOCK

FEATURE

Happy Chinese New Year The explosion in the number of Pan-Asian restaurants is driving the growth of Oriental food in the UK, according to a food report commissioned by Wing Yip, the UK’s leading Oriental wholesaler. The report highlights that 94% of the 3,000 asked have eaten Chinese food at home, as a takeaway or in a restaurant, but sadly few dine out on the cuisine in a pub or bar. Therefore, Chinese New Year - 28 January - presents an opportunity for operators to capitalise on one of the most popular ethnic foods by featuring it on your menu. Why? Chinese cuisine is one of the most popular ethnic foods - some even say the nation’s favourite. Not only is it delicious, appealing to all ages and versatile, it can be a healthy option too if you cook stirfries with little oil and lots of vegetables. Perfect for those customers wanting a healthy start to the new year (see our feature on page 20).

What to do Having a Chinese option on your menu will lure customers away from the takeaway option - especially if you incorporate an early-bird menu or 2FOR1 offer. Chinese New Year lands on a Saturday, so it is a prime day to pull in custom. You could even make a weekend out of it by having options available Friday and Sunday. Why not try an all you can eat buffet on a Sunday? Make sure you advertise in advance on your social media, website and in-house, and get into

the spirit by decorating your premises in accordance with the festival.

What to serve Choose something relatively simple, but tasty. Sweet and sour chicken, chop suey and chow mein are popular, safe options. Dim sum are delicious and that bit more adventurous for the experienced chef - and customer! Stir-fries are quick and easy, and cantonese-style roast duck is always a winner and ticks the box for those who want to share a course.

What to drink In China, beer is a big part of the New Year celebration, so why not stick with tradition and stock up on Tiger Beer, Tsingtao and the not so well known Kirin Ichiban. For those not drinking alcohol, tea is a must! Tea is huge in China so there is a lot to choose from, but if you want to present your customers with a traditional option, these are the best: Pu-Erh a black tea, known for its digestive benefits, popular to drink during or after a large meal, Chrysanthemum tea - a herbal, caffeine-free tea that goes

17

well with seafood, Oolong - a Chinese favourite that lies between black and green tea and complements every type of dim sum, Green tea - a palate cleanser, the ideal tea to drink between courses.

The most popular dish is Sweet & Sour

Chicken

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28g fresh coriander, finely chopped

THE DOUGH

Main

1 bottle Chinese XO sauce

INGREDIENTS

METHOD

290g plain flour 175ml water

1. Mix together the crab, prawns, celery, carrot and fresh coriander in a bowl

METHOD 1. Sift the flour into a bowl, stir in the water and knead until firm but with some elasticity. Cover for about 30 minutes

2. Roll the dough into a sausage and slice into 2cm pieces, rotating the dough between cuts

Spicy Seafood Dumplings

2. Press your thumb and index finger together at the tips to make a circle. Take a pastry disk and gently place it over the circle of your fingers, just so the wrapper slightly overlaps your thumb and finger

3. Place 1 tsp crab mixture in the centre

3. Squash the chunky cylinders from the

of the wrapper and push the sides up and

edges inwards using a small rolling pin to

around the filling, so the top is still exposed

create the pastry disks

(don't enclose the dumpling completely) and place 1 tsp sauce on top

FILLING

4. Place the dumplings into a bamboo

INGREDIENTS

steamer over a pan of simmering water, cover

By Chef Ka Fai Leong, dim sum head chef at Royal China Canary Wharf

226g crabmeat, freshly cooked

and steam for 5 minutes, or until cooked.

55g fresh tiger prawns

Remove and serve

Makes approx 18 dumplings Cooking Time: 15 minutes

28g carrot, finely chopped/grated

Main

1 celery stick, finely chopped

CHICKEN SKEWERS

SPICE PASTE

INGREDIENTS

INGREDIENTS

500g chicken thighs, thinly sliced approx finger-width

4 dried red chillies, seeded & soaked in warm water

Wooden skewers

2 cloves garlic 10 Thai shallots 1 lemongrass, white part only

THE MARINADE

1/2 inch galangal

INGREDIENTS 2 stalks lemongrass, white part only, finely chopped 2 cloves garlic, crushed 2 tbsp soy sauce 2 tbsp fish sauce 2 tbsp rice vinegar 2 tbsp vegetable oil 2 tbsp honey 1 tbsp curry powder 100ml Tsingtao Beer Freshly ground black pepper

Tsingtao Beer Chicken Skewers Marinated with lemongrass & Tsingtao Beer with a crunchy satay sauce By Jeremy Pang, School of Wok, London

THE LIQUID

INGREDIENTS 2 tbsp sweet soy sauce (Kecap Manis) 1 tbsp sugar (palm sugar preferred) 3 tbsp tamarind concentrate 150ml hot water Pinch salt

METHOD 1. Chop the spice paste ingredients and blend

METHOD

2. Melt the tamarind pulp, palm sugar, salt &

1. Add the marinade to the chicken, mix and

soy sauce in the hot water

refrigerate for half an hour

3. Fry the spice paste in oil for 4-5 minutes

2. Thread 4-5 pieces chicken onto skewers lengthways; threading the skewer back and forth to ensure the chicken cooks evenly

3. Use 1 tbsp vegetable oil to fry the chicken skewers until golden brown

until aromatic

4. Add the peanuts and liquid ingredients. Simmer on low, stirring for a thick consistency

TO SERVE

SATAY SAUCE

Serve the chicken skewers with jasmine rice

Serves 2-3

INGREDIENTS

and satay sauce

Cooking Time: 20 minutes + marinade time

2 tbsp vegetable/sunflower oil

takestockmagazine.com takestockmagazine.com

200g dry roasted peanuts, crushed

1818


TAKE STOCK

FEATURE

Driving New Year Trade Although January is traditionally thought of as being a quieter time for operators, if you think outside the box and make the most of opportunities on offer, you could kick off 2017 in style.

#TryJanuary

Food to go

Now in its fourth year, the campaign

Cater for those who may be watching

launched by the Publican’s Morning

their budget (and alcohol intake) so don’t

Advertiser encourages pubs and bars

want to eat out, but at the same time

to experiment with new drinks and

fancy a takeaway treat rather than home

food throughout the month to attract

cooking.

customers.

• Fish & chips - still the nation’s favourite, why not offer a takeaway service on your pub fish and chips?

Here are Take Stock’s top ideas for keeping your footfall levels up as we start an exciting new year.

people to eat or drink something different

“January doesn’t have to be boring!” said Nicholas Robinson, food & drink editor for the Morning Advertiser. “We encourage than they’d normally choose, or pick something more indulgent as a one-off treat.” The campaign is getting more popular each year. Here’s how you can join in:

Dry January • Make them an offer they can’t refuse 2FOR1 deals on food or a free pint (not everyone stops drinking!) of lager or a soft drink with every meal purchased will work even better during quieter eating times to pull in trade. • Keep them entertained - Holding a weekly pub quiz, booking a DJ or arranging a children’s day at the weekend, complete with face painting, games and giveaways will all bring in customers. • Stock up on premium soft drinks New flavours and styles developed for more adult tastes are making soft drinks more appealing. Make sure you serve them with the same thought and presentation as an alcoholic drink. • Warming hot drinks - Create a wellstocked beverages menu including coffee, speciality tea and indulgent hot

• Stock drinks that can’t be bought in the supermarket to make you stand out how about trying craft drinks from the US, for example? • Encourage a customer to have one glass of a more expensive wine rather than buying a cheaper bottle so they see it as more of an indulgent treat. • Introduce new dishes to your menu that you can then push throughout the year as a food trend, such as Malaysian food. • Have a theme - hold an Italian or French night, or if you are feeling adventurous go for something different like Caribbean or Persian cuisine. • Promote your events - whatever you are doing, make sure you shout about it on your website and in-house, plus on your social media - use the hashtag #TryJanuary.

• Pizza - target late-night customers who want to purchase food en-route to home and also families and those who have come in for a quiet drink especially if you are a local pub and customers get to know this. • All-day tea or coffee - great for attracting customers throughout the day and those that fancy a postdinner cappuccino or latte, but don’t have time to stay and drink it! • Sunday carvery - gauge the interest of your customers. All you need to do is buy a batch of takeaway boxes to test the water. • Soup and sandwich deal - ideal for cafes, pubs and restaurants. Making takeaway soup and sandwiches is quick and easy and shouldn’t impact too much on your in-house orders. • Breakfast buns - if you have a breakfast menu, bacon or sausages butties can be included in your takeout service too.

chocolate (see our feature on page 29).

19

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A Health Kick According to research from HospitalityGEM, customers would like healthier options

contains 72% less saturated fat than butter,

when they eat out - and with January being the month that most people kick off a

while Flora Buttery has 70% less saturated

diet or vow to eat more healthily, this is the perfect time to shake up your menu and

fat than butter but still has a great buttery

stand out from the crowd.

taste. Small tweaks will not only give

Healthy doesn’t mean boring. To entice

58% of UK adults saying they try to eat

customers in, you need to produce

healthily ‘all’ or ‘most’ of the time.*

delicious and exciting meals so those customers choosing a healthier lifestyle don’t miss out. “Make sure your menu descriptions sound as appealing and

• Spag bol - use courgette linguini instead of traditional pasta to lower the

Alex Hall, executive chef at Unilever

carb intake

ingredients, focus on their unique, appetising characteristics and make the dish more appealing by explaining its origin and telling a story.”

• Risotto - use pearl barley as an alternative to rice

The facts

List the calorie content for most dishes

instead of cream • Lasagne - swap the mince for chicken

Talk healthy Let customers know that certain dishes

• Curry - use yoghurt or crème fraîche instead of full fat cream

are tweaked to be healthier by advertising it on your website, social media and in-house. Advertise the fact that you use

Ask the customer

local, organic eggs, serve your curries with brown rice and chapatis, and your tea

Most dishes have sauces so why not ask

and coffee options come with the option

the customer if they’d prefer it served

of skimmed milk. Encourage customers

separately - or even if they want it at

to ask for something if they are unsure

all? Creamy and indulgent sauces that

or enquire over ingredients and calorie

complement meat or fish dishes may be

content of a dish.

Obesity levels in the UK are rising; the

too rich (or high in calories) so this way

proportion of adults in England who are

the customer can still indulge, but on a

overweight or obese has risen from 53%

much smaller scale. For burgers normally

in 1993 to 62% in 2013. However, swathes

served with mayonnaise already spread

of the population are attempting to

on the bun, ask if they want this separate

address this, with 30% of UK adults trying

and when making a sandwich ask the

to lose weight ‘all’ or ‘most’ of the time.

customer if they want it buttered. If

People are also trying to eat healthily, with

they do, why not use Flora Original as it

takestockmagazine.com

reduce kitchen waste too.

• Stroganoff - use low fat crème fraîche

or vegetables

Have a daily diet option or skinny alternatives on your normal menu

and how much, they eat, but will help to

Tweak your favourites

tempting as your food tastes,” says Food Solutions. “Rather than just listing

the customer more control over what,

20


TAKE STOCK

FEATURE

Tips from the top By Alex Hall, executive chef at Unilever Food Solutions

Main

• Base your desserts and bakes around different seasonal fruits • Use Hellmann’s Light in your dips and coleslaw • Add pulses and beans to your dishes or sauces to help keep your customers feeling fuller for longer • Make fresh couscous by blending cauliflower then cooking in Knorr vegetable stock, cumin, cinnamon and turmeric to add middle-eastern flavour to increase your customers’ vegetable

Chicken Tikka Masala

intake

By Slimming World

• Try mixing pasta with vegetable ribbons

• Use leaner cuts of meat and consider whether you can try a leaner preparation method: roasting, grilling, baking, steaming, braising • Substitute one ingredient in the dish for

It’s Britain’s number-one takeaway and this version is quick and easy to prepare

something healthier

Easy switches Steak - sea bass Chips - sweet potato wedges Cheddar - feta

METHOD 1. In a large dish, mix the lime juice, yoghurt and 3 tbsp of the tikka curry powder. Season to taste, add the chicken and toss to coat well.

Serves 4 Ready in 45 minutes, plus marinating

Marinate in the fridge for at least 4 hours 2. Spray a large non-stick frying pan with

INGREDIENTS

low calorie cooking spray and place over a medium heat

1 lime, juiced

What to drink

150g fat free natural yoghurt

3. Add the onion, garlic, ginger, chilli,

Low-calorie soft drinks are popular, but

5 tbsp tikka curry powder

cinnamon, cumin and remaining tikka curry

if customers are detoxing then water

Salt & freshly ground black pepper

powder, stir well and fry for 2-3 minutes. Stir in

4 skinless & boneless chicken breasts, cut into bite-sized chunks

the tomato purée and 250ml of water. Bring to

may be their preferred option, so make sure your sizes and ranges of bottled water are featured on your drinks menu. Customers will pay a premium for what

Low calorie cooking spray

they think is a better brand, so make sure

1 onion, grated

this is clear for them to see. Coca-Cola’s

4 garlic cloves, crushed

Glacéau Smartwater appeals to younger,

2cm piece of root ginger, peeled & grated

pre-family drinkers who like the healthy blend of vapour distilled spring water and electrolytes. Speciality tea and fruit and

1 red chilli, deseeded & chopped, plus sliced chilli to garnish

the boil, reduce the heat to low and simmer for 12-15 minutes, stirring often 4. Meanwhile, thread the chicken pieces onto metal skewers, spray with low calorie cooking spray and grill for 12-15 minutes or until cooked through and lightly charred, turning

1 tsp ground cinnamon

occasionally. Slide the chicken off the skewers

1 tsp ground cumin

and into the sauce, stirring well

a 6% growth in year on year sales while

6 tbsp tomato purée

5. Remove the pan from the heat and stir in the

green tea sales have surged by 12%,” said

5 tbsp fat free natural fromage frais

fromage frais. Scatter over the coriander and

Rhodri Morgan, marketing manager for Tea

Small handful of roughly chopped fresh coriander, to garnish

serve hot with your favourite rice and salad

herbal infusions are a must - so stock up now. “Fruit and herbal infusions have seen

in Unilever Food Solutions. And why not lure customers in with an enticing - and even detoxing - mocktail menu? Mocktails offer the customer a luxurious experience - something they are happy to pay for meaning a premium price can be charged.

* Source: Mintel’s Attitudes towards Healthy Eating

Recipe taken from Slimming World’s Best-Loved Extra Easy Recipes, which is available in all Slimming World groups, priced £5.99/€8.99. Visit www.slimmingworld.co.uk or 0844 897 8000 to find your nearest Slimming World group.

- UK, February 2016 Report

Images: Slimming World’s Best-Loved Extra Easy Recipes/Gareth Morgans.

21

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Main

Replacing pasta with courgette linguini is a clever way to reduce the calorie content of this dish, as well as adding another portion of vegetables to your daily intake. Preparation time: 20 mins Cooking time: 10 mins

Courgette Linguini with Bean & Tomato Sauce

Energy: 368 kcals Protein: 15.4g Carbohydrate: 23.6g of which sugars: 12.5g

By The Vegetarian Society Happy, Healthy and Delicious

Fat: 21.4g of which saturates: 3.2g Fibre: 14.1g Salt: 1.6g Serves 2

INGREDIENTS

200g cannellini beans, drained & rinsed

olives, cooking for 1 minute

227g chopped tomatoes

3. Add the cannellini beans, chopped tomatoes

2 tbsp tomato purée

and tomato purée, cook for another 5 minutes

10g flat leaf parsley, finely chopped

then remove from heat and stir through the parsley

4 large courgettes

METHOD

4. Bring a large pan of water to the boil. Place

2 tbsp olive oil

1. Prepare the courgette linguini by peeling

the courgette linguini in the pan and boil for 30

2 garlic cloves, finely chopped

lengthways with a julienne peeler to create long

seconds then drain

½ small red chilli, finely chopped

thin strips, then set aside

5. Put the drained courgettes into two bowls

1 tbsp capers, rinsed

2. Heat oil over a medium heat, add the garlic

and top each with the bean and tomato sauce

40g black olives, pitted & chopped

and cook gently. Add the chilli, capers and

and serve

And to drink...

Dessert

Drink

Virgin Vera Chocolate & Clementine Mousse

By The Arch, London

By The Vegetarian Society Happy, Healthy and Delicious

INGREDIENTS

Serves 1

2 raspberries

Serves 2

METHOD

Fresh lime juice, muddled

Preparation time: 6 mins

1. Melt the coconut oil by placing it in a small

Aloe vera water

bowl over hot water

Fresh guava juice

INGREDIENTS 2 tsp extra virgin coconut oil 1 medium avocado, peeled & stoned 2 tbsp raw cacao or cocoa powder

2. Reserving a couple of clementine slices, put all other ingredients into a food processor and blend until thick and smooth 3. Spoon the mixture into two bowls and chill in the refrigerator. The mousse will keep well for

1 tbsp honey

a few hours in the fridge, so can be prepared in

1 clementine, peeled & cut into thin slices

advance 4. Decorate with slices of clementine and serve

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22

METHOD 1. Muddle the raspberries with the lime juice 2. Add the aloe vera and guava juice. Shake, and serve in a chilled Martini glass


We

Grill takestockmagazine.com

24


Steve Wilmot Steve Wilmot is an award-winning mixologist turned chef. Together with his wife Sital, they own Korova, a ‘quirky, family-run restaurant’ in the heart of Tufnell Park, London, that gives European classics a modern twist. Tell us about Korova Restaurant…

eat with their children. Our breakfast and brunch items are very popular. They tend to be a bit simpler with less ingredients, but contain strong flavour combinations. Daytime dishes need to be on the table quickly but that doesn’t mean you can sacrifice look and taste. When I make our popular French omelette, it’s with the same high standards and effort that I put into my evening dishes.

The property was an old dairy from the 1920s. It had many of its original features - perfect for what we wanted, as our vision was to find a place that wasn’t like anything already on the high street. Our informal atmosphere leads some customers to comment that it’s like going to a friend’s house to eat something we take as a huge compliment. We source as many local products as possible and keep the menu very seasonal and short - five starters, mains and desserts - to be able to produce a mixture of modern and classic dishes. I think everything is important from the sip of your first drink to the last spoonful of dessert, from how you are greeted to how you’re given the bill.

What chefs have inspired you and why? I admire chefs who have an obvious passion - the Roux family especially. I don’t like the chefs who spread themselves too thin and just put their name to anything.

Do you have a signature cocktail at Korova?

What ingredients are you looking forward to using in January/February?

Our cocktail list is very classic with many of our drinks coming from 1930s ‘The Savoy Cocktail Book’. We also have two signature cocktails: Korova Martini, made with Citadelle gin, Kamm & Sons aperitif and quince bitters, and Korova Negroni. This is very popular; it’s made with Picon Amer and Antica Formula instead of regular red vermouth because it adds some extra dryness and citrus notes.

I’ve got a really nice mallard with baked beetroot and blood orange recipe, lots of brassicas, rhubarb and clams. Then oysters and some nice sharing dishes for Valentine’s Day, such as a trio of ceviche and drunken sea trout with yuzu, chilli and dill.

What drinks will you be creating for January/February?

What is your career history? I started off working in bars and clubs from an early age as a singer and then a DJ. My first taste of the industry was becoming bar manager at Stringfellows in Leicester Square, London - interesting to say the least! After a couple of years I moved to Camden as operations manager for a group of bars and restaurants and then took on Zensai - one of the coolest cocktail bars in Camden - for five years. Slowly the whole scene in Camden changed and the small operators were edged out. I saw it as my opportunity to open Korova because we wanted to get back into a more food led operation and away from the late night bar scene. When we opened in July 2015 our chef didn’t work out, so I took on the cooking.

Something to take the chill off; a spiced rum toddy or a boulevardier (similar to a negroni, but with rye whiskey instead of gin) always go down well at this time of year.

What makes the perfect cocktail? For me, it must be simple with good products, such as a vesper martini, with No.3 gin and Potocki vodka, both straight from the freezer. You need a good unwaxed lemon for those all important oils. Or a daiquiri with one of Plantation’s great range of rums, fresh lime and Martinique sugar cane syrup.

What advice would you give a chef who wants to own a restaurant?

Which do you prefer - cooking or making drinks?

Never cut corners, buy good products and see everything as if you are the customer.

I used to cook at home as a way to relax. It was a great way to take my mind off work and try stuff out. I loved making cocktails for many years, but now feel I can express myself more through cooking. My wife makes all the cocktails at Korova so if I’m lucky (and not busy) she sometimes lets me loose behind the bar!

Is serving healthy dishes at Korova important to you? Yes - healthy eating is something we always promote at Korova. I try to incorporate some superfoods into our menu; my favourite is purple sweet potato because they taste amazing and as a purée they bring wonderful colour to the plate. We have vegetarian and vegan options that are as well planned as the rest of our menu. My parents are vegan and have had some baffling experiences in restaurants in the past, so it’s crucial to me that vegetarians and vegans are catered for in the same way as meat-eating customers. We also get people and families with many different dietary requirements dining with us, so for me it's very important to let the customer know that the food they are ordering is being prepared for them personally. It takes longer, but I think it's worth it.

What awards have you won? For the past two years running we have won the Time Out best local restaurant award. That is incredibly special for us as it is voted for by the local public and we are described as a “quirky, family-run restaurant” with a 4-star rating. I also won mixologist of the year for two years running at the London Food and Drink Awards in 2011 and 2012, and in 2012, my wife and I won the Bombay Sapphire’s Inspiring Creations award.

Does your menu at Korovo differ from daytime to evening? Daytimes are a lot more family orientated. Our two children Reya and Kane are always there and customers tend to come in to

25

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Image: Macsween

Burns Night The life of Robert Burns, Scotland’s national poet, is celebrated every year on 25 January. The first Burns supper was organised by his friends after his death in 1796 - and the gathering of friends to share stories, do poetry readings, drink whisky and eat haggis has become an important event in every Scotsman’s calendar. This year Burns Night falls on a Wednesday, so why not boost your mid-week trade and maybe encourage Dry January customers to finish their fast that little bit earlier by having your own celebration? Here’s what you need to know.

Haggis facts (or fiction!) • Wild haggis (Haggis Scotticus) can only be found in the Scottish Highlands. Their left and right legs are of different lengths, allowing them to run quickly around the steep hillsides that make up their natural habitat, but only in one direction. • There are two varieties of haggis, one with longer right legs and the other with longer left legs. Unfortunately the two varieties cannot cross breed, as they overbalance when mating. takestockmagazine.com

• According to a 2003 online survey commissioned by haggis manufacturers Hall’s of Broxburn, one-third of U.S. visitors to Scotland believe that the wild haggis really exists. • Haggis is actually a traditional Scottish ‘sausage’, made by stuffing a sheep’s stomach with diced sheep’s liver, heart and lungs, oatmeal, suet and seasoning. Vegetarian varieties do exist!

26

You can still get in the swing of things by having a whisky event, with soup and haggis canapés. You can microwave many haggis varieties, so preparation is quick and easy.


TAKE STOCK

FEATURE

A Traditional Burns Supper Menu

Starters Cock-a-Leekie Soup Cullen Skink Scotch Broth Scottish Smoked Salmon

THE CEREMONY

MAIN EVENTS

• The host welcomes all guests with an Opening Address • A reading of the Selkirk Grace precedes the meal • The Haggis - carried by the chef - is piped in • ‘Address to a Haggis’ is recited and the haggis is ceremonially cut open and toasted with whisky by guests, before being taken away for serving

Mains

• At the end of the meal ‘The Immortal Memory' - a short, lively and irreverent speech about Burns is recited

Traditional Haggis

• Female guests are addressed with the 'Toast to the Lassies'

Vegetarian Haggis - great for those put off by the thought of real haggis

• One of the ladies can then get revenge with the 'Reply from the Lassies'

Serve with ‘Tatties and Neeps’ creamed potatoes and mashed swede

• The evening continues with Scottish music, dancing, guests reciting or singing Burns poems and songs and a great deal of whisky consumption • To end, all sing Auld Lang Syne

Dessert Cranachan ‘Tipsy Laird’ - Trifle with Whisky Cheese with Oatcakes

Dont fancy haggis by itself. Why not try chicken breast stuffed with haggis and wrapped in pancetta... Main

The Drinks list

Aperitifs Drambuie; Glayva or to be really authentic, make up your very own Atholl Brose

With the Meal Scottish ale or to mark the close link between Scotland and France, Claret

The Toasts Single Malt whiskies Coffee

METHOD 1. Pre-heat oven to 180 degrees

Chicken Balmoral By Macsween of Edinburgh

Serves 4 Preparation time: 20 minutes Cooking time: 20 minutes

2. Lay the chicken breasts flat with the inner fillet showing and the smooth side down. Fold back the inner fillet and make an incision down the opposite side to make a pocket

3. Season the chicken and fill the incision with the Haggis, fold in the fillet, wrap in

INGREDIENTS

prosciutto and chill

4. Heat the oil and butter in a non

4 chicken breasts, boneless & skinless

stick frying pan, sear the chicken

130g haggis

breasts for 4 minutes each side

80g Prosciutto

before popping in the oven for 18-20 minutes or until cooked

Maldon sea salt Freshly ground black pepper 30ml rapeseed oil 20g butter

5. Heat the whisky sauce and cook your chosen vegetables

6. To serve, slice the chicken through the centre on an angle and arrange

200g Whisky sauce

on the plates, with vegetables of your choice around it. Drizzle over the sauce and serve

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TAKE STOCK

FEATURE

Winter Warmers Hot chocolate is the ultimate winter warmer. Comforting, indulgent and versatile, it should have a prominent place on your hot beverage menu. The traditional cup • Fill 1/3 of cup with chocolate shavings or beans. Use 70%+ cocoa solids for best results • Cover with boiling milk, stand for 1

Hot chocolate twists For those that want to spice up their hot

Customers care about provenance. Use Fairtrade chocolate and say so on your hot chocolate menus!

• Add a pinch of sea salt and a dash of vanilla extract • Stir and top up with hot milk • Decorate with whipped cream and chocolate shavings

Options With a little inspiration, hot chocolate can be the perfect hot drink for everyone.

Hot chocolate is very rich, so offer it in a jug with espresso cups and a separate jug of hot milk

• Sprinkle grated chocolate on top rather than powder - remember to add sugar to balance out the bitter taste of • Add interest with toppings including

nectar are good alternatives to sugar • For dairy-free customers use rice, almond or soy milk

• Grand Marnier or Cointreau • Rum or Pisco Beam Black Cherry • Kahlua • Chambord liqueur • Top up with red wine instead of milk

Quick options Hot chocolate drinks are available in easy to make and serve formats. Check out: galaxyhotchocolate.com

marshmallows, salted caramel or syrups

Mondelez - Bourneville Cocoa;

from Tate & Lyle or Teisseire

Cadbury/Wispa Hot Chocolate -

• For the kids make it fun by adding gold

cadbury.co.uk

or glittery icing or offer a selection of

Nestlé - Nesquik - nesquik.com

sweets and chocolates for the topping

And for syrups: Tate & Lyle - tasteandsmile.com Teissiere - teissiere.com

use 50/50 milk and water, or just • Honey, maple syrup, stevia or agave

• Tia Maria

Mars - Galaxy Hot Chocolate -

the chocolate

• For calorie-conscious customers, plain hot water

adding:

• Bourbon Whiskey - especially Jim

minute so the chocolate softens • Whisk to melt all the chocolate

chocolate with an alcoholic twist try

Two fifths of consumers describe hot chocolate as comforting and indulgent Source: Mintel

• Offer vegan customers vanilla almond milk and dairy-free chocolate

Make it special Create a premium drink with greater appeal to more customers. • Mix in 1 tbsp of peanut butter • Pop a piece of fudge into the cup or have a fudge flavoured topping with fudge whipped cream • Make it spicy with ¼ tsp of cinnamon, a pinch of cayenne pepper and garnish with a cinnamon stick • Use hot milk instead of boiling water and add a splash of single cream to give a creamier and smoother finish

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Spread the Love Valentine’s Day is the first major event of the new year that gives you the opportunity to boost sales and reap some well deserved profits. When to celebrate

What’s cooking? Steak is always a popular choice for Valentine’s Day, however consider your meat-free diners too and have good vegetarian options available. Sharing platters for mains and desserts are a

to capitalise on the event. Offering a Valentine’s menu throughout the weekend before will attract more interest - think about a Saturday evening meal or even a ‘Sunday Smooch’ lunch-deal! On the day itself, offer an early-bird menu for those who have work or childcare commitments and don’t want a late night, mid-week.

takestockmagazine.com

customer experience; if they are impressed they’ll make a repeat visit another time. Little touches like candles on the table, a welcome drink or flower on arrival will make it a memorable experience.

perfect option for romantic couples. Keep your menu simple and unique, and try to

What to pour?

use as many ingredients as you can from

No Valentine’s Day is complete without

your daily menu to help avoid waste.

bubbles. From Pink Champagne, Mateus

Valentine's Day falls on a Tuesday this year, which means there are several days

as an opportunity to add value to your

Rosé (dry and sophisticated),

Make it special Raising prices for the occasion will only sway customers to dine at home. Instead, keep your regular menu, and also offer a two or threecourse deal or even a main meal with a glass of bubbly (Champagne if you want to push the boat out!). Treat the occasion

30


TAKE STOCK

FEATURE

One for the road

Z Wine

Menu z

Rosé

Most customers will end their meal with a hot beverage, so it is important to have a varied choice on offer. From a range of tea,

matter of taste: anything cut to the thickness of your thumb will be cooked medium-rare in 4 minutes, medium in 5 and medium-well to well-done in 6

coffee, liqueur coffee and hot chocolate

• Just before the time is up add a large

Provence Rosé -

(read our feature on page 29) this is the

knob of butter (25g) to the pan and

dry and perfect with fish

final opportunity to raise the premium

watch it melt and foam up. Angle the

on sales. Ensure your staff are briefed to

pan to one side and spoon the molten

White

point out your offer of hot drinks to the

butter and cooking juices over the meat

Picpoul de Pinet -

customer before the bill is called for or

adds zest to any meal

Heavier red Chilean Merlots and Malbecs perfect with steak or spicy food

Lighter red Pinot Noir love in a bottle from Burgundy

even pop down the drinks menu once the dessert is finished. Serving complimentary chocolates (heart-shaped if you have them) with hot beverages will add that extra special touch and leave a lasting

for at least 5 minutes

Make sure your Valentine’s Day plans are promoted on social media,

Port

customers something to look

head for bed, warmed by a glass or

forward to, especially if some

Z+z

rest on a board

Spread the word

your website and in-house, and

two of Offley’s Porto Rosé

and leave it to

impression with the customer.

Finish z

Z To

• Take the steak out

even local papers in advance of the day itself. This gives

have been participating in Dry January. Encourage guests to book early for a discounted offer - especially during the quieter eating

Lambrusco and of course Prosecco - add a splash of Cassis for a Kir Royale. Speciality cocktails with fun names like ‘Woo Me’ and ‘Valentine’s Kiss’ will bring trade to the bar. Or why not offer a twist on an old favourite

times. Make your offer unique to compete with your competitors - or make your dishes fun and exciting.

by adding Champagne to Guinness to

Succulent steak

make a Black Velvet - considered to be an

Who doesn’t love a steak? We asked

aphrodisiac in certain parts of the world.

London Steakhouse Co for their tips. “Everyone has a favourite, but sticking to

And for the non drinkers… With 21% of adults in the UK being non drinkers*, you can’t assume everyone will want to drink alcohol to celebrate the occasion. New flavours and styles of soft drinks have been developed for adult tastes, and the same goes for low and non-alcoholic beers where one in five drinkers now can’t tell them from the real deal. Create a premium drink experience with first class presentation and a varied

the primal cuts is advisable; so fillet, ribeye, sirloin and rump,” said James Ogilvie Robertson, co-owner. • Best cooked on a BBQ, charcoal oven or chargrill • Keep steak at room temperature for an hour before cooking. Then pat it dry before massaging in a little olive oil. Season on both sides • Let the steak cook for 90 seconds, turn,

choice, and make mocktails just as

and sear the other side for another 90

superior as cocktails. Non-alcoholic drinks

seconds

deserve the same care and attention as alcoholic ones. Read our feature online to get some tips takestockmagazine.com/ driving-home-christmas/. *Source: ONS

• If your steak is a thick cut, sear outside edges too • How long you cook for next is a

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Here are some recipes perfect for the romantic occasion...

Main

By Mark Rigby, executive chef at Premier Foods Makes 10 Preparation time: 1 hour 20 minutes Cooking time: 45 minutes AUBERGINE FRITTERS

INGREDIENTS 600g aubergines, cut into 4mm slices Fine sea salt

3. Pat aubergine slices dry with kitchen paper

Add cinnamon and chilli and cook for 1

4. Pour 1cm olive oil into a large deep frying

minute

pan and heat to 180°C

3. Add bouillon, vinegar, honey, tomatoes

5. Whisk egg white into soft peaks and fold

and raisins. Bring to a simmer for 10 minutes

into batter mix. Dip aubergine slices into batter

until sauce has reduced and chicken is

and place them into the hot oil. Deep fry for 1

cooked through

minute on each side, until crisp and golden

4. Serve with coriander and toasted pine

6. Drain on kitchen paper and serve in a

nuts

suitable dish, drizzled with honey

PATATAS BRAVAS

ANDALUCĂ?AN STYLE CHICKEN

INGREDIENTS

INGREDIENTS

20ml olive oil 1 onion, 5mm diced

400g McDougalls Fish Batter (made up per

0.2g saffron

instructions)

200ml Bisto Chicken Bouillon (made up per

200ml olive oil

instructions)

1 egg white

20ml olive oil

Drizzle clear honey

1 onion, finely diced

Olive oil

10 boneless, skinless chicken thighs, cut

1 red chilli, deseeded & finely chopped 3g cayenne pepper 5g smoked paprika 800g Homepride Tomato & Basil Sauce

into bite-sized pieces

200g chorizo, 1cm diced 1kg potatoes, halved

METHOD

3g ground cinnamon

1. Lightly salt aubergine slices on both sides

2 red chillies, deseeded & chopped

METHOD

40ml sherry vinegar

and rest for 30 minutes

1. Fry onion and chilli until onion softens.

20g clear honey

2. Make the batter and rest for 20 minutes in

Add cayenne and paprika and cook for 1

10 cherry tomatoes, quartered

the fridge

minute

20g raisins

2. Pour in sauce, bring to a simmer and cook

Coriander, roughly chopped 40g pine nuts, toasted

for 10 minutes

3. Steam potatoes for 5 minutes and place to one side

METHOD

4. Slowly cook chorizo in a frying pan. Add

1. Add saffron to the hot bouillon to soak

potatoes and fry on a high heat until brown,

2. Fry chicken and onion until golden brown. takestockmagazine.com

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and then pour over sauce and serve


TAKE STOCK

FEATURE

Main STUFFED PEPPERS

INGREDIENTS 2 large yellow peppers 80g red or brown rice 2 tbsp pine nuts 2 tsp olive oil 1 medium red onion, finely diced 1 clove garlic, finely chopped Ground cinnamon, pinch

Stuffed Peppers with Red Rice & Tomato Sauce By The Vegetarian Society Happy, Healthy and Delicious

Allspice, pinch 4 dried apricots, sliced 2 tbsp sultanas

METHOD

prevent sticking and stir

5g parsley, finely chopped

1. Pre-heat oven to 180°C. Cut peppers in half

8. Take pan off the heat and stir through the

5g mint, finely chopped

lengthwise, remove seeds but keep stalk

pine nuts, apricots, sultanas, herbs and spring

2 large spring onions, sliced

2. Place cut side down on a baking sheet

onions

30g vegetarian feta cheese

lined with greaseproof paper and cook for 15

9. Divide rice mixture between pepper halves,

100ml water

minutes until tender and slightly coloured

stuffing well. Crumble feta cheese on top of

3. Remove when skin starts to brown slightly

each pepper and place back in the oven for 5

SAUCE

4. Cook the rice in boiling water for 20 minutes

minutes

INGREDIENTS

until tender, then drain

10. Blend sauce ingredients together in a

½ small red chilli

5. Toast pine nuts in a small frying pan over a

blender with the water. Transfer to a small

4 medium tomatoes

low heat until golden brown. Remove from pan

saucepan. Bring to the boil then reduce heat

1 clove garlic

and set aside

and simmer for 15 minutes, adding a little

1 small onion

6. Using same pan, heat oil and add red onion

water if needed

5g fresh parsley

and garlic. Cook for 5 minutes until soft

11. Serve peppers topped with the

½ tsp ground cumin

7. Add spices and cook for 1 minute until

tomato sauce

Pinch salt

fragrant. Add rice with a splash of water to

Pinch ground black pepper

Dessert

3. Leave to prove in a warm place (covered with a damp cloth) for 10-15 minutes or until the dough has risen and doubled in size. Twist each piece of dough so it ‘knocks back’

4. Deep fry at 180°C for approximately 5 minutes, turning occasionally. Remove from fryer onto kitchen tissue to drain off excess oil, then roll in caster sugar and place to one side

5. Combine warm custard with melted

Dunking Doughnuts with Chocolate Custard

chocolate and serve with warm doughnuts

By Mark Rigby, executive chef at Premier Foods

INGREDIENTS

METHOD

Sunflower oil, for coating

1. Lightly oil a tray. Place bap mix and sugar

500g McDougalls Soft Bap Mix

in a mixing bowl fitted with a dough hook.

70g caster sugar

Blend in warm water and mix on a medium

330ml warm water

speed for 6 minutes

Caster sugar for rolling/coating

2. Divide dough into 30g pieces and

500g Ambrosia Custard (ready-to-use)

mould/roll each piece into thick ‘sticks’,

100g dark chocolate

then place on oiled tray roughly 2cm apart

33

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TAKE STOCK

FEATURE

Flippin’ Some Profit On February 28 frying pans in every kitchen will be flippin’ busy in celebration of Shrove Tuesday, or as it’s now better known, Pancake Day.

for the night - make sure you shout about this in advance on your social media, website and in-house,

filling you can think of - with the added

and later post all the happenings of the

bonus that it’s gluten free! Their Super

event. Or, why not make the occasion

Complète at £11.50 (egg, cheese, ham,

Whether you serve a high-energy fruit

a week-long event? Include a special

onions, mushrooms, tomato) is perfect for

pancake for breakfast, a savoury one for

pancake recipe for each day, an early-bird

brunch. Or for a starter or main course,

lunch, or even a sweet one on your

main meal and dessert deal or even run

choose from the varied fillings on offer

dinner specials board, the delicious batter-

a competition via social media asking

that include everything from sliced king

based treat is still as popular as ever and

customers what their favourite filling is and

scallops and leeks to onions, slices of pork

offers you a prime opportunity to sizzle

make the winning one.

Andouillette sausage and mustard sauce!

Be inspired

Batter some profits

Make it sweet!

A pancake can be served any day of the

• Classic lemon

Pancake Day offers an opportunity to

year and at any time. Take inspiration from the menu at Chez Lindsay, in Richmond,

• Pineapple & coconut

boost trade - and have some fun! On the day make sure you are offering pancakes

where ‘galettes’ (buckwheat pancakes)

for breakfast, lunch and dinner - even if it’s

are the speciality for this French bistro

just a one off. If you know a local pancake

based in London. Cooked to order on

race is happening nearby then why not get

a flat griddle, the nutty-tasting, organic

involved? Offer to host drinks and pancakes

buckwheat comes with every savoury

some profits.

Dessert

1 large egg yolk 1 tbsp vegetable oil Butter for frying

PANCAKE ROSE

Pink food colouring, a few drops Lyle's Golden Syrup

By Lyle's Golden Syrup®

• Peanut butter • Nutty caramel • Banana and chocolate Source: Lyle's Golden Syrup®

everything back into the jug

3. Melt a little butter in a non-stick 18cm (7”) frying pan then pour in 3 tbsp of the batter. Fry for about 2030 seconds, flip the pancake and cook for a further 20 seconds

As seen on the cover, this recipe is perfect for a Valentine’s Day dessert Preparation time: 5 minutes Cooking time: 15 minutes

METHOD

4. Fold the pancake in half, roll

1. Put the flour into a mixing bowl

it up on a slight angle so that the

and make a well in the centre

2. Beat the milk, whole egg, egg

Makes 5-6

yolk and oil together in a jug, and

INGREDIENTS

gradually pour into the flour, whisking

110g plain flour

continuously to make a smooth

275ml full fat milk

batter. Add the food colouring

1 large egg

(add more if you wish), then pour

35

outer edge resembles a rose. Place it in a bowl and repeat with all the pancakes until you have a bouquet. Drizzle with Lyle's Golden Syrup

takestockmagazine.com


Feed Your Eyes Winners

Our Twitter followers continue to dazzle and impress us with the range and quality of each dish created. As always, it was a tough job whittling them down to the top three winners for each course - however, all the amazing entries can be viewed at takestockmagazine.com. Huge congratulations to our winners. Keep posting to #FeedYourEyes and our Instagram account @takestockmag

Mix it up We’re on th e lookout fo r the best mixolo gist... Tweet us y our best dri nk @TakeStoc kMag #mix ologist

Jan Bretschneide @janbretschneide

Chef/owner, Restaurant Roots, Bournemouth - Duck, heritage carrots, coffee

Allan Maynard @LeSousChef

Senior sous chef, Ghan House, Carlingford, Ireland - Halibut & winter ratatouille

Luke Daniels @chef_luke1

Sous chef, Weston Hotel, Scarborough - White & dark chocolate, Baileys, coffee, pistachio, lemon balm

37

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Too Hot to Handle? When it comes to chillies, it seems us Brits just can't get enough. Take Stock spoke to chef Anjula Devi, who runs her own Indian catering company and is an advocate for traditional, healthy curries, to find out which are the right, and best, chillies to cook with. “There are many ways to really enjoy chillies - you just have to know how to use them correctly,” said Anjula. “Chillies are a key component in many amazing Indian dishes, they are also the secret to creating some truly delicious pickles.” Anjula orders them from the mildest to the hottest! takestockmagazine.com

Kashmiri chilli

How hot? The heat of a chilli is measured using

A chilli for the beginner! MILD

the Scoville scale, invented by Wilbur

MEDIUM

HOT

VERY HOT

Measuring only 2000 SHU

Scoville in 1912. Measuring the heat of

(Scoville heat units) this chilli is

a chilli is achieved by measuring the

known for its vibrant colour. Very

amounts of a particular group of chemicals

mild, it delivers enough warmth

called capsaicinoids, which are found in

on your palate for you to detect

differing amounts in each type of chilli

it. A popular chilli, it can be used

pepper. Capsaicinoids are unique, as

in all types of dishes - I believe

they irritate skin tissue by producing a

Indian food is about layering and

burning sensation. Have you ever noticed

balancing each spice to deliver

your fingertips stinging after touching

aromatic and flavoursome dishes.

a Scotch bonnet chilli pepper? If you

Guajillo chilli

have, that curious sensation is caused by

Incredibly aromatic, this chilli is

capsaicinoids. MILD

38

MEDIUM

HOT perfect toVERY be HOT used in Indian food


TAKE STOCK

FEATURE

Naga Pickle By Anjula Devi

“Perfect for poultry and red meats, not ideal with vegetables but a little with lentils will transform your dish. Use this wonderful pickle sparingly and wisely!” Serving suggestion: Add 1 tsp to a lamb curry for 4 people

INGREDIENTS

METHOD

5 Naga Jolokia chillies, ground

1. Place the ground Naga chillies in a large,

200ml ground nut oil

heat-proof bowl. Set aside

1 orange, juice & zest

2. Place a pan on a low heat, add the oil

800g fresh plums, roughly chopped &

along with the orange juice and zest, plums,

stones removed

garlic and ginger. Gently heat for 10 minutes,

1 tsp fresh pulped garlic

as the oil becomes a little smoky

1 tsp pulped ginger

3. Place a small frying pan on a low heat

50ml white wine vinegar

and gently roast the cumin, nigella, mustard

1 tsp cumin seeds

seeds, fennel, fenugreek leaves, ajwain,

1/2 tsp nigella seeds

turmeric, sea salt and jaggery for 1 minute.

1 tsp brown mustard seeds

Remove from heat, place in a pestle and

1 tsp fennel seeds

mortar, grind to a fine powder and mix into

1 tsp fenugreek leaves

the bowl with the ground Naga chillies

1/2 tsp ajwain seeds 1 tsp turmeric powder 1 tsp sea salt

4. Remove the oil from the heat and carefully pour the entire contents of the pan into the bowl, ensuring the Naga and spices

2 tsp grated jaggery

are covered. Stir gently and allow to cool. Once cool, transfer to an airtight sterilised jar

because it delivers on colour and

should be used carefully. Ideal

warmth without overpowering

for creating pickles and chutneys

a dish. A little hotter and more

because you still get the wonderful

pungent than the Kashmiri chilli,

aromas without so much heat. It

it works well in lentil and sambar

used to be the hottest chilli, until

dishes.

the Naga Jolokia came onto the scene.

Bird’s Eye chilli HOT

VERY HOT it’s pretty hot and packs a punch! MILD MEDIUM HOT

Not for the faint-hearted customer, it delivers great flavours when used appropriately, and makes great pickles. These chillies are also fantastic for drying out and then using to perk up many types of Indian food, especially dishes containing lamb, chicken and robust lentils.

Piri Piri A popular, well-known chilli that is MEDIUM

HOT

VERY HOT

This chilli should be used with VERY HOT

No need to peel or discard chilli seeds, simply prick them a few times with a cocktail stick and add them whole to your dish. This way, you have full control over the level of heat in your dish; at any given moment

Naga Jolokia chilli

Don't be fooled by this tiny chilli MEDIUM

How to prepare a chilli

you can remove the chilli once you're happy with the heat.

caution! I recommend you only cook with it once you have pickled it first to help reduce its SHU rating of over 1,000,000. But once it is tamed, this chilli delivers the most amazing flavours like no other although it should still come with a warning sign! Go easy on the quantity as too much of a hot chilli can make a customer ill and damage their taste buds, so it is best to try a little and add more if needed - and wear gloves when

a favourite for many people thanks

handling the chilli. Best cooked

to a particular chain of chicken

with red meats, it is ideal

restaurant! Versatile, it works really

for a lamb curry, and

well in sauces, stews and makes a

works great for

wonderful rub-in seasoning too.

chilli oils.

Red Savina chilli This is an attractive looking chilli, HOT

VERY HOT

and registering 580,000 SHU it

39

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Time to Instagram Instagram is an easy and cost effective way to advertise your business. With 40% of people responding better to a picture than to written text*, it’s a great platform to showcase all the best bits about your business.

of a new dish and ask your followers to

Take Stock shows you how to set up and manage, your Instagram account.

There’s no limit on how often you can

‘name the dish’ and provide a free drink or dessert for the winning name. Post away! post on Instagram, the more active you are the better! A good time of day to post foodie pictures is before meal times, as

What is Instagram?

Build up your followers

that way you are enticing your followers to come and eat at your establishment

A social media channel like Facebook

Follow accounts that could potentially

for their next meal. Posting your weekly/

and Twitter, Instagram’s main emphasis

help your business. Local magazines and

daily specials board is also a great way

is photo sharing. You post photos -

events pages are a great start, as well as

to attract custom. Use hashtags to

comments can be added but it is not a

popular food blogs and editors. Share the

help drive traffic. For example, #chefs,

necessity like Facebook and Twitter - to

account details on the business Facebook

#lunchtimedeal etc.

your followers.

page and Twitter account and then your followers on these channels are likely to

Get it right Don’t be tempted to upload large amounts of rushed posts all at once. Take your time to plan and edit pictures so they follow a certain theme. Making your photos look attractive is key to gaining

join you on Instagram too. Include your account name at the end of your menu or specials board to encourage customers to follow you.

Appoint one or two members of staff to monitor the account. This way, your profile is being watched and managed daily. The Instagram account managers should keep passwords and login details

Get engaged!

followers. When uploading food photos,

Interacting with your audience is integral

photograph the dish from the right

to the success of your profile. Prompt

angle - if it’s a flat dish shoot from above

customers to share their foodie photos

and shoot straight on if the dish is built

with your restaurant hashtag and host

vertically. Instagram has tools and filters

competitions for the best photo. For

to enhance your photos. Upload snaps of

example, the winner gets a free drink - this

new additions to your menu and specials

is a great way to engage with customers

board and short videos of any events

as they are advertising your profile to

taking place in your venue.

their followers for free! Or upload a photo

takestockmagazine.com

Managing the account

40

secure and private, so there isn’t a risk of details being lost or changed. Negative comments should be dealt with calmly and in a polite way. You don’t want to be perceived as rude, so it is important to provide good customer service if a customer has complained via social media. *Sources: thelasthurdle.co.uk, telegraph.co.uk


TAKE STOCK

FEATURE

• 500 million active users (worldwide) • 14 million users in the UK • More than 40 billion photos shared, and 95 million shared per day

Top photo tips • Find a natural light source when taking photos, avoid the use of flash and harsh lighting • Be wary of which filters you use - some will take away the real colours of the food

• Most popular with the under 35s who account for nearly 90% of users

• Appoint one or two members of staff to manage the account to constantly reply to comments and posts

@caitlina ndjones

• 3.5 billion likes every day

Set up an Instagram page by following these simple steps:

12,497 lik es

• Download the app from the App Store, Google Play or Windows Phone Store • Hit ‘Sign Up’ and enter your email address (we suggest you use a work email address), then tap ‘Next’ • Create a username and a secure password - your username should be easily recognisable, e.g. your business name 15,219 likes

Checklist Added props Taken near natural light Attention to detail

• Fill out your profile information. Your profile photo should be relevant, like your company logo • Fill in the bio with your company information/description, the bio can hold a URL • Once your account is set up, build up your following list by searching appropriate accounts 41

takestockmagazine.com


OMFORTING SPICY FOOD

MY

FLAVOUR

SERVE

CRUNCH WHOL

SNACK NU MENU DISH FLAVOUR UNCH BREAKFAS SPICY REFRESHING WARM T CUISINE

EAT

GLUTEN-FREE

TASTY

takestockmagazine.com

42


TAKE STOCK

FEATURE

Be Energy Efficient Becoming more energy efficient is something most businesses would like to achieve, but with employees busy with day-to-day tasks it can be easy for those efforts to fall off the radar. Take Stock spoke to Mark Bowen, UK

information on your website and across

ventilation where you can. Keeping

marketing director for ScottishPower, to

your social media channels.

occupancy patterns of the building

see what small actions can be made that

in mind and matching ventilation

will cause minimal disruption, not break

Get to know your technology

the bank and have a positive effect on

It is possible to meet high standards while

can be invested directly back into your

energy efficiency.

reducing your energy consumption,

organisation.

“No matter what type of business you own, it’s important to make every penny count to ensure you can maximise

simply by keeping an eye on equipment and ensuring it’s in tip-top condition: • Be vigilant - knowing the pre-heating

accordingly can lead to savings that

• Recommended temperatures for specific areas - bars and lounges should be kept between 20-22°C compared

your business’ potential,” said Mark. “At

times for different appliances and

to 19-21°C in guest bedrooms. Turning

ScottishPower, we recommend starting

regularly checking the sealing and

down your thermostat by just 1°C could

with the following tips to help you reduce

gaskets on oven doors and refrigerators

save you up to 8% on your energy bills.

consumption and give your business a

can help to keep energy waste to a

boost.”

minimum.

Many hands make light work Getting staff on board to help you with the energy goals you have set is a must: • Assign staff responsibilities - from

• Replace equipment - equipment over 15 years old should be replaced with more efficient models. For example, it can be useful to introduce bar cabinets and vending machines with timers that can

switching lights off to keeping fridge

be set to automatically turn off at the

doors firmly closed, little touches can

end of the day, and install occupancy

make a big difference. Appointing a

sensors to ensure lighting is only in use

monthly ‘Energy Champion’ to oversee

when needed - that can save 30-50%

the energy goals set is a good idea.

on energy costs. This will save you

• Set targets - make staff aware of the current versus desired consumption. If praise is awarded for even the slightest of savings then this will motivate staff especially if some of the savings are put towards a staff bonus or outing. • Promote your greenness - encourage staff to inform customers about the energy efficiency efforts you are making, as well as posting the

money in the long term.

Take note of customer feedback • The customer is always right - most businesses actively collect feedback from guests and with online review sites becoming increasingly influential for prospective customers, it’s important to monitor and take customer feedback on board. If certain rooms or water supplies are reported as being too hot this may indicate unnecessary heating, which should prompt staff to turn down the thermostat or avoid heating water

Stay cool

to excessive temperatures. Reports

When cooking in the kitchen it’s

of draughty areas could indicate that

important to take note of temperature recommendations to create a comfortable environment for all: • Consider the most appropriate temperature for different areas of your

window seals may need checking, or staff may need reminding to close doors and windows. For more info visit scottishpower.co.uk/ small-business/saving-energy/

business and make use of natural

43

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MEET THE RANGE SMALL PACKS BIG FLAVOUR

Stock up now! Contact your local wholesaler or Foodservice@mizkan.co.uk Branston and Sarson’s are registered trademarks of Mizkan Euro Ltd


TAKE STOCK

FEATURE

New Money counterfeiting. It is both lighter and thinner than our current £1, although it will be slightly larger. British heritage and craftsmanship is showcased perfectly through the design, which includes the

The big change

Before March you should: • Check whether you operate equipment that uses the £1 coin • Contact your equipment

English rose, the Welsh leek, the Scottish

supplier to find out if

thistle and the Northern Irish shamrock

you need to make any

rising together within the crown.

adaptations or upgrades

Using the pound During the co-circulation period (six months from March 2017) both current and new coins will be valid to use and in circulation simultaneously. During this time you can accept both. However,

• Make the necessary changes to your coin handling equipment • Train your staff on the features of the new £1 coin • Get materials to support staff training,

at the end of the co-circulation period

which are available to download for

(September) only the 12-sided coin will be

free at thenewpoundcoin.com

acceptable, from then on, as our current £1 coin will become void. From autumn, do not accept old coins from customers or distribute back to them, as it will not be legal tender.

All in the design

Be ready Now’s the time to upgrade coin handling systems on your premises, whether that’s vending machines or parking ticket machines. The new shape is completely different to any other, so speak to your system manufacturer to see what replacements and adaptations are available. Train your staff on the new coin’s features and shape so that it is instantly recognisable when a customer makes a payment with it. Have

The new £10 Don’t forget that the new polymer £10 note, which will show novelist Jane Austen, will be released into circulation in the summer, so make sure your business, staff and cash handling machines are prepared for the change.

clear signs that inform customers which coins your machines accept. Customers can pay with the current and the new coin from March until September, so make sure staff are aware of this to avoid complaints from customers if their old money isn’t being accepted, and make this clear on any signage.

45

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ROBERT WHITE’S INSPIRATIONAL LIFE STORY DOESN’T MAKE OUR LEMONADE GREAT. OUR NEW FLAVOURS DO.

W E N

AVAILABLE IN CLOUDY LEMONADE, PEAR & ELDERFLOWER AND RASPBERRY FLAVOURS IN BOTH 330ML GLASS BOTTLES AND CANS.


TAKE STOCK

FEATURE

17

th

March

St Patrick s Day

26

th

March

Mothers Day

14-17

th

April

Easter

Plan Ahead

We may have only just stepped into a new year, however, planning ahead for key events gives you the opportunity to drive uptake and sales in this fast-paced, competitive industry. Here, we focus on the coming months and overleaf we bring you future dates to help you get organised. Money-makers

Cheers!

Shout about it

According to figures from Carlsberg UK’s Consumer Insight Report, more than half of UK families (64%) head to the pub for food on Mother’s Day, and with Easter hooked onto the school holidays, these are big players when it comes to profitable events. All three dates are key opportunities to attract new customers while still looking after your regulars, and because they all fall on a weekend, they are perfectly placed for boosting trade.

It goes without saying you’ll need to make sure you are stocked up on Guinness for St Patrick’s Day. But don’t forget to check you have plenty of options to serve with it, as not everyone likes it straight. Blackcurrant is the most popular but for anyone who wants to push the boat out, make sure you have some Champagne at the ready to make a Black Velvet! Stock up on bottled beer - for Easter beer buckets are perfect during busier times - and make sure you have a good selection of wine, sparkling wine, spirits and mixers. A cocktail made especially for ‘mother’ is a nice touch, and will make customers feel extra special.

Once Valentine’s Day is out of the way, it’s time to start advertising all three events. Highlight the menus - and offers - on your website, social media and in-house, and any extra events you are holding, like an egg hunt or fun-day. Brief staff to ask customers if they have thought about booking for Mother’s Day or made plans for Easter. That way, it will not only prompt the customer to book, it gives staff chance to point out the menu and activities. With St Patrick’s Day especially, make sure you order your POS material from your supplier in plenty of time as customers will expect a shamrock decorated bar!

Menu planning Mother’s Day and Easter are familyorientated events, so from children to grandparents all appetites should be catered for. From a ‘special’ menu on Mother’s Day to an early-bird menu at Easter, now is the time to plan. 2FOR1 offers and meal deals will all bring in trade during quieter times, while sharing platters will bring in those customers who want a lighter or late-night dish. Traditional dishes like roast dinners, fish and chips and curry are customer pleasers, but make sure you offer a range of healthier options too, (see our feature on page 20 for ideas) and don’t forget options for vegetarians, vegans and those following a gluten-free diet.

Teetotal treats With Mother’s Day and Easter being family occasions, they are likely to bring in larger parties including children, grandparents and non-drinking drivers. Everyone needs to be catered for, so asides from stocking a wide selection of premium soft drinks, why not offer mocktails? They’d work well for both occasions, and at Easter you could make chocolate-themed ones for the children.

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Get Organised We’ve picked out the best regional and national events so that you can plan well in advance - and don’t miss out!

Yorkshire When

Where

Web

17-19 Feb

Festival of Food, Drink & Rhubarb, Wakefield

experiencewakefield.co.uk

11-28 May

Leeds Indie Food Festival

leedsindiefood.co.uk

27-28 May

Malton Food Lovers Festival

maltonyorkshire.co.uk/food-lovers-festival

27-29 May

The Great British Food Festival, Harewood House, Leeds

harewood.org/whats-on/event/great-british-food-festival

17-18 June

Dales Festival of Food and Drink, Layburn

dalesfestivaloffood.org

26-27 June

Harrogate Fine Food Fair

gff.co.uk/shows/harrogate

11-13 July

The Great Yorkshire Show, Harrogate

greatyorkshireshow.co.uk

16 July

Otley Food & Drink Festival

visitotley.co.uk/otley-food-and-drink-festival

22-23 July

Yorkshire Dales Food & Drink Festival, Skipton

yorkshiredalesfoodanddrinkfestival.com

Leeds Indie Food Festival

The Great Yorkshire Show

Nottinghamshire When

Where

Web

27-29 May

Great Food & Drink Festival, Nottingham Castle

greatfoodanddrinkfestivals.co.uk/nottingham-castle

17-18 June

The Big Bake, Markeaton Park

greatfoodanddrinkfestivals.co.uk/markeaton-park

Great Food & Drink Festival

Glasgow Where

When

Web

27 May

Eaglesham Beer Festival

eagleshambeerfest.uk

16-17 June

North Hop Glasgow

northhop.co.uk/festivals/glasgow

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TAKE STOCK

FEATURE

London Where

When

Web

8-10 March

London Drinker Beer & Cider Festival, Camden Centre

northlondon.camra.org.uk

10-12 March

Squires Kitchen’s Exhibition, Farnham, Surrey

squires-exhibition.com

11-12 March

Cressing Spring Food & Home Fair, Witham, Essex

farminguk.com/agricultural-shows-and-events

14 March

UK Bottled Water Industry Conference, Congress Centre, London zenithglobal.com/events

19-22 March

The International Food & Drink Event, London

ife.co.uk

31 Mar-1 Apr

Whisky Live, The Honourable Artillery Company, London

whiskylive.com/england

6-9 April

London Coffee Festival

londoncoffeefestival.com

7-8 May

The Real Wine Fair, Tobacco Dock

therealwinefair.com

26-28 May

Essex Sausage & Cider Music Festival, Barleylands Farm, Billericay https://goo.gl/U3tsjc

24-25 June

The Cheese and Chilli Festival, War Memorial Park, Basingstoke

cheeseandchillifestival.com/basingstoke

24-25 June

Colchester Food and Drink Festival

foodanddrinkfestivalsuk.co.uk/events/

London Coffee Festival

The Real Wine Fair

The Cheese and Chilli Festival

Lancashire When

Where

Web

24-26 March

Blackpool Beer & Cider Festival, Winter Gardens

wintergardensblackpool.co.uk

15 April

Easter Food Festival, Colne

colnetowncouncil.org.uk/colne-food-festival-markets/

21-23 April

The Great British Food Festival, Stonyhurst College, Clitheroe

greatbritishfoodfestival.com/stonyhurst

30 Apr-1 May

Lancaster Food & Drink Festival

lfdf.co.uk

3 June

Accrington Food & Drink Festival

accringtonfoodfestival.co.uk

Derbyshire When

Where

Web

19 March

Fabulous Places Spring Market, The Roundhouse, Derby

derbyshirespringmarket.co.uk

29 Apr-1 May

The Great British Food Festival, Hardwick Hall, Doe Lea

greatbritishfoodfestival.com/hardwick-hall.asp

13-14 May

Derbyshire Food & Drink Fair, Derby

derbyshirefoodanddrinkfair.co.uk

18-20 May

Rail Ale Festival, Chesterfield

railalefestival.com

2-3 July

Summer Market, The Roundhouse, Derby

derbyshiresummermarket.co.uk

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The Apprenticeship Levy In April 2017 the way the government funds apprenticeships in England is changing. The introduction of the Apprenticeship Levy will require some employers to contribute, and see others have their entire training costs covered. Take Stock spoke to Jill Whittaker, managing director of HIT Training, to see how the Levy will affect your business. What is the Apprenticeship Levy? In a move to fund three million apprenticeships by 2020 and encourage companies of all sizes to provide quality training to employees at all levels, the government has created the Apprenticeship Levy which, on 6 April will become a reality.

Who will pay it? The Levy will affect organisations with an annual salary bill of £3 million or more (only around 2% of companies), who will pay 0.5% of their payroll amount into the levy. Monthly contributions will start through the PAYE system in April, so employers in this category need to make sure they’ve made provision for it.

Who won’t pay it? Employers with an annual wage bill lower than £3 million will not pay the Levy but will, however, be required to pay 10% of any apprenticeship courses, with the government funding the remaining 90%. For those businesses with fewer

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than 50 employees and those who take on apprentices under the age of 19 (or those aged 19-24 who are care leavers or who have special educational needs) the government will cover their entire training costs.

How will it work? Funding for apprenticeships, including where applicable top-ups from the government, will be accessed through the online portal Digital Apprenticeship Service (DAS). Through the DAS, all employers will be able to select an apprenticeship framework or standard, choose the training provider/s they want to deliver the training, select the assessment organisation they desire and post apprenticeship vacancies. The system will also be used to set the price agreed with a training provider and pay for apprenticeship training and assessments.

Why is it happening? It presents a fantastic opportunity for companies to provide quality training to employees regardless of level, and sends a message to prospective staff that their development is being taken seriously. In a highly competitive job market it’s a chance for employers to source young talent and offer them a head start on the recruitment stage.

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There are higher-level apprenticeships available for management too, with the recent news that courses will be offered through to degree equivalent - with a £4.5m governmental investment.

What do you need to do? Employers need to look at where skills gaps lie and whether a training programme would enable a new or existing employee to fill this. Operators should also examine current training schemes and consider whether they would be better served with apprenticeships that ensure they’re developing their workforce in the best possible way. They should then access the scheme through the DAS.

Why does the industry need apprenticeships? Apprenticeships will help to attract new employees and talent into the sector, develop existing team members, provide a highly-skilled workforce for the future and will ultimately ensure that careers in hospitality and catering are viewed as a more attractive option. There is, in fact, little not to like about the new era of apprenticeship training we are about to enter. For more information on HIT Training and the Apprenticeship Levy visit: hittraining.co.uk


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Take Stock Issue 28