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Toast the Great Scot! | Make a Meal of Breakfast | Love is in the Air!

d e n o i t r o P n o i t c e f r e p to

Choose the #1 preferred standalone sauces brand* @KraftHeinzFSUK Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016





New Year Welcome to 2018. I hope you all had a busy, profitable and fun Christmas. After all your hard work I expect all you want to do is have a well-deserved rest in January... well, think again! Now is the perfect time to plan for the year ahead. There are so many amazing opportunities out there for the industry it’s up to you to get organised and make sure 2018 is a good year. Starting with January; there are so many ways to beat the blues of this usually quiet month. Thanks to the numerous events happening and social media pushing #TryJanuary, this month is set to bring the new year in with a bang. This month presents a huge opportunity for operators. Tweaking your menu, offering speciality alcoholic and non alcoholic drinks or holding a theme night to celebrate Burns Night (see our feature on page 13) will all help to drive uptake and sales. And with Shrove Tuesday, Valentine’s Day and Chinese New Year all happening in February that’s going to be a busy month too, so make sure you’re prepared - and your customers are aware of your plans well in advance.

The start to the year is also the best time to refresh the administration of your business. From training staff on health and safety to managing food waste, we have it covered. Everyone is looking for a way to save money in these competitive times. Today’s Group and their wholesale members can help you to make sure you are not paying over the odds for your utilities and other services. Read our feature on page 27 for more information.



Finally, please keep posting to #FeedYourEyes on our Twitter and Instagram pages. The competition is hotting up as the level of entries we receive just keeps getting better! So, thank you. As always, the Take Stock team and Today’s have loved putting this issue together and we can’t wait for what this year will bring. Here’s to a happy and profitable 2018!

Tracy x

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE For advertising contact Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Antony Butler Joe Hawkins

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


Online Martin Kersey Hollie Pickles Joe Swarbrick

CONTENTS FEATURES 12-14 Get a Theme 16-17 World Beers: Far East 18-19 The Mixologist Recommends 20-21 Wake up to Profit 23-24 Flippin Easy 26 Fighting Food Waste





27 We're Here to Help 34-35 Drinks for Valentine's! 37 Treating & Preventing Burns 38-39 Winning with Whisk(e)y 40-41 What's Happening to Pinot Grigio?

















EVERY ISSUE 7 Calendar

the mix without dominating the overall profile. Cinnamon, clove, allspice and a variety of citrus flavours are supported by cardamom and classic bitter herbs. It also works beautifully in warm drinks, toddies and mulled wine.

international crowd, flirting with Italian Amari, Mexican Tequila, British Gin and Caribbean Rum. A perfect companion for drinks served where jazz is played and garters are de rigueur.

We also do these flavours - Scarborough Savory Herbal Bitters, Transatlantic Modern Aromatic Bitters, Buckspice Ginger Bitters, New England Spiced Cranberry, К (Krupnik) Herbal Honey Bitters, Winter Melon Bitters. Discover more of the story at


8-10 What’s New 28-29 We Grill - Rhian Cradock 31 Feed Your Eyes 33 Talking Heads: Spread the Love 42 Plan Ahead


Contact your local Hi-Spirits rep or or 01932 252100





RECIPES 13 Haggis Croquettes 14 Chinese Prawn Potsticker Dumplings 19 Ramble Thru the Brambles 19 The Lunar Last Word


24 Stacked Chocolate Pancakes with Choclate Ice Cream 35 Don Julio Romance 35 Tanqueray Rose Petal G&T 35 Cîroc Champagne Cosmo






Create the Taste that Keeps your guests coming back with kitchen sauces @KerrymaidDairy

Brought to you by

Calendar January - February

1 ­ JAN 6 ­ JAN 614­ JAN

1421 JAN 1528­ JAN 1720­ JAN





Alexandra Palace, London



2123 ­ JAN


2427 JAN


25­ JAN


25 JAN


SEC, Glasgow

2627 ­ JAN


2627 ­ JAN


27­ JAN


14 FEB


16 FEB


17 FEB


2024 FEB


21 FEB


2122 FEB


2124 FEB


2324 FEB


2324 FEB


25 FEB


The Maltings, Ely

Royal British Legion Club

13 FEB


13 FEB










1011 FEB


13 FEB


Arts & Leisure Centre

George Watson Hall

Ham Yard Hotel, London

Manchester Central



Islington Metal Works, London

Business Design Centre, London


Petersfield Festival Hall

Wembley Stadium

New What’s

January - February

Souped up Soups Maggi’s range of Simmer Soups - Tomato, Wild Mushroom, Chicken, Minestrone, Potato & Leek and Thick Country Vegetable - has long been appreciated by busy chefs for their ease of use, saving both time and money. And now the range has been improved with a new recipe that has no added MSG and meets Salt Responsibility Deal 2017 standards - so it’s even more useful as a base for your own soup creation, or as a finished product. Find out more at /our-solutions-maggi

Sauce Sensation NESTLÉ has added a new flavour to its range of Docello sauces - Choconut. Choconut Sensations dessert sauce is a rich and flavorful recipe with a nice balance of chocolate and hazelnut flavours with a smooth texture, all in a practical and ergonomic bottle for easy service with an easy close lid. Developed by Nestlé’s culinary experts to give chefs gourmet, economical, customisable dessert solutions that are easy to achieve thanks to a rigorous selection of ingredients, this dessert sauce is suitable for many uses. These include: ice cream sundaes, traditional desserts like pancakes, waffles, pies, fruits, mousses and rice pudding, American desserts - cheesecakes, brownies, muffins, donuts, pancakes, cookies, etc - and in hot and cold drinks like coffee, hot chocolate, cappuccino and milkshakes. Other flavours include pistachio, hazelnut and peanut!

Absolute Blinders! Halewood International has brought smash TV series Peaky Blinders to the on trade, with the launch of the new Sadler’s Peaky Blinder Spirits Collection. Inspired by a real life connection between the original Peaky Blinders of the 1920s and the Sadler family - whose pubs were often frequented by the gangsters - the 40% ABV range celebrates the spirits of the day, but with a modern twist. The small batch Irish Whiskey is an exceptional blend of grain and single malt, triple distilled and finished in sherry casks which results in a drink with an aroma of


malts and cracked nuts, a sweet taste and a smooth intense flavour. The Spiced Dry Gin is made with nine botanicals including ginger and grains of paradise that makes for a peppery taste that is not for the faint hearted. Indeed, Sadler’s has specifically designed this gin to suit Indian cuisine! And completing the range there’s a Black Spiced Rum - small batched, aged in ex-ximenez casks and brought up to date with selected spices including orange, nutmeg, vanilla and raisin for a truly distinctive finish of well balanced spices and sweetness.

Red Alert

Creative Crabbie's

Demand in the UK for authentic American BBQ tastes continues unabated, with more and more restaurants now offering dirty burgers, ribs and dude food. One of the biggest names in the sector is Red’s - a chain of eight UK restaurants that’s established a real name for itself with diners in their 20s and 30s as a go-to place for American cuisine. And you can now recreate some of the dishes that have made Red’s so popular as they’ve launched a range of Red’s branded sauces in Kansas City BBQ, Unholy BBQ, Devil Wing BBQ and South Carolina Mustard BBQ flavours.

Available in 320g squeezy bottles with easy close nozzles to let you quickly prepare a wide range of great tasting burgers, wings and other American-style dishes with real appeal.

Crabbie’s is once again pushing boundaries with the exciting launch into the craft beer market of a blend of iconic Crabbie’s Alcoholic Ginger Beer and a Red IPA from Sadler’s Ales. Introducing an innovative and bold take on this famous type of ale, the IPA brings a new, daring taste sensation to the craft beer category by offering a deeply fruity flavour from the hops, with a fiery kick of ginger for a rich, spicy finish. 4.7% ABV and gluten free.

Purdey’s Power Now available in a 250ml can, Purdey’s is a lightly sparkling fruit drink with a unique blend of vitamins and botanicals. Available in two variants - grape and apple flavoured Purdey’s Rejuvenate and dark fruits flavoured Purdey’s Edge, both have no added sugar, meaning Purdey’s will be exempt from the Soft Drinks Industry Levy come April 2018. Place in the chiller next to energy!

Monster Mash Made from 88% mashed potato, Maggi already claims that its mashed potato is the highest quality instant mash on the market. And now it’s even better, with a new recipe that meets Salt Responsibility Deal 2017 targets. Cheaper than scratch made, with no wastage, Maggi Mash has a very high yield and is easy to prepare, leaving you with a delicious buttery mash potato. What’s more, it can be made hot or cold, is gluten free and vegetarian, has no added MSG and is free from artificial preservatives, colours and HVOs.


Nothing to Declare Despite allergen legislation being introduced in 2014, Food Standards Agency research has shown that 48% of operators can still not name all the 14 declarable allergens. With regulations getting ever tougher, chefs need clean label products to help them meet the challenge of satisfying end customer’s dietary requirements. To address this need, Unilever has launched ‘Knorr Essentials’ - a range of dry products including powder bouillon and dry sauces with a completely clean label - so gluten & lactose free; no allergens to declare; no artificial colorants; no GMO ingredients or palm oil, no added MSG and UK 2017 Salt Target compliant.

New What’s




Tip Top Tonic Lamb & Watt has developed a Naturally Light Tonic to join its original hibiscus, cucumber and basil line-up.

The newest flavour to With 62% fewer calories than the original and join Diageo fewer calories than other light tonics, Naturally Bitters are making their mark on the cocktail scene - In cities like New York, Boston and San Francisco,portfolio cocktail enthusiasts and bartenders Reserve’s Light mineral from thenew Lake District are rediscovering longuses lost recipes andwater coming up with signature flavours which help create the palate of the New American Cocktail. of world class and organic blue agave for sweetness, delivering brands is Ketel a distinctive, refreshing tonic. One Oranje - a Available in 200ml glass bottles, the new tonic super premium Dark, earthy chocolate notes paired with pairswarm brilliantly gin and vodka - or in it’s own cinnamon and other spices.with Inspired vodka infused by the classic mole of Mexico, this Insteadsoft of making After years rightsauces as a delicious non-alcoholic drink.a berry shrub or an with natural oilsof being asked when wee bitter was originally designed to pair with orange shrub, why not make a hot pepper were going to release and orange bitters, aged tequila, but we have found that it shrub? Our Hellfire is a blend of peppers, from Valencia we decidedand to take a different route. works beautifully with aged rum, bourbon spices and red wine vinegar... Designed for Instead of building a classic bitter, we took Mandarin oranges. and rye as well. We’re big fans of putting cocktails, though we have been known to inspiration from the soda jerks of the ‘50s


Hellfire Habanero Shrub

Orange Cream Citrate

10 drops in an old fashioned or Manhattan.

dash some on eggs or oysters!

and came up with something new: a cream

A sophisticated and crisp citrate. Five different types or orange, vanilla and citric acid combine to create wheat-based vodka, Ketel a bright, fresh and tart alternative to your orangeand bitters. One iseveryday small batch still uses copper pot stills as part Citrus, citrus, citrus and more citrus, supported with a heavy dose of of the distillation process. The chamomile. We think it smells like Designed to enhance young (silver) Bitters are really making their mark on the cocktail sceneTry with summer. these bitters in your favourite new flavour joins Ketel One Vodka rums, tequilas and mezcal, the hopped fizz, sour and or bright tropical drink. It also grapefruit bitters work well in cocktailslong lost recipes mixologists and bartenders reinventing and Ketel One Citroen and taps into works extremely well with pisco and when you need a little citrus punch. Try it coming up new signature scotch - and is a favourite in a Tom Collins continued in a with daiquiri, gimlet, or even aflavours. gin and tonic high demand for new and Our first memories of the lower east side or even a Vodka Soda! (with a splash of maraschino). are those of the deli’s - getting a pastrami innovative variants in the super-premium To add impetus to this resurgence, Hi-Spirits is bringing a sandwich, a side of pickles and a celery Paying homage to the immigrant vodkasoda. sector. complete range of handmade cocktail bitters to the UK that

Hopped Boston Bittahs Bitter is Better Grapefruit

‘Elemakule Tiki

Orchard Street Celery Shrub

experience and the tenement museum Burlesque Bitters With subtle on Orchard Street, we’ve created a celery sweet notes paired with orange

are sure to give inspiration to every cocktail enthusiast. Choose A taste of the islands, the includes ‘Elemakuleexotic Tiki This ménage hibiscus, açaí berry and from a 14-strong line up that sounding bittersoflike Bitters were designed to work in complex long pepper is sweet, spicy and a bit Xocolatl tiki Mole perfect in an Old Fashioned or Manhattan; Boston drinks, bringing familiar flavours to of a tart. She loves performing for an the mixgoes without dominating the Pisco overall or Scotch, international crowd, flirting with Italian Bittahs which brilliantly with or Elemakule profile. Cinnamon, clove, allspice and a Amari, Mexican Tequila, British Gin and Tiki - forvariety making yourflavours own tiki or abytwist onCaribbean mulled Rum. wine.A perfect companion for of citrus aredrinks supported cardamom and classic bitter herbs. It also drinks served where jazz is played and There’s even a bitter called Hellfire Habanero Shrub that Hi-Spirits works beautifully in warm drinks, toddies garters are de rigueur. wine. says canand be mulled dashed on eggs or oysters!

shrub - celery infused into an apple cider

crispness, this is aIt’s40% ABV complement vodka that’s vinegar brine. a natural to aquavit and blanco tequila and does equally at home being served the rocks, wonders in a Martini or Bloodyon Mary. in a vodka and soda or as part of a novel twist on a Bloody Mary.

Vital Statistics

Country of Origin

also do these flavours - Scarborough Savory Herbal Bitters, Transatlantic Modern Find out We more at Aromatic Bitters, Buckspice Ginger Bitters, New England Spiced Cranberry, К (Krupnik) Herbal Honey Bitters, Winter Melon Bitters. Discover more of the story at


Bottle Size 14.8cl

ABV% 44 - 53%

Bottles per Case 12

Contact your local Hi-Spirits rep or or 01932 252100 for more information.





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Get a Theme Theme nights are a great way to bring in custom and drive sales at your outlet.

Hold a theme night on a monthly basis and serve something different to your normal menu, the point of difference will attract loyalty and repeat custom. Rolls-Royce Leisure in Barnoldswick has been holding a monthly theme night for more than 12 months. “We had one Friday in every month where the club was quiet so we knew we needed to do something to bring customers in,” said Anthony Burniston, club manager. “And the theme night worked!”

Themes have included Mexican, Greek, curries of the world and tapas with entertainment to match. “We charge £13.50 which includes a buffet and entertainment, so once the food is finished customers will carry on spending behind the bar,” adds Anthony. “And clearly they like it because when they come to settle their bill, they always ask when the next one is!”

How to manage your theme night •

Advertise on your social media pages, website, in-house and outdoor boards. Tell your customers that you are going to have a theme night

• Have themed entertainment - this way, customers will stay longer • Stock up with beers and wines that complement the theme of the event • Offer a complimentary drink (theme dependent)

TOP TIP! Don’t advertise your buffet as ‘all you can eat’!

• Decide if it’s a booking-only or walk-in event to help monitor covers and keep waste to a minimum •

Decide if your menu is going to be a buffet (no more than 10 dishes is advisable) or a set menu of two or three courses

• If possible, host the event during lunch as well as evening service •

Only decorate your premises if necessary - decorations have a cost implication, however, are worth it if they can be reused


Why not host a Scottish or Chinese night in light of Burns Night and Chinese New Year?



Great Scot!


Every year on 25 January, the life of Robert Burns, Scotland’s national poet, is celebrated in Scotland and by Scots all over the world. The tribute to the great Scot is held through the ritual of the Burns Supper, originally started by his friends following his death in 1796, to honour his memory.

What to do

When to host

• Food - the iconic haggis is the centrepiece of any good Burns supper

This year, the event falls on a Thursday. Creating an event on the actual date is a great opportunity to boost weekly trade. Alternatively, hold the theme night over the weekend to draw customers in.

• Drinks - whisky is the usual choice; either malts or blends • Poetry - recitals include ‘Selkirk Grace’ and ‘Address to a Haggis’. Others include a speech commemorating Burns ‘The Immortal Memory’, ‘Address to the Lassies’ and ‘Reply from the Lassies' • Dress up - if you want to be really traditional then why not suggest your guests wear tartan? A hat or tie or even the full kilt for those feeling brave!


How it’s done The Lodge on Loch Lomond is holding its Burns dinner and entertainment night in its Glen Luss Suite on Friday 26 January. Hosted by Mark Thompson, global brand ambassador for Glenfiddich, the evening will begin with a Glenfiddich cocktail on arrival, Glenfiddich whisky with each course and address to the haggis followed by folk entertainment and after dinner speeches. They are charging £39.95pp.

By The Lodge on Loch Lomond Luss Hot Smoked Salmon Scotch Duck Egg, Barley Puffs & Glenfiddich Hollandaise ** House made Glen Luss Venison Haggis, Bashed Neeps & Champit Tatties, Glenfiddich Cream ** Slow Braised Dufftown Lamb Shoulder, Speyside Black Pudding Purée, Salt Baked Winter Veggies ** Glenfiddich 3 ways: Blood Orange Old Fashioned Almond Cake, Glenfiddich MacCaramelised Custard & Frozen Cranachan Parfait, Honey

Haggis Croquettes, Caramelised Turnip Purée, Potato Tuille & Whisky Cream By Owen Morrice, head chef at No.1 The Grange, Edinburgh

Makes 5 portions

INGREDIENTS HAGGIS CROQUETTES 500g stick haggis, cut into 10 pieces Panko bread crumbs 200g flour 2 eggs 500ml milk

TURNIP PURÉE 1 small turnip, peeled & diced 100ml double cream Salt & pepper 1 tbsp butter 1 tbsp rapeseed oil

CRISPY POTATO TUILLE 2 large potatoes, peeled 50g salt



1l veal stock 100ml whisky 1 tbsp cider vinegar

1. Use a spiralizer to get long threads of potato. Salt for 1/2 an hour. Rinse in cold water until salt is cleaned off, and dab dry. The less liquid on

50ml cream

the potato, the crispier the tuille 2. In a deep fat frier place a handful of the


HAGGIS CROQUETTES 1. Mould the haggis into balls then dip into the flour, egg and milk mix, then breadcrumbs. Set aside in the fridge

potato and fry until golden brown. Drain, season and set aside

WHISKY JUS 1. Reduce the stock and vinegar until thick and sticky. Finish with whisky and a splash of cream

TURNIP PURÉE 1. Caramelise the turnip in the butter and oil until coloured but not burnt. Cover with water and cream, add a pinch of salt and pepper and cook until soft. Drain the liquid, reserve and set to one side 2. Blend the cooked turnip; adding the liquid gradually until it is thick and creamy. Pass

TO SERVE 1. Fry the haggis balls until golden brown. Put the heated turnip purée on a plate 2. Add haggis balls on top, balance a potato tuille on top of the balls then swirl the jus around

through a sieve and set aside


A Taste of the Orient Chinese food is one of the nation’s favourite cuisines, and guaranteed to be a theme-night pleaser!

traditional event why not hold it during Chinese New Year? The festival lasts around 23 days with the main celebration taking place on Friday, 16 February perfect for the weekend trade.

Why it works

What to serve

Giving diners a chance to celebrate oriental cuisine with your food offering needn’t require a huge menu overhaul. By featuring one or two relevant dishes, there is huge potential for increased profit margins. Using speciality rice in dishes is a brilliant way of boosting incremental sales as its premium taste means you can demand a higher price.

Create a sharing plate of a New Yearthemed salad - Yu Sheng - a Cantonese favourite - that uses raw, thinly sliced salmon (or even smoked salmon) and a variety of grated or thinly sliced raw vegetables (turnips, carrots, radish, peppers, kohlrabi) and bowls of seasonings (crushed peanuts, sesame, plum sauce, rice vinegar and five spice powder, fresh ginger). All ingredients are served in separate bowls on a large platter for sharers to mix together to suit their taste - delicious and lots of fun. Keep mains simple by offering piles of jasmine

When to host The beauty of Chinese food as a theme is that it is eaten all year round. However, if you want to create an authentic,

steamed rice or plain boiled or fried noodles and a choice of dishes to go with it - one vegetarian with mushrooms and tofu, one meat or chicken, and one fish or seafood. For dessert, offer chilled lychees with mango sorbet - and plates of fortune cookies. Or make your own fortune cookies and put your own messages inside - such as dining vouchers or free drink coupons.


of consumers have eaten Chinese food as a takeaway or in a restaurant

Chinese Prawn Potsticker Dumplings with Fragrant Jasmine Rice, Tiger Prawns, Spring Onions, Garlic, Ginger & Soy By Dez Turland, group development chef for Brend Hotels

“The perfect addition to any starter or bar snack menu.” Serves 4


75g Chinese leaves, chopped 1 tsp ginger, finely chopped ½ tsp garlic purée ½ tbsp Shaoxing rice wine ½ tbsp dark soy sauce 1 tbsp spring onions, chopped 1 tsp coriander, chopped 1 tsp sesame oil ½ tsp palm sugar

long and about 2.5cm in diameter. Slice into


fingers to seal well. The dumplings should look

3 tbsp soy sauce 1 tbsp white rice vinegar 2 tsp chilli oil

rounded top

16 equal-sized pieces and roll each piece into a small ball. Roll each ball into a small, round, flat 'pancake' - about 9cm in diameter 5. Place about 2 teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers 6. Pleat around the edge, pinching with your like a small Cornish pasty with a flat base and 7. To cook, steam in a basket for about 8 minutes or fry


8. Combine all the dipping ingredients and

1. Place the flour into a large bowl and stir the


hot water gradually into it, mixing all the time, until the water is incorporated 2. Tip the mixture onto a clean work surface


and knead; dusting the dough with a little flour

Lime and coconut sorbet is an exotic taste of

if sticky. Knead until smooth - this should take

sweet and savoury or for a more indulgent


about 8 minutes, then rest for 20 minutes

dessert, the creaminess of coconut ice cream

110g tiger prawns, minced 110g Tilda Fragrant Jasmine Rice, precooked as instructions on packet

3. Combine the stuffing ingredients in a large

will complement any Chinese flavour

bowl and mix

140g plain flour, plus extra for dusting 125ml boiling water

4. Shape the dough into a roll about 20cm

Sources: Oriental Food Report, commissioned by Wing Yip, 2016, Tilda, New Forest Ice Cream


TV advertised Jan/Feb 2018

Teriyaki Salmon Skewers with Dips

Crispy Chinese Pork Wraps

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World Beers:

Far East In each edition Take Stock will bring you a round-up of world beers; focusing on a country or continent. With Chinese New Year (16 February) fast approaching, we asked Brian Yip of Wing Yip - the UK’s leading Chinese food and drink specialist - to give us a mini guide to East Asian beer and what to eat with it.


Asahi Super Dry


Asahi, pronounced ‘A-Sa-Hee’ means rising sun and is Japan’s number one beer. Developed in 1987 it was Japan’s first karakuchi or ‘dry beer’ - easy to drink, excellent with food and with a dry aftertaste.

Sapporo is the oldest brand of beer in Japan, dating back to 1876. Created by Seibei Nakagawa - Japan’s first German-trained brewmaster, Sapporo Premium is slightly darker in colour than Asahi, it has a hoppier aroma and generally sweeter taste. Served ice cold, it’s very refreshing too.

Citrusy and fresh tasting, Asahi is 5% ABV and brewed by Shepherd Neame in the UK.

Considered by many to be the top Japanese beer, Sapporo is from 4.7% ABV and now brewed in the UK.

Best with: Fried chicken, sushi and tsukemono side dishes

Best with: Ramen style dishes and sushi





Kirin Beer Ichiban From one of the oldest Far Eastern breweries, this beer is named after a Chinese mythological creature - the Kirin - that is regarded as a harbinger of good luck. Produced exclusively from malt, hops and water, the beer uses just the first (ichiban) press of the wort, giving the beer a unique taste and flavour that’s elegant and refreshing. Now made under licence in the UK at 4.6%. Best with: Spicy southern BBQ foods, wasabi-crusted Japanese dishes and curry-based Indian recipes

CHINA Tsingtao The Tsingtao brewery was founded in 1903 by German settlers in China, developing over the years into one of China’s largest beer producers and the world’s most widely exported Chinese beer. A 4.7% ABV pilsner style that was originally brewed to German standards, the modern version now includes rice as an adjunct to the mash. This, combined with the use of only Laoshan mountain spring water in the brewing process, gives Tsingtao a very drinkable taste. Uniquely, Tsingtao beer is not made under licence - so every bottle does truly originate from China. You’ll be serving your customers the genuine article!

Singha Thai As the name suggests this is actually a beer that’s brewed and bottled in Thailand, but goes really well with all types of Asian cuisine. Singha is a full-bodied 100% barley malt beer, brewed with three hops: Saaz, Perle and Hallertau. This gives it a rich earthy taste with, as you’d expect, a strong hoppy character. Best with: Pad Thai, seafood and fish and chips

Best with: Salads, Mexican food and spicy Asian dishes



Tiger Beer

San Miguel

Originating from 1930s Singapore, Tiger Beer first reached the UK market in the 1980s. The product of a 500-hour brewing process, Tiger Beer is a 4.8% ABV full-bodied lager, with malty character and a crisp finish. It complements both spicy and fragrant dishes perfectly, making it an ideal partner for virtually every kind of Southeast Asian dish.

Thought this was a Spanish beer? Well think again! In fact the San Miguel beer you’ll recognise from your Spanish holidays was first made in 1890 by a Spaniard in the district of San Miguel, Manila - capital of the Philippines.

This multi award-winning beer is, to many, the definitive Asian lager. Best with: Spicy chicken salads, curries and fried chicken

Since 1954 San Miguel has also been brewed in Spain and in more recent times, here in the UK. A 5% ABV pilsenstyle golden lager with a balanced, medium bitterness palate. Best with: Tapas, moules frites and paella

Source: Oriental Food Report, commissioned by Wing Yip, 2016


The Mixologist

Recommends with Teddy Joseph Take Stock seeks to give

in cocktails and the ingredients used

an insight into the world of

will also play a huge part this year

cocktail making by asking

as more and more people become

a top mixologist about

socially responsible. Consumers are also

their work, favourites and

becoming more health conscious and

predictions. We’ll get them to

this could see a rise in the popularity of

share a couple of recipes too.

drier or more citrus and sour flavoured cocktails.

This issue it's Teddy Joseph - one of the Maxxium ‘Mixxit’ team...

What’s your all time favourite cocktail, and why?

How did you get into mixology?

The Tequila Negroni - a twist on the

I studied a degree in licensed

drink with flavours of dark cacao,

retail management at Leeds

orange zest and spice. I fell in love with

University and my second

this cocktail while working in Sydney,

year involved a year-long

Australia. My love for the drink was so

placement in a hospitality

well known that as a leaving gift they put

management position. After

the cocktail on the drinks list, naming it

a year of working I found the

the El Tedroni in my honour!

classic Negroni - replacing the gin with tequila, preferably a Blanco. A delicious

transition back to studying a tough one so I deferred cocktail bar - and I’ve never looked

What’s a common mistake made by bartenders?


They taste their creations after they have

for a year to continue working in a city

The art of cocktail making is something we can all appreciate - be that through watching a professional create a liquid masterpiece, or by the pleasure of drinking it!

poured them into the glass and presented

What are the cocktail trends for this year?

it to the customer! At that point it is pointless and too late to modify if it doesn’t taste right. Taste your cocktails in

I think we’re going to see interest in

the shaker/mixing glass as you prepare

sherry and vermouth-based cocktails

the drink. If it needs adjusting, you can

gain traction, to the extent that they’ll

do so at that point. Once in the glass, it

become mainstream. Sustainability

belongs to the customer!




teddy's exclusive cocktails for burns night and chinese new year Drink

Burns Night Ramble Thru the Brambles Glass: Coupette or Martini


50ml Naked Grouse 20ml Bramble Gin liqueur 2 dash orange bitters Ice Cherry


1. Stir all the ingredients with ice in a mixing glass for 20-25 seconds

2. Strain into a coupette or Martini glass and garnish with a cherry on a stick


Chinese New Year The Lunar Last Word Glass: Coupette or Martini


20ml Courvoisier VSOP 20ml Maraschino liqueur 20ml Green Chartreuse 20ml Yuzu juice Ice


1. Stir all the ingredients with ice in a mixing glass for 20-25 seconds 2. Strain into a coupette or Martini glass and garnish with citrus zest


Wake up to Profit Breakfast is big business and now represents 12% of total out of home visits, with a 7% growth year on year*. With one in three people eating out for breakfast at least once a week*, increased trade in this meal occasion has seen many operators expanding and extending their morning offer. And for those outlets that don’t offer a breakfast menu, it’s time to wake up and seize the opportunity.

Why the popularity?

The classics

• During times of economic uncertainty, consumers trade down from expensive dinners to lunch and breakfast

The full English is still the breakfast dish most likely to be selected in pubs, restaurants and cafes* with a national chain revealing that it sells millions of traditional breakfasts annually in its 900 pubs. Bacon and sausage baps are still as popular as ever and these too make a perfect offering.

• Breakfast is offered in many different types of outlet • Quality of coffee is high - one of the bases for a successful breakfast offer • It offers value for money •

Busier lifestyles have prompted a blurring of meal times so consumers may choose brunch or all-day heartier breakfast when dining out

What’s trending? • Convenient and quick serves • Earlier opening hours • Portion size choices • Wider variety of fillings or toppings

A cracking start Egg consumption is on the rise as more customers eating breakfast out of home are searching for dishes that include them*. Scrambled, boiled or poached; at least one egg dish should feature on your menu. And, to add premium, offer options such as a bacon, egg and avocado toasted sandwich or scrambled egg with smashed avocado and smoked salmon.

• Take-away options

Free-from options

• American breakfasts

It’s crucial outlets have gluten-free options available. American cuisine is popular in the UK so sweet pancakes (see our feature on page 23) are perfect, but use gluten-free flour. Smother with bacon and maple syrup or serve with a scattering of berries, bananas and honey for a lighter option. Eggs are naturally gluten free so omelettes, frittatas or tortillas work well, and add combinations of ham, cheese and tomatoes. A full English with eggs, bacon, mushrooms and tomatoes can be served, just make sure the sausages and baked beans are gluten free. Or for a healthy




breakfast, smoothies with milk and fruit are a great option or charge a higher price by adding yoghurt or gluten-free oats with nuts and seeds.


and mozzarella. A set price of £20 per person includes one pizza, dessert, tea and coffee. Unlimited bubbles (Italian sparkling wine) can be added for an additional £15 per person for 90 minutes. They offer a delivery service too.

Although the cereals category* is in On the go decline, according to Horizons some “Consumer behaviour is changing, and 44,687 hotel outlets in the UK continue the need for convenience at breakfast to order almost £2 billion worth a is becoming ever more apparent,” said year. Weetabix is one of the few cereal Sarah Morris, national account manager companies to share nutritional value onfoodservice, Weetabix Food Group. “There pack, so its Alpen Muesli and No Added are 3.5 billion occasions annually where Sugar varieties are attractive propositions people are either skipping breakfast or for foodservice. The reduction in case eating it out of home* so ‘to go’ options sizes of Alpen sachets helps operators present an area of opportunity for who are under increasing pressure to operators.” On-the-go options don’t have stock a range of options for their guests, to mean unhealthy; in fact consumers but struggle with storage space. New are demanding healthier options such as cases contain 30x50g sachets, a reduction porridge, eggs pots, muesli and seeds and of 20 sachets per box. This also means grains. One growing product in this sector Alpen can be sold in smaller hospitality is breakfast drinks. Weetabix On The Go venues such as boutique hotels and range has sold guest houses with over 18 million limited storage bottles in 2017. The space. “Changing lifestyles mean people have busier schedules ‘proper breakfast Brunch bottled’ has seen and less time to eat sitting appeal a 51% increase down. This means offering year on year with Brunch has “On the Go” options is more resealable 250ml become an important than ever.” bottles, available appealing, in chocolate, profitable, mustDarren Chapman, Nestlé Professional strawberry, have option for business development chef banana and the industry. vanilla flavours. “All-day brunch is one of the key eating out trends for the year ahead,” said managing director of Horizons, Peter Backman. “Consumers’ ongoing preference for eating what they want, when they want it, would see the continued erosion of traditional dayparts to which foodservice operators must respond with flexible menus throughout the day.”

Make your offer more appealing:

Diners are seeking different, innovative dishes when they brunch, and ordering alcohol with this meal is acceptable giving operators another opportunity to boost daytime profits.

Thanks to global influences and consumers being more adventurous, the ‘Rise & Shine to Global Tastes’ highlighted by McCormick’s 2017 Flavour Forecast, breakfast has suddenly woken up to a whole new range of dishes.

Pizza for breakfast! Crust Bros at London Waterloo has a brunch menu featuring six pizzas topped with favourites such as avocado, mozzarella and green pesto, chestnut, porcini mushrooms, cheddar and marmite, and potato, caramelised onion

• Offer a free refill on coffee • Offer 2FOR1 deals on quieter days • Offer an all-day breakfast • Offer a ‘to go’ service

Make it inspirational

Sorghum Grain Bowl - classed as the ‘new cereal’, this gluten-free, ancient whole grain native to Africa is mildly nutty in taste with a hearty texture and best paired with plant-based milks and aromatic cinnamon and ginger.

Middle Eastern-inspired breakfast hash - tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel, topped with a spicy skhug (pronounced shug) sauce. This complex, Middle Eastern hot sauce is made with Thai bird’s eye chillies, cumin, cardamom, garlic, parsley, coriander, olive oil and lemon juice.

Britons spend on average

£13 billion a year dining out for breakfast

Sourdough is a key trend for breakfast & brunch


of food-to-go menus now offer breakfast Sources: Weetabix, NPD Group, Kantar WPO usage 52 w/e Dec 2016, Mintel: Breakfast Eating Habits UK report, July 2016, Pan’Artisan, purchasing services company Beacon, Nielsen WE 23.09.17, Horizons, Nielsen 52 w/e 12.08.17, Kara

• Warm, sweet congee - traditionally served savoury, the Far East's creamy rice porridge with exotic rice varieties, warm spices and fruit juices is topped with mango, coconut or a balsamic drizzle.




Flippin Easy Pancake Day (13 February) offers the opportunity to boost trade - and have some fun! Whether you serve a breakfast pancake topped with bacon and eggs (see our feature on page 20 for ideas) or stick with traditional sugar and lemon, make sure you mix up your offering. A treat loved by young and old, serving pancakes will give you the opportunity to make additional profits.

Menu ideas Be sweet - use buttermilk for Americanstyle pancakes served with hot cinnamon apples with vanilla ice cream Stay savoury - stuff with seafood, barbecued smoked pulled meats or, for a vegetarian option, wild mushrooms and cheese, then bake Best for breakfast - top with fruit, crème fraîche or yoghurt, or bacon and eggs with maple syrup

2. Fat matters - for English pancakes, make sure to use plenty of fat to get the batter nice and crispy. If you use oil, then it should be vegetable oil, or if using butter, then clarified works best. 3. Timing - pancakes should usually only take about 2-3 minutes to cook, but ignore the clock and check for bubbles on the top of the pancake - once you see them it is ready to flip! But don’t cook for longer than 2-3 minutes though, as the batter could dry out.

Gary Durrant, head chef at the 5* boutique hotel The Arch London gives his tips for the best pancakes.

4. Get cheesy - pancakes go well with ham, cheese and bacon, but use different cheeses such as brie, ricotta, or blue cheese - they taste amazing melted inside a crispy pancake.

1. Mix it up - there are so many versions of pancakes that you don’t just have to stick with the traditional English pancake of sugar and lemon. Be experimental and try a Malaysian ‘Lempeng’ made with banana and coconut, a French crêpe or a fat Canadian pancake stack.

5. Hitting the pan - don’t just dollop the mixture in with any old kitchen utensil. Spoon the batter in using a large ladle in one go. As soon as the batter hits the pan, tip it around from side to side to get the base evenly coated with a nice thin layer of batter.

Top tips

Source: Darren Chapman, Nestlé Professional business development chef


Ways to bring in more trade…

If you don’t have the kitchen facilities why not hire a pancake making van? Make the occasion a week-long event and have a special pancake recipe for each day

Stacked Chocolate Pancakes with Chocolate Ice Cream

Run a competition via social media for your customers favourite filling and make the winning one Volunteer to host a local pancake race


By Mark Setchfield, food blogger at Serves 4 Preparation time: 20 minutes Cooking time: 10 minutes

INGREDIENTS PANCAKE 3 tbsp coconut oil 120g plain flour, sifted Pinch salt 2 free-range eggs 5oz milk 3oz water 6 tbsp Nutella Chocolate sauce Caramel sauce Dried cranberries

ICE CREAM Serves 4 Preparation time: 10 minutes Freezing time: 3-4 hours

3. Pour into a plastic container cover and

5. After half a minute lift the edge with

freeze for 3-4 hours

a spatula to see if it’s cooked and flip the pancake over and cook for a few minutes. Slide



4 ripe bananas, peeled 4 dessert spoons Nutella 2 ½ tsp cocoa powder

1. Preheat the oven to 100°C


1. Place the bananas in an airtight bag and

onto a plate and place in a warm oven and


repeat the process three times

2. Sift the flour and salt into a large mixing bowl, add the eggs and whisk

3. Mix the milk and water together and gradually add small amounts of the liquid to

TO SERVE 1. Place the pancakes on a plate and layer with Nutella, fold into 4

2. Top with ice cream, pour over some

the mixture, whisking until it is the consistency

freeze for 2 hours

chocolate and caramel sauce. Top with

of single cream

2. Break into pieces and place in a food


4. Melt the oil in a frying pan over medium

processor. Add the Nutella and 2 teaspoons

heat, and then add a quarter of the batter. Tip

of cocoa powder. Blitz until smooth

the mixture around to get an even layer



W i n £ 1u0ip0m0 ent

o f Kitchen eq


New for 2018...

Four runner up finalists will win £250’ of kitchen equipment* FFO OLLLLO OW WTTH H EEGGIISSTTEERR TTOORR REE SIMPLE STEPS EESSEE H T

Step 1

Register at www. by 31 March 2018. Within 7 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix

Step 2 Develop your recipe using a McDougalls Flour Based Mix and at least one ingredient sourced from within 30 miles of your school

Step 3

Submit your recipe and pictures of your creation to by 4th May 2018

Live final to take place at LACA - The Main Event, Thurs 12th July 2018 * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Open to UK primary schools only. Opens: 9am on 2 January 2018. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: @PremierFoods_FS

Fighting Food Waste With shocking research from Footprint revealing that food waste costs the education sector a staggering £250 million a year, The University Caterers Organisation (TUCO) has taken direct action to battle this alarming figure by launching the Sustainable Food Waste Management contract. The contract will enable caterers in the education sector to contact specialist renewable companies who will provide various recycling methods to be used inhouse; reducing the cost and amount of waste that is taken to a landfill. “Our new Sustainable Food Waste Management contract is built to be flexible and dynamic so that new food waste management innovators can be added as they become available,” said Mandy Johnston, TUCO category manager. “TUCO members can also recommend operators to the contract, encouraging the sharing of best practice. Ultimately, the aim is to provide efficient and cost-effective access to the best service providers and help our members to meet their sustainable business objectives.”

The five providers currently available for members: 1. On-site food waste innovation 2. Used disposable cup collection service 3. Waste coffee ground collection service 4. Off-site sustainable food waste management service 5. Waste oil recycling collection & disposal service

How to get involved Members must simply set out their brief and invite the specialist renewable companies within the framework to respond. TUCO is on hand to give support throughout the process,

providing everything from template documents and guides on how to execute the process, to a dedicated category manager who can work in partnership with the member to create the brief. Once all submissions have been collected, they are evaluated based on the tender’s weighting, best practice presentations and cost effectiveness to find the best match.

Who is already on board? The University of Wolverhampton is already benefiting from the contract after being set up with Organic Waste Logistics Ltd who installed an organic waste logistics system at their Telford campus. Since being installed staff have seen an improvement in hygiene levels, as rubbish is no longer left to collect throughout the week and is instead sent to an anaerobic digestion plant, where it’s converted into energy and organic fertiliser.

Why is food waste so high? 1. Front of house and student engagement - overwhelmingly the greatest challenge is encouraging students to change their behaviour. 2. Cost - financing infrastructure or student engagement campaigns can be prohibitively expensive for universities on tight budgets. 3.

Data collection and analysis - capturing data on waste can be complex and is often dismissed as being too time-consuming.

4. Operations and logistics - the diversity of operations can create logistical barriers to initiatives.


5. The legislative landscape - there is currently no one model, with some countries favouring regulations and other voluntary agreements to reduce waste, and no consensus on which is best. For more information on the TUCO waste management framework and to see a list of full suppliers, please visit buy/framework-agreements

Scotland has announced a food waste reduction target of

33% by 2025 - the first country in Europe to do so

In the UK,

12m tonnes of food is thrown away annually

Over 10%

of food waste produced comes from the education sector



We’re Here to Help The new year is the perfect time

They also appreciate the importance of

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offering customised, bespoke service

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Cut bills by:

Keeping energy usage as low as possible

• Installing occupancy sensors which

make sure you’re not paying over the odds for your utilities

is crucial - not just for your business’s

turn off or dim the lights when there’s

and other services. As members

bottom line but to keep the impact on

no one in the room - this can reduce

of Today’s Group, we can help

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electricity costs by 30%.

you find the best value for money. Steve Hodson, trading controller for drop shipment and support services at Today’s, explains how we can help. It’s all too easy to stick with the same suppliers for utilities and telecoms. These aren’t services that customers necessarily value and time is too precious to spend contacting potential new suppliers and comparing costs.

are some tips from The Carbon Trust for reducing energy bills. Heating can account for 60% of your total energy costs. Keep costs down by: • Turning down your heating by just

• Using daylight sensors which will reduce artificial light according to the amount of daylight, reduce electricity use by up to 40%. Regularly clean windows and skylights

1°C can reduce heating bills by up to

to reduce the need for artificial light.


Successful energy management activities

• Replacing inefficient boilers • Installing de-stratification fans can

could include: • appointing an energy manager

reduce energy use by up to 20% in

• monitoring energy use

buildings with warm air heaters and

• developing an action plan and

high ceilings.

training staff.

However if you don’t take the

It’s not just energy bills that could be

opportunity to refresh your contracts,

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Telecom plc can help with a full range of telecoms products including calls,

may only be a small percentage of turnover, however reducing them can directly increase revenue without the need to increase sales. Money saved on energy goes straight to the bottom line which makes businesses more competitive - and with rising energy prices, this is more important than ever.

Average Transaction Value (ATV) in food and drink retails is


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Card transactions are on the increase in the foodservice and on trade sector therefore it is important that you stay ahead of the game. The Today’s Group is now able to provide competitive rates approved parties.

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Rhian Cradock Rhian Cradock is the head chef and owner of The Feathers Inn, an award-winning pub in Stocksfield, Northumberland. Ten-time winner of The Good Pub Guide County Dining Pub of the Year award and eight-time inspectors’ favourite of the Michelin Guide, Eating Out in Pubs, it has recently been crowned British Roast Dinner Week champion. Supported by his wife Helen, Rhian has just celebrated his tenth anniversary at The Feathers. Tell us about The Feathers Inn...

How will you mark Valentine’s Day?

It's a family run business at the heart of the community. We keep a simple, yet traditional menu. We change it twice a day, using local, seasonal produce. Our intention is to serve the very best food and ale in a relaxed, yet professional environment. Our customers are locals and tourists who travel many miles to get here. And clearly we’re doing something right! To celebrate our 10 year annivesary, we teamed up with local fundraisers, past and present staff, other chefs and restaurateurs to create a banquet that raised £33,000 for the Red Cross in Syria. We wanted the occasion to be about fun as well as giving something back.

We always do an alternative Valentine’s Day celebration with a Czech night - and it is always full! We stock the Czech beers Pilsner Urquell and Kozel on the bar, so decided to have something different with a theme night which everyone can enjoy; not just couples. Each customer gets a pint of each beer and we serve a set three course Czech meal. We also have a great choice of cocktails and live music. It’s a fun party - and a very rowdy alternative to a typical Valentine's event!

How did your love of food develop? Growing up in a north east mining town, I was surrounded by family who loved to cook hearty meals - mainly pies - and I’d watch with awe as my grandma prepared the fish and pheasants caught by my granddad. I’d always ask where I could help, and by the time I was seven I was making scones and helping with the roast dinner. Soon, I was inviting my friends home at lunch and making them food. It just became part of me and it was something I enjoyed.

Congratulations on being crowned the national Best British Roast Dinner champion. Thank you! It was not expected at all; there are so many good places doing fantastic Sunday lunch we were genuinely surprised we won. We have spent the last 10 years frequently trying other Sunday lunches to see how we can improve ours. We offer vegetables in family sized sharing dishes, serve large gravy boats on the table and make the cheesiest cauliflower cheese. We want the experience of eating a roast to be a special one that brings people together, and we think our little touches help with that. The effect of winning has been fantastic; we have been fully booked every Sunday since winning. The whole team is very proud.

What is your career history? When I was 16 I got my first experience of working in a professional kitchen for the then Michelin-starred chef Terry Laybourne at Cafe 21. I then worked for the De Giorgi family at Don Vito's before being made head chef at Pod in Liverpool then at The Other Place Bistro. I moved to London to work at various places including Chez Bruce, The National Portrait Gallery restaurant and Bentley's and was fortunate to get invaluable experience working with people like Billy Reid and Richard Corrigan. When I was 26 my wife and I decided that we’d like to set up our own business closer to home so we bought the Feathers and we haven’t looked back since.

What makes your roasts award winning? The beef and pork we serve is reared right here in our village. We slow cook our pork overnight and do our own butchery so that the beef is cut into the individual muscles and roasted at a high temperature. Attention and care is paid to every aspect from the jus gravy, which takes three days to make, to the braised red cabbage, which again takes days. We make our own fresh horseradish and apple sauce too.

Which chefs inspire you or had an impact on your career? I am inspired by chefs such as Alice Waters who is the owner of Chez Panisse in Berkeley, California and Fergus Henderson owner of St JOHN restaurant in London due to their responsible, sustainable and tasty cooking.

What about a meat or free-from roast? We serve a gluten-free no-meat loaf on a Sunday, with all the trimmings. We often make a vegan crumble and always have vegetarian starters. Our roast dinners are all gluten free so it’s the perfect day for everyone.

Hobbies outside the kitchen? I am a Beaver Scout leader and often help out at Cubs too. I really enjoy travelling. My degree was in archaeology, so I like to visit historic sites and take my children to museums.

Do you have a signature dish? Not as such but our black pudding served with a poached egg and devilled gravy has always been popular, along with our roe deer wellington.




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Feed Your Eyes Winners

Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted at #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50, courtesy of our sponsors Kerrymaid, Maggi and cooks&co. You’ve got to be in it to win it… so, get posting!

Dean Douglass @dean_douglass

Head chef, The Briar Dene, Whitley Bay - Seared scallop, boudin noir, roasted goldrush apple purée, wild mushrooms & micro toffee apple

Duncan Scott @chefbbqlou

Senior sous chef, No.1 The Grange, Edinburgh - Duck with figs & pomme purée & confit garlic croquette

Gillian Matthews @gillian_matthews

Senior head chef, Blythswood Square Hotel, Glasgow - Glasgow honey and macadamia nut praline, honeycomb & bee pollen





Are you running a special menu? Yes. In The Dining Room we are offering

In each edition of Take Stock we will talk to an industry expert to see what they are planning for a forthcoming event. This issue, we are discussing Valentine's Day.

Spread the


Prosecco on arrival, paired with oysters. The five course menu is £45 (with a drinks flight £70).

Is this available at lunchtime or early evening? The Dining Room isn't open at lunchtime, so it will be an evening offering.

Are you serving any speciality drinks? manager Byron to create a variety of cocktails that complement the various courses.

Do you serve a lot of Prosecco?

celebrate the day of love is

When is the White Hart celebrating Valentine’s Day?


On the day itself; Wednesday. Weekends

Take Stock spoke to Mike Shaw,

flight package. It will include a glass of

Of course! I’ve worked with our bar

Valentine’s Day is one of the first major events of the year that gives operators the opportunity to boost sales and reap some well deserved profits.

However, how and when you

a special, tasting menu with a drinks

For our Valentine’s tasting menu we start with Prosecco, then follow with the cocktails. So, it depends how much the customer wants!

Will you be hiring entertainment for the event?

are always a busy time for us so this way

No. We’re confident that a beautiful tasting menu with a fantastic drinks flight will be a big enough pull without

it’s a great opportunity to showcase our

needing entertainment.

head chef at the White Hart; a

newly launched fine dining restaurant,

gastropub at Lydgate in Oldham

The Dining Room midweek. We will also

Will customers receive anything complimentary?

to see what they are planning…

be offering a stay-over package too in our boutique bedrooms.

While I’m confident that the tasting menu is a big enough draw, it’s always good to bring something extra to an occasion like this, so the ladies will all receive a rose on arrival.


Drinks for

Valentine's! Your menus are set, your reservations book is filling fast and the stage is set for maximising the business opportunity that Valentine’s Day presents. So, what drinks to serve? Here are Take Stock’s suggestions…



Make it easy for your customers by offering your

No Valentine’s Day is complete without

wines by the glass, bottle and half bottle.

something sparkling. Choose from:

• Rosé: It’s hard to beat a Provencal Rosé - dry

• Prosecco - with the option of a splash of Cassis

and perfect with fish. Consider a Californian

Zinfandel too.

to make a ‘Kir Royale’. • Pink Champagne - always looks expensive (but

• White: For something a bit special go for

needn’t be) and once one table orders a bottle,

a white Burgundy.

others are sure to follow.

For value, why not offer a Dry Gewurztraminer like

South Africa’s Bon Courage?

• Mateus Rosé - not the sweet drink of old… nowadays

• Red: Merlots and Malbecs are perfect if you’re

offering steak or spicy food. However, be different and

offer something like a Dão or Douro red from Portugal too.

• Lambrusco - back in fashion and deliciously different!


Why not get in a keg of a top tasting sparkling wine for the celebration?

• Red beers are fun and readily available.

Alternatively, why not make your own

concoction by adding four or five drops

of red food dye to your light lagers?

it’s dry and sophisticated.

• Extend your offering too. Limited edition

Valentine brews like ‘Love Struck’ and ‘Birds

& Bees Golden Ale’ are increasingly available

from specialist brewers. Ask your supplier if they

have any specials you can offer your guests. is a great example of what’s available.

• In certain parts of the world Guinness is considered to

have aphrodisiac powers. Serve 50/50 with Champagne

in a ‘Black Velvet’ - but don’t forget to pour the

Guinness first!






Tanqueray Rose Petal G&T


Glass: Goblet


50ml Tanqueray No. 10 Gin 2 or 3 cardamom pods 100ml tonic water Ice Rose petals


1. Pour the gin into an ice filled goblet. Crush the pods so they just split open

2. Top up with the tonic and garnish with fresh or dried rose petals


Cîroc Champagne Cosmo Glass: Champagne flute

INGREDIENTS 25ml Cîroc vodka 1 dash orange liqueur 25ml Champagne 115ml cranberry juice 15ml lime juice Ice 1 orange twist

Don Julio Romance Glass: Champagne coupe



35ml Don Julio Blanco Tequila 15ml orange liqueur 40ml fresh orange juice

1. Shake the vodka, orange liqueur, cranberry and lime juice over the ice 2. Strain into a chilled Champagne flute, top with Champagne

5ml hibiscus syrup (½ cup cane sugar &

3. Garnish with an orange twist

½ cup hot hibiscus tea) Fresh ginger pieces Ice Ginger strips in orange zest

Alcohol free cocktails Customers who can’t or don’t want to drink alcohol during the occasion


shouldn’t have to miss out on a fancy

1. Make hibiscus syrup by dissolving the cane sugar into hot

cocktail! Cinnamon, cardamom,

hibiscus tea. Allow to cool

ginger, watermelon,

2. Muddle the ginger into the bottom of a mixing glass. Add all

pomegranate, coconut

the remaining ingredients and half fill the mixing glass with ice.

water and vanilla are perfect

Stir until the mixing glass chills to a frost

ingredients for fun cocktails

3. Strain into a Champagne coupe. Garnish with ginger strips

such as ‘Lucky Devil’ or a

wrapped in orange zest

‘Fuzzy Navel’.

Source Diageo




The most common burns in a professional kitchen are: Contact burns - caused by dry heat such as fire or hot metal Scalds - caused by something wet such as boiling water or oil

Natural alternative

Treating & Preventing Burns

If you’re looking for a natural way

Burns and scalds are among the most common injuries suffered by professional kitchen staff.

What should you do first if someone suffers a burn?

also reduce the pain, severity and

As an employer, it is your duty of care

to ensure the health and safety of all employees so taking measures to prevent an accident, or having someone in charge who knows what to do if one happens, is crucial. Take Stock spoke to Graham Ellis, training delivery manager at St John Ambulance, to find out more.

• Get the person away from the heat source

to treat a burn, Carun Active Hemp Ointment is the first product using 100% natural ingredients available to kitchen professionals to help improve the healing and pain after the initial first aid treatment. It can appearance of burn scars and scar tissue after any hospital dressings have been removed.

• Cool the burn with cool or lukewarm running water for 20 minutes

• Remove any clothing or jewellery near

The Law

the burnt area of skin - but don’t move

The Health and Safety at Work

Act 1974 requires employers to

anything that’s stuck to the skin

• Keep the person warm, for example

ensure the health and safety of all

with a blanket but make sure it doesn’t

employees and anyone affected by

touch the burnt area

their work, so far as is reasonably

• Cover the burn with a layer of cling

practicable, which means balancing

How to avoid burns in a professional kitchen

film - or a clean plastic bag if it’s on

the level of risk against the measures

the hand

needed to control the risk in terms

• Use painkillers such as paracetamol or

of money, time or trouble. This

The most common cause of scalds or

includes taking steps to control slip

burns in a kitchen is spilling hot liquid, most often scalding hands, arms and feet. To reduce the risk: • Avoid lifting and carrying heavy or

awkward containers of hot liquid

• Don’t walk across a wet floor. It may

be slippy and the instinct to reach

out to try and break a fall could result

in touching something hot or

knocking a pan over

ibuprofen to treat any pain

• If the face or eyes are burnt, sit the

injured person up as much as possible

which helps to reduce swelling

• Never use ice or iced water, creams,


gels, butter or margarine or cotton

St John Ambulance has thousands

wool to treat the burn

of training courses across the

• Don’t burst any blisters

• Let oil and fat cool before moving them

• If the burn is deep or larger than the

• Let appliances cool before cleaning


• If the burn has caused white or

• Use oven gloves and wear non-slip

• If a burn on the face, hands, arms, feet,

affected person’s hand charred skin

and moving and handling courses, enabling hundreds of thousands of people to be the difference in their workplace - and outside of work - to protect their colleagues, family, friends, and members of the community. Visit for


legs or genitals has caused blisters or

• Make sure appropriate firefighting

involves or is affecting the person’s


equipment is available

country, including a full suite of first aid, risk assessment, fire marshal,

When should you take them to A&E?

shoes which completely cover your

and trip risks.



Winning with

Whisk(e)y Whisky drinking is changing,

Your audience

Use these upsells in your cocktail

thanks to innovations like Haig

Whereas in the past much of the whisky

name of the game here.

Club - the easy drinking single

sold in the on trade was to older drinkers, that’s changing fast. Whisky drinking is

If you’re really serious about developing

grain whisky that has brought a

becoming fashionable amongst male

your whisky sales, then a range of single

whole new generation into the

and female drinkers in their 20s and

malts is an absolute must - as this is what

world of “Scotch”.

30s - thanks in no small part to clever

customers are looking for when selecting

marketing on social media by distillers

a good whisky.

So how do you make the most of your offering?

- who are creating excitement, and sharing, new discoveries. To maximise your sales potential, it is important to generate opportunities that engage your customers and create excitement around the product.

Blended or single malt? There will always be demand for classic blends such as Famous Grouse, Bell's and Johnnie Walker - and drinkers that are loyal to such brands. However, to generate additional income think about how you can upsell, for example: • Bell’s Original and Bell’s Extra Special • Famous Grouse and Famous Grouse

Smoky Black

• Johnnie Walker Red Label and

Johnnie Walker 12 year old Black


offerings too - ‘premiumisation’ is the



Good Marketing Create a strong marketing campaign around your whisky range: • A whisky menu - include information about where the distillery is, its history, provenance and any interesting facts. The ‘story’ will get your customers talking and pique their interest.

World Whiskies Whisky or whiskey is produced around the globe. Celebrate this by stocking an extensive range of world whiskies. Start with Scotland (perfect for your Burns Night celebrations) and have

Scotch whiskies form the basis of your range. Now consider whiskey from Ireland - Bushmills, Jameson and Pogues are strong performers, and Japanese offerings like Suntory and Nikka too.

• Tasting evenings - your suppliers will help, or if you’ve a local specialist, invite them in to talk about the range. It’s great PR for their business too.

American Bourbon has a massive following with top selling Jack Daniel’s

• Flights - flights that allow drinkers

outperforming whisky in the on trade,

to explore a certain region or

even in Scotland! Offer a mix of straight

country are fun - or go base,


and flavoured bourbons from names

premium, super-premium on the

Go for a lighter malt like Glenlivet and

such as Maker’s Mark, Buffalo Trace

same brand.

the richer, sweeter The Macallan. The

and Bulleit.

at least one whisky from each of the five regions.

Glenlivet and Glen Grant are great choices too.

Lowland: A great place for the beginners to start their whisky journey; the three main distilleries are Auchentoshan, Glenkinchie and Bladnoch.

• Promote - World Whisky Day

Finally, look for exclusive whiskies

on Saturday 19 May is a great

that you can feature as a category

opportunity. However, why not

expander, or guest whisk(e)y. Sites such

have a whisky of the week or

as provide

month? Make sure your best

inspirational and award winning whiskies

customers get the chance to try

from every corner of the globe, which

it at a special price too - if you

will certainly cause a stir when they

can get people talking about your

appear on your listings.

choice, you’ll sell more.

Highland: Go for big, smoky and peaty whiskies like

• New offerings - if your customers

Oban, Glenmorangie, Royal Lochnagar

discover something new at your

and Dalwhinnie

outlet, the social media activity will make sure you’re onto a winner!

Campbeltown: Home of slightly salty, smoky, dry tasting malts from the Glen Scotia, Glengyle and Springbank distilleries. And of course, the Holy Grail of single malt…

Islay: Some of the strongest flavours you’ll ever find in a whisky glass, thanks to famous names like Ardbeg, Laphroaig, Lagavulin, Bruichladdich, Bunnahabhain, Bowmore and Caol Ila.


Every edition we ask John Mansfield of The Society of Vintners what is happening in the world of wine. This issue, his focus is Pinot Grigio...

What's Happening to

Pinot Grigio? Pinot Grigio, the staple wine for the British wine drinker is about to undergo significant changes. Given the huge popularity of this grape, these changes are likely to impact on almost every on trade licensed business in the UK. The surge in demand in the last 20 years for Italian Pinot Grigio has been astounding, and whilst this has obviously brought huge benefits to the trade, in many ways it has also been its’ downfall. At its best, with low yields and given time to develop to full ripeness, Pinot Grigio can produce deep-coloured, fairly rich wines with relatively low acidity, and a heady perfume. However, the

From the 2017 harvest, the three

demands for ever increasing volume and

most important Pinot Grigio producing

lower prices have meant that in many

areas of Italy - Veneto, Trentino and

cases the wines being produced are

Friuli - have combined to work to a

considered to be fresh but somewhat

common standard of quality - the new

flat and lacking in flavour and character.

DOC Pinot Grigio Delle Venezie, this

Nonetheless, it cannot be denied that

classification covering their rosĂŠ

there is a strong market for wines at this

Pinot Grigio wines too.

price/quality level. The result is a set of DOC standards

Under this classification Pinot Grigio

The Italians are keen to return to a

covering all aspects of wine production,

will return to a fuller flavour and more

higher quality product, and so from the

from the grape to the bottle, including

characterful style. However, this will

2017 vintage - which is just about to be

improved traceability; but more

come at a price, as lower yields and the

released - the quality standards of Pinot

importantly, specified maximum yields

investment in quality have to be paid

Grigio from Veneto have changed.

from the vineyards.

for. Additionally, 2017 saw a dreadful



FEATURE harvest, with a drought, a heat wave, and hailstorms so violent they dented car bonnets; meaning production in Italy was down some 30%.


As a resut the industry should expect to see prices rise by 10-15%, and whilst the consumer will see the DOC collar around the neck of the bottle and in

Pinot Grigio is one of the two major Italian wines sold in the UK (the other being Prosecco), and wines from Italy are now second only to France in the on trade.

some cases the front labels, it will be the responsibilty of the on trade channel to explain to customers the reasons and the benefits of a bottle of this higher quality, albeit more expensive wine. The final thing the industry needs to

Grape wise, Pinot now has 156 Western European varieties, with the most well known being Pinot Grigio, Pinot Noir, Pinot Blanc and Pinot Meunier - which is usually found in Champagne.

know is that alongside the changes to Pinot Grigio production and yields is a new rule preventing the blending of Veneto Pinot Grigio with other grapes so blends like Garganega/Pinot Grigio as an IGT from Veneto will disappear. They will be classified as DOC Garda. The Italians are very excited about the

However, despite this huge number of varieties, it is interesting that researchers have found that every single one shares the same genetic fingerprint.

quality improvements that this new DOC Pinot Grigio Della Venezie classification will undoubtedly bring. Time will tell whether the UK consumer is prepared to pay the price…

“It will be the responsibilty of the on trade channel to explain to customers the reasons and the benefits of a bottle of this higher quality, albeit more expensive wine.”

Therefore, from the 2017 vintage the Pinot Grigio market will fall into four quality/price groups:





100% Pinot Grigio

Veneto / Trentino / Friuli

Pinot Grigio DOC Della Venezie

San Giorgio


100% Pinot Grigio

E.g. Puglia / Sicily




Blends of Pinot Grigio - for example Pinot Grigio / Cataratto

E.g. Puglia / Sicily




100% Pinot Grigio







Mother's Day 11 March

k's Day St. Patric 17 March


Apr 30 Mar-2

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.

Mother’s Day

St Patrick’s Day


The spring event has become one of the

Paddy’s Day is an important event in

The four-day family event is the first

main dining occasions in the calendar -

the on trade calendar. It offers outlets a

major holiday of the year. It presents

so planning early is the key to success.

fantastic opportunity to increase sales and

operators with the opportunity to

footfall - especially as this year it falls on

increase sales and drive profit through

a Saturday.

meals, drinks, treats and activities.

website, social media, in-house (and

What to do:

What to do:

out) signage and boards

• Guinness is key! The black stuff

• A roast dinner with all the trimmings is

• Pep up your offering by including

is synonymous with the event and

what customers want on Easter Sunday.

complimentary flowers or a glass of

according to CGA data more than 100

Lamb is the obvious favourite, however,

fizz for all mothers, mum-eats-free

pints of Guinness are sold on average

have beef, chicken and turkey too

offers, live music or a free prize draw

per outlet

• Offer smaller portions from the main

• Make the most of the event and run

• Use POS material to really shout about

menu and a simple children’s menu

a Mother’s Day package on Saturday to

the event in the run up to the day to

• Cater to all diets, so don’t forget gluten

create a whole weekend of activities

help drive awareness. Clever use of

free, vegetarian and vegan options

and extend your sales opportunity

social media channels will help too

• Have a snack menu available for those

• Ease the lunchtime/afternoon rush and

• Make it a weekend event. Start the

diners who want to eat outside normal

offer a brunch or early evening deal to

celebrations with a Friday warm-up

meal times and stack up on bar snacks

give customers an incentive to opt

and continue them into Sunday


away from the traditional lunchtime

• Train staff to serve the perfect pour -

• Stagger covers by offering a 2FOR1


essential when serving Guinness

brunch or an early birds evening menu

• Have plenty of colouring books,

• Capitalise on the opportunity with a

• An egg hunt for children is standard,

crayons and games to keep the young

themed menu and serve Irish stew

however, how about involving the

ones entertained - and help give Mum

or steak and Guinness pie

adults too? A DJ or live band will draw

a well-earned break!

• Create cocktails using traditional Irish

in customers and keep them there for

• Remember your loyal customers who

brands such as Jameson, Bushmills and


are visiting year round and not just for


• Offering a free Easter egg for every

Mother’s Day - keep your pricing fair

• Offer Guinness with a twist! Guinness

child who eats or having a basket

and appropriate with them in mind

and coke shandy or a mulled Guinness

of mini eggs on the bar will leave a

will make drinking the black stuff that

lasting impression on the bill payer and

bit more exciting

encourage repeat visits

What to do: • Advertise the event now via your




Demand for quality world flavours is growing. Delight your customers with new Asian style Knorr 100% Soups. - Knorr 100% Thai Coconut & Chicken Soup 4 x 2.4L - Knorr 100% Malaysian Soup 4 x 2.4L For more information visit


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Take Stock Magazine - January/February 2018  

January - February 2018

Take Stock Magazine - January/February 2018  

January - February 2018

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