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Take Stock Christmas 2019 Issue 45

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<strong>Take</strong><br />

YOUR<br />

TAKE STOCK<br />

MAGAZINE<br />

<strong>Stock</strong><br />

CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS <strong>2019</strong>


YOUR<br />

TAKE STOCK<br />

MAGAZINE<br />

CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS <strong>2019</strong><br />

TAKE STOCK<br />

FROM THE EDITOR<br />

MERRY<br />

CHRISTMAS<br />

DOWNLOAD OUR APP<br />

The festive excitement is already<br />

bubbling away in the <strong>Take</strong> <strong>Stock</strong> office, as<br />

we all look forward to another <strong>Christmas</strong>.<br />

We know that you’ve been hard at work<br />

already and by now, all your menus will<br />

have been created and your plans firmly<br />

put in place.<br />

However, the chaos of <strong>Christmas</strong> can<br />

sometimes be overwhelming so it’s our<br />

aim to offer a helping hand - and that’s<br />

where this jam-packed issue comes in!<br />

With tips, advice and recipes to give a<br />

little extra sparkle to your festive plans,<br />

this issue will help you countdown to<br />

the big day - and guarantee all your<br />

hard work turns into healthy profits.<br />

<strong>2019</strong> has been a very challenging year<br />

for the industry but that only seems to<br />

inspire you all to be even more creative,<br />

according to the talent on show in<br />

our FeedYourEyes competition. It gets<br />

bigger and better each year thanks to<br />

the array of chefs who post pictures of<br />

their delicious dishes. As a thank you, we<br />

collated all this year’s winners onto page<br />

60 for everyone to see their winning<br />

dishes once more. We look forward to<br />

your 2020 posts!<br />

We also want to thank all the chefs,<br />

mixologists and industry experts who<br />

have kindly contributed recipes and<br />

content throughout <strong>2019</strong> and helped<br />

us produce creative, insightful and<br />

informative features.<br />

Last, but by no means least, on behalf of<br />

the <strong>Take</strong> <strong>Stock</strong> team and Unitas, I want<br />

to wish you a very merry and prosperous<br />

<strong>Christmas</strong> and a happy and successful<br />

new year.<br />

Here’s to 2020!<br />

Tracy x<br />

FOLLOW US ON<br />

@<strong>Take</strong><strong>Stock</strong>Mag<br />

VISIT US ONLINE<br />

takestockmagazine.com<br />

<strong>Take</strong><br />

<strong>Stock</strong><br />

Published by the fabl.<br />

Nesfield House, Broughton Hall<br />

Skipton BD23 3AE<br />

www.thefabl.com<br />

hello@takestockmagazine.com<br />

For advertising contact<br />

david.jackson@thefabl.com<br />

www.sugarandsyrup.com<br />

Editor-in-Chief<br />

Mags Walker<br />

Editor<br />

Tracy Johnson<br />

News and Features<br />

David Jackson<br />

Sarah Hardy<br />

Fiona Kyle<br />

Hollie Pickles<br />

Art Director<br />

Richard Smith<br />

Designer<br />

Mark Longson<br />

Online<br />

Martin Kersey<br />

Hollie Pickles<br />

Unitas Wholesale<br />

Les Mohammed<br />

Anita Oakhill<br />

3 takestockmagazine.com


<strong>Take</strong> <strong>Stock</strong>'s<br />

24<br />

5<br />

Magical<br />

Mocktails P.21<br />

9<br />

Festive<br />

Sauces P.29<br />

Fast &<br />

Festive<br />

13<br />

P.<strong>45</strong>-47<br />

16<br />

Cheese<br />

to Please P.55<br />

19<br />

Feed Your<br />

Eyes<br />

P.60-61<br />

22<br />

New Year<br />

Cocktails P.69<br />

Days of<br />

<strong>Christmas</strong><br />

6<br />

A Very Merry<br />

Roastie P.23<br />

10<br />

Super<br />

Stuffing P.31<br />

14<br />

A Festive<br />

Dram<br />

P.49-51<br />

17<br />

The <strong>Christmas</strong><br />

Classics P.57<br />

20<br />

A Snacking<br />

Nation P.63-65<br />

23<br />

Waste Free<br />

<strong>Christmas</strong> P.71<br />

1<br />

3<br />

7<br />

11<br />

15<br />

18<br />

21<br />

24<br />

Calendar P.7<br />

Spice up your<br />

<strong>Christmas</strong> P.11-15<br />

Show-stopping<br />

Sides P.25<br />

Winter<br />

Warmers P.32-33<br />

We Grill<br />

P.52-53<br />

Get <strong>Christmas</strong><br />

Ready P.59<br />

Time to<br />

Sparkle<br />

P.66-67<br />

Plan<br />

Ahead P.74<br />

2<br />

4<br />

8<br />

12<br />

What’s New P.8-9<br />

Booze Free<br />

<strong>Christmas</strong> P.17-19<br />

<strong>Christmas</strong><br />

Sides P.27<br />

Time to<br />

Party!<br />

P.37-43<br />

takestockmagazine.com<br />

4 5<br />

takestockmagazine.com


GIVE CONSUMERS A NEW<br />

CHOICE THIS CHRISTMAS<br />

1<br />

ST CLEMENT’S IS A PREMIUM ADULT SOFT<br />

DRINK INSPIRED BY THE TASTE OF CIDER.<br />

1<br />

NOV<br />

NATIONAL VEGAN<br />

DAY<br />

13-<br />

15<br />

NOV<br />

Calendar<br />

Nov-Dec<br />

THE EUROPEAN<br />

PIZZA & PASTA SHOW<br />

Olympia London<br />

28-<br />

NOV<br />

1<br />

DEC<br />

BBC GOOD FOOD<br />

SHOW<br />

Birmingham NEC<br />

2-3<br />

NOV<br />

3<br />

NOV<br />

THE FREE FROM<br />

SHOW WINTER<br />

Exhibition Centre<br />

Liverpool<br />

NEW YORK CITY<br />

MARATHON<br />

19-<br />

20<br />

NOV<br />

19-<br />

20<br />

NOV<br />

FOOD MATTERS LIVE<br />

ExCeL London<br />

RESTAURANT & BAR<br />

TECH LIVE<br />

ExCeL London<br />

7<br />

DEC<br />

22-<br />

30<br />

DEC<br />

THE GREAT<br />

CHRISTMAS<br />

PUDDING RACE<br />

Covent Garden,<br />

London<br />

HANUKKAH<br />

5<br />

NOV<br />

9-<br />

17<br />

NOV<br />

10<br />

NOV<br />

BONFIRE NIGHT<br />

BWIN GRAND SLAM<br />

OF DARTS<br />

Wolverhampton<br />

Civic Hall<br />

REMEMBRANCE<br />

SUNDAY<br />

19-<br />

20<br />

NOV<br />

19-<br />

20<br />

NOV<br />

20-<br />

23<br />

NOV<br />

RESTAURANT<br />

& TAKEAWAY<br />

INNOVATION EXPO<br />

ExCeL London<br />

RESTAURANT & BAR<br />

DESIGN SHOW<br />

ExCeL London<br />

HARWICH &<br />

PARKESTON WINTER<br />

ALE FESTIVAL<br />

Parkeston Railway<br />

Club, Essex<br />

24<br />

DEC<br />

25<br />

DEC<br />

26<br />

DEC<br />

CHRISTMAS EVE<br />

CHRISTMAS DAY<br />

BOXING DAY<br />

DON’T LET THE NON-DRINKING DESIGNATED<br />

DRIVERS MISS OUT THIS FESTIVE PERIOD.<br />

11-<br />

15<br />

NOV<br />

NATIONAL SCHOOL<br />

MEALS WEEK<br />

21-<br />

24<br />

NOV<br />

TASTE OF LONDON<br />

Tobacco Dock<br />

31<br />

DEC<br />

NEW YEAR’S EVE<br />

7 takestockmagazine.com


What’s<br />

New<br />

<strong>Christmas</strong> <strong>2019</strong><br />

2<br />

A Fruity<br />

Freeze<br />

Chaucer Foods has launched<br />

a new range of freeze-dried<br />

fruit for foodservice.<br />

The new freeze-dried strawberry, orange, raspberry, lime, pineapple and banana pieces,<br />

slices and granules, and strawberry, raspberry, blueberry, banana, mango, lime and<br />

orange powders are designed to meet current demand for healthy, natural ingredients.<br />

Light to handle, easy to store in ambient conditions and supplied in resealable packs,<br />

these are naturally long shelf life products that can be used as decoration, toppings,<br />

inclusions or ingredients in a wide range of foods. They’re great in smoothies, shakes,<br />

teas and infusions, frappes, hot chocolate, cocktails and mocktails too.<br />

Perfect Rise<br />

One in 10 people in the UK are now<br />

avoiding gluten - so Dr. Oetker<br />

Professional’s new Gluten Free Baking<br />

Powder is a must have.<br />

Offering the same performance as Dr.<br />

Oetker’s highly trusted standard baking<br />

powder, the gluten free variant gives a<br />

consistent rise to your cakes, scones,<br />

pastries and puddings, and can be<br />

added to plain flour as an alternative<br />

to self-raising.<br />

Available in 500g packs, use as a<br />

direct replacement to standard baking<br />

powder as stated in your recipes for<br />

perfect results.<br />

oetker-professional.co.uk<br />

Unitas Exclusives!<br />

Unitas and JJ Whitley have got together to bring you two<br />

fabulous spirits, exclusive to your Unitas supplier.<br />

White<br />

<strong>Christmas</strong><br />

Diageo Reserve’s ultra-premium vodka,<br />

CÎROC, has announced the launch of<br />

limited-edition, CÎROC White Grape,<br />

ahead of the festive season.<br />

Distilled five times to ensure the<br />

highest quality and an opulent silkysmooth<br />

feel, the luxury French vodka<br />

is then infused with a distinctive blend<br />

of ripe white grapes and other natural<br />

flavours. The result is a rich taste<br />

experience with delicate floral notes<br />

and hints of crisp citrus, tropical fruit<br />

and honeydew on the palate.<br />

Presented in a striking ‘total gold look’<br />

70cl bottle that will deliver exceptional<br />

stand-out both on shelves and back<br />

bar, CÎROC White Grape is easy to mix<br />

and lends itself perfectly to individual<br />

cocktails and group serves. The<br />

recommended hero serve, the Kir<br />

Royale by CÎROC, meets the demand<br />

for premium, sparkling festive<br />

drinks too.<br />

ciroc.com<br />

Light &<br />

Loaded<br />

Demand for healthier snacks grew by approximately 19% in<br />

the last year alone*, with consumers looking for lighter, more<br />

wholesome options.<br />

However, research also shows they won’t opt for the healthier<br />

alternative unless it delivers on taste and flavour. That’s why<br />

Golden Wonder have launched Light and Loaded, available in<br />

both Cheddar Cheese and Smoky Bacon flavours. The new<br />

‘All the Taste - Half the Fat’ range contains 50% less fat than<br />

comparable snack products but really delivers on that all<br />

important fully-flavoured taste. And being VAT-free, it’s also<br />

pretty healthy for the pocket!<br />

tayto.com<br />

Sources: *IRI Market Place + KantarWorldPanel | Total GB | Crisps & Snacks | £ Value | 52 w/e<br />

09-Sep-18. Market size inferred from a combination of Kantar Worldpanel and IRI data IRI, a<br />

retail and FMCG market intelligence company iriworldwide.com<br />

Strawberry Gin<br />

Strawberry picking was a favourite past<br />

time of the Whitley family and as such,<br />

has inspired this luscious J.J Whitley<br />

Strawberry Gin.<br />

Gentle sweet sophisticated notes of<br />

summer strawberries tune perfectly<br />

with classic notes of piney juniper,<br />

sweet citrus and earthy liquorice root,<br />

topped off with a rich full-bodied<br />

strawberry aroma, reminiscent of<br />

candied strawberries.<br />

This is a fantastically versatile gin that<br />

can be used all year round in G&Ts and<br />

cocktails as well as in serves that bring<br />

back the taste of summer.<br />

Vanilla Vodka<br />

J.J Whitley Vanilla Vodka is wonderfully<br />

contemporary addition to the family that<br />

delivers a delightful twist to a simple<br />

spirit and mixer or cocktail - such as<br />

the Espresso Martini.<br />

J.J Whitley Vanilla Vodka delivers a<br />

smooth, rich, subtle vanilla flavour with<br />

hints of white pepper spice. Perfect for<br />

drinking neat or mixing in long drinks<br />

and cocktails.<br />

Tiger Tiger<br />

Chinese New Year isn’t far away, so you need to think about how<br />

you’ll keep your thirsty customers happy. Fortunately, Heineken’s<br />

Blade beer system is at hand.<br />

Taking up minimal space and needing no cooling or piping, this self<br />

contained unit is easy to set up and maintain. And now you can use<br />

the system to serve Tiger Beer on draught.<br />

Talk to your beer supplier now, or check out:<br />

uk.blade.shop<br />

takestockmagazine.com 8<br />

9 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

STOCK UP<br />

NOW FOR<br />

CHRISTMAS<br />

3<br />

Spice up<br />

your <strong>Christmas</strong><br />

Why not think outside the box and offer<br />

something a little different on your festive<br />

menu this <strong>Christmas</strong>? Not only will it impress<br />

customers and inspire them to return post<br />

festivities, it may give you the opportunity<br />

to charge a premium price too.<br />

Unwrap our tantalising<br />

range this <strong>Christmas</strong><br />

FOR A SEASONAL COOKING ADVENTURE<br />

A Brand of<br />

11 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Be adventurous<br />

Not all vegetarians and vegans want<br />

nut roast, so why not be adventurous<br />

and offer an alternative <strong>Christmas</strong><br />

dish? “Chefs have such an amazing<br />

opportunity to be more creative now<br />

with the ever increasing vegan and<br />

vegetarian population,” said chef Anjula<br />

Devi. “One of the amazing main course<br />

dishes we offer as an alternative are our<br />

cauliflower koftas. We take our original<br />

recipe and incorporate cranberries and<br />

chestnuts into the recipe, then create<br />

a sauce full of <strong>Christmas</strong> spices like<br />

cinnamon, cloves, ginger and nutmeg.”<br />

Be on-trend<br />

Caribbean cuisine and street food have<br />

taken off in the UK in the last couple<br />

of years and are rapidly growing in<br />

popularity. Dishes feature bold flavours,<br />

fresh ingredients, seasoning and spices<br />

like ginger, allspice, jerk mixes, cinnamon,<br />

and sage. Classics include jerk chicken,<br />

curried goat, fried plantain and rice ‘n’<br />

peas. Rum is a natural accompaniment<br />

to Caribbean food and is predicted to<br />

be the ‘next big thing’ in spirit sales,<br />

together with Caribbean soft drinks<br />

favourites, Ting and Old Jamaica ginger<br />

beer, the leading ginger beer brand.<br />

Why not give your festive menu an<br />

on-trend Caribbean vibe by jazzing<br />

up your ham with Old Jamaica ginger<br />

beer (see recipe)?<br />

Turkey twists<br />

Everyone loves turkey at <strong>Christmas</strong> but<br />

there is nothing wrong with mixing up<br />

how you serve it. Give it an oriental<br />

flavour by adding star anise, cinnamon<br />

and ginger then baste with Kung Po<br />

Sauce for an unusual and different<br />

<strong>Christmas</strong> experience. And use glutinous<br />

(sticky) rice or jasmine rice for your<br />

stuffing as an alternative to the norm<br />

(see recipe). Alternatively try something<br />

completely different and serve turkey<br />

kebabs instead of a roast as suggested<br />

by chef Anjula Devi.<br />

This is something you can prepare in advance, so will help take the pressure off your<br />

busy kitchen.<br />

Serves 12<br />

INGREDIENTS<br />

2kg unsmoked gammon joint<br />

For the marinade<br />

3⁄4 tin Del Monte pineapple<br />

I jalapeño<br />

2 cans Old Jamaica regular ginger beer<br />

½ onion<br />

1 apple<br />

2 tsp jerk seasoning<br />

METHOD<br />

1. Blitz marinade together in a food<br />

processor<br />

2. Cover the joint in the marinade and<br />

allow to marinate in the fridge for 24 hours<br />

3. Put the joint and marinade in a<br />

saucepan and simmer in the marinade<br />

for 1 hour 15 mins. Leave to cool in liquid<br />

for 1 hour<br />

Old Jamaica Jerk Ham<br />

By Old Jamaica<br />

4. Remove the hard fat - it comes off easily<br />

using your fingers. Leave the layer of white<br />

fat and mark it with a crisscross pattern<br />

with a sharp knife<br />

For the glaze<br />

¼ tin Del Monte pineapple<br />

1 jalapeño<br />

2 tbsp honey<br />

2 dessert spoons hot mango chutney<br />

1 dessert spoon jerk seasoning<br />

METHOD<br />

1. Blitz all the ingredients in a food<br />

processor. Heat it gently and then cover<br />

the joint with it<br />

2. Cook at 180°C for 40 mins, re-apply the<br />

glaze halfway through<br />

3. Leave to cool then serve with other cold<br />

meats for a festive buffet or with egg and<br />

chips as a twist on the traditional<br />

13 takestockmagazine.com


Approx<br />

6 x 150ml<br />

servings in<br />

this carton<br />

Approx<br />

6 x 150ml<br />

servings in<br />

this carton<br />

Cheers to sparkling<br />

<strong>Christmas</strong> sales<br />

All you need for<br />

a fabulous festive<br />

period with our<br />

award-winning<br />

own brand<br />

Serves 6<br />

Kung Po Turkey<br />

with Oriental<br />

Stuffing<br />

By Wing Yip<br />

INGREDIENTS<br />

1 turkey (adjust spices according to size)<br />

2-3 sticks cinnamon<br />

6-8 star anise<br />

185ml jar Wing Yip Kung Po Sauce<br />

1-2 tsp five-spice powder<br />

For the stuffing<br />

228g glutinous rice (soaked for 4 hours)<br />

170ml vegetable stock<br />

85g chorizo or Chinese sausage, finely<br />

sliced<br />

28g dried sliced mushrooms, soaked<br />

& chopped<br />

1 tsp ginger juice from grated fresh ginger<br />

1 tbsp Wing Yip Shaohsing Style Wine<br />

1 tbsp Wing Yip Oyster or Mushroom Sauce<br />

2 tbsp peanut oil<br />

2 tbsp black rice vinegar<br />

1 tbsp Wing Yip Sesame Oil<br />

1 tbsp Wing Yip Light Soya Sauce<br />

METHOD<br />

1. Heat oil in a wok and fry the sausage and<br />

mushrooms. Season with light soy, oyster<br />

TAKE STOCK<br />

FEATURE<br />

sauce, ginger juice and black vinegar. Remove<br />

from the heat<br />

2. Drain rice and mix with cooked ingredients<br />

3. Spread loosely in a dry shallow dish and<br />

steam the rice dry (without any water added)<br />

over medium heat for 30 minutes or until the<br />

grains are translucent and chewy<br />

4. When rice is cooked, cool quickly and stuff<br />

neck cavity, pressing rice firmly into place and<br />

securing neck flap with a cocktail stick<br />

5. Rub body cavity of turkey with five-spice<br />

powder and season the skin with a little salt.<br />

Place star anise and cinnamon inside the body<br />

cavity and cook to instructions on packaging<br />

6. 30 minutes before turkey is ready, using<br />

a pastry brush, baste the whole turkey with a<br />

thick layer of kung po sauce<br />

7. Continue cooking for 30 minutes on<br />

170°C/180°C<br />

8. Remove from the oven and allow turkey to<br />

rest before serving<br />

NOTE: Cooked rice needs to be refrigerated so<br />

suggest any leftover stuffing be discarded and<br />

not re-heated.<br />

INGREDIENTS<br />

1 cauliflower<br />

3 tbsp olive oil<br />

1 tsp Schwartz Medium Curry Powder<br />

1 tsp Schwartz Chilli Flakes<br />

75g dried apricots, roughly chopped<br />

25g flaked almonds, toasted<br />

50g pomegranate seeds<br />

100g tahini<br />

148.487mm repeat<br />

METHOD<br />

BEST BEFORE END<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

1 litre<br />

Cranberry Juice Drink<br />

made with Cranberry Juice<br />

from Concentrate and with<br />

Sugar and Sweetener<br />

Ingredients<br />

Water, Cranberry Juice from Concentrate<br />

(13%), Sugar, Acidity Regulator: Citric<br />

Acid; Antioxidant: Ascorbic Acid;<br />

Flavouring, Sweetener: Sucralose.<br />

Nutrition Information<br />

Typical values per 100ml per 150ml<br />

serving<br />

Energy 84kJ 126kJ<br />

20kcal 30kcal<br />

Fat 0g 0g<br />

of which saturates 0g 0g<br />

Carbohydrate 4.9g 7.3g<br />

of which sugars 4.8g 7.2g<br />

Fibre 0g 0g<br />

Protein 0g 0g<br />

Salt 0g 0g<br />

This pack contains<br />

approximately 6 servings.<br />

Storage Instructions<br />

Store in a cool dry place.<br />

Best served chilled.<br />

Shake well before opening.<br />

Refrigerate after opening<br />

and use within 3 days.<br />

For Best Before End: See top of pack.<br />

1 litre<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

1 litre<br />

Specially packed in Ireland for<br />

Independent Food Services Ltd,<br />

Doncaster,<br />

DN4 5RA<br />

1 litre<br />

Most of this carton is made<br />

from wood – a natural,<br />

renewable resource.<br />

Please squash and recycle.<br />

www.tetrapaksustainability.com<br />

5 013668 431920<br />

cranberry<br />

juice drink<br />

from concentrate with<br />

sugar and sweetener<br />

A vibrant centrepiece that delivers a feast for all the senses, it’s a tempting twist on the<br />

traditional roast and a perfect dish for vegans and vegetarians.<br />

Serves 4<br />

<strong>Christmas</strong> Roast Cauliflower<br />

By Schwartz<br />

1. Preheat oven to 180°C<br />

2. Remove the larger leaves from the<br />

cauliflower, and then immerse it completely<br />

in a large saucepan (or stockpot) filled with<br />

boiling water. Cook for 10 minutes. Drain<br />

3. Mix together the oil, curry powder,<br />

chillies and salt. Rub the cauliflower all over<br />

with the mixture and bake for 20 minutes<br />

4. Scatter the cauliflower with the almonds,<br />

pomegranate seeds, apricots, and drizzle<br />

with tahini. Serve immediately<br />

Preparation time: 10 minutes<br />

Cooking time: 30 minutes<br />

Proof<br />

Number<br />

6<br />

CYAN<br />

Grid Ref:<br />

Tetra 1133<br />

MAG<br />

YELL<br />

877<br />

BLK 2767<br />

Client:<br />

Job Description:<br />

Job Number:<br />

Date:<br />

Mulrines<br />

Caterers Kitchen Cranberry Juice from<br />

Concentrate 1 LITRE carton<br />

31923<br />

12-08-<strong>2019</strong><br />

15 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

THE<br />

Holidays<br />

are<br />

Coming<br />

4<br />

Booze Free <strong>Christmas</strong><br />

Drinking alcohol at <strong>Christmas</strong> isn’t for everyone. Whether a designated driver or choosing<br />

an alcohol-free lifestyle, making sure you have a varied range of soft drinks available to<br />

suit both children and adults is essential.<br />

+60%<br />

of consumers visited<br />

the on-trade during<br />

2018’s festive period *<br />

1 in 5<br />

of consumers are now tee-total **<br />

increasing the importance<br />

of offering a range of soft<br />

drinks at Xmas<br />

No1<br />

soft drinks is the<br />

most consumed beverage<br />

in restaurants at Xmas<br />

time *** and No2 in pubs<br />

MAXIMISE SOFT DRINK SALE THIS XMAS AND STOCK UP<br />

ON YOUR CUSTOMERS FAVOURITE BRANDS<br />

*Source: Coffer Peach Business Tracker 2018 ** Source: ONS, May 2018 *** Source: CGA <strong>Christmas</strong> Report 2018<br />

©<strong>2019</strong> The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO, FANTA, SPRITE and THE CONTOUR BOTTLE are registered<br />

trade marks of The Coca-Cola Company. © <strong>2019</strong> European Refreshments. All rights reserved. APPLETISER is a registered trade mark of European Refreshments.<br />

What do consumers want<br />

At <strong>Christmas</strong>, consumers buying habits<br />

alter; customers are looking for great<br />

alcohol-free alternatives to the traditional<br />

festive wine and spirits. With this in mind,<br />

this <strong>Christmas</strong> your soft drinks should be:<br />

• Perfectly served - both at the bar and<br />

when part of a meal<br />

• Provide sharing opportunities - both<br />

when drinking straight or as a mixer<br />

• Include key brands of choice<br />

• Include premium options and<br />

something different<br />

50%<br />

of consumers like<br />

to see seasonal<br />

drinks offered<br />

Source: CGA <strong>Christmas</strong> Report 2018<br />

and Brand Track July 2018<br />

17 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

BUILD YOUR SALES WITH<br />

FREE<br />

GLASSWARE<br />

WWW.SENSATIONALDRINKS.COM<br />

40%<br />

of consumers<br />

expect a wider<br />

range of drinks<br />

to choose from<br />

Think big<br />

Source: CGA <strong>Christmas</strong> Report 2018<br />

and Brand Track July 2018<br />

Promoting and letting consumers know<br />

what ranges of soft drinks you have<br />

available is critical to making sales.<br />

According to research, 51% of consumers<br />

who tried new drinks last <strong>Christmas</strong><br />

were influenced by promotions or<br />

advertisements, so make sure you have<br />

all the relevant POS material clearly<br />

displayed where customers can see it.<br />

Inspire your drinkers<br />

<strong>Christmas</strong> is a time for indulgence, so<br />

when customers go out and about<br />

enjoying the occasion, they want<br />

something special to sup. Customers<br />

want luxury products so the festivities<br />

present an opportunity to upsell and<br />

give them a better drinking experience<br />

than just the year-round standard ones.<br />

Dark fruits such as blackberries and<br />

blueberries are popular at <strong>Christmas</strong>, or<br />

why not add spice flavours to standard<br />

fruit juices to create a festive flavour?<br />

London Essence mixers have a range of<br />

flavours perfect to be served solo, while<br />

allowing operators to charge a premium<br />

price. Its spiced ginger beer and delicate<br />

ginger ale both suit festive flavours, while<br />

its their rhubarb and cardamom and<br />

elderberry and hibiscus-crafted sodas<br />

both make a refreshing and inspiring<br />

change to a standard fizzy drink.<br />

they look the same as a cocktail so the<br />

customer feels they are sharing the same<br />

experience, but without the booze.<br />

Serve for success<br />

You should give the same amount of<br />

care and attention to a non alcoholic<br />

drink as an alcoholic one. If your<br />

customers are impressed and interested<br />

by the look and serve of a drink then<br />

they are more likely to order it - and pay<br />

a premium price. It’s important to make<br />

sure your serve matches the experience<br />

you want your guests to have. Therefore,<br />

make sure you use the correct glassware<br />

so they look the same as alcholic drinks<br />

and use the best ingredients, mixers<br />

and garnishes so they taste delicious.<br />

Number one<br />

Diet Coke is the number one lights drink<br />

brand in Great Britain*. Last year Diet<br />

Coke NPD flavours contributed £20m<br />

and were bought by 3.6m households**.<br />

Therefore, to respond to what customers<br />

want at <strong>Christmas</strong>, stocking and selling<br />

Diet Coke is a must. This year there’s<br />

a Clementine flavour option - with<br />

Clementine the sixth most strongly<br />

associated flavour with <strong>Christmas</strong><br />

after turkey, mince pies, cinnamon,<br />

cranberries and chocolate*** and a<br />

high purchase intent of <strong>45</strong>% of the<br />

total population**.<br />

Adult specials<br />

Adult soft drinks such as J2O, Old<br />

Jamaica Ginger Beer, Appletiser and<br />

Shloer offer an alternative for those<br />

adults who want something different<br />

41%<br />

of consumers are<br />

more likely to<br />

experiment with<br />

different drinks<br />

to a coke, and allow you to charge<br />

a premium price. The Adult Special<br />

category is in growth and worth nearly<br />

£4m**** at <strong>Christmas</strong>, as its share<br />

doubles in December. Appletiser sales<br />

grew 40% in volume last year and at<br />

<strong>Christmas</strong> its value share grew by more<br />

than 20%, so make sure you have these<br />

drinks available - and use POS and<br />

staff to promote them and make the<br />

customer aware.<br />

Booze free<br />

Source: CGA <strong>Christmas</strong> Report 2018<br />

and Brand Track July 2018<br />

For those who want the taste of beer<br />

or cider without the bad head, there<br />

are plenty of great tasting options.<br />

Beers like Heineken 0.0 and Peroni<br />

Libera are 0% and in the low category<br />

there are some cracking brews -<br />

Brewdog Nanny State, Erdinger<br />

Weizen Alkoholfrei and Low alcohol<br />

Old Speckled Hen to name but three.<br />

For cider drinkers, AG Barr’s new St.<br />

Clement's adult soft drinks are inspired<br />

by the taste of cider, with Apple & Pear<br />

and Raspberry & Blackcurrant satisfying<br />

demand for fruity flavours.<br />

With more adults choosing alcohol-free<br />

drinks, mocktails are still as popular as<br />

REGISTER TODAY<br />

and get free glassware at www.sensationaldrinks.com<br />

ever, and need to stand out on your bar<br />

this <strong>Christmas</strong> (see recipes). Not only<br />

do they make for a more exciting serve,<br />

*Available while stocks last. For full terms and conditions visit www.sensationaldrinks.com<br />

19 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

5<br />

Magical Mocktails<br />

These mocktails from Britvic Sensational Drinks will impress<br />

customers and help make their drinking experience memorable.<br />

Lychee Spice<br />

The exotic lychee and spicy ginger beer<br />

combine to make the perfect evening<br />

drink.<br />

Serves 1<br />

INGREDIENTS<br />

20ml Teisseire Lychee Syrup<br />

160ml Britvic Ginger Beer<br />

Cubed ice<br />

Cucumber slices<br />

METHOD<br />

1. Fill a tumbler glass with cubed ice<br />

2. Add Teisseire Lychee and ginger beer<br />

3. Stir<br />

4. Garnish with cucumber slices<br />

Virgin Strawberry<br />

Mojito<br />

The Virgin Strawberry Mojito is made all<br />

the more refreshing with the addition of a<br />

sprig of mint and zesty tang of lime.<br />

Serves 1<br />

INGREDIENTS<br />

20ml Teisseire Mojito Syrup<br />

20ml Teisseire Strawberry Syrup<br />

40ml Britvic Soda Water<br />

1 lime, quartered<br />

4 strawberries<br />

8 mint leaves<br />

Ice, crushed<br />

METHOD<br />

1. Add lime, strawberries and syrups to a<br />

highball glass and muddle together<br />

2. Add mint and gently press with a<br />

spoon<br />

3. Add ice and top with soda water<br />

4. Garnish with a sprig of mint and lime<br />

wedge<br />

Purdey's No Sin Fizz<br />

A great non-alcoholic take on the Ramos<br />

Gin Fizz - both refreshing and exciting in<br />

equal measure.<br />

Serves 1<br />

INGREDIENTS<br />

10 dehydrated strawberries<br />

2 tbsp granulated sugar<br />

½ tbsp citric acid<br />

30ml Teisseire Strawberry Syrup<br />

30ml double cream<br />

1 egg white<br />

30ml lemon juice<br />

Purdey’s Edge to top<br />

Cubed ice<br />

METHOD<br />

1. Blend the strawberries with the sugar<br />

and citric acid. Blend to a fine powder<br />

2. Add the cream, egg white, lemon<br />

juice and syrup to a cocktail shaker and<br />

shake<br />

3. Separate the shaker and add the ice<br />

4. Shake once more until a heavy foam<br />

starts to form<br />

5. Single strain into a tall Collins glass<br />

and top with Purdey’s Edge<br />

6. Garnish with a dusting of strawberry<br />

sherbet powder<br />

Sources: *Nielsen Scan Track MAT & TY, week ending 18.10.17, **Diet Coke TURF Flavour Assessment UK, *** Kantar Worldpanel July 18, ****Nielsen Total Coverage inc.<br />

Discounters, 8 w/e 29/12/18, KWP, Total Stores, 8 w/e 30/12/18, sensationaldrinks.com/help-me-sell/drinks-recipes<br />

21 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

6<br />

A helping hand<br />

A Very Merry<br />

Roastie<br />

Roasties have to be one of the favourite parts of a<br />

<strong>Christmas</strong> dinner, so the pressure is on for chefs to make<br />

them perfect - crispy on the outside and fluffy inside.<br />

With the kitchen at its busiest, this is<br />

a challenge for chefs! Therefore, <strong>Take</strong><br />

<strong>Stock</strong> is here to help you serve first-class<br />

roasties - every time.<br />

Ask the experts<br />

Maris Piper or King Edward potatoes<br />

are the potato of choice, according to<br />

Mark Rigby, executive chef at Premier<br />

Foods, which should be peeled and<br />

cut into even chunks for cooking. “To<br />

achieve the crispy exterior, shake the pan<br />

well after part boiling and draining and<br />

place onto a tray of hot fat for roasting,”<br />

he adds. Good fats to use include beef<br />

dripping and goose fat, and for vegans<br />

and vegetarians; rapeseed oil does the<br />

job well. “As with any dish, seasoning<br />

is key to achieving a delicious flavour,<br />

simple herbs and spices including thyme,<br />

rosemary and salt and pepper are best.<br />

Try sprinkling some Oxo cubes over the<br />

potatoes too. Roast potatoes are best<br />

served in a side dish so as not to soak up<br />

the meat juices and avoid getting soggy.”<br />

Lamb Weston’s Crispy Roast Potatoes<br />

ensure operators can always deliver<br />

the perfect end product. For an extra<br />

luxurious feel - and to keep menus fresh<br />

- why not consider giving customers a<br />

classy addition and offer a side of Lamb<br />

Weston’s Pommes Duchesses? An elegant<br />

touch to any special meal, they are made<br />

from the finest mash for a taste fit for<br />

royalty - a classy potato treat with luxury<br />

appeal, and high value for money. Gluten<br />

free, easy to portion, uniform sizes,<br />

they’re perfect oven baked. Or try Lamb<br />

Weston’s Pommes Noisettes - lightly<br />

seasoned potato balls - as an alternative<br />

or addition to your classic roast potatoes.<br />

Rosemary Roasted<br />

Potatoes<br />

By Schwartz<br />

Serves 10<br />

Preparation time: 15 minutes<br />

Cooking time: 1 hour<br />

INGREDIENTS<br />

675g baby potatoes, halved<br />

1 tbsp olive oil<br />

2 tsp rosemary<br />

METHOD<br />

1. Preheat the oven to 220°C. Place<br />

the potatoes in a large roasting tray<br />

and drizzle over the oil<br />

2. Sprinkle over the rosemary and toss<br />

the potatoes until evenly coated<br />

3. Roast in the oven for 35 minutes,<br />

tossing the potatoes in the tray halfway<br />

through<br />

Top tip: Make your <strong>Christmas</strong> spuds<br />

extra crispy by swapping the olive oil<br />

for 100g of duck or goose fat instead<br />

23 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

SERVE UP THE BEST THIS<br />

CHRISTMAS<br />

WITH THE UK’S<br />

7<br />

#1 GLUTEN<br />

FREE GRAVY *<br />

Gluten Free accounts for almost half of total<br />

‘Free From’ sales with 13% of the UK population<br />

estimated to be avoiding gluten.<br />

Show-stopping<br />

Sides<br />

Yorkshire Puddings<br />

are always a hit with<br />

customers; try McDougalls<br />

& Bisto Mini Yorkshire<br />

Puddings, filled with turkey<br />

& cranberry sauce for<br />

a delicious twist on the<br />

classic dish.<br />

Every menu needs good<br />

sides - especially at<br />

<strong>Christmas</strong>.<br />

As well as serving the standard sprouts<br />

and child-friendly carrots, offering an<br />

array of sparkling sides is a crucial part<br />

of your <strong>Christmas</strong> offer and a great<br />

opportunity for you to increase sales<br />

in your outlet - and make the meal<br />

memorable for customers. “Offer a<br />

choice of meat and vegetarian mains<br />

on your menu with the inclusion of two<br />

or three sides, with any additional ones<br />

at an extra cost to encourage upsell on<br />

your dishes,” says Mark Rigby, executive<br />

chef at Premier Foods. “This year we’re<br />

seeing a resurgence of fresh, seasonal<br />

produce that are traditional at <strong>Christmas</strong>.<br />

Shout about the ingredients you have<br />

used in the dishes on your menu,<br />

describe the cooking method you have<br />

used and mention any complementary<br />

ingredients you have added.”<br />

Weave pickles into<br />

cabbage, cranberry<br />

& mincemeat for<br />

an on-trend feel<br />

Top trends this year<br />

• Salt baked celeriac<br />

• Honey & thyme roasted<br />

parsnips<br />

• Caramelised fennel &<br />

orange confit<br />

* This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II) .<br />

Source: Kadence International: Gravy U&A. June 2016 n+305 UK Chefs. Booker’s chosen retail price. Pricing available through November 30 <strong>2019</strong>.<br />

25 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

8<br />

Mini Yorkshire Puddings<br />

METHOD<br />

By Mark Rigby, executive chef at Premier<br />

Foods<br />

Serves 10<br />

1. Preheat oven to 230ºC<br />

2. In a mixing bowl, beat eggs and flour until<br />

smooth, then whisk in the milk and season<br />

Preparation time: 15 minutes<br />

Cooking time: 25 minutes<br />

3. Drizzle a little oil into a non-stick tartlet<br />

or petit four tin and place in the oven to<br />

INGREDIENTS<br />

70g McDougalls Plain Flour<br />

2 whole eggs<br />

100ml semi skimmed milk<br />

Sunflower oil<br />

200g turkey trimmings (cooked)<br />

100g cranberry sauce<br />

150ml Bisto Turkey Gravy<br />

(made as per instructions)<br />

Salt & pepper to season<br />

heat through<br />

4. Remove the hot tin from the oven and pour<br />

the batter evenly into it. Place back in the oven<br />

and bake for 20-25 minutes until the puddings<br />

have risen. Remove from the oven<br />

5. Fill puddings with turkey trimmings and<br />

cranberry sauce and serve hot with the gravy<br />

Bisto Spicy Braised<br />

Red Cabbage<br />

By Mark Rigby, executive chef at<br />

Premier Foods<br />

Serves 10<br />

Preparation time: 15 minutes<br />

Cooking time: 1 hour<br />

INGREDIENTS<br />

1kg red cabbage, sliced<br />

250g onion, sliced<br />

250g red apple, cored & diced with<br />

the skin on<br />

2 cloves garlic, crushed<br />

200g sultanas<br />

2g mixed spice<br />

12g Bisto Vegetable Bouillon Paste<br />

250ml boiling water<br />

250ml red wine<br />

5 fresh sage leaves, chopped<br />

Black pepper for seasoning<br />

CRISPS AS<br />

THEY SHOULD<br />

TASTE<br />

Honey & Thyme<br />

Roasted Parsnips<br />

By Mark Rigby, executive chef at<br />

Premier Foods<br />

Serves 10<br />

Preparation time: 10 minutes<br />

Cooking time: 30 minutes<br />

INGREDIENTS<br />

750g parsnips, peeled, cored & chopped<br />

each one into 4 strips<br />

4 tbsp beef dripping (or vegetable oil<br />

if preferred)<br />

2 tbsp fresh thyme, chopped<br />

3 tbsp clear honey<br />

Salt & pepper<br />

METHOD<br />

1. Heat a pan with the dripping in a preheated<br />

190°C oven<br />

2. Remove the pan and place the parsnips in,<br />

stirring well<br />

3. Season with salt and pepper and sprinkle<br />

over the thyme<br />

4. Return to the oven and cook for 25 minutes<br />

5. Remove, pour over the honey and coat well<br />

6. Return to the oven and cook for 5 minutes<br />

or until golden<br />

METHOD<br />

1. Place cabbage, onions, apples,<br />

garlic, sage, mixed spice and sultanas<br />

into an ovenproof dish or large pan,<br />

with a little pepper<br />

2. Make up the bouillon with the<br />

boiling water and then pour over the<br />

cabbage, with the red wine. Cover with<br />

a lid and braise for approximately <strong>45</strong><br />

minutes on the stove top or an hour in<br />

the oven at 170°C, stirring occasionally<br />

3. Serve hot with a <strong>Christmas</strong> dinner or<br />

serve cold along with sliced meats, such<br />

as turkey and ham<br />

27 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

9<br />

Spiced Apple &<br />

Cranberry Chutney<br />

By Schwartz<br />

A delicious chutney of apples,<br />

cranberries, tomatoes, onions and<br />

dates, gently spiced with mustard<br />

seed and Allspice. Delicious served<br />

with ham or turkey.<br />

Preparation time: 15 minutes<br />

INGREDIENTS<br />

Festive Sauces<br />

900g Bramley apples, peeled &<br />

roughly chopped<br />

900g cranberries<br />

<strong>45</strong>0g tomatoes, chopped<br />

<strong>45</strong>0g onions, chopped<br />

100g stoned dates, finely chopped<br />

<strong>45</strong>0g demerara sugar<br />

2 tsp sea salt<br />

¾ pint distilled malt vinegar<br />

2 tsp yellow mustard seeds<br />

2 tsp ground allspice<br />

METHOD<br />

1. Place all of the ingredients in a large<br />

stainless steel saucepan<br />

@KraftHeinzFSUK<br />

www.kraftheinzfoodservice.co.uk<br />

Sauces at <strong>Christmas</strong> help add the finishing<br />

touch to a festive feast. Expectations are high<br />

as customers want something new, while also<br />

tasting the traditional homely flavours that they<br />

love and expect.<br />

“Cooking a sauce from scratch can be a<br />

big time and cost pressure but striking a<br />

balance and having a ready-to-use base<br />

can ensure you don’t compromise on<br />

quality in a cost effective and time saving<br />

way,” says Mark Rigby, executive chef at<br />

Premier Foods. “Also, if you’re struggling<br />

with time pressures, stocks and gravies<br />

can be made well in advance and<br />

freeze well.”<br />

Must-have sauces<br />

• Spiced apple & cranberry chutney<br />

• Bread sauce<br />

• Apple sauce<br />

• Cumberland sauce<br />

• Cranberry sauce<br />

Glorious gravy<br />

From a rich turkey and chestnut gravy<br />

to a bold homemade one seasoned with<br />

plenty of garlic, pepper and onion salt,<br />

no festive feast is complete without it.<br />

For a really savoury gravy, try adding soy<br />

sauce and dried mushrooms, and for a<br />

gravy served with goose, a date, red wine<br />

and port gravy is perfect. Depending<br />

on the meat you serve it’s best to make<br />

a great base gravy first, which you can<br />

then tweak by adding meat juices or<br />

sauces, such as cranberry or horseradish,<br />

to suit your meat. Don’t forget to offer a<br />

vegetarian red wine gravy for those not<br />

eating meat.<br />

Make sure you have gluten free,<br />

vegetarian & dairy-free sauce options!<br />

2. Bring the mixture to the boil<br />

and simmer for 2 hours, stirring<br />

occasionally until the excess liquid has<br />

evaporated and the mixture is very<br />

thick<br />

3. Sterilise 6, <strong>45</strong>0g/1lb jars with<br />

vinegar-proof lids. Pour boiling water<br />

into the jars and then pour the water<br />

away. Place the empty jars in a hot oven<br />

for 10 minutes. Carefully remove from<br />

the oven<br />

4. Spoon the chutney into the jars, seal<br />

and store in a cool dark cupboard. This<br />

chutney will keep for up to 3 months.<br />

Once opened, store in the fridge<br />

Bisto<br />

makes the most of the<br />

ingredients you have used<br />

along the way. Add meat<br />

juices, deglaze your pans<br />

& roasting trays & season<br />

well (citrus notes, wines<br />

& spirits work deliciously<br />

well) to achieve the best<br />

possible flavour.<br />

29 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

10<br />

Super Stuffing<br />

<strong>Christmas</strong> stuffing should be over the top<br />

and explode with flavour.<br />

PACKAGED LAGER HAS GROWN +£27M IN THE PAST YEAR WITH<br />

VOLUME GROWING AHEAD OF DRAUGHT<br />

From traditional to a festive twist, make<br />

sure your stuffing ticks all the boxes of<br />

your customers’ needs and makes it<br />

memorable for them.<br />

What to serve<br />

• Sausage, sage & onion<br />

• Apricot & hazelnut<br />

• Hazelnut, pancetta & orange<br />

• Chestnut, bacon & cranberry<br />

• Red onion, lentil & sage<br />

How to serve<br />

• That’s a wrap - finish off your stuffing<br />

with a criss-crossed bacon wrap and<br />

secure with cocktail sticks for a side<br />

dish that gives pigs-in-blankets a run<br />

for its money.<br />

• Roll with it - give Yule log a whole<br />

new meaning by serving your<br />

seasonal chestnut sausage meat<br />

stuffing as a pretty cylindrical<br />

centrepiece. Wrap in bacon and<br />

serve in thick slices.<br />

• Go with the grain - often-overlooked,<br />

polenta is an economical ingredient.<br />

Its soft texture lends itself well to<br />

being cooked with cream. Once<br />

topped with bacon, herbs and<br />

Parmesan cheese, it makes an<br />

ideal alternative stuffing choice.<br />

• Make a cake - avoid tedious ball<br />

rolling and flatten your stuffing into<br />

a cake. It works with most stuffing<br />

recipes, but especially stuffing<br />

packed with chestnuts. Serve<br />

as wedges.<br />

Source: BBC Good Food<br />

Porcini Mushroom<br />

Marsala Stuffing<br />

By Cooks&Co<br />

Serves 4<br />

Preparation time: <strong>45</strong> minutes<br />

Cooking time: 55 minutes<br />

INGREDIENTS<br />

30g Cooks&Co Dried Porcini Mushrooms<br />

1 cup sweet marsala wine<br />

¼ tsp red-pepper flakes<br />

2 cups white diced sandwich bread<br />

Coarse salt & freshly ground pepper<br />

⅓ cup pitted prunes, chopped<br />

¼ cup fresh parsley, chopped<br />

½ cup fresh sage, chopped<br />

500g mixed fresh mushrooms<br />

6 tbsp unsalted butter<br />

1 onion, finely chopped<br />

290g Italian sweet sausages<br />

¼ cup extra virgin olive oil<br />

½ cup chicken stock<br />

METHOD<br />

1. Bring wine to a simmer in a saucepan.<br />

Pour over the dried porcini in a bowl, cover,<br />

and let it stand for 1 hour (please note<br />

soaking time is not included in overall<br />

preparation time)<br />

2. Meanwhile, heat 2 tablespoons oil in a<br />

nonstick frying pan over a medium heat. Add<br />

sausages and cook, crumbling with a spoon,<br />

until browned, for about 8 minutes. Add the<br />

onion, and cook until softened, for about 5<br />

minutes. Using a slotted spoon, transfer the<br />

sausage and onion to a bowl<br />

3. Add 4 tablespoons of butter and fresh<br />

mushrooms to the frying pan and cook<br />

until browned, between 8 and 10 minutes.<br />

Drain the dried porcini, reserving the liquid,<br />

and squeeze in paper towels to remove any<br />

excess liquid; coarsely chop the porcini. Add<br />

the dried porcini to the frying pan along<br />

with herbs, prunes, salt and pepper. Cook<br />

for 3 minutes<br />

4. Add the mushroom mixture to sausages.<br />

Strain the reserved marsala through a sieve<br />

lined with a paper towel. (The mushroomsausage<br />

mixture and Marsala can be<br />

refrigerated separately in airtight containers<br />

overnight)<br />

5. Preheat oven to 180°C. Place bread<br />

on a rimmed baking sheet. Toss with the<br />

remaining 2 tablespoons of oil, red-pepper<br />

flakes, salt, and pepper. Bake until golden<br />

brown, for about 15 minutes<br />

6. Add the toasted bread mixture and<br />

reserved marsala to the mushroom-sausage<br />

mixture, and toss. Reserve 2 to 3 cups for<br />

stuffing the roast meat itself. Transfer the<br />

remaining stuffing to an 8-inch baking dish.<br />

Pour the stock over the top, and dot with the<br />

remaining 2 tablespoons of butter cut into<br />

small pieces. Cover with foil, and bake for 20<br />

minutes. Uncover, and bake until top is crisp,<br />

for about 25 minutes more<br />

31 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

11<br />

What to serve<br />

• Transform a flat white by adding<br />

cinnamon and cardamom.<br />

• Why not offer a gingerbread or toffee<br />

nut latte?<br />

• A nutmeg and orange flavoured coffee<br />

works well as an after-dinner drink or<br />

a mid-morning pick-me-up.<br />

playing a massive part. So, alongside<br />

your usual popular brews like English<br />

Breakfast and Earl Grey have some<br />

festive flavours too.<br />

What to serve<br />

• Give green tea a festive twist with<br />

traditional mulling spices, a bay leaf,<br />

cranberry sauce and mixed berries.<br />

Why not put a twist on<br />

the traditional eggnog and<br />

make a gingerbread one?<br />

Non-alcoholic, so suitable<br />

for children or those not<br />

wanting to drink, it’s made<br />

with fresh ginger, cinnamon,<br />

cloves and spices.<br />

Top teas<br />

With over 165 million cups of tea drunk<br />

each day in the UK, it’s clear everyone<br />

loves a cuppa and with the spend per<br />

• Twinings London Chai transforms a<br />

black tea stage with spicy cinnamon<br />

and fragrant cardamom and a sweet<br />

rooibos encore.<br />

cup increasing and the consumption of<br />

wellness teas on the rise**, tea is back<br />

at the top. The reality of tea is changing<br />

with real dynamism and speciality teas<br />

• Spiced <strong>Christmas</strong> Tisane and the black<br />

tea Spiced <strong>Christmas</strong> Tea are two<br />

popular teas served at the famous<br />

Bettys Café Tea Rooms.<br />

A quick brew<br />

Taylors of Harrogate has launched<br />

Winter Warmers<br />

Oreo Hot<br />

Chocolate<br />

Popcorn Hot<br />

Chocolate<br />

its award-winning coffee bags<br />

perfect for operators looking for<br />

convenient, fuss-free quality coffee<br />

to serve during the busy festive<br />

A steaming hot drink on a cold, frosty day is one of life’s luxuries. It warms the hands, and the soul!<br />

However, making your tea terrific, your coffee captivating, and your hot chocolate heaven sent<br />

will not only impress customers, but allow you to upsell.<br />

<strong>Take</strong> <strong>Stock</strong> shares some inspiration to help you make your winter drinks menu creative<br />

INGREDIENTS<br />

4 tsp Instant Cadbury Hot<br />

Chocolate<br />

200ml hot water<br />

2-3 tbsp whipped cream<br />

2 standard Oreos (1 to crumble,<br />

1 to garnish)<br />

3 mini Oreos<br />

½ tbsp chocolate sauce<br />

INGREDIENTS<br />

3 tsp Cadbury Hot Chocolate<br />

200ml hot milk<br />

2-3 tbsp whipped cream<br />

1 fun-size Crunchie<br />

1 tbsp caramel/toffee sauce<br />

1 tbsp popcorn<br />

2 Cadbury Chocolate Fingers<br />

season. With time at the essence -<br />

customers wanting a quick coffee<br />

fix and operators serving a high<br />

customer turnover - Taylors coffee<br />

bags deliver all of the flavour of<br />

roast and ground coffee but they<br />

work just like a tea bag, brewing<br />

in just two minutes. The perfect<br />

solution this <strong>Christmas</strong>!<br />

and memorable…<br />

Hot stuff<br />

What to serve<br />

Cosy coffees<br />

Hot chocolate is a customer winner.<br />

However, alongside the traditional cup<br />

• Adding peppermint or salted<br />

caramel helps give ordinary hot<br />

There are four times as many coffee<br />

shops on UK high streets than there were<br />

Drinks to go!<br />

why not shake up your usual offering?<br />

chocolate an extra kick.<br />

• Topping with marshmallows,<br />

crushed hazelnuts, hazelnut spread<br />

or chocolate chips will help attract<br />

more sales and allow you to charge<br />

a premium price.<br />

• Serving a white hot chocolate is<br />

a nice twist on tradition and it looks<br />

so pretty!<br />

• Add a sweet treat to the mix - Oreo<br />

and popcorn are just two popular sides<br />

that will help pull in sales (see recipes)<br />

at the turn of the century* so it’s vital that<br />

you get your offering right. According to<br />

research from Allegra, latte is the most<br />

popular order, followed by cappuccino,<br />

Americano, the flat white and finally filter.<br />

Real negatives for customers are weak<br />

taste, lack of choice and coffee served<br />

too cold. Make sure you bear this in<br />

mind when serving a higher turnover<br />

of customers this <strong>Christmas</strong>.<br />

And why not spice up your coffee serves<br />

with a blend of seasonal treats?<br />

Make your drinks to go not just<br />

festive but environmentally<br />

friendly too! Vegware’s new<br />

polar bear <strong>Christmas</strong> jumper<br />

cups are eco-friendly double<br />

wall hot cups made from<br />

sustainably-sourced board<br />

and a plant-based lining. Fun,<br />

festive and environmentally<br />

friendly, they mean everyone<br />

can be merry this <strong>Christmas</strong>.<br />

and allow you to charge a premium.<br />

Sources: *Parliamentary papers, **nationalteaday.co.uk<br />

takestockmagazine.com 32<br />

33 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

12<br />

Bringing people and<br />

communities together<br />

Join us on our quest to improve community spirit,<br />

by hosting a Bisto Together lunch and invite<br />

your local community to join in.<br />

For more information on how you can get involved and receive free<br />

Bisto Gravy Granules to support your event, visit our website<br />

www.premierfoodservice.co.uk<br />

@PremierFoods_FS<br />

PremierFoods_FS<br />

@PremierFoodsFoodservice #BistoTogether<br />

Time to<br />

Party!<br />

<strong>Christmas</strong> is the perfect party food season.<br />

Canapés and finger food are a great way<br />

to offer a varied selection of flavours<br />

when hosting festive parties.<br />

37 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

“It’s important that canapés<br />

don’t lead you to struggle<br />

with other food orders so<br />

they must be cost effective,<br />

easy to produce and tasty<br />

- and memorable.”<br />

Mark Rigby, executive chef<br />

at Premier Foods<br />

What to do<br />

According to Premier Foods <strong>Christmas</strong><br />

Party Guide, customers want simple,<br />

traditional party food dishes - this<br />

isn’t the time to try out something<br />

new! Easy eating is everything, so<br />

make sure the food is designed to<br />

be consumed in one bite and make<br />

dishes which use ingredients you<br />

already have as part of your existing<br />

<strong>Christmas</strong> menu. Tempt partygoers<br />

with an attractive food display and<br />

be sure to cater for those with<br />

intolerances and dietary requirements<br />

such as vegan and vegetarian.<br />

What to serve<br />

• Rosemary, cranberry &<br />

brie bruschetta<br />

Customers want<br />

simpler formats<br />

for ease of holding<br />

& eating<br />

• Cheese & pineapple sticks<br />

• Mini Yorkshire puddings with<br />

roast turkey, gravy &<br />

cranberry sauce<br />

• Turkey & cheese croquettes<br />

• Mini pizza<br />

• Blinis with goat’s cheese &<br />

cranberry sauce<br />

• Chilli & lime battered prawns<br />

• Sausage rolls with chutney<br />

The perfect number<br />

of dishes on a buffet<br />

would be<br />

6 savoury & 3 sweet<br />

Source: Premier Food <strong>Christmas</strong> Party Guide<br />

Get dipping!<br />

Potato dippers - ideal for dipping<br />

into a baked camembert topped with<br />

cranberries and caramelised walnuts for<br />

a luxurious sharing dish, or an indulgent<br />

vegetarian starter.<br />

Focaccia rosemary - served warm, it<br />

provides a wonderful addition to sharing<br />

platters, or sliced, sized and toasted as<br />

a canapé base for a variety of toppings.<br />

Ideal for dipping into olive oil or<br />

balsamic oil.<br />

French biscotte & toast - a<br />

great alternative to crackers<br />

or rolls, it’s perfect for dipping<br />

or serving alongside a selection<br />

of creamy cheeses or topping with<br />

pâté, hummus or smoked salmon<br />

and cream cheese.<br />

Don’t forget desserts!<br />

According to Premier Foods <strong>Christmas</strong><br />

Party Guide, 70% of those people asked<br />

would like to see traditional, festive<br />

desserts on the menu, such as mince<br />

pies or <strong>Christmas</strong> pudding. You could<br />

also try:<br />

• Mini custard mince pies<br />

• Meringues with Baileys custard cream<br />

• <strong>Christmas</strong> pudding truffles<br />

• Trifle shots<br />

Sources: Premier Food <strong>Christmas</strong> Party Guide, Schwartz,<br />

Lamb Weston and Pan’Artisan<br />

39 takestockmagazine.com


Introducing<br />

NEW HEINZ<br />

SALAD DRESSINGS<br />

TAKE STOCK<br />

FEATURE<br />

NO ADDED<br />

PRESERVATIVES OR FLAVOURS<br />

garlic, cheese, herbs<br />

honey, mustard<br />

lemon,<br />

lemon zest,<br />

thyme<br />

red grapes<br />

garlic, tarragon,<br />

black pepper,<br />

dried bell pepper<br />

strawberries,<br />

blueberries,<br />

blackberries<br />

The new Heinz Salad Dressings are available in six core and innovative flavours.<br />

In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour<br />

and are a great way to elevate your salads this Summer.<br />

Beetroot Blinis with<br />

Smoked Salmon<br />

By Premier Foods<br />

Makes 20<br />

Preparation time: 10 minutes<br />

Cooking time: 5 minutes<br />

INGREDIENTS<br />

½ whole cooked beetroot<br />

90g Greek yogurt<br />

50g whole egg<br />

1g sodium bicarbonate<br />

70g McDougalls Self-raising Flour<br />

For the topping<br />

100g cream cheese<br />

100g smoked salmon trimmings<br />

20 dill sprigs<br />

METHOD<br />

1. Place all the ingredients in a food blender<br />

and mix to a smooth batter<br />

2. Drop spoonfuls of the batter into a<br />

non-stick pan and brown gently on both<br />

sides, then place on a wire rack<br />

3. Spread each blini with a seasoned cream<br />

cheese and top with the salmon and dill.<br />

Serve cold<br />

@KraftHeinzFSUK<br />

41 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

Makes 10<br />

Turkey & Cheese Croquettes<br />

By Premier Foods<br />

Vegan Gingerbread &<br />

Cranberry Doughnut<br />

By Schwartz<br />

Serves 6<br />

Preparation time: 40 minutes<br />

Cooking time: 35 minutes<br />

INGREDIENTS<br />

For the doughnut dough<br />

1 small sweet potato, peeled & grated<br />

1 apple, grated<br />

50g brown sugar<br />

¼ pint oil<br />

1 tsp ground ginger<br />

1 tsp cinnamon powder<br />

100g rice flour<br />

50g almond powder<br />

25g coconut flour<br />

50g tapioca starch<br />

1 tsp baking powder<br />

½ tsp bicarbonate soda<br />

½ tsp salt<br />

For the cranberry icing<br />

100g fresh cranberries<br />

4 tbsp water<br />

125g icing sugar<br />

1tbsp coconut butter<br />

Preparation time: 15 minutes<br />

Cooking time: 5 minutes<br />

INGREDIENTS<br />

For the filling<br />

200g Bisto Cheese Sauce, made<br />

as per instructions<br />

200g Comté Cheese, grated<br />

150g cooked turkey mince<br />

50g McDougalls Plain Flour<br />

Pinch salt & pepper<br />

For the coating<br />

2 eggs, whisked<br />

50g McDougalls Plain Flour<br />

100g fresh breadcrumbs<br />

METHOD<br />

1. Make up the cheese sauce and fold in<br />

cheese. Allow to melt into the sauce, then beat<br />

in the flour, adjust the seasoning, then cool<br />

2. Add the cooked mince and chill<br />

3. Mould the mix into 10 equal portions<br />

4. Dip each portion into the flour, egg, then<br />

breadcrumbs<br />

5. Deep fry at 180ºC until golden brown,<br />

then serve hot<br />

For the topping<br />

1 tbsp coconut, shredded<br />

METHOD<br />

1. Preheat the oven to 180°C<br />

2. In a large bowl, combine the sweet potato,<br />

apple, sugar, oil, ginger, cinnamon, rice flour,<br />

almond powder, coconut flour, tapioca starch,<br />

baking powder, baking soda and salt until you<br />

have a soft, smooth and moist dough<br />

3. Make balls of dough and place them onto a<br />

baking sheet covered with baking paper. Flatten<br />

the balls and make small holes in the centre.<br />

Bake for 25 minutes. Leave them to cool<br />

4. Place the cranberries and water in a small<br />

saucepan and bring to a simmer over low heat.<br />

Stir often, crushing the berries as they begin<br />

to soften, until the mixture reaches a jammy<br />

consistency, about 8-9 minutes. Set aside<br />

to cool<br />

5. Place the cranberries, icing sugar and coconut<br />

butter into the blender. Blend until smooth<br />

6. Place a wire rack on top of a sheet of baking<br />

paper, and then place doughnuts side by side<br />

on top of the wire rack, drizzle the cranberry<br />

glaze over then sprinkle with coconut and<br />

chopped cranberries<br />

43 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

13<br />

Fast & Festive<br />

<strong>Christmas</strong> is busy enough without having to spend hours prepping<br />

and preparing a dessert.<br />

Here are some quick and easy desserts that will not only help free<br />

time up for you in the kitchen, but impress customers too.<br />

<strong>Christmas</strong> Pudding Baked Alaska<br />

By Macphie<br />

<strong>Christmas</strong> pudding is as traditional a festive dessert as you<br />

can get. This year, why not give it a twist by offering it as a<br />

sundae or baked Alaska?<br />

Serves 4<br />

INGREDIENTS<br />

400g Macphie Panna Cotta<br />

1 small <strong>Christmas</strong> pudding<br />

100g raisins<br />

40g Salted Caramel OTT dessert sauce<br />

50g brandy<br />

200g Macphie Mallow<br />

METHOD<br />

1. Soak the raisins in brandy & leave for 1 hour<br />

2. Mix the raisins into the panna cotta and ripple with the<br />

OTT sauce, pour into individual moulds and freeze for 3<br />

hours<br />

3. Make a round base out of the <strong>Christmas</strong> pudding and top<br />

with a portion of panna cotta ice cream<br />

4. Pipe the mallow around the ice cream ensuring it is fully<br />

covered and then glaze with a torch (this can be done in<br />

advance and stored in the freezer until needed)<br />

<strong>45</strong> takestockmagazine.com


THE UK’s<br />

No.1 CEREAL BRAND *<br />

TAKE STOCK<br />

FEATURE<br />

Weetabix Catering Pack B 48 x 2<br />

Weetabix<br />

Catering Pack A 6 x 48<br />

THE UK’s No.1<br />

SELLING MUESLI *<br />

Alpen<br />

Original<br />

Sachets<br />

30 x 50g<br />

Weetabix Catering Pack C 96 x 1<br />

THE UK’s 2nd BIGGEST<br />

HOT CEREAL BRAND *<br />

Lemon Cheesecake<br />

By Nestlé<br />

This refreshing sweet and citrusy<br />

no-bake lemon cheesecake recipe<br />

only takes 20 minutes to prepare<br />

and is made in three easy steps.<br />

Serves 10<br />

INGREDIENTS<br />

175g light digestive biscuits,<br />

crushed<br />

55g unsalted butter, melted<br />

397g can Carnation Condensed Milk<br />

300g cream cheese<br />

2 lemons, juice & zest<br />

6 tbsp lemon curd<br />

Extra lemon zest to serve (optional)<br />

20cm loose-bottomed cake tin<br />

METHOD<br />

Alpen Original 1.3kg<br />

Alpen Fruit & Nut With Chocolate Bar<br />

24 x 29g<br />

Alpen<br />

NAS<br />

Sachets<br />

30 x 41g<br />

Alpen Light Summer Fruits Bar<br />

24 x 19g<br />

Ready Brek<br />

Original 6 x <strong>45</strong>0g<br />

Alpen Light Salted Caramel Bar<br />

24 x 19g<br />

Serves 1<br />

INGREDIENTS<br />

½ small <strong>Christmas</strong> pudding<br />

100g Macphie Brandy Sauce<br />

2 balls vanilla ice cream<br />

150g Macphie Glen Delight<br />

<strong>Christmas</strong> Pudding Sundae<br />

By Macphie<br />

METHOD<br />

1. Break up the <strong>Christmas</strong> pudding and place<br />

in the bottom of the sundae glass<br />

2. Microwave for 20/30 seconds on high power<br />

3. Top with ice cream balls, then pour over the<br />

brandy sauce<br />

4. Finish with whipped Glen Delight<br />

1. Put the biscuits and butter into a<br />

bowl and mix together thoroughly.<br />

Press the mixture into the base of your<br />

tin. Chill for 10 minutes<br />

2. Pour the condensed milk into a large<br />

bowl. Add the cream cheese and lemon<br />

zest and whisk together. Mix in the<br />

lemon juice and pour into the tin. Chill<br />

for 2 hours<br />

3. To serve, take the cheesecake out<br />

of the tin and place onto a plate. Warm<br />

the lemon curd with 1tbsp water and<br />

then drizzle over the cheesecake. Finish<br />

with lemon zest and why not top with<br />

some raspberries?<br />

*Source: Nielsen 52 w/e 15/06/19 - Total Impulse.<br />

47 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

14<br />

A Festive<br />

Dram<br />

Whisky is synonymous with <strong>Christmas</strong>. To make<br />

sure you maximise your sales this <strong>Christmas</strong> and<br />

encourage your customer engagement, <strong>Take</strong> <strong>Stock</strong><br />

spoke to Phil Huckle, UK brand ambassador Scotch<br />

whisky for Pernod Ricard about what’s happening<br />

in the world of whisky, and how you can make this<br />

festive season a memorable one for your outlet.<br />

Scotch whisky is once again very<br />

fashionable. Ever since blended whisky<br />

arrived on the scene in the late 1800s<br />

and started to spread like wildfire around<br />

the world, scotch has been only heading<br />

in one direction, with one or two dips<br />

in popularity around American<br />

prohibition, WW2 and the arrival<br />

of vodka on the scene.<br />

However, this magical spirit has always<br />

bounced back, thrived and innovated,<br />

and today is a true golden era. Growth<br />

is rampant in the emerging markets of<br />

Asia and South America, the choice for<br />

consumers is incredible with so many<br />

new brands and distilleries opening.<br />

The luxury end of the market is thriving<br />

and in many countries scotch is seen<br />

as the ultimate in sophistication, wealth<br />

and status.<br />

The UK market however is tricky.<br />

Consumers still have some perception<br />

problems with blended whisky, and<br />

single malt whisky while growing fast<br />

is still seen as complicated for many<br />

For an outlet that wants to really take<br />

advantage of the scotch renaissance<br />

and grow sales (especially to a younger<br />

under 30 crowd) then here are a few<br />

vital steps to follow:<br />

49 takestockmagazine.com


@Tyrrells<br />

What a superb<br />

range for food<br />

service<br />

Backbar<br />

This is your chance to shine, as this is the<br />

foundation to impress your customers.<br />

Scotch whisky is arguably the most<br />

diverse of spirits, so you should stock<br />

a number of alternatives. The product<br />

doesn’t spoil and your gross profit<br />

is strong, also having an impressive<br />

backbar is only going to help the<br />

perception of the venue.<br />

have incredible heritage so including<br />

this encourages your customers<br />

to purchase.<br />

• Simple things like whisky flights and<br />

whisky of the month are all tried and<br />

tested, and work.<br />

• Beer and whisky go well together<br />

so recommendations of pairings<br />

can enhance sales.<br />

TAKE STOCK<br />

FEATURE<br />

great for portion control<br />

resealable for freshness<br />

less waste!<br />

some tasty tubs<br />

you have there<br />

Edith<br />

What to stock<br />

Single malts - look for about 10 to<br />

start with. Have roughly half from<br />

Speyside because this is the most<br />

popular style - sweet, fruity and floral.<br />

Have a mix between the most popular<br />

single malts (Glenfiddich, The Glenlivet,<br />

Macallan, Balvenie, Aberlour) and several<br />

smaller distilleries. Also mix up the age<br />

statements from 10 year to the ceiling of<br />

what your customers can afford. Don’t<br />

forget to also vary the cask varieties with<br />

representatives of American, sherry and<br />

double casks.<br />

Smoky Islay - have several of these<br />

whiskies together with several interesting<br />

varieties from the Highland region.<br />

Providing a reasonable variety means<br />

you are appealing to more consumers<br />

and starting to become the bar to attract<br />

whisky lovers.<br />

Blended whisky - as 80-90% of the<br />

global market, two premium blends<br />

which dominate the global scene are<br />

Chivas Regal and Johnnie Walker. Both<br />

brands have a wide range, so my advice<br />

would be to stock them both. Then,<br />

depending on your establishment,<br />

you might want to have several entry<br />

level blends. For example, if you run a<br />

premium bar then Chivas 12 is a good<br />

entry point.<br />

Menus<br />

These are so important to sell whisky.<br />

Most bars just list what they stock, with<br />

the price, however I’d suggest you also:<br />

• Expand and include the tasting notes,<br />

its provenance and even a little of<br />

the history, as this makes a big<br />

difference. Brands like The Glenlivet<br />

• Cheese and chocolate make good<br />

pairings for whisky, so if you have a<br />

restaurant there is another option for<br />

the menu.<br />

• Starting a whisky club and offering<br />

tastings will get your customers<br />

trying whiskies they may not have<br />

tried before.<br />

Staff training<br />

Use your suppliers to train your staff.<br />

Your staff are your frontline sales people<br />

and not just the bar team. Floor staff are<br />

just as important. Start a sales incentive<br />

encouraging your team to upsell.<br />

Cocktails & mixed drinks<br />

Many customers don’t realise the<br />

mixability of this great spirit. Soda water,<br />

ginger ale, and ginger beer etc, all work<br />

well. The great classic cocktails like a<br />

whisky sour, blood and sand or a Rob<br />

Roy are all wonderful drinks. However,<br />

there are an infinite number of modern,<br />

contemporary cocktails which your<br />

staff can create or are available in<br />

cocktail books or online. Mixed drinks<br />

and cocktails will bring your younger<br />

customers into the category.<br />

The highball<br />

Soda water is back! It mixes very well<br />

with Scotch whisky, because it doesn’t<br />

mask the flavour of the whisky, carrying<br />

it instead. A really refreshing way of<br />

drinking whisky, soda water also doesn’t<br />

have any calories and this again appeals<br />

to the younger demographic. The scotch<br />

and soda highball is seeing rapid growth<br />

and a whole new generation of drinkers<br />

are discovering it.<br />

Use bottles rather than the gun and good<br />

quality ice, glass and whisky will make all<br />

the difference. This drink is popular again<br />

in America and over here the major<br />

drinks companies are starting to heavily<br />

promote it. I would start thinking of a<br />

highball menu now with the classic style<br />

and a few innovative twists. One of my<br />

favourites, as an example, is 50ml Chivas<br />

Mizunara, 10ml peach liqueur, soda water<br />

and lemon to garnish. Simple, delicious<br />

and refreshing.<br />

Ice or water<br />

Finally, should you serve with ice or<br />

water or neat if drinking straight? It<br />

depends on your mood and what you<br />

like. All are fine in my opinion, but then<br />

I’m not a devout purist. I think with a<br />

good quality single malt or blend, a little<br />

water is a recommended way of drinking<br />

it. The water opens up the whisky and<br />

releases more flavour. How much?<br />

Anything from a tiny drop to 2 parts<br />

whisky to 1 part water works quite well.<br />

Ice will make the whisky smoother to<br />

drink but you lose some of the flavour.<br />

Either way, however you drink your<br />

whisky this versatile spirit is well<br />

worth exploring.<br />

...Prompt precurement advised<br />

51 takestockmagazine.com


15<br />

Dalton Mello and Greg Rush<br />

Twelve is the only organic plant-based restaurant in Bournemouth, Dorset and the UK’s first organic bar<br />

to make cocktails with fresh cold-pressed juices. Opened in November 2018 by steak and seafood pros<br />

Dalton Mello and Greg Rush, the pair have stepped away from mainstream dining in favour of a niche<br />

business which is showing huge growth potential. We spoke to Dalton to find out more...<br />

What is your career history?<br />

Describe your menu...<br />

I was a restaurant supervisor at Gaucho and then private dining<br />

manager at Caprice Holdings. Greg worked for Hawksmoor<br />

before taking a restaurant manager job at Goodman Group’s<br />

Burger & Lobster.<br />

So how did Twelve come about?<br />

Part of our culture is that you’re fed while at work, and in our<br />

case, that meant eating a lot of red meat! While it was delicious<br />

and the best quality, over time we both began to feel tired and<br />

lethargic, so we decided to give our bodies a rest from it. It was<br />

a month that changed our lives in more ways than one! Those<br />

four weeks were a revelation – we felt great with so much<br />

energy, and so it inspired us to take it a step further and become<br />

vegetarian for a month. The health benefits were enormous<br />

and we made the decision to become vegan, and felt incredible!<br />

This dietary decision sparked our imaginations. We knew that<br />

there was demand for a venue where customers could come<br />

and enjoy fantastic food that also made them feel good. And,<br />

rather than go to a restaurant and scan the menu for the one<br />

or two vegan dishes, we decided to create a restaurant where<br />

everything is plant based.<br />

Twelve brings together plenty of classic dishes, all organic and<br />

vegan, under one roof. An Italian restaurant may offer a vegan<br />

option, as will an American-themed outlet, or a Mexican - here<br />

we provide all the classics, brasserie-style, all under one roof.<br />

The menu has a variety of dishes, including burgers, pub grub<br />

and pasta dishes. So many vegans used to love those flavours<br />

and miss them, so we try and recreate them as plant-based<br />

dishes, and they absolutely fly out. Fresh, organic and quality<br />

are the buzz words for Twelve, and we focus on sourcing<br />

British produce.<br />

Tell us about your organic bar...<br />

It’s the UK’s first 100% organic bar. We offer a huge choice of<br />

organic cold-pressed juices which are a big daytime seller,<br />

especially our most popular juice, Energy Rush, which is made<br />

of carrot, orange, ginger and Maca, a Peruvian root which offers<br />

several health benefits and boosts energy. Our cold-pressed<br />

juice bar offers a rainbow of choices with superfood ingredients<br />

to give you a health kick.<br />

What about alcohol?<br />

Tell us about Twelve...<br />

We spent a lot of time on market research and wanted to<br />

prove that vegan restaurants can be ‘slick’, as many outside<br />

London have a ‘homemade vibe’. Therefore, Twelve Eatery is<br />

a place where vegans, vegetarians, pescetarians, flexitarians,<br />

omnivores and meat eaters meet to try creative dishes in a<br />

good atmosphere with stylish interiors. We believe great<br />

food and good music should be enjoyed by everyone!<br />

What’s its aim?<br />

While the restaurant is vegan, we are very clear about the<br />

messaging around the menu: our approach is all about the<br />

customer experience and creating genuinely delicious food that<br />

just happens to be plant based. There are no obvious vegan cues<br />

and most of our customers don’t even make the connection<br />

that the menu is plant based. For us, it's all about organic and<br />

sustainability. We pride ourselves on being defined not by what’s<br />

missing but by what it is, and that’s genuinely delicious food.<br />

We use our organic juices to make cocktails, which are<br />

incredibly popular as the day turns into night. We use natural<br />

sweeteners, such as maple syrup and agave to ensure the<br />

cocktails are a healthy indulgence, especially as we add Maca<br />

and cold-pressed CBD products to boost their health credentials.<br />

Our cocktails are perfect for those wanting to indulge but<br />

without undoing their good work. It’s all about balance. The<br />

wines and beers we offer are organic and natural too. Some of<br />

our wines even contain no sulphur, which is perfect for avoiding<br />

a hangover. We also offer a range of organic spirits, liqueurs<br />

and great coffee too!<br />

Do you feel a responsibility for your<br />

customer’s health?<br />

In a way, yes. Running a restaurant that customers rely on for<br />

great flavour and a health boost is quite a responsibility. We<br />

recognise that people trust us to deliver healthy, nutritious<br />

ingredients and flavour-packed dishes. We pride ourselves on<br />

knowing our ingredients inside and out as our customers are<br />

relying on us to deliver what they need.<br />

Grill<br />

We<br />

Who is your customer base?<br />

Somewhat surprisingly, the vast majority are not vegan! Instead,<br />

80% of our customers are women, aged 30-<strong>45</strong>, looking to eat<br />

healthily. People are turning away from junk food and instead<br />

are opting for outlets that offer more wholesome, healthy<br />

options and we pride ourselves on producing the opposite<br />

of fast food. We take our time to create dishes that customers<br />

will love and remember.<br />

What’s your future vision for Twelve?<br />

Ideally, that it will eventually become the UK’s first national<br />

vegan chain. Twelve is just a restaurant that happens to be<br />

vegan. We want to take plant-based diet to a different level<br />

and help people understand that you can still enjoy pretty<br />

much everything in your lifestyle without giving anything up.<br />

Copy credit: Caterer Connections<br />

takestockmagazine.com 52<br />

53 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

16<br />

Cheese to Please<br />

Consumers are more likely to treat themselves, and others, with luxurious and indulgent<br />

food choices during the festive season. For those that lack a sweet tooth, an end of dinner<br />

<strong>Christmas</strong> cheeseboard is a much-anticipated treat!<br />

What to serve<br />

Cheese remains a yuletide favourite,<br />

so this is the time to be a little more<br />

adventurous and ditch ‘run of the mill’<br />

Cheddar! The demand for continental<br />

and hot eating cheese has soared, so look<br />

at having a hot cheese option. Serve in a<br />

ceramic baking dish, or for the authentic<br />

look, the traditional wooden carton.<br />

Eurilait’s baking Camemberts are perfect<br />

examples of what's available and their<br />

range of topped Camemberts include<br />

Orange Blossom Honey and Thyme<br />

Glaze or Caramelised Red Onion Relish.<br />

Top choices<br />

• A rich & oozy classic French Epoisses<br />

• A full flavoured Brie de Meaux<br />

• A creamy, silky-smooth textured<br />

Pavé d'Affinois<br />

• Sweet & nutty flavoured Rutland Red<br />

• The lighter, palate-cleansing Soignon<br />

goat log<br />

Cheese & wine pairings<br />

• Full flavoured, soft ripened cheeses<br />

- Gewürztraminer, Chablis or Sauternes<br />

white wines and red Pinot Noir<br />

• Blue cheese - white Bordeaux and<br />

red Shiraz<br />

• Cheddar and British territorial aged<br />

cheeses - white Burgundy and red<br />

Cabernet Sauvignon<br />

• Strong cheese - full bodied reds<br />

• Mature cheese - sweet/dessert wines<br />

such as Sauternes and semi-sweet<br />

Rieslings<br />

• Why not wrap a wedge of<br />

Camembert in smoked streaky<br />

bacon and strips of buttered filo<br />

pastry, then bake until crisp?<br />

• Stilton is still the best cheese for<br />

<strong>Christmas</strong> - it takes six months<br />

to mature, so is a treat.<br />

And don’t forget the<br />

accompaniments!<br />

• Breadsticks<br />

• French baguette<br />

• Crunchy crackers<br />

• Chutneys & relishes<br />

• Figs & grapes<br />

55 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

17<br />

The <strong>Christmas</strong><br />

Classics<br />

*<br />

The bar is a busy place at <strong>Christmas</strong>.<br />

In between serving impressive cocktails,<br />

plenty of pints and enough Prosecco<br />

to make Santa tipsy, don’t forget the<br />

<strong>Christmas</strong> classics!<br />

We’re giving away £5,000!<br />

For a chance to win up to £1,000 every week, pick up the NESCAFÉ ® Original<br />

festive bundle and spread some <strong>Christmas</strong> coffee cheer!<br />

Our fantastic pack includes two 750g tins of NESCAFÉ ® Original – the<br />

nation’s favourite coffee ** and for a sweet treat with every cup, you’ll get<br />

a 1kg tin of Quality Street ® .<br />

Every pack purchased gives you a chance to win, so why not give your<br />

coffee break a special seasonal twist? Keep those festive fingers crossed<br />

and maybe <strong>Christmas</strong> will come early for you this year.<br />

To sign up visit nestleprofessional.co.uk/crackerpack<br />

*Ts&Cs apply. **Source: IRI MAT 52 w/e May <strong>2019</strong>. ® Reg. Trademark of Société des Produits Nestlé S.A.<br />

Hot Toddy - the combination of whisky,<br />

honey, lemon, cinnamon and cloves<br />

packs a punch that helps warm up<br />

your customers.<br />

Snowball - have a ball at <strong>Christmas</strong> with<br />

this fun drink! Everyone loves sipping a<br />

snowball, so make sure this retro cocktail<br />

of advocaat, lemonade, lime juice and<br />

plenty of ice takes pride of place on<br />

your bar.<br />

Eggnog - this spiced and spiked eggyolk-and-milk<br />

mixture is believed to have<br />

originated from early medieval Britain<br />

“posset” - a hot, milky, ale-like drink, and,<br />

despite it’s unusual taste, is still a firm<br />

favourite during the festive period.<br />

Whisky Mac - this old timers’ cocktail has<br />

been around since the 1860s and is made<br />

up of whisky and ginger wine. Built in a<br />

rocks glass over a few ice cubes it’s the<br />

perfect winter warmer. Garnish with a<br />

fresh slice of ginger.<br />

Baileys - the original Irish cream and<br />

the festive season go hand in hand.<br />

Traditionally served over ice, with an<br />

ABV of 17%, this indulgent dessert-like<br />

drink ticks the box for those customers<br />

at <strong>Christmas</strong> looking for a lower ABV<br />

cocktail, late afternoon and after<br />

dinner drink.<br />

Hot Buttered Rum - a drink whose<br />

flavour improves with age, it is made<br />

up of spiced rum, boiling water, butter<br />

and brown sugar, garnished with<br />

nutmeg and a cinnamon stick. The<br />

ultimate winter cocktail.<br />

Bucks Fizz - the simple and classic<br />

combination of orange juice and<br />

Champagne make it the perfect party<br />

drink, or a <strong>Christmas</strong> lunch aperitif.<br />

Sherry - no longer just a treat for Nan at<br />

<strong>Christmas</strong>, sherry has seen a renaissance<br />

with more drinkers (of all ages) showing<br />

a growing interest in the various styles,<br />

so make sure you stock up!<br />

Mulled Wine - nothing screams<br />

“<strong>Christmas</strong>” more than mulled wine!<br />

The alluring and comforting smell of<br />

mulled wine will help pull punters in.<br />

Great to serve at a party, or have a pot<br />

simmering on your bar.<br />

57 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

CREATE A DELICIOUS<br />

18<br />

TASTING GRAVY THIS<br />

CHRISTMAS WITH MAGGI ®<br />

To make the most of the busiest time<br />

of the year, prepare by spending time<br />

briefing staff and getting your premises<br />

up to standard before the festive<br />

revellers arrive.<br />

First impressions…<br />

Make sure your customers are wowed<br />

from the moment they step through the<br />

door - or even before! Your premises<br />

should be cleaned inside and out -<br />

everything from curtains and carpets to<br />

barware and cutlery should be spotless.<br />

Keep it going<br />

Once you’ve made a perfect first<br />

impression on your customer - keep it<br />

up! Make sure each new customer is<br />

greeted with a clean fresh table or bar<br />

and that the floor around where they’ll<br />

be sitting or standing is clean and tidy.<br />

Top toilets<br />

According to research by YouGov 97%<br />

of customers would not return to a<br />

restaurant if its bathrooms had poor<br />

hygiene levels which shows how critical<br />

it is to keep toilets clean and tidy.<br />

It is also worth changing the hand towel<br />

between sittings, making sure there is<br />

always plenty of toilet roll and that the<br />

soap dispenser is topped up.<br />

Get <strong>Christmas</strong> Ready<br />

<strong>Christmas</strong> is the busiest time of year for operators, so it’s important that every aspect<br />

of your establishment is ready for the extra customers the festive period brings.<br />

Little extras<br />

Make your establishment stand out<br />

with the little extra touches your guests<br />

will remember. Festive flowers warm<br />

the place up and nice toiletries in the<br />

bathroom can make all the difference.<br />

Hand out selection boxes or activity<br />

books and crayons to children who visit.<br />

Looking after your<br />

customers<br />

No matter how busy it gets over the<br />

<strong>Christmas</strong> period, there are some things<br />

you must get right. Make sure you and<br />

your team are looking after customers<br />

at all times. This includes:<br />

• Greeting every customer with a<br />

warm welcome.<br />

• Ask for feedback on your customers'<br />

meals - once while they’re eating and<br />

again while clearing away plates.<br />

• Tidy away empty plates and glasses.<br />

• Make sure menus and specials<br />

boards are kept up to date.<br />

• If someone asks for tap water,<br />

make sure they get it promptly.<br />

• Make sure customers have cutlery<br />

by the time their meal is served.<br />

• Check there is salt and pepper on<br />

every table.<br />

<strong>Christmas</strong> Day<br />

restaurant dining rates<br />

have increased by<br />

240%<br />

in the UK compared<br />

with 5 years ago<br />

Source: OpenTable<br />

MAGGI® GRAVIES; GLUTEN FREE VEGETARIAN, GOLDEN AND ORIGINAL<br />

<strong>Take</strong> the hassle out of making thick, glossy and flavourful gravies<br />

Trading over <strong>Christmas</strong><br />

2018 was up by<br />

4.1%<br />

on 2017 in pubs<br />

& restaurants<br />

• Plan to make sure you don’t run<br />

out of any staples from fruit juice<br />

to ice cream.<br />

*Serving suggestion<br />

To find out more visit www.nestleprofessional.co.uk/maggi<br />

®Reg. Trademark of Société des Produits Nestlé SA<br />

Source: CGA<br />

59 takestockmagazine.com


YOUR<br />

TAKE STOCK<br />

MAGAZINE<br />

CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT <strong>2019</strong><br />

19<br />

Champions <strong>2019</strong><br />

MAR-APR<br />

Alex Waldron @chefdealex<br />

Sous chef, Darwins at The George<br />

Hotel, Lichfield - Char-grilled sweet<br />

potato, sweet potato puree, pickled<br />

grapes, leeks, smoked paprika<br />

granola & grape jus<br />

Ryan Bolt @chefryanbolt<br />

Executive chef, The Bell Inn,<br />

Lowestoft - Deconstructed<br />

beef wellington<br />

Mason Wooltorton<br />

@chef_mason_wooltorton<br />

Head chef, The Ship Inn, South<br />

Walsham, Norfolk - Creme de<br />

menthe parfait, chocolate<br />

mousse, mint gel & chocolate tuile<br />

Feed Your Eyes<br />

Yet again, it has been a triumphant year of<br />

#FeedYourEyes entries posted on Twitter and Instagram.<br />

MAY-JUN<br />

Tim Stamp @stamp_tim<br />

Head chef, Dovecote Inn in Laxton,<br />

Nottinghamshire - Haddock<br />

mousse, saffron & pepper veil,<br />

beetroot pickled shallots<br />

Jack Witcher @jackanorywitch<br />

Chef, The Croft at Bourton-on-the-<br />

Water, Cheltenham - Lamb rack,<br />

kale & red wine sauce<br />

Terry Balme @terrybalme_chef<br />

Head chef, The Honingham Buck<br />

in Norwich, Norfolk - Cheesecake<br />

potted sorbet<br />

The quality and range of each dish created has dazzled and<br />

impressed us, so we would like to take this opportunity to say<br />

a huge thanks to everyone who has posted.<br />

As a special reward for all of our winners this year, we thought it<br />

would be a fitting tribute to show off their creativity once more!<br />

And thanks goes to our sponsors RH Amar, Premier Foods<br />

and Kerrymaid for their continued support.<br />

Here’s to a prosperous and creative <strong>Christmas</strong>!<br />

Please keep those entries coming in 2020!<br />

JUL-AUG<br />

Kirk Wade @chef_kirk_wade<br />

Head chef, Blacksmiths at<br />

Clayworth, Retford - Crab<br />

& tomato<br />

Mark Fice @m4rkf1ce<br />

Head chef, The Ship Inn in<br />

Ugborough, Plymouth - Pea,<br />

shallot & basil arancini roasted<br />

aubergine, goat's cheese & cider<br />

vinegar dressing<br />

Gary Heffer @chefheff88<br />

Head chef, Black Boys Hotel<br />

in Aylsham, Norfolk - Norfolk<br />

strawberry Eton mess pavlova<br />

with strawberry & mint sorbet<br />

<strong>Take</strong><br />

<strong>Stock</strong><br />

JAN-FEB<br />

Sam Taylor @chefsamtaylor<br />

Head chef, The Village Maid in<br />

Lound, Suffolk - Monkfish scampi,<br />

charred baby corn, pak choi &<br />

wasabi mayo<br />

Danial Olive @chefdanolive<br />

Head chef, St Andrews Brewhouse,<br />

Norwich - Roasted half pigeon on<br />

sourdough toast with port & honey<br />

jus & pea shoots<br />

Rebecca Marshman<br />

@rebeccamrondeau<br />

Head pastry chef, Wimbledon<br />

Tennis Club, London - Rum-soaked<br />

pineapple with exotic fruit, salsa &<br />

coconut lime sorbet<br />

• Curry Nights • Spooky Shots • Barrels of Fun<br />

SEPT-OCT<br />

Jacob James Garwood<br />

@chefjakegarwood<br />

Head chef/director, Liberty<br />

in Wroxham, Norfolk - Scallops,<br />

orange, Pak Choi & marigold<br />

Rory Lovie @chefrorylovie<br />

Head chef, Bridgeview Station,<br />

Dundee - Smoked goosnargh<br />

duck breast, beetroot, & Angus<br />

Karaka Blackberries<br />

Kate-Marie Williams<br />

@cotswold_cook<br />

Trainee chef, The Croft Restaurant<br />

in Burton on the Water, Cotswolds -<br />

Classic Eton mess with strawberry<br />

yoghurt & honeydew melon<br />

takestockmagazine.com 60<br />

61 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

20<br />

A Snacking<br />

Nation<br />

According to research by NPD Group, out of home snacking increased by 11% in the past<br />

year, and with over 31%* of all sharing snacks being sold between October to <strong>Christmas</strong>,<br />

now is the time to stock up on snacks.<br />

Why snacks work at<br />

<strong>Christmas</strong><br />

• Increased number of customers<br />

coming through your door.<br />

• A diverse age range of customers<br />

with different tastes.<br />

• Flexible and out of hours dining<br />

opportunities.<br />

• Food that fits in with customers<br />

drinking alcohol for longer periods.<br />

A new nut<br />

The humble bag of nuts has become a<br />

key player in the snacking sector. Gone<br />

are the days where offering just salted<br />

or roasted nuts was enough as, today,<br />

consumers are looking for healthy yet<br />

innovative products to snack on. Give<br />

customers plenty of choice when they<br />

visit and stock up on a range of different<br />

nuts and flavour combinations, from<br />

simple and salty to hot and spicy. Mr<br />

Filbert’s Moroccan Spiced Almonds are<br />

a good contender. Californian almonds,<br />

roasted to perfection and then tumbled<br />

in chipotle chillies, garlic, honey and cool<br />

mint, to produce a Moroccan harissa<br />

inspired hot snack.<br />

“Nuts enjoy a huge<br />

spike in sales at<br />

<strong>Christmas</strong> driven by<br />

consumers buying<br />

large bags to share<br />

with friends & family.”<br />

Adam Gibbons, business account<br />

manager at KP Snacks<br />

63 takestockmagazine.com


TAKE STOCK<br />

PLAN AHEAD<br />

FREE<br />

POS<br />

Growing<br />

faster than<br />

the market<br />

+16.8%*<br />

(vs+5.6%)<br />

NEW<br />

LOOK<br />

Large sharing<br />

Pringles<br />

increase<br />

27%<br />

at <strong>Christmas</strong><br />

Crisps<br />

are one of the most<br />

impulsive & incremental<br />

food & drink categories<br />

Keep it healthy<br />

<strong>Christmas</strong> may be the season when<br />

it’s acceptable to be gluttonous, but<br />

not everyone wants to be the same<br />

size as Santa come the new year.<br />

Therefore, be mindful that some<br />

customers will be looking for tasty<br />

snacks that have some health benefits;<br />

and also take into account your vegan<br />

and vegetarian customers, plus, of<br />

course, younger customers.<br />

GB’s<br />

No.1<br />

Pork<br />

Snacks<br />

Brand **<br />

Plant-based snacks such as nuts, seeds<br />

and pulses tick the healthy box, as do<br />

fruit and nut combinations. Tayto’s Pure<br />

Bite popped rice clusters, nut clusters<br />

and crunchy coconut clusters are free<br />

from dairy, gluten and preservatives<br />

and Golden Wonder’s Light and Loaded<br />

deliver all the taste but with half the fat<br />

in mainstream flavours. The KP Snacks<br />

range now has 29 products that are<br />

under 100 calories per pack, including<br />

POM-BEAR, Space Raiders and Skips.<br />

A beer pairing<br />

According to McCain Foodservice<br />

Solutions the benefits of operators<br />

getting their beer and snack matching<br />

offering right could potentially earn them<br />

a collective £8.1m in incremental sales.<br />

Under the name of Brew City, McCain<br />

has launched ‘Beermunch’ - a series of<br />

hot snacks developed to pair with craft<br />

lagers and ales - which would work very<br />

well during the festivities. Some of the<br />

pairings include: India Pale Ale with IPA<br />

fries, jalapeño slices coated in tempura<br />

batter served with brown ale, mac and<br />

cheese wrapped in a crispy IPA beer<br />

batter pairs with Irish stouts and dill<br />

pickle fries in a mustard coating provide<br />

a big flavour that works well with most<br />

craft and premium beers.<br />

Contact Neil Sturgess to place an order:<br />

neil.sturgess@tayto.com / 07918 733 220<br />

*Source: IRI Market Place + KantarWorldPanel | Total GB |Total Crisps & Snacks | £ Value | 52 w/e 02-Dec-18 vs. 52 w/e 03-Dec-17<br />

**Source: Kantar WorldPanel | Total GB | Pork and Mr Porky | Spend (£000) | 52 w/e 02-Dec-18<br />

A festive twist<br />

Offering honey roast peanuts help<br />

bring that festive feel to the bar, but<br />

why not also have something different<br />

and fun as an alternative bar snack this<br />

<strong>Christmas</strong>? Use cereal to make some<br />

tasty treats, such as Snowmen Treats<br />

and Red-Nosed Reindeers.<br />

*Source: Kantar Worldpanel<br />

• <strong>Christmas</strong> wouldn’t be the same • Offer indulgent snacks like<br />

without Twiglets, Mini Cheddars Sensations Streetmix & Sensations<br />

and <strong>Christmas</strong> Tree shaped<br />

Poppadoms and Oriental<br />

Tortilla chips - so get stocked up! Crackers. They tick<br />

the on-trend box for<br />

• <strong>Stock</strong> up on a variety of flavours<br />

global flavours &<br />

for your sharing bags.<br />

allow you to have a<br />

premium option.<br />

65 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

21<br />

Time to<br />

Sparkle<br />

<strong>Take</strong> <strong>Stock</strong> shows you how<br />

to sparkle up your sparkle...<br />

The demand<br />

The rise and rise of on-trade sales of<br />

Prosecco is well documented. However,<br />

according to CGA research, 61% of<br />

people who drink Prosecco in pubs and<br />

bars also drink Champagne - so the<br />

opportunity to upscale is definitely there.<br />

To give you the greatest chance<br />

of getting your customer to treat<br />

themselves, it’s important that your<br />

Champagne range covers entry level<br />

to premium price points. You should<br />

also have the option of higher quality<br />

sparkling wines, so that, whatever the<br />

customers taste or budget, they can tap<br />

into the excitement - something that’s<br />

especially important to younger drinkers.<br />

Champagne<br />

With a wide range of offerings, ranging<br />

from real entry level up to the Grand<br />

Marques - it’s important to get this right.<br />

Look for a house Champagne that<br />

has consistent quality. Society of Vintners<br />

own brand Jules Feraud NV Brut is<br />

a former award winner and is also<br />

available in Rosé and Demi-Sec. Even<br />

more importantly for the hospitality<br />

market, it's available in half bottles,<br />

magnums and jeroboams too!<br />

Then add names that your customers<br />

recognise - Mumm, Moet, Bollinger,<br />

Veuve Cliquot, etc - but get around<br />

customers retail market familiarity<br />

by opting for specials from their<br />

respective ranges.<br />

Consider having a draught offering,<br />

enabling quick and simple by the<br />

glass sales. However, for that special<br />

occasion, nothing beats the theatre<br />

of a popping cork.<br />

Sparkling wine sales<br />

in the on-trade are<br />

up 50%<br />

year-on-year<br />

Source: UHY Hacker Young<br />

Australian sparkling wines at a variety<br />

of price points that not only look good,<br />

but also are exclusive to the on-trade,<br />

for example Conte di Campiano.<br />

And banish any Brexit blues by listing<br />

some of the fabulous - and awardwinning<br />

- sparkling wines being<br />

produced here in Britain. Look for<br />

names like Hambledon, Berry Bros<br />

& Rudd and Nyetimber, all of whom<br />

have beaten major French Champagne<br />

houses in blind tastings.<br />

Finally, make sure you include rosé<br />

derivatives as demand for pink drinks<br />

is very much in vogue at the moment.<br />

Glassware<br />

Presentation is an essential part of the<br />

theatre surrounding sparkling wine<br />

and Champagne. Whether you use<br />

traditional saucer glasses or modern<br />

flutes, it’s essential your glassware is<br />

polished and dry - thereby maximising<br />

the bubbles within.<br />

Presentation<br />

A special drink deserves special<br />

treatment. By all means have your<br />

sparkling wines and Champagnes in<br />

your wine list, but have a dedicated list<br />

too - both on and behind the bar and<br />

on a prominently sited blackboard. Run<br />

a sparkling wine and Champagne offer<br />

too. Offer a half bottle within a meal deal.<br />

This gives you an opportunity to up sell,<br />

and once your customer has started with<br />

a sparkler, there’s every probability they’ll<br />

want to continue the fun with another.<br />

<strong>Stock</strong> magnums. Offering maximum<br />

theatre these contain sufficient to fill 12<br />

glasses - perfect for larger groups and<br />

guaranteed to get people talking and<br />

feeling good.<br />

Use drink glitters and shimmers to create<br />

really festive looking cocktails.<br />

Make sure the fizz you sell is properly<br />

chilled and bubbly! If you’re left with<br />

a part finished bottle, either use a<br />

professional stopper, or use what’s left<br />

in any one of the many cocktails that<br />

have sparkling wine within. That way<br />

everyone gets their drink in the best<br />

possible condition.<br />

Sales of Champagne<br />

magnums have risen<br />

almost<br />

70%<br />

over the last 5 years<br />

Source: Comité Champagne<br />

Sparkling wines<br />

Special occasions deserve the very best - which is why Champagne<br />

and sparkling wine sales reach a peak during <strong>Christmas</strong> and New Year.<br />

This is great news for the on-trade, as it gives you an opportunity to<br />

boost your bottom line, and put a smile on your customers' faces.<br />

To maximise eye appeal - and<br />

profitability - it’s important to have wines<br />

with good presentation and style. Nua<br />

and Famiglia Pasqua Treviso from Society<br />

Vintners are excellent examples.<br />

Then look beyond and stock something<br />

a little bit different. There are some<br />

excellent French, Italian, Spanish and<br />

takestockmagazine.com 66<br />

67 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

22<br />

Get your new year party going with a range of sparkling<br />

wine and Champagne cocktails. Top suggestions are:<br />

CONTINUES TO<br />

DRIVE GROWTH IN TOTAL ALCOHOL<br />

French 75: Shake together 1 tbsp lemon<br />

juice, 1 tbsp sugar syrup and 50ml gin<br />

over ice. Pour into a flute and top with<br />

Champagne. Swirl gently and garnish<br />

with lemon zest.<br />

Mimosa: Pour 25ml fresh clementine<br />

juice and 50ml fresh orange juice into<br />

a flute. Top with 100ml Champagne<br />

and serve.<br />

Sgroppino: Put 2 tsp lemon sorbet into<br />

a champagne flute. Pour over 2 tsp<br />

vodka and top with Champagne.<br />

Total Spirits by Quality – This Year<br />

£4,625m<br />

+£229m<br />

£1,547m<br />

+£96m<br />

Most drinkers are willing to trade up<br />

Consumer’s appetite for premium brands remains strong<br />

60% of consumers are likely to pay extra for a better quality cocktail<br />

of consumers agree they are much more likely to try<br />

76% a cocktail if they’ve heard of the spirit brand included<br />

Why is there a growing interest in premium drinks?<br />

GROWING DESIRE FOR COCKTAILS<br />

• Cocktail bars and cocktails on menu cards in<br />

on-trade are growing<br />

QUALITY ABOVE QUANTITY<br />

• From night time to day time drinking<br />

(quality drinks, not quantity)<br />

• Increase in premium dining<br />

(with premium drinks)<br />

WELLBEING<br />

• Consumers want to consume<br />

less alcohol<br />

£5<strong>45</strong>m<br />

+£107m<br />

+5% +7% +25%<br />

Aperitivo Sparkle: Put 3 cubes of ice<br />

into a large wine glass. Add 50ml Aperol<br />

or Campari followed by 25ml chilled<br />

sparkling water. Top up with Champagne.<br />

Do you know your<br />

Champagne bottles?<br />

Black Velvet: Half fill a Champagne Kir Royale: Pour 1tsp Crème de Cassis<br />

flute with Guinness or Porter. Top<br />

into a flute. Top with Champagne and<br />

with Champagne.<br />

garnish with a frozen blackberry.<br />

Name Number of bottles Number of glasses<br />

Piccolo 20cl 2<br />

Demi 37.5cl 3<br />

Standard bottle 75cl/1 bottle 6<br />

Magnum 2 12<br />

Jéroboam 4 24<br />

Réhoboam 6 36<br />

Methusaleh 8 48<br />

Balthazar 16 96<br />

Nebuchadnezzar 20 120<br />

Solomon 24 144<br />

Sovereign 35 210<br />

Primat 36 216<br />

Melchizedek 40 240<br />

Source: CGA OPMS P03 Data to 23.03.<strong>2019</strong><br />

69 takestockmagazine.com


TAKE STOCK<br />

FEATURE<br />

23<br />

Waste<br />

Free<br />

<strong>Christmas</strong><br />

Once the hustle and bustle<br />

of <strong>Christmas</strong> Day is over,<br />

what can you do with the<br />

tonne of turkey and mountain<br />

of veg you still have left?<br />

With the worry of waste being the hot<br />

topic at the moment, make the best<br />

out of your leftovers and improve your<br />

margins at the same time.<br />

What to do<br />

• Add dishes as a daily special.<br />

• Offer them during out of normal<br />

eating hours.<br />

• Include them in a 2FOR1 offer.<br />

What to serve<br />

From sandwiches to soups, curries to<br />

casseroles you could serve anything!<br />

Have a selection of traditional and<br />

quirky offerings to appeal to all tastes.<br />

• Pork makes a wonderful hog roast<br />

with stuffing, gravy and apple purée.<br />

Source: Jacob Garwood, head chef and owner,<br />

The Barsham Arms, East Barsham<br />

Cook safe<br />

Cooked turkey is fine to be stored in<br />

a sealed container in the fridge for up<br />

to four days. Remember to date the<br />

container. When reheating turkey meat<br />

for hot dishes, always ensure the meat<br />

is piping hot throughout. If reheating<br />

the turkey meat on its own, a safe way<br />

to do this is to lay the slices of cooked<br />

cold turkey in an oven proof dish and<br />

cover with gravy. Then cover the whole<br />

dish with a lid or foil and place in a hot<br />

oven, making sure the turkey is over<br />

82°C before serving. Alternatively, reheat<br />

in a microwave, using manufacturer's<br />

instructions. Cooked turkey should only<br />

be reheated once.<br />

Source: britishturkey.co.uk<br />

• Spicy turkey noodles<br />

• Fruity turkey tagine<br />

• Turkey, mash & sprout croquettes<br />

• Creamy turkey risotto<br />

• Curried parsnip soup<br />

• Potato skins with brie & truffle<br />

• Brussel sprouts, bacon & stilton pizza<br />

STOCK UP NOW<br />

Sandwich suggestions<br />

• Finely sliced gammon, Coleman’s<br />

mustard, baron bigod cheese and<br />

baby gem.<br />

• Beef with horseradish or honey<br />

mayonnaise.<br />

71 takestockmagazine.com


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Copyright © <strong>2019</strong> Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.


24<br />

Burns Night<br />

25 Jan<br />

Chinese New Year<br />

25 Jan<br />

Valentine’s Day<br />

14 Feb<br />

Plan Ahead<br />

Planning ahead for the new year is critical to maximising the sales opportunities<br />

presented by key events on the calendar.<br />

Burns Night<br />

Chinese New Year<br />

Valentine’s Day<br />

Many people in Scotland and around the<br />

world hold a Burns supper to celebrate<br />

the life of Robert Burns. Next year, it falls<br />

on a Saturday.<br />

What to do<br />

• Offer a three-course meal complete<br />

with Scotch broth or smoked salmon<br />

to start, haggis served with neeps and<br />

tatties as the main dish, followed by<br />

the traditional dessert cranachan.<br />

• <strong>Stock</strong> up on whisky! Malts or blended<br />

will do, and how about offering a<br />

whisky or wine pairing with each<br />

course? Laphraoig 10-year-old whisky<br />

is perfect to accompany dessert.<br />

• Toasts and readings such as Selkirk<br />

Grace, the Address to a Haggis and<br />

Toast to the Haggis are an essential<br />

part of the supper.<br />

• Dress staff in traditional attire for the<br />

evening and encourage guests to do<br />

the same. Men tend to wear kilts but<br />

a tartan bow tie and Cummerband is<br />

acceptable. Ladies wear a full length<br />

fluted tartan skirt with matching tartan.<br />

A tartan sash or wrap over a dress is<br />

fine too.<br />

• A piper welcoming guests is the formal<br />

procedure for a Burns supper, or you<br />

could play traditional music instead.<br />

• For those who can’t make the evening,<br />

why not have haggis as a special on<br />

your Friday evening and Saturday<br />

lunchtime menu? You could even have<br />

a piper playing to make it extra special.<br />

takestockmagazine.com<br />

Chinese is one of the nation’s favourite<br />

cuisines. With the celebrations falling on<br />

a Saturday next year, this is the perfect<br />

opportunity to make a weekend out of<br />

the event.<br />

What to do<br />

• Having a Chinese option on your<br />

menu will lure customers away from<br />

a takeaway.<br />

• Offer an early bird menu, 2FOR1 or<br />

an all you can eat buffet to attract<br />

customers.<br />

• Host a Chinese night, complete with<br />

food, decorations (red is the customary<br />

colour of Chinese New Year, along with<br />

gold or vibrant colours) and even a<br />

fireworks display to really welcome in<br />

the Chinese New Year.<br />

• Cater for all tastes by serving a mixture<br />

of dishes. Simple dishes like sweet<br />

and sour chicken and chow mein are<br />

popular choices, dim sum are delicious<br />

and more adventurous, stir-fries are<br />

quick and easy and a healthier option,<br />

and Cantonese-style roast duck is a<br />

firm favourite.<br />

• <strong>Stock</strong> up on Tiger and Tsingtao Beer<br />

for those who drink alcohol,<br />

and for those who don’t, tea is a must!<br />

The traditional options are Pu-Erh<br />

(black tea), Chrysanthemum tea, green<br />

tea and Oolong.<br />

• Offer doggie bags. Not only will it help<br />

to reduce your waste it will impress<br />

your customers.<br />

74<br />

A major opportunity for every venue. The<br />

romantic event falls on a Friday, so why<br />

not make a weekend out of it?<br />

What to do<br />

• Create a special two or three course<br />

Valentine’s menu for Friday and<br />

Saturday evening.<br />

• Have a lunchtime menu offer on the<br />

day itself and Saturday too.<br />

• An early-evening ‘quick dining’ menu<br />

will appeal to those couples short<br />

on time.<br />

• For smaller venues, little touches like<br />

heart-shaped cut sandwiches or love<br />

hearts on your coffee froth will help<br />

spread the love.<br />

• Host a singles night. They too want<br />

to celebrate with friends, or hopefully<br />

find love!<br />

• <strong>Stock</strong> up on Prosecco!<br />

• Offer wine by the glass, bottle and<br />

half bottle.<br />

• Serve special cocktails and<br />

mocktails for the occasion - visit<br />

takestockmagazine.com/recipe/<br />

categories/cocktails<br />

• Complimentary gifts like flowers,<br />

chocolate or a glass of bubbly will<br />

impress the customer and leave a<br />

lasting memory. It will also encourage<br />

a future visit.<br />

• Keep your regular menu alongside the<br />

special one, so customers can choose<br />

and don’t feel like they are being<br />

charged extra for the event.<br />

@PremierFoods_FS<br />

@PremierFoods_FS<br />

www.premierfoodservice.co.uk


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