Stock Take COVER FILE IN SEPERATE DOCUMENT - Get Autumn off to a Bang! Rum at the Top - Wilds Of Oldham
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Stock
CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2017
Get Autumn
COVER FILE off to a Bang!
IN SEPERATE
Rum at the Top
DOCUMENT
A Roast to
Boast About
Highland Spring is the most sought
after water brand by consumers when
eating and drinking out*
Source: *CGA Peach brand track 2016. Highland Spring is a registered trade mark of Highland Spring Limited.
TAKE STOCK
FROM THE EDITOR
VISIT US ONLINE
Hi
takestockmagazine.com
& Welcome
I’m welcoming darker nights and cooler Night following on, you can have a week
full of festivities!
FOLLOW US ON
temperatures with open arms. After the
unpredictable summer we have had,
at least with autumn you know where You won’t have much time to recover as
you are! the Christmas season follows hot on its
@TakeStockMag
heels. To make sure you are organised
I love this time of year. It feels all cosy we have pulled together an essential
and snug, and somehow it’s acceptable checklist which you’ll find on page 70.
to put an end to calorie counting and
dive into the delicious, heartier dishes Finally, if you fancy doing your bit for
which this season has to offer. charity then why not get involved and
host a coffee morning on Friday 29
Now, no longer just a stepping-stone September? The World’s Biggest Coffee
to Christmas, autumn is a busy, event- Morning organised by Macmillan Cancer
packed time that handled correctly will Support is a great event for your staff and
help you raise your revenues before the customers to support and raise much-
real silly season starts. needed funds. Our feature on page 63
has all the information you need.
Roast dinners are a British classic, and
thanks to British Roast Dinner Week you On behalf of the Take Stock team and
can champion them everyday! And as Today’s, we hope you enjoy this issue as
a nation of curry lovers, the delicious much as we did putting it together.
recipes we have provided for our feature
on page 20 to support National Curry As always, we’d love to hear your
Week will not only make your mouth thoughts, so please get in touch.
water, but impress your customers
no end. Published by the fabl.
Nesfield House, Broughton Hall
Tracy x
Skipton BD23 3AE
Our fabulous cover sums up this rich thefabl.com
season perfectly for me. I mean, when hello@takestockmagazine.com
else is it acceptable to dress up as For advertising contact
ghosts and witches, hang cobwebs david.jackson@thefabl.com
from your ceiling and feast on toffee
Editor-in-Chief Art Director
apples? Halloween may be a tradition Mags Walker Richard Smith
that’s come from America, but I think
Editor Designers
it’s something the trade should be
Tracy Johnson Mark Longson
thankful for. It’s an event that’s suitable Antony Butler
News and Features
for children and adults to enjoy together;
David Jackson Online
it is fun, and thrilling, and now with the Sarah Hardy Martin Kersey
Day of the Dead festival and Bonfire Fiona Kyle Hollie Pickles
Alex Hinge Joe Swarbrick
Hollie Pickles
Frankie Hebbert
3 takestockmagazine.com
CONTENTS
FEATURES
13-17 Make the Most of Your
Roast
19 This Ain’t No Yolk
20-25 Currying Flavours
27-28 Ready for RTDs?
13 19
31-32 It’s Good to Share!
MAKE THE MOST OF THIS AIN’T
37-38 It’s a Rum Do!
YOUR ROAST NO YOLK
40-41 The Mixologist
Recommends
44-45 Witching Week!
47-51 Devilish Treats
53-57 Ahead of the Game
58-59 Country Focus: Australia
& New Zealand
61 Controlling the Costs
63 A Worthy Cause
31 37
65 Life Saving Equipment
67 Star Bakers
IT’S A
69 Pre-Christmas Clean Up IT’S GOOD TO SHARE!
RUM DO!
44 WITCHING
WEEK 53 Ahead of the Game
40 THE MIXOLOGIST
RECOMMENDS 65 LIFE SAVING
EQUIPMENT 69 PRE-CHRISTMAS
CLEAN UP
takestockmagazine.com 4
EVERY ISSUE
7 Calendar
8WHAT’S
NEW
8-10 What’s New
34-35 We Grill - Andrew Butler
43 Feed Your Eyes
70 Plan Ahead - Christmas
Planning
43
34 WE GRILL -
ANDREW BUTLER 70 PLAN AHEAD - CHRISTMAS PLANNING
RECIPES
23 Bataka Bhajia: Potato 47 Old Man’s Bones
Fritters with Coriander & 49 Popcorn Toffee Apples
Pepper Crunch 49 Ghostly Mallow Flapjacks
25 Pulled Lamb with Fiery 51 Sausage Rockets
Mint Chutney
25
57 Traditional Fayre with
41 Rum Old Fashioned Flair: Haggis, Neeps & Tatties
41 The Periodista PULLED LAMB WITH
57 Culloden Cranachan
FIERY MINT CHUTNEY
51 SAUSAGE ROCKETS
57 TRADITIONAL FAYRE WITH FLAIR:
HAGGIS, NEEPS & TATTIES
5 takestockmagazine.com
@KraftHeinzFSUK
Calendar
September - October
1-3 MEATOPIA
Tobacco Dock, London
16- LIVERPOOL FOOD &
DRINK FESTIVAL
2-4 THE RESTAURANT
SHOW
17
SEPT OCT
Sefton Park Olympia, London
1-3
SEPT
OXFORD FOODIES
FESTIVAL
SEPT
2-8 LONDON COCKTAIL
South Parks
17
SEPT
FORMULA 1
Singapore
OCT WEEK
3
SEPT
FORMULA 1
Italy
3-5 SPECIALITY & FINE
SEPT FOOD FAIR
Olympia, London
21- LUNCH!
ExCeL London 5-6 2018 WORLD CUP
22 OCT QUALIFIERS
3- TOUR OF BRITAIN SEPT
6-8 HERTFORD FOOD &
10 22- BBC GOOD FOOD'S
FEAST
OCT DRINK FESTIVAL
SEPT
24
SEPT
Tower of London
6- SEAFOOD WEEK
4-5 2018 WORLD CUP 22- GREAT CORNISH
FOOD FESTIVAL
13
OCT
SEPT QUALIFIERS
24
SEPT
Truro
7
SEPT
THE GREAT BRITISH
PUB AWARDS 7 SUPER LEAGUE
London Hilton on OCT GRAND FINAL
Old Trafford
Park Lane
7- LEEDS 23- BRITISH FOOD
FORTNIGHT
9- NATIONAL CURRY
WEEK
10
INTERNATIONAL
BEER FESTIVAL
SEPT
8 15
OCT
SEPT Town Hall OCT
10 SIMPLYHEALTH
24- BRITISH ROAST 17- INDEPENDENT
HOTEL SHOW
SEPT GREAT NORTH RUN
Newcastle
SEPT DINNER WEEK 18 Olympia, London
1
OCT
OCT
20
OCT
VEGFEST UK
Olympia, London
25 THE AA
22 FORMULA 1
12- LEISURE INDUSTRY
WEEK
SEPT HOSPITALITY
AWARDS
OCT
United States
13
SEPT
NEC, Birmingham London
31 HALLOWEEN
26- RESTAURANT, BAR & OCT
13
SEPT
FOOD, RETAIL
& HOSPITALITY 27
HOTEL TECH LIVE
ExCeL London
IRELAND SEPT
Citywest, Dublin
7 takestockmagazine.com
New
What’s
Nuts & More
September - October Permissible snacking is all the rage -
something that the new Nuts & More bar
from Kellogg’s taps directly into.
King of Tomatoes
The 45g bar contains 41% roasted peanuts
and almonds, Scottish wholegrain
oats, coconut flakes, crispy rice pieces,
Commonly known as 'The King of Plum Tomatoes', glucose syrup and 21% dark chocolate
San Marzano is a premium variety of tomato that pieces, all combined to give consumers
is grown on small lots of land in the Agro Sarnese- a truly tasty and satisfying on-the-go
Nocerino area near Naples. Certified Protected eat. It’s vegetarian and halal approved
Designation of Origin and harvested by hand, they too. Available in cases of 18, the launch
are the essential ingredient in any truly authentic is being supported with a marketing
Neapolitan pizza - as the best chefs in the world campaign and social media activity.
will testify. Now, Mutti has launched its San kelloggs.co.uk
Marzano peeled tomatoes in a foodservice friendly
2500g tin. Fragrant and fleshy, they have the
perfect blend between acidity and sweetness to
give them a taste unique among peeled tomatoes.
rhamar.com
On the Go
A new addition to Tetley’s On the Go
Range - Tetley OTG100s - make it even
easier for caterers to serve a refreshing
cup of Tetley Tea on the go! The new
pack includes 100 easy squeeze non-
drip 100% Rainforest Alliance accredited
tea bags, and 100 double-walled cups
and sip lids, creating a full solution for
foodservice operators. Containing all
caterers need to serve a superior cup
of tea to take away, Tetley OTG100s
simplify sourcing and make storage
easy. Specially developed for the travel
Award-winning Gins
and leisure industry, the new case
aims to provide improved customer
satisfaction in offering a portable
Halewood International has acquired the sweetened and combines a hint of
solution from the tea brand.
City of London Distillery, giving the on warm spice flavour with lingering zesty
trade access to five exciting and award- citrus notes; its Sloe Gin is rich in colour tetleyteaacademy.co.uk or tweet
winning gin variants. There’s a 41.3% and taste and made with London Dry @TetleyTeaOOH
London Dry Gin - with fresh orange, to reach 28% ABV. Finally there's the
lemon and pink grapefruit added to give flagship London Square Mile Gin -
the gin distinctive zesty notes - and a flavoured with coriander seeds, orris
45.3% Christopher Wren Gin - designed root, angelica, liquorice, fresh orange
by Master Distiller Tom Nichol - that and lemon plus a selection of other
combines the subtle flavours of juniper, botanicals - which alongside its London
coriander, angelica root, liquorice and Dry and Old Tom stablemates won
sweet orange to give a complex gin Double Gold at the 2017 San Francisco
that balances quality and flavour. City World Spirit Competition.
of London’s 43.3% Old Tom is lightly halewood-int.com
takestockmagazine.com 8
Enveloped
Variety
Caterers are now able to purchase Tetley’s
new Enveloped Variety Box. Ideal for caterers
looking to develop their range of teas, and
exclusive to the foodservice sector, this
self-merchandising unit contains 90 premium-
enveloped string and tag teabags split across seven bestselling
variants - satisfying consumer demand with variations to suit all palates. With green
Have a tea, fruit and herbal blends having exploded onto the market, growing by 5.6% and
2.5% respectively, the Tetley Variety Pack is bursting with natural and intense fruity
flavours including Mint Fusion, Raspberry & Pomegranate, Green Tea, Earl Grey,
Break
Green Tea Lemon, Decaffeinated and Lemon & Ginger.
tetleyteaacademy.co.uk or tweet @TetleyTeaOOH
From conferences to care homes,
staff rooms to small offices;
Nestlé Break Pack offers everyone
an extra special treat. Containing
a tempting choice of 40 KitKat®
Take Comfort!
Demand for US craft ales and spirits is at an all time high and that
two finger bars in a mixture of
interest will be further stimulated with the announcement of a
three flavours - original, dark or
new look for Southern Comfort. Dan Bolton, managing director
cookies and cream - and 20 each
of Hi-Spirits, explains the change: “Southern Comfort in the UK is
of luxurious Nescafé® Gold Café
the same high quality, 35% ABV premium spirit that it has always
Style Latte or Cappuccino sachets
been. With the brand’s whiskey roots and heritage in New Orleans
all together in one convenient
- a city known for good times and great cocktails - the new-look
box, Break Pack is a great way to
packaging and positioning captures that spirit perfectly.” And there’s
reward your staff, residents
more good news, with Amanda McLeod, marketing director of
or visitors.
Hi-Spirits adding: “We’re very pleased to be launching Southern
nestleprofessional.co.uk Comfort 100 Proof exclusively to the on trade in the UK and Ireland.
It still features the distinctive Southern Comfort blend of
whiskey, fruits and spices, but at 50% ABV, it’s a premium
spirit that will inspire bartenders to create some interesting
new cocktails and mixed drinks.”
hi-spirits.com
What an Experiment!
A unique collaboration between Glenfiddich malt master Brian
Kinsman and Seb Jones - an entrepreneurial Speyside craft
Handy Passata brewer - has resulted in Glenfiddich IPA Experiment. By using
American oak barrels that had previously been seasoned with
Currently available in a 500g tetra or a
Indian pale ale within, and a lighter aged malt, the resulting 43%
2.5kg tin, Mutti Passata is now available in
ABV whisky has unique zesty citrus notes and the subtle tang
a handy 3kg pouch. This stand-up product
of fresh hops that complements the characteristic Glenfiddich
offers great versatility and convenience
fruitiness and sweet vanilla oakiness. A delicious result. Serve
to chefs looking for the highest quality
over ice with a twist of blood orange peel, or savour by itself.
tomato passata in their kitchens, without
worrying about disposing of a bulky tin. glenfiddich.com/uk
rhamar.com
9 takestockmagazine.com
New
What’s
September - October
Concentrate
on Beef
New CHEF® Liquid Concentrates
Do the Strand
Dr. Oetker Professional - the baking and pizza
specialist - has launched a new decorations
are made with at least 40% of main range of Sugar Strands and Chocolate Flavour
ingredients to deliver fresh, authentic Strands. The easy-to-pour 700g jars are perfect
flavours. With just a few drops, you for operators looking to give their daily offerings
can add more defining flavours at any the edge, and profit from a key trend. From
stage of cooking, making them great freak-shakes and ice creams, to cupcakes and
for anything from stocks and marinades doughnuts, sprinkles are proving a consumer
to hot and cold sauces. And the latest favourite when it comes to sweet treats, as well
addition - Beef Concentrate - keeps that as an easy way for caterers and bakers to add
versatility going. Containing 67% beef texture and interest to a whole range of dishes.
concentrate, gluten free, 2017 salt target With demand growing, the leading family
compliant and free of artificial colours, baking business’s new larger format is sure to
flavours of preservatives, it’s a must for be a kitchen staple. For more information on Dr.
every kitchen. Oetker Professional, contact
nestleprofessional.co.uk 0113 823 1400 or visit oetkerfoodservice.co.uk
Mandatory A Disaronno
Mandarin Experience
Demand from under 35-year-old Disaronno - the best selling Italian almond liqueur
drinkers of both sexes for fruit ciders - has firmly established itself as a top choice for
continues apace, with Nielsen data those looking for something different in their
showing a 31% year-on-year volume cocktail. And now, joining the ever-increasing list
growth in the on trade and that fruit of RTDs is Disaronno
ciders are responsible for 20% of the Sour Ready Cocktail.
total growth in flavoured cider. It is Disaronno sour is a
therefore imperative you have an true, expertly blended
excellent range on offer. One tip-top cocktail that combines
choice for your listings has to be new the unique and iconic
500ml Smirnoff Cider with Mandarin taste of Disaronno with
& Pink Grapefruit. Crisp and lightly the refreshing sensation
fizzed, the 4% ABV combination of of lemon juice. Serve
fruit flavours, cider and Smirnoff vodka chilled and over ice for
is perfect over ice or straight from the perfect Disaronno
the bottle, and a great addition to the Sour experience!
existing choices of Smirnoff Cider
disaronno.com/en
Raspberry & Pomegranate and Passion
Fruit & Lime.
smirnoff.com
takestockmagazine.com 10TAKE STOCK
FEATURE
Make the Most
of Your Roast
A Sunday roast is one of the most popular dishes in the UK. It’s a tradition that goes back
centuries and one that can be enjoyed all year round and now, thanks to British Roast
Dinner Week (24 Sept-1 Oct), we have a week dedicated to this important dish.
The annual campaign - sponsored by with our posts - but the article we posted
Unilever Food Solutions - now in its sixth about winning the Best British Roast
year, encourages outlets to serve a roast Dinner competition reached more than A roast is
dinner every day of the week - with one 46,000 people - which is incredible.”
being crowned the Best British Roast the number
Dinner. “We find customers one lunch for
“We’ve always been busy, but since increase their spend
winning the Best British Roast Dinner by about 20% when people dining
competition, we’re taking bookings for they buy a roast
Sunday service weeks in advance, and over another meal.” out in pubs
roast sales have shot up by 15%,” said Nick
Alex Coward, The White Bull, Alston
Otley, owner of the Bunch of Grapes pub
in Wales and 2016 winner of Best British
Roast Dinner. “It’s inspired us to become Get creative
even better.”
Be social
Offer a selection of meats alongside the
traditional options... Over 70%
Make sure you shout about your roasts
• Spiced Marmalade Glazed Gammon
a twist on a classic carvery roast. The
of consumers say
on social media. It can play a big part in spiced marmalade glaze guarantees a
delicious golden gammon joint. The
carrots are their
attracting diners - so don’t neglect your
pages. “Our social media has seen a big trick is to use rindless marmalade! favourite veg
spike too,” added Nick. “We usually reach • Ginger Ale Brined Roast Pork Loin
a couple of thousand people on Facebook keep the lean cut of meat moist by
13 takestockmagazine.comBRV364132_17
Robinsons Refresh’d contains a minimum of 21% fruit juice from concentrate.
Contains naturally occurring sugars. Robinsons and the Robinsons Arch device
are registered trademarks of Robinsons Soft Drinks Limited.TAKE STOCK
FEATURE
• Try a carvery - a
great way to put your
Almost 1/2 roast on show, it
of customers increases footfall
and keeps impatient
want to see customers happy.
• Potatoes - to get them fluffy
a roast on • Be prepared - ensure
all mise en place is done ready on the inside and crunchy on
the menu for the start of service. the outside, place boiled potatoes in a
colander and rattle them around - this
every day • Brief your team - make sure
your staff know what the specials
will help to make the skin crispy. The
golden rule is that you must cover
are, what beer and wine to
your spuds in olive oil, butter, goose
match with the food and
1/4
or duck fat for that wonderful golden
what allergens are in the
colour. While they are roasting, baste
dishes.
them in the fat every so often to keep
The perfect roast them moist and make them extra
of customers Gary Durrant, head chef crunchy. Once cooked, season them
choose a roast at Hunter 486 in Marylebone, with sea salt and black pepper.
over any other dish London shares his secrets • Yorkshire Pud - a traditional roast
to serving the perfect is not complete without Yorkshire
roast dinner... puddings regardless of what meat
cooking it in brine and top it off with a
• Meat - if buying a beef you are cooking. Use full-fat milk for a
tasty ginger ale glaze.
joint, ask for cod fat (from softer and richer batter, and make the
• Pot Roast Brisket with Thyme between the hind legs of batter a day before so it will be lighter
created with KNORR Jelly Bouillon and the cow) as it is a natural and rise better. Add ingredients to the
classic British veg, the heartwarming way to baste your meat. Tie it over batter to put a twist on the traditional
dish is a great way to use a cheaper the top of the joint to keep it moist pud - mustard gives a fiery kick, grated
cut of meat. and enhance its flavour. To add more cheddar and chives works well or
• Roast Rack of Lamb with Merlot flavour to your meat, rub with oil, salt some chopped and fried bacon into
indulge your customers with this and herbs or place the meat in the pan the batter mix does too.
luxury lamb roast and tempt them to on top of halved red onions. • Veg - there are so many simple
pair it with a nice glass of red. • Veggie option - a nut roast is the fail- ways to make really tasty veg. Cook
For more info and recipes visit safe veggie option but it doesn’t have carrots in butter, fresh orange juice
ufs.com/pubs to be boring! Top with vegetarian blue
Does your roast stand cheese or goat's cheese for an extra
kick, or add mushrooms for a tastier
out in a crowd? Don’t forget about
flavour.
• Share the story of your meat in
house and on your social media
• Gravy - while the meat is resting start the vegetarians...
on the gravy by using the juices in
pages - is it local, free range or a Vegetarians love the occasion of a roast
the pan and thicken with 1 tbsp flour
special breed? dinner as much as anyone else. “The best
and 250ml stock. Try frying chopped
• Celebrate seasonality - offer in- bits of a roast dinner can be enjoyed by
vegetables in the base of the pan until
season foods like pheasant and everyone: the crunchy-yet-fluffy roast
caramelised. Add flour, stir and then
partridge; they’re often great value, potatoes; indulgent mash; sweet glazed
add red wine before gradually pouring
tasty and will provide a USP versus carrots; flavoursome roast parsnips; and,
in the stock. For additional flavour add
the competition. of course, a rich, hearty gravy are always
herbs or a little splash of soy sauce.
• Create theatre - serve your roast and a hit,” said Alex Connell, principal tutor at
sides on a board at the table to let the Vegetarian Society Cookery School.
guests carve and help themselves. “But, with a little imagination there are no
shortage of options for a show-stopping
centrepiece: mushroom, lentil and ale pie
topped with puff pastry; classic nut roast;
butter bean and chestnut Wellington;
stuffed peppers with feta, garlic and
hazelnuts - the list is endless!”
Visit vegsoc.org for more recipes
Sources: MCA Eating
Out panel, 2015,
Unilever Food Solutions
15 takestockmagazine.comTAKE STOCK
FEATURE
about this truly British tradition, and it
underlines how important generous
portions of good quality gravy are to
meals, especially roast dinners,” said
Susan Gregory, head of food at Nestlé
Professional. “Industry research shows
that if a venue can demonstrate generosity
to a customer, then they are more likely to
score their experience highly in terms of
value-for-money, which is a key driver of
repeat visits.”
96%
and parsley to enhance the flavour or Crucial condiments
make honey-glazed carrots by roasting
• Mint sauce
the carrots in white wine vinegar and
• Apple sauce
honey. Bake cauliflower with onion,
garlic and parmesan, or roasted • Horseradish sauce of customers
broccoli with cheese and drizzled with
lemon juice.
• English mustard
interviewed said
All about the gravy good gravy was
The best balance Research by Maggi shows that consumers crucial to a roast
• 3 slices of meat are passionate about gravy and want
• 3 roast potatoes gravy boats back on the table. dinner
Source: Maggi
• 2 Yorkshire puddings “It’s great to hear how strongly they feel
Go gluten free
“Roast dinners are the linchpin of our business. If people Offering a good gluten-free option
come in and have a bad roast dinner, then they are certainly attracts diners and impacts the bottom
not going to pop in for lunch on a Wednesday afternoon.” line. 21% of people would be willing
Andrew Butler, head chef, Mitton Hall, Lancashire to pay more for a gluten-free meal,
according to research by Toluna.
WINE MENU
MEAT WINE
- -
Roast Beef White: New World Chardonnay
Red: Bordeaux or Sth. American Malbec
Roast Pork White: Viognier or White Burgundy
Red: Red Burgundy
Roast Chicken White: Sauvignon Blanc
Red: Pinot Noir
Roast Lamb Red: Rioja or Cabernet Sauvignon
17 takestockmagazine.comMAXIMISE YOUR SALES
TAKE STOCK
FEATURE
Mix it up
If you want to try something
a bit different, here are some
suggestions for scotch eggs
with a twist...
THAI SCOTCH EGG WITH
FISH SAUCE, SOY SAUCE,
CHILI, CORIANDER,
LEMONGRASS, TAMWORTH
This Ain’t
PORK, GALANGAL &
NORI SEAWEED
Nick Maloney, Princess Victoria,
Shepherd's Bush, London
No Yolk
Scotch eggs were created more than 300 years ago as a
‘FULL ENGLISH’ - FOUR
TYPES OF SAUSAGE MEAT,
BLACK PUDDING, BACON,
pocket-sized snack for aristocrats. MUSHROOM, SPINACH
& BEAN ENCASED IN A
Now, the humble scotch egg has become one of the nation’s CORNFLAKE CRUMB
favourite snack foods. Whether you serve it as a sharing Chris Brumby, MyPie,
starter or with a pint, it’s a must-have for your menu. street food vendor
“It’s a combination of textures and sourced ingredients. Here are some of
flavours that works really well,” said their best-selling varieties of scotch eggs: SQUID & CHORIZO
Gina Hopkins, head chef at The Drapers SCOTCH EGG
Arms in Islington and 2017 winner of • Wild Boar
The Dairy, London
the Scotch Egg Challenge. “We stick • Macsween Vegetarian Haggis
with traditional flavours and stay clear
• Free Range Pork with Leek
of anything too unusual, as we believe SMOKEY BBQ PULLED-
if you mix it up too much then it’s not a • Rare Breed Pork with a Spanish Mix
PORK SCOTCH EGG
scotch egg.” • Venison
The George Hotel, Dorset
• Mixed Game
Pork and haggis or pork and black
• Wild Rabbit with Black Pudding Source: Scotch Egg Challenge
pudding are the favourite scotch
eggs served at the traditional pub. A
permanent fixture on its bar snack menu,
and also popular with Sunday diners as a
sharing starter, they are cooked to order, Middle Eastern Style Falafel
and served warm just as they are. “There
is no need for garnish with a scotch egg Duck Scotch Egg
except perhaps a dollop of brown sauce,”
said Gina. “We cut them in half so they 1. Make a falafel mix by blending chickpeas, tahini, garlic, coriander and lemon
are easy to eat - especially for those juice ensuring the mix isn’t too wet - add some flour if needs be
customers who are having them with 2. Soft boil the duck (or hen) eggs approx 5 minutes and shock in ice cold water, then peel
a pint!” 3. Roll the eggs in flour and mould the falafel mix around each one. Carefully pass through
flour, beaten egg and breadcrumbs. Repeat for each egg
The Clucking Pig in Grewgrass Lodge,
4. Spray with oil then fry or oven bake until golden
near Saltburn by the Sea in North
5. Serve hot or cold with minted yoghurt and a drizzle of Heinz Hot Pepper Sauce
Yorkshire makes handmade gourmet
scotch eggs using high quality, locally
19 takestockmagazine.comCurrying Flavours
As a nation of curry lovers, classics such as a hot vindaloo or a creamy tikka masala
will always have pride of place in the hearts of UK diners. However, thanks to changing
appetites and street food the move towards more authentic and healthier curries is
growing stronger.
With a 26.5% growth in curry sales over Anjula Devi’s top tips to create the • Recipes are just a guide, so experiment
a two-year period*, operators are being perfect curry: with spices and identify the ones you
encouraged to add an Indian offering to • Start with a simple recipe and build like - a dish doesn’t have to contain
their menu.
from there the lot!
National Curry Week (9-15 Oct) is a great
• Learn what each spice brings to • The most essential item is the masala
opportunity to spice up your menu with
your dish dabba - it keeps all your spices in one
new dishes or old favourites.
• Don’t add all your spices at the same place, making it easier for you to be
Keep it authentic time - layer them and finish with some organised and prepared
aromatic spices towards the end
Customers want to be served traditional,
home-cooked Indian food, which is
simple, tasty and healthy. “When it comes
to Indian food, most people think oily,
rich, creamy and over-spiced based on
their experiences,” said Anjula Devi, cook
and author of Spice for Life. “Yet Indian
food is only meant to have a little warmth;
the spices should be bouncing around
your palate, with just a touch of warmth
at the back of your throat.”
takestockmagazine.com 20TAKE STOCK
FEATURE
The Schwartz collection of spices
Drink Pairings
and Indian spice blends help chefs
create authentic, aromatic dishes and
are perfect to sprinkle over stir-fried
vegetables or into curries to further
enhance the warm, spicy, on trend
flavours.
When it comes to curry, most people will automatically think
Inspiration of street food of lager or white wine. Yes they’re great matches, however
Street food is now one of the country's there are some surprising options that you should try too!
biggest culinary trends. A Birmingham-
based Indian burrito chain has become
one of the UK’s fastest growing
restaurant chains in percentage terms,
growing from one to ten outlets in three Wines Beers
years*.
With wines, a good guide is: Cobra
Operators can cash in on the trend
Curry Strength Wine type Kingfisher
and offer Indian food to go. Add Indian
Tiger Beer
flavours to stir fried pork or chicken and Mild Dry
wrap in an Indian flat bread or tortilla Indian pale ale
with shredded red and white cabbage Medium Off Dry
for a perfect lunch option that’s also
Hot Sweet
super healthy.
Twist on the favourites
For those customers who are still wary White/Rosé Wines
of eating hot and spicy dishes, why
not tempt them with a more subtle Alsatian Pinot Gris - Thai green and
approach by adding layers of flavours to mild/medium hot curries
their favourite dishes, so they get to try Off dry German/Austrian Reisling - And for something
the spice without the heat? chicken, fish and vegetable curries
different
National Curry Week is the perfect time Semillion or Colombard
Pimm's isn’t just for summer, it’s a great
to try this by tweaking your menu to Chardonnay - mild creamy curries
accompaniment to curry and perfect
offer Indian-inspired innovations. The Fruity Rosé (not Provence) - for diners who don’t want beer or
range of Schwartz spice blends from anything! wine with their meal.
ground coriander, turmeric and cumin,
to cinnamon sticks, fennel seeds and Red Wines
crushed chillies can be sprinkled over
chips and wedges, stirred into dips and Rioja - Rogan Josh and spicy lamb
mayonnaise and even baked into bread Pinotage - hot curries
To bring out
mixes. It also enables you to charge a
Shiraz - tomato and meat curries the best of these
premium price.
S. American Carmenère - masala matches, serve red
and tandoori dishes wines slightly chilled
*Sources: Horizons, The Guardian 28
April 2015, independent.co.uk February
2017, Technomic: Opportunities in
Foodservice Report June 2015
21U N D IS P U T A B L E
THE UK’S
RUITDCG E
RISP
*
C
7million
**
*AC Nielsen data 22.04.17 **Kantar World Panel 22.04.17
STOCK UP TODAYTAKE STOCK
FEATURE
Starter
Bataka Bhajia:
Potato Fritters
with Coriander &
Pepper Crunch
By Minal Patel, head chef at
Prashad, Yorkshire
Serves 4 (makes about 20) INGREDIENTS pan over a high heat (or in a deep fat fryer,
2 medium red-skinned (or other waxy) if you have one). Test the temperature by
potatoes, cut into 5mm thick slices sprinkling a few drops of batter in the oil,
MASALA
1 tbsp black peppercorns, coarsely ground and once ready reduce the heat to medium
INGREDIENTS or crushed
5. Coat each potato slice in the batter
2-5 fresh green chillies (ideally 4 tbsp coriander seeds, coarsely crushed
mix then sprinkle the top surface with the
Kenyan), trimmed but not de-seeded For frying sunflower oil
coriander seed-pepper mix and carefully
2-4 garlic cloves
Pinch salt METHOD place in the oil sprinkled-side up. Cook for
1. Crush the chillies and garlic together with 3 minutes, flip over and cook for a further
BATTER the salt to make a fine masala paste 4-5 minutes until the batter is crispy and
the seeds are dark brown
INGREDIENTS 2. Put the batter ingredients and masala
200g chickpea flour, sieved paste in a medium bowl and gently mix, 6. Remove from the oil and rest on
20g rice flour working the spices through to form a absorbent kitchen towels while you cook
1¼ tsp salt relatively runny batter the rest of the potato
1 handful fresh coriander, rinsed & 3. Mix the coriander seeds and pepper in a 7. Serve warm with kakadhi raitu (a
finely chopped small bowl yoghurt and cucumber dip) or safarjan
300ml warm water 4. Heat the oil - about 15cm deep - in a large wattana (an apple and pea chutney)
23 takestockmagazine.comTO GIVE YOU ONLY THE BEST TOMATOES
100% ITALIAN TOMATOES AND PRODUCTION,
HIGH QUALITY STANDARDS AND THE GREAT PASSION
OF THE MUTTI FAMILY SINCE 1899.
http://www.mutti-parma.com/en/TAKE STOCK
FEATURE
Photography by Dan Jones
Main 2 tbsp Worcestershire sauce
2 tbsp dark brown soft sugar
2 tbsp jaggery, grated
4 tsp pulped garlic
2 tsp pulped ginger
4 fresh mild green chillies minced (you
can remove the membrane and seeds
if you prefer a milder version)
150g sundried tomato paste
4 large ripe tomatoes, finely chopped
4 tbsp raw papaya skin (try not to
miss this ingredient out as it’s the
tenderiser for the lamb)
4 tbsp groundnut oil or vegetable oil
GARNISH
1 small bunch coriander, chopped
1 small bunch mint, chopped
1 lime, zest & juice
METHOD
1. Take a large frying pan set on a low
heat, add all the key spices and gently
warm through for 1 minute
2. Remove spices from heat and place in a
pestle and mortar. Grind to a fine powder
and add to a large mixing bowl
3. Take all of the wet ingredients and the
mango powder and add to the bowl. Mix
really well, add lamb and coat it with all
the other ingredients
Pulled Lamb with 4. Cover bowl and place in the fridge to
marinate overnight
Fiery Mint Chutney 5. Remove and bring to room
By Anjula Devi, cook and temperature for at least 30 minutes
author of Spice for Life 6. Preheat oven to 140˚C. Place lamb
Serves 4 100% Italian tomatoes and production,
1 tsp black peppercorns
1 tsp brown mustard seeds
(and marinade) in an oven proof dish.
Cover with foil and cook for 4 hours
7. Warm through the warming spices
for 1 minute. Remove. Bash green and
high quality standards and the great passion
Preparation time: 30 minutes
Cooking time: 4 hours 40 minutes
1 tbsp paprika
WARMING SPICES
8 green cardamoms
black cardamoms in a pestle and mortar,
remove husks and place seeds back into
the pestle and mortar. Grind to a fine
INGREDIENTS
of the Mutti family since 1899.
1.5kg boneless shoulder lamb,
butterflied & scored
2 black cardamoms
2 cloves
1 tsp fennel seeds
powder along with the cloves, fennel and
fenugreek. Set aside
8. Remove the foil, add the ground
warming spices to the lamb and cook for a
2 tbsp fenugreek leaves
further 30 minutes without the foil on, or
KEY SPICES until the meat just pulls away
1 tsp turmeric powder OTHER SPICES
2 tsp red chilli flakes 2 tbsp mango powder 9. Remove from the oven, add the
2 Indian bay leaves coriander, mint, lime juice and zest
2 1-inch pieces cassia bark WET INGREDIENTS 10. Serve with fresh chapattis and
2 tsp cumin seeds 2 large onions, sliced fiery mint chutney - view recipe at
1 tbsp coriander seeds 250ml white wine vinegar takestockmagazine.com
25 takestockmagazine.combch
n
ME in
W
MIUM
O
v
P RE
en
SH
mix imb
B AT C H E
to rs
ILS
TA
D
K
COC
n
e cr
aftsm
P REM I U M P RE- BATC H ED COC KTAI L S
TAILS OFFER EASE & SPEED IN EQUAL MEASURES BLENDED WITH
QUALITY & CONSISTENCY.
MEASURE 125ml POUR into a shaker SHAKE in the shaker STRAIN into glass GARNISH
filled with ice
THE PERFECT SOLUTION FOR BARS, RESTAURANTS, HOTELS, HOSPITALITY & EVENTS.
Available in 1 Litre (8 x 125ml serves) at 15% ABV.
ESP RESSO M A RTI N I P O RN STA R M A RTI N I A M A RE T TO SO U R
A silky blend of Vodka, Coffee Liqueur A playful cocktail mixing the exotic An Italian favourite. Balancing the sweet
and aromatic coffee. It’s rich, creamy flavours of Vanilla Vodka and Passion almond flavour of Amaretto with citrus
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For more information on our award-winning portfolio of brands please visit www.hi-spirits.com/portfolio
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Tel: +44 (0)1932 252100 | Fax: +44 (0)1932 252118 | Info@hi-spirits.com | www.hi-spirits.comTAKE STOCK
FEATURE
Ready for RTDs?
The Ready to Drink (RTD) scene has changed a lot in recent years. Gone
is the once massive demand for alcopops, replaced by consumers
looking for more sophisticated offerings.
Take Stock talked to Diageo to get its slant on what’s hot in the
world of RTDs.
What RTD trends will drive Diet Tonic, Captain Morgan Spiced &
sales this year? Cola, Smirnoff & Cranberry and finally,
Pimm’s No1 & Lemonade.
We’re definitely seeing an ongoing trend
for pre-mixed drinks, which are currently And RTDs can benefit the on trade
too - as they are the perfect solution
growing faster than beer, wine and cider
for customers wanting a cocktail
in impulse, seeing a steady increase in
in an outlet that wouldn’t normally
sales of 14%. This trend is being driven
mix a bespoke drink. Simple to stock,
by cash rich, time poor consumers
simple to serve and a top quality
looking for new and exciting drinks
drink to keep customers happy.
that can be enjoyed at casual-get- They’re easy to run promotions on
togethers and parties. too - so, for example, offer a combo
There’s lots of brand innovation in this deal of a pint and a RTD.
space - for instance the Diageo RTD So, with the importance of pre-mixes
product range now includes Gordon’s Gin firmly established, here’s what you
& Tonic, Smirnoff & Cola, Gordon’s Gin & need to know…
27 takestockmagazine.comMust stock brands in the
TOP SELLERS IN THE RTD sub-category
14%
The classic combinations are the most
CATEGORY INCLUDE:
popular in the RTD category, with Gin
& Tonic being the best-selling variant,
Gordon’s Gin & Tonic followed closely by Pimm’s & Lemonade
and Rum & Coke.
increase in
Smirnoff & Cola As in the cocktail scene, the gin category
continues to thrive, but it’s clear that sales of
Gordon’s Gin & Diet Tonic
craft and heritage brands are becoming
increasingly important to consumer
pre-mixed
decisions. For that reason, ‘spiders’ and drinks
Captain Morgan Spiced & Cola Pimm's based drinks are also very popular.
Smirnoff & Cranberry
Pimm's No1 & Lemonade Promoting your RTD range
• Have a clearly visible display of • Run ‘specials’ - offers like all RTDs
Jack Daniel’s & Cola
RTDs in your fridges and double at £2 before 7pm, or 4-4-3 deals,
face your most popular sellers. to get customers in and spending.
Tails Premixed Cocktails
• Keep an eye out for new flavours • RTDs work brilliantly as part
and combinations, as consumers of an ice bucket deal, enabling
Bailey’s Iced Coffee love to be the first to tweet out customers to serve themselves
about something new they’ve where they’re seated. Perfect
found. The new Disaronno Sour for when watching sport for
Alcoholic Ginger Beer
Premix is a great example of example.
the kind of innovative premixes • Use social media, outside signage
Bacardi Breezer consumers are looking for. and your website to promote
• Put POS on tables, in drinks menus all offers.
WKD and on blackboards to publicise • Look at linking RTDs to your
your range. food offerings.
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For more information contact CRT@chicagotown.comTAKE STOCK
FEATURE
It’s Good to Share!
Sharing dishes are the perfect way to bring people together this autumn and boost income
for all types of outlets. They work for everyone, so if you don’t offer sharing dishes, now is
the time to grab a piece of the action...
Savoury sensations What to serve
35%
As the temperature cools and customers Experiment with different sizes (according
crave heartier dishes, mixing up your to your establishment) and base your
autumn casual dining menu to offer a sharing dishes on your clientele. Get it
variety of dishes that go beyond soups, right, and it can set you apart from the
toasties and jacket potatoes will help
you stand out from the crowd. Instead,
competition. of chicken
why not offer spicy chicken wings, beef
nachos or warm pittas with dips as part of
• Go for on-trend flavours such as
bacon - for example, a porky platter
wing starters
your menu? featuring BBQ pulled pork sliders, pork are served with
Sharing dishes are perfect for a daytime
graze, as nibbles to accompany evening
pies, crackling, pigs in blankets served
with sweet potato fries and Heinz
multiple sauces
drinks (and encourage customers to stay Baconnaise dip
for more), or for a casual, social dining • Mix up your platters or boards with a Winging it
experience. variety of meat and fish Finding a cost effective way to serve
• Singular option boards/platters like on-trend food is becoming increasingly
chips, cheese or mini-pies work well important as operators look to appeal
to rising expectations when it comes to
If serving tapas, ask groups • Put a local spin on your tapas or
dining out of home. Customers want
bar bites menu by using regional
of 10 or more to pre-order dishes that don’t break the bank but still
ingredients such as Bury black pudding
if you are running them give them a sense of being part of the
fritters or Morecambe Bay shrimps
‘foodie’ movement. The list of sharing
alongside your normal menu
• Have vegetarian and vegan options dishes is endless, so you can keep it fresh
available by changing your offer regularly.
31 takestockmagazine.com“Keep your dessert menu concise and focus on simple
solutions which can be customised easily to help diners
feel involved in the creation of their dessert - this can be as
simple as offering a selection of different ice cream flavours
or toppings, a popular option with children.”
Mark Rigby, Premier Foods’ executive chef
What to serve
Give customers the option to personalise • A boozy treat! - for the non
their choice by offering a choice of The fancier your desserts driving adults, let them finish their
sauces, toppings, salads and sides. look the more customers evening like the Italians do with
Chicken wings are a perfect way to a drop of booze in their dessert.
include customisation on menus with
will want to share What could be better? To make it
minimal cost. Heinz's popular range of on social media a premium experience, why not
57 sauces makes the perfect marinade or serve a Whiskey pear tart with a
sauce accompaniment. As well as adding “This offers a captive opportunity for Champagne sorbet in a shot glass
a premium, they also encourage repeat restaurants to use a dessert menu to alongside a tiny tiramisu?
visits as diners see brands being used encourage people to stay longer and • On trend - doughnuts are the
that they trust. increase spend per head,” said Sarah Robb, new cupcakes as new flavours and
channel marketing manager at Premier toppings are being experimented
Foods. “And with the Food to Go market with. Easy to make as ring or filled,
Offer a doggie bag. It will
accelerating and expected to grow by use McDougalls Soft Bap Mix and
reduce your wastage & 3.8% this year* caterers can tap into this by serve sprayed with sugar or with
impress the customer which providing convenient dessert solutions to a chocolate dip. They are ideal for
will lead to a return visit encourage people to buy something extra two, four or six people to share.
and increase spend.” • Be traditional - there is nothing
nicer than warm apple pie and
Sweet success Homemade vs. bought in custard but sadly it ain’t practical
From a trio of desserts to an upsized Although some caterers look to par-baked for a board - until now! Ambrosia
sundae, sharing desserts are fun, sociable or pre-packed desserts to cope with Frozen Custard pots are a perfect
and allow you to charge a premium price. the time restraints, it is in fact far more solution as the stand-alone sauce
They also draw in those customers who cost effective to prepare desserts from can accompany a slice of pie -
would normally skip dessert. The only scratch or by using mixes. For time-saving spooned out as and when desired.
difficulty is getting the number of spoons options, McDougalls Flour Based Mix Perfect as a romantic dessert for
per table right! range offers chefs a wide range of freshly two.
According to the latest M&C Allegra Eating baked goods. The sweet options include • Super sundaes - sundaes are a
Out Report, on average, a consumer McDougalls Plain Sponge Mix, Chocolate winning combo for adults and
will eat out 9.2 times per month, which Cookie Mix, Chocolate Fudge Brownie Mix kids alike - and their popularity
is equivalent to one in every 10 meals. and Flapjack Mix. doesn’t appear to be melting! Mix
up the flavours and if you add
confectionary brands, you can
charge a premium price. If you want
to make your own ice cream, Bird’s
Ice Cream Mix is easy to prepare
and can go straight into the freezer.
A modern twist on the traditional
ice cream sundae are shakes - quick
and easy to put together, load them
with whipped cream and toppings.
Have different size bowls so you can
build a sundae for two, four or even
10 people, make sure you decorate
them and have enough long-
handled spoons!
*Source: MCA Food
& Food Trends 2016
takestockmagazine.com 32We Grill takestockmagazine.com 34
Andrew Butler
Andrew Butler is the head chef at Mitton Hall, Lancashire. The country house hotel is located in the
heart of the Ribble Valley and is part of the group James’ Places. A popular wedding venue, as well
as a first-class dining establishment, Mitton Hall is situated in picturesque surroundings.
Tell us about Mitton Hall… college placement at The Walnut Tree in Abergavenny. And now
I’m lucky to be working with him again as he is the group chef
It’s a place that customers can visit for any occasion and receive
at James’ Places. I also worked with a chef called Mark Birchall
a professional, but relaxed, dining experience. I’m responsible
(currently head chef at Moor Hall in Ormskirk) who I met at
for both kitchens, the function side and the brasserie side;
college but we both worked as commis chefs at The Pines
which also includes private dining, the bar menu, the terrace
Hotel. He was very influential in helping me to develop my
and weddings - anything to do with food! I love the fact that
skills and creativity.
every day is different at Mitton Hall. If I’m not working on new
menus then I’m prepping for a wedding or for foodservice at the
Advice for aspiring chefs?
brasserie and, thanks to the unpredictable weather, plans
Be excited and passionate about the industry. When I work with
and events can change last minute at Mitton Hall so it is
young chefs I don’t act like a dictator, I help to guide them down
a daily challenge.
the right path and let them discover their own route. If you start
What is your career history? the ball rolling for them, before you know it they will be in the
I trained for three years at Runshaw College in Leyland and after position they want to be to create their own drive and passion.
a few placements around the country I started at Northcote, I see chefs who have studied at college and been taught trends,
the Michelin starred restaurant in Langho, Lancashire, as a rather than the basics. They want to make a foam or a swoosh
commis chef. After 12 incredible months I moved on to gain on a plate and create something beautiful that has no technical
more experience and did placements at Ribby Hall, The Inn depth. They see the exciting side of cooking via the media but
at Whitewell, The Eagle at Barrow and then Mitton Hall in it’s not like that - it’s hard graft, but you are rewarded with an
2009 where I was senior sous chef for just under two years. I incredible amount of job satisfaction. In my kitchen, I try to instil
continued working with James’ Places and moved on to the the basics; walk before you can run. It’s a tough time for up and
Royal Hotel in Kirkby Lonsdale for a brief stint before opening coming chefs, so if you can teach them to create sustainable
The Shireburn Arms at Hurst Green. After 12 months I moved on cooking rather than something that will be a flash in the pan,
to Eaves Hall at Waddington for four years before coming back to they will thank you for it... eventually.
Mitton Hall in July 2016.
What would be your last meal?
Where do you get your inspiration from? Easy - boiled black pudding, poached eggs, pepper sauce and
I get a lot of my drive from the guys in the kitchen; there is no crusty bread in unlimited supplies! I would sit and eat that all day
way I could do my job without the team of 24 - particularly and night if I could.
Richard my senior sous chef, Kyle my banqueting head chef and
Daniel my junior sous chef. The passion they have to offer drives Do you use local products?
forward the standards and creativity in the kitchen. Social media We try really hard to work with local suppliers, however it is not
is also a big source of inspiration when it comes to new trends. the be all and end all for me. If I can get a better product from
I follow chefs, bloggers and foodies on Facebook and Instagram further afield then I will - it’s about the complete experience
whose posts influence our ideas and menu development. Social not just the local produce. Of course, if we can find an excellent
media has become such a big part of our industry; it targets an product in the local area then we always use that. My aim is to
audience who will be our customers for the next 25 years so get the right product or ingredient for the right purpose and, of
we have to make sure that our ideas are current and we’re course, price.
keeping those customers happy otherwise we will lose them.
With so much competition around, it’s crucial we stay ahead Do roast dinners play an important part in
of the game. your business?
Yes - they are probably the linchpin. Sunday trade is very
How did your love of cooking first develop? important for us and has an impact on the rest of our trade; with
It started by accident! I had a kitchen porter job in a local hotel all the competition out there these days, being in people’s minds
when I was 15. And although I wasn’t a foodie, I loved the when they’re choosing where to eat is crucial. Therefore, if we
atmosphere and drive of the kitchen. I used to be in awe of the have served a poor quality roast dinner then they are certainly
chefs - and that’s when I decided I wanted to be one! I was lucky not going to pop in for lunch on a Wednesday afternoon.
enough to be mentored by David Dugdale who was sous chef
at The Pines Hotel in Clayton-le-Woods where I got my first job What makes the perfect roast?
while at college as a trainee chef when I was just 16. Butter - and lots of it! We cook our roast potatoes in butter and
duck fat, and use really good quality beef. We tend to choose
Which chefs have inspired you? beef over other meats because we feel that it’s one of those
David Dugdale has had a huge impact on me. Being my mentor meats that isn’t something you’d eat at home every day. A busy
when I was first starting out was an important role. He managed Sunday can see over 150 covers for roasts. Cauliflower cheese is
to bring out my passion for cooking and even suggested my first also key to a good roast dinner!
35 takestockmagazine.comBRUGAL MOJITO · 50ml Brugal Anejo · 120ml club soda · 9 fresh mint leaves · 0.5 lime, cut into quarters · 1 teaspoon of muscavado sugar Crush the mint leaves, lime quarters and sugar in a tall glass. Add the Brugal rum and fill the glass with ice. Pour in the club soda and stir, stir, stir. To finish, add a lime wedge and fresh sprig of mint. Salud!
TAKE STOCK
FEATURE
Rum is worth
£631m
to the on trade
It’s a Rum Do!
With research from CGA Strategy showing that 75% of the nation’s bars sell cocktails,
and that drinkers consider the Mojito to be their number one favourite cocktail,
there’s one spirit you really cannot ignore. Rum! Here’s what you need to know…
The facts
• Rum is worth £631m to the on trade
• White rum accounts for over a third
of the category, but is losing share
to golden rum which is now worth
nearly half of total rum
• Spiced and flavoured rum now
accounts for 38% of the category
• Captain Morgan is driving the
greatest growth in standard rum
• Six out of 10 of the top 10 on trade
brands are premium rums
• Havana Club is the number one
premium rum brand
37 takestockmagazine.comRum types
There are three classic rum styles - white
rum, dark and rich navy rum, and in Top Rum Serves
between, mellow, golden rum. Each one’s
character is down to how and where Rum is an essential part of a
they’re produced, with navy-style rums legion of famous cocktails.
historically coming from the English Top rum serves include:
speaking parts of the Caribbean; golden Mojito
ones from the Spanish parts. Daiquiri
The vast majority of rums are made from Mai Tai
the molasses left from the production In bars Hurricane
of sugar from sugar cane, though in
80% of Piña Colada
many French Caribbean colonies they
use sugar-cane juice. Each rum gets its
consumers Long Island Iced Tea
individual character from how long it is drink Hot Buttered Rum
barrel matured - white rum spending Planters Punch
least time in contact with the barrel,
cocktails Dark 'n' Stormy
hence its light colour. Cable Car
with 89% rating quality
Golden and spiced rums typically use Caipirinha
white rum as a base and get their taste
as good or very good
through blending and flavouring.
And if you want to hone
your cocktail list, the
following information
Must Stocks
will help: Standard Rums
Captain Morgan Spiced
• In bars 80% of consumers drink cocktails Bacardi Carta Blanca
with 89% rating quality as good or very Bacardi Oakheart
good.
Havana 3 year old
• Mojito is the UK’s number one cocktail Lamb's Navy
with nearly a third of consumers
Premium Rums
choosing this cocktail when out of
home. Twists on the classic offer an
opportunity for using golden and dark
Sailor Jerry Spiced
Havana Club Especial
Mojito
Wray & Nephew Overproof
rum with 40% of consumers visiting bars
Havana Club Anejo 7 year old
expecting to see this style of cocktail.
Bacardi Carta Negra is the UK’s
• The Mojito and Daiquiri cocktail
serves together account for over a
But don’t forget to have some really
special rums on your top shelf too
No.1
cocktail
fifth of serves in outlets and are growing
in share. - brands like Brugel, Appleton’s,
Ron Zacapa and El Dorado
• Outlets can capitalise on the popularity - they’re the perfect up-sell
of these Cuban serves by offering
Source: On-Premise Measurement Stats PO5 2017
consumers an authentic Cuban rum
such as Havana Club.
• Consumers expect authentic premium Foods that
spirits to be served in their cocktails.
Spiced and flavoured go with Rum
• 78% of consumers expect to see rum now accounts for Pumpkin Pie
38%
a branded menu - with premium brands - perfect for Halloween
indicating a quality serve.
Cheese
• 14% of consumers are influenced by Chocolate
interesting new serves on the menu,
of the category Spicy foods
especially in the 18-30 age group.
Source: Mixed Drinks Report, Q1 2017
takestockmagazine.com 38The Mixologist
Recommends with Callum Pates
Rum should be part light fresh drinks such as Daiquiris and
of a mixologist’s Mojitos. Havana Club Especial offers a
great up-sell for a rum that was designed
portfolio
to complement long drinks such as a
Rum and rum-based cocktails
rum and coke. The extended range could
are in huge resurgence - just
then include the likes of Havana Club 7
look at the Mojito - it’s the most
year old, Appleton’s and Ron Zacapa. This
popular cocktail in the UK at
clear pricing ladder can help guests trade
the moment.
up to more premium brands when they
When we talk about tequila want to treat themselves. It also gives me,
or cognac, these are spirits as a mixologist, the range of rums I need
that can only be produced to create a wide variety of cocktails.
in particular regions. Rum
Don’t forget to have Spiced Golden Rums
however is made all over the
on offer too - they’re really in demand
world giving us a plethora of
and go brilliantly in drinks like Long
styles. Havana Club from Cuba
Island Iced Tea.
for example, has the traditional
Cuban style of being floral, light
Top tips for getting a
and dry, whereas rich and dark
Navy Rum is a very different
customer to move from an
animal. With so many possible R&C to a full blown cocktail
variables and techniques now Offer simple serves at a competitive
used, rum is for sure the most price to tempt customers to switch to a
We asked mixologist varied of all distilled spirits. Consumers cocktail. Serves such as a Cuba Libre or
are starting to embrace aged sipping a Cuban Mule are great alternatives to a
Callum Pates for his rums with as much passion as other simple R&C.
top tips when it comes premium dark spirits and so it is
therefore important that we have a The importance of the
to stocking and selling range of premium rums to offer. correct glass
rum. Here’s what he The old ‘first impressions’ quote very
Best range to stock
recommends… much applies to cocktails. How it is
A recommended range could consist served and thus the visual aspect of the
of a pouring white rum such as Havana drink is key to leaving lasting impressions.
Club 3 year old or Captain Morgan The correct glass however, is not just for
White. This rum works perfectly in aesthetics but has two more
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