Get the tills jingling and celebrate in style with 14 pages packed full of festive tips
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Social: @barkitchenmag
Further information
Bar & Kitchen is published by Cogent Elliott Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com
Welcome.
The busy season is upon us! I hope you’re feeling positive about the festivities and your reservation calendar is looking full. We’ve put together the ultimate Christmas and New Year guide to help you drum up some last-minute business with a whole host of ideas for boosting team morale, upselling tips, cocktail recipes and more. Turn to page 21 to find inspiration for your venue.
We have two fantastic interviews with our Member wholesalers’ customers in this issue – Dee Bee’s Healing Manor Hotel and Country Fare’s Kavi Coffee. Discover how Healing Manor gives guests the very best Christmas year after year on page 34. While Kavi Coffee in Winchester offers something a bit different to other cafes – fantastic coffee alongside top quality, fine dining-inspired brunch –read more on page 46.
As we launch into 2026, we want you to stay on top of the latest trends in food and drink, so we spoke to an industry expert to find out what’s hot on page 17. Spoiler alert: there’s a new Thai dish on the block. Talking of trends, the huge topic of AI can’t have escaped many of you. We’ve done a deep dive into how ChatGPT can help your business – skip to page 58 for a tech lesson.
Happy Christmas and happy trading!
Katie Hinchliffe Trading Controller
Are you following us on social media yet? Find us on X and Instagram for special offers from brands, product recommendations and inspiring stories
“I’m building a training app which will be up and running in the new year. It will have a chatbot which will ensure my team are all on the same page and save time so they can give our customers the one-to-one service experience they crave”
Charlotte Bennett, Director at Healing Manor Hotel in Grimsby, Lincolnshire
“2026 will be a bit of a whirlwind for me as my wife is pregnant with our first child. I’ll be checking Bar & Kitchen for good 0% options just as we add exciting dishes and drinks to our bar and food menus.”
George Janackovic, General Manager, Ascott’s, Bromsgrove
In good company
What’s on the horizon for you in 2026?
“We’re considering extending our social media activity by allowing cameras to livestream from our operational area. It’s a brave idea which would give people a real-life glimpse of how a working kitchen operates”
Gary Moreton-Jones, Director of Food at Kavi Coffee, Winchester
“The arrival of the groceraunt. It’s an exciting concept big in New York and coming to London, where grocery stores make the most of their deli credentials by adding seating areas to offer quality food at more affordable prices”
Olly Henshall, Senior Innovation Consultant at FIS Group
08 Calendar… how you can make the most of the key event dates
21 Ultimate festive guide… whatever your venue, we’ve got ideas for you
34 Hotel focus… the team at Healing Manor talk Christmas and NYE
40 Bar Watch why your bar needs Ask for Angela, plus the latest drinks to try
46 Cafe chat… Kavi Coffee on why they have taken inspiration from fine dining
53 Dry January… five to try to impress your customers in the new year
54 Chef interview… Mike Bury shares his journey to head chef
56 Best of British… which of these favourites are on your menu?
62 Feed Your Eyes… say hello to this issue’s three winners
“The best chefs are always looking for new ideas and twists for their menus, and Bar & Kitchen magazine is a great place to find them. I love the bitesized sections when I’m short on time and the longer reads after my shift. The magazine is pretty unique because it covers all aspects of hospitality and keeps me up to date with new food trends as well as emerging ingredients”
Scrap hacks give fresh life to leftover mash and roasties
Fancy your own chances of winning a £50 Amazon voucher? Share a photo of your best dish on Instagram or X with #FeedYourEyes and tag @barkitchenmag
See page 62
Mike Bury, Head Chef at the Crown and Anchor near Beverley
Winter’s unmissable events
From festive feasts to healthy resolutions, plan your winter with this seasonal checklist
DEC-JAN
25 DEC Christmas Day
From festive menus to seasonal cocktails, Christmas is your chance to make the most of the year’s biggest occasion. Think booking incentives, gift vouchers or themed events in the run-up. Keep the atmosphere warm and welcoming with decor, music and memorable touches for guests. For more ideas, inspiration and recipes, head to our full Christmas feature on page 21.
06 DEC
Small Business Saturday
Use this national celebration of independents to highlight what makes you unique. Run a ‘thank you’ offer for loyal customers, collaborate with nearby producers or host a pop-up with a local supplier. Use social media to share behind-the-scenes stories of your team and your sourcing to remind customers why supporting small businesses matters –and encourage them to keep it up year-round.
Start Here
01-31 JAN
Appeal to the growing alcoholfree crowd and position your venue as the go-to spot for Dry January. Offer an inventive low and no-alcohol menu with kombucha, mocktails, alcoholfree beers and creative soft drinks with fresh garnishes. Or serve a ‘drink of the week’ to keep customers coming back. For more Dry January recipes and ideas, head to page 53.
Burns Night
Mark the birthday of Scotland’s national poet with a menu celebrating Scottish produce. Haggis, neeps and tatties (with a veggie or vegan version), whisky sauce and oat-based desserts are traditional. Add a poetry reading, promote whisky flights or Scottish beers to bring the evening to life. Consider partnering with a local piper or ceilidh band to create an authentic atmosphere. Burns Night is a perfect chance to create a memorable event that’s a little different for your customers.
Dry January
KitKat takes a hot chocolate break
Nestlé has unveiled a new KitKat chocolate beverage – a creamy, indulgent hot drink that captures the iconic KitKat flavour in a quick and convenient format. Available in sachets, it’s designed for fast-paced environments and busy customers to enjoy on the go. Simply tear, add hot water, stir and serve. With its familiar, biscuit-inspired taste, KitKat hot chocolate promises a comforting, feel-good moment anywhere. It’s a simply delicious way to have a longer, more satisfying break –with a touch of indulgence. Think of it as a KitKat in a cup.
INDUSTRY
Pouring money down the toilet?
Hospitality businesses under pressure from rising energy bills, food costs, wage inflation and recruitment struggles are turning a blind eye to water waste.
That’s according to a UK Hospitality (UKH) report which suggests the sector could be losing millions of pounds down the drain. A single leaking loo wastes 400 litres a day – a staggering £524 a year – and with one in 12 toilets estimated to leak, an 87-bedroom hotel could be £4,000 down annually.
Around 30% of water is wasted, so automated leak detection, real-time smart monitoring and efficient fixtures will reduce energy costs, insurance and business interruptions while growing sustainability credentials.
Access UKH’s free Guide to Cutting Costs in Hospitality by fixing leaks and using game-changing tech with the QR. HERE
What’s new?
Check out the latest product launches and news shaping the Out of Home sector
Speedwrap Pro cuts carbon
The award-winning Speedwrap Pro doesn’t only dispense cling film, foil and baking parchment, it also rolls out sustainability savings. It’s now manufactured in the UK, and has been redesigned to remove plastic adapter inserts from its refill rolls. The result? Rolls that are fully recyclable at the end of use, saving an estimated 31.5 tonnes of CO2 across the supply chain each year. For caterers, this means a more sustainable, practical solution for everyday kitchen prep. So any kitchen or foodservice operator can cut its carbon footprint and lower Scope 3 emissions simply by switching to Speedwrap Pro.
Customers are lingering longer for better
Customers are visiting hospitality venues less often but are staying longer and spending more on premium drinks when they do. Dwell times were up 12.5% yearon-year even though overall footfall dropped, according to a report by The Oxford Market Watch.
CEO Alison Jordan says guests are opting for higherquality choices against a challenging backdrop of outlet closures and uneven regional performance. Market data suggests a gradual shift away from excess drinking and generic venues towards quality cocktails, low- and noalcohol options and bars with strong community appeal. Premium and world lagers gained 1.7 and 3.9 percentage points respectively, while stout surged by 14. No- and low-alcohol drinks rose 15.9% over the August Bank Holiday, a trend expected to grow into 2026.
On Coors for the perfect pint
Customers are enjoying consistently perfect pints at the same time as bar managers improve their margins, thanks to a system that’s growing in popularity.
The Cellarplus system keeps beer at the perfect temperature from keg to tap through fully insulated lines, ensuring every pint is served exactly as it should be.
And while regulars are delighted with the quality, venue owners are cutting wastage and saving water at the same time.
It’s all down to the system which uses efficient coolers that work to cut venues’ energy use by a third.
The intelligent system uses real-time data monitoring that can detect issues before they start causing dispense issues.
Bar staff are automatically alerted when kegs need changing which prevents beer loss and makes cellar management simple for even new and recently trained members of the team.
Consistent quality
The system, which has expert dedicated Molson Coors support 364 days a year, is saving an average outlet up to 2,000 pints a year.
Based on a 12-tap outlet and three pints pour with a weekly line clean,
that’s an at cost saving of up to £3,000 per year.
But it’s the consistent quality of the Molson Coors beer and cider that’s also winning plaudits from bars.
The system is fully chilled and insulated from keg connector to tap, significantly reducing waste of beer, water and chemicals as well as meeting stringent hygiene standards..
The consistently low temperatures are helping deliver the extended line clean cycle, which is performed by Molson Coors engineers as part of a turnkey solution involving full system health checks and continuous training for staff.
Customer focus
Trevor John, Customer Technical Services Controller at Molson Coors says: “Pubs, micropubs and restaurants will throw far less product away thanks to significantly less fobbing at keg changeover, hugely extended line cleaning cycles and minimal need to pull beer through the lines before opening.
“There’s also significant evidence that consumers notice the difference in terms of improved quality. Better beer and cider, less wastage and more time for customers to focus on managing their businesses means everyone is happy.”
Saves money
Delivers for the consumer
Best quality every pour
Real time data
+50 sensors monitor cellar conditions
“I’ve been a Bar Manager for 33 years and my cellar is like the Starship Enterprise now – in a good way! Perfect pint every time, even the first pour. Saving on electricity and my staff can all sort the kegs and gas themselves”
“Seven months in with Cellar Plus and the difference is clear as day – less waste, top qu ality pints and it’s simple to use. The Coors team’s support has been brilliant”
Filthy’s, Newcastle upon Tyne
Bryn Hill Golf Club, Barry Sustainable Coolers save 30% energy
Easy to use
System detects when kegs need changing
Keg line cleaning
One line clean every six weeks conducted by Molson Coors experts seven days a week, 364 days a year
3recipes 3 ways
Easily adapt these tasty recipes depending on your customers’ tastes and kitchen staff’s skills
STARTER
Roasted Cauliflower, Caper and Lemon Risotto
Serves: 10 Skill rating: MEDIUM
Ingredients
50g Knorr Professional Vegetable Paste Bouillon 30ml olive oil
• 100g onion, finely diced
• 450g arborio rice
• 500g cauliflower
• 75g parmesan
• 10g flat leaf parsley, finely chopped
• 40g capers, in brine
• 5g lemon zest
Method
1. Bring 2l water to the boil then whisk in the Knorr Professional Vegetable Paste Bouillon.
2. Heat the oil then add the onions and cook for 2-3 mins. Add the rice and cook for a further 2-3 mins.
3. Add a ladle of the bouillon at a time and cook until the rice has absorbed the liquid, then repeat
until the rice has softened but still has bite. Keep leftover bouillon mix to one side.
4. Spread out the risotto on a tray and chill until needed for service.
5. Preheat the oven to 185C. Remove the core from the cauliflower leaves and keep for service.
6. Roast sliced cauliflower florets and the diced core with olive oil in the oven for 12 mins. Lightly season.
7. For service: reheat the risotto gently with a ladle of the leftover bouillon mix.
8. Once up to temperature, fold through the parmesan, parsley, drained capers and lemon zest.
9. Top with lightly fried and seasoned cauliflower leaves and the sliced roasted cauliflower. Good,
Pair with
The crisp and intense Cono Sur Bicicleta Sauvignon Blanc enhances the zesty flavour
To save time, leave out the fried cauliflower leaves and stir in washed, chopped spinach instead
Boost flavour by drizzling over parsley oil (blend oil, fresh parsley, garlic and seasoning) and lemon zest
MAIN
Sausage Cassoulet
Serves: 10 Skill rating: EASY
Ingredients
30ml olive oil
20 Garden Gourmet Sensational Cumberland Sausages
• 200g onions, diced
• 150g carrots, sliced
• 400g button mushrooms, quartered
• 20g garlic, sliced
• 5g thyme
• 150ml white wine
• 800g Maggi Rich & Rustic Tomato Sauce
400g cannellini beans, rinsed and drained
10g Maggi Vegetable Bouillon
Method
1. Heat half the olive oil in a saute pan over a medium heat. Brown the Garden Gourmet Sensational Cumberland Sausages evenly on all sides.
2. Once browned, remove the sausages from the pan and set them aside.
3. In the same pan, add the remaining olive oil. Add the onions, carrots, mushrooms, garlic and thyme. Cook over a medium heat, stirring occasionally, for approximately 10 mins
This recipe would work equally as well for traditional sausages for your meat-eating customers
Pair with Diablo Volcanic Cabernet Sauvignon. The blackcurrant and cherry complement the savoury sausages
until the vegetables are softened and aromatic.
4. Pour the white wine into the pan to deglaze, stirring to lift any browned bits from the bottom of the pan. Add the Maggi Rich & Rustic Tomato Sauce, 400ml water, cannellini beans, and Maggi Vegetable Bouillon.
5. Stir well to combine and bring the mixture to a simmer. Cook for 10 mins, allowing the flavours to meld together.
6. Return the browned Garden Gourmet Sensational Cumberland Sausages to the pan. Transfer the entire mixture to an oven-safe dish. Bake in a preheated oven at 170C for 15 mins, ensuring the sausages are fully cooked and the cassoulet is bubbly and fragrant.
Serve with Tenderstem broccoli tossed in lemon juice, crusty bread and toasted sliced almonds
Dessert
Lemon and Stem Ginger Mousse
Serves: 10 Skill rating: EASY
Ingredients
• 50g stem ginger in syrup plus extra for layers and garnish
• 200g Carte D’Or Lemon Mousse Mix
5g lemon zest
500ml whole milk
Method
1. Finely dice the stem ginger.
2. Place the Carte D’Or Lemon Mousse Mix, lemon zest and milk into a mixing bowl.
3. Whisk the mousse on a slow speed for 2 mins then increase the speed to high
and whisk for a further 5 mins.
4. Add the stem ginger and mix in thoroughly.
5. Place the mousse into a piping bag then pipe a layer into a dessert glass, before adding a small layer of extra ginger.
6. Repeat until one inch from the top of the glass then chill in the fridge for 2 hours.
7. Before serving, garnish with more diced stem ginger.
Pair with The delicate silky notes of Diablo Golden Chardonnay are perfect with the acidity and sweetness of the mousse
Top the mousse with chopped, toasted pistachios or almonds, along with the ginger
Pipe one layer of mousse then one thin layer of lemon curd or blueberry coulis then another of mousse
Big hitters
in 2026
Stay ahead of the game with next year’s food and bar trends NOW
Cocktails with chips, retro rotisserie and bottomless lasagne – a few of the big trends coming soon, according to hospitality trends analyst Olly Henshall.
We caught up with F1S Group’s Senior Innovation Consultant to find out what’s hot around the corner.
Unusual new flavour concepts with a side of smart business are the cues for this year and next so stretch the day with profit-friendly aperitivo hours, give old-school chicken a retrochic makeover and serve up global comfort food with a twist.
There’s also a steady shift towards nutrient and flavourdense bite-sized small plates as popular US weight management medicine GLP-1 becomes more popular here.
Olly believes venues that ignore the four trends will miss out on potentially straightforward margin-maximising additions to their menu.
Stretching the day
Cocktailisation – the art of venues making more of the quiet time between 4pm and 7pm – is going to be huge in the run-up to Christmas and into next year. Umami-rich snacks paired with Martinis have elbowed olives and bread out of the way to make aperitivo hours big in the States.
Posh Loaded Martini fries are on the rise too, the icy crispness of the cocktail a palate cleanser to the salty comfort of everyone’s favourite nibble, laden with tangy blue cheese and pickles. For contrast, fried chicken buckets and bubbles are a great way to push margins in that quiet time between day and evening.
Retro rotisserie
A few cutting-edge London restaurants are starting to offer French-style market chicken cooked on a rotisserie and served with fries and salad. It’s not anything fancy, in fact it’s positively retro. But influencers are loving the simplicity of finest quality juicy chicken done well, with sauces.
Toum rotisserie, a Lebanese restaurant in London, is rocking the French culinary influence and plating up with salad, garlic sauce, chimichurri or Café de Paris butter in a bougie cocktail vibe.
For a twist, others are running with Basque Country chicken or an authentic French feel. But all are embracing the sheer theatre of it all that customers love.
Khao soi
Small meets big
Bite-sized canapes look set to be the latest smallplate additions on menus around the UK following their rapid success Stateside.
The growth in use of GLP-1 – 10% of people in the States use it or a similar appetite suppressant –is crossing the water from New York now.
And here, the trend towards ordering less has sparked demand for dishes big on nutrients and flavour.
That means that only the very best small cuts of protein with strong umami flavours will satisfy the nutrient and flavour-dense needs of customers.
Help will soon be at hand for customers who can’t decide between katsu or ramen, in the shape of khao soi.
The northern Thai dish combines a spicy coconut curry broth with both soft and crispy fresh egg noodles, along with toppings of beef, pork or tofu.
Served as a street food and lunch dish or something more substantial, it’s already on the radars of new and existing venues here after taking Australia and south-east Asia by storm. It’s a great way to push margins alongside small plates such as sai ua (Chiang Mai sausage), larb kua (spicy stir-fried minced pork) and tam khanun (young jackfruit salad).
Bottomless lasagne
Pumpkin Lasagne
Serves: 10 Skill rating: MEDIUM
It will soon be time to take your lunch menu to a new level with elevated lasagne slices, perfect for a long cold winter.
The idea offers flexibility in terms of sides and flavour profiles, and the format is a guaranteed winner.
Chef Ixta Belfrage is leading the comfort food campaign with an eight-layered prawn and crispy chilli recipe that will leave customers wanting just one more.
Senza Fondo in London’s Shoreditch has a bottomless lasagne with five-hour slow cooked beef shin ragu for £20 that’s causing a stir. The concept is easily upscaled with salad, burrata with truffle butter and garlic bread – plus a negroni or two.
2. In a pan, melt the butter. Add the diced onion, garlic and pumpkin and cook for about 5 mins until the pumpkin starts to colour. Add the McDougalls Plain Flour and stir.
3. Gradually add the milk, stirring so it makes a smooth sauce. Add the Bisto Vegetable Bouillon to flavour and season the sauce.
4. Add the spinach and sage, then simmer for a few minutes. Remove from the heat and add half of the grated cheese.
5. Build your lasagne in a lightly greased ovenproof dish, starting with a thin layer of pumpkin and spinach sauce, followed by lasagne sheets and then again with the sauce. Repeat until all ingredients are used.
6. Top lasagne with the remaining cheese and bake in the oven for about 40 mins.
What’s on the wishlist?
It’s not too late to make this Christmas nice rather than naughty for your customers and you. Even if your menus are set, you still have time to pull in customers and boost spend by answering their ‘Dear Santa’ requests for a great experience. Unwrap this quick-win ideas guide for inspiration.
Pubs
Pubs and bars
Build the festive buzz
Keep the Christmas energy high right from the start of the month. Program live music, themed quizzes or comedy nights every Friday and Saturday in December. Kicking the entertainment off earlier captures customers before the peak rush and makes the most of ‘Mad Friday’ – the last Friday before Christmas and one of the busiest nights in hospitality. Use social media countdowns, themed decor and seasonal food and drink pairings to generate excitement. Consider pre-booked packages for groups to secure spend and make it easy for guests to plan their celebrations.
Cheeky TVC
Serves: 1 Skill rating: EASY
Ingredients
25ml tequila
25ml vodka
200ml Fitch & Leedes Cheeky Cranberry Lemon wedge, for garnish
Method
1. Add tequila and vodka to a Collins glass filled with ice. Top up with Fitch & Leedes Cheeky Cranberry and garnish.
Deck the halls
Create a warm, inviting atmosphere all month long and encourage guests to linger. Swap everyday glassware for festive styles, add fairy lights, wreaths and seasonal centrepieces. Branded decorations can double as marketing props, for example festive photo backdrops with your logo subtly included. Add candles or LED tealights to tables for a cosy glow, and bring the outside in with evergreen foliage or potted poinsettias. A beautifully decorated venue instantly feels more special, making guests more likely to order that extra round.
Mix it up
Tequila is one of the UK’s fastest-growing spirits. Why not give it a seasonal twist with a tequila and cranberry cocktail? Or add a playful Santa's Little Helper to your festive drinks menu. Bestsellers like Carling and Madri should still take centre stage for easy crowd-pleasers. Showcase a limited-time festive drinks list and consider serving cocktails in punch bowls or pitchers – they work brilliantly for group bookings to boost spend per head. Don’t forget that alcohol-free options such as Casillero Del Diablo Zero Sparkling are a must for designated drivers and Dry January crossovers.
Santa’s Little Helper
Serves: 1 Skill rating: EASY
Ingredients
2 parts rum
1 part coffee liqueur
1 part cream
1/2 part cinnamon syrup
2 dashes orange bitters
Method
1. Shake all the ingredients with ice until well combined. Strain into a coupette glass.
2. Garnish with a Christmas biscuit and icing sugar, grated chocolate or coffee beans.
New Year’s party magic
To increase spend give your New Year’s Eve event stand-out appeal with a theme that sparks excitement. From a glamorous black-tie casino night to a playful ‘Famous Icons’ dress code, the right theme adds instant atmosphere. Guests love themed photo moments they can share online – doubling up as free marketing for your venue. Ticketed events mean you can control numbers, plan food and drink quantities, and ensure a smoother service. Add extras like a midnight fizz toast, confetti cannons or themed table props to max margins.
Finale feasts
Food and drink set the tone for a memorable New Year’s Eve that begins way before midnight. Mix elegance with inclusivity by offering a menu that caters to all dietary needs, from vegan mains to gluten-free desserts. Canapés and grazing boards work well for mingling. Of course fizz is a big focal point. Offer everything from champagne cocktails and prosecco spritzes to sparkling no-alcohol serves such as Eisberg Selection Blanc de Blancs 0.0% that keep glasses topped up. A late-night dessert bar will make sure the energy levels are high and gives guests a reason to stay celebrating after the countdown.
75%
of consumers visited a pub, restaurant or other licensed venue during the festive period
Source: CGA’s consumer research, 2024
Goat’s Cheese and Cranberry Bruschettas
Restaurants
Boost your staff
Short on hands for the festive rush? There’s still time to bolster your team. Advertise seasonal roles on social media, local noticeboards, community job sites and in-house posters to attract applicants quickly. Reward staff referrals with a finder’s fee, bonus gift card or an early finish after a busy shift. Run short, focused training sessions on key service points so new hires can hit the ground running. Even a few extra well-prepared team members can make a big difference to service and morale.
A night to remember
Create an unforgettable New Year’s Eve with a set menu paired with wine flights or champagne upgrades. Add live music to set the tone, or bring in a roaming entertainer for extra atmosphere. Surprise guests with thoughtful table touches, for example mini boxes of truffles, fortune cookies, or handwritten thank-you cards. These small gestures not only enhance the celebration but also encourage return visits in January, keeping your venue top of mind well into the new year.
Sweeten the spend
Maximise spend at every table by training staff to suggest wine pairings, premium sides and post-dinner nightcaps. Create a ‘little indulgences’ menu to present with desserts –think liqueur coffees, dessert wines, or sharing boards of truffles, petits fours and biscuits. Encourage team members to highlight limitededition festive specials to spark interest and prompt impulse orders. Done well, upselling feels like great service rather than a sales pitch, enhancing the guest experience and driving revenue without slowing service.
Clementine Panna Cotta, Berries, Brazil Nuts and Knafeh
Serves: 10 Skill rating: MEDIUM
Ingredients
For the mulled berries:
500ml Shiraz or similar full bodied red wine
200g caster sugar
4 cloves, whole
• 1 cinnamon stick, broken
• 4 star anise, whole
• 10 cardamom pods, crushed
• A selection of berries
For the knafeh:
• 3 sheets filo pastry (keep rolled up)
• Icing sugar, to dust
• 25g Meadowland Block, melted
Method
For the panna cotta:
4 clementines, zested and juiced
11g gelatine leaves
500g Meadowland Double
• 100g whole milk
• 100g caster sugar
• 1 vanilla pod, scraped
To plate:
• Pistachio nuts, chopped
• Segments from 1 clementine
• Whole Brazil nuts
Time-saving staples
Keep your festive service running smoothly with versatile, high-quality products you can trust. Meadowland Double delivers consistent results for cream-based dishes and sauces, while Callebaut chocolate is perfect for indulgent desserts – see page 44 for inspiration. Paxo stuffing, and Bisto and Knorr gravies save valuable prep time without compromising on flavour, and Macphie Brandy Sauce adds a premium finish to puddings. With these kitchen heroes in stock, you’ll save time, maintain quality and keep customers happy – and coming back for more.
1. Zest the clementines and put to one side. Bring the clementine juice to a simmer in a small saucepan and continue to reduce until you have around 40g of juice remaining. Allow to cool, then add the zest to the cooled juice.
2. In a separate saucepan add the red wine, caster sugar, cloves, cinnamon stick, star anise and cardamom pods. Bring to the boil, simmer until reduced by approximately 75% until you have a rich concentrated syrup. While hot, add the prepared berries and macerate for a minimum of 4 hours, preferably overnight.
3. For the knafeh, use a sharp knife to finely shred the filo sheets into noodles. Toss with the icing sugar and melted Meadowland Block. Bake at 190C for approximately 10 mins, carefully turning the knafeh once during baking until it is light golden brown.
4. For the panna cotta: bloom the gelatine leaves in cold water until soft and pliable. Combine the remaining ingredients in a medium saucepan, including the clementine juice and zest syrup. Heat the mix to 80C before whisking in the presoaked gelatine, remove the vanilla pod and then pour the mixture into moulds. Chill until set.
5. To serve, unmould the panna cotta onto a plate, garnish with the mulled fruits, some of the knafeh, chopped pistachios, clementine segments and finish with finely grated Brazil nuts.
to Bar & Kitchen
Cafes
Bake their Christmas
Tempt customers throughout December with yuletide twists on favourites such as cranberry sausage rolls, mince pie brownies or an indulgent yule log. Take inspiration from these recipes and serve as cosy eat-in treats or package beautifully for takeaway gifting. Highlight them on counter displays and menus to encourage impulse purchases and boost sales.
Giftable goodies
Boost your festive sales with easy, ready-to-go presents. Branded coffee cups, tote bags and reusable mugs all make brilliant last-minute gifts and work well displayed by the till. Add gift vouchers for those who want flexibility, giving customers a simple, thoughtful option that’s sure to be appreciated at this time of year.
Festive community spirit
Consider doing a collab with local makers to host an evening festive fair in your cafe, offering stalls, seasonal treats and warm drinks. You may also like to support a local charity by donating a percentage of December sales from a best-selling item. Promote your initiative on social media to attract customers and build goodwill in your community.
Food to Go
Holiday favourites, reimagined
Bring seasonal magic to customer favourites with fun, festive themed menus. A turkey, stuffing and cranberry sandwich is a classic crowdpleaser, while a pizza topped with pigs in blankets or festive loaded fries offer a great talking point on socials. Why not give fish and chips a festive makeover with spiced-orange batter – a fun, memorable twist for December takeouts.
Big night prep
Christmas Eve and New Year’s Eve are two of the busiest nights for takeaways, so preparation is key. Keep shelves fully stocked, rosters packed with staff and delivery drivers ready to go. Stand out in a crowded market with simple offers – like a free Coca-Cola with every pizza – to boost orders and customer loyalty.
“We’re a curry house, Nando’s and pizza restaurant in one, so our menu stays focused at Christmas, although Baileys is always a hit. As a community focal point, we partner with a charity to deliver customer-donated gifts to sick children, strengthening bonds. Christmas and New Year are busy but we close on the main days so staff can spend well-deserved time with their families. We get the goodwill back in spades”
Syed ‘Tabs’ Shah runs Grill n Chill in the Durham seaside resort of Seaham
School and care homes
Turning tradition into togetherness
In the cost sector, Christmas isn’t about driving sales, it’s about creating moments that matter. Whether you’re a care home or school, the festive season is a chance to spark joy, bring people together and make lasting memories. From themed activities to special menus and decorations, there are so many ways to lift spirits. For residents and pupils alike, it’s these thoughtful details that make Christmas a highlight of the year.
Activities to spark joy
Add sparkle to the season with interactive activities for residents. Try a Christmas cooking session making easy coconut-covered festive trees – a treat they can enjoy creating and eating. Host a cheese and wine or port-tasting evening, inviting friends and family to join. These relaxed social occasions encourage conversation, build connections and create heart-warming memories. They’re also a simple way to bring the wider community into your care home for a little extra Christmas cheer.
Team gratitude
Many care home kitchen staff spend Christmas away from their families to make the season special for residents. Show them they’re valued with meaningful gestures – a Christmas lunch or buffet or small gifts like chocolates and festive mugs. A ‘shout-out board’ where colleagues recognise each other’s efforts can go a long way to boost morale. These thoughtful touches help create a sense of togetherness over the busy holiday period.
Christmas in the canteen
Bring festive feels to the school dining hall with creative menus and memorable activities. Serve themed mains like a Christmas-dinner-in-a-wrap for a fun, easy-to-eat option, alongside seasonal desserts that pupils will love. Add an interactive element, such as a decorate-your-own-cookie station to get everyone involved. Encourage festive spirit with table decorations, Christmas music and a friendly best-decorated-table contest. It’s the little details that make lunchtimes memorable, keep pupils engaged and turn mealtimes into a highlight of the school day.
Coconut Ice Christmas Trees
Serves: 16 Skill rating: EASY
Ingredients
• 100g Carnation Original Drizzle or Carnation Condensed Milk
• 150g icing sugar, sieved
• A few drops of green food
Method
colouring (optional)
• 70g desiccated coconut plus extra for coating
• 2 tsp sugar decorations
1. Mix together the Carnation Original Drizzle or Carnation Condensed Milk, icing sugar and green colouring, if using. Stir in the desiccated coconut. The mixture will be very stiff.
2. Shape the coconut ice into balls then flatten the base and pinch the top, gently shaping the ball into a cone shape. Shake the extra desiccated coconut onto a plate and roll each tree in the coconut, making the top of the cone pointy.
3. Push the sugar decorations into the trees. You can use white writing icing to stick them on if needed.
4. Leave 2-3 hours until firm and set. Keep refrigerated in an airtight container and use within 3 weeks.
SCAN HERE
How
finding the balance between tradition
and trying something new is the secret to one hospitality couple’s success
Christmas always comes early for hotel owners Steven and Charlotte Bennett – a whole year early, to be precise. No sooner has the last pine needle been swept away from the floor of their 37-room “gamble that worked” than thoughts turn to planning next year’s festivities. Although buying the manor, hotel and Pig and Whistle pub was a huge risk for the former celebrity fashion stylist and her Patron Head Chef husband, they revel in the excitement of it all.
“Research, research, research… …is the secret. Look what other people and businesses are doing and adapt these ideas. Try them, and if they don’t work, go back to the drawing board. It’s not about copying others but taking inspiration from other areas and bringing something different that fits your business to the table.”
Charlotte’s life running the stylish operation set in 36-acres of woodland is a far cry from looking after the fashion needs of Nigella Lawson, Dannii Minogue and Holly Willoughby.
“I was in London and suddenly realised that being screamed at because I didn’t have the right size pair of Jimmy Choo shoes wasn’t what I wanted,” she adds.
WHERE? Healing Manor Hotel, Grimsby
Marketing is key
Now Charlotte spends her days negotiating with suppliers, looking after her 96 staff so that they can look after the customers, and planning exciting new marketing initiatives.
She’s good at it too as the full house for the midweek lunchtime offer of a sandwich, coleslaw, truffle and Parmesan fries with a brownie or lemon drizzle cake for £10 proves.
Cleverly designed packages offering a combination of bed and dine at the relaxed luxury 4-star venue have been curated with the same meticulous planning that precedes every Christmas.
“When Christmas is over, we look at emerging trends in decor, food and drink to explore what our customers will be looking for based on the feedback we get from them,” she says.
Act on feedback
“Whatever the time of year when customers book with us, the automated system sends them a feedback form. Once we get that we always call them to see where we could have done even better.”
The hotel launches its Christmas marketing campaign in September, when the social media countdown for customers and the team swings into action.
Embrace social media
“We’ve made a video reel of a Land Rover Defender with a ribbon and Christmas tree on the roof driving past the front of the hotel. Like the Coca-Cola lorry, it’s subliminal and gets people thinking,” says Charlotte.
Based on 2024’s guest stats, popular food and drink choices and new experiential choices, the team negotiates with suppliers – almost all of them local – for the best possible prices months ahead.
“Experiences are the new big thing in hospitality. People want to have something they couldn’t possibly have at home and at Christmas they will spend more to get it,” says Charlotte.
Get the balance right
She insists it’s also about finding the right balance between driving volume and maximising the average spend: “So we have a three-course beef Wellington experience for £50 a head because it’s not something people will cook themselves and it’s a luxury.
“With costs rising, you need to maximise your cash margins while also finding the perfect balance between low and high volume.”
Turkey is always the volume winner – the hotel sells 3,500 portions over Christmas – and the couple’s customers expect it served with Steven’s flourishes learned over 30 years in Michelin restaurants.
Seize the seasonal spend
Most people are happy to push the boat out, so the seven-course tasting menu in addition to the main eight weekly one is always popular. Looking for a snack? Grimsby’s famous haddock and chips is a constant standout bar snack option.
Steven says: “At the other end of the scale we offer smaller plates from the main menu and a few higher margin specials with locally foraged ingredients. I’m doing a Cornish pheasant pastie with brambles and nettles covered in grated Yarg as a small plate that has a good cash margin.”
Local and sustainable
Local provenance and sustainability are major selling points for the hotel, which attracts a significant proportion of its customers from nearby villages, all eager to support producers in their area.
Charlotte says: “We always tell the story of where our food comes from on social media and our menus. We have a ‘Meet the Supplier’ section on our website and many of them are independent, family-run interests.
“Next year we’re planning to hold a Farmers’ Market on the site to support them and the circular local economy; without it, we’d struggle to get great produce and the waiting and hotel staff we need.”
Put sales first and margins will follow
That inclusivity is a key part of the careful strategy behind the growth of the hotel as a destination, admits Steven: “When we started, it was all about sales rather than costs. Margins came second, but now we’ve grown trust and a reputation, we’re flipping that.
“The market will attract people who might not normally come here. They’ll pop in for a glass of wine or a coffee, like what they see and hopefully return.”
Build relationships, offer experiences
Charlotte agrees: “Relationships are crucial so Christmas is a great time to take a helicopter view of your operation and grow them with regulars and new guests visiting in a corporate group or party, who might return with their families.”
As soon as Halloween is over, activity ramps up – and not just for the fast-approaching festivities – as the Healing team send out Black Friday voucher experience email offers to databased guests to fill the lean January to May months.
“People love a treat, and at that time of year everyone is getting in the Christmas mood, so jump on it! Vouchers are a perfect gift and they’ll keep your revenue ticking over when traditionally it doesn’t,” says Charlotte.
The hotel’s marketing plan for 2025 has ensured almost 80% of rooms are always booked, 65 weddings have been hosted and the steady stream of satisfied visitors continues to grow.
Change with your audience
Part of that is down to a willingness to move with the times, stresses Charlotte: “Not all Christmas parties are like they were. Younger people and Gen Zs are making up a higher percentage of the audience and they don’t want boozy nights with tribute acts.
“We change our proposition to fit the needs of the booking, so they might want fun and something a bit bougie that’s Instagrammable. We’re also seeing smaller work groups of six who might get together because they work from home, rather than 150.
“By accommodating their requirements we build relationships and very often people come back with their partners.”
Upsell cleverly
The new-look Christmas and New Year’s Eve party is also very often a no- or low-alcohol affair. The hotel gets through four barrels of Heineken 0.0% beer a week, while the front of house team are all well trained in building a rapport with customers to pair drinks with food.
“Upselling is so important, so selling wine by the glass is a great way to drive margins. Many people might go for the cheapest wine but if you offer them a Sauvignon, they’ve heard of it and will usually go for that, which is medium priced”
Charlotte Bennett, Hotel Owner
Tinsel train your team
That type of nuanced training will step up a level next year when Charlotte’s purpose-built app, complete with chatbot and a host of HR-related articles, swings into action.
“It’s been a while in the making but it will effectively allow the team to train themselves on service, food, drink, days off, holiday bookings… you name it,” she says.
“People might want cocktails, so it’s key that our staff know what cocktails are best at what stage in the meal. We now use a lot of premium premixed cocktails, which save time and don’t compromise on quality or margins.”
Above all, give it a go!
When the decorations come down and the bells stop chiming, they’ll begin a review of what worked and what didn’t.
Charlotte says: “We embrace a bit of chaos in our business lives and always think ‘let’s give it a go’ because if you take a calculated risk with a worst-case scenario in mind, if it turns out to be a gamble that works like ours is so far, you’re winning.”
Loaded skins
Scoop out leftover baked potato halves, mix the flesh with cheese, herbs or cooked bacon, then refill the skins. Bake until crisp and bubbling. Serve as a snack, bar bite or starter with sour cream or salsa on the side.
Bubble and squeak
Mix mashed potato with cooked cabbage, sprouts or other leftover veg. Shape into patties, then pan-fry until golden. Sprinkle on herbs, cheese or top with a poached egg to make it menu-worthy – either as a brunch side or veggie main.
Potatoes
Simple ways to give leftover mash, roasties and more a delicious second life
Potato soup
Blend leftover mash or boiled potatoes with stock, onions and seasoning to create a quick, hearty soup. Add cream or dairy-free alternatives for richness. Garnish with croutons, cheese or herbs for a simple dish that uses up potatoes in bulk.
Roastie hash
Chop leftover roast potatoes, fry with onions and any cooked meat or veg you have to hand. Top with a fried egg and fresh herbs. It’s perfect for brunch or a comforting staff meal at the end of service.
Bar WATCH
How safe are your customers?
Awareness and training are critical to the success of Ask for Angela campaign’s mission to help people feel safe and comfortable on a night out. We speak to Director Sylvia Oates
How does Ask for Angela work?
If someone feels threatened or vulnerable in a premises promoting its involvement with posters, stickers or online messaging, they can approach staff and ‘Ask for Angela’. The phrase is known among under 25s, so a trained colleague should recognise it and discreetly call security, lead the person to a safe space or help them leave the premises.
What’s the benefit for members?
Nearly half of people and 63% of women are more likely to visit a venue where they feel safe (YouGov) so participating venues have the edge when people, particularly women, are planning a night out.
How important is training?
It’s vital – if the ‘Angela’ phrase isn’t recognised, it could mean the person feels even less safe. Our training helps staff identify vulnerable guests who might be more likely to need help, when and why. We teach staff how to spot the signs, be curious and use bystander intervention techniques.
How do you spot the signs?
There are lots of ways, such as by recognising withdrawal, distress and confusion or if someone’s body language, facial expression or avoidance suggests they might be uncomfortable with another person’s coercive actions..
What’s your biggest challenge?
Training. We want venues to be full, and to achieve that the experience must be safe. If bars and pubs don’t reinforce their pledge because staff aren’t trained, customers might stay away. High turnover brings a training challenge but venues that keep their team updated can recoup any training costs through extra custom within a week.
Download your free resources to set up Ask for Angela
Contact Ask for Angela to get your staff trained
women experience sexual harassment in pubs, clubs and bars 63%
Source: YouGov
3 to try...
fresh pours for customers
craving something different
La Quintinye Royal Extra Dry Vermouth
Also available in Blanc and Rouge, these quality vermouths contain 37 aromatics. Sip or try in cocktails.
Dubliner Irish Whiskey Honeycomb Liqueur Caramel, butterscotch and toffee notes make this velvety liqueur perfect for the festive season.
Ginger Buzz
Serves: 1 Skill rating: EASY
Ingredients
• 35ml Dubliner Irish Whiskey Honeycomb Liqueur
• 100-150ml ginger ale or beer Orange slice, to garnish
Method
Fill a highball glass with ice. Pour in the Dubliner Irish Whiskey Honeycomb Liqueur. Top with chilled ginger ale or beer and stir gently. Finish with orange slice.
This blended rum embodies the adventurous spirit of the legendary pirate, creating a bold and unique flavour profile.
Jack Link’s Beef Jerky Teriyaki
Marinated in soy sauce, ginger and spices, this high protein, lowfat snack is a brilliant twist on the traditional jerky. Get it on your bar to jazz up your offering.
What’s on your bar?
GEORGE JANACKOVIC
General Manager at Ascott’s in Bromsgrove
“We’re a fun-for-everyone, vibrant street food restaurant and bar with sport”
Desert island drink?
As I am soon expecting my first child... Guinness 0% if my wife is reading this...
Customer favourite wine and cocktail?
Pinot Grigio and our Hugo Spritz. But watch this space for our new autumn cocktail menu coming soon.
Most versatile soft drink?
Elderflower pressé – delightful on its own but also a fantastic light-on-the-palate mocktail and cocktail ingredient.
Best-selling beers?
Cisk, a Maltese lager you’ll struggle to find anywhere else in the UK, and Clarkson’s Premium Hawkstone lager.
What spirits do well for you right now?
A good vodka is the perfect ingredient for guests wanting a tipple without the hard spirit harshness.
Anne Bonny Spiced Rum
Festive service wins!
Six simple steps to keep service smooth, welcoming and memorable during the Christmas rush
Keep guests in the loop
Create a contingency plan
If service runs behind, prep your staff to be ready to offer a goodwill gesture – perhaps a complimentary mocktail, bar snack or dessert. It buys time and can turn a negative experience into a positive one.
Make sure your Christmas opening hours are easy for customers to find online, on menus and in the venue. If things are running late, be upfront with guests on arrival so they know what to expect. And brief your front-ofhouse team to tell customers if there are delays during service.
Add a touch of surprise
Small gestures go a long way. A mini candy cane, cracker or seasonal nibble on the table makes bookings feel special. You could even dress your team in subtle festive accessories to raise the Christmas spirit.
Keep the energy high
The atmosphere is as important as the food. Encourage your team to have high energy. Greeting guests with warmth, a smile and seasonal comment creates connection and a positive first impression.
Make waiting part of the experience
Queue for the bar? Hand out mulled apple juice tasters. Busy kitchen? Offer a festive trivia card or mini pub quiz to keep tables talking and relaxed while customers wait.
Think beyond the table
Offer coat checks, gift-wrapping for takeaway purchases or help with booking taxis. Extra thought during the busy season can make your venue stand out and encourage return visits into the new year.
Callebaut
4 WAYS WITH CHOCOLATE
Callebaut chocolate is pure indulgence – and with a touch of creativity, it can transform Christmas menus into something truly special
FRUITY CRUNCH SORBET 1
Coconut milk
Dissolve sugar, orange zest and cocoa powder in coconut milk and pour over dark chocolate callets until melted.
Look up #FoodTok on TikTok for recipes and viral food trends. You'll learn what’s hot and get ideas for dishes that will draw in diners. GET STUCK INTO #FOODTOK
Fruits and nuts
Stir in dried cranberries, candied orange peel, pistachio nuts and crushed amaretti biscuits until evenly coated. Freeze in an airtight container.
Garnish
Remove five minutes before serving, and finish with a handful of fresh raspberries and chopped nuts for an indulgent look.
2 BANOFFEE BLISS
Biscuit
Blitz digestive biscuits into crumbs, add chocolate callets and melted dairy or vegan butter. Press into a cake tin and chill.
Condensed milk
Bring condensed milk (dairy or vegan) to the boil, add the chocolate and stir well. Pour on top of the biscuit base. Top with a layer of sliced bananas.
Cream
Warm dairy or vegan cream and chocolate to make a ganache. Whip more cream, fold in the ganache and pipe stars to decorate, topped with chocolate shavings.
WINTER WONDERLAND SIP
Dark chocolate
Melt dark chocolate and milk together until smooth. Set aside to cool.
Kahlua
Pour Kahlua into the bottom of a cocktail glass. Pour Baileys over the back of a tablespoon on top of the Kahlua to form a layer.
Layer up
Pour the chocolate milk over the back of a spoon on top of the Baileys to form another distinct layer. Then decorate with pipes of cream and a chocolate curl.
Scan here for the full Callebaut chocolate recipes online Unwrap the recipes
The UK chocolate market is worth
annually, with premium chocolate the fastest-growing segment £4.3bn
Source: Mintel, 2023
Sponge
Whisk egg whites and sugar into a meringue. Fold in egg yolks and cocoa powder, spread into a lined tray and bake.
Mousse
Melt white chocolate with whipping cream and cool. Gradually fold into more whipping cream to make a smooth mousse. Repeat with milk chocolate.
Decorate
Cut the sponge into four, layer with white mousse and roll into a sausage. Pipe milk chocolate mousse over each, top with icing sugar and chocolate shavings.
Fine dining… in a coffee shop!
Two friends with a passion for excellence in food and drink have a vision for the future of the high street
Imagine a dream cafe where the highest quality coffee is prepared to perfection alongside Michelin star quality food – all at value for money prices.
Award-winning barista Dhan Tamang and elite chef Gary Moreton-Jones are turning that vision into reality with stunning results.
The discreet frontage of Kavi Coffee looks like many independent cafes the length and breadth of Britain… step inside though and it’s a treasure trove of aromas and flavours.
Michelin-trained Gary and coffee shop entrepreneur Dhan launched the new concept in Hampshire 18 months ago – and it surpassed its targets within months.
Fine dining meets coffee culture
“My background is in fine dining and Dhan’s is running coffee shops, so it made sense to create a destination for people seeking exceptional quality at affordable prices,” says Gary.
After 30 years’ graft at establishments including Le Manoir Aux Quat’ Saisons, he opened a string of successful venues specialising in everything from premier fish and chips to quality pop-up food.
But he admits he’s finally settling down “a bit” since designing Winchester’s newest cafe with the intention of making food and coffee an experience on a par with a £50 a head ‘special occasion’ meal.
Make your kitchen a theatre
The open-plan kitchen is a calm hive of activity next to a rear seating area where guests can watch their food being cooked. A highlight is always the pouring of the molten chocolate that goes into Kavi’s famous brownies.
“Great food is about theatre and attention to detail. People who come here know they’ll get consistently excellent food, drink and service, for far less than fine dining prices,” he adds.
Prices around the £13 mark for inventive, quality dishes such as spiced chorizo potato hash and best-seller smashed avocado on sourdough with eggs and a lime and chilli dressing, are far from eye-watering.
Balancing
cost and quality
Food Director Gary says: “Our customers know we will never compromise on quality and ingredients. If it’s expensive but it’s value for money, then it’s not expensive.”
He works closely with the ex-chef rep from Country Fare and two other suppliers to ensure only the best quality ingredients are sourced from around the county.
“We play them off against each other a little bit and they know and expect that. It means we can get better longer-term deals or price reductions that suit everyone,” adds Gary.
“Costing things is a tough one but when you look at what we offer and compare it to some big chains charging £21 for a burger and extra for chips that you could do at home, we’re confident we’re excellent value.”
Surviving tricky times
Gary Moreton-Jones, Director of Food
That ‘affordable luxury’ mantra sits alongside a regular three-monthly menu change where the team examine margins and portion sizes in what both directors concede are “tricky times”.
The cost of chocolate has quadrupled, forcing Gary to be creative and switch the favourite loaded French toast’s main ingredient for
seasonal vanilla and New Forest strawberries. “Sometimes people ask why a dish isn’t on and the team are trained to communicate openly with them about the cost of ingredients,” admits Gary. “We offer a friendly welcome, we know our customers by name and they expect and receive consistency every time.”
Freshness and technology
The margins remain healthy despite the hike in National Insurance which he says has hit the sector very hard. Much of that is down to Kavi’s reputation for keeping its offering fresh and willingness to embrace technology to let the staff focus on interacting with customers.
All 14 staff hired on day one are still working as baristas or in the kitchen, which was designed with matching output to 100 covers specifically in mind.
There’s little to no food wastage here either – Gary orders 45 kilos of smashed avo and 35 packets of halloumi on a Wednesday to cope with an expected 600 covers between Friday and Sunday.
Shake up your menu
Prep day is Thursday when pork belly from a local farm is slowly braised in bay leaves and onions before being cooled and marinated in Dijon mustard and maple syrup before being sliced and served with bacon jam to create the venue’s house roll.
Gary’s mushrooms are cooked down, mashed with garlic and onion before being grilled and cut into soldiers, covered in Parmesan and added to eggs with sourdough and a ramekin of hollandaise. They’re now one of the most asked for items.
It’s those fine dining meets coffee culture touches that he insists are easy for any trained chef to incorporate in their menu.
Be flexible and delight your guests
Gary adds: “You have to always put yourself in the shoes of the customer and ask what they would want besides chilled vibes, a relaxed environment and high standards of service.
“We noticed a slight lull in food orders between 2 and 4pm on a Sunday so we started our loaded Yorkies and they’ve gone down a storm.”
Hardly surprising, given the choice of quality cuts of local pork, lamb shoulder or beef in a plate-sized Yorkshire pudding, plus horseradish cream or apple sauce on a bed of potato puree and the freshest seasonal vegetables.
“Again, it’s a fine dining, quality roast dinner that most couldn’t match at home for £17 in a good portion size, and we still make a margin on it,” adds Gary.
Gary insists: “We aim to be 1% better every day. We want to be known as having the best Full English in the region, being the best coffee shop in the country and being an international brand within five years.”
The Coffee Guru
When Nepalese-born Dhan tasted great coffee for the first time after leaving his homeland, it was a revelation that changed his life forever.
That first taste of luxury set him on a journey to discover the minute details of a drink that’s now one of the nation’s last affordable luxuries.
He moved to the UK as a trained barista in 2016 midway through a run of six consecutive wins in the UK Latte Art championship and was once ranked the world’s fourth best in his field.
On the back of his notoriety he set up his first business, growing it to run 13 coffee shops and published a coffee art book before founding Kavi and joining forces with Gary in 2024.
The coffee counter at their venue is where high tech precision, pressure and water temperature meets beautifully smelling grinds – and pastries or mains to match.
“I love a flat white because of the coffee-to-milk ratio, but increasingly we’re seeing a rise in demand for 20-hours prepared cold brew coffee and green or blue matcha,” he says.
“We source our coffee from a speciality roaster that donates profits to conservation and community projects, and always ensure the food on show is too tempting to resist.”
Dhan is now sharing his passion at a Coffee School on Kavi’s second floor. Interactive latte art and home barista courses are causing a buzz in the town in more ways than one.
Dhan says: “The coffee shop is people’s main access point and because we’re so passionate about creating the perfect brew, it’s like going down a rabbit hole for many. Great coffee, great food and great company – that’s the secret to our success so far.”
But it won’t end there. The pair also have plans for a Cookery School and a Pilates studio at the three-storey venue as part of their plan to make it a food, drink and leisure blueprint for the future.
Gary and best friend personal chef Jay Gheddes have lots to say about the state of the hospitality industry… and they’re not afraid to share it. They’ve launched the Dishy Dads podcast to share their passion for food and fatherhood. It covers everything from mental health to tapas and hairy backs to sweltering kitchens. Their sometimes sensible, sometimes frivolous take on the world of cheffing started when they were invited to be on-stage stars at the Foodie Festival roadshow.
Gary says: “We were making food and chatting, and someone said we should do a podcast so we thought ‘why not?’ It’s the kind of stuff you hear in every kitchen and it seems to be hitting the mark.
“We’ll discuss anything from dad bods to man flu and famous people we’ve cooked for, so it’s all fairly random but fun and serious when it needs to be.”
Check out their YouTube video on how they created the kitchen at Kavi: SCAN HERE
Dhan Tamang, Kavi Coffee Director
dry january
never tasted so good
Join the no and low new year revolution without compromising on flavour
Eisberg Selection
Pinot Noir 0.0%
Light, juicy and crammed full of blackcurrant, cherry and sweet spice flavours. A sophisticated, veganfriendly Pinot that delivers all the finesse without the alcohol.
A bold, zesty classic that will tingle the taste buds. Best served over ice with lime and a raspberry garnish – or as the ultimate mixer. Now in a vibrant new design, ready for the next generation of flavour fans.
Madri 0.0%
Same crisp, refreshing Madri taste – just without the buzz. Brewed using cutting-edge alcohol-removal technology, it’s clean, fresh and unmistakably exceptional.
All the unmistakable Coca-Cola taste but with zero sugar and zero calories. Available in lime, lemon, cherry, vanilla – even Oreo. Going no and low never tasted this good.
Rekorderlig Alcohol-Free Strawberry-Lime Cider
Bursting with ripe strawberry and a zesty and refreshing lime kick, blended with pure Swedish spring water. Vegan and gluten free, and just as refreshing as the original bestseller.
15.5 million
– almost a third of the UK population –took part in Dry January this year, the largest figure yet are driving a significant portion of the low and no-alcohol sales
Source: Alcohol Change UK
Mindful drinkers aged between
24 and 34
Source: YouGov and The Portman Group
J20 Orange & Passion Fruit
Coca-Cola Zero Sugar
Soup-erstar Brit with a twist
Mike Bury’s unexpected brush with fame during work experience at a local cafe was the moment he realised he was destined to be a chef
What happened?
I’d been to college, did some front of house training and got part-time jobs at weekends to fill in. When I was at the cafe, I made cream of mushroom soup and the next day the boss called me in. I thought I was in trouble, but it turned out one of the customers had been raving about my soup – it was The Charmer and Chariots of Fire actor, Nigel Havers.
Did that inspire you to become a chef?
Yes and no. The buzz I got from having one of my dishes complimented was and still is the fuel that drives me, but it was my mum’s influence that meant I was probably always going to cook.
I’d help her bake cakes and dishes at home and I’d lick the bowl afterwards, so I guess it was always in my blood. I’d been thinking of going into planning, but the satisfaction of creating a new dish and hearing the positive reaction to it was always going to win out.
How did your career unfold?
I worked several evenings a week in a local restaurant, got my break as a commis chef at a bigger restaurant and worked my way up for a decade.
Then I got a job as sous chef at The Hispanist, an awardwinning restaurant specialising in Spanish influenced small plates in Hull. I learned a lot there that I’ve introduced to the Crown and Anchor near Beverley in Yorkshire, where I’m Head Chef. I’m very lucky that I get to play with food all day.
What would you say to the 16-year-old you?
To do well in cheffing you have to love what you do but you also need to get your head down, concentrate, read menus, follow and learn from lots of chefs and restaurants.
I have a short attention span so reading Bar & Kitchen magazine is perfect because I can dip in, dip out and stay ahead of what’s happening in terms of new products, ideas and recipes. You never stop learning as a chef.
How would you describe your cooking style?
Great British cooking has always been my inspiration, but my experience at The Hispanist taught me to think differently about the classic plates.
I do a refined version of gammon, egg and pineapple with a bacon chop, garlic and black treacle glaze along with egg and a pineapple salsa.
People love a spin on food they’re familiar with and my dish that won Feed Your Eyes was a skrei cod with leeks, mussels, samphire and warm tartare sauce.
The cod is firmer and has a more delicate, fresh taste and when I put it on the menu, we had people calling up to see if it was still on. Sadly, there was only a small supply.
What’s your favourite cuisine?
When I’m not prepping good honest beef and ale pie with a mixture of shin, chuck, stock and ale, I love visiting a Brazilian restaurant near here where they bring different cuts of delicious pink meat to the table.
Having said that, I’m always partial to a classic lasagne and a good old cheese toastie.
What do you think of Bar & Kitchen magazine?
I always look forward to it when my food orders come through. It’s easy to read and the online version is great for when I’m browsing.
Sometimes I might try a new product off the back of something I read and, if it works, I’ll add it to my order. It’s great when you get an idea and find your local supplier can get you ingredients from nearby.
Would you recommend other readers to enter Feed Your Eyes?
No, because if no one else enters I can keep winning and sharing my most popular new dishes, because every chef craves that brilliant feedback! It’s what makes us tick. Seriously though I’d recommend it because it gives you a platform and really gets your venue’s name on the map.
From nostalgic comfort foods to inventive takes on classics, UK produce delivers on taste, storytelling and marketing. Here are some fresh ideas on how to hero local flavours on your menu
Meat mastery
British lamb, beef and pork are globally renowned for quality. Think beyond roasts with slow-cooked lamb shoulder tacos, beef shin ragu, or pork belly bao buns. These all put a fresh spin on traditional cuts. Source from trusted local farms to highlight provenance, and make use of less mainstream cuts, such as beef cheeks or pork neck, to add value while keeping costs down.
A Colman’s twist
Colman’s Mustard brings unmistakable heat and heritage to the table. Don’t just use it in the condiment pot – add it to salad dressings, marinades, or a bold mustard butter for steaks. Stir through mash, glaze sausages before roasting or whisk into rarebit topping. A little goes a long way, meaning you can reduce other seasoning and still achieve a punchy flavour that’s instantly recognisable to customers.
Marmite magic
Love it or hate it, Marmite is a British icon – and far more versatile than just spreading it on toast. Add depth to gravies, marinades or veggie burger mixes. Stir into a cheese sauce for a savoury kick, flavour churros for an enticing bar snack or mix through lentil stews. Its rich depth makes plantbased dishes feel meatier and elevates comforting classics into something extra special.
Versatile veg
Seasonal veg keeps menus exciting, cost-effective and sustainable. Celebrate heritage potatoes, asparagus and rhubarb. Think roast spuds with rosemary, charred asparagus for salads and brunch dishes, or use rhubarb in chutneys and savoury glazes. Highlight the farm or region they’re from for field to fork freshness.
76%
of consumers are drawn to UK-sourced dishes because of their provenance, quality and sustainability
Source: Bidfood & CGA by NielsenIQ Trends 2024
Creative custard
Bird’s Custard is a nostalgic staple, but it can double up as a base for creative desserts. Infuse with vanilla, cinnamon or citrus to reinvent it, or layer into trifles, pots and sundaes. Freeze into ice cream, whip into sauces or serve warm with puddings for comfort food appeal. Its familiarity is reassuring, while still allowing chefs to create inventive twists and refresh this much-loved British classic.
Cheese champions
Chocolate Custard Pot with Mango and Coconut
Serves: 10 Skill rating: MEDIUM
Ingredients
• 1.1l milk
• 120g sugar
• 150g Bird’s Custard Powder
Method
From creamy Stilton to crumbly Lancashire, British cheeses are a menu powerhouse. Add them to pies, toasties, souffles or grazing boards for instant impact. A seasonal British cheeseboard with artisan chutneys and crackers can become a premium upsell for groups. Cheese sauces also work well across menus. Think local Cheddar in macaroni and soft cheeses in desserts. Highlighting seasonal or regional cheeses easily adds extra menu appeal.
• 25g McDougalls Cocoa Powder
• 400ml coconut milk
• 200ml mango coulis
1. To make the custard, pour 150ml of the milk into a bowl. Whisk the sugar, Bird’s Custard Powder and 15g McDougalls Cocoa Powder and mix well.
2. Pour the rest of the milk and coconut milk into a pan and heat to just below boiling.
3. Pour the milk, sugar and custard mix into the pan of milk and whisk.
4. Keep whisking and heating until it’s thick and just begins to boil. While hot, carefully pour the mix into the moulds, allow to set and then put in the fridge for a couple of hours or overnight.
5. Serve topped with mango coulis and a dusting of McDougalls Cocoa Powder.
Marmite Churros
AI MADE SIMPLE
Save time, spark ideas and make your business look its best with these simple ways to use ChatGPT
If you’ve heard of ChatGPT but never quite known how to use it, you’re not alone. For many hospitality businesses, AI still feels like unfamiliar territory. But the truth is, tools like ChatGPT can be a game-changer for saving time and money. It can help you brainstorm content, beat writer’s block and polish your marketing so it looks more professional. The best part? It’s free to use for text-based tasks and with a few clear prompts you can get results in minutes. Think of it as your 24/7 on-demand assistant.
Instant social content
Running social media channels can feel relentless. ChatGPT can help you create post ideas, draft captions and even adapt content for different platforms. Just tell it about your business (e.g. “I run a coffee shop in Bristol…”) and the style you want (e.g. “friendly and informal”) and it will generate ready-to-use text. You’ll still want to tweak it to match your exact voice, but it’s a fast way to fill your feeds.
Fresh customer engagement
If your Facebook page is feeling a little flat, AI can spark new ways to engage customers. Ask ChatGPT for competition ideas, poll questions or staff interview themes. You might get suggestions you hadn’t considered – from ‘meet the team’ Q&As to ‘guess the ingredient’ reels. Adding these to your content calendar can boost interaction and keep followers coming back.
Tempting menu descriptions
Struggling to write the perfect dish descriptions? ChatGPT can take them from bland to brilliant by creating mouth-watering descriptions in your brand voice. Simply paste in the dish name and a few key details, then refine what comes back. You can even ask it to generate multiple styles, whether it’s traditional pub warmth or sleek fine-dining elegance. Then choose the one that fits best.
Stress-free event planning
Hosting a Mother’s Day afternoon tea? ChatGPT can act like your virtual assistant. Give it the event, your venue type and what’s involved, and it will create a checklist covering decor, music, food prep and timings. Nothing gets missed and you can even ask for a running order for the day, complete with set-up reminders and prompts for social posts.
Effortless admin
From daily cleaning tasks to weekly stocktake reminders, ChatGPT can help you create clear, task-focused lists based on your venue. Include details like ‘UK hygiene standards’ or ‘small cafe kitchen’ and it will tailor the results to your needs. These are ready to print and you can pin up in staff areas, saving managers valuable time.
Themed entertainment ideas
Need a fresh pub quiz twist? Ask for 10 winter-themed rounds, each with a title and brief description. You can also get seasonal music playlist ideas, games for charity nights, or even decor themes for special occasions. The more context you give, the better the suggestions.
ChatGPT can also create event posters, but you’ll need ChatGPT Plus for that. It costs around £15–£16 a month, but it’s worth noting that you can subscribe for just one month whenever you need it.
Example prompts to try
Here are some copy-and-paste prompts you can test out today. The key to getting great results is giving as much detail as possible – think about your venue type, tone of voice and what you want the outcome to be.
“Give me 10 themed pub quiz round ideas for winter, each with a creative title and a brief description.”
“Write a fun and upbeat Instagram caption for a picture of our new flat white with oat milk, aimed at young professionals. Include 3 UK-focused hashtags.”
“Write a short, tempting menu description for ‘Slow-braised beef pie with ale gravy and buttery mash’ in a traditional British pub style.”
“Create a simple daily cleaning checklist for a small cafe covering front of house, kitchen and toilets, based on UK hygiene standards.”
Fact checking
It’s important to remember that AI isn’t perfect. Always fact-check if you’re asking it to generate factual information, as mistakes can creep in. But for sparking ideas, speeding up admin and polishing customerfacing copy, it’s a powerful tool. And the more you experiment with prompts, the better the results will be.
WIN A£50GIFTCARD Plusachancetopromoteyourbusiness
#feedyoureyes
Most chefs love to share their culinary triumphs, so why not get your venue known to thousands of Bar & Kitchen readers by letting us know your best starter, main or dessert? The best win a £50 Amazon gift card… and a big shout out in the next issue
Winner Starter Winner Main Winner Dessert
English Courgettes with a York Air Dried Ham
“Inspired by a Turkish dish of courgettes marinated in oil, salt, grated garlic and fresh lemon, this dish is simple, super tasty, seasonal and showcases a beautiful English ingredient”
Dan Cavell
@hem_restaurant Executive Chef, HEM Restaurant, Warwick
Sponsored by:
How to enter
Squash, Spinach, Lentil & Sweet Potato Wellington, Roasted Roscoff Onion, Poached Baby Leek and a Red Pepper, Orange & Ginger Sauce
“Everyone enjoys a Wellington so a vegan one that looks and tastes amazing is always going to be a winner. We’ve had great feedback from vegan and nonvegan customers alike”
Barry Liversidge
@baz_food_pics
Head Chef, The Pyewipe Inn, Lincoln
Sponsored by:
To be in with a chance of winning, post a photo of your best dish on X or Instagram, and tag #FeedYourEyes and @barkitchenmag
Dark Chocolate Tofu Ganache, Rum & Demerara Roasted Green Peppercorn Studded Pineapple & Passion Fruit sorbet
“The result of a client asking for an elegant and sophisticated vegan dessert, it uses refined plating and modern techniques and is proof that vegan food can be elegant and hit the brief”
