Bar & Kitchen September/October 2025

THE REBEL BREWERS WITH A CONSCIENCE

7 TIPS TO HELP YOU SURVIVE AND THRIVE

NIGHT FUN WICKED FRIGHT & Kitchen Bar

Don’t miss our devilishly good guide to a fang-tastic Halloween… whatever your venue

THE 24/7 HOSPITALITY PUB

4 WAYS WITH JELLY BEHIND THE CRISP!

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Editor–Becky Aitken

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Contributors–Jim Levack, Sarah Farrer

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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.

Since joining Unitas in June, I’ve had the chance to meet many of our fantastic suppliers, Member wholesalers and their customers. It’s great to see everyone working together to create brilliant experiences in Out of Home. I hope this issue of Bar & Kitchen can provide inspiration and support with the upcoming calendar events and busy festive season.

Halloween, Bonfire Night and Diwali are great opportunities to create a warm glow whether you’re a bar, cafe or school – don’t miss eight pages of theme and recipe ideas that will make this year’s celebrations go with a bang.

We also catch up with the cafe and bakery owner making a name as one of the hospitality industry’s most prominent Instagram campaigners. Her tips on page 46 could save you thousands of pounds, so make sure you take a look.

The founder of award-winning brewery Tiny Rebel reveals why staying true to your roots and having a social conscience is great for business, on page 32.

Also, don’t miss our five-page prep, planning and pouring guide – plus a countdown timetable – to help you start getting set for Santa. It begins on page 57.

I hope you enjoy the read.

Gurms Athwal Trading Director

Are you following us on social media yet? Find us on X and Instagram for special offers from brands, product recommendations and inspiring stories

“This is a bit of a B&K exclusive. I’m going to be pretty busy in autumn getting ready to open a fourth venue, my second in Birmingham, so it’s going to be all hands on deck for that. I’ve been in hospitality all my life and the buzz from doing something exciting and new is incredible”

Lydia Papaphilippopoulos-Snape, Owner of three cafes and a cafe bakery in the West Midlands

In good company

What are your priorities as we slide into autumn?

“We’re a two-bar pub – one for the day and another for private members at night –so we’re constantly experimenting with different lines through our suppliers to see what sells. We often trial new drinks to see what works so we’ll be looking for something slightly different beer- and shorts-wise as the weather starts to change”

Leighton Russell, General Manager at The Seven Oaks, Manchester

“We love maximising our roof garden –preserving, pickling or fermenting the produce left from our summer season so we can carry it into our autumnal menus”

“This autumn we’re featuring in Channel 4’s campaign spotlighting B Corp brands, celebrating independent businesses doing things the right way. For us, that means bold beer with purpose and Rebel IPA is leading the charge. It’s our flagship brand and it represents everything Tiny Rebel stands for – quality, creativity and a bit of rebellion”

“Autumn is the perfect time to take a fresh look at the incredible seasonal produce here in Cornwall. I’m thinking comforting menus that include classics like steak, pork and vegetables from some of our local growers”

“Every chef has a bit of an ego. It’s what makes us experiment and try

12 3 recipes, 3 ways… seasonal sensations for soup and skewers

30 4 ways with… wobbly jubbly jazzed up jelly recipes for all

39 Scrap hacks pasta its best? Give linguine a new lease of life

08 Calendar and trends… key dates, hot honey and super salads

16 Monster margins… make this Halloween frighteningly good

20 Provenance counts… the artisan crisp maker keeping tradition alive

22 Bar Watch the latest drinks and snacks to try, plus a cocktail recipe

24 Bang for your buck… how Diwali and Bonfire Night can send profits sky high

32 Tiny Rebel… bold, fruity and indie –the brewery staying true to its roots

40 Hospitality only… inside the UK’s ‘last remaining 24-hour’ pub

44 Sustainability spotlight we look at how Coca-Cola is making a difference

50 A home from home… winter warmer winners from a Cornish care home

54 Reinventing tradition… the chef bringing a new twist to the classics

57 Are you Santa ready? Festive food and drink hacks to crack Christmas

66 Feed Your Eyes… say hello to this issue’s three winners

Barry Liversidge, Head Chef at The Pyewipe, Lincoln

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 66

Autumn’s main attractions

Spice, sparkle and sport

– give your guests more reasons to celebrate with you this season

26-28 sep

ryder cup

Celebrate the return of the Ryder Cup with live match screenings, ‘par-fect’ pints, and a menu split into Team USA and Team Europe. Think sliders vs schnitzels and whisky vs bourbon. Adding themed décor and a prize for best-dressed golf fan will also build the weekend buzz.

SEP-Nov

Start Here

National curry week

This week of spice is a great way to boost midweek trade. Go classic with tikka and madras, or introduce lesser-known regional favourites. Promote a curry-and-drink combo, host a tasting night or create a curry passport for customers to tick off all week. And don’t forget veggie and vegan options. 06-12 oct

UK Coffee Week 13-19 oct

Whether you’re a cafe or care home, coffee brings people together. Mark the week with seasonal offerings like pumpkin lattes and cinnamon cappuccinos, and a ‘coffee of the day’. Why not create a breakfast or cake bundle for a feel-good midweek boost? Promote with a loyalty card and social shout-outs.

05 nov

bonfire night

Give your menu a glow-up with smoky, spicy and nostalgic flavours. Build a sharing board with crowd-pleasers and creative twists, like Korean BBQ wings, chipotle tacos, baked harissa halloumi and pulled pork buns. For dessert, try s’mores brownies, spiced popcorn or mini toffee apples. Add warming mulled cider, hot toddies or hot chocolate. Then set the vibe with LED candles, firepits and an early-evening atmosphere that keeps guests cosy into the night. Feeling inspired? Head to page 24.

TRENDS WATCH

Here’s what’s hot in foodservice right now – and how to bring it to your menu

THE RISE OF SWEET HEAT

20 oct

Let your venue sparkle with colour and flavour this Diwali. From warming curries and chai-spiced desserts to mango cocktails and saffron buns, there’s plenty of room to get creative. Add candles or table lanterns, run a thali night or offer takeaway sharing boxes. Include sweet treats like barfi or gulab jamun to round things off – and invite guests to celebrate the Hindu festival of light together. Discover more bright ideas on page 28.

31 oct

Go playful by day, eerie by night. Run pumpkindecorating, costume brunches or haunted trails for families, then shift to glow-in-the-dark menus, fright-night quizzes or horror screenings after dark. There’s fun – and spending – to be had across all ages. Jump to page 16 for more spooky inspiration.

It’s sweet, spicy, and everywhere! Hot honey has seen a 38% increase in UK menu mentions over the past year according to CGA Ignite, with demand highest in pubs and casual dining. This increasingly popular drizzle adds instant flavour and menu appeal to fried chicken, pizza, halloumi, toasties and even cocktails. Want to stand out? Infuse your own with chilli or chipotle – or try smoky hot maple for brunch dishes and bold bar snacks.

STACKED UP SANDWICHES

Premium sandwiches are big business, and customers are paying more for the ultimate experience. Think focaccia or brioche stacked with herby slaw, spicy sauces and chef-level fillings. Venues like Silver’s Deli in Leeds are nailing the look and the layers. Try pimping an egg mayo with a miso dressing, crispy shallots, rocket and a fiery finish of sweet sriracha. Pick your bestselling sarnie or build a short menu with signature sauces and hot fillings –perfect for lunch or all-day trade.

NEXT-LEVEL SALADS

Gone are the days of limp lettuce and cucumber. Customers want colour, crunch and customisation. Deliveroo reports that 30% of their top trending dishes last year were salads – up from 10%. Start with a good base, layer up veg, seasoned protein, crispy toppings and a punchy dressing. Think quinoa, spicy chickpeas, satay chicken or toasted seeds. London’s The Salad Project does it brilliantly with fresh, fast and photo-ready salad bowls that keep customers coming back for more.

No added sugar desserts meet higher demand

Premier Foods’ McDougalls No Added Sugar Vegan Jelly is designed with caterers in mind, and ticks every box for inclusive menus. It’s vegan, gluten-free, non-HFSS and free from all major allergens, making it perfect for education, care and health-focused settings. Each 1.4kg pack makes around 174 x 100ml portions and sets in an hour, saving time without compromising on flavour. Available in four flavours – Strawberry, Raspberry, Orange and Lime – this flexible solution brings peace of mind to dessert planning.

INDUSTRY

The Fab Five

Premium flavour meets workable genius with Callebaut’s famous range of Belgian Gourmet chocolate for perfect results every time. Whatever the flavour or dessert you’re preparing, these core five flavours guarantee delicious, decadent indulgence. The 811 Dark Chocolate, a classic, easy-to-use couverture dark chocolate, is perfect pure, in tablets and other preparations while 823 Milk Chocolate is a chef’s Belgian milk chocolate favourite for confectionery and pastry. Hints of vanilla alongside light caramel notes create an irresistible milky medley in Callebaut’s W2 White Chocolate. The wow factor doesn’t end there. Ruby and Gold Chocolate from NEW RB2 and GOLD bring berry and salty butter caramel vibes to the best tables.

What’s new?

Check out the latest product launches and news stories in Out of Home

Walkers and Doritos go nuts!

PepsiCo is shaking up snacking with That’s Nuts – a bold new range of flavoured coated peanuts inspired by Walkers and Doritos favourites. Choose from Doritos Chilli Heatwave and Flamin’ Hot, or Walkers classics like Paprika, Salt & Vinegar, Smoky Bacon and Wotsits Really Cheesy. These flavour-packed peanuts are already making waves with 93% of consumers saying they’re worth paying more for, and 88% wanting to try them. The range is non-HFSS and available in compact 50g packs, making them a compliant snack that’s ideal for pubs, bars and food-to-go – and customers looking for something new from brands they love.

Introduce a celebration of coffee craftsmanship to delight your passionate bean-loving customers.

NESCAFÉ Barista embodies the art of coffee by focusing on the intricate details and dedication of skilled baristas who pour their hearts into every cup.

NESCAFÉ Barista Espresso Blend Coffee Beans, crafted from medium-roasted beans with delightful cocoa hints, are perfect for creating milk-based beverages such as lattes and cappuccinos.

And the NESCAFÉ Barista

Signature Blend Coffee Beans feature aromatic citrus notes for a full-bodied experience, perfect with milk or on its own.

Your chance to serve baristaquality coffee from the #1 coffee brand – NESCAFÉ Barista*.

3recipes 3 ways

Butternut, aubergines and pumpkin are at their best right now – try them in these delicious recipes

STARTER

GOOD +

Chicken and Spiced Squash Soup

Serves: 10 Skill rating: EASY

Ingredients

300g butternut squash, cubed

45g Knorr Professional Patak’s Madras Paste

• 150g Knorr Professional Classic Cream of Chicken Soup

• 150ml coconut milk

Method

1. Put the butternut squash on a tray and spoon over the Knorr Patak’s Madras Paste and mix well.

Roast in an oven at 180C for 20 mins or until soft.

2. Place 1.5l water in a pan and bring to the boil.

3. Whisk in the Knorr Professional Classic Cream of Chicken Soup and simmer for 3 mins.

4. Add the roasted butternut squash and coconut milk then simmer for 2 mins.

5. Blend until smooth and serve. Good,

Roast extra cubes of squash with the paste and use as a garnish with some toasted pumpkin seeds

Pair with Cono Sur Bicicleta Viognier. Look for the apricot, peach, and orange aromas

Make the chicken soup from scratch using bones and meat, herbs and veg. Add cream with the coconut milk

MAIN

Tofu and Aubergine Skewers

Serves: 10 Skill rating: EASY

Ingredients

• 1kg Japanese aubergine

• 1kg firm tofu, natural

• 500ml Kikkoman

Teriyaki Marinade

• 4 tbsp rapeseed oil

• 1 piece of ginger, finely chopped

• 30g garlic, finely chopped

• 300g shimeji

mushrooms, cleaned

200g honey

50g chives, finely chopped

40g white sesame seeds, roasted

Method

1. Cut the aubergine and tofu into equal-sized pieces and leave to steep in Kikkoman

Teriyaki Marinade for 15 mins. Remove from marinade, put on skewers and grill for about 10 mins, until the aubergine is soft. Reserve the liquid.

2. Sauté ginger and garlic in oil, then add shimeji mushrooms and fry for 2 mins. Add honey and the reserved marinade then reduce.

3. To serve: arrange the skewers on a plate, pour the sauce over and sprinkle with chopped chives and toasted sesame seeds.

If you can’t get shimeji mushrooms, use chestnut or shiitake and fry for an extra few minutes

Pair with Cono Sur Bicicleta Pinot Noir. Cherry and plum notes perfectly complement the teriyaki

Depending on what’s in season, you can use chunks of courgette or roasted squash instead (or as well as) the aubergine

Pair with 1000 Stories Chardonnay. Charred vanilla, dried herb and toasted caramel flavours mirror the warm spices in the bread

Dessert

Pumpkin and White Chocolate Loaf

Serves: 10 Skill rating: MEDIUM

Ingredients

• 200g flour

• 50g ground almonds

• 7g baking powder

• 7g bicarbonate of soda

• 7g ground cinnamon

• 100g light brown sugar

• 340g pumpkin puree

120g butter, melted

50g egg (1)

70g Milkybar Mix-Ins

20g pumpkin seeds

Method

1. In a mixing bowl, combine all the dry ingredients (the first six).

2. In a separate bowl, mix the pumpkin puree, melted butter and egg together. Pour the wet mixture into the dry ingredients and mix thoroughly until well combined.

3. Transfer the batter into a lined loaf tin. Bake in a preheated oven at 160C for 50 mins. Once baked, remove from the oven and allow to cool.

4. To finish, melt half of the Milkybar Mix-Ins. Drizzle the chocolate over the cooled cake, then sprinkle the remaining chocolate and the pumpkin seeds on top.

5. Allow the cake to set before slicing into portions.

Add more warmth – 1-2 tsp of mixed spice mixed into the dry ingredients will give more punch to the loaf

Serve a slice with a scoop of ice cream and a drizzle of spiced pumpkin syrup for a decadent dessert

Trick, Treat, Trade!

Whatever your venue, serve scares and smiles with tips (and tricks!) to make Halloween a monster hit

PUBS & BARS

Drinks to die for

Create a frighteningly good cocktail list packed with eye-catching twists. Think black vodka sours, pumpkin spiced rum punch, glow-in-thedark spritzes or blood orange margaritas. Use coloured glassware, dry ice or creepy garnishes like lychees (eyeballs!) to ramp up the drama. Batch-make your bestsellers in cauldron-style punch bowls to keep service smooth during peak hours. Themed cocktail flights or limited-time ‘Trick or Treat’ menus can drive spend, while giving guests something to share on socials.

Pumpkin Pie Martini

Serves: 1 Skill rating: EASY

Ingredients

• 45ml Patrón Añejo

• 60ml orange juice

• 45ml pumpkin puree

• 30ml lemon juice

Method

1. Add all of the ingredients to a shaker except the garnishes, and shake.

2. Strain the cocktail into a martini glass.

• 30ml honey pumpkin spice syrup

• Pumpkin pie spice blend and orange twist, for garnish

3. Dust with the pumpkin pie spice blend and garnish with an orange twist, then serve.

Killer entertainment

Live entertainment can take your Halloween night from good to unforgettable. Create shadowy corners with roaming characters, a costumed storyteller or macabre acoustic band. Dial up the drama with a Rocky Horror-style cabaret, candlelit karaoke or immersive murder mystery event. Or how about using face painters or SFX make-up artists to transform your guests – and keep them lingering longer. It’s all about creating a mood that’s memorable, shareable and just the right amount of spooky.

Crafty family fun

Make your cafe a daytime half-term hub with simple Halloween crafts for kids. Try pumpkin painting, spooky biscuit decorating or create-yourown treat bags with stickers and sweets. Offer a kids’ hot chocolate or babycchino with every ticket, or upsell a ‘ghoulish’ snack pack. Add themed décor, colouring sheets or window doodles to set the scene. These effortless, low mess, low cost extras give little ones something to do while grown-ups relax with a cuppa.

Scream teas

Put a spooky spin on your afternoon tea with fearsome fancies and eye-catching centrepieces. Try spider web cupcakes, pumpkin scones or ghostly biscuits – a guaranteed fun talking point on social media. Heighten the mood with seasonal crockery and themed napkins. Offer mini versions for kids and don’t forget vegan, gluten-free and nonut options. This is a great chance to upsell with set menus or takeaway cake boxes.

Friday night party starters

Make your venue the ultimate Halloween destination. Go big with themed fancy dress, giveaways and a DJ or playlist to pull in a crowd. You could host a spooky quiz with prizes, shot specials for themed costumes or try ‘zombie hour’ drinks deals. Offer pre-bookable tables or party packages to encourage early reservations. And remember to set the scene with simple props –cobwebs, LED candles, and glowing pumpkins go a long way without breaking the budget.

Ghost Biscuits

Serves: 25 Skill rating: MEDIUM

Ingredients

• 150g butter

• 150g brown sugar

170g Carnation Original Drizzle or Carnation Condensed Milk

1 egg

175g plain flour

115g self raising flour

200g white fondant icing

• Black writing icing, to decorate

Method

1. Preheat the oven to 180C. Line 2-3 baking sheets with parchment.

2. Beat the butter, sugar and Carnation Original Drizzle or Carnation Condensed Milk together until creamy. Add the egg (don’t worry if it looks like it’s curdling), beat well and then gently fold in the flours. Mix to a firm but sticky dough. Cover in cling film and chill for 30 mins.

3. Roll the dough out on a well-floured surface to the thickness of a pound coin. Cut shapes out with a ghost cutter then transfer to the trays and bake for 10 mins until light golden. Cool completely on a wire rack.

4. Roll out the white icing to the thickness of a 50p coin. Use the same cutter to cut out white ghost shapes from the icing. Brush a little water onto one side of the icing ghosts and lay on top of the cooled biscuits. Press on gently then add some spooky faces with the black icing.

Warming thirst quenchers

Hot drinks are the perfect place to get playful. Pumpkin spice lattes are the obvious go-to, but why not branch out with beetroot hot chocolate, cinnamon-maple steamers or chai with a chilli kick? Add whipped cream, themed sprinkles or seasonal syrups to create drinks that look as wicked as they taste. Display them on a chalkboard menu or offer a ‘Potion of the Day’ special to encourage trial – and boost customer spend.

SCHOOLS

Dining room of doom

Give your dining room a Halloween makeover that brings fun and frightening vibes. Use paper chains, DIY bat bunting or a pumpkin parade made by pupils to brighten up the space. Run a colouring contest or create a ‘design your own spooky lunch tray’ challenge to keep the kids engaged. The materials can be simple – card, string, and cotton wool work wonders on a budget. The result? A memorable space that feels a bit magical at mealtimes.

Freaky fun food

Bring some laughter to the lunch queue with a themed menu. Try the Spider Pizza – it’s oozing with cheese and black olive ‘spiders’ that pupils will love to help make or eat. Pair with ghost-shaped sandwiches, monster cookies or scary bakes made from offcut sponge or surplus fruit. Be clever with leftovers and give dishes playful names like ‘zombie

Monster Cookies

David and Alison Lea-Wilson, founders of Halen Môn

The Champagne of crisps

Pipers’ perfect provenance means quality every time

When three potatofarming friends set about making the highest quality handcrafted crisps in bold and carefully sourced flavours, they shook up the crisp world.

Two decades on, their Pipers dream has gone from strength to strength and still works with and supports local growers that give the product its unique and distinctive flavours.

There are nine to be exact, all gluten free and ranging from the exotic sounding Atlas Mountains Wild Thyme and Rosemary to the Great Berwick Longhorn Beef.

But every recipe in the range, including Kirkby Malham Chorizo and Upton Cheyney Jalapeño and Dill, has one thing in common –they’re made from the actual product and not flavourings.

Intense flavour profile

The Cheddar and Onion variety is crafted by master cheesemakers in Lye Cross, Somerset – the cheddar is frozen and then powdered to give the crisps their real and intense flavour profile.

Only regional producers that pass a rigorous procurement process are welcomed into the Pipers portfolio, to partner with the highest quality Lincolnshire spuds.

That process begins with the research and development team which is constantly monitoring new flavour trends, says the firm’s Marketing Manager Chris Crimmins.

“If we decide we want to launch a pork flavoured crisp we will explore the different types that would work best, locations and then look at the ethical background of the farmer or producer,” he says.

Time-honoured techniques

That was the case when Pipers partnered with Halen Môn, a small family-run business providing the vital ingredient in the Anglesey Sea Salt bags using a centuries old technique.

Their crystallised salt, hand harvested daily from the Menai Strait in northwest Wales, boasts the same protected designation of origin as Champagne and creates an elevated interpretation of the classic ready salted crisp.

Jess Lea-Wilson, Marketing Director at the company founded by parents David and Alison, says a saucepan of seawater left to boil on their stove in 1997 helped rediscover the pure crunchy white flakes.

“It’s a meticulous process which involves seawater passing through two natural filters of a mussel bed and a sandbank before being heated in a vacuum at a low temperature and then crystallising in shallow tanks,” she says.

“Once the crystals have formed, we harvest the sea salt by hand and rinse the flakes in brine until they shine. There are no short cuts and the flakes in the 25kg bags we deliver to Pipers taste pure, clean and not harsh – completely different

Royal favourite

The crystals, which maintain their flavour well during the crisp production process, are enjoyed around the world by chefs, food lovers and even former US President Barack Obama.

The Halen Môn sea salt has been served at the London 2012 Olympics, political summits and royal weddings and can be found in more than 22 countries around the world.

Jess says: “There’s a great synergy between us and Pipers and we’re proud to have our name on their crisps.”

Highest quality only

The feeling is mutual, adds Chris: “We make premium crisps using the highest quality potatoes that we batch cook with the main ingredient and no artificial flavourings, so we’re proud to work with the very best flavour partners.

“The only ingredients in the sea salt crisps are potatoes, oil and sea salt and we’re delighted to work with firms like Halen Môn that share our passion.”

Bar WATCH

3 to try...

Riviera Passion Fruit Liqueur

A superior tasting 15% ABV passionfruit liqueur that won’t eat into your cocktail profits or compromise on quality.

Casoni 1814 L’Aperitivo

An elegant blend of orange peels and botanicals, this award-winning citrus aperitif is perfect for spritz or Negroni time.

Boost your bar margins with these alternative cocktail

kicks

Casoni 1814 L’Aperitivo Non-Alcolico

Fresh, citrusy with sweet and sour notes, its full flavour and bitter, persistent aftertaste is a perfect alcohol-free spritz solution. Serve with tonic and a pineapple wedge.

Passion Fruit Martini

Serves: 1 Skill rating: EASY

Ingredients

• 50ml vodka

• 25ml Riviera Passion Fruit

Liqueur

25ml passionfruit juice

15ml Riviera Lime Juice

15ml Riviera Vanilla Syrup

Half a passionfruit, to garnish

Method

Combine the first five ingredients in a shaker with ice. Shake and strain into a martini glass. Garnish.

That’s Nuts… or is it?

What’s better than peanuts on your bar? How about Wotsits Really Cheesy and Doritos flavoured ones from Walkers, featuring six flavour favourites, including Paprika and Smoky Bacon?

Light up the season!

Sizzling food, warming drinks and cracking entertainment ideas to help your venue make the most of Bonfire Night and Diwali

BONFIRE NIGHT

BIG BOWLS, BIG COMFORT

Keep queues moving and customers toasty with big-batch bowl food. Chilli, curry or pulled pork with loaded jacket potatoes or Yorkshire pudding wraps are always crowd-pleasers. Add hearty veggie options too, like smoky bean stew or mac and cheese. Serve in compostable containers with toppings on the side for speed. These bowls can be prepped ahead, hold their heat well and plate up fast – making them ideal for busy outdoor service on cold autumn nights.

FLAME-FIRED FAVOURITES

If you’ve got the outdoor space, fire up the grill. Burgers, sausages and skewers are Bonfire Night staples. For your veggie and vegan crowd, try halloumi burgers, spiced bean patties or plant-based hot dogs. Add a DIY toppings bar with pickles, sauces and crispy onions to give guests control. Toasted buns and wraps keep it tidy and warm. Want a premium pick? Go for maple-glazed pork belly with apple slaw, or grilled lamb kofta flatbreads.

SOUP AND A SIDE OF WARMTH

Soups are ideal for outdoor events – budget-friendly, filling and easy to prep, portion and keep warm. Offer go-tos like spiced lentil, tomato and basil or curried parsnip (great for vegan and gluten-free diets). Serve in insulated cups with warm rolls or seeded bread and add toppings like croutons or a swirl of oat cream. Want to upsell? Try jerk sweet potato with cornbread or pumpkin and sage with cheesy focaccia.

Spicy Jerk Sweet Potato Soup

BONFIRE BAKES AND S’MORE

Put on a show with sweet and sparkling desserts. Firework biscuits with colourful icing, traditional parkin, or gooey brownies are easy to prep and perfect for takeaway. Go for something extra special like warm churros or a spiced toffee apple tart. Offer boxed-up treats for kids, or create sharing platters with hot drinks to increase spend. For extra fun, why not run a ‘decorate your own biscuit’ station – perfect for families.

TOAST THE NIGHT

Hot drinks are your showstoppers on chilly Bonfire Nights. Offer fun hot chocolate flavours like chilli, orange-spiced or mint. Pile high with cream, sauces, marshmallows and sparkly toppings. For grownups, add Baileys, amaretto or bourbon. Serve in takeaway mugs for extra value. Add variety with mulled cider, hot buttered rum or spiced pear toddies. These drinks are cosy, theatrical and made for Instagram – great for giving guests a reason to stay (and sip) longer.

Try this Bonfire Night Irish Coffee

Texan Steak House Burger

Serves: 10 Skill rating: MEDIUM

Ingredients

For the burgers

• 1 tbsp vegetable oil

• 1 onion, very finely diced

• 1.25kg beef mince

• 100g white breadcrumbs

• 50g Cape Texan Steak House Seasoning

For the maple bacon

• 20 slices smoked streaky bacon

• 50g brown sugar

• 50ml maple syrup

1½ tsp Cape Smoke House Seasoning

To serve

10 slices mozzarella

10 burger buns

150ml mayonnaise

100g rocket leaves

• Sliced tomato

• 100ml tomato sauce

Method

1. Heat 1 tbsp of vegetable oil in a pan over medium heat. Fry the diced onion gently until soft and translucent but not browned. Allow to cool slightly.

2. In a large bowl, combine the cooked onion, beef mince, breadcrumbs, and Cape Texan Steak House Seasoning. Mix until just combined – do not overwork. Divide into 10 equal portions and shape into burger patties.

3. Fry or grill the patties in a little oil until cooked to your liking, turning once. In the final few minutes of cooking, place a slice of mozzarella on each patty and allow it to melt.

KEEP IT SAFE

If you’re planning a fireworks display, stick to these steps to stay safe:

• Use only category 1–3 fireworks, not professional-grade (category 4) Keep fireworks well away from bars and food areas

• Set clear safety zones between fireworks and guests

• Appoint a trained person to call emergency services if needed

• Never relight a firework that hasn’t gone off Store fireworks securely in a cool, dry place.

For full guidance visit: gov.uk/fireworks-the-law

4. Preheat oven to 200C. Lay the bacon slices on a lined baking tray. Mix the brown sugar, maple syrup, and Cape Smoke House Seasoning, then brush over the bacon. Roast for 15–20 mins until sticky and crisp, turning once.

5. Split the burger buns and toast them on a hot dry pan or braai until lightly golden.

6. Spread mayonnaise on the bottom half of each bun. Add rocket, a slice of tomato, the cheesy burger patty, a few slices of maple bacon, and a spoon of tomato sauce. Top with the other half of the bun.

7. Serve hot, with chips and seasoned onion rings on the side if desired.

DIWALI

BOLLYWOOD BEATS

Set the tone for your Diwali celebration with a joyful Bollywood playlist. Think feel-good classics from artists like Arijit Singh, Neha Kakkar or Badshah. Tracks like London Thumakda, Gallan Goodiyan or Jai Ho never fail to get people smiling. If budget allows, a live sitar player or upbeat fusion act can add even more sparkle and turn background music into a real moment. Finish the setting with tea lights and colourful lanterns for a warm, glowing space.

HENNA MAGIC

Henna, also known as mehndi, is a beautiful and meaningful part of Diwali tradition. It’s applied to hands as a symbol of joy and good luck. Hiring a henna artist adds a cultural flourish to your event and gives guests a memorable takeaway. It’s especially popular with families and groups celebrating together. Set up a small, cosy corner to create a peaceful space that feels special – and very shareable.

SWEETEN THE CELEBRATION

Diwali is a time for sharing, and food makes the perfect gift. Offer pre-order boxes of Indian sweets like barfi, laddoo or gulab jamun, ready to take away. Package them in bright, festive boxes with clear allergen labels. They’re ideal for gifting to friends, family or colleagues. Promote ahead of time via posters, socials or menus and take pre-orders at the bar to manage stock. It’s a simple, high-margin add-on that feels thoughtful and festive.

4

McDougalls

WAYS WITH VEGAN JELLY

Think jelly’s just for kids? Think again. These wobbly wonders show just how versatile jelly can be – whoever you’re catering for

TROPICAL POTS 1

Yogurt

Adding yogurt to jelly gives a creamy finish. Bring coconut yogurt and water to the boil. Using coconut yogurt makes it dairy-free, but dairy options also work.

GET STUCK INTO #FOODTOK

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.

Orange jelly

Dissolve orange jelly into the yogurt mixture. Divide into moulds or tumblers and chill until set.

Fruit

Toss pieces of mango, kiwi and pineapple in lime juice and arrange on the pots. Drizzle with mango coulis for an extra fruity flourish.

2 RASPBERRY & RHUBARB DOMES

Rhubarb

Gently cook rhubarb with sugar until just soft, then cool slightly.

Raspberry jelly

Dissolve raspberry jelly in boiling water. Whisk in mascarpone and ¾ of the rhubarb. Pour into dome moulds sprayed with non-stick spray, and chill until set.

Mascarpone

Turn jellies onto plates. Top with whipped mascarpone and vanilla, a crumb of crushed chocolate biscuits and the remaining rhubarb. Add freeze-dried raspberries for a special touch.

PASSION STAR GLASSES

Cocktail

Mix vanilla vodka, passionfruit syrup and lime juice with ice. Strain and add to made-up orange jelly. Pour into martini

Cheesecake

Add passionfruit puree to Bird’s Ready To Use Custard and set aside. Whisk cream cheese, vanilla pod seeds, double cream, milk and

CHEESECAKE 3 4

Decorate

Layer equal amounts of custard and cream cheese to the jellies. Top with crushed meringue, passionfruit and mint.

Get the full recipes for all four desserts online Give them a whirl

Europe’s jelly market was worth

£3.3bn

in 2024 and is projected to grow to £4.9bn by 2033

Source: Market Research Future

Digestives

Mix crushed digestive biscuits with melted butter. Press into a lined tin and chill.

Cream filling Whip together cream cheese, icing sugar, vanilla and double cream. Place halved strawberries around the edge of the tin. Smooth over the filling and chill.

jelly

Arrange halved strawberries in a matching tin. Make the strawberry jelly, pour over and set. Once firm, layer on top of the cheesecake. Slice to serve.

Bold, fruity and fearless

Proudly independent with equal passion for craft beer and community, the reason for Tiny Rebel’s rise has always run deep

There aren’t many breweries happy to spend a chunk of their budget on community and charity events without a thought for return on investment.

But then Tiny Rebel is no ordinary brewery and best friends and brothers-in-law Brad Cummings (pictured left) and Gazz Williams (far left) are no ordinary businessmen.

When the two young engineers started homebrewing using a bucket, elements and a cooler box in Gazz’s grandad’s garage, it was just for fun – and to save a few pounds.

But real ale fan Gazz’s bold, fruity recipes soon turned the head of his lager-drinking buddy, as well as friends and family who demanded more.

“In 2012 we wanted to upscale, so went to the bank with a business plan for a loan but got turned down. So we chucked

in £500 each to buy a 50-litre home-style brewery,” says Brad.

Their aim – to work for themselves, make beer they’d want to drink and have fun doing it – has never changed in the 15 years since they started.

“We had no marketing experience or brand awareness, but we sacrificed our social lives, turned into geeks researching water and fermentation and finally invested in 1,700 bottles,” says Brad.

Gazz, now Master Brewer at the 85,000 sq ft brewery in the pair’s native Newport, was the brains behind hundreds of tester craft brews in those early years, when they broke new ground by adding fruit to the mix.

“Around 80% were undrinkable but we learned from our mistakes, experimented, visited breweries in London and Bristol and started selling around south Wales,” adds Brad.

The tipping point

The team realised their mission was achievable when they won the Champion Beer of Britain award in 2015 for its Welsh red ale Cwtch.

Soon after came lift-off and a move to a new brewery with water-saving and solar-panel technology, capable of producing up to six million litres of beer a year and packaging around 15,000 cans an hour.

A far cry from the first time a wholesaler in London ordered a pallet, when, says Brad: “We suddenly realised we didn’t have a clue how to get it there!”

Crystal clear vision

The logistics have changed – the beers are now on bars around the UK and 20 other nations – but the commitment to improving the lives of people, communities and the planet has never wavered.

Brad says: “We started out with that vision and we’re proud our growth has helped us deliver on it. We want to continuously improve but the aim is never to be the biggest. We just want to be the best.”

Charity and community groups have free use of the Tiny Rebel brewery’s industrial-style taproom, which is also a destination for the local regulars, yoga parties, weddings and beer lovers from as far afield as Scotland.

A Community Fund started in 2022 supported 20 of 300 applications for cash grants from UK youth and volunteer groups while local football, running and cycling clubs’ kit features the distinctive Tiny Rebel logo.

More than 350 people in need enjoyed a free Christmas dinner with all the trimmings delivered by Brad, Gazz and the brewery’s staff as part of a Community Christmas Dinner project.

Brad says: “We’ve been involving our local community since day one because inclusivity is at the heart of our community engagement.

“We earmark thousands of pounds for it and don’t track or evaluate it. We do it because we want to. It’s in our DNA and not part of any return on investment.”

B-Corp: the natural next step

The business naturally ticked so many Corporate Social Responsibility boxes, so they applied for and won B-Corp status at the first attempt last year.

Companies must meet high standards of social and environmental impact to be accredited. Tiny Rebel scored 86.9%.

“We were thrilled because the benefits we offer our team, customers and community, while also being a genuine force for good environmentally, meant we were pretty much aligned already.”

The firm’s Bear Benefits offer physical and mental support through an Employee Assistance Programme, staff discounts and ongoing learning and development opportunities.

People power

Tom Morgan has been with Tiny Rebel for most of his adult life, working his way through the ranks to take on almost every job going.

He’s well placed to insist that the ‘putting people first’ mantra is much more than just an idle promise: “I owe everything to Tiny Rebel. It’s shaped my life and has helped me develop as a person.”

“Everyone here is so passionate about what we do and because of that a lot of passion goes into every can, cask or keg. It’s a lesson to any employer that you will always get out what you put in”

Tom Morgan

Fiercely independent

Bar and Kitchen General Manager Ciarsti Wilson (right) says the ripple effect from the early days has been heavily influenced by Brad and Gazz’s commitment to making a difference.

“It’s built into everything we do so the regulars feel the Taproom and brewery belongs to them, which it does,” she says. “We have 24 taps with many of our new and classic beers.

“There’s a beer for everyone. Older chaps treat it like a modern pub over a pint of Cwtch or Cosmic, a pale ale collab with Greene King. The younger customers go for Clwb Tropica, Rebel IPA or one of the bold new beers.”

Whoever is drinking one of Tiny Rebel’s stable of 150 plus and counting special edition and flagship ales, one thing is certain – this is a brand that will continue to grow while remaining fiercely independent.

Brad adds: “In the next three years we aim to double in size and in five we’d love to be the most admired craft brewery in the UK. One thing will always remain the same – we will deliver great times and great beer."

Choose tiny rebel

Clwb Tropica 5%

Vibrant and juicy, its hoppy bitterness is balanced by mango, peach, passionfruit and pineapple… like a fruit salad with a kick.

Cali Pale 5%

A refreshing juicy pale ale packed with West Coast sunshine that plays on classic tropical and pine flavours, with a relaxed mango twist.

Rebel IPA 4.3%

A session ale with a crisp, smooth taste and citrus undertones, it’s perfect for everyone, whatever the season.

Easy Livin' 4.3%

Does what it says on the tin… perfect for a BBQ or on a session with the smell of citrus, a tropical taste and a perfectly smooth finish.

Coal Drop 4.1%

Join the stout revolution with this velvety rich blend of coffee and chocolate aromas and a smooth, roasted malt finish.

Cwtch 4.6%

A Welsh Red Ale – meaning ‘cuddle’ in Cymru – this 2015 Champion Beer of Britain's citrus and tropical fruits are highlighted by caramel malts.

Soup it up

Add cooked pasta to bulk out broths and make minestrone, tomato or vegetable soup. It works with almost any veg you have to hand. Finish with grated cheese, pesto or herby oil for extra flavour.

Fast frittata

Whisk eggs with milk, grated cheese and chopped cooked pasta. Add fillings like spinach, peppers and onion and pour into a lined tray. Bake until golden, then slice into squares. It’s ideal for school lunchboxes and cafe counters.

Pasta

Don’t ditch your leftovers – turn them into snacks, salads and simple second-day winners

Smart salads

Toss cooked pasta with mayo, vinaigrette or pesto, then stir in chopped veg, herbs and protein, like tuna, chickpeas or cheese. This quick-prep lunch option is easy to batch, great for buffets, and holds well for chilled meal boxes.

Cheesy bites

Mix cold pasta with cheese, herbs and breadcrumbs. Shape into bites then deep fry, air-fry or bake until crisp. Serve with salsa, sriracha mayo or garlic dip. They’re perfect for sharing boards, small plates or bar snacks.

AWelcome to the last private members’ hospitality melting pot in Britain traditional pub that’s stood in the heart of one of England’s industrial strongholds for two centuries is now one of the last of its kind. The Seven Oaks in the heart of Manchester is arguably the last remaining ‘old-fashioned boozer’ in the UK that serves customers around the clock.

Owner Patrick Smith took over the red brick, end of row venue almost 20 years ago with a vision of making it a meeting place for like-minded drinkers to gather 24/7.

A normal drop-in pub serving cask ales by day, it becomes a private members’ club after midnight with around 2,500 people currently paying a six-monthly fee to sign up.

“There used to be a few pubs like this around the country close to where people worked into the early hours. But when those places shut, the all-night pubs went with them,” says Patrick (above left).

The night owls

The lure of attracting twilight hours customers to a modern-day speakeasy was a major selling point for Patrick.

As Manchester’s vibrant club, casino and bar scene grew in recent years with investment and development, so did demand for a safe, friendly place for hospitality workers to relax after a shift.

The Seven Oaks might be a “no frills, no airs and graces pub”, but its unique membership model attracts like-minded people happy to pay for access to an exclusive early hours bar.

Almost all are bartenders, health workers, retail staff, bouncers, aviation workers, people in the entertainment industry plus journalists and crew from Salford’s Media City.

Members only

Patrick Smith, Owner

A six-monthly membership – which works out on average between 20p and 50p per visit – can only be approved with an official payslip, ID sent online or via a QR code.

It means the team can vet applicants who can enjoy well-kept beer at prices that can’t be beaten almost anywhere in the city centre.

Once the day bar closes, guests gain access by knocking at a side door with a castle-style grille through which they show their credentials.

On an average weeknight the venue will host 60 or so people from midnight, many of whom settle in until dawn. It’s more at weekends.

Community counts

Working in hospitality is tough, especially when you’re serving customers as late as 2am as most bars in the city centre are closing.

Night bar General Manager Leighton Russell says: “They face long hours, no sleep, minimal tips and get a minimum wage if they’re with the wrong employer.

“When they finish, the last bus or train has usually gone, taxis are few and far between and people need somewhere safe to go to unwind. That’s why being a member here is so attractive.”

The community feel means no one is alone in the city centre ‘local’ unless they want to be.

At night especially, it’s a place where people with anti-social working hours in common can share their successes and woes.

Leighton adds: “People find new jobs here, forget the stresses of work or meet and get married here. It’s a fascinating melting pot of very different but similar people.”

Night into day

The lure of cheaper drinks is a big pulling point for the pub, whose customer base changes significantly when the changeover happens.

Middle-aged male drinkers and office workers dropping in for a pint and to watch sport on one of the venue’s eight screens are the mainstay during the day, but when the blinds come down, around 40% of customers are women and the age profile drops to between 18 and 35-years-old.

Leighton Russell, General Manager

Sport and culture are winners

The wet-led pub, a stone’s throw from the city’s St Peter’s Square hub, hosts regular evening events to make the transition from day into night more seamless.

Comedy nights, gigs, writers’ groups and whisky-tasting sessions in the upstairs bar slot in around an endless calendar of sport from around the world, downstairs.

The venue was even a location for acts in the Manchester Fringe earlier this year as well as staging pub theatre performances.

Leighton says: “Sport is a big draw. We’re signed up to the Fanzo sports bar finder which lets people know what we’re showing – it definitely pays its way.

“We get a lot of Man United fans in here and some City, but we’re also recognised as an official northwest Spurs pub and get a regular flow of supporters in for their games.”

Fans of cult German side St Pauli have made The Seven Oaks their home from home, women book in for Lionesses games and a group of 30 ladies take the upstairs bar whenever the F1 is on.”

The pub shows everything from cricket and rugby to American Football and baseball – and even the intriguingly named Marble League.

Experiment with stock

Having a day and night pub running consecutively is a bit like having two pubs in one. But it works, insists Patrick.

The venue regularly updates prices to compete with a well-known chain while customers can order takeaways from delivery services or bring their own, with Seabrook and Salty Dog crisps available on the bar.

“We tried food but we couldn’t make it work, so we turned the kitchen into another bar to stage events,” says Patrick.

That’s where the membership reaps rewards. A pint of Becks at £4.35 is cheap enough but members can get it for £3.75. Their best-selling stout, £9 elsewhere in the city, is £5.90 here.

Happy Hour prices – there are three across the 24 hours – also bring in guests seeking a house cask ale for £3 and double-spirit shots with mixers for £5.

“In the early hours we do a lot of blue raspberry vodka and have offers on shots and bombs which are incredibly popular,” says Night Supervisor Daniel Spearing.

“We constantly add extra lines to see what sells because the market changes all the time and we’re not afraid to stay ahead of the trends.”

Staffing

Night and day teams operate independently, but with a smooth handover that ensures they get their work-life balance right.

Five regular bar staff make up the day team before the four-strong night crew take over in a model that Daniel says means there are no complications.

“We always know what we’re working but the atmosphere is so good here sometimes we come in to catch the end of the day shift,” says Daniel.

“Staffing is never really an issue because it’s a great place to be and we’ve all been here a long time. It’s like Cheers – everyone knows everyone and there’s usually something going on.”

Best sellers

Beers: Madri in the day bar, stout and Tiny Rebel overnight

Spirits: Vodka, rum and whisky

“If you came in at 3am and sat by the bar, someone would talk to you because you all have that shared experience. People come in for a drink after their shift and end up staying for hours because as you try to leave, someone turns up that you know”

Drink to a sustainable future!

You probably knew Coca-Cola makes some of the world’s bestknown drinks. But how much do you know about how it makes the planet a better place?

The brand’s wide-ranging strategy focuses on packaging, water, society, climate and supply chain, as well as reducing sugar in its drinks. Check out the Coca-Cola Europacific Partners’ (CCEP) key sustainability headliners.

97.5% of Coca-Cola’s packaging is recyclable

82 new low and no calorie drinks launched in the past decade and half of the material used in its PET (polyethylene terephthalate) bottles comes from recycled plastic. The goal is to help collect and recycle the equivalent of every bottle or can sold worldwide by 2030.

And creating new low or zero sugar products has cut sugar content by almost 30% – that’s 45,000 tonnes – since 2010. It’s proving popular, too – low and no calorie now account for 66% of all sales, a 22% increase over five years.

Replenishing 100% of water used

in the most water-stressed areas around the UK. Water efficiency in processes has been improved by 30% in 20 years and 1.8 million cubic metres has been replenished in a year – equivalent to 133% of the water used in its drinks.

The carbon impact of each drink has fallen by39% and core business emissions reduced by 65% in the past 10 years.

All electricity used by CCEP now comes from renewable sources, with 17% from a solar farm it helped build in Wakefield.

of colleague time to support UK Youth, Stonewall, Special Olympics GB and Keep Britain Tidy as part of its inclusion, diversity and economic development programme.

100% of its sugar, pulp and paper comes from ethical suppliers Invested more than £1.5m and given 5,000 hours’

before being turned into drinks at five factories across Britain. The business is committed to sourcing ingredients and raw materials responsibly.

How to future-proof your business

From

mailing lists to portion control,

meet the cafe owner fighting back against the cost

of living crisis

Lydia Papaphilippopoulos-Snape definitely isn’t shy about fighting the cause of small venues in today’s increasingly volatile hospitality environment.

As the owner of three cafes and a cafe bakery in Warwickshire and the West Midlands, she’s rapidly becoming a compelling and outspoken online voice in hospitality.

She has plenty to say on her Instagram @lpapznape so take a look… here’s a snapshot to whet your appetite.

How can careful portion control save you money?

A lot of venues buy cake in and portion it up, but if you only get eight slices instead of 10 you’ll lose thousands of pounds over a year. The cumulative effect of poor portion control is huge. For a cafe or bar using lots of milk, coffee, flour – you name it – you need to know the portion size that gives you the best margins… and be stringent in sticking to it.

What advice can you give on cash flow and card fees?

Businesses assume the fees they’re paying are a given, but they’re not. Your card merchant charges a standard fee per transaction, but once your revenue increases it’s time to use your new-found negotiating power. We work with trusted local suppliers, and I don’t want to negotiate their prices down – I’d much rather squeeze the big card companies that can stomach it. A 0.5% drop in card charges on £300,000 a year would go some way to hiring a part-time staff member or ensuring the best quality ingredients.

Credit: Ian Snape, iansnapedop.co.uk

Are there any clever ways you can reduce waste?

Dropping food in the bin is like burning cash so we tread a line between not overmaking and underproducing. If we have croissants left, we cut and twice bake them with almond frangipani to make almond croissants. Any pains au chocolat become bread and butter pudding. We have a brilliant executive chef who is always coming up with new ideas.

What have you chosen not to cut costs on?

We won’t compromise on base level ingredients. The coffee must be single origin, ethically sourced to tie in with our fundamental business values of making good stuff and being nice to people. Venues must choose what’s important and stick to it. If an item becomes too expensive, we’d rather not use it than sell a cheaper, inferior version.

“When people come to us they know they’ll get only good quality, fresh tasting products”

If you’ve had to increase prices, how has that gone down with customers?

My team is well equipped to answer questions about price by stressing our stance that we won’t compromise on quality – because it’s true. We know our products are good and stress that quality is non-negotiable. I sometimes answer online reviews by saying we are not expensive, we are high value and you get that certainty when you come to us.

How important is marketing and growing revenue during these times?

There’s a tipping point where you can’t keep saying ‘save, save, save’ and the conversation has to be about growing revenue.

We communicate our products’ ethical, locally sourced, fresh and high-quality attributes to customers via social media, because that is now the high street.

Never underestimate the power of mailing lists – they let you push perks and early access to exclusive events, as well as shining a spotlight on your suppliers. During the heatwave we offered a ‘buy one iced drink, get another free’ via email and had an extra 200 people in a week.

Lydia’s tips

for managing your team

• Find people who share your values and they’ll represent your business every day. In interviews ask questions that try to see if people hold those values.

• Be better at having tough conversations. Tell your team if they need to be better at certain things or your venue might not be the best place for them.

• Give a damn about your people, have an open door to listen to them and signpost them to help if they have a problem.

• I love my team to bits and they lift my mood when I’m having an off day. Praise them publicly and correct them privately.

• Reward your people. We use the TiPJAR app and have regular ‘one on ones’.

Cornish comforts

Bev Rangeley, Head Chef at one of Swallowcourt’s six elderly and specialist care homes in Cornwall, insists salads work well in winter too!

Perfectly

tailored meals

When powerful autumn winds batter the wild and wonderful southwest tip of England, Bev’s team could be forgiven for sticking to tried and tested cold weather menus. But she and her team are always listening to the elderly and specialist care residents at Ponsandane, one of Swallowcourt’s homes on the rugged coast near Penzance, to ensure each plate of food is tailored perfectly to its recipient every time.

She says: “We are always adapting our menus to include seasonal produce and to cater for what our residents want. Just because the weather’s cold it doesn’t have to mean hotpots – and vice versa. We always flex to our customers’ preferences while also meeting any dietary needs they may have.”

Although autumn brings more focus on warmth, familiarity and nutrition, residents’ changing dietary requirements, agreed as part of personalised support plans, are the starting point when it comes to devising a menu.

Shepherd’s Pie

Serves: 6 Skill rating: EASY Ingredients

• 25g oil

• 1 large onion, finely chopped

500g minced lamb

15g plain flour

2 bay leaves

2 sprigs of fresh thyme

400g tinned chopped tomatoes

50g frozen peas

Method

• 2 tbsp Henderson’s Relish, plus extra to serve

• 450ml lamb stock

700g potatoes, peeled and quartered

75g butter

55ml milk

1 egg yolk

1. Heat the oil in a pan and sauté the onions for about 5 mins, or until soft.

2. Add the mince and fry until brown, breaking up any lumps.

3. Stir in the flour then add the bay leaves, thyme, chopped tomatoes, peas and Henderson’s Relish.

4. Mix everything well, then add the stock. Bring to the boil, season and simmer for about 40 mins, stirring regularly.

5. Meanwhile, preheat the oven to 180C and boil the potatoes in salted water until tender.

6. Drain them well, then add the butter, milk and egg yolk. Mash until smooth and season to taste.

7. Pour the meat into a casserole dish, pipe or spoon the mash over the top, then place the shepherd’s pie in the oven to cook until the mash is golden brown. Serve with more Henderson’s Relish.

Bev’s autumn winners

• Braised steak with creamed potatoes and fresh veg

• Corned beef hash

• Pork and apple stew

• Vegetable cobbler

Making a

difference

Each dish for every resident is monitored and updated in monthly Nutritional and General Meetings with the specialist heath care team and nurses.

Bev says: “If food and drink isn’t given in the right format to the right resident, poor nutrition and hydration can lead to enhanced care needs.

“That might mean weight loss, muscle wastage, skin breakdown, slower wound healing and even hospitalisation, so constant communication between our highly trained nursing staff, residents, their families and the kitchen team is vital.”

Carefully prepared, healthy diets, agreed where possible with residents, bring big social gains, says Bev: “The social benefits and positive wellbeing effects from a well-balanced and tailored diet residents actually want to eat make a critical difference to the comfort and happiness of our guests.

“We always listen to the residents and consider their likes and needs when we put our menus together. It’s all about matching choice with individual preferences and special diets.”

As winter approaches, the home – overlooking where the Channel meets the Atlantic –inevitably has more of a focus on easy-to-eat, comfort food.

Bev adds: “We run a full breakfast, lunch and supper menu with meals which are traditional and familiar to residents. Home-made puddings and soup are also popular with people who might not want a full meal every time.”

Cheese Pudding

Serves: 10 Skill rating: EASY

Ingredients

• 200g eggs

• 600ml milk

• 30g Knorr Professional Vegetable Bouillon Powder

• 20g Colman’s Dijon Mustard

• 2g cayenne pepper

Method

• 0.5g ground nutmeg

• 250g cheddar cheese, grated

• 200g breadcrumbs, plus 40g for dusting

• 10g butter

1. In a bowl whisk together the eggs, milk, Knorr Professional Vegetable Bouillon Powder, Colman’s Dijon Mustard, nutmeg and cayenne pepper.

2. Stir in the cheese and breadcrumbs and mix thoroughly.

3. Grease the individual ramekins with butter and line with breadcrumbs.

4. Fill the dishes with the cheese pudding mixture and cook at 180C for 10 mins or until just cooked through.

Cooked with care

The three meal sittings are designed to flex to the spectrum of dietary needs as well as the various International Dysphagia Diet Standardisation Initiative (IDDSI) levels – the system used to classify food and drink textures for people with swallowing difficulties, known as dysphagia.

Bev says: “Even though a resident struggles to swallow, has dementia or a physical disability, they’re as entitled as us all to enjoy a choice of nutritional meals, so we do a lot of work to ensure our menus delight everyone.”

The home’s fortified menu celebrates the benefits of creamed potatoes, rich sauces, milkshakes, cakes with cream, milk and jellies that leave residents feeling full, happy and well nourished.

Bev says: “We also have a diabetic menu which has a lot of protein but fewer carbs and sugar. But across all our menus and at all our homes, our kitchen teams always support local businesses and growers to ensure we use only the best quality seasonal produce.”

Whatever the dish and whatever the weather, each service is always cooked with care and attention to its nutritional value as part of Swallowcourt’s residentfirst philosophy. Bev adds: “Our residents are like hotel guests so why wouldn’t we want to delight them all day and year round?”

Tradition… with a twist

Barry Liversidge is Head Chef at the canalside

Pyewipe,

a brisk walk from Lincoln Cathedral for ramblers and tourists seeking hearty favourites with a difference

How did you get into cheffing?

I started straight from school as an apprentice in a hotel kitchen and worked my way up to junior sous chef and eventually my current role of Head Chef. I’ve worked in hotels, gastropubs and restaurants and just love the adrenaline buzz of the job.

I’m from Berkshire but spent five years learning from some talented chefs in Scotland and have been here in Lincoln six years now.

What are the three key things you’ve learned on your travels?

How to deal with pressure in a fast-paced environment, the best ways to manage a tight-knit team to get the best out of them from a culinary point of view and how to adapt to new trends in cooking, because it’s an area that’s always looking for the next delicious thing.

How would you describe your cooking style?

Fairly classic. I don’t tend to play around with new techniques of cooking because the traditional ones are still around for a reason. Pans and the oven are great for giving plates a modern twist with purees, crispy skins – water baths are not really for me.

What’s your favourite cuisine?

I’m a spice man and a very big fan of thick, hearty jalfrezi type curries, pilau rice and Mexican fajitas. It tends to influence my food, and I love giving dishes like lasagne a bit of oomph with chilli.

What drives you as a chef?

I love making big but refined dishes to satisfy customers, so they keep coming back. Equally I like adding small twists that ensure the plate always looks appetising and evolves. I like the food to look great aesthetically with the main elements of meat, potatoes and sauce alongside separate sides for refinement.

My passion is around finding that sweet spot of taking a simple dish and elevating it. We do a chicken breast stuffed with Stilton, wrapped in Serrano ham in a Stilton sauce with spring onion mash and veggies. It’s been on the menu for 15 years and sells 150 a week so if it’s not broken, don’t fix it –just do it even better.

What is your pet hate?

I don’t like wasting food because I spend a lot of time curating the best produce from around Lincolnshire, which has helped us win a string of awards.

A Michelin star looks good but there’s a lot of wastage – we buy whole and use everything, all the cuts, bones and skin in a range of dishes or for stock. I was fortunate enough to win the county’s Chef of the Year in 2023 and an AA Rosette last year, so the team and I must be doing something right.

What do you think of Bar & Kitchen magazine?

It’s completely different to any other catering or cooking publication because of the breadth of advice it offers in an easy-to-read format. I love it for the recipes, trends and seasonal tips you can either flick through or have a longer read.

There are also a lot of people who are, like me, talking about what works for them – things like a different kind of rub, honey or marinade for a barbecue that I might not have thought of.

The supplier information is useful too, so if we want a product we know exactly where to go.

How did it feel to win

Feed Your Eyes?

Great! The £50 Amazon gift card was a lovely treat, but just as importantly, it’s a brilliant opportunity to put yourself out there and celebrate your cooking and ethos with interviews like this.

I won for my vegetarian porcini mushroom gnocchi, with spinach, Tenderstem broccoli, feta, parmesan and butter sauce plate – a creamy but healthy dish packed with flavours and textures.

Sleigh the festive season

The best festive trading doesn’t happen by magic, it happens by planning. Starting early helps you lock in bookings, manage costs and deliver the kind of Christmas guests will remember – and want to rebook. It also means fewer surprises when December hits. From freezer-friendly prep and cost-savvy cocktails, here are some tips to get ahead and take the stress out of the festive rush...

Smart store cupboard swaps

Simplify your kitchen with multi-tasking products. For example, use Bisto Gluten Free Gravy Granules to cover all your gravy bases – meat, veggie and gluten-free. Keep supplies of Paxo Sage & Onion Stuffing Mix and customise with sausage meat for meat eaters, or nuts for veggies and vegans. Choose long-life ingredients like cranberry sauce, tinned chestnuts or frozen berries, so you can stock up early without waste. These smart buys save space, money and stress when the festive frenzy begins.

Prep now, chill later

Start prepping any festive dishes that can be made in advance and frozen. Think ice cream-based desserts, soups, sauces and even stuffing. Portion and package well to protect quality and prevent freezer burn. And make sure you label everything clearly with freeze dates and use-by guidance. Defrost gently in the fridge for best results. Not sure how long things can be frozen? Check product guidance and food safety recommendations. Getting the groundwork done early also helps free up valuable prep space and staff hours when the heat is on in December. Your future self – and your team – will thank you!

Maple-Glazed Carrots

Ingredients

Tri-colour carrots

Olive oil

Macphie o.t.t® Maple Flavour Syrup Dessert Topping

Method

1. Place the carrots in a roasting tin and drizzle with olive oil. Roast until tender.

2. Once cooked, place into a bowl and coat with Macphie o.t.t® Maple Flavour Syrup Dessert Topping and toss to ensure an even coating. Serve.

Clever menu planning

If it works in one dish, make it work in three. Chorizo scattered as a soup garnish, added to a special stuffing, or crisped up for brunch? Absolutely. Reinvent roasties into next-day bubble and squeak, or use leftover turkey for toasties and pies. A streamlined menu with clever crossovers means less waste, more profit and fewer late-night prep shifts.

“Getting

ahead for Christmas is all about smart prep and thoughtful menu planning. Get a head start by making and freezing festive classics like braised red cabbage, batch-making mince pies, and prepping desserts. Shortcut ingredients like Bisto gravy and Ambrosia custard can significantly reduce prep pressure in the kitchen – saving time without compromising on quality”

Christmas Toastie

Louise Wagstaffe, Senior Culinary Advisor, Premier Foods

Stand out Santa twists

Turkey and Christmas pudding are nonnegotiables, but everything else is up for grabs. Try roasties with garlic and parmesan, Marmite butter on sprouts, or a pistachio and cranberry trifle. Mincemeat brownies, maple-glazed carrots, gingerbread cheesecake… the options really are endless! Give your menu a signature twist to stand out from the crowd, while keeping the classics people expect.

Ingredients

• Butter

• Sliced bread

• Macphie Demi-Glace

• Cranberry Sauce

Method

1. Pre-heat the toastie machine.

• Cold leftover turkey, stuffing, sprouts and carrots

2. Butter both sides of the bread lightly.

3. Apply a thin layer of Macphie Demi-Glace to one side of the buttered bread.

4. Put the turkey, stuffing, sprouts and carrots on top and add the other slice of bread to make a sandwich.

5. Place in the toastie machine and toast until golden in colour and hot.

Pour more profit this festive season

CRACK THE COCKTAILS

Use premium spirits your customers love, (think Grey Goose Vodka), but balance them with quality, lower cost liqueurs, like those from Riviera. It’s a clever way to serve cocktails that feel indulgent and have smart margins. Now that’s a festive win!

Pom-Tini

Serves: 1 Skill rating: EASY Ingredients

• Icing sugar

• 45ml Grey Goose Vodka

• 15ml orange liqueur

• 60ml pomegranate juice

• Rosemary sprig Method

Rim the side of a cocktail glass with icing sugar. Pour the ingredients into a cocktail shaker. Shake with cubed ice and strain into cocktail glass. Garnish with a sprig of rosemary.

GET THE CLASSICS COVERED

Order your core drinks now –wine, fizz and crowd-pleasing beer. Choose bubbles that match your customers’ price point and stock up on favourites like Carling and Madri. Securing your staples early avoids stress and keeps your drinks list suitably festive.

STOCK UP ON SEASONAL SIPS

Mulled wine is a festive favourite so spread the Christmas cheer to all your customers with beautifully blended and ready to serve, alcohol-free Eisberg Mulled Wine.

Christmas planning

01 September

Plan menus

Start working on your festive food and drinks menus now to make life easier for you and your staff, and help forecast orders accurately.

15 September

Launch AND promote

Share your menus with regulars, email lists and across socials. Add QR codes in-venue too. Start taking group bookings and consider earlybird perks like free fizz or table upgrades. This is your chance to stand out from the competition.

22 September

Entertainment

Secure any DJs or live acts to make sure you don’t miss out. Decide on your festive theme and order decorations to avoid price hikes.

29 September

order stock

Start your Christmas stock conversations, especially for ordering meat, dry goods and drinks. Popular items will have limited availability or longer lead times, so order early. Speak to suppliers about trends, pre-orders and any volume deals that could save you time or money.

October

seasonal staff 06

Good staff get snapped up fast for December. Post job ads, update your socials and contact reliable past team members.

20 October

train your team

Brief your staff on menus, upsells and service. Hold tastings so everyone knows how to serve consistently. Look out

3

Let’s talk mental health

Discover some quick tips to support your team’s wellbeing in the festive season – and beyond

Check-in regularly

1 2

Start conversations before problems escalate. Quick, informal check-ins –whether it’s over a coffee or after a shift – can help you spot when someone’s struggling. A few minutes of listening really can make a massive difference.

A safe space to talk

A healthy culture starts with trust. Lead by example – share your own challenges, listen without judgement and make it clear that support is always available. Even a poster in the staffroom or a payslip reminder can encourage someone to reach out.

5

Signpost support

Not everyone wants to talk in person. Promote free, confidential help through places like Hospitality Action or The Burnt Chef Project, which run 24/7 helplines. Both are also brilliant sources of practical advice, training and resources to help you build a mentally healthier workplace.

4

Make work work for everyone

Rotas don’t need to be rigid. Where possible, offer more flexible shift patterns to give a better work-life balance –especially for those juggling parenting, study or second jobs. These small changes will all help retain great staff and reduce stress levels.

Know the signs

Make sure managers are trained to recognise early signs of mental health issues. Burnout, mood swings and withdrawal are all red flags. Think about offering basic mental health awareness training or add it to your staff induction plan. When you know what to look for, it’s easier to step in early and support staff before small issues become bigger problems.

Hospitality Action

The Burnt Chef Project

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

Poached Lobster Tail, Claw Tartlet, Smoked Trout Roe, Watermelon, Beetroot & Lobster Bisque Sauce

“I wanted to showcase the whole lobster – tail, claws and shells – and pair it with a light simple garnish which allows the lobster to be the real star of the dish”

Billy Frost @chef_billy_frost Head Chef, White Hart Hotel, Lincoln

Sponsored by:

How to enter

Roast Pork Belly, BBQ Pineapple, Cheddar Cheese Sauce & Hasselback Potato

“The sweet and sour of the pineapple works well to cut through the fattiness of the pork belly. People absolutely love the Hawaiian/80s flavours in a fine dining dish”

Jack Rawlings @jack_rawlings Head Chef, Coutts Bank. London

Sponsored by:

Black Forest Gâteau – Dark Chocolate Crémeux Tart, Whipped Mascarpone & Sour Cherry

“A take on the classic with a fun twist. Sour cherry, rich chocolate and light fluffy cream... yum! Customers love the sphere of chocolate crémeux that looks like a cherry”

Rebecca Marshman @rebeccamrondeau

Group Head Pastry Chef, BaxterStorey

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