Sausage rolls
Publicans looking to cash in on the nation’s continuing affection for the sausage roll should plump for a premium product, or offer more original flavours to provide would-be bar snackers with a real point of difference.
Recipes for success at Fuller’s recent Great Sausage Roll Off contest, held at the Red Lion in Barnes, south-west London, included a wild rabbit and chestnut mushroom variety, served with carrot and thyme purée by the newly-opened Running Horse pub in Mayfair, central London, and an Ibérico pork offering from Covent Garden’s Opera Tavern. Top spot went to Ben’s Canteen, in Battersea, south-west London, for its all-day breakfast roll with a Bloody Mary shot.
Other non-traditional sausage roll flavour combos include: toasted walnut and Sussex blue cheese; and Thai essence with lemongrass, which are served up at Whiting & Hammond’s Stanmer House, in Brighton.
Scotch eggs
The Scotch egg fell from grace in years gone by after gaining a reputation for being a processed petrol station pick-up.
But it is now a bar-snack staple and — in addition to the traditional variety — licensees can keep their menus interesting with a range of alternatives.
At the Foragers in Hove, East Sussex, a wild rabbit Scotch egg featured on the Easter specials board, while the winning recipe in last year’s Young’s Scotch Egg Challenge was a smoked venison version created by Ross Pike and Madalene Bonvini-Hamel, of the British Larder in Bromeswell, Suffolk, which can now be found in Selfridges.
For those lacking the time to offer an in-house creation, the Handmade Scotch Egg Company, in Bishop’s Frome, Herefordshire offers more than 40 varieties to choose from.
Meanwhile, the bar-snack menu at BrewDog bars features treats from London’s Pig & Hay (‘the makers of home-made pork treats’), including the All Day Breakfast, which consists of black pudding, sausage, baked beans and a cornflake crust.
Pork pies
Not to be out-done by the sausage roll and the Scotch egg, Britain’s other quintessential classic — the pork pie — is also holding its own in the bar-snacks stakes.
While those found in shops are usually of a uniform shape and size, pub owners are likely to find that a more crafted appearance will have greater customer appeal.
The Pugly Pie, the winning creation in this year’s Pork Pie Off — held at the Princess Victoria in Shepherd’s Bush, west London — was made ‘freehand’ by Tom Langdon, of the Garrison, in Bermondsey, south-east London. Langdon, whose creation won both the public and judges’ vote, adds: “I made a very traditional pork pie as I didn’t want to take away from the classic flavour profile that we associate with it [the pie].
“I used a hand-raised water pastry and added a pea and mint jelly to help cut through the fat of the pork.”
For those looking to ring the changes, a variety of unusual pickles or chutneys — such as the pineapple pickles served alongside its pork pies at the One Bull in Bury St Edmunds, Suffolk — can be offered.
Regional tapas
British tapas has represented a growing trend on bar-snack menus and many pub caterers are continuing to take the concept a step further with regional tapas dishes.
This can incorporate local ingredients such as cheeses and meats and smaller versions of regional specialities, such as pasties.
Provenance Inns’ site the Carpenters Arms in Felixkirk, North Yorkshire, uses seasonal twists to drive tapas sales by offering gamey choices such as pheasant nuggets and mini game pasties during the Yorkshire game season.
Price packaging tapas can be a good option for operators, such as ‘three dishes for £10’ at the Baum in Rochdale, Greater Manchester, which was named the Campaign for Real Ale’s (CAMRA’s) National Pub of the Year for 2013.
Or try linking a number of tapas dishes with a drink for a set price. As Dave Edwards, head of out of home sales for Mission Foodservice, says: “Offering a bar snack with a glass of wine or pint of beer for a set price provides value for money and will encourage consumers to spend more.”
The Holt, in Honiton, Devon, offers set-price tapas deals for three, five or six dishes with a glass of house wine, a pint or a soft drink included.
Charcuterie boards
Charcuterie boards and meat and cheese platters are increasingly comprising locally-sourced fare or produce that is smoked in-house.
James Rogers, chef/licensee of the Woodman, Battersea, south-west London, won Best Dish at 2013’s National Pub Food Challenge with his platter of home-cured meats, all of which he created at the pub.
However, for those looking for a ready-made alternative, companies such as Trealy Farm in Mitchel Troy, Monmouthshire; Grasmere Farm, in Deeping St James, Lincolnshire; and Bath Pig, in Bradford, are all good options.
Hosts planning to introduce a dairy element to their bar-snacks menus may consider British Cheese Week (26 May to 1 June) as a good time to unveil a cheese platter or incorporate cheese into a charcuterie board offering.
Cheese and meat platters, consisting of four locally-sourced cheeses plus two cured meats with a rotating selection of artisanal bread and crackers, can be found at BrewDog Sheffield while at the Satan’s Whiskers cocktail bar in Bethnal Green, east London, the bar-snacks menu — featuring options suitable for two fingers, four fingers or many hands — includes a cheese board platter.
Popcorn
Popcorn continues to be a popular bar snack and is something licensees can keep interesting by introducing different flavours and linking it with events. Gourmet popcorn producer Joe & Seph’s offers interesting flavours including cheese on toast; goats’ cheese and black pepper; and Mojito. Flavours at Retrocorn, based in Chelmsford, Essex, include TO ADD A LINE OF COPY IN HERE.
US-inspired sharing platters
The nation’s continuing love for American fare provides licensees with endless opportunities. While classics such as ribs, wings, sliders and skewers all make great sharing platter ingredients, it’s important for licensees to cover all bases with their offer. Nigel Parkes, purchasing and marketing director at Atlantic Foods, says: “Sharing food is a great cross-selling opportunity, but it’s important to get your offering right by ensuring it is all-inclusive and that it caters for red and white meat lovers, as well as fish fans and vegetarians.”
While mini pasties are becoming a popular addition to snack menus, Mexican empanadas are available from suppliers including Funnybones Foodservice.
Chicken and lime; and mango and Jalapeño varieties are sold as part of a South American sharing platter across Greene King sites while other Mexican favourites, such as quesadillas at Bethnal Green’s Satan’s Whiskers, help hosts feed into the Mexican theme.
Sporting occasions
With the World Cup kicking off on 12 June, licensees need to have their snack plans in place to avoid missing out on sales.
Snacks could include flavours and ingredients associated with Brazil, such as lemon, lime and salsa. Alternatively, dishes could be themed around competing nations.
City cocktail bar group Swizzle Stick Bars will offer themed sharing platters across its three sites during the tournament.
Providing pre and post-match drink and snack deals will boost consumers’ dwell time and spending.
Buckets of ideas
Funnybones Foodservice development chef Tom Styman-Heighton offers serving ideas to help give your snacks offer the wow factor.
■ Buckets: From appetisers to fries and ribs, buckets can be used to serve a range of menu items. Take it to the next level with the use of own-branded paper to raise awareness.
In addition, why not add a dressed-up condiment to create a point of difference (eg: salsa verde with empanadas, or dulce de leche with churros).
■ Boards: While the chopping-board style has been done, there is now a trend for a more rustic look. Sliced logs, misshapen boards and reclaimed wooden planks can be used. Or perhaps even a mini picnic bench for displaying hot dogs? They are all stylish ways to present snacks without breaking the bank — and it creates a point of difference.
■ Utilisation: Don’t forget to look at what you already have and see if you can use it in other ways (eg: use shot glasses to serve Tequila and lime sauce.
Pork perfection
BPEX foodservice trade manager Tony Goodger suggests adding a range of smaller pork-based dishes to bar-snacks menus such as chilli pork Nachos with sour cream; mini Thai pork bites; and a small rack of slow-cooked barbecue pork ribs.
These can be scaled up to feature on sharing platters and bar-snacks menus or divided into smaller portions for starters — helping kitchens to maximise ingredients while minimising preparation time — and giving consumers a choice.
Funnybones keeps it street
Marja Lawrence, operations manager at Funnybones Foodservice, says:
“As specialists in American, Tex-Mex and Mexican food, Funnybones Foodservice offers La Mexicana Empanadas, which epitomise classic South American street food — a trend that has been increasing in popularity in recent years.
“The Smoky Spiced Beef Empanadas, which are frozen and can be oven-baked in between 10 and 12 minutes, are made with smoky tender minced beef, tomatoes, kidney beans and chilli.
“The Habanero Chicken Empanada, meanwhile, is a mix of chicken breast, rice, peppers, Chipotle chilli, and creamy corn — lightly spiced and made with creamy sweetcorn kernels.
“The company is also offering a range of new products inspired by specific local flavours and cuisine from various parts of both the United States and Mexico.
“These include Rio Pacific Achiote Chicken Wings. They are an ideal bar snack or addition to a sharing platter — and are available in 2 x 1kg packs.
“Rio Pacific Jalapeño Cheese Sticks and Cajun Shroomies are a twist on traditional classics. The ‘shroomies’ are sliced Portobello mushrooms marinated in Cajun seasoning and coated in a crispy crumb.”
Product info
■ Aviko’s new Chilli Cheddar Nuggets are aimed at the grazing generation. With an irregular shape, for a home-made-style appeal, they combine a crunchy coating with a creamy, rich Cheddar cheese centre that delivers a spicy Jalapeño kick.
■ Plusfood’s range of chicken wings can be tailored to suit a range of eating occasions. Glaze with a honey and soy dressing and griddle over the coals for an authentic barbecue flavour, or sprinkle with sesame seeds, freshly chopped red chillis and coriander.