How’s business?

The situation is fluctuating to be honest and there is not a massive amount of certainty. The restaurants are good but there are definitely some new trends when it comes to busy times.  Numbers have probably dropped a little in the city centre venues at lunch with many people still working from home or doing three or four-day weeks. Dinners on the other hand are very busy so it’s almost balanced things out a little bit. I think we’re seeing more people eating out for leisure and pleasure, as opposed to work lunches.

How hard are the rising prices hurting hospitality businesses?

The cost rises coming in are huge and hospitality businesses just can’t swallow them all up. They’re under an incredible amount of pressure already. Most have huge debt burden from the last two years where they have taken on loans to pay staff and keep afloat. Those loan repayments now need to be paid back, add on the rising costs hitting every chef, plus throw in the cost of living crisis that is hitting consumers, which affects their decision making when going out, you can see why it isn’t easy at present. The only way is to increase prices and put those costs on to the guests – it is inevitable.  There is no other way. 

Is there any way chefs and hospitality owners can counter the rising costs without customers having to pay more?

Things like boxes of butter have risen from around £23 to about £48 a box. Over double just for your butter, a basic staple ingredient. If 30% of your revenue is the cost of food and that then doubles, it just becomes unworkable if you stick at the same prices. Businesses will have to look at where they can put prices and will have to concentrate on providing fantastic value for money. While there are key issues affecting the industry as a whole, they will affect different businesses in different ways. It’s about really knowing your business and finding the solutions required.  Unfortunately, there is no single answer or solution – the only thing we can be certain of is that prices will go up. 

How have the challenges affected the different businesses?

Across each site for us it is very different. The Coach is now only open 5 days a week due to staffing issues. At The Hand & Flowers we’re reducing the size of the menu slightly. With two Michelin stars it’s always been about quality so to ensure that quality, the menu will be smaller meaning we can use less produce but we can fine tune. There is no getting away from the fact that The Hand & Flowers is expensive but it’s an expensive venue to operate and if people are paying a premium, you have to deliver on quality, service and the experience.  

Can the government do more?
Unfortunately, the government always seem a little pre-occupied fighting each other. During the pandemic and after it, there was a campaign led by leading hospitality voices and players – Seat at the Table – to lobby for a Minister of Hospitality. It doesn’t exist and the government doesn’t seem to understand why it is so important. In fact, the response we got was very negative. This is an industry that employs well over 3 million people and with the supply chain it’s even more. In terms of the revenue it generates, the tax it brings in, the social standing, the connecting of people and communities, building future generations – the hospitality sector is vital.

Can you see a way to change the status quo in government and finally get a ministry for hospitality?

The only way I can see it changing is if a political party picks up the baton and runs with it. As an industry we are very happy to talk to anyone but we’re waiting for a political party who understands us, isn’t just looking for a headline and takes us seriously. It’s not just a minister we need, we need a ministry with a connection in fisheries, farming, agriculture, travel and tourism as hospitality bleeds into so many other areas. Just like education, sport, media and health – hospitality is a huge area so it needs its own space. There is a huge difference between a five-star restaurant in London and a country pub in the Lake District or a seasonal hospitality events business. Without a real understanding of the industry within government and amongst the politicians and civil servants, and real clarity about what the sector needs, it doesn’t matter which party is in power, it falls on deaf ears. We won’t be able to implement change until we have some policy makers who really understand and appreciates the hospitality industry and the good it does.  

How positive can you feel moving forward?

We can’t moan too much but there is no doubt a big problem around staffing, supply chain issues and rising costs are going to make it challenging in the coming months but that is the same for everyone in hospitality and catering. There will be some people who look at the situation in the market and see opportunity, but for us we won’t be pushing ahead with any new openings. Our focus is on maintaining standards and quality and making sure our current businesses are re-settled and running properly.

Who were your mentors or who did you look up to?

Marco Pierre White and his cookery book was a ground-breaking and seminal moment in cookbooks. Usually they were a bit textbook in style but suddenly this book came out that was exciting and vibrant with beautiful photography. It painted a fantastic picture of the world of hospitality. Marco and Marco’s book have been massively important for many chefs around my age. It made food so cool.

Who’s exciting you in the industry at the moment?

I see myself as part of the older school now at 49 and maybe not as cutting edge as the new generation coming through, who I enjoy following. Look at Gareth Ward, Paul Ainsworth, Nathan Davies and Spencer Metzger to the guys at Cue Point – Mursal Saiq and pit master Josh Moroney with Afghan bbq, they are ripping up the textbook and doing some amazing things.  These are incredible cooks, ten-fifteen years younger than me, and are the guys inspiring the next generation of young chefs. That’s what makes the industry so exciting – it keeps rolling, it keeps evolving, growing and developing. Food never sits still. 

What trends are exciting you?

I think Asian flavours are definitely in-vogue. Think Korean BBQ, Japanese or south-east Asian – big, bold, punchy flavours that we’re seeing more and more of.  The other trend is outdoor cooking, which grew during the pandemic and it has gone beyond barbecue – it’s outdoor cookery. There are so many ways of cooking outdoors whether it’s on a green egg, fire pit, smoker or using different woods. There are so many different methods and techniques that are being experimented with and it’s that extra layer of flavour that the smoke can bring to meat and veg that is definitely being appreciated and is here to stay. The great thing about food fashions and trends is that when something arrives that is really good – it stays, grows and evolves.

Tell us about the new book?

A lot of the work and recipes were developed during the pandemic but when you are at the front end of food you can often see what is coming down the line. You can see the rising costs coming into the supply chain before it hits the supermarket. The book is about dishes that are easy to make, pocket friendly, quick and perfect for the reality of life.

Signature Dish
There is a super Baked Salmon recipe in the book, which I would choose as my Signature Dish.  It has a beautiful herb crust made with mustard and panko breadcrumbs. Salmon is one of those fish that has a good shelf life and you can do lots with it. This dish is really tasty, easy to make, quick to get on the table but a real treat.

Click here for Tom’s Baked Salmon recipe!

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Where were you born and raised?

I’m originally from Jamaica but I came over to the UK at a tender age and have been here all my life really. I was brought up in Lewisham in South East London.

Tell us how and why you became a chef?

I left school not really knowing what I wanted to do but food tech was always one of my favourite and strongest classes. I earned good grades and I realised that it was something I was good at and had a passion for. Catering college made a lot of sense to me so I enrolled at Lewisham College to complete my level 1, 2 and 3 NVQs and I have honestly not looked back since.

How did you get to be in your current role?

Prior to joining the school catering sector, I spent nearly a decade working in the fast-paced, fine dining sector for 4 and 5-star hotels and rosette restaurants. While working at the Park Plaza, I felt I needed some time to reassess where I wanted my career path to take me so I took a year off. I was planning on going back into the hotel kitchens but Chartwells got in touch with a role and it was something that immediately excited me. I had never really considered the education sector before but the more I thought about it, the more I knew this was the path for me.

What do you love most about your job and the education sector?

Everyday I feel like I am making a difference and having an impact on the children’s education, wellbeing and lives in general. It’s incredibly rewarding. The meals we provide might be the only hearty meal they eat that day so the job has become a huge passion of mine. Also, just cooking for kids and watching them try new things and enjoy their food puts a smile on my face. It’s as simple as that. I have been in the education sector for four years and it is a fantastic career path. The training and development is excellent and there are so many different routes up the ladder that you can take as a chef.

What was your experience of food at school?

School meals were vital for me growing up. I benefited from the free school meals programme so they were very important to my health, development and they are special food memories for me. I think the quality and choice of school meals has improved massively since I was a boy but I still think back to the school classics like the crumbles, the cakes, the custards.

How was the whole School Chef of the Year experience?

I had entered the School Chef of the Year competition in the previous three years and have finished runner up each time, so it was fantastic to go one better and take the crown on my fourth try.

How did you approach this year’s competition compared to previous years?

This time I took a different approach and tried to bring more of my fine dining and hospitality skills to the table. I really utilised the skills and techniques I used on a daily basis in some of the restaurant and hotel kitchens where I worked.
My previous year’s dishes were not as refined. This year I did a crispy Asian fishcake with edamame beans, a miso purée, a wasabi mayonnaise and a crispy garnish. Everything worked in harmony and it was a flavour-packed fish cake. My dessert was a deconstructed lime and coconut cheesecake with an apple and basil gel, cherry compote, apple and cinnamon crisp and a meringue.

What is your favourite meal of the day and why?

My evening meal is the one I always look forward to most. After finishing work, cooking in the evening is my relaxation time so I love to research dishes online and on social media and give them a go. Cooking for me is therapeutic.

What are your three kitchen secrets for chefs starting out in their careers?

1. Enjoy the moment
2. Be willing to learn and push yourself
3. Grasp every opportunity to learn

If you weren’t a chef, what do you think you would be?

I was always good with computers so maybe a career in IT somewhere but art was my other passion. It was probably a close-run thing between art and catering but there is synergy between both. Creating and plating food is art to me. It’s about a vision and getting across that vision to the diner.

What is your favourite ingredient and why?

I love my spice, and cayenne pepper is one that has become one of my go-to spices. It provides depth, heat and can be used in a variety of dishes.

Who are you most proud to have cooked for?

I had a cook-off with Tom Kerridge at my school in December which was a dream come true. He is one of my all-time heroes and he is just an amazing guy. He’s so down to earth, friendly and you can see he really cares about food, catering and kids.

Is there anyone who you would love to cook for?

I would love to cook for Gordon Ramsey. I’ve been brought up watching him on TV so he would be the ultimate and I would love to show him what I can do.

What are your next goals, plans and aspirations for the future?

I don’t think I’m finished with competitions just yet and there are already a couple of others that I have my eye on such as Finishing Touches and Compass Chef of the Year.

Career-wise, where do you see yourself one day?

I love my work in education but like every chef, I do have a dream to have my own place someday. Something small, maybe in the countryside.

What’s been the most stressful time in your career and how did you get through it?

The most stressful time for me was when I was starting out in the industry. You leave college and arrive in these high-end restaurants and kitchens and it can be a bit daunting. When you’re so young, the stress and pressure can almost turn you away so you have to be determined. Once you push through those initial difficult days, it’s an incredibly rewarding career. You need to be motivated, determined and tough but at the same time you can’t do it without the support of the team around you.

How can the catering industry improve?

I think the pressure on chefs is far less than it was a few years ago. I think people in the industry are communicating better and that is going to be vital if we want to fill the skills shortage in the industry. The catering industry has to attract some new blood so we need to better portray the true benefits of being a chef, the career it can provide and the places it can take you. I think we need to start young and really capture the imagination of the kids. Cooking classes in schools – it’s about encouraging them slowly. We’re looking to introduce this in the next school year.

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HOW BAD IS IT FOR PUBS AT PRESENT?

Pubs are being hit from all sides and I honestly can’t see any light at the end of the tunnel yet but that doesn’t mean we won’t come through it. Food inflation continues to make it extremely difficult for chefs but it’s not just ingredients. Logistical costs, gas for the cellar, dry store goods, cleaning and hygiene products such as blue roll – every single item that is vital to a pub business has seen a price increase. Then of course there are energy costs too.

HOW DID YOU COPE AS A BUSINESS WITH THE ENERGY PRICES?

We were coming out of our energy deal last summer and the first quote we received was a 600% increase, which just wouldn’t have been sustainable. It’s honestly a terrifying position to be in. The options were sign up to an astronomical long-term deal or gamble month to month while praying prices don’t rise further.

We decided to take the risk and buy month to month via Advantage Utilities who have been great. In the end, we have probably seen an increase of around 300%, which is still absurd but obviously more manageable. Other landlords and businesses probably didn’t want to take the gamble so are locked into deals.

WHAT ELSE IS CAUSING LANDLORDS AND OPERATORS IN THE SECTOR SLEEPLESS NIGHTS?

Staff shortages are also wreaking havoc in pubs and the wider hospitality sector. For pubs desperate to adapt and be creative to make some money, many are not able to operate to their full potential due to lack of staff. This alone means a huge amount of revenue and turnover goes missing at a time when it’s vital to chip away at existing bills and negate the energy and food inflation.

And finally in this intertwined pub nightmare, don’t forget that our customers are being hit by the same inflationary economics with mortgage rises on the way. If someone’s mortgage is £1,000 a month and then suddenly jumps to £1,500 or even £2,000, that’s a hell of a lot of disposable income they’re losing. The reality is that it will mean less visits to the pub next year.

WHAT IS THE KEY TO SURVIVAL FOR PUBS?

Whether you’re a small, medium or big pub business, I think the key to survival is being as fluid as possible. It’s vital that you pay attention to every facet of the business, every cost and outgoing and react to the marketplace as best you can. Basically, take your business to the gym. Make sure it is fit for purpose in the current environment.

WHAT DO YOU SUGGEST WHEN IT COMES TO FOOD?

When it comes to the food, it’s about streamlining and working efficiently. If pubs haven’t looked at reducing the size of their menus, I think they will need to come winter. It’s about being savvy and getting the most out of the ingredients you buy. If you’re open 7 days a week, you can constantly be moving things through so you can buy-in whole animal carcases, which means it’s cheaper than buying individual cuts and you can utilise everything.

Don’t over-worry about offering absolutely everything on the menu. Look at what is most popular, what has been selling and concentrate on the key dishes. If you know rib eye steaks are the most popular, don’t worry about offering three different cuts and just concentrate on them as you can purchase accordingly and get better deals.

Food costs will always be high but there are ways of being creative and trimming back in certain areas. Analyse and assess where can you make savings, where can you trim, what is unnecessary – without adversely altering the core values, offering, quality or experience.

ANY OTHER BUSINESS BOOSTING IDEAS?

Bar snacks used to be a packet of crisps or nuts, but those days are gone. The right bar snacks can be a great business booster, they’re brilliant for the upsell and it doesn’t have to be too complicated. Great homemade sausage rolls and some quality olives are ideal. They’re a gateway into people eating, they’re amazing for sharing and are a good way to get staff physically and actively upselling.

HOW SHOULD A PUB PROMOTE ITS OFFERING?

For me, social media should definitely not be the key driver and strategy for promotion. It can be good for a pub’s presence, but I think we sometimes give it too much credit for bringing in custom.

Pubs have always been central to local life, so I believe the best promotion for a pub is to ensure they tap into that community spirit. It’s about generating that positive word of mouth locally. That could be supporting a local charity, local businesses, supporting a local football team, the local schools, providing employment for the next generation of teenagers needing part-time jobs. You will find that if you employ local kids and they work one or two evenings a week and are treated well, they will tell their friends and their parents will come in. It’s a longer-term strategy than doing a promotion on Instagram giving away 2-for-1 burgers, but I believe it provides a much better and stronger foundation for a pub business.

HOW COULD THE GOVERNMENT MAKE A REAL DIFFERENCE?

The biggest thing that would help pubs and hospitality as a whole would be a reduction in VAT. A frontline reduction in VAT would do so much good and also highlight that the government is there for pubs and willing to support them. There is no point in giving backend tax breaks because it just doesn’t work. Tax breaks on profit are pointless as businesses are just not making profit.

A reduction of VAT to 10% is still higher than a lot of places in Europe, but it would mean 10% more in revenue that can be used to adapt, adjust and attack the difficulties in the industry in a real positive and forward-thinking manner.

People running hospitality businesses have a serious passion, heart and soul for the industry. It’s not like other industries where if a 10% tax reduction came in, the money is just pocketed. Hospitality businesses are constantly re-investing because the industry is constantly evolving, and it’s filled with entrepreneurs. A VAT reduction would also be a huge instant pressure release valve for small, medium and big businesses.

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Nicole Pisani, co-founder and Executive Chef, says

Nicole Pisani, co-founder and Executive Chef, says “Currently there is no qualification for school chefs even though they are responsible for feeding hundreds of children a day. This will become the standard school chef qualification and provide the foundation for training school cooks and chefs.”

Called the School Chef Educator Qualification, the pilot scheme, which took place in December 2021 and January this year, was funded by Urban Health. Nicole says “We are reviewing the pilot scheme and seeing how best we can offer the course nation-wide.

The course covers School Food Standards – what they are and how to apply them, computer literacy, nutrition, portion control, how to have a varied meal and how to reduce food waste in the kitchen and dining room. Health and safety, food safety, allergens, food display and food education are also included. Participants undertake 80% of the modules via online tutorials learning and 20% in person. “We think it’s time school chef training is brought into the digital age. The advantage of this is that students can complete lesson materials at a time convenient to them,” comments Nicole

The course also includes a module on how to create a happy team. Nicole says “School chefs and cooks are under enormous pressure feeding hundreds of children in a short period of time, so it’s important they learn how they can keep their equilibrium and remain happy.”

Participants for the course must be nominated by their school or contract caterer and those who successfully complete the course will receive the School Chef Educator certificate.

Operating in tandem with the new qualification is a drive to address the deficit of chefs in the industry with a series of apprenticeships for school leavers. “We need to enhance the role of the school chef and show what career opportunities are available,” says Nicole. “When we get enquiries from chefs, the first step is to arrange for them to spend a day in one of our schools so they can see whether it’s for them.”

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Nick Beardshaw, Head Chef, Kerridge’s Bar & Grill, Corinthia London

Hospitality is about making people happy and it’s so important to make people feel comfortable from the minute they walk through the door, greeting everyone with warmth and authenticity and our restaurant director Matt O’Connor makes everyone feel special.

Incredible guest experiences happen when the virtues of the restaurant, as well as the spirit and passion of the team, shine through everything we do. We do a Pigs Cheek Pie that has been on since the start, which is a soft braised pigs cheek wrapped in sausage meat, spinach crepe and pastry. The presentation is fun as it is just the pie on a plate and looks like a pigs snout. The good nature of the staff and the vibe of the restaurant are as important as the food so creating this culture within the team and getting the ambience right are the keys to this.

Katie Mulliss, Restaurant Manager, The Hand and Flowers

People go out to eat and drink to make memories and food is part of that. We are constantly talking about what we eat and where we’ve been. At The Hand and Flowers, guests have returned after many years and recall their first experience of eating some of our signature dishes, such as the Omelette of Smoked Haddock and Parmesan; a dish that has been on the menu for over 16 years.

We approach our customers with warmth, a big smile and personality. Guests should feel at ease and like an old friend as they walk through the front door. We say that guests should be greeted as though they feel like they’ve been hugged. Every guest must be extended the same level of hospitality; whether they are staying overnight with us, or popping in to the bar for a drink.

Aneta Jarzmik, General Manager, Hard Rock Café

We want each and every guest to have such a good time that they don’t want to leave – and when they do, we want them to be planning their next visit! Like any GREAT band it’s all about collaboration, firstly we have our unique buildings we call them ‘monuments’. These are packed with our world famous collection of music memorabilia and help create a truly unique atmosphere, only found at a Hard Rock Cafe.

We then have our food offerings like our Legendary Burgers & Baby Back Ribs and our cocktails such as our Rockin Fresh Rita, served in collectable souvenir glass, it’s a mouthwatering blend of Tequila, Lime & Agave, and named after Hard Rocks first ever waitress – Rita Gilligan. Finally, the greatest part of the show – our committed and dedicated teams! They are obsessed in delivering a truly unique and authentic experiences to each and every guest.

Samyukta Nair, Owner, MiMi Mei Fair & Jamavar

At Jamavar and Bombay Bustle we offer a luxury culinary experience for our guests by celebrating our signature dishes, such as Jamavar’s Kid Goat Shami Kebab, Old Delhi Butter Chicken or Bombay Bustle’s Chettinad Duck Dosas. Whilst we don’t focus on themed nights we are constantly adapting our offering where relevant – for instance, when we launched Jamavar’s terrace we introduced a new selection of small plates such as our Bhatti Ka Octopus and a selection of cocktails that were more suited to al fresco dining. We also created our picnic baskets ‘Pao in the Park’ at Bombay Bustle, when we couldn’t welcome guests into the restaurant, so they could continue to enjoy our cuisine throughout the pandemic. I believe that everyone is looking to escape the ordinary and we allow our guests to do that by providing incredible food in a stylish and welcoming setting. 

Andy Waugh, Co-Founder, Sixes

Calum & I approach everything from a food & drink angle. We’ve been cooking with fire for years so we’ve gone caveman crazy on the menu! We have a firepit in every kitchen with 99% of the menu being cooked on these beauties. We also have fun & competitive batting nets for testing your cricket skills.

The word “hospitality” has quite awkward connotations to it and some people feel funny working in hospitality. But we want our team to treat guests like they would if they came to your house – do what you can to make everyone feel comfortable and feel proud of your place of work!

Graziano Bonacina, Head Chef, Bardo

The key to delivering a great customer experience is keeping your staff happy. If their smiles are genuine, that will naturally radiate across the room. As table-theatre we serve a few dishes in front of the guest, such as our white truffle Tagliolini where the waiter will serve the pasta and shave the white truffle or the roasted turbot where it is shown to the guest and after cooking, is plated in front of the guest.

However, you cannot rely on food alone to shoulder the responsibility of an ultimate dining experience. If the service is outstanding, the decor and ambiance are inviting and there is a distinctive and accommodating menu that offers options to customers — particularly those with dietary needs — you’ll be hitting the spot. Be out of step with any of those elements, and you can be rest assured, the customers won’t be coming back, even with the best food.

Anubhav Srivastava, Owner and Founder, Ritu London

Food is at the heart of everything we do at Ritu. We use our food as a way to share our Indian heritage with London. However, you won’t find dishes like Chicken Tikka Masala on our menu. We have created a selection of food that guests won’t find anywhere else, and we have learned that that is what our customers love about our restaurant, and why they keep on coming back. Where else will you have your Biryani served to you in bamboo? Our food is unique, high quality and incredibly tasty. It’s all well and good having an Instagramable restaurant, but will guests come back if the food isn’t perfect?

Liam Norval – Co-Owner, Temakinho London
Customer service is key to creating loyal fans of a brand. We ensure every guest is greeted with a smiling face and our staff take the time to talk guests through our menu. We know our Brazilian Sushi is delicious, but hospitality is about much more than that, it’s about the experience. On a Saturday we take things one step further and bring a Brazilian Party to Soho with our Carnaval Brunch, pairing high energy entertainment with delicious food and bottomless cocktails. Londoners work hard, let’s give them a great way to unwind at the weekend!

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The programme is in partnership with Rashford’s Child Poverty Taskforce and aims to equip children with vital life skills, educating both children and their families on how to cook simple dishes. The campaign will help families maximise their Healthy Start vouchers (which equate to £4.25 per child under the age of four per week) and hopes to encourage everyone who is eligible to make full use of their vouchers.

The Child Food Poverty Taskforce was formed and spearheaded by Marcus Rashford MBE, members include major supermarkets and
key players in the food industry. Pre-Covid-19, 4.2 million children were living in poverty in the UK, equating to nine in every classroom of 30 (Child Poverty Action Group).

Marcus says “Following Government investment into Healthy Start, it was important to me that we demonstrated the power in collaboration. We needed to come up with a creative project that really engaged children most in need, preparing them for what adult life has to offer, whilst also attracting all children to break down stigma around usage of the vouchers. This project is for every child and I really hope parents and carers will benefit from having a bit of valuable time together in the kitchen when family activity is heavily restricted by financial restraints.”

As part of the 12 month programme, Tom Kerridge, who is involved in the National Food Strategy taskforce, has created 52 low cost simple and easy family recipes which don’t require a lot of equipment and include store cupboard goods with a longer shelf life. Recipes include Chicken Satay Stir Fry, Fish Pie Jackets, Mexican and Cauliflower Cheese and Creamy Chicken Pie.

Every Sunday, the recipes will be made available in selected supermarkets. The recipes feature a QR code which links through to the “Full Time” Instagram page for the cook-along video showing how to create the recipe. These are hosted by Tom and Marcus who are joined by celebrity guests including Joe Wicks who cooks Tom’s Tortilla Pizzas. Children and their parents or carers are encouraged to try out the recipes, sharing the results via Instagram using the hashtag #fulltimemeals.

So healthy, climate-friendly food has financial benefits too. Join the dots to create a truly balanced food offering.

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Since we last spoke, a lot has happened, how has your day-to-day life changed? 

I work as hard now and as many hours as I did when I was running the sauce section at the Hand & Flowers but it’s just different. It’s like having a hat stand with 20 different hats and I have to put different ones on, on different days.

Are you still in the kitchen as much as you would like to be?

One of the most special things about being a chef is zoning in on the produce and cooking. It’s the most beautiful world to enter. However, I also recognise that we have grown as a company organically because of the people in the business. If I sat still in that sauce section, the business doesn’t grow, the people don’t grow and people leave. I love seeing the business grow, watching people progress professionally but of course, I will always miss being in the kitchen cooking the meat and fish on a Saturday night.

Do you think the last year will have put people off a career in the kitchen? 

God no! The pandemic has affected so many businesses. It doesn’t matter if it’s hospitality, travel and tourism, music, performance, aviation – so many businesses have been hit. Hospitality is an incredible industry to be in. It’s filled with fantastic, positive people who do it as a passion. My advice to anyone who wants to get into hospitality is that you should unquestionably do it. 

You’ve been banging the drum to save pubs, is the government doing enough? 

No, the government isn’t doing enough for pubs and it does seem like they are unfairly penalised.  The wet led pubs in particular have had a very rough ride. It feels quite class-based the government’s thinking to hospitality; wet-led pubs are often in more economically challenged areas. They’re not gastro pubs serving flame-torched mackerel and they have been forgotten. These pubs are so important to people’s lives and are the social fabric of communities.

How have food trends been affected in the past 12 months and what will we be seeing more of in the future?

Food trends have fallen by the wayside a little I would say but, if anything moving forward, I think simplicity is going to be key throughout hospitality. I think there will be more chefs deciding they don’t need 15 mains and instead scaling back, focusing on seasonality and refocusing on the full hospitality experience that people have been missing out on.

You have achieved a lot already, what are your future goals?

Not once have we set ourselves a goal or a target. I’m an ambitious person and opportunities naturally appear but for me it’s about being a little bit better every day. Continuous improvement. No ambitions apart from keep going for ever, keep improving and keep enjoying it.

Who has been your biggest inspiration in the kitchen?

Marco Pierre-White. His book as a young 18-year-old chef was as inspirational as it got and he’s someone I have loved to follow. He was the cocky chef in trainers, a shaggy blue and white apron, smoking cigarettes and all of a sudden it was relatable. Not just as a lifestyle point of view but the guy went on and won three Michelin stars.

What about in the last year? 

Undoubtedly Marcus Rashford. A Man Utd icon, an England international, a young black role model and on top of that, a voice for a generation of children who have been forgotten. What he has done with the team he has built around him is just phenomenal.

Tell us about your campaign with Marcus. 

It’s called Full Time with Marcus and Tom and it’s made up of 52 recipes. The aim is to connect people with cooking who perhaps haven’t been able to for many reasons. Whether it’s social and economic or they are scared of the kitchen, it’s a skill set that young people should be learning. All the recipes are low budget and pocket friendly to help raise awareness of the Healthy Start vouchers which have increased in value thanks to Marcus’ work.

Which recipe from the campaign would you recommend?

The Ultimate Hot Dog. This is something we all know, love and recognise. It’s just like Pigs in Blankets with its curry powder topping which is reminiscent of the smell of German Christmas markets. It’s a safe dish that everyone will love, but has been taken to a new dimension.

What are your three outdoor cooking secrets?

• Organisation – it takes a bit more time as you need to get the fire going so make a plan.
• Marinades and dry rubs are fantastic to drive flavours.
• Mix up your world flavours – the beautiful thing about outdoor cooking is you can mix a fantastic kimchi salad with a southern US slow-cooked sticky ribs. Be creative.

What is your favourite BBQ ingredient?

Coal or wood – don’t use gas. Use fuel you can taste.

What is your favourite ingredient for the BBQ?

Fermented Gochujang Korean paste at the moment. Not too spicy but great in mayonnaise, marinades, dips and glazes. 

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Statistics show that at least 500 individuals have found themselves newly homeless due to not being able to pay rent and utilities, following redundancies and job losses for those who did not meet the criteria for furlough pay.

Hospitality industry charity, Only A Pavement Away (OAPA), was set up in 2018, by founder Greg nominate five friends. The charity has now turned its attention to helping those who have suffered most throughout the pandemic, through a number of food bank donation operations, fundraising campaigns and even celebrity partnerships.

The Hospitality Against Homelessness campaign was the largest to have been set up by the charity since its inception, and has exceeded the highest of expectations. Through a collaboration with celebrity chef Tom Aikens, the Tom Aikens Charity Cookery Challenge was born, in which those who took part must cook a meal in five minutes, donate £5 to the charity and nominate five friends. That challenge has now had in excess of 200 participants, with high profile names such as Judy Joo, Tom Kerridge, Paul Ainsworth and Jason Atherton, and sees the total number of donations rising daily.

In celebration of his incredible support for the charity, Tom Aikens was also announced as an official ambassador for Only A Pavement Away. This was marked along with his attendance confirmed for the charity’s Cook and Dine 2021 event, set to take place in January next year.

Following on from the success of the Charity Cookery Challenge, OAPA didn’t want to waste the fantastic recipes that were being shared across social media, so it was decided that a cookbook would be created; including recipes from both celebrity chefs and the general public alike. The cookbook, which is due to launch in November 2020, will be created in two formats, the first, a miniature booklet which will be distributed for free to members of the charity to give them access to quick, easy and affordable recipes, as well as a published hardback including up to 200 recipes with imagery.

The hardback cookbooks will retail at approximately £10-£12 and all proceeds from both the challenge and the cookbook will go to support both members and non-members of the charity in getting back into work.

The work that the charity does doesn’t stop there either, with the team already looking to the future of hospitality by launching its, first of its kind, jobs board and candidate profile page. The site, which launched on 21st July 2020, allows all charity employer partners to search through candidate profiles and shortlist them for interviews, before hiring through the charity, and giving someone the fresh start they need for their new life.

To find out more about Only A Pavement Away, register your interest as a volunteer, or make a donation, please visit https://onlyapavementaway.co.uk

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Chris Smith Founder of One Call to All had this to say: “Just imagine Tom Kerridge or Paul Ainsworth (who have both hit the headlines recently due to their experience with no shows) calling with a message to welcome you to their restaurant and a polite request to let them know if you can’t make it for any reason, delivered from the heart. As the insight bears out, for most it’s certainly far more compelling than a text, as crucially it offers that personal connection. Plus, with the ability for guests to confirm or cancel when the call is live, or through a supporting SMS text send, it covers all bases.”

The solution itself is simple to set-up in minutes and can help hospitality operators reach 1,000’s of guests in one go by sending a personal voice call and text message out to a database of numbers exported from operators’ existing booking systems. It can also help them contact those on waiting lists as and when spaces become available at short notice, rather than have staff spending valuable time ringing round.

To help operators bounce back from Covid, One Call to All is offering a FREE trial for hospitality businesses who register here before end of August. With the debate rumbling on around booking deposits and the need to keep consumers on-side, Chris went on to comment “Having originally created the platform for the recruitment market we saw how it could easily be used for hospitality businesses to counter the current pressing issue of no shows, as well as offering them the ability to send discount codes, vouchers or promote advance bookings for special events – all helping to drive business at this difficult time. Indeed, with the industry having received such a body-blow from lockdown closures we wanted to help out by offering a free trial so operators can use it with no commitment to see how it can work for their business.”

Andy Judge of The Old Thatched Inn and The Crown who has been using it for his Buckinghamshire based pub restaurants urged other restaurateurs to give it a try: “Since using One Call to All not only have I significantly reduced my no show rate saving hundreds in lost takings, but I’ve also had some really great feedback from customers on how nice it is to have a personal, tailored message. The money it has saved me has more than paid for the service and I would encourage other hospitality professionals to see how it can help their business.”

To find out more and claim your FREE trial click here

*Toluna Online Consumer Research July 2020 (sample 300)

One Call to All is a leading British telecoms innovator with international reach. One Call to All focuses on delivering solutions that connect businesses to their consumers predominantly in Hospitality, Recruitment and Sales

The post Could the Personal Touch Hold the Key to No More No Shows? appeared first on Stir it up Magazine.

What works as a street food concept might not always translate exactly onto mainstream menus, so it’s important to adapt the latest trends to suit your customer base.

So, which street-food inspired dishes can we expect to steal a march onto 2020 menus, and how can the populus re-create them? Here are some innovative ideas…

Dev Biswal

Asian Chef of the Year and chef-patron of the Ambrette restaurants in Canterbury and Margate, and the Devil in Rye

I believe that the best way to experience culture of a place is through its street food. A few years ago, I was heavily inspired by fried crickets and grasshoppers from the streets of Bangkok and designed a six course menu around bugs. Some of the most popular dishes on my menu are street food inspired. Poori (unleavened, deep-fried bread) is a trademark street food dish in India and is eaten in various shapes and forms throughout the country. I used to eat masala papdi (a vegetarian street food snack made with green pea and fried chick pea flour crispies) as a boy in South Eastern India. It features on my menu today.

Dosai (a cooked thin-layered rice batter) – the highest selling vegetarian dish in all my restaurants is a street food dish from South India.

Chris Williams

co-founder of Silk Rd, Liverpool

Starting with the growth of tapas in the Noughties, the food scene has exploded with street food pop-ups and ‘markets’. This quest for new flavours isn’t set to stop and as a restaurateur it is key that we keep ahead of the pack. Big trends for this year are for even more growth in vegan offerings, exploring further into Middle Eastern and Asian flavours and to adapt well-known dishes. This can be seen with the growth of ‘Pavs’ or, as we know it, burgers – these really can be an explosion of flavour in a bun. Pavs are a popular Indian street food snack comprising of spiced, deep-fried potato in a bread bun garnished with chutney.

Steven Cross

LACA School Chef of the Year, who works at Park Community School, Havant, Hampshire

We introduced a new Korean/Japanese street food inspired dish onto our school menus last month, offering pulled pork, which is reared on our school farm, or pulled
jackfruit for vegans and vegetarians on a steamed bao bun. We serve them with either kimchi salad or a rainbow vegetable salad (made from spaghetti shaped strings of vegetables such as courgette and carrot), and sticky sesame noodles. It ticks all the boxes nutrientswise and looks like it has come from a trendy high street restaurant.

Stephen Gomes

TV chef and executive chef of DUSK, a fusion restaurant in Brentwood

Panipuri is a type of snack from the Indian subcontinent. It consists of a round, hollow puri, deep-fried crisp crêpe and filled with a mixture of flavoured water, tamarind chutney, chili, chaat masala, potato, onion or chickpeas. My version in Dusk is a modern and innovative method because I use a jet chill so the flavoured water comes out with smoke – and refreshingly chilled – with the help of Co2.

Stephen Hargreaves

CEO of Hargreaves Enterprises which owns Pacific street food venue Baha in Bowness-on-Windermere

The Panko Fish Bao Bun plays on the classic British dish, the ‘fish butty’, but throws in a Pan Asian twist. Packaged in a freshly steamed bao bun, panko deep-fried haddock is garnished with a fingered lime tartar sauce. It brings together Australian,  Taiwanese and British ingredients to create an unorthodox menu item which has its roots in street food cuisine. The real showpiece of this dish are the finger limes known as ‘citrus caviar’. These pearls burst in your mouth to unleash strong, tart flavours which complement fatty fried foods. This simple but refreshing bao bun should give chefs a playful reminder that it’s possible to take classic well-known dishes that your customers will recognise and turn it on its head. There’s nothing in this panko haddock bao bun that most people wouldn’t have tried before, but it’s how you use the ingredients and existing flavour profiles to maximise the potential of what you’re serving.

Nick Deverell-Smith

of The Churchill Arms, Paxford, Cotswolds

This summer we took The Churchill Arms on the road, popping up at Tom Kerridge’s Pub In The Park festivals and offering street food versions of some of the dishes found on our menus at The Churchill Arms. Our lobster arancini with homemade shellfish mayo was a hit throughout and our vegan spiced butternut squash with curried lentils was really popular too. I think vegan dishes and meat replacements such as ‘jackfruit’ and ‘seitan’ will continue to be popular in street food trends for 2020 as a reaction to changing consumer food habits and more people seeking meat alternatives.

James Ball

chef director of Oakhouse Kitchen, a consultancy offering advice for people with medical diets

When you think about food for dysphagia diets it’s easy to think of care home staples – lamb casseroles with carrots and broccoli perhaps? However there’s really no limitation on what can be on offer once a few simple techniques are understood.

Street food classics like masala dosa, chicken fajitas or even hot dogs with caramelised onions and relish are easy achievable and bring great flavour and complexity to diets that can lack textural stimulation.
As tastes change within the population with swallowing difficulties it will be so important to be able to offer foods that people really want, remind them of trips they once took and allow then to re-live those wonderful memories. For recipes visit www.oakhouse -kitchen.com

Dominic Lacaba

founder and main chef of Kanto in Belfast

Kanto, which means ‘street corner’, is an Asian fusion fast food restaurant where we aim to produce the best food from all around Asia. We kept our menu simple, featuring the most favourite street food dishes in Asia. We only use the freshest ingredients locally. We implement good flavours by using our homemade sauces for marinating our meat to bring a unique taste to Kanto food. Wok stir-fry the vegetables alongside our grilled BBQ chicken, adding fresh garlic, soy sauce and sesame oil. Finishing it up with our own teriyaki sauce inspired by a Japanese cuisine with a twist.

Robin Dudley

business development chef for Essential Cuisine

Korean food continues to be popular especially when fused with American and Mexican fast food dishes. Sweet, sour and spicy flavours produce delicious comfort food, paired with fermented and umami flavours of kimchi and soy. Chefs and caterers are experimenting with different cooking techniques with this diverse cuisine such as marinating, deep frying and slow cooking to create vibrant moreish dishes. We have created a Korean Fried Chicken recipe perfect for sharing (or not if preferred!) It’s a firm menu favourite, it packs a flavour punch and is so easy to make. Simply coat the raw chicken in the flour mix, dip in the pre-mixed batter, and fry – done! Great served with Korean BBQ Sauce as a dipping pot.

Ben Bartlett

celebrity chef and brand ambassador for Lion sauces from AAK Foodservice

We’ve moved from talking about a global larder to a global banquet, with multi-cuisine menus showcasing ingredients and influences from
around the world, representing almost every culture and region. When it comes to street food, it’s all about getting the basics right and adding great sauces.

Grill some really good quality chicken or roast some tofu and vegetables. Then add Middle Eastern hot sauce for a North African dish; or drizzle Indian spiced lemon dressing and it’s fragrantly South Asian. Japanese teriyaki BBQ sauce turns it Tokyo-inspired, while basil oil dressing is a beautifully simple way to create a Mediterranean masterpiece.

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