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Pub and hospitality trade bodies publish track and trace guidance for businesses 

Leading trade associations representing the UK’s pub and hospitality sectors have today issued joint guidance to businesses on supporting the Government’s track and trace customer registration scheme.

The guidance has been jointly produced by the British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII) and UKHospitality. It aims to provide clarity to enable businesses to take positive steps towards achieving the scheme’s public health objectives, as well as businesses’ obligations and practical tips to implement a successful scheme.

The core principles of the scheme, its objectives and practical solutions are explained, including:

·     What information should be recorded

·     How the information should be recorded

·     Relevant issues regarding GDPR.

In a joint statement, the trade bodies said: “There has been a significant amount of interest from both businesses and customers about the track and trace scheme and some confusion also.

“It is a core component of the safe reopening of businesses and it is something that all venues are going to have to get to grips with. This can help us to avoid a second spike and the disastrous consequences that would entail, for society and business.

“This guidance provides clear instructions to businesses on their obligations and reminds them why it is important that they make a success of the scheme. It is in the interests of everyone in the country that we all understand our role in the scheme and its importance in the context of the COVID-19 pandemic.

“Businesses are urged to read the guidance thoroughly and ensure that they have the proper procedures in place before they reopen their doors to customers. If they are unsure abut any element, they should contact their trade association immediately.” 

Menu Matters October

As the leaves turn, so customers are looking for warming dishes and seasonal produce when dining outside the home. In this edition of our monthly Menu Matters feature, Oliver Kay development support chef Martin Eshelby has created some new recipes to help you make the most of the new season…

With customers looking for warming dishes, interesting flavours and seasonal fare, fresh produce specialist Oliver Kay has created some new seasonal recipes, Development chef Martin Eshelby looks at ways to encourage out of home dining. 

The season of mists and mellow fruitfulness is now well underway. As many pubs know, autumn menus can be a challenge at the best of times, and even more so when many customers are still cautious about going out post-pandemic, as well as being concerned about rising prices.

Getting people back into the dining-out habit during October and November is important, as it helps them to start thinking about the festive season, and get-togethers with family, friends and colleagues. A memorable menu now, can be a great way to start filling up the bookings diary.

We’ve been working on some new recipes which feature seasonal ingredients, as well as flavours to spice up autumn menus. For example, nduja may not be as traditional on pub menus as some other sausage varieties, but it’s a style more butchers are offering in response to the British consumer’s ever-more-torrid love affair with spicier flavours.

The chillies in nduja make it a great match with seafood, and the combination of flavours and  textures in this recipe Crab & Nduja Croquetas, Lobster Aioli and Parsnip Crisps make this dish a great starter or substantial bar snack.

Direct Seafoods, recently named Marine Stewardship Council Fresh Fish Food Service Supplier of the Year 2021, has 11 regional depots around the UK which can supply fresh and frozen seafood for this dish. 

One big challenge for making best use of fish and seafood on pub menus is the enduring  popularity of a few species. Salmon sees particularly strong demand in the run-up to the festive season, when it’s popular in buffets, as well as set menus. 

An alternative is farmed ChalkStream®️ trout from Hampshire, which is a sustainable, versatile product with a wonderful flavour – and even more so if you try this recipe for Gin Cured ChalkStream®️Trout, Celeriac Slaw, Pickled Candy Beets, and fresh Herbs. The gin cure is easy to prepare, adds a zingy twist and will bring the wow factor to menus and specials boards.

If it’s a hit with customers, consider adding it to the festive offer as a seafood course or an option for customers who want a fish rather than meat choice.

Steak is always a popular menu choice, and pairing it with a modern pub food classic such as mac & cheese as alternative to chips is a way to make midweek menus sizzle. Consider hosting a steak night to drive trade during quiet times, with this recipe for Dry-Aged Chargrilled Sirloin Steak, Oxtail Mac & Cheese with Roscoff onions, as the centrepiece.
The oxtail adds a rich flavour to the mac & cheese, and is a good way to use an often- underrated cut. The combination of onion sweetness and garlic spice in the Roscoff onions also helps make the dish memorable and punters wanting more!

Autumn is the time to feature the new season’s apple harvest on dessert menus, and with Halloween coming up, and pumpkin lantern décor about means you can avoid waste with all the scooped-out pumpkin available by trying this recipe for Pumpkin Tarte Tatin, Compressed Apple, Savoury Granola Salad - an unusual and appealing starter, main or dessert choice.

Whatever your menu style this autumn, stay in touch with specialist suppliers to make sure you’re getting the best from seasonal produce in terms of quality, value and availability. 


Let's Do London half term activity and opportunity

Let’s Do London is hosting Pop Up London, an exciting free family friendly festival of outdoor theatre, circus, dance, magic, music, puppetry and more that celebrates the diversity of London. 

To help increase footfall and spend in central London over October half term (23 - 31 October) Let’s Do London is hosting Pop Up London, an exciting free family friendly festival of outdoor theatre, circus, dance, magic, music, puppetry and more that celebrates the diversity of London. It will see over 200 artists and creative freelancers performing in public spaces in central London. 
Pop Up London will be promoted through the Visit London website, the visit London app, through a social media campaign and press activity.
The aim of the Let’s Do London campaign is to drive footfall, spend and confidence in visiting London, supporting London’s hospitality, retail and cultural venues. The Pop Up London festival will incentivise visits to central London during the half term, with a particular focus on families. 
To help drive visitors into local hospitality venues after visiting the festival we will include a list of selected local food and drink businesses close to each of the key Pop Up London performance locations. This festival map, which will be hosted on the
Visit London Pop Up London webpage,  this will additionally help drive visitors to local venues. 
Key Pop Up London locations include:
 . Spitalfields E1
 . Trafalgar Square
 . Canary Wharf - Crossrail Place Roof Garden and Jubilee Park
 . Elephant Park
 . Battersea Power Station
 . Eccleston Yards
 . City of London – Paternoster Sq, City Information Centre, Guildhall 
If you have a business around these locations and area interested in this opportunity please let us know by midday 14th Thursday and send us the following  information:
 . Business name
 . Address and postcode
 . Food/cuisine 
We are also asking local businesses to promote Pop Up London on their social media channels alongside their own businesses. Bringing the festival and local food and drink offers together will give visitors more of a reason to come to central London and spend a day there. 

View the Partner Brief Pack here.

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