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MOTHER’S DAY In addition to the traditional lunch or dinner,


afternoon tea is becoming very popular as well. Perhaps in these times of austerity it is seen as a more affordable option? However, it can still be made special, and Mother’s Day is a perfect occa- sion to venture out for a cream scone, and maybe even a glass of bubbly. Siân Mattison, marketing manager at CSM UK,


a leading supplier of bakery ingredients, advises: “Make the most of this opportunity by extending the Mother’s Day celebration across the weekend and incorporating an afternoon tea menu into your offering. “The great thing about afternoon tea is that


it can easily meet a number of price points and customer profi les. Keep it small for high volume covers, serving delicious cream scones or cakes and pots of tea. You could add a glass of bubbly to add value and an extra special touch, or go all out with a real luxury afternoon tea offer by add- ing dainty savouries and sandwiches, served on a tiered stand.” All great advice from the suppliers, and plenty


to think about, but Alan Moore, general manager at The Pegwell Bay Hotel and Sir Stanley Gray Freehouse, has this to add: “With trading being as tough as it is at present, it is essential to make the most of every occasion that the calendar pre- sents. Customers will still come out, but increas- ingly they need a good reason to do so. “Mother’s Day is a great occasion for fi lling din-


ing tables, and offering a menu that refl ects the talents of the kitchen team, and is different from the normal Sunday offering, is important. The menu should, however, be developed with mum very much in mind. Mums often include grandmas or even great grandmas, and therefore some of the choices on the menu should include dishes that appeal to a wide range of ages. “This special day can also be


an opportunity to increase the price for a three- or four-


course set menu. Be warned, however, increasing the Sunday price too signifi cantly can have the effect of alienating regular customers.” The message seems to be loud and clear. The


St. Patrick’s Day/ Mother’s Day weekend pre- sents an outstanding opportunity to maximise takings and profi ts and, coupled with the Six Na- tions tournament, the two days should appear to everyone as a nice big money cake with a rugby football shaped cherry on the top! Whatever you do, make sure you do something – you’d be a fool to miss out on double bubble.


A TREAT MUMS WILL LOVE


“Celebration drinks needn’t just be a glass of something sparkling to go with afternoon tea for a bit of everyday indulgence,” says Ian McLaren, head of product training and mixology at Bacardi Brown- Forman Brands.


“There are some great, simple


cocktail options that will add a really special feel to Mother’s Day. The Le Fizz is an elegant and refreshing combination of Grey Goose vodka, fresh lime juice and elderflower, served in a flute and topped with chilled soda. Or why not a Martini Royale? Charge a large wine goblet with plenty of cubed ice, add 70ml Martini Bianco and 70ml prosecco, the juice of a quarter of a lime, and top off with some fresh mint sprigs to crown this light, fresh alternative to standard bubbles.


“There are other great celebration


cocktails on our website, pourfection.com,” he adds.


pub&bar


TWENTIETH FEBRUARY 2012


49


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