Snacks focus: Time for a quick bite

A successful snack menu is only limited by the imagination of the licensee of chef, believes Antony Bennett, development chef with RHM Foodservice, owner of brands including McDougalls, Bisto, Sharwood's ando Sacla'

"A snack can be anything from honey roast peanuts right up to chilli made with Aberdeen Angus chuck and blade, served with white rice and a wedge of crusty bread," he says.

"Another favourite of mine is Frito Misto - with homemade beer batter, chunks of salmon, prawn and tail-on scampi, it makes a cracking frito platter. We have great McDougalls fish and tempura batter mixes to which you just add beer from the tap and give a light whisking."

Antony warns: "As a rule, snacks shouldn't put too much strain on the kitchen. The key is simple food, well executed. This can be achieved by taking a great all-round dish and serving it slightly differently, for instance marinating chicken in a Sharwood's curry paste and serving it hot in a naan bread folded over with some shredded leaves and a yoghurt sauce made with natural yoghurt, honey and Sicilian lemon juice.

"The trend at the moment is very much back to basics, so if you're serving something like nachos, they should be accompanied by fresh homemade salsa and chunky avocado guacamole.

"Likewise, chips should be chunky homemade fries with fresh mayonnaise. Bar food should be fresh, simple and, as a rule of thumb, at least 50 per cent homemade if possible."

One important rule is not to be too creative with the wording of the bar menu. "With snacks, it's almost the reverse to restaurant dining. In a restaurant you want fluid descriptions that show off a dish in its full glory. In a bar, however, customers want options that are easily identifiable. So with a naan bread sandwich simply call it "hot chicken tikka naanwich.

"And don't assume customers want hand-held food. If you operate a wet-led pub or a sports bar with mostly standing room, then yes it is probably the right decision. But just because it's a bar snack does not mean it shouldn't have a knife and fork."

He suggests that between £3.00 and £5.00 is about the right price to pitch a bar menu. "If it's any more expensive people either don't eat or just go and sit down in the restaurant. The higher end is great if you can achieve it, but you want to avoid customers not eating at all. Keep it around that price and serve in the week only, maybe Saturday's but not on Sundays - that's the day you want to be promoting the carvery or the roast dinner, on high GP!"

RHM Caterer AdviceLine: 0800 328 4246, www.rhmfoodservice.co.uk