Helen Vass, Head Pastry Chef at Number 16 restaurant in Glasgow, shares why she believes it’s so important to offer special occasion desserts on menus, and how she ‘makes it special’ for diners.
Combining the very best local and seasonal Scottish produce with fresh, modern cooking techniques and value for money has earned Number 16 in Glasgow’s West End not only two AA rosettes but also listings in numerous editions of the prestigious and much revered, The Good Food Guide.
As a result, securing a reservation at this informal eatery is no easy feat, something made even more challenging by its bijou size, accommodating just 35 covers at a time across its two floors. But it’s the cosy, intimate and relaxed surroundings that this exclusive venue offers that has not only made it a popular neighbourhood favourite but also a destination for those wanting to celebrate a special occasion such as a birthday or anniversary. Only too happy to ensure diners enjoy the occasion to the full, Pastry Chef Helen Vass puts on a spectacular array of desserts that are guaranteed to impress.
Helen explains: “I think it’s really important to have a special occasion dessert offering so that the guests feel special, have an experience they won’t forget, and will want to come back and visit the restaurant again. We hope that word of mouth will extend to their friends and family and we’ll get new customers as well.”
As the only pastry chef in the close-knit kitchen team, Helen has full control over the dessert menu, creating not only the initial ideas but also bringing all the elements together. One of her favourite ingredients to utilise is chocolate, something that is clearly evident from the à la carte menu, of which three of the five-strong dessert line-up are chocolate-inspired.
Helen’s creativity doesn’t stop at the menu, however, as she extends the use of chocolate to enhance the experience further, often piping messages of congratulations of birthday greetings onto plates. Helen comments: “I use chocolate a lot on the menu because it’s one of my favourite ingredients. It’s very versatile, and there is a strong demand for it. People love chocolate!
Selecting Callebaut - makers of the Finest Belgian Chocolate - as her preferred chocolate, Helen adds: “I choose to use Callebaut because the standard of the chocolate is high, the taste is always consistent and the guests are really happy with the end result.”
With recent independent research commissioned by Callebaut citing that three-quarters of consumers are willing to spend more when eating out to celebrate a special occasion*, it’s a trend which Helen has fully embraced at Number 16 by creating a signature dessert — a chocolate mousse entremets. Combining all three Callebaut chocolate products — milk (823), dark (811) and white (W2) — the special occasion dessert is as appealing to the eye as it is to the palate, as Helen explains: “One of my favourite desserts to make is the chocolate entremets because it’s got all the different elements inside the one dessert. Because of this, we can charge a premium to guests which they don’t mind paying as they’re getting something really different to celebrate that they won’t get elsewhere.
“When we send out the special occasion desserts to our guests – whether it’s the entremets or the piped messaging – it creates a really special moment for them. They’re more likely to remember their visit to the restaurant and hopefully they’ll come back again in future.”
While the dessert provides the wow factor front-of-house with its intricate layers and exquisite chocolate taste, back of house it’s a relatively easy dessert for Helen to put together, something which helps her with the day-to-day challenge of running a busy dessert section. She explains: “Being the only pastry chef in the restaurant, I have to forward plan, so this dessert is ideal because I can have all the different elements stored in the freezer and I just put it all together with the mousse.
“We can look at the reservations list on the day of service and if we see that there are any special occasions — such as birthdays or anniversaries – in the comments section, we’re able to take each element of the dessert from the freezer, defrost in the fridge and serve them the same day. It just makes life so much easier.”
As well as providing quality ingredients, Helen is also grateful for the on-going support she receives from Callebaut in terms of advice and inspiration, especially in light of the fact that she works alone on the dessert offering, adding: “Callebaut supports me as a pastry chef because I know that there is always an answer to my questions, whether it be from the Callebaut website or via one of their technical advisors, and I’ll always find what I need.”
Keen for other operators to realise the benefits Callebaut chocolate can bring to creating a truly special dessert offering, Helen adds: “I would recommend Callebaut to other chefs because the taste is great, the price is perfect when making new desserts for the restaurant and it’s always consistent.”
For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. From cocoa bean to chocolate, Callebaut’s Finest Belgian Chocolates are produced with 100% Belgian craftsmanship, making it the chocolate of choice for confectioners, pastry chefs and chocolatiers all over the world.
Operators can view the case study video here.
*Callebaut/Toluna 2016
For more information on Callebaut please call 01295 22 47 00
or visit www.fortheloveofchoc.com
