Helen Hackett of Hackett’s to Go, Witney tells us about the take away!
Q: How long have you been managing Hackett’s to Go?
A: Since we opened in 2009, December.
Q: Was adding a sandwich deli to the Hackett’s brand your idea?
A: No, it was Dave’s idea, and as we had no one else to drive it forward, it fell to me!
Q: How would you describe Hackett’s to Go to a customer?
A: We are a posh sandwich shop selling great coffee at reasonable prices, and we can make anything you want.
Q: Are you a good cook?
A: Probably more enthusiastic than expert! My pastry is really good, but my cakes and scones are rubbish! Still Its the opposite for Jane, H2G Cook, so it works out quite well really.
A: Which item is your best seller?
Q: Probably Panini, of every description. It depends on the day, sometimes Bacon and Brie is the best seller, sometimes Tuna Melt or Cheese and Ham.
Q: Does being in Marriott’s Walk help your business?
A: Well I think it will once the other units are let.
Q: Who are your favourite suppliers?
A: We like to try and use local and independent as much as possible, but we do have to keep an eye on the bottom line. Cool Cuisine provide some of our staples like Panini bread, and Blue Basil are our new unbelievable brownie suppliers. We love Samuelsons for their homemade lemonade, and Winstones Ices for the proper Cotswold ice cream.
Q: It’s a take away so why offer seating?
A: We wanted to offer seating so that if it is raining, people have somewhere to sit to eat their lunch, rather than hunched over their desks. We have Wi Fi as well, and it is always more inviting to see people sitting in a place if you are not sure of where to perch. We especially value our breakfast bars which attracts anyone who loves people watching over a steaming cappuccino
Q: What’s your busiest time of year?
A: Christmas is really busy in the run up to the holidays, but generally we do a lot better when the sun shines, so anytime when it is out really!
Q: Who does the baking for Hackett’s to Go?
A: Jane is our resident cook, and she had devised the recipes for coronation chicken, and prawns Marie Rose, as well as producing the best scones in Oxfordshire!
Q: How do you price your food?
A: We look at the cost of the ingredients, and then add in a %, which is dictated by “Dave The Money”! We are not trying to exploit people who need to buy lunch, and we always have an entry level sandwich for around £1.60 – £1.75. We try and base our thinking on the premise that anyone should be able to get lunch for under £5.00, including a drink and a snack.
Q: You believe in organic and healthy options. What do you offer at HTG that complies with this?
A: All our mayonnaise and margarine is low fat, and no one had noticed as yet! I cannot tell the difference anymore, especially with Mayo. We also make a big deal about the salad in a sandwich, and use a premium lettuce mix that includes rocket, frisse and other types, based on the idea that if it tastes good people will eat it rather than pull it out from between the slices of bread! We carry a range of gluten free options, and as far as we can we use ethically produced food, local and home made, using organic or free range ingredients.
Q: What the price of the average take away from HTG?
A: A regular coffee is £2.00, a panino is £3.00, Crisps are 70p, cold drinks vary, but a carton of Ribena is £1.30. So you could have a panino, ribena and crisps for £5.00.
Q: Will you be opening other sandwich deli’s in Oxfordshire?
A: We recently opened a Hackett’s coffee in Summertown, Oxford. The plan is to expand to possibly Headington, Carterton perhaps, and Abingdon maybe? Who knows, you might see a Hacketts on most Oxon town streets in a few years!
Food and Wine Pairing
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. This modern “art” of wine and food pairings is a relatively recent phenomenon, with many books and television programs featuring best guidelines.
To explore this subject for you, we have invited our first guest blogger, Lee Isaacs from The Oxford Wine Company - Hackett’s Bistro’s local wine supplier.
Lee is the manager of the flagship branch of the Oxford Wine Company, and has been a wine merchant for 10 years. With his extensive experience, he also runs The Oxford Wine School. Lee says that he enjoys nothing more than sharing a good bottle with friends and helping them to learn more about this wonderful product, as wine has always been his passion and hobby.
Today he will share his incredible knowledge with us and teach us about food and wine pairing… Enjoy!
Matching food and wine: countless column inches have been devoted to this incredibly subjective area. Is matching food and wine really that difficult and complicated? Are all these rules concerning white with fish and red with meat accurate? Can you not drink your favourite white wine with your favourite cut of steak? As with most things in life, matching food and wine is as awkward as you decide to make it.
Wine is often overcomplicated and hidden behind a veil of snobbery, rules and unnecessary jargon. It certainly is a field where a little knowledge is a dangerous thing. But, it doesn’t have to be this way. So, lets look at some basics and try to shed some light on the matter.
When looking at pairing a wine to a food, we need to consider more than just the flavours; we must examine the textures of the food and the method of cooking (as this can alter the flavours), the acidity, sweetness (or dryness) and the overall weight of the wine. It is the more structural elements that can make or break a pairing. Not enough acidity, and a wine will be dominated by fattiness or drown in too much creaminess. Too much tannin and the wine will destroy a dish with delicate flavours. It’s all about the balance.
There are, in my mind, two schools of thought when it comes to the actual pairing. The first is all about the two partners complimenting each other, finding common ground and forging a tasty relationship from there. If the dish is spicy, why not make the wine equally spicy? It makes sense to match flavours and textures together. Duck in plum sauce can work with a weightier Red Burgundy, where the darker plum fruits come to the fore and the gaminess is obvious. All of this makes a lot of sense.
The second school of thought is a little more aggressive in its approach. Instead of going for wine and food that compliment each other, why not choose things that contrast? If you’re eating something rich and spicy, why not have a softer more rounded wine with a little more fruit? If you’re dining on a rich piece of venison, try an earthier and drier Northern Rhone Syrah. But why all this contrast? For me, the mixing up of flavour and textures just increases the pleasure of the experience. The more that is happening, the more there is to think about, to talk about, and ultimately just enjoy.
As I stated earlier though, the key element for me is the structure. Acidity is the key when consuming fatty, creamy or spicy foods. Acidity can cut like a rapier through the fattiness of a duck, or the creaminess of Moules Marienere.
Think about drinking a wine with a little sweetness when eating a robust meat or a heavily spiced Asian dish. The sweetness counteracts the earthiness of the meat and the warmth of the spice brilliantly, and leaves the palate able to cope with more.
Of course, all of this is amazingly subjective, and the recommendations above are just combinations that have pleased me (and friends) many times over. We live in a world overrun with so many rules, and some of them are made to be broken. Don’t be afraid to try a good quality oaked Chardonnay with a piece of pork, or a robust New World Pinot Noir with a meatier style of fish. Always remember the most important thing that matters when matching food and wine: If you like it, then it works!
My personal favourites? I love a German Auslese Riesling with Thai Green curry and an old school Rioja Reserva with a pork fillet.
Food and wine are made to go together, and whether you try to compliment or contrast the two, it should always be a marriage made in Heaven.
Cheers!
We hope you enjoyed reading Lee’s wine matching advice. We would like to develop more wine related blog post for you, so if there are any particular issues or topics you would like to read about, please do get in touch here on Hackett’s Facebook Page .
Next post by Lee will be published in a month time, but in the meantime you can read his advice and comments on Oxford Wine Company Facebook page and follow him on Twitter @TheOxfordWineCo.
How to Start the Week Feeling Great and Beat those Monday Morning Blues.
Where to start – Hacketts To Go, 08.00 am Monday morning.
What to ask for – A Matcha Smoothie!!! Any flavour smoothie with a shot of Matcha in it – what could be more yummy, or healthier for that matter.
At least 2 of your 5 a day, our smoothies are pure fruit and pure apple juice, not additives, nothing else but fruit. Matcha is superpowered green tea powder that give you zillions of times more antioxidants per shot than a green tea bag, and zings you up for the day, if not the week! Put the 2 together and you have the perfect recipe for health and happiness!
Give it a go today – what have you got to lose?!
The Joys of Healthy Take Away Food from Hackett’s to Go in Witney
A few years ago, take away food was seen as artery clogging, heart attack and obesity making eating and frowned upon by the establishment and, to some degree, that was true!
Today there is a broad selection of take away food available in the United Kingdom and some of it is more healthy than the average home made meal! Take the food we offer at Hackett’s to Go for example. We serve a lot of healthy meals including fresh soups, panini’s, baguettes and sandwiches. We use low fat spreads and organic vegetables and salads and have healthy alternatives to coffee and coca cola! We understand the meaning of a healthy take away!
One of the reasons we offer healthier options as take away food is that we have a rising obesity problem in the United Kingdom.
In 2009, almost a quarter of adults (22% of men and 24% of women aged 16 or over) in England were classified as obese (BMI 30kg/m2 or over). In 2009/10, around one in ten pupils in Reception class (aged 4-5 years) were classified as obese (9.8%). This compares to around a fifth of pupils in Year 6 (aged 10-11 years) (18.7%). Boys were more likely to be obese than girls for both groups. In 2009/10, 13.3% of pupils in Reception class and 14.6% of pupils in Year 6 were reported as being overweight. These numbers are increasing.
We don’t believe that fast food has to be unhealthy food. The thing is, we just have such a selection of processed foods in this country and often, they are cheaper than the healthier options!
By buying fresh and healthy options from take away’s like Hackett’s to Go, you’re taking a step towards a healthier lifestyle.
Come in and explore!
Live Piano at Hackett’s on Fridays
Here, at Hacketts Bistro Witney, we know how to start the weekend. Only on Fridays you can enjoy our house wine half price between 5pm and 9pm as a part of our ‘Wine Down Friday’ offer. But that’s not all…
On Friday 9th and 16th of September, Michelle Eaton, a high-class pianist, will be playing piano for everyone enjoying the ‘Wine Down Evening’.
Drinking a glass of wine with some light piano music in the background is a supremely relaxing, enjoyable – and even romantic – experience. So come by and join us for that relaxing glass of wine to celebrate the beginning of the weekend.
London Restaurant Festival (via Poisedconcierge's Blog)
How many of you will be attending the London Restaurant Festival? It looks fantastic and loads to nibble on is my guess.
15 Most Incredible Coffee Art Designs
While many agree that making a good cup of espresso coffee is an art within itself, ‘coffee art’, also known as ‘latte art’, refers to creative patterns made from the velvety milk foam skillfully poured into a rich crema-crowned espresso coffee. Coffee art is an extremely current trend, which is very interesting but also difficult to make.
In this blog post, we’re showcasing 15 most eye-catching coffee designs that will make your eye pop out! Let us know your favourites.
Hackett’s Witney is getting a reputation for providing excellent entertainment for their clients!
We’re proud to announce that Hackett’s Bistro will be hosting a Michael Bublé tribute act by Albie J Smith on Wednesday, 12th of October from 7pm. Albie J Smith is well known for his tribute show ‘Best of Bublé’ and will be offering a medley of Bublé favourites for you to enjoy.
Come and join us for this fantastic event when we’ll be offering a special, two course ‘set’ menu that includes a choice of mains and desserts and a sparkling glass of champagne on arrival to set the mood. (details below).
It will be a truly memorable night, so please reserve your table well in advance to avoid disappointment. Tickets only £28.95.
To book , please call us on 01993 700858.
What’s in Season in August? It’s British Apple Time!
The British apple season offers home-grown fruit from late summer until the end of winter. Take advantage of apple season by experimenting with different apple varieties and apple recipes. Whether you fancy an apple-based soup, apple in a salad or as part of a tasty apple crumble. We selected our 10 favourite ways to eat apple this fall. Have a better one? Let us know!
1. Baked Apples
Core one apple per serving and poke holes in the sides with a fork. Place in a baking dish with about a quarter inch of water and any desired additions like raisins or mincemeat, sprinkle with brown sugar and cinnamon or maple syrup. Serve alone or with whipped cream or ice cream. Perfect as a no-fuss dessert or breakfast side.
2. Apple Sauce
Stew chopped apples (peeled or not – it’s up to you really) with a bit of water and sugar until cooked; add spices such as cinnamon if you like, and if you prefer smooth applesauce, puree with an immersion blender. Can it, freeze it, or eat it right away with French toasts, crêpes or chicken and pork.
3. Apple Butter
Apple butter is simply a sweetened and spiced, thicker version of applesauce; a tasty spread to serve with breakfast dishes.
4. Apple Cake
Apples make a delectable cake
5. Apple Pie
Apple pie deserves its name as the classic apple dessert – and there’s no comparing to a pie made with fresh, seasonal apples (but we won’t tell if you buy the pie crust). You can many variations of a classic Apple pie, we love Apple Pie with Blueberries and Almonds.
6. Apple Cider
Look for fresh, locally produced apple cider in fall – it’s worth the effort. Serve as is in place of juice, dilute with sparkling water for a healthy and refreshing alternative to pop, or heat and spice for a warm beverage.
7. Apples in Soups
We are big fans of using apples in soup, for both flavour and texture.
8. Apples in Salads
Try tossing some chopped apples in your green salads for added flavour; dried apples would work as well. To take the salad to the different level, you can add some Blue Cheese and walnut oil for a great explosion of flavours.
9. Apples in Savoury Dishes
Don’t limit yourself to sweets — apples can be used in savoury dishes, as well. There are many wonderful recipes such as Port Chops with Fried Apples, Chicken with Apple Demi-Glace or Apple Ricotta Lasagna with Béchamel. Sky is the limit!
10. Apple Desserts
Apples have a way of bringing a home-cooked feel to the most gourmet of desserts, and its no only a classic Apple Pie we talk about. How about Apple Cheesecakes, Apple Bread Pudding with Maple Sauce, Apple Turnovers with Cream, Tarte Tatin… and not forgetting about our classic apple crumble!
I’ve been asked a lot about whether or not Hackett’s Bistro as well as other Hackett’s branches support organic and Fair Trade products and the answer is – yes – we do!
From our first opening, Hackett’s turned to locally grown organic produced, which are in season and therefore at their absolute peak of beauty and taste.
We’re also very big on supporting local suppliers where we can and that includes our local Witney Butcher, Bakers and the very local Oxford Wine Company too. Bakers Butchers is a family-owned independent butchers shop located in the busy market town of Witney in Oxfordshire. The long-established business is a retail butcher, and also supplies a number of top-class restaurants and other catering establishments in the area.
Bakers Butchers’ reputation has been built on the provision of quality fresh and cooked meat. The shop also has a delicatessen counter, selling a range of cooked meat and a selection of filled baguettes, rolls and panini. All the meat used on the deli counter, such as roast beef, pork, turkey breast and ham, is home-cooked on the premises.
Our coffee is from UE Coffee established in 2005. Ue Coffee Roasters Ltd has over 35 years of combined experience in the professional coffee roasting and retail coffee bar sector. The companies head office is situated in Oxford along with offices at their roasting facility located in Glasgow.
For tea lovers we choose selected organic teas to complement our hot beverages which are supplied by Tea Pigs. All our muffins and cakes are supplied locally – which is why they taste so good, and our Byron Bay Cookies are baked in the United Kingdom.
In keeping with the company’s green credentials and with the aim of using as many locally sourced ingredients as possible Byron Bay Cookies commenced production from one of the UK’s most prestigious bakeries. This move means the UK baked cookies are certified by The Vegetarian Society as they now contain free range eggs and the candy covered chocolate beans on the famous Dotty and Clowing Around cookies are cochineal and gelatine free. Byron Bay Cookies recently won the coveted Vegetarian Society Award for ‘Best Vegetarian Society Approved Snack or Confectionary Product’ for 2009.
The gluten free range has also been approved by the Coeliac Society and display the Cross Grain Symbol.
Local ingredients sourced within a 50 mile radius of the UK bake house help support local farmers. Locally sourced ingredients include flour, oats, butter, eggs and honey.
We stock a varying supply of organic wines from South Africa called ‘Running Duck’. Running Duck is produced by Stellar Organics, and is both organic and fairtrade accredited. The label was created after seeing Stellar’s Indian Runners ducks patrolling the vineyards, eating insects and snails, protecting the vines in the most eco friendly way. This Shiraz has blackberries, black pepper, jasmine and spice on the nose, whilst the palate has flavours of stewed stone fruits, fruitcake and spices ending on a savoury note with a hint of white pepper and intergrated tannins. Enjoy with peppered red meats, sausages and stews. We also stock the Sauvignon Blanc.
Our Head Chef Richard Lenik tries to source as many products as possible from the local farmers and surrounding markets. When try so of our dishes and pop a cherry tomato in my mouth, I know it came only a few miles to reach my plate, not aboard a large truck traveling hundreds of miles in the scorching summer heat.
We also have a series of very popular blog posts what’s in seasonevery month suggesting and how can you use it in your kitchen. Our latest post was about courgette season in July, and as the August coming to the end, the next post will be about wonderful British apples starting the season right now.
We hope that we managed to draw you a picture of our values, believes and what Hackett’s really stands for.
Helen manages Hackett's to Go and is Dave's right hand in all aspects of Hackett's from franchises to staff. Hackett's to Go is a sandwich deli under the Hackett's brand and offers the same quality foods and drinks as take away catering to the busy local and also offering business catering. 
