As the summer months draw to a close and we start to look ahead to the busy autumn and winter season, we have plenty of menu-planning inspiration for you. Don't miss our special hospitality feature where Tom Kerridge and Anna Haugh take you on a tour of the UK and Ireland in search of the best local produce, whilst our Melting Pot is all about the rising popularity of
If you would like to get involved in one of our features, or have any feedback, we'd love to hear from you. Email us at editor@stiritupmagazine.co.uk.
Hospitality Special FeatureThe Power of Local
Category Focus Overcoming staffing issues with time saving kitchen prep
Melting Pot
Mocktail magic
Readers' lives
NAME: Josh Bowerman-Stopps
BORN AND RAISED: Buckingham
JOB TITLE: Kitchen Manager at Gardeners Retreat
PLACE OF WORK: Buckingham Garden Centre
HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 15 years
PASSIONS OUTSIDE OF THE KITCHEN? Music, American sports, friends and family, movies.
BIG TARGET FOR 2024? Keep growing the kitchen bigger and better and keep growing myself.
WHICH CHEF DO YOU RESPECT THE MOST AND WHY? I have always loved Gordon Ramsey for his passion but recently I’m really into Tom Kerridge. He seems like a down to earth guy.
WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN AND BY WHOM?
My dad who has been a chef for years. He has always given me great advice and still does. I really look up to him.
WHAT IS YOUR MUST-HAVE KITCHEN GADGET? Rational icombi Pro Ovens.
WHAT’S YOUR TIP TO CUT WASTAGE IN THE KITCHEN? Keep a close eye on stock and don’t overcook what you don’t need.
WHAT’S YOUR DREAM JOB? Food Truck/Café adventure.
WHEN DID YOU KNOW YOU WERE GOING TO BE A CHEF? I have loved cooking since I was at school. From there I went to college for my NVQ up to level 3.
WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? I’m a big lover of the Bacon and the 9/16 Crispy Coated Fries – we go through loads.
Fresh KITCHEN FROM THE
Middle Eastern flavours are both moreish and versatile and continue to influence global dishes, as cooks draw from the cuisines of Turkey, Lebanon, Israel, Syria, Palestine, Iran, Iraq and more. We take a look at the key elements and how they are being used across menus right now.
MEZZE – This key feature of Middle-Eastern cuisine is a vibrant spread of salads, breads, dips, pickles, cheeses and more. Especially with the continuing popularity of `picky bits' and grazing boards, you'll find at the very least some elements of this cuisine on most small plate menus.
HERB & SPICE BLENDS – We’re talking za’atar (a herb blend with thyme, sesame seeds, and sumac), dukkah (an Egyptian mix of nuts, seeds, and spices) and harissa (a fiery Tunisian chili paste with garlic, olive oil, and spices). This trio offers a powerhouse of flavours that are increasingly being used to add depth to a whole host of cuisines and dishes.
DIPS – An important part of any mezze platter, dips are created using a variety of pulses and vegetables, such as chick peas (hummus), fava beans (ful medames), beets (beet borani), spinach (masdesfenaj), aubergine (baba ganoush), walnut and red pepper (muhammara) and many more.
CONDIMENTS – Sauces like toum (garlic sauce), amba (pickled mango hot sauce) and zhug (herbaceous hot sauce) can elevate dishes to new heights and are great flavours to play with on everyday meals such as pizzas, sandwiches and fries.
FUSION FLAVOURS – And the idea of fusion doesn’t end at sauces, as there is a treasure trove of Middle-Eastern ingredients which are being used across global cuisine in new and exciting ways. From sumac, preserved lemon, saffron and tahini to pomegranate molasses and pistachio, these flavours are influencing our dishes in unexpected ways. Think chocolate brownies swirled with halva and tahini, Eton Mess layered with rose water meringues and cardamom cream or roast chicken marinated in preserved lemon.
Country Range
Crispy Coated Fries
13 x 13mm (9/16”)
Pack size: 4 x 2.5kg
Labneh with grapefruit, roasted beetroot, pomegranate, fennel, sumac
CALENDAR Cooks
September
1ST – 7TH SEPTEMBER – LOVE LAMB WEEK
These lamb kofta kebabs from Opies hero lamb and make a great late summer dish.
2ND SEPTEMBER –
WORLD COCONUT DAY
Try this chicken and chickpea curry using MAGGI® Coconut Milk Powder.
20TH SEPTEMBER –WORLD PAELLA DAY
Create a fiesta for the tastebuds with this Country Range paella recipe.
21ST SEPTEMBER –NATIONAL CHAI DAY
Create this iced white chai by combining MONIN Chai Tea Concentrate and MONIN White Chocolate Syrup.
August
4TH AUGUST – CHOCOLATE CHIP COOKIE DAY
These cookies are made with MILKYBAR® mix-in white chocolate chips.
12TH – 18TH AUGUST – AFTERNOON TEA WEEK
Try something different like these savoury scones made with SHREDDED WHEAT®.
19TH AUGUST – NATIONAL POTATO DAY
There is no better way to celebrate the potato than by ensuring that none of it is wasted and this gnocchi recipe with crispy potato skins does just that.
20TH AUGUST – NATIONAL BACON LOVERS DAY
This chicken and bacon tray bake is a filling and nutritious dish with the comforting texture of pearl barley.
THE GIFT OF GREAT FOOD AND SERVICE
Bayberry Hollow, Durham
With plans to launch an e-commerce gifting website in 2011, everything changed for Joanne Connolly and Marie Race in 2012 when they fell in love with a beautiful old pub dating back to the 1600s. Situated in the picturesque village of Tanfield in Durham, the creative duo moved quickly to take ownership of The Pack Horse, carefully refurbish it and turn it into a home, gift shop and café.
In the first few years, the business was a 50/50 split between the shop and the café, but in 2015 the café took off after Marie’s son Marcus joined the business. With a background in luxury retail and food as well as a clear understanding of what quality customer service is all about, Marcus has been instrumental in building the team and driving the café’s incredible growth, which now sees food and beverage sales account for 70% of the turnover.
We
improvements and investment. We have extended the premises above and at the back, which means we can cater for 115 covers at any one time, but the developments to the menu and our customer service is what has really put us on the food map in the North East.”
make the majority of our dishes from scratch. We use a wide selection of Country Range products and they always impress through their quality and value.”
“So much has changed since I arrived, for the food business to have generated year on year growth for ten consecutive years is a huge achievement,” says Marcus. “We only had around ten tables in 2015 and provided a fairly basic menu, so there have been massive
“We listen to customers and build our menus around them. We attract a slightly older clientele and more women, who love traditional flavours, so we give them exactly what they want. Secondly, we offer consistent dishes when it comes to look, flavour and taste. This has been very important in building our loyal customer base and ensuring return visits. Finally, our customer service is attentive, friendly and the best around.”
“We’re proud to make the majority of our dishes from scratch in-house and source locally
whenever possible. We change the menu twice a year but we’re always running seasonal specials and mixing things up. People travel from far and wide to enjoy our famous pies, soups, scones, cakes, quiches and sandwiches, but our three top sellers are probably our corned beef pie, which comes with roast potatoes, carrot mash, broccoli and gravy, our chicken mayo and crispy bacon sandwich, and finally our garlic parmesan chips. We use a wide selection of Country Range products and they always impress through their quality and value.”
While in some parts of the UK businesses are struggling to find staff, Bayberry Hollow have had no problem attracting a multi-skilled workforce. They have a growing team of 27 team
Below Marcus Race and the Bayberry Hollow team
members, five of whom work in the kitchen. “I believe we’re a fun place to work but I also like to think that each member feels respected, listened to and included,” says Marcus. “They’re a vital component in our business and success so it’s very important that we continue to invest time and money in them.”
Find out more about Bayberry Hollow by visiting www.bayberryhollow.co.uk.
Above (left to right)
The Bayberry Hollow building, dating from the 1600s Bayberry Hollow’s Caesar Salad
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Salad with black rice, avocado, azuki beans, edamame beans and chimichurri dressing.
Bella Ciao
Indian Summer Spartacus
Green Valley
Sunny Vibes
Sultan of Swing
Nordic Soul
Rob Foster Rabbit IN SEASON:
Rabbit meat can be found throughout the year, but it is often best from August onwards when the rabbits are a little bigger. Wild rabbit will be slightly smaller with a firmer texture and gamey flavour to the meat, whereas the farmed variety of rabbit meat has a softer, mild flavour which is similar to chicken.
About Rob Foster, Head Chef at Dorking Rugby Club and Founder of Simply Rob Foster
BRAISED
My favourite recipe and one of the classics for rabbit is simply braised in cider. I seal the legs and then put them in a casserole dish on the stove top with onion, sage, chicken stock and cider. Cook on a medium to low heat for an hour or so until the meat is tender.
ROULADE
Born and raised in Tadworth, Surrey and like many a chef, Rob first found a love of food at his grandma’s side in the kitchen. After ten successful and awardwinning years working for a number of prestigious locations, Rob launched Simply Robert Foster Catering. In addition to bespoke catering for a wide range of events, cookery classes and a fine dining ready meal retail brand, he also currently oversees the catering at Dorking Rugby Club.
WASTE NOT, WANT NOT
Use in dishes as you would other leftover meat, such as in pies or with pasta such as a ragu with pappardelle. You can also serve cold in salads, sandwiches and wraps which would give you some interesting lunchtime specials to offer.
Also In Season:
TERRINE
A superb starter that can be made in advance and it’s a great way to utilise all of the rabbit carcass. You can be creative with the other ingredients but I love pistachios for texture, visual appeal and that beautiful nutty flavour.
CASSEROLE
A breathtaking British dish for autumn and winter, a slow cooked rabbit casserole with new season JAZZ™ apples is as delicious as it is warming.
CONFIT
A great dish for summer, I rub the legs with salt and thyme. Then I seal them using goose or duck fat in a pan before putting them in the oven to finish for an hour or so at 170°C. I then serve them with a zesty peach, feta and beetroot salad with a peach vinaigrette.
I love making a classic mushroom or porcini farce for those umami flavours. Bone your carcass, flatten the meat so it is the same thickness, add your farce and either water bath or steam.
TAGINE
A brilliant twist on a tagine, try rabbit along with apricots or prunes. Cook them slow and low with some classic African and Berba spices then serve with couscous, flaked almonds and pomegranate seeds.
Sweetcorn
Tomatoes
French Beans
Grouse
Wild Sea Trout
Sweet summer
Summer is a marathon, not a sprint, so there's still time to surprise and stimulate your diners with creative menus and events this August. Whatever the weather or occasion, there is always time for tea and with afternoon tea week happening this month, there's never been a better time to roll out your finest china.
AFTERNOON TEA WEEK
One of the big awareness weeks of the year and a truly traditional endeavour, Afternoon Tea Week runs from the 12th to the 18th August. It's a great chance for your guests and customers to socialise, celebrate and indulge a little so make sure you have a quality afternoon tea offering that can awaken the senses.
Tea
While you can never guarantee sunshine, you should always be able to promise a quality brew. Hot or ice cold, tea can be the ultimate refresher in the summer months. For creative mixologists, tea can also be used for a wide selection of summer mocktails, cocktails and pitchers.
For those looking to take their tea offering up a notch or two this Afternoon Tea Week, we’ve just added a special new blend to our Signature range. Made using the finest hand plucked teas, sourced from Rainforest Alliance gardens on the equatorial plains of Africa and created specifically for us by expert blenders, the new Signature by Country Range
Dysphagia Sweet Snack Pots
TREATS FOR EVERYONE
When planning your afternoon tea menu, you'll find a whole host of inspiration and ingredients on the Country Range website, from our fully finished Mini Cake Selection to cake, pudding and pastry mixes.
To make sure nobody misses out, we’ve got a range of solutions for people with dysphagia for you to add to your repertoire, from a complete afternoon tea, to sandwiches, wraps, cakes and dessert pots.
Dysphagia
Afternoon Tea
Dysphagia Chicken and Salad Sandwiches
“WE’RE ALWAYS LOOKING TO IMPROVE, AND OUR RESIDENTS ARE BECOMING MORE EXPERIMENTAL EACH YEAR SO MY WHOLESALER AND THE COUNTRY RANGE BRAND HAVE BEEN A MASSIVE HELP IN DRIVING OUR CREATIVITY.” CARE HOME CHEF
Dysphagia Sausage Roll
Scan here to download our International Dysphagia Diet Standardisation Initiative (IDDSI) guide
Jam Roly Poly
Scan here to see all of the recipes featured on this page
A taste of home
Nothing evokes nostalgic memories quite like pudding. Whilst it can be tempting to try something new and fancy on your afternoon tea tray, don’t forget the power that a classic cake or dessert can have to take diners to their happy place. For the ultimate in comfort, try this classic jam roly poly recipe.
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Award winning Premium Pressés, a beautiful blend of Welsh spring water and natural ingredients
heartsease_farm
Foraged Finds FEASTING ON
Foraging has seen a resurgence as chefs and food enthusiasts alike seek to reconnect with nature, reduce costs and explore the unique flavours and nutritional benefits of hedgerow harvests. These ingredients offer the opportunity to create innovative, locally inspired dishes that can set their menus apart, whilst adding nutritional diversity, introducing diners to a broader range of natural foods and fostering a connection with local ecosystems and seasons.
GETTING STARTED
If you are new to foraging, it’s best to begin by incorporating ingredients into one or two dishes. Simple additions like wild garlic in pasta or elderflower in desserts or cocktails can introduce your diners to foraged flavours without overwhelming the menu or the kitchen's operations. Make sure your staff understand which ingredients have been foraged and where they have come from, so they can support and tell your menu’s story.
After testing your audience, consider collaborating with local foragers or companies that specialise in wild foods to expand your activities. This not only supports local businesses but also ensures the quality and sustainability of the ingredients sourced while enabling you to learn from their expertise.
FAMILIARISE YOURSELF WITH LOCAL LAWS AS SOME AREAS MIGHT HAVE RESTRICTIONS OR REQUIRE PERMITS
GUIDELINES FOR FORAGING
By following the below sustainable practices, operators can ensure their foraging efforts are beneficial not only to their business, but also to the communities and environments they are a part of.
KNOW THE LAW: Familiarise yourself with local laws regarding foraging. Some areas might have restrictions or require permits to forage, especially on public lands.
RESPECT THE HABITAT: Always forage in a way that minimises your impact on the ecosystem. Take only what you need and leave plenty for wildlife and for the plant to regenerate.
BE INFORMED: Ensure that anyone foraging is capable of accurately identifying plants and mushrooms to avoid misidentification and health risks.
CONSIDER ALLERGENS AND DIETARY RESTRICTIONS: Some wild plants can be potent allergens. Always disclose foraged ingredients used in dishes, particularly when serving vulnerable individuals such as children or the elderly.
FRUITS AND BERRIES
BLACKBERRIES - Can be found in hedgerows, perfect for jams, pies, and desserts.
ELDERBERRIES - Excellent for making syrups or wines. Remember, they must be cooked to be edible.
SLOES - Bitter when raw but excellent in making sloe gin or jellies. High in vitamin C, great for syrups and teas.
CRAB APPLES - Ideal for making jellies and adding tartness to dishes.
DAMSONS - Similar to plums and superb in jams and desserts.
SEAWEEDS (COASTAL FORAGING)
SEA LETTUCE - Can be eaten raw in salads or cooked in soups.
KELP - Rich in minerals, used in soups or dried for snacks.
PLANTS AND HERBS
NETTLES - Great for soups or as a spinach substitute.
WILD GARLIC - Leaves and flowers can enhance any dish with a mild garlic flavour.
DANDELION - Leaves are excellent in salads, while roots can be roasted for a coffee substitute.
CHICKWEED - Nutritious and can be used like spinach.
SORREL - Has a lemony flavour, perfect for adding a tangy touch to dishes.
NUTS
HAZELNUTS - Can be eaten raw, roasted, or used in baking and cooking.
SWEET CHESTNUTS - Great roasted or used in festive dishes.
FUNGI
CHANTERELLES
- Golden, fragrant mushrooms perfect for gourmet dishes.
PORCINI (CEP)
- Highly prized for their rich flavour.
LAUNCHES NEW APPRENTICESHIP SCHEME The Clink Charity
The Clink Charity, an organisation that prepares serving prisoners for employment in the hospitality industry has taken on its first apprentices. The programme is run in partnership with HIT Training, which will provide expert online workshops and face-to-face on site training. The partnership is also working with national and local employers to help secure permanent roles for prisoners on release.
Gemma Slater from The Clink Charity says, “The scheme will give students a direct route to employment, enabling them to start a career in hospitality. While many students have already been working in Clink training schemes and studying towards hospitality qualifications, this programme provides an additional pathway to employment. Our mission is to enable people in prison to change their lives for the better and not commit further crimes on release from prison.”
The programme includes a minimum level of English and Maths, which is a condition of completion. Clink students with nine to 12 months remaining on their sentences can apply for the programme, although candidates outside this time frame will be considered on a case-by-case basis.
Gemma adds, “The apprenticeship programme is split with up to nine months in a Clink training location and the remaining time with an employer (delivered by HIT Training). On release, candidates will then work towards full completion of the course and their apprenticeship. With this programme, students gain access to skills, training and support with a guaranteed job on completion.”
With this programme, students gain access to skills, training and support with a guaranteed job on completion.
Students can train towards several different industry standards, for example, Commis Chef Level 2 or Production Chef Level 2. An
important element of the scheme is that students receive support and mentoring from The Clink’s team. This includes assisting with benefits, housing, reintegration and relocation as well as food, accommodation and childcare. Gemma says, “In the same way that typical Clink students receive help, the resettlement support worker responsible for that location will meet with the student around three months before they are released from prison. They will assess the person’s lifestyle outside prison, whether they have a support network, what accommodation they have access to and work with them to make the transition back into society a positive one.” Jill Whittaker from HIT Training adds, “The ultimate aim is that prisoners will continue working for their apprenticeship employer and successfully reintegrate into society.”
There are many advantages for businesses taking on a prisoner apprentice. As Jill says, “Not only do they make reliable, loyal and attentive members of staff due to the support they receive, but they can also boost motivation within teams and increase productivity. We would urge all employers to contact us and get involved with the scheme and help reduce reoffending.”
The Clink Charity’s goal is to reduce reoffending through training and supporting people into employment after release. In 2023, it trained 830 students in prisons around the UK, delivered around 550 NVQ qualifications and placed 52% of students into employment. It operates restaurants open to the public, an award-winning bakery and Clink Events. The Clink Charity trains in 31 prison kitchens and two Clink Gardens.
Visit https://theclinkcharity.org/ and https://hittraining.co.uk/ resources/apprenticeships-forprisoners for further information.
Top Left Clink Charity - prison kitchen Bottom Right
Putting the finishing touches to lamb cutlets - The Clink Brixton
The PowerOF LOCAL
Travelling the UK and Ireland
with
Tom Kerridge and Anna Haugh
We often talk about sourcing locally, but how often do you get the time to travel and meet local producers, and when you do - where do you start?
Renowned chefs Tom Kerridge and Anna Haugh have both recently visited producers and cooks across the UK and Ireland, meeting inspirational farmers, growers and makers of some of our finest produce. In our exclusive feature article, they describe the abundance of ingredients and regional specialities they have encountered.
WHAT DRAWS YOU TO SOURCE LOCAL INGREDIENTS?
Tom: Over the past few years, great chefs have been giving more reverence to great British & Irish ingredients. We’re in a place where we are more comfortable in our own skin. We spent years trying to replicate Mediterranean cuisine but we’re a northern European country. It’s cold, we need woolly jumpers. Root vegetables, smoking, curing, braising and slow cooking –they’re a better fit for us.
That doesn’t mean we don’t embrace global flavours and trends because let’s be honest, we’re almost magpie-like in how we take on food and food ideas. We now have two Michelin starred Indian restaurants that are using British ingredients with heritage style cookery and even our pubs embrace food from all over the world. In fact, nowhere else in the world could you have a Korean-style grilled mackerel starter, a slow cooked spiced lamb tagine for main and sticky toffee pudding for dessert – but that’s now normal in pubs.
Sourcing from your surrounding region is a great way of developing long-lasting relationships with the incredible producers and craftspeople in your area. Utilising their passion and skill can not only give you a unique selling proposition, boost your business and support the local community and economy, but it’s simply the right thing to do.
Utilising their passion and skill can not only boost your business and support the local community, but it’s simply the right thing to do.
For me, it’s the connections with growers, farmers, producers, suppliers and customers that makes my job so inspiring and enjoyable. The relationships motivate me to be my best and in turn, help to reinforce quality and high standards from field to fork. Ireland is blessed with fertile land and sublime coastal waters so there is a huge array of passionate producers and incredible ingredients available throughout the year.
WHY SHOULD CHEFS GET OUT OF THE KITCHEN AND MEET LOCAL PRODUCERS?
Tom: It’s crucial that you meet your suppliers and find out about what makes them special. Chefs have to be active, do their research and knock on doors. Farmers, fishermen and markets operate early so you have to get out of bed and go and see them. It’s so important to meet people, shake hands, have conversations and build relationships. Learn how they work and their processes.
WHY IS SOURCING LOCAL SO IMPORTANT?
Anna: Connecting with people isn’t just important for businesses, it’s vital for community and civilisation as a whole. I truly believe everything in life is better and more stable when you invest in building strong relationships.
Most people involved in food are super passionate about what they do – the same as chefs. We all have this special connection to food and it is passion led so you will find you will meet a lot of like-minded people. Leveraging that local power can give your business, your building and your people something to build a narrative on and something to communicate and talk about.
with Tom Kerridge GUIDED TOUR
ENGLAND, SCOTLAND & WALES
NORTH EAST
SOUTH WEST
The coast of Cornwall and Devon is rugged and the waters provide a melting pot of fish species. It’s not just traditional North Sea catches, it can be so varied. Plaice around Weymouth is sensational, Cornish sardines are stunning and line caught seabass is spectacular. With rich pasture, grassland and huge dairy herds, the milk, cream and cheeses available are also immense.
SOUTH EAST
A huge proportion of our vegetables are grown in Anglia on that flat fenland that works so well for arable farming. They are the best root carrots, beetroot, lettuce and cabbage you will find.
Drop down into Kent and you have superb shellfish and the famous Whitstable oysters. It’s also known as the garden of England thanks to its fruit trees and orchards offering so many different varieties of apples, pears and cherries.
Rugged often inaccessible farmland where it is harder to survive means it’s great for pastures as opposed to arable crops. With these tough conditions, they produce some great beef. The fishing ports are also buzzing with the classic North Sea catches of the colder water fish such as haddock, cod, pollock and hake. Don’t forget Yorkshire’s unique forced rhubarb either.
NORTH WEST
Some interesting things are happening in Ormskirk in Lancashire under polytunnels. Terrific tomatoes are being grown and mushroom farms are producing beautiful shitake mushrooms. In the Lakes, the Herdwick sheep are very special. The have to survive it tough so they’re like the SAS of sheep. The harder the living, the better they taste.
SCOTLAND
Scotland’s cold, rough waters, hardy fisherman and ports like Peterhead have long been a bounty for great North Sea white fish. The shellfish, scallops, mussels and lobster are also amazing off the north coast where the water is cleaner and crisper.
Red fruits are another area of expertise in Scotland. Because of the longer days and colder nights, the Scottish strawberries and raspberries receive plenty more daylight and the cold nights are also beneficial. This is what separates Scottish red berries from any other in the world. They’re sensational. Game is another key part of country life in Scotland with the venison and grouse top draw.
WALES
The Welsh are well known for their lamb and it is exquisite but I visited some free range chickens in Wales recently, which were also sublime. Welsh seaweed is another ingredient that chefs are using and is frequently appearing on menus. The Welsh seem to have a great understanding of seaweed farming.
with Anna Haugh GUIDED TOUR
THE REPUBLIC OF IRELAND AND NORTHERN IRELAND
NORTHERN IRELAND
Based in Limavady in the north of Northern Ireland, Corndale make some of the best charcuterie you will find. Set up by the charcuterie-loving husband and wife team Alastair and Chloe Crown in 2012, the entrepreneurs bought a simple ‘how to make chorizo’ kit and the rest is history. Their ‘nduja and chorizo, made with special free-range saddle back pigs can stand up to anything.
SOUTH EAST OF IRELAND
At the height of summer when it is beautifully hot, there is no better strawberry on this planet than our wonderful Wexford Strawberries. As you drive through Wexford during the key season, the sides of the roads are full of sellers.
THE WEST COAST OF IRELAND
The mineral content of the water, the temperature and the rough seas play their part in making Irish shellfish and oysters utterly delicious. We use Carlingford oysters because they simply can’t be beaten for flavour and I adore everything about Kian, his family and his amazing business.
CENTRAL IRELANDCOUNTRY TIPPERARY
Cais na Tire, which means country cheese, is an incredible cheese company in County Tipperary. The owners Barry and his wife Lorraine were given a herd of sheep when they got married and had enough interest and curiosity to focus on making cheese with the milk. They simply had the drive, dedication and passion to do it superbly and become masters. It’s sensational.
COUNTY CLARE
There is magic in the air in the Burren, which is a limestone landscape that provides huge benefits to the animals grazing on it. In recent years, there has been a growing understanding of this special landscape and the ancient farming practices. With a multitude of flowers, fauna and lush grass, the region and its skilled producers have a reputation for rearing the finest beef and lamb but for me, the pork you will find is truly exceptional.
CORK
I think Ballymaloe is the reason why Cork’s food is so good. They are champions for traceability and provenance. Cork is famous for everything – charcuterie, lamb, beef, - it’s a food hub. The English market in particular is wonderful. In a world of over-sanitised and gentrified markets, this one still has that raw quality – the sounds, the smells, the vibrant colours and the farmers, growers and producers. I was there recently, and it was rammed to the brim of local people haggling and buying their bread, fish, meat and veg. The prices were reasonable, and you could see the connections. Discussions were going on everywhere between the consumer and the producers.
“There is magic in the air in the
Burren,
which is a
limestone landscape
that
WIN! For your chance to win Tom Kerridge Cooks Britain, see page 43.
Tom Kerridge Cooks Britain by Tom Kerridge (Bloomsbury Absolute, £25 Hardback)
Skill level: Easy
provides huge benefits to the animals grazing on it.” Always on hand to help.
INGREDIENTS
1 meringue nest
100g whipped strawberry Angel Delight
1 strawberry cut into quarters
2 blueberries cut in half
METHOD
1. Pipe a little of the whipped Angel Delight into the centre of a plate and place the meringue nest on top to secure.
2. Fill the meringue nest with the whipped Angel Delight.
Preparation time: 5 minutes preparation time and 2 minutes to assemble
Pinch of crushed freeze-dried strawberries
10g crushed meringue Sprigs of mint
3. Top with crushed meringue, the berries (fresh and freeze-dried), and sprigs of mint.
Tip: Make it more indulgent by mixing the Angel Delight with double cream
ESSENTIALS THAT MAKE THE GRADE
The value foodservice brand you can trust
WHY SCHOOLS AND NURSERIES ARE
game for lunch
Earlier this year Tops Day Nurseries, which runs 32 nurseries in Dorset and Hampshire, introduced venison to their lunch menus, offering it in meals three times a week on a threeweek cycle, totalling 3,000 wild meat meals per month.
Peter Ttofis catering manager at Tops Day Nurseries says, “The feedback has been excellent from pupils and parents, with some parents asking if they can join the children for lunch. We incorporated venison into dishes children are familiar with - for example, venison Bolognese and lasagne. We tend to use minced venison as it’s easier for children to chew and eat, so it’s no different to using any other mince. People often imagine venison being extortionate in price, but in reality it is no different to beef. Venison is nutritious, with less fat and more minerals than
lamb, beef and pork, as well as not being subjected to growth hormones which we often see in commercially produced meat.”
When Cheryl Hadland, founder of Tops Day Nurseries, visited Scotland, she learned about the volume of deer being culled due to their increasing numbers and to limit the damage caused to the environment. This inspired the team and after working with Leon Challis-Davis, culinary director at Eat Wild, they began to introduce it and have since received a number of enquiries from other nurseries and schools keen to learn from their experience.
“Wild meat, including venison, is not only healthier, but it’s also more sustainable and much more flavoursome, too,” says Leon.
“There are many reasons why getting wild and sustainable meat onto school menus is so important. It's crucial that the younger generation eats more nutritional and vitaminrich food to help them develop. Wild meat, including venison, is not only healthier, but it’s also more sustainable and much more flavoursome, too,” says Leon. “The best way to serve venison is to
use it as a healthier substitute for red meat. The cost is down to the supplier – we can help schools find the most economically viable venison.”
At Queen’s College school in Taunton, pupils are taught how to prepare game meat supplied by local shoots. The college also educates them on the provenance of game, from rearing through to cooking. This is done in collaboration with The British Association for Shooting and Conservation (BASC) with BASC members Simon and Celine Peniston-Bird directly involved in helping the school source game. Pupils aged 8 to 18 are not only served game regularly, but they are also taught how to cook with it.
Joe Mann, Head of Faculty of Art, Design and Food
at Queen’s College, who won BASC Eat Game’s Champion of Champions Award this year for his contribution to educating the next generation about game meat, says, “Game provides a fantastic opportunity to educate pupils about food provenance and food sustainability. It is a versatile, healthy ingredient, which pupils like preparing in our kitchen classrooms to demonstrate highlevel meat preparation skills.”
Dishes include game pies, savoury game bakes, game goujons and pan-fried game on a homemade bruschetta with homemade mayonnaise. He adds, “This year pupils even made a truly amazing creamy savoury venison ice cream with coriander served with a balsamic glaze.”
Visit https://eatwild.co/ and https://basc.org.uk/ for more information.
Above (Clockwise)
Venison and blackberry pasties, venison burgers and venison wraps Venison Spaghetti Bolognese Child enjoying a Tops Day Nursery meal
Cheats Time
to streamline processes, find efficiencies in the kitchen and ease the pain of running a business understaffed.
Mise en place, or “everything in its place,” is a fundamental principle in professional kitchens and involves prepping ingredients and organising the workspace before service begins. By chopping vegetables, measuring spices, and arranging tools in advance, chefs can reduce cooking times and minimise
STANDARDISED RECIPES AND
Creating standardised recipes ensures consistency and speed in food preparation. Each dish should have a precise recipe that includes portion sizes, cooking times, and plating instructions. This not only maintains quality but also helps to train new staff quickly, as they can follow clear guidelines without
School caterers face the challenge of serving large volumes of pupils within a short timeframe, so standardising menus while maintaining nutritional value can help to streamline operations. Start by rotating menus with a few staple items and incorporate seasonal ingredients to reduce preparation complexity and speed up service. Pre-portioning school meals in advance can also save significant time during service and helps to manage portion control and reduce
Batch cooking inspiration
Looking to pre-prepare and freeze meals in advance? Here are a few ideas to get you started:
Chicken Tinga – A smoky, spicy Mexican one pot dish that works well as a filling in tacos, enchiladas or paired with rice.
Cheese Scones – Taking only 30 minutes to bake, scones can be cooked from frozen, a great solution if you need to quickly transition from lunch to afternoon tea service.
soups, sauces, and stews, which can be made in advance and stored safely. Batch cooking not only saves time but also reduces waste and improves kitchen workflows.
EFFICIENT USE OF KITCHEN EQUIPMENT
Investing in high-quality kitchen equipment that can handle multiple tasks can significantly cut down preparation times. Items such as a combi-oven can steam, bake, and roast dishes simultaneously. For residents with dysphagia, modifying the texture of foods is crucial. Investing in powerful blenders and food processors can streamline the preparation of puréed foods and ensure consistent results. Regular maintenance of equipment is necessary to optimise functionality, preventing time lost due to breakdowns.
Batch cooking not only saves time but also reduces waste and improves kitchen workflows.
expensive initially, can help track inventory, manage orders, and predict demand, allowing kitchen staff to prepare accordingly and avoid
We are increasingly seeing robots taking front of house positions. Sales have been growing rapidly in recent years, with tens of thousands of robot servers gliding through dining rooms around the world. At the University of Houston, the school’s restaurant began using robot servers in December 2022 and the team have reported a more efficient service as well as easing the workload for staff. The novelty of such technology is exciting younger generations and entertaining the techcurious, creating a marketable, unique dining experience.
BATCH COOKING
Preparing large quantities of food that can be quickly reheated or assembled during service is especially useful for dishes like
EFFICIENT SERVING STATIONS
Designing efficient serving stations can facilitate a smoother flow of diners. Separating stations at events or school dining halls for different food items such as salads, pastries or drinks clearly labelled with signs will help to minimise bottlenecks. Staff can guide younger pupils through the process and clear signage can be added to ensure a quick and orderly service.
CUSTOMISABLE AND ADAPTABLE MENUS
Care caterers, event operators and schools often need to accommodate diverse dietary requirements, including allergies, meat-free meals and to support those with health problems such as dysphagia. Developing dishes that require a few common ingredients and can be easily adapted ensures all diners receive appropriate meals without extensive additional preparation.
For example, using a basic tomato sauce that’s free of allergens and meat is a great starting
Fish Pie – A comforting classic which can be pre-portioned and frozen in individual dishes, or in a gastronorm for buffet service.
Coconut Dahl – A great vegan dish which can be served with pre-prepared or readymade naan bread and added to jeweled rice.
Moussaka – All you need is a side salad to serve with this classic Greek dish which can be pre-portioned into small dishes or in a single, large gastronorm.
Hash Browns – Take the stress out of breakfast service with an easy to prepare item that can be cooked from frozen.
point for a broad range of dishes from pizzas and spaghetti to shepherd’s pie or melanzane alla parmigiana. It can be prepared in a single large batch and then frozen ready for use. Alternatively, combining avocados, garlic, parsley, coriander, olive oil, lime juice and salt gives you a great base for a dip, marinade, sauce or spread to which you can add pistachios or sunflower seeds before pairing it with salads, quesadillas, meat, bread or pasta.
INVENTORY MANAGEMENT AND SUPPLIER RELATIONSHIPS
Efficient inventory management prevents overstocking and reduces the time spent on stocktaking. Implementing a first-in, first-out (FIFO) system ensures older stock is used first, minimising waste. To operate this system, label your food with the date it is stored and put older foods in front or on top of the newer, so that you use it first.
Speaking to your suppliers regularly can also reveal new products that use high quality ingredients but save preparation time. “The process of creating bakery items in particular is highly skilled and can be time consuming” says Charlotte Perkins, commercial manager, Pan’Artisan Ltd. “Many of our customers use our dough ball range to make customised bakery items for their operation - these products offer an incredibly versatile option and with a little effort and creativity anything from cinnamon swirls, breakfast rolls to calzone are easy and quick to produce.”
Fish Pie
STUART GILLIES
Plating up
PROFITABILITY
Chef Owner of acclaimed restaurants Bank House and Number Eight, and former CEO of the Gordon Ramsay Group for 7 years, Stuart Gillies knows a thing or two about running a profitable business. We caught up with him to get some tips and advice to help operators find some light in a challenging trading period.
TYPICALLY, WHAT ARE THE THREE LARGEST COSTS IMPACTING PROFITABILITY?
The three biggest costs affecting any restaurant business are always labour, rent and cost of goods (COGS). Over the past year, however, the cost of utilities has risen so dramatically that this is now also a major cost to businesses.
APPROXIMATELY WHAT MARGIN SHOULD OPERATORS BE AIMING TO ACHIEVE?
The target gross profit (GP) margin for restaurants ideally should be 75% so that the costs of labour, food and beverages average out at 25%. Although, this has become difficult to hit for most businesses and is closer to 70% GP.
WHAT OPERATIONAL OR FIXED COST SAVINGS SHOULD
BUSINESSES FOCUS ON FIRST?
Business costs are constantly in fluctuation due to increases and drop-offs in sales. A key area to look at regularly is product costs, especially when buying food, as this fluctuates a lot. Overuse of products by teams is also a hidden cost and needs regular monitoring, plus gas and electric (items left on unnecessarily), excessive use of cleaning products, laundry etc.… all costs basically outside of rent, rates and finance are possible areas to control costs better. Regular discussions and price reviews with suppliers is an important part of this, but on a phone call, not by email.
HOW CAN OPERATORS STRIKE A BALANCE BETWEEN AN ATTRACTIVE SALARY AND MANAGING STAFF COSTS?
You need to pay a fair wage and know that the team understand this is what you can afford by sharing the pressures on the business in the right way. That said, businesses can also support team members in other ways and keep adding value to their employment by offering many other cost effective elements.
WHAT ARE YOUR TOP TIPS FOR REDUCING FOOD WASTE TO IMPROVE PROFITABILITY?
Food waste can be enormous, so only buying what you can use and checking the stock levels daily is critical. Utilisation of food products for one to three dishes is a standard process that we have always used, which takes creative thinking.
Increasing prices is a very sensitive area. It’s easier if you are in a high footfall area, like big cities where your guests come less frequently. If you want to increase prices then you need to add more value for the guest, as this does get noticed.
IS TECHNOLOGY ENABLING COST SAVINGS?
“Food waste can be enormous, so only buying what you can use and checking the stock levels daily is critical.”
WOULD YOU SUGGEST INCREASING PRICES?
Yes of course, technology can help control costs enormously, so it’s often worth the investment. There are numerous new systems, not all of which we use. The ordering app that is used by many pubs makes a big saving on labour taking orders, although you do lose the connection with the guest which may be important depending on your business model. Food and beverage ordering and stock control systems are essential nowadays as that’s how you can control spending remotely.
With a bounty of glorious pickings to choose from, you can’t be blamed for taking your eye off the prize slightly in August and spending a bit more time cooking and utilising your crop. Hopefully a glut of vegetables will be pushing your creative juices in the kitchen but be careful as lots can still go wrong in the garden in August.
The wonderful time of harvesting
Pests & Diseases
While August is a time for homegrown rejoicing, the wee beasties, pests and diseases are also out harvesting, enjoying and often ruining the fruits of our labour.
Careful plot and pot planning at the beginning of the year can certainly help alleviate or minimise pests and diseases but vigilance is key, especially when your crops are laden with produce.
TIPS
• Check the condition of your plants regularly so you can deal with signs of stress or any invaders.
• Encourage ‘good’ bugs – ladybirds, lacewings and hoverflies are terrific aphid exterminators, spiders work hard catching all kinds of fly, while beetles and centipedes love to devour slugs and bugs.
• Planting wildflowers and companion planting can attract the good bugs and pollinators.
• Use good quality netting and mesh to stop birds and insects gaining access.
• Water correctly – over and under watering can lead to diseases and problems.
• Soil management is critical. Dig in compost and keep an eye out for signs of distress on your plants. This could be due to a lack of nutrients in the soil.
• Rotate your crops each year – some plants will deplete soils of certain nutrients.
• Choose disease resistant seeds.
• Don’t add any diseased plants to the compost.
During August, berries, tomatoes, celery and courgettes will need more regular attention.
Water
Just like humans are at risk of dehydration or heatstroke in the hotter months, plants can also become stressed and even wither away if they don’t get enough water, especially in August when people often head off on holiday.
There is no one rule fits all when it comes to watering – it generally depends on the weather and the vegetable or fruit so make sure you do your research and have a water plan in place for your plot.
• Keep a close eye on your plants – they will give you visual signs if things aren’t well.
• Water at the end of the day when it is coolest to avoid water evaporation.
• Rather than daily sprinkles, plants generally prefer a weekly or two-weekly deep soak if there hasn’t been any rain.
• During August, berries, tomatoes, celery and courgettes will need more regular attention.
• If you’re growing in pots or containers, check them daily because the soil can dry out and stress more quickly.
• Before watering, try probing the soil to see how moist it is 20cm beneath the surface. Sometimes it appears dry on top but can be saturated underneath.
• Make sure you weed regularly because they’ll only steal the water.
• Peat compost isn’t great for the environment and also can dry out too much so steer clear.
Green fingered friends
Growing can be a great social endeavour and after seven months of hard toil, there is nothing better than using your veggies, herbs and fruits as the centrepiece for a summer celebration.
Get your visitors, guests, neighbours and other local growers involved to toast your success, share tips and swap produce and recipe ideas.
Having a local growing community is also useful for the summer months to cover holidays and keep your kitchen garden growing. Make water treaties and pacts to ensure someone is around to water your prized produce and plot.
Jobs for August
Harvest, harvest, harvest – it’s the sweet spot of summer where everything
Berry picking – late season cherries, the first blackberries and so much more whether you’re picking from your plot or
Weed and tidy to help keep pests
Dig up your maincrop of potatoes.
Watch out for tomato and potato blight.
Sow quick maturing lettuce, chicory, salads, carrots, oriental vegetables and
Tie up and support your tomato, pepper and cucumber plants as they grow and become heavy with fruit.
If you’ve started growing in the past year, we want to hear your kitchen gardening stories. Get in touch and share your successes, learnings and tips by emailing editor@stiritupmagazine.co.uk or tagging us on Instagram @stiritupmag
TO USE WAYS
Providing depth of flavour, fragrance, elegance and crucial colour to numerous classic recipes, red wine is not just class in a glass but an ingredient that can elevate a dish to new levels. The Country
Red Cooking Wine
1/ Perfectly poached
blend of carefully selected varietal red wine
seasoned. Offering fantastic value and absolute consistency to chefs when it comes to taste and visual effect, the Country Range Red Cooking Wine is ideal for fast-paced kitchens across the
ABOUT: CECILLE YOUNGS, STUDENT CHEF WINNER, WEST SUFFOLK COLLEGE
Crowned as the winners of the Country Range Student Chef Challenge (CRSSC) in March following an enthralling finale at the HRC Show in London, the students from West Suffolk College have all been tipped for big futures.
Cecille Youngs was one of the victorious trio in March who impressed judges with their calm and happy disposition, plus technical skills. For some, winning the CRSSC would be enough but Cecille wasn’t finished there as she also competed in and won the 2024 Student Pastry Chef of the Year award in May as well. Here Cecille provides her five ways with Country Range Red Cooking Wine.
Fruit poached in red wine is a delight to the senses and there are so many combinations you can try. My go-to recipe is poaching pears in red wine as they take on flavour so well, keep their shape and look stunning.
2
/ Slow and low
Red cooking wine is a triumph when used in slow-cooked dishes. For me, there is no better than a Beef bourguignon. Slow and low is the name of the game here with the red wine adding an incomparable depth to the gravy and beef.
3/ Bresaola
Originally coming from Lombardy in northern Italy, bresaola is a cured beef charcuterie. Once cured the beef spends time marinating in red wine before it is hung. It’s easy to make yourself using red cooking wine and will always impress on a charcuterie board.
4/ Pickled apple puree
This is an amazing accompaniment to a wide range of dishes but I personally love it with a nice piece of pork tenderloin or even a chop. The pickled purée helps cut through the fat and using red wine provides subtle wine nuances to the taste and a wonderful colour.
5/ Fantastic foam
Great for visual appeal, a burst of flavour and for adding different textures to the plate, a red wine foam can be a great weapon for chefs. It’s also lighter than a red wine sauce so works brilliantly in the summer months.
Country Range Red Cooking Wine Pack Size 4 x 3 Ltr Cartons
Mocktail magic
Creating non-alcoholic drinks that impress
30ml Dry London Spirit
30ml Aperitif Rosso
30ml Non-Alcoholic Spirit, Italian Orange
1 orange slice
As summer begins to turn into autumn, the party season is looming ever-closer! We’re kicking things off with a look at the non-alcoholic drinks market and how operators can make the season special for customers who are seeking low-and-no alcohol options. Whether you want to use foraged ingredients or one of the vast array of botanicals now available, there’s plenty to work with as this month’s experts can attest to.
In my childhood I used to have a traditional Indian drink called an ‘Aam Panna’.
It’s a very common drink made with burnt raw mango, spices, and sugar. It was so unique and refreshing! There are lots of flavours that really works with children.
But as per my previous experience I think any tropical fruit such as mango, pineapple and passionfruit are great with kids as it adds a touch of sweetness.
Babur is an Indian restaurant, and we offer 5 to 6 mocktails and 3-5 other non-alcoholic drinks which I think is the perfect amount.
CHRISTOPHER BANKS Chief Executive, Cracker® Drinks Co
When creating a stand-out non-alcoholic cocktail menu ice is your best friend – pile up your glass with crushed ice to create a mocktail such as a pineapple, mint and lime cooler look as good as it tastes, without breaking the bank. Have fresh herbs, citrus zest, and spices on hand for an added punch of flavour and use fruit juices with no added sugar as a mixer to make your menu more appealing to health-conscious consumers. Think outside of the box when it comes to garnishes – consumers are increasingly on the lookout for quirky, ‘instagrammable’ content to share with their friends.
SAMANTHA RAIN
Head of Innovation and Training, Henley Bridge
Ready-to-use fruit purées provide the perfect base for mocktails. For a refreshing summer alcohol-free tipple, try a sparkling pear and ginger mocktail, made using pear purée, lemon purée, honey, sugar, fresh ginger, rosemary and nutmeg, garnished with a sprig of rosemary. Alternatively, a super-easy recipe which will delight both grown-ups and youngsters alike, is a Bora Bora mocktail, made by shaking together 100ml Leonce Blanc pineapple purée, 60ml passion fruit purée, 10ml lemon purée and 10ml grenadine syrup. Pour over ice and garnish with a slice of orange, a slice of pineapple and a cocktail cherry.
KASIA JARMUZ
RIZWAN KHAN Mixologist, Junsei
Foraged ingredients normally showcase earthiness in mocktails, I love to work with berries (blackberries), herbs (Shisho and Mitsuba) and mushrooms (shiitake and shimezi) these if used correctly and balanced can add amazing depths.
We have a beautiful mocktail called I’m Driving after Junsei where we use seasonal fruits (plums at the moment) and create a jam that is used for our base, we use Seedlip Spice (which is a non-alcoholic spirit made from allspice berries and citrus), homemade passionfruit lemonade and garnish it with raspberry and passionfruit leather (made from the bits left after squeezing the juice).
My most memorable mocktail was at Park Chinois, they had a beautiful pistachio creamy clarified drink. I was really amused that they had used a clarification process on a mocktail, the balance and creamy notes of the drink still stays with me.
DUNNIMAL
Mixologist,
The Nautilus, Kandima
Infused with the essence of blueberry and the delicate aroma of jasmine tea, our kakatoo mocktail is a harmonious blend of flavours, a gentle self-care elixir. The tartness of orange juice bouncing off the effervescence of soda elevates the experience to new heights. Served in a chilled glass, garnished with a sprig of fresh mint, this delightful mocktail is a nonalcoholic masterpiece that leaves behind tender afternotes.
Bar supervisor –SIX Rooftop at Baltic, Newcastle
Your drinks journey can start with a little of your own foraging. So often on a summer walk, you can stumble across a fully blooming blackberry bush, an ideal component for quite a few cocktails. My favourite mocktail to make with blackberries is a non-alcoholic bramble, it’s a fairly simple drink to prepare and only contains blackberries, lemon juice and ginger ale.
Currently featuring as part of our soft drinks pairing, a 0% Amaretto is absolutely divine and matches perfectly with our indulgent dark chocolate crémeux with sour cherries and almonds.
LEE HYDE
Senior Beverage Expert, Monin
Quality ingredients should be at the forefront of any cocktail creations, with fruits, herbs, syrups, and botanicals all available to help bartenders design delicious drinks.
We expect Mediterranean-inspired cocktails to appeal to drinkers during the summer months. With the rising popularity of foods from the Med, plus an influx of herbaceous cocktails, we’re excited to see how this market will evolve in the months ahead. For those looking for a refreshing, alcohol-free cocktail, our non-alcoholic Mediterranean Seltzer is a perfect way to begin an afternoon in the sun with friends.
NICOLAS MEDICAMENTO General Manager, Club Soda
Alcohol-free options are gaining traction, providing a chance for guests to explore flavours and taste profiles without alcohol. Venues like Club Soda, specialising in alcohol-free drinks such as our Herbal Iced Tea, while offering low-alcohol alternatives, deliver a rich experience that goes beyond the traditional cocktail.
Non-Alcoholic Mediterranean Seltzer
INGREDIENTS
• 20ml MONIN Cloudy Lemonade concentrate
• 20ml olive brine
• 50ml non-alcoholic gin
• Franklin & Sons Rosemary & Black Olive Tonic Water, to top
METHOD
1. Build all liquids into a chilled highball glass filled with ice, churning lightly to combine.
2. Garnish.
3. Skewered olives, lemon wheel and a sprig of thyme.
Summer spritz
Plant-based, renewable materials. The perfect place to start for your mocktail magic.
THE MARKETPLACE
KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY
Catering Essentials New addition to
The value foodservice brand has added a Soft Spread to its range.
The product joins a growing range of value products which have been developed specifically for foodservice across the cost sector and hospitality.
The 38% vegetable fat spread is available in cases of 4 x 2kg and is suitable for vegans, making it a versatile cost-effective solution for sandwiches that cater for all. Catering Essentials products are available from your local Country Range Group wholesaler.
CEREAL PARTNERS WORLDWIDE CONTINUE TO ‘MAKE BREAKFAST BETTER’
To further support cost efficiencies within the Foodservice channel, Cereal Partners UK&I have relaunched Harvest Home Crisp Rice Bag in Box format.
Perfect for decanting, the pack sizes have increased from 4x440g to 4x500g in alignment to Harvest Home Corn Flakes. Through maintaining Pence Per Gram, this 13% increase in portion per order will allow customers to unlock an increased quantity of high quality product within their order, while providing two additional portions of cereal. As a result this is planned to
Fay is one of the fabulous farmers who ensures that our British wholegrain wheat travels less than 50 miles to the home of Weetabix.**
Portion Packs Bulk Pack
Fortified
Bulk
Portion packs for convenient individual
ROCKY ROAD
When it comes to on-the-go chocolate treats, you can’t go wrong with a rocky road. The additions are completely up to you so can vary depending on what you have or what is cost effective, but there must be a range of textures, like crunchy biscuit and chewy marshmallow. The clever thing about this timeless crowdpleaser is the low cost inclusions negate the need for as much chocolate.
Makingendsmeet
This month, Paul Dickson tackles the rising cost of chocolate with some inventive and practical solutions to satisfying the sweetest tooth.
There’s no getting away from it, while some food costs are stabilising and coming down, the price of chocolate is rising, mainly due to a global supply shortage of cocoa. Whilst we can’t get away from this fact, the people we’re catering for still expect this staple ingredient to be on our menus in some shape or form. So how do you keep the chocoholics happy whilst maintaining your bottom line? My main piece of advice is to use less of it and these ideas enable you to do this without compromising on indulgence and flavour.
Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be accessed online at www. countryrange.co.uk/recipes or by scanning the QR Code.
Choose mousse
Chocolate mousse is universally familiar and a good option for your menu. It can be made as a base for a more elaborate dessert or kept simple and easy to serve. It’s also easy to modify for people with special requirements, such as dysphagia. The other good thing about it is that you can make it really chocolatey without using too much. The key to this is getting plenty of air into your egg whites so that when you fold through the chocolate, it goes really far.
1 3 2 4
There is another way to keep your costs in check and that is to let someone else do all the hard work for you so you can concentrate on the rest of your menu. By adding a ready-made pre-portioned dessert to your menu, you know your cost per portion and if you have a stock in the freezer, you also know that won’t change any time soon. The other way of doing this, is to use mixes such as Country Range Chocolate Crème Cake Mix or Chocolate Delight Mix. You know the cost per portion and you then only have to add to it as much or as little as your budget allows.
Ben
TISH
CHEF, RESTAURANTER & AUTHOR
With a career spanning a quarter of a century and some of the biggest names in the world of restaurants, Ben Tish is a classically trained chef, whose critically acclaimed food, restaurants and cookbooks have helped establish him as one of the smartest operators around and a master of the Med. A regular on Saturday Kitchen and Sunday Brunch, we caught up with Ben to discuss his latest projects, the pub game and his new book – Mediterrathat launched last month.
Tell us about Cubitt House and the new role? Cubitt House was an existing estate of pubs. There were five of them at the time when I joined. All in excellent Central London locations. They had probably lost their way a little in terms of the food and beverages and the hospitality they offered. The owners wanted to bring in a new executive team to take them over, refurb them where necessary, turn them around and, in essence, grow the estate. A friend of mine was involved and asked me to come and meet some of the directors and potentially join as the chef director. Immediately, the role, the estate and the ambition appealed to me.
Your background is restaurants, was it easy to adjust to the pub business landscape?
Pubs are having a bit of a moment, so I think the opportunity came at a fantastic time. When I started, our pubs offered Mediterranean snacks at the bar, had a great selection of drinks and served quality food so it was pretty similar to what I had been doing. They just happened to serve a few more pints and you could get a scotch egg at the bar as well. Each of our pubs has its own personality and character. Some of the pubs have a Mediterranean style, which fits with my background. Others are a bit more British with a chop house feel.
What are the goals?
We have a very clear plan and direction for the company and we know exactly where we want to be. We now have eight pubs in the estate with many offering rooms and we’re hoping to increase that to ten by the end of the year. It’s exciting. We’ve built a talented team of 400 staff
and I think we’re well on the way to becoming one of the best small quality pub companies in the UK.
What’s been the key to success in turning around your pubs?
There isn’t one thing - it’s a combination. Renovation has been crucial to bring the venues up to the standard of their locations. The venues always had location on their side as they’re perfectly placed. We’re talking Notting hill, Knightsbridge, Mayfair, Belgravia, Marylebone – so they’re all Zone 1 London. With that you generally have tourists, office footfall, high-end residential and then the midweek trade. When I arrived, the pubs were probably slightly tired on all fronts. Some of them didn’t need masses of work doing to them as they are beautiful historic buildings, but they were a little dated. Ten years out of step and the pub landscape changes quickly. Improving the décor was really important to attract the clientele we wanted, who would spend the right amount of money.
What changes did you make to the food? It wasn’t long after the pandemic, so it was almost ground zero for us and many hospitality
steak. Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well.”
businesses at the time. The food wasn’t anywhere near where it should be, so I was given carte blanche. I initially introduced a short menu across the group along with some set menus to standardise everything for a few months. That enabled me to really delve into things, get certain parts up to speed and get a real grasp on what we needed to do.
We’re nearly three years into it now and we’re at a place where we have some truly outstanding head chefs, who each produce their own menus that I sign off. The menu changes four times a year with a bit of tweaking here and there in between. I still work closely with the chefs and run full tastings with them as we create the new menu. As long as everything is working, the staff are happy, profit is good and food quality is great, I try and leave them to it.
What have been the biggest challenges these past few years? The biggest challenge has probably been getting the food quality to where it is now and at the same time ensuring we stay busy and can charge a premium. There is still a perception that a pub isn’t quite the same level as a restaurant, which is ridiculous really. We’re in the higher end of the pub industry so I wouldn’t say we’re cheap. Our Fish & Chips are around £21 so we can still make a decent margin but that means the quality has got to be high. It means we have to work harder to ensure we offer a great product and keep our standards even higher.
We last spoke prior to the launch of Sicilia - tell us about Mediterra?
My last books focused on specific regions or places in the Mediterranean – this one looks at the Mediterranean as a whole. There is a common link across the Mediterranean when it comes to the terroir, weather, climate, olive oil, roots, the way they cook, live and eat. At the same time, it’s so diverse. This book explores the similarities and the differences taking in France, Italy, Spain, Turkey, Greece and lesser-known places such as Croatia and even north Africa.
Can you provide a recipe from the new book that works perfectly in August?
I’m going to choose my Tuscan-style steak with rosemary, garlic and grape molasses recipe. A culinary hymn of praise to simplicity, this is my favourite way to cook steak. Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well.
Tuscan-style steak with rosemary, garlic and grape molasses
NORTHERN SHORES – ITALY
INGREDIENTS
2 x 1kg T-bone or porterhouse steaks, or 2 x 600g sirloin or rump steaks, at room temperature
Olive oil
4 garlic cloves, finely chopped
3 fresh rosemary sprigs, finely chopped
Grated zest and juice of 1 unwaxed lemon
2 tablespoons grape or date molasses (optional)
Sea salt and freshly ground black pepper
METHOD
1. Light a barbecue about 30 minutes before you want to cook so the coals turn ashen grey and are at the optimum grilling temperature. Position the grill above the coals so it gets very hot. Alternatively, heat a large ridged, cast-iron griddle pan to maximum.
2. Rub the steaks with oil, then season well and place them on the grill or griddle pan. Cook for 3 minutes on each side, or until nicely caramelised and charred. Now, either move the steaks to a cooler spot on the barbecue or turn the heat under the griddle down to medium, and continue cooking for a further 6–7 minutes, turning every minute or so for medium-rare. Add another 3–4 minutes for medium-well.
3. Remove the steaks from the grill and transfer to a tray or rimmed platter and sprinkle over the garlic, rosemary, lemon zest and juice and the molasses, if using. Leave to rest for 10 minutes like this before serving either whole or in the traditional style with the meat cut from the bone, sliced and arranged back against the bone for serving with the resting juices spooned over. Sprinkle with extra salt, if you want. SERVES 4
“I would say due to our location, seafood is definitely a strong point for us. We always have two fish courses as part of our tasting menus”
DAVID SMITH Rising Star
Learning his craft at some of Scotland’s leading restaurants and hotels such as Ullinish Country Lodge Hotel, Glenmoriston Townhouse Hotel & Contrast Brasserie, The Cross at Kingussie and Boath House Restaurant & Rooms, David Smith joined The Dipping Lugger in the summer of 2019. We chatted to David about his beginnings, how hospitality has changed and his hopes for the future.
What do you love most about the job?
We’re a small team here, so it’s not massively about the camaraderie in the kitchen. We’re more like a family. It’s the creativity and produce that gets me out of bed in the morning, and maybe the money a little bit too. The shellfish is just exceptional where we are. About 200 yards away from us fresh scallops, langoustine and lobster are landed straight from the boats. Another great product is the venison we source, which comes from only three miles away. And that’s just a couple of things, we’re blessed with some seriously good ingredients - we’re very lucky.
Describe your cooking style?
I would call it modern Scottish. If my cooking were a footballer, I think it would be someone
like Barry Ferguson – a Glasgow Rangers legend. Hard-working, a good engine, solid and reliable with flashes of creativity and brilliance.
Would you consider yourself a seafood specialist?
I would say due to our location, seafood is definitely a strong point for us. We always have two fish courses as part of our tasting menus, and I like to showcase them in as many ways as possible. Tonight, we have a raw scallop on the menu, last night we had roasted scallop. We’ve also recently created a cured halibut dish because we don’t use salmon anymore. You see what salmon is like up here on the farms and as a result it’s off the table - it’s far from natural, it’s just factory farming in the middle of the sea.
What cuisines, flavours or techniques are you loving right now?
Asparagus. I absolutely love it. I use a cigar cutter to put a little incision in it and pair it down with a knife. We juice the asparagus and then cook the asparagus back in its own juice with a knob of butter. Uber asparagussy! We’re serving that with roast chicken with black garlic, leek ash and a little truffle mash potato.
What are your next goals and targets on a work level?
A successful, sustainable business is our most important goal. I want us to be somewhere people want to come and eat, rather than be put off because they think it’s something it isn’t. We’ve had people who haven’t wanted to work here because they thought we’re too posh. It’s mad, we’re just normal people.
Three tips vital for success in a professional kitchen:
• Punctuality – be early. You may not like it but be early. I’m first in and last out and I have been like that since I was 14. Give us 10% more.
• Concentrate – I struggle with it myself. I don’t want to be a tyrant; you want people to take responsibility and concentrate. They don’t want a chef looking over their shoulder all the time.
• Question everything. Questions are good but don’t ask stupid ones. I constantly question myself – every plate of food I want to know what can be done better.
DIPPING LUGGER
KATSU chicken curry
Driving education excellence in Hull, the Constellation Trust consists of ten schools which work together and employ a ‘child centred’ philosophy to achieve the best outcomes for the city’s young people. The trust is made up of seven primary schools with nurseries, two secondary schools and an alternative provision school – Rise Academy.
Forward-thinking and innovative, they offer the best learning and development opportunities for pupils. While each school has its own identity and works independently to look after the needs of its community, they all benefit from the central support services provided by the Trust and by working in partnership with the other schools to share best practice.
The ten schools also benefit from Head of Catering James Pickering who orchestrates the Trust’s catering and menus to ensure the offering is as exciting and inviting as it is healthy and nutritious.
“We understand that food plays a crucial role in our pupils’ development,” says James. “The right food can provide the energy, sustenance and nutrients they need to grow, learn and succeed. A bad diet can slow progression and lead to bad habits and even health issues later in life. Healthy doesn’t mean boring though, so our menus are carefully created and cooked from scratch daily to offer a wide selection of exciting hot and cold food from across the globe. This Japanese Katsu Chicken Curry recipe is a fantastic example of this. It’s a big favourite across our schools.”
JAMES PICKERING
INGREDIENTS
• 2.3kg jar Country Range Katsu Curry Sauce
• 1kg Country Range Southern Fried Chicken Goujons
• 400ml Country Range Coconut Milk
METHOD
1. Add the coconut milk to the katsu sauce and heat through.
2. Cook the southern fried chicken goujons as stated.
3. Pour the sauce in a serving bowl and place two chicken goujons on top.
Country Range Katsu Curry Sauce
Pack Size: 2 x 2.3kg
A sweet, flavoursome, ready-to-use Japanese-style curry sauce. Winner of the Cash and Carry Management Own Brand Award in the Cooking Sauce category 2023.
FOOD & INDUSTRY
HOSPITALITY
BRITVIC INSPIRES AND UPSKILLS HOSPITALITY
Britvic has launched Mix with Britvic – a comprehensive and industry-leading training platform designed to inspire and upskill bartenders and hospitality professionals.
Mix with Britvic is a digital training platform and comprehensive serve programme equipping bartenders with the skills and inspiration to elevate mixed drinks using Britvic’s vast portfolio to create over 10,000 serves - from morning coffees and smoothies, through to evening cocktails and mocktails.
ICE CREAM TRENDS
Nestle Professional reveals ‘inside scoop’ on ice cream market
With ice cream being the UK’s second favourite dessert when eating out and a current market value of £605 million in out of home, ‘The Inside Scoop’ report highlights emerging trends and provides operators with top tips to help maximise their presence in
Based on a survey of 1,007 consumers, this report delves into the current state of the ice cream market, uncovers what’s driving growth and what consumers are eating and where.
For more information and to get involved with
The Country Club
EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP
Express
yourself!
This month’s Category Focus article is all about time saving in the kitchen, so with that in mind, our prize this month is a Kenwood Multipro Express 2-in-1 Food Processor, to speed up prep in your kitchen, either at work or at home.
The Kenwood 2-in-1 Food Processor Multipro Express is a versatile kitchen appliance designed to streamline food preparation. It features a powerful 1000W motor, ensuring efficient processing of various ingredients. This model includes multiple attachments, such as a 3-litre bowl, a 1.5-litre blender, and a range of stainless steel blades and discs for slicing, grating, chopping, and whisking. The dual drive system allows seamless switching between food processor and blender modes.
“Tom Kerridge is a national treasure and this is his gift to the nation”
- Jay Rayner
One standout feature is the Express Serve, which enables continuous slicing and grating directly into a separate container, reducing mess and saving time. The compact design ensures it occupies minimal countertop space, while non-slip feet provide stability during operation. There are variable speed settings
‘Multipro Express’ along with your name, contact details and name of your Country Range Group wholesaler to competitions@ stiritupmagazine.co.uk.
BUMPER COOKBOOK PRIZE!
We have not one, but two cookbooks to give away to one lucky reader this month!
Tom Kerridge has created recipes that showcase the very best of British ingredients, using simple techniques and bold flavours to bring out their unique qualities.
Mediterra is full of recipes from across the Mediterranean by our Leading Light, Ben Tish.
For your chance to win, enter online or send an email titled ‘Cookbooks’ along with your name, contact details and name of your Country Range Group wholesaler to competitions@ stiritupmagazine.co.uk.
