Blakemore Foodservice SIU September 2023

No

Guts, No Glory

Why offal is proving a cut above the rest

COUNTRY RANGE

STUDENT CHEF CHALLENGE WHO WILL TAKE ON THE CHALLENGE FOR 2023/2024?

September brings the start of the school, college and university terms and looks towards the new season of autumn.

This issue we're providing advice and inspiration that focuses on fantastic autumnal produce such as partridge, the focus of our Eat the Season feature. Our Category Focus is highlighting how chefs and caterers can utilise every part of any animal you feature within your menu including nutritious offal and unusual cuts of meat.

As always we’re also featuring fantastic stories and advice from real-life kitchens across the UK and Ireland. If you would like to get involved in one of our features, or have any feedback please contact us at editor@stiritupmagazine.co.uk.

The Stir it up team

Fresh KITCHEN FROM THE

As we continue to move into a digital world, Artificial Intelligence (AI) is being used effectively in a number of different areas in food production. But will it soon be taking over recipe creation? We explore how it’s being used effectively and whether we can rely on AI generated recipes any time soon.

AI ANALYTICS In food production, AI enhances efficiency, safety and waste reduction by automating tasks, detecting food defects, monitoring food quality as well as helping farmers to grow crops sustainably.

AI AT HOME In food delivery, AI is being used to help optimise routes, predict demand and to personalise experiences. Home appliances are also getting more technological. For example, at this year’s Consumer Electronics Show in Las Vegas, Versaware showcased a chopping board and bowl that calculate nutritional information and track portion size.

Readers' lives

NAME: John Jones

JOB TITLE: Head Chef

PLACE OF WORK: BAE Systems, Barrow-in-Furness

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 33 years.

PASSIONS OUTSIDE OF THE KITCHEN? Football and art.

WHAT IS YOUR FAVOURITE CUISINE TO EAT? Creole or South American.

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? Anthony Bourdain – he always got the best out of any ingredient and kept it very simple.

WHAT IS YOUR MUST-HAVE KITCHEN GADGET? Robot coupe food processor.

WHAT’S YOUR TIP TO CUT WASTAGE IN THE KITCHEN? Use fresh ingredients and utilise everything.

WHAT IS YOUR TOP TIP FOR SOMEONE STARTING OUT IN THE CATERING INDUSTRY?

Preparation is key.

WHAT DO YOU DO TO SWITCH OFF/ RECHARGE? Watch football.

WHAT’S THE WORST JOB YOU HAVE EVER DONE? Making club sandwiches – all day, every day.

WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF?

10 years old when I was pulling on my father’s apron making scones.

WHAT TRENDS DO YOU SEE TAKING OVER IN 2023? Back to French classics.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? The stocks are amazing.

WHAT INGREDIENTS DO YOU MOST LOOK FORWARD TO WORKING WITH IN SUMMER? Shellfish and fish.

RECIPE TESTING Spartak Arutyunyan from Dodo Pizza (UAE) used ChatGPT to suggest a new pizza recipe. It suggested a lamb kofte pizza with tahini and za’atar sauce, topped with feta. He changed the lamb to chicken, feta to paneer and added spices and lime. In other words, he used AI for inspiration but added his chef skills to create his own recipe. HELPING HAND When it comes to helping us to eat a certain way, AI seems to come into its own. Recipe generators have been found to be helpful when planning specialist menus, such as for restricted diets, as well as cost-saving and reducing waste. The Yellow Sticker Cook Book uses AI to create recipes using reduced items from supermarkets.

AI TAKEOVER? The AI landscape is moving at pace, but it looks like AI recipe creation has a long way to go. The importance of human input in the creative process is not to be underestimated. Until computers can whip up a meal and taste it like a highly trained chef, food creation is in safe (human) hands!

Chef making authentic pizza

Fresh grilled Cajun shrimp skewers

*From 2023 foodwatching AI recipe creation report

CALENDAR Cooks

2ND SEPTEMBER – WORLD COCONUT DAY

This Chicken and Chickpea Curry recipe uses a range of MAGGI® products including Coconut Milk Powder to give an authentic taste.

10TH SEPTEMBER – NATIONAL HOT DOG DAY

Up your hot dog game with this Sticky Glazed Hotdogs with Gherkin Relish recipe from Opies.

13TH SEPTEMBER – INTERNATIONAL

CHOCOLATE DAY

This KITKAT® Éclair offers soft French patisserie classic choux pastry, filled with Chantilly cream, with delicious and crunchy KITKAT® Mix in to add

MEXICAN INDEPENDENCE DAY

Try this Loaded Nachos recipe from Santa Maria from their Loaded guide of downloadable out-of-home operators.

1ST OCTOBER – WORLD

VEGETARIAN DAY

Spice things up with this vegan Spicy Chili Burger recipe from GARDEN GOURMET®.

10TH OCTOBER – WORLD

PORRIDGE DAY

Get creative with your porridge with this Overnight Oats recipe from Country Range.

21ST OCTOBER – APPLE DAY

These Honey Apple Roses with Cinnamon Custard use Country Range ingredients to create a beautiful afternoon treat.

31ST OCTOBER – HALLOWEEN

Don’t forget to create some spookily delicious decorated Country Range Cookie Pucks this Halloween!

Set up by the remarkable Smith family, who first opened Beth Shalom (‘House of Peace’) in their very own farmhouse in Sherwood Forest in 1995, The National Holocaust Centre and Museum is the only Holocaust remembrance and learning centre in the world that was founded by Christians. The aim of the centre is to educate and inspire others to reflect on Christianity’s 2,000-year campaign of anti-Jewish hate, which led to the world’s most terrible atrocity during Hitler’s reign of terror.

Over a quarter of a century later, the National Holocaust Centre and Museum is a home-from-home for inspiring speakers and holocaust survivors and has even been awarded ‘National Portfolio Organisation’ status by Arts Council England. The museum’s reach spans primary and secondary schools of all faiths or none, vocational colleges and youth groups. The adult learning programmes are also growing with many football clubs, police forces, local councils, universities and interfaith groups involved including

A PLACE FOR REFLECTION

National Holocaust Centre and Museum

the Archbishop of Canterbury and the UK’s Chief Rabbi.

Innovation and technology are at the forefront of the teaching, with the museum offering sector-leading interactive and virtual reality innovations such as The Journey App and The Eye As Witness. The Forever Project – an award-winning initiative that enables visitors to have a conversation with a survivor family even when they are not present – is testimony to the team’s forward thinking. These significant immortal conversations will continue long after the last survivor has passed away.

The National Holocaust Centre and Museum attracts a wide range of visitors, from school children to adult groups each year. As a charity, it relies on the support of visitors and donors, so the onsite

café plays an important role in raising funds.

“We have a close-knit team in our coffee shop who oversee both visitors and events. Our team have a wide range of experience within the hospitality and customer service industries from local pubs to event catering companies,” explains Jill Robinson, Partnership Manager.

“Our coffee shop is an important part of our museum as it offers visitors a place of refuge to sit and reflect on the content of our exhibitions. Offering a warm welcome and a comforting cup of tea to those who wish to take a few moments before, after or during their visit.

We have a team of four part-time staff who are assisted

Above Exterior view of the National Holocaust Centre and Museum

Below (left to right)

Examples of summer menu items in the museum coffee shop

by a small number of wonderful volunteers who offer their time to support the museum. We offer traditional food; home-made. Home-made soup, freshly made-to-order sandwiches as well as a wonderful selection of cakes! Our menu changes seasonally so we may have quiche and scones in the summer with more hearty soups and toasties for the winter. Our most popular products are the toasted teacake and Victoria sponge cake as these both appeal to senior visitors and schoolchildren alike. We order a wide range of Country Range products, from essentials such as napkins to popular menu items.”

“Our coffee shop is an important part of our museum as it offers visitors a place of refuge to sit and reflect on the content of our exhibitions.”

IN SEASON: Partridge Tom Tsappis

This month’s recommendations are from Chef Patron Tom Tsappis of Killiecrankie House in Perthshire, Chef Patron Nina Matsunaga at Black Bull, Sedbergh and Chef Patron Ryan Blackburn, The Old Stamp House, Ambleside, Lake District.

Official Tasting Notes provided by George McIvor, Chairman of The Master Chefs of Great Britain

For me the arrival of grouse birds in the kitchen heralds the start of the end of summer, the arrival of partridge heralds the beginning of autumn.

Partridges are medium-sized game birds, generally intermediate in size between the larger pheasants, smaller quail.

Partridges live in Europe, Asia, Africa and the Middle East. They live in places such as moors, grassland and farmland. They feed mostly on seeds, and nest on the ground. This means their nests are not very safe from predators such as foxes.

A decline in the grey partridges’ population has left them scarce, only to be found on traditional partridge manors and the opportunity to shoot wild partridges is now only for a very lucky few. The smaller red leg partridge tends to be the main quarry of today. The red leg partridge was introduced in Britain in the 17th century from France to supplement the native grey.

Partridge meat is white and needs careful attention whilst being cooked. Delicious cooked with autumn fruits such as apples and pears.

WASTE NOT WANT NOT

Game pie has to be one of the best ways to use up leftover game meat and any combination of game birds will work. Try in a rich red wine risotto or a simple salad, making some delicious lunchtime specials.

Also In Season:

PIES

They are lean birds and benefit from the addition of fat, traditionally barding with bacon, but in the same vein the breasts work well as a component of a game pie, in a rich gravy.

BBQ

They are great fodder for the BBQ and take spice very well, so I would look to use them in a Korean style lettuce wrap; or spatchcocked, skewered and grilled, served with hummus spiked with the flavours of sumac and coriander seed.

Ryan Blackburn

SIMPLY ROASTED

Partridge is perfect as a starter for two people, you can utilise the breasts and legs or if you spatchcock the bird and it's then ideal to use as part of a main course for one person. Here I have served partridge breast with a black pudding sauce.

PARFAIT

We have served the bird on the menu as a parfait, which we've made with partridge and chicken livers, then served with pickled walnut, grape placed on a caramelised brioche, and then topped with confit leg meat.

Nina Matsunaga

STUFFED

Partridge can be easily turned into a showstopper dish too, it's fairly simple to bone and you can then do all sorts with it including stuffing the whole bird with wild boar, ginger and plum. I have also served it simply roasted with pearl barley and beetroot.

ASIAN TWIST

It's a good game bird for those new to game as a whole. I frequently pair partridge with Japanese and Asian flavours because the meat's delicate flavour profile means that it can carry them really well.

Artichoke

A NEW SCHOOL TERM Begins

Every school year brings new challenges and opportunities for chefs working in primary and secondary schools, colleges and universities, whether it’s new government legislation, keeping up with trends, furthering sustainable practices, reducing waste or limiting the damage from the difficult economic conditions affecting food prices and consumer spend.

Finding the right balance between exciting, flavourful food and nutrition will once again be key and we have the solutions to help you achieve A*s while also keeping a tight rein on the costs.

Katsu Rice Balls

“I HAVE BEEN USING MY COUNTRY RANGE WHOLESALER FOR OVER 20 YEARS AND HAVE NOTHING BUT GOOD THINGS TO SAY ABOUT THEM. THE PRODUCT RANGE THEY OFFER IS FANTASTIC BUT IT IS THEIR CUSTOMER SERVICE WHERE THEY REALLY EXCEL. I USE A VARIETY OF THE COUNTRY RANGE PRODUCTS ACROSS THE MENU INCLUDING THE COUNTRY RANGE TORTILLA WRAPS FOR OUR ICONIC JACK DANIEL’S BBQ CHICKEN & SPINACH WRAP, WHICH IS ONE OF OUR BEST-SELLING PRODUCTS.” CAFÉ, MIDLANDS

Katsu Chicken Kyiv

“WE USE A DIVERSE SELECTION OF COUNTRY RANGE PRODUCTS ACROSS THE TRUST’S SCHOOLS. QUALITY AND CONSISTENCY ARE KEY, BUT VALUE IS ALSO ESSENTIAL AND THE COUNTRY RANGE PRODUCTS PROVIDE US WITH ALL THREE. I PARTICULARLY LOVE THE JERK SEASONING, DARK CHOCOLATE DROPS AND PERI PERI SAUCE. GREAT FLAVOUR AND AS GOOD AS ANYTHING ELSE YOU CAN FIND ON THE MARKET.” HEAD CHEF, SCHOOL, YORKSHIRE

World Food Education

With the next generation being exposed to far more global dishes and cuisines from an early age, canteens in the education sector have truly become international flavour playgrounds. Alongside British classics, Italian, Indian, American, Chinese, Thai and Greek dishes are all playing a role in menus so there is a great opportunity to take pupil’s taste buds to new destinations.

With many current chefs including Gareth Ward from Ynyshir being influenced by Japanese ingredients and flavours, we’re tipping the land of the rising sun to be a blossoming trend area and are delighted to roll out a new delicious double act to put the mighty Katsu Curry on school menus across the UK and Ireland.

A Japanese dish that is believed to have originated in the middle of the last century, Katsu Curry usually features a Tonkatsu – a pork cutlet encrusted in panko breadcrumbs which is then served with rice and a Katsu curry sauce, however chicken or vegetables can be prepared in the same way.

NEW COUNTRY RANGE KATSU CURRY SAUCE – 2.3KG TUB

A fantastic addition to our global Cooking Sauces range, our new Katsu Curry Sauce is a sweeter, Japanese style curry sauce that is now widely seen on the high street. It’s suitable for vegans and great to accompany a wide array of vegetables or meat.

COMING SOON COUNTRY RANGE PANKO BREADCRUMBS – 1KG AND 10KG PACKS

Often the breadcrumbs of choice in the fine dining world, panko breadcrumbs absorb less oil than regular breadcrumbs ensuring a lighter, supremely crunchy, golden finish every time. Brilliant for classic Japanese dishes like the Katsu Curry or deep-fried shrimp, they are just as good in scotch eggs, chicken Kyiv, fish cakes, croquettes, onion rings and lots more. Look out for this new addition to the range later this month.

We have a pair of recipes for you to try combining our new Panko Breadcrumbs and Katsu Curry Sauce. Firstly, this take on a chicken Kyiv with an oozing Katsu centre is sure to delight diners. Serve with a coconut curry sauce, using our Katsu Curry Sauce as a base. And coconut also features in these rice balls, using coconut rice wrapped around a Katsu centre. In both cases, we add Country Range Desiccated Coconut to the Panko Breadcrumbs to give extra flavour and even more crunch.

The full recipes for all ideas mentioned within this feature can be found at www. countryrange.

co.uk/recipes

Cake Week

With Cake Week commencing on the 5th September, it’s time to get your bake on and impress your guests and customers. You could take advantage of the latest seasonal pickings such as the bountiful blackberries or even utilise some of the glut of vegetables from your kitchen garden. How about trying this tasty courgette cake?

Courgette Cake

BAKE TO SCHOOL

Earlier this year we rolled out our new Crème Cake Mixes and also reformulated our bread, sponge and pudding mixes to conform to the 2024 HFSS salt guidelines. Immensely versatile and created for makers, the magical mixes can be used to bake the most glorious bread and all manner of sweet treats from tray bakes, sheet cakes, loaf cakes and muffins to round cakes, cupcakes, steam puddings, brownies and so much more. Why not try this classic butterfly bun recipe to kick off the school year in style?

Butterfly Cakes

Keeping kids full of beanz!

It’s not just about what pupils learn at school or college – it’s how they stay nourished throughout the day.

For children and young people, obesity is a widespread problem, so it’s more important than ever to improve their futures through health and nutrition

2 8%

of children aged 2 to 15 are OVERWEIGHT OR OBESE1

British teenagers aged 15 to 19 have THE HIGHEST RATES OF OBESITY IN EUROPE2

after learning3 of their nutritional benefits, 57% OF PARENTS SAID THEY WOULD LIKE TO SEE HEINZ NO ADDED SUGAR BEANZ ON SCHOOL MENUS MORE

Light Mayonnaise

• Children voted Heinz their favourite sauce brand

• No mustard allergen (vs brand leader) and meets PHE salt target

• Low fat school meals are the 2nd most important criteria for parents

• 100% recyclable pail

Up to 22% fewer calories, 60% less fat, 55% less sugar and 19% less salt than other reduced salt and sugar beans

High in protein & fibre, low fat, no artificial sweeteners

The first no added sugar beans on the market

1 of your 5 a day Vegan

Tomato KEtchup

50% less sugar & salt

• Exceeds PHE’s sugar and salt targets

• The LOWEST sugar, salt and calorie Ketchup4

• Low sugar options are parents number 1 priority for school meals

• Contains even more real tomatoes4

Recipe idea

Sweet Chilli Chicken and Beanz Quesadillas

A delicious hand held snack, ideal for mid-morning break or lunchtime

and set to help you sail through traffic-light systems with nutritious, versatile and flavour- packed meals using one of the nation’s favourite ingredients.

Moving with the Times

Pulled pork tacos, buttermilk chicken, curries and sticky Korean chicken are just some of the dishes served at Giddy Kippers Party and Play Centre in Nelson, Lancashire, where head chef Sam TaylorBolshaw is dramatically changing the perception of food served at children’s indoor play centres.

Sam knows the centre well as he started out here as a pot-wash at 15, progressing to sandwich-making and helping in the kitchen. After university, he worked for various pubs and restaurants before returning to the centre as head chef. He now looks after a team of six, including a full-time chef and several part-time college students. In the two years he’s been in the job, the biggest change he’s seen is what customers want. He says, “They expect more options to meet dietary requirements so there are plenty of vegetarian and vegan dishes. A few dishes from the kids’ menu can be made 100% allergen

free such as chicken goujons, veggie nuggets and a kids’ pizza. For other dishes, specific ingredients can be substituted, where possible.”

The play centre is open from 10am to 7pm so the menu at Kipper’s Cafe is varied enough to incorporate breakfast, lunch and dinner. During the busy season in Autumn and Winter, the centre can attract over 400 to 500 customers a day. Sam says, “Autumn half term and Christmas are very busy, but provided we have the correct staffing levels, the menu works well, and we can keep the food rolling out. There’s always a big Halloween party every year with 150 to 200 people in the space of two hours. We create a special set menu – this way we can control the orders.”

In addition to the café menu, Giddy Kippers has a specials board which is constantly updated. “We have regular customers coming in every week, who always order from the specials boards, so this means they have something different each time.”

As a result of rising costs, Sam started shopping around for the best price which has led him to support local businesses. A local butcher supplies all the meat “which means we can buy in the meat as and when we need it so it’s more cost-effective and the meat is always fresh,” Sam says. Free range eggs are from a local farmer, which is working out cheaper for the business and Sam is currently in the process of setting up a local supplier for fruit and veg.

The centre is busy year-round for parties. There can be up to nine on a Saturday or Sunday and up to three on a weekday, each attracting, on average, ten to

twenty five children, although Sam has catered for over 100 on occasions. He says, “I try to do things differently – about 80% of our menu is made fresh in house and cooked according to my own recipes. I’m constantly trying to increase the quality of the food, whether that’s from changing suppliers or how we prepare it.”

Above: Giddy Kippers Party and Play Centre Left and Below: Examples of popular breakfast and lunch menu items

Customers expect more options to meet dietary requirements so there are plenty of vegetarian, vegan and 100% allergen free dishes

ROYAL BROMPTON HOSPITAL: CHANGING THE IMAGE OF HOSPITAL FOOD

Receiving a Food For Life Silver Award from the Soil Association, reducing food wastage and introducing an electronic ordering system are just some recent successes at the Royal Brompton Hospital in Chelsea, London.

Every week the catering department provides meals for private and NHS patients, hospitality (functions) and what is referred to as the ‘retail department’ comprising one restaurant and two cafés. On average, 150 to 200 meals a day are served to patients and 600 for staff and visitors. Nuno Matias, catering services manager of the hospital says: “People tend to think of hospital food as not very appetising so we’re trying to change that by creating imaginative dishes to show it’s possible to have great food in a hospital.”

One of Nuno’s objectives was to achieve the Food For Life Silver Award. “I’d had experience of the Bronze Award at my previous hospital, so I knew what it entailed. I have a great team and

they help me considerably,” he says. To qualify for the Award, the hospital had to meet stringent criteria including 75% minimum of ‘fresh cook’ on site; all meat had to be Red Tractor and they needed to use a minimum of 6% organic produce. The hospital managed to attain the Award in just one year. Nuno says, “For me, it is one of our greatest accomplishments. We know we are serving healthy food and it is great to have that recognised. It makes us feel proud of the work we do.”

Over 80% of food is freshly cooked on site, working closely with the dietetic team. Nuno says, “Our menu in the restaurant and cafés is the same as the patient catering. All menus are checked by the dieticians and each dish has a nutritional analysis. They will advise us if we need to adjust something. We’re in contact with them daily and have regular meetings.”

Menus are changed every six months, taking on board patient feedback.

“If a patient asks for a certain dish, we work with the dietician to see if it’s possible,” adds Nuno. The team work hard to deliver an international menu, including jerk chicken, chicken chow mein, Italian meatballs, British hotpots and Greek shawarma on pitta bread, although fish and chips is always popular on a Friday. “Our chefs come from all over the world and they contribute recipes,” he says.

“We try to celebrate every culture.” For Black History Month, a special African themed menu was introduced, while Pride Day was marked with rainbow cakes.

SAMPLE MENU

ADULT MENU

LUNCH

• Chilled apple and blackcurrant cordial

• Thai green chicken curry

• Cheesy cauliflower and broccoli mornay

• Jacket potato with various toppings

• Sticky toffee and apple bread pudding

• SUPPER

• Sweetcorn and bell pepper soup

• Moroccan style vegetable and chickpeas (grilled vegetables with moroccan flavours)

• Pork meatballs (homemade pork meatballs with a creamy sauce)

• Lemon sponge

A new ‘Picnic’ electronic ordering system helps chefs by giving them the patient meal numbers early in the morning. Nuno explains “Instead of a paper menu, patients order via a tablet where there are pictures of dishes so patients can choose by looking at the picture. The system also has a ‘Foodchecker’ facility – each dish has a barcode which enables allergen and nutritional information to be displayed by scanning the barcode with a smartphone.”

The hospital has managed to reduce the amount of food waste by one tonne in the past year by using the ‘Leanpath’ system. Nuno says, “It helps us to reduce waste. It is connected to our computers and checks how much waste we have daily so we can reduce our quantities if needed.”

People tend to think of hospital food as not very appetising so we’re trying to change that

NEED TO CUT COSTS?

It’s In The Can!

flavours for every taste

BISTO CREAMY VEGETABLE RISOTTO

INGREDIENTS

50g butter

200g onion, finely diced

575g Arborio risotto rice

200g red peppers, chopped

450g mushrooms, sliced

40g Bisto Vegetable Boullion Paste

1.5l boiling water

METHOD

1.5l boiling water

325g broccoli florets cut into 15mm pieces, blanched

225g frozen sweetcorn, defrosted

2 tbs pesto sauce

(*check for allergens)

275ml single cream

75g parmesan cheese, grated

Prep: 15 minutes

Cook: 35 minutes

Serves: 10

1. Melt the butter and sauté the onion until slightly softened.

2. Add the rice, peppers and mushrooms and cook for a further 5 minutes.

3. Mix the Bisto Vegetable Bouillon Paste with the boiling water and gradually stir into the rice, bringing to a simmer, over a period of about 10 minutes.

4. Add the remaining vegetables and cook for a further 5 minutes until the rice is tender and most of the Bouillon has been absorbed.

5. Stir in the cream and pesto and sprinkle over the parmesan cheese.

Using tinned foods for cooking can save time, money and reduce food waste, but they also present opportunities to create tasty, innovative dishes. With rising food prices, finding innovative ways to use canned goods is becoming a growing trend. Celebrity chef Yotam Ottolenghi’s latest book “Shelf Love” provides plenty of advice on how to make meals using canned products and store cupboard essentials to inspire home cooks and professional chefs alike.

Canned foods have a long shelf life – over three years on average – which means they can be kept in store cupboards ready for when you need them. Restaurateur Kathy Siddell puts canned fish centre stage at her Saltie Girl restaurants, in London, Boston and Los Angeles. There are 106 varieties on the London menu, including smoked anchovies, sardines, cockles, razor clams, scallops and mackerel.

The amount of preparation is reduced with canned food. For example, tinned potatoes are already peeled before they are canned. This is one of the main attractions for chef Theo Michaels, the Canned Food UK ambassador. He says, “What I love about tinned foods is that much of the

ALLERGENS TIPS

Suitable For: Coeliac

Please check the ingredients declaration on the products you use making this recipe. This recipe may contain: Celery, Milk.

Want to make it vegetarian? Swap the Parmesan for a hard vegetarian cheese.

Always on hand to help.

hard work is done for you – ingredients are often peeled, chopped and prepped so that all you need to do is open the tin. Using canned ingredients offers an opportunity to maximise margins with non-perishable goods. It’s also a way of obtaining foods that are difficult to source locally.”

He points out that in Europe, top quality canned food is revered. “They promote canned food such as exceptional tinned anchovies or octopus as part of an antipasto course. Or San Marzano canned tomatoes served with a splash of Worcestershire sauce and toasted focaccia.”

Robert Fell from Canned Food UK says “Tinned fish is certainly having a moment. Thanks to the TikTok trend to serve canned fish such as sardines and mackerel in a tapas style as a romantic meal for two, we've seen an explosion in interest in these types of canned products. There’s also an increasing number of

“What I love about tinned foods is that much of the hard work is done for you – ingredients are often peeled, chopped and prepped, all you need to do is open the tin

vegan products available in cans – not vegan versions of classic favourites, but many core ingredients such as banana blossom and jackfruit are now more readily available in canned formats.”

Canned Food UK has recently been working with Billy Wright and Jack Layer, former Masterchef finalists and influencers to create a vegan dinner party menu with dishes such as Indian bhaji burger and vegan pavlova, created using tinned ingredients.

Despite the wave of activity, consumer confidence in canned foods still has a way to go. Research from Zero Waste Scotland found that over half of Scotland’s consumers had concerns about buying tinned food, commenting that it was unhealthy, for the elderly and a “last resort”. It launched “CanPaign” urging consumers to take a fresh look at canned food in a bid to save money and food waste.

Pop up restaurants were located in various Scottish cities where TV chef Julie Lin and co-owner of Ga Ga restaurant in Glasgow, served dishes made only from canned foods such as fish cakes, bao buns and chickpea curry.

Julie says, “Tinned foods give you access to foods year-round. They help keep rising food bills lower and reduce the amount of food that goes off and gets thrown away. Tinned vegetables and pulses can be used to create an array of different dishes such as lentil patties with green chilli dip, channa masala with pickled red onions or aubergine and vegetable tagine.”

Above (clockwise)

Theo Michaels’ Crispy

Sardine Croquette Tacos

Theo Michaels’ Crowned

Artichoke Quiche

Theo Michaels’ Mango

Chutney Glazed Spam

Created for the makers

same trusted quality and value new look,

At Country Range, we believe that catered food should always be good quality, regardless of budget.

Our range of over 700 products are created specially to meet the needs of caterers, who take pride in making food for other people. We know caterers need consistently good quality, good value products, in the right amounts and formats. As well as the right menus that reflect changing trends and the right mix of products to maximise margin. Everything we do at Country Range is created with caterers in mind, helping those who serve food to others, to always serve their best.

www.countryrange.co.uk

Makingendsmeet

SPICE UP YOUR LIFE

This month, Paul Dickson demonstrates the versatility of a well-stocked herbs and spices storecupboard.

Madras Cottage Pie

SPICE UP A CLASSIC

When looking for inspiration for new recipes, don’t overlook the classicsthey’re staple dishes for good reason and instantly recognisable on menus for those looking for some comfort and familiarity. Adding spice in the right places can transform a classic whilst still keeping the essence of the dish. Try this spiced cottage pie which is a lovely warming hug on a plate for the colder months ahead.

Give it a

Go

’an

The blend of spices in Goan curries is really versatile and works so well with the coconut milk base that makes this the trademark dish of South-West India, in all its different varieties. I’ve added chick peas to create a rich curry which could be served on its own as a delicious vegan dish. Alternatively, I’ve added a slowbraised spiced lamb shank to add even more complexity of flavour. The lamb can really stand up against the strength of the spices.

Country Range spices and dried herbs are of particularly high quality and it’s all in the way they’re treated to ensure that oils are not being depleted unnecessarily, meaning that they keep their colour and flavour. Indian dishes are an obvious use of spices and there is so much variety in styles that you can never run out of new recipes to try. And don’t be shy when experimenting with flavours in classic dishes, both savoury and sweet.

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.

Sugar and spice and all things nice

Puffs

A VIRAL HIT

Have you noticed the trend for upside down puff pastry tarts? This is one viral hit that I can get on board with and this recipe for a savoury version with caramelised onions is an instant crowd pleaser.

I use Country Range dried herbs to get the intensity of flavour and some carefully chosen spices, such as coriander seeds make it sing. Country Range Puff Pastry Blocks create the perfect crisp pastry base. Serve with a fresh and zingy Greek salad to cut through the richness, using dried herbs in the dressing.

I love to incorporate spices into desserts and sweet treats and dark chocolate is the perfect match for bold flavours. These spiced dark chocolate truffles include ginger, cinnamon and cardamom to add warmth and depth of flavour. As we head into autumn, you can’t beat a warm apple and blackberry crumble, with a heady hit of cinnamon and why not add some cardamom to

Spiced Dark Chocolate Truffles

Caramelised Onion Pastry

Goan Lamb Shank Chickpea Curry

No Guts, No Glory Why offal is proving a cut above the rest

Predominantly driven by independent restaurants, offal has been growing in popularity as nose-to-tail cuisine, sustainability factors and rising costs become the norm. Often identified as the brains, tongue or heart of an animal, offal has been sidelined over the years in favour of more commercial cuts of meat, however, ask anyone over a certain age and they would regale you with stories of dinners featuring kidneys, liver, sweetbreads, oxtail and faggots.

According to the National Food Survey, in 1974, the average person ate 50g of offal a week – fast forward to 2014 and this dropped to just 5g per week. The result? A lot of wasted food from valuable livestock. Fortunately, chefs are now reconsidering ingredients they

had once previously discarded and as a result, it is once again taking centre stage. Offal is well-known for being a rich source of protein which is ideal for care home residents, delivering much needed sources of iron and vitamin A. But offal is not just for the aging population, doctors have long hailed its nutritious properties, supporting gastro-intestinal and immune health, yet it seems as though consumers have forgotten what’s best for them. As the battle between chef and patron wages, we dive deeper into how operators can make offal more appealing.

A CONTEMPORARY TWIST

As the creative juices of talented chefs around the country start flowing, we are now witnessing new dishes emerging.

“Adding chopped chicken livers to a beef ragu is a simple way to really elevate it. Combine chopped chicken livers, mint and olive oil, then add them to the Bolognese once your pasta is cooked. Serve and top with grated parmesan,” comments Dean Parker, Chef at Celantano’s. This is a great way to get offal on the menu in schools –serving it in a dish that is well known and loved. Dean also recommends adding chicken liver mousse to beef pappardelle for a more creamy consistency.

Elsewhere in the hospitality sector, chefs at St John, Kiln and Smoking Goat have made names for themselves by serving sublime dishes featuring offal, and the team at Smoke Stak have taken things to the next level. Here, consumers can find

RESPECT FOR THE WHOLE ANIMAL

We often talk about sustainability, but when we turn our back on products such as offal, we instantly increase food waste and ultimately waste the life of the animal in question. If we are to continue farming livestock for food, surely respecting the animal while it’s alive and also when its dead by consuming every part of it, is the best way to honour it? Cooking with offal doesn’t mean serving up a heart on a plate, there is so much that can be made. Traditional dishes, ideal for that nostalgic reference in care homes include:

• Black pudding which pairs well with scallops and is made with pork blood, onion, herbs, spices and oatmeal or barley

• Steamed, baked or boiled puddings and pies, made with suet such as steak & kidney pudding, mince pies and Christmas pudding

• Faggots, made with offcuts of pork, liver, lungs and heart which are then wrapped and cooked in caul fat – the membrane around internal organs

• Haggis, made from the lungs, heart, liver and blood of sheep, combined with onion, suet and seasoning, boiled in a sheep’s stomach

• Pâté which can be smooth or coarse and is often made with chicken liver

Elsewhere around the world, offal has been used widely for years. Chinese dishes such as crispy pigs’ ears, chicken feet soup and fermented tofu chicken liver are commonplace or you can head over to the Americas for Mexican tongue tacos or a St Louis snoot sandwich.

almost every edible part of an animal on their menu including crispy ox cheek nuggets and pigtails drenched in treacly soy molasses.

COOKING TECHNIQUES & PAIRING FLAVOURS

Cooking with offal is not as difficult as it may seem, however it’s important to note that the cooking and handling techniques of each part varies, which is probably what gives it a reputation for complexity. For example, pork liver should be cooked quickly at a high heat, whereas beef liver is best braised or stewed. “I'd suggest starting with chicken livers. Out of all the offal, it has the least intense flavour, and is the hardest to get wrong! In general, don’t overcook offalit'll taste bitter, and the texture becomes grainy and unpleasant.” advises Dean at Celentano’s.

Luke Richardson, Executive Chef at Climat recommends roasting bone marrow as a starting point as it is simple and easy to buy. “Other more niche ingredients such as deep-fried brains (lamb or calves) are easy to cook and if you get it wrong won’t put you off offal for life. Alternatively, during the summer there will be a glut of lambs’ tongues, they are delicious braised then served with goats curd, fresh peas & mint” he says.

Pairing flavours can also be overwhelming when starting out. “Mint, surprisingly, pairs perfectly with offal. They use a lot of mint in Sicily, which is where we first tried the flavour pairing. Allspice and bay with black pepper also works well, and red wine (but that’s a given!)” says Dean. Chilli, paprika,

turmeric, cumin and garlic also work well but for something a little more unusual, try espresso with red meat. Looking further afield, try Adobo, a Spanish seasoning, or Achiote which is native to the Caribbean and Mexico.

KEEP IT SIMPLE

If ox tongue with capers is a step too far for your menu, try something a little more simple such as a bone marrow broth, (which has been hailed by the health conscious consumer press recently).

Pork cheeks glazed with ginger and soy served in a crispy ciabatta roll, or adding the much-loved dish of liver and bacon back onto your menu will also be a great mainstream starting point. You also can’t go far wrong with a steak and kidney hot pot or pudding!

To minimise food waste in your kitchen, roast potatoes in pork fat or fry chicken in beef tallow which (unlike a lot of vegetable oils) is a heat-stable fat. Roasting chicken bones for stock with a great depth of flavour will also save you money.

Despite its slightly unfortunate umbrella term, offal is good for the wallet and for the gut. Including it on your menu adds another dimension to your sustainability credentials too, so why not give it a go this autumn?

Left (main)

Beef oxtail stew with wine and vegetables

Above (clockwise)

Delicious liver pâté with herbs and spices

Raw faggot meatballs wrapped in bacon

“OUR CHICKEN LIVER

MOUSSE IS ONE OF OUR MOST POPULAR SNACKS! SERVED WITH MUSHROOM KETCHUP, A SOURDOUGH CRUMB AND JUST PERFECT SMOTHERED ON OUR WARM, HOUSE-MADE SOURDOUGH.”

DEAN PARKER, EXECUTIVE CHEF, CELENTANO’S

From Burn - Out to Bliss: How to Reduce Stress Levels at Work

In the fast-paced world of the hospitality industry, stress is an ever-present challenge. As a manager or business owner, it is essential to prioritise the well-being of your team and create a positive work environment. Reducing stress levels at work needn’t be expensive or overly time consuming, simple adaptations to your working environment or management style can make a huge difference.

FOSTER OPEN COMMUNICATION

One of the fundamental steps in reducing stress levels is establishing open lines of communication. Encourage your employees to share their concerns, ideas, and challenges without fear

can serve as platforms for employees to express themselves and create a sense of belonging, reducing their stress levels.

REDUCE UNCERTAINTY AND AMBIGUITY

Clearly communicate expectations, responsibilities,

it

of judgment or retribution.

By actively listening to their needs, you can address potential stressors and find collaborative solutions.

CULTIVATE A SUPPORTIVE WORK CULTURE

Emphasise teamwork, empathy, and mutual respect among employees, especially younger team members who can learn from those with more experience. Regular team meetings, one-on-one check-ins, and anonymous suggestion boxes

and goals to your employees, ensuring they have a solid understanding of their role within the team. Establish realistic workloads and deadlines to prevent the overwhelming feeling of being constantly swamped.

ENCOURAGE A WORK-LIFE BALANCE

Encourage your employees to prioritise self-care and maintain a healthy work-life balance. Offer flexible scheduling options when

possible, allowing them to manage personal commitments and take time for rest and relaxation. Make sure employees book and use their holiday allowance throughout the year to get regular time off, rather than opting to carry it over or get paid for the days they don’t take.

ENCOURAGE BREAKS

Give your team a relaxing space within which they can take a break – it doesn’t have to be a big space, but it does need to be clean, comfortable and quiet, containing adequate facilities for people to make drinks, store or re-heat food and eat at a table. Try to ensure that breaks are undisturbed time, so that employees don’t get drawn back into work when they should be relaxing.

OFFER WORKSHOPS OR TRAINING

Introduce sessions focused on stress reduction techniques, such as mindfulness, deep breathing exercises, and time management skills. Provide resources like meditation apps, stress reduction literature, or access to counselling services if needed.

RECOGNISE YOUR EMPLOYEE CONTRIBUTIONS

Acknowledging and appreciating your employees’ hard work is vital

in reducing stress levels. Celebrate milestones and successes as a team to foster a positive and motivating atmosphere. When employees feel valued and appreciated, they experience a boost in selfconfidence and motivation, leading to reduced stress levels and increased job satisfaction.

ENCOURAGE OPPORTUNITIES FOR GROWTH

Empower employees by delegating responsibilities and giving them autonomy in decision-making processes. Encourage professional development with training programs or mentorship initiatives to enhance job satisfaction, reduce stress associated with micromanagement and promote a sense of personal achievement.

OFFER PERKS

This may take the form of free food on a long shift, a team event every quarter or a bonus for achieving specific team goals – the important thing is to ensure your staff know their efforts are recognised and that your business cares and appreciates their input.

Make sure employees use their holiday allowance throughout the year to get regular time off, rather than opting to carry

over

Mexicana Tacos

Chef David Carrack left school when he was 15-years-old but has spent the last decade running school kitchens for Red Kite Learning Trust and has never been happier. Red Kite Learning Trust is a multi-academy trust made up of 13 schools in North and West Yorkshire, serving more than 8,000 children and young people and their families from nursery to sixth form.

Following college, David gained experience working across hospitality in hotels, restaurants & bars before an exciting stint at Arc Inspirations. It was here that his skills as a chef came to the fore and where he gained vital experience designing menus and reacting to the latest food trends. David joined Harrogate Grammar School as Executive Chef in 2012 and worked hard to build the school’s culinary reputation, winning Educator Newcomer of the Year Award in 2013 and Educator Self-managed Catering Team of the Year in 2014.

Due to his success, David has spent the last decade being parachuted into various roles at the trust to improve their food and drink offering by helping to reinvigorate school kitchen teams, invest in people and develop team members to become managers and chefs. Presently, David is back at Harrogate Grammar School as Director of Catering and no single day is ever the same.

“My team prepare around 1,800 meals a day, which includes breakfast, break time, lunch, after school, conferences, teacher training and events, so it’s never dull. We make everything from scratch and we

have lots of flexibility to tweak menus in order to keep them fresh, maximise the seasons and reduce waste. Like most professional restaurant kitchens, we’ve been measuring and minimising our waste for years. It was the way I was taught as a 15-year-old so we utilise everything we can from an ingredient, whether it’s a cut of meat or the bones and veg peelings for stocks,” he says.

“We use a diverse selection of Country Range products at Harrogate Grammar School and across the Trust’s other schools. Quality and consistency are key, but value is also essential and the Country Range products provide us with all three. I particularly love the Jerk seasoning, dark chocolate drops and Peri Peri sauce. With the kids nowadays enjoying a wide range of international cuisines, this Mexicana Taco recipe has quickly become a big favourite.”

INGREDIENTS

SERVES 2

• 30ml Country Range Rapeseed Oil

• 100g Country Range Chopped Tomatoes

• 100g Country Range Basmati Rice (cooked)

• Country Range Salt & Pepper

• 200g vegan mince

• 20g Mexican seasoning

• 10g gluten free vegan meat granules

• 2g fresh coriander

• 2 x 6-inch mini tortilla wraps

• 6 slices of red chillies

• 60g vegan sour cream

• 10g thinly sliced iceberg lettuce

METHOD

1. Warm a pan with the oil, then add the ground mince and brown all over

2. Add Mexican seasoning and stir, then add tomatoes and bring to the boil

3. Reduce to a simmer and thicken with vegan meat granules

4. Add chopped coriander and check seasoning

5. Warm rice and tortilla wraps before placing the wraps on a plate

6. Top with rice, lettuce and Mexican mince

7. Spoon over sour cream and garnish with coriander leaves and chilli slices

DAVID CARRACK

Takes Centre Stage SUSTAINABILITY

The journey our food undertakes has increasingly been in the spotlight as consumers become more aware of what they are eating, how it impacts the environment and how both workers and animals are treated. This month’s panel of experts tell us how their businesses are putting provenance and sustainable practices first.

Cured & Torched Jersey Mackerel, Cucumber, Jalapeño & Buttermilk

JONNY WRIGHT Head Chef, Gleneagles Townhouse & The Spence

From the conception of The Spence and creating the identity of the restaurant, having as many local suppliers onboard was our number one priority and ensuring we were celebrating simplicity and the seasons. We get to work with some fantastic suppliers around Scotland. We get some of the best beef in Scotland and fantastic fish and shellfish including Gigha halibut, which is sustainably farmed on the west coast, we serve this simply chargrilled with sea greens and preserved lemon

Food provenance, sustainability, traceability, and ethical produce is really important to us as a business – our brand pillars are built on it. With rising food costs also playing a part in how we now purchase, we have to be really considered in how we source and utilise every part of the ingredient to minimise waste. We get amazing tomatoes from the Isle of Wight, chalk stream trout from the River Test, sparkling wine from Alresford, Game from the Beaulieu Estate, herbs and vegetables from our own garden… to name a few. Our Noble Bee Honey Cake showcases the Noble Bee Honey, which is exceptional quality, award-winning New Forest honey from hives located at the mouth of the Beaulieu River, just a couple of miles from the hotel. The single origin honey is 100% natural, raw and unprocessed, and the honey cake is perfectly paired with homemade ice cream, flavoured with chamomile grown in the Montagu Garden.

NICK YUNG Head Chef, Straits Kitchen, Pan Pacific London

For Straits Kitchen, we source a lot of our ingredients from Asia, but our meat and seafood are sourced locally here in the UK. We are driven to use locally sourced produce where possible as it’s so fresh, having been picked and sold within a day or two, and to support local farmers and other producers. We use a lot of lobster on our menu, in dishes such as our Native Lobster Nonya Laksa, for which we use native lobster sourced from Scotland. Scotland’s coastline and nutrient-rich sea create an ideal habitat for lobsters to thrive, with the cold, clean waters providing the perfect conditions for the lobsters to grow slowly, developing a firm, succulent meat unrivalled in taste and texture.

We try to source locally where possible, as I think it gives our food and menus a story. I think we were one of the first to use ‘La Chasse Farm’ courgette flowers in Jersey – I remember we did a social post about how fantastic they are, and what we were doing with them, highlighting the farm, and the wife of the farmer commented on the post: ‘My husband’s courgettes! So proud’. I think building a relationship with local growers and producers is a fundamental part of being able to create exciting menus with the best produce. One of the most local dishes currently on our menu is the ‘La Chasse Farm’ Tomato Salad, served with Yellow Tomato & Scotch Bonnet Sorbet and Nasturtium. I also believe in using local artists for new plates and crockery to serve food on, really taking local to another level.

KIERAN TURNER Group Hospitality Manager, Angus Grill + Larder

Since before we opened our doors in Jan 2022, our plan at Angus Grill + Larder was to showcase the great produce from our region. Our customers expect quality from us and working with local suppliers for ingredients like haggis for our Braveheart Burger ensures consistency. They love the fact that we are supporting other businesses in the area. Our menu changes twice yearly, in the spring and then again as we reach the autumn. It is augmented with weekly specials, which allow us to add and adapt to include seasonal produce, as well as minimising waste.

Seasonal produce and upcycled ingredients feature in our menu, including fried scallops with the roe dehydrated and turned into a seasoning salt, accompanied with potato scraps and a pea and wild garlic puree, as well as in-season strawberry mille-feuille, served with a light sorbet and flavourful foraged meadowsweet. The kitchen’s ‘waste-less’ ethos also sees excess cuts of high-quality fruits, vegetables and other foods such as coffee grounds carefully curated into flavour rubs and dressings, marmalades and vinaigrettes, through to pickled snacks and crisps. We also make home-distilled gins and vodkas flavoured with foraged fruits, delicious breakfast martinis, a rhubarb pulp-infused champagne, carrottop and strawberry-top vodkas, as well as zesty kombuchas made from leftover blood oranges and pomegranate.

DEAN PARKER Chef, Celentano

Local and seasonal produce is at the forefront of our menus at Celentano’s.

We’re lucky in that we have really loyal customers, and I think they like to taste locally sourced ingredients when they eat with us. Over the colder months, we work with a lot of winter veg. Celeriac is a favourite and is often highlighted in our vegetarian secondi, and used in the base of our ragu to make it feel more ‘wintery’. Even the cocktails on our bar menu are inspired by the seasons and feature seasonal garnishes and herbs from our garden. We’ve found we get fewer problems sourcing locally – as long as you are being creative with what is available.

CALLUM GRAHAM

Head Chef at Bohemia, Jersey

CALLUM HOUSTON Owner, Forage

DAN BURRELL Executive Chef at The Montagu Arms, New Forest

Umami Black Cod Marinated in Miso Teriyaki Sauce with Edamame, Wasabi and Seaweed, Straits Kitchen, Pan Pacific

LUKE RICHARDSON Exec Chef, Climat

We use a couple of local farms for our vegetables at both restaurants. We don’t use local just for the sake of it, it must be really good quality. Which luckily the suppliers we use, are! At Covino, we are super lucky that we are so small we can just change as and when. We get sent out a harvest list from the farmers every weekend, so we then know exactly what we have to play with for the week’s menu. Therefore, the menu is pretty fluid but varied with dishes such as whole monkfish tail with fennel choucroute & peppercorn sauce or ash baked beetroot.

KAREN HEAVY Brand Manager, Kerrymaid

We’re proud that all milk used in our Kerrymaid dairy products is sourced and manufactured in Northern Ireland. Chefs can always be sure of the provenance of Kerrymaid creams in the kitchen, whether that be the Kerrymaid

Double to whip up a dessert like the New York baked cheesecake, or Kerrymaid

Single in a roasted vegetable frittata. The environmental impact on local ecosystems of producing ingredients is an important consideration for chefs and suppliers, which is why all the palm and coconut oil we use is sustainably sourced, with the palm oil RSPO certified, minimising its impact and maintaining a supply chain for years to come.

CHRISTOPHER DOUGAN Chef Patron, The Kenmuir Arms

At every step in my career, I’ve prioritised using locally sourced produce. It’s so important that we not only do what we can to shop local but also look at reducing food miles. Working with the seasons is not as challenging as you would think. Nature is a great artist - produce that goes well together tends to be around at the same time which makes creating seasonal menus with dishes such as our Finnan Haddie and warm West Coast oysters relatively straightforward. At present, we use a local organic farm for our potatoes in particular, and whatever other vegetables they happen to have at the time. We are in the process of developing a small vegetable and herb garden on site. Customers just love the idea of this and if villagers aren’t physically lending a hand to develop it, they certainly pass comments on how excited they are of the prospect of a working garden in the village pub.

ALEX CONNELL Roving Chef, Vegetarian for Life

Developing menus to fit into seasonal changes may seem challenging, however with a little thought this can be easily accomplished. Vegetarian for Life has a brand new guide ‘Sustainability in the Care Sector’ with a range of recipes that are easily adapted to what is in season. From traditional dishes given a vegan twist, such as Sweet & Sour Quorn, through to a delicious Sweetcorn Chowder, and Potato, Spinach & Chickpea Curry, all recipes in the guide are vegan, which is one of the most significant steps you can take to reduce your environmental impact. You can order a copy via our website, www.vegetarianforlife.org.uk.

We have to be really considered in how we source and utilise every part of the ingredient to minimise waste.

Seafood Platter at The Montagu Arms

Pan fried scallops, pea and wild garlic puree, potato scraps, curry Forage, York

5 colours of ground chocolate for drinks

Experience 5 colours of ground chocolate made with sustainably sourced cocoa. Excellent for both plant-based and dairy milks. Start crafting hot and cold drinks today.

Download more than 20 unique Chocolate drink recipes

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GREAT HELLMANN’S TASTE AND TEXTURE LESS THAN HALF THE FAT AND CALORIES

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• Made with free range eggs

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We prepare our fresh coleslaw, tuna mix and egg mayonnaise with Hellmann’s Light Mayonnaise. Its smooth, light, creamy texture allows for easy mixing and it has the added health benefit of being a lighter mayonnaise without compromising quality or taste.

Leahy’s Open Farm, Midleton, Co Cork

SCAN HERE FOR RECIPE INSPIRATION AND MORE!

COUNTRY RANGE STUDENT CHEF CHALLENGE Returns

With the next batch of culinary students embarking on catering courses across the UK and Ireland, we’re proud to once again be investing in their success with the Country Range Student Chef Challenge. It’s more important than ever that the industry continues to attract and develop new culinary talent, and the Country Range Student Chef Challenge has leant unyielding support with this over the past 25 years, testing essential core skills and techniques that culinary students are taught.

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Challenge is now open for applications.

Carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques, it is open to teams of three student chefs studying hospitality or catering courses at secondary school, college and university.

THE TIMELINE

1ST JULY – Open for Entries

30TH NOVEMBER – Deadline for Entries

MID-DECEMBER – Paper Judging

JANUARY/FEBRUARY – Regional Heats

MARCH 2024 – Grand Final at the HRC Show

THE PRIZES

Fantastic for the CV and job prospects, the victorious students will also win a special dining experience and the opportunity to work at a Michelin starred restaurant, plus a professional knife.

For the triumphant school, college, university and lecturer, claiming the title can be a powerful way of boosting their profile as leaders when it comes to catering courses, and providing fantastic national and regional publicity. We appreciate the additional time and resource that each and every lecturer invests in order to allow teams to enter the Challenge. As a result, we award the winning team lecturer with their very own engraved knife set.

THE 2023 BRIEF AND THEME

The focus for this year’s competition is ‘Love Local’ challenging teams to discover and showcase the best of their local area. With the world becoming more connected and global food trends often taking the headlines, it is easy to forget the wonders on our own doorstep. The food culture and traditions of a local area are heavily influenced and entwined by its history, landscape, people and weather. Local food also plays a significant role in how we connect with, cherish and support our community. To this end, each team of three culinary students need to prepare, cook and present a three-course, four-cover menu showcasing the produce, history, heritage and culinary traditions of their local area to meet the below criteria.

STARTER

Vegetarian - can contain dairy and eggs.

MAIN

Seabass, one whole (suggested weight 1.2kg). Can bring gutted but must be filleted as part of the competition. Served with a mollusc or bivalve garnish, a starch and seasonal vegetables.

DESSERT

Chocolate - at least 50% of Country Range White or Dark Chocolate Drops must be used or a combination of both.

For further information, application forms and to enter, please visit https:// countryrange.co.uk/about/ student-chef-challenge/

“I’m over the moon to be involved again in the next instalment of the Country Range Student Chef Challenge and am looking forward to seeing how the students approach this year’s exciting ‘Love Local’ brief. I can’t stress how important catering competitions are to young chefs looking to make a name for themselves in the industry so would advise any student with aspirations of reaching the top to get involved. It tests them on so many different levels and I believe the CRSCC is one of the best and most rewarding experiences for college catering students.” Lead Judge Chris Basten from the Craft Guild of Chefs

“The team aspect of the challenge definitely makes it a more enjoyable experience. It’s nice to have your friends backing you up who you have worked with before and it makes it a very real experience as teamwork is vital in any professional kitchen.” George Oakes from Westminster Kingsway, who were last year’s champions.

“I am absolutely delighted to see Iwona, Claire and Samantha get the Silver merit badge from the Craft Guild of Chefs and take third place in the Country Range Student Chef Challenge. It’s such a prestigious, highly regarded competition so I’m privileged to have been part of their journey and the memories they will have made.”

Annmarie Farr, Chef Lecturer at Ayrshire College

PoppyO’TOOLE

AKA POPPY COOKS

After learning her trade at a Michelin starred restaurant in Birmingham, Poppy O’Toole headed to the big bright lights of London. Unfortunately, as the pandemic hit, she was let go and headed back home to decide what to do next. With her younger siblings fascinated with Tik Tok and Poppy at a loose end, she decided to give it a go. Fast forward four years and Poppy Cooks is now one of Tik Tok’s most popular food channels with over 4 million followers, she is the judge of Young MasterChef and her latest book, The Actually Delicious Air Fryer Cookbook is published this month.

When did you decide or know you were going to be a chef?

For as long as I can remember, my passion has always been food, simply because I have always loved eating, but I remember exactly when the idea of being a chef started to form. I was 14 and let’s just say I was terrible at school. The only lesson I looked forward to was home economics. I remember realising that for the first time, I was actually better than everyone else in the class. I always thought I was a bit thick at school but once I was in a kitchen my brain clicked, I picked things up easily and everything made sense.

What do you love most about your job?

Developing recipes and I think I always have. Every chef starts with an idea and then develops

it – that’s always been very exciting for me. In the fine dining restaurants where I worked it was often about making it as intricate, complicated and amazing as possible. For my Poppy Cooks Tik Tok channel in some ways it is the opposite. In a professional kitchen, I always started by actually drawing a picture of the dish and then working out what each element can be and fill in the gaps as I went forward and tested it. For Tik Tok, I try to focus on everyday, quintessential much-loved dishes and see how I can give them a twist or ramp up the flavour.

Tell us about the new book and are Air Fryers something professional kitchens should utilise more?

Air Fryers are an incredible piece of equipment for so many reasons, but the book isn’t about

gimmicky recipes that can be done in an Air Fryer. As the titles alludes to – I guarantee they are all actually delicious and the air fryer is definitely a piece of kit that is going to be here for a very long time. They’re convenient, energy efficient, quick and easy, simple and mess-free – they’re honestly so good. In the past, kitchens without a lot of space or resources would often use microwaves or deep fat fryers but the final result and convenience of an air fryer is so much better.

How has being a judge on Young MasterChef been?

I have loved it. It was quite intimidating at first learning all of the TV technicalities but I’m still in touch with a lot of the former contestants from my first series. Filming starts again in August and I’m really looking forward to it. I feel I know what I am doing now. The contestants are not specifically looking for a career in food but are studying things like accountancy, engineering and law but that’s fine - it’s great to see the passion for food in the next generation, whether it’s professional or home cooks.

What do you miss most about the professional restaurant kitchen?

My boyfriend still says, “You used to work 70 hours a week and you still miss it?”. It’s the pressure, the thrill and the adrenaline. That moment when everyone knows their job, and everything is seamless and effortless. That is a great feeling – the teamwork. Even compared to the TV, nothing competes with the energy and buzz of a professional kitchen.

What is your favourite meal of the day and why?

Lunch. I adore to feast on picky bits and sandwiches. Pickles, cheeses, great bread, lovely sandwiches with whatever is in the fridge.

Do you have a favourite cuisine?

It changes but I’m obsessed with Korean flavours and ingredients at the moment. I went for a Korean BBQ and it blew my mind. I haven’t had an opportunity to have loads, but I want more of the Tteokbokki – the rice cakes.

What are your three kitchen secrets to beat waste?

1. Ferment and pickle.

2. Vegetable peel and cuttings for stock.

3. Everyone always makes too much pasta and throws it away – a few fresh ingredients and a dressing and you have an amazing pasta salad.

4. If you have small amounts of sauces left at the bottom of jars or bottles - add in mayonnaise, shake and mix well, and you will ensure zero waste and make some surprisingly incredible bespoke condiments.

What is your favourite ingredient in late summer?

It’s great when the first pumpkins and squashes arrive. Roasted squash with chorizo, kale, a touch of tomato paste and rigatoni pasta – it’s simple and delicious.

Who are you most proud to have cooked for?

Michel Roux Jr was a great honour. We actually competed in a potato off. He made this amazing smoked salmon dauphinoise potato delight, which was unreal, and I thought I had no chance, but my potato doughnut dish actually won. People love a spudnut.

What are your future goals?

I don’t set goals. There is a little bit of me that thinks I want a restaurant someday, but I realise how much hard work it is and how stressful it can be. I really enjoy the Young MasterChef and I love teaching people, so the goal is just to pass on all I learn in my lifetime to help other people love food and enjoy life through cooking.

Can you share a recipe from the new book that is great for late summer/early Autumn?

A spring roll makes sense in the air fryer because you’ll achieve that perfect crisp that is so satisfying. Try shredding any veg you have in the fridge to mix it up, or even add a bit of shredded chicken or beef.

Spring rolls

INGREDIENTS

100g/4oz vermicelli rice noodles

200g/2 cups carrots, julienned or grated

3 spring onions, julienned

¼ garlic clove, finely chopped

3cm/1¼-inch piece fresh ginger, peeled, julienned or finely sliced

15g/heaped ¼ cup mint, leaves picked and torn

150g/2 cups bean sprouts

1–2 tablespoons dark soy sauce, to taste

1 tablespoon sesame oil plain/all purpose flour, to assemble 10 spring roll wrappers

Vegetable or olive oil, for brushing

METHOD

1. Soak the vermicelli noodles in warm water until softened, then drain and add to a large mixing bowl. Add the carrots, spring onions, garlic, ginger, mint, bean sprouts, soy sauce and sesame oil to the bowl and toss everything together.

2. To assemble the spring rolls, mix a little flour and water together to make a smooth paste. Lay one spring roll wrapper out on a clean surface and cover the rest with a damp tea towel.

3. Add about 1 tablespoonful of mixture to the centre of the wrapper, just below the middle. Fold the bottom edge over the filling, then fold the sides over the top, so you have a rough rectangle forming a sort of envelope. Roll up the wrapper tightly into a neat sausage shape around the filling and seal the edge with a little flour-water paste.

4. Brush with oil and place on a lined baking tray, then repeat with the remaining mixture and wrappers.

5. Heat the air fryer to 200°C/400°F.

6. Place about 4 spring rolls in the airfryer basket at any one time, making sure there is plenty of space between them, and cook for 15–17 minutes, until crisp and golden.

Fennel Seeds USE WAYS TO USE

A member of the same family as the carrot –the Apiaceae family - fennel is an ancient seasonal herb that first originated in the southern Mediterranean but now grows throughout Asia, North America and Europe.

Fennel seed is a spice with a mild aniseed flavour. It can be ground, toasted or used whole to flavour a range of fish, meat, vegetables and even sweet dishes. The Country Range Whole Fennel Seeds are available in a 350g tub.

ABOUT: LOUGHBOROUGH’S JESS HOWICK, LIBBY ANDERSON AND NATHAN RUSSELL

Thanks to passionate lecturers such as Darren Creed, Loughborough College are no strangers to awards and success. This year’s Country Range Student Chef Challenge team included Jess Howick, Libby Anderson and Nathan Russell, who incredibly are first year students and only began their hospitality courses last September. “I was honestly blown away with the team,” notes Darren Creed, Chef Lecturer at Loughborough College. “To be first year students and competing at this level is an achievement in itself but for them to stay so calm, collected and work together as a team under intense pressure was incredible to see.”

Jess, Libby and Nathan’s five ways to use whole fennel seeds are:

1/ Resounding Risotto

For a zesty and aromatic risotto, use whole fennel seeds alongside fresh fennel and a good grating of lemon.

3/ Masterful Mousse

For a refined dessert that enraptures all of the senses, use fennel seeds to subtly scent a dark chocolate mousse.

5/ Sauce to be reckoned with

Whole fennel seeds were used in the Serengeti sauce for the Student Chef Challenge, and it gave the dish full-on fragrance and flavour.

Country Range Whole Fennel Seeds

Pack size: 350g

2/ Naughty Nibbles

Use fragrant fennel seeds to make crisp bread for nibbles or to accompany the cheese course.

4/ Fragrant Freshness

Using whole fennel seeds with seasonal peas and broad beans alongside chorizo and cream is a wonderful way of adding depth of flavour.

NATHAN’S SERENGETI

SAUCE RECIPE

2 tsp Country Range

Whole Fennel Seeds

2tsp Country Range

Lemon Juice

2 tsp Country Range

Crushed Chillies

2 tbsp Country Range

Ground Cumin

1ltr tomato sauce

2 bunches coriander

4 large onions

600g tamarind paste

500g mild green chillies

1. Add 4 litres of water to a pan, add the tamarind paste and bring to a boil

2. Remove from heat once boiled

3. Liquidise the remaining ingredients and then add the tamarind water to the mix

4. If the consistency isn’t thick enough, bring back to the boil and reduce

THE 2024 CHALLENGE

With the 2024 Challenge launching, there is still plenty of time to put your paper application together and take part.

Visit www countryrange studentchef.co.uk for the latest information and application form.

“It can be ground, toasted or used whole to flavour a range of fish, meat, vegetables and even sweet dishes.”

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WHERE THE

Chloe Newcomb Hodgetts is a professional forager, wild food chef and consultant. She runs guided foraging courses and supplies wild food to Michelin starred restaurants, mixologists and bars.

HOW DO YOU FIND AND IDENTIFY PRODUCE TO FORAGE?

Foraging wild plants for food must be approached with caution and respect. You can teach yourself slowly from books and online resources, but in my opinion, it is worthwhile to do a forage with an experienced guide. Foraging requires all the senses. To identify some items, you need to smell them and you can’t do that from a book, you need to be out in the field with someone experienced.

WHEN CAN YOU FORAGE FOR MUSHROOMS?

In September the woodland comes alive with mushrooms, which are abundant until November. Ancient woodland is key, as fungal networks develop in association with tree species, so the more pristine and ancient the woodland, the more edible wild mushrooms will be available.

HOW DO YOU KNOW WHICH MUSHROOMS AREN’T POISONOUS?

Unfortunately, there is no overarching rule to guide you on which

mushrooms are edible, toxic, or deadly. Every single species must be learned and studied individually. For example, two species in the same family, virtually identical to the naked eye, bar one tiny visible point of differentiation, can mean the difference between a delicious dinner and your last! For beginners, there are a few edible wild mushrooms which are relatively easy to identity. The easiest ones to learn to recognise are probably ruby and scarlet elf cup mushrooms, chanterelles, porcini, chick on the woods, hedgehog mushrooms, hen of the woods, parasol mushrooms and oysters. In the UK people tend to be most comfortable with white mushrooms as that is what they buy in the supermarket, but in the wild, it is the white mushrooms which are the deadliest.

WHAT ELSE CAN YOU FORAGE FOR IN SEPTEMBER AND GOING THROUGH TO THE WINTER MONTHS?

On the salt marshes wonderful coastal edibles such as marsh samphire, sea asters and rock samphire are still available in September, while in the meadows and hedgerows fantastic herbs

Wild THINGS ARE

and seeds such as mugwort, which tastes like lavender and common hogweed seeds with cardamom and orange notes, are in their element. Woodland edges provide spiced roots such as wood avens with a clove flavour, while pine tree needles give wonderful citrus tastes and in meadow brooks, wild watercress thrives with its strong white pepper taste.

WHAT CAN YOU FORAGE FOR IN A HEDGE OR MEADOW?

An incredible variety of ingredients - too many to list here! My favourite hedgerow species include sage, rosemary and thyme and Jack-by-theHedge, which has a strong garlicky, mustard flavour. I also love vetch in the spring which is like a wild pea, meadowsweet flowers which have a marzipan flavour and fungi such as jelly ears, which like to grow on dead elder in hedges. Meadows can provide fabulous zingy flavours such as sorrel, the leaves of which tastes like the sour skin of a Granny Smith apple, primrose, pignuts and cowslip blooms.

Foraging requires all the senses. To identify some items, you need to smell them and you can’t do that from a book,

RICHARD BRAMBLE Rising Star

CHEF, BRAMBLE DINING

With over 20 years of catering experience behind him, self-taught chef Richard Bramble has had to do things the hard way. Now running Bramble Dining with his wife Claudia, catering for the rich and famous, we spoke to Richard about his route into hospitality.

When and how did your passion for food begin?

My dad was a chef so some of my earliest memories were of being in the restaurant on a Saturday afternoon. I remember I would sweep the floor and the owner would pay me a fiver. As I started to cook as a teenager, I realised that cooking wasn’t just about what was on the plate, but it was about bringing people together.

Did you have any mentors?

I had two very good mentors who looked after me and helped me develop. Mark Protty got me on the stove straight away and taught me everything there was to know about that. He also looked after me outside work, showed an interest and made sure I was on the right track.

The other mentor was Christophe Charpentier. He taught me structure, how to manage, how to delegate, how to get the most out of the

team and how to run things. It was under him that I think I really started to develop my allround skills as a chef.

Describe your cooking style?

My philosophy is all about clean, fresh and honest food and cooking everything to the best of my ability. I have some farmer friends who supply us, and I understand how much work goes into producing certain vegetables or meats so I’m very passionate about giving respect to each and every ingredient. I don’t like to play around with it too much as I often think you lose the core flavour of the ingredients you’re using. It’s very much about letting the ingredients sing.

Tell us about the menus you offer?

Our menus replicate the seasons. We create three new menus every January at three different price bands. It may be that I’m not happy with certain dishes, want to freshen things up or take advantage of some new seasonal produce so it’s easy to replace dishes on the menus. One of our new dishes that has been very popular is our prawn and lobster with a celeriac remoulade, a tomato essence jelly, green micro herbs, and a touch of caviar. It’s light, fresh, vibrant in colour and a great representation of what we do.

What is the target –bricks and mortar restaurant?

The future plan is to grow the team, specifically by employing some young, local people. I want the business to be a safe haven for young chefs to be able to develop and succeed. Our business may have three or four events a week so it’s a great place for chefs to learn, earn and find balance in life.

Who inspires you in the industry? Any chefs you look up to/follow?

I love watching Jules Cooking on Instagram and I’m a huge fan of Ottolenghi. I have been really enjoying Middle Eastern dishes recently and Ottolenghi is a big part of that. While we don’t specialise in it ourselves for our private dining, big dishes, sharing plates that go in the middle of the table and that meze, relaxed way of eating is a great way to bring people together. We’re actually seeing a lot of weddings go in that direction now rather than the 3 or 4 course format.

Can the industry do anything better? How would you change it?

I think people need to be paid their worth and employers need to ensure staff have balance in their lives. I also think there needs to be more support for independent restaurants. In Leamington where I am based, there used to be a whole host of independent restaurants offering different cuisines, styles and expressing themselves. Unfortunately, many of these have now gone and it leaves a huge gap for consumers, for the towns and for local

chefs looking to grow in the industry. The independent restaurants really help to develop and mould chefs and drive creativity.

What’s your advice to someone starting out in the kitchen?

1. Work in a tidy manner. It’s difficult to create beautiful things when you’re working in mess.

2. Communication with the team is key.

3. Leave egos at the door. Egos don’t belong in a kitchen, it’s all about the team.

4. Learn from your mistakes. We all make them, don’t be embarrassed by them and always learn from them.

What makes your business unique/special? Most of our work comes from recommendations and word of mouth so I think it’s the focus, concentration and personal touch we’re able to give to our clients that sets us apart.

What do you have happening in the next few months?

We have some very exciting events on the horizon and we’ve just been given our alcohol licence so we’re launching a new drinks menu for the summer, which will include some fantastic wines and a great range of classic cocktails.

If you could cook for three people dead or alive, who would they be and what would you make?

I would go for Steven Gerrard as I am a huge Liverpool fan and would love to talk to him about that famous Champions League final victory over AC Milan. David Attenborough would be there as he would have some incredible stories to tell and I’m a big music fan so I would probably go with Prince.

Where is the business based and how many is in the team?

We’re based in Leamington Spa where we have a full professional test kitchen that is perfect for our needs. It’s only my wife and I working full time but we have a great team of waiters in London and in the Cotswolds. I don’t think waiters get the respect they deserve. Our team are exceptional with many trained at the Dorchester and Claridge’s so I can’t speak highly enough about them. They’re a huge credit to what we do.

What were the key steps in your development and career?

Being in foster care growing up, as soon as I was old enough to work, I went and got a job in the kitchen. My older brother was a cook and had been let down by a kitchen porter so I stepped in and helped out. That was my first job really and I went from there. It started as a shift on a Saturday afternoon, then Saturday nights and then Fridays. My foster parents were very supportive and were happy as they always knew where I was. By the age of 16, I knew I had found my role in the world and that’s when I started to knuckle down, learn my craft and make some money.

How do you create new dishes?

What is the process?

There is no straight answer really. I find a lot of inspiration in lots of different areas. It may be an ingredient that has just come into season, or I have seen another chef do something or try a different technique that piques my interest. Or a flavour I have enjoyed. I then think about it and try to break things down and work out what I have to do to get that result. It’s a bit of thinking and idea generation, plus plenty of practising. Often a dish is amazing in your head but on the plate or palate, it doesn’t quite work or something is missing so tweaking and refining is always required.

Main: Pan-fried cod fillet with a lemon infused beurre blanc sauce and watercress dressing

Above and right: Richard Bramble plating a presenting a seasonal fish dish @lateef.photography

“The future plan is to grow the team, specifically by employing some young, local people. I want the business to be a safe haven for young chefs to be able to develop and succeed.”

FOOD & INDUSTRY news

Bisto launches Love British Food Guide

Bisto has launched a Love British Food Guide to help publicans and pub chefs celebrate their British suppliers and drive profits from British Food Fortnight, which takes place from 16th September to 1st October 2023.

One of a series of guides, it includes consumer insight, tips and expertled advice from award winning chef and patron of The Cricketer’s Arms, Harry Kodagoda. The digital booklet also features six flavourpacked recipes created by Harry, which pub chefs can incorporate into their seasonal menus, such as a Guinness and Bisto braised beef cheek with Maris Piper mash and glazed vegetables and a twist on the Sunday nut roast.

You can download the guide here https://www. premierfoodservice.co.uk/getattachment/1c158cc845c8-4659-a2cc-97836b95d4ac/British-FoodFortnight-Guide-A4-FINAL-(2).pdf?lang=en-GB&ext=.pdf

CONSUMER DEMAND FOR BUYING BRITISH

87%¹ of GB consumers want to support British producers

65%¹ of consumers are more likely to visit a venue which highlights its ingredients are sourced from British farmers

56%¹ of GB consumers are likely to pay extra for a dish where the main food item has been sourced from a British farmer

75%² of consumers said they would like to see a wider range of different

FIVE BRITISH FOOD FORTNIGHT MENU IDEAS

1. Feature your ‘Food Heroes’ on menus, blackboards and on your website

2. Offer a menu sourced from a local radius of five or ten miles

3. Run a set price ‘Best of British’ lunch menu

4. Go big on British bar snacks such as sausage rolls and mini Yorkshire puddings

A new Packaging & Waste podcast has been released by Footprint Sustainability Bites in association with Nestlé Professional.

The podcast brings together industry leaders from catering, manufacturing and not-for-profit organisations to discuss challenges, solutions and best practice around reducing waste in the food industry.

Attendees discussed inconsistencies in the UK’s waste disposal infrastructure and the difficulty accurately measuring emissions. To address these, they agreed that data and greater cross-sector collaboration will help the industry accelerate its progress towards a circular economy.

Chaired by Amy Fetzer, Footprint head of research & analysis, the podcast welcomed Sokhna Gueye, head of packaging, Nestlé UK&I, Sophie Whitfield, head of corporate responsibility engagement, Sodexo and Eleanor Morris, hospitality and foodservice sector specialist, WRAP. Talking about current and upcoming legislation, the lively debate identified the key waste reduction challenges the sector faces and how these might be overcome.

All agreed there is no single solution due to the diverse number of influencing factors. However, with better collaboration across the value chain, and a continued focus on monitoring and improvement through data, the industry can move towards a circular economy with greater momentum.

Sokhna Gueye, head of packaging, Nestlé UK&I, says, “As the podcast showed, waste reduction is an incredibly complex issue, which needs a variety of actions if the food industry is to accelerate its journey towards a net zero circular economy.” The podcast can be downloaded or streamed here: Sustainability Bites in association with Nestlé Professional | Sustainability Bites in association with Nestlé Professional –Episode 2: Packaging & Waste (transistor.fm)

FOOD

INDUSTRY LEADERS SAY COLLABORATION IS KEY FOR TACKLING WASTE

SUSTAINABILITY

KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES

Kraft Heinz launches Heinz Selection to connect independent burger houses to

burger - loving consumers

Originating in Latin America in 2019, Heinz Selection now connects more than 377 independent burger houses across 22 countries.

Burger fans can search for restaurants with the Heinz quality stamp of approval on the website and app. Heinz Selection operators remain independent but become part of a global chain. As a selected partner, they also get exclusive access to dine-in merchandise, product discounts, limited time offers, and the Heinz quality stamp of approval for use in marketing.

To launch Heinz Selection, Kraft Heinz has created a playbook - ‘Sizzling Stacks: Creating Mouth-watering Trend-Inspired Burgers.’ Available to all new Heinz Selection members, it’s packed with exclusive insight, culinary tips and industry leading advice.

Tom Franklin, Director of Foodservice at Kraft Heinz says, “Consumers value independent joints, but they also love and trust Heinz. As a globally renowned brand, we have established networks, a strong infrastructure, and exclusive access to insight. We’re excited about this opportunity to start sharing this with independents, so we can become partners in their continued success.”

WITHIN THE FOODSERVICE INDUSTRY

INTRODUCING THE NEW MAGGI PROFESSIONAL WHITE TUBS!

The Maggi range of professional kitchen products have moved from coloured to white plastic tubs in a change that is driven by improving recyclability.

White plastic can be reused in a wider variety of plastic products and packaging when recycled compared to coloured plastic. This is just one of the reasons why the brand made the switch from coloured to white plastic for the Maggi Professional tubs. The tubs are also fully recyclable and dishwasher safe and can be reused to store food or other kitchen items.

This update has been implemented across Maggi’s range of tubs, which account for seven SKUs, including the bestselling Maggi Original Gravy. Maggi’s tubs for the Gluten Free Vegetarian Gravy, Béchamel, DemiGlace and Bouillons range have also been updated.

Lakeland Dairies unveils new luxury Comelle Dairy Ice Cream Mix

This fabulous addition to the Comelle range is expected to appeal to operators seeking to further elevate their desserts and offer consumers sensational creations.

New Lakeland Dairies Comelle Dairy Ice Cream Mix is lovingly made with milk and cream from Lakeland Dairies Co-Operatives farms to give a super creamy flavour profile, ideal to capitalise on current trends for premium desserts.

Jean Cattanach, Marketing Controller at Lakeland Dairies explains. “Demand for high-quality, flavoursome desserts continues to rise and Comelle Dairy Ice Cream Mix has been expertly crafted to help operators easily create high-quality cones and elevate desserts. Soft serve ice cream is unique in that it can only be enjoyed out of home, and the luxuriousness of Comelle Dairy Ice Cream Mix means operators can easily create stand-out desserts which offer high profit margins.”

Replacing Lakeland Dairies SpringCool Ice Cream Mix, Comelle Dairy Ice Cream Mix is available in 12 x 1ltr packs and joins the popular Comelle family of ice cream mixes, including heritage Comelle Ice Cream Mix and a new plant based Comelle Vegan Ice Cream Mix.

ONE STEP, SINGLE USE VANILLA

Ingredients supplier Henley Bridge has unveiled a groundbreaking ‘one step, single use’ vanilla product to the foodservice market. Norohy Tadoka offers a new way to use vanilla, which has been co-developed with chefs. The clean label recipe is made from a concentrate of two varieties of vanilla - Planifolia and Tahitensisfor the perfect dose of vanilla with woody, floral and aniseed notes. The unique solid gem-shaped 4g doses are ultra-easy to melt or grate, providing consistency and zero waste – and complete ease of use.

Tracey Hughes, Managing Director of Henley Bridge, said: “We’re really excited to be bringing this innovative new way to use vanilla to the market. Not only does it save precious time in the kitchen, it also helps chefs to manage their cost price as it produces zero waste and a precise, repeatable measure of product every time. This innovation also enables our restaurateur customers to explore vanilla’s uses in savoury preparations, where previously they were limited to using

GLUTEN FREE

Stock up today!

UNDER 100 CALORIES

By Katy Moses, Founder & Managing Director of KAM

MODERATION HITS THE

Mainstream

Can you believe as many consumers moderated their alcohol income this summer than in ‘Dry January’? KAM’s recent report, in partnership with Lucky Saint, found that moderation of alcohol is now a year-round habit. January is famous as the month of the year where millions of drinkers cut down their alcohol and this year for the first time the same number of UK adults planned to moderate their alcohol during the summer. Moderation has hit the mainstream!

There has been a significant fall in the number of UK adults consuming alcohol at least once a week, with the figure at 76.9% (down from 90% in 2022). This equates to a drop of 6.8m people drinking weekly, with all age groups reporting a decline in overall alcohol consumption. Within the 18-24 age group the figure has fallen fastest, from 91% in 2022 down to 72% this year. This coincides with a whole raft of

new consumers entering the low and no category in the last year, with 9.7m UK adults (19% of UK adults) trying low and no alcohol beer for the first time.

More than a third (37%) of Ireland’s consumers buy no/ low alcohol drinks more frequently than they did a year ago. CGA by NielsenIQ’s research, January 2023

Moderation has most certainly hit the mainstream and its part of a bigger shift in how we, as a nation, are spending our leisure time. We now see a modern consumer where socialising is not centred around drinking culture, who is more aware of the risks of alcohol, and therefore is pro-actively taking action to ensure that they are drinking at what they consider to be responsible levels.

But consumers don’t want to miss out on all the occasions where alcohol is normally present, going to the pub with friends, celebrating a birthday at home, enjoying a beer while watching sport, for example. The increasing number of low alcohol or alcohol-free options available is therefore being welcomed with open arms.

Despite this long-term growth in low or alcohol-free occasions, hospitality venues are still at risk of losing customers, by giving them an underwhelming experience and not maximising potential sales on these low or alcohol-free occasions due to poor range and visibility. The report also shows that as people turn towards alcohol-free options,

with more than 1 in 3 pub and restaurant visits alcohol-free, availability of quality alcohol-free options is more important than ever. 3.7 million Brits ruled out a specific venue in the last 3 months alone due to poor alcoholfree options, totalling a missed opportunity of £590.4m in revenue across a year for hospitality venues.

9.7M UK ADULTS

During a recent chat with Luke Boase, founder of Lucky Saint, he highlighted that “whilst the low and no market continues to see tremendous growth, the opportunity for the UK remains significant. We trail behind many European nations in how we embrace low and no, with the likes of Spain, Germany and Sweden having larger market shares for low and no consumption compared to the UK.”

Venues must ensure they stay ahead of the curve, or they risk becoming less relevant for many potential customers. Socialising is slowly becoming less booze-driven.

The Country Club

FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

MULTI- SKILLED

WIN aNinja 11-in-1 Multi-Cooker

Poppy Cooks

If you’re looking for more recipes after reading this month’s Leading Lights article then look no further. In her new book, The Actually Delicious Air Fryer Cookbook, the professional chef turned TikTok star, Poppy O’Toole shows you how to get the most out of your air fryer.

With 100 recipes for cooking the perfect chips, roast chicken, baked potatoes, mac and cheese, brownies and more, as well as some surprising air-fryer delights like honey soy salmon and asparagus, Poppy elevates each recipe with hacks, tips and flavour ideas so it becomes something actually delicious. From fried treats to baked goods, and tasty snacks to veggie feasts, you can cook almost anything in your air fryer, so why not try:

The perfect roast potatoes with

Succulent chicken wings with a choice of addictive sauces - buffalo hot sauce, sweet and sticky soy sauce, or lemon and black pepper butter

We’re giving away a Ninja 11-in-1 Multi-Cooker so that you can test your air fryer skills to the max, as well as a whole lot more.

Unlock 11 cooking functions under one SmartLid – pressure cook, air fry, grill, bake, dehydrate, sear, sauté, steam, slow cook, create yoghurt, steam air fry and steam bake. The 6ltr capacity is perfect for cooking up to 4 portions and simply switch between cooking modes using the SmartLid Slider. The lid intelligently recognises which function you are using.

Air fry crispy fried food using little or no oil. In this mode, you can also choose from a range of other convection and hob-style functions. Combi-steam mode combines steam with convection for juicy, speedy, crispy results.

• Mouthwatering and healthy miso-glazed cod with added umami

• Veggie corn ribs - the ultimate TikTok trend

• Dippy eggs and soldiers for the breakfast of champions

• Blondies with fully customisable flavours - pecan and pretzel, ginger and dark chocolate, cherries and almonds, or whatever you fancy!

• Individual sticky toffee puddings for some Sunday-lunch decadence With more of us relying on quick, low-energy cooking than ever before, Poppy Cooks is the only companion you need for mastering your air fryer.

For your chance to win, send an email titled ‘Poppy’ along with your name, contact details and the name of your Country Range Group wholesaler to competitions@stiritupmagazine.co.uk

Steam air fry crispy vegetables and fresh or frozen foods like salmon fillets with steam-infused air without drying them out and steam bake cakes, desserts and other treats.

What’s more, all accessories are dishwasher safe for easy cleaning.

What are you waiting for? For your chance to win, send an email titled ‘Ninja 11-in-1’ along with your name, contact details and the name of your Country Range Group wholesaler to competitions@ stiritupmagazine.co.uk

“Accessible, friendly and full of lovely things to cook!”

RAVNEET GILL

The long-running Country Range Student Chef Challenge provides full time hospitality and catering college students with the perfect platform to improve cooking skills, knowledge and technique, while developing real life experience under intense pressure and competition conditions. Teams must work together to create a delicious three course, four cover menu that showcases their skill and understanding of flavours.

THE PRIZES INCLUDE A DAY’S WORK EXPERIENCE IN A MICHELIN STARRED RESTAURANT, A FOOD TOUR AND ENGRAVED FLINT AND FLAME PROFESSIONAL CHEF KNIVES!

The road to the Grand Final

ARE YOU UP TO THE CHALLENGE?

To find out more about the Challenge and to enter online, please visit www.countryrange.co.uk/about/student-chef-challenge