5 0 2 3 6 1 6 4 7 6 3 0 9 APRIL 2023 WE EXPLORE THE LATEST SNACKS TRENDS GLOBAL SNACK-SPIRATION Getplanting A GUIDE TO WHAT TO GROW AND FORAGE RIGHT NOW SHARES HIS SIGNATURE DISH Gennaro
The social season has begun, with a whole lot of celebrations and bank holidays to come.
With Easter upon us and the coronation of King Charles III just around the corner, you’ll find plenty of menu inspiration to keep your customers, residents and students happy in our Category Focus, On the Range, Melting Pot and Eat the Season features. It is also the perfect time for growing and foraging produce and our Into the Wild and Fresh from the Kitchen features are all about planting and fruit and vegetable trends. Meanwhile, you will find plenty of advice in this month’s Making Ends Meet and The Green Gauge features for making use of those peelings so that nothing gets wasted. 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
ADVICE 15 Making Ends Meet Reduce & reuse 19 Education How TastEd are transforming food education 21 Health & Welfare Celebrating a true care catering hero 39 The Green Gauge Raising the bar 02 stiritupmagazine.co.uk TRENDS 03 Fresh from the Kitchen The latest fruit and vegetable trends 11-13 Into the Wild Get planting 25-27 Category Focus Global snack-spiration 36-37 Melting Pot Mastering the art of mindful catering INSPIRATION 07 Eat the Season Crab 23 Hospitality Marking the coronation of King Charles III 31 On the Range Red lentil crepes 41-42 Rising Star Dave Critchley 45 Five Ways to Use Fruit filling 47-49 My Signature Dish Gennaro Contaldo As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including ISO14001 and FSC® certification. It is also fully carbon balanced. Writers Lindsey Hoyle Sam Houston Jackie Mitchell Subscriptions stiritup@countryrange.co.uk Design & Print Eclipse Creative www.eclipsecreative.co.uk Front Cover Gennaro Contaldo Image by David Loftus Contact us... OUR EDITORIAL PARTNERS... NEWS 03 Readers’ Lives 05 Cooks Calendar 09 Customer Profile Park Farm Shop & Tea Room, Lancashire 16-17 News From Country Range 33 Marketplace 51 & 53 Food & Industry News 55 The Country Club 07
23 VG - Vegan ALLERGEN REFERENCES V - Vegetarian Ingredients
Fresh KITCHEN FROM THE
We look at what’s fresh in fruit and veg from thefoodpeople’s Fruit and Vegetables Category watch Report 2023.
HUMBLE Staple affordable veggies like potatoes and carrots are in, with new techniques to elevate them, such as chargrilling and smoking to maximise flavour.
PRESERVATION A great way to reduce waste and costs, pickled veg is becoming more popular in restaurants, with 43.9% of menus mentioning pickled ingredients in the second quarter of 2022 (The Food Institute, 2022).
EFFICIENCY Rising costs have led to consideration around cooking methods and whether to use fresh or switch to tinned or frozen. When fresh produce is used, every part of the ingredient, from root to tip is included.
SENSORY The Pantone colour of the year is magenta and expect to see this coming through in fruit and veg trends. Think beetroot, blackberries and radicchio all in one.
Readers' lives
NAME: Adam Jones
JOB TITLE: Head Chef
PLACE OF WORK: Hoburne Naish
HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 20 years.
TELL US SOMETHING INTERESTING ABOUT YOU THAT MANY PEOPLE WON’T KNOW? I’ve lived in Brazil and can speak Portuguese.
PASSIONS OUTSIDE OF THE KITCHEN? Travelling, reading, and raising money for animals and wildlife charities.
WHAT IS YOUR SIGNATURE DISH? Moqueca (A Brazilian seafood dish).
WHICH CHEF DO YOU RESPECT THE MOST AND WHY? Every previous head chef, sous chef and chef that I have worked alongside. They have taught me everything I know and I wouldn’t be here today without them.
WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN AND BY WHOM? Live your life, from my father.
WHAT’S THE WORST JOB YOU HAVE EVER DONE? Working in sales.
WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF? When I was about 23 years old.
WHAT TRENDS DO YOU SEE TAKING OVER IN 2023? Unfortunately, there is a shortage of chefs in the industry, and I fear that fine dining is suffering, and fast food is increasing. Also, it appears to me that there is a lack of interest from young people wanting careers in catering.
OCCASION As we enter the summer months, we’ll see more vegetable BBQ options with condiments made from vegetable skins on the side.
SWEETNESS Expect to see many new ways to use dates, which are rich in antioxidant and a great way of adding sweetness to dishes. For fruit in desserts, think citrus flavours and seasonality.
TECHNIQUE Roasting, charring and fire cooking all add more depth of flavour. Think burnt aubergine pickle or salt baked celeriac, whilst pairing salt with fruit elevates desserts to the next level.
CUISINE West African, Middle Eastern and Asian cuisines continue to trend. Add to this a new fusion, pulling together global ingredients with different accompaniments. Think crispy fried okra with an Argentinian chimichurri dip.
03 16 45 31
Moqueca
Vegan sandwiches with beetroot hummus
REAL FRUIT
WE’RE GOOD TO GO
Time to *Contains naturally occurring sugars ®
CALENDAR Cooks
April
4TH APRIL – INTERNATIONAL CARROT DAY
Celebrate the whole carrot from root to tip, with this plant-based salad of roasted heritage carrots with dukkah and Hellmann’s Vegan Mayo.
9TH APRIL – EASTER SUNDAY
If you have leftover hot cross buns, this decadent recipe for Ginger Hot Cross Bun Trifle from Opies is the ultimate Easter hack.
16TH APRIL – NATIONAL EGGS BENEDICT DAY
Try this easy recipe using Knorr Garde d’Or Hollandaise and mix it up with different flavour profiles to create your perfect Eggs Benedict.
16TH APRIL – DAY OF THE MUSHROOM
This easy child-friendly Leek and Mushroom Tagliatelle recipe using Maggi Béchamel Sauce and Vegetable Bouillon is a great way to hero the mushroom.
23RD APRIL – BRITISH BEEF WEEK
Mark Aisthorpe of The Bulls Head Derybshire got together with Knorr Chefs to create this celebration of beef featuring a Knorr braised beef shin stuffed Roscoff onion, Marmite beef fillet, truffled cauliflower puree and Hen of the Woods pickled salsify.
May
6TH MAY – THE KING’S CORONATION
This decadent gluten-free chocolate cake recipe is the perfect crowd-pleaser for a celebratory afternoon tea.
7TH MAY – LEMONADE DAY
13TH MAY – HUMMUS DAY
Add some colour to the table with this vibrant beetroot hummus recipe.
29TH MAY – WORLD BISCUIT DAY
29TH MAY – 4TH JUNE – NATIONAL BBQ WEEK
The
05 COOKS CALENDAR
Thank you to Hellmann’s, Opies, Maggi and Knorr for sharing their recipes full foundrecipescanbe at www. stiritupmagazine.co.uk
IN THE BUSINESS
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IN SEASON:
Crab
Official Tasting Notes
provided by George McIvor, Chairman of The Master Chefs of Great Britain
There are more than 4,500 species of crab. Most live in coastal areas of salty or fresh water. They are omnivores as they eat both meat and plants. The crab is an active predator and will feast on mussels, welks and even smaller crabs, they are also known to dig for prey such as razor clams.
Crabs come in a variety of sizes, the smallest, the Pea Crab is only about 1cm long whereas the Japanese Spider Crab can measure up to 3.6m between its claws!
In the kitchen, crabmeat is an extremely versatile product. Crab contains two types of meat, white and brown. The white meat is pale and delicate compared to the dark meat which is richer in flavour. Crabmeat is always a delicious addition to a seafood platter but can be used in anything from crab cakes to the filling for ravioli.
MIKE NAIDOO
Mike Naidoo, owner of Catch at The Old Fish Market is a champion of sustainable seafood and local produce. Partnering with local fishermen, Mike and his team can not only tell their customers where and when their fish was caught, but usually on which boat and by whom.
Also In Season:
TOASTIES & SANDWICHES
Here at Catch at The Old Fish Market we get the very best local crab –Portland Crab. We use this beautiful ingredient throughout our menu, but our crab toastie complemented with crab bisque for dipping is always incredibly popular.
DUMPLINGS
At the moment a favourite on our tasting menu is the crab dumpling. These steamed dumplings are a moreish way to eat crab, the meat is sweet and the flavour is strong, a real taste of the sea.
BROTH/SOUP
Crab broth, made from the shells and cones of crabs, is rich and unctuous and really adds depth to an otherwise light dish - poured over the crab dumpling.
PASTA
Another favourite is our crab linguine, however we do take this to the next level. In the fishmongers below there is always a surplus of brown meat when the crabs are picked (more white meat is sold over the counter). I’ve never understood this as the brown meat has so much more flavour! We take this excess brown meat and dehydrate it to then blend into a powder. We then incorporate this into the flour used to make the pasta.
5
DONUTS
Finally, the crab donut. This is a savoury donut recipe which incorporates the dry brown crab powder into the dough. Then the filling consists of white crab bound with brown crab and piped inside.
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Images and recommendations courtesy of Mike Naidoo, owner of Catch at The Old Fish Market
/ 4/ 3/
Rhubarb
Pork Sorrel
EAT THE SEASON
Halibut Pomegranate
KEEPING IT IN THE FAMILY
Park Farm Shop & Tea Room, Lancashire
With over three decades of success behind them including winning Gordon Ramsey’s F-word in 2007, Park Farm Shop & Tea Room is a family business in the truest sense of the word. From humble farming beginnings and through hard work, foresight and dedication, John Lees was able to buy Park Farm in Bury, Lancashire, in 1957.
The dairy farm specialised in milk, cream, eggs and beef but John was so much more than the stereotypical farmer, he was an entrepreneur at heart and was always on the lookout for opportunities to diversify and break new ground. With the farm local to the town of Walmersley and the now bustling foodie destination of Ramsbottom, John saw the coming potential of Farm Shops early.
In true pioneering style in 1990, John renovated an old cow shed and launched a new business stream for the family and Park Farm Shop was born. Thirty-two years later, the business now includes a Garden Centre, Farm Shop and a traditional Tea Room that seats and serves wholesome, home-cooked family recipes in a peaceful and comfortable location.
John is sadly no longer alive, but his spirit and legacy can be seen every day through his children, grandchildren and even
great-grandchildren, who continue to help the business flourish. His wife Margaret is 86-years-old and still the indomitable matriarch of the family – collecting tractor parts, helping on the farm and providing a keen eye in the kitchen to ensure Lees’ quality and zero wastage.
The Tea Room is licensed, employs 40 people, caters for events off-premises and has two private function rooms available on-site for larger parties.
“It’s not overly fancy but just great local ingredients, creatively and passionately prepared with love and loads of flavour, the Lancashire way. For example, a long-standing customer favourite for the children is our sublimely simple chopped potatoes, veg and gravy dish. We never got into the fancy coffee machine trend and our house-favourite remains a mug of milky coffee. Our customers love it” says Kathryn Walmsley.
“We freshly bake breads, pasties, pies and puddings, seasonal fresh fruit pies, cakes and tray bakes such as Mars Bar Slice, Tiffin, Caramel Candy & Lancashire school day favourites like Cornflake Cake! Our afternoon teas are locally renowned and our ‘no chip’ policy means customers get to enjoy our special roast potatoes,
mash and our much-revered dauphinoise made with cream from the farm. My mum’s famous Whinberry Pie recipe – a local delicacy made using foraged whinberries - also helps set us apart.”
The family tragically lost Joan, the eldest of the Lees siblings in 2019 to cancer and have since raised £25,000 for Cancer Research.
“Our customers often give us old China cups and saucers, which we then use at special events. If they are able to, we ask attendees who use the special China to donate some change to Cancer Research. It’s been incredible how quickly the money adds up. Joan’s daughter Rachel now runs the Farm Shop and is part of the next generation of the family who are very excited to build on our father’s - their grandfather’s legacy” continues Kathryn.
“As we get most of our fresh goods from our farm or locally, it’s really
Judith and the boys
the Country Range dry goods that we use the most. Whether it’s seasonings, spices, dry herbs or lasagne sheets, they never let us down, provide fantastic value and the quality is excellent.”
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Above (left to right)
Grandma at Park Farm View of Park Farm balcony
Below (left to right) Park Farm’s Pavlova
Kath and Susan
CUSTOMER PROFILE
With the worst of the weather hopefully behind us, if you haven’t started already, it’s time to put your growing plans into overdrive. Rather than buying ready-to-go plants at the garden centre, save money and learn new skills by growing from seed.
April is the month when a huge percentage of our favourite salads and vegetables can be sown, either directly into the earth, prepared containers and pots, or into seed trays and propagators to germinate inside, ready to be planted outdoors in May.
Get planting
Sowing Outside
Beetroot, leeks, potatoes, carrots, spring onions, radishes, parsnips, peas, spinach, garlic, shallots, cabbage and Brussels sprouts can all be sown outdoors in veg patches, beds, borders, containers and pots this month.
• Hoe the planting area so there are no big clumps of mud and the soil is fine. Add compost if necessary, as the seeds need the best possible start.
• Alternatively, fill your pots and containers with compost.
• Water prior to sowing to reduce the chance of seeds being moved or washed away.
• Sow seeds as per instructions on-pack as to depth and positioning of seed.
• It’s always tempting to try and sow more seeds per metre than the pack says but you will have healthier and more productive plants if they have the correct amount of space.
• Clearly label what you have planted and where it is.
• Netting and frost fleece to cover the seedlings and young plants can be useful over the next 4 weeks to keep them warm and stop squirrels and other animals wrecking your germination party.
• A useful tip is to cut the bottom off a large plastic bottle and place over single plants to create mini greenhouses for night time protection.
INTO THE WILD
11
Save money and learn new skills by growing from seed.
Sowing Indoors
The likes of aubergines, beans, cucumbers, squash, sweetcorn, tomatoes, chilli plants and courgettes appreciate a warm start to life on a windowsill inside.
• Fill seed trays with seed compost and tap down to remove air holes.
• Water well
• Follow the pack instructions as to the depth and positioning of each seed.
• Label the trays and place on a windowsill.
• The optimum germination temperature for most vegetables is between 18-22c. On the windowsill it may reach in excess of 30c, which will be fine for most seeds to germinate but you will need to check your trays daily to ensure they are moist.
• Most seeds will germinate between 7-10 days and then around 3 weeks later when they have 2 sets of leaves, they can be transplanted into larger pots to give them more space for root development.
• 2-3 weeks later once the threat of frost has gone, they will be ready to be planted outdoors.
• You can start feeding your plants once they are around 10cm. There are plenty of feeds available but look for one with a good mix of nitrogen, potassium and phosphorus, which will be beneficial to leaf, fruit and root growth.
• Some salad and lettuce varieties can be sown directly outside but in April the seedlings can be very susceptible to the cold and very attractive to slugs and other pests.
• Lettuce will struggle to germinate at temps in excess of 23c so a cooler spot indoors will be required initially
• Microgreens are also a great option to try and can provide extra nutritional and visual value to dishes.
Herb Garden
If vegetable growing is a cabbage too far this year, a herb garden is an easier way to get started and far less of a drain on time. Fresh herbs are multi-sensory, beautiful when in flower, require little maintenance and are unbeatable when it comes to elevating and finishing dishes. Either planted in beds, borders or in pots, plants can be bought cheaply at the garden centre or you can easily plant from seed indoors and then transplant to pots or the ground.
Perennial herbs will keep on growing throughout the year and beyond so are a brilliant foundation for your herb garden. Mint and rosemary are great examples, which love the UK conditions and can be utilised in so many ways from mojitos to potatoes and sauces to stews and salads. Chives, cress, oregano, sage, thyme, tarragon and marjoram are other classics that don’t need a huge amount of space but can inspire creative chefs.
Annual herbs will only be around for a season but are easy to sow indoors for a plethora of herbal freshness and floral flavour this summer. Dill, chervil, parsley and summer savoury should all be considered alongside the essential basil and coriander. Make sure you don’t overwater and sow new seeds every two weeks to ensure a season-long herb harvest.
If planting outside, make sure your herbs are in the right location. Mint, rosemary and oregano love the sun but herbs like coriander and basil will bolt if they have too much sun. This means the plant starts to concentrate on flowering rather than leaf growth.
12 INTO THE WILD
Fresh herbs are multi-sensory, beautiful when in flower, require little maintenance and are unbeatable when it comes to elevating and finishing dishes.
Foraging
With the new shoots and life arriving in the fields, forests and green pastures, the foraging season is upon us with a variety of treats popping up for the picking. A great time for the team to get outdoors and bond together, keep your eyes peeled for these tasty treats in April – it could be rich pickings!
WILD GARLIC
Often found in damp woodland, you can’t miss the deliciously pungent aroma in the air. Make the most of the leaves first and then keep an eye out for the flower buds, flowers, and seed heads during the summer.
ST GEORGE’S MUSHROOM
One of the early edible varieties that you may see in April, these flavoursome fungi are found in grassland and woodlands from around St George’s Day.
ROCK SAMPHIRE
Often seen poking out of walls or among rocks in south west coasts of England, Wales, Scotland and Ireland rock samphire is high in vitamin C and provides succulent green fronds and five-petalled flowers. The pods can be gently boiled, steamed or fried for a couple of minutes or even be used as a base for a Salsa Verde.
HORSE PARSLEY
The flowers and leaves are great in salads and the succulent stems can be treated like tender stem broccoli – simply steamed, seasoned and served with butter. Keep an eye out in coastal regions on clifftops and in hedgerows.
COMMON MALLOW
Offering unassailable protein power, the leaves, flowers, roots and seed or ‘nutlets’ from common mallow are all edible.
SEA PURSLANE
Another coastal foraging find with slightly salty, luscious oval leaves and pink flowers. Nice raw or cooked.
GARLIC MUSTARD/HEDGE GARLIC
Flowering this month, hedge garlic has a milder garlic flavour with a punchy pepper hit, making it great in salads, sauces, stir fries and pestos.
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Pea & Spring Onion Soup with Croissant Croutons
Makingendsmeet
REDUCE & REUSE
This month, Country Range development chef, Paul Dickson provides some fresh inspiration for eliminating food waste in your kitchen.
With Stop Food Waste Day on 26th April, there has never been a better time to focus on this increasingly important element of kitchen management. Taking inspiration from the latest trends for French patisserie and comforting Italian cuisine, here are some delicious dishes for your menu that nobody would even suspect were created using leftovers.
PIMP YOUR SOUP
The great thing about soups is that they are made using the entire vegetable - stalk, leaves and all, and they can be adapted to suit any audience and budget. If you want to ramp up your soup’s trend appeal whilst ticking another box in your zero waste goals, you’ll love my recipe for this in-season pea and spring onion soup with a parmesan crisp and croissant croutons. For anybody serving breakfast or brunch, I know the pain you feel when you have to throw croissants away at the end of the day. Well, this recipe is for you, as to make really good, crispy croutons, the croissants actually need to be stale. An added bonus is that French patisserie is bang on trend, making your soup a crowd-pleasing Instagrammable hit.
Don
t Bin It
We’ve all been there when a perfectly good slice of pie or cake gets broken. Before you throw it in the bin, it’s time to get creative. Find my recipe online for turning a broken piece of the new Country Range Cherry Pie into this delicious cherry bakewell ice cream.
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.
TURN TONIGHT’S DINNER INTO TOMORROW’S LUNCH
Don
t Gnocchi It
Potatoes are often another culprit when it comes to waste. Even if it’s just the skins, nothing needs to go in the bin. Use leftover cooked potato to make this delicious gnocchi dish served with crispy potato skins for a creative way to use up leftovers whilst making sure none of the potato goes to waste.
Gnocchi with Crispy Potato Skins
The Italians are experts when it comes to making sure that nothing gets wasted and with pasta and risotto being more popular than ever, having a few recipes using the inevitable leftovers can be handy to keep up your sleeve. Try adding this traditional pasta frittata to your lunch menu, perfect for al fresco dining as the weather warms up. Meanwhile, arancini is one of my favourite things to make using leftover risotto. The beauty of both of these dishes is the versatility as they work with any flavours. Got some leftover Bolognese? Stick it in the middle of your arancini balls and don’t forget to add a bit of mozzarella for that oozing centre!
15 MAKING ENDS MEET
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Pasta Frittata
StepintoSummer
NEW RANGE
With springtime in full swing and the serious social season upon us, we’re delighted to roll out five stunning new desserts in time for Easter.
Inspired by the latest global trends and guaranteed to add sweet stardust to any menu, the five innovative desserts all have veritable visual vigour and showcase our special twists on some much-loved international classics.
Neapolitan Layer Gateau
Lemon and Blueberry Brûlée Tart
NEW HUMMINGBIRD CAKE
A popular style of cake in the Caribbean and the southern United States since the 1970s, Hummingbird cake lets the tropical sweet side of summer sing. Our new take on this fruity, fan-favourite comprises a lightly spiced fluffy sponge made with banana and pineapple, which is then filled with a zesty cream cheese filling, finished with cream cheese frosting and topped with pecans.
Suitable for vegetarians and providing a slice of affordable luxury, it’s great served with a hot beverage, but why not go for the full holiday effect and pair with a pina colada or rum punch?
Pack Size: 1 x 16 Pre-portioned
NEW NEAPOLITAN LAYER GATEAU
This nostalgic voyage down memory lane to the childhood classic trio of chocolate, strawberry and vanilla ice cream has been beautifully reimagined in a refined and indulgent dessert. Colourful and attentiongrabbing, layers of chocolate, vanilla and strawberry mousse sit on a chocolate satin sponge. A super sweet for summer, try with some fresh strawberries and even a scoop of ice cream.
Pack Size: 1 x 14 Pre-portioned
White Chocolate and Raspberry Tart
NEW WHITE CHOCOLATE AND RASPBERRY TART
An exceedingly indulgent and eye-catching sweet treat, this delightfully rich new tart seamlessly combines white chocolate ganache and raspberry compote within a crisp chocolate pastry case. Suitable for vegetarians, it’s perfect served with fresh raspberries and cream.
Pack Size: 1 x 14 Pre-portioned
Hummingbird Cake
NEW LEMON AND BLUEBERRY BRÛLÉE TART
With the world tik-toking to the beat of brûlées, we’ve jumped on the bandwagon and rolled out this ingenious new zesty tart, comprising a crisp, sweet pastry case filled with a smooth and tangy lemon custard mix, swirled with a fruity blueberry compote and a striking brûléed finish. Serve alongside a scoop of vanilla ice cream, a fruity sorbet, or even cream and fresh fruit. Suitable for vegetarians.
Pack Size: 1 x 12 Pre-portioned
NEW AFFOGATO DESSERT
The epitome of affordable luxury, an affogato coffee dessert is widely revered and conjures up images of Italy’s famous café culture. We’ve taken these on-trend flavours and flipped them into a decadent dessert and it’s 100% vegan and gluten-free.
Starting with an espresso biscuit base, next comes a smooth vanilla mousse, topped with chocolate espresso mousse and finished with dark chocolate flake. For a special treat or occasion, serve with an espresso coffee and a shot of Amaretto. When in Rome!
Pack Size: 1 x 16 Pre-portioned
“THE COUNTRY RANGE PRODUCTS ARE COMPETITIVELY PRICED AND OF EXCEPTIONAL QUALITY, HELPING US TO KEEP COSTS DOWN AND PASS THAT ONTO OUR CUSTOMERS. THE EXTENSIVE RANGE WHICH THEY OFFER HAS ALLERGENS CLEARLY LABELLED TO MAKE IT EASY FOR OUR TEAM AND HELPS US CATER TO THE WIDE RANGE OF PEOPLE WHO VISIT, NO MATTER WHAT DIETARY REQUIREMENTS THEY MAY HAVE.”
- CHEF, WATERPARK, SCARBOROUGH
Dark Chocolate and Tea Truffles
Affogato Dessert
NATIONAL TEA DAY – 21ST APRIL
Hydrating, energising, refreshing, soothing and celebratory, tea has played – and continues to play - a momentous part in the social fabric of our lives. So, it’s time to put the kettle on and brew up some fresh ideas because National Tea Day takes place later this month.
It could be a selection of exotic teas for the day, a new tea and cake combo, a takeaway tea offering or an afternoon tea promotion. Whatever you have planned, don’t take any shortcuts when it comes to your tea leaves. Grown using leaves from one of the world’s first Rainforest Alliance Certified tea estates in Kenya, our Country Range one cup teabags will never let you down when it comes to providing a rich, fresh and full flavour cup by cup.
For those really looking to take the par-tea up a level, how about making these terrifically tasty Tea and Dark Chocolate Truffles, made using Country Range 70% Chocolate Drops, which have just won Best Baking Product in the Cash & Carry Management Chefs’ Own Brand Awards.
“I DO LOVE THE QUALITY OF THE COUNTRY RANGE CHOCOLATE DROPS. THEY’RE GREAT FOR ANY BAKING AND FINISHING OFF CANAPÉS.” - SHOP CAFÉ, HARROGATE
17 NEWS FROM
CCM Chefs’ Own-Brand Awards 2022
EASTER M A D E P E R F E C T www.premierfoodservice.co.uk Always on hand to help.
MORE CARROT, LESS STICK How TastEd are transforming food education
Persuading school children to try new vegetables and fruits can be tricky. Award winning charity TastEd, was founded in 2019 and aims to give children the opportunity to experience different vegetables and fruits in a fun, no-pressure environment. It does this by providing nurseries and primary schools with a range of free taste education lessons, tailored to the English National Curriculum. The programme currently operates throughout 650 primary schools and nurseries.
Bee Wilson, trustee and co-founder of TastEd, says “Our mission is to bring sensory education to schools and children. We would love this kind of food education in every
primary school and nursery in Britain. If you look at children’s diets, it’s often the fruit and veg that’s missing.”
A typical TastEd lesson involves exploring a range of fruit and vegetables in a classroom environment, inviting children to discuss what they see, hear and touch. Bee says “It’s wonderful to see children listening to a stick of celery or shaking a strawberry next to their ear.” The charity has produced a suite of Powerpoint slides and lesson plans for teachers including beautiful illustrations of “food art” created by resident artist Annabel Lee “so children can see how beautiful a raw tomato is.”
Teachers have reported that TastEd lessons make children more confident around food and more willing to try something new. They also say it makes
children more adventurous in the school dining hall. “They make different choices and gravitate towards dishes with fruit and veg,” says Bee.
Another knock-on effect is that the lessons help develop children’s literacy skills. “At the end of the lesson, they have a
There is a series of five lessons working through the various senses.
Initially, Ruth Platt, educational consultant, visited schools giving face-to-face training. Since then TastEd have created videos to reach schools nationwide which are accessible by registering on the TastEd web site.
chance to taste the food - and the majority do. There are two golden rules – no-one has to like or try anything. They are asked to write a sentence about why they like or don’t like something. Sentences are rich and full of similes. For example, a tomato is red and round like a planet. Cut it open and it looks like a brain or boiling hot lava,” she says.
Funded by grants and donations, the TastEd lessons are free and designed to tick boxes that already exist in the curriculum.
Bee’s advice for school caterers is for the chef or manager to deliver the TastEd lessons. “If they have the support of the head teacher, they can deliver the lessons as they are straight-forward even though they are designed for classroom teachers. A few schools have done this.”
TastEd lessons are based on the ‘Sapere’ method, which has been used with great success in many European countries. “It’s basically learning about food through play.
It’s so exciting teaching children about food in a way that’s sensory, fun and joyous,” says Bee.
To register for the program and for more information, visit www.tasteeducation.com
EDUCATION
“It’s basically learning about food through play. It’s so exciting teaching children about food in a way that’s sensory, fun and joyous,”
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CELEBRATING A TRUE CARE CATERING HERO
Getting to know each resident in a care home environment is vitally important to give them the best service. That’s the opinion of Valerie Kelly, Chef Manager at Houndswood House care home in Radlett, Hertfordshire, part of the Four Seasons Health Care Group.
Last year she scooped the “Our Care Catering Hero Award” in the NACC Awards. This is a new award set up to recognise an individual who has gone above and beyond their regular day duties to enrich the experience of the people they serve.
Valerie, who has worked for over four years at the care home, says “When I was shortlisted for three NACC Awards, I was lost for
SAMPLE MENU
BREAKFAST
words. I was bouncing off the walls and couldn’t wait to tell my residents. They encouraged me to wear a dress for the awards presentation which I did. It was amazing to win the ‘Hero’ Award – I was over the moon.”
Communicating with residents is a crucial part of Valerie’s job.
“If I’m not in the kitchen, I’m out on the floor talking to residents,” she says.
“After every meal I ask them how it was. I sit with them and have a cup of tea with them in the afternoons. It’s so uplifting to see them smile when I walk into the room. You have to have compassion, commitment and dedication. It’s not just about cooking. Before my shift, I help with activities and I even dress up for them – last Christmas it was the Grinch!”
• Selection of cereals, porridge, toast and preserves, fruit. Cooked breakfast available on request
LUNCH
• Minced Beef and Vegetable Cobbler
• Or Cumberland Sausage Casserole
• Vegetarian Quorn Cobbler
• Vegetables: Creamed Potatoes and Sauté Potatoes, Roasted Root Vegetables and Glazed Cabbage
DESSERT
• Cranberry and Orange Upside Down Cake
• Afternoon Tea – a selection of home-made cakes, scones, fresh fruit, tea and coffee
SUPPER
• Homemade Red Lentil and Barley Soup
• Baked Jacket Shells with Baked Beans
DESSERT
• Chocolate Custard Pot
She finds out their likes and dislikes, what they did before they retired and speaks to the family so she can glean as much information as
possible. “I ask them what their favourite foods are. Two days later I ask again as it sometimes changes. They are my extended family. I like looking after people. I’m passionate about it, especially people who are vulnerable and unable to care for themselves.”
Favourite foods include cottage pie, casseroles and pies. “They like food that’s wholesome, filling, warm and delicious and they can’t get enough cake,” she adds. Valerie’s cakes are renownedespecially lemon drizzle, Victoria sponge, chocolate eclairs, doughnuts, brownies and cookies. Each resident has a food ‘passport’ which lists their likes, dislikes, cultural beliefs, allergies and intolerances. “This helps you learn about them, what their family used to cook for them and their preferences, so you can develop a special menu,” she says.
Above Valerie Kelly Below left Valerie Kelly creating one of her showstopping cakes
Valerie heads up a team of six including two bank chefs and three kitchen assistants. “Since the pandemic, it’s been difficult to retain staff so it’s important to be a good team leader. We have regular staff meetings, are on call to each other and have message books.”
She started her career as a catering assistant at her children’s school. “An opportunity came up to join a care home catering department,” she says, “and within a week I fell in love with it. I was brought up by my grandparents so I knew what people of that generation would be interested in eating. The care home sent me on a course and I qualified as a professional chef. Since then, I’ve stayed in care homes. I strongly believe that working in the industry is the best job ever as what you put in will make a difference in the long run.”
21
HEALTH & WELFARE
“You have to have compassion, commitment and dedication. It’s not just about cooking.”
On Saturday 6th May, a new Royal chapter is written in the nation’s history books as King Charles III is crowned in an official ceremony held at Westminster Abbey. Heralding the start of the second bank holiday in May, there is much for hospitality operators to celebrate.
National events offer hospitality businesses a way of engaging with their local communities as people come together and enjoy time with friends and family. Research from SevenRooms around the bank holiday weekend for the late Queen’s Platinum Jubilee last year reported an additional £1.5 billion for the hospitality industry, with an average spend of £79 per head. Danilo Mangano from SevenRooms says “The incentive is there for operators to do something special. Set menus with themed cuisine or ticketed events to watch the televised ceremony on premise
Marking The Coronation of KING CHARLES III
are just a few ways businesses can look to capitalise.”
As chef patron Adebola Adeshina from the Chubby Castor and The Yard in Cambridgeshire, says “The Coronation enables hospitality to revel in the best of British, support local suppliers and producers, work with and support the local community, which we’re doing. We’re joining in the goodwill of the nation, be it a special menu or dishes, bespoke drinks or activities. Staffing is a challenge, so my one word of advice would be to make sure you have adequate staffing levels in place.”
Offer something all-inclusive for all ages to enjoy as this is an event the whole family will want to celebrate. That’s the advice from Megan Harvey from The Bottle & Glass country pub near Newark, which will be hosting family fun day out. “We’ll have a bouncy castle, outdoor
games, live music from 3pm to 5pm and a DJ set in the evening. Our new outdoor bar will be open throughout the day and the Coronation will be shown on our outdoor TV. We’ll also be offering themed cocktails and food specials over the entire weekend.”
Preparation is key to making a success of the Coronation weekend. “Get the bunting up early,” says Mark Reynolds, co-owner and founder of Three Cheers Pub Co, a collection of pubs in London. “Make sure the gardens are up to scratch as people will be moving outside.”
He recommends creating a traditional three course British menu with seasonal ingredients at a ‘value for money’ price. “British strawberries are in season, so we’ll make the most of that or serve desserts such as rhubarb crumble.”
Above (main)
A selection of delicious afternoon tea time treats, with a splash of bubbly
Above (inset)
Afternoon Tea selection from the Tipsy Teapot
22
Coronation Chicken
Brighten up this classic recipe by adding fresh tropical fruit.
INGREDIENTS
SERVES 4
Afternoon tea with a champagne upgrade is always a favourite for Royal occasions. Jane Pendlebury, CEO at HOSPA suggests having a variety of options to cater for different budgets, dietary needs and cultural and religious beliefs. “Get creative when naming dishes by including King, Crown or Windsor and so on. Cocktails are great for this. Prioritise early booking and take a deposit.”
She also advises engaging with social media to ensure that people are aware that you’re marking the occasion. “This will really help cement your position as a go-to destination.”
GET INSPIRED
Here are just a few of the many operators who are planning to make the Coronation a weekend to remember:
Tipsy Teapot in Kings Lynn, Norfolk, is hosting an afternoon tea served on upside down chandeliers with cocktails in teapots. Lisa Staples, co-owner, says “The setting is very Alice in Wonderland – quaint and thoroughly British with a hint of whimsical. The food options use recognisable ingredients, but it is the service and presentation that sets us apart.” Food options include sausage and cheese pinwheels and parmesan cups filled with cheese and bacon, as well as mini cakes sprinkled with sweets.
Mandira’s Kitchen in Guildford, Surrey, is serving a limited-edition special Coronation Chicken Curry, also available to order online or in the shop. At Paeonia bubble tearoom, near Windsor Castle, owner Anh Pham is planning a bespoke Coronation themed bubble tea, created to commemorate the occasion.
Miss Nang Treats is offering a plant-based King’s Hamper. Hortense Julienne, founder says “I understand King Charles appreciates plant-based food, so ingredients include our best-selling carrot butter and black rice crackers, fresh nutty walnut Welsh cakes with a jar of oyster mushrooms and herbs in olive oil, as well as beet and water chestnut chutney and green chilli.”
• 6 tbsp Country Range Mayonnaise
• 1 tbsp Country Range Curry powder mixed with 2 tbsp of water
• 2 tbsp Country Range Mango Chutney
• 2 tbsp Country Range Sultanas
• 1 tbsp chopped coriander
• 500g cooked diced chicken
• 50g diced fresh pineapple
• 1 diced ripe mango
• Season to taste
METHOD
1. Mix the mayo with the curry powder mix. Add the chutney, sultanas and diced fresh fruit together and season to taste
2. Add the chicken and stir to coat in the sauce. Finish with chopped coriander
23 HOSPITALITY
“National events offer hospitality businesses a way of engaging with their local communities.”
“Add fresh mango and pineapple to elevate this classic dish for a real taste of summer.”
GLOBALSnack-spiration
According to a recent report by Mondelēz International, 71%1 of consumers around the world snack at least twice a day. With consumers replacing regular meals with snacks, we decided it was time to peel back the lid on the category and shed some light on how operators can meet this appetite for a lighter bite.
TURBULENT TIMES ARE DRIVING DEMAND
As consumers become increasingly concerned about the rise of inflation and draw their purse strings tighter, surprisingly, the demand for snacks has remained essential. Three quarters2 of consumers in a recent report stated they still always find room in their budget for snacks. Clearly, in tough times, snacks are a dependable friend, helping consumers take their mind off their worries. Whether it’s a bite of indulgence or a healthy bridge between meals, snacking is set to remain a daily staple. This is great news for operators, but with just over 50% 3 of consumers looking for more snack-spiration (or snack inspiration) in their lives, the pressure for developing new menu items is on.
ONE SNACK DOES NOT FIT ALL
From care home residents and hospital patients, to children and adults seeking a bit of quiet time, everyone has different nutritional needs and snacks play a vital role in meeting them. Savoury snacks such as cheese scones, bellinis or mini tartlets provide crucial nutrition for care home residents throughout the day. However, never underestimate the power of an indulgent snack to boost wellbeing too, it is well-known that a little chocolate is good for the soul after all!
In the out of home sector, consumer trends are drifting away from set mealtimes throughout the day. Diners are increasingly replacing meals with snacks, in fact 55% 4 have reported to opt for a snack across all three standard mealtimes. As a result, approximately a third of all new snack bars launched in the grocery sector in 2020 claimed to be high protein in a bid to serve this burgeoning market.
25
CATEGORY FOCUS
Chicken and black bean empañadas garnish with green sauce and pickled onions
Alfajores
Churros
There is still a huge opportunity for operators to play in this space, especially at breakfast and weekday lunchtimes. From simple free-range boiled eggs and spinach pots to traditional South African beef jerky, we suggest going global for some great snackable flavours.
GIVE YOUR SNACKS SOME LOVE
Every country around the world has their own take on a snack. In South America, Alfajores are hugely popular. These crumbly biscuits filled with dulce de leche or jam have been adopted by Argentina as their unofficial biscuit of choice! However, move slightly further north to Brazil and you will find crunchy, soft coxinha on the menu – a teardrop shaped snack of shredded chicken and cream cheese, encased in a dough and coated in breadcrumbs.
Arthur MacNair, Head Chef at Koya Ko, London looked to Japan for his inspiration, combining a traditional rice porridge dish called okayu with sustainable cooking techniques. Arthur says; “We get our chicken from a farm that produces proper free range chickens. The bones make a beautiful stock and reduce our waste as well. Our toppings change with what we have but the pickled egg has remained; it’s an homage to the proper chip shops and pubs where I’ve spent many happy evenings.”
Asia is a goldmine for snacks, choosing just one is impossible. Whether you opt for the sweet-filled rice cakes of Japan, the
savoury scallion pancakes of Taiwan or the deep-fried Filipino Lumpiang Shanghai (akin to a Chinese spring roll), there is much to explore from the region.
Heading into Europe, we have the Dutch stroopwafel, which always goes down well with a cup of coffee, churros from Spain and the Polish pączkis - a pastry that looks like a doughnut, but is made from a rich dough and is often infused with alcohol before being filled with plum jam.
Tune in to trends
Whatever flavour profiles you choose, make sure your snacks meet the growing appetite for sustainable options by incorporating plant-based ingredients too. Over 55%5 of global consumers are making an effort to eat less meat and 49% are making an effort to eat less dairy. Serving this market will certainly reap its rewards.
It is also worth keeping an eye on what is happening in the grocery market. The snack category is developing at a fast pace and consumer demand for world flavours, combined with a desire for excitement and experience has led to a number of websites popping up that supply surprise snack boxes. Delighting people with tasty morsels from around the globe, they have become increasingly popular. Operators can replicate this idea with sweet or savoury mystery snack boxes for key events such as Easter, or weekly specials presenting consumers with a trio of different bite-sized delicacies that can be enjoyed with a cup of coffee.
Despite the consistently high levels of demand, snack menus are often neglected in favour of developing new dishes for main meals. With so much scope for introducing variety that will keep consumers coming back for more, isn’t it time you showed your snack menu a little love?
26
CATEGORY FOCUS
“DINERS ARE INCREASINGLY REPLACING MEALS WITH SNACKS, IN FACT 55%4 HAVE REPORTED TO OPT FOR A SNACK ACROSS ALL THREE STANDARD MEALTIMES.”
There are a number of tasty savory treats to be inspired by too. Following his time at Casamia, Joel Breakwell, Executive Chef at Casa developed his take on the parmesan tartlet he used to cook - a brick pastry tart shell filled with parmesan custard. “I came across the idea for the fried semolina by putting scraps of semolina pasta dough straight into the fryer. After rolling our desired shape it puffed up in such an incredible way that I knew we had to do something with it. With a little playing around and tweaking techniques, we ended up with a beautifully crisp sphere of deep-fried pasta. I knew then exactly what I had to fill it with…. Parmesan! Although it had been done before, it felt very relevant, as we are of course very much an Italian inspired restaurant,” says Joel.
With a little bit of creativity, snacks can also help reduce food waste, using left over vegetables and meat to make dumplings or combining yesterday’s croissants with Nutella to make a luxurious take on a bread pudding.
If you choose your snack menu wisely, it is possible to produce options that do not require much preparation or cooking – saving time and your energy bills too. Donkwa from Nigeria is a classic example. A mix of chilli, cornmeal, cloves, ground peanuts, sugar, oil and water, they are simply rolled into balls and eaten.
While cafés and restaurants can curate a snack menu that fits their style of cuisine, educators and care homes can inject a bit of fun into their menus, taking residents and students on a journey of exploration, visiting a different country every week. Dishes such as shredded beef empañadas, pork potstickers, mini samosas, hush puppies and nachos are all great options which are also handheld items.
METHOD
EASTER M A D E P E R F E C T www.premierfoodservice.co.uk Always on hand to help.
1-5 Mondelēz International (2022). The State of Snacking
Coxinha
and they’re
When it comes to fries, chefs and guests crave one thing above all others… crunch, crunch and more crunch. That’s why Lamb Weston has spent years perfecting the crunchiest fry on the market. And we’ve cracked it! Welcome to a new era of REALLY Crunchy Fries!
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SENSACRUNCHTION
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Born and raised in Sardinia, Matteo D’Angelo was first introduced to the wonder of food by his cherished nonna. Starting out working in high-quality restaurants in Sardinia, it was when Matteo headed to London that he took on his first Head Chef role at LHA Bowden Court in Notting Hill. LHA London is a charity that believes the cost of accommodation should never be a barrier to a young person being able to study or work.
Running 13 properties in the heart of London, the charity provides the perfect base for young people to live, work, study and discover some of the best central locations at the best all-inclusive rates.
Matteo runs the kitchen at Bowden Court with guests working alongside him in the kitchen as part of their accommodation agreement.
“I’m very proud of the varied menu we provide to our two hundred-plus guests three times a day. The menu is nutritious, changes monthly and I believe the recent challenges of COVID and rising prices have actually helped me improve as a chef. I have had to be more creative, learn how to get the maximum out of every ingredient, improve my presentation, budget better and waste less. It has been an incredible learning experience,” says Matteo.
“We currently have a lot of guests of Indian heritage, so we have plenty of vegan and vegetarian dishes such as an amazing aubergine parmigiana, but meat still plays an important role. We will always have three or four main options at dinner, and we have featured cuts like pork belly, calf liver, duck legs, pork ribs and lamb rump in recent months.”
With a passion for food and improving his skills, Matteo works on his day off for fine dining Italian restaurant Wild Tavern in Kensington. “You never stop learning so working at Wild Tavern ensures I’m always improving and experiencing new things. The work inspires me to be as creative as possible for my guests at Bowden Court and Marco Peri – the head chef - is a big inspiration.”
Red :Lentil Crepes
METHOD
INGREDIENTS
• 40ml Country Range
UHT Whipping Cream
• 4 Country Range Free Range Medium Eggs
• 100g Country Range
Dried Red Split Lentils
• 1 tsp Country Range
Smoked Paprika
• 80g soft cheese
1/2 onion, chopped
• 1 clove of garlic
• A handful of chives
50g blue cheese
• Shavings of parmesan
• Country Range Table
Salt and Ground Black
Pepper to season
1. Boil the red lentils until they start to break apart – approximately 30 minutes.
2. Blend the red lentils with the onion, garlic, salt, pepper and one egg.
3. Once mixed, place a generous spoon of the mixture in a pan and make a pancake.
4. Make the scrambled egg with one whole egg and two egg yolks. Beat the egg and mix with the whipping cream and blue cheese. Cook the mixture in a pan for 5 minutes and place on top of the pancake.
5. To finish, add a quenelle of soft cheese and shavings of parmesan, chives and a sprinkle of smoked paprika.
31
ON THE RANGE COOKING TIME 40 MINS SERVES 2 – 4 V MATTEO D’ANGELO
“This recipe showcases the Country Range whipping cream, red lentils, eggs and smoked paprika in a full flavoured dish perfect for the spring months, whether as a breakfast, brunch or posh snack. “
THE MARKETPLACE
Yorkshire Tea launches proper decaf in single- serve for hospitality
Yorkshire Tea is adding to its range of out-of-home offerings with the launch of Yorkshire Tea Decaf in tagged and enveloped format.
The 200s box will complement the existing Yorkshire Tea range for catering and hospitality. The specially-created decaf blend and Great Taste Award winner is also the UK’s number one decaf tea brand in grocery value sales, with almost 29% share of the decaf tea market.
Carly Murphy, Yorkshire Tea Assistant Brand Manager said: “Sales of decaf tea are on the rise and we know that many more people are adding a decaffeinated brew to their day, for a variety of reasons. We’re pleased that catering and hospitality venues are now able to provide a range of greattasting, proper Yorkshire Tea brews to their customers, whether they drink caffeine or not.”
For more information about the Yorkshire Tea range, visit taylorsoutofhome.co.uk/tea
AAK FOODSERVICE MAKES ALL OF THEIR WHIRL BRANDED PRODUCTS SUITABLE FOR VEGAN DINERS
Original and Unsalted Whirl butter alternatives are now plant-based and vegan certified, making them suitable for those making a lifestyle choice and those with food intolerances or allergies.
Whirl brand manager Sarah Lesser-Moor said, “It’s fantastic to introduce our new plant-based Whirl to the market, it can help chefs massively. Whirl butter alternatives are convenient to use in the kitchen, and using Whirl now makes menus more inclusive - without compromising on the taste. Plant-based diets aren’t going anywhere, so by switching to more multi-menu use products in your kitchen you are future-proofing your dishes and making them available to a wider number of diners than ever before.”
Find out more about Whirl at https:// aakfoodservice.com/uk/whirl
Lamb Weston launches really crunchy fries
Developed exclusively for the OOH channel, REALLY Crunchy Fries have been created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients.
COOL DELIGHT DESSERTS INTRODUCE NEW ENVIRONMENTALLY FRIENDLY PACKAGING
To fall in line with UK / EU packaging legislation which bans the use of single-use plastic packaging, Cool Delight Desserts have now changed the format of their individual tub packaging from EPS insulated, individual tubs to new, environmentally friendly, paperbased tubs.
The fibre-based, ecological tubs are 100% compostable but still have insulation properties. The lids are also 100% recyclable and all of the packaging is completely plastic-free.
To find out more visit www. cooldelightdesserts.com
Vegan-friendly and free from allergens, the new fries are suitable for healthier cooking methods, including oven preparation. They also have one of the lowest CO2 impacts of any popular food, at just 0.50.6kg of carbon output per Kg of fries produced – which is lower than pasta, rice and bread. They are available as a 9x9mm skin-on serve and 6x6mm and 9x9mm skin-off options.
The fries also have the added benefit of more than holding their heat in excess of 30 minutes, which sets a new benchmark for takeaway and home delivery channels.
Lamb Weston’s UK Marketing Manager, Pete Evans, says; “This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forwardthinking foodservice operators.”
Visit https://pages.lambweston.eu/en/really-crunchy-fries to request a sample.
KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY
33 THE MARKETPLACE
"Elevate your guest experience" with Bronte F OX ’SBURTON’S COMPANIE S FBC WWW.BURTONSBISCUITS.COM customer.services@burtonsbiscuits.com Bronte Traditional Minipack Assortment 30gx100
As the hospitality industry continues to struggle with staff shortages, we are witnessing an increase in artificial intelligence (AI) solutions in use, fulfilling manual roles and easing the burden on overstretched teams throughout the sector. We enlisted the help of Stefano Bensi, General Manager at SoftBank Robotics to shed more light on this emerging technology and how it might transform hospitality as we know it.
WHAT IS AI AND WHAT IS A COBOT?
AI is the simulation of human intelligence processes by machines. In robotics, this enables cobots (collaborative robots) to work in partnership with your existing teams to provide better customer experience and improve business processes.
WHAT OPPORTUNITIES ARE THERE FOR AI/ROBOTICS IN THE HOSPITALITY INDUSTRY?
In a fast paced, (ever changing), hospitality landscape, technology is advancing in industry to improve processes, increase guest experience, and ultimately make things easier. Throughout the hotel and restaurant industry as an example, IT, E-commerce
A helping handFROM AI
and other technological solutions have or are being introduced at speed, and are now a familiar sight for guests in front of house operations. Robotic solutions can provide real life support to operations teams in many areas. For example, with the hospitality industry constantly being struck with labour shortages, cobotics offer much-needed assistance as a solution that is designed to perform safely and effectively alongside staff, customers and guests.
HOW DOES THIS BENEFIT THE HOSPITALITY SECTOR?
With a cobot on hand, menial and time-consuming tasks can be taken care of autonomously. Staff have more time to concentrate on higher-value, more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner), or spending more time with customers (in the case of tray delivery robots). We know that in the hospitality industry it is a real struggle to recruit and retain staff, and this means that robots can help add additional support to existing teams, plug labour gaps and shortages, and work when necessary to improve processes. This in turn helps to increase customer satisfaction (potentially leading to higher gratuity rates in restaurants) and also allows staff the opportunity to further upsell their food and beverage offering.
This also frees up time to better equip them if reactive problems occur.
We have also heard from customers who feel that the robotic solutions work as “trusted partners” and has decreased their stress levels through a more managed workload.
WHAT ARE THE LIMITATIONS?
Cobots are just that – a collaborative robot. So, whilst they can offer tremendous benefits, they also still require an element of human interaction. However, we do not see this as a negative limitation as such, rather they become trusted companions
and partners of the existing staff already in your teams and work to support them and increase productivity and experiences.
HOW ARE DINERS ADAPTING TO AN INCREASE OF AI?
In our case, the majority of our clients are still offering a human connection. The robot simply aids in this service – and this is of benefit to the diner as it allows the staff to focus more on the experience and spend more time at the table providing great customer service. It also means that the more tedious tasks are taken care of – which in turn leads to better staff satisfaction. We have found that diners are both very receptive to robots, and also in most cases enjoy seeing the implementation of technology within a restaurant setting – it really sets a restaurant apart from its competitors.
35 ADVICE FROM THE EXPERTS
Mastering the Art of Mindful Catering
RICHARD FOWLER Head of Sponge
This month, Natasha’s Law will have been in effect for 18months. As an increasing number of consumers are testing positive for food allergies and many more have been diagnosed with health conditions that affect their ability to eat, this month’s Melting Pot is dedicated to exploring how operators can navigate what can sometimes feel like a catering-minefield. From catering for people with dysphagia, dementia or arthritis to food allergies and intolerances, our expert panel tell us about their go-to recipes that help them cater to as broad-a-spectrum of consumer as possible.
With Natasha’s Law having been in effect for over 18 months, it’s more important than ever for operators to stock products with clear labels. However, it is vital that cafés and restaurants also offer a breadth of options for those with specific dietary requirements. It’s believed that up to 13% of the population could be sensitive to food containing gluten. With this in mind, Sponge has created a whole range of free-from products featuring gluten and dairy-free cakes, including a pinata cake and apple crumble cake. They look and taste no different from the rest of our cake selection so we can cater to a broader range of customers, no matter their dietary needs.
36
MICHELLE YOUNGER Marketing Manager, Aimia Foods
Many caterers and customers assume that a free-from product will always taste different to the original version. However, thanks to recent flavour focused developments in the free-from category, caterers can now match the taste and even texture of original versions. Take Horlicks Vegan for example: carefully developed to complement free-from ingredients and plant-based milks such as KOKO – which is completely free from allergens such as dairy, gluten, soy and nuts. Horlicks Vegan shares the same thick, creamy and warming hug in a mug taste and texture as the original favourite, but without the addition of dairy. As the first vegan-friendly malted drink brand to enter the European market, the new recipe has been developed to cater not only to vegans, but also for those who suffer with dairy allergies.
MARIKE VAN BEURDEN Owner, Be Better My Friend
Making the same dishes but replacing ingredients for plant-based alternatives is one way of catering for consumers’ dietary needs. Fortunately, with the advancements in plant-based ingredients, this is getting easier to do. I have found that many vegan ingredients now perform just as well, if not better than the nonvegan alternatives and some contain no allergens at all. For example, chefs can make any kind of patisserie, pastry or cakes, replacing butter with Be Better, a butter alternative.
From delicate Opera cakes to traditional scones for an afternoon tea, a whole world of vegan food is now opening up to consumers which also works for those with specific allergies too so that no-one misses out.
ANETA JARZMIK General Manager, Hard Rock Cafe, Manchester
It is imperative that we always take allergies seriously. At Hard Rock Cafe, all staff handling food are trained on proper procedures for taking and serving an allergy meal as well as preparing an allergy meal. Additionally, we have an Allergen Kit easily accessible to the staff at all times. The safety of our guests is of the greatest importance. From the menu, I would recommend the smoked in house, succulent Baby Back Ribs or one of the famous, steak burgers as a main. Hard Rock's signature wings are a great appetiser and you absolutely must try the gluten free hot fudge brownie. All prepared with love and care by the legends in the kitchen.
Sure, dealing with a guest with an allergen can add a little pressure - especially on a busy shift! But, with correct training, employee awareness, manager interaction and the dedication to execute the correct steps in preparing a meal for a guest with an allergen, we can show how guest-obsessed and focussed we are.
ADRIAN SILAGHI Head of Catering Services & Leni Wood, Nutrition & Wellness Manager, Nellsar
By using plant-based milks instead of dairybased milks and creams, we can support those with lactose intolerance equally to other residents without making a separate dish or dessert. While this isn’t the case for all classic dishes and desserts, it can work extremely well for dishes such as porridge – which is often featured on our breakfast menu. It also works well for shepherds pie topped with mashed potato or our homemade chicken soup. Equally, using gluten-free flour can work well with many recipes for residents with gluten intolerance. Our date and walnut sponge cake is always a favourite.
Coeliac disease is slightly different as this is a very severe reaction to gluten and must be treated with care. Given we’re seeing more frequent cases of coeliac disease, our teams are exceptional at ensuring all foods are kept separate and cooked separately with their own cooking utensils and pots etc.
MELTING POT
“By using plant-based milks, we can support those with lactose intolerance equally to other residents.”
Gluten free brownies
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Raising the Bar
Proud Scot Jamie
MacDonald is the CoFounder of the Company of Dark Spirits, which produces Scottish distilled rums, bottled Continental rums and blended rums of origin in North Berwick. With over 25 years’ experience in hospitality, Jamie has worked with and judged some of the leading bars, brands and mixologists, as well as running his own ventures. A leader in the industry when it comes to sustainable practices, we caught up with Jamie ahead of Food Waste Day on the 26th April to get some practical tips on how bars can do their bit in the fight against excess food waste. Sustainability is essential for mankind, but it can be a business booster so being creative to reduce your waste isn’t just about fixing a problem – it’s also about making the most of an opportunity.
Bar food waste reduction not only helps businesses reduce costs but it can be a key USP to reach and engage with customers and extremely valuable when it comes to positioning and promoting the venue and its drinks.
All bars should constantly evaluate and improve processes, reuse, recycle, upcycle and preserve wherever possible. It’s honestly not waste, it’s treasure waiting to be turned into bespoke ingredients to deliver thoughtprovoking, full-flavour drinks. The key to success is imagination and getting buy-in from the whole team, utilising whatever you have at your disposal is the perfect way
Above (main)
Using leftover ingredients in the bar
Below (clockwise)
Jamie Macdonald showcasing his Scottish Distilled Rums
Jamie Macdonald rum tasting
of training bar staff and building good habits.
Mixologists and chefs can also join forces to use leftovers and offcuts from both the bar and kitchen. This opens the mixologist up to so many more flavours and ingredients, while also assisting in creating additional synergy between dishes and drinks. Think seasonal and build relationships with your local suppliers so you can get the best deals on the fruit you need, when it is at the ripeness you require. The fruit doesn’t always need to be perfectly ripe for many creative concoctions. Never turn your nose up at a blackened banana or overripe orange – they all have flavour profiles that can be utilised and maximised.
HOW TO TURN WASTE TO TASTE THIS SUMMER:
Shrubs – A syrup can be made with pretty much any fruit, herb and vegetable offcut along with aromatics, sugar and different vinegars to create flavour enhancers or base components for drinks.
Garnishes – First decide if you really need a garnish,
is it necessary and does it add something multisensory to the drink? If a garnish is key, be imaginative and create your own using food waste by flavouring salts using leftover ingredients.
Dehydrated Delights -
Make your own fruit leather by dehydrating fruit pulp with a little sugar or dehydrate fruit and blitz in a blender to produce flavoured fruit sugars.
Syrups - If you are using lots of lemons and limes, make Oleo Saccharum – a flavourful citrus syrup made by steeping peel in sugar, to extract the oils.
Ferment – I would recommend that everyone should read The Noma Guide to Fermentation. It’s an eye-opener when it comes to maximising flavour and minimising waste!
Infusing – Steep your leftover fruits, peels, herbs and botanicals in alcoholic spirits or wine to create vermouthstyle aperitifs or liqueurs. We employed this technique in a concept called Leftovers where we steeped herbs and fruits in leftover ends of wine.
39
THE GREEN GAUGE
“Build relationships with your local suppliers so you can get the best deals on the fruit you need”
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Rising Star
CRITCHLEY DAVE
HEAD CHEF OF LU BAN KITCHEN
Liverpool’s restaurant of the year award winner, Dave Critchley has made a huge impact in the hospitality sector within a relatively short period of time. Specialising in Chinese culinary arts, in 2020 Dave was granted the honour of becoming the first ever international apprentice of Mr Zhengxi Wu, one of China’s highest level master chefs. Since then, he has led large restaurants in Manchester and Liverpool, competed on BBC’s Great British Menu and launched his first book, Cherry Blossom which reflects on his experience of opening his current restaurant, Lu Ban.
When working on new dishes, what is your development process?
My development process is a little different from other chefs, and is more inspired by Apple or Nike for example … I start by asking myself a specific set of questions
I start by asking myself a specific set of questions … what would the consumer (in this case our guests) need or want to see on the menu?
… what would the consumer (in this case our guests) need or want to
see on the menu? What is selling well currently on the market or in the industry? What isn’t selling so well on my current menu? What is in season? What product can I obtain locally? From here I can then start working on a really great dish with the products at my disposal. The guest has to come first, they are the people who will be buying the dish ultimately!
How did you get involved with the International Academy of Chinese Culinary Arts?
The international academy of Chinese culinary arts is an incredible project which I’ve been part of for 3 years now and came about through my trip to China and subsequent studies. I am tasked with showcasing real Chinese cuisine in the UK and driving forwards the learning and understanding of Chinese cuisine and its culture to people outside of China. It’s a huge honour.
What inspired you to create Lu Ban Kitchen?
Lu Ban Kitchen was a concept that was born of necessity! We had only been open 3 months at Lu Ban restaurant when the pandemic hit and we were forced to close our doors. Lu Ban Kitchen provided cook at home kits which we paired with live cook-alongs through the lockdown, teaching people how to cook
RISING STAR
41
Lu Ban’s Pandora’s Box
real Chinese food whilst socialising (virtually). It proved incredibly popular, we had 300 people online once for a charity cook along event!
What is the WellFed Box and what are your future ambitions for it?
The WellFed box was another project born in lockdown. The Lu Ban team worked tirelessly throughout lockdown supporting over 100 local families with fresh food boxes each week. We also helped feed local children through school holidays with 5000 healthy packed lunches and at Christmas time, delivered Christmas dinner to over 700 families who were struggling with the effects of the pandemic. The WellFed box was set up to assist low income families during these times and help tackle food poverty with an exciting, healthy and educational cook at home family meal box! The WellFed project still continues now and I hope will continue doing the work it was intended to do until it is no longer required.
Would you recommend others to follow in your path and if so, what advice would you give them?
I’ve had a fantastic career with some incredible opportunities including travelling out to
China and learning from some incredible people. I would recommend the industry to anyone. The skillset you learn in this industry is wide and incredibly varied and genuinely sets a person up for life, especially those with aspirations of running their own business.
How have you honed your skills over the years?
I have been in the industry since the age of 15 when I got a job washing dishes and doing basic food preparation at my local pub. I learnt everything watching the other chefs and workers there and teaching myself new techniques. A few years later after having fallen in love with the kitchen life, I studied on the job to obtain all my qualifications with a college that would visit and assess me in work.
How would you like to see the industry change in the future?
The industry is in a tricky place right now. The pandemic,
Brexit, the Ukraine conflict and now the cost of living crisis have all had devastating effects on staffing, price and availability of products, overheads and revenue. We need to see the industry given the help it needs to recover from the last few years. I’d love to see more people interested in food and nutrition from an earlier age and encourage new people into the industry. The industry I feel has become a much nicer, more pleasant place to work over recent years and that needs to continue.
How would you describe your cooking style?
My cooking style is quite niche I suppose! It’s modern Chinese in the style I witnessed during my time in Tianjin and what I’m learning under the mentorship of Master Wu. I bring those influences and marry them with the 20 years of Liverpudlian and Northern British food in my repertoire.
RISING STAR 42
Above and Left:
One of Lu Ban’s seafood dishes
Interior view of the Lu Ban Kitchen
The Lu Ban team worked tirelessly throughout lockdown supporting over 100 local families with fresh food boxes each week.
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WHAT IS #FAIRKITCHENS?
A global, industry-wide movement to better the lives of operators around the world. The aim is to open a conversation around the unhealthy working conditions of our industry and inspire change.
The movement wants to build a better kitchen culture, one that attracts young people to work and encourages all to stay in the industry.
In order to make our businesses grow and thrive we need our people to thrive within it.
#FAIRKITCHENS not only spreads awareness of the issues faced by the industry but provides inspiration, training and tools from operators from across the globe so that others can learn from them.
WANT TO GET INVOLVED?
Follow us and check out our website to be part of the movement
#FairKitchens @FairKitchens WeAreFairKitchens
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TO USE WAYS
Providing fantastic functionality and versatility across the menu throughout the day, our fruit filling tubs are available in red cherry, strawberry or Bramley apple. Whether used in a pie, flan, turnover, smoothie, muesli bowl or even to boost or lift sauces, the sweetened whole and broken red cherries with a medium thick, glossy, red sauce have a tangy cherry flavour and soft fruit texture. The strawberry filling features rough-chopped berries, evenly distributed to create a deliciously thick sauce. All three fillings are gluten free and suitable for vegans.
ABOUT: PAULO DEL CRUZ
Born in Manilla, the bustling capital of the Philippines, it was here that Paulo Dela Cruz first fell in love with the smells, sounds and flavours that came from his family and relative’s kitchens. Moving to England as a young boy, those first, multi-sensory memories stuck with him and steered him to college to study Hospitality & Catering. Following his team’s emphatic win in the Country Range Student Chef Challenge in March 2022, Paulo earned a role at the Sir Charles Napier Restaurant in Oxfordshire. Here are Paolo’s suggestions for using the Country Range strawberry or red cherry fillings throughout your menu.
1/ Elegant glazes
Fruit Filling
4/ Delicious daiquiri
When blended, these fillings are great for a smooth, vibrant sweet glaze with a touch of acidity that can be used for many desserts such as finishing a cheesecake or an Eton mess.
2/ Super souffleé
The tangy flavour of the cherry can transform a light soufflé, which can then be paired with a sweet ice cream or sorbet.
3/ Gorgeous granita
The acidity that the red cherry provides along with the sweetness means it is a great ingredient for a granita. The bright red colour creates a stunning serve and the flavour profile makes it a perfect refresher pre-dessert.
Country Range Fruit Filling
Pack size: 2 x 2.5kg
Superb for summer, you just can’t beat a well-made Daiquiri and nowadays it’s easy to make them as a mocktail too. Simply blend with ice and you have the perfect drink for summer due to its radiant colour and well-balanced flavour profile.
5/ Saucy saucy
A fun all-year-round alternative to cranberry sauce, I love making a regal red cherry and red wine sauce using the cherry fruit filling. It’s great with duck.
45
FIVE WAYS TO USE
´
“Whether used in a pie, flan, turnover, smoothie, muesli bowl or even to boost or lift sauces, the sweetened whole and broken red cherries with a medium thick, glossy, red sauce have a tangy cherry flavour and soft fruit texture.”
FOR MORE INFORMATION, PLEASE CONTACT YOUR HEINZ REPRESENTATIVE
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One quality INGREDIENT to meet all your CULINARY needs MIX
CARRY
Recognised as the legendary Italian who taught Jamie Oliver all he knows about Italy’s cuisine, Gennaro Contaldo is one of the UK’s best-loved chefs, author of a dozen best-selling Italian recipe books and TV personality, featuring on shows such as Saturday Kitchen and Two Greedy Italians. We caught up with Gennaro to discuss the state of play in the industry, mentors, beating the rising prices and his latest book - Gennaro’s Cucina.
How do you think the hospitality industry and the life of a chef has changed in the last few years?
It has changed immensely and all for the better. Technology has greatly improved the bookings and ordering systems; kitchen equipment has improved making laborious tasks more efficient and timesaving; ingredients are more easily accessible.
Chefs have better work conditions with more time off, there is more recipe sharing and the profession has gained more respect. It is still hard work being a chef but it is more rewarding and there are so many opportunities, especially in London and the big cities where there is a wealth of different cuisines, styles and trends.
What do chefs and businesses need to do to survive and thrive in the next year?
It certainly has been a challenging couple of years for restaurants and things are not going to get any easier. But it certainly isn’t the end for restaurants, people still want to eat out. Seeing how resilient they were during the pandemic and
Gennaro
CONTALDO
47
MY SIGNATURE DISH
CHEF, AUTHOR & TV PERSONALITY
how they adapted to change, I’m sure the same will happen now. Restaurants and chefs have to be flexible – look at your menu, see what works and what doesn’t, reduce the number of dishes and ingredients, perhaps cut back your wine lists if necessary. Reach out to your customers, ask what they want and reach out to new customers – social media is a powerful tool, it’s free, so use it! Offer takeaways alongside seated customers so people have the choice to dine in or at home.
Are there any tips you can give chefs to beat rising prices?
Buy local as much as possible and in season, it’s cheaper and more sustainable. Use ingredients wisely, maybe cutting back on certain luxury items if you can. Befriend and be loyal to your suppliers and they in turn will offer you the best deals. See what offers they have and be creative in making beautiful dishes with what’s available.
Try not to over-order, but if you do, then create something wonderful with it and serve it as a “special of the day” or use it to feed the staff – they deserve to eat well too! Try to lock in good deals with energy suppliers, shop around. Small changes help too – switch off the gas hobs when not using (chefs are notoriously bad at leaving them on!) buy energy-saving lightbulbs, etc, etc –small changes can make a big difference to your overall bills.
Look at your trading times - if there’s a day or time which is not profitable then rearrange your schedules. You have to have an open mind and be flexible.
What is your favourite dish for Easter?
I love making Pastiera di Grano – it’s a sweet tart from Naples and the Campania area dating back to Pagan times when Neapolitans offered the fruits of their land to the mermaid, Parthenope, during spring – eggs for fertility, wheat from the land, ricotta from the shepherds, orange-flower water and vanilla to symbolise faraway countries and sugar in honour of the sweet mermaid. In return she would take these ingredients, immerse herself in the sea of the Bay of Naples and give back to the Neapolitans a dessert that symbolised fertility and rebirth.
I make several each year for family and friends. I use pre-cooked wheat which is sold in jars from good Italian delis and suppliers, and this is mixed with ricotta and the other ingredients and filled in a sweet-pastry case. Easter just wouldn’t be the same for me without this traditional dessert.
Tell us about Gennaro’s Cucina?
The book is based on the basic principle of Italian cooking, the cucina povera, which is how I and most Italians grew up eating. It’s taking the few ingredients which people had available to them and making them into beautiful dishes. It was making use of all food –nothing was ever wasted –every part of the animal was used and lesser cuts of meat slow-cooked for maximum flavour; vegetables were filled to make them go further; stale bread was never binned and always used up either as a filling for meat and vegetables or made into breadcrumbs to top pasta dishes. In Cucina you will find lots of recipes to inspire you to turn a few simple affordable ingredients into delicious nourishing meals.
What advice would you give to your 16 year old self?
That the food I ate as a child was really amazing and there is no better way than eating what’s in season.
What are your favourite dishes or cuisines?
I like all food as long as it is well cooked with love and care. I love a good curry, ramen and Chinese food, it’s so different from Italian food and once in a while it makes a pleasant change.
How important are mentors for young chefs?
Aside from formal college training, which is very important especially these days, I think it’s beneficial for young chefs to have a mentor if they can; someone who can pass down invaluable first-hand experience, and further influence a young chef’s interest and passion in the kitchen. When I was growing up, food was all around me – my mother taught me to forage for wild herbs and mushrooms in season; my father taught me how to prepare game after a hunting expedition; the local fishermen taught me how to fish, and in which waters for the best seafood. We had freshly-made ricotta from the local farmers; my sisters, aunts and friends all cooked from scratch – fresh bread, pasta, the ritual of the preparation of the Sunday lunch ragu and so many other dishes. At the age of about 10, I started to work at a local trattoria helping out during the holidays and I loved it. I grew up in a foodie’s paradise without ever really knowing it until I was older and became a chef. When my father was alive and well into his 90’s I would often call him to ask about recipes.
What trends should we be keeping an eye on?
Sustainability of ingredients is more important now as ever, buying seasonally and making use of as much of the ingredient as possible with minimum or no waste at all.
We are heading towards a more vegan diet and this is something all chefs have to incorporate in their menu. But I also believe if we raise animals more sustainably and responsibly and inform the customer where the produce comes from, meat and fish dishes can happily co-exist alongside vegan options.
What are your 3 key tips for chefs in 2023?
Be sustainable in your cooking
Be creative
Be flexible
Tell us about the recipe you’re sharing with us?
Fave e Cicoria – It’s a dish which comes from rural Puglia and to me symbolises the best of cucina povera - just 2 main ingredients, very simply cooked to make a nourishing and complete meal. Dried split broad beans are available in most international shops, which are cooked and mashed. The greens used in Italy are Cicoria from the chicory family, but you can use puntarella – in spring you could even forage for dandelion! Otherwise, use mixed spring greens, long-stem broccoli or even spinach will be just as good. And if using puntarella, don’t discard the hearts, finely chop them to use in a delicious salad. Nothing is ever wasted!!
48
I think it’s beneficial for young chefs to have a mentor if they can; someone who can pass down invaluable firsthand experience, and further influence a young chef’s interest and passion in the kitchen.
‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image credit to David Loftus.
Fave E Cicoria
SPLIT BROAD BEAN MASH WITH GREENS
INGREDIENTS
• 400g (14oz) dried split broad beans, soaked overnight in plenty of cold water
• 4 bay leaves
• 5 garlic cloves, lightly crushed and left whole
• 4 tbsp extra virgin olive oil, plus extra for drizzling
• 600g (1lb 5oz) dandelion or puntarella (gross weight)
• Sea salt and freshly ground black pepper
METHOD
1. Drain and rinse the soaked broad beans. Place them in a saucepan, cover with plenty of fresh cold water, add the bay leaves and three garlic cloves, then bring to the boil and cook, partially covered, over a medium heat for about 45 minutes, until the beans are cooked through and tender. Remove from the heat, discard the bay leaves and garlic, then blend the beans until smooth using a handheld stick blender. Season to taste with salt and pepper. Set aside.
2. Remove the leaves from the dandelion (and the heart if using puntarella) and save the roots to make a salad. Take the leaves and blanch them in a pan of boiling water for a couple of minutes until tender. Drain well.
3. Heat the olive oil in a large frying pan, add the remaining two garlic cloves and sweat for a minute. Add the greens and stir-fry over a medium-to-high heat for 2–3 minutes, then season with salt and pepper.
4. Heat through the blended beans mixture, remove the whole garlic cloves and then serve with the greens, drizzled with a little olive oil.
49 MY SIGNATURE DISH
SERVES 4 – 6
NEW
FROM THE
*
UK s No.1 RIDGE CUT CRISPS *NielsenIQ, Value Sales, MAT 13.10.22
FOOD & INDUSTRY news
NESTLÉ PROFESSIONAL COMMIT TO NET ZERO BY 2050
Nestlé Professional have announced that they will halve emissions by 2030 with the ultimate goal to reach net zero emissions across the whole of their operations by 2050.
With a climate roadmap approved by the ScienceBased Targets initiative, steps include investing £960m in regenerative agriculture, working with suppliers to reduce environmental impact and ensuring deforestationfree supply chains.
Julia Jones, Head of B2B Marketing, says, “While we have sustainability specialists across our organisation, we believe every employee has a role to play, reducing our environmental impact. To achieve this, we empower and reward employees who play an active role, spotting opportunities to reduce environmental impact –collectively as a business and in their everyday professional lives.”
Full details can be found in the Nescafé Plan 2030.
Westmill Foods Launches Cost of Living Guide
The specialist food manufacturer has created a useful guide for caterers to assist with the numerous operating challenges faced by many across hospitality.
The guide is designed to provide insights and tips on how to adapt business operations to navigate these difficult times, including ways to cut costs and improve marketing.
To view the guide, visit: https:// westmill.co.uk/wp-content/ uploads/2022/12Catering-For-TheCost-of-Living-Crisis-English.pdf.
FOOD & INDUSTRY NEWS
INDUSTRY GUIDE You Don’t Know Get in the know with our chef-created 4 course winter warmer recipes *66% of chefs selected Philadelphia Original when asked ‘Which cream cheese would you prefer to work with as a chef?’ during independent blind taste tests with 3 competitor products, conducted by Good Sense Research in July 2020 with 101 chefs. Discover a world beyond bagels & cheesecake www.philadelphiaprofessional.co.uk 2/3 chefs prefer to work with *
SUSTAINABILITY
CERTIFIED BY THE VEGAN SOCIETY WWW.PREMIERFOODSERVICE.CO.UK @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice
Wales to Host the World ’ s Biggest Culinary Event in 2026
A Team Wales partnership has secured the Worldchefs Congress & Expo 2026 for the nation.
Wales defeated Italy 28-24 in a final vote, announced by Worldchefs, to host the global event which is expected to attract 1,000 chefs and more than 5,000 visitors from 100 plus countries around the world.
The successful bid to host this event, which is held every two years, involved months of work and lobbying by the Culinary Association of Wales (CAW) and
partners ICC Wales, the Celtic Manor Resort and the Welsh Government.
Arwyn Watkins, OBE, CAW president, said: “This is a significant landmark event for Wales. We have a provisional event date of May 2026 because we want to ensure that it runs while colleges across the United Kingdom are open and that they are all engaged. The hospitality industry has taken a hammering in the last few years and we want to raise awareness about the rewarding career opportunities that are available within it.”
EMPLOYEE WELLBEING
MAJORITY OF HOSPITALITY EMPLOYEES MORE LIKELY TO LEAVE A JOB THAT DID NOT SUPPORT WELLBEING
Fresh insight from HIT Training reveals how important mental health first aid, a positive work life balance and progressive company culture are to sector employees.
The insight, which was the result of nationwide consultation with employers and employees, reveals that 85.8% of employees would be more likely to leave a job if there was no obvious support for employee wellbeing; and when seeking new opportunities, more than 83% of employees are more attracted to working at an organisation with a progressive company culture.
As a result, employee expectation for an enhanced benefits package has grown, with the majority of employees (69.1%) keen to see measures put in place that help create a positive work life balance, while first aid for mental health was a priority for 45.3%.
“It’s clear to see that employees around the country, but especially those in hospitality who have faced a tremendously difficult few years, are focused on the benefits that come with working for an employer which is invested in their wellbeing,” says Jill Whittaker, Managing Director of HIT Training.
FOOD & INDUSTRY NEWS
CULINARY EVENTS
BAKE OUT THEbunting!
DISCOVER THE FULL RANGE TO SERVE A MENU WORTH CELEBRATING!
The Country Club
EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP WIN a Nutribullet Blender
SMOOTH OPERATOR
As it’s Stop Food Waste Day on 26th April, we’re giving away a Nutribullet to help you to get creative with leftovers in your kitchen.
Nutribullet’s powerful 600W motor and cyclonic technology creates delicious, nutrient-rich smoothies by breaking down fruits, vegetables, nuts and even ice through the specially-designed turbo Extractor Blade.
The blades are designed for nutrient extraction, which makes ordinary food into superfood and
means that you get the most nutrition out of every ingredient, whilst crushing ice, breaking down stems, bursting open seeds and shredding through skins for a smoother drinking experience. Perfect for making sure that nothing gets thrown away.
Easy to use with no buttons to press: simply load the cup, twist on the blade and lock it onto the High Torque Power Base, most smoothies can be made in under 60 seconds, which is ideal for busy kitchens. For more time-saving bliss, it cleans like a dream: Simply twist off the blades, rinse with soap and water, and put the cups on the top rack of the dishwasher. For your chance to win, send an email titled ‘Nutribullet’ along with your name, contact details and the name of your Country Range Group wholesaler to competitions@stiritupmagazine.co.uk
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D RI NK RES PON SI B L Y THE COUNTRY CLUB
to: Country
at: www.stiritupmagazine.co.uk/about
Closing date for the competitions: 30 April 2023. All winners will be notified by 31 May 2023. Postal entries can be sent
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We are taking action with purpose on the NESCAFÉ stickpack range by removing all the plastic shrinkwrap from the outer box of all stickpack SKUS, now securing them with two Nescafé non-perforated stickers. This includes the Nescafé Original, Nescafé Gold and Nescafé Azera core and decaf range. This will remove about 5,000kg plastic across the products each year*!
Packaging is one of the key pillars in the #GoodPeopleDeserveGoodCoffee brand narrative, because we believe that good coffee does its best to be better.
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NESCAFE® Original Decaff Instant Coffee Sachets 200 x 1.8g