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.

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.