SIU Magazine - August

HOW THE HOSPITALITY SECTOR IS INVESTING IN PEOPLE

Expanding Horizons the thirst

QUENCH

HOW TO KEEP CUSTOMERS, RESIDENTS AND STUDENTS HYDRATED

Highlighting the amazing people we have within our incredible foodservice sector is extremely important, now more than ever.

As a result this month's Hospitality feature is focusing on how the sector is investing into its people. Elsewhere across the magazine we are celebrating the talent we have within our establishments from Kevin Tickle of Cumbria-based pub and restaurant Heft as our My Signature Dish star to the delicious On The Range recipe from Country Range customer Manisankar Kalaiselvan.

If you would like to get involved in one of our features or have any feedback please contact us at editor@stiritupmagazine.co.uk

The Stir it up team

Fresh KITCHEN FROM THE

As we’re focusing on keeping everybody hydrated in this month’s issue, we have turned to thefoodpeople’s latest drinks trends report to explore cordials. With #watertok trending on Tik Tok all eyes are on enhancing the flavour of water. If you’re looking for some fresh inspiration for your drinks menu, here are some trending flavours to try.

FLORAL This is the perfect time of year to experiment with floral flavours. As well as the traditional elderflower, why not try plentiful wildflowers such as dandelion or coconut scented gorse which thrives on UK and Irish coasts.

HERBAL Add some sophistication and complexity to your drinks with aromatic herbs. Kaffir lime is a favourite, but you could also try more earthy flavours such as thyme, bay and rosemary which are in abundance right now.

SAVOURY Looking for something a bit different? Try Chinese cabbage or Greek salad cordial, as used in cocktails at Drink Kong (Rome) and Hanky Panky (Mexico City).

Readers' lives

NAME: Paula Tegerdine

JOB TITLE: Chef trainer

PLACE OF WORK: City of Portsmouth College

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 41 years. BIG TARGET FOR THE YEAR? Completing my Level 5 teacher training qualification.

WHAT IS YOUR FAVOURITE CUISINE TO EAT? Traditional French with a modern twist.

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? Angela Hartnett for paving the way for female chefs to be respected within the industry.

WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN? Pause and think before you respond to someone.

WHAT’S YOUR TIP TO CUT WASTAGE IN THE KITCHEN? More needs to be done to educate people on what you can produce with food close to its expiry date.

WHAT IS YOUR TOP TIP FOR SOMEONE STARTING OUT IN THE CATERING INDUSTRY? Build resilience, be a team player and have a good work ethic.

WHAT TRENDS DO YOU SEE TAKING OVER IN 2023? More innovative Korean foods.

WHAT’S YOUR FAVOURITE DISH TO COOK? Gratin dauphinoise. DEAD OR ALIVE – WHICH THREE PEOPLE WOULD YOU LIKE TO COOK FOR THE MOST? James Martin, Prince & the Dalai Lama.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? Dijon mustard, it’s so versatile on so many fronts.

SPICY Add heat and depth to your cordials using spices such as ginger, chilli, pepper, cardamom and star anise. Don’t forget the health benefits too – ginger can help digestion whilst cardamom may help regulate blood sugar levels.

GARDEN Traditional flavours that are readily available in the garden are growing in popularity. Try rhubarb, quince and gardengrown apples.

TROPICAL Big, bold, exotic flavours are just the ticket to bring a bit of sunshine on even the dullest of days. Flavours include passionfruit, pineapple, papaya, mango and guava to name just a few.

BERRY We all know blackcurrant as one of the most popular cordial flavours, but with berries ripe for the picking at this time of year, it’s a great time to experiment. Try blackberry, strawberry or redcurrant.

Orange and lemon cordials are classics and for good reason. Now there are new variations coming through, such as mandarin and yuzu to add a point of difference.

CREATE DELICIOUS AND VERSATILE SAUCES WITH EASE AND CONSISTENCY

Saves time, reduces energy usage and provides the same great sauce every time, adaptable to fit your menu

Scan the QR code for recipe inspiration and more

CALENDAR Cooks

August

8TH ― 14TH AUGUST – AFTERNOON TEA WEEK

Infuse Carte D’Or Panna Cotta Mix with earl grey tea and serve with seasonal blackberries.

19TH AUGUST – NATIONAL POTATO DAY

Celebrate this summer by giving spicing up your potato salad with Jamaican Jerk seasoning.

20TH AUGUST – NATIONAL BACON DAY

Bacon is so much more than breakfast. Try this summery bacon and mushroom quiche as a lunchtime special.

25TH AUGUST – NATIONAL BURGER DAY

Make sure you cater for all with this Garden Gourmet® Spicy Chilli Burger using the Vegan Sensational Burger.

1ST – 7TH SEPTEMBER – LOVE LAMB WEEK

This recipe for slow cooked lamb masala really heroes the versatility of lamb.

5TH – 11TH SEPTEMBER – CAKE WEEK

Add these Ginger Lamingtons to your cake menu using Opies Stem Ginger in Syrup.

13TH SEPTEMBER – INTERNATIONAL CHOCOLATE DAY

Go decadent on International Chocolate Day with this delectable origin tart with raspberry and pistachio made using Republica del Cacao Ecuador

Amazonia dark chocolate (75%) buttons and Republica del Cacao Ecuador white chocolate (35%) buttons exclusively from ingredients supplier Henley Bridge.

20TH SEPTEMBER – WORLD PAELLA DAY

Try this take on the classic Spanish dish, using MAGGI® Chicken Bouillon and MAGGI® Rich & Rustic Tomato Sauce.

IN SEASON:

Blackberries

Official Tasting Notes

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

As a small boy the start of autumn was always heralded with blackberry juice stained fingers. I was sent out to pick the black juicy berries by my aunts so that they could turn them into jam, jellies and the wonderful apple and blackberry crumble.

Blackberries are regarded as a superfood as they have one of the highest antioxidant contents of any food. The benefits include cognitive benefits, aids in enhancing memory, keeping bones strong, skin care and improving vision amongst other benefits. They are high in fibre, rich in vitamins and contain no cholesterol.

The berries are known by a variety of names, brambles, dewberry, thimbleberry and lawers. The prickly blackberry bush is native chiefly to the northern temperate regions of the world but the thornless blackberry is a modern development. In strict botanical sense, a blackberry is not a berry but a fruit made up of tiny ‘drupelets’. There are over 300 species of bramble in the UK which explains why not all blackberries taste the same.

So, when next putting out a dish of fabulous British Berries do not skimp on the humble blackberry!

WASTE NOT, WANT NOT

Use up leftover blackberries by making jam, compotes, syrups, juices or liqueurs to use at a later date.

Also In Season:

1

POACHED PEARS IN BLACKBERRY WINE

Create a blackberry wine to enhance the flavour of poached pears. Simmer peeled pears in the blackberry wine with cinnamon and cloves for 10 to 15 minutes.

CHILLED SOUFFLÉS

These quick and easy individual desserts combine blackberries, eggs, caster sugar and powdered gelatine. After pouring into the lined dishes, the desserts are chilled for four hours. Decorate with a few blackberries and mint leaves.

3/

GOAT’S CHEESE TARTS

Blackberries combine well with goat’s cheese in these heartshaped tarts. Serve with a blackberry vinaigrette – whisk blackberries, mustard, vinegar and walnut oil in a bowl and then pass through a sieve.

5/

4/

BLACKBERRY HUMMUS

A new twist on traditional hummus. Blackberries are blended with chickpeas, beetroot and garlic in a food processor before adding tahini, lemon juice, parsley and seasoning. Serve with vegetables and crackers.

SCOTCH EGGS

Blackberries added to the meat can revamp the traditional Scotch egg and add flavour and texture. Serve with a blackberry coulis.

Eat The Season recipe ideas this month are courtesy of Love Fresh Berries, for the full recipes visit www.lovefreshberries.co.uk

GETTING A HEADSTART IN HOSPITALITY

Headstart Hospiltality Solutions, UK

Quite literally laying the foundations for a career in hospitality, Rich’s first taste of the industry was as a waiter in a local country pub in Yorkshire. Unusually, Rich spent his days labouring as the restaurant built an extension, and his nights serving food. The lure of the kitchen soon became too much to bear and his journey there began.

With friends heading off to university and the cities, Rich fancied a change and headed to Hull where he once again donned

missed the action of the kitchen so I decided to take a pay cut and started working as kitchen manager and chef for an events catering company in Leeds called Bears Pantry catering. It was great to get my hands back on the products again. We did plenty of weddings but we also created food for model photoshoots, tv shows, consumer events, even stuff for Gucci. It relit the fire inside and got me back in touch with food and I went on to launch my own restaurant in Bradford.”

and client roster. “We’d just refurbed and launched a new pub, which we took on during the middle of the pandemic so I was at the stage where I wanted to reclaim my weekends and evenings. At the same time, I wanted to be connected with and continue to help chefs and hospitality businesses owners. Headstart Hospitality Solutions was my answer.”

two different hats but this time it was chef by day and mixologist by night. “I then moved into the garden centre sector as a catering manager where I helped to double turnover before moving to the college sector where I looked after all the kitchens, food concessions, cafés and vending machines across Wakefield and Skipton Colleges’ six sites,” comments Rich. “It was great fun but I would be lying if I didn’t say I

“I have worked with my Country Range Group wholesaler for years and whenever I start somewhere, they have always followed. The support I have received has been crucial to a lot of my success and the portfolio of products under the Country Range brand is astounding when it comes to value and quality. The wide array of frozen solutions and store cupboard staples is a dream for chefs across the breadth of public sector and hospitality catering.”

Utilising his wealth of knowledge, Rich set up Headstart Hospitality Solutions in 2022 and he has already built a strong reputation

“I’m currently working with a couple of small pub chains to improve their processes in the kitchen when it comes to waste and also their epos systems. I have a new restaurant site that is opening and also a bistro where I’m helping to organise everything from menu development, food safety, marketing and equipment purchasing.”

“I’m also very passionate about valuing the staff and aiding their personal development. Investing in training and understanding where your team want to go in their career is vital. Replacing staff is so time consuming and expensive so investing in your team is crucial and the right thing to do if we want to build a better industry. I’m a firm believer in targets, bonuses and on-going training.”

Above Rich Kendrick Below Rich Kendrick and kitchen assistant, Nicole Deighton

“I wanted to be connected with and continue to help chefs and hospitality businesses owners. Headstart Hospitality Solutions was my answer.”

HYDRATION

With the temperatures increasing, fluids are vital this month for all-round health and to stop the very real risk and dangers of dehydration, especially in the very young and old. While H2O is the hydrating head honcho, it’s not the most exciting of liquids, so here are some creative tips to ensure your menu has hydrous qualities to refresh, revitalise and rejuvenate this August.

SMOOTHIES Helping guests, students and patients tick off their five-a-day, whilst also boosting water intake, a stirring selection of smoothies is a great way to entice all ages to hydrate. Why not try this super summer smoothie that is a crowd-pleasing twist on our popular Hummingbird Cake?

HOMEMADE LEMONADE Thought to have first been consumed by the Egyptians in the 12th century, lemon drinks soon became Europe’s latest squeeze and rather than just being known for their health and hydrating properties, they quickly became a central part of summer refreshment. This recipe is simply the zest!

ICE LOLLIES Imaginative ice lollies made with real fruit are another way to quietly introduce fluids into guests, whilst also providing a five-a-day boost. Try our Country Range Frozen Summer Fruits for a super solution all year round.

Cloudy Lemonade

heroes

Fruit Jellies

FRESH FRUIT Pineapple, melon, mangoes, oranges, apples, blackberries, strawberries, tomatoes and peaches all have over 80% water content so make sure you have fresh fruit available at all times. Try setting fruit in Country Range Jelly Crystals for an extra hydrating snack.

SALADS Cucumber, lettuce, cabbage, celery and tomatoes are also hero hydrators so sumptuous salads are another good shout for the summer.

RICE & PASTA A good way to boost wholegrain intake, pasta and rice absorb water during the cooking process meaning they have hydrating properties. Try our Country Range Wholegrain Rice in a simple, summer fried rice or our Penne Pasta Quills alongside a medley of seasonal or even homegrown tomatoes or courgettes.

Hummingbird Smoothie

BRITISH APPLES With the first early British apples now being picked, why not add this unique apple crumble inspired milkshake to the menu this August.

Apple Crumble

Milkshake

A Reason ( or three) To Celebrate

For the liquid lovers, August is a top month for a tipple of two. With International Beer Day taking place on the 4th, Prosecco Day on the 13th and Rum Day on the 16th, there are some great opportunities to refresh your menu. Think beer cocktails, barbecued beer can chicken, yummy rummy marinades, punchy rum pitchers, cocktails or fizzy flutes. For the creative cooks looking to add some booze to the Afternoon Tea celebrations, why not try some Ice Tea Cocktails?

Barbecued Beer Can Chicken

AFTERNOON TEA WEEK

A week-long celebration of a beautiful dining occasion, make sure you have a line-up to admire and astonish this Afternoon Tea Week. For stunning scones, puddings, cakes and even bread, our full flavour mixes will never let you down and all now conform with the new 2024 HFSS salt guidelines.

To include everybody in your celebration, try our recipe for this Dysphagia-friendly Afternoon Tea.

To add some international flair, why not add our recently launched Lemon and Blueberry Brûlée Tart to the menu?

National Burger Day

Running annually at the end of the month and leading us perfectly into the August Bank Holiday weekend, National Burger Day grows as an occasion each and every year. With chefs competing for burger eminence across the UK & Ireland, make sure you have the patties, buns, sides and sauces to shine this August.

Our Country Range Steak Gourmet Burgers provide the ultimate taste, texture and visual appeal, while our ever-growing selection of stay crisp fries, sides and sauces are unbeatable when it comes to flavour and value.

Forthoselooking thistoblazeaburgertrail month,don’tforget to add new Country RangeSlicedGherkins toyourtoppings.

Expanding Horizons HOW THE HOSPITALITY SECTOR IS INVESTING IN PEOPLE

In response to staff shortages, developing and retaining existing staff as well as recruiting new workers to the industry, several hospitality operators have taken matters into their own hands with an innovative new venture, introducing their own training academies.

English Lakes Hotels Resorts and Venues, a family-run business with hotels in Lancashire and the Lake District, started a hospitality training academy in partnership with Kendal College to invest in its staff development, broaden career experiences and improve customer service. Daniel Winstanley from English Lakes Hotels Resorts & Venues, says, “We were already working with the college on a variety of training initiatives for staff including our established Culinary Academy, but we wanted to develop a formal route to attract more people into the industry and develop their skills.”

The course is a mix of college study, interactive practical sessions and paid work within English Lakes’ hotel venues. Students can attain nationally recognised qualifications with Level 2 NVQs including food

safety in catering. Courses are available for existing staff and new recruits and are delivered over a 15-month period with a dedicated tutor assigned for each participant.

Daniel says, “The Academy has multiple benefits – home grown talent for our company, while students have the advantage of working in hospitality venues, the chance to see how professionals work, to learn about teamwork and the company’s ethos and values. The Academy also helps with staff recruitment, retention, staff career development and personal attainment.”

Roberto Costa, founder of Macellaio RC, a growing family of six Italian restaurants in London, has set up Matooro Academy in collaboration with the European School of Economics (ESE), which introduced its inaugural course earlier this year. Roberto says, “I believe continuous learning is the key to personal growth and advancement. I am eager to pass on my experience and knowledge to young people who have misconceptions about the industry. Many perceive being a waiter as merely a temporary occupation while waiting for something better. For me being a waiter was a steppingstone to becoming a manager, an

operations manager and ultimately, an entrepreneur.”

Matooro Academy helps with staff recruitment, providing the company with a pool of skilled candidates. “It helps bridge the skills gap and enables organisations to hire qualified individuals. The Academy’s strong industry connections can help students get jobs and internships,” he adds.

The course covers every aspect of the hospitality industry including customer service, back-office operations and leadership. Students attend sessions at ESE’s London office, although some modules are online.

“Students will acquire knowledge and practical experience in overseeing operations and implementing strategies to enhance guest satisfaction. It also pinpoints the significance of back-office operations such as financial

management, procurement and inventory control,” says Roberto.

Roberto encourages other companies interested in setting up an academy to join forces with them. “By collaborating with us, companies can leverage our expertise, resources and established network to create a successful initiative.”

The Clermont Hotel Group also recently opened a learning and development centre for its new and existing employees, as part of its plan to help people forge careers in the industry. Amanda Hall from Clermont Hotel Group says, “Our staff are at the heart of everything we do for our customers and their development is of huge importance.”

Partnering with apprenticeship providers, the company offers nationally recognised qualifications covering all aspects of the business from Level 2 Production Chef to Level 7 Accountancy.

“Continuous learning is the key to personal growth and advancement. I am eager to pass on my experience and knowledge to young people who have misconceptions about the industry.”

Greens Cuisin’easy offers a range of 7 cold salads, ready-to-eat and culinary finished so that every staff member can use it.

Fresh frozen: the alternative to fresh salads

Premium: gives your menu a higher dimension

Simple preparation: only thaw

Sustainable: no waste

Time savings: all products are “ready-to-serve”

Bella Ciao

Indian Summer

Spartacus

Green Valley Sunny Vibes

Nordic Soul

GREEN HEALING: HOSPITALS INTRODUCING ALLOTMENT-STYLE GARDENS

Hospitals throughout the country are transforming green spaces into allotments, orchards and peaceful gardens, as well as woodlands and native wildflower meadows with NHS Forest, an initiative run by the Centre for Sustainable Healthcare charity.

NHS Forest is a hub where healthcare sites can come together for training on introducing more green spaces. Hospitals interested in starting a kitchen garden or allotment are connected with other sites with gardens up and running to gain advice and guidance. Miriam Dobson from NHS Forest says, “How hospitals transform their green spaces depends on resources, time and the number of volunteers available. It could be as simple as growing a few herbs in pots on the windowsill or a huge horticultural project with polytunnels – it varies enormously. Don’t discount any tiny pocket of green space. If you think you don’t have any green space, you’re probably wrong.

Start with small steps – just a few pots growing herbs outside a ward can not only support pollinators such as bees, but also connect patients with nature.”

Developing green spaces has a wide range of advantages including growing produce for use in the kitchen and engaging staff and patients. Studies have long-proven the benefits of access to green space for both mental and physical health.

Two years ago, NHS Trust secured funding for a one-year pilot project hiring Nature Recovery Rangers to work with hospitals and develop green spaces. The scheme now receives independent funding and continues to successfully

transform and develop gardens across the NHS.

At Mount Vernon Cancer Centre in West London, Billy Styles works as Nature Recovery Ranger on several projects at the hospital. He says “My role is to open up green spaces and get people involved. It’s early days, but these projects are an opportunity for staff and patients to connect with nature.”

The hospital’s Forest Garden grows fruit and nut trees, perennial shrubs and edibles. Billy says “With most perennials, you don’t have to disturb the soil so that’s building biodiversity.” Another project underway at Mount Vernon Cancer Centre is the “Huglekultur” mound. This is a horticultural technique where a mound is constructed from fallen trees, branches, turf and other compostable plant materials. Billy says “At the top is compost where seeds are sown – anything from beans, cucumber, tomatoes. The

mound provides a great environment for insects and bugs which break down the matter.”

A 10ft by 30ft polytunnel has recently been built which is not only used to grow plants, but is also therapeutic. It’s where complementary therapies for patients are held as well as activities such as tai chi. Billy also holds workshops here for staff, students and patients on topics such as making compost and propagation. The long-term plan is to involve the catering team and supply the hospital kitchen with as much produce as possible.

For more information visit https://nhsforest.org/

My role is to open up green spaces and get people involved. These projects are an opportunity for staff and patients to connect with nature.

SERVE UP MAC N’ CHANGE

Violife helps you adapt your menu to appeal to more diners who are making the change to a plant-based diet.

When you change your cheese to Violife you:

• Create one delicious dish to serve all diners

• Grow your business by embracing the vegan opportunity

• Help reduce your kitchen’s CO 2 footprint, as Violife has less than half the climate impact when compared to dairy cheese*

TO NURSERY EDUCATION An outdoor approach

Wonderbloom Nature

Nursery offers a ‘forest school’ approach at its two sites in Woking, Surrey. Children are encouraged to learn outside virtually all the time, giving them the opportunity to explore the natural environment.

Sammy Rogers, co-founder and education director, says, “We are inspired by this approach as it provides children with regular and prolonged access to outdoor space. It also promotes physical activity - larger, open spaces allow for children to move and develop their individual physical skills however they wish to. We provide resources to support

children to walk, run, climb, manoeuvre and navigate spaces, ride trikes and scooters and so on. We believe outdoor exploration and play are valuable in all seasons including winter.”

Weather conditions are assessed and whenever possible, the children are taken outside. Parents are asked to make sure the children are wearing appropriate clothing. Outdoor winter activities include nature walks, sensory experiences with snow, observing winter wildlife and engaging in winter themed games and sports. Wonderbloom also incorporates

children. The morning meal includes whole grain cereals, toast and fruit. Catering company Slice of Pie provides seasonal hot lunch-time meals on a three-week rotation, exposing children to a wide variety of flavours. Dishes include fruity lamb tagine, served with cous cous and vegetables and home-made sausage balls in a tomato sauce with cannellini beans. Sammy says “By encouraging exploration and trying new foods, we aim to broaden children’s culinary horizons and foster a positive attitude to healthy eating.”

At the nursery in Sheerwater, Woking, which opened in March this year, an allotment area provides an environment for children to learn about food production cycles and develop basic gardening skills. Fruit, vegetables and herbs are grown depending on the season, climate, as well as the children’s own interests.

elements of Montessori education, which focuses on hands-on learning, self-directed play and individualised instruction.

Well-balanced meals are provided to meet the nutritional needs of growing

At 4pm, children enjoy a snack they have prepared themselves, guided by staff, who provide instructions and demonstrations, with the emphasis on fresh ingredients. Sammy adds, “The children’s involvement is not only about the end result, but also the process itself, allowing them to foster a sense of pride, autonomy and an appreciation for the effort that goes into making a meal.” The snacks prepared can be easily assembled or involve minimal cooking such as fruit salad, vegetable platters, sandwiches or wraps, smoothies or simple salads.

Sammy says, “One of the advantages of having an allotment is that children learn where food comes from, how it grows and the effort and care it requires to look after and grow it.” Under the supervision of staff, children are encouraged to get involved in the allotment and participate in a variety of gardening tasks. Home-grown produce from the allotment is incorporated into the snacks prepared by the children as much as possible. Sammy says, “While the amount of produce can vary depending on the seasons and the yield, we do make an effort to use what the children have grown themselves into their cooking activities. This offers them the pleasure of enjoying snacks and lighter meals with ingredients they have been helping to grow.”

Parents and carers are invited for “stay and play” sessions where children are given the opportunity to share their achievements.

Ultimately, it’s children who benefit most. We’ve seen first-hand how, if you deliver great food education, children will try a varied diet.

METHOD

1.

2.

3.

4.

5.

Refreshing mocktail with lime juicebloodand orange flavoured with rosemary

THIRST Quench the

At the height of summer, hydration is paramount to remaining healthy and keeping cool. Not only can it help the healing process for hospital residents and prevent falls for the older generation, it helps children and adults alike remain mentally alert. No matter whether you are young, old or anywhere in between, we all need to hydrate - but it can be challenging.

Whether you operate a care home, school or café, water should always be readily available, be it served by the glass, in jugs, bottles or a water fountain. However, with so many of us now attuned to the transmission of germs, communal water coolers and dispensers are viewed with suspicion, especially in public places. The internal battle that rages between reducing single use plastics and preventing the spread of viruses in such instances can be problematic. The good news is that hydration stations are now available to meet the specific hygiene requirements of medical establishments, and are easier to sanitise – a boon for schools and care homes. “Water Dispenser and Hydration Association (WHA) members can provide guidance on the best hydration systems to a variety of organisations ensuring that they can meet their legal requirements for providing easy access to water in the most suitable and sustainable way.” Says Phillipa Atkinson-Clow, general manager, WHA.

Kennedycups orwithnon-spilllidsandstraws orbottleswithdrinkingtubes flexible straws are idealespeciallyforpreventingaccidents, mobilityforresidentswith difficulties.

Makeiteasyfor care home residents to drink whensittinguporlyingdown equipment.byinvestingintheright

Ice Lollies

Despite the benefits of water, it is not always the most exciting beverage. Adding flavour with fresh lemon or cucumber slices, mint, berries or a squash concentrate certainly makes it more appealing, but there are many other ways to keep your guests hydrated and cool during the summer months.

SHAKING IT UP

When it’s warm outside traditional tea and coffee doesn’t always cut it and occasionally you want something a little more exciting than water. Drinks that are colourful, served in different shaped glasses and decorated are both visually stimulating and appealing. Using fresh fruit juice for mocktails and cocktails delivers both sweetness, flavour and variety to your beverage menu. Layer ruby red cranberry juice with orange juice to create a sunset in a glass or go truly tropical with passionfruit and mango flavours. “Another option is to combine Cracker’s Pineapple and Orange juice with a handful of fresh mint leaves to create a Pineapple Martini Mocktail – the perfect refreshing summer taste,” comments Christopher Banks, Cracker Drinks.

Taking the chill-factor up a notch, milkshakes are also proving popular, made with ice cream or milk blended with ice. The infamous McDonalds milkshakes of our childhood, made so thick they were impossible to drink, have been superseded by lighter options which can also be found on an alcoholic drinks menu. “Incredibly easy to make, our Shmoo milkshakes can be ready in seconds – perfect for a busy bar with everyone clamouring for a chilled drink,” notes Karen Green, Marketing Manager, Aimia Foods. “Watch as those with an appetite for a summer evening drink start asking for mixes of the likes of Amaretto and Vodka to be added to their favourite Shmoo.”

EAT YOUR WAY TO HYDRATION

Our bodies typically get 20% of the water we need from the food we eat every day, so its just as important to offer meals featuring high water content ingredients as well as a refreshing beverage menu. Dishes such as a watermelon quinoa kale salad, chocolate courgette smoothie bowl or lettuce wraps are all great contributors to keep us refreshed during the hot summer months.

GET CREATIVE FOR KIDS

The school holidays are an exciting time for children, with plenty of activities to keep them entertained, but all that exertion makes them hot and thirsty. To amplify the summer fun and capitalise on their desire to mimic adults, try introducing drinks that look a little more grown-up, but also deliver vital nutrients. Fresh fruit smoothies, watermelon lemonade, bubble tea or unicorn hot chocolate made with white chocolate, milk and a little food colouring gel are just a few ways to refresh your menu and offer a variety of drinks at different price points.

REFRESHMENTS FOR RESIDENTS

Worryingly, a UK study revealed that only 52% of care home residents were well hydrated, with one in 5 dehydrated and a further 28% close to dehydration1. As we get older, our ability to recognise when we are thirsty deteriorates, increasing our susceptibility to dehydration. “Fortified soups can be a strong addition for the drinks trolley, giving residents additional vitamins A and D in short bursts across the day,” advises Alex Whitehouse, CEO, Premier Foods. “We were the first to the foodservice market with Batchelors’ dried soups fortified with vitamins A and D to help caterers serve two key nutrients to residents in a consistent and easy way. This soup can be enjoyed between meals, helping residents meet their hydration needs.”

Hydration stations in care environments are critical, but these don’t need to be limited to beverages. High water content fruit and vegetables, jellies or a

RAW FRUIT AND VEGETABLES HAVE THE HIGHEST WATER CONTENT, THESE ARE THE TOP 10 HYDRATORS BY TOTAL WATER CONTENT:

CUCUMBER 96% ICEBERG LETTUCE 96% CELERY 95% RADISHES 95%

ROMAINE LETTUCE 95% TOMATOES 94% COURGETTE 94% ASPARAGUS 92% PEPPERS 92% CABBAGE 92%

“OUR BODIES TYPICALLY GET 20% OF THE WATER WE NEED FROM THE FOOD WE EAT EVERY DAY, SO ITS JUST AS IMPORTANT TO OFFER MEALS FEATURING HIGH WATER CONTENT INGREDIENTS AS WELL AS A REFRESHING BEVERAGE MENU.”

Bubble Tea

mobile station delivering ice lollies and ice cream work just as well. “At The Royal Alfred, we offer hydration stations in all of the common spaces to ensure residents remain hydrated throughout the day,” comments Matt Goodman, Catering Manager at The Royal Alfred Seafarers’ Society. “Of course, our team keeps a close eye on residents' fluid consumption, but the stations also allow residents to help themselves to beverages and snacks that can prevent dehydration.”

“We also prepare a range of different flavoured smoothies using seasonal fruits and vegetables for residents to choose from. We like to fortify these with natural yoghurt and cream so we can boost the calorie content where it’s necessary for people with small appetites. The Society also has an onsite bar where residents can enjoy socialising with a variety of hot and cold drinks available. I’ve found having a social environment will always help benefit and improve our resident’s nutritional and hydration intake.”

STAYING FRESH IN THE FIELD

Caterers operating at events and festivals this summer often see first hand how easy it is to become dehydrated. Long days full of entertainment, dancing and crowded environments can make it difficult to maintain the levels of water our bodies need, especially in hot weather. Quick grab-and-go high water-content food, and offering beverages in volumes that can easily be decanted into a 330ml water bottle for those bringing their own containers, will go a long way to keep your customers cool.

Electrolytes also help counteract fluid loss and contribute to maintaining the required sodium levels in our blood. Electrolytes are naturally found in fruit and vegetables, but sports drinks or energy drinks are also a good source. Rather than opting for pre-made drinks, try making your own to stand out in the crowd using coconut water or green tea as your base, adding ingredients such as fresh lemon, mint, honey, ginger, Himalayan pink salt and grapefruit oil to create a unique, branded beverage.

STRAWBERRY DAIQUIRI JELLY WITH LIME SORBET

PREP: 5 MINS (PLUS 1 HOUR SETTING) | COOK: 5 MINS | SERVES: 10

INGREDIENTS:

• 175g McDougalls Strawberry Vegetarian Jelly Crystals

• 800ml boiling water

• 100ml clear rum

• 50ml Grand Marnier™ (or triple sec or Cointreau

• 50ml freshly squeezed lime juice

• 500ml lime sorbet

• lime zest for garnish

METHOD:

1. To make the jelly, add the McDougalls Vegetarian Strawberry Jelly to the boiling water and whisk until dissolved. Stir in the rum and Grand Marnier and lime juice.

2. Divide between 10 glasses and leave to set, for 1 hour.

3. To serve top with a small scoop of lime sorbet and a sprinkling of lime zest.

ALLERGENS: (Eggs)

Please check the ingredients declaration on the products you use making this recipe.

SUITABLE FOR: Vegetarian and Coeliac.

SUITABLE FOR VEGETARIANS

“TO AMPLIFY THE SUMMER FUN AND CAPITALISE ON THEIR DESIRE TO MIMIC ADULTS, TRY INTRODUCING DRINKS THAT LOOK A LITTLE MORE GROWN-UP, BUT ALSO DELIVER VITAL NUTRIENTS.”

Makingendsmeet

THE RICE IS RIGHT

This month, Paul Dickson shares his recipe ideas for using rice in a variety of ways to create economical but delicious dishes.

SPICE IT UP

Rice is the perfect partner to curries, but with the addition of spices and stock it also makes a complete dish in its own right. Biryani is one of my favourite Indian dishes to make, especially my Chicken Tikka Biryani. Serve with a simple salad or flatbread and you’ve got a delicious and generous main that’s economical to make. And it’s not just Indian flavours that work well with rice. My Mexican Baked Rice is baked in the oven, giving it a crispy texture, or why not try Chicken Firecracker Rice or a filling Cajun Chicken Chilli Bean Rice.

Cajun Chicken Chilli Bean Rice

Rice is one of the most versatile ambient ingredients in the kitchen. There are so many ways that rice in its many forms can be used across the menu, from accompanying dishes to being in one-pot masterpieces and don’t forget that it can also become a pudding! If you’re looking for ways to create interesting menu options whilst maximising your margin, rice is a good place to start.

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.

Serve it cold

Don’t forget that rice can make a great salad which can accompany grilled meats, halloumi or tofu or by itself as a light lunch or starter. Cook the rice with stock and spices and add some fresh ingredients to add texture and different flavours. I like to add raisins or sultanas which gives it some juicy sweetness.

Rice Salad

Rice Pudding

DON’T FORGET PUDDING

Retro desserts are all the rage at the moment and it doesn’t get much more classic than a traditional rice pudding. When done well, there is nothing more comforting and satisfying than this unctuous treat, especially when it has a crispy top, and its high milk content also makes it a good way to keep elderly people and children hydrated. You don’t have to use specific pudding rice for this, round grain rice works perfectly. Try different flavourings, such as cardamom or coconut milk and turn leftovers into delicious on-trend deep fried rice pudding balls.

“THERE ARE SO MANY WAYS THAT RICE IN ITS MANY FORMS CAN BE USED ACROSS THE MENU, FROM ACCOMPANYING DISHES TO BEING IN ONE-POT MASTERPIECES AND DON’T FORGET THAT IT CAN ALSO BECOME A PUDDING!”

KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY

Paper Snap & Squeeze, a pioneering and environmentally friendly single portion solution

Rowse Honey is now available in new ground-breaking and fully recyclable single-portion packaging with a wide range of applications for retail and food service customers, as well as general consumers.

Developed by Rowse, “Paper Snap & Squeeze” is an environmentally friendly single portion packaging solution developed to maximise convenience for honey enthusiasts. It comes in 14g and 22g formats, with an innovative fold and snap packaging enabling easy and mess-free dispensing of a single serving of honey.

Already on offer in a national coffee shop chain across the UK where it is provided with porridge, the unique solution has proven highly popular with customers given

its convenience, ease of use and green sustainability credentials.

Samantha MacNamara, Senior Marketing Brand Manager at Rowse Honey said:

“Paper Snap & Squeeze is an ingenious, mess-free, hygienic and highly convenient way to provide single servings of 100% pure and natural honey in cafés, restaurants, takeouts, canteens, delis, hotels, hospitals, food boxes, and a range of other food settings.

“We developed Paper Snap & Squeeze in response to customer and consumer feedback, and know convenience is a key driver of purchase when it comes to food. This new solution unlocks a number of new potential channels for Rowse Honey, considering the UK food-to-go market is forecasted to value £22.2 billion in 2023 with a growth rate of 4.1%*. At the same time,

it delivers a great new convenient option for customers and consumers, and fully delivers on our quality and sustainability commitments.

“Made from paper, Paper Snap & Squeeze is fully recyclable and consistent with our sustainability strategy of reducing waste to landfill and limiting our environmental footprint. We are delighted with how well this innovation has been received to date,” said MacNamara.

*According to Lumina

LAKELAND DAIRIES LAUNCH PLANTBASED COMELLE VEGAN ICE CREAM MIX

With more than 70 years’ expertise in creating delicious, wellloved soft serve ice cream mix, Lakeland Dairies have drawn on their vast sector knowledge to launch a brand-new Vegan Ice Cream Mix, under their trusted Comelle brand.

Lakeland Dairies Comelle Vegan Ice Cream Mix is a deliciously smooth 100% plant-based ice cream mix which can also be used to create thick shakes. Its vanilla flavour is a great balance of sweetness with a super smooth texture. A great solution for operators and consumers seeking a plant-based option.

Launched in Spring 2023 and available now through wholesalers in 1 x 5ltr packs, the Comelle Vegan Ice Cream Mix delivers greater choice for operators and consumers. Jean Cattanach, Marketing Controller at Lakeland Dairies explains, “As experts with a long and renowned heritage in soft serve ice cream mix, we are extremely well placed to deliver ice cream products which not only taste great but also offer consumer choice. With the development of our new Comelle Vegan Ice Cream Mix we are supporting operators to offer a wide choice of high-quality soft serve ice cream options, which in turn helps them to meet consumer demand and drive revenue.”

Comelle Vegan Ice Cream Mix joins the popular Comelle family of ice cream mixes. This includes the heritage Comelle Ice Cream which has been enjoyed since 1951 and a new Comelle Dairy Ice Cream, which has a luxurious creamy taste and replaces Lakeland Dairies SpringCool Ice Cream Mix.

Sustainability Is No Game.... Or Is It ?

In recent years, the concept of sustainability has become increasingly important in the culinary world and as a result, chefs are regularly seeking responsible and ethical alternatives to traditional meat sources. One often overlooked but highly sustainable option is game – a great source of protein which has been sidelined over time and is long overdue a comeback.

Game covers a multitude of meat including duck, quail, pheasant, hare, rabbit and venison. Across the UK and Ireland, they are plentiful in supply and consumption contributes to the preservation of our ecosystems. Wild game populations in particular need to maintain a balance between the species and their habitats. Overpopulation can lead to habitat degradation, damage to local flora and fauna

and increased competition for resources. Hunting game species provides a natural control mechanism, preventing the population from exceeding the carrying capacity of their environment while controlling the amount sourced with bag limits.

CONTRIBUTING TO A REDUCED CARBON FOOTPRINT

Compared to traditional livestock farming, game meat production has a significantly lower carbon footprint. Game animals roam freely in their natural habitats, requiring minimal human intervention in terms of food, water and shelter. In contrast to intensive farming practices, game produces less greenhouse gas emissions, making it a more environmentally friendly ingredient.

A LEAN SOURCE OF PROTEIN

Game primarily feed on wild plants, herbs and grasses, resulting in a natural and diverse diet. This contributes to its distinct flavours and

textures, but it is also typically leaner than domesticated meat, offering a healthier protein alternative for health-conscious consumers. Compared to other sources of protein, game can be a more cost-effective option too.

farm-to-table concept and reinforcing overarching sustainability principles.

VERSATILITY

SUPPORT FOR LOCAL COMMUNITIES

Embracing game meat supports local economies and rural communities. Hunting and game management activities generate income for hunters, guides and local businesses, promoting regional economic growth. Moreover, sourcing game meat from local suppliers fosters a stronger connection between chefs and the surrounding community, enhancing the

Above (main)

Oven baked rabbit legs with olives and rosemary

Below (clockwise)

Male Pheasant

Venison steak with vegetables

The vast array of flavours and textures available with game is a culinary dream for chefs who like to experiment in the kitchen. From venison and pheasant to wild boar and rabbit, game meat provides unique flavour profiles that can enhance a dish.

INCREASING CONSUMER APPEAL

Consumers are increasingly seeking sustainable and ethically sourced ingredients, making game meat an attractive choice for chefs. By incorporating game meat into your menus, you can meet the demands of conscientious diners who want to prioritise sustainability. Educating customers about the ecological benefits of game can also raise awareness and encourage more responsible consumption habits.

Chefs play a vital role in shaping the food industry, by embracing game as a source of protein, chefs can contribute to a more environmentally friendly and balanced food system and achieve significant cost savings when compared to more mainstream sources of meat.

The vast array of flavours and textures available with game is a culinary dream for chefs.

Bring on the

Many have claimed to invent the humble hamburger – so many in fact that its date of invention ranges from 1885 to 1905! Today, the burger is renowned around the world and has featured on menus from fast food sites to Michelin star restaurants. This month, our experts tell us how to make the best-ever burger and how to maximise sales with a sumptuous range of sides.

ANNIE SPAZIANO

Owner, Annie’s Burger Shack

We serve 34 different burgers, each available in vegan, veggie and meaty - we’ve always done that. We want to be a restaurant where anybody is able to come along and have the same thing as everybody else. I call our burgers comedy gourmet, in that they are filled with ingredients which are carefully chosen and combined to give a different experience and tell a story.

Our most unusual - yet one of our most popular - burgers is the Elvis burger, which has peanut butter and jelly on it, while another is named after and inspired by Lemmy from Motorhead and contains our own Jack Daniels-flavoured mustard. We also have a burger named after Johnny Vegas, which includes Lancashire black pudding.

BING-YU LEE

General Manager, Kikkoman UK

For me, it’s all about adding unusual salads with umami rich burgers. By using Kikkoman naturally brewed soy sauce in a side dish such as our fruity cucumber and carrot salad with mango, you get an intense hit of umami. You can use it in both the burger and drizzle it over salads too!

Vegan beetroot burger with sweet potato sauce and guacamole

HARRY WILIAMS

McCain

Skin-on Fries offer a great alternative to standard thin fries. We also recommend red slaw or naked slaw and beer-battered onion rings are also a crowd favourite. There’s a lot of great bun-less options too, large sliced beef tomato, portobello mushrooms or potato rosti are fun ways to mix it up. For more traditional offerings, corn wraps and gluten free buns offer safe alternatives. Burgers in doughnuts instead of buns are also popular. Explore the whole menu to look for possible inclusions. Peanut butter and bacon jam is great in a burger. Mushrooms and hash browns from breakfast work just as well in a lunch or dinner burger offering. Cheese-filled Portobello mushrooms and meatless patties are very popular at the moment.

ANETA JARZMIK

General Manager, Hard Rock Cafe Manchester

The Hard Rock Burger is a legendary creation that combines bold flavours and classic ingredients. To make a banging Hard Rock Burger, start with a juicy beef patty seasoned with a special blend of spices. Top it off with a slice of melted cheddar cheese, crispy bacon, and our signature BBQ sauce for that extra indulgence. For added freshness, add lettuce, tomato, and red onion.

Recommended sides to accompany our legendary burgers are seasoned french fries or onion rings. These crispy delights complement the burger perfectly. For those with allergies or dietary restrictions, we offer gluten free, dairy free and many other alternatives.

KAREN HEAVY Brand

Manager, Kerrymaid

The ‘smashed burger’ is the latest Stateside trend to make its way to the UK, with its juicy patty with crispy caramelised edges adding extra flavour. We’ve worked with our chef partners to create the ‘Smashed Bacon Cheeseburger’ for caterers, utilising Kerrymaid Original Slices or Kerrymaid Vegan Slices to provide the ideal American Cheese to blend the patties together.

Upscale meat options are trending with over 40% of consumers expressing interest, so we’d recommend outlets experiment with different cuts of meat to cater for those looking for an indulgent burger experience.

Gourmet Brioche Buns

Nacho mac and cheese side dish from Macphie

MONTY STONEHEWER Head Chef, Monty’s Inn

The Spicy Prawn & Sesame Burger at Monty’s Inn is served with Fermented Chilli 1000 Island Sauce, chips and in a fresh brioche bun. It works really well because it’s a modern twist on the classic prawn cocktail with Marie rose sauce – it’s incredibly moreish and packs a punch in flavour,

Our sauce uses fermented chillies, caramelised onion, mayonnaise and ketchup. It’s the perfect balance of umami with sweet, savoury heat and spice - guests love it because it’s different and unique and they love the spiciness. It is perfect as it is with classic fries. You don’t want any other strong flavours with it.

KIRSTIE MATTHEWS Insights & Marketing Manager, Macphie

The rise in popularity of home delivery apps means consumers are become more accustomed to getting exactly what they want, when they want it. Being able to offer personalisation is important. Stocking ready-to-use, versatile sauces allows you to offer a twist to your burgers and side dishes, without adding complexity back of house.

For example, a good cheddar cheese sauce can transform the humble hamburger into something more exciting but can also be used to make a loaded fries side dish or an indulgent macaroni cheese which, inspired by the USA, is becoming a more popular side order.

Fruity cucumber and carrot salad with mango (vegan)

ZAC BARD Chairman, World Avocado Association

Barbecuing avocados is a simple process that can add a new level of flavour and texture to burgers. Simply cut the avocado in half, remove the pit, and brush with a little bit of oil. Place the avocado halves flesh-side down on the grill and cook for 3-4 minutes until grill marks appear. Then, flip the avocado over and fill the cavity with your favourite toppings such as grilled shrimp, salsa, or cheese.

TOM GROGAN Director, Lemon Pepper Holdings

At Wingstop, we’re all about bold flavours, so when we launched our chicken burger to market last year, we simply called it The Big Flavour Burger. Our burger is made up of two of our crunchy chicken tenders, piled with delicious coleslaw, pickles, and our famous ranch dressing – all essentials for a fried chicken burger. The choice is then over to our customers as to how big they want to go on flavour – they can begin with our mild, sweet Hawaiian flavour (sweet & tangy citrus) or dial all the way up to our spicy Atomic flavour, which is the hottest we’ve got. Of course, we encourage pairing burgers with our house fries, washed down with a cold beer or Freestyle soft drink.

LIV KITCHING

INGREDIENTS

• 250g smoked tofu

• 6-8 tbsp Kikkoman Ponzu

• 2 mini cucumbers

• 2 carrots

• 1 kohlrabi

• 2 spring onions

• 1 mango

• 1 passion fruit

• 1-2 tbsp light balsamic vinegar

• 3 tbsp of olive oil

• 1-2 tsp agave syrup

• 1-2 tsp sweet mustard (vegan)

• Freshly ground pepper

• 1 punnet of cress

• 1 tsp sesame oil

Senior

Marketing Manager, Violife

Professional

Our Juicy Lucy burger is made of two plant-based patties stuffed with Violife Tex-Mex flavour grated - so delicious and oozy when cut! Adding plant-based dishes to your menu doesn’t mean having to find eye wateringly expensive ingredients, in fact, just taking your top sellers and crafting a plant-based version can be the gateway to expanding your menu, and your customer base.

Layer up your salads with flavours and textures to create some excitement. Mix with peas or beans, pastas, grains or even fruits. Bring it all together with oils and dressings, pickles and seeds. Violife Procosiano can be grated or shaved on for additional umami flavour. The combinations are endless, and seasonality is key.

• 50g roasted peanuts

METHOD

1. Cut the tofu into cubes and mix with 2 tbsp of Ponzu. Cut the kohlrabi into large slices and the carrots and cucumbers into thin slices. Cut the spring onions diagonally into fine rings. Peel the mango, cut the flesh into cubes or strips.

2. H alve the passion fruit for the dressing, remove the seeds and mix with the remaining Ponzu, vinegar, olive oil, agave syrup and mustard and season with pepper. Snip the cress with scissors.

3. Arrange cucumbers, carrots, kohlrabi, mango and spring onions on plates and drizzle with the dressing. Briefly fry the tofu in a non-stick pan in the heated sesame oil and arrange on the salad. Sprinkle the salad with cress and peanuts and serve.

Spicy prawn and sesame burger from Monty’s

Brandy Poached

After finishing his chemistry degree, he headed back to university to study at one of the leading hospitality and India. Mani specialised in the culinary aspects of the business during his final

leading hotels such as the Taj Group, on cruise ships around the world and

After running the food for a pub, hotel and deli group in East Sussex, Mani then worked at the

amongst the rolling hills of Surrey, Kingswood Club was established in 1928 and counts the likes of footballers, tv personalities, international sporting legends and celebrities as members. Initially looking at the role as a steppingstone

Raspberry and ` Custard Brûlee

INGREDIENTS

Custard

• 1ltr Country Range Ready to Use Custard

• 6 bronze leaf gelatine sheets

• Vanilla extract (few drops)

METHOD

Custard

1. Warm the custard with vanilla extract and rose water, soak the gelatine sheets in cold water then add to the custard. Once dissolved, strain.

2. Spoon the raspberries into

“Our Brandy Poached Raspberry Brûlée, which we made using the Country Range Custard and also our nostalgic Baked Alaska have been big favourites.”

TO USE WAYS

Whole Dried Apricots

Offering a beautiful, chewy texture and tangy-sweet taste, the Country Range Whole Dried Apricots have become a popular product in the last few years as the five-a-day and health trends have grown, providing a good source of vitamins A and E, iron and antioxidants.

The Country Range Whole Dried Apricots come in 3kg packs and like many dried fruits, are super snacks and hugely versatile across the menu.

ABOUT: SAMANTHA STIRLING

One of the trio of talented chefs from Ayrshire College who wowed judges at the Country Range Student Chef Challenge final in March, Samantha Stirling and her team mates Iwona Grzesikiewicz and Claire Galloway-Dobinson are certainly three young chefs to keep an eye on. The Ayrshire team’s skill, technique and professionalism had judges purring as they clinched third

1/ Great granola

Stupendously good, simply chopped and added to granola with your favourite nuts and other dried fruit before being topped with natural yoghurt and honey.

2/ Fruitforward desserts

A Polish dried fruit compote is often enjoyed on Christmas Eve but it is popular all year round and is supremely tasty. I love using the dried apricots alongside a mixture of other dried fruits and spices for this tasty traditional treat whatever the season.

4/ Terrific tagine

Providing important texture and sweetness, I love chopping dried apricots and then using them in a tagine.

5/ Sticky twistpudding

Sticky toffee pudding is a triumph but I love to replace the dates with dried apricots for a fruity twist to this much-loved classic.

COUNTRY RANGE STUDENT CHEF CHALLENGE 2024

The next instalment of the prestigious Country Range Student Chef Challenge launched in June this year, providing lecturers and students with more time to plan, test and enter their menus ahead of the paper judging deadline on the 1st December. Following the paper judging, regional heats will take place in early 2024 before the live grand final at the HRC Show at Excel in March.

ingredient to boost flavour

Run in collaboration with the Craft Guild of Chefs, who provide competitionstandard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been a key part of developing culinary talent for over 25 years. Focusing on the essential core skills and techniques that culinary students are taught in college and carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques, the Challenge is open to teams of three student chefs studying hospitality or catering courses at college.

A popular product in the last few years as the five-a-day and health trends have grown,

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

THE BRIEF AND THEME

The focus for this year’s competition is "Love Local" and challenges teams to discover and showcase the best of their local area. With the world becoming more connected and global food trends often taking the headlines, it is easy to forget the wonders on our own doorsteps.

The food culture and traditions of a local area are heavily influenced and entwined by its history, landscape, people and weather. Local food also plays a significant role in how we connect with, cherish and support our community.

To this end, each team of three culinary students need to prepare, cook and present a three-course, four-cover menu showcasing the produce, history, heritage and culinary traditions of their local area to the following criteria:

Starter Vegetarian - can contain dairy and eggs.

Main

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

Dessert

Chocolate - at least 50% of white or dark chocolate must be used or a combination of both.

For further information, application forms and to enter, please visit www.countryrange studentchef.co.uk

STAGE 3

Live regional heats

Born and raised in rural Cumbria, Chef Kevin Tickle’s success has been underpinned by his intimate knowledge and love of the local landscape, where he spent his early years exploring, hunting, foraging and fishing. Following time working in Michelin starred restaurants such as Simon Rogan’s L’Enclume, Kevin and his wife Nicola bought and revitalised a 17th century inn in Newton-inCartmel during the pandemic in 2021. Just two years later this March, their pub and restaurant with rooms called Heft received its first Michelin star. We caught up with Kevin to discuss his whirlwind last few years and plans for the future.

When and how did your passion for food and cooking begin?

It started very young for me. I had a part-time job as a pot wash in a local pub in Foxfield when I was at school. I loved it from my very first shift.

What were the key steps in your development and career?

My first major step was deciding to take it seriously and then applying for a trainee chef position through English Lakes Hotels, which basically allowed me to work a full-time apprenticeship alongside a day release to attend Kendal College’s Culinary School to train.

TICKLE Kevin

CHEF, HEFT

Credit Tom Shingler

Do you have any mentors?

I’ve a good handful and each of them in their own way has been crucial, playing a significant part in my personal development throughout my career.

Describe your cooking style?

Fancy but not fancy at the same time if that makes sense… Basically I’m cooking from my heart now.

How do you create new dishes?

I look at the seasons and the availability of ingredients in each of them, and really try to stay ahead with planning, mainly because some things are in and out of season before you even get the dish right.

What would you say to a 16-year-old starting out in a kitchen?

You’re going to make a lot of mistakes, more than likely on a daily basis, and that’s absolutely fine, you will learn from each of them.

What are your next goals and targets on a work level?

The next biggie for us is the completion of the bedrooms and development of the rear beer garden.

Any tips to deal with the challenge of rising costs this past 12 months?

In all honesty it’s becoming nearly impossible to deliver, the difference

between charging what we need to and what customers are prepared to pay is getting closer and closer. The cheaper cuts are no longer cheap! All we can do is work smart and adapt to it.

Tell us about your current role and the food?

My current role is anything that needs doing basically. Obviously my primary position in the company is to oversee the kitchen and restaurant but there is so much more to it than just that. Food wise we have four menu styles (five if you include pizza, pie, kebab and burger nights), which we run over the week ranging from bar snacks to 12 course tasting menus. All of them come from the heart, you can tell it’s my cooking whether you’re in the restaurant or sat on a bench outside in the sun eating a pasty. Three tips vital for success in a professional kitchen

Work hard, be a team player, learn, as much as you can.

Why do you think there are so many great chefs in the Lakes?

It’s a nice place to be. Plus why wouldn’t you want to live and work in such an amazing place with so many incredible suppliers right on your doorstep.

Four dinner party guests dead or alive that you would love to cook for?

Cooking dinner for Peter Kay, Steve Coogan, Justin Moorhouse and Johnny Vegas – we’d have a pint in the bar afterwards and I reckon the banter would be amazing!

What’s the dream for 10 years’ time?

In ten years’ time I’d like to see Heft operating to its full potential, with mine and Nicola’s initial vision in place. From there it would just be minor tweaks here and there to improve it. But realistically It will never be fully finished though as there will always be something to develop and improve.

Can you share a Signature Dish and why it is special to you?

This dish is special because the halloumi is made by local artisan producer and friend, cheesemaker Martin Gott, based at Holker Farm, Cartmel. I have known and worked with Martin for years so it always holds a special place in my heart.

We have four menu styles (five if you include pizza, pie, kebab and burger nights), which we run over the week ranging from bar snacks to 12 course tasting menus.

Oxtail and Thyme Custard, Bone Mar row Enoki , Tarragon

Gotty ’ s Squeaky Cheese Glazed in Thyme Honey

INGREDIENTS

• 250g Halloumi

• 100g Honey

• 10g Thyme

• Smoked Maldon Sea Salt

METHOD

1. Infuse thyme with warmed honey overnight. Pass through a sieve.

2. Portion the halloumi into rectangles and fry until golden.

3. In the final stages of cooking drizzle, a little honey into the pan and allow to caramelise onto the halloumi.

4. Garnish with fresh thyme leaves and smoked Maldon Sea salt

Clockwise from top

Selection of dishes from Heft

Credit Jenny Jones

Photography

Left (left to right)

Kevin and Nicola at Heft

Credit Jenny Jones

Photography

Interior view of Heft

Credit Phil Rigby

Photography

This dish is special because the halloumi is made by local artisan producer and friend, cheesemaker

Martin Gott, based at Holker Farm, Cartmel.

IMPROVING EMPLOYEE wellbeing at work

is passionate about people and plays an active role in supporting the team’s mental health and wellbeing at work. From promoting conversations between colleagues to seeking new ways to guide and support individuals, Shona is dedicated to ensuring everyone flourishes both personally and professionally.

WHAT RESPONSIBILITY DO EMPLOYERS HAVE TO THEIR STAFF REGARDING THEIR MENTAL HEALTH AND WELLBEING?

Employers have a duty of care to support all employees’ health, safety and wellbeing. This includes treating mental and physical health as equally important.

priority as physical well-being. We have trained on-site wellbeing ambassadors who provide support and guidance through one-to-one meetings. All our employees have access to an EAP that can provide instant access to counsellors and advisors 24/7, tools to support well-being including health and fitness videos and podcasts and 4-week individual plans to support lifestyle changes. We actively encourage conversations surrounding mental health and well-being with both peers and line managers.

WHY IS THIS SO IMPORTANT TO EMPLOYEES IN THE WORKPLACE?

consistently use confidential questionnaires to gain feedback surrounding ways to improve our well-being management. Look inside your current organisation – who can employees talk to, where can they access resources, is there an open culture for discussions.

ARE THERE ANY METHODS/ PROCESSES FOR MONITORING PROGRESS?

• Monitor staff retention levels and offer incentives.

• Monitor sickness/absence rates and provide support.

• Monitor long term sick, offer positive options to get back into work.

HOW DOES THIS BENEFIT EMPLOYERS?

It is so important to understand each staff member individually. There cannot be a one size fits all method to supporting mental health and well-being. An individual who feels supported and cared for within the workplace is more likely to be engaged. An engaged employee is more productive, is likely to have less days off sick and be more committed to the organisation.

WHAT

CHANGES

CAN EMPLOYERS MAKE TO IMPROVE EMPLOYEE WELLBEING AND SUPPORT THEIR MENTAL HEALTH?

We view mental health and well-being with as much of a

Employees who feel supported and can open up regarding their mental health within a safe space are more likely to grow within an organisation. It is important for employees to be able to pause and reflect and take time out of their busy day if needed. We provide all our employees the opportunity to book our calming well-being room for their lunch break to be able to pause and reflect during their busy shift with no interruptions.

HOW CAN EMPLOYERS GET STARTED?

Talk to your team! The best way to understand what your employees want/need is to ask them. We

Shona Sweet, HR Officer at The Den Nursery Group

Rising Star

TANEJA SAMEER

HEAD CHEF, BENARES

Well-known for his ability to produce some of the most amazing Indian food that you are ever likely to eat, it comes as a surprise to many that until 2011, Michelin star winner Sameer Taneja had never cooked Indian food in a professional kitchen. Having worked with the likes of Michel and Alain Roux, Joel Antunes and Pascal Proyart, Sameer takes his inspiration from flavours and techniques from around the world, honing them into dishes that have earned him a reputation for being one of London’s most esteemed chefs.

When working on new dishes, what is your development process?

At Benares, one of the unique ways I like to work on creating new dishes is by asking the chefs and kitchen team to bring in their home cooking, then we all try the different dishes. Our chefs come from different communities and parts of the continent, which enables us to combine different tastes of the world with a unique and adventurous format. From there, we work together to start developing the dish. I also use my experience and techniques from

working in a European kitchen, combining Indian flavours and spices, as well as my own home cooking.

What cuisines, flavours or techniques are you enjoying right now?

I don’t really have a favourite technique or flavour; I love all kinds of cuisine in any format: fine dining, casual, Italian, Chinese, Thai, Peruvian! Today food is seen and enjoyed in a very different way. It is breaking away from its traditional boundaries and becoming very eclectic with a complexity of flavours - I find I tend to choose my food depending on my mood and what I want to eat on the day.

Have you experienced any setbacks in your career and how did you deal with them?

Oh of course, and I’ve learnt from them. I think every setback you have can teach a lesson and help make you stronger. For example, the pandemic was the biggest setback not only for me but for the whole world. The team and I put our minds together and by maintaining a positive outlook, Benares was one of the first restaurants to start cooking for emergency services as well as pivoting to home deliveries. Of course, the pandemic was an ongoing problem, but we thought of ways to adapt and ran with them.

Street Snacks @lateef.photography

How has your experience shaped the boss, manager, and mentor you are today?

I’ve never really thought myself in any of those positions! As Executive Chef I am stable, calm, and composed which helps to stabilise the business and the dishes we create. It also helps me understand what I want to achieve with my team. As a manager, I will not say my skills are extensive, but we all follow the rules, and whenever there is a fault, I take the responsibility for it. I also try to get the best out of my team and work to their strengths. We all have things we are good and not so good at, but we talk about them and deal with it together.

What advice would you give to someone starting out in the industry?

Dream high! Keep your head down, push, document the processes and most importantly, be disciplined. Respect yourself, respect others, and respect what you do. Being a chef is the most beautiful job I could ever imagine.

How have you honed your skills over the years – are they self-taught or have you had any professional training?

I hone my cooking skills every day – perfecting my craft and always learning from people around me. I had professional training which gave me a good start, with my first job at the Rajvillas Jaipur, India –

part of Oberoi Hotel Group. After that I moved to the UK and worked with luminaries such as Pascal Proyart of One-O-One Restaurant (2003-2009); Michel and Alain Roux of three Michelin-starred Waterside Inn (2009-2010); Joel Antunes of Brasserie Joel (2010-2011) and Pierre Koffmann of Koffmann’s (20112012) where I gained skills and techniques in classical French and Indian cuisine, that I now use in my dishes at Benares. However, what I think really helped me was the discipline I’ve held over the past 20 years, working with the world’s top chefs, with hunger and eagerness to learn, and I’m getting better every day because of that discipline.

I do think that people are getting back to basics and

trying to connect with other cultures, rather than reinventing the wheel. People are going for healthier options and trying to eat more natural ingredients, with a huge focus on sustainability. It’s so important and at the forefront now for chefs to get the most out of every ingredient.

How would you like to see the industry change in the future?

Change is good – it brings development. I generally would like to see more people choose hospitality as a career and enter the industry since it’s a wonderful medium to connect the world and to express yourself. There should be more opportunities, encouragement and resources to help the industry flourish.

What inspires you to continue working in the hospitality sector?

For me, I find hospitality satisfies you to the core. This industry is a blessing, and while finding this path was somewhat an accident in my life, I don’t know if I could do anything else. I meet the best people; I learn every day and it’s such a natural way to express

Left (clockwise) Baked Malabar Scottish Scallop @lateef. photography Rasmalai @lateef. photography Benares Chef’s Table

Today food is seen and enjoyed in a very different way. It is breaking away from its traditional boundaries and becoming very eclectic with a complexity of flavours

FOOD & INDUSTRY news

LATEST SUSTAINABILITY INDEX SHEDS LIGHT ON INDUSTRY’S SUSTAINABILITY JOURNEY

Nestlé Professional recently launched the Footprint Sustainability Index 2023, providing further support to the foodservice industry on its journey to Net Zero. The report acknowledges that while achieving Net Zero may seem daunting, there are plenty of simple actions that organisations can take to advance their sustainability goals.

Designed to help businesses understand the most critical issues, it provides insight and recommendations on culture and supply chains; sustainable diets; food and plastic waste; attracting and maintaining clients; saving energy and protecting natural resources; and fostering wellbeing.

When compared to last year’s Sustainability Index, the report reveals the industry has made significant steps forward over the past year.

• Last year’s Sustainability Index showed that climate change had pushed sustainability strategies into full focus. This year, it reveals biodiversity loss is being recognised as a threat to the climate, and the food industry has redoubled efforts to address this and Scope 3 emissions.

• Consumers are continuing to reduce meat consumption – for health and sustainability reasons. They’re keen to understand more about the health benefits of plant-based

proteins, leaning towards businesses showing strong sustainability credentials.

• Innovation will be key on the road to Net Zero, and in the face of staff shortages, it’s important that the industry rewards and motivates employees well if it’s to attract the creative talent it needs moving forwards.

Chef can be confident of using an ingredient made from a blend which includes the most important red grape of Bordeaux, Cabernet Sauvignon (40%), a grape that is used to produce some of the world’s most expensive wines include Bordeaux of Chateau Mouton

Hospitality bosses roll out the welcome mat for older worker s

Pub and restaurant bosses believe the recruitment problems affecting the hospitality sector could be solved if older people who took early retirement returned to work and considered a late-life career as a chef, bartender or waiter.

According to a new study commissioned by hospitality recruitment platform Barcats, 72% of pub and restaurant bosses agreed that having more over 50s on the payroll could fix the workforce crisis that has put thousands of businesses on the brink of bankruptcy.

The survey of a thousand hospitality managers responsible for hiring staff found that almost two thirds (64%) would consider hiring someone over 50, with half (49%) praising the reliability of older workers over young ones.

The findings highlight the problems that continue to plague the hospitality sector as it tries to recover from the damaging impact of the

by £20 billion to £93 billion**, but despite being the 3rd biggest employer in the UK, accounting for 3.5m jobs through direct employment in 2022, and a further 3m indirectly, it continues to suffer from restricted growth and a tight labour market. But with so many job vacancies across the hospitality sector, why aren’t recruiters able to attract older applicants?

According to the Barcats survey, managers think older people are put off from applying for vacant roles either because they think they are too old for the type of work the job would involve (59%) or because they think that employers don’t want them (36%).

Jeff Williams, Barcats CEO commented: “This research shows that the hospitality sector is actively encouraging older and retired people to come forward and apply for jobs in their local pubs, restaurants and cafés. 7 in 10 managers think having staff aged over 50 would give their business a boost and we’ve seen this work really well in other territories that Barcats already operates in.

“72% OF PUB AND RESTAURANT BOSSES AGREED THAT HAVING MORE OVER 50S ON THE PAYROLL COULD FIX THE WORKFORCE CRISIS”

GLUTEN FREE 100% TASTY

Always on hand to help.

The Country Club

EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

THE GOLD STANDARD

With coffee culture firmly embedded in our society, serving quality coffee is vital. Created in France in 1992 with an ambition of L’OR offering us intense taste experiences for extraordinary tasting moments, the L’OR BARISTA SUBLIME BUNDLE is your perfect coffee companion. Discover a coffee solution for consistent results and great tasting coffee. With up to 19 bars of pressure, your guests can enjoy barista-quality espresso at the touch of a button. The L’OR BARISTA coffee machine is designed to work with both L’OR BARISTA double and single espresso capsules, so you can

Challenge

prepare a double espresso or two espressos at the same time for a quicker service with the same quality taste.

Offer your customers a variety of espresso and more, including ristrettos, lungos, and even filter coffee and latte coffees. Whether they prefer an intense spicy blend, spicy powerful and daring blend or a smooth and balance blend, you can rest assured to cater to all taste buds.

Your chance to win a L’OR bundle including a L’OR BARISTA SUBLIME coffee machine and 100 capsules. L’OR, why serve anything less than gold!

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

,

To celebrate the launch of the 2023/2024

Accepted

Country Range Student Chef Challenge we are giving away a branded stunning Flint & Flame filleting knife worth £130 each to six lucky winners.

Flint and Flame is a rapidly expanding kitchenware brand, supplying tens of thousands of customers with high quality kitchen products helping those who love to cook have the ultimate cooking experience. Designed and crafted with chefs in mind, their knives are world renowned.

The Flint and Flame filleting knife’s fine and flexible blade makes it fantastic for gutting and filleting any type of fresh fish. With its flexibility, it also gives you leverage to perform very fine slices, making the painstaking job of preparing smoked salmon a breeze.

The 9” blade means that this knife is ideal for larger fish that smaller fillet knives just can’t handle.

What’s more, this knife will perform tasks on tender meats such as lamb, effortlessly slicing a joint into noisettes for a gourmet lamb dish.

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

“FLINT AND FLAME IS A RAPIDLY EXPANDING KITCHENWARE BRAND ... DESIGNED AND CRAFTED WITH CHEFS IN MIND, THEIR KNIVES ARE WORLD