Stir it up June 2023

15 YEARS of supporting you

OVER THE YEARS WE HAVE...

…WELCOMED SOME INCREDIBLE ICONS AND INDUSTRY LEADING CHEFS AS OUR LEADING LIGHTS AND MY SIGNATURE DISH STARS

…SUPPORTED YOU THROUGH 16 MOTHERING SUNDAYS, EASTER WEEKENDS AND 15 FATHER’S DAYS, HALLOWEENS AND BUSY FESTIVE PERIODS

…FEATURED OVER A THOUSAND COUNTRY RANGE GROUP CUSTOMERS, INCLUDING HUNDREDS OF FANTASTIC RECIPES UTILISING KEY COUNTRY RANGE INGREDIENTS

All the way back in 2007, the Country Range Group conducted a customer survey and answered your call by turning the existing promotional bookletmagazine hybrid into a stand-alone customer magazine to support customers in all corners of the foodservice marketplace navigate the catastrophically stormy waters following the Great Recession. As a result, Stir it up as you know it today was born less than a year later, published in February 2008, and alongside the magazine we launched a separate promotional insert.

It’s with great joy and pride that we celebrate the magazine’s 15th anniversary this month. Since those difficult days, together we have faced bailouts, austerity,

BREXIT, a pandemic and most recently, rising food prices and an energy crisis. We stood shoulder-to-shoulder with you all the way, ensuring chefs and businesses throughout the hospitality and public catering sectors have the hottest news and seasonal guidance to grow and prosper.

As a team, we pledge to continue to support your endeavours, whatever challenges the industry faces and we are still as passionate as ever about providing the latest business-boosting tips, trends, stats and advice each month.

Over the years our magazine has evolved, but one thing remains true – the magazine wouldn’t be the same without you, so here’s a trip down memory lane, showing some of the big stories we covered and top chefs and celebs who featured over the last 15 years.

…EVOLVED THE FEATURES AND CONTENT IN RESPONSE TO YOUR NEEDS AS YOU TOLD US YOU WANTED TO HEAR FROM EXPERTS ON TOPICS SUCH AS FOOD WASTE AND MENTAL HEALTH

…BROUGHT YOU THE LATEST NEWS STORIES, MENU INSPIRATION AND TOP TIPS SPECIFICALLY TAILORED FOR YOUR SECTOR WHETHER THAT IS EDUCATION, HOSPITALITY OR HEALTH & WELFARE …PROVIDED THOUSANDS OF WORDS OF ADVICE ON KEY LEGISLATION AND BUSINESS CRITICAL UPDATES

HAVE YOUR SAY

To help us continue to support you effectively, please could you spare five minutes to complete our 2023 Readers Survey which you can easily access by scanning the QR code with your smart phone. If you would prefer to enter the link into your internet browser search bar the link is https://www. surveymonkey. co.uk/r/SIUSurvey23

Aside from our birthday celebrations, we have a bumper issue for you including the exciting reveal of the new branding of Country Range which is launching this month.

The brand has existed and been distributed by the Country Range Group member wholesalers for over 20 years so it’s the right time to shake things up and ensure the branding is suitable for the marketplace of today and the future.

Elsewhere, we have a special feature focusing on the live grand final of the 2023 Country Range Student Chef Challenge. These competitions are such an important part of ensuring we attract talent into our amazing industry which is important to us all. If you would like to get involved in one of our features let us know at editor@stiritupmagazine.co.uk

The Stir it up team

Fresh KITCHEN FROM THE

As all things retro make a comeback, it’s no surprise that nostalgic puddings are appearing on restaurant menus again. Here are some highlights from the foodpeople’s School Dinner Puddings Report 2023.

STEAM Pressure cookers and microwaves have made the versatile steamed pudding speedy to cook. Try flavours like ginger, orange, raspberry jam or the muchloved golden syrup. Don’t forget the custard!

ROLY POLY The classic thick suet sponge is making a comeback, with new flavours such as gooseberry and rhubarb, as well as the traditional strawberry and raspberry that we know and love.

BREAD & BUTTER Don’t overlook the classic, but it’s worth checking out variations, particularly the deep-fried version, made famous by Café Cecilia in London.

Readers' lives

NAME: Rich Kendrick

JOB TITLE: Hospitality Consultant

PLACE OF WORK: Headstart Hospitality Solutions - Nationwide

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? Just over 25 years.

PASSIONS OUTSIDE OF THE KITCHEN? I enjoy travelling and always book a local cookery class while I’m away.

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? My first head chef - he was a huge character and gave me a real passion for the industry. I still use some of his tricks today.

WHAT IS YOUR MUST-HAVE KITCHEN GADGET? A calculator! Easily the most important item.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? I like to work with basic ingredients and make something from scratch - flour and sugar.

WHAT’S YOUR TIP TO CUT WASTAGE IN THE KITCHEN? Portion control, measuring and stock rotation.

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

Be enthusiastic! It’s the only thing your employer can’t teach you.

WHAT’S THE WORST JOB YOU HAVE EVER DONE? After school I had a job bailing wood shavings all day.

WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF? After I read Kitchen Confidential by Anthony Bourdain.

WHAT INGREDIENTS DO YOU MOST LOOK FORWARD TO WORKING WITH IN EARLY SUMMER? Asparagus, fennel & beetroots.

RICE PUDDING

It’s all about the toppings when it comes to this comforting bowl of carbs. Seasonal fruits and flavours can help to change it up throughout the year.

CHOCOLATE CONCRETE Do you remember this school dinner dessert? This nostalgic pudding is proving popular again, complete with pink custard.

ARCTIC ROLL Perfect for the summer months, this memorable ice cream cake has many variations these days, including chocolate and black forest flavours.

TRIFLE Restaurants are tending to serve their trifle as single serve with all the layers visible through glass walls. Try seasonal fruits such as rhubarb, apples and berries.

PASTRY When it comes to tarts and pies, how can we forget the classic apple pie, which has also been given the trendy deep-fried treatment. Alongside this, treacle tarts and custard tarts are making a comeback.

JELLY & ICE CREAM This mastery of texture and temperature is being taken to a new level by using freshly churned ice cream and real fruit jelly.

REAL FRUIT

WE’RE GOOD TO GO

CALENDAR Cooks

June

2ND JUNE – NATIONAL DOUGHNUT DAY

Add the retro classic flavours of Black Forest to your doughnuts with this recipe using Opies Black Cherries with Kirsch and Black Cherry Jam.

3RD JUNE – THE BIG LUNCH

Perfect for sharing, this Chicken Paella is made using MAGGI® Rich & Rustic Tomato Sauce and MAGGI® Chicken Bouillon.

12TH – 18TH JUNE – DIABETES WEEK

Use the flavours of stem ginger and cinnamon to add natural sweetness to these delicious sugar free biscuits.

16TH JUNE – NATIONAL TAKE BACK THE LUNCH BREAK DAY

This grab-and-go Vegetarian BBQ Meatball Sandwich uses GARDEN GOURMET® Vegan Balls. Turn it into a hot panini style sandwich or fill with fresh crisp salad.

3RD – 7TH JULY – GREAT BRITISH PEA WEEK

Hero the pea this summer with this fresh and tasty pea and spring onion soup with a parmesan crisp.

7TH JULY – WORLD CHOCOLATE DAY

These chocolate and hazelnut brownies are simple to make and a temptingly gooey way to hero chocolate.

13TH JULY – INTERNATIONAL FRENCH FRY DAY

Perfect for outdoor catering in July, these salt and pepper dirty fries elevate the French Fry to another level.

16TH JULY – NATIONAL CHERRY DAY

This cherry bakewell ice cream recipe uses a broken piece of cherry pie in a creative way to reduce food waste.

Halibut

1/

Official Tasting Notes

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

Halibut are among the largest known species of fish in the world and can grow to enormous sizes, with the world record weight for a caught halibut standing at over 30 stone. They feed on almost any fish or animal they can fit into their mouths. Small halibut are called butts and chickens, medium-sized halibut are called turkeys and big halibut are called barn doors!

Halibut are dark brown on the top side with an off-white underbelly and have very small scales invisible to the naked eye embedded in their skin. The benefits of eating halibut are indeed numerous as it contains a wide range of nutrients and vitamins.

Eaten fresh, the meat has a clean taste and requires little seasoning, with firm meaty flesh that holds flavour well and cooks perfectly under the grill. While halibut can make a great alternative to cod or haddock it is also in danger of overfishing, so make sure you buy from a sustainable source.

WASTE NOT WANT NOT

There is no need for any of your halibut to go to waste. Use the trimmings and bones to make a versatile fish stock which can be used to make a rich and flavoursome fish stew or curry. The meaty flesh is also great in tacos or fish cakes or combine with béchamel to make Spanish croquettes. A potted fish pâté sealed with butter can last up to a week.

PAN-ROASTED

2/

WOOD-FIRED

We love this dish in the summer in our wood fired pizza oven in the garden. Oil the halibut, season and pop on a roasting tray in the oven for 5 minutes. Serve with a knob of fennel and caper butter and fresh garden salad.

Dover Sole

WITH CHORIZO BUTTER

Oven-bake the halibut with chorizo butter. The butter will blacken and the flavour will seep into the fish. Serve with smoked aubergine puree and spiced chickpeas.

4/ 3/

CEVICHE

Ceviche is effectively a raw marinaded fish cured with lemon and lime. This dish sits nicely with compressed cucumber, charred cantaloupe and passion fruit.

5/

POACHED

Also In Season:

EAT THE SEASON

This month’s recommendations come from Ryan Miller, Head Chef at the award-winning Selkirk Arms Hotel in the pretty harbour town of Kirkcudbright. Ryan has been at the helm of the kitchen for six years, bringing a wealth of knowledge from his previous experience at Chewton Glen, The Horseshoe Inn and the game reserves of South Africa.

PUTTING CARE AHEAD OF PROFIT

Quantum Care, Oakmoor Lodge, Bushey, Hertfordshire

Celebrating its 30th anniversary in 2022, Quantum Care clearly has no plans to slow down anytime soon, their new Oakmoor Lodge site launches in Bushey, Hertfordshire, this year and two more are under construction. Set up in 1992 as a not-for-profit company, Quantum Care was one of the first to take on and operate care homes that were previously run by local authorities in Hertfordshire. With a clear vision to improve the lives of residents and put them at the heart of decision-making, the company began an ambitious £30 million refurbishment and development programme. In 2005, Quantum Care opened its first purpose-built home in Essex and followed this with additional builds in Bedfordshire. With Oakmoor

Lodge and Forest View Homes set to open soon, the number of homes under the Quantum Care umbrella will total 22.

Donna Steeden, Support Services Manager, is responsible for keeping residents happy and healthy. Having worked for the organisation for 25 years, she now oversees all the catering, housekeeping and laundry teams across all the homes.

“The fact that we put care ahead of profit means our residents are at the heart of what we do,” says

Donna. “Across the homes we have over 100 dedicated caterers in our food team ensuring our 1,400 residents get the choice, variety and nutrition they need, not just to stay healthy but to enjoy and celebrate each and every mealtime.”

“We approach service like a restaurant. It needs to look appetising and taste amazing. All our food is prepared fresh on site using local ingredients wherever possible and we constantly ask for feedback from our residents. This can be via residents’ forums, meetings, food tasting events or activities. We regularly create bespoke menus for residents on their birthdays, for those with certain dietary requirements and also for special occasions and seasonal events. We have the

traditional favourites such as our roast dinners, afternoon teas and fish and chips, but our residents are definitely more adventurous. Many have travelled or lived in various places across the globe, which means that they are open to trying different dishes.”

Quantum Care’s Garden City Court home in Letchworth recently won 2 awards from the Vegetarian for Life organisation for their vegan dishes and the team are constantly striving to build upon their achievements. “We’re passionate about pushing boundaries when it comes to the foodservice side of things,” comments Donna. “With this in mind, we ran a Nutrition Forum for all our home and chef managers this spring. The whole day was dedicated to looking at our food provision, what works, what does not and what we can do better. This is such a great and unique opportunity to really concentrate on food, from fortification of foods and mealtime experience to the impact of oral health on a person’s nutritional status.”

“We have the choice, variety and nutrition residents need to stay healthy and enjoy and celebrate each mealtime.”

Above (main, left to right)

Vegetarian for Life - Donna taking part with our chef managers on an online Vegetarian for Life training session (during Covid)

Donna training care staff on texture modified diets

Left (clockwise)

Anson Court opening buffet Quantum Care Happy Residents

HELLO Summer

10TH JUNE

GIN DAY

While people are tipping rum to reign this year as the hottest drink of the summer, gin’s popularity won’t be disappearing any time soon so make the most of National Gin Day celebrations on the 10th June. It could be some new cocktail serves for a gin garden party or with retro desserts which are definitely in-vogue, why not try this stupendously stunning Gin & Tonic Trifle.

15TH JUNE

World Tapas Day

There is no doubt that Spain’s cuisine has been one of the key trends of the last decade with chefs such as José Pizarro and Nieves Barragán, plus restaurants like Iberica, Barrafina, Brindisa, Lunya, Bar 44 and Sabor, helping to raise the profile of the country’s food and drink – and especially the tasty tapas. Literally meaning lid, it is thought that tapas first came about in Andalucía when drinkers asked for a lid on their glass to stop the fruit flies spoiling their special sherry. A plate was placed on top as a barrier and soon, small morsels of food or tapa found their way onto the small plates. Just like that, tapas was born and in the last few years small plates have been integrated in to many other cuisines.

So, as World Tapas Day is celebrated on the 15th June, it’s a great time to lift the lid on these small pleasure plates and we have some Span-tastic products to help you get involved. Our shoestring fries are fantastic for the tavern favourite Huevos Rotos (broken eggs on chips) or for the ultimate Croquetas, our creamy white bechamel sauce mix is the perfect, easy-to-use ingredient. You just need some of our Country Range Breadcrumbs and maybe some jamon, cheese or even some salt cod for a serving of small plate bliss.

Gin & Tonic Trifle

Ham Croquettes

17TH - 25TH JUNE

Picnic week

There may have been a time when a picnic was a strictly BYO occasion but not anymore. Cafés, restaurants, pubs and hotels have all upped their game to cater for the outdoor enthusiasts and picnickers. Whether it’s smaller snacks and drinks, sandwiches, our award-winning Cornish pasties, pastries or even something a little more indulgent involving afternoon tea, cakes and fizz, make sure the menu is filled with some basketpleasers to entice.

With Picnic Week taking place at the end of the month, it’s now time to bring out your picnic ‘A’ game and there is no reason why care homes, schools, colleges and even hospitals can’t get in on the picnic act too. Remember that a picnic doesn’t have to mean going miles away, it’s just a great way to allow guests to enjoy and eat in the fresh air so make sure you have portable picnic options available. These Japanese-inspired cauliflower katsu noodles are a fab food-to-go option, provide a burst of global flavours and also tick the plantbased box.

To add some sweet nutty glitz to the occasion, how about these charming colourful cupcakes made with pistachios? Tipped as a nut on the rise in 2023 due to their fantastic flavour, visual appeal and versatility, these pristine pistachio picnic pleasers are a sure-fire summer slam dunk.

Pistachio Cupcakes

18TH JUNE Beefand Beer Casserole

GET THE BEER IN FOR DAD

Let’s make this year’s occasion a day to rival Mother’s Day by making it pop for papa. For the ale-loving dad, why not knock up this beer-infused casserole.

Cauliflower Katsu Noodles

Branching Out

HOW RESTAURANTGARDENING HELPS TO BALANCE THE BOOKS

Many restaurants have started growing their own produce, developing menus around the food they produce to combat the rising price of fresh produce and sustain supplies of fruit and vegetables.

Growing your own produce doesn’t require a large plot of land. As Toby Baggott, co-founder of Roots + Seeds Kitchen Garden in Cirencester says, “Start with the space you have even if it’s just a windowsill for growing herbs or a balcony to house a few pots. Take the leap and have a go at planting a few seeds and watch them grow. Sow what you want to eat, don’t be intimidated and learn from your mistakes.”

Roots + Seeds Kitchen Garden café and restaurant overlooks their

quarter-of-an-acre garden, where a broad range of produce is grown including kohlrabi, trombone courgettes, purple heritage carrots, purple peas and rhubarb. Tony says, “It’s so rewarding serving customers produce grown on-site and they can see the fruit and veg growing from their table!” The Kitchen Garden is also used as a community space for schoolchildren to grow food, “so there are educational and wellbeing advantages too,” he adds.

At the Three Fishes in Clitheroe, Lancashire, the whole menu and ethos is geared around the produce it grows on its one-acre vegetable garden and huge polytunnel. Produce includes brassicas, squash, pumpkins, peas, beans, broad beans and Swiss chard. Nigel Haworth, chef patron, says, “By growing our own produce, we are creating a sustainable restaurant, one that reduces

our carbon footprint and provides a bounty of fresh and nutritious produce. My advice is that if you have the space, it’s the future. The cost and quality of flavour is well worth the extra effort. The best way to go about it depends on the scale of your business. Have a go - it’s not as difficult as some might think, but you do need a gardener if it’s on a reasonable scale.”

Gardener, Edward Parker, is in charge of the Three Fishes’ plot, which has a ‘no dig’ approach, meaning the soil is left undisturbed. “This helps the plant roots grow, maintains the essential nutrients and prevents soil erosion. We feed the soil with organic matter and let nature work its magic,” says Nigel.

At The Chubby Castor in Cambridgeshire, 70% of vegetables used in their menu are grown in the 2,000sqft garden next to the kitchen, while the other 30% is sourced through eco-friendly partners. Chef patron, Adebola Adeshina, says, “It’s rewarding to watch our own produce grow, create menus

around it, knowing what will be ready to harvest and when, and then prepare dishes in our kitchen using our own vegetables, salad leaves and herbs.”

The Yard, Adebola’s sister alfresco restaurant, uses vegetables and salad ingredients exclusively from the kitchen garden. Around 30 varieties of vegetables and herbs are grown in the garden and in greenhouses, which are looked after by gardeners Eileen and Martin Stalley.

Adebola says, “Go for it. Even if you only have a small space, it’s worth it. I promise you that you won’t taste better fruit and vegand it also enables you to avoid any issues there may be with supply in the future if you grow your own.”

“Go for it.

Even if you only have a small space, it’s worth it. I promise you that you won’t taste better fruit and veg”

Above (main clockwise) Nigel Haworth in garden of the Three Fishes Roots + Seeds

Left Roots + Seeds Kitchen dish

PREVENTING DEHYDRATION AND MALNUTRITION IN THE CARE SECTOR

During the summer months, hydration should be at the top of the list for any care home. Not only does it improve coordination which, in turn, reduces the risk of a resident falling, it also aids digestion and quality of sleep.

Leni Wood, head of nutrition and wellness at Nellsar Care Homes, says, “Using foods with high water content such as cucumber, strawberries, celery, lettuce, carrots, broccoli, watermelon and cantaloupe will help during the summer. Soups, broths and stews are a great way of including hydration into a meal plan, as well as jellies, milk puddings, lollies, sorbets and pureed fruits. Cut up tomatoes and cucumber with some cheese and serve as a hydrating snack, but the main thing to consider is the person’s preferences and ensure you are offering their favourite fluids and hydrating foods.”

The chef at Harrogate Neighbours, Marc Eves, serves dishes such as casseroles with gravy and vegetables, “as they have a good amount of fluid. Soup

is a great source of fluid intake –we use seasonal vegetables such as broccoli, carrots and onions.

Shepherd’s pie or cottage pie work well – I add milk to the mash potato for extra fluid. For desserts, trifles are another good dish to serve, not only as a form of nostalgia, but also because of the fluid from the jelly and cream. We serve tea, coffee, juice and water with every meal and encourage residents to drink plenty of fluids throughout the day.”

Nutrient dense food is also required to help prevent malnutrition. Sophie Murray, Nutrition and Hydration

Ambassador at NACC and Governance and Regulation Manager at Harbour Healthcare, says, “Nutrient dense foods are those that are created by nature to support a new life, such as eggs,

milk (or milk powder), seeds, nuts and legumes.

Menus should involve a balance of dishes. A frangipan tart is better than a treacle sponge for the addition of protein from the ground almonds in the recipe. You have to be careful – by adding hydration to a dish, you may dilute nutrients, so having nutrient dense food with delicious drinks is a good plan.”

Menus need to consider the needs of all residents. “For example, there may be a requirement for two porridge batches at breakfast – one with the addition of skimmed milk powder and one without,” says Sophie. Other suggestions include serving beans and cheese on toast instead of toast and jam for breakfast, banana and fortified custard for dessert or a cheese board for snacks.

At Nellsar Care Homes, a fortification plan is put in place when a resident is identified as being at risk of malnutrition due to weight loss.Leni Wood says, “This

Seasonal Soups

includes increasing calories over the course of a day based on the person’s favourite foods and dietary requirements. For residents who are dairy intolerant or vegan, we add ingredients into dishes. These include oat cream, soy cream, coconut cream, avocado, blended nuts (especially cashews which are high in calories), banana, honey and dates.”

Berry Trifle

“The main thing to consider is the person’s preferences and ensure you are offering their favourite fluids and hydrating foods.”

Can G-LOCAL support a food systemin a crisis?

With a rapidly growing population, climate change and shifting dietary preferences, the traditional methods of food production and distribution are struggling to keep up. In response, a new concept has emerged: g-local food - a term derived from the words “global” and “local,” which refers to a food system that seeks to combine the best of both worlds to deliver the efficiency and innovation of global food production with the sustainability and community focus of local food.

At its core, g-local food is about creating a more resilient, sustainable and equitable food system that benefits everyone, from producers to consumers. The key principles of g-local food are:

EMPHASIS ON LOCAL PRODUCTION

One of the primary goals of g-local food is to encourage local food production. This means supporting small-scale farmers and producers, creating local food networks that connect consumers with food sources or growing your own crops for use in school kitchens, restaurants and care homes.

ACCESS TO GLOBAL FLAVOURS

While local food production is important, it doesn’t always sustain consumer demand. Our appetite for global flavours requires ingredients and fresh produce from overseas. When the economy is in flux, or border policies change (such as Brexit), the impact on the food chain is significant.

SUSTAINABILITY

Sustainability is a key principle of g-local food. By adopting sustainable practices, g-local food can help to protect the environment, support local ecosystems, help us adapt to a changing climate and ensure the long-term viability of the food system.

COMMUNITY FOCUS

Creating local food networks that connect producers with consumers promotes food education and awareness which can help to build stronger, more resilient communities that are better equipped to meet the challenges of the future.

THE IMPACT OF CLIMATE CHANGE

Despite climate change rapidly effecting the yield of our native crops, niche producers are benefiting from rising temperatures and changing rainfall patterns which are naturally altering the crops we can now grow on home soil. Sparkling wine made with locally grown grapes which used to be ridiculed internationally, is now winning awards for its flavour, and nuts which rarely grew in our cooler climate are being introduced by trailblazing farmers who are taking a longterm view on producing a reliable and sustainable food source.

Suppliers of locally grown tropical fruit and vegetables are in the minority, but they have been steadily increasing over the last 5 years. Looking even more locally, there are many operators growing their own fruit and vegetables, g-local takes that one step further.

One such chef taking up the mantle for g-local food is Joe McCullough, chef at the Premier League football club headquarters. His passion for growing fruit trees (especially those not supposed to survive in the UK climate), has led him to successfully produce satsumas in winter and a host of other fruit including loquats, persimmon and pineapple guava to name a few.

HARVESTING THE REWARDS

The benefits of g-local food are widespread. It helps to create a more resilient food system that is better able to withstand the challenges of climate change, population growth and other global trends. By emphasizing local production, g-local food can reduce the dependence on global

food markets, ensuring that restaurants, care homes, hospitals and schools have access to nutritious food even in times of crisis.

Encouraging residents and children to get involved in growing exotic species not only enhances physical fitness, but it also exercises the mind too. For children, it broadens their knowledge of how food is cultivated and enables schools to connect international foods with broader learning about the world we live in. For care home residents, it might re-ignite a memory from a holiday or provide sensory stimulation with different textures and scents in the garden.

INCORPORATING G-LOCAL FOOD ON YOUR MENU

By incorporating global ingredients, chefs are able to create unique and diverse menus that cater to a wide range of tastes. It may require a bit of creativity and planning, but the results are worth it.

To create a menu that is both globally inspired and locally sourced - whether growing your own, or partnering with local farmers - research the ingredients that are in season, so you are prepared for when your menu needs to rotate and how many times it needs to change throughout the year.

G-LOCAL MENU INSPIRATION

By swapping a few ingredients, lift your menu with g-local fruit and vegetables

• For a refreshing palette cleanser, make a British grown watermelon sorbet

• Make the most of summer, create a fruit cocktail with pomegranate and gin

• Create a sweet treat with a blueberry and lemon fool

G-local food can also promote healthier eating habits by emphasizing fresh and nutritious foods that may otherwise be too expensive to purchase. There are many health benefits of non-native fruit and veg, some – such as blueberries – have long been heralded a super-food. Having this produce readily available can help to reduce the prevalence of diet-related diseases, such as obesity, diabetes and heart disease. With its high water content, fruit is an ideal way to keep residents in care environments hydrated during the summer months and offering a wide variety throughout the week helps to maintain interest and engagement with snacks.

• Take a fresh approach to a classic with sausage, mash and Dijon-apricot mustard

• Serve a classic afternoon tea with strawberry and pineberry jam

• Spice up a butter board with naturally sweetened honey loquat butter

Although some species such as pineapple guavas, blueberries, pineberries, pomegranates, figs and apricots are grown with success in the open as long as temperatures do not get too cold, many others can be grown using polytunnels, cold frames and greenhouses.

G-local menus provide an opportunity for chefs to showcase their culinary skills, so encourage them by making menu development fun, giving them time to explore new ingredients and involving the wider team in taste tests to help sell-in new dishes. By combining local ingredients with global influences, flavours and cooking techniques, chefs can introduce innovative new concepts that offer a twist to the traditional, or a new flavour profile.

Innovation is critical to the success of g-local food. For it to succeed, we need to embrace new technologies and experiment with new approaches to food production and distribution. With the world changing at such a rapid pace, the pressure on our food chain will only increase. Small changes to how operators source and produce ingredients will undoubtedly have a big impact long-term.

Contact your local Country Range Group wholesaler to find out more about their wide range of products, how they help to support charities in your area and how they are focusing on different areas of sustainability within their businesses.

“Encouraging residents and children to get involved in growing exotic species not only enhances physical fitness, but it also exercises the mind too.”

Watermelon

Sorbet

THROUGH FOOD Enhancing the school curriculum

Enabling children to grow their own fruit and vegetables, prepare and cook food, discuss food sources and learn about recycling are some of the recommendations set out in last year’s policy paper on sustainability and climate change for education, issued by the Department of Education.

Washingborough Academy in Lincolnshire has been implementing these recommendations for their 280 pupils over the years. Dr Jason O’Rourke, Headteacher says “We want to make a difference to children’s lives, that’s what our job is as educators. I’m glad the government has come on board with this. Food education is vitally important. We take a whole school approach and look at how we can incorporate aspects of food education into other subjects such as Maths and English. It’s also about children’s health and wellbeing.”

The school has a 300sqm organic kitchen garden and a 72m long polytunnel, beehives, a Lincolnshire Heritage orchard and free-range chickens (although they are kept undercover at present because of bird flu). The school is committed to only growing heritage and heirloom seeds to promote biodiversity. “If you stick to manufactured seeds, you can’t save them – you have to buy them again. Children learn how to save

seeds. For example, take a tomato at the end of the season, squeeze the seeds out into a jar of water and after 24 hours there will be new seeds which sink to the bottom and can be used next year,” Jason says. The other advantage is the broad spectrum of species such as black tomatoes, purple carrots and tromboncino squash. “It opens children’s eyes to the range of vegetables and the concept that if you don’t like one apple, it doesn’t necessarily mean you dislike all apples,” he says.

Emma Keyworth is the school’s gardener and takes a group of children every week to do weeding, planting, saving seeds and harvesting, with specific classes responsible for growing individual species. Food education continues at home as the school holds regular plant sales, encouraging parents to buy seedlings and grow them at home.

“This gives children the connection to nature and where food comes from which is becoming less and less highlighted in society,” says Jason. “I asked a child where their food comes from – we used to get the response ‘the supermarket’ but she said, ‘It comes from Mummy’s iPad’. Getting children actively part of the process of producing food is critical – they become curious and want to try the food as well.”

A considerable amount of food produced in the kitchen garden is used in the school kitchen. School chef Michael Richardson is involved in the choice of crops grown in the garden, discussing what he would like to use in menus and what will be required in TastEd food education lessons. Jason is co-founder of TastEd, a charity which delivers food sensory education.

The school has a kitchen designed for children, with induction hobs

and an oven, although cooking lessons are also conducted in classrooms by means of a portable box of cooking utensils and a small induction hob.

Each class cooks once a week as part of “Snack Shack”. This is where the children prepare a healthy snack such as sweet potato and chilli muffins which are sold in break time on a Wednesday. “This not only provides children with healthy food, but it also enables them to learn cooking skills and develop an awareness of food. The profit is used to buy ingredients for the following week,” says Jason. You can find out more about TastEd by visiting www.tasteeducation.com

Above Pupils at Washingborough Academy exploring the organic kitchen garden

Left (left to right)

Pupils attending to the academy’s beehives and the school garden polytunnel

Images by Pete Taylor

HOW TO make the most OF EVERY EVENT

WHY SHOULD OPERATORS PUT ON EVENTS THROUGHOUT THE YEAR?

Hospitality is evolving and customers are increasingly looking for immersive and engaging experiences. By hosting unique in-house events, you can deviate from your standard offering, create memorable and exciting experiences, and drive additional footfall by giving your customers another opportunity to choose you.

WHAT ARE THE MOST COMMON MISTAKES MADE/ WHAT SHOULD OPERATORS AVOID?

and explains why events are so critical to keep the sector alive.

When planning and hosting events, it’s important to never be rushed –timelines and a clear plan need to be in place in advance to ensure it is a complete success for both the attendees and the operator. Communication amongst all departments is key.

HOW MANY EVENTS SHOULD AN INDIVIDUAL OPERATOR LOOK TO INTRODUCE IN ANY 1 YEAR?

This is dependable on the scale of the business. We have a whole host of

gorgeous locations and a varied customer base, therefore we usually aim to run 4 - 6 monthly in-house experiences a year outside of our core offering. This allows us to keep things fresh and interesting. Key diary dates and public holidays when people are looking to celebrate should also be considered when preparing the calendar.

HOW FAR IN ADVANCE SHOULD OPERATORS START PREPARING FOR EVENTS?

Ideally concept, brief and timeline should be agreed 3 months prior to an event. There should a minimum of 8 – 10 weeks of promotional activity pre-event to gain traction for bookings and ticket sales.

HOW DO YOU TAKE YOUR EVENTS TO THE NEXT LEVEL?

Largely through strong collaborations with like-minded partners and brands. Working alongside innovative partners can take your event to the next level and encourage you both to think outside of the box. It allows you to look at the same event from a different standpoint and combine ideas which enables you to create something truly special together!

WHAT ARE THE TOP 5 THINGS TO CONSIDER WHEN ORGANISING AN EVENT AND WHY ARE THEY IMPORTANT?

OFFERING

Food and Beverage, entertainment, additional extras. Determine what sets the event apart.

FEASIBILITY

Does the event concept work for the brand and the chosen venue? It’s important to choose the right space to ensure the experience can be operationally delivered.

TARGET MARKET

The target market needs to be identified – who will attend this event and why?

PROMOTION

A structured promotional and sales plan to ensure you generate the maximum reach and exposure without saturation. Enough lead time is essential.

PRICE POINT

Is the price point right for the offering and does it stack up against competitors? It must be both profitable for the business and a sellable product.

Introducing our brand new look!

With over 700 products in our ever-growing portfolio and exciting new solutions launching every year to ensure you stay at the forefront of trends, we’re delighted to unveil a new brand refresh that we think you’ll love.

Our old branding and identity served us well, but we wanted to inject a new dimension of vibrancy to truly showcase our personality and passion for ingredients, you the creators and foodservice as a whole.

Combining visuals of a rolling hillside, a cloche and our brand initials, the new logo highlights our obsession with where our food comes from and how it is used by chefs to impress. The new vibrant colours are a radiant reflection of the colourful ingredients and recipes, plus the cultures, from which they come.

While our appearance has been given a makeover, our core values remain. We guarantee that our pride in responsible sourcing and our commitment to quality, value and choice remains.

Everything we do at Country Range is created to help those who serve food to others, to always serve their best. Country Range products are truly created for the makers.

Timeline

1985

The brand launched with a range of around 50 key lines including tea, baked beans, oil and orange juice.

2001

We updated our packaging to a 3 colour duo-tone design.

2012

We updated our packaging to the design you will recognise today.

2004

We launched our frozen range with prawns, scampi, battered and breaded fish, and vegetables.

Our core principles

CREATED FOR THE MAKERS

2015 2023

We became the sponsor of the Craft Guild of Chefs Student Chef Challenge and we have been committed to supporting up and coming catering talent ever since.

Country Range products offer great quality, value and ensure absolute consistency in our dishes. The butter, olives, balsamic glaze and apple sauce, to name a few, are all fantastic products and regulars on our menus.” Café, Bedford

The Country Range brand was created specially to meet the needs of you, the caterers, who take pride in making food for people. Each product is developed for use in a professional kitchen – with your needs in mind, right down to the right size of pot. The right portion size. The right amount of sauce for the beans. The right level of creaminess. The right texture. We sweat the details because we know they matter to you.

SUSTAINABILITY

We are dedicated to reducing excessive packaging and moving to more recyclable, biodegradable and environmentally friendly solutions. We recently removed all black plastic from our packaging, and we are increasingly using recyclable plastic in our packaging wherever possible. You will notice that not all of our packaging will change at once. That’s because we are ensuring that there is zero wastage of any of our existing packaging before changing to the new design.

INNOVATION

Today we have over 700 products in the range and we are delighted to reveal our new look to take us into the future.

We are always striving to develop the range to guarantee that our products continue to meet the needs of caterers. Our in-house professional development chef ensures that our products reflect emerging food trends, and we launch around 40 new products every year. Our new Signature Range will enable us to be even more innovative, giving you even more choice.

As part of the brand refresh, we’re also over-themoon to roll out another level to our portfolio – say “hello” to our sleek and sexy signature selection. Perfect for chefs cooking for special occasions or looking to add some fine-dining glitz to the menu, the new Country Range Signature collection contains carefully sourced, premium ingredients and products from across the globe.

Did you know?

We launched our first Country Range ethical tea bag in 2009. Now, our high-quality Rainforest Alliance tea bags are one of the first products in the Signature collection.

VALUE

We understand that you need consistently good quality, good value products to maximise margin. Our experienced team of buyers are dedicated to working closely with manufacturers to ensure that we are getting products at the best value and passing that value onto you, because catered food should always be good quality, regardless of budget.

QUALITY

We know how much consistent quality matters. That’s why all our products are BRC (British Retail Consortium) accredited and tested thoroughly through benchmarking and blind taste tests. And why we have a dedicated Quality Manager in house.

Get readyPlasticforFree July

Organised by the Plastic Free Foundation, a global not-for-profit organisation, Plastic Free July is a month of global action, raising awareness among businesses, communities and individuals to reduce plastic waste. For the hospitality sector, it provides a great opportunity to take small, daily activities which reduce single use plastics. Businesses are encouraged to sign up to the challenge online and will receive tips and examples to get started.

One tip is to conduct a stock room or refuse bin audit. Jess Bushby from the Plastic Free Foundation says, “Go through all the rubbish and create an inventory of the disposable plastic items you use in your business such as coffee cups, plastic plates, knives and forks. Once you’ve established what products you want to avoid, talk to suppliers and ask them if they have alternatives and

consider the packaging they currently send their products in.”

A great way to engage staff is to kick things off with a plastic free morning tea and get the conversation started. Jess says, “This is an opportunity to share food and drink that hasn’t been wrapped in plastic and start having conversations around plastic free ideas and sharing solutions. People also call it a plastic free lunch, tea break, elevenses and many more.”

Start small with your changes. Jess says, “It’s important to make one or two small changes. If you try and change too much at once, it may feel overwhelming and unachievable.”

A ‘changeover toolkit’ can be found on the Plastic Free July web site with useful resources such as posters for display to show customers that your establishment accepts and encourages reusable

cups and containers. Jess says, “Demonstrating your values to your customers is good for business and can have huge impacts on the environment. Foodservice businesses reach hundreds of people – the more people who are aware of the issue and the solutions, the more impact will be made.”

Reducing the number of single use disposable cups is important. It’s a good idea to offer discounts to people who bring in their reusable cups as an incentive.

Jess says, “Other cafes simply train their staff to ask customers if they brought their reusable cup when they take an order. This will often work as a prompt for customers to remember it next time. Social media posts are another effective way to let customers know that reusable cups and containers are encouraged.”

Other solutions include a ‘mug library’. Collect a range of ceramic mugs, display them and add signage to encourage customers to use one if they forget their cup, and they can return it later.

THE PLASTIC FREE FOUNDATION HAS THE FOLLOWING SUGGESTIONS:

• Swap single use condiments for large bottles that can be refilled such as soy sauce, tomato sauce, mayonnaise, butter, jam, vinegar, salt and pepper

• Swap plastic cutlery for reusable metal sets or consider renewable or compostable cutlery for takeaways

• Swap plastic plates for ceramic

• Encourage customers to bring their own container when ordering takeaways

• Encourage customers to bring back cup holders for reuse

• Offer filtered water in glasses instead of plastic water bottles

Find out more at www. plasticfreejuly.org

HELLMANN’S REAL TOMATO KETCHUP IS MADE WITH SUSTAINABLY SOURCED TOMATOES

FOOD TASTES BETTER WITH HELLMANN’S

WE’RE ON THE SIDE OF FOOD

Makingendsmeet

Chick PeaBallsinTomatoSauce

CHICK PEAS

High in protein and fibre, chick peas are often used in vegan and vegetarian dishes as a filling alternative to meat. Hummus is, of course, a popular and delicious usage, with seemingly endless options for adding different flavours and textures. I would also recommend doing the same with another favourite chick pea recipe of mine, falafel. A versatile, easy-to-eat and textural dish, you can add a variety of additions and serve in different ways. Try my sweet potato falafel, served with tortilla wraps for a great outdoor dish in the summer months. A great childfriendly recipe is a take on meatballs and spaghetti, using chick peas to make the tasty balls, with a vitaminpacked tomato sauce.

Kidney Beans

KEEP YOUR FINGER ON THE PULSE

This month, Country Range development chef, Paul Dickson puts the spotlight on four of the most used tinned pulses to inspire you to put them at the forefront of your menu this summer.

We can sometimes overlook the humble tinned chick pea or kidney bean. However, the versatility and ease of use of tinned pulses is not something to be sniffed at. With rising costs of ingredients such as meat, pulses can be a cost-effective way to bulk out recipes with nutritious, protein-rich goodness.

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.

Cannellini Beans

These creamy white beans are full of nutritional value and are as versatile as any bean to add to stews, soups and casseroles. But I also like to use their creaminess to create extra-nutritious sides. This mash using cannellini beans, parsley and garlic is delicious as an alternative to potato or a topping for toast, as well as being suitable for those with dysphagia.

Jerk Chicken Rice & Peas

Undoubtedly the biggest use of kidney beans is for chilli and there are so many different ways that this can be made and served, making it one of the most versatile dishes in catering across all sectors. As we move into the summer months, another great way to include kidney beans is in the Jamaican staple, rice and peas. The peas are actually kidney beans, and the addition of coconut milk makes this a really tasty and comforting side. Ideal as a barbecue accompaniment, particularly if you’re using spicy marinades and seasonings.

Sausage Butterbean

Casserole

BUTTER BEANS

I love the chunkiness of butter beans and their mild taste, which means they can be married with a lot of different flavours. Their size makes them ideal for bulking out recipes, such as creamy chicken, leek and butter bean casserole, meaning that you can serve less chicken per portion. This classic sausage and bean casserole is a great way to pack nutrition into a dish whilst keeping the cost low, making it a hit across a variety of sectors.

Cannellini Bean Garlic Mash

GUMBS Keith

EXECUTIVE CHEF, FENCHURCH RESTAURANT

It’s been a busy 12 months for Keith Gumbs, after becoming one of the first judges on the inaugural Young Masterchef and then taking over as Executive Chef at London’s sublime Fenchurch Restaurant last December. We caught up with him to discuss his first food memories, his pathway in the culinary arena and his hopes for the future.

What are your first memories of food?

My first distinct memories of food are the smells and sounds coming from the kitchen as my mum cooked when I was a kid. She was a popular chef on the island of Anguilla where I was raised, so I vividly remember her cooking and baking. It could be a traditional rum cake with loads of rum and spices like star anise, cinnamon and ginger, which I remember hitting my nose. She would always call me over to taste the raw batter. The licking of the back of a spatula has always stuck with me - that’s how it all begun.

How did you begin your career as a chef?

I was a 400 and 800 metre runner as a teenager and actually had a scholarship to attend a training camp in Jamaica. You could say I was a bit of a delinquent though and due to an incident, my coach decided to postpone my scholarship for 6 months. At the time, I thought this was extremely unfair. I was the second fastest in the school and had travelled and represented my island at the world championships in Canada so I was disgruntled and started to look at other opportunities. Le Cordon Bleu were actually sending scouts to our school at that time and I was spotted and spoke to their representatives. I then spoke to my parents about a culinary career path and within a couple of days they had hooked me up. I think they saw it as a way of getting me off the island and away from bad influences.

I thought I would be going to a school in the Caribbean where it would be a couple of hours by boat from home, but I ended up being enrolled to London at the age of 16.

Who have been your mentors?

Julian O’Neill has been key to my development as a chef. It wasn’t like he was a Michelin star holder although for me he has always had Michelin star qualities. He saw the raw talent in me, he pushed me, he helped to temper my own temperament and he nurtured me. He was always looking to push me on and help me improve so he’s someone I always like to mention. I also have a tremendous amount of respect for Tom Aitkens. I worked with him at his Michelin starred restaurant on Elystan Street. He has a very intense working method, he’s very creative and I like the style he has.

Tell us about Fenchurch Restaurant I recently took over Fenchurch Restaurant in early December, so it’s

Above Keith Gumbs

Right Fenchurch at Sky Garden

been incredibly exciting. The focus has been on creativity and really searching for the things that will be the next big trends. That means within the Fenchurch framework and goals but alongside my own personality, profile and style of food. We have a fantastic venue on the 37th floor and we’re part of the very reputable Rhubarb Hospitality Collection in Sky Garden so it’s a great place to work.

How did your role on Young MasterChef come about?

After my stint on Great British menu, I was contacted by several TV production companies and I did a few screen tests but nothing really materialised. Then out of the blue, Shine TV contacted me and it all happened very fast. TV was definitely on my radar but I wasn’t actively pushing for TV opportunities. I have five children so teaching kids and the next generation is something very close to my heart.

Young MasterChef is a great way of showcasing the changes that have been made in kitchens since Covid and will help to re-educate young cooks with the right skillsets and show them that a professional kitchen is a fantastic place to be. Hopefully we can continue to help throw the net wide and re-invigorate those with a passion for food and shine a beacon on the industry and the career prospects it offers. We’re attracting a new generation and there will always be a firm hand of understanding that a kitchen requires discipline, but we want to also show that it is accessible to all and a place of fun, friends, learning and enjoyment.

What is your process when creating dishes?

First, I work out the compatibility of the ingredients – what is coming into season, protein, veg etc. How can they work together?

Then I work out what textures I want from each ingredient – puree, gel, crisp etc. Next, I decide what techniques I need to get the flavours and textures I need. I then look at how I want the dish to look and be plated. When everything is cooked to the required specifications, I then plate it up and we’re generally about 60% done at this stage.

I then look at it, taste it, review it and see where I need to minus, add and then we go again. By draft 3, it’s normally 95-100% completed. You often have great ideas in your mind but by the time you bring that to the plate, practicalities and limitations often mean the idea has warped. You have to strip them back and work to the strengths of your kitchen, resources and team.

How long does this take?

Maybe a couple of weeks to really perfect a dish but it varies. We may be working on a menu for an upcoming season where we have more time to prepare, or we could be working with a new ingredient for a seasonal special. If we can get 3 or 4 drafts done in a week, then another week of perfecting the processes, then we’re ready to go.

Favourite dish to cook?

I love using scallops – they’re very versatile and they can go with anything – meat, fish, shellfish, pork, raw or cooked. My favourite dish would be seared scallops with a lobster butter green sauce – which is a little like a curry, served with some carrots and coconut. A nice summer dish.

Aged Duck Tamarind Turnip

INGREDIENTS

For the Patty dough (meat) for veg version swap duck fat for same quantity of butter:

900g flour

260g unsalted butter

180g duck fat

30g turmeric

30g sugar

30g sazon orange (if theres no sazon,10g salt)

460g cold water

For the Duck Leg Mix:

20 confit duck legs

1 litre Jus

12 shallots sliced

2 leeks sliced

4 carrots sliced

6 cloves garlic

140g jerk paste

300g tomato paste

500g ketchup

100g diced pickled carrot

15g chopped thyme

20g maldon salt

1 packet baby spinach chiffonade

For the Tamarind Puree:

1 kg tamarind (out of shell)

7 litres water

600g sugar

150 lemon juice (if needed)

3g xanthan gum

METHOD

For the Patty dough:

1. Place butter and flour in a blender along with seasonings.

2. Blend until it resembles a crumbly texture, then add water slowly.

3. Remove, knead by hand, add flour to dust, then wrap in cling film.

4. Rest for 2hrs in fridge before using.

For the Duck Leg Mix:

1. Sweat shallots, sliced carrots, garlic and leeks with jerk paste in little oil, then add the jus, duck, tomato paste & ketchup. Cook for 4mins.

2. Add the pickled carrot, spinach, chopped thyme & salt.

For the Tamarind Puree:

1. Place the tamarind, 4 litres water and sugar to simmer for 20mins while whisking occasionally, once the meat from the tamarind starts to release from the seeds, strain onto a steamer tray with holes.

2. Using a scraper, pass through to take any pulp away, then return to the pan with the other 3 litres of water and repeat the process, once the seeds have little flesh left on them, place the tamarind pulp to cook out slowly on a low heat for 45mins to thicken and intensify the flavour.

3. Then add to a blender, add xanthan gum and lemon juice. This can be stored in the fridge until ready to use.

Place duck breast in a pan to render skin side down and finish it on the BBQ. Reserve the legs for the confit. Peel and cook the turnips in smoked butter.

SOUTHERN STYLE SEASONED EXTRA THICK GRAVY

SIMPLY ADD HOT WATER & STIR TO CREATE A RICH, THICK, FLAVOURFUL SOUTHERN STYLE GRAVY

NAIDOO MIKE Rising Star

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

Executive Chef Mike Naidoo is passionate about sustainability. Currently working at Catch at The Old Fish Market, he selects fish directly from the boat and sources every ingredient from local, sustainable suppliers. Having worked previously for Jason Atherton at Pollen Street Social, Mike has built a strong community of staff in Dorset, encouraging them at all levels to take pride in their work and to see hospitality as a career choice – not just a stop-gap.

How have you honed your skills over the years?

I’ve been lucky enough to work with some really great (and Michelin-starred) chefs over the years and I have learnt a lot of valuable skills as well as a strong work ethic. I went to college and studied cuisine, but I had an interest in food to begin with and worked in hospitality from a young age. So, there’s some learning and some experimenting all mixed in there!

I begin with whatever is coming off the boats - the fish and shellfish is always my starting point. We only serve what the local fishermen land, so I work up from that. Next, I see what our producers and growers are showcasing, again tying into what’s available at that time of year. I change recipes or ideas to incorporate what’s available, to include particular ingredients that I know we’ve only got a short season to work with.

How do you embed sustainability into your kitchen?

Catch has been open now for about 18 months and from its inception, sustainability was at the forefront of our decisionmaking. The restaurant is heated with an air source heat pump and we don’t use table linens to avoid boil-washing and its impact. We even filter and carbonate our water on site so as not to use bottles, and provide this free of charge to our diners.

From a kitchen perspective all our ingredients are sourced from within the county of Dorset. We own our own boats, so we know exactly how our fish is caught and by whom. The boats we source fish and shellfish from are owner-operated and use methods such as rod and line and static nets -

it’s the most sustainable way to fish as there is little or no by-catch.

We’ve moved to running only one menu - our tasting menu. This means that there’s much less waste in the kitchen as everyone is served the same courses. We get to really showcase amazing, local, sustainable seafood in the most produce-efficient way. Finally, we’re invested in our community, we support our local fisher community, we employ and nurture local staff. We’re really proud of our Weymouth roots and supporting the local community is a big part of our sustainability ethos.

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

One thing we’re really into at the moment is barbequing fish in the kitchen, which offers a really interesting flavour to the meat, we’re barbequing fish bones to use in sauces - adding these intense smoky flavours.

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

Work as much as you can at the start - and I don’t mean work 20hr days, 7 days a week, I mean immerse yourself in hospitality, in the kitchen, in cuisine. Soak it all up right from the start, as this is what’s needed to move forwards and up.

EXECUTIVE CHEF, CATCH

We own our own boats, so we know exactly how our fish is caught and by whom.

Above: Mike Naidoo and Catch co-owner, Sean Cooper

FINALThe Grand

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been running for over 25 years and is the ultimate test for teams of three full-time hospitality and catering students.

Testing essential core skills and techniques, the challenge is carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques.

Each team of three must work together to devise a delicious three-course, four-cover menu that showcases their feel for flavour, cooking and teamwork skills. The dishes need to be prepared and presented in just 90 minutes.

THE TEAMS HAD TO CREATE A MEXICAN STARTER, AN AFRICAINSPIRED MAIN COURSE AND AN AUSTRALIAN DESSERT, EACH FOR FOUR COVERS, IN JUST 90 MINUTES.

THE THEME 2023

The theme for this year’s competition was ‘Around the World’, which aimed to stretch the students’ knowledge of international cuisines, ingredients, flavours and cooking techniques from across the globe.

Each course focused upon a different cuisine with teams having to create a Mexican starter, an Africa-inspired main course and an Australian dessert.

THE LIVE FINAL

After colleges submitted their menus for the paper judging in December, five teams were selected to proceed through to the live final at the Hotel, Restaurant & Catering Show at Excel in London last March.

Each trio had to recreate their menuspreparing, cooking and presenting their dishes to a high standard in front of a live audience and under the watchful eyes of judges from the Craft Guild of Chefs.

GRAHAM TAYLOR, HEAD OF CULINARY ARTS MANAGEMENT TEAM SERVICE INDUSTRIES, CAMBRIDGE REGIONAL COLLEGE: “COMPETING IN THE STUDENT CHEF CHALLENGE WAS A FANTASTIC EXPERIENCE FOR OUR TRIO OF STUDENTS AND WILL CERTAINLY HELP THEM AS THEY EMBARK ON CAREERS AS COOKS. THE BRIEF REALLY TESTED THEIR KNOWLEDGE OF INTERNATIONAL CUISINES AND TECHNIQUE, WHILE THE TEAM ASPECT OF THE COMPETITION IS VITAL IN PREPARING THEM FOR HIGH PRESSURE COOKING IN PROFESSIONAL KITCHENS WHERE TEAMWORK IS ESSENTIAL.”

The Finalists

THE RESULTS

In a thrilling conclusion to this year’s challenge, the talented trio from Westminster Kingsway - Marta Sagan, George Oakes and Jack Georgiou - triumphed with their flavour-packed dishes, supreme presentation and all-round teamwork impressing the discerning judges.

1. AYRSHIRE Samantha Stirling Iwona Grzesikiewicz Claire Galloway-Dobinson

2. CAMBRIDGE Luke Graham Finlay Rundle Julianna Pinkihan

3. LOUGHBOROUGH Jess Howick Libby Anderson Nathan Russell

4. WESTMINSTER Marta Sagan George Oakes Jack Georgiou

5. WEST SUFFOLK Ewan Crouch Alice Barker Abi Noakes

THE WINNING MENU

STARTER

Deep Fried Guacamole, Guacamole Garnish and a Leche de Tigre shot

MAIN

Ras El Hanout Breast of Squab, Squab Pastilla, Chargrilled Tenderstem Broccoli, Ful Medames, Pomegranate Jus

DESSERT

Cherry Ripe Tim Tam

In what turned out to be an incredibly close final, Loughborough College came in second place and Ayrshire College claimed third spot.

WHAT THE STUDENTS SAID?

George Oakes of Westminster Kingsway, said: “It feels absolutely amazing to have won and we’re all still in shock. It was definitely a tough challenge but we were really pleased with the dishes we put out so winning is just brilliant. It was great working as team and we’ve all grown close throughout the process so sharing the moment together is extra special. I’m not sure it will sink in for a while that we’ve won!”

Jess Howick of Loughborough College, said: “The whole experience was very enjoyable – a little stressful at the beginning but as we got into it, I think we worked well together and we were delighted with the finished dishes we put out. In all honesty, we were already happy with our performance but to claim second place was the icing on the cake.”

Samantha Stirling of Ayrshire College, said: “It was a lot of hard work and preparation but it was so much fun to be involved with and to get a silver merit badge and the third place overall was a dream come true.”

IN ADDITION TO COMPETING FOR ETERNAL GLORY, ALL THE FINALISTS WERE ALSO GRADED BY THE CRAFT GUILD OF CHEFS TO INTERNATIONAL JUDGING STANDARDS WITH THE COLLEGES RECEIVING THE FOLLOWING AWARDS:

WESTMINSTER KINGSWAY COLLEGE – GOLD

AYRSHIRE COLLEGE – SILVER

LOUGHBOROUGH COLLEGE – SILVER

WEST SUFFOLK COLLEGE – MERIT

CAMBRIDGE

AN ADDITIONAL SURPRISE FOR THE FINALISTS, CHEF AND MASTERCHEF JUDGE, MONICA GALETTI WAS THERE TO GREET THEM ON STAGE.

WHAT THE JUDGES AND ORGANISERS SAID?

Chris Basten, Head Judge of the Country Range Student Chef Challenge, said: “A huge congratulations to the Westminster Kingsway College team on their victory in what was a highly competitive final. The judges were unanimous in their praise of the student’s dishes which were full of flavour, creativity and skill. To cook and present food of that quality under competition conditions in front of an audience is remarkable so all they should be really proud of themselves.”

Graham Caldwell, Country Range Group Marketing Manager and Challenge Organiser, added:

“Well done to the Westminster Kingsway College team on their victory. The standard on show in the final was fantastic with some amazing dishes served up by all the students. Competitions like the Country Range Student Chef Challenge are vital in demonstrating to students what can be achieved from a career in hospitality and I think the chefs showed everyone that the future of our culinary industry is in very safe hands. The 2024 competition will launch on the 1st September so we’re already excited and gearing up for another cracker.”

WHAT THE LECTURERS SAID?

Norman Fu, lecturer of the winning team, commented: “I’m so happy and proud of the team for winning and I’m sure this is only the beginning for them as they are all very talented young chefs. It can be a pressurised kitchen to cook in with the audience and judges watching your every move but they handled it excellently and have been rewarded with the ultimate prize.”

Darren Creed, Chef Lecturer at Loughborough College, said:

“I’m honestly blown away with the team. To be first year students and competing at this level is an achievement in itself but for them to stay so calm, collective and work together as a team under intense pressure was incredible to see. They certainly have big futures and hopefully will be back next year to go one better.”

Annmarie Farr, Chef Lecturer at Ayrshire College, said:

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

TOP of the CLASS

| SERVES: 10

THE 2024 CHALLENGE

WITH THE 2024 CHALLENGE LAUNCHING ON THE 1ST SEPTEMBER, REGISTER YOUR INTEREST NOW TO RECEIVE THE LATEST INFORMATION AND UPDATES BY VISITING WWW.COUNTRYRANGESTUDENTCHEF.CO.UK

INGREDIENTS:

• 40g McDougalls Vegetarian Strawberry Jelly Crystals

• 200ml Boiling water

• 300g strawberries, chopped

• 175ml cold water

• 75g Angel Delight Strawberry Mousse

• 2 litres vanilla ice -cream

• 100g meringue crushed

• 100ml strawberry coulis

METHOD:

1. To make the jelly, add the McDougalls Vegetarian Strawberry Jelly to the boiling water and whisk until dissolved.

2. Divide the strawberries in half, then share between 10 glasses. Top the strawberries with jelly and leave to set.

3. To make the Angel Delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight® Mousse and whisk for 30 seconds on slow speed.

4. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over whisk). Once the jelly is set, top with Delight.

5. To serve place two scopes of vanilla ice cream on top of the Angel Delight layer, sprinkle with crushed meringue, remaining strawberries and coulis.

ALLERGENS: (Eggs, Milk, Sulphites)

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

SUITABLE FOR: Vegetarian.

Dougalls

GREAT HELLMANN’S TASTE AND TEXTURE

LESS THAN HALF THE FAT AND CALORIES

For more information visit UFS.COM/HELLMANNS

ONLY 34 CALORIES PER PORTION*

Flaked Almonds USE WAYS TO

Officially (and botanically) almonds are not actually a nut, however they still pack plenty of the same healthy properties. A nutrient-rich powerhouse filled with antioxidants, research has shown almonds can be beneficial to gut health, heart health, skin and can even aid weight loss.

Providing terrific texture, veritable versatility and a burst of that much-loved, creamy, nutty flavour, our Country Range Flaked Almonds are the ultimate store cupboard staple, whatever the season, weather or course.

ABOUT: ANNMARIE FARR

A legend amongst the thousands of catering students who have been taught by her, Annmarie Farr’s passion for teaching and nurturing the next generation of chefs began in 2002. Prior to teaching, Annmarie cooked professionally across the UK from the foot of Cornwall right up to the Isle of Skye in leading restaurants, hotels, pubs and clubs such as the sleek Caledonian Private Members Club in London.

She has mentored young chefs heading into the Navy, students at Newbury College and for the last 8 years has been teaching hospitality students at Ayrshire College. Incredibly selfless and muchloved by her students, Annmarie’s proudest career moment came in 2017 when her trio of students took gold in the Student Chef Challenge at ScotHot. Her talented team in 2023, including Samantha Stirling, Iwona Grzesikiewicz and Claire GallowayDobinson once again wowed judges and finished in third place.

1/ Get pasted

Flaked almonds are a great ingredient to add body and extra flavour to pastes. I love to blitz my almonds and use in my fermented black bean paste, which is great with a whole array of Mexican dishes.

2/ Romesco

A Catalonian classic using toasted almonds to help thicken and provide depth, Romesco sauce is a super sauce for summer. Great for a wide range of meat and veg, it is utterly delicious slathered on some freshly caught and grilled fish.

3/ Crumbed & stuffed

The ultimate nut for a crumb, I also love flaked almonds when used in stuffings. Try a roasted pork joint with a herby almond crumb and an apricot almond stuffing.

Pack size: 1 kg

4/ Sweet nut

Whether it’s pastries, cakes, biscuits, tarts, galettes or something else on the indulgent side of life, a nutty frangipane cream always takes some beating. I love to combine to make some Florentines.

5/ Nutty take on a classic

Play around with the nuts you use in recipes as you will be surprised what different nuts can often add from a flavour and visual point of view. I love to add an almond twist to my traditional Scottish Cranachan alongside the oats and the whisky.

Country Range Flaked Almonds

“Providing terrific texture, veritable versatility and a burst of that muchloved, creamy, nutty flavour... almonds are the ultimate store cupboard staple, whatever the season, weather or

WHAT MAKES THE perfectpicnic?

Whether catering for a glamorous night out watching an open-air concert, prepping lunch for a school day trip or organising an outdoor meal for residents in a care home, nothing beats a picnic when the weather and mood is right. Filled with handheld, individually portioned snacks, sharing boards, takeaway picnic boxes, cakes and sandwiches, picnics easily cater for all dietary needs for children and grown-ups alike. This month’s expert panel tell us all about their favourite treats when eating al fresco.

MIKE NAIDOO Executive Chef, Catch at The Old Fish Market

My favourite item for a picnic is a lobster roll - it’s delicious, it’s rich, indulgent, easy to eat anywhere! It pairs with an English sparkling wine, or a stout and that’s what you want in the summer - to relax, enjoy tasty food with incredible ingredients. Here at Catch, we are proud to feature English sparkling wine from four exceptional Dorset vineyards. Langhams, Bride Valley and Furleigh are now pretty well known, but a real favourite is the Chickapin rosé sparkling from English Oak Vineyard…. It pairs perfectly with Crab and Lobster.

RICHARD FOWLER Head of Sponge.co.uk

Although the warm, sunny weather is often short-lived in this country, now is the time to get outside and take advantage of picnic season while you can. No picnic is complete without sweet treats, and we believe the perfect dessert on a summer’s day is a slice of your favourite cake, that tastes even better when eaten al-fresco. Here at Sponge. co.uk, we have an extensive list of summer cakes perfect for picnic season, such as our Lemon Drizzle Cake. Delicious, hassle free and also available in gluten-free, it’s a light and fluffy cake made for enjoying during the warmer days, sat outside with an ice-cold refreshment. So, whenever you decide to pack up your food and drink and head for a cosy picnic spot, make sure a delicious summer cake is amongst your selection.

FABIEN LEVET Commercial Manager at Pidy UK

Takeaway options are an ideal solution to meet this picnic demand, while maximising sales without operators worrying about venue capacity. This is particularly beneficial for businesses suffering staff shortages, as it is quick, easy, and cost effective.

Operators could take inspiration from Pidy’s Quiche Margarita recipe; simply spread some mozzarella on a Pidy pre-made quiche base, then pour over beaten eggs and cream. Sprinkle some cherry tomatoes coated in olive oil, oregano, and salt, then top with more mozzarella. Bake for 20 mins at 170°C then a further 15 mins at 150°C, garnish with fresh basil leaves and voila! Not only is this a healthy alternative to pizza, but it’s also delicious served hot or cold, making it perfect for picnics. The bases are convenient to grab and fill as required, and an ambient shelf life of nine months plus means operators won’t have to worry about unnecessary food waste.

CLAIRE BANNERMAN Roving Chef, Vegetarian for Life

Always make sure that a picnic is packed with vegan options – and make more than what is needed as everyone wants to try the plant powered option! Sandwiches make the perfect picnic staple and can be made with delicious vegan friendly fillings. Everyone enjoys a Ploughmans – for a vegan version make with a hard cheese with tomato, lettuce and sandwich pickle. A fruity twist could be a Florida Salad with vegan cream cheese with apricots, pineapple and sunflower seeds. A creamy avocado sandwich or wrap can include hummus, sliced avocado and cucumber – or Filling Fungi: Mushroom pâté with gherkins and red onion.

SAMANTHA RAIN

Development Chef, Henley Bridge

Creating picnic food which is safe for people with dysphagia is only one part of the challenge facing care caterers. It’s also important that it looks palatable and appetising, and this is best achieved using moulds to emulate how the ‘normal’ dish would look. Fortunately, there are lots of products available to aid this process, such as Sosa’s Gelcrem Cold, a thickener which allows you to get the texture of custard but in cold conditions, without adding gelling agents. It can be used to make bread which is suitable for people requiring an IDDSI level 4 diet and can be frozen in moulds for future use. We used it to create this ‘Posh Prawn Sandwich’ and you can find the full recipe in this article.

Posh Prawn Sandwich

(IDDSI Level 5, or can be adapted by fully pureeing the filling for IDDSI Level 4)

Allergens – Shellfish / Gluten / Milk / Egg / Celery

INGREDIENTS

For the Bread:

• 100g white bread, crusts removed

• 400g whole milk

• 20g Sosa Gelcrem Cold

• Salt and white pepper - to taste

For the Prawn and Lobster Filling:

• 280g Atlantic prawns

• 30g Essential Cuisine Lobster Glace

• 130g mayonnaise

• 130g tomato ketchup

• Salt and cayenne pepper to taste

• Juice of ½ lemon

METHOD

For the Bread:

1. Blend the bread and milk together until smooth.

2. Season to taste and add the Sosa Gelcrem Cold then blend until fully incorporated.

3. Complete IDDSI audit checks for Level 4.

For the Prawn and Lobster Filling:

1. Chop the prawns so the pieces are 4mm or smaller.

2. Combine with all the other ingredients and season to taste.

3. Complete IDDSI audit checks for Level 5.

Tips

• The filling can be fully pureed to make it suitable for IDDSI level 4.

• Serve with pureed salad such as cucumber, rocket and avocado.

• The recipe could be adapted to make toast by toasting the bread and increasing the quantity of milk.

* Suitable for customers, patients and residents with dysphagia

THE MARKETPLACE

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

RADNOR HILLS EXPANDS HEARTSEASE FARM RANGE

The Great Taste award winning Heartsease Farm range is expanding, with two brand new flavours being launched just in time for summer.

William Watkins, Radnor Hills Managing Director said, “Our range of premium sparkling pressés takes its name from our family farm. They are crafted from a blend of our pure Radnor Hills spring water and 100% natural ingredients, from zesty and zingy to fruity and floral. Delicious to drink on their own or add a sparkle to your favourite cocktails by using as a mixer.

We are excited to welcome Apple & Pear and Apple & Rhubarb to the Heartsease Farm collection and think they are going to go down a storm this summer!”

Cooks &Co Debuts Vegan Stuffed Peppers

The award-winning range of store cupboard ingredients, is launching its first vegan stuffed pepper, available in 220g jars. The new Cooks&Co Vegan Stuffed Red Peppers are perfect for retailers wishing to offer customers a vegan alternative to the popular feta or ricotta stuffed peppers. They have a sweet ‘n’ spicy flavour with a vegan ‘cheese’ alternative filling and are perfectly suited to antipasti platters, grazing boards or as a snack.

Anne-Marie Cannon, Brand Controller, Cooks&Co said: “There is clearly a growing appetite for vegan alternatives from shoppers and we are excited to be adding these Vegan Stuffed Red Peppers into our Cooks&Co range to meet this demand.”

SUSTAINABILITY

NEW RESEARCH REVEALS BAKERY SUSTAINABILITY TREND

Incorporating attitudes and opinions from 2,000 consumers across the UK, ‘Prove It: The sustainable future of baked goods’ is a deep dive on sustainability trends, the top sustainability credentials for consumers, and how these affect their buying decisions.

Stéphanie Brillouet, Délifrance marketing director said: “We carried out this research to make sure we’re moving the needle in the right direction, while discovering what sustainability means to baked goods consumers in the UK today. It appears we’re on the right track, and that sustainability is becoming less of a ‘nice to have’ and more of an ‘essential’ for food operators and retailers.”

For more information or to read other reports such as the Prove it: The Irish Breakfast report visit delifrance.com

EMPLOYEE WELLBEING

71% of consumers claim to be aware of the carbon footprint of their baked goods

of consumers would like to know more about the sustainability of their baked goods

Nescafe launches ‘Make

Chat Work

56%

33% of consumers thing the baked goods industry should use ingredients grown through better agricultural practices to limit their impact on the environment

1/4

of consumers are willing to pay a premium for sustainable bakery

The campaign aims to help businesses create a culture that nurtures their employees’ wellbeing through encouraging interactions, connections and engagement between workers.

Campaign

coffee breaks would make them feel less lonely. In addition, nearly all respondents (99%) said that getting together for a coffee break is important for team morale and 94% look forward to a coffee break with colleagues.

4/10

of consumers are willing to pay a premium for sustainable bakery

Research conducted as part of the campaign revealed that 47% of construction workers in the UK feel lonely in the workplace, with 79% agreeing that having opportunities to talk to colleagues around

Nadia Roberts, Brand Manager at NESCAFÉ at Nestlé Professional, said: “Our research shows that coffee breaks at work aren’t just a ‘nice to have’ but are an important part of the day for employees – particularly for those that are experiencing feelings of loneliness.”

Introducing

A new premium range created especially for caterers.

same trusted quality and value new look, Created for the makers

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

Our range of over 700 products are created specially to meet the needs of caterers, who take pride in making food for other people. We know caterers need consistently good quality, good value products, in the right amounts and formats. As well as the right menus that reflect changing trends and the right mix of products to maximise margin.

Everything we do at Country Range is created with caterers in mind, helping those who serve food to others, to always serve their best.

www.countryrange.co.uk

After first meeting in 2012 while working in London’s fast-paced hospitality industry, Thomas Healey and Andreas Doverstav took over The Longholme in 2017 and in a short space of time have totally transformed the business.

Born in Boras, Sweden, Andreas worked for the likes of Oblix in the Shard and Jamie Oliver’s Barbecoa before moving to Bedford where the café is based on Longholme lake.

Andreas commented:

“While I have been living away from my home country for some years, it’s never far from my heart. We take inspiration where possible and explore Scandinavian flavours on our specials menus at The Longholme. I’m incredibly proud of what Tom and I have built, over the last 6 years, the business has achieved a great local reputation, and our location on the lakeside is unique and beautiful. 2023 will be the first full season with our new boat hire fleet back out on the water and we’re excited to see this service back in full swing again”

“The recipe I have chosen is one from my heritage and a classic in Sweden. It’s the ultimate indulgent, fish lovers toast and is always a huge hit with our customers, especially in the spring and summer when we feature it as a special.”

Toast Skagen

INGREDIENTS

• 1.5kg Country Range North Atlantic Prawns

• 750ml Country Range Real Mayonnaise

• 375ml Crème fraiche

• 2 Red onions

• 2 ½ tbsp Dried dill

• Lemon juice from 1 lemon + lemon wedges for garnish

• Salt & pepper

• 15 Slices rye bread

• 15 Large romaine lettuce leaves

• (optional) 15 tbsp White fish roe

• Fresh dill

METHOD

1. Defrost prawns (if frozen), disregard and squeeze out excess water.

2. Roughly cut the prawns.

3. Cut the red onion into small pieces. Mix Prawns, mayonnaise, crème fraiche, dried dill, red onion, lemon juice (& optional white fish roe) until all mixed together.

4. Season with salt and pepper to taste.

5. The Skagen mix tastes best if resting overnight in the fridge.

Plate up:

1. Place rye bread slice on a plate.

2. Cover with a large lettuce leaf.

3. Top the leaf with the Skagen mix.

4. Garnish with a sprig of fresh dill and a wedge of lemon.

“We now have 16 schools where food left over at the end of service is put into the fridges for families to access with no stigma.” ANDREAS

WIN a De Longhi Coffee Machine

The Country Club

EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP ESPRESSO YOURSELF

To get you through the busy summer months and beyond, we’re giving you the chance to win a DeLonghi Magnifica Bean to Cup Coffee Machine.

This good looking machine is also easy-to-use and enables you to create a range of coffee based beverages at the touch of a button. Not only that, but you can even brew two espresso cups at the

If cappuccino’s more your thing, the manual milk frother enables you to create creamy milk foam,

just how you like it. And if you like your coffee just so, you can use the machine’s integrated grinding technology enables you to adjust the grinding level, calibrated to 100% accuracy. The exact amount of beans are ground each time, leaving no residual coffee in the unit which ensures that your next cup is just as fresh.

The Thermoblock system brews your coffee at the ideal temperature by only heating the water required for each beverage and to top it all off, it’s easy to clean with the removable drip tray grid being dishwasher safe.

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

HANDS-FREE HELP

In need of a helping hand in the kitchen? Whilst we can’t stretch to a person, we are giving away an Amazon Echo to provide you hands-free assistance, information, and entertainment to help you to keep your kitchen running smoothly.

Powered by Alexa, Amazon’s intelligent personal assistant, the smart-speaker features a compact and stylish design and delivers high-quality sound with its 2.5-inch downward-firing woofer and 0.6-inch tweeter, which can fill a room with immersive sound.

With Alexa, you can use voice commands to play music, control smart home devices, set reminders, create shopping lists, make calls, and access information like news, weather, and sports scores. Far-field voice recognition allows Alexa to hear your voice from across the room even when music is playing making it ideal for noisy kitchens.

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

Closing date for the competition is 30th June 2023. All winners will be notified by 31st July 2023. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

“ Alexa, add Country Range Baked Beans to my shopping list””

WIN an Amazon Echo