SIU Magazine October 2023

As caterers look towards the festive period, we have chefs and industry experts bringing you a whole host of menu inspiration for keeping menus fresh over the busy season. Country Range development chef Paul Dickson is sharing delicious ideas for utilising ingredients that are often leftover in our Make Ends Meet feature. Elsewhere we have a fantastic interview with Tom Kerridge, focusing on the pub sector as this month’s Advice from the Expert.

As always we’re also featuring fantastic stories and advice from real-life kitchens across the UK and Ireland throughout. 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

33 Readers' lives

NAME: Stuart Connery

JOB TITLE: Café Manager

PLACE OF WORK: Marylebone Theatre

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 34 years and counting.

WHAT IS YOUR FAVOURITE CUISINE TO EAT?  British – my partner’s chicken & mushroom pie is the ultimate.

WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN AND BY WHOM? Never expect someone to do something you won’t do yourself.

WHAT IS YOUR TOP TIP FOR SOMEONE STARTING OUT IN THE CATERING INDUSTRY? You will get out of it what you put in.

WHAT DO YOU DO TO SWITCH OFF/ RECHARGE? I read, spend time with the family and watch rugby league (I support Whitehaven) and cricket.

WORST JOB? Cutting flowers in the West Bank in 1993. An experience but not a fun place to work.

IF YOU WEREN’T IN HOSPITALITY, WHAT WOULD YOU LOVE TO DO? Manchester Evening News football reporter. The Theatre of Dreams every week.

WHAT TRENDS DO YOU SEE TAKING OVER IN 2023? I think vegan will continue to grow.

WHAT’S YOUR FAVOURITE DISH TO COOK? Roast dinner – it fills me with joy, time and time again.

DEAD OR ALIVE – WHICH THREE PEOPLE WOULD YOU LIKE TO COOK FOR THE MOST? Alex Ferguson, Bruce Springsteen and Jacinda Ardern.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT? Country Range Mini Pack Assorted Biscuits.

The banana is tipped to be one of the top trending flavours of 2023. Not surprising when you consider its familiarity and retro connotations when everybody is still craving nostalgic desserts, plus its versatility when it comes to limiting food waste and upcycling the whole fruit. Here are ways you can jump on this trend in your kitchen.

DAIRY FREE TREAT Banana ice cream has been taken a step further, by using ripe bananas as a non-dairy base for other flavours, due to its natural sweetness and gooey texture.

JUST DESSERTS We’re starting to see chefs reintroducing the fruit into a whole range of innovative desserts, such as crème brûlée and hot cookie nachos.

BAKES AND CAKES Just like on dessert menus, banana is making a comeback in all things baked, coupled with chocolate, caramel, toffee, peanut butter and coconut.

PASTRY DELIGHTS Banana is the hero flavour of the moment to make a deliciously sweet and gooey filling in croissants, cruffins and brioche, as well as being made into elegant tarts.

FRITTERED AWAY Doughnuts have become more and more experimental and banana is playing a part, from fluffy doughnuts filled with banana cream to Indian doughnuts which use ripe bananas in the batter.

BANANA SPLIT Yes, that’s right, the retro banana and ice cream combo is back! Simple, delicious and nostalgic, it’s a fun favourite for children and adults alike.

BANOFFEE COMEBACK This nostalgic hero is back and not just as banoffee pie. The flavour is being used in anything from hot cross buns, dessert pizza and even trifle.

Banoffee Trifle

Country Range Mini Pack Assorted Biscuits 1 x 100

CALENDAR Cooks

October

4TH OCTOBER – TACO DAY

Try these delicious Prawn Tacos with Country Range Ranch Dressing.

16TH OCTOBER – WORLD FOOD DAY

Add this intensely flavoured and tantalisingly delicious Korean Beef Bulgogi recipe from Opies to your specials menu.

25TH OCTOBER – WORLD PASTA DAY

Add this Vegan Pasta Arrabiata recipe to your menu using GARDEN GOURMET® Vegan Balls which are easy to prepare and pair perfectly with rich sauces.

31ST OCTOBER – HALLOWEEN

Try adding these Swiss Meringue Ghosts to decorate muffins, donuts and other sweet treats for customers, residents and students.

November

1ST NOVEMBER – WORLD VEGAN DAY

This Vegan Greek Open Flatbread recipe includes GARDEN GOURMET® Vegan Crispy Tenders and a rainbow of vegetables to create a fresh and zingy dish.

9TH NOVEMBER – BRITISH PUDDING DAY

All things nostalgic are having a real moment when it comes to puddings. Try this classic Jam Roly Poly recipe from Country Range to celebrate the classics.

10TH – 14TH NOVEMBER – NATIONAL SCHOOL MEALS WEEK

To celebrate National School Meals

Week, why not try this recipe for Caribbean Rice featuring Tilda Brown and White Rice. It is the winning recipe by Carryduff School in Northern Ireland in the 2023 Eat Them to Defeat Them Caterer’s Challenge.

20TH NOVEMBER – STIR-UP SUNDAY

Get ahead with this boozy alternative to a Christmas pudding from Opies – Fig and Ginger Pudding with Hot Rum and Ginger Sauce.

Serve up smiles with delicious Christmas treats

• Real Chocolate

• Bake-stable & perfect for coating, drizzling and enrobing

• Perfect for topping desserts and milkshakes

• Rainforest Alliance Certified

• Recyclable packaging

For more information on products and inspirational recipes, scan the QR code.

Experience the enchantment of Dr. Oetker Professional Real Chocolate Chips – crafted from pure cocoa solids. Elevate your creations and delight customers with indulgent desserts perfect for the Christmas season. Use our delicious pizza ranges that work over all menu parts including dessert!

IN SEASON:

Celeriac

This month’s recipe suggestions are all meat-free and are courtesy of the creative teams at Viva! Veg for Life and the Vegetarian Society.

Official Tasting Notes

CREAMY LEEK, CELERIAC & WALNUT

PIE VIVA!

provided

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

Celeriac is a root vegetable closely related to celery, parsley and parsnips. It originated in the Mediterranean and belongs to the same plant family as carrots. It looks similar to a misshapen turnip and is off-white with a rough, knobby surface covered in tiny rootlets. Its smooth, white flesh is similar to a potato.

Raw celeriac has a crunchy texture, making it a perfect addition to salads and slaws. When cooked, it is slightly sweeter and works well mashed, baked, roasted or boiled, the fresher the vegetable, the stronger its celery flavour. Celery root pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish.

Though its peak season is September to April, celeriac is generally available yearround. It is packed with fibre and vitamins B6, C and K and high in antioxidants.

WASTE NOT, WANT NOT

There is no reason for celeriac to go to waste. Make a big batch of celeriac purée or mash and freeze so that it’s ready to use all year round. Add to soups to add flavour and a creamy texture or add to salads. Celeriac is also perfect to create exciting slaws to go alongside burgers and other mains.

Also In Season:

This vegan pie is a gorgeous and hearty dish for winter that puts celeriac frontand-centre of the dish. It takes quite a bit of prep but the end result is well worth it.

POTATO AND CELERIAC SOUP

VEG FOR LIFE

A simple soup that takes 30mins to prep and 25mins to cook, consisting of potatoes, celeriac, onion, rosemary, vegetable stock and cream, or for vegans, you can leave this out or use a plant-based alternative.

for a more substantial one.

MUSHROOM AND CELERIAC WELLINGTON

THE VEGETARIAN SOCIETY

This hearty Wellington not only looks an impressive centrepiece, but it slices to perfection too. Its winter veg packs a punch with flavours of celeriac, thyme, mushrooms and butter beans.

BEETROOT AND CELERIAC GRATIN

THE VEGETARIAN SOCIETY

A fantastic vegan dish that is full-on flavour. The celeriac is poached in a plant-based, rich liquor and layered with beetroot before it’s baked and topped with vegan cheese.

Pheasant

Pears

Girolles

Brill

Butternut squash

Planting for Spring

Variety of fermented food, kimchi cabbage, radish salad, red and white sauerkraut

While most vegetables will go into winter dormancy as soon as the temperatures drop, October is still an opportunity to get bulbs and seeds in the ground before the frosts for an early start in spring. Any remaining salads planted earlier in the year may give you a few leaves before they start to hibernate.

Broad beans planted now will provide a boost to the kitchen in early spring, and a wide selection of soft neck and hard neck garlic bulbs as well as onion sets can also go in the ground before the serious cold creeps closer. October also signals the bare-root planting season, so it is a great time to plant fruit trees, berries and currants.

STORING, PICKLING AND FERMENTING

In the dark depths of winter when the veg patch is giving you nothing, a supply of well stored vegetables and fruits can be a saving grace. Berries and fruits can be easily frozen for the winter months, whereas some veggies can be kept for a couple of months or longer if stored correctly.

Choose your varieties carefully as some will store better than others, but potatoes, carrots,

beetroot, celeriac, cabbage, leeks, onions, garlic and winter squash can all be super storers. For optimum storage conditions, discard any bad or damaged veg as they can spoil the rest of the crop. Also, trim off any foliage and get rid of any loose soil. Place them in layers in boxes covered in moist sand in a cool, frost-free dark place. Alternatively, you could build yourself a root-cellar or clamp but be careful of rodents.

The other traditional never-fail storage method is jamming, pickling and fermenting. Whether it is utilising the last of your summer fruits in jams, refreshing and pickling veg before it turns or even fermenting to create gut-loving sauerkraut or kimchi, nothing needs to go to waste.

Jobs for the rest of 2023

Plant for the 2024 veg patch.

Store the last of the winter crop.

Dead head and prune fruit trees and vines.

Maintenance – fix your structures before the windy weather arrives and clean your tools so they will be in good shape next spring.

Add cloches or fleece to protect any spring crops from the sub-zero temperatures and take any plants indoors that won’t survive, such as chillies.

Any growing areas not being utilised for spring veg, cover with sheeting or cardboard to ensure nutrients aren’t lost, weeds don’t take over and to ensure they warm up fast in spring.

Kimchi preparation process

Foraging

October is one of the best months for foragers with an array of fruits, berries and nuts filling the countryside, parks, gardens and coast. Here’s what to keep an eye out for:

DAMSONS

A member of the plum family, damsons are the size of a large grape with a beautiful blueish hue. They can be eaten fresh when ripe but just as good in jams, crumbles and boozy homemade drinks.

HAZELNUTS

Prized by foragers but also by squirrels and small mammals so you have to get there fast, hazelnuts are glorious roasted and can be used in everything from cakes and cookies to butter, pastries and sprinkles.

SLOES

Boisterously bitter when eaten straight from the blackthorn tree, sloes have become a classic for homemade sloe gin, but they can also be used to make preserves and even vinegar.

ROSEHIPS

Pretty awful when raw, the orangey-red rosehip berries are found in hedgerows and are often over-looked. Great when cooked and used to make syrups, liqueurs and jams.

MUSSELS

Found on rocks during low tide especially in October, they are a delicious delicacy but make sure you’re picking them from a clean beach and shoreline, which is becoming something of a difficulty to find.

BULLACE

A wild variety of plum tree that can produce big yields and arrives late in the season, bullace are fantastic in jams, crumbles, liqueurs, homemade fruit wine and even gin.

BEECH NUTS

An under-used nut, beech nuts will come into their own in late October and November. A wonderful snack on a hike, they can be used in winter salads, pestos, dukka or as a sprinkling on a wide range of dishes. Simply roast in the oven and scrub gently to remove the shells. Don’t gorge yourself on them – eating too many can be toxic.

SWEET CHESTNUTS

A favourite as we head towards Christmas, sweet chestnut trees were another Roman export that can be boiled, baked, roasted, candied and puréed. Found in parkland, woods and forests.

WALNUTS

Another nut first introduced by those clever Romans, walnuts store well and can be enjoyed in a wide array of sweet and savoury dishes, whether raw, dried or when pickled. Often missed or ignored, keep an eye out for the trees in gardens, urban parks and fields.

Sweet chestnuts

Sloe berries

Rosehip

For storageoptimumconditions, discard any bad or damaged veg as they can spoil the rest of the crop. Also, trim off any foliage and get rid of any loose soil.

While her travels have taken her to India, South America, Europe, the US and Southeast Asia, it was in the Lake District that globe-trotting Queenslander Kat Hale truly found her paradise. A lover of the outdoors and climbing, the mountains and lakes of Cumbria called to Kat in 2002. It was love at first hike and she never left. On seeing the trend for veganism early, Kat was ahead of the curve and alongside her husband Nigel, a former pub landlord, she knew they had the skills to take advantage of the opportunity.

“I was vegetarian at the time, but a family member was vegan and I was always amazed at how little choice there was for her when we ate out. It was pretty much jacket potato and beans and that was it. I could see interest in plant-based foods starting to grow and felt there was an opportunity to create something unique in the Lakes,” explains Kat.

GROWING ROOTS IN THE LAKES

Plant by Kat, Keswick

After finding a location for the restaurant, Kat worked tirelessly to create and test the home-cooked menu and Plant by Kat launched in August 2016. “Being ahead of the trend was good in one way as the word-of-mouth promotion was incredible, but it was also very challenging as there were still not that many vegan products available. It meant I was spending 18 hours a day in the kitchen just testing recipes and trying to find solutions. I was making my own seitan, ice cream, cakes, falafels and wraps to name a few.

I’m very proud of the food we offer and the reputation we have built as it all comes from the heart and soul. While we first and foremost pay homage to the seasonal veggies, the arrival of the fake meats definitely helped to drive more creativity. We were one of the first to launch the Moving Mountain burger in the Lakes and we’re regularly told ours is the best burger in town.

We’re definitely known for our roast dinners and we don’t do things by halves. We offer butternut squash stuffed with ragu, vegan

haggis, nut roast or mock roast beef slices and they all come with our famous roasties, veggies and my special Yorkshire puddings, which took about 100 attempts to perfect.”

Kat’s enthusiasm for the future is bountiful and she has big plans for the restaurant and brand.

“We ran some events for the first time this summer at Keswick Brewery’s Fox Tap, we’re getting our alcohol licence, planning to launch an outdoor catering business and we’re also going to develop our outside area so it’s an exciting time to join our family. Maybe a recipe book would be nice as well.”

When it comes to Country Range products, Kat says, “We regularly use Country Range staple ingredients, tinned tomatoes, tomato paste, dried herbs and spices as they’re pretty much unbeatable when it comes to quality and value. The Vegan Mayo is another great product with fantastic flavour and a lovely creamy consistency.”

Above (main) Kat Hale at Plant by Kat

Left and Below Examples of menu items

“I could see interest in plant-based foods starting to grow and felt there was an opportunity to create something unique in the Lakes.”

NEWpotatoes

Potato Halo Burger

With a super spud selection imperative to success in catering, we’re delighted to fortify our portfolio with a pair of new and innovative potato pleasers.

Providing chefs with variety, choice and quality solutions for every occasion throughout the day and night, the new Potato Halos and Potato Crunchies are made with the latest tato-tech and the best British spuds to ensure a long-lasting crunch, sensational soft centres and exquisite flavour.

NEW NEW

POTATO HALOS

Pack size: 2.5kg

Combining everything that we love about onion rings and hash browns, these crispy coated rings of goodness are filled with potato and onion. Allergenfree and suitable for vegans, they’re the perfect shape to enhance burgers and breakfast sandwiches. Or why not stack with cheese and gravy for the ultimate dirty side?

POTATO CRUNCHIES

Pack size: 2.5kg

Potato Halo Stack

The immense joy of a hash brown in miniature, these versatile, crunchy coated potato bites can be baked as well as fried, making them a great option for children’s menus. Allergen-free and suitable for vegans, their uniform size also makes portion control that bit easier. Load them up with Country Range salsa, sliced gherkins and jalapenos or as we’re in the season for winter comfort food, try creating a striking topping for your favourite casserole or pie recipe.

Potato Crunchies Casserole

NEW FESTIVE TREATS

CHRISTMAS PRODUCT PREVIEW

While your Christmas planning may be well underway, here’s a sneak peak at some scintillating sweets that will be rolling out from Country Range HQ in time for the festive season of indulgence.

Country Range Chocolate Orange Cheesecake

Country GingerbreadRangeCake

COUNTRY RANGE

GINGERBREAD CAKE

Pack size: 1 x 16 Pre-portioned

Three layers of ginger infused sponge filled with maple flavoured frosting and drizzled with caramel – a cake you definitely want to catch this Christmas. What’s more, it’s suitable for vegans, making it a versatile crowd-pleaser.

COUNTRY RANGE CHOCOLATE ORANGE CHEESECAKE

Pack size: 1 x 14 Pre-portioned

A vegan-friendly, chocolate enriched, orange flavoured cheesecake on a chocolate and polenta biscuit base. Topped with a layer of orange flavoured jelly and covered in dark chocolate ganache.

COUNTRY RANGE CHOCOLATE, CHERRY AND RUM TART

Pack size: 1 x 14 Pre-portioned

This boozy on-trend tart features chocolate pastry filled with dark cherry compote and Belgian chocolate ganache, before being finished with dark chocolate shavings.

Country Range Chocolate, Cherry and Rum Tart

21ST OCTOBER

Apple Day

Go hardcore this Apple Day with an apple menu to astonish and awe. Coming in all different shapes, sizes and flavour profiles, apples can be utilised throughout the menu and with the British apple season at its peak, there is no better time to give in to apple temptation.

Apple & celeriac is a wonderfully warming soup combo for Autumn, apple stir fry or apple rice is a creative way of using up leftovers and as for sweets and snacks – there’s pies, tarts, turnovers, crumbles – the list goes on and on. For an on-trend brunch or dessert idea, try the latest Tik Tok craze for flattened croissants with a delicious apple topping.

“WE LOVE THE COUNTRY RANGE OILS, SPICES, SEASONINGS AND HERBS. THE QUALITY IS TOP DRAW AND THEY CAN BE USED IN SO MANY WAYS TO LIFT, ELEVATE OR TWEAK CERTAIN DISHES. THE SMOKED PAPRIKA IN PARTICULAR IS INCREDIBLE.” HEAD CHEF IN THE CORPORATE WORLD, LONDON – 2023

Flattened Croissants

25TH OCTOBER

World Pasta Day

Butternut Broccoli Farfelle

With World Pasta Day taking place on the 25th October, it’s an opportune time to master your pasta. The ultimate fast food, pasta is as versatile as it is tasty with over 350 different types available. Pasta is the perfect dish to use seasonal ingredients and this Farfalle dish is a delicious way to use in-season butternut squash, mushroom and broccoli.

ST CATHERINE’S HOSPICE: MAKING A DIFFERENCE

The catering department at St Catherine’s Hospice, West Sussex, is a truly special place to work. For 35 years, the hospice has offered both physical and emotional support to those living with a terminal illness and their families. This includes patients in the 18-bed hospice, as well as caring for patients in their own homes. It costs around £10m a year to run the hospice and around one third comes from NHS funding. The rest is raised

by the local community through fundraising, legacies, 14 charity shops, the lottery and volunteering. Building work is currently underway for a larger, modern 24 bed hospice, which is part of the Woodgate development, due to open later this year.

EXAMPLES OF DISHES SERVED ON THE ST CATHERINE’S HOSPICE MENU ARE:

• Lentil Soup

• Roast Spring Lamb with Mint Sauce

• Mixed Bean Jambalay

• Peach Pie with Cream

• Raspberry Mousse

Gemma Pearce, Kitchen Lead has worked at the hospice for virtually ten years, although recently rejoined after a brief stint cooking at a local school. The most rewarding part of her job at the hospice is making a difference for patients and their loved ones.

St Catherine’s Hospice was known to Gemma prior to working there as three of her grandparents received care there. Her department consists of three full-time chefs, four senior catering assistants and three bank catering assistants who fill in as necessary, as well as 20 volunteer kitchen assistants. The team cater for the catchment areas of Sussex and East Surrey, supplying meals for all in-patients, visitors, family members and 170 staff.

Menus are on a four-week cycle and are changed twice a year in summer and winter. “We retain popular dishes and look at what we need to change. In winter we have the most demand for roast dinners and home-cooked meals such as lasagne, fishfinger wraps, curries, soup and chicken pie. Rice pudding is a favourite in the winter. We pride ourselves on

cooking from fresh each day,” she says.

When a patient is admitted on the ward, a member of the In-Patient Unit (IPU) will discuss any special food needs they may have, and this is passed to the kitchen. “If a patient makes a special request for a certain food they want to share with their family, we’ll make sure that happens,” enthuses Gemma. The catering team also support various occasions such as weddings, vow renewals and blessings. “It all depends on what the patient and loved ones want,” notes Gemma. “We’ve catered for the entire event including a buffet, drinks and wedding cake and decorated the garden with bunting across the trees to make it look really lovely for the couple.”

Birthdays and anniversaries are also celebrated. “If we discover it’s a patient’s birthday, a cake will be made and sent to them on a decorated trolley with a bottle of prosecco and orange juice,” she says. “If it’s a big birthday, we go the extra mile – it depends on the patient and what they like. We’ve also organised ‘end of life’ parties for patients who want to celebrate their life with their loved ones.”

“We pride ourselves on cooking from fresh each day.”

Above Gemma Pearce, Kitchen Lead at St Catherine’s Left St Catherine’s Hospice Mother’s Day Tea

TRAINING THE STARS OF THE FUTURE AT L20

backgrounds such as Victor Yu, Paul Askew from The Art School, Nigel Haworth and Mark Greenaway. Students prepare a five-course dinner under the direction of the guest chef, which is served that evening to members of the public.” When TV chef Ellis Barrie (who appears in ITV’s Cooking with the Stars) was guest chef, tables were fully booked in 20 minutes.

Students at the L20 Hotel School, part of Hugh Baird College and University Centre, Liverpool, have the opportunity for professional work experience at the 60 cover L20 restaurant under the supervision of Anthony Wright, Head Chef.

Earlier this year, Anthony was crowned “Head Chef of the Year” at the Liverpool Hospitality People Awards. Under his stewardship, L20 has become known for its innovative modern British cuisine which celebrates locally sourced seasonal ingredients.

Anthony says, “Students spend around eight weeks with us and within that time they work in each section - starters, mains or pastry. Generally, we have a class of twenty – ten work front of house and ten in the kitchen and

vice-versa. They learn different skills such as sous vide, how to prepare fish, bread-making, as well as butchery. For example, when a whole saddle of venison is delivered, they learn how to break it down into pieces and use the bones for stock. We demonstrate to students how to use the whole animal so nothing gets wasted. They also get involved in event catering.”

To educate students about locally sourced seasonal ingredients, they are given a ‘what’s in season’ calendar together with information about local products. Anthony organises trips to local suppliers such as Smithy Mushrooms in Ormskirk where they learn about different varieties and are given a sample pot so they can grow them at home. “I’ve also organised a trip to the rhubarb triangle in Yorkshire and London’s Billingsgate fish market,” he says.

Students also work in other catering outlets on the campus – the L20 Café refectory and the Port Café. They have the chance for overseas experience, working for a few weeks at bakeries, restaurants and event companies in Italy and Spain. At L20, students gain invaluable experience by cooking alongside celebrity chefs who drop in for mentoring sessions. Anthony says, “I invite chefs from different

“Our ethos is geared towards creating opportunities for students leading to full-time employment,” says Anthony. “If a student impresses the guest chef, they may be asked to do a trial at their

EXAMPLES OF DISHES SERVED AT L20 RESTAURANT INCLUDE:

• PRESSED HAM TERRINE, SOURDOUGH CRISP, PEA SALSA, TRUFFLE MAYONNAISE

restaurant. One student did a stint at Paul Askwith’s The Art School and as a result has been offered a full-time position once he’s finished Level 3 training.”

A Celebration Skills Night is held at the end of the year when Level 3 students design a menu from scratch based on what they’ve learnt during their three-year course, served to 60 paying members of the public. Anthony says, “They start planning it in April for the dinner in June. We show them how to cost it, get products in so they can experiment. It’s an excellent opportunity for them to showcase their skills. It was so popular last time, it was sold out two nights’ running.”

• POACHED BREAST, BACON JAM, FONDANT POTATO, SWEETCORN, TARRAGON VELOUTÉ

• LEEK AND CHEDDAR TART, WATERCRESS SALAD, PICKLED SHALLOTS, CRISPY LEEKS, PARSLEY OIL

• WHITE CHOCOLATE CHEESECAKE, SEA BUCKTHORN SORBET, MANGO SALSA

“To educate students about locally sourced seasonal ingredients, they are given a ‘what’s in season’ calendar together with information about local products.”

Left Anthony Wright, Head Chef Below

A Selection of dishes from L20

colourful cabbage

dining NOSE TO TAIL

Nose to tail dining is a growing trend, with the rise in popularity of offal and other lesser-known cuts of meat. This concept is nothing new, but restaurants such as St John and Bocca di Lupo have made it more mainstream.

One of the main advantages of nose to tail dining is that every part of the animal is used, thus reducing food waste. It can also be more cost effective and gives chefs the scope to develop creative dishes using unusual cuts of meat.

Carl Newcombe-Ling, head chef at Newbridge on Usk restaurant, Wales, says “My personal belief is that if we are going to use an animal for food, we need to show it the respect it deserves by trying to use every

or as many parts of it as possible. There is also the financial value of the kilo price for a whole animal being much lower than specific prime cuts.”

Jason Christie, head chef of The Crown at Church Enstone, Oxfordshire, has a business relationship with a local shepherd who delivers whole lamb carcasses. “We butcher them ourselves and use in many different ways depending on the season. We use bones for stocks and sauces and fat to confit meats and sauté vegetables. If you’re running a small pub then a whole cow might be too much, so I would stick to sheep, pigs and venison. Venison is the easiest animal to butcher by far and nowhere near a cow in size.”

At The Black Bull, Sedbergh, Western Dales, head chef Nina Matsunaga works closely with local

farmers. “Keeping an open dialogue is important. We do the bulk of the cutting up in-house. We plan it well ahead as it can be timeconsuming.” Her advice is to start small by using rabbit, game fowl such as pigeon, or a full fish. “Move up from there using lamb, chicken (responsibly farmed) and gradually move on to larger animals. You need to understand the whole animal and research how to butcher it. Build a relationship with the local abattoir or butcher as they can help you. Points to consider include hanging times, how long it takes to cut a carcass and storage space.”

Nina braises lesser-known cuts such as pigs’ and cows’ cheeks.

“We also serve raw sliced beef tongue carpaccio, which proves popular,” she says. “Another signature dish is bavette steak in an Asian marinade. A lot of these cuts can be flash cooked, used in stir fries and lend themselves to Asian cooking.”

Some customers may not appreciate “nose to tail” dining. In such cases Nina says,

CUTS TO CONSIDER

“Sneaking in nonoffensive cuts can sometimes work, such as adding a little brisket to your sauce. But with everything else you need to be upfront. Some customers don’t want offal especially liver and kidneys, but explaining it’s part of the dish often helps.”

James Christie agrees with this sentiment and recommends training for front of house staff so they can convey the right message to customers. “All our waiting staff are made aware of the work that goes into the dishes and are encouraged to taste every dish during a pre-service briefing. This means they can answer questions from customers and get them excited about trying new things.”

“Use bones for stocks and sauces and fat to confit meats and sauté vegetables.”

Pork tongues with creamy mashed potatoes and

FROM TO

DISCOVERING THE DIVERSE FLAVOURS OF CHRISTMAS

Christmas will soon be upon us and for many operators, planning for the end of year party season has been underway for months. Turkey and all the trimmings will be piled high on plates as diners get together to celebrate –but while traditional festive fare is always an attraction, there is an opportunity to broaden your customers’ (and your) horizons by looking to our international friends for menu inspiration. This month’s Category Focus takes you on a delicious journey around the world to explore the various international dishes served to celebrate Christmas.

TAKING DINERS ON A FESTIVE TOUR

Our first stop is Italy, where in the south of the country, Christmas Eve is celebrated with the Feast of the Seven Fishes, or La Vigilia. This multi-course seafood extravaganza features a variety of dishes such as salted cod (baccalà), calamari, shrimp, and anchovies, all served to symbolize the wait for the birth of Jesus. The feast concludes with indulgent desserts such as cannoli and panettone – both of which are popular sweet treats as an alternative to Christmas cake and mince pies in the UK and Ireland.

In France, Christmas dinner is known as “Réveillon,” a lavish celebration that often lasts into the early hours of Christmas morning. The feast includes escargot, oysters and roasted meats. For dessert, the Bûche de Noël or Yule Log cake takes centre stage. This log-shaped dessert, often made of sponge cake and buttercream, represents the ancient tradition of burning yule logs during the winter solstice. Yule log is not something new to our home market, however understanding the history behind it helps operators educate young minds in school cafeterias and takes care home residents on a trip around the world.

Hopping over to Germany where Christmas traditions are rich with customs, diners can explore the delights of Christollen and Glϋhwien (similar to mulled wine). Christstollen, also referred to as stollen, is a dense loaf filled with dried fruits, marzipan and warm spices such as cinnamon and nutmeg. It is perfectly paired with a cup of tea and sits prettily on a plate, dusted with powdered sugar to resemble the snowy landscape.

For something a little more unusual, tamales take the spotlight during Christmas celebrations in Mexico. These savoury delights are made from masa dough, filled with meat, cheese or beans, and are wrapped in corn husks before being

Swedish Meatballs

Stollen

Gravalax Cannoli

steamed. Christmas in Mexico is celebrated with vibrant colours and mouthwatering dishes, served with Ponche Navideño, a traditional non-alcoholic punch made with seasonal fruit, dried fruits, spices and sugarcane.

Swedish Christmas feasts, known as Julbord, are typically served on Christmas Eve. The elaborate buffet features an array of dishes, including gravlax, meatballs (köttbullar) and pickled herring. This is accompanied by traditional Swedish snaps and beer, but for operators looking for a lighter bite or a handheld treat, try Pepparkakor, a spicy gingerbread cookie or saffransbullar, a sweet, golden saffron flavoured yeast roll peppered with raisins.

Heading even further afield, in the Philippines, Christmas is synonymous with Lechon, a whole roasted pig, often stuffed with lemongrass, garlic, spring onions, chilli, ginger, peppers or pineapple and takes centre stage at festive gatherings. The pig is slowly cooked over an open fire until the skin becomes crispy and the meat inside tender and flavourful. It is a symbol of prosperity and is often served with an assortment of Filipino delicacies.

In South Africa, Christmas falls during the summer months, inspiring a unique and vibrant celebration. Families often gather for a festive outdoor barbecue known as a “braai.” The meal features either turkey, duck, roast beef or suckling pig served with vegetables, yellow rice and raisins. For dessert, Malva Pudding, a warm and spongy cake drenched in a sweet and creamy sauce, is a cherished treat.

Lastly, and somewhat left field, in Japan, despite Christmas not being recognised as a national holiday, it is still celebrated with enthusiasm by some, and the Christmas cake holds a special place in the festivities. This light and fluffy sponge cake, adorned with strawberries and whipped cream, is a delightful treat that brings a touch

of sweetness to the season. What’s more, a tradition for ordering buckets of KFC for Christmas has become so popular that orders can be placed from as early as November! The Christmas party bucket draws huge crowds. Diners can expect to wait in long queues to collect it and the tradition contributes to a third of KFC’s yearly sales.

A CELEBRATION TO REMEMBER

Our population is increasingly diverse, featuring residents from many different countries. Care homes are frequently catering for residents who have spent time abroad or were born outside of the UK and Ireland, so offering a menu that reflects a multi-cultural society helps all residents feel included when it comes to nostalgic traditions. Incorporating international festive dishes also provides another opportunity to pair activities with food, whether making a specific dish or undertaking a tasting session, and sweet treats make great handheld snacks during the day, adding variety and interest.

In schools, caterers can team up with educators and give children an immersive experience, extending their learning beyond the classroom, building excitement each week with a new recipe from a featured country, complete with fun facts to broaden young minds.

With such a plethora of cuisine to choose from, perhaps it’s time for the traditional turkey dinner and mince pies to share a little space on your festive menu this year?

WHEN IT COMES TO INTERPRETING INTERNATIONAL INFLUENCES, BE CREATIVE – TRY TURNING A GINGERBREAD PEPPARKAKOR INTO A COCKTAIL OR INCORPORATING GLÜHWIEN INTO A SAVORY DISH TO ACCOMPANY MEAT OR ROOT VEGETABLES.

RamenTurkeySoup

A FRESH APPROACH TO LEFTOVERS

It’s the age-old conundrum – what to do with the leftover turkey. Fear not, as once you try this recipe, you’ll wish you had leftover turkey all year round! Joking aside, this turkey ramen soup is both delicious and extremely flexible. You can easily turn it vegetarian or change the meat depending on what you have available or need to use up. It also offers diners a welcome change from all of the rich meals that often go hand in hand with the festive season.

It ’ s all in the details

Adding touches such as homemade condiments and sauces can make all the difference to your Christmas meal. If you prepare now, you can get things like cranberry sauce made up to 14 days in advance, or longer if you have space to freeze it in batches. It’s such an easy thing to make in bulk and will impress diners. Alternatively, you could always buy a batch of ready-made sauce and add fresh stewed cranberries and orange zest to give it a rustic appearance and an extra zing of freshness.

Makingendsmeet

‘TIS THE SEASON

This month, Paul Dickson gives his tips on getting ahead for the festive season and making sure that you’re well prepared with crowd-pleasing menu options and minimal food waste.

When it comes to the Christmas period, preparation is key, not only to a successful menu but also to ensure that you’re not going to be left with a load of fresh stock that you can’t do anything with once the festivities are over. Planning ahead doesn’t only apply to your main menu. Having some waste-busting specials up your sleeve is a great way of alleviating added pressure at the time. Here are some recipes to help you to get ahead.

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.

in the bin

Cranberry Sauce

Deep Fried Christmas Pudding Balls

Whilst many traditional festive menus will include the Christmas pudding in some way, it can often over face even the biggest appetites after a starter and a huge turkey dinner. This recipe for Deep Fried Christmas Pudding Balls is worth a try either as a fun alternative on your main menu or to add to your specials or snacks menu over the festive period. It’s a great waste saver if you have a load of pudding left and as a bonus, deep frying classic puds is massively on trend. Try creating some fun dips to serve alongside on a sharing platter which might just tempt the most reluctant diners to dig in.

“PREPARATION IS KEY, NOT ONLY TO A SUCCESSFUL MENU BUT ALSO TO ENSURE THAT YOU’RE NOT GOING TO BE LEFT WITH A LOAD OF FRESH STOCK THAT YOU CAN’T DO ANYTHING WITH ONCE THE FESTIVITIES ARE OVER.”

Leftovers and Lost Opportunities

In 2011, The Composition of Waste Disposed by the Hospitality Industry report by the Waste and Resources Action Programme (WRAP) found that only 48% of food waste was recycled by the sector, with the remainder thrown away – mainly into landfill. Fast forward to 2023, and what has changed?

Since the damning report in 2011, large-scale interventions have been aimed at reducing food waste across both supply chains and households. Government initiatives and voluntary agreements have supported this effort, primarily led by the Courtauld Commitment 2025, an agreement which targets the reduction of food waste, water and greenhouse gas emissions. The first Courtauld Commitment was launched in 2005 and it has since proven to be a long-lasting vehicle for change.

The Courtauld Commitment 2025 targeted the period 2015-2018, achieving a 27% reduction in food waste across all industries since 2007. The agreement has been

updated (now The Courtauld Commitment 2030), however the remit has not changed – it is still targeting a 50% reduction of food waste by 2030, against the 2007 baseline.

Despite the agreement, the hospitality sector has struggled to make significant headway, in fact WRAP reported the sector to not only increase the amount of waste produced during 2015-2018, but it was also the worst offender in terms of performance.

Food waste costs the UK hospitality and food service sector approximately £3.2billion each year 1. Research by WRAP across 1,200 business sites in 17 countries found that on average, for every £1 invested on curbing food loss and waste, they saved over £10. At a time when the sector is maligned by rising energy prices and inflation – it seems counter-intuitive not to take action. The recent Country

WHY THE HOSPITALITY SECTOR SHOULD BE CLOSING THE FOOD WASTE GAP

Range reader survey is reporting progress, with 64% of readers having invested in reducing food waste over the past 12 months, but is this enough to move the needle?

Each step of the plan is fully supported by WRAP and their partners, including Guardians of Grub – a united collective dedicated to the hospitality and food service sector to support the cause. Their free tracking tools, saving calculators and learning materials are available online at guardiansofgrub.com for anyone interested in rising up against food waste.

The good news is that businesses who want to reduce food waste now have a detailed programme dedicated to the hospitality sector to guide them. The Hospitality and Food Service Action Plan, available on the WRAP website, is a free guide that defines the actions operators can take to contribute to the UK food waste reduction roadmap. This includes:

• Tracking where food waste comes from

• Deploying measurement tools

• Integrating food waste management into job descriptions and staff inductions

• Implementing a regular cadence of reviews including KPIs

• Integrating food waste prevention into the supply chain

• Engaging consumers

•

It takes a lot of time, energy and resources to produce the food we eat, so let’s do all we can and freeze to preserve what we don’t use, wrap up what our consumers don’t eat and never buy more than we need. With small changes, we can take great strides in reducing the million tonnes of food that our sector is responsible for throwing away every year.

“Food waste costs the UK hospitality and food service sector approximately £3.2billion each year ”

Ask the expert: TOM KERRIDGE

It’s been ten years since Tom Kerridge launched his first cookbook – Proper Pub Food - and it’s a completely different playing field in the pub industry as his next book Pub Kitchen rolls out. We caught up with Tom ahead of the book launch to discuss the challenges facing pubs in the next year and what they need to do to survive.

HOW BAD IS IT FOR PUBS AT PRESENT?

Pubs are being hit from all sides and I honestly can’t see any light at the end of the tunnel yet but that doesn’t mean we won’t come through it.

Food inflation continues to make it extremely difficult for chefs but it’s not just ingredients. Logistical costs, gas for the cellar, dry store goods, cleaning and hygiene products such as blue roll – every single item that is vital to a pub business has seen a price increase. Then of course there are energy costs too.

HOW DID YOU COPE AS A BUSINESS WITH THE ENERGY PRICES?

We were coming out of our energy deal last summer and the first quote we received was a 600% increase, which just wouldn’t have been sustainable. It’s honestly a terrifying position to be in. The options were sign up to an astronomical long-term deal or gamble month to month while praying prices don’t rise further.

We decided to take the risk and buy month to month via Advantage

Utilities who have been great. In the end, we have probably seen an increase of around 300%, which is still absurd but obviously more manageable. Other landlords and businesses probably didn’t want to take the gamble so are locked into deals.

WHAT ELSE IS CAUSING LANDLORDS AND OPERATORS IN THE SECTOR SLEEPLESS NIGHTS?

Staff shortages are also wreaking havoc in pubs and the wider hospitality sector. For pubs desperate to adapt and be creative to make some money, many are not able to operate to their full potential due to lack of staff. This alone means a huge amount of revenue and turnover goes missing at a time when it’s vital to chip away at existing bills and negate the energy and food inflation.

And finally in this intertwined pub nightmare, don’t forget that our customers are being hit by the same inflationary economics with mortgage rises on the way. If someone’s mortgage is £1,000 a month and then suddenly jumps to £1,500 or even £2,000, that’s a hell of a lot of disposable income they’re losing. The reality is that it will mean less visits to the pub next year.

WHAT IS THE KEY TO SURVIVAL FOR PUBS?

Whether you’re a small, medium or big pub business, I think the key to survival is being as fluid as possible. It’s vital that you pay attention to every facet of the business, every cost and outgoing and react to the marketplace as best you can. Basically, take your business to the gym. Make sure it is fit for purpose in the current environment.

WHAT DO YOU SUGGEST WHEN IT COMES TO FOOD?

When it comes to the food, it’s about streamlining and working efficiently. If pubs haven’t looked at reducing the size of their menus, I

“Whether you’re a small, medium or big pub business, I think the key to survival is being as fluid as possible. It’s vital that you pay attention to every facet of the business.”

WHAT ABOUT WASTAGE?

Looking at wastage is also so important. Pubs just can’t afford to be throwing good ingredients away. Keep your ordering very tight and don’t over order. If it’s the end of the week and you’re short of a certain ingredient, look at creative ways of using cheaper cuts to run as specials to fill in any gaps on the menu. It’s not about moving away from core values, it’s just about being smarter and more switched on to the economic environment and marketplace. You can always bring things back, but the next 12 months should be about nailing the basics and ensuring survival.

think they will need to come winter. It’s about being savvy and getting the most out of the ingredients you buy. If you’re open 7 days a week, you can constantly be moving things through so you can buy-in whole animal carcases, which means it’s cheaper than buying individual cuts and you can utilise everything.

Don’t over-worry about offering absolutely everything on the menu. Look at what is most popular, what has been selling and concentrate on the key dishes. If you know rib eye steaks are the most popular, don’t worry about offering three different cuts and just concentrate on them as you can purchase accordingly and get better deals.

Food costs will always be high but there are ways of being creative and trimming back in certain areas. Analyse and assess where can you make savings, where can you trim, what is unnecessary – without adversely altering the core values, offering, quality or experience.

ANY OTHER BUSINESS BOOSTING IDEAS?

Bar snacks used to be a packet of crisps or nuts, but those days are gone. The right bar snacks can be a great business booster, they’re brilliant for the upsell and it doesn’t have to be too complicated. Great homemade sausage rolls and some quality olives are ideal. They’re a gateway into people eating, they’re amazing for sharing and are a good way to get staff physically and actively upselling.

HOW SHOULD A PUB PROMOTE ITS OFFERING?

For me, social media should definitely not be the key driver and strategy for promotion. It can be good for a pub’s presence, but I think we sometimes give it too much credit for bringing in custom.

Pubs have always been central to local life, so I believe the best promotion for a pub is to ensure they tap into that community spirit. It’s about generating that positive word of mouth locally. That could be supporting a local charity, local businesses, supporting a local football team, the local schools, providing employment for the next generation of teenagers needing part-time jobs. You will find that if you employ local kids and they work one or two evenings a week and are treated well, they will tell their friends and their parents will come in. It’s a longer-term strategy than doing a promotion on Instagram giving away 2-for-1 burgers, but I believe it provides a much better and stronger foundation for a pub business.

HOW COULD THE GOVERNMENT MAKE A REAL DIFFERENCE?

The biggest thing that would help pubs and hospitality as a whole would be a reduction in VAT. A frontline reduction in VAT would do so much good and also highlight that the government is there for pubs and willing to support them. There is no point in giving backend tax breaks because it just doesn’t work. Tax breaks on profit are pointless as businesses are just not making profit.

A reduction of VAT to 10% is still higher than a lot of places in Europe, but it would mean 10% more in revenue that can be used to adapt, adjust and attack the difficulties in the industry in a real positive and forwardthinking manner.

People running hospitality businesses have a serious passion, heart and soul for the industry.

It’s not like other industries where if a 10% tax reduction came in, the money is just pocketed.

Hospitality businesses are constantly reinvesting because the industry is constantly evolving, and it’s filled with entrepreneurs. A VAT reduction would also be a huge instant pressure release valve for small, medium and big businesses.

Roasted Poussin with Marsala and Sage Sauce

I love poussins, not least because everyone gets their own little bird. Marsala (a wine fortified with brandy) adds a sweet, nutty note to the creamy sauce and gives the dish a rich, wintry flavour. The crispy sage garnish is a lovely finishing touch.

INGREDIENTS

• 2 poussins

• 30g butter, softened

• 4 sage leaves, finely chopped

• Salt and freshly ground pepper

Marsala sauce

• 30g butter

• 2 banana shallots, finely chopped

• 1 garlic clove, thinly sliced

• 150ml Marsala

• 200ml chicken stock

• 8 sage leaves, finely chopped

• 200ml double cream

Garnish

• 1 tbsp olive oil

• 1 tbsp butter

• A handful of sage leaves

METHOD

1. Preheat the oven to 200°C/180°C Fan/Gas 6.

2. Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the

middle shelf of the oven for 35–40 minutes or until the skin is golden and crisp and the poussins are cooked through.

3, Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3-4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste.

4. Remove the poussins from the oven and set aside to rest in a warm place for 5–10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat.

5. Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.

chanceForyourtowina copyofPubKitchen byTomKerridge, seepage47

ON THE RANGE

With his proud, football-mad Liverpudlian dad clocking up over 60 years in professional kitchens, two things were pretty clear for John Jones from a young age. One - that he was going to become a chef, and two - that he was going to follow the reds of Liverpool.

Spending much of his youth living in Cumbria, John began his culinary career at Kents Bank House in the Lake District while completing his NVQ in cooking. Using this as a launch pad, he then went on to work across the hospitality arena in pubs, bars, hotels and restaurants, not just in the UK, but in Europe as well.

Winning a host of awards along the way including the Blue Ribbon Award at the High Cross Inn in Broughton-in-Furness, John took a step back from the fast-paced hospitality sector in 2019 and returned to Barrow to work as a head chef for the area’s big employer, BAE Systems.

“Cooking provided me with so many opportunities and memories so I wouldn’t change a thing, but I reached a stage a few years ago where I wanted to be able to spend more time with my family and find more balance in life,” says John. “I was worried that I may miss the buzz of a busy restaurant kitchen but I’m responsible for feeding around 120 people for breakfast and then another 300 for lunch each day so it’s as fastpaced as you get. We cater for a broad range of employees and contractors and have a constantly changing menu to keep it fresh. I also run regular pop-ups, which

could have an Italian, Mexican or Indian theme, where I create and showcase a selection of special dishes.

We use Country Range products throughout our menu, and they are a chef’s dream, especially when we’re under intense pressure to feed a lot of people, without the luxury of time. The stocks, cooking wines and sauces are all stunning products that make a huge difference to depth of flavour and consistency.

The recipe I’m sharing is a prawn and fennel bisque, which is a dish I picked up and fell in love with when I was working in Spain. My time over there opened my eyes to seafood as it was so fresh, varied and at our fingertips each and every day. The Country Range Cooking Wine and Olive Oil help provide depth of flavour.”

INGREDIENTS

• 5 tbsp Country Range White Cooking Wine

SERVES

• 2 tbsp Country Range Olive Oil

• 3 sticks celery (finely diced)

• 2 carrots (finely diced)

• 1/2 roasted fennel (finely diced)

• 5 shallots (finely diced)

• 2 roasted garlic bulbs (crushed)

• 5 chopped vine tomatoes

• 10/12 fresh tiger prawns 1 cup fish stock

METHOD

1. Add a little olive oil to a pan and soften the celery, carrots, tomatoes, roasted fennel and shallots for 10 minutes.

2. Add the prawn heads/shells, crushed roasted garlic, fish stock and white wine and cook for a further 20 minutes.

3. Strain into a pan using a sieve and then again through muslin.

JOHN JONES

4. Bring the bisque to a boil and add the fresh prawns and cook for 2 minutes.

THE MARKETPLACE

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

Central

Foods launches two new bao buns for foodservice

Frozen food distributor

Central Foods has launched two new versions of its popular KaterBake bao buns after strong demand for the street food staple from its foodservice customers.

Suitable for vegans and vegetarians, the 30g KaterBake mini bao buns and the Menuserve bao

buns hoisin jackfruit are both perfect for starters, sharing platters, buffets and street food-style dishes.

The 40g filled bao buns are available in cases of 40, while the new mini KaterBake bao buns are available in cases of 50 for the catering sector. Both can be steamed or microwaved before serving.

YOUNG’S FOODSERVICE LAUNCHES NEW QUARTER POUNDER FILLET OF FISH

Specialist seafood brand, Young’s Foodservice, introduces its MSC certified Quarter Pounder Fillet of Fish for Foodservice. Made in the UK, the Fillet of Fish is prepared from wild-caught Alaska Pollock and can be deep-fried or oven-baked straight from frozen.

“This deliciously chunky Quarter Pounder Fillet of Fish is best served deep fried in a toasted sesame seed bun, straight from frozen.” says Joel Carr, Development Chef at Young’s Foodservice.

Young’s Foodservice’s Quarter Pounder Fillet of Fish is available frozen in 24 x 113g bags which makes it perfect for menu planning and budgeting. Ideal for caterers looking to upgrade their fish burger offer with a premium fillet of fish.

Rising Star

EPSEY HYLTON

Hylton Espey is the chef-owner of Falmouth’s Culture Restaurant. He moved to Cornwall from his native South Africa to take on the role of Head Chef at Rastella, the restaurant at boutique Falmouth hotel Merchants Manor. During his six years at Rastella Hylton gained 3 AA Rosettes along with a reputation for inventive cooking and championing Cornish produce. Influenced by his love for the outdoors, Hylton’s food philosophy ensures that all dishes combine fresh, sustainable and locally sourced ingredients, keeping the use of imports to a bare minimum.

How have you honed your skills over the years?

I have always enjoyed cooking and from a young age spent many hours next to the braai/ BBQ making my own dinner or breakfast. These skills were self-taught through trial and error, and I love showcasing them using open fire at my restaurant. Modern and more technical skills

were all learnt through reading and working with some great chefs.

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

I start with the inspiration, this could be a walk, travel, or new farm. I then observe the surroundings and try to bring everything together as they are naturally. These flavour profiles are already growing together so they already played well. Then it’s a case of presentation, texture and serving.

How would you describe your cooking style?

Modern, nature inspired cuisine. How do you embed sustainability into your kitchen?

Our food miles can be counted on your fingers. We have very low food waste as I only serve one menu. By utilising the whole ingredient, we are not losing any potential flavours and explore new possibilities with humble locally grown vegetables. Would you recommend others to follow in your path?

Yes, it is a wonderful industry. Work hard, play hard, don’t be late and be patient. Don’t chase money, chase knowledge.

Is provenance in food important to you?

Provenance is everything to us. We only buy direct from small producers and local farmers, our eggs are from one farm, lamb from another and pork from another. These relationships take time and we value them all.

Who do you look up to in the hospitality industry and why?

Gareth Ward, he stuck to his guns and serves what he wants to in a style that he wants. It is extremely inspiring.

With so many consumers choosing a vegan/ plant-based diet, do you have a go-to vegan dish?

A curried layered sweet potato bake with lentil dhal.

What is your favourite chocolate dessert? Chocolate fondant, super easy and still impressive for a dinner party

How do you support customers with different dietary needs?

We can cater for most dietary needs with enough notice. I do not use a lot of gluten in my menu so gluten free is quite flexible. We prefer to offer a plant-based evening which only focuses on plant-based tasting menus. Do you enjoy baking as well as cooking? I prefer savoury baking but if I was going to choose a cake it would be the chocolate fantasy cake from Books for Cooks.

CHEF-OWNER OF CULTURE RESTAURANT

“Modern, nature inspired cuisine.”

CHOCO LATE

As versatile as it is addictive, chocolate is widely used throughout hospitality, health and welfare and education, whether for those seeking an indulgent treat with a hot drink or to end a meal with something sweet and delicious. However, chocolate goes way beyond a standard brownie. As we head into winter and the festive season, we’re focusing on all things chocolate! Get inspired by our experts’ suggestions for spicing up a hot chocolate recipe, weaving cacao nibs into savoury dishes or for creating a mind-blowing chocolate dessert.

The Connoisseur ' s Kitchen

KERTH GUMBS

Head Chef, Fenchurch at Sky Garden

I love to incorporate chocolate into savoury dishes. Some of my favourite combinations are caramelised white chocolate with Jerusalem artichoke, which gives the dish a toffee-like taste. The mixture is then piped onto brioche soldiers and served with a pickled artichoke disc and topped with shaved truffle & Parmesan. Another dish and combination I like would be venison with rich dark chocolate gnocchi, parsnip, and wild berries.

One chocolate combination I’ve created which truly showcases the versatility of chocolate whilst also being adventurous with around 15 other elements and ingredients would be my Far Away Tree Dessert. This dish has dark chocolate textures with black pepper crémeux with burnt blackberry, kasha buckwheat and sea buckthorn sorbet. This dish saw me through to the Great British Menu 2020 finals and I look forward to introducing it to the Fenchurch menu later this year.

ZUSANA LACZOVA

Head Pastry Chef at The Manor, Greasby

Everyone loves chocolate and I love to give my sweets a sense of theatre. Nothing does that better than my chocolate bombe, a chocolate sphere which melts to reveal an ice cream centre when drizzled with rich chocolate sauce. There is something seriously decadent about watching the bombe melt away in lashings of chocolate and guests love it! For The Manor’s summer menu, I have created a peanut butter and raspberry version, finished with salted peanuts and hot chocolate sauce. Same wow factor but a delicious new flavour combination for the summer!

I love to accent chocolate with salt or spice! Nothing too overpowering but the light addition of sea salt or pink peppercorn really brings a chocolate dessert to life and cuts through the rich sweetness. Similarly, miso when paired with chocolate can evoke a delicious earthy quality. My classic chocolate bombe has seen many flavour combinations over time, but my most unusual has to be pairing it with a homemade pecorino cheese ice cream and fresh shavings of truffle. Don’t knock it until you have tried it!

CHRISTOPHER DOUGAN

Chef Patron, Kenmuir Arms

To me, chocolate is one of the purest forms of extravagance. One of our signature dishes which always goes down a storm is our chilli BBQ pork with a cocoa sauce. Good quality chocolate lends itself so well to savoury dishes.  We also have our own take on a hot chocolate as one of our desserts - we set marshmallows within chocolate mousse and serve with warm cinnamon foam that is spooned tableside. It’s designed to inspire a sense of nostalgia and we’ve had great feedback from guests. These special touches can go a long way in making something simple that little bit extra special.

Bird’s Traditional Trifle

PREP: 30 minutes

COOK: N/A

3 hours setting, or overnight

SERVES: 10

INGREDIENTS

200g Strawberries, fresh or frozen, plus extra for decorating (optional)

200g Cooked McDougalls Plain Sponge

100ml Sherry (optional)

175g McDougalls Vegetarian Strawberry Jelly

METHOD

TIP

You can use fresh or frozen berries in this recipe. The sherry and nuts are optional. You can easily make this into individual pots and sell as part of your take-away offer.

100g Birds Instant Custard Mix

600ml Fresh double cream

50g Dark chocolate chunks or grated chocolate

50g Flaked almonds, toasted

1. Place the strawberries into a serving dish. Cut the sponge into chunks and place on top of the strawberries then drizzle over the sherry.

2. Bring 1 litre of water to the boil and whisk in the McDougalls Vegetarian Strawberry Jelly, stir until all the crystals are dissolved.

3. Allow to cool for a few minutes then pour over the sponge and fruit. Leave to cool, then place into a fridge to set for two hours.

4. Meanwhile bring another 1 litre of water to the boil, then whisk in the Bird’s Instant Custard Mix to make a thick custard. Cover with cling-film to stop a skin forming and leave to cool. Place in the fridge until you are ready to assemble.

5. Whip the double cream until you have soft peaks. Place into a piping bag with a star nozzle and save in the fridge until needed.

6. When the jelly is set and the custard is cold, place the custard on top of the jelly to create a thick custard layer. Then pipe a layer of cream on top of the custard.

7. Sprinkle over the chocolate and or toasted almonds to serve.

ALLERGENS

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

Cereals containing gluten, Eggs, Milk, Nuts, Soybeans

Suitable for Vegetarian

Dark Chocolate Silk Cake with Thandal Crumble from Colonel Saab

COLIN NICHOLSON

Chef patron of Mingary Castle

We have vegan chocolate on hand, so we are able to substitute that in some of our dishes to make them vegan where possible. I also have a vegan chocolate pannacotta and a vegan chocolate and espresso creme caramel up my sleeve.  I love adding a shot (or two) of baileys into my hot chocolate with cream and marshmallows - perfect on a winter’s evening by the fire. When game is in season, we add a few drops of chocolate into our jus to pair with venison and make it rich. We have just had a chocolate dessert on the menu with miso that gives it a salty/sweet flavour.

The dish was Valrhona Caramelia & Miso Cremieux, poached Nashi Pear, Pear Sorbet. This has now been replaced with a Jivara Chocolate and Cherry Cremeux for the cherry season.

ROOP PARTAP CHOUDHARY

Owner, Colonel Saab

At Colonel Saab, we offer a variety of desserts that fuse Indian and western flavours. A perfect example of this is our Dark Chocolate Silk Cake with Thandai Crumble. It’s one of our top selling desserts that melts in the mouth and one of my personal favourites. The medley of flavours accentuates and compliments the flavours of each ingredient.

Dark Belgian chocolate is whipped rich with eggs, sugar, vanilla essence and butter to a sabayon consistency and the base is formed with coarse ground of almond, desiccated coconut, rose petals, sugar and fennel. The two are then put together in the oven and baked to perfection and served with Thandai crumble, Blueberry and Candyfloss.

ADEBOLA ADESHINA

Chef patron of The Chubby Castor and The Yard

We offer vegan chocolate options, including our delicious and elegant vegan chocolate ganache with candied pecans and lime gel. We also have vegan chocolate petit fours, made using dark and veganbased dairy products. We use vegan cream and 68% dark chocolate.

Soya sauce and dark chocolate ganache and lavender with white chocolate miso caramel are a few unusual flavours which go together very well indeed. Classic combinations we use are praline, salted caramel and gin with white chocolate. Venison and dark chocolate sauce also go together very well indeed, as does pigeon and dark chocolate. You can even add some chocolate into a chilli for a rich finish. For guests with dysphagia, I recommend either a chocolate mousse, chocolate rice pudding or a soft ganache chocolate custard. Chocolate jelly and chocolate ice cream are also good options.

vegan

CHOCOLATE & RASPBERRY TORTE

INGREDIENTS

• 200g/7 oz vegan digestives

• 85g/⅜ cup vegan butter or spread

• 200g/7 oz raspberries

• 50g/¼ cups caster sugar

• 300g/10.5 oz high quality, dark vegan chocolate (70% cocoa), broken into pieces

• 200g/7 oz vegan milk chocolate broken into pieces

• 1 tsp salt

• 150g/¾ cup caster sugar

• ½ tsp vanilla paste or extract

• 1 tbsp coconut oil

• 310ml/1¼ cup water

METHOD

For the base

1. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.

2. Grease a springform cake tin (20-25cm diameter approx.) and set aside.

3. Thoroughly blend all the base ingredients into a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl.

4. Gently melt the butter/ spread in a small saucepan, on a low heat until fully dissolved. Combine thoroughly with the blended digestives.

5. Empty the mixture into the bottom of the greased cake tin

and press evenly. Place in the oven for 5-10 minutes until slightly golden. Set aside to cool. For the raspberry layer

1. In a medium saucepan, mix the raspberries and sugar together on a medium heat. Simmer for 5-10 minutes or until reduced down to a jammy consistency. Set aside.

For the torte

1. In a large mixing bowl, break up the chocolate and add the salt. Set aside.

2. Heat the sugar on a lowmedium heat until melted and starting to turn amber.

3. Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes. Don’t worry if the sugar solidifies, just keep stirring it on a low heat until it dissolves again.

4. Pour the heated liquid straight onto the chocolate and hand whisk continuously until the chocolate has melted and the mixture is smooth.

5. Pour half the chocolate mixture over the base, then pour in the raspberry layer but leave about 1cm around the edge. Pour the other half of the chocolate over the top and give the tin a little tap to even out the top.

6. Place in the fridge and leave to chill for a minimum of 3 hours.

7. Decorate with freeze-dried raspberries and a sprinkling of cocoa or cacao powder.

SCAN FOR THE FULL RECIPE

64% OF CONSUMERS FIND CHOCOLATE FLAVOURS APPEALING IN THEIR DESSERTS

INDULGENCE THIS IS PURE

BROWNIE POKIE

These indulgent brownies are made with Callebaut’s signature 811 dark chocolate, 823 milk chocolate and W2 white chocolate for an indulgent twist that is topped with golden ganache.

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 USE WAYS

Garlic P uree

For the last 5,000 years, garlic has been the ultimate multifunctional ingredient. Food, medicine, aphrodisiac, currency, vampire vanquisher - you name it, these pungent bulbs have done it all. Available in a convenient 1kg tub, the timesaving Country Range Garlic Purée is wonderful in a wide array of soups, stews, pasta dishes, curries, casseroles, sauces, or simply to make quick garlic bread. One full teaspoon is the equivalent of three cloves of garlic.

ABOUT: IWONA GRZESIKIEWICZ

Iwona Grzesikiewicz is one of the talented Ayrshire students, who clinched third place in the Student Chef Challenge last March with a stunning menu featuring Baked Cajun Sea Bass with Tortilla Leaf, Herb and Pistachio Crusted Cannon of Lamb and an Australian Sunset dessert. After passing her course at Ayrshire with flying colours, Iwona is studying a HNC in Pastry before commencing her second year HND Professional Cookery course.

1/ Get saucy

Providing gorgeous garlicky punch to wraps, pizza, sharing plates or just great as a dip for vegetables, use mayonnaise, sour cream, garlic purée, basil or oregano, salt and pepper to make a creamy, herby and punchy garlic sauce.

2/ Butter me up:

For something a little more refined, use garlic butter to make a Polish classic – Kotlet De Volaille – a chicken fillet stuffed with parsley garlic butter, rolled up, breaded and fried.

3/ Garlic oil:

A simple way of infusing flavour into ingredients, brilliant for dressings or finishing dishes. Simply add garlic purée to olive or rapeseed oil, shake well and drizzle away.

4/ Winter wonder:

A never-fail cold remedy, warm milk with honey, garlic and butter is a must-try. You may not smell the best but it’s a lovely warming treat and it will help you fight the germs!

5/ Curries, soups & stews

With the colder weather arriving, it’s the perfect time for soup, stews and curries. Garlic purée is essential for depth of flavour - quick and easy to use as part of your base, it’s a brilliant fridge saviour ingredient when you’re up against the clock.

THE COUNTRY RANGE STUDENT CHEF CHALLENGE

With just 8 weeks until the deadline for paper entries, there is still plenty of time for students to create, test and submit their menus for the Country Range Student Chef Challenge 2024. The focus for this year’s competition is “Love Local” and challenges teams to discover and showcase the best of their local area. 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 needs 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 below criteria:

STARTER

Vegetarian - can contain dairy and eggs.

MAIN

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

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

countryrangestudentchef. for the latest information and application form. Are you

FOOD & INDUSTRY news

The challenge, run by Veg Power and sponsored by Tilda Foodservice, showcases the best in school catering with creative, healthy and nutritious recipes with fun themes incorporated for children to love.

For the 3rd year running Tilda are proudly sponsoring the campaign encouraging schools to create delicious dishes packed full of vegetables for the chance to win a £500 cash prize and have their recipe circulated to other competing schools.

57% of participating parents say their children ate more vegetables, demonstrating the impact of the campaign on school children across the country.

The winning school was Carryduff Primary School in Northern Ireland, with their Caribbean Rice featuring Tilda Brown and White rice. Carryduff created a well-balanced dish, elevating simple ingredients that left children craving more.

You can find the full recipe in the Cooks Calendar section of our website, celebrating National School Meals Week.

MORGANRaheem

LACA’S 2023 SCHOOL CHEF OF THE YEAR

After clinching the LACA’s School Chef of the Year title this year, we caught up with 29-year-old Raheem Morgan to discuss his journey to the top.

Where were you born and raised?

I’m originally from Jamaica but I came over to the UK at a tender age and have been here all my life really. I was brought up in Lewisham in South East London.

Tell us how and why you became a chef?

I left school not really knowing what I wanted to do but food tech was always one of my favourite and strongest classes. I earned good grades and I realised that it was something I was good at and had a passion for. Catering college made a lot of sense to me so I enrolled at Lewisham College to complete my level 1, 2 and 3 NVQs and I have honestly not looked back since.

How did you get to be in your current role?

Prior to joining the school catering sector, I spent nearly a decade working in the fast-paced, fine dining sector for 4 and 5-star hotels and rosette restaurants. While working at the Park Plaza, I felt I needed some time to reassess where I wanted my career path to take me so I took a year off. I was planning on going back into the hotel kitchens but Chartwells got in touch with a role and it was something that immediately excited me. I had never really considered the education sector before but the more I thought about it, the more I knew this was the path for me.

What do you love most about your job and the education sector?

Everyday I feel like I am making a difference and having an impact on the children’s education, wellbeing and lives in general. It’s incredibly rewarding. The meals we provide might be the only hearty meal they eat that day so the job has become a huge passion of mine. Also, just cooking for kids and watching them try new things and enjoy their food puts a smile on my face. It’s as simple as that. I have been in the education sector for four years and it is a fantastic career path. The training and development is excellent and there are so many different routes up the ladder that you can take as a chef.

What was your experience of food at school?

School meals were vital for me growing up. I benefited from the free school meals programme so they were very important to my health, development and they are special food memories for me. I think the quality and choice of school meals has improved massively since I was a boy but I still think back to the school classics like the crumbles, the cakes, the custards.

How was the whole School Chef of the Year experience?

I had entered the School Chef of the Year competition in the previous three years and have finished runner up each time, so it was fantastic to go one better and take the crown on my fourth try.

How did you approach this year’s competition compared to previous years?

This time I took a different approach and tried to bring more of my fine dining and hospitality skills to the table. I really utilised the skills and techniques I used on a daily basis in some of the restaurant and hotel kitchens where I worked.

My previous year’s dishes were not as refined. This year I did a crispy Asian fishcake with edamame beans, a miso purée, a wasabi mayonnaise and a crispy garnish. Everything worked in harmony and it was a flavour-packed fish cake. My dessert was a deconstructed lime and coconut cheesecake with an apple and basil gel, cherry compote, apple and cinnamon crisp and a meringue.

What is your favourite meal of the day and why?

My evening meal is the one I always look forward to most. After finishing work, cooking in the evening is my relaxation time so I love to research dishes online and on social media and give them a go. Cooking for me is therapeutic.

What are your three kitchen secrets for chefs starting out in their careers?

1. Enjoy the moment

2. Be willing to learn and push yourself

3. Grasp every opportunity to learn

If you weren’t a chef, what do you think you would be?

I was always good with computers so maybe a career in IT somewhere but art was my other passion. It was probably a close-run thing

What is your favourite ingredient and why?

I love my spice, and cayenne pepper is one that has become one of my go-to spices. It provides depth, heat and can be used in a variety of dishes.

Who are you most proud to have cooked for?

I had a cook-off with Tom Kerridge at my school in December which was a dream come true. He is one of my all-time heroes and he is just an amazing guy. He’s so down to earth, friendly and you can see he really cares about food, catering and kids.

Is there anyone who you would love to cook for?

I would love to cook for Gordon Ramsey. I’ve been brought up watching him on TV so he would be the ultimate and I would love to show him what I can do.

What are your next goals, plans and aspirations for the future?

I don’t think I’m finished with competitions just yet and there are already a couple of others that I have my eye on such as Finishing Touches and Compass Chef of the Year.

Career-wise, where do you see yourself one day?

The most stressful time for me was when I was starting out in the industry. You leave college and arrive in these high-end restaurants and kitchens and it can be a bit daunting. When you’re so young, the stress and pressure can almost turn you away so you have to be determined. Once you push through those initial difficult days, it’s an incredibly rewarding career. You need to be motivated, determined and tough but at the same time you can’t do it without the support of the team around you.

How can the catering industry improve?

between art and catering but there is synergy between both. Creating and plating food is art to me. It’s about a vision and getting across that vision to the diner.

I love my work in education but like every chef, I do have a dream to have my own place someday. Something small, maybe in the countryside.

What’s been the most stressful time in your career and how did you get through it?

I think the pressure on chefs is far less than it was a few years ago. I think people in the industry are communicating better and that is going to be vital if we want to fill the skills shortage in the industry. The catering industry has to attract some new blood so we need to better portray the true benefits of being a chef, the career it can provide and the places it can take you. I think we need to start young and really capture the imagination of the kids. Cooking classes in schools – it’s about encouraging them slowly. We’re looking to introduce this in the next school year.

“Everyday I feel like I am making a difference and having an impact on the children’s education, wellbeing and lives in general. It’s incredibly rewarding. “

Above Raheem’s winning dish of Crispy Asian Fishcake

Right Raheem at the LACA School Chef of the Year Awards

Great to pair with nutritious veggies, meats and fish, for nutritious lunchtime meals

Gluten-free, dairy-free and vegan

Discover the winning recipe from the Eat Them To Defeat Them Challenge, featuring Tilda Brown & White Rice Each

MANAGING FOOD ALLERGIES

in nurseries and schools

It’s estimated that two children, on average, in every class, in every school has a food allergy, while experts predict that 70% of the population could have a food allergy by 2060. Schools therefore play a pivotal role to ensure meals are fully inclusive for all students.

“We regularly hear from parents of allergic children who experience challenges in negotiating safe food options for their children at nursery or school,” says Tanya EdnanLaperouse OBE, Co-Founder of The Natasha Allergy Research Foundation. “Too often this results in the child being unable to participate in this key aspect of their educational life. No child should feel isolated at school due to their food allergy.”

Waltham Forest Catering, the local authority’s in-house catering service, holds an allergen free day once a week. On this day, 43 primary schools are served lunches which don’t contain any of the 14 major allergens. The idea behind the menu, which includes chickpea tikka masala, roasted pepper, peri peri chicken and coconut rice, is that all the children can enjoy the same food. Tanya and her husband Nadim visited Thorpe Hall Primary School, one of the participating schools in the

scheme. She says “This is a thrilling initiative by the school catering team. The children with food allergies can feel included without having to collect a special meal or sit at a separate table. It would be great if this initiative could spread across the country.”

Thomas Franks, the first catering company to be fully accredited by Coeliac UK, works with 120 schools.

Christine Bailey from Thomas Franks says, “Parents need to be confident in schools’ ability to keep their children safe, so in addition to discussions with the health care team prior to start of term, they will have meetings with our in-house nutritionists and the catering manager. This enables the staff to fully understand the individual’s needs and preferences. Where possible our chefs create a menu that is free from as many common allergies to enable children with allergies to eat the same food as everyone else.”

Staff training is vital to ensure the catering team have the best opportunity to learn about managing allergens in a busy kitchen. Jacqui McPeake, a food allergy consultant says, “Face to

face training is recommended as this ensures the opportunity for interaction, asking questions and the opportunity to learn. Level 2 Food Allergen Awareness is recommended for the catering staff and Level 3 Food Allergen Management for cooks and supervisors. Refresher training should be included in training budgets to provide regular updates and ensure that allergen training remains high on the agenda - it just takes one person to get it wrong.”

Food needs to be stored correctly using colour coded storage boxes.

Jacqui says, “The industry has adopted the colour purple to identify allergen-free foods, and this can be used in storage areas.”

She recommends having clear signage, encouraging pupils to ‘Ask about Allergies’ while menus should identify whether the meal contains any of the top 14 allergens.

You can highlight allergens within a menu clearly as follows: Cheese and Onion Pie. Contains gluten (wheat) and milk (cheese).

The Country Club

EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

Be KINDle to yourself

We know how difficult it can be to prioritise time for yourself, so this month we are giving away a Kindle to help you to do just that.

The latest Kindle allows you to completely get lost in your story. Tune out of messages, e-mails and social media with a distraction-free device made specifically for reading.

The lightest and most compact Kindle, now with a 300 ppi high-resolution display for sharp text and images, enables you to read comfortably with a glare-free, paper-like display. The

adjustable front light and dark mode make reading effortless, day and night.

The new model has extended battery life—a single charge via USB C lasts up to 6 weeks – plus 16 GB to store thousands of books—double the storage capacity of the previous generation.

You will have the option to subscribe to Kindle Unlimited which gives you unlimited access to millions of books, explore selected magazine subscriptions and listen to thousands of books with Audible narration.

Designed with sustainability in mind, this Kindle uses 30–75% recycled plastics and 90% recycled magnesium.

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

WINa Kindle

PUB KITCHEN

We’re giving you the chance to win a copy of Tom Kerridge’s new cookbook Pub Kitchen.

A feast of recipes that bring pub food into the home kitchen, Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking.

Michelin-starred chef Tom Kerridge has spent a lifetime perfecting next-level pub cooking. In Pub Kitchen he distils that knowhow into 100 super-tasty recipes for home cooks. Taking inspiration from modern gastropubs, Tom’s recipes are simple, contemporary and delicious.

With pub-inspired chapters including . . .

· Snacks

· Lighter Dishes

· Fish, Meat and Veg Mains

· Pies & Roasts

· Puddings

by Tom Kerridge

Recipes include gastropub favourites like Creamy Prawn Tagliatelle and Steak and Ale Pies, twists on classics like Tempura Cod and Njuda Sausage Rolls, and of course loads of indulgent desserts like legendary Sticky Date and Banana Pudding and Apple Crumble.

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

- PRUE LEITH

Go ur met Clas sic is co mmitted t o delivering t he bes t pr o ducts and pr o viding co ns istent quality ingr edients

Celebrate

I n ternati ona l Co ffee Day an d UK Co ffee Week

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Caf é I’Anson Ar abica and R o busta co f f ee beans ar e s o urced f r o m s ust ainable and environmentally f r iendly co f f ee s uppliers

Be st Se rved O ve r Ice

Promotional Pricing Available *

* Contact your Country Range Group Wholesaler to discuss

Gourmet Classic Limited

Unit 14 Endeavour Business Park

Crow Arch Lane Ringwood

Closing date for the competition is 31st October 2023. All winners will be notified by 30th November 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

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