Stir It Up Magazine August 2016

AUGUST 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Game on!

Our guide to cooking game birds

CARE-FUL CATERING FOR ELDERLY DINERS

Petal Power

Tom Aikens on how to use edible flowers

Extra Special Soy To celebrate the relaunch of our new improved Soy Sauces, we’ve got 50 bottles of each flavour to give away!

FREE

Soy sauce is well known basic ingredient in Chinese, Japanese and other Asian cooking, so if oriental is on your menu, your store cupboard is not complete without it.

Dark Soy Sauce* As its name suggests, it’s dark in colour and has a less salty, more full-bodied flavour making it perfect for marinades and sauces and for adding colour and flavour to a dish.

Great as a dipping sauce. *64% less salt than our previous product

Light Soy Sauce This is more often used in Chinese cooking to flavour dishes without darkening them.

SAMPLE

To receive your FREE 1ltr bottle of Country Range Soy Sauce, send an email entitled ‘Country Range Soy Sauce’, with your name, contact details, the name of your Country Range Group Wholesaler and your choice of LIGHT or DARK soy sauce to hello@countryrange.co.uk Offer open to the first 100 customers.

1 flavour only per caterer.

www.countryrange.co.uk

PACK SIZE: 1ltr SUITABLE FOR: Vegetarians.

COMPETITION TERMS AND CONDITIONS: 1. Participation is open to UK caterers, excluding employees of Country Range Group and Country Range Group members, their families, their agents and anyone professionally connected to the promotion.

2. A total of 100 free 1ltr bottles of either light or dark soy sauce are available at a first come first served basis.

Delivery of the free bottle is subject to your wholesaler’s normal terms and conditions of supply. Minimum order requirements apply.

3. Qualifying applications must be received between 01/08/16 and 31/08/16 to be valid.

4. A maximum of one entry per caterer is permitted.

The Leading Independent Foodservice Brand

You can usere s edible flowand in sweet ury even savo dishes

Ingredients Food 07 NEW FROM

COUNTRY RANGE

11 THE

MARKETPLACE

Features

Favourites

05 CUSTOMER PROFILE – How Tom

Honey launched ‘Stoned’

04 READERS’ LIVES COOKS CALENDAR

CATEGORY FOCUS Inspiration ideas for elderly diners

COUNTRY CLUB Win a Cath Kidston tea set

12

19

17

HEALTH & WELFARE

For starters...

>> The holiday season is well and truly upon us, and this issue of Stir it up is packed with inspirational ideas and recipes to help you in your role.

Speaking of inspiration, it was wonderful to chat to Tom Buttery, an entrepreneurial 20-year-old who has just opened up his first eaterie in North Devon. You can read the story of his success on page 5.

Summer evokes images of sunshine and beautiful flowers and I hope you’ll agree we’ve managed to encapsulate that on our cover shot? On the subject of blooms, Michelin-starred chef Tom Aikens shares his tips and advice on how to incorporate edible flowers in your dishes on page 20.

Care catering is the subject of our Category Focus this month (page 12) and looks in detail at special diets and solutions.

And it’s “game on” in our Melting Pot feature with lots of advice on how to cook and prepare game birds ahead of the Glorious Twelfth. We’ve also got four fab prizes to give away on our Country Club page so be sure to enter!

Wishing you an Awesome August!

Keep your cool this summer

23

20

Mixed Fruit

intrigue and colour with edible flowers

FIVE WAYS TO USE – Country Range

ADVICE FROM THE EXPERTS Add

25 EDUCATION 27 ON THE RANGE with Belgique chef Igor Bekaert

39

SIGNATURE DISH with Monty Halls

Food waste and sugar campaign

29 FOOD &

INDUSTRY NEWS

Videos, competitions and celebrations

32

47

MELTING POT

Game for anything?

FOOD FOR THOUGHT –

Exciting ideas for late summer menus

46

FOOD FOR THOUGHT –

A double helping of inspiration for your summer menus

37 HOSPITALITY

45 G’DAY FROM

41 ADVERTORIAL

FOCUS ON FROZEN

Meat-free options and food hygiene

Contact us...

JULY 2016

EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Get Crafty with food and beer matching

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Amanda Michetti

Love your leftovers

COUNTRY RANGE PHOTOGRAPHY

EDUCATE YOURSELF

www.barrymellorphotography.co.uk

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including EMAS, ISO14001 and FSC® certification.

Our editorial partners...

DOWN UNDER

TUCO conference preview

@stiritupmag

Visit our website more advice, inspirationfoanr dlotrescip es!

www.stiritupmagazine.co.uk

AUGUST 2016 03

COOKS CALENDAR

Cooks Calendar AUGUST In season

Read ers '

Li ves

1 Name: Andy Miller.

2 Job title: Head chef.

3 Place of work: Viva Blackpool.

4 Typical working hours:

8-14

9-13

www.bbcgoodfoodfestival.com

28

Great British Beer Festival Olympia, London

28-29 Notting Hill Carnival www.thenottinghillcarnival.com

29

(England and Wales)

4-6

billberries

pears

chestnuts

butternut squash

Speciality and Fine Food Fair, Olympia, London

20

www.specialityandfinefoodfairs.co.uk

British Food Fortnight

www.lunchshow.co.uk

www.lovebritishfood.co.uk

21

www.nationalcupcakeweek.co.uk

11 Who is your

12 Favourite Country

Range ingredient and why?

The new Country Range Fig and Pistachio Cheesecake. I just love the dried flowers on top!

04 AUGUST 2016

In season

inspiration and why?

put in all their money and hard work to create Viva, a stunning cabaret and events venue with an array of celebrity appearances, including Toyah Wilcox (pictured). Three years on, they are living their dreams!

Café Life Awards, Lancaster London Hotel, Hyde Park awards.thecafelife.co.uk

OCTOBER

Preparation is the key to a calm kitchen!

My bosses, Spherificator. It makes Martin and almost any liquified Leye, who substance into dozens of tiny jellied balls at the took a closed touch of a button. bingo hall in Amazing!

Blackpool and

Universal Cookery and Food Festival, Laverstoke Park Farm, Hampshire food-to-go industry, Business Design Centre, London

19-25 National Cupcake Week

9 Top culinary tip

figs

21-22 Lunch! Trade event for the

www.bakeryawards.co.uk

17-2 Oct

apples

www.cookeryandfoodfestival.co.uk

Baking Industry Awards, Park Lane Hilton, London

7

with sticky Thai rice.

-have kitchen gadget: Imperial

Bank Holiday Monday

SEPTEMBER

8 Signature dish: Duck Penang

10 Must

Craft Guild of Chefs Cricket Day & Family BBQ

www.afternoonteaweek.com

www.garlic-festival.co.uk

In season

especially from the night markets in Bangkok after a good night out.

National Afternoon Tea Week

20-21 Isle of Wight Garlic Festival

in the catering industry?

7 Favourite cuisine: Thai food,

raspberries

Hampton Court Palace London

www.gbbf.org.uk

32 years since I was 15 making sandwiches in our local pub.

for Princess Cruises I was bet that I would not run round the top deck starkers… the following day pictures of my naked backside were circulated around the crew to find the culprit who was caught on camera but I was never found out!

sweetcorn

27-29 BBC Good Food Festival,

(Scotland and Republic of Ireland)

5 How long have you worked

you: When I was a wine steward

butternut squash

mackerel

Discovery apples

Summer Bank Holiday

1

Usually it’s 8am till 10pm but whenever people want food.

6 Most interesting fact about

plums

pumpkins

celeriac

salsify

kale

wild mushrooms

1

World Vegetarian Day

14-16 The Chocolate Show,

3-5

The Restaurant Show, Olympia, London

www.salonduchocolat.co.uk

3-9

figs

Olympia, London World Food Day

www.therestaurantshow.co.uk

16

National Cake Week

18-19 The Independent Hotel Show,

Olympia West, London

www.nationalcakeweek.co.uk

10-16 National Curry Week www.nationaleatingoutweek.com

www.independenthotelshow.co.uk

30

British Summertime ends

31

Halloween

CUSTOMER PROFILE

STONED

Behind the flames >> Most schoolboys like to spend their pocket money on ice creams – but Tom Honey chose to buy it in bulk then sell it rather than eat it. This entrepreneurial spirit ultimately led to him opening his own restaurant…

Tom has always known he wanted to be his own boss and, whilst still at school, he used his pocket and birthday money to buy a batch of ice creams to sell to tourists in Lee Bay in north Devon.

Buoyed by his success, he set up a pizza company called Stoned, operating pop-ups in two local campsites during the school holidays with a small wood-fired oven and four friends as employees.

He says: “We would arrive at the site, set up the prep benches and the oven to form our outdoor kitchen. Flour would be flying, olive oil glugging and the fire roaring.

“People would gather round as we mixed and kneaded the dough on site, asking us about how we made our pizza.

Effectively we created a ‘show’ for our customers – we call it kitchen theatre – and people totally loved it.”

“It’s early days but it’s going really well,” he continues.

“We haven’t done any advertising – it has all been word of mouth and our previous reputation.

“The thing with this whole process is you never stop learning and there are always going to be things you can do to tweak it.”

The ultimate plan is to have a chain of restaurants but, for now, Tom is happy to get the first one running absolutely perfectly.

The pop-ups progressed from the campsites to music festivals and, in May this year, at the ripe old age of 20, Tom opened his first pizza restaurant in Braunton.

He credits Stoned’s success to “an amazing team of people” he has working for him. In the first year, he was hands-on making the sauces and dough, but now he is most often found front of house, although he still gets in the kitchen when necessary.

lots of Country Range >> The team at Stoned use ad chef Samantha products in their kitchen. He of her favourites: Skinner highlights a couple

Charity work is a cause close to his heart and Stoned takes part in various charitable ventures such as donating 10p for every Margherita pizza sold to local causes – for this year the company is supporting a different charity every month.

Country Range Oregano h a good quality and price.

This is a lovely product of suc the oregano is preser ved well in I find that the flavour of the beautifully. d foo the into it ses pas drying process and onds Country Range Ground Alm y of our dishes, we man in s We use ground almond edient is critical for the ingr an with y enc sist find that con the ground almonds love I t. duc overall success of the pro ays fl ing, the avour and it is alw because of the easy packag it. er ord I time ry eve the same consistency

Tom is also concerned that there is a generation of children growing up without the ability to prepare good food from first principles – and, over the winter of 2016/17, he is launching a programme to teach children to cook healthy food in a way that is fun and engaging.

He explains: “One day each week we will close the venue for an hour from 3.30pm and rearrange the tables to form a cookery class, accommodating up to 12 students. They will learn how to prepare a simple but tasty meal, making enough to take home to share with their family that evening.”

AUGUST 2016 05

Our Commitment

To source from fisheries which are in a Fishery Improvement Project (FIP) with the objective to achieve MSC certification.

To source from fisheries which are in MSC assessment or certified.

How will we achieve our Global Tuna Sustainability goals?

Science led approach

Fishery Improvement Projects and conservation projects

Working with our partners

Our progress so far 100% compliant & traceable

Founders of the ISSF

Proactive Vessel Register

We meet all industry regulations and do not allow any illegal fishing practices or methods.

As a founding member of the International Seafood Sustainability Foundation (ISSF), we work closely with some of the world’s top scientists to help improve standards in tuna fishing.

When we purchase tuna from large scale purse seine vessels they must be registered on the Proactive Vessel Register (PVR).

To make the register, each ship’s captain must be trained in how to minimise bycatch, ensuring responsible tuna sourcing.

Fishery improvement

MSC

We only work with partners who are committed to catching fish in the most responsible way so that together we can help to preserve the future of the world’s oceans and improve fishing standards.

We not only invest in research that helps fisheries towards MSC certification, but we work with current MSC certified fisheries that are committed to sustainable fishing practices.

For more detailed information on our tuna sourcing and sustainability work visit

www.princesgroup.com/about-princes/our-responsibilities

Dolphin friendly All Princes tuna is dolphin friendly and as an approved and compliant member of the Earth Island Institute (EII), we only work with fisheries that reduce the risk of dolphins being unintenonally caught in the tuna fishing process (known as ‘bycatch’).

We’re relaunching our Soy Sauces! >> Check out page 2 for your chance to get your free 1ltr bottle!

Pizza bases >> Pizza bases are a great solution for caterers who wish to serve pizza in a short time from taking the order. Perfect for lighter summer menu choices or food on the go.

Spread with Country Range Ready-toUse Tomato and Basil Sauce (2.25kg), sprinkle over our Grated Mozzarella and Cheddar (1kg) and Dried Oregano (260g) then top as desired.

Since you can let your imagination run wild with the toppings, pizzas make a versatile menu offering. Country Range pizza bases are suitable for vegetarians so will suit the non-meateating customers, but they also make a delicious dessert – try them with a chocolate spread base, sliced banana, Country Range Salted Caramel Pieces (435g) and then finished with Country Range Mini Marshmallows (1kg).

On promotion this month:

• 12”” Thin & Crispy Pizza Base 20 x 225g

• 12” Deep Pan Pizza Base

Spice up your life! >> Sourced in India, Country Range Turmeric arrives in the UK whole and then is tested, treated and ground before being packaged into 550g pots.

A member of the ginger family, turmeric is known widely for its musky flavour and attractive bright golden colour. As well as being one of the primary essential ingredients in curry powder, historically it has also been used for centuries as a medicine and a dye, and it is the spice on many people’s lips at the moment in response to recent studies purporting its health-promoting and disease-preventing properties.

There are several ways in which turmeric can be simply added to many dishes such as: • Scrambled eggs – add to your scrambled eggs with a little salt and pepper • Roasted vegetables – the light, warm subtle taste works well with garlic and herb roasted vegetables • Rice – just add into your plain rice during cooking to give a mild flavour and a vibrant colour • Soups and stews – turmeric helps lift the colour of lighter soups and creates an even more warming dish in a winter stew

• Smoothies – now being used with increasing regularity in smoothies due to its anti-oxidant properties and perceived health benefits

• Country Range Ground Turmeric 550g

e subtlh m r a t w ell w i ight, The l e works wb roasted tast and her es l garlic vegetab

The change has resulted in a much cleaner, natural tasting drink

No added sugar

cordials

>> We have moved our No Added Sugar Cordials to a recipe which also now contains no artificial colours and no artificial flavours.

This change has resulted in a much cleaner, natural tasting drink. The main difference you’ll see is in the colour of both the Blackcurrant and Apple & Blackcurrant variants - this is due to the removal of the artificial colours from the existing products.

new cordial

new cordial

new cordial

20 x 430g

The change only affects the Orange, Blackcurrant and Apple & Blackcurrant variants as the Lemon Cordial already contained no artificial colours or flavours.

• No Added Sugar Cordials 5ltr • Apple & Blackcurrant • Blackcurrant • Lemon • Orange AUGUST 2016 07

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

NEW FROM COUNTRY RANGE

Country Range

The Leading Independent Foodservice Brand

Paperware

National

Afternoon Tea

Week What would afternoon tea be without a sweet treat?

>> Afternoon tea was introduced in England in the year 1840 when Anna, the seventh Duchess of Bedford, asked for a tray of tea, bread and butter and cake to be brought to her room during late afternoon to keep her going ahead of her evening meal which was served around 8pm.

This then became a tradition and she began to invite her friends to join her.

Fast-forward four centuries and this post-lunch pick-me-up is growing in popularity with a week dedicated to it from August 8-14. If, like the hungry Duchess, your customers have ‘that sinking feeling’ late on in the day, then Country Range has the perfect products to help you fill your trays this National Afternoon Tea Week.

Delight your diners with finished products from our frozen desserts range – our Mini Cake Assortment provides eight different treats in one box*, our Brownie Bites (1 x 80) can be served as a bite-size treat or add fresh fruit to make mini sweet kebabs, whilst our Fig & Pistachio Cheesecake (1 x 14ptn) looks impressive with its vibrant green colour and decorative edible flowers.

If you’re going for a more homemade offering, rustle up scones with our easy-to-use flour-based mix (Scone Mix 3.5kg) and serve with our jam portions. Their premium look and taste makes them a perfect addition to a tiered tray. But it’s not just about desserts – we have a selection of breads, sliced meats, pickles and relishes to cover all things savoury.

And what would afternoon tea be without a cuppa? Country Range offer Premium Blend Tea Bags (1100s) and Filter Coffee (50 x 60g), both of which are 100% Rainforest Alliance™ Certified.

Show us your trays! Tag us in on your afternoon tea offerings: #countryrange #afternoonteaweek Instagram @country_range

Twitter @stiritupmag

*Country Range Mini Cake Assortment 1 x 40 (a selection of 5 x Mini Chocolate Eclairs (22g each), 5 x Mini Finger Doughnuts (37g each), 5 x Mini Fruit Scones (85g each), 5 x Mini Black Forest Muffins (68g each), 5 x Mini Carrot Cakes (30g each), 5 x Mini Chocolate Brownies (22g each), 5 x Mini Custard Slices (37g each), 5 x Mini American Style Cheesecake (44g each)

08 AUGUST 2016

>> All Country Range branded hygiene paper products carry the Soft Tissue approval. This ensures product quality, length and consistency and gives confidence that the product will perform in the required task.

A high number of products that don’t carry the Soft Tissue accreditation have been found to be significantly shorter and narrower than what was on the label!

The CHSA (Cleaning and Hygiene Suppliers Association) represents all major manufacturers, from multi-nationals through to independent convertors. The association has driven up standards making it possible for buyers of cleaning products to be sure they buy accredited products and that ‘what’s on the box is in the box’.

The CHSA have implemented a number of manufacturing standard accreditation schemes. The Soft Tissue standard is one of these.

Products that carry the Soft Tissue standard mark have been produced by a regularly audited manufacturer.

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Laundry powders >> Whether it’s chef’s whites, tableware or bed linen, first impressions count so it’s important that they’re kept clean and bright.

Country Range Laundry Powders can be used in standard laundry machines as well as for handwashing (50ml powder to 10ltr water). Each box contains approximately 100 washes. They’re environmentallyfriendly as they’re made with biodegradable surfactants, they meet the AISE (International Association for Soaps, Detergents and Maintenance Products) Code of Good Environment Practice covering household laundry detergents and are packed in recyclable packaging. The box contains easy-to-follow dosing instructions along with general washing and care information. Available in Bio, Non-Bio and Dual Action (with Fabric Conditioner).

A cost-effective alternative to leading brands, give them a try this month as they’re on promotion.

• Biological Laundry Powder 6.8kg • Non-Biological Laundry Powder 6.8kg

MAGGI® Mashed Potato Flakes Suitable for Care Homes

Premium dehydrated mix which delivers great tasting mash every time...

✔ ✔ ✔

Smooth texture with no lumps Meets Responsibility Deal Salt target Gluten free and no added MSG

For recipes visit www.maggi.co.uk/professional or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.

Macphie cares Create your own signature dishes with the Macphie range of Heat, Chill and Serve Desserts

Ready-to-use, with consistent results Made with real double cream* Tolerant to a range of inclusions Suitable for dysphagia and soft diets On average, contains 191 calories per 100g Nut free and suitable for vegetarians Visit macphie.com to download the latest Desserts Brochure

www.macphie.com 0800 085 9800 *not including Crème Brûlée.

Keeping you up-to-date on new products and services within the foodservice industry

Capitalise on the street food craze >> Knorr has released a new range of international pastes, giving caterers the inspiration they need to capitalise on street food’s explosive popularity.

Street food is the fastest growing segment of the out-of-home market, with an average turnover growth of 16% between 2016-18.

Leon Mills, Knorr marketing manager for Unilever Food Solutions, said: “The reality of a modern kitchen is that chefs don’t have time to continually monitor which world flavours are dominating the current street food market. Let alone find the perfect balance of spices for each of them. But with our new range, all that hard work has been done for them.

Serving Suggestion

“Each paste delivers a truly authentic balance of spices in an extremely versatile format. Just the inspiration busy chefs need to create the sorts of exciting street food style dishes that will keep their menu on trend and customers on site.”

• The new range includes Butter Chicken, Piri Piri and Teriyaki.

Premier Foods offers caterers the best of both >> Premier Foods has launched a category first with its new Hovis Best of Both Mix for the foodservice channel.

Helping caterers to offer a solution for diners who enjoy the taste of white bread, but want the benefits of wholemeal bread, the new product contains a combination of wheat white flour and wholemeal flour, with added wheatgerm.

Sarah Robb, channel marketing manager at Premier Foods, comments: “With chefs and caterers able to communicate the brand name on their menus, we are confident that this will leverage brand loyalty with their customers, particularly as research shows that the Hovis brand is recognised by shoppers as the expert in baking within wholemeal.”

THINK BIG

>> Nestlé Professional has two new product launches: • Big Biscuit Box – an assortment of 70 chocolate biscuit bars including Drifter Biscuit, Toffee Crisp Biscuit, Blue Riband, Breakaway, and now featuring the nation’s favourite biscuit bar KitKat 2 Finger.

MONIN’S SUMMER DRINKS PROGRAMME

>> Monin UK has unveiled its Summer Programme, designed to capitalise on the growing popularity of handcrafted lemonades and fruit smoothies.

Lee Hyde, Monin beverage innovation manager, says: “Ten years ago, the iced beverage demographic was 16-24; those 16-24 year-olds are now 26-34 years old and still consuming these drinks, so we want to help independent cafés, restaurants and bars to take advantage of this demand and grow their bottom line.”

The new reduced-sugar Cloudy Lemonade Concentrate product contains no artificial flavours or colours and is sweetened with Stevia and can be customised with more than 100 Monin syrups and Le Fruit de Monin fruit purees.

Lee continues: “Add fresh fruit and herb garnishes for additional premiumisation.

With the average spend on iced drinks at £2.79, Monin Cloudy Lemonade Concentrate represents up to 90% gross profit per 12oz drink, so it’s a winner on all counts.”

KERRYMAID GETS SAUCY >> Kerrymaid has launched its brand new range of Kitchen Sauces, featuring Kerrymaid Hollandaise and Kerrymaid Béchamel. The new sauces aim to bring versatility, functionality and consistency to busy commercial kitchens; allowing chefs to deliver great tasting dishes across their menu.

Approved by the Craft Guild of Chefs, Kerrymaid Hollandaise and Kerrymaid Béchamel taste like they have been made from scratch and free chefs from making the time consuming sauces.

The ready-to-use sauces reduce waste from splitting and curdling and can be used as a versatile base for making other sauces. The new range has been created by chefs for chefs with taste and consistency in mind; giving chefs the confidence to deliver The Taste Of The Good Life to customers time and time again.

• A new variety of Polo - Sugar Free Extra Strong.

AUGUST 2016 11

THE MARKETPLACE

T he Marketplace

CATEGORY FOCUS

C a l u t f e r e ing r Ca INSPIRATION IDEAS FOR ELDERLY DINERS

Top Tip

Create an atmosphere of nostalgia for dementia sufferers by using family dining settings, and coloured crockery to help with food recognition.

Care cooks face huge challenges on a daily basis to cater for the varying dietary and medical needs of their residents.

According to the 2011 census, there are around 291,000 people aged 65+ living in care homes across the UK and the proportion of care home residents aged 80+ has increased in line with longer life expectancies.

Many are suffering from a variety of medical conditions, such as dementia and dysphagia, and care caterers need to adapt their offering accordingly, whilst also providing nutritious and appealing dishes to their elderly diners.

12 AUGUST 2016

Showcase your wares Mealtimes are the highlight of the day for many care home residents and are an important part of the decision-making process for families when choosing a suitable home for relatives.

YouGov’s Care Home Catering 2015 report states: “If homes are looking to attract future customers they may need to emphasise food more than they do currently. They also need to remember that older people who are currently only visitors may themselves be looking for a home in the not too distant future. Therefore, knowledge of a home’s food through visitor meals/ snacks may translate into an interest in living there later on.”

Fortification With malnutrition in care costing England alone £2.6billion per year to treat and care homes paying thousands of pounds in clinical negligence compensation, the importance of fortification has never been more apparent.

Special diets can also have an impact on what the medical profession is describing as the silent epidemic of the elderly vitamin D deficiency. With poor diet combined with lack of exposure to ultraviolet light being two key factors, people over the age of 65 are considered at higher risk.

Vitamin D is found in just a small number of foods such as oily fish, eggs, as well as fortified spreads, butter and breakfast

be a time-consuming and lengthy process that requires many types of

ingredients and seasoning.

“Fresh, seasonal ingredients can still be added to the base to provide a consistent quality soup which ensures full flavour and value for money – and which, importantly, is sure to be enjoyed by residents.”

cereals, and it can be a challenge for caterers to improve intake through diet alone, especially when factoring special diets.

Dairy experts Pritchitts have been working closely with care homes to overcome the daily challenges many chefs face and recently fortified its Millac Gold Double cream alternative with added vitamin D. Just 100ml of the high performance cream alternative provides 328 calories, and its versatility means it can be used for cooking, pouring and whipping – it whips up to three times its volume providing superior yield – and is suitable for both sweet and savoury dishes.

Themed days Themed cuisine days can add interest and encourage people to try something a little different, says Ben Bartlett, chef and Lion Brand ambassador, but don’t stray too far away from the familiar.

He advises: “As summer is here a ‘Residents’ BBQ Day’ would be top of the list for care homes, with traditional favourites for all like beef/chicken/bean burgers, soft baked potatoes, beans, Cheddar cheese and, of course, fresh salad. Very familiar and easy for dietary needs whether it’s fortifying or using deep dish ‘Dignity’ plates, and great for dementia residents as it brings back nostalgic memories of English summers.”

Similarly, putting on a curry night is a great way to spice up life in your care home dining room.

AAK Foodservice, who look after the Lion brand, are giving away five Grillmeister BBQ kits.

For your chance to win, see Country Club (page 19)

Says Paul Wright, UFS’ elderly care development chef: “It’s is a great way to create a sense of excitement and occasion around your evening meal – it’s also an appropriate dish for care homes. As we get older, our sense of taste begins to fade, so cooking dishes with big bold flavours is key to creating dishes residents will enjoy.

“Curries certainly fit the bill in that respect, and they can be easily blended for residents with dysphagia.”

Soup-er idea Ready-to-use sauces can also be used to create delicious and nutritious soups.

Roy Shortland, development chef for Dolmio ready-to-use sauces, explains: “For care home caterers, providing varied, nutritious and tasty meals can often be a challenge when catering for the differing needs of residents within the home; as well as having to save on costs without compromising on taste or quality.

“Residents suffering from dysphagia, for example, will be limited to a pureed diet which can often be un-appetising – resulting in rejection, or simply lacking any nutritional value.

“Homemade soup is much-loved and is perfect for residents with dysphagia; but for caterers, making homemade soups can

“Curries canr rebesideaensitsly blended fo hagia.” with dysp

Catering for special diets With the number of consumers battling food allergies and intolerances on the rise, care home caterers must gear up to meet the growing demand for non-allergenic foods – and there is a plethora of ready-made products on the market which cater for a broader spectrum of dietary requirements.

Anna Massie, senior category marketing manager at Macphie, said: “When cooking in a busy residential care home kitchen it’s important to use ingredients that are suitable for a variety of purposes given the diverse needs of residents.

“Ingredients have to be versatile and tolerant to a range of inclusions such as flavours and creams, suitable for dysphagia and soft diets, and also have a high calorific content. Products and ingredients for vegetarians and those with a gluten-free diet are equally important and should be offered each meal-time.”

Mark Lyddy, Tilda’s head of foodservice, adds: “Rice is one of the foods that is least likely to cause allergies. It is easy to digest and is among the first foods suitable for adults who have gluten intolerance or coeliac disease.”

With this in mind, Tilda has created Brown ‘n’ White, which combines the benefits of brown and white rice to help caterers serve up a more healthy rice offering.

Teatime treats As older people tend to have less of an appetite, it’s important to offer regular snack and drinks to avoid dehydration and ensure they are getting their daily intake of calories.

The Food Standards Agency recommends that residents should be offered a hot drink and snack mid-morning, for afternoon tea and at bedtime. >>

AUGUST 2016 13

CATEGORY FOCUS

Ingredients haveintoclbe tolerant to a rangespofhagia usaniond s, suitable for dy also have soft diets and content. a high calorific

CATEGORY FOCUS

Snacking suggestions include scones, doughnuts, biscuits, custard tart, soft cheese or jam sandwiches, malt loaf and custard tart, along with a piece of fruit.

Kerrymaid’s nutrition expert Caoimhe McQuaid has teamed up with Matt Dodge – NACC 2015 Care Cook of the Year finalist and head chef at Coombe Hill Manor in Kingston - to share these top tips:

Catering for dementia To encourage eating for people suffering with dementia, it is important to cater to all of their senses. Surround them with the smells of bread, strong coffee, fresh herbs and grated lemons to encourage eating Be careful not to lay tables with white tablecloths or napkins when serving dementia residents as many suffer with an altered perception of colour and can get easily confused with what’s being placed in front of them Try to cook in front or near residents with dementia. The smell of the dish cooking will entice them and encourage eating Enhance the dining experience for people suffering with dementia by creating a family dining set-up. Carers should eat at the same time so the focus moves away from people eating with dementia giving them a sense of connection To help with food recognition for those suffering with dementia, serve meals on lightly coloured plates – pale colours such as yellow, green and pink work particularly well but avoid white plates Because of poor appetite, concentration problems or changes in how food tastes, people with dementia will not always be able to eat a large meal in one sitting. In this instance,

frequent and smaller meals may be the answer. Hosting regular afternoon teas are To help with a good idea as smaller food recognition cakes and finger foods for those suffering are more attractive Many sufferers of dementia forget to eat and drink so introduce a routine for patients so they eat at the same time every day

Play music during mealtimes to create an engaging atmosphere.

Try playing lively music at breakfast, country and western at lunch and classical music in the evenings

Catering for dysphagia People with dementia can also develop difficulty with swallowing, a condition that is known as dysphagia.

If the person is suffering with dysphagia, avoid giving them hard-to-chew foods, such as raw vegetables. Instead, puree cooked vegetables and mix with cream for a safer texture. A dysphagia diet limits foods to certain textures making it safer and easier for patients to swallow; residents are restricted to either a thin purée, thick purée, pre-mashed and fork mashable diet. The two most common in the care environment is thick purée and fork mashable for dysphagia diets A dry mouth interferes with chewing and swallowing so think about adding creamy sauces or gravy to meals. The added flavour of sauces and gravy can help stimulate the taste buds and encourage eating When making pureed desserts such as trifle or gateaux, serve in glasses and layer them so residents can see the distinctive layers – it is great for recognition but also helpful for effective portion control

Dignity in Dining As part of its industry-leading Healthcare Solutions Programme, Premier Foods have created a number of appetising texture-modified recipes and supporting dietary guidance to help caterers deliver a safe, nutritious and varied diet and to ensure dignity in dining for individuals with dysphagia.

You can download the guide online at premierfoodservice.co.uk/wp-content /uploads/2014/10/Premier_Healthcare _Brochure_11803.pdf

mentia e d f o s r e f f u s y n Ma to eat and drink forget a routine so they eat so introducsaeme time every day at the 14 AUGUST 2016

with dementia, avoid white plates and serve meals on lightly coloured plates

People w dementia willithnot always be able to eat a large meal in one sitting.

www.kerrymaid.com @KerrymaidDairy

* Cambridge Direction 2012.

Helping care caterers meet residents’ needs with a portfolio of great tasting dairy ingredients.

HEALTH & WELFARE

Keep Your Cool This Summer >> Care caterers are being urged to keep their cool this summer – and look after their elderly residents, as well as themselves, in the heat.

The National Association of Care Catering (NACC) has issued a series of downloadable factsheets packed with helpful tips and advice for summer health and wellbeing.

Neel Radia, national chairman of the NACC, comments: “Heat can affect anyone but older people are amongst those at greater Neel risk of serious harm. Dehydration and Radia heat-related illnesses, such as heat rash or heatstroke, can be prevented, so I can’t emphasise enough how

It’s also crucial to ensure both residents and staff keep hydrated, especially catering staff in hot kitchens. vital it is for everyone with a responsibility for the care of the elderly and vulnerable to be fully prepared for the warmer summer months. It really is all about good preparation and

“Heat can affect anyone but older people are amongst those at greater risk of serious harm.”

communicating plans effectively to staff, and also to residents and service users, whether in care homes or their own homes, and their families.

“Simple steps such as keeping up-to-date with local weather forecasts, ensuring the right clothing is worn and rooms are kept cool, applying sunscreen and minimising strenuous activities at the hottest times of the day can make a huge difference.

“It’s also crucial to ensure both residents and staff keep hydrated, especially catering staff in hot kitchens. Increasing fluid intake throughout the day and making sure drinks are always accessible will help prevent dehydration and the many related illnesses this can bring on, such as dizziness, falls and urinary infections.”

The factsheets are available at www.thenacc.co.uk/ resources/top_tips.

Guidance for staff working in kitchens >> Catering staff, working in a hot kitchen environment, are more likely to be at risk in a heatwave and should therefore be aware that they need to drink more than usual: • Keep consuming fluids (water, fruit juice, ice lollies, jellies etc.) to avoid dehydration • Don’t wait until you are thirsty - drink little and often and try to avoid alcohol, tea and coffee (Drinks that contain caffeine, cause the body to lose fluid which increases the risk of heat related illness)

• Unlike other rooms, keep cooking areas as cool as possible by opening windows (remembering fly screens) using cooling fans and local exhaust ventilation in the hottest places. Ensure equipment is operating safely and correctly. Placing an ice pack (cooler block) from your freezer, safely in a fan’s airflow, can help to cool the circulating air

• Serve/prepare/consume cold foods and foods that have a high water content including vegetables, salads and summer fruits, jellies, ice creams, sorbets, yoghurts etc.

• Do not remove protective clothing (such as hair nets, gloves, mitts and protective footwear) This will be counterproductive and increase risk of injury

In addition to this general guidance staff should:

• Wear cool, breathable clothing like cotton (relaxing uniform protocols if necessary)

• Not turn on ovens (or other equipment that produces heat) until necessary • Ensure refrigeration equipment is operating correctly, serviced and maintained in optimum working condition

• Take a break where possible and get out of the kitchen to allow your body to cool down • Review menus and provide more cold options where possible

AUGUST 2016 17

Exclusively for customers of The Country Range Group

Serve afternoon tea in style Afternoon tea is back in vogue and being enjoyed in a wide variety of venues, from hotels to pubs to care homes. For the profit sector, it’s a great way of bringing in customers in the quieter period between 2pm and 4pm, and, in a care setting, it makes for a lovely activity, which can be tied in with events like Nutrition and Hydration Week.

WIN

Smokin’ hot

a stylish Cath Kidston complete tea set

To coincide with National Afternoon Tea Week later this month, we’re giving away a stylish Cath Kidston tea set to one lucky reader.

Cath Kidston’s new Cranham fine china collection mixes classic country florals with nostalgic ric rac stripes and will guarantee your scones and sandwiches are displayed beautifully.

The prize includes: • 4 large cups with saucers • 4 dessert plates • 4 side plates • 4 cake forks • A 3 tier cake stand • A teapot All you need to do is send an email titled ‘Cath Kidston teaset’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Wood-fire ovens, barbecues and grills over burning embers are all the rage in professional kitchens and it’s not just the heat that counts – the smoke from seasoned logs and charcoal is an ingredient in its own right.

In his new new book ‘Grill Smoke BBQ’, acclaimed chef Ben Tish shares his methods and delicious recipes for cooking over an open flame.

Venturing beyond the ubiquitous pulled pork, brisket and wings, Grill Smoke BBQ favours lighter dishes, with more fish, vegetables and even desserts, taking inspiration from Ben’s travels over parts of Spain and Italy where cooking over an open flame is second nature.

We’ve got three signed copies of the book up for grabs. To enter, send an email titled ‘Grill Smoke BBQ’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Grill Smoke BBQ is published by Quadrille, £25.

Floral inspiration on every leaf

Top tools for unbeatable BBQs

If you’re feeling inspired by our cover shot and Advice from the Experts feature this issue to incorporate edible flowers into your dishes, this is the prize for you.

The greatest grills start with professional tools – and finish with the finest flavours.

We’ve got one hardback copy of ‘Cooking with Flowers: Sweet and Savoury Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers’ by Miche Bacher to give away to one lucky Country Clubber.

Featuring more than 100 recipes for beautiful flower-filled dishes, this easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savoury sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice.

To enter, send an email titled ‘Cooking with Flowers’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

To keep the barbecue season cooking right through to the end of summer, we’ve teamed up with AAK Foodservice to give away five professional Grillmeister BBQ utensil kits, each with a 2.27ltr bottle of delicious Lion Sticky BBQ Sauce.

The kits contain all you need to grill a wide variety of foods to perfection, including tongs, fork, turn-over roaster, corn holders, knife and skewers, all packed into a stylish metal case to show you mean business!

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

Closing date for all competitions: 31st August 2016. All winners will be notified by 30th September 2016. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

AUGUST 2016 19

COUNTRY CLUB

the COUNTRYclub

ADVICE FROM THE EXPERTS

How to use edible flowers

By Tom Aikens, two Michelin-starred chef

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, becoming the youngest chef to win two Michelin stars aged only 26 and building an expansive, international restaurant empire.

During the RHS Chelsea Flower Show this year, Tom created a range of special dishes inspired

by British flora. Here, he explains how to cultivate a love of cooking with edible flowers‌ Edible owers seem to be everywhere right now but it’s actually a ‘trend’ which has been around for at least 15 years.

delicate owers will survive, so they should be used when just in season.

Added into dishes, they oer another avour dimension and also a bit of intrigue and colour. And it’s not just sweet desserts that can beneďŹ t from the addition of edible owers – you can use them in lots of savoury dishes too.

The best way to source edible owers is either to pick them yourself or have a reputable supplier to get them for you. I actually grow my own on a roof top garden, mainly nasturtium.

There are obviously the visual beneďŹ ts that owers can bring to a plate but they also enhance the dish with avour as some have an explosive amount of taste, for example fennel pollen.

Edible owers are at their best in spring and summer, as in our lovely winter no

In terms of presentation, my advice is don’t overdo it. Keep it simple and make sure they are in keeping with the other parts of the dish.

To keep the owers looking fresh prior to serving, don’t keep them uncovered, lay a little piece of damp tissue paper onto the top of them and make sure the fridge is not too cold either as they will close up and die.

Which flowers work best with which ingredients? • B age has a cucumber taste so

works well in light-avoured food like salmon, salads, as well as a classic summer Pimms

• G se flower

is bright yellow and can be used to steep in a syrup for cocktails or to make an oil

• White over flower can be used to steep in vinegar and used in cocktails for a syrup or avoured vodka

• Marigolds

can be used when dried as they brighten up a dish because of the yellow petals, use in risotto or in a clear soup or bouillon for ďŹ sh

20 AUGUST 2016

• R emary and thyme flowe works really well with lamb

• Nasturtium leaf

and ower is peppery so it can handle bigger avours, but it adds a good amount of savoury notes to a dish. It can be used to make an oil to go with lamb, or lightly cooked to go with ďŹ sh, or raw with some raw or marinated ďŹ sh

ADVICE FROM THE EXPERTS

Sweetened ricotta, elderflower and rose poached rhubarb Makes 8

Rhubarb Sorbet

Jelly

Ingredients 600g rhubarb, washed, roots trimmed off, thinly sliced 300g caster sugar 275ml water

Ingredients 20ml vanilla essence ½ vanilla pod, split and scraped 40ml lemon juice

Method 1. Take the poaching syrup and add ½ leaf of soaked gelatine.

Method 1. Make a stock syrup from the above and then poach the sliced rhubarb in the syrup 2. Leave to infuse for a day and then place into the blender removing the vanilla pods. Then pass through a fine sieve pressing down well.

3. Churn in an ice cream maker which you can buy online really cheaply.

Poaching Syrup

(MUST BE DONE A DAY BEFORE USE)

Ingredients Rhubarb trimmings – use from other batch, above 100g roughly 50ml white wine lemon juice from 1 lemon squeezed 100ml water 150g caster sugar 50ml elderflower cordial

100ml poaching syrup ½ gelatine leaf

25g fresh elderflower tied in muslin Bay leave 4g lemon thyme Zest of ½ orange 2 cloves ½ vanilla pod, split and scraped

You will need an ice cream maker for this recipe, which you can buy cheaply online

Toasted Meringue Balls Ingredients 140ml water 75g glucose 600g caster sugar

300g egg whites Fresh elderflower

Method 1. Boil the sugar and water to around 121°C, then whip the egg whites and add the sugar slowly to the semi whipped whites, then whip till cool on a slower speed.

2. Pipe onto parchment, little ball shape meringues as round as possible of various sizes say 3-4 from 2mm big to 0.5cm.

3. Blow torch to caramelise and then take some fresh elderflower and sprinkle onto the meringue and dry out in a low oven at 65°C. You will need approx. 5-7 a portion.

Method 1. Simmer all the above and leave for a day to infuse.

Rhubarb Batons Ingredients 1 stick of nice rhubarb

Method 1. Cut the stick into 6cm pieces, then poach lightly in the syrup till just tender, then leave to cool.

2. Leave to infuse for a day, then cut into 2cm batons allowing 5 per portion.

Assembly Ingredients 1kg extra thick ricotta (buy from a supermarket, whisk with an electric mixer and add a little double cream to it to make smooth (you can also use a thick Greek yogurt) 200ml rhubarb poaching syrup

100ml elderflower cordial 3 limes zested 5 mint leaves, cut into thin strips Rhubarb Batons Rhubarb Sorbet Jelly

Method 1. Reduce the syrup till nice and thick, then add this to the ricotta, along with the other ingredients.

2. This is all layered up in the glass with the jelly and poached rhubarb, then the sorbet and meringue on top.

“There are obviously the visual benefits that flowers can bring to a plate but they also enhance the dish with flavour” AUGUST 2016 21

Seeing Darren Creed show us five ways to use mixed dried fruit, this always reminds me of Christmas!

I know, how can I be mentioning that word in only August, but for many chefs out there they are already preparing their menus and ideas and, of course, it’s never too early to get organised.

The Country Range Student Chef Challenge is really coming together now, and we are working hard putting the finishing touches to this great competition to ensure it is at the forefront of the student competition calendar. Please share this competition with as many colleges as you can to help give them the chance to take part and win some great prizes.

Here at the Craft Guild we have been flat out with so many things that sometimes it’s hard to keep on track, but we just love what each day brings. We are currently looking forward to our forthcoming annual cricket day on the August bank holiday weekend where we invite all our members to come and have a great day, either playing cricket or relaxing and watching the world go by, BBQ supplied and also a bar.

Next month sees our 5th Universal Cookery & Food Festival, this year being held at Laverstoke Park, Hampshire. This is such a different event and gives all the chance to explore 2,500 acres, containing Water Buffalo, Middle White Pigs, Wild Boar to name a few. The event has exhibitors and stands in one big top, foraging, talks and demos by some of the great chefs we have here in the UK, all the details are listed on our website Well, till next month ...

Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments.

For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild

Five ways to use...

Mixed Fruit TIP: Soak the mixed fruit in an orange and lime stock syrup Adding mixed dried fruit to both sweet and savoury dishes is a great way of getting one of your ‘5 a day’ in the bag, not to mention the additional flavour and fibre it brings.

Dried fruit is fruit which has had the majority of the original water content removed, and its use dates back to around 1700 BC. Most commonly seen in cakes or eaten as a snack, this healthy ingredient can be used in a wide variety of ways, as Darren Creed, winning chef lecturer of this year’s Country Range Student Chef Challenge, demonstrates…

1. Pain au fruit Soak the mixed fruit first in an orange and lime stock syrup. This gives the pain au fruit a superb summery twist. Serve for breakfast or with a mid-morning coffee for a quick energy boost.

2. Mixed fruit upside down cake We used a normal steamed sponge cake recipe for this but added a little dry ginger to the sponge then freshly grated ginger into the mixed fruit to give it a lovely warming hit when you eat it. Serve with custard or fresh pouring cream.

3. Mixed fruit jam Prepare as you would do for normal jam, then the twist is the dried fruit instead of your normal raspberry etc. Sweet, fruity and fragrant, this beautiful spiced dried fruit jam is wonderful spread on scones, bagels or a thick slice of homemade chill and pimento bread as we did.

Great to prepare for a gift as well.

4. Quail with Madeira-soaked mixed fruit chutney Prepare this sweet tangy chutney as you would any other. To add that extra little special taste, soak the mixed fruit in Madeira overnight first - you won’t be disappointed with this one!

Soak in Madeira tra overnight for that ex e st ta special

5. Warm salad of char-grilled purple broccoli, candied walnuts and mixed fruit in a honey and cider vinaigrette This really is a super food bowl, packed with antioxidants, great for a summer day. The honey with the mixed fruit gives a rich, a deep, toffee-like flavour, tingling with the vitality of tropical flavours, the cider then takes this all away leaving a fresh feel to the dish. You always feel a boost in energy after eating this dish.

About Darren Creed >> Darren Creed is a chef lecturer at Loughborough College, whose team of three students scooped the 2016 Country Range Student Chef Challenge title at Hotelympia.

Darren has gained a wealth of catering experience working in 4 and 5 star hotels and Rosette restaurants since leaving college in 1990. He initially started with Whitbread whilst at college before moving to the Hilton national group, and won his own rosette at the age of 24.

He has been teaching now at Loughborough College since 1998, and full-time since 2004. In addition, he runs his own outside catering company.

Darren Creed

AUGUST 2016 23

FIVE WAYS TO USE

Thinking ahead

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EDUCATION

Tackling food waste

Time to tackle education sector’s 250million food waste The UK education sector is generating £250million worth of food waste a year, according to new research.

This amounts to a staggering 336 tonnes of food waste every day across nurseries, schools, colleges and universities.

The University Caterers Organisation (TUCO) commissioned the independent study, gathering insights from caterers, chefs and managers from across the country.

The resulting findings revealed a number of key barriers to tackling the challenge of waste and highlight that the time for action is now – with 123,000 tonnes of food waste being generated every year in the sector.

TUCO’s member universities are at the forefront in the search for practical solutions to the scandal of food waste and are innovating their own food waste reduction initiatives.

Food waste is a UK-wide problem but the report highlights that there is not a single, joined-up response to this; indeed in England the lack of clear legislation is leaving caterers behind their Welsh and Scottish counterparts. Scotland has just announced an ambitious food waste reduction target of 33% by 2025, the first to do so in Europe. The research shows that a massive 91% of respondents want more regulation.

Commenting on the findings, TUCO’s chief operating officer Mike Haslin said: “TUCO is committed to supporting not only its members, but the wider foodservice sector, to drive

Sugar Smart

Ground-breaking uni joins Jamie’s sugar campaign

forward-thinking approaches to the way we manage our resources.

“This study shows, for the first time, the true picture of the challenge the education sector faces in tackling food waste.”

The research shows that a massive 91% of respondents want more regulation.

One of the key findings defined by the research is the urgent necessity to challenge and change the attitudes of both staff and students in this current ‘throw-away’ culture of waste. For example, 52% of customers don’t clear their plate but 100% of student respondents agreed it is important to reduce food waste. One site has harnessed this simply by letting students know that they don’t need to overload their plates and can return for more. This has seen food waste reduced from 25-30kg per night to 10-15kg – highlighting that communication is the key.

56% of staff are unhappy with the way food waste is collected and 95% of staff do engage in food waste reduction initiatives, for example, by providing weekly updates on menus in the form of quirky statistics and positive messages.

The University of Brighton is the first university in the country to launch a campaign to cut sugar consumption – and is being backed

by Jamie Oliver himself.

The university has joined with Brighton & Hove City Council in the Sugar Smart City campaign. As part of this, the university will be introducing a number of initiatives over the next academic year to raise awareness of sugar consumption and hidden sugars, through cooking lessons, education and nutritional information.

This also includes an introduction of a 10p levy on the price of sugary drinks, where the money raised from this will be used to fund food education schemes for university students.

Jamie Oliver said: “I’m hugely excited that the University of Brighton is joining the Sugar Smart campaign. It’s brilliant to hear it is introducing a levy on sugary drinks to help raise awareness about the long-term damage too much sugar can have on our health, and empowering us all to reduce it in our diets.

“We’re facing a growing obesity crisis; with more than four million people in the UK diagnosed with type-2 diabetes, the need for action is more urgent than ever. Students of all ages need to be more aware of the dangers sugar consumption can have on our long-term health.”

AUGUST 2016 25

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On the Range

Belgique Salt Beef

ON THE RANGE

The Leading Independent Foodservice Brand

Igor Bekaert

“We use a variety of Country Range Spices... They’re great value for money”

A London brasserie chain has spent the last eight years perfecting a recipe for its hugely popular salt beef – and now they’re sharing it with fellow Stir it up readers.

Salt beef sandwiches top the menu at Belgique’s eight busy eateries, as customers clamour for slices of the meltingly tender meat.

Igor Bekaert, the chain’s NPD chef, says: “It’s been a top seller from day one.

A lot of people make salt beef so the only way to differentiate yourself from the competition is your mix of spices.

“We’ve been tweaking our recipe over the past eight years until it was absolutely perfect and we stick to it vigorously.

“We use a variety of Country Range Spices in our mix. They’re great value for money and always give us the correct balance of flavours.”

Visit the new-look Country Range website for delicious, easy-to-follow recipes to help you get the most out of your Country Range products.

www.countryrange.co.uk

differentiate yourself from the competition with your spice mix

Ingredients 1 whole beef brisket 10 ltrs water

25g Country Range Ground Ginger

50g salt beef cure “Weschenfelder”

25g Country Range Ground Mace

100g Country Range Cracked Black Pepper

25g Country Range Cloves

50g Country Range Ground Cumin 25g Country Range Juniper Berries

Method 1. Make a brine with the water, cure, sugar, and spices. Bring to the boil for 15 minutes and let cool down completely.

2. Transfer to a container and submerge the brisket in the brine.

Cure for 7 to 10 days in the fridge turning the brisket daily.

3. Remove the brisket and discard the brine.

Cook the brisket in boiling water for 4 to 5

15 Country Range Bay Leaves 200g brown sugar

hours until soft.

No need for extra seasoning. Let the brisket cool down in the brine overnight.

4. Remove the brisket from the brine, cut into portions and wrap cling fi lm.

5. Heat in the microwave and serve on a bagel with Country Range Mustard and Country Range Cocktail Gherkins on the side.

AUGUST 2016 27

Rediscover your coffee

Consumers are telling us they love the taste of our thick, rich and wonderfully indulgent flavoured syrups*. And as a certified Fairtrade product, stocking our syrups goes towards helping over 20,000 small scale farmers in developing countries.

Find out more, including great hot and cold drinks recipes at

www.tasteandsmile.com If you’re interested in purchasing the range please contact your Country Range Group wholesaler * Source: Sensory testing for T&L Sugars Ltd 2014

industry news

FOOD & INDUSTRY NEWS

Food &

Frozen top tips video series >>The British Frozen Food Federation (BFFF) has launched a series of short videos to demonstrate how using frozen food can cut preparation time and food waste in professional kitchens.

BFFF teamed up with Lee Maycock, newly appointed Craft Guild of Chefs chairman, to produce the Frozen Food Tips videos, highlighting the benefits of frozen food in professional kitchens.

The series of eight videos provide a resource for chefs looking for insightful hints and tips designed to not only enhance their preparation and cooking, but to also help them produce delicious, on-trend food, easily and cost effectively Lee Maycock said: “Using frozen ingredients in a professional kitchen can be a great way to create a variety of great-tasting dishes. The versatility and time-saving aspect that frozen food offers can really benefit pubs, bars and other food outlets looking to offer diners a varied menu.

“Each video shows how using frozen ingredients can create dishes that pack a whole lot of flavour, and can provide chefs and caterers with the means to cut down on preparation time, reduce food waste and quickly prepare delicious, inventive dishes and innovative meal components.”

The films can be viewed at bff f.co.uk/promotion/media-library/

FILL THE GAP WITH AN APP >>There’s a new way for London restaurants to attract customers during slow periods of the day.

The CityMunch app allows restaurants to connect with Londoners in real-time, instantly publishing simple, time-limited discount offers to customers’ smartphones. The app’s time-specific deals benefit both parties - diners save money and restaurants fill seats during quieter times.

High-end independent and chain restaurants including The Chancery, Busaba Eathai, Le Garrick and House of Ho have signed up.

Alex nets fishy prize

Alex Barnes wowed the judges with his Norwegian Fjord trout

>>Talented young chef and Westminster Kingsway College student Alex Barnes has been crowned champion in the inaugural Fjord To Fork, Professional Chefs Development Competition.

His winning dish – simply cured and sous vide Norwegian Fjord Trout, gently flaked with mango salsa and an avocado and coriander mousse, garnished with crispy fried mung bean noodles – wowed the judges, including Michelin-starred chef Daniel Galmiche.

Alex wins a trip to Norway to learn about Fjord Trout at source.

More than just cream Millac Gold Double is the versatile, high performance choice to increase the calorific value of your menu.

• Can be used in all your recipes – savoury or sweet, hot or cold • More stable than cream – it doesn’t split or over-whip and can be re-whipped • Whips up to 3 times its volume – giving great value for money • Has a long ambient shelf-life which means reduced wastage

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*Free sample request offer only valid for sample Millac Gold Double 1ltr cartons.

Open to bona fide care home caterers in UK and Ireland only, available whilst sample stocks last. See www.pritchitts.com for full terms & conditions. Offer ends 31/12/2016.

02/06/2016 16:52

AUGUST 2016 29

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industry news

A BUN IN THE OVEN! >>West Country dessert manufacturer the Ministry of Cake is celebrating after producing the 10 millionth pudding at its new factory in Torquay.

The newborn was named ‘’James Frank’’ after the two current factory managers James and Frank.

Ministry of Cake, which has the reputation as being a fun place to work, presented the pudding with a baby’s bottle and blanket as he was greeted by the managing director Chris Ormrod and Torbay Council Lib Dem leader, Councillor Steve Darling. Mr Ormrod said: “It was all a bit of fun, but this is a significant milestone for us. Ministry of Pudding only opened in August 2014 and it has surpassed all our expectations.

“We felt that is was worth celebrating the fact that from a standing start in August 2014 we have just produced our 10 millionth pudding.”

The Industry Provers and Shakers The awards >>Now in its fourth year, Tiptree World Bread Awards is seeking professional and home bakers for the 2016 competition.

Scrutinising your loaves will be a host of Great British Bake Off favourites - Luis Troyano, Frances Quinn, Kimberley Wilson and Martha Collison (pictured). The stellar judging panel also includes stars of BBC2’s Victorian Bakers John Foster and Duncan Glendinning, as well as a host of other industry legends.

close to entries on September 4 and the winners will be announced in October

The awards close to entries on September 4 and the winners will be announced in October at a harvest supperstyle ceremony at St John’s Hyde Park, London.

www.worldbread awards.com

AUGUST 2016 31

FOOD & INDUSTRY NEWS

Food &

THE MELTING POT

The key elements to this dish are contemporary presentation, and the marriage of glazed cherries and grouse.

The crown would be roasted, the thigh ballotined, both would be served with crispy quinoa, port-glazed cherries, bread sauce puree and red wine jus.

Game for anything?

Deep-frying cooked quinoa, and making a bread sauce puree brings a classic up to date. The pancetta is removed in the last 10 minutes, cooked on its own until crispy, blitzed, and then used as a powder for garnish.

Connor Godfrey

junior sous chef, Royal Garden Hotel, High Street Kensington, London (royalgardenhotel. co.uk) There are many different games birds with lots of different flavours and textures.

oli Duck breast with red cabbage ravi

With the start of the grouse shooting season taking place later this month on the “Glorious Twelfth”, chefs are gunning to get game birds on their menus. Game is wild, natural and free range, as well as low in fat and cholesterol, making it a healthy alternative to other red meats. This abundance of wild birds can add a new dimension to your offering – but what’s the best way to prepare and cook them? Here, seven ‘game’ chefs share their thoughts…

32 AUGUST 2016

Grouse has very strong gamey flavours and is best served medium rare and always served simply in my opinion. Try it pan-roasted and Don’t miss kept on the this trick. bone with The biggest challenge watercress, chefs face is not to overcook brioche game birds. It’s important to crumbs, Pâté factor in resting time and take (made from it out of the oven just before the livers of it is ready to present to the grouse) ensure it’s not dry. and a jus from the bones, or with apple puree, pomme anna, sweetcorn kernels lightly tossed in marmite butter and a foie gras jus.

Matthew Kemp

founder of the Underground Cookery School, London (underground cookeryschool.com) If the truth be told by August I’m usually clucking for game, and with grouse being the first of the birds to have its seasonal hunting embargo lifted, it’s always going to have pride of place for me as ‘summer roast grouse, stuffed with garlic and thyme and wrapped in pancetta’.

Pheasant has subtle game flavours and should be served ever so slightly pink. It goes very well with Alsace bacon, which has a rich salty taste. My perfect dish would be Alsace bacon, choucroute and some baby autumnal vegetables. Or try it with savoy cabbage, chestnut and truffle puree, juniper crumble and a lovage jus.

Teal is the smallest species of duck and has all the common characteristics of duck but a lot more delicate. It goes really well with cabbages, lightly smoked ducks and, of course, orange.

Recipe suggestion: teal with calvelo nero, spiced carrot puree, elderberry jus and lightly candied orange peel.

Partridge is very delicate in flavour with a gentle texture, and is best served slightly pink and well rested. Try roasted partridge with braised green lentils, a broisnoise of vegetables with Brussel sprout shells, candied walnut and a sloe gin jus.

Pigeon works well with sweetcorn puree, beetroot paint, foie gras, roasted salsify and an Earl Grey “game” consommé.

Lee Maycock

national chairman of the Craft Guild of Chefs (www. lbmfoodsolutions. com) Chefs need to be mindful that some game birds, such as grouse and wood pigeon, are red meat, and others, like pheasant and partridge, are white meat and they should be treated totally differently when cooking. Whilst grouse and wood pigeon can be served nice and pink, pheasant and partridge are associated to be poultry-like and need to be just cooked through.

The biggest challenge chefs face is not to overcook game birds and it’s important to factor in resting time and take it out of the oven just before it is ready to present to ensure it’s not dry. It seems like common sense but a lot of chefs miss this trick.

Nine times out of 10, grouse will be served roasted whole on the bone but for a change, try removing and searing the breasts and serve with something a little

lighter like a lemon, pea and mint risotto. www.youtube.com/watch?v=yJvvruDiQMs

Willie Lonnie

head chef at The Brasserie at No11 Brunswick Street in Edinburgh

Jack Knott

campaign manager, Game to Eat (gametoeat.co.uk) Once the bird has been hung as long as you desired, the plucking can begin. Each game bird is slightly different so I’ll start with instructions for pheasant: If a beginner start with the back, where the feathers are larger. Only take a couple of feathers at a time and yank them forward against the way that they lay.

Using your wrist you should pluck the feathers not pull. The skin of the pheasant is one of the softest and can therefore rip easily. To help with the process place your other hand around the feathers about to be plucked and secure the skin down. Take your time with the first few birds and with practice your plucking skills will improve, so do not be put off by it at first.

Pigeon is the easiest to pluck and a very good bird to practice on. They should not take that long and have comparatively thick skin so you can be tougher on them.

Partridge is similar to the pheasant and so you should be careful when plucking as not to tear the skin.

Ducks and geese are easy to start with, however all the species have two layers of feathers and the second, called ‘down’, is extremely fiddly to get off (and gets everywhere). Once nearly done and bored out of your brain you can burn the remaining down feathers off with a lighter or even a candle. Be warned geese are very large and it will take you sometime to pluck the whole bird, patience is key – it will be worth it.>>

(www.11brunswickst.co.uk) Pigeon is a beautiful and locally sourced ingredient, which I take great pleasure in cooking, and when prepared and cooked with love and attention it is an ingredient that’s hard to beat. There are a few common mistakes when preparing and cooking pigeon, so I have put together the following tips on how to produce an outstanding pigeon dish.

1. Removing the legs to either confit or slow roast will produce the best results so that you get beautifully tender legs.

2. To achieve a crispy skin and beautiful caramelisation for even better flavour, sear the pigeon in a hot pan. Basting the meat with the juices from the pan will allow crispy skin and also prevents the meat drying out.

3. Removing the wishbone after roasting will make removal from the crown and carving of the breast much easier.

4. Resting the pigeon breast is vital to produce great flavour and succulent meat, it should be rested for at least two thirds of the cooking time.

5. Game birds can have a strong flavour so can often benefit from a marinade overnight. Flavours such as ginger and soy work well but always remember to balance these with a sweeter element such as honey or brown sugar.

Lee Maycock’s Roast Duck, Wild Cherry & Ginger Crumb Lee Maycock ’s Roast Grouse

light a h it w e s u o r g e v r e S sot t o ri t in m d n a a e p , on lem AUGUST 2016 33

THE MELTING POT

Pigeon is the easiest to and a very good bird topluck practice on.

THE MELTING POT

Tom GodberFord-Moore

private chef and game extraordinaire (www.thegame chef.co.uk) For a professional chef, putting a few creative game dishes on your menu can be a great way to show off, and make decent margin. There is a public misconception that game is both difficult to get hold of and expensive. It’s not either of these things. From a decent dealer dressed birds will be no more expensive by weight than top end chicken. The maximum you will ever pay for a brace of pheasants in the feather direct from source is £1.50, frequently much less, and depending on where you are, you may even be able to get hold of it for free, if you’re willing to do the messy bit yourself. You win on both levels – kudos for your ability to source and cook something that many customers will regard as an elite food, and because of this, if you want to, you can charge more for the dish than chicken, when in reality it may well have cost you considerably less.

The important thing to remember when cooking game birds is not to be constrained by tradition, i.e. casseroles and roasts. The meat has big flavour, and because of this can stand up to serious flavour themselves. Pheasant works fantastically with punchy Indian and Asian spices, whilst the more delicate partridge is a dream with subtler Moroccan and Middle Eastern flavours. Darker birds like wild duck and pigeon, whilst also taking brilliantly to something like Tandoori, are also perfect for a Mediterranean injection of garlic, herbs and olive oil.

Robbie Gleave

development chef, Hickory Food www.hickoryfood. co.uk Game is possibly the most traditional of our ingredients, one our ancestors would have survived on, and I like to think they would have really appreciated their game dishes. Someone in the group would have added some wild thyme, a juniper branch or even foraged berries to the pot. These early forays of playing with flavours and remembering the successful pairing laid down the foundations for early recipes, which we still follow today; I love that the essence of good food hasn’t changed.

At Hickory we steep venison haunches in whisky and serve your gravy in a pipette.

We deliver just roasted quail and pine shoots to your table under a hickory

34 AUGUST 2016

smoke filled cloche. We wrap rhubarb slithers in pancetta to decorate your wild duckling confit.

Cassoulet

No matter how we create and innovate, the fundamentals remain the same. Great ingredients, handled with care, respect and appreciation, doing everything possible to be true to our philosophies, maintaining the original qualities of our produce through every step and ultimately delivering our customers the finest of dining experiences.

Preparing your game The important thing to remember when cooking game birds is not to be constrained by tradition, i.e. casseroles and roasts. The meat has big flavour, and because of this can stand up to serious flavour themselves.

Pheasant works fantastically with punchy Indian and Asian spices

Duck a l’orange with red wine and bok choy

Remembering suc pairings laid down cessful food for early recipesth, e foundations still follow t owdahyich we

®

NESCAFÉ has launched the ‘Refill Pack’ so that you can continue to serve the UK’s No.1 coffee with less impact on the enviroment.*

® Reg. Trademark of Société des Produits Nestlé S.A. * Source: IRI MAT March 2016

20% of millennials say they intend to eat less meat over the coming year

By Mark Wingett Editor, MCA. Eating and Drinking Out Market Insight

BBQ foods continue to be on fire

68%

reported that they wanted to be able to choose plant-based options from the menu

>> MCA’s 2016 report on Menu and Food Trends highlighted that BBQ was still a really important trend to be aware of and to follow.

Half of millennials (18 – 34 year olds) are more likely to eat out in venues where they are told about where the food on their plate comes from, according to a new survey.

The ‘Catering for Sustainability’ poll, carried out by Populus on behalf of WWF-UK, also finds that 53% of millennials are more likely to eat at a restaurant, café or canteen if meat has been reared to high animal welfare standards, while one in five would like to see restaurants offer an entirely meat-free day.

The report recommends that foodservice companies pilot sustainable menus, remove ingredients that are unsustainably sourced and share examples of best practice across the industry.

Nick Hughes, food sustainability advisor at WWF-UK said: “There’s a clear trend towards sustainable consumption in the UK – and this is great news for our health

and the environment. Smart businesses will be taking steps to capitalise on the demand for ethical sustainable sourcing, meat-free options and more information about health and nutrition.”

20% of millennials say they intend to eat less meat over the coming year, representing a significant opportunity for foodservice companies to make vegetables a central part of their menu. Of those planning to cut down on meat, 68% reported that they wanted to be able to choose plant-based options from the menu.

Dan Crossley, executive director of the Food Ethics Council, said: “Most people in the UK eat out at work canteens, fast food outlets or high-end restaurants. The choices offered there have huge impacts not just on our own health, but on the health of the planet. Our research shows that foodservice companies stepping up to the plate and offering ‘better’ sets of choices to customers are likely to be more profitable in the long run.”

New hygiene guide for caterers The British Hospitality Association (BHA) has launched a new guide to help caterers serve food that’s safe to eat.

The Industry Guide to Good Hygiene Practice: Catering 2016 is recognised by the Food Standards Agency and Food Standards Scotland, and is intended to give advice and guidance to caterers on how to comply with their legal obligations under Regulation (EC) No. 852/2004 on the hygiene of foodstuffs and with UK Food Hygiene Regulations.

The guide is available in hard copy at £16 (ex VAT) or as a downloadable PDF (£10 ex VAT). For more details visit bha.org.uk.

help your business serve food that’s safe to eat

The report identified cuisines that show significant potential to grow, and BBQ/North American was amongst a quite small number (also included were Mexican, South American and S.E. Asian eg Vietnamese).

The report analyses menus and prices from c.120 branded menus, along with an industry survey of chefs, food developers and operators. This survey asked respondents to identify the cooking methods that were most expected to grow in importance over the next 2-3 years, and barbecuing was easily the winner, with 83% of respondents identifying it for growth. In second place was cooking in wood-fired ovens.

Within the same survey respondents were asked to identify the fastest growing cuisines over the next 3-5 years, and barbecuing came a close second, with the following results: 1. Healthier eating 2. Barbecuing 3. Premium burgers 4. Street food 5. Vietnamese Whilst barbecuing appears high on cooking methods and cuisine styles, MCA’s analysis of menus shows that the actual terms used by operators focus on ‘Smoked’, or ‘slow-cooked’, rather than ‘BBQ’d’, with the highest number of dishes on menus actually being described as ‘grilled’.

With the advent of ‘Dirty burgers’ and similar, there has been a rise in consumer demand for all things barbecued, with operators providing this style growing in popularity. Brands like MeatLiquor, Reds True BBQ, The Big Easy and Bodean’s are all growing as they hone their skills in providing the rich, deep flavours of BBQ or smoked dishes.

AUGUST 2016 37

HOSPITALITY

Provenance and meat-free options are menu must-haves for millennials

SIGNATURE DISH

e r u t a Signdish My

s l l a H onty

M

With two decades’ experience of leading teams in some of the most remote environments on earth, Monty Halls - broadcaster, speaker, naturalist, marine biologist, travel writer and leadership specialist - is used to taking risks but in the kitchen he prefers to play it safe and simple.

Life as a Royal Marine and later a broadcaster, filming series such as The Great Escape, sees Monty perfectly at home cooking for himself – whether it’s around a campfire or cooking for one on location. But back at home, cooking is no solitary business; in the family’s Devon home, Monty is frequently outnumbered by toddlers running wild.

“We bought a barn conversion, well it’s more of a barn than a conversion, and spanked our entire savings on it but what we got was a massive kitchen which is very much the heart of the house.

You know, with all those toddlers in it, they can get a good run up in it. Momentum.

“I like fish that I’ve caught, chucked in a skillet” “I like cooking. Like most people would probably say, I’m a keen chef but not a good chef. I have bursts of enthusiasm, you know, particularly around the time of MasterChef, which I’m a huge fan of.

I’m not an intuitive cook like my sister – she turns up, goes through the cupboards, sprinkles some of this, adds a glug of that and it’s like magic – but if you spoke to my friends they’d probably say I’m a decent cook.”

For Monty, simple food is best. “You know, with fish, we gild the lily don’t we? We use sauces and spices. But for me, I just like fresh fish and vegetables. I like fish that I’ve caught, chucked in a skillet.

When we were filming Great Escape in Scotland, I actually built an earthenware oven. I smoked a lot of mackerel and game up there, living in a bothy for six months.”

Monty was delighted with his wife’s choice of Christmas present this year. “I now have a fire pit – a really serious one, and this is what I

Monty’s Coconut Crusted Salmon Serves 4

Follow Monty’s blog ‘Monty’s Great Escapes’ at www.montyhalls.co.uk

en.com/ www.insuton-cnruetsstekitdc-hsalmon/ cocon cook my salmon dish on. It’s so simple and quick. Cooking outdoors can be a bit of a performance when you’ve got toddlers and fire to consider, you know, with the logistics, but this is a simple dish, which I’d usually serve with salad and some light mayonnaise – it’s almost a starter really.”

Ingredients

Method

¼ cup coconut flour ½ cup unsweetened shredded coconut ¼ tsp sea salt 1 organic, free-range egg, beaten 1½lb wild salmon, skinned and sliced into four pieces

1. Preheat oven to 190°C. 2. Mix the coconut flour, shredded

coconut, and salt together in a shallow bowl. Set aside.

3. Dip the salmon in the egg and

coat both sides with the coconut mixture. Lay flat on a sheet pan.

4. Bake the salmon for 15-20 minutes, flipping once, until the salmon for 15-20 minutes, flipping once until the salmon is cooked and the coconut crust is slightly browned and crisp.

Serve warm.

5. Note: to make the crust crispier and add more colour, broil the salmon for the last 5 minutes of the cooking process.

AUGUST 2016 39

ADVERTORIAL

Left to right: Helen Vass, Mark Tilling and Sam Rain

moderngastronomy

tep out of your comfort zone!

Making inventive, high quality desserts is often considered the realm solely of top patissiers and chocolatiers – but two award-winning chefs are on a mission to show cooks across all sectors of foodservice that they can get in on the action too.

Sam Rain and Mark Tilling were part of the winning team which scooped BBC2’s Bake Off: Crème de la Crème title earlier this year, and they are urging chefs of all levels and abilities to step out of their comfort zone and try something new.

and stick with what they know but there are easier ways of doing things and these products are aimed at cutting corners in busy situations.

The duo has been running workshops for caterers across the various sectors, and the results and reactions from chefs have been amazing.

First up were the care home cooks. Mark explains: “We wanted to help care home UK Junior Chocolate Master 2014 Sam is chefs get creative and serve something a a development chef with HB Ingredients, bit different for residents with dysphagia. who specialise in premium ingredients for People with dysphagia still deserve a bit of modern gastronomy, and Sam and Mark luxury and we showed care home caterers have been working with care home, how easy this is to achieve by using the education and profit Sosa veggie gels sector chefs using to create nice the Sosa range of “The beauty of the Sosa products soft sets. With products. is that you only need to use a tiny dysphagia it’s amount, which makes them really important Says Sam: “A lot of extremely cost-effective and that the dish is caterers are unsure affordable for everyone.” appealing on the about desserts and eye and looks tend to stick to the like a ‘normal’ safer options. We dessert. The gels can be used in moulds want to show them that there are products to create the original form of the dish. out there to help them make brilliant desserts, whatever sector of the industry “It was really eye-opening for the chefs. they work in.

The option of turning purees into gels really “Foodservice is such a diverse area and a lot of chefs tend to stay in their comfort zone

40 AUGUST 2016

pushed the boundaries and gave them a chance to get more creative with textures.”

For the education sector, it was important to look at sugar-free and fat-free options and show school cooks how to use fresh fruit and turn it into curd.

“School caterers were really surprised by how easy the products are to use,” adds Sam. “The gel crème, for example, is very quick and easy. They thought the products were only for high-end dining in Michelin star hotels but now see how they can help them in their sector too.”

For gastro pubs and restaurants, the focus is often on starters and main courses, with little attention paid to desserts, says Mark. “People want to get something out there very quickly,” he says. “A lot of pubs tend to concentrate on starters and mains rather than desserts so we’ve been showing them how they make them in advance and freeze them. The fragments in this recipe are pre-made for example. >>

Dark Chocolate Mousse: 125g milk 35g cream 25g Sosa Pro-Mousse 8g Sosa Instangel 135g Callebaut 54% Dark Chocolate 210g soft whipped cream

Gastro recipe – Fresh summer slice Yoghurt Sponge: Part 1 6g Sosa albumina 75g water 50g icing sugar 1 vanilla pod 50g ground almonds 35g plain flour

25g Sosa Yoghurt Powder Part 2 5g Sosa Albumina 55g water 15g melted butter

1. Combine albumina and water from part 1 once combined add all over ingredients and combine.

2. Whip the albumina and water from part 2 to make meringue.

3. Once whipped fold the meringue into part 1 mixture and lastly fold through the melted butter. Spread thinly onto trays and bake in the oven at 210°C for 6-8 minutes.

Once cooled cut and line a square tart mould 20x30x2 ½ cm ready for the mousse.

Strawberry Mousse: 240g Strawberry puree 10g lemon puree 2g Sosa Gelespessa 35g icing Sugar 20g Sosa Instangel

5g Sosa Albumina 75g strawberry puree 25g icing sugar 200g semi whipped cream

1. Combine 240g puree with the lemon puree and 35g icing sugar, add the Gelespessa and the Instangel and blend till smooth.

2. Next whip up the 75g strawberry puree with the Albumina and icing sugar until a meringue consistency reached.

“By paying a little more attention to detail and presentation, you have a premium dessert which you can charge a premium price for.

“When you break down what you have done, it’s actually really easy. On our three-day courses, we’ve had people saying on day one ‘There’s no way I’m going to be able to make that!’ and they are so surprised when they do – and how easy it actually was.”

Sosa have an immense range of products varying from aromas and colourings, nuts, freeze-dried fruits all the way through to stabilisers and texturisers.

3. Fold through the 2 mixtures until combined and lastly fold the semi whipped cream into the mixture and pour on top of sponge and set.

4. Place in freezer for 10 minutes before pouring the jelly on the top.

Yoghurt jelly: 100g yoghurt powder 200g water

50g caster sugar 3g agar agar

1. Combine all ingredients and bring to the boil, let it cool to 60°C and pour onto top of mousse and leave to set.

Mint Meringue Shards: 12g Sosa Albumina 100g water 200g icing sugar

50g Sosa Maltodextrin Sosa Mint Aroma to taste

1. Whip the Albumina and water to a meringue, slowly add the icing sugar and then add the Maltodextrin.

Garnishes 2. Once a • Sosa Yoghurt meringue Crispies consistency • Sosa Strawberry Crispies add mint aroma to taste • Strawberry Flowers then spread thinly on to • oven trays and dry out at 50°C until completely dry and hard.

Fresh Strawberries

1. Mix the cream, milk, instangel and promousse and blend with a hand mixer for one minute.

2. When the mix is well blended, add the melted chocolate and mix again.

3. Fold the whipped cream into the mixture and set.

Strawberry Pannacotta: 300g Strawberry puree 75g caster sugar 4g Sosa IOTA Propannacotta 1. Combine sugar and propannacotta and add to the puree and bring to the boil.

2. Once boiled pour the mixture into your desired container to be set.

Strawberry Curd: 200g strawberry puree 12g Gelcrem Cold 1. Blend ingredients together for a few minutes until a smooth consistency is reached.

Adds Sam: “I’ve only used a handful of the products on these recipes but would like to reassure everybody that the products really can help out within all kitchens and can help to stabilise products but also keep their beautiful flavours and nutritional value.”

There are a selection of Sosa training modules specifically for the Sosa brand aimed at different foodservice sectors and skill levels, with bitesize demonstrations. For more information, visit www.hbfoodservice.co.uk

AUGUST 2016 41

ADVERTORIAL

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Oliver Carruthers

By Brian Young, chief executive of the British Frozen Food Federation (BFFF)

Great-tasting, worldly dishes >> The UK hotel, pub and restaurant market is now worth £62.6billion and is expected to grow even further over the next few years, according to MCA. With dining out becoming increasingly more popular, the UK restaurant market has responded with the expansion of new and varying food outlets.

American-style food is expected to grow in the UK restaurant scene adapting menus quickly can be very beneficial for boosting profits.

of caterers see the summer season as a busier trading period

%

of c looking foor nsumers are A during thleFresco dining su m mer

erers of caotut the men ab ir

Gone are the days when offering a set menu all year round is sufficient.

Often creating a new menu or dishes can be time consuming for chefs and caterers, and doing food preparation on top of that can lead to menus remaining stagnant.

Chefs and caterers looking to find solutions to help them reduce preparation time and still offer great-tasting food should consider every opportunity.

American-style food is also resurgent and is expected to become the biggest area of growth in the UK restaurant scene over the next few years, according to Horizons.

NPD of frozen food has made it easier than ever before for chefs and caterers to produce an array of great-tasting, worldly dishes. The selection of frozen products now on offer can allow chefs to stock ingredients that can be used to create on-trend, worldly dishes, which can help them to maximise their profit potential, while reducing the time needed for food preparation.

Diners are constantly seeking out new taste and dining experiences, and for businesses looking to increase sales,

For more information visit www.bfff.co.uk

The influx of worldly flavours ranging from regions such as Scandinavia, South America and Eastern Asia has allowed diners to expand their tastes.

At Premier Foods we understand the importance of insight, so we commissioned research to help us find out what consumers are looking for on 2016 menus.

salads whe ned elling summen as rdk tio op-s t

FOCUS ON FROZEN

FOCUS ON SUMMER

ed hes is

We’ve had lots of rain – around 200mm. It does flood up here and the last time we had a big cyclone, all of the restaurants on our street had to close and the chefs were out on the beach filling sandbags. We ended up with half a metre of water in the restaurant.

This is our winter and it does get cold at night – around 6°C – and we light log fires but it’s still around 24°C during the day.

In August we only get around 20% of the business that we get during the rest of the year and we have to reduce the staff massively. It’s not like we have to sack anyone though. This is a very transient place and people tend to leave naturally. Most of our casuals tend to be backpackers and they move on in the winter – then there’s a big scramble in September to get new staff ! In September it gets busy again right through until the end of February.

In the meantime, it’s nice to have a bit of ‘down time’, it means I have more time for surfing and I’ve just bought a four-wheel drive so I can drive up the beach and visit ‘secret surfing’ spots.

For me winter means I become more hands-on as a head chef and I’ve been busy creating our winter menu. Dishes include slow-braised Massaman short rib of beef with coconut rice and a cucumber and chilli salad and, for brekkie, we have golden porridge made with chai-infused coconut milk, with turmeric, ginger and cardamom to warm your cockles in the morning.

To entice customers in mid-week, we’re offering slow-braised shoulder of lamb with roasties, rosemary and olive jus and a bottle of wine for $65 for two.

Enjoy your summer!

of consumers regard eating in a garden at a foodservice outlet as important

Try using McDougalls Jellies to make ice lollies, ice pops or ice cubes as they don't melt as quickly in the warm weather! @PremierFoods_FS www.premierfoodservice.co.uk

AUGUST 2016 45

PF Insight Summer Trends SIU 56 x 273mm.indd 1

08/06/2016 09:12

G’DAY FROM DOWN UNDER

>> It’s very quiet for us at the moment, there are no tourists around and we’ve been having some bad storms.

TING I C X E NEWURS O FLAV ttles o lb m 875

Will it be smokey, sweet, sour or sticky that will excite your customers this season?

Our brand new range of back of house sauces is ready to help you keep pace with fast changing taste trends quickly and easily.

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk

Feeling Crab experts CLAW are crabby?! upping the

burger experience with this Kimchi

Summer Lasagne

burger, a tiered delight starring

handpicked Devonshire crab, iceberg, kimchi slaw, sriracha reduction all served in a homemade brioche bun, available at Skylon, Southbank Centre, London.

This open lasagne of Parmigiano Reggiano, prawns and baby squid with lemon and basil pesto dressing is a winner this summer. www.parmigianoreggiano.com.

Wham bam!

Hey sweetie!

Chill out with this delicious Strawberry Sweetheart Frappé from DaVinci.

Sarah Barber’s latest creations at the dessert restaurant in The Cafe at Hotel Cafe Royal include the Wham Bam Pow, consisting of a chocolate box filled with an olive oil biscuit, passion and ginger Pâté de fruit, chocolate popping candy, and whipped ganache; and Strawberry and Cream Lollipop with poached strawberries and vanilla cremeux.

! r e e b d d a r e Batt

Raise a glass to the Great British Beer Festival (August 9-13) by adding beer to your batter to make these delicious fish and chips. www.countryrange.co.uk/ recipes/beer-battered-fishand-chips-with-tartare-sauce/

New eaterie Strut & Cluck in London’s Shoreditch is championing all things turkey with dishes including

Smokin’!

lettuce cups of hand-pulled turkey, bean sprouts, spring onions, topped with roasted almonds, pomegranate, labneh, and smoky harissa sauce.

Summer is all about seafood and these scallops in their shells with wild mushrooms and horseradish gremolata are smokin’ hot! The recipe

features in Ben Tish’s new book Grill Smoke BBQ. See Country Club (page 19) for your chance to win a signed copy.

Strut your stuff

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FOOD FOR THOUGHT

FOOD FOR thought

Exciting ideas for late summe menus r