Stir It Up Christmas 2016 by Caterite

NOV/DEC 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Inject sshomfeun st yli weet int o yourssthis treat with Christmtaesbark chocola

Ingredients Food

Features

Favourites

05 CUSTOMER 8 NEW FROM

PROFILE – Woodside

COUNTRY RANGE

Conference Centre and Hotel

MARKETPLACE

FOCUS - Café culture

11 THE

13-14 CATEGORY

WELFARE - Dysphagia

For starters...

FIVE WAYS TO USE - Country Range Cranberry Sauce

Chef of the Year

HOSPITALITY - Food pairing apps

- Win a Rombouts Innovative Espresso Pod System

LEADING LIGHTS - with Clare Smyth MBE

37 ON THE RANGE with James Carmichael, The Bruce Hotel FIVE WAYS TO USE - Country Range Sage & Onion Stuffing Mix

23 EDUCATION Win a school visit, government obesity strategy

33,35,47 FOOD & INDUSTRY NEWS - Burger

Planning ahead for Chinese New Year, we’re taking a ride on the “Orient Express” on page 40, and we’re brewing up a storm with our Café Culture Category Focus on page 13.

Just before we went to print we found out that our Leading Light Clare Smyth was awarded the Michelin Female Chef Award 2017 so we would just like to extend our congratulations to her.

Rethinking foodservice disposables

We’ve had the pleasure of interviewing some pretty impressive chefs over the year and this issue we’re thrilled to have Clare Smyth MBE, the UK’s first female chef to run a three Michelin star kitchen, as our Leading Light (page 30).

Chef lecturers only have until November 28th to enter the Student Chef Challenge so make sure you don’t miss out. Full details of how to enter are available at www.countryrangestudentchef.co.uk

THE EXPERTS

29 COUNTRY CLUB

>> And so another year is drawing to a close. This time of year always makes me feel nostalgic as I reflect on the past 12 months. We have a wall at Country Range Group HQ with a framed print of each and every front cover since the magazine was launched seven years ago, and it’s fantastic to look back at how the magazine has evolved over the years.

COOKS CALENDAR

17 ADVICE FROM

19 HEALTH &

04 READERS’ LIVES

brothers, graduate awards, water filtration, Lodore Falls Hotel

MELTING POT

All aboard the Orient Express!

FOOD FOR THOUGHT Warming ideas for winter menus

Wishing you a wonderful festive season.

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

SEPTEM

BER 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Winte

TO get into the halloween spirit

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by James Kennedy, styled by Take Two Eggs and Eclipse Creative

THE COU

B illiant

NTRY RANG E GROUP

Bu ffets

MAGAZIN

E FOR CATE

RERS

What curry ona! Hot tips to spice your menup u

Bake Off’s

Nadiya Ba

kes us a Sto

ARE YOU UP FOR THE 2017 STUDEN T CHEF CHALLENG E?

COUNTRY RANGE PHOTOGRAPHY

www.barrymellorphotography.co.uk

Visit our website for lots more advice, inspiration and recipes!

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.

@stiritupmag

Our editorial partners...

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NOV/DEC 2016 03

COOKS CALENDAR

Cooks Calendar NOVEMBER In season

Read ers ' Li ves 1 Name: Neil Moore-McCarthy 2 Job title: Executive chef 3 Place of work: Royal Armouries

World Vegan Day

4-6

Good Food Show Scotland, SECC, Glasgow

4-6

4-10

British Sausage Week

The Skills Show, NEC Bimingham www.theskillsshow.com

7-11

National Community Meals Week www.thenacc.co.uk/

British Frozen Food Federation Annual Luncheon Hilton on Park Lane, London bfff.co.uk/category/annual-luncheon/

events/community_meals_wheels_week

26-29 BBC Good Food Show Winter,

NEC Birmingham

www.bbcgoodfoodshowwinter.com

Good Food Show, London Olympia

www.bbcgoodfoodshowlondon.com

Closing date for the Country Range Student Chef Challenge www.countryrangestudentchef.co.uk

St Andrew’s Day (Scotland)

DECEMBER

6 Most interesting fact about you: A last minute change of flight

In season

white cabbage

Craft Guild of Chefs Christmas Lunch

Christmas Eve

pears

turnips

jerusalem artichokes

8 Signature dish: Black Beef –

parsnips

Christmas Day

Boxing Day

New Year’s Eve

beetroot

JANUARY In season

fillet of beef marinated for 24 hours in black treacle and seared on a hot skillet

9 Must-have kitchen gadget: Hands (two of them preferably, a right and left matching pair)

10 Top culinary tip: Use your

17-19

Remembrance Sunday

I have worked in catering for 30 years, both in front of house management and as a chef and banqueting consultant

which is an eclectic mix of all Pan Asian cuisines

www.cakeinternational.co.uk

CESA conference www.cesa.org.uk/events/event-69

in the catering industry?

7 Favourite cuisine: Malaysian

17-18

Bonfire Night

5 How long have you worked

avoided me being taken hostage in Iraq when the first Gulf War started. (I was booked on a flight to Hong Kong that refueled in Baghdad as the Gulf War started. It was the last commercial flight into Baghdad and all the passengers were taken hostage for the duration of the war)

bbcgoodfoodshownorthernireland.com

Cake International, NEC Birmingham

11-13

brussels sprouts

Northern Ireland, Belfast Waterfront www.

www.lovepork.co.uk

4 Typical working hours:

cauliflower

14-16 BBC Good Food Show

www.bbcgoodfoodshowscotland.co.uk

International, Leeds 40 hours per week, mixed day and evening shifts

quinces

sloes

potatoes

red cabbage

venison

beetroot

potatoes

brussel sprouts

guinea fowl

mackerel

common sense – it’s not rocket science

New Year’s Day

11 Who is your inspiration

Bank holiday

them every day reminds me why I do it

Local holiday (Scotland)

Burns Night

ingredient and why?

National English Toffee Day

TOP 50 Gastropubs Awards

Country Range Dates. They add great sweetness and stickiness to a Moroccan lamb tagine

22-24 Scotland’s Speciality Food

and why? My wife and son. Seeing

12 Favourite Country Range

Show, The SECC, Glasgow www.scotlandsspecialityfoodshow.com

04 NOV/DEC 2016

23-25 Great Hospitality Show, NEC

Birmingham

www.hospitalityshow.co.uk

CUSTOMER FEATURE

SHOWCASING

CONFERENCE

CATERING best at its

>> Years ago conference catering was considered functional and staid – but not anymore.

This specific sector of foodservice has come a long way, says Iain Miller (above), head chef at the beautiful Woodside Conference Centre and Hotel in Kenilworth, Warwickshire. He’s worked at the centre – set in a stunning Edwardian mansion house for just over four years and worked in restaurants for 13 years prior to that. “Conference cuisine has come a long way,” he says. “It used to be a little boring and functional but there are now a lot of decent chefs working hard to change that.” Upon taking his new role, Iain extended the menu and now it changes on a weekly basis. He explains: “I introduced some new

ideas. I’m a big fan of slow cooking – things like pork collar and lamb shoulder, in their own liquor and then serving them with a nice jus. I suppose I’m all about hearty home food done really well and taking classic dishes and adding a twist to bring them up to date. Things like a classic prawn cocktail but adding compressed cucumber and tomato.” It’s obvious that Iain loves his job and thrives on making people happy. “Cooking is very rewarding for me,” he continues. “It doesn’t matter what you put on a plate, as long as it comes back empty – that’s when you know you’ve done your job properly. It makes you feel good. If the plate isn’t empty I’ll send someone out to find out why although it’s usually down to appetite rather than a problem.” Iain typically works 55 hours a week, from 9.30am till 9.30pm and five out of seven weekends. His hours allow him to take his nine-year-old son Tommy to school every day.

e honest. redients to b g in e g n a R of Country to get right We use a lot is a big thing st fa k a re b ything nce venue, shop for ever op st As a confere eon a sh Range offers ts to their ha and Country con to the oa a b ic st ta n their fa arket. I need, from best on the m e th re a h ic browns, wh

“Split shifts take their toll and I’d rather have two clear days off and have more quality time,” he adds. “My work/life balance has changed for the better from when I worked in restaurants. There’s a bigger adrenaline rush working in restaurants and I really enjoyed it but it got to the point where I needed a change.” Over the festive season, Woodside will have around 2,500 extra covers to contend with from weddings to Christmas parties and other events. “We start thinking about it really early and get the team fully prepped to deal with it. The lead up to Christmas is a big buzz and, before you know it, it’s all over! It’s one of my favourite times of the year.” The grounds of the conference centre boast an orchard with plenty of apples, pears and berries available for delicious autumnal dishes and desserts. They also have their own beehives producing a regular supply of honey. This year’s festive menu includes a delicious celeriac soup with apple and walnuts, a roulade of slow-cooked pork shoulder and a caramel panna cotta with sticky toffee pudding cake. Country Range Mini Mince Pies are served with coffee at the end of the meal. “They’re a great product,” says Iain. “The pastry on the top is superb and we serve them as petit fours.”

NOV/DEC 2016 05

Fantastic workability High-quality microfoam A smooth, creamy mouthfeel

Alpro For Professionals

Developed especially for you In the search for easy ways to make our lives healthier and tastier, more and more of us are opting for plant-based alternatives. Over 1 in 4 households now buy plant-based products at home1 and the number of consumers choosing soya coffees out of home rose by 64% in 20152. We know that alternatives to milk haven’t always performed brilliantly in coffee, so that’s why we created our For Professionals range. Specifically formulated with baristas in mind, Alpro For Professionals is the perfect canvas for your creations. So why not put us to the test? Get inspired with recipes at alpro.com/foodservice and tell us what you think via our contact us form. We promise to listen to your feedback as we strive to create a plant-based range which exceeds your expectations. 1. Nielsen, 52 weeks to 18.06.2016 2. Allegra Project Café Report, 2016

NEW FROM COUNTRY RANGE

The Class of 2016

>> 2016 has been another busy year for the product development team at Country Range. We’re proud to be innovators in the foodservice industry and our own brand is widely regarded as the best in the business. This year, we’ve added 27 new lines to our ever-expanding range with products that capture the imagination, link in with the latest trends and make life easier in a busy kitchen.

Here’s a round-up of this year’s new product launches: JANUARY/FEBRUARY Gourmet Steak Burger – 30 x 170g Gourmet Aberdeen Angus Burger – 30 x 170g Homemade-style burgers with a loose rustic texture – perfect for your premium burger offerings.

Pulled Pork in BBQ Sauce – 4 x 1kg Frozen, marinated, slow-cooked quality Irish pork shoulder and leg in a tangy BBQ sauce. The 75% meat content, plus sauce, allows for a combination which is not too runny and therefore holds up well as a topping or filler.

Salted Caramel Fudge – 435g Multi Coloured Crispies – 420g These new additions to our revised edible decorations range work just as well as a topping on hot beverages. Try sprinkling on-trend salted caramel onto a latte or add colour by topping a babyccino with multi-coloured crispies.

MARCH

Dessert trends are constantly changing and evolving so give your pudding menus a re-fresh with these fab four desserts.

Fig & Pistachio Cheesecake – 1 x 12pp Dark Chocolate & Cherry Cheesecake – 1 x 12pp Chocolate Peanut Butter Pie – 1 x 12pp Bakewell Tart – 1 x 12pp

APRIL

Made from good quality cheddar, our cheese slices are even easier to use as they’re shingled as opposed to stacked and the packaging is resealable (a foodservice first).

Mild White Cheddar Cheese Slices – 1kg Mature White Cheddar Cheese Slices – 1kg

MAY Grated Mozzarella (100%) – now 2kg Grated Mozzarella & Cheddar (70%/30%) – now 2kg The mix of mozzarella and cheddar makes it ideal for pizzas as it browns evenly.

08 NOV/DEC 2016

NEW FROM COUNTRY RANGE

JUNE Belgian Sugared Waffles – 20 x 85g Drizzle over honey for breakfast, top with fruit and ice cream for dessert, or because they’re individually packed, they make a great on-the-go snack.

JULY Crispy Coated Fries – 2.5kg Gluten-free, can be oven-baked or fried and as they have a crispy coating, they stay crisp for longer than standard fries.

Fruity Multi-Seed Tulip Muffin – 24 x 102g Lemon & Poppy Seed Tulip Muffin – 24 x 115g Raspberry & White Chocolate Tulip Muffin – 24 x 115g These 3 exciting flavour combinations are the latest additions to our Frozen Tulip Muffin range.

AUGUST Soy Sauce relaunch – Dark Soy Sauce and Light Soy Sauce - 1ltr The essential ingredient in Chinese cooking – it’s back and it tastes better than ever!

SEPTEMBER Salted Tortilla Chips – 12 x 500g Not just for nachos, crush these corn chips and use to add texture to salads or in place of a breadcrumb topping.

10” Tortilla Wrap – 5 x 10 12” Tortilla Wrap – 10 x 10 These versatile wraps can be used across all day parts – they’re flexible so roll easily and they don’t dry out around the edges when warmed.

OCTOBER

Frozen fruits are a simple way to get ‘one of your 5 a day’ and just one 80g portion of Country Range Frozen Fruits can tick that box. Use in breakfast pots, smoothies or desserts.

Summer Berry Mix

(Redcurrants, raspberries, strawberries, blackcurrants, blackberries and blueberries)

– 5 x 1kg

Raspberries – 6 x 1kg Strawberries – 5 x 1kg

NOVEMBER/DECEMBER Cox Apple & Blackberry Pudding – 1 x 12 Luxurious baked vanilla sponge with a Cox apple and blackcurrant filling, finished with an apricot glaze and blackberries.

Chocolate & Raspberry Crunch Bar Gateau - whole Salted Caramel Cream Bar Gateau – whole These impressive looking gateaux can be served to fit various dessert menu options. One slice, containing 2 profiteroles, provides a generous portion, perfect for sharing. Or halve the slice and serve on a decadently dressed plate. Single profiterole portions also work well as a sweet option on a buffet table.

NOV/DEC 2016 09

New range of savouries to delight your customers

Product

Weight

Units per box

Monterey Jack Cheese & Smoked Paprika Twist

115g

Goat’s Cheese & Honey Twist

115g

Pesto & Semi Dried Tomato Twist

115g

Product

Weight

Units per box

Mediterranean Vegetables & Mozzarella Cheese Sub

200g

Ham & Comté Cheese Sub

200g

Chicken Tex Mex Sub

200g

Pulled Pork Sub

110g

Product

Weight

Units per box

Product

Weight

Units per box

Mini Savoury Tartlet Selection

18g

Vegetable Curry Basket

110g

Assortment of Savoury Filled Croissants

Vegetable Tagine Basket

110g

31g

144

Spinach & Ricotta Basket

110g

Carbonara Basket

110g

Salmon & Crème FraÎche Basket

110g

Spinach & Parmesan Pastry

130g

Tuna & Vegetable Pastry

110g

For more information please call 0800 157 7157 or visit www.delifrance.co.uk

KARA’S NEW TRAYBAKES

Seasonal flavour inspiration >> DaVinci Gourmet is excited to announce the launch of four new seasonal limited offer syrup flavours. Designed with the indulgence factor of the autumn and winter seasons in mind, Spiced Pumpkin, Mulled, Chestnut and Festive Cake are the perfect additions to DaVinci Gourmet’s already extensive syrup flavour family. These delicious seasonal flavoured syrups have been developed to help provide inspiration for seasonal menus. Visit http://emea.davincigourmet.com/business-support/ drnk/ for recipe ideas.

>> Kara has launched a new and exciting range of indulgent traybakes as part of its Indulgent Cake Collection.

The pre-portioned traybakes include 12 sumptuous flavours and two Thornton’s Caramel shortcakes. Classic cake options include Indulgent Chocolate Brownie and Elegant Caramel Shortbread, to more in vogue on-trend flavour combinations such as Speculaas Spiced Brownie and a Dreamy Coconut and Raspberry slice.

A POP-ULAR CHOICE >> UK has introduced a fun, retro twist to a host of drinks with the launch of its new Popcorn syrup.

New Genoese Mix

From speciality coffees and hot chocolates to signature cocktails, milkshakes and more, Popcorn syrup is a first for the beverage industry and has been developed to meet the growing trend for replicating dessert and snack flavours in beverage form.

>> CSM Bakery Solutions has launched its first Genoese cake mix, helping bakers and celebration cake makers to create the most stunning celebration cakes. The Craigmillar Genoese Cake Mix is convenient and easy to use; bakers simply add oil and water to create a mix, which results in a high quality sponge. It holds colourings and cocoa really well meaning it is perfect for creating Battenberg, Neapolitan, rainbow cakes and chocolate cakes. As it’s perfect for dipping and cutting too, bakers can use it to create amazing celebration cakes, gateaux and multi-layer cakes.

Easy Start Cling Film

>> Wrap Film Systems has introduced a new ‘Easy Start’ feature to its PVC and PE cling films to give professionals a seamless start and a perfect tangle-free cut every time. Exclusive to Wrapmaster, Easy Start cling film can be used with the Wrapmaster Duo, which dispense two types of material and takes up to 40% less space than two separate dispensers; the 4500, which caters for larger kitchens using high volumes of film; and the 3000, Compact and 1000 dispenser for smaller kitchens.

TAKE TASTE TO EXTRAORDINARY HEIGHTS THIS FESTIVE SEASON Our award winning avours are meticulously sourced from around the world to create the perfect serve, every time Explore our avours and discuss POS with your sales representative today enquiries.movenpick@uk.nestle.com / 020 8667 6500

www.moevenpick-icecream.com ® Reg. Trademark of Société des Produits Nestlé S.A.

www.greattasteawards.co.uk

NOV/DEC 2016 11

THE MARKETPLACE

T he Marketplace

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

CATEGORY FOCUS

YOUR GUIDE TO BREWING UP BRILLIANT HOT BEVERAGES

The Culture Club

Get the ambience right

Cafe culture is increasingly big business in the UK but it’s a fastmoving sector and operators in the independent sector need to keep abreast of new innovations and trends.

Atmosphere, ambience and interaction are among the top five factors that encourage repeat visits to coffee shops, so appealing to core consumer motivators could be the key to driving customer loyalty.

Grace Keenan, foodservice marketing manager for Kerry Beverage, says: “Operators who tap into the latest beverage and flavour trends will thrive when they give consumers a diverse and varied offering.” Simon Remmer, sales director of Rombouts UK, agrees: “It used to be that much of the coffee served in the UK was just burnt tasting, brown water; purely a vessel for the morning caffeine with sugar and milk a must. “What we have noticed over the past 10 years and more noticeably, the last five, is that customers are asking us more about the coffees; where they come from, how they are processed, how we roast them, etc.”

A shot of Mon some whippedin Blackberry syrup, cr of Monin Mor eam and a drizzle turns a regul ello Cherr y syrup a a delicious Bl r hot chocolate into ack drink custom Forest Gateau ers will love.

A comfortable environment is stated as an important factor by two thirds of consumers Over half (58%) of consumers use the space to people watch

A big driver is access to information. Be it online or more recently via social media, there has never been so much information readily available to coffee drinkers to help (or hinder) their choice. Simply type in #coffee to Instagram and there are well over 48 million posts!

1 in 5 use the space to relax. When it comes to serving hot beverages it’s important to take heed that bad tasting coffee, poor service and lack of cleanliness were the top three biggest consumer turn-offs

Another change is in brewing knowledge and methods. Five years ago, for instance, weighing coffee in and out for espresso was relativity unheard of - now it’s common practice amongst many speciality coffee shops and appears to be gaining traction across the industry.

Miles Dawson, director of sales, Brita Professional, says: “In the future, the physical design is set to change to create more interaction between barista and the consumer – counters and bars will become lower and technology will transform customer engagement.”

Savour the flavour Capitalising on consumers’ desire to try new flavours is important. Blended ice drinks are becoming increasingly popular and are now perceived to be staple items for operators to serve. The subtle tastes of coffee and sweet flavours of frappés make them popular with younger consumers who are discouraged by the bitter taste of coffee. Creating different hot beverage menus for the four seasons and varied key dates in the calendar can aid operators in attracting consumers. Adapting hot drink menus can be as simple as introducing speciality beverages >>

NOV/DEC 2016 13

CATEGORY FOCUS

that incorporate the flavours and tastes that are particularly associated with the time of year. With the highest spend in speciality tea from the beginning of December until the New Year, customers are happier to spend more on tea that is considered indulgent and a treat during this festive occasion. Says Isabelle Haynes, Tetley senior brand manager – out of home: “As the temperature drops and Christmas shoppers look for an excuse to escape the cold, serving a variety of tea blends that evoke the tastes and scents of the season can create an overall festive feel that consumers know and love.” Tetley’s envelope range provides the perfect array of festive flavours from warming blends such as Raspberry and Pomegranate and a zesty warming Lemon and Ginger. Festive link deals such as a Christmas cake or mince pie alongside a steaming cup of tea or coffee are also sure to drive footfall.

Coffee shop treats Italian-style gelaterias and USinspired waffle cafes are enjoying a boom in popularity and are a great source of ideas for attracting customers who are hungry for something fresh and new.

“Gluten-free started as a trend but is now a core part of our business,” says Nigel Taylor, MD of The Handmade Cake Company. “We need to ensure that as current trends such as natural sugar or vegan start to grow, that we have a high quality offering for our customer base to choose from to ensure that we can thrive alongside a buoyant coffee market.”

See Country Club (page 29) for your chance to win a Rombouts coffee machine or Gourmetmaxx Waffle Maker

The Handmade Cake Company offers a wide range of cakes from the traditional Victoria Sponge to more unusual offerings such as Pina Colada Cake, Earl Grey & Blackcurrant Cake, and a showstopping Pistachio & Rose Cake.

A bit on the side Complimentary treats are a great way to “delight” customers and differentiate your offer in the highly competitive cafe market too.

Natasha Quinn, foodservice channel operations manager for Ferrero, who offer the Ferrero Rocher two pack format to allow consumers to indulge in the premium treat out-ofAccording to Movenpick, 30% of UK adults home, says: “It’s not unusual for cafés would also be interested in trying more to give customers a complimentary sophisticated toppings on their ice cream treat with their hot drink to enhance such as coffee. The Italian dessert ‘affogato’ their experience. However in the is perfect to enhance an operator’s coffee world of artisan coffee there is and dessert offering. Affogatos are simply increasing pressure to set yourself a scoop of ice cream apart from the drenched in espresso, competition and traditionally vanilla is Day parting that should include used but you can take your confectionery.” A third of all tea is to the next level by consumed at breakfast using caramelita or even Swiss chocolate. so make sure you have

Time for tea

Celebrity chef Ben Bartlett says: “Alongside gelato, a gourmet waffle menu will pull in the same discerning customers. Waffles are a great energy boost to fuel the day ahead, as well as being a comforting treat as an alternative to cakes and muffins.

a strong blend on your morning menu.

In the afternoon, caffeine-free options such as peppermint or camomile might be preferable for customers looking to wind down.

“Batter ingredients are inexpensive so the margin is high, and they become a premium tempting treat when served with lavish, luscious toppings, from whipped cream and fresh fruit to syrups, meringue and chocolate.” Don’t forget the growing trend for savoury waffles, served hot and topped with cheese, meats, roast vegetables, spicy sauces or creamy dressings. However, data from Coffee Track indicated that cake is the most desired food when visiting a coffee shop.

14 NOV/DEC 2016

Of course, not all café visitors want coffee - the purchase of tea out of home is rising in the UK, with 4 billion cups of tea consumed, up 1.6% year on year.

While coffee shops have dominated the high streets in the past decade, Tetley’s ‘Future of Tea’ report predicts that, by 2026, Tea Total Bars will pop up across the out of home market. The Office for National Statistics recently reported a trend in a younger generation of consumers who are less likely to consume alcohol and the pop-up tea bars will look to serve everything from traditional blends to tea-based mocktails in a variety of exotic flavours to drink, eat or inhale as desired. Tetley predict the intensifying needs of timepressured customers on the move will result in a growing market for products such as

tea shots. Providing an intense burst of tea-on-the-go, tea sprays, tablets and strips look set to be on the market within the next decade. The much-loved cuppa may also be swapped out for tea jellies, sorbets and syrups in an array of exotic tastes and flavours.

Simple Sweet Bakery Solutions With Dawn Foods’ ready to serve and ready to bake products, selling tempting, tasty treats to your customers couldn’t be easier.

Bake & p Scoo Recipe

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Indulgent secret fillings and luxury rich toppings Light fluffy dough with a non-greasy eat Supplied frozen, they thaw in just 60 minutes Five delicious flavours to choose from berry-Sprin kle raw t S

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To order and for a list of available products, contact your Country Range Group wholesaler

rational pi s n i e for mor s and ideas recipe

Why have cotton? TREAT YOUR CUSTOMERS TO SILKY SMOOTH GALAXY HOT CHOCOLATE Try NEW Galaxy 2KG Drinking Chocolate, for ultimate indulgence. Also available in single serve instant sticks and 1KG instant format.

For more information contact Aimia Foods on 01942 408600 or visit www.aimiafoods.com

ADVICE FROM THE EXPERTS

Time for a re-think on foodservice disposables

By David McLagan, founder and CEO of Ecoffee Cup (www.ecoff.ee)

>> Within two decades we have become a single-use society. Plastic packaging has come to dominate ready-to-eat, grocery and foodservice sectors to the point of ubiquity. Where once sandwiches were prepared fresh and placed in paper bags, the push towards convenience and desire for rapid service has seen the rise and rise of pre-packaged and single-use disposable items in our day-to-day lives. Certainly from a consumer perspective, it is almost impossible for them to avoid. But, we hasten to add, this rapid expansion is not anyone’s fault, more testament to the sheer suitability, flexibility and efficiency of plastic packaging in achieving what is required of it. However, as with most drives for convenience, it has come at an exceedingly high environmental price. Take one of the High Street’s most prolific single-use items: the takeaway “paper” coffee cup; despite the common perception, most cannot be recycled as they contain a polyurethane lining and, as a consequence, end up as landfill. The numbers are mind-boggling, with estimates of up to half-a-trillion manufactured, globally by 2020, over 100 billion single-use cups go to landfill each year. And what is true for the single-use coffee cup is equally so for all single-use items: plastic plates, box packaging, plastic cutlery, straws and napkins. Contamination rates are high, recycling rates are low; to a point where we feel this problem is spiralling out of control.

So here are our top seven ways to help:

Acknowledge the problem

The first step to solving the problem is to acknowledge that it exists in the first place. Many food providers are not aware of the environmental issues with single-use items, so have not even considered a program to start reducing this ever growing mountain. Take responsibility for your own contribution.

Offer an incentive

Over 100 billion singleuse cups go to landfill each year

A discount or reward scheme for reuse is an easy and particularly successful way to start, especially with takeaway hot drinks such as tea and coffee. It is a great loyalty driver with added environmental benefits.

Make changes to your preparation systems

Look at your food offering and see if you can make a few changes to the purchasing process. Start with products such as coffee, noodles, soups and other non-bread based products – and find ways that you can provide them to customers that want to use reusable containers.

Team with other local businesses

It’s not just the foodservice sector that is at fault here, so team with other businesses to see if you can make a difference locally. Community mindedness is central to making a difference at a small scale, that can go on to make a big difference.

Talk to your local council

Cash-strapped councils are keen to reduce expenditure on waste collection and disposal. Certain initiatives are springing up in Europe that offer financial incentives for businesses seeking to reduce the waste they create. If your local council isn’t offering such as scheme, try and lobby them to create one!

Inform your customers

Once the foodservice industry acknowledges the issues, it can then take an active roll in educating consumers to help reduce waste together. Train your staff to ask simple questions such as: “Do you really need napkins? Do you really need cutlery? Do you really need a bag?” This gives consumers the ability to make an informed choice.

Offer an alternative

Seek out and offer products that can help consumers change their behaviour. Reusable coffee cups, reusable cutlery, reusable napkins, reusable noodle or soup containers. Offer them on sale as part of your retail mix and actively encourage their reuse.

NOV/DEC 2016 17

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>> A talented nursing home chef from Nottinghamshire has been crowned Premier Foods Dysphagia Chef of the Year 2016. Malcolm Shipton, of Wren Hall Nursing Home in Selston, took the title after beating off the competition in the final, which took the form of a competitive cook-off in front of a live audience at Premier Foods’ head office in St Albans. Competing against four other caterers for the title, Malcolm won with his Herbed Chicken Cannelloni. Mark Taylor, foodservice channel controller for Premier Foods, commented: “All of the finalists’ dishes were of exceptional standard, but there can only be one winner - on behalf of everyone at Premier Foods I would like to wish Malcolm huge congratulations on his achievement. “This competition has showcased the skill and creativity in the healthcare industry, and highlights the hard work and talent that is required to provide texture modified meals. The role of these caterers is fundamental in ensuring dignity in dining for dysphagia sufferers.” The Dysphagia Chef of the Year competition tasked care caterers with the challenge of developing two recipes, one main and one dessert, suitable for a dysphagia sufferer. Recipes had to meet specific requirements based on current UK standards developed by the National Patient Safety Agency (NPSA).

NACC announces Sophie Murray as new Deputy Chair >> Sophie Murray has been confirmed as the new deputy chair of the National Association of Care Catering (NACC). Sophie is head of nutrition and hydration at Sunrise Senior Living and Gracewell Healthcare, where she is responsible for expert guidance on catering and hydration across 45 care homes in the country. It is her mission to consistently stay ahead of the curve on new nutritional developments, and on top of all the latest innovative research into how best to support the needs of older people. NACC chair Neel Radia said: “Sophie is a well-known and respected NACC member who has continually supported the association with dedication and verve. Her expertise in the field of nutrition and hydration, particularly in relation to the vulnerable and elderly, will be invaluable to our campaigns. “I look forward to working with and learning from Sophie, and harnessing her knowledge and enthusiasm for the benefit of the NACC, our members and those entrusted to our care.”

Malcolm received high scores for presentation, taste and texture with judges praising him for his innovative approach towards recreating a classic pasta dish. He will receive £1,000 worth of kitchen supplies/equipment for Wren Hall Nursing Home. Preston Walker, Premier Foods’ dysphagia catering expert, comments: “It was an incredibly tough decision, but Malcolm’s dish really stood out to us. It’s a real challenge to make pasta dishes suitable for a texture modified diet, and Malcolm’s Cannelloni not only hit the mark in terms of texture and presentation, but the flavour on the plate was spot on.” You can find Malcom’s winning recipes online on the Stir it up website at www.stiritupmagazine .co.uk/recipes (Left to Right)

lon Herbed Chicken Canne

Malcolm Ship

ton, Mark Tayl or

NOV/DEC 2016 19

HEALTH & WELFARE

Nursing home chef is a ‘smooth operator’

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

New research claims food pairing apps could entice young adults to try different alcoholic drinks.

HOSPITALITY

Food pairing apps boost alcohol sales among young adults

The art of pairing food with alcoholic drinks, particularly wine, is a well-established and common practice. Mobile apps, however, are starting to offer a novel way of encouraging consumers not only to pair food and drinks more often, but to consider beverages other than wine when doing so. In its latest research, consumer insight firm Canadean has found that 35% of consumers worldwide see food pairing as a key consideration when choosing alcoholic drinks. However, this behaviour is more prevalent among older adults than younger ones, as the figure rises to 43% of those aged 55 and over, but decreases to 26% for 18-24 year-olds. The company therefore believes social media and apps will be crucial tools in encouraging younger consumers to think about food and drink pairing more often. Ronan Stafford (pictured above), senior analyst for Canadean, explains: “Encouraging young adults to consider pairing alcohol with food will be a crucial way to grow volumes of wine, beer and even some spirits.

Contemporary Indian Food

35% of consumers need to use worldwide see food “Brands highly visual social pairing as a key media platforms, such consideration as Instagram and Snapchat”

“Brands need to use highly visual social media platforms, such as Instagram and Snapchat, and even beverage-dedicated apps, to demonstrate to young adults the exciting experiences offered by food and drink pairing.” In April 2016, Bloomberg reported that Snapchat users were watching 10 billion videos a day, up from 8 billion in February. Stafford continues: “Forget 140-character Tweets - social media is now a visual medium. Videos provide appealing ‘hero’ shots of the food and drink, help to explain the pairing thought process, and educate consumers.”

Other food pairing apps to try: Grappled Total Wine & More

In addition, the recent success of Pokemon Go shows the potential for augmented reality, with apps featuring phone cameras to layer new pieces of information in front of what consumers can see.

Food for Wine Pairing Pro

Dagschotel beer, from Brouwerij Martens in Belgium, already uses this technology, with characters on the beer labels coming to life when scanned by a phone.

Wine Genius

Pair It!

PairWise

“There’s lots of apps for wine and food “Encouraging pairing available,” advises Ronan. “One example launched this year young adults to on the iTunes platform is Pocket consider pairing Wine Pairing. Other wine alcohol with food will spotting apps, such as Plonk, be a crucial way to also have pairing recommendation grow volumes of wine, functions built in to them as an beer and even additional feature.” some spirits.”

Beer Sommelier

MCA analysts are often asked which food trend will be most important for the next year ahead, and it is always difficult to name just one. However there is one trend that we are seeing more and more of, which is gaining more traction and recognition, and that is Contemporary Indian Food. What actually is that? Well, Indian food has long been a staple of the British diet, and we even had Chicken Tikka Masala labelled Britain’s National Dish – albeit incorrectly! Yet Indian food has not been developed to keep up with our demands for better quality or for a better experience when eating out of home, and Indian restaurants have not had a level of investment that allows them to keep up with the emerging casual dining branded chains. And this is where Contemporary Indian Food is now playing a part; operators such as Dishoom (in London and soon Edinburgh) and Thali Café (in Bristol) are changing the nature of Indian food, providing a modern British twist on traditional favourites. One example of this is the Bacon Naan that Dishoom has become a destination for, at breakfast! The growing demand from consumers for eating experiences that are fun, engaging, inspiring and immersive, means that this style of food will gain momentum, especially as Indian food is very familiar to us. Important to note however that as consumers’ tastes are changing, operators must provide them with products that are stimulating, and not just the old favourites. Test your customers with slightly more challenging dishes; not all will go for them, but it will show that Indian food does have more to it than Chicken Tikka Masala!

NOV/DEC 2016 21

ded sugar d a o N

from the #1 juice drink brand *

• With unique ‘Less Spill Less Mess’ bottle cap • Available in two great tasting flavours • No added sugar range • Made with real fruit juice • £2.5m launch investment

s to c k u p n ow

To celebrate National School Meals Week (October 31 – November 4) Kerrymaid has teamed up with Country Range to offer Stir it up readers an exclusive chance to win a visit to your school from Kerrymaid brand ambassador Jeanette Orrey MBE.

Famed for her campaigning work with TV chef Jamie Oliver, and with more than 20 years of practical experience working in school kitchens and an unrivalled passion for delivering high quality, tasty and nutritional meals to our younger generation, Jeanette has played a leading role in Jeanette changing the school meals landscape.

has played a leading role in changing the school meals landscape

Together, Kerrymaid and Jeanette hope to help school caterers deliver the very best quality to their pupils. With decades of combined experience Kerrymaid and Jeanette want to share their insight, knowledge and tasty recipes with schools nationwide. With the aim of promoting the importance of scratch cooking, leading to better nutrition and related improved attainment, Jeanette, supported by Kerrymaid wants to continue transforming school meals across both primary and secondary education.

One lucky school can expect a visit from Jeanette who will observe their lunchtime service, followed by an exclusive one-to-one where Jeanette will offer advice on how to make the lunch hall more popular with pupils, how to increase that all important school meal uptake, as well as how to work towards achieving the Soil Association’s Food For Life Catering Mark. In addition, the winning school will receive a range of Kerrymaid’s Soil Association approved products. By using Kerrymaid’s range, achieving the Soil Association Catering Mark standard of 75% freshly prepared meals is easier than ever. Kerrymaid Buttery, Kerrymaid Premium Baking, Kerrymaid Custard and Kerrymaid Cream Alternatives contain no hydrogenated vegetable oils and the portfolio is free from all undesirable additives. For your chance to win simply tell us your school’s favourite two-course menu. Email your entry, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine. co.uk by December 31. Please title your email ‘Jeanette Orrey competition’.

Disappointment over government’s childhood obesity strategy The Children’s Food Trust has expressed disappointment over the government’s long-awaited childhood obesity strategy, claiming it doesn’t go far enough.

Jeanette Orrey MBE

Are you up for the Challenge? The closing date for entries for the Country Range Student Chef Challenge 2017 is November 28. Chef lecturers can enter their teams online at www.countryrange studentchef.co.uk

has, the opportunity to take tough action on the marketing and pricing of foods high in fat, sugar and salt for children hasn’t been seized here – despite Public Health England’s recent recommendations on the impact of these factors for the way we eat.

“The nonsense loophole which means that thousands of schools in England don’t have to meet school food standards is to remain open, and while plans for a healthy rating scheme for primary schools are welcome, we’d like to see this extended to secondary schools, too.”

The trust had set out a range of recommendations for the strategy, including a ban on junk food advertising on TV before 9pm, better food in all public-funded spaces and more local public health investment in giving children and families the opportunity to learn to cook and eat well. Trust CEO, Linda Cregan, says: “While the levy on sugary drinks is expected to go ahead and we look forward to seeing what impact this

NOV/DEC 2016 23

EDUCATION

Win a school visit from the nation’s favourite dinner lady

Visit www.Kerr ym aid.com for recipes fr om Kerr ymaid's brand ambassador, Jeanette Orre y, MBE

Helping school caterers meet pupilsâ&#x20AC;&#x2122; needs with a portfolio of great tasting dairy ingredients

www.kerrymaid.com @KerrymaidDairy

So where has all the time gone this year?! The nights are drawing in, evenings a lot cooler; winter is well on its way. Already here at the Craft Guild we are busy looking at our calendar for 2017, ensuring that our ‘normal’ events are planned into the diary, new ideas are being talked about, venues being sought after, and sharing just what we are doing moving forward. The one thing that we are always looking for is people to share what we are doing and to be part of our vision. Last month saw the final of our National Chef of the Year competition at the Restaurant Show, where we had so many Michelin stars in the judging panel that it made me have stars going around my head! What a stunning competition and such a worthy winner. As I write this we are just putting the finishing touches to our Business Partner lunch arrangements, where we get to thank our Business Partners for all the help they have given us over the last year. Food is something to be enjoyed, and enjoyed by all, this is just what chefs tell you and just how it should be, nothing is wrong as long as your are safe when cooking and importantly you enjoy what you are doing, this is just what we are telling the teams who are entering the Country Range Student Chef Challenge. Enjoy!

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... Sage & Onion Stuffing Mix

ved This canrobaesst eorr with jacket potatoes.

The sage & onion flavours complement the meat Roast chicken and turkey simply wouldn’t be the same without a delicious serving of sage and onion stuffing. The complementary flavours of the sage and onion work a treat with the white meat. Country Range’s stuffing mix is a brilliant time saver – and can be used in many other ways, as well as with a traditional roast. Here, Victoria Scupham, demi chef de partie, Master of the Household’s Department, Buckingham Palace, shows how the mix can be used to rustle up some alternative ideas that are fit for a Queen!

1. Stuffing balls Make up the stuffing mix and then roll them into balls and cook and these can be served with any roast dinner. You can add extra ingredients to the stuffing for example cranberries at Christmas or nuts, spices and herbs.

2. Pork and apple meat loaf with sage and onion stuffing Make up the stuffing mix and then add to pork mince, grated apple, onion, bacon and herbs, then cooked in a loaf tin. This can be served with roast or jacket potatoes.

3. Crispy roast potatoes To make your roast potatoes more interesting to go with your roast dinner you can sprinkle the par boiled potatoes with sage and onion stuffing mix and then roast as normal. This also works well with vegetables such as parsnips, butternut squash and carrots. Just sprinkle with the stuffing mix before roasting.

4. Whole stuffed chicken Make up the stuffing mix and then add onion, chestnuts and herbs to it. Once you have cleaned the cavity of the chicken, the stuffing mix can be placed into the cavity and cooked.

5. Sage and onion chicken goujons instead of using breadcrumbs to coat the chicken goujons in try it with stuffing mix. Coat the chicken strips in flour and then egg and then coat in the stuffing mix and fry in oil until golden. You could also try adding different herbs to the stuffing mix.

About Victoria Louise Scupham >> Victoria studied at New Victoria Louise Scupham College, Stamford, Lincolnshire, for three years where she qualified to become a chef. Whilst studying, she worked part-time at the Festival Garden Centre, Springfields, Spalding, Lincolnshire, where she started as a waitress and then moved into the kitchen. She has spent the last four years working at The Royal Household, starting out in the main kitchen where she worked in the larder, vegetable and sauce sections. She has recently moved into the pastry kitchen which is where she wants to specialise. Last year Victoria was a finalist in the National Young Chef of the Year.

NOV/DEC 2016 25

FIVE WAYS TO USE

As the year draws to a close

together By bringing togeth e r Tilda rice and delicious fresh ingredients you can create the perfect dish for your Christmas menu!

Have you tried our frozen rice varieties?

Theyâ&#x20AC;&#x2122;re easy to prepare and taste just like freshly cooked rice. Long Grain â&#x20AC;˘ Basmati Pilau

Visit the website for great Christmas menu inspiration

www.tildafoodservice.com

@TildaChef

Merry HAVE YOURSELF A

WI N!

little Christmas IN A £500 VOUCHER AND W

W ITH P R

E M I E R FO O D

You could be enjoying a tasty treat on us… For your chance to win a £500 restaurant voucher, simply: 1. Buy any 3 different products from the Bisto, Birds, Ambrosia or Paxo ranges 2. Visit www.premierfoodservice.co.uk and follow the online instructions to submit your name, contact details , the name and address of your catering company and details about the products purchased

For residents of Northern Ireland, please see the terms and conditions (below) for a no-purchase necessary route

3. Get your entry in before 11:30pm 31 December 2016 Terms & Conditions Promotion open to UK residents, aged 18 or over, who are professional caterers and employed by a UK based catering company. Purchase is necessary (except for residents of Northern Ireland). For Northern Ireland residents only, entrants need to visit the website above (at paragraph 2) and follow the online instructions to submit their name, contact details and the name and address of their catering company. Internet access required. Entrants may enter the promotion up to 4 times before the promotion closes. With the exception of residents of Northern Ireland, entrants will need to follow the steps in paragraphs 1 and 2 above for each entry. One winner, selected at random from all valid entries will win a £500 gift card which can be spent at a selection of restaurants in the UK. The prize will be valid for use until 20.01.18. There is no cash alternative to the prize. Entrants (except for residents of Northern Ireland) must retain proof of purchase for entries to be valid and may be required to provide proof of purchase to validate their entries and to accept any prize. Entrants must obtain their employer’s consent before entering the promotion. By entering the promotion, entrants consent to the transfer of their personal data to the Promoter and to the Promoter’s agents for the purposes of the administration of this promotion. Full terms and conditions apply. See: http://premierfoodservice.co.uk/christmas-competition/terms-conditions/ Promoter: Premier Foods Group Limited, Premier House, Centrium Business Park, Griffiths Way, St Albans, Hertfordshire AL1 2RE.

For recipes, tips and ideas, visit giveitawhirl.co.uk

• A delicious butter flavour • Health conscious alternative to butter* • More convenient than butter*

It cooks like butter, but better!

Whirl is perfect for: Shallow frying

Baking

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If a dish needs butter, give it a Whirl! * For further information visit www.giveitawhirl.co.uk

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• Whips from room temperature so no need to refrigerate • Whips up to 3 times its volume, that’s 50% more than dairy cream • Contains only half the fat of dairy cream when whipped • Whips perfectly every time – cannot be over whipped • Long ambient shelf life • Easy to open, pour and reseal • Case size: 12 x 1 litre

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23/08/2016 13:08

£150 worth of spa vouchers

COUNTRY CLUB

WIN

the COUNTRYclub

Exclusively for customers of The Country Range Group

Relax and unwind with Stir it up magazine

Give delicious buttery waffles a Whirl

For most caterers, the festive season is a chaotic and busy time. You’re run off your feet trying to juggle work and family life, and, come January 2, your nerves are in tatters.

There’s nothing like the taste and aroma of fresh waffles, teamed with tantalising toppings for a tempting treat – or the ultimate American breakfast.

In anticipation of this all-too-familiar scenario, we’re giving away the perfect prize to one lucky Country Clubber £150 worth of spa vouchers so that you can indulge in a spot of much-needed relaxation and pampering.

To help you cook up great waffles every time, we’ve teamed up with AAK Foodservice to give away a Gourmetmaxx waffle maker, together with a 4ltr bottle of Whirl, the versatile butter alternative.

Wherever you’re based in the UK, you can soothe away the stresses of the ‘silly season’ and recharge your batteries so that you’re ready for action again in the New Year.

The Gourmetmaxx waffle maker quickly and simply bakes four delicious waffles at a time. With a non-stick ceramic coating and control lamp for optimum baking temperature, it’s easy to clean and looks sleek in any setting, without taking up much space on the counter.

All you have to do to enter is send an email titled ‘Spa vouchers’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk.

And, for delicious, buttery waffles, why not give it a Whirl? We’re including a 4ltr bottle of the UK’s first choice butter alternative to get you started.

WIN

Gourmetmaxx waffle maker, & a 4ltr bottle of Whirl

For your chance to win, send an email titled ‘Whirl waffle maker’, 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.

Calling all coffee lovers! Serve up the perfect espresso with style... Today’s cafe culture continues to flourish as coffee lovers seek to enjoy the finest coffee experience. Rombouts Innovative Espresso Pod System, the Via Nova 2, provides just that! This medium-volume, commercial espresso pod machine is ideal for restaurants, hotels and cafes serving up to 100+ drinks a day. The Via Nova 2 uses Rombouts bio-degradable espresso pods to ensure consistently high-quality coffee is made without the usual fuss, mess and wastage associated with traditional machines; simply drop your chosen pod into the machine, press to brew and serve! Used pods automatically drop into the waste leaving the machine ready for the next brew. Plus, the Via Nova features an autosteam wand to create perfect foam for cappuccinos and lattes at the press of a button - helping even the most reluctant staff to become great baristas. The prize consists of: • A Rombouts Via Nova 2 Espresso Pod machine – list price is £3,800 +VAT • Installation, water filter and 12 months parts and labour warranty • Full training • 100 Rombouts Ristretto pods • 24 Rombouts Decaffeinated pods

WIN

a Rombouts prize worth £4,400!

The only stipulation is that the site would have to be made ready by the winner: 16Amp power, waste & mains water (we can advise) and the winner would need to consent to joint publicity, case studies etc. in conjunction with Rombouts Coffee. For your chance to win, send an email titled ‘Rombouts’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk. Closing date for all competitions: 31st December 2016. All winners will be notified by 31st January 2017. 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

NOV/DEC 2016 29

LEADING LIGHTS

Leading Lights Clare Smyth

Clare Smyth MBE is the consultant chef at restaurant Gordon Ramsay, having stepped down from her role as chef patron earlier this year to prepare for the launch of her own restaurant. She remains the

first and only female chef in the UK to run a three Michelin star restaurant. Born in Northern Ireland, Clare grew up on a farm in County Antrim and moved to England at 16 to learn the skills, which would eventually make her a world-class chef.

Who or what inspired you to follow a career as a chef? I started cooking in restaurants at a really young age – about 14 or 15 – just helping out in the school holidays and I developed a real passion for cooking and chefs. I went out and bought lots of cookbooks but not the ones aimed at home cooks, in fact, the first book I bought was Anton Mosimann’s ‘Cuisine à la Carte’!

Have your Northern Irish roots influenced your style of cooking in any way? Probably not in terms of my style of cooking but I grew up on a farm which gave me a very good understanding of ingredients and how much work goes into farming. Agriculture was huge where I grew up and everyone was involved in the business in some way. It’s a tough job which is done every single day of the year and that gave me huge respect for the industry.

How important is working in kitchens in different countries to professional chefs? It is tremendously important, more so before than now. Previously without the internet, you had to actually go places to learn from the great chefs. If you stayed in the same area, you would end up using the same techniques. Travelling was a way you could really break out and train under different masters. It’s a global industry and it’s important to learn from different people.

You have worked for some of the biggest names in the business. What was the most important piece of advice you received (and from whom?) I’ve received a lot of good advice but one piece of advice that I have used time and time again was from Gordon (Ramsay) – Focus on

30 NOV/DEC 2016

yourself and don’t worry what everyone else is doing around you. It’s a very good lesson for life in general. Quite often people let their own work suffer because they are preoccupied with other people.

In previous interviews you have talked about the “soul” and “spirit” of fellow chefs. How would you describe your own ‘soul’ and style of working? I’m someone who is very passionate and wears their heart on their sleeve. I’m calm and content in the kitchen, it’s the happiest place for me to be so I’m always in a good mood. No matter what goes wrong or how tired you are, you are working with nature and at one with the world.

Why did you ultimately plump to work with Gordon Ramsay over everyone else? At that time he was simply the best and there was nothing like it. He had just won his third Michelin star and it was the hardest kitchen I could have worked in. It felt like a different pressure and the energy coming out of the kitchen was spectacular. I wanted to be the best and I thought if I could survive at that level I had a good chance.

Gordon described you as “undoubtedly one of the greatest chefs to have graced my kitchen”. How did that make you feel? It was great. Gordon is very generous with me but, without being arrogant, I have known him for 15 years and run his three Michelin star restaurant for nine years so I think I have earned it!

Can you describe the pressure you feel being the first female chef in the UK to run a restaurant with three Michelin stars. When I first took over it was an amazing opportunity which I might never have had the chance to do again so I grasped it with both hands. It was a huge weight on my shoulders thinking ‘What if I lose it?’ and I was only 28 so I was very young. Gordon knew I could do it but the pressure never let up. I recently moved out of the kitchen but the pressure still remains because if Matt (Abé), the new chef de cuisine who I trained for seven years, doesn’t succeed, I will have still failed.

What advice can you offer to aspiring female chefs? Word hard. It’s got nothing to do with being male or female, playing the female card just doesn’t stack up any more. It’s an even playing field in the kitchen and you should never use being female as an excuse.

Tell us about your new restaurant venture. Why have you decided that now is the time to ‘go it alone’? It’s coming along and I’m hoping it will be open in spring next year. There have been a few hold-ups with planning permission, which I’ve found hard. I’m used to having things done in five minutes so it has been frustrating that things have been in other people’s hands but I’m really excited. I’d been thinking about it for some time. I will always cook the way I cook, so it will be a modern fine dining restaurant.

And now for three questions that we ask all of our Leading Lights…

1. What are your three kitchen secrets? i) Always buy the best quality ingredients you can afford. ii) Mis en place – Be prepared. If you don’t have everything coming together at the right time, your dish will be spoilt. iii) Seasoning – people are frightened of seasoning but it is vital for balancing your food and I’m not just talking about salt and pepper, but acid and sugar too.

2. What is your favourite ingredient and why? Vinegar – I love vinegar and I have various vinegars for different things.

3. Please could you share your favourite recipe, along with your reasons for choosing it? Seabass with minestrone of shellfish. I really love light food and broths and this elegant dish really sums up how I like to eat.

4 portions

Sea bass

Shellfish

4 x 125g portions of sea bass (skin removed)

200g Razor clams 200g large mussels 200g clams

Ingredients

Brine

6g Kombu 1 litre water

METHOD Blend ingredients together and mix with the water. Place the fish portions in the brine for 7 minutes. Then remove, pat dry, wrap in cling film to shape, vacuum pack them and cook for 14 minutes in a 54°C water bath.

Bass braising liquor Ingredients 250g unsalted butter 10 button mushrooms finely sliced 4 long shallots finely sliced

400ml Noilly Pratt 1.5ltr Fish stock 1 sprig of thyme ¼ Bay leaf 1 clove of garlic

METHOD Sweat the shallots and mushrooms in the butter until tender; do not colour. Add garlic, thyme and bay along with the Noilly Pratt, reduce by half, add the stock, bring to the boil, reduce by half again then pass through a fine chinois and emulsify.

Garganelli

Ingredients 250g 00 pasta flour 3 egg yolks 2 whole eggs

200g small diced mirepoix 150ml white wine

METHOD

Ingredients 50g smoked salt 50g sugar

METHOD

Pinch of sea salt 10ml olive oil

METHOD To make the pasta, place the flour and salt into a food processor. Turn on the machine and gradually add the eggs and olive oil until a fine crumb is achieved. Then turn the dough out on to the work surface and knead for 5 minutes. Tightly wrap the dough in cling film and rest in the fridge for 1 hour.

Wash all the shellfish under running cold water for 20 minutes. Drain the water. Place 3 small lidded pans on the stove and heat. Divide the mirepoix between the shellfish. One at a time, add the shellfish to the pans with the mirepoix and 50ml of white wine in each; quickly replacing the lids. Cook on a high heat until the shellfish open. Once open, strain off the liquid and reserve. Remove the shellfish from the shells and clean and trim them. The razor clams need to be cut on the diagonal (usually 5 slices per clam). Set aside in the fridge.

Shellfish broth Ingredients 2 litres vegetable 100ml white wine 1 carrot 1 Stick of celery 6 button mushroom 2 spring onions

stock 2 long shallots 1 sprig thyme 1 clove garlic Shellfish cooking juices

METHOD Wash and finely slice the veg. Place all the ingredients into a pot and bring to the boil. Turn the heat down and simmer until ⅓ reduced. To finish the broth use the shellfish cooking juices. Season to taste.

Lovage oil

Ingredients 2 bunches lovage 250ml olive oil

Salt to taste Sugar to taste

METHOD Wash and pick the lovage. Place all the ingredients into a Thermo Mix and blend on full speed for 3 minutes at 70°C. Season and cool down over ice bath. Once cool hang in muslin cloth for 12 hours in the fridge.

Sea vegetables Ingredients 50g rock samphire 50g marsh samphire

30g sea beet 30g sea purslane

METHOD Wash, trim and pick the sea leaves. Blanch in boiling water for 30 seconds and refresh.

To finish

Ingredients 12 Nasturtium leaves 12 sea purslane 12 borage shoots

12 land of sea shoots 12 Pennywort Lemon zest and juice

To serve METHOD

Coco beans

Ingredients 100g fresh coco beans 250ml vegetable stock 250 ml water

Place all the ingredients in a cocotte and bring to a simmer. Season and cook gently until the beans are tender. Once ready, cool the beans in the liquor and store in the fridge for later.

1 bouquet garni (garlic, thyme, bay and black peppercorns)

Place the sea bass portions into the braising liquor for 3-4 minutes. Mix together the coco beans, shellfish, sea vegetables and Garganelli to make the Minestrone. Lightly warm through. Season and finish with a little lemon juice and fresh zest. Arrange the Minestrone in the centre of a bowl. Place the sea bass on top with the herbs and shoots. Bring the broth to the boil and, right at the end add 2 tablespoons of lovage oil.

Once rested, roll and work the pasta using a pasta machine to a finished thickness of 2mm. Cut into 2cm x 2cm squares. Take each square and roll around a 2mm dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later.

which m r a f a n o p u w e “I gr ery good understanding gave me aedvients and how much of ingr goes into farming.” work NOV/DEC 2016 31

LEADING LIGHTS

Sea bass with shellfish and sea vegetable minestrone, coco beans and lovage

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Open to UK and ROI bona fide catering establishments, or an employee of such establishment aged 18 and over. One sample per establishment and per IP address. To apply submit your contact and business details. Closing date for receipt of requests is 23:59 GMT on 31 March 2017. Promoter: Tate & Lyle Sugars.

industry news

BURGER BROTHERS ARE FLIPPIN’ BRILLIANT! >> An independent eaterie has been crowned ‘Britain’s Best Burger’ champions.

Brighton-based Burger Brothers, which prides itself on an original and unique approach to its burger menu and has a ‘cult’ following in the South East, beat stiff competition from five other finalists to scoop the prize - £10,000 PR support to help make it famous for its burger. They came out on top following two stages of judging where their menu was assessed against strict criteria including originality, quality of ingredients, chef skill, range of choices and customer feedback. Nadz Nwokoro, co-owner and head chef, said: “We are so unbelievably proud and grateful to be awarded the Britain’s Best Burger title. For such a small independent company to be acknowledged by Hellmann’s is truly mind-blowing! We accept this on behalf of burger lovers everywhere, but special thanks to the people of Brighton and Hove!” Gavin Lucas, the burger blogger known as ‘Burgerac’, and owner of Burgerac’s Burgershack said: “The Burger Brothers’ are a worthy winner of Hellmann’s Britain’s Best Burger competition. It’s burger excellence delivered by very nice guys on a street in Brighton. They don’t conform to any standard formula yet combine quality ingredients in a way that delivers pure eating joy.” “We are so unbelievably proud and grateful to be awarded the Britain’s Best Burger title. For such a small independent company to be acknowledged by Hellmann’s is truly mind-blowing!”

NOV/DEC 2016 33

FOOD & INDUSTRY NEWS

Food &

On Promotion in November

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Get a free sample at knorrgravy.co.uk** *This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II). **Open to UK bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. Limited to 4000 samples. To apply submit your details at www.knorrgravy.co.uk. Closing date for receipt of applications is 23.59GMT on 31 December 2016 or when samples run out. See www.ufs.com/ knorrgravyterms for full terms and conditions.

industry news

NEW GRADUATES JOIN CRAFT GUILD OF CHEFS’ HALL OF FAME >> Eight talented chefs are celebrating after passing the challenging Graduate Awards and first Pastry Graduate Awards final exam. The latest Craft Guild of Chefs’ Graduates were given the news at a glittering awards ceremony at the Sheraton Grand Hotel. Five chefs passed the Kitchen Graduate Award with Amber Francis from The Ritz taking the Highest Achiever prize. Also achieving the pass mark was Erin Jackson Yates from Wiltons, Eleanor De Maria who works at Compass House, Andre Rhone from The Bingham and Aaron Middleton who works at Belmond Le Manoir aux Quat’Saisons. Kacey Bignell from The Mandarin Oriental Hotel was awarded the Highest Achiever Award in the inaugural Pastry Graduate Exam with Rita Souto from Park Lane Hilton and Fiona Bailey from The Dragon also making the grade. Daniel Kent, head chef at Wiltons, was awarded the Mentor Award for his support of Erin Jackson Yates.

Chefs lack knowledge on water filtration >> New research has revealed that over half of professional chefs (59%) consider their knowledge of water treatment to be poor or average. Almost three quarters of chefs surveyed are unaware that combi oven manufacturer warranties won’t cover breakdowns caused by limescale. The survey of 164 professional chefs by The Craft Guild of Chefs and Brita Professional also found that over half of chefs surveyed aren’t aware that water filters need changing regularly. Over half of Other key findings include: • 63% of chefs don’t know that untreated water can cause a combi oven to breakdown

chefs surveyed aren’t aware that water filters need changing regularly.

• Although 68% of chefs knew that a combi oven needs to be installed with a water treatment system, 34% didn’t know why

• Half of chefs were unaware that untreated water can affect the overall functionality of a combi oven • 45% of chefs didn’t think that water filtration needs to be part of their regular housekeeping programme Andrew Green, director of operations, Craft Guild of Chefs, commented: “As a vital piece of equipment in professional kitchens, a breakdown mid-service would have a serious knock-on effect, for both the customer and the business’ bottom line. Chefs invest time and money to get the right combi oven for their site, but don’t necessarily consider the need for water treatment to keep equipment running and protect that investment.”

Baking For Foodservice

KA R A I N T R O D U C ES I TS N E W I N DU LG ENT S NAC KI N G C A K E S

Contact your local Country Range Group wholesaler for more details www.karafs.co.uk 0161 351 2399

@karafsbakery

NOV/DEC 2016 35

FOOD & INDUSTRY NEWS

Food &

On the Range

Indonesian Chicken Curry

ON THE RANGE

The Leading Independent Foodservice Brand

James Carmichael

“It has a strong curry flavour but without being too hot so it’s suitable for children too”

A good curry is a welcome addition to your menu at any time of year – and this warming Indonesian chicken curry has become a firm favourite amongst diners at The Bruce Hotel, East Kilbride, Scotland. Head chef James Carmichael explains: “Indonesian food is really on trend at the moment and we sell this dish every day. “It has a strong curry flavour but without being too hot so it’s suitable for children too – I’m not a fan of curries that burn your mouth and attack you with spices!” James recommends serving the dish with Country Range Basmati Rice and Mango Chutney. “I like the fact that the mango chutney is chunky – the big pieces of mango add texture and give you something to bite into,” he continues, “and I love all the Country Range Spices. Sometimes, I’ll add the cloves, bay leaves, star anise and cardamom seeds to the rice when cooking to make it really aromatic and flavoursome.” “I lik

e the fact tha mango chutney is chtunthe – the big pieces of ma ky ngo add texture”

Ingredients 1 chicken breast, diced 120ml Country Range Coconut Milk Spring onions, sliced Tomatoes, diced Country Range Extra Virgin Olive Oil

Curry mix

6 red peppers 6 red chillies 2 white onions 1 bulb of garlic 2 knobs of ginger

3 lemongrass 2 tbsp Country Range Ground Coriander 3 tbsp Country Range Ground Cumin 2 tbsp ground caraway 1 tbsp Country Range Ground Cardamom

To serve

Fresh coriander Country Range Basmati Rice Country Range Mango Chutney

Method 1. Blitz all the curry mix ingredients into a blender adding olive oil as required.

3. Cook until the chicken turns white then pour in the coconut milk and allow to reduce.

2. Add two tablespoons of the mix to a saucepan with the diced chicken breast, a drizzle of olive oil and seasoning.

4. Season then add spring onions, diced tomato and the rest of the curry mix. 5. Sprinkle over fresh coriander and serve with basmati rice with naan breads and a small dish of mango chutney.

NOV/DEC 2016 37

Suitable for a gluten free diet

For more information on the range of DOLMIO® & UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, Please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email customer.services@aimiafoods.com

THE MELTING POT

All aboard the Orient Express! Once upon a time, “oriental food” meant a quick chow mein from your local Chinese but, these days, the term is a lot more sophisticated. The UK is fast becoming a nation of well-travelled foodies and their interest in food is driving the rapid growth of hot and emerging cuisines, which means that restaurants have to review menus regularly to retain a competitive edge. M&C Allegra’s Menu & Food Trends Report earlier this year identified Korean, Taiwanese and Vietnamese as being ‘hot’ cuisine trends in 2016, along with the ongoing popularity of Japanese and Thai food, and this is now translating to the high street. Chinese New Year (January 28) is the perfect opportunity to capitalise on the trend and make big takings, with even bigger margins. So how can independent caterers incorporate Oriental dishes onto their menus and how can these flavour trends be adapted for food on-the-go? We asked eight chefs to share their fortune cookies….

Rachel Green

TV chef and brand ambassador for Golden Turkeys www.goldenturkeys.co.uk (Photo credit www. michaelpowell.com) Nasi Goreng is a brilliant dish for chefs looking to offer something a bit different a breakfast time. My Nasi Goreng with Lime, Cashews and Roasted Golden Turkey recipe was inspired by my love of rice, which is so lightly valued as an ingredient in the west. I love the fact that in Malaysia and Indonesia leftover rice is used for this dish and served with all sorts of interesting toppings. Who doesn’t love the traditional breakfast of Indonesian fried rice, served with all the salty, sweet, spicy flavours of Asia and topped with a sunnyside-up egg and chilli, a perfect start to the day.

Bob McDonald Major’s consultant development chef for Ireland

Pan-Asian flavours, Japanese, Thai are still up there and Korean has definitely gone mainstream. With the current trends towards fusion, spicing up your offer to eat in or take away is easier than

40 NOV/DEC 2016

Rachel Green’s Nasi Goreng

ever. An international mari base such as Major’s brand new Korean, can be incorporated into a multitude of dishes in various ways from popular street food inspired grab and go wraps and tacos shredded short rib beef taco to pulled meats, a broth, main course or a Koreaninspired salad.

TV chef Ben Bartlett I’m fascinated by the Vietnamese method of adding meat fat to cooking oil. Render off duck or pork and cut up the pure fat into chunks – they can be kept in the freezer until required. Add them to the cooking oil and they work beautifully with dumplings, meatballs, soups – all kinds of meat dishes. It’s not something we would normally consider in European cuisine, but it adds an intensely deep and rich meaty flavour that is simply fantastic.

Far East-inspired cuisine is a wonderful way for schools and care homes to create dishes that are full of fresh vegetables, lean meats and rich, zingy flavours. Keep the heat and spice subtle, and tone down strong flavours with yogurt or coconut milk, for example with a mild version of a Thai green curry.

Matthew White chair of TUCO and director of catering, hotel & conference services at The University of Reading

According to the largest ever global eating trends study carried out by TUCO, only 5% of UK university students actually want to eat British food - 84% want to eat a ‘mix of foods from home and elsewhere’.

South East Asian dishes, ingredients or flavour influences can add an ‘on trend’ twist to a caterers’ food offering. Banh Mi, Pad Thai or Nasi Goreng can find a prominent place on the menu - especially in universities where Oriental students make up a large proportion of undergraduates.

Leon Mills

Knorr marketing manager at Unilever Food Solutions One reason Chinese dishes have such high margins is that lots of them use inexpensive cuts of meat, such as boneless chicken thighs. They’re also a good way to use up leftover protein. And for dishes which use more expensive protein – like prawn or duck – customers expect to pay a small surplus, so make sure you take advantage of this. Another good way to increase your average spend per head is to avoid one plate dishes. Customers expect to pay for rice, sides and extras separately when they go for a Chinese – so ensure you have plenty of tasty sounding sides and extras on offer. Finally, little touches make a big difference to delivering an experience customers are happy to pay a premium for. Clay or metal dishes are easy to get hold of and help add to an authentic experience.

Moon Cakes at Royal China

THE MELTING POT

A major trend, identified by the same research, was the emergence of South East Asian cuisine. Consumers are drawn in by the hot, sweet, sour and salty flavour combinations that this gastronomy provides, due to an always-growing sense of adventure. For this reason, customers are progressively looking beyond the ‘Thai green curry’ to other dishes, which are packed full of new and fresh flavours.

Billy Wong

head chef at the Royal China Club, London To celebrate the Moon Festival, we gave our diners the opportunity to purchase a box of our signature moon cakes. Our mini egg yolk moon cakes are a firm favourite and consist of an egg yolk custard encased in crisp, buttery pastry. They are adorned with the signature decorative patterns associated with moon cakes and a delicious oozing centre. To make the indulgent custard filling we combine butter, condensed milk, caster sugar, egg yolks, coconut milk, a small amount of flour, and custard powder, before steaming the mixture for a few minutes and leaving it to chill in the fridge. The sweet pastry is a simple mix of flour, butter, icing sugar, egg, custard powder, and baking powder, which are combined and chilled. The last step is simply to add the mixture to the moulds and pop the moon cakes in the oven at 180 - 200ºC for 30 minutes.

Willem Fijten

culinary product design scientist for Mars Global Product Development Serving oriental cuisine presents a great opportunity for caterers to offer customers themed menus, limited editions and daily specials alongside their usual menu. As its popularity continues to grow, a plethora of Chinese inspired

Oyster tempura with a chilli and lime

dip

flavours and ingredients can be seen in many different dishes – from traditional Chinese stir fries to fresh, spicy salads. Sharing plates which can be enjoyed with a drink or two by a group of diners offers a more social way of eating, so why not look to introduce a Far Eastern platter to menus, and include dim sum such as steamed buns and dumplings; and rice noodle rolls and meatballs served on bamboo skewers. These can also be served as starters in their own right or as sides to a main meal too.

James Davidson executive chef, Rich Sauces • Making perfect tempura batter – the key here is to keep the batter mix as cool as possible and not over-whisk, so I always place my mixing bowl inside another that has some ice cubes, allowing a constant chilled temperature throughout. Make sure your sparking water is chilled.

to separate and decrease the chances of it turning mushy.

• Perfect fried rice – Always use rice that has been pre-cooked and chilled. I normally allow overnight in the fridge before using. This will allow for the grains to firm up, making it easier

• Nut-free Satay sauce – Use a 100% nut-free peanut butter then simply add to fried onions, garlic, chillies, Soy sauce and coconut milk.

• Diagonal cutting – When preparing vegetables for either stir-fries or general Oriental dishes, I diagonally cut, as it allows better overall coating and fuller internal absorbing of the sauce to take hold. It also looks much better on the eye for presentation.

Rich Sauces chilli

Cut ting diagonally allows bett overall coating and fuller er internal absorbsion of sauce NOV/DEC 2016 41

FIVE WAYS TO USE

Five ways to use... Cranberry Sauce

A bonus Christmas Five Ways to help you to change up your menu

Think of cranberry sauce - and Christmas immediately springs to mind, but this fruity little number should have its place in the kitchen all year round. Country Range development chef Paul Dickson always has a tub handy to rustle up a vast array of dishes (and drinks!) Here are five of his favourites…

1. Cranberry, Greek yoghurt and maple syrup granola breakfast pot Layer 25g cranberry, 75g Greek yogurt, 25g granola (Country Range recipe) and broken pecans in a glass kilner jar then drizzle with Country Range Maple Syrup.

2. Cheddar, red onion and cranberry grilled cheese sandwich Top two generous slices of bread with two mature Cheddar slices, 25g cranberry sauce, ¼ red onion sliced, then butter the outside of the sandwich and toast in a hot dry pan for delicious crunchy American grilled cheese style sandwich.

3. Cranberry barbecue glaze for pork chops Make a marinade from one juiced orange and zest, ½ tsp crushed fennel seeds, 1 crushed star anise, 50g cranberry sauce, ½ tsp paprika, 50g tomato ketchup and 50g brown sauce. Brush on to pork chops and bake at 200°C for six minutes. Turn the pork chop and brush with the glaze. Cook for another six minutes until juicy. Glaze one more time and serve with sweet potato wedges.

4. Cranberry and lemonade cooler Mix 25g cranberry sauce with 25g lemon syrup (juice and zest of eight lemons and 100g sugar – bring to the boil and reduce by half), fill the glass with ice, add a slice of lemon, sprig of mint and top with soda water.

5. Grilled goats cheese with cranberry Take ½ small goats cheese and coat in flour, then egg and then breadcrumbs. Bake in a hot oven for six minutes or deep fry for two minutes. Cut in half and serve with Country Range Cranberry Sauce, peppery leaves and a few walnuts or pecan nuts.

About Paul Dickson >> Paul is an award-winning chef with over 28 years’ experience in kitchens all over London and the North West. He’s cooked for royalty (The Queen), film stars (Leonardo di Caprio) and pop legends (Robbie Williams) - and now he’s showing customers of the Country Range Group how to make the most of the best own brand in the foodservice industry as our development chef. He also runs his own cookery school in a converted school in east Lancashire.

Paul Dickson

NOV/DEC 2016 43

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industry news

The hotel that’s good enough to eat

FOOD & INDUSTRY NEWS

Food &

Eac it getshbyigegaerr and than bbeeftotreer!

>> You know it’s Christmas when the gingerbread hotel is revealed at the Lodore Falls Hotel. For the last 13 Christmases, the popular Cumbrian hotel’s head chef Shane Hamilton has produced a towering gingerbread hotel, which is a replica of the Lodore Falls Hotel. Shane, who is a customer of the Country Range Group, spends hours building it - and each year it gets bigger and better than the year before. It features stained sugar windows and real working lights, all of which are edible (except the lights). On New Year’s Day it’s knocked to pieces by children staying at the hotel – a tradition which is firmly embedded in the venue’s New Year celebrations. This year the hotel is running a competition to win one night dinner, bed and breakfast for two people. All you have to do is try to guess the weight of the gingerbread hotel Visit www.lakedistricthotels.net/ gingerbread for more details.

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NOV/DEC 2016 47

FOOD FOR THOUGHT

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

Warmin g ideas for win t menuser

Posh nosh

Acclaimed chef Mark Sargeant is offering “a refined alternative to London’s boozy brunch culture” at Plum + Spilt Milk with guests dining as a pair enjoying a choice of any dish from the menu each, plus a bottle of Billecart-Salmon Champagne to share and coffee to finish for £65.

Spice up your crumble This Spiced Chair Crumble from Drink Me Chai, including strawberries, raspberries bananas and cherries, is packed with flavoursome goodness.

Share the love

Oh deer!

Try this sweet walnut and baklava recipe with rose and honey syrup for a deliciously sticky Mediterranean treat. www.

These caramel crispie reindeers from Craigmillar are sure to go down a treat with diners young and old this Yuletide.

rowsehoney.co.uk/honey-recipes/desserts-baking/

cake e h t n o g in ic e Th

Get creative and design festive fancies, like these beautiful mini puddings.

Go Greek

Italian cuisine is all about sharing and Theo Randall has created an array of sharing dishes including this Buffalo Mozzarella, which comes as part of the Piatto di Antipasti brunch menu at Theo’s Simple Italian at Hotel Indigo Kensington.

50 NOV/DEC 2016

FOOD FOR THOUGHT

Bang on trend

ers k c a r c e r i F

Remember your bangers this Bonfire Night with these gourmet Moroccan chicken hotdogs from Major for an explosion of flavour. Full recipe: www. majorint.com/magazine/ recipes/street-food/ moroccan-hotdog-/

Turn the heat up on your bonfire toffee by adding stem ginger and chilli flakes http://www.opiesfoods.com/ recipes/Firecracker%20 Bonfire%20Toffee/42.

Keep a-breast of things

Chill out

This chilled cucumber and avocado soup with brown shrimp and dill by Gary Durrant, head chef at Hunter 486, London, makes for a healthy and refreshing starter.

Try roast Gressingham duck legs with redcurrant jus, seasonal greens and a chive and olive oil jacket for a delicious winter warmer.

STRAWBERRY TRIFLE Ingredients 1 x 135g pack Hartley’s Strawberry Jelly Cubes, 500g frozen bag mixed summer fruits, 200g madeira cake sliced into ½ slices, 1kg Prep Time: Setting Time: Serves: ready to serve custard, 500g whipping cream, 50g caster sugar, 30 Mins 3 Hours 8-10 People 2 tsp vanilla essence, 2 amaretti biscuits (crushed) What You’ll Need: Large serving dish

1. Gather your ingredients

2. Make Strawberry jelly with 1/4 pint (150ml) of boiling water and stir until dissolved. Add the frozen fruit to the jelly and keep at room temperature.

3. Arrange the cake around the base of your dish.

4. Spoon over the fruit and jelly mixture.

5. Put in the fridge to set.

6. When the jelly is firm gently pour the custard over the jelly. Cover with cling film and refrigerate.

7. Just before serving, whip cream with sugar and vanilla.

8. Add the cream and decorate with crushed amaretti biscuits and fruit.

NOV/DEC 2016 51

Reputation is built on residents’ happiness. Trigger happy memories with our festive activity pack.

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Virginia Water’s Gingerbread House 2015