July 2016 SIU Magazine

JULY 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Get Crafty with food and beer matching

Love your leftovers EDUCATE YOURSELF

TUCO conference preview

Crispy Coated Fries With chips topping the list of potato dishes chosen when eating out*, when it comes to the crunch, Country Range Crispy Coated Fries are a must-have on your menu.

To make sure your customers get that satisfying crunch with every bite we prepare a fluffy potato chip and wrap each with a crispy coating which means they stay crisp for longer than standard fries.

Country Range Crispy Coated Fries are made to a consistent length, can be oven-baked or fried and are gluten-free.

You can serve our chips to your customers with confidence they can be enjoyed as an accompaniment to a main meal or as a single portion, dipped lovingly in ketchup or even topped with chilli or spices as a tasty alternative. *YOUGOV report Potatoes 2015

www.countryrange.co.uk

l

l

l

PACK SIZE: 2.5kg COOKING INSTRUCTIONS: Fry in a commercial fryer at 175°C in 3½ -4 minutes (from frozen) or 3- 3½ minutes (from chilled). Oven cook at 220°C for 20-25 minutes.

SUITABLE FOR: Vegetarians, vegans, coeliacs, nut allergy sufferers, lactose intolerant diets.

The Leading Independent Foodservice Brand

Ingredients Food

06

NEW FROM COUNTRY RANGE

Features 05 CUSTOMER

PROFILE – How Fuller

Thomson built an empire

10 CATEGORY

FOCUS Promote your

tic for ...beer is fafontodasbe use pairing withoad spectrcaum of the br flavour of

For starters...

>> We’re raising a glass to pubs and restaurants this issue.

As well as lots of helpful tips for pulling in the punters on the food front, we’re also taking a look at the growing popularity of craft beer, along with a useful food-pairing tool (demonstrated beautifully on our cover) and an interview with a Country Range customer whose ‘crafty’ decisions have earned huge success.

business by being Social Media savvy

15 HOSPITALITY Roast dinners and food hygiene

08 THE

27 ON THE

19

& Rye head chef Matt Squire

Tuco Conference Preview

MARKETPLACE RANGE with Mustard

Wishing you a jubilant July!

04 READERS’ LIVES COOKS CALENDAR

20

ADVICE FROM THE EXPERTS Diversity of

flavour with craft beer and food pairings

EDUCATION

23 COUNTRY CLUB Win a GoPro Hero+ LCD Action Camera

29 FIVE WAYS

33 MELTING POT

TO USE – Country

Waste not, want not

Range Waffles

24 HEALTH &

WELFARE Staying malnutrition aware and catering awards

Following the overwhelming success of the 2016 Country Range Student Chef Challenge, we’re looking ahead to the 2017 event and encouraging chef lecturers to build the Challenge into their new curriculum in September. This year’s winning lecturer Darren Creed explains why all catering colleges should be entering on page 21.

Meanwhile, TV chef and heart ambassador Sally Bee shares her culinary tips for a healthy heart on page 38, and five canny chefs show you how you can ‘love your leftovers’ in our Melting Pot feature on page 35.

Favourites

39 FOOD &

INDUSTRY NEWS – Allergies, competitions and chefs of the future

46

FOOD FOR THOUGHT –

A double helping of inspiration for your summer menus

36

LEADING LIGHTS

Indulgent and healthy food with Sally Bee

43 THE FOOD SAFE

Contact us...

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

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

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...

@stiritupmag

Visit our website more advice, inspirationfoanr dlotrescip es!

www.stiritupmagazine.co.uk

JULY 2016 03

COOKS CALENDAR

Cooks Calendar JULY In season 4-5

Read ers '

Li ves

1 Name: Andrea Thomson.

2 Job title: Catering manager.

3 Place of work: Let Us Eat Café

4-10

6-7

6-8

In season 1

7 Favourite cuisine: I have a

8-14

9-13

19th Annual Skills for Chefs Conference, University of Sheffield

25-27 TUCO (The University

LACA ‘The Main Event’ conference, Hilton Birmingham Metropole

plums

18-21 Royal Welsh Show, Llanelwedd www.rwas.co.uk/royal-welsh-show/

butternut squash

sweetcorn

raspberries

27-29 BBC Good Food Festival,

Hampton Court Palace London

National Afternoon Tea Week

www.bbcgoodfoodfestival.com

Craft Guild of Chefs Cricket Day & Family BBQ

www.afternoonteaweek.com

28

Great British Beer Festival Olympia, London

28-29 Notting Hill Carnival www.thenottinghillcarnival.com

29

Bank Holiday Monday (England and Wales)

SEPTEMBER

4-6

billberries

pears

chestnuts

butternut squash

Speciality and Fine Food Fair, Olympia, London

20

www.specialityandfinefoodfairs.co.uk

7

Baking Industry Awards, Park Lane Hilton, London

19-25 National Cupcake Week

Universal Cookery and Food Festival, Laverstoke Park Farm, Hampshire food-to-go industry, Business Design Centre, London www.lunchshow.co.uk

www.lovebritishfood.co.uk www.nationalcupcakeweek.co.uk

figs

21-22 Lunch! Trade event for the

British Food Fortnight

Definitely the cake mixes because of their consistency.

apples

www.cookeryandfoodfestival.co.uk

www.bakeryawards.co.uk

17-2 Oct

04 JULY 2016

www.tuco.org/learn/conference

mackerel

Discovery apples

12 Favourite Country

Range ingredient and why?

Caterers Organisation) Conference, University of Exeter

www.garlic-festival.co.uk

In season

such positive, dependable, supportive people and have always been there for me.

www.foodiesfestival.com

20-21 Isle of Wight Garlic Festival

of the school day!

and why? My parents – they are

Tatton Park, Cheshire

www.gbbf.org.uk

My blender which I use to hide vegetables in various dishes. If the children see a piece of onion it’s a disaster!

11 Who is your inspiration

Foodies Festival, Blackheath Common, London

15-17 Foodies Festival,

(Scotland and Republic of Ireland)

lasagne, which is a big hit with the children and the staff.

If you’re 10 Top interested culinary tip in appearing Make food in this column, fun, fresh and please email the appetising editor at editor@ for children – stiritupmagazine. for some it’s the co.uk best part

National Childhood Obesity Week

Summer Bank Holiday

real sweet tooth so I’d have to say that cakes and desserts are my favourite food.

9 Must-have kitchen gadget:

Bramley apples

AUGUST

country rider and eventer when I was younger but I gave it up when I had my children and I’ve just got back in the saddle after 20 years.

8 Signature dish: My vegetarian

curly lettuce

www.foodiesfestival.com

www.laca.co.uk/events/conference

5 How long have you worked

you: I used to be a competitive cross

8-10

www.skillsforchefs.org.uk

8.15am till 2.30pm.

6 Most interesting fact about

Imbibe Live Olympia Grand, London

peaches

www.mendcentral.org/ncow

4 Typical working hours:

32 years.

cucumber

cherries

live.imbibe.com

@ Liscard Primary School, Wallasey.

in the catering industry?

courgettes

21

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

TOAS

“We have 10 pe venue dedica rmanent taps in each ted to Scottis h beers.”

>> A Scottish pub company has built a successful empire by pairing two classic but simple food and drink components.

Fuller Thomson, which runs seven hugely popular venues across Edinburgh and Dundee, specialises in serving craft beers and burgers, and customers flock to sample their wares.

James Stuart-Gammie, operations manager, explains: “Each venue has between 12 to 25 different craft and mainstream beers on tap, plus bottled varieties, and our menu is predominantly made up of different burger types, between 14 and 20 in total. “Burgers and beer go hand-in-hand so it’s a classic combination which works really well for us.”

The company was formed 10 years ago and was quick to realise the emerging craft beer trend.

Continues James: “When we were starting down the beer selection path, there wasn’t a big craft beer scene like there is now but, as time has gone by, more and more beers have become available and customers’ expectations have changed.

Education and training is provided for all of the staff and many, like James, become connoisseurs. “There is a big passion for craft beer within the management team but not everyone is a beer geek like me – I could bore your ear off!

However, we do train all of our staff about how beer is made and the different styles of craft beer and they are encouraged to taste all of the beers we sell.”

Just like with wine, there are certain types of beer styles that suit specific types of food and the company provides a food-matching guide for employees to help them make recommendations to diners.

“For example, we’d recommend you drink a nice hoppy India pale ale with a blue cheese burger. India pale ale isn’t as sweet as some lager styles can be and it cuts through the richness of the blue cheese nicely,” adds James, who has worked for the company for eight years.

“We need to be mindful of the different needs of the various age groups”

“Craft beer is definitely more flavourful. For a number of years you couldn’t tell the difference between most of the beers on the market, they were all very much of a muchness, but with a big influence from the American style of brewing, the scene has grown rapidly. Once you get sucked into craft beer there’s no going back. “Our business has developed with it and we are now at the forefront of the scene in Scotland.

“As an independent company we can decide which beers we want to put on and every year we refresh our beer selection. We have a big focus on Scottish beers and have 10 permanent taps in each venue dedicated to Scottish beers.”

For customers who want to find out more about beer and food matching, the venues host regular tasting events, pairing different beers with food, cheese and even chocolate!

These paid-for events are hugely popular and provide the opportunity for local cheese makers, brewers and chocolatiers to give a talk and showcase their products.

Super seasonings Country Range Herbs rt and Spices are a stalwa s. hen kitc on ms Tho ler in Ful

is used in Country Range Nutmeg powder rlic ga ce; sau ese the che soning sea se hou and celery salt in the xed Mi e ng Ra y unt Co d for fries, an lled brisket.

Herbs add flavour to pu

JULY 2016 05

CUSTOMER PROFILE

g n i r i a p d CraftTySfBoIoG SUCCESS

NEW FROM COUNTRY RANGE

Sp ic e u p yo ur life!

Paprika is a spice that is made from the air-dried fruits of the chilli pepper family of the species ‘Capsicum annuum’ and in the United Kingdom is fast becoming one of our most popular cooking ingredients.

It is commonly associated with Hungarian and Spanish cuisine and it is in Spain where we source our product. Christopher Columbus is credited with introducing the Capsicum annuum into Europe and it was originally grown for its ornamental value rather than its culinary uses. Its versatility is renowned and it is used as an ingredient in a broad variety of dishes throughout the world. Traditionally used to season and colour stews and soups, such as goulash, it can also be used to add a greater depth of flavour to a chilli con carne without delivering the heat of crushed chillies or chilli powder.

• Paprika 500g • Sweet Paprika 500g • Smoked Paprika 500g

The Leading Independent Foodservice Brand

So which Country Range Paprika should I use?

Regular Paprika

Smoked PaeprCikouantinry ge an R ry nt ou C We used u can find on th this recipesiwtehi.chSmyooked paprika and coi:riander Range web ns on a sundried tomat o blin praw

– has a relatively neutral flavour and is a blend of sweet and hot varieties

slightly more interesting flavour profile than the regular variety.

great for adding colour and depth of flavour to your dishes. The heat won’t assault your tastebuds but if you take it out of your dish you will miss the flavour it brings.

– as the name implies, this paprika is renowned for its earthy smoky notes and it delivers a great taste to marinades,

Sweet Paprika

– has a slightly richer, fruitier flavour very similar to a red bell pepper without the heat.

Some chefs consider that it has a

Smoked Paprika

roast meats and any dish where a smokey barbecue flavour is required.

When you first take the lid from a tub of Country Range Smoked Paprika and burst the seal, the rich aroma is immediately apparent.

FROM CATCH

TO CAN we care.

We are committed to the long-term sustainability of tuna used in all our Princes products.

• Princes is one of the founders of the International Seafood Sustainability Foundation (ISSF) iss-foundation.org • Princes supports a range of science-led research projects to protect tuna stocks and reduce the bycatch associated with tuna fishing.

To find out more visit our website

www.princes.co.uk/caught-with-care A62499 Princes Country Range Advert.indd 1

06

JULY 2016

06/05/2016 12:35

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

Our Fruity Multi-seed Tulip Muffins are topped with a seed mix...

Marvellous muffins!

>> With so many varieties to choose from, muffins are now much more than an accompaniment to a hot drink. To help maximise your offering, we’ve added three exciting new flavours to our tulip muffins range.

Packed 24 per box (two trays of 12), the black and silver wrapping gives them a premium look, so whether it’s for dessert, breakfast or on-the-go, you’ll get that feeling of indulgence with every bite.

...so whether it’s for dessert, breakfast or on-the-go, you’ll get that feeling of indulgence with every bite.

• NEW Lemon and Poppy Seed Tulip Muffin 115g

– For a fresh addition to an afternoon tea tray, try this light, zesty lemon muffin with poppy seeds. It’s filled with lemon curd and dusted with sugar.

• NEW Raspberry and White Chocolate Tulip Muffin 115g – A great balance of naughty and nice, our moist raspberryflavoured muffin is filled with raspberry jam and creamy white chocolate chunks.

• NEW Fruity Multi-seed Tulip Muffin 105g –

This muffin makes a great breakfast snack. Made with a blend of wholemeal flour, packed with apple pieces and sultanas and topped with a seed mix of sunflower seeds, linseeds, millet seeds and poppy seeds.

• Have you tried our Blueberry Tulip Muffins (115g)?

They’re now topped with cereal and seeds.

The full range gives you a well-rounded homemadelooking cake offering.

• For an indulgent treat, warm through our Triple Chocolate Tulip Muffin (115g) then cut open to release the Belgian

chocolate sauce and serve with Country Range Dairy Vanilla Ice Cream.

• Tulip Muffins 1 x 24: • NEW Lemon & Poppy Seed

• NEW Raspberry & White Chocolate • NEW Fruity Multi-Seed • Blueberry • Triple Chocolate

Quality cakes

>> The Country Range selection of frozen Handmade Cakes are a staple of any sweet treats menu. We want to make sure that they remain your customers’ favourites and so we have improved the recipes of our most popular variants.

• Handmade Carrot Cake – We’ve added butter to the frosting

Pre-portioned into 14 slices and frozen for convenience

to give it a richer taste and we’ve tweaked the sponge recipe to improve the texture, making it less crumbly.

• Handmade Chocolate Cake – We’ve replaced the butter icing filling and topping with chocolate fudge which, when combined with the new recipe moist chocolate sponge, adds to the indulgence. We’ve also added white chocolate shavings on top of the cake alongside the dark chocolate shavings, which gives it that extra wow-factor.

Pre-portioned into 14 slices and frozen for convenience, whole cakes will defrost in approximately eight hours under refrigeration and single slices take just two hours.

The full range comprises five very different flavours which gives you a well-rounded homemade-looking cake offering.

• Country Range Frozen Handmade Cakes 1 x 14pp: • Carrot Cake • Chocolate Cake • Coffee & Walnut Cake • Lemon Drizzle Cake • Victoria Sandwich

JULY 2016 07

THE MARKETPLACE

T he Mark

Keeping you up-to-date on new products and

LESS IS

MORE

Radnor Hills Launches New Ambient Fruit Juice Range >> Radnor Hills Mineral Water Company has launched a new ambient still fruit juice range called Fruella.

The drinks range includes 100% Apple and 100% Orange pure juice variants, which boast no preservatives, no additives, no added sugar, no colourings - just pure juice and one of your recommended ‘5 a day’ portions.

Also in the range are some dual flavour blends including Cranberry and Raspberry, Orange and Carrot, Apple and Blueberry and Tropical, which contains a blended mixture of pineapple, passion fruit, mango fruit and banana.

The drinks are available in a 400ml PET bottle and have a six month ambient shelf life.

Unilever brands to receive Royal Warrant

>> Unilever has received the ultimate seal of approval from Her Majesty The Queen with seven of the company’s brands being honoured with the Royal Warrant.

WITH

Joining the Royal Warrant holders for the first time are Marmite, Knorr and Comfort, with Persil, Stork, Colman’s and Hellmann’s proud to be granted a continuation of their existing Royal Warrants.

This crowning achievement makes Unilever one of only 806 Royal Warrant holders in the world.

A highly sought-after privilege, the Royal Warrant recognises individuals or companies which have supplied goods or services to the Royal Family for at least five years. Holders are required to demonstrate that they have an effective environmental and sustainability policy and action plan.

@TildaChef

08 JULY 2016

THE MARKETPLACE

etplace services within the foodservice industry

VIVA FEVER! School pupils are set to get the fever for Viva Flavoured Milk thanks to Pritchitts’ new promotion, Viva Fever Weekly Win. The campaign will reward pupils who drink any Viva Flavoured Milk with the chance of winning a Beats by Dr. Dre Pill 2.0 Speaker worth £100. A winner will be chosen every school week from now until December 16.

Caterers are being encouraged to stock up on Viva Flavoured Milk and request their POS kit – containing A2 posters and wobblers – from www. vivamilk.co.uk now, where downloadable colourful A3 and A4 posters are also available.

Simon Muschamp, head of marketing at Pritchitts, comments: “Our Viva Flavoured Milk promotion has proved highly effective at supporting schools in ensuring pupils get the nutrients they need. We’re excited to be bringing ‘Viva Fever’ to the education sector – last year over 200 schools joined us in our mission to get children to drink more milk and we’re anticipating an even greater uptake for 2016 with these high value prizes.”

Pupils aged 12-18 years simply need to purchase any of Viva’s three flavoured milks – Strawberry, Banana and Chocolate – and enter the code found on their carton at www.vivamilk.co.uk.

Own Label Easy Cook Long Grain

PORTIONS PER 10KG*

VS PORTIONS PER 10KG*

Tilda Easy Cook Basmati

IT’S NOT MAGIC... just Tilda Easy Cook Basmati’s ability to absorb water without the grains breaking down

Cooks&Co launches American-style mayo >> Cooks&Co has launched a 2.27 litre American-style Mayonnaise aimed at professional caterers to help them create perfect sandwiches, dips and salads.

Available in easy to store and dispense plastic catering jars with screw top lids, American-style mayonnaise has a higher oil content than many other traditional mayonnaises. A higher oil content creates a better moisture barrier, meaning that the mayonnaise is less likely to soak into breads and sandwiches.

Combining great taste, colour and texture, Cooks&Co’s Americanstyle Mayonnaise is perfect for sandwiches, wraps, bagels and burgers, as well as making a great ingredient for dips and salads.

GET YOUR FREE 175g sample and rice scoop online - it’s rather handy for good portion control!**

www.tildayield.co.uk *Based on independent yield tests using a 150g plate portion size. **Open to bona fide UK-based caterers only. Limited availability, while stocks lasts. One free 175g sample and scoop per person, per valid UK business address.

JULY 2016

09

CATEGORY FOCUS

Y o t u e r k s r e lf a M TO MAKE YOUR BUSINESS SHINE TOP TIPS

Stand out from the crowd.

Keep customers coming back by making your menu a bit different

According to the Eating Out in the UK 2015 report, one in eight people expect to eat out more over the next year, with younger consumers eating out more often than older diners.

The under 45s eat out more often than older age groups at all day-parts and women tend to be the main decision-makers when choosing a venue – so how should you be marketing your wares to potential customers?

Alexis Prince-Donoghue, marketing and creative design assistant at Major International, advises: “Being social media savvy is instrumental for the promotion of any business these days. It can be a great way for smaller independent companies to showcase their offer and shine. From foodie shots of your latest dishes shared on Instagram,

tweeting forthcoming events and regular posts to your Facebook page, you can generate new interest in your business whilst appealing to your followers and current customer base all at the same time.

“However, you shouldn’t stab in the dark. For a more effective use of this free marketing tool, you need to plan plan plan and carefully word your content.”

Being social media savvy is instrumental for the promotion of any business these days.

10

JULY 2016

Stand out from the crowd

Keep customers coming back by making your menu a bit different… Many pubs and restaurants offer the same dishes - but in different guises. Make yours unique! When I was a restaurant chef, customers would come back because the salad was dressed with a homemade fresh dressing. This small touch made a big impact.

Shout about it!

If you’re using a gluten-free gravy, or featuring local produce, don’t forget to shout about it. Customers care, so show them you’re doing your bit.

Tweak classic dishes for your specials board

Get creative with ingredients. For example, try replacing Cheddar with Gruyere cheese in a burger and you have a new dish for the specials board.

Keep up with trends

Experiment with new ideas to keep menus fresh and exciting. If lobster is a huge trend and a customer can walk in and order a lobster burger, it shows that you are right up to speed.

Meaty issues Cheaper cuts of meat and chicken are becoming more and more popular in both independent restaurants and chains.

Beef brisket, beef cheeks, lamb shank, pork belly, chicken wings and chicken thighs are good examples of these. The raw meat is prepared in a manner that produces quality centreplate items with slow cooking and sous-vide becoming increasingly popular.

Pulled meats are another prime example of how cheaper cuts are being used across many sectors. Pulled pork, beef and chicken all appear on menus; with BBQ pulled pork generally being the most popular. They add interest, variety and flavour to plainer dishes, are visually appealing and, above all, versatile they can be used as a topping, filling or garnish.

World cuisine continues to influence British menus with American and Asian flavours holding sway in the form of chilli, spice and smoking. Styles of cuisine that are really in vogue are Korean, Middle Eastern and Peruvian. These styles tend to use simple core ingredients along with specific spices and herb combinations to create amazingly flavoursome and interesting dishes.

In meat and poultry dishes these flavours can be introduced during the preparation or cooking of a dish via a marinade, glaze, cook-in sauce or crispy coating. Alternatively, they may come by way of an accompaniment in the form of a sauce, dip or seasoning. With the increased popularity of chilli heat flavours, customisation is perfect in that it allows consumers to select flavour profiles that suit their tastebuds.

CATEGORY FOCUS

Darren Chapman, development chef for Nestlé Professional, shares his tips on how to use passion to get ahead in the business…

“For a more effe social media, ycotuive use of to plan plan plan need carefully word y and our content.”

Eimear Owens, of Santa Maria Foodservice, says: “Mexican is now an established cuisine on British menus, and there’s no reason pubs can’t start to mix up classic dishes with a Mexican twist. The next phase is all about emphasising quality, authenticity, fresh ingredients and creative spice combinations.

“Chicken is a popular protein in Mexican dishes and is a great base to build complex, bold flavour combinations. For a sweet and spicy chicken fajita with a kick, marinate thigh pieces in our Mango Jalapeño Glaze, a little Mexican Fajita Spice Mix and lots of our freshly ground Tellicherry black pepper.”

Curry favour with your diners Curry nights are a great way to attract customers into your pub – and many of the branded suppliers, as well as Country Range, offer a comprehensive selection of ready-to-use curry Indian and Thai curry sauces for the ultimate in convenience.

Chris Brown, pub channel trade marketing manager at Unilever Food Solutions, says: “Britain has a long-term love affair with curry – and it’s hotting up, with Indian food appearing on menus 25% more than in 2013. It’s especially big business for pubs, with curry nights a great way to attract diners midweek.

“Prawns or beef can increase customer spend, while vegetarian dishes will keep your sourcing costs down.

“Customers ‘eat with their eyes’ so also think about adding a fresh garnish like tomatoes or mushrooms to finish the dish off. Clay or metal serving dishes are easy to get hold of and create an authentic experience.”

Child’s play When devising a menu, while it’s important to offer meals that appeal to adult custom, operators should also remember the value a balanced children’s menu brings.

“Children play a particularly influential role when a family is choosing a dining-out destination, and therefore it is vital that operators provide a strong offering to cater for children’s preferences,” advises Nigel Phillips, of Lamb Weston. “In order for a venue to create a memorable and enjoyable visit for the whole family, operators should

offer engaging and visually appealing options on its children’s menus.

“Offering customers a menu that comprises premium options, traditional meals and inventive, child-friendly sharing dishes will not only encourage people to visit a venue, but it will also inspire their return – amplifying revenue, as a result.” >>

JULY 2016 11

CATEGORY FOCUS

Let’s do brunch As outlets look to differentiate themselves from the competition, and the traditional mealtime continues to decline, many pubs and restaurants are offering dishes targeted at the ‘any meal, all day’ opportunity.

Premium pudds

However this is only a viable option if it’s efficient and financially sustainable, says Jessica Lalor, brand development manager for Kerrymaid.

“Key to this menu success is keeping up with the latest consumer trends such as unlimited brunches, which are becoming increasingly flexible and not restricted to traditional brunch times. Unlimited brunches give caterers the opportunity to turn around multiple covers throughout the day and by limiting the dwell time to a strict time period (the standard around two hours), operators can cater for a larger amount of visitors and be more prepared for specific footfall at specific times.”

The more familiar bacon and eggs or ‘All Day Breakfast’ is giving way to more sophisticated dishes influenced by the US brunch occasion.

Eggs Benedict, Florentine and other variations are becoming increasingly popular due to being both on-trend as well as offering a ‘better for you’ perception.

SERVING SUGGESTIONS THAT ADD VALUE TO EGGS BENEDICT:

+5%

Try topping muffins with four or five pieces of tender asparagus and two slices of bacon. Place a poached egg on top of the bacon, then drizzle over Hollandaise sauce.

+10%

Smokey red peppers and avocado butter is a great vegetarian alternative. Layer on a couple of slices of perfectly ripe, buttery avocado, and smoked red pepper and drizzle with Hollandaise sauce.

+15%

Serve on a biscuit instead of an English muffin with pulled pork taking the place of ham and bacon for a twist on the classic Eggs Benedict recipe.

Raise a glass Wine remains the most popular choice of alcoholic drink to accompany a meal but beer and cider are growing in popularity.

At this time of year chefs should be filling menus with all things fruity, says Chris Ormrod, of Ministry of Cake.

“A good way to do this is to freshen up dessert offerings with splashes of colour, for example beautifully decorated cheesecakes drizzled with bright red and purple coulis. Proudly bring out apple pies and praise lemon meringue to the hilt.

Serve ice cream with everything and banish custard until October.”

He continues: “Restaurants should make sure they feature photographs of the more esoteric creations so that their customers can see exactly what they’re getting.”

Why not premiumise your desserts by adding some unique finishing touches? Gill Bullock, of Orchard Valley Foods, explains: “Taking a dessert and adding finishing touches which can be described invitingly on the menu is a way for independent pubs and restaurants increase average spend per diner. For example, a strawberry cheesecake can become Eton Mess Cheesecake with the addition of meringue granules.”

One way independent pubs and restaurants can have the advantage over chains is by creating their own unique desserts or snacks with the research finding that 61% of consumers say they prefer a handmade treat over a mass produced bar or biscuit, says Robert Harrison, sales director, Callebaut. “Not only would consumers be more inclined to purchase, but almost two-thirds of millennials said they would pay a premium for a handmade snack, with 30% willing to pay £1 more.”

Pub visitor Drinking Stats Alcohol

Hot Beverages

Craft beer is currently in vogue in the UK and over a third (38%) without with without with a meal a meal a meal a meal of Brits purchased a craft alcoholic drink in the three months to November 2015 according to Mintel, so it’s important to swot up Soft on your knowledge of food and beer matching, as well as wine.

Drinks For example, dark beers, such as stouts or IPAs, work well with without with pulled pork because the caramelised/roasted flavour of the pork a meal a meal goes hand in hand with the dark malt, and when pairing ribs and beer, the best choices are malt-forward beers that offer sweetness or roast.

And let’s not forget that beer and wine are brilliant flavour enhancers for your dishes too.

Meanwhile offering a good choice of non-alcoholic drinks is a must, says Emma Hunt, Vimto head of marketing. “Health, wellbeing and the demand for premium alcohol replacement soft drinks are key consumer trends that have impacted on the category over the last year.”

Increasing consumer health concerns have also affected soft drink consumption habits, and suppliers are responding by offering No Added Sugar solutions in their ranges.

12 JULY 2016

Want to know about craft beer and food matching?

See Advice from the Experts, page 20

Tulip Muffins With so many varieties to choose from, muffins are now much more than an accompaniment to a hot drink.

To help maximise your offering, we’ve added 3 exciting new flavours to our tulip muffins range.

Packed in trays of 12, the black and silver wrapping gives them a premium feel, so whether it’s for dessert, breakfast or on-the-go, you’ll get that feeling of indulgence with every bite.

NEW Lemon and Poppy Seed Tulip Muffin (115g)

NEW Fruity Multi-seed Tulip Muffin (105g)

For a fresh addition to an afternoon tea tray, try this light, zesty lemon muffin with poppy seeds. It’s filled with lemon curd and dusted with sugar.

This muffin makes a great breakfast snack. Made with a blend of wholemeal flour, packed with apple pieces and sultanas and topped with a seed mix of sunflower seeds, linseeds, millet seeds and poppy seeds.

NEW Raspberry and White Chocolate Tulip Muffin (115g) A great balance of naughty and nice, our moist raspberry flavoured muffin is made with a raspberry jam filling and creamy white chocolate chunks.

Blueberry Tulip Muffin (115g)

Triple Chocolate Tulip Muffin (115g) A chocolate muffin filled with Belgian chocolate sauce, white chocolate chunks and topped with plain chocolate chunks. For an indulgent treat, warm through and serve with Country Range Dairy Vanilla Ice Cream.

www.countryrange.co.uk

A blueberry flavoured muffin with a blueberry filling and now with a cereal and seed topping.

l

l

PACK SIZE: 1 x 24 (2 trays of 12) USAGE INSTRUCTIONS: To defrost, remove the required product from the outer case and tray. Defrost for 2 hours at room temperature before use.

The Leading Independent Foodservice Brand

Baking For Foodservice

THE ORIGINAL ARTISAN SELECTION The original Artisan Bread selection, bursting with flavours and aromas. Six fully baked products all produced with the finest ingredients designed to delight and inspire your customers.

D E F R O S T

•

S E R V E

•

I N S P I R E

• Hand Crafted Tiger Bread 800g

• White Artisan Sourdough Loaf 400g

• Luxurious Sundried Tomato & Basil Sourdough Loaf 400g • Vogel’s Sunflower & Barley Premium Toasting Bread 800g • Vogel’s Soya & Linseed Premium Toasting Bread 800g

• Olive Mediterranean Loaf 400g

By Please contact your local Country Range Group wholesaler for more details

www.karafs.co.uk

•

0161 351 2399

•

@karafsbakery

The Larwood and Voce were the 2015 winners HOSPITALITY

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

The Lar reservationwsoohd’avse jumped 60% since winning last year

British Roast Dinner Week is back

The hunt for the Britain’s Best Roast Dinner is back – and it’s bigger and better than ever!

Price hikes, as menus shrink

The hunt for the Britain’s Best Roast Dinner is back – and it’s bigger and better than ever. As well as crowning an overall winner, this year the panel will announce regional winners – giving even more pubs the opportunity to become famous for their roasts.

Each of the regional winners will receive £2,500 of PR, and the national winner who will win £10,000 of PR support and the prestigious title of Best British Roast Dinner.

>> MCA’s 2016 report on Menu and Food Trends shows that prices are increasing across the board of the c.160 branded operators that we track.

And to make this year the best yet, every pub that enters will get a free tub of Knorr gravy plus the opportunity to order a celebratory point of sale kit in the run up to British Roast Dinner Week (September 26 – October 2).

An obvious move as operators seek to offset the increased cost of the National Living Wage, however there are lessons in where to apply price increases.

Now in its fifth year, the Best British Roast Dinner competition is part of British Roast Dinner Week. The campaign – sponsored

by Colman’s and supported by Knorr – inspires pubs to serve the UK’s favourite pub meal every day of the week.

Since winning the title in 2015, The Larwood and Voce has smashed its record number of covers, with reservations jumping 60%.

Before they put their roasts to the test in the national final, regional winners will be announced for:

· South England · North England · Midlands · Wales · Scotland

General manager of The Larwood and Voce, Dan Cramp, said: “Winning Best British Roast Dinner has done wonders for us. Before we were shortlisted, we averaged about 170 covers on a Sunday. We now have over 270 covers Sunday after Sunday.”

For more information visit www.britishroastdinnerweek.co.uk

Food hygiene number one priority for consumers when eating out Three quarters of diners refuse to visit restaurants that have experienced food hygiene issues, according to the results of a new survey.

Research carried out by Checkit.net found that UK consumers are united in not tolerating poor food hygiene ratings and simply will not visit businesses that have had food safety issues.

75% said they wouldn’t risk dining at an establishment that had been implicated in a food hygiene incident, even if recommended by someone that they trust, whilst 61% would not eat at a restaurant, takeaway, coffee shop or pub that has a low Food Standards Agency (FSA) Food Hygiene Rating.

The survey also found that diners would rather put up with poor service from rude and unhelpful staff than eat at dirty restaurants. Of the 75% of consumers that wouldn’t risk a visit, 43% said they’d never dine there, no matter what, while 32% would only return if it had closed down and reopened under new ownership. A further 22% said they’d only return if the food hygiene rating improved dramatically.

Dee Roche, marketing director, Checkit.net, comments: “It doesn’t matter if you are a Michelin-starred restaurant or a local takeaway – consumers will not tolerate poor food hygiene and will vote with their feet if you’ve been implicated in a food hygiene incident.

“This demonstrates the enormous impact that poor food safety has on a business’ survival – how would you cope with 61% of your customers boycotting your premises? These findings are a wake-up call to any operator that thinks that food safety is not a customer priority – diners rate hygiene as the number one reason, above service or rude staff when it comes to choosing whether to return for subsequent visits.”

75% said y wouldn’t risk dinthe at an establishment imingplica ted in a food hy giene incident

Pub restaurants saw the highest increases across starters, main courses, side dishes and desserts, an example being entry prices of main courses increasing by 8%. Entry prices are the lowest prices on menus, so these are increasing a lot, albeit from a low base. Typical main course prices in pubs haven’t increased so much, as these are the dishes that consumers tend to buy, and therefore are more sensitive to significant price rises.

So, lessons here are, don’t be afraid to increase the entry prices, but be careful with increasing prices of dishes that are more widely bought, and more sensitive to increases.

Exit prices are also increasing, by about 4-5%; these are the most expensive on menus, so an increase of 5% on an expensive dish pushes it up even more, and therefore caution must be used. Operators need to demonstrate that the most expensive dish delivers an exceptional experience, something out of the norm, and hard to recreate at home, but remember that consumers’ expectations are increasing – they still expect a lot for their money.

At the same time, the MCA report showed that menus are shrinking in the number of dishes offered; again this is a move designed to help reduce cost, when labour costs are increasing, but the danger is that consumers lose choice and all menus become similar.

So the lesson is to make sure that your menu has some ‘hero’ dishes that have unique twists or are specific to your site.

JULY 2016 15

Two thirds1 of publicans would give NESCAFÉ®AZERA® a shot…Would you?

Would you like the opportunity to profit from coffee, with no need for machinery or upfront costs?

Would your customers enjoy an enticing, intense, full bodied roasted coffee – made by you in an instant?

Then choose NESCAFÉ® AZERA® .... l

l

An easy way to introduce high quality coffee consistently and increase profits without any upfront investment A full suite of the most popular café style types of coffee – Americano, Cappuccino and Latte2

l

The sachet format makes it easy for bar staff to prepare the drinks

l

No need for machinery and all the service, space and training costs entailed

l

43% of consumers would be willing to pay more than £2 for a coffee in a pub3

l

Provides pubs with the opportunity to potentially drive an additional £4,000 in annual turnover4

Still not convinced? We asked publicans to trial NESCAFÉ® AZERA® for one month, and this is what they had to say…. our customers said they liked the “All coffee and would come back for more.

I would recommend it to other pubs, especially if they wanted something quick and handy.

”

Christina McKeevers, The Wishing Well, Palmers Green

had a wholly positive response from customers.

“We’ve In fact, coffee sales increased by 70% during the trial period. The quality is a lot more consistent than what we’ve had previously, which is obviously good for business.

Now that we’ve tried it, I would say there is a gap in the market for barista standard instant coffee, and I would absolutely recommend it to other pubs.

”

Garath Cownley, The Richmond Arms, Bath

personally think it’s very nice and everyone has “Iliked it.

I would recommend it to other pubs for the ease of use, plus it’s consistent and you always get a foamy head.

”

Chris Powell, The Royal Oak, Bath

1

Nestlé Professional proprietary research, June 2015

2

Allegra, 2013

3

Nestlé Professional proprietary research, September 2013

Nestlé’s RRP is £1 for Americano and £1.50 for Latté and Cappuccino. RRP is Nestlé Professional’s recommendation only, resale prices are at the sole discretion of the retailer.

The estimated turnover is based on serving 3 x Americano, 3 x Cappuccino and 4 x Latté per day, 6 days per week, 50 weeks per year. All examples are for illustration purposes only.

Nestlé Professional cannot and does not guarantee customer turnover, margins or profit.

4

Comfort vs health: 1st year students are looking for comfort food

University caterers will be heading to Exeter later this month for a jam-packed TUCO Conference.

Be healthy

pre

s

“In 2014, EU legislation on allergens was added to the long list of challenges faced by university caterers and, from the 2015 TUCO eating habits research, two key food trends highlighted were gluten-free and free-from eating habits. With 59% of allergen sufferers stating nothing has changed when it comes to eating out; 11% reporting that they found the situation had actually gotten worse; and only 30% believing that dining out is now

“Following the success of TUCO’s 2015 study tour to China and results from the largest ever global eating trends study, at TUCO we have noticed and celebrated the growing demand for Internationalism across the UK, especially when it comes to university catering. Only 5% of university students surveyed actually wanted to eat British food, whilst 84% wanted to eat a ‘mix of foods from home and elsewhere’. TUCO members, such as Royal Holloway, University of London, have reported great success with international ‘street’ food stalls and events, incorporating mouthwatering treats from around the world featuring American Tex Mex, Asian, TUCO skills Turkish and Spanish Competitor food among others.” www.tuco.org

rains o Wholeg ish o Oily f rries o Bluebe oes o Tomat ins o Vitam

student

Set yourself ‘free’

Go international

od B rain fo

of

“Last year, TUCO released the results from the largest ever global Julie Barker eating study. This study showed that the UK is ahead on healthy eating, with 59% of UK students eating what they consider to be a healthy diet, in comparison to only 35% of US students who believe their university campus does a good job of offering healthy foods. This year, the TUCO Conference will be opening the floor to Professor Patricia Riddell, from the University of Reading’s (UoR) School of Psychology and CLS. She will be introducing the project that she and colleague Dr Emily Hancock are carrying out, which is promoting healthy eating behaviours at UoR, giving the 2016 TUCO Conference it’s theme, ‘Your mind on a plate – The Psychology of Choice’.”

better. At the TUCO Conference we will be advising caterers on buying informatively, teaching staff about storage and sharing information with customers effectively. As part of this, at this year’s conference, Michelle BerriedaleJohnson, the director of FreeFrom Food Awards, will take to the floor to discuss allergen controls and awareness.”

3rd year students are more health conscious.

e

Henry Dimbleby

Hundreds of higher education sector catering professionals will gather together at the University of Exeter for the three-day event from July 25. This year’s theme is ‘Your Mind on a Plate’ and “The UK is speakers include psychiatrist and avid globally ahead athlete Professor Steve Peters, who on healthy eating, will deliver his views on mind with 59% of UK management, and Henry Dimbleby, students eating chef and co-founder of fast food chain Leon. Here, chair of TUCO, what they consider Julie Barker, previews the main to be a healthy conference topics: diet”

si n

TUCO dishes up 2016 Conference programme

With the launch of the new University Catering Guide. Working with the NUS we have surveyed students to understand their eating habits.

Here are some of the insights...

ui c fer Italian

of Students prefer the high street versus on campus.

For more information please download the guide from our website

@PremierFoods_FS www.premierfoodservice.co.uk

JULY 2016 19

EDUCATION

A GUIDE TO THE STUDENT DIET

ADVICE FROM THE EXPERTS

Craft beer has earned its place at the table

By Nick Stafford, commercial director, Society of Independent Brewers (SIBA)

Independent research recently showed that a third of people would visit restaurants more often if they served a range of British craft beers...

“ Nick Stafford 20 JULY 2016

What’s really exciting about craft beer though, and what has ultimately led to its growth in popularity, is its diversity of flavour.

”

What’s really exciting about craft beer though, and what has ultimately led to its growth in popularity, is its diversity of flavour. From lightly coloured, powerfully flavoured citrussy pale ales to tart, Belgian-inspired sour beers and rich, espresso-like Imperial Stouts – British beer has undergone something of a renaissance.

That broad spectrum of flavour also makes it fantastic for pairing with food, something restaurants up and down the UK are latching on to with gusto. Whilst wine will always have its place at dinner tables, beer offers another angle and, in many cases, is a far superior match, particularly when looking to pair particularly complex or punchy dishes.

Still unsure about craft beer being paired with food? Try a sweet-sour cherry lambic with a chocolate brownie, a strong double IPA with a blue-cheese burger, or a smokey Porter with some barbecue brisket - I guarantee you’ll be a quick convert.

The Society of Independent Brewers (SIBA) are a not-for-profit who are working to bring together the UK’s fantastic restaurants with our membership of independent craft brewers. With over 850 brewery members across the UK, beer from local SIBA breweries is available to all UK restaurants, no matter the location.

Independent research recently showed that a third of people would visit restaurants more often if they served a range of British craft beers, something which restaurants of all types can take advantage of. If you only have the space for three beers on your menu then

“There is no reason the beer menu can’t be as exciting as the food”

why not make them the absolute best they can be, rather than the same old tired international brands that your customers can get anywhere else.

Craft beer comes in a wide range of formats, from draught beer in both cask and keg format, to bottled and canned beers of varying sizes, so no matter how big or small your restaurant, there is no reason the beer menu can’t be as exciting as the food.

Smaller 330ml canned craft beers are proving particularly popular as they are extremely easy to store, handle, chill and serve, with minimal beer knowledge needed. In fact the only staff training required is to remember to give customers a glass with their beer, to allow them to fully enjoy the aromas and flavours of the beer with their food.

If you’re interested in getting craft beer in your restaurant then it’s good news, as SIBA’s BeerFlex system, which puts independently brewed craft beer into some of the UK’s biggest pub chains, has now been adapted to work for restaurants and we’d love to speak to you. For more information contact SIBA on 01765 640441 or email riponoffice@siba.co.uk

A match made in heaven

Craft beer and food pairings

Carefully selecting the dishes and craft beers for our front cover shoot was thirsty work for the Stir it up team! Raise a glass to our mouth-watering cover shot and try our delicious food and beer pairing recommendations below:

Skewered Tandoori Prawns

Aromatic and citrus light IPA

Bruschetta with pear, brie and pancetta

Pale, fruity and full bodied Golden Ale

Blue cheese burger Double IPA, Old Ale

Bitesize chocolate brownie Porter, Belgian style cherry or raspberry lambic

Thai spiced Fishcakes Belgian style wit (wheat), Saison

Duck liver pate

Old Ale, Strong Bitter, Cherry Lambic

Tomato-based curries

Porter, Dark Mild, English IPA

Fancy scooping 15 award-winning beers from around the world? See Country Club on page 23 for more details.

Calamari

Golden Ale, Pale Bitter

Caprese Salad

Saison, Session IPA

BBQ brisket

Porter, Smoked Beer, Barley Wine

Fish and chips

German style Weisse (wheat), Golden Ale

Banana fritters

German style Weisse (wheat beer)

Chicken satay

Brown Ale, English IPA JULY 2016 21

ADVICE FROM THE EXPERTS

British craft-brewed beer has seen meteoric growth over the last few years, with more breweries per-head in the UK than anywhere else in the world and a greater variety of beers being brewed than ever before – it’s a fantastic time to be a lover of beer.

15 He all c % Bu inz ase OF Se y in d To s in m ll o c F ut ates ato lud da tes 13.06 Ke ing t 27 .16 .06 – 2 chu .16 7.0 p 6 1.0 .16 7.1 6

-3

3 FREE CADDIES

*

WHEN YOU BUY ANY 2 CASES OF THESE TABLE TOP SAUCES** DISCOVER HOW TO CLAIM YOURS AT

10x220ml

8x220ml

8x220ml

WWW.HEINZSUMMEROFMAGIC.CO.UK

LOOK OUT FOR THE UNIQUE CODE ON EACH OF YOUR FREE CADDIES, ENTER THE CODE ONLINE AND

YOU COULD WIN

www.heinzsummerofmagic.co.uk SCAN HERE AND SEE HOW TO TAKE PART IN SECONDS *Subject to full terms and conditions available at www.heinzsummerofmagic.co.uk and subject to availability **Not all prizes will be won during promotional period.

Exclusively for customers of The Country Range Group

calling all action heroes!

WIN

a GoPro Hero+ LCD Action Camera

We’ve giving away the ultimate gadget for action heroes – a GoPro Hero+ LCD Action Camera.

Worth over £200, this amazing piece of tech allows adventure junkies to capture incredible moments on-the-go and relive them on the spot.

low light mode and wide angle lens– and it’s waterproof up to 40metres for those must-have scuba shots!

The HERO+ LCD delivers 1080p video and 8MP photos, and features the convenience of a touch display. With built-in Wi-Fi and Bluetooth, you can connect to the GoPro App for shot preview, total camera control and easy content sharing to social media.

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

There’s even built-in video trimming, superview, auto

we’ll drink to that!

If you’re a fan of craft beer, you’ll be raising a glass to this prize.

To coincide with our focus on pubs and beer this issue, we’re giving away a classic collection of award-winning beers from Belgium, Germany, America and Britain.

This truly diverse range of 15 bottled beers showcases all major styles from the top four brewing countries in the world: pale ales, dubbels, pilsners, stouts and is ideal for any beer lover who wants to try some old classics.

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

WIN

15 Award Winning Beers of the World

win 7kg of olives from Cooks&Co and a serving set

WIN

an olive serving set and 7kg of olives

Catering ingredients brand, Cooks&Co is offering readers the chance to win its full range of high-quality, stuffed and marinated Greek olives.

The prize includes 1kg Cooks & Co tubs of: • Cooks&Co Green Olives • Cooks&Co Green Olives Mix with Oregano Stuffed with Jalapeños • Cooks&Co Green Olives Stuffed • Cooks&Co Green Olives with Sundried Tomatoes Stuffed with Garlic • Cooks&Co Olive Antipasto Mix • Cooks&Co Green Olives Stuffed with Feta • Cooks&Co Green Olives Mix with Chilli

• We’re also throwing in this stunning 17-piece serving set complete with slate tray.

To enter, send an email titled ‘Cooks&Co Olives’, 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 July 2016. All winners will be notified by 31st August 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

JULY 2016 23

COUNTRY CLUB

the COUNTRYclub

HEALTH & WELFARE

Hospital catering awards

“Every year the judging gets harder as the >> The Hospital standard and Caterers Association has volume of entries announced the winners continues to of its five national awards. rise.”

New research shows only half of health professionals regard

malnutrition as a priority

>> New research by the Malnutrition Taskforce reveals that only half of health professionals thought malnutrition was a priority in their organisations – and only 47% felt confident their knowledge and skills were sufficient to help people most at risk.

Phil Shelley, national chair of the HCA, said: “Every year the judging gets harder as the standard and volume of entries continues to rise.”

• Liz Hawkshaw, catering manager, Sheffield Teaching Hospital, was named Caterer of the Year, and Val Landers scooped the Wilma Wilkie Outstanding Service Award.

The other winners were: • Catering Service of the Year – Pamela Mailler: West of Scotland branch, Golden Jubilee Foundation Hospital • 6Cs Award – Paul Coulson: London & South East, Serco /East Kent Hospitals University NHS Foundation Trust • Chairman’s Choice Award – Northern branch

The survey ‘Experiences of Patient Malnutrition’ by Dods Research also shows that half of the professionals interviewed felt unsure about what services or support were available in their community.

About 1.3 million people older people in the UK suffer from malnutrition, with the vast majority (93%) of those living in the community.

Malnutrition is associated with several long -term conditions, such as chronic obstructive pulmonary disease (COPD), cancer, dementia and swallowing problems (dysphagia) as well as physical disability and social factors which can affect people in later life, such as bereavement, loneliness and isolation.

Furthermore, nearly one third (32%) of older people admitted to hospital or a care home from the community are already at risk of malnutrition, as are half of patients admitted to hospital from care homes.

Dianne Jeffrey, chair of the Malnutrition Task Force and chairman of Age UK, said: “Eating and drinking well is a vital part of maintaining good health and independence. And while we generally think of malnutrition as a problem for low income countries, the sad fact is that many older people in the UK today are malnourished or at risk of becoming so.

Cooking low, of sponsors Hobart (Left to right) Roger Kel nnuala Fio r; Yea the of r , Catere Solutions; Liz Hawkshaw lley,HCA national chair She l Phi and nt, side pre Cook OBE, HCA

“Malnutrition is a really knotty problem. While many of the interventions are relatively simple, to be really effective they require a wide range of services to come together, recognise the problem and each make a contribution towards tackling it.

“However at the moment the sad fact is in too many areas this isn’t happening, Malnutrition is often overlooked and isn’t tackled very effectively at any point in the care journey, so many people slip through the net and never receive proper help.”

For more information about the Task Force and the programme please visit www.malnutritiontaskforce.org

24 JULY 2016

“Eating and drinking well is a vital part of maintaining good health and independence”

(Left to right) Phil Shelley, Val Landers, receiving the Wilma Wilkie Outstanding Service Award, and Fionnuala Cook OBE

buy 4 buckets to claim your

grilltopia kit

Whilst stocks last. 60 kits available on a first come, first served basis

*IRI 52 w/e 23 April 2016

CONTACT YOUR LOCAL WHOLESALER & PLACE YOUR ORDER TODAY

On the Range

ON THE RANGE

The Leading Independent Foodservice Brand

Matt Squire

Homemade PIRI PIRI & BBQ sauceS

Making his own sauces from scratch is a labour of love for chef Matt Squire – and the end product goes down a treat with his customers.

Matt is the head chef at Mustard & Rye in Truro – Cornwall’s only smoke and steak house - and he insists on making his own from scratch rather than relying on ready-to-use versions.

“You can put love, care and attention into homemade sauces and it means that the sauce is unique to you,” says Matt. “Our customers love our homemade sauces and we sell it in bottles for £5, which they can then bring back to be refilled for £1.50. We sell loads of the stuff!”

A quality sauce needs quality ingredients and Matt’s are predominantly made with Country Range products. “Most of what we use in general is Country Range,” says Matt. “It’s such good quality. We’ve tried lots of different ketchups and the Country Range one is definitely the best.”

Here, Matt shares his recipes for two of his most popular sauces...

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

www.countryrange.co.uk

Find out more about the website update on page 39

“It’s such good quality. ...the Country Range one is definitely the best.”

Ingredients Piri Piri sauce:

250ml Country Range Pomace Oil 250g sliced Jalapeños 250g wood roasted peppers 75g Country Range Garlic Powder 3 carrots 4 sticks celery 2 red onions 1kg Country Range Chopped Tomatoes 160ml water

BBQ sauce:

500ml Country Range Tomato Ketchup

Method FOR THE PIRI PIRI SAUCE: 1. Sweat the onions, celery and carrots for 10 minutes.

2. Add the garlic powder.

3. Add all the other ingredients and bring to the boil and simmer for 30 minutes.

4. Adjust the seasoning to taste and then blitz and serve over your favourite meats (American brisket, pork belly ribs and whole smoked chicken).

2tbsp Country Range Wholegrain Mustard 250ml Country Range Dark Soy Sauce 250ml Worcestershire sauce 500ml Country Range Apple Juice 2 Spanish onions, sliced 15 cloves roasted garlic 200g dark brown soft sugar 150g Country Range Smoked Paprika 150ml Country Range Clear Honey 150ml cider vinegar 1 block Country Range Unsalted Butter

FOR THE BBQ SAUCE: 1. Roughly chop onions and garlic and sweat in the butter.

2. After the onions and garlic have softened without colour, add the paprika and cook out until it is all mixed in.

3. Add the apple juice and reduce by half.

4. Add all the other ingredients and slowly bring to the boil. Simmer for 20 minutes and then blitz to form a nice sweet thick liquid.

JULY 2016 27

With summer well under way and those lighter nights with us it’s great for sitting in the garden with a chilled glass of wine, some great cheese and a selection of some really fab pates, olives and continental meats! Chefs just love to indulge in the best, yet simple things in life.

We have been very active of late and recently just attended the BFFF awards where I presented the Catering Product of the Year, with many members of The Country Range Group in attendance at the awards.

Our own Graduate Awards are shaping up really well with the heats taking place as we speak, and plans are well ahead in our quest for gold at the forthcoming Culinary Olympics in Erfurt, Germany.

We are going to be out and about at the LACA conference early July, so please come and catch up with us if you can.

We are very lucky to have the talented Denis Mwakulua giving us all five ways to cook and present waffles, again just like every month this is something you really must try!

Since the last edition of Stir it up we have had a couple of meetings to talk further about the Country Range Student Chef Challenge 2017 where the final will be held on one of the two days March 15-16 at ScotHot. If you can, take the opportunity to visit the website at www.countryrangestudentchef.co.uk to register your interest and see just what happened back in March 2016.

Bon appetit!

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...

Belgian Waffles Waffles are an increasingly popular addition to breakfast and dessert menus and tend to be paired with ice cream, chocolate sauce or fruit, but who knew they could be used in savoury dishes too?!

FIVE WAYS TO USE

Summer nights

TIP: Try adding fresh apricots to waffle bread and butter pudding

We unleashed Dennis Mwakulua, group executive chef at Eversheds, Restaurant Associates, on a consignment of Country Range Belgian Waffles and his creative juices went into overdrive, with some very interesting and unusual results…

1. Waffle bread and butter pudding A bigger sell when we did it during the festive period.

The recipe included stem ginger and orange. Serve with whisky ice cream or whisky custard.

2. Truffle waffle croutons Cut the waffle into the squares around the original marks and dehydrate the waffle croutons for two days then lightly shallow fry them with truffle oil for fine dining salads.

3. Waffle nachos Cut the waffles into small pieces and lightly toss them in Cajun spices. Dehydrate them for approximately two days. In a sizable bowl, layer the waffle with avocado and tomato salsa, jalapeños and smoked Cheddar cheese. Place the bowl in the oven and bake until the cheese melts. Finish with sour cream and fresh coriander.

4. Chicken and waffle A take on the highest restaurant in UK, Duck and Waffle. We use boneless chicken thighs which are slow-cooked (confit) in duck fat and aromatics.

Once cooked, they are then marinated in sake, mirin, sugar and miso paste. The marinated chicken is then baked and basted in its marinade

Serve with a flavoured ice cream or custard.

to have a finishing it needs.

Serve the chicken with the waffle on a bed of pickled carrot, daikon and cucumber finished with micro coriander and spring onions.

5. Waffle as a garnish Semi-freeze the waffle and using a meat slicer to carefully slice wafer thin slices which makes a wire mash kind of look. Dehydrate the sliced waffle and use it as a tuile on desserts.

About Dennis Mwakulua >> Dennis is a self-taught chef who has been working in the industry for around 15 years. He currently works for Restaurant Associates, part of Compass Group UK & Ireland, at one of their contracts called Eversheds.

He started as a kitchen porter in 1995, quickly working his way up the ranks and has worked alongside some of the most highly acclaimed chefs in the trade across the world.

Dennis is a member of Team England for this year’s Culinary Olympics in Erfurt Germany, The Craft Guild of Chef, British Culinary Federation and is a keen competitor with over 50 medals both nationally and internationally.

Dennis Mwakulua

JULY 2016 29

Create the Taste that Keeps your guests coming back with kitchen sauces Brought to you by Kerry, Kerrymaid has launched a brand new range of Kitchen Sauces developed by chefs for chefs. Boasting two of the five mother sauces – BÊchamel and Hollandaise, the new range gives chefs the confidence to deliver the Taste Of The Good Life to customers time and time again.

Taste like they are made from scratch

Reduces waste from splitting and curdling when made from scratch

Consistency in quality and taste

Kerrymaid Hollandaise is gluten free

Meets 2017 salt targets

www.kerrymaid.com @KerrymaidDairy

Can be used as a versatile base for creating other sauces

Save time and space

Create the taste for yourself...

Kerrymaid’s zesty hollandaise is perfect for making Eggs Benedict, while our buttery béchamel is a must for tasty lasagne.

Add 5% Value

MAKE MORE FROM YOUR MOTHER SAUCES

Try adding chicken, bacon and red peppers to lasagne rather than using a traditional mincemeat filling.

Bechamel and Hollandaise are two of five mother sauces and can be a creative base for many other sauces.

Here is how you can make three additional sauces by adding ingredients to Kerrymaid Hollandaise.

Add 10% value

As a different variation on beef, considering using spicy chorizo.

Add 15% value

KERRYMAID HOLLANDAISE

For something completely different try a chilli lasagne - add paprika, fresh chillis and kidney beans to mincemeat lasagne.

ITALIAN MUSHROOM INGREDIENTS

METHOD

500ml Kerrymaid Hollandaise

1. Fry mushrooms, garlic and shallot in Kerrymaid Buttery

200g wild mushroom mix, chopped 1 tbsp shallot, finely diced 1tsp tarragon, chopped 1 tsp thyme, leaves only 1 tbsp Kerrymaid Buttery 1 garlic clove, chopped

2. Add herbs and cook until soft 3. Add Kerrymaid Hollandaise and heat until flavours have infused SERVING SUGGESTION Serve on pork ravioli, sprinkled with grated parmesan

KERRYMAID HOLLANDAISE

KERRYMAID HOLLANDAISE

MEXICAN AVOCADO AND LIME

SPICED SPANISH CHORIZO

INGREDIENTS

METHOD

INGREDIENTS

METHOD

500ml Kerrymaid Hollandaise

1. Heat the Kerrymaid Hollandaise in a pan

500ml Kerrymaid Hollandaise

1. Fry the onion and chorizo in the oil until soft and starting to crisp

1 avocado The lime zest of two limes The juice of two limes 1tsp coriander finely chopped ½ clove finely chopped 1 tomato, seeded and diced

2. Puree the avocado with the garlic, lime zest and lime juice 3. Add the avocado to the Kerrymaid Hollandaise at 50°C and mix well

200g of chorizo, skinned and diced 50g red onion, diced 1 tbsp olive oil 1 tsp smoked paprika

4. Finish with tomato and coriander

1 tbsp parsley, chopped

SERVING SUGGESTION Serve with sliced sirloin steak on a tostada

5 drops of tobasco

5 cherry tomatoes, quartered

2. Add the chorizo, parsley and cherry tomatoes and cook for a further 30 seconds 3. Add the Kerrymaid Hollandaise, heat SERVING SUGGESTION Serve on fried eggs on a toasted baguette, season the top with sea salt, black pepper and tobasco

FOR MORE KERRYMAID RECIPES AND TO

CLAIM YOUR FREE SAMPLE VISIT WWW.KERRYMAID.COM

Brought to you by

It’s amazing what can happen over a cup of coffee

JDE are proud to offer some of the UK’s favourite coffee brands, a coffee for every cup.

Kenco - Kenco Espresso Beans & Roast and Ground range are made from 100% Arabica beans with aromatic and distinctive characteristics. Choose from either the intense and smoky dark roast or distinctive full bodied medium dark roast.

Coffee Sticks - When speed and simplicity are key, coffee sticks provide the perfect solution in your bar or restaurant. A pre-measured quantity of coffee in an easy to use pack, simply pour into a mug and add hot water.

Everyone deserves the coffee they love.

The Kenco Roast and Ground - range enables you to serve a high quality cup of coffee in your bar or restaurant that has been designed by coffee experts, ensuring that todays discerning coffee drinkers will love it.

Kenco Millicano - A unique bend of 15% finely-milled coffee beans and 85% freeze dried soluble coffee which instantly delivers the full bodied mouth feel of a bean to cup coffee but can be served with the simplicity and speed of an instant coffee, perfect for bars and restaurants.

Follow their story at

OV11735

THE MELTING POT

Revive leftovers into tasty meals

If you’ve got any cooked Jersey Royals left over, you can fry them up with onions and herbs and make a big Spanish tortilla. When it’s cooked, cut it into squares and serve with a tomato salad for a lovely starter.

ant w , t o n e t s a W a good way not is hinking. of t

Love your leftovers Food waste remains headline news. As well as being an environmental issue, it’s also financially beneficial to use up all of the food you have purchased. But how can you create restaurant-standard dishes from food which is ‘on the turn’? Here six canny chefs share their inspirational ideas for using up fresh fruit and vegetables before they’re past their best, along with suggestions for making use of dry goods which have been lurking in the store cupboard for far too long…

Jane Devonshire

winner of MasterChef 2016 (Follow Jane on Twitter @janecdevonshire} I use leftover potatoes in lots of different ways, in fact, I tend to cook more than I need for that reason.

If you’ve got any cooked Jersey Royals left over, you can fry them up with onions and herbs and make a big Spanish tortilla. When it’s cooked, cut it into squares and serve with a tomato salad for a lovely starter. You can also add in any leftover peppers or courgettes for added colour and flavour.

Leftover mash and fish can be combined to make delicious fishcakes, bound together with leftover mayonnaise and breadcrumbs.

Richard Wire

head chef at The Walled Garden, North Berwick, Scotland One of the best dishes I have made at home, that I have subsequently put on the menu at The Walled Garden, is a broccoli risotto. It was one of those times where you go to your fridge to see what’s for dinner only to be faced with an onion, some garlic and a head of broccoli.

The most notable thing with this dish is that with broccoli we all tend to use the florets and discard the stalk as being unusable. In actual fact the stalks give you a mild sweet flavour as well as a different texture to the florets. I sliced them fairly thinly and dipped them in a beer batter, once fried they provided a crunchy element to my risotto which I finished off with a smoked butter, some chilli flakes and parmesan cheese.

Everyone keeps a bag of broth mix in their store cupboards so when there are no potatoes or rice lying about try substituting your usual starchy accompaniments for these forgotten gems. It’s not all about chunky soup you know. Try using your broth mix to create a comforting cassoulet with shredded cabbage, smoked bacon, chorizo and serve with a nice chunk of braised meat like a lamb shank or duck leg.

James Circuit

development chef at Major and former executive chef at Corpus Christi College Cambridge Waste not, want not is a good way of thinking. A whole range of dishes can be created from leftovers. From using fruit which is nearly past its best to create jams

JULY 2016 33

THE MELTING POT

or preserves or to add sweetness to baking, such as in a banana bread for instance, you can even use up your leftover mains to create something trendy. Leftover mushroom risotto can be transformed into a street-inspired dish like arancini, which not only looks great but tastes amazing too. Simply mould the risotto into balls, add some mozzarella, coat in breadcrumbs and deep fry.

Leon Mills

Knorr marketing manager at Unilever Food Solutions With wraps a popular street food option – whether Mexican, Turkish, or Indian – these quick and easy lunch items make the ideal vehicle for all sorts of diverse flavours and fillings.

Darren Chapman

business development chef, Nestlé Professional Anything that goes in to the bin is wasted money. We know that there will always be an amount of wastage, but keeping that to a minimum will always help the bottom line.

This doesn’t stop at raw foods though, even leftover foods that are cooked correctly and chilled, so that minimum risk to health is assured, can be utilised.

Just ensure that you have followed all HACCP guidelines and treated the food correctly!

Another reason they’re so popular with operators is that wraps are a great way to use up leftover protein. Just mix in a great sauce and some salad, and away you go. The perfect grab and go meal for a hot summer day.

To transform some leftover chicken into a tasty Bombay chicken wrap filling, just add Knorr’s Korma sauce. Or use our tomato and basil sauce to upgrade your leftover meatballs into a meaty lunchtime wrap.

And don’t forget to offer consumers the chance to upgrade to a meal by adding a side and a drink. This is an incredibly easy and surprisingly effective way to increase your gross profit.

Mark Lyddy

Tilda’s head of foodservice Risottos are great for cost-conscious caterers as they are a great way to use up leftovers. If you’ve some leftover chicken, for example, you could whip up a quick chicken risotto, while mushrooms and most vegetables will create a great risotto soup.

Risottos also lend themselves to more exotic ingredients, so for a recipe with real menu appeal, and which caterers can charge a premium for, think about incorporating lobster, prawns, mussels, scallops or langoustines.

risot to can biseh like Left over musahrostom et-inspired dut tastes re to in d e m or sf an tr great b s ok lo ly on ot n h ic h w arancini, zing too. Simply mould the risot to ama lla, coat re a z oz m e om s d d a , ls into bal crumbs and deep fry. in bread 34 JULY 2016

Darren’s top tips: • Add leftover meat to pies and hot pots, pastry slices, yorkie wraps, sandwiches and even daily specials.

• Soup stations are the best way to make

money from leftover foods. Simply add any leftover vegetables from the salad station or meat into the soup kettle for a lunchtime offering the next day. You won’t be adding much to your workload but you will be getting a great return on your purchasing.

• Add breakfast items into sandwiches and salads.

• Dry desserts such as brownies and Bakewell tarts can be added to sundaes and trifles.

“Risottos are great for cost-conscious caterers as they are a great way to use up leftovers.”

LEADING LIGHTS

Leading Lights

Bee healthy

TV presenter and food writer Sally Bee suffered her first heart attack when her daughter was just nine months old, a near-death experience which gave her a new perspective on life. She credits a healthy diet and lifestyle for her survival and is now a keen ambassador for Heart Research UK. How did you come to terms with suffering three near-fatal heart attacks at the age of 36?

It was tough and quite a long journey. Sometimes I look back now and think did that really happen to me? Because I was so poorly physically, I didn’t really have the energy to think about the emotional side of it all. This came after about two years into my recovery – I was hit with shock and depression because of the enormity of what had happened to me – and I guess because my future prognosis wasn’t good.

The life of a chef is notoriously stressful.

Did you ever feel like quitting and opting for a quiet, stress-free life?

imagination is important. As for the surroundings, the grounds and the hall of Hoar Cross lend themselves perfectly to indulgence. Visitors may have enjoyed a gorgeous and luxurious beauty of health treatment, now we can offer them luxurious, indulgent yet healthy food too.

Did you consciously choose to locate the restaurant in a health spa?

Absolutely. I want to prove that healthy food can be a treat!

So far in the UK all health food eateries are wonderful but very functional. They are more grab and go places than sit, relax and soak up the atmosphere places. I love the food but wouldn’t choose the locations for a birthday meal or a treat lunch.

At ‘Nutrilicious’ we offer not only the food but the atmosphere too. Every ingredient has been chosen with health and taste in mind – in equal measures. The décor has a Mediterranean, eclectic feel, the staff are relaxed but attentive, welcoming and characterful and the food should be chosen by taste buds.

There are no good/bad/healthy/unhealthy choices. Eat what ever takes your fancy and enjoy it guilt free.

There are so many facets to your career – chef, TV presenter, food writer, campaigner, heart health ambassador. Which do you enjoy the most and why?

Really – I love it all. I couldn’t do one without the other. My TV work came first, as I was an actress and presenter before babies and heart attacks. After my health issues, I decided I wanted to get back to work in media but wanted to do something that I was passionate about. So I started talking on TV about my experiences and how healthy food became my medicine. I think the difference between me doing this and another TV Chef is that I live this everyday. It’s back to that life-or-death choice.

I have to eat healthily to keep myself alive – but I’m not someone who wants to live on mung beans and spinach. I love food!

What advice can you offer to young aspiring female chefs trying to succeed in the industry?

Not at all – I don’t do stress! I have a great team around me and I believe in empowering that team to take control of their areas.

It works…and I manage not to get stressed!

Ask yourself why you want to do this and what is your passion?

Once you know that you are following the right path, keep your head down and never give up. Also do more than is asked and your mantra should be “no problem!”. I always recognise passion above talent. Skills can be taught, passion cannot.

Let that shine through.

What’s your strategy for dealing with/ avoiding stress?

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

As above – it’s very important that you have the right team. It might be my name over the top of the restaurant door – but I’m nothing without the great team we have at Hoar Cross Hall. When you’ve faced the end of your world – there isn’t anything that could possibly be more stressful – so I am able to park stress to the side and concentrate on what really matters. Stress is a waste of energy in my book.

1. What are your three kitchen secrets? i) Don’t peel anything if you don’t have to. Goodness and

How important is good nutrition for a healthy heart?

2. What is your favourite ingredient and why?

flavour is often just under the skin.

ii) With staff – lead by example. Empower rather than control. iii) Be thankful at the end of every service that you made it through – together! Make your thanks known.

Good nutrition is the most important part of keeping a healthy heart. For me healthy eating isn’t a life-style choice, it’s a life-ordeath choice AND I obviously love great food. Marrying the two concepts, health and great taste, for me is key.

Tomatoes. I could live on tomatoes and the variety is amazing.

I visited an all year round indoor tomato growers in Iceland and nearly fainted at the delicious smell. If I could bottle that I would!

I fed my children warm cherry tomatoes off the windowsill at home instead of sweets when they were little so I think I’ve passed on the passion.

You describe your new restaurant as “healthy AND indulgent”. How is this possible?

3. Please could you share your favourite recipe, along with your reasons for choosing it?

Why would it not be possible? Healthy food is simply clean, unprocessed, fresh food with loads of flavour through herbs and spices. I can’t rely on fat, sugar and salt to give flavour so it means

My favourite recipe is a very simple Mediterranean dish called Chicken Cacciatore. Full of flavour, jam packed with healthy ingredients, and perfect when served with a massive green salad.

36 JULY 2016

LEADING LIGHTS

It’s very important that you have the right team.

It might be my name over the top of the restaurant door – but I’m nothing without the great team we have at Hoar Cross Hall. Stress is a waste of energy in my book.

“Marrying the twdogreat concepts, healthe isankey” taste, for m Sally’s Chicken Cacciatore Serves 4 Ingredients 4 skinless chicken breast portions

125ml (1/2 cup) white wine

2 tablespoons extra virgin olive oil

60g (1/4 cup) tomato paste

2 onions, thinly sliced 1 red pepper, thinly sliced 2 cloves garlic, finely chopped 2 anchovy fillets, chopped 1 x 440g can chopped tomatoes Black pepper

6 black olives, pitted and chopped

Method 1. Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little black pepper.

2. In a large, heavy based, non-stick frying pan, heat the olive oil and then cook the chicken over a high heat for 10 minutes, turning regularly to brown both sides.

Remove the chicken from the pan and set aside.

200 ml hot, gluten-free chicken stock

3. Now, add the onion to the pan along

1 teaspoon muscovado sugar

4. Sauté for 7-8 minutes until the onion starts

2 tablespoons Worcestershire sauce Handful fresh parsley, chopped

with the crushed garlic, anchovies and 1 tablespoon of water.

6. Next, return the chicken to the pan, including any juices that it’s released.

7. Add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breast are thoroughly cooked through.

8. Garnish with the fresh chopped parsley and serve with wholewheat pasta following the packet instructions.

Cook’s

tip There is no need to add extra salt, as this is contained in the anchovies.

to soften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauce and sugar.

5. Add 200 ml of chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.

JULY 2016 37

KP’s Best Selling Must Stock Range The No.1 Ridge Cut crisps brand*

The No.1 Family Snack!*

The leading nut brand in the UK*

Gluten-free premium crisps

*AC Nielsen MAT 28.02.16

industry news

FOOD & INDUSTRY NEWS

Food &

Quarter of people with food allergies suffer reactions when eating out >> A survey by the FSA and Allergy UK has shown there have been improvements for those with allergies since new labelling rules came in, but more needs to be done.

The survey found one in four has suffered a reaction while eating out in a restaurant or café since new allergen labelling legislation came in a year ago.

It also found that nearly one in five (19%) of those allergic reactions resulted in a hospital visit.

that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat).

The EU Food Information for Consumers (FIC) legislation came into force in December 2014, and means that food businesses have to make information on 14 allergens available to consumers.

• 69% have experienced staff not

The survey found: • 83% of respondents reported noticing an

In total, around a third of those with a food allergy have suffered a reaction in the last year when eating out of the home. In most cases (88%) the reaction was self-treated, with 19% of reactions resulting in a hospital visit.

increase in measures designed to make life easier for allergic consumers – including menus marking out allergens, and staff actively checking food information with the kitchen.

• 58% of allergic consumers said that their overall experience of eating out has improved; just 6% said it has got worse.

• 68% have seen staff with a lack of knowledge of what’s on the menu or in the food – including staff confusing eggs with dairy, or assuming

• 56% said they have been made to feel like an inconvenience due to their allergy. understanding the severity of an allergy, and how easily a mistake can cause a reaction.

Dr Chun-Han Chan, food allergy expert at the FSA, commented: “The number of people suffering from food allergies and intolerances has increased in the last decade, so it’s clear that it is not something businesses can ignore. Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust.”

Around 2 million people in the UK suffer from allergies, including 2% of adults and 8% of children

EW

N Check out our smoothie recipe ideas in the ‘Food for Thought’ section.

Pure, plant-based goodness.

100% plant-based. Naturally good for you.

Perfect for cooking, baking, blending or delicious just as they are… try today and taste for yourself!

JULY 2016 39

FOOD & INDUSTRY NEWS

Food &

industry news

Kikkoman Masters 2016 open for entries >> Soy sauce manufacturer Kikkoman is offering professional chefs the chance “Taking to showcase their talent and win a part was a seven-day gastronomic tour of Japan. great experience The prestigious Kikkoman Masters competition and a trip to will see finalists invited to the Restaurant Show on October 3 to take part in a cook-off after a panel of judges create a shortlist of the very best entries.

Finalists are required to devise two courses using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient.

They will have 90 minutes during the final to cook their dishes which must use meat or fish in either course.

Japan is a chef’s dream come true”

>> Student Lee McKinnell has been named the North East’s Future Chef 2016 at the annual NECTA Hospitality Salon.

The Level 3 Gateshead college student was mentored by professional chefs at Marco Pierre White’s at Hotel Indigo, Newcastle, and was crowned winner after wowing NECTA judges with his Lamb, Pak Choi and Spring Vegetable dish.

Sophie Hardy, of Continental Chef Supplies, which sponsored the event, said: “The standard of dishes was phenomenal this year and just goes to show what amazing culinary talent we have to celebrate in the North East.”

Ben Champkin’s winning dish

Ben Champkin, of L’Enclume and winner of Kikkoman Masters 2015, said “Taking part in the Kikkoman Masters Competition was a great experience and a trip to Japan is a chef’s dream come true.”

For more information and to download a competition entry form visit www.kikkoman.co.uk.

40 JULY 2016

LEE IS THE NORTH EAST’S FUTURE CHEF 2016

Lee will receive a one-week residential trip to Raymond Blanc’s Le Manoir to work alongside some of the biggest names in the culinary world as well as a host of other prizes.

Ideas for Italian dishes DOLMIO® sauces are full and flavoursome as sauce bases,

marinades, dips, fillings or bruschetta toppings.

A 90g serving provides one of your 5 a day!

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 Registered Trademark. ©Mars, Incorporated 2016.

®

By Dr Ron Kill, managing director of Micron2 and technical consultant to Country Range

What’s wrong with a bit of mould? >> Where would we be without yeasts and moulds? In the food industry without yeast we would have no bread or beer and no blue cheese without mould: a sorry state of affairs. But of course mould can be a problem when it is unwanted.

We are all used to seeing obvious mould growth on items such as bread, cheese and vegetables which have been around a while. The common features are that there is enough moisture in the product, air circulation present and the temperature is not too low for the mould to grow. We have all seen that some can grow quite well in the fridge.

There is a good chance that the blue growth you might see on cheese is probably safe. But some moulds produce toxins (called mycotoxins) and these can be harmful to health. The group called aflatoxins is associated with nuts and grain, while patulin appears in mouldy apples.

Ochratoxins appear in wine, coffee, cereals and dried fruit.

There are several others.

be diligent and inspect produc for possible mould growth ts

As caterers we must be diligent and inspect products for possible mould growth. We must ensure that some products such as nuts, where the mould might not be so obvious, are stored in dry conditions. Overall we must all have good stock rotation to prevent the excessively long storage of the sensitive products.

WE TAKE TASTE TO EXTRAORDINARY HEIGHTS 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 / 0207 667 6500

www.movenpick-icecream.co.uk ® Reg. Trademark of Société des Produits Nestlé S.A.

www.greattasteawards.co.uk

mouth-watering starters & appetizers from the market leader

Jalapeño and Red Pepper Mozzarella Sticks A spicy twist on our very popular mozzarella sticks – these are infused with tangy jalapeno and red pepper pieces. Guaranteed not to burst in the fryer! These cook in the fryer for only 2 minutes at 180 degrees and are available in 6 x 1kg cases.

Stuffed Sweet Cherry Peppers

Breaded Jalapeno Peppers

Mac’N’Cheese Bites

One bite and your customers will be hooked.

And who can blame them?

These hot little numbers never leave customers cold! Tantalising combination of zesty jalapenos stuffed with cream cheese, in a crispy tortilla breadcrumb coating. Team up with your signature dip for a mouth-watering, high profit appetiser. These stuffed jalapenos will put even the coolest customers on thaw, while setting your food sales on fire.

Macaroni combined with extra mature cheddar cheese wrapped in rice flaked breadcrumbs.

These tasty sweet cherry peppers stuffed with garlic and herb cream cheese all crammed into a crunchy, savoury breadcrumb shell. For great taste and returns these little sweethearts are ‘menu-movers’.

Starters • Appetizers • Food-to-Share • Platters • Buffets

tel: 01592 651525 | www.innovatefoods.co.uk JULY 2016 43

THE FOOD SAFE

The food Safe

But is it harmful?

Or rather, is it safe to cut off the mouldy part and use the rest?

Thaw & Serve 1-2 hrs

Gourmet Burger Bun

A pre-sliced premium burger bun produced using a unique recipe, with a firmer texture and traditional sourdough flavour. Topped with semolina.

48 x 89g per case

Thaw & Serve

Seeded Burger Bun 4", 4.5" or 5"

1 hour

A fully baked, fully sliced white burger bun, topped with sesame seeds.

48 x 50g / 77g / 89g per case

Thaw & Serve 1 hour

Thaw & Serve 1 hour

Thaw & Serve 1 hour

8.5" Jumbo Hot Dog Roll, Side Sliced

Large Soft Deli Roll

6.5" Hot Dog Roll, Side Sliced

A fully baked, side sliced white hot dog roll, approximately 8.5 inches in length.

A fully baked, hinge sliced, soft white roll, topped with semolina dusting.

A fully baked, side sliced white hot dog roll, approximately 6.5 inches in length.

48 x 85g per case

48 x 95g per case

48 x 50g per case

www.americana.co.uk 01276 850500 @LantmannenUK

FOOD FOR THOUGHT

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

Petal power

A doub helping le inspirat of your su ion for mm menus er

Inspired by the RHS Chelsea Flower Show, chef Tom Aikens has been getting creative with all things floral, including this delicious poached chicken lemon risotto with lemon basil and marigolds. www. tomskitchen.co.uk

Delicious duck

For a scrumptious summer dish, try whole

shredded Gressingham duck salad www.gressinghamduck. co.uk/recipes/whole-shredded-gressingham-duck-salad.

Rio r fo e v o o r g e th to Get in

Be transported to 1967 and experience the hippest place in town

As excitement builds for the Rio Olympics this summer, Bacofoil has teamed up with TV chef Dean Edwards to create this roasted vegetable feijoada – a classic Brazilian soul dish with a tasty twist. https://www.youtube.com/watch?v=PQH0GAvtI kw&nohtml5=False

Spice up your salad

46 JULY 2016

Summer of love

The Queen of Hoxton’s new summer of love themed rooftop is serving up psychedelic ice cream ‘sandwhiches’ and boozy ice cream floats in A Tribute to Doctor Strange.

Salad doesn’t have to be boring! Try this spicy chorizo and tomato salad https://www.youtube. com/watch?v=nF2IUZ36ovw

Infuse your desserts with the fragrance of peppers, lemongrass, lime and rosemary

Blend the rurles this summe

with Major Pan-Asian Vegetable Broth www.majorint.com/ magazine/recipes/ desserts/pan-asianvegetable-panna-cottawith-mango-salsa.

FOOD FOR THOUGHT

Love lamb

Food Fit Get your menu into shape with this recipe for grilled parmesan polenta with Neopolitan sauce from Nestlé Professional’s Food Fit Trend Guide.

ers d r o s ’ r e t r Sta

Dine in glamorous surroundings with a rustic Italian menu

Head chef at Margot, Covent Garden, Maurizio Morelli’s menu will bring diners an “authentic taste of the various gastronomic regions and produce of his native country” with dishes including this tuna tartare.

Kiwi chef Peter Gordon knows a thing or two about lamb, and has created these lamb and cheddar cheese burgers with beetroot horseradish mayonnaise, watercress and caramelised onions. For the full recipe visit www.loveourlamb.co.uk.

Smooth operator

For something a bit different this summer, try these grilled watermelon steaks with walnut gremolata www.mccormick.com/ recipes/2016-grilling-flavorforecast#!/all.

Go coco-nutty by adding Alpro coconut drink to your smoothies to brighten them with a plant-based twist. Blend with mango, banana and fresh mint until smooth.

Welcomreill, to the g elon waterm

Clever canapés Layer toasted ciabatta with slices of avocado, goats’ cheese, lemons zest, pistachios and mint leaves, drizzle with olive oil and lather on a slice of Parma Ham. JULY 2016 47

At MAGGI, we know that moments are better shared together. That’s why we’ve created a new gluten free gravy that can be enjoyed by everyone.