Stir It Up October 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Winte

TO get into the halloween spirit

B illiant

Bu ffets

Raising the bar Impress your dessert-loving diners this Christmas by serving up these beautiful bar gateaux from Country Range.

Chocolate and Raspberry Bar Gateau Rich chocolate sponge, raspberry compote and white chocolate truffle studded with raspberries, topped with 20 profiteroles, dark chocolate mousse and crunchy chocolate shavings.

Salted Caramel Profiterole Bar Gateau Layers of chocolate sponge with chocolate truffle, Irish cream mousse and salted caramel, garnished with 20 profiteroles and a cocoa dusting.

These impressive looking gateaux can be served to fit various dessert menu options. One slice, containing 2 profiteroles, provides a generous portion, perfect for sharing. Or halve the slice and serve on a decadently dressed plate. Single profiterole portions also work well as a sweet option on a buffet table.

www.countryrange.co.uk

CHOCOLATE & RASPBERRY BAR GATEAU SALTED CARAMEL PROFITEROLE BAR GATEAU l

l

PACK SIZE: Whole USAGE INSTRUCTIONS: Remove all packaging and defrost under refrigeration for approximately 12 hours.

The Leading Independent Foodservice Brand

y ou r e t p a d a o t e im t s It’ and introduce som menusably warming fare. suit

Ingredients Food

Features

7/9 NEW FROM

05 CUSTOMER

11

Universty of Cambridge

COUNTRY RANGE

THE MARKETPLACE

Favourites

PROFILE – The

13 SPECIAL

FEATURE – Stir it up reader survey results

04 READERS’ LIVES COOKS CALENDAR

14/15 CATEGORY FOCUS –

Winter warmers

For starters...

>> I’ve got a spooky feeling that this is going to be a great month.

Thanks to our friends in the US, Halloween is becoming a big deal in this country and caterers should be working their magic to create suitably ‘gorey’ menus.

If you’re looking for a trick or treat, look no further than our Food for Thought page, which is packed with devilishly good ideas – and we’re giving away a Country Club prize that is sure to get you in the Halloween spirit on page 37.

Food for Thought was voted our readers’ favourite feature in our 2016 Reader Survey – find out what else fellow readers had to say on page 13.

As our attention turns to the winter months, it’s time to adapt your menus and introduce some suitably warming fare. Our Category Focus (page 14) has lots of clever tips and ideas to inspire you.

17

HOSPITALITY - Pub food delivery service

29/30

21 ON THE RANGE with Thomas Carr, The Olive Room

MELTING POT

Brilliant buffets

33

FIVE WAYS TO USE - Country Range Round Grain Rice

18 EDUCATION University dining, charity ride, new partnership

25 HEALTH & WELFARE

Putting the patient first, dementia day, new consultancy

37

35 SIGNATURE DISH – with

Alexis Conran

COUNTRY CLUB

47

- Win a case of spirits

41 ADVICE FROM THE EXPERTS

FOOD FOR THOUGHT - Exciting ideas for late autumn menus

Planning a commercial kitchen

26

Looking further ahead to the festive season, now is the time to give some thought to your party buffet offering – will you be on trend and serving edible insects and alcoholic cakes on sticks?

Find out more on our Melting Pot (page 29).

FOOD & INDUSTRY NEWS - Butter is better, gluten-free, stars of the future

45 GDAY FROM

38/39 BEHIND

Wishing you an outstanding October!

DOWN UNDER

THE BRAND

Contact us...

FOCUS ON FROZEN

SEPTEMBER 2016

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

AUGUST 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

What a curry on!

THE COU

Hot tips to spice up your menu

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative

NTRY RANG E GROUP

MAGAZIN

Bakes us a Story

Our guide to cooking game bird s

ARE YOU UP FOR THE 2017 STUDENT CHEF CHALLENGE?

CA CATER RE-FUL ELDERLY ING FOR DINERS

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...

Petal Power

Tom Aikens on

@stiritupmag

RERS

Game on !

Bake Off’s

Nadiya

E FOR CATE

how to use edible

flowers

Visit our website more advice, inspirationfoanr dlotrescip es!

www.stiritupmagazine.co.uk

OCTOBER 2016 03

COOKS CALENDAR

Cooks Calendar OCTOBER In season

Read ers ' Li ves

World Vegetarian Day

16

3-5

The Restaurant Show, Olympia, London

18-19 The Independent Hotel Show,

3-9

www.nationaleatingoutweek.com

14-16 The Chocolate Show,

In season

and pepper wisely and taste as you go.

potatoes

red cabbage

1

World Vegan Day

4-6

Good Food Show Scotland, SECC, Glasgow

4-6

National School Meals Week www.thegreatschoollunch.co.uk

quinces

4-10

www.bbcgoodfoodshow northernireland.com

17-18

Remembrance Sunday

7-11

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

17-19

12 Favourite Country Range

22

Country Range Coconut Milk – it’s nice and creamy and rich.

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

Good Food Show, London Olympia

26-29 BBC Good Food Show Winter,

NEC Birmingham

www.bbcgoodfoodshowwinter.com

30

www.bbcgoodfoodshowlondon.com

ingredient and why?

The Skills Show, NEC Bimingham www.theskillsshow.com

events/community_meals_wheels_week

11-13

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

www.lovepork.co.uk

13

brussels sprouts

Northern Ireland, Belfast Waterfront

British Sausage Week

11 Who is your

cauliflower

14-16 BBC Good Food Show

www.cakeinternational.co.uk

Bonfire Night

St Andrew’s Day (Scotland)

DECEMBER In season

04 OCTOBER 2016

31-4 Nov

sloes

Cake International, NEC Birmingham

5

White for what he’s done for the industry, gaining three Michelin stars at such a young age.

Halloween

www.bbcgoodfoodshowscotland.co.uk

My Wusthof kitchen knife.

inspiration and why? Marco Pierre

31

NOVEMBER

20 years.

Top culinary tip: Use salt

British Summertime ends

www.salonduchocolat.co.uk

in the catering industry?

kitchen gadget:

30

Olympia, London

5 How long have you worked

10

National Cake Week

10-16 National Curry Week

10.30am – 10pm five days a week.

9 Must-have

www.independenthotelshow.co.uk

www.nationalcakeweek.co.uk

4 Typical working hours:

cooked in a water bath served medium rare with red cabbage and Parmesan polenta with a bit of rosemary through it.

World Food Day Olympia West, London

www.therestaurantshow.co.uk

Cookstown, Northern Ireland.

you: I’m a keen surfer.

7 Favourite cuisine: Thai.

8 Signature dish: Venison

figs

wild mushrooms

1

1 Name: Julian Hill.

2 Job title: Head chef.

3 Place of work: Tullylagan Hotel,

6 Most interesting fact about

salsify

kale

celeriac

pumpkins

white cabbage

jerusalem artichokes

4

Craft Guild of Chefs Christmas Lunch

24

Christmas Eve

pears

turnips

parsnips

25

Christmas Day

26

Boxing Day

31

New Year’s Eve

beetroot

CUSTOMER PROFILE

TAKING THE HONOURS FOR

First-Class

UNIVERSITY CATERING

“My role now is so vast and my focus, with the support of my teams, is in taking the business further. You can’t stand still for a single second because there is always someone else going ahead of you.

“We follow food trends on the internet and regularly visit London and other cities to keep up to speed with what is going on.”

The university has 14 cafes across Cambridge, including The Centre of Mathematical Sciences, Sidgwick Buttery, and The University Library, each with a team of three to eight staff. Paula and her team also run the events hospitality catering, including The Combination Rooms within The Old Schools.

>> Hard work and dedication are what it takes to make it at one of the country’s most prestigious universities – and that applies across the board.

“The events team caters for up to 500 guests at a time, such as the vice chancellor’s honorary degree day, and it has been an astounding success,” adds Paula.

“Healthy eating and sustainability are very important to our staff and students, and we have been shortlisted for the Food & Drink category of the Green Gown Awards (which recognises exceptional sustainability initiatives in colleges and universities across the world) for our partnership with Vegware’s compostable disposables which has enabled zero waste catering. The awards take place next month (November).

Paula White (above), area catering manager at the University of Cambridge, was always destined for a role in education – but not the one she ultimately ended up with.

“We do have competition but we have to engage with students.

Price is a big issue for them but so is quality and service.

“I actually trained to be a primary school teacher,” she explains, “but I worked as a teacher for six months and hated it!

“We use many of the Country Range products including herbs, spices and dried fruits, and all my chefs agree that the Country Range products are of a high quality and use them in many of our recipes across our site.”

“Throughout my training, I had worked as a waitress and in kitchens to buy the things I needed for my studies. I had catering in my bones – it was my passion – so I worked in various hotels then got a temporary job as a waitress at the University Centre.”

That was 23 years ago and Paula worked her way up the ranks to receptionist to conference administrator to café manager and later to her current role, so it’s fair to say she had the experience required. “ I know the business inside out!” she laughs. “It’s really good to have worked in all of the roles so I can understand the business from every side.

single d still for a n ta s ’t n a c You ays e there is alw you. s u a c e b d n seco ad of e going ahe someone els

OCTOBER 2016 05

Simple ingredients, carefully prepared to create truly authentic flavours.

That’s the heart of the Chef’s Pass promise and our range of marinades, bouillons and onion reduction for caramelising is just the start.

You can always expect more with Chef’s Pass.

* *Valid until 31st of December 2016 in the UK only. T&Cs apply. See website for details.

Download our new app for on trend recipes and market insights @mychefspass • www.chefspass.co.uk

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

Quality products which are value for money

Prawns

>> All Country Range brand products are created with three criteria in mind - that Prawns with spaghetti, tomato and parsley they are of good quality, value for money and conform to the latest food labelling legislation.

The latest piece of legislation to hit is around frozen seafood products, in particular, products which include some frozen water (glaze). In the past, such products were usually marked with a gross weight (including the glaze) alongside the net weight (excluding the glaze). EU Regulation 1169/2011 on the provision of Food Information to Consumers (EU No 1169/2011) states that this practice is no longer permitted, therefore all such Country Range Brand products affected by this legislation will in the future be marked with the net weight only.

There is no change to the products, only the method of declaring the weight of the product will change.

• Premium North Atlantic Prawns • North Atlantic Prawns • IQF Skinless and Boneless Cod Fillets (four sizes)

The Leading Independent Foodservice Brand

Brand X

Country Range Premium Prawns have a 10% glaze so with a ‘2kg’ bag, you get 1.8kg of prawns and 200ml water. In the same size bag, prawns with a 40% glaze give you only 1.2kg prawns to 800ml water – that’s over half a kilo less of prawns! With Country Range, you’re paying for prawns and not water.

Flour-based

In the case of our frozen prawns, the bag weights will be ‘net’ only, making it easier for caterers to see the true weight of prawns per bag (excluding the water), once de-glazed.

Whilst some glaze is necessary to protect the integrity of the product, excessive levels may be a way of reducing the price of a bag, making them seem good value to caterers. There are products in the marketplace which contain up to 40% glaze levels - the equivalent of 40% of the bag being just frozen water. Country Range Premium North Atlantic Prawns (100/200 count) contain a 10% glaze whilst our North Atlantic Prawns (150/250 count) have a glaze level of 25%.

In many cases, once defrosted, prawns with a higher glaze can work out more expensive per serving. This is because the percentage of water in the bags has no value and caterers will simply dispose of it.

So if you want more prawns for your pennies, then Country Range Premium North Atlantic Prawns are a must-have in your freezers and on your menus.

• Premium North Atlantic Prawns

1.8kg (net) • North Atlantic Prawns 1.5kg (net)

mixes

>> With over 800 products covering ambient, chilled, frozen and non-food, we regularly review our current lines to ensure they meet the changing needs of our customers. One such product area we’ve looked at recently is our range of flour-based cake mixes.

The mixes have been serving caterers well for a number of years, allowing you to create delicious homemade-style sponges, muffins and scones with just the addition of water.

• Chocolate Muffin Mix 3.5kg • Plain Muffin Mix 3.5kg • Carrot Cake Mix 3.5kg • Sponge & Pudding Mix 3.5kg, 12.5kg Chocolate Sponge Mix 3.5kg • Scone Mix 3.5kg •

Better quality, performance and taste

The recipes have now been reformulated to deliver better quality, performance and taste whilst maintaining this ease of use. The products are suitable for vegetarians, are packed in a nut-free site and meet 2017 Salt Guidelines.

Recognising the need to be able to provide a more premium cake offering, we’ve now included the option of adding both oil and water to our Muffin Mixes.

So whether it’s a simple Victoria Sponge or something more elaborate, you can create a quality sponge cake base with the minimum of effort and then have plenty of time to dress it to impress your customers during National Cake Week (October 3-9).

OCTOBER 2016 07

Frozen Fruit Frozen fruits are a simple and versatile way to get ‘one of your 5 a day’ and just one 80g portion of Country Range Frozen Fruits can tick that box.

There are many advantages to picking frozen over fresh when it comes to fruit - longer shelf life, always ripe, better product presentation and since they’re available all year round.

With consumer emphasis on health and well-being, and breakfast and ‘grab & go’ seen as the fastest growing day-parts over the next 2-3 years*, having frozen fruit to hand means you can offer your customers a quick and easy option to start the day. Spoon natural yoghurt and granola over Country Range Raspberries for a breakfast pot or blitz Country Range Strawberries into a smoothie, adding superfoods such as chia seeds or goji berries.

But don’t just limit yourselves to breakfast.

Fruity desserts can be a great alternative for pudding lovers who perhaps don’t want to take the chocolate option. A mixture of redcurrants, raspberries, strawberries, blackcurrants, blackberries and blueberries, Country Range Summer Berry Mix is an ideal filling for a refreshing summer fruit pudding, Our Frozen Summer Berry Mix and Frozen Strawberries are packed in 1kg bags whilst our Raspberries come in 1kg punnets, which helps protect the fruit meaning they can be used as a decorative finish to any dessert.

www.countryrange.co.uk *MCA Menu Food Trends 2016

FROZEN SUMMER BERRY MIX FROZEN STRAWBERRIES FROZEN RASPBERRIES l

l

l

PACK SIZE: 1kg USAGE INSTRUCTIONS: Place the desired amount of fruit in a bowl and leave to thaw in the refrigerator until defrosted.

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

The Leading Independent Foodservice Brand

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

Soup er mixes Chicken & Vegetable

Pie

Low in salt, free from MSG and contain no added fat, artificial colours or preservatives.

Tomato Soup - With Meatballs

>> With so many innovative and fresh new soup products in the marketplace, dry soup mixes often get overlooked or are seen as old-fashioned. However, these easy to use products not only provide a quick, simple and tasty soup, they can also form the base of other dishes, saving the you time creating complex stocks and sauces.

Country Range Soup Mixes come in nine different variants. They’re easy to use, are low in salt, free from MSG and contain no artificial colours or preservatives.

Once opened, stored correctly with the tub lid fully closed, they can be kept for up to two months. But since they’re so versatile, we’re sure you’ll get through them in no time at all.

With such a range, there are so many classic flavour combinations you can create. Here are just a few of our favourites – why not try these out as the soup mixes are on promotion this month:

The simple cooking instructions means you can have a pan of steaming hot soup ready on the hob in around 10 minutes. Or, by just committing some additional cooking time and adding fresh ingredients, you can produce a really outstanding hot and wholesome soup.

• Tomato and Red Pepper Soup

The addition of pulses and vegetables can transform a simple soup into hearty lunchtime meal.

• Thick Chicken • Minestrone • Mushroom • Thick Vegetable • Tomato

Chicken soup mix adds extra depth of flavour to a chicken and vegetable pie or for an Italian twist, add meatballs to tomato soup and top with parmesan shavings.

NEW!

• Asparagus and Green Pea Soup • Chicken Noodle Soup • Leek, Potato and Bacon Soup Recipes can be found on the Country Range website.

Soup Mixes 2.25kg tubs:

• Scotch Broth • Asparagus • Leek • Oxtail

Sponge pudding >> If it’s a hearty, warming dessert you’re after this winter, then is there anything better than a sponge pudding?

Exclusive to the Country Range brand – and your menus – this Christmas, the Premium Cox Apple and Blackberry Pudding combines luxurious baked vanilla sponge with a Cox apple and blackcurrant filling, finished with an apricot glaze and blackberries.

The puddings are individually packed 12 to a box and are suitable for vegetarians. Frozen for convenience, they’re ready after 1½ to 2 minutes in the microwave.

It’s a welcome addition to our range of Premium Individual Sponge Puddings. All are packed 1 x 12 and the full range comprises:

Cox Apple and Blackberry Pudding

• NEW Cox Apple and Blackberry • Gooey Belgian Chocolate • Limoncello • Bread & Butter OCTOBER 2016 09

Luxury, rich toppings

Non-greasy eat

Great textural contrasts

Indulgent and tasty sauce fillings

Light fluffy dough

Our NEW Premium Donuts ...have a secret inside!

The NEW Dawn® premium range of thaw-and-serve donuts are deliciously filled as well as excitingly topped for maximum taste. There is something to satisfy everyone with 5 different flavours to choose from: berry-Sprink raw le t S

ca-Nut Choc

e- C Tripl hoc

am Ca r

Ap Cinn- ple

TO ORDER

e l - L a ce

SATIS gu

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• Indulgent fillings and rich toppings • Supplied frozen, they thaw in 60 minutes

• Made with our Dawn® expertly developed donut mix for guaranteed quality • 36 donuts in a pack (3 trays of 12)

ER

STOM CU

FA C T I

ON

nteed

and for a list of available products, contact your Country Range Group wholesaler For more Dawn product information contact us:

01386 760843 www.dawnfoods.co.uk info.UK@dawnfoods.com

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

Viva Fever Returns

ZEST FOR LIFE >> Chantilly Patisserie’s latest launch are these individual lemon, lime and blackcurrant tears.

>> Caterers will have the chance to win a £500 school bonus prize with Viva Flavoured Milk in celebration of National School Meals Week (October 31 – November 4).

The return of Pritchitts’ 2016 promotion, Viva Fever Weekly Win, which started last month, rewards 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 until December 16.

For more information, or to request FREE promotional posters and wobblers, visit www. vivamilk. co.uk.

With a zesty lemon and lime citrus mousse set on cookie crumb with blackcurrant compote, they are glazed and garnished with physalis and snow dusted for a premium feel.

NEW FLAVOURS FOR BURTS >> Artisan snack brand Burts Potato Chips has launched two exciting new flavours.

Levi Roots Caribbean Coconut Curry Groove Cut Crisps offers an authentic Caribbean flavour made with a blend of real spices including coriander, turmeric, cumin, ginger, fennel and Habanero chilli.

Burts’ second launch is a partnership with the Wychwood Brewery. Hobgoblin Burts Hamageddon Potato Chips offer a unique and unexpected flavour, combining roasted ham, Hobgoblin Gold premium beer and pickle.

Delicious donuts

>> Dawn Foods, originators of the first donut mix in 1920s Michigan, USA and one of the best known names in donut mixes, bases and concentrates, has used its expertise to launch a new range of ready to serve premium donuts…each hiding a delicious secret.

The new donuts have a light fluffy texture, an eye-catching and appetising topping, then a delicious ‘end to end’ filling to give a satisfying eat.

There are five different varieties to choose from: 1. Caramel-Lace – coated in

4. Chocca-Nut – featuring a

vanilla icing and caramel sauce, with a gooey caramel surprise inside

hazelnut topping, sprinkled with chopped nuts, and a delicious smooth hazelnut sauce inside

2. Triple-Choc - with a creamy chocolate sauce filling and cocoa topping with sprinkles

3. Cinn-Apple - with crunchy cinnamon sugar and a fruity apple filling

5. Strawberry Sprinkle – filled with strawberry jam, and coated in strawberry icing and multi coloured sprinkles

The new range taps into the growing trend for ‘premiumisation’ in sweet bakery, with interesting finishes, textures and flavour combinations providing ‘added value’.

Supplied frozen, Dawn’s Premium Donuts are available in packs of three trays of 12 and thaw in approximately 60 minutes for ease.

OCTOBER 2016 11

THE MARKETPLACE

T he Marketplace

3kg chopped tomato

Garlic and herbs

800g tomato puree

15 mins preperation

Onions

11/2 hour reduction

We've done all the hard work so that you don't have to

Lasagne

Chick pea curry

Pizza

Pasta

Serving Suggestions

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

SPECIAL FEATURE

read all about it We’re still creating a stir!

Earlier this year, we asked you to complete our annual Stir it up Reader Survey to check that we’re still delivering a great magazine which is relevant to foodservice professionals.

Here are some of ings; the other find Over 93% of you read the Promotions

We had a fantastic response – the best ever – from all sectors of foodservice and a comprehensive range of roles from chefs to owners to managers.

supplement, and over 90% of you say the Promotions regularly or occasionally influence your purchases

Our reader poll is conducted every year to help us tweak and revise our editorial content. In January this year we introduced two new features in response to your comments – Readers’ Lives and Food for Thought – and, this year, you told us that Food for Thought was your #1 feature!

It was great to see that

nearly half of you spend 15-30 minutes reading your copy of the

65%

say what you read in the magazine influences your menu

Over three quarters of you share your copy with colleagues, which means,

whilst we publish around 23,000 copies per issue, our readerships figures are considerably higher

magazine – and 25% of devote over 30 minutes to read your mag from cover to cover

Food for Thought

is your favourite feature,

followed by Marketplace, On the Range and Five Ways to Use. Category Focus and Melting Pot were also highlighted as favourite features

You also told us:

SEPTEMBER 2016

THE COUNTRY RANGE GROUP

MAGAZINE FOR CATERERS

What a curry on!

“It just seems to get better.”

“I think the graphics are great and the articles really reader-friendly.”

When we asked you

how you thought we could further improve the magazine, you gave us lots of ideas and suggestions for future topics you’d like to see covered. These include: • Allergens

• How to keep busy during the quieter months

• Dysphagia • Food trends

• Staff training, recruitment and retention

• Food hygiene and training

• Dairy-free

• Vegetarian and vegan diets

• Managing costs and margins • Industry legislation

AUGUST 2016

Hot tips to spice up your menu

THE COUNTR

Bake Off’s

Nadiya

Bakes us a Story

Y RANGE

GROUP MAG AZIN

ARE YOU UP FOR THE 2017 STUDENT CHEF CHALLENGE?

“It is a great magazine, that is informative and doesn’t feel like a free magazine with too much advertising. Keep to the current feel of a quality read.”

E FOR CAT

ERERS

Game on!

Our guide to cooking game birds

CA CATE RE-FUL ELDERLRING FOR Y DINER S

Petal Power

Tom Aikens on

“I look forward to reading it.”

how to use edibl e flowers

Everyone who completed our 2016 Reader Survey was entered into a prize draw to win £250 shopping vouchers.

We’re thrilled to announce that the lucky winner was

Janette Smillie, of Chapel House Care and Nursing Home, Gloucester.

A big thank you to everyone who took the time to fill out the survey.

Your thoughts, comments and ideas are crucial to the future success of the magazine. Moving forward, and in response to your comments, we’re planning to introduce two new features for 2017.

Watch this space!

OCTOBER 2016 13

CATEGORY FOCUS

Winter Menus BABY, IT’S COLD OUTSIDE!

“loo ‘wint er kwaatrmcreerating a on your menu t o s’ section selection of com highlight your forting dishes”

The central heating is on and the thermals are out – it can only signal the advent of another typical British winter!

For chefs and caterers, this change in season demands a whole new menu to accommodate diners’ revised eating habits during the colder months.

Whilst some diners continue to order salads and other healthy eating options, carbs and comfort food come to the forefront of many of our eating out preferences…

Home comforts

Winter twists on salads and sides

There is nothing consumers love more than indulging in winter-inspired dishes once the colder weather arrives, so now is the time for operators to think about developing a hearty, seasonal menu.

As consumer interest in putting fruit and vegetables centre stage continues to influence the more creative cooking of produce, it is the old fashioned, traditional winter produce with a modern twist that has become the key addition to the winter menu.

“Being able to offer customers home-cooked, tasty meals presents a significant profit opportunity,” says Jessica Lalor, brand development manager for Kerrymaid.

“Customers want to visit venues and feel like they’re home from home; treating themselves to hearty dishes which keep them warm inside.”

When thinking of designing winter-inspired menus, operators should look at creating a ‘winter warmers’ section on their menu to highlight their comforting selection of dishes such as a cheesy macaroni, creamy fish pie, and stew with dumplings - all perfect for the chilly months ahead.”

14 OCTOBER 2016

Says Helen Evans, director of business development for New Covent Garden Market: “Brussel sprouts, the Christmas staple, are now being enjoyed through innovative cooking techniques that add unique flavour. Chefs are striving to bring the green sprout back to the plate through creative recipes and it is now popular to roast until crispy, making a crunchy addition to many recipes, or to shave the sprouts raw to use in salads and slaws.”

Pomegranates are being used more often in winter menus. They provide a blast of colour in the winter months and have grown in

• Give a warming casserole a twist with a kick of Mediterranean mari base

Winter Eton Mess popularity due to TV chefs, as well as the surge of interest in middle-eastern cooking.

Pomegranates are an effective addition to any winter menu as they provide a sweet contrast with rich meat and the seeds provide a fruity garnish to soups and salads as well as improving the visual appeal.

Soup-er stars Winter is the perfect season for conjuring up soups and warming broths. They’re cheap and easy to make, a perfect way of using up leftover ingredients, and an ideal component for winter meal deals an offering of soup, a sandwich and a drink is sure to be popular.

With the ongoing trend for Pan-Asian and old world flavours, why not add a bit of spice to your soups?

“With customers actively seeking out bolder flavours and increasingly more familiar with worldwide cuisine from Pan-Asian to Caribbean, we have seen a distinct move towards the consumer’s desire for more creative recipes concepts,” explains David Bryant, managing director at Major. “Over the past year our Piri Piri and Fajita Mari Bases were our top sellers, rising to prominence and pipping more traditional flavourings such as barbecue to the post.”

Winning Soup Flavour Combos • Borlotti bean and pancetta • Pea and ham • Lentil and bacon • Tomato, chorizo and chickpea • Roast chicken and broad bean • Butternut squash and roasted red pepper • Apple and parsnip

Get spooky!

The winter months are also jampacked with party occasions such as Halloween and Bonfire Night and are perfect diary dates for venues to start preparing themed menus ready for these events.

Halloween is a growing event in everyone’s calendars and there are many things venues can do to increase footfall over this period.

To create excitement around this event look at designing Halloween-inspired menus around the run up to the event. Venues should upgrade their normal menus to include spooky-themed dishes, for example, taking a bread bowl filled with soup and naming it Witch’s Cauldron or even taking a classic ice cream sundae and covering with chocolate spiders and gooey fruit chew sweets; these ideas are entertaining for both children and adults alike and will ensure the excitement for families before and during the event.

Sweet cravings Another substantial way for venues to drive sales is by creating a delicious dessert menu to entice customers.

Desserts are a key addition to any menu, especially over the winter months, but to get customers talking about a venue, operators should offer something different to their competitors.

• Make your side orders a focal point, boost your Brussels with mushroom stock paste and pancetta or use clementine fruit base and honey to pep up your roast parsnips • Bring some texture to your meat dish with a variation of different onions: pickled, charred, pureed. For that added touch of class to your winter dish top with luxuriant veal jus, the perfect accompaniment to winter meals

cream or custard and customers can really enjoy their favourite desserts in a variety of ways.

“This clever menu addition is perfect for upcoming Christmas parties as it allows customers to pick and choose whatever dessert they want and share with friends.

It also ties in with growing consumer trends towards sharing, personalisation and ‘making it your own’.”

The Handmade Cake Company offers an Apple Shortcake, which is a great addition for winter dessert menus – and ideal for time -pressed caterers as it’s pre-portioned and frozen for convenience.

For a premium pudding, try Bake Off Crème de la Crème winner and Sosa brand ambassador Mark Tilling’s delicious Chocolate Fondants (below).

He says: “The surprise burst of gooey chocolate means they are sure to impress.”

Jessica Lalor advises developing a dessert platter, by creating smaller bite-sized versions of winter classics to give customers the choice to tuck into all their favourite sweet treats without feeling like they have over-indulged.

“Create mini sticky toffee puddings as well as warm gooey chocolate fudge cakes and mini versions of hot apple crumble and add to the sharing platter. Add to the table jugs of double

How to shake up your mac ‘n’ cheese • For a Tex-Mex version, add minced beef and taco seasoning and top with jalapeno chillies • Stir in butternut squash puree for a surprisingly delicious flavour • Add coarsely chopped bacon bits and spinach leaves for extra oomph • For intense flavour, try using smoked cheddar • Include chunks of carrot and cauliflower to help children reach their 5 a day

Chocolate Fondants

OCTOBER 2016 15

CATEGORY FOCUS

When it comes to sides, chefs are getting more creative too. Bob McDonald, Major’s consultant development chef for Ireland and Scotland, suggests:

Create the Taste that Keeps your guests coming back with kitchen sauces

www.kerrymaid.com @KerrymaidDairy

Brought to you by

Pub chain launches delivery service

Two Punch pubs in Yorkshire will offer a takeaway menu and home delivery

One of the UK’s biggest pub operators has announced a partnership with Just Eat to offer fresh food delivered to its customers.

social surroundings of great British pubs.

Crockery, cutlery, condiments and napkins will be provided by the pub.

Punch has teamed up with the leading digital marketplace for takeaway food delivery to launch two separate programmes which recognise the growing importance of food to many pubs.

The second initiative sees two Punch pubs in Yorkshire which already serve food, begin offering a takeaway menu and home delivery service to their local customer base.

The first is aimed at Punch pubs without catering facilities, giving them the opportunity to have food delivered in for their customers who can order a meal of their choice from local Just Eat delivery restaurants directly to their table in the pub.

A selection of Punch pubs across Yorkshire and Nottinghamshire will take part in the trial to offer a variety of different cuisines in the

Angela Shortland from the Midland Hotel in Stapleford, is a publican trialling the initiative. She said: “This is a fantastic initiative which caters for us as we don’t have the cooking facilities you would expect from a bigger pub. However, we now can compete by also offering a seven-day-a-week food service which we hope to see boost our drinks sales.”

Long business lunches become a thing of the past British business is under threat from a decline in professional networking opportunities resulting from the ‘death’ of the business lunch, according to new research.

The study, commissioned by restaurant booking platform, Bookatable.co.uk, reveals that two thirds of Brits who have been working since the 80s have seen a decline in business lunches over their careers.

• 30% of workers in professions that rely on relationship building - such as marketing, advertising and PR - worry that the decline could harm their business.

• For many professions, business lunches are critical to signing deals and 40% of workers say that the opportunity to bond with clients or consultants over lunch is the key driver to signing on the dotted line.

• A quarter of British workers believe business lunches give the opportunity to find out about new business opportunities, while one in five admit that business lunches help them to retain clients.

• Whilst it may be seen as a dying art, over a third of workers admit they would be more inclined to renew a contract or use a supplier after being wined and dined.

When it comes to modern business lunches, a speedy third of modern workers will race through a business lunch, spending an hour or less at the table. The average spend today of £35 per head is a fifth less than their peers in the 1980s used to spend (£42 per head).

Bookatable CEO Joe Steele said: “Our research shows that perceived expense and a lack of time are major contributing factors – but many restaurants now offer incredible lunchtime deals coupled with speedy service.

“Doing business over lunch is still a fundamental way to build vital working relationships and we want to encourage British business to get out of the meeting room and into the dining room.”

The importance of vegetarian dishes MCA have talked about the importance of vegetarian dishes previously, when our research showed an increase in the number of consumers choosing non-meat dishes, because they were appealing, not just because they were vegetarian.

Not only have we seen Pret A Manger open up a veggie-only store (albeit as a temporary ‘pop-up’ to test the market), but other concepts such as the Vegetarian Butcher are building upon the momentum. Our most recent research from the annual Eating Out in The UK report has highlighted the increased importance, with the percentage of respondents who claimed to be vegan, vegetarian or flexitarian rising from 15% to 18%, and the rises were across the board, regardless of age.

We did observe that it was the 18-34 year olds who were most likely to say that they were vegan, vegetarian or flexitarian, and this had increased from 22% to 25%, so your younger consumers need more vegetarian options.

When comparing habits of eating out to those meals consumed in the home, 23% claimed to have eaten more vegetarian or vegan food in the past 2-3 years, at home, versus 17% who said they’d eaten more out of home, but this still highlights the importance of offering a strong meat-free list of menu options.

We would recommend that vegetarian dishes are not relegated to a small corner of the menu, but placed in amongst other dishes so that they have a broad appeal, and consumers are not made to feel worse off for choosing them. It should also be the case that Vegetarian dishes can provide a higher margin and therefore are something that operators would want to sell more of.

Don’t miss out on meeting consumers’ needs, especially with high GP products!

OCTOBER 2016 17

HOSPITALITY XXXXX

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

EDUCATION

Sustainable partnership

Soil Association teams up with NUS to make a big impact in sustainable university catering The Soil Association’s Food for Life Catering Mark has announced a new partnership with the NUS’s Green Impact. The partnership closely aligns the standards of the Green Impact scheme and the Catering Mark, helping universities to provide more sustainable catering.

Any organisation – including universities, students’ unions and colleges –meeting the Green Impact standards for catering will now be perfectly positioned to achieve the Catering Mark, and those achieving both awards will receive a discount and additional support.

why schemes like the Catering Mark are already playing a part in university catering across the UK. We’re really excited that Green Impact are aligning their standards to our own as it will help link up sustainability across all aspects of catering on campus.”

Green Impact is a scheme run by the NUS (National Union of Students) encouraging pro-environmental behaviours amongst students. By linking up communication and building team responsibility it helps to raise awareness in universities about the importance of sustainability. Together with the Soil Association’s Food for Life Catering Mark this new initiative will lead improvements in catering across university campuses nationwide.

The Food for Life Catering Mark is the only standard which is independently inspected, giving students, unions and staff an independent endorsement that the food on site is ethical, sustainable, free from undesirable additives and at least 75% of the menu is freshly prepared. This new partnership will consolidate the importance of sustainability in universities.

Rich Watts, senior Catering Mark manager, said: “We know students are looking for more freshly cooked, responsibly sourced food, which is

For more information, visit https://www.soilassociation.org/certification/ the-food-for-life-catering-mark/

University on-campus dining has great Less than of students room for growth half purchase food

Exclusive new research from on-campus conducted by the NUS on food outlets behalf of Premier Foods has revealed that, despite record numbers of students attending university, dining on campus is not currently the top option when looking for meals.

Less than half of students purchase food from on-campus food outlets, and whilst nearly two thirds of students purchase food-to-go once a week or more, the vast majority of students are turning to food-to-go outlets on the high street.

In response, Premier Foods has created a solutions brochure for university chefs and catering managers with the aim of helping them create more targeted menu offers across food outlets on campus that will appeal to students’ changing tastes.

The brochure highlights how students’ food preferences change as they move through their university years, as well as containing recipes, top tips and advice to help caterers maximise sales on campus.

For more details visit: http://premierfoodservice.co.uk/2016/06/ university-on-campus-dining-has-great-room-for-growth-accordingto-our-new-research/

18 OCTOBER 2016

TUCO PEDDLES FOR POUNDS Members, directors and suppliers of The University Caterers Organisation (TUCO) peddled from Manchester to Exeter to raise thousands of pounds for the charity, Hospitality Action.

Over 100 donators sponsored the team of 18 riders, and in combination with the TUCO Conference charity raffle, have raised over £12,000 for the charity, which provides much needed support for those within the hospitality industry, who have fallen on hard times.

The mammoth ride started at the TUCO headquarters in central Manchester and concluded at the University of Exeter.

If you would like sponsor the riders, please visit http://www. justgiving.com/tuco to donate.

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Baking For Foodservice

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Indulgent T H E

C A K E C O L L E C T I O N

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Create show-stopping menus with the new Kara Indulgent winter cakes Available to order mid August

Contact your local Country Range Group wholesaler for more details

www.karafs.co.uk 0161 351 2399

@karafsbakery

On the Range

Roast Scallop with a Hazelnut Crust and Cauliflower Velouté

Cauliflower and curry are a classic combination and work beautifully in this dish created by Thomas Carr.

Thomas is head chef at The Olive Room Restaurant in Ilfracombe, North Devon, and developed the recipe “as a result of experimenting”.

24 medium scallops

Curry oil

½ tbsp Country Range Curry Powder 400ml Country Range Vegetable Oil

“Cauliflower and curry work really well and make a nice change from serving scallops with ham. This dish has lots of different textures and flavours. The cauliflower is a bit salty and the raisins are sweet so they balance nicely.”

Cauliflower velouté

“The Country Range Hazelnuts are really good quality and roast extremely well. They’re the perfect size too. The raisins are lovely and sweet, and both are very consistent. If you’re going to put a dish on your menu is really important the ingredients are the same every time.” he says.

Shake the oil and curry powder together in a jar then leave to set tle for 24 hours.

Thomas Carr

Ingredients

He explains: “I’m always picking at different foods in the kitchen and try new flavour combinations.

Thomas’s store cupboard is full of Country Range ingredients, including the hazelnuts and raisins in this delicious starter.

ON THE RANGE

The Leading Independent Foodservice Brand

1 large cauliflower 25g Country Range Butter 1 tbsp Country Range Vegetable Oil 1 onion, finely chopped 1ltr fish or chicken stock 100ml double cream

Hazelnut crust

100g Country Range Hazelnuts, roasted 65g Country Range Butter, softened 1tsp chopped chives 1tsp chopped parsley ½ tsp roasted garlic purée

Scallop roe

Country Range Flour 1 egg, beaten Japanese breadcrumbs 12 Country Range Raisins, soaked

Method

scallops over and remove from the heat.

1. Make the curry oil; cauliflower veloute, hazelnut crust and prepare your scallops (full recipe details on the Country Range website).

4. Take the scallops out of the pan and place the crust on top of each one. Quickly flash under a hot grill to cook the crust.

2. To assemble the dish, gently heat the cauliflower velouté checking the consistency.

5. Meanwhile, deep fry the scallop roe until golden brown.

3. Heat a non-stick frying pan, add a splash of oil and cook the scallops over a high heat to get a golden colour on one side. Turn the

6. Add the velouté to a heated bowl and place the scallops on top along with the roe.

7. Scatter the raisins around the scallops with the sea purslane and drizzle over the curry oil.

OCTOBER 2016 21

Merry HAVE YOURSELF A

WI N!

little Christmas IN A £500 VOUCHER AND W

W ITH P R

E M I E R FO O D

S

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

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

3. Get your entry in before 11:30pm 31 December 2016 Terms & Conditions Promotion open to UK residents, aged 18 or over, who are professional caterers and employed by a UK based catering company. Purchase is necessary (except for residents of Northern Ireland).

For Northern Ireland residents only, entrants need to visit the website above (at paragraph 2) and follow the online instructions to submit their name, contact details and the name and address of their catering company. Internet access required. Entrants may enter the promotion up to 4 times before the promotion closes. With the exception of residents of Northern Ireland, entrants will need to follow the steps in paragraphs 1 and 2 above for each entry. One winner, selected at random from all valid entries will win a £500 gift card which can be spent at a selection of restaurants in the UK. The prize will be valid for use until 20.01.18. There is no cash alternative to the prize. Entrants (except for residents of Northern Ireland) must retain proof of purchase for entries to be valid and may be required to provide proof of purchase to validate their entries and to accept any prize. Entrants must obtain their employer’s consent before entering the promotion. By entering the promotion, entrants consent to the transfer of their personal data to the Promoter and to the Promoter’s agents for the purposes of the administration of this promotion. Full terms and conditions apply.

See: http://premierfoodservice.co.uk/christmas-competition/terms-conditions/ Promoter: Premier Foods Group Limited, Premier House, Centrium Business Park, Griffiths Way, St Albans, Hertfordshire AL1 2RE.

Scotbloc

The perfect finish made easy

Simple, fast and effective, Scotbloc is easy to melt and suitable for all bakery and catering requirements, such as covering, drizzling, decorating and enrobing. The coating requires no tempering and can be used over a wide temperature range, making it practical and versatile for a perfect finish.

Contact your local Country Range Group Wholesaler for more information

>> The Hospital Caterers Association (HCA) and British Dietetic Association (BDA) have launched a memorandum of understanding to foster closer working practices between the two organisations.

The memorandum, signed by HCA chair Phil Shelley, and BDA chief executive Andy Burman, sets out an agreed formal framework between the parties.

The associations agree to work together to maintain and improve standards across hospital catering and services relating to patient nutrition and patient safety. Quarterly meetings have been scheduled between the organisations to help deliver these goals.

working closer in collaboration with other NHS professionals, to create a truly holistic approach The memorandum’s ultimate goal is to help both associations ensure that the ‘Patient is put first’ - a theme which builds on the HCA’s ‘Power of 3’ campaign to secure better collaboration between caterers, nurses and dietitians.

Phil Shelley commented: “Our ‘Power of 3’ campaign encourages caterers to become bigger than the sum of their parts by working closer in collaboration with other NHS professionals, in particular nurses and dietitians, to create a truly holistic and 360 degree approach to nutrition and hydration. From caterers’ menus and ingredients, to dietitians’ safe-guarding of nutritional content, to the final ward end delivery supported via the nursing teams, working together we can deliver excellence to each and every patient.”

HEALTH & WELFARE

Putting the patient first

>>

Dementia day provides better understanding >> Care chefs in Hampshire attended a dementia information day to help them better understand the condition.

Orchard Gardens, a care home in Bishopstoke Park retirement village near Winchester, hosted the event in association with the National Association of Care Catering, so that care cooks could experience first-hand the physical and mental challenges facing those with dementia.

The virtual dementia tour is designed to not just tell people what it is like to have dementia, but to allow them to sense it. Participants have to navigate a room designed by a team of scientists whilst wearing specially designed headphones and sunglasses and being confronted with an array of disorienting and stressful stimuli.

Nikki Toomer, customer relations manager at Orchard Gardens, said: “The number of people living with dementia is growing. Understanding what it actually feels like, even for a short time, might give staff members a deeper appreciation for what dementia sufferers are going through.”

Nutrition and Hydration Associates Training, advice and guidance on meeting national standards.

New consultancy provides support on nutrition and hydration >> The three leads for Nutrition and Hydration Week - Caroline Lecko, Derek Johnson and Andy Jones - have set up their own consultancy advisory service creating a specialist consultancy for health and social care on food and hydration-related issues.

The new consultancy - Nutrition and Hydration Associates - aims to support individuals and organisations to deliver and maintain the highest standards of nutrition and hydration care through training, advice and guidance on meeting national standards.

For more details visit www.nutritionandhydrationassociates.com

OCTOBER 2016 25

FOOD & INDUSTRY NEWS

Food &

industry news

‘BUTTER IS BETTER’ REVEALS CONSUMER SURVEY >> The demand for butter is spreading with eight out of 10 people preferring the food they eat out-of-home to be made using the pure and natural ingredient.

Operators that opt for butter could also feel the commercial benefits with a staggering 82% of people more likely to dine at the establishment if they used the butter in their dishes rather than margarine.

The independent research commissioned by Lakeland Dairies also found the single biggest motivator for eating butter is its superior taste (71%).

82% of people more likely to dine at an establishment if they use butter in their dishes

Knorr guide to help venues gain gluten-free accreditation >> Knorr has teamed up with Coeliac UK to release a gluten-free kitchen guide.

The guide – the second in the series – offers operators step-bystep instruction on how to set up a kitchen so it complies with gluten-free best practice.

It also explains how to get Coeliac UK’s gluten-free accreditation, which can help to boost sales.

Sarah Sleet, chief executive of Coeliac UK, said: “Not only does gluten-free accreditation reassure customers that your food and kitchen are safe, it has a real impact on your bottom line too. It is estimated that the catering industry is missing out on £100 million from people with coeliac disease and those they eat out with.”

In addition to the new guide, Knorr has created a host of new gluten-free recipes with Phil Vickery.

To download the free guide and recipes go to www.knorrglutenfree.co.uk

DaVinci Gourmet launches digital beverage insights publication >> Leading speciality beverage brand DaVinci Gourmet has launched DR:NK by DaVinci Gourmet - a brand new, interactive digital publication.

Created for café operators and baristas, it explores the speciality beverage market, delving into the latest trends and insights, providing the tools to grow a business and meet the needs of the ever-expanding speciality coffee industry.

The first issue focuses on the tastes of autumn and winter, exploring unique flavour combinations to apply to coffees, hot chocolates and tea offerings.

Featuring the latest market trends from around the world, this digital publication, provides tips and tricks to inspire baristas and café owners for the season ahead.

The digital publication is available to download now http://emea. davincigourmet.com/ business-support/drnk/

26 OCTOBER 2016

The first issue focuses on the tastes of autumn and winter

STARS OF THE FUTURE >> The leading lights of the hospitality industry have been celebrating the stars of the future at the annual Awards of Excellence.

Joel Gueller, of Le Manoir aux Quat’ Saisons, was named Royal Academy of Culinary Arts (RACA) Young Chef of the Year, whilst Polly Chan, of Yauatcha, took the Young Pastry Chef of the Year accolade.

Alexander Macleod took the Young Waiter of the Year title.

splash make a

with Heinz Malt Vinegar

We’re always ready to help create a great impression on your tables, so together, @KraftHeinzFSUK

Menuserve 1-2 page Stir it up Aug 16-paths.indd 1

26/07/2016 14:18

FLAVOURHOUSE

MELTING POT

Brilliant Buffets

Get your party started!

As the party season looms, it’s time for chefs to turn their attention to all things buffet. Forget limp sausage rolls and soggy vol au vents, the best chefs will be serving up something much more creative this Christmas!

Here, six inspirational chefs share their clever creations for fabulously festive finger food…

Sam Rain

winner of Bake Off Crème de la Crème and Sosa brand ambassador For a twist on “pigs in blanket”, prick some raw chipolatas and put a couple of drops of Sosa Smoked Bacon Aroma on each.

Place in a container and wrap tightly in cling film and leave them to absorb the aroma for a few hours. Once marinated, cook off the sausages.

The aroma makes the sausages packed full of flavour and is a fun bit of trickery playing with people’s minds as they look like sausages but taste like pigs in blankets!

It also means that chefs can save time in individually wrapping their sausages during the very busy festive season.

For people with dysphagia, try making sage and onion and turkey sandwich with cranberry gel, using Sosa Sage Aroma, Onion Aroma and Sosa Gelcrem, which I use to make a bread sauce jelly mix.

Simply cut triangles out of the bread sauce jelly mix, pipe or spread with turkey filling, then pipe small amounts of cranberry gel to finish the sandwich.

Clement Scellier and Bastien Rabastens founders and owners of Jimini’s (www.jiminis.com)

When we were developing our products it was clear that edible insects are a real ice-breaker and a fun talking point.

Flavoured, crunchy edible insects make the perfect nibble for a Christmas buffet or family party because they are fun and

Having a little blurb on a chalk board about the food, where it came from and what’s in it, also goes down well. We all love locally sourced ingredients and supporting local businesses.

exciting and will definitely prove to be memorable! Plus, they are far more nutritious than a packet of crisps with all natural flavourings and significantly higher levels of protein.

Ross Whitmill

chef at Ross & Ross Food, wedding and event caterers in Chipping Norton, Oxfordshire (www. rossandrossfood.co.uk) Canapé stations and DIY finger food is fast becoming a huge hit with clients. In particular, guests are loving our duck and teriyaki skewers, hot smoked paprika chicken skewers, and garlic and lemon thyme prawns all cooked on our mini-BBQs at events. Our serrano ham station with almonds and pickles to help themselves to is also very popular. >>

OCTOBER 2016 29

MELTING POT

James Davidson executive

chef (Applications, Training and Development), Rich Sauces Most people like to try a little of everything so I recommend having a flow to your menu with flavours that complement each other for example, goat’s cheese tartlets next to sweet and spicy chutneys or how about mini beef burgers with blue cheese and a spicy Cajun sauce? Or a filled pastry cup of blue cheese, forestiere mushroom and fig topped with wild rocket, so you are having a play with sweet, savoury and salty notes, also colour which makes it a feast for your eyes as well as your palette.

Having a little blurb on a chalk board about the food, where it came from and what’s in it, also goes down well. This is great for provenance we all love locally sourced ingredients and supporting local businesses.

Melissa Darbari owner of

PopKakery (www.popkakery.com) If you’re a fan of cocktails and you love a bit of cake, then you’ll adore PopTails – cocktails on a stick! They’re delicious bite-sized balls of sponge infused with alcohol on a stick to give them more of an adult twist. We make them in four irresistible flavours: Piña Colada (coconut and pineapple flavours infused with rum); Cosmopolitan (berry flavours infused with vodka); Mojito (lime and mint flavours infused with rum) and Tequila Sunrise (orange flavours infused with tequila). Strictly for the over 18s, they are sure to get the party started early!

“have a flow to your menu wit that complement each othehrflfoavours example, goat ’s cheese tartletsr next to sweet and spicy chutne ys”

Ben Bartlett

chef and brand ambassador for Lion Sauces For those craving more from a buffet, serve up some manapés – hearty, substantial canapés, bursting with robust flavour and supersized for the dude food generation.

From pulled pork sliders to scaled-down shepherd pies, this is a trend that has answered the hunger call from people tired of buffets that leave them wanting more.

Like brunch and the frappucino, manapés could be among the few culinary portmanteaux to endure beyond a passing trend – and they’re the perfect antidote for ‘hangry’ people!

Ben’s recipes for the following manapés recipes, using the Prep Premium range of FlavourHouse oils, can be found on our website www.stiritupmagazine.co.uk • Spring rolls

30 OCTOBER 2016

• Smoky chorizo rolls

• Devilled Scotch eggs

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.

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So what have the Craft Guild been up to since the last edition of Stir it up? Well, we had our Universal Cookery and Food Festival down at Laverstoke Park which was even more successful than ever, attendance up and exhibitors loving the feel of an outdoor festival rather than within an exhibition centre. Already plans are well underway for the 2017 event with a really great venue in mind.

Five ways to use...

Round Grain Rice

The winners of the Country Range Student Chef Challenge 2016 are packing their bags and ready for the travel to Eurfurt, Germany, to work with the Craft Guild culinary team. Chris and Fergus are looking forward to welcoming them along, let’s hope they remember to wear their Country Range chefs jackets and promote all that is good about the competition - all we can say is go-go girls - enjoy the trip!

How great it is to see Robbie Phillips showing us all something different to cook with Country Range Round Grain Rice. Each edition I myself learn something different to cook and already am looking forward to trying a couple of the dishes myself, so thanks Robbie for helping inspire us all.

We are planning our Christmas lunch; open to all of our members and business partners, and with presents for all the children it will be a great time, if you fancy coming please contact us at the Craft Guild office.

Anyway next month we will all be in the midst of getting those Christmas orders ready, soaking the fruit and cooking those puddings, what a sobering thought!

Enjoy!

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

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

The most mundane store cupboard ingredient can often be transformed into a plethora of deliciously different dishes with a bit of imagination and creativity.

Take round grain rice for example. This unsung hero has a greater capacity than other rice varieties for absorbing aromas and flavours, and can become the star of the show with a bit of thought, as Robbie Phillips, lecturer in professional cookery at City of Glasgow College, demonstrates…

3. Rice Pudding Croquette

Round grain rice is soft, luxurious and creamy when cooked. The grains cling together allowing you to TIP: coat with breadcrumbs and Add squid ink deep fry. Try adding toasted for rice which is hazelnuts, lemon and a hint of full of flavour thyme for an interesting take and visually on a classic dessert.

striking

1. Smoking

4. Traditional Baked Rice Pudding

Try mixing rice with some tea and cinnamon to produce a beautifully aromatic smoke, which is particularly tasty when used for game or oily fish. My favourite is Scottish mackerel served with pickled fennel and aioli.

A simple, classical pudding, which is sure to evoke childhood memories. Warm and comforting on cold winter days. Serve with poached fruits, a big spoonful of homemade jam or add some grated ginger for a zingy alternative!

2. Black Rice

5. Toasted Rice

Cook with some white wine and fish stock just like risotto, with the addition of squid ink for rice which is full of flavour and visually striking. Serve with poached white fish and wilted greens for maximum contrast.

Toast some rice and crush to a course powder.

I keep it ready and waiting in the store cupboard alongside peanuts and crispy onions to add great texture and a lovely savoury note to Thai salad or stir-fry.

About Robbie Phillips >> Robbie graduated from Glasgow Metropolitan College (now City of Glasgow College) with a HND Professional Cookery, winning the Award for Excellence. Whilst at college, he worked in a few small restaurants then went on to work in Glasgow’s West End at Stravaigin for six years, holder of 2 Rosettes from AA and Bib Gourmand in the Michelin Guide.

He became professional cookery lecturer at the college two years ago and, since then, has completed his teaching qualification for further education and will graduate this year with BA Professional Development in Tertiary Education from Dundee University. The Country Range Student Chef Challenge 2016 was the first competition he mentored a team in – and they came away with bronze medals!

Robbie Phillips

OCTOBER 2016 33

FIVE WAYS TO USE

Winter is coming

together together

By bringing Tilda rice and delicious fresh ingredients you can create the perfect dish for your menu!

Chicken and Chorizo Basmati Paella

Ham,Vegetable and Rice Cakes

Gives you 20% MORE PORTIONS than Own Label Long Grain!* 50:50 mix of BROWN and WHITE rice - perfect for school menus

Spicy Vegetable and Bean Burritos

“Tilda rice is one of the few ingredients I absolutely insist on having in the kitchen.�

Steve Munkley, Executive Head Chef - The Royal Garden Hotel, London All these recipes are available on our website

www.tildafoodservice.com *Independent yield tests, commissioned by Tilda Foodservice Ltd, June 2014.

Based on Tilda Easy Cook Basmati versus Own Label Easy Cook Long Grain.

@TildaChef

SIGNATURE DISH

e r u t a Signdish Alexis My

When it comes to cooking, it’s all Greek to the new winner of Celebrity MasterChef.

Actor and presenter of TV’s The Real Hustle, Alexis Conran used his Mediterranean background to scoop the coveted title. “I wanted to make something that tasted of Greece,” he explains.

“The flavour of the sea with octopus, the saltines and oregano flavours in the stuffed chicken and the sweet cinnamon nuts with yoghurt to finish.

All basic flavours in Greek cooking. The hard part was to make them look respectable on a plate!”

Although he enjoys being in the kitchen, Alexis never expected for one minute that he might win.

“I’ve always loved cooking,” he continues. “It’s one thing that I knew I wouldn’t embarrass myself with … not like dancing!

“My aim was to not be the first one out but then after every stage, you just want to get to the next stage and then the next and so on. Before you know it you’ve made the final three!

“It was one of the most challenging things I’ve ever had to do.

It’s the combination of the unknown challenges with the mystery boxes and invention tests along with the time pressure. Added to that cooking in an alien kitchen makes for a perfect stress scenario!”

Alexis now hopes to take his cooking further. “Maybe a book or a TV show where I can lift the lid on what proper Greek food is all about. It is a cuisine that is much misunderstood and for the most part unknown in the UK. I mean hummus is not even Greek!” he laughs.

Here, Alexis shares his recipe for pan-fried sea bream. “This was the first recipe I put together for MasterChef that was outside my comfort zone. It gave me a lot of confidence in proving that making a tasty and pretty plate of food is not impossible without being a professional.”

lid on “I carnopliefrt Gthreeek food e whatapbout. It is a cuisinood” is all much misunderst that is

Alexis’ pan-fried sea Method bream in a dill and salmon caviar sauce

1. Cut the potatoes into 1cm cubes and boil in salted water. Remove when they are cooked through but not falling apart. Set aside.

Ingredients 4 Greek farmed Sea Bream fillets (or any white fish fillets can be used) 100g fresh or frozen peas 100g Maris Piper potatoes 8 fine asparagus (thin ones), trimmed 600ml fish stock 50ml Pernod 85ml double cream

A little cornflour 1 jar Salmon eggs Juice of one lemon 1 bunch fresh dill Micro red vein sorrel Greek olive oil 4 tbs vegetable oil 100g flour Salt and pepper

2. Start the sauce by bringing the fish stock, Pernod and double cream to the boil in a wide saucepan. Reduce until the sauce is almost half the amount you started with.

Let it thicken then add the lemon juice and season with salt and pepper.

3. Cook the peas and the asparagus and transfer to an ice bath.

4. Now it’s time for the fish. The secret here is to make sure the fish is dry. Pat it with some kitchen paper towels then mix the flour with a generous amount of pepper and salt on a wide plate. Coat the fillets on both sides with the flour mixture and shake off any excess flour.

5. Heat some vegetable oil in a hot non-stick pan. Once it’s hot but not smoking add the fillets. Place them skin side down and once they touch the pan you need to press them gently down for around 30 seconds so they don’t curl up.

6. Now it’s time to put the dish together.

Add the potatoes and peas into the sauce and heat through. Do not boil!

Chop the dill and stir it gently into the sauce as you take it off the heat.

7. Using a ladle, spoon a ladle full of sauce with the potatoes and peas in the centre of a wide bowl. Add two asparagus forming an ‘x’ on top of the sauce. Then add the fish fillet on top.

Sprinkle the big orange salmon eggs around the fish, dress with some red vein sorrel and gently drizzle some olive oil around the top.

OCTOBER 2016 35

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WIN: A year’s

supply of Yorkshire Tea

Britons slurp 165 million cups of tea day (that’s 60.2 billion per year!) and we’re the second largest per capita tea consumers in the world after the Republic of Ireland – so this prize is going to come in pretty handy!

Spare yourself the sadness of running out of tea - for a year!

The prize is three cases of 10 x 80s boxes of Yorkshire Tea – which works out at an average of 6.5 cups of tea per day for one person.

‘Top’ prize for National Cake Week

With the final of Great British Bake Off due to take place later this month, the nation is, once again, going cake crazy.

Our friends Taylors of Harrogate are giving away a year’s supply of Yorkshire Tea to one lucky Country Clubber.

When you need a cup of tea, you need a cup of tea - and there’s nothing more upsetting than opening the box to discover that it’s empty. Yorkshire Tea wants to spare one hard-working reader from the sadness of running out of brews, for an entire year!

WIN

a selection of 10 fab baking toppings

Every great cake needs a great topping so, to celebrate National Cake Week (October 3-9), we’re giving six lucky readers a tub/bag of each of the following fab baking inclusions: • Mini Pink & White Marshmallows 1kg • Mini White Marshmallows 1kg • Mini Milk Chocolate Flavour Beans 640g • Caramel Fudge Cubes 500g • Salted Caramel Flavoured Fudge 435g • Chocolate Flavoured Rice Balls 450g • Multi Coloured Crispies 420g • Milk Chocolate Coated Popping Candy 630g • Mini Milk Chocolate Chips 520g • Mini White Chocolate Chips 520g To enter, send an email titled ‘National Cake Week’, along with your name, contact details and the name of your Country Range Group wholesaler, to: competitions@stiritupmagazine.co.uk.

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

Get into the Halloween spirit Get into the Halloween spirit this month with this ghoulishly gluggable competition prize.

We’ve got a case of your favourite spirits – so why not cast a spell and make some magic cocktails?!

The goody box – which is worth over £135 – contains a 70cl bottle of each of the following:

ooky The best spwi e dish nam irillts! scoop the sp

• Bombay Sapphire Gin • Smirnoff Red • Bells 8 year Old

• Jack Daniels • La Fee Absinthe Verte NV 38 • Cointreau

To enter, all you have to do is come up with a spooky Halloween name for a classic culinary dish, for example Shepherd’s Pie becomes Shepherd’s Eye. Send your spooky dish name in an email titled ‘Halloween Spirits’, along with your name, contact details and the name of your Country Range Group wholesaler, to: competitions@ stiritupmagazine.co.uk. The best name will scoop the spirits!

WIN

a case of your favourite spirits Closing date for all competitions: 31st October 2016. All winners will be notified by 30th November 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

OCTOBER 2016 37

COUNTRY CLUB

the COUNTRYclub

Behind

the brand

Provenance and quality – the key to success

A successful own brand demands a number of key qualities and, as we demonstrated in our previous Behind the Brand feature, our suppliers undergo a rigorous process to ensure all of our Country Range products are of the upmost quality and offer consistency across the board.

Food provenance and sustainability are equally key areas of importance. Caterers and their customers want to know where their food has come from - where it was grown, raised or reared, in other words, it’s point of origin. Consumers also want to know that the workers involved in growing and harvesting products - particularly in developing countries which might not have the same strict employment and safety legislation as the UK - have been treated fairly.

Herbs and Spices

An example of our commitment to sustainability and provenance is our much-heralded herbs and spices range.

Country Range offers a comprehensive collection of over 100 of the finest quality dried herbs, spices and seasoning products, each with strict set individual product specifications. In order to continue to provide the highest quality standards, our team of experts regularly travel around the world visiting our trading partners, many of whom are farmers themselves, with whom we have long-established relationships.

With raw materials imported from all over the world, it is vital that in-house processes are able to ensure that all ingredients reach you, the caterer, in a safe and unadulterated state.

Therefore, raw materials are brought into the UK where they enter a modern and efficient processing plant – which is a BRC Global Standards AA site - specifically designed for the procurement, blending and packing of quality herbs and spices.

On arrival, all materials undergo routine quality analysis through both in-house and independent laboratories before processing can commence.

38 OCTOBER 2016

Country Range takes food provenance extremely seriously and was the first foodservice brand to produce tea that is 100% sourced from Rainforest Alliance CertifiedTM farms. We also offer Country Range Rainforest Alliance CertifiedTM Coffee.

The Country Range website is packed with inspirational recipes made using our own brand products, including our extensive herbs and spices range.

Why not try this scrumptious ginger cream meringue with spiced rhubarb compote – a sure fire winter desserts menu winner? http://www.countryrange.co.uk/ recipes/ginger-cream-meringuewith-spiced-rhubarb-compote/

Or how about these delicious spiced turkey parcels with coriander raita – perfect for using up leftover turkey over the festive period? http://www.countryrange.co. uk/recipes/spiced-turkeyparcels-with-coriander-raita/

The latest technologies are combined with the genuine commitment and craftsmanship of a dedicated team to ensure that Country Range can maintain the highest level of quality assurance. All high risk materials are heat treated as standard procedure and each stage of processing is assessed to ensure quality is not compromised.

BEHIND THE BRAND

Just our cup of tea

BRC Global Standards is a leading safety and quality certification programme, used by over 23,000 Country Range 100% Rainforest Alliance CertifiedTM Tea launched certificated suppliers in 123 in 2009 and was immediately applauded within the industry. countries, with certification issued tea that is 100% sourced from Rainforest It is grown in Kenya on estates which have achieved the through a worldwide network of Alliance CertifiedTM farms. It was a project Rainforest Alliance’s CertifiedTM comprehensive standards and accredited certification bodies. we had been working on for some time and have been awarded the green frog seal.

AA is the highest was in response to demands from customers standard that can Rainforest Alliance is an international not-for-profit organisation who wanted to offer ethical trading practices be achieved. that works to protect the environment and improve living to their business. conditions for those who depend on the land for their “Consumers are becoming much more aware livelihood. Sourcing tea from Rainforest Alliance CertifiedTM of sustainability issues and the need to provide practical producers will help protect wildlife and improve the welfare help and support for workers in developing countries. of tea growing communities.

Martin Ward, Country Range Group Trading Director, said: ‘We were thrilled to be the first foodservice company to produce

‘With this product our caterers can demonstrate their commitment not only to quality but high ethical standards.”

What Rainforest Alliance CertifiedTM means: Rainforest Alliance CertifiedTM range: • Premium Blend One Cup Tea Bags – 1100s • Premium Blend Envelope and Tagged Tea Bags – 250s • Roast & Ground Filter Coffee – 60 x 50g

• Less water pollution, maintaining bio diversity and sources of potable drinking water

• Improved conditions for farm workers and communities

• Improved profitability and competitiveness for farmers

• Less water consumption in agriculture and the manufacture of produce

• Reduced threat to the environment and human health by prohibiting the use of dangerous pesticides

• More efficient farm management leading to better value

• Less waste produced from manufacturing processes • Wildlife habitat is protected and enhanced

• Less soil erosion, protecting fertile agricultural lands • More collaboration between farmers, conservationists and the upward supply change

OCTOBER 2016 39

INSPIRED BY

FLA VO UR DaVinci Gourmet is dedicated to great flavour.

Our wide range of products deliver stunning natural tastes for all kinds of hot and cold drinks for your customers to enjoy anywhere, anytime.

DaVinci GourmetEMEA @DaVinci_Gourmet davincigourmet_emea www.davincigourmet.com

BROUGHT TO YOU BY Leading to Better

ADVICE FROM THE EXPERTS

How to design your commercial kitchen

By Helen Applewhite, marketing manager of Lincat, which produces products for cooking, holding and food display, which are supplied to commercial kitchens of every kind across the globe (www.lincat.co.uk)

“Before signing off the design, ensure the chef is happy that the kitchen is fit for purpose”

>> Kitchen design should allow for flexibility to accommodate changes in the menu and future changes in capacity. One way of achieving this is by investing in modular catering equipment, which allows you to change pieces around as and when you need to.

Equipment needs to be easy to clean and hygienic. It’s also worth investing in products equipped with castors, so they can be moved for cleaning and maintenance access.

Another important aspect to consider when designing a kitchen is workflow. Think about what refrigeration and storage you need in close proximity to cooking and food preparation areas.

Dedicated preparation areas for vegetables, raw meat and dishes containing gluten will be required which must be separate from your cooking area, to avoid cross contamination, especially of allergen products.

Rising utility bills and equipment being in use for long periods of time means operators are constantly looking for ways in which to reduce their running costs. Incorporating energy efficient equipment within the design of a kitchen could make significant savings in the long-term.

Induction hobs, for example, are extremely energy efficient.

They also don’t generate heat or fumes in the immediate environment or increase the surrounding temperature.

With no naked flame or radiant rings, the surface is relatively cool to the touch. This helps to maintain a safe and comfortable working environment.

Induction is also great for kitchens where food is cooked in front of diners. Front-of-house theatre style cooking can be used for promoting seasonal produce. It can also be used for food sampling – giving customers a taste of some of the products on offer. A partially open kitchen enables the customer to observe what is happening and instills confidence that the establishment is happy to showcase the food production area. Customers can witness food being prepared from scratch and the working practice adopted by the staff. It makes diners feel as though the food has been prepared just for them, not mass produced for everyone.

Look out too for equipment that can produce maximum output from a minimum of floor space too. Consider investing in multi-functional equipment, such as a combi steamer, which can be used to roast, steam, boil and bake. By undertaking the work of several separate pieces of equipment, it can save on space in the kitchen and reduce expenditure on new equipment.

Before signing off the design, ensure the chef is happy that the kitchen is fit for purpose and that the layout suits the workflow of the kitchen. Also, check that the appropriate power supply is available and, if not, if it will need upgrading.

Finally, always buy equipment from a reputable manufacturer, with a strong track record of supplying well-designed, robustly-constructed equipment. You should also be looking at the back-up service available, such as the manufacturer’s field service network and provision of on-site training.

OCTOBER 2016 41

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LIMONATA (Lemon)

ARANCIATA ROSSA

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ARANCIATA (Orange)

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LIMONE E MENTE (Lemon and Mint)

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It’s being done in ‘Noosa’ time so we don’t have the exact timings yet. People here are very laid back and aren’t good at working to deadlines!

The plan is to serve five or six different varieties of oyster, which we will be buying direct from the farmers so they will come fresh to us straight from the sea. We’ll have two or three types of rock oysters from New South Wales, a Pacific oyster from Tasmania and Angasi oysters, which are native to Australia, and very sought after. They’re large and have a strong flavour and are pretty rare.

We’ll serve them ‘au naturel’ with kombucha granitas, a pro-biotic health drink which you pour over the oysters, or with finger limes, which contain tiny pearls that burst in your mouth.

Noosa is famous for its spanner crabs so they’ll be on the menu too, steamed and served with a garlic chilli butter or spicy chilli sauce.

The idea is that people will come off the beach in the late afternoon and sit at the bar and enjoy a glass of chardonnay and a bit of seafood.

October 26-30 is the Noosa Triathlon, which is the biggest in Australia and attracts between 60-80,000 people. It’s our busiest four days of the year and we’ll be serving 700 breakfasts, 700 lunches and 500 dinners on all four days. Everyone will be working long days, starting at 4am for the breakfast team, but it’s a very lucrative time for the restaurant.

Oliver Carruthers

ARE YOU READY FOR CHRISTMAS?

79% of people stated the most important key ingredient was

the people.

The top three food ingredients were

Editor’s note: A huge thank you to Oliver for providing a snapshot of life as a chef Down Under this year. His column has been a fascinating read.

1. Meat

FOCUS ON FROZEN

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

A kitchen staple

In the current economic climate, with pubs facing rising energy costs and continued food price inflation, using frozen food is a financial no-brainer. Research highlights that an average UK pub could save over £100,000 per annum by switching to frozen, which is a considerable figure.

Ingredients such as pre-prepared vegetables, meat and even herbs are readily available to reduce preparation and cooking time for chefs, while premium products have seen huge growth in recent years. Products such as coconut coated prawn skewers and Korean shredded chicken have enabled chefs and caterers to produce high quality, great tasting menus using frozen.

>> Challenging and ultimately changing perceptions of frozen food in consumers and across the foodservice industry has always been key to improving the reputation of frozen food and encouraging people to see it as In BFFF surveys professional caterers an everyday element of their meals. indicated that they now see frozen food Over the past five years, BFFF and the frozen food industry as a whole have put a lot of effort into highlighting its benefits to restaurateurs and other catering professionals; most recently compiling the Frozen Food Report II, a dossier of research, industry insights and analysis into the growth of the frozen food industry.

Through this effort, misconceptions surrounding frozen food have slowly been shed, with research showing once and for all that frozen food retains more nutrients than fresh food, reduces food bills and reduces food waste in professional and domestic kitchens.

as a kitchen staple with 95% of chefs stocking and use frozen ingredients and 86% believing that frozen foods are frozen at the peak of their quality, thus maintaining it for longer.

For more information visit www.bfff.co.uk

Premium prod seen huge grouwcts have recent yearsth in

2.

Stuffing 3. G

y rav

76%

of families will be looking for Turkey this Christmas Followed by Chicken 7% and Beef at 6%.

New figures from the online reservations company Open Table show that the number of restaurant reservations for December 25 has risen by 45% compared to Christmas Day 2014.

Make sure you have the Consumers No 1 favourite Gravy Bisto and Paxo Stuffing on your Christmas Menu’s this year.

For recipe inspirtation please visit

@PremierFoods_FS www.premierfoodservice.co.uk

OCTOBER 2016 45

G’DAY FROM DOWN UNDER

>> We’re planning to open a seafood bar in the restaurant later this month, which we’re all very excited about.

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

it Oh honey! I love

Make the most of the pumpkin season this Halloween with these pies from Rowse made with acacia honey. www.rowse honey.co.uk /honey-recipes /halloweenpumpkin-pies/

Windermere’s newest bar and restaurant, The Pig, is pleasing

Lamb and custard?!

punters with a very unusual dish – Bobotie. The national dish of South Africa, Bobotie is a spicy lamb based dish served with a savoury custard.

Unleash your inner ghoul this Halloween

F lippin’ frightenin’

with these fabulous pancake designs using Country Range American style pancakes.

Jumpin’ jackfruit

Street Feast traders Club Mexicana specialise in vegan Mexican classics, including this delicious BBQ pulled jackfruit burrito.

Pull the other one!

Glow way!

These funky glow-in-the-dark jellies, made using Sosa glow powder, are the perfect spooky treat this Halloween. The powder can also be used to make glow-inthe-dark ice cubes and drinks.

Don’t just use your pulled pork for a gourmet burger topping.

Instead try this delicious South American feijoada brasileira (black bean, chorizo and pork stew made with Maggi Rich and Rustic Tomato Sauce). For more Maggi recipes visit www.maggi.co.uk/professional/

nu e m r u o y e is Galvin Two of the UK’s most esteemed restaurateurs, Chris and Jeff Galvin’s new venture at the Centurion Club showcase the classic cuisine and timeless dining experience for which the brothers are renowned. Dishes include this ham hock and cornfed chicken terrine.

OCTOBER 2016 47

FOOD FOR THOUGHT

FOOD FOR thought

Exciting ideas for late autum n menus

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