AUGUST 2017
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
MORNING GLORY
Wake up to brilliant breakfasts and brunches
F iesta time! riding the Mexican wave
100% naturally sourced ingredients for a deliciously refreshing taste
FOR REFRESH’D SALES STOCK UP NOW Robinsons Refresh’d contains a minimum of 21% fruit juice from concentrate. Contains naturally occurring sugars. Robinsons and the Robinsons Arch device are registered trademarks of Robinsons Soft Drinks Limited.
Ingredients Food
Features
Favourites
05 CUSTOMER
PROFILE – The Heart of the Community
6-7 NEW FROM
COUNTRY RANGE
ged “dining habits hatovegrchazane no and people tendrevolutionisedw. Brunch has dining.“ weekend
For starters...
Keep creating a stir!
COOKS CALENDAR
22-23
MARKETPLACE
21 DICKSON’S
MELTING POT
DIARY
Mex up your Menu
12-13
CATEGORY FOCUS - Wake up to Brilliant
Breakfasts and Brunches
15 HOSPITALITY - Meat-Eating Brits and B&B Bookings
27
35 ADVICE FROM THE EXPERTS -
Let Me Entertain You... Legally
FIVE WAYS TO USE - Country Range Flour Tortilla Wraps
36-37
33 ON THE RANGE
LEADING LIGHTS
with Mike Simmonds, at GFresh Food
- with Simon Rimmer
17
EDUCATION
- Don’t Force Nurseries to Allow Unhealthy Packed Lunches
No one does ‘Sunday Brunch” better than TV chef Simon Rimmer and his impressive career comes under the spotlight in our Leading Lights interview on page 36. Meanwhile, we’re off to the United States of Mexico for an in-depth look at TexMex fusion and Mexican street food. The UK eating out scene is riding high on the Mexican wave and, if you haven’t done so already, it’s time to ‘tortilla’ immerse yourself in this vibrant cuisine! Help is at hand in the form of seven, spice-loving chefs on page 22.
INDUSTRY NEWS
8-9 THE
>> This issue we’re all about breakfast, brunch and Mexican food – and, in some cases, a happy combination of the two!
The delicious Huevos Rancheros on our cover is a prime example, and you can recreate it for yourself by following our development chef Paul Dickson’s recipe on page 21. Brunch is the most leisurely of meal occasions, a time to relax and socialise. It’s also proving a valuable revenue stream for outlets which were historically quiet during the period between breakfast and lunch. With this in mind, we take a look at emerging trends for both breakfast and brunch to help you get your morning offering on track.
04 READERS’ LIVES
10, 43 FOOD &
19 HEALTH &
WELFARE - NACC
SkyQuality of Care Homes, Care Catering
47
FOOD FOR THOUGHT Sunny Ideas for Late Summer Menus
24 MCA - A Wave
of Mexican Flavours
31 RAISE THE BAR - Mocktails
41 SPECIAL
- Win a Pancake Maker and a Mexican Crockery Bundle
FEATURE -
Hospitality Action
Contact us...
39 COUNTRY CLUB
JULY 2017
EDITOR Janine Nelson editor@stiritupmagazine.co.uk
JUNE 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
WRITERS Sarah Rigg, Amy Grace
THE COU
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Find your unique selling point
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FRONT COVER Photographed by
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AUGUST 2017
3
COOKS CALENDAR
COOKS CALENDAR AUGUST mackerel
Read ers '
Li ves
1 Name: John Miller 2 Job title: Owner/operator 3 Place of work: Hunday Manor Hotel & Frederick’s Restaurant, Workington, Cumbria
4 Typical working hours: Whatever is required!
5 How long have you worked in the catering industry? 30 years
6 Most interesting fact about you: I’m also a nice person! 7 Favourite cuisine: I don’t have one favourite – I just like good quality food of any origin
8 Signature dish: Confit of duck leg with gratin potato, red cabbage and red wine jus
9 Top culinary tip
10 Must-have
Be adventurous! don’t be frightened of trying new cooking methods and products
raspberries
plums
sweetcorn
squash
7 Summer Bank Holiday
(Scotland and Republic of Ireland)
8 – 12 Great British Beer Festival Olympia, London www.gbbf.org.uk
discovery apples
GOOD FOOD 26 - BBC FESTIVAL, 28 HAMPTON COURT PALACE, LONDON
www.bbcgoodfoodshow.com/ hampton-court-palace-festival
AFTERNOON 27 Craft Guild of Chefs 14 - NATIONAL cricket day and family BBQ TEA WEEK 20 27 - 28 Notting Hill Carnival OF WIGHT 19 - ISLE GARLIC FESTIVAL 20 28 BANK HOLIDAY www.afternoonteaweek.com
www.thenottinghillcarnival.com
www.garlic-festival.co.uk
MONDAY
25 – 27 The Big Feastival,
(ENGLAND, NORTHERN IRELAND AND WALES)
Cotswolds uk.thebigfeastival.com
SEPTEMBER bilberries
butternut squash
What’s in Seaso n?
pears
chestnuts
kitchen gadget:
Thermo mixer – it’s brilliant all-round piece of equipment
Charles Graves, my previous employers, who own a group of hotels in the Lake District for always wanting to push and do better
12 Favourite Country
Range ingredient and why? Country Range Tomato Ketchup - we took out a well-known brand and no one has spotted the difference. It’s exactly the same but much more cost-effective
apples
figs
11 Who is your inspiration and why? Kit and
3 – 5 Speciality and Fine Food Fair, Olympia, London www.specialityandfinefoodfairs.co.uk
6
BAKING INDUSTRY AWARDS, Park Lane Hilton, London www.bakeryawards.co.uk
23 – 8
BRITISH FOOD
October FORTNIGHT www.lovebritishfood.co.uk
20 Universal Cookery and Food
Festival, Padstow Farm Shop, Cornwall www.cookeryandfoodfestival.co.uk 4 AUGUST 2017
What’s in Seaso n?
21 - LUNCH! 22
Trade event for the food-togo industry, ExCel, London www.lunchshow.co.uk
21 CAFÉ LIFE AWARDS, Grange City Hotel, London awards.thecafelife.co.uk
24 – 1
October
British Roast Dinner Week www.unileverfoodsolutions.co.uk/ chef-inspiration/pub-roasts/ british-roast-dinner-week.html
& 26 - TAKEAWAY RESTAURANT EXPO, 27 ExCel London takeawayexpo.co.uk
CUSTOMER PROFILE
Ye Old Sun Inn
THE HEART OF THE COMMUNITY It’s hard to be ‘all things to all people’ – but Ye Old Sun Inn is proving just that for the residents of a picturesque village. The bustling pub is the heart of the community of Colton, North Yorkshire, providing a place to meet, eat, drink, shop, socialise and be entertained. The pub’s owners, Ashley and Kelly McCarthy, who have been in situ since 2004, have transformed the venue into a busy hub.
home is where the pub is
Says Ashley, 46: “I’ve always been a chef, working in pubs and hotels – but I like pubs the best. I met my wife in the industry and, after our first son was born, I went into teaching because of the easy hours but I missed the pub game and the buzz you get - but I didn’t want to go back to working for someone else.”
and chutneys,” says Ashley, a self-taught chocolatier, who won a Deliciously Yorkshire Taste Award for his gin-infused chocolates last year. “It started when, every year at Christmas, I used to make a chocolate house and fill it with sweets for our children. Now I make it for the local hospice and put it on display in the pub to raise money for them.”
So the ambitious couple bought the Sun Inn, which was more of a restaurant than a pub. “It had a good reputation but we wanted to go back to being a pub so we grasped it by the horns and pushed the drinking side. Food is our biggest thing and we wouldn’t be here without it, but now you can come here for a pint, not just a meal.”
In terms of their food offering, Ashley divides it into two styles: casual dining and takeaway from the outdoor pizza oven and bar. “There’s nothing else in the village so it’s nice to be able to offer people the opportunity to pick a pizza up on the way home from work,” he explains.
After buying the freehold in 2009, the McCarthys set about extending the premises, creating two rooms for drinking, a separate restaurant – and a chocolate shop! Outside is an al fresco dining area with outdoor pizza oven.
But the main element is “restaurant quality food but with pub flair”, all made using local produce.
Whilst Ashley is firmly entrenched in the kitchen, Kelly runs the front of house, and the team comprises four chefs, plus four full-time and 12 part-time front of house staff. Their son Ben, 16, who has Down syndrome, is truly in his element front of house too. “He loves the interaction with customers so I’ve been abandoned in the kitchen,” laughs Ashley. “He likes the glory of doing food festivals with me though!
Country Range Herbs and Spices are Ashley’s go-to products for adding flavour to his dishes. “They really are exceptional quality,” he advises. “I use the Country Range Mixed
“This pub has been our life since 2004 and has fulfilled everything we have ever wanted – but monopolised it too! I can’t remember life before it now.”
“The chocolate shop is a big bolt-on for the business and we also sell homemade jams
Pub ’s owners Ashley and Kelly McCarthy
Spice in our Eccles Cakes (along with Country Range Sultanas and Soft Brown Sugar) and they’re our biggest sellers at our coffee mornings.”
AUGUST 2017
5
NEW FROM COUNTRY RANGE
The Leading Independent Foodservice Brand
Fiesta time!
Popular TexMex dishes in the UK are nachos and fajitas, but Mexican gastronomy offers a wealth of delicious dishes
Baked Mexican Rice
>> Mexican cuisine is the hottest food trend in the UK this year – and Country Range has all the products you need to bring a taste of central America to your menus. Widely regarded as the best own brand in foodservice, we’re constantly developing new product lines to help busy caterers keep on top of their game.
Our comprehensive Mexican and TexMex offering provides a quality and cost-effective, one-stop shop to satisfy your culinary needs and get your diners drooling. Have a look below for a few ideas of what you can do with some of our ingredients.
Hot garnish >> Garnishes are vital to the presentation of Mexican dishes – think fresh coriander, wedges of limes and, of course, sliced jalapeños. These spicy green peppers provide an injection of heat and are commonly used on things like nachos, tacos and quesadillas.
Salmon Enchiladas Chicken & Chorizo Empanadas
This month, we’re launching Country Range Sliced Green Jalapeños in Brine in 3kg jars. Once opened, store in the refrigerator and use within 15 days.
• Country Range Sliced Green Jalapeño Peppers Pack Size: 3kg Drained Weight: 1.55kg
Why not give these recipes a try? Salmon Enchilada
Take a couple of defrosted Country Range IQF Salmon Portions and cut in half lengthways, lightly oil with a little olive-pomace oil and give it a good dusting with Country Range Fajita Seasoning before putting in a pre-heated oven for 4-5 minutes until half cooked. Place a 10” Country Range Tortilla Wrap in the middle of the chopping board and add a slice of the part-cooked salmon to the middle, top with
6 AUGUST 2017
a good spoon of re-fried bean mix. Roll the tortilla around the salmon and envelope the ends to create a cigar shape. In an oven proof dish add a couple of spoons of Country Range Salsa and pop two of the rolled enchiladas on top, spoon a good amount of our Chilli Con Carne sauce over the wraps and top with a handful of our Country Range Mozzarella /Cheddar Cheese Mix. Bake for about 12 minutes at 180°C, sprinkle some sliced jalapeños and fresh coriander before serving with salsa, guacamole and sour cream.
See this month’s promotions for deals across the Country Range TexMex essentials! Refried Beans Fry off some diced red onion, diced red and green peppers, Country Range Crushed Chillies in a little unsalted butter. Add a couple of spoons of Country Range Ready to Use Chilli Con Carne Sauce, drained red kidney beans and some chopped coriander and cook off for 3 minutes until the beans start to break down and sauce begins to thicken. Season with a little salt and pepper, add more chilli flakes to taste and set aside to cool.
• Country Range 10” Tortilla Wraps (5 x 10) • Country Range Red Kidney • Country Range Sliced Green Beans in Water (800g) Jalapeño Peppers (3kg) • Country Range Sauce for • Country Range Mozzarella/ Chilli Con Carne (2.2kg) Cheddar Cheese Mix 70%/30% (1kg)
NEW FROM COUNTRY RANGE
For the full recipes check out our website at www.countryrange.co.uk
Lime Posset
Pulled Pork Tacos
Refried beans Chicken & Chorizo/Vegetarian Refried Bean Tostadas
Pulled Pork Tacos Heat a sachet of the pulled pork to the cooking instructions, take a few 10” tortillas and cut them in to 2 x 5” rounds but don’t discard the leftovers. (Go to page 27 to see our development chef Paul’s ideas on how to use them up!) Warm the 5” wraps in the microwave for a few seconds. Build the tacos using the pulled pork, salsa, refried beans, a simple slaw made with red and white cabbage and a little ranch dressing, some sliced avocado, fresh coriander and sliced jalapeños and tomato and finish with a drizzle of sour cream.
• Country Range 10” Tortilla Wraps (5 x 10) • Country Range Pulled Pork in BBQ Sauce (1kg) • Country Range Sliced Green Jalapeño Peppers (3kg)
Cool down with a little Lemon Buttercream Cake >> What could be better than some zingy lemon buttercream to cleanse the palette after a spicy Mexican meal. Perfectly balancing lemon curd swirls with sumptuous buttercream and a light sponge, our new Lemon Buttercream cake will really hit the spot with your diners. Frozen for convenience all you have to do is remove the packaging, place on a serving • Country Range Lemon Buttercream Cake plate and try and hold yourself back from trying it until it’s defrosted. Pack Size: 1 x 14 Pre-portioned
AUGUST 2017
7
THE MARKETPLACE
T he Marketplace
Keeping you up-to-date on new products and services within the foodservice industry
New additions to Viva frozen yogurt range >> Pritchitts has unveiled three delicious new flavours to its low fat Viva frozen yogurt range. The new flavours - blueberry, coconut and chocolate – are a great substitute to ice cream. Made with 40% fresh natural yogurt and containing less than 1g fat per 100ml scoop, they make a delicious dessert when served with fruit or are an ideal base for nutritious smoothies. With six flavours in the range, caterers can also choose from natural, strawberry and mango. All the products are low fat, GM free, vegetarian, gluten-free and contain no artificial colours, sweeteners or preservatives – making it easier for schools to meet school meal standards, as well as cater for special dietary needs.
8 AUGUST 2017
PREMIUM PORK Damhus Premium Pork Bockwurst is one of the highest pork content gourmet hotdogs in the UK at 91% pork. Made from a traditional German recipe using a natural hog casing rather than a manmade collagen casing, the meat is coarse and flavoured with a seasoning blend and Beachwood smoke. The 90g product is 16cm long, and can be grilled, boiled, steamed or barbecued.
THE MARKETPLACE
RENAISSANCE FOR LOOSE LEAF TEA >> Finlay Beverages are planning to take foodservice tea by storm with their groundbreaking new loose tea brand, 95°.
FUTURA FOODS LAUNCHES VEGAN CHEESE >> Futura Foods, the UK’s leading supplier of Mediterranean-inspired dairy products, has launched Mozzarisella, a vegan cheese, to help operators cater for the growing demand for veganfriendly dishes. Veganism has soared in popularity and prevalence in recent years, with the number of vegans in Britain rising by 360% in the 10 years between 2006 and 2016. Chefs and caterers are starting to realise they must adapt their menus accordingly in order to be able to cater for the variety of special dietary requirements they may encounter. Commenting on the launch, Kenneth Axen, MD of Futura Foods, said: “Mozzarisella is a fantastic vegan cheese alternative which tastes great and even has the same stringy effect as Mozzarella when melted on pizza.” Mozzarisella is made from rice and is suitable for vegans, vegetarians, coeliacs and those with a dairy intolerance. It is available in several formats including an Individually Quick Frozen Grated variety to be used straight from the freezer, for quick and easy use and to limit wastage.
Available from this month, the brand new range features the finest loose leaf teas from around the world, including tea from Finlay’s very own estates. Ian Bryson, MD at Finlays, said: “The tea market in the UK is about to undergo a renaissance. A new breed of tea lovers will come to expect far more from their tea, both in taste and overall drinking experience. It’s time to make tea the star, and our new range puts operators at the forefront of this change.”
Chickpea coating provides gluten-free status >> The FoodFellas have launched gluten-free chicken goujons which have a chickpea coating. The goujons are formed using chunks of chicken breast and shaped into uniformed pieces and can be deep-fried or oven-baked.
HOLY GUACAMOLE! >> Two exciting new frozen avocado products have been launched under the AvoGrande banner. AvoGrande Supreme Guacamole is made from 100% Hass avocados with visible chunks of avocado which provide the texture and appearance of a homemade product. With added red bell peppers, jalapeños, and spicy seasoning, this guacamole has a nice warm kick and has a 3-5 days chilled shelf life once opened. Another exciting product is AvoGrande Avocado Slices and Dices, which are IQF frozen in 500g pouches and can be used for sandwiches, paninis, wraps, melts, salads and pizzas.
A taste of France >> Two French desserts are the latest additions to The FoodFellas’ range. Pomone Tarte Au Citron is made in the Loire Valley and features a shortcrust base filled with luxurious lemon flavoured filling. Pomone Normandy Apple Tarte is made with the same shortcrust pastry and filled with a creamy egg custard and topped with apples. Each cake is pre-cut into 10 portions.
AUGUST 2017
9
FOOD & INDUSTRY NEWS
Food &
industry news NEW GUIDANCE ON GLUTENFREE CATERING >> Coeliac UK has launched new guidance ‘Catering gluten-free: how to get it right’, produced in collaboration with the Food Standards Agency. Culinary Association of Wales president Arw yn Watkins (front right) with WACS continental directors Domenico Maggi, Dragan Unic and Mir oslav Lubek
WALES MAY BID FOR GLOBAL CHEF EVENT
The guidance provides practical advice for caterers, from sourcing the right ingredients, cleaning and hygiene, storage, preparation and cooking, through to service and quality assurance.
>> Wales is to consider bidding for a global event following its recent success hosting a major European chefs’ conference.
Whether catering for a hospital, school, care home or prison, the advice and processes for producing safe and trusted gluten-free food are the same.
The Culinary Association of Wales (CAW) hosted delegates from 20 countries at the World Association of Chefs’ Societies (WACS) European conference at the Celtic Manor Resort. A £83.7million project to build an international convention centre at the Resort is due for completion in 2019 and will be able to cater
for banquets with up to 3,500 guests. Arwyn Watkins, CAW president, said: “The Celtic Manor Resort would like the Culinary Association of Wales to consider, in the future, hosting the WorldChefs congress, possibly in 2022 or 2024.” The food and drink sector in Wales employs 223,000 people, contributes £17billion a year to the economy and is more than half way towards achieving the Welsh Government’s target of 30% growth or an extra £7billion by 2020. www.welshculinaryassociation.com
To download a copy visit: www.coeliac.org.uk/form/ gluten-freevolutionguidance-form
HELPING YOU SERVE A CEREAL FOR EVERYONE with our harvest home bag in a box
FOR MORE INFORMATION VISIT www.cerealsuccess.co.uk ® Reg. Trademark of Société des Produits Nestlé S.A. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
OSM603_Stir It Up Mag Ad_131x184mm.indd 1
10 AUGUST 2017
06/06/2017 15:38
CATEGORY FOCUS
Morning Glory
WAKE UP TO BRILLIANT BREAKFASTS AND BRUNCHES
Fast facts
Women aged over 45 are most likely to look for breakfast low in sugar. This sector is set to grow 4.4% in the next four years
All-day breakfasts Students are blurring the lines when it comes to breakfast and university caterers are seeing growing demand to see it on the menu throughout the day. The University Caterers Organisation (TUCO)’s recent Global Food Trends Report identified two key breakfast trends for this year – the Hybrid Breakfast and Breakfast 24/7. Matt White, chair of TUCO and director of catering, hotel and conference services at the University of Reading, explains: “From indulgent delights to fusions favourites, consumers are abandoning traditional breakfast rules in favour of a ‘what you like, when you like’ style of eating – which means people are ordering everything from waffles to doughnuts and burgers for breakfast. The time to eat breakfast is also changing, no longer does it have to be your morning meal – with our 24/7 culture we’re seeing a rise in all day breakfast options. There’s no such thing as a taboo time for this meal occasion – so bring on the eggs benedict at midnight!”
Breakfast on the go 30% of Out of Home breakfast diners eat on the go with hot rolls and patisserie being popular choices. Cakes are rarely eaten for breakfast but muffins with healthy inclusions, added protein and reduced sugar are becoming more popular, offering convenience and health benefits to those eating on the go.
12 AUGUST 2017
Breakfast’s status as the most important meal of the day has been serving it well of late. From cereal cafés to bottomless brunches, the breakfast market is booming with Britons spending £13billion a year. In less than 10 years, the number of weekend breakfast visits has increased by 20% and eating breakfast out of home is now an established habit, with 49% of the population doing so at least twice a month.
In years gone by breakfast out of home was the reserve of hotels and cafes, but other venues are getting in on this lucrative act, with pubs and restaurants opening their doors in the morning to welcome diners.
Products that are high in protein and contain superfoods are rated by young consumers (16-35s) at breakfast time
Granola bars and single-serve porridge pots are another healthy option which people will grab on the way to work. “Grab and go items which cater across the morning and into the afternoon are perfect for secondary schools and fit into the way students prefer to dine,” suggests Brian Eastment, Major’s executive development chef. “From serving breakfast burritos or sarnies infused with a sumptuous applewood and hickory smoke or a kick of spicy fajita to savoury or sweet baked products like muffins are all perfect contenders for breakfast morning snacks and can even make it through to lunch.”
Be a fruit and nut-case One of the food sectors which interacts heavily with breakfast cereals is the fruit, nut and seed sector as people seek to find ways to add flavour but more importantly health benefits to their breakfast of choice. Breakfast cereals is one of the most important complementary foods with porridge oats the key partner as many people use their favourite fruit, nuts and seeds as toppers in the morning to introduce a greater level of functional health to their breakfast. With so many superfoods coming from this sector such as goji berries,
Older consumers are more likely to choose something high in fibre, reflected in their higher than average use of porridge
cranberries, almonds, walnuts, flaxseed and chia seeds, it offers a great way for breakfast menus and occasions to be enriched and made more appealing in a natural way. For a breakfast packed with protein, fibre and nutrients, Sosa development chef Sam Rain has created strawberry almond milk quinoa with dried cranberries and freeze dried strawberries and raspberries (full recipe at www.stiritupmagazine.co.uk/recipes).
Let’s do brunch Brunch as a meal occasion was unheard of 10 years ago – but it is now big business. Cyril Lavenant, NPD’s director of foodservice UK, explains: “Some 16% of breakfast occasions away from home occur at the relatively late time of between 10am and 11am, meaning that lunch for some might then become just
CATEGORY FOCUS
Parmesan waffles with avocado cream and a poached egg
urite o v a f ir e h t e us many pueito,pnleuts and seeds catsional fr o introduce fun st. toppersaltth to their breakfa he a quick bite of something light that people bring from home. In that case, they would skip buying their lunch from outside. So as breakfast away from home grows, especially if this happens later in the morning, there is a danger breakfast will cannibalise lunch business. That’s a trend foodservice operators should watch.” It therefore makes good sense for operators to stock and offer items on their menus that are versatile and perfect for a range of meal occasions throughout the day, says Gordon Lauder, MD of Central Foods. “Items like crumpets, waffles and pancakes are not only ideal for brunch, they can also be served at other times of the day too. They can be topped with a range of different ingredients and flavours, which makes them very versatile. “They also tap into one of the trends for 2017 – comfort food. It’s known as the taste of yesterday trend, providing memories of childhood, and in these uncertain political times, it’s a trend
avocado bagels with cream cheese
al ing your tradition Why not try serv cooked breakfast as a sharing platter
Preserve your
reputation
Emma Macdonald, founder of The Bay Tree, advises:
Toast and pastries are classic breakfast items and tasty toppings or fillings are a simple way to introduce customisation. Unusual flavours can be an early morning wake up call. Consider jams or marmalades with added alcohol, or luxurious all butter curds.
Deliver seasonal all year round. As autumn arrives, consumers can personalise a hearty bowl of porridge with a dollop of their favourite preserve.
Visual appeal is key to buffet style offerings. A stack of single serve jars can build a colourful yet cohesive display to wow customers with!
that’s going down well in foodservice.” Kenneth Axen, MD of Futura Foods, suggests adding halloumi cheese to a brunch salad to mix up ingredient combinations and keep things fresh or sandwich between wholemeal bread and an egg for the perfect vegetarian equivalent of a bacon bap.
Breakfast and brunch cracked A main ingredient to offer on a loaded dish is an egg option; scrambled, boiled, or poached they’re all packed full of protein and with egg consumption up 18% this year, this will keep brunch menus on trend. Use an on vogue multi-seeded or sourdough bloomer, like those from
Kara, to create indulgent bacon, egg and avocado sandwiches or a gourmet open brunch sandwich, which can be served with scrambled egg, smashed avocado and topped with smoked salmon. Drawing inspiration from Mexico to the Middle East, eggs are being overhauled and given a new lease of life, says Fergus Martin, Major Development Chef. “Why not try incorporating a huevos rancheros, with a kick of Major Fajita or Piri Piri Mari Base, or a vegetarian Mediterranean or Moroccan infused Shakshuka alongside your Turn to traditional brunch page 21 to find menu? Or a grab the recipe for and go Mexican our delicious scrambled egg fajita front cover dish, breakfast burrito as Huevos a spicier option for Rancheros your grab and go?”
Flavour forecast McCormick’s 2017 Flavour Forecast predicted breakfast options with big, global flavours would be sought after by a generation of flavour adventurists this year. Steve Love recommends: “Try warm, sweet congee; traditionally served savoury, the Far East’s creamy rice porridge takes an unexpected turn with exotic rice varieties, warm spices and fruit juices. Top with mango, coconut or a balsamic drizzle and more!” On-trend sorghum grain bowls – an ancient whole grain native to Africa which is mildly nutty in taste with a hearty texture - are delicious paired with plant-based milks and aromatic cinnamon and ginger, or, for a walk on the wide side of breakfast, opt for a Middle Eastern-inspired breakfast hash – tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel – topped with a spicy skhug (pronounced shug) sauce.
AUGUST 2017 13
HOSPITALITY
Raising the ‘steaks’ in Britain’s pubs Grilled steak has been unveiled as Britain’s favourite pub dish. According to new research by Mintel, sales of pub meals grew by an estimated 14% between 2012 and 2016 to reach £7.4billion. In the same time period, sales of alcoholic drinks grew by 6%, while soft drink sales rose by 7%. The poll also revealed that pub goers are increasingly there for the food – 89% in fact. And it seems that many pub-goers aren’t afraid to splash the cash on pub fayre. Over three in five (63%) are prepared to pay over £10 for dinner at a pub (excluding drinks), with 18% happy to spend between £15-£19.99, 10% comfortable paying between £20-24.99 and 8% prepared to splash out over £25. Looking to the future, over two thirds (69%) would be interested in seeing pub or bar dishes which are made with premium ingredients.
Sales of pub meals grew by an estimated 14% between 2012 and 2016 to reach £7.4billion
The UK’s favourite pub dish: 1. Steak tops the menu with one in five Brits choosing it as their favourite pub dish 2. Roast dinners (19%) 3. Burgers (15%) 4. Fish and chips (14%) 5. Pies (5%)
Trish Caddy, foodservice analyst at Mintel, said: “When it comes to food, it is not just about venues using premium ingredients, but also creating standout menu options that customers have come to expect, such as build-your-own dishes, set menus and a wider range of healthy options. “Value-for money gastropubs are currently fuelling the pub sector, but looking to the future there is a growing appetite among pub-goers for more premium offerings.”
“No gloom at the inn” A combination of a low pound, the Brexit vote and the triggering of Article 50 has delivered a surge in bookings at Britain’s world-famous bed and breakfasts. Analysis of booking data from more than 5,000 bed and breakfasts carried out by eviivo, an online booking specialist for independent hotels and B&Bs, indicates that forward bookings are up 19.2% year on year compared with the same pre-Brexitvote period. Thomas Messett, CMO of eviivo, said: “There is no gloom at the Inn. Our B&B customers are seeing two benefits from a lower pound. First, more bookings from UK consumers concerned about their reduced spending power abroad. Second, an increase in bookings from international customers, keen to take the opportunity to enjoy a British break at a favourable exchange rate.”
Brits will fork out more for quality meats Meat-eating Brits have a taste for quality and are prepared to put their money where their mouth is when it comes to eating meat dishes in restaurants, says a new survey. Danish Crown claims more than two thirds of people are prepared to fork out more for a dish out-of-home if it uses meats that are high in quality and fully traceable in origin. Allan Hansen, foodservice director, Danish Crown UK, said: “Demand for new and more premium meat dishes in the UK has been given a real boost thanks to Britain’s love of gastro-dining and food trends, like barbecue and street-food, which have catapulted meats like pulled pork and aged steaks onto menus.”
AUGUST 2017 15
YOU CAN REALLY TASTE THE BENEFITS NO Artificial Colours, NO Artificial Preservatives, NO GMO, NO Added MSG & NO Fuss
SUITABLE FOR A GLUTEN FREE DIET
Cooking Sauces
Texan Barbecue Sauce A sweet Texan Style Sauce with a smoky flavour
A tasty Mexican meat feast
Method
Texan Pork Roast
1. Pre heat the oven to 200c Gas mark 6
Ingredients
3. Place the pork into a roasting tray and cover with the marinade
1.5kg of Pork, slit the topside of the joint with a knife to allow sauce to absorb 500g Uncle Ben’s Texan Barbecue Sauce 4 Cloves of Garlic crushed 4 tbsp. Dark Brown Sugar 2 tbsp. Worcester Sauce 2 tbsp. Red Wine Vinegar
2. Mix all ingredients together except the pork to make a marinade
4. Cook in the oven for 1 ¾ - 2 hours. Keep basting the pork with the marinade during cooking 5. When cooked, remove the pork from the roasting tin 6. Add hot water to the marinade in the tin and stir to make a sauce
1 tbsp. Ground Black Pepper
7. Slice the pork, pour over the sauce and serve with mashed potato and vegetables
1 tbsp. Allspice
Serves 10
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 2017
s Some nhuerirseorwien grow t children food anpdart in its t ake aration prep
don’t force nurseries to allow unhealthy packed lunches
Purnima Tanuku OBE, chief executive of the NDNA
Nursery schools should not be forced to allow children to bring packed lunches when extended hours are introduced next month.
From September, the government’s ‘free’ childcare policy will be extended from 15 to 30 hours per week but the Department for Education has stipulated that the funding does not cover food.
But the National Day Nurseries Association (NDNA) says nurseries are being put in an “awkward position” of having to ask parents for money for meals and also the “policing” of packed lunches.
This means that nurseries can charge for meals and snacks – but they can’t charge parents for meals as a condition of place, which means that parents have the choice of providing their own packed lunch.
Purnima Tanuku OBE, chief executive of the NDNA, said: “NDNA wholeheartedly supports the many benefits of children eating freshlycooked meals in nurseries. The nutritional and social benefits of sitting down to eat meals together are well documented.
”
The ‘Early Years Entitlements: operational guidance for local authorities and providers’ booklet states: “Providers can charge for meals and snacks as part of their delivery of the free entitlement as long as parents are not required to pay as a condition of taking up their child’s free entitlement place. Providers may give parents other options including waiving or reducing the cost of meals and snacks, or allowing parents to bring in a packed lunch.”
nurseries are being put in an “awkward position” of having to ask parents for money for meals
“Nurseries should not be forced to allow children to bring in packed lunches. Firstly, studies have shown that the majority of packed lunches do not meet national guidelines on nutrition. If children are in nursery all day, they need to have a good, nutritional meal. For parents, the knowledge that their child is having a healthy, cooked meal and snacks every day is a huge benefit of nursery.
”
“Some nurseries grow their own food and children take part in its preparation, which is a rich learning experience for them. “Nurseries also struggle to store lunches safely due to space in fridges. There is a real risk of cross contamination for children with severe allergies. If children bring their own food into the premises, keeping these children safe is much more difficult.” A Department of Education spokesperson said: “We are clear that parents can be charged for discretionary items, such as food, or for trips – but this cannot be a condition of taking up a free place.” For more information visit www.gov.uk/government/ publications/30-hours-free-childcare-la-andearly-years-provider-guide.
Rose has the recipe for success A school cook from London has scooped first prize in a national competition. Rose Khan, from the London Borough of Barking and Dagenham, beat top school chefs from across the UK to be crowned the winner of the third annual McCain Simply One Pot Meal Competition.
“The UK is globally ahead on healthy eating, with 59% of UK students eating what they consider to be a healthy diet”
Her recipe for Chicken and Potato Cakes won over the judges at the final cook off at Eckington Manor, Worcestershire, where MasterChef: the Professionals’ winner, Mark Stinchcombe, is head chef.
Rose commented: “The secret to a great one pot meal is to think outside of the box. I took McCain Simply Diced Potatoes, mashed them up and then created the potato cakes. These were served on a bed of chicken Bolognese, which is leaner than using beef, adding to the dishes’ nutritional value.” For one pot meal recipe inspiration and to find out more about the McCain Simply One Pot Meal Competition, visit www.mccainfoodservice.co.uk/.
AUGUST 2017 17
EDUCATION
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>> A stark variation in the quality of care homes at a regional and local authority level across England has been highlighted by new research. The North West is the worst performing region in England when it comes to the proportion of satisfactory care homes, whilst London is the best performing region. In some areas such as Stockport or Salford, older people and their families face little choice of quality care, with three in five homes rated not good enough. The analysis by Independent Age, the older people’s charity, also found:
The North West contains seven of the eight worst performing English local authorities on care home quality, with one in three care homes across the region performing poorly.
“The market is simply not providing a decent choice for older people and their families"
The North West (33.6% of care homes performing poorly Yorkshire and The Humber), (32.2%) and South East (28.2%) are the worst performing regions of England for care home quality.
London (20.3% of care homes performing poorly), the East of England (20.8%) and the South West (21.1%) are the best performing regions for care home quality.
Celebrating three decades of raising the profile of care catering The National Association of Care Catering (NACC) has celebrated its 30th anniversary with a special afternoon tea reception, hosted by Baroness Howe. Dignitaries, founding members, past and present national and regional officers, NACC ambassadors, premier partners, media partners and industry associations gathered to honour three decades of the association’s outstanding work, achievements and camaraderie. The NACC is the voice for caterers from all areas of the care sector across the UK. Neel Radia, national chair for the NACC, said: “Over its 30 years, the NACC really has made a huge impact on care catering. Through our annual events and campaigns, guidance documents, network and the partnerships that we have formed, we really have improved the sector’s standards and reputation. “For example, care chefs are now rightfully recognised as highly-skilled and knowledgeable professionals, the lack of a dedicated qualification for the sector has been addressed and we have taken the fight to protect Meals on Wheels to Roger Denton, the NACC’s national secretary; Sophie MPs and the Murray, the NACC’s national deputy chair; Baroness public.” Howe; Neel Radia, the NACC’s national chairman
2017 Regional Great British Care Awards Nominations Now Open Nominations are now open for this year’s Regional Great British Care Awards. The awards are a series of nine regional awards celebrating excellence across the care sector and aim to promote best practice within social care.
The analysis is based on CQC inspections of care homes which rate homes as either ‘Outstanding’, ‘Good’, ‘Requires improvement’ or ‘Inadequate’. Simon Bottery, director of policy at Independent Age, said: “No one should be forced to live in an unsatisfactory care home but our analysis shows this is the grim reality in some parts of the country. “The market is simply not providing a decent choice for older people and their families but there is little indication that local authorities or the government are giving the problem the attention it deserves.” For more information visit www.independentage.org/sites/default/files /2017-04/Regional_care_home_performance_briefing.pdf.
Category winners from each of the nine regions will go through to a National Final in spring 2018 at the ICC in Birmingham. Professor Martin Green OBE, chief executive of Care England said: “The Great British Care Awards looks to redress the lack of recognition that people who work in social care receive, and is recognising and rewarding the very best in “The Great the social care workforce, British Care giving them praise and Awards looks to respect for the redress the lack of transformational work recognition that that they do every day.” people who work in social care For more information receive" visit www.care-awards. co.uk/nominate.
AUGUST 2017 19
HEALTH & WELFARE
Stark variation in the quality of care homes revealed
DICKSON’S DIARY
Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school.
It’s later than breakfast, which implies you’ve had a nice lie-in, and it feels more leisurely than lunch because you’re not restricting it to an hour-long time slot.
Country Range Piri Piri Seasoning or Chilli Flakes. Cook until golden brown then add in a handful of sliced, leftover new potatoes. When hot, crack two or three eggs on the top, add some Country Range Grated Cheddar and grill. Serve as a sharing dish in the pan – there’s something so satisfying about eating out of the pan!
From a caterer perspective, it’s a great way of filling the quieter mid-morning period, and enticing diners in with delicious comfort food and hangover cures.
A similar idea is to chop up some Country Range Hash Browns, mix with some scrambled egg, bacon and cheese then bake in a massive pan.
One of my favourite brunch dishes is bacon and sausage hash. Take some Country Range Sausages and Country Range Bacon and cut them up into small pieces then fry in butter with either some
Avocado is the superfood of the moment and hugely popular on brunch menus.
You can’t beat a good brunch. It’s like having the best of both worlds.
(as seen on our front cover) 200ml Country Range Tomato & Basil Sauce 1 tsp Country Range Crushed Chillies 1 tsp Country Range Piri Piri Seasoning Country Range Tortilla Wraps 3 eggs
For a sweet treat, try Country Range American Style Pancakes with crispy bacon, Country Range Maple Syrup, yoghurt and blueberry compote – all served in individual pots so that customers can ‘build their own’. Drinks-wise, brunch is all about strong coffee, fruit juices and, if you’re up to it, Bloody Marys! Country Range Fruit Juices are brilliant – serve in pitchers for sharing. Happy cooking,
A nice way to use it is to rub some stale sourdough with garlic and olive oil and
Paul’s Huevos Rancheros recipe Ingredients
griddle it off until lightly brown. Top with mashed avocado and some chopped tomatoes and basil, for a delicious vegetarian brunch dish.
1 tbsp Country Range Olive-Pomace Oil 1 diced red onion 1 diced green pepper 1 tsp Country Range Garlic Purée
Method 1. Heat the olive-pomace oil and butter in a frying pan until butter is melted. 2. Add the onion, green peppers and garlic and fry until soft. 3. Add the fajita seasoning, crushed chillies and tomato & basil sauce
100ml water
4. Add a little water to let down the mix and stir through
Salt and pepper to taste
5. Season with salt and pepper to taste.
Paul Dickson 6. Gently crack in 3 eggs making sure to keep them separate. 7. Cover the pan with a lid and allow the eggs to set in position. 8. Cook for approximately 6 minutes or until the whites have cooked through. 9. Serve with a garnish of basil and some lightly toasted, soft Country Range Tortilla Wraps.
Serve with a garnish of basil and some lightly toasted soft tortilla wraps
AUGUST 2017 21
THE MELTING POT
Pork tacos
Mex up
your menu
It’s a trend that has filtered across all areas of foodservice so it’s time that all caterers turned up the heat on their menus. Here, seven “hot” chefs share their tips and advice on how to “Mex” things up…
Emma Macdonald founder of The Bay Tree www. thebaytree.co.uk
Hands-on food like tacos, burritos and nachos appeal to children. ‘Build your own’ has the added fun factor of getting a little bit messy. The smoky, spicy flavours of Mexican dishes can be easily toned down for young palates by adding yoghurt, giving a gentle introduction to heat. The trend for pulled pork continues. Carnitas – the Mexican version - translates as ‘little
22 AUGUST 2017
meats’. Pork is cooked low and slow then deep-fried to add crispy bits before being packed into tacos and topped with coriander and a wedge of lime.
Armando Gomez de Orozco
head chef at Lupita We can observe a trend on street food where tacos, tostadas and wraps (mainly burritos) are the main attraction all over, from the mainly traditional restaurants, to the more recent ones offering a version or a fusion. We can find any combination from octopus, tuna tartare, sea bass and lobster to rib eye, pork pibil, pork belly, duck and venison and recently insects, most notably grasshopper have been a popular, albeit trendy, delicacy. Always the base ingredient of any good taco is the one that has a good quality corn tortilla. (Serving tacos on a fresh prepared tortilla is the only way this trendy dish
The Mexican wave continues to sweep across the UK, with 2017 being billed as the year of the big ‘taco takeover’. should be served in order to do justice to a Heritage of Humanity Cuisine. Many providers are now realising this is quickly becoming a necessity to maintain authenticity and be considered one of the better quality restaurants).
Steve Love principal research chef EMEA, McCormick (UK) Ltd
Flavour Forecast 2017 highlights Plancha: Flat-Out Grilling, as a red-hot trend. From Mexico, and also Spain and France’s Basque region, the plancha (a thick, flat slab of cast iron) creates a sizzling, smoky, sear-flavoured crust. Grillers can use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
THE MELTING POT
Classic mojito cini Ribeye steak with porand mushrooms, pepper de salt and salsa ver
No plancha? No problem! Schwartz Fajita Seasoning, a blend of onion, garlic and spices, adds instant, authentic Mexican flavour. Perfect in fajitas, burritos, tortillas and enchiladas – just stir-fry with chicken or beef; or combine with tomatoes, onion and cucumber for a spicy salsa.
Ben Bartlett
celebrity chef and brand ambassador for Lion sauces Mexican food gets its character from chilli peppers, cayenne and jalapeños, all said to have mood-lifting properties – no wonder diners crave them!
Chicken & Chorizo Empanada
sauce with bird’s eye chillies. Serve with cooling dips such as sour cream and chive dressing to tone down the temperature.
James Davidson
executive chef, Rich Sauces • The secret to a good salsa is to dry-roast the tomatoes, chillies and onion to get maximum flavour out and before mixing all ingredients together. • Use lard to get a truly authentic flavour into to all your Mexican style dishes being made, instead of veg oil or butter. • Keep a BIG bunch of fresh Cilantro by your side at all times when cooking Mexican style foods. Add it plentifully and use as a fresh garnish, whilst not throwing those stems away. Chop them up finely and toss them into salsas, guacamole, cabbage slaws, or in stuffing into those burritos or tacos.
Broaden appeal with a range of heat levels to suit a variety of tastes, from a spicy warmth to a fiery heat. Make milder-spiced beef tacos, pulled pork burritos, quesadillas and delicious yet simple seafood tostadas with a flavoursome and punchy Cajun Why not and tomato mix it up? sauce, or turn Creating new flavours up the heat by doesn’t need to be adding a Piri restricted to savoury Piri hot
• Try unusual cuts of meat. Mexican cooking provides an excellent opportunity to explore inexpensive dishes. Why not try cuts of meat. Slowly adding lime to a posset cooked butts, for a refreshing shoulders, and shanks dessert. will reward you with silky tenderness and intense flavour at half the cost of prime cuts. It’s also a great way to use up all those leftover trimmings and using them up for daytime/evening specials options!!
Tortilla chips with a cheese dip and salsa
Lime Posset
• Theme up an evening, not forgetting to link in the bar drinks options to create a good Mexican evening. Offer classic Mojitos, a spicy Margarita, and Ponche (Tequila Punch), as too a well chilled classic beers such as Corona or Sol.
• Mexican food is a great way to incorporate and broaden out the veggie offering on your menu, whilst keeping it healthy as well. Think of all those fresh vibrant ingredients (peppers, avocado, corn, red/green onions, tomatoes, chickpeas, beans) you can get placed into a good fajita or burrito
Serge Nollent
head of culinary at Young’s Foodservice Caterers looking to create moreish Mexican menus should consider experimenting with new ingredients to create delicious dishes with a difference. Our Young’s MSC Fish Pie Mix, made simply from delicious diced Alaska Pollock & Pink Salmon, sourced from the cool, clean waters of Alaska is ideal for a tasty taco filling. Simply mix with Mexican spices of your choice, top with salsa and serve alongside a fresh wedge of lime for a fresh and tasty summer dish packed with flavour.
Willie Pike
Major’s consultant development chef Scotland Like many universities up and down the country, schools need to follow suit and bring the high street in. Secondary school menus in particular have to be slick, quick and doable which is why Mexican inspired dishes are perfect. From healthy breakfast burritos to fusion tacos, chicken, lean mince, beans or vegetables infused with an international Mari Base, Korean, Thai, Fajita, Bombay, to eat in or grab and go, as long as the offer is tasty and authentically spicy, even healthy versions will have the canteen bustling.
AUGUST 2017 23
MCA
Wind forward 20 years, and we are now accustomed to fantastic Mexican flavours brought about by the new wave of burrito chains, starting with Daddy Donkey, followed quickly by Chilango, Tortilla and many others; we also witnessed the birth of a new style of Mexican restaurants led by Masterchef winner Tommasina Miers with Wahaca.
By Mark Wingett Editor, MCA. Eating and Drinking Out Market Insight
A wave of Mexican flavours! >> The first experience of Mexican cuisines and styles of eating came to the UK in the 1980s with brands such as Chiquito’s, and in American restaurant brands such as TGI Friday’s; this first Mexican wave introduced the ideas of fajitas, quesadillas and burritos, however the quality of the product wasn’t necessarily of great quality, nor reflective of true Mexican cuisine. A running joke at the time would be that you could create 50 different dishes with the same four ingredients!
And right now, we are experiencing the true Mexican and TexMex experiences of the Tacqueria, a casual bar and restaurant featuring great drinks and tacos. On the drinks front, the latest trend is Mezcal, a form of Tequila, but made in more of an artisan way and giving a better quality drink. Whilst Mezcal may be associated with having the worm in the bottle, that is reflective of the 1980s version of Mexican, try the new quality Mezcal, and you wont drink Tequila again!
Tequila sunrise
Vegetable tacos
On the food front, tacos are the latest and best thing, with taco specialists springing up such as Breddo’s, El Pastor, Corazon or Bad Sports (all in London), but these new operators are giving us dishes such as: • Sea bream taco on fresh corn tortilla • Crispy chicken thigh with sweet pecan mole • Slow cooked pork carnitas with chipotle mayo • Sea urchin, scallop and peanut on crisp tostada So, don’t hold back on giving your customers a taste of Mexico, but do make sure it’s the 2017 version, not the 1980s!
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24 AUGUST 2017
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so hard to believe! We have not long ago had the heats of the Craft Guild Graduate Awards, where some of the finest talent around have been pushing themselves to their limits to get in the ‘Hall of Fame’ as a graduate achiever. Now celebrating its 15th year, we will reveal the achievers at the lunch on September 11. Our annual cricket day will be with us at the end of the month, apart from professional events as you will see we run social ones for our members too. If anyone would like to be part of this, whether enjoying afternoon tea, playing cricket, offering up raffle prizes etc please contact the Craft Guild office. National Chef of the Year and Young National Chef of the Year heats have been taking place over the last few weeks with heats being held in London and Sheffield, and the finalists will now be aware of just who they are and will be mentally preparing for their greatest challenge in the final at the Restaurant Show on October 3. If you are around at the show please do come and support this great competition, and also do pop by the Craft Guild stand to say hello. This month we have the talented Paul Dickson sharing his inventive five ways to use Country Range Flour Tortilla Wraps. Must say the Tortilasagne is my particular favourite – I’ll be trying that one myself. We have various events coming up over the next few months, please do take time to look at our website and see just what we are up to and where we are. There is always a chance to join in and take part. So until next month…
Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild
Five ways to use...
Flour Tortilla Wraps
Ride the Mexican wave and get creative with tortillas
The Mexican food revolution is sweeping across the UK with more new outlets opening than any other type of cuisine. With 2017 being dubbed the year of the “taco takeover”, Country Range development chef Paul Dickson shows you how to ride the Mexican wave and create five deliciously different dishes using Country Range Flour Tortilla Wraps…
1. Tortilla pizza Use our Country Range 12” Flour Tortilla Wraps topped with a little of our Chilli Con Carne sauce to create a quick and easy Mexican pizza. Build the layers as you would a traditional pizza, top with our grated Mozzarella cheese and bake in a hot oven before finishing it with sliced avocado, NEW Country Range Sliced Green Jalapeños and a little rocket. Delicious!
2. Homemade Cajun spiced tortilla chips This is a fantastic way to use leftover tortillas by cutting them into wedges, coating them with a little Cajun spiced olive oil and baking at 180°C for 6-7 minutes. These are perfect served with a fresh made guacamole or hummus.
3. Tortilasagne Use tortillas the same way as you would use lasagne sheets to create a Mexican inspired spin on the Italian classic. Use our Chilli Con Carne sauce to make the meat filling and instead of the white sauce use a little sour cream. Top with a good sprinkle of our grated mozzarella for a super flavour packed main.
4. Cinnamon sugar tortilla crisps Take a couple of our tortilla wraps and spread a little butter across them as if buttering toast, sprinkle with a generous amount of cinnamon and sugar and cut in to triangles. Bake at 180°C for 6-7 minutes and serve warm as a Mexican accompaniment to our Salted Caramel Ripple Dairy Ice Cream or with a fresh fruit salad.
5. Baked egg in a tortilla shell In a lightly greased muffin tray take half tortilla wraps and carefully press in to the individual moulds. Crack an egg in to each mould and sprinkle with a little crushed chilli and sea salt before putting in a preheated oven for about 8 minutes. Add some grated cheddar and a few jalapeños and bake for another 5 minutes or until the cheese is bubbling. Serve with some streaky bacon and crushed avocado as the perfect Mexican inspired brunch.
About Paul Dickson Country Range development chef Paul Dickson swapped his chef’s hat for a sombrero to rustle up these MexicanPaul Dickson inspired treats. The Country Range Tortilla Wraps are his go-to ingredient for creating on-trend TexMex dishes. Frozen for convenience, Country Range Tortilla Wraps are available in two sizes: the 10” wraps are packed 50 to a box and the 12” wraps are packed 100 to a box. They come wrapped in packs of 10, so you can defrost a pack as required, meaning less wastage.
AUGUST 2017 27
FIVE WAYS TO USE
August already,
WWW.FUTURA-FOODS.COM
@FUTURAFOODS
REMARKABLE HERITAGE AND DIVERSITY OF
Continental Cheeses Futura Foods are acknowledged leaders in sourcing and supplying cheeses from around the Mediterranean. Having specialised in this region for over 15 years, the company is now proud to include Italian, Greek, Cypriot, French and Spanish cheeses in their outstanding portfolio. This superb range includes cheeses of long-standing tradition and heritage right through to modern day, perhaps even unheard of in the UK historically. The company has a highly experienced team of ‘cheese experts’ who are dedicated to providing full sales, technical, marketing and logistical support as part of the tailored service for the retail and foodservice industry sectors. With a flexible and established distribution network, Futura can deliver their range of Mediterranean cheeses seven days a week to all parts of the UK and Ireland. Here are a few examples of our wonderful Continental collection starting with some interesting background information about our highly popular and versatile Italian PDO cheeses.
A LITTLE DETAIL ABOUT THE CHEESES
Parmigiano - Reggiano PDO This cheese is made to a recipe barely changed since the 12th century. It is made with skimmed milk, which reduces the fat content. However, it is also very hard when mature with significantly lower moisture content than Cheddar. Superb simply eaten in chunks, and probably the most versatile cheese in the world for cooking, as it dissolves when heated, leaving behind a sweet, fruity, tangy flavour in virtually any savoury dish you choose to make - from bread to sauces, soups, salads and pasta.
Gorgonzola PDO Rustic yet elegant in appearance with a melt-in-the-mouth texture, musky aroma and sweet spicy tang. It is thought to be the first blue cheese. This is a very versatile cheese to stir into steaming pasta or added to sauces and dips. The highly popular Gorgonzola Picante PDO is a firmer, sharp, blue cheese made with unpasteurised cow’s milk. It has a white or pale yellow compact, crumbly texture speckled with blush-green marbling. The cheese is frequently enjoyed as a dessert with fruit.
Grana Padano PDO
Created in the 12th century this hard cheese is now made in the Padana Valley and is now the most popular of all PDO cheeses. Classically used on Pastasciutti al dente, in ravioli and in a vast range of other recipes.
Fontina PDO This exceptional semi-soft cheese is made from the milk of the Valdostana cows that graze at the foot of Mont Blanc. The cheese is famously used in a fonduta, a dish in which the cheese is whipped with eggs and cream.
Tallegio PDO Tallegio is another ancient Italian cheese which was created to preserve the local milk from the cows grazing the summer alpine pastures. The surface of every cheese is imprinted with the distinctive four leafed brand. This is an excellent table cheese and it can be eaten in its natural state or used in various recipes because it melts so readily. Typically served at the end of the meal with apples, pears or figs or in pastas, risottos, soups, omelettes and salads as well as in some types of pizza and crêpes.
TWO GREAT FRENCH CH
EESES
Brie De Meaux AOC Brie is one of only 46 Fre nch cheeses protected by the AOC label which guarante es the quality of the che ese as well as where and how it is made. Brie must be made in specific areas wit h calf rennet and 25 litres of unpasteurised milk. Brie is best eaten at roo m temperature and enj oyed with a red wine or a gla ss of vintage champagne.
Camembert de Norman
die AOC
Camembert is one of the most famous French che eses and is said to have been created in 1791. The AO C granted in 1983 states it must be made with raw milk. The cheese is ideal served with fruity elegant red wines or a traditional cid er.
ALL TH RECIPES ESE C FOUND O AN BE N OU WEBSITE R
Plus these increasingly popular
Continental Favourites Feta
WWW.FUT
URA-FOOD
S.COM
Halloumi
Cranberry, Feta & Walnut Salad
Halloumi Skewers with Chilli, Lime & Coriander Dressing
Quinoa & Pomegranate Mediterranean Salad
Vegetable & Halloumi Kebabs
RAISE THE BAR
RAISE
Drinks pairings for spicy food
Sugar counterbalances any richness and the lime stands up to any fiery elements
>> Cocktails normally have a lot of flavours going on so they are usually able to stand up to big flavours in food. As a general rule, fruity and sweet drinks work well with spicy food as they counterbalance the intensity of the spicy flavours. The main thing is to make sure the dish and drink complement and enhance each other. If a dish is particularly rich you can match it with a little bit of sweetness and a little bit of citrus. Also depending on the spice used, chilli goes well with fruity and citrusy flavours while spices like anise, cloves and pepper, a dark spirit-based cocktail is probably better suited. What about the base spirits? Again as a wide rule, white spirits are better suited for fish and vegetarian dishes while dark spirits are more suited to meat like beef, duck, game.
The UK’s
A drink I particularly like to use is the Caipirina, a blend of muddled sugar and lime and cachaza (a rum-like spirit from Brazil). The sugar in this drink counterbalances any richness while the lime will stand up to any fiery elements of the dish. The cachaza will provide the backbone of the drink. You can use aged cachaza for something richer or a regular cachaza for a lighter style of drink. Also the drink is versatile so you can add all sorts of fruit to it to add an extra layer of flavours. Luca Cordiglieri, president of the UK Bartender’s Guild
No. 1
Natural spread brand
AUGUST 2017 31
STOCK UP NOW
E S D I G W N E N ORE RIB M N E EV
ENAR Y
#1 juice drink brand*
** y u b d l u 84% wo
ÂŁ4M media spend this summer! Sources: *EXT IRI MarketPlace GB, 52 w/e to 25/12/16, All Consumption Occasions, RIbena Juice Drink 3. **Based on research by Marketing Sciences Unlimited, October 2016. Light - 80% less calories than regular soft drinks. RIBENA and Ribenary are registered trade marks of Lucozade Ribena Suntory Ltd.
On the Range
ON THE RANGE
The Leading Independent Foodservice Brand
Mike Simmonds
“The Country Range Piri Piri Seasoning is a very versatile product and I’ve used it in both of these dishes”
Tasty and nutritious lunches are in big demand on university and college campuses, and these two delicious dishes from chef Mike Simmonds definitely hit the spot. Mike is a partner at GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire, and uses a wealth of Country Range ingredients to create on-trend meals for his discerning student diners. “The Country Range Piri Piri Seasoning is a very versatile product and I’ve used it in both of these dishes,” he says. “It brings the spice of Portugal to life and has a great balance which suits most
people’s palates. Fresh mango is always a favourite ingredients and it works really well with the chicken and the Piri Piri in the ciabatta. “It’s great to have all of the different beans together in one handy tin in the Country Range Five Bean Salad. As for the soup, it’s a really easy dish to make, it’s vegan and it works out at just 45p per portion. It’s also really nice served chilled on a warm summer’s day.”
Chargrilled Piri Piri chicken ciabatta
Tuscan bean soup
(10 portions)
Ingredients METHOD
Ingredients Country Range Stone Baked Ciabatta x 10 5 Chicken fillets 25g Country Range Piri Piri Seasoning 40ml Country Range Rapeseed Oil 1 fresh mango 20g fresh coriander 1 lime, zest & juice 2 Little Gem lettuce 150g Country Range Real Mayonnaise Salt & pepper to taste
METHOD 1. Slice the raw chicken fillets in half lengthways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
(10 portions)
2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime then mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
800g Country Range Five Bean Salad in Water
3. Wash and dry the little gem lettuce and leave the leaves whole.
15g Country Range Smoked Paprika
4. Place your char grill or heavy bottomed frying pan on a medium heat. Add a little rapeseed oil then carefully place the chicken into the pan. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
25g Country Range Vegetable Bouillion
5. Once the chicken is cooked keep warm then gently warm the ciabatta.
30g fresh basil
6. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom, followed by the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango. Put the ciabatta roll top back on and serve straight away.
1kg Country Range Chopped Tomatoes 150g Country Range Tomato Paste
100g red onion 2 cloves fresh garlic 70ml Country Range Olive Oil 1 yellow capsicum Salt & pepper to taste
1. Chop the red onion, garlic and yellow pepper. In a large pan gently sweat off the vegetables with the paprika in the olive oil. Do not allow the vegetables to brown. Add the tomato paste and gently cook out for a few minutes. 2. Add the vegetable bouillon to 3 pints of boiling water and set aside. Drain off the five bean salad and rinse with cold water. 3. Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour. 4. Season to taste and add the chopped basil before serving.
AUGUST 2017 33
ADVICE FROM THE EXPERTS
Let me entertain you … legally While the multitude of routes now available for a venue to play or stream music brings with it great choice - the flipside is that it has legal complexity. James Luck, commercial director for soundjack, reviews this legal maze and advises on the best way to avoid a hefty fine.
>> The options to deliver entertainment today are not only widespread, they have become that much easier. All you have to do is pick your Spotify or iTunes playlist, press shuffle and away you go. No more need to purchase the latest CD collections, hire live bands or go to the expense of having a jukebox installed - or so it would seem. The stark truth however, is that this supposedly simple “plug and play” solution could land you in very hot water. It could cost you thousands of pounds in fines, damage your reputation and even end up with a prison term imposed. If you wish to play music in your venue, you need to have the correct licence. Depending on whether you use Spotify or iTunes, the radio, TV, a jukebox, play CDs and even a live band there will be some form of licence required. And it doesn’t end there. The legalities and level of licence will be determined by the source of music, type of venue, size of venue and the number of people, but we can guide you through this. There are two types of licence, PPL and PRS for Music, and the likelihood is you’ll require both. There have been some very high profile cases in recent years where publicans, club owners and even hairdressing salons have fallen foul.
For example, in November 2015, the Socialite Bar, in Muswell Hill, North London, was fined by PPL to the tune of £19,000 and The House of Hair and Beauty, in Preston, had to cough up £1,500 for PPL in July 2010 and was banned from playing music. But you can avoid being the next high profile case. PPL collects and distributes money on behalf of record companies and performers while PRS for Music represents songwriters, composers and music publishers. So it’s easy to see why both licences are more than likely needed. Still unsure as to whether or not you need to be covered? The easiest way to answer that question yourself is that, if you play any form of “original” music whatsoever to customers in your venue, then the answer is probably yes.
Soundjack is
While the process may seem complex a tablet-based music and is indeed a legal maze, it need not system with profiled be. My advice is if you are music service tailored unsure whether or not for individual you need to be businesses www. licensed, you should For more soundjack speak to a reputable information on .com and knowledgeable music licensing, supplier to review visit www.ppluk. your options.
In November 2015, the Socialite Bar, in Muswell Hill, North London, was fined by PPL to the tune of £19,000
com or www.prsfor music.com.
93% of bars and pubs believe that playing the correct music creates a better atmosphere for customers
Music in bars and pubs increases sales by an average of 44%
91% of managers and business owners either “agreed” or “agreed strongly” that playing music makes customers and staff happier AUGUST 2017 35
LEADING LIGHTS
Leading Lights
Simon Rimmer Chef Simon Rimmer is a regular on our TV screens, hosting Sunday Brunch on Channel 4 with Tim Lovejoy, as well as appearing on Great British Menu and Saturday Kitchen, along with various food-related documentary series. He co-owns several restaurants and gastro pubs in the UK and Dubai including Green’s, a vegetarian restaurant in Manchester.
Is vegetarian food becoming more popular amongst meat-eaters? It goes in peaks and troughs. There are times where a new wave of people want to go down that route – and we’re in the midst of one at the moment. People seem to be eating a varied diet and choosing to go meat-free on a regular basis. There are others who choose a plant-based diet but aren’t vegans because they wear leather shoes and jackets. It’s really interesting and you have to respond to the needs of the customers. Greens has been going for 27 years and, at the moment 70% of our dishes are vegan, but two years ago it was 30%.
What advice can you offer fellow chefs when planning their vegetarian offering? Meat and two veg is the staple of most menus but veg and two veg doesn’t work so you have to make the dish balance in a different way. If you’ve got a fillet steak, it’s job done, but you can’t do that with aubergines. You need to be more creative. Flavour, texture and appearance are what make a great dish.
Brunch, as a meal occasion, is now very much in vogue. Why do you think that is – and what would be your perfect brunch? People just eat out more and aren’t restricted to specific times. Four years ago the brunch concept was alien outside of London but dining habits have changed and people tend to graze now. Brunch has revolutionised weekend dining. My ideal brunch would be an overload of bacon with American sour pancakes, maple syrup, orange and carrot juice and as much coffee as you could throw at me.
You bought a restaurant in 1990 – but had no culinary experience. What were you thinking – and how did you manage to pull it off? When I was a student I worked front of house in bars and restaurants, and I just fell in love with the industry. When I left university, I worked as a freelance designer but I always had this nagging feeling in the back of my mind. I really missed working in food and drink so my business partner and I said ‘Let’s take a chance’ and we bought Greens. We were lucky with the location in a part of Manchester that was becoming quite cool. There wasn’t the competition that there is today and customers were nowhere near as sophisticated. It was a lot of luck, hard work and a lot of joy.
What benefits does being a self-taught chef bring? I didn’t know what was right and wrong so I was pretty creative! It was all about instinct and what ‘felt right’. I had a child-like excitement which still hasn’t stopped. The downside was that I had to learn backwards because my rudimentary skills weren’t as good as my creative skills, so I had to learn things like filleting fish and how to butcher meat.
As a busy TV chef, how much time do you actually get to spent in the kitchen of your restaurants/gastro pubs? I’m on site every day that I’m not filming but I don’t do anywhere near as much service as I used to. I’ve done my time standing at the stove – it’s a young man’s job! Instead I’m in the kitchen developing new dishes and chefs.
You’re a champion of “magpie cuisine”. Tell us more. Not being trained, I would look at something I liked and think ‘I’ll use that’ but not in a conventional way. So maybe taking Jamaican rice and peas and putting it with a Japanese influence – and making it work together. I’ll steal ideas from anywhere!
36 AUGUST 2017
on with Brunch is now abimtsea. lSocimcaonsi’s favourite changing eatingitha maple syrup! d an n co ba h w es ak nc Pa is Your recent TV series ‘Eat the Week with Iceland’ showed busy families how to make healthy, tasty food using frozen products. Do you think there is still a “snob factor” around professional chefs using frozen products? Which is your fave frozen product and why? Yes I do think that some chefs believe frozen isn’t as good as fresh even though in blind tastings, frozen is at least as good as fresh in terms of flavour profile. I made a documentary about this and was pleasantly surprised. Frozen peas are one the greatest things you can buy and are brilliantly versatile.
LEADING LIGHTS
As a restaurateur presenting Channel 4’s Tricks of the Restaurant Trade, what’s the best ‘trick’ you’ve come across? Upselling is one the greatest things restaurants can do, as long as it’s done well. It’s about making it fun and not forcing something down your throat. Diners appreciate getting really good advice and recommendations but you have to train your staff properly. Knowledgeable staff make all the difference.
And now for three questions that we ask all of our Leading Lights… 1. What are your three kitchen secrets? i) Always make sure your protein is at room temperature before you cook it.
ii) Acidity can save many dishes (but not cream-based). If your dish tastes bland, add a teaspoon of any kind of vinegar and it will bring it to life and stimulate the tastebuds.
iii) You don’t need to spend hours peeling butternut squash. Roast it with the skin on and eat the whole thing – it’s delicious.
2. What is your favourite ingredient and why?
Photo credit: John Carey
Rose water – it’s amazing with anything containing red fruits or with grains like quinoa and cous cous. One spoonful magically lifts the dish but no one can work out what it is.
3. Please could you share your favourite recipe, along with your reasons for choosing it? I love chicken thighs. The meat has so much more flavour and texture than breast. And they love a good massage with a succulent marinade. This dish is dead simple but delicious. Splitting the marinade in half is really interesting. One half gets cooked with the chicken whilst the other stays raw. So when you eat it you know the two flavours are related but they have a distinct difference. Think of it like being at a family party - you can tell you’re related to most of the people but you don’t look exactly alike!
Chicken Thighs with Marinated Tomatoes
We were lucky with the location in a part of Manchester that was becoming quite cool. There wasn’t the competition that there is today and customers were nowhere near as sophisticated. It was a lot of luck, hard work and a lot of joy.
Ingredients
Method
12 x skinless and boneless chicken thighs
1. Marinade – mix it all together, then divide into two bowls.
6 plum tomatoes, cut into quarters
2. Put chicken in one
300g cooked brown rice
and tomatoes in the other. Cover and leave both overnight.
6 finely chopped spring onions Parmesan, finely grated to garnish
3. Next day take
Marinade
250ml extra virgin olive oil 3 cloves garlic 50g soft dark brown sugar Zest and juice of 1 lemon
15g sea salt 15g smoked paprika 30ml sherry vinegar 30g finely chopped rosemary 5g turmeric
the chicken out of the marinade and roast at 200°C for about 20 minutes.
4. Mix the onions with the rice.
5. Serve tomatoes and marinade on top of the rice, then chicken, garnish with cheese.
AUGUST 2017 37
MAKE THE MOST FROM THE TREND FOR EVERYTHING AMERICAN THIS SEASON INTRODUCING OUR NEW SMOOTH AND CREAMY New York Deli Style Mustard THE PERFECT TABLE TOP PARTNER FOR YOUR CLASSIC HEINZ TOMATO KETCHUP Nearly 8 out of 10* guests are more likely to order food when Heinz is on show so check out the rest of our table top range.
@KraftHeinzFSUK * Brand Advantage 2014 excluding Heinz Yellow Mustard (mild)
COUNTRY CLUB
the COUNTRYclub
Exclusively for customers of The Country Range Group
Flippin’ fantastic American-style pancakes make the perfect on-trend breakfast or brunch, and can be personalised to be as healthy or naughty as you like! Serve with bacon and maple syrup for a true US take, or add fruit and chocolate sauce for a sweet treat.
WIN
A Pancake Maker!
We’ve got a Swan Party Wok And Pancake Maker worth £80 to give away to one lucky Country Clubber. This versatile gadget not only helps you make perfect pancakes at the dining table, it also features six mini woks to provide a bit of theatre to your dinner party. The prize also includes a Come Dine With Me game and recipe book to get you started. To enter, send an email titled ‘Pancake Maker’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.
Mexican on a plate
WIN
a Mexican crockery bundle
Mexican cuisine is all about strong, vibrant colours and flavours – and the crockery it is traditionally served on certainly reflects that. Red, lime, teal and plum are popular hues – and the perfect way to present your tacos and tostadas. We’ve got a bundle of Mexican crockery up for grabs. The prize – from World of Flavours - includes: • A ceramic tortilla warmer, which holds up to 15 tortillas • Ceramic nacho and dip bowl • Ceramic taco holder • Ceramic four-piece dip serving set For your chance to win, send an email titled ‘Mexican crockery set’, 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 August 2017. All winners will be notified by 30th September 2017. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about
AUGUST 2017 39
25th 2017
Celebrating 180 years of
Anniversary
SPECIAL FEATURE
1992
Hospitality Action Hospitality Action is celebrating its 180th birthday this year and the Country Range Group is giving this important charity a very special present – by making it our chosen charity, in this our silver jubilee year, for the year.
Established in 1837, the year Queen Victoria came to the throne, Hospitality Action has been helping hospitality people for 180 years. As the foodservice industry continues to grow, so do requests for their support and the charity has become an anchor within a fast-paced environment that is filled with people battling all kinds of issues.
But what exactly does Hospitality Action do? • A grants programme
They ensure no one is left to face difficult times alone, by providing:
• An Employee Assistance
for financial help
• A retiree scheme, called
Programme (EAP) offering care and assistance 24/7 • Alcohol and drug awareness seminars for hospitality students
Golden Friends, to combat loneliness in older age
Make Hospitality Action your charity of the year Profit sector workers are being encouraged to make Hospitality Action their charity of the year and raise vital funds for their contemporaries. Ideas for fundraising in the workplace include cake sales, fancy dress days or quiz nights - and these events will not only help to raise vital funds but boost morale too.
Lunch Box Day Hospitality Action is asking companies and employees to donate their lunch money to the charity on Friday September 22. There are two ways companies can get involved:
1) If lunch is a benefit for the team: ask them to bring in a packed lunch and donate the money normally spent on lunch to Hospitality Action
2) If lunch is not normally a benefit: treat them to lunch and ask the team to donate the money they would normally have spent Hospitality Action is also encouraging participants to tweet a photograph of their lunch using @HospAction and hashtag #SandwichSelfie.
What services can be accessed through the Hospitality Action EAP?
Personal issues and problems can have a major impact on the way people work. This can result in reduced performance, absence or lack of focus at work, and can become a significant cost to the business, not just in hours lost, but in lost productivity and an unbalanced working environment. Experience shows that many small problems if “nipped in the bud” can be prevented from escalating. Hospitality Action’s EAP service is a proactive, fully supported, totally confidential scheme that includes:
• Web chat and telephone help • Hardship grants – line, 24/7, 365 days a year
• Bespoke managerial reports, employee booklets, employer’s briefing document, posters and subscribers’ newsletter
• Managerial advice line • Managed referrals • Personal counselling – both telephone and face -to-face counselling
where our criteria are met
• Advice and help sheets topics include: Health & Wellbeing; Working Life; and Financial Matters
• Parenting Helpline – topics covered include: pregnancy and birth, single parenting, shared parenting, and teenage challenges
• Elder Care – support and advice on caring for an older relative
• Legal information and guidance • Whistleblowing service – • Financial planning and a confidential service giving debt advice
• Mediation • Addiction support expert help with alcohol, drugs, gambling or other addiction issues
employees the opportunity to report any work-related concerns to an independent third party
Taking on a challenge Have you always wanted to sky dive or climb the three peaks? Make your wildest dreams a reality by being sponsored to take on a 10K run, a 100 mile bike ride or something even tougher. Or maybe you could put forward your own inventive fundraising ideas...
Gillian’s Story Gillian has worked in pubs from the age of 18. A popular landlady for a decade, when Gillian was diagnosed with cancer her world turned upside down. No longer able to work, Gillian instead faced daily courses of chemo and radiotherapy. The treatment left Gillian feeling ill and exhausted made worse by the hour’s drive each way to and from the hospital. It also brought back memories of her daughter Maxine’s cancer treatment who sadly passed away from the disease two years ago. Newly separated from her husband, Gillian was fraught with worry over how she would pay her mounting bills and turned to Hospitality Action for help. They were able to give Gillian a weekly grant to help towards her general living costs, greatly reducing her anxiety at this sensitive time.
To find out more about Hospitality Action please visit www.hospitality action.org.uk.
• Critical Incident and Trauma Support.
AUGUST 2017 41
We’re fully booked three weeks in advance now, which never happened before Nick Otley, Owner at Bunch of Grapes, Wales. Winner of the 2016 Best British Roast Dinner
Enter the Best British Roast Dinner Competition and make your roast famous at ufs.com/brdw1
E H T N T U R C T S YO U S D U R D A O W R E E P R O T N BUY I OU’LL LOV Y
500
BONUS POINTS for every eligible entrant2 Not a member yet? Sign up now at UFSChefRewards.com3
1GB bona fide catering establishments and their employees 18+. Entry is limited to one entry per establishment. Enter by completing the entry form on www.britishroastdinnerweek.co.uk. Opening date for entries is 00:01am BST 2 May 2017 and closing date is 23.59pm BST 1 October 2017. Nominations will be validated with the establishment in question and may involve providing additional information on their roast dinners. The catering establishments will have the final decision on whether it wishes to continue with entry into the promotion, and may revoke their application. Prizes: One overall “Best British Roast Dinner” title with £10,000 in total worth of public relations support and a winner’s trophy. Four regional winners will also receive £2,500 worth of PR support and a regional winner’s certificate. Visit www.britishroastdinnerweek.co.uk for full terms and conditions. 2T&Cs apply. 3Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at www.ufschefrewards.com. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost. Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.
industry news
TIMID ABOUT TAP WATER >> A new survey by YouGov reveals that more than 70% of Brits feel uncomfortable asking for a glass of tap water when out and about. Only a quarter of people (25%) know their rights when it comes to asking for a glass of tap water or filling a reusable water bottle in public buildings and businesses, possibly leading them to buy bottled water or other drinks when on the go. The YouGov survey, commissioned by Brita UK and environmental charity Keep Britain Tidy, also found that 57% of people believe businesses that serve food and/or drinks should be required to provide free drinking water to the public, regardless of whether they are a customer or not. Currently, licensed premises including bars, theatres and restaurants are legally required to provide free drinking water on request in England, Scotland and Wales, although they can charge for the use of a glass. The full Understanding provision, usage and perceptions of free drinking water to the public in the UK’ report can be downloaded at www.keepbritaintidy.org/.
5133164_Cadbury Hot Chocolate Country Range Group 2 Trade Advert_AW_v2.indd 1
MINTEL UNVEILS LATEST FOOD TRENDS >> Innovative approaches to using ‘food waste’ have been highlighted by Mintel as key trends to watch. As food waste becomes an increasingly important issue, foodservice venues are getting creative in order to avoid throwing away foodstuffs previously considered rubbish. These include: Aquafaba: the liquid drained from a can of chickpeas, which can be used as an egg white replacement. Derivatives include egg-free mayonnaise, soy-free cheese, dairy-free ice-cream, butter and meringues. Restaurants that currently offer hummus on their menus can use the aquafaba to create a free-from dessert to drum up interest in food waste ideas, as well as boost sales. Juice pulp: the pulp left over from the cold-pressed juice industry can be re-purposed to be used as a meat substitute and cake dough. Derivatives include: gluten-free brownies, cakes, muffins, veggie burger patty and meatless meatballs. Restaurants that make fresh juices on-site can transform the pulp into a veggie burger to expand their vegetarian/vegan options and stretch profit margins at the same time. Scratch menus: Spring, Skye Gyngell’s restaurant in Somerset House, London, offers a £20 pretheatre scratch menu that features a three-course meal made from kitchen leftovers. For more information visit www.mintel.com/global-food-and-drink-trends
19/05/2017 12:45
AUGUST 2017 43
FOOD & INDUSTRY NEWS
Food &
Ways to increase sales #1 Select The Right Range
#2 Site in High Traffic Flow
#3 Keep Fully Stocked
Limit your range to best sellers. Use snacking moments to help decide optimum range
Best sites are: next to the till, in the chillers and next to the hot drinks machine
Ensure confectionery is always available Multi-face the best selling lines to support shelf capacity and display impact
New
CHOCO POD
WOODEN BAMBINO
DIMENSIONS Height 46cm, Width 17cm, Depth 22cm SALES UPLIFT UP TO 11.6%*
DIMENSIONS Height 67cm, Width 60cm, Depth 23cm SALES BENEFIT FROM SITING THIS NEW EQUIPMENT = 28%
DAIRY DECK DIMENSIONS Height 11cm, Width 35cm, Depth 31cm SALES UPLIFT UP TO 10%**
BAMBINO DIMENSIONS Height 67cm, Width 60cm, Depth 23cm SALES UPLIFT UP TO 15%**
CHILLED PUSH FEED DIMENSIONS Height 6cm, Width 14cm, Depth 36cm (for each product unit) SALES UPLIFT UP TO 25.5%***
MPU DIMENSIONS Height 56cm max, Width 17-20cm, Depth 23cm SALES UPLIFT UP TO 17%†
New
FOR MARS FREE ON LOAN EQUIPMENT AND ADVICE PLEASE PHONE 01664 416989 *RMS Instore 2007. **Site trials 2010. ***J Sainsbury’s – 7 facings 2010. †FCRS 2006. ®/TM/DESIGN/MARS © MARS 2017.
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l ita sp t o .uk r H de a e.co u d o Gui rvic loa ons dse n o w ti Do Solu ierfo m pre w. w w
17/05/2016 17:42
HOSPITAL Catering Solutions Guide
41%
ucing d that red Staff state high a is r intake their suga ur Fruit o t u o k ec h priority. C r.* apjack ba and seed fl
Premier Foods have launched their Hospital Solutions Guide following extensive research carried out on their behalf by YouGov. They surveyed patients, staff and visitors and the new guide has top tips and new recipes to help caterers create nutritious meals for everyone.
1/3
of patients w ant to see more snacks and light food options on th e menu. Why not try our M cDougalls Se t Fruited Yogu rts or our Pa xo Crustless Qui che.*
www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoods_FS * Recipe included in the guide
87%
of visitors reve in a NHS H aled they have eate n ospital wh patient. A en visiting great opp a ortunity to footfall in drive yo stated they ur food outlets. 6 4% purchased food from canteen, w the ith vendin g machine the secon s as d most po pular at 3 2%.
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk
1
Blooming Belsazar
The Old Bengal Bar has transformed its terrace into a lush botanical garden serving a menu of exclusive cocktails created in partnership with premium vermouth brand, Belsazar.
2 New season dishes
Launceston Place has unveiled a vibrant and fresh new look – with an exciting new menu to match. Head chef Ben Murphy has introduced seasonal dishes such as this Presa Iberica, Aubergine, Ponzu, Cracking.
1
3 Dysphagia Afternoon Tea
Dysphagia sufferers can join in the celebrations during Afternoon Tea Week (August 14-20) with this specially created menu. UK Sosa ambassador Samantha Rain and Preston Walker, healthcare culinary advisor for Premier Foods, have devised a range of dysphagia recipes, including strawberry scones and chocolate and orange biscuits.
2
4 Refreshingly cool These fruity ice lollies are perfect for cooling down your customers on a hot summer’s day. Made from
3
fresh fruit and Bottlegreen cordials, the full recipes are available online www. bottlegreendrinks.com/ideas/desserts/ bottlegreen-fresh-fruit-ice-lollies/
all 5 Itstacks up
Diners are “toasting” this Pastrami Stack, which is available at the Great Northern Hotel KIOSK in King’s Cross. The limited edition
4
sandwich features New York-style pastrami and gherkin, with sauerkraut, creamy Swiss cheese and a squeeze of mustard, on aromatic caraway bread.
6 Cooking with Gin 5
6
It’s no secret that the UK has developed quite a fondness for gin, and Steve Smith, head chef at Bohemia, has created this delicious Gin + Vegetables dish to get diners into the ‘spirit’ of things.
AUGUST 2017 47
FOOD FOR THOUGHT
FOOD FOR thought
Sunny ideas fo r late su mmer menus
WIN of custard
a year’s supply
Simply enter online at www.premierfoodservice.co.uk Premier Foods Group Limited is giving away 1 year’s supply of Ambrosia ready to use custard, which amounts to 12 litres of custard delivered in batches of 3 litres, in quarterly periods. Open to UK business outlets providing food and restaurant services only. Entries must be submitted by a nominated employee of the business outlet. Max. 1 entry per business outlet. The nominated employee must be over 18. Entry is via our website at www.premierfoodservice.co.uk. No purchase necessary. Winners selected at random. Begins: 1st July 2017 at 9am, closes: 31st October 2017 11.50pm. For full T&Cs, please visit our website at www.premierfoodservice.co.uk