April 2018 Stir it Up Magazine

APRIL 2018

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Life after MasterChef

Fame & selfies for the show’s youngest ever winner

Share the

love

how sharing patters enhance social dining

PULLING THE PLUG ON PLASTIC POLLUTION

Create cracking cheese boards...

Our Luxury Cracker Selection contains 6 delicious varieties and is the perfect product to partner the finest choice of cheese boards.

Poppy Seed and Pepper A delicate, crisp water cracker with poppy seeds for a warm peppery flavour.

Stone Ground Crisp, crunchy and rich flavour finished with a touch of salt.

Salt & Pepper Light and crisp sea salt and black pepper savoury cracker.

Sea Salt Light and crisp savoury cracker with a pinch of sea salt.

Sweet Wheat Crisp honeycomb textured wheat cracker with a subtle sweet toasted flavour.

Rosemary Crisp and flaky with a hint of rosemary and a light sprinkle of salt.

For more information visit www.countryrange.co.uk

LUXURY CRACKER SELECTION l

PACK SIZE: 1 x 500g (2 x 250g Resealable Packs)

l

USAGE INSTRUCTION: Peel back film lid, remove crackers and replace film.

For best results store in airtight container once opened.

l

STORAGE INSTRUCTION: Store in a cool, dry place away from direct sunlight.

ThevisitLeading Independent Foodservice For more information www.countryrange.co.uk

Brand

The secret to deplsiatgnteinr g a successful oosing is all about ch ork flavours that w well together

Ingredients Food 05 EAT THE

SEASON - Salmon

We’re ‘sharing the love’ in this issue of Stir it up and focusing on the nation’s ongoing love affair with sharing platters.

George McIvor, the highly regarded chairman of the Master Chefs of Great Britain, is our latest editorial partner and, from this month, will be fronting our ‘Eat the Season’ feature and putting forward lots of ingenious ideas for serving in-season produce.

This month also sees the implementation of the government’s Soft Drinks Industry Levy, introduced to reduce childhood obesity by reducing the sugar content in soft drinks.

Finally, we caught up with MasterChef The Professionals’ youngest ever winner, Craig Johnston, to find out how the notoriety he gained via the hit show impacted on him – and the gastropub he works at.

Keep creating a stir,

04

22 THE

11 EDUCATION

MARKETPLACE

23 SIGNATURE DISH with Professor

27

Mango, Lime and Chilli Dressing

- From tiny acorns to

FIVE WAYS TO USE - NEW Country Range

READERS’ LIVES COOKS CALENDAR PLATE ARRIVALS

- Take the veg pledge

13 HEALTH & WELFARE -

Alice Roberts

Go forth and fortify!

15 HOSPITALITY great oaks grow

16 FOOD &

INDUSTRY NEWS

18-20

CATEGORY FOCUS - Share the love with Clive Webley & Shirley Archer, Bricklehampton Hall

41 THE MARKETPLACE

32-33

DICKSON’S DIARY

- Sharing a smorgasbord of ideas

MELTING POT

45

21 MCA -

Making the most of every food occasion

30 RAISE THE BAR - Amazing amaro

47

FOOD FOR THOUGHT Inspirational recipe ideas for April menus

35 COUNTRY CLUB

42-43

SPECIAL FEATURE - Pulling the plug on

plastic pollution

Contact us...

- Win a stylish outdoor oven, 5 Roweca paddle boards, Japan: The Cookbook

MARCH 2018

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

JAN/FEB 2018 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Putting on

the Ritz with exec chef John Williams

THE COU

TURN OVER A NEW LEAF

NTRY RANG E GROUP

MAGAZIN

E FOR CATE

RERS

the exponential growth of plant -based eating

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Sourced by Eclipse Creative

Care chefs share their inspirational ideas

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

@stiritupmag

Our editorial partners...

29 ADVICE FROM THE EXPERTS

- Take your business a step further

37 ON THE RANGE

The new law will see a charge imposed on pre-packed drinks with added sugar and total sugar content of 5g or more per 100ml, so now is a good time to reflect on your drinks offering.

Following Sir David Attenborough’s much-publicised war on plastic, we take a look at how caterers can ‘do their bit’ in the global battle against plastic pollution, and talk to two foodservice businesses about how they are implementing environmental policies.

07 CUSTOMER

PROFILE Core values make waves on the marina

We asked an array of leading chefs and industry experts to show how you can incorporate this lucrative concept onto your menus.

April also heralds the start of a new tax year, a time for new beginnings and resolutions. Whatever your plans for the next financial year, we’ve got plenty of thought-provoking features to inspire you.

Favourites

COUNTRY RANGE

08-09 NEWS FROM

For starters...

Features

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

www.stiritupmagazine.co.uk

APRIL 2018

3

COOKS CALENDAR

COOKS CALENDAR APRIL

1

Read ers ' Li ves

1 Name: Alessandro Albanese 2 Job title: Executive head chef for Thomas Franks Ltd

3 Place of work: Leighton Park School in Reading, Berkshire

4 Typical working hours: 9am to 7.30pm

5 How long have you worked in the catering industry?

23 years

6 Most interesting fact about you: I have cooked for the Her Majesty the Queen

7 Favourite cuisine: Italian (of course!)

8 Signature dish: British fillet of beef with porcini mushroom & parmesan gratin, served with haggis rostii, wilted spinach and a rich red wine jus

9 Must-have kitchen gadget:

29 EASTER MONDAY

10 Top culinary tip:

inspiration and why? Gordon

Season, taste, be passionate, and respect your ingredients

Ramsay - Pride, respect and perfectionism

12 Favourite

Country Range ingredient and why?

The Country Range Dark Chocolate Drops – the quality is very good and meets the standards I need for special functions and day-to-day desserts

DEER PARK COUNTRY HOUSE HOTEL, DEVON

www.hospitalityaction.org.uk/events

12 – 13

Hospital Caterers Association National Leadership & Development Forum, Celtic Manor, Newport http://hcaforum.co.uk

MAY

7

Early May Bank Holiday

(Scotland, Ireland, England and Wales)

12 – 19

NATIONAL DOUGHNUT WEEK

14- BRITISH SANDWICH 20 WEEK

www.nationaldoughnutweek.org

www.sandwich.org.uk

Awareness 14 – 20 Coeliac Week www.coeliac.org.uk

Japan Delivering on-trend dishes from around the globe

19 NATIONAL GARLIC DAY 21 NATIONAL TEA DAY nationalgarlicday.com

23 ST GEORGE’S DAY https://www.nationalteaday.co.uk

14 – 20 NATIONAL VEGETARIAN WEEK

www.nationalvegetarianweek.org

27 – 4

English Wine Week

www.englishwineproducers.co.uk

BANK 28 SPRING HOLIDAY 28

(SCOTLAND, IRELAND, ENGLAND AND WALES)

World Hunger Day www.worldhungerday.org

Gyoza Deep-fried dumplings filled with a mixture of ground pork, green onion, nira chives, cabbage, garlic ginger, soy sauce and sesame oil, served with a dipping sauce made from soy sauce and vinegar.

Wagyu beef bu ge s sliced red onion,

2018 is all about Japanese ‘dude food’ sautéed shiitake mushrooms, white truffle oil in the UK – but is this a true reflection and blue cheese fondue. of what Japanese natives are enjoying Win a Yakis oba Ramenwhen eating out? copy of ‘Japan This decadent style of cuisine has its emphasis on indulgence and is heavily influenced by Western ingredients. However, the availability of global foods in Japan has ironically resulted in an increased nostalgia for the culinary traditions of old, says Nancy Singleton Hachisu, author of ‘Japan The Cookbook’, which is released this month.

She says: “All kinds of Japanese ingredients, even somewhat obscure ones from small producers, are also now accessible throughout Japan, which has given rise to a renewed interest and excitement about previously regional Japanese foods.”

Here are some of the most popular dishes:

Takoyaki Fried balls of batter filled

with octopus, green onions, ginger, and tempura pieces, topped with fish shavings, mayonnaise and a special takoyaki sauce, similar to Worcestershire sauce.

Saku a blos s om milks hake A sweet pink drink that tastes like cherry blossom.

4 APRIL 2018

www.ukcoffeeweek.com

HOSPITALITY ACTION’S INAUGURAL RUGBY LEGENDS DINNER,

Ice-cream machine

11 Who is your

16 - UK COFFEE WEEK 22

April Fool’s Day

like noodles stir-fried with The Cookbook’ by small pieces of pork and Nancy Singleton vegetables in a Chow Hachisu. See Country Mein-style sauce topped Club (page 35) for with seaweed flakes, fish how to enter flakes and red pickled ginger – Gyoza inside a hot dog bun.

Mochi Sweet glutinous rice balls filled with fermented red bean paste.

Shioyaki

Baked fish (often mackerel) served on a stick.

Tamag o Gohan An egg dish that also includes an explosive twist. Cooked yolks sit on a bed of rice and a simple prick makes them burst.

Kus hi pancake Skewered miniature pancakes interspersed with pieces of fruit and marshmallows served with a variety of sauces and toppings.

By George McIvor, chairman of The Master Chefs of Great Britain

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. For more information on the association and the competitions and training opportunities they provide contact masterchefs@msn.com.

What to look for …

• When buying a whole fish make sure that the eyes are not sunken or cloudy, the skin is moist (it should feel slightly slippery), the scales are firmly attached to the skin and it has a bright natural silver colour. The flesh should feel firm.

1

• When buying fillets again the flesh should be firm and compact and not look ragged.

• It goes without saying that the fish should have a fresh sea smell.

SALMON

Scale ew he n ight

1. Smokin’!

Smoked salmon is a firm favourite with everyone and this Uig lodge smoked salmon with soft boiled quail’s egg, capers, shallot and gherkins marries a host of wonderful flavours.

Once thought of as a luxury food, salmon is now one of the most popular fish species in Europe, North America and Japan.

2. Great Scot

Staying with the Scottish theme, create a Tian of Wild Scottish Salmon and serve it with parsley purée, Eassie Farm asparagus and a fabulous Arbroath Smokie sauce.

Salmon aquaculture is one of the fastest growing food production systems – farmed salmon accounts for 70% of the market.

Salmon is incredibly versatile and can be eaten raw or cooked – think sushi, smoked, gravadlax, grilled, poached, pan-fried or barbecued to name just a few.

ALSO IN SEASON: Jersey Royal new potatoes

crab

5. Try Teriyaki

3. Absolute gin-ius

It is a priority commodity for the World Wildlife Fund because it has the potential to feed more people with fewer resources than other protein sources and with less environmental impact.

Twenty-five years ago Scottish salmon was the first non-French food to be awarded the prestigious Label Rouge – a recognised mark of quality and distinction.

5

s

Did you know?

The Scottish Salmon Producers Organisation estimates exports are worth £500million and that 2,000 people are directly involved in the industry and up to 10,000 indirectly.

EAT THE SEASON

e s h e t a t s a on E

This hot roast Scottish salmon with Teriyaki Shitake mushrooms and rocket salad makes for a quick and easy lunch.

The use of gin imparts subtle botanicals to the sticky citrus glaze coating succulent Omega 3 rich salmon fillets. Serve with a beetroot and orange salad for a colourful and healthy mid-week dinner.

4

4. The perfect cure

This wonderful Lapraig 15 cured salmon, burnt cucumber, oyster emulsion and sea herbs was served at The Master Chefs of Great Britain Annual Lunch.

Recipes supplied by: 1. David Kelman, 2. Garry Watson of Gordon’s Restaurant, Inverkeilor, 3. Scottish Salmon Producers Organisation, 4. Jonathan Wright of Gleneagles Hotel, 5. Scottish Salmon Producers Organisation All of the recipes are taken from The Master Chefs of Great Britain magazine – masterchefs - or provided by the Scottish Salmon Producers Organisation. Full recipes are available online at www.stiritupmagazine.co.uk/recipes.

sorrel

radishes

cauliflower

cucumber

APRIL 2018

5

OUR GUIDE TO GETTING SOFT DRINKS LEVY 2018 READY

WHAT’S HAPPENING? ‘By April 2018 94% of Britvic’s owned brands will be below or exempt from the levy.’

In 2018 the government will introduce a new soft drinks industry levy.

The levy will apply to producers and importers of soft drinks containing added sugar, and will be implemented on 6th April 2018.

HOW DOES IT WORK? Drinks with <5g of sugar per 100ml are below the soft drinks levy threshold 5-8g of sugar per 100ml

old in nks s i r d e l licab ducts ll app orted pro a o t plies g imp vy ap includin e l e Th

8g+ of sugar per 100ml

K,

the U

it

ure fru lusion for p c x e n a e b products There will milk-based juices and

Drinks with no added sugars are exempt. exempt Drinks containing only natural fruit sugars are

STEPS TO CREATING A LEVY READY RANGE

GOT A QUESTION?

1.

2.

3.

BE RANGE READY

PASS ON THE LEVY

ENGAGING STAFF

email us at askfoodservice@britvic.com

BELOW

LEVY ** Whether you do this and any onward pricing decisions are entirely at your discretion

THESE PRODUCTS ARE BELOW THE SOFT DRINKS LEVY

THESE PRODUCTS ARE SOFT DRINKS LEVY EXEMPT

WE HAVE A LEADING PORTFOLIO OF GREAT TASTING DRINKS THAT ARE EITHER BELOW THE SOFT DRINKS LEVY THRESHOLD OR LEVY EXEMPT

CREATORS OF SENSATIONAL DRINKS EXPERIENCES

BRV405672_17

THRESHOLD

ON THE WATER

‘CORE’ VALUES MAKE

WAVES ON MARINA

(Left right) Jason Gittins, Danny Robinson and Chris Eastaugh

>> When Chris Eastaugh and his two business partners were offered a rundown fruit and veg warehouse on Hull marina, they knew their new venture would soon be making waves.

The experienced trio transformed the site into Butler Whites, a thriving bar and restaurant – whilst retaining the heritage and spirit of the historical building.

Chris, who has worked in hospitality for 38 years, looks after the operational side of the business, whilst Jason Gittins is in charge of food, and Danny Robinson is the financial whizz.

The restaurant seats 80-90 people and it’s “not gimmicky, just a good solid offering”. The trio are also in the process of launching another venue in the same street, Number 59 - a wine bar and bistro with a 40-seater balcony based in an old 19th century chapel.

“Firstly, we kept the name,” explains Chris.

“The site was part of a £80million marina re-development project and was originally two fruit and veg warehouses called Dennis Butlers Ltd and White & Sons Ltd which had been there for over 100 years but had been disused for 10 years and were badly preserved.

“It’s a handful! We’re very busy and it dominates your time,” continues Chris.

“In the good weather we’re twice as busy as we have room for 50 people outside.

Dennis Butler had the site in the 1960s and I still buy my fruit and vegetables from him. I’ve always kept the heritage of the buildings I’ve occupied and done my research.

I like them to be historically correct.”

True to its name, the menu at Butler Whites is dictated by ‘in season’ produce.

I’m very hands-on and I don’t like to walk away.”

I’m very hands-on and I don’t like to walk away

The exterior was created by famed Hull graffiti artist Pinky, whilst the original sign from the 1970s has been retained and restored, and there’s a functional feel inside. “It’s a big space and we didn’t want to cover up the brickwork,” continues Chris. “It’s a glimpse into the past. We collect reclamation so a lot of light fittings have come via that route.”

Chris explains: “We visit the fruit and veg market at least once a week to see what’s freshest and the best value for money, then we adapt our menu accordingly.

“It’s very experimental and we usually have 6-8 starters and eight mains.”

One of the most popular dishes is King Prawn Thermidor – a classic dish served

in a sauté pan. Other favourites include spring lamb with walnut butter with sugar snap peas and charred cauliflower purée; braised rabbit crumble, and sea bass with marinated crab and cucumber salad.

Chris continues: “I’ve used Country Range for years – they’re high quality products and very well handpicked. Country Range Mustards play a key part in what we do.

The Country Range Dijon Mustard in particular is a fine product.”

He adds: “Last year’s status as UK Capital of Culture brought a lot of new visitors to the area from as far away as Amsterdam and Norway, and Hull is now a destination for people. The city centre is enjoying a renaissance and there are 2,500 new homes currently being built.”

APRIL 2018

7

CUSTOMER PROFILE

G N I S S E M A BOU T

NEWS FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

>> The ongoing popularity of informal dining has seen the trend for sharing platters rocket.

The theatre of a board laden with tasty morsels is one which never fails to disappoint.

Sharing

It’s a trend that’s set to stick around – in fact diners actually expect to see sharing options on menus, so it’s important to make them part of your offer.

In its Menu and Food Trends 2017 survey, MCA reported ‘sharing dishes’ to be one of the top 10 trends affecting food menus in the restaurant sector. As day parts become ever more blurred, sharing platters perfectly accommodate the growing trend for all-day dining, offering a relaxed way of snacking and socialising.

The secret to a successful sharing platter is about marrying components and flavours that work well together.

To help you nail this most casual of approaches to food, we’ve created four sharing board solutions, which are guaranteed to get your customers drooling…

The Classic A taste of the Med The ever-popular Mediterranean diet lends itself beautifully to sharing platters, particularly during the warmer months.

Global Fusion

Make your own garlic ciabatta with our easy recipe using Country Range Stone Baked Ciabatta

Inspired by the eating habits of Greece, Spain and southern Italy, offer delicious slices of charcuterie, alongside cheeses such as halloumi, feta, mozzarella or manchego. Add in some mouth-watering olives and tasty sundried tomatoes and serve with warm garlic bread.

Indian cuisine remains a firm favourite in the hearts of UK consumers, with contemporary Indian food being championed on the street food scene.

Make your own garlic ciabatta with our easy recipe using Country Range Stone Baked Ciabatta as shown on the platter here (http:// www.countryrange.co.uk/recipes/stone-baked-garlic-ciabatta/)

Turn up the heat with bowls of sweet chilli dipping sauce, mango chutney and homemade raita. Add onion bhajis and samosas, and, of course, some poppadoms.

• Country Range Stone Baked Ciabatta • Pack size: 65 x 120g

• Country Range Premium Fresh Chicken Breast Fillets • Pack size: 5kg

• Country Range Sweet Chilli Dipping Sauce • Pack size: 700ml

• Country Range Madras Plain Poppadoms • Pack size: 1kg

• Country Range Mango Chutney • Pack size: 2.8kg

• Country Range Garlic Purée • Pack size: 1kg

8 APRIL 2018

• Country Range Parsley • Pack size: 120g • Country Range Sundried Tomatoes in Olive Oil • Pack size: 1kg

This take on a traditional Ploughman’s Lunch offers a hearty treat for hungry diners.

NEWS FROM COUNTRY RANGE

s n o i t u l o S

MCA reported ‘sharing dishes’ to be one of the top 10 trends affecting food menus

Pack it with plenty of mini pies and premium sausage rolls, plus slices of cooked meats, and complement the flavours with silverskin onions, mustard and lashings of sweet pickle!

• Country Range 12” Fully Baked Quiche – Mediterranean Vegetable

• Country Range Silverskin Onions • Pack size: 1.48kg

• Country Range Mini Minced Beef & Ale Pies • Pack size: 6 x 10 x 30g

• Country Range Wholegrain Mustard • Pack size: 2.27ltr

• Country Range Mini Chicken, Bacon & Leek Pies • Pack size: 6 x 10 x 30g

• Country Range Sweet Pickle • Pack size: 2.4kg

• Country Range Traditional Wiltshire Gammon Slices • Pack size: 500g

• Country Range Cocktail Gherkins in Vinegar • Pack size: 1.48kg

A sneaky slice…

>> We thought we’d tantalise you with a sneak preview of four fabulous summer desserts we’re launching next month. See the May issue of Stir it up for more details…

• Summer Fruit & Elderflower Gateau • Orange & Mascarpone Torte • Carrot Cake Roulade • Choc Chip Cookie Stack Choc Chip Cookie Stack

Summer Fruit Gateau

Under the Sea

A super indulgent dessert that’s perfect for sharing

Fish and seafood are enjoying an increased presence on menus in general as consumers opt for healthier choices when dining out. That, coupled with the growing trend for Nordic cuisine, makes this fishy feast a fabulous favourite.

• Country Range Capers in Brine • Pack size: 1kg • Country Range Gourmet Cod Fish Fingers • Pack size: 1kg • Country Range Premium North Atlantic Prawns • Pack size: 2kg

• Country Range Tartare Sauce • Pack size: 2.25ltr • Country Range Seafood Sauce • Pack size: 2.25ltr

Carrot Roulade APRIL 2018

9

YOU CAN REALLY TASTE THE BENEFITS NO Artificial Colours, NO Artificial Flavours, NO Artificial Preservatives, NO GMO, NO Added MSG & NO Fuss

SUITABLE FOR A GLUTEN FREE DIET

Cooking Sauces

Tikka Masala Sauce

- Top Tip -

A richly flavoured Indian style curry with tomatoes, coriander and cream

A great, hearty vegetarian dish as a main course or side dish

or Pork for Add Chicken at version a quick me he e Creme Fraicdip m so h it w ix y M e for a zing or Mayonnais

Sweet Potato Tikka Ingredients

Method

1kg Uncle Ben’s Tikka Masala sauce

1. Colour the potato, onion, carrots in a pan with a little oil

800g Peeled diced Sweet Potato 2 Red Onions diced 300g Carrots diced 125g Fresh Spinach 100ml Water or Veg Stock

2. Add the water or stock and stir in the Uncle Ben’s Tikka Masala Sauce 3. Simmer for 20 minutes until the potato softens

Fresh chopped Coriander to garnish

4. Season, fold in the spinach, and finish with chopped coriander

Oil for frying

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

the veg pledge

With the backing of celebrity food campaigners, nutritionists and the marketing industry 2018 will see vegetables claim a healthy wedge of the food market for youngsters.

Research shows the nation’s children and teens are eating less vegetables than ever, with as many as one in seven of children aged between 4-11 years not eating a single portion of vegetables a day.

Two new initiatives from the Food Foundation #VegPower and #PeasPlease - launch a double-pronged attack on the unhealthy eating habits of students.

Calling for more action from the foodservice sector, the Food Foundation has gathered food and marketing industry advice to provide a toolkit of tips on providing and promoting healthier food for the younger generation.

Backed by Prue Leith, Hugh Fearnley-Whittingstall and Jamie Oliver, the campaign to help our kids make healthier choices, urges the hospitality industry to take a stand.

”

Just think, if we could teach this generation of children how to eat, we’d solve the obesity crisis for good

”

Prue, vice-president of the Sustainable Restaurant Association, said: “Just think, if we could teach this generation of children how to eat, we’d solve the obesity crisis for good – because they’d teach their kids and so on. Chefs can really help, by wooing them with delicious veg.”

The Food Foundation’s Alex Ward added: “There’s greater public demand than ever for the sector to lead the way in providing healthy, good food.

Any lunch or dinner where a child doesn’t eat veg sets them up not to meet their ‘5 a day’.

“With the support of many industry figures including Jamie Oliver and Hugh Fearnley-Whittingstall, we are calling for an advertising fund specifically for vegetables that can help re-launch the image of veg and support a healthier food environment.”

For more information and resources, visit: www.foodfoundation.org.uk

Tips for the lips...

Try to think about simple swaps you can make, like sweet potatoes rather than potatoes For younger children, how about ‘I ate my veg’ stickers?

Are there ways to get veg in under the radar? For example, extra veg in pasta or pizza sauces, leeks or cauliflower in mac and cheese.

Create visual interest on menus; make vegetable dishes attractive with photography and fun design.

Celebrate the variety of colour found in different types of vegetables.

Serve meals with carrot and cucumber dippers, tomato salsa and freshly squished guacamole – each of which counts as a portion of veg.

Kids love to feel in control so allowing them to choose is still important – just make sure all the options include vegetables.

Did you know?

Veg: Know your onions...

1

2 3 4 5

We only get HALF A PORTION of veg for every 3 meals eaten out

More than a third of the veg children eat is highly processed – with 17% of consumption coming from pizza and baked beans.

A meagre 1.2% of food advertising spend goes on vegetables.

30 years ago, 83% of the veg we ate came from the UK. Now it is 58%, partly because we eat more exotic varieties.

If we increased veg consumption in line with dietary guidance, the UK would have the chance to grow 1.5million metric tonnes more veg a year.

The School Food Standards (2015) for lunches state that there must be one or more portions of veg or salad offered as an accompaniment every day, and at least three different vegetables offered each week.

What counts as veg?

Here are your ‘Team Greens’...

Included are all fresh, frozen, dried and tinned veg, and those cooked as part of other dishes (such as soup).

Juice up to 150ml can be counted as one a day.

Pulses and beans are included but are capped at one portion in terms of their contribution to the 5 a day.

Potatoes, yam, cassava and plantain are NOT included; sweet potatoes, parsnips, swede and turnips ARE. A single portion is 80g for secondary school students and above, and 50g for primary school children, based on guidance from the Children’s Food Trust.

APRIL 2018 11

EDUCATION

Cooks urged to take

and dig up more nutrient-rich dishes for ‘junk-grub’ students

Food for the elderly still not providing necessary nutrients, says report >> Care establishments for the elderly are still failing to deliver adequate nutrition to their patients, according to Age UK’s Malnutrition Task Force (MTF).

Expert view

Jeraldine Curran BSc (Hons) Dip ONTCNHC Registered Nutritional Consultant www.thefoodnutritionist.co.uk

Hospitals and care homes are among the chief offenders, with more than a million patients and residents over the age of 65 suffering from the condition.

One of the best ways to encourage residents to engage with their food is to provide them with meals that stimulate the sense of smell, taste and sight of meals from the past.

When developing menus and nutritional programmes, taste is the most important factor however, tailoring menus to individual nutritional needs must also be a consideration.

Homemade soups and stews are particularly easy for residents to digest so it’s important that they are made with a variety of nutritious food, which includes vegetables and fresh ingredients. Stomach acid can decline with age so limit raw food. Drinks should always be available for residents and fresh water should be in every room.

The problem, says Age Concern, is a lack of understanding and failure to properly understand how to treat people who are severely undernourished or dehydrated.

These latest figures result from findings of the MTF’s Prevention Programme – piloted in five areas across the north and south of England in 2016.

Costing the health and care system around £20billion a year, malnourished people: • saw their GP twice as often • had three times the number of hospital admissions • stayed in hospital more than three days longer than well-nourished patients Lesley Carter, programme manager, Malnutrition Task Force and joint head of health influencing, Age UK, was instrumental in the research, published in the State of the Nation report.

Lesley says:

Malnutrition’s menu of shame Of residents admitted to care homes

Unfortunately, despite excellent guidance, awareness of malnutrition amongst older people, their families and many health and care professionals remains low.

“There are many examples of good practice with teams up and down the country making real progress on tackling malnutrition, however, efforts are patchy and access to help remains a postcode lottery for older people.”

Malnourished people had three times the number of hospital admissions

/2

1

35%

were malnourished

of all residents submitted to hospital from care homes were at serious risk of malnutrition/dehydration

Senior staff and those with financial responsibility were more likely to consider the issue a “low priority” – while more than half of frontline carers said malnutrition was of medium to high priority Of those who needed help

that they only sometimes received 1 in 3 reported help or did not receive enough help

Fortify your dishes Adding full-fat foods – like milk, cream, custard and cheese – is a great and easy way to boost protein and calories without adding volume.

Introduce high-calorie snacks such as thick and creamy yoghurts, cheese and crackers and cake.

Include nourishing drinks such as whole milk, milky coffee, hot chocolate and malted drinks.

Mini meals: Not everyone can manage a big breakfast, lunch and dinner. Supplying small portions regularly (every two to three hours) and including fruit or vegetables in each snack will help to maintain nutrition.

Add spreading fat or butter to sandwiches, mashed vegetables and baked potatoes.

Introduce s high-calorie snacitioknal such as this trgadwith rice puddin cinnamon APRIL 2018 13

HEALTH & WELFARE

Go forth and fortify!

GIVE YOUR CUSTOMERS

THE ULTIMATE PIZZA HIT!

OFFER THEM THE BRAND THEY KNOW & LOVE, IT’S THE NATION’S FAVOURITE FROZEN PIZZA BRAND* You’ll not only satisfy their pizza cravings, but you’ll keep them coming back for more with our unique rising dough that’s freshly baked from frozen to give you that real takeaway taste.

Find out more at www.oetker-professional.co.uk

*IRI Value Sales w/e 6th January 2018

HOSPITALITY

Left to Right: Louisa, Marcus, Gregg, Monica, Steven, Craig

From tiny acorns do Great Oak’s grow

Craig and Nick at the Royal Oak

At the age of 21, Craig Johnston was the youngest ever winner of MasterChef: The Professionals. The talented sous chef was the eleventh winner to be awarded the coveted title, after taking on 47 other professionals over seven weeks. We caught up with Craig to find out what life is like post-MasterChef…

“It’s been crazy since the final of the show was aired!” he admits. “Everyone who comes to eat at the pub wants to know if I’m in the kitchen and they all want a selfie with me. Some have even said they know I’m here because they’ve spotted my bike outside! I was so wrapped up in competing in the show that I hadn’t actually considered what the impact of winning might be.”

You don’t come across cooks like this very often. We’ve just found a star of the future.

What a fabulous talent.

Twenty one years old, amazing. - Marcus Wareing The phone rang off the hook as soon as Craig was announced as the champion, says Nick Parkinson, owner of the Michelin-starred Royal Oak Paley Street pub near Maidenhead. “We received over 300 booking enquiries between 9pm and 11pm, and the following morning we had 32 phone messages and 115 email enquiries. It was absolutely crazy! We had record revenue between Christmas and New Year and it was all down to Craig winning. Financially it has been very important for us. That’s the power of TV.”

The talented chef entered himself into the competition – and managed to keep his win from his boss. “I suspected he’d done pretty well because he kept asking for more and more time off work!” continues Nick. “I would’ve put money on him winning – he’s a very talented lad. He’s been

with us for two years, and he’s had a rapid rise through the ranks.”

“Not only is he good in the savoury section, but he’s produced some out of this world desserts as well.” - Monica

Craig’s winning menu

Galetti Craig is the youngest in the kitchen, but also one of the most senior. Two weeks after his 16th birthday, he was working in a kitchen full-time, whilst completing NVQ Levels 2 and 3 in Professional Cookery from Henley College.

STARTER Torched Mackerel and Mackerel Tartare, with Salt-Baked Beetroot, Horseradish Milk Gel, Beetroot Pickled Onions, garnished with Beet leaves and a Sorrell and Dill Iced Granita

For me, Craig ticks every box.

His dishes are elegant, smart, but more than anything else, that man knows how to produce flavour. - Gregg Wallace

MAIN Roasted Squab Pigeon with Thyme-Infused Pomme Anna, a Ras El Hanout-Spiced Pigeon Leg Pastilla, Charred and roasted Thyme Onions with a Nasturtium Oil, Radicchio Leaves and a Red Pepper and Tomato Ketchup, finished with Pigeon Sauce

He continues: “I love the creativity involved, and getting to work with great ingredients day to day. The pastry section is where I see myself being the most creative and adventurous with my dishes.

DESSERT Sauterne and Yoghurt Mousse, Basil Marshmallow, Bergamot Curd and Olive Oil Crumble, topped with frozen Lemon Cells and Verbena Frozen Rocks

“As the next step in my career, I’d love to focus more on fine dining and push myself to learn more whilst I can. When the time is right in years to come I’d like to step up to my own head chef role.”

Applications for MasterChef: The Professionals 2018 are now open. For more information visit www.masterchef.com/professionals/.

APRIL 2018 15

FOOD & INDUSTRY NEWS

Food &

industry news TIME TO MAKE SOME DOUGH >> Bakers, cafes and businesses who want a bite of the action this National Doughnut Week can officially register to get involved with the fundraising this May.

AA ANNOUNCES

NEW MULTI

ROSETTE AWARDS >> The AA has unveiled the latest recipients to achieve a multi Rosette award.

Other three AA Rosettes recipients were: • Benedicts

The multi rosettes are awarded bi-annually in January and September, with success being determined by one or more visits by an AA inspector to a hotel or restaurant.

• The Burlington Restaurant Bolton Abbey, North Yorkshire

Mark Birchall’s (above) Moor Hall Restaurant with Rooms in Ormskirk, Lancashire, has been awarded four AA Rosettes, only four months after achieving their third Rosette in September 2017. They are the only restaurant to be awarded this accolade in the latest set of honours.

Eight restaurants have also been awarded three AA Rosettes, including MasterChef: The Professionals judge Monica Galetti and her husband David’s London restaurant, Mere.

Norwich, Norfolk

• Carters of Moseley Birmingham, West Midlands • Jöro Restaurant Sheffield, South Yorkshire • 1851 Restaurant at

Peckforton Castle Peckforton

Bakers who register to get involved in the week will receive a special pack full of promotional materials with everything they need to make the most of the occasion and raise as much money as possible through sales of their delicious doughnuts. To register visit http://www. nationaldoughnutweek.org/

Hospitality employment app launches in Scotland >> Hospitality temporary employment platform GIG has launched in Scotland.

The app – which launched in London in 2016 – connects businesses in hospitality with thousands of hospitality workers seeking shift work to fit around their lifestyle.

By reducing traditional barriers through the use of mobile technology, GIG offers workers the flexibility to fit their work around their lifestyle and gives employers the tools to take full control of their hiring strategy; saving them 10% on average compared to traditional agencies. To find out more, visit gigtogig.co.uk.

• Cheshire Samuel’s

at Swinton Park

Masham, North Yorkshire • Whatley Manor Hotel and Spa Malmesbury, Wiltshire

Welsh Beef canapé a hit with Prince Harry and Meghan Markle >> A rare Welsh beef canapé proved a hit with Prince Harry and his fiancée Meghan Markle during their first official visit to the country recently.

The canapé - rare Celtic Pride beef fillet, horseradish cream, rosemary crostini, Parmesan shavings and truffle oil - was prepared by chef Colin Gray, managing director of Caerphilly-based Capital Cuisine.

He said: “Before leaving the castle, Prince Harry sent his bodyguard back in to fill a napkin with the rare beef canapé for the couple’s journey home. It was very satisfying to receive really good feedback about the food.

Co-founders of GIG Left to Right: Antony and Daniel Woodcock

CALL FOR “BEST VEGAN FISH AND CHIPS” AWARD >> People for the Ethical Treatment of Animals (PETA) is calling for a vegan fish and chips category.

Colin’s company was asked to provide the catering for 25 distinguished guests in the royal party attending a festival celebrating Welsh culture at Cardiff Castle.

give We wanted to a true y rt pa l the roya taste of Wales

“We wanted to give the royal party a true taste of Wales with the menu that we prepared and they seem to have enjoyed it.”

16 APRIL 2018

The week, which takes place form May 12-19, raises funds for The Children’s Trust, the UK’s leading charity for children with brain injury and neurodisability.

Vegan fish and chips is generally made from tofu wrapped in nori, battered, and fried

To mark the 30th anniversary of The National Fish & Chip Awards, the campaigning organisation has sent a letter to the CEO of Seafish, which administers the awards, proposing a “Best Vegan Fish and Chips” category for 2019.

Generally made from tofu wrapped in nori, battered, and fried, vegan fish is featured on the menus of previous National Fish & Chip Award winners – including Scotland’s Land & Sea and Simpsons Fish & Chips – as well as a growing number of traditional chippies and restaurants.

New menu solutions from Lamb Weston Sharing options

Tijuana Fries*

Connoisseur Rustic Fry – Skin-on Stealth coated Original in taste and appearance. Connoisseur Rustic fries do not contain gluten.

Stealth Fries® 9/9 Skin-on

Sweet Potato CrissCuts

Easy to prepare in fryer, oven and grill.

Stealth Fries® do not contain gluten.

An enjoyable twist on a familiar favourite.

Sweet Potatoes do not contain gluten.

Mac ‘n’ Cheese Smothered Fries*

BBQ Pulled Pork Sweet Potato CrissCuts*

*Download QR scan from the app. store on your smartphone and scan the image for the recipe.

www.lambweston.eu

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HOW SHARING PLATTERS ENHANCE SOCIAL DINING

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CATEGORY FOCUS

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Communal dining is here to stay. Curious consumers love the idea of trying a bit of everything instead of being constrained to choosing one dish off the menu, and enjoy the occasion of dining at long tables alongside fellow foodies.

Dining occasions have become less defined and more informal, and the sociable sharing culture of Spanish tapas has been fully embraced.

“Tapas, sharing platters and bites are becoming the norm across casual establishments,” says TUCO’s Global Food

rra Trends report. “This also reflects no the preference for eating little and croquetes often and whenever, versus three square meals. But there is a tension between the desire to share and that for personalisation.

Bowl food and customisable portions for one are hugely popular. Whether they’re engaging with the story behind their food or its health benefits, and whether they’re sharing virtually or physically, these consumers are looking for additional m mu meaning to drive their interactions with food s because it gives them purpose.” than they would have on a single main dish. In addition, sharing platters offer caterers the flexibility of adapting their offering, for example, if the cost price of a particular product suddenly Consumers will often rises, allowing them to add or remove spend more per head when individual items without completely purchasing a sharing board reworking a dish.

Hu

Millennials are now one of the largest generations in history. They’re eating out more than any other generation before them - and they love to share. From sharing houses and cars to experiences on social media, Millennial dining habits are a driving force behind the food to share trend.

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Sharing concepts relieve the decision-making pressures people can feel, as well as offering the chance to try a variety of more adventurous options.

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Love to share

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Over time, this trend has evolved and now more and more cuisines, from Indian to Mexican to Japanese, have adopted the small plate ethos – and made it their own.

Take a lion’s share of the profit

or tapas style plates for a meal occasion. However, the perception is that they have gained greater value for money because they have had to opportunity to sample several of the establishment’s dishes in one sitting.

Chocolate pizza with ice cream

18 APRIL 2018

There’s also the illusion that they have spent less as they were able to ‘split the bill’ although, in reality, they may well have spent more

Sharing concepts also offer consumers the opportunity to customise or personalise their dishes by ‘cherry-picking’ items to create their own bespoke sharing board. Caterers could therefore offer fixed options for their sharing boards along with a list of additional items that customers can choose to swap certain items with – or they can add extras to their sharing board, meaning a further spend and increased profits.

Sharing ideas

Literally anything goes when it comes to sharing dishes – so let your imagination run wild.

With pizza being the most popular dish for consumers to choose when dining out of home, there has never been a better time for caterers to consider the classic dish when updating their sharing menus.

As pizza has grown in popularity, so too has the pressure for caterers to provide consumers with a high quality offering that rivals the takeaway-delivery market – service needs to be fast, but it also needs to be consistent.

“This is where our frozen Chicago Town Takeaway Pizza range has helped – enabling caterers to serve delicious tasty pizzas in minutes, whilst keeping wastage to a minimum,” says Emma Haworth, senior brand manager, Dr Oetker Professional.

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Another great way to break the mould is to serve large single dishes, that can be put in the middle of the table and everyone can just help themselves, says Stuart Tingley of Nestle Professional.

“These one pot dishes can be anything from tagines, curries and the like all the way to British favourites such as a warming shepherd’s pie,” he advises. “In the summer think big joints of meat that can be cooked on the barbecue. Think of tear and share dishes that are full of flavour and simple to do, encouraging a social and pleasurable dining experience.”

Japanese ‘Dude Food’, which also taps into brav the sharing trend, is set to be huge this as year. “Gutsy sharing dishes favoured in the country’s izakaya bars are set to become a big thing,” according to Waitrose’s Food & Drink Report 2017-18. “Whether it’s yakitori skewered chicken or deep-fried tofu in broth, the trend will combine the hearty ‘dude food’ of the southern US states with the unctuous, rich, and surprising flavours of after-hours Tokyo.”

ditio Tra

nal chinese so up

of UK 71% consumers who visit pubs would

“It makes complete sense that we are now seeing the usually savoury treat appearing on dessert menus too,” she continues. “Sweet pizzas are growing in demand as consumers look for an exciting alternative to the traditional puddings you find on menus.

It’s also the ideal sharing dessert to enjoy as a decadent sweet finish – helping caterers provide a social experience.”

be interested in sharing platters (Pub Catering Report, UK May 2017)

Seasonal sharing

The humble potato is an ideal ingredient to include on sharing platters and can be presented in different ways to reflect the season and entice customers.

Tie your menu into the outdoor environment to tempt customers to try something new.

If it’s unseasonably chilly, entice people with descriptions of baked sweet potato skins, piping hot and topped with pulled meats, or skins oozing with melting cheese and savoury onion or smoked bacon.

Talk about cool, creamy dips to whet the appetite for indulgent contrasts.

If spring is very much in the air and customers are getting active outdoors, describe the energising benefits of sweet potato skins loaded with fresh, light beetroot and walnut, feta and spinach, pine nuts and olives.

CATEGORY FOCUS

Prawn tempura ‘Dude Food ’

Gen Z

(Born 1995 -2009) have a higher percentage of shared meals than any other generation (The NPD Group)

Creating a sharing platter with a variety of dip options is a great way to allow consumers to tailor their meal to their tastes and preference providing that ‘personal’ experience every time. As we head into the summer, Lamb Weston’s Potato Dippers with beetroot, yoghurt and mint dip, or spicy honey chipotle dip, for example, are the perfect addition to any menu.

“The secret to designing a successful platter is all about choosing the right foods and flavours that work well together.

It’s important to provide different textures, flavours and a point of difference on the menu,” explains Daniel Duprat, foodservice manager at Bennett Opie. “Our pitted marinated olives are recommended as a nutritiously balanced and tasty option for a sharing board.

“Gherkins and cocktail onions are also key components. They perfectly complement a wide selection of flavours and in particular charcuterie and cheese.”

Sharing isn’t always caring Following the recent court case, which resulted in a £50,000 fine slapped on a Birmingham steakhouse for serving food on dirty wooden boards, hygiene is of crucial importance.

A spokesperson for the Food Standards Agency advises: “There isn’t any strong evidence to suggest that a well maintained wooden plate is any less hygienic than ceramic, glass, plastic or even slate.

What is important is that the plates/boards get cleaned properly after every use and are replaced if they get damaged, for example from deep cuts or scoring.

“It is worth noting that slate is much more textured than a standard plate, so there is more potential for bugs to stick to the surface.

However, this will not be a problem if the slate is cleaned thoroughly.” >>

APRIL 2018 19

CATEGORY FOCUS

>> continued

Share and share a ‘like’ Social media is critical to enhancing brand personality and loyalty, according to MCA’s social media analysis report, so it’s important to have a strong online presence.

Instagram’s visual basis appeals to a much younger audience.

With “foodstagramming” and the experience-economy becoming increasingly popular, MCA expects Instagram to grow in importance, particularly among its growing core audience of Millennials and Gen-Z.

Facebook is best applied to brand storytelling and appeals to a broad demographic, Twitter can be “The trend of posting used effectively for short photos of food has bursts of information, almost become a part of Brits who eat sharing third party at casual restaurants of day-to-day life, tweets and hashtag expect to see shareable especially amongst engagement, whilst dishes on the menu at Millennials,” says casual dining restaurants Nigel Crane, of (Attitudes towards Lamb Weston. “This Casual Dining, is an opportunity UK June for operators to 2017 elevate their offering and incorporate sharing dishes which are visually impressive.

These not only encourage sharing digitally but also in the moment with friends, family and colleagues, which results in increased spend.”

39%

TUCO’s Global Food Trends report states: “As Apple make their iPhone camera better and better,

of Brits say shareable 33% dishes would encourage them to visit ethnic food restaurants and takeaways (Ethnic Restaurants and Takeaways Report, UK January 2018)

This science-themed afternoon tea was created by the Ampersand Hotel, which is just round the corner from the Natural History Museum, and features a mint and chocolate planet-shaped mousse with spacemen and almo nd short-bread dinosaur and fossil chocolate box.

everyone is a food photographer and so we’re eating with our eyes more than ever. It’s not enough for food to taste good, it needs to look the part.

Chefs are obligingly responding with their most beautiful creations yet – they look too good to eat. The good news is that every social media post equals excellent PR.”

Create some stunning sharing board solutions by using ingredients from the Charcuti® and Sunblush® ranges.

®

www.leathams.com 20 APRIL 2018

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

Making the most of every food occasion Consumers are looking for great food experiences when they eat out, whether it be a simple food on the go occasion, or for a social get-together. Whilst the political and economic situation has slowed down some of the growth in consumers eating out, this means that every occasion now needs to be made more special, and to become a real experience.

But also included within the scope for sharing are simple dishes like pizza; Grand Union bars sell a Giant 18” pizza for 2-4 people to share, which at a price between £9 and £11 offers fantastic value.

Turn an ordinary meal occasion into an experience, and consumers will get more value out of it!

The reason why sharing main courses are increasing is because the branded operators recognise the need for each meal to be an experience, and that sharing dishes are a great way of creating this. By using larger platters or boards, or even dustbin lids (as used by The Big Easy), to present a larger array of dishes, or a larger cut of meat, operators are creating a WOW effect, which helps to deliver more to the whole experience. It is also an effective way of masking price rises, as consumers are not easily able to make comparisons, so sharing dishes win all round.

Examples of good operators using sharing dishes to make more of an occasion include Wahaca, the Mexican street food brand, where they provide a Mexican Feast option for two people to share (priced at £42) along with a smaller Wahaca Selection at £25 for two.

Seafood Sharing Platter

RECEPTION

FINGER FOOD SHARING PLATTER

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Our range of savoury bites adds value to your customers’ experience|Quick and simple to prepare|Easy to customise with your own unique twist For more information on our range of frozen bakery products please contact the UK & Ireland Sales Office, Synergy Foods Ltd, on 0161 765 3300 | info@jsmarketing.co.uk or visit our website WWW.PANESCOFOOD.COM

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APRIL 2018 21

MCA

MCA’s analysis of the latest menus from across the spectrum of branded pub, restaurant and fast food operators, shows that sharing dishes have become more prevalent, with sharing main courses increasing from a base number of 64 in 2016 up to 91 in 2017 – nearly a 50% increase!

THE MARKETPLACE

T he Marketplace

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

Middleton’s awardwinning gluten-free mixes

Putting the ‘spring’ into cakes >> Kara have extended their successful Indulgent Cake Collection by launching four new additions:

in chocolate ganache buttercream, with a side decoration of milk chocolate drops and finished with marbled chocolate curls.

• Lemon and Raspberry Meringue Cake - filled and topped with a layer of smooth lemon buttercream, a fruity raspberry jam, and finished with a swirl of sweet lemon curd, meringue pieces and crunchy biscuit crumb

For customers with a sweet tooth, the Sponge Confetti Cake comprises a soft white sponge, filled with sweet cake filling and raspberry jam, all covered in candy cake filling and decorated with multi-coloured confetti sprinkles.

>> Family-owned Middleton Foods’ stand-alone factory is fully BRC accredited and dedicated specifically to manufacturing gluten-free products, giving full control over manufacturing and eliminating the risk of crosscontamination completely.

The company offers a full range of glutenfree products all of which are suitable for vegetarians, including bread and pizza mix, muffins, cookies, custard, pancakes, scones, waffles and batter mix plus glutenfree flours for those wishing to make their own from scratch.

• Strawberry and Raspberry Sensation - a soft vanilla sponge filled with a strawberry frosting and raspberry jam, topped with strawberry frosting and hand finished with freeze dried strawberry and raspberry pieces • Strawberry Shortcake Rocky Road Slice - a yoghurt based rocky road with mini marshmallows, biscuit and freeze-dried strawberries inclusions • Pretzel Brownie - a moist brownie base topped with pretzel pieces and finished with a caramel drizzle

Kara’s two celebration cakes are perfect for out of home celebrations

Paul Stanley, foodservice manager, says: “Our fastest selling gluten-free mix is the award-winning gluten-free fudge brownie mix. We have found that many customers are moving to one product for all dietary solutions and this versatile mix fits the bill.”

Kara has also launched two celebration cakes, which are perfect for out of home celebrations.

The Chocolate Celebration cake is made of a moist chocolate sponge, and filled and covered

Lamb f o g e L t s a Ro stard with a Mu osemary R d n a e z a Gl an t Gravy r r u c d e R &

This recipe glazes a boned and rolled leg of lamb with honey and mustard, it is then served with a rosemary and redcurrant gravy.

INGREDIENTS

FOR THE ROAST LAMB: 2kg Leg of lamb (boned and rolled) 5 Sprigs of rosemary 50ml Olive oil 10g Sea salt

5g Ground black pepper 20g Butter 20g Honey 50g Mustard

METHOD

1. Preheat the oven to 200°C. 2. Score the lamb and place the sprigs of rosemary in each score.

3. Drizzle over the olive oil and season with salt and pepper.

4. Roast in the oven for approximately 1 hour 20 minutes, then remove from the oven.

5. Mix together the butter and honey and mustard, then brush over the lamb and place back in the oven for a further 20 minutes.

6. Remove the lamb from the roasting tray and place to the side to rest. Ensure you retain the meat juices.

Prep Time: 20 mins

Cook Time: 1 h 40 mins

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22 APRIL 2018

Serves: 8

FOR THE GRAvy: 1ltr Boiling water 75g Favourites Gravy Granules 1 Sprig of rosemary 50g Redcurrant jelly

7. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the Favourites Gravy Granules. Add the rosemary and redcurrant jelly and allow to infuse, then pass the gravy through a sieve.

8. Carve the lamb into portions and serve with the rosemary & redcurrant gravy and serve with a selection of seasonal vegetables.

Hints & Tips: Allow a 30 minute cooking time per 500g (plus 30 minutes at the end) of boned and rolled lamb for medium.

You can also try stuffing the lamb with Sage and Onion Stuffing.

ALLERGENS

Milk, Wheat, Mustard, Barley, Soya.

06/02/2018 14:52

For anyone who’s watched a science documentary over the last 15 years, the chances are Professor Alice Roberts will be a familiar face to you.

Ever since her first appearance on Channel 4’s Time Team Live back in 2001, she’s been busy writing and presenting a series of high-profile TV programmes exploring a diverse range of subjects, from Ice Age woolly mammoths to the benefits of wild swimming.

Born in Bristol, Alice has happy memories of her teenage years working as a waitress in a small hotel. “It was all very eighties!

I remember helping to prepare the buffet - making trays full of halved boiled eggs, draped in alternating stripes of mayo and Marie Rose sauce, and dressing the centrepiece - a poached salmon - with cucumber scales and an olive for its eye,” she reminisces.

Alice went on to study medicine at university and worked as a junior NHS doctor before taking up a teaching job in the anatomy department at the University of Bristol. She started to write reports on human bones for Channel 4’s Time Team Live – research which led to regular appearances on the programme from 2001, and then a host of further high-profile presenting jobs.

She how does she describe her style of cooking? “I’m not really what I’d describe as a ‘keen cook’. I like simple, quick dishes, and I have a few tried and tested favourites that the family enjoys.

“I’m a guilt-ridden ex-vegetarian! I was completely vegetarian for 18 years, from 18 to 36. Then, when I was first pregnant, I started eating fish to make sure I was getting enough long-chain omega 3 oils in my diet. And I’m afraid I enjoyed it so much I haven’t given it up. I always choose fish from sustainable sources, and look for MSC certification.”

Photographed by Dave Ste

Here, Alice shares her favourite recipe – her mum’s vegetable lasagne. “She taught me to make a few dishes before I headed off to university, and this is one I’ve kept coming back to,” she explains.

“It’s been modified a bit over the years, but it’s one of those dependable dishes that’s always tasty, satisfying and comforting.”

vens

Vegetable Lasagne Ingredients

Method

Olive oil

1. Lightly fry some crushed garlic in olive oil before adding a tin of chopped tomatoes.

2 cloves of garlic, lightly crushed 1 x 500ml tin of chopped tomatoes 2 x courgettes, sliced 4 x large mushrooms, sliced 1 x aubergine, diced 2 x bay leaves 1 tbsp of tomato puree 125g of mozzarella, sliced for the top 300g pack of lasagne sheets Salt and pepper for seasoning

For the white sauce 60g of butter 60g of plain flour 600ml of milk

2. While that’s simmering away, prepare the vegetables, slicing up courgettes and mushrooms, and dicing an aubergine.

That all goes in with the tomato sauce, with an extra squeeze of tomato puree to make it a bit richer.

3. Add two bay leaves to the vegetables.

Then make the white sauce - very simple, with melted butter, flour and milk, and add salt and freshly ground pepper.

4. Then it’s time to construct the lasagne - layers of the veg, pasta and white sauce, and the top layer gets paved in slices of mozzarella. That goes in the oven for half an hour, and gets served up with a big salad. Delicious!

“I like simIplhae,vequaicfek w dishes, antedsted favourites tried ande family enjoys.” that th Alice is an ambassador for organic beauty brand Green People www.greenpeople.co.uk.

APRIL 2018 23

SIGNATURE DISH

Alice Robe ts

e r u t a n Sig dish My

T H E

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Judging is currently taking place for the Craft Guild Awards and, with so many great entries in this silver anniversary year, this is no mean feat!

A combination of some 16 judges will be looking through all the entries that have been received to pick out some very worthy winners to add to our hall of fame. It’s not just great restaurant and hotel chefs. The awards celebrate chefs from pubs, contract catering, and education to name but a few.

If you are interested in coming to the dinner on June 4 please contact us at the office.

Our Universal Cookery Food Festival planning is in full flow and on September 18 we shall be descending upon Westlands in Evesham for what can only be described as a day to soak up so much, from talking to suppliers, to watching some great demos from chefs who will be transported in from all parts of the UK an further afield. Who can forget last year when we had a chef from Australia demonstrating how to butcher a kangaroo?! Not quite an everyday occurrence. The winners of the Country Range Student Chef Challenge will also be there as part of their prize for winning this year.

Paul Dickson is this month using Country Range Mango, Lime and Chilli Dressing and sharing just how versatile an ingredient it is to use.

With the nights now getting lighter and one hopes warmer, it will soon be time to try some lighter dishes, and even think about clearing a path in the shed to grab the BBQ out, well you can at least dream…

Till next month,

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

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

Five ways to use...

NEW Country Range Mango, Lime and Chilli Dressing

Set to be the hottest flavour of the summer, our delicious new Mango, Lime and Chilli Dressing is proving to be hot property when it comes to transforming summer dishes.

This sweet and fruity dressing is enhanced with a kick of chilli, and is certain to be a store cupboard essential for chefs looking to transform their summer menus. But don’t just save it for the salad! Here, Country Range development chef Paul Dickson shares his ingenious ideas for summer sizzlers…

1. Mango, lime and chilli glazed oven roasted cod with spring vegetables Take a choice of spring vegetables such as baby sweetcorn, large spring onions, tenderstem broccoli and edamame beans and add them to a deep baking tray, drizzle with a little oil and season them. Top with a couple of Country Range IQF Cod Fillets and glaze them with the

About Paul Dickson >> Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in Paul Dickson 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.

dressing before baking off in a hot oven to create a brilliant centre of table sharing dish.

2. Sri Lankan three bean salad Use your choice of warmed beans (for example, black eye beans, butter beans and haricot beans) drizzled with the mango, lime and chilli dressing to create a zesty and refreshing side salad, which would be perfect served with herb encrusted pan-fried lamb chops.

3. Avocado, mango, lime and chilli guacamole Roughly mash an avocado with a good spoonful of the dressing and finish with a little fresh lime juice and some torn coriander to create a fantastic twist on a classic guacamole. Serve it with grilled chicken, roasted peppers and red onions and some warm tortillas for a fresh fajita.

4. Mango, lime and chilli fried chicken Mix the dressing with buttermilk (50/50) and marinate scallops of chicken breast for an hour before coating in a mix of flour and semolina.

Deepfry in hot oil to create a super tasty spin on fried chicken.

5. Grilled halloumi burger with a mango, lime and chilli slaw Create a simple but tasty slaw using grated carrot, red and white cabbage and some thinly sliced red onion combined with a mix of buttermilk and the mango, lime and chilli dressing to top grilled halloumi in a brioche bun and serve with a side of dirty sweet potato fries.

• Country Range Mango, Lime and Chilli Dressing • Pack size: 2.25ltr APRIL 2018 27

FIVE WAYS TO USE

Judging time!

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ADVICE FROM THE EXPERTS

Take your business a step further Reasons why a fledging food business should consider renting a commercial kitchen space

By Will Beresford, CEO and co-founder of FoodStars www.foodstarsuk.com

>> With fully fitted spaces available on a flexible membership programme, commercial kitchen spaces allow emerging brands the kitchen space they need to take their business one step further.

3.

Tech platforms are enabling more and more foodie businesses to expand into the market, with the opportunity to prosper without the need for a ’shop-front’ base. If you’re a start-up business looking to showcase your brand, commercial kitchen spaces can help to develop your product with minimal input and additional costs – it offers a flexible and easy option to kick-start businesses without having to take time out to negotiate lengthy contracts and equipment costs. Established food brands are similarly using these spaces as an extension of their own kitchens in order to test new concepts and stay one step ahead of the ever-changing food industry.

available to rent on a rolling contract; giving you the flexibility you need to trial a location’s response to your product - without having to commit to the space.

Here are six good reasons for considering a commercial kitchen space:

1.

Ready-made network

2.

Sufficient storage space

Unlike other kitchen spaces, commercial kitchens are adjoined, creating a community of foodies to network and share equipment with. With a ready-made network of individuals and brands within the industry, members often offer tips, solutions, and help each other out by sharing their experiences; overcoming the lonely aspect associated with starting up a business.

Commercial kitchen spaces offer tons of storage space for a business. This is particularly important for emerging online food delivery companies that don’t have huge amounts of storage space to contain their product. Rented kitchens are designed to handle the production of large established businesses; therefore, the spaces should provide the sufficient storage you’re after.

Commercial kitchen spaces can help to develop Commercial kitchen spaces offer easy access to prime your product with locations across the city, allowing minimal input any growing business to expand its and additional customer base. The kitchens are also costs

Location

4.

Saving on up-front costs

5.

Hygienic and regulated

6.

Operationally sufficient

Kitchen rental spaces provide fully fitted kitchens, saving thousands of pounds on upfront fit-out costs – making it the ideal solution for a business with limited capital. In the food industry, kitchen equipment and supplies can make a huge dent in budgets so by looking for solutions like renting out commercial kitchen space, it means you can look to invest the saved capital elsewhere in the business.

Commercial kitchen providers ensure the highest level of health and safety standards in their kitchens, meaning all kitchens are fitted out with hygienic wall cladding, as well as stainless steel equipment. Commercial kitchens also offer cleaning services on daily basis to ensure the space is of the best hygiene standard possible to prepare your product.

The facilities and services on offer are of a commercial capacity and state-of-the-art, providing your business with an abundance of essential equipment and storage as well as 24-hour on the ground maintenance support.

APRIL 2018 29

#Se23Negronie

• 40ml Little Bird Gin • 30ml Dispense Amaro • 30 ml Artemis Vermouth Stir over ice and garnish with a twist of grapefruit.

The infusion is filtered and then sweetened with beet sugar and aged in cask or bottle, often for years.

Amazing Amaro

Luca Cordiglieri, of the UK Bartender’s Guild

The recipes often date back to the 19th century, when they were most commonly produced in monasteries or pharmacies.

>> Amaro in Italian means “bitter” but it is also an Italian herbal liqueur.

Amari are generally drunk on ice with a citrus garnish

Amari are generally drunk on ice with a citrus garnish, either lemon or orange.

They’re great in cocktails as a small amount can add extra dimension and flavour.

It’s predominantly associated with Italy but a few other countries produce this style of drink too. Good examples are Jagermeister in Germany and Unicum in Hungary.

Amari that I’ve seen in UK are Montenegro, Ramazzotti, Fernet and Branca.

I leave you with a recipe with an Amaro made in London.

It is generally drunk after a meal and in terms of flavour is bittersweet and herbal.

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30 APRIL 2018

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Seafood Platter

Salmon Goujons

Chipiron es

Salt & Pepper Calama ri

THE MELTING POT

The Social Club Sharing a smorgasbord of ideas

Crispy Halloumi cheese sticks Fries with Chili sauce

Presenting menus and dishes in innovative formats can heighten the whole dining experience for your customers.

Our Category Focus feature this issue examines why sharing Why concepts are so popular with out-of-home diners – and not try? here an array of top chefs and industry experts show Sharing platters you how you can adapt this food trend on your menus. are one of the most Adding sharing dishes, boards and even tasting menus is the perfect way for caterers to highlight the social occasion of food. As the generations change, so does the way that we eat and behave. Social media has an increasingly important role to play in influencing diners, and with the adage we ‘eat with our eyes’, the way a dish looks is, in some cases, equally if not more important than how it actually tastes…

Mark Rigby

executive chef, Premier Foods

Roast dinners work brilliantly as a sharing platter and never fail to draw gasps of delight when they’re presented at the table. The chosen joint of meat can be carved at the table for added theatre, with the vegetables presented in copper saucepans on a wooden board.

32 APRIL 2018

cost-effective ways to eat on campus. Offer small appetisers in more of a tapas style, sold at a cheaper price rather than purchasing individually.

Customers can often tell the difference between homemade and frozen Yorkshire puddings so, to stand out from the crowd, try to prepare your own from scratch. Offer customers the opportunity to customise their roast dinner platters by offering lots of interesting sides, such as pigs in blankets or courgettes in Panko breadcrumbs with vegetarian Parmesan for non-meat eaters. And, of course, the meal wouldn’t be complete without lashings of delicious gravy!

Tom Holloway

head chef, Alexandra Hotel and restaurant in Lyme Regis, Dorset www. hotelalexandra. co.uk The popularity of sharing platters has increased considerably over the past few years and more and more customers expect to see sharing platters on the menu almost as much as they expect to see starters, mains and desserts. Designing a successful platter is all about choosing foods and

Tiramisu for sharing

Roasted shoulder of lamb being carved at the table

Preston Walker

kitchen manager/ director at Oak House Residential Home and the NACC’s regional chairman for the Midlands region

Offering a family-style service in an institutional care setting is a great way to engage with residents. People with dementia, for example, have been used to eating meals with their families so putting a tray of cottage pie in the middle of the table means that they can take as much or as little on their plate as they want.

Older people can feel overwhelmed and overfaced if you put too much food on their plate but, this way, we find they are more relaxed – and often go back for seconds!

In the same way, offer a big trifle for dessert. Afternoon tea on retro tea stands taps into the nostalgia side and things like finger sandwiches and mini cakes look attractive and are very easy to eat.

Matt Dawes

key account manager, Row & Sons (www. rowandsons.co.uk) Wooden serving boards offer an alternative means of presenting dishes and sharing platters, but ensuring they are hygienically clean is a priority. The recent case of a Birmingham steak house being fined £50,000 for continuing to serve food on dirty wooden boards is proof of the severity of such a food poisoning risk.

Wood, like plastic, needs to be maintained in the correct manner to support hygiene.

It should not be placed in the dishwasher or soaked for long periods in water. As a natural product, when subjected to water for a long period, wood can split or crack.

Once split, the wood will be difficult to dry out, and any cracks could remain damp, forming the perfect atmosphere for bacteria. Instead, wiping wood with appropriate antibacterial sprays and a damp cloth is recommended.

Roweca is a great alternative to wood, for both preparing and serving food.

Roweca is manufactured from recycled paper, therefore environmentally friendly.

It provides the aesthetic of slate and can be placed in the dishwasher.

Turn the page for your chance to win a set of five Roweca Canapé Paddle Boards worth £100

Thomas Carr

Marie Medhurst

sales director at Bannisters Yorkshire Family Farm

head chef at the Michelin-starred Olive Room in Ilfracombe (thomascarrchef. co.uk)

Chefs have two jobs in my opinion, to Sharing platters that marry excite and satisfy. It’s very hard to tick must-have flavours with those boxes in a ‘conventional’ clean, wholesome ingredients offer the casual dining establishment. best of both worlds – and are a hit If I go for fish and chips, then Family with groups who won’t around half way through compromise on either health style service I’m bored of the meal or taste. Give street food a Older people even if I haven’t satisfied nutritious base with sweet can feel overwhelmed my hunger. By serving potato skins, full of vitamins, and overfaced if you put a number of different fibre and potassium, and with too much food on their plate style dishes in smaller but, this way, we find they a perfect subtle sweetness portions, you keep the are more relaxed – that complements shredded customer excited and still and often go back chipotle chicken, chickpea dahl manage to leave them for seconds! or a superfood sensation of diced ultimately satisfied at the beetroot with chopped walnuts, end of the experience. coriander leaves and red chilli, topped with sea salt and olive oil.

The main challenge for establishments

James Davidson

executive chef, Rich Sauces

Using sharing platters for social occasions such as friends catching up, or family outings, gives the chef a chance to play with textures and flavours. Using sweet, savoury, spicy and the cooling effects of dips to complement each other, my thoughts go to…

• Loaded fries, with crispy chicken, topped with a sweet, mango curry sauce • Sriracha filled mozzarella balls with mango and chilli salsa, dressed with a mango, lime and chilli dressing • Deep fried halloumi with harissa mayo • Buffalo wings with blue cheese dressing • Baby back ribs in a soy and mirin glaze with a hint of cayenne pepper and ranch slaw

outside of fine dining is that they’re normally operating very large menus.

My suggestion would be to try a tasting menu by using it as a special - look at things that haven’t sold so well - group dishes together and offer a tasting menu special. It will help waste and, in my opinion, the experience.

Matt White

Chair of TUCO comments:

“Sharing platters are one of the most cost-effective ways to eat on campus.

The Cargo bar, Medway at the University of Kent, recommend a variety of small appetisers offered in more of a tapas style.

Three can be chosen at a cheaper price rather than purchasing individually and larger platters are also available to share.

Small appetisers include chilli and mango king prawns, fully loaded potato skins and beer battered mozzarella sticks Alternatively, students like to share larger platters of nachos, which can be served with melted cheese, sour cream and guacamole, topped with a choice of homemade BBQ pulled pork or beef chilli.”

APRIL 2018 33

THE MELTING POT

flavours that work well together, balancing the protein-based items with interesting sides and accompaniments within a common theme. One of our most popular is the seafood platter that includes local native lobster, dressed crab and mussels, paired with truffled mayonnaise and locally grown organic salad leaves.

– and enjoy pizza perfection WIN

As the warmer weather appears on the horizon, there’s nothing more sociable than a spot of al fresco dining.

A stylish outdoor oven

This issue we’re focussing on the social aspect of dining and the growing demand for sharing platters.

Social media savvy consumers increasingly demand the wow factor from their eating out experience and this La Hacienda Pizza Oven, Barbecue and Smoker is sure to get their smartphones clicking!

One lucky Country Clubber will bag this stylish and versatile outdoor oven which can be used as a smoker, pizza oven or BBQ. It features a stainless steel flue with dampner, stainless steel split BBQ grill, cordierite square pizza stone, oven door with temperature gauge, lower fuel door with baffle and lower storage shelf, and can be used with charcoal and untreated wood fuel.

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

Perfect paddles

Presenting dishes and sharing platters in a fun and visually exciting way continues to be a popular trend in the hospitality sector, as our Category Focus and Melting Pot features this issue demonstrates.

With this in mind, our friends at Row & Sons are giving away five Roweca Canapé Paddle Boards worth £100 to one lucky reader.

WIN

5 Roweca canapé paddle boards

The boards are manufactured using environmentally friendly paper resin, offering a perfect alternative to wood serving boards. They’re dishwasher safe and heat resistant up to 176°C too.

For your chance to win this perfectly presentable prize, send an email titled ‘Roweca Paddles’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Japan: The cookbook WIN

Japan: The Cookbook

Our Plate Arrivals feature this issue focuses on the diverse cuisine of Japan and coincides with the launch of Nancy Singleton Hachisu’s comprehensive cookbook on the subject.

Japan: The Cookbook (Phaidon, £29.95) is a sumptuous collection of over 400 recipes from one of the most respected and beloved culinary cultures, and shows how you can create famous dishes including sushi, ramen, and tempura.

We’ve got a copy of this beautiful book to give away. To enter, send an email titled ‘Japan: The Cookbook’, 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: 30th April 2018. All winners will be notified by 31st May 2018. 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

APRIL 2018 35

COUNTRY CLUB

Share the love

WITH INSTAGRAM READY FOOD

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m u i d e M sp n Fries i r c y a t S Skin O Introducing our NEW Menu Signatures Staycrisp Medium and Julienne Skin-on Fries.

Rustic, skin-on fries for authentic fresh-style appeal. Featuring our unique StaycrispTM coating, for gluten-free fries that stay hotter for longer creating a thrilling menu experience.

Touch every sense. Discover new seasoning and flavour secrets that work brilliantly with the new additions to our Staycrisp Fries range to transform your fries into a menu event.

For more info visit at www.mccainfoodservice.co.uk/ignite

E: foodservice@mccain.co.uk T: 0800 146 573 (GB)/1800 409 623 (ROI) Š (2017), McCain Foodservice

ON THE RANGE

The Leading Independent Foodservice Brand

On the Range

Shirley Bass

Clive Webley & Shirley Archer

The dish is named after Shirley Archer, who is retiring after 14 years

Naming a new dish after a beloved, longserving matron is a surefire way to persuade nursing home diners to try it!

The latest dish on the summer menu at Bricklehampton Hall Nursing Home in Pershore, Worcestershire, is “Shirley Bass” – named after matron Shirley Archer, who has worked at the home for the last 14 years and is retiring.

Head chef Clive Webley explains: “We named the dish after Shirley as a tribute to all her hard work. Most of our residents like meat and two veg so getting them to try something different can be a challenge.

We host regular tasting sessions and try to incorporate new dishes slowly over a period of time.”

The catering team works hard to ensure their menu includes plenty of healthy dishes like this one, and was recently given a Healthy Food Gold Award from the local council for their efforts.

“This is a healthy but filling dish and we’ve replaced the mash with mashed cauliflower,” continues Clive. “You can use Country Range Frozen Cauliflower if you haven’t got fresh, which works just as well.”

The inclusion of Country Range Walnut Halves also adds to the dish’s health-giving credentials.

“The Country Range Walnuts are ideal for this dish,” adds Clive. “They’re a great price and are full of goodness. Roasting them in garlic butter makes them lovely and chewy, so it’s easier for our residents to digest them.”

Perfect for adding flavour to, such as refreshing cucumber

Ingredients 4 tbsp Wholegrain Mustard 150ml sour cream 1 cauliflower Country Range Coarse Ground Black Pepper Coarse Ground Sea Salt 50g Country Range Butter 4 cloves of garlic (crushed) 25g Country Range Walnut Halves

Method 1. Wash and cut one cauliflower into florets, using some of the green leaves as well.

2. Bring a pan of salted water to the boil, add the cauliflower to the boiling water and cook for 5-7 minutes. Take off the heat and strain well (make sure completely dry).

3. Mash the cauliflower until smooth add the wholegrain mustard and sour cream, mix together well, check seasoning and return to a gentle heat, stirring all the time.

4. Place fillet of sea bass into seasoned flour and coat, place into a hot sauté pan, skin side down and cook until crisp and golden brown. Remove fish from the pan and keep warm.

1/2 cucumber 200ml Country Range White Wine Vinegar 1 large fillet of sea bass 100g Country Range Plain Flour 20ml Country Range Balsamic Vinegar 50g Country Range Powdered Beef Gelatine

5. Add the butter to the sauté pan with four cloves of crushed garlic, add the walnuts, and toss in the garlic butter until golden brown (be careful not to burn).

Remove from heat and strain.

6. Using one whole cucumber, which has been pickled overnight in white wine vinegar, strain well and add to the blender, blend until a smooth paste has been formed. Add the gelatine, allow to set and chill until required.

To assemble

Place the cauliflower mash in the centre of the plate.

Place fillet of sea bass on top, skin side up.

Decorate the outside of the plate with the chilled cucumber jellies, add the walnuts and drizzle with a little balsamic vinegar.

APRIL 2018 37

THE TETLEY TEA REPORT 2018 A COMPLETE LANDSCAPE OF THE OUT OF HOME TEA MARKET WITH 3.1 BILLION OUT OF HOME OCCASIONS, THE UK FOODSERVICE TEA MARKET REMAINS BUOYANT, WITH VALUE GROWTH AT 13.6% FROM 2015 TO 2017,1 PRESENTING A KEY OPPORTUNITY FOR WHOLESALERS TO ASSESS AND REVIEW THEIR TEA PRODUCTS IN DEPOT.

1in5

consumers are

drinking more tea than they did a year ago

1

31.4 million cups of tea consumed out of home on the average weekday in the UK

1

Tetley IS THE N.o 1 Wholesale Tea Brand

2

GETTING YOUR BLEND RIGHT

BLACK TEA is responsible for the majority of volume out of home, with Earl Grey and English Breakfast both in growth.

+4%

BLACK teas SALES growing yoy

value share 66%

GREEN TEA is a blend that consumers are willing to pay a little more for, with 29% expecting to drink more green tea than this time last year.1

+12%

GREEN TEA sALES growing yoy

value share 4%

FRUIT & HERBAL TEAS have observed significant segmentation share growth over and above black tea as they grow in popularity.

+13%

Fruit & herbal teas SALES growing yoy

value share 11%

2

1 Tetley Tea Report 2018 2 Salesout Consolidated Tea Category Report MAT 8th Oct 2017 3 Kantar Worldpanel Usage | Main Panel | 52 w/e 18 June 2017 vs. 2016 vs. 2015 | Occasions (%) | Total Food & Drink 4 NPD Crest 2016 5 CGA Tetley Research Project 2017

65%

PREMIUMISATION OF TEA

of consumers ARE WILLING to pay more for a premium drink

1

CONSUMERS ARE BECOMING MORE ADVENTUROUS IN THEIR FLAVOUR PREFERENCES AND WILLING TO TRADE UP AND PAY MORE FOR A SUPERIOR DRINK. WITHIN TEA SERVICE, EXPERIENCE IS KING AND A KEY TO SUCCESS FOR OPERATORS.

BREAKFAST IS BOOMING With an increase in spend at breakfast out of home, operators should ensure they are offering customers something worth waking up for, by serving up quick, delicious breakfast dishes.

UP 4.6% in 2017,

Breakfast is driving OOH total

food and drink growth with

80 million

occasions annually

3

31% Increase in spend

at breakfast

KEY TIME FOR DRINKING

TEA OOH

9AM-12PM

out of home

4

FOR TOP TIPS ON DELIVERING THE PERFECT TEA SERVE, ENCOURAGE CUSTOMERS TO SIGN UP TO TEA MASTERS â&#x20AC;&#x201C; THE FIRST FREE AND ONLINE TEA TRAINING COURSE TETLEYTEAMASTERS.CO.UK

5

visit the tetley tea academy WEBSITE TO download your copy of The Tea Report 2018

Visit tetleyteaacademy.co.uk today for information, advice and insight on maximising your tea sales.

Join the conversation

@TetleyTeaOOH

#McYBT

0 0 0 1 £ W in e

* m n p i t u o f Kitchen eq

New for 2018...

Four runner up finalists will win £250’ of kitchen equipment* FFO OLLLLO OW WTTH H EEGGIISSTTEERR TTOORR REE SIMPLE STEPS EESSEE TH

Step 1

Register at www. premierfoodservice.co.uk by 31 March 2018. Within 7 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix

Step 2 Develop your recipe using a McDougalls Flour Based Mix and at least one ingredient sourced from within 30 miles of your school

Step 3

Submit your recipe and pictures of your creation to mcdougalls@cirkle.com by 4th May 2018

Live final to take place at LACA - The Main Event, Thurs 12th July 2018 * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment.

Open to UK primary schools only. Opens: 9am on 2 January 2018. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent.

School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: www.premierfoodservice.co.uk.

www.premierfoodservice.co.uk @PremierFoods_FS

COOKS&CO SPICES UP ITS CHEF’S RANGE >> Fine food and ingredient specialist Cooks&Co has launched its first mango chutney.

The 2.7kg premium offering features only the finest ingredients, including a high mango content (43%), chilli puree, authentic spices (paprika powder and cayenne pepper), onion seeds, and ground cumin.

Approved by both the Vegan and Vegetarian Societies, Cooks&Co Premium Mango Chutney joins the brand’s Chef’s Range line-up, which includes a host of top quality, pulses, purées and speciality oils, as well as catering size olives and antipasti.

Dr Oetker Professional joins Food for Life Supplier Scheme >> Dr Oetker Professional – the pizza and baking specialist – has joined the Soil Association’s Food for Life Supplier Scheme to help caterers put tasty and sustainable meals at the heart of their menus.

Chicago Town Balanced Choice Pizza, Raw Dough Pizza Base and Wellcare mixes have all been recognised as meeting the Food for Life Served Here standards. Caterers can now use these products to help them achieve a Food for Life Served Here award.

Alpen lightens up >> Alpen has launched a new variant to its range of light cereal bars.

The new Salted Caramel Bar combines deliciously smooth salted caramel pieces with creamy rolled oats, and is topped with a delicate dark chocolate drizzle.

Helena Blincow, marketing manager for Alpen Bars, comments: “At less than 70 calories, Alpen Light bars are packed with flavour and allow consumers to make a positive snacking choice.”

Healthier dessert options from Suncream Dairies >> Due to the popularity of its’ Vanilla Lower Sugar Ice Cream, Suncream Dairies have extended their range to include two new flavours: Strawberry and Mint.

Suncream’s Lower Sugar range contains at least 49% less sugar than its Summertime ice cream and is 99% fat free.

The two lower sugar flavours work well served on their own as a healthy dessert option, or can be blended with fruit to make a healthy milkshake or smoothie.

With less than 125 calories per 100g scoop, it’s a great choice for restaurants as well as schools, care homes and hospitals.

COLOURFUL CROISSANTS >> Panesco Food has added two vibrant new croissants to its viennoiserie portfolio. With the ‘on the go’ breakfast market continuing to flourish, croissants are a popular choice.

The two new additions are double coloured, filled butter croissants available in two popular flavours: raspberry and chocolate.

The inclusion of a layer of naturally coloured dough gives the eye catching striped appearance.

• Double coloured, filled croissant Raspberry – Naturally red coloured pastry layer filled with raspberry jam. 90g ready to bake.

• Double coloured, filled croissant Chocolate – Filled with chocolate hazelnut filling.

90g ready to bake.

LONG-LASTING FOAM GUARANTEED >> The latest addition to Lakeland Dairies’ portfolio of dairy solutions, new Barista Milk has been developed to help caterers deliver the ultimate long-lasting frothy coffee.

Barista Milk’s foaming capabilities means operators are guaranteed Barista a smooth, dense and longMilk is lasting frothy beverage every suitable for use time it’s used.

in all barista style coffee machines

From cappuccino and lattes to hot chocolate, this new generation of milk can be foamed and re-foamed, and is enhanced to ensure a consistent foam texture is guaranteed throughout the year

Containing just 1% fat, Barista Milk is suitable for use in all barista style coffee machines and can be stored ambient until opened – making it especially ideal for those with limited fridge space including mobile caterers. It also reduces the wastage associated with using fresh milk, helping to boost the bottom line.

APRIL 2018 41

THE MARKETPLACE

T he Marketplace

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

SPECIAL FEATURE

Pulling the plug oonn

i t u l l o p c i t s a pl Caterers are being urged to ‘do their bit’ in the global battle against plastic pollution.

quite rightly prompted the uptake of exciting initiatives and schemes to battle the prominent issue,” explains Ian Motagalli, of Clearwater Technology.

Sir David Attenborough recently called for the world to act on plastic, after witnessing its impacts on marine life during the filming of his latest TV series Blue Planet II.

A new national campaign led by Water UK, for example, will allow people to refill water bottles for free by creating a national network of high street retailers, coffee shops, businesses and local authorities.

“The growing pressure on companies, particularly in the retail, food and beverage industries to reduce the consumption of single use plastic has

WRAP is also leading an ambitious UK initiative focusing on plastic packaging with the aim of eliminating unnecessary and problematic single-use plastic

Over 35 million plastic bottles are used every day in the UK. Of these, 16 million are not recycled It takes 75% energy to make a plastic bottle from recycled plastic compared with using virgin materials If a year’s worth of the UK’s un-recycled plastic bottles were placed end to end, they’d reach around the world 31 times, covering just over 780,000 miles The recycling rate for plastic bottles has increased dramatically from just 5% in 2000 to 58% in 2016

42 APRIL 2018

packaging, and ensuring all plastic packaging is reusable, recyclable or compostable.

Marcus Gover, CEO, WRAP, said: “We will bring together every ‘body, business and organisation’ involved in the life-cycle of plastics to make the move from a throw away culture to one where resources are used over and over again.”

Encourage customers to bring in a reuseable cup. Perhaps reward them with a discount

The last straw Newcastle-based hospitality operator Fresh Element has strengthened its stance on sustainability by banning plastic straws and stirrers in its venues.

The company hopes to stop an estimated 50,000 straws and stirrers going into landfill from its three venues each year.

Its initiative reinforces the ‘Refuse a Straw’ campaign that urges bars and restaurants to stop handing out straws with every drink.

Single use plastic such as straws, end up in the sea each year, killing marine life and damaging ecosystems. The straws, which are thought to take up to 200 years to decompose, are one of the most common problems.

Peter Hunt, co-founder of Fresh Element, said: “One of the problems facing the catering industry has always been wastage.

Sustainability runs through everything we do, so it made sense to look at how we could reduce the waste of things like straws.”

Reduce Reuse Recycle – in that order.

So, the best place to start is with those single-use plastic disposables that don’t pass the necessary test. Pub groups like Wetherspoons and All Bar One have stopped automatically popping a straw in drinks and, when customers do request one, have moved to a more sustainable PLA or paper option.

Inspire customers to get drastic with plastic Try a price incentive scheme for customers who use reusable coffee cups. Or you could go a step further and charge extra for disposable cups – something being trialled by Starbucks and Oxford Brookes University among others. Join the campaign (www.refill.org.uk) – offering customers free water refills.

For more information about the Sustainable Restaurant Association visit https://thesra.org.

Case study Country Range Group customer Griff Holland is the co-owner of Friska, a chain of healthy fast food restaurants in Bristol, Luton and Manchester, and a member of the Sustainable Restaurant Association. His company is trying desperately to ‘do the right thing’ in terms of waste management, but coming up against several barriers.

“Being a responsible business underpins our business ethos and feelgood food strapline. It’s about going beyond look and taste and looking at provenance, making sure the meat you serve is responsibly reared and serving speciality coffee sourced from farms you know and trust. QSR venues are, by their nature, convenience-led but we do have a commitment to being responsible in our approach to disposables and the waste we create.

Tailor make your own plastic solution A great place for caterers to start is monitoring and measuring what plastic you’re using so you understand what waste you are generating, advises Andrew Stephen, chief executive of the Sustainable Restaurant Association. “Then assess the type of products you’re using most of and check with your waste contractor what they can and can’t accept before diving into a big decision on recyclable, biodegradable or compostable alternatives.”

Get your back of house in order

Provide staff with reusable coffee mugs and water bottles. One major London hotel worked out its 300+ team was getting through 1,000 plastic cups a day – more than 300,000 a year. A small investment in £1.50 reusable thermos cups more than outweighed the £15,000 savings, including the price of collection of the used plastic ones. Treat this as the first session in a simple staff engagement and training process.

Reduce Reuse Recycle

waste streams are so uncoordinated and complicated that, if you put Bio Plastic cutlery in with food waste, they biodegrade at different rates, so they end up being removed and incinerated! At least if things look like plastic you can make sure they are recycled. There’s just no joined up thinking at government level.

“It’s a similar situation with ‘Bio’ paper cups. You need to have 10 pallet loads to compost them and that requires a country-wide coordination strategy.

“We have multiple recycling bins in store for our customers as well as in the kitchen to separate waste. We also use wooden rather than plastic stirrers, and offer a 30p discount for customers who bring a keep cup, even though it only costs 7p for a disposable cup and lid, so we’re losing money. We encourage the use of ‘keep cups’ but, again, they’re a nice idea but a nightmare for baristas when it’s busy trying to match people to their cups!

we encourage

keep cups

“We launched FSC (Forest Stewardship Council) certified wooden cutlery but had lots of complaints because of the way it feels in your mouth. We then moved over to Bio Plastics but these fell short on two points. Firstly they are not as robust as normal plastic and are more difficult to cut with. Now I can deal with customers having to push harder on a Bio knife, however UK

“We know waste is a problem and at the moment we feel we are doing the ‘least bad’ and more authentic thing however we would fully support a proper government review and policy change around how waste is managed in the UK.” Left to Right: Ed Brown and Griff Holland

APRIL 2018 43

SPECIAL FEATURE

Master the three Rs

New

Reduced Sugar Recipes

Same great taste now with less than 5g of sugar per 100ml

Made

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it Juic

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s lemon n a cili

We use

Si

With R

Heartsease Farm Premium PressĂŠs in 7 Delicious Flavours 330ml/750ml Glass & 425ml PET Elderflower PressĂŠ | Traditional Lemonade | Fiery Ginger Beer | Raspberry Lemonade | Blackcurrant Crush | Apple & Rhubarb | Strawberry & Mint

/radnorhills

@heartseasefm

radnor_hills

www.radnorhills.co.uk

DICKSON’S DIARY

gooseberry crumble, poach the fruit with some Country Range Honey then use Country Range Crumble Mix as a base and add in extra oats, flaked almonds and dessicated coconut.

Spring into action!

As the season changes and the warmer weather arrives, it’s time to welcome back an array of delicious spring ingredients.

English asparagus is one of my favourites and is perfect served with Hollandaise sauce, pimped up with some chopped tarragon. For a healthy brunch, add a poached egg and some prosciut to, along with some slices of toasted bread. Try using Country Range Ciabatta, sliced in half and rubbed with garlic and Country Range Extra Virgin Olive Oil. Sprinkle on some Country Range Mixed Herbs and griddle until barmarked.

Gooseberries are also in season as we head into the summer and are packed with vitamin C. For a delicious

Top tip: Cook the crumble mix separately in a low oven to make it lovely and crispy then allow to cool before using to top the stewed fruit before baking in the oven with some Demerara sugar. Serve with crème fraiche rather than custard for a lighter summer dish.

Spring-time is all about lamb and you can’t beat a lovely roast leg of lamb with Country Range Mint Sauce. Don’t throw away the leftover meat, instead pick it off the bone to make a delicious sandwich filling. Mix with a little Country Range Cumin and Chilli Powder, some garlic and diced onion, all bound together with a spoonful of Country Range Tomato and Basil Ready to Use Sauce, and serve in Country Range Tortilla Wraps with grated cheddar and some cooked Country Range Basmati Rice.

Happy cooking!

Paul Dickson

Garlic Ciabatta

Eggs Benedict

Country Range development chef

A brand new bar from the UK’s No.1 Muesli brand.

Alpen Light Bars with Salted Caramel 24x19g

*

Stock the top-selling Alpen cereal bar range, now including Alpen Light with Salted Caramel! *Source: Nielsen Scantrack data to 09.09.17 – Total Impulse

APRIL 2018 45

#1

in the single snacks category*

*IRI - 52w/e 07/10/17 - Total Market Š Kellogg Company 2017

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

1

Beet yourself up

The new Botanical Brunch menu at Plateau in London’s Canary Wharf includes an array of vegan delights including this beetroot tagliatelle, smoked beetroots topped with toasted pine nuts.

2 Flower power

1

The Chop House chain of restaurants is paying homage to “the king of plant-based eating” – the cauliflower – with this healthy cauliflower roast served with seasonal greens and thyme roasted roots.

3 Keep it raw

Mercedes and Simon Sieff, founders of Yeotown Retreat, Devon, and Yeotown Kitchen, Marylebone, promote better and

healthier lives through a balanced, plant-based, raw food diet – and who could say no to this raw chocolate cake?!

3

2

4 Say cheese

Eurilait has come up with a taste of the exotic with this deliciously indulgent Piña Colada Cheesecake, showcasing

the versatility of Paysan Breton Natural Spreadable Cheese. Full recipe here www.stiritupmagazine.co.uk/recipes/

5 Be healthy!

Celebrate World Health Day (April 7th) with this delicious quinoa salad with tuna tataki,

4

by Leathams’ business development chef Luke Turner http://leathams.com/ inspiration/recipes/.

5

6 Sweet idea

With 85% of consumers opting for sweet potato over a regular potato dish, Aviko has created this

sweet potato gnocchi dish to help caterers make the most of the demand.

7 Flippin’ fantastic

6

7

Liverpool Street’s Polo Bar has teamed up with British ice cream brand Jude’s to create this sumptuous red velvet and cherry ripple dessert topped

with a hefty slice of red velvet cake.

APRIL 2018 47

FOOD FOR THOUGHT

FOOD FOR thought

Inspira ti recipe idonal e for Apr as i menus l

E H T N U R O U Y T S T S C D U R D A O W R E P R O E T V N I O Y L U L L B ’ U O Y

Sign up now at UFSChefRewards.com Open 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.