August 2018 Stir it Up

AUGUST 2018

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Handsup!

Grabbing the attention of the food to go consumer

Power up

for serving superfoods

STREET

FOOD’S

SHINING

LIGHTS

Boost profits with our Brilliant Bagels From a filling breakfast option to a perfect on-the-go snack; our delicious bagels are the perfect carrier to keep customers satisfied throughout the day.

Our 85g Sliced Bagel and 115g Unsliced Bagel allow for a variety of uses from schools through to high-end coffee houses and everything in between. They can be used as a carrier for both sweet or savoury options and help to premiumise your sandwich offering.

Try our tasty filling ideas...

• Sausage, egg & cheese bagel • Lebanese chicken with garlic yoghurt dressing • Smoked salmon & cream cheese • Grilled halloumi & Mediterranean vegetables

• Salt beef, mustard & pickles • Feta, beetroot & walnut • Avocado, grilled chicken, mozzarella & tomato • Bacon, brie & cranberry sauce

For more information and recipe inspiration visit www.countryrange.co.uk FROZEN PLAIN BAGELS l

PACK SIZE: 50 x 85g Sliced 48 x 115g Unsliced

l

DEFROSTING INSTRUCTIONS: Take the bagels out of the box and place them onto baking trays (frozen) making sure they are placed individually, leave to thaw for approximately 40-60 minutes.

l

COOKING INSTRUCTIONS: Pre-set your oven at 190°C. Place trays in pre-heated oven for approximately 3-4 minutes until bagels are a light golden-brown colour.

l

SUITABLE FOR: Nut allergy sufferers, vegans, vegetarians and dairy free diets

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

Brand

Easily incorporate superfoods into smoothies and breakfast bowls for a substantial dose of nutrients and vitamins

Ingredients Food

Features

05 EAT THE

07 CUSTOMER

SEASON - Game

Favourites

PROFILE - Boxing off

04 READERS’ LIVES

the workplace lunch

COOKS CALENDAR PLATE ARRIVALS

08-09 NEWS FROM 11 HOSPITALITY

For starters...

We’ve got it all going on in this issue of Stir it up!

Whether you’re taking a quick tea break from work, or enjoying reading your copy of Stir it up on the beach whilst on holiday, there’s definitely something to pique everyone’s interest.

COUNTRY RANGE

- Doggy bag scheme

27 ON THE RANGE

13 EDUCATION

with Barbara Hitchin, Upton Hall

33

DICKSON’S DIARY

14 HEALTH

& WELFARE -

‘Water’ you doing to keep the elderly hydrated this summer

19

TO USE - Pistachios

ADVICE FROM THE EXPERTS

37 SIGNATURE

- Providing access for all

DISH - Cerys

Matthews MBE

38-39 THE

MARKETPLACE

16-17

CATEGORY FOCUS

- ‘Hands up’ - grabbing the attention of the on-the-go consumer

30-32

21 SPECIAL

The nation’s obsession with ‘healthy eating’ continues apace, and our Melting Pot this month is all about how to incorporate superfoods into your menus (page 30). We also look at how nursery caterers can instill good nutrition habits for little ones (page 13), and the lovely Cerys Matthews talks wholesome, outdoor living and shares her mum’s delicious daal recipe (page 37).

We hope you enjoy reading them as much as we enjoyed writing them.

healthy eating habits

35 FIVE WAYS

With the food to go market worth over £20billion in the UK and expected to be the most influential food trend of the next 2-3 years, we look at how you can compete in this competitive arena in our Category Focus feature (page 16).

On top of that we shine a spotlight on the British Street Food Awards, discuss doggy bags and food waste, look at providing access for all, the food of New Zealand, the Glorious 12th and discuss the importance of ice. Phew! I think I need a holiday after all that!

- Toddling off with

FEATURE -

Streets ahead

MELTING POT

- Super heroes, power up for serving superfoods

25 SPECIAL FEATURE Time for tea

28 MCA Food to go

43

FOOD FOR THOUGHT Inspirational recipe ideas for late summer menus

29 FOOD &

41 COUNTRY CLUB

INDUSTRY NEWS

40 RAISE THE BAR - Ice, ice baby!

- Win a ‘Keep your cool’ bundle, Flint & Flame 4 piece knife set and a Taylors of Harrogate hamper

Keep creating a stir!

JULY 2018

Contact us...

JUNE 2018 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

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

HOW TO ‘INSTA-NTLY’ IMPROVE YOUR FOOD PHOTOGRAPHY

THE COU

NTRY RANG E GROUP

Highchairs at the

ready

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Virpi Mikkonen @vanjelja

MAGAZIN

E FOR CATE

RERS

Clever catering for kids

BIG ideas for small pla tes:

Tapping the tapa into trend s

Fuelling the flames of the global grill

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...

www.stiritupmagazine.co.uk

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

AUGUST 2018

3

COOKS CALENDAR

COOKS CALENDAR AUGUST

3 6

International Beer Day www.internationalbeerday.com

Read ers ' Li ves

1 Name: Alex Ionita 2 Job title: Head chef 3 Place of work: Sama Bankside, London

4 Typical working hours: 45 hours per week

5 How long have you worked in the catering industry?

15 years

6 Most

7 Favourite

cuisine: interesting fact about you: Italian I have 15 8 Signature tattoos dish: Chicken melt mozzarella

(SCOTLAND AND REPUBLIC OF IRELAND)

NATIONAL

AFTERNOON TEA WEEK www.afternoonteaweek.com

116

SCOTTISH FOOD fooddrinkfort.scot

1 – 30

5

FOOD, RETAIL & HOSPITALITY

EXPO IRELAND, CITYWEST, DUBLIN foodhospitality.ie

CUPCAKE 18 – 24 NATIONAL WEEK bakeryinfo.co.uk FOOD 22 – 7 BRITISH FORTNIGHT oct www.lovebritishfood.co.uk

I like the Country Range Easy Cook Basmati Rice – it cooks fast, doesn’t stick, is tasty and has a nice texture

World’s 28 Macmillan Biggest Coffee Morning coffee.macmillan.org.uk

Hokey pokey ice c eam

Kina

With more than 14,000 kilometres of coastline, New Zealand is home to some amazing seafood, and, of course, is world-renowned for its lamb. Here are some of the nation’s favourite dishes…

A fghans The original New Zealand

crunchy chocolate cookies, made with flour, cornflakes, cocoa powder, butter and sugar, and coated with chocolate icing and chopped walnuts.

Fish and chips

- a shells Pau

4 AUGUST 2018

takeawayexpo.co.uk

Creamy vanilla ice cream with honeycomb toffee, either in small chunks or balls.

Kiwis love their food, and their native cuisine has been described as Pacific Rim, drawing inspiration from Europe, Asia and Polynesia.

Range ingredient and why?

www.unileverfoodsolutions.co.uk/ chef-inspiration/pub-roasts/ british-roast-dinner-week.html

nd a l a e Z w Ne

10 Top culinary tip:

12 Favourite Country

20- LUNCH! FOR THE FOOD-TO-GO 21 23- British Roast Dinner Week 30 & RESTAURANT 15- TAKEAWAY EXPO, EXCEL LONDON 26 www.lunchshow.co.uk

soilassociation.org

Delivering on-trend dishes from around the globe

his work ethic. He worked from 9am until 10pm and never took a break!

(ENGLAND, NORTHERN IRELAND AND WALES)

INDUSTRY EXCEL, LONDON

National Organic Month

A chargrill because most of my dishes are cooked on it

and why? My ex-chef Antonio for

BANK HOLIDAY MONDAY

TRADE EVENT

& DRINK FORTNIGHT

9 Must-have kitchen gadget:

11 Who is your inspiration

27

nationalburgerday.co.uk

SEPTEMBER

with mushroom sauce, Parma ham and buffalo

Seasoning is king

National Burger Day

26- NOTTING HILL 27 CARNIVAL

SUMMER BANK HOLIDAY

13 – 19

23

Freshly-caught snapper, terakihi and hoki are the most common types of fish used, which are then battered and deep-fried. Scallops and squid rings are also often included.

Māori Hāngī A type of sea urchin with a hard spiky outer shell and thin, fleshy (and edible) insides which is served raw, deepfried or in a pie.

Kiwi bu ge The New Zealand version of a burger includes beetroot and a fried egg along with your standard burger patties.

- Mao i Hang The hāngī – an underground oven - was the most widely used method of cooking by Māori for more than 2000 years. Foods cooked in a hāngī include chicken, pork and mutton, as well as various vegetables.

Paua A large sea snail served in a variety of ways from curries to paua fritters.

Whitebait f it te Juvenile fish cooked in egg whites to create what is essentially a crispy omelette, and served with a salad, fresh lemon and tartar sauce.

1. A quacking dish

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

2

2. Hare-raising

This loin of hare wrapped in pancetta with a pheasant and thyme mousse makes for an elegant main.

3. Quirky quail

3

The small bird that’s big on taste. Try serving Norfolk quail with delicious beetroot, pearl barley and watercress. Partridge or pigeon will also work well for this dish.

GAME

Game falls into several categories:

• Ground game hare, rabbit and squirrel • Big game which is predominantly venison in this country but includes animals like wild boar, moose or caribou Game is, of course, wild, predominantly free range and thrives on foods from its natural habitat! Game meat is generally low in fat and cholesterol and high in protein and thus a healthy alternative to some other red meats.

For a deliciously different take on game, try an Indian ‘Thali’ with roast loin of Scottish Speyside venison, chana dahl and bhartha with griddled squat brinjal, peanut sauce, spiced pea puree with fried paneer, mint sauce, aloo gobi, spiced pearl onion salad and roti bread.

5. Slate age

This eye-catching roast loin of venison dish features wholegrain Finn Crisp purée, parsnip purée, creamed cabbage with multigrain lardons, wild mushroom pithivier and tuille.

Recipes supplied by: 1. Chris Wheeler, of Stoke Park 2. Jose Souto of Westminster Kingsway College 3. Eric Snaith, of Titchwell Manor Summer Sharkey 4. University College Birmingham, winners of Zest Quest Asia 2017 5. Christopher Cave, winner of the Finn Crisp Challenge in 2014

5

All of the recipes are available at www.stiritupmagazine.co.uk/recipes.

ALSO IN SEASON: plums

4. Game for anything

4

Venison has higher levels of iron than other red meat as does pheasant and partridge which are also a good source of vitamin B(6).

squash

August 12th signals the

1

Game on

• Small birds including quail, winged game such as duck or grouse

THE GLORIOUS TWELFTH

Go quackers over this slowofficial start of Britain’s roasted supreme of duck 121-day-long grouse served with parsnip purée, shooting season gratin dauphinoise, green beans and blackberry jus.

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. We are delighted to be working with The Country Range Group and providing information and recipes for their Eat the Season feature.

For more information on the association, our Annual Lunch at Luton Hoo on November 5th and the competitions and training opportunities we provide contact masterchefs @msn.com.

EAT THE SEASON

e s h e t a t s a on E

discovery apples

raspberries

mackerel

sweetcorn

AUGUST 2018

5

TINGS I C X E OUR FLAV les tt bo l m 875

Will it be smokey, sweet, sour or sticky that will excite your customers this season?

Our range of back of house sauces are ready to help you keep pace with fast changing taste trends quickly and easily.

@KraftHeinzFSUK

CUSTOMER PROFILE

Grub’s Up

MENU FAVOURITES PULLED PORK, RICE AND CHEESE CHICKEN CURRY WITH RICE BRITISH BEEF CHILLI WITH RICE AND CHEESE SAUSAGE AND CHORIZO PASTA WITH HOMEMADE GARLIC BREAD ORIENTAL CHICKEN KATSU CURRY HOG ROAST BAPS

BOXING OFF THE

workplace lunch >> A family business in Somerset is revolutionising the lunchtime eating habits of office workers in the county.

Grub’s Up, which is based in Taunton, has a fleet of 19 vans and visits hundreds of businesses offering good value, wholesome boxed meals to hungry employees.

“Our customers are still spending the same as they would on a sandwich but they are getting a hot lunch instead.”

The business was originally the brainchild of Nick’s in-laws, Sue and Gareth Bentley.

Gareth is one of a long line of Master Bakers, and the company started off as a small café and a couple of sandwich vans.

It was set up in 2008 and now employs over 30 people and covers a vast area from Bristol to Exeter.

Nick Irvine is the operations manager and explains the ethos of the business. “We The Grub’s Up offering has around 40 wanted to ‘professionalise’ the industry. different dishes rotating on the menu. Nick’s There were lots of ‘one man bands’ going wife Fern is in charge of menu development around big multi-national companies with and has recently been food that they working on healthy had made We get through a lot of large vegan concepts, themselves including the hugely tins of Country Range Tinned in their own popular sweet potato kitchen and Tomatoes – about 30 a week! three-bean chilli on there was a bed of sticky rice. no health or hygiene certificates or anything like that.

Each van covers the same set route calling “We wanted to change that and make it a professional business. We wanted to change the concept of what lunch at work is. It doesn’t have to always be a sandwich.

So we started to deliver hot, fresh, boxed meals, all costing between £3 and £4.

in at around 60 venues per lunchtime.

The company also offers festival catering and has a partnership with Somerset County Cricket Club.

Their local Country Range wholesaler is on hand to supply many of the must-have ingredients. Says Fern: “We get through a lot of large tins of Country Range Tinned Tomatoes – about 30 a week! We use them in our pizza and pasta sauces and the big tins

are brilliant when you’re making high volumes.

The product is really natural because there aren’t lots of hidden ingredients in them.

“We also use a lot of Country Range sauces and dressings, like the Dijon Mustard and Horseradish Sauce, to add flavour and make dishes and sandwiches more interesting.”

When they’re not making delicious lunches, the Grub’s Up team are supporting local brain injury charity, Headway, and have already raised over £3,000 this year.

They took part in – and won - the dragon boat race last year and also competed in the ‘Monte Carlo or Bust’ rally, where you have to drive a car worth no more than £300 across Europe – and were victorious in that too!

AUGUST 2018

7

NEWS FROM COUNTRY RANGE

, o g o t d o o f Fo r Country Range

The Leading Independent Foodservice Brand

go-to brand is your

>> The food to go market is big business in the UK as busy consumers look for healthy, handheld snacks that they can eat on the hoof.

Mint Salmon, Pea and elli’ at gli ‘Ta tte ge ur Co

With street food providing the main source of inspiration for ‘on the go’ menus, authenticity, provenance and originality are high on the wishlist for food to go lovers. It’s therefore a great opportunity for independent caterers to set out their stall and offer something a little different from the norm.

The full recipes are available online at www.country range.co.uk/ recipes

Country Range development chef Paul Dickson has been hard at work creating a host of delicious on the go recipes to help inspire your menus. Our extensive product range provides everything you need!

Toastie

toppers

1

Ham, Cheese and Mustard Welsh Rarebit Toastie

>> For a posh take on a Croque Monsieur, this ham, cheese and mustard Welsh rarebit takes some beating.

The ultimate in on the go comfort food, we’ve included some Country Range Sundried Tomatoes and chopped spring onion for extra flavour. This hot, layered sandwich makes a tasty care home snack, pub or café lunch, and is sure to go down well with hungry students too.

• Country Range Cooked Ham • Pack size: 500g • Country Range Mature White Cheddar • Pack size: 5kg • Country Range Creamery Butter • Pack size: 250g • Country Range Bechamel Sauce Mix • Pack size: 2kg

8 AUGUST 2018

• Country Range Frozen White Square Sliced Bread • Pack size: 800g • Country Range English Mustard • Pack size: 2.27ltr • Country Range Sun Dried Tomatoes with Sunflower Oil and Herbs • Pack size: 1kg

Tagliatelli

2

takeaway

>> For a healthy food to go option, this salmon, pea, and mint courgette ‘tagliatelli’ salad takes some beating.

Packed with superfoods and nutrients, we’ve replaced the pasta with courgette ‘tagliatelli’ so that you can help your customers keep in control of their macros (macronutrients).

The addition of mint and lemon means it’s bursting with fresh, zingy flavour, whilst the Cajun seasoning on the salmon adds a little heat.

Prepare the salad in advance and serve cold or with hot salmon on top.

• Country Range Frozen Farmed Atlantic Salmon Portions • Pack size: 1.4kg • Country Range Blackened Cajun Seasoning • Pack size: 530g

• Country Range Garden Peas in Water • Pack size: 2.95kg • Country Range Lemon Juice • Pack size: 500ml • Country Range Extra Virgin Olive Oil • Pack size: 5ltr

>> For marvellous morsels on the move, try these tasty Vegetarian Colombian Empanadas.

NEWS FROM COUNTRY RANGE

Eemxpcaenlaldeans t

3

Use Country Range Shortcrust Pastry to save time making it from scratch

Empanadas are a type of pasty, which is baked or fried, and are a popular snack in the Americas and Spain. These are great for a picnic or takeaway, as you serve them at room temperature, and go down a treat in schools, colleges and universities.

Tapping into the street food scene, Colombian empanadas aren’t as spicy as the Mexican version but are more fragrant due to the addition of turmeric and oregano.

The filling is vegetarian but you could include beef or chicken for a meat option. Use Country Range Shortcrust Pastry to save time making it from scratch.

Colombian food is an emerging trend and you can expect to see the cuisines of various central and south American countries to be showcased on the street food scene in the next 12 months.

Lunwcithh a b an g

Vegetarian Columbian Empanadas

• Country Range Frozen Shortcrust Pastry Blocks • Pack size: 1.5kg

• Country Range Ground Tumeric • Pack size: 500g

• Country Range Dried Garlic Granules • Pack size: 700g

• Country Range Dried Oregano • Pack size: 150g • Country Range Sliced Jalapeno Peppers in Brine • Pack size: 3kg

• Country Range Garden Peas in Water • Pack size: 2.95kg • Country Range Ground Cumin • Pack size: 430g

>> For a fabulous vegetarian, on the go treat, this cauliflower katsu with bang bang noodles is an absolute winner.

Ideal for the education and profit sector, this on-trend, oriental-style dish features chunky florets of cauliflower, which are tender on the inside but crunchy on the outside thanks to a Panko breadcrumb batter.

• Country Range Extra Virgin Olive Oil • Pack size: 5ltr

The protein comes courtesy of the peanut butter and there’s plenty of flavours going on in the vegetable-packed noodles with a sauce made from Country Range Sweet Chilli Sauce, garlic and Country Range Light Soy Sauce.

To adapt the recipe, you could add in some egg, and add prawns or chicken for meateaters. Serve in a recyclable carton or tub with the dressing on the side.

• Country Range Plain Flour • Pack size: 3kg • Country Range Medium Madras Curry Powder • Pack size: 490g • Country Range Medium Egg Noodles • Pack size: 3kg • Country Range Sweet Chilli Dipping Sauce • Pack size: 700ml

4

• Country Range Olive-Pomace Oil • Pack size: 5ltr • Country Range Dried Garlic Granules • Pack size: 700g • Country Range Light Soy Sauce • Pack size: 1.8ltr

Cauliflower Katsu with Bang Bang Noodles

AUGUST 2018

9

D U O C R T P

Range

TRULY THE MOST VERSATILE RANGE OF GREAT TASTING MEDITERRANEAN CHEESE PRODUCTS. YAMAS! Halloumi 10x250g & 10x1kg YAMAS! Halloumi Burger Slices 10x200g NEW

YAMAS! Halloumi Fries 10x1kg YAMAS! Feta 12x200g & 6x900g

YAMAS! Halloumi Slices 10x1kg NEW

YAMAS! Organic Halloumi 10x200g

YAMAS! Halloumi WITH Chilli 10x225g YAMAS! Feta Cubes 4x3kg

HOSPITALITY

Doggy bag

scheme proves to be a restaurant’s best friend >> A scheme to tackle ‘plate waste’ in Scottish restaurants has been hailed a “res-hounding” success.

Zero Waste Scotland research has shown that two fifths of Scots are currently too embarrassed to ask for a doggy bag – but three quarters said they would welcome the option of taking a doggy bag home.

It provides participating businesses with Uptake of the ‘Good to Go’ doggy bag a starter-pack containing 300 ‘Good to Go’ scheme has surged by over 100% since boxes - made from sustainable cardboard April 2017 with over 42,000 doggy boxes with a natural starch lining, and fully going into circulation. compostable bags and Currently one in every six meals served communication materials, by restaurants is thrown away, Do you including table talkers and costing the Scottish hospitality operate a doggy window stickers, as well bag scheme at your industry £64million annually. as guidance on how to venue?

We’d love to take part.

The Scottish Government has

hear how it’s going.

identified tackling food waste as During the Good to Go Email editor@ a key priority for action, and Zero pilot, plate waste was stiritupmagazine reduced by an average Waste Scotland is focused on .co.uk of 42% per participating working to help deliver the landmark restaurant. Around half of this national target to reduce Scotland’s food reduction was due to diners taking food waste by 33% by 2025. home with further reductions achieved through other measures such as adjusting portion sizes and checking if diners actually wanted sides of chips and vegetables.

Food waste facts

By cost, the research found that the largest food groups wasted were:

Meat & fish

£190M

Homemade and pre-prepared meals

Drink

Fresh vegetables and salad

Fresh fruit

£190M £150M

£110M £79M

Suzanne O’Connor, executive chef of Edinburgh’s Contini Group, recently launched the scheme at the Scottish Café & Restaurant at the Scottish National Gallery said: “As a family-run, independent restaurant group we take a huge amount of care and pride in our approach to local sourcing and sustainability.

“Good to Go really aligns with this ethos and has been a great success, our customers are delighted to take home their leftovers – everything from a scone to smoked salmon – and really understand the value of preventing such wonderful ingredients from going to waste.

Iain Gulland, chief executive, Zero Waste Scotland, said: “Good to Go has demonstrated the tremendous appetite for doggy bags – not just from consumers but from restaurants who have found, through our hugely successful trials, that it enhances their customer service and helps them monitor and deal with food waste. It’s good for the bottom line, and great for the environment, as tackling unnecessary food waste is one of the most important things we can do to tackle climate change.”

We initially piloted the scheme in the Scottish Café and, due to customer demand, are now rolling Good to Go out to our other restaurants including our family Italian, Contini George Street.

- Suzanne O’Connor

Good to Go is delivered as part of Zero Waste Scotland’s Resource Efficient Circular Economy Accelerator Programme, which will invest £35million in Scotland in resource efficiency projects until December 2019 thanks to support from the European Regional Development Fund.

For more information, visit www.zerowastescotland.org.uk/ food-waste/good-to-go.

AUGUST 2018 11

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

EDUCATION

Toddling off with healthy eating habits

Nursery practitioners are being urged to have a “positive influence” and ensure their young diners toddle off with healthy eating habits.

With nearly a quarter of children classed as overweight or obese by the time they join reception class, the National Day Nurseries Association (NDNA) believes nursery staff have an important role to play in developing the attitudes children have towards food.

Jo Baranek, NDNA’s lead early years adviser, said: “Eating well is an important part of keeping healthy. Children who eat a healthy balanced diet tend to be ill less often, have more energy and a better attention span. Those that don’t consume sugary foods and drinks too often, also have better dental health.

”

Children who eat a healthy balanced diet tend to be ill less often, have more energy and a better attention span.

”

“Young children are learning all the time from what they see as well as what they are told. Showing children where food comes from, serving regular meals, sitting down with children at mealtimes and acting as good role models is important. This can be a great time for children to learn to enjoy good food as well as table manners and social skills such as speaking and listening.”

Afternoon snack time in early years settings can be tricky, with providers wanting to give children something healthy and quick and not too filling as they will be eating at home with their families.

“Some settings may also have limited cooking facilities and may only offer sessional care. In these settings children may also need a healthy snack to sustain them until they go home to their families,” adds Jo. The NDNA has produced a recipe booklet full of ideas for afternoon snacks, which are tried and tested favourites. They include:

Pasta and bean soup

Tomato feta bake

Courgette and herb couscous

Cheesy hammy pancakes

Tandoori chicken salad

Ham and tomato scones Cauliflower berry muffins

The ‘Healthy snacks, Happy children’ booklet can be purchased online at www.ndna.org.uk/NDNA/Shop.

The Department for Education, the Department of Health and Public Health England have also produced a series of resources on nutrition aimed at early years providers with advice from a panel of early years and nutrition experts including the British Nutrition Foundation.

The NDNA For more details visit www. has teamed up gov.uk/government/publications with The Safer Food /example-menus-for-early-yearsGroup to offer a settings-in-england.

Level 2 Award in Nutritional Awareness

Level 2 Nutrition Awareness for Early Years The NDNA has teamed up with training provider The Safer Food Group to offer a Level 2 Award in Nutritional Awareness. This specific qualification in nutrition for early years covers the following topics:

1.

Introduction to nutrition, important terms and definitions, the business benefits of a well-managed and nutritionally balanced menu

2.

3.

4.

5.

What a healthy diet contains and providing a balanced diet Supporting staff and parents to be healthier Allergies and intolerances

Menu planning including practical guidance on what (and how) to provide menus for 0-5s and tips for involving parents and carers For more information, visit www.ndna.org.uk/NDNA/ Training/Nutrition_for_Early_Years.aspx

AUGUST 2018 13

HEALTH & WELFARE

“Water” you

doing to keep the elderly hydrated this summer?

igh Jelly has a hnt to water conte ion aid hydrat

Experts offer tips for keeping the vulnerable safe in soaring temperatures >> Care catering experts have issued some essential guidelines for keeping the elderly, sick and vulnerable safe this summer through the power of nutrition and hydration.

Neel Radia, chairman of the National Association of Care Caterers, says: “Each year we issue advice for keeping the elderly and vulnerable safe during the cold spells of winter. However, the summer poses equal health risks.

“Extreme heat can affect vulnerable people in many ways. It can potentially cause serious discomfort or worse, seriously damage health.

During the warm summer months, make sure the hot weather doesn’t harm your patients or clients.”

To help the care catering sector, the NACC, NHS and the Royal Voluntary Service have issued invaluable tips aimed to help steer you through the summer months, when appetites are further diminished in hot weather and heatwaves.

Adds Neel:

Hydration in the summer is as much of a problem as malnutrition all-year-round.

Meals, feeding and healthy eating Try to encourage good nutrition and hydration, and make mealtimes enjoyable for the person you care for. This can be achieved in a variety of ways:

Foods for hydration Cucumbers: Largely made up of water and rich in vitamin C. Great in salads or as a snack Watermelon: One of the most hydrating foods you can find, also contains potassium, calcium and magnesium, which are excellent for rebalancing nutrients in the summer heat Lettuce: Made up of more than 90% of water. The darker green leafy lettuce is the best for hydration and nutrition Grapes: Just one cup of grapes contains almost one-quarter of the Vitamin C and K needed in a whole day

14 AUGUST 2018

Hydration, Hydration, Hydration Offer regular fluids, within easy reach, throughout the day (water, fruit juice, ice lollies, jellies etc) To remain hydrated, patients shouldn’t wait until they are thirsty to drink – by then they are already dehydrated.

Instead, they should drink little and often and try to avoid dehydrating alcohol, tea and coffee Serve/prepare cold foods and foods that have a high water content including vegetables, salads and fruit, jellies, “During the ice creams, sorbets, yoghurts etc warm summer months, make su Keep communal areas wellre aired and heating off the hot wea

Danger signs – Heat-related illnesses

ther doesn’t harm yo ur patients or clients.”

Heat cramps – caused by dehydration and loss of electrolytes, often following exertion Heat rash – small, red, itchy papules Heat syncope – dizziness and fainting, due to dehydration Heat exhaustion (more common) – occurs as a result of water or sodium depletion

High-protein foods Try to have small meals and snacks every 2 to 3 hours.

Warm milky drinks can also help to bump up nutrients and calories It’s important that the person you care for has access to water and other drinks throughout the day. But if their appetite is poor, avoid too many drinks just before meals Base your meals and snacks on foods that are high in energy and protein. These include: Meat, oily fish (such as salmon and mackerel), eggs, nuts and full-fat diary products such as yoghurt and cheese

Care Caterer Of The Year

20 18

WIN £1000 VOUCHER FOR YOUR CARE HOME 1

STEP 1

Create a main which includes a Bisto product and a dessert dish which includes a Country Range dessert product.

Total budget for the main and dessert should not exceed £2.25.*

LIVE FINAL

12th September 2018, Premier Foods Head Office

STEP 2

Complete an entry form and submit your recipes including pictures of both your main course and dessert by 3rd August 2018.

The winning chef also wins £250 in John Lewis vouchers for themselves

Completed entry forms will need to be sent via email to: Foodserviceteam@premierfoods.co.uk or by post to Sarah Robb, Premier Foods, Premier House, Griffiths Way St Albans, Herts AL1 2RE Closing date for all entries is: 5pm

on 3rd August 2018 The four finalists will be notified by: 10th August 2018 Winning Chef wins £1000 vouchers for their care home and £250 in John Lewis Vouchers for themselves

1

Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions

2

Terms and conditions: Open to professional caterers aged 18+ who are residents in the UK and Ireland and are employed or work as a caterer for a care home in the UK and Ireland. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 3 August 2018 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice product (see T&Cs for list of qualifying products) and the dessert must include one qualifying Country Range foodservice product (see T&Cs for list of qualifying products). The cost of the ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking and preparation method and list of equipment used]. Please seek employers’ permission. 4 finalists will be selected by a panel of judges. Finalists will cook in a live final on Wednesday 12 September 2018 where one winner will be selected by a panel of judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www.premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

CATEGORY FOCUS

Hands up!

Rice noodle salad with vegetables and peanut sauce

ING THE ATTENTION OF B B A R G -THE-GO CONSUMER N O E H T

Vietnamese Banh Mi with pork, coriander, pickled carrots radishes and mayonnaise

The UK food to go market is worth over £20billion in the UK – and showing no signs of slowing down.

Subway and Costa are enjoying growth of 25% and 27% respectively, and independent operators account for £3billion of the marketplace.

According to MCA’s Food to Go Market Report 2018, it’s expected to be the most influential food trend of the next 2-3 years and the fastest growing trading format, driven by blurring dayparts and time pressures of workers wanting nutritious food in the out of home environment.

However, whilst consumers expect to eat more food on the go in the coming years, they also expect continued innovation in the sector, with 40% of those polled by MCA wanting to see more healthier options, more hot food (34%) and more vegetarian and vegan offers (13%).

Convenience is also a key driver with consumers demanding online pre-ordering for click and collect lunches, self-service checkouts in restaurants and pubs, and deliveries to their desk.

Competitive differentiation: In the highly competitive market, it is becoming more important to stand out from competitors and avoid getting dragged into price and promotional wars.

(MCA Top of Mind 2018 repor t)

MOST POPULAR FILLINGS: 1. BACON/BLT 2. HAM AND CHEESE 3. CHICKEN AND BACON 4. BACON AND EGG

CORONATION CHICKEN 6. CHEESE PLOUGHMANS 7. SAUSAGE 8. CHEESE AND TOMATO

5. SEASONED 9. CHICKEN CHICKEN/ IN A 10. CHEESE SAUCE EG.

16 AUGUST 2018

Fill ‘em up!

When it comes to sandwich fillings, the traditional favourites continue to top the list.

Sam Day, PR manager for the British Sandwich and Food to Go Association, comments: “It is interesting in terms of fillings how bacon has moved to become the most popular filling.

This could in part be due to the growth in the food to go breakfast market. Chicken however still dominates the market in terms of the single most used ingredient.

Average spend for food to go (in 2017):

Breakfast £4.31 Dinner £12.82

Lunch £5.06 Snack £3.12

“In terms of carriers, the triangle sandwich wedge reigns supreme although there has been a significant rise in toastie sales which we can attribute to the colder winter months.”

Get personal Asian food is a trend that continues to go from strength to strength and is now worth a staggering £3billlion in the UK, proving itself as a key opportunity for caterers considering their grab and go menus.

Annette Coggins, head of foodservice, Tilda UK, suggests: “Done well, grab and go food can prove extremely profitable.

Rice pots, for example, are easy-tomake, low cost to produce and incredibly adaptable, working across lunch, dinner and snack menus. Hot or cold they are a true all-day option for caterers to profit from.”

Caterers can make their rice pots stand out with the use of speciality rice and can demand a higher price point in the process.

The menu is simple:

Central London eaterie PILAU, described as “purveyors of London’s best Indian street food”, is receiving rave reviews for its offering of fresh, authentic, good-quality Indian food in an accessible and contemporary format.

George Pitkeathley, founder and CEO of PILAU, explains: “Our success has come primarily from providing the nation’s favourite food in a contemporary format with the theatrical element that comes with seeing your lunch prepared for you in front of your eyes.

Tilda’s Fragrant Jasmine Rice allows caterers to easily create delicious Chinese-inspired sticky rice pots and the Basmati & Wild Rice lends itself perfectly to creating exciting onepot Indian dishes that are ideal for busy lifestyles.

“We try our best to make our product speak for itself, we want every element of the dish to be the best it possibly can be, taking this approach has been key to our success. We also love what we do and believe that this comes across in the food we serve.

“We’re constantly learning about our customers and what ticks their boxes. I have spent the past few years serving our food and speaking directly with our customers to try and give them the best experience we possibly can.”

Sticky chicken tacos with pink pickled onions and green salsa

STEP FOUR Lettuce/PILAU Slaw/Pickled Ginger/Red Onion/Shoestring Bhaji/Fresh Chillies SAUCE: Mint & Coriander Yoghurt/ Mango & Apricot Chutney

this was even the case for sauces that aren’t as widely available, such as kimchi (17%) and sushi-su (14%).

TUCO’s University Catering 2018 report reveals 67% of students eat cold sandwiches, rolls or wraps bought out of home for lunch, whilst 38% opt for fast food.

As consumers become more adventurous in their tastes, caterers have the opportunity to get creative and tap into the latest food trends to help increase profits. Richard Cooper, senior brand manager, Dr Oetker Professional, lists three key taste trends that are starting to appear more on pizzas:

35% of students eat healthily most of the time while a further 35% do so some of time, so offering plenty of healthy options is key.

Favour the Far East

Speed of service is cited as the single most important need for food to go consumers

African Flavours: Minced Berbere spiced lamb with pomegranate seeds and Tahini paste adds an excellent flavour profile to pizza toppings, especially when drizzled with yoghurt and finished with a garnish of mint.

STEP THREE Butter Chicken/Lamb & Bone Marrow/Paneer (Halal)

Hand it to students

Pizza is the ultimate food-on-the-go snack and lends itself perfectly to a variety of world flavours and taste trends.

Vegan Pizza: Fast becoming a key ingredient in vegan dishes, jackfruit has a pulled pork texture and makes a delicious pizza topping with Smokey BBQ sauce

STEP TWO Medium/BIG

“Looking ahead to growing trends, we are seeing a rise in the popularity of Japanese flavours, especially in the food to go market.”

Pep up your pizza

Breakfast Pizza: For a twist on the full English breakfast try adding grated potato, diced pancetta and scrambled egg to your pizza

STEP ONE Wrap/Rice Bowl/Salad Bowl

Operators should be using current trends such as Far Eastern influences in their food to go offerings, advises Lorna Kimberley, head of marketing, Mizkan.

Improving your meat-free options is equally vital with almost three in 10 vegetarian/ vegan students ranking the choice of vegetarian/vegan food on campus as poor/very unsatisfactory.

“With consumers becoming ever more aware of exotic flavours, there is clearly a high demand for something different that operators need to acknowledge. Our survey found that four in five consumers were familiar with at least one niche sauce, including wasabi (54%), teriyaki (53%) and sriracha (19%). Interestingly,

Sustainable packaging for working lunch

packaging Sustainabledered the si n was co impor tant second mosttive for F TG ethical initiae years (after re over next th anagement) waste m

AUGUST 2018 17

CATEGORY FOCUS

Case study

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from Radnor Hills

from Radnor Hills

+ 30 Calories per bottle

+ Still protein drink

+ 70mg Caffeine per bottle

+ 12 grams of whey protein isolate per bottle

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+ Naturally sweetened with Fruit Extract and Stevia

+ Naturally sweetened with Fruit Extract and Stevia

+ Capitalise on the fast growing Functional Water category

Connect with us @RadnorPlus

ADVICE FROM THE EXPERTS

Providing access for all

By Ross Calladine, head of business support for VisitEngland

>> One in five of the UK population is disabled and VisitEngland research in 2015 showed that £12billion was spent on trips where a member of the party had an impairment, which includes money spent by tourists and day trippers in restaurants.

2. Provide a detailed and accurate Accessibility Guide to promote your accessibility

People with accessibility requirements need information on a venue’s accessibility to help understand if it will meet their individual needs. Many are put off visiting a venue if there is no access information on their website. This information can be provided in the form of an Accessibility Guide and you can produce and publish an Accessibility Guide using a new online tool provided by VisitEngland and VisitScotland www.visitbritain.org/writingaccessibility-guide.

There are three aspects There are a all businesses need to number of online address to provide and classroom-style access for all:

Customer service and training–

3. Provide an

courses specifically accessible toilet for those working Accessible toilet provision is a must in the tourism for many disabled customers. It should industry not be used as a storage space, the

ensure all staff are disability aware with the right attitude and confidence to serve all customers

Information and marketing–

provide detailed information on the accessibility of your facilities and services and make this information easy to find

emergency pull-cord should be within reach from the floor and the transfer space (next to the toilet) should be kept clear. Staff should be able to indicate the location of the nearest accessible toilet.

4. Welcome assistance dogs

Assistance dogs are highly trained animals that provide independence and confidence for users. It is unlawful to refuse access to a disabled person accompanied by an assistance dog except in the most exceptional circumstances. A bowl of water should be provided for assistance dogs.

For further guidance read our Take the Lead guide www.visitbritain.org/sites/ default/files/vb-corporate/ehrc_guide_ to_assistance_dogs.pdf

5. Provide menus in accessible formats

Menus in large print (minimum font size 16pt) and in a clear font such as Arial should be available and staff should offer to read the menu out loud as this may be helpful.

For more tips and guidance on ensuring your hospitality business is inclusive and accessible to all, visit www.visitengland.org/access.

Physical facilities– make reasonable adjustments to buildings and facilities so they are easy for everyone to enter and move around VisitEngland provides a range of guidance, tools and resources to help businesses provide access for all.

Here are five of my top tips:

1. Train all staff in disability awareness

To be able to confidently serve disabled customers, staff need to be disability aware. This training should be provided for all staff on induction and refreshed (for at least those in customer-facing positions) at regular intervals. There are a number of online and classroomstyle courses specifically for those working in the tourism industry www.visitbritain.org/providing-access-all.

AUGUST 2018 19

SPECIAL FEATURE

STREETS

AHEAD Britain’s appetite for gourmet street grub smashes £600m a year Across the streets of the UK, magic is being made, as young chefs spin their culinary wizardry from converted campervans, trucks and trailers.

Now in its ninth year, the British Street Food Awards has welcomed a record number of regional cooks to the competition, bringing a carnival of multi-cultural cuisine, in the run-up to the London-based finals next month (September 21-22).

Richard, a former food critic for the Independent, has been at the forefront of the UK’s street food scene. He says: “When I started the BSFA in 2009 we struggled to fill one car park in Ludlow with good traders. The prize back then was a stick blender.

Visit the “This year, we’ve had over British Street 3,000 applicants, we have five Food Awards at regional heats, a big London britishstreetfood final and last year we launched .co.uk/awards/ the European Street Food Awards. It’s just so inspiring.”

Richard describes the variety of food now on offer in the UK as “quite staggering” . He adds: “To give you an idea of the range of food we have in the competition this year, there are Sri Lankan, Punjabi, South African, Korean, Greek, Peruvian, French, Caribbean and Chinese cooking side by side across England, Scotland and Wales.”

From Caribbean to Chinese,

Sri Lankan to South African, One to watch!

Richard with the Tambapanni team who are through to the final

s

Richard Johnson, founder of the British Street Food Movement and Awards (2009) and European Street Food Awards (2017) is astounded by the variety of inspirational dishes being dreamed up on our streets.

Each year t his funky food scene grows by

20%

The 2018 Awards come at an exciting time for BSF, the team behind the British Street Food Awards. They are still curating their craziest street food scheme yet . . . to HOIST vans, trucks and trailers onto the first floor of the upmarket Trinity Leeds. They are also developing street food ‘brands’ for Euston station and putting traders into pubs with their Pub Takeover project.

Superfood Garden pizza with pesto, mint and peas

“Each year this exciting and funky food scene grows by 20%,” says Richard who reports that the sector is now worth a staggering half a billion pounds.

And in the year the Michelin Guide created its first ‘starred’ street chef (Chan Hon Meng, Singapore) Richard believes the UK is THE street food hot spot to watch in 2018.

Taco with lentils, feta, avocado and smoked paprika powder of your tablecloths. It’s about utter perfection, rather than anything else.

“The British Street Food Awards in their widest, most glorious sense are all about finding the new food heroes, bringing them to the streets with music and craft beer, wine, cocktails, big tables lots of talking and hanging out together. They make the world a better place to be.”

“It is indicative of a change that Michelin is modernising enough to realise that great food does not have to come with white tablecloths,” says Richard.

“There is no question that the quality of finalists at this year’s British Street Food Awards are producing Michelinstarred food every day, but street food doesn’t really fit in with the Michelin system.

As far as I understand, the difference between a Michelin two star and a Michelin three star is all about the shine on your knives and the thickness

AUGUST 2018 21

KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.

WE’RE SERIOUS ABO We offer a one-stop snacking solution with an extensive portfolio of leading name brands including favourites such as McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.

KP - The le ading nut br and in the UK *

POM-BEAR - Gluten fr ee snackING

oops Hul a H lling t Se Fa stes nack s Scale S * Br and

*AC Nielsen Data Impulse Market MAT 04.11.17.

Now Available!

NEW Nuts On-the-Go Pack Formats

Offering McCoy's best sellers in one case! ing l Less outlay, us less space for you! for your l More choice customer!

e McCoy’s - Th t cu ge No.1 rid * d an br ps is cr

There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a tough business decision.

Whether you are on-trade or off-trade, and whatever your outlet type, size or location, we are committed to working with you to make the most of your crisps, snacks and nuts sales potential and help your snack sales thrive!

KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.

UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar†.

KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers.

...and you should achieve your share of those sales.

The right You r ange for Core Range

Premium Niche 5 lines

Penn State Pretzels Sour Cream & Chive

KP Salted Peanuts

Extended Range

KP Dry Roast Peanuts

KP Chilli Peanuts

KP Cashew Nuts

Brannigans’ Roast Beef & Mustard

Traditional 7 lines

McCoy’s Cheddar & Onion

McCoy’s Salt & Malt Vinegar

Big Hoops BBQ

McCoy’s Cheddar & Onion

Brannigans’ Smoked Ham & Pickle

McCoy’s Salted

KP Salted Peanuts

McCoy’s Salt & Malt Vinegar

Penn State Pretzels Original Salted

McCoy’s Flame Grilled Steak

KP Dry Roast Peanuts

McCoy’s Salted

McCoy’s Flame Grilled Steak

McCoy’s Hot Mexican Chilli

KP Chilli Peanuts

McCoy’s Sizzling Prawn

Big Hoops Salted

KP Cashew Nuts

KP Salt & Penn State Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive

McCoy’s Hot Mexican Chilli

McCoy’s Sizzling Prawn

KP Chilli Peanuts

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Big Hoops BBQ

Big Hoops Salted

KP Cashew Nuts

Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive

Skips Prawn Cocktail

GET SERIOUS, ORDER TODAY TO MAXIMISE YOUR SALES!

CGA Peach Consumer research 2014.

KP Dry Roast Peanuts

†

KP Salted Peanuts

Pom-Bear Original

Not to be confused with High Tea, Afternoon Tea was introduced in England

by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess often became hungry around four o’clock in the afternoon and was said to have complained of “having that sinking feeling”.

“For example, in hotels the sense of luxury is already instilled, with afternoon tea offering another way guests can treat themselves. Hotel guests are willing to spend more on a cup of tea, higher than any other channel at £2.33 and, with the right atmosphere and ambience, consumers are three times more likely to rate a brand as better value for money.”

A spokesperson for Taylors of Harrogate added: We’d always recommend an afternoon tea menu includes a strong black tea, such as our English Breakfast, and a range of fruit and herbal teas to satisfy those looking to try new flavours.

Make your offer ‘tea-menous’

Afternoon tea gives operators the opportunity to put their stamp on their offer – so be as creative as you like!

Vegetarian and vegan

With a growing number of diners identifying as veggie or vegan, it’s important to offer an afternoon tea which caters for plant-based diets. London patisserie Cake Boy has launched a vegan afternoon tea with delights such as sunblush tomato and basil, glutenfree mini loaf with pistachio pesto, roasted pepper and extra virgin olive oil pearls, red velvet cake and French raspberry macarons.

RAW restaurant in London offers an afternoon tea with finger sandwiches filled with scrambled tofu, mustard cress, portobello mushroom pate, cashew nut butter, lemon & thyme tahini. Sweet treats include warm homemade scones served with fresh strawberries and whipped coconut “cream”, a blend of coconut cream and powdered sugar.

It has gone on to become a much loved pastime and has enjoyed a renaissance in recent years as hotels, pubs and restaurants capitalise on bringing in business in a traditionally quieter daypart.

Similarly, other businesses, such as care homes and garden centres, are also getting in on the act and offering afternoon tea to their residents and customers.

Marshall Kingston, Tetley senior brand manager – out of home, comments: “Afternoon Tea is a quintessential tradition that continues to evolve with operators offering eccentric twists to the classic high tea menu. It has been predicted that in the future tea sommeliers will play a huge part in the ceremony of afternoon tea, with consumers hungry for the theatre that comes with this British tea ritual.

Arteisan afternoon tea

Cater for kids

The Palm Court at The Langham, in partnership with Hamleys, offers an afternoon tea for children with sandwiches which have been customised to create ‘Jigsaw Sandwiches’ in the form of a jigsaw puzzle shape for children to take apart.

For the pastries, there’s a set of cakes that see the kids taking charge, assembling their own lemon meringue tart, putting the crunch into a strawberry yoghurt and deciding if they are Devon or Cornish scone-eaters in the great cream Afternoon Tea or jam first was introduced in debate.

England by Anna, the seventh Duchess of Bedford, in the year 1840

Themed teas

You can theme your afternoon tea to the season or a key calendar event. Sopwell House, for example offered a grand slam Wimbledon Afternoon Tea (above) to coincide with the famous tennis championship. It featured an array of British treats and sandwiches including Wimbledon themed cakes, Pimms & cucumber jelly, and strawberries and cream.

Premium offer

For the ultimate in decadence, Dominque Ansel bakery in London offers a ‘Splendid Tea’ option with specialty menu additions like butter-poached Canadian lobster rolls and Sevruga caviar with buckwheat blinis and crème fraîche.

AUGUST 2018 25

SPECIAL FEATURE

Afternoon Tea Week (August 13-19) is a celebration of one of the nation’s favourite traditions.

We love the combination of savoury and sweet treats, accompanied by some of the 165 million cups of tea we drink each day in the UK.

{

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TIME FOR TE A

AS SEEN AT THE COUNTRY RANGE GROUP EXHIBITION 2018

THE UK’S FIRST FREE & ONLINE TEA TRAINING Tetley has partnered with industry experts to create a free of charge online tea training course, especially for out of home.

WHAT’S THE TRAINING ABOUT? Our foundation course is suitable for all levels and consists of four modules to improve beverage standards. Learn about everything from how tea is produced, brewing techniques and range advice.

WHY TAKE THE COURSE? Ultimately this accredited course will help you deliver a better customer experience and drive tea sales. As undoubtedly there is more to a perfect cuppa than many might realise…

SIGN UP NOW AT www.tetleyteamasters.co.uk

Supported by:

On the Range

ON THE RANGE

The Leading Independent Foodservice Brand

Old english elderflower &

lemon drizzle cakes

Cupcakes are the perfect way to end delicious school lunch – and the pupils at Upton Hall School, a Roman Catholic Grammar School for girls aged 11-18 in Merseyside, have them freshly baked on site every day.

Over 400 cakes and biscuits are lovingly prepared by the school’s chief baker, Barbara Hitchin, who has worked at the school for 12 years.

“We make cakes, muffins, traybakes, scones, shortbread, cookies and cupcakes for the 1,100 pupils and 100 teachers at the school,” explains Barbara, who is the queen of consistency and taste, according to her colleagues.

The key to this consistency is the Country Range ingredients she uses. “They never, ever fail,” she says. “I can honestly say I’ve never had a single problem.

The Country Range Soft Spread, for example, is so smooth and really easy to mix. They’re all such good products.”

Here, Barbara shares her recipe for elderflower and lemon drizzle cake, which can be made up as a whole cake or individual cupcakes.

Barbara Hitchin

“The Country Range Soft Spread is so smooth and really easy to mix”

Ingredients 8oz icing sugar 8oz Country Range Soft Spread 8oz Country Range Self-Raising Flour 4 eggs Juice and rind of 1/2 lemon 4fl oz British elderflower cordial 2 tbsp sugar

method 1. Pre-heat oven to 160°C. 2. Place the margarine, sugar and lemon rind in a mixing bowl and beat till light and fluffy.

3. Gradually add the eggs, whisking well. Add 2tbsp of flour with the last egg to prevent curdling.

4. Add the rest of the flour, whisking on a slow speed.

Add 2tbsp of hot water.

5. Spoon into bun cases so that each is half full.

6. Level and bake for 20 minutes.

7. Leave to cool for five minutes.

For the butter icing:

1 tub Country Range Cooking and Baking Spread 1 bag icing sugar 2 capfuls vanilla essence

8. Combine the elderflower and lemon juice and pour over the cupcakes, then sprinkle with the remaining 2tbsp of sugar to form a crunch top.

9. To decorate, make a butter icing mix by creaming the margarine and icing sugar until light and fluffy, then add the vanilla essence and mix for another few minutes.

10. Smooth the butter icing over the top of the cupcakes then take some mini marshmallows and cut them diagonally to form ‘flower petals’. Arrange them around the cake and finish with a sprinkle of silver crispies in the centre.

AUGUST 2018 27

MCA

The UK FTG market is worth £20.6billion in 2018

By Simon Stenning, executive director, MCA. Eating and Drinking Out Market Insight

Food to go

“From Work-Week Needs, to WeekLong Wants – changing consumer demand is driving the growth of food to go”. This was the main message from the MCA report on food to go (FTG) last year, and it is still very relevant now; in the past FTG was mainly seen as a lunchtime purchase, often for convenience, and sometimes as a distress purchase – ‘I need to eat something and a sandwich will do’! Now, consumers’ demand for convenience and speed, trying to fit in with busier lives, means that FTG is something desired all the time, in all locations and at all occasions.

And the breadth of options available to consumers means that they won’t simply accept a sandwich as something that will

By 2021 it will have grown by an additional £2.1billion to £22.7billion FTG growth of 2.8 % in 2018 is significantly higher than total GDP % of 1 and higher than retail food (grocery) market at 1.5 %

at the weekends and in the evenings.

Consumers are expecting FTG everywhere, and of course it’s not just sandwiches or burgers, as consumers want coffee and a muffin as a mid-morning snack; or a cupcake at the shopping centre in the afternoon, even a healthy fruit smoothie for the commute.

So changing consumer lifestyles are creating new demands from food to go; don’t miss out by doing the same old things!

do; they are now looking for interesting, fresh, hot, hand-held products that deliver on experience. Products such as burritos, sushi wraps, burgers, or street food products like souvlaki or bao buns, are all grabbing consumers’ imaginations and desire for new products.

Bao Bun

Find the recipe for our Bao buns online at www.stiritup magazine.co.uk /recipes

There are more of us working, and more of us leading busier lives, trying to cram more in. We are commuting further, and there are more of us doing that, which all leads to greater demand for convenience and speed. This is where FTG really plays well, but it isn’t just about the working week; we are now demanding better food ‘on the go’, when we travel, at leisure,

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28 AUGUST 2018

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industry news

RESTAURANT WORKERS ARE UK’S MOST TIPPED PROFESSION >> Since 2009, tipping has not been allowed to make up national minimum wage pay, but some 165,000 UK businesses still enjoy British tipping culture.

Research by OnBuy.com into the UK’s tipping habits has revealed that 88% of people always tip waiting staff.

• 24% would feel ashamed if they didn’t leave a tip • 21% of Brits would still tip at a restaurant even if the service was poor When asked why Brits tip, the majority of Brits, or 61%, answered that they do so because “that is just how things are done”.

Head baker proves he’s world class >> The head of baking at The School of Artisan Food has joined an elite group of inspirational bakers at the forefront of the craft profession after receiving a top international award.

Wayne Caddy has been awarded the prestigious Elite de la Boulangerie Internationale award and becomes one of only a handful of people across the world to join the Elite Club of Artisanal Bakery.

Wayne, who was instrumental in developing the Advanced Diploma in Artisan Baking, was the only UK baker to be presented with the award in Paris earlier this year. www.schoolof artisanfood.org

Wayne... becomes one of only a handful of people across the world to join the Elite Club of Artisanal Bakery.

Restaurant takeover >> A team of Unilever employees took part in a restaurant takeover to raise money for a great cause.

The team-building day saw a kitchen takeover at Brigade Restaurant in London Bridge, which runs the Beyond Food programme.

Leeds office workers munch a staggering

480,000 bags of crisps a day >> Leeds has won the dubious title of “King of the crunch” in a survey revealing the crisp-eating habits of office workers around the UK.

Office workers in the city enjoyed munching their way through a staggering 125million bags of crisps last year, meaning each worker crunches through an average of six bags a week at work.

That’s the finding of the LeedsOffices.co.uk which stumbled upon the surprising figure while researching lunch eating habits of office workers.

The top five crisp-eating cities for office workers were: 1. Leeds – 313 bags a year

...each worker crunches through an average of six bags a week at work

2. Birmingham – 261 bags a year 3. Liverpool – 197 bags a year 4. Nottingham – 185 bags a year 5. Glasgow – 143 bags a year

Through Brigade, Beyond Food helps adults who are homeless or at risk of homelessness, back into sustainable employment.

The event saw 35 Unilever employees cook and work together with the Brigade apprentice team to create a lunch served to 85 guests.

Charlie Beevor, Global VP Household Cleaning Brands at Unilever, said: “Days like this not only reinforce how our brands can help to create social value, but also what we can achieve as a team.”

THERE’S NO PLACE LIKE HOME >> Almost three quarters of people in the UK (73%) are choosing to indulge in UK tourist destinations this year, according to the latest consumer survey from hospitality business insurer NFU Mutual.

London tops the list of UK tourist hot spots that they plan to visit, followed by the Lake District, Edinburgh and Cornwall.

Outside of London, the North of England region can expect the highest number of holidaymakers (33%) at destinations including the Lake District, York, Manchester, Liverpool and the Yorkshire Dales, beating off stiff competition from the South Coast (30%) led by Cornwall and Devon.

People in Northern Ireland topped the list of respondents planning to get away in the UK (82%), closely followed by 79% of Scottish respondents.

AUGUST 2018 29

FOOD & INDUSTRY NEWS

Food &

THE MELTING POT

s e o r e h r e Sup Power up for serving superfoods

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Healthier eating is the most important current trend affecting food menus. As the nation battles an obesity epidemic, the demand for healthier options when eating out of home is on the up and consumers are taking more of an interest into their health and wellbeing – with superfoods taking centre stage.

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. s t u ro p toas s d t with n a s beet hummus, avocado rose

30 AUGUST 2018

Superfoods earn their name because they are considered to be nutritionally dense and therefore good for your health. They’re generally plant-based although some are fish and dairy.

Marie Medhurst sales director at Bannisters Yorkshire Family Farm

Chickpea pancake with indian-spiced sweet potato

From avocado to acai berries, salmon to spirulina, many diners are now shunning processed food in favour of nutritionpacked foodstuffs.

So how can caterers embrace this trend and power up their menus? We asked several food super heroes to share their thoughts and ideas…

George Rouse

owner of George’s Kitchens Superfoods are becoming increasingly popular – we’re becoming more conscious of our sugar intake, amongst other things. You don’t need to be a health guru to get some superfoods into your diet.

At George’s Kitchen, I love using seaweed as a healthy alternative to salt. It’s one of the most mineralised vegetables on earth, so its incredibly nutritious. It’s also full of omega-3 and antioxidants, so I use it to transform even the simplest options, such as homemade garlic bread. I also like that it’s sustainably farmed, so it’s good for you as well as the environment. ridge with rice Millet and buckwheat por d pistachios she cru and ana ban r, pea milk,

Zahra Khan

chef at all-day café Feya in central London (feya.co.uk) Superfoods are a great way to get a substantial dose of nutrients and vitamins and can easily be incorporated into the diet. The easiest way to do this on-the-go is by incorporating some superfoods into smoothies and breakfast bowls, which we do here at Feya. Blue Spirulina is one of the trending superfoods and we use it for our smoothie bowls and lattes as well as dragon fruit, matcha and turmeric which all come in powdered form. If you prefer eating your superfoods then you can toss together a healthy salad with some kale, quinoa, avocados, salmon and sprinkle with flax seeds for a superfood boost

Derek Johnstone

head chef at Borthwick Castle, near Edinburgh I believe all vegetables should be classified as superfoods and I am always looking for different leafy greens to incorporate into my dishes. I love incorporating spices like turmeric, cinnamon, ginger and cumin which gives a big impact on flavour but also provide many different health benefits. As a proud Scotsman I am obviously passionate about organics oats. These little beauties are so good for us that I try and convince all our guests to start or finish their stay with us with a large healthy bowl of slow-cooked oats with chia seeds and a health drink containing wheat germ.

The more fresh food we can consume the better we will feel.

Sweet potatoes are among the world’s most nutritious vegetables – no wonder they’ve become a fixture of healthy lifestyles.

They’re packed with fibre and minerals and contain high levels of vitamins A and C, making them a rich source of nutrition for people of all ages. Turn baked sweet potatoes or skins into a superfood feast by topping them with beetroot, chilli peppers and walnuts; salmon, broccoli and spiced quinoa; grilled chicken with almonds and rocket; or king prawns with avocado, lemongrass and poached egg. Serve with a mixed bean salad, pomegranate seeds and fresh tomatoes for a power lunch.

Seaweed salad

role in Seaweed has a vital inable creating a more susta ing our ov pr food chain whilst im g ein llb we general

Dr Craig Rose

AKA Doctor Seaweed, marine biologist and wild seaweed harvester Seaweed has been recently credited by Jamie Oliver for his weight loss. It’s a naturally rich source of iodine that helps to control the body’s metabolism. Unfortunately, 66% of women in the UK have a diet insufficient in iodine.

Seaweed has a vital role in creating a more sustainable food chain whilst improving our general wellbeing. There’s

AUGUST 2018 31

THE MELTING POT

Buckwheat buddha bowl with ginger tamari dressing

THE MELTING POT

an ongoing education process to bring seaweed into the mainstream. However, I anticipate that we’ll see more menus introducing seaweed; not only for its numerous health benefits but as a natural flavour enhancer which is obviously a key issue for chefs. We’ll soon all realise that seaweed isn’t weird – it’s wonderful.

Amanda Woodvine

chief executive, Vegetarian for Life www.vegetarian forlife.or.uk

Jayne AustenGoacher

owner of Black Radish in Hove (www.blackradishorganic.com)

Soup and super food are the perfect Much research has focused on the diets marriage in my opinion. Simple, fresh, of people who make it past the 100-yearshealthy and totally tasty the humble soup old mark (centenarians). A high intake of can be a nutritious, filling and lovely thing. legumes – all kinds of beans, including I never use cream or sugar; all you need is peas, chickpeas, and lentils – might be fresh, quality vegetables, a little seasoning protective. It’s certainly true of the and imagination to play with combinations.

Japanese with their tofu, natto and miso A customer favourite is sweet potato. based on soya beans; the Swedes with Brimming with Vitamin A, it’s important for their brown beans and peas; and vision and protecting the immune Mediterranean dwellers with their system. Gently roast them until lentils, chickpeas and white beans. soft, sauté onions, garlic, and Aiming for three servings a day Vegan meals chilli, add a little dash of light is easier than you think; adding lend themselves very coconut milk, sea salt, lentils to soups, hummus made well to incorporating pepper and blend. from chickpeas, mixed bean superfoods and often chilli or even black bean constitute a safe dietary Top tip: use good quality chocolate brownies are ways vegetable stock and ensure choice for everyone. to include them in your diet. ingredients are thoroughly blended.

Chickpea hummus

Dominika Piasecka

The Vegan Society www.vegan society.com Vegan meals lend themselves very well to incorporating superfoods and often constitute a safe dietary choice for everyone. Vegan superfoods can easily be added to dishes and many menu items can be ‘veganised’ by removing or replacing non-vegan ingredients. For example, avocado or green leafy vegetables fit into any salad while nuts, seeds and berries are very useful in vegan baking. Seaweed and kelp are great additions to Japanese- and Korean-inspired dishes including sushi, soups and stir-fries. Smoothies can be vegan vitamin bombs – everything from fruit and vegetables to seeds and powders can be added.

James Davidson

executive chef, Rich Sauces Superfoods, proteins, grains, complex carbs are all not just buzz words, people now are savvier about food and what they are putting into their bodies, myself included! Fun, tasty and nutritional alternatives to fast food and sandwich options are key.

Things like salmon, broccoli, rabe, avocados, kale, almonds, are all in the superfood category and would make a fantastic meal. Using a rapeseed based dressings like citrus & white balsamic dressing is ideal as it contains both omega 3 and 6. Adding things like quinoa to help bulk it out is also a healthier option.

Helping the consumer to feel like they have eaten plenty and are full for longer.

Raw superfood energy bites

Quinoa and lupine balls ils on a bed of balsamic lent

‘Veganise’ your dishes

Many menu items including sushi, soups and stir-fries, can be ‘veganised’ by removing or replacing non-vegan ingredients.

32 AUGUST 2018

Zucchini cream soup with smocked tofu

Sam Rain

HB Ingredients development chef and Sosa brand ambassador Make your own superfood bars using oats, protein crispies, walnuts, brazil nuts, pistachio nibs, pumpkin, sesame and sunflower seeds, combined with butter and honey. For a vegan friendly alternative, substitute the butter for coconut oil and the honey for golden syrup. I also add in some Sosa beetroot powder, which not only adds wonderful colour but also gives sweetness to the recipe. This is an ideal base recipe which can be taken and changed for your favourite nuts or seeds. The full recipe is online at www.stiritupmagazine .co.uk/recipes.

DICKSON’S DIARY

Berry sorbet

We’re all being encouraged to eat more so-called ‘superfoods’ in a bid to improve our health, and with a bit of thought and ingenuity, caterers can easily power up their offering.

Here are a few people pleasers that are sure to go down well with your health- conscious diners.

Salmon is high in omega fats and is great for heart health. The Country Range Frozen North Atlantic Salmon Fillets are a cost-effective and versatile ingredient.

Try poaching them and serving them cold with a delicious salad with a dressing

Broccoli soup

of avocado oil, chilli and turmeric. Include slices of fellow superfood avocado in your salad for a double boost and, for a triple treat, add toasted nuts for added vitamins and texture.

Berries are packed with health-giving qualities and the Country Range Frozen Fruits can be used to make a fabulous, sugar-free sorbet. Simply mix them whilst still frozen with a little Country Range Honey, pass through a sieve whilst still semi-frozen then freeze.

Another wonderful superfood is broccoli.

Try roasting it in a little coconut oil instead of boiling to retain the vitamins, and spice it up with some slivers of fresh chilli,

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26/06/2018

toasted cumin seeds and some ginger (which is good for the stomach).

You could also make a cold broccoli soup by adding Country Range Coconut Milk and some almonds to thicken it. Add sweet potato for additional nutrients and flavour.

For non-vegetarians, you could use bone broth as the base for your broccoli soup, which is packed with goodness.

Happy cooking!

Paul Dickson

Country Range development chef

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AUGUST 2018 33

So what’s been happening since last month? The Craft Guild have attended The Cateys at The Grosvenor House where we presented the Chef Award.

I myself attended the Skills for Chefs Conference at the University of Sheffield, which was a great two days interacting with so many chefs and they were lucky to have Raymond Blanc in attendance for the opening.

I attended the LACA Main Event at the Hilton Birmingham Metropole which is always a good event.

Whilst there I judged the Premier Foods Young Baking Team of the Year. It was so good to see school children engaging in food, being knowledgeable about where it comes from, showing great skills in the dishes that they delivered, but most importantly enjoying themselves in the process.

Who know one of them could be working for you soon!!

We have just had the semi-final heats of National Chef of the Year, and the line-up for this was so exciting. The list of chefs going through to the final at The Restaurant Show in October just looks amazing.

This month we’re busy with the final of our Graduate Awards, taking place on August 21, with the presentations being held at The Carlton Tower, London, on August 30.

The team are busy looking at the start of the Country Range Student Chef Challenge, and if everyone helps spread the word to the colleges out there it will be another bumper year in entries, with ScotHot hosting the Grand Final in March 2019.

With summer now in full throw it’s nice to see Leonard Cseh sharing some lovely recipes and demonstrating some different uses of pistachio nuts.

If you look back over recent editions of Stir it up it’s so good to see a real collection of different recipes and menu ideas forming and it beats any cookbook that you can buy!

Food is there to be both enjoyed and experimented with, so whatever foods are your favourite, take a bit of time to add something different, a spice, an added ingredient into the mix, you never know it could be the start of a great new idea that you could share!

So until next month…

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

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

Five ways to use...

Pistachio nuts Spread on toeansttfaors a replacemutter! peanut b The pistachio is a member of the cashew family and is classed as a nutritionally dense food, providing a rich source of protein, fibre, vitamins and minerals.

The good news is this superfood is also very versatile, as Leonard Cseh, chef lecturer at the University of Derby, whose team made it through to the final of the Country Range Student Chef Challenge 2018, demonstrates…

1. Warm chocolate brownie, pistachio crumble, milk ice cream Melt some good quality dark chocolate with some salted butter in a bain marie. Whisk in eggs and sugar, then gently fold in sieved flour and cocoa powder. Make a simple crumble with sugar, butter and flour and add the chopped and roasted pistachios. Make a basic ice cream from sugar, egg yolks, warm cream and milk. Churn until set. Serve a nice warm piece of brownie with a roche of ice cream sprinkled with your crumble.

2. Pistachio baklava, Turkish delight, figs and raspberries

A luxurious dessert for those special occasions.

Make some Turkish delight from raspberries, lychees, sugar, rose water, icing sugar, lemon juice and pectin. Take some filo pastry, pistachio nuts, almonds, walnuts, cinnamon and butter to make your baklava. Douse this in a sugar syrup infused with lemon juice. Dress your plate with a slice of baklava, pieces of torn fig, raspberries and, if you have time, a fig sorbet.

3. Heritage beetroot salad with goat’s cheese and pistachio granola

Make a dressing by combining olive oil, rapeseed oil, Chardonnay vinegar, lemon juice, garlic, tarragon and seasoning. Make a simple granola by combining roughly chopped pistachios, oats, mixed seeds, salt, honey and nut oil of your choice. Roast some beetroot with some herbs, oil, seasoning and water until tender. Scatter baby leaves on your plate, add the beetroot and small

• Country Range Pistachio Nuts • Pack Size: 1kg

chunks of goat’s cheese.

Scatter the granola, dress the leaves and sprinkle torn mint leaves.

Pistachios provide a rich source of protein, fibre, vitamins and minerals.

4. Pistachio butter

Take some roasted pistachio nuts, blend with coconut oil or a non-flavoured oil so that it emulsifies. Blend until smooth and store in a jar in the fridge. This can be used as part of a high protein diet or used in sweet or savoury dishes. It can also be a great accompaniment for lamb or just spread on toast as a replacement for peanut butter.

5. Crab and pistachio crusted cod with broad beans and blistered tomatoes

Take some finely chopped fennel and shallots, sweat them in butter, add panko breadcrumbs, finely chopped pistachios and seasoning and cook out a little until the butter has been absorbed. Cool, add finely picked crab meat, lemon zest and herbs of your choice. Toss some ripe tomatoes in olive oil and cook in a hot pan until blistered. Add to a bowl with some red wine vinegar, olive oil and shelled broad beans and rest. Rub some rapeseed oil onto a cod fillet and cook in a dry pan for 3– 4 minutes a side. Place on a baking tray and sprinkle/pat the breadcrumb mixture on top and place under the grill until golden and crisp. Serve in warmed bowl with the tomatoes, beans and dressing.

About Leonard Cseh Len started his career at 14 as a pot washer. His formative chef years were spent in Italy working my way through the kitchen brigade. He returned to higher education and then moved to the USA working in private country clubs on the East Coast. Upon his Leonard Cseh return into the UK, he worked in various Michelin and red star hotels. He is now a senior lecturer delivering degrees in a culinary curriculum at the University of Derby.

AUGUST 2018 35

FIVE WAYS TO USE

Summer season

SIGNATURE DISH

e r u t a n Sig dish My

s w e h t t a M s y Ce mbe There’s nothing Cerys Matthews enjoys more than getting out in the great outdoors and making memories with her loved ones.

This wholesome mantra inspired the BBC 6 Music Radio presenter and Catatonia singer to help found a unique outdoor festival called The Good Life Experience, which takes place next month in her beloved Wales.

Now in its fourth year, the family-friendly weekender features music, literature, craft and design, pit cooking and the natural world – all in the beautiful setting of the Hawarden Estate in Flintshire.

Says Cerys: “Value to me is not measured in terms of material wealth but in experiences. We started the Good Life Experience so that memories can be made, whether that’s climbing a 100-year-old oak tree or discovering a new act.

“At our festival you can hear the best authors, best musicians, poets and chefs, be inspired by collectors and makers, and get your hands dirty wood carving or fire starting.

“It’s about getting out of the urban routine of the daily grind and getting outside and reconnecting with the landscape. It’s a festival for thinkers and question askers. We have international chefs but they’re not allowed to cook with shiny stainless steel cookers. Instead they’ll be cooking on an open fire or in a pit in the ground.”

Cerys herself is an accomplished home cook and cites daal as her signature dish.

“This is a real home cooking favourite,” she says.

“It’s so cheap and delicious and sustainable. There are so many different variations of daal so there are no rules. My mam learned the recipe from our Indian neighbour Madrika.

“At first my mother didn’t like cooking so we grew up on Findus crispy pancakes, fish fingers and tinned spaghetti hoops. My dad was from a bohemian family and they started traveling and trying different cuisines. She took the bull by the horns and started trying to cook the things at home.

Curry became the norm and all my siblings can cook a mean Gujurat curry.”

To buy tickets for The Good Life visit www.thegoodlife experience.co.uk/buy-tickets/

Cerys’ daal recipe (via Pauline, her mam)

Ingredients

2 tbsp vegetable oil 2 tbsp butter 1 large onion, finely chopped 1 generous tsp fresh ginger, grated or 1/2 tsp ground ginger 1 tsp toasted whole cumin seeds 200g red lentils 1/2 tsp cayenne (or less: to taste) 1/2 tsp turmeric Water 900ml + 200ml boiled water 1 fresh green chilli (or to taste) Salt 1/2 tsp (or to your taste)

Method

1. In a casserole or large pan, fry butter in oil on medium heat until it starts to brown.

2. Add the onion with a pinch of salt and cook until soft and browning (7-9 minutes).

3. Add the ginger and cumin.

Stir for a few seconds, then add the cayenne and lentils, stirring in the pan to absorb the flavours.

4. Pour on 900ml boiling water and add the turmeric.

Cerys’ daal

5. Turn down the heat, put the lid on and cook for 15 minutes, then add 200ml more water. Keep simmering, stirring every once in a while, checking it doesn’t stick.

6. After cooking for 40 minutes, the lentils should be soft and incorporated. Taste and season adding salt and pepper. If you’d rather have a thicker daal, cook a little longer with the lid off.

7. Garnish with fresh coriander, and serve with chapatis or rice.

AUGUST 2018 37

THE MARKETPLACE

T he Marketplace

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

SANPELLEGRINO LAUNCHES SPARKLING FLAVOURED TEA RANGE >> Sanpellegrino, the classic Italian sparkling fruit beverage brand from Nestlé Waters, is continuing to innovate with the launch of an organic sparkling flavoured tea range, Sanpellegrino + Tea. Demonstrating its continued aim to introduce soft drinks with exciting flavour profiles, Sanpellegrino’s new organic range caters to the continued growth of shoppers seeking out a low or no sugar option and trading up to a more premium soft drinks choice.

With its broad range of Italian flavours within the existing range, Sanpellegrino already has a legion of fans who can now enjoy and choose their favourite within the new range, which includes Limone + Tea and Pesca + Tea. These lemon and peach flavours are both part of the first organic beverage range from Sanpellegrino, and are made from organic tea extract, fruit juice and the lightest touch of cane sugar.

Catering to the health-conscious shopper, the + Tea range contains only 50 calories per 250ml can and has no artificial colourings or preservatives.

Robinsons rolls out foodservice and licensed solutions >> Britvic has extended the range and formats of Robinsons, the No.1 GB squash brand.

80% of parents want more low sugar options when eating out

Rolling out across the foodservice and licensed channel now, Robinsons brings tasty refreshment through its new premium fruit cordials range, as well as a new dispense unit.

Britvic has identified a huge opportunity for operators to offer a broader range of soft drinks in food-led venues with figures showing over a fifth (22%) of all visits include children. Recent findings also show that parents choose soft drinks on behalf of their children on almost half (43%) of these occasions and 79% of parents are looking for more choice for their children, whilst 80% want more low sugar options when eating out.

To cater for this increased demand, Robinsons is now available in an eye-catching standalone dispense unit in Apple & Blackcurrant, Orange and Summer Fruits flavours, allowing customers to take their pick from the self-serve machine.

38 AUGUST 2018

Pan’Artisan launches two new on trend dough balls >> Pan’Artisan’s innovative dough ball collection has two new additions, extending the range to a total of seven different varieties.

The new 100% Spelt Dough Ball, made using flour derived from ancient whole grain spelt, addresses a consumer demand for a more wholesome, cleaner and healthier way of eating.

Traditional baking methods and grains have gained in popularity, lauded for their nutritional properties and enhanced flavour. Pan’Artisan’s 100% Spelt Dough Ball produces a light-textured dough that has a wholesome and characteristic, nutty taste that is perfect for breads, pizza and whole range of dough-based products.

The second new introduction is the ‘Power Sour 2+2’ Dough ball, which will deliver a stronger, more intense flavour kick to your dough-based recipe creations.

The combination of two types of sour – 2% sourced from rye flour and 2% from fermented wheat flour - blends to provide a punchier, stronger flavour.

As the pizza market continues to demonstrate a high demand for sour dough bases, the new ‘Power Sour 2+2’ Dough Ball will offer the perfect base to complement a wide range of trending toppings.

LION LAUNCHES INSIGHT SERIES DELVING INTO THE HOTTEST FOOD TRENDS >> Lion Sauces has prepared an insight paper to help food businesses keep right up-to-date with the hottest food trends.

The paper - Flavour Forecast: Going Global - is the first in a series of research pieces delving into consumer behaviour and offering suggestions that will keep menus ahead of the curve.

Sarah Moor, brand manager for Lion Sauces, comments: “The UK palate has diversified like never before thanks to globally-inspired trends driving a desire to try something new. Menus are more international than ever as diners want to be in control of what they eat and when.

“Food has become an integral part of how we express our identity. We want to help potential customers stay ahead of the crowd and anticipate consumer demand for a world of choice. From the latest ideas on rebooting your BBQ, to street food themes and suggestions for sharing platters, our insight paper gives chefs and caterers the lowdown on the latest cuisine trends.”

‘Flavour Forecast: Going Global’ is available to download from lionsauces.co.uk.

FOR 80 YEARS >> Soreen – the original energy bar – is celebrating its 80th birthday.

THE MARKETPLACE

FUELLING ADVENTURES

Over 108million units are consumed annually by the nation

The nation’s much-loved malt loaf came into being in 1938, fuelling hardworking Britons in need of an affordable and nutritious snack.

The origins and heritage of Soreen began in Manchester and the UK born company continues to operate from the North West today.

It has firmly established itself as Britain’s number 1 malt loaf with a growing family of fruit and malted products. Over 108million units are consumed annually by the nation.

High in vitamins, minerals and trace elements too, it is perfect for boosting energy levels and has a strong affiliation with the professional cycling community.

The nation’s muchloved malt loaf came into being in 1938

C H E F ’ S N OT E S

Vegan Balls with W hite Beans & Mus hroom in a Tomato Sauce

Wheat, Celery Number of servings: 10

Prep time: 15 minutes

Cook time: 45 minutes

INGREDIENTS FOR THE BALLS • 50ml Olive oil • 1 Large onion (diced) • 4 Cloves of garlic (diced) • 500g Mushrooms (chopped) • 1tsp Oregano • Salt • 1tsp Black pepper • 2tsp Chilli flakes • 2 x 400g Cans of white beans (drained and rinsed) • 1 Lemon (juiced) • 2tbsp + 1tsp Fresh parsley (chopped) • 20g Bisto Vegetable Bouillon • 300g Breadcrumbs

F O R T H E TO M ATO S A U C E • 50ml Olive oil • 1 Onion (chopped) • 2 Cloves of garlic (diced) VEGAN DISHES ARE BECOMING INCREASINGLY POPULAR WITH DINERS ESPECIALLY ACROSS

Mains Meals and Desserts

13756-SIU August advert.indd 1

THE LASTEST MCA MENU AND TRENDS REPORT SAW A VEGAN DISH INCREASE ON MENU OF

237%

ALLERGENS

• 400ml Bisto Vegetable Bouillon (made up as per instructions) • 50g Tomato purée

METHOD 1. Heat a large frying pan, then add the olive oil and onion and cook for 5 minutes.

2. Next, add garlic and mushrooms and cook for another 2 minutes. Stir in the oregano, Bisto Vegetable Bouillon, salt, pepper, and half the chilli flakes. Add the white beans and lemon juice and stir; let the mixture cook for 1 minute.

3. Blend the mixture in a food processor until the mixture comes together. Add 2 tablespoons of the parsley and 200g of the breadcrumbs, blend again, until the mixture is well combined, then allow the mixture to stand for 5 minutes so the breadcrumbs absorb the liquid.

4. Meanwhile, mix the remaining breadcrumbs, a pinch of pepper, remaining chilli flakes, and 1 teaspoon of parsley to a bowl.

5. Take one tablespoon scoop of the mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned breadcrumbs and place it on a tray. Repeat until all the mixture is used.

6. To prepare the sauce. Heat the olive oil over a medium heat in a pan, add the onion and garlic and cook for 5 minutes. Add the tomato purée, Bisto and cherry tomatoes bring to the boil, reduce and season to taste.

7. To cook the balls, pre-heat the oil in a deep fat fryer. Cook in batches for 4-5 minutes or until they are piping hot and golden brown.

8. To serve place the balls on the warm sauce, top with chilli flakes and parsley.

• 300g Cherry tomatoes (cut in half) • Parsley and chilli flakes for sprinkling

IN THE LAST YEAR

24/05/2018 11:46

AUGUST 2018 39

RAISE THE BAR

RAISE

you an example. If you put two cubes of ice in a gin and tonic, the ice will melt very quickly resulting in a lukewarm drink and diluted flavours. But, if you fill up the glass with ice, the drink will stay cold for longer and it will dilute at a much lower pace and will retain much of the flavour.

What size cube? I generally use the 28mm by 23mm cube size, it’s big enough not to melt too quickly and it also fits easily in most glasses.

Ice, ice baby! >> Ice is a very important part of making drinks and, even to this day, I see places that don’t take it seriously, or the staff don’t know how to store it properly.

The purpose of ice is to make the beverage cold and to give it the right dilution. Pulling your ice from an ice bucket or a half empty well that has been sitting around for an hour will dilute your drink very quickly.

When it comes to how much ice you need in terms of the drinks, I will give

40 AUGUST 2018

Nowadays there are bars that have ice programmes and go through serving cocktails with different sizes and flavours of ice. This adds an element to the drink in terms of visual appearance and extra flavours.

You can also get different shapes of ice: diamond, large cubes, balls etc. These are fun but also serve the purpose of chilling the drink without diluting it too much as they are generally bigger in size.

So if you work in an operation that serves drinks, look after the ice!

I leave you with a little cocktail that is served on the rocks…

Luca Cordiglieri, of the UK Bartender’s Guild

If you fill up the gla with ice, the drink wissll stay cold for longer

Power to the People

• 25ml granola-infused Bourbon • 25ml dark rum • 25ml LBV Port • 5ml Amaro Montenegro • 2 drops of Tonka Bean Bitters Stir in a mixing glass.

Serve in a copper mug or old fashioned glass.

Garnish with a twist of orange, gold glitter and star anise.

the rest Every great chef needs a set of great knives, and Flint & Flame are fast becoming a major player with their outstanding and stylish range.

Endorsed by the likes of Monica Galetti, the luxurious Flint & Flame knife range combines exceptional quality, performance and value.

Made from the highest quality German carbon steel, the knives feature a beautifully contoured, ergonomically designed handle incorporating CPB ‘Centre Point Balance’ technology, and a unique ZPP ‘Zero Pressure Point’ design, eliminating the risk of callouses forming after prolonged use.

They’re also the much sought-after knives presented to the winners of the prestigious Country Range Student Chef Challenge.

WIN

We’ve got a set of four exquisite Steak Knives that feature Flint & Flame’s sleek signature design to give away to one lucky Country Clubber.

Worth £190, these knives, which are presented in a stylish wooden box, are excellent for cutting through tough meat and are an all-round pleasure to use.

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

KEEP YOUR

COOL If you can’t stand the heat, get out of the kitchen!

And, if that’s not an option, this competition prize could be the answer to your prayers.

WIN

this ‘Keep your cool’ bundle

Flint & Flame 4 piece knife set

Time for

tea?

With Afternoon Tea Week taking place later this month (August 13-19), you’d be crazy not to be brewing up profits at your venue!

As chefs and caterers battle to survive during the heat of the summer, we’re giving one lucky Country Clubber this fabulous ‘Keep your cool’ bundle.

This very British pastime is a brilliant revenue generator, providing a great opportunity to offer afternoon tea deals.

First up is a Cuisinart deluxe ice cream maker to help you unleash your creative juices and whip up some deliciously flavours.

With this in mind, our friends at Taylors of Harrogate are giving away two hampers filled with their speciality teas – a classic choice for afternoon tea.

Next, chill out with a Lakeland frozen dessert maker to help you rustle up cool fruity desserts in minutes. Simply chop fruit into chunks and freeze overnight, place a bowl under the chute, switch on and feed the frozen fruit through using the pusher to transform it into a mouth-watering, natural alternative to ice cream.

Last but not least, is this fun ice lolly kit to keep your kitchen brigade refreshed during service.

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

WIN

Taylors of Harrogate Hamper

Taylors of Harrogate believe it’s crucial to understand that how you take your tea is a personal preference and ensure consumers have the option to make their tea just how they like it.

For your chance to bag this thirst-quenching prize, send an email titled ‘Taylors of Harrogate hamper’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Closing date for all competitions: 31st August 2018. All winners will be notified by 30th September 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

AUGUST 2018 41

COUNTRY CLUB

A cut above

Perfect

for Cheesecakes& Ice Cream

Salted Caramel Fudge • Belgian Dark Chocolate Curls Mallows • Chocolate Orange Pieces • Cinnamon Crunch • Jazzies Butter Popcorn Crunch • Honeycomb • Tutti Frutti Fudge Strawberry and Cream Crunch • Three Colour Chocolate Crispies

For mo re i n fo rmati o n , Visit u s at: addthe magic.co.uk Tenbury • Worcestershire • WR15 8SZ • Tel 01584 811137 • www.orchard-valley.co.uk

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

1

Tea with a twist

Give your afternoon tea a contemporary twist for National Afternoon Tea Week (August 13-19),

replacing the traditional scones with mini continental inspired desserts, like these from Panesco.

2 Mexico in bloom

1

2

Raise a glass to the flowers of Mexico with this striking aperitif by Martha Ortiz at Ella Canta.

La case Azul blends case Dragones Blanco Tequila, Aqua di Cedro, lavender, lime and Creme de Violette

3 Cretan flavours

Brother Marcus have created a Cretan-inspired menu with

southeastern Mediterranean delights such as this courgette flower stuffed with lemon, thyme, goat’s curd and pine nut piperade.

4 Pacific Paradise

Black Roe’s Hawaiian-style summer poke bar will be serving up fresh fish masterfully marinated in

3

bowls garnished with beautiful blooms for summer.

4

5 Vegetable macarons

Moscow’s Twins Garden offers this innovative dessert for vegetable lovers: red carrot and sea buckthorn macaron, green peas puree, lime and mint macaron, ginger jam and eggplant chocolate sweet, and cauliflower and hazelnut.

6 Explosive idea

5

This creamy burrata bomb was created with fresh burrata, grilled

6

marinated red peppers, farinata, swiss chard and Taggiasche olives for Theo Randall at the InterContinental.

7 Panko pork

For a delicious Japanese twist to an iconic British snack, try this tonkatsu pork sandwich from www. sosharulondon.com.

8 Take it slow

7

8

Ben Tish, culinary director of The Stafford in London, is showcasing the Mediterranean flavours, for which he is known, like this slow-cooked summer squash, farro, goat’s curd and dukkha.

AUGUST 2018 43

FOOD FOR THOUGHT

FOOD FOR thought

Inspira ti recipe idonal ea for late s Summe menus r