Jan/Feb Stir it up Magazine by Caterite

JAN/FEB 2018

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

U N LO C K S A L E S W I T H A

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For starters... Happy New Year and Happy Birthday to us! This month Stir it up magazine is celebrating a milestone birthday – we’re 10 years old!

Ingredients Food

Features

05 EAT THE

07 CUSTOMER

SEASON - Jerusalem artichoke

09 NEW FROM

COUNTRY RANGE

It’s been an amazing adventure and, over the last decade, we’re proud to have built an industry-wide reputation for producing the best customer magazine in foodservice. Personal highlights have included a daunting face-to-face interview with the legend that is Marco Pierre White, a trip to Belgium to watch the pea-pod harvest and the launch of the Country Range Student Chef Challenge. Who knows what the next 10 years will bring?! We do know, however, what you can expect in the next 12 months – lots of well-researched, quality journalism written specifically for independent caterers to help you run your operations more effectively. For 2018, we’re launching two new features. First up is ‘Eat the Season’ and does exactly what it says on the tin. Each issue we’ll focus on one in-season ingredient and provide lots of different recipe ideas using it.

Keep creating a stir!

a great service

04 READERS’ LIVES

- Send packed lunches

COOKS CALENDAR PLATE ARRIVALS

15 EDUCATION packing

12,13

WELFARE -

Outstanding hospice care in the wider community

19 HOSPITALITY

- Catering for dysphagia

ADVICE FROM THE EXPERTS - Soft drinks industry levy

FIVE WAYS TO USE - Juniper berries

29 ON THE RANGE with Matty Holleran, Plantation

32,33 THE

MARKETPLACE

37 SIGNATURE

DISH with Joe Wicks

DICKSON’S DIARY

Our second new feature is ‘Plate Arrivals’ – a focus on the on-trend and emerging cuisines in a given country. To kick us off, we’ve jetted over to Portugal to bring you the dishes and flavours shaping restaurant menus in this beautiful Iberian country. All of your old favourites remain and, as always, we appreciate your suggestions and comments for topics you’d like to see covered in the magazine. We’d also love to hear from readers who’d like to appear in Stir it up too so do please drop us a line at editor@stiritupmagazine.co.uk.

PROFILE - Kicking off

17 HEALTH &

Since 2007 we’ve published just short of 100 issues of Stir it up – and I have had the pleasure of editing each and every one of them! The start of a New Year is always a time to reflect on the past and look ahead to the future, and this is more poignant than ever for the Stir it up team.

Favourites

22,23

CATEGORY FOCUS Brewing up profits

25 FOOD &

INDUSTRY NEWS 39 RAISE THE BAR - Beautiful Botanicals

26 COUNTRY CLUB

- Win a Fitbit Zip, £100 of Love2Shop vouchers, Joe Wicks’ ‘Fat loss plan’ book, or a food dehydrator

33 MCA -

Hot Beverages

40,41

SPECIAL FEATURE - Foodservice trends for 2018

34,35

MELTING POT

FOOD FOR THOUGHT Inspirational recipe ideas for the new year

- Fit & functional

NOV/DEC 2017

OCTOBE R 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

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

THE COU

Celebration drinks and desserts

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

NTRY RANG E GROUP

Hand it over! Have yourself a Mary Berry

Christmas!

MAGAZIN

E FOR CATE

RERS

Latest trend food on thes for go

TOP HONOUR S

Catering for further & higher education

ROOM FOR IMPROVEMENT

The key to successful hotel catering

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! JAN/FEB 2018

COOKS CALENDAR

COOKS CALENDAR JANUARY

Read ers ' Li ves

1 Name: Kim Evans 2 Job title: Catering Manager 3 Place of work: Townfield

Primary School Academy Wirral. Our catering is inhouse, our children help to design our menu and we feed 280 pupils plus staff per day

4 Typical working hours: 8am - 4pm

5 How long have you worked in the catering industry?

23 years. I started off as a 2hr kitchen assistant, planning to leave when my children were independent at school haha, that never happened

6 Most interesting fact about

you: I am a 3 day/defibrillator trained first aider but faint at the sight of my own blood!

7 Favourite cuisine: I love Indian food but my favourite dish that I MUST have if it’s on the menu is a sirloin/ribeye steak cooked blue served with a 8 Signature and bernaise sauce! dish: Chinese 9 Must-have beef and broccoli kitchen gadget: with egg noodles My Rational Combi Oven. We do so much in it I don’t think I could survive with a normal appliance

10 Top culinary tip: When you make scones ALWAYS wrap the cooling scones in a clean dry tea towel. They are always perfect. I don’t know why this works but my grandad gave me this tip and we all use it in work!

11 Who is your inspiration

and why? My grandad he was a chief cook in the merchant navy during WW2 and afterwards until he retired. Watching him prepare food when he was on leave gave me the love of cooking that I now have. I inherited his knives when he passed on

12 Favourite Country

Range ingredient and why? Country Range Vegetable Bouillon Mix. It is well flavoured and very adaptable, we literally use it in all our dishes. Add it to a basic white sauce and it takes it to another level

4 JAN/FEB 2018

1 NEW YEAR’S DAY

21 - 23 Scotland’s Speciality

Show, The SECC, Glasgow 1 – 31 Veganuary www.veganuary.com Food www.scotlandsspecialityfoodshow.com 6 National Shortbread Day 25 BURNS NIGHT UK RESTAURANT MANAGER OF THE YEAR 27 INTERNATIONAL ROYAL GARDEN HOTEL, LONDON

CHOCOLATE CAKE DAY

www.restaurantmanageroftheyear.co.uk

FEBRUARY

YORKSHIRE 21 4 BRITISH PUDDING DAY 22 BUSINESS DESIGN

CASUAL DINING SHOW,

6 – 7 FOOD&BEV LIVE, CITYWEST DUBLIN www.foodandbev.ie

13 SHROVE TUESDAY

14 VALENTINE’S DAY 16 Chinese New Year (The Year of the Dog)

CENTRE, LONDON www.casualdiningshow.co.uk

22 PACE

(PROFESSIONAL ASSOCIATION FOR CATERING EDUCATION) LEARNING FORUM BIRMINGHAM www.paceuk.org/events/Learning_Forum

26 - 11 FAIRTRADE

march FORTNIGHT www.fairtrade.org.uk/fortnight

l Po tuga

have started combining the dish with fried egg and chips, or fries, and it can be found in almost every Portuguese restaurant.

Delivering on-trend dishes from around the globe

We’ve already fallen in love with the likes of Piri Piri, and food analysts predict we’ll be seeing a lot more Portuguese culinary influences on UK menus in the next few years. So what dishes do the dwellers of this beautiful Iberian country devour? Our guide highlights some of their favourites…

Cataplana de Ma isco Originating from the southern region of Algarve, this seafood dish is made in the traditional copper cookware and typically served with rice or bread for dipping, and is full of an array of prawns, clams, and sausage. F ancesinha is a staple in Portuguese homes and restaurants. It consists of two slices of bread stuffed with various meat, such as ham, steak, sausage, and chorizo, smothered in cheese and a tomatobased sauce. Alhei a de Mi andela Another

extremely popular dish is pork sausage smoked and traditionally served with boiled vegetables. In recent years, the Portuguese

Caldo Ve de This green soup made with kale is the national soup of the country, and other ingredients include sausage, potatoes, and onions. It may look like something you’d order as an appetiser, this soup is considered filling comfort food. A oz de Pato is a one-pot meal made with rice, chorizo, duck, yellow onions, leeks, celery, garlic, parsley and bay leaves. Before being served, the dish is baked in the oven to provide a crispy texture to the meat. Po co P eto com Molho de Alho

Dark pork loin in garlic sauce, traditionally made using the meat from free-range black pigs from the southern region of Alentejo.

Caldei ada de Enguias Eel stewed in a soup alongside bell peppers and seasoned with saffron.

Arroz de pato

Pastel de nata The country’s famous custard tarts, in puff pastry casings with a sprinkling of cinnamon.

erusalem artichokes are part of the sunflower family and are sometimes called sunroot or earth apples, because they are the tubers of the plant and grow underground. They are completely different from globe artichokes, which come from the thistle family. Jerusalem artichokes can be used in many different ways but in general they’re used in the same way as potatoes.

Official tasting notes

by New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com

1. Jerusalem artichoke orzotto with parsley and peanut pesto This orzotto recipe is packed with hidden delights – nuggets of goat’s cheese, crispy Jerualem artichoke skins and a parsley and peanut pesto. Make the pesto the day before to save time and allow the flavours to develop. www.greatbritishchefs.com/chefs/ david-everitt-matthias

2. Truffled treat

An odd looking vegetable, but very tasty indeed

This indulgent truffle-infused brie recipe is best started a day ahead of serving to allow the brie time to absorb the earthy flavours of truffle. In fact, by preparing most of the components in advance, these canapés can be put together very quickly.

Properties: The tubers of the Jerusalem artichoke are elongated and uneven and vaguely resemble ginger root, with a crisp texture when raw.

www.greatbritishchefs.com/recipes/truffled-briejerusalem-artichoke-recipe

Usage: Similar to water chestnuts in

3. Go Mezze

taste, the traditional use of the tuber is as a gourmet vegetable. The white flesh is nutty, sweet and crunchy and can be roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.

Notes: Skins should be pale brown without any dark or soft patches and the artichokes should look firm and fresh not soft or wrinkled.

EAT THE SEASON

e s h e t a t s a on E

JERUSALEM ARTICHOKE 4. Curry favour

Jerusalem artichokes folded into a dry Indian masala make a wonderfully crunchy and healthy Indian side dish. Keep the masala dry and pungent to infuse lots of spice into the dish while keeping it light on calories. It’s important to use cumin and the asafoetida not only for flavour but also to balance the digestive properties of this vegetable. www.harighotra.co.uk/spicedjerusalem-artichokes-recipe

Try using Jerusalem artichokes in a Lebanese harra-inspired dish, served as a starter or mezze. Dice the artichokes, slice a red pepper, and sauté in sunflower oil with onion, garlic, chilli powder, cayenne pepper, ground coriander and cilantro until crisp and browned. Season with salt, pepper and lime juice and serve with spiced rice or alongside other small plates.

5. Spectacular salad

Try making an artichoke salad using both Jerusalem artichokes and crones with mushrooms, walnuts and a walnut dressing.

Recipes supplied by: 1. David Everitt-Matthias, 2. Robin Gill, 3. Ben Bartlett, 4. Hari Ghotra, 5. Colin Layfield For more Jerusalem artichoke recipes visit: www.greatbritishchefs.com

ALSO IN SEASON: potatoes

apples

white cabbage

parsnips

beetroot

pears

JAN/FEB 2018

Sweet Potatoes

Does not contain gluten

Crispy Fries 6/13 - LWF20

Sweet potatoes are here to stay. In all styles and cuts, they appeal to an ever-expanding audience looking to try something a little different. Itâ&#x20AC;&#x2122;s the smart way to upgrade your menu while sweetening the bottom line. Each sweet potato concept has been developed with a special coating and unique light seasoning to enrich the flavour.

CrissCuts - LWS83

The Lamb Weston Sweet Potato range conforms to Food Standards Agency guidance on salt, and is gluten free. Available selection: Shoestring 6/6 - Crispy Fries 6/13 - CrissCuts

Shoestring 6/6 - LWF70

www.lambweston.eu

>> Stadia catering doesn’t always enjoy the best reputation, but a venue in Yorkshire is working hard to kick that viewpoint into touch. Gareth Hawden, is the hard-working head chef at the KCOM Stadium in Hull – home to Hull City FC and Hull Rugby League Club. He’s worked at the busy venue for 14 years (five as head chef) and has been instrumental in turning the catering operation around. “In general I think stadia catering does get a slamming,” he says. “It doesn’t have a good reputation. The general opinion is that it’s mass produced and not good quality, so everyone tends to get tarred with the same brush. But we really push ourselves and have won the ‘Best Chairman’s Food’ award in the Stadium Experience Awards for two years running.” He describes their offering as “restaurant food in a banqueting style” and he strives to use Yorkshire produce as much as possible. Typical dishes on offer during the winter months include Boeuf en croute, made with slow-braised Yorkshire featherblade, corn-fed chicken with wild mushroom aranchini and tarragon sauce, and lots of tagine-based vegetarian dishes.

CUSTOMER PROFILE

ff o g in k ic K A GREAT SERVICE Gareth heads a team of two full-time and 15 casual staff on matchdays, working in three kitchens over two floors. “I love the buzz of service and the amount of people we are catering for,” he continues. “We have a 45-minute slot to get 800 covers out so the adrenalin is pumping. We know we haven’t got long and have to motor on – but we enjoy running round like absolute idiots! “When we were in the Premier League we were feeding lots of people but, as soon as the team was relegated, it dropped by 200 people. It’s a fickle game!” As the KCOM is a dual stadium, the team often caters for over 2,000 people in a weekend. They also cater for conferences and the occasional wedding.

“We have a 45-minute slot to get 800 covers out so the adrenalin is pumping.” “We don’t get too many weddings but the ones we do get do tend to be avid football fans because they can have their official wedding photos taken pitchside and in the team changing rooms,” continues Gareth. “It’s always a bit stressful in case Sky decides to make a last minute change to the schedule!” The dry store is completely full of Country Range products. “I use so much of it!” adds Gareth. “I love the Country Range Cumin and Coriander for making fish marinades,

and I use the Country Range Red Wine Vinegar and Apricots and Sultanas to make homemade chutneys for our Yorkshire cheeseboards. The dried fruit is full of flavour and so versatile. It makes a really great chutney. I use the new Country Range Luxury Crackers on the cheeseboard too.” When the final whistle goes, it’s time to rustle up post-match meals for the home and away teams. “They like things like spicy chicken goujons and fajitas – the spices help speed up their metabolism,” says Gareth. “I use the Country Range Cajun Spice Mix, Peri Peri Seasoning or Moroccan Spice Mix. BBQ pizzas are another favourite. We pack the away team’s meals into takeaway boxes and they eat them on the coach journey back to their club.”

JAN/FEB 2018

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YIELD Each jar (2.2kg – 2.65kg) delivers approximately • 25 - 30 portions when used as a culinary sauce • 50+ portions when used as a dip • 75 - 100 portions when used in sandwiches

SUITABLE FOR A GLUTEN FREE DIET 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

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

Veg outwithneowurpfaastbiueslous

>> With demand for creative vegetarian alternatives on the increase, Country Range is proud to unveil our latest product innovation. Our NEW Broccoli and Cauliflower Cheese Pasty launches this month and is guaranteed to go down a treat with vegetarians and meat lovers alike. Made to the same high standards as Perfect as our award-winning traditional Cornish a handheld Pasty, this new version is packed full of sumptuous chunks of vegetables in snack for a rich, cheesy sauce. food-onThey’re perfect as a handheld snack for the-go food-on-the-go, and also make a delicious pub classic served with chips and salad.

• Country Range Broccoli and Cauliflower Cheese Pasties Pack Size: 24 x 283g (approx.)

A winning formula >> Country Range Peri Peri Sauce has won a top accolade at the prestigious Foodservice Quality Awards.

WINNER Foodservice Quality Awards

Our Portuguese-inspired sauce was a winner in the Added Ingredients category, and is the second product in our new range of dressings and sauces to scoop a quality award. Earlier this year Country Range Honey and Mustard dressing won a Gold Star at the Great Taste Awards.

Peri Peri Gumbo Peri Peri Chicken Wings

• Country Range Peri Peri Sauce Pack Size: 2.25ltr All recipes are available at www.countryrange.co.uk/recipes

JAN/FEB 2018

#McYBT

0 0 0 1 W in £

* e m o f Kitchen equip nt

New for 2018...

Four runner up finalists will win £250’ of kitchen equipment*

Step 1

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

FOLLOW TH EGISTER TO R REE SIMPLE STEPS ESE TH

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

Step 3

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

Live final to take place at LACA - The Main Event, Thurs 12th July 2018 * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Open to UK primary schools only. Opens: 9am on 2 January 2018. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: www.premierfoodservice.co.uk.

www.premierfoodservice.co.uk @PremierFoods_FS

ADVICE FROM THE EXPERTS

Everything you need to know about the

Soft Drinks Industry Levy By a Treasury spokesperson - HM Treasury is the government’s economic and finance ministry, maintaining control over public spending, setting the direction of the UK’s economic policy and working to achieve strong and sustainable economic growth.

What is the Soft Drinks Industry Levy? The Soft Drinks Industry Levy (SDIL) was passed into law ahead of the 2017 General Election, as part of the Finance Act. It comes into force in April 2018. It is aimed at the producers and importers of added sugar soft drinks, and will only exclude the smallest producers. UK-based importers of big brand drinks made abroad will still need to pay the levy on them. Companies will pay a charge based on volumes of pre-packaged drinks with added sugar and total sugar content of 5g or more per 100ml. The levy charge is 18p per litre for drinks in the main band, with a higher charge of 24p per litre for drinks that contain 8 grams of sugar or more per 100ml. Dilutable cordials, squashes and syrups will be taxed according to their sugar content and volumes after dilution, so that a glass of cordial is taxed as it is intended to be consumed.

How mu is the levy? The amount paid depends on the total sugar content of the drink.

18p per litre if the drink has 5g of sugar or more per 100ml

18 p 5g r

24 p 8g r

24p per litre if the drink has 8g of sugar or more per 100ml

The levy will not apply to pure fruit juices, or any other drink with no added sugar, and milk-based drinks will be excluded as a source of calcium and other important nutrients. The levy will not be charged on alcohol substitute drinks like low strength beers and wines, which are intended to help adults reduce their alcohol consumption. The levy is expected to raise around £385million a year, but soft drinks companies can pay less tax if they change their approach on sugary drinks - they don’t have to shift the tax onto consumers.

Why remove added sugar in soft drinks? Children in the UK are consuming too much sugar. On average, they consume three times the recommended level. Sugar-sweetened soft drinks are one of the biggest sources of dietary sugar for children and teenagers and a source of empty calories.

in a single 330ml can of cola, which is more than a child’s daily recommended intake

A single 330ml can of cola can contain nine teaspoons of sugar, which is more than a child’s daily recommended intake of added sugar, often without any other intrinsic nutritional value.

Soft Drinks Levy Impact on Foodservice: The impending soft drinks levy that the government will introduce from the 6th April 2018 will undoubtedly have an impact within foodservice, due to increased costs on levy applicable products. As a proud supporter of the Country Range Group, Britvic Soft Drinks will be supporting customers with soft drink industry levy tools, which will illustrate why the levy is being implemented and which products will be impacted. So why does it matter? For example if an outlet is selling 200 x 500ml bottles per week of full rate levy products, the annual soft drinks cost increase would be £1,248 from April 2018 so we would recommend that owners consider the cost impact to their business..

12 JAN/FEB 2018

nine teaspoons of sugar

6th April 2018

The levy will not apply to pure fruit juices, or any other drink with no added sugar. Milk-based drinks will be excluded as a source of calcium and other important nutrients.

Soft Drinks Industry Levy will be introduced

Steps to creating a levy ready range Be range ready Have a great tasting range of drinks for your customers to choose from, that are either below the soft drinks levy threshold or are exempt from the levy

Pass on the Levy Follow the spirit of the levy and create price differentials between high sugar and low sugar drinks

Educate staff to know the products and facts We believe in choice and helping make informed decisions on healthier choices

Provide your guests with sensational drinks that create a great experience – inspirational choices, perfectly served

What are Britvic doing? We’ve taken bold steps to help consumers make healthier choices. Through reformulation and innovation, we have removed 19bn calories from our portfolio since 2012 on an annualised basis. [Robinsons has removed 6.9 billion calories since 2015] and by April 2018 72% of our full GB portfolio (94% of our owned brands) will be below or exempt from the levy. Stephen Hurley, customer development manager – wholesale leisure, Britvic Soft Drinks

Public health experts have identified sugar-sweetened beverages as a major factor in the over-consumption of sugar, and a cause of childhood obesity. The Chief Medical Officer has said that reducing sugar content and portion sizes is a public health priority.

How will the new levy work? The levy is already working. Since we announced the measure last March several major companies have accelerated their reformulation work to cut sugar ahead of introduction. These include Tesco, LucozadeRibena-Suntory, AG Barr and Nicholls. We now expect more than 40% of all drinks that would otherwise have been in-scope to have been reformulated by the introduction of the levy. This means that the forecast revenues for the levy are lower, but the government will continue to fund the Department for Education with the £1billion we originally expected from the levy until

£35 million per year This is the cost to the NHS for tooth extractions for under 18s. For more information visit www.gov.uk/ guidance/softdrinks-industry -levy

the year 2019/20. The Devolved Administrations will also receive the full funding originally announced.

What is the aim of the levy? The evidence from salt reformulation shows that industry behaviour can drive public health outcomes. But we need the soft drinks industry to act now and move faster. The new levy is a strong lever for driving producer behavioural change. Producers were given two years from the time of the announcement until the levy comes in, and many of them are using this time to reformulate their product mix and reduce the sugar in soft drinks, as intended. Producers will pay less – or nothing at all - if they: (1) reduce the amount of added sugar in soft drinks, (2) reduce portion sizes for sugary drinks, and (3) move consumers towards healthier choices (e.g. through marketing). It’s up to them to act. They don’t have to pass the charge onto consumers.

Childhood obesity: what’s the scale of the problem? Childhood obesity is a national problem. The UK currently has one of the highest overall obesity rates amongst developed countries, and in England a third of children are obese or overweight when they leave primary school. Obesity has costs both to individuals and to society. The evidence shows that 80% of children who are obese in their early teens will go on to become obese adults - with a greater risk of heart disease, cancers and diabetes. The estimated indirect cost to the UK economy from obesity is between £27billion and £46billion, in addition to the direct cost to the NHS that spends over £6billion a year on obesity-related treatments. Obesity is also one of the major risk factors for type 2 diabetes, which accounts for spending of £8.8billion a year, almost 9% of the NHS budget.

Supplier viewpoint The best thing companies can do in the short term is to ensure all staff understand the legislation. Assuming that those producers subject to a levy pass on the cost to their customers, staff who can explain the introduction of the levy and why the price has increased will be invaluable in mitigating possible consumer frustration when they see a price differentiation between drinks that previously cost the same amount. Well-trained staff will be invaluable in reassuring consumers that the caterer is not responsible for the price increases. Where a sugar levy has been introduced in other countries, drinks subject to the levy have seen a sales decline, whereas those exempt from the levy have seen a sales increase. We believe that the introduction of the levy will accelerate the growth of low and no calorie soft drinks in the UK and caterers should stock a range of soft drinks that cater for this already burgeoning area of growth. Thanks to Lucozade Ribena Suntory’s on-going reformulation efforts to meet consumer demand for lower-calorie, great tasting drinks, none of our Lucozade Energy, Lucozade Sport, Ribena or Orangina drinks will contain more than 4.5g of total sugar per 100ml by March 2018. All of these brands will be entirely exempt from the soft drinks industry levy. - Fraser McIntosh, senior communications manager, Lucozade Ribena Suntory Radnor Hills have been reducing sugar in our products for a number of years now but in 2018 all of our soft drinks ranges will contain less than 5% sugar. The sugar tax has only affected our adult premium pressé range Heartsease Farm to which the new sugar-reduced recipes will launch in January 2018 using only natural ingredients and featuring a newly designed label and sloping neck bottle to accompany the launch. The new recipes will be mainly sweetened by a 100% natural plant-based sweetener that contains almost no calories. “My concern with the sugar tax is the consumer might not be getting the correct message. There are lots of soft drinks on the market that contain naturally occurring sugars from fruit including our Heartsease Farm range as we use real fruit juice in the recipes. We are finding that some retailers can be scared to list products that contain any sugar at all! I would encourage people to look at the labels and check to see if it’s a naturally occurring sugar from the fruit juice or if it’s added sugar.” - Chris Sanders, sales director, Radnor Hills

JAN/FEB 2018 13

ADVICE FROM THE EXPERTS

Sugar consumption is a key factor in child tooth decay, with tooth extractions being the main reason for hospital admissions for children aged 5-9 years. Tooth extractions for under 18s cost the NHS £35million per year.

SUGAR LEVY KNow the facts Whatâ&#x20AC;&#x2122;s happening

Soft Drinks Industry Levy (SDIL) In the Budget Apr 2016, the government proposed a new levy on soft drinks that contain added sugar. This levy applies to the production and importation of soft drinks containing added sugar. The proposals will be implemented in Apr 2018.

Get ready for the soft drinks industry levy (SDIL) with Britvic

The Levy Facts*

* LEVY FIGURES BASED ON UK GOVERNMENT PROPOSED LEGISLATION - SUBJECT TO CHANGE

Over a third of parents feel guilty that their children’s lunchboxes are ‘not healthy enough’ School caterers are being urged to reiterate the health benefits to children that have a cooked school lunch. The call to action follows in the wake of new research which reveals parents in the UK are struggling to make healthy choices for their children with more than a third (36%) admitting they feel guilty that they aren’t providing a healthy enough school lunchbox. According to independent research commissioned by Tetra Pak, one in four parents find it difficult to choose healthy food for their child’s lunchbox, and 52% say that their child decides what food and drink is included.

“School food provides varied and healthy meals that are held to rigorous standards”

The research compiled the views of 1,000 parents with primary school age children and comes at a time when more than a third of children leave primary school overweight or obese.

Stefan Fageräng, managing director, Tetra Pak North-West Europe, added: “Lunch clubs, breakfast clubs, afterschool activities and even the national curriculum should all be used to teach children about healthy nutrition, so that children can pass this message on and better influence what their parents purchase for them in future.”

Kyri Shiamtanis, registered dietician who worked on the research, said: “It is vital that we teach children about nutrition at an early age, and that they learn how their diet can support them in achieving success throughout life. More than half (57%) of parents said that they often try to choose healthy items for their child’s lunchbox, before realising that the product is not as healthy as they first thought.” However, LACA chair Tim Blowers is urging parents to choose school meals instead – and suggests school caterers reinforce the benefits of school meals at every opportunity. He said: “School food provides varied and healthy meals that are held to rigorous standards, standards that we know that only 1% of packed lunches meet. If parents want to ensure that their children are being fed nutritionally balanced meals, then choosing school meals is a guarantee of this. In turn, the Universal Infant Free School Meals policy provides all children in years reception, one and two with a healthy meal for free every school day and saves parents on average £400 a year. We would encourage parents to take up this offer and more broadly to take up school meals whenever they can to be assured that their children will be fed well in school.”

For more information please visit tetrapaksustainability.co.uk/ downloads/HealthyLunchboxes_online.pdf

Messages that caterers should reinforce to parents: • School meals meet government food standards • School meals are low in fat and sugar with recipes specially developed for children • Daily servings of vegetables, salad and fresh fruit are provided • Dishes offered are often oven baked in preference to frying • Ingredients are checked for unnecessary additives and allergens • School meal offers Value for Money and can save parents time in their busy daily schedule

Calling young bakers

Registration is now open for the McDougalls Young Baking Team of the Year competition.

Back for the fourth year running, schools will have more opportunity to win kitchen equipment as everyone shortlisted to take part in the live final, at LACA – The Main Event in July, will be rewarded. Schools looking to bake their way to the top spot should recruit a team of up to three enthusiastic 7-11 year olds and register online. The competition theme will continue to focus on local produce, encouraging schools to source local ingredients for their recipes – helping pupils learn more about where their food comes from. To register visit www.premierfoodservice.co.uk before March 31.

JAN/FEB 2018 15

EDUCATION

Send packed lunches packing

>> Hospice care across England has the highest percentage of services rated ‘Outstanding’, according to a new report from the Care Quality Commission (CQC). The ‘State of Hospice Services in England, 2014 to 2017’ found that 25% of hospices are rated as Outstanding (51 services), with a further 70% (142 services) being rated as Good. This is in comparison to around 6% of NHS acute hospitals, 4% of GP services and 2% of domiciliary care agencies, nursing homes and residential homes being rated Outstanding. In particular, inspectors found that hospice leaders and frontline staff displayed a strong commitment to providing truly personcentred, compassionate care and support to people using their services, and their loved ones, as well as developing strong relationships with other services in the area. Andrea Sutcliffe, chief inspector of adult social care at the Care Quality Commission, said: “People often access hospice care at a time when their complicated health and social care needs have to be met alongside compassionate emotional support. This is not a simple thing to do.

To see dedicated staff have such careful consideration of the whole person and their needs was a privilege for inspectors and something I would encourage other services to learn from. Marie Cooper, practice development lead in care and clinical leadership, at the charity Hospice UK, said quality catering plays a vital role in palliative care. She said: “High quality catering in hospices is very important as meeting the nutritional needs and wishes of patients is a key strand of palliative care. “Hospices provide holistic, person-centred care aimed at enhancing quality of life and wellbeing for people with life-limiting conditions. Catering in hospices reflects this approach and is responsive

Mouth-watering food is one of the best ways to help them to feel better >> Country Range Group customer Rachel Vaughan, a cook at St Michael’s Hospice in Hereford, explains the importance of quality hospice catering:

to patients’ individual needs. Good communication is key as hospice chefs talk directly with patients to establish how their needs and preferences can be met. “Hospice caterers also need to be creative in coming up with solutions to ensure that patients can still enjoy their favourite foods. For example, people approaching the end of life can often experience appetite loss or other challenges such as difficulties swallowing, so some foods may need to be puréed or patients offered fruit-based liquid sprays or sorbets. “Good caterers in hospices also recognise that the benefits of eating well presented, delicious food are not purely about sustenance but often can be just as nourishing for soul, mind and spirit.” Hospice UK is running a series of webinars about nutrition in palliative care. For more information visit www.hospiceuk. org/what-we-offer/ clinical-and-caresupport/nutritionin-palliative-care

Sorbet is an ideal offering for patients with difficulty swallowing “It’s our job to prepare meals that people look forward to eating.“

“Good food instantly changes the way we feel and increases our wellbeing and quality of life. A balanced diet helps maintain a strong immune system and is at the heart of our commitment to helping patients live every moment of life to its fullest.

The hospice catering team takes care over every ingredient. Their expertise gives them the skills needed to create tasty dishes packed with protein, vitamins and minerals. At a time when patients can feel exhausted, fresh, mouth-watering food is one of the best ways to help them to feel better. It’s our job to prepare meals that people look forward to eating. Treatments like chemo- or radiotherapy can affect a patient’s tastebuds, and the cooks are asked for all kinds of different meals. When a patient is very ill, deciding what to eat can sometimes be the only thing they can choose to do for themselves that day. We’re also mindful that, until recently, many patients would have been the main family carer, so giving them the opportunity to request meals for their visiting loved ones gives them the comfort of knowing those they care about are being well looked after. It shows how much all hospice staff care about fulfilling a patient’s wishes and looking after the whole family.”

Left to Right: Colette Nicholls (catering assistant) Richard Fletcher (cook) Rachel Vaughan (cook)

JAN/FEB 2018 17

HEALTH & WELFARE

Hospices offering more ‘Outstanding’ care than other services

HOSPITALITY

Pictured is Suzanne Corless from Heightside House with her dysphagiafriendly creations.

Smooth operator

Catering for dysphagia in the wider community A theatre venue has been praised for its forward thinking in accommodating a customer with dysphagia. Whilst caterers in the care sector are all too aware of the lifethreatening medical condition, which causes sufferers to struggle with swallowing, it’s rare for hospitality settings to cater specifically for it. Country Range Group customer Burnley Leisure received an enquiry from a party who wanted to host an afternoon tea at one of its venues, the Mechanics Theatre, but was told that one of the guests followed a dysphagia diet. Instead of turning the booking away, hospitality and catering manager Mark Dempsey approached his Country Range Group wholesaler for advice and they put him in touch with a fellow customer, who runs a local care home.

“We’re really happy that we were able to find a bespoke solution so that the gentleman and his group were able to enjoy their afternoon tea together.” With the help of Suzanne Corless, head chef at Heightside House Nursing Home in Rawtenstall, Mark and his team were able to create a delicious dysphagia afternoon tea, consisting of soup, sandwiches and scones. The food was served at the Mechanics alongside their usual selection of treats, allowing the gentleman to enjoy an afternoon tea in normality with friends.

Mark added: “It’s clear that there is a demand for this type of catering and expertise within the hospitality sector. For example, people who have relatives living in care homes with the condition would like to have the opportunity to take their loved ones out for a family meal. We plan to communicate our offer to all of the care homes in the area.” Richard Lane, head of communications at disability charity Scope, praised the move, saying: “It’s great to see Burnley Leisure step up to the challenge and react so positively to make adjustments to support more “It’s clear people with dysphagia. “At Scope, we know that disabled people and their families in the UK have an enormous spending power - dubbed the ‘Purple Pound’ – of £249billion. Making these reasonable adjustments is not only a good move for the customer, it makes perfect financial sense for the venue.

that there is a demand for this type of catering and expertise within the hospitality sector.”

“We hope Burnley Leisure will lead the way for other foodservice businesses, challenge attitudes within the business and ensure inclusivity for all customers.”

About dysphagia Dysphagia is the term to describe difficulty in swallowing food and/or drinks. A swallowing problem may arise as a side effect of many conditions, such as:

Mark Dempsey explains: “Dysphagia is a complex dietary condition which can make sufferers feel isolated from fellow diners. We’re really happy that we were able to find a bespoke solution so that the gentleman and his group were able to enjoy their afternoon tea together.

• Stroke • Cerebral Palsy • Head injury • Motor neurone disease

“The party were amazed at what we had created, and said they would without doubt bring other people with a dysphagia diet to Burnley Mechanics.”

In some cases the swallowing problem may improve as recovery takes place, such as following stroke. However, in other cases, such as with Parkinson’s disease, the condition may deteriorate.

Burnley Leisure is now planning to roll out its dysphagia offering across all of its venues.

• Multiple sclerosis • Parkinson’s disease • Surgery to the head and neck

JAN/FEB 2018 19

FIVE WAYS TO USE

Hello 2018 Well 2017 has finished, we now start to roll into 2018 and look forward to what this year brings. There is still talk of Brexit, which is the top of many people’s agenda, the challenges that this may bring, and of course with the food and drink price rises we all have much to think about. Having said all of that we all still need to carry on, and here at the Craft Guild we are looking forward to so many events that we have lined up. As this edition comes out we are looking forward to the start of the Major Series at Bournemouth & Poole College followed by the second heat at South Devon College, there is still time to enter, please see the Craft Guild website for details. We have a table at The Clink Charity dinner, where we in turn support the great work that they do throughout the year. Of course moving through spring we will have the final of the Country Range Student Chef Challenge, this is where we showcase another great selection of talent, the final will be held at Hotelympia on March 7, this will be certainly the place to be seen at, so please do come down to support the colleges, and see how you can enter for 2019! Really pleasing to see Steven Sanderson let us know of five ways to cook with juniper berries and sharing these ideas always makes my mouth water, I myself love to try many of these, and food is there to be enjoyed and experimented with, it’s the best way to learn. Well here’s to a stunning 2018 for everyone! Enjoy

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

20 JAN/FEB 2018

Five ways to use... Juniper Berries For centuries, juniper berries have been used for culinary and medicinal purposes. These spicy berries from the Juniper tree can be used fresh or dried, crushed or whole, and were used as a medicine in ancient Egypt. Nowadays they’re most commonly used to flavour casseroles, marinades and stuffings, and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake – and provide the main flavouring for gin. We set Glasgow Clyde College lecturer Steven Sanderson the challenge of creating five deliciously different dishes using these versatile berries. Here’s what he came up with….

1. Gravadlax To make our own Gravadlax in the restaurant we cure the salmon in a mixture of crushed juniper berries, sea salt, sugar, dill, gin and lime zest for two days. We serve this with a smoked salmon mousse, Melba toast and a Bloody Mary dressing.

2. Beetroot carpaccio We pickle our own vegetables for certain dishes. The cure that we use is equal quantities of sugar and white wine vinegar, infused with juniper berries, cardamom pods, star anise and cinnamon stick. We use this to pickle beetroot for a dish of beetroot carpaccio with goat’s cheese mousse, cherry tomatoes and candied walnuts, I have also used this pickle for cucumber, carrots and cauliflower.

About Steven Sanderson >> Steven is a professional cookery lecturer at Glasgow Clyde College. He Steven Sanderson mentored a team of students who went on to win silver in the Country Range Student Chef Challenge 2017. In addition to working at the college, Steven also has a small country restaurant called Steayban, which he bought 19 years ago, and he currently works there at the weekends. He has over 30 years’ professional experience working in restaurants and hotels between Glasgow and Edinburgh.

3. Venison casserole

We cure We regularly have this on our Sunday lunch the salmon in a menu especially now mixture of crushed that Scottish winter juniper berries, sea is upon us. We slow salt, sugar, dill, cook the venison gin and lime zest with juniper berries, for two days. thyme, onions and carrots in a rich red wine and redcurrant gravy. This is generally served with dumplings.

4. Seasoning We have a homemade seasoning which consists of crushed juniper berries, pink peppercorns, sea salt and black pepper. We use this for our duck, venison and lamb dishes. This gives a lovely fragrant touch to the meat.

5. Poached pears with shortbread, stem ginger and vanilla ice cream When we poach pears we do it in a stock syrup containing juniper berries, saffron and honey. This gives a lovely flavour and great colour, that goes really well with shortbread and stem ginger and vanilla ice cream.

• Country Range Juniper Berries Pack Size: 350g

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CATEGORY FOCUS

u p g p n i r w o e fits r B HOW TO ADD VALUE THROUGH YOUR HOT BEVERAGE OFFERING

Café culture has continued to boom in the UK with 80% of people who visit coffee shops saying they do so at least once a week – and 16% visiting on a daily basis. According to Mintel research, coffee shop sales are forecast to increase by 29% to an incredible £4.3billion by 2021. This growth is fuelled by innovation as new flavour trends and combinations continue to flood the market. So what does 2018 hold in store for this ever-evolving market?

The daily grind Around 55 million cups of coffee are drunk every day in the UK and our insatiable appetite for coffee is highlighted by the fact that two thirds (65%) of all Brits have visited a coffee shop in the past three months. Coffee shop usage peaks among consumers aged 16-24 (73%). However, in a space traditionally dominated by specialist coffee retailers, it is notable that as many as 44% of Brits buy their hot drinks from non-specialists. Trish Caddy, foodservice analyst at Mintel, comments: “A raft of non-specialist venues that feature barista-style coffee on their menus with takeaway functions are grabbing a slice of the coffee shop

market. In the future, the top end of the market will continue to face intense competition from big pub chains, fast food chains and bakery shops that have now encroached on the coffee shop market, competing in terms of price, convenience and even geographical reach.” Consumers today also “know their beans”, says Richard Green, head of beverage solutions, Nestlé Professional. “Whether at work, a restaurant or café, coffee lovers nationwide are often used to being able to order their favourite beverage – be that a flat white, a skinny cappuccino or a double shot latte. “It’s not just a varied menu people may expect, in some cases, even the blend or bean is a prerequisite.”

2018 trends report

from the British Coffee Association

• Further rise of nitro and cold brew – 2017 saw coffee innovation start to hit the high street, and nitro coffee in particular will hit mainstream in 2018 with much broader audiences. Nitro coffee is cold brewed, put into a keg and then infused with nitrogen gas. It’s served straight from the tap and it offers that frothy and bubbly, adult-beverage feeling with a beer-like head • Sustainability and material re-use – the industry has rapidly moved to explore and address sustainability issues across the value chain and it has been placed at the very heart of the industry. Coffee shops have started offering in-store recycling of paper cups and this is a trend that will dramatically increase in 2018 from new recyclable packaging to new recycling processes • Signature drinks – high street coffee shops will increasingly offer signature coffee drinks, developed by in-house baristas to show off their own recipe’s and balancing of flavours • New coffee varieties – climate change and pricing means that some coffee farmers may start to re-discover old varieties of coffee plants that are more resilient and more dependable, this could lead to brand new variety of flavours and tastes

22 JAN/FEB 2018

Overall, just one fifth (19%) of the nation do not drink tea, coffee or other hot drinks out of the home.

TIME FOR TEA

165 million

cups of tea are drunk every single day in the UK

18%

“of all breakfasts involve tea” unfortunately its 2016 data but struggling to find anything else (MCA Allegra OOH Tea Data 2016)

58%

of tea drinkers consider a premium brand to be the most important factor when ordering tea out of home

Muffin Selection

Don’t forget the hot choc Hot chocolate is the ultimate luxury when it comes to hot beverages – and the perfect opportunity to go to town with sprinkles and toppings. You can’t go wrong with mini marshmallows and, for a double chocolate option, try new Thorntons Luxury Chocolate Flakes. Fiona Morgan, head of foodservice, Ferrero UK & Ireland, says: “As the hot drinks market has evolved, consumer expectation has grown with it. As with coffee, they now want something different and better than what they can have at home. “The launch of our Thorntons Luxury Chocolate Flakes means operators can now offer a hot chocolate that is just as good as their coffee blends – and best of all consumers will pay for it.” Research from Ferrero found a staggering 81% of consumers are more likely to order a hot chocolate made from chocolate flakes versus standard powders. 84% of people would pay an additional 50p or more, and well over a third up to £2. Another way to premiumise your hot chocolate is to add an aroma. Sam Rain, UK Sosa ambassador, explains: “Nothing beats a luxurious hot chocolate so why not try adding an aroma to make it that extra special. “Simply add a couple of drops of your chosen flavour using a pipette to create your new flavour explosion. By giving customers

Natalie Cross, out of home manager at Taylors of Harrogate, which makes Yorkshire Tea, says: “Afternoon tea is a British tradition and an ongoing resurgence in its popularity has given out of home establishments an opportunity to boost their tea sales. There is an opportunity to encourage consumer spend through introducing special afternoon tea deals, such as afternoon tea packages. We’d always recommend an afternoon tea menu includes a strong black tea, along with complementary foods such as scones, cakes and biscuits.”

“Tea with a purpose” continues to storm the market as consumers increasingly looking for drinks that provide a functional benefit, such as energy boosting, antiinflammatory, relaxing or antioxidant. In fact, over a third of Millennials say they would pay more for coffee/tea with added health benefits. Matcha is a great example of this due to its high levels of antioxidants, and turmeric – the breakout ingredient of 2017 – is now being used in specialty herbal tea drinks. Millennials are also continually on the lookout for fresh and novel experiences, something to ‘eat and tweet’ about. In response, Twinings have developed a range of indulgent Tea Lattes, packed with rich flavours to delight your tea lovers and get your tills ringing. London Fog uses a classic Earl Grey tea base, and pairs it with a hint of sweet vanilla syrup over steamed milk for an aromatic, creamy drink https://www. twinings.co.uk/blog/2017/october/ london-fog.

Cold Brew Coffee

additional options to create their own favourite hot drink you’ll be creating a place to be remembered and in turn spreading the word to create more customers.”

How about trying: Tumeric tea with ginger and/or cinnamon Mushroom coffee Cascara (made using the husks of coffee cherries) Dark hot chocolate with cookie aroma Spiced chai latte White hot chocolate with cotton candy aroma Salted caramel matcha tea

A bit on the side

Industry research has shown that in 2017 31% of cakes bought for a snack were purchased with tea or coffee. Sweet treats also offer a great opportunity for operators to offer meal deals. Jane Deegan, Kara marketing manager says: “With coffee shops expected to see continued growth in the next 3-5 years, it’s important that outlets to update their offering to continue to capitalise on this growing trend.”

Marie-Emmanuelle Chessé, international development project manager, Tipiak, adds: “Mini desserts are a big trend that can help operators cater for customers looking for a treat with their hot drink. French patisserie lends itself well to this; macarons and éclairs not only look beautiful, but their lightness means consumers can enjoy something sweet without over-indulging.”

Hot drinks in the workplace YouGov’s 2017 survey found there was an increasing demand for increasing ‘real’ coffee in the workplace, particularly in the morning. Although instant coffee is the most likely choice (32% have it at least twice a week or more), 11% of those surveyed drink filter/cafetiére coffee and 8% espressos/cappuccinos etc. At lunchtime, tea is the most popular choice (37%) with instant coffee also important (21%).

JAN/FEB 2018 23

CATEGORY FOCUS

Black coffee served with pine nut biscuits

1 Kantar Worldpanel Usage | OOH Paper Diary | 12 m/e May 2017 | Occasions (millions) | Total Hot Drinks| Total Obtained OOH excl. Friend/Relative Home. 2 MCA Insight – Tea Consumption In the UK Eating Out of Home Market, for Tetley, May 2016. 3 MCA Allegra OOH Tea Data June 2016. 4 Nielsen 52 w/e Data to November 5th 2016.

GROW YOUR TEA SALES WITH TETLEY 1% growth change

With 3.1 billion tea occasions out of home each year 1, you can unlock the profit opportunity of the hot beverage category by stocking Tetley.

in out of home tea consumption YOY1

THE MORNING OPPORTUNITY Consumers are more likely to drink tea2 with breakfast than any other hot beverage. Ensure you’re offering customers something worth waking up for, by serving up quick and easy breakfast dishes with serious profit opportunities that pair perfectly with a cuppa.

80% of Brits consider breakfast the most important meal of the day

18% of all

breakfasts involve tea3

MY TEA, MY WAY Offering teas that complement a range of need-states will help attract new fans to the category. Catering both for the health conscious and those looking for ‘indulgent’ tea flavours can enable you to push your tea profitability to the next level.

2.8%

YoY speciality tea £% growth4

REASONS FOR CONSUMPTION Realise the true potential of tea in your outlet by understanding which factors stimulate tea sales.

32%

27%

20%

Favourite

Habit

Hydrating

Social

Energy

Warm up

Relaxation

Healthy

Visit tetleyteaacademy.co.uk to find out more, and discover our product range and marketing support, including free POS and serveware. Join the conversation

@TetleyTeaOOH

industry news

More female chefs than ever – but still less than 25% of UK workforce >> The Office of National Statistics has revealed that the number of female chefs in the UK has grown by 34% over the past 12 months, despite the fact that less than one in four is still female.

The hospitality sector wants more female chefs

Analysis of the last five years of employment data found that the total number of chefs in the UK has risen by 11.3% in the last year, of which male chefs rose by 5.9% and women by 34% - making it the biggest single rise in the past five years.

Whilst the number of female chefs is outpacing the rise in the number of chefs working in hospitality, still less than one in four (23.5%) is female, and only a third of women work full-time compared to only a third of men who work part-time. Craig Allen, founder and director of hospitality recruiter The Change Group, who provided ONS employment data from the past 12 months, said: “It is great to see that there are more female chefs and that this figure has leapt up in the past year. “This is certainly a trend that we are seeing in the people that we are placing at London’s top establishments. The hospitality sector wants more female chefs and we are delighted to see so many of London’s top establishments taking steps to recruit more women into their kitchens.”

25%

of the country’s vinyl glove manufacturers were shut-down in 2017

The gloves are off

>> Importers of vinyl gloves are facing supply challenges following a crackdown on factory pollution in China.

The Chinese Environmental Protection agency enforced the shut-down of around 25% of the country’s vinyl glove manufacturers in 2017 after air quality triggered ‘red alerts’. Coal boilers need to be converted to natural gas and better filtration to remove VOC pollution, and the impact for caterers is that limited supply is pushing prices up.

WHY WATER MATTERS >> The British Water Cooler Association (BWCA) has launched a series of hydration factsheets specifically for catering professionals. Why Water Matters for Catering foodservice Workers, reminds business that, because of the heat, professional kitchens and food preparation areas mean that workers can easily become dehydrated. Phillipa Atkinson-Clow, BWCA general manager, said: “Failing concentration levels can lead to mistakes, headaches, irritability, lethargy, or just an overall lack of alertness as well as longer term and more serious health problems. For those working in busy food preparation areas, a lapse in concentration can lead to expensive mistakes or even prove to be dangerous.” To receive the free factsheet write with ‘Water Matters for Catering’ in the subject to info@bwca.org.uk

MILON IS THE

CURRY KING

ate competition “it is the ultimhospitality scene” in the Indian

>> The winner of the prestigious International Indian Chef of the Year competition has been unveiled. Chef Milon Miah of Spice Island Restaurant, Barnard Castle, claimed the title at a charity dinner in aid of Columba 1400, and was presented with his award from the charity’s patron, HRH Princess Anne. Milon, 36, was previously pronounced the “Curry King of the North East”, following his appearance on TV programme The Chef. He wowed the judges with his starter of Borta Roulette – a selection of potato-based dishes - and a main of venison served alongside lightly spiced and pan-fried asparagus.

Wining really means a lot to me – it is the ultimate competition in the Indian hospitality scene. It is fantastic to see how much talent there is out there – the Indian culinary scene should be celebrated given its contribution to British culture, and the competition does just that.

- Chef Milon Miah

Credit: Jonathan Hordle

Credit: Al Stuart

JAN/FEB 2018 25

FOOD & INDUSTRY NEWS

Food &

COUNTRY CLUB

Happy birthday

to us!

This month Stir it up magazine is celebrating its 10th birthday – and we’re inviting you to join the party.

WIN

£100 in Love2Shop vouchers

We’re giving one lucky reader £100 in Love2Shop vouchers to celebrate 100 issues of your favourite foodservice magazine since 2007. Stir it up is THE voice of the independent caterer and is widely considered to be the best customer magazine in the industry. For your chance to win this fantastic birthday gift, send am email titled ‘Stir it up is 10’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Zip up your fitness If improving your health and fitness is one of your New Year’s resolutions for 2018, then this prize could help you on your way.

WIN

A Fitbit Zip activity tracker

We’ve got the latest Fitbit Zip activity tracker up for grabs, in charcoal grey, to help you monitor your daily activities. This fun, simple clip records your steps taken, distance travelled and calories burned. Just tap the display to see your stats and the time of day. It has wireless syncing to computers and smartphones, and a replaceable watch battery, which lasts up to six months so you can go the distance without missing a step. To enter, simply sent an email titled ‘Fitbit Zip’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

WIN:Joe Wicks’ ‘Fat Loss Plan’ Health and fitness guru Joe Wicks is back with another instalment of 100 brand-new delicious recipes and speedy, effective workouts. His new book The Fat-Loss Plan shows how to adopt a lean lifestyle in a way that suits you. Inside the book you’ll find a combination of reduced carb, post workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Thanks to sample weekly plans and ingredients lists, Joe makes it simple for you to prep like a boss and eat well every day of the week.

WIN

Joe Wicks’ ‘The Fat Loss Plan’

Healthy snacks

on hand

This issue’s Melting Pot feature is all about “fit and functional” food, and you don’t get much healthier than fruit and vegetables! An on-trend way of enjoying them is dehydrated as an on-the-go snack – and with this Digital Food Dryer and Dehydrator, you can make your own. The Digital Food Dehydrator extends the fruit season in the healthiest possible way. For centuries, dehydratation has been the most natural method for preserving food for a longer period of time. With this method, only the water is extracted, while all-important nutrients are preserved and no preservatives or chemicals are added. It works according to a very simple principle: hot air flows downwards through a central chimney and is distributed evenly in the individual dehydration trays, thereby extracting the moisture from fruit and other food. The device features a timer and turns off automatically when the dehydration process is finished. To enter, send an email titled ‘Food Dehydrator’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk.

WIN

A Food Dehydrator

We’ve got three copies of ‘The Fat Loss Plan’ up for grabs. To enter, send an email titled ‘Joe Wicks book’, 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: 28th February 2018. All winners will be notified by 31st March 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

26 JAN/FEB 2018

ON THE RANGE

On the Range

Rolled pork shoulder with black pudding croquette

Matty Holleran

Having an on-site butcher has allowed a popular garden centre in Ormskirk to offer restaurant quality food to its visitors. Matty Holleran, head chef at the Plantation restaurant at Warbreck Garden Centre, explains: “We’ve tried to make it more like a bistro rather than a garden centre café. We change our Specials menu every day and are really fortunate to be able to buy the meat at cost from our butcher on site. It means we can offer some really good quality dishes that would ordinarily cost a lot more in a restaurant.” A dish that is particularly popular is rolled pork shoulder with black pudding croquette, which is slow-cooked in Country Range Red Cooking Wine and Country Range Vegetable Bouillon. “The cooking wine and vegetable bouillon add bags of flavour to We change the pork, and are a brilliant our Specials base for the sauce. menu every day, The Country Range Red Cooking Wine is just as good meaning we can as regular red wine but at a offer some really much cheaper price – and good quality it’s seasoned too, which dishes makes life easier.”

Ingredients 1 side belly pork (ribs off) 1kg pork shoulder 200g black pudding 200g chorizo 1 litre Country Range Red Cooking Wine 500g Desiree potatoes

250g grated smoked cheese 200g panko breadcrumbs Country Range Bay Leaves Country Range Whole Black Peppercorns 2 bulbs garlic Rosemary

Method For the belly

1. Score the skin and salt lightly. 2. Place half of the root vegetables, one bulb of garlic and a few sprigs of rosemary and thyme in a tray and sweat down until they caramelise.

3. De-glaze the tray with the red cooking wine and place the pork in. Add some Country Range Vegetable Bouillon below the skin and cover with greaseproof paper then tin foil. Braise in the oven for 4 hours on 140°C. 4. Once cooked leave to cool slightly, line the bench with cling film and wrap tightly, press with a heavy weight in the fridge and leave to set. Keep the stock for sauce (strain) trim the belly into a square removing the excess fat.

For the shoulder

1. Sweat off the rest of the root vegetables in a saucepan, again, deglaze the pan with the rest of the red wine and add the shoulder. 2. Cover with vegetable bouillon and simmer on a low heat for 6 hours. 3. Once cooked, remove shoulder, leave to cool slightly and pull apart.

Country Range Vegetable Bouillon 500g diced root vegetables (carrots onions, celery, leeks) Thyme Chopped parsley

4. Line the bench with cling film and roll tight into a cylinder shape. Set in fridge. Cut into individual portions.

For the croquette

1. Boil potatoes, mash and season, no butter, needs to be a dry mash to breadcrumb. Roast or grill the diced black pudding until cooked through and add to the mash with the smoked cheese, add chopped parsley and mix. 2. Roll into a cylinder shape and set in the fridge. Then flour, egg wash and breadcrumb.

For the sauce

1. In a pan reduce some red wine, redcurrant jelly and thyme by twothirds. Add the pork stock and reduce again by half. Add the cooked chorizo and simmer.

Finishing and presenting

1. Place a piece of belly in a cold pan skin down and render (crisp) flip over and add the rolled shoulder, add the sauce to the pan and baste the shoulder to warm through, bake the croquette in the oven until golden. Add vegetables of your choice to garnish, ideally Tenderstem broccoli, asparagus and baby carrots.

JAN/FEB 2018 29

Cook, Car ve, Ser ve...

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We have teamed up with expert butcher, David Cox, who has been in the business for over four decades and The Miles brothers who run the front and back of house at their family owned pub, The Golden Fleece to offer chefs advice from the experts on delivering a successful carvery which is guaranteed to drive footfall.

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Midlands FeElInG most strongly AbOuT ThIs! “We offer different meals at our Friday and Sunday carveries to suit the occasion. On Friday’s we offer pork, gammon and turkey with all the trimmings, whereas on Sunday we offer a slightly more high quality and premium beef which proves extremely popular. The gammon also goes down well and as long as our pork has a great crackling, then our customers are happy!” Darren Miles, The Golden Fleece

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without roast potatoes DoWnLoAd ThE GuIdE FrOm OuR WeBsItE NoW To CaRvE YoUr WaY To SuCcEsS! WwW.PrEmIeRfOoDsErViCe.Co.Uk

Brand new recipes include:

- Roast Leg of Lamb with a Mustard Glaze and Rosemary & Redcurrant Gravy - Purple Sprouting Broccoli, Sweet Potato & Leek Soup - Apple Crumble with Ambrosia Reduced Sugar Custard - Bisto Steak & Ale Pie

THE MARKETPLACE

T he Marketplace

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

Dr Oetker Professional Launches New Sprinkles Sprinkles Range are proving >> Dr Oetker Professional – the baking and pizza specialist – has launched a new range of sugar strands with endless possibilities to enhance everyday bakes

a consumer favourite

From freak-shakes and ice creams, to cupcakes and doughnuts, sprinkles are proving a consumer favourite when it comes to sweet treats, as well as an easy way for caterers and bakers to add interest to a wide range of dishes. The new Sugar Strands and Chocolate Flavour Sugar Strands are available in easy-to-pour 700g jars, making them perfect for professional kitchens to have on hand to add the finishing touches to any dessert and drive profits.

PAN’ARTISAN ADDS NEW 5% SOURDOUGH TO ITS DOUGH BALL RANGE >> In line with the continued interest in sourdough products, Pan’Artisan has developed a new 5% Sourdough Dough Ball to join its award-winning dough ball range. The distinctively tangy taste of sourdough breads has soared in popularity, appearing more frequently on menus, in artisan bakeries and in restaurants. Pan’Artisan’s new Dough Ball features a 5% sour blend, producing a stronger sour taste, complementing currently trending flavour profiles, without overpowering the final flavour of the finished item. Supplied frozen, once defrosted it is ready to use in a number of different applications; be that as a pizza base, sandwich carrier or meal accompaniment. The 5% Sourdough Dough Balls are available in 80 x 210g case sizes.

New launches for Délifrance UK >> Délifrance UK has launched À la Folie! - a premium brand that will sit alongside current Délifrance premium brands, ‘Délifrance Héritage’ and ‘Panitaly’.

USE YOUR

LOAF

>> With cake being the number one food item purchased in coffee shops according to Allegra World Coffee Portal Consumer Research and Analysis, (September/October 2016) and display space at a premium, there has been a rise in demand for loaf cakes which can be displayed more efficiently than traditional round cakes. The smaller portions also appeal to the growing number of healthconscious consumers trying to reduce their sugar and calorie intake. In response the Handmade Cake Company has unveiled two new loaf cakes: • Salted Caramel Latte Loaf - moist toffee and coffee sponges marbled together, topped with a salted caramel icing and finished with a sprinkling of toffee pieces • The second is the company’s first ever no added sugar cake - a Banana & Chocolate Loaf. Made with bananas and dates for natural sweetness, the chocolate and banana sponges are marbled together to create a striking contrast with herbs, including thyme for a mellow, mild yet tasty, flavour boost.

32 JAN/FEB 2018

À la Folie! is designed by chefs for chefs and is split into two collections, or ‘acts’. Act one features ready-to-fill crunchy pastry shells, including tartlet bases, cones and baskets. Act two features thaw and serve petits fours and macarons. All products are perfect for fine dining settings, entertaining and receptions. Stéphanie Brillouet, marketing director, Délifrance UK, said: “At Délifrance, we know inspired bakery, and our premium À la Folie! brand is designed to bring sparkle and colour to any party. Made with premium ingredients, and hand-crafted by chefs, À la Folie! allows every chef to create more than food; they can create art. From ready to fill tartlet bases to an assortment of colourful macarons, the range is perfect for any high-end reception.”

>> Lamb Weston has launched two new sweet potato concepts to join its growing portfolio. Each sweet potato concept has been developed with a special coating and unique light seasoning to enrich the flavour. The range also conforms to Food Standards Agency guidance on salt, and is gluten-free.

Prep and Testo team up to extend the life of frying oil >> Prep, the high performance frying oil brand, has teamed up with food safety and testing experts Testo, to help foodservice customers further extend the lifespan of its range of long-life oils.

Lamb Weston works closely with operators to develop potato solutions and identify the appropriate potato concept that fits with their menu offering and customer profile whilst tapping into these trends. Luxury ‘loaded’ or ‘topped’ dishes with a potato concept host, are a quick and easy way to offer consumers a unique experience, bespoke to that operator. From fries topped with chilli con carne or sweet potatoes smothered in guacamole, sour cream and chillies, experimenting with a variety of different flavours is a great way to create stand-out in a busy market, whether savoury or sweet. For an interesting dessert option try sweet potatoes topped with sugar and cinnamon.

As part of the partnership, Prep is using the award-winning Testo 270 Cooking Oil Tester in its oil management training, and is now offering the product to foodservice customers across the UK. The Testo 270 enables users to determine in seconds whether oil needs changing, helping to guarantee consistent cooking results, whilst saving customers time, effort and money on unnecessary changes. It works by testing the percentage levels of Total Polar Material (TPM) in the frying oil. TPM builds up in the oil during regular use, and measuring these levels is one of the most reliable and accurate measures of oil quality and cleanliness of frying oil. Further information and guidance on oil management can be found at http://aakfoodservice.co.uk/prep/oil-management.

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

Hot beverages have never been hotter! If you’re not up with your singleorigin beans, your almond milk, or your green teas, then you are going to be falling behind, as consumer expectations continue to grow. The humble cuppa has become something much more complex, and UK consumers can tell the difference between good and bad. Coffee is still the most consumed hot beverage out of home, and despite economic pressures, we aren’t giving up on our caffeine fix.

At breakfast, coffee is consumed on c.30% of occasions, with tea at 10%, whilst at lunch, coffee slips down to only 8.5% of occasions, behind soft drinks, but tea is still behind at 4%. In snacking occasions, coffee comes out significantly ahead, being consumed in 11% of the time, with tea far lower at 4%. So coffee is the mainstay for occasions out of home, but as a drink it continues to evolve. We have seen the development of single-origin beans, which give consumers a choice of differing flavours within their espresso-based drinks, we’ve also seen the development of different brewing methods so that single-origin varieties can be tasted really simply, in variations of the cafetiére, like the Aeropress, or Chemex filters. There have been gimmicky developments such as nitro-coffee, which gives coffee a head and appearance much like Guinness, and of course we have the seasonal variety of flavoured syrup drinks like the recent Christmas offering from Starbucks of a festive cold brew coffee, infusing it with a Christmas spiced syrup and finished with dried orange peel and cranberries! But it’s not just about coffee, as tea has been trying hard to keep up, and as consumers adopt slightly different, more healthier lifestyles, we are seeing the rise of herbal teas, non-caffeinated teas and green tea (which isn’t non-caffeinated, but does have less caffeine).

The expectation from consumers is that all operators should be offering a choice to suit their needs, and as they are more knowledgeable, quality standards need to be high!

JAN/FEB 2018 33

THE MARKETPLACE

POTATO PREMIUMISATION

THE MELTING POT

- Super-charged catering for health-conscious diners Healthier eating has been highlighted as THE fastest-growing megatrend affecting menu choices over the next 3-5 years (MCA Top of Mind 2017) – so it’s time to make sure menus are fit for purpose! With the UK in the realms of an obesity epidemic, how can operators flex their muscles and cater for needs of a new wave of diners who are demanding healthy but inventive and delicious options? Here, nine chefs have joined our bootcamp to share their thoughts and ideas…

Carlos Ragone

head chef, The Four Seasons Hotel, St Fillans, Perthshire www.thefour seasonshotel.co.uk

should be focusing on balanced, nutritious food items, colourful dishes (vegetables) and incorporating a wide variety of minerals and nutrients, contributing towards a balanced meal. Vegetarian dishes provide the opportunity to be creative using such items as micro herbs creating a tapestry of taste to tickle the jaded palette!

Myles Hopper and Giles Humphries co-founders of Mindful Chef

At Mindful Chef we’ve experienced first-hand the massive shift It is very important to incorporate healthy towards healthier eating. People are more options going forward within any menu concerned about their health than ever development and for those that want to before and more of us are actively trying to be more subtle this can be done in ways find ways to live healthier, better lives. We that are not ‘in your face’ health – not make it as easy as possible for our everything has to be a salad! A regular customers by providing them with all of the seasonal item on our menu is venison, tools they need to make healthy one of the healthiest eating options eating easy and achievable available, high in iron and protein Push the long term. Making such small and low in fat. Restaurateurs ingredient adjustments, boat out! With customers looking we’ve found, makes a for the latest in dining huge difference. experiences, chefs can dare to push the boat out a little and explore popular global flavours, whilst ticking the healthy box

Mindful Chef swaps: Swap out refined carbohydrates for: • Brown, black or wild rice • Quinoa • Millet • Carrot (noodles) • Butternut squash (noodles) • Courgette (courgetti) • Cauliflower rice • Swap refined sugar for natural honey • Cream for coconut cream • White potato for sweet potato or butternut squash.

Matt White

chair of the University Caterers Organisation (TUCO) and director of catering, hotel and conference services at the University of Reading Value for money is more important than ever, especially for university students. Nearly a third have gone without eating Savoury spinach and carrot muffins

Grilled bread topped with avocado, green asparagus and cress

34 JAN/FEB 2018

Lamb stew with harissa and cous cous

THE MELTING POT

Saddle of young venison with chanterelle mushrooms and potato orzo

Shroom fo

r improv Mushroo which he ms are a great so ement health be lps your body meta urce of vitamin B ne bo Try a spin fits are being emb lism and are their race ach with radd and warm mixed m d by fitness fans. ic or add wil hio (with bacon fo ushrooms salad r meat ea d mushro beans for oms and garlic to g ters) a deliciou reen s side.

Philip McGuiness who set up panAsian restaurant group Tootoomoo in 2012

for a day or more to help cope with the cost of living, according to research by The Student Room. That’s why it’s so important that higher education catering outlets help young people to balance their health and wellbeing with the demands of being on a tight budget by offering promotions on healthy meal deals. These still need to be enticing and on trend, so many of our members are developing exciting and nutritious meal choices and pairing them with more unusual and artisan soft drinks – think sushi meets bubble tea!

Ben Bartlett

celebrity chef and brand ambassador for Lion sauces A fashionable and low -fat brunch dish is the flavour-packed Middle Eastern shakshuka. Simmer chopped tomatoes with Middle Eastern Hot Sauce until reduced, add fresh parsley and place a poached egg in the centre. Similarly, Asian cuisine often features lots of fresh, crisp vegetables. Try a Koreanstyle dolsot bibimbap, an enticing combination of rice topped with thinly sliced mushrooms, courgette, carrot, red cabbage, mouli, bean sprouts and edamame beans, all served in a hot stone bowl. Add strips of stir fried beef and Korean hot chilli sauce, with an egg yolk as the centrepiece.

The simple reason I started Tootoomoo is because I wanted to bring fresh, healthy, good quality, great tasting food to people. I firmly believe that Pan Asian food and ingredients delivers on all of this, plus it offers variety as it’s very broad. I think people want more choice and convenience, they want to see the food being cooked in front of them.

Some Pan-Asian ideas from Tootoomoo to try: • Bun Chay – lemongrass tofu and mushrooms, vermicelli rice noodles, coriander, mint and beansprout salad with sweet chilli • Pickled wakame and hiyashi seaweed with black pepper and sesame dressing, garnished with pumpkin seed edamame and roasted sesame seed • Vegetarian potstockers – steamed and panfried dumplings filled with mushroom, aubergine, spinach, water chestnut, Korean chilli bean paste and miso, served with an orange ponzu dressing

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

My ‘go-to’ strategies to encourage residents to make healthier choices, if required, include: ensuring the menu cycle is not repetitive and includes personal preferences to keep their interest; food-related activities that promote healthier eating and introduce new foods; and pictorial menus to help

Seed and grain triangles with dates and pumpkin seeds

residents understand their food choices. If a resident is reluctant to eat particular food groups, like vegetables, using them as an ingredient inside a favourite, familiar dish makes them more acceptable and increases intake. Grating onion, carrot, courgette, peppers etc. into the mince of a cottage pie, or adding sweet potato to the mash topping is a winner.

Joe Wicks fitness guru and author

I think you can always find a lean option on a menu. I guess one thing I’d say to chefs looking to create lean meals is don’t be afraid of fats, especially good fats. A bowl full of leaves is not going to fill anyone up, but if you throw some fats in you’re going to create energy and enable the absorption of fat soluble vitamins. So don’t be afraid of avocados, nuts, seeds, salmon and little bits of butter and cream are all fine too. Being lean doesn’t have to be dull. Try: • Grilled salmon with avocado, feta and pumpkin seeds with watercress and coriander • Tandoori salmon with spinach and mange tout • Eggs baked in avocado with chilli flakes and (optional) bacon rashers for delicious brunch

James Davidson executive chef, Rich Sauces

Making small changes in our food choices will help with a healthier lifestyle. Take the humble shepherd’s pie, trade the potatoes for sweet potato mash, using lean mince chop plenty of winter vegetables and cook them with the meat to add flavour and texture. This will up the vegetable intake and reduce the amount of carbs you take on board. Serve with a light salad of green beans, mixed leaves, cherry tomatoes and chilli (if you dare) using a light dressing of course!

JAN/FEB 2018 35

SIGNATURE DISH

e r u t a n Sig dish My

He’s the fitness guru who is helping the nation keep fit inside and out, but Joe Wicks admits healthy eating was not a priority when he was growing up. “I didn’t grow up on the best diet as my mum genuinely didn’t know how to cook,” he admits. “So we used to have picnic dinners of things like sandwiches and Wagon Wheels. When I started going to the gym when I was a teenager I definitely became more aware of how important nutrition is and my sports science degree really made me realise that you could exercise for four hours a day, but if you don’t put the right things in your body you might never change your body shape or get lean.” The self-styled Body Coach has a massive online following of people clamouring to view his high intensity interval training workouts and try out the latest recipes for his bestselling books, the latest being ‘The Fat Loss Plan’, which is out now. So from where does he get his culinary inspiration? “I make a lot of my recipes up. I like to use just one pan when cooking, so often it’s about chucking things in and seeing what works. I’m not a chef and don’t claim to be, so I take inspiration from everywhere – from meals out and about, a website, something I’ve seen and put my spin on. The great thing about food is that inspiration is all around us, so I’ll often see something and think – ‘How can I make a lean version of that?’”

s of JPolae’ns’ ie p o c e e r h t t o We’vebgook ‘The Fat Lostsry Club new r grabs. See Coun etails. up fopage 26 for more d on

Here, Joe shares one of his favourite post–workout recipes. “I’m totally obsessed with risotto at the moment. This one with cod and loads of veg is super healthy and really easy to prepare.”

Baked risotto Ingredients with cod Serves 4-6 Recipe taken from ‘Cooking for Family & Friends’ (Bluebird)

2 tbsp olive oil 1 onion, diced 1 leek, finely chopped 5 rashers of back bacon, visible fat removed, cut into 1cm strips 2 cloves garlic, finely chopped 200g chestnut mushrooms, sliced 750ml chicken stock 1 tbsp tomato puree

2. Add the chopped garlic and mushrooms and continue to stir-fry for 2 minutes. 2 tsp smoked sweet paprika 250g arborio or similar risotto rice 6 x 150g skinless cod fillets Salt and pepper 16 cherry tomatoes, on the vine if possible To serve Bunch of parsley, roughly chopped Lemon wedges

Method 1. Preheat your oven to 180°C (fan 160°C/gas mark 4). Heat half of the olive oil in a large, hob-proof casserole dish or ovenproof saucepan over a medium to high heat. Slide in the onion, leek and sliced bacon and fry, stirring occasionally for 4 minutes, or until the onions and leek are starting to soften.

Squeeze in the tomato puree and stir through the mixture. Add the paprika and the rice and continue stir-frying for 30 seconds. 3. Pour in the stock and bring to the boil, before clamping on a tight lid and transferring to the preheated oven. Bake the rice for 12 minutes. 4. While the rice is cooking, heat up half the remaining oil in a large frying pan over a high heat. Season the cod with salt and pepper and when the oil is hot, carefully lay three fillets in. Brown on both sides – you are not trying to cook the fish through here, just to brown it. Remove the browned cod to a plate and repeat the process with the remaining oil and fish. 5. After 12 minutes, take the risotto from the oven, remove the lid and give the rice a good stir. Lay the fish and tomatoes on top of the rice and then slide the dish back into the oven, uncovered. Roast the whole lot for 10 minutes, until the fish is perfectly cooked through and the tomatoes are softening but still holding their shape. 6. Remove the risotto from the oven, sprinkle with parsley and serve up with the lemon wedges.

JAN/FEB 2018 37

JUST GOT BETTER

70 ASSORTED BRANDED CHOCOLATE BISCUIT BARS IN ONE BOX WWW.NESTLEPROFESSIONAL.CO.UK/BIGBISCUITBOX ® Reg. Trademark of Société des Produits Nestlé S.A.

Good nutrition is all about setting your macros and getting a healthy balance of protein (35%), carbohydrate (35%) and “good” fat (30%). Forget about all the fad diets – they’re not sustainable. Country Range has loads of products to help you to create perfectly balanced dishes for your customers. For example, the new Country Range Chicken Breasts are a brilliant source of protein. Try serving them with some fresh or frozen vegetables

RAISE

Beautiful Botanicals

DICKSON’S DIARY

One of the biggest ongoing food trends is “healthy eating” and it’s important for caterers to provide plenty of options for this growing army of fitness fanatics.

and a good source of starch, such as Country Range Easy Cook Long Grain Rice mixed with some Country Range Coconut Milk - a good fat and full of creamy deliciousness. Alternatively you could make a curry base and serve the chicken with Country Range Easy Cook Basmati Rice. Both dishes are 350-400 calories per serving. For vegetarians and vegans, replace the chicken with Country Range Chickpeas and add spinach and turmeric into your curry.

Top tip: Don’t throw away your chickpea water. Instead whisk it up like egg white and add sugar to make vegan meringues. Healthy eaters will want to load up on certain products for breakfast so try making your own muesli with Country Range Oat Flakes, nuts and seeds. Add in some grated fresh apple and Country Range Pure Clear Honey or Country Range Maple & Agave Syrup and serve with full fat milk. Oats are great for your mental wellbeing and full of slow-release energy.

For a great handheld snack for lunch, try new Country Range Frozen Plain Bagels with slices of ham, a bit of cheese, tomato, lettuce and mustard. You could also make your own muesli bars by mixing Country Range Oat Flakes or quinoa, nuts, melted butter and maple syrup. Bake in the oven and cut into squares to serve. Making your own offers much better profits and customers love homemade, artisan products – especially nutritious ones! Finally, make your own smoothies using Country Range Frozen Summer Berries blended with Country Range Apple Juice. Happy cooking,

Paul Dickson

Country Range development chef

Angelica root is a key ingredient in gin making and has the important role of holding and marrying the flavours of the other botanicals, giving length to the final product.

You can see that a lot of botanicals are used in all the three categories as their flavours are appealing across the board, and a lot of the same botanicals will be used in liqueur production.

A similar function is performed by another root, orris, the bulb of the iris plant. The latter also adds floral notes to the gin.

Luca Cordiglieri, president of the UK Bartender’s Guild

Other often used botanicals in gin are cubeb berries (which have a peppery, minty flavour), grain of paradise, liquorice, nutmeg, lemon and orange peel.

>> Botanicals are made of seeds, berries, roots, fruits and herbs. The terms botanicals is mostly associated with gin however these products are also used in the making of other beverages like vermouth, liqueurs and amari.

Wormwood is a botanical that is essential in the making of the fortified wine vermouth, especially in Europe where, to be called vermouth, it must contain at least one herb from the Artemisia wormwood family. This is a plant that it is also used in antiseptics and digestives. Other botanicals used in vermouth production vary and there are more than 90 used including tonka beans and rosemary.

The most commonly used ones are juniper, which gives the main flavour in gin and adds fruity, piney notes. Coriander seeds are also widely used in gin and provide a spicy, citrusy note.

In amari production, the botanicals vary widely but commonly used ones are gentian, cinchona, angelica, wormwood, juniper, citrus peel, liquorice, cinnamon, anise, lemon balm, fennel and many more.

Other botanicals used in vermouth production vary including tonka beans and rosemary

JAN/FEB 2018 39

SPECIAL FEATURE

Looking Into Crystal Bow foodservice trends for 20

Harissa Botanicals

As we enter the dawn of a New Year (and recover from a busy end to 2017), we take a look at the trends that will be influencing the foodservice industry in the 12 months ahead. Here, four key players share their predictions…

Simon Stenning executive director. MCA MCA analyse all trends, covering lifestyle, cuisines and foods, and we place all examples onto a bell curve to determine whether they are Warm, Hot, Emerging, Established or Mega. For 2018, we have mapped the following food trends and believe that they could well embed themselves and become more prevalent, which more operators should take notice of:

Hummus Warm – Poke, the Hawaiian dish of sushi served on a bed of rice, which is grabbing the attention of many younger consumers delivering an interesting new experience but meets all-round needs Hot – Seaweed, a highly nutritious, easily sourced, healthy and sustainable ingredient which is making it’s way into many menu items. Used in sushi and other Japanese dishes such as Ramen, but can translate into other dishes in the same way that Samphire has Emerging – Asian soups, such as Laksa, following on from the acceptance of Japanese Ramen, and Vietnamese Pho, we are now seeing versions such as Malaysian Laksa grow in awareness Established – Global spices such as Harissa, Cumin, Turmeric and Coriander, starting to appear in more mainstream locations, such as the Persian Burger with harissa sauce at Gourmet Burger Kitchen

Bean fritters with harissa

charcoal latte 40 JAN/FEB 2018

Mega – We track eight different mega trends, however the one which is really critical for 2018 is the continued importance of Healthier Eating, as this is one trend that won’t go away – as long as it still delivers a great food experience, as consumers don’t want to suffer in their desire to eat more healthily

Peter Backman foodservice consultant There are quite a few issues that will affect the industry in 2018 that we need to get to grips with. The market is now turning down for the hospitality sector, not with a vengeance but enough to make it quite tricky, and there will be a period of decline caused by consumer confidence and Brexit. In terms of staff availability, people are staying shorter in their jobs and moving on, partly because a number of them are immigrants and it no longer makes sense to work in this country, so there will be ongoing costs of staff recruitment. Schools, care homes and hospitals will continue to suffer increasing prices and staff availability, and they are also being squeezed by the government. There will be growing demand for school places and care too. However, there are some good signs for independents. If you are clued up you should be able to work your way through this. As is always the case in foodservice during a recession, the people at the edges who run their businesses well and control their costs will triumph. By being flexible the smaller players will have a big advantage over the chains. Restaurant delivery - from the likes of Deliveroo and Just Eat - is a rapid growth market which will continue through the next year but there will be limits to that growth.

The wl

ethical and environmental claims in global food and drink launches.

Self-fulfilling practices

- As more consumers find modern life to be hectic and stressful, flexible and balanced diets will become integral elements of self-care routines. Many people who feel overwhelmed are focusing on ‘self-care,’ or prioritising time and efforts dedicated to themselves. Looking ahead, individual definitions of self-care and balance will reinforce the need for a variety of formats, formulations and portion sizes of food and drink that present consumers with positive solutions—and treats—that can be incorporated into their customised and flexible definitions of health and wellness.

Laksa Jenny Zegler global food and drink analyst at Mintel In 2018, expect to see transparency and traceability for all, regardless of their income. From ingredient scares to political bombshells, self-care has become a priority for many and one that includes choosing food and drink that will address perceived nutritional, physical, and emotional needs. Opportunities also will be plentiful for natural, tantalising, and unexpected textures from chewy beverages to cookies with popping candy inside.

New sensations - Texture is the latest tool to engage the senses and deliver share-worthy experiences. In 2018, the sound, feel, and satisfaction that texture provides will become more important for food and drink companies and consumers alike. The quest for experiences will provide opportunities for multisensory food and drink that uses unexpected texture to provide consumers, especially the teens and young adults of the iGeneration.

Full disclosure - In our new post-truth reality, consumers require complete and total transparency from food and drink companies. The need for reassurance about the safety and trustworthiness of food and drink has led to increased use of natural as well as

Kombucha tea with raspberries

We’ll be seeing a lot m plus more raw food andore kombucha this year, be seeing a lot more opmore vegan. We’ll also tion non-alcoholic drisnkfos.r fermented,

Morgaine Gaye food futurologist 2018 will be the year of the chickpea, and beans and peas in general, but we’ll be seeing lots of different ways of using them from roasted, sprouted to used in drinks and desserts. Humans are very comfortable with hummus now and the plant-based, protein fad will continue into 2018. Socca, which is chickpea flour and a speciality of Nice, can be used to make delicious vegan pancakes and we’ll also be seeing things like chocolate covered chickpeas served as snacks. We’ll be seeing a lot more fermentation and kombucha this year, plus more raw food and more vegan. We’ll also be seeing a lot more options for fermented, non-alcoholic drinks.

Ruby chocolate is a new variety of chocolate which will be big in 2018. It’s not milk or dark – it’s naturally pink and looks beautiful so we can expect that to be influencing a lot of desserts in the year ahead.

Black food – things like charcoal latte, black sesame and edible soil will be key menu trends.

Horchata de chufa – this sweet milk is the next big non-dairy milk and originates in Spain. It’s made from tiger nuts, which are actually a root and not a nut so it’s suitable for people with nut allergies. It’s nutty in flavour and we’ll be seeing things like Horcheta coffee.

coloured rice balls filled with ice cream or bean paste. It’s all about texture – they have a chewy casing but are creamy on the inside.

Florals and natural botanicals will continue to influence menus. Look out for rose milk teas and lavender lemonade in the summer.

Mochi are a

MOCHI

Japanese pudding staple and are set to take the UK by storm this year. They’re brightly-

JAN/FEB 2018 41

SPECIAL FEATURE

Black ice cream with vanilla

G N I E L G L N E A R S K T C S BE STO

KP’S

MUST

UK’s No.1 Ridge Cut Crisp!*

UK’s N Family Sno.1 * ack!

W NE O THE

UK’s N Nut Br o.1 and! *

*AC Nielsen Data Impulse Market MAT 10.09.17

T ANGE KP R

P O T E ! H S T R K E M R O STOC PERF

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Spectacular squid

FOOD FOR THOUGHT

FOOD FOR thought

Inspira ti recipe idonal ea for the s new ye ar

Arabica located in Borough Market, brings genuine Levantine food coupled with an innovative style, with sharing plates like this Salt & Pepper Squid topped with spring onion, crispy garlic with a side of sesame tarator.

It’s all Greek to me!

Contemporary Greek restaurant Meraki showcases the finest Mediterranean ingredients with dishes including this 1.8kg ‘celebration’ leg of lamb, slow-cooked with a herb crust and caper salsa verde.

3 Fancy Crab

Celebrate the world’s most soughtafter shellfish, the red king crab, with this delicious starter from King Crab in Marylebone - a delicious take on tempura with crunchy breadcrumbs surrounding delicate claw meat.

4 Modernist eggs

Modernist Cuisine have perfected the art of cooking eggs sunny-side up – by cooking the yolk separately from the white and to then reassemble the two parts just before serving. “That way, the yolk is like jam and the white is still buttery,” say the creative team.

5 3

5 Fragrant fancies

These Chinese Prawn Potsticker Dumplings created for Tilda by development chef Dez Turland

are the perfect addition to any starter or bar snack menu to celebrate Chinese New Year. www.tilda.com/professionals/recipes /chinese-prawn-potsticker-dumplings/

6 Crowning glory

Atul Kochhar is reknowned for his innovation and the latest menu at Hawkyns at the Crown Inn in Amersham is no exception. This

Saffron and Yoghurt Mille Feuille with Tonka Bean ice cream looks set to be a big hit.

7 Thigh high

Serve up a taste of the Med with these Marinated Chicken Thighs, Cashews and Peppers made using Kikkoman Teriyaki Sauce with Roasted Garlic. More great recipes are available at www.kikkoman.co.uk.

JAN/FEB 2018 43