JULY 2017
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Stand out from the crowd
Find your unique selling point
Shell Out and Scale New Heights how to net profits from Seafood
ation, With a lit tle imdiagshines chefs can createfresh, bowldhich scream citing flavour. and ex
Ingredients Food 7,8 NEW FROM
COUNTRY RANGE
18,19
THE MARKETPLACE
For starters...
>> If I had to choose one foodstuff to live off for the rest of my days, it would be, without question, seafood. And it seems I’m not alone, as seafood is enjoying a surge in popularity. According to figures from Seafish, seafood sales in foodservice are continuing to grow, with many diners citing “health” as one of the major factors for eating it more often.
With summer days hopefully spent enjoying the sunshine at the seaside, it seemed like the ideal opportunity to focus on fish and shellfish this issue. Our Melting Pot features some great ideas on how to ‘net’ profits from seafood for all sectors of foodservice, and City of Liverpool chef lecturer Ian A Jaundoo gets creative with Country Range IQF Salmon fillets on page 29. Meanwhile our super-talented development chef Paul Dickson provides further inspiration on page 35. Pubs and restaurants come under the spotlight on page 10 with lots of tips and advice to help independents stay on top of their game, and the beautiful and talented Fearne Cotton shares a fab summer recipe from her new book on page 21. We’ve also got three copies of the book to give away on our Country Club page – plus this season’s must-have gadget – an Amazon Echo! Check out page 27 for details on how to enter. Keep creating a stir!
Favourites
Features 05 CUSTOMER
PROFILE – Culinary
Adventures in Beautiful Surroundings
04 READERS’ LIVES COOKS CALENDAR
10-11
CATEGORY FOCUS - What’s your pub or restaurant’s USP?
21
13
ADVICE FROM THE EXPERTS - There’s
SIGNATURE DISH with Fearne Cotton
a Beer for That
29 FIVE WAYS TO
USE - Country Range IQF Salmon
35 DICKSON’S
17 HOSPITALITY
37 ON THE RANGE
New Technologies
DIARY
with Wayne Morris, Roosters Restaurant
27 COUNTRY CLUB - Win an Amazon Echo, Copy of Fearne Cotton’s New Book Cook. Eat. Love.
- A Bumper Year and
23 HEALTH &
WELFARE - Sugar
Reductions in Hospitals, New CQC Guidance
25 EDUCATION -
National School Meals Week and Prue Leith
34 MCA - Welcome Generation Z
43
FOOD FOR THOUGHT Inspirational ideas for Summer recipes
39 RAISE THE BAR - Time to Stock Up!
40,41 FOOD &
How to Net Profits From Seafood
INDUSTRY NEWS
Contact us...
30-31
MELTING POT
JUNE 2017
EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777
MAY 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Child’s Play
Dishy ideas for dinky diners
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Sunny ideas for
E FOR CATE
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Winners rev
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MAGAZIN
summer menus
COUNTRY RANGE PHOTOGRAPHY 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.
NTRY RANG E GROUP
Are you top of the class? Educating children to eat healthy school meals
@stiritupmag
Visit our website for lots more advice, inspiration and recipes!
www.stiritupmagazine.co.uk
JULY 2017
3
COOKS CALENDAR
COOKS CALENDAR JULY peaches
Read ers ' Li ves
1 Name: Rob Wiggans 2 Job title: Executive chef, Caracoli
3 Place of work: Various locations throughout Hampshire and Surrey
4 Typical working hours: 4am – 2.30pm, five or six days a week
5 How long have you worked in the catering industry? Since I was 14, so 20 years
6 Most interesting fact about you I’ve visited 22 countries in my
life, the most interesting of which was Burma (or Mayanmar) due to fact that history attaches me to it. My grandad was in service out there in WW2 and my father-in-law was born there
7 Favourite cuisine: Asian because of the diversity of spices and flavours
8 Signature dish: Alresford Egg
cherries
cucumber
curly lettuce
3-4 IMBIBE LIVE,
courgette
5 – 6 20th Annual Skills for
Chefs Conference University of Sheffield www.skillsforchefs.org.uk
5-7
LACA ‘THE MAIN EVENT’ CONFERENCE, HILTON BIRMINGHAM METROPOLE
www.laca.co.uk/events/conference
www.foodiesfestival.com
24- TUCO 26
(The University Caterers Organisation) conference, University of Nottingham www.tuco.ac.uk/learn /conference/tuco-annual-conference
WELSH SHOW, 24- ROYAL 27 LLANELWEDD
7 – 9 Foodies Festival,
Blackheath, London
www.rwas.co.uk/royal-welsh-show/
www.foodiesfestival.com
AUGUST mackerel
bramley apples
FESTIVAL, 14- FOODIES TATTON PARK, CHESHIRE 16
OLYMPIA, LONDON live.imbibe.com
What’s in Seaso n?
plums
What’s in Seaso n?
raspberries
- smoked trout and watercress scotch egg with a guaranteed runny yolk wrapped in a rye breadcrumb that stays crisp even when cold. Delicious!
9 Must-have kitchen gadget: A Kamado Joe, a ceramic eggshaped oven that some people would call a BBQ but it slow cooks as well and 10 Top you can change culinary tip: the temperature Dip your fresh herbs in seconds. It’s stalk down in a couple incredible for of inches of sparkling water in a cool part of slow cooking the kitchen keeping meats like them fresh and crisp brisket. They throughout come out charred service but tender and juicy
11 Who is your inspiration and why? Yotam Ottolenghi. I love the way he keeps his food so simple but so elegant
12 Favourite Country
Range ingredient and why? Country Range Dark Chocolate Drops - they temper beautifully and are really easy to work with in so many different recipes
4 JULY 2017
sweetcorn
squash
7 Summer Bank Holiday
(Scotland and Republic of Ireland)
8 – 12 Great British Beer Festival Olympia, London www.gbbf.org.uk
discovery apples
GOOD FOOD 26 - BBC FESTIVAL, 28 HAMPTON COURT PALACE, LONDON
www.bbcgoodfoodshow.com/ hampton-court-palace-festival
AFTERNOON 27 Craft Guild of Chefs 14 - NATIONAL cricket day and family BBQ TEA WEEK 20 27 - 28 Notting Hill Carnival ISLE OF WIGHT 19 - GARLIC FESTIVAL 20 28 BANK HOLIDAY www.afternoonteaweek.com
www.thenottinghillcarnival.com
www.garlic-festival.co.uk
25 – 27 The Big Feastival, Cotswolds uk.thebigfeastival.com
MONDAY (ENGLAND, NORTHERN IRELAND AND WALES)
CUSTOMER PROFILE
CULINARY
Crate Stack
ADVENTURES
in beautiful surroundings
>> After a full day of fresh air and outdoor pursuits, a hearty dinner is most definitely in order.
For guests staying at the Calvert Trust’s two sites in the Lake District and Exmoor National Park, a three-course meal awaits them on their return. The charitable trust offers outdoor adventure holidays for people with disabilities with their families, friends or carers, and provides a wide range of exciting activities from horse riding to cycling, canoeing, archery and abseiling.
Accessible Cycling
The Cumbria centre, on the shores of Bassenthwaite Lake in the heart of the Lake District National Park, opened in 1978 and welcomes over 3,000 people every year, from groups to families, to individuals with sensory, learning or physical disabilities, including those with the most complex needs for which most outdoor centres cannot cater. Lynn Healey, business manager of the Lake District Calvert Trust, said: “We have to cater for a lot of complex diets, including blended food for people who are tube-fed, as well as dealing with the usual food allergies and gluten-free.
Country Range provides all of the allergen information so we know the products are safe for our residents with food allergies “Sometimes because of the nature of their disability, perhaps if they have learning difficulties for example, some guests will only eat beige food or green food, so it can be quirky as well as medical requests, which we’re more than happy to cater for.”
Lake District lunch
The Exmoor centre opened in 1996 following the purchase of a farm next to Wistlandpound Reservoir. Today it welcomes over 4,000 residential guests and 5,000 day visitors a year, and has its own on-site riding school and indoor climbing wall. Hearty fayre is the order of the day and Chicken Tikka Massala is one the most popular dishes - made using Country Range Ready-to-Use Tikka Massala Curry Sauce. “We use a lot of Country Range ingredients,” says Exmoor head chef Kevin Lymer. “They’re really good quality and you know what you’re getting. Time is of the essence for us and we need products which can help us so we’re big fans of the Country Range Pizza Base Mix and the Cheesecake and Sponge Mixes. Plus Country Range provides all of the allergen information so we know the products are safe for our residents with food allergies.”
Guests generally stay between two and seven nights, and the lion’s share of visitors are school groups - with weekends catering for adults with more of a social rather than educational focus on their visit. The catering team is led by Gary Miles. A cold breakfast is served from 8am and a hot option at 8.30am. A packed lunch is served in the summer with hot soup in the colder months, and a three-course dinner in the evening. “Our feedback shows our food is highly rated and I think it really adds to the experience for our guests,” says Gary. “They value the fact that we can be flexible and respond to their needs and seeing them really enjoying themselves makes the job so rewarding.”
Exmoor courtyard and accommodation
JULY 2017
5
Baking For Foodservice
Get ready for a BBQ filled summer with Kara brioche F01823
d Gourmet e c li S 4 K M un 4x12 Brioche B
Premium Burgers Continue To Be One Of The Top 5 Growth Cuisines Over The Next 3-5 Years*
Gourmet Chicken Bun F01889 6x 8
MK5 Gourmet Brioche Bun F00852 9x6
*Source: MCA Menu Trends 2016
F00853 F00858 F01557 F01081 F01465
Sourdough Seeded Bun MK5 Beer Bap MK5 Premium Floured Bap MK5 Oat Topped Harvest Bun Gourmet Glazed Poppyseed Burger Bun
9x6 6x8 6x8 6x8 4 x 12
MK5 Sliced Gourmet Brioche Bun
F01822 6x 8
Contact your local Country Range Group wholesaler for more details Baking For Foodservice
www.karafs.co.uk 0161 351 2399
@karafsbakery
NEW FROM COUNTRY RANGE
top the Salted Caramel Ice Cream float with cream and toffee sauce! The Leading Independent Foodservice Brand
Go etro this summer
Country Range Honeycom
>> As the temperatures rise, your diners will be in need of some cooling refreshments and, this summer, it’s time to crank up the jukebox and get your retro on!
1950s America is where it’s at – we’re talking malted shakes and ice cream sundaes served in vintage tins and glassware.
b Ice Cream
Salted Caramel Ripple and Honeycomb ice cream join the Country Range ice cream offering just in time for summer!
Tapping into the latest flavour trends, Country Range is launching two new ice cream varieties this month:
ro ultimate classic, this ret ka as Al ked showstopping Ba
• Country Range Salted Caramel Ripple Ice Cream - Salted caramel flavour dairy ice cream with a salted caramel ripple sauce (4 litres) • Country Range Honeycomb Ice Cream – honeycomb flavoured ice cream with honeycomb pieces (4 litres) They join Country Range Dairy Vanilla, Strawberry, Mint Chocolate Chunk and Triple Chocolate.
Baked Alaska
Don’t restrict yourself to simply serving them in scoops. Draw inspiration from the milk bars and American diners of the 50s and give these tempting serving suggestions, created by Country Range development chef Paul Dickson, a try:
Create a layer of sponge using Country Range Sponge and Pudding Mix, make a simple meringue with egg whites and caster sugar. Top the cooled sponge with a good amount of ice cream and smoother with meringue and blow torch until golden.
Knickerbocker Glory
Battenberg Arctic Roll
Old Fashioned Milkshake
Ice Cream Floater
Blitz some Country Range Frozen Fruit in a blender with a little icing sugar until smooth. Take a tall sundae glass and drizzle the puree down the insides of the glass. Add a good scoop of dairy vanilla ice cream and drizzle more fruit over and repeat until full. Top with squirty cream and chopped pistachios.
Use three scoops of Country Range Salted Caramel Ripple Ice Cream, add 100ml of milk and blend for a few seconds. Top with some squirty cream and a little toffee sauce for a traditional American diner-style milkshake.
Create a retro Battenberg arctic roll using a thin layer of vanilla sponge with square sections of Country Range Dairy Vanilla and Strawberry Ice Cream. Roll the sponge around all four sides and put back in the freezer to firm up. Serve with a fresh strawberry coulis.
Take a chilled sundae glass and add two scoops of Country Range Honeycomb Ice Cream. Fill the glass with cream soda and serve immediately.
top your soda with whipped cream, and garnish
Ice Cream Floater
Country Range Salted Caramel Ripple Ice Cream JULY 2017
7
NEW FROM COUNTRY RANGE
The Leading Independent Foodservice Brand
Jazz it up!
>> A little bit of dressing goes a long way in the flavour stakes and can transform a bland dish into a blinding one. Try these clever chef steals using the new Country Range Dressings:
Don’t get a
dressing down
a pate. Serve with warm toast and poached eggs as a delicious alternative breakfast.
• Create a German-style potato
salad using boiled in season new potatoes,
Transform a bland dish into a blinding one!
• New Country Range Honey & Mustard Dressing
gherkins and grilled smoked bacon and mix through a little Country Range Ranch Dressing for a perfect summer side.
• Flake some cooked salmon in to chopped shallots
• Country Range Ranch Dressing (2.25ltr) • Country Range Honey & Mustard Dressing (2.25ltr) • Country Range Citrus & White Balsamic Dressing (2.25ltr)
is the perfect brush-on glaze for barbecued sausages - especially when the flames begin to caramelise the honey in the dressing. and sour cream then add some Country Range Citrus & White Balsamic Dressing and mash in some fresh avocado to form
Snack attack
>> Making your own bar snacks is a great way to set yourself apart from your competition – and it couldn’t be easier. This easy Peri Peri Paleo Nut Mix packs a punch and is the perfect accompaniment to cold beer. Simply roast a mixture of different nut varieties, with some Country Range Dessicated Coconut and Dried Mixed Fruit in a mix of coconut oil, crushed chillies and some Country Range Peri Peri Sauce. Delicious!
• Country Range Peri Peri Sauce (2.25ltr) • Country Range Pecans (1kg) • Country Range Dried Apricots (3kg) • Country Range Sesame Seeds (3kg) • Country Range Whole Cashew Nuts (1kg) • Country Range Desiccated Coconut (2kg)
8 JULY 2017
blue dragon sweet chilli & hot chilli sriracha sauces Wonderfully versatile sauces to add a chilli twist to Asian and mainstream dishes • • • • • •
Dipping Asian Soups & Bowl Food Noodle Salads Burgers Hotdogs Sandwich Fillings
• • • •
Steaks Wraps Chicken Skewers And many more
10518 Blue Dragon Sweet Chilli Dipping Sauce 12 x 1ltr 220267 Blue Dragon Hot Chilli Sriracha Sauce 12 x 700ml
NEW DESIGN COMING SOON...
CATEGORY FOCUS
d n o a ut t S from the crowd WHAT’S YOUR PUB OR RESTAURANT’S UNIQUE SELLING POINT (USP)?
We eat Get on sowciaitlhmouerdiaeyes! entice customers f and aroun the globe with yoruom r food d
aco
Mexica nt Research by VoucherCodes.co.uk last year revealed that 49% of Brits class independent restaurants as their favourite place to eat, while 34% said they favoured local pubs and cafes. Competition from High Street chains is a constant threat for independents so how can they create a niche for themselves in the busy marketplace?
10 JULY 2017
g ssin dre
The hospitality sector of the foodservice industry faces a constant battle to keep up-to-date with current food trends and maintain customer loyalty.
rmelon radish and y o g u rt wate nd
cken breast, avoca i h c do a ith w s
Global cuisine
“This cuisine continues to be on trend with out-of-home consumption increasing by 71% in the UK in the last year,” he continues. Pop-up style specials are a great way to tap into the latest food innovations, advises Major development chef Fergus Martin. “Not only can you pilot new flavours and recipes with your customers, and test their longevity before adding them to your menu proper, they also reflect the way that people invariably eat these days. One week they might be diving into a Pan-Asian noodle bowl, the next diving onto Korean fried chicken or bibimbap.”
Be innovative – and well oiled! Innovation shouldn’t end with new ingredients, cooking methods and dishes. If outlets are to reach their full potential, innovation needs to feed into everything a pub or restaurant does, right down to the oil food is cooked in.
There has been a major shift in the dining habits of UK consumers over the last decade and now we find that the majority of the population regularly consume ethnic foods. More than half of adults believe that authentic ingredients taste better. While Italian, Chinese and Indian foods have all seen a decline in the last two years, other cuisines are coming forward to fill the gap. Menus are highlighting more the emerging cuisines, such as Thai, Japanese, Korean and Vietnamese. Mexican is the cuisine that goes from strength to strength, both in-home and out-of-home markets, claims Chris Braeger, sector controller, Foodservice Professional, General Mills UK.
lar Increasingly popu i sh su of t en rtm asso
Advertise beyond passing trade – Use social media, leaflet
Letting potential customers know what you’re doing is essential to any business so make sure you shout about your offering. Unilever Foodsolutions advises:
drops, posters and local press ads. Put an A-board outside your pub to entice passing trade. Don’t forget to have some point of sale (POS) literature inside your pub for your regular customers
Get social – 52% of operators and chefs say social media helps drive footfall. To ensure you get maximum engagement from your followers, make sure your posts count by sharing upcoming events, exclusive special offers, competitions and photos.
Says Olivia Shuttleworth, brand manager of Prep high performance oils: “For outlets that serve a lot of fried food, effective oil management is essential – it’s the secret to producing food that tastes and looks as good as it should. It doesn’t matter how innovative the cooking is or how delicious the flavour combinations are – if outlets don’t choose the right oil, and don’t look after it properly, it will impact on the quality of their offering.”
A great roast A roast dinner is the nation’s favourite pub meal and not only on Sundays. Make sure your pub menu - and especially your roasts - stand out to bring in extra bookings. Serve roasts all week - 40% of consumers want roast dinners on the pub menu every day - not only on Sundays! Serve for lunch and dinner as well. Create theatre – rather than individual dishes, bring the roast and sides to the table for customers to help themselves. Pre-carve or carve at the table for them. Don’t over-serve expensive meat - veg costs less, so serve plenty of appealing sides, like braised red cabbage, cauliflower cheese, gratinated leeks and baked fennel.
Prime rib steak with Yorkshire pudding and gravy
CATEGORY FOCUS
Publicise your venue
Consider pricing – Set menus offer great value as well as aid efficiency in the kitchen; but make sure you’re able to maximise trade -up opportunities
Customer reviews – Excellent
e Sweet potato chips with herb sauc
customer reviews on social media are a great way to promote your business, and it’s free.
Love your gravy. When it comes to roast dinners, good gravy is vital. Make your roast dinner special - lift it by simple twists. Try adding apple and cider to pork gravy, add red wine and thyme to your beef gravy, and garlic goes great with lamb.
Premiumise your potatoes Current trends show pubs and restaurants are offering more choice for customers in the potato products market in general. For example, standard mash is now joined by truffle mash, and fries are no longer just ‘chips’ but available in several variations such as skinny, fat, skinon or home fries. Nigel Phillips, country sales manager, Lamb Weston, explains: “The customisation of potato products is being driven by the consumer’s taste for variety, and the operators’ desire to create a USP and restaurant theatre. With that said, sides, such as fries, are no longer seen as just an accompaniment to a main meal but a taste experience, with increasing operator focus on quality and variety, and dedicated sections on menus. “A particular trend that both publicans and restaurateurs should keep front of mind when planning their menus is premiumisation. This is a growing trend within the UK, and it presents endless revenue-building opportunities to the on-trade – such as giving customers the chance to ‘trade-up’, offering them sweet potato fries as an alternative to chips for example, or to ‘pimp up’ their fries by offering different toppings.” Sweet potato is becoming a popular ingredient on pub and restaurant menus, with operators using them to create a point of difference in innovative dishes and using them as a pizza topping, salad ingredient, in veggie burgers or soups.
Freshly baked doughnuts
Be sweet French patisserie offers a brilliant alternative to the usual suspects on your desserts menu and gives you a point of difference. “The challenge with desserts is that consumers are all too familiar with many of the dishes found on menus. From sticky toffee pudding and chocolate brownie to ice cream, menus that are predictable can easily be ignored,” says Marie-Emmanuelle Chessé, international development project manager, Tipiak. “French patisserie is about exquisite and decadent desserts that look beautiful on the plate – key factors that are helping pubs and restaurants create profitable menus with the wow factor.” A survey by Moy Park has also uncovered that 60% of diners would like to see pubs and restaurants offering a choice of more USthemed desserts, such as doughnuts, on menus. Miniature desserts and sharing also rank high in the minds of UK diners. 68% of respondents said that seeing more miniature or sharer desserts on pub and restaurant menus would make them more inclined to opt for a third course, laying bare the sheer profit potential for operators. Frannie Santos-Mawdsley, senior customer marketing manager, Moy Park, explains: “Our research shows that it is 18-35 year olds who are driving this demand. Received wisdom tells us that it is these so-called Millennials who crave difference and lead the way when it comes to emerging food trends, which means the industry should sit up and take note.”
JULY 2017 11
ADVICE FROM THE EXPERTS
There’s a beer for that By beer sommelier Steve Liven, on behalf of There’s A Beer For That, a campaign to reignite Britain’s love of beer (www.beerforthat.com)
>> There are over 125 globally recognised beer styles. In the UK alone that translates to over 10,000 different beers. So whilst beer is one of
Beer sommelier Steve Liven
the most diverse and kaleidoscopic beverages around, this is almost entirely a consequence of the common use of just four natural ingredients, each of which is vital to creating the UK’s favourite alcoholic beverage. Malted cereals, such as barley, contribute colour, flavour and importantly the sugar that is needed by yeast to undergo fermentation. Hops provide bitterness and a seemingly inexhaustible supply of aromas and flavours. Yeast gives warming, fruity flavours and contributes to the depth and complexity of ales and the clean, refreshing character of lager. Finally, water. The right mineral balance in the water used for brewing will highlight and accentuate the key flavours that we associate with beer styles.
Tips on how to pair the correct beers for your dishes Choosing a beer to pair with food is far easier than for other beverages. The four ingredients from which beer derives its characteristics provide a broad range of flavours and aromas that are easy to identify. This, and a relatively low alcohol strength, makes the process of pairing with food a simple one. Beer flavours can be used to complement or contrast with those of a dish. Complementary flavours work by finding similar characteristics within the food and the beer, such as citrus, which work to enhance both. Contrasting flavours work by finding flavours that are independently different but work together to bring something new to the dish e.g. sweetness of the beer contrasting with the saltiness of Stilton, will heighten the creaminess of the cheese.
Contrasting flavours work by finding flavours that are independently different but work together to bring something new to the dish
One important element of beer and food pairing is beer’s ability to cut through the flavour or texture of food and cleanse the palate. Many beers have a distinctive citrus character where the acidity cuts through fatty textures such as lamb or fish. The bitterness from hops also does a good job here. Most beers have a level of carbonation with bubbles cutting through and also refreshing the palate after each bite.
How should chefs market beers on their menus? More and more restaurants are offering beer lists to their diners. A considered beer offering in addition to a wine list shows that a customers dining experience has been thought about that little bit more. Customers want to enjoy their food as much as possible, and this is where beer comes into its own. Include a beer match next to each dish on the menu. Using the three Cs rationale (Complement, Contrast and Cut) outlined above you’re able to tell diners in one or two words why the pairing works so well. It’s that basic complement, contrast and cut principle that makes beer and food pairing easy to understand and learn, but also easy to pass valuable information on to customers.
However you approach it, choosing beer based on colour is often a simple way to start before exploring specific flavours. Here the old adage applies: choose lighter beers with more delicate foods such as fish, and darker beers with richer foods such as meats and stews.
JULY 2017 13
HEINZ TABLETOP WHY HEINZ?
WHY TABLE TOP?
• 72% of Consumers prefer Heinz as the condiment brand of choice in a pub or restaurant vs 3% for a house brand*
• Table Top category growing at 13% year on Year”**
• Available in two line-ups – glass for premium and fine dining, plastic ‘glass free environments • Core range of consumer favourites from Tomato Ketchup to hot sauce, to Mayonnaise and our new Malt Vinegar • Available merchandising caddies to keep your table areas tidy and visible with the Heinz brand
• Seeing Heinz products FOH helps to improve consumer expectations of the total dining experience against seeing own label* • 1 in 3 people rank Brand & Breadth of Table Top Condiments as a very important factor in regards to satisfaction* • Condiment bottles on the table top seen as “Premium, Elegant and inviting by consumers”*** • Labour saving as your staff can be attentive to your customers’ needs
Source: *Cambridge Direction Study: Heinz v Own Label. 2016 ** “Source: SalesOut Oneview, 52wk ending 18.12.16, Categories: Dips, Mayonnaise & salad dressing, Meat Fish & Poultry sauces, Pickles & mustards, Table Sauce >480gm/ml ***OOH Condiment Format Preference, Toluna QuickSurveys Jan 2017 N=231
Stocks and bouillons are such versatile cooking ingredients. With a go-to choice of vegetable, beef or chicken stock in your kitchen, you know you can create a variety of amazing meals in a hurry. Chef’s Pass Bouillon Powders, Pastes and Premium Reductions are great examples of modern kitchen staples which help chefs save time and deliver consistent results. Made with only aromatic herbs, real vegetables, meat and poultry, they meet the Food Standards Agency’s salt reduction targets for 2017, as well as being free of all 14 declarable allergens, helping you to deliver a healthier menu to your customers. And that’s more important than ever.
AROUND 2 MILLION CONSUMERS IN THE UK HAVE A FOOD ALLERGY Food Standards Agency 2016
Consumer habits towards foods are changing fast. There’s a real desire for high quality, healthy and sustainable produce, with demand for greater transparency about where food is coming from. The pressures on chefs can be overwhelming. That’s why Chef’s Pass bouillons are the ideal partner when it comes to adding great tasting, natural on-trend flavours to your menu. They’re the perfect base for all sauces, soups and casseroles, so creating dishes that are not only flavourful but whole and hearty as well has never been easier. We know that your menus need to cover a broad stretch of flavour profiles so a consistent product that is simple to use, delivers every time and helps when your up against the clock is key. Chef’s Pass bouillons do just that.
Authentic, natural ingredients carefully prepared to create versatile, allergen-free flavours. The perfect base to any dish. Now you can expect more with Chef’s Pass.
*
@mychefspass • www.chefspass.co.uk
British hotels and the leisure industry are set for a record year with a substantial increase in both home and international visitors planning holidays in the UK. According to the Barclays Corporate Banking report ‘Destination UK: driving growth in the UK hospitality and leisure sector’, 63% of international holidaymakers said they are more interested in holidaying in the UK than this time last year, with 31% citing the weaker pound. A fifth of the survey’s 10,000 respondents said that TV programmes like The Crown are driving British appeal, particularly among Chinese (44%) and US (26%) guests, and that high-profile advertising campaigns (29%) are having their effect on overseas audiences. Greater spending power (30%) was also cited as a key reason why they were more interested in visiting the UK in 2017. The summer is also set to see lots of “staycations” with nearly a third of UK holidaymakers expecting to spend more of their holiday time in the UK this year. Half of UK respondents choosing a UK break described the familiarity of food, language and travel options as making the UK ‘hassle free’ with 31% now more aware of UK holiday options. Nearly four in 10 respondents of those citing cost as a factor behind a UK break said the weaker pound made holidays in the
Experiences and technology rise up the holiday wish list
UK preferable to those abroad, and 39% said a domestic holiday represents better value for money in 2017. During their staycations, Brits expect to spend an average of £309 on accommodation, £152 on dining out and £121 on shopping, if they were to spend time holidaying in the UK this year.
The summer will see lots of “staycations” with nearly a third of UK holidaymakers expecting to spend more of their holiday time in the UK.
Mike Saul, head of hospitality & leisure at Barclays, said: “2017 looks setto be a strong year for the British hospitality sector with both domestic and international visitors increasingly intent on spending more time here. “While the impact of a weak sterling, at least temporarily, has boosted the UK’s international appeal, underlying this increase is the quality of our hospitality industry today and the UK’s enduring appeal as a truly world class destination.”
During thei Brits expect to rspstenaydcations, erage of £152 on dininganouav t
Offering guests tailored experiences will be key to success.
Younger UK consumers are more interested in a high-tech approach to the leisure sector than older consumers. Over a third (36%) of 18-34s would be more likely to use a bar that invested in automated drinks dispensing, compared to just 6% of the 55 and overs.
Younger consumers are also more comfortable with automated ordering in restaurants, with 43% of 18-34s saying they would be more likely to use such a restaurant compared to 14% of the 55 and overs. Mike Saul adds: “Our research points to clear differences in preferences between different ages of traveller with regards to tech-driven innovations. Offering guests tailored experiences will be key to success for operators in the UK hospitality and leisure sector in 2017.”
JULY 2017 17
HOSPITALITY
UK hospitality and leisure industry set for bumper year
THE MARKETPLACE
T he Marketplace
Keeping you up-to-date on new products and services within the foodservice industry
New launches from DaVinci Gourmet >> DaVinci Gourmet has announced the launch of five Botanical Syrups and a new Sicilian Lemonade. Created with the summer season in mind, the new flavours reflect the tastes of the warmer months to refresh the tastebuds and add to DaVinci Gourmet’s flavoured syrup offering. Botanicals are a key trend for 2017 and something operators should look to tap into. With the continued focus on health, consumers are opting for products that are fresh and minimally processed. The new DaVinci Gourmet Sicilian Lemonade contains the juice of real Sicilian lemons and has reduced sugar, using Kerry TasteSence technology. It is perfect for combining with DaVinci Gourmet’s Botanical Syrup range to create speciality craft beverages and can also be enjoyed 50/50 over ice for a refreshing thirst-quencher.
GET A SLICE OF THE ACTION Bakery and pizza specialist, Dr Oetker Professional has expanded its Chicago Town Pizza range with three exciting new toppings which will help operators satisfy the consumer hunger for pizza out-of-home. Joining the Chicago Town line-up are: • Limited Edition Pulled Buffalo Chicken - tender pulled chicken, red onions and melted mozzarella on buffalo spiced sauce, with Chicago Town’s signature tomato sauce stuffed crust. • Barbeque Feast – a satisfying combination of Chorizo, melted mozzarella, red & yellow peppers, red onions and barbeque sauce on classic thin crust. • The Chocolate Dessert Pizza - delicious chocolate pizza topped with gooey chocolate sauce, dark chocolate chips, white chocolate chunks on Chicago Town’s signature sweet crust.
one selection fits all Rustic stonebaked mini baguettes with a sourdough recipe. Suitable for all tastes and any time of day
Breakfast
Lunch
Afternoon tea
Dinner
Miniguette Assortment - 4 toppings
CODE:
flour dusting
18 JULY 2017
classic & caramelised sesame Seeds
78758 Poppy seeds
oat flakes
14 CM 60 G
120
PER CASE (30X40)
www.delifrance.co.uk
THE MARKETPLACE
THINK THIN
>> McVitie’s is launching its Digestives Thins into foodservice this month. A thin and light biscuit with a delicate crisp that lets you enjoy the taste of McVitie’s Digestives biscuits in a modern and more refined way, Thins are available in three variants – Milk Chocolate, Milk Chocolate Cappuccino and Dark Chocolate. McVitie’s Digestives Thins have been developed to attract a younger consumer and tap into the need for little, yet indulgent, rewards. Kerry Owens, McVitie’s marketing director, says: “The moments we take for ourselves are becoming increasingly pressured in today’s always-on environment. We know our consumers look for those opportunities to ‘take five’ with a little reward to treat themselves. McVitie’s Digestives Thins provide just that and we’re confident that this new range will delight consumers.”
MAX IT UP WITH GINGER >> Britvic Soft Drinks is spicing up the cola category in the UK with the launch of Pepsi MAX Ginger - the first cola and ginger flavour to hit the UK market. An invigorating combination of refreshing cola and warming ginger, Pepsi MAX Ginger provides a distinctive, enticing taste with the added benefit of containing no sugar. Pepsi MAX Ginger has been created for the growing number of consumers looking for bold, interesting new flavours, as well as great tasting refreshment. Containing natural ginger flavouring and no sugar, the new variant is available in 330ml can, 500ml and 600ml PET bottle formats and is set to appeal to health-conscious consumers who don’t want to sacrifice on taste but are looking to limit their sugar intake. Kevin McNair, marketing director at Britvic GB, says: “Of the 16million people buying cola in the UK, 16% of them also buy ginger-flavoured drinks, so the opportunity Pepsi MAX Ginger provides for our trade customers in the UK is huge.”
On prom o this mon tion th!
Great taste is Paramount >> Paramount21 has unveiled its latest great-tasting, on-trend dishes aimed specifically at foodservice operators.
Its Traditional Fish Pie contains MSC-certified ingredients and scooped a Taste of the West Gold Award 2016. Containing salmon, smoked haddock, prawns and Alaskan pollack in a creamy leek sauce, it is topped with Paramount21’s signature mash and finished with toasted breadcrumbs. The company also has some fantastic vegetarian and vegan offerings: • Aromatic Garden Burger (vegetarian) A rustic mix of broad beans, peas, potato and spinach, seasoned with aromatic spices, lightly coated in breadcrumbs, flecked with oats and parsley. • Vegan Penang Curry (gluten-free, vegan) A fiery aromatic coconut sauce with cauliflower, green beans, mange tout and peppers. • Trio of Arancini (gluten-free, vegetarian) A delicious trio of coated balls of rice with creamy mozzarella flavoured with sun dried tomato and basil, chestnut mushroom and porcini mushroom, Vegan Penang Curry and minted pea.
A TWIST ON DONUTS >> Dawn Foods, originators of the first donut mix in 1920s Michigan, USA, has unveiled a new seasonal summer special to its range of donuts. The new double-filled Raspberry Cream Twist has a fruity raspberry and cream filling, topped with a white coating and eye-catching bright red stripes, and is one of seven different varieties to choose from in the Dawn Foods range. The range taps into the growing trend for ‘premiumisation’ in sweet bakery, with interesting finishes, textures and flavour combinations providing ‘added value’. Supplied frozen, Dawn’s Premium Donuts are available in packs of three trays of 12 and thaw in approximately 60 minutes for ease.
JULY 2017 19
SIGNATURE DISH
The multi-talented Fearne Cotton has been gracing our TV screens since the tender age of 15 and appears on a number of high profile shows including Celebrity Juice and Comic Relief.
e r u t a n Sig dish Fea ne n Cotto My
However, it is only recently that this healthy-living vegetarian has shared her love of cooking with the nation. Following on from the success of her bestselling book ‘Cook Happy, Cook Healthy’, Fearne has now released a new book - Cook. Eat. Love. – packed with her favourite recipes. With chapters covering fresh and delicious breakfasts to start the day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook. Eat. Love. provides over 100 recipes that will have you eating happily and healthily at every meal-time. One of her favourites is avocado cream with chargrilled cucumber. She explains where she got her inspiration: “One summer in Ibiza a friend of ours cooked us up a big, beautiful dinner using local ingredients. The meal that he served up was unusual and delicious, so I went about trying to recreate it as soon as I got home to England. I had never even thought about charring cucumber before I had this dish, but now it’s become one of my fave ways to eat it. “Cucumbers can be terribly boring and are reduced to a sandwich filler at the best of times. This dish brings life to the humble cucumber and works perfectly with the creamy avocado. This is a great starter if you have mates over for dinner and is also perfect as a little mid-morning snack.”
Avocado cream with chargrilled cucumber Serves 2
Ingredients
We’ve got th e copies of Fearne’s renew COOK.EAT.LOVE. upbfooork See Country Club (page 2gr7)abs. for more details.
1 large ripe avocado, peeled and stone removed 1 tsp lemon juice 1 tbsp tahini 1 tbsp extra virgin olive oil, plus more for drizzling 1 small clove garlic, crushed ½ cucumber 2 tsp olive oil 2 slices of sourdough or glutenfree bread, or 2 rice cakes 1 tbsp fresh flat-leaf parsley leaves, chopped Sea salt and freshy ground black pepper
Method 1. In a bowl mash the avocado with a fork.
Mix in the lemon juice, tahini, extra virgin olive oil and garlic until combined. Season to taste with salt and pepper, cover and set to one side. 2. Place a grill pan over a high heat. Halve
the cucumber lengthways and cut into bite-size chunks. Toss with the olive oil and season with salt and pepper. Once the grill pan is very hot, add the cucumber and fry for 2–3 minutes on each side until golden and charred. 3. Toast the bread or plate up your rice
cakes, drizzle with a little extra virgin olive oil, top with the avocado and cucumber and scatter over the parsley. Serve immediately.
JULY 2017 21
Luxury, rich toppings
Great textural contrasts
Indulgent and tasty sauce fillings
Non-greasy eat
Light fluffy dough
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Ca r
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HEALTH & WELFARE
New sugar reductions in hospital venues are sweet, say campaigners >> Hospital shops and cafes have been given until the end of the year to reduce their sales of sugary drinks. NHS England is demanding a reduction in sales of sugar-laden drinks to 10% of all drinks sales in a bid to reduce the nation’s growing obesity epidemic. The stringent rules mean sweet fizzy drinks, coffees made with sugar syrup and fruit juices with extra sugar will be heavily restricted in hundreds of NHS cafes, as well as in staff canteens.
The 10% target is currently voluntary but will become an outright ban on sugary drinks if retailers refuse or are unable to meet the sales target by March 2018.
The new rules will also heavily restrict the sale of any high calorie foods. From next April 60% of sandwiches and pre-packed meals on sale in hospitals must contain a maximum of 400 calories per serving - rising to 75% of cases a year later. 60% of sweets and chocolates sold must not exceed 250 calories - rising to 80% of items by 2019. Retailers including Marks & Spencer, WH Smiths, Greggs and Subway have agreed to cut sales of sweet drinks to a maximum
of 10% of their drinks output. Medirest, which supplies hospitals with ready meals and uses suppliers such as Costa and Starbucks, has also signed up to the plan. NHS England chief executive Simon Stevens said: “A spoonful of sugar may help the medicine go down but spoonfuls of added sugar day-in, day-out mean serious health problems. “It’s great that following discussion with NHS England, big name retailers are agreeing to take decisive action, which helps send a powerful message to the public and NHS staff about the link between sugar and obesity, diabetes and tooth decay.” Almost 700,000 of the 1.3 million people employed by the NHS are thought to be overweight or obese. National chair of the Hospital Caterers Association, Stewart McKenzie, supports the action. He said: “In the last year we have already seen progress being made with hospitals removing price promotions on sugary drinks and snacks and making sure healthy options are available to patients, staff and visitors. “It will be interesting to see how retailers also respond to the further targets for confectionery and pre-packed sandwiches and meals.” For more information visit www.england.nhs.uk/wp-content/ uploads/2017/04/sugar-action-doc.pdf
NACC launches new CQC guidance The National Association of Care Catering (NACC) has launched a new guidance document to support its members and the care sector. ‘How to provide good nutritional care and comply with CQC’s fundamental standards’ focuses on the importance of good nutrition and hydration as a central part of quality care, and provides advice and information that will enable regulated residential and social care providers to give excellent nutritional care and meet the Care Quality Commission’s (CQC) Fundamental Standards. Neel Radia, the NACC’s national chair, said: “From nutritional benefits through to the cultural and communal significance of food and drink, we are giving care providers and caterers the tools to ensure catering is at the centre of care, in line with the fundamental standards laid out by the CQC. Every service user has a right to receive good food and drink that reflects their individual nutritional, cultural, physical and emotional needs. As the association representing care caterers in the UK, it is our duty to support the sector with the resources, such as this document, to do this.” The document is available to download at www.thenacc.co.uk/shop/product/ How+to+provide+good+nutritional+care+and+comply+with+CQCs+fundamental+standards
JULY 2017 23
YOU CAN REALLY TASTE THE BENEFITS NO Artificial Colours, NO Artificial Preservatives, NO GMO, NO Added MSG & NO Fuss
SUITABLE FOR A GLUTEN FREE DIET
Cooking Sauces
Texan Barbecue Sauce A sweet Texan Style Sauce with a smoky flavour
A tasty Mexican meat feast
Method
Texan Pork Roast
1. Pre heat the oven to 200c Gas mark 6
Ingredients
3. Place the pork into a roasting tray and cover with the marinade
1.5kg of Pork, slit the topside of the joint with a knife to allow sauce to absorb 500g Uncle Ben’s Texan Barbecue Sauce 4 Cloves of Garlic crushed 4 tbsp. Dark Brown Sugar 2 tbsp. Worcester Sauce 2 tbsp. Red Wine Vinegar
2. Mix all ingredients together except the pork to make a marinade
4. Cook in the oven for 1 ¾ - 2 hours. Keep basting the pork with the marinade during cooking 5. When cooked, remove the pork from the roasting tin 6. Add hot water to the marinade in the tin and stir to make a sauce
1 tbsp. Ground Black Pepper
7. Slice the pork, pour over the sauce and serve with mashed potato and vegetables
1 tbsp. Allspice
Serves 10
For more information on the range of DOLMIO® & UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, Please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email customer.services@aimiafoods.com ® Registered Trademark. ©Mars, Incorporated 2017
EDUCATION
F irst activities for NSMW 2017 unveiled LACA (Lead Association for Catering in Education) has announced the first planned activities for National School Meals Week 2017, which will take place from November 13th – 17th. Many of the popular elements of the NSMW programme in recent years will be taking place again along with new activities that will offer opportunities for everyone to take part. They include: -
#cookeditmyselfie
Introduced in 2016, this proved to be a great success with hundreds of entries. Tweet your best examples of school meals with the chance of winning free marketing.
Host a School Chef Now in its fourth year, this hugely popular programme is firmly established in the National School Meals Week calendar. The initiative aims to give school chefs the opportunity to spend a day working in fine dining establishments alongside some of the most famous names in the world of haute cuisine. The Craft Guild of Chefs has once again pledged the support of its members and venues already signed up for 2017 including the 5* Chester Grosvenor Hotel, as well as Rick Stein’s restaurants.
National Roast Dinner Day The Soil Association’s Food For Life is again positioning its NRDD in the middle of the week’s activities and many schools take the opportunity to invite their pupils’ family members into the dining rooms to see for themselves how good school food is.
NSMW Daily Marathon ‘Powered by School Food’ – Karen Robinson, a member of LACA’s National School Meals Week team, will be running a marathon through LACA’s many regions supported by as many LACA members, school pupils and supporters as possible. Schools along the route will encourage their children to run a ‘Daily Mile’ with LACA.
Theme Days Always a big hit with the schools. This year there will be new themes alongside the tried and trusted favourites. For more information and to download free resources with new themes for theme days visit www.NSMW.org.uk.
NSMW will have new themes for 2017 as well as the tried and tested ones such as Fish Friday and Under the Sea
Prue Leith heads
‘Let’s get Cooking’ campaign
Celebrity chef, author and food campaigner Prue Leith has become the patron of the country’s leading voice on children’s food. The Children’s Food Trust’s Let’s Get Cooking programme welcomes Prue as its patron as it continues its campaign to see more children eating better. Prue said: “If food education was part of every child’s curriculum at school, so that every child was taught about food, learned to cook, and was encouraged to eat a decent diet, we’d go a long way to solving the obesity problem in the space of one generation. “Children who live on junk food and snacks are at a disadvantage from the start. We are risking their health and that is nothing short of shameful.” She continued: “Of course there are headteachers who recognise children need to be properly fed to do well and they see that their pupils all learn to cook. But some schools struggle with tight budgets, tight timetables, parents who themselves don’t recognise the value of a good diet and inadequate facilities. For them a Let’s Get Cooking club can be a boon. They know that the food will be good and healthy, the teaching will be excellent, and the children will enjoy it.” Let’s Get Cooking has the largest network of cooking clubs in schools in the UK. For more information visit www.childrensfoodtrust.org.uk/lets-get-cooking/.
JULY 2017 25
COUNTRY CLUB
the COUNTRYclub
Exclusively for customers of The Country Range Group
Echo the moment! The Amazon Echo is this year’s must-have tech – and one lucky Country Clubber is about to become bang on trend! Amazon Echo is a hands-free speaker you control with your voice. This amazing gizmo connects to the Alexa Voice Service to play music, provide information, news, sports scores, weather and more. It fills the room with immersive, 360º omni-directional audio, and hears you from across the room with far-field voice recognition, even in noisy environments or while playing music.
WIN
An Amazon Echo!
In addition, it answers questions, reads audiobooks, reports news, traffic and weather, gives info on local businesses, and provides sports scores and schedules. If that wasn’t enough, the Amazon Echo can also control lights, switches and thermostats with compatible Echo can talk you through connected devices from WeMo, Philips Hue, a recipe whilst you have Hive, Netatmo, Nest, tado° and others. s full your hand
Sound like your kind of gadget?! We’ve got one – worth £149 – to give away. For your chance to win, simply send an email titled ‘Amazon Echo’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.
WIN
Feel the love
a copy of ‘Cook. Eat. Love.’
When Fearne Cotton’s not making us laugh onscreen or keeping us company on the radio, you’ll find her in the kitchen cooking up a storm. Following on from her bestselling book, Cook Happy, Cook Healthy, TV presenter Fearne is back with another bounty of deliciously healthy recipes. Her new book - Cook. Eat. Love. – is packed with easy, fun recipes that Fearne loves and has become famous for. With chapters covering fresh and delicious breakfasts to start your day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook. Eat. Love. provides over 100 recipes that will have you eating happily and healthily at every meal time. A veggie herself who cooks meat for her family, Fearne includes recipes that can cater for both and be packed with goodness either way. You’ll also find plenty of ideas for elevenses, afternoon treats, baked goods and desserts that use plenty of natural ingredients to make those sweet treats guilt-free and just as satisfying.
FEAR NE COTT ON
CO OK . EAT. LOV E.
Simple, nourishing recipes for health and happiness
APRICO T BUCKW HEAT PORRID GE p14
We’ve got three copies of Fearne’s book up for grabs. Simply send an email titled ‘Fearne Cotton’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.
CARRO T CAKE PORRID GE p15
STRAWB ERRIES & CREAM PORRID GE p15
28/02/2017 18:40
Cook Eat Love Part 1
Cook. Eat. Love. is published by Orion in June 2017 in hardback at £20, eBook £10.99
001-075.indd 2-3
Cook Eat Love
Part 1 001-075.indd
16-17
28/02/2017
18:40
Closing date for all competitions: 30th June 2017. All winners will be notified by 31st July 2017. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about
JULY 2017 27
We never compromise on purity, taste, quality or nutrition, so with Tilda you are guaranteed to get genuine goodness and perfect rice, every time. Prawn & Pesto Risotto
Perfect for your summer menu
Sautéed Scallop Risotto The finest of the superfino risotto rice types, Tilda Arborio Risotto Rice cooks up to a delicious creaminess, while keeping the highly prized al dente texture at its centre. NAT UR GLU ALLY TE FRE N E
For the full recipes and product information, visit
www.tildafoodservice.com
@TildaChef
With summer getting well under way and those lighter nights with us, it’s great for sitting in the garden with a chilled glass of wine, some delicious cheese and a selection of some really fab pates, olives and continental meats, or firing up the BBQ and grilling some steaks, or Sea Bass. Whichever chef I talk to we all just love to have something a little simpler after a day/night in the kitchen.
Five ways to use... IQF Salmon
What a pleasure to see Ian A Jaundoo sharing how best to use Country Range IQF Salmon Fillets - great for the summer months ahead. We’re going to be out and about at the LACA conference in early July, so please come and catch up with us if you can. As for our Universal Cookery Food Festival in Padstow, tickets are selling well and the chance to take a tour of this event now in its 5th year is something not to be missed. If you visit our website you can get all the information about it. Since the last edition of Stir it up, we’ve been planning for the Country Range Student Chef Challenge 2018. The theme is ‘Around The World in 3 Spices’, and further details will be shared very soon on both the Craft Guild website and the competition’s own website of www. countryrangestudentchef.co.uk. Take the opportunity to visit the website and register your interest and see just what happened back in March 2017. I’m off to Orly, south of Paris, in a few weeks to look at how fresh herbs are harvested and frozen down with one of our business partners, as well as their range of infused oils. It just goes to show that you should never stop learning, and this is something that we say to all chefs, no matter their age or experience, keep learning and developing. And of course pass this knowledge onto the next generation of chefs. So until next month,
Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild
See this month’s Melting Pot on page 30 for more seafood inspiration
Salmon is packed with Omega 3 essential oils and is a popular choice amongst health-conscious diners. It’s also extremely versatile, as Ian A Jaundoo, executive chef and lecturer at City of Liverpool College, demonstrates…
1. Salmon with Thai Salad This is a popular starter dish at the Academy Restaurant. The Asian flavours work nicely with the salmon which can be either poached or basket steamed using an aromatic liquor that is flavoured with star anise, ginger, lemongrass etc. The salad items need to be cut into a fine julienne size and once prepared must be left to infuse for at least one hour before serving. To garnish we use deep fried egg washed won-ton skins that have been sprinkled with sesame seeds then deep fried. Finish with a drizzle of sweet chilli oil.
2. Salmon Nicoise This dish is more often served as a main course item, but although substantial in size it can be reduced and served as a starter portion also. Again preparing the salad (new potatoes, green beans, tomatoes, black olives etc) a little in advance and dressed with a little of the Vierge dressing will only add to the overall flavour. The salmon can be pre-marinated ‘if desired’ and can be cooked by pan frying, grilling, poaching or baked in a foil parcel with additional aromats and seasoning added. Extra dressing is drizzled over and around.
3. Salmon and Beetroot Gravadlax This dish is simplicity in itself. All the work is in the preparation and although whole prepared fillets are preferable, salmon fillet portions can also be used, but must be placed close together in the dish being used. Good quality sea salt is essential as is fresh dill and the grated beetroot (we use 1kg for 2 sides of salmon) gives a deep red colour and slightly sweeter flavour to the finished product. The cure is left on for 24 hours before being washed off, the fillets are lightly dried, then each portion sliced as ordered.
4. Salmon Kedgeree This is a take on the traditionally known smoked haddock dish, but salmon works just as well. The salmon only needs to be lightly cooked and we tend to bake it in foil with butter, herbs, seasoning, a little garlic and lemon. The rice is braised as for normal pilaff and the flaked salmon is mixed into the rice lightly for each order. We tend to use soft boiled quail eggs to garnish and for a neater restaurant presentation we prefer to offer a medium spiced curry sauce rather that a hot Madras type.
5. Salmon Terrine This dish is often used for dinner parties or similar larger functions and is quite a popular starter. The preparation must be done at least 24 hours before in order to ensure the terrine sets fully. The dish is entirely made up of salmon that has been lightly cooked in a flavoursome vinegar less court-bouillon. The resultant liquor is strained and reduced to enhance the flavour before having gelatine or agar-agar added and used in the assembly of the terrine. Once set, the terrine slices are neatly plated as ordered with a little truffle oil brushed on and served with a freshly made piccalilli and toasted sour-dough slice.
About Ian A Jaundoo FCGC Ian is the executive chef at the Academy Ian A Jaundoo FCGC Public Restaurant, The City of Liverpool College. He has over 40 years’ experience in the industry, 30 of which have been in the education sector. He also works as a chef consultant at several restaurants and has been a Master Chef of Great Britain since 2011. In the same year he was named the Craft Guild of Chefs Education Chef of the Year and, in 2015, received the Chairman’s Shield for Advancement of Culinary Excellence in Education. His team of students made it through to the finals of the Country Range Student Chef Challenge 2017.
JULY 2017 29
FIVE WAYS TO USE
Outdoor dining
THE MELTING POT
Shell out
Indian mad with cod, co ras curry and t omactooneut milk s
and scale new heights How to net profits from seafood
Seafood servings out of home increased 2.3% to 979.2million last year in the UK driven in part by growing demand for healthier options. So how can operators ride this wave? Here six, seafood-loving chefs share their thoughts and ideas for cooking with fish…
Ben Bartlett
celebrity chef and brand ambassador for Lion sauces The secret when preparing fish and seafood is to keep things simple – the fish should always be the star. It’s hard to beat a nice piece of high quality, fresh and sustainably sourced fish, simply grilled or fried with a suitable sauce. Serve sustainably-farmed salmon, glazed with very hot chilli sauce and a splash of soy sauce. Cook on the grill, or bake in the oven, then serve with stir fried pak choi
30 JULY 2017
Grilled mackerel with baked potatoes
and your choice of rice or noodles for a classic Asian-inspired combination that shows off the salmon to its full potential.
Willie Pike
Major’s consultant development chef for Scotland No need to be shellfish when it comes to your fish and seafood offering. With customers looking for the latest in dining experiences chefs can dare to push the boat out a little and explore popular global flavours, whilst ticking the healthy box. With a little imagination, chefs can create mouth-watering dishes which scream fresh, bold and exciting flavour. Some ideas include: • Middle Eastern or Mediterranean barbecue style grilled fish. • Sushi-inspired cured salmon starter served with pickled Asian vegetables,
wasabi mayo and sorbet with a kick of lime fruit base • Gluten and dairy-free baked sea bass with prawns, Pad Thai noodles in a Pan-Asian infused curry sauce
Barry Tonks
head chef at Searcys at the Gherkin, London • When making Spaghetti Bolognaise, just before serving gently fold in some tinned tuna into the Ragu!! Seriously it’s another level! • If there is any roe on the lobsters, remove this and whip this with some butter. This lobster butter is great to cook lobsters or
langoustines when butter roasting in a pan. • Always buy whole fish “so you can see how fresh and vibrant the fish is”. Also use all the bones and trimmings for a delicious bouillabaisse. • When opening scallops always keep the skirt. When cooked in some red wine, port and fish stock these make for a great casserole accompaniment for a pan-fried scallop.
have to have a large menu, just a wellbalanced selection that will have a broad appeal. It would be great to see more seafood, especially in Indian restaurants, as often the only choice is prawns.
None of these dishes are expensive and could all contain an element of vegetables to ensure that the dish is balanced, bulked with Push the cheaper ingredients and boat out! within the guidelines of With customers looking a balanced meal. for the latest in dining experiences, chefs can dare to push the boat out Salt Cod a little and explore popular global flavours, whilst ticking the healthy box
Once you have mastered the blending of spices, which does take a little time, you can grow the knowledge required to create great Indian seafood dishes. Some of my favourite seafood recipes are prawns and mahi mahi, salmon wrapped in banana leaves and mussels with green mango and coconut milk. Offering mussels on the menu makes sense - bold flavours, bought together for a quick service with the sauce prepared beforehand, without comprising on taste.
Darren Chapman
• When using live langoustines or lobsters for raviolis always keep their shells to make a bisque which will accompany the raviolis to enhance their already amazing flavour.
business development chef, Nestlé Professional
• When filleting red mullet, always keep the livers. These have a fantastic flavour which can be added to a sauce that you make from the red mullet bones.
Schools always seem to struggle with getting pupils to eat fish, especially oily fish. They can be hidden in things such as fish pie, fish fingers and fish cakes but this can only be served so many times on a menu cycle.
Anjula Devi
TV chef and author of ‘Spice for Life’ With the nation’s everincreasing love of good Indian food, more and more Indian seafood recipes are appearing on quality restaurant menus. You don’t Mexican Tilapia taco with roasted tomatoes, avocado, red cabbage, jalapeños and coriander
on-trend foods such as Mexican tortillas with a seafood filling.
As a chef we can take these ideas and still using the same basic recipe make them into something slightly different. Take fish cakes, if you pipe them into croquettes and coat with Maggi Crunchy Bake, then bake them and serve in a hot dog roll you have fish dogs. Fish pie can be turned into a fish lasagne or even a fish carbonara with tagliatelli. Use Maggi Béchamel as a base instead of cream to make it healthier and save on costs. These are only a few simple ideas but you could even go down the route of hand held Anjula Devi’s Mussels with green mango and coconut milk
Preston Walker
chef director at Oak House residential Home in Leicester and regional chair for the NACC Midlands I’ve noticed over the last 10 years that the tastes of our residents have changed considerably. Your tastebuds deplete as you age and a lot of our residents are choosing strong flavoured foods, particularly our dementia residents. As a result some of the dishes we are now serving may not have featured on our menus 10 years ago. One such dish is Cullen Skink, a smoked haddock and potato soup. It’s a great comfort food, energy dense and highly nutritious. You can puree it for dysphagia sufferers too.
“encourage students to eat fish by hiding it in things such as fish pie and fish cakes” Whiting and salmon pie
The secret when pre fish and seafood is toparing things simple – the fis keep always be the stahr!should JULY 2017 31
THE MELTING POT
Roast Octopus
IS BOOMING… 18% of all breakfast occasions OOH involve tea2
£20.2BN Total value of the breakfast time occasion out of home1
£76M Spent each day on eating breakfast OOH3
Consumers are more likely to drink tea with breakfast than any other hot beverage.4 Ensure you’re offering your customers something worth waking up for, by serving up quick and easy breakfast dishes and indulgent brunch options with serious profit opportunities, that pair perfectly with a cuppa.
1 M&C Allegra Food Top Go Report 2015 Garrahan 2015 / MCA ALLEGRA OOH TEA DATA JUNE 2016 3 Beacon 2015 Survey 4 MCA Insight – Tea Consumption In the UK Eating Out of Home Market, for Tetley, May 2016 2
RECIPE INSPIRATION
Mint Fusion Pair this with Tetley Mint Fusion tea - a restorative and complex blend of three mint leaves, the ideal soothing beverage to finish off a relaxed brunch.
Originating in the middle east, this dish is easy to prepare for one or more people to share. So fill your skillet and get your grill on... Find this recipe in our Breakfast Guide
EXPERT INSIGHT This baked eggs recipe is a great addition to any menu, and can be personalised to taste - so you can offer a variety of fillings. Personally we like our Shakshuka with feta cheese, spinach, coriander and chorizo. Another bonus is this can be served as a main breakfast dish, or as a sharing plate or side, with bread to dunk in the sauce. David Koller CafĂŠ des Arts
DOWNLOAD THE
TODAY Visit www.tetleyteaacademy.co.uk
Join the conversation
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The conference also saw experts talk about the importance of non-alcoholic options, in order to appeal to those who don’t drink, and about experiences such as Escape Rooms, where contestants work in teams to solve puzzles in order to escape. These ideas are at the forefront of developments for pubs as they try to remain relevant.
MCA
and for them, the pub is not as relevant as it used to be for other generations.
By Mark Wingett Editor, MCA. Eating and Drinking Out Market Insight
The Pub Market >> MCA’s annual Pub Market report was published in June, and forecast further growth for the pub market, as pubs develop their offer, predominately driven by food, but also through a mixture of other activities.
The conference saw an expert on Generation Z, Chloe Combi, talk about how these emerging adults (aged between 6 and 22 and born between 1995 and 2010) view the world in different ways; they don’t drink as much alcohol; they are more interested in food trends; they want experiences rather than belongings; their social lives are lived out online etc, and these have implications for pubs who want to engage with them.
Other developments that are critical for pubs to succeed are to continue improving their food offer, to increase the range of artisan craft-style products, and to improve the internal and external environments so that they are always attractive places to visit. Long may pub success continue, but they need to evolve as the world evolves around them.
At the MCA Managed Pub Conference in June, where the report was launched, the main theme was ‘The Continued Relevance of the Pub, in the face of Changing Consumer Behaviours’. Whilst the UK has an ageing demographic, with a larger proportion of the population living longer, there is a new generation coming through – Generation Z – following hard on the heels of Millennials,
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PRI14167 - Stir It Up - MGD - HP - July - aw.indd 1
34 JULY 2017
05/05/2017 16:00
DICKSON’S DIARY
Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school.
Fish and seafood are menu must-haves but sourcing good quality products at an affordable price point can be a challenge, which is why chefs should consider frozen products. With fresh fish costing far more per portion than meat, it’s hard to feel like you’re getting value for money, but buying frozen is a fantastic option. The Country Range IQF Salmon Fillets are a brilliant example. They’re frozen at sea to ensure they’re super fresh and brilliantly packaged in individual, heavy duty vac pac, which means they can be easily and safely defrosted. The individual packaging also allows easy waste
management as you only need defrost what you need. The Country Range Premium North Atlantic Prawns are low glaze and exceptional quality. They’re equal to, if not better than, any of the high end branded versions, so well worth trying. Here are a few menu ideas for this summer: • Coat some Country Range IQF Salmon Fillets in Country Range Fajita Seasoning mixed with fresh lime juice and serve blackened with Country Range Readyto-use Salsa and a side of Country Range Salted Tortilla Chips for an on-trend Mexican feel. • Take some Country Range Cod Fillets and cut them into fingers. Breadcrumb and deep fry then serve between two
slices of lightly toasted white bread with a slice of Country Range Mature Cheddar and some Country Range Tartare Sauce for a delicious brunch. • For an Indian take on sesame prawn toast, mix some Premium North Atlantic Prawns with a spoonful of Country Range Ready-to-use Madras Sauce, spread on a slice of white bread, top with Country Range Whole Black Mustard Seeds and deep fry. Cut into triangles and serve with a little pot of Country Range Mango Chutney. Happy cooking!
Paul Dickson
Prawn Jalfrezi
JULY 2017 35
On the Range
Chickpea curry
With a growing number of people requesting vegan food options when eating out, it’s important to offer some appealing choices.
1 diced onion 3 cloves garlic 2cm fresh ginger
Head chef Wayne Morris explains: “We’re seeing a lot more people coming through who want vegan and vegetarian dishes and this dish always goes down well.
½ tbsp Country Range Whole Cumin Seeds
“For a change, we sometimes substitute the chickpeas for Country Range Butter Beans, which work particularly well in the summer months.”
The Country Range Spices are a must because they bring the dish to life.
Wayne Morris
Ingredients
This healthy chickpea curry ticks all the right boxes with diners at Roosters Restaurant, Morley Hayes - an award-winning luxury hotel, golf course and restaurant complex in the heart of Derbyshire.
“It’s a regular on our menu and we use the Country Range Chickpeas because they’re really good quality and we always get great feedback. The Country Range Spices are a must too because they bring the dish to life.
ON THE RANGE
The Leading Independent Foodservice Brand
25ml Country Range Olive-Pomace Oil
1 tbsp Country Range Ground Turmeric 1 tbsp Country Range Garam Masala 1 tbsp Country Range Ground Coriander 1 tbsp Country Range White Pepper Pinch Country Range White Pepper
1 tsp Country Range Crushed Chillies 1 fresh green chilli 1 tbsp Madras paste ½ tin Country Range Chopped Tomatoes, blitzed 1 tin Country Range Chickpeas 4 medium diced potatoes 1 heaped tbsp Country Range Tomato Paste 1 bag fresh spinach Fresh coriander 2 tbsp Country Range Mango Chutney Country Range Salt to taste
Method 1. Fry off the onion, garlic and ginger. 2. Add the oil and madras paste, crushed chilli, white pepper, coriander, masala, turmeric and cumin seeds.
3. Next add the chickpeas, chopped tomatoes, tomato puree and potatoes, and cook for half an hour. 4. Add the mango chutney, spinach, fresh coriander and salt. 5. Serve with Country Range Easy Cook Basmati Rice and naan bread.
JULY 2017 37
Making sure you have all the ingredients for your cocktails and all your wines, beers spirits etc is essential and watch out for that ingredient that is not a fast seller or that is easily overlooked. The chances are you’ll be asked for it on the busiest night of the year while two of your colleagues have called in sick and you have a reviewer at the bar!
A good way to keep your bar lean and mean is to keep track with your best sellers and do away with slow moving items. Try and use seasonal ingredients and, if you plan a change on the menu, test the new cocktails by using them as specials for a while to see what works and what doesn’t.
Make sure your bar has a speedrail, enough fridge space and a freezer to keep those cocktail glasses frozen. Don’t forget the ergonomics: the less the bartender has to move from his/her station to get things the more he/she will be able to give great service to your guests. If you plan a
change on the menu, test the new cocktails by using them as specials for a while
Keep your bar and staff informed with the latest products and trends by organising regular training with brands and by visiting shows like Imbibe, Boutique Bar Show, and the Northern Restaurant and Bar Show. Also publications like Class and online magazines like diffordsguide, cocktaillovers, Spirit Business and Imbibe are all aimed at informing and educating on all things bar-related and are good to go to for keeping abreast of the latest trends Luca Cordiglieri, president of the UK Bartender’s Guild
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JULY 2017 39
RAISE THE BAR
RAISE
>> Keeping your bar well stocked is very important, you don’t want to run out of your guests’ favourite tipples during the night.
FOOD & INDUSTRY NEWS
Food &
industry news
PUTTING THE AWARDS TO BED >> The winners of the AA Bed and Breakfast Awards 2017 have been unveiled. All the winners were nominated by AA inspectors who inspect and rate over 2,000 B&Bs throughout the UK. The Pool House team
The 2017 winners are: • AA Friendliest B&B of the Year – Glenegedale House, Isle of Islay • AA Guest Accommodation
of the Year for England – Nanny Brow, Ambleside • AA eviivo B&B Story Award – The Grove, Cromer
• AA Unique B&B of the Year – Maiden’s Tower, Leeds Castle, Kent • AA Guest Accommodation
of the Year for Wales – Mansion House, Llansteffan • AA Guest Accommodation
• AA Guest Accommodation
of the Year for Northern Ireland
– Pool House, Poolewe
– The Old Schoolhouse Inn, Comber
of the Year for Scotland
The Gelegedale House team
• AA Restaurant with Rooms – Padstow Townhouse, Padstow
dedicated staff who have worked so hard over the years and without whom we wouldn’t be receiving this award.” Scottish award winner Peter Harrison, of Poole House, added: “What a huge surprise the family had when we opened the mail. A cold ‘dreich’ day in Scotland became so much better. The family are delighted to receive this prestigious award and look forward to sharing this fabulous news with our guests.” For more information visit: www.theaa.com/hospitality-awards/ bed-and-breakfast-awards Andrew Oxley , head of AA hotel serv ices said : “W are alwa ys de e, at the AA , lig hted to ho the Bed and breakfast Aw st ards”
Andrew Oxley, head of AA hotel services said: “We, at the AA, are always delighted to host the Bed and Breakfast Awards, so that we may publically reward and thank all B&B owners for the hard work, passion and dedication that they put into epitomising good hospitality in their Bed and breakfasts.” Sue Robinson, of the Nanny Brow, said of her award: “We are shocked but deeply honoured and thrilled to be held in such high esteem by an organisation such as the AA. I am grateful to my loyal and
Stir It Up_Half Page Horizontal_Sweet_May 17_V2.indd 1
40 JULY 2017
The Nanny Brow team
Nanny Brow, Ambleside
08/05/2017 21:02
industry news
FIRE UP THE OVENS
“since winnin g Roast Dinner the Best Br itish competition we’re taking bookin gs for Sunday serv ice week s in advance”
– BRITISH ROAST DINNER WEEK IS BACK
>> Apprentice bakers are being urged to enter a prestigious competition.
>> The hunt for the Best British Roast Dinner is back again in 2017, as judges look to find the pub which serves Britain’s best roast and make it famous the country over.
The Tiptree World Bread Awards is seeking entrants for its new Patisserie Trainee Baker category.
As well as crowning an overall winner, the panel will once again announce regional winners for South England, North England, Midlands, Wales and Scotland – giving even more pubs the opportunity to become famous for their roasts. Each of the regional winners will receive £2,500 of PR, with the exception of the national winner who will win £10,000 of PR support and the prestigious title of Best British Roast Dinner – a real bookings booster. The closing date for entries in October 1. Nick Otley, owner of Bunch of Grapes, winners of Best British Roast Dinner 2016, said: “We’ve always been busy, but since winning the Best British Roast Dinner competition we’re taking bookings for Sunday service weeks in advance. It’s inspired us to become even better.” Now in its sixth year, the Best British Roast Dinner competition is part of British Roast
•
Full of taste, from brim to base.
•
The Deep Dish is perfect for smaller appetites and can be introduced onto kids menus with ease.
•
Working alongside sides including salads, veggie sticks and garlic bread.
Seeking the rising stars of the bread world
Dinner Week. The campaign – sponsored by Unilever Food Solutions – inspires pubs to serve the UK’s favourite pub meal every day of the week. Every pub that enters will get a free tub of Knorr gravy. To find out how British Roast Dinner Week brought in the bookings last year, take a look at the video at britishroast dinnerweek.co.uk.
Daren McGrath, MD of Tiptree Patisserie, “We take said: “At Tiptree the training Patisserie, we of young take the training of people very young people very seriously” seriously and I feel it’s really important the Tiptree World Bread Awards have a dedicated category to recognise the hard work and talent of that sector which sits between young enthusiasts and professional bakers.” For more information, visit www.worldbread awards.com
For more information contact CRT@chicagotown.com JULY 2017 41
FOOD & INDUSTRY NEWS
Food &
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk
1
Get fruity
Gary Durrant’s new menu at Hunter 486 located within five-star hotel The Arch London, promises a truly British gastronomic experience and includes delights like this lemon and raspberry posset.
2
3xP = Perfection!
This Pomegranate & Peach Pavlova is the perfect summer dessert – and an ingenious way to get
1
creative with Bottlegreen Pomegranate & Elderflower cordial, which is used as a glaze. www.bottlegreendrinks.com/ ideas/desserts/pomegrante-and-peach -pavlova/
3 Spread the love
3
This chicken liver pâté with Cumberland cabbage, brioche and smoked bacon butter is a perfect lunchtime starter on the new
menu at Breda Murphy Restaurant in Whalley, Lancashire, and is available as a gluten-free option too. www.bredamurphy.co.uk
you for 4 Sea brunch?
2
This Dartmouth crab and crushed avocado dish will be tempting seafood lovers at Plum + Split Milk restaurant, Kings Cross, following the launch of a new weekend brunch menu by chef director Mark Sargeant.
4
5
5 A sweet treat
Sopwell House takes inspiration from its wealth of history as the country residence of Prince Louis of Battenberg, later Lord Mountbatten, with this stunning Battenburg cocktail, made with 20ml strawberry puree, 20ml pineapple juice and topped with Champagne or Prosecco.
6 Justice is served
Diners at the Courthouse Hotel in Shoreditch can enjoy delights such as this Green Peas Panna Cotta, Goat Cheese
6
and Garden Vegetables made with the “freshest of British produce combined with an atmosphere of relaxation and sophistication”.
JULY 2017 43
FOOD FOR THOUGHT
FOOD FOR thought
Inspira tion ideas fo al Summ r e recipe r s
BRING OUT
THE BEST
No refrigeration required for up to 1 month once opened. For your free sample case visit ufs.com/hellmanns430ml*
* Open to Great Britain mainland only bona fide caterers and chefs aged 18+. To apply go to ufs.com/hellmanns430ml, fill in all required details and submit your details. Only one HELLMANN’s Real Mayonnaise Squeezy 8 x 430ml sample case per person and per IP address. Samples will be delivered to addresses in the Great Britain mainland only within 28 days of receiving request. Maximum of 1,000 free samples available. Closing date for receipt of applications is 23:59 GMT on 31 December 2017 or when samples run out, whichever comes sooner. See ufs.com/hellmanns430ml for full terms and conditions.