JUNE 2017
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Child’s Play Dishy ideas for dinky diners
Are you top of the class? Educating children to eat healthy school meals
New Formats from Radnor Hills
The UK’s Leading School Drink Brands
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Stock Up N ow
It’s a proven facactn help that good nutritrfionormance academic pe
Ingredients Food
Features
Favourites
05 CUSTOMER
PROFILE - Food Fit for
7 NEWS FROM
a King
12,13 THE
04 READERS’ LIVES CATEGORY FOCUS - Are you top of the class? COOKS CALENDAR
COUNTRY RANGE
For starters...
>> I’m loving our quirky front cover, which provides an entertaining nod to the main theme of this issue. Educating children and young people to make healthy eating choices can be challenging and the onus is on everyone – from parents to school cooks to chefs in hospitality – to play their part.
We all know what constitutes good nutrition and what kids should be eating, but persuading them to do so is another thing altogether! ‘Hiding’ fruit and vegetables in dishes is not a new concept and one which you can get away with more easily in younger children. Teenagers, however, as in most aspects of their lives, tend to be more difficult (as I know to my cost as a mother of a 15-year-old and a ‘tweenager’, as well as six-year-old)! Therefore, the focus this issue is very much on catering for youngsters: our Schools feature provides a plethora of tips and ideas for the education sector. With children in the UK today spending more than twice as much time eating out than previous generations, it’s important that restaurateurs offer healthy and appealing options for children too. With this in mind, we asked a range of chefs and industry experts to share their thoughts on catering for children out of home. Acclaimed chef Theo Randall also explains how he went about creating the children’s menu at his eaterie. We’re also launching the 2017/8 Country Range Student Chef Challenge this month, which is open to all full-time catering students. Find out how you can enter on page 21. Keep creating a stir!
MARKETPLACE
08-09
23 FIVE WAYS TO
USE - Country Range Vegetable Bouillon
19 ADVICE FROM
31 DICKSON’S
THE EXPERTS -
DIARY
Value in vegan
11 HOSPITALITY
- Tougher sentencing, Fruit breakfasts
26-28
15 EDUCATION - Holiday Hunger,
LACA School Chef of the Year, Healthy Eating, NSMW 2017
MELTING POT
Dishy Ideas for Dinky Diners
33
ON THE RANGE
with Jason Shaw, Barmy Barn, Easton Farm Park
17 HEALTH &
WELFARE - Hospital
Food Standards, Acute kidney injury
21 SPECIAL
FEATURE - Enter Country Range Student Chef Challenge 2017/18
47
FOOD FOR THOUGHT - Brighten your summer with these inspirational recipes
30 MCA 35 RAISE THE BAR
36-37
40,41 FOOD &
43 COUNTRY CLUB
- Long drinks
LEADING LIGHTS
- with Robert Quehan
- Win Kids Cutlery, Nisbet Vouchers, Kerrymaid Products, Wrapmaster and vouchers
INDUSTRY NEWS
Contact us...
EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777
MAY 2017
APRIL 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Sunny ideas
subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by James Kennedy, styled by Eclipse Creative
THE COU
for summer menus Winners revealed!
Country Range Student Chef Challenge
NTRY RANG E GROUP
MAGAZIN
Cracking
food allergie We’ve got it covered
E FOR CATE
RERS
s
THE WO RD ON THE STREET Street
food for mainstretrends am menus
COUNTRY RANGE PHOTOGRAPHY
www.barrymellorphotography.co.uk
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.
Our editorial partners...
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Visit our website for lots more advice, inspiration and recipes!
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JUNE 2017
3
COOKS CALENDAR
COOKS CALENDAR JUNE
1 Name: James Pickering 2 Job title: Head of catering 3 Place of work: Based at Sirius Academy and manage the catering and hospitality services for all schools within the trust.
4 Typical working hours: 07:30 – 17:00 hrs
5 How long have you worked in the catering industry?
I started working at a caravan park at 15 years of age. After qualifying at college aged 18 I joined the Royal Navy and since leaving I have worked in senior management roles within the catering industry.
6 Most interesting fact about you As a young teen I reviewed
Commodore 16 computer games before they were released and wrote reviews about them in Commodore User Magazine.
raspberries
aubergines
fennel
globe artichokes
Read ers ' Li ves
What’s in Seaso n?
broad beans
peas
Guild of Chefs Awards 12 1 Craft Westminster Park Plaza 16 www.craftguildofchefs.org
6 British Hospitality & Tourism
Summit, Grand Connaught Rooms, London www.summit.org.uk
British Nutrition Foundation Healthy Eating Week (schools) www.foodafactoflife.org.uk
YOUNG SEAFOOD CHEF 13 UK OF THE YEAR - GRAND FINAL
GRIMSBY INSTITUTE UNIVERSITY CENTRE, LINCOLNSHIRE
www.thenacc.co.uk/events/care_chef_year
Good Food Show 15 - BBC Summer, NEC Birmingham 18
Federation Dinner Dance and Awards www.bfff.co.uk
Food Festival, London 25 Jewish www.gefiltefest.org
7 NACC CARE CHEF
OF THE YEAR FINAL,
BARKING AND DAGENHAM COLLEGE
8 British Frozen Food
www.bbcgoodfoodshowsummer.com
18
FATHER’S DAY
JULY peaches
cherries
cucumber
What’s in Seaso n?
7 Favourite cuisine: Chinese food
9 Must-have 8 Signature
kitchen gadget:
dish: Tournedos Pressure Rossini (a French steak cooker/ dish served on a slow cooker crouton and topped 10 Top with a slice of culinary tip foie gras). When making Hollandaise sauce if it curdles add boiling water to bring back the sauce.
11 Who is your inspiration
and why? Marco Pierre White for his rebellious attitude to the industry and the establishment.
12 Favourite Country
Range ingredient and why? The Country Range Coconut Milk is great to make curries rich and creamy, or add to a muffin mix to give extra depth of flavour.
curly lettuce
3-4 IMBIBE LIVE,
OLYMPIA, LONDON live.imbibe.com
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
7 – 9 Foodies Festival,
Blackheath, London www.foodiesfestival.com
4 JUNE 2017
courgette
bramley apples
FESTIVAL, 14- FOODIES TATTON PARK, CHESHIRE 16 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 LLANELWEDD 27 www.rwas.co.uk/royal-welsh-show/
CUSTOMER PROFILE
>> A traditional pub dating back to 1903 has become a popular haunt with Glasgow theatre goers. “LEGENDARY” CHICKEN GOUJONS
David Sherry (right) with chef Mira John
followed suit. Now the big companies are investing in the city again so other people can see there’s money to be made.”
The Griffin in the city’s Bath Street, is the go-to venue for pre-theatre dinners en route to see a show at the King’s Theatre across the road.
Pre-theatre dinners for people heading to shows at the King’s dictate that the Griffin’s busiest time is between 5pm and 7.30pm. “We do on average 100 covers during that time and it’s quite pressurised, especially because it’s quite a small kitchen so we have to be clever about what we’re doing,” says David, whose working hours are 9am until 9pm five days a week. “The team are really organised and have been here for a long time so they know what they’re doing.”
Billed as Glasgow’s original diner serving “food fit for a king”, the listed building has retained its original wooden interior and exterior, and beautiful tiled floor, and also features two new spaces: The Stage Door, which is available for private parties, and The Gin Palace, serving, you guessed it, a great selection of gins. Head chef David Sherry has worked at the venue for just over a year. “In the last three years the restaurant scene in Glasgow has really come up a level and there are lots of new restaurants opening up, from trendy places selling small plates of street food to affordable fine dining,” he explains. “It was a really vibrant scene in the early 90s but then the corporates stopped taking risks so the independents
The pub’s “legendary” chicken goujons are the most popular dish by far, accounting for 60% of all food orders. Diners can choose their crust (natural breadcrumbs, cornflake or herbs and Parmesan) and sauce (sour cream and chives, garlic mayo, lemon mayo, salsa or sweet chilli), and they’re served with “Glasgow salad” (chips!) or flour tacos. David uses the Country Range Sweet Chilli Sauce for one of the dips, and the Country Range Real Mayonnaise as the base for his
two mayo offerings. “The sweet chilli sauce is the most popular sauce ordered with the goujons and we serve it in a little saucer as a dipping sauce,” he continues. “The Country Range Real Mayonnaise is a great price and really creamy, and we flavour it up with lemon and garlic, and also use it in our secret burger sauce.” Scottish dishes such as traditional mince and tatties are also present on the menu, and Glasgow Hash – pulled ham hock, black pudding, sautéed potatoes and soft fried egg – is gaining quite a following too. “It’s giving the goujons competition!” says David. “People like traditional ingredients here. It’s a reflection on the past, an old-fashioned recipe, which is becoming popular across the board.”
JUNE 2017
5
A whole lot of WHOLE GRAIN
✓ WHOLE GRAIN ✓ Good source of FIBRE ✓ NO ARTIFICIAL COLOURS OR FLAVOURS FOr more Information visit www.cerealsuccess.co.uk
® Reg. Trademark of Société des Produits Nestlé S.A. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. Shredded Wheat is low in saturated fat. Enjoy as part of a balanced diet and healthy lifestyle.
NEWS FROM COUNTRY RANGE
The Leading Independent Foodservice Brand
For more details and to register visit www.foodafact oflife.org.uk.
Eat
Healthy
>> British Nutrition Foundation (BNF) Healthy Eating Week takes place later this month (June 12-16) and education caterers will be working harder than ever to ensure their menus are packed with tasty and nutritious dishes. The week is open to all UK schools, universities and organisations wishing to take part, and the aim is to promote healthy eating and drinking, being active, food provenance, and cooking. For more details and to register visit www.foodafactoflife.org.uk. Country Range development chef Paul Dickson is no stranger to rustling deliciously healthy dishes that kids love. Here are a couple of Paul’s suggestions to tie in with Healthy Eating Week:
Dairy-free vegan Five bean rice pudding minestrone Make with Country Range Short Grain Rice but use water instead of milk then sweeten with Country Range Coconut Milk, Country Range Vanilla Pods and Country Range Ground Cinnamon. For an extra burst of flavour and sweetness, swirl in some Country Range Maple and Agave Syrup. You could also add in some caramelised banana, or power it up with toppings such as chopped apricots, sultanas or seeds.
Net big profits
from fish and chips
>> As one of the nation’s favourite dishes, all sectors of foodservice can celebrate National Fish & Chip Day (June 2) – and Country Range has all the ingredients to help you net big profits. Quality is king when it comes to this iconic dish and our succulent battered cod comes in a range of sizes to suit all demands and appetites. Happy Fryday!
• Country Range Battered Cod (24 x 110-140g)
• Country Range Tartare Sauce (2 x 2.25 litre)
Hearty but light, this filling soup is made using Country Range Five Bean Salad (cannellini beans, red kidney beans, chickpeas, borlotti beans and butter beans), Country Range Vegetable Bouillon, Country Range Garlic Puree and fresh herbs. To finish add a swirl of Country Range Pesto and, for non-vegetarians, sprinkle on some crispy bacon. Delicious!
Also available: • Country Range Battered Cod • 24 x 140-170g • 18 x 170g-200g • 15 x 200g-230g • 15 x 230g-290g • Country Range Mushy Peas (2.61kg) • Country Range Vinegar Sachets (1 x 200) • Country Range Tomato Ketchup Sachets (1 x 200) • Country Range Tartare Sauce Sachets (1 x 200)
• Country Range Fancy Peas (1kg)
• Country Range Crispy Coated Fries (4 x 2.5kg)
Check out our Promotions supplement for some great offers on fish and chips plus accompaniments!
JUNE 2017
7
CATEGORY FOCUS
Are you
Spinach and tuna wra ps in a lunch box
e h c t l f a o ss? p o t EDUCATING CHILDREN TO EAT HEALTHY SCHOOL MEALS
Delivering tasty, appealing food on a tight budget, which adheres to School Food Plan requirements, is a tough job. It’s a proven fact that good nutrition can help academic performance – and educating children about healthy eating will undoubtedly help reduce obesity – so what role can school caterers play?
1in
13
school children under 18 has a food allergy
Whole school approach Whilst it is often down to teachers and catering staff to educate children about healthy eating, the first thing that can be easily put into action is effective portion control. By serving children a recommended amount, school caterers can immediately have an impact, says Aine Melichar, brand manager for Kerrymaid. She continues: “A long-term solution is Kerrymaid’s ‘Whole Food, Whole School’ approach, which we believe is key to the sustainability of school meals. By incorporating the whole school, healthy eating can be woven into the educational programme, and include everything from growing and cooking food, to an increased focus on education around seasonal and fresh produce.”
20%
are classed as obese
Simple shortcuts There are a wealth of schoolscompliant products available to help time-pressed cooks rustle up magnificent meals from flour-based mixes to ready-to-use sauces, stocks and gravies – so take advantage of what’s on offer. Mark Rigby, executive chef at Premier Foods, explains: “A traditional stock such as beef or chicken can take up to eight hours to make from scratch which can be a challenge for many school kitchens. Stocks and sauces can also provide a base which gives caterers the opportunity to unleash their creativity and add their own twist, no matter their level of expertise.”
The Mexican wave Taking inspiration from the Mexican craze which has swept the nation over the past few years, specific menu items from the cuisine are now transforming into trends of their own - one in particular and a must have on the menu this summer is tacos. Not only are they the perfect light bite for pupils wishing to get back outside and on the playing field, but they can be moulded and transformed with a variety of flavours to suit the needs and requirements of different diets, lifestyle choices and pupil preferences. Fill tacos with pulled pork marinated in Texan barbecue ready-to-use sauce, summer corn, crunchy salad leaves and finally top with a helping of the fresh chunky salsa – straight from the jar cold with no additional cooking required – and caterers have provided a nutritious and popular student meal. For vegetarians and vegans, tacos can be filled with grilled courgettes, aubergine and red peppers whilst caterers can still top the tacos with the same Chunky Salsa as the non-vegetarian/vegan mains.
The lure of the High Street For menu inspiration, school caterers should look to the high street, which is full of exciting flavours and a wealth of choice. Research shows that when eating out, nearly three quarters of consumers expect to be able to customise their order, so secondary schools should tailor their offering to accommodate this, with customisable ‘deli-style’ sandwich offers, baked potato and salad bars.
Fish fingers with sesame seeds
8 JUNE 2017
Pizza with pesto tomatoes, bacon, and herbs
“A baked potato bar, with a range of tempting hot and cold toppings, puts students in control of their own menu options,” says Marie Medhurst of Bannisters Farm. “Try offering familiar fillings like cheese or tuna, as well as some on-trend recipes such as pulled pork, barbecue chicken or fajita-style beans. Baked potatoes can even have a pizza theme with herby tomato sauce, mozzarella and favourites such as pepperoni, ham, mushroom, peppers and sweetcorn.”
Whilst burgers and hotdogs may be frowned upon, with a little creativity these can be tailored to fit the school meal criteria. “Swap your chips for sweet potato fries or jacket potatoes and bring the flavour with a build your own burger concept, a choice of freshly prepared Mari Base infused slaws or condiments to complement your patties,” suggests Bob McDonald Major’s consultant development chef for Ireland.
95%
of headteachers believe that eating well improves academic attainment and the general behaviour of students
Feed them fibre Focusing on education, one of Kara’s most popular products is its pioneering high fibre bun, containing added wheat fibre and wheat bran - visually appearing like a standard white bun but containing the same amount of fibre as a brown. Education account manager Claire Mellor said: “The high fibre bun can be used to create a variety of sandwich options and on average it contributes to 69% of a child’s daily fibre allowance, which in turn brings itself a lot of nutritional benefits.” In addition, Kara has several balanced bread products, including Half & Half sliced bread, which combines both white and wholemeal flour.
Fish for new ideas Research by Young’s Foodservice involving over 100 schools revealed that frozen fish is the most convenient format for schools to buy fish. Louise Clarke, business development manager for the education sector at Young’s Foodservice, says: “Our recent survey showed that uptake and cost are the two biggest challenges currently faced by school caterers. Taste was stated as the biggest barrier to schoolchildren eating more fish, especially when it comes to encouraging consumption of typically strong tasting oily fish, all of which highlights the importance of having a tasty solution that helps caterers to meet school food standard guidelines.” Young’s has launched a new microsite created entirely for schools, accessed via www.youngsfoodservice.co.uk, designed to be a complete resource for school caterers, as well as teachers.
Good hydration Strict rules governing what children can drink at school means manufacturers have had to be creative.
“ We regularly get requests from parents who want to know where they can buy our drinks out of school as their children love them so much! With parents having such high expectations we work tremendously hard on the formulations for all our school drinks making them meet the nutritional standards for schools.”
Meat-free school meals With increasing numbers of youngsters opting for vegetarian or vegan lifestyles, it’s important that school caterers offer a range of menu items that are suitable for those who don’t eat meat. Gordon Lauder, managing director of frozen food distributor Central Foods, says: “Meat-free sausages, burgers, meatballs and vegemince, made from soya, provide complete protein and can easily be served with salads, rice and other accompaniments. Very often they can be served as a hand-held snack, in a wrap or baguette, as well as in a dish that’s part of a sit-down meal – offering good versatile options for both food-togo and canteen-style dining.”
“It’s important to us to create tasty and healthy school compliant drinks for Meat-free sausages, students that they burgers, meatballs, will love but also we made from soya, provide want parents to be protein and can be confident that the served with salads, rice and other drinks their children accompaniments. are consuming at school are fully compliant, contain no added sugar and the right amount of juice, says UK sales manager for Radnor Hills, Chris Sanders.
Why not try?
Pizza Perfection Pizza is a firm favourite with school children and readymade pizza manufacturers have created schools -compliant versions to satisfy the tastes of youngsters, as well as nutritional guidelines. Emma Haworth, of Dr Oetker, says: “Our Balanced Choice pizza not only complies with nutritional guidelines by keeping fat and saturated fat levels to a minimum, but it also maintains the signature taste that has made Chicago Town the nation’s favourite pizza brand.” For bespoke pizzas, Pan’Artisan has created two pizza bases especially for schools, specifically with children’s nutritional needs in mind - a ‘Deep Pan White with Added Fibre’ and a ‘Deep Pan Brown with 25% Wholemeal’.
Cumin and coriander falafel bites JUNE 2017
9
CATEGORY FOCUS
Ben Bartlett, celebrity chef and brand ambassador for Lion sauces, adds: “Be inspired by street food trends, with pulled meats served in interesting breads like brioche buns, floury rolls, baguettes or soft wraps. It’s simple to create a big batch of pulled pork or chicken – just slow cook the meat with a diced onion and some American Smokey BBQ sauce or Hickory BBQ Sauce. Serve it in a bun or wrap with coleslaw packed with shredded carrot and cabbage for a Tex-Mex classic that also sneaks in some fresh veg.”
Best in class portion accuracy: <1% discrepancy Least waste sauce vs.other systems: <2% discrepancy Just 5% of pack waste to landfill vs squeezy Clean time >2.5 mins
The Perfect Portion For many customers, a Heinz sauce is the perfect finish to their meal. Now, with the Heinz Condiment Dispenser, you can make sure the perfect amount of sauce is presented efficiently whilst minimising wastage.
@KraftHeinzFSUK Source: Condiment Gun Trade Case
Restaurateurs and pub landlords across England and Wales are being warned that they face losing their livelihoods and even their liberty, if they endanger customers’ health. Philip Sewell, a London-based commercial dispute resolution partner with commercial law firm Maclay Murray & Spens LLP (MMS), explains: “In the wake of recently tightened sentencing guidelines for health and safety offences, where business turnover and the potential harm a breach could cause are now being taken into account, it is only a matter of time before a similar approach is adopted for food hygiene and labelling offences. “We are already seeing evidence that tougher sentences are being sought by the CPS in England and Wales.” Regulations introduced by the Food Standards Agency in March, addressing the serving of minced meat products, for example rare burgers, means such food products must be thoroughly cooked, except where specific approval has been obtained. Business owners looking to serve burgers or other mincemeat products that have not been cooked thoroughly throughout will need to obtain verification from their meat supplier that they are approved by either the FSA, the relevant local authority or Environmental Health Officers.
Mr Sewell concluded: “The FSA has previously set out that burgers should be cooked thoroughly, as E. coli bacteria, which cause food poisoning, can be present throughout mincemeat, rather than just on the surface. Now that the agency has spelled out how caterers and restaurateurs can go about serving rare burgers, those who ignore this process and endanger the public, or actually cause a food-poisoning outbreak, are likely to feel the full force of the law. “It shall be for restaurateurs to prove, if challenged, that they are cooking burgers and serving a safe Restaurateurs product because they are following can serve rare techniques verified and validated burgers, but those due to food safety expertise. The simplest who ignore FSA method to achieve compliance might be to cause guidelines are likely bacterium log reduction to a satisfactory level by to feel the full force cooking burgers at a minimum temperature of 70 of the law. degrees centigrade over at least two minutes or at 75 degrees centigrade for at least 30 seconds combined with flipping, slower cooking to reach the optimum temperature points and covering while cooking.“
Fruit beats black pudding in top hotel breakfast
Although a full English is still a mainstay, customers expect a hotel breakfast menu to offer a wider selection
The Great British breakfast is a mainstay of hotels throughout the country - from a great fry up to delicious pastries, it is often the quality of the breakfast that guests remember about the hotel. Now, according to the AA, trends in healthy living are seeing more people selecting fruit than the old favourite black pudding when staying in a hotel.
To recognise the significance of the great hotel breakfast, the AA has recently launched an AA Breakfast Award for hotels in their accreditation scheme. In a recent AA Populus poll, 19,018 respondents were asked to select the top three items that make a good hotel breakfast. The results show that, while a good cooked breakfast is still top, healthier options are growing in popularity.
The
top five are:
1. Good selection of English and Continental (63%) 2. Food cooked to order (47%) 3. Choice of eggs e.g. scrambled, boiled,
fried (31%)
4. Good selection of alternative options
e.g. healthy, vegetarian (28%)
5. Good selection of hot and cold
drinks (28%)
Quality sausages (20%) and bacon (9%) failed to make the top five but 19% chose a good selection of fruit compared to just 5% who selected black pudding. Alistair Sandall, AA Hotel Services, said: “Gone are the days when a plate of eggs and bacon, together with any residual grease, is acceptable in a hotel. Travellers now expect a wide choice of great quality food. Healthier options and choice for those with special dietary requirements is also a must, as is freshly cooked, locally sourced ingredients.”
JUNE 2017 11
HOSPITALITY
Tougher sentencing on the menu
THE MARKETPLACE
T he Marketplace
Keeping you up-to-date on new products and services within the foodservice industry
WATER CATEGORY IS REFRESH’D BY ROBINSONS Britvic Soft Drinks has announced a new product that offers consumers a tasty way to keep their thirst quenched on-the-go from the no.1 GB squash brand, Robinsons.
Ministry of Cake’s new department >> Ministry of Cake has announced the opening of its new Department of Traybake. The dessert manufacturer is now officially launching traybakes in eight of the best-loved varieties: Flapjack, Granola Bar, Chocolate Brownie, Raspberry & Coconut Slice, Millionaire Shortbread, Cherry Bakewell, Rocky Road and All Butter Shortbread. All are pre-portioned into 12 slices.
12 JUNE 2017
Robinsons Refresh’d is made using 100% naturally sourced ingredients, containing spring water mixed with real fruit, and is aimed at busy consumers looking for something different to drink immediately. Available in three flavour combinations - Raspberry & Apple, Orange & Lime and Apple & Kiwi – they contain just 55kcal per 500ml serving.
>> Nestlé Professional’s best-selling Chef Thickened Veal Jus has been re-launched with an improved recipe. Professional chefs can now enjoy the following improvements: • Revitalised recipe - tomato and white wine ingredients have been reduced to increase the roasted meat taste • Improved taste - A more pronounced veal taste throughout • Improved texture - less visible particles leading to smoother mouthfeel and great versatility
A NEW DAWN FOR MIXES AND BASES >> Dawn Foods has reformulated and improved its range of classic American Bakery mixes and bases for muffins, cookies, crème cake and carrot cake. The new-look products, all based on authentic American recipes, have improved performance and appearance, all-natural flavours and colours as well as reduced salt. All products in the range are palm oil free and Halal certified too. The range includes Crème Cake Base, Muffin Base, Carrot Cake Mix and Carrot Cake Base, and Cookie Base.
INNOVATION WITHOUT COMPROMISE >> Tapping into the trend for spicy food, Pacific West Foods has launched Thai Curry Seafood Cakes. A light crispy coating covers an authentic mix of seafood, chilli, lemongrass, garlic, galangal and vibrant sweet peas for a tantalisingly tasty treat. Pacific West is one of the largest global seafood suppliers of raw and value added seafood. In 2016 the company was awarded the prestigious award of Best Foodservice Product of the Year from the British Frozen Food federation for its Coconut Prawn Skewers. These delicately hand-assembled prawns on skewers, are coated with fresh panko crumb and finely grated coconut, and are a great appetiser, finger food/buffet item or part of a sharing platter. Another winning product is Panko Squid Strip – a tender, natural single strip of squid, lightly coated in fresh panko crumbs.
On prom o this mon tion th!
Yes your Majest-T >> Rombouts is positioning itself as a complete hot beverage solution with the launch of its brand new Majes-T range of organic teas and infusions. Available in 10 enticing and on-trend varieties (including Rosehip, Tropical Fruit and Linden, as well as classic flavours such as Golden Chamomile, Green Tea, Mint and English Breakfast), the premium teas are ideal for out-of-home operators across hotels, restaurants, bars, cafés and coffee shops, as well as hair salons and offices. Made using the finest organic ingredients the teas and infusions come in biodegradable, pyramid-shape bags and are individuallywrapped in two formats – flow wraps and mini boxes.
Dawn has also unveiled a range of flexible mousse and crème dessert mixes, which includes Panna Cotta, Crème Brulee and Tarte Citron to help chefs create multiple offerings, from classic, delicious, fluffy mousses to fruity trifles, indulgent smooth crème filled desserts to creamy tart fillings.
WRAPMASTER CELEBRATES DOUBLE WIN >> Wrapmaster is celebrating a double win after collecting not one but two industry awards. The first award was in recognition of Wrapmaster’s fully integrated campaign, Wrap Smart by the CIPR PRide Awards who awarded Wrapmaster the ‘Corporate and Business Communications Campaign’ Gold Award. The second accolade was at The Caterer 2016 Product Excellence Awards which recognises the most innovative and exciting producers and suppliers to the foodservice industry.
ANGELIC POTS >> Premier Foods has launched Angel Delight readyto-eat pots into the foodservice channel, to help operators capitalise on the growing trend for food to go. Made with fresh milk, no artificial colours, flavours or preservatives, the convenient Angel Delight desserts are the first ready-to-eat, aerated, ambient desserts in the market. Available in the brand’s classic flavours – Super Strawberry, Bubbly Butterscotch, Banana Bubbles and Chocolate Cloud, the new pots are also ambient, providing the added advantage that caterers are able to store them without having to worry about chilled space in their kitchen.
JUNE 2017 13
THE MARKETPLACE
Improved recipe for veal jus
MAGGI GETS TOP MARKS FOR SCHOOLS ®
The Education sector is a tough channel to operate in but we at MAGGI® have some solutions to make it easier for the operator. Not only do we have a range of products that that are suitable for use in schools, but we also provide insights, education specific recipes, as well as a nutritionist and marketing support. In addition, we have strong links with LACA and have sponsored the School Chef of the Year Competition since 2007. These are our products: In 2015 MAGGI® launched Gluten Free Vegetarian Gravy. This product means that you only need one gravy in your cupboard as it’s suitable for vegetarians or those who are gluten intolerant.
Gluten Free Gravy Mix 2 x 1.8kg
MAGGI® Crunchy Bake is a seasoned crumb that’s great for coating meat and fish. As it’s baked rather than fried it’s an easy way to reduce the fat content of some favourite dishes. We all know that it can be difficult to persuade children to eat oily fish, but our Lemon and Herb Crunchy Bake makes it much easier. Try it on salmon or fish fingers for a twist. If you have the Food for Life Catering Mark, you can rest assured that both MAGGI® Gluten Free Gravy and
Crunchy Bake Southern Fried 6 x 1kg
Crunchy Bake Lemon & Herb 6 x 1kg
Crunchy Bake both count towards the 75% of freshly prepared produce.
Rich & Rustic Tomato Sauce is not only a brilliant time saver in the kitchen as it’s already cooked with onions and herbs, but it’s also a great way to increase children’s intake of vegetables. Add it in to familiar recipes such as pasta or pizzas, or make it into a tasty sauce to help the students on their way to their 5 a day. Rich & Rustic Tomato Sauce
All three products meet the 2017 Salt Targets.
All of these products are great for use in school meals because they are in line with:
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For Education menu cycles and recipe inspiration, visit www.nestleprofessional.co.uk/recipes or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.
EDUCATION
Call to eliminate holiday hunger in a decade
A group of over 30 organisations has called on the government to commit to eliminating holiday hunger in a decade. The issue known as holiday hunger affects families who rely on free school meals during term time and find the school holidays a challenging time to feed their children. A letter, signed by organisations such as The Children’s Food Trust, Soil Association and Sustain, has been sent to the relevant Secretaries of State and Cabinet Secretaries calling for ring-fenced funding for holiday provision with an associated UK research programme to inform long-term policy.
The impact of this can “mean children return to school having fallen behind and in a poorer physical state
Kath Dalmeny, chief executive at Sustain, the alliance for better food and farming, said: “A wide-ranging group of organisations and individuals including charities, businesses, academics and funders, are increasingly concerned about the number of children struggling to eat enough or going hungry during the school holidays.
“
“Throughout these periods, parents have the challenges of managing increased childcare demands, heavier domestic bills and the cost of providing extra meals. Children living in these circumstances often experience multiple difficulties including hunger, poor-quality food, social isolation, learning loss and family tension. The impact of this can mean children return to school having fallen behind and in a poorer physical state than when they left school and the end of the previous term.” The Welsh Government recently announced a year of funding (£500,000 for 2017/18) for ‘Lunch and Fun’ clubs in areas of need during the school summer holidays.
Tracy is top of the class A school cook from West Yorkshire has scooped a coveted national title.
“It proves what a good job school chefs do, day in, day out, up and down the country to provide tasty, nutritious meals for millions of children.”
Tracy Healy has been named LACA School Chef of the Year 2017 by a panel of judges at the national final, which was held at Stratford upon Avon College, Warwickshire.
The annual competition is organised annually by LACA (Lead Association for Catering in Education) and is sponsored by Maggi Professional. Tracy’s winning dishes were: • Lamb kofta with coconut rice served • Rhubarb fool with with flatbread and mint salad ginger crunch Tracy works at Ravensthorpe Junior School, Dewsbury, where she caters for 280 pupils between 7–11 years. Having worked in the catering industry since leaving school, she has wide experience. She said: “I am so proud to have won the national title. With the skill amongst this year’s finalists being so high, I felt it was an achievement in itself to compete with such a talented group of people. All of this just goes to prove what a good job school chefs do, day in, day out, up and down the country to provide tasty, nutritious meals for millions of children.” Sally Shadrack, LACA national chair, said: “My congratulations go to Tracy Healy. Her success in taking the national title is a major achievement given the exceptionally high standard of culinary skills of all of this year’s finalists. LACA School Chef of the Year is a fantastic way of showing why every school should be striving for a high quality school meals service.
Healthy eating toolkit unveiled Public Health England has published a toolkit to help independent food businesses to provide and promote healthier options, as part of its plans to fight childhood obesity. For more information visit www.gov.uk/government/ publications/encouraginghealthier-out-of-homefood-provision
Date set for NSMW 2017 LACA has announced that National School Meals Week will take place from November 13 – 17 this year. The event is historically held in the first week of November, but has been moved this year because of difficulty in pinpointing when schools and local authorities are holding half term. www.thegreatschoollunch.co.uk
JUNE 2017 15
IRRESISTIBLY EASY DESSERTS DELICIOUS SPECIALITY MIXES FROM DAWN® THAT MAKE CREATING CLASSIC DESSERTS SIMPLE. WITH CHARLES SPENCE
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HEALTH & WELFARE
Calls for legalised standards for hospital food
17%
of hospitals said they serve food to patients in plastic ready meal tray s
>> Campaigners are calling for legal food standards governing hospital food. Supporters of the Campaign for Better Hospital Food want the government to enforce strict standards on meals served in hospitals in the same way that food in schools and prisons is policed. The call follows the publication of the campaign group’s Taking the Pulse of Hospital Food report, which shows half of hospitals in London are failing to meet basic food standards, and nearly two thirds are failing to cook fresh food for their patients.
27%
don’t ask patient s about their food experiences
Prue Leith, new Bake Off presenter and hospital food champion, who wrote the foreword to the research report, said:
Prue Leith
Hospital food has a deservedly poor reputation and NHS patients and staff deserve better. This report shows that at the moment most hospitals are not serving fresh, tasty and wholesome food so we must have legal standards, like those already in place for school food and prison food, to make sure good food is a priority in our hospitals.
20%
patients don’t provide l if they with a hot mea es miss mealtim
The responsibility for hospital food standards officially passed from the Department of Health (DH) to NHS Improvement (NHSI) in February. The Campaign for Better Hospital Food is concerned that this move means the government could slam on the brakes in the process of improving and driving up food standards. Phil Shelley, immediate past chair of the HCA, said: “Although this report highlights some positive examples, it appears to give a narrow view of what services should be like and does not fully consider the constraints hospital caterers have to work under. “The recommendations in the report - to cook fresh and on site and the pledge to bring that into law, bears no relevance to the financial constraints or actual infrastructure in place within hospitals. It also does not consider the strong government-led programme of private finance initiative (PFI) hospitals.”
Care home residents at risk of Acute Kidney Injury The NHS has launched a campaign specifically aimed at care homes to raise awareness of acute kidney injury (AKI).
“We now have dedicated drinks champions whose role it is to encourage residents to drink at least two litres of fluid a day.”
AKI is a contributing factor in the deaths of around 100,000 people each year in the UK. Older people are at increased risk, linked to a range of complex health conditions, including heart failure, diabetes, chronic kidney disease and dementia. The 400,000 people who live in care homes remain a very high risk group as they may not be able to take enough fluids due to physical frailty or may lose the ability to recognise they are thirsty due to dementia. Following a pilot scheme with 45 care homes, the campaign – called Think Kidneys - has developed a range of resources which are available online www.thinkkidneys.nhs.uk/aki/resources/carehomes. One of the care homes involved in the pilot was Boldmere Court. Operations director Kerry Jackson said: “We now have dedicated drinks champions whose role it is to encourage residents to drink at least two litres of fluid a day. We’ve also introduced jellies, ice cream and yoghurts, which provide an alternative way of increasing the fluid intake for residents. “We have stickers on each resident’s door showing what they like and don’t like in terms of fluids so that agency staff are aware.” Richard Fluck, programme chair and consultant renal physician, said: This isn’t just about stopping people from having to be admitted to hospital – it’s about taking simple steps to prevent suffering, pain and hardship for some of the most vulnerable and frail people in our society. Carers in care homes can make a very big difference in reducing the burden of this life-threatening condition.”
JUNE 2017 17
ADVICE FROM THE EXPERTS
Stand Out and Make Money Catering for Vegans! By Karin Ridger, director of www.veggievision.tv, “MC” at VegfestUK. Karin also advises Center Parcs, the Mail Online and writes for Leona Lewis’s blog too.
>> Over the past five years the word vegan has become rather sexy and cool – and even better is that catering for a meat-free, plant-based diet is very easy. So why plant-based?
First things first
There is a growing breed of people UK and worldwide who will travel for miles out of their way to be catered for. They are very loyal and will certainly carry out a great deal of promotion for you, telling friends, family and contacts about you for no cost once you look after their needs. On the whole they tend to be happy to splash out and simply love food and eating out. Also their dishes are suitable for practically everyone and unopened ingredients can last for months in the fridge.
• Make sure your vegan utensils are kept separate from the ones you
Once you decide to stand out from the others and cater for us loyal customers put a sign in your window, flyers on the counter, contact the local media, maybe even work with some of the veggie and vegan local contacts and have an open evening for them. You must let people know that you are catering for their needs. And use the power of social media, post delicious images of your vegan options and watch them being liked and shared….
use to prepare meat. A vegan sausage sandwich is not acceptable if it is cooked with the meat sausages either.
• Make sure that there is a separate space for grilling or a new pan for frying.
• Pizza Hut even use different coloured handles on their pizza servers – green for veggie pizzas and black for meat ones. This is appreciated by their veggie customers.
• You can get a dairy-free version of everything now – vegan cheese, dairy-free margarine, yoghurt, ice cream – even snitchels, hotdogs, bacon and mince.
• Longlife soya milk can be kept for about a year in the cupboard. It makes a much nicer, frothier latte and is delicious in porridge too.
• Easy steps could be to make sure that one of your soups is always meat and dairy free – no meat stock or butter.
• Check ingredients of pasta – dried pasta is usually egg-free and therefore vegan friendly.
“Dessert is an area that has yet to be worked out properly vegan-wise by the catering trade – I have no idea why!“
• And think of other ingredients that you have that could add some pizzazz to a plain salad – avocado, apple, raisins, pineapple, sweet potatoes, asparagus, raw onions, raw mushrooms, sweetcorn….
• Dessert is an area that has yet to be worked out properly vegan-wise by the catering trade – I have no idea why! You will be a huge winner to your potential new loyal clients if you offer anything except fruit salad.
• Again there is a dairy-free version of cream, yoghurt and ice cream. Cakes, flapjacks and more can be made or even bought in.
You can get a dairy-free version of everything now - even chocolate!
JUNE 2017 19
Food for Life D HELife RE Food SERVEfor
Premier Foods are proud to have joined the prestigious Food for Life Supplier Scheme which means caterers that are part of the ‘Food for Life Served Here’ scheme can purchase some of the UK’s biggest brand names, including McDougalls, Paxo and Ambrosia, with the reassurance that they meet the scheme’s entry level criteria. Here we explain a bit more about the scheme and how Premier Foods can support you.
e’ awards
Her The ‘Food for Life Served
ndards are set by an Bronze, Silver and Gold sta re’ He ved Ser s from Life for od The ‘Fo de up of industry expert Committee, which is ma independent Standards a wide range of sectors. harmful additives These focus on removing . rds nda sta d fixe has of food available is The Bronze award ensuring that the majority and nu, me m the m fro s fat and trans t meat is traceable and fro o focus on assurances tha als y The y. shl fre . ed rds par pre lfare standa st to minimum animal we farms that adhere at lea nts rds are assessed on a poi The Silver and Gold Standa lly nta me iron env on ethical, system, rewarding spend ts, ien red ing al loc and friendly healthy eating easier. ke ma t tha s ion act for and e a range of products At Premier Foods we hav level standards and nze Bro available that meet help caterers gain we can provide advice to Gold awards. points achieve Silver and
What is Food for Life Served Here? ‘Food for Life Served Here’, previously known as the Soil Association’s Food for Life Catering Mark, is a widely respected scheme recognised by the Department of Health, Department for Education, and the Government’s Plan for Public Procurement. The scheme is raising the standards of food quality, provenance, and environmental sustainability in public and private sector catering. The scheme is growing rapidly with 1.6 million meals served daily in the UK and caterers are looking to the supply chain to offer products that meet the Food for Life Served Here standards.
What is the Food for Life Supplier Scheme? As a proud member of the Food for Life Supplier Scheme, Premier Foods offers a number of products within our foodservice portfolio to help our wholesale customers and caterers meet this need and add real value for their customers. The Food for Life Supplier Scheme means that customers can benefit from our commitment to ethical sourcing, traceability and providing products which meet the Food for Life Served Here standards. It means we can better meet your specifications
for healthy food and local sourcing and as membership of the Supplier Scheme means we can help supply evidence and audit trails to support you throughout inspections.
Why it adds value As members of the Food for Life Supplier Scheme we can provide compliant products and the relevant evidence to support caterers with inspections as well as supporting customers on contracts and tenders. We can help save caterers time and provide reassurance that our products meet ‘Food for Life Served Here’ standards. We can provide information about where our products comes from to help you inform and educate your customers.
www.premierfoodservice.co.uk @PremierFoods_FS
@PremierFoods_FS
SPECIAL FEATURE
Calling all chef lecturers! We have a Challenge for YOU
This month sees the official launch of the Country Range Student Chef Challenge 2017/18 – and we’re urging chef lecturers across the UK to enter. It’s one of the most prestigious events in the catering student calendar and the accolade that every college lecturer wants to win. Each team is made up of three full-time students, who will be required to plan, cook and present a three-course, three-cover meal on a specific theme, which will be unveiled next month. The Country Range Student Chef Challenge is run in association with the Craft Guild of Chefs and judged to professional competition standards. Regional heats will follow the paper judging stage, and the finalists will do battle in the Live Theatre at Hotelympia in London (March 5-8) in front of a packed audience. Coral Rose, managing director of the Country Range Group, said: “The Country Range Student Chef Challenge champions the chefs of the future and provides a brilliant platform for students to showcase their skills and talent to key influencers and employers within the foodservice industry. “I would urge all chef lecturers to consider entering a team. It is a wonderful opportunity to gain experience of competitions – and the rewards if you win are fantastic, not only for the students but for the college as a whole.”
The Country Range Student Chef Challenge is an opportunity to showcase what you can do. It differs from other competitions in that it’s kitchen-led whereas a lot of competitions are ‘cook and serve’ with a front of house element. The key to success is reading the schedule and understanding the brief, and coming up with a menu that matches the brief and suits the students’ capabilities.
- Ian Jaundoo, executive chef, City of Liverpool College
The Standard
Here’s what some of the chef lecturers in last year’s final had to say: The Country Range Student Chef Challenge is one of the biggies. It’s a great experience – once in a lifetime – and the girls will remember it forever. It is the pinnacle of their careers. Winning has brought fantastic publicity to the college too and it will look brilliant on the girls’ CVs.
- Annmarie Farr, lecturer of the winning team from Ayrshire College “The Country Range Student Chef Challenge is a very important part of our curriculum and it encompasses all of the skills they have learned at college and puts them into context.” - Bob Oberhoffer, chef lecturer, City College Norwich
Are you up for the next Challenge? For more details and how to enter the Country Range Student Chef Challenge 2017/18 visit www.countryrangestudentchef.co.uk. JUNE 2017 21
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What a great way to start June than by reading Annmarie Farr showing you some great ways to cook with Country Range Vegetable Bouillon. Each of these chefs who write their ‘Five Ways to Use’ really would love you to try them out and explore the exciting things that you can do with quality ingredients. As you read this we are getting ready for our annual awards at the Westminster Park Plaza where we will enjoy the company of 850+ chefs and fellow caterers to celebrate a whole host of talented chefs, and none more so than three, who will not be enjoying the food, but helping to cook it. They are, of course, Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska from Ayrshire College - the winners of this year’s Country Range Student Chef Challenge. What a prize, the chance to cook for their peers! We’re also very excited about the 2017/8 Challenge, which launches this month. We are in competition season and have just finished both the Wessex and 3 Counties Salon competitions where we, again, saw determined young chefs really going for it. Next on our radar is the Universal Cookery Food Festival, this year taking place at Padstow in Cornwall. National Chef of the Year entries have closed, and the line-up for the semi-finals is looking as strong as ever. Our Graduate Awards are also coming together, with semi finals happening during this month and, over the next couple of years, we are hoping to see some of the Student Chef Challenge winners appearing within this competition. I have just come back from Venice where I had the chance to look at some great new ovens and other cooking equipment, sometimes I cannot believe just how much equipment comes on year on year. It was only a few days ago at the BFFF dinner where we presented the Catering Product of the Year for the best new overall product for 2017. Keep cooking!
Andrew Green
Five ways to use...
Vegetable Bouillon
Every great dish needs a fantastic base and, if you don’t have time to make your own stock, Country Range Vegetable Bouillon is the perfect solution. With a growing number of people in the UK choosing to follow a vegan, vegetarian or flexitarian lifestyle, this versatile product is a professional kitchen must-have and can be used to add depth of flavour to a whole host of dishes, as Annmarie Farr, chef lecturer of the 2017 Country Range Student Chef Challenge winning team, demonstrates…
1. Spring vegetable broth A light soup with vegetable boullion paste as the base and making the most of spring vegetables, this can use whatever takes your fancy and what’s best from the market or supplier which could include the following: asparagus, broad beans, fennel. Some cannellini beans or even a diced Ayrshire or jersey potato would make a lovely addition – skin on of course.
2. Pepper and wild mushroom risotto Getting a good stock is key to a flavoursome risotto and Country Range Vegetable Boullion paste fits the bill perfectly. We like to add diced peeled roast red peppers to the finished risotto along with Parmesan for a touch of richness.
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
Use as a marinade for vegetables, fish or meat - perfect for barbecues
3. Vegetable wellington with roast vegetable gravy Often vegetarians rely on the pasta option but on our menu we like to give some substance to our vegetarian option and this dish is a perfect non-meat dish. Layer chargrilled slices of aubergine, courgette and roast pepper with a duxelle, wrap in lattice puff pastry, glaze and bake until golden. The boullion is used for the gravy, deglaze the pan with red wine and veg stock, reduce and thicken slightly if required.
4. Marinade Mix the paste with some oil, garlic and herbs, and use as a marinade for vegetables, fish or meat, perfect for a barbecue.
5. Poaching liquor We actually used vegetable stock for poaching the chia seed dumplings for our starter of Mushroom consommé, Chai seed dumplings, pickled mushrooms, textures of onion and broccoli for the Country Range Student Chef Challenge final. This helped add flavour to a normally bland component of the dish.
About Annmarie Farr
Annmarie Farr
Annmarie has worked as a hospitality lecturer at Ayrshire College for nearly three years. Prior to that she lectured at Newbury College in Berkshire for almost 10 years. Her team of three students - Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska - triumphed in the Country Range Student Chef Challenge 2017 final held at ScotHot in Glasgow. Their prize includes the once in a lifetime opportunity to work with the Craft Guild of Chefs’ Culinary Team in catering for over a thousand guests at the Craft Guild of Chefs Annual Awards 2017.
JUNE 2017 23
FIVE WAYS TO USE
Competition season
W E N
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Robinsons Refresh’d contains a minimum of 21% fruit juice from concentrate. Contains naturally occurring sugars. Robinsons and the Robinsons Arch device are registered trademarks of Robinsons Soft Drinks Limited.
S IM RE AL PLY FRUI T NO A D SUGADED R
THE MELTING POT
Dishy ideas for dinky diners According to ‘State of the Nation – What children in the UK are eating’, 86% of parents worry about how their child eats and 26% want to see restaurants offering more fruit and veg on children’s menus. With 38% of parents saying they eat out with their children at least once a week, is it time to give kids’ menus a shake-up? Forget chicken nuggets and chips, today’s youngsters want something more adventurous – and their parents want it to be healthy – so what is the solution? Here eight chefs and industry experts provide the answers…
Andy Young
executive chef at Planet Hollywood, which has been named (for a third consecutive year) as London’s No.1 Child-Friendly restaurant It’s the same with creating great quality food for adults, we always start with the freshest, most natural ingredients possible. We create all of our tomato sauces from scratch, so we know there are no additives or preservatives in them. It takes a bit longer to prepare, but quality, carefully prepared ingredients are much tastier, so that means we can then limit adding the sugar or salt to a dish.
26 JUNE 2017
It’s ok for kids to have treats, but also, it’s easy to make the treats into a healthy option. For example our burgers are 100% high quality beef and they’re grilled, our world famous Chicken Crunch uses only the leanest chicken breast and it comes served with crunchy, spiralised carrot which little ones love!
Ian Nicholson
EYFS chef, Queen Ethelburga’s College A great way to get children to eat more protein and vitamins is by offering them pulses. It’s no great secret how much children love baked beans, so why not build on this by offering them other tasty pulse-based meals such as Five Bean Chilli, or Chickpea Korma, or by enhancing a tomato or curry sauce by pureeing lentils into it. Pulses can even be made into healthy dips such as hummus or refried beans and made fun for children to eat by serving them with colourful, crunchy salad and vegetable sticks – irresistible!!
to entice children to eat m fruit and vegetables catererore can make dishes more s fun for them visually Mark Rigby
executive chef at Premier Foods Nearly three quarters of British parents think restaurants should encourage children to try new ingredients and healthier foods they’ve not tried before. Chefs could consider offering smaller portions of some dishes from their main menu to encourage children to try more ‘adult’ and adventurous flavours. Chefs could also look to add new ingredients to expand their traditional children’s menu – our McDougalls Steamed Buns for example are an adaptation of the traditional Japanese Hirata buns but provide the perfect carrier for pulled meats or even hotdogs – perfect for smaller hands and easy portion control. (Full recipe available at www.stiritupmagazine.co.uk/recipes.)
THE MELTING POT
Darren Chapman
development chef, Nestle Professional Serve these tasty and nutritious fish dogs. Fish flakes mixed with mash and herbs, coated in Maggi Lemon & Herb Crunchy Bake and oven-baked. It’s a great way of getting children to eat fish as it’s all hidden inside the crispy coating. Delicious served in a hot dog roll with Maggi Rich & Rustic salsa sauce, and some vegetables. The kids are sure to love them.
Sam Rain Sosa
development chef I think to entice children to eat more fruit and vegetable we need to make it more fun for them so I’ve created this recipe for Mango and Raspberry Spaghetti.
The fruit spaghetti brings an element of fun but also is very healthy for Chefs could them. I’ve only used consider offering smaller portions raspberry and of some dishes from mango puree their main menu to which you can encourage children to make yourself or try more ‘adult’ alternatively buy and adventurous puree in (ensure that flavours. it doesn’t have a high sugar content) and then I’ve used Sosa Vegetal setting powder and tubing to make the spaghetti. The spaghetti can be made in any flavour, sweet or savoury. Full recipe www.stiritupmagazine. co.uk/recipes.
Marie Medhurst sales director at Bannisters’ Farm
Baked potatoes are perfect for persuading children to eat healthy, nutritious dishes. Giving children choice over their food can help make dining out an experience they’ll enjoy, so invite them to select their own filling. The menu might include mild chilli con carne, sausages and beans, tuna and sweetcorn, and a range of other familiar, comforting toppings that can be customised with ‘hidden’ vegetable purées and finely diced fresh vegetables.
Fergus Martin
Major’s development chef Whilst pizza, burgers and chips may still be popular picks, kids’ menus need to reflect the increasingly more internationally educated palate of today’s child, who is more at home with world cuisine and mirror of the kind of food the adults
will be eating themselves. What better way to encourage children to try something new and embrace good food? Provided with more exotic options or mini portions of adult mains, a deliciously fragrant Pan-Asian noodle broth, a Mari Base Moroccaninfused halloumi and squash wrap or a Bombay potato chapatti with fresh spinach leaves and side of yoghurt, it is surprising just how many children will autonomously go for the more adventurous option.
Rachel Neale
senior marketing manager for Uncle John’s Signature Hot Dogs A ‘Build Your Own Hot Dog’ menu can coax children towards healthier dishes. Choose good-quality dogs in a range of size options, to suit a variety of age groups and appetites. Offer a choice of readymade sauce toppings such as Cajun & tomato sauce customised with puréed courgette and carrot, and serve with grilled corn on the cob, peas, carrot batons or sliced peppers. Look towards world cuisine for menu inspiration, from Mexican with cool salsa, sour cream & chive dressing and grated cheese, to classic American, criss-crossed with tomato ketchup and English mustard, served with curly fries and salad.
JUNE 2017 27
THE MELTING POT
Keep it simple, says Theo >> Theo’s Simple Italian at Hotel Indigo, London Kensington recently launched its first children’s menu by acclaimed chef director Theo Randall.
>> Specially designed so families can enjoy authentic Italian cooking together, the three-course menu aims to make children feel ‘grown up’ when dining alongside their parents and is inspired by the growing demand for restaurants to offer children high quality, wholesome food. We caught up with Theo to find out more…
“enjoying good food from an early age will make children less fussy with food in later life”
Unfortunately children have been exposed to lots of fast food so they have grown to like a certain taste. Did you find a demand for child-specific menus before creating your own or is this to try and encourage the demand? I just think that children should enjoy good food from an early age as this will make them less fussy with food in later life and appreciate good produce.
Which dish on the menu are you most excited about? Why do you feel so passionately that children should be able to dine in restaurants alongside their parents/other adults? When I was growing up my parents would always take us to restaurants, I loved the experience and it is a great way for children and their parents to spend quality time. It taught me to treat the occasion as being special so my sisters and I were always very well behaved.
What inspired the kids menu at Theo’s Simple Italian? When creating the menu I wanted to give the children an experience that used the same ingredients we used on the a la carte menu. Children have very sensitive palates so when cooking for them it is important to stick to primary flavours so not to complicate their idea of what they are eating.
How important do you think the social aspect of eating out is to kids? From my upbringing it gives the children an important understanding of food being part of a social experience.
28 JUNE 2017
I love the Sea Bream with courgette fritti because I think children should try fish from an early age and fresh fish will give them an experience that will make them more adventurous and less likely to dislike fish when they are older, also the combination of the juicy Sea Bream fillet with crispy courgettes is delicious.
Do you think schools are doing enough to instill healthy eating into kids? Having spent time cooking for children in schools I think the schools are trying much harder to cook good food but unfortunately the children have been exposed to lots of fast food that is not necessarily good for them and may contain large amounts of saturated fats, so they have grown to like a certain taste. A school meal is so important as it might be the most nutritious meal of the day. I think having something like raw vegetables like peeled carrots, cucumber and crispy lettuce quarters dipped in something like hummus is a great way for kids to start a meal. Carbohydrates are always seen as being fattening but are really important to a healthy diet especially for growing children, so a simple plate of pasta with fresh tomato sauce is a delicious and healthy meal.
MCA
It is probably of no surprise that the channel most frequently used by adults, where children were also present, is fast food; however one channel that is growing in importance for children eating in it, is branded restaurants.
By Mark Wingett Editor, MCA. Eating and Drinking Out Market Insight
The changing tastes of children >> MCA does not actually conduct research with children, or anyone under the age of 18, due to research restrictions, however our Eating Out Panel provides a lot of detail on occasions where children have been present. The MCA survey asks adults about their last eating out occasion, where they’ve been, what they ate, and who they were with, including the number of children in their party and the reason for choosing the venue, i.e. child friendly.
appreciate the theatre and the sense of excitement, plus the non-sushi food elements (like Chicken Yakitori) appeal to everyone. So the key message around children’s eating habits is that they are changing, becoming more adventurous, more aware of healthier eating, and more expectant of something exciting. If you want to keep children eating happily this summer, give them the chance to try something different.
The variety of campaigns around healthier eating, school meals, 5-a-day, and influencers such as Jamie Oliver or even MasterChef, are having a growing impact on children’s eating habits, what they like, or where they like to go. Whilst small children have their eating habits dictated by their parents, we are seeing that older children and teenagers are choosing where they want to go and what they want to eat. Restaurant chains such as Yo!Sushi, Las Iguanas and Byron are attracting teenagers and older children, who are wanting more ambitious meals and are demonstrating a change in tastes. Previous children’s favourites such as Pizza Express, or Harvester are in danger of becoming old-hat, and indeed the drop in sales at Harvester (which are not just down to children’s visits) have forced changes. Now, not all children are going to be fans of Yo!Sushi, but those that do eat there
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30 JUNE 2017
27/03/2017 13:54
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.
Worries over childhood obesity and high sugar intake amongst youngsters are constantly in the news and we chefs can play our part to help young people learn healthy eating habits. It’s important to get as many nutrient s into children’s meals as possible – whether you’re working in the profit or cost sector - but some children are scared about seeing vegetables so try finely dicing them. That way, they become invisible as they cook out, particularly in things like stews and casseroles. You can make a great Bolognese sauce with 50% vegetables, which reduces the meat content and therefore the cost,
and means it will be packed with flavour and nutrient s. Try to work on using 1kg meat to 1kg vegetables (finely diced carrots, onions and celery) and then add Country Range Tinned Tomatoes. It’s good to encourage children to eat fish from an early age but many are put off by the strong smell and flavour of oily fish, which contain the most Omega oils, so try making fish cakes with a mixture of strong fish and very light flavoured fish to get the best of both worlds. You can counterbalance the ‘fishiness’ by adding lemon and parsley, or cheese in a fish pie. Coat the fish cakes with a breadcrumb mix for an appealing texture and serve with dips like Country Range Real Mayonnaise and Country Range Tomato Ketchup so they can be eaten as finger food, which kids love.
Make your own dipping food like chicken goujons and fish fingers so you know exactly what is in them, and batch cook them and freeze them. Teenagers are much harder to cater for. They’re coming of age and making their own choices. Most of the time they’ll choose things that their peers want and is exciting to eat. More often than not that’s something that resembles fast food so make your own healthy versions and shallow fry or bake instead of deep fry. Handheld wraps are always a big hit and follow the lead of teen favourite Subway and offer the opportunity to customise sandwiches.
Paul Dickson
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JUNE 2017 31
On the Range
ON THE RANGE
The Leading Independent Foodservice Brand
Slow-braised lamb shoulder
Jason Shaw
“I use Country Range Red Cooking Wine because it’s got the right amount of seasoning and is rich without being overpowering”
As head chef at an award-winning farm attraction, Jason Shaw has access to some of the finest ingredients Suffolk has to offer. Visitors who dine at the Barmy Barn at Easton Farm Park, Woodbridge, are treated to a range of delicious dishes featuring home-reared meat – and this slow-braised lamb shoulder served with sweet pickled red cabbage is a firm favourite with young and old alike. “Everyone loves the tenderness of slow-cooked lamb – the shoulder is an underrated cut and a lot of people think it’s going to be fatty but that’s not the case,” says Jason, who has worked in foodservice for 25 years. “The gravy jus is packed with flavour. I use Country Range Red Cooking Wine because it’s got the right amount of seasoning and is rich without being overpowering. It’s not too dry either – it certainly gives rival products a run for their money!” The perfect accompaniment is Jason’s homemade sweet pickled red cabbage, which includes a number of his favourite Country Range products. “Redcurrant Jelly reduces down really well and goes nice and syrupy. It’s not too bitter either and is packed with fruit,” adds Jason.
Ingredients Slow-braised lamb shoulder 1 joint of boned and rolled Suffolk shoulder of lamb 1 A10 tin of Country Range Chopped Tomatoes 1 crown of garlic washed and cut in half but not peeled 4 pints of Country Range Vegetable Bouillon 2 large onions roughly cut but not peeled 3 large local Suffolk carrots Fresh garden rosemary, 2 healthy sized sprigs washed and left whole 1 litre of Country Range Red Cooking Wine
Method 1. For the sweet pickled red cabbage, place all ingredients into a large saucepan and slowly cook down until sweet, sticky and tender. Do not cover with a lid as you need the moisture to slowly evaporate.
Sweet pickled red cabbage 2 large red cabbages, finely chopped 200ml of Aspall cider vinegar 1 pint of Country Range Orange Juice 6 Suffolk eating apples, grated 500g of Redcurrant Jelly 200g Demerara sugar 1 stick of Country Range Cinnamon
2. Place the lamb shoulder and the other ingredients into a deep roasting tray and cover with Country Range Parchment Paper and Country Range Tin Foil then bake at 140°C for six hours. 3. Serve with new potatoes and sweet pickled red cabbage.
JUNE 2017 33
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Summer slurpers and cocktails >> In the sunny, summer months, fruity and more refreshing, longer drinks tend to replace the shorter and more alcoholic ones. There are a variety of cocktails that go down well during the summer like Spritz white wine spritzer or Aperol Spritz are very popular ones. This type drink tends to have a base and then is lengthened with a sparkling wine or mixer. Long drinks are also popular and are usually served in long glasses with a based spirit then mixed with liquers, juices and/or a sparkling drink. Pimm’s and lemonade is a good example.
Sangria is also a good option. You can find a myriad of recipes on the net, and it’s a great drink to serve as a sharing drink in jugs.
One Tree Hill
Using seasonal fruits, herbs and fruit juices is great as that is what people expect
• 40ml gin • 15ml camomile syrup • 20ml fresh lemon juice • 15ml Italicus Rosolio di Bergamotto • Elderflower tonic
Shake all the ingredients except the tonic then pour into an ice filled highball glass and top up with elderflower tonic. Garnish with zest of orange and lavender.
So, what about ingredients? White and lighter spirits tend to be preferable to heavier and spicer spirits at this time of year. Also using seasonal fruits, herbs and fruit juices is great as that is what people expect and good from a business point of view as it’s cost effective. You can be very creative with ice and make ice cubes out of juices to add an extra layer of flavour, or create fresh fruit or fresh herbs or edible flower ice for an extra visual effect as well as flavour. I leave you with a recipe of my own. Luca Cordiglieri, president of the UK Bartender’s Guild
JUNE 2017 35
RAISE THE BAR
RAISE
Frozen drinks - where the cocktail is made in a blender, slush puppy machine or just simply served over crushed ice – are a big hit in the heat for obvious reasons. Piña Colada is an old school example, and the most recent craze in this category is Frosé. Whirred from a combo of strawberries, frozen rosé wine, and grenadine, and fortified by a shot of vodka, it’s being hailed as the “it” drink of summer 2017.
LEADING LIGHTS
Leading Lights
Robert Quehan After an impressive career working at The Ivy and The Dorchester under legendary chefs Anton Mosimann and Henry Brosi, Robert Quehan switched his attention and expertise to the care sector taking up the post of head chef at The Redwood Bistro, which is part of Bishopstoke Park retirement village in Hampshire. The bistro is the first care home restaurant in the country to gain a coveted AA Rosette for its food, and it opens for dinner three nights a week and serves outside diners as well as residents of the village and care home.
You have worked under some legendary chefs, including Anton Mosimann. What’s the best piece of advice you have been given and by whom? During my time as a chef I have been given lots of excellent advice, most of which has understandably been in regards to style of cooking, specific techniques and, later in my career, good tips about managing people. One specific piece of advice was given to me by a chef named Zak El Hamdou who told me to make sure I understood the foundation of cooking before experimenting.
Tell us about your experiences working at The Ivy and The Dorchester. The Dorchester was a daunting place to work at the beginning. I was a commis chef alongside a brigade of 100 chefs. I learnt discipline; for example, having to change my uniform twice a day and perfectionism in the kitchen was essential. When I moved to The Ivy, it was very fast paced. We would cater for 200 for lunch, 150 pre theatre and 100 after. The hours were long but that is the reality of working in a top London restaurant. I hope that the warrior attitude between chefs fizzles out as the old school chefs start to retire.
Why did you choose to make the move into care sector catering? This move was made by chance. The job was advertised and I wanted a challenge - I wanted to use my knowledge and expertise in good food and bring these skills into an environment in which
36 JUNE 2017
I could serve care home residents. My view was that residents of care homes deserve to eat and experience good food as much as anyone else.
How does it differ from working in some of the capital’s biggest name restaurants? The main differences are working fewer hours and dealing with a greater number of dietary requirements. We also cater for residents living with dysphagia, which requires a creative approach, as we must design dishes which these residents can eat without fear of choking but which also look appetising.
How have you had to adapt your dishes to suit your clientele? I use braising techniques more regularly, for example I would choose to use beef cheek and braise that overnight as opposed to sirloin. I haven’t had to adapt many dishes to the suit the clientele as many modern techniques, such as sous vide, and long braising work well in this environment.
The Redwood Bistro is the first care home restaurant in the country to win an AA Rosette. How did it feel to get it? What do you do that stands you apart from other care home operations? When I received the AA rosette I was extremely happy for myself and for the team. It shows that opinions people have about care
Ingredients Rabbit
5 farmed rabbits 5 large carrots 10 shallots 1tsp garlic
My view was th homes deserve toatearetsiandedntexspeof care good food as much as anyone rielence se. homes and age exclusive developments can be changed. We treat the clientele at this establishment as we would treat clientele from any other restaurant. We don’t see them as older people in a retirement village; we value them as our customers and diners.
How do you think care sector catering is perceived in general? At the moment, negatively, but this is the perception that I am trying to change. If you had asked me in London would I be keen to be a chef cooking for a retirement village and care home within the village, the answer would have been no. The opinion is that the food is brought in, cooked in a microwave, and is not very appetising. Older people who are of retirement age have higher expectations than previous generations and as a sector we need to deliver against this demand.
What advice can you offer to fellow care sector chefs to help them improve their offering? My advice/question to other chefs cooking for care home residents would be ‘Would you eat it?’ If the answer is no then something needs to change.
You’ve been dubbed a “trailblazer” by the AA. What can we expect to see you do next? (A Michelin star perhaps?)
Pasta
500g 00’ flour 14 egg yolks
1 bottle sherry 1 bottle white wine 2lt demi-glace 300ml sherry vin
75ml olive oil 75ml water
Herb crust
Mix of fresh herbs (i.e. thyme, rosemary, tarragon etc.)
Shallot purée
10 shallots ½ a bottle Sauternes wine
200ml olive oil 2 lemons, zested
20g salt Pinch of saffron
100g bread crumbs 125g butter
Salt/pepper to flavour
Method 1. First, prep the rabbits, saving the legs and shoulders for braising
2. To make the pasta add all ingredients except water and saffron to the robot coupe
Salt to flavour
Rabbit loin is very tender and we braised the legs for the tortellini for a long time so it suits the clientele.
3. Warm the water and saffron together and add to robot coupe and blend
4. To braise the legs and shoulders of the rabbit, first marinate in sherry vinegar, olive oil and lemon zest for 12 hours
5. Dice the carrots, shallots, and leeks 6. Take the rabbit out of the marinade and pat dry. Sear off the rabbit evenly in a large pan, then take out and lie on a tray
7. Cook the diced vegetables in the same pan. Once cooked, return the seared rabbit to the sherry and white wine and reduce by half
8. Once reduced, add demi-glace and slowly simmer until tender
My main focus is to achieve the next rosette. As for going for the Michelin star, maybe later down the line, but not at this stage.
9. Remove the rabbit and leave to cool. Slowly reduce the
And now for three questions that we ask all of our Leading Lights…
10. Place the seared rabbit in a bowl, add 200ml of the
1. What are your three kitchen secrets? i) After prepping live scallops, I cover them in ice cold R.Whites
remaining liquid to a jus consistency prepared sauce and season to taste. Assemble the tortellini around this
lemonade to firm them up and help caramelise.
Shallot purée
ii) When I marinate my foie gras with port and cognac, I add a touch
but with no colour
of vanilla which brings out the flavour and works really well.
iii) I wouldn’t be without my Wustoff seated knife! 2. What is your favourite ingredient and why? My favourite ingredient is Selsey crab. I would even drive an hour to Selsey to get it! Nothing needs to be added to this, I just enjoy the taste of the crab and the sea.
3. Please could you share your favourite recipe, along with your reasons for choosing it? I chose the dish because the rabbit loin is very tender and we braised the legs for the tortellini for a long time so it suits the clientele.
1. Finely slice the shallots and sweat in a pan until nice and soft, 2. Add wine and simmer gently for one hour. Blitz all purée ingredients in a food processor, then strain and chill
To serve
1. Pan fry the loin of rabbit and spread herb crust on one side 2. Warm the shallot purée and blanch the tortellini in salted boiling water for 5 minutes
3. Blanch baby carrots 4. Assemble as picture
JUNE 2017 37
LEADING LIGHTS
Sherry Braised Rabbit with Saffron, Fresh Tortellini and a Shallot Purée Serves 20
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Cooking Sauces
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A great, hearty vegetarian dish as a main course or side dish
or Pork for Add Chicken at version a quick me he e Creme Fraicdip m so h it w ix y M e for a zing or Mayonnais
Sweet Potato Tikka Ingredients
Method
1kg Uncle Ben’s Tikka Masala sauce
1. Colour the potato, onion, carrots in a pan with a little oil
800g Peeled diced Sweet Potato 2 Red Onions diced 300g Carrots diced 125g Fresh Spinach 100ml Water or Veg Stock
2. Add the water or stock and stir in the Uncle Ben’s Tikka Masala Sauce 3. Simmer for 20 minutes until the potato softens
Fresh chopped Coriander to garnish
4. Season, fold in the spinach, and finish with chopped coriander
Oil for frying
Serves 10
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industry news
Chefs’ “Obsession” raises £32k for charity >> Hospitality Action, the trade charity for the hospitality industry, received an extremely generous donation of £32,000 from Obsession, Europe’s leading gastronomic event. Taking place earlier this year at Lancashire’s The food luxury award-winning festival saw 22 boutique hotel, industryNorthcote, the food acclaimed chefs festival saw 22 deliver exclusive industry-acclaimed menus chefs deliver exclusive menus across 17 consecutive nights including, John Williams of The Ritz and James Close of The Raby Hunt Inn and Restaurant. Nigel Haworth, patron of Hospitality Action and chef proprietor of Northcote, said: “Obsession is a celebration of the best talent our industry has to offer and as much as it’s important to celebrate the great work going on across the industry, it’s equally important to recognise the issues many are facing every day.”
>> Six chefs have emerged triumphant in Callebaut’s Make It Special competition, each winning a trip of a lifetime to Belgium to go deeper into the world of chocolate. Scooping the top prize in the 18-21 year olds category, Dominic Hutchings – commis pastry chef, Coworth Park Hotel – will be joining gold winner in the over 22’s group, Eszter Takacs, pastry chef, Shutishuti Patisserie.
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For more information about Hospitality Action visit www.hospitalityaction.org.uk
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FOOD & INDUSTRY NEWS
Food &
Dominic Hutchings Eszter Takacs
industry news
SOFT DRINKS POTENTIAL REMAINS HUGE SAYS BRITVIC >> New research by Britvic reveals that the soft drinks category is continuing to flourish in the foodservice and licensed channels and is set for further growth as consumers continue to embrace the healthy living trend. Despite economic uncertainty following last year’s EU referendum and the government’s Soft Drinks Industry Levy, soft drinks have continued to grow with a total value of £6.7billion, up +3.3% since 2015. Britvic has identified four main drivers of growth: • The continued trend for premiumisation • Increased incidence of socialising occasions that involve food • Consumer interest in healthy living • Improvements made to personalise consumers’ experience in outlet Russell Goldman, commercial director – licensed, foodservice and leisure at Britvic GB, commented: “Competition for the leisure pound isn’t going to get any easier for operators in the year ahead, but the good news for them is that if they get their soft drinks offering right, tailoring it to their customers’ needs and focusing on creating sensational experiences for them, they can unlock further potential from the category and reap the rewards.”
LMc 1-2 page Stir it up April 2017-paths.indd 1
Soft drinks have continued to grow with a total value of £6.7billion
BFFF highlights how frozen food can help foodservice reap rewards >> British Frozen Food Federation (BFFF) has launched a new information booklet aimed at caterers and chefs, to highlight the benefits of using frozen food in a foodservice environment. Independent research cited in the ‘Fantastic Frozen’ booklet claims that 86% of chefs agree that 95% of chefs products are frozen at their peak use frozen quality while 95% of chefs use frozen ingredients daily. ingredients
daily.
John Hyman, chief executive of BFFF says: “Frozen food can support caterers as they adapt to meet customers’ changing expectations of eating out. As customers are becoming influenced by other cuisines and expect seasonal food all year round, frozen offers a huge benefit in that the process of freezing offers year-round availability of seasonal ingredients. “In addition, with peak dining periods becoming less predictable, the portion control of frozen food offers caterers a tasty and healthy solution that cuts food waste from food going bad or being leftover in quiet periods, reducing costs in the process.” The booklet can be found at www.bfff.co.uk/wp-content/ uploads/2017/03/BFFF-Mythbusters.pdf.
30/03/2017 09:47
JUNE 2017 41
FOOD & INDUSTRY NEWS
Food &
Exclusively for customers of The Country Range Group
Child’s play To tie in with our focus on catering for children this issue, we’re helping one lucky caterer to keep young diners entertained. Our winner will receive a set of Kids Cutlery Pouches and Tablemats with Napkin. Young minds are easily bored, so stocking these in your dining room can help keep kids stimulated whilst the adults enjoy a relaxing meal. Each set contains 100 fun packs that include six colouring pencils, a colour-in cutlery pouch with a coloured napkin and an activity-filled place mat a set of that will keep the young Kids Cutlery ones busy throughout the meal. Pouches
WIN
Get equipped to cater for kids! If you’re touting your eatery as being child-friendly, then you need to make sure you’re fully equipped WIN to deal with the £150 voucher little darlings. That means providing highchairs which conform to safety standards, and suitable crockery and cutlery.
to spend at Nisbets
To help get you started, we’re giving away £150 in vouchers to spend at catering supplier Nisbets. To enter, simply send an email titled ‘Nisbets’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk
Entering is easy, simply send an email titled ‘Kids cutlery pouches’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.
Wrap it up! The award-winning range of Wrapmaster dispensers provide effortless dispensing of film, foil and baking parchment. The Wrapmaster Duo is a versatile 45cm wide dispenser capable of dispensing two types of material. It takes up 40% less space than having two dispensers and can distribute cling film, foil, baking parchment, foil lined parchment and roasting film. Wrapmaster are offering 20 readers a Wrapmaster Duo dispenser plus one case of cling film and foil. One lucky winner will scoop £50 in Love2shop vouchers.
WIN
a Wrapmaster Duo and £50 Love2Shop vouchers
For your chance to win, simply send an email titled ‘Wrapmaster’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk.
Making Food For Life easy! Kerrymaid has teamed up with Country Range to offer five Stir it up readers an exclusive chance to win a selection of Kerrymaid products, all of which have been approved by the Soil Association’s Food For Life Catering Mark. These products, used by Jeanette Orrey MBE, will help you to dish up nutritional and tasty school meals for children, and create menus inspired by the lady herself. By using Kerrymaid’s portfolio, achieving the Food for Life standard of 75% freshly prepared meals is easier than ever. For your chance to win tell us your school’s favourite dish. Send your entries, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.
WIN
a selection of Kerrymaid products
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
JUNE 2017 43
COUNTRY CLUB
the COUNTRYclub
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Send your Food for Thought ideas to editor@stiritupmagazine.co.uk
1
Dive in
Chef Ben Orpwood is taking the helm at Issho, a new rooftop Japenanse restaurant and cocktail bar in Leeds, where diners can expect to see the likes of this roast diver scallop with pickled apple and jalapeño on the menu.
2
Duck out of the ordinary
For a change from the usual roast dinner options, try serving this roast duck breast with sweet potato mash, broccoli and honey
1
www.gressinghamduck.co.uk/recipes/ roast-duck-breast-sweet-potato-mashbroccoli-honey.
Day 3 Father’s Feasts
3
2
4
Rustle up a Father’s Day feast with a Dad Platter, laden with hearty meats, rich flavours, hot spices and sticky, flavoursome dips, all pulled together with sauces inspired by some of the world’s most craved cuisines. Visit World Flavours from Lion for recipes for Thai Honey Sticky Wings, Asian Beef Stir Fry With Rice Noodles, Lion Asian Sticky Sauce With Prawns and Lion Thai Honey Sticky Sauce With Grilled Chicken Skewers. www.lionsauces.co.uk
4 Eat the rainbow
Help young children develop healthy eating habits with Indian chef Anjula Devi’s Rainbow Cooking concept. The concept is
taught in schools, particularly with children who are autistic or have complex and special needs. This dish was named ‘Ribbons and Green Pearls’ by a little boy called Benedict. Recipe from Anjula Devi’s book ‘Spice for Life – Healthy and Wholesome Indian Cookery’.
5 Theatrical pasta
Cantina del Ponte’s front of house pasta station is a big hit with diners who can watch the chefs at work creating fresh dishes
5
including ricotta and smoked burrata ravioli with tomato sauce and braised beef ravioli butter and rosemary.
JUNE 2017 47
FOOD FOR THOUGHT
FOOD FOR thought
Brighte n yo summer ur with inspirathese tio recipe nal s