July/August Stir It Up Magazine by Creed Foodservice

JUL/AUG 2020

take care

5 023616 476309

SUPPORTING CARE STAFF DURING THE COVID -19 PANDEMIC

e s i e R shin & WHEN THE ODDS ARE STACKED AGAINST US, HOW CAN THE INDUSTRY ADAPT TO CHANG E?

Back in the Game TOGETHER WE CAN GET

McCAIN ARE HERE TO SUPPORT YOU!

WE HAVE SOME

New Prices

THICK CUT CHIPS (4x2.27kg)

TO GET YOU BACK UP AND RUNNING:

TRADITIONAL CHIPS

Together we will rebuild

www.mccainfoodservice.co.uk/back-in-the-game

(4x2.27kg)

. . . s r e t r a t s For More than three months have passed since the country went into lockdown and the way ahead, our ‘new normal’, remains uncertain. One thing that is certain is that the foodservice industry is incredibly creative and resilient. I have been so amazed by the many stories of how businesses have adapted and innovated in the wake of COVID-19.

THE COOKS

CALENDAR July 1 - 31/ National Ice Cream Month 1 - 31/ Picnic Month 6 - 12/ Great British Pea Week 7/ World Chocolate Day 11/ National Mojito Day 22/ National Hot Dog Day 30/ Cheesecake Day

Care homes have overcome challenges to keep their residents safe and happy. Meanwhile many schools and nurseries have remained open to look after the children of key workers, and will be preparing to hopefully welcome year groups following the summer break.

August

Whilst restaurants have been shut, a huge number of chefs have been tirelessly using their talents to prepare delicious meals for NHS staff. Former Country Range Student Chef Challenge finalist Charlie D’Lima is a shining example of what can be achieved after he was furloughed as a result of the pandemic. At just 21, he has been cooking 600 meals a day, six days a week, for hospital workers in north London, and his boss, Michelin-starred Paul Ainsworth, couldn’t be prouder. You can read the full story on page 12.

7/ International Beer Day 12/ The Glorious Twelfth 10 - 16/ National Afternoon Tea Week

This month, those venues which can accommodate appropriate social distancing will be tentatively opening their doors, and this issue provides lots of advice on how best to achieve this, including a focus on breakfast and brunch, and inspiration for summer menus.

13/ National Prosecco Day 16/ National Rum Day 22/ National Burger Day

This is my last issue working on Stir it up magazine. As the founding editor, I have spent 12 very happy years charting the achievements of the personalities and businesses which make this industry so vibrant and unique.

31/ Summer Bank Holiday

I wish you all happiness and success on your foodservice journeys.

E LOTS HERE AR RINK D AND D OF FOO AYS ATION D CELEBR R IRE YOU TO INSP IA D E M SOCIAL POSTS.

Keep creating a stir,

Editor Janine Nelson

s u c o F y Categor 19

ot P g n i t Mel 42 NEWS

ADVICE

INSPIRATION

TRENDS

05 Readers’ Lives

15 Health & Welfare Managing grief during COVID-19

07 Eat the Season Beetroot

05 Plate Arrivals Sweden

17 Hospitality How to re-open right

10-11 News From Country Range

23 Dickson’s Diary A different approach

09 Customer Profile ‘Bitter’ sweet success 12-13 Special Feature Charlie’s latest challenge 25 Education Lockdown food insecurity 49 The Country Club

33 Five Ways to Use Free range eggs

19-21 Category Focus Rise & shine 26-27 The Green Gauge How food businesses are safely extending shelf life

35 The Art of Plating Steamed bun with soy cooked trotter & belly, pickled onion purée

29 Advice From the Experts Using social media to promote your hospitality business

37 On the Range Dark chocolate & cinnamon fondant 41 My Signature Dish Max Whitlock

Design & Print Eclipse Creative www.eclipsecreative.co.uk

Writer Joanna Marshall

Front Cover Westend61

Subscriptions Telephone: 0845 209 3777 stiritup@countryrange.co.uk

stiritupmagazine.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.

39 MCA Four ways coronavirus will change the industry 42-44 Melting Pot Summer menus 47 Raise the Bar The great outdoors 55 Food for Thought Inspirational plates for summer menus

OUR EDITORIAL PARTNERS...

r o f d o o F t 55 h g u o h T

PLATE ARRIVALS

Sweden

Delivering on-trend dishes from around the globe Sweden is the largest country in Northern Europe. The Scandinavian nation is famous for its Northern Lights, furniture, music and the overall lifestyle of its people, which leads it to be one of the top 10 happiest countries in the world.

12 l a i c e p S Feature

Nordic cuisine has gained wider recognition in recent years for its roots in tradition, freshness and simplicity. Swedish furniture store IKEA has also helped by introducing consumers to an array of Swedish dishes.

JANNSON’S FRESTESLE Also known

as Jansson’s temptation, this is a gratinstyle casserole dish made with potatoes, onions, pickled sprats (whole anchovies), breadcrumbs and cream. Legend says it is named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900’s.

e g n a R e On th

INLAGD SILL A fish dish of herring,

pickled in a marinade of vinegar, sugar, onion and spices – the mix of which can be very much specific to each region, family or individual. The herring is often served with knäckebröd (crispbread) and a chunk of lagrade ost (hard cheese).

TOAST SKAGEN A toast topped with a

mix of prawns, mayonnaise and sour cream.

Readers' Lives

KÖTTBULLAR Swedish meatballs in cream sauce and, like a variety of other Swedish dishes, is served with lingonberry jam. KANELBULLAR This Swedish version of a cinnamon bun is a current Instagram star. Soft cardamom flavoured dough with a buttery cinnamon-sugar filling is twisted into beautiful knots and finished with pearl sugar.

1. NAME Ricky Knowlton 2. JOB TITLE Head chef 3. PLACE OF WORK Four Corners Catering

9. MUST-HAVE KITCHEN ‘GADGET’ Washer upper

4. TYPICAL WORKING HOURS 6am to 2.30pm

10. TOP CULINARY TIP Employ a washer upper!

5. HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 35 years

11. WHO IS YOUR INSPIRATION? My mum

6. MOST INTERESTING FACT ABOUT YOU I ran a B&B in France for eight years

12. FAVOURITE COUNTRY RANGE PRODUCT AND WHY? Bouillons and stocks - they’re a good product for the price against some leading brands

7. FAVOURITE CUISINE Indian

RAGGMUNK A cross between a potato pancake and a rösti, Raggmunk is a classic Swedish side dish which is, of course, paired with lingonberries and served with meat and fish dishes. SMÖRGÅSBORD A buffet-style meal made up of multiple hot and cold dishes of various foods on a sharing platter or table. FIKA Often translated as “a coffee and

cake break” but really it is much more than that. The Swedish believe it is important to take a pause in the day to share a hot beverage and a bite to eat with friends and colleagues.

8. SIGNATURE DISH Beef rendang

Country Range Bouillon Pastes Pack size: 1kg Kanelbullar

BRIOCHE STYLE BUNS Same great taste of a brioche; without the dairy

Sliced for your Convenience

Versatile • • • • • •

Freeze / Thaw stable Choose your applications: Use straight from the jar hot or cold Marinate or brush on Dip or Topping

Sandwich fillings or Salad dressings Pour over or Stir Fry

Free From • •

All 4 sauces are suitable for a Gluten Free diet

• • •

Meets UK 2017 Salt Targets

No artificial colours, flavours* or preservatives (*except the BBQ sauces) GMO Free / No Added MSG Suitable for Vegetarians

BRIoCHe & Vegan For more information on the range of 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 2019

karafs.co.uk

karafsbakery

IN SEASON:

Beetroot

By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with Country Range and providing information and recipes for their Eat the Season feature. May I take a moment to wish everyone involved in the hospitality industry the very best as we continue to live through one of the biggest challenges our industry has faced – I look forward to seeing you all out and about when the pandemic has passed. Stay strong, stay safe!

For more information on the association and the competitions and training opportunities we provide contact masterchefs@ msn.com or visit our website www.masterchefsgb.com

OFFICIAL TASTING NOTES

LIGHT BITE

For an eye-catching light summer dish, use beetroot to create a delicious ‘pastrami’ and pair with artichoke and fig in a salad of wholegrain freekeh.

SALT OF THE EARTH

Salted baked beets accompany this delicious fillet of grass-fed beef and pressed cheek dish along with caramelised cep, heritage carrot and kataifi langoustine. What a stunning plate!

Usage: When cooking leave a short leaf stem at the top and don’t take off the root – otherwise you will lose the pigment. Notes: Always look to buy your fresh beetroot with their green foliage and look for firm, smooth skins – wrinkling means they are not as fresh as they should be. Normally, you would expect them to stay fresh in the fridge for three to four days.

Also In Season:

Raspberries

Cucumbers

IN A PICKLE!

Upgrade your standard cheese and biscuits to this goat’s cheese roll-up with oatcakes and pickled beetroot chutney, perfect served as a savoury afternoon snack.

Species: Beetroot (beta vulgaris) is a root vegetable belonging to the same family as spinach and chard. Health benefits: They are highly nutritious and an excellent source of folic acid and fibre. Betacyanin, the plant pigment which gives the beetroot its purple colour is believed to suppress some cancers and the vegetable itself has high antioxidant properties as well as increasing your amount of white blood cells. It is not present in beetroots of other colours.

EAT THE SEASON

CREAM OF THE CROP

Use heirloom beetroot to create a vegan panna cotta as the star of this colourful dish. Add pickled vegetables, creamed vegan cheese, a beetroot reduction and finish with a vegetable wafer.

ACT THE GOAT

This goat’s cheese and beetroot tart is a visual treat and the perfect addition to a takeaway lunch picnic box. Swap purple beetroot for gold or candy striped for a more colourful affair! Recipes supplied by: 1. Graeme Watson, 2. By Callum Dow, the main course served at the 2019 MCGB Annual Lunch held at Trump Turnberry, 3. Gary Maclean, This is a homely variation of a dish Gary did on the Chef’s Table episode of MasterChef, 4. Chris Macleod, Executive Chef, ESS, Offshore & Remote Sector (Compass Group UK & Ireland Senior Chef of the Year), 5. Essential Cuisine. Visit www.stiritupmagazine.co.uk/recipes for full recipes.

Rabbit

Radishes 07

Mackerel

WASTE NOT, WANT NOT

We normally think of just eating the sweet round root, but the leaves can also be eaten - just cook up the leaves as if they were spinach. There are lots of ways to utilise or preserve left over beets, such as making your own beetroot crisps or a delicious pickled beetroot relish with a hint of ginger.

Plums

6L 2. W BLE O N IL A A AV

THE TASTE YOUR CUSTOMERS LOVE, NOW VEGAN

VEGANISM HAS GROWN BY FOUR TIMES IN THE UK*

WEâ&#x20AC;&#x2122;RE ON THE SIDE OF FOOD *The number of vegans in Great Britain quadrupled between 2014 and 2018. Source: Vegansociety.com

CUSTOMER PROFILE

‘Bitter’ sweet success Above (main) Exterior view of The Black Sheep Brewery Left Behind the scenes at the brewery

had to act quickly to save their livelihoods.

A forward-thinking Yorkshire brewery has successfully switched to online ordering and food delivery during the COVID-19 pandemic. Whilst many businesses held back and waited with bated breath for Government advice, the Black Sheep Brewery in Masham took heed of what was happening in other European countries and gained a four-week advantage on setting up its new offering. The independent brewery was founded by Paul Theakston (of the

“We’ve had some fantastic feedback and I think it will have a long-term effect on how we are held in our community.”

“COVID-19 put a stop to the industry that I have spent the last 18 years in,” continues Jake. “We have five sites on the estate and there was a lot of uncertainty. We stopped everything in its tracks and set about mothballing the sites for lockdown.”

famous brewing family). In 1992 Paul broke away from the main family brewery in the town, thus becoming the “black sheep”. The brewery makes cask and keg ale plus a wide variety of bottled and canned beers, including obscure beers, such as pineapple milkshake IPA and raspberry and white chocolate beer, which are sold all over the world.

The team also introduced a food delivery service three or four weeks before lockdown. “We looked across Europe and, instead of sitting with our hands in our pockets, we got ahead of the game,” adds Jake. “We put a very simple menu in place, things like homemade kebabs, curries and pizzas. The pizza bases are made using Country Range Doughballs - I used to run an Italian restaurant and I know a good pizza! The dough is brilliant.”

There’s also a visitor centre offering brewery tours, a shop and a bistro, with average weekend visits topping 300 people. “The bistro has become a destination in itself,” says Jake Humberstone, visitor centre manager. “Although I’m not keen on the phrase, I would describe our offer as ‘posh pub grub’, things like steak and Riggwelter ale pie, fish and chips, and Drayman’s sharing boards.

400 meals a week are delivered within a four-mile radius, or picked up via click and collect. The Sunday roast sells out every week so

“We do all our own smoking in-house and make everything fresh on site.”

Country Range Frozen Doughballs Pack Sizes: 60 x 180g & 40 x 270g

Everything was going swimmingly until coronavirus struck earlier this year, and the brewery team

customers are advised to pre-order to avoid disappointment. Jake continues: “We’ve had some fantastic feedback and I think it will have a long-term effect on how we are held in our community. “Our mail order business has gone up by 2000% too. Buying habits have changed but I don’t think it’s a short-term thing and the industry will need to adapt to the new way of living.” Whilst some food businesses are planning to re-open this month (July), the brewery is holding fire. “50% occupancy in our bistro is going to be a challenge,” says Jake, “and there will inevitably be a second wave. The thing for us is, if we re-open to full capacity, get the beer casked and kegged then had to close again, that would finish us off realistically, so we are better waiting longer.” In the meantime, the team are busy planning their Christmas menus and looking forward to the day when they can reintroduce their “legendary” Christmas parties…

A NEW DAWN

Across the UK and Ireland, we’ve seen such an incredibly devastating impact that the COVID-19 outbreak has had upon the foodservice industry leaving caterers trying their best to plan ahead when many key factors are still uncertain. As the sector looks to reopen its doors we’ve focused upon some of the main influences that we will see continue to shape our industry and how Country Range can support you during this time and beyond.

“THE GREAT THING IS THAT A LOT OF THE PRODUCTS COME IN DIFFERENT SIZES WHICH IS REALLY IMPORTANT WHEN YOU’RE ON A TIGHT BUDGET. YOU DON’T WANT TO OPEN A MASSIVE TIN AND THROW HALF OF IT AWAY.” – PRIMARY SCHOOL, HACKNEY

Grab & go

In March the government relaxed rules to allow pubs and restaurants to operate as hot food and drinks takeaways which has provided caterers with a revenue stream during lockdown. Many establishments will continue to utilise the takeaway and delivery model throughout the stages of reopening to supplement reduced footfall and profits overall.

Salmon and Courgette Tagliatelle

The number of people working from home increased from just 5% prelockdown to 60% during the quarantine period and 43% of consumers are looking to work from home more often following lockdown. This will have a significant impact on establishments in certain areas such as travel hubs, but could also provide opportunities for hospitality caterers to appeal to those consumers in different ways such as providing ready to pick up hot lunch rice boxes or delivered prepped lunches for the week. We have plenty of recipes utilising Country Range products and key seasonal fresh ingredients available on the website at www.countryrange.co.uk/recipes. Many of the recipes are already great for on-the-go, such as delicious sandwich and wrap ideas and several of our hot meal ideas could easily be adapted to be suitable for a takeaway or delivered option utilising food-to-go carriers.

stiritupmagazine.co.uk

Cauliflower Katsu with Bang Bang Noodles

NEWS FROM COUNTRY RANGE

Your money’s worth

Paperwar e centrefeed

In the coming months, as we begin to understand the economic fallout of the crisis it is inevitable that caterers will need to look at being as cost effective as possible in how they operate including the menu options they provide. Country Range brand provides you with a value for money proposition without any need to compromise on taste or quality. The quality, consistency and affordability of our products makes the Country Range brand widely regarded as the best in foodservice. We have everything you need from basic ingredients, such as our allergen-free bouillons and curry pastes to finished products like our handmade cakes which are frozen and pre-portioned for convenience. For full details of the range visit www.countryrange.co.uk or contact your local Country Range Group wholesaler.

“COUNTRY RANGE HERBS AND SPICES. - THEY’RE GREAT QUALITY AND THEY COME IN A BIG TUB WHICH IS BRILLIANT FOR US BECAUSE WE GET THROUGH SO MUCH! “– CAFÉ, FELIXSTOWE

56%

SAFETY FIRST

OF CO NS ENH WANT UMER ANC TO SE S E PRO D CLE E TOC ANI * CG OLS NG AB R S URV

AND T APR RACK IL 2 020

New cleaning standards and practices such as social distancing will become ‘the norm’ across our industry and wider environment. It’s essential that catering establishments protect staff and ensure they can feel confident to come to work while also communicating cleaning protocols clearly to customers to alleviate the anxiety associated with returning to the out-of-home environment. We have a large range of cleaning essentials, kitchen sundries and tableware that have been specifically created for the professional caterer across all foodservice sectors, from Bactericidal Hand Soap and Anti-Bacterial Surface Wipes to a wide range of paperware. As with the rest of the Country Range products we continually test and benchmark the product quality vs. other leading brands and own labels within the industry. The most recent reviews of products resulted in several improvements being made across the range giving a much more effective clean. We also added colour to some of the cleaning products such as our Kitchen Cleaner Sanitiser and Spray & Wipe Anti-Bacterial Cleaner which helps with visual recognition of the product and demonstrates that they contain a cleaning agent rather than just water. COSHH sheets are available to download for all Country Range cleaning chemicals and hygiene products via the website at www.countryrange.co.uk For full details of the range visit www.countryrange.co.uk or contact your local Country Range Group wholesaler.

“THE COUNTRY RANGE CHOPPED TOMATOES AND TOMATO PASTE ARE SUCH GOOD QUALITY. DIFFERENT BRANDS TEND TO HAVE NO FLAVOUR WHEN YOU COOK THEM DOWN BUT THESE ARE BRILLIANT SO WE DON’T USE ANYTHING ELSE.” - CAFÉ, WINDEMERE

Selection of Country Range cleaning products

s ’ e i l r a Ch e g n e ll a h c t s e t la

A former finalist in the Country Range Student Chef Challenge has been making his mark on the industry during the coronavirus pandemic.

Charlie D’Lima, 21, made it through to the Challenge final in both 2018 and 2019 – and his latest challenge is proving equally impressive. Like many people in the industry, the hardworking graduate has been furloughed following lockdown, and has chosen to redeploy his talents by cooking meals for NHS workers. After completing a foundation degree in professional culinary arts

at the University of Derby, Charlie spent five months working at Gordon Ramsay’s Petrus restaurant in London’s Knightsbridge.

“It was an amazing experience working for the Ramsay Group,” he says. “I think it’s really important for every chef to cook in central London – the adrenaline and competitiveness is like nowhere else. I learned a lot, especially about plating, in those five months.” Then the opportunity arose for Charlie to go and work at Paul Ainsworth’s Michelin-starred No 6 restaurant in Padstow. “A larder chef role came up and I decided to take

it,” continues Charlie. “I started in November last year. We had a brilliant Christmas and New Year and had just got an exciting new four-course menu concept in place, and all new positions in the kitchen, when coronavirus struck. “Paul kept us on as long as possible and was really supportive. We were very aware of all of the

redundancies and sackings in our sector in London, but Paul assured us that our jobs were safe, and we were all furloughed and sent back home. He actually sent a video of himself to all the team, telling us what an amazing team we are and how it was important that we keep cooking during lockdown. “He encouraged us to do something to support the NHS and other vulnerable groups in society.” Charlie headed home to his parents’ house in north London and immediately got in contact with the charity ‘You Donate We Deliver’. “I started cooking a few meals for NHS workers from home once or twice a week, and that soon became 40 meals twice a week, then 100 four times a week,” he says. As his commitment grew, his domestic kitchen felt the strain and, when the heat cracked the marble splash back on his parents’ stove, Charlie knew he needed to find an alternative venue.

“I started cooking a few meals for NHS workers from home once or twice a week, and that soon became 40 meals twice a week, then 100 four times a week.”

He explains: “I was maxing out the fridge space and it was pretty intense for my parents, who don’t work in the industry.” Charlie persuaded three chef friends to join him and was offered the use of the kitchen at Mill Hill, a private school, along with the services of the school’s two kitchen porters. The team now makes 600 meals a day, six days a week. Charlie plans the menu a week in advance and dishes include Boeuf Bourgignon with pickled carrot, roast potatoes and broccoli; creamy chicken pie, and fish pie made with hake sourced from the suppliers used by No 6 in Cornwall. The meals are tubbed up in an ‘isolation room’ by a team of five people in full PPE, then distributed via a hub in Borehamwood. The team has received “amazing feedback” and countless tweets thanking them for the food. “We had a message on Facebook saying our orange cheesecake was the best they had ever had,” says Charlie. “I’m trying to keep restaurant standard food but obviously you have to find a level because you’re on a tight budget. “The NHS deserve it and it’s only what Paul wanted us to do.”

CHARLIE’S BOSS PAUL AINSWORTH SAID: “Lockdown was a very quick turnaround – there was so much to do and achieve to shut down the businesses safely. Charlie was worried he wouldn’t be able to get back to London in time so we told him to go. I made the video just to let everyone know their jobs were safe, to keep their mental health strong, keep moving and do something good for their community. That could be mowing a neighbour’s grass or collecting shopping for an elderly person. “Lots of people have done amazing things and I’ve been overwhelmed, but Charlie has done more than the next level and he deserves to go down in history. I’ve heard so many good words about him from other chefs he has been working with. I haven’t even got the words to say how proud I am of him. He is an incredibly selfless young man, a kind and generous soul. A lot of people his age would have viewed it as a three-month holiday but he has been working so hard. He is full of motivation and ridiculously talented, and he is going to go a long way in the industry. His name will be in lights without a doubt.”

SPECIAL FEATURE Left (main) Charlie D’Lima preparing food Below (clockwise) Delicious individually packed meals for NHS workers Charlie prepping meals Charlie and his team of helpers Photos by Jo Russell

Versatile • • • • • •

Freeze / Thaw stable Choose your applications: Use straight from the jar hot or cold Marinate or brush on Dip or Topping

Sandwich fillings or Salad dressings Pour over or Stir Fry

Free From • •

All 4 sauces are suitable for a Gluten Free diet

• • •

Meets UK 2017 Salt Targets

No artificial colours, flavours* or preservatives (*except the BBQ sauces) GMO Free / No Added MSG Suitable for Vegetarians

For more information on the range of 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 2019

HEALTH & WELFARE

Managing grief during COVID-19

Care home providers need to consider how they can provide support for their staff and residents during the COVID-19 pandemic, as they are likely to be experiencing significant concern and potentially grieving for residents who have died. With COVID-19 causing thousands of deaths in care homes, the British Psychological Society (BPS) has launched new guidance to help staff and residents cope with this particularly frightening time. Professor Nichola Rooney, chair of the BPS’s COVID-19 bereavement task force, says: “We have all seen distressing news reports and figures about the experience of our care

homes during the COVID-19 pandemic.

“Staff are doing all that they can to protect and comfort residents at an extremely distressing time, and it’s vital that managers give them the support that they need to provide this and to cope with their own grief and concerns.” While staff working in a care home may have experienced residents dying before, the guidance says that this does not make each death any easier to cope with, and that staff often develop close relationships with people that they care for. “Normal ways of coping with the death of a resident before restricted visiting and physical distancing may no longer be available,” continues Professor Rooney. “COVID-19 can evoke

“Staff are doing all that they can to protect and comfort residents at an extremely distressing time, and it’s vital that managers give them the support.”

a range of feelings such as powerlessness and despair. Staff shortages as colleagues become ill and the availability of PPE are an additional cause of pressure, stress and anxiety which impacts on grief. Everyone is experiencing the stress and the experience of loss, but we all manage this experience differently. Some people will cry, others may be angry and others may use humour.

Managers and supervisors may not know what to say or may worry about saying the wrong thing. This situation is not like anything anyone has experienced before.

“Care staff will rely on their colleagues more than ever but at times, may also become angry or irritated by them during these circumstances.”

•

Staff may be feeling powerless, overwhelmed and feel that there is nothing they can do. It is important to remind them how important their care has been and how much they are valued.

•

Managers will be very busy at this time with numerous demands on their hands. It is essential, however, that staff feel that they can speak to and seek support from senior colleagues.

•

Where possible, develop rotas to accommodate regular and more frequent breaks. Time out is essential for staff at a time when their work can be emotionally draining.

•

At the end of a shift offer a check-in with staff to ask how they are feeling. It can be helpful for staff to come together at the end of a shift to recognise how difficult the shift has been and to offload feelings before they go home.

•

Consider ways that the staff can collectively remember the residents who have died and celebrate their lives.

idance ther gu https:// r fu r o F visit ppor t avirus and su rg.uk /coron heat ps.o w w w.b rces/public/d e m o -h e resou r g - ca grievin n t c a re av e m e e s a n d e r e b CRUSE e of resourc ps:// ht t an g has a r ur helpline. k o .u h g r 4 2 .o a ru s e w w w.c

WHAT CAN MANAGERS DO TO SUPPORT CARE STAFF?

HOSPITALITY

n e p t o e R righ

The Sustainable Restaurant Association (SRA) are a not-for-profit organisation with the vision to make sustainability part of the DNA of every foodservice business. During the COVID-19 pandemic they have been committed to providing effective support to foodservice businesses in a number of different ways from providing the latest update and information, advice for food businesses and employees and holding free webinars as part of their ‘Reopen Right’ series. The below advice is taken from the SRA’s ‘How to Re-open Right’ guide. Visit https:// foodmadegood.org/reopen-right/ to access the full guide and lots of other useful pieces of advice and tools.

PUT SAFETY FIRST

Hygiene, from a customer and staff perspective, will become a bigger focus for caterers long-term. There will be many areas of your operation that will need to be reviewed in line with the evolving guidelines.

given time, allowing them to maintain distance from one another.

CUSTOMERS • Review your floor plan and layout within the kitchen to ensure you’re following the latest social distancing guidelines. Also ensure you are using any alfresco area you have to its full advantage.

• Ensure good hygiene practices using clear, thorough check lists and remind staff and diners of the latest public health advice with posters, leaflets and other materials.

• Design waiting lines according to precautionary measures and consider installing physical barriers. • Provide clear signage to clearly communicate protocols or guidance to customers. • Provide no-touch trash cans and disposable towels or tissues for customers. • Replace bin bags frequently. • Implement contact-less payment and where possible, go cashless. STAFF • Where possible, establish alternating days or extra shifts that reduce the total number of employees in a facility at a

• You may want to develop policies and procedures for prompt identification and isolation of sick employees and customers.

YOUR PHYSICAL ENVIRONMENT • Check all your equipment is working efficiently. - HVAC - Fire alarm - Consider replacing air filters more frequently - Check sinks, pipes and fridge/ freezers for leaks - Check your lightbulbs and consider switching to LED FOOD & PACKAGING • Make sure you are following Food Standard Agency’s (FSA) guidance on good hygiene practices. Also useful for reference is this European Commission report on COVID-19 and food safety available at https://ec.europa.eu/food/ sites/food/files/safety/docs/biosafety_ crisis_covid19_qandas_en.pdf

DIVERSIFY YOUR REVENUE

• Delivery According to YouGov, health-conscious consumers are increasingly moving towards food delivery apps. This consumer group is more likely to be attracted by veg-led options and is also willing to pay more for goods without artificial additives. Make sure you’re following the government’s guidance on allergens and provide information about portion sizes to avoid over ordering and unnecessary food waste. • Produce Boxes Many restaurants have offered boxes with fresh and wholesome produce. • Meal Kits Demand for meal kits has shot up during the COVID-19 pandemic and foodservice businesses with a strong brand/product could look at producing meal kits as a way of capitalising on demand for their food. Look at Mindful Chef, Honest Burgers, Patty & Bun, Pizza Pilgrims’s ‘frying pan’ pizzas for inspiration.

SOURCE FOR A NEW MENU

• Source Locally & Seasonally Work with your local wholesaler and other local growers to reduce food miles and boost your local economy. • Highlight Sustainable Options Use the WRI’s behaviour change playbook to ensure your menu encourages diners to choose more sustainable options. • Avoid Waste Complete a regular food inventory and select ingredients that will work in a range of recipes to avoid food waste. Service is likely to fluctuate during the initial opening period. Check your inventory is thorough and consider carrying it our more regularly so you can adapt your menu and supply as needed.

COMMUNICATION IS KEY

e 29 pag n how e e S e o ial dvic oc for a tilise s g the u to urin ia d ges of d e m ly s ta our ear ning y e p s s o re usine b

Even if you are not planning to open just yet it would be good to maintain communication with your customers and potential customers in your local area to ensure you’re front of mind. Utilise websites or social media to provide an update about any plans you do have to open in the future, including cleaning and safety protocols, new menus or to provide a general personal update from yourself or staff members.

HELPING YOU offer a cereal for everyone

® Reg. Trademark of Société des Produits Nestlé S.A. Shredded Wheat is low in saturated fat. Reducing intakes of saturated fat helps maintain normal blood cholesterol levels. Enjoy as part of a healthy diet and lifestyle. Shreddies is high in fibre and provides a source of iron which contributes to normal energy-yielding metabolism, as part of a varied diet and healthy lifestyle.

Rise s h in e & P TO CH N NG U WAKI AND BRU T S S E IT I KFA B R E A P P O R TU N O

Poached egg and avocado on a sesame seed bagel

CATEGORY FOCUS

Elongating the trading day and focusing on increasing the spend across all day parts will be paramount to caterers’ survival as they reopen their doors, whether that is from a dine-in or purely takeaway and delivered operation. The popularity of delivered takeaway in particular is skewed towards the evening as consumers associate this spend with an evening or weekend treat occasion. Understanding the shifts in consumer behaviours and their key concerns are essential to encourage visits back into the out-of-home market over the summer and beyond. During lockdown we saw an increase in working from home and home-cooking, both behaviours which are set to stay and therefore will impact the way the foodservice market needs to operate for the long-term. Before the pandemic, breakfast and brunch were the fastest growing day-parts, so what can we expect from the ‘new normal’ and how can you adapt your offering to suit the evolving customer demands?

NEW BEGINNINGS

At the beginning of the year it was estimated that almost three-quarters (73.4%) of consumers were expected to change their eating habits to something more healthy. “After weeks of lockdown, days of box sets and snacking indulgence, it’s highly likely that consumers will be watching their waistlines even more, whilst caterers will be conscious to drive sales and maximise profits to recover the lost revenue,” advises Daniel Duprat, foodservice manager at Bennett Opie. “It’s vitally important that caterers not only include nourishing and wholesome options within their overall offer but they also encourage consumers to return to the enjoyment of the eating out occasion whilst protecting their margins.” During lockdown, many people moved to home-baking and scratch-cooking so caterers need to offer something new and innovative that embraces different tastes and cultures that cannot be replicated at home. “Offering a new-style breakfast dish like brick bread would offer something different,” continues Daniel. “Importantly, the dish starts with a relatively low cost base allowing for greater opportunity to use indulgent and interesting toppings. Incorporating the likes of Opies’ fruity compotes with natural yogurt or, perhaps, goats’ cheese with slithers of stem ginger and drizzled with ginger syrup would definitely provide a luxurious and interesting brunch menu offer.”

IDING T PROV EC FROM ND-COLL MEAL ST K-A A C I F L K C ING REA ILY B TO UTILIS ING FAM S KAG OU K C C A A P P Y E CAN VATIV INNO NS, HOW R TO SUIT E IO F T F ND SOLU YOUR O EMA T ED D ADAP INCREAS -GO AND THE FOOD-TO FERS? FOR AWAY OF TAKE

FAVOURITE BREAKFASTS WHEN EATING OUT (PRE-COVID-19): • Full English 42% • Bacon butty 8% • Eggs benedict 4.5% • Pain au chocolat 4.5% • Scrambled eggs and salmon 4%

80% OF CONSUMERS WOULD BE HAPPY TO VISIT RESTAURANTS AGAIN, IF THERE WERE ADDED ON-SITE PRECAUTIONS

That is compared with 77% being happy to visit cafes and coffee shops, 71% to pubs and fast food stores and 68% to bars. The statistics from CGA’s latest BrandTrack survey also revealed the top ten list of measures consumers would like to see to ease nervousness.

• 64% tables/seats to be moved further apart

• 60% free hand sanitiser available • 56% enhanced cleaning protocols in place

• 55% social distancing measures

implemented, such as queuing protocols • 44% ability to pay by contactless • 44% enhanced food safety and hygiene procedures implemented • 42% venue to open at limited capacity • 34% outside areas to use, such as beer gardens and terraces • 33% toilet facilities to be improved • 30% staff wearing personal protective equipment

FLOUR POWER

Before lockdown, toasted muffins were the number one savoury bakery choice. Jane Olney, commercial director, Kara, says: “They were used simply as a carrier for bacon, egg or sausages but worked equally well with smashed avocado, ham or smoked salmon. “When we start to live in our ‘new normal’ life, toasted muffins will be an invaluable option for caterers and likely to remain a top-choice at breakfast. They are robust, tasty and soft, therefore a perfect choice for takeaway and delivery, which is only set to grow further in popularity and demand.” Fruited teacakes, which are traditionally more popular with the older demographic have also seen a resurgence in popularity and are a particularly good choice for the care sector. As well as having broad appeal, they are soft and easy to eat, so provide a tasty alternative to traditional mainstream breakfast items like toast.

TAKE IT AWAY

With 45% of out-of-home breakfast occasions taken to-go last year (MCA) and social distancing measures expected to be in place for some time, takeaway breakfast options remain an important offering. Gordon Lauder, MD of Central Foods, says: “Bakery products are perfect for the growing demand that’s been seen especially in the delivery sector, drive-through options and workrelated food-to-go purchases. “We’ve taken a close look at demand for our breakfast and brunch products and discovered that muffins and pancakes are proving very popular with our foodservice customers, which obviously means they are going down very well with consumers.”

Salmon , cream cheese and egg open sandwiches

"No longer just a morning option breakfast and brunch style meals are being served throughout the day – something that’s known as brunchification." SCANDI STYLE

While the appetite for out-of-home and graband-go breakfast and brunch options continue to be big, now may be a good time to turn to Scandinavia for some inspiration when it comes to breakfast menus, suggests Jenny Jeppsson, concept Manager at Swedish flatbread company Polarbröd. “No longer just a morning option, breakfast and brunch-style meals are being served throughout the day – something that’s known as brunchification,” she says. “Swedish breads are becoming more popular and well known in the UK now. Breakfast or brunch wraps, sandwiches and rolls using Scandi thinbreads and flatbreads would be a great way to introduce something new and different to a breakfast or brunch menu. “Rolls, sandwiches and wraps can be filled or topped with egg, bacon, cheese or salad for a tasty and easy-to-prepare-and-serve breakfast or brunch item. “Open sandwiches topped with egg, smoked salmon or cheese are popular Swedish breakfast choices.”

FLIPPIN’ FABULOUS

American pancakes also saw a 10% increase in sales last year, and demand for vegan American pancakes shot up by 76% in 2019 over 2018. Gordon Lauder, of Central Foods, says: “Some 10% of consumers say that pancakes are their top hot breakfast choice, so it’s no wonder that we’ve seen such a high demand for our pancakes, both vegan friendly and regular options. “Try topping American pancakes with fruit, blueberries, honey and yogurt, scrambled eggs and salmon, bacon and maple syrup or some other nutritious additions.”

COMFORT FOOD

“Classic pastries seem to be the watchword when it comes to the bakery selections on offer during the COVID-19 crisis. The Swedish bun is all over takeaway menus, partly because they are robust and survive the rigours of transportation, but also because they are delicious.” - thefoodpeople’s Menuwatching report May 2020

CATEGORY FOCUS thefoodpeople have highlighted ‘pancake cereal’ as a lockdown micro trend. Essentially, it’s lots of tiny pancakes in a bowl topped with syrup and fruit and even milk or milkshake with sprinkles on top. The “panflakes” trend follows on from the wider trend of pancake innovations and novelty cereals.

CEREAL FILLER

Cereals account for 55% of breakfast occasions and plays an important role in getting the nation off to a good nutritional start.

Go global

International travel and holidays may still be off the agenda, but global food trends will still continue to influence breakfast and brunch menus. Pre COVID COVID-19, -19, breakfast was undergoing a cultural transformation with influences from Mexico, Indian, Korea and the Middle East bursting onto menus. Similarly, allday breakfasts and bottomless brunches were enjoying huge popularity. Kim Hartley, business development chef, Mission Foods, manufacturer of the world’s number one tortilla, says: “Rather than have a menu with what are seen as traditional breakfast fare, there needs to be something that will make customers stop and think. In short, you need to stand out from the crowd. “Why not add a spicy chorizo sausage wrap for those on the go? Aside from wraps, Mission also offers pittas, which can elevate a breakfast dish, such as topping them with Welsh Rarebit and fried eggs.” Jane Olney, commerical director, Kara, adds: “Taking influences from international cuisines will bring new life into the important day-part; whether it’s breakfast burgers, burritos or even tempeh filled tortillas as a vegan alternative.

Mikey Billingham, business manager – out of home, Cereal Partners Worldwide, states: “It’s widely recommended your morning meal should provide around 20% of your daily energy. It should also contribute significantly to your daily nutrient intake, including carbohydrates, vitamins, minerals, protein and fibre. And children need to get up to a quarter of their daily calcium from their breakfast too. So breakfast has a pretty big job to do!” With obesity a serious global issue, sugar has been singled out as a key culprit, forcing consumers to re-think their eating habits. Mikolaj Kaczorowski, innovation analyst at Mintel, advises: “There is an ongoing consumer demand for sugar reduction in breakfast cereals, with over three quarters of UK cereal eaters/buyers saying they would like to see the sugar content reduced in their favourite breakfast cereal. “Greater format variety – including pots, cereal and milk duos, overnight oats, squares and ‘snackable’ minis – and category blurring efforts, such as smoothie bowls, drinkable oats, popcorn muesli or chocolate-covered treats, have opened up new growth areas for cereals.”

GOOD HYDRATION

Regular hot beverage consumption is much more than just a hydration strategy in care homes – it plays a key role in total wellbeing. Hot beverages provide feelings of comfort, as well as offer a great opportunity for residents to socialise.

“Why not create your very own coffee shop corner, complete with easy to make speciality style blends, as a great way to encourage residents to meet up and share stories with each other at their care home café?” suggests Martyn Bell, category marketing manager convenience coffee, Jacobs Douwe Egberts. “Making a clearly purposed area for social and activity Opera tors h adapt meet-ups, with an a v e e d th allow easy-to-use range consu eir offering m to collec e of enticing and t ‘Bot rs to order tom an boxes delicious coffee of pre less Brunc d -pared dishe h’ s alon drinks, residents b r u nc g cockt ails to side prem h are welcomed ix a e ll d o w cus to rec to discover more tomer reate s th exper choice of indulgent, ience e same at hom popular flavours than e. they would enjoy from a high street café.”

With cost pressures likely, operators would benefit from investing in costeffective ingredients like ambient or frozen options. Choosing a frozen bakery option, for example, provides caterers with absolute convenience and helps to avoid unnecessary waste.”

Kenco has introduced its popular Latte and Cappuccino Instant Specialities in 750g tins to help keep hot beverage offerings exciting, but accessible.

l a i c o S f Che al Gettinsgpistoacliity IN ho

How are people using social media to learn more about cooking and places to eat? During the challenges of 2020, people have been using social media more than ever with video being the type of content gaining the most engagement. Consumers are looking for how-to guides and advice to improve their skills and there is significant evidence that people are trying a variety of new recipes, not just baking. Chefs websites, YouTube and social media channels are being used to help people of all ages in the kitchen.

To help chefs maximise their use of social media, Premier Foodservice research highlighted that:-

More than

>half

(52.8%) of consumers agreed that seeing food images on social media makes them want to try new places to eat

71%

of chefs think social media has driven footfall to their business

The top places

consumers look for ideas of places to eat out are Facebook, Trip Advisor and Instagram

If you would like any information about these social media findings and how they can help your business get in touch with Premier Foodservice via @PremierFoods_FS on Twitter or Instagram or via Facebook at https://www. facebook.com/PremierFoodsFoodservice/.

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice

t n e r e ff i d A roach A lot of caterers are looking towards a new way of operating with takeaway and delivery options becoming a big part of their offering. As a result, it is difficult to stand out from the crowd.

In uncertain times, plant-based dishes provide an inclusive, sustainable menu option while reducing cost per serving. To offer something a little bit

app

different on your menu, bring together core plant-based products with global-inspired BBQ flavours - perfect for summer.

To create this Korean BBQ Cauliflower with Fried Rice dish create a marinade using Country Range Soy Sauce, Country Range Pure Clear Honey, peanut butter, Sesame Oil, garlic and White Wine Vinegar. Brush the mix onto a char grilled cauliflower steak or bite sized cauliflower florets and grill further until tender and charred. Serve with egg fried

King Prawn Satay

DICKSON’S DIARY

rice, which you can make using Country Range Easy Cook Basmati Rice, Country Range Free Range Eggs, Country Range Soy Sauce, onion, garlic and veggies of your choice. This could easily be served as an on-the-go rice box with a twist, as a lunch offering or as an alternative to the traditional Chinese takeaway on an evening delivery menu. Full recipes Another dish that is great for health conscious diners that want a tasty treat is King Prawn Satay using the sweet and succulent Country Range King Prawns.

available at www.countryrange. co.uk/recipes

Mix peanut butter, lime juice and zest, Country Range Coconut Milk, Country Range Soy Sauce, Country Range Pure Clear Honey and curry powder to create a marinade for the prawns. Marinate your prawns in the mixture, making sure you leave half as your dipping sauce to serve. Brush the prawns with oil and place in a pre-heated oven at 260°C for 2 minutes, then turn and cook for another 3 minutes. Serve with the dipping sauce on

Korean B BQ C auliflow with Eg er g Fried Rice the side as an al-fresco starter if your business layout allows.

The Country Range King Prawns are raw, peeled, deveined and sustainably sourced. They are farmed in warm tropical waters and IQF frozen within hours of harvest, guaranteeing the freshest and finest quality. Keep safe, keep sane – keep cooking.

Paul Dickson

Country Range development chef

G ET BAC K TO B US I N E S S WITH Welcome back caterers, we are here for you. Disposables were invented for hygiene, and Vegware was invented for sustainability, with attractive plant-based compostables that enable caterers to serve food safely. Vegware’s ‘Back to business: a practical guide to packaging for socially distanced catering’ offers socially-distanced service models, menu inspiration and product tips. Stir up your culinar y creativity and download your copy today: www.vegware.com/backtobiz

@vegware

+44 (0) 330 223 0400 | sales@vegware.co.uk | vegware.com

EDUCATION

Lockdown food insecurity

New figures from The Food Foundation reveal that five million people (17%) living in households with children in the UK experienced food insecurity during the first five weeks of the COVID-19 lockdown.

A YouGov poll found that 2.4million children are living in food insecure households, and two million children have received smaller portions, a reduced number of meals and/or low-cost, less nutritious meals because their parents have run out of food. Food insecurity driven by isolation and economic hardship in households with children has doubled since lockdown came into effect, with parents in 2.8 million households with children reporting a loss of income. • Half a million of the children who normally receive free school meals have received no substitute at all since schools closed. • Higher levels of food insecurity were also reported by NHS workers in households with children: 17% had skipped a meal, 11% had been hungry and not eaten because of a lack of food, 9% had not eaten for a whole day and 5% said their child hadn’t eaten enough. The Trussell Trust also reported an 81% increase in people needing support from food banks at the end of

disproportionate effect on those already most at risk. The United Nations Committee on the Rights of the Child has warned of the grave physical, emotional and psychological effect of the COVID-19 pandemic on children and called on governments to activate immediate

March compared with the same time last year.

Dame Emma Thompson, Children’s Right2Food Campaign Ambassador, said: “Families who were fighting to put food on the table before COVID-19 now find themselves in an impossible position: just a month of lockdown has seen five million parents and children experience food insecurity. What is undeniable is that our government has yet to extend real lifelines to those who cannot afford food. We need emergency income support to put money in the pockets of families who are suffering, and DWP must ensure child benefit payments are increased and sufficient for alleviating the hardship so many children are enduring.”

A SHINING LIGHT IN DARK TIMES Many organisations, schools, children centres and caterers are working together to provide innovative solutions to try to ensure that children and families to not go hungry. We have highlighted a few of the brilliant organisations that are helping to support the vulnerable during this crisis and beyond.

Anna Taylor, executive director of the Food Foundation, said: “Protecting our children should be a priority, but we’re leaving them behind in conversations about emergency support and they’re falling through the cracks as a result. Having enough nutritious food to eat is a basic right, and without it children’s mental and physical health suffers irreparably.”

The Trussel Trust supports more than 1,200 food bank centres in the UK to provide a minimum of three days’ nutritionally-balanced emergency food to people who have been referred in crisis, as well as support to help people resolve the crises they face. www.trusselltrust.org

Bruce Adamson, Commissioner for Children and Young People Scotland, said: “Poverty and food insecurity was the biggest human rights issue facing children in the UK before the COVID-19 pandemic and this polling reiterates that the pandemic is having a

Independent Food Aid Network (IFAN) is the UK network for independent food aid providers, supporting and connecting a range of independent frontline food aid organisations while also advocating on their behalf at a national level. There are at least 822 independent food banks in the UK today, and this does not

“Food insecurity driven by isolation and economic hardship in households with children has doubled since lockdown.” 25

measures to ensure that all children have regular, permanent and unrestricted access to nutritious food. Despite the significant efforts of schools, charities and communities, we are still falling short of this most basic obligation to ensure children have enough food.

include those operating out of schools. www.foodaidnetwork.org.uk FareShare redistribute surplus food to frontline food aid organisations as well as other kinds of charities that turn it into meals. Their 1,500 volunteers have redistributed 24,074 tonnes of food and 933,178 people per week are supported by their charity members. www.fareshare.org.uk Food Cycle are a national charity that builds communities through surplus food, volunteers and spare kitchen spaces. They create tasty three-course meals for vulnerable people across the UK, and are united by the simple belief that food waste and food poverty should not co-exist. They have cooked and served 1,011,655 meals for their guests around the UK. www.foodcycle.org.uk/ who-we-are/ If you have a story to share about how you’re helping your local community, we would love to hear from you. Email us at editor@stiritupmagazine.co.uk

THE GREEN GAUGE

Safely extending shelf life

THE ‘USE BY’ DATE relates to food safety. Food cannot be sold, redistributed or consumed after this date. The only exception to this is if the food has gone through a safe freezing or cooking process, before the ‘Use By’ date has passed, and has been appropriately re-labelled.

Due to the Coronavirus pandemic, and the resulting closure of large parts of the out-of-home market, there has been a huge decline in the demand for some food products causing issues with Best Before Dates for food. WRAP have developed guidelines to assist in extending shelf life for these products. These guidelines are endorsed by the Food Standards Agency (FSA). Some food businesses have previously decided against accepting food products that are past or close to their ‘Best Before’ date (although still of good quality and safe to eat), whilst others have taken a more flexible approach. The WRAP document seeks to minimise this waste of good food by providing guidance on determining whether products are fit to eat after their ‘Best Before’ date. All food businesses are urged to implement this guidance to avoid waste and consume all safe-to-eat food where possible. The wholesalers of the Country Range Group do not want to be part of the food waste problem and so are adopting new procedures, in line with the WRAP / FSA guidance to encourage the sale of products beyond their Best Before date. First of all, it is important to understand the difference between Use By dates and Best Before dates. When deciding which to use, the manufacturer will carry out a risk assessment to decide if the product is highly perishable, such as fresh vegetables or chilled meats, and if so, they will provide a Use By date. If the product is more stable, such as UHT milk or dried pasta, a Best Before date will be used.

Publication date

Label better less waste

November 2017 Updated

May 2020

Redistribution labelling guide Produce of

Date labels, storage advice and freezing for food safety

“T he WRAP document seeks to minimise this waste of good food by providing guidance on determining whether products are fit to eat after their ‘Best Before’ date.” The Best Before date means that the product will be safe to eat for a period of time after it has passed, but the quality of the product may have diminished. The WRAP advice only applies to products that have a Best Before Date. It is likely caterers will start to receive products from their wholesaler which have an additional sticker applied to the product advising of an extended Best Before End date for the product. All wholesalers have strict procedures which check the integrity of the packaging of

WHO ARE WRAP? WRAP works with governments, businesses and communities to deliver practical solutions to improve resource efficiency. WRAP’s vision for the food and drink sector is ‘Working together for a world where resources are used sustainably’ and reducing food waste is part of that. https://wrap.org.uk/content/food-vision

stiritupmagazine.co.uk

THE ‘BEST BEFORE’ DATE relates to food quality. Food with a ‘Best Before’ date can legally be sold and consumed after this date. Providing food is stored in appropriate conditions – i.e. as instructed on the label by the manufacturer – and has not become otherwise contaminated, it will be safe to consume for a period of time after the ‘Best Before’ date has passed, but it may not be at its best.

the products and that cans and jars are free from damage before applying the sticker. The revised BBE date printed on the sticker has been calculated utilising the WRAP guidelines. This ensures that customers continue to receive a quality product and we can reduce levels of unnecessary food waste. Full details on the WRAP guidance are available at https://wrap.org.uk/content/surplus-foodredistribution-labelling-guidance

THE WRAP GUIDELINES ADVISE THE FOLLOWING: AMBIENT GROCERY Ambient includes a wide range of food that is found in cans, jars and packets. Typically, such food carries a ‘Best Before End’ date and a long shelf life. The WRAP guidance states the following extended life of the product beyond the Best Before End printed on pack.

PACK TYPE

PRODUCT

EXTENDED LIFE BEYOND ‘BEST BEFORE’

Packet

Crisps

1 month

Packet

Cake

3 months

Packet

Biscuits/Cereals

6 months

Packet

Dried pasta and pulses

3 years

Canned foods

Soup/Beans/ Fish/ Meat etc.

3 years

Foil pack

Dry pasta/Soup mix etc.

3 years

Jars

Jams/Condiments/Sauces

3 years

Banoﬀee MOUSSE

Recipe

PREP TIME

MEAL TYPE Dessert

5 mins

COOKING TIME

MAKES

N/A

10 portions

INGREDIENTS

SOFT DRINKS

350ml cold water

The WRAP guidance also provides an indication of the extended life of soft drink products which has been developed in conjunction with the British Soft Drinks Association and the extended dates are as follows: • 1 month for all ambient soft drinks (regardless of pack type) except • 3 months for all ambient full-sugar drinks and water in non-permeable packs (e.g. glass, cans and pouches).

75g Angel Delgiht® Butterscotch Mousse 75g Angel Delight® Banana Mousse

200g Bird’s® Biscuits, Base 10g cocoa powder 2 bananas 1 tbsp lemon juice

METHOD 1. Pour 175ml of the cold water into a mixing bowl fitted with a whisk attachment. Add the Angel Delight® Butterscotch Mousse and whisk for 30 seconds on slow speed. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk). 2. Repeat with the Banana Angel Delight® Mousse and remaining 175ml cold water. 3. Slice the banana and add lemon juice to stop it going brown. 4. Pipe the Angel Delight® Mousse into pots, layering both flavours with a sprinkling of the biscuit crumb and some sliced banana between each flavour. 5. Refrigerate for one hour before serving. To make gluten free swap the biscuit crumb for a gluten free alternative.

ALLERGENS Please check the ingredients declaration on the products you use making this recipe. Cereals containing gluten Milk

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice

At MAGGI, we’ve created a new gravy that is sure to leave empty plates and smiling faces. Delicious, full of flavour and easy to prepare – it’s the gluten free gravy that everyone can enjoy.

ADVICE FROM THE EXPERTS

Using social media to promote your hospitality business By Karen Fewell, founder of Digital Blonde, a leading agency specialising in the hospitality sector Many things can be debated about the last few months, but there is no question that our digital and social media activity increased during the lockdown. In fact, 47% of Internet users reported that their social media usage went up during this time*. We have turned to the social networks to fill our time, share experiences and connect with others and it’s likely many people will continue an increased use of social media over the following months. This means Facebook, Instagram, Twitter and LinkedIn should be central to promoting your hospitality business whether you are offering socially distanced food and drink or providing a takeaway service.

How can you use social media to promote your pub or restaurant over the coming months? START LOCAL The pandemic has raised the importance of supporting local businesses and social media lends itself to local marketing. Using Facebook and Instagram’s ad platform you can target your

posts at the people who are most likely to want to support you, those in your local community. There is also plenty of research around about which age groups feel more comfortable about returning to bars and restaurants and so you could add these demographics to your ad targeting too. Start with a small budget on your ads to ensure you don’t have too many customers in the early days and either let people down or make them feel unsafe. You can gradually increase the ad spend over time.

REVIEW YOUR PHOTOS AND SOCIAL ASSETS Whether you are offering a socially distanced service or a new takeaway offering, it is likely there have been changes to how your business looks and feels. It will now be inappropriate to show photos of chefs working closely in a kitchen or pub goers on a busy Saturday night all close together. I recommend you plan in some time to take new photographs to reflect how your business ‘looks’ now, what you are offering and how the dishes are served. It will also help to post photos of your team demonstrating safe hygiene practices such as wearing masks and gloves, to show how you are taking your customers’ safety seriously.

SHOW THE PEOPLE BEHIND THE BUSINESS I was always told “People buy people” and the more marketing experienced I have gained, the truer I have found this statement. It’s so important for the business owner, landlord or other figurehead to have a presence on your social media accounts. Perhaps you can record a video to camera talking about the new approach to visiting your business. In the video explain the new process. When video is done well, it can achieve higher engagement than words and photos and it helps to build a relationship with your audience.

HOW HAS THE LOCKDOWN MADE YOUR BUSINESS EVEN BETTER? Lockdown has given many people time to reflect and come up with new ideas. Use your social media accounts to tell the story about using the closure to make your business better. Perhaps you have re-decorated, sourced new ingredients, introduced a new drinks supplier or maybe even started to grow your own vegetables?

Be cautious about the staff you choose to show on your social media accounts. In the early days, most of your customers will be locals. You don’t want to show a photo of one of your team and then find a customer comments about how that person is not following the distancing rules away from work.

WELCOME FEEDBACK After months of cooking every meal at home, there is a lot of love out there for hospitality businesses

trying to re-open. Use your social media accounts to sound out your customers on new ideas and approaches. You will be surprised by just how keen local people are to help you. Make sure you show that you are listening to your social media audience, thank them for their time and ensure you answer any concerns people highlight. DON’T FORGET THOSE WHO WANT TO RETURN AT A LATER DATE Despite everything you are doing to encourage customers back to your business, some customers are just not ready to venture out yet. Still communicate with these customers and don’t let them feel excluded from your brand and marketing activity. When they do feel safe to venture out again they will remember who thought about them during the easing of the lockdown. DON’T LET SOCIAL SLIP DOWN YOUR TO DO LIST It’s going to be a really busy period with many new challenges, but it’s important to set time aside for ensuring you talk about all your good work on your social media accounts. Good luck and if you have any questions feel free to drop me a note at Karen@ digitalblondemarketing.com *Globalwebindex’s Coronavirus Multi-Market Study (Wave 2, April 2020)

Supported by

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FIVE WAYS TO USE

WAYS TO USE Eggs There are very few ingredients more versatile than the humble egg. Sunnyside up, scrambled or poached, in quiches, cakes and custards, eggs offer a natural source of protein, vitamins and minerals, making them an essential ingredient in professional kitchens. Here, Robbie Phillips, who led his trio of City of Glasgow College students to secure the runners-up spot in the 2020 Country Range Student Chef Challenge, shares five “cracking” recipe ideas…

ABOUT:

ROBBIE PHILLIPS

Robbie became a professional cookery lecturer at City of Glasgow College after working in Glasgow West End’s Stravaigin, holder of 2 AA Rosettes and a Michelin Bib Gourmand. Since then he has completed a BA Professional Development in Tertiary Education through Dundee University. Robbie led two completely different teams of students to victory in the Country Range Student Chef Challenge in both 2018 and 2019. His 2020 team finished in second place.

Ouefs en / 1 cocotte

Chocolate Lemon / / 2 soufflé 3 tart

This dish is a real classic and an excellent way to celebrate free range eggs. Crack eggs and cream into a buttered ramekin and bake gently in the oven in a bain marie until the whites are just set. Elevate the dish with fines herbes stirred through the cream or add smoked salmon, chopped dill and crème fraîche. Alternatively, it can be layered with sautéed greens, a duxelles of mushroom or even a rich tomato sauce and topped with a crumble of cheese.

Slowly bring 500ml milk to the boil. Separate six eggs and mix the yolks with 150g caster sugar to form a paste. For the crème pâtissière, combine 40g plain flour, 35g cornflour and 50g cocoa powder. Remove the milk from the heat and slowly add to the egg mixture. Cool then pass through a sieve. Next, whip up the egg whites and gradually add 80g caster sugar, a drop of lemon juice and a pinch of salt. Beat the crème pâtissière until it’s smooth, then fold in the stiff egg whites . Pour the mixture into six well-buttered ramekins and bake for 12 minutes at 185°C.

Lime / 4 mayonnaise 5/ Summer starter

Whisk together one egg yolk, the zest and juice of one lime and ½ teaspoon of mustard. Add 250ml olive oil in a thin continuous stream. Once all the olive oil is added, season with a pinch of salt and taste. Great with fish or as an alternative to sour cream in Mexican dishes.

For an unusual starter, fry a free range egg in nut brown butter and serve with grilled asparagus, Greek labneh, spicy sesame seeds and toasted hazelnuts. In Winter, swap the asparagus for purple sprouting broccoli or even Brussels sprouts!

Country Range Free Range Medium Eggs Pack size: 1 dozen and 5 dozen

Blind bake 400g of sweet pastry (enough for four small tarts) until almost fully baked. Over a bain marie on a low heat, whisk together the juice and zest of four lemons, two eggs, two egg yolks, 75ml double cream and 125g caster sugar until the mixture thickens. Pour the mixture into your cases and bake for seven minutes at 160°C. Set at room temperature and serve with a dollop of crème fraîche.

“Eggs offer a natural source of protein, vitamins and minerals, making them an essential ingredient in professional kitchens.”

LASTING IMPRESSIONS MADE WITH

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B E L G I A N C H O C O L AT E

THE ART OF PLATING

T he art of plating STEAMED BUN WITH SOY COOKED TROTTER & BELLY, PICKLED ONION PURÉE

BY ADAM REID

4 6

Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’. His dessert ‘Golden Empire’, also made it through to the Great British Menu banquet in 2016.

This dish features on my tasting menu and is intended to be picked up and eaten by hand. The pig’s trotter and pork belly are braised down into a soup-like caramel until it becomes really gelatinous. The meat is then left to set then chopped up. Meanwhile the cooking liquor is reduced further and folded back through the meat. Finally, it is set in a hemisphere mould. Raw dough is then used to completely encapsulate the sphere of pig’s trotter, and it is steamed. This creates a hot liquid ‘centre’, and a delicious surprise when you bite into it.

Plate selection

I chose a dark brown plate, which is the same colour on the inside as the outside. It complements the colours of the dish but provides enough of a contrast to make it look stylish and appealing.

Next sprinkle with fried crispy onions and puffed pork skins for added flavour and texture.

Seeds

After that, add a sprinkling of Nigella seeds, which have an onion seed flavour.

Bao

The steamed bao bun is placed in the centre of the plate.

Crunch

Pickle

Powder

Finish with burnt onion powder (made by cooking onions until they are black and dehydrated).

Pickled onion purée is spiraled on the top of the bun from the middle out so as not to overload it.

“Intended to be picked up and eaten by hand... and a delicious surprise when you bite into it.”

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ON THE RANGE

e t a l o c o h Dark c nnamon fondant & ci SERVES 8

Chocolate and orange are a match made in culinary heaven, as this delicious dessert demonstrates. Created by Chris Wheeler, executive chef at Stoke Park Country Club, Spa and Hotel in Buckinghamshire, its star ingredient is the award winning Country Range 70% Dark Chocolate Drops. “The important thing to remember is to not overcook this dish,” advises Chris. “The middle is meant to be runny so don’t be alarmed if it doesn’t spring back to the touch.”

COOKING TIME 45 MINS

INGREDIENTS

METHOD

For the fondant mix

For the fondant mix Melt the butter and chocolate together until completely combined. Whisk the sugar with the eggs and yolks then stir into the chocolate mixture. Fold in the cinnamon and flour slowly to prevent lumps from forming. Pour the mixture into greased mini pudding moulds and refrigerate.

• 250g Country Range 70% Dark Chocolate Drops • 50g Country Range Plain Flour • 15g Country Range Ground Cinnamon • 5 Country Range Free Range Medium Egg yolks • 5 Country Range Free Range Medium Eggs • 125g sugar • 250g butter For the ice cream • 250g Country Range Free Range Medium Egg yolk • 600ml milk • 600ml double cream • 125g sugar • 4 vanilla pods split in half For the orange sauce • 4 oranges • 50g sugar

For the ice cream To make the ice cream, place the milk and cream into a pan. Halve the vanilla pods lengthways and add to the pan. Bring to the boil. Whisk the egg yolks and sugar together until light and fluffy. Pour a third of the cream mixture into the egg, whisking constantly. Then whisk in the remaining two thirds. Add this mix back to the pan and stir over a low heat until it thickens. Cool over iced water then churn in an ice cream maker until soft, smooth and ready to serve. Ensure you do not over churn! Place into a freezer proof container and freeze. For the orange sauce Zest two of the oranges and juice all four. Add the juice and zest into a saucepan with 50g sugar and cook until a syrup is formed (about 15 minutes). Cook Cook the puddings for eight minutes and serve straight away, do not overcook as the centre should be soft. Serve Make a swipe on the plate with the orange sauce, tip out the fondant into the centre of the plate, serve with a scoop of ice cream and decorate with a chocolate straw.

For the garnish • 4 chocolate straws

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10g wheat bran fibre daily contributes to acceleration of intestinal transit. Bran Flakes contains 3.7g per serving. Enjoy as part of a balanced diet and healthy lifestyle. Contains 50% of nutrient reference value of vitamin D per 30g serving. Find out more about our responsibly sourced corn initiatives at www.kelloggs.com *Source independent survey MMR, June 2018, tested against 85% of the flakes products UK/ROI. Online survey with 1000 consumers. IRI UK 2018.

MCA

1. THE EATING OUT MARKET IS SET TO DECLINE 60-70% IN THE FULL YEAR TO DECEMBER 2020

FOUR WAYS CORONAVIRUS

will change the industry By Jill Livesey, managing director at MCA & HIM Shopper Research and Insights

The coronavirus pandemic has been - and continues to be - a tale of two industries for UK food and drink sales. The hospitality sector was forced to close all dine-in premises, with takeaway and delivery the only available routes to market. In contrast, grocery retail has arguably never seen such high levels of demand. While the true impact of the coronavirus on the food and drink market remains unknown, there is likely to be strong agreement that it won’t be a sprint back to normality. So, what will this ‘adjusted normality’ look like? How will consumer behaviour differ post lockdown, through the inevitable recessionary impact and into market recovery? Here we share four stats from our UK Recovery Report 2020,

providing a deeper understanding of what the industry should expect… 1. THE EATING OUT MARKET IS SET TO DECLINE 60-70% IN THE FULL YEAR TO DECEMBER 2020 With most restaurants, bars and cafés closed, aside from those outlets able to offer takeaway or delivery, the hospitality industry has been hit hard. Demand for delivery has also not been as high as was initially expected due to consumers remaining cautious with their spending - 63% say they are actively trying to save money. 2. 43% OF CONSUMERS ARE LOOKING TO WORK FROM HOME MORE OFTEN The number of people working from home increased from just 5% pre-lockdown to 60% during the quarantine period. However, as lockdown continues, are those working from home settling into a comfortable routine, or are they missing the interaction with their colleagues?

One-fifth definitely plan to work from home more often in the future and 22% say they might work from home more. This shift in favour of home working could have a significant impact on outlets in travel hubs which rely on commuters. 3. 64% OF CONSUMERS ARE WORRIED ABOUT VISITING EATING OUT VENUES Whereas grocery shopping is a necessity, eating and drinking out falls within discretionary spend that can easily be foregone. With consumer confidence at almost a record low and social distancing measures set to be in place for the foreseeable future, we can expect the return to eating out to be slow. The onus is on operators to reassure consumers that it is safe

2. 43% OF CONSUMERS ARE LOOKING TO WORK FROM HOME MORE OFTEN 64% OF CONSUMERS ARE WORRIED ABOUT VISITING EATING OUT VENUES

4. 45% OF CONSUMERS FEEL CONFIDENT ABOUT THEIR FINANCIAL POSITION OVER THE NEXT SIX MONTHS

to visit restaurants, pubs and cafés in order to combat this ‘fear of going out’ (FOGO). 4. 45% OF CONSUMERS FEEL CONFIDENT ABOUT THEIR FINANCIAL POSITION OVER THE NEXT SIX MONTHS With consumers looking to save and limit discretionary spend, there is a positive outlook for personal finances. Nearly half (45%) are confident about their financial position over the next six months, compared with 21% who aren’t feeling confident. Foodservice operators that adapt quickly could have an opportunity to secure some of this increased wealth.

“The onus is on operators to reassure consumers that it is safe to visit restaurants, pubs and cafés in order to combat this ‘fear of going out ’ (FOGO)”

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Max WHITLOCK The coronavirus crisis has had a huge impact on many people’s lives, including Britain’s greatest ever gymnast, Max Whitlock.

Ranked number one in the world, the double Olympic champion should have been defending his titles at the Games in Japan this month but, like the rest of us, has found himself in lockdown. Instead, Max will be training at home, perhaps using some of the drills included in his new book, The Whitlock Workout. “Although I’m not for one moment suggesting that everyone can or should be an Olympic gymnast, I really believe that anyone can benefit from gymnastic-style training,” he says. “It provides such a brilliant foundation in terms of mobility, body control and strength and, as it’s largely based around bodyweight exercises, it can be done practically anywhere.” The book also includes a selection of delicious recipes to complement Max’s workouts.

they’re all simple to make and the ingredients are easily available – because I’m definitely no chef!” Here, Max shares a recipe in homage to the postponed Olympic Games. “It’s really simple to make and, as long as you’re organised enough to marinate the turkey the night before, it’s probably one of the quickest meals you can cook.”

TOKYO 2020 TURKEY TERIYAKI STIR-FRY SERVES 4

INGREDIENTS

• 500g turkey breast, cut into strips • 1 tbsp peanut oil • 1 red onion, chopped • 1 green pepper, finely sliced • ½ red chilli, deseeded and finely sliced

He continues: “There’s a lot of truth in the expression ‘you can’t exercise away a poor diet’. I’m 100% confident in the effectiveness of my workouts, but if you’re not eating well, you won’t get all the benefits from them that you should.

• Rice or noodles, to serve

“My recipes all reflect my no-nonsense, ‘no-diet’ approach to nutrition; although they undeniably have a healthy slant, they’re in no way faddy or low on flavour. Importantly,

• 1 tbsp sesame oil

ntry ) Cou See page 49 e ( c n b a Clu ur ch o y of for y n a cop i k to w x’s boo a M

For the marinade • 60ml dark soy sauce • 1 tbsp runny honey • 1 tbsp white wine vinegar • 1 tbsp dark brown sugar • 1 tbsp sesame seeds • 1 garlic clove, crushed • 1 tsp finely chopped • Fresh ginger • 2 tbsp water

METHOD

1. Put all of the marinade ingredients into a large bowl and whisk together really well. 2. Add the turkey breast strips to the marinade, cover, place in the fridge and marinate for at least an hour but ideally overnight. 3. Heat the oil in a non-stick wok over a high heat. Using a slotted spoon, remove the turkey from the marinade and stir-fry for three minutes. 4. Add the onions, pepper and chilli and stir-fry for another three minutes, then pour the marinade into the wok and stir-fry for a final 1–2 minutes. 5. Serve with rice or noodles.

MY SIGNATURE DISH

R E M M U S MENUS Keep your cool with sunny summer menus As businesses start to emerge out of lockdown, itâ&#x20AC;&#x2122;s time to mix up your menus and make the most of the bounty of in-season ingredients that are available at this time of year. For those businesses yet to open their doors to the public, delivery and takeaway options remain vital income streams, but how can they stand out from the crowd to attract custom? With elderly people more at risk of dehydration during the hotter months, care caterers need to be mindful of incorporating vital nutrients into their dishes. Here, several chefs and industry experts share their thoughtsâ&#x20AC;Ś

stiritupmagazine.co.uk

MELTING POT

Justine’s Rainbow Rolls JUSTINE MURPHY author, The mymuybueno Cookbook

Rainbow rolls are a stunning dish for the summer, and I serve mine with an almond butter dipping sauce. First, submerge a rice paper sheet in cold water for 30 seconds then place on a damp tea towel. Place a few mint or coriander leaves in a single layer in the centre of the sheet, then add two prawns, a pile of sliced vegetables of your choice, and some mango on the lower half of the sheet. Fold in the sides and roll up to enclose the filling. Cover with a damp tea towel until serving.

ROBIN MOXON founder, Next Door fish restaurant, East Dulwich

For a tasty twist on the classic brunch dish kedgeree use smoked mackerel instead of smoked haddock. The oilier nature of this fish results in a slightly richer and more intensely perfumed dish, and to counterbalance that it is served alongside a hot and sharptasting tamarind sauce and a cooling yoghurt. This is a superb dish to present to a table for a summer brunch and allowing people to accessorise the dish by serving extra condiments and garnishes in the middle of the table results in an enjoyable and personal experience for everybody. For the full recipe, visit www.stiritupmagazine. co.uk/recipes

BARNY MACADAM taste creator, Santa Maria Foodservice, UK and Ireland

For me it is all about flavour and spice! The right flavour pairing can turn everyday vegetables into the tastiest dishes. Take the humble carrot, with a larder full of seasoning you can transform this vegetable into a variety of different dishes on your menu. Pickle carrots and onions for a tangy burger side, grate it up for kimchi, coat it with Chimichurri and BBQ for a sweet, smoky herby flavour or cook it off with spices for a curried carrot soup. Spices, seasonings and blends are a cost-effective way to transform ingredients. They have a long shelf life and, by adopting varied cooking methods, you can create different tastes and textures as well as promote menu rotations, keeping everything fresh and interesting for your consumers.

SOPHIE MURRAY deputy national chair of NACC

Protein is especially important with exercise to maintain muscle strength and aid recovery from illness. It’s suggested we need 20g in a portion, which is the equivalent to a palm-sized chicken, fish portion or three eggs. Packing nutrition into menus really is important in a care setting, especially as older people may absorb less from their food. Summer brings great berries, rich in antioxidants and many salads that have an array of health benefits. Beetroot, spinach and cold cooked vegetables make great salads, mixed with herbs plus a homemade French dressing can enhance nutrition easily. The oils support weight maintenance too.

MARIANNE LUMB TV and private chef

Do not be afraid of game! Life in the wild is exactly what all of our food species evolved for, and the wild cousin of our domesticated species is so often the tastier. As the sport has eclipsed the prey, many species are very easy and cheap to get hold of too. I’d recommend starting with pheasant, from a good game dealer, friend or market. Mix it up and try it as a replacement for chicken. One of my favourites is to take the breast and pound it to even thickness. Then pané it in egg, flour and crumbs and make a schnitzel. This will cook quickly and you can serve it with a buttermilk and herb dressing, or with a hot chicken jus finished with lime and capers. Left Justine Murphy’s Rainbow Rolls Below Chicken with a fresh berry and fruit salad

MELTING POT

SUE CAWTHRAY national chair of NACC

Keeping residents hydrated is vital all year round but especially during the summer months. It’s important to offer a variety of drinks throughout the day, and for those that can help themselves an easily accessible drinks station with a range of options, from water and teas to juices and smoothies, will encourage residents to drink. There are also creative and tasty ways to get fluids into people. You can offer food with a high-water content, such as salads and summer fruits, as well as jellies, sorbets and ice lollies. Why not get your residents involved and making their own ice lollies to enjoy later in the day?

HELEN HYDE business unit manager, Tabasco

Increased focus on delivery and takeaway calls for simple solutions. An easy way to differentiate from your competitors is to develop a signature condiment or dip to offer alongside your takeaway and delivery menu. How about Mississippi Muddy Mayo, Smoky Louisiana BBQ, Spicy Mayo or Smoke ‘n’ Spice Salsa? Lift your houmous with chipotle smokiness and add zing to your guacamole with Tabasco Green sauce.

ANNETTE COGGINS head of foodservice, Tilda UK

The warmer weather means many consumers will be looking for lighter options, but that doesn’t mean it’s time to dial down your dishes. With an abundance of fresh ingredients available, vibrant summer salads really come into their own. Get creative with colours, seasonings and texture and go beyond boring green salads. Speciality rice can really add that extra dimension of flavour and interest, as well as leaving consumers feeling satisfied for longer. We love Tilda Basmati and Wild for summer salads, with its unique, aromatic taste, nutty textures and unusual black grains it’ll bring the wow factor to any dish. Our Basmati & Wild Saffron Cauliflower & Honey Roasted Pear Salad is a perfect example of how Tilda Basmati & Wild complements both the savoury and sweet flavours.

stiritupmagazine.co.uk

Tabasco’s Hummus and Harissa

CRAIG BRAYSHAW commercial director of Eurilait

For operators adjusting to a new way of working and seeking innovative takeaway ideas, try offering a range of BBQ foods. Eurilait have experienced growth in demand for hot eating cheese as tasty ‘hero’ ingredients and offer a range of innovative cheese steaks and sausages for cooking on the grill, that are simple to prepare and ready in no time at all – perfect for pre-order menus. Also available are a range of baking camemberts that are ideal cooked on the griddle. You can make them up as meal kits for customers to takeaway, with various toppings added, so they can bake at home on the BBQ for something tasty and completely different. Check out these top topping combos; bacon and pickled chestnuts, bacon-wrapped breadsticks, sundried tomatoes and olives, figs & pistachios or truffle and wild mushroom.

JOE COULTER AND BEN MACANDREWS co-founders, vegan ready meal company PEP Kitchen www.pepkitchen.co.uk

Our vegan version of the classic Brazilian dish ‘Feijoada’, which is traditionally cooked with beef or pork, is perfect for the summer months. Quick to prepare, it’s a great dish for feeding a crowd, using inexpensive plant-based ingredients such as black beans, onions, carrots, celery and leeks. Smoked paprika, tomato puree and chipotle paste add some deep, savoury notes to this comforting dish. Brightened up with fresh bursts of zesty orange, it’s a vibrant and welcome addition to any summer table. Serve with sweet potato mash and steamed greens. For the full recipe, visit www.stiritupmagazine. co.uk/recipes

Robinsons Refresh’d Apple & Kiwi 500ml

Robinsons Refresh’d Orange & Passion fruit 500ml Robinsons Refresh’d Raspberry & Apple 500ml

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.

Time to

Raise the bar THE GREAT OUTDOORS We are going through unprecedented times and the hospitality industry has a bumpy ride ahead. Following the government advice, it looks as if some venues will open this month at the very earliest, and places with outside space are likely to be opened first. So, what sort of drinks offering are we looking at post-lockdown? I think it’s fair to assume that pitchers and sharers are not going to be popular - it will be more about single serves. One option to make up for this could be to price bundles for two or more drinks more favourably. Beer and cider will play a big part of the consumption, however, offering some ‘al fresco’ cocktails will help sales.

RAISE THE BAR

Luca Cordiglieri, of the UK Bartenders’ Guild

It’s all about bright colours and fresh garnishes, floral and fruity flavours, long and refreshing drinks. Aperol Spritz will be a favourite as usual, however, creating a small list of spritzers will create interest and help the GP. This type of drink is easy to make and very refreshing. Most vermouth and bitters companies are offering their own twist on it and they’ll be glad to help devise the list. The Hugo (elderflower, mint and prosecco), Negroni Sbagliato and the classic white wine spritzer are just a few examples that could be on that list. Other popular cocktails are long drinks like Mojitos from the classic to those flavoured with fruit such as passion fruit, strawberry etc, The Dark and Stormy, Moscow Mules and Tom Collins to name a few.

Hugo

45ml prosecco

30ml elderflower liqueur

15ml soda

Pour all the ingredients, in a stemmed glass over ice and garnish with mint.

ukbartendersguild.co.uk

I leave you with the recipe for the Hugo. If someone wants a stronger version, a shot of gin works very well.

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CREATIVE CARE WIN

Activities including those that are arts focused can help to enhance the health, happiness and well-being of residents and £200 w staff within care homes. of A o r t h

r ts the C in a vouch re er s

Work out to the max

WIN

The Whitlock Workout book

In fact, the Social Care Institute for Excellence (SCIE) was commissioned by the Care Quality Commission (CQC) to develop a definition of excellence for social care for a report published in May 2011. Two of the outcomes are

Double Olympian Max Whitlock shares his Signature Dish this issue (page 41), and whilst, sadly, he isn’t in Tokyo defending his two titles this month, his chosen dish has a very Japanese feel to it. The recipe is included in his book – The Whitlock Workout (Headline Home, £20) – and we have a copy to give away to one lucky reader. Featuring easy, accessible workouts, along with healthy recipe inspiration, the book will help improve your core strength and endurance. For your chance to win, send an email titled ‘The Whitlock Workout’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk

maintaining good relationships with family, partners, staff and others and spending time purposefully and enjoyably doing things that bring them pleasure and meaning. Creating meaningful, stimulating, and enjoyable arts activities can help care homes to adhere to those outcomes to achieve excellence in their care provision. The National Activity Providers Association (NAPA) offer Arts in Care Vouchers which can be utilised to

enhance the Arts Provision within your own care home, to thank a care home of your choice for the care provided to your relative or friend or as donation to a local care home. We are giving one Stir it up reader the chance to win £200 worth of Arts in Care Vouchers. To enter, send an email titled ‘Arts in Care’ along with your name, contact details and the name of your Country Range Group wholesaler to competitions@ stiritupmagazine.co.uk

WIN TILDA RICE AND £50 LOVE2SHOP VOUCHERS To celebrate the summer season, Tilda Foodservice is giving two lucky Stir it up readers the chance to win £50 of Love2Shop vouchers, plus either a 5kg bag of nutty Tilda Basmati & Wild or creamy Tilda Arborio Rice for their kitchens! Helping chefs create standout summer menus, Tilda’s Speciality Rice is the easy way to enhance dishes and boost profits. Simply by using the right rice for the right dish

WIN

Tilda Rice and £50 LOVE2SHOP Voucher

and naming the speciality rice on your menu, nearly seven out of ten consumers would pay more for the same dish*.

For your chance to win, send an email titled ‘Tilda Rice’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk *Toluna 2017 - 1000 consumers panel

Closing date for all competitions: 31 August 2020. All winners will be notified by 30 September 2020. 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

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summer menus INSPIRATIONAL PLATES FOR

FOOD FOR THOUGHT

RIVER DANCE Everything’s going swimmingly at Seaham Hall with this delicious Chalk Stream trout with “minestrone” of seasonal vegetables and hand-rolled macaroni by head chef Damian Broom.

FLIPPIN’ FABULOUS This Australian burger with fried egg, beetroot and rocket created by James Birch for Hellmann’s Mayonnaise is the wizard of Oz.

AMAZING AMARYNTH Try this delicious Mexican dish of tempura-fried amarynth flowers and leaves served with salsa, as featured in ‘Cooking in Marfa: Welcome, We’ve Been Expecting You’ by Rocky Barnette and Virginia Lebermann.

CHOC ON! Celebrate World Chocolate Day in style with these indulgent chocolate trifles. Full recipe http://www.opiesfoods.com/recipes/ Indulgent%20Chocolate%20Cherry%20Trifle%20/76

SEASONAL SICILIAN

Nationwide pasta delivery service Pasta Evangelists are supporting the restaurant industry with #RallyForRestaurants - a new series of limited edition, chef-inspired dishes, including Pasta alla Norma (pictured) by Ben Tish.

ON FIRE! For a delicious summer dish, serve these Indian lamb shish kebabs, created by Santa Maria for their ‘Catch the Taste of Fire’ recipe booklet, with roasted chickpeas, courgettes, goat’s cheese and garlic yogurt. For the full recipe visit www.stiritupmagazine.co.uk/recipes