FOCUSEDTREND RECIPES LOCAL SHOWCASESSUPPLIER ONLINEORDER CHRISTMASTHIS LABOUR AND COST SAVING SOLUTIONS CHRISTMAS AT THE HEART OF FOOD & SERVICE 2022
2 • Sysco Chat functionality • Live pricing • Updated stock checks • Exclusive online promotions Sign up today at order.syscoireland.com Online ordering is the most efficient way to source the products you need from Sysco, and our improved online ordering platform now makes it easier than ever. ORDER THE EASY WAY THIS CHRISTMAS
Sharing boards and finger food made easy.
Alternative festive recipe suggestions, expertise and tips from our team of in-house chefs.
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TRADITIONAL MENU
DISHES FOR ALL
WHAT’S EXPECTED?
Why you need them, how you can use them to drive footfall and more.
FESTIVE FAVOURITES
Traditional Christmas desserts sorted with quick solutions, ideas to elevate and more.
Creative ways to bring festive flavours to every dish with recipe ideas from our in-house chefs.
FESTIVE BRUNCH AND LUNCH
WHAT’S EXPECTED ON THE DRINKS MENU
Products are subject to change and stock availability. Please check complete product specifications with your call centre agent or Area Sales Manager.
PERFECT PLATTERS
Turkey, ham and all the trimmings –everything you need to get stocked and more.
Now is the time to delight your customers — so make your menu memorable and keep them coming back in the new year.
Everything the need to get your drinks menu in tip-top shape.
ALTERNATIVE PLATES
Contents
MAKING YOUR SIDES SING
Welcome GlutenFrozen Free IrishVegan LEGENDSYMBOLS SAVE TIME, COST OR LABOUR WITH OUR THROUGHOUT.PRODUCTHIGHLIGHTEDSOLUTIONS
Top tips for making your free-from offering so good everyone wants it.
CHEESE
How to make quality, Irish produce look its very best this festive season.
Championing quality Irish produce with recipes, cheese board tips and more.
Customer menu expectations for the festive season and beyond, explained.
At Sysco, we’ve nurtured and developed the largest network of local producers and growers in the industry, which means that we can always bring you the freshest and finest food products. This Sysco Christmas is all about championing those food products and bringing the same craft and care into the way you prepare and serve them for your customers. With trend-focused recipes and serving suggestions from our team of in-house chefs, consumer insights and more, this brochure will help you to provide exciting dining solutions for your customers in both a sustainable and profitable way.
SIGNATURE DESSERTS AND DRINKS
Consumers expect great quality, so instead of boasting a big, over-the-top menu, rationalise your menu, and focus on key dishes that will drive revenue.
Christmas is a great time of year to show off innovative menu ideas and luxury choices. Consumers expect to see new and exciting options when they are more willing to treat themselves.
A Christmas menu should balance traditional favourites that diners expect to see, yet incorporate a unique flair from your restaurant. Remember that you always want your regular customers to see your restaurant as their destination of choice, even during the Christmas season.
With the increasing demand for vegan-friendly foods, you’ll need to ensure you have vegan choices on your menu, as well as plant-based milks and treats. Head to page 34 for more inspiration and ideas.
The vast majority love a traditional Christmas dinner, but it’s also important to delight customers by offering something different. 95% of consumers surveyed like to try different cuisines when dining out, so work alternative flavours into your menu this festive season. We’ve tonnes of ideas within this very brochure. (Sysco Ireland consumer research, 2022.)
BLAZE A TRAIL
MAKE THE TEAM
SOMETHING FOR EVERYONE
STRIKE A BALANCE
EXPECTED? WHAT’S
Consumers expect a comfortable dining experience, so make sure your team is ready for the festive period. Invite staff to try and talk about the dishes on your menu, and communicate any changes effectively before service starts. It’s also a nice idea to incentivise staff during the festive season to boost motivation and morale. Offer a voucher or bottle of wine for the best service each week.
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VARIETY IS KEY
QUALITY OVER QUANTITY
Be in the know about what your customers want this festive season
order.syscoireland.com 5 493175 240mlfluteChampagneLucyglass
YOUEVERYTHING NEED TO KNOW TURKEY AND HAM TRADITIONAL OFFERING 493179 plateVolcanoLifestyleflat30cm
TRADITIONAL KEEPING IT
With 52% of consumers in Ireland preferring the traditional turkey and all the trimmings during the festive season, it’s key to nail the traditional Christmas offering.
For many people Christmas dinner is a direct link to family time and nostalgia. Reliving childhood memories, feeling the excitement, and most importantly enjoying traditional Christmas food and embracing the comfort of it. Because that’s what Christmas dinner is: Comfort food.
WHY DO WE LOVE CHRISTMAS DINNER SO MUCH?
ALL THE TRIMMINGS
So, what should be included in a traditional Irish Christmas offering? There are a few things that are an absolute must: roasted turkey and stuffing, clove-studded baked ham, crispy goose fat potatoes, Brussels sprouts, buttery sweet carrots, crispy parsnips, complete with rich gravy and cranberry sauce.
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492522 Wood pigeon crowns PG600Z1x6x90-110gm Wild Irish Game pigeon crowns PH2032x12x90-110gm Wild Irish Game whole oven-ready pheasant PH203Z6x600gm Wild Irish Game whole pheasant 6x600gm The star of the sorted…showTY178 Turkey butterfly skin on female TY1131x2.5Kg Deelvale turkey butterfly skin on 1x4.5-6.8Kg 495898 Beaujolais Villages ‘Lantignie’, Alexandre Burguad. 2020, Beaujolais – France TURKEYWITHPAIR
3.
Ham and cheese croquettes make a popular bar snack, party food or side dish.
A shredded ham hock terrine makes a wonderful prepahead starter, served with a toasted baguette, and mustard or piccalilli.
With its flavoursome fat content, Irish ham is arguably one of the most craveable meats, and can be used in plenty of ways across your winter offering – not just as part of the traditional turkey and ham plate.
Complete the main event portionsTurkeywith…&ham 495810 Reisling, Villa Huesgen ‘Enkircher Steffensberg’ Alte Reben, 2020, Mosel – Germany HAMWITHPAIR solution..labour-savingarehamPre-portioned,andturkeyagreat BC539 Gammon boned & rolled 1x2.5Kg BC504 McCarrens bacon gammon horseshoe boned & rolled BC5551x4.5-6Kg Oakpark smoked gammon horseshoe 1x7Kg BC500 Bacon gammon bone in & smoked 1x9Kg TY117 Turkey & ham with cranberry & orange stuffing TY61524x198-227gm Cooked & stuffed turkey & ham portions 24x6-7oz 492929 Master Carve cooked turkey & ham portions 24x7-8oz
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1.
Use baked ham to make tempting sandwiches. The classic Christmas sandwich is just one option – consider a Croque Monsieur or Madame on your lunch menu, a twist on a Reuben, or an elevated cheese toastie with brie and cranberry sauce.
2.
HAM IT UP!
MAKING YOUR Sid ES S i NG PROVENANCEWHY IS KEY RECIPESUPGRADEDFOR CHRISTMAS VEG SOLUTIONSSYSCO MAKING IT EASY GET TO KNOW OUR SUPPLIERSLOCAL HOW TO MAKE THE ROASTPERFECTPOTATO
SHOW SOME LOVE
SIMPLY THE BEST
PURE AND SIMPLE
LOCAL MATTERS
The trust that comes with traceability is invaluable. Terms like ‘organic’ and ‘free-range’ have become ubiquitous for good reason; from farm to fork, customers want to know exactly what’s gone into the food they’re eating – and the more information you can provide to satisfy their curiosity, the better.
order.syscoireland.com 11 Read about the supplierslocalwe’re proud to work with on pages 12, 22 and 42!
From producers to customers and everyone in between, food provenance is extremely important. We’re supporting local and here’s why...
There’s no getting away from it; there are things that Ireland can offer that nobody else can match. Our dairy, meat and seafood is often hailed as the finest around, and there’s an army of artisan brewers, smokers and charcutiers that are recognised amongst the best in the world – so why on earth wouldn’t you want to make it known that they’re the ones supplying what you’re serving?
PLACE PRIDE OF
Farmers and fishermen, butchers and bakers, chefs and servers; they all play a vital role in the food industry in Ireland. As a rising tide lifts all boats, celebrating the efforts of all involved helps to elevate Irish food in the mind of any diner who takes a seat at your table – so everyone’s a winner.
Supporting local is of great importance to many customers. Championing producers and suppliers is an excellent way of proving that you are embedded in that community and share in those values, as well as reminding your guests that their custom plays a vital role beyond your four walls.
Potatoes come in different kinds of varieties which makes it perfect for different kinds of dishes.
Wilson’s Country is the leading potato brand on the island of Ireland. Based in County Armagh, they have a six-acre site. Jonathan Fahy, Procurement and Trading Manager told us more about their offerings leading up to Christmas.
Environment is key
Eating quality is important
“A great potato is all about the eating quality, really, the taste and the dry matter – which is how floury it is,” Jonathan says. “We always keep the end customer in mind when planting and growing potatoes so that
For rooster potatoes, which is one of the popular varieties Wilson’s Country provide to Sysco, a heavier soil that’s more clay than sandy is the best as it keeps the moisture. It’s also important to work on rotation to prevent soil from being overused. By planting barley, grass or other crops on the land you keep the soil nutritious and preventing a bad quality crop.
POTATOES
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Sysco and Wilson’s - A treasured relationship
Angus Wilson started the business from the family farm in the 1980s, growing from strength to strength throughout the last 30+ years.Wilson’s Country have been supplying Sysco with potatoes for more than six years and the relationship has been going from strength to strength.
It’s been a long journey with lots of hard work and dedication and we hope to grow even Wefurther.tryto provide our customers with the best products and to offer chefs the most that we can to cover all bases – from chips to mash to roast ”potatoes.
Potatoes are a staple on any Christmas menu, that’s why it’s important to use highquality products to ensure you’re making the best mash or roasties over the festive period.
Meet the supplier
WILSON’S
the eating quality is of a high standard.” Wilson’s Country provide potatoes to Sysco with a specific dry matter band. Although they supply different kinds of potatoes to Sysco, they stick to a small number of varieties selected for their quality.
order.syscoireland.com 13 VP698 Washed & peeled rooster potatoes 1x9Kg 491002 Chateaux potatoes 1x5Kg VP743 Potato fondant 1x10’s 490051 Washed & peeled rooster potatoes 1x10Kg 490285 Oval fondant potatoes 10x10’s VP837 Round fondant sweet potato 1x25’s VP725 Wilson’s Country sliced potato 1x5Kg VP740 Wilson’s Country Washed & Peeled Baby Potatoes 1x9Kg Check potatoes off your list in one swift go with these convenient solutions. There’s no need to compromise on quality or taste. Potatoes made easy PRE ORDER PRE ORDER These optionspreparedsaveon both time and labour.
REcipE TiME Great Roast Potatoes 20 Maris Piper potatoes, washed and peeled VP504 3 Bulbs of garlic VW733 100ml Extra virgin olive oil OL102 30gm Thyme 491013 50gm Unsalted butter DY141 20gm Silver Hill duck fat D11Z 1MethodPreheat the oven to 190°C. 2 Peel the potatoes. 3 Rinse the potatoes in cold water to get rid of any extra starch and steam until al dente. 4 Heat the duck fat and oil in a frying pan and fry the potatoes until just coloured. 5 Place the potatoes into a tray along with the fat, garlic cloves and thyme and toss them together. 6 Roast the potatoes for 20 minutes until golden and crisp on the outside and fluffy and light on the inside. 7 Add some more thyme leaves and sea salt crystals and serve. Serves 10
order.syscoireland.com 15 Make with…perfecttheroastie VP504 Maris Piper potatoes 4900511x9Kg Washed & peeled rooster potatoes 4910131x10Kg Fresh thyme 1x100gm D11Z Silver Hill duck fat SP1481x1.5Kg Maldon sea salt OL10212x250gm Extra virgin olive oil 1x5Lt tub
16 REcipE TiME 2 Large Spanish onions, thinly sliced VW707 6 Cloves of garlic VW733 30gm Fresh thyme 491013 500gm Chorizo cubes CM607 3Kg Potatoes, diced VP697 400ml Vegetable bouillon Z180 50gm Parmigiano reggiano CH4373 1MethodPreheat the oven to 200°C. 2 Sweat the onions, garlic cloves and thyme sprigs in the oil until soft, but not coloured. 3 Add the chorizo and cook until the oil is released. 4 Strain the mix, add the diced potatoes and mix thoroughly. 5 Put the potato mix into a gratin dish, pour over the stock and bake uncovered for 40 minutes until the potatoes are al dente and the top is golden and crisp. 6 Add finely grated cheese and serve. Serves 25 andChorizoonion braised potatoes
order.syscoireland.com 17 490051 Washed & peeled rooster potatoes CM6071x10Kg Chorizo cubes Z1801x500gm Lucul vegetable bouillon 1x1Kg tub Prep made easy with products!convenientthese
492685 Prep Brussels sprouts VP7481x5Kg Banqueting chateau carrots 1x20’s Limit your time spent with…prepping 490285 Oval fondant potatoes 49819810x10’s Ballymaloe cranberry sauce (Pail) 1x3Kg PRE ORDER
19 SERVED RIGHT ROAST CARROTS 3 WAYS 1 Roasted with olive oil, salt and pepper. 2 Roasted with chilli powder, cinnamon, olive oil, and salt. 3 Roasted and tossed in brown butter, honey, salt and pepper. SPROUTS 3 WAYS 1 Pan-fried and topped with pistachios, a drizzle of pomegranate molasses and pomegranate seeds. 2 Roasted with garlic, Parmesan cheese and breadcrumbs. 3 Butter-fried and topped with crispy shallots and toasted flaked almonds.
20 492685 Prep brussel sprouts 4967371x5Kg Bacon lardons BC8651x1Kg Oakpark smoked maple American style streaky bacon 1x510gm Get withcreative ....
John Brett, Commercial Director,
Oakpark ”
order.syscoireland.com 21 REcipE TiME 400gm Brussels sprouts, halved 492685 20gm Shallots, chopped VW801 120gm Oakpark smoked maple american style streaky bacon BC865, roughly 50mlchoppedWhite cooking wine 25696 200ml Fresh cream DY228 40gm Parmesan cheese, grated CH4360 Maldon sea salt SP148 Whole black pepper 33580 40ml Olive oil OL102 1Method In a hot pan, sauté off the brussel sprouts, obtaining a nice colour, add in the shallots and bacon and cook for 2-3 minutes. 2 De-glaze the pan with the white wine and reduce by half. 3 Add in the cream and simmer for 1-2 minutes. 4 Add in the Parmesan, season with salt pepper, mix well and serve. Makes 4 portions Carbonara Brussels sprouts Our naturally smoked streaky rashers are most popular at Christmas. They’re brilliant when you fry them off, cut them up and throw them in with the Brussels sprouts.
• Glazed with honey and butter
What makes a great carrot?
• Raw for little reindeer bags!
Tim tells us that a great carrot is vibrant in colour, as straight as possible, and of course has great taste. Dockrells pride themselves on the quality of their carrots, and they work hard to ensure taste is top notch.
Jackie Tighe, the Dockrells production manager shares some of the team’s favourite ways to prepare carrots during the festive season…
Meet the supplier
Dockrells have been supplying Sysco with carrots since 2017, and they’ve been growing carrots in Enniscorthy, Co. Wexford for over 30 years – which really makes them the experts.
Quality time
Why not package up small bags of carrots tied with festive ribbon, andhand them out to families on Christmas Eve at the till? Snap apic and post it on social mediato raise some awareness. A lovely touch that will go a long way.
”
Maximum taste
Tim explains that Dockrells have a very tight quality control system in place on site. These checks start in the field, making sure the right crops are being harvested at the right time. When the crop comes into the pack house, they go through several more.
Dockrells have been acclaimed for their smart water management process. Tim explains that the team use a system that measures soil moisture, wind speed and rainfall accurately, and tells them exactly when to irrigate carrots and how much water they need exactly in the different growth stages of the crop. This reduces waste across the board and ensures a great crop every time.
Sysco require a top productqualityand we need to make sure we supply them with that.
With exact specifications and standards, Sysco plays a key part in quality control too.
CARROTS
Wexford is the prime spot to grow this particular crop; “It’s to do with the special soil type we have down here,” says Tim Davies, Operations Manager.
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Crop nutrition is key, and without giving any secrets away, Tim explains that field selection is hugely important. “Every field is different,” says Tim. “We can’t tend to every field in the same way when it comes to growing a crop, so great attention to detail is essential.” In a nutshell, a really good crop boils down to the time, care and patience brought to the fore by the team.
DOCKRELLS
• Roasted with garlic and a drizzle of honey
Paul Doran, farm manager and Jackie Tighe, pack house manager at John B Dockrell.
• Mashed with parsnips –and lots of salt and pepper.
Sustainability is key
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WELDON’S
SPROUTS
A must at Christmas
Super nutritious
Brussels sprouts are recognised as a superfood because they are high in folic acid.
“It’s only been in recent years that we’ve been growing them on a slow regime and a wide rotation basis to ensure that they soak in all the calcium and other nutrients in the soil,” explains Enda. This helps to add to the sprouts’ taste, goodness, and quality.
Whether you love them or hate them, Brussels sprouts are a must-have on every Irish Christmas table. Enda recommends keeping it traditional by serving sprouts roasted with bacon.
People love them or hate them but no matter how you look at it, they are a must on any ”ChristmasIrishtable.
Weldon brothers, Anthony and Enda have been in the Brussels sprouts business for several decades and have been supplying Sysco with this superfood for many years.
Efficiency and effectiveness
Based in Swords, north County Dublin, the brothers have helped to grow this family business to one of Ireland’s biggest Brussels sprouts providers.
Try sproutsCarbonaraourBrusselsrecipeon page 21.
The Weldon brothers have streamlined their production processes to provide maximum efficiency and effectiveness. “Managing the crops to suit the various conditions we’re experiencing plays a vital role in ensuring that we deliver only the best produce,” Enda says. With their unrivalled knowledge and expertise in growing, packing and delivering high-quality produce, we are proud to call them one of our trusted suppliers.
ALTERNATIVE p LATES HOW TO USE VALUE CUTS ALTERNATIVE RECIPESDISH FOCUS ON FISH COMFORT FOOD AND WHY IT’S MADE A COMEBACK
Whether veal shanks in a continental classic like osso buco or lamb rump for a home favourite like Irish stew, many dishes don’t merely work with value cuts, but in fact exist specifically with value cuts in mind. Expanding your arsenal of cuts unlocks a whole new world of culinary delights and lifts recipes to whole new levels.
Save time and labour, and reduce waste with the help of our on-site craft butchery, Carver & Co. Talk to your ASM for further information.
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With braising and stewing the name of the game, lots of value cuts are ideal for bulk prep – not a bad thing during the busiest period of the year. Set a few dozen servings slow-cooking through the afternoon, and you’ll be ready to awe your audience when service begins
TIPSEXPERTFROMOURIN-HOUSEBUTCHERYCARVER&CO.
THE PERFECT MATCH
Just as different prime cuts have their own unique characteristics, so too do these that are all-too-often overlooked. For example, beef cheeks boast a unique combination of lean, tender meat with luxurious flavour-hogging fat; braised just right, it’s a triumph of textures that’ll give any steak a run for its money.
CROWD PLEASERS
CENTRE-PLATEUNSUNG
From mouth-watering flavour to value for money, there are all sorts of reasons why less-heralded cuts of meat deserve pride of place in the kitchen…
HEROES
GET INVENTIVE
SEE THE CHANGE
Nothing captures the imagination like discovering something new, and showcasing dishes that diners aren’t used to seeing on menus can make a major impression. It’s the chance for chefs to flex their creative muscle, too; from soups and salads to casseroles and terrines, a ham hock can star just about anywhere on a menu!
Turning your attention to less-common cuts ticks two increasingly important boxes for the modern food business – it reduces food waste, and dramatically lowers costs. At a time when everyone’s looking for efficiencies, embracing these is a wonderful way of ensuring you’re getting bang for your buck.
TASTE THE DIFFERENCE
494582 Irish Nature beef rosette 227g x 10 BF842 Irish Nature beef feather blade 4930211x2.5-3.5Kg Irish Nature spiced beef VN6021x900-1200gm Wild Irish Game venison haunch steak 1x2x200gm BF131 Irish Nature beef cheek BF12181x10x600gm Irish Nature beef feather blade Steaks 10x227gm 495856 Château 2019,BordeauxPascaudSuperior,Bordeaux–France BEEFWITHPAIR Premium beef as the star of the show Champion beef this offeringswithChristmasvalue
order.syscoireland.com 27 10 approx. 650gm Beef cheek BF131 3 Banana shallots, finely diced VW801 2 Cloves of garlic, crushed VW733 3 Carrots, diced VG878 1 Stick celery, roughly chopped VW809 300gm Leeks, 2 whites chopped VW787 1Lt Seasoned red cooking wine T212 300gm Chopped tomatoes TM139 1.5Lt Brown veal stock G129 20gm Fresh thyme 491013 20gm Fresh rosemary HB103 2 Dried bay leaves HB601 Serves 20 Braised Beef cheek REcipE TiME 1MethodPre-heat the oven to 160°C. 2 To braise the beef cheeks; heat oil in a pan, season and seal off all sides in a hot pan until nicely coloured. Remove them and set aside. 3 In the same pan, sweat off the shallots, garlic and remaining vegetables. Add the red wine, chopped tomatoes, and veal stock and bring to a simmer. 4 In a tray, add the meat, vegetables, and liquid, cover tightly with foil and braise in the oven for 2 1/2 hours. 5 Season generously with salt and pepper and cook for 45-60 minutes, until tender. 6 Once the steaks are ready remove them from the tray. 7 Strain the cooking liquid and reduce to make the sauce. 8 Serve with creamed mashed potato and baby carrots. 493169 28cmrimmedHighlandLifestyleplate
28 PorkMarinatedbelly, Asian style with coconut rice, pickles and shichimi 250ml Kikkoman Tamari soy sauce OR574 125ml Mizkan Honteri Mirin sweet seasoning 497131 100gm Caster sugar Z313002 100gm Hikari white miso 496449 ½tsp Wasabi paste 490903 1Kg Pork streaky belly boneless PK110 2tsp House Shichimi Togarashi 496817 2tsp Santa Maria wasabi & sesame SP225 For The Rice 1 Large Spanish onion VW707 20ml Sunflower oil OL319 30gm Kerrygold butter DY173 400gm Basmati rice 88519 400ml Chaokoh coconut milk OR384 400ml Water For The Pickle 100ml Water 100ml White wine vinegar VR105 100gm Caster sugar Z313002 1 Carrot VW724 1 Radish VW750 1Method Place the soy sauce, mirin, sugar, miso paste and wasabi in a saucepan and bring to the boil, reduce heat and simmer the mix for 5 minutes. 2 Meanwhile, cut the carrots and cucumbers into thin strips. Heat the sugar, vinegar and water, and once simmering pour the liquid over the vegetables and allow to cool. 3 Put the pork in a large bowl and coat with the cooled marinade, refrigerate the pork and leave to marinate for 6 hours. 4 To prepare the rice, heat oil in a saucepan, and cook the onion and butter until soft. Add the rice and cook, stirring, for a couple of minutes. 5 Add the coconut milk and water. Simmer gently then cover. Cook the rice for 10-15 mins over a low heat, stirring regularly to stop it sticking. Once cooked the rice should be al dente and creamy. 6 Remove the pork from the marinade. 7 Heat a pan to medium-high heat, and pan fry the pork until cooked through, turning regularly. 8 To serve, divide rice among bowls alongside the pork and shiso leaf. Add the pickled veg and sprinkle the shichimi and wasabi & sesame on top. Serves 5 REcipE TiME
order.syscoireland.com 29 PK110 McCarrens boneless streaky pork belly CK2411x4-6Kg Chicken fillets 49252250x170-200gm Wood pigeon crowns PG600Z1x6x90-110gm Wild Irish Game pigeon crowns PH2032x12x90-110gm Wild Irish Game whole oven ready pheasant PH203Z6x600gm Wild Irish Game whole pheasant 6x600gm Centre-plate protein The stars of the show aren’t always turkey and ham... 493338 Granit Hazy flat 26cmplate
30 Thanksforthe COMPLIMENTSFRESHFISHANDCOMPLIMENTARYFLAVOURSGUIDE Get prepped with… FS988 Salmon sides skin on pinned 4x1.4-1.7Kg FS208 oystersGigas 1x30’S FS222 Portico cold smoked salmon sliced vacpac 1x1.25Kg Approx FS1033Z Prawn vannamei peeled & deveined 26/30 10x1Kg IQF 1 2 1 2 493287 plateWhitePrinciplesqaure23cm 496726 Pure plate35x21cmrectangularWhite
CRAB
Keep it simple with mignonette sauce (a French sauce made with red wine vinegar, minced shallots, and cracked black pepper), lemon wedges, and hot sauce like Tabasco.
PRAWNS
pairing.Theisland
Roasted with lemon and parsley butter; pan-fried with tomato, garlic and sumac; or grilled wrapped in bacon with fresh thyme, garlic and black pepper – a meaty fish like this demands a bold flavour
With its rich flavour and buttery texture, salmon works with a variety of flavours, depending on the cooking method. Asian flavours like sesame and ginger work brilliantly with grilled salmon, and if poached or braised, delicate herbs like dill, fennel, tarragon or sage, paired with crème fraîche and citrus flavours work brilliantly.
SALMON
A versatile seafood favourite that can be incorporated into any menu. Prawns come to life with Asian flavours like garlic, ginger, sweet chilli and coconut milk, with the uncomplicated flavours of gambas pil pil: olive oil, garlic and chilli, and also work beautifully with heartier flavours of tomato and fresh herbs.
A sure favourite by the seaside, calamari works brilliantly deep-fried, served with a silky aioli or mayonnaise –and a dash of citrus. Try roasted garlic aioli and lime; saffron mayonnaise with lemon; or hot chilli mayonnaise with orange – a favourite in Japan.
of Ireland boasts to some of the finest seafood in the world. Consumers are continuously opting for healthier options. Fish is high in omega-3 fatty acids and vitamins - and is often seen as a lighter choice – is worth including on your menu when paired with the right flavours.
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SQUID
491495 Lightly calamaridusted 6x1Kg FS1099Z Single pincer crab claw 1x1Kg 3 3 495737SEAFOODWITHPAIR Château Mourgues du Grès, Costières De Nîmes ‘Galets Dores’ Blanc, Rhône
MONKFISH
Best paired with flavours that truly let the crab meat shine. Garlic and butter work a treat, as do lighter tastes like chilli and lime. If you’re serving crab cakes, bacon jam works as a surprising accompaniment.
OYSTERS
Make the most of your seafood chowder mix by creating both a chowder and individual fish pies. The same base can be used for both. Add wine and additional herbs to your pies to delicately differentiate the two.
FS105 chowderSeafood mix 1x2Kg
order.syscoireland.com
Comfort food is something people associate with close relationships with families, friends or caregivers – so by incorporating comfort foods into your offering, you will prompt positive feelings amongst customers.
EYES ON THE…
Create your own signature dishes and variations on these nostalgic classics. Think mac and cheese arancini –swapping the traditional rice for mac and cheese.
It’s important to remember that GenZ grew up in a time when eating global foods was the norm, so for them, tacos and ramen are in fact considered comforting.
493255 26cmcoupWhitePrincipledeepbowl
Upgrading your menu to include some nostalgic favourites has a compelling umami boost, making consumers want and return for more.
CRAVE
A NATURAL UMAMI SOLUTION
MAKE IT YOURS
COMFORT ABOUTALL
Comfort food has made a comeback. Think seafood chowders and fish pies, shepherd’s pie and mac and cheese, or apple tart and custard – dishes that are both familiar and satisfying.
DISHES FOR EvERyONE ALL ABOUT FREE-FROMINCLUSIVE OPTIONS SOUP RECIPES AND SUGGESTIONSSERVING THE FREE-FROM DESSERTS YOU NEED
With increased demand for health-focused offerings, the need to deliver exciting and satisfying food options has never been more important. Be more inclusive and boost sales by following these top tips…
EATING FLEXIBLE
Sky-rocketing demand for vegan-friendly foods has seen a vast increase in the number of plant-based products available on the market, making it easier than ever before to provide delicious and inventive dishes to all customers.
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Labels like vegan or vegetarian are off-putting for customers without specific dietary requirements. These terms can have negative connotations and can make consumers feel as though they are missing out. To appeal to a wider range of customers, exclude these terms from dish names. Instead focus on the dish components just like you would with any other dish.
STUFF OF LEGENDS
ALL ACCESS
LANGUAGE IS KEY
Use a symbols key or legend so that customers can clearly identify dishes that are suitable to their dietary requirements. Consumers with specific dietary requirements or preferences will look for these identifications, whereas those without will not. Make sure to feature the full legend clearly on the menu.
36 50ml Olive oil OL102 2 Garlic cloves, chopped VW733 1tsp Red chilli, chopped VW757 80gm Shallots, chopped VW801 50gm Tomato paste Z462723 100gm Carrots, diced VW724 100gm Celeriac, diced VW786 100gm Celery, diced VW809 100gm Mixed peppers, diced VW747 100gm Courgette, diced VW783 600ml Knorr vegetable bouillon Z414439 600ml Tomato passata 1005365 160gm Vegan dumpling 33567 1tbsp Parsley, chopped HB593 1tbsp Basil, chopped HB555 1tbsp Chives, chopped HB562 Maldon sea salt SP148 Whole black pepper 33580 1Method Sweat off the chopped shallots, chilli and garlic in the olive oil until translucent. 2 Add in the carrots, celeriac, celery, mixed peppers and courgette and cook out for 2-3 minutes. 3 Add in the tomato paste and cook out for another 2 minutes. 4 Add in the vegetable bouillon and tomato passata and bring to the boil. 5 Reduce to a simmer for around 20 minutes. 6 Combine the dumpling mix with the chopped herbs and roll into approx. 16 x 10gm balls. 7 Gently place the dumpling on the top of the soup. 8 Cover the soup with a lid and simmer for 15-20 minutes, check the seasoning. 9 Serve with some fresh vegan bread and spread. Makes 4 portions vegetableWinter soup with herb dumplings Z414440 Knorr bouillonvegetablepasteGF (2x40Lt) 1x880gm 33567 Vegan dumplings 1x3.5Kg REcipE TiME 493163 Granit Glazed flat plate 24cm 493161 Granit Glazed bowl 20cm
GARLIC BUTTER CROUTONS WITH ROSEMARY AND THYME
Elevates your squash or sweet potato soup to the next level.
PIMP YOURUP SOUP
TOASTED PUMPKIN SEEDS WITH THYME BREADCRUMBSAND
Compliments parsnip, celeriac or potato and leek soup brilliantly.
HU161 Sauvignon Blanc, Huia Estate, Marlborough2020,–France VEGWITHPAIR
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CRISPY SAGE LEAVES
CRANBERRY OIL AND TOASTED PINE NUTS
A great topper for creamy mushroom soup.
Make your soup shine this Christmas by trying these gorgeous garnishes…
Make your regular tomato soup a festive treat.
38 498208 Vegan Belgian chocolate dessert 49820912x100gm Vegan Sicilian lemon dessert 12116112x100gm Vegan chocolate & coconut tart GF 1x14ptn With these single portion, ready-to-go options, you will save time and will keep on top of portion control. DESSERT SORTED! We’ve got you covered with a selection of ready-made vegan dessert options... 1 3 2 3
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CHAMPIONING THE WOMEN CHEESEMAKINGIN CHEESE INSPIRATIONRECIPE HOW TO BUILD CHEESEBOARDA SAY CHEESE
Perfect Pairings
Cheeses like Stilton, goat’s cheese and Manchego are strong in flavour so manage portions when incorporating them into dishes.
Bake it, baby
A small Camembert makes a fantastic indulgent starter or lunch when baked until gooey and served with compote and crusty bread for dipping.
Cheese is synonymous with Christmas. Whether you’re working it into dishes, adding it to sandwiches, or serving cheese plates as dessert or a bar snack, you’ll want top-quality cheeses to impress.
REINVENTING THE CHEESE WHEELAlittle
Blue cheese < > Port (Ruby, LBV), Sauternes, Late Harvest (Germany/NewRieslingZealand)
Try offering a single top-quality cheese, expertly paired with the perfect wine! Your cheese and vino offering can change every week tapping into the appeal of a ‘limited time only’ offer. The team at Classic Drinks can help you find the perfect pairing every time.
goes a long way
Hard, cheeseaged < > Cabernet Sauvignon (Bordeaux), Sangiovese (Chianti), Tempranillo (Rioja Reserva)
Soft, bloomy rind cheese < > Sparkling (Champagne,WineCava), Chardonnay
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it’s admirable within Sysco that the dairy team are very accessible to us producers,” added Sarah. “We can pick up the phone and say, you know, are you sure you want that size of order?
DAIRY GIRLS
Leaning on the Sysco distribution network allows Sarah and Siobhán the space to concentrate on the quality — and range — of their products. “As with other genuine farmhouse cheesemakers, the product very much depends on seasonality: are the animals inside or outside, as their diet is reflected in the milk and thus in the cheese,” says Siobhán. From checking the daily stock of cheeses, their variety and specific age profiles per customer order, Siobhán emphasises the role Sysco plays in ensuring St Tola can meet the specific needs of each
“Businesses like ours have team members who have been with us for over a decade,” says Siobhán. “That connection with the team then is very important as it’s more kind of an expansion of our Butfamily.”how does a family-run farm manage a global market, while staying true to its ethos? “With a sense of perspective, there’s a limit to the number of customers you can sustainably manage,” says Sarah. “And this is where the structure of a network like Sysco is a huge benefit to farmhouse cheesemakers.” Sarah and Siobhán agree that not only do their relationships with Sysco open the door to servicing a wider range of customers, it actually provides a more environmentally sustainable route to market, supporting their commitment to core values. “Isn’t it far better for our product to disperse through a more sophisticated network, rather than adding loads more little vans of our own to the country roads,” added
olling green pastures, cows lazily grazing the day away…the mental image conjured when one imagines life as a farmhouse cheesemaker is idyllic, but only captures a snapshot of the sophisticated operation within. “I’m sure many chefs could relate to our dayto-day,” says Siobhán Ní Ghairbhith of St Tola Goat Cheese in West Clare. “You walk in on any given day, and obviously you have a plan, but it can all go out the window when you open the door or your emails to see what’s the latest…excitement is the way we should put it! It can be a balance of making sure the day-to-day work is being done, while also making sure the creativity is flowing within the team and within the cheese making process.”
“Youcustomer.know,
Sarah Furno — Cashel Farmhouse Cheesemakers (photo R Grubb)
Irish farmhouse cheeses are internationally recognised as some of the best in the world; both Cashel Blue’s signature blue cheese (as well as its creamy sheep’s milk Crozier Blue) and St Tola’s range of goat’s cheeses have amassed an unrivalled series of local and global awards. This is really Irish farmhouse cheesemaking at its finest: both St Tola and Cashel Blue are family-run businesses, relying on sustainable farming practices, only grass-fed cows, sheep and goats and traditional cheesemaking methods.
expansion is to make sure you always have a very, very good product. “It’s important to find the balance between being on the farm and making sure you are working with your team, creating the best quality achieve that you can, and then being able to get that story out there to your customers,” says Siobhán. “Working with Sysco has been crucial to St Tola because we would be 90% within the home market, and 40% of that is foodservice.”
Meet two of the mavens of Irish farmhouse cheeses, Sarah Furno of Cashel Blue and Siobhán Ni Ghairbhith of St Tola
Sarah Furno — co-owner at Cashel Farmhouse Cheesemakers in Co. Tipperary — couldn’t agree more. “The momentum of life as a farmhouse cheesemaker depends on whether the variables are aligned: is that day’s milk nice and consistent; are your cows about to calve… we also hand-select and taste each batch that is shipped to customers, so customer relations are a part of each day,” says Sarah. “Then, there are days where you’re meeting with a group of international customers, and you have a knock on the door at 8am with a surprise BRC audit!”
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AsSarah.Siobhán points out, the first step to tackling sustainable
to the Christmas rush, both Sarah and Siobhán agree that less is more: “when it comes to farmhouse cheeses, they’re best as a light option,” says Siobhán. A few simple accompaniments of candied nuts and dried cranberries are ideal for both Cashel Blue or St Tola goat’s cheeses, with their creamy and earthy flavours lending the ideal pairing to roast vegetables, charcuterie boards or fresh salads.
St Tola Goat Cheese
Siobhán Ní Ghairbhith
The range of cheeses made by Cashel Farmhouse Cheesemakers is a direct reflection of the landscape that surrounds them, the quality of pure grass-fed milk and the cheesemakers’ dedication to craftmanship, natural rinds and cheese maturation.
Whencondition.”itcomes
At St.Tola Goats cheese farm ,we believe passionately in sustainable farming working with our fellow members in the Burren Eco Tourism Network and Slow Food Movement helping protect and enhance our local environment.
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Or, we can’t quite manage that amount just now, so can we get the next batch to you next week so we make sure there is always product coming through…they’re very responsive and it’s lovely to have that understanding of the cheesemaking process.”
Siobhán agrees that this close relationship allows her to best manage quality control of St Tola’s production, rather than cutting corners to fulfil big orders. “It’s important to be able to say, can we split this order, or do you really need that amount? I’m sure none of us wants to see wasted product or for it to sit too long on a shelf; our cheese is best kept for as long as possible in our own cheese rooms, in our own cold rooms, so that it’s sent out in prime
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With the world knocking on the door of their country farms, St Tola and Cashel Blue are excited for many more years of growing their businesses, with a steadfast commitment to local, sustainable and quality farmhouse cheesemaking practices. “At the end of the day, we just love it” says Sarah, “the diversity and the authenticity of doing something so real.”
A few theircheeses,StCashelidealcranberriesnutsofaccompanimentssimplecandiedanddriedareforbothBlueorTolagoat’swithcreamyand earthy flavours lending the ideal pairing to roast ”salads.boardscharcuterievegetables,orfresh
44 50ml Olive oil OL102 400gm Celeriac, diced VW786 400gm Parsnip, diced (reserve peel and deep fry) VW743 60gm Shallots, chopped VW801 140gm Cashel Blue cheese, diced CH1307 2 Garlic cloves, chopped VW733 1Lt Vegetable stock Z414440 200ml Fresh cream DY228 1tsp Sage, chopped HB580 40ml Sage oil Salt and pepper to taste 1Method Sweat of the chopped shallots and garlic in the olive oil until translucent. 2 Add in the celeriac and parsnips and cook out for 1-2 minutes. 3 Add in the vegetable stock and simmer for approximately 25 minutes until nice and soft. 4 Add in the cream, bring to the boil. 5 Reduce to a simmer and add in 100gm of the Cashel Blue cheese. 6 Remove from heat and add in the sage. 7 Blend well and check seasoning. 8 Portion into bowls and finish with the parsnip crisps, sage oil and the remaining Cashel Blue. Makes 4 portions Parsnip and Cashel Blue Soup REcipE Make your soup offering festive with… HB580 Sage HB5591x50gm Rosemary 1x50gm 491013 Thyme 1x100gm CH1307 Cashel Blue cheese CH14491x175gm Cooleney Farm Tipperary brie CH14101x150gm Cooleeney camembertFarm 1x200gm
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HOW BUILDTOA BOARDCHEESE
A cut above
All the trimmings
Base the plate around three different cheeses, making sure there’s a balance amongst types of milk (cow, sheep, or goat), textures (hard, semi-soft, soft), and styles of cheesemaking (bloomy rind, washed, rind, blue, Cheddar-style, etc.)
The power of three
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Add crackers, biscuits, bread sticks, toasted bread slices for crunch; fresh fruit like berries, pear, apple, grapes and figs for freshness; nuts like pistachios, walnuts and hazelnuts for texture; dried fruits and honey for sweetness; and chutneys to elevate flavour.
When cutting cheese, it’s best to think of whole wheels (whether they be round, square, or cylindrical) as if they were whole pies. Each should be divided in half first, and then into measured wedges.
Portion control
It’s easy to go overboard but take care when arranging your cheese plates to maximise your margins. Consider including approximately 30gm of cheese per person. Bulk your boards up with extras like crackers and fruit.
47 CH1105 Knockanore Irish mature raw milk red cheddar CH12931x150gm Milleens cheese 1x200gm CH1410 Cooleeney Farm camembert 1x200gm CH1449 Cooleney Farm Tipperary brie 1x150gm CH1596 Carrigaline cranberry cheese 1x200gm 497417 Durrus cheese 1x360gm 490829 Hegarty’s Farmhouse cheddar 1x1Kg 496315 Bride Valley smoked cheddar 1x150gm CH1006 Bandon Vale Cheese Glandor Red Leicester CH14421x200gm Wicklow Farmhouse Min Ban brie 1x150gm CH1307 Cashel Blue cheese 1x175gm CH1941 St Tola ash goat’s cheese 1x500gm CE743 Millers Damsels biscuits for cheese 12x125gm CE1000 Sheridans crackers 12x175gm 494434 Ballymaloe limited edition cranberry & spice sauce 12x210gm IrishChampioncheese
SHARING BOARD INSPIRATION AND BUILDING TIPS DISHESINSTAGRAMMABLE AND TOP TIPS PERFECT pLATTERS
TRENDY DOES IT
Sharing boards come in all shapes and sizes, and a balanced selection of small bites and dips are key no matter the variation. Whether you’re catering a private function or adding sharing boards to your bar snack menu, read on for our top tips and tricks this party season.
GENEROSITY IS KEY
SHARING
A platter doesn’t necessarily call for vast variety but demands generosity. Small bites and canapes don’t break the bank, meaning you can give more and charge accordingly, improving profit margins.
‘TIS THE SEASON FOR
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BUILDING BLOCKS
Make sure to provide a myriad of flavours and textures, a selection of dips and accompaniments. Read on for building tips and board inspiration.
Canapés and nibbles get everyone in a festive mood. This year, think of bringing trending flavours and themes to the fore with mezze boards, Asian-inspired platters, and more.
50 A-mezze-ing What works on a mezze board? Dips & spreads BabaganoushHummusTahini veggiesCrudités,&fruit PomegranateCucumberCarrotsPeppers Antipasti SundriedOlivestomatoes Breads & crackers BreadsticksPittasCrackers PA100BITESPARTYWITHPAIR Brut ChampagneChampagne,Pannier, NV, Champagne – France
order.syscoireland.com 51 Build boardyour 1042 Florentin sweet potato falafel (yummy yams nuggets) 10166x240gm Florentin falafel nuggets 10351x280gm Florentin tamruc falafel 6x240gm VG174 Tom & hummustraditionalOllie1x1Kg 492428 Tom & TuscanOlliesun olive mix 4941241x2Kg Tom & Ollie house mix 1x1Kg 490755 ganoushorganicFlorentinbaba 4972356x200gm Meridian 100% dark tahini 1x270gm With convenientthese products, you can save on time and labour.
1 3 2 3 1 2 3 3 3
–
They
We now have a dedicated team focused on food. work round the clock the in
Whether its sticky dumplings from China or scorching curries from Thailand, we know Irish consumers are always looking to spice up their dining experiences and it’s never been more important to cater for their increasingly international palates.
best quality world food products so you can focus on getting creative in the 95%kitchen. of consumers
Ireland love to eat dishes from different cuisines. We’re your one-stop shop for chilled and frozen products, rice and noodles, produce and packaging – and a whole lot more. Simply ask your local Area Sales Manager for more information on our World Food range. Asian-inspired DELIGHTS492596 Duck spring roll 50x20gm FF330Z Chicken gyoza 1x800gm 492941 Orien Bites tempura shrimp 1x1Kg O337Z Orien Bites mini vegetarian spring rolls 1x1Kg FF214Z Orien Bites chicken oriental snacks 1x960gm 497456 Orien torpedoBitesshrimp 6x32x25gm Prepared and ready to cook – saving you time and labour. CS10167 Pure platerectangularWhite11x6.25” 1 2 3 4 4
world
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to source
Sharing boards or platters can come in all shapes and sizes. Figure out what works for your establishment and make it your own. Take inspiration from these super suggestions…
2520Z
Plant-It bitessouthernveganfried 5x1Kg 498057 batteredPlant-It nuggets 5x1Kg
With vegetarianism and veganism still on the rise, it’s crucial to include meat-free alternatives in your party food offering. Mezze boards tend to include lots of veggie and vegan options (see page 50), but creating a board packed with vegan versions of traditional fried favourites will show that fun party platters truly are for everyone.
VEGAN/VEGGIE
C127Z
Global Farms tangy BBQ cooked chicken wings
CC103Z
FRIED CHICKEN
Fry’s rollscocktailvegetariansausage 1x4x100gm
Global Farms battered chicken chunks 1x1Kg
Global Farms cooked southern fried popcorn chicken 4x2.5Kg
4027 chickenHot’N’Kickinwings CC806Z1x2.27Kg
Global Farms cooked breaded chicken goujons 10x1Kg
498060
Wings, popcorn chicken, goujons and more. Excite customers with a mix of dips like Sriracha ketchup, garlic aioli and honey-mustard mayo, and other sides like sweet potato wedges, celery sticks or onion rings.
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497437
4975171x1Kg
MIX IT UP
Plant-It breaded salt & chilli strips 5x1Kg
STICK TO NEUTRAL BACKGROUNDS
How to create mouthwatering social content Instagrammable DISHES
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66% of consumers in Ireland visit a restaurant’s social media before making a booking.
With food photography, it’s all about the food and a neutral background puts your dish into full focus. This doesn’t mean it has to be white, or black. You can experiment with bright colours.
Indirect natural light is your best friend when trying to take beautiful food photos. Aim to snap your pics beside a window but just out of the actual sun light.
Appearance is key when it comes to food – and if you have a dish that looks exceptionally well, show it off. Sharing content on social media generates awareness for your business, prompts bookings, and encourages those who visit your establishment to do the same –especially if done right. Here’s how you can nail it every time...
USE NATURAL LIGHT
DID YOU KNOW?
THINK ABOUT COLOUR
Being aware of the colours within your food photos can have a massive effect on whether they look appetising or just plain boring. Use herbs and garnishes to add pops of colour on otherwise plain looking foods, colourful props can also give your photos a little bit of extra life. Just make sure the colours all work well together to avoid it all looking like a chaotic mess. Your colour choices should look intentional yet effortless.
MAKE IT FESTIVE BRUNCH TIPS FOR ELEVATING YOUR BRUNCH GAME FESTIVE BRUNCH INSPIRATIONSAMBO BRUNCH PRODUCTS NOT TO BE MISSED
If breakfast is the most important meal of the day, then brunch is the most important meal of the week – particularly during the festive season when there’s a cause to celebrate and get together with far-flung friends and relatives. Although consumers on the island of Ireland are big fans of a full Irish or an Ulster fry, you’ll need to shake up your brunch offering to really appeal to the modern consumer. Discover how you can elevate your offering this Christmas...
In the lead-up to Christmas, diners are meeting to celebrate Christmas, so join the novelty by adding festive flavours and elements to your offering. You could do this by simply replacing a regular mimosa with a festive version made with cranberry juice and garnished with a sprig of rosemary, or you could add a touch of cinnamon, nutmeg, or ginger to your french toast or pancakes. Read on to see how our development chefs bring festive flavours into brunch sandwiches.
CONSIDER
SMALL PLATES
These allow customers to order more, increasing your profit margin. Brunchgoing consumers welcome sharing and the chance to try multiple things – especially a mix of sweet and savoury dishes. Review the 4Ps (product, place, promotion and price) of menu engineering to help you strategise your menu and boost your profitability!
FESTIVE FEEL
LEVATING YOUR
MODERN CLASSICS
GAMEBRUNCH
WORLD FLAVOURS
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Sales of world food products like gochujang, sriracha, Aleppo pepper, kimchi, fish sauce, miso and mushrooms continue to grow this year – and brunch is a great opportunity to bring world flavours to your menu. Consumers are actively seeking brunch options from different cuisines and are increasingly, showing a real thirst for something new. Play it smart by selecting items that have higher profit margins and require shorter prep times to accompany these flavours. Baked eggs or shakshouka variations work a treat.
Consumers have really gotten back to basics with food recently, digging out their granny’s old recipe books and replicating foods they loved as kids. Bring that sense of comfort and nostalgia to your offering by selecting a muchloved food or dish and giving it a brunch-ifying. Think Crunchy Nut french toast, a restaurant take on the McMuffin, or bruléed grapefruit with a mix of toppings.
E
58 REcipE Egg wash EG219 Flour 114951 To assemble: 4 Brioche burger buns BR461Z 4 Eggs EG219 8 Streaky bacon BC125 80gm Mayonnaise 490641 40gm Gherkins, chopped Z462701 20gm American-style mustard MT114 2tbsp Cranberry and spice sauce 100357 2tbsp sriracha Z494064 4 slices Dubliner cheddar CH1626 80gm Iceberg lettuce leaves SL334 80gm Diced onion 491418 5gm Chopped sage HB580 80ml Sunflower oil OL319 400gm Loughnanes sausage meat PK178 100gm Loughnane’s white pudding with roasted pancetta, diced 494475 100gm Loughnane’s black pudding, diced 1tbspPK187Grain mustard MT111 To crumb coat: Panko Breadcrumbs 135538 Christmas brunch burger with cranberry and spice, and sriracha Makes 4 portions
We’ve created Ballymaloe Cranberry & Spice as a limited-edition product, especially for Christmas. Once it’s gone, it’s gone! We do a special sauce for Christmas every year. In the past we’ve had Cranberry & Prosecco, and Cranberry & Gin. This year we decided to leave out the alcohol and go with classic, warm Christmas flavours - cinnamon and orange. We like to bring out a limited-edition product every year to create a bit of a buzz and show our innovative side!”
Donnacha Ryan, Foodservice Manager, Ballymaloe Foods.
”
order.syscoireland.com 59 Brunch loves .... 494475 Loughnanes white pudding with roasted pancetta 4x90gm 494474 Loughnanes white pudding & chorizo 4x90gm 494476 Loughnanes black pudding with carrot & parsnip 4x90gm BC865 Oakpark smoked maple Americanstyle streaky bacon 1x510gm BC076 Oakpark smoked rindless back bacon rashers 1x2Kg 494434 Ballymaloe limited edition cranberry & spice sauce 12x210gm PK169 Loughnanes handmade pork sausage 12’s (linked) 1x5 KG PK169 Loughnanes handmade pork sausage 12’s (linked) 1x5 KG 1Method Sweat off the onions and sage in half the oil and leave to cool. 2 Combine the sausage meat, black and white pudding, mustard and the cooled onion mix well. 3 Shape into four patties of approx. 160gm each. 4 Crumb coat the patties in the flour, egg and panko breadcrumb. 5 With the rest of the oil, seal the burgers off in a non-stick pan and finish in the oven at 170 °C for around 10 minutes or until cooked through. 6 Toast the brioche buns and coat the top bun with the combined cranberry and spice and sriracha. 7 Combine the mayonnaise, gherkins and American-style mustard together and spread this mix on the bottom half of the bun. 8 Layer the burger from the bottom with the iceberg lettuce, burger, cheese and cooked bacon, and top with a fried egg closing the bun with the top half and enjoy!
dESSERTS & dRINKS SIGNATURE WHY THESE ARE KEY FOR THE FESTIVE SEASON DESSERTSIGNATURE INSPIRATIONRECIPE SIGNATURE DRINKSAFTER-DINNERSORTED TRENDS TO NOTE
Find Instagramtop tips on page 55!
GET STAFF ON BOARD
Social media is a powerful way to create demand before potential customers even arrive at your door – and luxury-laden treats with indulgent toppings are infinitely ‘Instagrammable’. Take advantage of this free advertising and make your social media work for you.
FINGER ON THE IMPULSE
TREATSSIGNATURE MAKE ROOM FOR INSTA PERFECTION
Spark impulse buying by adding a stand-alone seasonal menu to tables.
For many, the focus on healthy eating goes out the window during the run-up to Christmas, and no wonder – the cultural emphasis is on indulgence! As a result, this is the perfect opportunity to roll out limited-time offerings such as seasonal signature desserts and beverages to increase individual bills and boost overall sales.
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THE CLOCK IS TICKING
Make the most of the short-term nature of seasonal desserts and drinks and communicate this effectively. Once consumers know an item is only available for a limited time, they’re more likely to give it a try.
Develop your signature offering early and invite your staff to taste and talk about the exciting newcomers. This will help encourage them to make suggestions around items you’re eager to push.
250gm Brown sugar (Z313015) 50gm Butter (DY425) 240gm Cream (DY231) 1tsp Mixed spice (Z494019) 1Method Heat the butter and sugar in a pot over a medium heat until dissolved and golden brown in colour. 2 Add the cream and spices. 3 Whisk the mixture and bring it to the boil. Simmer until the mixture has reduced slightly. Spiced Toffee sauce Z494019 Schwartz for chef mixed spice 1x205gm DY231 Fresh pasteurised double cream (48%) 1x2Lt
order.syscoireland.com 63 Makes two 8-inch cakes. 600gm Chopped dates 490206 6 Fresh plums FW586 200gm Butter DY425 600gm Caster sugar Z313002 600gm Plain flour 490048 8 Eggs EG211 4tsp Bread soda Z353002 1Lt 1MethodWater Prepare the plums by cutting them in half and removing the stone. Lightly poach them in spiced stock syrup. 2 Line a spring form tin with melted butter and flour. 3 Cream the sugar and butter together using a mixer with a paddle attachment. 4 Boil the dates in water. 5 Add the bread soda to the dates when they have boiled to absorb liquid (it will foam up). 6 Leave the date mix aside to cool down. 7 Add the eggs to the creamed butter and sugar mixture, one by one, then add the flour, followed by the dates. 8 Pour the mix into an 8-inch lined mould and place six halved poached plums on top of each pudding 9 Bake at 160°C for 30-35 minutes. Plum & Date Sticky pudding, spiced Toffee Sauce REcipE DY425 Butter 49020628x454gm Chopped dates 1x12.5Kg FW586 Fresh plums 1x1Kg
64 PS212 Tartlet sweet crust 9cm T139 Apple pie filling Save on time and labour by selecting these convenient products.
Tartlet sweet crust 9cm PS212
50gm Caster sugar Z313002
Orange & Anise Anglaise
4 Continue to stir with a wooden spoon until the mixture starts to thicken and coats the back of the wooden spoon.
300gm Apple pie filling T139
50gm Porridge oats Z212022
100gm Plain flour 490048
Vanilla extract with seeds T964
2 Whisk the egg yolks and sugar together, pour the boiled mixture over the egg mix.
100gm Frozen cranberries F41Z
Makes 8-10 portions
2 Add the ground almonds and the flour gradually, and continue to mix on low speed.
Add the milk, cream, anise and orange zest to a pot over a medium heat and bring to the boil.
Zest of 1 orange FW605
4 Spread a generous amount on top of the filled tartlet.
3 When all is combined, add the porridge oats.
1 pint Milk DY233
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1Method
1 pint Cream DY231
150gm Caster sugar Z313002
2 Fill tartlets with mix and finish with crumble topping, bake in oven for 8 minutes at 170 °C.
Zest of 1 orange FW605
6 Egg yolks EG211
1Method
5 When thickened, pass the mixture through a strainer into a clean bowl and set over an iced water bath to cool down.
Method1
3 Pour back into pot over a medium heat.
100gm Butter DY425
Cream the sugar and butter with paddle attachment.
Crumble crumble,Cranberrymix&AppleorangeAnglaise
Makes 8-10 portions
6-star Aniseed 496430
Makes 8-10 portions
100gm Ground almonds NU103
Add in the orange zest and cranberries (when defrosted) to the apple mix.
DRINKS CAN BE TREATS TOO
Ganache is a quick and easy way to elevate your hot drinks offering and send profit margins soaring. Use this ganache recipe as the base of your signature hot chocolates this festive season, and top your creations off with whipped cream, sweet drizzles and sprinkles for
maximum PourDOUBLEimpact.UPyourganacheoverascoopofminticecreamforafestivetakeonanaffogato.Addcrushedcandycanesormintychocolatetreatstomakeitextraspecial. SY189 Da Vinci caramel sauce 1x2.5Lt SY188 Da Vinci chocolate sauce 1x2.5Kg Top it off…
order.syscoireland.com 67 280gm 70% Dark chocolate, chopped 240mlDY231 Double cream R228 1Method Heat the cream in a saucepan over a medium-high heat until almost boiling –bubbles will begin to appear around the edges of the pan. 2 Place the chopped chocolate into a bowl and pour the hot cream over it. Stir until the chocolate melts into the cream, forming a glossy ganache. 3 Set aside to cool and warm before use. Makes 10-12 servings Rich chocolate hazelnut ganache REcipE CS2740 Old tumblerfashioned11.5oz CS101 Irish glasscoffee8oz
Turning the familiar somethingintonew
68 TRENd WATcH
The popularity of baked goods and indulgent drinks that feature much-loved treats have soared in recent months. Oreos, Nutella, Biscoff and peanut butter cups are amongst the favourites to mash-up. Work these into your offering to excite and delight customers – you may just present them with their new favourite treat! 493203 Lifestyle Natural low cup 22cl 493209 Lifestyle Natural saucer 15cm
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Add a shot of Da Vinci hazelnut syrup (SY203), coat the rim of the cup with melted Nutella and top with fresh cream and chopped hazelnuts.
Nutella hot chocolate
Tasty tipples are a staple at Christmas. Maximise your margins my adding a shot to a regular coffee. Try Baileys with whipped cream and chocolate flakes, or Amaretto with whipped cream and toasted flaked almonds.
Biscoff dalgona coffee
Boozy does it!
Remember the dalgona coffee craze that took the world by storm a few years back? Well, why not try a trendy version? A dalgona is made by whisking equal parts instant coffee, granulated sugar and water vigourously, and pouring the lot over milk of your choice. Add some Biscoff spread and you’ve a treat worth shouting about!
IDEAS BRIGHT SY203 Da Vinci hazelnut syrup SY2021x1Lt Da Vinci caramel syrup SY1991x1Lt Da Vinci vanilla syrup 1x1Lt Add with…flavour CS4387 Monte Carlo water 13.75ozglass
FESTIVE FAvOURITES d ESSERTS CONVENIENT SOLUTIONS ELEVATING PREPARED DESSERTS
WHY LOVE DESSERTS?
CHRISTMASTRADITIONAL
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The aromas arising from traditional Christmas desserts make your establishment a warm, welcoming place, drawing customers in from the cold outdoors. Mince pies and pudding are always a welcome inclusion at this time of year, inspiring feelings of seasonal nostalgia and providing an attractive low-commitment choice that’s ideal for tempting customers as an accompaniment order to tea or coffee.
CREAM OF THE CROP
CE002 Christmas log pudding 10-12ptn CE0013x1.1Kg Marguerites Christmas pudding log 10-12ptn 3x1.36Kg CE1216 Marguerites individual Christmas pudding 12x100gm CE1218 Gluten-free Christmas pudding 10x110gm
Instead of using regular whipped cream or ice cream, excite your customers by jazzing them up with popular Christmas favourites. Upgrade regular vanilla ice cream by folding in crushed gingerbread or candy cane pieces, or add a drop of brandy, whiskey, Cointreau, Amaretto or Bailey’s to whipped Chantilly cream.
Your desserts don’t have to be over the top to be crowd-pleasing. Adding a signature touch to popular prepared desserts can be a profitable strategy for enticing diners to boost their dessert spending.
2
GREAT WAYS TO GIVE PREPARED DESSERTS SIGNATUREATWIST
ON THE SAUCE
Signature sauces can elevate just about any prepared cake or dessert. Work in popular festive flavours to set yourself apart from the rest. Think warm Bailey’s chocolate sauce or a gingerbread caramel.
CE003 Marguerites wrapped Christmas pudding bowl 4x900gm quality products like these. Christmas wouldn’t be Christmas without pudding!
CE899Z Unbaked mince pies 2” T478Z156x60gm Luxury Crown unbaked mince pies T824Z1x100’s Marguerites bakewell mince pies 18x98gm 490670 Mince pie filling 4906841x12.5Kg Marguerites mince pie filling 1x2.5Kg T80 home-madeMarguerites mince pies 24x67gm CE636 Christmas mince pies GF 10008416x55gm Mini mince pies 847171x72’s Baked mince pies 1x60’s piesonEyesthe
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Always serve mince pies warm, dusted with a little icing sugar, and something extra on the side – these easy-to-execute added touches will help drive customer satisfaction. Head back to page 73 for more ways to elevate prepared desserts.
Mince pies make a convenient portable option for a festive takeaway offering. Box them up tied with a ribbon for a nice added touch.
TOP TIPS
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WHAT’S EXPECTED? dRINKS WHAT EXPECTCONSUMERS TO SEE ON THE DRINKS MENU DRINKS RANGE SHOWCASE 493177 Lucy wine glass 540ml 493341 VolcanoLifestylejug 3oz 493263 Principle White cup 27cl 493382 Principle White saucer 16cm
THE PRICE IS RIGHT
From budget-friendly bottles to high-end offerings, your drinks selection should cater to a wide range of price points; that’s especially the case nearing Christmas, when bookings will range from casual social gatherings to once-in-a-decade family reunions. Wine lists, in particular, need to reflect the different demands you’re likely to encounter – and don’t let the sudden spike in bubbly sales take you by surprise!
Mulled wine and hot port, buttered rum and Irish coffee; ‘tis the season where ice cubes take a back seat! Hot drinks are a highly popular and highly profitable choice across the festive season, so plan accordingly. With some options, like mulled wine and spiced cider, you may want to prepare a bulk batch to pour throughout service…
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IN THE KNOW
As party season swings into action, those in a celebratory mood may well be in the market to upgrade on their usual order. Ensure your premium wines, spirits and cocktails are stocked and ready – and your staff prepared to make recommendations as necessary.
The modern drinks menu is varied and inventive – and all the more so when seasonal celebrations roll around. Here’s some pointers on how to make sure your customers will raise a toast every time…
Some of your clientele might know their Burgundy from their Beaujolais, but it’s not a given. Providing a short description of each wine, categorising different options according to their characteristics, and listing the various ingredients in cocktails is a great way of helping customers to find exactly what they’re looking for – and there’s no substitute for knowledgeable staff who can help when needed.
FREE-FROM ESSENTIALS
TRADING UP
Whether it’s dairy-free milk alternatives or non-alcoholic beers, free-from offerings have become a must-have on any drinks list. As well as making sure guests are well looked after, expanding your range of low and non-alcohol options can represent a fantastic sales opportunity, too; indulgent mocktails will drive profits far more than the humble soft drink!
HOT STUFF
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PERFECT PAIRINGS
Food and wine go hand-in-hand. Our team at Classic Drinks are here to help you find the perfect pour to compliment your festive menu.
Pair with ham
Château495856
SauvignonHU161
Beaujolais495898
Produced from very old vines, this Riesling is powerful and saline with aromas of peach, pear, yellow apple and honey. On the palate the wine has a suggestion of sweetness and saline minerality with whipcrack acidity and a long, smooth finish.
BrutPA100Champagne, Champagne Pannier, NV, Champagne – France
Villa Huesgen
It is hard to find excellent wine from Bordeaux without a huge price tag, but Château Pascaud is the rare exception! The wine is rich and smooth with notes of red plums, blackberries, leather, vanilla and sandalwood. Full-bodied and with firm tannins on the palate, this is a fantastic accompaniment for any beef dish.
Pair with party food
Mourgues du Grès, Costières De Nîmes ‘Galets Dores’ Blanc, Rhône 2020 Rhone – France
Pair with turkey
This elegant vegan Sauvignon offers notes of green tropical fruit, white flowers and citrus. Dry, bright and fresh on the palate with wonderful acidity!
BordeauxPascaudSuperior, 2019, Bordeaux – France
order.syscoireland.com
Pair with plant-based
Riesling,495810
‘Enkircher Steffensberg’ Alte Reben, 2020, Mosel – Germany
Villages ‘Lantignie’, Alexandre Burguad. 2020, Beaujolais – France
Blanc, Huia Estate, 2020, Marlborough – France
Pair with seafood
Château495737
A lesser-known region of France, Costières de Nîmes produces sensational white wines! This blend of Grenache Blanc, Vermentino, and Roussane is rich and fresh with aromas of yellow fruits, Mediterranean herbs, and hints of sea salt on the palette with bright and lifted acidity and a gorgeously saline finish.
There is no better accompaniment to the varying bites of party food than a glass of Champagne. With crisp acidity, complex
This delicate Beaujolais is light and elegant with very gentle tannins, making it perfect with turkey! On the nose the wine is aromatic with hints of ripe black cherry, banana, cinnamon, kirsch and violets!
Pair with beef
Keep it simple this Christmas with Sysco and Classic Drinks
Order online: order.classicdrinks.com
Get in touch with your local Area Sales Manager or Business Development Manager to find out more.
Find perfect pours to compliment your festive menu with help from our dedicated team.
With a global network of top producers, Classic Drinks hold an incredible curated range of wine, spirits, beers, and cider.
