Caterer Connections Sep/Oct 2016

Caterer connections

2016

September 2013 Sep/Oct

The magazine exclusively for catering professionals

FOOD WEEKS Celebrate the best of British this autumn

COST SECTOR

SCHOOL DINNERS

Making them easy (and healthy) ON-TRADE QUICK SERVE

CLEAN SWEEP

Muddled about Merlot?

Our guide will help you keep the wine �lowing

Ex cl fr usi om ve ly

Boost your hygiene ratings

CONFUSED ABOUT CHIANTI?

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A word from… … Les

Is summer over yet? Well, maybe not… If past

years are anything to go by, those warm summer evenings could extend into late September and beyond. And with them, some great business: if the warmth of your welcome matches the season. But it won’t stretch forever. So think about that seasonal change and the effect this may have on your business. After the peak of summer trade, consider how you can keep your customers coming back.

Incentives are one way: loyalty programmes are a proven method to encourage a return visit. Equally, seasonally refreshed menus can revive your customers’ interests. It might be the end of those sumptuous summer fruit desserts, but on the upside, it’s time to tuck into seasonal fare such as game (duck and goose especially) followed by delicious apple pies – ingredients that are all reaching their peak right now.

You see, summer was great, but autumn could be even tastier if you get your ducks in a row. Enjoy what you do and keep your team happy; it really makes a difference to your customer, so have a great season.

… Martin

With customers looking for a more premium drinking experience, a carefully

chosen wine range presents a real opportunity for you to meet their needs.

Branded wines – in both 75cl and single-serve – give your customers the chance to enjoy their own personal favourite. As summer turns to autumn, warm spicy reds, such as Pinot Noir and Rioja, prove perennially popular, but never underestimate the allure of a crisp white or something fizzy. Champagne and sparkling wines, especially Prosecco, are showing strong year-on-year growth, so be watchful of stocks.

Keep customers happy and satisfied and they’ll keep coming back. Take a look at our exclusive new range of delicious wines now available (p31-34). It’s a great way to increase sales and offer customers choice, ensuring that your business continually meets their needs. Happy selling!

CATERER CONNECTIONS SEP/OCT 2016

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Inside this issue FEATURES

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PROFILE – PHIL VICKERY

Meet the celebrity chef who wants to take your kitchen gluten-free COST SECTOR

How you can keep within budget and provide healthy school lunches ON-TRADE

Why knowledge of the grape can reap great harvests QUICK SERVE

Hygiene ratings are important.

Don’t miss our must-read guide

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06 REGULARS

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06 11

31

39

ALLERGENS

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Caterer Connections is published six times a year by Made By Sonder Ltd on behalf of Landmark Wholesale. FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR SONDER Content Director Justine Ragany Creative Director Wayne Hayton Art Director Kim Colley Designer Rick Fraterrigo Sub Editor Kate Feasey Account Manager Adam Turner Contributors David Lloyd, Jim Staton, Emily Craft, Martin Bewick Managing Director Simon Chappell Made By Sonder Ltd, Victoria Court, 8 Dormer Place, Leamington Spa, CV32 5AE. To advertise please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk Editorial enquiries please contact Justine Ragany on 07432 590 432 or catererconnections@madebysonder.com

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NEWS

Get ready to choose the best Food Week for your venue HERO PRODUCTS

The best new products for your kitchen and bar DEPOT LOCATIONS

Find your local depot here DISHES OF THE DAY

Use these ingredients to shape a delicious three-course meal

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WHAT A

W

ith the arrival of autumn, the barbecues are packed away or left to rust, the heating’s switched on and sandals are swapped for shoes. But the cold weather does bring some advantages, none more so than the return of hearty warming food. September and October are packed with celebratory food dates that are worth circling on the calendar.

For caterers it can be a very beneficial time.

Getting involved with these foodie events can see a boost in sales and it’s also a chance to try out a few new dishes that, if proven to be popular, can become something of a regular fixture or speciality on your menu.

From the farmyard to the ocean, the next couple of months are packed with glorious food days and weeks. Here’s a few that are worth jumping on-board with.

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BRITISH LAMB WEEK – 1-7 SEPTEMBER The emphasis here is on the ‘British’. Last year the chief executive of the National Sheep Association said: ‘British Lamb Week has been born out of immediate need, due to recent poor lamb prices. This, coupled with average UK consumption falling, means it is clear we must do more to build our domestic market here in the UK.’ The Sunday roast is, of course, a great chance to shout about British lamb, but as such a diverse meat, there’s plenty else that can be done to peak people’s interest. With the mince alone, lamb can be used for koftas, shepherd’s pie or lamb burgers. Then there are chops, rack of lamb, stir-fries and curries.

Tweet British Lamb Week @loveBritishLamb #BritishLambWeek with your dish and follow /LoveBritishLamb on Facebook

CATERER CONNECTIONS SEP/OCT 2016

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News

BRITISH FOOD FORTNIGHT – 17 SEPTEMBER -2 OCTOBER British Food Fortnight celebrates food from around England, Scotland and Wales and if you don’t usually shout about where your food comes from, this is the time to do it.

If your chicken is from the West Country or your lamb is from Wales, then make sure you make a meal of the facts on your menu.

This is also the perfect time to promote traditional meals such as Lincolnshire bangers and Yorkshire mash. Ensuring a few locally sourced dishes are on offer throughout the fortnight will go down well too. You can promote your participation by displaying the British Food Fortnight logo on menus or around your establishment.

For more go to: lovebritishfood.co.uk/ taking-part/pubs-restaurants-hotels

➳ CATERER CONNECTIONS SEP/OCT 2016

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News

SEAFOOD WEEK – 7-14 OCTOBER

NEED TO KNOW Each day of the event has been designated to a type of fish or seafood, eg Fri 7 Oct: cod Sat 8 Oct: mussels Sun 9 Oct: mackerel

If nothing else, you can celebrate Seafood Week by serving up fish and chips – you can even have a practice run during British Food Fortnight – but there’s plenty more you can do to spread the word from the sea.

Last year, trade body Seafish brought Seafood Week back for the first time since 2008, with great results: 54 million people were reached through social media, with 11.5 million people reached through #fishpunday. Make sure you use #seafoodweek and try using the hashtag of your town’s name for extra publicity.

Visit the official website for inspiration. Not only can you download marketing materials, including posters and logos, but there are plenty of recipes available too.

For more info visit: fishisthedish.co.uk/seafoodweek

NEED TO KNOW COST SECTOR Milder dishes, such as kormas, are a good place to start for schools and care homes. Serving with brown rice puts a firm tick in the healthy eating box too

NATIONAL CURRY WEEK – 12-18 OCTOBER This will be the 19th year of the official National Curry Week, which started to promote the cuisine and raise funds for charities centred around poverty. By getting involved, it’s not only a great way to boost sales but you can raise money for good causes too.

Whatever sector you are in, shouting about the country’s most popular dish shouldn’t be difficult. It’s a great chance to experiment with the menu and maybe find a dish to keep. You can also highlight your menu and offers by promoting donations to National Curry Week’s charity. The web site is filled with great and simple recipes for the week.

For more information go to: curryforchange.org.uk

NOT FORGETTING APPLE DAY – 21 OCTOBER Rather than being an enforced bank holiday for doctors, Apple Day is a real thing. While it might not be the biggest food day of the year, there’s lots you can do to celebrate. In schools, care homes, hospitals, cafes and pubs there are plenty of desserts that can be rustled up, from the homely joys of an apple crumble to the ultimate fruit lollipop: the toffee apple.

EVENT IDEAS Organise a tasting session of different varieties of British apple for your customers, including apple juices and baked apples

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Focus

WHAT’S COOKING? Discover the latest and greatest products for your bar and kitchen

WALKERS CRISPS

To aid faster case sell-through, Walkers Standard Bag Crisps (32.5g) and Snacks (Quavers 20g, Wotsits 22.5g, Squares 27.5g, French Fries 21g) are now available in 32s.

CAMPO VIEJO RIOJA TEMPRANILLO

This Spanish wine has a deep cherry colour, which suggests a young and vibrant wine. Perfect with pasta, poultry, light cheeses and fresh salads.

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ANAKENA MERLOT

Accolade Wines has just launched the award-winning Chilean wine brand, Anakena, with Landmark Wholesale. Now available to buy as a Merlot.

CATERER CONNECTIONS SEP/OCT 2016

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Focus

NESTLE THE BIG BISCUIT BOX

Nestlé Professional’s The Big Biscuit Box now includes KitKat to make it more appealing to consumers. There are a total of 70 different branded chocolate bars in the box, so it’s a perfect solution for meeting and conference rooms, staff rooms, gifting and care homes.

TETLEY ORIGINAL TEA BAGS

Try Tetley’s new-look, individually wrapped and tagged envelope tea bags. Still with the delicious taste of Tetley Original – full-�lavoured and now 100% Rainforest Alliance certi�ied. Pick up a new pack today.

Contains 250 envelopes.

Our own-brand range of 400+ products helps caterers keep costs under control. Every product is chosen to match branded quality and deliver great value every day CK NAPKINS These everyday napkins are great quality, great value and come in a great colour range, all with 2 ply FSC and recyclable paper.

APPLETISER

12

Appletiser is 100% apple juice, gently sparkling, with no added sugar, preservatives or colours and of�icially counts as one of your �ive a day. It tastes great in cocktails and mocktails too.

CK CHICKEN BREASTS This versatile product is 98% pure chicken white/ breast meat with 2% water for a protective glaze.

This is a ‘clean dec’ product from Brazil and is also halal.

CK TUNA CHUNKS IN BRINE Perfect for searing, grilling, baking.

Can also be used in salads and as a sandwich �iller.

CATERER CONNECTIONS SEP/OCT 2016

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CHEF PROFILE

THE

BIG

‘It’s not just a good thing to do, it’s the right thing to do ’ We caught up with TV chef Phil Vickery to find out why going GLUTEN-FREE doesn’t have to be complicated and can open up opportunities for your business

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CATERER CONNECTIONS SEP/OCT 2016

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PHIL VICKERY: RY A POTTED HISTO

ustry With numerous ind belt, his r accolades unde star, four AA n eli ch Mi a including Restaurant ral Rosettes and seve il Vickery Ph s, ard aw of the Year y up from his has worked his wa chef at the is first role as comm lixstowe.

Fe in tel Ho Burlington as head nts sti Having completed ed wn no -re rld wo chef in many The Castle ing lud inc ts, ran restau he began his TV Hotel in Taunton, for Keith Floyd in g llin career by fi Programme. on the Breakfast barely been s ha Since then he on shows ns ree sc off UK TV y Cook (he ad such as Ready Ste more than ow sh the appeared on is Morning.

200 times) and Th books, 15 Phil has written ten-free glu ral ve se including s ha been the recipe books. He bassador for Am National Food 10.

20 ce sin UK Coeliac

‘THIS ISN’T A PASSING FAD, IT’S… VERY REAL, VERY SERIOUS AND POTENTIALLY LIFE-THREATENING’

EASY MENU SWITCHES TRY… … QUINOA INSTEAD OF COUS COUS

16

When a TV chef renowned for being mildmannered and easy-going starts shouting, you know he’s passionate about his subject matter. And for Phil Vickery, best known for his Michelin stars and longstanding stint on ITV’s This Morning, the subject is gluten-free and it’s something very close to his heart.

‘So many chefs just can’t be bothered to get it right and there is no excuse for that.

This isn’t a passing fad, it’s very real, very serious and potentially life-threatening for those who are coeliac,’ he said. ‘Thanks to the changes in the law, when caterers provide a gluten-free option, they have to do it perfectly – everything has to be right and we, working in the foodservice industry, have a duty of care to our customers.’

Wanting to know more, we �ired questions Phil’s way as he presented a masterclass on gluten-free in association with Unilever.

How did you �irst get involved in gluten-free food?

‘When I set up a Christmas pudding business around 20 years ago, we ran out of standard ingredients, so we made one with rice �lour.

I tried it and it was delicious. When we came

TURN YOUR DISHES GLUTEN-FREE JUST BY MAKING SOME

… POLENTA CRUMBS OR GROUND GLUTENFREE CORNFLAKES

INSTEAD OF BREADCRUMBS

… GLUTENFREE CORN TORTILLAS

INSTEAD OF WHEAT TORTILLAS

CATERER CONNECTIONS SEP/OCT 2016

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S

CHEF PROFILE

‘ONCE I LOOKED INTO GLUTENFREE COOKING, I KNEW IT WAS LESS ABOUT COOKING AND MORE ABOUT FOOD SCIENCE’

CHEF’S SECRETS Do you have any rituals or must-use pieces of equipment? ‘I go nowhere without my hand whisk. I’ve had it for more than 20 years and it comes everywhere with me. When I’m on live TV, I lay everything out in front of me with surgeon-like precision and my whisk is always there, to the side. It’s odd that it brings me such comfort.’

What’s the best advice you’ve ever been given as a chef? ‘I was told years ago to get niche, get volume or get out.

This makes sense.’

What’s your dream setting? ‘I’d love to open a beach cafe, where there are no expense accounts and no one wears a jacket or tie. Everyone would be relaxed, they could bring their kids and dogs and I’d cook easy, light, tasty food.

The kind of place I like to take my family and we can happily spend hours chatting and eating. That’s my idea of perfection.’

to market it, my business partner worked out that we could label it as gluten-free.

We sold these at a market and they sold out in minutes. Word spread and they sold out online in just a few weeks. We both wondered then if we were on to something.’

What happened next?

‘While I knew about cooking, I realised I didn’t know enough about food. Once I looked into gluten-free cooking, I knew it was something I needed to explore more.

It’s less about cooking and more about food science, looking at how ingredients work with others. I then agreed to be National Food Ambassador for Coeliac UK and since then I’ve become even more committed to raising awareness of gluten-free and how important this issue is.’

SIMPLE SUBSTITUTIONS

➳

Any tips for aspiring chefs? ‘‘Work hard – it’s that simple. If you’re looking for a way in, be different. When I was getting started, I worked in a bakery on my day off so I could learn practical skills. Whether you learn more, gain new skills or just try different roles, just do something that makes you stand out from the competition. It’s not about luck, it’s about working hard. Interestingly, the harder I work, the luckier I become.’

… RICE INSTEAD OF PASTA … VEGETABLE RIBBONS OR RICE NOODLES INSTEAD OF EGG NOODLES CATERER CONNECTIONS SEP/OCT 2016

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CHEF PROFILE

What do you think are the stumbling blocks to going gluten-free?

‘It comes down to three main things: knowledge; training; and cost. People think it’s mysterious and difficult to understand, but it isn’t. We all need to understand the basics: what gluten is; what the danger is for those who are coeliac; and what measures those working in foodservice can take to offer genuinely gluten-free options. And by law, these HAVE to be provided.’

‘GLUTEN-FREE OPTIONS HAVE TO BE PROVIDED BY LAW’ Where is foodservice going wrong?

‘There’s so much that people just don’t understand. It’s not only about the ingredients you use, it’s also about the environment you work in. For example, you need a different toaster as just one crumb of normal bread will contaminate any gluten-free bread you’re toasting.

The same goes for a fryer – you can’t use the same pan and oil to fry gluten-free products. Even flour in the air from a pizza base can contaminate food within a few metres. Chefs need different aprons and clean utensils – we need to think of gluten as a hazard in the kitchen.’

Is cost a factor?

Yes, cost is an issue and I wish it wasn’t.

However, as demand goes up I’m hopeful that prices will start to come down.

For some sectors, such as cost sector, it makes more sense to go completely gluten-free, that way you’re limiting your wastage and counteracting the cost increase of ingredients.’

What’s the biggest misconception about gluten-free?

‘So many people think it’s a lifestyle choice when actually, this is a way of life for coeliacs. Allergies such as nuts are taken seriously and I can’t understand why gluten is thought about so differently. In retail, the Free From market is continually gaining momentum and as gluten-free slowly becomes more mainstream, I’m hopeful that this will translate into foodservice too.’

BEEF AND VEGETABLE CASSEROLE WITH MIXED HERB COBBLER TOP A traditional, classic lunchtime offer, with the added benefit of being gluten-free. Try adding grated cheese to the cobbler and some fresh mint, along with the herb puree, to complement the flavour of the beef INGREDIENTS For the casserole l 22g KNORR Roast Beef Paste Bouillon l 50g Knorr Gravy Granules for Meat Dishes l 1l water l 750g beef chuck steak, cut into 15mm cubes l 200g onions l 15g KNORR Professional Garlic Puree l 200g swede l 200g potatoes l 200g carrots l 200g parsnips l 5g parsley For the cobbler top l 450g Phil Vickery Gluten-Free Flour l 3g gluten-free baking powder l 100g MEADOWLAND Professional l 30g KNORR Professional Mixed Herbs Puree l 100g parmesan l 300g low-fat plain yoghurt l 50g egg, beaten l 5g fresh parsley, finely chopped, to garnish

1. Preheat oven to 150˚C, 130˚C fan, gas mark 2.

2. For the casserole, make up the KNORR Beef Bouillon by adding the paste and the KNORR Gravy Granules to boiling water.

3. In a suitable casserole pan, cook the beef and onions until coloured, then add the garlic puree and cook for 2 minutes.

Remove from the pan and set aside.

4. Add all the vegetables to the pan and sweat for 10 minutes, stirring occasionally.

5. Return the meat to the pan and combine all the ingredients together.

6. Deglaze the pan with the bouillon and bring to a gentle simmer.

7. Place the lid on the pan, put the casserole in the preheated oven and cook for about 1.5 hours or until thoroughly cooked and the meat is tender.

8. Meanwhile, for the cobbler top, sift the Phil Vickery Gluten-Free Flour

and gluten-free baking powder into a bowl.

Add the MEADOWLAND Professional to the flour mix and rub together until the dough resembles fine breadcrumbs.

9. Stir in the KNORR Professional Mixed Herbs Puree, parmesan and lowfat yoghurt. Mix until a dough is formed.

10. On a floured surface, roll out the dough and cut into discs approximately 5cm wide and 1cm thick.

11. Take the casserole out of the oven and remove the lid. Place the discs on top of the casserole and brush all over with the egg.

12. Increase the oven temperature to 180˚C, 160˚C fan, gas mark 4, return the casserole to the oven and cook for a further 25-30 minutes, without a lid.

13. Serve in warmed bowls, garnished with parsley.

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CHEF PROFILE

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Q What is gluten?

A Gluten is a protein naturally

found in wheat, barley and rye. It can be found in bread, pasta, sauces (such as gravies), battered and breaded foods, cous cous, porridge and wheat noodles, even baked beans.

While it is important to focus on the health risks posed by gluten, it’s also essential that those in foodservice think about the bene�its to their business of providing gluten-free meals

Q What is gluten-free?

A A law was introduced on

1 January 2012 that places conditions on the term ‘gluten-free’ and this applies to the catering industry as well as pre-packaged food. If you are labelling dishes as gluten-free, you need to ensure each of your dishes contains 20ppm (parts per million) of gluten or less. The best way to imagine this is if your dish is a loaf of bread, 20ppm would be one crumb.

Q What is coeliac disease?

A Many people think it is an allergy

or food intolerance, but it’s actually a lifelong autoimmune disease caused by a reaction to the protein gluten. It damages the lining of the small intestine, affecting normal digestion and absorption of important nutrients.

SMALL INTESTINE

SALES OF

FREE-FROM

PRODUCTS ARE LIKELY TO RISE BY 13% TO

£530M IN 2016

1

IN 100 PEOPLE

IN THE UK ARE AFFECTED BY COELIAC DISEASE, BUT ONLY 24% OF THOSE ARE DIAGNOSED

Of those diagnosed with coeliac disease: ➤ 80% are the decisionmakers about where to go when eating with others

➤ 84% said the gluten-free Coeliac UK symbol tells them it’s safe to eat there ➤ 70% choose a glutenfree-accredited venue over one without accreditation ➤ 82% are more likely to revisit an accredited venue ➤ 74% would eat out more often if they were sure of a safe gluten-free option ➤ 81% would travel for more than 30 minutes to visit a gluten-free venue they trust ➤ Foodservice operators have reported up to a 20% increase in sales as a result of becoming gluten-free accredited.

Get accredited

Coeliac UK’s accreditation is widely recognised and shows that you can safely cater for gluten-free.

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To find out more go to: coeliac.org.uk

CATERER CONNECTIONS SEP/OCT 2016

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COST SECTOR

SUPPORTING SCHOOLS

BY WORKING TOGETHER YOU CAN FIND SOLUTIONS TO THE CHALLENGES FACED BY SCHOOL CATERING, SAYS LACA’S PETER MCGRATH ➳ ➳

CATERER CONNECTIONS SEP/OCT 2016

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PETER M CGRATH

S

chool catering currently faces many challenges: there is rising childhood obesity; austerity measures imposed by the government continue to have an effect; the effects of the introduction of the living wage; and the need to ensure that universal infant free school meals (UIFSM) are kept in place.

Here to help you

One organisation that is supporting schools is LACA – the Lead Association for Catering in Education. Since it was formed in 1989, it has been helping inform schools about issues in catering and assisting them via a range of initiatives and services.

Alongside schools, members of LACA also include suppliers, manufacturers and professional consultants.

‘There are many current challenges for caterers in schools,’ said Peter McGrath, LACA’s National Chair, who fully believes that high standards in school catering help to give children the best start in life and look after the health of future generations.

However, to achieve this goal, he says, everyone involved in the industry must be involved and work closely together.

Peter describes how, over the past few years, the School Food Plan has been a key part of improving school meals. It set out ways that schools could change what they offered pupils and helped introduce UIFSM. In April 2016, the School Food Plan Alliance brought together leading organisations involved in school food. Its aim is to build

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on the work achieved throughout the duration of the Plan, improve school meal standards, introduce cooking to lesson times, increase the take-up of school meals, set up breakfast clubs and train teachers in food and nutrition.

‘The School Food Plan was a catalyst for positive change,’ said Peter. ‘There has been a vast improvement across the sector and it has to be one of the most innovative investments made by government since the introduction of school meals.’

This has occurred, says Peter, ‘against

a backdrop of austerity and rising child poverty. But school meals can make a signi�icant contribution to a child’s health and wellbeing, as well as helping them to be ready for learning in the afternoon.

I prefer not to see it as a cost but as an investment in a child’s health and future.’

How the stats add up

Peter’s advice is for everyone – from schools to suppliers and producers – to get behind delivering healthy school meals.

But while some schools have used the Plan

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COST SECTOR

Far left The School Food Plan has played a huge role in improving the standards of meals

Left Take-up of school food is only 43%, but LACA aims to change that with initiatives

REDUCING SCHOOL CATERING COSTS Align your menus with seasonal produce – it tends to be cheaper and more widely available.

Work with suppliers to identify seasonal cost trends and take advantage of the lower prices.

Partner with other schools or regional food suppliers to purchase food jointly and reduce delivery costs.

Take steps to reduce food waste by regularly reviewing uneaten food and unused or spoilt kitchen stock.

Waste products such as cardboard, aluminium and cooking oil often have a commercial value – find collectors who can take this from you for little or no cost.

STATISTICS SHOW THAT ACROSS THE COUNTRY, TAKE-UP OF SCHOOL FOOD IS STILL ONLY 43%, WHICH MEANS THAT 57% OF CHILDREN ARE NOT EATING SCHOOL-PROVIDED LUNCHES to good effect, there is still much room for improvement. Statistics show that across the country, take-up of school food is only 43%, which means that 57% of children are not eating school-provided lunches.

This is a problem. Many of the children who don’t eat school meals opt for unhealthy choices, grazing on snacks or going off-site to buy lunch – often junk food.

When it comes to packed lunches, there is another warning: only 1% of packed lunches meet the nutritional standards that currently apply to school food.

Review your kit – when choosing any new kitchen equipment, choose products with the highest energy-efficiency ratings.

Encourage staff to give more thought to saving water and energy in the kitchen.

‘Improving take-up of both paid and free meals is everyone’s aim,’ said Peter. ‘It contributes to children having a great day at school. LACA has been active in promoting the quality of the food and service that the UK should be proud of, as well as events such as School Chef of the Year, which showcases what brilliant staff schools have in their kitchens and the quality of service that is provided by staff day in day out.

‘Then we have National School Meals Week, which is actually much more than a week. We need to get the message

Consider a pre-order system where parents can order meals in advance – being able to predict preferences not only means a child gets the meal he or she wants, it can also help cut down on food waste.

Work together across the school and supply chain to improve take-up and cut costs. A ‘whole school approach’ really helps, said LACA’s Peter McGrath.

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COST SECTOR

out across the year, telling people what we’re doing, how schools can plan for it, how you can involve your local MP and local businesses, or even celebrity chefs and high-end restaurants. The children get a lot out of it and I’d really encourage schools to take part.’

CAMPUS CUISINE

FINDING NEW WAYS TO REDUCE WASTE AND KEEP COSTS DOWN WILL BE ESSENTIAL IN MAINTAINING STANDARDS IN THE YEARS AHEAD

A new survey has revealed that fewer university students than ever are dining on campus. To support university chefs, Premier Foods has launched a solutions brochure

What happens next?

The brochure will help kitchens to create more targeted menus that appeal to students’ changing tastes. Download from the Premier Foods Foodservice website: premierfoodservice.co.uk

50%

OF FOURTH-

49% ITALIAN FOOD

DESCRIBED THEIR

AVAILABLE

ADVENTUROUS

OF FIRST-YEAR

POSTGRADUATE MASTERS STUDENTS ARE MORE

WANTED TO SEE

MORE READILY

ON CAMPUS

22%

STUDENTS CHOSE

YEAR STUDENTS

TASTES AS LIKELY THAN MOST OTHER YEAR

GROUPS TO

LOOK OUT FOR

TRADITIONAL

BRITISH

HEALTH-

PREFERRED

OPTIONS

AS THEIR

CONSCIOUS

TYPE OF CUISINE

33%

OF SECOND-YEAR STUDENTS CHOSE

STUDENTS ARE LOOKING FOR QUALITY OVER CONVENIENCE, WITH THEIR PRIORITIES BEING:

COST • QUALITY • COMFORT VALUE FOR MONEY FOOD

Behind every plate of school food, of course, is a team of people. Peter says that this is where most impact can be made to keep menus healthy and costs in check. ‘School food has a dedicated, loyal and committed workforce,’ he said.

‘The introduction of the living wage will have been well received by staff and will contribute to people wanting to stay in the industry, but from the point of view of food suppliers, these costs will have had to be absorbed to some degree, or be passed on to the schools.’

Finding new ways to reduce waste and keep costs down will be essential in maintaining standards in the years ahead.

This means making sure that staff are well trained and kept up to date with new trends and opportunities.

‘Investment in school catering staff is key,’ said Peter. ‘Within the School Food Plan, LACA agreed professional standards in workforce development that cover every role within school catering. Schools and service providers can use these to deliver training, personal development and recruitment.’

Sometimes it’s not just the pupils that bene�it from some additional learning, it’s the school’s staff too.

➳

For more information on LACA and its work, visit: laca.co.uk

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COST SECTOR

DEALING WITH ALLERGENS THERE ARE 14 MAIN TYPES OF FOOD ALLERGENS AND THESE ARE ALWAYS LABELLED IN PRE-PACKED AND NON-PREPACKED FOODS:

EGGS

FISH

NUTS

SESAME

MUSTARD

CELERY/ CELERIAC

MILK

SOYBEANS

CRUSTACEANS

SULPHITES

MOLLUSCS

LUPIN

PEANUTS

CEREALS

SULPHUR DIOXIDE/SULPHITES (IN AMOUNTS OVER 10MG/ KG IN THE FINISHED PRODUCT) – SOMETIMES USED AS A PRESERVATIVE IN DRIED FRUIT CEREALS THAT CONTAIN GLUTEN – INCLUDING WHEAT, RYE, BARLEY AND OATS LUPIN SEEDS AND FLOUR CAN BE FOUND IN TYPES OF BREAD, PASTRIES AND PASTA

31 OCTOBER – 4 NOVEMBER 2016 National School Meals Week thegreatschoollunch. co.uk

28

A

llergens can arrive ‘hidden’ in places you might not expect.

Stock cubes often contain wheat and celery; eggs might have been used to glaze the pastry on a pie; shrimp paste forms the basis of many Thai curry sauces; Worcestershire sauce often contains anchovies; mustard can be found as an ingredient in soups and even bread; ground nuts are often used to thicken curry sauces; lupin seeds and �lour can be found in types of bread, pastries and pasta; and milk is sometimes found as an ingredient in powdered soup.

Alternatives

Fortunately, many food producers are now producing essentials that are free from certain allergens – and listing them on their websites as well as on food labels. Unilever, for example, recommends that its Knorr paste bouillons for making stock, Hellman’s mayonnaises, some Carte D’Or sorbets and Colman’s condiments can all be found in gluten-free forms.

Nestlé’s Herta brand Frankfurter sausages, Buitoni brand pasta and pasta sauces are listed as egg-free and the company’s Maggi brand offers soya-free stockpots and curry sauces. Premier Foods advises that its Homepride Bolognese Sauce and Tomato & Basil Sauce contain none of the 14 allergens.

‘All food outlets must be able to identify allergens in food,’ said Peter McGrath at LACA. To achieve this, LACA advises training staff, regular monitoring and reviews of allergen management systems and adapting menus and recipes to meet the needs of dietary requirements for every child across the school.

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LANDMARK WHOLESALE SPRING 2015

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ONTRADE

IT’S TIME FOR ➳

D

rinks fads come and go. But since it was first produced more than 8,000 years ago, our love for wine has never diminished.

Admittedly, the UK was slow to fall for its charms. In the late 1970s, wines of uncertain origin and blends from the so-called ‘European wine lake’ hit a sour note. Back then, fine wines were still the preserve of the connoisseur and the Michelin restaurant.

However, over the past 20 years, a new focus in winemaking – especially in the New World (Australasia, South Africa and South America) – has shaken the wine world to its foundations.

Making it fun

The result is nothing short of a revolution.

Wine has become more easy-drinking, more fun. It’s never been easier for customers to enjoy a crisp Sauvignon or a juicy Rioja at their local.

Right now, in terms of growth, wine is out-performing all the rest – faring better than beer, spirits and pre-mixed drinks. A recent report by Pernod Ricard shows wine is playing an increasing role in the on-trade, with more and more of us asking for wine (and it’s relatively evenly split between men and women).

And when it comes to food, there’s nothing that comes close.

Versatile, easy to keep and even easier to drink, wine is playing an increasing role in the fortunes of the on-trade.

So, is your glass halfempty or half-full?

HE T S I D BRAN ND MOST SECO ORTANT IMP ISION DEC OLOUR C AFTER

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Dining out impact

Landmark’s largest wine supplier, Accolade Wines, imports many of the UK’s best-loved brands. If anyone knows about wine’s renaissance, it’s the company’s Development Manager and wine professional Norbert Jozsa. It’s a sector, he said, that’s seeing strong growth across all touch points: ‘Wine by the bottle sales are seeing strong growth, driven by the trend of eating out more often. In addition, wet-led outlets account for the quarter of singleserve volume within the on-trade and they’re seeing year-on-year growth too.’

There is, he said, a real trickle-down effect. Whereas the preconception used to be that one had to have the nose of a sommelier to appreciate wine, today it is a different story. Increasingly, wine is the drink we choose when we get together with friends, when we enjoy Sunday lunch.

When we’re cheering on our favourite football team or when we want to unwind and shake the cares of the day away, we reach for a bottle to open and share.

‘There is a strong link between food and wine, which fits perfectly with the increasing trend of eating out. But wine on its own is also on the rise and many wine bars and pubs provide great examples of this.’

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Variety is the spice of life

When it comes to choosing the right wine for the right occasion, colour leads the way – with white still edging out over red.

‘White wine has the largest share and growth of the colour is being driven by Sauvignon Blanc,’ Norbert continued.

‘Alongside Prosecco, New Zealand whites are at the forefront of trends. South America is gaining popularity, with Chile leading the way and Malbec is the driving force behind Argentina. But in terms of red, Merlot is the number-one grape variety, with Tempranillo (the ‘Rioja’ grape) not far behind.’

The second most important factor?

People love a brand they’re familiar with.

‘For the majority of wine drinkers, brand is the second most important decision after colour, as it helps to guide consumers with little wine knowledge,’ Norbert explained.

For Jonny Lynch, Category Development Manager at Pernod Ricard, the brands worth finding bar space for include Pernod Ricard’s popular new white Rioja.

‘Campo Viejo’s red Tempranillo is the bestperforming brand and the new Viejo White Rioja is performing exceptionally since it launched,’ he said.

For New World wines, Jonny recommends looking first at New Zealand: ‘There’s strong value growth in a declining wine category, with Brancott Estate a key player.’ ➳

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ONTRADE

WINE BY NUMBERS Wine plays an important role within the on-trade as it accounts for 17% of total value and delivered 2.8% growth within the past year GROWTH IS DRIVEN BY SPARKLING WINE (+33%) AND CHAMPAGNE (+5.6%)

51% 80% 47% OF CUSTOMERS IN RESTAURANTS

ARE MALE

OF ALCOHOL

DRINKERS

WITHIN PUBS

ARE MALE

69% OF WINE DRINKERS CONSUME

WINE

BETWEEN 7 AND 9PM

DURING THE WEEK (PERNOD RICARD UK, 2016)

DRINK WINE IN THE ON-TRADE

(PERNOD RICARD UK, 2016)

79%

OF FREQUENT

WINE DRINKERS DRINK BRANDED WINE (PERNOD RICARD UK, 2016)

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ONTRADE

Brave new world

‘The trust element is really important: it benchmarks the quality of your establishment if you offer known and respected brands,’ Jonny continued.

Demand, he said, is �lattening out. Reds are becoming more popular. So choose a small but strong selection of wine by the glass: ‘It’s no longer good enough to offer a white and a red. People are more knowledgeable.’

To �inish, Norbert has a few parting words of wisdom: ‘A well-thought-out wine list is the key to success.’ A clear tiering should offer house, mid-tier and trade-up options, as well as the presence of key grape varieties and well-recognised brands.

With its extensive portfolio, Hardys is able to cover a wide variety of styles and

SEASON’S GREETINGS ‘There are some obvious spikes during the year, such as more rosé during the summer and a higher proportion of red in the autumn,’ said Norbert. ‘A great wine offer should re�lect these seasonal trends in order to stay ahead of the game. Featuring rich and spicy reds is a good idea for the autumn, alongside lighter reds for those who are switching from drinking white. This will help to keep the wine offer interesting.’

GHTU O H T L L A WE E LIST IS OUT WIN SUCCESS. O THE KEY TR TIERING A CLEA ER HOUSE, FF SHOULD OR AND TRADEMID-TIE PTIONS UP O

SINGLE-SERVE price tiers. ‘It’s an ideal one-stop solution to build up a wine list that re�lects both current and future market trends,’ said Norbert.

Familiarity helps

Landmark Wholesale has a well-balanced selection of wines, including the top three wine brands within the on-trade: Jack Rabbit; Hardys; and Stowells. It is also incredibly excited to be launching its own new and exclusive range via the Landmark Members featuring 12 skus from across the world to its wholesale network, featuring a crisp Chenin Blanc from South Africa, an Italian Pinot Grigio, a rich Chilean Merlot, a Californian Zinfandel Rosé and lots more.

All of the new ranges offer great options to cover entry price point and house wines.

34

Single-serve is the ideal format in outlets where wine sales are still in the early stages as it helps to reduce wastage*. These mini bottles – from quarter bottles of champagne to 187ml bottles – give customers the chance to enjoy their own personal favourite.

‘We’re getting better at pairing the style to our personal taste, as well as to the occasion,’ Norbert said. ‘But also, consumers are more likely to try something new, something different, with the reassurance of a known brand. Single-serve allows customers to be more adventurous in order to discover the wine they like.’

*Source: CGA Strategy data to 14/05/16

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PARTY TIME – GET READY! ER CATECRTIONS E CONN sively

exclu ndmark a ilable is avaour local Lember y m e from holesal ocations, W t (for l n deposee map o ) 5 4 e pag

Winter wonderland advice whatever your venue size or type COST SECTOR

Christmas cheer Making this time of year special for care home residents

QUICK SERVE

Those small touches

Add some festive sparkle to your standard menu

End-of-term celebrations

How to have an allergen-free lunch, plus all the trimmings, AND stay in budget

Leftover logic Waste not, want not this season

+

ON-TRADE WINTER SPECIAL PARTIES ● NEW YEAR FOCUS ● OPENING TIMES

O U R N EXT ISSUE IS OUT LATE OCTOBER 2016

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QUICK SERVE

THE SCORES ON THE DOORS With the display of the Food Standards Agency’s green and black stickers mandatory in Wales, is it time England followed suit?

F

or six years, the food hygiene scheme has been making moves to spruce up Britain’s foodservice. Back in 2010, the Food Standards Agency (FSA) – the government’s independent body charged with policing the way food and drink impacts on public health – ran a survey. The results surprised everyone.

For more than 8 in 10 of customers, when it came to choosing a place to eat out, there was a criteria that outweighed quality, location and even price. A staggering 86% of respondents considered hygiene standards to be the most important factor that influenced their eating choices.

Dig deeper into the survey and it revealed a sorry state of affairs: of 22% of meals being served on dirty plates; of hairs and other unpleasant additions finding their way on to the food (25%); and of undercooked poultry and meats (up to 29%).

The problem? Other than word of mouth, there was precious little easily obtainable information to help customers make an informed choice. Restaurant reviews were one thing, but a rave review in the local papers rarely stopped to think about the state of the kitchen’s fridge stacking system. And who had the authority to step backstage anyway?

Something needed to be done. ➳

IMPROVE YOUR SCORE Want to know how you can get a better rating?

Use the checklist at: food.gov.uk/ business-industry/food-hygiene

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food businesses in Wales have been the highest rating of 5 60.8% ofawarded

BACK OF HOUSE

display wasn’t mandatory until Wales led the way in 2013. The results were Enter the now-infamous black and green nothing short of game-changing. stickers. The ‘scores on the doors’ that rate the grandest five-star hotel in exactly the same way as an A1 truckstop, a take-away in the same way as a ‘The introduction of a statutory food supermarket coffee shop. hygiene rating scheme has been big,’ ‘The hygiene rating given to a food said Vaughan Gething, Wales Deputy business gave customers a glimpse into Minister for Health. ‘It’s helped to drive the areas that you don’t normally see,’ up standards right across the country.’ said Jeff Rooker, Chair Key to that has been of the FSA at the time. the public display of ‘The aim was to get that little sticker. ‘The an idea of what’s going sticker has provided on in the kitchen or important information behind the scenes. for consumers. This has, ‘Many people suffer in turn, played a big role from food poisoning in encouraging businesses The FSA wants to reduce every year, but we to improve their food consumer risk as much as possible shouldn’t feel we are hygiene standards,’ by encouraging more people to gambling with our Vaughan said. check the rating before choosing health when we eat Now, fewer than three where to eat. With more than out. In developing this years after the first 455,000 ratings available to view scheme, we wanted stickers were sighted, online, it is highly likely that your to give people the an impressive 60.8% of business features on there. To ability to judge for food businesses in Wales check if it does, the FSA makes themselves whether have been awarded the its information available to third they considered the highest rating of 5 – a huge party app developers – search for hygiene standards jump from 45% before food hygiene in the App Store of a food outlet to be the legislation came into – or simply visit the FSA’s website, good enough.’ force. The percentage of which is designed to be used The scheme’s first food businesses receiving easily on mobile devices. priority was to bring a rating of 3 – which To find out more go to: venues up to scratch means satisfactory – food.gov.uk/ratings – to get a snapshot of or higher is now 94.4%. the situation and to introduce a level playing field.

Following inspections by local council food safety officers, every establishment Despite this – and despite protestations was rated on a scale that was simplicity from the Food Standards Agency – no itself to grasp. At the top of the scale, such law exists in England. Following a a ‘5’ showed that hygiene standards were survey last year, FSA inspectors said that very good. At the bottom of the scale a ‘0’ this results in premises that score lower called for urgent improvement and a hasty than 3 out of 5 – meaning they must return inspection to ensure it had been improve hygiene standards – failing carried out. Stickers were issued, but public to display ratings in their premises.

CLARITY IN WALES

YOU CAN’T HIDE

ENGLAND’S TURN?

WHAT AND WHEN THEY CHECK 40

The hygiene rating is given by a food safety officer who checks many different areas of hygiene performance, which falls into three main categories. Firstly, they look at hygiene as it relates to the handling of food, from preparation to cooking through to cooling and storage.

Secondly, they look at cleaning, from pest control to ventilation and hand washing. Finally, they look at how the business is managed to make sure systems are in place to manage food safety. Checks happen more frequently (up to every six months) for establishments failing to reach a score of 3. A fresh rating is given each time the business is inspected.

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QUICK SERVE

SCOTLAND SCORES In Scotland, since 2005, the Food Hygiene Information Service has inspected all businesses that supply food to consumers.

Each venue is asked to display a certificate somewhere on their premises saying whether they have passed their hygiene inspection or whether improvement is required – although public display is not compulsory. Effectively ‘opening the door’ on the food storage, preparation and cooking systems, the scheme is a mandatory requirement.

But north of the border, there is a second tier of food hygiene classification for those venues keen to show just how seriously they take their responsibilities.

The Eat Safe Award provides an incentive to food businesses to strive for food hygiene and food safety management standards beyond those required by the Food Hygiene Information Service.

For consumers, it shows that the venue has gone over and above their statutory obligations. In effect, it’s like the difference between a venue in England and Wales achieving a 3 (satisfactory) or winning a 4 or 5 grade.

As more and more establishments recognise the benefits the scheme is delivering and as customers get more savvy, the mood is changing.

‘If people don’t see a sticker in the window, they become instantly suspicious,’ Liverpool cafe owner Sam Henley said.

‘So even though it’s voluntary, more and more establishments are working really hard to get that seal of approval and to proudly display it.’

It’s a sentiment echoed across the Pennines, in Hambleton, North Yorkshire.

‘More and more customers are making an informed choice by voting with their feet, so we are encouraging all businesses throughout Hambleton to display their rating,’ said Councillor Brian Phillips, Portfolio Holder for Planning.

‘We currently have 64% of businesses awarded a top score of 5, compared to 53% five years ago. We have less than 5% of businesses registered with a rating of 2 or below, but the truth is, you don’t know how good or clean a food business is until you check their food hygiene rating.’ ➳

The two schemes, although separate, operate side by side, with the very best venues achieving a Pass with Eat Safe Award – the highest accolade.

The commitment to food safety was enshrined in the Food Scotland Act (2015). ‘Our primary concern is consumer protection,’ said spokesperson Ross Finnie, ‘ensuring consumers know their food is safe to eat. But we also have a responsibility to ensure that food businesses are treated fairly, that our regulatory functions are proportionate and do not add undue burden to them.’

To find out more go to: foodstandards. gov.scot/food-safety-standards

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QUICK SERVE

approximately, die every year 10 people, from food-allergy-induced anaphylaxis

5

PEANUTS & NUTS

ALLERGY SIGNAGE Since December 2014, the EU Food Information for Consumers Regulation requires food businesses to provide allergy information on food, where it relates to 14 known allergens.

It’s essential that everyone in your business knows, can identify and communicate the allergens’ presence in any of the dishes you serve. Why? Because a recent meta-study showed that clinically proven allergies are found in up to 5% of the UK population

I

f your customers have an allergy to a certain food and ingest it accidentally, symptoms can vary in severity but can lead to problems including anaphylaxis – a dif�iculty in breathing that can be life-threatening. In the UK, about 10 people die every year from food-allergy-induced anaphylaxis.

Details of the top 14 allergens will have to be listed clearly in an obvious place, such as on a menu or chalkboard, with each dish requiring a breakdown of allergens.

NEED TO KNOW

➤ You can no longer state that you don’t know if an allergen is present. ➤ You can no longer state that all foods ‘could’ contain allergens. ➤ Verbal statements have to be backed up in writing if asked for.

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So training – for all your staff – is essential.

Get it wrong and not only could you face imprisonment, but you could be putting your customers’ lives at risk.

A good place to start is the Food Standards Agency’s website. Here you’ll �ind lots of useful information on recognising and communicating the top 14 allergens and where they feature on your menu. Take a look at allergytraining. food.gov.uk/english/ and get all your staff to complete the course, to get a continuing professional development (CPD) certi�icate.

It could be the wisest investment you ever make – for you, your staff and your customers.

To find out more go to: allergytraining.food.gov.uk

FOR A FREE COPY OF THE ‘ALLERGENS & DIET GUIDE’ ASK YOUR LOCAL LANDMARK WHOLESALER (p45)

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Depots

1

Landmark Catering Depot Locations

2 3

Shetland Isles

4 5 7

6

8

9 67

53 64 54 56

10 11 13

68

55

12

57 58 59

60

22 23 25 21

26

15 17 18

24

43

44

16

19

14

20

27

28 29 30 31 32

33 36 34 37

38 40

35

42

39 41

52

65 45

46

47 48

49

KEY:

and Carry and Delivered • Cash Cash and Carry only • Delivered only •

62

61 63

51 50

66

* Non-stockist of alcohol products 1 2 3 4 5 6 7 8

NORTH WEST

JW Gray & Co: Kirkwall JW Gray & Co: Lerwick Sutherland Bros: Wick Bidvest Foodservice: Oban William Yule and Son: Kirkcaldy United Wholesale Grocers: Springburn, Glasgow Lomond Fine Foods: Glasgow United Wholesale Grocers: Polmadie, Glasgow

*

*

NORTH EAST 9 10 11 12

Blakemore Wholesale: Killingworth Blakemore Wholesale: Hexham Blakemore Wholesale: Gateshead Blakemore Wholesale: Middlesbrough

NORTH 13 14 15 16 17 18 19 20

Blakemore Wholesale: Penrith Blakemore Wholesale: Grimsby JJ Food Service: Leeds A G Parfett & Sons: Halifax Blakemore Foodservice: Wakefield Blakemore Wholesale: Barnsley JJ Food Service: Doncaster A G Parfett & Sons: Sheffield

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*

21 A J Wholesale: Blackburn 22 Restaurant Wholesale: Miles Platting, Manchester 23 JJ Food Service: Manchester 24 A G Parfett & Sons: Stockport 25 A G Parfett & Sons: Aintree, Liverpool 26 A G Parfett & Sons: Anfield, Liverpool 27 Hall’s Drinks: Crewe

MIDLANDS 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42

A G Parfett & Sons: Somercotes Hyperama Cash & Carry: Derby Hyperama Cash & Carry: Nottingham First Choice: Burton-upon-Trent Gilsons Foods Wholesale: Leicester Hyperama Cash & Carry: West Bromwich Blakemore Wholesale: Walsall Blakemore Foodservice: Wednesbury East End Foods: Smethwick Blakemore Wholesale: Wolverhampton Blakemore Wholesale: Saltley East End Foods: Highgate East End Foods: Aston Cross JJ Food Service: Aston Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

43 Hall’s Drinks: Holywell 44 Blakemore Wholesale: Bangor 45 B.A. (Blakemore Wholesale): Swansea 46 B.A. (Blakemore Wholesale): Cardiff 47 Blakemore Wholesale: Newport 48 JJ Food Service: Bristol 49 L & F Jones Foodservice: Bath 50 RD Johns: Newton Abbot 51 Country Fare: Bournemouth

66 Battrick’s Food Service: Jersey

NORTHERN IRELAND

*

67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

*

LONDON & SOUTH EAST 52 Brook Street Foodservice: Needham Market 53 JJ Food Service: Enfield 54 Abra Wholesale: Edmonton 55 TRS Cash & Carry: Southall 56 TRS Cash & Carry: Leyton 57 Restaurant Wholesale: Barking 58 Time Wholesale Services: Barking 59 JJ Food Service: Sidcup 60 Hi-Line Cash & Carry: Croydon 61 Camelot: Crawley 62 JJ Food Service: Basingstoke 63 Turners Fine Foods: Goudhurst 64 EDA Quality Foods Limited: Enfield 65 Abra Wholesale: Luton

*

* *

*

fr om

SCOTLAND

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Choice ingredients

DISHES OF THE DAY September is a fruitful time for great British produce, so we’ve selected three perfect products to lift your autumn menu. Be sure to make the most of the season with these hearty ingredients

1

2

3

CHICKEN BOUILLON

MINCED MEAT

BRITISH APPLES

Stocks are an easy way to intensify your dishes’ flavours, so why not use a goodquality bouillon to enhance an autumnal soup? Try a slow-cooked baked potato and bacon soup. The dish takes four hours to make, but offers a great yield.

Offering a great return on portions, it also lasts really well, so can be stored in the freezer. In keeping with the British theme, make beef wellington your autumn menu centrepiece. This classic dish is nostalgic, so is sure to delight your customers.

With more than 1,000 UK apple varieties, try some apple desserts this autumn. For an eat-on-the-go snack to sell, try making raspberry and apple crumble squares.

● Sprinkle 3 tablespoons of flour over cubed red-skinned potatoes. ● Add garlic, dried parsley, salt and pepper and bacon bits. ● Pour in 700ml of water and add a chicken bouillon stock cube. ● After slowcooking, add a ‘half and half’ portion of whole milk and light cream, before topping with cheddar cheese. ● Cook for a further 15 minutes and serve warm.

● Preheat the oven to 180˚C. ● Combine minced beef with ketchup, eggs, chopped onions, garlic and herbs into a squelchy mix. ● Press the meat into a sausage shape and cook for 20 minutes. ● Place the meat on top of a rolled-out pastry sheet. ● Cut overhanging pastry into strips before plaiting over the top and cooking for 30-40 minutes.

● Preheat the oven to 180˚C and line a baking tin. ● Soften some peeled and diced Bramley apples on the hob. ● Make the crumble by rubbing butter into flour and adding sugar. ● Beat more butter and sugar in a large bowl and add eggs, flour and milk, beating until everything is combined. ● Add the softened apple and spoon into the lined baking tin. ● Dot with raspberries, top with the crumble mix and bake for 45 minutes until golden.

WE ASKED THREE OF YOUR FAVOURITE SUPPLIERS TO RECOMMEND DRINKS TO ACCOMPANY THESE DISHES ● STARTER Heineken ● MAIN Newcastle Brown Ale ● DESSERT Bulmers Crushed Red Berries

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● STARTER Campo Viejo White Rioja ● MAIN Absolut Peppar Bloody Mary ● DESSERT Absolut Apple Pie Vanilia

● STARTER Geyser Peak Californian Chardonnay ● MAIN William Hardy Australian Shiraz ● DESSERT Echo Falls US White Zinfandel

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