Caterer Connections Nov/Dec 2016

2016

September 2013 Nov/Dec

The magazine exclusively for catering professionals

BUSINESS PROFILE

SCOTTISH SHINDIG Join the party at Glasgow’s Campus bar

COST SECTOR

CARE AT CHRISTMAS

Bringing comfort and joy to residents QUICK SERVE

6

THE BIG

How to make small differences and get great results

PLUS

TALKING TURKEY • NEW YEAR IDEAS • FOOD/DRINK PAIRINGS

GET IN THE SPIRIT GOLDEN RUM MALT WHISKY HIGH-END GIN

A word from… … Les

What a year this has been! A year of massive

change and huge surprises – with the turmoil of Brexit, the volatile exchange rate affecting exports and imports (core staples such as salmon have been hit hard) and stock availability all being big issues, Christmas has never been more important.

But it’s not too late to make 2016 great. Get those festive orders placed as early as possible, plan your staffing levels correctly and have a plan B in place should anything happen (if only they’d done that for Brexit). At this time of year, preparation is everything. Get that right and even the busiest days can be a little easier and more enjoyable for everyone. Don’t forget, service is the area that most often makes a customer’s experience.

So smile, have fun, enjoy it... and most of all I hope Santa brings you everything you wish for.

… Martin Christmas continues to bring much needed cheer to the on-trade sector.

But it’s wise not to take anything for granted.

This year, think about all of your customers, even those who only pop in at this time of year. The designated drivers, every family member, Christmas parties and snuggling couples. It’s a time for cheer, so make your welcome as warm as it is wide and you’ll be on your way to a bumper festive season.

Of all the sectors, sparkling wine continues its rapid growth; up 15% over the year. Champagne, prosecco and cava all help add a little fizz to the proceedings – and cocktails add a touch of style. Remember, people like to try something new at this time of year and our new range of on-trade wines offer a fantastic selection that we don’t believe can be beaten. So stock up and have a red, white and rosé Christmas – not a blue one! Happy Christmas everyone.

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Inside this issue FEATURES

12

PROFILE: CAMPUS

21

QUICK SERVE

26

COST SECTOR: SCHOOLS

28

COST SECTOR: CARE HOMES

33

ON-TRADE

Glasgow’s frat house-style, crowdpleasing bar is top of the class Introduce some seasonal cheer to your menu and meals Serve the kids a cracker of a Christmas lunch this year Industry expert tips on making this a year to celebrate for your residents Encourage your customers and ϐ changes this December

12

21

26

28

REGULARS

06

NEWS

10

HERO PRODUCTS

41 42

DEPOT LOCATIONS

Talking turkey, the alternatives and how to create a turkey-free zone The best new products for your kitchen and bar Find your local depot here DISHES OF THE DAY

Use these ingredients to shape a delicious three-course meal

33 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 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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D

espite a growing trend for looking at alternatives for the big Christmas dinner, turkey is still the meat of choice for the festive season. According to a recent survey conducted for britishturkey.co.uk, based on a poll of 2,000 people, two thirds of us will be enjoying the company of the big bird on Christmas Day. Despite approximately 10 million turkeys being consumed in the UK every Christmas, chicken and beef are growing in popularity, as is the arguably tastier, but much more expensive, goose. For the food industry, the message is clear: stock up on the turkey but also bear in mind the potential growth in sales for other meats.

YOU KNOW? 10 MILLION TURKEYS ARE CONSUMED + DID EACH CHRISTMAS IN THE UK, COMPARED TO 200,000 GEESE.

THE AVERAGE WEIGHT OF A CHRISTMAS TURKEY IS 5.5KG

TURKEY WHAT THE NATION EATS AT CHRISTMASTIME

WINNER, WINNER,

66% 7% CHICKEN

6% BEEF

2% GOOSE

2% PORK

News

THE WASTE IS OVER Catering for a large amount of people over the Christmas period can lead to a huge amount of leftovers. But there are only so many turkey sandwiches people are willing to eat. Here’s how you can make the most of the leftovers by serving new, tasty meals

Turkey & potato curry Fry up onion and pepper, add 2 tbsp of curry paste, a can of chopped tomatoes and 150ml of water. Bring to the boil and cook for five minutes. Stir in leftover turkey, cooked potatoes and any vegetables and cook for two to three minutes. Serve with rice. Recipe will serve four – increase volume as necessary.

OPEN OR SHUT CASE To trade or not to trade? That is the Christmas pub quiz question

Bubble & squeak The classic leftovers dish and with good reason. It’s delicious, filling and inexpensive.

Use cooked potato as the base with leftover sprouts, cabbage or any other vegetable.

Mix and mash together, season with salt and pepper, form into small patties and fry in the pan with butter until browned.

Turkey & vegetable soup Are you undecided whether to open your premises on Christmas Day this year? We’ve put together a few factors for you to consider.

Know your market For many, popping out for a pre-/ post-Christmas dinner drink is a tradition. If you are going to open, make sure you promote the hours that you’ll be trading.

Is it cost-effective? Is your establishment likely to receive enough trade to make it worthwhile to open for part or all of the day?

Country pubs are likely to do well, as are well-established suburbs with a mature community, whereas inner cities may be quieter.

Plan an event If you are going to open your doors on Christmas Day, make the most of it. Capture the festive good feeling with anything from a Christmas quiz to a raffle.

For insight from Love British Food on how to source a local Christmas dinner go to brws.it/local

The soup solution is no doubt the quickest and easiest recipe for your leftovers. It also makes your customers feel a little more virtuous after the excesses of Christmas. Turkey & vegetable soup practically makes itself when the leftovers are taken out of the fridge. Just stock and salt and pepper to taste are needed.

Turkey stir-fry Shred the turkey down, fry with vegetables and serve with noodles or rice. A simple black bean sauce or satay sauce will add flavour and can be bought in bulk through your usual channels.

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News

AVOID THE POST-CHRISTMAS BLUES

SALES MANIA The week between Christmas Day and New Year’s Day can often seem like no man’s land. For some it’s a chance to go visiting family, for others it’s a chance to unwind, while for many it’s back to work. What is common among many people is a desire to hit the sales. And after all that elbowing fellow shoppers out of the way, there’s going to be a demand for a sit-down drink and snack, particularly later in the afternoon.

In food terms, the one thing that all parties concerned won’t be rushing out to purchase is

turkey-based cuisine. For those in the quick serve sector, it’s an opportunity not to be missed. With no offence to turkey, consumers want to take to the streets for different tastes. Pizza, wraps, a vibrant salad, whatever it may be, the period is not one to be missed by quick serve traders.

For many, there will be a spice deprivation, so now is a great opportunity to promote spicy foods or international cuisine. Also, don’t forget the light-bite options for those who might just welcome a rest from all those carbs.

NICE & SPICY From a chilli-laden Mexican tortilla to a jalfrezi-style curry, in the post-Christmas week, promote dishes that are the opposite of a roast

ARE YOU BEING SERVED? Home delivery and a healthy eating option are the growing trends in the quick serve industry.

Premium burger chains are expanding and many operators are focusing on health and nutrition

WE’RE OPEN

WELCOME CHANGE

FLY AWAY

Run and promote offers outside your venue. A board outside your cafe will let shoppers know you are open

Part of your promotion could include a more light-hearted approach – that you are a ‘turkey-free’ zone

Start telling people early: have takeaway leaflets/flyers available in advance of the Christmas break

£5 billion 27 million THE VALUE OF THE QUICK SERVE INDUSTRY. HOW CAN YOU TAKE ADVANTAGE OF THIS?

fifty

UK CONSUMERS HAD THEIR FOOD DELIVERED IN THE FIRST HALF OF 2015

NEW RESTAURANTS TO BE OPENED BY HEALTHY FAST-FOOD CHAIN LEON CATERER CONNECTIONS NOV/DEC 2016

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Focus

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

TETLEY EASY SQUEEZE

There’s no need for teaspoons, just simply pull the strings and dispose of the teabag. Designed to avoid drips so that all ϐ Ǥ ͳͲͲΨ Ǥ

ECHO FALLS FRUIT FUSION

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CATERER CONNECTIONS NOV/DEC 2016

BISTO GLUTEN-FREE AND PAXO

Ǧ Ǧ ǡ

ȋ Ȍ ϐ Ǥ

Focus

LSV PLATINUM

Bringing the established value alternative energy drink brand into a more upmarket tier with a new premium look. LSV Platinum offers a great taste to match market leaders and a great price point for operators.

SCHWEPPES TONIC WATER

The iconic adult drink with effervescent character is now available in a new 200ml premium glass bottle.

Stock up now on the number-one branded tonic water.

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

COOL CHARACTERS ϐ ȋ ǨȌǤ To be enjoyed as part of any meal occasion or just to quench the thirst.

COATED FISH These new products to the Caterers Kitchen range are easy to use and packed with great ϐ Ǥ

CATERER CONNECTIONS NOV/DEC 2016

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ONTRADE

Graduating at the top of its class, Glasgow’s ‘frat-house’ styled Campus bar is the place most likely to get the party started

W

hen it comes to good times, easy dining and laid-back venues, nobody does it better than Uncle Sam. And few places epitomise this fuss-free, serve-all mission as the new breed of hybrid beer, sports’n’burger halls based on the US ‘frat house’. A place to unwind with friends, grab an uncomplicated plate of food and stay for a dance if the mood takes.

It’s something Campus does well. It Ȃ ϐ the fraternity house model in Scotland and it’s still a straight A student, 10 years later.

Occupying a prime spot on Glasgow’s legendary parade of shops and entertainment spots, Sauchiehall Street, Ǧϐ Ȃ US ephemera, pool tables and split-level drinking, dancing and eating zones.

It shows what sports bars can do when they grow up and acknowledge there’s more to life than jock-friendly banter, a chilled Coors and Aerosmith.

At lunchtime, diners tuck into hearty plates of chicken wings, chilli and hot dogs.

And there’s as much coffee being supped Ǥ ǡ ϐ ǯ sticky. But that’s OK with us. And just wait until it gets dark…

We caught up with Gavin McGriesh, joint owner of the bar, to get the low-down on his house rules and the secrets of his success.

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ONTRADE

IT’S ABOUT HAVING FUN AND MAKING SURE THE PLACE DOESN’T FEEL LIKE IT’S ‘NOT FOR YOU’ We’re not a sports bar. We’re a bar that shows sports.

This place used to be a sports cafe, but we wanted to extend our welcome to everyone. Big screens are just as good for showing Coronation Street. It’s about having fun and making sure the place doesn’t feel like it’s ‘not for you’. We’re for everyone from 18 to 80. If you like fun, you’re welcome. We do happy hours, beer pong (throw a ping-pong ball across a table, try to land it in beer, repeat), air

hockey – anything that catches our eye, we’ll give it a go. If you’ve got an idea, Ǥ ǯ ǡ ϐ Ǥ

Our main demographic is 18 to 25 year olds. And they like offers.

We have a ‘nifty 50’ for students, offering 50% off food in the daytime. We’ve introduced a passport as a form of loyalty card and have free pizzas if you drink here.

The competition on this street keeps us on our toes. Stops us being complacent.

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ONTRADE

Food is important. But we don’t claim to be a restaurant. ϐ Ǥ ǯ Ǥ ǡ ǯ Ȃ Ǩ ǡ ǡ Ǥ

Music sets the tone. Lighting creates the mood. ǡ

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Value is crucial. Being the cheapest isn’t. ǯ Ȃ ǯ ǡ ǡ Ǥ ǡ Ǥ ǯ

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KEEP IT SAFE PLAY SAFE ADVICE provides information on transport home, drinking guidelines and commonsense tips for those enjoying a night on the town. Lead by the City Centre Alcohol Action Group, it aims to clean up the city’s night-time economy. ‘This is about educating and encouraging people to consider their safety,’ said Chairman Willie Caie.

BEST BAR NONE rewards safe and well-managed licensed venues with the issue of a display plaque. It’s a sign that customers have chosen a venue that takes their safety seriously. For more details go to bbnuk.com

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WE JUST OFFERED FAST FOOD AT FIRST BUT FOUND THAT PEOPLE WANT MORE CHOICE. SO WE’VE LENGTHENED THE MENU AND TRIED TO MAKE IT DISTINCTIVE

ONTRADE

CAMPUS THE FACTS

400

BURGERS SOLD

EVERY WEEK

C A PAC I T Y

1,035 LICENSED UNTIL 3AM

3

AM

22 People come here to drink with friends, not get drunk.

We have a mantra here: ‘Spacers not chasers’ – which means encouraging people to have a soft drink between rounds. And our half-yard cocktails show we like to have fun – you’d be surprised how many blokes enjoy a cocktail these days. The drinks have become a real icon of ours, especially as you get to keep the glass. In general, we’ve found bottled beers falling away slightly but draught cider doing really well.

Everything we do is built around sharing a good time with friends.

From jugs of beer for sharing to being able to hire out a private booth free of charge or

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CATERER CONNECTIONS NOV/DEC 2016

enjoying a platter of food, we want people to create their own personal space in here.

It’s why the booths have their own sound system: you can curate your own party.

We’ve built our reputation on making it easy for people to get together in a safe and all-inclusive environment.

The most important element of a successful venue is its staff.

It’s all about the staff. A business can only be as popular as its front of house team and, at the end of the day, good service is what keeps customers coming back. You can really tell when you’ve got a star. We like to invest a lot of time in our talent to enable them to further their careers in the industry.

I should stop training them so well though.

AMOUNT OF BIG-SCREEN TELEVISIONS

75

STAFF (20 FULL-TIME)

QUICK SERVE

ALL SET FOR

CHRISTMAS? The festive season doesn’t have to mean wholesale change for your menu. Sometimes small tweaks can make the difference

t Christmastime, customers’ eating habits change as people look to treat themselves and get into the festive spirit. Sales ϐ Ǧ morning snacks, lunchtime meals, goodies to take back to the ϐ Ǧ Ǧ Ǧ ϐ Ȃ Ȃ Ǥ ǯ ǡ Ǥ ǡ small changes can be enough to set the mood and attract people’s attention.

Ǥ

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CATERER CONNECTIONS NOV/DEC 2016

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ADD CHRISTMAS COLOUR It’s often said that people eat with their eyes.

With this in mind, when you plan your Christmas food and drink offering, think about how it will look. Does it shout ‘Christmas!’ to customers stepping into your premises or up to the counter?

If not, then think about what you can change to add some festive cheer. Colour is key and the festive season has a traditional palette that can ϐ Ǥ ǡ produce a classic Christmassy look and your usual menu can be tweaked to introduce them.

For example, if you sell cakes, as well as offering a slice of Christmas cake or a mince pie, try swapping a slice of Victoria sponge for one of red velvet cake. Cranberry sauce adds a red yuletide touch to sandwiches and meat dishes, while pomegranate brings some jewel-like sparkle to salads. Consider adding frosting to cakes, pastries and biscuits too – fondant icing, a sprinkle of icing sugar or even shimmering edible silver spray can turn a food counter into a winter wonderland.

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SPICE IT UP Sweet and warming spices, such as cinnamon, ginger and cloves, are a real taste of winter and can be used to add a seasonal twist to food and drink. As well ϐ ǡ desserts, cinnamon and ginger can also be used in savoury foods, including root vegetable soups and warming stews, or try them in a recipe where they are rubbed into meats before roasting. Consider serving a warm booze-free drink of punch, mulled apple juice or hot orange, spiced up with cinnamon and cloves. On a cold pre-Christmas day it’s a real winner, ϐ European Christmas markets ϐ a sweet and spicy festive scent, helping to draw customers in and encouraging them to linger.

QUICK SERVE

PREMIUM WINS

GO NUTS WITH BERRIES

Everyone likes to spoil themselves a little at Christmas and when grabbing a sandwich, snack or hot drink, customers are more likely to trade up to something that offers a touch of luxury than at any other time of year. With this in mind – and across all your stock, not just your meat options – make sure your higher-end products are at the forefront of your thinking and your in-shop or counter display. Also consider ordering in premium ready-made products that come in at a slightly higher price point than usual. At this time of year, people like to feel special, so make sure ϐ ǣ let your customers treat themselves.

In a tradition that goes back hundreds of years, mixed nuts – including hazelnuts, walnuts, brazil nuts and pecans – are often enjoyed by families in the UK at Christmastime. Berries and dried fruits are traditional in winter too, so why not see how you can use them as a seasonal addition to standard recipes? More than just an ingredient for mince pies, fruit cake and Christmas pudding, dried fruit and berries (and especially cranberries) can be used to create Ǧ ϐ ǡ nuts can also be added to salads and pies and ϐ cream and ice cream. If you already sell packets of fruit and nuts as snacks, make sure they are prominently displayed. And, if you sell cake, look beyond slices of traditional fruit cake and consider Italian panettone too – the sweet loaf originally hails from Milan but is a popular treat at Christmas and New Year across Europe and South America and, increasingly, in Britain too.

CATERER CONNECTIONS NOV/DEC 2016

Á

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QUICK SERVE

ATTENTION WITH WELL-PLACED CHRISTMAS + ATTRACT DECORATIONS, SEASONALLY THEMED POINT OF SALE AND ADDITIONAL INFORMATION ABOUT NEW PRODUCT LINES

CUT SOME SHAPES Now is the time to get your cookie cutter out.

Treats made in the shape of Christmas trees, holly, stars, snowmen, Santas, Christmas puddings and baubles will please children and adults too. Alternatively, you could decorate pies and tarts with festive shapes to add a seasonal touch to standard fayre. Christmassy shapes can make people look again at products they might usually miss and bring a smile to customers’ faces at little or no extra cost.

MEAT DEMAND Have you considered altering the meat options you offer? For example, this is a time when some customers can be persuaded to trade up from beef to venison, but it doesn’t have to be that fancy.

Could you swap chicken sandwiches for turkey, standard sausages for pigs in blankets, or your standard sausage rolls for pork and cranberry versions? Or is there a place for gammon – another ϐ Ȃ ǫ perfect time to relook at your meat dishes.

+ AND ONE MORE THING…

It might seem like stating the obvious that when you change your food or drinks menu you need to change your written menus, but this can often be forgotten when it comes to short, seasonal menu variations. If you are tweaking your menu, shout about it. A ‘let it snow’ message might work wonders above some iced cakes or pastries; a ‘winter warmers’ sign can draw people’s attention towards hot meal options. Remember, customers are looking for something different, something seasonal and something delicious.

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CATERER CONNECTIONS NOV/DEC 2016

SCHOOL YULE

A fantastic festive spread can be achieved in school on budget and with minimal waste

I

f you want to provide a memorable Christmas meal at school, then the key is careful planning. Make sure you devise your menu well in advance and know who wants to eat what, so you can optimise your orders. It’s also a good idea to consider how any leftovers can be used in dishes before term ends ϐ ǡ Ǥ winning menu, however, will always be the food you choose to put on a plate.

FIRST THINGS FIRST Most Christmas menus list a starter. The first question is, do you need one? Given the limited time available and trying to keep children sitting still, it might be better to concentrate on a memorable main and pudding. If you do serve a starter, small bowls of soup are an economical option. Children will love soup made with the sweet and warming flavour of butternut squash.

TO TURKEY AND BEYOND Turkey is the obvious traditional meat to roast at Christmas. If you’re set on it as your main course, search around to see what gives you the best options on cost and flexibility. Do you need to roast a whole bird, or could you make do with a turkey crown, boneless breast, fillets or sliced meat? Remember that not everyone enjoys turkey. Could chicken be a more popular option? Or how about something different? Gammon is a traditional alternative that’s making a comeback on to Christmas plates. You could also consider putting your main course meat into a Christmas pie, where you can combine it with something cheaper, such as bacon, as well as vegetables, in order to cut down on costs.

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CATERER CONNECTIONS NOV/DEC 2016

COST SECTOR A BIT ON THE SIDE Choosing vegetables that people truly enjoy is the surefire way to cut down on waste and cost in the kitchen. How you cook them is important and veg shouldn’t be boiled until it’s bland and grey. You could make a gratin of sprouts with a cheesy topping, or roast ‘steaks’ of cauliflower. They’ll be far tastier and could serve as a vegetarian option. Red cabbage is a cheap choice too. Studding with pieces of clementine is a modern and Christmassy twist. If green cabbage creates waste, you could try lightly cooking kale and scattering with toasted seeds or chopped dried fruit, such as apricots – it’s healthy and inexpensive.

WASTE NOT, WANT NOT Understanding what to do with any leftovers is vital in reducing waste.

Meat and vegetables can be used up in everything from soups and pies to rice dishes and stir-fries. Vegetable peelings can be used to make stocks, which can be frozen, as can any uncooked veg.

Excess dairy items, gravy and soups can also sometimes be set aside in the freezer for future use. But don’t wait until after the event to start planning. Decide now how you will make use of unused ingredients and uneaten food: how you store them and put them to use in future can really save you money.

CHRISTMAS LUNCH & ALLERGENS

AFTER ALL If buying and cooking Christmas puddings for a school-full of pupils looks likely to be time-consuming and expensive, swap them for a warmed mince pie and scoop of ice cream instead. Or opt for chocolate: a chocolate mousse dusted with icing sugar and topped with a clementine segment or a slice of yule log with cream might be a cheap and tasty alternative.

As food choices across a Christmas meal might be limited for some diners, it’s important to assess what allergens might be present in your menu before you place your stock orders. What allergens are hidden in your gravy mix? Are there wheat or nuts in your stuffing? What are the alternatives? Can your sauces be made without dairy? Could your pastry be made gluten-free? Could you swap your Christmas pud for an orange cake made with polenta or almond instead of wheat flour? Think ahead so you can streamline your menu and offer everyone the Christmas meal they deserve and will enjoy to the full.

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MAKING MEMORIES Age is no barrier to having a good time. Discover why residents of care homes in Scotland will be having a jolly knees-up this winter hristmas, for those in your care, is a special time.

It’s a time when we gather together to enjoy a memorable meal and share memories of Christmases past. So how to make it a day to remember? With a few simple tricks, some smart preparation and a great team behind you, it’s going to be easy.

Charles Chisholm is the catering manager for one of Scotland’s most respected housing associations for older people. With more than 100 properties throughout the country, Charles knows that their portfolio of supported, sheltered and ‘housing with care’ locations are never more animated and more welcoming than at this time of year.

‘Christmas is hugely important for our tenants,’ Charles said. ‘It’s the high point of the year for so many. Within our

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CATERER CONNECTIONS NOV/DEC 2016

developments, there is a real sense of community and family. Could you imagine sharing Christmas with a family of up to 50 others? We make it possible!’ he laughed.

Food is the star

The tenants enjoy all the festivities on the Trust Housing programme, but it’s the food that usually takes centre stage: ‘Traditionals, such as mince pies, Christmas cake and (Scottish favourite) ǡ ϐ at any of our events, but rest assured our chefs will always try to come up with something a little different to try,’ he said.

‘We always allow for a larger budget for Christmas and New Year,’ Charles explained.

‘We feel that it’s important to make the time special and have the ability to invite family members in too, should they wish.’

With this in mind, budgets are planned with an increase in December, invites are

ϐ Ǥ Ǯ ϐ ǡ with careful planning, you can provide the full affair at a reasonable cost,’ Charles said. Savings can be made too: ‘All the decorations are often kindly donated ǡ ϐ that many of our local suppliers also give “a bit extra” for the tenants’ Christmas.’

Celebrations

Most importantly of all, it’s about making their residents feel festive: ‘For some residents, they don’t have any family of their own, so all our staff think it’s massively important to bring them cheer.

Christmas is a time of highs but also for ǡ ϐ no longer have with them – this means it’s especially important for us to make a real effort to make Christmas (and, of course, New Year) a very special time for tenants.’

COST SECTOR

A SOLUTION FOR DYSPHASICS For residents with difficulty in swallowing (dysphagia), providing nutritious and easy-to-eat meals is essential. Premier Foods is addressing this by producing a downloadable guide full of recipes, such as deconstructed finger food roast dinner (great for Christmas lunch) and a salmon and leek tart.

‘The aim is to help caterers serve appetising meals all year,’ said Mark Taylor, Premier Foods’ Foodservice Channel Controller. ‘The guide is full of tips to help deliver nutritious, texture-modified meals.

This can be achieved by using brands such as Ambrosia, Bisto and Angel Delight.’

Keep it traditional at Christmas, said Premier Foods Development Chef Mark Rigby. ‘Chefs can put their own stamp on meals – my favourite is mixing Bisto gravy with red wine – but keep the dishes British. It is what consumers are craving at this For more details go to: time of year.’

brws.it/premier and search ‘dysphagia’

Spurring them on, Trust Housing encourages a little friendly rivalry: a chance for each venue to show off its creative side.

‘Dining rooms are decorated daily from December – Christmas tablecloths, napkins, centrepieces and other table decorations are pride of place. We have association-wide competitions for “best decorated” and it’s always keenly fought!’

Ultimately, it’s all about the big event: ‘All of our tenants dress for dinner and it’s lovely to see them all wearing their “Sunday best” – often sporting the odd Christmas fashion accessory!’ Charles said.

By mid-afternoon, out come the cakes and in the evening (‘by this time tenants are often saying they’ll not need to eat for a week,’) there’ll be a buffet.

‘Our chefs love doing these as it’s a time ϐ and set out a beautiful table of food. As

well as our chefs’ home-made creations, nowadays suppliers stock many buffetstyle items, which tenants love. Alongside traditional buffet items, we will infuse food with something a bit more adventurous, such as chicken tikka bites, satay sticks and mini pizza. It always surprises me that at a buffet, tenants are far more adventurous with food and will often ϐ normally try and they love them.’

Bearing in mind his tenants’ varying requirements is also key to giving everyone a day to remember: ‘Every resident is very special to us and we ensure that everyone can have the same food. The texture might be different, it ϐ Ǧ ǡ presentation and choice of these is as close as we can get to the “regular” food. We do this all year round as it’s hugely important to us that no tenant feels singled out.’

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MAKE 2017 YOUR BEST YEAR YET All the advice and tips you need for your kitchen ON-TRADE

CA CONNETERER CTION

Love is in the air

ǯ

show you how

Add a taste of the Orient

ϔ to your food with our recipes

ϔ

QUICK SERVE

Get it while it’s hot

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HEALTHY OPTIONS O MENU IDEAS O FOCUS ON CARE HOMES O YEAR PLANNER

O U R N E X T IS SUE IS OUT LATE DECEMBER 2016

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CATERER CONNECTIONS NOV/DEC 2016

S

is av from y ailable exc lusiv ou Wholer local Land ely mark s a le depot m (for lo ember c ations see m , a page p on 41)

ONTRADE

Keep the

ringing Consumers paid 165 million visits to pubs and bars last Christmas. If you fancy some of that seasonal action, now’s the time to wrap up your festive offer…

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t’s Christmas and the normal rules don’t apply. It’s the most important trading time for the on-trade: responsible for an impressive 10% of all yearly trade.

It’s the time when those who rarely frequent a pub make a seasonal visit.

And it’s a time when those bottles that gather dust for the other 11 months suddenly become in-demand must-haves.

According to leisure market consultants CGA Strategy, the biggest shift in behaviour is seen in the 40-50-year-old groups and, •‹‰Â?‹Ď?‹…ƒÂ?–Ž›ǥ ™‘Â?‡Â?Ǥ ‡‡’ –Š‡•‡ –™‘ demographics happy and you’re well on your way to a bumper festive season.

So who are they? Well, this group of punters straddle two generations: they’re old enough to remember the drinks that have stood the test of time, but they’re also tuned in to modern trends – they’re not about to give up their youth any time soon, so think craft beers, modern …‘…Â?–ƒ‹Ž• ƒÂ?† Ď?Â‹ÂœÂœÇĄ Ď?Â‹ÂœÂœÇĄ Ď?‹œœǤ

I

Classic tastes

But, with all things retro having a moment, your festive customers will also be drawn to those comforting tastes of their parent’s drinks cabinet. Think classic drinks of old – Babycham, British sherries, Mateus RosÊ and Advocaat. Younger drinkers will enjoy them with a knowing wink and over 55s will be returning to old favourites.

Everyone loves a sherry at Christmas! ‘Nostalgia trends reach a peak in the run-up to Christmas,’ said CGA Strategy’s Client Services Director Rachel Perryman ‘and this is a time when there’s a lot of competition out there from festive markets and pop-up bars. It means operators need to be sure what their customers want from their experiences and tailor their sales and marketing strategies accordingly.’

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ONTRADE

Five golden rules

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RETRO FAVOURITES ‘The big winners over Christmas are cream liqueurs,’ said Pernod Ricard’s Jonny Lynch. Try classic cream sherry cocktails over ice with a slice of orange.

Classic, contemporary and very cool.

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A RUM DO ‘The top category in the on-trade right now is golden rum (including spiced), which is up an impressive 19% by volume.’ Also, get your customers to upgrade their spirits, so introduce drinks such as Havana Club rum for an authentic Cuban taste.

3

TRADING UP ‘Christmas is a time when people are trading up to premium brands,’ Jonny said, ‘whether it’s a premium spirit, lager or even soft drink. Within spirits, this is the time to promote premium – malt whiskies and high-end gins especially.’

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ONTRADE

4

CHRISTMAS COCKTAILS Cocktail drinkers visit the on-trade more (and also revisit), they spend more when they are out and are twice as likely to try something new or different. Does that sound like a customer you want to keep happy at Christmas? Create a cocktail culture – offer 2-for-1 deals or cocktail happy hours.

Try this

5

DESIGNATED DRIVERS Don’t forget your designated driver.

Increasingly, it’s a really important sector you need to look after. Create ‘virgin’ cocktails with grown-up spices and flavours harnessing the current savoury tastes trend, such as ginger beer, orange bitters and iced teas.

Consider offering free drinks for designated drivers, or even a free meal if they’re eating. Ensure they’re happy and they’ll happily return.

Sweet, sour, sharp and sophisticated: the Shirley Temple is a Christmassy alcohol-free cocktail with a kick INGREDIENTS O 15ml grenadine syrup O 15ml freshly squeezed lime juice O 200ml chilled ginger ale O ice cubes O maraschino cocktail cherry and lime slice, to decorate Simply mix the syrup, lime juice and ale together, add ice cubes, shake, pour and garnish.

Ta-dah!

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ONTRADE

OUT WITH THE OLD… IN WITH THE NEW This Christmas, keep the turkey warm for the day itself, but add a few surprises to your festive menu for the rest of the holiday

hristmas might be a time for turkey and tinsel (and, believe us, it still is!), but, increasingly, we’re all getting a lot more social in our dining habits. That means sharing platters, nibbles with festive ϐ Ȃ ϐ Ȃ circulating and mingling.

In recent years, in line with our increased ϐ ǡ has seen us favouring brave new tastes.

‘Our research shows that visits to pubs, bars and clubs are an integral part of the UK’s Christmas,’ CGA Strategy Client Services Director Rachel Perryman said.

But, away from the traditional roast dinner ǡ ǯ ϐ show that the on-trade can get an even bigger share of the festive spend if they think outside the Christmas box.

C

Something new

‘Consumers like to experiment when eating and drinking out at this time of year, with 2.2 million trying something new,’ Rachel said. Ǯ ǯ Ȃ Ȃ days, with 9.6 million visits paid on each last year. So think afternoon teas with ϐ sandwiches, perfect for refuelling on a Christmas shopping ǡ Ǧ food showcasing ϐ from around the world, or hearty pies and stews to keep the chills at bay.

‘Operators who get their offer spot

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on and are prepared to experiment with products and promotions will be best placed to take advantage when Christmas comes around,’ Rachel said.

So, remember: a turkey’s for Christmas Day, not for life!

And if you want to keep your customers happy throughout the Christmas party season, think tapas and tinsel this year instead.

Depots

1 2

Landmark Catering Depot Locations

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Shetland Isles

4 5 7

6

8

9 66

53 63 54 56

10 11 13

67

55

12

57 58 59

60 22 23 25 21

26

15 17 18

24

43

44

16

14 19

20

27

28 29 30 31 32

33 36 34 37

38 40

35

42

39 41

52

64 45

46

47 48

49 62

61

KEY: 51

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

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* Non-stockist of alcohol products SCOTLAND

NORTH WEST

1 2 3 4 5 6

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

7 8

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

*

MIDLANDS 28 29 30 31 32 33

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

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 Jones Food Solutions: Bath 50 RD Johns: Newton Abbot 51 Country Fare: Bournemouth

66 Battrick’s Food Service: Jersey

*

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 64 EDA Quality Foods Limited: Enfield 65 Abra Wholesale: Luton

*

* *

*

NORTHERN IRELAND

*

67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

Choice ingredients

CHICKEN AND GAMMON PIE

TURKEY SAMOSAS This recipe is a great opportunity to use up your leftover potatoes and meat and the samosas can be frozen too. The curry powder adds a good kick of flavour and the samosas are great served with mango chutney.

MAKE IT O Combine curry paste, mango chutney and natural yogurt, then fold in potatoes, turkey, peas and coriander O Layer up three sheets of oil-brushed filo pastry and place filling on top O Fold over the pastry corners until parcel is sealed in a triangle shape O Brush with egg and bake for 35 minutes until golden

A truly hearty dish that will go down a treat in the cold weather. Can be served hot or cold and is great with a generous dollop of cranberry sauce. For a vegetarian alternative, replace the meats with squash, spinach and leftover cheese from the cheeseboard.

MAKE IT

CHRISTMAS PUDDING TRIFLE

O In a food processor, mince a third of the chicken and the gammon and mix with cooked chopped onions, cranberries, chestnuts and parsley in a large bowl O Slice the remaining gammon and batter the chicken with a rolling pin to the same thickness as the gammon O Line a tin with greaseproof paper and lower rolled-out shortcrust pastry into it O Layer gammon and chicken at the bottom, top with the mince and then pastry. Pierce a hole in the top and bake for 1 hour at 175˚C

This speedy trifle is a delicious way to use up leftover Christmas pudding. Mascarpone and custard make this a truly indulgent dessert.

MAKE IT O Peel and slice oranges, arrange on a plate and sprinkle with demerara sugar O Crumble Christmas pudding into a trifle bowl and layer orange slices on top O Beat mascarpone, mix with custard and pour over fruit O Top with lightly whipped cream, flaked almonds, cherries and grated dark chocolate

SERVE WITH

SERVE WITH

SERVE WITH

Tiger Beer is a great match due to its full-bodied taste, or for a spicy beer with a hint of lemon, try Camden’s Gentleman’s Wit.

We recommend Brancott’s rich and silky Terroir Series Pinot Noir or Goose Island’s awardwinning biscuity bitter.

The fresh fruity flavours of Kumala Rosé balance perfectly with the richness of this dessert. Make sure to serve chilled.

DISHES OF THE DAY

December is a time of indulgence, but enjoying the excesses of the festive season doesn’t mean good food has to go to waste. We’ve come up with some ingenious ways you can whip your Christmas dinner leftovers into delectable dishes for New Year’s celebrations

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