Caterer Connections May/Jun 2017

2017

September 2013 May/Jun

The magazine exclusively for catering professionals

CLASS ACT

BUSINESS PROFILE

The education centre kitchen that thinks like a high street restaurant

ON-TRADE

PIE AND A PINT

Celebrate Beer Day Britain on 15 June and discover a match made in hop heaven QUICK SERVE

PICK UP A PICNIC

TV chef’s

Summer sun means eating al fresco, so don’t miss out

gluten-free challenge

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PRODUCT WATCH • LATEST NEWS • DISHES OF THE DAY 29/03/2017 13:08

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A word from… … Les

Hopefully, the weather is on the change now, so here’s to a long, hot summer.

You never know, stranger things have happened! We can be sure of longer evenings and even longer weekends as we start to think about taking it a little easier and enjoying life with those closest to us.

So brush down those barbecues and stock up on charcoal, as well as your barbecue repertoire. If you’re after inspiration, National BBQ Week is in June (running until 4 June). Barbecues are not only a healthy way to cook but they pack everything with flavour. They can really add value to your menus, or should I say margins?

Conjure up the aroma of smoke in the air on a balmy summer evening or lazy Sunday afternoon – it’s a scene that will get even the most hardened of taste buds salivating and imaginations running wild and it’ll bring out the cowboy (and girl) in anyone.

Father’s Day is just around the corner too and dads love a bit of barbecue action. Texan-style barbecues are increasingly popular with their deep, smoky, rich flavours. Whether you’re cooking chicken, pork or beef, they all take on these flavours exceptionally well. So now is the time to take it outdoors, whether you’ve got a barbecue or not. Al fresco dining has the potential to really make the most of summer – and maximise your takings. Have a great season.

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r atere new C ndmark e h t py of cal La ding p a co n our lo Pick u ide from y ecipes, tre the gu et th r s g i l a o w i t t d s Essen It’s packe her detail t for r t. d ot uppo n s a depo d n n atio ity ice a ortun inform range, adv e opp t h t h g g i r lopin iness deve r bus in you

… Martin

Welcome to the May/ June edition of Caterer Connections. Where does

the time go? With this issue, we’re heading to the year’s halfway mark and also, if you’re ready for it, your most profitable period of the year.

So now is the time to think of those longer, lighter evenings, special days and sporting events: yes, early summer and it’s all starting to kick off!

From the FA Cup Final (27 May) through to the Champions League final (3 June), football is going to be a firm favourite with thirsty customers. And, with the Champions League final taking place in Cardiff this year, there’s an extra, home-grown thrill to the occasion that’s definitely worth celebrating, whoever wins. So think about offering drinks for all football fans – cocktails inspired by Europe’s finest teams, perhaps? Beer from the finalists’ nations?

Talking of beer, Beer Day (15 June) is the perfect way to showcase just how versatile our nation’s favourite brew is, by pairing it with summer dishes, cooking with it (take a look at our suggestions on p31) and generally giving it space to shine on your bar.

Food remains crucial to your offer and summer is the time to shake things up. Take a tip from BNF Healthy Eating Week (12-16 June) and introduce vibrant salads and lighter options – you’ll find your takings are as healthy as your lunches.

Enjoy the start of summer.

CATERER CONNECTIONS MAY/JUN 2017

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Inside this issue FEATURES

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COMPETITION TIME

Phil Vickery sets our caterers a gluten-free menu challenge PROFILE: COST SECTOR

We visit the winner of our gluten-free competition COST SECTOR

As part of Coeliac Week, here’s the advice you need to know now ON-TRADE

Why beer is the best (and how to food match to perfection)

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QUICK SERVE

Four ways with picnics to boost margins and delight customers

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REGULARS

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08 31

41 42

NEWS

Think stacked sandwiches, goat meat and sassy salads this summer HERO PRODUCTS

The best new products for your kitchen and bar DEPOT LOCATIONS

Find your local depot here DISHES OF THE DAY

Introduce some Texan �lavours for a spicy bite of Americana

28 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, Becky Aitken, Jim Staton, Stephenie Shaw 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

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News

MUST TRY FOR YOUR MENU

HEALTHY HINTS SERVE skinless chicken PUT salad dressing on the side MAKE smaller-size portions available OFFER fruit-based puddings

Summer is here, so embrace all the season has to offer with our top tips

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Yes, the turkey season is more than six months away but never write off this �lexible bird. It is cheaper and healthier than beef mince – minced turkey makes a super-tasty and healthy burger. For an ultra-healthy recipe,

The sardine is a �ish that often tends to get overlooked but it’s worth taking another view on it.

Sardines are high in omega-3 fatty acid, low in fat and high in protein. There is now plenty of variety in tinned offerings and they offer tremendous value for money too. With growing numbers of people breakfasting out, sardines (tinned or fresh) are ideal as a toast topping for the health – and taste – conscious.

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TURKEY BURGER

SARDINES

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CATERER CONNECTIONS MAY/JUN 2017

HOW TO MAKE IT You can either grate the cauli�lower or pop it in a blender until it is the consistency of rice. Then add a teaspoon of water and ‘steam’ in the microwave for around three minutes. It really couldn’t be simpler.

combine cooked turkey mince with feta cheese and olives, then serve in a pitta bread with a drizzle of Greek yogurt.

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serve with fresh herbs as a side dish.

LT

Your customers might be buying the pre-prepared cauli�lower rice in supermarkets, but it is so simple to prepare, not to mention cost-effective, that it makes sense to make it yourself (and it's a perfect opportunity to boost mark-up).

The fact that it’s already on shelves goes to show it’s a product consumers want.

And it’s healthy, high in antioxidants, low in calories and perfect with sauces. Just as you wouldn’t serve a bowl of rice on its own, getting the most out of cauli�lower rice relies on what it is served with – curry sauces and satay sauces work well, or

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CAULIFLOWER RICE

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hanks, in part, to the boom of street food, new food trends seem to be tumbling out one after the other. As summer �inally arrives, so does the drive to eat healthily – it’s the perfect time to experiment with some new dishes.

All healthy, all tasty, all easy to prepare.

Goat

MEAT

Although not as freely available as other meats, goat is growing in popularity. The meat is high in protein and low in saturated fat and, importantly, tastes good. It’s popular in curries and perfect for slow-cooking too. There is certainly a growing demand for the meat and it's slowly making its way on to restaurant menus.

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Here's

JOHNNY

JOHNNY ROCKETS AT OCEAN DRIVE 728 IN MIAMI, USA

If you’ve never heard of Johnny Rockets, that may soon change. It's an American diner chain with 340 restaurants around the world and a cuisine that is essential Americana. Now the group is undertaking final negotiations with an unnamed master franchisee to begin opening sites in the UK by early 2018. This is a sure sign that the diner experience is one that big business sees as a good future opportunity. Might it be worth your while introducing a few stacked sandwiches, breakfast pancakes, golden fries and grilled meats?

KEEN AS CUSTARD How do you improve on that timeless treat – custard? You freeze it. Frozen custard is making big waves in the UK and Ambrosia is taking full advantage of its growing trend.

The leading custard brand in the UK, Ambrosia is introducing the first branded frozen custard in a new 100ml format. This on-the-go tub makes for the perfect treat for the travel and leisure industries, offering something a little different from the traditional ice cream option.

It will be available in vanilla and vanilla with chunky fudge flavours.

Vegetable RATIONS Extreme weather conditions mean some popular vegetables are in short supply.

During the winter months, UK supermarkets rely on warmer countries to provide them with out-of-season vegetables. But with adverse growing conditions abroad, popular choices are in short supply. That has meant

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supermarkets have started rationing products rather than hiking up prices to non-competitive levels. This does mean that prices may go up for caterers and it might be worth it – after all, when something becomes harder to get, customers often want it even more.

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ROAMING CHARGES

With UK egg farmers having to keep their hens indoors to avoid the growing risk of bird flu, the term ‘free-range’ is having to be looked at carefully.

Without hens being able to roam freely outdoors, eggs cannot be called free-range. As a result, there will soon be a significant decrease in such eggs across UK supermarkets. Hundreds of free-range farmers in higher-risk areas will be obliged to stop labelling their produce as freerange unless they install netting in outside areas.

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Sass up your salad

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n recent times, salads have gone from mere side dishes to the main attraction for many customers.

One of the benefits in the salad boom is that, to a degree, anything goes. There are hundreds of recipes available with unusual combinations. Try adding these slightly unusual ingredients (above), including avocado, orange and grilled nectarine with toasted almonds, to any green salad for a tasty twist.

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COSTA'S EXTRA COSTS

The cost of coffee is on the rise for Costa customers. Whitbread has recently confirmed that an average price rise of 10p per drink is being introduced. But the MD of Costa UK and Ireland says that despite this rise, the pricing will put the coffee group more in line with its competitors.

However, a competitor’s price rise can certainly be seen as a potential opportunity.

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Focus

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

MARIE BRIZARD SYRUPS

Made from pure cane sugar and concentrated fruit juices, nuts and spices, they are alcohol free and available in 70cl bottles.

VOLVIC TOUCH OF FRUIT SUGAR FREE

A great low-calorie and low-sugar option, it is refreshingly fruity and made with volcanic mineral water and natural fruit �lavours.

CHEF® LIQUID CONCENTRATES

A high-quality gluten-free range that delivers intense �lavour and an authentic taste. Made with at least 40% main ingredients, they can be used as a bouillon, marinade or seasoning.

WHITLEY NEILL

Whitley Neill is an award-winning gin that blends a classic mix of botanicals with exotic Cape gooseberries and baobab fruit.

BUD LIGHT

The most popular beer brand in the US, with a high brand awareness among UK consumers, Bud Light is now available on draught in the on-trade and in 440/500ml can formats.

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Focus

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

STOCKS AND GRAVIES

This range is for everyone, with amazing flavour profiles and excellent aromas. These products have been designed to offer even more margin and profit.

LSV PLATINUM

LSV Platinum offers a great taste to match the market leaders at a great price for all. This alternative energy drink brand also has added guarana.

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COFFEE SHOP RANGE

This range of traybakes, cakes and loaves is perfect for any business that sells tea and coffee or offers something sweet after a meal. Great products, great quality, great range at great margins.

LANDMARK EXCLUSIVE ON-TRADE WINE RANGE The newly launched and specifically developed 75cl wine range has come from all over the world and offers a solution for every occasion.

CATERER CONNECTIONS MAY/JUN 2017

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PROFILE

TOO MANY

COOKS? Daring to be different and raise the profile of gluten-free, Landmark Wholesale held its first Chef Competition. The mission? To impress the master of gluten-free, TV’s Phil Vickery

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t’s often said that too many cooks spoil the broth, but with a host of contestants cooking up a storm, we say the more the merrier.

With seven teams of two competing for top honours, the event, held at Harborne Food School, was a resounding success.

Each team served up a feast, winning praise from the judges.

Five of the teams comprised one experienced chef and one Landmark member, plus a team from Unilever, who sponsored the event and a team from Landmark. And the competition had a twist: to tie in with Coeliac Week, all dishes needed to be gluten-free. So who better to judge the dishes created and inspire those taking part than TV chef Phil Vickery, who has written several gluten-free cookbooks and is the Food Ambassador for Coeliac UK?

Before the teams put on their aprons, Phil gave a masterclass on gluten-free to inspire, educate and enable them to go back to their businesses with a more in-depth understanding of how gluten-free dishes can be incorporated into their menus.

Future-proofing

‘Gluten-free isn’t going away,’ Phil said.

‘If anything, the allergen list is likely to get even bigger, so to make your business future-proof, you need to box clever – accept that this is something you need to offer, then get on and do it and do it with conviction. The industry has taken a long time to get to this point and, as a result, lots of businesses are now playing catch-up when it comes to the food they offer. Those who are smart will be offering it as a standard to their customers.’

With one in every 100 people being diagnosed with coeliac disease, it’s hardly Gluten-free expert and TV chef Phil Vickery talks the seven teams through the importance of offering gluten-free options in their cafes, bars and restaurants

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PROFILE

The teams select fresh and ambient items to go with the protein they’ve been given, all with the aim of impressing the judges

surprising the industry is taking note.

Coeliac UK estimates that for foodservice operatives, this is a huge opportunity as 600,000 people in the UK are directly affected and they don’t eat alone. This represents a whopping £100m that food outlets could be missing out on.

Following Phil’s masterclass, each team chose an envelope of ingredients at random. They were then directed to the protein they would be working with, either pork loin, rack of lamb, sea bass, salmon fillets, a whole chicken, duck or sirloin steaks. Each team helped themselves to other ingredients, including fresh fruit and vegetables, Caterers Kitchen ambient products, cheeses, prawns, creams and yogurts and herbs, spices and seasoning.

And they had 90 minutes to work together to create two dishes – a main and either a starter or dessert.

The more innovative, the better

So, as head judge, what was Phil looking for? ‘That’s easy,’ he replied. ‘I want simple food, cooked beautifully. And extra points for anyone who has really experimented with ingredients to make it gluten-free.

The more innovative, the better.’

After a rigorous taste test from Phil and his associate chef, Georgio, the results were in. First runner-up was the team from Sutherland Bros, Cathy and Gordon, who

Frying the Thai duck

created a dish of roast rack of lamb with Middle-Eastern flavours and rosemary dumplings, followed by a strawberry and kiwi shortcake scone stack.

‘What I loved about this dish was how adventurous they’d been with the glutenfree elements,’ said Phil. ‘The star was the rosemary dumplings, which provided a great balance between the Middle-Eastern flavours and the succulent meat. And the dessert was terrific – the scones were short, giving a great texture, offset by the soft cream and sweet fruit. A great effort.’

Second runner-up was the team from Lomond, Jamie and Stephen, who served up

a wow factor with their vegetable pakora and roasted pork fillet.

Perfection

Winning top honours was a team from Jones Food Solutions. Ray and Gary created a dish that had both Phil and Georgio in raptures.

‘So many chefs get the timings for salmon all wrong, but this was cooked to perfection,’ said Phil. ‘The herb crust was inspired and gave the dish a tasty twist. I was also blown away by the plum sponge, which rose wonderfully. The flavours of the fruit combined with the lightness of the

WHAT IS COELIAC? Coeliac is an autoimmune disease triggered by gluten – a protein

found in wheat, barley and rye. While one in every 100 people has it, only 24% of those with coeliac disease have been formally diagnosed. The only treatment is a gluten-free diet.

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CATERER CONNECTIONS MAY/JUN 2017

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Winner Ray D’Arcy prepares his salmon and noteworthy herb crust

GLUTENFREE

GOURMET Roast lamb with Middle Eastern flavours and rosemary dumplings, followed by a strawberry and kiwi shortcake scone stack Sutherland Bros – Cathy Hamilton and Gordon Kidd

Italian beef olive, then coconut rice pudding with a cherry compote Yules Foodservice Family & Son – Hamish Macdonald and Kirsten Hamilton

Vegetable pakora with yogurt dip, followed by roasted pork fillet stuffed with apple and chorizo puree, wrapped in a rolled pancake Lomond: The Wholesale Food Co – Jamie Gargett and Stephen Tomson

Thai duck with rice noodles in a Thai broth followed by a kiwi panna cotta with poached strawberries and a strawberry glaze Jones Food Solutions – Gavin Jones and Tom Ollis

I WANT SIMPLE FOOD, COOKED BEAUTIFULLY. AND EXTRA POINTS FOR ANYONE WHO HAS REALLY EXPERIMENTED WITH INGREDIENTS cake made this an outstanding combination of dishes and clearly the winner of this year’s competition.’

Over the moon to be named the �irst winner of the Landmark Chef Competition, Gary has 27 years as a chef behind him, but now has his feet �irmly placed in the of�ice and uses his extensive experience to run the kitchens for several schools just outside Bath. ‘I only really cook for fun now and while I do miss being in the kitchen, I enjoy the role I have, where I’m responsible for feeding more than 2,400 children every day. I loved getting back into the kitchen for the competition and feeling the adrenaline of creating dishes against the clock.

‘It was so helpful to learn more about gluten-free and �ind out from Phil about the science behind tweaking recipes. In a school, we have to cater for many different dietary requirements and it’s great to have more knowledge about how to make recipes work.’

You can read more about Gary’s business and what he learned about gluten-free on pages 20–26 This event was kindly sponsored

by Unilever Food Solutions

Curried pan-fried sea bass with a vegetable bhaji followed by banana pancakes with roasted plums in a butter and sugar syrup Unilever – Kate Robinson and Yogi Yogadan

Mediterranean mozzarella and chorizo-topped flatbread, followed by pan-roasted coated chicken served with a sweet potato rosti and seasonal vegetables Landmark – John Searle and Terry Binstead

Herb-crusted salmon with kale, new potato WINNER dauphinoise and a butternut squash puree, followed by a plum sponge with whipped cream Jones Food Solutions – Ray D’Arcy and Gary Monger

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COST SECTOR

WINNING WAYS The Dragonfly Education Trust is on a winning streak and it’s easy to see why with its approach to great food and teamwork

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Left Gary Monger, Catering Manager at the Dragonfly Education Trust, works closely with Kirsty Young from his local wholesaler

eet Catering Manager Gary Monger, whose passion, skills and commitment have won him the first Landmark Chef Competition launched in February. Not only did he clinch the top prize (see pages 16-19) but he has also been named Caterer of the Year by his local wholesaler, Jones Food Solutions.

The Dragonfly Education Trust is a multi-academy trust of secondary, primary and sixth form schools and a new Studio School, clustered around a campus in north Somerset. That’s a lot of growing minds to keep nourished, teachers to keep refuelled and staff to keep happy. That he manages it all with such verve is testament to what can be done with a strong vision, a great team and a solid network of suppliers behind him. This is Gary’s story.

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COST SECTOR

Left The chefs strive to provide the best food possible and that involves cooking from scratch; below Gary works hard to ensure his team are happy and proud

Being a catering manager means spinning a lot of plates!

In Writhlington, the secondary school at the heart of the trust, we have 1,500 kids and 200 teachers and at our primary school, 600 more. We supply food to the sixth form and the Studio School too, which are both on this campus. We also provide food for the sports centre on campus. It’s busy, but it does help with economies of scale.

What is your secret?

Success is contagious. Do what you do with pride, consistency and commitment and watch the word spread. Yes, the formula for a healthy career in hospitality isn’t rocket science – it’s just hard work.

Do it well and that happy line of hungry customers will keep on growing.

You have to have a team you can trust.

It’s about knowing how to delegate. I don’t spend a lot of time in the kitchen these days but I develop menus with my head chef

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Tom and the chef manager at the primary school. And I work hard to make my team proud of the work they do. They all know their roles and appreciate that every one of them is as important as the next. There’s no room for egos here!

It’s about having a happy kitchen.

When I took the job, there were no systems in place and a real divide in the kitchen: the tills people didn’t speak to the cooking staff. You have to change that mentality.

And it starts with making the service and the food as good as it can be. We make all of the meals from scratch and that’s for breakfast, mid-morning and lunch.

Keeping control of the budget is essential.

It’s a simple case of money in, money out.

I have to pay the wages even in August when the kitchens are closed. So you have to plan for that. I have to predict what we’ll take each year and break even. I don’t have to make a profit, but it’s nice if we do – we can spend it on new equipment then.

But, ultimately, if you serve great food, the takings will rise.

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Gary is aware of the trends in foodservice and replicates them on his menus. A roast dinner is the most popular meal

COST SECTOR

WE MAKE SURE OUR FOOD IS COLOURFUL AND IS ARRANGED ON SMALL TRAYS RATHER THAN IN BIG TINS A great supplier is invaluable.

With help from our Landmark wholesaler, we’ve agreed for me to unlock our retro discount in one lump sum at the end of July, so not start the new school year in deficit. That and the fact that they’re local and can deliver twice a day if needed is a real godsend. If I run out of anything, they’re there.

It pays to think like a business.

Having been in hotels and bars, I know how functions really can make the difference. So we hire out our venue and do the catering for outside groups.

That way, we really can make a return on running a bar and it also helps get the word out that we’re not just a school but a fully equipped venue.

And think like a high street restaurant too.

They’re the competition. We had to up our game, in quality and presentation.

We make sure our food is colourful and

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is arranged on small trays, rather than in big sloppy tins. We look at what’s popular elsewhere – Subway-style sandwiches, paninis and decent coffee – and we try to offer the same.

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COST SECTOR

FACT FILE

11 STAFF

100 £1.80 400 LASAGNES

PRICE OF PANINI

PEOPLE SERVED

OUR MOST POPULAR MEALS ARE ROAST DINNERS

IN HALF AN HOUR AVERAGE SPEND: Planning is everything.

We operate a four-weekly menu cycle and only serve fried food once a week and a burger once a month. Our roast dinners on a Wednesday are as good as any pub lunch, for just £2.40.

Word of mouth is the best recommendation.

We’re full to capacity every day now.

And there’s talk of schools joining us and moving away from local authority catering.

And take it from me, there’s no fiercer critic than a hungry schoolkid. So it shows that we must be doing something right.

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BETWEEN

£2.40 and £5

A CHILD

180

PORTIONS OF PASTA

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BANISH

the bland

The best gluten-free ingredients for tasty mass catering

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ith more and more people being diagnosed with coeliac disease or choosing to cut wheat and gluten from their diet, now is the time to look at adapting your menu to appeal to a wider audience. This doesn’t mean bland, tasteless food; quite the opposite. No one will miss out with these simple and tasty suggestions. We’ve highlighted seven ingredients that will inspire you and take the hassle out of menu planning, with quick and easy gluten-free solutions for everyone.

Coeliac Awareness week: help raise the campaign’s profile – 8-14 May 2017

Bisto Gluten Free Gravy Coeliacs no longer have to miss out on a drizzle of gravy on a roast dinner or sausage and mash. This is a must-have quick fix for catering – just add boiling water.

Colman’s Bramley

SAUSAGE, MASH & GRAVY This British classic can easily be made suitable for coeliacs with some simple changes. Gluten-free sausages are easy to get hold of now and will please everyone with their meaty taste. Grill or cook in the oven until nicely browned.

Stir some Colman’s Horseradish Sauce into mashed potato to create a smooth and creamy side.

Finish off the dish with Bisto Gluten Free Gravy, which is ready in seconds.

Make sure you serve Colman’s Bramley Apple Sauce on the side to complement the savoury notes of the gravy.

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Apple Sauce The balance of sweet and sharp in this sauce makes it the perfect partner to pork dishes. It can also be used in sweet pies made with gluten-free flour.

Kikkoman Tamari Gluten Free Soy Sauce Made with only four ingredients, this naturally brewed sauce means that coeliacs can now enjoy the traditional Asian taste. It’s also a great addition to gravy and stews.

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COST SECTOR

THAI VEGETABLE CURRY Colman’s Horseradish Sauce Horseradish isn’t just for roast beef. Stir a spoonful into mashed potato or soups, or spread on a meaty sandwich to add a lovely heat.

Maggi Coconut Milk Powder Mix Try this adaptable mix in curries and soups, as well as in cakes and drinks.

It can be made into coconut milk or cream by dissolving in warm water.

Recreate this restaurant favourite in super-quick time with a few easy shortcuts. Select your vegetables; it’s best to go for those that cook more quickly, rather than hardy root vegetables. Red onions, courgettes, peppers, mushrooms, diced sweet potato or butternut squash, mangetout and green beans are ideal.

Fry onion with a little oil and Knorr Blue Dragon Thai Green Curry Paste for a couple of minutes.

Stir Maggi Coconut Milk Powder Mix into warm water, according to the

Ambrosia Custard Delicious with a variety of desserts, this creamy custard just needs to be gently heated or it is equally as appealing served cold.

Knorr Blue Dragon Thai Green Curry Paste The fresh flavours of lime leaves, coriander and Thai basil really zing in this easy-to-use paste.

A quick shortcut that works well in curries and soups.

pack instructions for coconut milk. Add to the pan along with the chopped vegetables. Simmer for 15 minutes until the vegetables are tender. Season to taste with Kikkoman Tamari Gluten Free Soy Sauce and serve with gluten-free rice. To cater for meat eaters, simply add some cooked sliced chicken breast.

COCONUT & STRAWBERRY TRIFLE Make a tri�le with a twist. For the sponge layer, look for ready-made gluten-free cakes, a packet mix or make one yourself. To give this sweet pud a tropical feel, whip up some delicious whipped cream by following the instructions on Maggi Coconut Milk Powder Mix for the thicker coconut cream. Quickly beat in sieved icing sugar until the desired sweetness is reached.

Layer up chopped strawberries, sponge, coconut cream and Ambrosia Custard, then sprinkle coconut �lakes on top and garnish with a sprig of fresh mint.

Make in advance and pop in the fridge until ready to serve.

If you would like more gluten-free recipe inspiration and advice on safe cooking practices, call 0800 742842 to receive a copy of Nestlé’s Gluten Free Brochure. You can also request samples of Maggi Gluten Free Bouillons and Gravy.

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ONTRADE

SAY

cheers For Beer Day Britain on 15 June, team the perfect pint with the right plate of food and it’s a match made in hoppy heaven…

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W

hoever it was that suggested it’s impossible to teach an old dog new tricks obviously wasn’t a beer drinker. For 6,000 years, just three simple ingredients – grain, hops and yeast – have been stirred into water and left to work their magic.

This endlessly versatile brew has continued to show us that it has got more tricks up its sleeve than Dynamo! From hoppy bitters to citrusy lagers, robust

stouts to spicy pale ales, beer is continuing to astound us. And with the recent crop of tempting craft beers, session ales and microbreweries, it’s safe to say there’s life in the old dog yet.

So no wonder beer has got its own day.

If any drink deserved the raising of a glass or two to it, it’s the humble pint.

‘We’ve so much to be proud of with Britain’s vibrant brewing scene. Our pubs are the cornerstone of the social health of the nation,’ said Beer Day Britain’s founder Jane Peyton.

‘For centuries, ale has played a central role in this country and that’s partly why Beer Day Britain is held on the date that Magna Carta was sealed in 1215 – 15 June.

Ale was so important to our health, it’s even mentioned in Magna Carta itself.’

Your handy guide So, what works with what meal? There are no hard and fast rules, but there are a few basic principles to guide you in the right direction Complement This is when flavours in the beer work with flavours in the food to create a perfect balance. Lighter dishes work best with delicately flavoured beers and stronger-flavoured foods call for a meatier beer.

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Cut Cheese, oily fish (such as smoked salmon), lamb and fried foods all leave a coating of fat on the tongue. The fizz and zest of hops can cut through this to cleanse the palate. And with curries, the acidity helps cool those fiery flavours.

Contrast Opposites attract. Teaming tart fruit beers with sweet chocolate puddings or creamy sauces with the astringent flavours of stouts really tickle the taste buds. Try Theakston Old Peculier with apple pie.

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Mix ‘n’ match

Nowadays though, beer has found a new friend: food. This year, to maximise your Beer Day Britain bonus, think about the ways in which, together, they can make your takings soar.

‘Beer and food matching isn’t as alien a concept to most consumers as you may think,’ said Heineken’s Elliott Johnstone, Key Account Manager – Wholesale. ‘Most diners automatically reach for the beer when they go for a curry, but in pubs many people still believe that wine should be chosen to accompany a meal.’

Not so, says Elliott, who will happily choose a refreshing glass of Birra Moretti with his seafood starter any day. ‘No other drink has as much flavour, variety and versatility as beer. It’s time to reassert the appeal of beer as a drink to complement and enhance a variety of meals, from a Sunday roast to a fiery curry,’ he added.

In the recipe

‘Remember, methods of cooking will affect the way different foods taste, so consider this when devising a pairing menu,’ advised Mark Rigby, Executive Chef at Premier Foods. ‘For example, chargrilling will bring out caramelisation and sweetness in food.’

And think about adding beer to the food itself. ‘Try adding stout to your chocolate cake recipe to add more depth to the flavour, or incorporate lager and lighter ales into your McDougalls Batter Mix, which will help create a light texture and complement white fish such as cod and haddock,’ Mark suggested.

BISTO STEAK & ALE PIE PREP TIME 60 mins | COOKING TIME 3.5 hours ALLERGENS Gluten, eggs, milk, soya, barley, celery INGREDIENTS • 50ml sunflower oil • 2kg beef, braising/chuck steak (1cm dice) • 200g onion (5mm dice) • 25g tomato puree • 25g Bisto Beef Bouillon Paste • 600ml boiling water • 200ml Caledonian Coast to Coast ale • 1 bay leaf • 1 stalk of rosemary • 30g Bisto Reduced Salt Gravy Granules • 1kg McDougalls Shortcrust Pastry (made up as per pack instructions) • 1kg mashed potato (cooled and in a piping bag) • egg wash, for glazing TO SERVE • selection of seasonal vegetables • 1ltr Bisto Reduced Salt Gravy (made as per pack instructions) METHOD 1 Heat the oil in a large frying pan, add the beef and cook until well browned.

2 Add the onion and tomato puree and cook for a few minutes until the onion has softened.

3 Mix the Bisto Bouillon Paste with the boiling water and pour over the beef, along with the Caledonian ale, bay leaf and rosemary. Cover with a lid and simmer very gently for 2½–3 hours or until the beef is tender, stirring occasionally.

4 Once the beef is cooked, sprinkle in the Bisto Reduced Salt Gravy Granules and stir until thickened.

5 Cool the mix as quickly as possible.

6 Meanwhile, line a deep-sided pie dish with the McDougalls Shortcrust Pastry.

7 Spoon in the steak pie filling and top with the mashed potato.

8 Gently brush the potato top with a little of the egg wash.

9 Bake at 190˚C for around 25 minutes, or until golden brown and piping hot throughout.

10 Serve with seasonal veg and plenty of Bisto Gravy.

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Picnic PICK UP A

t’s that time of year when the weather is warming up and everyone is keen to head outside to get some fresh air.

After months of being cooped up inside, the kids are ready to be let loose for a run around and the adults are looking forward to relaxing with friends al fresco. To celebrate this occasion, we’ve put together some exciting new ways to boost pro�it.

National Picnic Week runs from 16 to 25 June this year. The campaign was introduced to celebrate the great British tradition of heading outdoors with good food, friends and family and has gained lots of media

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attention over the past few years. With TV shows and newspapers publicising the event, all the more reason for you to get involved and promote your business.

So how can you stand out in the competitive lunchtime market? People are increasingly loathe to put their own picnics together, gathering bits from the supermarkets instead, so why not offer them an easier solution such as a ready-made hamper with a range of your delicious products? Take a look at these ideas for four tasty picnics to please everyone.

National Picnic Week is 16-25 June, so you have two weekends to win new trade.

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QUICK SERVE

The

traditional

Asian spread

SCOTCH EGGS The classic picnic food that has come back into fashion recently with flavoured versions. Mini ones or the traditional larger size would both work well.

SPRING ROLLS These small bites are just right for a picnic as they taste good hot or cold.

Include a little pot of sweet chilli dipping sauce to take them to the next level.

CAKE Another essential for the British picnic. Try making simple, low-cost cakes such as Victoria sponge, flapjack or chocolate tiffin.

SAMOSAS Add some spice with lamb or chicken samosas. A yogurt and mint dip or mango chutney would make a great accompaniment.

SANDWICHES Pick a selection of sturdy fillings that won’t fall out of the sandwich, maybe cheese and pickle, ham and salad with mustard and egg mayo and cress.

ASIAN SLAW To balance out the heavier pastries, chop up some cabbage, carrot, chilli and ginger and drizzle over a lime, soy sauce and sesame oil dressing.

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GET INVOLVED Be sure to use the #picnicweek hashtag on social media so you can share photos of your hampers and spread the word

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QUICK SERVE

Kids WRAPS Mix things up with wraps instead of sandwiches. Try houmous, grated carrot and lettuce, or chicken, mayo and pesto with sweetcorn.

MARSHMALLOW & FRUIT KEBABS These will add fun and encourage kids to eat more fruit. Try different coloured marshmallows, strawberries, melon and pineapple.

BBQ CHICKEN DRUMSTICKS Always a favourite. Bake some chicken in a BBQ marinade and cool thoroughly before packing.

Healthy veggie

FRITTATA This thick omelette is filling and looks great cut into wedges. Spinach and feta would work well or try a Spanish-inspired new potato, red pepper and herb.

COUSCOUS SALAD Jazz up plain couscous by soaking it in vegetable stock mixed with pesto or spicy harissa paste. Then add chunks of roasted aubergine, pepper and courgette.

POPCORN This on-trend snack is an easy, sweet solution for a healthy picnic. Making your own will keep the costs down and create great margins.

Pack up a deal Think about how people are going to transport the picnic – what about investing in some wicker hampers to hire out? These will be perfect for attracting new business.

You can pick them up for £25-£40 and they usually come with plates, cutlery and a bottle opener. This investment will be recouped by charging a small fee for hire and you’ll be making money every time you lend one out.

Alternatively, line a cardboard box with some pretty napkins and include disposable plates, cutlery and cups. When packing the

picnic, place heavy drinks at the bottom and lighter items, such as sandwiches and crisps, at the top.

To prevent leakages, wrap sandwiches in greaseproof paper or put in paper bags and invest in card or foil trays to display snacks, such as samosas or spring rolls. Plastic tubs with lids are perfect for salads or dips and anything else that could leak.

Offer your customers some special deals. Maybe a free bottle of water with every picnic, or throw in a packet of crisps or piece of fruit.

If hiring the hampers out, make sure you take a safety deposit to cover any breakages or lost items

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CATE CONNECRTER IONS

IN YOUR NEXT ISSUE OUT JULY 2017

is avail from youable exclusively r lo Wholesa cal Landmark depot (fo le member r loc see map ations, o page 41) n

Festivals, flavours and fun in the sun ON-TRADE

The perfect match

What grub goes with your glass?

QUICK SERVE

’Icely does it Strawberry, chocolate or vanilla?

We have the scoop on Ice Cream Week

COST SECTOR

Dysphagia Tricky word, easy explanation: our guide to getting it right

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ON-TRADE PROFILE ● ALL THE FUN OF THE FESTIVAL ● WHAT’S HOT, HOT, HOT THIS SUMMER O UR NEXT ISSUE IS OUT LATE JULY 2017 CATERER CONNECTIONS MAY/JUN 2017

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Depots

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Landmark Catering Depot Locations

2 3

Shetland Isles

4 5 7

6

8

9 10 11 12

68

54 65 55 57

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69

56

13

58 59 60

61

23 24 26 22

27

17

18 19

25

44

45

16

28

29 30 31 32 33 34

35 38 36 39

40 41

37

46

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49

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62 50 64

KEY

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

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42

66 63

52 51

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

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NORTH EAST 9 10 11 12 13

Blakemore Wholesale: Killingworth JJ Food Service: Newcastle Blakemore Wholesale: Hexham Blakemore Wholesale: Gateshead Blakemore Wholesale: Middlesbrough

NORTH 14 15 16 17 18 19 20 21

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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NORTH WEST

WALES & SOUTH WEST

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22 A J Wholesale: Blackburn 23 Restaurant Wholesale: Miles Platting, Manchester 24 JJ Food Service: Manchester 25 A G Parfett & Sons: Stockport 26 A G Parfett & Sons: Aintree, Liverpool 27 A G Parfett & Sons: Anfield, Liverpool 28 Hall’s Drinks: Crewe

MIDLANDS 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

A G Parfett & Sons: Somercotes Hyperama Cash & Carry: Derby Hyperama Cash & Carry: Nottingham First Choice: Burton-upon-Trent Gilsons Foods Wholesale: Leicester JJ Food Service: 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: Aston Cross JJ Food Service: Aston Hyperama Cash & Carry: Peterborough

44 45 46 47 48 49 50 51 52

JERSEY

Hall’s Drinks: Holywell Blakemore Wholesale: Bangor Blakemore Wholesale: Swansea Blakemore Wholesale: Cardiff Blakemore Wholesale: Newport JJ Food Service: Bristol Jones Food Solutions: Bath RD Johns: Newton Abbot Country Fare: Bournemouth

67 Battrick’s Food Service: Jersey

NORTHERN IRELAND

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68 Express Foodservice: Londonderry 69 Drinks Inc: Belfast

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LONDON & SOUTH EAST 53 Brook Street Foodservice: Needham Market 54 JJ Food Service: Enfield 55 Abra Wholesale: Edmonton 56 TRS Cash & Carry: Southall 57 TRS Cash & Carry: Leyton 58 Restaurant Wholesale: Barking 59 Time Wholesale Services: Barking 60 JJ Food Service: Sidcup 61 Hi-Line Cash & Carry: Croydon 62 Beer Warehouse Ltd: Maidenhead 63 Camelot: Crawley 64 JJ Food Service: Basingstoke 65 EDA Quality Foods Limited: Enfield 66 JJ Food Service: Dagenham

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Choice ingredients

DISHES OF THE DAY Summer is on its way and warmer weather is the perfect excuse for delicious smoky-flavoured barbecue food. Try our chargrill-inspired dishes of the day to spice up your menu

Starter GRILLED BUFFALO WINGS

SERVE WITH

Save the hassle of deep-frying chicken by baking, then grilling the wings to achieve that distinct aromatic flavour. Marinate the chicken overnight in garlic, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and black pepper before cooking.

Offset the sticky texture of the buffalo wings with the clean, crisp taste of Heineken’s tequila-infused lager Desperados. The tequila adds a spicy, herbal complexity to the full-bodied beer. For an additional citrusy kick, serve Desperados with a wedge of lime.

Main DRY-RUB PIT-STYLE RIBS

SERVE WITH

Ribs offer the potential of great returns on your menu and good news; you don’t need a pit to cook up this delectable dish. Baste the meat in a vinegar wash, coat with Cajun spices and barbecue for 90 minutes. Layer hickory woodchips over the charcoal for an extra smoky flavour.

This flavoursome meat requires a powerful wine to match. Accolade Wines recommends the William Hardy Shiraz: a full-bodied red wine that will hold its own with the heavy marinade of the pork, packing chocolate and black fruit flavours, with a spicy finish.

PECAN PIE The indulgent combination of a gooey treacle filling and buttery nuttiness has made pecan pie one of the most popular American desserts.

Up the price point of this delicious pie by serving with vanilla ice cream or fresh cream.

SERVE WITH

Dessert 42

A Colorado Claro cocktail combines flavours of pecan, fig and caramel for a sweet, earthy finish. Mix 45ml of Havana Club Seleccion de Maestros rum, 5ml of Creme de Figue and 5ml caramel syrup, strain and serve over ice.

Garnish with a toasted pecan.

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