Caterer Connections July/Aug 2017 by The Bright Media Agency

Caterer

connections July/Aug 2017

The magazine exclusively for catering professionals

HOT HOT HOT What trends are leading the way this summer?

ICE AND EASY

We’ve got the scoop on Ice Cream Month

heaven How pairing food and drink can delight your customers and your bottom line

MUST-HAVE INGREDIENTS • LATEST NEWS • RECIPES & MEAL IDEAS

Ex cl u fr siv om e ly

Match made in

A word from… … Les

The sun is shining and summer is here. With those lovely long summer evenings for dining alfresco, now is the ideal time to think about your menus, margins and maximising your takings. The summer is packed full of great food opportunities. As you’ll see on page 9, July and August boast a variety of different celebrations from Afternoon Tea Week to Cheesecake Day. Use these events to offer your customers something new and exciting and, most importantly, create a point of difference locally. And with the nation’s appetite for BBQs showing no sign of waning, August’s National Hotdog Day and National Burger Day are a great opportunity to introduce a flavourpacked BBQ-style menu or some tasty BBQ-inspired specials to your existing menu. And of course it wouldn’t be summer without talking about ice cream. Whether you’re dishing up desserts or providing cones to go, the great British summer means hot sales for these cool treats. Turn to page 36 for some fresh thinking when it comes to this traditional favourite. To ensure you continually assess and evolve your offer, it pays to look ahead to see what’s going to be in favour. This summer burgers and street food look set to be the big sellers so think about how you can adapt your menus to satisfy customer demand. Wishing you a fantastic July and August.

… Martin

Welcome to the July/ August edition of Caterer Connections.

We’re already past the halfway point in 2017 and slap bang in the middle of one of your most profitable times of the year – the great British summertime. In this issue we explore perfect partnership in action. Forget about Ant and Dec, Cannon and Ball, and even the two Ronnies; the ultimate double act has to be food and drink. While food pairing is nothing new, the right combination can turn a meal from average to wow. Beers, ciders and soft drinks can work as wonderfully as wine so turn to page 22 to find out how you can impress your customers and drive up sales at the same time. To really understand the art of food pairing, we took a visit to a wine bar which has already established itself as a must visit for locals despite only opening at the end of 2016. With more than 250 bottles of wine, local gins and sharing plates on offer, it’s no surprise that One One Two on the Brae is going from strength to strength (see page 14). As always, we cover the on-trade trends and this summer it seems that gin sales continue to soar (page 10) while fruit ciders, stouts and craft beers are also top tipples (page 27). And, talking of beer, with International Beer Day on 4 August, there couldn’t be a better time to grab the chance to read this issue with a glass in the sunshine. Have a great summer!

CATERER CONNECTIONS JUL/AUG 2017

Inside this issue FEATURES

PROFILE: ON TRADE We visit a bustling wine bar that knows how to please a crowd

FOOD AND DRINK PAIRING Pack a flavour punch with the best double acts around

SUMMER TRENDS Our summary of what’s guaranteed to be hot in July and August

DYSPHAGIA: THE FACTS Expert advice on how to get dysphagia diets right first time

ICE CREAM MONTH How to delight customers young and old with chilled-out treats

REGULARS

09 10 12

EVENTS Stand out from the crowd by getting creative with key dates

NEWS Coffee, avocados and gin are all headline news this summer

WHAT’S COOKING Our round-up of what’s new to add to your must-buy list

40 42

DEPOT FINDER Where to find your local depot IN SEASON Take one seasonal ingredient and work it five ways

Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Landmark Wholesale FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR THE BRIGHT MEDIA AGENCY Editor Stephenie Shaw Head of Design Emma Bramwell Head of Commercial Development Adam Turner Publisher David Shaw Contributor Ewen Weatherspoon To advertise please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk

42 CATERER CONNECTIONS JUL/AUG 2017

Events

IT’S A DATE

If you want to stand out from the competition, check out our round up of summer dates and get creative with special events JULY 2017 7 16 19 23 24 30

World Chocolate Day National Cherry Day National Daiquiri Day National Hotdog Day World Tequila Day Cheesecake Day

AUGUST 2017 4 8–12 14–20 14–20 31

International Beer Day GB Beer Festival Afternoon Tea Week Allotment Week National Burger Day

Get ahead… Start planning early for September and October’s events, including National sh Cupcake Week, Briti Roast Dinner Week, World Egg Day and Rumfest. g What are you waitin ning! for? Time to get plan

CATERER CONNECTIONS JUL/AUG 2017

News

Thanks to poor harvests and relentless demand, the price of avocados looks set to double this summer. Since the start of 2017, the wholesale price of the increasingly popular green fruit has soared by 50% and this shows no sign of slowing. Being high in levels of Avo c a vitamin E, iron, potassium and niacin makes avocados a firm favourite for se c fitness fans and health-conscious diners. t ro

ON THE WAGON? Is the UK turning its back on the booze?

espite our reputation as a nation of drinkers, it seems that Britain may be falling out of love with alcohol. The latest Office for National Statistics lifestyle survey revealed that in a poll of 8,000 Brits, just under 60% had had a drink in the previous week, the lowest rate since the survey began in 2005. Of those who hadn’t had a drink, half were tee-total. Somewhat surprisingly, young people emerged as some of the least likely to have had a drink that week. Fewer than half of people aged 16 to 24 had had a drink, compared with nearly twothirds of those aged 45 to 64. A major part of the increase in drinking from the 1960s onwards has been driven by the rise in boozing at home – twice as much alcohol is now bought from shops than in bars, pubs and restaurants.

CATERER CONNECTIONS JUL/AUG 2017

BREAKFAST AND BRUNCH SALES GIVEN A BOOST In our non-stop world, traditional meal times are blurring with brunch and all-day breakfast emerging as the fastest-growing eating out occasion in the UK, worth £13m last year. Offering the right range is critical, so be mindful of current trends but overlook the classics at your peril.

COFFEE SHOP CULTURE STILL FULL OF BEANS The UK coffee shop market has enjoyed its biggest period of growth since 2008 and the good news is that this growth is showing no sign of slowing down. According to Mintel, coffee shop sales were worth £2.2bn in 2008, rising to £3.4bn in 2016, with the biggest increase taking place between 2015 and 2016. While this is great news for the sector, sales are forecast to soar by a staggering 29% over the next five years to reach £4.3bn. The research showed that as a nation, we have an insatiable appetite for coffee out of home, with two-thirds of all Brits visiting a coffee shop in the past three months, and coffee shop usage peaking among the 16–24 age group. However, in a space traditionally dominated by specialist coffee retailers, as many as 44% of Brits buy their hot drinks from non-specialists.

Just the tonic

With sales breaking the £1bn mark for the first time last year and dedicated gin bars popping up across the UK, there’s never been a better time to focus on the humble G&T. Alongside the classics, flavoured gins are all the rage. Start simple with fruit flavours such as elderflower, rhubarb and raspberry to test the water, then try more daring flavours such as clotted cream, quince and Christmas pudding.

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CATERER CONNECTIONS JUL/AUG 2017

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Focus

What’s cooking

Check out what’s hot this summer with our round-up of the latest must-have products for your bar and kitchen

CK PAIN FRANÇAIS

This authentic range of 15 traditional frozen French breads includes many of the popular favourites for all occasions. Made in France from the finest ingredients, Caterers Kitchen Pain Français is perfect for working lunches, coffee shop sandwiches, restaurant and pub tables alike. Only available from Landmark member depots (see page 40).

CK COFFEE SHOP RANGE

This Caterers Kitchen range of traybakes, sponge loaves and classic cakes provides the perfect touch of indulgence for any business that sells hot drinks or offers something sweet after a meal. From the traditional crowd pleasers such as Victoria S ponge to something more unusual like Puff Candy Crunch, this range offers great products, great quality and great margins.

CATERER CONNECTIONS JUL/AUG 2017

MEADOWLAND PROFESSIONAL

Performing like butter in baking, cooking and finishing applications, but at a cheaper cost, Meadowland Professional is made with a blend of buttermilk and vegetable oils with the same taste as butter. Available in a 250g foil wrapper (10 x 250g and 40 x 250g case sizes available).

HEINEKEN 0.0

Brewing a great tasting alcohol-free beer, is it even possible? Heineken’s master brewers started from zero and spent years exploring, brewing and tasting before they finally created a recipe defined by its refreshing fruity notes and soft malty body. This 0% beer, which is also low calorie, is made with natural ingredients and Heineken’s unique A-yeast.

WINE MENU SERVICE

If you’re looking to offer a range of great-tasting wines featuring all the tried-and-tested favourites, then Landmark’s new Love Wine exclusive wine range offers the perfect solution. You can even create your own bespoke wine menu for your customers to browse; just talk to the On-Trade or General Manager at your local Landmark member depot.

ANGEL DELIGHT

Made with fresh milk and without artificial colours, flavours or preservatives, these on-the-go Angel Delight desserts are the first ready-to-eat, aerated, ambient desserts in the market. Ideal for foodservice operators wanting to capitalise on the rising demand for food-to-go, there are four flavours: Super Strawberry, Bubbly Butterscotch, Banana Bubbles and Chocolate Cloud. CATERER CONNECTIONS JUL/AUG 2017

Profile

Living

THE DREAM

Owning a café had always been Cathy’s dream but, by playing to her strengths, the future of her popular wine bar is looking rosé

CATERER CONNECTIONS JUL/AUG 2017

Above With its huge windows, Cathy immediately knew the property was the right one Below The wine bar has quickly established itself as a must visit

or Cathy Hamilton, owning a little café had always been her dream. When her daughter Kirsten and her partner Gordon Kidd (pictured below left with Cathy) returned to Scotland from living in Australia and offered their support, it seemed the ideal time to start putting the wheels in motion. However, as they started to plan the details it became clear that they were missing a trick. “I’d worked in the wine trade for many years, so it made sense to make the most of my knowledge and passion for wine,” said Cathy. “Before I knew it, my dream of a café had grown arms and legs and we were planning the launch of a wine bar that would offer great food, great wine and a great atmosphere.” Since opening in November last year, One One Two on the Brae has firmly established itself as the place to be in

Nairn, Scotland, not least because of its incredible ‘wall of wine’. Boasting 250 bottles, the wall is enough to delight any wine buff, though the bar’s appeal goes much further. Offering coffee and cake, and simple, tasty meals made from locally sourced products in a laid-back setting, there’s no surprise it’s such a hit. “Our mission has always been to create somewhere relaxed,” said Cathy. “We worried that by calling it a ‘wine bar’, people might think it wasn’t for them so we’ve focused on creating a chilled-out, informal place where you’re just as welcome to come for coffee, lunch or a single glass of wine as you are to come for dinner and stay all evening.” And this approach is really working. From the beginning it’s been a roaring success, with customers queuing to get through the door and since then, every weekend has seen increasing demand for Cathy’s wines, sharing plates and coffees. CATERER CONNECTIONS JUL/AUG 2017

Profile

DISHES OF THE DAY LAMB CROQUETTES Slow-braised lamb shoulder forms the base of our best-selling small plate. Seasoned with capers, sherry vinegar and parsley, the lamb is then pressed, portioned and crumbed before being pan-fried and finished in the oven. Served on a pea and mint purée and finished with green apple and pea tendrils. TO GO WITH IT Lamb is an incredible wine-friendly meat and a great match would be this wonderful wine from Spain, Bodegas Tamaral Ribera del Duero Roble.

We know that it’s all in the detail.

Everything in the bar has been carefully planned and executed – we wanted everything to shout ‘quality’. During the day, we offer a range of locally made home-baked cakes, as well as really great coffee. During her time in Australia, Kirsten became quite the coffee expert! Our lunches are simple but tasty, offering a selection of cheeses, salads, antipasto and sandwiches, all using locally sourcced products. This menu is really popular.

We always aim to deliver what our customers want.

There are plenty of places nearby to go for more formal dining so we offer something different. When the lights dim and the candles come out, we offer a range of small and large plates for sharing, inspired by

CATERER CONNECTIONS JUL/AUG 2017

Kirsten and Gordon’s life in Australia. It’s so much more sociable to share plates of food and bottles of wine, and it’s been a real hit with the locals. It’s not unusual for groups to book a table for drinks at 6pm, then order sharing plates, more wine and then stay until closing.

Play to your strengths.

Having been involved in wine for years, most recently as a wine buyer, it always made sense that we could make the most of this experience and suggest wines to complement dishes that customers were ordering. We’re about to add wine matching suggestions to the menus, but we’ve trained our staff to ensure they’re able to suggest great matches. We’re finding that we’re asked for our advice more and more as word spreads about us.

We want people to be adventurous and try something new.

Wine can be intimidating and people tend to stick with their favourites, so to encourage customers to try something new we hold events such as wine tasting evenings. As a result, we found our sparkling reds have sold really well, as well as lesser-known grapes. It was fantastic to get feedback from almost 100 customers about the 120 wines we had on show.

Our ‘wall of wine’ instantly gives the bar a real wow factor.

We don’t have a wine list, customers can browse the wall’s 250 wines and select what they’d like. Each bottle has a luggage label showing the retail price and a sit-in price, which is just £5 more, regardless of the cost of the wine. As a result, 80%

Left and above As popular with daytime coffee drinkers as with wine lovers, the wine bar’s reputation is spreading far and wide Below The wine bar’s impressive wall of wine boasts more than 250 wines, each with a label showing its retail and sit-in price

DISHES OF THE DAY

ONE TIP WHEN TIP OPENING WAS TO NOT SHOUT ABOUT IT AT FIRST, SO WE JUST JUST OPENED THE DOORS AND LET WORD SPREAD. IF YOU GET IT WRONG WHEN YOU FIRST OPEN IT CAN BE INCREDIBLY HARD TO RECOVER

ASIAN STEAK SHARING PLATE We use a local butcher, MacBeths of Forres, for our bavette steak on the sharing plate, which is served medium rare with a noodle, Asian vegetable and coriander salad. The dressing is Nam Jim, a Thai-style dressing using chilli as the base along with shallots, coriander stems and lime juice and balanced with sugar and fish sauce to give a sweet, salty, spicy, sour flavour. TO GO WITH IT Tinpot Hut Turner Vineyard Riesling works wonderfully well with this dish. If red is your tipple of choice, steer clear of heavy reds as the vinegar will accentuate the tannins. Instead, opt for a lighter red, such as an unoaked pinot noir.

CATERER CONNECTIONS JUL/AUG 2017

Strapline

Profile

Right and far right The laid-back approach and sociable sharing plates have proved a hit with local customers Below Rather than opening a café, it made sense to make use of Cathy’s years in the wine trade and offer a wine bar that combined the best of both worlds

of our customers choose their wine and drink it here, though we’re looking to develop our off-trade sales by developing an online wine store.

Giving customers what they want is critical for any business.

Wine is a crucial element of our business so we spend lot of time sourcing and listening to what customers want. We also analyse the sales each week to see what trends emerge. We change the wines we offer by the glass regularly to give us a chance to try new grapes and offer something new. However, as our bottles offer such great value, sales of wine by the glass have gone down while sales of bottles have soared.

It pays to be aware of the trends.

Currently, the big names are malbec and sauvignon blanc. Big hearty Australian reds are always in demand and the classic French whites are always crowd pleasers. Rosé is a hit in the summer months but less

so in the cooler months, while prosecco is a hit all year round. We offer plenty of other sparkling wines but prosecco is our best seller, especially for groups of women.

Until now, there wasn’t anywhere to go for a coffee or a glass of wine.

Pubs can seem quite intimidating and there are times where a coffee just won’t do the trick so we wanted to offer a great atmosphere where customers could call in for coffee and cake, grab a glass of

BE FLEXIBLE SO YOU CAN ADAPT AS TIP YOU GROW. BREAKFAST DIDN’T WORK IN THE WAY WE’D HOPED SO WE OFFER ALTERNATIVES. SOMETIMES LESS REALLY IS MORE

DISHES OF THE DAY ANTIPASTO BOARD Our sharing boards are incredibly popular and this one offers in-house roasted aubergine, courgette and peppers dressed with balsamic vinegar and olive oil and served alongside buffalo mozzarello, shaved parma ham, pickled garlic, kalamata olives and capers. A slice of rye bread from a local bakery Harry Gow completes the meal. TO GO WITH IT A match made in heaven is antipasto and an Italian wine. For red, go for a Sangiovese-based wine such as Cantina Bonacchi Chianti Gentilesco but if white is more your style then a top-notch pinot grigio such as Alois Lageder Riff Pinot Grigio from Atlo Adige would tantalise the taste buds beautifully.

CATERER CONNECTIONS JUL/AUG 2017

Profile

FACT FILE

OPEN FOR

8 MONTHS

250 BOTTLES OF WINE

45 COVERS

wine and read the papers, or come for drinks with friends and enjoy sharing plates and a few bottles of wine.

Our biggest challenge has been recruiting the right people.

Being up in the Highlands, we’ve not had a huge pool to draw from, and as we don’t have enough staff, we’re unable to open seven days a week. I’ve also been astounded by the official hoops we’ve had to jump through to ensure we’re abiding by all the legal requirements. Anyone thinking about going into this type of venture needs to get great advice before they start.

I’m always looking at new ideas.

While wine is the heart of what we’re offering, we’re also offering Scottish small batch gins which are incredibly popular. We’re also experimenting with cocktails which Kirsten is passionate about. We’re also busy renovating a back room to make it into a cosy, soft seating area for customers who just want a quiet space to share a bottle of wine. We’ll also use it for gin and wine tastings and special events.

TIP

Above left Alongside the array of wines, Cathy has also introduced some Scottish small batch gins which are incredibly popular with customers Above and below While the wines are the main focus, Cathy and Kirsten are experimenting with cocktails

NINE MEMBERS OF STAFF

500

DISHES SERVED

PER WEEK

80% OF CUSTOMERS SIT IN

ALWAYS LOOK TO IMPROVE. WE’VE BEEN SUCCESSFUL SO FAR BUT WE NEED TO KEEP REINVENTING OURSELVES TO KEEP OUR OFFER FRESH AND EXCITING. YOU CAN’T AFFORD TO GET STALE

CATERER CONNECTIONS JUL/AUG 2017

Strapline

On trade

A MATCH MADE IN

heaven

atching wine with your meal is hardly news. We all know that white wine goes with chicken, while red goes with beef. But times, they are a-changing and if you think that’s where matching food and drink stops, you’re missing out on some incredible opportunities to not only drive up sales but also stand out from the crowd. Anyone working in bars, cafés and restaurants will know that the need to offer customers something new and exciting shows no sign of fading. When it comes to

CATERER CONNECTIONS JUL/AUG 2017

tantalising your customers’ taste buds with the perfect pairing of food and drink, it’s time to start thinking creatively. While many consumers will happily reach for a chilled beer or cider in the pub, it seems that as a nation, we shy away from anything other than wine when it comes to matching our glass with our grub. While wines are known for their ability to perfectly enhance a meal, actually no other drink has as much flavour or versatility as beer. “If we take lessons from the wine industry, not only can you offer a

real point of difference, but it can really create opportunities for sales,” said Elliott Johnstone, Key Account Manager, Off Trade, Heineken UK. While there are no hard and fast rules about what beers or ciders will and won’t work with food, there are some principles which explain the three Cs: complement, cut and contrast. Complement is where the flavours in the beer or cider combine with the food to create a real wow factor. Delicate dishes, such as grilled chicken, work best with delicately flavoured beers,

Gone are the days of blindly choosing any red wine to go with beef or a white to complement fish. With wine, beer, cider and soft drinks all up for grabs, here’s our advice on offering the perfect pairing

RECOMMEND TIP BEERS AND CIDERS AS WELL AS WINES TO GO WITH PARTICULAR ITEMS ON YOUR MENU AND EXPLAIN WHY

while stronger-flavoured foods call for a stronger-flavoured beer. Cut refers to how the beer cuts through any fat from the food, refreshing and cleansing the palate, while contrast is where different flavours in the food, beer or cider create a special combination.

Beer and cider top tips

“Personal recommendations are incredibly powerful, so carry out regular training sessions with staff to allow them to experience how particular drinks match

food,” said Elliott. “Then get them to recommend their personal favourites.” “Think about your presentation. A glass of beer is far more appealing than a pint,” he continued. “Make your beer and ciders a more premium offer by serving them in attractive glasses – premiumisation is key to driving up sales and demand for alternatives to wine.” Of course, not everyone wants an alcoholic drink with their meal and customers can easily tire of the traditional choice of water CATERER CONNECTIONS JUL/AUG 2017

On trade

TIP

TO DRIVE UP AWARENESS OF THE SOFT DRINKS YOU HAVE ON OFFER, INCLUDE THEM IN YOUR DRINKS MENUS

and colas. Sales of soft drinks are soaring as more and more adults choose not to drink on a night out. Play your cards right by offering a range of adult-pleasing nonalcoholic options where flavours are thoughtfully matched to meals and you could quickly give your bar, restaurant or café the edge. Britvic has recognised this, working with mixologists and chefs, and suggests the following: Cola works well with burgers and steaks while lemonade is a great match for bangers and mash and roast chicken. Bitter lemon and tonic water taste great with pizza and pasta, especially with strongertasting cheeses, while fruity options such

CATERER CONNECTIONS JUL/AUG 2017

as Tango work perfectly with hot and spicy dishes and traditional sweet puddings. Less sweet fruit juices, such as orange juice, make a great option when ordering salads, savoury snacks and fruit-based desserts.

Pass the wine

When looking at food and drink pairing, we can’t avoid the traditional pairing of meals with wine, though it seems it’s still incredibly easy to get wrong. We sought the advice of the experts, and Accolade Wines have broken down their advice* into types of food so follow these rules and you can’t go far wrong: Sweet: higher levels of sweetness in food increase the perception of bitterness and

acidity and reduce the taste of sweetness and fruitiness in wine. As a result, very sweet foods can make dry wines lose their fruit and taste overly acidic, so when customers choose a sweet dish suggest a wine which is even sweeter, such as a berry-based dessert with a white zinfandel. Acidity: acidity in meals works well for pairings as some food acidity can balance a highly acidic wine and bring out the fruit flavour. A great example would be pairing a sauvignon blanc with lemon chicken; the acidity of the wine would be balanced by the sharp citrus from the lemon. Salt: salt is a useful component when pairing wine and food, particularly because salt softens other elements in a dish. Acidic

or fruity wines with a crisp finish are best for pairing with salty foods, such as a pinot grigio or chardonnay with any savoury salty dish or snack. Bitterness: slight bitterness in food can make a well-balanced wine taste unpleasantly bitter so itâ&#x20AC;&#x2122;s best to steer clear of wines with any trace of bitterness. Try teaming a salad with an unoaked chardonnay or a light-bodied red such as a pinot noir or grenache. Chilli heat: avoid high alcohol or sparkling wines when eating highly spiced foods as these will make the burning chilli sensation truly unpleasant. A pinot grigio can take away some of the heat while still working well with the taste of a curry.

* Wine and Spirit Education Trust, (2014): Looking Behind the Label, WSET, London

OFFER A TIP WIDE RANGE OF WINES BY THE GLASS TO TEMPT CUSTOMERS TO TRY SOMETHING NEW WHICH WILL COMPLEMENT THEIR MEALS. NOT EVERY CUSTOMER WANTS TO BUY A BOTTLE

REMEMBER, THE MORE COMPLEX THE TIP FLAVOUR OF A WINE, THE MORE HIGH RISK IT IS WHEN PAIRING WITH FOOD. HIGH LEVELS OF TANNINS IN HEAVIER REDS MAKE THEM DIFFICULT TO MATCH AS THEY CONTAIN COMPLEX FLAVOURS WHICH COULD BE MASKED BY FOOD. OAKED WINES HAVE COMPLEX BITTER AND ACIDIC FLAVOURS WHICH ALSO MAKE PAIRING DIFFICULT CATERER CONNECTIONS JUL/AUG 2017

Trends

r e m m Su

LOVIN’ Giving your customers what they want is critical to growing your business and driving up sales. Here’s our guide to what’s hot, hot, hot this summer

TOP SPOT

With one in 10 diners opting for a burger when they head out for dinner, it’s no surprise that burgers have replaced curry as the UK’s favourite dish when eating out of home. This is partly due to a leap in popularity from the over-35s and women, now that outlets are offering healthier and more unusual options. While they may be traditional fare, burgers are likely to remain big news for out-of-home dining for the rest of the year.

THE NUMBER OF DINERS OPTING FOR A CHICKEN, BEEF, LAMB OR VEGETARIAN CURRY HAS FALLEN, AS HAS THE POPULARITY OF ITALIAN DISHES SUCH AS TRADITIONAL PIZZA AND PASTA CATERER CONNECTIONS JUL/AUG 2017

Trends

£ ‘fresh‘te’ nder’

‘aged ’

‘delica

WORD UP

tely’

If you want to drive up demand or prices, look carefully at how you describe your dishes. Research shows that meals that are ‘recommended’ achieve the highest average price, but if you want to encourage customers to choose higher-priced menu items, use words such as ‘delicately’, ‘tender’, or ‘aged’. The most popular descriptor in 2016 menus was ‘fresh’.

STREET LIFE

Street food continues to inspire the foodservice industry as it grows in popularity. Research shows that not only do consumers spend more on it year on year, but it also encourages them to be more adventurous with new flavours. Let the combination of spices and informal dining influence your menus as burritos, tacos, carnitas and noodle pots are listed as the most popular street food choices.

CATERER CONNECTIONS JUL/AUG 2017

FOOD TO GO GO GO

Demand for great quality food to go is still very much on the increase, with industry experts predicting that food to go looks likely to be the most influential trend of the next few years. Keep up with the competition by thinking about what your customers are looking for, what’s available locally and how you can be innovative with your offer, pricing and packaging.

FLEXITARIANISM IS FAST EMERGING AS A KEY TREND FOR 2017. INSPIRED BY MEAT-FREE MONDAY, FLEXITARIANS CHOOSE A WAY TO LIMIT HOW THEY EAT MEAT SUCH AS ON WEEKENDS ONLY. AS FLEXITARIANISM IS GAINING MOMENTUM, LOOK AT OFFERING MORE MEAT-FREE MENU ITEMS TOP TIPPLES

While lager is the most popular type of beer or cider, it’s rapidly losing share as demand for craft beer, stout and fruit ciders rises. Red wine remains more popular than white, but after a decline in red and rise in white, it’s starting to even out. Cocktails comprise 26% of spirits drunk with dinner, with gin in growth and vodka in decline. With soft drinks, cola is less popular with healthconscious diners opting for diet cola to quench their thirst.

Cost sector

{

Pronounced dis-fey-juh. Difficulty in swa caused by obstruction or spasm of the

With more and more of us living longer, the need to cater for those with medical issues that affect the way we eat has never been more important 30

CATERER CONNECTIONS JUL/AUG 2017

espite being a word few of us have heard of, dysphagia affects a staggering 60–70% of residents in UK care homes. And as we’re living longer, the number of those affected by dysphagia will only rise. It’s not just an age issue either, as more and more babies and children are diagnosed due to higher survival rates for premature babies. So what is it? Put simply, dysphagia means difficulty in swallowing which severely limits the type of food that can be

eaten. As a result, those with dysphagia are at greater risk of malnutrition, dehydration, aspiration pneumonia and choking. This is where those working in foodservice need to raise their game. The days of being able to just blend a meal are over as this is unsafe and can cause more harm than good.

Getting started

You’ll need the following equipment: l a high-powered food processor and/or a

SERVES 10

DYSPHAGIA MEAT AND POTATO PIE PREP TIME: 1 HOUR COOKING TIME: 30 MINS

allowing, oesophagus

}

liquidiser or handheld blender, and sieve to create purées l a plastic teaspoon, metal fork and a plate to test the consistency l mould shapes for presenting the food, such as a ring mould or shaped cutter l piping bags with different nozzles l small glass dishes or shot glasses for desserts.

Foods that work

Lots of foods work by softening them first

INGREDIENTS 500g minced beef 1 carrot (diced) 1 onion (diced) 2 sticks of celery (diced) 1tsp Bisto Beef Paste 1tsp olive oil 1 tin chopped tomatoes 1dsp tomato paste Pinch of grated nutmeg 1tsp dark brown sugar 300g Batchelors Instant Mash Knob of butter Splash of milk Salt Pepper

METHOD Sweat off the onions, carrots and celery until the onions are tender. Add minced beef and cook until brown before straining off the fat. Return to pan and add the tomato paste, chopped tomatoes and Bisto Beef Paste. Season to taste and cook for a further 20–30 minutes. Blend together until the correct consistency. Meanwhile, make up 300g of Batchelors Instant Mash, mould into a flan case and fill with meat. Turn out onto the chopping board and portion.

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ASK YOURSELF ‘WOULD I EAT THIS MEAL?’ OR ‘WOULD I BE HAPPY FOR A MEMBER OF MY FAMILY TO EAT THIS MEAL?’ AND IF THE ANSWER IS NO, FIND AN ALTERNATIVE CATERER CONNECTIONS JUL/AUG 2017

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with liquid, but always use a liquid that adds nutrients, such as fruit juice, cream, yoghurt or gravy. Even foods you wouldn’t expect, such as flapjacks, cheesecake bases, Yorkshire puddings and pizza can all be softened with a liquid prior to puréeing.

SERVES 5

Foods that don’t work

l Fibrous vegetables such as leeks and string beans that can be chewy l ‘Floppy’ vegetables such as lettuce or cucumber l Peas, grapes or foods with a pith or skin l Rice, couscous and sticky foods such as marshmallows l Anything that changes texture in the mouth, such as jelly, ice cream or watermelon

What are National Food Texture Descriptors?

The National Food Texture Descriptors detail the type and textures of foods needed by individuals who have dysphagia. There are four different types of textured dysphagia diets which are: Descriptor B, a thin purée: a smooth thin purée that can’t be eaten with a fork. It should spread out if spilled and can be poured, piped or moulded. A light disposable teaspoon must be able to stand upright if the head is covered. If it doesn’t, it’s too thin. Descriptor C, a thick purée: the purée should hold its shape on a plate or when scooped. The prongs of a fork should make a clear pattern on the surface. It can’t be poured and doesn’t spread if spilled. It can be piped, poured or moulded. Descriptor D, pre-mashed: these meals need little chewing and have a thick, smooth sauce. Any fluid, gravy, sauce or custard must be very thick. It holds its shape on a plate or when scooped, cannot be poured and doesn’t spread when spilled. Descriptor E, fork-mashed: this contains lumps no bigger than 15mm in size, is served with a thick gravy or sauce and can be mashed using a fork. Any fluid, gravy, sauce or custard must be thick. A light disposable teaspoon must be able to stand upright if the head is covered. To achieve the right consistency when cooking and blending foods, you can thicken up or thin down the food. To thicken, you can use a specialist thickening agents available as well as ingredients such as Paxo and Smash. If using thickening powders, remember to allow time for rehydration as some powders take a few minutes to take effect. Leave it to stand and

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BLACK FOREST GÂTEAU PREP TIME: 20 MINS

INGREDIENTS FOR THE SPONGE 375g McDougalls Chocolate Sponge (baked) 250ml Ambrosia Custard A dash of Kirsch (optional) FOR THE CREAM 250ml double cream 250ml Ambrosia Custard FOR THE CHERRY SECTION 400g tinned cherry pie filling 20g Nutricia Clear

METHOD Place sponge into a food blender and blend to a fine crumb. Add the custard to make a purée. Flavour with Kirsch if required and check against descriptor C check list to ensure it passed. If there are any bits or it is not the correct consistency, blend or adjust as needed. Place in a piping bag. Whip cream and custard together until it forms peaks then place into another piping bag.

then test against the descriptor checklist above before serving. To thin the consistency, you can add liquid but this will reduce the flavour and dilute the nutritional value. Patients who require a thin purée diet can be at a greater risk of malnutrition so some fortification may be required to counteract this when thinning. To enhance the flavour, you could use stock or gravy to thin down your dish. Regardless of which diet is needed, it’s essential that the food looks appealing. Think about blending the elements of a meal separately. A roast dinner, for example, could all be puréed, but think about placing vegetables into shaped moulds or piping some of the elements

Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear, leave for two minutes before checking consistency against the check list. Add more Nutricia Clear if needed. Place into a piping bag. Serve in clear glasses or bowls layering sponge, cream and cherry, then another layer of sponge, a swirl of cream and some cherry filling like a cherry in a small blob on top.

onto a plate. Layering food keeps it looking attractive, such as cottage pies or desserts.

Easy menu changes

Take some traditional dishes and add a sauce, gravy or custard and you can easily create dishes to suit all dysphagia diets, then blend to the right consistency before thickening up or thinning down. Examples could be macaroni cheese with full-fat milk, spaghetti bolognaise with tomato sauce, or even syrup sponge with custard and fruity flapjack with fruit juice. Visit www.premierfoodservice.co.uk for more information, advice and great recipes, and download the Care Catering Solutions Guide.

& Q

PRESTON WALKER

PREMIER FOODS’ DYSPHAGIA CATERING EXPERT

Preston has worked with Premier Foods to develop a number of dysphagia recipes, including a full English breakfast, afternoon tea and main meals

WHAT ARE THE BIGGEST CHALLENGES WHEN CATERING FOR THOSE WITH DYSPHAGIA?

A suffering with dysphagia can seem like Producing meals for individuals

a daunting task but Premier Foods’ aim is to demonstrate that caterers can easily provide the same choice and variety for those following a dysphagia diet as they would for anyone else. By understanding the condition together with the National Food Texture Descriptors, caterers will grow in confidence and start to build up a menu repertoire. Some foods can be difficult to modify, but anything is possible, it just requires research, creativity and out-of-the-box thinking. Pasta, for example, can be a real challenge to modify, but in 2016 the Premier Foods Dysphagia Chef of the Year winner, Malcolm Shipton from Wren Hall Nursing Home, created his winning Chicken Cannelloni to descriptor C. The dish really hit the mark in terms of taste and texture and shows how creative you can be. Ensuring food is nutritionally dense can

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also be challenging, as many ingredients will require the addition of liquid to achieve the desired consistency. Use of lots of fruit, vegetables and ingredients packed with goodness in your dishes, and you can also look at using nutritional supplements, highcalorie and high-protein-enriched foods (such as double cream) to fortify dishes where required. Careful menu planning and time management are essential, so caterers will need to consider the increased time needed to prepare certain foods for people with dysphagia. Our range of recipes is designed to give inspiration to caterers using everyday ingredients from the store cupboard, and the solutions have been developed to work across a number of skill sets in the kitchen, setting out clear guidelines which are simple and easy to follow.

ARE ANY COOKING METHODS THAT ARE PARTICULARLY BENEFICIAL WHEN CATERING FOR THOSE WITH DYSPHAGIA?

Aand techniques when preparing meals You can use several cooking methods

for dysphagia. Poaching, steaming or braising foods will keep ingredients soft for puréeing while grilling, baking or roasting foods will boost the flavour but any crust or skin will need to be removed. This can be problematic as it adds prep time and increases wastage.

ANY TIPS FOR MAKING IT EASIER FOR THOSE WITH DYSPHAGIA?

Awanted can help patients cope with

Smaller portions and offering extra if

the process of eating as it can be quite overwhelming. Dining teams and care staff play a key role in assisting people who need support and care homes should provide adapted cutlery, crockery and tableware. Not only are these easier to use but it ensures those with dysphagia can maintain as much independence as possible at mealtimes.

ANY PARTICULARLY POPULAR DISHES IN YOUR EXPERIENCE?

Apopular and contain flavours that

Comfort foods like lasagna are always

people can recognise easily. Traditional desserts such as Black Forest gâteau are firm favourites and can be enjoyed by all residents, even those without the condition.

TRY TO ADD AS MANY NUTRIENTS TO ENSURE THE MEAL IS PACKED WITH GOODNESS, SUCH AS ORANGE JUICE TO A CHOCOLATE CAKE

HOW CAN CARE HOMES DELIVER APPEALING, TASTY AND NUTRITIONAL MEALS?

Astandard menu which will have the

In many cases caterers can adapt their

additional benefit of reducing preparation time in the kitchen. Food presentation is essential and dysphagia meals can be made more appealing by piping purées into rings, setting in moulds or shaping on the plate. Thinner purées can be presented in compartment plates, which separate the individual components and flavours. Give thought to breakfast, lunch, dinner and snacks throughout the day to ensure residents with dysphagia can not only dine with dignity alongside their fellow residents, but also receive the nutrition they need. Visit www.premierfoodservice.co.uk for more information, advice and great recipes, and download the Care Catering Solutions Guide. With more than 20 years’ experience as a leading chef, Preston joined his family business, Oak House Residential Home, and is committed to improving the standards of care cooking across the sector. Preston’s efforts received recognition in 2012 when Oak House was awarded ‘Care Establishment of the Year’ by the NACC. To find out more about NACC visit www.thenacc.co.uk.

Summer treats

We all scream for

ICE CREAM As July is officially Ice Cream Month, here’s our scoop on making the most of this chilled-out dessert

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his summer, as the temperatures rise, it’s no surprise that ice cream sits firmly at the top of the list when it comes to the nation’s favourite way to cool down. And, as luck would have it, July is National Ice Cream Month so here’s our guide to getting the most out of this indulgent treat. According to the latest M&C Allegra Eating Out Report, on average, one out of every 10 meals is eaten out of home. By offering a range of tempting ice cream options you’ll not only encourage diners to stay longer and increase spend per head but also attract people who are looking for an indulgent treat, especially in the summer months. Ice cream sales currently contribute more than £1bn a year to the UK economy, so offer far more than just an occasional treat. Whether you offer a dine-in dessert menu

EATING ICE CREAM CAN MAKE YOU FEEL BETTER AS IT DIRECTLY AFFECTS THE FEEL-GOOD PARTS OF THE BRAIN

or ice cream to go, it is essential that you offer what your customers are looking for. This could be a range of delicious flavours, exciting toppings or a carefully thought-out choice of desserts to suit a range of tastes. Keep an eye on what your competition are offering, think creatively and when in doubt, ask your customers what they’d like to see on the menu.

‘Ice and easy

Will you buy your ice cream or make it yourself? If you’re looking to make your own ice cream on site, ice cream recipes fall into four broad groups: custard based, sorbet, gelato and cream based. All methods except for cream based need heating before it’s churned and frozen. While commercial ice-cream makers come at a cost, don’t be tempted by a domestic version as these rarely deliver the quality customers expect or the quantity you’ll need. If investing in an ice-cream maker is a financial step too far, another option is to use a mix such as Bird’s Ice Cream Mix. A super-speedy solution when it comes to making homemade ice cream, any ingredients can be added. Just use a standard mixer and whisk attachment, and remember to factor in the freeze time.

‘Icely does it

Typically, you can store homemade ice cream for a maximum of two months, but fresh is best so if it’s practical, try to only make the amount you need for that day’s service. Ice cream is easily tainted by other strong flavours so if you need to store it, keep it in an air-tight container away from strongly scented products. When it comes to serving, it pays to think differently. As an alternative to scoops, try

freezing ice cream in a tray to serve in slices. Look at creative toppings, such as crumbled ginger biscuits, honeycomb or exploding candy. Be inspired by ice cream parlours and offer waffles, crépes, or even cookies with ice cream sandwiched in the middle. And while traditional ice cream is a hit, don’t forget zesty sorbets such as lemon, orange and raspberry. For those offering ice cream to go, focus on the little details. Offer a variety of cones and toppings and upsell with clotted or whipped cream and sauces. Try new, innovative flavours but don’t overlook the tried-and-tested favourites. Oh, and don’t forget that while a professional heavy metal scoop is the best way to scoop ice cream, it attracts bacteria to the fat and sugar during use so keep it in a pot of sanitised water which needs to be changed every hour.

SWEET SALES TIP TIPS FROM PREMIER FOODS’ EXECUTIVE CHEF MARK RIGBY

Keep your ice cream and dessert menu short and focus on simple solutions which can be customised easily to help diners feel involved in the creation of the final dish, such as a selection of different ice cream flavours or toppings. A sure-fire hit with younger customers. A modern twist on the traditional ice cream sundae, shakes are quick and easy to put together. Loaded with whipped cream and toppings, they can be an impressive addition to the menu which diners will be keen to share snaps of on social media, plus they can be enjoyed on the go for diners in a hurry. Regularly change your ice cream flavours and advertise them on a specials board outside your outlet to attract potential passing customers.

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IN YOUR NEXT ISSUE COMING IN SEPTEMBER… Back to school, five a day and so much more this autumn

Going green? Term-time treats What does ‘back to school’ mean for your business?

Demand for healthy options hits all-time high

Get fresh Make the most of what’s in season

It’s a date The biggest dates in the catering calendar

COST-SECTOR PROFILE l LEADING INDUSTRY ADVICE l NEWS AND REVIEWS AVAI L A B LE EX C LUSIVE LY F ROM YOUR L O C A L L A N D M A R K W H O L E S A L E M E M B ER D EP O T

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NORTH WEST

1 JW Gray & Co: Kirkwall 2 JW Gray & Co: Lerwick 3 Sutherland Bros: Wick 4 Bidvest Foodservice: Oban 5 William Yule and Son: Kirkcaldy 6 United Wholesale Grocers: Springburn, Glasgow 7 Lomond Fine Foods: Glasgow 8 United Wholesale Grocers: Polmadie, Glasgow

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

NORTH EAST 9 Blakemore Wholesale: Killingworth 10 JJ Food Service: Newcastle 11 Blakemore Wholesale: Hexham 12 Blakemore Wholesale: Gateshead 13 Blakemore Wholesale: Middlesbrough

NORTH 14 Blakemore Wholesale: Penrith 15 Blakemore Wholesale: Grimsby 16 JJ Food Service: Leeds 17 A G Parfett & Sons: Halifax 18 Blakemore Foodservice: Wakefield 19 Blakemore Wholesale: Barnsley 20 JJ Food Service: Doncaster 21 A G Parfett & Sons: Sheffield

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MIDLANDS 29 A G Parfett & Sons: Somercotes 30 Hyperama Cash & Carry: Derby 31 Hyperama Cash & Carry: Nottingham 32 First Choice: Burton upon Trent 33 Gilsons Foods Wholesale: Leicester 34 JJ Food Service: Leicester 35 Hyperama Cash & Carry: West Bromwich 36 Blakemore Wholesale: Walsall 37 Blakemore Foodservice: Wednesbury 38 East End Foods: Smethwick 39 Blakemore Wholesale: Wolverhampton 40 Blakemore Wholesale: Saltley 41 East End Foods: Aston Cross 42 JJ Food Service: Aston 43 Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

44 Hall’s Drinks: Holywell 45 Blakemore Wholesale: Bangor 46 Blakemore Wholesale: Swansea 47 Blakemore Wholesale: Cardiff 48 Blakemore Wholesale: Newport 49 JJ Food Service: Bristol 50 Jones Food Solutions: Bath 51 RD Johns: Newton Abbot 52 Country Fare: Bournemouth

67 Battrick’s Food Service: Jersey

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 BWH Drinks: Maidenhead 63 Camelot: Crawley 64 JJ Food Service: Basingstoke 65 EDA Quality Foods Limited: Enfield 66 JJ Food Service: Dagenham

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NORTHERN IRELAND

68 Express Foodservice: Londonderry 69 Drinks Inc: Belfast

In season

Fresh thinking

APRICOT AND ALMOND TART

ROAST PORK WITH APRICOT STUFFING

Fresh means two things; abundant and affordable. And in July and August, what better than apricots, which lend themselves to savoury dishes and sweet?

APRICOT JAM WITH BUTTERMILK SCONES

KUMALA RESERVE CHENIN BLANC A crisp, dry wine with refreshing acidity that works wonderfully with spicy and flavoursome dishes such as a fruity tagine.

CAMPO VIEJO TEMPRANILLO 2015 Roast pork and Rioja are a traditional Spanish match and the medium tannins make Tempranillo a versatile choice.

SANTA LORETTA PROSECCO The dryness of the prosecco perfectly complements the sweetness of desserts, particularly those with fruit.

CHICKEN AND APRICOT TAGINE

POACHED APRICOTS IN VANILLA

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