Caterer Connections Sep/Oct 2017

Caterer

connections Sept/Oct 2017

The magazine exclusively for catering professionals

IN SICKNESS AND IN HEALTH

BACK TO SCHOOL

Why hospital food is critical for patients

Lessons in how to cater for the masses

HAPPY DAYS

Theme your offer and stand out from the crowd

British

Celebrating the fruit of our labours this autumn with British Food Fortnight

fare

REAL SUCCESS STORIES • LATEST NEWS • RECIPES & MEAL IDEAS

Ex cl u fr si om ve ly

Great

A word from… … Les

Welcome to the September/October edition of Caterer Connections.

We’re looking forward to Great British Food Fortnight and celebrating the very best of British-sourced food and drink.

September sees the return of the little ones to school and so now is the perfect time to start thinking about revitalising school menus and offering your customers something new. Turn to page 14 for inspiration!

October’s Seafood Week (page 36) is a great opportunity to look at the consequences of unsustainable fishing practices and what we can do to help ensure there are plenty more fish in the sea for generations to come.

As the colder weather sets in, we are also reminded of the importance of healthy eating in hospitals. Keeping patients healthy and helping to speed up recovery times is potentially more critical in winter than in any other season. Turn to page 24 for ways to make your offering to hospitals both cost effective and tasty.

Halloween is just around the corner once again so it’s time to dish up some spook-tacularly seasonal treats (sorry…). We’re thinking pumpkin soup and cinnamon latte.

Happy reading!

… Martin

Isn’t the year flying away from us?

I can’t believe autumn is already upon us! The nights are getting darker, the weather is getting chillier and we have long since swapped al fresco summer barbeques for cosy nights in front of the fire with a mug of hot chocolate or bowl of soup.

In this issue, we look at the vastly competitive eatery market and how to ensure your restaurant or bar makes waves and stands out from the crowd. As we all know, September marks a slight shift in the priorities of customers.

As people start counting the pennies in the run up to Christmas, this is often the beginning of a quiet time for eateries, as dining out falls down the list of priorities for consumers. We look at how tuning into the psyche of thrifty customers and offering tactical discounts can help you encourage the foodie back into your restaurant. You may also find that by doing this, you not only make your restaurant/bar stand out but also customers may organically spread the word for you to their equally frugal friends!

Turn to page 22 for more.

On page 29, we also look at the rising demand for coffee shop culture and the need to offer an alternative for those who don’t drink.

I hope you enjoy this issue. See you in November!

CATERER CONNECTIONS SEPT/OCT 2017

05

In this issue FEATURES

14

PROFILE: COST SECTOR Back to school for expert tuition on catering for the masses

20 22 24

WHAT’S FOR LUNCH? Industry advice on school menus MAKE EVERY DAY SPECIAL Offer something a little different

FEED THEM BACK TO HEALTH Why nutrition and budget are critical for hospital meals

29 32

FULL OF BEANS Tap into the rising fortune of coffee BEST OF BRITISH There’s never been a better time to shout about British food and drink

14

36

A FISHY TALE Don’t let Seafood Week get away

29

24

REGULARS

09 10

36

12

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

NEWS Buzzwords, buffets and beans are all making news

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: MUSSELS Embrace the versatility of this marvellous mollusc

32 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 Account Executive Rosie Bambury Head of Commercial Development Adam Turner Publisher David Shaw Contributors Roy Kilcullen, David Lloyd To advertise, please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk

42 CATERER CONNECTIONS SEPT/OCT 2017

07

Events

IT’S A DATE

Fancy offering something a little daring or different?

Grab your customers’ attention this autumn with these national food and drink dates SEPTEMBER 2017 4 7 15 16 18 22 23

Just a thought…

Eat An Extra Dessert Day Salami Day International Grenache Day International Eat An Apple Day National Cupcake Week White Chocolate Day British Food Fortnight

OCTOBER 2017 1 1 3 9 9 23 30

World Vegetarian Day International Coffee Day Buy British Day Chocolate Week begins National Curry Week International Champagne Day Buy a Donut Day

… but for World uld Vegetarian Day, co ree, your menu go meat-f could just for 24 hours? Or for you offer a discount ie those choosing vegg options? … for International t offer Coffee Day, why no yone a free coffee to ever ys who comes in and bu a cake or meal? y … for National Curr fer Week, could you of rry a different type of cu each day of the week as a special?

CATERER CONNECTIONS SEPT/OCT 2017

09

News

FREE SCH SET TO T

he Conservatives’ controversial plan to axe free lunches for infant school children has been scrapped.

Schools minister Nick Gibb said the government would “retain the existing provision”, having listened to the views of parents. The Tory manifesto proposed restricting free lunches to infants from poorer homes, with free breakfasts for all

Reach for

the coffee

Drinking three cups of coffee a day may help you live longer, according to a study of almost half a million people from 10 European countries. The research, published in the journal, the Annals of Internal Medicine, suggests an extra cup of coffee could lengthen a person’s lifespan – even if it’s decaffeinated.

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CATERER CONNECTIONS SEPT/OCT 2017

5

FOOD SAFETY MISTAKES

Despite the UK having the highest food handling standards, caterers are still making hazardous mistakes in the kitchen according to a new report.

The Royal Society for Public Health (RSPH) has now revealed the most common and hazardous mistakes made by hospitality staff when it comes to handling food.

According to food safety examiners, the main areas of misunderstanding and malpractice among caterers were:

1

BUFFETS Bacteria thrive in temperatures between 5˚C and 63˚C. Therefore buffet restaurants which leave their dishes out for more than an hour or two have been described by examiners as the number one practice putting people’s health in danger.

2

CONTINUING TO WORK WHEN ILL Examiners found that catering staff were largely unaware of how easily infectious diseases

can be spread by an infected member of staff entering the kitchen, even after symptoms subsided.

3

ALLERGEN CONTAMINATION Inadequate understanding of the controls necessary to prevent allergen contamination.

The UK sees around 10 deaths per year due to undeclared allergenic ingredients. The RSPH examiners believe that

CHOOL MEALS CONTINUE primary school pupils funded instead. It was intended to save £650m a year.

Free lunches for all infant school children were introduced by the Tory–Lib Dem coalition government in 2014 and plans to limit their availability to low-income families had proved controversial. It also caused significant concern for caterers and wholesalers.

LIN’ SIZZ NS! BEA

there is insufficient understanding of the controls needed to prevent allergen contamination.

4

REUSE OF UNCLEAN CLOTHS FOR CLEANING SURFACES In many establishments, examiners found that staff would leave cleaning cloths to dry overnight and then reuse them the day after, which spreads pathogens.

5

TEMPERATURE CHECKING When monitoring food temperature, examiners found catering staff just checking the temperature of the fridge when it should be the food itself.

IT’S ALL IN THE NAME When it comes to giving your menus real appeal, a new study has discovered that more indulgent names ramp up the sales.

Research by Stanford University discovered that when the university cafeteria gave vegetable dishes more exotic-sounding names such as ‘sizzlin’ beans’, ‘dynamite beets’ and ‘twisted citrusglazed carrots’, sales shot up by a staggering 25% compared to basic labelling.

Interestingly, in this age of healthy living, the more healthy labels such as ‘wholesome’ were seen as a turn off.

A grape deal. . .

If you’re looking to offer a range of great-tasting wines featuring all the triedand-tested customer favourites, then Landmark’s new Love Wine exclusive 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.

DON’T FORGET Pick up a copy of Caterer Specials.

Latest issue out now.

CATERER CONNECTIONS SEPT/OCT 2017

11

What’s

cooking As the temperatures drop and summer becomes a distant memory, here’s our round-up of the latest new products for your bar and kitchen to ensure your customers come back for more this autumn

TETLEY’S VARIETY BOX This autumn, caterers will be able to purchase Tetley’s brand new Enveloped Variety Box. This self-merchandising unit is ideal for independent operators, containing 90 premiumenveloped string and tag teabags, split across seven bestselling variants including black, green, fruit and herbal.

WHITLEY NEILL GIN Whitley Neill Gin is a handcrafted dry gin, made in England but inspired by Cape Town. Created by Johnny Neill, an eighth-generation distiller, Whitley Neill has gained recognition for various innovations including Blood Orange, Quince and Rhubarb and Ginger.

CK COFFEE SHOP RANGE The 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 Sponge, to something more unusual like Puff Candy Crunch, this range offers great products, great quality and great margins.

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CATERER CONNECTIONS SEPT/OCT 2017

HOT FAVOURITE Ideal as an excellent base for any recipe, this delicious range of soups will be a hot favourite with customers in healthcare, pubs, hotels, restaurants or education.

KUMALA REDESIGN CORE RANGE Kumala has unveiled a redesign to its core range, with the transition from dual to single varietal wines. Each single varietal has a different coloured gecko, helping to make this South African favourite even more appealing and memorable to the consumer.

STOCKS AND GRAVIES With amazing flavour profiles and excellent aromas, Caterers Kitchen’s range of stocks and gravies has been designed to offer even tastier margins.

CATERER CONNECTIONS SEPT/OCT 2017

13

14

CATERER CONNECTIONS SEPT/OCT 2017

Profile

Far left The kitchen is a hive of activity, providing a variety of hot meals, baguettes, sandwiches and salads Left Amanda White is Aldersley’s business director, and oversees the kitchen and its budget Below right Menus change daily to ensure students are never bored

FEEDING THEIR

imagination

W

hen it comes to delivering hot, W healthy, affordable meals for students, Aldersley High School is top of the class

hen you’re serving 500 demanding students every day, the pressure is on to deliver a menu that not only fuels young brains but also encourages them to make healthy choices. And, with kids continually coming back for more, it’s clear Aldersley’s popular academy is leading the way.

Straddling the border between Wolverhampton and South Staffordshire, Aldersley High School is halfway between town and country. To the north, patchwork

fields of farmland sliced by the Shropshire Union Canal. To the south, the busy Midlands hub of Wolverhampton.

It’s a school at the crossroads, you could say, with a vibrant mix of cultures, ethnicities and religions. But when it comes to catering, Aldersley knows exactly in which direction it’s headed.

Caterer Connections has heard some amazing things about Aldersley. It seems that, when it comes to keeping pupils (and staff) happy, healthy and fuelled up ready for another day’s education, they’re ticking CATERER CONNECTIONS SEPT/OCT 2017

15

Profile

Above Lunches are paid for via a cashless system Right Sandwiches, with a range of popular fillings, are made fresh each day on site

Above Students can look forward to a different hot meal every day Left, right and below There are eight part-time members of staff running the busy kitchen which serves more than 500 students daily

ALWAYS KEEP A CLOSE EYE ON THE NUMBERS. I’M ALWAYS LOOKING FOR TIP OFFERS AND I ALTER OUR ORDERS ACCORDINGLY IF WE HAVE ANY WASTE all the right boxes. Keen to find out more, we popped along to chat to Amanda White, the school’s business director, and senior catering assistant Sharon Ellis to find out just what the secret to their success is.

It’s about knowing who your customers are. And listening to them.

To make sure we’re delivering exactly what the students want, we meet regularly with the Student Council. They may be children but they’re our customers and they’re very quick to tell us what’s working and what’s not. After all, there’s no point offering something they simply won’t eat, whether that’s for breakfast, mid-morning snack or lunch. We face fierce competition from local shops, so we have to work hard to give them what they want.

We’ll always trial a new dish before committing it to the menu.

We run a two-week menu cycle but we try out new dishes now and then before making them a permanent fixture. If they

16

CATERER CONNECTIONS SEPT/OCT 2017

fly, they’re on. If they don’t work, they’re off before we’ve placed a big order of ingredients. Waste management is critical to our budgets.

If you can’t compete on price, compete on quality.

We might not be cheaper than the local shops but our sandwiches are made fresh with the best ingredients. And if a student’s got a busy lunchtime, they can even place their order the day before so it’s waiting, ready for them. That said, our £2.20 meal deal (main, dessert and drink) is very competitive and very popular.

Variety is the best way to keep up interest.

It’s traditional things like toast and sausage baps that are the most popular items for breakfast, followed by midmorning snacks. Each lunchtime we offer a different hot meal every day, as well as pasta pots and baguettes with a pick-

SPEED IS ESSENTIAL; TIP STUDENTS HAVE A SHORT BREAK AND THEY JUST WANT TO EAT. WE HAVE A NUMBER OF FOOD STATIONS TO ENSURE QUEUING IS KEPT TO A MINIMUM AND THAT

BY THE TIME THEY SIT DOWN, THEIR FOOD IS STILL HOT CATERER CONNECTIONS SEPT/OCT 2017

17

Profile

FACT FILE FAVOURITE DISH

Left Baked potatoes are a filling favourite for students Above Pasta pots, available in meat and vegetable varieties, are a hit Below left The salad bar is ideal for more students who want a healthier lunch option

COTTAGE PIE

500 PUPILS 11–18 YRS OLD

40 LASAGNES

your-own filling, like Subway. We also offer chicken wraps, jacket potatoes and a number of vegetarian options. Students never have to have the same thing twice!

Eating healthily isn’t a difficult sell – kids love it.

Our students are more health-conscious than you’d think. Yes, we have to stick to health guideline recommendations – and we only have potato wedges on a Friday, with pizza or chicken burgers – but youngsters these days want healthier options, so we have no trouble persuading them.

Get it right and the money will follow.

We get a budget at the beginning of term to start the ball rolling, but after that it’s our takings that allow us to buy fresh, keep our equipment up to date, and pay staff. I’ve been here for five years and I’ve seen take-up gradually increase.

We’re serving more than 500 people a day now – but we still have to be careful when ordering.

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CATERER CONNECTIONS SEPT/OCT 2017

You have to keep things moving to ensure customers are happy.

We have separate food stations to keep queues to a minimum. Each station has its own cashless payment terminal so students can be served fast, the food’s hot and the staff can get on with their work.

The secret to success? Hard work!

It’s essential that we always keep on top of what the students like. We have to listen as they make their choices and hear what they say at the counter. It’s about always being responsive to their needs; allergies, halal diets, vegetarian options are all increasingly important. And, essentially, it’s about being proud of what we cook.

A supplier you can trust is essential.

We get all our meat fresh from our local butcher and they’re great at keeping us informed of what’s in season, what’s on offer and what’s best right now. Our quantities can be staggering. On an average day we can sell 100 sandwiches, 70 baguettes, 80 slices of pizza, 20 baked potatoes, 40 hot wraps and 50 pasta pots.

70 FRESH BAGUETTES

EIGHT PART-TIME STAFF

60

ROAST DINNERS

PER SERVICE

100 FRESH SANDWICHES

Cost sector

BACK TO A

school

s we all know, healthy eating in schools has been high on the agenda in the last decade or so following shocking statistics about childhood obesity.

As a result, school caterers are feeling the heat and not just in the kitchen. Having to fight to keep costs down in the face of austerity measures imposed by the government while meeting tough nutrition guidelines but still providing children with a tasty and appetising menu is no easy task.

The government states that all maintained schools and academies that were founded before 2010 and after June 2014 must provide: l high-quality meat, poultry or oily fish l fruit and vegetables l bread, other cereals and potatoes.

There can’t be: l drinks with added sugar, crisps, chocolate or sweets in school meals and vending machines l more than two portions of deep-fried, battered or breaded food a week.

30.7%

OF PUPILS ARE ENTITLED TO FREE SCHOOL MEALS

0.5%

THE INCREASE IN UPTAKE LEVEL OF SCHOOL MEALS IN 2016/17 COMPARED TO PREVIOUS YEAR

187,000

-PLUS SCHOOL MEALS, BOTH FREE AND PAID, WERE TAKEN BY PUPILS ON CENSUS DAY 2015

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CATERER CONNECTIONS SEPT/OCT 2017

As the kids head back to the classroom, we look at how to spice things up in the kitchen

Foo d for t houg ht

Some healthy meal suggest ions

MON DAY

Roast turkey served with sa ge and onion stuffing Gravy Parsley potato es Seasonal vege tables l Wholemeal br ead l Oat and fruit cookie

TUESDAY

Spaghetti and beef bolognese Garlic bread Peas Sweetcorn l Soft finger ro ll l Apple crumbl e served with custard sa uce

WEDNESDAY

Salmon fishcak e or fish fingers Parsley potato es Peas Sweetcorn l Sliced poppy bread l Carrot cake

for a typical w eek…

THURSDAY

Pork sausages Gravy Creamy mashe d potatoes Seasonal vege tables l Pumpkin seed ed slice l Banana cake

FRIDAY

BBQ chicken strips Chips Broccoli Carrots l Cheese and on ion topped bread l Lemon sponge

On-trade

MONDAY, TUESDAY, In an age where eating out is on the rise, it’s never been more important to stand out from the crowd and create a loyal following.

A way to generate interest and word of mouth is the tasty combination of creativity and value.

Hello theme days!

th ro ugh Mon

it

Ma ke

Careful planning

CATERER CONNECTIONS SEPT/OCT 2017

most likely to order. If your next-door neighbour is a popular curry house, it may be best to avoid offering a curry night, but why not offer a variation on a theme? Try a Thai curry or stir-fry with an Asian beer as a discounted deal. If you know your burgers are popular, try out some new variations with an American night.

Rather than the meals on offer, make the drinks the star of the show. On Monday, team a meal with a complimentary beer, cider, or a choice of house wines. Could Thursday be a cocktail night, with a choice of tasty concoctions at discounted prices? If it’s right for your

ub Wedn l c

Win e

When it comes to planning, think about what’s already available close by, what you know is likely to work and, crucially, what your customers are

ub y Tuesday

y da es

22

L

ast year, it was reported that UK diners would spend £54.7 billion on eating out in 2017 and as a result, the choice of eateries is vaster than ever before. Depending on the location of your venue, you may find yourself competing with a Mexican restaurant, two different Italian restaurants, a bar, coffee shop and burger joint all in the same vicinity.

With so much choice, it’s never been more important to stand out from the crowd and entice customers, both new and existing, through your doors. Themed nights featuring a money-off or multi-buy discount are a fantastic way of standing out and offering something a little different. By offering discounts on food and drink and creating ingenious themes that make a mundane Monday a little different, not only will you encourage people to pop in but you’ll also spread the word about your offer and your value.

R

y da

happy

days. . .

Try something new Thursday!

Foo

demographic, try a full-priced three-course meal with heavily discounted matching wines. Or, for tables of more than six, a free bottle of fizz to welcome them on a Friday or Saturday to encourage group bookings.

di e

y a d i Fr

It doesn’t have to be about the food or drink on offer, you could make your deals all about the money. Offer different discounts for different days of the week – such as 50% off Tuesdays when you know it’s quiet. You can then make the discounts as little as 10% on Sundays. Or, have a happy hour where the discount at a particular time of day is much higher, or even be daring and spin a wheel behind the bar or counter that dictates what discount customers will receive.

It’s essential that you keep it interesting, but don’t change it too often as you could lose a loyal following who associate your venue with a great deal.

go ls Smel y

Different discounts

day fun n da Su

Saturday

WINE CLUB WEDNESDAY

Get 50% off a bottle of house wine when you spend over £35 on your meal OR Get a free glass of house wine with any main meal over £15.

TRY SOMETHING NEW THURSDAY

Tips and tricks

When getting started, try placing a suggestion box in your restaurant and placing a short form on tables asking customers to jot down their name, phone number and a suggested theme. Then each month you can choose a winner from the selection and offer them a prize (a cocktail, a side or a dessert).

You could then advertise your competition across social media platforms, giving customers yet another reason to check out your restaurant. It might even

od

encourage friends and families of the winners to visit your restaurant too.

Here are a few ideas just to get you started.

MAKE IT THROUGH MONDAY

50% off a cocktail when you purchase a main meal and dessert.

RUBY TUESDAY

Offer a great deal on curries, rice, naan and poppadoms.

You could promote a ‘specials’ menu with an international theme, featuring a different country each week on rotation. The more unusual the better, but not so daring you lose your customer base. Sweeten the deal with 50% off a themed drink to accompany a meal ordered from the specials menu.

FOODIE FRIDAY

A bottle of wine or a dessert free when ordered with two steaks.

SMELLS GOOD SATURDAY

10% off any main meal over £15.

SUNDAY FUN DAY

10% off meals ordered from the children’s menu.

CATERER CONNECTIONS SEPT/OCT 2017

23

EATING THE RIGHT FOOD IN HOSPITAL CAN BE CRITICAL FOR PATIENTS RECOVERING FROM AN ILLNESS OR OPERATION AND CAN BE KEY TO A QUICK AND STABLE RECOVERY 24

CATERER CONNECTIONS SEPT/OCT 2017

Cost sector

AN

apple

A DAY. . .

The pressure is on for UK hospitals to produce healthy, nutritious food that tempts the tastebuds of patients, visitors and staff, all without breaking the bank

A

s the saying goes, an apple a day keeps the doctor away, so here’s our guide to making your offering to hospital patients, staff and visitors healthy, tasty, cost effective and in line with latest regulations.

We all know the importance of healthy eating in hospitals and the direct impact it can have, not only on the wellbeing of patients, but also ultimately on NHS purse strings which are always under pressure. It’s no surprise that eating the right food can be key to a speedier recovery for patients and may even lessen the chances of re-admittance or a longer-than-expected hospital stay.

And it’s not just the patients who need to watch what they eat. Staff and visiting

family and friends can spend several hours at a time in hospital and so also need access to healthy and tasty options. Whether it’s a patient suffering from diabetes or a visitor with religious dietary requirements, everyone who walks through hospital doors has individual requirements that need looking after.

Practise what you preach

Health problems associated with being overweight or obese cost the NHS more than £5 billion every year and so hospitals should be seen to be encouraging patients, staff and visitors to make healthier choices by offering food that reflects the public health message from the NHS. Providing healthy food choices within the walls is just one way to promote a healthy lifestyle and the food you provide your hospitals with can really help this.

CATERER CONNECTIONS SEPT/OCT 2017

25

Cost sector

CREATING A TIP DELICIOUS MENU THAT NOT ONLY SATISFIES INDUSTRY REGULATIONS BUT IS ALSO COSTEFFECTIVE IS FAR FROM IMPOSSIBLE Healthy eating in hospitals has been high on the agenda for the government in recent years, with reports outlining plans to develop and maintain a food and drink strategy to ensure the food offered to patients, staff and visitors is as healthy as possible.

Following guidance

According the Hospital Food Standards Panel, NHS hospitals should develop and maintain a strategy to ensure that patients, staff and visitors have access to food and drink that is healthier, addresses the nutrition and hydration care of patients and is sustainable. Reports also encourage hospitals to promote a balanced diet within staff canteens and outline practical strategies to reduce salt, saturated fat and sugar intake.

Guidelines revealed in 2014 outlined that hospitals must provide the following: l fish twice a week l seasonal produce l tap water l cooked rice, potatoes and vegetables without salt l half of all desserts offered should be fruit l half of tea and coffee should be Fairtrade.

Offering patients a tasty menu that not only satisfies industry regulations but also tempts their tastebuds and is cost-effective sounds a challenge but is actually far from an impossible task. Bread, rice, potatoes and pasta are a terrific source of energy, fibre and B vitamins and, crucially, they are low in cost. There are so many variants of these food types and countless ways to create different, interesting meals with them. By adding an option of one of these to each of your daily meal plans, you will be providing the luxury of choice without blowing the budget. Essentially, you’ll also have happy, healthy patients.

26

CATERER CONNECTIONS SEPT/OCT 2017

What’s on the menu?

BREAKFAST l Wholewheat toast with a selection of jams and spreads, a selection of cereals, porridge or fresh fruit. l Fairtrade tea and coffee, water or fruit juice.

LUNCH l Chicken soup, tomato and basil conchiglie pasta or a choice of freshly made sandwiches with a side salad. l Fairtrade tea and coffee, water or fruit juice. l Strawberry yoghurt or a selection of fresh fruit.

DINNER l Salmon and Jersey Royal new potatoes with fresh, unsalted green beans, lemon chicken and rice with unsalted broccoli and carrots, or unsalted goats cheese salad. l Fairtrade tea and coffee, water or fruit juice. l Jelly or a selection of fresh fruit.

Quick serve

WHAT’S THAT

buzz?

Want to be a part of a real catering revolution?

It’s simple – just add coffee

S

omething significant happened in the UK last year.

For the first time ever, coffee sales outnumbered tea sales by two to one in supermarkets. But the real story is happening out of home because the brew’s steady rise to the top has been one of the most significant catering stories of our generation.

Last year in Britain, we sipped and slurped our way through 2.1 billion cups of coffee. That’s equivalent to two cups of coffee consumed for every one of tea.

Clearly these days the buzz is all about the coffee.

And it’s not just any old coffee. Gone are the days where we’d be happy with a spoonful of instant. Now, the growth of ‘coffee shop culture’ means that, if you get your product and your serve right, your margins are set to skyrocket.

do we get our evening espresso?

Increasingly, customers are looking for their caffeine fix in bars, hotels, the quick serve sector and even the local petrol station.

“The coffee shop, garden centre and café sector is the fastest growing area in foodservice and shows no sign of slowing down, so introducing a range to satisfy demand in this area is an obvious choice to grow your business,” says Les Mohammed, Foodservice Controller, Landmark Wholesale.

Quite simply, if you serve hot

drinks and you don’t offer premium coffee, you really are missing out on an important revenue stream.

It’s easier than you think as most popular varieties – cappuccino, Americano and latte – require little in the way of coffee know-how to get it

It starts with the bean

There’s no doubt that freshly brewed coffee made from ground arabica beans makes for a punchier, more ‘premium’ experience. And here in the UK, we’re willing to pay for it. If the coffee’s good, customers are happy to pay upwards of £2.50 for a cup.

Yet, despite the steady rise of the high-street coffee house, most big chains shut up shop in the early evening. So where CATERER CONNECTIONS SEPT/OCT 2017

29

Quick serve

DON’T FORGET

INTERNATIONAL COFFEE DAY IS 1 OCTOBER

espresso machines is a sure-fire way to ensure consistency and it shows your customers you care about the quality of your product. And who doesn’t love the fancy swirls in frothy milk?

Personalise it

“Flavours are a good way to make each serve individual at minimal cost,” says Nescafe’s George Tuck. “We all have our favourite – cappuccino with hazelnut syrup, or gingerbread lattes at Christmas.

These days, coffee is as personal as it gets.”

Get it to go

There are some excellent quick serve options out there. Bean-to-cup machines are a great way to provide coffees without the inconsistency, wastage and mess of traditional systems, plus they need less training to use.

Add something delicious

right. But that’s only half the story.

To really enjoy the benefits of our addiction to all things caffeine, it’s essential you focus on the whole experience. Because it’s not just about the coffee... it’s about the chance to pause with friends, indulge in a little luxury or give yourself a boost to kickstart your day.

KNOW YOUR SERVE

AMERICANO An espresso with hot water, sometimes served with hot milk.

30

Invest in serveware that looks the part.

China cups and saucers, gleaming tall glasses for lattes, sparkling spoons and crisp serviettes all make the experience more memorable.

Offer barista training

Barista coffee training for traditional

Do you speak coffee?

CAFFÈ LATTE An espresso with three parts hot milk topped with froth.

CATERER CONNECTIONS SEPT/OCT 2017

Serve it smartly

Coffee always tastes better with cake.

Landmark has just launched its first own-brand range of frozen cakes and traybakes. “Feedback on the range so far has been incredible. Not only does it use some of the best ingredients available, but it also hits the ‘sweet spot’ by blending indulgence with affordability,” says Les. And as much of the range is pre-portioned, this reduces wastage and increases margins.

The full Caterers Kitchen range is available now in Landmark Wholesale member depots.

CAPPUCCINO One serving of espresso topped with two parts hot milk and froth, sometimes with sprinkled cocoa on top.

CORTADO An espresso cut with a small amount of warm milk.

ESPRESSO A method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee and served black.

MACCHIATO Espresso with a small quantity of hot frothed milk.

British Food Fortnight

Best of

23 SEPT – 8 OCT 2017

British Food Fortnight celebrates all that is bountiful and brilliant about homegrown food and drink so now’s the time to buy British

1

Do your bit for your economy

By buying British food, you will be supporting everyone from the farmer to the food processors. The money you spend will be injected straight back into the British economy.

2

Know the history

By choosing food with certain logos, such as the Red Tractor, you can be assured of food safety hygiene, animal welfare, traceability and heritage. You can even trace the animal back to the exact farm it came from so you know precisely where your food came from.

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The fresher, healthier choice

By choosing British produce, you know it will be fresher than food that has been shipped across the oceans, meaning it’s also less likely to be excessively processed.

Choosing British also means the skies, roads and oceans are less clogged up with transportation shipping our goods.

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Keep it in season

Eating British fruits and vegetables means you’ll be eating certain foods at specific times of the year. There is nothing more yummy than British strawberries, plucked straight from our own fields. Did you know that foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year?

It’s iconic

What could be better than a hearty full English breakfast, fish and chips or a steak and ale pie? Nothing, we think. What says British fare to you? Whether it’s a roast dinner, bangers and mash or fresh crab, there’s plenty to fill a menu.

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Make the most of British

The Fortnight is the ideal time to celebrate British dishes. If bangers and mash and roast chicken are already on your menu, could you offer a matching drink to go with it, as a special deal? Could you offer British-themed specials?

Think about where your ingredients come from and shout about those that are local. With more than 70 protected regional and traditional British foods and drinks in the UK, it’s not difficult. Could you include something from different regions, such as Cornish pasties, Kentish ale, Jersey Royal potatoes, Welsh lamb, Melton Mowbray pork pies, Stilton cheese, Cumberland sausage and Scotch whisky?

OF BRITS THINK IT’S IMPORTANT TO SUPPORT BRITISH FARMERS OF BRITS TRY TO BUY BRITISH WHENEVER THEY CAN OF BRITS ARE PREPARED TO PAY MORE FOR BRITISH FOOD

Source: British Food and Farming at a Glance, 2016

T

he British Food Fortnight is the biggest national celebration of British food and drink. The annual event is the brain child of Love British Food and is the perfect opportunity for businesses across Britain to come together and celebrate the fruits of our labour… literally!

There’s countless reasons why we should celebrate all food and drink that is British, not least these:

SERVES 4

To start CHICKEN LIVER PÂTÉ

PREPARATION TIME: 2 HOURS COOKING TIME: 10 TO 30 MINUTES OLD MOUT STRAWBERRY AND POMEGRANATE This clever concoction mixes ripe strawberry and tart pomegranate for a taste to keep you on your toes.

INGREDIENTS 1 tbsp Caterers Kitchen rapeseed cooking oil 2 shallots, finely chopped 3 sprigs thyme, leaves only 1 garlic clove, crushed Pinch of freshly grated nutmeg ½ tsp ground allspice 1 orange, zest only Pinch of salt and black pepper 400g chicken livers, trimmed of any membrane and gristle, roughly chopped 500ml brandy 100ml double cream 120g unsalted butter, cubed FOR THE BUTTER FINISH 80g unsalted butter ½ orange, zest only 2 sprigs thyme, leaves only TO SERVE Slices of toasted sourdough bread and fruit chutney METHOD Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.

Add the chicken livers to the pan and fry for 7–9 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody, although a little tinge of pink is fine. Remove from the heat and spoon everything into a food processor. Blend until smooth.

Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for 2 minutes, stirring up any of the residue from the pan.

Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.

Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by gently banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.

Melt the butter in a saucepan and spoon over the pâté. Sprinkle over the orange zest and thyme leaves and refrigerate for 2 hours before serving.

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1 IN 8

OF THE NATIONAL WORKFORCE IS EMPLOYED IN FOOD AND FARMING

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British Food Fortnight

SERVES 4+

Main ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC PREPARATION TIME 15 MINUTES COOKING TIME 1 HOUR 50 MINUTES INGREDIENTS 2kg/4lb 8oz leg of lamb 1 bulb garlic Large bunch of rosemary Salt and black pepper 2 carrots, roughly chopped 3 white onions, quartered 250ml/9fl oz white wine Caterers Kitchen rapeseed cooking oil

METHOD Preheat the oven to 200C/400F or gas mark 6.

Make a dozen slits all over the lamb. Peel two garlic cloves and slice them into shards.

Roughly squash the remaining garlic and put into the bottom of a large roasting tin.

Push a few slivers of garlic and small sprigs of rosemary into each slit in the lamb and season with salt and pepper.

Drizzle the carrots and onions with rapeseed cooking oil, season with salt and pepper and put into the roasting tin. Lay the lamb on top and roast in the preheated oven for 45 minutes.

Remove the lamb from the oven, pour in the wine, then return to the oven and roast for a further 45 minutes.

When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15–20 minutes.

Carve the lamb into thin slices and serve with mint sauce and roasted vegetables.

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£112 BILLION

SPENT BY UK HOUSEHOLDS ON FOOD AND DRINK IN 2014 (11.1% OF THEIR INCOME)

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CALEDONIAN THREE HOP LAGER The Three Hop aroma combines spicy herbal notes from the Saaz, a hint of honey and slight minty note from the Strisselspalt.

Dessert

SERVES 4

APPLE CRUMBLE

PREPARATION TIME LESS THAN 30 MINUTES COOKING TIME 30 MINUTES –1 HOUR

STRONGBOW CLOUDY APPLE Unique blend of British bittersweet cider apples, Strongbow Cloudy Apple is a fresh new take on traditional cloudy cider.

INGREDIENTS FOR THE CRUMBLE 300g sieved plain flour 175g unrefined brown sugar 200g unsalted butter, cubed, at room temperature Knob of butter for greasing FOR THE FILLING 450g apples, peeled, cored and cut into 1cm pieces 50g unrefined brown sugar 1 tbsp plain flour 1 pinch of ground cinnamon METHOD Preheat oven to 180C/350F or gas mark 4.

Butter a 24cm/9in ovenproof dish.

For the crumble, place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep adding and rubbing until all the butter is used and the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well while being careful not to break up the fruit.

For the fillings, spoon the fruit mixture into the bottom of the dish and then sprinkle the crumble mixture on top.

Bake in the oven for 40–45 minutes until the crumble is browned and the fruit mixture is bubbling.

Serve with thick cream or warmed custard.

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76%

HOW SELF-SUFFICIENT THE UK IS AT PRODUCING HOME-GROWN FOOD CATERER CONNECTIONS SEPT/OCT 2017

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Trend

NOTHING FISHY ABOUT THIS TALE With Seafood Week taking place from 6 to 13 October 2017, what better time to encourage your diners to favour fish?

W

ith so many health benefits, not least keeping your cogs turning and your ticker healthy, fish really should be a regular dish for us all. And, as we head towards Seafood Week in October, there’s no better time to look at fresh ideas to get your customers on-board.

Whether it’s luxury caviar or the nation’s favourite fish and chips, fish is easily adaptable to any occasion and any time of day. From kippers at breakfast to a smoked salmon salad for lunch or fish finger sandwich for dinner, there’s plenty of choice for adults and kids alike.

But what do you know about fish and where it comes from? With increasing numbers of customers wanting to know the heritage of what’s on their plate, it pays to have done your research and sourced sustainable seafood.

If in doubt, consult the experts. The Marine Stewardship Council (MSC) helps ensure fish stocks are healthy, marine

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habitats are protected and fishing community livelihoods are safe. To be MSC certified, fisheries are independently assessed by scientists and marine experts to ensure they meet the MSC standard for environmentally sustainable fishing and these fisheries minimise their impact on the marine environment to ensure healthy, thriving oceans.

Source sustainable

Keep an eye out for the MSC eco-label, which you can spot on products from pickled herring to caviar. By purchasing MSC eco-labelled products, you are incentivising more fisheries, retailers and restaurants around the world to produce and sell MSC-certified sustainable seafood.

This means that you can enjoy your seafood knowing that tomorrow there will be plenty more fish in the sea. And you can tell your customers that you only serve sustainable fish, which gets you another advantage over your competition.

FIVE FISHY FAVOURITES

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PRAWN COCKTAIL WITH SOFT BROWN BREAD AND BUTTER

TUNA MAYO SANDWICHES, WITH A HINT OF HORSERADISH, SERVED WITH CRUNCHY CRUDITÉS

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COD FILLETS WITH PARSLEY SAUCE, SERVED WITH CREAMY MASHED POTATO AND GARDEN PEAS

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FISH AND CHIPS WITH PLENTY OF SALT AND VINEGAR

PLAICE GOUJONS, SERVED WITH CHIPS AND A FRESH SALAD

IN YOUR NEXT ISSUE COMING IN NOVEMBER… It’s Christmaaaaaaaaaaaaaaaaas! What does the festive period mean for your business?

Turkey and tinsel or a taste of something different? It’s time to start planning…

Festive fancies Twists on the classics, regardless of the venue

Winter rush When it comes to eating out, there’s no busier time

A touch of class It’s time to splash out on premium offers

REAL-LIFE SUCCESS STORIES l THE LATEST INDUSTRY UPDATES l NEWS AND SUPPORT 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

Depot finder

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LANDMARK CATERING DEPOT LOCATIONS

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Shetland Isles

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54 65 55 57

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KEY

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

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* Non-stockist of alcohol products SCOTLAND

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

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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

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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 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

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68 Express Foodservice: Londonderry 69 Drinks Inc: Belfast

In season

Fresh thinking

MOULES AND FRITES

MOULES MARINIÈRE

They say you’re only supposed to eat mussels during months that contain an ‘r’. So what better time than September and October?

MUSSEL AND SEAFOOD PAELLA

MUSSEL AND POTATO SOUP

JACK RABBIT PINOT GRIGIO Light and vibrant, this wine’s fresh apple notes work wonderfully with moules and frites

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FISH HOEK CHENIN BLANC Fruity aromas create a crisp, dry wine that is ideal served with moules marinière

KUMALA RESERVE CHENIN BLANC An ideal accompaniment to a rich, delicious seafood paella

HARDY’S STAMP CHARDONNAY SEMILLON Ripe and peachy – perfect served with mussel and potato soup.