Caterer Connections Jul/Aug 2018

Caterer

connections July/Aug 2018

The magazine exclusively for catering professionals

go green Is it time to ditch plastic?

shake things up

It’s time to master the milkshake

Taste of summer Few things say summer more than cocktails, chilled wine and cool beers

real success stories • latest news • recipes AND meal ideas

dining al fresco

Stand out with perfect picnic preparation

* Kantar WPO Total Market 52 wks to 25.05.14 **AC Nielsen Total Market MAT to 28.03.15

...for Sky-high Summer Sales

Gluten free Snacking!

PomBear worth £29m RSV!*

94 Calories per pack!

p u k c Sto y a

Toda

GRAB A BA

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THE UK’S INDISPUTAB

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OFFERING OUR BEST-SELLERS IN ONE CASE, MORE CHOICE FOR THE CUSTOMER.

STOCK UP NOW! Composite Cases

Spend less, better value!

24 x 47.5g

® Registered Trade Mark. *AC Nielsen Data Impulse Market MAT 24.03.18.

STOCK THE UK’S NO.1 NUT BRAND!

Now available on Pub Cards

*

On T V in July!

21 x 50g

x 6 Bigger than

1kg Catering Packs

6 x 1kg

ut Nearest N * Brand

AG TODAY!

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of A great source ! re protein and fib

Hello. . .

…and welcome to the latest edition of Caterer Connections, we hope the sky is blue and the sun is shining!

Summer is a really exciting time in this industry, with the school summer holidays meaning that many are out and about soaking up the sunshine, inevitably heading to their local café, deli, bar, restaurant, pub or food stall to grab lunch or an essential soft drink or ice cream.

There are few things more enjoyable than a cold beer, chilled wine or decadent cocktail while sat in the sunshine. Turn to page 22 to read our guide to offering your customers a genuine taste of summer from soft drinks and ice cream floaters to the must-stock essentials.

Milkshakes are a hugely popular alternative to ice creams, and are great for your margins too. Over on page 29, we’re looking at weird and wonderful milkshake ideas to make your menu really stand out.

And would summer really be summer without a picnic? Food-to-go offers many of you a fantastic opportunity to stand out from the competition and really delight your customers. Turn to page 32 where we look at some sure-fire sellers for the summer.

Of course, the higher temperatures in the summer also pose a risk for the most vulnerable, and cost-sector caterers will know how important it is to keep those in your care hydrated. Follow our guide on page 26 for some innovative ways to help.

We hope that you enjoy this issue and have a wonderful summer.

See you in September!

’

Les & Martin s

top tips for summer success

Keep your eye on the weather If you can, put some tables and chairs outside as soon as the sun shines so that customers can soak up the rays. You’ll be surprised how many customers choose where to eat based on whether they can sit outside or not

GET PERSONAL Give your customers the chance to personalise their own drinks or even their food. Whether it’s Pimp your Prosecco, Build your Burger or a case of adding a sprinkle of this or a dollop of that, your customers will love being able to get creative

IT’s CHILD’S PLAY Summer holidays mean far more children will be heading to your venue with their families. Get some puzzles and small colouring books to put on tables to keep them entertained

caterer connections JULY/AUG 2018

05

ANY 3 FOR £9.99 REFRESHING

NEW BOTTLE

Sparkling 24 x 500ml

Still 15 x 750ml

Still 12 x 1L Sports

Still 12 x 1.5L

Still 24 x 500ml

STOCK UP NOW Promotion valid between March - September 2018. Not valid in conjunction with any other offer, promotion or discount scheme. Promotion valid on Highland Spring 24x500ml Still PET, 24x500ml Sparkling PET, 15x750ml Still PET, 12x1L Still PET & 12x1.5L Still PET. Total price of £9.99 when any combination of 3 cases of the aforementioned products are purchased. While Stocks Last. Highland Spring is a registered trade mark of Highland Spring Limited.

In this issue FEATURES

16

profile: Cricket St thomas golf club Keeping a golf club on course

22 26 29 32

summer flavours Quench your customers’ thirst

Grow with the flow How food can keep you hydrated

Milk your profits Mix things up with our milkshakes PICNIC FEVER It’s time to head outside for a spot of al fresco dining

34 37 40

Bread All you knead to know

SUGAR SALES Has the sugar levy had an impact?

THE FINAL STRAW? Plastic alternatives to be more environmentally friendly

43

MONEY TALKS Keep up with new wage rules

16 48

29

34 40

regulars

09 11

events The summer festivals that will inspire and delight

News Latest trends and updates from across the foodservice industry

14 46 48 50

what’s cooking The must-have kitchen products

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 Designer Rafaela Aguiar-Hill PR & Communications Manager Rosie Bambury Photographer Roy Kilcullen Artworker Chris Gardner Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902 263 or adam@thebrightmediaagency.com

depot finder Where to find your local depot in season: salad Get the skinny on salads

Last word Mark Rigby from Premier Foods caterer connections july/aug 2018

07

Strapline

2–15 July

Wimbledon Championships

Three words will be on everyone’s lips during the annual Wimbledon Championships: strawberries and cream. Make sure you’re stocked up!

8 July

Cardigan Bay Seafood Festival, Aberaeron Harbour, Wales

Thousands of people are expected to flock to the quayside to see and taste the best local seafood and other produce.

Cardigan Bay Seafood Festival

Edinburgh Fringe Festival

4–28 August

Edinburgh Festival Fringe

It’s the 70th anniversary of the Fringe, which promises to be huge for foodservice professionals all over the city.

4–6 August

Foodies Festival, Inverleith Park, Edinburgh

8 July

Bellycastle Seafront Artisan Market, County Antrim, Northern Ireland

Visitors to this market will have every sense tantalised through the delicious aromas, taste of fresh food products and the sound of talented local musicians.

30 July

* 7 August Scotland, 28 August rest of UK

National Cheesecake Day Whether you’re partial to lemon, New York, chocolate raspberry or banana split flavour, treat your customers with a themed dessert menu this National Cheesecake Day.

National Cheesecake Day

With more than 30 delicious street food stalls, chocolate making and cake-decorating masterclasses, plus a whole host of sample-and-buy stalls from artisan producers, what more could you want?

7 & 28 August* Summer Bank Holiday

This is bound to be a busy time in your venue, so get staffed up and ready – especially if the sun is on our side.

13 August

National Prosecco Day

Why not celebrate National

Savdeate the

Sizzle this summer with our round-up of delicious dates for July and August

Prosecco Day with a ‘Pimp Your Prosecco’ table, allowing customers to have fun with one of the nation’s favourite sparkling drinks and fresh fruit?

The Big Feastival

24–26 August The Big Feastival, Chipping Norton, Oxfordshire

National Prosecco Day

A three-day family friendly festival packed to the rafters with amazing stalls offering every type of food imaginable, from fresh lobster to Vietnamese street food, all served up with a top-drawer selection of live music acts. caterer connections July/Aug 2018

09

INTRODUCING

NEW

AZERA NITRO NITROGEN INFUSED COFFEE BEST SERVED CHILLED

STOCK UP NOW

Category value of £72.5m with growth of +13% year on year sales Source: IRI all outlets MAT 30th December 2017 Serving suggestion

News

The future’s bright

Organic voted best Having organic farmed meat and milk is better for your health than non-organic produce because it contains around 50 per cent more omega-3 fatty acids, according to a major study published in the British Journal of Nutrition.

Researchers also found that organic meat had slightly lower concentrations

Hotel investments soar in 2018

We’ve got great news for hotel foodservice professionals. The first quarter of 2018 saw UK hotel investment volumes reach £1.62bn, a rise of 81 per cent year-on-year. This continues the trend over the past 12 months, according to global real estate advisor CBRE. Growth in the UK was driven by several significant nationwide hotel portfolio deals in the first quarter of 2018.

It pays to include more vegan options on your menus. International meal delivery service Just Eat believes veganism will be the top consumer trend in 2018, after its research found 33 per cent of its partner restaurants across 15 countries provide vegan options, and demand for healthy choices grew by 94 per cent in 2017 and gluten-free options increased by 72 per cent.

Mintel has also forecast that the UK free-from industry will be worth £540m in 2018. Something to bear in mind the next time you’re rethinking your menus! of two saturated fats linked to heart disease.

The greater use of grazing, with animals eating a grass-based diet, is a key reason for the differences, says lead researcher Professor Carlo Leifert, from Newcastle University’s school of agriculture, food and rural development.

Time for tea

A quarter of customers drink more green tea than they did a year ago. That’s what Tetley’s annual tea report has found.

The report also reveals that 49 per cent of customers who have seen new types of tea on the menu have tried a new brand OOH in the past 12 months. If you haven’t already expanded into serving fruit and herbal tea in your venue, 2018 may be a good time to try something new. caterer connections july/aug 2018

11

News

27%

of parents say that they need more exciting options on menus that include fruit and vegetables, to help them encourage their kids to eat five a day

Butter fingers Now is the time to stock up on dairy products, as butter prices have fallen by 40 per cent following last year’s peak. Supply shortages in dairy in 2017 led to rapid inflation in milk, butter, cream and cheese which as a result caused dairy prices to soar, though the markets are now balanced once again as dairy supply was boosted by higher yields during spring.

an apple a day

*Survey by marketing and insight company, Multiply

thinking tee-total A recent survey* has revealed that an increasing number of millennials are going alcohol-free, or opting for drinking in the comfort of their own home before heading out to their local bar or pub.

The survey lists 11 key areas where pubs, bars and alcohol brands can do more to engage a new generation of drinkers, after finding that 78 per cent of 18 to 26-year-olds classify themselves as low-tomedium drinkers.

12

caterer connections july/aug 2018

Additionally, 55 per cent say alcohol doesn’t play an important part in their social lives.

Suppliers are expanding their soft drinks portfolio to reflect the rising demand for more sophisticated options for adults. One of these is Robinsons, which has introduced a fruit cordial range containing real fruit and botanical flavours which falls below the threshold for the sugar levy so satisfies demand for healthy options too.

Many leading food and drink manufacturers have ramped up efforts to encourage better diets, according to the 2018 Global Access to Nutrition Index (ANI).

Some have also increased efforts to address undernutrition by fortifying foods and supporting education programmes. The ANI has unveiled a full set of recommendations, available online in its 2018 report.

Have you thought about making a difference by including a ‘Feeling Healthy’ section on your menus and making nutritional information available to your customers?

Here’s our roundup of the products that you should make sure your kitchens are stocked up with this summer

Whats ’

Unilever Food Solutions Unilever Food Solutions has unveiled a brand new front-ofhouse range, perfect for outlets that want to encourage its customers to personalise its meals and reduce wastage.

The range includes Hellmann’s Real Mayonnaise (250ml and 430ml) and Colman’s English Mustard (150ml) in squeezy formats.

cooking KP Nuts KP Nuts, the UK’s number 1 nut brand, will be back on TV this summer. Ideal for enjoying with a cool drink in the summer sun, KP Salted Peanuts and Dry Roasted Peanuts are available in 50g packs for retailing, and 1kg catering bags for decanting.

Go on, go nuts!

Lipton Ice Tea Lipton is a great soft drink for summer food-to-go offers. The No.1 Ice Tea with 74% share of the Ice Tea category, Lipton is a sure-fire hit with 18 to 30 year olds and so is a great way to bring new shoppers into your outlet. Also, watch out for the new Lipton Green Tea launching this summer.

14

caterer connections july/aug 2018

Caterers Kitchen Reduced Salt and Sugar Baked Beans Who doesn’t like baked beans?

Packed full of fibre, low in fat and counting towards your five a day, it’s no wonder that baked beans are the ultimate crowd pleaser.

Flor tip Tanqueray de Sevilla is

best served in a copa glass with plenty of ice, a premium tonic water and a wedge of fresh orange CHEF® Signature Range CHEF® is launching a new range of Signature pastes and liquid seasonings, developed by chefs for chefs. The range is composed of six products: Black Garlic Paste, Red and Port Wine Reduction, White Wine Reduction, Lemon Paste, Gastric Liquid Seasoning and Roast Liquid Seasoning.

Caterers Kitchen Mayonnaise This thick, creamy and delicious mayonnaise is ideal to mix for sandwich fillings and to top salads and baked potatoes. It’s also superb for dipping!

Tanqueray Flor De Sevilla Distilled Gin

Inspired by an original recipe from Charles Tanqueray, Flor de Sevilla is a distilled gin made with the uniquely bittersweet taste of Seville oranges.

CHEF® All Natural Lamb Stock CHEF® endeavours to provide products that will help caterers realise their creative culinary ambitions and recently announced the launch of New CHEF® All Natural Lamb Stock in liquid format. caterer connections july/aug 2018

15

Profile

Tee Time Sean Whelan has a recipe for success when it comes to running a successful golf club. We catch up with him to find out more

16

caterer connections JULY/AUG 2018

“THis is my favourite club so far. It’s run in a very different way, as it is a proprietARy club rather than a members’ club”

I

t’s a hazy summer’s morning at Cricket St Thomas Golf Club.

Promising to be yet another glorious day for visitors, the sun is playfully bouncing off the beautiful parkland course, which is right at home within the rolling hills and breathtaking Somerset countryside.

Cup of steaming coffee in hand, General Manager Sean Whelan is getting ready for another busy day at the club, which is close to Chard.

“It’s an amazing venue, isn’t it?” he says, proudly looking out across the course. “We’re so lucky. The setting is stunning, we couldn’t ask for a better location really.”

Sean is a dab hand at handling both varieties of golf clubs. Having previously managed several other clubs at golf courses around London, the business is in safe hands. “This is my favourite club so far,” he laughs.

“But really, it’s run in a very different way as it is a proprietary club rather than a members’ club, meaning it’s run for profit. It makes it much more interesting to run, as decisions are made quicker and more efficiently.”

Sean spends his days overseeing the general day-to-day running of the caterer connections JULY/AUG 2018

17

Profile

club, working closely with Head Chef, Ian Lees (known as Chip) to develop menus and set the direction, strategy and policy of the business.

Identity matters

In its current format, the club is relatively fledgling in comparison to some of its competitors, having been purchased and reopened only back in 2015, but has more than 80 years of history in total.

When it reopened three years ago, one of Sean’s first tasks was to help the club establish a new sense of identity.

“It was an exciting challenge,” he explains. “We needed to develop a whole new menu. So Chip and I sat down and discussed who we are as a club and what we want to provide for our visitors. Chip and I knew instinctively that the main objective was to establish a sense of quality.

The club is very high quality and we know it’s important to reflect that in our menus.

“We also know that we’re surrounded by farms and suppliers, so it would be possible to develop an entire menu with delicious, homemade food purely from locally sourced produce. So, that’s what our identity has become; high-quality, homemade food.

“We start serving at 7am, so we serve every meal from breakfast through to evening dinner. We make everything to order too, so you’ll find absolutely no microwaved or pre-prepared meals here.”

Moving with the seasons, Chip and Sean develop their specials menu according to what is available locally. “We tweak the menu on a month-by-month basis, according to what is in season. So, in autumn there may be more pumpkinflavoured soups and in winter you’re more likely to see cinnamon or ginger on there.

There are a lot of asparagus suppliers

18

caterer connections JULY/AUG 2018

around here so when that’s available we source a lot of that. Our chefs have been foraging wild garlic recently too, so that’ll feature on our specials menu.

“We tend to have a major overhaul of the main menu twice a year in spring and autumn. We like to make sure we’re constantly shaking things up and offering visitors something a little bit different.

A lot of our customers dine here a lot, so we don’t want them to get bored.”

Sign of the times

Every industry changes with the time as a

Know your customers tip and listen to them. They’ll show you how you can continue to improve your business.

Strapline

Keep track of your tip suppliers and what they have in season currently.

Customers love to eat seasonally, so incorporate it into your menus. result of technology, and foodservice is no different. “The industry has definitely changed over the past few years,” Sean continues.

“It’s changing all the time. Customers understand food and where it comes from these days because of the media.

They want to know about their food’s provenance and what its history is, which is great.

“Somerset has become a real foodie haven, and customers have become much more knowledgeable and discerning about their food choices. So, as operators we’ve had to adjust to that change. Chip and I make sure all of our staff are trained up and can answer any questions about the food and caterer connections JULY/AUG 2018

19

Profile

FACT FILE

40% growth year-on-year

£1m

spent on refurbishment

400 pints where it comes from. We encourage customers to enquire too. We’re proud to serve locally sourced produce and we like to shout about it!”

But if he really had to choose his favourite item on the menu? “It’s a tough one because I love the whole menu, but at the moment it would have to be our homemade fish cakes or the halloumi burger. Our Sunday carvery is hugely popular though, with around 300 covers sold every week and rightly so – it’s mouth-watering! Chip does a fantastic job.”

Not just a golf club

Cricket St Thomas Golf Club is nothing if not versatile. In fact, it plays host to hundreds of functions each year.

Thousands of guests flock to the club annually for parties, live music nights, conferences, birthdays, Christenings and Christmas parties. The club also has a permanent marquee in its grounds for its hugely busy wedding calendar. “The golf membership side of the business only

20

caterer connections JULY/AUG 2018

makes up 40%,” Sean explains.

“Venue hire makes up a huge part of our business. We’re chock-a-block all year round; every Friday and Saturday we have a booking of some sort. At Christmas, we have a whole month of party nights and Christmas lunches. We’re a very popular wedding venue too, which is definitely helped by the stunning backdrop we can boast about here at the club. We’re already taking bookings for 2020 weddings!”

There’s no I in team

Despite only being three years old, the club is already a well-oiled machine.

“We’re really lucky to have such an amazing team – they really know what they’re doing,” Sean explains.

“We take great care to ensure that all our staff, both in the clubhouse and the restaurant, are trained and work as efficiently as possible. Once you get it like clockwork, you know that your guests are bound to have a great night, which is the most important thing.”

of cider sold a week

300

carveries sold

every week

700 covers every week

Wedding marquee fits 550 guests

Summer drinks

Taste of

summer

What would summer be without a tall, cool glass of something tasty to tingle the taste buds? Here’s our guide to what will quench your customers’ thirsts in the hottest months of the year

Mix rosé, raspberryflavoured vodka, pink grapefruit juice and top up with cherryade for a real summery treat. Garnish with a maraschino cherry for a finish with a flourish

Going soft?

Focusing on alcohol and overlooking soft drinks would be a huge error for your sales.

With more choice than ever before, nondrinking customers are looking for more choice than just a cola from a tap, so now could be the time to step up your soft drinks game.

Rosé cooler 22

caterer connections july/aug 2018

A

h, the sweet taste of summer.

Does anything beat it? Wintery favourites such as pumpkin and cinnamon make way for the delightfully refreshing treats of strawberry, raspberry and elderflower.

Tubs of hot-chocolate powder gather dust while the ice cream counter earns its keep for a few months as Brits everywhere make the most out of whatever glimpses of sunshine we’re graced with.

It’s been reported that Brits are set to drink around 333 million more pints of beer and more than an extra 67 million

litres of wine during the summer. So, it pays to make sure you’re fully stocked-up on so you don’t run out during a heatwave.

It also pays to be creative during summer months. Don’t be satisfied with serving vanilla ice cream and iced tea; we challenge you to really push the boat out this summer and serve up summer treats that will really get your customers talking, such as ice cream sundaes and summer cocktails.

Offering great margins, these are a brilliant opportunity to have some fun with your menus and stand out from your competition.

This really is summer in a glass.

Serve with a premium tonic and garnish with a very thin slice of rhubarb to make it look even more beautiful (if that’s possible)

Ginspiration

The growth of gin shows absolutely no signs of slowing down, with UK gin sales doubling in value over the last six years, and it seems to be the drink of the moment.

With more than 100 gin brands and new flavours emerging every week, jump on to the bandwagon by having a ‘Summer Gin Fling’ bar, and pair up gin cocktails with fresh fruit. Your customers will love it!

Pair up

As is the case throughout the year, customers love to receive food-pairing recommendations. Your average Joe on the street may not realise that a fruit salad is even more scrumptious when paired with a dry white wine. It’s worth training up your staff so they can recite the ideal drink to complement any menu choice the customer may lay their eyes on – it’s bound to impress.

Combine orange juice with a dash of grenadine for a delicious Sweet Sunrise mocktail, especially for the designated driver.

Garnish with a slice of orange and a cherry

Mix three parts red wine, one part orange juice and two parts lemonade for a deliciously moreish summer sensation

Sweet Sunrise

Rhubarb and ginger gin

Sangria caterer connections july/aug 2018

23

Summer drinks

Smoked Salmon and Gin & Tonic

Chicken Caesar Salad and Pinot Grigio

Cheesy Steak Panini and Rosé

Pair a cool G&T with cured smoked salmon and you’re guaranteed to delight your customers.

So versatile, you can use smoked salmon in a variety of ways, including kedgeree for breakfast, with scrambled eggs and sourdough toast for brunch or a smooth mousse with melba toast for a light lunch.

Or, let the salmon shine by simply adding a sliver to a warm blini, baked bruschetta or dark rye bread, teamed with some cool cream cheese and a sprinkle of salt, black pepper and dill or a squeeze of lemon.

Summer perfection.

Clean and simple, this combination is a perfect way to refresh your customers’ palates and so, so easy.

Tear a ciabatta loaf into chunks, drizzle with olive oil and bake until brown.

Pan fry chicken breasts until cooked. Make the dressing by crushing garlic with tinned anchovies, mayonnaise, parmesan and white wine vinegar.

Tear the lettuce, shred the chicken and add the dressing with extra parmesan on the top. Bliss!

Although traditionally eaten with red wine, a cool glass of rosé is a great way to transform steak into a delicious lunchtime delight.

Finely slice onions, mushroom and green peppers and sauté until cooked. Add thinly sliced steak (rib eye is great for this dish) and when cooked add provolone or Swiss cheese. Quickly fill a panini with the steak and cheese filling and grill until heated through.

24

caterer connections july/aug 2018

£512m

extra is spent on beer during summer months

26% drink to

complEment food Apple Pie and Cider

beer and snacks

Pair a freshly baked apple pie with a crisp cider for a fantastic fruity treat.

For our recipe, place 400g flour, 2 tbsp caster sugar, the zest of a lemon and 250g cold butter in a bowl and combine until the mixture resembles breadcrumbs. Add in a beaten egg and 2 tbsp water and mix until it forms a dough. Roll out, line your dish (keeping some back for the lattice top), then chill in the fridge.

Combine 5oz golden caster sugar, 1 tsp cinnamon, 2 tbsp cornflour and 600g Bramley apples. Add to the dish, top and then bake for 45–55 minutes. Serve with a choice of toppings.

Let’s be honest, you can’t beat a bag of crisps and a pint, can you?

Knowing this, the smart folk at Walkers have developed a variety of perfect matches to enjoy with a chilled bottle of beer this summer. The brand new MAX Strong range offers munchies packed with big flavours, each created to complement different types of beer.

Amber lagers go wonderfully with the milder Chilli and Lime and Hot Chicken Wings flavours, while a pale ale is the perfect match for the more fiery Jalapeno and Cheese flavour.

What more could you ask for this summer?

Nearly

3 in 10

Brits (27%) drink more alcohol when the weather gets warmer

Available in sharing bags and single bags, Walkers MAX Strong pack a punch when it comes to big flavours

caterer connections july/aug 2018

25

Cost sector

Hydrate

your menus Keep those in your care hydrated and healthy with our handy guide

Watermelon 92%

Grapefruit 91% Strawberries 92%

Fruit

Banana 74%

with high

Cantaloupe 90% Peaches 88%

Orange 87%

Pineapple 87%

water

content

Blueberries 85%

Raspberries 87%

26

caterer connections july/aug 2018

W

e all know that the human body is made up of around 60% water but you may not realise that if we lose as little as 2% of our body’s water content, we can experience noticeable effects of dehydration.

Studies have shown that even mild dehydration (1–3% of body water content) can impair many aspects of brain function. This can take the shape of irritability, dizziness, tiredness, headaches or migraines.

Health experts recommend drinking 6–8 glasses of water per day to meet our hydration needs. Water helps to regulate

body temperature, digest food, eliminate waste products and transport oxygen, fat and glucose to working muscles. For those catering in hospitals or care homes, it’s important to be aware also that the amount of body water decreases by approximately 15% between the ages of 20 and 80 and as elderly people often have a weaker sense of thirst, they may need help remembering to drink (even if they don’t feel particularly dehydrated). Those with dementia are particularly likely to forget to drink and not feel thirsty.

By keeping those in our care hydrated, they can gain many health benefits. Not only do they avoid the unpleasant side

Lettuce 96%

Cucumber 96%

Early signs of dehydration l Feeling thirsty l Dry mouth

l Headaches

l Reduced concentration

Celery 95% Radish 95% Cauliflower 92%

What can you do to keep patients and residents hydrated?

Vegetables with

high water content

Courgette 95%

l Offer fluids regularly throughout the day

lM ake liquids readily available throughout

the day by placing water in accessible places

lE ncourage consumption of fluids with

medicine lA sk those in your care what they would prefer to drink and try to provide this to encourage them to drink more l I f you’re struggling to encourage someone in your care to drink enough fluids, make sure they eat plenty of fruit and vegetables which are made up largely of water

effects of dehydration, drinking half a litre of water has been shown to increase metabolism by 24–30% for up to 1.5 hours and to relieve constipation.

Food for thought

We get an average of 20% of our total water intake from food. Although we can’t rely solely on food to get all the hydration we need, of course, it can be a good fact to bear in mind when caring for those who may be less willing to drink water.

Yoghurt has a substantial amount of potassium and sodium. As dehydration causes our bodies to lose electrolytes in addition to water, yoghurt can help to

Red cabbage 92%

replace the lost electrolytes and re-energise the body. Broths and soups are usually water-based and have the potential to be very hydrating and nutritious. Chicken noodle soup, for example, is also packed full of sodium and carbohydrates.

Fruity feeling

A 2009 study by researchers at the University of Aberdeen Medical School found that watermelon or cucumber may be twice as effective at hydrating your body than a glass of water. This is because water-rich fruits and vegetables also provide important natural sugars, amino acids, mineral salts and vitamins.

l Darker, more

concentrated urine

Signs of moderate dehydration l Reduced urine output with even

darker colour and strong odour.

l Very dry mouth, cracked lips l Dry and sunken eyes

l Lethargy and increased

sleepiness

l Mild or

increased confusion l Irritability and agitation l Constipation l Dizziness l Reduced skin elasticity

Signs of acute dehydration l Rapid, ‘thready’ pulse

l Increased respiration rate l Cold extremities

l I n and out of

consciousness

l Severe confusion lR educed

responsiveness

caterer connections july/aug 2018

27

Strapline

Shake

Haven’t got on board with the milkshake craze yet? It’s time to shake up your summer offering

I

s there anything better than a tall, cold milkshake on a sunny day? Cooling and sometimes even nutritious, it’s become a hugely popular alternative to ice cream and even the most dedicated coffee drinker will be swapping their triple venti, soy, no-foam cappuccino for something shaken, not stirred.

As soon as the sun puts its hat on, the high street floods with pop-up milkshake bars, and it’s not a rare sight to see queues streaming half way down the street.

Milkshakes are a fantastic opportunity for your business, offering huge margins as they’re pretty cheap to produce. There is also no need for fancy equipment, so you’re on to a winner. They’re especially popular during the summer months, although shoppers’ milkshake cravings can start as early as March/April.

Before you rush out to buy a blender, it’s worth having a look around your venue to see what the current milkshake offering

it up

For a unique flavour combination …

Strawberry– Rhubarb Shake Ingredients 1 ½ cups sliced rhubarb 2 tbsp each of sugar and water ¼ tsp orange zest ½ cup milk 1 pint strawberry ice cream Method Simmer first three ingredients until soft and then blend with ½ cup milk and strawberry ice cream.

Then blend with ½ cup milk and 1 pint strawberry ice cream.

1 2

SERVES

2

caterer connections july/aug 2018

29

Milkshakes

is. If other venues serve them, take a peek at what flavours they offer and adjust your ideas to fit. Customers love something a bit different, so there are plenty of options to make your mark. There’s no need to limit yourself to the traditional* (*boring) options of vanilla, chocolate or strawberry.

This is a chance to have some fun and stand out against your competition.

As always, don’t be afraid of speaking to customers. If you’re on social media, why not ask your followers what flavours they’d be interested in? You could also ask for customers' most inventive milkshake ideas, and name winners' inventions after them.

OREO and Cream Shake Ingredients 1 cup Oreo cookies ¼ cup milk 1 pint vanilla ice cream Method Soak Oreo cookies in ¼ cup milk until soft Blend with vanilla ice cream and top with more cookies

1 2

SERVES

2

SERVES

2

offer your customers a dairy-free choice without losing out on flavour Mango–Raspberry Vegan Shake Ingredients 1 pint mango sorbet ½ cup soy milk ½ cup fresh raspberries ¼ cup toasted, sweetened coconut flakes Method Combine the sorbet and soy milk in a blender or a food processor fitted with a blade attachment. Pulse eight to 10 times or until mostly smooth.

Add the raspberries and coconut and pulse four to five times more to combine.

Pour into a chilled pint glass and serve.

1 For a more indulgent option...

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caterer connections july/Aug 2018

2 3

It’s time to stop your search for gluten-free sauces

For our full range, check out Caterer Exclusive Range in depot now

Award-winning own brand from Landmark Wholesale

XX

Al fresco dining

Pack a

picnic Summer is prime picnic season, so is a great opportunity for you to stand out from the crowd

T

he birds are singing, the sun is shining and there’s a distinct smell of freshly cut grass lingering in the air. Don’t we all love summertime?

We all know, though, that the great British summer can be a bit disappointing, which means that whenever we get the first hint of sun, thousands drop everything and charge straight to the nearest stretch of grass. Depending on where your venue is and who you cater for, this could mean you’re in a prime position to cash in.

As a nation we’re big fans of the humble picnic. In fact, the average adult picnics at least three times a year, that’s 94 million picnics per year. A study has found that the average family spends £26 per picnic, worth just shy of £2.5bn.

Take it away

If you have a great food-to-go offer, you’re set for a flying start to picnic season. If you have a deli counter, think about serving food to suit this time of year such as sausage rolls, homemade scotch eggs, tasty baguettes and pasta salads. Pots of fresh fruit such as strawberries are

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also likely to be popular. Don’t forget the extras, like tasty salad dressings, pots of sauce to go with savoury treats and, of course, a few indulgences such as chocolate brownies, tiffins or flapjacks.

If you have an alcohol licence, why not sell small bottles of wine and cocktails and premixed cocktail cans? You could go a step further and sell plastic glasses too, in case your customers forget their own.

When helping customers pack for the perfect picnic, convenience is key. They’ll want something that’s both easy to take away and easy to eat elsewhere. So, if selling pre-made pasta pots or fruit salads, remember to serve them in containers that

Just a thought…

…Do your bit for the environment by offering a ‘cash back’ reward scheme for those considerate customers who return their plastic cutlery, glasses or packaging for you to recycle responsibly.

Strapline

Just a thought…

include lids and forks. Alternatively, keep a stock of plastic cutlery on your counter for customers to help themselves to. As picnics can be messy, napkins will also be welcome.

Cool as

When the sun does decide to make an appearance, people will immediately start looking for ways to cool down. You could think about investing in a slush machine or a smoothie maker and offer a variety of fruit-, vegetable- or ice-cream-based drinks for customers to take away with them as they do their shopping or head to the local park for a picnic. If you have the space for a freezer, why not sell ice creams too?

Remember to use clear signage outside your venue to advertise picnic essentials.

Switch it around

If your customers usually dine in, could you offer a limited takeaway menu for the summer, particularly if you’re close to a

park or beauty spot? Pick your bestselling items and think about how they could be parcelled up for people to enjoy in the great outdoors. Baked potatoes, toasties, paninis and sandwiches are all obvious choices but what about creating a takeaway salad or pasta range? Just don’t forget to stock up on takeaway boxes, cutlery and napkins.

Drink up

As the temperatures rise, so will demand for refreshing ways to hydrate. Think about the soft drinks you have in your chiller and make sure you reflect demand for lowersugar options following the sugar tax. Cold coffees are a big trend currently, so you could consider trying different options, and don’t forget bottled water which, when the heat of the summer really kicks in, tends to outsell fizzy drinks by a long way.

Meal deals galore

Could you go one step further by offering

…Have you thought about offering picnic hampers-togo during the summer months? Encourage your customers to book ahead and order pre-prepared hampers complete with sandwiches, drinks and snacks. You could even package the hamper in a picnic basket with a blanket (just remember to charge the customer a deposit to make sure they bring them back!).

your customers meal deals and the chance to buy food-to-go, a pudding and a slush or smoothie at a slightly reduced cost?

Remember to head to social media and let your customers know what you’re doing to celebrate summer, to make your venue the picnic go-to when the sun decides to make an appearance!

caterer connections july/Aug 2018

33

Bread

Ciabatta

Serve sliced ciabatta with a ramekin of olive oil for a low-cost but impressive way to greet your guests before taking their order. You can also pair it with prosciutto, mozzarella or roasted red peppers for a great starter dish.

Tortilla

Baguette

Also known as French stick or French bread, baguettes are the perfect accompaniment to soups or salads and can transform the ordinary sandwich into something more sophisticated.

Brioche

A sweet-tasting French dessert bread, noted for its high butter and egg content, Brioche is a pastry of French origin with a rich and tender crumb. Serve at breakfast or even at lunch as a beef burger bun.

Use your loaf

Rise to the occasion and expand your bread offer

A quick, easy and healthy staple to include on your menus. Have you thought about serving up a cheese omelette tortilla or really pushing the boat out and adding a bit of culture to your menu with quesadillas?

Bagel

Originally from Eastern Europe, bagels have an almost chewy texture, served best toasted with butter or a smooth topping such as cream cheese.

Tiger bread

Sometimes known as giraffe bread, tiger bread has been around since the 1970s and is named after the markings on its mottled crust. It has both a distinct aroma as it’s made with sesame oil and a distinct taste thanks to the rice paste crust. Try serving tiger bread with prosciutto, mozzarella and a few leaves.

Sourdough bread

About as natural you can get with bread, sourdough is made without yeast, milk, oil and sweeteners. Just sourdough starter (flour and water), salt and more flour are needed for a real hit when served warm with salted butter.

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Focaccia

A flat oven-baked Italian bread, similar in style and texture to pizza dough, which can be topped with herbs. Works beautifully with Italian flavours such as pesto.

Strapline

• Fastest growing smoothie brand, RSV +91% • Contributing to 46% of smoothie growth • 6.3% share of total juices • On deal in your local Landmark depot

STOCK UP NOW Source: Nielsen Value Sales, MAT, 52 W.E. 15.07.17 caterer connections XXX/XXX 2018

XX

Strapline

reasons to buy

BRV427169_18

Value ROS vs Volvic TOF variants in higher distribution REFRESH’D Higher Source: IRI, Total Convenience, 12wks to w/e 26/11/17

LIPTON

Cold Hot is one of the fastest growing sectors. Lipton has a 74% share of Iced Tea in Total Coverage & 94% in Symbols

DRENCH

Low in Sugar 4.6g per 100ml Still -100 Calories per bottle. Sparkling - 85 Calories per bottle

XX stock up now caterer connections XXX/XXX 2018

the whole range is below the soft drinks industry levy threshold

Sugar tax

Sweet enough

We look at how the new sugar tax is hitting the foodservice industry, and what you can do to embrace it

caterer connections july/aug 2018

37

Sugar tax

I

t’s been more than three months since the Soft Drinks Industry Levy (SDIL) officially began, and we’re taking this opportunity to stick our head above the parapet to see how it’s going and what the initial response is across the industry.

Unless you’ve been living under a rock, you’ll already know that the SDIL officially came into force on 6 April, after former Chancellor George Osborne announced it in his budget back in 2016. It was primarily put into force to address the rising obesity levels and associated costs in the UK, and to raise around £520 million for primary school sports initiatives in the process.

But before we give ourselves a pat on the back for being so forward thinking, we’re not the first country to do this, and others

have seen some success in their own SDILs too. Mexico introduced a 10 per cent tax on sugary drinks in 2014 and saw a 12 per cent reduction in fizzy drink consumption in the first year, and Hungary brought in their own tax and saw a 40 per cent decrease in the amount of sugar in products.

the sugar tax may not raise the £520M hoped for, but is great news for obesity levels

The sugar tax has only been in force for a few months, so it’s impossible to say this early on how much money will be raised as a result, but early indications suggest that it may not raise the huge £520 million that was hoped for as customers are being led away from full-sugar drinks in favour of low- or no-sugar alternatives. But this is great news for obesity levels, and shows that Brits are willing to embrace a healthier lifestyle. Hooray!

Paving the way

McDonald’s is paving the way by pushing up the price of Coca-Cola and meal deals by as much as 12 per cent due as a result of the SDIL. Coca-Cola is in the higher tax bracket with 10.6g of sugar per 100ml and

Mick Hall, Owner of New Inn “I haven’t really noticed a significant change since the sugar tax came into force – I don’t think many customers are really aware of it. I’ve always found that my low-sugar options outsell full-fat options, as most adults are conscious of the health

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benefits already. In my pub, Diet Pepsi outsells full-fat Pepsi by three to one anyway, regardless of the tax, but following the levy, I may move to Pepsi Max in order to maximise my profit margins.

“It’s important to make sure you offer customers a

selection of low-sugar drinks, such as sugar-free Fruit Shoot or sugar-free flavoured water.

It’s about working with the space you have and making sure that you stock as many lines as you can.”

mexico’s sugar tax saw a 12% first-year decrease in fizzy drink consumption; Hungary’s tax led to 40% less sugar in products so is passing the additional cost of the tax down to its customers. Customers will now pay 12p more for a medium-sized drink and 14p more for a large one.

Many have questioned how restaurants will handle ‘bottomless drinks’ offers when it comes to the sugar tax. Is it possible to police refillable drinks and avoid customers paying for a Diet Coca-Cola, for example, and filling up with a full-sugar drink instead? Incidentally, campaigners are also protesting against the idea of the ‘bottomless drink’, saying that it goes against the UK’s efforts to reduce our sugar intake and does the opposite by encouraging customers to drink as many sugary drinks as they can stomach.

Two major restaurant chains, Pizza Hut and TGI Fridays, pledged to phase out ‘bottomless’ or refillable sugary drinks and instead charge customers for each drink separately from March 2018. Nando’s and Frankie & Benny’s, however, have decided to keep their bottomless drinks on the menu.

If you offer ‘bottomless’ or refillable drinks in your venue, to combat the potential problem of customers paying for sugar-free drinks but filling up with full-sugar versions, have you thought about following the example of Pizza Hut and TGI Friday’s and taking them off the menu?

How can you embrace the tax?

If you’re struggling with the tax in your venue, here are some ideas that you can try

1

Some customers who are less understanding of the sugar tax may be unaware of what it’s trying to achieve. How about putting up some signage around your venue with helpful information letting them know how much money is expected to be raised by the tax and that it will used to help promote a healthier lifestyle to schoolchildren. By educating your staff on this and encouraging them to talk to customers about it if/ when they are questioned about the sugar tax, you may also likely see a shift in customers’ attitudes and they are more likely to be supportive of the tax.

2

Meal deals are made more complicated because of the sugar tax. It would seem to present a choice between having two costs for meal deals depending on what drink is selected, or having to raise the price of meal deals overall even though some customers may not choose a full-sugar drink. Have you thought about only including low-sugar drinks in your meal deals and selling full-sugar drinks separately at their new increased price? By doing this, you can keep your meal deals at their current price without running the risk of losing sales. You’re also getting on board with the revolution and actively encouraging your customers to make healthier choices. It’s a double win!

3

Go one step further and incentivise soft drinks even more by creating your own bingo cards for meal deals. Give customers who buy a low-sugar drink a bingo card to be stamped each time they buy one.

You can then offer them 50% off their next low-sugar drink once they hit nine stamps.

Not only does this support the tax and encourage healthier drink choices, but it’ll also help your venue stand out against the competition. If you’re on social media (and if you’re not, why not?), remember to let your customers know that you’re going to start doing this and get ready for your footfall to increase!

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Plastic use

Plastic A staple in most catering kitchens, plastic has become an environmental no-go, so are you on board with the anti-plastic revolution?

P

fantastic ’

Here s

five top

tips to get started:

lastic has become public enemy number one this year, with the government launching a full-scale war in a bid to crack down on pollution. Chancellor Philip Hammond is consulting on plans for taxes on single-use plastic products, while Environment Secretary Michael Gove is tirelessly campaigning for a bottle Deposit Return Scheme. Their campaigns are seeping out into all industries, with charities and companies up and down the country joining in and showing support.

While it’s all too easy to paint plastic as an environmental bad guy, let’s not forget that it does have its benefits, and there are plenty of good reasons why it is so widely used across the world, especially within

Alternatives to the plastic straw

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It’s estimated that the UK uses a whopping 8.5 billion straws a year, according to the Marine Conservation Society.

Plastic straws take between 100 and 1,000 years to break down in landfill and are one of the top 10 items found in beach clean ups.

As a result, national restaurant and coffee shop chains have already started phasing out plastic straws or offering them on request only. So, can you rise to the challenge, get on board with the straw revolution and replace your venue’s plastic straws with eco-friendly alternatives?

the foodservice industry. Plastic packaging is durable and versatile, it helps to improve shelf-life of fresh foods and beverages, reduces the risk of damaged goods and eliminates the chance of contamination.

Put simply, it’s a key staple in most kitchens.

However, don’t despair as eco-friendly alternatives are out there, and there are plenty of ways you can get on board with the movement and reduce plastic usage in your venue.

The Waste and Resources Action Programme (WRAP) has spearheaded the launch of UK Plastics Pact, a series of commitments made by nearly 50 of the UK’s biggest foodservice providers, retailers and suppliers as well as

Paper straws are the obvious alternative to plastic. Available in various colours and patterns, they’re a simple and environmentally friendly way to jazz up your drinks.

non-governmental organisations. It’s a trailblazing initiative that aims to transform the scourge of plastics across the UK. Of course, moving away from plastic isn’t easy as it’s used everywhere. It takes time and thought to plan how you can move towards more environmentally friendly options, so it’s worth doing your homework so it doesn’t cost the earth. Metaphorically and literally.

It’s not just the environment that will thank you, it’s your customers too. Let them know you’re taking a hard line on plastic and they’re likely to support you – communicating the positive messages could become a reason for them to choose your venue, with its environmentally focused approaches, over others.

Bamboo straws are both reusable and biodegradable, so it’s a win win.

Plus, they can be used in hot and cold drinks and have no taste. They also look pretty attractive, if you ask us.

Plastic use

Britain’s love of grabbing a convenient hot drink-to-go is also contributing to the plastic crisis as millions of disposable cups are bought every day. The government considered a ‘latte levy’ on plastic cups, but instead called for foodservice professionals and retailers to encourage their customers to bring in their own reusable cups to fill up. Many large UK foodservice chains have already jumped on the bandwagon with this, incentivising the movement by giving willing customers their hot cuppa for slightly less money if they bring in their own cups.

Cling film can be recycled but is usually refused due to the likelihood of food contamination, so it ends up on landfill where it doesn’t degrade.

Replacing it in your kitchen could go a long way to improving your environmental footprint.

Where possible, opt for reusable containers with lids, rather than covering plates with plastic wrap, or use ceramic or glass containers to reheat food in ovens and microwaves.

Traditional polystyrene clam-shell containers are notoriously difficult to recycle, with only a handful of recycling plants accepting them, so could you introduce similar containers made from sugar cane? Or, send out a clear message to your customers with brown boxes made from sustainable board which is fully compostable. Many of them are left plain for your own branding so you could always use this to shout about your green credentials?

Metal straws are becoming increasingly popular, available in either stainless steel or titanium. They’re stylish and high quality, and they’re bound to impress your customers.

Glass straws are an eco-friendly, tasteful alternative to wasteful, traditional plastic straws. They’re safe in the dishwasher and many companies produce both shorter cocktail straws and longer ones for smoothies.

lastic cutlery is difficult P and expensive to recycle, which is why it’s refused by most recycling plants so it ends up in landfill, leaking chemicals into the soil and ground water.

Instead of plastic, try wooden or bamboo cutlery which can be recycled. caterer connections July/Aug 2018

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Pay

e h T s t c a f

The National Living Wage and National Minimum Wage are on the rise. Do you know what your employees are entitled to?

T

he National Minimum Wage is the minimum pay per hour most workers under the age of 25 are entitled to by law, whereas the National Living Wage is the minimum pay per hour most workers aged 25 and over are entitled to by law. The rate employees are entitled to will depend on age and if they are an apprentice.

the national hourly living wage for workers 25 and over

£7.83

national minimum wage per hour by age* *Correct at time of going to print

Under 18

18 to 20

£4.20 £5.90 21 to 24 £7.38

Apprentice rate per hour

£3.70 The apprenticeship rate only applies to apprentices: l who are aged under 19; or l who are 19 or over and in the first year of their apprenticeship.

National Living Wage vs Living wage Just to make things a little bit more confusing, the government’s National Living Wage is different from the Living Wage, which is an hourly rate of pay set independently by the Living Wage Foundation and calculated according to the basic cost of living in the UK. You don’t have to stick to this, it’s up to you whether you pay your staff the Living Wage. However, you are required by law to meet the National Minimum Wage or National Living Wage.

Check out https://www. livingwage.org.uk/ for the latest Living Wage figures.

caterer connections July/Aug 2018

43

in your NEXT ISSUE coming in september…

As the summer slowly fades away, here’s our guide to what’s in demand this autumn Comfort dishes

Tonight’s the night

Whether it’s Mexican or mojito, themed evenings are a surefire sales boost

Back to school

The latest recipes for those crowdpleasing winter warmers

What are the rules for catering for the classes?

Rise and shine

Baking will never go out of fashion delicious recipes l Real success stories l the latest industry news Avai l ab 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

In 1874, founder and legendary southerner M.W. Heron created the first batch of his genuine smooth-drinking whiskey, blended with his very own fruits and spices.

This original recipe is fitting for a whiskey that is still deeply rooted in the local flavour and vibrant soul of one of the most unforgettable places in the world New Orleans. Where there’s a party on every street, a story behind every door and a mischievous smile inviting you to be a part of it all.

EXCITING NEW LOOK, SAME GREAT TASTE

SOUTHERNCOMFORTUK.COM

DRINK RESPONSIBLY

|

SOUTHERNCOMFORTUK #SOUTHERNWELCOME

Copyright © 2017 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.

Depot finder

1 2

Landmark Catering depot locations

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Shetland Isles

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64

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KEY

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

48 47

62

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* Non-stockist of alcohol products SCOTLAND

WALES & SOUTH WEST

JERSEY

1

JW Gray & Co: Kirkwall

NORTH WEST

19 A J Wholesale: Blackburn

40 Hall’s Drinks: Holywell

62 Battrick’s Food Service: Jersey

2

JW Gray & Co: Lerwick

41 Blakemore Wholesale: Bangor

3

Sutherland Bros: Wick

20 Restaurant Wholesale: Miles Platting, Manchester

42 Blakemore Wholesale: Swansea

Bidvest Foodservice: Oban

21 JJ Food Service: Manchester

NORTHERN IRELAND

4

43 Blakemore Wholesale: Cardiff

63 Express Foodservice: Londonderry

5 William Yule and Son: Kirkcaldy

22 A G Parfett & Sons: Stockport

44 JJ Food Service: Bristol

64 Drinks Inc: Belfast

6 United Wholesale Grocers: Springburn, Glasgow

23 A G Parfett & Sons: Aintree, Liverpool

45 Jones Food Solutions: Bath

24 A G Parfett & Sons: Anfield, Liverpool

46 Chaffins Foodservice (RD Johns): Redruth

*

*

7 Lomond Fine Foods: Glasgow 8 United Wholesale Grocers: Polmadie, Glasgow

NORTH EAST

*

25 Hall’s Drinks: Crewe

MIDLANDS 26 A G Parfett & Sons: Somercotes 27 Hyperama Cash & Carry: Derby

* Country Fare: Bournemouth

48

LONDON & SOUTH EAST

28 Hyperama Cash & Carry: Nottingham

10 United Wholesale Grocers: Gateshead

29 First Choice: Burton upon Trent

49 Brook Street Foodservice: Needham Market

11 Blakemore Wholesale: Middlesbrough

30 JJ Food Service: Leicester

50 JJ Food Service: Enfield

NORTH

31 Hyperama Cash & Carry: West Bromwich

51 Abra Wholesale: Edmonton

12 Blakemore Wholesale: Grimsby

32 Blakemore Wholesale: Walsall

53 TRS Cash & Carry: Leyton

13 JJ Food Service: Leeds

33 Blakemore Foodservice: Wednesbury

* * 54 Restaurant Wholesale: Barking

14 A G Parfett & Sons: Halifax

34 East End Foods: Smethwick

55 Time Wholesale Services: Barking

15 Fairway Foodservice: Huddersfield

35 Blakemore Wholesale: Wolverhampton

56 JJ Food Service: Sidcup

16 Blakemore Foodservice: Wakefield

36 Blakemore Wholesale: Saltley

57 Hi-Line Cash & Carry: Croydon

17 JJ Food Service: Doncaster

37 East End Foods: Aston Cross

58 Camelot: Crawley

18 A G Parfett & Sons: Sheffield

38 JJ Food Service: Aston

59 JJ Food Service: Basingstoke

39 Hyperama Cash & Carry: Peterborough

60 EDA Quality Foods Limited: Enfield

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52 TRS Cash & Carry: Southall

*

61 JJ Food Service: Dagenham

caterer connections july/aug 2018

Southern IRELAND 65 Plassey Food Distribution: Rathkeale

47 RD Johns: Newton Abbot

9 JJ Food Service: Newcastle

46

*

NB. All depots correct at time of going to print

THE UK’s * No.1 CEREAL BRAND

Weetabix Catering Pack A 6 x 48

Weetabix Catering Pack B (Twin) 48 x 2

Weetabix Catering Pack C (Single) 96 x 1

Alpen Original Sachets 30 x 50g

Alpen No Added Sugar Sachets 30 x 41g

*Source: Nielsen Scantrack data to 13.01.2018 - Total Impulse

THE UK’s No.1 SELLING MUESLI *

In season

Salad days

What could be better on a hot summer’s day than a delicious, crisp salad? But do you know your endive from your radicchio?

Endive

Iceberg

Like radicchio, endive is also a member of the chicory family and shares its crisp texture and nutty, bitter flavour. It can be served in a salad or chargrilled and works wonderfully with sweeter dressings such as honey and mustard.

With a sweet flavour and a fantastic crunch, this lettuce is great with hot or cold food. Wonderful in sandwiches and burger buns and even better used as cups for seafood or smoked meats.

Lamb’s lettuce Slightly sweet and really versatile, these leaves are very delicate and will bruise easily. Ideal to add to other leaves for a difference in texture and taste.

Red chard With a red stem and small, dark leaves that keep their shape, this is ideal for warm salads. It also works brilliantly with butternut squash and sweet potato.

Lollo Rosso With frilly green-red leaves and a mild flavour, these leaves are soft and can be used as wraps.

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caterer connections July/Aug 2018

DressingS Rocket Romaine or Cos lettuce This large, leafy lettuce has a great crunch and a refreshing, aromatic flavour with a slightly bitter taste.

This is the lettuce originally used for the Caesar salad.

Adds punch and pepperiness to salads, and does the same when stirred into pasta and risottos. It complements cheese and tomatoes perfectly too, so it’s ideal as a pizza topping.

Baby leaf spinach Buttery and earthy, spinach complements a wide range of dishes, raw and cooked. It’s particularly good with cream- or tomato-based dishes, so try in soups and tomato sauces, or enjoy on its own sautéed with a little butter and garlic.

SERVES

2-3

Red onion and shallot Perfect with salads topped with goat's cheese or feta.

Ingredients 1 red onion or shallot 1 tbsp balsamic vinegar 2 tsp soft brown sugar 2 tbsp olive oil Salt and black pepper METHOD Combine the onion, vinegar and sugar, then season. Leave for about an hour.

Add the olive oil and stir well.

Radicchio or red chicory With deep-red-purple leaves, this member of the chicory family really stands out. It has a bitter flavour that works well with sweeter lettuces such as iceberg, romaine and butterhead, and goes well with soft, rich cheeses like baked camembert or dolcelatte.

SERVES

4

Sesame and soy dressing This Asian-style dressing is a real crowd-pleaser.

Butterhead Butterhead has soft, bright green leaves and, as the name suggests, a buttery taste with a floral quality. Enjoy with other delicate flavours such as white fish, chicken or vegetables.

Frisée These curled leaves tinged with yellow and green have a crunchy stem and add a lot of texture, but can be very bitter.

INGREDIENTS 2 tbsp soy 2 tbsp toasted sesame oil 1 tbsp groundnut oil Juice of 1 lime ¼ tsp chilli flakes 1 tsp honey METHOD Add all ingredients to a small bowl, mix together and serve.

caterer connections July/aug 2018

49

st a l e h T . . . d r o w

The best advice I’ve ever been given…

Achieve one thing every day, no matter how small

ture…

My plans for the fuday I’d love to One retire by the sea, cooking simple food for satisfied customers

Simple pleasure?

Cheese and wine

Mark Rigby, Premier Foods’ Executive Chef and Head of Foodservice Innovation, shares his career highlights so far

M

ark began catering in 1988 as a student at Tameside College where he won ‘best student’ for two years running. He was then offered a role at the Café Royal in London and from there spent six years in a number of hotels and restaurants including The Dorchester and The Mayfair Intercontinental. During this time he also gained his City & Guilds 706/3 under John Huber.

In 1996 he moved into product development, developing many products across the food industry, through retail and foodservice. In 2002 he headed up the Development Chefs Network, which supports food developers and best practice in NPD across the UK. During this time he also wrote and validated a degree course on NPD with Professor David Foskett MBE.

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caterer connections july/aug 2018

My first job in catering was…

A government youth training scheme catering for local businesses in Manchester, where I earned £25 per week

If I wasn’t a chef, I’d be…

An engineer. After leaving school I completed an engineering apprenticeship which gave me a great grounding in food manufacturing. Although, at the time, jobs were scarce.

In 2005 Mark began working at Premier Foods as Executive Chef, supporting the sales function through innovation and culinary sales initiatives. “No two days are the same at Premier Foods,” he said.

“One day I could be running customer demonstrations or attending trade shows, and the next I could be presenting concepts to our commercial and marketing teams.”

During his time at Premier Foods, other achievements include: 2011 Created the Craft Guild of Chefs

Family Food Appreciation Workshop programme and aligned this with LACA (Lead Association for Catering in Education), with sponsorship from Marks & Spencer

my last meal…

I love breakfast so it would be eggs Benedict without a doubt!

2012 Two TV appearances in Jimmy

and the Giant Supermarket, and later that year on Jimmy & Jamie’s Food Fight Club

2013 Underwrote the Culinary Arts Degree for Birmingham University

2014 Won the Craft Guild of Chefs Chairman’s Award, for services to the industry and have been a steering committee member since 2011 2015 Created UK culinary support for Universal Infant Free School Meals (UIFSM) with the Craft Guild of Chefs and LACA

2016 Culinary judge for the Craft Guild of Chefs