Caterer
connections Nov/Dec 2018
The magazine exclusively for catering professionals
christmas spirit It’s time to go premium
get the party started
Our guide to celebrating this Christmas
Dare to be different Stand out from the crowd
Christmas From baubles to beer, tinsel to turkey, this issue is packed with festive tips
is here!
real success stories • latest news • recipes AND meal ideas
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Consumers are looking for a quality range at Christmas
36% of consumers are likely to pay extra for a better quality drink than they would usually choose over the festive period Source CGA Christmas Report
87594_MULTIBRAND_CAT_RETAILER_AD_A4.indd 1
24/09/2018 16:29
Hello. . .
…and welcome to your festive edition of Caterer Connections. Are you in the Christmas spirit yet or are you firmly burying your head in the sand and waiting for the whole thing to blow over? Without a doubt, we’re heading into the busiest time of the year and so even if Christmas isn’t your thing, this is a great chance to get bums on seats and really boost your bottom line. This issue is jam-packed full of festive goodies to help you make the most of it. The festive period is a key time for customers to trade up so on page 24 we look at how you can premiumise your drinks offering, with mixology advice and cocktail recipes that’ll get your customers’ taste buds tingling (and your till ringing). When it comes to the Christmas feast, you’d be forgiven for instantly thinking of the traditional roast, but you may be surprised to know that more and more of us are choosing a totally different option for the big day. Many families are opting to rock the boat and head out for an Indian, Thai or Chinese meal instead. Could this be an opportunity for you on the big day? Head to page 42 for inspiration for an alternative Christmas. And Christmas isn’t just for restaurants and bars – eateries large and small can use the festive period to their advantage. Over on page 35 we’re looking at the opportunities for quick-serve foodservice businesses at Christmas. From Christmas work parties to the ultimate party, New Year’s Eve, this really is the time to dress your venue to the max and prepare yourself for hordes of people flooding through your door. Get the champagne on ice and party poppers ready, we’re getting organised on page 46 and looking at what nibbles will wow new year revellers. Merry Christmas and see you next year!
’
Les & Martin s
top FESTIVE TIPS:
1
look back Take a look at your data from last year. What worked well, what didn’t? Don’t flog a dead horse and don’t be afraid to shake things up a bit to find what works well.
2
find a niche Take a look at what your competition is doing, or more importantly, what tricks they’re missing. Find a niche for your venue, whether that’s offering an alternative to the traditional Christmas roast or hosting a live music night on New Year’s Eve, the world is your oyster.
3
GO SOCIAL Remember the importance of marketing yourself and your festive offering. Your customers aren’t going to know what you’re planning if you don’t tell them. Head to social media and offer an incentive to encourage people to visit your eatery this Christmas.
caterer connections nov/dec 2018
16:29
05
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www.premierfoodservice.co.uk
15/08/2018 09:47
In this issue FEATURES
18
profile: sligachan hotel We visit a hotel on the Isle of Skye with the wow factor
24
go premium at christmas Our guide to festive upselling and making the most out of premium
30
catering to all How to cater for those with dysphagia at Christmas
35 39 42 46
festive opportunities Get the most out of Christmas
Make a difference Could you help someone in need? Alternative christmas Bored of turkey? Panic not! party special Get the champagne on ice and the pigs in blankets ready
16
30
39 regulars
54 09 10
39
events Our round-up of the key dates on the horizon this festive season
News Latest trends and updates from across the foodservice industry
15 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 Unitas Wholesale. For Unitas 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 Profile photography Skye Commercial Photography Artworker Chris Gardner Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902263 or adam@thebrightmediaagency.com
what’s cooking The latest must-have products for your kitchen shelves
54
around the world We focus on what’s in season at Christmas around the world
58
Last word We grab five minutes with Head Pastry Chef Cristina Martinez caterer connections nov/dec 2018
09:47
07
Events
Make a
note
Our roun dates to d-up of the key keep on your over the festive se radar ason
3 November
7 November
Why not put a spin on the Brits’ favourite lunch by trying out some unusual flavours, such as fig and prosciutto or a grilled cheese with pears?
The Festival of Light, also known as Deepawali, is observed nationwide in the autumn season.
National Sandwich Day
5 November Guy Fawkes Night
Also known as Bonfire Night, treat customers to traditional foods like chilli or toffee apples while they enjoy the fireworks.
Diwali
9 november– 5 january
Manchester Christmas Market (9 Nov–22 Dec) Edinburgh Christmas Market (16 Nov–5 Jan) Belfast Christmas Market (17 Nov–22 Dec) Cardiff Christmas Market (15 Nov–23 Dec)
From Manchester to Edinburgh, Cardiff to Belfast, Christmas markets attract thousands wanting to try traditional delicacies and gifts for loved ones.
30 November St Andrews Day
The official National Day of Scotland, take advantage of celebrations happening across Scotland with traditional music, dance and food.
1 December National Pie Day
Brits spend more than £1bn on pie each year, making this celebration a perfect excuse to create interesting new flavours
8 December
National Brownie Day
Is it fudge? Is it a cake? Whatever you see a brownie as, the fact is that everyone enjoys them, so why not have a whole day dedicated to them?
25 December Christmas Day
The holiday season is often the busiest for catering professionals. Prepare yourself for a hectic yet cheerful few weeks celebrating all things festive.
31st December New Year’s Eve
This has the potential to be your busiest evening of the year, so stock up on prosecco, get in a band or a DJ and watch the punters fly in.
6 November
National Nachos Day
A Mexican dish enjoyed globally, try having a ‘dip station’ so customers can create their own take on the classic. caterer connections nov/dec 2018
09
News
lousy problem
The world’s salmon stocks are depleting thanks to plagues of parasitic sea lice disrupting salmon farms around the world. Farmers worldwide consider sea lice the biggest threat to their industry and say the persistent problem is making the fish more expensive for consumers. It may be an idea to consider other fish options for your menus. Explore what’s popular with your customers, and what gives you great margins.
Make it count
New government plans aiming to halve obesity levels could see restaurants, cafés and takeaway outlets being forced to display calorie counts. The new plans will see a consultation on the introduction of ‘clear, consistent calorie labelling’ on menus. It’s estimated that around 1.4 million children aged between 2 and 15 are currently considered obese in England and meeting this ambitious target would mean approximately 700,000 fewer obese children. Can you get on board and offer calorie guidance and nutritional info on your menu?
CLEAR WINNER
LOCAL SHOP QUALITY FOOD
®
2018
AWARDS
10
caterer connections nov/dec 2018
WINNER
Landmark Wholesale’s own-brand water, Sun Spring, carried off the top prize in the ‘Other Soft Drinks’ category at the Local Shop Quality Food Awards 2018, held on Thursday 27 September at Grosvenor House Hotel, London. Celebrating selling more than a million bottles since launch earlier this year, three new flavours are being added to the range: Apple and Blackcurrant, Lemon and Lime, and Kiwi and Strawberry, all in 500ml sports cap bottles at 45p RRP. Anna Roddis, Trading Controller at Landmark Wholesale, said, “We’re delighted to have scooped this prestigious prize at the Local Shop Quality Food Awards. With the crackdown on sugar at the forefront of many customers’ minds, water is becoming an increasingly popular alternative to sugary drinks. With a value offering but a premium feel, Sun Spring is ideal for foodservice and catering formats.”
Summer sun struggle
one three in
FISH CAUGHT NEVER MAKE IT TO THE PLATE* *According to the UN Food and Agriculture Organization
The restaurant industry is starting to pick up once again after a troublesome two months of extreme hot weather led to dwindling sales, according to Coffer Peach Business Tracker analysis. Karl Chessell, director at CGA, said mixed spells of rain along with parents looking to occupy their children during the summer holidays may have contributed to the boost for the sector.
Huge food-togo growth It has been revealed that the food-togo sector is set to be worth £22.8bn by 2023. The figures, released by IGD RetailAnalysis, predict that the sector will reach £17.8bn in 2018, up 6.0%, growing at twice the rate of grocery retail overall. The company expects a growth of £3.1bn for coffee specialists, having seen much focus on menu development, particularly in food but also in expanding the repertoire of cold drinks. According to the report, quick-serve restaurants have experienced healthy growth over the past year, and delivery has been a key driver here. Is delivery something you can take advantage of in your business?
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11
News
Think green Boost your green credentials with crisps in recyclable packaging. Campaigners are lobbying for an eco-friendly alternative to current packets after the dangers of plastics were highlighted in David Attenborough’s Blue Planet II. Could you be ahead of the game in the war on plastic and offer crisps in recyclable packaging?
Healthy does it
Skills shortage A report backed by industry figures and MPs is pushing for a change of culture in catering to help address a shortage of skills in the industry. This follows a push to refresh the face of catering, voiced by industry figures such as Raymond Blanc, who has previously claimed the industry is too tough with a lack of structure, empathy and support. The report states it is now time to ensure the message of a changing culture in catering is promoted “in a crossindustry, nationwide campaign aimed at schools, further education, government, parents and other influencers”.
The Government’s top nutritionist, Dr Alison Tedstone, is encouraging coffee shop owners to be transparent when naming items on their menu. This follows concerns that healthysounding names for treats such as lemon and poppy seed muffins may mislead consumers to think the snack is healthier than it is. INCLUDE healthy items on your menu with varying fat content milk options, and don’t forget gluten-free CHOICES
Just the tonic
We’ve got good news; horticultural experts have revealed that the future of British gin is safe, despite declining Juniper tree numbers. Since May 2013 horticulturalists have been collecting juniper seeds from across the country to help conserve the declining species, and have so far ‘banked’ 5.8 million seeds from 6,500 UK trees.
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caterer connections nov/dec 2018
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8 16:03
What you should be stocking during the winter months
same Old jamaica, new packaging The UK’s number one ginger beer brand, Old Jamaica, has updated its packaging with a bold, vibrant Caribbean design. Made with authentic root ginger from Jamaica, this is a soft drink for the grown ups.
Whats ’
cooking FRUITY PIE FILLINGS FOR ALL These high-quality pie fillings are bursting with fruit and have a taste that’s second to none. Perfect for pies, crumbles and other comforting winter dishes, these seven different fillings offer fantastic value for money and really help caterers’ margins. Choose from Bramley Apple, Blackcurrant, Mincemeat, Red Cherry, Strawberry, Apple Sauce and Cranberry Sauce.
SOMETHING A LITTLE BIT SAUcy If you’re looking for a high-quality selection of condiments and sauces to accompany any dish, this range of table sauces from
Caterers Kitchen is the perfect solution. Whether you’re serving steak, salads, fish or the traditional roast, there’s a matching sauce to suit.
jump on board the gravy train TASTY TEETOTAL TIPPLE
A refreshing fruit cider, Old Mout Berries and Cherries Alcohol-Free is a great option for fruit cider lovers looking to moderate their alcohol intake, without compromising on taste. Perfect for designated drivers this Christmas.
A new and improved Bisto Gluten-Free Gravy is now available to buy. The new recipe comes in free-flow granules, making it easier to use and, offering even better value, the pack yield has been increased, producing 30 litres of gravy instead of 27. caterer connections nov/dec 2018
15
E L B A T A E B N THE U ACK RANGE SN GLUTEN-FREE 94 CALORKIES PER PAC
R O F S R E T A C ...THAT EVERYONE!
STOCK UP
TODAY!
8224 Caterer Connections DPS.indd All Pages
* ! D N A R B T THE UK’S NO.1 NU
6X BNINGEGAERREST
E G N A R P K E H T O T W NE
d e i fr t no d e p p po
*AC Nielsen Data Impulse Market MAT 11.08.18.
THA ND* NUT BRA SOURCE OAF ND PROTEIN FIBRE! HIGH IN
EXCEEDINGLY ENGLISH CRISPS 24/09/2018 16:00
Profile
A lasting lega 18
caterer connections nov/dec 2018
Below: Seumas’ Bar is home to an impressive collection of more than 400 malt whiskies from every corner of Scotland
Left: husband-and-wife team Deirdre and Gary stand in front of the Sligachan Hotel, which has been part of Deirdre’s family for more than 125 years
Nestled in the heart of the Cuillins on the Isle of Skye is a legacy that husband-andwife team Gary and Deirdre are busy safeguarding for future generations
gacy
misty haze hangs over the formidable Cuillins on this bright and breezy Monday morning, and husband-andwife team Deirdre and Gary Curley are settling down with a mug of steaming coffee to talk Caterer Connections through what has been a busy year for them at the Sligachan Hotel on the Isle of Skye. “People come from all over the world to see them,” Gary says while looking out over the iridescent mountains as the sun bounces off them. “It’s one of the things that makes it so special here.” And it’s not hard to see why. Nestled in the heart of the Cuillins, the immediate tourist-pull of the Sligachan Hotel is obvious. The views are breathtaking, and it could quite easily be in the set of Lord of the Rings. And it’s not just the surroundings that are impressive. With open fires, cosy bars and a stylish restaurant, a micro-brewery on-site, a small climbing museum with guest information dating back to the 1800s and incredible views of Loch Sligachan from the Collies Lounge, this really is a cosy country retreat to die for. Gary and Deirdre only came to the Sligachan Hotel in March 2018, so it’s been a whirlwind of a year for them. Add in a caterer connections nov/dec 2018
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Profile
Look after tip every part of your customer’s journey. From when they book a room AND CHECK IN, to when they return home, we want to make sure every second is perfect nine-year-old son and a baby on the way, and it’s a tornado that doesn’t look like it’ll be settling down any time soon. “Crazy would be a good word to use,” Gary laughs. “It goes without saying that hospitality is a demanding line of work and it can be difficult in terms of hours, but we love what we do and we wouldn’t have it any other way. I see hospitality as a public service – our job is to make people happy. This hotel embodies the spirit of Scotland and the heart of Skye – it’s a real a home from home and something we’re going to work incredibly hard to protect.”
Keep it in the family
This isn’t just business for Gary and Deirdre – it’s personal. The Sligachan Hotel has been part of Deirdre’s family for more than 125 years and, as is the case with any legacy, they both know the importance of treasuring it. “It was my grandfather’s uncle who opened the hotel back in 1893. He then gave it to my grandfather, who gave it to my parents. I grew up here,” Deirdre says. “I have so many happy childhood memories running around and helping out. I always thought that one day it’d be nice to come back to run it, but both Gary and I knew we wanted to work in other places first.” Before returning to the family-run hotel, Deirdre decided to learn the trade elsewhere. “I spent some time as events and sales manager at the Crowne Plaza in Glasgow. That was a fantastic opportunity and I learned a lot. I also worked with British Heart
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caterer connections nov/dec 2018
Foundation, and I’m really glad that I had the opportunity to gain some fantastic experience elsewhere that I could then apply to my own business.” Gary is no newcomer to the hospitality industry, either. “ My mum also worked in a hotel, so I’ve grown up in hotels too. So, we’re both very used to the industry,” he says. Before joining the hospitality industry professionally, Gary worked in the pharmaceutical industry and last year he was selected to take part in a six-month leadership development programme led by Entrepreneurial Scotland in partnership with Babson College in Boston, which has ranked No. 1 in the world for entrepreneurship education for the last 25 years. “The hotel has meant a lot to my family throughout the years,” Deirdre says. “There’s something enticing about being the next generation that sees it through the next twenty-or-so years then hands it on to the next generation. We’ve got lots of plans in place and even more ideas; it’s incredibly exciting for us and the hotel.”
Food for thought
The Sligachan Hotel is home to a delicious array of fresh, local produce and seafood served in the HARTA restaurant. In Seumas’ Bar, walkers and tourists can find a lively place to wind down after a day exploring the Cuillins and enjoy a range of light snacks, freshly landed seafood, wholesome pub fare and daily specials.
As a manager, tip you should lead by example. Don’t hide away in the back doing paperwork; you should be showing and setting the standards you want YOUR STAFF to achieve
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21
Profile
Look after tip your staff. We pride ourselves in staff development and want to create opportunities at all career stages. if your staff are happy at work, customers will pick up on that “The Skye scallops are my favourite,” Deirdre says. “In fact, I’m constantly craving them at the moment, but I think that’s because I’m pregnant and I know I can’t have them,” she laughs, rubbing her stomach. Nothing stands still at Sligachan Hotel, least of all the menus. “ We tweak our menus as the seasons come and go,” Deirdre says. “We do have mainstays such as steak and burgers which will be there in one form or another all year round, but everything we cook is completely fresh and locally sourced where possible, so our menu and specials board reflect what’s in season. We believe in quality over quantity, so we find we never have a problem with having too much stock – we sell out all the time, but that’s a nice problem to have! “Our Sunday carveries are incredibly popular, too. We can serve upwards of 200 every week. They generally sell out during lunch service.”
On the rocks
Seumas’ Bar is also home to an impressive collection of more than 400 malt whiskies from every pocket of Scotland, sure to please those who wish to sample some of Scotland’s ‘Uisge Beatha’ (water of life). Proof of the bar’s popularity lies in its title of ‘Whisky Bar of the Year’, which it has maintained for four consecutive years. “Our staff are fully trained in whisky,” Gary says. “They can tell our customers in detail about the location and types of whisky. Now
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caterer connections nov/dec 2018
that it’s heading towards Christmas, we definitely notice a spike in our alcohol sales. Customers definitely tend to spend a bit more, and we get a lot of company parties which helps our premium brand sales. It helps that our whisky prices are very reasonable, bearing in mind we have whiskies that are worth thousands of pounds and as old as the 1950s.” Each bottle of wine is hand-selected by Gary and Deirdre, with a story to tell about each one. Real ale is also available on tap in Seumas’ Bar, much of which is produced in the adjacent Cuillin Brewery, made from the fresh running waters of the Cuillins. “Our staff are all barista trained, too,” Deirdre adds, “and coffee is also a really popular choice for our customers. We’re really passionate about coffee – all the coffee we get sent is roasted on the day before it’s sent to us. At the moment we’re serving spiced latte, which is hugely popular in the run up to Christmas.”
The future’s bright
So, what next for this ambitious couple? “After New Year, we’ll close for a month and continue to renovate the hotel phase by phase. We are also adding in a gin bar, which we are expecting to be hugely popular with our customers,” Gary says. “We’re already almost fully booked for next summer, which is incredible, and we already have nine weddings booked for next year and bookings for 2020 and 2021 too. We’re still just settling in, and we have so much to look forward to.”
FACT FILE
23% increase in
food sales
since last year
125 years in business
200 more than
carveries sold
every week
400 malt
whiskies
two
phases of
refurbishment caterer connections nov/dec 2018
23
Christmas drinks
It’s time to shine
Christmas is a magical time, not just for revellers, but also for your bar’s bottom line. Here’s our guide to festive upselling and making the most of your premium products
I
t’s no surprise for anyone working in bars, restaurants, pubs and clubs that Christmas isn’t just the most wonderful time of the year, it’s also the busiest. And, if you play your cards right, it can also be lucrative as customers are happy to splash the cash and indulge themselves during the festive season. We know that Christmas, with its glitter, tinsel and festive tunes, is a time when customers are happy to trade up. Whether they’re enjoying a meal, a night out or a Christmas party, customers are far more likely to try a more luxurious option such as cocktails or bubbly than at any other time of the year.
Spirits are rising
Christmas is a time when premium brands really shine and upgrading from a house brand to a premium brand could result in hundreds of pounds in takings. Upselling products is a huge opportunity in the on trade where bartenders and waiting staff can encourage customers to try out premium spirits. To do this effectively, your staff need to know the products and have
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caterer connections nov/dec 2018
the confidence to talk about them and explain why this particular drink would be a great option for the customer to try. This could be upgrading to a premium spirit with an unusual serve, or trading up to a premium wine or champagne.
Mixing it
It’s no surprise that many Christmas revellers will treat themselves with a cocktail or two. According to recent research by leisure market consultants CGA Strategy, the cocktail market is now worth more than half a billion pounds. A staggering 400,000 cases of spirits are used in cocktails with the mojito the number one choice for thirsty customers. And, best of all, the research shows that cocktail drinkers are more likely to be satisfied with their experience and return to your venue.
Trading up
The average on-trade outlet stocks four vodka brands which usually comprises one standard and three premium brands. A recommended range could consist of
Smirnoff Red as the standard option with an upsell to Absolut Blue. For more high-end venues Absolut Blue would be the perfect vodka to have as your pouring spirit, with an extended range including the likes of Grey Goose and Belvedere. A clear pricing ladder can help customers trade up to more premium brands when they want to treat themselves or if they feel that a premium brand is better suited to their experience.
Seeing is believing
Visibility is key to highlight your great range and specialist serves. Could you offer a festive range of cocktails placed on all tables? Or, a category focus such as a menu of gin or vodka with key serves is a brilliant way to drive up sales. Remember, the best POS that any on-trade outlet has is their staff. CGA’s research shows that 55% of cocktail drinkers ask bartenders for advice on what to try. Make sure your staff understand the ingredients so they can offer wise advice. While it might sound simple, the key driver for choice is taste. At a time when
Absolut Espresso Martini Add 50ml Absolut, 25ml Kahlua, 50ml espresso and ice to a shaker Shake well Strain into a cocktail glass and garnish with a coffee bean
you know customers will be looking for a more premium offer, it’s essential that you list all of the brands going into your cocktails. This is essential if you need to justify a higher price tag as 86% of consumers say they are much more likely to try a cocktail if they have heard of the spirit brands included.
End with a flourish
While they may look like an elaborate finishing touch, the garnishes with cocktails actually do enhance the flavour. While a garishly coloured paper umbrella may not contribute anything to the enjoyment, fresh herbs such as rosemary, thyme, basil and mint are becoming hugely popular in cocktails. The rising popularity of more unusual gin and tonics is a great example of this trend. Don’t forget the importance of glassware when presenting your drinks. Serving cocktails in copper containers, bespoke tea cups, frosted glasses or the classic cocktail glass, is guaranteed to deliver the wow factor and encourage your customers to come back for more.
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Christmas drinks
Top trends for 2019 We’d be doing you a disservice if we didn’t look ahead to what drinks trends we can expect to see in the year ahead, so here’s our rundown of the big sellers for 2019. In the pink The past couple of years have seen a surge in pretty pastel shades with rosé wine and pink gins leading the way. With Beefeater Pink Gin experiencing 48% volume growth during 2018, the trend for all things pink is showing no sign of slowing down.
Beefeater Pink Pour 50ml of Beefeater Pink over ice Fill with tonic Garnish with lime and cranberries
Fizzing with excitement Our love affair with a splash of sparkly looks set to continue with sales of prosecco, cava and champagne continuing to grow. Local beer for local people Sales of craft ales look set to continue their meteoric rise and with more and more consumers liking to know the provenance of products, it pays to research local breweries and create signage in your venue to show any local products. Gin’s a winner It’s been 2018’s top tipple and 2019 looks set to be more of the same. Keep an eye out for more unusual-flavoured gins and fruity gin infusions. Pair them creatively with a range of high-quality tonics, delicious garnishes and beautiful glasswear and gin sales will continue to rise. Zero alcohol With low- and no-alcohol beers improving all the time, there’s now far more choice for those choosing not to drink. And spirits are now embracing the booze-free market, with alcohol-free gins, wines and proseccos increasing in popularity.
Take advantage of every occasion With beer and cider sales totalling more than £1.25 bn over the Christmas season, it pays to follow Heineken’s festive advice:
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caterer connections nov/dec 2018
Girls night out Female bonding occasions are growing so capitalise on this with flavoured ciders, and offer them dressed with fresh fruit to create a premium serve.
Young groups Young and mixed gender groups will often arrive spontaneously and having no fixed plans means that they’ll go with the flow. Teach your team to suggest easy drinking packaged beers and sharing food that’s casual and relaxed.
Jameson Caskmates Irish Coffee Add a teaspoon of brown sugar to a heatproof glass Pour in hot coffee Add 50ml Jameson Caskmates Using the back of a teaspoon pour slightly whipped cream over the surface of the coffee until it hits the rim of the glass
Absolut Pornstar Martini Muddle a slice of fresh pineapple in a shaker, then add 50ml Absolut Vanilla, 20ml passion fruit purĂŠe, 15ml vanilla syrup and the pulp of half a passion fruit Shake and strain into a cocktail glass Garnish with half a passion fruit and serve with a side of prosecco
Big Night Out For customers who arrive late or are on the way elsewhere, speed of service is key so bottle serves will get them ready to party.
Non-drinkers There are now 5.5m adults who abstain from alcohol in the UK. The rate of sale is smaller than alcoholic beers so limit your selection to one or two recognised brands. Make sure they’re visible in your fridge.
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Christmas drinks
Drinks of Christmas past While for many, mulled wine, mulled cider and a festive glass of fizz signify Christmas is here, that hasn’t always been the case. Here’s our round-up of top tipples from years gone by
1970s
No Christmas was complete without a Snowball. A shot of Advocaat mixed with lime juice and lemonade was a real party starter.
The cocktail of choice was a Harvey Wallbanger, combining vodka, fresh orange and a Galliano float.
diamond White This cheap pale cider was most teenagers’ introduction to alcohol and they didn’t come much more popular than Diamond White.
1990s
Light sparkling perry Babycham, complete with its signature shallow glass, was known as ‘the happiest drink in the world’.
Harvey Wallbanger
1980s
Cinzano Bianco
The eighties was a time when cocktails really came into their own and few drinks were as popular as the Long Island Iced Tea, combining alcoholic powerhouses vodka, tequila, rum, gin and triple sec with ice and a splash of cola and, occasionally, some sour mix.
Every alcohol cabinet in the 1980s would have a had a bottle of this Italian Vermouth which went down a little too easily…
Alcopops burst onto the scene in the 1990s, tasting like fizzy pop but packing a punch in the alcohol stakes. From Hooch to Reef, WKD to Bacardi Breezer, there was a flavour and lurid colour for everyone.
Smirnoff, the well-known vodka brand, really took off in the nineties, with V&Ts a popular choice in bars and clubs while its bottled Smirnoff Ice proved to be a runaway success.
Vodka and cranberry
Another popular combination was a vodka and cranberry for those wanting that healthier option.
Lambrini girls just want to have fun, or so the advert claimed, and Lambrini was indeed one of the most popular wine choices of the decade, despite actually being a perry.
2000s
A classic order in this decade was a Malibu and coke for an instant shot of summer sunshine.
The 2000s is the decade that brought the theatrical Jägerbomb. Originally this was a shot of Jägermeister dropped into a glass of beer, but later the beer was replaced by an energy drink.
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Dysphagia
improve the tip presentation by freezing the salmon mousse into moulds and defrost on the plate before serving
Indulgence Christmas is a time to indulge and for those with dysphagia, it should be no different. Here’s our guide to getting your care home and hospital festive menu just right
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T
is the key
he festive period is traditionally a time for family, friends and celebrations and we all know that a huge part of this is indulging in delicious, seasonal food. While roast turkey and all the trimmings is a firm festive favourite, what are the options for those in care homes and hospitals who struggle to eat? Dysphagia affects a staggering 60–70% of residents in care homes so it’s a very real
issue for those in foodservice to deal with. Dysphagia means ‘difficulty in swallowing’ which severely limits the type of food that can be eaten and as a result, those with dysphagia are at greater risk of malnutrition, dehydration, aspiration pneumonia and choking.
Joining the celebration
With so many patients and residents struggling with dysphagia, it’s crucial that
Smoked Salmon and Cucumber Prep time: 10 mins Cooking time: 1 hour For the salmon mousse 240g skinless, boneless hot smoked salmon fillets 175ml Bisto Béchamel Sauce (made up as per instructions) 40g horseradish sauce (sieved) 10g Sosa Gelcrem Cold (cut to 4mm cubes) Salt and cayenne pepper (to taste) Juice of 1 lemon For the cucumber juice 500g cucumber (deseeded and chopped) For the cucumber gel 300ml cucumber juice 25g Sosa Gelcrem Cold 5g sugar Salt (to taste)
Method For the salmon mousse, blend together the salmon, Bisto Béchamel Sauce and horseradish sauce in a food processor until smooth. If needed, push through a sieve to remove particles. Season the mixture with salt, cayenne pepper and lemon juice. Add the Sosa Gelcrem and mix well. Leave to stand and thicken before completing Level 4 texture checks. To make the cucumber juice, remove the seeds with a spoon and roughly chop the cucumber. Freeze before use. Blend the cucumber to extract the juice and pass through a sieve to remove any particles. For the cucumber gel, blend all ingredients together until fully combined. Allow to stand for a few minutes to thicken, and then blend again to give a glossy finish to the gel. Complete the Level 4 texture checks.
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Allergens Celery, milk, soya, fish, sulphites, mustard
care home and hospital caterers know how to create nutritious, tasty meals that are suitable. And, at Christmas, it’s essential that patients and residents don’t miss out on festive treats when those around them are tucking into traditional Christmas menus.
Recipes for success
Thanks to the new International Dysphagia Diet Standardisation Initiative (IDDSI) Framework, making delicious dishes using store cupboard ingredients and presenting them so they look appetising is now possible, ensuring those suffering with dysphagia don’t have to miss out on the festive fun. Premier Foods launched a Healthcare
Solutions Programme in 2012 which supports the healthcare channel. This includes a number of guides, including for dysphagia, which offer creative recipe ideas and tips for those in foodservice. “With a whole host of dysphagia Christmas recipes under our belt, including a Roast Turkey Dinner, Christmas Cake, Mince Pies and Christmas Pudding, we have ensured those living with dysphagia get to experience a full Christmas spread. Smoked Salmon and Cucumber and a Chocolate and Baileys Cupcake, delicious Christmas sweet and savoury recipes have been included below for caterers to try something new this season,” said Mark Taylor, Foodservice Customer Controller at Premier Foods.
Dysphagia: What do you need to know? what you need l You’ll need a high-powered food processor and/or a liquidiser or handheld blender, and a sieve to create purées l A plastic teaspoon, metal fork and a plate to test the consistency l Mould shapes for presenting the food, such as a ring mould or shaped cutter. Piping bags with different nozzles and small glass dishes or shot glasses for desserts Foods that work Lots of foods work by softening them first with liquid, but always use a liquid that adds nutrients, such as fruit juice, cream, yoghurt or gravy. Even foods you wouldn’t expect, such as flapjacks, cheesecake bases, Yorkshire puddings and pizza, can all be softened with a liquid prior to puréeing. Foods that don’t work l Fibrous vegetables such as leeks and string beans that can be chewy l ‘Floppy’ vegetables such as lettuce or cucumber l Peas, grapes or foods with a pith or skin l Rice, cous cous and sticky foods, such as marshmallows l Anything that changes texture in the mouth, such as jelly, ice cream or watermelon
What are National Food Texture Descriptors? The National Food Texture Descriptors detail the type and textures of foods needed by individuals who have dysphagia. There are four different types of textured dysphagia diets which are: l Descriptor B, a thin purée that can’t be eaten with a fork. It should spread out if spilled and can be poured, piped or moulded. A light disposable teaspoon must be able to stand upright if the head is covered. If it doesn’t, it’s too thin.
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Dysphagia
Descriptor C, a thick purée which should hold its shape on a plate or when scooped. The prongs of a fork should make a clear pattern on the surface. It can be piped, poured or moulded. l Descriptor D, pre-mashed: these meals need little chewing and have a thick, smooth sauce. Any fluid, gravy, sauce or custard must be very thick. It holds its shape on a plate or when scooped, cannot be poured and doesn’t spread when spilled. l Descriptor E, fork-mashed: this contains lumps no bigger than 15mm in size, is served with a thick gravy or sauce and can be mashed using a fork. Any fluid, gravy, sauce or custard must be thick. A light disposable teaspoon must be a ble to stand upright if the head is covered. l
thick and thin To achieve the right consistency when cooking and blending foods, you can thicken up or thin down the food. To thicken, you can use one of the many specialist thickening agents available as well as ingredients such as Paxo and Smash. If using thickening powders, remember to allow enough time for rehydration as some powders take a few minutes to take effect. Leave it to stand and then test it against the descriptor checklist above before serving. To thin the consistency, you can add a liquid but be aware that this will reduce the flavour and also dilute the nutritional value of the dish. Patients with dysphagia, particularly those who require a thin purée diet, can be at a greater risk of malnutrition, therefore some fortification may be required to counteract this when thinning. To enhance the flavour, you could use stock or gravy to thin down your dish. Regardless of which diet is needed, what is essential is that the food looks appealing. Think about blending the elements of a meal separately. A roast dinner, for example, could all be puréed, but think about placing vegetables into shaped moulds or piping some of the elements onto a plate. Layering food is another great way to keep it looking attractive, especially for cottage pies or desserts.
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SERVES
10
Allergens Milk, egg, gluten, soya, wheat
Chocolate & Baileys Cupcakes Prep time: 10 mins Cooking time: 25–35 minutes For the chocolate cake 500g McDougalls Chocolate Sponge Mix (cooked as per instructions) 500ml Ambrosia Custard Baileys (to taste) For the icing 175ml double cream 150ml Ambrosia Custard Baileys (to taste) Method Blend the cooked McDougalls Chocolate Sponge Mix to a fine crumb. Add the Ambrosia Custard and Baileys then blend to a smooth purée. Complete the Level 4 texture checks. To make the icing, combine the double cream, Ambrosia Custard and Baileys. Whip together until you achieve a thick consistency. Complete the Level 4 texture checks.
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Try to add as many nutrients tip to recipes to ensure the meal is packed with goodness, such as orange juice to a chocolate cake or sweet potato to mashed potato
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Southern Berry Sour POUR 50ML SOUTHERN COMFORT, 100ML CRANBERRY JUICE, AND 50ML FEVER-TREE SICILIAN LEMONADE INTO A GLASS OVER ICE. ADD 6-7 CRANBERRIES AND GARNISH WITH A ROSEMARY SPRIG. STIR GENTLY AND SERVE.
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Quick serve
the When it comes to feeling festive, it pays to get into the mood even if you think Christmas opportunities are few and far between. Whether you sell chips, coffees or kebabs, there’s still plenty of ways to make Christmas the most wonderful time of the year caterer connections nov/dec 2018
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Quick serve
Food for thought
Here’s some ideas for your venue to get you jumping into the Christmas spirit:
Coffee/Sandwich shop Rather than the classic chicken salad, why not offer a roast dinner special packed with turkey and stuffing? Could you offer some hot pigs in blankets on the side? Freshly baked mince pies are sure to go down a treat too.
C
hristmas is finally here, complete with tinsel, turkey and all the trimmings and, as they say, it’s the most wonderful time of the year, especially when it comes to giving your bottom line a boost. However, before you flick the page and assume we’re referring to large venues with huge budgets, Christmas is also packed full of opportunities for quick-serve venues too. Whether you run a kebab shop, pizzeria, chip shop or coffee shop, don’t just assume that because customers might not be coming to your venue primarily to celebrate Christmas you can’t get involved in the festive action too. Quick-serve venues see a spike around in
Christmas is packed full of opportunties for quick serve with consumers treating themselves 36
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activity the festive period, as day-to-day eating habits go out of the window during this period for most people. Whether it’s grabbing a kebab on the way home from the work Christmas party, or heading to the local sandwich shop for lunch while Christmas shopping, plenty of consumers allow themselves to spend a little more and treat themselves in the lead up to Christmas.
Festive promotions
That said, people will be looking for a bargain more than ever during the festive period. This is a great chance for you to create a real point of difference against your competition. Whether it’s offering a free soft drink when customers spend more than £5, a free bottle of beer when they spend more than £10, or an additional side or dessert, there are plenty of ways you can cash in with a festive promotion.
Keep your staff informed of your promotions so they can look out for opportunities to upsell, too. Also, make sure to let your customers know. Head to social media to publicise promotions and seasonal “if you’re fed up of turkey, why not visit us?” messages, and don’t forget traditional leafletting to make sure the message spreads.
Jingle bells
Now we know that not everyone is desperate to get into the festive spirit but adding tinsel to your windows, a Christmas tree in the corner and sticking on a Michael Bublé playlist might be a good way to attract customers to visit your venue. No one likes Scrooge at Christmas time and, when given the choice, customers will always opt to visit somewhere with a warm, welcoming atmosphere, plus it will also impact on how long they stay and how much they spend.
Kebab shop If you have a hot drinks machine, how about offering 50% off hot drinks? Alternatively you can offer something slightly different: we’re thinking a turkey and stuffing kebab or, if you know your customers don’t want to mess with the classics, why not incentivise them to treat themselves a little more with a festive meal deal including a drink and side?
Chip shop How about offering something slightly original and festive to spark customers’ interest, such as a limited edition pie, or a more premium fish such as seabass? If you know your customers won’t fancy that, why not offer a money-off deal when you’re buying for more than one person, or include soft drinks and sauces when they spend over a set amount?
Burger van Customers are far more likely to treat themselves and opt for more expensive options at Christmas time. Make the most of customers spending a little more and offer premium options such as a steak burger with a variety of cheeses, such as cheddar, brie or gorgonzola. You could also offer a meal deal and offer a discounted hot drink alongside a full meal, or 2-4-1 on the more premium options.
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Make a difference
Time to make a
difference
47%
increase in the number of three-day emergency supplies provided by Trussell Trust food banks last December
Christmas is supposed to be magical, but for some it’s anything but. Can you make a difference this festive period?
W
hat comes to mind when you think of Christmas? Presents, feasts of turkey and roast potatoes, plenty of chocolate and parties with prosecco flowing? Unfortunately for some the word ‘Christmas’ will conjure up a completely different image. Figures released last year revealed a 47% increase in the number of three-day emergency supplies provided by Trussell
Trust food banks last December compared to the monthly average for 2016/2017 financial year. An estimated half a million people will resort to using food banks this Christmas as their finances are stretched to breaking point, while thousands are likely to find themselves sleeping rough on our streets. As Christmas is the season of goodwill, this is the time to ask yourself what you could do to help. caterer connections nov/dec 2018
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Make a difference
How could you make a difference?
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Charity boxes on tills
Even something as simple as placing a charity box on your till could go a huge way to help those in need. This will encourage customers to donate some of their change or maybe even make a larger donation of their choosing. Many charities will provide cardboard collection pots for free or provide a free template to download that you can print yourself.
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Free meals
If you’re feeling particularly charitable, why not offer free meals on Christmas Day or Boxing Day to those who may not have anyone to spend the day with or have access to anything to eat at all? If you own a bar, café or restaurant, would you be able to open for just a couple of hours on Christmas Day to offer a free meal to someone who would otherwise be going hungry? This will also help to show your customers that your business isn’t just about your bottom line, which is a huge message to get out there.
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Cater for a charity event
Have you thought about using your expertise to cater for charity events? There are plenty of homeless charities that will have events around Christmas to raise funds. Sleep Out hosts several events throughout the year which see thousands of people sleeping rough on the street for a night to raise money for homeless people.
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Donate unwanted food and items to homeless shelters
Instead of throwing it all away, have you considered donating unwanted food to local homeless shelters at the end of the day? This works particularly well with short-date food that soon you will no longer be able to sell or make use of. Many cities have several emergency hostels or homeless shelters which are particularly stretched at this time of the year. Why not go one step further and arrange a collection at your venue? Ask customers if they have any old (but clean) clothing such as jumpers and coats, and blankets and bedding that they no longer want. Hostels and homeless shelters are also often in desperate need of other items such as toothpaste, sanitary products, gloves and so on, and anything you can help to collect will be greatly appreciated.
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Half a million people will resort to using food banks this Christmas
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Other ideas
Depending on who you cater for, there are plenty of ways you can make a difference to someone in need this Christmas. If you work for an elderly people’s home, for example, you could visit on Christmas Day with a free treat for the residents, especially those who don’t have visitors. This could perhaps be a festive hot chocolate or a mini Christmas cake. Could your canteen be used as a soup kitchen at the end of the working day? If you cater for a school, you could encourage the school to open for a few hours over the festive period to give to people in need.
CATERER
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EXCLUSIVE RANGE – love fo For all our products, check out Caterer Exclusive Range in depot now
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Alternative Christmas
An alternative
Christmas Bored of serving turkey and all the trimmings? Don’t get in a flap, Christmas doesn’t have to be centred around a big bird
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the average brit eats a whooping
6,000
calories on christmas day
A
h, Christmas. It really is the most wonderful time of the year, isn’t it? The sound of brass bands rings out in the streets while customers dash out of the cold and in to your venue to warm their hands on a cup of coffee or mulled wine. The smell of cinnamon and hot chocolate lingers in the air and of course, nothing is more delightful than Christmas dinner, right? The turkey, the stuffing, and who could forget the pigs in blankets – it’s essentially a Sunday dinner on steroids and who could want anything more? Well, a lot of people, so it would seem. More and more people are opting to dine out for their Christmas dinner on the big day itself. Not only that, it’s becoming frequently popular for families to choose to avoid the traditional feast and head out for something completely different. Whether it’s
curry, Italian, or Chinese – it’s not always a given that families will choose a turkey for their main course on the big day itself. Last year online food delivery service hungryhouse.co.uk revealed that at Christmas its phone lines were ringing off the hook thanks to thousands of Brits ordering none other than… pizza. And you might want to put down that glass and take a seat for this next bit because, believe it or not, the company sold a pizza every seven seconds on Christmas Day in 2016. Research has also revealed that takeaway chicken came in second place and burgers held their own as the third most popular takeaway on Christmas Day 2016. Chinese takeaway was discovered to be the most popular takeaway alternative to traditional festive grub in Scotland. Are takeaways something
you could get on board with at Christmas in your venue? And while we’re dropping bombshells, YouGov broke the news last year that only 52 per cent of Brits would actively choose to have turkey as their main meat on Christmas Day. Having said that, though, it is by far the most popular meat choice: 10 per cent of people would opt for beef, 8 per cent for chicken, 6 per cent for goose, 3 per cent for gammon or ham and 3 per cent for pork. A further 8 per cent would choose a vegetarian or vegan alternative – a trend that’s predicted to keep growing and growing over time. But don’t worry, the company also released a statistic that might help you to regain your faith in festive traditions – 85 per cent of people say their ideal Christmas dinner would still include roast potatoes (thank heavens). caterer connections nov/dec 2018
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Alternative Christmas
Back in the 1930s the average person had to work for a
week to be able to buy a turkey. Now it only takes 1.7 hours of labour
Rock the boat
It’s a tough job to make your venue stand out at Christmas. Is it possible to be really, truly inventive at Christmas? If the thought of the same old, same old of turkey, roast potatoes and stuffing is enough to make you roll your eyes already, have you thought about rocking the boat and trying something a little bit different this festive season? Before you bin your Christmas menus gleefully, it’s always worth putting out the feelers first. Have a chat to your customers or put a survey on your social media account and ask them directly how they would feel about a very different sort of menu this Christmas. With reports revealing that a huge 61 per cent of Brits are choosing to dine out on Christmas Day, offering something different to the traditional dishes could be a lucrative way to help your restaurant to stand out from the crowd. And let’s not forget, opting to move away from turkey doesn’t mean that your venue can’t get into the Christmas spirit. If anything, it might be even more important to go all out on decorations and Christmas crackers to show diners that this is not an anti-Christmas statement. As always, it’s important to let all customers know that turkey is off the menu to avoid disappointed diners on the day but
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make it fun by placing signage around your venue in the run up to the big day. Let everyone know that you’re not going down the traditional route and are offering something just a little bit different this year, but you’ll still be in the festive spirit.
henry VIII was the first English king to enjoy turkey in the 16TH CENTURY, although it was EDWARD VII WHO MADE EATING TURKEY FASHIONABLE AT CHRISTMAS
Around the world
Have you thought about hosting an international-themed Christmas Day? Christmas may well be a time when people feel most homesick. Head to page 54 to see what a traditional Christmas feast looks like in different countries around the world.
Christmas alternatives l Roast duck lP orchetta (Italian boneless pork
joint stuffed with liver and fennel) l Roast chicken l Roast pork l Salmon wellington l Chicken tikka masala l I talian roast chicken with peppers
and olives l Butternut squash risotto l Rabbit with bacon and turnips
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NUMBER 1
ENERGY DRINK 1
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Parties
Have a
corking
Christmas
It’s the most wonderful time of the year, and the time customers are most likely to trade up on tipples, so take advantage of the festive spirit
T
he party season is officially upon us. A time for celebrating the close of a year and the birth of a new one, or just a really good excuse for Brits everywhere to dust off their glad rags, open a bottle of prosecco (or two) and catch up with friends and family. Whether it’s the annual work Christmas party, a university reunion, a Christmas wedding or a family get-together, this is likely to be the time that your venue is at its busiest, and it pays to start thinking ahead as early as possible. Here are our top tips for not just surviving but making a success of party season, and some recipes to help you out along the way too:
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1
That’s so last year
Contrary to Julie Andrews’ popular advice, the best place to start isn’t at the beginning, but by taking a look at your sales last year. What worked well and what didn’t? It’s so easy to get caught up in the moment and not actually take a step back to analyse what products are selling better than you’d expected, and what others aren’t selling quite as well as you hoped they would. Use this to plan ahead for this year, and maybe refresh your offering by including a vegan option to cater for the growing trend.
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Beg the question
This may also be the best time to host a survey on your social media channels and find out exactly what your customers are thinking. Thinking of hosting a live music night but not entirely sure if it’ll be a success? Ask them – they’ll be the ones buying the tickets (or not, as the case may be). Not sure if your menu will be a success, or maybe this is your first Christmas in business and you haven’t got the faintest idea where to start? Incentivise a Q&A and offer people willing to comment on your menu ideas the chance to win a free cocktail. At the end of the day, everyone loves to have an opinion, and no one is going to mind you asking them theirs.
3
Think like the scouts
The best piece of advice we can give you for the run up to the party season is – yes, you’ve guessed it – to be prepared. Don’t leave everything to chance and don’t select a menu that requires every final detail to be prepared on the day. Trust us, this will leave you permanently stressed throughout the festive period and is far riskier than having some bits and bobs pre-prepared. Here are some suggestions for what you could prepare in advance.
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Parties
what to make in advance
Miniature quiche lorraines Ingredients 300g plain flour 150g block margarine 3 eggs 100ml water 195ml milk 75g cheddar cheese, grated 9 cherry tomatoes 1/2 onion 1 bacon rasher 4 mushrooms Method Set the oven to 190C/gas 5. Put the flour and margarine into the mixing bowl and rub together to form small crumbs. Add the water and mix together using the pallet knife. Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable-sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (don’t worry if there are creases on the inside – they won’t be seen!). Remember these will be served as individual mini quiches, so make them small enough for people to be able to eat easily while standing. In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk. Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches. Pour the egg, milk and cheese evenly into the pastry moulds. Be careful not to overfill. Bake for 15 minutes until golden brown, and when cooled pop in the freezer until you are ready. Serve the finished quiches individually on napkins.
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SERVES
2
Turkey meatballs in a delicious tomato sauce Ingredients For the sauce 1 onion, peeled 1 stick celery 2 tbsp garlic oil 2 x 400g cans chopped tomatoes, plus 2 full cans of water 1 tsp sugar 1 tsp dried thyme 1 tsp sea salt flakes Black pepper
SERVES
10
For the meatballs 500g/1lb 2oz turkey mince 1 free-range egg 1 tsp Worcestershire sauce 3 tbsp breadcrumbs 3 tbsp grated parmesan ½ tsp dried thyme
method For the sauce, blitz the onion and celery in a food processor. Save 2 tablespoons of the mixture for the meatballs. Warm the garlic oil in a large saucepan, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Add the cans of tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently. For the meatballs, put all the ingredients (including the reserved onion and celery) into a large bowl and gently mix together with your hands. Be careful not to overmix.
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6 7 8
4
SERVES
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When all the meatball ingredients are mixed, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs. Drop the meatballs gently into the simmering sauce. Let the meatballs simmer in the sauce for 30 minutes, or until they’re cooked through. This dish can now be frozen, ready for when you need it. Serve the meatballs on cocktail sticks, with the sauce presented in small bowls ready for guests to dip into.
Mini steak and pepper kebabs Ingredients 400g/14oz steak, rump or topside 1 red pepper, cored and deseeded 1 green pepper, cored and deseeded 1 tsp crushed coriander seeds 3 tbsp vegetable oil 15g/½oz chopped fresh coriander 1 red chilli, deseeded and chopped 1 garlic clove, crushed 2 tbsp lime juice Salt and freshly ground black pepper Method Soak 8 mini wooden skewers in warm water. Remember, these are designed to be eaten easily while standing, so make the skewers small enough for this purpose. Cut the beef and peppers into 2.5cm/1in cubes. Mix together the coriander seeds, 2 tablespoons of oil and half the chopped coriander in a bowl and season to taste. Add the beef and peppers and toss to coat. Cover and refrigerate for up to 1 hour. Mix together the remaining coriander and oil with the chilli, garlic and lime juice to make a dressing, season to taste and set aside. Preheat the grill to a hot setting. Thread the beef and peppers on to the skewers. Place the beef skewers on a foil-lined tray and grill for 15 minutes, turning often and basting with the juices. Once cooled, freeze until you’re ready for them!
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Parties
what to make in advance Potato Cakes with Smoked Salmon and Cream Cheese Ingredients For the potato cakes 1kg baking potatoes 100g butter, melted 100g plain flour, plus extra for dusting 1 tsp bicarbonate of soda For the topping 280g tub full-fat cream cheese 100ml double cream Zest and juice 1 lemon 200g pack smoked salmon slices, cut into strips Small bunch dill, fronds picked 50g caperberries, halved Method Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4. Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well. Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray – don’t worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside. Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.
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4
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SERVESÂ
15
Pigs in Blankets Ingredients 24 rashers streaky bacon 24 cocktail sausages 2 tbsp clear honey 1 tbsp grain mustard Few sprigs rosemary, finely chopped, plus extra to garnish Method Wrap a rasher of streaky bacon around each sausage and put on the tray. Put the honey, grain mustard and chopped rosemary in a small pan and gently heat until it is bubbling. Brush the mixture over the sausages and cook in the oven for 18–20 minutes until lightly browned. Serve on cocktail sticks, with dips such as grain mustard, cranberry sauce, and honey for guests to garnish their festive treats with.
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12
Brie and Cranberry Twist Ingredients 12 sheets filo pastry 100g butter, melted 250g brie, cut into 18 chunky fingers 18 tsp cranberry sauce 50g walnuts, roughly chopped Sprinkling of poppy seeds method Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts. Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Top marks go to those who can make these look like a Christmas cracker! Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Dust with icing sugar, pop on a platter and the dish is now ready to serve.
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10
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Parties
shaken not stirred Mojito INGREDIENTS 1½ limes, cut into wedges 20 fresh mint leaves 2½ tsp granulated sugar Handful ice 65ml/2½ fl oz white rum Splash soda water, to taste Fresh mint sprig, to garnish method Place the limes, mint and sugar into a sturdy highball glass and ‘muddle’ or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Add the ice and pour over the rum. Add soda water to taste and stir well. Garnish with a mint sprig and serve.
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SERVES
5
Kir Royale SERVES
1
INGREDIENTS 1 tbsp crème de cassis Champagne 1 fresh or frozen blackberry method Pour the crème de cassis into the bottom of a champagne flute. Top with chilled champagne and garnish with the fresh or frozen blackberry.
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Don’t forget the designated driver…
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caterer connections nov/dec 2018
Pringles Xmas Themed Cans Advert 210x297mm Sep18 FINAL.pdf
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International
Around the world at Christmas
Netherlands Gourmetten is a typical Dutch Christmas dinner tradition, where a group of people sit at a table and cook their own little dishes (such as omelettes and pancakes) in small pans.
Costa Rica Locals in Costa Rica usually eat pork tamales at Christmas, a traditional Mesoamerican dish made of masa or dough.
Argentina Argentinians dine on Christmas Eve; a roastsuckling pig and vitel tone (sliced veal in a sauce) is likely to be found on their table.
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Brazil Traditional Brazilian festive dishes include pork, turkey, salads, fresh and dried fruits. Everything is served with rice cooked with raisins and ‘farofa’ (seasoned manioc flour).
We all know Brits love their turkey, but do you know what the rest of the world will be dining on this Christmas?
Japan The Japanese often enjoy a traditional Japanese Christmas cake – a light sponge cake, covered in a layer of whipped cream and decorated with strawberries. Following a successful advertising campaign by KFC in the 1970s, eating KFC around Christmas has also become traditional.
Italy Italians dine on a festive tradition known The Feast of Seven Fishes, where seven different ‘fishes’ are prepared in seven different ways and served throughout the evening. Delicious!
Philippines In the Philippines, dishes of pork, edam cheese and pasta are served around midnight on Christmas Eve.
South Africa At Christmas, South Africans traditionally enjoy a desert called Malva Pudding (otherwise known as Lekker Pudding).
Australia Christmas falls during the summer months in Australia, so they’re more likely to be found feasting on salads, roast chicken, fresh fruit and seafood.
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in your NEXT ISSUE coming in january‌ The new year is the ideal time to start planning for the future High street hits
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How did you get into catering?
The last
word. . . We grill Head Pastry Chef Cristina Martinez about her passion for all things sweet
P
astry chef Cristina Martinez began her culinary training in Spain with Justo Almendrote, a renowned pastry chef, before moving to New York to continue her training at the prestigious International Culinary Institute. There she had the chance to study under Jacques Torres, Ron Ben Israel, Johnny Iuzzini, Daniel Boulud and Jacques Péppin. After graduating, she moved to the Jean-Georges Vongerichten restaurants in Soho and joined the pastry team at The Mercer Hotel. She then returned to Spain where she worked under Michelin-starred chef Rodrigo de la Calle at the five-star Hotel Villa Magna. In 2014, Cristina moved to England and joined FJB Hotels and she now works at Harbour Heights Hotel, Poole, as a Head Pastry Chef.
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My early career was spent as a health and safety inspector and after a few years, it became obvious I wasn’t enjoying it any more. It was after a trip to New York that I started to think about changing career and my love of baking led me to become a pastry chef.
How would you like customers to react to your food? When customers receive their dessert, I just love to see their faces. I love experimenting with flavours and seeing customers smile as they first taste it is wonderful.
What’s your guilty pleasure? It has to be vanilla ice cream; I just love it!
What valu lessons haable learnt alo ve you ng the way It’s essen ? tial th
at you do never lose what you your pass love and ion for it .
What would your last meal be? Probably a warm ‘ensaimada’, a delicious pastry from Mallorca, with a home-made vanilla ice cream.
What’s the best advice you’ve ever been given? Learn from your mistakes and always push yourself to be better.
What are you most passionate about? I love being a chef as there is just so much creativity in it. The process of constructing and creating dishes was what drew me to the profession.
Do you have a signature dish?
One of my favour ite desserts is a vanilla panna cotta as yo u can use it as a base to combine with so many ingredients to crea te some amazing, de licious flavours.
caterer connections nov/dec 2018
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UK’s No.1 Gluten Free Gravy GREAT TASTE. MADE FOR EVERYONE.
Kadence International, Gravy U&A, June 2016; N+305 chefs.
*THIS PRODUCT DOES NOT CONTAIN ALLERGENIC INGREDIENTS WHICH REQUIRE DECLARAtion under EU regulation 1169/2011 (Annex II)
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