Caterer Connections Jan/Feb 2019 by The Bright Media Agency

Caterer

connections Jan/Feb 2019

The magazine exclusively for catering professionals

brexit

What it means for you

veggie good

Is meat-free the way forward?

on trend

Suggestions for every sector

Happy new year!

Follow our top tips to make this your best year yet

plus

real success stories, latest news, recipes AND meal ideas

Attainable from all jolly good wholesalers!

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Hello. . .

…and a very happy new year. We hope the festive period was kind to you and that you’re looking forward to the year ahead now that Michael Bublé has finally been switched off and the tinsel and tree have been packed away for another year. Contrary to popular belief, it’s always important to start a brand-new year by looking backwards. Over on pages 22–32, we’re weighing up 2018 across the on-trade, cost-sector and quick-serve channels. We’re looking at what worked well, what the key trends were and how you can use this to your advantage as we head into 2019. A clear trend that’s going from strength to strength is vegetarianism and veganism. Are you embracing this yet? Make sure you’re meeting demand for meat-free options by turning to page 38. It goes without saying that this is a huge year for the UK as we’re now only a breath away from officially leaving the European Union. We look into how you can prepare for Brexit on page 35, and the dates you should have on your radar. The clampdown on plastic is also set to stay at the forefront of priorities this year, as businesses across the country pave the way to an eco-friendlier future. On page 42, we look at how you can do your bit. Whether it’s by removing straws or serving all food-to-go in sustainable packaging, there are plenty of ways you can get involved with the movement. As the saying goes, ‘out with the old, in with the new’, and a brand new year is a great time to try out fresh ideas and experiment with those ideas you’ve had tucked away at the back of your mind for a while. If you’re looking for a sign, this is it! Enjoy this issue and we’ll see you again in March.

’

Les & Martin s

tips for a brandnew year

Weigh it all up Look at your sales data from last year. It’s easy to get so involved in the day to day that you don’t take a step back to evaluate what’s working and what’s not.

Plan IT OUT It pays to think ahead, so hot foot it to our guide to 2019’s events on pages 6–7 and find out about what’s coming up on the horizon that you can embrace with gusto.

supply and demand With research showing that nearly 30% of young people aged 16–24 are opting not to drink alcohol, now’s the ideal time to assess your soft drink options. Could you extend your range of grown-up soft drinks, or maybe introduce a range of alcohol-free wines, beers, ciders and spirits?

caterer connections jan/feb 2019

#McYBT

0 0 0 1 £ W in e

* m n p i t u o f Kitchen eq

Four runner up finalists will win £250’ of kitchen equipment* OLLLOW TH GISTER FO LO O REEGISTER FP L W TH ESE TTO RTHREE SIM E STEPS ESE

Step 1

Register at www. premierfoodservice.co.uk by 5th April 2019. Within 14 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix

Step 2 Develop your recipe using a McDougalls Flour Based Mix and at least one ingredient sourced from within 30 miles of your school

Step 3

Submit your recipe and pictures of your creation to Sarah.Robb@Premierfoods.co.uk by 17th May 2019

Live final to take place at LACA - The Main Event, Thurs 11th July 2019 * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Open to UK primary schools only. Opens: 9am on 2 January 2019. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: www.premierfoods.co.uk

www.premierfoodservice.co.uk @PremierFoods_FS

In this issue FEATURES

profile: Park life We visit the popular Woodpecker Café in sunny Bournemouth

22 27 30 35

on-trade trends Plan ahead for 2019

cost-sector trends What the new year has in store quick-serve trends Stay ahead of the pack in 2019 brexit: what it means Our summary of what Brexit means for our industry

38 42

veggie Good Make the most of meat-free menus

the plastic revolution When it comes to environmental issues, how can you do your bit?

regulars

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 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

06 09

events Our guide to the year ahead

13 48

News Latest trends and updates from across the foodservice industry

what’s cooking The latest must-have products

in season: leeks Cook up a storm with warming winter leek recipes

Last word We follow Monica Galetti’s career to date

caterer connections jan/feb 2019

Events

Make a

note

Diaries at the ready, here’s our round-up of some of the key foodie dates for 2019

31 March Mother’s Day

Plan ahead for Mother’s Day; such as gin-themed cocktails or a ‘Mums go free’ promotion?

april 21 April Easter

january

March

The aim of the festival is to promote a vegan diet, sustainability and animal welfare in a positive atmosphere.

You know it’s always a winner at the bar, so make sure you’ve got plenty of Guinness in for this one!

19 January South West Vegan Festival

february

14 February Valentine’s Day

Always a busy night for pubs and restaurants, pull in the punters with a two-for-one promotion.

16–17 February Cheese Fest, Manchester

The UK’s first contemporary cheese festival, this event takes place throughout the year visiting cities across the UK.

17 March St Patrick’s Day

28–31 March London Coffee Festival

Coffee addicts, assemble! Brick Lane’s Old Truman Brewery is playing host to the annual London Coffee Festival.

Advertise your Easter promotions as early as January and February. Try something that’ll impress parents such as children’s activities or 50% off kids’ food.

may

6 May Bank Holiday

Bored children are noisy children. Help parents out with colouring books and pencils on tables and a great children’s menu.

June

14–16 June Cheltenham Food and Drink Festival

Situated in the Montpellier Gardens, the festival includes talks on a range of topics from organic olive oil to beekeeping.

16 June Father’s Day

Offer dads a free bottle of beer with every meal or offer ‘Early Bird’ discounts to encourage bookings in advance.

July

13–14 July Pommery Dorset Seafood Festival

Whether you’re just happy to

caterer connections jan/feb 2019

wander, sampling and enjoying great food and local produce, sipping Pommery watching the boats go by or whether you’d prefer to listen to seafood experts debate the future of our seas, there is something for everyone.

August

23–25 August The Big Feastival

The ultimate food and music festival for the whole family, The Big Feastival returns over the bank holiday.

September

21 September–6 October British Food Fortnight

This is your chance to celebrate all that is wonderful about home-grown British fare. From traditional dishes to innovative new flavours, now’s the time to go to town on the best of British dishes and drinks.

Kick off 2019 in style Combat the year’s quieter months with one of these events to attract customers and win their business

1 January

New Year’s Day

Look out for the customers who may be struggling by serving a fry up fit for a king, or pull out all the stops with your roast dinner menu from lunchtime onwards.

october 27 October Diwali

Have you thought about offering a Diwali-inspired menu to celebrate?

31 October Halloween

Go all out on the decorations for this one and encourage your staff to dress up too.

november 5 November Bonfire Night

If you’re lucky enough to have outdoor space, why not host your very own bonfire night? Delight your customers with mulled wine, hot dogs and toasted marshmallows.

December 25 December Christmas

The festive period will be here before you know it, so start thinking about what worked well last year as early as June/ July to get planning ahead.

31 December New Year’s Eve

Why not push the boat out by hosting a specially themed New Year’s Eve party?

4 January

National Spaghetti Day

Everyone loves spaghetti, right? Why not celebrate this much-loved Italian dish with 25% off carbonara or bolognese?

21 January Blue Monday

Tipped as the most depressing day of the year, cheer up blue customers with 50% off a treat of their choice; whether it’s a hot chocolate, a brownie or a good ol’ cuppa.

1–31 January Veganuary

The popularity of veganism is growing year on year and showing no signs of slowing. Have you thought about getting into ‘Veganuary’ with a specialist vegan month-long menu?

1–31 January Dry January

Many of your customers will be abstaining

from alcohol this month to make up for over-indulging at Christmas. Stock up on no-alcohol beers and mocktails to cater for them and let customers know across social media that you’re supporting Dry January.

25 January Burns Night

Burns Supper is a traditional Scottish institution. Push the boat out and serve haggis and other Scottish favourites such as tipsy laird or clootie dumplings. You could even get in a bagpiper for a special performance.

5 FebRuary

World Nutella Day

Crumpets, crêpes, brownies… Nutella is hugely popular and works on just about anything, so show your creativity and have some fun with a Nutella-themed menu.

14 FebRuary Valentine’s Day

Review last year’s sales and see what worked well and what didn’t. You’ll be battling with every restaurant on the high street today so pull in the customers with a two-for-one deal or 50% off wine for every couple.

17 FebRuary

Random Acts of Kindness Day

As it says on the tin – go the extra mile to impress your customers with a little surprise. Whether it’s a small gift on their table or an unexpected promotion, your customers will remember you for it, and are likely to spread the word about your venue. caterer connections jan/feb 2019

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Weetabix Catering Pack B (Twin) 48 x 2

Weetabix Catering Pack C (Single) 96 x 1

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Alpen No Added Sugar Sachets 30 x 41g

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News tip Could you offer your customers a healthy treat such as a fresh fruit salad, dried fruit, nuts and seeds or fresh yoghurt or smoothies? Just be mindful of margins when it comes to pricing up affordable healthy options.

the healthy choice

Recent figures show 55% of shoppers are choosing unhealthier snacking options. Price is proving to be the biggest barrier with 46% of consumers stating that healthier snacks are too expensive. HIM’s Healthy Snacking Report 2018 gathered insight from 1,500 online shopper interviews across 27 different retailers, 6 channels and 35 brands. Val Kirillovs, Research & Insights Director at HIM, says: “Price is key to growth. There is demand for healthier options, however many shoppers feel that the price of these products is too expensive. Retailers and suppliers need to communicate a clear value for money message in order to maximise sales.”

dinner time Brits spend more than five hours a year deciding where to eat, according to a survey by OnePoll. The amount of choice on the high street contributes to our lack of decisiveness, the survey reveals, and more than half of us will play it safe by eating at the same places time and time again. The survey also found that while pub food ranked as our favourite when dining out, many of us would like to be more adventurous, with Caribbean, Thai and Greek food ranking as cuisines we’d like to try more of. TIP: Attract new customers with signage outside your venue or using social media. Shout about your offers, theme nights and specials to really turn heads.

Teetotal Britain

While once upon a time we were known for being a nation of heavy drinkers, leading to worrying headlines about ‘Binge Britain’ back in 2004, it would seem that there’s a quiet revolution taking place on our high streets. According to research by University College London, 29% of 16 to 24-year-olds are now teetotal, up from 18% in 2005. Capitalise on this opportunity by improving your customers’ soft drink experience. Whether it’s by serving tea in a glass teapot with a cinnamon stick or serving a mocktail to die for, the key to attracting a younger demographic is ensuring your soft drinks range is as ‘instagrammable’ as your alcohol range. caterer connections JAN/FEB 2019

News

food-to-go growth Food-to-go is on the rise in quick-serve restaurants, according to Kantar Worldpanel. Out-of-home food services have grown to comprise 15% of lunchtime trips, up from 13% last year. The analytics company believes this may be a result of consumers eating out of home less often, revealing that when shoppers do decide to switch up their lunchtime routine, they are becoming more likely to treat themselves and head to a quickserve restaurant rather than get a meal deal from a multiple. The good old sarnie is still a clear winner, though, according to another survey carried out by Harris Interactive, with 55% of respondents indicating that the humble sandwich is their lunchtime go-to option.

the key ingredient Full ingredient listing on products has been high on the agenda for many highstreet stores following the tragic death of 15-year old Natasha Ednan-Laperouse after she ate a takeaway sandwich. Major high-street chains are pledging to introduce full ingredient labelling on products, including allergens. Deliveroo is overhauling its menu system to enable restaurants to display dishby-dish allergen information, which it is trialling across 30

restaurant brands including Yo Sushi, Pizza Express, Pho and Byron. The app-based food delivery company plans to roll the system out to each of the 10,000 restaurants it works with each year. If it’s possible for major brands such as Pret A Manger to overlook the detail with their labelling, smaller independent venues need to be especially careful, so ensure your customers know exactly what they’re eating with transparent labelling and allergen advice.

IN 2018 Pubs and restaurants saw a huge rise in card transactions, leading to a RISE IN CONSUMER SPENDING. The figures released by Barclaycard showed that pubs SAW AN increase of 11.7% AND restaurants an increase of 8.6% in October compared to the same month in 2017

4.4% ’

’

Its not you, its me The nation’s relationship with food is changing – the food hangover is out and the dining experience is in. According to The Waitrose Food & Drink Report 2018, as the nation’s focus turns towards awareness of what our food is doing to the environment and to our bodies, eating just to get full is no longer our main agenda. After the Second World War, fullness was the main aspiration but the report reveals 60% of us now prioritise a good dining experience, socialising and feeling refreshed rather than sluggish.

caterer connections jan/feb 2019

strength in hospitality

The UK hospitality sector is going from strength to strength amid Brexit concerns. The Office of National Statistics has reported that the sector has turned over more than £100bn and now employs 2.35 million people, an increase of nearly half a million in five years. This is an increase from a turnover of £98bn in 2018.

THE UKâ&#x20AC;&#x2122;S

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ENERGY DRINK 1

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Kick off the new year in style with these muststock products

Whats ’

cooking

a cheeky twist on the classic g&t The traditional juniper lead of Stone’s Gin is complemented by bursts of citrus and spicy cassia, followed by the warm, cheeky ginger kick that was first developed in 1740 in the heart of London. Best served with ginger ale to create a Stone’s G&G.

FLAVOUR IN FAVOUR Get creative with flavour as this centuries-old Chinese ingredient finds its way into professional British kitchens. Fresh garlic is transformed through a 90-day fermentation process into Chef Signature Black Garlic Paste, a sweet and umamirich paste that is easy to use at any stage of the cooking process.

say yes to health snacking Ideal to offer as a tasty, healthier alternative to more indulgent treats, Nestlé Confectionery has launched Yes! bars. The snack bars are available in a variety of combinations including Delicious Beetroot and Apple, Lively Lemon, Quinoa and Chilli, and Tempting Dark Chocolate, Seasalt and Almond. All bars are gluten free and suitable for vegetarians.

sweet addition for schweppes

orange juice stays top choice A breakfast staple, Caterers Kitchen Orange Juice is bursting with vitamin C and the ideal way to wake up the tastebuds – and great value so boosts your bottom line.

tasty topping

A genuine kitchen essential, Caterers Kitchen Sliced Mushrooms can be added to a multitude of popular dishes, from pizzas to risottos, casseroles to breakfasts.

Keen to capture consumer imagination, Schweppes has extended its 1783 premium mixer range with its latest addition, Muscovado. With sales of dark rum on the rise, this is the perfect mixer for darker spirits, naturally flavoured with complementary hints of vanilla, butterscotch and caramel. caterer connections jan/feb 2019

Profile

a walk in the

park Managing multiple venues, seasonal menus and continually evolving customer demand is no mean feat, but for Darren Roser, itâ&#x20AC;&#x2122;s all part of a dayâ&#x20AC;&#x2122;s work

caterer connections jan/feb 2019

Left: Darren Roser surveys the view from the Woodpecker Café. Top right: Cooked breakfasts are a popular choice. Bottom right: It’s easy to see why the leafy park cafés are such a hit locally

ood isn’t just a job for Darren Roser, Catering and Facilities Manager at Bournemouth Borough Council’s Park Cafés, it’s a passion. After speaking to him for merely a few minutes, it’s clear that Darren is a man with a very impressive CV. Hailing from Brisbane, Australia and training at restaurants by the Great Barrier Reef, later refining his skills on major cruise liners followed by a five-year stint at none other than The Royal Albert Hall, this is a man with quite a hefty career under his belt. “It’s been an incredible experience,” Darren says. “I’ve quite literally learned from the best, using the very best food and it’s definitely shaped me into the chef I am today.” Fast forward 25 years into his career and Darren is now the proud Catering and Facilities Manager of a group of outlets across Bournemouth. All owned and operated by Bournemouth Borough Council, the group aims to offer “fantastic food in picturesque places”, with the money spent across the cafés ploughed straight back in to support Bournemouth’s parks and open spaces. Woodpecker Café is situated in Queen’s Park. Open daily, the café serves delicious food, drinks and snacks caterer connections jan/feb 2019

Profile

From a kids’ menu that can tempt even the fussiest of eaters to slices of homemade cake and delicious lunches reflecting the season, the café has something for all

from a refreshed menu using locallysourced ingredients. Peaking at 200 covers a day during the weekend, there’s also a popular licensed bar. With stunning views over the golf course, the café caters for golfers playing at Queen’s Park Golf Course, and for families using the wooden adventure play area and those enjoying the local surroundings and walking their dogs. Available for private hire welcoming groups of up to 100 people, the café is hugely popular for kids’ birthday parties, wedding receptions, business meetings and many more functions. A short stroll from Boscombe Pier, Squirrel Café and mini golf is open daily during high season and at weekends throughout the year. Serving hot and cold drinks, ice creams and snacks from the mini golf kiosk, the golf is popular with adults and families alike and again is available for private hire. Dotted around Bournemouth’s parks

caterer connections jan/feb 2019

and gardens are little Hedgehog kiosks which sell a range of hot drinks, snacks and park souvenirs.

Exploring potential

The last addition to the impression collection of outlets is Fox Café, which is located in Redhill Park. Marketed as “the perfect family venue”, there is a large paddling pool next to a clean, large play area, complete with swings, climbing areas and a great basket swing. “We have cafés in pretty much every public space, park and golf course all around Bournemouth,” Darren explains. “I manage all the cafés, but I’m mainly based at Woodpecker Café, our HQ. It’s an amazing role, it’s allowed me to play a more integral role in the running of things, which I love. When I first came on board, the outlets looked tired and weren’t serving great food and I just knew there was so much potential for more, so we got to work.

“We started by analysing performance and designing a brand-new concept for the outlets. We looked at sales data to figure out what was working well, and what wasn’t. We then spoke to golfers, customers and the general public. At the end of the day, these spaces are for them; our aim is to encourage people to visit us once a week, and so we needed to know exactly what they wanted out of it to help it become part of their weekly routine. “We decided to open Woodpecker Café for training sessions, social events and functions. These are hugely popular and we now host around 300 functions each year. It’s been a huge success.” It’s clear to Caterer Connections that the park cafés are a huge operation, so how does Darren go about organising his menus? “We work on a bi-annual basis. Around Easter, we get busy in the kitchens developing new tastes, new flavours and new ideas. We do site visits to other venues

“Our aim is to encourage people to visit us once a week, so we needed to know exactly what they wanted to help it become part of their WEEKLY ROUTINE”

A priority for the café is to use locally sourced products to make the most of what’s available and fresh

too, to see what’s going on in the local area and how we can develop a point of difference. We’ll get these menus ready and release the summer menus in May, which run until about November when we’ll go back into the kitchen to work up our winter menus. “We use locally sourced ingredients, so we work with our wholesaler to develop new specials and menus based on what’s available and fresh. They’re always on hand to help us out, there’s no product too random and nothing that’s too caterer connections jan/feb 2019

Profile

It’s easy to see why customers are happy to take their time over their visits, particularly with the views and the bar on site

“usING locally sourced ingredients, WITH OUR WHOLESALER WE develop specials and menus based on what’s AVAILABLE AND fresh” much trouble. I can text my representative late at night asking for advice on English cheeses and by morning he’ll have a list of ideas to try – it’s an amazing service, and it makes such a difference to get their input.”

Make it fun

When it comes to cooking up different menus for different events, Darren’s got that one nailed too: “Smashed avocado on toasted sourdough is probably our most popular, it just flies out the door. We do a lot of canapés for functions too. Canapé food should be fun – people aren’t worried about filling up on them, they like a surprise and discovering something they

caterer connections jan/feb 2019

might not have tried before. I just love experimenting with contrasting flavours and visually exciting ideas.” The bar is also hugely popular at Woodpecker Café, as Darren continues: “Our craft beers are popular with the Sunday golfers, and San Miguel is the drink for many during the week. We have a lot of female golfing groups too, so when the ladies are in town it’s all about prosecco and red wine. “However, coffee is a real speciality here. Most of our guests aren’t in a rush and they’re happy to spend quite a long time in our venue and we know that they’re not looking for ‘push button coffee’, so

Profile

FACT FILE

300 FUNCTIONS EVERY YEAR

100 GUESTS

UP TO

“Canapés should be fun – people like DISCOVERING something they might not have tried before”

FUNCTION

IN PEAK {SEASON }

PER

we make our coffee with fresh beans so that it’s just right.” It all sounds rosy in Bournemouth, but are there any challenges? “Oh, it has to be the weather,” Darren laughs. “It was definitely something to get used to after working in Brisbane! Bournemouth is very seasonal, so business really takes off during summer. When the heavens open, we know that people are far less likely to visit the parks and so it’ll be a day of housekeeping compared to how busy it is when the sun shines. I wouldn’t have it any other way though, this is a really special place to work and it’s fantastic to work for such a positive company and with such great people.”

caterer connections jan/feb 2019

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2019 s here For anyone working in bars, restaurants, pubs and clubs, the new year is the ideal time to step back and take notice of the upcoming trends to make sure you’re ready to deliver what your customers will be looking for. To give you a helping hand, we’ve gathered advice from across the industry to discuss emerging industry trends and how you can capitalise on them The rise of the millennial

“Millennials represent 28 per cent of the population and account for 38 per cent of soft drinks consumption in the on trade” 22

caterer connections jan/feb 2019

It’s important to consider the rise of millennials when planning for the year ahead. Peter Mason, National Account Manager at Coca-Cola European Partners (pictured left), explains: “Millennials are an important guest, they represent 28 per cent of the population, they account for 38 per cent of soft drinks consumption in the on trade but they under index in terms of share of visits. They are a large group and go out more frequently than other demographics but over index in fast food and casual dining, so we need to engage with them better in the on trade.” With this in mind, on-trade venues should consider millennials when planning

their 2019 strategy. If this is your target audience, make sure you’re delivering events and promotions that will appeal to this age range, and push out the message through your social media channels. The rise of veganism among millennials is a huge focus point and a trend that looks likely to keep on growing. By including some vegan options on your menu and pushing out the message on your social media channels, you’re likely to pull in a younger demographic.

On-trade trends

Craft trends

Craft beer is a trend that shows no signs of slowing down either, as Lewis Bixby, Customer Development Manager for Heineken UK (above), explains: “The growth rate of craft is at almost 20 per cent in both volume and value, and almost half of the on trade now has a craft offering. The hero format is draught with over 32 per cent

volume and 35 per cent value growth year on year. The lower ABV, more accessible styles of craft beer are currently winning in the market as they act as an entry point for end consumers to try something different. In 2019 craft will continue to grow, with additional investment in breweries increasing regional brewers in the national arena.”

Are you ready? Health leads the way A key driver of change in consumer trends is health, with more and more consumers opting for no- or low-alcoholic options on an evening out. “Britons drank a record 18.2 million litres of low- and no-alcohol beer in 2017 and the category was up by 20 per cent in value and 17 per cent in volume,” says Andy Topham (pictured above), Off Trade Wholesale Account Controller at AB InBev. “In line with recent research, we believe moderation is a trend that’s here to stay and it’s important to offer consumers choice in this area. “Our research has also shown that younger drinkers aged 18–25 are looking for a lower-alcohol, lower-calorie beer. We have seen the growth of alcohol-free beer in line with new social occasions, such as the ‘weeknight night out’ and working lunch, where UK adults are looking for drinks that can fit in with their lifestyles. Low- and no- alcohol beers also open up more occasions for pairing beer with food – for example, punters might want a lighter or alcohol-free drink with a weekday lunch or dinner. Pubs and bars should adapt by matching these beers to the food they offer to increase sales on these occasions.” Following this trend, it’s clear that soft

drinks are also in favour, as Peter Mason, National Account Manager at Coca-Cola European Partners, explains: “More and more consumers are cutting down on alcohol and choosing soft drinks when they go out. 24 per cent of consumers are drinking less alcohol, while seven per cent have stopped drinking alcohol altogether. Consumers are looking for healthier alternatives in soft drinks and reduced sugar and zero-sugar options are key.” Lewis Bixby, Customer Development Manager at Heineken UK, shares his top tips to consider when stocking low- or no-alcohol drinks: l Fridge placement: low- or no-alcohol drinks can be placed in non-prime space in the chiller, such as the bottom shelf, as most of the time the request is ‘what non-alcoholic beer do you sell?’ l Don’t forget the cider! Similar to alcohol drinkers, there are nonalcoholic beer and cider drinkers, so don’t miss this sales opportunity. l As range is tight, ensure you choose the best-tasting brands to stock for your consumers.

“We believe that moderation is a trend that’s here to stay so it’s important to offer consumers choice in this area” caterer connections jan/feb 2019

On-trade trends

Premiumisation

Drinking more modestly is leading to a spike in premiumisation, as Peter Mason from Coca-Cola European Partners explains: “People are drinking alcohol less frequently and more in moderation but when they do drink, they are looking for a better experience. As well as stocking both a classic and premium mixers range such as 1783, pubs need to ensure that the quality and theatre

of serve are equal in quality to the spirits and mixers they are serving. “Work with your spirit and mixer suppliers to maximise on premiumisation with glassware, signature serves, garnish recommendations and ensure you have the relevant botanicals, fresh herbs, fruit and spices behind the bar to make the perfect drink to deliver a premium experience and keep guests coming back.” In the coming year, it’s worth stocking up on both premium options of your popular spirit

trends and having a good range of low- and no-alcohol options for those abstaining from alcohol. This is especially important in January and February as many heading out to their local bar or restaurant will be compromising after an expensive festive period by staying off the booze while socialising to keep costs low.

Get into the spirit 2019 is sure to be a big year for spirits, especially for rum, tequila and, of course, gin. It was reported in summer 2018 that dark rum was starting to enjoy a resurgence. It was marked as the flavour of 2018, and retail analyst Mintel reported that dark, golden and spiced rum put in a “strong performance” in 2017. Data insight professionals CGA have predicted golden rum to be the next big trend in the spirits category, outpacing gin by 2020, with tequila and malt whisky also performing well. The Wine and Spirit Trade Association (WSTA) reported that rum sales rose by almost one-fifth (18%) in volume and 38% in value terms in the past five years. With gin bars popping up left right and centre on the high street, it would seem that gin’s renaissance seems unlikely to shift over the coming year. Figures published by the WSTA report that sales

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of gin in the UK rose by 28% in volume and by 33% in value to reach £1.5 billion in the year ending 31st March 2018. This means gin sales have more than doubled in value in five years. CGA have forecasted that gin volumes will rise by 27%, tequila by 13% and malt whisky 9%. The craze for gin is heading into both coloured and savoury gin, with pink gins particularly popular, and regular punters are increasingly savvy and hungry for more specific gin requests. Requests for a simple G&T are likely to be replaced by more specific demands such as ginger and rhubarb gin with an elderflower tonic. So, train your staff up on the latest gin flavours and pairings, and get stocked up on the latest flavours. With an increasingly competitive high street, if your bar doesn’t stock a wide enough range of gin, your customers are sure to find an alternative bar nearby that does.

Dark ‘n’ Stormy Ingredients 60ml Goslings Black Seal rum 90ml ginger beer 15ml lime juice Ice cubes Lime Method After filling your glass with ice cubes, pour all ingredients in and give a thorough stir. Garnish with lime and serve!

Strapline

CONSUMERS ARE ACTIVELY LOOKING TO MODERATE, 15% WOULD VISIT PUBS MORE OFTEN IF THERE WERE BETTER NON-ALCOHOLIC DRINKS STOCKED* 45% OF CONSUMERS ARE MODERATING THEIR ALCOHOL INTAKE** * POPULUS PUB SURVEY, MARCH 2017.TELEGRAPH SEPTEMBER 2017 **SOURCE: CGA, LOW, NO, GF BEER SEGMENT, VOLUME SALES, JUNE 2018

caterer connections XXX/XXX 2018

Cost-sector trends

Catering

with care When it comes to cost-sector catering, it pays to look at the trends for the year ahead and see how they can be adapted for your customers, and your bottom line

or those catering for schools, care homes and hospitals, there’s no such thing as a quiet year when it comes to the guidelines, rules and regulations that need to be followed. It’s so easy to get carried away by day-today life and forget to take a step back to look at the industry as a whole, so we’ve rounded up some of the biggest trends of 2018 and what we expect 2019 to have in store for the cost-sector channel. caterer connections jan/feb 2019

Cost-sector trends

Schools Obesity levels in school-age children was high on the agenda in 2018, and don’t expect it to change this year. A recent study stated that while 76.4% of 4–5 year olds are a healthy weight, 13% are overweight. School caterers are under huge pressure to ensure they’ve got the balance right and are sticking to government guidelines. Snacking and more flexible eating missions are becoming an established feature of the food industry, and this doesn’t stop at schools. Many are moving away from three meals for the day and venturing into eating little and often. It may be worth preparing yourself for the new focus moving away from breakfast, lunch and dinner and towards mid-morning and mid-afternoon snacking instead of the traditional hot lunch.

STAY ON TREND

For older pupils, school canteens are in fierce competition with local shops, takeaways and the high street. Where pupils are old enough to leave the school grounds for lunch, plenty of fast-food operators offer competitive prices that may be oh-so appealing for children looking after the pennies in their pocket. Remember kids are frugal (with their own money) and may jump at the chance to save a few pounds on indulgent treat food. Incentivise a survey and ask the kids in your school what exactly they like about your menu. This will help you to tailor your menu to suit their tastes as much as possible. Remember, too, that kids these days have sophisticated palates, often eating out with

caterer connections jan/feb 2019

family and friends. Follow the trends on the high street to win over their custom, from pasta bars to freshly made salads, paninis and baked potatoes, Tex Mex, stir fries, curries and pulled meats rather than traditional roasts, stews and sandwiches. And don’t forget drinks – fresh smoothies and milkshakes offer a different and nutritional option that also encourages children to stay on site during break times.

CUTTING THE PLASTIC

It’s not just about food in schools but also the packaging, as schools attract attention for their plastic use. In May 2018, Ysgol-Y-Wern County Primary School in Cardiff stopped using plastic straws in its milk programme and pupils sent a petition to the Welsh Assembly calling for a plastic straw ban at all schools, saying: “As a large school we receive around 285 milk bottles (in the Foundation Phase) daily including the same number of straws. Bearing in mind the global campaign to reduce plastic waste, we feel that plastic straws have a detrimental effect on our environment. If this practice continues, it could lead to the possibility of there being more plastic than fish in our seas by 2050.” There are currently government plans afoot that could force school caterers to list calories on their menus to increase awareness of nutritional content. School meals organisation LACA welcomed the move, saying, “All too often, people consume foods they perceive to be healthy without knowing they are, in fact, eating highly calorific food.”

Hospitals and care homes The pressure is on for UK hospitals to produce healthy, nutritious food that not only meets all health requirements and tempts the tastebuds of patients, visitors and staff but also to manage all of this on a tight budget. As if this wasn’t pressure enough, hospitals are also facing pressure to join in the crackdown on plastic. Towards the start of 2018, it was reported that Shropshire’s two main hospitals switched to ‘greener’ drinking straws throughout their café outlets and canteens and also for children and patients with swallowing difficulties. Just as for schools, hospital menus may also need to start carrying calorie contents on their menus. Stewart McKenzie, chair of the Hospital Caterers Association, said: “As an association, our focus is on the health and wellbeing of patients, staff and visitors in hospitals. “Our offerings should be clear and beneficial, whether to aid recovery or to encourage good nutrition and hydration. Ultimately, this gives patients of all ages the opportunity to steer away from potential obesity.”

LIQUID DIET

For those catering in hospitals or care homes, it’s important to be aware of the importance of hydration for those in your care. 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 dehydrated). Those with dementia are particularly dehydrated. We get an average of 20% of our total water intake from food, and many fruits have a very high water percentage. For example, cantaloupe is 90% water, while pineapple is 87%, strawberries 92% and orange 87%. If you’re struggling to hydrate those in your care, sneaking food with a high water percentage into your menus is a great way of helping them boost their levels.

COUNTING CALORIES

This year, a Public Health England report declared that England is to be put on a diet. The report called for the food industry to cut 20% of the calories in core products consumed by families by 2024 to prevent more than 35,000 premature deaths and save around £9bn in NHS and social care costs over a 25-year period. This followed shocking figures stating that obesity costs the NHS £6bn per year, leading to obesity related marketing campaigns by the NHS encouraging people to watch their waistlines. However, depending on who you cater for, sometimes cutting calories isn’t the best idea. People aged 75 and over may be required to increase the number of calories they consume in order to aid weight gain. In this situation, you could try making small changes such as adding cream rather than milk to mashed potatoes and full-fat milk rather than semi-skimmed milk to cups of tea.

caterer connections jan/feb 2019

Quick-serve trends

Ahead of the game From healthy options to the latest tech, follow our guide to what’s set to be hot in the quick-serve sector in 2019

hen it comes to quick serve, it’s essential customers get what they want, when they want it and fast. It needs to be a great experience, whether a fresh salad, takeaway burger, or steaming hot coffee. It’s also vital that quick-serve venues tailor their offer to embrace latest trends. Here’s our guide to what to focus on this year to stay ahead of the local competition and keep customers coming back for more.

Tech

With so many of us glued to our devices, it’s no surprise that tech is proving to be a big winner when it comes to attracting new customers and making them loyal regulars. There are plenty of quick-serve restaurants that are now using technology to reach customers and make transactions easier

caterer connections jan/feb 2019

and quicker. From McDonalds’ inrestaurant touch screens to mobile apps, customers are spoilt for choice when it comes to locating venues, discount offers, coupons and other features that all entice them to visit and spend more. Customers can also pay using their phones, reducing billing time and making their experience quicker. This creates a hassle-free service, generating better reviews, and driving up customer loyalty. If you really want to win over families, could you consider installing iPads with children’s games? After all, if the kids are happy, parents are happy too… and they might stay longer and spend more.

Wellbeing

With more and more consumers focusing on their diets, weight-reduction plans,

For coffee shops Butter coffee With plenty of devoted followers, butter coffee (or bullet coffee) can provide an energy boost without the caffeine crash. It can also suppress appetites and make you mentally alert for hours, so expect to see demand soar very soon. Cold-brew coffee Although ready-made coffee has been available for a while, it’s often viewed as second best, whereas cold-brew coffee is seen as a more premium option for coffee lovers. Cold brew is, simply, coffee brewed cold. Coffee grounds are steeped in water for up to 24 hours to produce a concentrated coffee essence which is then diluted to taste and served chilled. It can be bottled easily, making it perfect to take away, and because it’s not extracted using hot water, it’s sweeter which makes it a hit with younger consumers used to light, bright roasts. And cold-brew sales are rocketing: up by 80% in the USA in 2017 and where they lead, the UK tends to follow. Nitro coffee Nitro cold brew is cold-brew coffee infused with nitrogen gas and forced through a draught system in the same way as Guinness

with a rich, velvety feel and a thick, creamy head. Nitro cold brew takes the smoother, mellower taste of cold brew and pushes it to the extreme, with a price tag to match. Cascara The rest of the coffee fruit, aka the red, slightly sweet coffee cherries, are cascaras and they are the latest superfood on the block. Usually thrown in the bin, these cherries can now be found in tea and flour which health-conscious consumers just can’t get enough of. They supposedly contain more iron per gram than spinach, more fibre per gram than whole-grain flour, more antioxidants per gram than a pomegranate, and more protein per gram than kale, so it’s hardly a surprise they’re gaining popularity at a rate of knots (even Starbucks launched a limited-availability cascara latte). Milk, or not The trend for alternative milk options continues to grow with independent coffee shops now realising how alternative milk products are essential for attracting and retaining customers. Whether it’s rice, soy or almond milk, it pays to offer a good range of options. Trust us, your customers will thank you.

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Strapline

food allergies or intolerances, there’s a real need for the quick-serve sector to respond to demand for creative, tasty, nutritious meals that tick the boxes for health and wellbeing. Increasing numbers of menus will reflect more plant-based dishes, with veggie options no longer the niche option but more mainstream. We can also expect to see demand for healthier versions of traditional ‘treat’ dishes like burgers and fish and chips, with carb-free and lower-fat versions increasing in popularity. If there are three buzzwords for food in 2019, they are healthy, fresh and local. Consumers want ingredients that haven’t travelled the world, but made a short jump from farm to fork, so make your menu as transparent as possible – shout about your local suppliers.

All about the packaging

From ingredients to sustainability, food packaging innovation looks set to be big this year. As the war on plastic continues, many quick-serve caterers are switching to sustainable packaging to decrease their costs and go green. Consumers want to indulge with a clear conscience, and if you can use packaging that’s inventive, sustainable and projects a positive brand image that customers will appreciate, this will drive footfall and help spread the word about you and your venue.

Picture perfect

Remember the importance of social media. From excellent service to great branding and visually appealing meals, foodie photos continue to be popular. Consumers’ desire to upload pictures of their meals, drinks and snacks continue to reshape how food is cooked and presented. While taste matters, we eat with our eyes, so how can you make your offering more snappable? From quirky flowers at the table, Instagrammable quotes on the menu, stylish packaging or show-stopping serving suggestions, 2019 is the year to get creative.

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Take aways Spice is nice Diners with more adventurous palates will cheer this year as spicy new ingredients from North Africa and Southeast Asia look set to hit the UK high streets, such as dukka (an Egyptian dip made of herbs, nuts and spices), ghost pepper (one of the world’s hottest chilli peppers), gochujang (Korean red chilli paste), harissa sambal (Tunisian chilli paste) and sumac (a Middle Eastern spice). Comfort food Particularly in the cooler months, industry experts are predicting that traditional comfort food will stage a culinary comeback, with meatballs and stews back in favour. Give them a modern twist with flatbreads, cool sour cream or fiery salsas. More, more, more As well as takeaway food, what else can you offer your customers in 2019? Can you offer to deliver wines, beers or soft drinks as part of your offer? Do you sell snacks, desserts or sides? If not, what could you introduce to provide more? A loyalty card

to drive up repeat purchase, or vouchers for quieter nights of the week? Lunch on the go According to research carried out for The Grocer, sandwiches are still the top choice for lunch on the go. However, consumers are savvy and won’t accept a second-rate sarnie when there are countless creative culinary options on offer, but tread carefully. With 41% of respondents wanting value for money, 34% wanting taste and 30% wanting a variety of options, it’s key to get your sandwich selection just right. Exotic flavours Gone are the days of egg mayo and cheese and pickle. From tasty grilled ribeye steak to succulent Norfolk lamb, smooth oak-smoked salmon to crunchy Thai vegetables, sandwich fillings are now all about big, bold flavours. Whether they’re served hot or cold, with a sauce or dressing to enhance the experience, eaten with cutlery or with your hands, sandwiches have moved a long way from a cling-filmed package in your school bag. Inventive carbs From corn rolls to tikka wraps, Lebanese mezze, tacos and flatbreads, the days of just white or brown bread are well and truly over. “Customers can easily bring a sandwich from home,” said Les Mohammed, Unitas Wholesale’s Senior Trading Controller, Out of Home and On Trade. “If they’re ordering a sandwich to go, they want it to inspire them and offer something they can’t easily create in their own kitchen.” Hot, hot, hot Of course, lunch doesn’t need to be cold. Could you consider offering noodle boxes, freshly made soups, curry bowls or rice dishes as fantastic hot options for the year ahead?

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Brexit

what we know

Right now, it feels like the only thing we know with any certainty about Brexit is… well, uncertainty

nless you’ve been living under a rock for the past couple of years, you know that the big event looming on the horizon is Brexit. And, as we go to press, so much detail is still missing which is frustrating to say the least. In fact, the only thing we know about what life will look like after the UK leaves the European Union is that, well... we don’t really know a thing. The one thing that seems certain is that life, and work, looks set for a significant shake up. And, as the food and drink industry is so fast paced and customer driven, it’s clear that there will be some changes on the cards for what we serve and how we serve it. Here’s our guide to what you can do to be ready for for life after 29 March.

2019

Costs Yep, you guessed it. Costs were the first thing to change, with 65% of catering professionals noticing an increase in raw ingredients within just a few months of the referendum (according to a survey commissioned by Nisbets). If a no-deal Brexit goes ahead (at the time of printing, this was a very real possibility), a default 22% tariff from the World Trade Organisation would be imposed on food imports. “While this would not equate to a 22% increase in food prices for consumers, there can be no doubt that prices paid at the

21 January If the government has not presented its withdrawal agreement by this date, powers for MPs to influence ministers’ next steps will kick in

21–22 March The final EU summit that the UK is expected to attend

checkout would rise,” said a May 2018 parliamentary report. And, with rising costs comes a conundrum – how do you deal with them? Of those who noticed cost increases, nearly 40% said they’d have to look at increasing prices. Other options were to reduce food waste, portion control, grow your own and buying more local. What you can do Can you look to source more local suppliers? Not only could this lead to a reduction in costs, but it could also give you a genuine point of difference. Customers love to know the provenance of ingredients and knowing where their food has come from, so if you source meat, dairy or vegetables locally, shout about it on your menu.

Before 29 March Assuming it was approved beforehand, Parliament will have to pass the European Union (Withdrawal Agreement) Bill to implement the withdrawal agreement

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Brexit

Staffing Another crisis point could come with staffing as currently, hotels, cafés and restaurants often rely on EU-born and non-EU-born workers. According to The Guardian, they make up 634,000 of a 1.9m hospitality workforce so it’s clear that the pressure’s on to nurture home-grown talent. Harry Murray, President of the hotel association HOSPA recognises that fewer EU workers coming to the UK is a significant problem. “We need to attract more people to join our industry. This is a growth industry, where you can start at the bottom and rise to the top and we have to get that message across.” Murray suggests that to attract more people to the industry, business owners should look to target students and those returning to work after a career break.

Availability It’s expected that some brands may become difficult to stock or become so costly that they stop being a realistic option after March. In fact, in preparation for Brexit, pub chain Wetherspoons made the decision last year to swap EU-sourced champagne and German wheat beers for UK and Australian sparkling wines and British-brewed beers. The decision, which took effect last July, enabled the chain to offer drinks from the UK and non-EU producers at lower prices and by doing so almost a year in advance, it meant that

customers had already transitioned to the new products by the time availability or cost could be an issue. What you can do Look now at the brands you have on offer and assess whether any could be problematic after March. Could you swap EU-produced products for UK brands to keep prices low and availability consistent? If so, look to transition to those earlier and make sure you tell your customers why you’re making the changes.

What you can do When you’re recruiting, use every platform available from social media to posters in local shop windows and word of mouth. If you’re able to offer work to younger workers, contact local colleges and universities. It also pays to invest in training and upskilling your existing workforce to ensure they can enable your business to grow. Look into other options such as apprenticeships too.

Holidaymakers

and pump more money into the UK economy instead of flying abroad.

Historically, there has been twice as many European tourists visiting the UK than anywhere else, but this looks set to reduce following Brexit. And, of course, with less visitors, there will be less demand for food and drink, particularly in tourist destinations. However, the drop in the value of the pound has seen UK holidaymakers opt to stay on home turf

What you can do For those who are choosing to staycation, why not offer them a taste of the exotic? With themed nights, international dishes, cocktails and happy hour promotions, treat them to a holiday flavour but without the jet lag or the price tag.

23–26 May Elections for the European Parliament in 27 EU countries, not including the UK

29 March, at 23.00 GMT The UK leaves the EU

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2020

31 December If all goes to plan, this will be the final day of the transition period

The UK imp orts more th an half of it food, with th s e EU by far its biggest supplier. W hat are the foods most likely to be impacted b y Brexit? Tomatoe s Broccoli beef chicken cheese milk butter yoghurt

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Vegetarianism and veganism

Veggie good

for you

The popularity of vegetarianism and veganism is showing no sign of slowing down so is it time to jump on board?

day Meat-free Mon

Main wer Roasted stuffed cauliflo i cch gno Parsnip e Creamy squash linguin Dessert uts Banana bread doughn ices Avocado and strawberry Lemon sorbet

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28% of Brits are actively reducing the amount of meat they consume*

*More than Carrots survey, 2018

Starter schetta Roasted red pepper bru o salad cad avo and nge Carrot, ora artichoke soup Roasted mushroom and

*YouGov 2017

25%

of millennials are either vegan, vegetarian or flexitarian*

44% of all consumers are willing or committed to cutting out meat*

he Waitrose & Partners Food and Drink Report 2018–2019 reported that mindful eating has become a huge priority this year, with veganism and vegetarianism not only becoming more popular but becoming mainstream. The report labels the movement ‘a consumer revolution’, stating that we are becoming increasingly mindful of our own health, the wellbeing of our family and that of the planet. It also states that a huge one in eight Brits – or almost 13% of the population – is now vegetarian or vegan, with a further 21% identifying as ‘flexitarian’. In fact, the Vegan Society reported that the demand for meat-free food increased by 987 per cent in 2017 and tripled in the five years between 2012 and 2017. A similar report by the BBC found that more than a quarter of all evening meals in the UK are either vegan or vegetarian and that the sales of vegetables, such as spinach and aubergine are up by 43 per

cent and 23 per cent respectively, compared to the previous 12 months. This trend hasn’t gone unnoticed on he high street with many chain restaurants such as JD Wetherspoon, EAT, Harvester and even Beefeater introducing bespoke vegetarian/vegan menus to cater to the growing number of meat-free consumers. Zizzi launched a vegan pizza with ‘cheese’ made from germinated rice, while Pret A Manger has opened a second vegetarianonly store. The stats speak for themselves and if you’ve not already jumped aboard the bandwagon by offering vegan or vegetarian options on your menu, you could well be missing out on a huge opportunity. Ali Sheikh closed his Manchester kebab shop and reopened it as Little Aladdin, serving affordable Indian vegan fast food. As a result, his gross sales rocketed by 50% while his food costs decreased 50% so it was an instant win. “It’s clear that demand remains high for vegetarian and vegan menus,” said Les

Mohammed, Senior Trading Controller, Out of Home and On Trade, Unitas Wholesale. “Whether you offer a bespoke vegetarian or vegan menu or look to add meat-free dishes to your regular menu, this is a trend that is only set to increase.”

Don’t miss out

As always, it’s critical that you assess demand before you do anything drastic. Talk to your customers to get a sense of what they’re looking for either by social media or when they visit your venue. Ask for suggestions of favourite dishes and flavour combinations. Start cautiously with a specials menu tailored towards vegans and vegetarians on one night of the week, such as meat-free Mondays. If this is hugely popular, you can extend it to two nights a week or even keep it running all week if the demand’s there. And don’t forget to check what the competition’s up to. Look around locally to see what the current offering is for vegans and vegetarians. It’s unlikely that the caterer connections jan/feb 2019

Vegetarianism and veganism

SERVES

Vegan Salted Caramel Ice Cream (by Loving It Vegan) Prep time: 20 mins Cook time: 50 mins

Ingredients For the ice cream 1 14oz (400ml) can coconut cream 1 14oz (400ml) can full-fat coconut milk 1/2 cup (75g) coconut sugar 1/4 cup golden syrup (or maple syrup) 1 tsp vanilla extract Generous pinch sea salt For the salted caramel sauce 1 cup (200g) sugar 1/4 cup golden syrup 2 tbsp water 6 tbsp (90g) vegan butter 1/2 cup (120ml) coconut cream 1 tsp salt

local market will be saturated, but it may be that many eateries now have vegan or vegetarian options available on their menus. Take a peek and see how many options they have to get a sense of how popular these are. It may well be that if the options for vegans and vegetarians in the local area are limited, customers will be prepared to travel from a little further afield for the right menu choices.

Student promotions

The Vegan Society has revealed that students are six times more likely to go vegan or vegetarian than their parents. If your bar, restaurant or café is situated in a university town or city, this is a great opportunity for you to take advantage of this rising trend. We all know that students love a bargain, so offer them 20 per cent off vegan or vegetarian options on your menu with their student card. Spread the word on social media and leaflet-drop around campus. You may not know, but by sponsoring a post on your Facebook or Twitter page, you can target specific age groups, and they don’t even have to be following you for the post to appear in their newsfeed. By sponsoring a post on social media for as little as £10, you can target students in your area and advertise your vegan and vegetarian promotion.

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TRY labelling tip a meat-free dish as ‘light’ or ‘fresh’ ON YOUR MENU, rather than VEGAN OR vegetarian, WHICH COULD HELP TO encourage take up The Veganuary campaign

where people eat vegan for the month of January – grew by

183% in 2018, with a whopping 168,500 participants

method Add the coconut cream, coconut milk, coconut sugar and golden syrup to a pot on the stove and simmer. Remove from heat, add vanilla extract and salt and blend with an immersion blender for 30 seconds. This removes any graininess from the texture. If you don’t have an immersion blender, you can do this in your blender jug, just be careful as it will be hot. Place the ice-cream mixture into a container with a lid, and place into the fridge overnight. Pour out the mixture into your ice-cream maker and churn, it will usually take between 20 and 40 minutes to reach soft serve consistency. As soon as it has reached soft-serve consistency, move it into a loaf pan, smooth it down with the back of a spoon, cover with some tinfoil and place into the freezer to set for 4–6 hours until solid.

1 2 3 4 5

To make the sauce Place the sugar, syrup and water into a heavy bottomed pot and stir until the sugar has totally melted. Add the vegan butter. Stir constantly until the butter is melted. Slowly pour in the coconut cream while stirring constantly. Let the mixture boil for about a minute and then remove from the heat and stir in the salt. Allow to cool completely before use. Keep in an airtight jar in the fridge, where it will keep for up to two weeks.

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Plastic

Not-so-fantastic

plastic There is a plastic revolution taking place on our high streets with the food and drink industry caught in the crossfire. Are you taking action and doing your bit?

40% of the world’s ocean surfaces are suffocating under plastic

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wo years ago, we may not have believed it possible that a simple TV series could change the face of our planet forever. However, the BBC’s Blue Planet with Sir David Attenborough’s heartfelt plea for us to take care of our oceans has made an astronomical difference. So what are the facts? Well, for starters, a whopping 40% of the world’s ocean surfaces are suffocating under plastic, which kills one million sea birds and 100,000 marine mammals annually. According to The Guardian, an estimated 8.3 billion tons of plastic have been produced since the 1950s – equivalent to the weight of more than 800,000 Eiffel Towers – and staggeringly, only 9% of this has been recycled. And here’s the big one: we go through an estimated 8.5 billion plastic straws

every year in the UK, which are among the top 10 items found in beach clean-ups. If that wasn’t bad enough, 50% of the plastics we use are single-use, and so are only used once before discarding.

Blue Planet effect

The ‘Blue Planet effect’ has swept through a wide number of businesses across all industries. Headlines have been littered (pardon the pun) with ways companies in the food and drink industry are getting involved. All Bar One was among the first to ban plastic straws, promoting the incentive across social media with the hashtag #strawssuck, to encourage their customers to join in. Pizza Express was convinced to ban plastic straws after a profound letter from a five-year-old begging them to do so, while Wagamama and JD Wetherspoon are among the many other chains that stopped

50%

of the plasticS we use are single-use plastics

automatically putting straws in drinks, later replacing them with eco-friendly paper straws. Although there are many ways your business can get on board with the plastic revolution, removing straws is the ideal first step, if you haven’t already done it. Many of your customers will be largely accustomed to not being served a straw with their drinks, and will be used to it following the mass exodus of the straw from most high-street businesses.

Plastic tax

It’s clear that things need to change, hence why the government’s November budget included a plan for a new tax on produced or imported plastic packaging that doesn’t include at least 30% recycled content. While this is a positive for the planet, it looks set to be problematic for the food

and drink industry, not least adding more financial burden amid uncertainty over Brexit and increased packaging costs. The government is also planning a controversial DRS scheme for the recycling of plastic, cans and, potentially, glass bottles, which industry leaders have warned could hit retailers and suppliers with substantial costs.

Tackling the issue

One of the suppliers leading the way is Unilever, which has signed a three-year agreement with Veolia, a waste management company, to ‘help create a circular economy on plastics’. Veolia will help Unilever add recycling capacity and develop new processes to deal with plastic packaging and reduce its environmental footprint. In 2017 Unilever pledged to only use plastic packaging that was

8.3bn An estimated

tons of plastic have been produced since the 1950s – equivalent to the weight of more than

800,000 Eiffel Towers

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Plastic

So how can you help? Here’s 10 ways you can reduce plastic in your business Tell your customers in store and across social media that you’ll be aiming to significantly reduce the plastic used in your venue

Incentivise reusable mugs by offering customers a discount on all hot drinks to use them

fully reusable, recyclable or compostable by 2025. It has also committed to increasing the recycled plastic content in its packaging to at least 25% by 2025.

Corona initiative

To mark World Ocean Day this year, and to help raise awareness of plastic pollution, Corona used plastic from nearby beaches to build sculptures in London, Melbourne, Santiago, Bogota, Santo Domingo and Lima. In London, the company’s ‘Wave of Waste’ sculpture featured Australian actor Chris Hemsworth surfing in a 3D wave of plastic collected in the UK. This feature more than 10,000 individual pieces of plastic, representing the amount of marine plastic pollution found on every two miles of beach in the UK.

Lead by example

For Bournemouth-based wholesaler Country Fare, waging the war on plastics starts back at the depot to directly benefit its customers. Country Fare actively encourages a direct re-use of packaging and it delivers as much produce as possible in its original packaging. Order pickers are trained to pack boxes and bags efficiently to reduce the amount of packing used, and opt for paper bags and boxes rather than plastic at every opportunity. They also stopped selling plastic straws, cutlery, cups and plates, replacing them with biodegradable alternatives made from sugar cane and potato starch. Could this be something you ask for from your wholesaler? Just make sure that you shout about your environmental credentials to your customers as they’ll thank you for it.

caterer connections jan/feb 2019

Sell reusable, not disposable mugs and cups

Remove all single-use plastic carrier bags and straws

Offer paper straws to those who ask for them

Sell a range of inexpensive canvas tote bags. Help spread the word about your business by printing your logo onto the bags for instant brand awareness

Request that suppliers use less plastic packaging

If your business sells takeaway food, consider eco-friendly packaging such as cardboard, and encourage your customers to recycle it afterwards

Find alternative ways to store and preserve food. Tiffin boxes and stainless steel containers make great substitutes

Ditch single-use soap dispensers and opt for bars of soap in your bathrooms instead

in your NEXT ISSUE coming in march…

From Easter and Mother’s Day to British Pie Week, there’s plenty to look forward to in the next packed edition Make her day

Nice as pie

Plan ahead and make Mother’s Day a corker

Sweet or savoury, you can’t go wrong with a homemade pie

Spring into spring

From hot cross buns to roast lamb, be inspired by fresh tastes this springtime

Full of beans Celebrate Coffee Week in style

delicious recipes l Real success stories l the latest industry news

Ava i l a b l e e x c l u s i v e ly f r o m y o u r l o c a l u n i ta s w h o l e s a l e m e m b e r d e p o t

In season

Leeks Four ways with…

SERVES

With a new year ahead and Brexit looming with its potential soaring prices, what could be better than making the most of products that are plentiful and local? Here’s our guide to making the most of the humble leek, available in abundance in January and February 48

caterer connections jan/feb 2019

the facts What to look for: The perfect leek is no more than an inch in diameter, smooth and bright in colour. Why eat them? Bursting with potassium, folic acid, vitamin C, iron and fibre, leeks are also a great source of beta-carotene. Storage: Leeks can be kept in a fridge or cool, dark place for up to four days. Preparation: Remove any tired outer leaves and trim about two-thirds of the remaining green matter and roots. Split lengthways, rotate 90 degrees, split again and rinse to remove any soil between the layers.

Creamy leek soup Ingredients 225g butter 2 leeks, sliced Salt and pepper 1 litre chicken stock 1 tbsp cornflour 625g Maris Piper potatoes, peeled and chopped 475ml double cream method In a large pot over a medium heat, melt the butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, for about 15 minutes. Stir the cornflour into the stock and add to the pot. Add the potatoes and bring to the boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer for at least 30 minutes, until potatoes are tender. Blend to a velvety smooth finish, season with salt and pepper and serve.

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SERVES

Pasta with leek and pepper

Ingredients 240g penne pasta 2 large lemons 1 medium leek, thinly sliced 1 tbsp extra-virgin olive oil Large handful chopped flat-leaf parsley 2 cloves garlic Salt and pepper Two large handfuls of freshly grated parmesan 4 tbsp fresh chives method Cook pasta until just tender and set aside, reserving 200ml of the cooking liquid. Finely grate 1 tablespoon lemon zest and squeeze the juice from the two lemons and set aside. Pat leek slices dry. Heat oil in a large non-stick skillet and add the leek, lemon zest, half the chopped parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, for about six minutes. Add the pasta, most of the reserved cooking liquid, the lemon juice and the remaining parsley to the pan. Cook for 30 seconds to 1 minute, stirring constantly, until the liquid is mostly absorbed. Add the remaining cooking liquid, if needed. Remove from the heat. Discard the garlic. Toss the pasta with the half the parmesan and half the chives. Transfer to bowls, sprinkle with the remaining parmesan and chives and serve.

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SERVES

Leek and cheddar cheese tart

Risotto with spring onion and leeks

method Preheat the oven to 165°C/gas mark 4. Cook the leeks in the butter until soft, but not coloured, then set aside to cool. Whisk together the eggs, cream, parsley, salt and pepper. Stir in the cooled leeks and grated cheese, reserving enough to sprinkle over the top of each of the tarts before baking. Roll the pastry out until it is the thickness of a £1 coin. Line each tart tin with the pastry and prick the base of each pastry case with a fork. Divide the mixture between the tart cases and top each with a little cheese and grind over a little extra black pepper. Pop the tarts on a baking tray and bake for 20–25 minutes, or until the pastry is crisp and the tarts are golden. Leave to cool slightly before taking the tarts out of the tins and serving. Delicious served warm but also wonderful cold.

method Bring the stock to a simmer. Heat a large, wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add the rice and stir to coat, then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. Stir in the parmesan and the rest of butter and season.

Ingredients 2 leeks, sliced 1 knob butter 2 eggs 150ml cream Handful flat-leaf parsley 150g cheddar, grated 325g puff pastry Salt and pepper

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Ingredients 100g butter 2 tbsp olive oil 12 spring onions 6 garlic cloves 600g arborio rice 2 large glasses white wine 3 litres vegetable or chicken stock Freshly grated parmesan

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caterer connections jan/feb 2019

Monica Galetti is a former sous chef at Le Gavroche, under Michel Roux Jr, and opened her first restaurant, Mere, last year, combining French and Samoan cooking

orn in Samoa, Monica Galetti trained as a chef in New Zealand before moving to the UK to work with Michel Roux Jr at the Michelinstarred Le Gavroche. She started out as a commis chef before rising to sous chef. At the time, she was the first female chef at Le Gavroche to be given the responsibility for preparing meat and fish dishes. A familiar face on TV, Galetti has long appeared alongside Greg Wallace and John Torode as a judge on the BBC’s Masterchef, and in 2012 released her first cookbook, Monica’s Kitchen. She also hosts Amazing Hotels with Giles Coren. Last year, Galetti opened Mere in Fitzrovia, with her French sommelier husband, David, the ex-head sommelier of Le Gavroche.

Why did she decide to become a chef?

Monica loved cooking as a child and was taught by her mother from an early age. For Monica’s family, food was a huge part of family life, all sitting around the table, so it came as no surprise to her family when she decided on a career in the kitchen. She began her training in the 1990s at the Central Institute of Technology in Wellington, New

caterer connections jan/feb 2019

Photograph: Co dy Burridge

st a l e h T . . . d r o w Zealand, before landing her first job at a nearby restaurant, Timothy’s. Her cooking impressed the owner so much that they sent her to cooking competitions across the world.

Who inspires her?

Michel Junior and the entire Roux family, Alain Ducasse and the Roca brothers from Spain.

How important is wine to a meal, from a chef’s point of view?

Great wine matched with food can heighten and open up flavours, it’s like a fab marriage.

What would be her ultimate food and wine pairing?

Champagne with a seafood platter.

Worst mistake a chef can make? Oversalting food.

Favourite dish to cook at home?

Roast chicken. Simple home cooking is all you want when you work in the industry.

What advice would she give herself if she was just starting out? Travel more!

What would be her best piece of culinary advice for an aspiring home cook?

Just breathe. It’s not rocket science or brain surgery. No-one’s going to die if it doesn’t end

up looking like it does in a cookbook picture. And like everything else in life, the more you practice and learn from your mistakes, the better you get.

Her favourite kitchen gadget? An instant hot water tap.

If she could only eat at one restaurant for the rest of her life, where would she choose?

Somewhere that served great raw seafood dishes as well as grilled meats and vegetables, plus a fab wine list.

What is her life motto?

“We will get there…”

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