Caterer Connections Mar/Apr 2019

Caterer

connections Mar/Apr 2019

The magazine exclusively for catering professionals

daily grind

Celebrate National Coffee Week in style

best-kept secret

Theo Randall

What makes the popular chef tick?

Why own brand is the key ingredient

keep it local

Cut down on your food miles

Fresh thinking

The latest news, innovation and bright ideas for your business this spring real success stories • industry news • recipes AND meal ideas

Hello. . .

…and welcome to your March/April issue of Caterer Connections. Winter is slowly putting its claws away while spring is trying its very best to appear.

There’s nothing more inspiring than someone genuinely at the top of their game, and we were lucky enough to catch up with chef Theo Randall who gave us an exclusive interview about his career, his passions and his tips for success. From the River Cafe to Theo Randall at the Intercontinental, his talent and flair has earnt him rave reviews and a loyal following.

With so much uncertainty regarding Brexit and what it will mean for the food and drink industry, it pays to focus on local produce. Not only are you supporting nearby businesses, but you’re also boosting the British economy and cutting your food miles which can result in a rather tasty reduction in your costs. Turn to page 36 to read more.

Over on page 24 we look at why own brand is such a key ingredient for cost-sector budgets, offering real quality and value for money, and get your taste buds tingling on page 40 where we look at how you can celebrate National Pie Week with some sweet classics.

Mother’s Day is on the horizon, which is likely to be one of your busiest days on the calendar. We Brits just love to make our mums feel extra special on this day, so get staffed up and consider some new ideas to help you create a point of difference. Turn to page 20 for more.

On page 28 we explore the opportunities coffee shop culture brings. From offering comfortable seating with power points to unlimited coffee to encourage food sales, times are a-changing, and it makes sense to follow suit.

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Les & Martin s

tips for heading in to spring

1

Spring clean We know, how original – but it’s true.

As we move out of winter this is the ideal time of year to have a thorough spring clean, taking some time out to fully scrub every inch of your outlet.

THE SMALL THINGS Place daffodils on tables, add seasonal ingredients to your menus and offer a small chocolate egg with children’s meals.

3

Shake it up Take this time to evaluate your offering.

Don’t be afraid to shake things up and try new dishes and cocktails out on your customers. Remember to ask for feedback.

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* UFS Consumer Online Survey, Cambridge Direction 2018 (n=800) ** Nielsen Retail Grocery Value Sales MAT 11.08.2018

12 In this issue FEATURES

12 16

exclusive: tHeo randall We chat aspirations, inspirations and his mum’s cooking

licence to thrill Are you ready for the busy spring and summer seasons?

20

on trade Make Mother’s Day a hit with our top tips

24 28

Cost sector Make your budget stretch further

33

QUICK SERVE Offer more than just coffee and you’ll see your sales rocket

spring into spring Lighten the mood with fresh flavours and fresh thinking

36

provenance Reduce your food miles and embrace all things local

16

regulars

28

40

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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 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

events Celebrate spring in style

08 11 40

News Latest trends and updates from across the foodservice industry

what’s cooking The latest must-have products

in season: citrus You simply can’t beat the zesty appeal of oranges and lemons caterer connections mar/apr 2019

05

#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

Events

4–10 March

National Pie Week

Cottage pie, fish pie, shepherd’s pie… there’s just so much you can do to get creative with this.

5 march

Shrove Tuesday

Otherwise known as Pancake Day, this is a good opportunity for sweet or savoury fun.

9 March

National Meatball Day

Why not add a delicious spaghetti and meatballs dish to your specials board to mark this day?

everyone in the food and drink sector.

11–17 March

17 March

This is a great chance to show off your creativity and try some new and tasty recipes.

Invest in some green bunting, stick on a leprechaun hat and get the Guinness in, it’s going to be a busy one!

National Butchers’ Week

17 March

International Food Event (IFE)

Holding the title of the UK’s largest global food and drink event, IFE brings together

St Patrick’s Day

Savdeate the

Here’s our round-up of the key foodie dates over the next couple of months

4 April

National Burrito Day

50% off or 2-4-1 will be a great incentive to pull in the burrito lovers out there.

19 April

21 April

This is a chance to have some fun with an Amaretto-themed cocktail menu. Amaretto Sour, Amaretto Colada, Ritz Fizz… the world’s your oyster. Incentivise the occasion with a 2-4-1 offer or ‘make your own cocktail’.

Pull out all the stops for Easter and your bottom line will thank you later.

National Amaretto Day

Easter

19–22 April

York Chocolate Festival Promoting local chocolatiers, independent restaurants and retailers in York.

24 April

Sauvignon Blanc Day

Really treat your guests by offering a free glass of sauvignon blanc when they order a meal.

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sweet enough?

Parents are being advised on ways to reduce sugar consumption after it was revealed by Public Health England (PHE) that the average child will have exceeded the recommended sugar intake of an 18 year old by their 10th birthday.

It has been reported that a third of children leave primary school either overweight or obese. PHE is working with the food industry to remove 20% of sugar from products that contribute most to children’s sugar intake by 2020.

We all know that healthy eating often flies out of the window when dining out, so can you help parents by offering healthier versions of everyday food and drinks on your regular menu and children’s menus?

feeling ginspired Flavoured gins are on the rise, racking up sales of £165m in 2018 according to the Wine and Spirit Trade Association. That’s up nearly ninefold in comparison to the previous year.

It’s thought to be down to drinkers who aren’t a fan of the taste of gin but succumb to the fear

Veganism is experiencing an all-time high. IN fact, Demand for meat-free food increased by a huge in 2017 and the vegan trend quadrupled in the 5 years between 2012 and 2017 according to google search. if you haven’t already, now is a great time to look into plantbased options to add to your menus

987%

Let’s get

fizzy 08

caterer connections Mar/APR 2019

of missing out (FOMO) on the spirit’s renaissance, and so opt for pink or flavoured gins as a more appetising alternative.

Unsurprisingly, the annual sales of gin are still on the rise too, with the figure hitting a whopping £2bn in 2018.

Brits love bubbles, buying a record 164m bottles of champagne and sparkling wine last year, with roughly one-quarter of them being drunk on Christmas Day or New Year’s Eve. We spent more than £2.2bn on the fizzy stuff last year too, with a large amount from grapes grown on vines in the south of England.

News no deal, no plan?

is your product instagrammable?

Despite the threat of a no-deal Brexit (as we go to press, that is), an astonishing 50% of major food companies have no plan in place.

Research by The Grocer revealed many £100m-plus turnover FMCG companies have underestimated the implications of Brexit with just a few weeks to go.

The research also showed that half of those companies interviewed were still preparing recommendations, with 10% saying it was still ‘early days’.

It also revealed that companies’ IT systems weren’t prepared for the influx of customs declarations and increased administration demands.

Social media is playing a huge part in the revival of liqueurs, leading to 42m bottles being consumed at home or in pubs, bars and restaurants.

The Wine and Spirit Trade Association (WSTA) have revealed that drinks including herbal bitter liqueurs and red-orange aperitifs mixed with sparkling wine proved very ‘instagrammable’, especially when served in pretty stem glasses.

When styling your dishes and cocktails, think about how visually appealing they are. Ultimately, if you can go the extra mile to present your customers with a dish or drink that’s just too aesthetically pleasing not to share on social media, then you’ll win yourself some free PR.

There’s been a CONSIDERABLE ‘latte’ growth in the UK café INDUSTRY, ACCORDING TO ALLEGRA WORLD COFFEE portal. The market grew by in turnover during 2018 and is now valued at £10.1bn across 25,483 outlets following 20 consecutive years of growth.

7.9%

Season for change It has been reported that the out-of-home eating sector has made clear progress in reducing the salt content of food, with 71% of products meeting the targets set for 2017.

That’s according to Public Health England (PHE), which has analysed data from 35 national hospitality groups. The study found that the groups have acheived quantifiable reductions in the salt content of dishes since 2006, when the targets were first set.

Public Health Minister Steve Brine commented, “While it is encouraging to see the food industry is making progress towards the

salt reduction targets we set in 2014, we know there is more to do.”

Alison Tedstone, chief nutritionist at PHE, added, “Too much salt can lead to increased blood pressure which can cause heart disease and stroke – two of the biggest killers of adults in the UK – which is why government has set such stretching targets.”

PHE found room for improvement in burgers, seasoned fries and pasta dishes which didn’t quite meet the requirements in salt content. If these are on your menus, it might be worth looking at ways you can reduce salt.

caterer connections mar/apr 2019

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Attainable from all jolly good wholesalers!

tyrrellsofficial

@tyrrells

tyrrellscrisps.co.uk

enjoy more gluten free

under 100 cals

suitable for vegetarians

popped not fried

Available in all good wholesalers!

Step into spring in style with these muststock products

Whats ’

cooking

Bottle it up Unilever Food Solutions has launched its new complete front-of-house range in a convenient squeezy bottle.

Hellmann’s Real Mayonnaise, in 430ml and 250ml bottles, Hellmann’s Tomato Ketchup 430ml, BBQ Sauce 430ml and Yellow Mustard 250ml, sit alongside “the nation’s favourite” Colman’s English Mustard 150ml. This table-top range is a great addition to any pub or restaurant and frees up staff time to serve more customers.

a breakfast staple

Gincredible cakes Completely alcohol free, a new range of cocktail-flavoured, triple-layered cakes have been rolled out by Cake, the Glasgowbased bakery owned by Lomond Wholesale.

Each cake is available frozen and preportioned into 14 slices.

the ultimate crowd pleaser It’s no wonder that this canned classic is the nation’s favourite comfort food. Full of fibre, low in fat, counting towards your five a day, and with reduced sugar and salt, baked beans always get the thumbs up.

Caterers Kitchen Orange Juice remains a breakfast favourite. Not only is it bursting with vitamin C and the ideal way to wake up the taste buds, but it also provides great value so boosts your bottom line.

No porkies here For those wanting a tasty, savoury snack, Mr Porky pork scratchings are a great alternative to traditional crisps and nuts and ideal for customers wanting something a little different. Make them visible in your venue or even add them to a snack menu to drive incremental sales. caterer connections mar/apr 2019

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caterer connections mar/apr 2019

Interview

growing up we often ate dishes that my mother cooked from Elizabeth David’s Italian cookbook With two book deals, a multitude of TV appearances and a Michelin star under his belt, Theo Randall is one of Britain’s shining culinary lights. We caught up with him to find out where his inspiration lies When and how did you decide to become a chef?

I loved cooking as a kid and my parents taught me about good food from a very young age. My love of Italian cuisine in particular has come from many sources, but my mother is a big fan of Italian food, so growing up we often ate dishes that she cooked from Elizabeth David’s Italian Food cookbook.

My first experience of the professional kitchen was at a French restaurant called Chez Max. The owner Max Magarian was a brilliant cook and taught me all the important disciplines of being a chef. I left after three years and went to a restaurant that had only just opened to the public.

The restaurant was The River Café and the two chef-owners – Rose Gray and Ruth Rogers – were cooking Italian food that was not the normal anglicised cuisine that everyone associated with Italian.

This was where my real love for Italian food grew and over many years of cooking there and plenty of eating trips to Italy, my passion and knowledge developed.

What’s your most versatile ingredient?

It depends on the time of year as seasonality is key for me and in my restaurant, Theo Randall at the

InterContinental. In the summer I love to use tomatoes, zucchini, basil, aubergines. In the autumn I use a lot of porcini mushrooms, celeriac, and squash. In the colder winter months it’s truffles, artichokes from Sicily, chestnuts, fennel, Cavolo Nero and Treviso tardive and then in spring it’s the greens – asparagus, broad beans, peas and agritti.

Celebrating these ingredients, we caterer connections mar/apr 2019

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Interview

have collaborated with the fantastic Amber Locke, who has created a beautiful geometric print from some of these ingredients that we use on a daily basis.

She drew inspiration from the Eat The Art menu we devised, and the artwork is great as it really shows the beauty and vibrancy of the ingredients we use.

What’s your food/drink guilty pleasure?

Tunnock’s Tea Cakes

Signature dish?

professional kitchens are tough; if you want to achieve something and be a success you will. Eat out as much as you can afford and read cookbooks.

Cappelletti di Vitello and my Amalfi Lemon Tart.

Who inspires you?

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

I find Roy Ackerman very inspirational. He had a very positive attitude and was charming and respectful to everyone he met.

Always trust your instinct. Keep it simple and seasonal.

What’s one gadget you can’t live without in the kitchen?

A pestle and mortar or my little Imperia pasta machine. It’s nothing fancy but just very reliable. I take it whenever I do cookery demonstrations and masterclasses in the restaurant.

What’s your ideal springtime menu?

iny new season broad beans with young T pecorino cheese and a few leaves of rocket with very good olive oil and black pepper. l Tagliarini pasta with young peas, Prosciutto di Parma and Parmesan. l Steamed seabass in cartoccio with Amalfi lemon vermouth basil and butter, with English asparagus and rainbow chard. l Panna cotta with croquante and baked British rhubarb with moscato and vanilla.

l

What’s your proudest moment and what was the biggest turning point in your career?

My proudest moment was opening my own restaurant, Theo Randall at the InterContinental London Park Lane, in 2006, and the turning point was when we won Italian Restaurant of the Year the following year, showing that all the hard work had paid off.

What would your ultimate food and wine pairing be?

Roasted grouse with porcini mushrooms, with a glass of really good Barolo.

If you could go back 20 years and give yourself one bit of advice, what would it be?

14

caterer connections mar/apr 2019

Travel more and see more of the world. I worked in California as a young chef but if I could do it all again, I would have spent more time seeing other continents as a young man.

Worst mistake a chef can make?

To over-complicate and over-season a dish.

If you could only eat at one restaurant for the rest of your life, where would it be?

Linguine alla vongole.

Osteria Bell’Italia in Cisternino, Puglia.

Luano and his wife Erika have a fantastic restaurant in the beautiful town of Cisternino and whatever time of the year it is, I love it.

Be polite, listen and respect people who are teaching you. Never give up, there are good days and bad days. Give yourself a target each year. Cooking is enjoyable but

To keep the quality of my restaurants as high as possible and keep them consistent, and to train and develop the younger members of our team to the best ability.

Favourite dish to cook at home?

What advice would you give to aspiring chefs?

What are your aspirations for the future?

GROW THE TALLEST SUNFLOWER AND YOU COULD *

Win £500 for your care home!

PLUS £100* FOR THE RESIDENT WHO’S FLOWER IT IS!

STEP ONE Register by 31st March 2019 to receive your sunflower growing kits at www. premierfoodservice. co.uk

STEP TWO Plant your sunflower seeds in our retro planters

STEP THREE Nurture and watch your sunflowers grow!

STEP FOUR Measure it against your retro ruler, then send a picture of the sunflower, entrant and the measurement to Sarah.Robb@PremierFoods.co.uk by 31st August 2019

t! n e id s e r y er v e or f A Sunflower

A fun competition for the whole KEEP US UP TO DATE care home to ON YOUR FLOWERS GROWTH BY POSTING take part in.

PICTURES ON

WHY NOT GET YOUR LOCAL SCHOOL / NURSERY INVOLVED?

SOCIAL MEDIA USING

#BISTOTOGETHER GO TO WWW.PREMIERFOODSERVICE.CO.UK TO REGISTER Terms and Conditions on the website *The winning resident will receive £100 in High Street Vouchers.

The winning care home will win £500 in High Street Vouchers.

@PremierFoods_FS

Licensed

Licence to thrill

When it comes to standing out from the crowd, it definitely pays to think ahead and tap into the tricks of the trade. From the trends that look set to dominate this spring and summer to words of wisdom from some serious success stories, follow our guide to making your venue the talk of the town

despite fears about the UK reaching ‘peak prosecco’ more than 35.8 million gallons of sparkling wine were consumed last year, an increase of 5% from 2017 16

caterer connections Mar/Apr 2019

S

o, the busy spring and summer months are virtually upon us; are you ready? What’s up your sleeves to draw in customers and turn them into loyal regulars? Have you planned ahead and thought about what events you’ll hold, what drinks look set to be big news and planned the promotions you’ll run? What about your marketing – how are you going to spread the word?

If some, or all, of this has passed you by, don’t panic. Just keep reading as we’ve got your spring and summer plans all mapped out…

It’s a date

Pull off a lucrative spring/summer by making your venue the perfect place to celebrate. With a whole host of events in the calendar over the coming months, there are plenty of opportunities for you to take advantage of. If you’re an avid reader of

Caterer Connections, you’ll already be familiar with our events pages which are packed full of inspiration.

The lighter nights and warmer days mark the start of alfresco drinking, so clean up your beer garden and make sure it’s a visually appealing area for your guests to sit in. Add atmospheric lighting, speakers and play equipment if you want to appeal to families.

If you don’t already have one installed, have you thought about installing TVs inside and outside your venue so that you can take advantage of key sporting dates such as Wimbledon and the Cricket World Cup?

Spread the word

Social media is a fantastic way to raise awareness of your venue so make sure you’re posting regularly to let locals know what’s happening. Encourage customers to

Trade up

Offering customers the opportunity to upgrade to premium products is a great way to stand out and enhance your margins.

From sophisticated soft drinks to delicious fruit ciders and upmarket gins (and tonics), you simply can’t go wrong.

Dar et o

share their visits online with their friends.

You could even run a competition to win a bottle of fizz or round of cocktails if they tag your venue in their posts. Make sure you use hashtags to establish your venue as THE place to be and offer a prize to the person who takes the best picture and posts it to social media using your hashtags.

If you really want to make an impact, go one step further and put a little money aside to sponsor your posts to reach an even wider audience. Fun promotions are a great way to get people involved and more aware of venues on their doorstep.

Pick a night of the week that’s usually quiet and use social media to offer the first 25 customers through the door a free drink. Make sure you post about it a week or so beforehand to let the word spread.

t n e r fe f i d “We saw that there was e b a real night-time phenomena led

by places such as The Alchemist in Manchester and we knew there’d be an appetite for something similar elsewhere. We needed to take a risk and be daring. Bristol is a student city with lots of cheap bars, but we wanted to create something very, very different and a step above. We pride ourselves on the showmanship of bartending from blowtorching to mixing and whisking, and rather than a fast turnaround, the dry ice and fire keep guests entertained as well as adding flavour.

Because everything is served fresh it takes more time so we make sure everyone’s in on the act and the process just builds anticipation.

Taking such a risk has really paid off.”

Josh Taylor, Aluna, Bristol

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Licensed

Think crafty

kno wy o

The popularity of craft beer over the past few years shows no sign of slowing down so it makes sense to stock up now. We all know that lager is the most popular choice when it comes to beer or cider, but it’s rapidly losing share as demand for craft beer rises.

While a winning range of craft beers is a great way to stand out from the local competition, it also get the thumbs up for boosting your bottom line. Craft ales are a premium product and drinks are prepared to pay that little bit more for something that ticks all their boxes. An equally exciting opportunity for foodservice venues is the potential to pair dishes on your menu with craft ales because of their wideranging flavour profiles – a sure-fire way to increase sales.

Pubs are at the heart of the rise of the craft beer boom, as this is where customers are most likely to be adventurous with their tastes. However, in order not to scare off less adventurous punters, it’s important to

have brands and beers that are easily accessible as well as the more niche brands for the more experienced craft beer drinker.

Try: Leffe Brown, Abbey Beer, 5.3% With hints of coffee and chocolate, this creamy beer has a sweet and spicy flavour and is the perfect match for lasagne Bellfield Brewery Lawless Village IPA 330ml The overall United Kingdom Winner at the 2017 World Beer Awards, Lawless Village is a copper coloured, aromatic beer that is brewed as a traditional American IPA with a modern, citrusy finish.

cts u d ro p “As a restaurant ur offering Indian dishes, it’s

essential that our staff know our wine list well so they can make suggestions that will work. With such bold flavours on the menu, the wrong choice of wine could really limit a customer’s enjoyment so we’re always on hand to offer advice and guidance about the choice to complement their meal. We know that customers want three things from a night out: high-quality food and drink, a great atmosphere and fantastic customer service, so these are our priorities to deliver every single day.”

Domnic norunha, asha’s, Birmingham

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Having a new beer on each tip week is a great way to keep the variety seekers coming back for more

caterer connections Mar/Apr 2019

Go, go, Prosecco!

Spring is really when Prosecco comes into its own, so this is definitely the time to move it up your wine list or even make it the star of your specials list. Once a drink to splash out on, Prosecco has become more commonplace and is now considered an entry-level drink, but as we know Brits like to flash the cash on premium products, it’s worth stocking up on both high- and low-end Prosecco to meet demand. Think extra dry, rosé and even low-alcohol to appeal to all customers.

Antipasto board

A match made in heaven When you’re looking at increasing your licensed sales, think about the bigger picture, such as your food offer. By offering great-tasting dishes that are the perfect match for wines, ciders and ales, you could see your sales soaring. Here’s our round up of three tantalisingly tasty options:

Asian steak sharing plate

This sharing plate combines a tender bavette steak with a noodle, Asian vegetable and coriander salad. The dressing is nam jim, a Thai-style dressing using chilli as the base along with shallots, coriander stems and lime juice and balanced with sugar and fish sauce to give a sweet, salty, spicy, sour flavour.

To go with it: A riesling works wonderfully well with the fresh tastes in this dish. If red is your tipple of choice, steer clear of heavy reds as the vinegar will accentuate the tannins. Instead, opt for a light unoaked pinot noir.

Rise of rum

The rags to riches story of gin has been well documented over the last few years, soaring in popularity to be the must-stock spirit of the moment.

Now, industry experts have predicted that the spirits revolution is set to take a darker turn as rum takes centre stage.

Arguably more versatile than gin, rum is delicious sipped neat and as the basis of a huge number of cocktails.

A surprise big seller is spiced rum, which represents 30% of the rum category and is growing in popularity year on year.

Why not make ice tip cubes using coconut water to give your rumbased cocktails a caribbean edge?

Lamb croquettes

Slow-braised lamb shoulder seasoned with capers, sherry vinegar and parsley then pressed, portioned and crumbed before being pan-fried and finished in the oven. Served on a pea and mint puree and finished with green apple and pea tendrils.

To go with it: Lamb is a really wine-friendly meat and a great match would be this wonderful wine from Spain, Bodegas Tamaral Ribera del Duero Roble.

Antipasto boards are incredibly popular, offering a taste of Italy with courgette and peppers dressed with balsamic vinegar and olive oil, and served alongside buffalo mozzarella, shaved Parma ham, pickled garlic, kalamata olives and capers.

To go with it: A match made in heaven is antipasto and an Italian wine. For red, go for a sangiovese-based one such as Cantina Bonacchi Chianti Gentilesco, but if white is more your style then a top-notch pinot grigio will be delicious.

find your usp

“Wine can be intimidating and we know that people tend to stick with their favourites, so to encourage customers to try something new, we’ve held wine tasting evenings. We regularly change our wines by the glass to encourage customers to try something new.

“We’ve also chosen to avoid a wine list, offering customers a ‘wall of wine’ instead.

Customers browse the 250 wines on offer and select what they’d like. Each bottle has a label showing a price to take away or, for just £5 more, they can drink in, regardless of the cost of the wine. As a result, more than 80% of our customers choose their wine and sit in and drink it in the bar.”

Cathy Hamilton, One One Two on the Brae, Nairn

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Extend your Mother’s Day tip celebrations and offers to the weekend before and after for those busy on THE DAY ITSELF 20

caterer connections mar/apr 2019

On trade

Mum’s

the word Mother’s Day is on 31 March this year, so here’s our guide to making the most out of this lucrative opportunity

I

t’s a fact – Brits just love to spoil their mums on Mother’s Day. Last year we splashed out a whopping £600 million on making the women of our lives feel special, which was an increase of 3.4% compared to £580 million the year before.

It’s a huge date in any caterer’s diary, and if you get it right you can really kickstart your bottom line and win return custom for next year.

Afternoon tea

Afternoon tea is a long-running British tradition and a firm favourite on Mother’s Day. According to figures from restaurant booking platform OpenTable, afternoon tea is experiencing a surge in popularity with a 54% increase in bookings placed over the past two years.

Mouth-watering pastries, bite-sized

cakes, prosecco and a delicate finger sandwich are usually the fundamentals for a traditional afternoon tea, but why not impress your guests by pushing the boat out and trying something a little bit different? Your customers are far more likely to remember you and spread the word if you offer something that’s not only different but is also ‘instagrammable’.

You could hold an American-style afternoon tea with miniature hot dogs and burgers, or really push the boat out and come up with your own theme, such as Alice in Wonderland, Cinderella or Charlie and the Chocolate Factory.

Go the extra mile

Mother’s Day is a special time, and your guests will notice if you go one step further.

And it doesn’t have to cost the earth. Put

fresh flowers on the table, light candles and produce a special single-sided Mother’s Day menu with the day’s date printed on that guests can take home as a keepsake.

Depending on your venue, you could even offer guests a free glass of prosecco on arrival and remember to take guests’ coats to hang up, too. By making your guests feel extra special, they’ll be sure to remember you for next year.

If you run a hotel or a B&B, have you thought about offering mum breakfast in bed? A simple but sweet idea – offer mum the chance to order room service to be delivered to her in the morning. Include a little vase with a fresh flower to really make her smile.

Turn it around

And on that note, don’t be in a rush to caterer connections mar/apr 2019

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On trade

In 2018 we splashed out a whopping

£600 million on Mother’s Day

think of installing a ‘kids table’ with Connect 4 and simple jigsaws for kids to amuse themselves and give mum a break.

Offers galore

turn tables too quickly. This isn’t a regular Sunday and although you’ll be eager to make the most out of the occasion, there’s nothing more annoying than feeling the waiting staff’s eyes on you, eager for you to get a move on once you’ve paid your bill.

Think of the children

Make mum’s day just a little bit easier by thinking of the kids. A quiet child is a happy child, and a happy child will make for happy mums! Place some colouring books and coloured pencils on tables and maybe

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Mother’s Day is a hugely competitive day, and one crucial thing that will definitely help you get bums on seats is promotions.

Mums love to be treated but they’d much prefer to be pampered without their loved ones forking out on extortionate prices.

How about a simple ‘kids go free’ or ‘mums go free’ offer? Encourage upselling by offering set menus. For example, two courses for £14.95, three for £17.95.

Set your offers up early enough and publicise online across your website and social media platforms as

soon as you can. Local newspapers often do a roundup in the weeks leading up to Mother’s Day highlighting various offers in the local area, so if you’re lucky you may make the list and win yourself some PR.

Staff up

It’s likely to be a busy day, as you’ll know from previous years. Don’t compromise on delivering excellent service by making sure you’re fully staffed up. Even if your grub tasted amazing and the flowers on the table were beautiful, your guests are likely to forget all of that if they’re waiting for too long between courses and the waiting staff forget to deliver their drink.

Don’t limit yourself

It’s worth extending your Mother’s Day celebrations and offers to the weekend before and after, to cater for those who might not be able to get the whole family together on the day itself. Most venues aren’t likely to do that, so you’ll be standing out from the crowd already.

OLD MOUT IS THE FASTEST GROWING CIDER BRAND IN THE MARKET1 Source: 1. Combined BBPA data to 30.11.18 & Nielsen Scantrack to 1/12/18

Cost sector

What’s in a

name?

Caterers Kitchen is designed by chefs for chefs 24

caterer connections mar/apr 2019

Lemon Tart A classic dessert guaranteed to please your customers. Suitable for all meal occasions, this zesty, refreshing lemon tart is packed full of fresh citrus flavour and will tickle every customer’s taste buds.

When it comes to making your budget stretch further, it pays to source the best value products going. No longer the poor relation in the kitchen, own brand offers top quality and fantastic value which is music to our ears

W

e know that the pressure’s on for cost-sector caterers. When it comes to creating a menu that is both tasty and meets national nutrition guidelines while meeting a budget that is only getting tighter and tighter, it’s tough out there. And, with Brexit on the horizon, it looks set to get tougher still. Fear not though, because we’ve got a secret weapon and if it’s not already yours too, it really should be.

When you’re tasked with delivering a menu on a tight budget, own brand should be a staple on your shelves and in your fridge and freezer. Unlike retail where

Our round-up of own-brand winners Don’t forget

Caterers Kitchen malt vinegar and Caterers Kitchen table salt for your chips!

consumers are incredibly aware of brands and influenced by the big names, in foodservice it’s a different story altogether.

Labels are kept back of house and don’t appear on menus, providing chefs with the opportunity to make their budgets go that little bit further, delivering the same great taste but at a lower cost.

Caterers Kitchen, the foodservice own brand from Unitas Wholesale, not only delivers great value but also matches the quality of branded products. With hundreds of ingredients and products, this food and non-food range is a genuine kitchen essential, enabling you to keep

Full English: Caterers Kitchen thick pork sausages, free range eggs, Caterers Kitchen streaky bacon, Caterers Kitchen sliced mushroom, and Caterers Kitchen reduced salt and sugar baked beans Winter warmer: Caterers Kitchen tomato soup with freshly baked bread Crowd pleaser: Caterers Kitchen breaded wholetail scampi, Caterers Kitchen chips and Caterers Kitchen mushy processed peas Quick lunch: Caterers Kitchen quiche Lorraine with salad Sweet treats: Caterers Kitchen cherry bakewell traybake, Caterers Kitchen apple, peach and raspberry crumble tart, Caterers Kitchen lemon drizzle cake, pre-portioned

caterer connections mar/apr 2019

25

Cost sector

costs down and raise your gross profit.

“The misconception around own-brand is that it’s an inferior quality but that’s simply not the case,” says Les Mohammed, Senior Trading Controller at Unitas Wholesale. “Years ago, the quality of own brand may not have had the quality of the leading brands but times have changed significantly.

“It’s a well-known fact that consumer standards are at an all-time high, and own brand has had to raise its game to ensure it can compete. Chefs simply wouldn’t stand for sub-par quality as their reputation would be at risk.”

When it comes to own brand, Unitas Wholesale is delivering a range of products that tick all the boxes for the foodservice sector. “We pride ourselves on the fantastic quality of Caterers Kitchen products,” said Les. “They’re designed by chefs for chefs, and they go through rigorous test panels before they’re launched to be sure they’re offering the best possible quality and value for money. As a result, chefs can rest assured knowing that all Caterers Kitchen products are of a high quality in addition to being more affordable than their branded equivalent – it’s a win-win solution.”

Drink up In the spotlight Pain Français FRENCH BAKERS BASKET

The award-winning French Bakers Basket is made in France with the finest authentic ingredients. There are five varieties within every case, so that every customer can have a choice and enjoy their favourite.

For best results serve warm.

Spice it up

Add some flavour to your meal with the Caterers Kitchen range of herbs and spices.

Whether it’s chilli powder, garlic salt, sage or curry powder for a korma – we’ve got you covered.

Don’t forget… … You can also make vital savings on non-food items using Caterers Kitchen essentials such as toilet roll, tin foil, cling film, napkins and salt.

Reduce your monthly cleaning bill by investing in own-brand cleaning essentials, such as bleach, dishwasher tablets, washing-up liquid, rubber gloves and cleaning cloths.

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caterer connections mar/apr 2019

Hydration is particularly important for cost-sector caterers. Quench your customers’ thirst and save a penny or two while you’re at it with: l Caterers Kitchen lime juice cordial l Caterers Kitchen orange juice l Caterers Kitchen blackcurrant juice drink l Caterers Kitchen apple juice

PREMIUM PREMIUM INSTANT INSTANT COFFEE COFFEE

With micro-ground coffee, NESCAFÉ® AZERA® takes instant coffee to new heights! Enjoy the convenience of an instant coffee with a barista-style quality! ®Reg. Trademark of Société des Produits Nestlé S.A.

Quick serve

Wake up

and smell the coffee UK Coffee Week lands 29 April – 5 May, so we’re looking at the huge opportunity brewing now

The average Brit drinks around cups of coffee every day

2

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caterer connections mar/apr 2019

Strapline

57% 34% of coffee is drunk at Breakfast,

B

rits are renowned for our love of tea. In fact, a good strong cuppa is as synonymous with the British Isles as a grey rainy day and the Queen.

However, coffee shops are flooding our high streets with a new café popping up on every street corner seemingly every month.

It’s no surprise that with sitcoms like Friends and Seinfeld set largely around them that the coffee shop culture first surged in the 90s with people desperate to enjoy the New York cosmopolitan lifestyle too. As a result, our caffeine addiction has definitely grown inclusive of coffee with more than 95 million cups of the strong stuff enjoyed a day.

As always, don’t take the rising popularity for granted. As coffee shops get more and more popular, you’ll be battling with competition more and more with every passing year. Not only that, but with the advancement of technology, there are

between meals and 13% at other meals

so many opportunities you can take advantage of to make sure you’re ahead of the game and turning heads on the high street.

Join the 21st century

Although many visit coffee shops to socialise with friends and catch up with loved ones, others see coffee shops as an extension of the office. Whether it’s spending a couple of hours catching up on work emails before a meeting nearby, or using it as a neutral, casual environment for a client meeting.

It’s worth investing in a strong Wi-Fi connection so that people can easily connect and get online. Display the password in plain sight to save you repeating it to customers over and over.

Offer comfortable seating with power points and quiet

zones for people wanting to crack on with work without loud groups or crying babies in the vicinity.

Offer something different

People love a coffee shop with personality so have a think about ways you can offer something slightly different. Why not have a book swap corner and encourage customers to bring in their old books to put on your bookshelves, and in return they can take away a book donated by someone else or just read it over their coffee.

As the nation slowly moves away from its ‘Boozy Britain’ reputation, a new wave of cafés across the country are demonstrating that there’s demand for late-night coffee houses.

Although traditionally a daytime pursuit, studies have revealed we’re not done with our coffee shop socialising when the clock strikes 5.30pm. caterer connections mar/apr 2019

29

Quick serve

£1bn In 2017,

was spent on coffee in the UK

Why not experiment by keeping your doors open for a few hours extra one evening per month? Make an evening of it by inviting a local jazz band or hosting a quiz night to pull in the punters and evaluate your sales after six or so months.

If it’s really popular you could extend your opening hours to one late night per week and gradually wean down the themed evenings to see if the demand for just normal service is there.

Coffee for thought

Have you thought about offering unlimited coffees to ensure customers stay longer and buy accompaniments such as breakfast, lunch or snacks?

Is there any opportunity to offer licensed products alongside your coffee offering?

This is a great avenue to explore, especially if you are thinking about extending your opening hours into the evenings as your customers will then have a choice if they fancy a tipple.

Food-to-go

Brits are getting busier, and the demand for quick, portable, convenient food is mounting. The UK’s food-to-go sector will be worth £23.5bn by 2022, up from £17.4bn in 2017, according to IGD. For coffee specialists, this equates to a forecast of £4.2bn by 2022.

Take a look at your nearby competition to establish what’s already on offer in the local area and do your research on what the most popular sandwiches and soft drinks are. Speak to your

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customers too and see what they’d like to see on your menus.

UK Coffee Week

UK Coffee Week isn’t only a great opportunity to review your coffee sales and offer your customers something new. It’s also a charity that unites the customers to raise valuable funds for the communities that grow our coffee. All funds raised go directly to Project Waterfall, an initiative established to bring clean water and sanitation to coffeegrowing communities around the world.

Since 2011, the charity has raised over £1 million, changing more than 37,000 lives in Nicaragua, Tanzania, Rwanda, Vietnam, Uganda, Kenya and Ethiopia.

Why not look at ways your venue can get on board with fundraising for this amazing cause? You could donate 5p per coffee sold, host a raffle or organise a ‘guess the number of beans in the jar’ competition.

You could also push the boat out and make an event of it. Organise an interactive coffee-cocktail-making workshop for your customers, with a percentage of all proceeds going to Project Waterfall. You could even take it one step further and invite a local band or musician to play to help boost the crowd.

If you’re on social media, make sure you post about your fundraising to let your customers know what you’re up to. Loyal customers will almost certainly pop in to support the cause.

Time for a treat Celebrate National Coffee Week with Caterers Kitchen

29 April - 5 May

Spring

Put a spring

in your step As spring breathes new life into the world around us, now is the perfect time o breathe new life into your menu and your offering. Here’s our guide to getting started

A very vegan menu Starter sas Cauliflower samo OR up Roast tomato so Main chickpea curry t nu Coco OR ckpot chilli Vegan quinoa cro DesSert bread doughnut na na Ba OR s Tiramisu brownie

T

he flowers are blooming, the lambs are bleating, and the sun is thinking about putting its hat on – yes, spring is almost here. Along with sunshine and longer days, spring also brings a wealth of opportunities for you to cash in on.

Last year it was revealed by Coffer Peach Business Tracker that collective like-forlike sales for the four days of Easter were up 5.9% compared to the Easter weekend last year for both managed pub and restaurant groups. Restaurant chains saw the biggest Easter uplift, with like-for-likes up 8% compared to the same four-day (Good Friday to Easter Monday) period the previous year.

Vegan thinking

According to The Vegan Society, demand for meat-free food increased by 987% in 2017. No, that wasn’t a typo. Almost half (42%) of UK vegans made the change in 2018, which shows that veganism has been growing exponentially. This means

that this Easter, you’re very likely to welcome several vegetarians or vegans through your door. Nut roasts are a great staple for a vegan/vegetarian friendly menu, but an easy way to impress your customers is to branch out and have a few options available.

Minimise wastage

Caterers on a tight budget can make the most out of Easter opportunities by minimising food wastage. It pays to be thrifty when it comes to your leftovers, and there are many ingenious ways you can use surplus ingredients to create an entirely new meal.

Remember also that being frugal with the cuts of meat you choose will help your bottom line. Don’t be afraid of opting for beef mince rather than fillet steak, for example. Not only is it cheaper, but it can also form the base of several meals rather than just one. Pork is another example of a very versatile meat as it can be baked, grilled or roasted. caterer connections mar/apr 2019

33

Spring

Feeling fresh

This is the time that people start to emerge from winter hibernation and start to socialise again.

As you’ll know, you’re likely to be in competition with lots of places on the high street so it’s essential to find ways to stand out from the crowd and try something different, whether that’s new flavours, promotions or events.

Why not host an evening marking the start of spring by offering everyone a spring cocktail on the house? Yes, you’ll lose a bit of cash in the process, but you’ll no doubt find that your footfall will double on the evening as a result. Most who stop for one drink will also likely stop for a second or a third.

Fresh fruit flavours are the essence of spring and the lighter evenings make the perfect time to refresh your drinks offering.

Forget warming flavours such as cinnamon.

Whether it’s cocktails or mocktails, your customers will be looking for lighter, refreshing tastes to quench their thirst.

Think elderflower, coconut, pineapple and fresh lemon juice. Garnish your cocktails with fresh fruit to improve the aesthetic of your drink (the aim of the game is to make it shareable on social media).

Grapefruit Mojito Ingredients 4 pink grapefruit Mint 140g golden caster sugar 250ml white rum 1l soda water Method Juice three of the grapefruit, and thinly slice the fourth.

Mix grapefruit juice, mint and sugar in a large jug.

Crush with end of a rolling pin to release flavour from mint and dissolve sugar.

Add the rum, mix well and top up with soda water and ice.

Garnish with the sliced grapefruit and remaining mint and serve.

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And for the designated driver…

Raspberry grapefruit mocktail Gin Fizz Ingredients 2oz gin Dash of lemon juice ½ tsp superfine sugar 3oz soda water 1 cherry

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Method Pour gin, juice and sugar into a cocktail shaker filled with ice. Shake vigorously.

Strain into a highball glass, add ice cubes.

Top off with soda water and garnish with a cherry.

1 2 3

Ingredients 4 cups raspberry lemonade 6 cups grapefruit juice 2 cups lemonade Method It couldn’t be simpler.

Simply add all the ingredients together in a pitcher, stir well and serve.

Delicious!

Provenance

Plums

Radishes

Blueberries

Summer (June–Aug)

Asparagus

Spring (March–May) Jersey Royal

Aubergine

Rhubarb Beetroot

Greengages

Cauliflower

Carrot

Broad beans

Broccoli

Garlic

Strawberries

C ose to Cucumber

New potatoes

From reducing food miles to telling the story behind the food on the plate, protect yourself from the uncertainty of Brexit by sourcing local products and use the situation to your advantage 36

caterer connections Mar/Apr 2019

W

ith the threat of Brexit and its associated uncertainty still looming large, food and drink businesses, big and small, all over the country are wondering what the future has in store.

Even industry and political experts are befuddled about what Brexit will mean in practical terms. Whether it’s a hard deal, soft deal, no deal or even a delayed Brexit or no Brexit at all, it’s impossible to know what the threat is to the foodservice industry. From potentially soaring prices to limited availability, the risk to business is unknown, but it’s likely to have enormous consequences for everyone working in foodservice or the on trade.

So the question is, what can you do

to protect yourself and the health of your business?

Well, the most logical starting point has to be the ingredients in your kitchen. Are you relying on goods that are imported or likely to be impacted by Brexit or whatever happens on that score? Are the prices likely to rocket, meaning your margins are at risk? What’s your supply chain looking like? Stable and reliable or precarious and potentially able to leave you in the lurch?

Local knowledge

With stories of stockpiling hitting the headlines, it’s not surprising that the sector is going into panic. However, there is a more sensible, and sustainable, solution.

Not only will you protect yourself from

Sweetcorn

Chicory

Winter (Dec–Feb)

Brussels sprouts

Apples

Cabbage Parsnip

Pumpkin Quince

Leek Squashes

Blackberries

Autumn (Sept–Nov)

h

Kale

Tomatoes

volatile, unpredictable pricing and unreliable supply, but you’ll also be able to tick a huge box when it comes to satisfying customers’ increasing demand to know the provenance of their plate.

In fact, sourcing local products could well be your saving grace at a time of massive uncertainty. There’s been a noticeable shift towards customers wanting to know the story behind what they eat. From knowing where their beef, lamb or salmon comes from, to the name of the local farm responsible for their salad leaves, asparagus or potatoes, it seems the more you know and can share with your customers the better.

And, it’s a win-win situation. Not only would you be supporting local businesses,

Jerusalem artichoke Pears

me

which always generates local goodwill, but you’d also be delighting customers wanting provenance and that extra detail about their menu choice. And that’s not all.

Reducing your food miles

Have you ever considered the distance that food travels before it arrives at your kitchen? Every journey those ingredients take, from the manufacturer to the wholesaler, from the wholesaler to your kitchen, adds to your contribution to the use of fossil fuels. Add in the energy needed to store, preserve and package the food, plus whether it needs to be frozen or chilled, and the cost quickly mounts up. For products from other countries, also factor in the high costs of importing and it’s easy

Celery

to see why this is such bad news for costs and the environment.

Think seasonal

The beauty of shopping local is that it will reflect the seasons, which is better for your bottom line and your customers’ health. It adds variety, gives your dishes essential fresh flavours and you’re offering customers food at the peak of its flavour and nutrient content. It also encourages you to get creative with specials if your ingredients are influenced by availability.

Just remember, if you’re offering local, seasonal fresh produce, make sure you shout about it on your menu – local products are a major selling point.

And if it’s organic, even better. caterer connections Mar/Apr 2019

37

in your NEXT ISSUE coming in may…

Here comes the sun

Our favourite alfresco recipes

Summer’s just around the corner so get ready with our seasonal suggestions

Top of the pops

Father’s Day isn’t just burgers and beers

The right balance

It’s a wrap

Why nutrition and taste is the perfect partnership

Make the most of National Sandwich Week

Summer lovin’

Cocktails to delight your customers and your bottom line

delicious recipes l Real success stories l the latest industry news

Availab le ex cl usive ly f rom yo 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 ep o t

In season

Oranges

&lemons

Two incredibly versatile ingredients, oranges and lemons are perfect either as the star of the show or as a subtle flavouring for a main. Get stuck in this spring!

Perfect for British Pie Week

Caramelised orange pie

SERVES

8

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Ingredients 3 eggs 1 ½ cups caster sugar 1 tsp vanilla bean 90g butter, melted and cooled 1 ½ cups milk 1 tsp orange zest 1/3 cup plain flour ¾ cup desiccated coconut ¼ cup water ¼ cup orange juice 3 oranges, peeled and sliced 1 cinnamon stick Double cream Pistachio kernels

Method Preheat oven to 180C. Grease a 20cm (base), 24cm (top) pie dish Using an electric mixer, beat eggs and half of the sugar until thick and creamy.

Add vanilla, butter, milk and orange rind.

Beat to combine. Whisk in flour and coconut. Pour into prepared dish. Bake for 35 minutes or until top is golden.

Meanwhile, place remaining cinnamon, water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Cook, without stirring, for 8–10 minutes or until golden in colour. Add orange juice.

Stir until smooth. Add orange slices.

Turn to coat in caramel. Cool.

Serve pie topped with caramel oranges, cream and pistachios.

1 2 3

4

In Season

Lemon Chicken Ingredients 4 part-boned chicken breasts Grated zest and juice of 1 lemon 1 tbsp honey 1 tbsp olive oil 2 garlic gloves, chopped 1 tsp dried oregano

2

method Preheat the oven to fan 170C/ conventional 190C/gas 5. Leaving the skin on the chicken breasts, place breasts skin-side up in one layer in a shallow ovenproof dish.

3

1

Warm the remaining ingredients in a pan for a minute, give them a stir and pour over the chicken.

Slide the dish into the oven and roast for 30–50 minutes, basting every 10 minutes.

Serve with a simple salad and tasty new potatoes.

SERVES

4

lemon cheesecake

4

SERVES

6

Ingredients 110g digestive biscuits 50g butter 25g light soft brown sugar 350g mascarpone cheese 75g caster sugar 1 lemon, zested 2–3 lemons, juiced (you need about 90ml)

method To make the base, crush 110g digestive biscuits in a food bag with a rolling pin or in the food processor.

Melt 50g butter in a saucepan, take off the heat and stir in 25g light soft brown sugar and the biscuit crumbs.

Line the base of a 20cm loosebottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Beat together 350g mascarpone cheese, 75g caster sugar, the zest of 1 lemon and juice of 2–3 lemons, until smooth and creamy.

Spread over the base and chill for a couple of hours.

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41

In season

individual lemon meringue pie Ingredients 1kg pack shortcrust pastry Zest and juice 8 lemons 200g unsalted butter 650g caster sugar 16 eggs (8 seperated) Malt vinegar SERVES

16

Method Pop on the oven and heat to 180C. Roll out your pastry and line several 8 x 10cm fluted loosebottomed tart cases. Make sure to leave a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.

Mix the juice, zest, butter and 550g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat.

Beat the whole eggs and yolks together, then stir into the pan. Stir over a medium heat until thickened. Sieve into a bowl and spoon into the cases.

Whisk egg whites with 100g sugar in a grease-free bowl until still peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. Dollop meringue on top of each tart. Dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Cool and serve!

1

2 3 4

Chocolate orange brownies

SERVES

12

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Ingredients 200g butter, chopped 200g dark chocolate, roughly chopped Zest 1 large orange 4 large eggs 350g caster sugar 100g plain flour 50g cocoa powder 100g dark chocolate orange, chopped

Perfect for British Pie Week

method Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with grease-proof paper. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth – take care not to overheat.

Remove and allow to cool.

Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Once cooled, gently stir into the chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.

Pour into the lined tin and bake for 35–40 mins. Cool in the tin, then cut into squares.

1

2 3

9

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Tayto Group – the one stop shop of leading snack brands that are perfect for licensed and foodservice. Everything you need to deliver incremental sales and profits to your business.

Contact Neil Sturgess - 07918 733220 /neil.sturgess@tayto.com *Norstat Omnibus | Online Access Panel 4,051 licensed GB representative respondents | July 2016