Caterer Connections May/June 2019 by The Bright Media Agency

Caterer

connections May/June 2019

The magazine exclusively for catering professionals

dress up

Bring salads to life with the freshest dressings

top of the pops

Stand out from the crowd this Fatherâ&#x20AC;&#x2122;s Day

Time to dine

Plus

Michel Roux Jr talks to us about his passion for great food

alfresco Sunshine and blue skies mean big business so follow our tips to get ready for summer

Hello. . .

…and welcome to your May/June issue of Caterer Connections which heralds the beginning of summer. This is a great time for those working in foodservice and on-trade venues, and on page 40 we take a look at the opportunities that are associated with summer as beer gardens across the length and breadth of the UK fill up with sun-seeking customers. We’re delighted to bring you an issue packed with inspiration, from fresh summer flavours and sunshine-infused cocktails to an interview with one of the most inspirational chefs working today, the legendary Michel Roux Jr. We were lucky enough to enjoy an exclusive interview with Michel, so turn to page 14 to discover more about his favourite food, perfect pairing and his top tips for a successful career. A key staple on any food-to-go or lunchtime menu is the beloved sandwich, so why not use British Sandwich Week as the perfect time to push the boat out and try something a little different. Head to page 26 for some new ideas to put a twist on the classics. Standing out from the competition is always essential and never more so than on the big celebratory dates. For Father’s Day, it pays to think more creatively than just beers and burgers. Turn to page 37 for our top tips to turn heads. We hope you have a fruitful start to summer. See you in July!

’

Les & Martin s

tips for heading into summer

Scrub down Make sure your beer garden looks appealing now that summer’s on the way. Get rid of any rubbish, scrub down the tables and think about atmospheric lighting (think fairy lights and candles) to encourage customers to stay longer.

Keep ahead of trends Trends and fashions are changing all the time, especially when it comes to alcohol. It’s really important to make sure you’re staying ahead of the game, otherwise your venue may look lacklustre and old fashioned. Use Caterer Connections to keep you updated with the latest trends.

Instagrammability Think about how you can use Instagram to your advantage this summer. Is your venue perfect to photograph and share on social media platforms? Sharing on social media is a great way to raise awareness of your venue, attracting customers for free!

caterer connections may/june 2019

organic lemonade

Made with organic fruit juices

Traditionally refreshing lemonade

Stock Up Now ct New produ n available i

14 In this issue FEATURES

exclusive: Michel Roux Jr We caught up with the legendary chef for a culinary chat

as easy as abc Linda Smith shares her kitchen secrets at Violet Way Academy

quick serve Celebrate National Sandwich Week with our twists on the classics

on trade It’s English Wine Week, National Beer Day and World Gin Day

34 37

cost sector Our guide to balancing nutrition, value and taste

top of the pops Make Father’s Day one to remember with our top tips

sun’s out Summer’s coming, are you ready?

20 30 37

regulars

events Are you ready for the busy months ahead?

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 Profile photography Roy Kilcullen Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902263 or adam@thebrightmediaagency.com

News The trends and updates from across the foodservice industry

13 44

what’s cooking The latest must-have products in season: dressings Bring your salads to life caterer connections may/June 2019

di s t i flavour nct s FREE P and O availab S le

w ith

88 % nd

bra ss* ne aware

flavou g rs with

Big cru

nch

rd Pubcaable a va i l

Tayto Group â&#x20AC;&#x201C; 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

Events

Savdeate

4 May

National Orange Juice Day

To celebrate the citrus fruit, how about offering some OJ-based cocktails or free juice for the kids when dining from the kids’ menu?

the

6 May

Bank Holiday

Our round-up of the key food and drink dates as we head into the summer

Everyone loves a long weekend and if this one’s a sunny one, expect your footfall to soar. What bank holiday specials could you offer?

13–19 May

National Vegetarian Week Now’s the time to trial new veggie dishes on your menu. Visit www.nationalvegetarianweek.org for ideas on how to take part and get some recipe inspiration.

18 May

FA Cup Final

If your venue offers live sport, it doesn’t come much bigger for footie fans than the FA Cup Final. Score winning sales with deals on snacks, meals and bottled beers, ciders and pitchers.

20–26 May

British Tomato Week

For fresh, tasty, tomato-based recipes to add to your menu, visit www.britishtomatoes.co.uk and celebrate British Tomato Week.

25 May–2 June English Wine Week

Did you know there are no fewer than 577 vineyards across the UK? This week would be a great opportunity to host an English wine-tasting event in your venue.

19–26 May

27 May–2 June

Celebrate the ultimate food to go during British Sandwich Week and get creative with your sarnie selection.

The weather’s hotting up, so celebrate the BBQ in style. Head to our alfresco feature on page 40 for more ideas.

British Sandwich Week

National BBQ Week

7 June

National Fish and Chip Day

If you’re a cost-sector caterer, you could have a special fish and chip supper for your customers to celebrate the most iconic of British dishes.

8 June

Queen’s birthday

The ideal celebration for care homes and schools, why not crack out the bunting, cups of tea and cucumber sandwiches and celebrate Her Majesty in style?

15 June

National Beer Day

Did you know this day has links to the Magna Carta? Encourage your customers to join in the National Cheers to Beer at 7pm, take a picture and post it on your social media with #CheersToBeer to join in the conversation.

16 June

Father’s Day

Sure to be one of the busiest days on your calendar, head over to page 37 for ideas on how to make your venue stand out.

1–14 July

Wimbledon Championships

As the nation goes tennis crazy, for a perfect match, be on the ball with offers on Pimms and strawberries and cream.

caterer connections may/June 2019

News the power of one

Insider

information

When it comes to cider, it definitely pays to check out the trends to stay ahead of the competition. When choosing which ciders to stock up on for summer, it’s important to understand the demographic of your customers. The latest report by Westons Cider has revealed that traditional apple cider is enjoyed almost equally by men and women, while mixed fruit cider is drunk by significantly more women. The report also reveals that fruit cider has a younger following, with 49% of drinkers aged 18–34 and 35% aged 35–54. Traditional apple cider appeals equally across the age ranges. If your venue appeals to younger customers, ensure you have a wide range of mixed fruit ciders, while outlets that attract a mix of customer ages should stock a range that caters for all tastes. The report also indicates there’s likely to be demand for low- or no-alcohol cider options for those who choose not to drink or are designated drivers, so it’s a good idea to investigate what’s available.

Solo diners are on the rise, according to recent reports. Whether it’s someone visiting your town or city for business, or simply needing to grab a bite to eat before dashing to a movie or to meet friends, solo dining is fast becoming a fixture. If you know your venue appeals to solo diners, look at ways to make them feel more comfortable. If you can, place a couple of tables close to walls so that anyone self-conscious about dining solo won’t feel they’re being watched. You can also make them feel more comfortable by removing the second place setting from the table before they sit down. Many solo diners will spend the time on their phone or laptop, so try and designate ‘solo tables’ near to plug sockets to help.

quality vs quantity On-trade wine sales are falling slightly, but the percentage of premium wines is rising, suggesting Brits are drinking less but better quality, according to a Liberty Wines report. While total sales of on-trade alcohol fell by 2% in 2018, per-bottle spend increased by 9% between 2015 and 2018 in the premium on-trade. The report suggests this growth is due to operators introducing high-quality wines at a time when consumers are moderating consumption.

Action on Salt, an expert group based at Queen Mary University of London, has warned that children’s meals are too salty and not meeting Public Health England’s guidelines. The group has called for warning labels on children’s menu dishes with more than 1.8g of salt per serve, in a bid to help parents find healthier options. In the meantime, it’s worth letting parents know that your dishes don’t have added salt or hidden nasties.

caterer connections may/june 2019

News

Fresh

small is beautiful Appetisers are on the up, with diners choosing smaller meals to save money and experience new tastes, leading to chefs expanding their appetiser lists to meet consumer demand. A recent survey discovered that 77% of consumers order appetisers in fine dining restaurants, which is perfect for those consumers who want to try something new without risking a whole meal if they find it’s not to their taste. With this in mind, why not offer a selection of taster plates with international dishes, such as mezze or tapas, for diners looking to experiment with their choices?

thinking As always, nothing stays still for very long in the on-trade. With so many new ingredients emerging to be mixed, shaken and stirred, ensure you stay up to date on the latest flavours that are packing a punch. Mezcal is the latest trend making waves across the UK cocktail scene. Made from the agave plant, it’s the parent spirit of tequila and is ideal in a number of cocktails, including margaritas and negronis. Speaking of negronis, bitter cocktails are driving the growth of vermouth sales. With Google searches of ‘vermouth cocktails’ increasing by more than 30%, this is definitely a must-stock ingredient for your bar shelves.

The hospitality sector is currently dealing with a staff turnover, according to Job Today, a mobile hiring app. ThIS is being blamed on Brexit PREPARATIONS, with EU workers leaving jobs and the country as a result. chef IS the TOP position needing to be filled, followed by waiting staff, kitchen porters, bartenders and baristas

90%

budge up

We’ve reported the rise of veganism, vegetarianism and flexitarianism in several recent issues. If you haven’t heard of the ‘budge’, it’s the concept of gently encouraging meat eaters to opt for a veggie meal instead, fast becoming a trend in foodservice venues. Cater for this on your menus by offering customers the choice of meat-free versions of your most popular dishes such as curries, stroganoffs, pies, pizzas, pastas and salads.

caterer connections may/june 2019

Slide into summer in style with these must-stock products

Whats ’

cooking

traditional tipple with a twist Created in New Orleans in 1874, Southern Comfort Original has been a long-standing presence on bar shelves. Launching now, Southern Comfort Black is a new bolder flavour, best enjoyed served on ice with cola and a wedge of orange.

classic double act tops the bill give us this day our daily bread Made in France from the finest ingredients, Caterers Kitchen Pain Français is perfect for working lunches, coffee shop sandwiches, restaurants and pubs alike. The authentic range of 15 traditional frozen French breads includes many of the popular favourites, ideal for all occasions.

snacks the way I like it Perfect for lovers of a meaty snack, Mr Porky offers bite-sized Crackles, lighter Crispy Strips and traditional pork scratchings. Ideal teamed with a cold drink in the summer, Mr Porky snack bags can be sited with your crisps and nuts to grab attention and drive impulse purchases.

What says match made in heaven more than the classic combination of tuna and mayo? Thick, creamy, delicious Caterers Kitchen Mayonnaise and Caterers Kitchen Tuna Chunks are the perfect pairing for sandwiches, baguettes, paninis, salads and baked potatoes, and great value too.

who’s been eating...?

Containing a full bowl of porridge in every bar, Quaker Porridge To Go is revolutionising breakfasts on the go. These 55g squares, available in Golden Syrup and Strawberry, Raspberry and Cranberry varieties, can also be heated in the microwave for a warming option. caterer connections may/June 2019

Interview

Debunking the phrase “too many cooks spoil the broth”, the Roux family created a dynasty that changed the face of fine dining forever. Caterer Connections sat down with twostar Michelin chef Michel Roux Jr to discover his inspirations and what makes him tick

I don’t believe in gui pleasures. Enjoy what but don’t go overboard… 14

caterer connections may/june 2019

uilty B you love …

orn in Kent in the swinging sixties, legendary chef Michel Roux Jr first got a taste for cooking while watching his parents (his father is Albert Roux OBE, the renowned French restaurateur and chef) prepare family meals. Inspired, Michel left school at 16 to begin the first of several challenging apprenticeships at Maître Patissier, before going on to become Commis de Cuisine at Alain Chapel’s signature restaurant near Lyon. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and

Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavvers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining Le Gavroche, the family business, in 1991. He gradually changed the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010, and in November 2010 he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Talk about an impressive CV. caterer connections may/june 2019

Interview

Add in a multitude of TV appearances and book deals, and you can really get a flavour of why Michel has helped to shape the industry as we know it today.

Can you remember the moment you decided you wanted to be a chef? I was practically born in the kitchen. Being a chef is in my blood. I always knew I would become a chef because I always have been a chef!

Who or what inspires you?

As chefs, we are constantly learning. I take inspiration from my peers, my family and from travelling. Inspiration comes from everywhere.

What’s your most versatile ingredient?

Eggs. I love cooking with eggs and some of the most famous Roux family recipes use eggs – like our Soufflé Suissesse which has been on the Le Gavroche menu for 50 years.

What’s your food/drink guilty pleasure?

I don’t believe in guilty pleasures. Enjoy what you love but just don’t go overboard and make sure to stay healthy and exercise. I drink a glass of wine and eat chocolate pretty much every day.

Signature dish?

Hmm, that’s a tough one. Again, it might be the Soufflé Suissesse. We have all generations of families coming in to the restaurant for it. You’ll see people who were teens coming in with their grandchildren and ordering it for them.

What’s the proudest moment of your career to date?

My daughter Emily is a fantastic chef and has opened a restaurant with her husband Diego. Seeing her restaurant career blossom makes me very proud.

What would your ultimate food and wine pairing be? Lobster and Champagne.

What’s the best piece of advice you’ve ever received?

Always carry a pen and notebook. Write everything down.

What do you think makes a great chef?

I’m a great believer in cooking by feel.

caterer connections may/june 2019

“I think a great chef will have a natural affinity with texture and flavours and knows how to cook through their senses rather than ‘cooking by numbers’ as I call it” I think a great chef will have a natural affinity with texture and flavours and knows how to cook through their senses rather than “cooking by numbers” as I call it.

Favourite dish to cook at home?

Well, I never really cook at home to be perfectly honest. If I have people over, I’ll always have a great bottle of Champagne and some wonderful smoked salmon or serrano ham in the fridge. Always a winner!

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

I’d say keep it simple. Choose flavours and ingredients that you enjoy, master a few recipes and then go from there.

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

I’m not really into gadgets, but I am a fan of KitchenAid mixers. They’re a little expensive but they’re very wearable.

What’s your ideal springtime menu? Where to begin? Always cook by the seasons, that’s a given. I’m a huge fan of lamb and nothing gives me greater pleasure than carving a slow-roasted leg of lamb served with mountains of roasted veg and potatoes.

If you could only eat at one restaurant for the rest of your life, where would it be? It would have to be my daughter’s restaurant ‘Caractère’ of course!

What are your aspirations for the future?

To watch my family grow and flourish. As cheesy as that sounds, that’s the most important thing to me.

BEFORE

• New Improved Formula • Tough stain removal even at low temperature

AFTER

For more information call Freephone (UK) 0800 716 854, (ROI) 1800 535 119

Say Goodbye to Tough Stains & Poor Reviews

tandards of cleanliness can impact hospitality businesses where it hurts – online ratings and reviews.

According to research from P&G Professional - the awayfrom home division of P&G - 91% of consumers believe that cleanliness is a leading indicator of a good hospitality business1. What’s more, almost half (42%) check ratings and reviews about cleaning before making reservations, so it’s never been a more important time to get the right products in place for a superior clean1.

With almost half (45%) of independent operators believing clean linen has a significant impact on guest satisfaction2 and one in four (40%) consumers saying they’ve left a hotel or restaurant early due to bad experiences1, ensuring fabrics look clean and smell fresh is the most important place to start if you are to increase 5-star reviews and bookings for your establishment. From a market leading brand you can trust, NEW Ariel Professional contains a boosted formula with stronger active ingredients, designed to deliver superior cleaning. The new, improved formula tackles even the toughest stains professionals encounter.

WINE

MAKE-UP BLOOD COFFEE

FOOD

GREASE

Super results are possible thanks to a boosted enzyme system that breaks up the stain, unique polymers, which enable the cleaning agents to penetrate these marks and cleaning agents, which dissolve the dirt and allows the stains to be rinsed away with ease. In addition, the unique technologies help keep whites looking white for longer. This helps you save on labour and utility costs as there is no need to pre-soak, pre-wash or hot wash, since Ariel Professional delivers outstanding results in the first wash at low temperatures.

Dr Paul Campbell, leading scientist on the development of NEW Ariel Professional, explains why a boosted product is necessary for a professional clean: “Bright white and crisp coloured fabrics provide a reassuring sense of cleanliness, so P&G Professional has engineered NEW Ariel Professional to meet the rigorous demands faced by the hospitality industry. The boosted formula has the ability to tackle the toughest stains and odours to reveal the brightest whites and colours, while leaving long lasting freshness. With no need for pre-soaking or pre-washing, it provides the one wash wow a business can rely on, even on chef whites.” Every Experience Counts With over 30 years’ experience in the hospitality sector, P&G Professional understands the challenges businesses face when it comes to laundry and creates products to deliver against specific needs. P&G Professional’s mission is to make every experience count, bringing comfort to guests and compliance reassurance to businesses, with its trusted brands. Taking a customer-centric approach to sales, service and support P&G Professional delivers product knowledge and valuable innovation to its customers.

New Ariel Professional is available in both powder and liquid format, and is available nationwide at leading Cash & Carries and Distributors. For more information call Freephone (UK) 0800 716 854, (ROI) 1800 535 119 or visit pgpro.co.uk.

*stain removal tested among preofessional detergents. 1. OnePoll for P&G Professional in June 2018 amongst a sample of 2000 British adults. 2. Survey commissioned by P&G Professional and conducted by Populus in July 2014 of 241 hospitality workers.

Profile

Brain

food Linda Smith’s got an important job on her hands as she’s in charge of feeding almost 2,000 of Britain’s youngest diners. Balancing cost, taste and nutrition is an increasingly difficult task, so Caterer Connections went along to get the low-down

he sound of children’s laughter echoes around the hallways of Violet Way Academy in Burton Upon Trent. It’s 9 o’clock on a sunny Tuesday morning, and unsurprisingly the primary school children have noticeably more energy than the grown-ups milling about preparing for the day ahead. Violet Way received its Academy status back in 2011 and joined with three other schools in 2014 to form the Fierté Multi-Academy Trust. According to the website, the aim of the Trust is to “develop close-knit professional collaboration that enables us to offer expertise, advice and guidance to improve outcomes for all pupils”. Across the whole Trust there are 1,900 pupils and two more schools are expected to join the Trust this year. And right at the heart of it all is Linda Smith, who heads up catering across of all of the schools. Learning her craft within the hospitality trade, Linda now takes care of making sure all targets

caterer connections May/june 2019

Linda Smith is in charge of catering at Violet Way Academy, which is part of the Fierté Multi-Academy Trust, and has responsibility for feeding 1,900 pupils

“There’s been a lot of bad publicity for school dinners in the past, but these days children have a meal that’s much more balanced” caterer connections May/june 2019

Profile

“Within our academies, children are at the heart. They’re our customers and everything we do is to promote their health and wellbeing”

are hit, budgets are met and, of course, that children across the Trust are fed and healthy. As simple as that! “It’s completely different to my previous role,” Linda said. “When you’re working within the hospitality trade, you’re feeding customers who are simply out for the night and can eat whatever they please. However, feeding schoolchildren is a different ball game completely.”

Striking the balance

That’s an understatement. With increasingly stringent guidelines to meet, school caterers are constantly under pressure to balance nutrition and taste while making sure meals are as cost effective as possible. Linda is currently working to a cost of £1 per meal. “It used to be 75p per meal, but we increased it to make sure the quality of the meals is as high as possible,” Linda said. “That’s really important to me and the rest of the catering team. We don’t just look at the cost with tunnel vision, we look at quality too.”

Hidden goodness

Anyone cooking for children, either professionally or at home, will know the art of sneaking as much goodness as possible into a meal. With some fussier children allergic to the very idea of vegetables, it’s

caterer connections May/june 2019

important to make sure they’re not missing out on nutrients. Adding vegetables and other foods packed full of goodness into meals serves to hit two birds with one stone, as it helps to stretch ingredients and make stock go further, as Linda explains: “We add lentils to spaghetti bolognese. Not only does it make it stretch further, but it gets just a bit more goodness in there that the children might not necessarily notice. Adding fruit to sponges and grating carrots into cottage pie with sweet potato

mixed with regular potato mash on top are few more tricks of the trade.” Sneaking vegetables into meals is just one tricky task for Linda, who has also been busy cooking up ways to bake and cook her dishes as healthily as possible: “We found coconut oil margarine through our wholesaler, a Unitas member, which we use in our biscuits. We’ve managed to halve the amount of sugar we use and the kids haven’t noticed at all. “We’ve also halved our saturated fats

Above: Pam making mashed potato. Above top and left: The children queue up eagerly for their nutritious, tasty dishes of the day

used as we don’t fry anything either, we’ve got a combination oven. When we’re serving chips, we’ll always grill rather than fry them, for example.” With 1,900 hungry mouths to feed, just how do you plan menu rotation for not just one school, but four? “We work on a two-week rotation across the Trust,” Linda explained. “We find this works with stock levels to make sure no products are just sitting around. With the children being so young, we also find that this system gives them consistency. They like to know which day is their favourite, and they know what’s coming. “We have a summer menu that starts after the Easter break and runs until October half term, and a winter menu that runs from October half term through to Easter. As you might expect, the summer menu is lighter, while the winter menu is heartier and more warming. In summer, we’ll replace warm vegetables with salad bowls and a fruit jelly for pudding rather

than sponge custard. We make sure to pack as much fish onto both of the menus as possible, as it’s great brain food.”

Food education

At Violet Way Academy, school dinners aren’t just about feeding children so that they’re not hungry later, there’s much more to it than that. “Lunchtimes are a social event across all the schools,” Linda said. “Our dining areas are a friendly place for them to unwind and relax. An important part of our school vision is building happy, healthy pupils that have an understanding of the importance that food plays in life.” Linda and her team believe that by educating children now on the importance of eating a balanced meal, it will serve to help them not just during their schooling, but also later on in their lives. With obesity levels taking our NHS to breaking point, this can only be a good thing. “I’d also love to get more cooking into the curriculum, so that children can learn caterer connections May/june 2019

Profile

FACT FILE

Tailored approaches

School dinners have been hitting the headlines over the past decade at least. Jamie Oliver’s war against turkey twizzlers led to a huge revamp of what our children eat once they enter the school gates. For Linda, her memories of school dinners are quite different to the memories her schoolchildren are likely to have. “I mostly remember the lumpy mashed potatoes,” she laughed. “Not forgetting the rubbery

liver and the skin on top of custard. There has been a lot of bad publicity for school dinners in the past, but these days children have a meal that’s much better quality. “Our children get a choice with much more thought going into how healthy the food is that they are eating. We also make sure we cater for children of various religious denominations and those who may suffer from food allergies, an issue that has become much more prevalent in recent years. It’s really important to listen to the children’s feedback though, therefore we speak to school councils and have special tasting sessions in class so we know they’re enjoying what they’re eating. “We also tie our meals in with the curriculum to aid learning. If the kids are learning about Victorians, for example, we’ll feature traditional Victorian puddings, or if they’re learning about healthy eating in PE we’ll base our menu on that. “Within our academies, children are right at the heart. They’re our customers and everything we do is to promote their health and wellbeing.”

Violet Way Academy

1,900

across fierté

Multi-Academy Trust

staff

catering

to prepare healthy, balanced meals themselves too”, Linda added.

349 pupils

Left to right: Laura, Pam and Tara in the school kitchen creating the day’s menu for the children at Violet Way Academy

across trust

£1

cost per meal

caterer connections May/june 2019

For all your essentials and a whole lot more

Quick serve

Make a meal out of it

Sandwiches are up there with the best of the classic British inventions, so why not try something a little different this British Sandwich Week?

rits are getting busier and as a result food-to-go is on the rise, as Caterer Connections has reported previously. Sandwiches are a traditional food-to-go staple and nationwide favourite. However, sandwiches don’t just have to be a case of putting together two slices of seeded bread around a few folded bits of ham. They’re an opportunity to be creative and really push the boat out at a relatively low cost. Even better, sandwiches are so versatile that you can use exactly the same ingredients to create options that will cross the barriers between breakfast, lunch and even dinner menus. Whether it’s a wrap, bap or bun, there are so many different ways that you can branch out and really impress your customers during this British Sandwich Week.

caterer connections may/junE 2019

Opportunity knocks

Use British Sandwich Week as a chance to upsell by grouping sandwiches with a drink and crisps, snacks or even a slice of cake. If you’ve got the ability to bake in store, have a range of freshly baked cakes and snacks such as flapjacks and millionaire’s shortbread. Remember it’s important to have a good range of chilled soft drinks (including low- and no-sugar options) and a selection of tea and coffee. It’s worth investing in syrups for your coffee and offer your customers choice with latte, espresso and macchiato. Have you thought about adding a bit of fun to the mix by offering your customers the opportunity to invent a sandwich? As wild and wacky as possible, this could be one for children to get involved with and would be a great chance to encourage traffic to your social media pages. The great thing about sandwiches (if we had to choose just one), is that

don’t forget that your customers will be looking for soft drinks, sides, snacks and treats

Sandwiches tip are so versatile that you can use the same ingredients that’ll cross the barriers between breakfast, lunch and even dinner menus

Brits consume approximately

31million sandwiches every day* *British Sandwich Association

they’re an ideal option for breakfast, lunch or dinner and can increase sales in your outlet. Although we might normally think of sandwiches as a lunchtime snack, they have a place on any menu if you think creatively.

Bright breakfast

Make room for a classic on your menu – you can’t go wrong with a bacon, egg and cheese bagel. It’s the breakfast sandwich that conquered the Big Apple, crossed the pond and is now hugely popular over here. Burrito shops are another fixture on our high streets and their popularity shows no signs of slowing down. Mix together chorizo, hash browns, eggs, avocado and cheese for an exotic breakfast burrito. Remember that some customers will be more than happy with a simple fried egg sandwich, so don’t be shocked if you are asked for something more straightforward. Cost-sector caterers especially should make sure they are fully stocked with the essentials – eggs, bacon and sausages – for those who don’t fancy some of the more creative inventions. caterer connections may/junE 2019

Quick serve

43,000 tonnes of chicken ARE eaten each year in sandwiches* Lovely lunch

sal mo n

n baco

5 28

caterer connections may/junE 2019

beef

8 na tu

es sausag

s wn pra

en k ic h c

top 10

egg

If you dress them in the right way, sandwiches can earn their place as a staple on your evening menu. Think steak sandwiches, fish finger ciabattas, bacon and brie. Team a creative sandwich with peppery rocket and a zesty coleslaw to take the ordinary sandwich to a new level. Alternatively, add a simple pea relish and mango chutney to spiced turkey breast and place on crispy naan bread for something tasty and slightly different.

ch ee se

*British Sandwich Week

Donâ&#x20AC;&#x2122;t limit yourself

And donâ&#x20AC;&#x2122;t forget the sides. Upsell by offering a side of chips, wedges or a salad with your sandwiches

ham

Tune into the avocado craze by combining avocado, hummus, falafel and broad beans served on a sliced baguette for a quick and easy vegan delight. In the spirit of reusing breakfast staples to complement your lunch menu, a pesto and egg baguette is a delicious lunchtime option. Mix pesto and mayonnaise together and spread onto cut sides of the baguette. Remove the outer shell of a hard-boiled egg, slice and place it on top of the mayo and pesto mixture for a refreshing, tasty and low-cost lunchtime speciality.

We have everything you need for British Sandwich Week

Three cheers for

summer sales The weather’s getting hot hot hot, and wine, gin and beer will be the star players on your drinks menus this summer. Are you ready?

caterer connections may/june 2019

ver the next couple of months, there are three dedicated national events that you should use to create a point of difference and increase footfall into your outlet. With World Gin Day on 8 June, National Beer Day on 15 June and English Wine Week starting on 15 May, it pays to plan ahead and think about how you can use these events to your advantage. As your food menu changes with the seasons, so should your drinks menu. Hearty, warming drinks will be replaced with refreshing, lighter options and it’s essential to keep on top of ever-changing trends to make sure your customers keep coming back to your venue for more. According to the Wine and Spirit Trade Association (WSTA), gin is

now responsible for 68% value growth within the entire UK spirits sector. In the year ending 16 June 2018, Brits bought more than 60 million bottles of gin worth more than £1.6 billion, up 38% on the same period the previous year.

Pretty in pink

Last year there was a growing trend for pink and this is set to continue. Not only does pink gin taste delicious but it’s also a dream for social media snappers who want to capture and share the moment. Stats from WSTA show that flavoured gin has driven more than half of all the growth in gin sales recorded over the last 12 months, and almost three quarters of this growth has been driven by pink gin. More generally, gin’s renaissance shows no

On trade 15 June National Beer Day

RUN A tip competition to crAFT THE BEST gin cocktail, WITH a free round of the TOP cREATION for the winner’s family and friendS Fizzy pink

8 June

Ingredients 50ml of Gordon’s pink gin 50ml of lemonade 25ml of Prosecco

World Gin Day

Method Mix ingredients together and garnish with strawberries for a delightful ginbased summery cocktail.

signs of slowing down, so stay ahead of the game by having a varied selection of gin-based cocktails available on your menu. It also pays to get creative. The majority of bar orders are no longer for a simple G&T, so stock up on a wide range of tonic flavours and brands for customers who know their elderflower from their cucumber. In fact, could you go one step further and create a gin menu with suggested tonic pairings? It was revealed in 2018 by The Morning Advertiser that Gordon’s is the country’s best-selling gin. Gordon’s sold 312,516 hectolitres (HL) in the 12 months to 12 August 2018, which was a rise of 6.7% from 292,772 HL the previous year. Value sales also saw a rise from £265m to £290.8m, an increase of 9.7%. Bombay Sapphire, which saw a rise of 7.9% was in second place, while Gordon’s Pink Gin has seen a huge rise thanks to the emerging craze, selling £102.2m in terms of value.

Beer growth

There’s been a huge surge in popularity of low- and no-alcohol beer, and the number of adults who say they drink alcohol is at its lowest level since surveys began in 2005, according to the Office for National Statistics. So, it’s a good idea to have a few low- and no-alcohol beer options available to cater to all tastes. Consumer tastes are evolving and one of the biggest trends in the industry currently is quality over quantity. When consumers do opt for an alcoholic beer, they will often plump for a premium product. The craft beer boom has been well documented over the past few years, with consumer demand driving the number of UK breweries beyond 2,000 (that’s the highest since the 1930s). Research has found that customers are increasingly looking for new recommendations so make sure your staff are trained about your range, and perhaps even arrange a tasting session with your team.

Stock up on these low- and no-alcohol crowd pleasers Beck’s Blue (0.05%) HeinEken 0.0 Bavaria 0.0% Erdinger Alkoholfrei (0.5%)

caterer connections may/june 2019

On trade

Wine o’clock

A whopping 60% of Brits across the UK in each age group now choose wine over other alcoholic drinks. That adds up to 30 million regular wine consumers across the country. Studies have also shown that our tastes are getting more and more refined, too. Long gone are the days where your customers would simply ask for a white wine. The majority of people who walk through your doors will know the difference between a chardonnay and a pinot grigio, and what they want will most likely change with the weather, too. The surge in popularity of pink isn’t purely limited to gin, as studies have found that other categories are also benefiting. According to the WSTA, Brits bought more than 100 million bottles of rosé wine last year. With that, it’s important to have a good selection of wines readily available on your menus. As the temperatures begin to rise,

take a look at your menus and replace heavy reds with lighter wines and rosés. Train staff so that even your most junior trainees can explain the difference to customers asking for a recommendation. Although customers may tend towards Italian, French or New Zealand wines, in 2016 the English wine industry grew its turnover by 16% to £132 million. English wines are traditionally associated with regions like Sussex, Kent and Hampshire, however British grape growing actually extends as far north as Yorkshire. English Wine Week begins on 25 May, and there are plenty of ways you can celebrate it and use it to increase your footfall and bottom lines. Why not host a wine tasting evening and give your venue a point of difference against your competitors? Many of your customers may not even realise England is considered a genuine contender in the wine industry, so this would be a good opportunity to tap into their curiosity.

25 May – 2 June

English Wine Week

Sangria Ingredients 2 apples, diced into chunks 1 orange, rind removed and diced into chunks 2 tbsp lemon juice One 750ml bottle red Spanish wine, such as garnacha or tempranillo ¼ cup brandy ½ cup orange juice Sparkling water Method Place all ingredients in a pitcher and stir thoroughly. Refrigerate for at least three hours. Pour over ice.

Say cheese

If your target demographic is students or young professionals, your venue and cocktails should be as aesthetically pleasing as possible to encourage sharing on social media. Millennials can’t resist sharing their attractive drinks snaps on Instagram, so tune into this and bag your bar some free PR. Remember, fairy lights and faux indoor plants are a cheap and easy way of making your venue instantly ‘Instagrammable’ and, of course, don’t forget those amazing cocktail garnishes.

The English wine industry is worth £132M 32

caterer connections may/june 2019

The best of British hush heath estate, balfour brüt rosé; the bolney estate, foxhole vineyard rosé; chapel down, vintage bacchus; lYme bay WINERY, elderflower wine

Cost sector

In equal measure

Balancing nutrition, costs and taste is a challenge for cost-sector caterers so here are our top tips to tick all the boxes

reating a delicious menu that not only satisfies industry regulations but is also tasty and cost-effective is not the impossible task it might at first seem. Cost-sector caterers are fighting a never-ending battle to strike the perfect balance between nutrition and taste while keeping costs low. Obesity levels continue to hit the headlines, with reports that adults consume 200 to 300 calories too many each day. This causes Public Health England to pile the pressure on cost-sector caterers to be the first line of defence and encourage adults to lead healthier lives and set good

caterer connections may/june 2019

examples for younger generations in an attempt to stop the vicious circle.

Schools

Ah, vegetables. The sworn enemy of so many children across the nation. However, thereâ&#x20AC;&#x2122;s a way to bring out the best in every vegetable, and if you cook them in different ways you can make them so tasty that even the fussiest eater can be convinced, while retaining all of the nutrition and vitamins that make them so crucial. All too often, vegetables are boiled to oblivion, meaning they lose their nutritious value and are transformed into an unappealing mush.

Try roasting your cauliflower or stir fry kale in a little garlic and olive oil and even the most stubborn child could be converted. Add a squeeze of lemon juice after you steam your vegetables, which adds a pleasant twist to broccoli. Chop up some carrots or peppers and sneak them into traditional recipes, or make a veggie-based dip served with breadsticks or sliced carrot and cucumber, to really up the veggie levels. Salt is usually our go-to seasoning when trying to make food delicious, however for school caterers this is a no-no. Children aged between 4 and 6 should consume no more than 3g of salt a day, which rises to 5g for children aged between 7 and 10 and 6g for children aged 11 or older. Instead, use herbs and spices for a real burst of flavour. When it comes to hydration, the amount of water children need depends on age, size and levels of activity. Milk and fruit juices are options, but waterâ&#x20AC;&#x2122;s always the best choice for a way to keep kids well hydrated throughout the day with no extra sugar or energy.

Care homes

The balancing act of nutrition and taste is always important, but arguably never more so than for care home caterers tasked with creating meals to tempt their residents. Elderly residents may need to increase saturated fat intake to improve heart health and aid weight gain. Simple changes such as full-fat milk in their tea and mixed in both mashed potatoes and sauces will

help. As an added bonus, it’ll make the meals tastier too. Your residents are also likely to need increased levels of fibre to help keep them healthy. Switch white pasta for wholewheat pasta and white bread for wholewheat bread, and offer porridge as a breakfast choice. Bread, rice and potatoes are all a great source of energy, fibre and B vitamins and crucially they are low in cost. There are so many variants of these food types and countless ways to create different, interesting meals with them. Try to add as many nutrients to recipes to ensure the meal is packed with goodness, such as orange juice to a chocolate cake or sweet potato to mashed potato.

Dysphagia

Dysphagia affects a staggering 60–70% of residents in care homes so it’s a real issue for those in foodservice. Dysphagia means ‘difficulty in swallowing’ which severely limits the type of food that can be eaten and, as a result, those with dysphagia are at greater risk of malnutrition, dehydration, aspiration pneumonia and choking. With so many patients and residents struggling with dysphagia, it’s crucial that care home and hospital caterers know how to create nutritious, tasty meals that are suitable. Many foods can be softened first with liquid, but always make it palatable and use a liquid that adds nutrients, such as fruit juice, cream, yoghurt or gravy.

superfoods When it comes to nutrition, these are the foods that really pack a healthy punch

A 100g piece of wild salmon contains

2.8g

of omega-3s

100g of kale contains a whopping

200% of your RDI

Hospitals

A report by The Telegraph last year revealed that the number of patients admitted to hospital suffering from malnutrition had more than doubled since 2009/10. This followed a report by the Campaign for Better Hospital Food that claimed staff enjoy better food in hospitals than patients, and fewer than a third of London hospitals serve freshly cooked meals to patients. Hospital meals have long courted controversy, however things are on the up. With plenty of choice, patients can select food that meets their dietary needs and appeals to their tastebuds, with shepherd’s pie, curries, pasta, salads, baked potatoes and fish all on the menu. Options to select higher or lower fat, low salt, gluten free and vegetarian options are also available. The NHS states that patients should expect nutritious, tasty food as “an essential part of your personal package of care” and it’s clear that this is a priority for cost-sector caterers doing their best for their patients.

garlic, High in vitamins C, B1 and B6, calcium, potassium, copper, manganese and selenium

of vitaminS C, A and K1 potatoes high in potassium, magnesium, iron, copper and manganese, as well as vitaminS B and C

eggs contain high-

quality protein and healthy fats

caterer connections may/june 2019

Feature

d a d

Celebrating It’s a huge opportunity on the calendar, and it pays to plan ahead. Staff up and stock up – it’s Father’s Day

hether it’s reaching that book off the top shelf, telling the worst jokes or just giving the sort of cuddle that only a dad can give, dads are pretty special and as a nation, we Brits love an excuse to spoil them. Father’s Day lands once again on Sunday 16 June (doesn’t it come around quickly?). Other than being a great excuse to force Dad into the spotlight for the day, it’s also a good opportunity to increase your footfall and your bottom line. If you get the day

right, you’ll enjoy the benefits long after the day itself, winning some new loyal customers along the way.

Think outside the box

As you’ll know, getting Father’s Day right isn’t just a case of stocking up on beers and burgers and hoping for the best. While beers and burgers are definitely a good place to start, there are much better ways to stand out from your local competition. For special

caterer connections may/june 2019

Feature

top tips for the ideal dad’s day l We all know it’s important to talk to your customers to find out what they want. Could you host a poll across your social media and ask dads what they’d like to see on your menu for the perfect Father’s Day? l If you’re a cost-sector caterer, remember that not all the dads you cater for may be able to spend the day with their families. It’s important to still make them feel special, so why not give them a little vase of flowers on their tray or put a ‘dads’ special’ on the menu?

events such as Father’s Day, it’s always worth getting creative with your offering.

Go premium

Last year, a poll by marketing agency Savvy found that 45% of consumers planned on trading up to buy more expensive food and drinks to celebrate Father’s Day. Take advantage of their generosity by ensuring you have premium options available, such as bottles of wines and fizz, cocktails and Wagyu beef or fillets of meat. Remember those celebrating on a budget too.

Child talk

You’re likely to host more children than usual on Father’s Day, so make sure you’ve planned your offering with them in mind. With children’s menus, ice creams, milkshakes and even a creative station with colouring books and crayons, it’s not hard to please your youngest customers. Think

about offering board games, card games or dominoes for families to enjoy, or is there an underused area of your venue where you could show a movie? Remember, happy and relaxed kids means happy and relaxed parents who stay longer, and spend more.

Three cheers for beer

If you don’t already stock craft beers, Father’s Day is a great opportunity to feature a pop-up craft beer bar. As always, publicise this several weeks before your

Offer tip early-bird discounts to encourage families TO book in advance

event with signage and on social media. Make it relevant to Father’s Day by offering dads their first drink free.

Choices, choices

When it comes to the menu, the traditional Sunday roast is always a crowd pleaser on Father’s Day. However, if everywhere is doing the same, it makes sense to be that bit more creative. Slow-roasted, beer-infused beef or an apple cider pork roast are sure to go down well, particularly if you pair particular wines, ciders or ales that will work beautifully with the flavours. Or, could you offer a selection of classics with a twist, such as an ultimate Wagyu burger with triple-cooked chips?

Knock, knock…

We all love a good dad joke (or do we love to hate them?). Why not celebrate Father’s Day by putting up a temporary stage, a microphone, and inviting dads to tell their best, or worst, dad joke. Offer the winner a free round for their party as an incentive and punters will be queueing up to share their brilliantly awful jokes.

Spread the word

When it comes to spreading the word about your Father’s Day offering, use social media to your advantage. However, rather than just announcing your menu or any deals you’re offering, why not also encourage customers to share their favourite memory of their dad? Get started two weeks before Father’s Day and say that your top three comments will each win a bottle of fizz for their dads on Father’s Day.

caterer connections may/june 2019

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

Feature

Summer

loving

caterer connections may/junE 2019

Feature

Summer is on its way and National Barbecue Week (27 May–2 June) is the ideal time to shake up your menu to really get the party started

*National BBQ Week

urrah, hibernation season is well and truly over as the sunshine and warmer temperatures arrive and cafés, restaurants and beer gardens fill up around the UK. Thanks to the heatwave and the World Cup, pubs enjoyed a hugely fruitful summer last year and hopes are high that we’re due another scorcher this time around. Once the weather heats up, alfresco dining occasions immediately soar as we make the most of any warm, dry days that mean we can get outdoors. Hardly surprising when it’s never known whether the summer weather will last two days or two months. If you’re lucky enough to have a beer garden or outdoor seating areas at your venue, use the early part of April to start maintaining them to make sure they’re appealing for customers to want to spend time in. It doesn’t need to cost much in terms of time or expense, view it through the eyes of your customers and make sure the area is looking its best in time for the May bank holidays.

Barbecue week

Embrace all things grilled during National Barbecue Week which lands at the end of

May. We know that as a nation, we tend to start thinking about barbecues the moment there’s a glimmer of blue sky, so it’s no surprise that last year there were approximately 137 barbecue occasions, worth around £1.6 billion.* Make the most of the great weather if you have the space by cooking outdoors. From hotdogs and burgers to paella, grilled chicken, steaks, slow-cooked lamb, veggie kebabs and baked potatoes, make your sales sizzle as customers abandon plans to head home for dinner once they’re tempted by the aroma of barbecued food. Why don’t you offer customers the chance to customise their own tip burger with a topping station? Offer fresh salad leaves, tomato, crispy bacon, onion rings, tomato ketchup, mayo, burger relish, pickles and seasoning.

Think holiday-inspired meals that are perfect tip to be enjoyed outdoors with a chilled glass of wine or refreshing beer, such as seafood, pasta, pizza, kebabs with pitta breads, olives, hummus and dips, halloumi fries and burgers.

It’s the small things

It’s not just your outdoor space that needs careful consideration to make the most of the summer. It’s also the ideal time to give your menu a shake-up too. You don’t have to make huge changes to update your menus for the warmer summer months. It’s worth taking a look at what sold well and what didn’t last summer, and have a chat to your staff to see if they had any requests for meals that you didn’t offer last year. Make room for lighter dishes that revolve around fresh ingredients such as salad, fish and chicken. If you’re a cost-sector caterer, your customers will still appreciate gentle menu changes that include fresh and tasty seasonal ingredients, so make sure they don’t miss out on tasty summer treats.

caterer connections may/junE 2019

Feature

School’s out for summer

Once it’s school holiday time, it is likely you will have more families gracing your tables. Make sure you’re viewed as a family friendly venue by offering a delicious children’s menu. Stock up on some games that children can take to their tables to play with their families. Games such as Uno, Ludo, dominoes and colouring pads with crayons are always winners for keeping children busy and will make sure they’re not running around your restaurant causing mischief!

Shaken not stirred

It only takes a glimpse of a blue sky for beer gardens up and down the UK to fill up, and what could be more appealing than a delicious cocktail enjoyed in the sunshine? An estimated 8.7 million Brits enjoy cocktails when drinking out of home, according to CGA, the out-of-home data specialists. And even better news, the value of on-trade cocktail sales jumped by 7.5% in the first quarter of 2018, outpacing a 4% increase in the wider spirits market. So, cocktails are clearly big business, but do you know what’s likely to tantalise your customers’ tastebuds this summer? While cocktails are a real crowd pleaser, not all customers will be tip drinking so have a great range of fresh fruit juices, high-quality tonic waters and alcohol-free syrups. Don’t forget the children either – think fresh fruit flavours and fun garnishes to please parents and younger ones alike.

caterer connections may/junE 2019

Be more adventurous with your children’s menu tip as even the youngest of customers gets bored of chicken nuggets, fries and baked beans. Think about menu options that children can customise, such as wraps, pizzas and ice-cream sundaes.

NEW NEW

THE SMOOTH DRINKING WHISKEY LIQUEUR CREATED BY M.W HERON IN 1874 AND BORN IN NEW ORLEANS, ENJOYED BEST WITH LEMONADE AND FRESH LIME.

FOR THOSE WHO WANT THEIR SMOOTH SOUTHERN COMFORT EXTRA BOLD, BEST ENJOYED WITH COLA AND GARNISHED WITH AN ORANGE WEDGE.

A HIGH STRENGTH EXPRESSION CRAFTED FOR COCKTAIL LOVERS WHO WANT A LITTLE EXTRA NEW ORLEANS KICK – ENJOY A 100 PROOF SOUR.

SOUTHERNCOMFORTUK.COM

DRINK RESPONSIBLY

SOUTHERNCOMFORTUK #SPIRITOFNEWORLEANS

No. 209

Brooklyn

King of Soho

Broker’s

Five times distilled, this super premium small-batch, handcrafted gin crafted in a small distillery on a pier overlooking San Francisco Harbour.

Brooklyn Gin is super premium small batch gin made in New York. Brooklyn Gin is the only gin made with 100% fresh citrus peels and handcracked juniper.

The King of Soho is a London Dry Gin distilled in the heart of London using traditional methods; a complex spirit crafted with 12 botanicals to our unique ﬂavour proﬁle.

Quadruple-distilled pure grain gin made from English wheat, with the ﬁnest herbs, spices and fruit imported from three continents. Broker’s Gin is specially blended to be dry.

San Francisco

New York

London, UK

Midlands, UK

Blackwood’s

Langley’s

scapegrace

Shetland botanicals are infused with juniper, coriander and lime, before being steeped in natural mineral water to release their gentle ﬂavours to give the gin its unique and complex character.

A perfectly balanced gin of classic taste, Langley’s No.8 is made with a secret blend of 8 botanicals, harvested at their freshest.

A meeting of liquid and people. An artisan dry gin with a New Zealand slant. Combining craft with conviviality. The result is a gin packed full of citrus and juniper with a hint of spice.

Shetland Islands, Scotland

West Midlands, UK

South Island, New Zealand

In season

Dress to

impress

Ginger and wasabi Summer’s the time when salads are most Serves: 8 in demand so use Ingredients 8 tsp soy sauce storeroom staples and 1 tsp wasabi paste rice vinegar fabulous fresh ingredients 124 tsptbspsesame oil 4 tsp fresh ginger, grated to create dressings that 2 limes, juiced will make your salads 1 tsp garlic powder 7 drops liquid stevia the star of the show Strawberry Vinegar

Method Whisk all ingredients together and serve.

Why not try with…

Serves: 6 Why not try with… Egg and bacon salad

caterer connections may/june 2019

Ingredients 2 lb strawberries, hulled and quartered 4 cups white wine vinegar 2 cups rice wine vinegar 1 cup sugar Method Mix both types of vinegar together with strawberries and sugar in a large bowl. Refrigerate overnight. Discard strawberries and strain vinegar through cheesecloth or coffee filter.

1 2

Duck salad

French dressing Serves: 8

Honey and Mustard salad dressing Serves: 6

Ingredients 1 tbsp white wine vinegar 1 tsp Dijon mustard 3 tbsp groundnut oil 1 crushed garlic clove Salt and pepper

1 2 3

Why not try with… Avocado salad

Method Add garlic, mustard, honey, balsamic vinegar and cider vinegar and whisk thoroughly. Pour in oil while you’re still whisking. Add salt and pepper.

1 2 3

Serves: 6 Ingredients 2 small shallots, chopped 1 ¼ cups olive oil ½ cup Champagne vinegar or white wine vinegar 6 tbsp fresh lemon juice 4 tbsp fresh orange juice ½ teaspoon finely grated lemon zest Salt and freshly ground black pepper

Ingredients 1 tbsp French mustard 1 tbsp honey 1 clove garlic, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp rapeseed oil Salt and pepper

Method Whisk together vinegar, salt and pepper. Add mustard and whisk again. Add oil and garlic and whisk again.

Citrus Vinaigrette

Method Combine shallots, oil, lemon and orange juice with Champagne vinegar. Season with salt and pepper. Whisk all together.

Why not try with…

1 2 3

Why not try with…

Green salad

Chicken and avocado salad

caterer connections may/june 2019

in your NEXT ISSUE coming in july…

The sun has got his hat on – are you ready to make the most of the summer?

A toast to the roast

Why the traditional Sunday roast is a hit all year round

Brexit

We’ve got the latest updates from around the industry

Chill out

Why ice cream means hot sales

Score a winner

Make the most of the summer’s sports calendar

Holiday vibes

Offer a taste of the Med

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

* Open to bona fide Caterers and Chefs only in the UK aged 18+, promotion opens 01/03/19 and closes 30/06/19, terms and conditions apply, see website for details.