Caterer Connections Mar/Apr 2020

Caterer

connections Mar/Apr 2020

The magazine exclusively for catering professionals

beefed up Why British beef is simply the best

For mums Tapping into the opportunities Mother’s Day brings

chick it out!

How to celebrate cracking sales over Easter weekend

Glynn

Purnell The Yummie Brummie and Michelin-starred chef opens up about his past, present and future in our exclusive interview

GRASS FED BEEF, FROM SUSTAINABLE FARMING

*Kantar, Worldpanel Division, OOH Panel, Total Pubs & Bars, 52 w/e May 2019

3RD BEST

SELLER *

Hello. . .

… and welcome to your March/April issue of Caterer Connections. We’ve got a spring in our step as the warmer, lighter days are finally in sight.

In the last issue we brought you an interview with eco-chef and food sustainability expert Tom Hunt and this time we were lucky enough to catch up with ‘Yummie Brummie’ and Michelin-starred chef Glynn Purnell. He’s a familiar face on TV as a presenter of cookery shows and has won BBC’s Great British Menu not once but twice. In our exclusive interview on pages 14-21 we discuss his career, aspirations, signature dish and guilty pleasures, and find out what he compares scoring the winning goal in a World Cup Final to!

March and April are packed with big events and key dates, so we’ve taken a closer look at Easter (pages 22-25), Mother’s Day (pages 40-41) and British beef, as a salute to Great British Beef Week, (pages 32-35) in particular to bring you advice, recipes, and food and drink pairings to help raise your sales, and reputation too.

On pages 30-31 we’ve summarised the latest trends in the coffee shop sector and how you can get onboard to stand out in an extremely crowded marketplace.

The importance of staying hydrated and eating well is emphasised on page 37 to coincide with Nutrition & Hydration Week. It’s useful for all of us to know but especially for those working with children and the elderly.

To round off the issue we explore the joy of rhubarb on page 42 and how it can be used in savoury dishes as well as classic sweet recipes.

We hope reading this issue will help put a spring in your step!

Mar t in

’

Martin & Katie s

tips for heading into a new season

1

Time for a refresh Much like making New Year’s resolutions in January, spring makes us feel like a little refresh ready for the new season, so take a look around you and see

if there are some changes you could make to give your place a spruce-up. They don’t have to be extensive or costly to have a positive and noticeable effect.

2

Little touches Are there any small things you could do to make each customer’s visit that bit more memorable? Think fresh spring flowers on

K at i e

tables, a daffodil for mums on Mother’s Day, or a small chocolate egg for little ones at Easter.

3

All change Now is a great time to relook at menus and see about replacing dishes with new seasonal ones, or trying a new bake or hot drink recipe.

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14 In this issue FEATURES

14

exclusive: glynn Purnell The Michelin-starred chef chats about his career, aspirations and, of course, food

22

on trade A look at the egg-cellent opportunities Easter provides for promotions and trading up, along with recipes to inspire menus

26

cost sector With International School Meals Day comes advice on serving up nutritious food on a budget

28

carrot day Yes, there really is a day to celebrate the humble carrot!

30

quick serve Time to get experimenting with what’s new in the world of coffee and how you can help support a good cause during UK Coffee Week

32

british beef Show your sustainability credentials by showcasing the best of British beef

37

nutrition and hydration Focus on the two essentials to promote good health and wellbeing across all sectors

38

food waste Latest tips and advice on tackling the issue that’s not going away anytime soon

32 regulars

38

07

22

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 Katie Hinchliffe and Martin Spivey For THe Bright media agency Editorial Director Stephenie Shaw Editor Kate Feasey Creative Director Emma Bramwell Designer Rafaela Aguiar-Hill Artworker Chris Gardner Publisher David Shaw To advertise, please contact Gary Simpkins on 07947 902263 or sales@thebrightmediaagency.com

events Be in the know with what’s happening in March and April

08

News Updates and trends from across the foodservice industry

12

what’s cooking The must-have products for your kitchen

40

in season Make Mother’s Day one to remember, plus we celebrate the gloriousness of rhubarb caterer connections mar/apr 2020

05

#MCYBT

DUST OFF YOUR APRONS Register your school by 3rd April 2020 at

premierfoodservice.co.uk Within 14 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix. Submit your recipe and pictures of your creation to Sarah.Robb@Premierfoods.co.uk by 15th May 2020.

Live final to take place at LACA – The Main Event, Thursday 9th July 2020.

Open to UK primary schools only. Opens: 9am on 6 January 2020. 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

@PremierFoods_FS

Events

Savdeate the

The dates to jot down in your diary as we hop, skip and jump into spring

1 March

St David’s Day

Welsh rarebit, laverbread, bara brith, lamb cawl and daffodils… celebrate all things Welsh.

30 March-1 April 23 April Food and Drink Expo, NEC, Birmingham

1-8 March

Dementia UK Time for a Cuppa

Your ticket to finding out all about the latest trends and product launches, with masterclasses and live interviews too.

Show you care and host a tea party to raise awareness and money for Dementia UK.

21 April

7 March

National Tea Day

Plant Power Day

Make the most of this date to encourage people to take a more plant-based approach to food for sustainability and health reasons.

9-13 March Sport Relief

Can you host an activity, such as a sponsored cycle or row, to raise funds to help change lives around the UK and the world?

9-15 March National Salt Awareness Week

Highlight the reduced- and salt-free options you have on your menu.

17 March

St Patrick’s Day

Get ready for a busy one – time to get the green, white and orange bunting out and leprechaun hats, and practising your shamrock presentation skills on the Guinness!

20 March

Spring equinox – first day of spring – and The Great British Spring Clean 2020 Celebrate the start of spring and warmer days by getting involved in a clean-up event in your local community.

25 March

International Waffle Day

How about setting up a waffle bar for the day with sweet and savoury topping suggestions?

Introduce your customers to ‘total-tea’ new infusions and types of tea for the day and any that prove to be a hit can be added to your menu permanently.

National Asparagus Day

Don’t let your customers miss out with a variety of one-off specials.

28-30 April

The Health & Safety Event, NEC, Birmingham Get the lowdown on all things health and safety related.

See inside

Keep an eye out for these features for inspiration, advice and recipes International School Meals Day 12 March – pages 26-27 Nutrition & Hydration Week 16-22 March – page 37 Mother’s Day 22 March – pages 40-41 International Carrot Day 4 April – page 28 Easter 10-12 April – pages 22-25 british beef week 23-30 April – pages 32-35 UK Coffee Week 27 April-3 May – pages 30-31

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07

or even raw, by pregnant women, ople.

he long-standing warning, nella scare in 1988, that avoid raw or lightly cooked eggs.

rman of the Food Standards news that now even vulnerable K eggs without needing to hardey bear the British Lion mark. The iewed the scientific evidence about , and we’re confident that we can to consumers.

The wonder of eggs

the risk of salmonella in Lion eggs carried out by egg producers. The om vaccination of hens through to and better transportation, have lla levels in UK hens.”

are guaranteed to be produced to other schemes currently covered by

5 6

6 on 7 8

A £1.3 million investment in marketing for British Lion eggs has been announced to drive awareness and usage of eggs produced under the British Lion scheme.

The ‘WonderEgg’ campaign is focused on millennials (aged 23-38) to drive awareness of the health and nutritional benefits of British Lion eggs.

Digital presence

Olympic diver Tom Daley will continue as British Lion eggs ambassador. He’ll front a digital advertising campaign on BBC Good Food and share Lion egg recipes with his millions of social media followers.

Jessie Ware is also onboard as British Lion eggs has partnered with Table Manners, which is hosted by the singer, to tap into the huge growth in podcasts to reach its target audience. She entertains her 125,000 listeners a week with celebrity meals and conversation and will voice weekly

60-second ads for British Lion.

Cooking on a budget will be the theme for targeting students and young professionals through MOB Kitchen, a top digital cookery channel.

Across the board

Recipes from Annabel Karmel, the bestselling author on baby food and nutrition, will be shared with pregnant women and families and British Lion eggs will have a presence on the leading digital parenting resource Baby Centre, in Bounty pregnancy and parenthood magazine, and in weaning videos.

WonderEgg will focus on seasonal events too. Look out for new research from the scheme across print, digital and social media to support your business.

Andrew Joret, Chairman of the British Egg Industry Council, said: “We enter a new decade with the confidence that we are inspiring and educating consumers about the highest safety and quality standards that British Lion eggs brings to UK consumers.”

Boost for street food A noteworthy 53% more take-away food shops and street-food startups than licensed restaurants opened in 2019.

This shows the influence that street food has had and how the trend has encouraged more and more foodservice operators to tap into it and meet consumer demand.

And with GlobalData’s Q4 2019 consumer survey revealing that 33% of global consumers say street food is the inspiration for them to try new flavours in food and drink, it’s a trend not to ignore.

More than

90%

of UK eggs are now produced under the British Lion scheme

How

low can

you go?

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caterer connections mar/apr 2020

This is the year for low- and no-alcohol drinks to really make their mark, according to some of the top drinks brands in hospitality.

The changes in consumers’ drinking behaviour have been well documented and there are real benefits for operators who embrace this emerging category and provide choice for all kinds of drinker.

James Pattison, Marketing Manager of Stryyk, said: “There’s an opportunity to trade up from sugary, calorific soft drinks on the shelf and generate incremental revenue. Given the market trend for healthy choice, getting your offer right can put more money in the till, with 33% of consumers happy to pay a premium for high-quality, non-alcoholic drinks.”

News

going Japanese

Easy as CBD

All eyes are on Japan this year as the country finalises its preparations for the Olympic Games, which kicks off on 24 July. Why not use the event as an opportunity to introduce customers to the wonders of Japanese food? And make Asahi Super Dry the focus of your beer range as it’s Japan’s number-one beer, has just been voted the second bestselling beer brand in the world and is in the top five trending beer brands in the Drinks International Brand Report 2020. The report is based on responses from bar owners, bar managers and head bartenders, so if anyone knows, they do.

The CBD industry is experiencing incredible growth, despite being a new entrant into the food and drink industry, and is expected to hit more than $20 billion in sales by 2024. Green Flower Media is the world’s largest cannabis education platform and has recently launched its online course CBD Certificate Programme to support anyone interested in becoming a trained expert in CBD to maximise on this key trend in food and drink.

Turning a corner The marketing agency Stampede, which obtained the figures, said pubs were trying to broaden their appeal in response to changing consumer habits, which include spending less and young people drinking less. This increase in openings can be attributed to operators recognising the need to adapt and focusing on improving menus and holding events, as well as offering accommodation.

a possible

8,975 Source: Office for National Statistics

The UK pub sector has expanded for the first time in 10 years. With around 700 pubs a year calling last orders for the final time over the past decade, it seems that the trend is in reverse.

In 2019 a total of 320 pubs opened their doors, mainly in England with some in Northern Ireland, according to the latest figures from the Office for National Statistics.

jobs will be created as new pubs open caterer connections mar/apr 2020

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News

Did you know

that Mondays and Wednesdays are the most popular days to eat vegan?

Source: Deliveroo 2020 Future Food Trends

hotspots

Spotlight on balsamic vinegar A decision has finally been made on the status of balsamic vinegar.

The legal case into whether or not the product has to originate from Modena to be called balsamic has been going on since 2015.

In December last year the court finally ruled that it doesn’t, so the product does not have designation of origin status and can carry the name wherever it is made. Good news.

Are you based in one of the most vegan-friendly cities in the UK?

here’s the top 10

Holidu, a search engine for holiday rentals, has compiled a brandnew list for 2020 of where to go in the UK for the best choice of vegan food. As a trend that refuses to slow down, having a strong vegan presence on your menus is key to tap into the popularity of the plant-based approach to food and drink.

10

1 Brighton 2 Leicester 3 Norwich 4 Newcastle 5 Bristol

caterer connections mar/apr 2020

6 Cardiff 7 Edinburgh 8 Glasgow 9 Manchester 10 Sheffield

the number of years it has taken for a court to rule on the status of balsamic vinegar

NEW

Natural flavours

30% Reduced sugar*

Makes 42 portions Suitable for vegetarians

Lighter, fluffier and Gluten free.

*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight

Spring into the new season with these must-stock products

Whats ’

cooking

Call for cake

With UK Coffee Week coming up on 27 April, treat customers to a quality coffee and a tasty slice with delicious Caterers Kitchen Victoria Sponge Cake, Millionaire Shortbread Traybake and Toffee & Banana Loaf. There’s something for every type of sweet tooth.

There’s a mousse loose Desserts are now made easy and healthier with new Angel Delight Mousse. With a lighter and fluffier recipe, the mousse ticks the box for containing 30% less sugar than standard Angel Delight, being gluten-free

and suitable for vegetarians, and having no artificial flavours or preservatives. Available in four flavours – strawberry, chocolate, banana and butterscotch – each pack makes 42 portions.

Way to go mayo

Hellmann’s Vegan Mayo has all the taste of the original Hellmann’s and is new to foodservice in a 2.62-litre tub. There are plenty of ways to enjoy this award-winning mayo including as a base for vegan salad dressings. As orders for vegan meals keep on growing, Hellmann’s helps you rise to the challenge of plant-based cooking with ease.

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caterer connections mar/apr 2020

Light as custard

Ambrosia Light Devon Custard has had a makeover. Now with 30% less sugar and fat, all natural flavours and no nasties, it’s gluten-free as well meaning no one needs to miss out on the dream accompaniment to traditional puds.

Time for a spring clean

It’s traditionally the time when we come out of winter and into spring and decide that everywhere needs a good clean ready for the new season. Caterers Kitchen is on hand with everything you need to make your outlet sparkle and shine, including dusters, dishcloths, disinfectant and floor gel.

Just the tonic With the trend for not drinking alcohol rising, the new on-trade tonic water dispense system from The London Essence Company has arrived at just the right time. Taking tonic water to a whole new level, the system provides five flavours: rhubarb, elderflower, grapefruit and cucumber, and the brand’s classic Indian variant. Refreshing as a drink in its own right, it’s perfect partnered with gin too.

The innovative fount system infuses distilled botanicals into chilled tonic water at the point of service providing freshness and flavour, as well as reducing packaging by 96%, creating less waste and reducing the need to keep restocking shelves – more good reasons to get onboard with it.

Smokin’

Hellmann’s has vegan options all sewn up with a reformulated recipe for its Smokey BBQ Sauce 430ml. It’s now plant-based and gluten-free, so everyone can get a real taste of America.

Use the sauce drizzled over juicy ribs, as a topping for a burger or for customers to dip their chips into for a real treat.

to the max

Sporting new varieties and new packaging, Walkers has launched new MAX Double Crunch in four bold flavours: Loaded Cheddar & Onion, XXL Chicken & Chorizo, Original Sea Salt and Bold BBQ Ribs. Twice as crunchy as Walkers Max (they’re cooked for longer), they’re the perfect partner for a drink or a sandwich. caterer connections mar/apr 2020

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Chef interview

“Winning the first Michelin star for Birmingham was literally like scoring the winning goal in the World Cup final�

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caterer connections mar/apr 2020

Michelin-starred chef, author and TV personality Glynn Purnell talks here about his inspirations, aspirations and why he loves his job Career Did you always want to be a chef?

I’ve wanted to be a chef since the dawn of time. I wasn’t very good at school and I left without any qualifications, so for me it was either going to work in a factory or doing something a bit more creative.

I’d say that from about the age of 10, being a chef was a proper goal for me.

At about that age I cracked an egg into a pan and it changed colour, and that really blew my mind.

When I was a kid, we all used to sit round the table at the same time… you would never miss dinner or tea. It would have been the worst thing in the world – it’s the respect of the ingredients when you’re eating the food. I’m from a humble background where there wasn’t a great deal of food, so what I did have I enjoyed.

I’ve always enjoyed cooking something and seeing the change in the person when you put it in front of them – they light up and instantly feel happier. I just love food.

How did you become a chef?

Well, I loved cooking at home, which I did a fair bit of. I watched loads of cookery programmes and I was really interested in cooking. It was the only thing at school that I was good at and then I did my work experience at the age of 14 at the Birmingham Metropole Hotel at the NEC, and that’s where I completely fell in love with it. I walked into the kitchen and saw all these giant chefs with massive chef’s hats and I was in awe from the first minute. After finishing my work experience, I worked there part-time up until I left school, so I spent most of my weekends for the next two years catching the number 966 bus.

When I left school, I became an caterer connections mar/apr 2020

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Chef interview

apprentice chef there, while going to college, and I gained experience in every department, from banqueting to the A La Carte Terrace Restaurant, which is where I discovered my passion for fine dining. That was the start of the journey!

How did you get to where you are now, owning your own restaurant?

Glynn outside his Michelin-starred restaurant Purnell’s in his home city of Birmingham, where he also owns Purnell’s Bistro & Ginger’s Bar

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caterer connections mar/apr 2020

That’s its own 400-page book, I think! I just climbed the ladder in a very traditional way. I always wanted to have my own restaurant and I always wanted to be my own boss. At a very young age, I had ideas of how I would run a restaurant and I just made sure I worked hard and took the right opportunities, while learning and absorbing everything along the way. I’ve taken a few risks too. I re-mortgaged my house and put every penny that I had into

opening Purnell’s. It was a bit tight for the first six months. I left Jessica’s, the restaurant where I was head chef, which I’d been awarded a Michelin star for to open Purnell’s and basically start from scratch. But it’s been a fantastic journey for the last 13 years now.

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

“You only get out what you put in.”

Who, or what inspires you?

My parents inspire me with their hardwork ethic. My mom isn’t the best of cooks, but she’s a solid cook. She used to use a lot of cheaper cuts and cheaper ingredients to make good of what we had, and I think that was an inspiration for me. Things like rabbit legs – you’d get five or six rabbit legs

Chef interview

“I’ve always enjoyed cooking something and seeing the change in the person when you put it in front of them – they light up and instantly feel happier. I just love food” and put them in a pot with three shredded leeks and two cups of barley, cover in water and put in the oven. In three hours, you got yourself a fantastic dish.

Mom would use ingredients in the best way she could. She would also take me down to the markets from when I was five or six years old. I vividly remember her buying fresh ingredients and haggling with the traders. She was very good at it and we would often walk away with a free bag of pigs’ trotters! They were one of my favourite things to eat – watching Blind Date in my pyjamas on the couch on a Saturday evening.

Now I run the Restaurant and Bistro, we still buy produce from the markets.

The way my mom had to cook and feed four kids while my dad was at work was certainly a huge inspiration to me.

Also, chefs that I’ve either watched on TV or worked with along the way. Marco Pierre White, Gordon Ramsay, Andreas Antona and Claude Bosi are probably my main chef inspirations.

What have been the proudest moments of your career to date?

I have two proudest moments of my career.

Firstly, when I won Birmingham’s first Michelin star. I’d like to think that’s going to be carved into the culinary history of the city. Winning the first Michelin star for Birmingham was literally like scoring the winning goal in the World Cup final. It’s every chef’s dream to be awarded one. A Michelin star is huge on an international

level and to have that recognition is just amazing. Secondly, when I got the keys to Purnell’s. It was a lifelong dream and to still be here after 13 years is a proud achievement in itself.

What do you think makes a great chef?

Three eggs a day! That’s what I have for my breakfast every morning, either scrambled or omelette form.

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

Taste everything. If you don’t taste it, how will you know if it tastes right for the customer? Also, work hard, listen and take on as much information as possible.

When entering this business, you’ve got to understand that the hours are very

antisocial. It’s a tough industry, but it’s full of rewards. And at the same time as it being antisocial, it’s also actually very social – the people who work in the industry do all tend to want to have a bit of fun. You work hard and you play hard, and the reward is great. You get to please customers and you get to work alongside a lot of young, enthusiastic people as well. If you learn your craft well, you will come back bountiful, but you’ve got to learn before you earn.

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

My favourite restaurant is Mirazur in Menton, France. It’s rated with three Michelin stars and is run by chef Mauro Colagreco. It is incredible. caterer connections mar/apr 2020

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Chef interview

If you could open a restaurant anywhere in the world, where would it be?

I would love to open a restaurant in the south of France. The climate, the ingredients, the culinary history, the romance… it’s got all the perfect ingredients. I don’t think there’s anywhere in the world more romantic than the south of France, and what’s a restaurant without romance?

What are your aspirations for the future?

This year’s a busy one. I’ve got two books coming out. Another Purnell’s cookbook called The Journey – There and Back Again and my second children’s book, Arnold the Alpaca. This year we’ll be celebrating 13 years of Purnell’s, so I think we just need to keep moving the food, the service and the restaurant forward.

I would change absolutely nothing about Purnell’s. It was built from hard work and not a lot of money. We are one of the forerunners of the Birmingham food scene.

I most definitely have plans to open further restaurants, whether in the city or on the outskirts, I am always looking at sites and concepts. It keeps me fresh. I won’t say it’s going to be tomorrow, but there will definitely be something else in the future.

Food What’s your food/drink guilty pleasure?

My guilty pleasure is champagne. I love champagne. Proper, good champagne.

Not prosecco or cava or sparkling wine, but champagne. And I love squid. The two of them together are even better.

What’s your signature dish?

I’m greedy, I have three signature dishes!

The first is my Haddock and Eggs, which is inspired by my mom. She used to cook haddock and eggs, so I do an upside-down version. It’s a dish that means a lot to me.

It’s not only one of my signature dishes at Purnell’s but it also reminds me of my childhood. My mom cooked haddock in her big flowery pan. When that particular pan came out, it was either cod roe or haddock and eggs for tea. She would cover the haddock in milk and cook it slowly over a low heat so that the milk took on that lovely smoky-fish flavour. She’d then take out the fish, which, by the way, would have been overcooked, put it to one side and crack eggs into the milk to poach them. The eggs would take on the amazing flavour of the smoked haddock. The sad thing was that she would pour the milk away, but I would often take a spoon and drink the smoky liquor before she did so. That’s why, in caterer connections mar/apr 2020

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Chef interview

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caterer connections mar/apr 2020

Chef Interview

“i make a really good risotto at home.

And Sunday lunch, of course! every sunday is like christmas dinner in our house” my version of haddock and eggs, I throw the fish away, thicken the flavoursome milk and serve it with a poached yolk. I also serve it with cornflakes! While my mother was cooking, I would be running around the garden with my siblings, feeling decidedly hungry. I would dash inside two or three times to ask for ‘a piece’, meaning a slice of bread. The first couple of times I’d be allowed to have one, but by the third time it would be, ‘No, wait for your tea’.

Gutted to be turned away, I would sneak in and pinch a pocketful of cornflakes. Then one day, I put haddock, eggs and cornflakes together and boom: my first signature dish was created!

My second signature dish is my Great British Menu winning Monkfish Masala, which again is inspired from growing up in Birmingham and being exposed to Indian flavours and spices from a very early age. Everyone likes monkfish. It’s meaty in a delicate fish form and is used with anything – olives, bacon, the lot.

But it’s big and can hold itself too. Also, everyone likes curry. So, monkfish and curry, two of my favourites together.

My third and final signature dish is my Burnt English Custard Egg Surprise, where the dish is actually served in the eggshell. It has been on my menu since I won The Great British Menu with it, with a perfect score of 10, 10, 10. The presentation in the eggshell isn’t a new idea; it’s been done for years. I first saw it in France and many other chefs have filled an eggshell with all sorts of things,

from savoury to sweet, soups to cremes, chicken livers to scrambled eggs.

What would your ultimate food and wine pairing be?

It’s got to be squid, quickly flash-fried with chilli, garlic and the zest of a lime, with a little drizzle of oil. Straight into a little bowl with some crusty bread. That’s it. Don’t overcook the squid! Pair that with Krug Grand Cuvée champagne. That’s as good as it gets.

What’s your favourite dish to cook at home?

I make a really good risotto at home. A seafood risotto with either prawns or squid always goes down well. And Sunday lunch, of course! Every Sunday is like Christmas dinner in our house. I always cook two joints of meat, and there will always be about four different types of vegetables, there will always be fresh stuffing, there will always be freshly made Yorkshire puddings and there will always be pigs in blankets. And gravy that is like liquid gold!

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

A really, really sharp knife. I also love a rubber spatula – I cannot cook without one.

And probably the kitchen porter! No one likes washing up do they? Once he walks out, then someone’s got to do it.

What’s your ideal springtime menu?

Well, you’ve got lamb coming in for the spring, which is fantastic. The French Pyrenees milk-fed lamb is the best – it’s absolutely delicious. You also get the wild garlic coming out in spring, so I’d maybe do lamb with wild garlic. You’ve also got the first touch of the Gariguette strawberries and the Scottish raspberries. And asparagus is brilliantly in season in the spring.

So, I’d do an asparagus starter with a seaweed hollandaise, then I’d do lamb and wild garlic for the main, then for dessert it would be my The Great British Menu-winning Burnt English Custard Egg Surprise with French Gariguette strawberries and the first of the Scottish raspberries. Perfect. caterer connections mar/apr 2020

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On trade

Easter

feast As a key date in the on-trade calendar, Easter provides a medley of opportunities, so here’s how to make sure you’re prepared

I

t’s often the first chance for families to get together for a celebration since Christmas, meaning Easter is an opportunity not to be missed in the on trade. With a sales period stretching over four days, topped and tailed by bank holidays, this is a potentially lucrative time.

The key is to start planning early in the new year and to maintain momentum right up to the long weekend itself.

The whole picture

With food attracting great margins and the chance to generate incremental revenue it’s well worth focusing on your overall offering, making sure there’s something for everyone. Look at creating a fresh new menu for the season with drink pairings, including vegan and vegetarian options, special dietary requirements and in-season produce. Provenance remains a key issue for consumers, so highlighting seasonal and locally sourced ingredients will give your menu the edge. A children’s menu is a must and a fixed price menu too (taking dishes from the main menu), which benefits you

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caterer connections mar/apr 2020

as it’s a cost-effective option and benefits the customer as it offers them premium choices at an affordable price – win-win.

Family focus

As it’s primarily a family occasion, offers are important to draw them in.

Keep your offers simple and easy to understand, for example, a free glass of fizz when diners order off the fixed price menu or kids eat free with a family of four or more. Tempt them further with a range of activities to keep little ones occupied.

If you have space could you create a dedicated crafts table, where children can decorate paper eggs or colour in Easterthemed printouts? How about an egg hunt around your venue and in the outdoor area if you have one? Hide a collection of eggs with clues on for children to find and solve

Could you step it up and tip sponsor a local Easter event to raise awareness of your venue? to win a small prize. It doesn’t need to be much as the fun is in the searching. Or an activity as simple as guess how many eggs or beans in the jar and the winner gets the sweet treats.

Drink up

Getting your drinks offer right is equally important as the long holiday weekend guarantees significant drinks sales. Research by Coca-Cola Enterprises revealed that a total bill can be increased by 43.7% when a table of four has two extra drinks for each person.

Could you offer a special Easter-themed alcoholic and non-alcoholic drinks selection, such as a mini egg martini, elderflower & gin cooler (see overleaf on page 25 for the recipe) or a ginger and basil grapefruit spritzer?

Keep an eye on the weather forecast too

on the off-chance that the weather hots up like it did last year. Be prepared and make sure you’re stocked up. Check any outdoor areas are looking tidy and dust off the garden furniture… just in case.

Remember that whatever you do for the long Easter weekend, tell everyone about it on posters, signs on the pavement, table talkers and on all your social media platforms.

How about… … running a selfie competition?

Encourage people to take a snap of themselves in your venue and post it to your social media channels. It’ll raise awareness of your venue and what you offer in a positive, fun way.

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On trade

Here’s a selection of recipes to help inspire your Easter menu Starter

serves

6

Salmon en croute Prep: 30 mins, plus chilling time Cook: 40 mins

Potted shrimps Prep: 10 mins, plus chilling time Cook: 15 mins Ingredients 100g unsalted butter 2 pinches cayenne pepper generous grating nutmeg 350g cooked and peeled North Atlantic prawns or shrimps 1 ciabatta loaf 1 tbsp olive oil 1 lemon, cut into wedges Method The day before, melt the butter in a small pan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.

Using a large slotted spoon, remove the shrimps/prawns and press them into ramekins (or a serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter from the pan over the shrimps/prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.

Before serving, heat oven to 200˚C. Cut the ciabatta into thin slices, drizzle with the olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted shrimps/prawns and lemon wedges alongside, and serve.

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3

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Ingredients For the cure 50g flaky sea salt 25g demerara sugar 2 x 500g skinless, boneless salmon fillets For the en croute 75g watercress, chopped 200g cream cheese 2 tbsp fresh dill sprigs, chopped 1 lemon, zested and juiced pinch smoked salt (optional) freshly ground black pepper 500g block all-butter puff pastry flour, for dusting 2 eggs, yolks only, beaten Method The day before you want to assemble the en croûte, make the cure. Mix the salt and sugar in a bowl. Scatter half of the mix over a tray, lay one of the salmon fillets on top, skin-side down, and scatter with more of the salt mix. Lay the second fillet on top, skin-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).

When you’re ready to assemble the en croûte, uncover the salmon fillets, rinse in cold water and pat dry

1

2

serves

6

Main

with kitchen paper, then set aside.

For the en croûte, put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grind of black pepper into a bowl and mix well, then set aside.

Line a baking tray with parchment.

Roll out half the pastry on a lightly floured surface so it’s 2.5cm larger in diameter than the fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skin-side down, and spread with the cream cheese mix, then lay the second fillet on top, skin-side up.

Brush the edge of the pastry with a little of the beaten yolk. Roll out the remaining pastry to fit, then drape over the salmon and tuck in at the sides. Trim edges and crimp or press with a fork to seal. Brush with more yolk, then put in the fridge for 30 mins before using a spoon to create a scale-like effect along the top. Chill for up to 24 hrs or for at least another 30 mins.

Preheat oven to 220˚C. Bake the en croûte for 20 mins, then glaze with the remaining yolk. Lower the heat to 180˚C and bake for 20 mins more, then remove and leave to stand for 10 mins. Slice the en croûte into six portions and serve.

3 4

5

Side

serves

6

dessert

serves

8

Cheesy courgette gratin Prep: 20 mins Cook: 25 mins Ingredients 2 tbsp olive oil 800g courgettes, sliced into 5mm rounds few sprigs fresh thyme few fresh basil leaves salt and freshly ground black pepper 100ml crème fraiche 50ml milk 1 tsp plain flour 75g gruyere or similar cheese, grated Method Preheat the oven to 200˚C. Put the olive oil in a large, lidded frying pan, and add

1

Elderflower & gin cooler Put 2 fresh thyme sprigs and 2 fresh rosemary sprigs, leaves only, into the holes of an ice cube tray, fill with water and freeze for 2-3 hrs or until frozen solid. Pour 50ml elderflower cordial, 150ml elderflower liqueur, 150ml gin and a large handful of the ice cubes into a large jug. Stir until the outside of the jug feels cold, then strain into 4 tall glasses or champagne flutes. Top with sparkling water or soda and add a few of the ice cubes. Serve immediately.

drink

the courgettes and herbs and season with salt and pepper. Cover and cook gently for 10 mins, stirring occasionally, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Transfer to an oven dish.

Whisk the crème fraiche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes but is fine as it will bubble up when cooking.

Sprinkle over the cheese. Bake in the oven for around 25 mins, or until brown and bubbling.

2 3

serves

4

Hot cross bun & butter pudding Prep: 20 mins, plus soaking time Cook: 50 mins Ingredients 300ml pot double cream 600ml milk 4 eggs 100g golden caster sugar 1½ tsp vanilla essence 8 hot cross buns 40g soft butter 100g marzipan, cubed 3 tbsp chunky marmalade icing sugar, for dusting Method Preheat the oven to 170˚C. Warm the cream and milk in a pan over a gentle heat.

Whisk the eggs, sugar and vanilla essence together with a fork in a large bowl, then gradually add the warm cream mixture.

Halve the buns and spread with the butter.

Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top. Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.

Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.

1 2 3

Make flower ice cubes for the cooler by putting tip edible flowers, such as pansies and borage, into water in ice cube trays and freezing caterer connections mar/apr 2020

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Cost sector

School

dinners sorted It’s International School Meals Day on 12 March, so Caterer Connections has taken a look at how the cost sector can provide children with healthy, nutritious food on a budget

I

t’s not just the teachers who play a role in children’s development, you do too as the provider of school meals. It’s been proven that giving children a balanced, nutritious and tasty school lunch has a positive impact on their behaviour and focus, and it encourages them to eat healthily too. More than a third of pupils have school dinners and with children spending so much of their time in school, it’s important they get good food to sustain them throughout the day and to help them concentrate and learn. A 2018 survey* demonstrated that out of 2,000 people surveyed in the UK, 81% felt that school meals were extremely or very important in providing the right nutrition to help children achieve more at school.

It’s no secret that creating nutritious meals for students can be challenging with ever-increasing budget constraints. As the number of children starting in education and moving on to secondary schools continues to rise while the proportion of pupils eligible for and claiming free school meals continues to drop, making budgets work becomes trickier.

Testing, testing

Doing research and setting aside time to plan your menus means you can get it right, whether you have a full production kitchen,

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a finishing kitchen or no kitchen at all.

Consider running a series of tasting sessions where children, and ideally parents and carers too, can sample the food and give their feedback. This will help reassure parents of the quality and health benefits of the food and could, in turn, also encourage more parents to sign their children up for free meals as perception has a significant part to play.

The stigma around school dinners still remains, despite the best efforts of school caterers and celebrity chefs, so banish that perception once and for all by providing meals that are visually appealing as well as tasting good. Or run a survey to find out what meals children prefer and to ask for suggestions.

The key is getting children interested in food. Meals needs to look good as well as taste good to engage children and encourage them to eat well. For youngsters it’s about introducing them to various foods and textures but focusing on the simple favourites they’ll recognise, whereas for older students, menus need to reflect the current food trends and ensure meals are nutritionally balanced.

Keeping costs down

Replace any branded products you use with own-brand versions, such as the Caterers

Atomik Research for Bidfood

Cost sector

International School Meals Day

Kitchen range of great-value, high-quality products. The range covers all the kitchen essentials plus much more, and it changes constantly to adapt to the demands of customers, so you can be sure to find what you need.

Take advantage of seasonal produce as fruit and veg is cheapest when it’s in season. Buying fresh from a local supplier can be cheaper than buying in bulk, so it’s certainly worth investigating. And look at how you can use every part of an ingredient. You’ll not only save money but you’ll be ticking the boxes for health, food waste reduction, sustainability and provenance too. Or could you team up with other local schools to bulk-buy ingredients?

Is there any equipment that could be updated to help save time on food prep or that can cook food more quickly? The benefits in the long term will outweigh any initial outlay.

Opening for breakfast and staying open

at other times of the day could bring benefits for kitchens in secondary schools as students come to their school canteen for snacks rather than going to a local shop and spending their money there.

Streamlining

Waste is one of the main drivers of high costs, so looking at ways you can reduce waste in your kitchen should make a noticeable difference to your bottom line.

Keep a note of what’s popular and what’s not and use that to streamline menus, reducing the number of choices available – if there are too many choices and some have low take-up, that impacts on food waste and costs. Introduce a pre-ordering system on a three-week rotation, for example, to prevent over-production, save money and reduce waste. Introducing a cashless system has the same effect as students order in advance so the kitchen knows exactly how much food to produce.

DID YOU KNOW?

*

Now in its seventh year, the aim of the campaign is to raise awareness of good nutrition and healthy eating for children to benefit their wellbeing and education.

Could you get your school involved in International School Meals Day by trying these suggestions? l Have an international menu day. l Run some fun food activities. l Provide career and skills activities for senior pupils and students. l Plan visits to farms, supermarkets or shops, community gardens or allotments to learn about growing, producing and selling food. l Arrange visits to local religious establishments or community groups that would be willing to talk about food in relation to their faith or activities. l If off-site visits aren’t an option, invite people from the above settings to come and talk about what they do. l Run events related to various food traditions, ceremonies or celebrations.

Do you use several different suppliers? If so, it’s worth investigating whether just one sole supplier could provide you with all you need to increase value for money. Plus, review your suppliers regularly to make sure you’re getting the best value from them. Collaborate with them to make sure they can deliver the quantities you need to make sure you can store the food to reduce waste.

Use local suppliers and utilise the school garden, if there is one, or consider growing some veg and herbs in pots or window boxes. The children will love the fact they are eating food they have helped to grow and this reinforces the message of how food is grown and encourages an interest in food and making healthy choices.

The latest experts called on by the government to help improve and shape the future of school dinners are Henry Dimbleby and John Vincent, founders of healthy fast-food chain Leon caterer connections mar/apr 2020

27

Carrot Day

Day

Every year

22 billion carrot seeds are sown in the UK, producing more than 700,000 tonnes

of thE

carrot!

Grate to make fritters, juice and add ginger to make a smoothie and for an alternative to noodles or pasta

spiralize

Calling all carrot lovers – celebrate all things carrot-like on 4 April for International Carrot Day

3 ways…

Though typically orange, carrots do come in

purple, yellow, red and white

… to use carrots 1 Cupcakes 2 Hummus 3 Muffins, with courgette

Looking for inspiration?

l Wrap thin shavings of carrot around a filling of cream cheese, sprinkle over black pepper and fresh dill and secure with a cocktail stick. l Roast small whole carrots and serve on a bed of lentils topped with crumbled feta cheese and served with a sour cream dip.

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Full of

beans W

e’re known as a nation of tea drinkers, after all, everyone knows anything can be sorted by a cuppa! Over the last decade though coffee culture has boomed and it’s now the hot drink of choice, with us Brits knocking back around 95 million cups of coffee a day*. In the UK, coffee shops generated more than £10.1 billion in 2018 and sales are forecast to increase by more than £6 billion by the end of this year*. With new trends regularly emerging and consumers constantly looking for the next innovation, those figures are only going to keep rising.

Served with a flourish

Simply serving up a good cup of coffee is no longer enough, especially for millennials,

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caterer connections mar/apr 2020

who are demanding drinks that look as good as they taste. This suggests baristas will need to up their game to give beverages a more artistic touch.

It’s not just the coffee that needs to look good, millennials want an experience to enjoy while drinking their coffee. Take a look at your outlet’s decor and see what changes you can make to create an environment that customers will want to snap for Instagram or their blog. Making a feature wall covered in fashion wallpaper will suffice to create an eye-catching background for their photos.

Consumers are demanding better quality coffee too that is ethically sourced – 45% of coffee drinkers would pay more for a cup of coffee that benefits the people who grow it (Mintel) – served in attractive, sustainable

*Source: Centre for Economics and Business Research

Coffee is a big deal for quick-serve operators – it’s a sector full of beans with new trends brewing. Here’s what you need to know

Quick serve

Social media tip is by far the best way to market your brand and show what you have to offer

Nitro coffee? simple as offering a greater variety of coffee, flavoured drinks and iced beverages, which are seeing a spike in popularity all year round, according to research by Allegra. Or step it up with interesting techniques and innovations such as nitro coffee (see right).

Health kick

packaging. According to GlobalData, 41% of consumers globally look for on-pack ethical or sustainable logos when shopping, so use signage and labelling to give customers the information and reassurance they’re looking for and take a fresh look at how you serve your hot drinks to make sure you’re being kind to the environment. Not only will you be satisfying more conscious customers but it can be a competitive advantage when customers spread the word about what you’re doing and its positive impact.

Special touch

If you want to stay relevant, then you need to be one step ahead. With the shift towards the premiumisation and experimental trends, coffee drinkers are looking for specialty coffee. It can be as

80%

Holistic credentials is a key trend too and experimenting with non-dairy milk varieties continues. With the rise in veganism it’s no surprise that plant-based options are big news. Keep an eye out for coconut, cashew, rice, pea and oat as dairy substitutes and blends such as mushroom coffee and maca lattes (think vegan hot chocolate meets mocha), which promise boosts such as gut health and immunity.

Consumers are now seeking functional benefits from their drinks too. Products once added to just food are now being used in coffee to give drinkers a health boost.

Take keto coffee as an example. It’s a high-fat ketogenic and paleo-friendly coffee that blends coffee with butter or coconut oil to provide a richer taste and meet the demands of those on a high-fat, low-carb diet. While it’s not necessarily possible to create these yourself, there are some changes you can make to show you’re aware of the trend and providing options.

This popular drink is typically made from cold brew coffee and infused with nitrogen gas, which creates small bubbles that lead to a thick and creamy texture. Nitrogen also helps reduce the bitterness and acidity, making it more mainstream, particularly to non-coffee drinkers. It’s not as daunting as it sounds: you only need a few pieces of equipment and because it’s so popular, you can charge a premium for it.

Some of the predicted trends, including adding mushrooms to coffee and whipping up a brew infused with CBD, might seem too far beyond what’s realistic for you but whatever you do, one thing’s for certain: the future looks bright for coffee shops.

Doing good

UK Coffee Week – 27 April-3 May – isn’t just a celebration of coffee, it’s also a charity that supports and raises funds for the communities that grow our coffee around the world. Show your support by running fundraising events, such as a raffle.

of people who visit coffee shops do so at least once a week, while 16% of us visit on a daily basis

Feature

f e e B

p u it

One of the most popular and versatile types of meat, and with provenance a key theme in food and drink, this is why sourcing British beef makes good sense 32

caterer connections mar/apr 2020

I

magine travelling through the British countryside and not seeing fields of cows grazing and crops growing.

Buying British means you’re supporting British farmers, helping save the environment and preserving our countryside. Plus, beef is one of the healthiest foods to eat; it’s full of protein and iron, among other nutrients, and our UK grass-fed cows provide omega-3 too.

Why choose British?

There are so many reasons why British is best when it comes to beef, not least quality assurance. When choosing meat,

look for the Red Tractor logo. It’s an independent mark of quality and wherever you see it you can be sure that the meat is fully traceable from farm to fork and that the strictest checks have been made for animal welfare and food safety. In the UK, we have a passport system in place for cattle, which means that each animal can be fully traced to its mother and place of birth. Home-produced beef is reared to some of the highest standards in the world and British farmers are leaders in animal welfare, so you can be confident it’s the best it can be.

With sustainability and the environment

These are the most commonly used cuts and how best to cook them chuck Slow-cook or braise

brisket Barbecue, best cooked smoked or braised

such key issues, buying British and local means you’re helping to protect the world around us. By sourcing from this country, the meat has travelled less miles than imported food and, therefore, has a lower carbon footprint, plus it’s fresher – a big plus when it comes to a dish’s description on your menu. Us Brits like little more than to complain about our climate but it’s actually perfect for growing grass. Why is that good news? Because cows graze on a mainly grass-based diet and that not only produces better quality meat but means that UK-produced beef has a greenhouse gas footprint 2.5 times lower than the global average.

According to Ladies in Beef – a group of female beef farmers, creators of Great British Beef Week and champions of British beef – 47% of the UK’s cattle breeds are produced on our mountains, moorlands,

marshes and wetland marshes, all land types unsuitable for arable production.

It’s good to know that buying British also means you’re playing a part in supporting UK farmers, which in turn helps preserve the countryside and rural economy.

Remember to shout about all your sustainability credentials on menus so your customers know how conscious you are.

Natives

There are many cattle breeds native to the UK and they’re the envy of farmers around the world, who want to breed from our livestock for the quality. The most recognised are Highland, English Longhorn, Hereford and Aberdeen Angus. It’s important when buying beef that you check the country of origin and not just the breed as it can be a product of another country.

Did you know that the flavour is affected

did you know?

Beef is the third most consumed

rib Dry- and slow-cook

loin Dry-cook, eg on a grill

Sirloin Grill, broil, sauté or pan-fry

shank Slow-cook in liquid to use in soups, stews or beef stock

by breed, among other things, and the quality varies? For example, meat from dairy cattle can be eaten, however, the meat from beef cattle is of a better quality.

The breeds worth putting on your menu are Aberdeen Angus and Lincoln Red as the meat is well-marbled giving it greater flavour and tenderness, and Hereford for the highest quality, tender meat and distinctive flavour.

Taking a cut

Bear in mind that lifestyles and eating habits are constantly changing and, consequently, cuts of meat go in and out of fashion and the price fluctuates. When thinking of your bottom line, go for less fashionable cuts to increase your profits.

The main, or primal, cuts of beef are: chuck, rib, loin, round, flank, short plate, brisket and shank. We tend to equate

meat in the UK, with mince the most popular form

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Feature

quality with tenderness and succulence, so to give diners the best experience it’s really important to use the correct cut of meat for a particular dish, for example, fillet for pan-frying, rib-eye for Sunday roasts and chuck for stewing.

serves

6

Best of British

Why not use Great British Beef Week, which runs from St George’s Day on 23 April to 30 April and now in its 10th year, to showcase the very best of British on your menu, as well as doing your bit to promote the ‘buy British’ message and selling more beef?

Recognise the campaign with special lunch and dinner offers, such as two steaks for a fixed price or a sharing platter of different steaks. You could create a special menu for the event or run daily specials of starters and main courses using a different cut each day. With customers’ tastes becoming more and more adventurous, there’s no need to limit your culinary expertise to just traditional British meals, think beef bourguignon, ghoulash, beef rendang or Thai meatball curry. This also means you can use a variety of different cuts and customers will be happy to pay a premium for something different.

A study by OnePoll commissioned in 2019 to celebrate Great British Beef Week found that burgers, casserole and Bolognese were three of the most popular beef dishes in Britain with, perhaps unsurprisingly, the classic roast dinner topping the list. Of the 2,000 people asked, 41% said beef is their favourite meat and they eat it eight times a month on average.

serves

4

Origins

Make a point of telling customers where exactly in the UK the beef has come from and what cut has been used and why, for example, for its tenderness, or because it’s the best cut to use for slow cooking as it really brings out the flavour of the meat.

Why not be bang on-trend and wheel a carving trolley to people’s tables – they’ll love the theatre of it, especially for a special occasion, and you can truly show off the best of British beef.

Don’t limit the new menu additions to just beef, it’s a great opportunity to create delicious dishes using seasonal British ingredients with British beef as the star.

Inspire customers to try something different and they’re sure to return for another special experience.

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Spiced Moroccan beef meatballs with roasted red peppers Prep: 10 mins Cook: 1 hr Ingredients For the roasted pepper 2 small red peppers rapeseed oil For the meatballs 500g minced beef 1 egg 1 tsp sea salt flakes 50g soft fresh breadcrumbs 1 tsp ground cumin ½ tsp cinnamon

4 cloves fresh smoked garlic, peeled and finely crushed 1 finely diced red chill or 1-2 tsp dried 1 tbsp tomato ketchup 4 tbsp oil, for frying For the sauce oil, for frying 1 small red onion, peeled and finely chopped 3 cloves garlic 1 large bay leaf 1 tbsp tomato puree

Classic beef bourguignon Prep: 25 mins Cook: 2 hrs, 45 mins Ingredients 675g lean chuck steak, cut into 5cm cubes 3 tbsp rapeseed or olive oil 1 medium onion, peeled and chopped 200g baby carrots, tops removed 2 large garlic cloves, peeled and finely chopped or crushed 750ml good red wine 1 bouquet garni 2 tbsp plain flour 200g bacon lardons or pancetta cubes 300g shallots or baby onions, peeled and left whole 100g button mushrooms, halved salt and freshly ground black pepper

2 tins chopped tomatoes 1 green pepper, deseeded and cut into fine dice 200g chick peas, drained and washed 2 tbsp raisins 1 tbsp runny honey zest and juice of 1 large orange Method Preheat oven to 210˚C. For the roasted pepper, place the peppers in a roasting tin and rub skin with a little oil. Bake for 10-20 mins until skin starts to brown. Remove from the tin, place in a bowl and cover tightly with cling film.

Leave to steam – this helps lift the skin.

Meanwhile, to make the meatballs, mix all the ingredients together well and form into about 20 balls.

Pan-fry until golden, then place on a roasting tray.

Reduce oven to 170˚C. To make the sauce, fry the onion and garlic in oil until softened. Add the pepper, bay leaf and puree and cook for 2 mins.

Add all the other ingredients and cook slowly for 10 mins – add a little water if necessary.

Pour the sauce over the meatballs and bake in the oven for 20 mins until cooked through.

Once the peppers are cool, peel off the skins and remove the cores.

Discard the seeds and skins, then cut into strips. Gently stir into the sauce and serve.

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2 tsp sugar 2 tbsp freshly chopped flat-leaf parsley, to garnish potatoes and seasonal veg, to serve Method Preheat oven to 150˚C. Heat half the oil in a 1.7L flame/ovenproof casserole dish with a lid and cook the beef in batches for 4-5 mins until brown all over. Remove and set aside.

Cook the onions, carrots and garlic for 3-4 mins. Bring to the boil, reduce the heat and simmer uncovered for 2 mins. Return meat to the pot and sprinkle over the onions and flour and stir gently.

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3

Add the wine and bouquet garni. Season and cook in the preheated oven or on the hob on a low flame for 2-2½ hrs.

With 45 mins before the end of the cooking time, heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 mins until soft and lightly browned. Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.

Remove the bouquet garni, garnish with parsley and serve with boiled new potatoes or mash and seasonal vegetables.

4

5

Smoky beef wraps Prep: 15 mins Cook: 10 mins Ingredients 3 tsp rapeseed or sunflower oil 2 tsp smoked paprika 1 tsp ground cumin salt and freshly ground black pepper 50g kale or baby spinach leaves, rinsed and roughly shredded 1 small red or yellow pepper, deseeded and sliced ½ small red onion, peeled and thinly sliced 1 tsp lemon or lime juice 350g thin cut beef steaks 4-6 tortilla wraps, warmed 1 ripe avocado, peeled, stoned and mashed Greek yogurt and freshly chopped coriander or flat-leaf parsley, to serve

serves

6

Method Mix 2 tsp of the oil, the smoked paprika, cumin and seasoning together.

Combine the kale or spinach, pepper, onion and lemon or lime juice and remaining oil. Season, toss together and set aside for later.

Heat a non-stick pan until hot. Put the steaks on a plate and brush with the seasoning mix on both sides and cook for 2-3 mins each side, then slice thinly.

To assemble the wraps, place the flour tortillas on a clean work surface and spread with the avocado, vegetables and beef. Top with a spoonful of yogurt and herbs. Fold up to make a neat roll, secure with a cocktail stick and serve immediately with a crisp salad.

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Your Easter roasts deserve THE UK’S NO.1 MUSTARD & * NO.1 GLUTEN FREE GRAVY

25L

2.25L

Gluten Free Gravy

Mustard Also suitable for vegan roasts *Aggregated UK wholesaler sales value, YTD Oct 2019

Feature

Eat&

hydrate

Simple swaps and a slice of fresh thinking are all it takes to get everyone on the right track for eating healthily and drinking well for the benefit of their overall health and wellbeing

W

hat started as an initiative directed at those working in the health and care sectors has now burgeoned. After all, the importance of keeping hydrated and eating a well-balanced diet for overall wellbeing is crucial for everyone.

The Nutrition & Hydration Week campaign – 16 to 22 March – was launched in 2012 and its aim was to highlight and educate about the need to ensure vulnerable people eat and drink well to benefit health.

Water, water

Water is essential to every cell in our bodies and not drinking enough fluids can lead to dehydration, which can cause dizziness, nausea, tiredness, headaches, dry skin, less energy and a lack of concentration as the brain is strongly affected by how hydrated we are. In the UK, adult women are advised to have 1,600ml a day and men 2,000ml – that’s around 6-8 glasses.

However, in certain situations people will need more, for example, when exercising.

It’s not just water that can hydrate; milk, 100% fruit juice, tea, coffee, fizzy drinks,

flavoured water and squash can too, but these drinks contain other components that aren’t necessarily good for us, such as sugar and caffeine. Could you create a selection of special drinks for the week that are especially good for hydration, such as cucumber lemonade? Provide jugs of water so people can help themselves and stock up on Sunspring bottled water for on-the-go drinking. It can be tricky to drink large amounts of water a day, so making drinks a little more exciting and appealing will encourage people to take in more fluid, especially children and the elderly.

Balancing act

What we eat affects our short- and long-term health. A healthy, nutritious diet not only makes you feel good mentally and physically but it can reduce the risk of developing chronic diseases.

The aim is the right balance from all the major food groups to make

did you know?

Water accounts for around a whopping 60% of our body

sure the body gets all the vitamins and nutrients it needs. Simple swaps, such as wholemeal bread for white, are easy for you to introduce. Or for on-trade and quick serve, create a permanent section of your menu dedicated to feel-good food, such as: l scrambled eggs with tomatoes, pepper and onion, plus cheddar for extra protein l barley and lentil soup l black bean and feta burritos l roast cod with sweet potato l steak salad l veggie pizza l banana-blueberry bran muffins l raspberry chia smoothies.

SERVES

2

Strawberry coconut water

Combine 710ml coconut water, 130g sliced strawberries and ½ tbsp agave nectar in a blender and blend to desired consistency. Pour over ice and serve.

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37

Feature

Cut

We all have a responsibility to reduce waste and it’s high on everyone’s agenda. Take a look at what measures you have in place already and see if you can introduce more to do your bit

it out 33% of all food produced globally is lost or wasted every year

caterer connections mar/apr 2020

I

t’s action stations on 24 April for Stop Food Waste Day. The fight against food waste happens every day of the year but this is one day to take stock of what you’re doing in your business to help cut the staggering amount of food that is wasted every day – the statistics really make you stop and think, and then act because it’s a problem that can be solved.

Getting back to basics, a lack of education and understanding of how to use food, get the most out of it and conserve it has seen the amount of food wasted every day soar to the extent that it’s now reaching crisis point. However, campaigns such as Stop Food Waste Day are having a positive impact and help educate on waste reduction, drawing people’s attention to the scale of the problem and how everyone can play their part in making a difference.

Why not set your venue a target to the end of this year and then aim to increase the reduction year-on-year? No doubt there are measures you’re already taking but we can all do that bit more.

Being sustainable

If you haven’t had chance yet to read the inspiring profile feature in the last issue of Caterer Connections, Tom Hunt, the co-founder of Bristol-based Poco Tapas Bar, explained how buying food from small, local suppliers and using in-season ingredients in dishes is the best way a restaurant can be more sustainable. And he should know as the restaurant has won awards for sustainability. He also explains that they cook everything whole and use organic vegetables, so there’s no need to peel, and the leaves and stalks can be left on and that’s how the restaurant produces zero waste. While this isn’t possible for all restaurants and eateries, simply recycling peelings, leaves, egg shells, tea bags, coffee

50%

Tips for reducing food waste

Almost of all fruit and veg is wasted every year around the world – that’s about 3.7 trillion apples granules, bones and more will really make a difference. And it’s not just waste reduction that this helps, it benefits the environment too as food that ends up in landfill releases methane – a greenhouse gas that’s not at all good for the environment – as it breaks down.

Keep track

You need to know just how much of an issue food waste is in your business before you can tackle it, so carry out a waste audit. Keep a record of how much food you’re producing and how much of that goes to waste. Then note what types of food are being wasted and in what quantities, and whether that’s food thrown away because it’s not being used or if it’s leftovers on customers’ plates.

Keep it going for a month and you should have a pretty clear picture of what’s going on. You can then work out where you want to be and how to get there. Involve the whole team in coming up with ideas so that everyone is onboard.

It’s pretty clear that reducing waste doesn’t just benefit the environment, it makes good business sense too, so why not make 2020 the year you blaze a trail for waste reduction?

3

Think: reduce, reuse, recycle.

Don’t over-order and reassess whether buying in bulk is really the best option for your business.

3

Be creative with how you use food that would typically be thrown away, for example, turn stale bread into croutons, and wilting fruit and veg into soups and smoothies.

3

The UK produces the highest amount of food waste in Europe – about

14m tonnes a year

Did you know?

Food waste is as damaging as plastic to the environment. A huge amount of energy and resources go into producing, processing and transporting food, so when we throw it away, we’re wasting that energy too

3

Check your fridges are at the right temperature.

Keep certain types of fruit and veg in the fridge to help it last longer.

3

Order ingredients daily and let dishes run out.

3

Donate unused food to local food banks.

3

Look at which foods on your menu are least popular and remove them.

3

If customers can’t clear their plates, offer the leftovers in a reusable container for them to take home.

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39

All about

mum

If there’s one day when the boat can be truly pushed out in honour of mums it’s Mother’s Day. Falling on 22 March, there’s plenty of time to raise your profile, and your profits

I

t’s no secret how much us Brits love spoiling our mums and it shows in how much is spent each year over the Mother’s Day period. Overall spend was expected to rise again in 2019 to reach a staggering £1.6 billion, according to a survey by GlobalData. However, are you aware just how big the opportunity is for your business? And are you prepared? No matter what type or size of business you operate, Mother’s Day is a great opportunity to boost sales

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and your profile too as what better way to show mums how much they mean than with a great dining experience?

Spread it out

You can guarantee that demand for a table will be high, but don’t wait for the bookings to come through… your competitors won’t.

Do all you can to be fully booked for the day itself and extend your offer across the weekend to seriously boost your bottom line.

Prepare and promote well in advance, making sure your messaging is clear and effective. Advertise your offering and deals in print and online, particularly on social media to extend your reach as far as possible.

Special offers

To raise awareness of your venue and get those tables booked, throw a clever promotional offer or two into the mix.

Either provide a special offer or give mums a gift such as flowers or chocolates. You could team up with local suppliers to give your offer even more kudos. Add extra value by offering all mums dining with family a complimentary glass of fizz or a free cupcake with the purchase of a drink to make them feel extra-special. Or could you make a donation on behalf of every mum who visits to a women’s charity?

Offer a special selection of alcoholic and non-alcoholic drinks, with a complimentary bowl of gourmet nibbles for mums. And if you run a hotel or bed and breakfast, consider offering breakfast in bed or a special breakfast menu with a small gift.

Try running a competition encouraging diners to snap their food or share their pearls of motherly wisdom and then post with a specific hashtag and the name of your venue to be entered into a prize draw.

Food for thought

Consider menus that span the whole day, taking in breakfast, brunch, lunch, afternoon tea and dinner. This gives you the opportunity to squeeze even more out of the occasion’s potential by filling the gaps between peak dining times. You’re also appealing to everyone by providing affordable options so the whole family can go out and treat mum at a time that suits them. The entire day can be busy, peaking at dinner, but be prepared for breakfast, brunch and lunch sales to grow.

A special occasion needs inspired specials on the menu, especially if you

In season

breakfast

lunch

serves

2

makes

12

Salted caramel stuffed pancakes Prep: 5 mins Cook: 25 mins Ingredients 1 tbsp golden caster sugar 2 eggs 25g butter, melted then cooled, plus extra for the frying pan 275ml whole milk 225g plain flour 1 tbsp baking powder 4 tbsp salted caramel, plus extra to serve raspberries or walnuts and Greek yogurt, to serve

Method Put the sugar, eggs, melted butter, milk, flour and baking powder into a blender and whizz until a smooth batter. Pour into a jug.

Heat a non-stick pan and brush with butter.

Pour enough batter into the pan to make a pancake, about 10cm diameter. Drop a blob of salted caramel into middle and spoon over a little batter to cover it. Wait for a few minutes until surface starts to set, then flip pancake over and cook until golden. Brush pan with more butter and repeat with remaining batter and caramel. Serve with raspberries or walnuts and yogurt, or ice cream for a real treat, and a drizzle of salted caramel.

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manage a pub, as specials are often the most popular dishes on Mother’s Day. And give attention to your drinks offering too as sales of beer and wine, in particular, increase on this day. Think pink when it comes to drink such as prosecco, wine and gin (see right and overleaf on page 42 for pink drink suggestions).

Be prepared for children and make sure you have colouring pencils and activity sheets at the ready for when they sit down.

And try to keep on top of sweeping up after any particularly messy eaters as other diners won’t be impressed by food on seats and the floor.

Finishing touches

Make mums feel special by hanging pastelcoloured bunting, putting small vases of flowers on tables and choosing a colour scheme for napkins and tablecloths. Bear in mind you may need to rearrange furniture to accommodate larger table settings.

With a touch of creativity, this Mother’s Day could be your best yet.

Lemon thyme chicken Prep: 5 mins Cook: 30 mins Ingredients 2 split boneless chicken breasts 1 lemon, zested and juiced 1 tsp thyme leaves salt and pepper 1 tbsp olive oil 12 small radishes, halved 340g small, thin carrots, trimmed and scrubbed 110g sugar snap peas, sliced crosswise into small pieces new potatoes, cooked, to serve Method Preheat the oven to 220˚C. Drizzle chicken breasts with half the lemon juice, then sprinkle with the thyme and ½ tsp each salt and pepper.

Heat oil in a large ovenproof skillet.

Add the chicken, skin side down, and cook until golden brown, about 4-5 mins. Transfer to a plate.

Return pan to heat, add the radishes and cook, cut sides down, for 2 mins. Add carrots, toss to combine and remove from heat.

Put the vegetables into a roasting tray and nestle the chicken breasts into the veg. Put in the oven and roast until chicken is cooked through and vegetables are tender, about 18-22 mins. Transfer chicken to a cutting board and let it rest for at least 5 mins before slicing.

Add sugar snap peas to skillet, season with ¼ tsp each salt and pepper, toss, then toss with lemon zest and remaining juice. Serve with the chicken and new potatoes.

1

serves

2

2 3 4

rhubarb and custard cocktail Mix together 50ml rhubarb & ginger gin, 50ml Advocaat, 50ml apple juice, a squeeze of fresh lemon and a dash of rhubarb bitters with some ice and shake well. Pour over ice and serve.

5

caterer connections mar/apr 2020

41

In season

Pretty

in

pink

Rhubarb is a special ingredient, bringing a welcome splash of vivid colour to spring dishes and is surprisingly versatile. Get it quick while it’s in season

K

nown as a fruit but actually a vegetable, rhubarb’s season is brief but bountiful. The UK field-grown season is from late March through to June and forced – when mature plants are ‘forced’ by being lifted from the soil late in the year and grown inside under pots in warm, dark sheds and, traditionally, harvested by candlelight – is available from January to early February. Forced has a more delicate flavour and texture, whereas maincrop grows more slowly and has a deeper flavour.

Most of Britain’s rhubarb comes from an area known as the Yorkshire Rhubarb Triangle – in an area between Wakefield, Morley and Rothwell – where damp, loamy soil and lots of rain create the perfect growing conditions.

As it’s such a tart, bitter ‘fruit’, it’s not wise to eat rhubarb raw and almost always has sugar added to sweeten it. Pairing rhubarb with a naturally sweet fruit cuts down on the amount of sugar you’d need to add to make the rhubarb palatable, or use orange or apple juice instead of sugar.

Versatile

This versatile fruit, stewed, poached, roasted and puréed, is used to make all sorts of delicious dishes, including pies, crumbles, tarts, cocktails, jam and sauces to accompany rich meats and oily fish, such as duck and mackerel. Rhubarb freezes well – cut the stalks into chunks and pop in the

42

caterer connections mar/apr 2020

freezer either raw or cooked. Stored in the fridge, it should last for up to two weeks.

When choosing rhubarb, the colour of the stalks is not a sign of how ripe the fruit is or how sweet it is. The stalks range in colour from pale green to a deep purplishred and beware; only the stalks are edible, the leaves are actually poisonous!

It’s good for you too

Rhubarb is high in potassium, calcium and antioxidants – it boasts more of an antioxidant punch than kale – which are good for healthy skin. Low in calories and a great source of vitamin K1 – Vitamin K is essential for blood clotting, strong bones and maintaining heart health – it’s also a good source of fibre and vitamin C. Plus, it contains no fat, sodium or cholesterol.

So make the most of rhubarb while it’s here and try this delicious savoury chicken dish, along with the rhubarb and custard cocktail; perfect for mums on Mother’s Day. serves

5

rhubarb chicken Prep: 15 mins Cook: 25 mins ingredients For the marinade 2-3 rhubarb stalks 40g tangy barbecue sauce 40g creamy balsamic dressing or vinaigrette 2 garlic cloves 40g maple syrup ½ tsp each salt and black pepper For the chicken olive oil 680g skinless boneless chicken thighs (about 5 small thighs) 1 tbsp lemon juice 1 lemon, sliced 1 onion, peeled and thickly sliced salt and pepper tarragon leaves or rosemary, to garnish Method Preheat oven to 190˚C. Clean rhubarb stalks and trim ends.

Place the rhubarb in a blender along with the barbecue sauce, balsamic dressing or vinaigrette, garlic, maple syrup and seasoning. Blend until creamy.

Add 1 tbsp olive oil to an oven-safe pan. Add the marinade, chicken and lemon juice, and bring to a quick boil. You will see the edges start to caramelize on the pan. Reduce heat, flip the chicken thighs over and place lemon slices on top of each.

Add the onion to the pan, drizzle over a little olive oil and season to taste. Transfer the chicken to the preheated oven and bake for about 20-25 mins.

Once the chicken is cooked through completely, remove from the oven. Serve the chicken drizzled with more marinade from the pan and the onions, and garnish with the fresh herbs. l Delicious served with new potatoes and a selection of steamed vegetables.

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