Caterer Connections May/June 2020

Caterer

May/ June 2020

connections The magazine exclusively for catering professionals

expert advice Alex Bond, Michelinstarred chef, on why fresh is best

Deliver for dad

Celebrate Father’s Day differently this year

takeaway times How you can adapt your business

A time

of

challenge

We have plenty of advice and suggestions to help you navigate through these difficult times, as well as inspiration for the near future

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Hello. . .

… and welcome to your May-June issue of Caterer Connections. We fully appreciate that business is tougher than ever before right now and we hope to bring you inspiration and advice to keep the wheels of your business turning. And when summer arrives, it will hopefully be a time to celebrate – we’ve got plenty of ideas and inspiration on preparing for summer on pages 32-34 so that you’ll be ready for when your doors are open again.

In the meantime, our special feature on page 11 gives you pointers on how to adapt your business in the current climate. There’s plenty of information out there from many different organisations to support you and help keep you up to date.

We chatted to Alex Bond who runs Alchemilla in Nottingham for this issue’s chef interview on pages 22-24. His approach to food is imaginative, plant-based dining and he creates stunning food. He tells us about his history and career and his focus on fresh produce. There’s definitely tips to pick up for your business.

Street food has been on-trend for a while now and more and more foodservice operators are incorporating it into their offering as the trend continues to rise.

We show you how easily you could include street food-inspired dishes in your menu on pages 38-41, with a selection of tried-and-tested popular recipes.

With Father’s Day on the horizon, on pages 36-37 you’ll find tips on how to tweak your offer during this difficult period.

Every recipe we’ve included in this issue can be made as a takeaway option and all content was up to date at the time of print. We hope that it’s business as usual for you all soon.

Mar t in

’

Katie & Martin s

top tips on managing business now

1

Be creative If you’re providing a takeaway service and ingredients are tricky to get hold of, try local suppliers and do a

Ready, Steady, Cook style approach to using storecupboard ingredients to create meals. Upload videos and pictures to social media to show what you’re doing.

2

donate and support Donate any unused and in-date food to local food banks and communicate that via social media to keep

K at i e

your business in people’s minds, showing support for your local community.

3

here for you Try and look for the positives in your situation and remember Unitas Wholesale is here to support you through this difficult time.

caterer connections May/June 2020

05

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In this issue FEATURES

11

Coronavirus advice The latest on the advice for foodservice operators, at the time of publishing

18

profile: the cod’s scallops An award-winning fish and chip shop owner explains the ingredients of his success

22

chef interview Michelin-starred Nottingham-based chef on fresh produce and why he doesn’t have a signature dish

26

on trade Our round-up of whiskies for when your doors reopen

28

cost sector As the number of food allergies and coeliac disease diagnoses rise, we offer advice on supporting those in your care

18

30

quick serve Why the humble sandwich can be the star of the show

32

summer ready Despite what’s happening right now, it’s worth planning ahead for the warmer days when your venue will be open once more

28

regulars

36

father’s day People want more than ever to recognise the important men in their lives – we show you how

38

street food style Recipes to inspire your takeaway menu to keep customers wanting more

42

30

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

09 15

events Key dates to recognise in May and June

News Updates and trends from across the foodservice industry

17

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

42

in season A collection of recipes featuring the finest seasonal produce caterer connections may/JUNE 2020

07

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Events

Savdeate the

11-17 May

National Vegetarian Week

A chance for you to highlight to your customers the benefits of a meat-free diet, with a range of food to tempt them. Post your meal suggestions on social media.

8 May

May Day bank holiday

Usually the first Monday of the month, this year the May Day bank holiday has been moved to Friday 8 May to mark the 75th anniversary of VE Day. It’s only been moved once before in history and that was for the 50th anniversary of VE Day in 1995. Celebratory events that were planned for the weekend across the nation have been postponed to 15-16 August.

9 May

World Fair Trade Day

A celebration of Fair Trade and an opportunity to showcase any Fair Trade products you have to encourage customers to choose them and raise awareness of what Fair Trade actually means.

11-17 May

Coeliac UK Awareness Week

Coeliac UK has postponed its planned children’s campaign and will instead promote an online Gluten Free Community Week to help bring people together.

16 May

World Whisky Day

If your outlet is still closed, use social media to show off your range. Have a think about any events you could hold once your venue is open again to promote whisky.

5 June

21 June

National Fish & Chips Day

Summer Solstice

The ultimate takeaway option for pretty much any venue.

15 June

National Beer Day/ Beer Day Britain

Prepare for Father’s Day by promoting your range of beers and the gift options you have for dads.

25 May

This year’s focus for the week is on childhood food allergy. It’s also a good prompt to look at the latest allergens information and guidance.

4-10 June

Spring bank holiday

Food Safety Week

A chance to brush up on your knowledge.

21 June

Father’s Day

Communicate what you’re doing to celebrate dads and, if you can, offer delivery of food and drink.

National Cream Tea Day

This British institution is sure to put a smile on customers’ faces and can be easily made up as a takeaway option.

British Sandwich Week Pop sarnies in the spotlight and take inspiration from our feature on pages 30-31.

It’s finally here! See the feature on pages 32-34 about preparing for summer. Take videos and pictures of what you’re up to and show on your various social media platforms and on your website.

26 June

17-23 May

10-16 May

Food Allergy Awareness Week

Events may have been cancelled and your doors may be closed at the moment, but there is still plenty to plan for

See inside

Keep an eye out for these features for inspiration, advice and recipes food allergy awareness week 10-16 May – pages 28-29 coeliac UK Awareness week 11-17 May – pages 28-29

World whisky day 16 May – pages 26-27 british sandwich week 17-23 May – pages 30-31 Father’s Day 21 June – pages 36-37

caterer connections may/june 2020

09

Covid-19

Weathering the storm

The latest on the advice for foodservice operators, at the time of publishing

As Covid-19 continues to disrupt everyday lives, here are some tips on how to adapt and minimise the effects on your business

W

ith the Chancellor of the Exchequer’s announcement in March that planning laws were relaxed to enable pubs, bars and restaurants to transform into takeaways, look at how you could take advantage of this. Think about adapting your menu, scaling down the type of food you normally serve and keeping it simple.

Could you offer a free delivery service and take orders and payment over the phone to minimise contact? If you already run a takeaway business offer free delivery, if this isn’t something you already do, and advertise this along with your revised offering. You could follow Domino’s lead and leave the delivery in an agreed place, sending a message when it’s arrived so there is no contact at all. Consider whether you could team up with another local business to make it easier and more viable for you.

Could you take inspiration from chef Tom Kerridge and turn your venue into a local shop, selling the essentials plus, for example, ready meals, baked goods, cakes

and biscuits, and bread and cake mixes that you’ve made on-site?

Incentivise and inspire

If these are just not viable for your business, promote the flexibility of purchasing gift cards as a present for someone or just for themselves so they have something to look forward to once it’s business as usual again. Encourage customers to visit when you reopen with an incentive, such as a complimentary drink. Shout loud across your social media platforms about supporting local and small businesses.

Communicate any news on what you’ve been working on while the doors have been closed to create excitement about visiting your venue in the near future.

Support

Andrea Johnston, Chief Operating Officer of OpenTable, said in a letter in mid-March: “Our thoughts are with you as we all work to navigate this challenging time.

“Everyone’s health and safety are our first concern. We urge everyone to stay informed (the World Health Organization regularly updates their site) and to take the recommended precautions.”

Remember that this is temporary and footfall will increase again soon. In the meantime, it’s about adapting and thinking in a different way about how you can continue to serve your customers caterer connections may/june 2020

11

Coming soon!

New magazine, website & app Caterer Connections magazine is changing!

This autumn, Unitas Wholesale launches Bar & Kitchen, focused on making your business a success.

New magazine ● Sound business advice from experts ● Guides to seasonal events ● Recipe inspiration ● Spirit, wine and beer trends New website & app ● Fast access on your phone or laptop ● Help to plan recipes and menus ● Innovative digital tools ● Profit calculator ● Plus much more

Out Sept 2020

g n i l l e S e Best

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UK'S NO.1 NUTS BRAND!* UK'S NO.1 RIDGE CUT CRISP!* Offering McCoy's best sellers in one case! ĥ Less outlay, using less space

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GLUTEN FREE SNACKING!

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P O T S E lution he ON F

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News

symbol of Sustainability

bye fees

The announcement from Uber Eats UK that delivery and activation fees were being waived due to Covid-19 came shortly after Just Eat UK said its commission would be reduced and some fees waived for 30 days.

Eats UK General Manager, Toussaint Wattinne, said: “We are putting in place a range of initiatives to continue to support restaurant partners, particularly small business owners, as they keep their kitchens firing to feed people.”

The ever-current issue of sustainability had led the Michelin Guide to create a brand-new Sustainable Cooking Symbol.

The announcement came earlier this year and already more than 50 establishments have been awarded the symbol. Among those are a three-star Michelin restaurant that has two hectares of vegetable gardens and a zero-waste policy.

To be eligible for the symbol, establishments need to already have

the plate, bib gourmand or one to three stars.

Gwendal Poullennec, International Director of the Michelin Guides, said: “Faced with constantly evolving challenges, including production methods, sourcing and waste management, chefs are striving to improve their practices. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight.”

keep an eye on the food people – expert in food and drink trend foresight – as it updates the future trends framework for

2020-21

Takeaway times There is a way for your business to keep going during these difficult times and that’s to offer takeaway options.

Have a look at your menu and see what dishes can easily be made to takeaway and which need to be adapted slightly. It may be that you decide to create a new short menu of takeaway choices that can easily be made in bulk. Check out the recipes throughout this issue for inspiration as all of them can be made to take away. Consider if you can offer drinks as part of the new service too. Most importantly, make sure you use all available platforms to communicate to customers what you’re doing to help them and explain how the service works – this is particularly crucial if

takeaway is a service you don’t normally offer.

If you can, give people the option to collect or have their food delivered within a few-mile radius – all contact-free. It may be worth looking into partnering with another local business, or Just Eat or Uber Eats, who are waiving certain fees and charges right now to help businesses continue to operate.

Your business is more than just a business, it’s part of the community and communities are pulling together right now.

Put yours at the heart and show your support for all those in need – customers will remember all you’ve done to help them when life is back to normal.

Top tip

The Food Standards Agency has released information about what you need to know about coronavirus and food at food.gov.uk – and keep following government advice

caterer connections may/june 2020

15

Walkers Core Grabs are worth 34% of Grabs Sales in Pubs

Crisps are the UK’s most popular snack

Crisps, snacks and nuts consumers spend +£2.35 more per visit vs main meal consumers

Grabs are growing at

39%

12.4%

of Pubs Crisps sales are Walkers Ready Salted, Cheese & Onion and Salt & Vinegar

in Pubs

32 x 50g 32 x 50g 32 x 50g

Walkers Cheese & Onion Crisps 50g Walkers Ready Salted Crisps 50g Walkers Salt & Vinegar Crisps 50g

50% pub visitors said selling snacks was a characteristic of their ideal pub Sales up 41% in pubs Case of 20 cards Case of 24 cards Case of 24 cards

Nobby’s Nust Sweet Chilli Coated Peanuts 40g Nobby’s Nust Sweet Dry Roasted Peanuts 50g Nobby’s Nust Salted Peanuts 50g

Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019.

Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.

The products you need to maximise on the latest trends

Whats ’

cooking

it’s a totally tropical Pineapple Rum

Known for being unconventional and surprising, the latest launch from Dead Man’s Fingers hits the spot for the latest on-trend flavour in drinks… pineapple.

Its Pineapple Rum has a bold but smooth flavour, with hints of pineapple sweetness, soft brown sugar and nutmeg.

With the Dead Man’s Fingers brand seeing a rapid growth of more than 570%, it’s definitely one to get on your shelves as a base for tropical-style cocktails for summer and beyond.

healthy snacking

go nuts for limited edition FrieslandCampina has been busy recently with the launch of a third limited edition Yazoo chocolate milk and a bendable paper straw in its no-addedsugar format. Choc-Hazelicious joins Choc-Mint and ChocCaramel within the special range, pairing the popular combo of chocolate and hazelnut, without any allergen risk. Yazoo is the first brand in the UK to feature a bendable paper straw in its portfolio, which is designed to not fall into the carton – genius!

To help your customers who love to snack keep on a healthy track, introduce them to the new range of responsibly sourced snacks from Nature’s Heart (Nestle). Completely vegan and naturally indulgent, the range of

fruits and trail mixes includes Dark Chocolate Goldenberries, which are high in fibre and iron, Blueberry & Goji Trail Mix, Dark Chocolate Bananas and Tropical Mix, available in 30g and 40g bags.

Barbie time Make sure you’re fully prepared for summer barbecue cooking and ready to get sizzling with Caterers Kitchen’s range of essentials. There’s sauce sachets, burgers,

chips, bread, condiments, napkins, foil, extra virgin olive oil and seasonings.

caterer connections may/june 2020

17

Chef profile

the cod’s

Scallops An award-winning fish and chips business that’s taking one of the nation’s favourite takeaway foods to another level

T

he Cod’s Scallops in Wollaton has been crowned the UK’s best fish and chip shop. Owned by John Molnar and wife Helen, the Nottinghambased business beat off competition from nine other shortlisted finalists at The National Fish & Chip Awards 2020.

The awards, organised by Seafish, celebrate the true excellence in the fish and chip industry. The Cod’s Scallops beat the competition because, according to the judges, it serves up outstanding fish and chips and demonstrates real passion and enthusiasm for the industry.

18

caterer connections may/june 2020

Congratulations on the award!

How are you feeling?

We’re absolutely thrilled! It’s an honour to take home such a prestigious title, especially being up against the country’s top establishments. Our experience in The National Fish & Chip Awards has been an incredible journey and we’ve loved every minute of it. It’s a brilliant achievement for the team (pictured right) at The Cod’s Scallops and we are so proud of everyone for their efforts.

Tell us about The Cod’s Scallops…

We opened in 2011. I wanted to use my 30 years of chef and business experience to create a fun and family friendly fish and chip shop like no other, by serving up the best fish caught around our isles. We sell more cod than haddock – three to one – and although we have seats for 25 people, it’s 95% takeaway. We also make everything in-house, such as our soups, salads, pies, and even our ketchup!

What makes you award-winning?

Lots of elements to be honest: consistency, evolution, development and effort are the main things, plus my background plays a huge role too. I was trained in fine dining restaurants before moving into the pub industry as owner/head chef. We sold a lot of fish and chips – and we did it well.

Most fish and chip shops only sell cod, haddock, plaice and possibly scampi, which, by the way, they do very well, but I wanted to offer more. My aim was to create a world-class fish and chip shop and I work towards achieving that by investing not just in my produce but my staff too.

Ninety five per cent of them are former head chefs or have a chef background. It’s not key, but I think it helps. We have also set up a production development kitchen with two former head chefs – one from a Michelin-starred restaurant – to help us evolve our menu and put as much effort into every dish as we can.

What’s the secret to the best fish and chips?

The ingredients! It’s crucial you buy the best-quality ingredients possible, treat them with the care and respect they deserve and serve them simply. Start with a nice piece of fish – the best you can – plus the best-quality potatoes. Trust your supplier. Cook simply, with really good batter. For us, we serve thin, crispy batter because I don’t believe the batter is the star of the show, the fish is. Therefore, before you start make sure the batter mixture is really cold – we use fridge-cold water. We make our batter little and often throughout the day, starting our first batch at 10.45am, then midday, and so on. Make sure your fat is clean and your oil is a nice colour. Then it’s just in and out, four to five minutes, and it’s done. Don’t ever pre-cook your fish.

What’s on your menu?

It depends what my trusty fishmonger tells me! We offer a huge selection of fish and shellfish, which changes daily. Every caterer connections may/june 2020

19

Chef profile

morning at 6am I speak to him and he tells me what has been caught and what is the best quality. On his advice, together we decide what I should buy. On a good day we sell 20 different species of shellfish and 15 on a bad one. Whatever comes in the boat on Monday, we are cooking on Tuesday. It’s that fresh. Customers can choose the fish they want from the counter and decide how they want it cooked: battered, baked or grilled. More shops are now doing grilled or baked options, but I think we are still ahead of our time.

How do you stand out from the competition?

Firstly, we listen to what our customers want. If someone asks about squid, then we get fresh squid in and chargrill it with lemon and black pepper. Or, when customers return from their holiday and ask for fish such as sardines and seabass, we cater for them. Secondly, with more people being encouraged to eat less meat, fish is becoming more popular. As the market gets stronger we have to cater for that by offering more options. Mackerel, for example, is one of the most sustainable fish out there. It’s clean and holds lots of flavour. I love mackerel – I call it the king of fish! So, we bake or batter it, fillet it and cook it in garlic, lemon and herb oil or cook it barbecue-rubbed or plain-baked.

And to accompany it, we serve red cabbage, beetroot, pear and raisin salad.

Why does your menu work?

I think it’s because we offer a good variety.

People can come in for a grab-and-go healthy midweek meal of fish soup or baked salmon with a green salad, then they can return guilt-free on a Friday night for their tea-time treat of cod and chips!

20

caterer connections may/june 2020

We also have a clear split of eat in or grab and go. We are licensed, so customers can come out at the weekend and have a nice meal, such as half a dozen oysters, washed down with a top-end French Burgundy wine – perfect!

How has your business grown?

We now have four fish and chip shops.

In 2015 we opened a branch on Mansfield Road, followed in 2018 by Long Eaton and Market Harborough opened six months ago. We have between 44 and 55 seats in these shops. We currently have 54 members of staff. We are lucky that fish and chips is a traditional dish that will never die. All generations love it, from the older generation right through to the younger generation who still want it.

What is your career background?

I trained at West Notts College in Mansfield before starting a YTS with a 4-star fine dining hotel group. I was earning £25 a week and thought I was a millionaire!

My first job was at a country house in Scotland before jetting off to Bermuda to work at the glamourous Fourways Restaurant, a stomping ground for celebrities including Phil Collins and Whitney Houston. After gaining a wealth of experience, I was eager to do something on my own, so I returned to Nottinghamshire and teamed up with The Moleface Pub Co. and opened a total of five

“people can come in for a grab-and-go healthy midweek meal, then return guilt-free on a friday night for their tea-time treat” gastro pubs as owner/head chef before opening The Cod’s Scallops.

What are your bestselling drinks?

Our most popular non-alcoholic drinks are tea and cola. Our Scale Ale, made using our own recipe by Shipstones, a long-standing Nottingham brewery, is our most popular alcoholic drink.

How important is sustainability?

Very. We work closely with our fish suppliers on the coast to source sustainable fish where possible. We are always proactive to ensure that maintaining a premium quality supply does not mean compromising future fish supplies. We are also avid supporters of The Fisherman’s Mission, the only fishermen’s charity that provides emergency support alongside practical, financial and emotional care.

S E L A S H S A E L UN T A E R G S I H T WITH NEW LOOK! Tango is the fastest growing Fruit Carbonate brand in the last year*

Tango has delivered the 3rd biggest volume increase in Soft Drinks in the last year**

Tango Sugar Free has seen the highest penetration growth in Fruit Carbs*** ALSO AVAILABLE IN:

SOURCES: * Nielsen RMS, Total Coverage GB, Absolute Volume Sales Change, 52w/e 25.01.20 vs. YA ** Nielsen RMS, Total Coverage GB, Absolute Volume Sales Change, 52w/e 25.01.20 vs. YA; 1st Pepsi, 2nd White Rock *** Kantar Worldpanel, Take Home panel, Absolute Penetration Change, 52w/e 29.12.19 vs. YA

Time to

Time to

Chef interview

“ No good food comes from bad produce�

For Michelin-starred chef Alex Bond, his mantras are simple: use fantastic produce, pay attention to the detail and keep trying to improve

20

caterer connections may/june 2020

Chef interview

F

or Alex Bond, owner of Michelinstarred Alchemilla in Nottingham, being a chef was never a decision, he just gravitated towards food.

Having started out washing pots, followed by work experience, every job Alex had took him closer to his dream of being a chef. Caterer Connections caught up with him to find out more.

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

That no good food comes from bad produce. This was drilled into me when I first started out and I’ve always followed it. Restaurants must be led by their ingredients; it’s the most important way to deliver top-quality dishes.

Who or what inspires you?

I’ve worked for lots of different chefs in different regions and learnt something from all of them. I worked with Sat Bains and he inspired me every single day. He taught me to really focus on the produce and get creative, as well as being all about the customer – this, in particular, is so, so important.

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

Winning the Michelin star in October last year. We were low on staff and busy prepping for that evening’s dinner service, and we were presented with it by the Michelin team in person just after lunch. They’d tipped off our restaurant manager, who kept it quiet, and then they asked if they could come into the kitchen and it was filmed (you can watch it on Alchemilla’s website). It was such an incredible feeling, but we had to focus on that evening’s service. We just kept looking at each other incredulously during the evening – thinking, did that really happen?

What do you think makes a great chef?

It has to be attention to detail. If you focus on all the tiny details, it’s clear in the end result.

It’s also essential that you never stand still. Never stop trying something new. The worst thing you can do is fall for your own hype – it’s been the downfall of so many.

We want to be better every single day, and that’s all we can do What makes your restaurant, Alchemilla, so special?

We focus on the best produce and never take our eye off the ball. We focus on the tiny details and it all comes together. I don’t have a God-given talent, but I work really, really hard and always ask myself: would I pay for this? Is it good enough? I know how hard people have to work. To spend their money here is a big pressure and we have to deliver. I want every customer to leave feeling that they had an excellent meal and it was worth every single penny.

We want to be better every single day, and that’s all we can do. caterer connections may/june 2020

23

Chef interview

Never stop trying something new things better for cooking bread. It’s the best oven there is.

What are the ingredients you couldn’t live without?

It has to be yeast. It’s the most versatile, amazing ingredient. I use it in lots of different ways, such as sauces, purees and butters, even cocktails and ice cream. A great way to use it is to cook it in butter until it caramelises. Or roast Nutri-Yeast and it smells and tastes like grilled cheese.

What advice would you give to any aspiring chef?

It’s also the building that makes it special. A friend works in property and he suggested it as a restaurant. It had been empty for 150 years and needed a lot of work. I couldn’t afford it but could picture how incredible it would be. I worked up some numbers, investors came onboard and we made it happen.

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

Right here in Nottingham. I just love this city.

What’s your food/drink guilty pleasure?

I love a ham and coleslaw sandwich – the really cheap and acidic sort of coleslaw on sliced white bread. Or a crisp sandwich with French Fries.

No pleasure should be guilty.

What’s your signature dish?

I’ve always steered away from having a signature dish. I think it keeps you stuck and we want to keep on moving. It’s not always helpful as it can make you resistant to change. There are dishes that are hugely popular here, but we continually look at ways to evolve them.

What would be your ultimate meal?

As I eat mainly plant-based meals, my ultimate menu would be a massive aged rib-eye steak, served medium rare, with Béarnaise sauce, plenty of chips (with ketchup) and onion rings.

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What’s your favourite dish to cook at home?

When I have friends round I make dishes such as paneer masala, dahl, biryani and pickles. My curries are full of flavour and life.

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

It would have to be my Rational oven.

It steams and roasts and you can use it instead of a water bath. There are few

Get your head down and work hard.

Learn your craft and get the foundations right. Even the most modern, progressive restaurant is based on the solid foundation of classic cookery. Don’t be tempted to cut corners or rush it.

Listen and learn to those that have gone before you because they can help you move forward.

Alchemilla restaurant, 192 Derby Road, Nottingham NG7 1NF Telephone: 0115 941 3515 alchemillarestaurant.uk

*Serving suggestion

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On trade

World Whisky Day 16 May

Going with the Source: 1CGA

I

t’s long been seen as an after-dinner drink or a nightcap, but whisky has so much more to offer.

The IWSR forecasts that the whisky market could be worth £2.44 billion by 2022 – before lockdown it was measured

by Nielsen CGA at £2.31bn. Nielsen and CGA statistics also revealed that the sub-segment of American whiskey could grow significantly to £742 million by 2022 from £688m in 2018. Malt Scotch whisky is the type set to grow most, from £394m to £439m by 2022.

Exploration is a driver for this growth as drinkers want to know more about what’s in their glass; they want to know about production methods, heritage and

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caterer connections may/june 2020

grain

the product’s story. The premiumisation trend also has a part to play, with people drinking less but better quality. So what does this mean for your business?

Cover all tastes

First things first, check your whisky range to make sure there’s a choice of recognisable brands at entry level, such as Jameson Irish Whiskey, through to premium level that offers something different, such as The Pogues Triple Distilled Irish Whiskey or American Eagle Tennessee Bourbon Whiskey Aged 4 Years, both award-winning products. The days of having one popular whisky with an expensive aged upsell on the top shelf should be long gone.

Whisky menu A selection of whiskies to stock your bar with and all available at your Unitas Wholesale member depot

Jameson Irish Whiskey

Pubs, bars and restaurants may be closed, but it is temporary. Whisky is in growth, so what better to focus on once those doors open again?

The whisky category accounts for of overall spirits sales in the UK on-trade, which over indexes as 20.2% of spirits sales in pubs

17.2% CGA OPMS QTR data to 27 January 2018

go far wrong with positioning bestsellers at the bottom of your display, premium drinks at eye level and super-premium or on-trend brands at the top.

Use signage and POS to help customers see what each whisky offers to help them choose. It’s no good having a great range if the customer has no guidance as they’ll simply opt for something else instead and any potential upsell opportunity is missed.

Categorise by type and flavour, with a similar number of choices in each section.

Sales drive

Crabbie

Buffalo Trace Kentucky Straight Bourbon

The Glenlivet

How you display your whisky range is really important. Make it as easy as possible for customers to see what you have. You can’t

Sadler’s Peaky Blinder

Display matters

The Pogues

With single malt Scotch, as well as American and Irish whiskey, predicted to be the main drivers of growth for the next couple of years, it’s important your range includes these and that you let customers know – the current premiumisation trend in the whole spirits market means malts, imports and premium blends increased sales by 3.1% in 20181. There are plenty of intriguing options available through Unitas Wholesale, so look at introducing something new.

The complexity of whisky means there’s a product or style for every type of customer and understanding how customers choose their drink will help you boost sales. While some customers will know exactly what they want and will go for the premium, heritage-rich varieties, there will be many who don’t know and need your help. These customers will really benefit from and appreciate point of sale displays, boards with tasting notes on and dedicated whisky menus that all make the flavour profiles as clear as possible.

Make it easy for drinkers to see the qualities of each whisky you stock to help them choose – you could grade your range from everyday drinking up to premium.

Take a leaf out of London-based Brigadiers’ book, winner of Imbibe’s Whisky List of the

Year award 2019, and create a whisky menu, categorising further by nose, palate and finish.

Highlighting all the ways that whisky can be enjoyed will raise customer awareness and encourage sales. Think straight serves, with a variety of classic and unexpected mixers, cocktails and food pairings. Focus on post-meal occasions and pair whiskies with different food types, categorising here as sweet, fruity, spicy and smoky.

Consider promoting a whisky of the month. Create a display on your bar of bottles and serve suggestions. Have clear signage pointing to it on shelf and include a tasting note.

Think about having a whisky cocktails board on your counter that lists all you serve, such as an old fashioned, whisky sour, mint julep and a Manhattan – be sure to use a variety of different whiskies.

Draw attention to the type of whisky used in each cocktail and why it works with the other flavours to expand customers’ knowledge. This is a perfect opportunity to showcase the American whiskies you have. Bourbon is still the most popular type of American whiskey but other styles are expected to rise in popularity and is a trend well worth keeping an eye on.

With such a wealth of choice available, you should have no trouble offering something for everyone.

Award winners

l Crabbie Highland Single Malt Scotch Whisky 8 Years Old – San Francisco World Spirits Competition Double Gold Winner 2019 l Gelston’s Old Irish Single Malt Whiskey 12 Year Old – San Francisco World Spirits Competition Gold Winner 2019 l The Pogues Triple Distilled Irish Whiskey – San Francisco World Spirits Competition Gold Winner 2019 l American Eagle Tennessee Bourbon Whiskey Aged 12 Years – San Francisco World Spirits Competition Gold Winner 2019

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Cost sector

Food Allergy Awareness Week 10-16 May

Be allergy aware

As the number of people with food allergies and coeliac disease keeps increasing, it’s becoming ever more important for cost-sector operators to adapt

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M

ore and more people are being diagnosed with coeliac disease, gluten intolerance and food allergies. Around 1 in 100 people in the UK are living with a coeliac disease diagnosis1 and, according to Coeliac UK, there are half a million people with undiagnosed coeliac disease. It’s estimated that 2 million people have a diagnosed food allergy in the UK2, with Allergy UK stating the cases of food allergies have doubled in the last decade.

Communicating is key

The focus of Coeliac UK Awareness Week 2020, from 11 to 17 May, was highlighting what symptoms to look for to increase diagnosis in children. However, that has been postponed and the charity is now

hosting an online Gluten Free Community Week. Show your support, and for Food Allergy Awareness Week (10-16 May), with a special range of dishes that are free from the common allergens, particularly gluten. Reiterate that this doesn’t mean bland, tasteless food, quite the opposite, in fact. No one needs to miss out on delicious food because they have a specific dietary requirement and they don’t want to be made to feel special or different either, particularly children, so it’s key that you communicate thoroughly with residents, patients, carers, parents and children and ensure kitchen staff are well-informed of specific or new requests. Someone from the kitchen talking to them, if possible, will give them the reassurance they need that they’re being listened to. It can be worrying

Gluten-free cooking made easy

1 Make a selection of gluten-free wraps and hot fajitas with Old El Paso Gluten Free Tortillas.

Coeliac UK Awareness Week 11-17 May

3 Use Caterers Kitchen Easy Cook Rice and mix with a selection of cooked and chopped vegetables, Caterers Kitchen Vegetable Cooking Oil and Kikkoman Tamari Gluten Free Soy Sauce to create a gluten-free vegetable fried rice.

for someone who has a food allergy as it’s important to remember that the effects can range from feeling slightly uncomfortable to illness and, potentially, life-threatening.

Go all out

If you’re regularly catering for a range of special dietary requirements, and depending on how many people you cater for, could you remove all known allergen ingredients from meals for their complete peace of mind? This also removes the risk of cross-contamination, making life easier for chefs and caterers too.

Refresher

These awareness weeks are also a great opportunity to refresh your allergens knowledge and make sure your staff are

fully informed. Give staff advance warning of any menu changes so they have time to familiarise themselves with the allergens information for when the menu goes live.

Get the latest on allergen legislation from FATC at foodallergyawareness.org and Coeliac UK at coeliac.org.uk/home.

For information on the main 14 allergens, a reminder of what you need to know and allergens listings for products, pick up a copy of Unitas Wholesale’s Own Brand Range Guide and Foodservice Core Range Guide, available in member depots.

With the introduction of Natasha’s Law, new allergens information is being introduced this summer with the new law due to be in force by summer 2021. Now is a good time to familiarise yourself with it in preparation for its enforcement.

stews, Bisto Gluten Free Fine Gravy Granules, Knorr Blue Dragon Thai Green Curry Paste and Colman’s Bramley Apple Sauce. There are plenty of own-brand options too including Caterers Kitchen bouillon pastes and powders, gravy granules, frozen chips, bacon and table sauces.

2 Caterers Kitchen Solid Pack Apples is just made for pies, individual tarts and muffins, all made using gluten-free flour, and in a sauce to partner with pork.

4 Caterers Kitchen Tuna Chunks in Brine is perfect combined with Caterers Kitchen Real Mayonnaise as a sandwich or baked potato filling.

the difference

If you’ve ever been confused about the difference between coeliac disease, a food allergy and an intolerance, let us explain. Coeliac disease is not a food allergy or intolerance, it’s an autoimmune disease – the immune system attacks itself when gluten is eaten. A food allergy is a reaction to proteins found in various foods, triggered by the immune system, and usually occurs within seconds or minutes of eating and can be severe.

An intolerance is when someone has difficulty digesting a particular food and involves the digestive system.

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Sources: 1NRS Healthcare 2019; 2Food Standards Agency

Unitas Wholesale’s range offers a wide selection of gluten-free ingredients that you can use as the basis for classic, appetising meals, such as Maggi Coconut Milk Powder Mix to use in curries and soups, cakes and drinks, Kikkoman Tamari Gluten Free Soy Sauce, which can be added to gravy and

Quick serve British Sandwich Week is 17-23 May

Best

thing since...

Now is the time to shine with creative, inventive, delicious sandwiches that can be delivered to those working from home

T

he humble sandwich is a quintessential British food. What’s not to love about it? You can fill it with pretty much any food, there’s so many different breads to use and it’s the ultimate go-to anytime, anyplace, anywhere, on-the-move eating. Plus, sandwiches are quick, easy and cheap to make, and hugely profitable for those of you in the quick-serve sector – every year we spend over £3.8 billion on sandwiches, which equates to around 8.2 billion purchased sandwiches being consumed in a year1. They’re not just for lunch either,

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their appeal spans the entire day, from a bacon roll for breakfast to smoked salmon finger sandwiches with afternoon tea to a chip buttie for supper.

When it comes to what we like in our sandwiches, holder of the top spot for years was chicken, which got knocked off by bacon last year1. Cheese and ham were joint second, though cheese is the second-most used ingredient, with 15% of the market1.

It’s pretty clear that we all love a good sandwich, but don’t go thinking that customers will settle for the same old

choices day in day out. They’ll be looking to see what’s new to tempt them, so keep them coming by shaking up your menu now and then. And what better time to reassess your menu – and promote your business – than during British Sandwich Week, from 17 to 23 May?

Small changes, big effect

The great news is that little changes are easy to make, with little effort, but the effect for customers is significant. Keep the classics but it won’t upset the apple cart to give them a fresh twist. Spice up egg mayonnaise by adding curry powder to the mayo or a little lime juice and black pepper, or replace mustard with thin slices of red onion and spicy Pepper Jack cheese in a pastrami sarnie.

It’s not all about the fillings though.

Trends emerging from London sandwich shops include handmade sandwiches using well-sourced ingredients, ideally local, and artisan breads. With this in mind, don’t restrain your creativity to a filling between two slices of bread; think rolls, such as Unitas Wholesale’s Pain Francais French Baker Basket range, ciabatta, sourdough, bagels, flavoured breads… you get the picture. Consider naan bread filled with curried chicken, tacos with fishfingers slotted inside or roti wrapped around roasted vegetables.

With the all-day breakfast trend, it pays to offer brekkie-style sarnies if you can.

Be sure to offer the favourites – egg, bacon, sausage – and some interesting combos too, such as chorizo, egg and cheese or toasted waffles with cheese and ham. A

Quick serve

Us Brits eat around 43,000 tonnes of chicken in sandwiches each year – that’s the equivalent weight of 258 blue whales

Add curry powder to the mayo on an egg sandwich or croissant

Use avocado instead of butter on a BLT

Meal deal

If you don’t already, consider offering a meal deal of a sandwich, snack and drink.

Within foodservice-to-go, 1 in 5 consumers are using a promotion – up 2.6% on 20182.

It’s a great way to upsell and if you can be more creative with what choice you offer, along with highlighting the made-to-order and homemade appeal if you can, that’ll make you stand out from the competition.

A great-tasting drink is a key part of a meal deal, so offer a hot and cold range to suit all tastes, from Unitas Wholesale’s awardwinning Sunspring Water to S.Pellegrino, not forgetting low- and no-sugar options.

Shout about your range and service options on social media, maybe having different ‘sandwich of the day’ offers with sides and drinks, and watch word spread.

Top tips 4 Don’t overfill – simply use a few quality ingredients and that’s all you need.

4 Ramp up flavour by flavouring mayos and butters or adding spices to yogurt.

4 A mix of textures is as important as balancing flavours, such as crunchy and soft, smooth and crisp.

4 When serving your new creations, have sustainability in mind when it comes to the packaging you’re using for extra kudos.

This initiative, created by Eden Project Communities and funded by National Lottery funds, aims to bring people together over lunch. If possible, why not organise a Big Lunch in your venue or outdoor space and encourage your local community to come together and enjoy good food and company? As well as raising awareness of your business, it’s a fun way to connect people and encourage friendlier neighbourhoods, and is a great cause to raise funds for.

Visit edenprojectcommunities.com/ thebiglunchhomepage to find out more.

Getting fruity Simply adding fruit to sandwiches can transform them from something ordinary to extraordinary.

Try these: l pear with honey l apricot jam with a cheese toastie l apple with bacon la pple and banana with peanut butter l s trawberries with cream cheese and turkey l pineapple with ham and cheese l blackberries in a cheese toastie Simple swaps l standard onion for sliced, pickled onion l cheddar cheese for brie, Swiss cheese or Gruyere l s auerkraut for coleslaw lm ayonnaise for avocado l butter for hummus

Use #BritishSandwichWeek to be a part of the action on Twitter

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Sources: 1The British Sandwich & Food to Go Association; 2MCA Insight & HIM UK Food To Go Market Report 2020

little imagination is all it takes to create what could be your next signature sandwich.

The Big Lunch – 6 to 7 June

Feature

is coming!

We might not be too sure of what’s happening right now but it pays to put plans in place for the upcoming summer months, so we’ve focused on the things you would, and should, be doing ordinarily

A

t the moment summer plans are unclear, however, that doesn’t mean to say summer is on hold.

Thinking ahead to how to prepare your venue for the sunny season will, hopefully, lift spirits with plans to look forward to. Don’t hold back as it could be a time when normal life is resuming and people are looking to celebrate.

Summer specials

A new season is the perfect excuse for a new menu to showcase and enjoy all the wonderful ingredients available during the summer months. Plus, people are often looking for lighter, fresher dishes when the temperature rises. If a completely new menu is not doable, then a selection of daily specials or a separate, smaller summer menu are options to show you’re changing with the seasons and customer demand.

Lighter dishes mean fresh and juicy fruit and vegetables, and

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19 July is National Ice Cream Day simple fish choices. Grilled food is more appealing in the warmer weather, mainly because whether people eat inside or outdoors it feels like a taste of summer.

Think grilled asparagus and flat iron steak – it’s relatively cheap, ideal for grilling and has a sophisticated appeal.

Barbie time

Acknowledge National BBQ Week, from 25-31 May, by taking to social media to give customers tips and recipe suggestions for firing up their barbie at home and cooking the classics, such as burgers, hot dogs, steaks and chicken with corn on the cob and vegetable skewers. Once your outlet is open again, a trip to your local Unitas Wholesale member depot will ensure you have all you need to get grilling, including burgers, sachet sauces, chips, Cajun seasoning, cheese, petit pain and foil.

We’ve said it before and we’ll say it again that using seasonal produce not only brings cost savings but huge bonus points too, especially if ingredients are locally sourced – and they could be easy to get hold of when you need them. You’re spoilt for choice in May and June as so many wonderful foods are coming into season and are perfect for summer meals, such as new potatoes, asparagus, peas, broad beans, rhubarb, elderflower, strawberries, gooseberries and redcurrants. Make the most of it all by checking out our in-season feature on pages 42-44 for recipes using a selection

of ingredients at their best in May and June.

This is an ideal time to test run your new dishes too. Once you’ve researched and decided on the new additions to your menu, take your time to experiment with them and get them spot on for service.

Sunday 19 July is National Ice Cream Day and the whole of July is deemed Ice Cream Month, as if anyone needs an excuse to eat ice cream! Celebrate and entice customers into your venue with a special ice cream menu for July. Think a range from local suppliers, innovative flavours, homemade, and concoctions containing ice cream such as cake, cocktails and milkshakes and you’ll have something for everyone.

Perfect pairing

Food and drink go hand in hand during the summer. Promote refreshing cocktails and mocktails, sophisticated soft drinks, fruity ciders and beers such as Sol and Red Stripe.

When it comes to cocktails, dilution is the order of the day to make sure the drink is refreshing and not heavy on the alcohol so customers will want a second or third round. Where possible, use the best ingredients and spirits for the best cocktail experience for customers.

Casillero del Diablo Reserva Rosé or

Feature

Reserva Sauvignon Blanc, Stowells of Chelsea Chardonnay, Marques del Atrio and Faustino Rivero Ulecia Albarino are all perfect for summer sipping. Or mix cocktails using Bacardi white rum for the classic taste of summer, Malibu for a tropical flavour, make a summer spritz adding prosecco and soda to Peychaud’s Aperitivo or offer any of Whitely Neill’s flavoured gins for a classic, refreshing G&T.

Alfresco option

If you have an outdoor space, now is the time to give it the once over so that it’s ready to meet customers wanting to sit in the fresh air. Wipe down tables and chairs, give the barbecue a good clean, cut the grass, check any decking is safe and fish out some good old-fashioned games, such as quoits, boules, croquet or giant snakes and ladders. Prepare the outdoor bar, if you

National bbq Week is 25-31 May

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have one, and if you don’t have one it’s worth considering to help serve more customers more efficiently on busy summer days. Add the finishing touch by popping some pots, window boxes and hanging baskets out for a welcoming bright splash of colour – this is something any venue can do to catch attention.

Set the scene

To help balance the disappointment of cancelled football events for fans, and to still get them through your doors, have a think about how you could recreate some of the spirit of the game. Do you have an outdoor area large enough to stage a mini football tournament?

Advertise it well across all platforms, encouraging friends and family to make up teams. Put up a small goal or target goal for families to have fun with. Or hold a table football tournament at weekends throughout the summer and offer prizes. Come up with some special offers too, such as a set price for four drinks, a bucket of bottled beers at a

discounted price or money off a bottle of wine – any incentive will encourage customers to spend. Don’t forget food and drink deals too.

Music fans will be feeling disappointed as well but you can offer them some cheer by creating that festival vibe in your setting.

Keep the music playing – maybe create playlists of artists who were due to perform at festivals across the UK or explore the possibility of live music over a weekend – and the drink flowing and see if you could create a special street food menu. See our feature on pages 38 to 41 for inspiration, menu ideas and how this trend could properly boost your bottom line. This will really give them a flavour of festival living and make your venue the summer hotspot.

For all those that have had to cancel or change their summer holiday plans, think about whether you can turn part of your venue, inside or out, into a tropical paradise. Think sandpits, paddling pools, sun loungers and plenty of food and cocktails, beer and fruity soft drinks.

Continue to offer delivery and takeaway options, combining food and drink, or simply drink deals, so whatever happens in the coming months you’ll be prepared.

Make Father’s Day sales sizzle with Caterers Kitchen 21st June 2020

Feature father’s day is 21 June

It’s

dad time

I

t’s great that at least once a year there’s a reason to drag dad away from his endless list of jobs and say thanks for all the lifts he gives and for the many things he fixes, and for just being a great dad.

We can’t go far wrong with a good meal and a drink to treat the important men in our lives. However, if families can’t make it to your venue this Father’s Day, then you go to them.

Use your mailing list, website and social media to advertise your offer for Father’s Day and how you’re planning to make it a special day. Promote gift cards as the perfect way for customers to show they care and to give dads the prospect of a meal out at a later date to look forward to.

Adapting

For bookings already made, if you haven’t already, contact everyone to suggest an alternative so you don’t lose the business and they still get a delicious meal. Suggest postponing to a later date, offering an incentive for them to rebook, such as a free drink for dads. To create business now, where possible, offer delivery, taking orders and payment online or by phone.

You could also offer a prepaid collection service and non-contact drive-thru. You may need to adapt your menu slightly to

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caterer connections may/june 2020

Father’s Day is usually one of the busiest dates on the calendar and despite life being disrupted right now, you can still help people celebrate the important men in their lives make food transportable but that’s easily done. A good traditional roast, a classic burger and homemade pie are some of the most popular meals eaten out on Father’s Day and they can easily be boxed up – just like the recipes opposite, which provide a complete meal solution – meaning no one has to miss out. You could include a free cupcake or slice of dessert as a special treat. Promote the fact that you can still provide them with drinks too, which could be a winner as the supermarket shelves get emptied. Offer bottles of beer, ale, cider and wine, plus non-alcoholic alternatives and soft drinks to enjoy with the food.

Could you team up with a local brewery to offer gift packs for a complete solution?

Whatever you do, make sure you promote, promote, promote on all your different platforms to show you’re still open for business and dedicated to making it the best Father’s Day possible.

SERVES

6

Smoky paprika and garlic prawns with aioli

Feature

SERVES

6

Method Preheat the oven to 160˚C. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour.

Transfer to a large lidded casserole dish.

Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess.

Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 min on each side until browned all over. Add the beef to the casserole dish.

Add a splash of ale to the frying pan and scrape off any cooked-on pieces of food, then pour it all into the casserole dish.

Pour in remaining ale, beef stock and rosemary. Cook in oven for 3-4 hours, or until the meat falls easily from the bone.

Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes.

Cook for 15-20 mins until tender.

Drain and return to the pot.

Mash until smooth. Mix in the butter and milk. Season to taste.

Serve the braised shin with the mash.

1

SERVES

6-8

2

Beer-braised beef Prep: 30 mins Cook: 4 hrs Ingredients 6 tbsp rapeseed oil 2 large onions, thinly sliced 4 carrots, sliced 3 celery sticks, sliced ½ garlic bulb, bashed 3 tbsp plain flour, for dusting salt and freshly ground black pepper 2kg shin of beef, bone in, cut into 3cm slices 568ml ale 300ml beef stock 3-4 sprigs rosemary 1kg floury potatoes, cut into 4cm cubes 150g salted butter splash milk or cream, to taste

Prep: 40 mins Cook: 10 mins Ingredients For the prawns 24 large green prawns, peeled, leaving tails intact 60ml olive oil, plus extra for brushing 2 garlic cloves, finely chopped 2 tsp finely grated lemon rind 2 tsp smoked paprika salt and freshly ground black pepper For the aioli 235g whole-egg mayonnaise 1 tbsp fresh lemon juice 1 garlic clove, crushed 50g chopped fresh parsley Method Devein the prawns. Thread on to skewers and place in a large dish. Combine the

1

3 4 5

Hardy’s Crest Cabernet Shiraz Merlot Well-balanced with flavours of dark cherry and a silky finish. Ideal partner for rich beef dishes.

oil, garlic, lemon rind and paprika in a small bowl. Season with salt and pepper. Pour over the prawns and rub to coat. Set aside for 10 minutes to marinate.

Meanwhile, to make the aioli, combine the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.

Stir in the parsley.

Preheat a barbecue flat plate or grill on high. Brush lightly with oil. Cook the skewers for 2-3 mins each side or until the prawns change colour and the tails are crisp. Serve with the aïoli.

2 3

Finlandia Grapefruit Vodka A premium vodka flavoured with natural essences of pink grapefruit, which gives a subtle tanginess. It’s a cool, crisp, fruity drink. Team with tonic for the perfect pour.

Marmalade & whisky bread & butter pud Prep: 15 mins, plus soaking time Cook: 1 hr Ingredients 50g very soft butter 8 slices day-old crusty white bread, crusts removed 4 tbsp Seville orange marmalade, plus 4 tsp 300ml full-fat milk 248ml pot double cream 3 large eggs seeds 1 vanilla pod 4 tbsp golden caster sugar 1 tbsp whisky icing sugar, for dusting Method Butter each piece of bread on both sides, then spread 4 with 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish.

Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins. Meanwhile, preheat the oven to 160˚C. Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

1 2 3

Woodford Reserve Mix up a classic spicy, sweet and aromatic old fashioned cocktail with 50ml Woodford Reserve, 3 dashes angostura bitters, orange zest and 10ml sugar syrup.

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37

Feature

Word

Want a slice of the street food action?

Appeal to a new crowd of customers with our selection of recipes or be inspired to create your own take on street food 38

caterer connections may/june 2020

W

hen you hear the phrase ‘street food’ what springs to mind? If it’s images of a greasy kebab or cheesy chips, then it’s time to think again.

With travel all over the globe now more accessible than ever, consumers are looking for more when they eat out. They want to recreate the flavours and memories of their holiday to South America or Thailand.

And they want to be more experimental with their food, always seeking a new culinary experience.

Street food is a trend that’s going nowhere. Its reach, from burgers and pulled pork to bao buns, dumplings and crepes, and its appeal are huge – 1 in 4

people in the UK eat street food at least once a month1. Street food market stands in the UK are worth £1.2 billion, according to MCA, who also says the sector grew 9.1% between 2017 and 2018.

Perfect timing

Where you can really take a chunk of the market is by focusing your street food offering at lunchtime, as this is when most people typically choose it. People see it as a social activity too, so summer and alfresco eating is the perfect time to launch a street food-inspired menu.

As it’s become more and more popular at festivals, and with Glastonbury being cancelled this year, how about creating a

Source: 1Caterer.com

on the street

Feature

SERVES

4

Faustino Rivero Ulecia Albarino A match made in heaven with great citrus aromas.

Its flamboyant style is proving popular with wine drinkers.

festival-themed menu for those at home who are missing out? Use the bright, bold and lively flavours associated with street food and get out and use the barbecue for that all-authentic taste. Use your social media to really bring your menu to life with great photos, videos and descriptions of each dish so customers can’t resist but call up for that street food taste to be delivered to their home. Explaining the ingredients you’ve used, how the recipes are cooked and the inspiration behind them will appeal to customers who want to know more about the food they’re eating and it’ll help position you as a unique offer, which is never a bad thing.

Street food made easy

You don’t have to go all-out with street food; the sandwich is the perfect example of handheld food, and a lunchtime classic.

As our sandwich feature on pages 30-31 explains, you can be as creative and innovative as you like with sandwiches, from the type of bread you use to the filling, and that’s what takes it from a normal sandwich to street food status. Use naan bread, wraps, pitta or even potato tortilla instead of bread for a world cuisine feel.

Fill with layers of greens and fresh herbs to reflect Vietnamese versions and look out for authentic condiments such as kimchi, or make your own, to add even more flavour and authenticity.

A quarter of people in the UK eat at a street food market at least once a month1 For an easy introduction to street food you can’t go far wrong with the following.

Jerk chicken

A Jamaican dish of chicken on the bone marinated in a mix of spices including allspice, thyme, ginger and chilli, best served with rice.

Bunny chow

From South Africa, this is a hollowed-out loaf of bread filled with a fragrant curry, most commonly chicken or mutton – not a bunny in sight!

Pierogi

Handmade dumpling formed into parcels and filled with meat, potato or cheese, boiled and then fried, this is a classic dish from Poland.

Banh mi

A thin and crispy baguette made from wheat flour and rice, typically filled

Fish tacos

Prep: 10 mins Cook: 10 mins Ingredients For the sauce 65g fat-free mayonnaise 1 tbsp lime juice 2 tsp fat-free milk 1 large egg 1 tsp water 40g dry breadcrumbs 2 tbsp salt-free lemon-pepper seasoning 450g cod fillet, cut into 2.5cm strips 4 corn tortillas (15cm), warmed For toppings 110g coleslaw mix 2 medium tomatoes, chopped 110g shredded reduced-fat Mexican cheese blend 1 tbsp minced fresh cilantro Method For the sauce, mix the mayonnaise, lime juice and milk together and refrigerate until ready to serve.

Whisk together the egg and water. In a separate bowl, toss the breadcrumbs with the seasoning.

Dip the fish strips in the egg mixture, then in the crumb mixture, patting to help the coating stick.

Place a large non-stick skillet over a medium-high heat. Add the fish and cook for 2-4 mins each side or until golden brown and just beginning to flake easily with a fork.

Serve in the tortillas with the toppings and sauce.

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with coriander, pickled carrot, daikon (a white root vegetable similar to a radish) and meat, such as pork belly, beef or chicken.

Tostadas

A Mexican crispy, fried corn tortilla that’s flat and topped with the classic refried beans, guacamole, cheese and salsa, and meat and seafood. You can make breakfast versions too – simply cover with refried beans, grated cheddar, guacamole, diced tomato and onion, and top with a fried or scrambled egg.

Bao buns

Fluffy buns filled with marinated meat, crispy vegetables, crushed roasted peanuts, spring onions and herbs. Make them vegan by using jackfruit instead of meat.

Gyro

A taste of Greece, the meat – traditionally lamb, chicken or pork – is spiced with paprika, garlic, oregano, pepper, dried parsley, cinnamon or cumin, among other spices, and cooked on a vertical rotisserie.

The meat is sliced and served in a flatbread wrap with tomatoes, onion and tzatziki.

Tacos

A street food staple, this Mexican dish is made from a corn or wheat tortilla, folded or rolled around a filling of meat, seafood, cheese and veg, topped with avocado, guacamole, cilantro, lettuce, onions… pretty much anything goes.

Churros

A much-loved Spanish treat, these deepfried sticks of dough, which can be rolled in sugar or eaten plain, are made to be dipped in thick melted chocolate.

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Hardys Crest Chardonnay Peach flavours and hints of crisp citrus.

serves

3

chicken souvlaki Prep: 20 mins, no cook Ingredients 1 small red onion, finely sliced 25g green pitted olives, chopped ½ cucumber, halved lengthways and thinly sliced 140g cherry tomatoes, halved small bunch parsley or mint (or a mixture), leaves picked 1 cooked beetroot, coarsely grated 2 ready-roasted chicken breasts, torn into small pieces salt and freshly ground black pepper 100g natural yogurt 3 flatbreads or pitta breads drizzle of extra virgin olive oil handful of rocket

Method Put the onion in a bowl, pour over enough boiled water to cover, then set aside for 5 mins. Drain and rinse under cold water.

Toss the onion with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken.

Season the yogurt and toast the flatbreads or pitta breads.

To serve, top each flatbread/pitta bread with generous spoonfuls of the chicken souvlaki, yogurt, rocket and a drizzle of oil.

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Street food is… authentic ready-to-eat food and drink sold on the street or in other public places

Kumala Reserve Chenin Blanc A refreshing and aromatic wine with flavours of ripe melon, green apple and pear, with subtle hints of vanilla oak and a buttery finish.

SERVES

4

Crepes with apple Prep: 10 mins Cook: 10 mins

Ingredients for the crepes 125g plain flour 1 vanilla pod, split in half 2 large eggs 200ml whole milk 15g butter, melted, plus extra for cooking for the sauce 150ml orange juice, from 3-4 oranges grated zest of 1 lemon and 1 orange 3 tbsp caster sugar 3 cardamom pods, crushed 30g butter, melted 2 apples, cored, thickly sliced and halved vanilla ice cream, to serve

Concha y Toro Mountain Range Merlot A smooth Chilean with dark and sweet fruits and a spicy finish.

Method Put the flour and vanilla seeds into a bowl and add the eggs. Gradually

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Prep: 5 mins Cook: 15 mins

SERVES

6

Korean beef & rice

Ingredients 450g ground beef 1 tbsp sesame oil 3 cloves garlic, minced 55g brown sugar 60ml soy sauce ½ tsp fresh ginger, minced

whisk in the milk and butter until a smooth batter.

Heat a large frying pan and brush with the extra melted butter. Pour in a ladleful of the mixture, swirl the pan to make a large thin pancake and cook for 1-2 mins, turning halfway, until golden and cooked.

Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large or 8 small pancakes in total.

For the apple sauce, put the orange juice, lemon and orange zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter, stirring until combined.

Add the apples and pancakes and gently warm through, tossing in the sauce. Serve immediately with a scoop of ice cream.

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½-1 tsp crushed red pepper salt and freshly ground black pepper steamed rice, to serve 200g sliced green onions Method Heat a large skillet over a medium heat and brown the ground beef in

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the sesame oil. Add the garlic towards the end of browning and cook for a couple of mins. Drain the fat.

Add the sugar, soy sauce, ginger, red pepper and salt and pepper. Simmer for a few mins to blend the flavours. Serve over rice and top with the onion.

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In season

Best of the season

A crop of recipes to inspire you to create delicious recipes using the best seasonal ingredients available in May and June

Concha y Toro Cabernet Sauvignon Blackcurrant and cherry flavours with a hint of spice.

Nicolas Potel St Veran, Burgundy A white Burgundy is a great match here, balancing the sweet and savoury flavours.

SERVES

4

Strawberry balsamic chicken Prep: 10 mins, plus chilling time Cook: 30 mins Ingredients 4 boneless, skinless chicken breasts 150ml balsamic vinegar salt and pepper 350g fresh strawberries, hulled and roughly chopped 110g fresh mozzarella ball (or shredded mozzarella), roughly chopped 35g chopped fresh basil Method Preheat oven to 200˚C. Combine the chicken breasts and half the balsamic in a ziplock bag. Refrigerate for at least 5 mins, or up to 5 hours.

When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously

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with salt and pepper. Bake for 30 mins, or until chicken is cooked through and no longer pink inside.

Meanwhile, bring the remaining balsamic vinegar to a boil in a small saucepan. Reduce heat and simmer for about 10 mins, or until reduced by half.

Remove and set aside.

In a small bowl, stir together strawberries, mozzarella and basil to make a caprese topping.

To serve, top the chicken with the strawberry caprese and drizzle with the reduced balsamic vinegar. Serve with a selection of in season veg.

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You can add the strawberry caprese mixture to the chicken in the baking dish for the last 5 mins of baking. The cheese will melt completely and the strawberries will be warm.

SERVES

6

Slow-roast lamb with cinnamon & citrus Prep: 15 mins, plus overnight marinating Cook: 4 hrs 20 mins, plus resting

SERVES

4

Santa Loretta Prosecco Spumante A light and elegant fizz to complement the sweetness.

makes

12

Jersey Royal peanut butter & salted caramel brownies Prep: 15 mins Cook: 30-32 mins Ingredients 275g Jersey Royal potatoes, scrubbed but left whole 75g butter 75g crunchy peanut butter 200g dark chocolate, chopped 200g brown sugar 2 eggs, beaten 110g self-raising flour 40g cocoa 25g salted peanuts, roughly chopped salted caramel and flaked almonds, to serve Method Cook the potatoes in a pan of boiling water for 10-12 mins until tender. Drain and run under cold water until cool enough

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Ingredients 1 leg of lamb zest and juice of 1 lemon and 1 orange 4 tbsp olive oil 2 tbsp clear honey 1 tbsp each of cinnamon, fennel seeds and ground cumin 3 garlic cloves, crushed salt and freshly ground black pepper Method Put the lamb in a large food bag with all the fruit juice and marinate in the fridge overnight.

Preheat oven to 220˚C. Remove the lamb from the fridge 1 hr before cooking.

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to handle. Pull off any skin and finely grate.

Preheat oven to 180˚C. Line a 20cm square baking tin.

In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly. Remove from the heat.

Beat the sugar and eggs for a few mins until thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix.

Spoon into the baking tray and scatter over the peanuts.

Bake for 20 mins until just cooked but still a little wobbly. Cool in the pan for 10 mins before transferring to a wire rack to cool completely. Sprinkle over flaked almonds, cut into squares and serve with the salted caramel.

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Take the lamb out of the marinade and pat dry – keep the remaining marinade.

Rub with half the oil and roast for 15-20 mins until browned. Remove from oven and reduce heat to 160˚C. Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base and scrunch foil to seal.

Roast for 4 hrs until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Perfect served with Jersey Royal new potatoes and in season vegetables.

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Concha y Toro Chardonnay Fruity and delicate with notes of herbs, tropical fruits and vanilla.

Asparagus coconut crêpes Prep: 30 mins Cook: 20 mins Ingredients 4 rounded tbsp plain flour 3 eggs, beaten 100ml coconut milk ½ tsp turmeric salt and freshly ground black pepper 4 tsp sunflower oil 4 spring onions, finely sliced 2 bunches asparagus (about 20 spears), trimmed 2 eggs, hard-boiled and chopped 1 cucumber, thinly sliced, I small bunch fresh mint and sweet chilli sauce, to serve Method Stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth.

Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm.

Make 3 more crêpes in the same way, adding 1 tsp oil each time.

Steam the asparagus for 3-5 mins.

To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – can cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with sweet chilli sauce spooned over or on the side.

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In season

2

SERVES

4

Heat the oil in a large flameproof casserole over a medium heat. Add the onion, chilli and ginger and stir for 3 mins.

Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened.

Add the rice and drained tomatoes to the casserole and stir to mix with the spices. Add enough boiling water to the reserved tomato juice to make up to 450ml. Stir this liquid into the rice with the sugar and add a pinch of salt, then bring to the boil.

Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10-12 mins until all the liquid has been absorbed, the rice grains are tender and tiny holes appear on the surface.

Stir in the spinach, as much as you can at a time, adding more as each addition wilts. When all the spinach has been added, lay the prawns on top, recover the casserole and turn down the heat to low. Cook for 2 mins, then turn off the heat and leave to stand for 1 min, without lifting the lid, by which time the spinach will have wilted further and the prawns will have cooked through. Gently fork together to combine the rice, spinach and prawns. Serve immediately.

3 Vaucher Petit Chablis Burgundy A perfect partner to prawns and spinach with a little bite and full flavour.

Prawn & spinach biryani Prep: 15 mins Cook: 15 mins Ingredients 400g can chopped tomatoes 2 tbsp vegetable oil 1 large onion, halved and thinly sliced 1 red chilli, deseeded and thinly sliced 15g fresh root ginger, peeled and finely chopped 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground turmeric

½ tsp ground nutmeg 225g basmati rice, rinsed pinch of salt 300g baby leaf spinach, washed and roughly torn 225g peeled, raw tiger prawns, thawed if frozen Method Drain the tomatoes in a sieve over a heatproof measuring jug, then set aside.

Bring a kettle of water to the boil.

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Prep: 30 mins Cook: 1 hr SERVES

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Indomita Chardonnay The lighter style of this creamy Chardonnay will break down the cake flavours to be really enjoyed.

Gooseberry streusel cake with elderflower syrup 44

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Ingredients 600g fresh green gooseberries, stalks removed 2 tbsp elderflower cordial 300g caster sugar 100ml water 400g plain flour 200g ground almonds 400g unsalted butter, chilled and cubed 75g flaked almonds 75g flaked coconut Method Preheat the oven to 190˚C. Line a 30cmx23cm baking tin with baking paper.

Place the gooseberries, cordial, 100g caster sugar and 100ml water in a large saucepan over a gentle heat.

Cook the gooseberries for 4-5 mins, stirring occasionally, until they have wilted and released their juices. Strain, reserving

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the juices, and set both aside to cool.

Meanwhile, put the flour, ground almonds and remaining caster sugar in a food processor. Add the butter and whizz until the mixture is like coarse breadcrumbs.

Transfer half to a bowl, add the flaked almonds and coconut, mix and set aside.

Whizz remaining crumbs again until a smooth dough forms. Press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick base and bake for 15 mins, until pale golden.

Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mix on top and bake for 45-50 mins, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.

Simmer the reserved gooseberry juices in a small pan for a few mins until reduced and syrupy. Cool completely.

Cut the cake into wedges, drizzle with the syrup and serve with a dollop of clotted cream.

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THE GREAT TASTE OF HELLMANN’S NOW IN GRAB & GO PORTION PACKS

FOOD TASTES BETTER WITH HELLMANN’S WE’RE ON THE SIDE OF FOOD