ISSUE 1 2020
New!
The magazine for Confex wholesaler customers
Inside... KEEN BEAN
Get creative with coffee DRY JANUARY
Soft drinks are the way forward
BOUNCE BACK
How to survive and thrive during Covid SUPPORT THE SUPPLY CHAIN
Ways you can help your local wholesaler
Veganuary Why plant-based dishes are a huge opportunity
WELCOME
«
Hello AND welcome… … to the very first issue of Eat, the brand-new digital magazine created to
Jess’s mustreads this issue
support you in running a successful food and drink business. I’m sure you’re probably wondering where the magazine has come from...? Your local wholesaler is Confex are committed to supporting you, your business and your wholesaler in any way we can.
Veganuary, pages 16-18 Ideas and simple swaps on serving up exciting vegan fare
»
a member of wholesale buying group Confex, and we at
This year has been the toughest the hospitality industry has ever faced. Closing your doors and adapting your business has tested your resilience and your courage again and again. We recognise how hard 2020 has been and we’re here to help products and trends to boost your profits.
Coffee, pages 22-23 Get creative with caffeine
»
with pages bursting with the latest news, insight, advice, Whether you own a cafe, coffee shop, restaurant or pub, run a school or care home kitchen, or offer fast food or food to go, there’s inspiration and advice for everyone. I hope you enjoy the first issue!
»
Dry January, pages 27-28 A sophisticated approach to revitalising soft drinks
JESS DOUGLAS MARKETING & HR DIRECTOR CONFEX LTD
ISSUE 1 2020
« Eat
03
DISCOVER THE
RANGE
From classic favourites to more adventurous creations, the GARDEN GOURMET® range of plant-based protein options have been designed to inspire. VE
G AN
VE
VE
G AN
G AN
GARDEN GOURMET® Sensational™ Burger
GARDEN GOURMET® Mince
GARDEN GOURMET® Fillet Pieces
• A meat-free burger that looks, cooks and smells incredible. With a taste this juicy, you won’t believe it’s vegan! • A frozen product – ready to use from frozen or defrost • Supplied as 3x2kg (each 2kg contains approximately 17-18 x 113g burgers)
• Incredibly versatile and easy to prepare, the Mince is perfect for vegan-friendly creations • A frozen product – ready to use after heating • Supplied as 2x2kg (each 2kg contains approximately 26 servings of 75g)
• Suitable for vegans and with the unique look and texture of chicken, the Fillet Pieces offer amazing versatility for a wide range of dishes • A frozen product – ready to use from frozen or defrost • Supplied as 2x2kg (each 2kg contains approximately 26 servings of 75g)
TARI
GE
VE
VE
GE
TARI
AN
G AN
AN
VE
GARDEN GOURMET® Vegan Meatballs
GARDEN GOURMET® Breaded Fillet
GARDEN GOURMET® Burger Deluxe
• A great meat swap-out, these quick and easy to use meatless meatballs work well in everything from pasta dishes to sub rolls • Supplied as 2x2kg (each 2kg contains approximately 142 x 14g servings)
• With a delicious crispy crumb, the Breaded Fillet has a great bite and amazing texture • A frozen product – ready to use from frozen or defrost • Supplied as 2x2kg (approximately 44 fillets in total with each 2kg bag containing approximately 22 fillets)
• Made with a mixture of the finest spices, the barbeque flavour of this vegetarian burger is simply irresistible. It offers an exciting twist on the traditional burger for vegetarians and non-vegetarians alike. • Supplied as 2x2kg (each 2kg contains approximately 22 burgers)
To discover more about why GARDEN GOURMET® is the perfect plant-based partner for your business, get in touch:
Email: learn.more@uk.nestle.com | www.nestleprofessional.co.uk/garden-gourmet Serving Suggestions. GARDEN GOURMET - ® Reg. Trademark used in agreement with the Trademark owner
CONTENTS
20
22
«
16
12 27 Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.
» FOR CONFEX LTD Jess Douglas
» FOR THE BRIGHT MEDIA AGENCY
» Content Director Stephenie Shaw
» Creative Director Emma Bramwell
» Content Editor Kate Feasey
» Designer Rafaela Aguiar-Hill
» Advertising Sales Manager Gary Simpkins
» Publisher
Contents
07 08 11 12
Shelf stockers
Our round-up of the newest products for your kitchen
News and insight
Support your wholesaler and trends for the new year
Expert analysis
What does the future hold for foodservice?
Covid-19: how to thrive
As lockdown restrictions continue, here’s our guide to adapting your offer
16
New year: Veganuary
Could plant-based meals be the future for foodservice?
20 22 24 27
Are you Covid compliant? How to keep your venue spotless and germ-free
Five ways with... coffee Innovative ideas for the nation’s favourite bean
Touch of quality
Top tips from Unilever Food Solutions’ James Birch
Dry January
Delight your customers and make the most of the soft drinks opportunity
30
Festive flair
Transform classic dishes into seasonal sensations
David Shaw To advertise, please contact Gary Simpkins on 07947 902263 or sales@thebrightmediaagency.com
Get in touch
WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH: EAT@THEBRIGHTMEDIAAGENCY.COM
ISSUE 1 2020
« Eat
05
CATER FOR ALL
WITH THE UK’S NO.1
GLUTEN FREE GRAVY
^
Find out more at ufs.com/knorrprofessional Support. Inspire. Progress. ^Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). *Department on Health UK 2017 salt targets. **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II)
ROUND-UP
« WHAT’S NEW
Flipz go festive
Walkers The Power of Sausage Roll Combining two of the best snacks out there is Walkers’ new The Power of Sausage Roll crisps. Not only are the bags perfect as part of a lunch deal or simply as a snack on the go but Walkers has teamed up with LadBaby and The Trussell Trust too, with 5p from every pack sold going to the charity.
CORE HANDY ANTIBACTERIAL SPRAY Make cleaning a breeze while safe in the knowledge that you’re staying Covid compliant with CORE Handy Antibacterial Spray. It acts as a hard surface sanitiser, cleaner and degreaser, with a kill time of 30 seconds.
Combining sweet and savoury in snack form, Flipz pretzels are taking on a new festive form with the addition of Christmas-themed, shaped pretzels in every pack. Available in the bestselling Milk Chocolate and White Fudge variants, this seasonal launch from Flipz will drive incremental sales among snack shoppers during the crucial Christmas sales period.
Here’s WHAT’S NEW A round-up of the latest must-have products
Ribena adds some sparkle
Swizzels Squashies Swizzels, the bestselling sugar confectionery brand, has revealed a brand-new addition to its popular Squashies range – Rhubarb & Custard. It’s a well-loved flavour combination in traditional sweets and in comfort foods, such as pies and crumbles, making this launch a must-stock.
Aimed at customers looking for a new flavoured fizzy drink, Ribena has introduced Ribena Sparkling. Still bursting with vitamin C, Ribena Sparkling is available in two flavours – Blackcurrant and Raspberry – and a variety of formats including cans and bottles, ideal for your venue’s chiller.
ISSUE 1 2020
« Eat
07
INDUSTRY NEWS
»
Vaccine boosts confidence Visit here
As news hit that a vaccine has been developed for Covid-19, confidence levels in the hospitality sector increased. Lumina Intelligence’s weekly Hospitality Leaders Poll
showed 70% of respondents from 172 restaurant, pub and food-to-go operators said they were confident it would mean an end to lockdowns and a brighter future for their business.
VISIT GOV.UK/GOVERNMENT/PUBLICATIONS/COVID-19-GUIDANCE-FOR-FOODBUSINESSES TO KEEP UP TO DATE WITH COVID-19 GUIDELINES FOR YOUR BUSINESS
Wellbeing’s a winner for 2021 Demand for food with added health benefits will continue to soar during 2021. Look to emphasise the goodness in your dishes by referencing vitamin levels or superfoods, such as kale, avocado, quinoa and rhubarb. Don’t forget your drinks offer too. Kombucha, a fermented, lightly effervescent, sweetened black or green tea, packs a probiotic punch.
Shout about it Whether you can throw your doors open or are delivering dishes, social media is your secret weapon when it comes to sales – and it’s free! Here’s our top tips. Use social media to communicate your festive plans, such as opening times, themed dates, premium offers or special menus for Christmas Day, Boxing Day and New Year. Post regularly in the lead-up to key dates to
»
»
08
create anticipation and excitement. Use key hashtags related to an awareness day or event you’re supporting to join conversations on social media and promote your outlet. Share reviews from customers on your social media channels to increase awareness. Run a competition for those who like and share your posts to widen engagement. Take great photos – make your followers’ mouths water!
»
» » »
Dates for your diary JANUARY
06
National Shortbread Day
Premier Foods offers some advice for an uncertain Christmas
20-26
Mark Rigby, Executive Chef at Premier Foods, gives his top tips for a Christmas like no other to attract those customers » Shift your squash and Stilton wellington
25
focus from corporate and large group events to families. Consider options such as children’s festive menus and sharing dishes to encourage people to eat out or enjoy take-home dishes. Offer a traditional Christmas meal with an array of exciting side dishes to increase sales. Have a range of vegetarian and vegan options on your menu, such as butternut
»
» »
or for vegans, jerk black bean and potato curry. Make stocks and gravies in advance and freeze them. Save time by using Bisto as a base for gravy, adding meat juices, seasoning, wines and spirits and vegetable water for the best flavour. Use leftovers to create a range of popular dishes and add them to your specials board the day after. Offer hot and cold fruit and chocolate desserts and add a festive twist to the classics, such as a clementine sauce.
»
»
Sugar Awareness Week
Burn’s Night
27
International Chocolate Cake Day
30
National Croissant Day
»
January is Veganuary all month long – check out pages 16-18 for inspiration » ISSUE 1 2020
« Eat
09
INDUSTRY NEWS
»
Talking Wholesale
Wholesalers ask customers to ‘help us help you’ this winter Wholesalers have been among the unsung heroes of 2020, working around the clock to support customers. Here’s our guide to working well together “Our foodservice customers have been hit really hard this year and our hearts have gone out to them. Sadly, the wholesale sector has felt the impact too.” Tom Mathew, a director of family-run Dunsters Farm, a Bury-based wholesaler serving the north of England, knows only too well the challenges being faced by the wholesale sector. “While many sectors received support from the government in grants, rates relief and other support, the wholesale sector has been forgotten. As our customers’ businesses closed overnight, wholesalers saw thousands of pounds worth of stock potentially going to waste. Without the income from the commercial sector – cafes, bars, restaurants, coffee shops
10 Eat » ISSUE 1 2020
– the vital supply chain we provide for schools, hospitals and care homes is at risk.”
EXTRA MILE
Throughout the pandemic, wholesalers worked tirelessly to support customers with deliveries, adapting opening hours and products to suit. “We pride ourselves on going the extra mile for our customers,” said Tom. “One of our customers messaged one weekend to let us know that his school kitchen had to close because of a positive Covid case, but he still had to provide a significant number of free school meals. We knew how critical this was, so our team worked through the night, collecting fresh fruit and pre-packaged sandwiches and snacks to deliver in time for the customer.”
HOW YOU CAN SUPPORT YOUR WHOLESALER NOW
1
Communicate with us
When you know how you plan to operate as lockdown measures ease, talk to us. If you can share your plans, we will do our best to ensure we have the products you want, when you want them.
2
Be flexible
When you’re adapting your business to survive in unpredictable circumstances, such as offering takeaway options, remember that others may be doing exactly the same. We will always try our best to get you the stock you need, but bear with us.
3
Talk to us early
The more notice you can give us, the better!
INSIGHT
« LOOKING AHEAD
Hospitality operators innovate to stay ‘open for business’ Creativity and innovation have seen foodservice ride out the first lockdown and stands us in good stead for the second, says Sarah Coleman, Insight & Communications Director at Lumina Intelligence
T
he original lockdown in March came as a shock to us all – consumers and foodservice operators alike – as we were forced to adapt to restrictions that were unprecedented in our lifetimes. Many operators had no other choice but to shut up shop, without delivery or takeaway capabilities and/or without experience of running a kitchen under social-distancing conditions.
NEW ROUTES
Over the weeks that followed we saw the industry open back up to some extent, even before 4 July, as operators innovated and found new routes to market and new ways of doing things, including meal boxes, online cookery classes,
pubs offering delivery, coffee shop subscription models and the adoption of click and collect models.
LIFELINE
Back in March, Lumina Intelligence’s Operator Data Index revealed that 55% of branded operators completely closed their operations at the start of the lockdown, including national players such as McDonald’s, KFC and Pret A Manger. Conversely, in lockdown
Did you know?
2.0, we have found that just 15% of branded operators completely closed their doors. Regulations allowing dine-in businesses to provide a takeaway service without having to go through a planning application have been reintroduced for the second lockdown and there is the suggestion that this could become a permanent change, giving operators a valuable lifeline.
LOCKDOWN 1 BRIGHTER FUTURE OF Although the challenges BRANDED continue for the hospitality OPERATORS industry, it is clear that CLOSED its resilience, passion THEIR DOORS
55%
and creativity stand LOCKDOWN 2 proud. The recent news of vaccine developments OF will, hopefully, provide BRANDED OPERATORS a valuable light at the end of the tunnel to CLOSED THEIR DOORS our industry.
15%
ISSUE 1 2020
« Eat
11
FEATURE
» ADAPT YOUR BUSINESS
BOUNCING back Source: Lumina Intelligence Decoding the post lockdown eating out market: five factors to consider Whitepaper September 2020
As life continues to change around us one thing is for certain: if you haven’t already adapted your business to meet changing demands, then now is the time
I
t may seem like it’s all doom and gloom at the moment, but there are definitely pockets of opportunity out there for operators, it’s just about identifying them and tweaking them to fit your business and your customer base. Those operators working in fast-food outlets, cafes and coffee shops in particular can maximise on the current customer need for speed, convenience, value and as little contact as possible. Here’s a selection of ways to pivot your business and succeed.
12 Eat » ISSUE 1 2020
DELIVERY IS THE WAY FORWARD Delivery is the one area that grew during lockdown and is predicted to continue on an upward curve as people increasingly choose it to remove the need to leave the house. The times when people ordered food for delivery as a treat at the weekend are gone; they are now demanding food delivery at any time
and any day of the week. For those who remain working from home, you could provide contactless breakfast and lunch deliveries. A box containing a pastry, savoury breakfast muffin or granola pot with a fresh juice or smoothie and snack bar for elevenses could be a hit. For lunch options, perhaps a fresh soup pot, sandwich,
Top tip
CLEARLY COMMUNICATE ALL THE MEASURES YOU HAVE IN PLACE TO REASSURE CUSTOMERS THAT YOUR VENUE AND OPERATIONS ARE COVID-SAFE
panini or jacket potato with cake or fruit and a drink is just the ticket. Providing all they need without them having to leave the house is a winner, plus brekkie or lunch from their favourite place helps customers feel a sense of normality. Recreating popular items from your menu for people to enjoy at home is guaranteed to impress. There’s still a significant number of people reluctant to venture out but
are missing their favourite foods. Giving them what they want delivered straight to their door is a sure-fire way to keep their custom, no matter what lies ahead.
ISSUE 1 2020
« Eat
» 13
FEATURE
» ADAPT YOUR BUSINESS
MADE FOR SPECIAL OCCASIONS
GET CREATIVE AND APPEAL TO THE NEW NORM With 86% of consumers saying they missed eating out* there remains an opportunity for operators to encourage and welcome customers into their venue. Consider any seasonal opportunities coming up, however big or small, and how you can shape your offer to excite your customers. Heaters and covers mean you can offer seating outside whatever the weather. Add candles or fairy lights to your outdoor space to make it atmospheric and share your venue on social media. 14 Eat » ISSUE 1 2020
So many will have spent birthdays and special occasions in lockdown, but now you can create occasions for customers to relish. Offer treat boxes or a birthday freebie, which has the added benefit of raising your profile and
reputation. Be inventive and business-savvy by pulling occasions out of thin air such as ‘Banish the Blues Mondays’, offering a selection of sweet treats to lift people’s spirits, lunches delivered to work or afternoon teas.
HITTING THE ROAD Got a van? Then you go to them. Rather than staying in just one site, move around. Park up in residential areas and outside businesses that need workers on-site. For the risk averse this is perfect: tasty food and drink on their doorstep. Add value and increase sales by introducing items you didn’t sell before lockdown, even if it’s simply a range of soft drinks, snacks or chocolate bars. Advertise your changes on social media and encourage people to contact you if they would like you to visit them where they live or work.
WHO CAN RESIST A GREAT OFFER? As consumers tighten their purse strings, what offers can you promote? A free hot drink with any hot food order, buy one sandwich get one half price, or a free cake with a hot drink is bound to grab attention. Could you offer an adaptation of the Eat Out to Help Out scheme on your quietest days of the week?
THE POWER OF GIFTING Offering gift vouchers is an effective way to get people through your door, whether in reality or virtually. The money stays in your business and the recipient has an occasion to look forward to – it’s a win-win.
ISSUE 1 2020
« Eat
15
SEASONAL ADVICE
» VEGANUARY
There’s a huge opportunity on the horizon for operators to drive up sales and welcome a whole new customer base and it’s called Veganuary
NEW YEAR I
Put eggs to one side...
… and instead crumble up some tofu, season it and heat in a pan in a little oil. Serve up with vegan sausages and bacon and, hey presto, you have a vegan breakfast. 16 Eat » ISSUE 1 2020
Top tip ADD TURMERIC TO MAKE THE SCRAMBLED TOFU YELLOW!
t’s the trend that keeps on giving. Yes, veganism is here to stay and getting onboard will not only see an uptake in your sales but an increase in footfall and reputation as well. Here are a few stats for you. According to the Sainsbury’s Future of Food Report, vegans and vegetarians look set to account for a quarter of the UK population by 2025 and this is right across the board, not just millennials. In fact, the number of residents in care homes that adapted a vegan diet almost trebled between 2014 and 20191. The number of vegans in the UK continues to climb and never more so than in January, or Veganuary as it’s become known. This highprofile and well-respected,
trusted campaign has a credible following and provides your business with the opportunity to draw in the lucrative vegan and healthy eating crowd, so use it to spotlight your vegan offering.
EASY SWITCHES
Hit the ground running by looking at the produce you already buy in and how dishes can be tweaked to create plantbased options. Or, explore dedicated plant-based ranges such as Garden Gourmet, which includes burgers, breaded fillets, fillet pieces, meatballs and mince alternatives, which you can use to easily build a varied and exciting menu from. To inspire you, we’ve created a collection of ideas and simple swaps to get you started or to enhance and increase your vegan menu.
Simple swaps
Try these simple swaps to embrace vegan products on your menu
Did you n k ow?
1 IN 3 BRITS HAVE STOPPED OR REDUCED THEIR MEAT INTAKE*
98% WOULD RECOMMEND VEGANUARY TO A FRIEND**
MEAT FOR SOYA MINCE OR GRAINS IN BURGERS AND BEANS IN CURRIES EGGS FOR TOFU OR CHIA SEEDS – TOFU IS IDEAL FOR MEALS AND CHIA SEEDS FOR BAKING BUTTER FOR COCONUT OIL, AVOCADO OR NUT BUTTER COW’S MILK FOR ALMOND, SOY, COCONUT OR OAT MILK
Sources: 1Vegetarian for Life commissioned research; Waitrose & Partners Food and Drink Report 2018-2019; **Veganuary
MILK CHOCOLATE FOR 70%+ DARK CHOCOLATE
Overnight oats...
… is a popular breakfast option: simply mix rolled oats, chia seeds, unsweetened almond milk, maple syrup, vanilla extract and a pinch of salt together in a jar. Give it a shake and chill. Top with fresh berries, banana, sliced apple, nut butter or dried fruits and nuts ready to serve.
STANDARD YOGURT FOR ALMOND, SOYA OR COCONUT YOGURT CHICKEN FOR JACKFRUIT OR EGGPLANT A BURGER PATTY FOR A PORTOBELLO MUSHROOM
» ISSUE 1 2020
« Eat
17
SEASONAL ADVICE
» VEGANUARY
Did you know? You’ll be staggered to discover that many of the everyday products you have in your kitchen are actually vegan. Include them in recipes and have them on display for customers to grab and go
Top tip
Always check the labels to be sure but most of the ingredients you’ll have in your kitchen are vegan such as pasta, rice, peanut butter, most breads, tinned tomatoes, chickpeas, kidney beans, jam and marmalade, coconut milk, curry pastes, tomato puree, baked beans, herbs and spices, tea, coffee and fruit juice.
18 Eat » ISSUE 1 2020
ALL THESE ALL VEGAN ALL YEAR.
+62% INCREASE IN NUMBER OF VEGAN CONSUMERS* *TRULY EXPERIENCES, 2020
STOCK UP NOW
56% OF BRITS NOW ADOPT VEGAN BUYING BEHAVIOURS** **THE VEGAN SOCIETY, 2020
RANGE ADVICE
» OWN BRAND
Are you COVID COMPLIANT? With constant cleaning top of everyone’s list, there’s one place to turn to for reassurance, quality and great value…
N
ow more than ever, cleanliness is a top priority for everyone, particularly operators working in foodservice. It’s essential that you get the balance right between quality and value so you can protect your margins as much as protect your staff and customers. With CORE, your foodservice wholesaler’s own-brand range, there are a whopping 27 cleaning products in the range all ticking the box for value and top quality. Not only will they keep your venue sparkling clean but they’ll also ensure it’s Covid compliant. From handy antibacterial spray to bactericidal soap, toilet cleaner to floor gel, you can rest assured your venue is in the safest hands.
Below, left to right CORE Window & Glass Cleaner, 750ml; CORE Oven Cleaner, 750ml
STAR PRODUCT CORE Handy Antibacterial Spray, 6x750ml Be Covid compliant with this effective antibacterial spray – the most important product for your cleaning kit.
Above, left to right CORE Bactericidal Soap, 500ml; CORE Toilet Cleaner, 1L
Left, from left to right CORE 10% Washing Up Liquid, 5L; CORE Machine Dishwash Detergent, 5L; CORE Lemon Floor Gel, 5L
With 27 items in the range, you can be sure there are products for every purpose and every budget – just ask your wholesaler for details. 20 Eat » ISSUE 1 2020
CORE
GET CREATIVE…
» COFFEE
5
WAYS WITH…
coffee Whether your customers adore an Americano or love a latte, you can be sure that coffee means big business, so here’s our at-a-glance guide to making the most of the nation’s favourite bean
2 1
Whip it up
Not just an Instagram craze, whipped coffee, also known as Dalgona, is in high demand all year round. Whip together instant coffee, sugar and hot water to make a toffeecoloured foam that you spoon over iced milk. Simple and delicious.
22 Eat » ISSUE 1 2020
Add some flavour
From vanilla, hazelnut and caramel to more unusual flavours such as toasted marshmallow, banana and honeycomb, syrups are a cost-effective way to offer new flavours and drive incremental sales. Pair a cake or cookie with each flavour for a double whammy – and double the sales!
4
Creative bakes
Whether it’s a classic coffee and walnut cake or more unusual options, there are plenty of ways to include coffee in your baking. Get creative with these dream combos that will appeal from morning to night: coffee and banana bread, coffee and pecan flapjacks, caramel apple coffee cake (below) and white chocolate cappuccino cake.
3
In the can
Designed to grab and go, chilled canned coffee has proved to be a hit with coffee fans looking for a caffeine hit with convenience. There are plenty of espresso, iced latte and flat white options to choose from, so stock up on a range of ready-todrink formats for your chillers.
5
‘Icely does it
Buy it or make it, ice cream is a real crowd-pleaser and by adding coffee, you instantly give this frozen favourite real appeal for adults. Delight customers with creamy latte-style ice creams or serve up a simple affogato – scoops of vanilla ice cream topped with a shot of espresso, grated dark chocolate and perhaps a splash of chocolate or orange liqueur.
ISSUE 1 2020
« Eat
23
SUPPLIER SPOTLIGHT
» UNILEVER
quality ALL ABOUT THE
When it comes to wowing with your winter menu, it’s all about quality ingredients, says James Birch, Customer Development Chef at Unilever Food Solutions
I
t’s essential to make the most of quality ingredients to create warming winter dishes, says James Birch, Customer Development Chef at Unilever Food Solutions. “Remember, quality always shines through and will attract customers, so don’t just look for budget options,” he says. “With roasts being a popular option, especially at this time of year, make best use of any extra preparation time by reimagining them into other dishes that will work well as a take-out or delivery option, such as a poutine [see right].”
MUST-STOCK
KNORR Professional gluten free gravy granules provide a great option for busy kitchens covering most needs, free of declarable allergens and suitable for plant-based dishes, which are in rising demand. Quick and easy to prepare, just add boiling water and simmer.
24 Eat » ISSUE 1 2020
STUFFED BUTTERNUT ROAST JOINT This easy-to-prepare recipe is a perfect plant-based alternative for a festive menu, Sunday lunch or even with bubble & squeak the day after. INGREDIENTS 1.6kg butternut squash, halved lengthways with seeds removed 100ml rapeseed oil 10g KNORR Gluten Free Vegetable Paste Bouillon 300ml boiling water 50g wild rice or quinoa 300g onions, diced Dried sage Dried thyme 15g KNORR Professional Garlic Puree 300g chestnut mushrooms, finely chopped 100g kale PREPARATION Preheat oven to 170˚C.
Serves 10
For the butternut » Drizzle with oil and bake for 20 mins, then cover with foil and bake for a further 15 mins. For the stuffing » Add the bouillon to the water and cook the wild rice until it’s soft, then drain. » Fry onions in oil with sage, thyme and garlic. » Add mushrooms,
kale and cooked rice and cook until everything is soft. » Spoon the stuffing into the part-roasted butternut, then tie the halves together with string. Bake for 20 mins until golden all over. » Remove from oven, carve into portions and serve with KNORR Gluten Free Gravy.
e ating th y e r c e r a a If you as a takeaw poutine livery option, or de ravy to the g provide for ease side
Serves 10
ROAST BEEF POUTINE Using KNORR Gravy Granules for Meat gives us the perfect key part for this twist on French Canadian comfort food. A great way to use up any roast dinner prep for a Sunday evening special. INGREDIENTS 400ml semi-skimmed milk 6 eggs 220g plain flour 1l water 20g KNORR Gluten Free Roast Beef Paste Bouillon 75g KNORR Gluten Free Gravy Granules for Meat Dishes 300g carrots 200g banana shallots 75ml vegetable oil Salt and pepper 5g thyme 100g savoy cabbage 100g green peas 500g lean roast beef
750g fresh deep-fried chips COLMAN’S English Mustard, to serve PREPARATION For the giant Yorkshires » Whisk the milk, eggs and flour together until there are no lumps. » Pass through a sieve and season. » Cover and leave for 40 mins for mixture to reach room temperature. » Meanwhile, heat large Yorkshire pudding tins with oil at 170˚C for 10 mins. » Quickly add the
Yorkshire pudding mix to the tins and return to oven for 25 mins. » Remove from tins. For the gravy » Boil water and whisk in the KNORR Gluten Free Roast Beef Paste Bouillon. » Add KNORR Gluten Free Gravy Granules for Meat and whisk until smooth, then simmer for 2 mins. For vegetables » Peel and dice carrots and quarter shallots. » Rub in oil, seasoning and thyme. » Roast in oven at 170˚C
for 30 mins. » Shred the savoy cabbage and lightly sauté. » Blanch peas. » Slice and gently reheat roast beef. » Deep-fry chips at 175˚C until golden and crispy. » Divide chips between large Yorkshire puddings. » Top with roasted vegetables, roast beef, peas and sautéed savoy cabbage. » Finish with gravy and serve with a helping of COLMAN’S English Mustard.
ISSUE 1 2020
« Eat
25
ENERGISE YOUR SALES WITH COCA-COLA ENERGY NOW
EXTRA
TASTE**
NEW
£1 PMP* *RECOMMENDED RESALE PRICE
86% OF COCA-COLA
ENERGY
SALES HAVE BEEN INCREMENTAL TO THE ENERGY SECTOR***
£ MULTIMILLION MARKETING CAMPAIGN FOR 2021
ENERGY AND NON-ENERGY DRINKERS LOVE THE TASTE OF COKE ENERGY CHERRY****
STOCK UP NOW TO FIND OUT MORE VISIT WWW.COKECUSTOMERHUB.CO.UK OR CALL CUSTOMER HUB ON 0808 1 000 000 *Recommended resale price is a recommendation only and you are free to set the price at whatever level you determine. PMP available on original and Cherry variants. **versus previous variants, excluding Coca-Cola energy cherry. ***EUROPANEL Incrementality Analysis (Household panel special analysis covering Take-home volume only) – Cumulative Since CCE Launch (May-Sep 2019 – Coke Energy launch period) ****Ipsos | Coca-Cola Energy Concept/Product Branded CLT Quant test GB; CHERRY, Summer 2019 ©2020 The Coca-Cola Company. All rights reserved. Coca-Cola is a registered Trade Mark of the Coca-Cola Company. High caffeine content. Not recommended for children or pregnant or breast-feeding women ( caffeine 32 mg/100ml). Consume moderately. Niacin ( Vitamin B3) and vitamin B6 contribute to normal energy- yielding metabolism. Consume as part of a varied and balanced diet and healthy lifestyle.
FEATURE
Softly DOES IT As more and more people shun alcohol, soft drinks are truly coming into their own. Show your customers there’s far more to non-alcoholic drinks than meets the eye this Dry January
A
h, January. The month of snowdrops, fresh starts, resolutions and Dry January. The public health campaign aims to encourage people to have an alcohol-free month to help with their wellbeing and health. It also presents an opportunity for operators to
promote an exciting soft drink offering to pull customers through the door and keep the tills ringing. Show how Dry January friendly you are with a selection of artisan mocktails, luxury hot drinks, sophisticated soft drinks and alcohol-free beers, wines and ciders.
Did you know? ADULT SOFT DRINKS IS ONE OF THE COUNTRY’S FASTESTGROWING CATEGORIES
» DRY JANUARY
THINK DIFFERENTLY
Introduce new ranges from premium brands. Fever-Tree is well-known for its innovative mixers and ones such as Smoky Ginger Ale and Spiced Orange Ginger Ale can work well in nonalcoholic cocktails. Fentimans and Luscombe are also premium brands worth stocking and can be used as they come or mixed. Could you invest in a juicer to offer healthy fresh juices? This will enable you to provide a choice of different flavours, healthy ingredients
ISSUE 1 2020
« Eat
» 27
FEATURE
» DRY JANUARY Give these suggestions a whirl to seriously maximise on the Dry January opportunity Not a pina colada
Whisk pineapple juice, coconut milk drink, fresh lime juice and icing sugar together and chill. Serve with slices of fruit to garnish. and a premium taste profile, plus customers will enjoy creating a drink, tailored to their favourite flavours. Could you create a separate soft drinks and mocktails menu? Pack it with choice so non-drinkers feel catered for and looked after. Create an experience by serving mocktails in a specialist glass and ditch the classic ice and slice garnish for fresh fruit and herbs. Keep things simple and stock a range of mocktails that are ready to serve – it’s easy and space-saving for you and impressive for customers.
Source: *BMC Public Health, 2018
SHOUT ABOUT IT
If you run a bar, shouting about the range of alcoholfree drinks you have can appeal to a whole new customer base. Use Dry January as a tool to offer special deals or even a competition to boost your bottom line even more. Promote your offer on your social media channels to capture attention and attract those thirsty customers.
28 Eat » ISSUE 1 2020
Passionfruit cooler
Pour mango juice, fresh lime juice and vanilla syrup over crushed ice in a highball glass. Top with soda water and garnish with half a passionfruit and a sprig of mint.
Mojito mocktail
Blend chopped apple, chopped cucumber, fresh lime juice and mint leaves together. Pour into a glass and top with sparkling water.
Hot, hot, hot
Did you know?
Go for a white version of the classic hot chocolate for a change: heat milk, white chocolate and vanilla extract and top with marshmallows or white choc chips and a sprinkle of cinnamon. For a flavour kick, add a splash of peppermint extract, mix in coconut extract or stir in freezedried strawberry powder. Delicious!
25%
OF THOSE AGED 16 TO 24 CONSIDER THEMSELVES ‘NONDRINKERS’ AND THE NUMBER OF ‘LIFETIME ABSTAINERS’ INCREASED FROM 9% TO 17%*
Hot not toddy
Add honey, lemon juice, ground cinnamon and ground nutmeg to a mug or glass and top up with hot tea. Stir and garnish with a slice of lemon.
2020
• 18 months total shelf life • Resealable • POS available
Source: *Absolute Value Sales Growth vs PY – IRI 52 w/e 5th Sep 2020. Pricing is at the sole discretion of the retailer. TM, ®, © 2020 Kellogg Europe Trading Limited
INSPIRATION
» FESTIVE FOOD
ADD SOME
festive flair If you’ve left it late to impress with your winter menu, check out these classic dishes with a seasonal twist
F
rom coffee shops to sandwiches to go, from school dinners to takeaway treats, there’s countless ways to delight your customers this Christmas. Here’s our at-a-glance guide to simple dishes with that special seasonal sparkle.
The ultimate toastie
Combine Camembert with crispy bacon, succulent turkey and a dollop of cranberry sauce, or quince paste if you’re feeling fancy.
Seasonal soup
This wonderful winter warmer blends together leftover turkey with noodles, veggies and a pinch of spice for added heat.
This little piggy
Sweet treats
Make cookies and truffles seasonal with a dash of mint, orange or a splash of liqueur – a great way to encourage that additional purchase. 30 Eat » ISSUE 1 2020
Drizzle pigs in blankets with honey and chopped sage or, for an adults-only option, marinate in honey, bourbon and Worcestershire sauce.
Mulled magic
Opt for white wine and mix with Madeira, lemon, apricots, honey and spices to stand out from the crowd.
