Eat Magazine Issue 4 2021

ISSUE 4 2021

New!

The magazine for Confex wholesaler customers

The great outdoors Read our guide to maximising sales and profit now your doors can open again

Inside...

MILKING IT

Our guide to dairyfree alternatives HEALTH & WELLBEING

It’s the biggest trend for 2021

GET GRILLING

Sizzle your sales with our barbecue top tips

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

WELCOME

«

Hello AND welcome… … to the latest issue of Eat, the digital magazine created to help

Jess’s mustreads this issue

support you in managing a successful business.

For those in hospitality, 12 April heralds a new dawn as bars, restaurants, cafes and spaces to customers once again. Turn to pages 17-20 for our top tips on how you can attract customers

Home baking, page 14 At-home kits and treats to enjoy with a cuppa

»

coffee shops can open up their gardens and outdoor

and increase your margins during this incredibly important time.

We know customer demand for products that taste good and do good is on the rise. Turn to page 28 to juices, smoothies, protein bars and energy drinks can inject a healthy boost to your bottom line.

Dairy-free, page 22 Our round-up of milk alternatives

»

find out more about how stocking products such as

And there’s exciting news on page 9 that’s not to be missed!

I really hope you enjoy this issue.

BBQ Week, page 26 Celebrate all that sizzles

»

JESS DOUGLAS MARKETING & HR DIRECTOR CONFEX LTD

ISSUE 4 2021

« Eat

03

Discover a world beyond bagels & cheesecake 2/3 chefs prefer to work with Philly and highly rate its taste and performance* Education

Hotels

Food-to-Go

You Don’t Know

Restaurants & Pubs

Healthcare

FREE RECIPE BOOK

Download the free recipe books created for your sector by our team of hero chefs and get in the know

www.philadelphiaprofessional.co.uk

@PhiladelphiaProfessional_UKIE

*66% of chefs selected Philadelphia Original when asked ‘Which cream cheese would you prefer to work with as a chef?’ during independent blind taste tests with 3 competitor products, conducted by Good Sense Research in July 2020 with 101 chefs. 92% of chefs rated Philadelphia Original’s taste as 6 and above on a 9 point scale and, based on ease of spreading test, 93% of chefs stated Philadelphia Original was easy to spread.

CONTENTS

«

22 28 26 17 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

Contents

07

Shelf stockers

Our round-up of the latest must-stock products

08

Hot news

Read about Confex’s new own-brand cake range and its Food To Go Club

» FOR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw

» Creative Director Emma Bramwell

» Content Editor Kate Feasey

» Designer Rafaela Aguiar-Hill

» Head of Sales and Business Development Sally James

» Publisher

14

11

Lumina Intelligence

Expert insight on the restaurant market and what’s on the horizon

13

CORE of it

Focus on your margins with own-brand range advice

14

Bake on

How to take your slice of the home-baking action with kits and more

17 22 26 28 32 34

The great outdoors

Prep your outdoor space ready to welcome customers

Milking it

A look at various dairy-free milk alternatives

Get grilling

Make friends with the barbecue for al fresco dining

Health and wellbeing

Tapping in to the healthy eating trend for sales success

Your secret weapon

Why Philadelphia is the ultimate kitchen hero

Success story

How Sandwich Express adapted during lockdown

David Shaw To advertise, please contact Sally James on 07514 623564 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 4 2021

« Eat

05

* Nielsen Total Coverage, Fruit Carbonates, Value Abs Diff vs YA. 52w/e 02.01.21

Time to

Time to

ROUND-UP

Easy cheezy!

Easy to peel, easy to melt and a sure-fire hit with customers, Kerrymaid’s Vegan Slices are tasty and fully functional, melt magnificently and bind brilliantly. Stock up now for this summer’s barbecues.

Most indulgent Magnum

Ice cream and billionaire’s shortbread collide in new Magnum Double Gold Caramel Billionaire.

Crunchy biscuit pieces smothered in caramel chocolate coat a decadent centre of caramel sauce and creamy ice cream. Available in an under-250-calorie handheld stick format and a tub option, this is the new way for customers to treat themselves.

« WHAT’S NEW

Popping good PeaPops are the healthy, nutritious snack you need to stock. Made from chickpeas, they boast 20% protein, are high in fibre, gluten-free, vegetarian/vegan and have 60% less fat than regular fried chips as they’re popped. Available in Smoky Barbeque, Chilli and Lime, and Cheddar and Onion, in single-serve 23g and 80g sharing bags.

Here’s WHAT’S NEW A round-up of the latest new products for your outlet

Ready to Tango

Meet Dark Berry, the latest new addition to Tango’s sugar-free range. A tangy combo of raspberries and blackberries, the new variant is available across all formats.

Peace of mind

Leading disinfectant brand Dettol has joined forces with CleanedUp to launch a programme aimed at helping small businesses raise hygiene standards when they reopen. The partnership offers access to hygiene products, free hand sanitiser or wipe dispensers and enhanced cleaning training materials. Visit cleanedup.theup.co for more info.

ISSUE 4 2021

« Eat

07

INDUSTRY NEWS

»

Sweet talking Tempt your customers with the new CORE cake range, guaranteed to have them coming back for more Who can resist a slice of cake with a cup of tea?

As well as offering that all-important sweet treat for customers, cakes and bakes are a fantastic way to upsell and increase your profits, especially when you can buy them at fantastic prices.

The brand-new CORE cake range is available right now, bursting with flavour and

Find out more

priced to offer fantastic margins for you.

From carrot cake to coffee and walnut, lemon cake to Victoria sponge, the cakes are pre-portioned for ease and to minimise wastage.

The range also includes chocolate brownie, raspberry and coconut traybake, and caramel shortcake traybake, again pre-portioned.

TO FIND OUT HOW YOU CAN STOCK THE LATEST CORE CAKE RANGE, CONTACT LAUREN@CAKE-UK.COM

5 ways to boost your cake sales

1

4

Use social media

Show them off

Tempt your customers with great photos of the treats on offer and inspire them to pop down and order.

2

Offer free samples

When customers are waiting in line for their coffee, offer them a taste of your most popular cakes to tempt 08 Eat » ISSUE 4 2021

Is your display showing your cakes at their best?

Make your customers’ mouths water with the selection on offer.

their taste buds and encourage upselling.

3

Offer a deal

Look carefully at your costs and then offer

a great deal combining a hot drink and a slice of cake. Consider changing your offer regularly to include other bakes to keep customers’ interest.

5

Share reviews

If customers rave about your cake menu, share these comments on your social media and around your venue.

Focus on...

Dates for your diary MAY/JUNE

01-08

+ As restrictions ease and the UK population slowly returns to schools, universities and workplaces, now is the time to make your food-to-go offer as tempting as possible. With the Food To Go Club, you can take advantage of great prices and increase your profits.

TASTY PROFITS

The brand-new Food To Go Club is available through your local Confex wholesaler and offers powerful discounts on the leading snacks, drinks and confectionery products so

+ = meal deal you can offer them alongside a main meal to maximise your profits.

Whatever main meal you offer, turn it into a meal deal to take advantage of big discounts and increase your sales. Not only does this offer fantastic value for your customers but it also makes you stand out from your competition.

JOIN THE FOOD TO GO CLUB » Talk to your wholesaler. » Take advantage of big discounts. » Price up your meal deals.

» Display the poster. » Share on social media. » Tell your customers about

Support Dementia UK’s Time for a Cuppa campaign

10-16 National Vegetarian Week

28

International Hamburger Day

04

National Doughnut Day

14-18 Healthy Eating Week

20

Father’s Day

the deal when they order.

ISSUE 4 2021

« Eat

09

A new range of handmade cakes & traybakes.

Pre-portioned & delivered frozen for your convenience. £1000 MOQ

Contact Lauren to set up an account today: lauren@cake-uk.com

ptn

Carrot Cake - 14

Chocolate Fudg

ke - 14ptn

e Cake - 14ptn

Lemon Drizzle Ca

ke - 14ptn

Coffee Walnut Ca

- 14ptn Victoria Sponge ke - 10 per case

conut Trayba Raspberr y & Co

nie - 1x30ptn

Chocolate Brow

- 12ptn

ake Traybake - 10 Caramel Shor tc

per case - 12ptn

ble 100% Recycla Packaging e Made with Fre Range Eggs

INSIGHT

« LOOKING AHEAD survived and reached new audiences. Foodservicebranded makeaway kits appeal to a fifth of consumers, with 4 in 10 considering buying ready meals made by foodservice operators and sold through the grocery channel.

EXPERIENCE FOCUS

The good news is that 52% of consumers are very or extremely likely to visit a restaurant by June. The key to success when your doors reopen is creating experiences not easily recreated at home.

Consumers have developed habits, such as delivery, throughout the pandemic and the challenge now is to break these. Promote the socialising aspect of dining out that so many have missed.

Road to recovery As restrictions ease and operators look towards reopening, Lumina Intelligence gives an overview of the restaurant market and what’s to come

A

t the start of 2020, restaurants managed just 11.3 weeks of normal trading and had more than 40 weeks of limited trading. The effect was the total UK restaurant market value was hit with a -53% decline and the equivalent of 42 restaurant outlets closing every week.

Operators adapted with many taking a multichannel

approach, with new revenue streams including delivery and ‘makeaways’ – kits for consumers to cook at home.

And by also running smaller menus they were able to maintain product quality and consistency while managing with leaner teams in adherence to new safety guidelines.

Identifying and adopting new revenue streams has meant businesses have

Did you know?

52%

OF CONSUMERS ARE VERY LIKELY TO VISIT A RESTAURANT

BY JUNE

Recovery will be helped by continuing with the innovations borne out of the pandemic and encouraging customers to use technology in restaurants – 45% of consumers expect to use technology when dining in in the future. The consumer experience will be improved if technological solutions, such as app and website development, digital ordering and payment, and the use of QR codes, are invested in and rolled out successfully.

The knock-on effect is operators could benefit from increased sales as well as improved efficiency.

ISSUE 4 2021

« Eat

Source: Lumina Intelligence UK Restaurant Market Report 2020/21

ROAD FORWARD

11

CORE

RANGE ADVICE

As outlets gear up to welcome customers once again, it’s time to focus on your margins with CORE

N

ow that hospitality can reopen its doors, even if only serving customers in outdoor spaces, it’s time to look closely at your key lines and your margins.

BOTTOM LINE

For foodservice operators, the need to produce delicious meals while protecting your bottom line has never been more important. Offering tasty dishes that keep your customers coming back for more is a priority but it’s also

« OWN BRAND

TASTE and value essential that you protect your margins and make the most from every dish ordered.

BESTSELLERS

CORE is an own brand for the foodservice sector, ideal for pubs, restaurants, cafes, sandwich shops, schools and so many other outlets.

Developed by foodservice experts and based on the bestselling products in each category, there are more than 300 products across ambient, chilled, frozen and non-food so you can be sure to have a top-quality value offering.

Top tip REDUCE YOUR COSTS WITH CORE OWN BRAND

YOUR KEY LINES » CORE Wholetail

Scampi in Breadcrumbs 450g » CORE 10mm Coated Chips 2.5kg » CORE 7mm Coated Chips 2.5kg » CORE Sweet Potato Fries, seasoned, pre-fried and deep frozen 2.5kg » CORE Light Mayonnaise 10 litres » CORE Real Mayonnaise 10 litres » CORE Luxury Mayonnaise 10 litres

Available from your local wholesaler now ISSUE 4 2021

« Eat

13

FEATURE

» BAKING

RECIPE FOR

success P

retty much everyone has been taking comfort in the joy of home baking over the past 12 months. And it seems this new-found hobby is one that’ll stick for months to come as home baking sales continue to soar. There’s two ways you can make this work for your business: preparing kits for customers to bake at home, and offering a range of home-baked treats for your customers to take home and enjoy with a cuppa.

With research showing home baking is still hugely popular, here’s how foodservice operators can take their slice of the action 14 Eat » ISSUE 4 2021

ALL KITTED OUT

Home baking has never been so popular, so cater to this demand by providing a range of home-baking kits to suit

every demand and ability.

Individual baking kits with premeasured ingredients and a step-by-step recipe are ideal for those wanting everything to hand before they get baking. Offer a selection so customers have a choice of popular bakes, such as a classic Victoria sponge, cookies, cupcakes, shortbread and flapjacks. For a quirky option, layer the ingredients up in a jar with the recipe printed on a tag round the neck.

Don’t limit the appeal of kits to just

sweet bakes, could you offer savoury too?

Boxes containing preprepared treats ready to go straight in the oven at home are a popular no-fuss, maximum taste option. Go for bake-at-home cinnamon buns, scones, chocolate pastry twists and bagels.

Take convenience to another level by bringing the freezer into the mix. Make it super simple by preparing and freezing doughs for customers to cook at home.

Croissant, cookie and bread doughs – sourdough was the star of 2020 – work well.

READY TO GO

Offer home-baked treats to take away with a hot drink.

Comfort still rules, so think sugary, crispy

doughnuts oozing with jam and indulgent cookies fresh from the oven. The classics and retro favourites that bring comfort are still very much on the rise.

For real standout appeal, add your own twist to classic favourites, such as lemon meringue or sticky toffee cupcakes, berry crumble shortbread slices, Battenberg bites, jammy biscuits or date and ginger malt loaf.

ON-TREND

Keep an eye on social media to see what’s trending and serve up your version, but elevate it where you can.

Portuguese custard tarts and cinnamon buns are trending right now as are oldfashioned retro desserts such as ‘school dinner sponge’, vanilla sponge topped with white icing and sprinkles.

Budget-friendly and beautifully simple, it’s the new sweet treat trend that’s taking social media by storm.

ISSUE 4 2021

« Eat

15

MAIN + SNACK + DRINK

ASK YOUR CONFEX WHOLESALER ABOUT THE BENEFITS OF THE FOOD-TO-GO CLUB AND SIGN UP TODAY!

£

3.99

NEW

Offer subject to availability. Varieties as stocked.

The

FEATURE

» AL FRESCO

GREAT

OUTDOORS As 12 April heralds the day that beer gardens and outdoor spaces can open again, here’s our guide on how to attract customers and kick-start those allimportant sales

T

he news that customers could return to drink or dine al fresco from 12 April sent shock waves through the hospitality sector, with many looking for ideas on how to make the most of these essential spring sales.

UPGRADE OUTDOORS

If you already have an outdoor area set up, look at it carefully. Does it need some TLC to update it for the warmer months? Here’s our checklist of things to consider to give your outdoor space a more premium look and feel.

» ISSUE 4 2021

« Eat

17

FEATURE

» AL FRESCO heating when the temperature drops too.

Heaters

Explore patio heaters to keep customers warm – just make sure you factor in their running costs to your overheads.

Plants

It doesn’t have to cost the earth to transform your space into an oasis.

Look for planters with hardy evergreen shrubs or flowering plants, even Astroturf for a minimal-effort option.

TAKE THE BAR OUTSIDE

Top tip Dining pods or cabins

Far from a low-cost option, enclosed pods, huts, igloos and cabins can make your outdoor space weather-proof and enable social distancing with style – and allow you to charge a premium for the privilege. Plus they provide a sought-after novelty factor.

Parasols

Is it worth investing in new ones to create a slick, contemporary look outdoors?

Or would a floating sail be

18 Eat » ISSUE 4 2021

OFFER MARSHMALLOWS OR S’MORES KITS TO TOAST AT THE FIRE PIT AND DRIVE UP INCREMENTAL SALES

more cost-effective. Look at options for shelter from the rain as well as shade from the sunshine.

Lighting

Make your outdoor space magical with fairy lights, solar lamps, lanterns and LEDs, which will also make your outdoor space transition from day to night.

Fire pits

Not only do these create atmosphere as the night draws in but they offer

Could you create a dedicated bar outdoors with fridges containing bottles, cans and cartons?

Take orders and relay them to the kitchen with walkie talkies to cut down on trips to and from the kitchen.

Stock the bar with baskets of snacks and confectionery – make it extra-special with pre-made bags of pick and mix sweets for children.

Could you really deliver the wow factor by adding a

NO OUTDOOR SPACE? NO WORRIES You can still cash in on the relaxed restrictions by offering a great food-to-go offer. From breakfast rolls to Sunday lunch, barbecues to burritos, encourage customers to pick up food en route to a local park or after a walk by sharing your offer on social media.

Top tip COULD YOU PLACE BLACKBOARDS AND CHALK CLOSE TO TABLES AS AN EASY WAY TO OCCUPY YOUNG CUSTOMERS?

slushie machine, ice cream machine or coffee machine?

GREAT SPORT

Could you set up a projector or rolling screen outdoors to follow the big sports events?

Sports fans have missed the atmosphere during big events, so make sure you shout about it on social media, team it with a themed menu and drinks offer, and you’ll have a winning result.

BOOST YOUR MARGINS Offering food with the healthiest margins will be key. Think fast food or street food with style, such as hot dogs, loaded fries, nachos, hog roasts, pizzas and BBQ burgers, chicken and vegetarian options. All of these are relatively low cost to set up and serve but can sell at a premium, especially when teamed as an offer with house wine, a pint

or bottle of lager or a pitcher of cocktails or mocktails.

CHILD’S PLAY

If you’re looking to appeal to families, it will pay to make your outdoor space safe for little ones. Could you add a low fence and a gate to keep it enclosed, and maybe add some play equipment, a bouncy castle or trampoline?

It doesn’t have to cost a

» ISSUE 4 2021

« Eat

19

FEATURE

» AL FRESCO

fortune, but happy children means happy parents, which means they stay longer and spend more.

MAN’S BEST FRIEND

It’s only natural for customers to want to bring their furry friends when sitting outside, so make sure you offer bowls of fresh water and maybe a jar of dog treats too.

PACKAGING

Cut down on washing-up costs and improve your green credentials with single-use eco packaging that can be recycled when binned.

PERFECT PICNICS

You don’t have to go to the trouble of installing tables, chairs and benches to make the most of your outdoor space. Could you offer picnics and blankets for customers to enjoy? From sandwiches

20 Eat » ISSUE 4 2021

and crisps to a full sweet or savoury afternoon tea, a picnic offer could really set you apart from your competition with premium options (such as bottles of fizz and wicker hampers) to boost your bottom line.

FESTIVAL VIBES

As lockdown restrictions ease, make the most of your outdoor space by holding festival-themed events over weekends. Line up a great menu with drinks offers and live music, and you’ll have a hit on your hands.

TAKE IT OUTDOORS FOR SPRING AND SUMMER

Make your venue the place to go by cooking al fresco too. The easiest option is to set up a barbecue or a street food-style stand. It’ll relieve pressure on the kitchen and mean you can serve more food under social-distancing working restrictions.

NEW!

Beyond a smoothie...

The only smoothie rich in Omega-3s All natural, plant-based vegan smoothie Tasty, nutritious and filling 50% of your daily omega-3s in just one serving Free From common allergens incl. lactose, dairy, soy, gluten and nuts Environmentally friendly and sustainably produced 3 delicious flavours: Raspberry, Blueberry & Sea Buckthorn

www.vegoflund.se/en

FEATURE

» DAIRY ALTERNATIVES

Milk ing it With dairy-free more in demand than ever, here’s our round-up of the most popular non-dairy milks available

SOY MILK Best for drinking on its own, poured over cereal, cooking Downside: can curdle when heated Packed with protein, rich and creamy, soy milk has a well-rounded flavour that makes a great choice to drink chilled or gently heated.

22 Eat » ISSUE 4 2021

ALMOND MILK Best for baking and desserts, smoothies Downside: not environmentally friendly Naturally sweet, low in calories with a traditional milk flavour, it has a neutral taste so doesn’t overpower other flavours.

COCONUT MILK Best for drinking on its own, cooking and baking Downside: has a distinctive coconut taste Rich and creamy, coconut milk contains a good amount of fat but very little protein.

OAT MILK Best for frothing for lattes, adding to tea and coffee Downside: can be an expensive choice With a creamy texture, and smooth taste and consistency, oat milk contains betaglucan, a fibre that allows it to foam well.

RICE MILK Best for baking, smoothies, milkshakes Downside: too sweet for use in savoury dishes Very thin and light, rice milk contains no fibre, so ideal for drinking, but when baking you may need other thickening agents.

ISSUE 4 2021

» « Eat

23

FEATURE

» DAIRY ALTERNATIVES

Here’s our round-up of some of the latest dairy-free products Arla

Innocent

Famous for its juices and smoothies, Innocent now has a dairy-free range.

There’s Almond, which is perfect in hot drinks; Oat, great for baking; Hazelnut, ideal on cereal; and Coconut, which works wonderfully in a curry.

Alpro

Alpro offers a wide range of dairy alternatives, including a specific Barista collection of four variants: Almond, Soya, Oat and Coconut. Use any of them to create amazing coffees in the same way as you would with cow’s milk by heating gently, whisking until you have a light frothy foam and slowly pouring over an espresso.

24 Eat » ISSUE 4 2021

Arla’s Lactofree range of milks is just that, lactose-free but with all the nutritional benefits and taste of cow’s milk. There’s a chocolate-flavoured milk drink, long-life and standard milk drinks, plus an organic variant to use to make warming hot drinks, milkshakes and smoothies.

DUG

DUG’s new potato-based drink is creamy, highly nutritious and has a stack of sustainability credentials to boot. It doesn’t taste of potato and works just like any other milk, whether you use it as an ingredient or to froth for coffees. It’s also naturally free from common allergens, such as lactose, soy, gluten and nuts. Available now in Original, Barista and Unsweetened.

Recipe suggestion

BLUEBERRY PORRIDGE Mix 50g rolled oats with 250-300ml DUG Original, until desired consistency reached, and heat according to manufacturer’s instructions. Add ½ tsp vanilla extract, a large handful of fresh blueberries, ¼ tsp cinnamon, a pinch of nutmeg and 1 tbsp of chopped pecans and mix well, then serve.

HERE’S TO GENIUS TASTE

DUG, our new potato-based drink is deliciously creamy, makes perfect foam in coffee, works just like any other milk and just so happens to be the most sustainable alternative on the market*..Genius, right??

0,27 - 0,31kg CO2e/kg

www.dugdrinks.com *Compared to oats, soy, rice and almond dairy alternatives, based on emissions, land use and water use. **Free from milk, soya, lactose, nuts and gluten.

SEASONAL ADVICE

» BBQ WEEK

MAKE YOUR SALES

National BBQ Week 2-11 July 2021

sizzle Now’s the time to wow your customers with delicious barbecue food, perfect for al fresco dining this spring

A

s outdoor spaces and beer gardens can open from 12 April, there couldn’t be a better time for the humble barbecue to shine.

As pubs, bars and restaurants welcome customer back, it’s clear that they need to strike the perfect balance between wowing customers with innovative, creative menus and ensuring margins are as healthy as can be as they are unable to open up fully.

This is where the barbecue

26 Eat » ISSUE 4 2021

really comes into its own.

Not only does food cooked on the barbecue taste delicious but the sight and smell of the sizzling grill will encourage others to place an order too.

While a classic burger will always hit the spot, customers will be looking for far more than traditional barbecue fare as they finally get to meet friends or family for the first time in months.

From sticky ribs to jackfruit, halloumi to prawns, slowroasted meats and exciting sides, now’s the time to wow with your alfresco dining.

Top tip CHEAPER CUTS LIKE BRISKET OR FEATHER BLADE CAN BE SLOWROASTED, THEN FINISHED ON THE BARBECUE TO DELIVER A WOW WITHOUT HIGH COST

DREAM FLAVOUR COMBINATIONS »M ake prawns zing with finely chopped » » »

garlic, red chilli and parsley.

C ombine olive oil, lemon juice and garlic with a sprinkle of cardamom and cinnamon for chicken with a Middle Eastern vibe.

D rizzle beef steaks with an Asian marinade of soy, ginger, chilli and sesame oil.

D rizzle honey and a small squeeze of lemon on to hot halloumi.

» C innamon, cumin, paprika, chipotle pepper »

and maple syrup combine for jackfruit.

O live oil, lemon juice, garlic, fresh oregano and a splash of red wine vinegar on lamb.

Don’t forget the sides and sauces » Fries » Sweet potato fries » F resh breads including » » » » »

pitta, ciabatta and sourdough C orn on the cob with herb butter Seasonal salads Crunchy veg slaw R oasted Mediterranean vegetables Ketchup and mayo

Serves 10-12

ULTIMATE BARBECUE BRISKET »PREP: 30 MINS »COOK: 6 HRS INGREDIENTS Large piece of beef brisket 500-750ml beef stock FOR THE BARBECUE SAUCE 1 onion, finely chopped 3 garlic gloves, crushed 500ml tomato ketchup 100ml Worcestershire sauce 75ml lemon juice 2 tbsp brown sugar 1 tbsp malt vinegar

2 tsp Dijon mustard 1 tsp crushed chilli flakes 1 tsp Tabasco sauce 1 tsp dried thyme FOR THE RUB 2 tbsp each of chilli powder and mustard powder 1 tsp each of paprika, cumin, garlic powder, ground black pepper, caster sugar 1 bay leaf

1

Heat oven to 130˚C fan, gas 2. Make the barbecue sauce by heating the oil and cooking the onion and garlic until soft. Add the rest of the sauce ingredients, season and simmer for 20 mins. Blend until smooth.

Make the rub by mixing all the ingredients together with a pinch of salt before rubbing on to the beef and set aside.

Mix the beef stock and half the barbecue sauce in a large roasting tin. Add the brisket and cover tightly with foil, then cook for 4-5 hrs until the meat is really tender.

Char on the barbecue to finish. If your barbecue has a lid, cover and cook for 20 mins, turning carefully until lightly charred all over. Serve sliced in a soft roll with sauce on the side.

2 3 4

ISSUE 4 2021

« Eat

27

FEATURE

» HEALTH AND WELLBEING

ALL’S WELL

that eats well The healthy eating trend bubble isn’t going to burst anytime soon, so it pays to give plenty of choice for every dietary requirement

B

e it dairy-free, sugar-free or glutenfree, low-fat, lowsalt, low-sugar or protein-boosting, health and wellbeing products are in high demand.

Let’s start with the biggest health trend in recent years and one that continues to rise: veganism. Veganuary saw a record-breaking 560,000 people sign up earlier this year and many of those continue to choose vegan options beyond January. And with Deliveroo stating its vegan takeaway orders rocketed by 163% between January 2020 and 2021, according to The

28 Eat » ISSUE 4 2021

Vegan Society, you need to get onboard, if you haven’t already.

CLEAN EATING

Plant-based eating is becoming more mainstream but vegan options shouldn’t just be about replacing or replicating the meat factor.

Though there is some demand for plant-based alternatives to meat dishes, consumers are increasingly looking for choices that put vegetables at the heart and that have short, ‘natural’ ingredients lists that are easily understandable.

Make sure your vegan offering is visually appealing and tastes good, with a balance of flavours and different textures, and the right amount of protein.

An easy starting point is breakfast as consumers

considering moving towards a vegan diet often start with the first meal of the day. Try vegan waffles or pancakes with a fresh fruit sauce, banana cinnamon rolls, tofu scramble or a vegan breakfast burrito filled with scrambled tofu, black beans, salsa and avocado, packed with protein for a great start to the day.

Plant-based snacks are huge right now. Pea crisps, protein bars, jerky… having a readymade selection, such as new Pea Pops and Eat Natural protein bars, or home-made choices is key to meet this increasing demand.

THE GUT OF IT

Considering that 70% of the body’s immune cells and 90% of serotonin are found in our gut, it pays to focus on dishes that support gut health for overall health and wellbeing.

Think reduced-fat and sugar, plant-based, lean-protein and high-fibre foods. Try including

fermented ingredients, such as yogurt, miso and kefir, and high-fibre ones, such as beans, oats, berries and bananas, in your dishes.

Yogurt, miso and kefir are all top probiotic foods too, as are kombucha, sauerkraut, Cheddar, Swiss cheese and green olives, which are essential for a healthy gut.

Products containing kefir and kombucha are now readily available.

BODY AND MIND

Mental health is front of mind right now and people are increasingly turning to solutions for general wellbeing that they can manage themselves through diet.

There are a number of natural ingredients that have been linked

Happy gut

to reducing anxiety, boosting the wellbeing feeling and providing energy. Try sugarfree options, natural energy drinks and take a look at adaptogenic drinks. Getting the name from their ability to adapt to what the body needs, adaptogens is a group of certain herbs – including rosemary, ginseng and aloe vera, and some mushrooms – which can help with stress relief and also act as a stimulant, being a healthier alternative to caffeine and sugar.

TIME FOR CBD?

CBD has been around in health supplements for a while but is increasingly being added to food and drink because of its potential therapeutic uses and wellbeing effects. As public awareness increases, it may be worth trialling CBD-infused products to give your venue standout

ISSUE 4 2021

« Eat

» 29

FEATURE

» HEALTH AND WELLBEING

OAT PROTEIN BARS Mix 90g rolled oats, 120g oat flour, 1 tsp each of cinnamon and baking powder and ¼ tsp of salt in a bowl. In another bowl combine 2 mashed bananas with 60ml soy milk and 1-2 tbsp of maple syrup, then pour over the dry ingredients and mix well. Spoon the mix into a baking dish, making sure it’s about 3-4cm thick, and sprinkle over toppings such as whole and chopped nuts, seeds or chopped dried fruit. Bake for about 20 minutes at 180˚C until firm and lightly golden, then slice, cool and serve.

appeal. If you want to bake with it, use it with strongertasting ingredients, such as chocolate, as it doesn’t taste particularly good.

SUPERCHARGED

For years we’ve known about the benefits of superfoods in our diet – mainly to support immunity – and that hasn’t changed. What’s new is going back to basics by using turmeric and ginger. Team with citrus fruits for solid immunity boosting.

You can’t go wrong with

30 Eat » ISSUE 4 2021

using good old-fashioned fruit and vegetables either.

After all, they’re the first thing people think of when choosing healthy options and are a key driver of sales. How quick and simple does that make it for you? Ways to include them on your menu are endless – crisp salads, fruity juices, flavour-packed smoothies and sandwiches bursting with freshness. Or simply a bowl of fresh fruit or a snack of fresh veg with a protein-packed dip. Find a way to throw in vitamin

Makes 12

D-rich mushrooms and you can’t go wrong.

FREE FROM…

When it comes to excluding certain food groups, 1 in 10 people say they avoid at least one food group because of lifestyle choices and they perceive free-from products to be healthier than their conventional counterparts.

See if you can extend your ‘free-from’ offering beyond the usual gluten and dairy to show awareness. Offer wheat and egg-free foods too and make sure you clearly label them all so customers can see how you cater to a variety of dietary requirements and they can safely enjoy your dishes.

Easy Peasy eV gan Cheezy Discover Kerrymaid Vegan Slices, a truly tasty and fully functional, slice-on-slice that melts magnificently and binds brilliantly.

Learn more at Kerrymaid.com

Easy to peel

Easy to melt

Easy to love

FEATURE

» ASK THE EXPERTS

Your

SECRET

weapon

It’s the UK’s number-one cream cheese, loved for its great taste and quality, so now’s the time for professional kitchens to discover the incredible versatility of Philadelphia

K

een to show chefs, caterers and foodservice operators just how versatile Philadelphia is, Mondelēz is launching an exciting new campaign.

Led by five inspiring chefs, all at the top of their game, the You Don’t Know Philly campaign will showcase the nation’s favourite cream cheese with a variety of delicious sector-specific recipes.

“With the move to engineer menus with greater regularity and do more with less, it really is time to look again at ‘keystone’ products like ours,” said Andrew Severs,

32 Eat » ISSUE 4 2021

Foodservice Customer Manager for Mondelēz.

CHEF SUPPORT

“We’re the number-one soft white cheese brand in retail with a huge consumer following and in 2021, to coincide with hospitality reopening, we’re looking to recreate that same alchemy

with professional kitchens.

“We’ve spent a great deal of time listening to the challenges of chefs and have built a toolkit of resources and support to help inspire their menus.

In fact, we’re more committed than ever in supporting customers to understand the sheer versatility of Philly and encourage professional kitchens to get creative,” he said.

While it’s undoubtedly brilliant on a bagel, Philadelphia offers so much more for chefs and caterers to explore and as such a versatile ingredient, it helps to reduce wastage in the kitchen.

BE INSPIRED Download your sector-specific recipe book now at philadelphiaprofessional.co.uk

Led by experts

The new campaign is led by a team of chef ambassadors, handpicked for their outstanding work in their chosen sector. The ‘Philly Five’ have created a bank of Philadelphia-inspired recipes that show off its versatility, dial up taste and help chefs do more with less.

Nicole Pisani, Head Chef, Gayhurst school, Hackney A school food trailblazer, Nicole trained under Ottolenghi before making the switch to school catering.

She is passionate about food and improving the quality of school meals.

STAR DISH Sweet potato Philly curry

STAR DISH Chicken, smoked ham hock and Philly suet pie

Jonny Pons, Head Chef, The Kingham Plough, Chipping Norton Flying the flag for pubs and restaurants, Jonny has trained under renowned chef David Kelman and worked his way up through the kitchen ranks.

Gareth O’Hara, Head Chef, Sunrise of Cardiff Industry award-winner Gareth is an expert in healthcare catering with an in-depth knowledge of nutritional needs and ability to shape menus around specific requirements.

STAR DISH Vanilla Philly panna cotta with poached plums

Jessica Ayling, Food-To-Go Manager, Itsu (Grocery) Jessica has revolutionised menus in the food-to-go sector, pushing boundaries and launching new products while always embracing new concepts and trends.

STAR DISH Falafel and Philly mezze wrap

Dean Crews, Group Executive Chef, Kew Green Hotels With classical training and a genuine passion for food, Drew has worked for Kew Green Hotels for 20 years. His knowledge of the hotel market is second to none.

STAR DISH Roasted lamb leg filled with roasted Moroccan Philly stuffing

ISSUE 4 2021

« Eat

33

F

‘WHAT ELSE CAN I DO?’ When Covid-19 hit in March 2020, this is the question that Sandwich Express owner Martin Drury asked himself again and again before dramatically changing his business in order to keep trading

34 Eat » ISSUE 4 2021

or Martin Drury, owner of Sandwich Express in Ellesmere Port – which operates a fleet of sandwich vans that deliver freshly baked food and coffee to local offices and a sandwich shop – Covid-19 was initially catastrophic.

When lockdown measures were imposed, Martin had to halt all the vans and close the shop door, and his loyal customers disappeared overnight.

“It all just stopped and we had to park all the vans,” he says. “We thought, ‘what do we do?’. All but three of our 36-strong team were furloughed and we had stock sitting there with nowhere to go, which was going to go out of date.”

After a lot of thought, Martin and his two team members came up with the idea of creating food boxes for customers to buy. They adapted the website and

CUSTOMER STORY

added online ordering, which proved to be a wise move.

“The food boxes were so hugely popular that we had to order more stock,” Martin says.

As they were such a hit, Martin teamed up with his vegetable supplier and offered veg boxes too. Fuelled by the success of the boxes, they diversified again by offering afternoon tea boxes, which flew out, selling 300 for VE Day celebrations alone.

LONG HOURS

When lockdown restrictions were lifted, the food box trade died off. As they had been able to continue trading through lockdown, albeit in a different way, and had been able to furlough staff and were eligible for government support, Martin was able to pay off creditors so the business emerged after lockdown in good shape.

“It nearly killed us though,” says Martin when thinking back to the long hours worked with just three staff, himself included. He admits that he also roped in his wife with the promise of buying her Airpods, which she’s still waiting for…

Martin was also able to get the vans back on the road, but to save costs he combined two van rounds into one leaving several vans sitting idle in the depot. Thinking ahead, Martin made the decision to sell three of the

vans and put the money to one side for future van purchases. Until then, in a demonstration of how important building strong relationships with suppliers is, Jiffy, which specialises in manufacturing purposedesigned vehicles, has offered to lend him a van and build him another.

“There’s always a way,”

» SANDWICH EXPRESS

Top tip MARTIN’S ADVICE? “KEEP GOING AND GOING DON’T STOP. THE IDEAS WILL KEEP COMING”

says Martin. “It’s essential for businesses to look at the resources they have and think outside the box.”

Another of Martin’s bright ideas was to team up with one of his suppliers, wholesaler Dunsters Farm, to become its panini supplier for schools. This, of course, stopped when the schools closed but as soon as they reopened, Dunsters Farm put in an order for 800 paninis.

POWER OF SOCIAL MEDIA

Martin credits a lot of their success to social media, particularly Facebook, when it came to spreading the word about their offer, using Facebook Live to promote their food boxes.

“Facebook was massive for us; we went from 2,000

ISSUE 4 2021

»

« Eat

35

CUSTOMER STORY

» SANDWICH EXPRESS

“Just Eat has been amazing... As soon as we joined, we were really busy and tapped into customers we’d never had before”

History

likes before the first lockdown to 5,000 now,” he recalls.

“We even had a lady who ordered one of our food boxes and opened it on Instagram, talking about everything in the box. That really helped raise our profile.”

PARTNERSHIPS

Another key partnership for Sandwich Express was Just Eat. Martin explains that they weren’t sure about using delivery platforms but is so glad they decided to go for it.

“Just Eat has been amazing – it’s a great tool to use.

As soon as we joined, we were really busy and tapped into customers we’d never had before. Our food boxes are so popular and Just Eat has helped us get a really good name in the area. Yes they charge a fee, but it’s

36 Eat » ISSUE 4 2021

easy to balance it out and make on it, simply by adding a delivery charge.”

FUTURE PLANS

So with his business so well-known now in Ellesmere Port and the sandwich shop running successfully, what’s next for Martin?

“When we close at 4.30pm, I just want to keep going,” says Martin. “I’ve been thinking that we’ve got this 3,000sq ft kitchen that stands empty after we close every day, so why not put it to good use?

“Lots of businesses now have dark kitchens, so by using a tool such as Just Eat we don’t need a shop front.

This is another way to keep going and use everything we’ve got to create another business.”

Sandwich Express was borne out of a family bakery business set up

by Martin’s greatgrandfather in 1918.

The business as it is today was started in 1994 and with its food freshly baked and cooked daily, customers get the best-quality, freshest food delivered.

Top tip MARTIN’S ADVICE? “EVEN WHEN THINGS FEEL BLEAK, LIKE THEY DID IN MARCH 2020, THERE WILL ALWAYS BE A WAY FORWARD. LOOK AT THE RESOURCES YOU HAVE AVAILABLE AND THINK OUTSIDE THE BOX”