Eat Issue 8, 2022

ISSUE 8 2022

The magazine for Confex wholesaler customers

Inside...

VEGANUARY

Get onboard with advice and recipes CLEAN LIVING

Offer nutritious options for 2022 HOTTING UP

Winter warmers for those chilly days ALL AROUND THE WORLD

Global cuisine is a trend to adopt now

Living the healthy way Ideas and inspiration galore to support your customers in enjoying a healthier lifestyle for the new year

®

DELICIOUSLY FRUITY REFRESHMENT TO GO

TRY ONE TODAY

WELCOME

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Hello AND welcome… … to the first issue of Eat for 2022!

To mark the start of a brand-new and,

Jess’s mustreads this issue

hopefully, more positive year, we’re focusing on healthy living throughout this edition.

Arguably, the most popular New Year’s resolution people make is to eat and live more healthily. your customers to take a cleaner approach to food and drink to benefit their overall wellbeing.

Cleaner living, page 16 Start the new year well with nutritious dishes and products

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So, we’re here to support you in helping and encouraging

We kick off with a feature dedicated to Veganuary on pages 12-14, followed by two pages (16-17) packed with advice and inspiration on cleaner living.

If you’ve ever thought about cooking with seeds and then our guide on pages 18-19 will solve that. They’re nature’s

Warming up, page 20 Hot drinks inspiration

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been put off by not knowing quite what to do with them, tiny powerhouses, full of incredible vitamins and nutrients and so versatile – if you’re not using them already, you’re sure to wonder why you haven’t! And we finish with five ways to use lentils – another staple bursting with goodness.

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Themed events, page 24 The benefits of going global with your menus

JESS DOUGLAS DIRECTOR CONFEX LTD

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CONTENTS

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18 12

20 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

Contents

07 08 09

What’s new?

The must-stock products for your outlet

News

The latest goings-on in the industry, plus diary dates

Expert insight

» Creative Director Emma Bramwell

» Content Editor Kate Feasey

» Senior Designer Rafaela Aguiar-Hill

» Head of Sales and Business Development Sally James

» Publisher

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Katy Moses, MD of KAM, discusses how tech could be the answer to staff shortages

CORE range a winner

Reasons to use the awardwinning own-brand range

Veganuary

A look at ways to get onboard with plant-based dishes for your menus

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16 18 20

Cleaner living

How to get the new year off to a healthy start

Little but good

Give food a nutritious punch with our guide to seeds

Winter warmers

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Inspiration to liven up your hot drinks offering for those chilly days

All around the world

Themed food and drink ideas to bring in the crowds

Five ways with

Wholesome and hearty lentils – a versatile storecupboard staple

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

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ROUND-UP

« WHAT’S NEW

Vegan buns Lantmännen Unibake’s Americana has introduced three new gourmet vegan burger buns – Americana Grill Marked Vegan Brioche Style Bun, Glazed Craft Bun and 4” Americana Linseed Bun – all fully baked and sliced.

For good energy Guayusa is an exciting herbal tea base from Good Earth that’s ideal for creating refreshing and vitalising tea drinks. Made with natural fruit juice, it’s vegan-friendly and contains 80mg of caffeine (equal to a cup of coffee) for a clean and natural way to stay focused.

New additions coming soon are Guayusa White Peach & Ginger and Kombucha Original.

Here’s WHAT’S NEW

REAL range Smokin’ BBQ is the new flavour from REAL Hand Cooked Crisps, which has also refreshed its recipe so all flavours are now gluten-free and vegetarian too.

A round-up of the latest new products for your outlet

Raising the loaf Doves Farm, the UK’s number-one organic flour brand, has launched two new seeded bread flours to meet demand for seeded bread.

New Doves Farm Organic Seedhouse Bread Flour is a light bread flour mixed with organic pumpkin, sunflower, poppy, millet and golden linseeds. It can be used in bread machines or to make a hand bake and is perfect for sandwiches. Doves Farm Organic Heritage Seeded Bread Flour is a blend of organic wholemeal bread flour and ancient grain flours, expertly mixed with teff grain, sunflower, poppy and brown linseeds for a flour packed full of flavour and texture.

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INDUSTRY NEWS

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Dates for your diary

Moving forward together

JANUARY

01-31 Veganuary

06

National Shortbread Day

FEBRUARY

01

Chinese New Year

06

British Yorkshire Pudding Day

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Valentine’s Day

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A new resource has been launched by the University of East Anglia and Norwich Good Economy Commission to support hospitality workers as they

recover from the impacts of Covid-19. The Good Jobs Project is designed to help employers improve the work experience for staff by paying attention to their needs and wellbeing, which in turn helps with recruitment and retention during a difficult time for the hospitality industry.

The resource includes an infographic, handbook and video. Find out more at propelhub.org/goodjobs-project-2021/

BANISH THE BREXIT BLUES Consumers are starting to feel the knock-on effects of Brexit, with limited menus due to food and drink shortages, coupled with smaller portions and more expensive prices.

To encourage them to visit venues, they are looking for atmosphere, cleanliness and a wide menu selection, with good deals and discounts.

The golden one In celebration of Chinese New Year, Lucky Boat has launched a spectacular Golden Ticket promotion.

There are 10 to be found inside 9kg boxes of No.1 Thick Noodles and 7.7kg boxes of No.2 Fine Noodles.

Plus, a further 300 boxes contain a £30 gift card.

For full terms and conditions visit luckyboatnoodles.co.uk/ golden-ticket

INSIGHT

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he cracks caused by staff shortages are beginning to show, according to new research that revealed customer experience, particularly in quick-serve restaurants, is being damaged by the current staffing crisis.

The consumer and hospitality staff research carried out by KAM for pointOne revealed nearly two in three customers had noticed venues being short-staffed over the last three months and one in five said they’d waited longer to be seated and served than normal.

OVERLOAD

Staff are also beginning to feel the strain as more than half of those surveyed admitted customer experience is suffering in their venue due to lack of staff. The research suggests the knock-on effect of shortages is also leading to an overload of work on existing staff and subsequent stress and dissatisfaction, with an alarming 64% of those interviewed saying that working in hospitality is less enjoyable now than it was pre-pandemic.

Given current staff shortages, tight budgets and supply chain issues, pressure is mounting for operators to ensure their staff have the time and space in which to ‘look after’ customer demands and deliver the experience their customers

« KAM MEDIA

Is tech the answer?

“Could time-saving technology help venues to combat staff shortages?” asks Katy Moses, MD of KAM expect. Staff only have a finite amount of time, so it’s critical they are focused on the areas that will deliver the greatest return. Quality and relevant training, great leadership and company culture, as well as emerging technology, are all critical enablers here.

TIME-SAVING

When asked, 64% of staff said time-saving technologies, such as digital menus, in their venue would improve job satisfaction, while 94% were confident technology could help them do their job and free up time to focus on delivering the soft skills of customer service and interaction.

The survey also revealed customers agreed technology, such as digital menus, and ordering and paying on a screen, could speed up service, make it easier/faster to pay, make the venue safer with clear communication of allergens on digital menus and make it easier to order.

Technology should give customers the autonomy to browse menus, order and pay in a way that is convenient to them. It should also give staff the time and confidence to build that all-important human connection that customers value so highly.

FREE REPORT DOWNLOAD The independent research commissioned by pointOne has been published in a white paper, Merging People + Tech: A New Era of Customer Experience in QSR, free to download at kam-media.co.uk/resources

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RANGE ADVICE

A WINNING

range Delight your customers and your bottom line with CORE

O

ffering top-quality ingredients at margin-boosting prices, CORE is not only a customer favourite but is now winning industry awards.

Fighting off stiff competition, CORE won three top awards at the CCM Chefs’ Own-Brand

Awards for its Back Bacon, Marked Paninis and Premium Blend Roasted Coffee Beans.

The awards, which are judged by the Craft Guild of Chefs in blind tastings, recognise the excellent quality and great value to market represented by the best own brands in the sector.

« OWN BRAND

With more than 170 SKUs now available, CORE has become a £5m brand in its first year With more than 170 SKUs available, CORE has become a £5m brand in its first year, proving that value and quality can go hand in hand. With a range that spans ambient, chilled, frozen and non-food, CORE offers the perfect solution for caterers looking to delight their customers and their bottom lines.

“CORE has been a real success story with listings already in more than 80 wholesalers across the UK,” said Tom Gittins, Managing Director, Confex.

“We see CORE becoming a key player in the foodservice arena with huge growth opportunities and these awards are testament to the hard work and expertise utilised in developing this fantastic range.”

Available from your local wholesaler now ISSUE 8 2022

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FEATURE

» VEGANUARY

Veganuary’s here!

With January comes the biggest vegan awareness-raising event of the year and it’s the prime time to draw in trade

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very year Veganuary gets bigger – last year inspired more than half a million people globally to try a vegan lifestyle. It’s a great platform for showing customers how vegan-friendly your venue is with plenty of choice across food and drink, even a dedicated vegan menu. And you get to show off your green credentials and commitment to sustainability

as veganism is recognised to significantly reduce your impact on the environment.

WINNING WAY

From an operator’s point of view, providing vegan options is a win-win. Any outlet can offer them and the profit margins can be significant as many ingredients used, such as beans and lentils, are economical. Plus, consumers are prepared to

Staple storecupboard and fresh ingredients STORECUPBOARD » cider and apple »greens eg kale, spinach STAPLES »fruit vinegars »seeds and nuts » nut butters and tahini »celery »beans »peppers » dried fruit »dried lentils »herbs » baking soda and »chopped tomatoes »berries vanilla essence » wholegrains, eg brown » rolled oats »onions rice, quinoa »tofu » sweeteners »flour »vegan cheese » dark chocolate. »pasta and noodles »miso paste. » herbs and spices It’s also a good idea FRESH » vegetable stock cubes INGREDIENTS to keep a store of »oils eg olive, coconut »non-dairy milk frozen vegetables.

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pay a premium for what they perceive to be fresher, betterquality food. And if you can’t stretch to preparing dishes, then stocking a selection of ready-made products, such as Indie Bay’s range of #SnacksWithBenefits, is an easy win.

STAPLES

Creating vegan meals doesn’t need to be time-consuming.

With so many vegan recipes out there, you may be surprised by how achievable it is to get onboard with.

And it helps to always have certain ingredients in your kitchen – see left for our list.

VEGAN BAKING

Do not fear, plant-based baking is easily done. There are plenty of alternatives to butter and milk, such as nut butters and oat milk, and you can even substitute eggs – find out how on page 19.

Read on for inspiration to get you started with vegan meals or to inspire some new additions to your menu.

CHOCOLATE CHIA PUDDING »PREP: 5 MINS, PLUS CHILLING TIME INGREDIENTS 60g chia seeds 400ml unsweetened almond milk or hazelnut milk 3 tbsp cacao powder 2 tbsp maple syrup ½ tsp vanilla extract generous pinch sea salt frozen berries, mixed cacao nibs, nuts, to serve METHOD Put all the ingredients in a large bowl and whisk to combine. Cover with clingfilm, then leave to thicken in the fridge for at least 4 hours, or overnight.

Spoon the pudding into jars or glasses and top with frozen berries and cacao nibs or chopped nuts to serve.

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Serves 4

CAULIFLOWER & SPINACH CURRY »PREP: 10 MINS »COOK: 25 MINS INGREDIENTS 1 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 3cm piece ginger, peeled and grated 2 tbsp medium tikka curry powder 2 tbsp tomato puree 900g pack frozen cauliflower florets 500g frozen spinach 400g tin chopped tomatoes 1 vegetable stock cube, made up to 200ml 240g long-grain rice METHOD Heat the olive oil in a large, deep pan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the tikka powder and tomato puree and cook for a further minute.

Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.

Meanwhile, bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender.

Divide the rice between 4 shallow bowls and top with the curry.

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FEATURE

» VEGANUARY

Makes 8

SCONES WITH LEMON & COCONUT CREAM »PREP: 20 MINS »COOK: 20 MINS INGREDIENTS 180ml unsweetened soya milk, plus extra for brushing 1 lemon, zest and juiced (you need 2 tsp) 1 tsp vanilla extract 400g self-raising flour, plus extra for dusting 1 tsp baking powder 100g dairy-free spread 40g caster sugar 400g tin coconut milk, chilled 1 tbsp icing sugar fruit conserve, to serve METHOD Preheat the oven to 180˚C fan, gas mark 6.

Gently heat the soya milk in a small pan, until warm but not hot. Add 2 tsp lemon juice and the vanilla extract and set aside.

Sieve the flour and baking powder into a bowl and add a pinch of salt. Rub the

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spread into the flour with your fingertips until it resembles fine breadcrumbs.

Make a well in the centre of the flour and add the sugar and warmed milk mixture. Gently mix with a knife, bringing the flour in from the edge of the bowl, until just combined. Tip the dough out on to a floured work surface and bring together with your hands, patting into a 3-4cm-deep circle.

Cut out 8-10 scones using a floured 6cm round cutter, combining the scraps of dough as you go. Transfer the scones to a baking tray, brush with a little soya milk and bake for 15-20 mins until golden.

Meanwhile, take the chilled coconut milk out of the fridge and spoon the solid coconut cream from the top into a bowl, leaving behind the liquid. Whisk gently until it forms soft peaks, then add the icing sugar and lemon zest and whip again.

Cut the scones in half and serve with a dollop of the cream and conserve.

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Top tip SAVE THE COCONUT WATER FROM THE TIN AND ADD TO JUICES AND SMOOTHIES

y s a e P y s a E y z ee h C n a g Ve 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

» CLEAN LIVING

CLEAN slate Support your customers in getting the new year off to a healthy beginning with nutritious dishes, drinks and products

C

ome the start of every year, people say ‘new year, new me’ as they embark on a healthy living mission.

Help them on their way with food and drink that boosts health and wellbeing and at the very least stock your outlet with ready-made products for wellness on the go.

READY-MADE

Nature’s Heart offers wholesome snacks inspired by nature. Its range of dried fruit and nut snack bags and bars are the perfect addition to your outlet. With variants including mango, cashew & chocolate banana mix, blueberry, goji & almond mix and dark chocolate goldenberries snack bags along with almond, peanut & double choc, and pecan, banana & dark choc bars, all a great source of protein, they offer a point of difference for your outlet. And the brand also offers superfood products to add to your cooking and baking, such as organic

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coconut sugar, chia seeds and organic cacao powder.

Medahuman provides an innovative range of CBD drinks. While the notion of CBD can be daunting, Medahuman makes it easy for you to provide wellness options for your customers.

CBD can help with energy, anxiety, sleep and boost the immune system, helping to create balance in mind and body. Each of its targeted functional wellness CBD drink contains nutrients, adaptogens, nootropics and best-in-class CBD for the best absorption and effectiveness.

TWEAKS

While it’s great to add new dishes to entice people on their clean-living journey,

simply tweaking existing dishes is a start. Topping warming porridge with berries and seeds, throwing seeds and nuts into a flapjack mix or turning meat dishes into vegetarian/vegan versions are easily done.

Can you create a healthy choice takeaway box or meal deal for breakfast and lunch?

And if you don’t already, highlight the vegetarian and vegan items on your menus and create a dedicated display of options to draw attention, helping your customers to quickly and easily make healthier choices and showing them your support.

Try these simple ideas, courtesy of Nature’s Heart METHOD

1 BANANA CHOCOLATE CHIP BLONDIES »PREP: 5 MINS »COOK: 35 MINS INGREDIENTS 2-3 ripe bananas, mashed (250g) 1 firm banana 60ml plant-based milk 60g coconut sugar, plus 1 tsp extra 90g smooth cashew or almond butter 1 tbsp ground chia seeds 1 tsp vanilla essence

100g ground almonds 120g oat flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon 1 pinch of salt 70g chocolate chips or chunks extra melted chocolate and flaky salt, to serve

Preheat the oven to 160˚ fan. Line a baking dish (20cm square or equivalent) with baking paper.

Put the mashed bananas, plantbased milk, coconut sugar, nut butter, ground chia seeds and vanilla in a bowl and whisk to a smooth paste.

Pour in almonds, oat flour, baking powder, bicarbonate of soda, cinnamon and a pinch of salt and stir to a thick batter. Add 50g of the chocolate chips or chunks.

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Spoon into baking dish and smooth over the top. Slice the firm banana in half and then in half widthways to make 4 halves. Press each one into the top.

Sprinkle over the remaining chocolate.

Bake for 30-35 minutes until golden around the edges, firm to touch and an inserted skewer comes out clean.

Cool for 20 minutes, remove from tin and cool completely. Drizzle with extra melted chocolate and a sprinkle of flaky sea salt and cut into squares.

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MANGO COCONUT OVERNIGHT OATS »PREP: 5 MINS, PLUS OVERNIGHT SOAKING TIME

Stir together 40g oats, 10g chia seeds, 10g coconut, 240ml coconut milk and 80g mango and leave in a sealed jar overnight or for 8 hours. In the morning, stir the oats and add a splash more milk if needed. Serve with your choice of toppings, such as coconut yogurt, kiwi, cherries, dried goldenberries or mango.

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FEATURE

» SEEDS Chia to prevent heart disease

These tiny black and white powerhouses may taste pretty bland – making them easy to add to a wide variety of food and drink – but they really are a superfood. High in fibre and great for digestion, they help lower cholesterol, reduce the risk of heart disease and boost energy. And as if that wasn’t SOAK THEM enough, they’re also a brilliant source of omega-3 IN NUT MILK fatty acids, protein and calcium. Sprinkle over FOR A breakfast yogurt pots, add to bread, cakes, energy DELICIOUS PUDDING bars and granola, or use whole or ground in smoothies.

Top tip

Sowing THE SEED We all know seeds are super-healthy and packed full of nutrients, but it can be a bit daunting knowing which to use for what, so here’s a handy guide Pomegranate to lower blood pressure Known to lower blood pressure and aid weight loss, these sweet and crunchy seeds add flavour to juices and smoothies, tagines and stews – they partner well with duck, pork and chicken.

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Pumpkin to improve kidney function

Whereas most other seeds add crunch, pumpkin seeds have a more chewy texture. Great for a healthy gut, these large sweet and nutty seeds contain all sorts of minerals, are lower in fat than other seeds, antiinflammatory and good for lowering cholesterol.

Perfect in cookie dough, pancake batter and muffin mixes, and ground to use to coat meat and chicken.

Flaxseeds for better digestion

Also known as linseed, both come from the same plant but you’re more likely to hear the word flaxseed when it comes to food.

Containing all three macronutrients – protein, fibre and fat – these small seeds are high in soluble fibre and beneficial for the heart and digestion.

When cooking and baking, it’s best to use them in ground form for better absorption of the nutrients. Ground linseed is a bit of a gem as it can be used as a substitute for flour – good to know in case there’s a shortage again – so use in place of a quarter of the flour in pancakes and waffles, and when soaked in water, it’s great for gluten-free baking. Stir into soups, or add to hearty stews.

Top tip FLAXSEEDS ARE A GREAT REPLACEMENT FOR EGGS IN VEGAN BAKING. SIMPLY MIX 1 TBSP MILLED FLAXSEED WITH 3 TBSP WATER PER EGG AND YOU’LL GET THE SAME CONSISTENCY

Sesame to lower cholesterol

We’re all familiar with sesame seeds, but there’s so much more to them than just sprinkling on top of burger rolls. Throw them into muffin, biscuit, cake and bread mixes, add to stir-fries and sticky marinades, use to coat fish or chicken and use in salad dressings, tahini and spreads. They’re a musthave in Asian-inspired dishes too.

They’re rich in healthy monounsaturated fat and selenium, a really important mineral that helps support the immune system, and contain a load of vitamins and minerals including iron, fibre, zinc and calcium.

Sunflower for energy boosting

Did you know sunflower seeds can be sprouted, giving extra protein, and roasted or toasted to give their nutty flavour a boost? Small but mighty, they’re a super source of protein, fibre, iron, folate, zinc and vitamin E and are great for an energy and immune system boost. Add to soups, smoothies, breads and muffins, and when toasted are delicious in granola, vegan bars and blended for dips and spreads. Try them in pesto.

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FEATURE

» HOT DRINKS

Warming up

COLD DAYS

Hot drinks are the ultimate winter warmer for customers on chilly days, but they don’t need to be run of the mill and can lead to your sales hotting up

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VEGAN HOT CHOCOLATE Heat 500ml oat milk, 100g finely chopped vegan dark chocolate, small cinnamon stick and ½ tbsp maple syrup in a small pan over a low heat, stirring frequently until the chocolate has melted. Discard the cinnamon stick. Serve topped with vegan marshmallows and grated vegan dark chocolate. Makes 2.

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hile some may not be fans of cold weather, for operators it’s a huge opportunity. A warm and welcoming venue brewing an inspiring menu of hot drinks is the greatest sight for a cold passer-by.

With consumers being more adventurous with their drinks, start by having a selection of blends, beans and flavours. Syrups, such as Da Vinci Gourmet’s range, which has the benefit of being low- or sugar-free, are the perfect way to jazz up a simple brew. Then consider simple twists to elevate your offering and which trends to tap into.

HOT CHOCOLATE WINS It’s the classic winter warmer for all ages but don’t be predictable with your hot

SWEET POTATO LATTE Steam around 100g sweet potato until tender, then blend with 250ml milk and 1 tbsp honey, or maple syrup, until smooth.

Strain through a sieve and serve sprinkled with cinnamon or scattered with chopped nuts, such as almonds. This will make one latte. You can make this vegan by using a dairy-free milk but make sure you use one that won’t curdle when heated.

chocolate offering. Extracts aren’t just for your bakes, add a drop or two of almond or vanilla or go mad and add both. Spice it up by adding a pinch of chilli powder, cayenne and orange zest or a sprinkle of cinnamon, ginger, cardamom or nutmeg to really warm up that flavour.

Add a dollop of Nutella, steep a bag of chai tea in your mix, add a shot of espresso or drizzle in maple syrup.

VEG POWER

Vegetables in coffee? Yep, it seems having a selection of different beans, while important, is no longer enough to satisfy dedicated coffee drinkers, they want more. It was a trend going into autumn that’s picking up momentum as coffee lovers look for a different take on their favourite brew. It all started where most trends

start these days – TikTok. While the pumpkin latte was the forerunner, it’s now all about the sweet potato latte.

It’s caffeine-free, so can be enjoyed anytime of day, nutritious and so simple to make – sprinkle it with cinnamon and it’s comfort in a mug (see recipe above).

JASMINE & GINGER TEA

UPSIDE DOWN

Familiar with dalgona coffee, another TikTok trend? It’s simply instant coffee mixed with sugar, water and milk to create a fluffy whipped coffee, like a cappuccino turned on its head.

HEALTHY BOOST

We all know the pandemic has left people seeking ways to boost their health and wellness and you can help them through your hot drinks selection. Popping healthy ingredients into their cuppa

Top tip YOU CAN STEAM THE SWEET POTATOES BUT ROASTING THEM BRINGS OUT MORE OF THE DELICIOUS NUTTY FLAVOUR

Put 1 tbsp loose leaf jasmine tea and a handful of frozen berries into a large teapot. Add 1 small cinnamon stick, 1 star anise, 2 cloves, a slice of ginger and a wedge of orange and fill the pot with up to 1 litre of water. Let it steep for 3-4 minutes, then strain into cups to serve.

Serves 4.

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FEATURE

» HOT DRINKS

BICERIN Hot chocolate with a kick! Whisk 125ml double cream until holds its shape but is still pourable. Pour 250ml milk into a pan with 50g finely chopped dark chocolate. Whisk over a lowmedium heat until mix comes to the boil. Reduce heat and simmer, still whisking. Add demerara sugar to taste. Take two heatproof glasses and pour a shot of espresso into each. Pour over chocolate, and top with cream and cocoa powder. Serves 2.

helps them take supplements onboard while enjoying their favourite drink. Da Vinci Gourmet makes it easy with its new Immunity Hit, which can be added to any hot drink.

Turmeric is a buzzword in health as it has antiinflammatory properties and can, among other benefits, help support the immune system and reduce stress. Mix turmeric powder into coffee for a healthy option.

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NO CAFFEINE HERE

Offer customers something completely unexpected with a golden milk latte. As well as being caffeine-free you can make a dairy-free and vegan version – see recipe below – for a warming drink filled to the brim with nutrients.

Matcha – green tea leaves ground to a fine powder – is another great caffeine alternative for making deliciously different lattes.

VEGAN GOLDEN MILK Put 360ml light coconut milk (canned ideally) 360ml unsweetened plain almond milk, 1½ tsp ground turmeric, ¼ tsp ground ginger, 1 whole cinnamon stick (or ¼ tsp ground cinnamon), 15g coconut oil (optional as it just adds richness), a pinch of ground black pepper and sweetener, such as maple syrup or stevia, to taste, in a pan. Whisk to combine and warm over a medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently. Turn off the heat and check the flavour, adding more sweetener or more turmeric or ginger for intense spice and flavour, as necessary.

Remove the cinnamon stick. Serve immediately. This is best when fresh, though any leftover can be kept, covered, in the fridge for 2-3 days.

Reheat until hot. Serves 2.

Your Partner for Healthier Drinks ● DaVinci Gourmet Sugar Free range, a natural alternative for health focused customers.

● DaVinci Gourmet Immunity Hit, containing Wellmune® and Zinc.* Clinically proven to help support the immune system.

Scan here to find out more

Applications Coffee

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*Zinc contributes to the normal function of the Immune system *Zinc contributes to normal cognitive function

Lemonade

Cocktails & Mocktails

Smoothies

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Frappes

Iced Tea & Iced Coffee

@davincigourmet_europe

Flavoured Water

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On a

THEME How offering themed events in your venue could really boost that bottom line and increase footfall during the quieter months at the start of the year

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hemed events is something all operators can get onboard with, whether it’s a weekly special on the menu or a full-blown themed evening. Transform your venue and carry diners to a different country or region.

The focus is on the food and delivering a bundle of flavour while making customers feel like they could be in China’s cultural hotspot Beijing, India’s street food paradise Delhi, or any one of Mexico’s foodie destinations, for example. Or wrap several countries up in an Asian street food supper.

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MENUS

One of the best things about themed dinner events is meal planning is quick and easy.

The way you approach it will depend on your venue and resources, but the simplest option is a fixed price menu.

Offer a starter, main course and dessert and the option to have two or three courses. If you wanted to take it up a notch, offer a tasting menu.

Add a selection of drinks from the same country to increase spend, for example, Cobra beer with an Indian curry, Tiger beer with Thai dishes, or Peroni beer and Pinot Grigio with Italian food.

Top tip DECORATE YOUR VENUE TO REALLY SET THE SCENE AND DRAW THOSE DINERS IN. GO WITH MINI FLAGS ON TABLES, BUNTING, MAPS AND MOVIE PROPS

LET CREATIVITY FLOW

You don’t need to stick to global cuisine themed events, though, there’s lots of room to be creative. Think meatfree Mondays, festival Fridays, or movie night, where the food is themed around a specific film. Think chocolatebased dishes for Forrest Gump, spaghetti meals for Lady and the Tramp, or beef bourguignon for Julie & Julia.

Advertise well and take the exclusivity angle to make customers feel like this is something to be a part of where they’ll try foods that aren’t available on your standard menus.

FEATURE

« THEMED EVENINGS

Here’s some inspiration for themed world food events and remember, the more adventurous you are the better!

SOUTH AMERICAN Ceviche, empanadas, pastel, steak with chimichurri.

VIETNAMESE Pho, bánh xèo (a light savoury crepe), banh-mi (a stuffed baguette) or bún cha (grilled pork and rice noodles).

ITALIAN Gnocchi, risotto, lasagne, charcuterie boards, ravioli, arancini, tiramisu.

JAPANESE Sushi, ramen, sashimi, soba, yakitori, tempura.

INDIAN PORTUGUESE Sardines, seafood rice, caldeirada de peixe (seafood stew) and pasteis de nata.

Curry, butter chicken, aloo gobi, chana masala, samosas, naan.

Did you know?

TODAY’S CUSTOMERS ARE MORE EXPERIMENTAL AND ADVENTUROUS,

58%

WITH MORE INTERESTED IN TRYING NEW WORLD FOODS THAN THEY USED TO BE HIM World Foods Report 2019

ISSUE 8 2022

« Eat

25

GET CREATIVE

» LENTILS

5

WAYS WITH…

lentils In honour of Veganuary, this issue we look at different ways to use nutritious and hearty lentils. A storecupboard staple, they’re so versatile and fantastically economical

1

In a stew

Warm the cockles with a stew packed with healthy ingredients to keep the January blues at bay. A one-pot wonder, go for a tasty twist by adding Marmite for even more flavour.

2

Curry time

Quick and easy, creamy and indulgent, red lentil curry is a winner for winter. Spiced up with ginger too, use red lentils or split ones, which will cook a bit quicker.

26 Eat » ISSUE 8 2022

3

Bowl of joy

A healthy, flavour-packed chilli will keep the cold at bay. So simple to make, you can cook it in a slow cooker or on the hob and it’s great for batch cooking. Throw in around 200g red lentils, add jalapenos or cayenne pepper for an extra kick, then finish with a mountain of toppings to serve.

4

Perfect patties

A super-tasty lentil burger packed with nutrients is vegan fast food at its finest. Use brown lentils and serve with a basil mayonnaise and rosemary fries.

5

Pie please

Shepherd’s pie is the ultimate in comfort food and one made with lentils as the base instead of meat is full of fibre and properly satisfying.

Typically made with onion, carrot and celery, feel free to chuck in whatever veg you want, such as broccoli, cauliflower, spinach or kale, and add chickpeas and beans too. It can easily be made in advance and also frozen.

ISSUE 8 2022

« Eat

27