Take Stock Magazine - September/October 2015 by the fabl

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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2015

Spice it Up!

Be Disability Aware

P49 - P70 Swifties 52-53

Cheers WELCOME TO TAKE STOCK’S DRINKS SECTION

Wine Preservers 54

Wicked Indulgences

TAKE STOCK

CHEERS

Amanda Humphrey’s Cocktails 64-65

In this issue Mixing it Up Yo Ho Ho... Ginger up Business

TAKE STOCK FROM THE EDITOR

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

Welcome to the September/October edition of Take Stock. The light nights and warmer days may be a lingering memory but after the ‘summer’ we’ve had I’m ready to dive into the season I adore.

One chef who is taking health seriously is Danny Holder. Head chef at Moorland School in Lancashire, he produces restaurant-style food that pupils as well as parents love. To keep customers coming back for more, you need good service as well as great food - especially if you wish to attract the many millions of disabled customers out there. Sadly - and shockingly - the industry loses out on millions in potential business due to its lack of disability awareness. The Business Disability Forum gives advice on how to improve accessibility and awareness on page 43.

Tweet us @TakeStockMag

Our bumper Cheers section focuses on everything you need to know about the on-trade and what drinks you should have in your bar menu. With London Cocktail Week and RumFest happening, mixologist Amanda Humphrey shares some top tips and cocktail recipes. We want to thank all our FeedYourEyes entrants. We are being spoiled by the creative dishes coming our way from our Twitter followers. And now with the super support of Premier Foods, RH Amar and Kerrymaid the winner of each category will receive a £50 Amazon voucher. So what are you waiting for? Get cooking - and start snapping! On behalf of the Take Stock team and Today’s, we hope you enjoy this issue as much as we loved putting it together. As always, we’d love to hear your thoughts so please get in touch.

Tracy x 3

Take

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Autumn, with its chillier temperatures, darker evenings and the abundance of delicious, heartier produce makes me feel all snug and cosy. At this time of year appetites do change but there are ways to keep your customers satisfied without high-calorie comfort food. In this issue, we have a host of recipes for everyday and special occasions such as Halloween and Bonfire night that’ll keep the health lobby and your customers happy. Turn to pages 35-39.

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2015

Spice it Up!

Be Disability Aware

P49 - P70 Swifties 52-53

Wicked Indulgences

TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

Wine Preservers Amanda Humphrey’s Cocktails 64-65

In this issue Mixing it Up Yo Ho Ho... Ginger up Business

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designer Steph Murphy

Cheers Editor David Jackson

Social Media Vicky McNeill

News and Features Sarah Hardy takestockmagazine.com

CONTENTS FEATURES 12 What’s in Season 13-15 A Spice Sensation 17 Sweet and Sour 18 Popular Types of Vinegar 20-25 Healthier Pub Grub

WHAT’S IN SEASON

HEALTHIER PUB GRUB

28 Spuds You’ll Like 29 The Big Cheese 43-45 Disability Awareness Boosts Business 46-47 Top of the Class

A SPICE SENSATION

TOP OF THE CLASS

EVERY ISSUE

WHAT’S NEW

7 Calendar 8-11 What’s New 30-31 We Grill - John Campbell 32-34 Feed Your Eyes 35-39 Perfect Patisserie

A Wicked Indulgence

40-41 Perfect Patisserie

The Sweet Stuff

54-55 Big Boys Toys

30 takestockmagazine.com

WE GRILL JOHN CAMPBELL 4

32 15

BIG BOYS TOYS

RECIPES 13 Beetroot Curry

28 Aligot

15 Pakora

28 Truffade

21 Chicken, Leek and Kale Pie

37 Reconstructed Toffee Apple,

23 Sweet Potato Gnocchi

Apple Jelly & Nut Crumb

25 Pan Fried Cod, Fondant

39 Black Forest Dessert

Potato & Gazpacho Salsa

41 Pear & Ginger Muffins

25 PAN FRIED COD, FONDANT POTATO & GAZPACHO SALSA

PAKORA

P49 - P70 TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

51 Dates for your Diary 52-53 Swifties 54-55 Big Boys Toys 57-59 Yo Ho Ho... 62-63 Mixing it Up!

In this issue Mixing it Up Yo Ho Ho...

Ginger up Business

64-65 Amanda Humphrey’s Cocktails 67 Ginger up Business 69 Ginger Beer Cocktails 70 Brew Your Own!

PEAR & GINGER MUFFINS

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NEW RECIPE

Make the most from the trend for everything American this season. Introducing our new sweet, smooth and tangy New York deli style mustard. Also watch out for our new English Mustard recipe.

NEW z

Nearly 8 out of 10* guests are more likely to order food when Heinz is on show so check out the rest of our table top range.

* Brand Advantage 2014 excluding Heinz Yellow Mustard (Mild) and Heinz English Mustard (Hot)

Calendar September-October

6-8 Sept

19-20 Sept

30 Sept

SPECIALITY & FINE FOOD FAIR

LIVERPOOL FOOD & DRINK FESTIVAL

THE RESTAURANT CONFERENCE

London Olympia

The May Fair Hotel, London

Sefton Park

1 Oct

6-21 Sept 19-20 Sept SCOTTISH FOOD & DRINK FORTNIGHT

RESTAURANT & BAR DESIGN AWARDS

MEATOPIA Tobacco Dock, London

Old Truman Brewery, London

5-7 Oct THE RESTAURANT SHOW London Olympia

10 Sept THE GREAT BRITISH PUB AWARDS London Hilton on Park Lane

19 Sept-4 Oct BRITISH FOOD FORTNIGHT 8-11 Oct 22-23 Sept

FALMOUTH OYSTER FESTIVAL

LEISURE INDUSTRY WEEK

Events Square

NEC Birmingham

11-13 Sept NEWQUAY FISH FESTIVAL

24-25 Sept LUNCH! Business Design Centre, London

NATIONAL CURRY WEEK

13 Sept MORRISONS GREAT NORTH RUN Newcastle

12-18 Oct

25-27 Sept GREAT CORNISH FOOD FESTIVAL

20-21 Oct Independent Hotel Show

14-20 Sept

28 Sept-4 Oct

Olympia West, London

NATIONAL CUPCAKE WEEK

BRITISH ROAST DINNER WEEK

25 Oct BRITISH SUMMER TIME ENDS

16-17 Sept FOOD & HOSPITALITY IRELAND

31 Oct

Citywest, Dublin

HALLOWEEN

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New What’s

September-October

Allergy Hot & Tangy Aware As part of their new catering range, Geeta’s

has developed an innovative hot and tangy citrus

pickle made with Kagzi limes and aromatic spices. Unlike many other pickles, Geeta has totally

Allergy UK has launched an accreditation scheme for foodservice operators that

removed the oil, giving maximum taste, but none of the cholesterol.

aims to ‘put peace of mind on the menu’

A perfect and tastier alternative to other more oily

for the estimated two million people in

lime pickles for your customers, or as an ingredient

the UK who suffer from food allergies.

for lighter recipes.

Under the Allergy Aware scheme,

www.geetasfoods.com

businesses are required to sign a charter to ensure best practice and compliance

accredited.

Latch on to Latte

Catering businesses join for an initial

NESCAFÉ® &GO® has brought to market the Nation’s Favourite Coffee

12 month period, then renew annually.

Shop Hot Beverage - Latté* - under the Nation’s Favourite Coffee Brand

As part of the scheme, all successfully

– NESCAFÉ®**. This completes the range, with all of the top selling hot

accredited businesses receive a listing on

beverages in the OOH Market, including NESCAFÉ® Black and White Coffees,

Can I Eat There? – an online restaurant

AERO® Hot Chocolate and TETLEY® Tea; as well as a range of MAGGI®

and menu directory for the allergic and

Soups to enable operators to maximise

coeliac community.

lunchtime sales. All have been specifically

and then receive training from providers Allergy Aware Kitchen before they can be

For more information contact allergyaware@allergyuk.org or call 01322 619 898

designed to work perfectly with the recently launched NESCAFÉ® & GO range of machines – the one stop solution for convenience stores, newsagents, bakeries and petrol forecourts looking to quickly and cost effectively capture the ever increasing revenues available within the hot drinks market. www.nescafe-go.co.uk or call 0800 745 845 * Allegra Strategies Consumer Research and Analysis Sept/Oct 2014 **IRI MAT Apr 2015

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New Cooks&Co Stuffed Olives Fine Food Ingredients brand Cooks&Co has unveiled a

The conveniently sized 1kg plastic jars

new range of high quality, ambient stuffed olives in 1kg

are re-sealable, meaning that once

screw top large neck plastic jars to provide caterers

opened Cooks&Co olives can be stored

with a compellingly priced quality alternative to

in a chiller cabinet without taking up too

chilled olives. The new range uses superior jumbo and

much space, to provide caterers with an

colossal Greek olive variants, and only the best quality

economical, low-wastage olive solution.

ingredients. This delivers an exceptional, full-flavoured

The new range offers an 18-month shelf

offering that rivals the chilled ranges in the market.

life unopened.

The range includes various stuffed and marinated olive

Cooks&Co’s new premium stuffed and

options: sun-dried tomatoes, jalapeños, garlic cloves,

marinated olive range is available to

Greek feta, antipasto mix, and oregano & chilli making

purchase from RH Amar.

them ideal to serve as a drinks accompaniment or

www.cooksandco.co.uk

mixed in salads, starters or main courses.

Solo POLO

The UK’s number one mint out of home, POLO®, is going solo. The individually wrapped POLO® sweets come in both refreshing clear mint and five fruit flavours: blackcurrant, orange, lemon, lime and strawberry providing some variety to the complimentary market. And with research by OnePoll for Nestlé Professional® saying just under one in five people would be more likely to tip when offered complimentary mints at the end of a meal in a restaurant, the new POLO® presents a big opportunity to reassure consumers on the quality of their experience and play a subtle, but important, role in encouraging them to leave positive reviews.

Gluten-free

“Providing that little extra clearly goes a long way in leaving a positive lasting impression on both hotel guests and diners,” said Anu Christie-David, Nestlé

Vegetarian Gravy

Professional® sweet food category manager. The new individually wrapped POLO® sweets are available from your wholesaler now in cases of 6 x

MAGGI® has announced a new Gluten Free Vegetarian Gravy,

660g bags.

perfect for healthcare, education and commercial kitchens. Free of artificial colours and preservatives, with no added MSG and HVO Free, each 1.7kg easy seal pack makes up to 26 litres of thick, consistent and delicious gluten-free and vegetarian gravy with a roasted flavour. And preparation couldn’t be easier – just add 65g to one litre of hot water and simmer for two minutes. Perfect for roast dinners, as a gluten-free base for cottage pie or for use in meat and potato pies or stews. Visit www.maggi.co.uk/professional or call 0800 742 842 for more information

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Tweet a selfie of you and your cup using #AzeraOnBoard along with your favourite book or album for your chance to win.

Fine Food Spotlight – the pick of what’s been wowing judges at this summer’s food festivals

Paleo

Diet Breakfast Interest in paleo diets is gathering apace, but the range of paleo foods

Skyr’s the Limit A Yorkshire Dales farmer has become

previously been one of Scandinavia’s

the first in Britain to make a healthy

and Iceland’s best kept secrets. Made

Icelandic-style super yoghurt, which is

with around four times as much milk

naturally high in protein and calcium

as traditional plain yoghurt, Skyr’s

products direct to your door.

but has zero fat and low sugar.

thick and creamy texture makes it

Products available include Primal

Sam Moorhouse, 22, officially

ideal for businesses wanting to offer

launched Hesper Farm ‘Skyr’ at the

guests something different – and is a

Harrogate Fine Food Show, attracting

perfect accompaniment to fruits and

huge interest from the hospitality

granolas on a breakfast buffet.

and catering industry professionals in

Available in Original, Strawberry,

flavours, all combine the finest organic

attendance.

Vanilla and Blueberry as well as

nuts, seeds and coconut oil and are

Skyr (pronounced skeer) has

seasonal limited editions from

guaranteed to be completely grain free.

really taken off in America, having

www.hesperfarmskyr.co.uk

available to foodservice remains limited. However, Cotswolds based Primal Joy Foods is now able to supply larger quantities of their award winning

Joy’s Nut Crunch - winner of the Breakfast category in this year’s Free From Food Awards. Available in Honey & Nut; Maple & Pecan or Cinnamon

Serve with coconut milk for breakfast, as a topping with fruit or on its own as a snack, this is a great way to cater for your paleo diet clientele. For more details, visit www.primaljoy.co.uk

Stellar Winejellar Attracting a lot of interest is Winejellar - a jam-like combination of wine or cider, sugar and pectin that offers chefs an extremely versatile cooking ingredient or food accompaniment. Use in gravies or glazes, in casseroles, sauces and jus, or straight from the bottle on salads or with cheese. It can even be used as a spread. The port wine jelly goes with blue stilton type cheeses and dark meats such as

soft cheeses, white meats and summer

venison; cider jelly with vintage cheddars

fruits.

and pork; red wine jelly with mature

Contact www.winejellar.com for more

cheeses and red meats and rosé with

details or to order.

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What’s in Season As the nights draw in and sunny days become a distant memory, customers are craving hearty, wholesome food. Fortunately, the vast array of autumnal

Victoria. If there’s a time to have plums

crops gives us plenty of seasonal delights

on the menu it’s now - but make sure

that match the change in appetites. From

you get them when they’re ripe, and

potatoes to pumpkins and oysters to

remember not to store them in the

game, autumn is awash with so much

fridge.

local and European produce that you will be spoilt for choice. Why not ask your

Game

supplier for the best and have fun this

While certain varieties of venison are

season with your menu. After all, there

available all year round, it’s during open

are plenty of ingredients to try!

season when game comes into its

Vegetables

own, with copious amounts of grouse, partridge and pheasant on offer. These

In season Marrow

Oysters

Rocket

Skate

Sweetcorn

Curry Kale

Watercress

Carrots

Blackberries

Beetroot

Damsons

Cauliflowers

Elderberries

Apples

Pears

Aubergine

Grapes

Broccoli

Plums

Celeriac

Brill

Cranberry

Dover Sole

It’s not just about the pumpkin! Hearty

strong-flavoured meats pair well with the

root vegetables are in abundance and

seasonal veg and fruits.

are perfect for roasting, especially squash - gem and acorn are some favourites.

Beans

Red meat radish, crapaudine and white

Fresh beans are abundant with some

Top Tip

beetroots are back, along with chervil

lovely French varieties available. The

Preserve apples and freeze

and parsley roots, braised red cabbage,

French Tarbais bean, available fresh or

blackberries for use in wintry

and mushrooms - always a winner at this

semi-dried, has extremely thin skin so

fruit pies.

time of year.

they are light, easy to cook and have an

Fruit

unbeatable, delicate flavour.

Quince is something of a forgotten fruit.

Nuts

From the same family as apples and

If you fancy a forage, local walnut trees

pears, it is bitter raw, but thanks to its

should be laden now. Full of moisture

strong perfume it can be a delicious and

and with a distinct taste, this ‘super-food’

distinctive addition to both sweet and

has a host of health-boosting properties,

savoury dishes. Stoned fruit is at its best

including omega-3 fatty acids. Walnuts

at the moment, with varieties of plums

have already been shown to help protect

including excalibur, jubileum, marjorie’s

against breast cancer and heart disease.

seedling, opal, and everybody’s favourite, takestockmagazine.com

TAKE STOCK

FEATURE

A Spice Sensation As a nation we have a craving for curry and the popularity of National Curry Week (12-18 Oct), now in its 18th year, only proves our appetite for the Asian cuisine is insatiable. It’s also diversifying and people are now looking beyond chicken tikka and want to explore more authentic Indian dishes and new and different tastes. “Curries don’t have to be stodgy, heavy dishes, they can be lighter and delicious,” said Anjula Devi, chef on Simply Good Food TV. “For example, I created a dish which used aloo paratha as a delicious

Beetroot Curry Serves 4

INGREDIENTS

METHOD

alternative to bread in a sandwich

4 large fresh beetroots, washed, peeled,

1. Heat oil on low heat and fry mustard

and that’s proving really popular. I’m

cut into cubes

seeds, ajwain, cumin seeds and coriander.

enjoying creating meat-free and seasonal

2 tbsp groundnut oil

When mustard seeds begin to pop, add

dishes too - one in particular where

½ tsp mustard seeds

curry leaves, fenugreek leaves, onion, bird’s

I used globe artichokes. It is great to

¼ tsp ajwain

eye red chillies, garlic and ginger and stir

use ingredients that many would not

1 tsp cumin seeds

2. Lower temperature and add mango

think to add spice to. Many chefs are

1 tsp crushed coriander seeds

powder

now creating smaller dishes with more

6-8 curry leaves

3. Add the beetroot cubes, stir well and add

ingredients and offering the diners a feast

1 tbsp fenugreek leaves

salt. Add water, cover and cook for about 10

for all the senses.”

1 medium onion, finely chopped

minutes on a low heat

2 bird’s eye red chillies, slit down the Here are two of Anjula’s traditional Indian snack dishes.

4. Once beetroot is cooked, add coconut

middle

milk and cook for a further 10 minutes

2 garlic cloves, finely chopped

without the lid on, to reduce the coconut

Thumb sized piece of ginger, finely

milk down. Remove from heat and add

chopped

chopped fresh coriander

¼ tsp mango powder ¼ cup water 1 tsp salt 1/4 pint of good coconut milk

Serve with rumali roti (a thin flatbread)

Small bunch fresh coriander

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Geetaâ&#x20AC;&#x2122;s Catering Range

Suitable for sandwiches and wraps, and also as a condiment, a marinade or an ingredient. No artificial flavourings, colours or preservatives. Top quality ingredients. Pack sizes: Mango chutney 2x 2.5kg and Premium Mango chutney 2x 2.8kg (other flavours also available).

INGREDIENTS

overnight. Place a small side plate on top of

3 large potatoes, finely sliced 2 large onions, finely sliced 2 bags of baby spinach

Pakora “Crispy and golden pakora, teamed with hot ‘masala chai’ (flavoured tea) is a great combination.” Serves 4

1 large bunch of coriander, chopped 1 bunch fresh fenugreek, chopped To season salt

the ingredients in the mixing bowl with a heavy object on top of the plate to help draw the water from the ingredients

2. When removed from the fridge you will find that the salt has drawn all the water out of the spinach and other ingredients

½ tsp cumin seeds

3. Add cumin, ajwain, pomegranate powder,

½ tsp ajwain/carom seeds

red chilli and garam masala and stir. Gradually

1 tsp pomegranate powder

add flour until the mixture is the consistency of

½ to 1 tsp red chilli powder

pancake batter

1 tsp garam masala

4. Pour vegetable oil into a wok or deep pan.

100 to 150g chickpea flour (known as

Let the oil heat for a while, and when you feel

besan or gram flour)

the oil is hot enough, carefully place spoonfuls

For cooking vegetable oil

of mixture into the oil

NB - no water is added to create these pakoras, only the water naturally drawn from all of the fresh ingredients

pakoras out of the oil, and put them on some

METHOD

1. Put the potatoes, onions, spinach, coriander

5. Once potato is golden in colour, take the kitchen paper to absorb any excess oil

Serve hot with ‘masala chai’ and mint and coriander chutney

and fenugreek into a large mixing bowl and sprinkle with salt and leave in the fridge

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TAKE STOCK

FEATURE

Sweet and Sour To a chemist, it’s acetic acid that can be made on an industrial scale. To a chef, it’s an age old classic ingredient that can be fermented from wine, beer or cider and made in small batches by artisan brewers or by leading commercial producers. We’re talking about vinegar, a stalwart of every kitchen and dining table for centuries. Here’s Take Stock’s definitive guide to this amazing condiment.

What is vinegar made from?

How is it made?

The word vinegar comes from the French vin (wine) and aigre

Historically, vinegar was produced by a slow process with

(sour). But it’s not just grapes that form the basic ingredient of

fermentation occuring over a period of months, and sometimes,

vinegars. Indeed, vinegar can be made from any fruit, or any

up to a year. This long, slow fermentation allows for the

produce containing sugar – so the list includes cane sugar,

natural development of acetic acid bacteria and can result in a

coconut, dates, rice, honey and even wood pulp. Vinegar is

high quality product. Brands like Sarson’s are still made using

the result of a two-stage fermentation process. The first stage

a traditional process where a bacterial culture sometimes

involves the fermentation of sugar to alcohol using yeast, rather

called ‘mother of vinegar’ is added to the brewed alcohol with

like making beer or wine. The sugar has to come from a natural

oxygenation to produce the vinegar. During the process the

source; grapes for wine vinegar, apples for cider vinegar, and

vinegar is circulated through a bed of wood wool to help mature

barley for malt vinegar. The second stage involves converting the

the flavour of the finished product. Vinegar from this process can

fermented alcohol to acetic acid using a specific type of bacteria.

be ready for bottling in about seven days. Even faster methods have been developed, without the use of wood wool that can produce vinegar in less than one day. As no wood wool is used the vinegar produced has a less mature flavour than standard Sarson’s vinegar, which is reflected in the price. You get what you pay for!

80-year-old vats used by Sarsons 17

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Popular Types of Vinegar Apple/Cider

Malt

Made from cider or apple must, which is reflected in its cider

Made by malting barley, which turns the starch in the grain into

colour. Often sold as a natural product, being unfiltered and

maltose. Ale is then brewed from the maltose and converted to

unpasteurised and with mother of vinegar present. It can be

vinegar using specialised bacteria. Malt vinegar is typically light

diluted with water or fruit juice as a health drink, sometimes

brown in colour but malt extract is added to give a darker colour.

sweetened with honey.

Spirit

Balsamic

Produced by fermentation of distilled alcohol, ‘white’ or ‘virgin’

The Rolls-Royce of vinegars, exclusively produced in the

vinegar is essentially 5%-8% acetic acid in water. Used in

Province of Modena in the Emilia-Romagna region of Italy.

cooking and pickling as well as for medicinal, industrial and

Made with must of white Trebbiano grapes, simmered to

cleaning purposes.

make a concentrate. Traditional balsamic vinegar is aged for between 12 and 25 years in successively smaller wooden

Non-brewed Condiment

casks to produce a dark brown (almost black) vinegar with a rich, sweet taste. True balsamic is expensive. Always look for

Often found in fish and chip shops, this is not malt vinegar but

‘Tradizionale’ or ‘DOC’ on the label – your guarantee that it’s

a mixture of chemically-produced acetic acid, water, flavouring

the real McCoy.

and caramel colouring.

Balsamic Vinegar of Modena – or ‘Aceto Balsamico di Modena’

Sherry

A less expensive non-DOC commercial version of the real

Jerez, Spain, this is a dark mahogany-coloured vinegar with

thing, made with concentrated grape juice or must, mixed with

concentrated flavours developed through fermentation in old

strong vinegar, before being coloured and sweetened with

sherry casks. Fantastic for vinaigrettes!

Historically linked to the production of the sherries of

caramel and sugar.

Rice Red and White Wine

A key ingredient in many oriental cuisines from Japan and

The most commonly used vinegar in central and southern

China to southeast Asia, rice vinegar comes in white, red and

Europe. Made with white or red wine, qualities vary

black varieties and can be seasoned with spices and other

considerably, with the best being matured in wooden casks for

flavourings. Most widely used is light white rice vinegar, a

up to two years, in which time they develop a complex, mellow

favourite in Japan for salads and pickled vegetables. Made from

flavour. More expensive wine vinegars are made from just one

black glutinous rice, black rice vinegar is a key ingredient in

grape variety, the less expensive ones from a mixture.

achieving the ‘umami’ flavour in east Asia’s most popular dishes.

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659159_Maxwell House Ad_150731_v1.indd 1

31/07/2015 15:59

Photography by Lara Holmes

Healthier Pub Grub According to new research customers want healthier options when they eat out.

Research by HospitalityGEM found that two-thirds of customers

“It’s great to see that over half of customers are satisfied that grab

surveyed see a healthy option on the menu as a priority. And

and go chains are doing enough to provide healthy options, but

thanks to changing attitudes the industry is responding to this.

it looks like pubs could be doing more. There is an obvious link

But while counter service outlets and restaurants are meeting

to accessibility and the time it takes to sit down and eat at a pub

consumers’ needs, the pub trade is lagging behind in terms of

as opposed to the increasing grab and go culture, particularly

offering nutritious options, so there’s a clear gap in the market

at lunchtime when we tend to be a bit more virtuous. But this

for pub operators to offer reasonably priced, nutritious food

also presents an opportunity for landlords and other operators

served quickly.

to evaluate their offering of healthy food to check it’s the best it can be for their target audience, possibly through greater menu

“It’s fantastic that so many people believe the availability of

differentiation for various day parts.”

healthy options has significantly improved in the last 12 months for all day parts of the sector, although this is slightly less so for

Here are some light but filling recipes perfect for the chillier

breakfast,” says Steven Pike, managing director, HospitalityGEM.

months.

takestockmagazine.com

TAKE STOCK

FEATURE

Chicken, Leek and Kale Pie By Sven Hanson for Spelt by Roger Saul Serves 4 Preparation time: 30 minutes, plus 40 minutes resting Cooking time: 30 minutes SPELT ROUGH PASTRY

METHOD

INGREDIENTS

1. Remove bones and skin from the thighs and

500g refined spelt flour

pulse meat in a blender with the prunes, 1 tsp

500g cold butter, diced

of mustard, salt and pepper

2 tsp sea salt

2. When chopped enough to form into small

100g wholemeal spelt flour, for dusting

dumplings, shape and set aside

1 tbsp cold water

3. Preheat oven to 180°C

METHOD

cook for 1 minute, then slowly whisk in chicken

1. Mix together flour, butter and salt and

stock

4. Melt butter over a low heat. Add flour and

gradually start to add water and knead

5. Add remaining mustard and chopped

2. Shape dough into a rectangle about

parsley, then season to taste with salt and

2cm/1/2in thick, wrap in cling film and chill in

pepper

the fridge for 20 minutes

6. A splash of sherry or other white fortified

3. Once rested, roll out in one direction on a

wine is also a good addition

lightly-floured surface into a long rectangle.

7. Add leeks to sauce and simmer for a few

Fold the bottom up two-thirds and the top

minutes until starting to soften. The sauce

down one-third to meet it. Fold over exactly

should be reasonably thick but not gloopy. Add

in half. Give the dough a 90-degree turn and

kale and stir again

repeat the process. Wrap in cling film and

8. Add pieces of breast and thigh dumplings

rest in the fridge for 20 more minutes, before

to sauce and put into an ovenproof dish to

rolling it out into a sheet or circle or any other

which a pastry lid can easily be attached

appropriate shape for a lid

4. Keep trimmings for other pastry items or pie decorations

TO ASSEMBLE 1. Lay rolled out pastry on top of dish and decorate

FILLING

2. Brush with a little milk or beaten egg and

INGREDIENTS

bake for 30 minutes, or until the pastry is flaky

2 chicken thighs

and looks golden brown

4 Agen pitted prunes 2 tsp Dijon mustard

“Spelt is a great whole grain to add to dishes such as casseroles and soups, as it adds texture to a dish. High in fibre it slowly releases energy, giving it a low GI and making it easy to digest. It has a delicious nutty flavour and is a good source of vitamins.”

2 chicken breasts, cut into chunks 55g unsalted butter 60g refined spelt flour 500ml chicken stock 2 tbsp parsley, chopped Splash dry sherry (fino or manzanilla) (optional) 2 large leeks, cut into 2cm slices 2 large kale sprigs, spines removed, finely chopped To glaze milk or beaten egg To season sea salt and freshly ground black pepper

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Sweet Potato Gnocchi By Felice Tocchini, the Fusion Brasserie, Worcester Serves 6 as a starter, 3 as a main Preparation time: 30 minutes Cooking time: 60 minutes

GNOCCHI

INGREDIENTS 300g sweet potato mash 200g plain flour 30g parmesan cheese, grated To taste salt and pepper 1 egg yolk To taste nutmeg

METHOD 1. Add flour, cheese, seasoning and egg to the cooled mash and knead until all the ingredients hold together

2. Roll out dough on a dusted surface. Divide into smaller pieces and roll out into a long thin sausage approximately 1.5cm thick. Roll each strip in flour

4. Cut into 1.5cm long pieces and toss in more flour so they don’t stick together

5. Place a clean cloth over a tray, dust with flour before placing the gnocchi on it (the cloth will stop the gnocchi from sticking to the tray)

6. Cook gnocchi in a large pan of gently boiling salted water for approximately 3

METHOD

minutes, or until they float to the top

1. Place ¼ of the butter in a sauté pan with

7. Lift the gnocchi from the water with a

garlic and chilli

perforated spoon, or colander

2. Cook until lightly golden, add prawns and cook for a few more minutes

SAUCE

INGREDIENTS 80g butter 2 garlic cloves, finely chopped To taste chilli (optional) Handful dandelion or spinach leaves 50g fresh ginger, peeled and cut into little strips 200g raw tiger prawns, peeled and cut into pieces

3. Add the wine and reduce by half 4. Turn the heat down before adding the ginger and the rest of the butter, carry on shaking the pan over the heat until the butter is totally melted and it has been amalgamated into the sauce

“The sweet potato is a vegetable that counts towards the government recommended ‘5-a-day’. It delivers high levels of vitamin A, contains other essential vitamins and minerals including potassium and vitamin C.” Source: Scott Farms International. www.lovesweetpotatoes.com

To serve add the cooked gnocchi and then the dandelion or spinach leaves to the sauce, toss and serve

100ml dry white wine

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Crunchy Bake

NEW

TOP M ARKS FOR SC HOOL MENU s

Two great products to give an oven baked crunch to meat, fish and vegetables. (serving suggestion)

MAGGI® Crunchy Bake is an ideal product for schools A seasoned crumb coating available in Southern Fried and Lemon & Herb varieties, developed for oven baking.

DIP pieces of chicken, fish or vegetables in beaten egg COAT with MAGGI® Crunchy Bake OVEN BAKE for a crisp crumb

Versatile

• Coat and oven bake meat or fish • Sprinkle over pasta bakes and potato topped pies • Gives crunch to roasting vegetables or oven chips

✔ Can be used on school menu cycles more than once per week ✔ Specifically developed to be used in oven baking to give a healthy, alternative option to frying. ✔ Adds taste - two great varieties to complement your food.

✔ Within the ‘75% made from scratch’ section of the Food for Life Catering Mark ✔ Choose your own fish or meat to coat instead of buying ready coated No added MSG Meets UK Responsibility Deal 2012 Salt Targets

For school weekly menu cycle and menu inspirations visit www.maggi.co.uk/professional facebook.com/MaggiProfessional

No artificial colours or flavours Suitable for vegetarians

Pack Size: 1kg Yield:

Coats 100 children’s portions or 66 adult portions. Shelf Life: 12 months unopened

0800 742 842

TAKE STOCK

FEATURE

Pan Fried Cod, Fondant Potato & Gazpacho Salsa By Dominic Powell, executive chef at Fish at 85, Cardiff Serves 5

“Home-grown fruits and vegetables such as peppers and tomatoes are cheap and plentiful, and served with fresh meaty cod whose flakes lend themselves to the burst of flavour from the salsa, it is a filling meal but fresh enough for you not to feel guilty.” Preparation time: 10-15 minutes Cooking time: 45 minutes - 1 hour due to the fondant potato

METHOD

GAZPACHO SALSA

INGREDIENTS

1. Heat butter and when foaming add potatoes and fry until deep

6 tbsp extra virgin olive oil

golden brown on one side, about 5-6 minutes. Turn over, cook for a

2 tbsp sherry wine vinegar or red wine vinegar

further 5-6 minutes or until golden brown

3 garlic cloves, minced

2. Carefully pour the stock over and add garlic cloves and thyme sprigs.

1 tbsp smoked paprika

Season to taste with salt and pepper

1½ tsp coarse salt

3. Cover and reduce heat to a simmer. Leave until potatoes are tender,

¾ tsp freshly ground black pepper

then remove and keep warm

3 medium tomatoes, cored, seeded, cut into ¼ inch cubes 1 small cucumber, peeled, seeded, cut into ¼ inch cubes

COD

150g Kalamata olives, pitted and coarsely chopped

INGREDIENTS

½ red pepper, cut into ¼ inch cubes ½ yellow pepper, cut into ¼ inch cubes

5 x 180-200g cod loins

1 large red onion, finely chopped

50g butter

3 tbsp fresh Italian parsley, chopped

½ lemon Salt and pepper

METHOD

1. Whisk oil, vinegar, garlic, paprika, and salt and pepper together

1. Preheat a medium-sized pan and season cod loins

2. Add remaining ingredients and toss to coat (can be made one day in advance)

2. Place skin-side down and cook 75% through on a medium heat,

3. Cover and chill. Toss to blend before serving

about 6-8 minutes

POTATO FONDANT

juice into the pan. Cook for a further 2 minutes so that the cod slightly

3. Turn the cod on the flesh side and add butter and a squeeze of lemon poaches in the butter and lemon. Leave to rest for 2 minutes

INGREDIENTS 150g butter

TO SERVE

5 potatoes, peeled, cut into barrel shapes

1. Make a ring in the middle of the plate with the salsa, then place the

75ml chicken or vegetable stock

potato fondant in the centre

2 garlic cloves, peeled and crushed 2-3 sprigs fresh thyme

2. Place the cod loin on top of the fondant and garnish with a few pea

Sea salt flakes and freshly ground black pepper

shoots

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Turn the products you buy into rewards you’ll love.

50 FREE points on activation

Simply join and the points are added as you order. It’s that easy.

Join now at UFSChefRewards.com Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchases of the following participating products through nominated participating wholesalers (details which can be found at www.ufschefrewards.com); Hellmann’s: Real Mayonnaise 5L or 10L; Colman’s 2 x 2.25L Mustards and Condiments; Meadowland Double Dairy Cream Alternative 12 x 2L, Knorr Gravy Granules 25L. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. The Scheme and membership registration commences at 9:00 GMT on 1st September 2015. Members can register for the Scheme and collect points in relation to purchases until 23:59 GMT on 31st December 2015 (the “Closing Date”). After the Closing Date, no new Members or points will be accepted or collected. Any points already collected can be redeemed against UFS CHEF REWARDS until 23.59 GMT on 31 January 2016. After this date, all registered but unredeemed points will be forfeited. Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.

Reap the Rewards! Chefs are being encouraged to turn the products they love into rewards they’ll love even more! · Points will be transferred

Fantastic prizes are up for grabs thanks

will be transferred via a nominated

to an exciting new reward scheme

wholesaler into their Chef Rewards

launched by UFS Chef Rewards.

account to be redeemed on a reward

once you have purchased one of

By simply registering online and

of their choice.

the specified products via your

continuing to buy the products they

How it works

wholesaler

use, chefs will redeem gifts to suit all tastes; including iPads, iPhones, knife sets, chef jackets, food hampers and much more. When chefs purchase one of the following products - Knorr Gravy Granules, Hellmann’s Real Mayonnaise, Colman’s Mustard & Condiments and Meadowland Double - points

· Visit UFSChefRewards.com to join · Only one person per business can

automatically into your account

· Once you have enough points you can start claiming your rewards

· All points must be spent by 31 January 2016

join

· You’ll have to provide your name, business name and address, nominated wholesaler and account number

For more information and to read the full terms and conditions visit UFSChefAwards.com

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Spuds You’ll Like Looking for something different to classic roast or mashed potatoes? Look no further! Hailing from the Massif Central region of France, these favourites of the Auvergne combine beautifully balanced flavours to make a truly substantial accompaniment to any meat dish.

Truffade Truffade is another Auvergne favourite – some people eat it as a course in itself, others as part of their main meal. Whatever, it’s delicious!

Aligot

INGREDIENTS

This dish is a French country speciality, often served with roast pork or local spicy sausages.

Serves 4

Traditionally made with unaged Cantal Tomme cheese or Tomme de Laguiole, aligot is made

1kg potatoes, sliced or cubed

from mashed potatoes blended with butter, cream, crushed garlic and melted cheese.

150g smoked lardons 2 garlic cloves, finely chopped 400g Tomme cheese, cubed

INGREDIENTS

METHOD

Serves 4

1. Gently heat butter and garlic until soft

1kg potatoes

2. Place potatoes in a large saucepan, cover

500g Tomme cheese, grated

with salted water and cook until tender. Drain,

2 garlic cloves, finely chopped

then mash or pass through a ricer

30g butter

3. Return potatoes to saucepan and add the

To season salt and pepper

butter, garlic and half of the cheese

4. Stir in one direction with a wooden spoon until cheese has melted

5. Slowly add remaining cheese, drawing spoon up from time to time to admire stringy texture. Add salt and pepper to taste

Goose fat Handful parsley, finely chopped

METHOD 1. In a large Le Creuset-style pan, fry the lardons in the goose fat until brown and add the garlic until softened

2. Layer the potatoes in the pan and lightly brown

3. Cover and gently cook until tender 4. Add the cheese, stir and cover. Once melted, stir in half the parsley

5. Turn contents of pan onto a plate, sprinkle with remaining parsley and serve

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FEATURE

The Big Cheese Don’t let cheese be an afterthought on your menu. With customers seeking out strong flavoured cheeses, local producers and developing a taste for soft goat’s and sheep’s milk cheeses, the British Cheese Board is warning caterers that they are missing out on a huge opportunity by not selling their cheese offering better. “Restaurants have wonderful menus that describe in detail each course, but then they end it with a simple ‘cheese board’ with zero explanation,” said Nigel White from the British Cheese Board. “Customers want to know what type of cheeses they have on offer and more importantly where they come from – especially if they are local. Restaurants are missing out on a huge opportunity by not advertising their cheese boards as some customers will actually visit a restaurant just for that.” Here are the British Cheese Board’s tips to help you get the best out of your cheese board.

Serve at room temperature Many restaurants and cafes make the mistake of serving cheese straight from the refrigerator. Cheese should be served at room temperature – whatever the type. It is a living product that is developing all the time, so chilling stops it from maturing. To reduce waste, just take out a few portions an hour before serving, remove any packaging and cover with a tea towel.

Big up your cheese A cheese course is just as important as a starter and mains so make sure you shout about it! Customers are willing to travel for a specific cheese and with interest around local produce growing, an amazing and/or local cheese board will pull in customers if they know about it. Advertise the fact on your menu and website, and brief your staff. Not only will this impress customers but could boost sales and return visits.

Be knowledgeable The same effort that goes into knowing the day’s specials should also apply to

your cheese board. Waiting staff should be able to reel off the names of all the cheeses available, and be knowledgeable about any special cheeses or local products. Staff members’ expertise or lack of it could be what makes the crucial difference between whether a customer

Cheddar

is the UK’s

favourite

cheese

700

named cheeses made in the UK

orders cheese - or not.

Pair it up Pairing cheese with booze is a great idea – but it doesn’t necessarily always have to be red wine! A fruity white wine works very well with cheese, and a pudding wine or sweet sherry works too. Stilton with port is a fantastic pairing. Grapes, celery and crackers are standard accompaniments but you could make your cheese board really stand out with some exciting alternatives. Why not offer heritage apples or fresh figs, preserves and jellies such as quince, or dried fruits like dates or apricots?

The future West Country Farmhouse Cheddar is one for your menu. It will be one year old in the autumn so now and running into winter is a great time to eat it – it’ll be perfect to order for Christmas!

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Grill

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Photography by Andrew Callaghan, Callaghan Studios

John Campbell John Campbell is co-owner of The Woodspeen restaurant and cookery school in Newbury. The restaurant, which opened in October 2014, serves seasonal, locally-sourced food. After years in the industry working for other people, the Michelin-starred chef’s focus is making his customers happy by cooking food that comes straight from the heart: the kind of food that he loves to eat. Tell us about The Woodspeen...

2010, I helped open Coworth Park hotel - part of the Dorchester Collection - as director of food and beverage, earning the fine

I’d been thinking about opening my own place for the past 30

dining restaurant a Michelin star in the first year of trading.

years. To be honest, I think it’s the ambition of every chef, so

I also won the Andre Cointreau award for my first recipe

when we found the restored 19th century pub and barn set in

book Formulas for Flavour and I’ve featured as a mentor on

the beautiful west Berkshire countryside we knew it was perfect.

MasterChef.

I wanted to create a community-style restaurant with a cookery school and that was the inspiration behind The Woodspeen. All of our produce is ‘natural’ and everything, from our butter to

Which chefs inspire you?

our bread and even our beer, is made in-house. We make food -

I’m always inspired by the chefs around me and I always have

good food - as it should be made. Our menus change frequently

a good team. But significant chefs from my past include Phil

to suit the seasons but also to keep our customers happy and

Howard from The Square in London who is a good pal of mine.

our chefs on their toes! The cookery school offers courses for

But to be honest, any young chef in the 1980s was inspired by all

amateur cooks of all levels as well as being the base for the

of those famous chefs in that era such as Raymond Blanc and the

BaxterStorey Chef Academy, which trains professional chefs.

Roux brothers. That group of chefs clearly inspired a generation of cooks and I admire them all.

How important is training to you? It’s crucial. I was trained really well with good people around

Favourite restaurant?

me and I have a passion for development and training. The

The Square in London is one of my favourite restaurants –

BaxterStorey Academy was set up by myself and Alastair Storey 13

classic French, tasty food not messed around with. And Per Se

years ago to train and develop chefs - it’s amazing that we have a

in New York is immaculate perfection in my opinion. The food,

base for academicians to enrich their culinary skills. As an industry

hospitality and service is world class.

we need to be sharper about creating a professional talent pipeline - there will be a shortage of good chefs in this country in

Hobbies outside the kitchen?

the next few years if we don’t start training them now.

I like football and, being born in Liverpool, I’m a red! Sadly I don’t have time for a season ticket but I do try to go and watch them

When did your passion for cooking begin?

when they play down south. I also like skiing and country sports such as hunting and fishing.

I always knew I wanted to be a chef. I used to cook for anyone who would eat my food and when I was 11 years old I made French onion soup after watching it on Blue Peter! Although

Was getting a Michelin star a priority for you?

I knew I never wanted to be anything else, it was my nan’s

No. You shouldn’t chase a star and chefs who enter the industry

hospitality that inspired me. She’d make a beautiful roast on a

for that reason alone lose sight of what is actually important;

Sunday and she got the best flavour out of whatever she cooked,

making customers happy by serving good food. What you

even the cheapest ingredient. You’d come into a room and my

should be doing is looking after your customers, your team and

nan would offer you food and drinks - she wanted to make sure

producing good quality, tasty food and you’ll get your star.

you felt welcome and happy and she did that through food. That’s something I always strived to achieve. Cooking is an

Tips or advice to a young chef?

addiction. When I serve good food and see the customers loving

Learn to cook and learn to cook properly. Really properly. The

it that keeps me inspired to keep creating.

most important part is finding a place where you can learn;

What’s your career history?

somewhere you are comfortable and feel part of the team who

I have been a chef since the age of 15. I achieved my first

stuck in a corner preparing boxes of spinach or peeling spuds

Michelin star in 1998 during my first year at Lords of the Manor

all day. But ultimately, it’s about enjoying yourself. You could be

Hotel and Restaurant in Gloucestershire. Five years later, I went

working 16-hour days so you have to love the industry.

will bring you on and where you’ll be taught the craft, not just

to work at The Vineyard at Stockcross, west Berkshire and was awarded two Michelin stars and picked up the Cateys’ award. In

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Feed Your Eyes Our Twitter followers have done it again, sending us dozens of photos of stunning dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes. And a huge thanks to our sponsors RH Amar, Premier Foods and Kerrymaid, because now the winner from each category will receive a £50 Amazon voucher. The competition is hotting up!

Starters ad ean_douglass - He Dean Douglass @d y Bay itle Wh e, ng Lou & chef at Noir Bar n, pickled veg salad Crisp skinned salmo

Dan Abbs @dab bs1981 - Pastry chef at Emmanuel Co llege, Cambridge University - Straw berry soup, basil parfait

ustlovefood - Head Claudia Escobar @J d, Leigh, Scotland chef at Justlovefoo oked sm t pea ean rid Cold smoked eel, heb eds & lime peel scallop, keta, seawe

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Sam Everett @sameverett2 03 - Head chef at The Ri verside Resta ur ant, Rochdale - Br aised pig’s ch eek, asparagu wild garlic pe s, sto, caper & ra isin purée

Tom Sturman @davor1 - Head chef at Da Vinci restaurant, Cleveland Torched mackerel, smoked pâté & bonbons, beetroot three ways, meri ngue, horseradish & samphire

Mains Bjorn Moen @thehartinn - Freelance head chef in Cheltenham - Nori, chicken & prawn ballo tine w buttern ut gnocci, nasturtium, as p, pork belly & peanut

Billy Frost @billyfros

t1991 - Head chef at Thyme at Bawtry, Don caster - Pan roast chicken breast, confit leg, champ mash, glazed carrots and sha llot rings

Dan Watkins @dan

chef82 - Freelance

sous chef, Glouceste rshire - Chicken and chorizo terrine, chi lli jam, pesto foam

Grabecki - Head John Grabecki @John_ am, tomato, olive, chef, BNY Mellon - Bre sea vegetables & leek

Simon Martin @EI_Barto Head chef at No1 Chur ch Street, W heathamstea Hertfordshire d, - Lamb, lam b fat gnocch tomato, thym i, e and aspara gus

Desserts k - Head chef at Noel Keane @chefnoel ry - Wild honey Ker Co River Island Hotel, cotta, helgas na pan let vio & essence of y & elderflower rubhard sorbet, whiske

ay - Chef at ay @Chef_Carw Connor Carw awberry, Str Bar, Norwich The Last Wine te ola white choc pistachio and

soup

hefTomMackins Tom Mackins @C mouth Bay Cafe, - Head chef at Fal olate and coffee Cornwall - Choc

Jonny Mills @jonnyhmills - Head chef at The Ebrington Arms, Glouceste rshire - Duck egg custard, poached rhub arb, granola, goatâ&#x20AC;&#x2122;s milk sorbet

g1984 - Head chef Michael King @mkin ster - Assington at Clarice House, Colche oked yogurt sm io, strawberry, pistach and basil

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The Winners Dan Abbs

Winner STARTERS

@dabbs1981

Pastry chef at Emmanuel College, Cambridge University - Strawberry soup, basil parfait

STARTERS

Sponsored by takestockmagazine.com

@mking1984

Head chef at Clarice House, Colchester Assington strawberry, pistachio, smoked yogurt and basil

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PATISSERIE

Welcome to Take Stockâ&#x20AC;&#x2122;s patisserie section!

A Wicked Indulgence

Halloween and Bonfire night are two popular events that have the potential to make your profits rocket with some old fashioned, wickedly indulgent treats. But in these health conscious days when sugar is constantly cast as the evil ingredient, how can you let your customers have their cake and eat it? The trick is finding natural and alternative sweeteners that make baked goods and desserts a lower refined-sugar treat.

Here are two magical recipes guaranteed to satisfy your customers with a sweet tooth without scaring the health lobby.

Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*

www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 68% used Tate & Lyleâ&#x20AC;&#x2122;s Caster and Icing sugars for baking.

PURE

. CONSISTENT . QUALITY

TAKE STOCK

PATISSERIE

Trick… Reconstructed Toffee Apple, Apple Jelly & Nut Crumb by John Grabecki, head chef at BNY Mellon Makes 4

NUT CRUMB

and slightly caramelised

50ml water

INGREDIENTS

3. Place mixture into a 8 x cupcake tray

50ml double cream

25g pistachios, chopped 25g hazelnuts, chopped 100g unsalted butter 52g demerara sugar

measuring 5cm wide/2cm deep and freeze for 1 hour

4. Once frozen, take the apple semi circles out of the cupcake moulds

½ tsp salt

5. Wearing gloves, join two apple halves

100g plain flour

together and use your hands to mould into a

½ tsp ground cinnamon

round ball

½ tsp ground ginger

6. Place skewer into apple ball, place on a greaseproof paper-covered plate and pop back

METHOD 1. Melt butter. In a mixing bowl, combine all ingredients

into the freezer. Continue until you have four apple balls

METHOD 1. Heat the sugar and water to full heat and continue until the sugar has turned golden brown

2. Add the butter and cream simultaneously 3. Mix until completely emulsified, pour into a separate container and leave out at room temperature

TO ASSEMBLE

APPLE JELLY

1. Take the skewered apple balls out of the

165ºC until golden brown

INGREDIENTS

freezer and dip each one into the caramel until

3. Leave to cool

250ml apple juice

2. Spread out onto a baking tray and cook at

well coated

2 bronze gelatine leaves

TOFFEE APPLE FILLING

INGREDIENTS 4 Pink Lady apples, peeled, cored, 1cm

TO SERVE

METHOD 1. Soak the gelatine in cold water until soft

diced

2. Heat half the apple juice, add the gelatine

½ tsp cinnamon

and mix thoroughly until melted

25g unsalted butter

3. Add rest of the apple juice and pour into a

25g caster sugar

bowl, place in the fridge for at least 1 hour to set

½ tsp vanilla essence

INGREDIENTS

1. Heat butter, sugar and cinnamon together

25g unsalted butter

2. When foaming add apple, cook until soft

200g caster sugar

1. Take your nut crumb and spoon some on to the ball. Take the apple and place it half on/ half off the nut crumb

2. Take the apple jelly out of the fridge and spoon 3 tsp onto the nut crumb

3. Place a small mint leaf on top of the apple to replicate the stem and a few on top of the

CARAMEL

METHOD

2. Do not return to the freezer

nut crumb to add to the forest effect

4. Serve with freshly whipped cream or vanilla ice cream

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PATISSERIE

... and Treat Black Forest Dessert by James Wood, chef proprietor, Chimes Cafe, Ripon

INGREDIENTS 150ml cherry juice 170g butter 3 eggs 200g dark chocolate (50% cocoa) 113g gluten-free flour 142g tinned or frozen cherries 200ml double cream 2 shots kirsch or brandy (kirsch will make it sweeter) Â˝ jar of cherry conserve

METHOD

5. Gently fold in egg white 6. Line a 12 inch x 9 inch baking tin with baking parchment and pour in mixture. Bake at 170ÂşC for 15-20 mins and leave to cool

7. Whisk double cream into a soft whip

1. Separate cherries from cherry juice and soak in kirsch/brandy

8. Cut out eight circles in the sponge using a 2.5 inch scone cutter.

(preferably in refrigerator overnight)

Take four of the sponge circles and put a tablespoon of cherry

2. Melt butter and chocolate on a low heat and leave to cool slightly

conserve onto each one, then top with the cream. Top each base with

3. Separate eggs. Place whites in a bowl and whisk until stiff

the remaining four sponge circles

4. Combine chocolate mixture, egg yolks, cherry juice, kirsch (with

9. Dust each cake with cocoa powder and serve with a few more

cherries) and flour

cherries - and vanilla ice cream

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The

Sweet Stuff The use of natural and alternative sweeteners is becoming more popular in desserts and tasty treats. With the ability to flavour and keep the calorie content at bay, more bakers are jumping ship and leaving refined sugar in the bowl not in the mix. Here are some of the best alternatives to white sugar.

Sugar Options Fruit

Honey

Fresh, frozen or dried; apricots, banana,

Sweeter than sugar (and high in calories)

dates, raisins and figs work well. They add

go easy on the amount. Works well in

moisture and density as well as fibre and

moist, dense full-flavoured bakes.

other valuable nutrients.

Agave nectar

Stevia

With a low GI but being about 30%

A plant used as a sweetener for centuries

sweeter than sugar, you need less to

in Paraguay and Brazil, it contains no

achieve the same taste. It works well

calories or carbohydrates, and doesnâ&#x20AC;&#x2122;t

in flapjacks, sticky cakes and muffins in

raise blood sugar levels. Tate & Lyleâ&#x20AC;&#x2122;s

place of syrup.

Tasteva is a great tasting, zero-calorie

Erythritol

sweetener from this natural source.

Demerara sugar Unrefined and rather coarse, it has a nice,

At 0.2 calories per gram, this sugar alcohol is not quite as sweet as natural sugar so good for chocolate brownies.

dark flavour profile. It sweetens and adds a depth of flavour; perfect for an apple pie.

Xylitol Made from the bark of birch trees, it looks and tastes like sugar but has fewer calories and a low GI. Not to be used as a yeast raising agent and go easy on the amount as it has a laxative effect. Cakes sweetened with xylitol don't colour very much, so itâ&#x20AC;&#x2122;s better to use in darker cakes like coffee or chocolate.

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Agave Nectar

is 30% sweeter than

sugar

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Photography by Lara Holmes

PATISSERIE

Pear & Ginger Muffins By Amanda Hamilton for Spelt by Roger Saul

Makes 12 muffins Preparation time: 15 minutes Cooking time: 25 minutes

INGREDIENTS For greasing unsalted butter 150g wholegrain or seeded spelt flour 150g rolled oats

200g clear honey

3. In a separate bowl, mix together pear purée,

115g sultanas

egg whites, yoghurt and honey. Pour this

1 firm pear, peeled, cored and diced

mixture into the well in the dry ingredients and gently fold together to combine, being careful

2 tsp baking powder

METHOD

1 tsp bicarbonate of soda

1. Preheat oven to 190°C/375°F/Gas 6 and

4. Gently fold in the sultanas and diced pear.

1 tsp ground ginger

grease a 12-hole muffin tin or line with

Do not overmix

1 tsp ground cinnamon

squares of baking paper

5. Spoon the mixture into the muffin tin. Bake

¼ tsp freshly grated nutmeg

2. Put flour, oats, baking powder, bicarbonate

for 20–25 minutes

225g pear purée

of soda and spices in a large bowl and make a

6. Transfer to a wire rack to cool for 5 minutes

4 egg whites

well in the centre

before unwrapping

not to overmix

125g natural yoghurt

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Simple Solutions for Less Than Simple Demands

P&G Professional’s Flash Professional range of multi-surface, kitchen and sanitary cleaning solutions is specially made for the trade to deliver significant cleaning muscle across fewer products Online bookings…contactless payment…voice activated gadgets. There’s no doubt about it, operators are having to contend with a world that is becoming more and more complex around them. But wouldn’t it be nice to return to an age of simplicity? Where people get more for less and know they’re getting absolute value from every pound they spend and every experience they sign up for? Nowhere is this truer than in the trade where operators often have to juggle their finances to balance the books and ensure they’re turning over a profit. A recent survey commissioned by P&G Professional revealed that hotel owners fork out the most on cleaning products spending £253.20 each month; that’s £164.60 more than publicans. With operating margins squeezed, especially for pub owners, a simple, effective, easy-to-use range of cleaning products can help save time and money.

Did you know? Hospitality operators on average spend about £124.45 each month on cleaning products – that’s nearly £1,500 each year! The alarming thing is that almost half of those surveyed have purchased cheap cleaning products but later been disappointed by their effectiveness. False economy?*

This is why P&G Professional is committed to delivering reliable cleaning solutions which are easy to use, cut complexity and minimise the risk of employee error. When it comes to your business reputation, it really is a small price to pay. The Flash Professional range responds to a direct need from operators for a range of trusted cleaning solutions that not only last long but deliver on multiple fronts including shine, freshness, scent, degreasing and dust removal. Delivering the simplicity, efficiency and trustworthiness of a well-known brand for busy operators, the Flash Professional range really is the trusted partner for operators. Specifically designed for the trade with an effective line-up that encompasses multi-surface, kitchen and sanitary cleaners, Flash Professional is safe for use on all washable and food contact surfaces. The range is not only versatile but delivers the same brilliant performance each and every time. We know that professional cleaning problems require professional solutions and the Flash Professional range is the ideal partner to help operators deliver an optimum cleaning performance without the need for multiple products – saving time and money when it matters most. The Flash Professional range includes an Antibacterial Multipurpose Spray Cleaner, Antibacterial Degreaser Spray, Kitchen Heavy Duty Degreaser, Bathroom Cleaner, Toilet Bowl Cleaner and Limescale Remover.

Did you know? Amongst professional operators, hotel owners spend the most on cleaning products spending £253.20 each month; that’s £164.60 more than publicans suggesting there may be ways to optimise spending on cleaning supplies by using higher quality products which have better cost in use.

* Survey commissioned in January 2014 via H20 Publishing to 100 hospitality operators in the UK.

TAKE STOCK

FEATURE

Disability Awareness Boosts Business

Caterers are losing out on potential profits by not paying enough attention to the needs of customers with disabilities. A new study has revealed that 3.6 million

the disabled. Being more accessible,

don’t have the right facilities in place

people are leaving restaurants and pubs

according to the BDF, is not about

then don’t be afraid to point this out.

because of poor disability awareness.

making huge (and costly) adjustments

Taking the time to give the customer

The study, conducted by the Extra Costs

to your property but often about taking

extra care and attention is important

Commission with Business Disability

small, simple steps.

as personal interaction will determine

Forum (BDF), was based on experiences,

“By increasing the amount of information

what experience the customer has.

including eating out, of 2,500 people

available to disabled customers or having

The catering industry can be a busy,

who have wide ranging disabilities,

a trained member of staff on-hand they

fast-paced environment but disabled

physical, visual and mental impairments.

can make better choices which will

customers are just as important as non-

“One in five people have a disability

improve their eating out experience,” adds

disabled ones so if they require an extra

and close to half will have one by

George. “And that way they will be more

few minutes of a staff member’s time

the time they are 65”, said George

likely to return!”

then they must get it. It can be something

Selvanera, director of policy, services and

Raising disability awareness for your

communications, BDF.

business is crucial – especially with

“The term ‘disability’ covers everything

Christmas around the corner. No one

from dyslexia to blindness, wheelchair

expects you to be an expert – it’s more

users to someone suffering with multiple

about showing some knowledge and

sclerosis, so expecting businesses to

confidence.

Staff training

Here are BDF’s tips to help you improve

With two-thirds of customer-facing

your disability awareness with minor

staff not trained to deal with disabled

disruptions to business and without

customers you will stand out if you have

breaking the bank...

trained your staff. The BDF offers expert

First contact

help to members to train your in-house

According to the BDF it’s not just about providing facilities - even though only

Don’t be awkward about disability. If it’s

not send a few members of staff on a

60% of restaurants have a toilet for

a visual disability and you know you

relevant training course? Nominate one

be knowledgeable on every disability is challenging and unrealistic. Our aim, therefore, is to help caterers make their service more accessible to disabled customers.”

as simple as: guiding them to a seat or asking if they need the menu read out or explained. Telling a disabled customer you are there if they need you is not patronising – it’s thoughtful good service.

trainer if you wish. Alternatively why

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FEATURE

trained staff member per shift to take responsibility for disabled customers, to look after that customer and make sure all their needs are met. Of course, nobody expects staff to be experts in all disabilities but if your business isn’t equipped with large print menus or hearing aid loops then having someone with some basic knowledge and good disability etiquette may help to overcome some of the challenges both staff and customers face. A better interaction will make the customer feel that their needs are being met or at least considered. And any cost of training will be recouped when the satisfied customers return.

Be informative Let people know what facilities and access you have in place to cater for someone with a disability. If it’s not possible to reach your first floor toilets apart from walking upstairs then let the customer know. Equally, if you have disabled access or staff who can communicate in British Sign Language then advertise it. The more information you have, the easier it will be for a disabled customer to make a decision on whether it is practical for them to visit your establishment. It makes good business sense and shows you care, because you have stopped a customer from wasting their time on an unsuitable visit or enabled them to prepare to be able to visit you. Your website should contain all this relevant information, and make sure staff have this information if they answer a telephone enquiry - you could even pop a note in your window.

Use technology Advice and guidance is really important. In this day and age most people have a smartphone with internet access or access to a computer at work. Encourage staff to search for answers via the web if a disabled customer comes in and they aren’t sure how to serve them. This initiative will impress the customer and

What’s the law?

move staff along in providing a much

The Equality Act 2010 is the central piece

more confident disability awareness

of legislation that relates to disability. In a

service. And even if they aren’t able to

nutshell, the law recognises that it’s your

stay they will leave on a positive note.

duty to make reasonable adjustments

Make minimal changes

so that a disabled person can use your

You can make a few changes to your

possible to get to the standard usually

business without it costing the earth. During exceptionally busy periods like Christmas, why not get some large print menus done as a one-off? Not only will it impress customers, it will make them more inclined to visit in the new year. When recruiting staff perhaps ask if they have experience of disability awareness and if so, perhaps they can brief other staff or use them as a point of contact if help is needed? If you are already a member of the BDF then make this known to customers by pinning the logo somewhere visible and adding it on your website. If you aren’t a member you can still visit their website for help and advice or even look into becoming a member. If you don’t have a disabled toilet why not see if you can arrange with a neighbouring business who does to let your customers use it too? There may be

service as close as it is reasonably offered to non-disabled people. The duty is ‘anticipatory’. This means you cannot wait until a disabled person wants to use your services, but must think in advance (and on an ongoing basis) about what disabled people with a range of impairments might reasonably need. What is reasonable for you to do depends, among other factors, on the size and nature of your organisation and the nature of the goods, facilities or services you provide. To simplify this, if a new restaurant was due to open it would have to do what is reasonable. For example, if you were starting business in a new building then it is more reasonable to expect that adjustments are made to enable access than if you took over the lease of an existing building where there is no current access.

a mutual advantage for both businesses

For more information or to enquire

to prosper from the partnership.

about becoming a member please visit businessdisabilityforum.org.uk

This makes you look helpful and caring - and if they don’t visit they may still recommend you to a friend!

One in five people have a disability and close to half will have one by the time they are 65 George Selvanera, BDF

How accessible are our restaurants?

60% - have disabled toilets 25% - offer large print menus 9% - h ave hearing aid loop system

86% - include accessibility info on website

Source: DisabledGo

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Top of the Class Head chef Danny Holder left an award-winning restaurant to take up the challenge of creating restaurant-style food in a school. His unique and winning formula has cooked up top marks from pupils, teachers and parents at Moorland School in Clitheroe, Lancashire. He shares the secrets of his success with Take Stock as he looks forward to the new school term. Nestled within the Ribble Valley on the

working at The Millstone at Mellor I never

outskirts of a market town, Moorland is a

dreamed I’d end up working in a school,

hidden gem. With 196 pupils, of which 55

but when Mr Harrison explained that he

are boarders, the school has an excellent

wanted fresh, homemade food – as good

reputation academically and creatively

as any restaurant – to be served to his

thanks to its elite football programme and

pupils I saw it as an exciting challenge.”

elite ballet programme. In August 2014 when head teacher Jonathan Harrison turned his attention to nutrition, his aim was to offer his pupils the best food too. “When Mr Harrison shared his vision with me I knew it was something I wanted to be part of,” said Danny. “Teaching pupils about nutrition and making sure they understand what they are putting into their bodies is crucial. After 11 years

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Danny had to source his own team of two chefs and three kitchen assistants before he could set about creating a new menu. “To make the new concept work I needed chefs – not cooks popping processed food into an oven – kitted out in chef whites with rules like any kitchen,” explained Danny.

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FEATURE

Danny and his team prepare a breakfast

Aware that most children have limited

menu for the boarders which consists of

palates, Danny’s aim is to open their taste

choices such as granola and muesli or

buds to new flavours and tastes.

smoked salmon and scrambled eggs. Their busiest time is lunch which caters for three sittings; juniors, middle and seniors and then an evening meal for the boarders.

“We served kedgeree for breakfast and to our surprise the kids loved it – so I’m now thinking of trying out kippers! Our Thai dishes Beef Rendang, Thai Green Curry and Katsu Curry along with our chicken

“For lunch we serve soup of the day,

and sweetcorn spring rolls go down a

sandwiches, a hot deli sandwich, salad

storm,” said Danny. “I do something as

bar, two hot options, one halal option

simple as using Diane or pepper sauce

and a vegetarian one too. We also have

instead of bog-standard gravy, and I’ll

vegetables, pasta and jacket potatoes,”

serve champ potato instead of normal

said Danny. “We don’t have chips, fish

mash. It’s wonderful to witness the

stars or anything processed on the

children’s curiosity – and reluctance - but

menu, everything is made here in-

once I’ve explained what is in the dish

house: from the biscuits to the sauces, it

they eat it – and love it! As a team we take

is all homemade.”

the time to talk to the kids and build up

And when a parent tells me their child will

their trust. It’s as simple as that.”

never eat a vegetable at home I promise

He serves homemade delights like

them that by the end of the year they will.

cottage pie, chicken curry, and beef goulash finished off with traditional desserts like sticky toffee pudding, cheesecake and chocolate tart. “We don’t discourage the kids from eating ‘comfort’ foods - we just make

Moorland is a family and it makes my day seeing the kids enjoying the food.

And I’m right.” To be able to make the food he wants Danny, like most chefs, has to work to a budget so uses the best local suppliers. “People think the freshest local stuff is the most expensive but that is not

them healthier. For instance, our chicken curry is made without oil but with stock

Danny’s accommodating, friendly and

necessarily the case,” said Danny. “I

and we add crème fraîche. If we do

open attitude has not only made him top

did my research and searched for the

burgers we make them from scratch and

of the class with pupils but parents too.

best suppliers to suit my budget. I use

serve them with sweet potato fries. We

“Parents notify me of their child’s dietary

seasonal fruit and veg and source the

don’t believe in saying a pupil can’t have

requirements and I’ll adapt the menu

cheaper cuts of meat like blade of beef

chocolate but because we serve the

or make something specific for them,”

that by braising for long enough is

children we have some portion control

said Danny. “I always put the menu for

tender and gives you a great flavour.

so to a degree can monitor what and

that day on the blackboard so if there is

I grow herbs but eventually I’d like to

how much they eat.”

anything the kids can’t eat they will tell

grow our own veg so we are as self

The team mix it up with fun and exciting

me in time – but if it’s simply a matter of

sufficient as we can be.”

choices. As well as a fancy fish and

them not liking the sound of a dish that’s

Overall, the response has been positive.

chips once a month they do a Tuesday

different. We don’t want to overpower

Toastie and Danny’s Delight – chilled

or force them to eat something but will

chocolate ganache in a glass to which

encourage them to try it. Most of the time

the pupils add hot milk to make a hot

they like it when they do and the odd one

chocolate!

who doesn’t I make them something else.

“I love it when the pupils finish their dish and then run over to ask me what was in it and what flavours I used,” said Danny. “Even the teachers are fans. Before, they brought in a packed lunch but now they are first in the dinner queue! Kids are our biggest critics. If they like it they’ll tell you and if they don’t they will too!” Danny and his team have brought the standards of a hotel kitchen to a school and his aim is to become an award-winning school kitchen. ”This is more than a job to me. Moorland is a family and it makes my day seeing the kids enjoying the food. That’s what I’m here for.”

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Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Mixing it Up Yo Ho Ho... Ginger up Business

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CHEERS

Dates for your Diary Social Events 1 Oct RESTAURANT & BAR DESIGN AWARDS Old Truman Brewery, London

In this issue TAKE STOCK

Cheers CHEERS

5-11 Oct LONDON COCKTAIL WEEK

17-18 Oct RUMFEST

WELCOME TO TAKE STOCK’S DRINKS SECTION

ILEC Conference Centre, London In this issue Mixing it Up Yo Ho Ho...

Sporting Events

Ginger up Business

4-6 Sept RACING

18-20 Sept RACING

3-4 Oct HORSE RACING

Italian F1 Grand Prix

Singapore Grand Prix

6-13 Sept CYCLING

18 Sept-31 Oct RUGBY

Prix de l’Arc de Triomphe, Paris

Aviva Tour of Britain

World Cup

13 Sept RUNNING

19 Sept CRICKET

Morrisons Great North Run

Royal London One-Day Cup

10 Oct RUGBY Super League Grand Final Old Trafford

3-5 Sept TAMWORTH BEER FESTIVAL

12-13 Sept SOMERSET CAMRA REAL ALE & CIDER FESTIVAL

3-5 Oct CLUN VALLEY BEER FESTIVAL

Assembly Rooms, Corporation Street

West Somerset Railway

Shropshire

12-13 Sept HOPS ‘N HARVEST BEER FESTIVAL

8-11 Oct INDEPENDENT MANCHESTER BEER CONVENTION

Leeds Town Hall

4-6 Sept BERWICK FOOD & BEER FESTIVAL The Parade

4-6 Sept CREWE RAIL ALE FESTIVAL Crewe Railway Heritage Centre

10-12 Sept 8TH HINCKLEY CAMRA BEER FESTIVAL

Swifties 52-53 Big Boys Toys 54-55

Festivals

3-6 Sept LEEDS INTERNATIONAL BEER FESTIVAL

Dates for your Diary 51

Maidstone, Kent

Victoria Baths, Manchester

18-20 Sept RAIL, ALE & JAZZ FESTIVAL 23-25 Oct 5TH CAMRA BEER & CIDER Lakeside Station, Cleethorpes FESTIVAL & AUTUMN DIESEL GALA 19-26 Sept BRISTOL BEER WEEK Spa Valley Railway, Bristol

Royal Tunbridge Wells

25-27 Sept NEWQUAY BEER FESTIVAL

31 Oct-1 Nov KNAPHILL BEER FESTIVAL

Hendra Holiday Park

Royal Oak Pub, Woking

1-4 Oct LONDON BEER CARNIVAL The Vaults, Leake Street

The Atkins Building, Lower Bond Street

Yo Ho Ho... 57-59 Mixing it Up! 62-63 Amanda Humphrey’s Cocktails 64-65 Ginger up Business 67 Ginger Beer Cocktails 69 Brew Your Own! 70 takestockmagazine.com

Swifties September-October

Birra Moretti Heineken has unveiled a whole new look for its

impressive success, where in the last year sales

Birra Moretti – designed to convey the brand’s

in the on and off trade have performed at more

authentic Italian roots and further reinforce its

than twice the World Beer category average, with

place as a top seller in the World Beer category.

value up 29.7% and volume increasing by 29.2%

The new look uses a matt circular label and the

according to data from Nielsen MAT.

colours of the Italian flag to communicate Birra

After a summer of promotional activities

Moretti’s values of heritage, tradition and quality

including the repeat of last year’s highly

in a simplistic but premium style.

successful ‘Birra Moretti Gran Tour’ demand is

Giving increased visibility, the refresh can only help to further boost Birra Moretti’s already

Nordic Export

sure to be high. Stock up now! www.birramoretti.com

Pressing Symonds Cider

According to a report by Mintel, nearly 60% of adults now drink cider, with niche cider now commanding a 17.8% share of the

Following a highly successful

draught cider category according to CGA

launch earlier this year and

MAT. Recognising this, Symonds Founder’s

extensive coverage during the

Reserve Cider has launched its first ever

summer’s Nordic Noir events –

national press and online marketing

Kolson Export is now available

campaign to drive on-trade sales.

from your wholesaler.

The £2m push uses eye-catching

Based on an old Nordic recipe,

hand-drawn illustrations, foodie masterclasses and social media to show

but refreshed for contemporary

consumers why Symonds crisp tasting, premium pint is More Than Your

drinking tastes, this is a

Usual cider.

premium 5% lager, developed in conjunction with internationally acclaimed Master Brewer Anders Kissmayer. Available in bottle, can and keg formats. More information at www.kolson.co.uk

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Symonds has over 300 years of cider-making experience and use only British apples – primarily Michelin coupled with Dabinett – to produce 4.5% ABV Founders Reserve in Hereford. Presentation of this heritage forms an important part of the promotional campaign, reinforcing the niche nature of this draught cider. Premium POS kits including new branded chalice glasses, garden umbrellas and quality A-boards are available – information at your wholesaler now!

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Blind Pig Nineteenth century American unlicensed drinking establishments would get round the law by charging customers to see an attraction and then offer a ‘complimentary’ alcoholic drink. Often called speakeasies, in some regions the bars became known by their attraction, something Heineken acknowledges with its new spirit flavoured cider, ‘Blind Pig’. Available in three distinct flavours:

Coca-Cola

Life

Whiskey, Honey & Apple; Bourbon &

Coca-Cola Enterprises Ltd (CCE) has

Blueberry and Rum & Poached Pear,

launched its latest lower calorie cola –

all are 4% ABV and come in 500ml,

Coca-Cola Life – into pubs and bars.

20s style brown glass bottles. To

Containing a third less sugar and

help complete the ‘speakeasy’

calories than regular cola, Life comes

image, Heineken will be

in the iconic Coke glass bottle, but

providing the trade with green

with green as opposed to red branding.

Blind Pig branded glasses,

Aimed at 35-55 year old consumers

which, alongside the bottles,

looking for a lower calorie cola,

will create a drink that people

the launch of Coca-Cola Life to the

will want to be seen holding.

on-trade is part of CCE’s on-going

Supporting the launch are a

commitment to offer consumer choice

range of serving suggestions

for every occasion.

plus on-trade kits that include

Coca-Cola Life joins an on-trade glass

ice troughs, wall vinyls,

bottle range that now encompasses

chalkboards and Blind Pig

regular Coke, Diet Coke and Coke Zero,

branded aprons for serving

all with distinctively coloured labelling

teams.

that carries calorie content and the key

Ask your wholesaler

characteristic of each variant.

for details or visit

Available now.

www.blindpigcider.co.uk

Frizzante

Fairtrade Fish Hoek Sparkles Whilst UK Fairtrade sales declined by

includes Pinotage, Shiraz, Malbec and

nearly 5% in 2014, Fairtrade alcohol sales

Merlot reds, Chenin and Sauvignon Blanc

went in entirely the opposite direction –

whites and a rosé – all carrying Fairtrade

up 27% to £44m.

labelling.

Tapping into this demand, Accolade

UK customer marketing manager Thomas

wines are offering on-trade customers

Joyce-Brown said: “We recognise that a

wines from a Fish Hoek range that

great many OOH wine lovers are interested in the provenance of the wines they’re drinking. We’ve worked closely with our South African partners to deliver great tasting wines at a competitive price and are proud that we’ve been able to do this to

Demand for Prosecco and other quality sparkling wines continues unabated, reflected in the ever-increasing numbers of bars and restaurants who have it on draught. Frizzante 1754 allows operators to serve their quality sparkling wine with the minimum of fuss – just connect the non-returnable 20 litre keg solution to the bar top with a spare celli coupler and away you go!

Fairtrade standards. The label on our wines

Each keg contains 160 x 125ml glasses

reflects that pride and gives the on-trade

and the wine within is 100% Glera grape

something to offer customers who care

sourced from Veneto region of Italy –

about Fairtrade.”

home of many quality Proseccos.

www.accolade-wines.com

www.Prosecco1754.com

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Big Boys TOYS

Wine starts to turn into vinegar the moment it’s exposed to oxygen. For the on-trade, this oxidation issue causes problems on two fronts; it’s money down the drain every time staff have to throw out the remainder of a bottle and it’s a sales opportunity lost when the customer wants just a glass or two of a better vintage. Thanks to preservation systems this need no longer be a problem. Here are three options for wine serving success.

WINEFIT

lluminated wine cabinet dispensing systems such as the Enomatic are a common sight in wine bars and other

hospitality businesses. Typically holding four to eight bottles at any one time, they do an excellent preserving job. However, with an eight-bottle device measuring over 1m in length and 67cm in height, finding space for even one machine can be a struggle. The Winefit system gets around this problem with a patented distribution cap and a serving/resealing machine. To serve you uncork the bottle and install a patented distribution cap. When a customer orders that wine, you insert the bottle into the machine and press a button. Winefit automatically pours a pre-determined quantity of wine into a glass and tops up the bottle with argon gas before resealing - stopping oxidation for up to 35 days. This machine takes up less than a third of the space of a usual dispensing system and you can have as many bottles on the go as you have distribution stoppers.

CUBO Operators wanting to wall mount or build a Winefit into a counter can opt for this stainless steel system, with the option of adding an air conditioning unit that allows storage of wines at a constant temperature, right next to the machine.

Winefit

Easy to clean and maintain, the sole consumable apart from

A fully integrated system that holds a replaceable argon gas

power is the argon gas. Replacement cylinders are £48 –

cylinder within the unit casing and doesn’t need any special

sufficient for serving wine by the glass from up to 50 bottles –

installation. Easily sited behind or on the bar, the system is

equating to 16 pence per 125ml pour.

portable and needs just a power supply to be up and running.

Systems are available from around £2,000, including 10 caps.

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ANTIOX

WINE BY THE GLASS FILTER I

f you sell fine red wines, then you’ll know all about the need to watch out for sediment

when pouring.

there’s less chance of user error, forgetting a process, or over pumping -

developed a wine-by-the-glass filter cup.

which can often cause more damage to the wine.

Using a high-tech mesh that captures even

Usage is simple. Open the bottle as you would normally, pour what you

very fine sediment, the attractively designed

his stopper with an active carbon filter competes with traditional vacuum pump systems that claim to preserve wine for short periods

– typically two to five days. No pumping is required with AntiOx, so

need and then stopper with an AntiOx. The silicone construction forms a

Originating from a proposal made by Daniel Primack of Winerackd, Birchgrove has

cup can be used with any kind of glass and is a

tight hermetic seal on the bottle and the unique carbon filter purifies the

stylish addition for use in service or at home.

air trapped in the bottle and halts any further oxidation.

Look for details at www.birchgrove.co.uk

Lots of thought has gone into the stopper design. There’s an integrated date recording system so you can keep track of when each bottle is opened and the stopper is big enough to prevent an accidental binning by staff. It comes with a 12-month guaranteed life in service. Feedback from restaurants and bars to trade suppliers such as Birchgrove has been excellent, with most rating AntiOx as a really good preservation system for high turnover wines. The stoppers cost around £6 each and are perfect for outlets that do not necessarily have specifically trained serving staff.

CORAVIN A

breakthrough product when serving

been accessed.

top end fine wine by the glass,

This opens a myriad of opportunities, not

Coravin has the ability to completely

least that by using Coravin you can offer

eradicate wastage. If used correctly, there

your finest wines by the glass, sure in the

is no reason why any bottle ‘accessed’

knowledge that the rest of the bottle will

cannot continue to age how it would

remain perfect for years to come. Coravin

naturally - for years to come.

allows you to offer iconic wines by the

This is a real game changer that has

glass; create exceptional food and wine

got the industry buzzing, with top flight

pairings; delight and educate your clients

restaurants and wine experts queuing up

with wines they would never previously

to endorse and adopt the system.

have been able to taste due to the cost of

Developed by wine buff Greg Lambrecht,

having to buy (and drink) a whole bottle.

Coravin uses surgical product design

Coravin retails for £269, but make sure

techniques to draw wine out of the bottle

you talk to experts like Birchgrove first, as

by means of a needle that penetrates

training on correct usage and cleaning

the original cork. That wine is replaced

is something it can supply as part of the

with inert argon gas, the natural elasticity

deal. Gas cost per 125ml serve equates

of the cork resealing the bottle as the

to around 32p – a small price to pay for

extraction needle is removed. The bottle

the ability to sell your finest wines by

can then be returned to the cellar to

the glass.

continue aging, exactly as if it had never

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Yo Ho Ho...

Mention the word rum and it’s almost inevitable that images of pirates, desert islands and buried treasure spring to mind. An association hardly surprising as the

came from the English-speaking parts of

drink hails from the islands off Central

the Caribbean; smoother, golden ones

and South America – the haunt of the

from the Spanish parts.

real pirates of the Caribbean such as

In contrast, the French Caribbean

Bluebeard as well as the spectacular

colonies preferred to use sugar-cane

backdrop for Hollywood epics starring

juice as opposed to molasses – a product

the infamous Captain Jack Sparrow.

sometimes called Rhum Agricole.

But delve a little deeper into the history

The same technique is used in French

of this delicious spirit and you realise

Indian Ocean colonies such as Réunion,

there is so much more to appreciate.

Martinique and Haiti – all producing

During colonial times, plantation owners

rhums that change dramatically with age,

realised that the dark rich molasses left

gaining flavour and character.

from sugar production could easily be distilled into a spirit, opening a whole new revenue stream. It was simply a case of adding water and yeast to the molasses, fermenting the mixture and

Bacardi Rum and cigars. A combination made in heaven….and Cuba. Havana Club is perhaps the most

distilling.

famous of Cuba’s rums, but it should be

The classics

remembered that Cuba was the home of Bacardi production from 1862 until Fidel

There are three classic rum styles – white

Castro seized power in 1959, a move that

rum beloved of cocktail waiters around

saw most production shift to Puerto Rico.

the globe, molasses-rich navy rum, and

The famous art deco Bacardi building is

in between, mellow, golden rum.

a must see for anyone visiting Havana

Each one’s distinctiveness is due to

– instantly recognisable by the ‘Bat’

how and where they are produced.

sculpture that adorns it.

Historically, the darker, navy-style rums

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Spiced Golden Rum

White Rum

Navy

The Golden Rum sub category now

In decline on both sales and volume

The original strength of rum served

accounts for 42% of total on-trade rum

fronts since before 2012, a number of

on-board British Naval ships was 57%,

sales – worth £217m according to the

brands have launched new products

Wood’s being the only Demerara rum

latest CGA data (total on-trade 24/1/15)

to revitalise sales, with Captain Morgan

still bottled at this abv. Despite its

– and share is increasing. Captain

White Rum’s £1m+ promotional

strength, slow aging creates a very

Morgan Original Spiced Gold is now a

campaign being a prime example.

smooth, mellow taste.

top 10 on-trade brand, worth £23m to the on-trade (CGA-MAT value 21/2/15).

Rum Daiquiri Local Cuban cane spirits were originally prescribed as a cure for malaria. American engineers arriving

Hot Buttered Ron Zacapa A combination of Grand Marnier, spices and Guatemalan rum creates a superbly smooth winter warmer.

in Cuba after the 1898 war added fresh lime juice and sugar to rum to create this classic.

INGREDIENTS

METHOD

45ml Ron Zacapa 23-year old rum

1. Add all ingredients into a saucepan and

5ml Grand Marnier Rouge

bring to the boil

10ml simple syrup

2. Strain into a tea cup and garnish with a

45ml white rum

75ml boiling water

pinch of dried spices or a cinnamon stick

1 lime, squeezed

5g unsalted butter 1 pinch cinnamon

3. Serve hot

5ml Gomme syrup

1 pinch nutmeg

METHOD

3-4 cloves

1. Place rum, lime juice and syrup into an ice-filled shaker and shake vigorously

2. Pour through a strainer into a chilled cocktail glass

3. Garnish with a lime twist

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Eggnog This rich and spicy cocktail is an American favourite, made with rum or whisky. Eggnog can be served warm or over ice.

INGREDIENTS 30ml Hennessy VSOP 15ml rum 1 whole egg 120ml milk 1 tsp sugar Ice

METHOD 1. Add all ingredients into a shaker with ice and shake vigorously

2. Strain into a tall glass or goblet 3. Garnish with grated nutmeg and serve

Captain Morgan Long Island Iced Tea A legend!

INGREDIENTS

Rum Hot Chocolate A decadent and delicious hot chocolate treat.

10ml Captain Morganâ&#x20AC;&#x2122;s Spiced Rum 10ml vodka

INGREDIENTS

10ml gin 10ml tequila

50ml Captain Morgan Spiced

10ml Cointreau

Rum

25ml lemon juice

100ml hot chocolate

15ml sugar syrup

To garnish squirty cream,

30ml cola

marshmallows or chocolate flake

Ice cubes

METHOD

1. Add spiced rum to a mug

1. Put all ingredients apart from the cola

2. Make up the hot chocolate

into a cocktail shaker, add ice and shake

and pour into the mug

vigorously

3. Serve hot and garnish with

2. Pour cola into a highball glass filled

cream, marshmallows or a

with cubed ice, then strain the mixture

sprinkled chocolate flake

into the glass

3. Garnish with a lemon wedge

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KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.

WE’RE SERIOUS ABO

AC Nielsen Total Market 52 wks to 21.06.14 **600 nat rep sample, adult snackers Dec 14 TNS †AC Nielsen MAT 03.01.15

††

CGA Food Service sales data 2014.

ing e lead KP - Th and in nut br K * the U

nells O’Don free n - Glute nack s s m u premi

We offer a one-stop snacking solution with an extensive portfolio of leading name brands including favourites such as McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.

oops Hul a H No.1 ’s The UK snack** t a e fun to

’s - The McCoy e cut g d i † No.1 r r and b s p s i cr

Research supports consumer opinion that a signiﬁcant portion of outlets have room to improve their snacks range . ††

There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a tough business decision. Whether you are on-trade or off-trade, and whatever your outlet type, size or location, we are committed to working with you to make the most of your crisps, snacks and nuts sales potential and help your snack sales thrive!

KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.

PERFECT PUB

UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar‡.

KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers, including its new O’Donnell’s range – delicious handcooked, gluten-free crisps.

...and you should acheive your share of those sales. The right You r ange for Core Range

Premium Niche 6 lines

O’Donnells Salt & Vinegar

O’Donnells Cheese & Onion

Penn State Pretzels Sour Cream & Chive

Traditional 7 lines

McCoy’s Cheddar & Onion

McCoy’s Salt & Malt Vinegar

Big Hoops BBQ

McCoy’s Cheddar & Onion

KP Salted Peanuts

Extended Range

O’Donnells Salted

McCoy’s Salt & Malt Vinegar

McCoy’s Flame Grilled Steak

KP Dry Roast Peanuts

McCoy’s Salted

McCoy’s Flame Grilled Steak

KP Chilli Peanuts

Brannigans’ Roast Beef & Mustard

KP Dry Roast Peanuts

McCoy’s Salted

KP Salted Peanuts

KP Cashew Nuts

McCoy’s Mexican Chilli

McCoy’s Sizzling Prawn

KP Chilli Peanuts

McCoy’s Mexican Chilli

Penn State Pretzels Original Salted

Brannigans’ Smoked Ham & Pickle

KP Pork KP Cashew Big Hoops Scratchings Nuts Salted

KP Salt & Penn State Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive

McCoy’s Sizzling Prawn

KP Chilli Peanuts

KP Pork Scratchings

Family 9 lines

KP Salted Peanuts

Pom-Bear Original

KP Cashew Nuts

Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive

Skips Prawn Cocktail

KP Dry Roast Peanuts

GET SERIOUS - ORDER TODAY TO MAXIMISE YOUR SALES! 61

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CGA Peach Consumer research 2014.

Big Hoops Salted

‡

Big Hoops BBQ

Mixing it Up! Amanda Humphrey is a mixologist, travelling the country, training people on mixed drinks, spirits and categories. Part of the MIXXIT team, she specialises in American whiskey and scotch, something many Take Stock readers will relate to!

With London Cocktail Week from 5-11 October, Take Stock talks to Amanda about the industry and gets some of her top cocktail recipes.

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How and when did you get into mixology?

What do you enjoy most about your job?

In my late teens I spent 18 months living

When I worked behind the bar, it was

in Spain and Greece. When I came back I

the dynamics of the evening service and

didnâ&#x20AC;&#x2122;t have a job so a friend of mine who

new cocktail menu creations. Now Iâ&#x20AC;&#x2122;ve

was working at Harvey Nichols restaurant

moved to the other side of the stick, it

and bar in Manchester managed to get

has to be the variety of the venues I train

me a job in the bar. I was working under

on Maxxium brands. I could be training

the very talented bartender and founder

in a local pub, a five-star hotel bar or

of The Bar Academy, Jamie Stephenson.

sampling whisk(e)y with festival goers in

I instantly fell in love with the bar and the

the middle of a field. I love people and

hospitality industry. I knew I had found

interaction, so this would be my favourite

my calling. The rest is history.

part of the job as part of the MIXXIT team.

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example, the Aardvark Martini he created

that work with weird and wonderful

with ants. This was on the menu 10 years

foods. There is a cocktail for every taste

ago and only now are other bartenders

whether it be sweet, sour or umami.

starting to work with insects in cocktails.

What’s your favourite bar in the UK and why? At the moment it has to be Satan’s

What’s your favourite bar gadget? If I were to get geeky, it would have to be a RotoVap.

Whiskers in Bethnal Green, London. It serves beautifully balanced classic cocktails and twists on classics in a cool but unpretentious environment. It also has the best hip hop playlist around. I highly recommend a visit if you haven’t been yet. You can often find me sipping on a Laphroaig Penicillin at the bar!

What has been the biggest drink trend of your career? The Speakeasy movement that has been happening across the country over the past five years or so.

It would have to be Nomad in New York

What are the common errors people make when making cocktails?

for the beautiful decor, ambience and

Putting too many ingredients together in

innovative cocktails.

one drink. Don’t put an ingredient in the

The best bar abroad?

cocktail if you can’t taste it! Try to stick

What’s your favourite drink? I never get sick of drinking a Penicillin cocktail. It consists of smoky whisky, blended whisky, fresh lemon juice, fresh

It’s all in the learning. To be a great bartender you have to have great spirits

Albert! And maybe I could do without

It would have to be insects paired

6am flights to Scotland. Apart from that,

with cocktails. Ants have a nutty citrus

I love every aspect of my job and this

flavour to them that can work well with

wonderfully diverse industry.

certain cocktails.

Who has inspired you the most?

Is there any food you couldn’t serve a cocktail with?

when I first started. His passion was infectious and I learnt the beginnings of my trade with him. He was also ahead of his time with a lot of cocktails. For

your drink serves.

part of my drinking repertoire.

trainer so I miss my English Bulldog,

Jamie Stephenson. He was my Yoda

cocktails, as this provides consistency in

Milk & Honey in New York, and is a staple

The weirdest food and cocktail pairing?

I’m away from home a lot as a national

use jiggers and measures when making

Top tips to being a great mixologist?

ginger juice and honey. It was created at

Is there anything you don’t like?

to five ingredients or less and always

knowledge, brand knowledge and cocktail history understanding. You won’t learn all of this on a shift at work. Put the hours in at home studying the internet and industry books, go to tastings on your days off and find yourself a mentor that can help you progress.

No, I don’t think so. Some pairings might be more challenging than others but that’s the fun of trying to create serves

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Penicillin created by Sam Ross at Milk & Honey New York, adapted by Amanda Humphrey

INGREDIENTS

METHOD

50ml Laphroaig 10 year

1. Shake all ingredients together with

20ml fresh lemon juice

cubed ice and single strain into a rocks glass

15ml honey water (2 parts honey

of cubed ice

1 part water)

2. Garnish with two discs of fresh ginger

15ml fresh ginger juice

and serve

Garnish: 2 discs fresh ginger Glassware: rocks glass Ice: cubed

Palmetto - a Rum Manhattan adapted by Amanda Humphrey

INGREDIENTS 50ml Brugal 1888 rum 20ml Antica Formula sweet vermouth 5ml Pedro Ximenez sherry 2 dashes of Angostura Bitters Garnish: orange zest Glassware: cocktail glass Ice: none

METHOD 1. Stir all ingredients in a mixing glass full of cubed ice

2. Strain into a chilled cocktail glass using a julep strainer

3. Garnish with orange zest and serve

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Kyoto Sour (with the Origami Bird) created by Amanda Humphrey

INGREDIENTS

METHOD

30ml Hibiki Japanese Whisky

1. Shake all ingredients with cubed ice

20ml elderflower liqueur

2. Single strain into a rocks glass of

1 dash orange blossom water

cubed ice

20ml fresh lemon juice

3. Garnish with scented orange blossom

12.5ml simple syrup

origami bird

XIâ&#x20AC;&#x2122;AN Punch (No.3 Gin with Kaffir Lime Leaf) created by Amanda Humphrey

Garnish: scented orange blossom origami bird Glassware: rocks glass

INGREDIENTS

Ice: cubed

50ml No.3 gin 50ml rice milk 2 kaffir lime leaves 20ml fresh lime juice 12.5ml simple syrup 2 dashes of Orange Bitters Garnish: kaffir lime leaf Glassware: cocktail glass Ice: none

METHOD 1. Shake all ingredients together with cubed ice and double strain into a chilled cocktail glass

2. Garnish with a kaffir lime leaf and serve

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Iconic Horror on

on tv aCroSS oCtober

the

SeLLing Cabernet Sauvignon in the uK* Centuries ago, Don Melchor de Concha y Toro spread word that the Devil watched over his cellar. The rumour grew to become the Wine Legend and no thief dared come near his precious wines again, giving the name – Casillero del Diablo – the Devil’s cellar. In 2015 Halloween is Saturday 31st October. *Source: IRI Value Sales 52w Jan 2015

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Ginger up Business 2009 was the year that saw the MP’s expenses scandal break, the last Woolworths store close and the release of smash hit film, Slumdog Millionaire. It was also the year Crabbie’s launched its Alcoholic Ginger Beer, creating a drinks category that it has dominated ever since.

Consumer interest in ginger beer has

However, not all ginger beers are the same.

flavour of some kind – so we make

extended into the non-alcoholic drinks

“Where Crabbie’s is different is firstly our

sure we support this demand by having

sector too. Cott Beverages’ Old Jamaica

recipe and secondly the fact that our

a whole range of cocktail ideas using

dominates the branded ginger beer

ingredients are combined with finest Far

Crabbie’s Ginger Beer. It’s exciting

market with an 84%* market share –

Eastern real ginger and then steeped for

working with all these different on-trade

directly satisfying consumers who are

a minimum of six weeks,” said Claire. “No

customers to make sure consumers get to

‘bored with the bland’, according to

one else takes that amount of time and

drink Crabbie’s at its very best.“

market research.

care, which is why our ginger beers have

Crabbie’s brand manager Claire Kelly

such a deep, fiery taste.”

explains what ginger beer is and how

There are three key serving opportunities

it should be served. “John Crabbie was

where Crabbie’s comes into its own,

a Scottish merchant based in Leith,

explains Claire. “We spend a lot of time

Edinburgh, who in 1801 was specialising

with our on-trade partners on what

in importing ginger and other exotic

we call ‘Perfect Serve’. This is where a

spices, using them to produce ginger

customer has chosen Crabbie’s – often

wine. When he branched out to start

as a food accompaniment – and wants

making ginger beer, his access to top

to take time to enjoy the moment.

quality ginger enabled him to create the

Our 500ml bottle and dedicated

deep, deliciously spicy flavoured drink we

glassware comes into its own

have today.”

here! Then there’s the faster serve

At the heart of alcoholic ginger beer is

customer, for whom we developed

the ginger beer plant (GBP) – this is not

our three fruit flavour Crabbie’s

an actual plant but a fungal-bacterial

Alcoholic Ginger Beers. The 330ml

symbiote first described by scientist and

bottle is great for pouring or

botanist Harry Marshall Ward in 1892.

drinking from direct and service is

The basic production process is to take

easy and quick. Finally there are our

GBP, add it to ginger, sugar and water and

higher end outlets. Something like

then let fermentation create ginger beer.

75% of cocktails use a ginger

* IRI, All Scan Snack Outlets, volume sales 52 w/e 28 March 15

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I N T RODUCI NG ACQUA PA N NA & S.PEL L EGR I NO Acqua Panna & S.Pellegrino are natural mineral waters from Italy. Thanks to their extraordinary taste they are appreciated by chefs and sommeliers from all over the world.

THE FINE DINING WATERS

S.PELLEGRINO Is a sparkling natural mineral water from the Italian Alps. Rich minerals and natural CO2 fine bubbles makes it very pleasant and balanced. It matches very well with intense flavours.

ACQUA PANNA Is a still natural mineral water from Tuscany and has a velvety and soft taste. Thanks to its light mineral content it is perfect to match with delicate flavours.

WINE MATCHES

Medium to full bodied, well structured and complex & lasting. Red, full bodied white and aperitif wines.

Simple wines that have a light and smooth tone such as fresh, fruity. white and sparkling wines.

FOOD MATCHES

Intense, evolving, powerfully flavoured dishes. Loves rich food, like beef or mature cheese.

Dishes that are simple and natural and dominated by salty, sour or oily flavours.

THE FINE DINING WATERS

Acqua Panna

S.Pellegrino

HERITAGE The Panna Estate was first registered in 1564 by the Medici family, the rulers of Florence during Renaissance times.

HERITAGE First bottled in 1899, it was shipped to the best tables all over the world. Nowadays it is an icon of Italian lifestyle in over 120 countries.

SOURCE Acqua Panna emerges from a spring situated 900 metres above sea level in a reserve of 1300 hectares in the Tuscan Apennines about 25km from Florence. Its journey underground is about 15 years long.

SOURCE San Pellegrino Terme, in the Northern Italian Alps, about 70km from Milan. Thermal water springs at source at a temperature of 24.5째C after 30 years of underground journey.

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Ginger Beer Cocktails Mojito

Crabbie’s Time

INGREDIENTS

Glass: long collins

Glass: wine

Fresh mint

25ml gin

20ml agave

25ml lemon juice

25ml grapefruit juice

25ml dark rum or spiced rum

Fresh thyme to garnish

Crabbie’s Original Alcoholic Ginger Beer

METHOD 1. Fill glass with crushed ice

METHOD

2. Add all other ingredients and top with

1. Shake together all ingredients

Crabbie’s Original Alcoholic Ginger Beer

and strain into glass

3. Garnish with mint spring

2. Top with Crabbie’s Original Alcoholic Ginger Beer 3. Garnish with thyme

Apricot Cooler

Strawberry Mule

INGREDIENTS

Glass: collins

Glass: squall

2 apricots, muddled

2 strawberries, sliced

25ml dark rum

Fresh mint

Dash sugar syrup

50ml vodka

20ml lemon juice

25ml lemon juice

20ml grapefruit juice Crabbie’s Original Alcoholic Ginger Beer To garnish pink grapefruit twist

20ml strawberry syrup Crabbie’s Original Alcoholic Ginger Beer

METHOD

1. Shake vodka, lemon

1. Shake together rum, syrup, lemon and

juice and strawberry syrup

grapefruit juice and apricots

2. Pour into glass and top with Crabbie’s Original Alcoholic Ginger Beer

3. Garnish with pink grapefruit twist

together and strain into glass filled with crushed ice

2. Top with Crabbie’s Original Alcoholic Ginger Beer

3. Garnish with mint and strawberry slices

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Brew Your Own! Now you know all about ginger beer, why not brew your own? Take Stock tells you how... First you need to grow your own Ginger Beer Plant (GBP). Put

Bottle the ginger beer, filling plastic bottles to about 7cms from

2oz of Baker’s or Champagne yeast into a jar and add half a pint

the top, and leave for two hours. Cap the bottles.

of water, two level teaspoons of sugar and two level teaspoons

Check the bottles every day and when they become so hard as

of ground ginger or grated (unpeeled) fresh ginger.

to not give when pressed, gently release the gasses created by

Feed your GBP every day for the next seven to 10 days by

fermentation and then re-close.

adding one teaspoon of sugar and one teaspoon of ginger per

Keep for seven to 10 days before drinking. Ferment slowly by

day and watch the ‘plant’ grow.

placing in the fridge, but keep checking/releasing gasses. Once

After 10 days, strain the mixture through a piece of muslin,

opened, drink (chilled) within 24 hours.

getting as much liquid out as possible by twisting (keep the

And now you can start again. The sediment left when you

sediment). To the liquid add the juice of two lemons, 500g

strained the liquid can be divided in half and put into separate

of granulated sugar and one pint of boiling water. Stir until

jars. This is the ‘yeast’ starter and you can begin the recipe

the sugar is dissolved and then make up to one gallon with

again. Give a friend the other half of the ‘starter’, and a copy of

cold water.

the recipe!

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Serve up happiness • More adults are eating out, more often compared to this time last year* • The average adult eats out 5.5 times a month* • Ensure you stock the No.1 selling soft drink** which tastes great with food! Source: *M&C Allegra Foodservice, Eating out panel, Q1 2015. **Weekly Nielsen Data to 13.06.15 ©2015 The Coca-Cola Company. Coca-Cola, Coke, Coca-Cola Zero, Diet Coke, and the design of the Coca-Cola Contour Bottle are registered trademarks of The Coca-Cola Company.

With over 65 years of drink making heritage, and the No.1 Mixers & Juices range in the on trade,* there is every reason to stock in your outlet.

*CGA Brand Index to 12/07/2014 BRV307375_15