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FROM THE EDITOR
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Happy New Year! Welcome to 2020. Firstly, let me wish you all a very happy new year. I hope you had a profitable and fun - Christmas and New Year’s Eve. You may feel like a well-earned rest after the busiest time of the year. However, thanks to a jam-packed year ahead full of amazing opportunities for our industry, now is the perfect time to get organised and start planning - starting with January! Even though more than 4.2 million people were estimated to have taken part in Dry January in 2019, January is no longer the quiet month it once was. There is Veganuary, Chinese New Year and Burns Night to help boost trade for both drinkers and non-drinkers - so it looks set to be a busy time! Read our feature on page 17 for tips on how you can get your year off to a flying start.
out all your business admin: from staff training and cleaning to getting updated on new legislation that affects our industry. We have it all covered for you
@TakeStockMag
in this issue. Keep posting to #FeedYourEyes on our Twitter and Instagram pages. We adore seeing all your fabulous creations and
them coming! Remember that takestockmagazine.com lets you read all our past issues and has all the latest features, advice and an abundance of great recipes for food and drink to help you. There’s the Take Stock App too - download it for free at the App Store or Google Play. We’ve lots of feature ideas for coming months, but we’re always looking for inspirational stories. So, if you’d like to see your business featured in Take Stock,
and that means romance, pancakes and
from you.
recipe ideas to impress your customers.
takestockmagazine.com
for grabs in every category - so keep
why not get in touch? We’d love to hear
Read our features on page 30 and 34 for
VISIT US ONLINE
there are £50 of Amazon vouchers up
Before you know it, February will be here an opportunity to pack in some profit.
FOLLOW US ON
Finally, on behalf of the Take Stock team and Unitas, we hope you enjoy this issue. Here’s to a happy and profitable 2020!
The new year is the perfect time to sort
Tracy x 3
Cover credit: Derek Sarno at Wicked Healthy
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 Mark Longson
News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles
Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill
takestockmagazine.com
CONTENTS FEATURES 11-15 A Lasting Trend 17-19 Make Dry January a Profitable One 21-23 A Seasonal Celebration 24-25 Top Brews for 2020 27 New Year, Fresh Start 30-31 Feel the Love 34-35 Stacks of Profit 36-37 A New Way to Recycle 38-39 Happy St. Patrick’s Day! 41 A New Law
17
MAKE DRY JANUARY A PROFITABLE ONE
34
STACKS OF PROFIT
takestockmagazine.com
11
24
36
A LASTING TREND
TOP BREWS FOR 2020
A NEW WAY TO RECYCLE 4
30
38
FEEL THE LOVE
HAPPY ST. PATRICK'S DAY!
08 WHAT'S NEW
EVERY ISSUE 7 Calendar 8-9 What’s New 28-29 We Grill - Tom Hunt 33 Feed Your Eyes 42 Plan Ahead
28
33
WE GRILL - TOM HUNT
RECIPES 13 Roasted Tomato, Red Onion & Basil Blondie Pizza 13 Basmati Payasam Pudding 14 Miso Turmeric-Glazed Aubergine 14 Sundried Tomato & Broccoli Toasted Sandwich 15 Pulled ‘Pork’ Sandwich 15 Vegan Jackfruit Chilli 21 Tofu & Seeded Rice 23 Haggis Croquette, Pickled Turnip & Potato Tuile 31 Chocolate Loveheart Mallow Brownies 31 Victoria Sponge Cupcakes 35 Maple & Bacon Pancake Skewers 35 Pancakes with Lemon Sauce
14
31
MISO TURMERICGLAZED AUBERGINE
CHOCOLATE LOVEHEART MALLOW BROWNIES 5
21
35
TOFU & SEEDED RICE
PANCAKES WITH LEMON SAUCE takestockmagazine.com
NEW
Natural flavours
30% Reduced sugar*
Makes 42 portions Suitable for vegetarians
Lighter, fluffier and Gluten free.
*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight
Calendar January-February
1
NEW YEAR’S DAY
JAN
2325 JAN
MANCHESTER BEER & CIDER FESTIVAL Manchester Central
25
CHINESE NEW YEAR
14 FEB
VALENTINE'S DAY
JAN
10 JAN
19 FEB
HOSPITALITY ROCKS Evolution, London
1214 JAN
FOOD EMPORIUM AT TOP DRAWER Olympia London
1314 JAN
HOTEL LEADERSHIP CONFERENCE Hilton London, Bankside
1921 JAN
SCOTLAND’S SPECIALITY FOOD SHOW SEC, Glasgow
25 JAN
BRITISH TAKEAWAY AWARDS Savoy Hotel, London
29
HOSTECH Ham Yard Hotel, London
4-5 FEB
PUB20 Olympia London
4-8
GREAT BRITISH BEER FESTIVAL WINTER The New Bingley Hall, Birmingham
JAN
FEB
23 JAN
BURNS NIGHT
27 JAN
THE FISH & CHIP AWARDS Royal Lancaster London Hotel
5-6 FEB
NATIONAL BURGER AWARDS Islington Metal Works, London
1922 FEB
24FEB 8 MAR
7
FAIRTRADE FORTNIGHT
25 FEB
SHROVE TUESDAY
2526 FEB
INTERNATIONAL CONFEX ExCeL London
27 THE SOURCE TRADE SHOW Westpoint, Exeter
DERBY CAMRA WINTER ALE FESTIVAL Roundhouse, Derby
FEB
TENANTED PUB COMPANY SUMMIT & DINNER The Montcalm, London takestockmagazine.com
New What’s
January - February
Vegan-Friendly Mayo Veganism is a growing business out of home. Whether strict or flexitarian, the rise in UK consumers looking to reduce their meat intake and adopt vegetarian or vegan lifestyles is unstoppable. That’s why Unilever has brought their award-winning Hellmann’s Vegan Mayo to foodservice. Launched in a 2.62 litre tub, it has won awards including the Grocer New Products Award 2019. ufs.com/plantbased
Get Smokey! In time for Veganuary, Unilever has reformulated their recipe for Hellmann’s Smokey BBQ Sauce 430ml to make it plant based and gluten free. This change means no one has to miss out on another chip dipping, sandwich filling, burger topping experience again! The same great taste of Hellmann’s, now vegan. ufs.com/plantbased
Seriously
Good takestockmagazine.com
Heinz has released their Seriously Good Mayonnaise to the foodservice in both 5 litre and 10 litre formats. Made using only free range eggs and containing no artificial colour or flavours this is a perfect back of house solution for a wide range of dishes including use as a side dip, within coleslaw or in a burger. kraftheinzfoodservice.co.uk
8
Savoury Sauces Macphie has launched two savoury sauces in a 1 litre Tetra Pak format, both of which are Vegetarian Society approved. The two varieties - White Sauce and Cheese Sauce - are ambient stable, ready to use and tolerant of the addition of flavours, colours and alcohol. Both are also microwave, hob, kettle, bain-marie and hot-cabinet stable, making them extremely versatile. Check out the Macphie website for a whole range of recipes. macphie.com
A Fresh Serve Mixer manufacturer The London Essence Company has created an on trade dispense system that serves flavoured tonic water infusions. The innovative font system infuses the brand’s distilled botanicals into chilled tonic water at the point of service, thereby ensuring freshness and flavour, whilst reducing packaging by 96%. Available to the on trade from February, the system uses flavour cartridges to allow high quality serves of Classic Indian, cucumber, elderflower, grapefruit and rhubarb tonics, enabling the creation of a wide range of refreshing, exciting drinks. With enhanced speed of serve, eye-catching bar presence and sustainability credentials, this is a system that ticks all the right boxes.
londonessenceco.com
9
takestockmagazine.com
THE TASTE YOUR CUSTOMERS LOVE, NOW VEGAN.
Find out more at ufs.com/plantbased
WINNING WITH *Kantar Worldpanel Usage 52 w/e 2nd December 2018
PLANT BASED
TAKE STOCK
FEATURE
29%
of consumers look for vegan options when dining out of home Source: Americana Gourmet Burger Guide
66%
of consumers opt for, or are open to, meatalternative dishes
A Lasting Trend
Source: Vegan burgers report prepared by 3GE Research & Insights in 2019
Veganism is an important and profitable trend - and one that looks to be staying. Research shows that 29% of consumers
vegan box with one uninspired meal
look for vegan options when eating
is not enough. Vegans want quality
out-of-home*, and with 3.5 million
taste and variety, comfort food and
in the UK now following a vegan diet
bold flavours - basically, they want
and a further 7 million vegetarian** it
what everyone else wants.
is becoming more important than ever for operators to take part in Veganuary
• Perfect timing for a new menu -
and create plant-based dishes with high
January is a great time to create
appeal throughout January.
a new menu or add exciting new
specials to the existing one. Not
“Consumers are choosing meat-free
only does it help creativity flow
for a variety of reasons, with health and
in the kitchen, but your existing
sustainability being top of the list - more
customers will be impressed by
than half of British adults now say they
your inspiration.
adopt vegan buying behaviour***,” says Kirsty Matthews, insight manager at
• Encourages new tastes - for those
Macphie. “During Veganuary consumers’
meat-eating customers who
awareness of vegan or plant-based will
fancy cutting back or just trying
be heightened, therefore outlets that
something new, offering vegan
show they are supporting the event are
dishes is the perfect opportunity
more likely to be noticed by consumers.”
to help expand and provide some
variety for your customer’s taste buds.
Why get involved
What to serve Competition is fierce so don’t just offer token dishes such as stuffed peppers or superfood salad, think about... • Offer a mix of unique and classic
dishes such as fish and chips
(using tofu or banana blossom),
full English breakfasts and roast
dinners. Omitting the vegan tartar
sauce for the fish, cheese for pizzas
and Yorkshire puddings for roasts
will result in a disappointed and
dissatisfied customer.
• Be more adventurous with desserts
than a fruit salad! Sticky toffee
pudding, chocolate fudge cake
and Eton mess can now be made
suitable for vegans and will also
tempt non-vegans too.
• Don’t compromise on quality - • Vegans tend to dictate where their
• Times have changed - catering
options need to be full of flavour,
group eats out. Please them, and
for vegans is now a necessity for
taste and texture just like your
you will see your footfall rise.
any business, they can no longer
meat dishes. Premium, fresh,
be an afterthought when putting
seasonal and locally sourced
together your menu. Ticking the
ingredients are important.
Sources: *Vegan Society 2018 **Lantmännen Unibake’s Gourmet Burger Bun Brand Americana ***MCA
11
takestockmagazine.com
Walkers Core Grabs are worth 34% of Grabs Sales in Pubs
Crisps are the UK’s most popular snack
Crisps, snacks and nuts consumers spend +£2.35 more per visit vs main meal consumers
Grabs are growing at
39%
12.4%
of Pubs Crisps sales are Walkers Ready Salted, Cheese & Onion and Salt & Vinegar
in Pubs
32 x 50g 32 x 50g 32 x 50g
Walkers Cheese & Onion Crisps 50g Walkers Ready Salted Crisps 50g Walkers Salt & Vinegar Crisps 50g
50% pub visitors said selling snacks was a characteristic of their ideal pub Sales up 41% in pubs Case of 20 cards Case of 24 cards Case of 24 cards
Nobby’s Nust Sweet Chilli Coated Peanuts 40g Nobby’s Nust Sweet Dry Roasted Peanuts 50g Nobby’s Nust Salted Peanuts 50g
Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019. Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.
TAKE STOCK
FEATURE
Basmati Payasam Pudding By Tilda Foodservice Serves 4
INGREDIENTS
Roasted Tomato, Red Onion & Basil Blondie Pizza By Macphie
METHOD
Makes 5 portions
METHOD
INGREDIENTS
1. Spread the white sauce over the pizza base,
100g Macphie Plant-based White Sauce 1 pizza base 50g red onion, chopped 100g cherry tomatoes 10g basil leaves 50g vegan cheese
100g Tilda Original Pure Basmati Rice 200ml almond milk 400ml coconut milk 40ml maple syrup 5 cardamom pods (seeds only, crushed) 2 tbsp coconut oil 1 tbsp cashew nuts, pistachios & raisins 1 tbsp pomegranate seeds Pinch coconut shards
sprinkle with cheese, red onion and tomatoes
2. Bake in the oven until golden on the edges at 225°C 3. Once cooked, deep fry the basil leaves. Drain well and place on the pizza before serving
1. In a wide, heavy bottom saucepan, add the rice and milk, and heat over a medium heat. Keep stirring and bring to the boil 2. Simmer and stir in the maple syrup and the cardamom seeds. Cook gently for about 30 minutes. Stir the rice, so it doesn’t stick. If it feels too dry just add a little more milk
3. Once the rice is soft and cooked
The vegan market is predicted to be worth
£1.1bn by 2023 Source: Mintel Research 2018
With
71%
of people saying they will eat more healthily as their new year’s resolution Veganuary could not be at a better time of year.
through, the pudding should have a lovely creamy consistency. Remove it from the heat and cover with a lid
4. In a frying pan heat the coconut oil and add cashew nuts to toast slightly. Add the pistachios and raisins and fry for a few seconds
5. Pour the nuts along with the butter over the Payasam with a sprinkle of the coconut and pomegranate seeds and serve warm
Source: Inc.com
13
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Miso Turmeric-Glazed Aubergine By Derek Sarno, chef director & co-founder at Wicked Kitchen Serves 3-4
INGREDIENTS For the glaze
100ml mirin 2 tbsp miso paste 2 tbsp maple syrup 1 tsp ground turmeric 4 garlic cloves, crushed 1 tsp very finely chopped lemongrass (1⠄₈ of a lemongrass stick)
For the aubergine
3 medium aubergines, sliced in half & scored 2 tsp vegetable oil 35g salted peanuts or cashews, roughly chopped 2 spring onions, sliced 1-2 small red chillis, deseeded & thinly sliced Handful coriander, roughly chopped Handful chickpeas
Sundried Tomato & Broccoli Toasted Sandwich By Macphie Serves 1
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METHOD 1. Preheat the grill to hot. Whisk together the glaze ingredients 2. Brush the skins of the aubergine with oil and apply half the glaze to the cut side of the aubergine, making sure it gets in between the cracks of the score lines. Marinate for 15 minutes (any longer the aubergine will become soft and soggy) 3. Grill skin-side up for 10 minutes until the
flesh is tender, then baste the scored side with more glaze. Carefully turn the aubergine over and grill flesh-side up for 4-5 minutes, until browned and lightly charred. Check the aubergine regularly to make sure it’s not sticking to the bars
4. Brush the cooked aubergine with the remaining glaze, then top with the nuts, spring onions, red chillis, chickpeas and coriander
INGREDIENTS
METHOD
3 slices multi-seed bread 175g Macphie Plant-based White Sauce 20g sundried tomato paste 30g spinach, shredded 50g mini broccoli florets (pan fried) 50g julienne red pepper (pan fried)
1. Mix the paste, spinach and 75g of white sauce together
14
2. Toast the bread and layer the sun dried mix on two slices, place the veg mix on both
3. Place the remaining white sauce on the top slice of bread and glaze under the grill until brown, then serve
TAKE STOCK
FEATURE
Vegan Jackfruit Chilli By Cooks&Co/Mutti Serves 8
INGREDIENTS
Pulled ‘Pork’ Sandwich By Derek Sarno, chef director & co-founder at Wicked Kitchen Serves 2
INGREDIENTS 6 Eryngii mushrooms, ‘pulled’ 12 small potatoes, halved 1 regular size bottle BBQ sauce 3 tbsp beer (optional, but if using, choose one that is not cleared using animal products) 2 soft burger buns 3 tbsp ‘pork’ seasoning blend (sage and onion) ½ tsp salt flakes ½ tsp cracked black pepper ½ tsp granulated garlic 1 tsp vegan butter 4 tbsp sunflower/veg oil Fresh parsley to garnish
METHOD 1. Preheat the oven to 200°C 2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl
3. Add BBQ sauce to small bowl and whisk in a splash of beer 4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat a cast-iron pan on med-high heat until hot, add oil. Add the seasoned mushrooms and cook until brown on all sides, stirring occasionally
5. Once hot and crispy, transfer back to the bowl and add BBQ sauce, stir to coat evenly. Place onto a parchment-lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well 6. Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3-4 minutes. Turn over. Potatoes should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until cooked 7. Butter rolls lightly on each open-faced side and place on hot skillet for 1-2 minutes to grill until golden brown on the bottom, then assemble
15
1 tbsp oil 2 onions, diced 2 cloves garlic, crushed 1 Cooks&Co red pepper, large chunks 2 x 400g cans Cooks&Co Jackfruit in brine 2 tsp chilli powder (to taste) 2 x 400g cans Mutti plum tomatoes 2 tbsp Mutti tomato puree 2 tbsp Mutti tomato ketchup 2 vegan vegetable stock cubes Vegan Worcestershire sauce (optional) to taste 400g Cooks&Co red kidney beans (in chilli sauce) 400g Cooks&Co borlotti beans 400g Cooks&Co cannellini beans
METHOD 1. Heat the oil in a pan and add the onion. Cook on a medium heat until soft then add the garlic and cook for a further few minutes 2. Add the jackfruit, red pepper and chilli powder and fry for a few minutes before adding the tomatoes, puree, ketchup, stock cubes, Worcestershire sauce and beans 3. Cover the saucepan and simmer on a low heat for 30-40 minutes, or until the jackfruit is soft
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GLASSWARE WWW.SENSATIONALDRINKS.COM
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TAKE STOCK
FEATURE
Make Dry January a Profitable One Dry January is now a well supported event. According to a YouGov poll an estimated 4.2 million people in the UK planned to do Dry January in 2019. That’s a lot of potential customers, so
• When it comes to wines, brands
how can a business still attract them
like Hardys, Rawsons Retreat and
without the booze?
Freixenet offer highly rated wines
that give you options in white, red
and sparkling.
Here are Take Stock’s suggestions for pulling in the customers who’ll still have a great time in your venue - but
• There is a demand for speciality
without the hangover!
tonics, driven by people being
exposed to them as part of the gin
boom. The brand new tonic water
pump from London Essence is a
great way of tackling this demand,
but make sure you have the CGA top
sellers on your list too, which are:
What to serve Customers choosing not to drink alcohol, or opting for a lower ABV, will be looking for drinks in the same categories as those seeking an alcoholic drink - so make sure you cater for them. In the on trade there have been a number of product launches that make your life easier when deciding what to stock.
Fever-Tree Tonic; Schweppes Tonic;
Fever-Tree Naturally Light; Schweppes
Slimline and finally, Britvic Low
Calorie Tonic.
• Satisfy your draught beer customers
by using systems like ‘Blade’ to serve
Heineken 0.0.
• In the spirits category Seedlip leads
the way and new alcohol free spirits
are being launched all the time.
4.2 million people in the UK planned to do Dry January in 2019 Source: YouGov
17
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STOCK UP NOW © 2018 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO and TASTE THE FEELING are registered trade marks of The Coca-Cola Company.
TAKE STOCK
FEATURE • Make sure you have the top selling
How to present
soft drinks. The CGA top 10 are:
Coca-Cola; Diet Coke; Pepsi Max;
Treat your low and no customers exactly
R Whites; Schweppes Lemonade;
the same as regular customers. Look at
Pepsi; Diet Pepsi; Coca-Cola Zero;
your drinks menus and make sure there
J2O Orange & Passion Fruit and
are clearly marked zero alcohol drinks
Red Bull.
in every category. Go the extra mile too
• Offer a good range of hot drinks -
by including calorific and sugar content information - you’ll find health conscious
teas and infusions, plus the top
selling coffees: Latte; Cappuccino;
Americano, Flat White; Café au
Think about how the drinks are actually
Lait; Mocha and finally Espresso. You
served. Take advantage of free glassware
Don’t forget to look at things
should also consider selling a drink
offers from brands - Britvic Sensational
that can make your business a
that’s really starting to get people
Drinks being an excellent example. The
destination.
talking - Kombucha. A fermented,
major brands are a fantastic source of
lightly fizzy and sour drink made
non-alcoholic cocktail recipes too!
from sweetened tea.
customers will appreciate it.
15% of 18-24 year olds class themselves as teetotal Source: CGA
Low & no-alcohol market is now
worth
£50m
Attracting your audience
• Workers - could you offer a
‘business’ zone with power
points available?
• A phone re-charging facility
- which will really incentivise
customers to stay and enjoy
themselves. • Be dog, walker and cyclist friendly
- water bowls and complimentary
dog treats are always a nice
touch. Have high tech bike
pods or locking areas for bikes
and how about offering a
breakfast for cyclists before they
set off? Make the most of your
area and encourage walkers
to start or finish up at your outlet.
The Spread Eagle in Sawley, Ribble
Valley offers a Ramble & Roast
which consists of bacon butties,
tea and coffee at 10:30am
followed by a ramble before
heading back for a Sunday roast
lunch at £20 per person.
• A regular weekly quiz, hosting a
Source: CGA
book club or community event
and showing sport will all attract
customers. • Bring your customers a sense of
1 in 5 UK adults drink no alcohol Source: ONS
19
nostalgia by having a games night.
The Barking Cat Alehouse in Poole,
Dorset held a Scalextric night
once a month, with the majority
of proceeds going to charity.
• Hold a weekly film night complete
with a two-course meal, or book
some live music. Look into a
tribute band or local jazz band,
both will bring in customers.
takestockmagazine.com
TAKE STOCK
FEATURE
A Seasonal Celebration Seasonal events like Chinese New Year and Burns Night present two great opportunities to boost sales and help you benefit from their popularity during this quieter time of the year.
When to celebrate This year, both events fall on Saturday, 25 January - so it could be a busy night! To keep things simple, celebrate the festivities on the night itself, or if you’re feeling brave, and like a challenge, why not celebrate both on consecutive nights?
What to do Make the most of both events and, depending on your customers, provide an all singing, all dancing evening or keep it simple. You know your customers best, so what would they prefer?
Tofu & Seeded Rice By Tilda Foodservice Serves 2
INGREDIENTS
Chinese New Year Add a few specials to your regular menu or organise a Chinese New Year event.
• Include ‘lucky’ foods into you
What to serve • Have a mixture of dishes and firm
menu which are said to bring
wealth and prosperity. These
include citrus fruits, dumplings,
spring rolls, noodles, whole fish
and rice cakes.
favourites. Visit tildafoodservice.com
• Serve traditional, popular Chinese
for inspiration, but include dishes
beers such as Tiger Beer, Tsingtao
such as Duck Breast with Red
and Lucky Beer. Tea is a must for
Curry-Infused Fragrant Jasmine
those who do not drink alcohol, so
Rice, Chinese Claypot Rice and
stock up on the traditional options:
Chinese Prawn Potsticker Dumplings.
pu-erh (black tea), chrysanthemum
tea (herbal and caffeine-free), green
tea and oolong.
tempt those with smaller appetites
or who are trying something new
for the first time.
METHOD 1. Heat the oil in large pan. Add the tofu
• Offer smaller or tasting dishes to
250g Tilda Easy Cook Brown Wholegrain Rice or Wholegrain Basmati Rice 220g tofu, cubed and dried 2 tbsp vegetable oil 1 red chilli, finely chopped Large handful sugar snap peas Large handful baby corn Large handful broccoli florets Few pak choi leaves 1 lemongrass stalk, bruised 1 thumb ginger, finely grated 1 clove garlic, crushed 4 tsp mirin 2 tsp sesame oil 4 tsp teriyaki sauce
Chinese food was voted as the UK’s favourite takeaway last year so why not cash in on the love for oriental cuisine and offer a takeaway service for the festivities? 21
and cook for about 5 minutes until brown and crispy. Remove from the pan and set aside
2. Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked 3. Cook the rice as per the instructions on the pack. Add to the vegetables and stir through the cooked tofu 4. Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together, stir through the hot rice and serve
takestockmagazine.com
d e n o i t r o P n o i t c e f r e p to For great tasting sauces your customers will love
@KraftHeinzFSUK Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016
*
TAKE STOCK
FEATURE
Haggis Croquette, Pickled Turnip & Potato Tuile By Rory Lovie, head chef at the Bridgeview Station in Dundee Serves 4
INGREDIENTS 250g haggis, sliced into 4 pieces 30g plain flour 1 egg 150g breadcrumbs 1 turnip, peeled 50ml white wine vinegar 10g caster sugar 100ml double cream 1 large rooster potato, peeled & cut julienne 10ml rapeseed oil
METHOD Pickled Turnip
1. Mix the vinegar, caster and 100ml water in a saucepan and bring to the boil. Once boiled, leave to cool slightly
Burns Night Hold a traditional Burns Supper complete with eating, drinking, dancing, piping and poetry on the day itself or have a more low-key celebration with haggis specials.
What to do
wine! A robust red compliments
the strength of the haggis.
• Serve a full Scottish breakfast
and include lorne sausage and
• Depending on the size of your
tattie scones. You may want to
outlet, why not hire a piper for the
add haggis and switch the black
day or an authentic ceilidh band
pudding for white if you want.
to entertain for the evening?
• As well as serving the traditional
haggis with tatties and neeps, why
not extend your menu to include
haggis pie, stuffed chicken supreme
and steak and haggis burger?
• Why not consider bar snacks that
pair well? Scotch eggs, sausage rolls
and nachos all work well with the
Scottish speciality.
• Whisky is the tipple of choice; either
2. Slice half of the turnip and cut julienne. Add to the pan to infuse. Once cool, store in the fridge Turnip Puree
1. Chop up the rest of the turnip and put in a pot and cover with water. Cook until soft. Strain the water then add the cream and bring it to the boil 2. Blend until smooth, season with salt then put in the fridge to cool Potato Tuile
1. Mix the potato with the rapeseed oil and add salt and pepper. Scatter on a tray with greaseproof paper making sure the pieces of potato overlap each other. Cook in the oven at 200°C for around 10 minutes until golden brown and crisp 2. Transfer to a wire rack to cool Haggis Croquette
Burns Night is no longer just a national event for Scotland to honour - it is now a popular celebration loved by the Scots and their friends all over the world, so a great event to be involved in!
1. Roll the haggis pieces into croquette shapes. Pane in the flour, egg, then breadcrumbs to coat evenly. Place in fridge to firm up slightly To assemble
1. Deep fry the haggis until golden brown and crispy. Place a dessert spoonful of the puree on to the middle of the plate and smear to form a large circle 2. Place a handful of turnip on top, then the haggis and garnish with the tuile
malts or blends - and lashings of
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When it comes to looking at what brands to stock this year, and up-and-coming trends, reliable data is the key. And within the on-trade, there isn’t a more trusted source of information than CGA. Here are their top picks for 2020 that could make a real difference to your bar sales.
Mainstream lager
Craft beer
Cask
Carling still dominates, outselling Fosters
A volume rise of 19.7% sees
Sharp’s Doom Bar has continued to
and Carlsberg combined. However,
Brewdog Punk IPA maintain their
dominate the cask ale market, followed
the decision to rebrand Carlsberg to
number one position in this small,
by Greene King IPA and Fuller’s London
Carlsberg Danish Pilsner has helped to
but growing and extremely vocal,
Pride.
raise perceptions with consumers.
sector. Catching up though are Camden Hells Lager - up 37.9% and
Greene King Abbot Ale and Timothy
The fastest growing brands to watch
Camden Town Pale Ale - up 40.8%,
Taylor Landlord saw volumes up 25.7%
are: Coors Light - up 10.9% in volume,
followed in total volume terms by
and 11.7% respectively.
followed by Amstel at 9.9%. Also in
Marston’s Shipyard and Blue Moon. On the local brew scene, Ruddles and
volume growth are Heineken Premium, Stella Artois and Peroni Nastro Azzurro,
Beavertown Neck Oil Session IPA
Wainwrights have maintained their
up 3.1%, 2.7% and 2.4% respectively.
saw volume sales up an incredible
volumes, which is a great achievement
Finally, whilst still not quite at the
156.5%.
in this sector.
volumes of these brands, don’t ignore Birra Moretti who, with a sales volume up 38.7% is gaining ground rapidly.
takestockmagazine.com
24
TAKE STOCK
FEATURE
The fastest growers‌ Lager:
Cider
Coors Light
Strongbow dominates this sector with Strongbow and Strongbow Dark Fruit selling over a million HL in the period, contrasting to sales of 305,996 HL by the third largest player in the category, Thatchers Gold. Magners Original was up 5.4% and the cider showing strongest growth is Carling Black Fruit Cider, up 138.3%.
Cask:
Cider:
Low & no-alcohol:
Greene King Abbot Ale
Carling Black Fruit
Heineken 0.0
Top 10 lagers
1 Carling 2 Fosters 3 Carlsberg Danish Pilsner
Low and no-alcohol lager Interest in and demand for low and no-alcohol brews is well documented, and in the sector Beck’s Blue is still the top seller, showing 3.8% volume growth.
4 Peroni Nastro Azzurro 5 Coors Light 6 Stella Artois
But, coming up fast is Heineken 0.0. with sales volumes up an incredible 123.1% so that just 3198 HL separates the two. With that level of growth, will we see a
7 Tennents Lager
new market leader this year?
8 Amstel
Behind this battle, the next three best
9 San Miguel
selling brands by volume are San Miguel 0,0 - up 27.7%, Erdinger Alcoholfrei - up 11.9% and Bavaria 0.0% up 43.2%, so all
10 Heineken Premium
definitely worth stocking.
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The foodservice industry is now in your hands
Download the Take Stock app today and have all the tools of the trade at your fingertips. Here is just some of what you will find: • • • •
A comprehensive recipe library Help to plan more effectively Industry leading tools and guides The latest in new product developments
And much more...
Download for free NOW!
TAKE STOCK
FEATURE
New Year, Fresh NewStart Year
Prep
The beginning of the new year is the perfect time to give your business an early spring clean. From balancing the books to staff training and deep cleaning, now is the time to get cracking to ensure you make this year an even bigger success than last.
and learn from the latter this year. If
local charity shops. Get rid of
you have a staff appraisal programme,
plates and glasses you haven’t used
get these meetings in the diary asap. If
in 2019 - if you do need extra in the
not, consider running staff reviews.
future, you can always borrow or hire them. In the meantime, they are
Agree your new year goals
collecting dust and taking up valuable storage space.
Get your accounts in order
Use the information from your financial
After the busiest period of the hospitality
assessment and your year-end meeting
Make sure old messages on your
to plan your strategy for this year. Set out
telephone and email are deleted and
plans for improvements and changes and
up to date. Make sure the same applies
agree with your team how to achieve
for your website and social media.
and catering year, make sure you are up to date with your admin. There’s nothing more important than making sure the receipts and invoices you need for your tax and VAT returns are in good order, so take time to ensure your accounts are as accurate and organised as possible. You need sound financial information to properly understand what areas of your business have worked well and where you can make improvements.
them and when by.
• Have a good hard look at your
Running a comprehensive diary enables
and POS materials. If they need
you to get a clear picture of the key
cleaning, now is the time to get
events for the year like Easter, Father’s
it done.
Day and bank holidays. Include major sporting dates as well as local events. Plan when you’re going to run your
Look at your financial arrangements
own events and don’t forget to include the deadlines for the goals you’ve set the business.
financial services? If not, now is the perfect time to make a change before the new tax year is upon us.
curtains, carpets, bar towels, pictures
• If you’ve got company vehicles your customers can see, get them serviced and valeted - they are mobile advertisements for your business. • Look at staff uniforms. Do they reflect
Are you happy with your business bank account, your accountant and other
Deep clean
Get your calendars organised
Look at your staffing
well upon your business? If not, do
With your calendar completed, map
buying new kit or setting up a hire
out your staffing requirements and
contract.
something about them - either by
begin any necessary recruitment. If
Hold a staff meeting
you use an agency to recruit staff, talk
• Is there an area of your business that
to them about your requirements and
needs a refresh? If so, far better to do
Sit down with your team and look at
negotiate a good deal with them.
paintwork now, before the busy spring
what worked well last year; what brought in additional revenue; what actions improved efficiency, and what didn’t
De-clutter
season kicks off. • Audit the cleanliness of your bar,
Throw out or recycle unused materials;
kitchen, air extraction, storage and
fix or jettison broken or damaged fixtures
waste areas. If a clean is necessary,
Make a list of 2019’s successes and
and fittings; sort your freezers and store
ask your team to do it or bring in a
failures, so you can repeat the former
cupboards and send lost property to your
specialist as soon as possible.
work so well.
27
takestockmagazine.com
Photo credit: Jenny Zarins
We
Grill takestockmagazine.com
28
Tom Hunt Tom Hunt is an eco-chef, food sustainability consultant, food writer and co-founder of Poco Tapas Bar in Bristol which won the Best English Restaurant, Best Independent Restaurant and Best Restaurant at the Food Made Good Awards in 2016. Tom has taught food sustainability at Le Cordon Bleu London and his book Eating for Pleasure, People & Planet is out in March.
Tell us about Poco Tapas Bar…
But is it expensive?
Poco is a seasonal tapas restaurant with a core focus on
It may cost more to buy organic and better farmed ingredients,
ethics and sustainability. The dishes are small plates made
but by cutting down on waste and increasing the plant to meat
with seasonal, British food. Most of the fresh produce is
ratio on your dishes you can create a budget that will allow you
sourced within a 50 mile radius of the restaurant; they
to purchase these better quality ingredients.
are 70-80% organic and 100% seasonal. We don’t use any serve low-carbon meat. The quality of our ingredients match
When did you become conscious of sustainability?
that of any Michelin-starred restaurant. However, in line
I’ve always been aware of food sustainability and environmental
with our ethos, we serve our food in a relaxed environment
issues. However, I first decided that it would be my main focus
at an affordable price that aims to build a strong community
in 2011 when Tristram Stuart, author of the book Waste, invited
around the restaurant.
me to cook a banquet with food that would otherwise have been
Describe the menu…
wasted. It was a huge eye opener for me and made me rethink
My manifesto is called Root to Fruit eating. It’s a food
the environment simply by the way I cooked.
imported fresh products and have recently pledged to only
how I operate, realising that I could have a positive impact on
sustainability philosophy with three key points: eat for pleasure, eat whole foods and eat the best food you can. Our menu is
What is your favourite dish?
created with these points in mind. We cook everything whole
At the moment, it is more of an ingredient than a dish - cider
to produce zero waste, because all our veg is organic and local,
vinegar. It is very simple to make and is a great way to turn wasted
we never peel it. We also leave stalks and leaves on them too.
or windfall apples into a highly valuable product that can save
This approach not only helps the environment but is a financial
you a lot of money while increasing the quality of your menu.
saving too, which then in turn helps us to keep the cost of our dishes down. We only cook with low-carbon meat like wild
How did your love of food develop?
game and offal and 75% of our menu is plant-based, lowering
I’ve always been passionate about food from as long as I can
our carbon even further.
remember and I think that’s because of my family. We always ate around the dinner table, every night, as a family. Mum was
How can an outlet be more sustainable?
always cooking. It was never perfect, and sometimes from a
The world is facing a serious climate crisis, and our food
packet, but nevertheless she always made a home cooked meal
system has one of - if not the - biggest impacts on the planet.
for her family and that has had a massive influence on me.
We have to take responsibility for this impact by serving the best quality food we can. Where our food comes from
What is your career history?
makes a huge difference in terms of this impact. From
Since a young age I’ve been passionate about food and art, so in
the right suppliers we can even benefit the environment.
1997 I helped my friend Ben Hodges cater for weddings before
Therefore buying food from small, chemical free, local
heading up the catering for a chalet in Val d'Isère during the 2003
farms is the best way a business can become more sustainable.
ski season when I was just 23 years old. Thanks to being able
Buy as much local, seasonal food as you can, and try to
to create my own menu, I was able to find my feet with food: I
opt for low or no-spray vegetables too. Make your menu
learnt how to budget, experiment and write recipes. It helped
seasonal and focus your dishes on these ingredients. Be
build my confidence before returning in 2004 to a job as sous
proud of the quality of your ingredients and make them
chef at the prestigious River Cottage in Dorset working with TV
more affordable by shifting dishes to be more plant focused
chef Hugh Fearnley-Whittingstall. While working for Hugh, I set
and highlight this on your menu - I’m sure your customers
up a festival cafe which served posh wraps and salads at British
will be impressed that you’re buying local while trying to
music festivals - our first being Glastonbury. Then, in 2011, Poco
do your bit to save the planet!
Tapas Bar opened in Bristol.
29
takestockmagazine.com
Feel the
Love Have fun this Valentine’s Day through your sweet menu so everyone, young and old, single or coupled, can feel the love when they visit your outlet on Friday, 14 February. And why not spread the love across the whole weekend? “When thinking of Valentine’s Day, the first
• Give your cupcakes some love -
thing that comes to mind is love hearts,”
create a romantic twist by adding
says Emma Stamp, senior brand manager
a heart decoration on the top of
at Dr. Oetker Professional. “Why not use
each cupcake. Simply take out the
Dr. Oetker Professional has a wide
the symbol through your ingredients to
sponge in the middle of your
range of baking products from
evoke a sense of romance?”
cupcake and using your cutter
coloured icing and gel food colours
shape into a heart to sit on top of
to cocoa powder and cooking
a swirl of buttercream.
chocolate. Chocolate is one of the
Here are Emma’s top tips on how to incorporate love hearts into your fave sweet treats:
A helping hand
most popular ingredients to use for • Jazz up your biscuits - embrace
Valentine’s Day and their Scotbloc
• Add a hidden surprise - a loaf cake
the popularity of chocolate and
is simple, fast and effective. Easy to
with a secret heart in the middle,
roses on Valentine’s Day by including
melt, it’s suitable for all requirements,
only revealed once sliced, is a real
these flavours in your biscuits. Create
such as coating, drizzling, shaving
showstopper. Cut out hearts from
heart-shaped shortbread biscuits
and enrobing. The coating requires
a red sponge and on top of a layer
using rosewater and cocoa powder
no tempering and can be used over
of chocolate mixture add these to
and, once baked, finish them by
a wide temperature range, making it
your loaf tin and cover completely
covering with a generous amount
practical and versatile for delivering
with the rest of your mix to hide
of chocolate - guaranteed to be
a perfect finish.
your hearts.
a hit with customers!
takestockmagazine.com
30
TAKE STOCK
FEATURE
Victoria Sponge Cupcakes By Dr. Oetker Professional Makes 12
INGREDIENTS For the cupcakes 12 Dr. Oetker Muffin Cases 150g margarine 150g caster sugar 1 tsp Dr. Oetker Madagascan Vanilla Extract 150g plain flour 1½ tsp Dr. Oetker Baking Powder 3 medium eggs
To decorate 200g strawberry jam 400g Dr. Oetker Vanilla Buttercream Style Icing
METHOD 1. Preheat the oven to 180˚C 2. Put the margarine in a mixing bowl with the caster sugar. Whisk together then gradually beat in the eggs and vanilla extract until blended
3. Sift the flour and baking powder on top and carefully fold into the whisked ingredients
Chocolate Loveheart Mallow Brownies By Macphie Makes 24
METHOD 1. Mix the brownie mix and liquids on slow speed for 3 minutes 2. Deposit 2 x 700g into 7 x 12 foils 3. Bake at 180°C for 30-35 minutes
1kg Macphie Brownie Mix
4. Whip mallow for 4-5 minutes, as per pack instructions, adding pink colouring (and flavour as desired)
130g vegetable oil
5. Once brownies have cooled, cut out heart
290g water
shapes, divide into two and sandwich with mallow
INGREDIENTS
Macphie Mallow Pink colouring Macphie Sweet Snow
6. Dust heart shapes on top of each brownie using sweet snow to finish 31
4. Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen, golden brown and firm to the touch. Transfer to wire racks to cool 5. Using a sharp knife, cut a heart out of the top of each cake approx. 1cm away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops to make a flat base 6. Fill the centre of each cake with strawberry jam and pipe a generous blob of buttercream. Place the sponge heart back on top of the buttercream, dust lightly with icing sugar and serve takestockmagazine.com
www.sugarandsyrup.com
Feed Your Eyes Winners
Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Macphie, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!
James McMahon @jimmer_mcmahon
Head chef, The Pier, Lairg, Sutherland - Home smoked duck salad, pickled girroles & roasted grapes
Stuart Wake @stuwake
Sous chef, Leila Lily's, Newcastle upon Tyne - Venison, salsify, beetroot & girolles
Emily Page @_chefemz_
Apprentice commis chef, The Cross Keys, Stow, Lincolnshire - Lemon tart with lemon meringues, lemon curd & crumbled lemon shortbread
33
takestockmagazine.com
Stacks of
Profit Boozy pancakes A fun treat for adults and a chance to create an upsell opportunity on your dessert menu. Here are some suggestions: Gin & tonic - add gin and tonic to the batter mix and the syrup and pour over the finished pancakes Baileys and Nutella - stack the pancakes with a layer of Nutella and top with whipped up Baileys cream Espresso martini - stack American-
Dust off your frying pans and get creative with your toppings this Shrove Tuesday.
style pancakes with Kahlua cream and top with rich chocolate, espresso and vodka sauce Prosecco - add Prosecco into the pancake batter or make a Prosecco-flavoured syrup
Pancake Day, on 25 February, is a day of
a pancake for each meal occasion, and
indulgence which everyone loves to get
to suit the tastes of any customers.
Don’t forget the different diet of your customers…
Breakfast - American pancakes with
Gluten free - use gluten-free
involved with. French or American, savoury or sweet,
syrup and blueberries or potato
make sure you flip some profits with a
pancakes with bacon and eggs
pancake treat.
Lunch & dinner - cheese and smoked
What to serve
ham pancakes or pancake cannelloni
One of the best things about serving
Dessert - crêpe brochettes with
pancakes is that they can be eaten at any
chocolate spread and fruit or
time of the day! Fry up some sales by
pancakes with lemon sauce
trading in on their popularity and have takestockmagazine.com
34
plain flour Vegan - use all-purpose flour, almond or soy milk and coconut oil Dairy free - use coconut milk and sunflower or rice bran oil, for frying
TAKE STOCK
FEATURE
Pancakes with Lemon Sauce By Macphie Makes 15
INGREDIENTS
Maple & Bacon Pancake Skewers By Macphie Serves 3 (4 each)
INGREDIENTS 500g Macphie Luxury American Pancake Concentrate 500g bread flour 500g water 6 rashers smoked streaky bacon Macphie O.T.T Maple Flavoured Dessert Topping Fresh berries
1. Place the pancake mix and flour into a
500g Macphie Luxury American Pancake Concentrate 500g bread flour 500g water Macphie O.T.T Sicilian lemon Blueberries
bowl and whisk. Add water gradually and mix on fast speed until batter is smooth
METHOD
2. For each pancake, deposit 30g of batter on
1. Place Pancake Concentrate mix and bread flour into a bowl fitted with a whisk, add water gradually and mix on fast speed until batter is smooth
METHOD
a hot plate for 1 minute each side
3. Drizzle the dessert topping over the bacon and cook at 200°C for 8-10 minutes 4. Fold bacon onto skewers while still warm, sandwiching with 2 pancakes on each end of the skewer
5. Drizzle over the remaining dessert topping, add the berries, and serve
2. For each pancake, deposit 30g of batter on a hot plate for 1 minute each side 3. Stack pancakes onto plate and squeeze generous amount of Sicilian lemon O.T.T over the top 4. To finish, serve with fresh blueberries
On a normal day, Brits eat On average, people in the UK eat 2 pancakes each on Pancake Day. That means
30 million
117 million
but on Pancake Day that goes up to
eggs per day,
pancakes
52 million
are eaten on the day
eggs & enough milk to fill more than 93 Olympic swimming pools
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takestockmagazine.com
A New Way to
Recycle Scotland is getting ready to transform the way we recycle. The country will soon be the first part of the UK to introduce a deposit return scheme for drink containers; making it easier for everyone to recycle their used bottles and cans, including all drinks sold in PET plastic, metal and glass.
takestockmagazine.com
36
TAKE STOCK
FEATURE
Drinks suppliers will be targeted to
collect
90%
of their containers by year three of the scheme
20p doesn’t sound like a high price to pay to save the planet... Try scaling it up! A 20p deposit would have a significant impact on wholesalers. It would add £300,000 per week to the cost of buying drinks for the average wholesaler. That’s a major impact on cash flow. We might also find that producers and consumers switch away from single-use containers, which are a staple of the wholesale channel. So we argue that the deposit should not rise above 10p.
Take Stock asked David Visick from the FWD to explain the new scheme and how it will affect the industry…
Anything else? Including glass in DRS represents a
Brexit
How will it work?
health and safety challenge for retailers,
The Scottish Government wants to
who have less space, and potentially
Update
introduce a Deposit Return Scheme by
wholesalers if they are backhauling
In its election manifesto the
April 2021 which will put a 20p deposit
returned materials. There’s a consumer
FWD set out a number of clear
on drinks containers, including PET, steel,
impact as well: DRS is also particular
policy priorities for the next
aluminium and glass. Drinks suppliers
inconvenient to the elderly, those with
administration. Now that there
will be targeted to collect 90% of their
mobility issues and those who don’t
is a clear majority in Parliament
containers by year three of the scheme,
have access to a car.
we look forward to working
either collecting their own packaging from retailers and other return points, or via wholesalers.
particularly small convenience stores
So it’s unfair on wholesalers?
And the problem is?
The proposals affect our sector
Where to start? Introducing a scheme
not ideal, wholesalers and others in
in Scotland only causes huge issues in
the drinks supply chain are already
the UK supply chain. Two selling prices
dealing with the trading and economic
means two sets of SKUs, and in effect
uncertainties of Brexit. We explained all
we’d have a hard border for drinks
this in our submission to the Scottish
between Scotland and England. So
Government’s call for evidence, and
wholesalers would have to segregate
recommended that the commencement
stock, which might require a significant
date for a single national scheme
increase in warehouse space. Our
should be 2023, with a sell through
Scottish partner organisation, the Scottish
period of two years. The Westminster
Wholesale Association have surveyed
Government will be consulting on DRS
their members and some estimate their
for England next year, so a later launch of
additional warehousing requirements
a nationwide scheme is far more realistic.
disproportionately. And the timing’s
could cost between £500k and £3m.
with the government to push for a comprehensive, frictionless trade deal after Brexit which keeps tariffs or trade barriers to a minimum. We encourage the new government to show restraint on National Living Wage increases and to take forward further measures to tackle alcohol duty fraud and sugar tax evasion. We will be working to ensure the government maintains the current exemption for distributors around packaging, without which our members would see cost increases of up to 300%, and we are also campaigning for a mandatory allergens database to guarantee consumers access to full and
So that’s point one - if DRS is introduced, it should be a single UK-wide scheme. A separate scheme for Scotland will increase operational costs, reduce efficiency and increase the likelihood of fraud by creating a trading border between Scotland and the rest of the UK and the EU.
A 20p deposit would have a significant impact on wholesalers. It would add
£300,000 per week to the cost of buying drinks for the average wholesaler
37
accurate information on the potentially harmful ingredients in the food they purchase. We look forward to working with the new administration on these priorities and actively championing the wide economic contribution of wholesale in Parliament.
takestockmagazine.com
Happy St. Patrick’s Day!
March 17 is St. Patrick’s Day - and as this year the famous Irish celebration falls on a Tuesday, there’s a brilliant mid-week sales opportunity looming.
As in previous years there will be parades
Pair with: Guinness, a crisp dry
is a very popular Irish dish.
and events across the UK, so it makes
white wine such as a Muscadet,
Pair with: Pinot Grigio, an ice cold
sense for you to join in the fun with food
or for something special, a Fino
pilsner or a dry cider
and drink that will let all your customers
or Manzanilla sherry • Potato and Irish cheddar rolls
go green!
What to serve • The full Irish
• Colcannon
- a uniquely Irish combination that
- served as a main or side, Colcannon
can be prepared ahead of time as
is potatoes mashed with milk and
they freeze well. Perfect as a bar
butter, which is then mixed with
snack, with butter at teatime or to
cabbage or kale. Serve alongside
accompany dishes like Irish stew.
boiled ham or with bacon stirred
Pair with: Smithwick’s beer
- get your sales off to a flying start
by offering your customers an Irish
breakfast - bacon, sausages, eggs,
fried tomatoes, mushrooms, hash
into it.
browns, white and black pudding
Pair with: an unoaked Chardonnay
• Pies and stews
and baked beans.
or a glass of Irish whiskey
- Irish stew and steak and Guinness
Pair with: tea and coffee
pie are firm St. Patrick’s Day favourites.
• Cockles and mussels
Serve with colcannon and some soda
• Galway oysters
- Dublin’s unofficial anthem ‘Molly
bread to mop up the gravy.
- the West of Ireland is said to produce
Malone’ tells the story of a beautiful
Pair with: Côtes du Rhône or
some of the very best oysters, with
young woman selling her shellfish
Pinotage reds or a Belgian beer like
those harvested in Clarinbridge,
on the streets, and the delicious
Chimay goes great with Irish stew.
County Galway famous for their taste
combination of cockles - small
Choose a Porter-style beer, or an
and quality.
saltwater clams - and mussels
Argentinian Malbec for the steak pie
takestockmagazine.com
38
TAKE STOCK
FEATURE
Tradition dictates that the last whiskey on St. Patrick’s Day has a shamrock in the bottom of the glass. After a toast to St. Patrick the whiskey is drunk, and for good luck, the shamrock tossed over your left shoulder.
And for desserts...
Don’t forget the soda bread
There are a number of classic Irish
Simple and quick to make, but an
desserts that have whiskey or stout
absolute must for your menu! Do white
as the magic ingredient. Guinness
and brown varieties and serve with
chocolate cake and brownies; stout
plenty of Irish butter, jams and tea.
cupcakes; Irish whiskey salted caramels and soused orange bundt cake to name
And if you’re feeling adventurous, why
a few.
not serve Barmbrack - a sweet Irish quick bread made with sultanas and raisins, or
And of course, both whiskey and stout
incorporate Irish whiskey in your soda
are fantastic in creams and ice creams,
bread recipe?
Irish whiskeys to stock Jameson - the world leader Powers - a mixture of pot-still and
icings and ganache.
grain Redbreast - a pure pot whiskey Tullamore D.E.W - the world’s
Irish beers to stock
number two
Murphy Irish Red - a hoppy classic
Tyrconnell - from Ireland’s only independent distillery
O’Hara’s Irish Pale Ale - a balanced pale ale with bitter citrus aroma
Bushmills - from the oldest licensed distillery in the world
Kilkenny Irish Cream Ale - smooth and creamy
Paddy - an unusual mix of single pot, single
Smithwick’s Irish Red Ale - rich and
malt and grain
ruby coloured with malty, floral notes Beamish Irish Stout - a traditional, fully rounded malted stout Porterhouse Brewing Oyster Stout - a Dublin favourite Bulmers Original Irish Cider
Clonmel 1650 - a pilsner-style beer named after the historic town Murphy’s Irish Stout - from the Lady’s Well Brewery in Cork
- made with 17 different apple
Guinness Draught - the
varieties. Serve over ice
world’s number one
39
St. Patrick’s Day falls on a Tuesday. Why not hold the celebration on a weekend either side to make the most out of the event?
takestockmagazine.com
The most important meal of the day Stock up on all the breakfast essentials from bacon to beans, with Caterers Kitchen
148.487mm repeat
cranberry juice drink
from concentrate with sugar and sweetener
BEST BEFORE END
Cranberry Juice Drink made with Cranberry Juice from Concentrate and with Sugar and Sweetener
Specially packed in Ireland for
Ingredients
Independent Food Services Ltd,
Water, Cranberry Juice from Concentrate (13%), Sugar, Acidity Regulator: Citric Acid; Antioxidant: Ascorbic Acid; Flavouring, Sweetener: Sucralose.
Doncaster, DN4 5RA
Nutrition Information per 100ml per 150ml serving
Fat of which saturates Carbohydrate of which sugars Fibre Protein Salt
cranberry juice drink
84kJ 20kcal 0g 0g 4.9g 4.8g 0g 0g 0g
126kJ 30kcal 0g 0g 7.3g 7.2g 0g 0g 0g
This pack contains approximately 6 servings. Storage Instructions Store in a cool dry place. Best served chilled. Shake well before opening. Refrigerate after opening and use within 3 days.
from concentrate with sugar and sweetener
For Best Before End: See top of pack.
1litre
1litre
Proof Number
6
cranberry juice drink
cranberry juice drink from concentrate with sugar and sweetener
5
from concentrate with sugar and sweetener
Most of this carton is made from wood – a natural, renewable resource. Please squash and recycle. www.tetrapaksustainability.com
431920
Energy
013668
Typical values
Grid Ref:
Tetra 1133
Approx 6 x 150ml servings in this carton
1litre
Client:
1litre
Mulrines
Job Description:
Caterers Kitchen Cranberry Juice from Concentrate 1 LITRE carton
CYAN
MAG
877
Job Number:
31923
YELL
BLK
2767
Date:
12-08-2019
Approx 6 x 150ml servings in this carton
TAKE STOCK
FEATURE
A New Law A new law has been introduced to protect allergy sufferers and give them confidence in the food they buy. Why the new law?
What’s the current law?
provide food businesses with guidance
Following the tragic death of Natasha
Food prepared on the premises in which
Ednan-Laperouse, the teenager who died
it is sold is not required to display allergen
campaign it works to empower young
after suffering an allergic reaction to a
information in writing, meaning allergy
Pret a Manger baguette, ‘Natasha’s Law’
sufferers sometimes lack confidence
will strengthen allergen labelling rules
when buying food out of home.
on allergens, and through its ‘Easy to Ask’ people to ask food businesses about allergens when eating out, so they can make safe food choices.
and help protect the millions of allergy sufferers in the UK.
Foods that are prepared and packed on the same premises from which they are
What will it do? The new law will tighten the rules by requiring foods that are pre-packed directly for sale to carry a full list of ingredients - giving allergy sufferers greater trust in the food they buy. The government has introduced legislation mandating full ingredients labelling for foods pre-packed for direct sale, and the
sold - such as a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase - are not currently required to carry labels. If asked by a consumer, allergen information must be given in person by the food business.
How can businesses prepare?
new law will come into force by October
Food businesses across the country
2021 - giving businesses time to adapt
have already taken steps to improve
to the change. ‘Natasha’s Law’ proposes
food labelling and outlets are being
four options: include full ingredient list
urged to do all they can ahead of the
labelling; allergen-only labelling; ‘ask the
implementation date to help consumers
staff’ labels on products; and promoting
make safe food choices. The Food
best practice to businesses.
Standards Agency (FSA) will continue to
Chair of the Food Standards Agency Heather Hancock said: “We want the UK to become the best place in the world for people living with food hypersensitivities. The impact of food allergy and intolerance on quality of life can be as great or even greater than almost all other foodborne diseases. Whilst it’s impossible to eliminate the risks entirely, we believe this change will mean better protection for allergic consumers.”
Source: gov.uk
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takestockmagazine.com
Easter 10-13 April
Mother’s Day 22 March
’s Day St George 23 April
Plan Ahead We may have only just stepped into the new year, however, planning ahead is crucial to maximising the sales opportunities presented by key events during the year.
Mother’s Day
Easter
St George’s Day
Mother's Day is one of the biggest dining occasions in the calendar, so make your event memorable and help it stand out from the competitive crowd.
This four-day family holiday presents operators with the opportunity to increase sales and drive profit through meals, drinks and activities.
This year, the patriotic day falls on a Thursday. Host a St George’s party on the weekend or celebrate the day by serving all things English.
What to do
What to do
What to do
• Promote your menu and any offers on your social media, website and in-house. Make sure your staff know what is on offer. • Go the extra mile for mum and greet her with complimentary flowers, chocolates or a glass of fizz. • Offer a range of specials: Mother’s Day brunch, afternoon tea, or early birds to attract all-day traffic and ease the usual, traditional lunchtime rush. • Remember your loyal customers who visit year round and not just for Mother’s Day by keeping your pricing fair. Perhaps offer a free meal on another date if they book for a larger party. • Have plenty of colouring books, crayons and games to keep the young ones entertained - and give mum a well-earned break! • Live music, a bouncy castle or even a free prize draw will add value to your offering. • Why not make the most of the event and run a Mother’s Day package on Saturday as well? Perhaps an afternoon tea or early birds’ menu? Not all mums can make the Sunday celebrations, so this way, they don’t miss out, and it extends your sales opportunity.
• A roast dinner with all the trimmings is still the firm favourite on Easter Sunday. Lamb is the obvious winner, however, beef, chicken and turkey should all have prominence on your menu too. • Offer smaller portions from the main menu and a simple children’s menu. • Cater for all diets, so don’t forget gluten free, vegetarian and vegan options. • Provide a snack menu to cater for the steady flow of customers coming through your doors at different times. Hot dogs, nachos, pizza and burgers are quick and easy, and the style of food often makes for bigger orders and allows a higher menu price. Stock up on bar snacks too. • Stagger covers by offering a 2FOR1 brunch or an early birds’ evening menu. • An egg hunt for children is traditional, however, how about involving the adults too? A DJ or live band will also draw in customers. • Offering a free Easter egg for every child who eats, or having a basket of mini eggs on the bar (or by the till) will leave a lasting impression on customers. • Make the most of the better weather by hosting a BBQ. Also, think about prepping your beer garden to enable you to make use of the extra space.
• Offer a breakfast and/or brunch with a full English breakfast. • Make lunch traditional with pork pies, sausage rolls and Scotch eggs. • Have your evening menu full of English favourites like fish and chips, bangers and mash or a roast dinner. Make sure you offer smaller portions of each dish for children or adults with little appetites. • Tap into the trend for afternoon tea and serve up a tempting array of delicate savouries and scrumptious sweet treats. • From the much loved cup of tea, to the amazing varieties of beer on offer and even English wine, make sure you serve the perfect English drink. • Think about hosting a speciality gin event offering some of the finest gins that England has to offer - served with quintessentially English soft fruits such as blackberries, raspberries and blackcurrants. • No celebration would be complete without pitchers of Pimms - so make sure you are stocked up! • Why not put together an all-English playlist or, for bigger events, hire an English band or a covers band to perform some top tunes live on the night?
takestockmagazine.com
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