Take Stock Magazine - May/June 2012 by the fabl

MAY/JUNE - £3.00

YOUR MAGAZINE FROM TOTAL FOODSERVICE SOLUTIONS

MAY/JUNE

2012

SUMMER SPORTS SPECIAL

DINING WITH THE DUCHESS KATE'S FAVOURITE FOOD HAUNTS REVEALED

WIN AN iPAD

WE GRILL RALPH FIENNES & LYDIA BRIGHT

CHAMPIONING BRITISH CATERING

Good luck

with the new magazine Now that we have a burgeoning and exciting food culture in this country, magazines likes yours can help to continue to promote and salute the culinary heroes in our communities.

he wonderful thing about food is that it is about everything, from politics to economics, from history to culture,

from great times to bad times! As the editor of a successful food magazine, I've loved learning about people through food. Perhaps our success along the way is partly due to the passion that myself and my team have for sharing our love of the subject. We've also stirred up some debates and arguments along the way. And, importantly, the recipes we publish are all easy to achieve with a visit to Waitrose. I hope your magazine can inspire the chefs and caterers of this country as much as we've inspired the people they cook for.

William

William's photograph ÂŠ Simon Brown

02 TAKE STOCK MAGAZINE

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome... After months in the planning, I’m delighted to introduce you to Take Stock, your new, hot off the presses, bi-monthly magazine.

hen William Sitwell agreed to do

Of course, we couldn’t let this issue pass

a brief foreword for the magazine,

without taking our hats off to Her Majesty.

I was delighted. William is the

On pages 9-14 we have a Jubilee special

editor of one of the most successful food

and you can find out where Kate likes to

magazines in circulation, a regular culinary

dine on page 14.

expert on BBC2’s 'A Question of Taste' and,

This is undoubtedly going to be a summer

in the words of Marco Pierre White, “one of

of sport with Euro 2012 in June and the

the great food writers of our day”. It would be

London Olympics. We have some great

fair to say I’ve got a bit of a crush! I devoured

ideas to make sure you make the most

his most recent publication, “A History of

of every opportunity. And there’s lots of

Food in 100 Recipes”, in one sitting. I loved it

other good stuff including celebrity

so much I bought three more copies to give

interviews, front of house fashion and

away. See page 40 to find out how you can

equipment reviews.

get your hands on one.

I could go on but I won’t - other than to say

The first issue of Take Stock is packed full

I hope you enjoy your copy of Take Stock.

of goodies, with competitions and business

Let me know what you think by dropping

boosting ideas, aimed at helping you grow

me a line. And don't forget to visit the Take

your business. Whether you’re the proprietor

Stock website where you’ll find regularly

of a hotel, manager of a nursing home, owner

updated top tips, information, special

of a high street sandwich bar or a Michelin

promotions and offers especially for you.

starred chef; Take Stock is your magazine. Take Stock is all about championing British catering. It doesn’t preach, it just offers you sound advice from those in the know, particularly through what will become a familiar feature to you over the coming months - The Stock Exchange. We have a panel of specialists ready to answer questions on everything from Marketing to HR. You can find out how it works on page 23, so get those questions coming in!

So, sit back, 'Take Stock' and enjoy the read!

Contributors details Published by the cucocrew Nesfield House Broughton Hall Skipton BD23 3AE www.cucocrew.com hello@takestockmagazine.com Editor Mags Walker

Digital Director Martin Pownall

News and Features Rebecca Cooper Julie Frankland Chris Tate Hazel Rycroft Jack Walker

Brand Liaison Nick Halliday David Jackson

Art Director Richard Smith

Research Leah Sandamas

Production Miles Sharples

TAKE STOCK MAGAZINE 03

Contents

Food and Drink

All Chilled Out The Facts about Frozen World Cuisine

35 37 45 - 47

Features Jubilee Special

31 38

God Bless You Maam 9 Staying Home is Great for Business 10 - 1 1 Regal Chicken fit for a Queen 12 - 13 Dining with the Duchess 14 Summer Sports Special 31 - 33 Fashion on a plate 28 - 30

Family Business Good Morning for Charles Saunders Choice New Member Beefing Up Service

04 TAKE STOCK MAGAZINE

15 15 16 - 17

Fun We Grill Ralph Fiennes and Lydia Bright 38 - 39 Competitions - Your chance to win... 40

Win

Every Issue Calendar News Round Up The Stock Market The Stock Exchange Business Booster - Tips for Success Big Boys Toys Wine Words - an Olympic Ideal Food for Thought Free Lunch?

6-7 19 21 23 - 25 27 41 - 43 48 - 49 50 50

Recipes Braised salt beef, celeriac remoulade, soft poached egg and crispy pancetta Classic Coronation Chicken Diamond Chicken Bigos Borscht Chanakhi - a Georgian lamb stew Nettle soup

17 12 13 32 33 47 50

45 TAKE STOCK MAGAZINE 05

Calendar 11-20 12-19 May

May

CHRISTCHURCH FOOD AND WINE FESTIVAL - Christchurch

BRITISH SANDWICH WEEK - Nationwide www.sandwich.org.uk

Dorset's award-winning festival of food and drink.

www.christchurchfoodfest.co.uk

18-20

19-20

THE ALLERGY & FREE FROM SHOW 2012 - London

LOCH FYNE FOOD FAYRE - Cairndow, Argyll

May

The Allergy Show takes place in London (Olympia).

NIGEL HAWORTH'S FANTASTIC FOOD SHOW - Blackburn The Fantastic Food Show is more than a food festival or food market, there is so much more to see, taste, take part in and learn. You will go home with bags bursting with quality local produce.

www.northcote.com/special_events

28 -3

June

NATIONAL BBQ WEEK - Nationwide The catalyst for growth in the BBQ Market! The annual National BBQ Week event was created in 1997 and has continuously promoted BBQ and outdoor living.

06 TAKE STOCK MAGAZINE

26-27

2-4

FLAVOURS OF 2012- Suffolk

SOMERSET CHILLI FESTIVAL

May

www.nationalbbqweek.co.uk

A feast of West Coast food, wine and entertainment.

www.lochfyne.com/Events/Loch-FyneFood-Fair

www.allergyshow.co.uk

May

This year, Flavours of 2012 brings together many fantastic exhibitors, and a line up of innovative and interactive programmes on cooking and eating.

http://flavoursof2012.co.uk/ foodanddrinkfestival

June

Somerset Chilli Fest is being held at Bath Racecourse for the benefit of the Wooden Spoon Charity, Frenchay, bibic and South West Children's Hospice.

www.somersetchillifest.co.uk

2-10

June

ENGLISH WINE WEEK - Nationwide A week long celebration of English Wines www.englishwineweek.co.uk

MAY - JUNE 4

4-5

June

SPRING BANK HOLIDAY

GREAT BRITISH FOOD FESTIVAL - Warrington

In celebration of the Queen’s Diamond Jubilee Celebrations and Great British food and drink. Set in the grounds of the historic Walton Hall, Warrington, this is the perfect recipe for a foodie fun day out for the family.

June

QUEEN'S DIAMOND JUBILEE

www.greatbritishfoodfestival.com

8 -1 June

11-17

July

June

UEFA 2012 EUROPEAN CHAMPIONSHIP - Poland, Ukraine www.uefa.com/uefaeuro

NATIONAL FOOD SAFETY WEEK - Nationwide Food Safety Week will take place from 11th to 17th June and the theme is ‘food safety on a budget’. This annual event, held to promote the importance of good food hygiene, will focus on how people can ensure that they keep their food safe when trying to save money.

http://food.gov.uk/news/campaigns /germwatch

13-17

June

BBC SUMMER GOOD FOOD SHOW - NEC Birmingham The BBC Good Food Show Summer will be returning to the NEC Birmingham from 13th to the 17th June 2012 from 9am - 6pm daily.

www.bbcgoodfoodshowsummer.com

23-24

June

THE PETWORTH FOOD FESTIVAL - West Sussex Set in the grounds of historic Petworth House, the Petworth Food Festival is a celebration of all that is good to eat and drink from across the region and far beyond.

June

21-24

June

FATHER'S DAY - Nationwide

19-23

June

ROYAL ASCOT- Berkshire www.ascot.co.uk

25 -8 June

TASTE OF LONDON - Regent's Park, London From June 21st to the 24th 2012, fine dining will be transported to Regent's Park with Taste of London for four days of summer eating, drinking and entertainment.

www.tastefestivals.com/london

July

WIMBLEDON

www.oakleighfairs.co.uk/petworth-food

TAKE STOCK MAGAZINE 07

God Bless You Ma’am! The Diamond Jubilee is a time to celebrate the Queen’s 60 years on the throne - and 60 fantastic years of progress in British food and catering.

y 1952 the country was desperate to escape

abroad - Brown Windsor Soup. Left-over meats were

wartime austerity and the new young Monarch

boiled with root vegetables and sieved to produce a

symbolised a fresh start, a new dawn in so

hearty bowl of glorified gravy. Done well, it can be

many ways.

delicious but, infamous for being done badly, it lurked on restaurant menus like a disapproving grandparent

In that year perhaps the most famous of English

until the 1980s and even appeared on TV’s Fawlty

drinks - Tea - ceased to be rationed, though it took

Towers for comic effect.

another year before sugar could be added without needing coupons.

But the explosion of new food which has engulfed the

Cheese and meat only returned to free sale in 1954

last six decades began in 1950 with the publication of

- allowing the culinary frustrations of a whole nation

Elizabeth David’s Mediterranean Food. Exotics such as

to finally be released.

courgettes, peppers, olives and anchovies began their march on our national tastebuds. Then spices, noodles

The very name 'Elizabeth Windsor' perfectly captures

and rices swept in from the mysterious East.

two sides of the coin when it comes to British food in the 1950s.

And now we can rightly rejoice as being home to the widest

The Edwardian era of drab, dull, over-cooked 'grub',

range of food available in the world. Even if some still

was condensed in one dish mocked at home and

apologise with the classic “Sorry, I’ve been eating garlic!”

TAKE STOCK MAGAZINE 09

Why Staying Home is GREAT for Your Business NATIONAL treasures Stephen Fry and Julie Walters have teamed with Rupert Grint to highlight what’s ‘GREAT’ about holidaying in Britain. Play your part by championing great British food.

10 TAKE STOCK MAGAZINE

ith the Queen’s Diamond Jubilee and the London Olympic and Paralympic Games, the home nations' tourist boards, led by VisitEngland, are two months into their biggest ever domestic tourism campaign -

'Holidays at Home are GREAT!' The Government-backed effort comes with a £5 million price tag that has paid for among other things a TV ad, featuring Stephen Fry and Julie Walters plus Rupert Grint and Michelle Dockery, extolling the virtues of our green and pleasant land. Its aim is to inspire us Brits to take a ‘staycation’ this year rather than decamp abroad. But if we cannot manage to give up on our foreign climes altogether, the secondary message is to at least give Blighty a go for a short break, weekend or even just days out. The likes of De Vere, Marriott and Travelodge hotels, the Hoseasons Group, Bourne Leisure, The Coach Tourism Council, Chatsworth House, National Maritime Museum, The Eden Project and attractions

Something to Offer

hether you have a money-off or added value offer, take advantage of the promotional work being undertaken by VisitEngland and get your details on its www.great2012offers.com website. It’s free. Simply visit www.visitengland org/2012offers and upload details. Your offer should then appear on the website within 10 working days. Anyone wanting to take up your offer will click on it and be taken directly to your own website to make their reservation. Uploading your offer therefore links you directly to VisitEngland. If you need help simply telephone the tourist board’s web team on 020 7578 1234 or e-mail your query to offers@visitengland.org. You can also forward details of your special 2012 events or celebrations to the tourist board’s editorial team at editorial@visitengland.org. Its responsible for adding new content to the campaign website, producing a newsletter and writing VisitEngland blogs. It could lead to lots of free publicity for your business.

giant Merlin, which operates Legoland Windsor, Thorpe Park and Alton Towers Resort among others, have all signed up as supporters, as have tour operators Thomas Cook, but where does this leave the smaller, independent? Sarah Long, head of VisitEngland’s corporate communications, says: "We want as many hospitality businesses as possible, no matter how small, to get behind the campaign.” At the campaign’s hub is a website featuring thousands of special money-off deals. Explains Sarah: “The website is aimed at the public. They can log on to get great value offers on holidays, accommodation, meals, attractions and experiences. The idea is that with 2012 being a year like no other in our history, we all need to celebrate it and take pride by making the most of what’s on our doorstep and to encourage people to do this, we want hospitality providers to help by making their offering more affordable. “Ideally, we’d like businesses to reduce their price by 20.12% but we realise that this may not be feasible for some smaller independents in which case, it’s about adding value. I know of a restaurant that has devised a special £20.12 menu and of a small bed and breakfast

Why Stay Home? “The Holidays at Home are GREAT!” campaign is supported by VisitEngland, VisitScotland, VisitWales, the Northern Ireland Tourist Board and London & Partners.

Of the home nations, England represents

84% of the total UK visitor economy.

in Cornwall that is charging its usual price but giving its guests 20 Cornish grown roses and a box of 12 locally made chocolates as a leaving gift. Whatever the offer, we’d like to know about it and shout about it via the website.”

It is worth

£97 billion

and supports more than two million jobs. Says James Berresford, VisitEngland’s chief executive: “This is the year to take a break at home - with so much going on throughout the country there really is no better place to be. We want to work with the industry to incentivise Brits by offering them thousands of reasons to choose this country first for a holiday. Join us in making this year a great year for British tourism!”

TAKE STOCK MAGAZINE 11

Regal chicken

fit for a queen

Classic Coronation Chicken or Chicken Elizabeth

always make at least double of the sauce base, this allows you to flavour the mayonnaise quite strongly and usually

have some left over to freeze for the next time. Much of the bad press this recipe can be met with is due to watery, weak and insipid sauces, overcooked chicken and a general blandness that is unforgivable. Made well this dish is heaven sent and a real treat for a summer’s day buffet or party.

TV expert Emma Crowhurst lends her wealth of knowledge to this issue of Take Stock. The former

Ingredients free-range chicken 1.5kg leek 1 sliced carrot 1 peeled and sliced salt ½ tbsp

head of Leiths School of

black peppercorns 10 whole

Food and Wine joins the

Flat leaf parsley to decorate

Jubilee fun with her take on the regal classic.

Few parsley stalks

Method █ Place the chicken into a large saucepan

with a tight-fitting lid, cover with water and add the leek, carrot, salt, peppercorns and parsley stalks. Bring to the boil and poach for 1 hour, turning the chicken once during the cooking process. █ Once cooked return it to the pan and

Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. █ Meanwhile, for the sauce, heat the oil in a

pan over a medium heat. Add the chopped onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, apricot jam, wine, water and bay leaf. █ Bring the mixture to the boil. Season with

salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice,

For the sauce

to taste. Reduce the heat until the mixture is

sunflower oil 1 tbsp

minutes. Strain the sauce through a fine

onion 1 chopped

meshed sieve and set aside to cool.

simmering and simmer, uncovered, for 5-10

curry powder or paste 2 tbsps

█ When you are ready to assemble the

tomato puree 1 tbsp

dish, place the mayonnaise into a bowl,

apricot jam 1 tbsp

add some of the curry sauce and mix well,

red wine 85ml

taste and add more until it is well flavoured.

water 150ml

The consistency should coat the back of

bay leaf 1

a spoon, reserve some of the sauce for

Salt and freshly ground black pepper

later, add the cold chicken to the sauce.

Caster sugar and a squeeze of lemon to taste

█ Add more curry sauce if you think it needs

lemon 2 slices

it. Season with salt and freshly ground black

mayonnaise 425ml good-quality

pepper, caster sugar and a squeeze of lemon.

If you would like to make your own mayonnaise,

To serve

there is an excellent recipe in the 'Leiths Cookery Bible', by Prue Leith and Caroline Waldegrave.

█ Arrange the chicken on a serving platter.

Thin down the remaining sauce so it will almost pour and drizzle it over the chicken. Sprinkle over the parsley and serve with rice salad (see opposite).

12 TAKE STOCK MAGAZINE

For the rice salad. Allow 1 small cup of long grain rice per 2 persons, cook according to your favourite method . Allow to cool and make sure each grain of rice is separate. Chop a choice of the following ingredients into a small 1cm dice. Cucumbers, seeds removed, yellow, red, green, orange peppers, raisins can be added but I generally steer clear of raisins! Peeled raw grated carrot, toasted pine nuts, chopped flat leaf parsley, grated lemon zest, lots of salt and freshly ground black pepper and even a dressing made of white wine vinegar, olive oil, lemon

Diamond Chicken

AND HERE'S A LIGHTER VERSION FOR A SLIGHTLY SLIMMER SUMMER!

steamed chicken breast 1kg sliced in 1cm strips mango 1 medium firm, peeled and cut in 1cm cubes washed sultanas 50g low calorie mayonnaise 200ml turmeric 1 teaspoon mild caribbean curry powder 1 teaspoon sweet mango chutney 1 tablespoon

█ Combine chicken, sultanas and

mango in large bowl. █ Mix all other ingredients and then

juice and a pinch of sugar.

lemon juice 1 teaspoon

fold all together without mashing

Salt and ground black pepper

the mango pieces.

Mix everything together, taste and

flaked almonds 50g toasted for garnish.

█ Garnish with toasted almonds.

season again.

TAKE STOCK MAGAZINE 13

Dining with the

Duchess She is the darling of the press, and her clothing choices sell out in seconds - but what about her dining preferences? Over the years the Duchess of Cambridge has been spotted at a number of top London eateries, with and without her famous partner. Here are just a few of the restaurants that have been graced by Kate's royal presence. Dans Le Noir? It has been rumoured that Will and Kate enjoy a meal in this dark and alluringly mysterious restaurant. Dans Le Noir? offers diners a unique and unusual experience - dinner in the dark. With blind waiters, you experience food in a new and unique way - understanding tastes without the preconceptions of sight.

Bluebird Kate often dines at Bluebird restaurant and

Tom Aikens

has been spotted there with Prince William.

Based in Chelsea, this fine

With ingredients sourced from local farmers

eatery was chosen for Kate’s

and sustainable producers, the menu offers

26th birthday celebrations. The

up a delectable feast of delicious dishes.

restaurant first opened in 2003,

Classic courses are revamped under the

and it soon gained a celebrity

direction of chef Mark Block, while classic

following. Newly refurbished, this

childhood desserts round off the meal on

up market eatery serves up a mixture

a sugar high with a selection of sundaes,

of contemporary French food.

sorbets and puddings.

Koffmann’s Camilla Parker Bowles accompanied Kate to the prestigious restaurant in the Berkeley Hotel, Knightsbridge. In pre-wedding discussions the group, which consisted of Pippa and Camilla’s daughter, apparently discussed chipolatas, sausages on sticks and mini pizzas as dishes for the wedding menu. Three Michelin starred chef Pierre Koffman opened the restaurant just a few years ago, and dishes include souffléd skate with lobster sauce, hand-dived scallops with ink sauce and cauliflower purée, and the legendary pig's trotter stuffed with sweetbreads and morels.

Riccardo's Restaurant Riccardo's, a small upscale Tuscan restaurant in Chelsea, serves up classic Italian dishes. Kate was spotted here just before she tied the knot with hubby William.

14 TAKE STOCK MAGAZINE

Family Business

Choice New Member

elcome to your issue-by-issue update on the latest news from the members of the Fairway

Foodservice Group. As an independent family business it can sometimes be difficult to compete on price with the big boys. By being part of a national buying group we get to level the playing field. Fairway Foodservice is a 'not for profit' group of like minded, independent foodservice businesses. Membership of the group gives us national buying power without losing our independence. We believe that’s what

Hitting the road as part of the Fairway Group, latest member First Choice Wholesale Foods

New face - First Choice Foodservice MD Steve Ainger (centre) with sales director Kevin Joyce (left) and finance director Martin Flanders

idlands-based First Choice

the addition of frozen foods to the range.

Foodservice has become the latest

Steve Ainger, Eddie’s son says: “We are very

member of the Fairway Group.

much a family firm and pride ourselves on

The company was founded in the 1960s by

giving the high level of personal service for

brothers Eddie and Graham Ainger with their

which family firms are renowned.

brother-in-law Arthur Taylor. It initially traded

In joining the Fairway Group, Steve received

as a retail operation, the trio working to build

a great deal of support and help on product

up an estate of 10 stores under the name

range, operational issues and on general

Metro.In 1980, they opened First Choice

set-up from Kevin Denyer at Fairway and from

Cash & Carry in Burton-on-Trent. This

established members Harlech Foodservice,

proved a successful addition to the business

King Brothers Ltd, M J Baker Foodservice and

and in 1989 they added a delivered service

Total Foodservice Solutions Ltd. Adds Steve:

covering the midlands serving both retailers

“These people were very supportive and I

latest member.

and caterers. In 2009, the company expanded

would like to thank them for all their help.”

www.fairwayfoodservice.com

increasing its ambient and chilled range and

makes us special and we hope you agree. In this issue, we focus our attention on a trio of members - Hensons Foodservice, whose salt beef has been proving a popular menu choice at London’s trendy Serpentine Bar & Kitchen eatery, Charles Saunders Foodservice, which has just completed a new acquisition, and First Choice Foodservice, the group’s

its offering to the foodservice sector by publishing a separate product brochure. In

For further information on First Choice,

2011, it was decided that the next stage in the

log on to www.firstchoicefs.co.uk

development of First Choice Foodservice was

or telephone 01283 531821.

Good Morning for Charles Saunders

holesale food distribution business Charles Saunders, has completed the acquisition of local disposables and food distribution businesses, Good Morning

Foods and Good Morning Disposables. The acquisition has created a business with a combined turnover of £20 million and more than 100 employees. It allows Charles Saunders to further strengthen its position in the South West and grow its business in the Midlands and South Wales. As well as chilled foods the business also offers a range of disposable products to the catering trade. Commenting on the acquisition, Darren Gaulton, Managing Director, says “we have been in the business of wholesale foods for more than 50 years. We think Good Morning Disposables fits extremely well with our existing model. The acquisition will allow us to move into a new market and expand our reach.” Find out more about Charles Saunders at www.charles-saunders.com TAKE STOCK MAGAZINE 15

Hensons salt beef has been proving a popular menu choice at London's trendy Serpentine Bar and Kitchen eatery.

Beefing Up Service W

Pictured: Jack Foster

ith more on his plate than most

He has also served hot braised salt beef,

over the coming months, head

which he sources from Fairway partner

chef Jack Foster is beefing up

Hensons Foodservice, in a puff pastry

his act. This has nothing to do with how

topped pie with mash and green beans.

he works, but rather the raw ingredients he

On another of his menus, it featured with

chooses to work with, for the 27-year-old,

pesto Savoy cabbage and lobster bisque.

who originally hails from Nottingham, is

Says Jack, who recently won the best chef in

fast gaining a reputation as one of London’s

the company award for benugo, which owns

most exciting young chefs for his skilful

the Serpentine Bar and Kitchen: “Salt beef

re-interpretation of classic English dishes.

is basically cured brisket and until the middle

Take his inspired, menu winning braised

of last century, it was a staple for a lot of

salt beef dish.

people because brisket was a cheaper cut and curing it was a way of preserving it.

16 TAKE STOCK MAGAZINE

Think of salt beef and most likely it is as

“More recently, brisket has become less

the cold filling to a sandwich or bagel but

fashionable. I believe this is because people

Jack, who heads the brigade at Hyde Park’s

have forgotten or don’t know how good it

Serpentine Bar and Kitchen, returns it to

can taste. I have a passion for cooking and

the hot starring role it once enjoyed.

believe we can learn a lot from how things

He makes it the centre piece of a plate

used to be done. I believe in using the best

that includes a celeriac remoulade, soft

suppliers for the freshest, best quality

poached egg, panchetta tuille and red

products. I then work to create menus that

watercress garnish.

are uncomplicated and full of natural flavour.”

Take a seat One of Jack’s hobbies is eating out and most recently, he’s dined at London A-list haunts 10 Greek Street and The Ledbury. If you’d like to taste Jack’s menu, the Serpentine Bar and Kitchen is on the eastern side of the Serpentine in Hyde Park and is billed as a ‘rural retreat in an urban landscape’. For more information visit: www.serpentinebarandkitchen.com. The Serpentine Bar and Kitchen is one of 48 UK eateries owned by the benugo Group, which also runs restaurants in other tourist hotspots, among them the London Science Museum, British Museum and Edinburgh Castle.

Braised salt beef, celeriac remoulade, soft poached egg and crispy pancetta the main event...

the method...

Hensons salt beef brisket 2.5 kilo carrots 6 large peeled white onions 4 large garlic bulb 2 celery sticks 3 parsley 20g thyme 20g rosemary 20g black peppercorns 10 bay leaf 4

█ Firstly, we place the salt beef under cold running water for around 4 - 5 minutes before soaking for 24 hrs to reduce the saltiness.

water 15 litres Jack, who began his career at Manchester’s The Room, where he won the ‘High Life Best Restaurant’ award adds: “As I’m working in such an iconic London venue, I want my food to have a true flavour of England, especially this year with it being the Queen’s Diamond Jubilee and the Olympic Games. These events are forecasted to bring us a record number of diners so while it’s no summer holiday for me, I’m determined the food we put out adds to the good memories of a glorious summer for our diners whatever part of the world they come from.”

for the sauce... red wine jus 1 litre (reduced chicken stock, beef stock, red wine) celeriac ½ carrots 2 large desiree potatoes 2 large shallots 3 large (all veg peeled and diced the same size - approx ½ cm cubes)

for the celeriac remoulade... ½ celeriac peeled and shredded into matchsticks salt 15g lemons 2 mayonnaise 100ml wholegrain mustard 1 tbl sp

Hensons Foodservice also supplies salt beef to Selfridges and delivers across the UK. Telephone 020 7609 2299 - 9 a.m. to 5 p.m. Monday to Friday.

you will need...

█ To braise the beef, in a large pan sweat the vegetables before adding the herbs and water, bring to the boil and add the brisket. Keep it simmering for 6-7 hours until soft and tender, you may need to add a little water to ensure the brisket is always fully submerged in stock. █ Once cooked, remove from the heat and

leave to cool. █ For the sauce, in a separate pan sweat the diced vegetables and add the red wine jus. Simmer until the vegetables are cooked then

add in the cooked shredded salt beef. █ For the remoulade, season the shredded celeriac with salt and lemon juice and leave for approximately 45 minutes. Wash away the salt and lemon juice and squeeze the excess moisture out of the celeriac. Coat the celeriac with mayonnaise (just enough to bind it together), add wholegrain mustard and

adjust the seasoning if needed. █ For the pancetta tuille, bake the thinly sliced pancetta on greaseproof paper at

180ºC for 7-8 minutes.

a soft poached egg a small bunch of watercress sliced pancetta to crisp up for garnish. TAKE STOCK MAGAZINE 17

Over-40s Help Foodservice Feast

ome 72% of UK adults now regularly

The population is growing, particularly

eat out and signs are that this figure

amongst the restaurant using over-40s,

is set to increase, according to a

and employment is starting to rise.

new report.

This is all good news for a sector that has

Research by foodservice information

performed better than the retail sector

consultancy Horizons reveals that while

and emerged fairly unscathed from

food and drink sales through the eating

the downturn.”

out sector rose to a value of £42.8bn in

The report predicts the biggest growth

2011, there had been an actual decline

area will be the casual dining sector, where

when inflation was taken into account.

the average spend is now between £10

This is set to change with an at least 1%

and £20. Currently worth some £1.9bn,

growth over the next 18 months.

casual dining is expected to grow by 3%

The company’s managing director Peter

this year. Adds Peter: “This sector offers

Backman explains: “By the end of this year,

what the customer wants at a price they can

sales will return to 2006 levels and by

afford and continues to adapt and change

2013, they will get back to 2008 levels.

its offers to keep customers interested.”

Pubs to go street

ub operators need to think beyond

be profitable they should look to the likes

traditional pub food and compete

of noodle bar Wagamama, Pizza Express

head-on with high street chains

and fast chicken specialists Nando’s as

in order to secure their future survival,

role models.Says Peter, “These brands

delegates at the Travel & Leisure

are profitable because of their fast

Conference heard.

turnover and high footfall, while

Under pressure from falling drink sales,

cash-pressed customers are attracted

pubs are increasingly looking at food

by their value-conscious, reliable food.

to boost revenue but, according to

This is the market pubs need to emulate,

Peter Backman, managing director of

while there is still opportunity for growth.”

Rise of the mobile booking Could your establishment be missing out? Some 12% of pub and restaurant bookings are now made through smartphones and tablets - up from 5% a year ago - with that figure set to rise to 25% by the end of 2012, says Livebookings. The company found that currently, 10% of all bookings are made online and expects this number to rise to between 30 and 50% in the next 10 years. At present, 67% of people expect to be able to book online with most bookings being made between 7am and 9am. The company found that a massive 40% of all calls made to pubs and restaurants during peak service hours go unanswered.

PAPPED - Hakkasan

foodservice consultancy Horizons, to Celebrities love to eat out and each issue, we’ll bring you the eatery behind the latest photos of satisfied stars exiting their fave restaurant. In this issue, N-Dubz singer and X Factor judge Tulisa Contostavlos showed there’s no point moping at home, when you could tuck into to some dim sum at posh London A-list haunt Hakkasan. The Michelin starred restaurant in Hanway Place specialises in modern Chinese cuisine.

Has your place been papped? TAKE STOCK MAGAZINE 19

E SLUSH IC U J L A R U T A 100% N

Sales contact

Paul Hibbitt e. 07841586799 Mobile. l@fusionfsm.com Email.. ppaauul@

Provide something fun & un uniq ique ue fo forr th thee ki kids ds

• Justt fr freeez ezee itit,, squeeze it & let it RiPS for delicious, healthy slush. • RiPS is fat free & contains no flavours or colours & no added sugar. • Can be sold frozen “impulse” o r ambient for “make at home” sl ush. • Easy to store, robust & long shelf life. BBD up to July 2013 .

FusionFSM, Unit 18, SBC Medway, Knight Road, Rochester, ME2 2BF Fairway Group.pdf 1 27/04/2012 07:34:25

CMY

20 TAKE STOCK MAGAZINE

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Back to the Future Dunns Food and Drinks is pepping up its popular Currie’s Special Red Kola branded soft drink with a retro re-brand. The Glasgow-based manufacturer and supplier has re-livered its 750ml and 1.5ltrs returnable glass bottles and 330ml PET bottles of the fizzy red beverage with new labelling based on its original packaging. More natural colouring has also been added into the recipe and the brand is being re-launched with an on-pack promotion. Says marketing executive Stuart Fraser: “Our packaging is 21st century but we still make Currie’s Special Red Kola to the original recipe and its unique taste has a special place in Scottish culture.” For further information, log on to www.dunnsfoodanddrinks.co.uk.

Photo: The knives are out – Kuhn Rikon’s new strawberry knife

To Hull & Back

Make quick - and safe - work of hulling and slicing strawberries this season with Kuhn Rikon’s new strawberry knife. The funky red and green knife, which retails at £9.95, is the Swiss company’s latest addition to its colourful range of fruit knives (others include a melon knife, small melon knife, avocado knife and apple knife). The huller is at one end, the blade at the other. Depending on which you are using at the time, you can fold the other away to protect your fingers. Kuhn Rikon, a family-owned firm, has been supplying technically innovative kitchen tools since 1926 and besides the UK, its products are now available in 40 countries worldwide. Log on to www.kuhnrikon.co.uk to watch a video of the knife in use. For trade enquiries, telephone 01902 458410.

The Stock Market Chip Off the Old Block

cCain Foods has launched a new

waste and deliver increased sales. They will

Gastro Chip, which it is claiming

allow caterers to serve premium chips on

will help upgrade menus and

a consistent basis throughout the year.”

drive profit.

The Gastro Chip is suitable for dual storage

Made with 100% British potatoes, the

(frozen and chilled) and is available in

Gastro Chip is a chunky, hand-cut style

4 x 2.25kg case size. For further information,

golden brown chip to accompany premium

visit www.mccainfoodservice.co.uk.

Serve Up a Super Snack this Summer

here are bar snacks, and then there are bar snacks. Warburtons, the

master bakers, have crafted

dishes such as fillet steak, seared tuna or

the perfect accompaniment

slow roast belly of pork. Says marketing

to any drink - be it a pint or a

manager Donna Rowbottom: “Our research

glass of Coca-Cola. Their new

suggests the Gastro Chip could revolutionise

baked pitta chips, in three

meal service for many operators.

delicious variations: chilli Jack,

“Preparing quality chips from fresh potatoes is

sea salt & cracked black pepper,

very labour intensive, particularly when large

and sea salt & malt vinegar,

volumes are involved. The study showed that

are baked twice to provide

for a kitchen to prepare and serve 12 batches

optimum crunch. What’s

of chips, the process takes just over three

evenbetter, the chips contain a

hours, while preparing the same amount of

third less fat than standard crisps.

Gastro Chips takes just over one hour. This is

Available in 40g and 150g bags,

a huge and potentially very valuable saving

the baked pitta chips are the

for any operator, particularly when considered

healthy option and might just be

over the course of a whole week or more.”

the best snack to serve up during

Adds Donna: “Gastro Chips will save time, cut

Wimbledon this summer. TAKE STOCK MAGAZINE 21

Menu favourites made easy EVERYONE LOVES ITALIAN

Latest figures suggest that Italian food has overtaken French food to become the most popular cuisine in the world1. Roy Shortland, development chef for Dolmio®, said: “The beauty of Italian food is its sheer versatility and simplicity, which is what many pub kitchens are striving for these days.”

Ingredients for illustration only ™/®/designs/© Mars 2012 20

To help pub chefs rustle up Italian fayre in a flash,

particularly in operations where world cuisine cooking skills are in short supply, Dolmio offers a range of new recipe, ready-to-use Italian cooking sauces. The rich, new and improved recipe range comprises Arrabbiata, Bolognese, Creamy Tomato & Pesto and Tomato and Basil, which offer a quick, easy way to create a healthy, finished pasta sauce or base for a pub chef’s own recipes and creativity.

The sauces are also incredibly versatile. Each Dolmio readyto-use cooking sauce can be used straight from the jar, hot or cold, as a marinade, dip, sandwich filling or jacket potato topping, helping pub chefs save on the cost of buying a mix of products. Each 2.2–2.54kg jar delivers 25-30 portions as a culinary sauce, 50+ portions as a dip and 75-100 portions as a filling. Pizza with a twist for all day dining: “I give regular demos on how to use the sauces, and realise how important versatility is when it comes to maximising the use of ingredients in a costconstrained kitchen,” said Roy. “For example, if you haven’t used up all of your Bolognese sauce, use it as a pizza base. Pizza by the slice or boxed up is a great profit generator for pubs nowadays.”

in the bread dough with chopped spinach and feta and you quickly and easily liven up the bread. Sandwich-sized calzones make great bar snacks, enabling pub chefs to tap into more dining opportunities throughout the day and at night.” Dip into profit with Dolmio: “The growing awareness of different cultures has also opened up opportunities to offer more interesting dips on the lunch table,” said Roy. “For example by mixing Dolmio Arrabbiata sauce, with a dollop of mayo, you have a slightly spicier alternative to ketchup.” “What we are trying to get across is that our Italian sauces are already cooked, so they can be used ambient or heated. Each sauce is very robust and gives a good coating, which is ideal as a moreish accompaniment for everything from traditional fries to spicy wedges.” Family friendly ideas: “Italian is particularly popular with kids,” said Roy. “If parents take their kids out and don’t want to spend much, they take them to Pizza Hut or Pizza Express. It makes sense for pubs to consider this as a way of attracting families.”

Dolmio RTU cooking sauce range:

For complete peace of mind, the Dolmio sauce range is RD salt compliant for 2012 and free from artificial colours, flavourings and preservatives, gluten-free with no GM ingredients or added MSG and HFA-approved for

Bolognese

Arrabbiata

Creamy Tomato & Pesto

Tomato & Basil

“You could make a calzone, which is a folded pizza. Put the Bolognese or Arrabbiata sauce, which is a bit spicier,

For information on all our ranges and recipes contact us on 0800 952 0011 alternatively visit mars-foodservice.com

halal diets. Sources: 1Survey of 2,500 international travellers by Hotels.com (released Jan 2011)

The

The Stock Exchange

Stock

is a hand-picked team of experts here to provide advice on

Exchange

everything from nutritional guidelines, staff issues, new legislation and how to

marketing

grow your business. In this issue we are delighted to introduce you to Rebecca Cooper, our marketing expert and a member of the Chartered Institute of Marketing.

Make dining with you a dream date Remember when you had your first proper date - the chasing, flirting, teasing and tempting? Marketing in the foodservice industry is much the same, because just like attracting your perfect partner you have to court those customers. You need to play it right and more importantly you need to secure that all-important second date.

Midnight feas

The Black Lion

in Goole, York

ters

shire, recently started offerin keaway. The pr g pizza ev io us ly w et only pub ne minimal equipm eded ent: just a conv ection oven. It pizzas each w now sells 32 eek and licen se e A nd y Bo ot “we now even h says , have people co ming into the the end of thei pub at r night from so mewhere else to specifically pu rchase a pizza from us. It’s always good be cause while th ey wait they’ll oft en buy a drink from us .” to eat in or ta

ust like compiling a personal ad in the newspaper, you need to decide who to attract. Do you want increased average

spend, repeat visits or more drinkers? If you

want to increase the number of diners having a dessert you could offer a takeaway dessert service. If you want drinkers, have a look at speciality beers, or talk to your local CAMRA group or regional brewers.

TAKE STOCK MAGAZINE 23

DID YOU KNOW? Soft drinks are the most commonly purchased type of beverages with food*

a fantastic range from

Donâ&#x20AC;&#x2122;t miss out, stock up now! *Source, HIM, Aug 2010. ÂŠ2012 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Diet Coca-Cola, Coca-Cola Zero, Coke Zero and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. Fanta and Sprite are registered trade marks of The Coca-Cola Company. Dr Pepper is a registered trade mark of DP Beverages Limited. Oasis is a registered trade mark of Atlantic Industries.

The

Stock

Exchange marketing

our friends might know that you need to meet new people, but have you asked them to tell their friends? Are you using all available promotional space? Think

team, table and toilets. Your staff are the best people to do a bit of chatting up on your behalf. When people drive by do they notice you? Put an ‘A’ board in your car park or next to the roadside. And just as dating has advanced from the personals, you might need to get

veryone has gaps in their love life and dining is no different. To fill those lulls think carefully about your offerings, remember you can attract certain groups

by appealing to their tastes or needs. OAP’s, for example, would love to come to your venue for a lunchtime set meal. Mums might fancy coffee and a cake with the girls after the school run.

online and make sure potential customers can see your latest deals. Does your local paper have a review section? If so, invite them to review your establishment. See if your suppliers can help you promote yourself too. Check out our VisitBritain feature on pages 10 - 11, for more information on marketing your business to tourists.

he stigma of internet dating has gone, so join the bandwagon and go social to interact with potential customers. Use facebook and Twitter to promote

discounts but make sure you track them to gauge effectiveness. On Twitter certain hash tags (#discount for example) will direct people to your online profile. Look for food bloggers, you could contact or even set up your own

n certain circumstances, it is a good idea to give a little bit away to make gains. The current culture of discounts and promotions means customers today expect a deal.

But make sure you don’t give too much away - you need to get something out of the relationship after all. The

blog. What about a Pinterest board with pics of you menu and diners' favourite dishes?As with dating sites, make sure you are listed on local directory sites and include all your plus points which will set you apart from the competition and make sure you get plenty of attention.

customer must provide increased, not substituted spend and the promotions must have a positive impact on your margins. Your offers should be simple with few conditions and the value should be clearly understood by the customer.

ova l v a P a f o t i b A

y kery got a nast shire-based ba rk Be a e', sting ak po C r 'Need a upon. Afte scount on Gro di a g in er st gi re ed by 8,500 surprise after they were flood e, sit e th on nt amount the 75% discou produce a vast uently had to eq bs su d st an co orders iously have ch would prev hi w , es ak pc of cu ounted £6.50. r a hugely disc £26 for 12, fo ed most bankrupt The mistake al pany. the small com

uccess with dating doesn’t end with getting a date. The date itself will shape the other person’s opinion more than anything they have seen or heard and the

same is true of marketing. Make sure your customers are happy and they will become ambassadors for your business. As with any date, we wish you luck - oh and remember to pull out all the stops on the cooking front.

If you would like to ask a question or suggest a topic for an article, contact the stock exchange at www.takestockmagazine.com TAKE STOCK MAGAZINE 25

Brits potty about tea

eorge Orwell claimed that there were no fewer than 11 golden rules when it came to making a cup of tea and as a nation we are incredibly

passionate about the brew. Orwell’s methods may now seem too complex or drawn out, but there are a few things that you can do to ensure that your customers receive the best possible cuppa. █ Tea is sourced from around the world and by

blending teas from different countries you create complex tastes. All tea companies create their own blends, so it is important to choose a brand or type of tea that suits your customers. █ Find a tea that suits your water consistency, for

example Yorkshire Tea sell a hard water version of their signature blend. It is worth experimenting before you buy a bulk load of tea. █ Weak tea is no good to anyone, so use one tea bag

for each cup served. █ Tea always tastes better when made in a pot. In fact,

presentation - as we are all told - is sometimes just as important as the actual taste. █ Milk in before or after? A hotly discussed topic in the

world of tea drinkers. You should provide the milk and sugar separately and let your customers decide. If you're dying to know how Orwell makes his tea then go to the Take Stock website www.takestockmagazine.com 26 TAKE STOCK MAGAZINE

Think outside the box when it comes to boosting business. The Beckford Inn in the Cotswolds has done just that by tying in with the area’s British Asparagus Festival

ocated on the edge of the Vale of Evesham,

by newsletter to their 700 strong database. They

which is famous for its English asparagus and

also have a large ‘A’ board on the A46 and have

home of the British Asparagus Festival, the

posters and leaflets throughout the Inn. The

Beckford Inn has cleverly made the most of this

asparagus menu is also given to every diner. In

fabulous vegetable and local event. As owner Jane

addition the pub cleverly works with local tourism

Mears explains, “we have run an Asparagus Festival

agencies including the AA, Les Routier and the

at The Beckford Inn from the first year we took over

local Tourist boards to promote their festival.

in 2010. It is such an amazing vegetable and, being

The business benefits of the festival are twofold: it

situated in the heart of this beautiful area where it is

not only adds to the bottom line by attracting more

so famous, it was the most natural thing to promote!”

customers but it also does wonders from a PR point

Jane’s team create a bespoke ‘asparagus’ menu for

of view. As Jane notes, “customers love to see us

the festival which changes a few times throughout

supporting local producers. The Evesham asparagus

the two month festival. Dishes include grilled local

season is very special for the whole of the area...it

asparagus topped with a poached egg and served

adds to our reputation.”

with a citrus hollandaise sauce for starters and fillet

A considerable number of people order from the

medallions served with a creamy blue cheese sauce

asparagus menu and this year Jane has invested in

topped with asparagus and served with roasted

a new till system which will be able to track exactly

new potatoes for mains.

how many people eat from the special menu and

The pub promotes the festival on their website and

which dishes are most popular.

Business Booster

Tips for success

TAKE STOCK MAGAZINE 27

Remember

your catering college days? One of the first lessons taught was that we feast with our eyes as much as our palates but presentation now goes way beyond the plate.

Fashion

on a plate

28 TAKE STOCK MAGAZINE

ccording to Nick Jubert, managing

preparation and service is clean and hygienic.

director of chefs wear and catering

It is part of winning the battle to get them

uniform specialists Denny’s Uniforms,

through the door and then to keep them

it has never been more important to have

returning for more.”

staff looking good.

Nick’s point is supported by a plethora

Nick explains: “In today’s uncertain economic

of documented research on dressing for

climate, having staff look and feel good is

success - a familiar phrase that if put into

more important than ever in promoting a

Google brings up a host of websites,

business. If you are running a hotel, restaurant,

YouTube clips and blogs advising on how

café or any food serving establishment, then

best to dress to impress for interviews,

you know just how critical it is to make the

dates and a range of social occasions.

best first impressions for any prospective

But beyond ensuring staff look clean (no

guests or visitors.

stained workwear for those front of house)

“Good appearance implies high standards

and tidy (hair tied back if appropriate,

and professionalism. It reassures customers

only minimal jewellery) how far should

that everything about the drinks and food

you take the fashion fix to boost business?

Angelika Nordback, buyer for Fuller, Smith and Turner plc, which uniforms its pub chain staff says: “There is no doubt in my mind that if a customer visits a pub whose staff are smart, well presented and look like a team, the impression they get is greatly improved. “In some cases, uniforms allow our staff to carry out their jobs in a safe manner, particularly back of house but in the main, we use the uniforms to create and convey a sense of style and professionalism. We know the staff in our pubs will be well presented when they first greet the customer. First impressions last.” While full uniforms may be an affordable expense for some plcs, they may be an outlay beyond smaller independents' means, so how can the likes of the high street or garden centre café compete? Nick suggests: “A good entry level for staff uniforms is the apron. An apron is the ultimate, low cost, multi use uniform. It can fit all sizes and shapes with one size and immediately makes the wearer instantly recognisable as part of either the front of house team or the kitchen team. The apron can be a versatile and stylish solution.” Aprons come in bib and waist styles of varying lengths (think barista style through to short, pocketed diner style) and according to Nick, the latest fashion is for eye-catching colours such as hot pink, fuschia and opal. Nick, whose company has just collaborated with the London College of Fashion to create workwear with greater appeal to younger staff says: “Fashion trends in corporate or hotel uniforms tend to evolve at a slower rate than high end fashion but that’s not to say such workwear cannot be styled with an eye to current trends. Making uniforms more stylish makes them more relevant to a younger audience, which after all, represents a good proportion of the industry’s workforce. “It is important staff engage with any item of clothing you want them to wear at work. If possible, I would recommend that you involve your staff in the decision-making process when choosing what to wear in your business.”

Make it Personal

Embroidery

Helen Harker, head of design at leading uniform supplier Simon Jersey says: “Branding your garments on however small a scale is a perfect way to promote your business and help identify your staff to customers. It can be achieved through embroidery, badges, tabbing or printing and it depends on your business which branding solution is best. Each offers a distinct finishing touch to a uniform.”

Screen printing

Tabbing

TAKE STOCK MAGAZINE 29

Top Tailoring Tips Choosing and buying uniforms

Fashion

on a plate

█ Uniforms needn’t be a major investment -

aprons, ties, scarves, caps, shirts and waistcoats count as uniforms without you having to go down the whole outfit route █ Any uniform should reflect the personality

of your venue - to achieve this cost-effectively, simply select a 'signature' colour from your logo or branding and choose an apron, shirt, cap, tie, scarf or waistcoat in the same colour. Logos can also be woven or printed on to workwear relatively cheaply █ When choosing workwear, choose easy

care, durable fabrics that can withstand frequent, high temperature washing without shrinking or losing colour e.g. a polyester apron retains colour throughout the life of the garment and wears five times as long as cotton █ Think about issue rate - the less staff

turnover you have, the more detailed and high quality the uniform can be. If your staff turnover is high, think cheaper and more cheerful █ Staff need to be happy wearing the uniform

you provide. If they feel good, they will look and work better. Think about the age, size and shape of your staff before making

Photos courtesy of Denny’s Uniforms. Denny’s Uniforms has been supplying the catering and hospitality industry with workwear since 1850 and its 2012 catalogue features more than 600 different aprons, 50 styles of chefs jackets and 50 styles of trousers, among other items. Contact Denny’s on 01372 377904 or visit www.dennys.co.uk.

any decision. What looks good on a size 10, 20-year-old will most probably not look so good on a size 16, 40-year-old. Be sensitive. Draw up a shortlist of 'possibles' and engage your team by letting them be involved in the final decision making process

Did you know it takes us just three minutes - 180 seconds to decide whether we like someone or not - a process based on how the person looks, dresses, smells and sounds. 30 TAKE STOCK MAGAZINE

ccording to psychologist and author

coat but told it was a painter’s coat. They

Ben Kay, it's all to do with instinct.

were then assigned the same 'spot the

But whilst it is important to look

difference' type task. The 'doctor' group

good and dress well to create the right first

performed significantly better in spotting

impression, can how we dress ourselves

differences than the 'painters'.

and our staff affect how we all work?

The test was then repeated amongst students

Yes, according to American psychologists,

dressed in their everyday 'street' clothes

who have coined the term 'enclothed

and those told to wear the white lab coat

cognition'. They believe how we dress,

of a scientist. The 'scientists' significantly

particularly if told a uniform represents a

out-performed their coat-less peers.

particular job, 'primes' us to act in certain ways.

The phenomenon is explained in the term

To support this view, students at various

'enclothed cognition', which suggests we

American universities were recruited to trials

behave appropriately to what we have on.

which saw them split into different groups.

So the moral of the tale is that if you want

One test group was given a white coat,

your staff to be as professional as possible

which they were told was a doctor’s coat.

for the job you’ve tasked them with, dress

Another group was given the same white

them in a way that reflects their responsibility!

SUMMER SPORTS SPECIAL

Strawberries, more strawberries, Bigos and Borscht are some of our top tips for menu-makers hoping to build trade around this summerâ&#x20AC;&#x2122;s fantastic sporting diary.

TAKE STOCK MAGAZINE 31

Bigos - an age-old hunter’s stew Age-old Hunter's stew © Heather Poire - SMBP

INGREDIENTS

Treating sports-fans to something a little special as

roast pork 1 kg

they watch Wimbledon, the Olympics or Euro 2012 is

onion 1 medium, chopped

a simple way to reward prized regulars and also attract new custom in the coming weeks.

Polish sausage 500g in 2cm chunks garlic 3 cloves, chopped prunes handful, soaked and pitted closed cup mushrooms handful, chopped white cabbage 1 medium chopped

ootball is first on the sporting calendar

loved by the hosts - and turn screened

with UEFA’s Euro 2012 Championships

matches into memorable events - is to

kicking off on June 8 and rolling on for

produce half-time bowls of sliced gherkins

sauerkraut 500g chopped tomatoes 1 can dry red wine large glass water 200ml

a month.

and beetroot teamed up with sour

England are up against 15 friendly foes

cream dips.

whose nations all provide opportunities

This upfront pairing is only improved by

for drink promotions with national bevvies

adding a selection of roughly sliced cured

ranging from German Becks through

Polish sausage such as kabanos together

METHOD

Spanish San Miguel to Russian vodkas

with coarse brown mustard.

for the more hardcore.

Ukraine has long been known as 'the

█ Simply soften onion, garlic and white

But to score past your local rivals, why not

breadbasket of Europe' due to its grain

focus on the food and bar snacks of the

production, so thin sliced slabs of rye

two host countries - Poland and Ukraine?

bread would team up perfectly.

'Creating History Together' is the slogan

For a hot alternative, hearty bowls of

for Euro 2012, based on the neighbouring

Bigos - Poland’s national dish - are an

countries uniting to provide a tremendous

ideal way of using yesterday’s roast pork

festival of football.

and can stand proudly on any menu.

Poland and Ukraine have similar food

This age-old hunter’s stew is made to a

histories and share many of the same tastes.

variety of regional recipes, but put simply

And one easy way to pass on the flavours

is as follows:

32 TAKE STOCK MAGAZINE

bay leaf 1 salt and pepper to taste

cabbage in a little oil or dripping then add the rest of the ingredients. █ Bring to the boil then simmer for two hours, although the longer and gentler this sticky, hearty stew cooks the better it will be. █ Bigos is ideally served the next day with bread, dumplings or boiled potatoes.

To give the true taste of Ukraine it has to be Borscht which is the national dish of Europe’s second largest country. Again, this burgundy-coloured thick soup comes in dozens of varieties, but here’s a delicious vegetarian version which can be served hot or cold:

Amongst the football frenzy sits the world’s most famous tennis tournament which embodies all things Old English - summed up by the simple perfection of strawberries and cream. From June 25 to July 8 the country suddenly

Or for a longer, sparkling drink try this

becomes obsessed with the whack of

variation on a classic strawberry punch which

racquets and the grunts and groans of

would look spectacular in a bowl on the bar.

visiting tennis stars. And importantly this is one sporting event

█ 1 kilo of halved strawberries sprinkled

that grips female imaginations like no other.

with 100g of icing sugar and six long

So why not tap into that passion with a

strips of lemon rind then covered with

strawberry-themed promotion to accompany

four bottles of medium white wine

the singles’ finals?

and a bottle of Cava.

Growers are producing a bumper crop of fruit to cope with an expected 10% leap in demand - which means market prices should remain stable and bring you good profit margins.

█ Mix and leave for two hours before

serving, complete with cocktail sticks to enjoy the soaked strawberries - game, set and match.

The anticipated yield is an amazing 55,000 tonnes in preparation for the summer’s expected tourism boom. But as well as the traditional Wimbledon

Borscht

fare - why not tempt customers with dazzling

INGREDIENTS

a fistful of strawberries, white rum, sugar,

vegetable stock 1 litre red wine vinegar 2 tbsp raw beetroot 250g peeled and diced waxy potatoes 500g, peeled and diced

strawberry Daiquiris on your drinks menu as Andy Murray battles to victory? This classic crowd-pleaser created from strawberry liqueur and lime juice in a smart

And that just leaves the Olympics to cater for, which will fill TV channels from July through August. Women’s Beach Volley Ball is bound to be a big draw, so perhaps the Olympian Burger may please your punters - something lean and healthy with toasted buns beside five perfectly positioned onion rings!

martini glass should be a straight-sets winner!

FREE DOWNLOAD - EURO 2012 FIXTURES LIST www.takestockmagazine.com/euro2012

red cabbage 500g, shredded tomato puree 1 tbsp onions 2 medium, finely chopped bayleaf 1 salt and pepper to taste

METHOD █ Bring stock and vinegar to the boil then add beetroot and potato and simmer for ten minutes before adding cabbage, bay leaf and tomato puree. █ Season and simmer for 10 minutes then add onions and cook for a further 15 minutes. █ Serve hot or cold and garnish portions with a swirl of sour cream and a sprinkle of chopped fresh chives.

TAKE STOCK MAGAZINE 33

u o y d n a r b e Th can trust • Pioneers in the drive to improve sustainability • Developed an award-winning ‘Fish For Life’ programme

is… • The Young’s Seafood’s corporate fish & seafood Sustainability programme and is based on two key pillars:

The Ten Principles of Responsible Fish Procurement Total Commitment to Risk Assessment on Global Fisheries • Exclusive to Young’s Seafoods – its in our DNA... • Endorsed & recognised by a number of external agencies and is an award winning sustainability programme • The key to differentiating Young’s Seafood from other seafood companies and confirms our position as the most responsible seafood sustainability business in Europe • Goes way beyond the criteria for MSC

For more information please visit our website www.youngsforchefs.co.uk or phone 0800 132 096

All Chilled Out... Frozen food - the ‘X-factor’ for the foodservice industry in 2012?

ith many predicting a more

The snobbery towards frozen food seems to

positive outlook for the industry

have abated in the last few years as high-end

over the next few years, we look

restaurants have been seen to opt for frozen

at how using frozen food can help caterers

foods. The three Michelin starred Fat Duck in

achieve better margins and capitalise upon

Essex is known to use frozen peas in its pea

this growth potential.

mousse. The reason is that like many other

In keeping with the foodservice industry

frozen vegetables, the peas are processed

as a whole, frozen food has well and truly

so much younger and faster than fresh peas.

'come in out of the cold'.

Many chefs now realise that fresh is not

Convenient, healthy and with a long shelf

necessarily best - a point made by the British

life, frozen food is ideal for caterers. Add to

Frozen Food Federation with its strapline

that the nutritional benefits and it is clear to

'you can be sure it’s fresh - it’s frozen'.

see why frozen food is popular again. This

The perception of frozen food was given

year saw a 5.25% year-on-year increase with

a huge boost by last year’s N-Ice restaurant.

meat, vegetables and pizzas experiencing

Open for a week only, top chefs created

strong value and volume growth. Brian

their signature dishes entirely from frozen

Young, general director of the British Frozen

produce to show that their creations

Food Federation says: “Frozen products

were as good as, if not better in terms

can have shelf lives of around 12 months or

of nutritional value and taste than dishes

more depending on the product and will

created from fresh ingredients.

remain in peak condition for that duration

For outlets without high-end chefs, frozen

when stored correctly. Fast and organised

food is ideal as it often cuts down on lengthy

harvest and slaughter to freeze methods

food preparation that requires a high level

ensure nutrients and quality are locked in.”

of skill.

With a predicted growth of around 1% over

It is due to the cost saving potential that

the next few months, food service revenue

frozen is anticipated to be big this year,

is expected to return to 2008 levels by the

with food service consultancy Horizons

end of 2013. The UK’s foodservice market

urging operators to innovate and keep

is in a strong position to emerge from the

overheads low.

downturn and frozen food has its part to play.

Brian Young adds: “Buying frozen saves money because of competitive and stable food prices, the ability to control portion sizes and wastage and cut labour costs. This will help businesses reduce their overheads, produce more accurate pricing models and protect their profits”. In its annual briefing report, Horizons highlights casual dining as the biggest growth area for the food service industry. Currently worth £1.9 billion, it is expected to grow by 3% this year. Casual dining relies heavily on frozen food which enables prices to be kept low. This is especially true of ready-made meals. As Young explains: “Independent research commissioned by the British Frozen Food Federation shows that chain restaurants, managed pubs and cost sector operators can save an average of 24% buying in ready-made meals rather than making a duplicate recipe from scratch.”

: s t c a f t s a F

5.25%

year year-on- e a incre s

etables meat, veg ce s experien and pizza d an e lu strong va wth. volume gro

TAKE STOCK MAGAZINE 35

‘Passionate about Fish & Seafood’

Specialists in Breaded & Battered Fish, Added Value Fish & Seafood and Bespoke Product Development.

www.fivestarfish.co.uk

Fit for elite athletes - Jenni Pearce, head nutritionist for the GB Olympic team, promotes frozen food as a superior ingredient choice...

Frozen chips can be 95% fat free...

British Frozen Food Federation,

the new ice age

Facts about

Melting the Myths report

frozen

Quick freezing and storing foods at temperatures of -18 degrees and lower slows the natural degradation to practically zero... British Frozen Food Federation

Diners canâ&#x20AC;&#x2122;t tell the difference between fresh and frozen...

British Frozen Food Federation, Melting the Myths report

Spinach loses 77% of its vitamin C content in just two days. Frozen spinach has the nutrients locked in within hours of being picked... the new ice age

TAKE STOCK MAGAZINE 37

We Grill

Karen Krizanovich talks to Ralph Fiennes who makes his directorial debut with a contemporary adaptation of Shakespeare’s Coriolanus. Some actors are delighted foodies, willing to share recipes and write their own cookbooks. Others like to make food part of their public profile, with Sophia Loren famously saying, "Everything you see I owe to spaghetti” along with The Muppets’ Miss Piggy advising that one should, “Never eat more than

you can lift.” On the dark side, it is now thought that Marlon Brando may have been a binge eater while Orson Welles cheerfully admitted,

“My doctor told to me stop having intimate dinners for four unless

Ralph Fiennes

there are three other people.

38 TAKE STOCK MAGAZINE

Ralph Fiennes is particular about eggs. Not that he wants to talk about eggs, or indeed about anything as personal as food.

iennes doesn’t fit into a foodie category: he is an enigma wrapped in a mystery and sealed with a combination lock. To fill the gap, his fans witter away about what they would feed him (shades of Stephen King’s Misery) and at least one would give him the job of dispatching live lobsters if he came to dinner. The snapped-down privacy can make him seem a little robotic. But, as proof of humanity, Fiennes confesses, “I make very good scrambled eggs. They have to be runny. If they’re all horrible, stodgy or custardy, I can’t bear that.” Then he laughs as if it isn’t true. Ralph Fiennes is the only one who really knows. Fiennes is not the homely, familiar type. He’s cagey and charming when he chooses. He controls a conversation with chess-like care. Fiennes will, however, happily teach you to swear like Shakespeare - his snarl du jour, “Get you home, you fragments!” is best said with a bit of flying spittle if you can manage it. Substitute that the next time you need to make a point. From making his name in theatre and then film with memorable performances in Schindler’s List, The English Patient and the Harry Potter franchise, Fiennes has segued into film directing by tackling Shakespeare’s toughest play, Coriolanus. Coriolanus was thought to be a Shakespearean tale too difficult for film.

Fiennes has made it as entertaining as a Jason Statham actioner and as moving as a war documentary. It is one blazingly watchable British film that gives thrills and chills as it proves Fiennes is not only one of the best actors of his generation but also now a world-class director. Like Alex Guinness, whose acting career received an unexpected boost playing Obiwan Kenobi in Star Wars, Fiennes has come to terms with being a classical actor in a popular series. It can only help, he says, if his fans are keen to see more. “It’s an amazing ride to play Voldemort, and I’m sure that, to play that – and to have so many younger people be curious now about what Voldemort is going to do next - is great,” says Fiennes. “Even doing [theatre], many Harry Potter fans coming to see The Tempest. Yes, I mean I had no idea when I started doing Voldemort quite what a ride it was going to be. But I am sure it’s had a very supportive impact on my sense of where I can take things.” In short, being Voldemort certainly didn’t hurt getting Coriolanus and we’re all the richer for it: Coriolanus is a truly wonderful film, packed with brilliant performances from Brian Cox, Vanessa Redgrave and Fiennes himself, amongst many others. Coriolanus is out on Blu-ray, DVD, and digital download from 4th June.

...and Simon Gage grills Lydia Bright, from The Only Way Is Essex 1 What dish do you remember from your childhood?

8 Money no object- which restaurant would you go to and why?

10 What’s the funniest thing that has ever happened to you in a restaurant?

One of Heston Blumenthal's restaurants:

Me and my friends often eat at a

I'd love to experience some of his

local restaurant called The White

spaghetti carbonara.

amazing creations.

Bull Brasserie. We once had a cocktail

What’s the worst meal you’ve ever been served, and why?

tasting evening and when one friend

My signature dish would be macaroni

I remember me and James once ate at

A big dish in my family is pasta as we are part Italian. My favourite dish as a child growing up was

If you had to pick a signature dish, what would it be and why?

cheese, I forget about the calories and use five different cheeses. I follow my grandmother's recipe, she has been

a carvery in Portsmouth and it was the worst meal I have ever eaten. The meat was covered in fat and the

cooking it for years.

vegetables were all mushy.

3 What’s your best kitchen gadget?

way home.

popped to the toilet we added lots of salt, pepper and chilli sauce to her cocktail. The look on her face was priceless! Me and the girls laughed all night.

We felt sick the whole

My best kitchen gadget would be my handheld blender. I love cooking soups in the winter and this is great for blending all the vegetables.

4 Where do you like to eat when you eat out? I love Prezzo, which is an Italian chain of restaurants that does amazing food and is really reasonable.

5 What do you usually order? I usually order a prawn dish to start followed by a meat pasta or a fillet steak.

6 What are your favourite British dishes?

I would say pie, mash and liquor or shepherd’s pie are my favourites.

7 How do you think British cuisine stands in relation to other countries?

I would say that foreigners think British food is fish and chips and roast dinners, I don't think our cuisine is appreciated that much in foreign countries.

Quick questions 11 Favourite alcoholic drink? Wine 12 Favourite non-alcoholic drink? Sparkling Water 13 Fine dining or free for all? Fine Dining 14 TV Chef’s - like them or loathe them? Love them!

My faves are Jamie Oliver, Gordon Ramsay and Aldo Zilli.

Sweet or savoury? Savoury

TAKE STOCK MAGAZINE 39

competitions

A copy of “A History of Food in 100 Recipes” For the chance to win one of three copies of the brilliant “A History of Food in 100 Recipes” by William Sitwell, send us a recipe you have devised or made your own and tell us the history behind it. Whether, like Jamie Oliver, you created a pasta dish to fulfill your pregnant wife’s cravings or you made a mistake and accidentally created a masterpiece, we want to hear your tales. The three entries judged the best will be featured on the Take Stock website and the authors will receive their very own copies of this delicious book by July 15th 2012.

An iPad

Win

For the chance to win an iPad let us know your thoughts on Take Stock and we will enter your details into the free prize draw. You can let us know what you think about the magazine via Facebook, twitter or simply send us a postcard or an email! The winner will be selected at random after the closing date and will be notified by July 15th 2012.

A Megaflatable Inflate your customer reach with one of Megaflatables’ fun character or product blow-ups. With no street planning permission needed, this amazing prize is a sure crowd pleaser and talking point. To win an inflatable designed just for your business, simply send an email with your contact details to competitions@takestockmagazine.com by Sunday July 1st 2012. A copy of which will be forwarded to Megaflatables on your behalf. The winner will be notified the week commencing 2nd July. For further information on how Megaflatables’ products can help you increase your brand awareness and marketing messaging telephone 0845 180 1430 or visit www.megaflatables.com. Closing date for all this issue’s competitions: 30th June 2012. Postal entries can be sent to Cuco Communications Ltd, Nesfield House, Broughton Hall, Business Park, Skipton, Yorkshire, BD23 3AE, clearly stating which competition you are entering. To enter online go to www.takestockmagazine.com or send an email to competitions@takestockmagazine.com. Winners will be selected at random or at the judges’ discretion, as appropriate. Please visit www.takestockmagazine.com for competition terms and conditions.

40 TAKE STOCK MAGAZINE

WORTH OVER

£800

BIG KITCHEN KIT

BIG BOYS TOYS THREE gleaming objects of desire have been launched in the UK which offer perfection - and could cut stress in your kitchen!

BAKE ON

ational have built up a tremendous

reputation across Europe, and now they’re here in the UK with their brand

new ‘SelfCookingCenter’ - a combi oven for the 21st century. Claimed to be a 'quantum leap forward' in terms of efficiency, output and cooking quality, the ‘SelfCookingCenter’ ‘whitefficiency’ combines two new technologies with Rational’s established self-cooking functionality. These changes, plus an entirely new control panel, deliver a combi that is faster, more efficient, easier to use and more sustainable. In use, the new ‘HiDensityControl’ controls the unit’s fan to channel heat and humidity to where it is needed and a new dehumidification process and steam control guarantees maximum steam saturation. And the ‘EfficientLevelControl’ is something chefs will appreciate. One Cooking Centre owner we spoke to told us: “I know of no other oven where I can have roast chicken, eel, brownies and patisserie all on the go at the same time. I love it!” Check it out at www.rationalcookers.co.uk

TAKE STOCK MAGAZINE 41

10% in g

re d i e n

Fry 20kg of meat with no shrinkage or loss of juices

COOK UP

save up t ou

NEW

T Superior technology for boiling, frying, deep frying... in a single unit three times as fast 40% less energy rioCooking Test-drive the Va NCY® Center MULTIFICIE ering for for free by regist e! FRIMA CookingLiv k .u .co uk awww.frim

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So any stew can be left to its own devices

MULTIFICIENCY from French

during the dark - freeing up daytime hours

catering experts Frima is a

for greater productivity - and reducing

revolutionary single unit which boils,

worktime stress.

sears, pressure cooks and deep fries all

For more sensitive foods, searing heat is

food to the highest professional standards.

available in just a few seconds and the

And its maker’s claims are impressive,

temperatures delivered beat conventional

starting with the Center’s ability to cook

tilting pans by 40%.

everything three times quicker and use

A benefit of the high temps is that because

40% less energy than conventional units.

less juices seep from meats, that can reduce

Perhaps their boldest claim is that the

the use of raw ingredients by up to 20%.

Center’s combination of uniform heat

The Center’s easy-clean design saves time

transfer and automatic baskets means

when batch cooking and the layout takes

NOTHING will EVER overcook,

up less kitchen space than traditional

scorch or boil over - including milk!

independent units.

This is apparently due to built-in heat

As time is money, this can help save cash

monitoring systems which maintain

as well as bruises, burns and raised voices!

temperature to within one degree and

The Center is simple to operate, with

adapt the heating or lift baskets according

clear and 'blinking-obvious' controls

to the needs of what’s actually in them.

and logical construction for swift and

One advantage is the ability to slow-cook

economic cleaning.

overnight completely unsupervised,

The Center immediately replaces the need

which of course means saving that

for pots and pans, and also provides the

rare and valuable commodity - time in

brains that make it impossible to burn food.

a busy kitchen.

It can be cleaned with just two litres of water and standard detergents!

Simply cook better

42 TAKE STOCK MAGAZINE

SUP UP N

estlé Professional is launching

milk by Nestlé. The system also benefits

a new premium beverage

from the expertise of renowned Italian

programme for food service

machine manufacturer La Cimbali.

operators in the UK.

As well as being the first 'touch of a

Already rolled out in France, Switzerland

button' system of its kind to offer such

and Spain, its award-winning Viaggi

a variety of quality consistent drinks,

system comes to Britain this month.

Viaggi’s exclusive technology combines

Viaggi offers a menu of more than 40 high

operational simplicity (product loading,

quality barista style drinks ranging from

beverage preparation) with a continuous

authentic hot or over-ice espresso-based

aseptic dispensing packaging that

specialities to chocolate beverages.

optimises food safety.

The Viaggi system, which won the coveted

Viaggi customers are provided with

Grand Prix de L’innovation award in the

a dedicated commercial and service

Equipment and Service category at this

platform that includes a personalised

year’s international SIRHA show in Lyon,

concierge service. For further

France, is built around the beverage

information on the Viaggi system,

expertise of Nestlé Professional and uses

telephone 0208 667 6677, email

a blend of specifically developed Grand

nadiananji@uk.nestle.com or visit

Cru coffee extract by Nescafé, liquid

www.viaggi-programme.com.

chocolate concentrate by Cailler and

All-in-all three amazing bits of Big Kitchen Kit!

TAKE STOCK MAGAZINE 43

44 TAKE STOCK MAGAZINE

World

Cuisine Over 200 nations are set to

descend on London this summer for the 2012 Olympic Games.

ith this in mind Take Stock looks at world cuisine and explores some of the lesser known cuisines together with fusion food: dishes that blend the

flavours, ingredients and cooking techniques of two or more nations. Bermuda, Chile, Jamaica, Bolivia, Argentina,

Already labelled the ‘Greatest

Aruba...the list of nations competing in the Olympic games

Show on earth,’ the Olympics

region and country. When world cuisine is discussed it is

will unite people from all over

Here we look at Australian, Georgian and Vietnamise food

the globe.

is endless. So too is the range of cuisines specific to each Chinese, Indian, French and Italian food that dominates. - all considered up and coming ‘trendy’ cuisines.

Australian From lamingtons and pavlova to kangaroo burgers and emu steaks, Australia has a cuisine that is as unique and varied as its wildlife and vegetation. Despite being renowned for its meat and barbecuing, Australia has nearly 600 varieties of fish, both ocean and freshwater, so fish features regularly in most recipes. In addition to the obvious indigenous exotic meats such as kangaroo, crocodile, emu and snake, other meats such as lamb, mutton, pork and chicken are also popular. Modern Australian cuisine is a mixture and interesting blend of different cuisines. The native Aboriginal and 'bushfood' style of cooking mixed with the influence of the English settlers and the various settlers from different cultures such as Asians and Arabs, added their cooking styles and foods into the mix. Today, Australia is a unique 'melting pot' of global cooking styles and foods, with Chinese, Thai, Japanese, Lebanese and African on one side and on the other, Greek, French, Spanish and English.

TAKE STOCK MAGAZINE 45

Georgian

to many dishes together with fish,

major role in Vietnamese culture and

Labelled as ‘the’ up and coming cuisine,

beef and pork. Southern Brazilian

everyday life. The Vietnamese love to

food is dominated by sun, salt dried

snack and their food is characterised

or churrasco (barbecued) meat. Many

by the liberal use of fish sauce (nuoc

see Rio de Janeiro’s food as typically

mam), fresh herbs and the unique

Brazilian. One of the most well known

wrapping of small pieces of meat or

dishes outside Brazil is Feijoada, a

vegetables in lettuce or rice paper. The

black bean and meat stew. Another

main staples are rice, coconut, ginger,

typical food that originated in São

garlic and chilies. The main influence

Paulo is Virado à Paulista which

comes from China but spices from

consists of rice, Tutu de Feijao (a paste

India have found their way in to

of beans and manioc flour), sautéed

Vietnamese dishes via neighbouring

collard greens and pork chops or

countries Laos and Cambodia and

steak. It is usually accompanied by

European influences have resulted

pork rinds, bits of calabrese sausage,

in tomatoes, peanuts, yoghurt and

a fried egg and a fried banana. São

butter being introduced. Famous

Paulo cuisine shows the influence of

dishes include Pho, a vibrantly flavored

European and far Eastern immigrants

beef broth served with rice noodles,

as pizza and sushi have recently

herbs, and either thin slices of beef

become popular.

or chicken and Cha ca - grilled fish

Vietnamese

accompanied by rice vermicelli, liberal

Vietnamese cuisine adheres to the

peanuts and dipping sauce.

Georgia, which sits next to Turkey, has Middle Eastern and European roots and each province has its own distinct culinary tradition such as Megrelian, Kakhetian or Imeretian. Dishes are both vegetarian and meat based but share the same heavy reliance on herbs and spices. Starters are an important part of this cuisine and are usually salty, spicy or astringent as their aim is to enhance the appetite. The main ingredient is cheese and typical starters include Gadazelili where cheese is finely sliced and placed in hot milk then blended with chopped mint and shaped into a flat cake and Chanakhi where mutton or lamb is cut in pieces and layered with aubergine, garlic, finely chopped onions, parsley and basil. Tomatoes and potatoes are layered then layered on top. Soup is usually served between the appetizer and the main course. Most of them contain vegetables, rice, poultry, eggs and garlic. The most famous soup is kharcho which consists of beef and rice.

principles of yin and yang as well as the notion of five flavours: sweet, salty, bitter, sour, and spicy. Dishes are prepared with distinct layers of flavours and textures that are often contrasted, and great

Brazilian

attention is paid to the

Brazil’s food varies enormously from

properties of ingredients.

region to region. Key ingredients used

Meals are composed

in cooking include root vegetables,

according to these

yams, peanuts, and fruit such as

principles, resulting in a

mango, guava, passion fruit and hog

diet that is balanced and

plum. Rice and beans form the basis

beneficial to the body. Food plays a

46 TAKE STOCK MAGAZINE

'heating' and 'cooling'

amounts of dill and other herbs, lettuce,

Fusion Food O

ne of the newest and trendiest

mix ingredients together.”

forays into culinary exploration

It is important to remember that most

is fusion food: the combining

of the food we eat is fusion in one form

of culinary traditions from two or more

or another.

nations to create innovative and

No national cuisine is entirely isolated

interesting dishes. Fusion food combines

and self-contained. They are continually

both flavours, ingredients and cooking

evolving and adapting. With all dishes and

techniques. The term can also apply in

menus, whether purposely fusion or not,

a broader sense to restaurants and pubs

it is important to create balance and have

that serve dishes from different cultures

the overall result in mind. According to

such as Greek and Italian on a menu

chef Peter Gordon, a pioneer of fusion

alongside Indian and Chinese dishes.

food and co-owner of The Providores and

Wolfgang Puck, one of the most

Tapa Room in London's Marylebone high

notorious culinary experimenters for

street: “any ingredient, from any region of

several decades, is considered by some

the world, has the potential to be cooked

to be the creator of fusion cuisine. In

and eaten with any other food stuff from

the 1970s, he had the idea for pairing

any other part of the world so long as the

two styles of cooking that were on

result is lip-smackingly delicious".

opposite sides of the world from a geographical standpoint: European cooking with Asian cooking. Critics of fusion cuisine refer to it as 'confusion' cuisine, saying that too often, chefs combine ingredients that shouldn’t even be in the same kitchen, much less on the same plate. However 'confusion' cuisine is usually the result of a chef trying too hard to create something innovative.

So how do you create successful Fusion dishes? Anna Hansen, the chef at London’s The Modern Pantry, says it is all down to understanding: “I think the real problem with fusion food is cooks don't understand what they're doing. They combine various bits and pieces of global food but really don't have a clue. On the whole, they're just bad chefs who wouldn't be able to cook French or Italian food properly." Take Anna's signature dish, a sugar-cured New Caledonian prawn omelette with spring onion, coriander and smoked chilli sambal. It has influences and ingredients from Canada to Indonesia, yet works as a dish in its own right. As Anna adds: “It's all about understanding the cuisines you're dealing with way before you start trying to

How offering world food can help your establishment

cayenne pepper ¼ tsp fresh coriander 2 cups chopped fresh basil 2 cups chopped lean lamb 680g, cut into cubes salt and freshly ground black pepper onions 4 medium, sliced aubergene 340g, cubed potatoes 450g, cubed diced tomatoes 400g can beef stock 6 tbsps

█ Melt the butter in a 3-ltr casserole. In a separate bowl, mix together the garlic, cayenne pepper, coriander and basil until well blended.

ability but set you apart from the competition. • It enables you to set higher price points and increase your overall gross profit margin on each dish. • It enables you to create a ‘buzz’ and

or themed night.

butter 8 tbsps garlic cloves 5

█ Pre-heat the oven to 150ºC.

and can not only showcase your

can be by way of a special event

(Chanakhi)

Method

• It offers a real point of difference

ultimately, footfall and profit. This

Georgian Lamb Stew

█ Place half of the lamb in the casserole and season with salt and pepper to taste. Layer half the onions, aubergene, potatoes, herbs and tomatoes on top of the meat. Repeat with the remaining ingredients, keeping them in separate layers. Pour in the stock , cover the casserole, and slow cook in the oven for 4½ - 5 hours.

• It can enable you to embrace the Olympics and some of the nations participating in a novel, unique way. • Most of all because its fun! Customers love experimenting and trying new and exciting food.

: s t c a f t s a F

hindian foods is C est fusion rg la in India e y th it f n One o se commu e in h C e od f th of their fo - a result o e flavours th n chi ke im ta palate. K who have the Indian an to it re o d K te s that fuse and adap en to food iv g e am n is the e. can cuisin and Ameri

TAKE STOCK MAGAZINE 47

Wine Words

from Giles Cooke

aving done a history degree at Sheffield University, Giles realised that he was more skilled at eating and drinking than being

an historian. In 1994 he joined a small regional distributor called Alliance Wine. In the 17 years since, Giles has worked in all areas of the business - on-trade sales, off trade sales, buying & marketing - and has been an integral part of the growth of Alliance into a significant national, and increasingly international, player. In 1998, Giles embarked upon the notoriously difficult Master of Wine qualification and passed in November 2001 to become one of only 299 in the world. Passionate about all wines, and in particular the wines of Spain & Australia, Giles has travelled the world and spent a great deal of time travelling within Spain and extolling the virtues of Spanish wine back home in the UK and now in exports markets across the world. Perhaps as much a passion as wine, Giles is fanatical about the pleasures of Iberico Jamon de Bellota and has been known to travel with a Jamon in the boot of his car!

Raats Original Chenin Blanc, Stellenbosch, South Africa ÂŁ6.82*

Chateau Ka, Source Rouge, Bekaa Valley 2010, Lebanon ÂŁ7.96* *Trade bottle selling price for stockist visit website www.alliancewine.co.uk or telephone 01505 506060

48 TAKE STOCK MAGAZINE

An Olympic Ideal A

s the world’s athletes prepare to

Nero D’Avola is produced in a multitude of

descend on an expectant London,

styles but novices could do worse than try

it seems fitting to reflect on just how

the delicious, juicy Palazzo del Mare Nero

lucky we are to live in a country that, when

D’Avola 2011.

it comes to wine, welcomes all comers - a

Lebanon is, unfortunately, more famous for

literal melting pot of an island.

its war-torn past than its winemaking history

Ever the sporting rival, Australia’s modern

but this diverse country is also thought to

day wine history is one of massive success.

be the birth-place of the vine. Today, it is

But like most huge successes, we like to cut

reinventing itself as the source of intriguing

them down to size and the recent past has

new wine styles, capable of challenging

seen critics trading blows over the qualities

more established countries. The Bekaa Valley

of Aussie wines. The subject of much of this

is where it’s all happening and if you really

scorn was the 80s and 90s darling variety,

want to push the boundaries, offer a glass

Chardonnay. Like fashion though, quality

of the fragrant, exotic, balsamic-tinged

prevails and Chardonnay is the 'hot' variety

Chateau Ka Source Rouge.

once again. Go cool climate, lose the

Sport is often about rehabilitation and

obvious oaky character and try the inspired

comebacks. It’s easy to forget that South

Thistledown Chardonnay, Eden Valley 2010.

Africa was not only a sporting but a

Italy has more to offer than the ubiquitous

commercial pariah until the 90s, with its

Pinot Grigio and the place to look at the

wines banned from export to the UK. Today,

moment is Sicily. Visited and conquered

South Africa is a wine powerhouse with

by a multitude of peoples, the feel and

Chenin Blanc at its heart. This deliciously

gastronomy is very much that of a melting

fruity, appley white is deftly handled by the

pot culture. At the heart of this is wine,

charismatic Bruwer Raats and with his Original

and there's no better place to start your

Chenin Blanc you have a perfect example

discovery than with the Nero D’Avola variety.

of how quality always wins through, despite

Spicy, succulent and laden with dark fruits,

the odds.

Thistledown Chardonnay 2010, Eden Valley, Australia £7.45*

Palazzo del Mare Nero D’Avola, 2011, Sicily, £4.96*

TAKE STOCK MAGAZINE 49

Food for Thought

A Prickly Subject If there’s a prickly industry subject irking you, let us know and you too can have your say on our 'Food for Thought' page. And talking of 'grasping the nettle', each issue we’ll also feature a recipe based on seasonal British foods you can forage for free.

Pride in provenance

Free Lunch?

Us Brits are known for being a self-effacing lot but are we doing our industry a big injustice when it comes to downplaying our native foods and catering? Food writer Jack Walker thinks so as he explains below.

YOUR diners may accept there’s no such

he self-conscious lampooning of the quality of British cooking,

thing as a free lunch but you don’t have to! Michelin starred chef Nigel Haworth of Lancashire’s multi-award winning country house hotel Northcote Manor has been

Nettle Soup Ingredients young nettle leaves 1 carrier bag butter 55g onions 2 medium, finely chopped celery sticks 2, chopped leek 1 small, chopped garlic clove 1 large, crushed, or better still, 3 tbsps of chopped wild garlic nutmeg a pinch of vegetable stock 1 ltr of good thick cream 2 tablespoons or same of crème fraiche Salt and pepper to taste

'tweeting' of his forages to nearby country

To garnish:

lanes and woods to collect this spring’s

A little cream or crème fraiche

crop of nettles and wild garlic. Get your

A small bunch of chives, chopped

gloves on and follow in his footsteps to

A few sprigs of wild chervil or

make nettle soup.

parsley, chopped

produce and restaurants has been

Method

something of a fashion for the past few

█ Pick over the nettles leaves and wash

decades, but the jokes couldn’t

them thoroughly

be further from the truth. Our green and pleasant land is home to some of the best

█ Melt the butter in a large pan and

produce in the world. If there’s one thing

sweat the onion, plus the celery and

we absolutely do need to learn from

garlic until soft but not brown

the French, it’s how to champion our domestic ingredients and the recipes

█ Add the stock and pile in the nettles

we can create with them, even to

█ Bring to the boil and simmer for 5-10

the point of fanatical devotion: ask a

minutes, until the nettles are tender

Frenchman to substitute his beloved

█ Season with salt, pepper and nutmeg

Camembert with a foreign alternative, and you are most likely to be treated to

█ Puree the soup in a liquidizer

a scowl and a derisive ‘tsk’. From the state-of-the-art oil presses in Kent and the Scottish Highlands to the smorgasbord of foragable ingredients on the forest floor, it’s time we Brits realised what incredible ingredients we have on offer, without the cost, both monetary and environmental, of importing.

50 TAKE STOCK MAGAZINE

: Fast facts

matory nti-inflam a strong a ve a h s s a le w tt Ne ettle tea h is why n ic h w atism , n m o u ti ac ase rhe drunk to e lly a n io it d tra tis. and arthri

█ Return to a clean pan, stir in the

cream and reheat, but do not let it boil █ Check the seasoning, then serve,

garnishing each bowl with a swirl of cream and a generous sprinkling of chopped herbs Recipe courtesy of the tea rooms at the World of Beatrix Potter, Bowness-on-Windermere.

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