CHRISTMAS - £3.00
YOUR TAKE STOCK MAGAZINE
CHRISTMAS
2012
CHRISTMAS COCKTAILS
THE BUSINESS OF BISCUITS
WE GRILL PETER JONES
& PAUL
TURNER
AN ALTERNATIVE
CHRISTMAS
FOOD ART
CHAMPIONING BRITISH CATERING
Visit us online
TAKE STOCK
www.takestockmagazine.com
Hi &
welcome... In this Christmas issue we have lots of great
have a food allergy. With eating out high on
ideas for making sure you get the most out
the agenda at this time of year make sure that
of the party season. More and more people
you can cater for guests with special diets.
are turkey’d out at this time of year so if
We have a food allergy update on page 21.
you want your venue to stand out from the
Our resident wine expert Giles has recently
crowd, make sure you have an alternative to
become a proud father for the second
offer. Our alternative Christmas feature on
time so feeling generous we gave him a little
page 30 should provide some inspiration.
time out and this issue’s wine words come
There’s also a great article on hosting the
from two of our favourite cocktail makers
perfect party on page 28.
- our very own Miles Sharples and Owain
We were delighted to get the opportunity
George, of Scotty's Bar in Tignes, France.
to chat to rising star of the culinary world,
Before we get too carried away with all
Tim Bilton, who shares with us his top tips
this excess, our food for thought feature
for creating the perfect pub on page 12.
has been given over to the charity Crisis
Tim believes an establishment’s interior can
at Christmas. Their goal is to feed as many
sometimes be as important as the food on
people as possible this Christmas. Some of
offer and our special report on Food and
our wholesalers will be doing their bit and we
Art looks at everything from cows in
hope that you can too.
formaldehyde to Christmas iced biscuits -
Have a wonderful and prosperous
and we’ve got three copies of the 'Biscuiteers
Christmas and we’ll see you in the New Year!
Book Of Iced Biscuits' to give away on page 47, our competitions page. We’ve also got three copies of Phil Vickery’s "Seriously Good! Gluten-Free Cooking" to give away. Food allergies are an ever increasing issue for caterers with NHS figures saying that one or two people in every 100
Follow us on
Follow us at facebook.com/takestockmag Tweet us @ takestockmag
YOUR TAKE STOCK MAGAZINE
CHRISTMAS - £3.00
Christmas is almost upon us and I for one can’t wait. It’s my favourite time of the year - great food and a clear understanding that the diet is officially on hold! It's also probably the busiest time of the year in the caterers’ calendar with corporate Christmas dos a plenty and any number of excuses to party.
CHRISTMAS
2012
CHRISTMAS COCKTAILS
THE BUSINESS OF BISCUITS
WE GRILL PETER JONES
& PAUL
TURNER
AN ALTERNATIVE
CHRISTMAS
FOOD ART
CHAMPIONING BRITISH CATERING
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com
Editor Mags Walker
Digital Director Martin Kersey
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
24
Contents 22
Food and Drink
Fun
Haws and Sloes
We Grill the Sausagemen Peter Jones and Paul Turner
24 - 25
The Art of Stock Making
27
An Alternative Christmas
30 - 33
Food Allergy Update - Rash Response Business Broadband Party On
Calendar 20 - 22 23 28 - 29
SPECIAL REPORT
• Food Art • Find your Inner Artist • Great Bis-cuit-ness Sense
Special Delivery Service
31
41
Culinary Cadets take Flight
10
Dunns Customer Wins Top Award
10
Tim Bilton of the Butcher's Arms
12 04 TAKE STOCK MAGAZINE
34 - 35 36 37
Family Business Do you have the Chef Factor?
44 - 45 47
Every Issue
Features
27
Competitions
37
11 12 - 13
News Round Up The Stock Market - What's new for Winter
9 14 - 17
The Stock Exchange - Education
39 - 40
Big Boys Toys - Van-fastic!
42 - 43
Wine Words - Christmas Cocktails
48 - 49
Food for Thought - Crisis for Christmas
34
6 - 7
50
42
Recipes Salad of Asparagus Pannacotta, Crispy Egg and Hollandaise Sauce
11
Chestnut and Roasted Onion Loaf
22
Coeliac Christmas Cake
22
Hawthorn Jelly
25
Sloe Jam Steamed Pudding
25
Curried Turkey Meatballs
31
Roasted Celeriac, Blue Cheese and Apple Stack 33 Gail Pizer's Ginger Biscuits
37
44 TAKE STOCK MAGAZINE 05
NOV - DEC Calendar 28 -2 1 2-4 5 Nov
Nov
Nov
BBC GOOD FOOD SHOW WINTER - NEC, Birmingham
THE TEA AND COFFEE FESTIVAL
A celebration of all things tea & coffee. As well as the drinks in their pure form, you’ll be able to enjoy tea & coffee based cocktails, tea & coffee flavoured macaroons, churros with mocha sauce, coffee flavoured cheese cakes and more!
Join the UK's finest artisan producers and top celebrity chefs for a feast of winter food. With live demonstrations, top tips and seasonal produce, there are a hundreds of ways to feed your culinary inspiration - all in time for Christmas. The event will also reveal the winner of the BBC Food and Farming Awards.
BONFIRE NIGHT
www.teacoffeefestival.com
5-12
Nov
BARCLAY’S ATP WORLD TOUR FINALS - 02 Arena, London The championship of champions - a faceto-face encounter between the finest tennis players in the world. www.barclaysatpworldtourfinals.com
Dec
www.bbcgoodfoodshow.com/home
6-18
Dec
THE GREAT BRITISH PUDDING RACE - COVENT GARDEN, London Designed to raise the profile of establishments involved and acknowledge the pleasure and sustenance given to all by London’s extraordinarily diverse range of restaurants.
www.xmaspuddingrace.org.uk/London_Race.html
14-16
7-9
Nov
Dec
Dec
THE OPEN - Cheltenham
THE CHOCOLATE FESTIVAL - Southbank Centre, London
TASTE OF CHRISTMAS - Excel, London
Britain's most important meeting of the first half of the Jump season; The Open offers three days of top-class racing in a beautiful Cotswold setting.
Sample the delights of the world’s best chocolatiers and chat to Britain’s best artisan chocolate producers. It’s the perfect place to pick up delectable gifts for friends and family.
Celebrate the end of year festivities with three days of gourmet inspiration. A feast of great restaurants, world-class chefs, and cheese, wine and chocolate tastings.
www.cheltenham.co.uk
www.festivalchocolate.co.uk
www.tasteofchristmas.com
9-11
Nov
THE GOOD FOOD SHOW - London Olympia The tastiest dates in the food calendar this year! www.bbcgoodfoodshowlondon.com
10
21-28
THE LORD MAYOR'S SHOW - City of London
HANUKAH
Dec
Nov
The ultimate in historic pomp and pageantry, the annual journey of the Lord Mayor from the City to Westminster to swear allegiance to the monarch has taken place since 1215. www.lordmayorsshow.org
11
Nov
REMEMBRANCE DAY
17-18
Nov
THE NATIONAL POULTRY SHOW - Stoneleigh Park, Warwickshire One of the largest poultry shows in the country with 6,000 exhibits representing in excess of 135 breeds of large fowl, bantams, ducks, geese and turkeys. www.poultryclub.org
06 TAKE STOCK MAGAZINE
24
CHRISTMAS EVE
26
25
31
Dec
Dec
CHRISTMAS DAY
Dec
BOXING DAY
Dec
NEW YEAR'S EVE TAKE STOCK MAGAZINE 07
Chefs urged to make vegetables part of main meals to improve customers’ health
Lunch sales set to outperform sector
T
he UK’s lunch market is set to grow
market by 2014. Explains Emma: “Driving
next year. Currently worth £14.9 billion
the lunch market is the fact that hard pressed
and accounting for 35 per cent of the
consumers no longer make their own lunch,
total foodservice market, it will occupy a
preferring quick options wherever they are.
growing share of overall foodservice sales.
They are also prompted to eat out by money-
Emma Reid, director of marketing and
off vouchers and meal deals. Work pressures
business for Horizons, predicts the figure will
also mean consumers are more likely to opt for
reach 36 per cent of the total foodservice
a takeaway to eat at their desk.”
T
he Food Network has recently launched a fruit and vegetable pledge with Dr Susan Jebb, chair
of the Government’s Responsibility Deal, asking chefs to make vegetables an ‘integral part of meals,’ rather than serving them as a side dish. It is also asking chefs to inform diners of healthy eating by making more ‘good’ food readily available to them. The Food Network predicts that 60 per cent of men, 50 per cent of women and 25 per cent of children could be obese
Look out for the Red Tractor
O
ver half of consumers look for
on menus as a demonstration of quality
assured produce with clear origins
standards in farming, food production
when eating out, Red Tractor
and as a guarantee of origin.
Assurance has found. It says that 56 per cent of people claim they look for produce produced to good standards of farming and food production and over a third say they like to know where ingredients come from, preferring those sourced from the UK. More than one in two of those quizzed said they would like to see the Red Tractor logo
by 2050 if the popularity of junk food continues to increase at the current rate, representing an annual cost of £50bn to the NHS. As Dr Jebb explains: “The five-a-day mantra is the best-known guideline, so well known it has become part of the wallpaper.” Together with the fruit and vegetable pledge, The Food Network has also developed three other pledges: out-of-home calorie labelling, pledges to reduce salt and to remove trans fats. TAKE STOCK MAGAZINE 09
Dunns
customer wins top award Thomas Callaghan & Lorna Callaghan
Total culinary cadets take flight
Outside: L to R: Mick Vaughan, Becky Hutchinson, Julie McWalters, Jess Williams, Steve Chadwick, Rachel Wheeler, Stefanie O’Leary , Laura Walker, Andrew Rogerson
A
Essential Cuisine is looking for young talented chefs to take part in its annual North West Young Chef competition. Do your puddings make the customers sing? Do your mains grab the headlines? If the answer is "yes", then Essential want to hear from you!
Salad of Asparagus Pannacotta, Crispy Egg and Hollandaise Sauce
O
ne of Dunn’s garden centre customers, Loch Lomond Homes and Gardens, based in Balloch,
White Asparagus Pannacotta
has won a prestigious catering award.
White asparagus 500g
Presented by Garden Trade News, the small company, which employs less than 50 staff has scooped the accolade "Best Small
‘Top Gun’ inspired training academy,
sales techniques and innovation in business.
from throughout the UK.
established following a partnership
Simon Howarth, managing director of Total
Together with 15 other centres, they
between a leading hospitality college
Foodservice, said: “This partnership with
made the final list and management and
and Total Foodservice, has welcomed its first
Kendal College will see our sales team get
staff attended a glittering ceremony in
class of budding business stars.
the tools to not only understand the business
Birmingham where they picked up the Gold
Kendal College and Total are set to put
side of our customers’ operations, but also
Award. Thomas Callaghan, General Manager
nine employees through their paces on a
get to the heart of the hospitality industry and
of the centre, said: “I am ecstatic. We may
15-month training programme to achieve a
understand its inner workings. It’s the perfect
be a small garden centre but it just goes to
NVQ Level 3 in Business Administration.
combination for our business, and I look
show that when it comes down to it, it’s all
The cadets, who were selected from Total
forward to seeing the impact our high-flying
about good service. I would like to take this
Foodservice’s Huddersfield and Clitheroe-
graduates have on their return to base.
opportunity of thanking my small team, which
based sales teams, will journey through the
“As a business, it is always of paramount
work so very hard every day, and a big thank
whole catering process, from field to fork,
importance that we understand the
you to Dunns Food and Drinks, where Julz
facing lessons in kitchen management
pressures and challenges faced by our
always goes the extra mile to ensure we
and workflow, food safety and hygiene,
customers. Our approach to sales is to
have the best produce.”
and food product and barista training.
ensure that the customer can be innovative
Jim Rowan, of Dunns Food and Drinks in
They will also become experts in
with their menus, can create the dishes they
Blantyre, said: “Always great news when you
environmental awareness and sustainability,
aspire to serve, and always have the service
hear of a small Scottish business doing well
the challenges the catering industry faces,
that they require.”
in these economically challenging times.”
J
Chef-Factor? Starter cooked by Lewis Gallagher in the 2011 final where he came runner-up, before going on to win the competition in 2012.
Catering Company” beating garden centres
A Date for Your Diary
Do you have the
Shallots 2
Leaves gelatine 1 ½ Whipping cream 175ml
Method
N
orth West Young Chef is well and
█ Peel asparagus, put peelings along
truly on the map when it comes
with shallots and garlic in pan and boil for
to competitions that are genuinely
2 minutes.
respected across the industry, and as
█ Strain liquor into another pan, reduce
longstanding sponsor and practical supporter, Essential Cuisine couldn’t be more proud to be part of its 10th anniversary celebrations this year. It all began with British Masterchef Brian Mellor, who, a decade ago, had a light bulb moment. Fiercely proud of his northern roots and disappointed to see one of the region’s only competitions for young chefs disbanded, he put his money where his mouth was and launched a new battle of
to 200ml, add chopped asparagus and particularly close to its heart and is now
cook out. Puree until smooth.
keen to hear from candidates aged 23 or
█ Add softened gelatine to puree and
under for North West Young Chef 2013.
allow cooling until lukewarm.
What do they get out of it? Well, aside
█ Lightly whip the cream and fold in the
from critical acclaim, a stage at a top
puree, set up in moulds in the fridge.
restaurant and cooking equipment, the winner of the annual challenge automatically qualifies for The National Young Chef of the Year run by the prestigious Craft Guild
Hollandaise Unsalted butter 250g Large egg yolks 2
of Chefs.
White wine 50ml
of fantastic produce on his doorstep.
Put yourself forward today.
North West Young Chef was born, with
Go to www.essentialcuisine.com, or
Bay leaf 1
contenders from five counties - Greater
email lucy@essentialcuisine.com.
brilliance, further inspired by the abundance
Manchester, Lancashire, Merseyside,
suppliers and discover lots of new and
Cheshire and Cumbria - pitted against
Caterfest 2013 , its fantastic food
innovative ideas for your menus. Lots of
each other every year in a series of high
exhibition to be held at the prestigious
great offers and promotions will be available
pressured cook-offs in the hope of winning
Castle Green Hotel, Kendal, on Tuesday
on the day.
a place in the final and the title. Being Cheshire-based and run by chefs
Sample hundreds of quality products from
Contact JMP on 015396 20296 or for more
for chefs, Essential Cuisine, expert stock
top food manufacturers as well as many local
information visit www.jmpfoodservice.co.uk.
and sauce maker for the more discerning professional, holds the competition
10 TAKE STOCK MAGAZINE
Clove garlic 1
What's it all about?
MP Foodservice is inviting all caterers to
19th February 2013, from 9.30am to 6pm.
Vegetable stock500ml
Lewis Gallagher, Grill On The Hill at Stanley House, Mellor
White wine vinegar 50ml Black peppercorns 1g
Method █ Clarify butter and keep warm
█ Reduce white wine, white wine vinegar, bay leaf and peppercorns to a tablespoon. █ Combine the sabayon reduction and egg yolks over a bain-marie █ Slowly whisk in butter, season. TAKE STOCK MAGAZINE 11
CUSTOMER PROFILE
Butchers The
Arms
Tim's Top Tips
Fish of the day at the gastro pub
1
Firstly, I would tell them that it doesn’t matter where you set up your pub. We have very little passing trade here in Hepworth but are a destination that people are prepared to drive to.
2 Have a quality offer and stick to what
Nestled in the picturesque
you believe in. Cream always rises to the top.
Yorkshire village of
3 We aren’t the cheapest gastro pub
Hepworth, The Butchers Arms is a gastro pub with
Timothy Bilton chutney with a seasonal starter of pate
have a quality food offering and pay top dollar for products.
little passing trade, but
4 We have a relatively small menu,
don’t resign it to the
but every dish is one to be proud of. We have seven starters and seven
backwater just yet!
T
but we strive to be the best. We
mains and change the menu every season, so that people don’t
he thriving pub is not just somewhere
force behind the pub’s revival. In search of a
to grab a quick bite to eat; it is a
place to call his own, Tim stumbled upon the
destination and an award-winning
Butchers Arms one cold wet February day.
get bored.
5 Let the ingredients do the talking. We use local companies for our produce,
one at that. Having won Best Use of
Neglected and closed for two summers, the
Regional Produce on the Menu at the
place was in need of more than just a fresh
including Total Foodservice, which
Deliciouslyorkshire Awards and many other
coat of paint.
provides top of the range ingredients
accolades, the business is heralded by many
The pub is now a very different place, with a
that really speak for themselves.
as one of the best gastro pubs in the UK.
homely feel, mismatched tables and chairs,
The brainchild of Tim Bilton, the pub
and a roaring fire. And as you can see from
was a failing establishment before it was
Tim’s top tips opposite, he doesn’t believe
transformed into a bustling hub for locals
in letting standards slip. He hasn’t stood still
and will soon find somewhere else
and food seekers alike. With all ingredients
either, with local shops’ shelves adorned with
to go if standards slip.
sourced from within a 75-mile radius
his chutneys and a new book, ‘Bilton Basics’,
including a radish and a lettuce or two from
in stores soon. But none of this success has
next door’s garden, it’s a pub that’s true to
distracted from his ambition to produce great
its roots. And like pubs of old, it’s not short
food, which is locally sourced, cooked by local
to knuckle down. Make sure that
of a character or two and has its very own
chefs and served by local waiting on staff.
everyone in the team is treated the
cottage industry making chutneys and
We interviewed Tim and asked him what
same so that when someone falls
relishes to sell on the bar.
advice he would give to someone setting out
down and doesn’t do the job, you
Owner, head chef and Great British Menu
to create a great gastro pub.
can help them get back on their feet.
6 Keep on top of the interior
standards. Customers are fickle
7 Everything stems from the top. There is a time to have a laugh and a time
contestant Tim Bilton is certainly the driving 12 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 13
The Stock Market:
What’s new for winter
Heinz Spices up its Sauces
Sleaford Launch Sugar Free Desserts
Here are just a few serving suggestions from Heinz Foodservice’s website:
A
s part of the recent re-brand and re-launch of its Chef William product range for the foodservice sector,
Heinz Smokey & Spiced Chipotle & Garlic
Sleaford Quality Foods has added Sugar
Sauce is a medium spiced chilli sauce with
Free Jelly Crystals and Low Sugar Mousses
smokey tones and tasty notes of garlic. • Stir into chilli con carne • Create a hot chipotle butter • Spice up a Virgin Mary
I
t is hotting up in the kitchen with three new sauces from Heinz Foodservice. Free from artificial colours, flavours and preservatives,
the sauces are available in 150ml glass bottle or 875ml squeezy bottle varieties. New flavours include Smokey Chipotle and
Heinz Fiery & Sweet Yellow Habanero Sauce has a big kick that delivers a searing heat with a welcomed sweetness. • Use as a fresh chilli stir fry sauce • Host a hot chicken wing challenge • Coat nuts and popcorn for HOT bar snacks
Garlic, Fiery & Sweet Yellow Habanero and
Heinz Tangy & Sharp Green Jalapeno
Tangy Jalepeno.
Sauce is hot and spicy with a sharp and tangy
Each sauce has been created by Heinz
pickled flavour.
development chefs for the perfect balance
• Splash over pizza
of heat and flavour around the growing consumer trend for hot foods. The sauces can be used on their own to add a kick to traditional foods or used in dishes to spice up classic menus.
A Crisp Pint
D
• Finish off a Mexican soup • Pour over homemade bread before cooking
iageo and Burts have teamed up to launch a Guinness flavoured crisp.
The invention follows the successful launch of stout peanuts and cashews by the drinks company. This is the first time that Guinness has lent its flavour and name to a crisp product. A 40g packet has an RRP of 75p and is set to be a hit with drinkers across the country.
visit www.heinzfoodservice.co.uk
Maggi Launches Flavour Enhancing Stock
P
In response to the rise of diabetes in the UK,
McCain mashes it up M
cCain Foods has launched Simply
or luxury.
Potato for Mash to fill a gap in the
McCain Simply Potato for Mash also gains
foodservice market.
weight during the cooking process through
The new product enables caterers to deliver
water absorption, which increases the light
a consistently delicious, creamy and fluffy
fluffy texture, offering even greater value for
mash in just 15 minutes, with no waste
time and cost-pressured caterers.
- saving time and therefore money.
Jo Simmons, McCain Foods' senior brand
A mixed skills catering team can prepare
manager, said: "Great mash is a real favourite
McCain Simply Potato for Mash in just a
with everyone from pupils to patients but it
quarter of an hour, saving up to 30 minutes
can also really divide opinion if the texture or
per serving over fresh potatoes. There are
consistency is not quite right. It can also be very
also other savings to be made as up to 30 per
labour intensive for caterers to prepare using
cent of ware (fresh) potatoes can be wasted
fresh potatoes and almost impossible to deliver
through peeling and defect removal.
to a high-standard on a consistent basis.
erfect for risottos, soups, stir-fries, salad
want to beef up a joint and add a glaze to the
Made with quality potato, blanched and
"McCain Simply Potato for Mash has
dressings and marinades, Maggi’s Liquid
meat or serve dotted on a plate to impress
frozen, with no additives or preservatives,
performed fantastically in taste and operational
customers, the product can be used hot, cold
McCain Simply Potato for Mash meets strict
trials and will revolutionise the preparation
beef, mushroom, Asian and vegetable variants.
or dissolved.
nutrition targets for school caterers. And
and delivery of mash, saving caterers time,
The product can be used at any stage of the
With 18 months shelf life, the concentrate
because it's unseasoned, it can be customised,
and therefore money, while ensuring happy
cooking process to add an extra kick to main
instantly disperses in water to make 34 litres
helping caterers to deliver a mash to meet
customers all year round."
of quality stock or 200 portions of soup base.
customer demand, whether that is healthy
Fond Concentrate comes in chicken,
courses, sauces and soups. Whether you 14 TAKE STOCK MAGAZINE
to its dessert category. the company has reacted to demand in the care home sector and other areas within the foodservice industry. Sleaford Quality Foods has already seen a surge in demand for the product in these sectors. Sugar Free Jelly crystals are available in strawberry and raspberry flavours and Low Sugar Mousses are available in strawberry and chocolate, all in 1kg bags. In addition to a full dessert range, Chef William also brings you a wide range of herbs, spices & seasonings, soups, gravies and bouillons, rice, pasta and couscous, canned fruit and vegetables and much more. The full range can be found at www.chefwilliam.co.uk.
TAKE STOCK MAGAZINE 15
The Stock Market:
What’s new for winter
Expansion of Fairway Own-Label
Twinings Launch Christmas Tea
For over 30 years Fairway Foodservice has been successfully supplying own brand frozen products to caterers throughout the UK. Now, it is extending that expertise into the ambient and chilled arena. Take Stock investigates...
H
istorically specialists in frozen foods, the introduction of ambient and
What a Lovely Coconut
M T
chilled products throughout the
First of the Fairway own-label range
Fairway wholesaler network began some seven years ago. Year on year growth of over 20 per cent has seen Fairway massively develop ambient sales to the extent that by the beginning of this year, it could offer a full range of products in every sector, except for a range of own-label non-frozen goods. To address this shortcoming and get feedback from the market about acceptability, Fairway launched its first
aggi has launched a premium
ambient Fairway Foodservice brand - pickles,
dehydrated coconut milk powder
packed in plastic containers rather than glass.
for the foodservice sector.
Introduced early in 2012, these have proved
Made from the finest Sri-Lankan
highly successful with caterers because of
coconuts, Coconut Milk Powder Mix
their quality and value.
winings has introduced three exclusive
presents operators with a fantastic opportunity
dissolves easily in water to make milk or
Building upon that success, Fairway has now
blends to its foodservice range.
to experience a real uplift in seasonal sales.
cream. The product can also be sprinkled
announced the launch of own brand gravies
Available in loose leaf and envelope
We are here to help caterers realise the profit
straight into sauces and marinades.
and bouillons (see overleaf for details). These
formats, and supplied in limited edition
potential of the festive period with these
The convenient large pack format of
are some of the largest volume product lines
commemorative tins, the brand new blends,
three limited edition blends.
6 x 1kg cases allows for space and time
(gravies certainly) that wholesale customers
Christmas Tea, Warming Winter Infusion
"The flavours and infusions used make for
saving compared to traditional tinned
use and Fairway claims that the quality is
including easy to use colour coding for
tells Take Stock: “We have a programme to
and Indulgent Vanilla Chai, add a premium
a classic winter warming brew, while their
alternatives, as one 1kg pack makes
just as good as the brand leader but at a
different areas of a caterers business, full
introduce more ambient and chilled products
offering to establishments’ drinks menus.
exclusivity teamed with Twinings brand
5 litres of coconut milk or 3 litres of
substantially more competitive price point.
usage guidelines and the availability of
over the next 18 months but we will always
Christmas Tea is an aromatic blend, mixing
reassurance means operators can afford to
coconut cream.
Alongside this initiative, Fairway has also
COSHH certification.
ensure that whatever the product, the quality
Christmas spices with a full-bodied Assam.
price that little bit higher for what is regarded
Coconut Milk Powder Mix can be used
launched a complete range of catering
These products are bench marked against the
is as good as the brand leader. We want to
Warming Winter Infusion is a caffeine-free
as a more premium offering.”
to prepare soups, sauces, curries,
cleaning products under the ‘Fairway
brand leading products to make sure
offer brand leading functionality and save
option, blended with Rooibos, orange and
These new Christmas blends are supplied
seafood and vegetarian dishes as well
Professional’ label. Produced by a leading
they are just as effective, just as easy to use
our customers money."
cinnamon spice. Vanilla Chai sees black tea
in 20x string and tag tea bags in a premium
as cakes, biscuits, desserts and drinks.
manufacturer, these products are aimed
and as safe. Fairway’s aim is to offer its
blended with spices and vanilla.
festive envelope, and 100g loose tea caddies.
For a curried turkey meatballs recipe
directly at the professional end of the market.
customers products that give complete
Fairway are offering 20% off first orders
Andrea Stopher, customer marketing
All three blends come in limited-edition,
using the product, see our Alternative
They offer competitive prices as well as
satisfaction, whilst saving money.
on all new ranges. Quote Fairway 20
manager at Twinings, said: “Christmas
collectable gifting tins.
Christmas Dinners feature on page 30.
packaging to the latest industry standards,
Richard Ellison, Fairway’s marketing manager
when placing your order.
10 TAKE STOCK MAGAZINE 16
TAKE STOCK MAGAZINE 13 TAKE STOCK MAGAZINE 17
18 Take stock magazine
Take stock magazine 19
FEATURE
Food Allergy Update:
Rash Response A
ccording to Allergy UK, up to 20 per
Coeliac disease is not actually a food allergy
pain, weight loss, bloating and constant
cent of the population now believe
or intolerance but rather an autoimmune
fatigue, as well as its more severe possible
they have a food allergy or intolerance.
disease that flares up when those with the
complications, are treatable only by switching
With eating out, especially at this time of the
condition eat anything containing gluten.
to a gluten-free diet and that, according
year, high on the agenda, do your menus
Gluten is a protein found in three types
to the charity, makes eating out such a big
offer enough alternative choices or could
of cereals - wheat, barley and rye. For the
problem most of its members don’t even
failing to cater for special diets be costing
estimated one in 100 Brits Coeliac UK says
bother to try anymore.
you dear?
are affected by coeliac disease, pasta, pizza,
Add to people with coeliac disease those
It may be hard to swallow in these tough
beer, cake, bread, sauces, sausages and a
with allergies or intolerances to peanuts and
economic times but right now, you could
host of other foodstuffs are off the menu
nuts, wheat, milk (lactose), eggs, shellfish,
be missing out on your share of an annual
because there is no cure for the condition.
fish, soya, celery, mustard and sesame seeds
£100 million.
Its symptoms of diarrhoea, abdominal
as the other most common allergens and it
This is the estimated figure at which charity
really does give rise to some serious food for
Coeliac UK, a support organisation for people
thought. Catering for people you don’t know
with coeliac disease, value the untapped
is a huge responsibility but making your food
restaurant spend of its members.
more palatable to more people may also be a massive business opportunity.
Food Allergy or Food Intolerance?
Case Study
How to Tell the Difference Allergy
Intolerance
█ Symptoms come on suddenly within
█ Symptoms tend to come on more slowly
seconds/minutes of eating the food. █ Some common symptoms include:
• an itchy sensation inside the mouth, throat or ears
• raised itchy red skin rash
• swelling of the face, around the eyes,
and are longer lasting. They mainly involve the digestive system. █ Never life threatening. █ A reasonable portion of the food is needed to cause a reaction although some people can be sensitive to
lips, tongue and the roof of the mouth. █ In extreme cases, can be life threatening. █ Even a tiny trace of the food can cause a reaction. █ Easily diagnosable with tests.
smaller portions. █ Those with the intolerance may crave the food to which they are intolerant. █ Difficult to diagnose.
Karen’s Currying Favour
C
hildminder Karen Northrop was diagnosed as suffering from coeliac disease in October
Catering for those on Gluten-free and other Special Diets
switching to maize flour, potato flour, rice flour and other alternatives, which are increasingly more widely available. • Use your menu to highlight your allergy awareness profile by marking dishes that
• Fairway family member Hensons
contain ingredients such as mustard and
Foodservice sells only gluten-free burgers,
other possible allergens that may not be
having earlier this year removed the rusk (a wheat product) from its burger recipe. Check with your meat supplier that the
immediately apparent to the general public. • Use your menu to highlight your offering of dishes that come under special dietary
burgers and sausages you buy are
requirements. It’s not really any different to
gluten-free.
highlighting your vegetarian options.
• Coeliac UK offers online catering courses leading to an accreditation, which enables
For further information and recipes
you to display its gluten-free logo and
to help you cater for those with food
be listed as one of its recommended
allergies and intolerances, visit:
restaurants. For further details, log on to
The Anaphylaxis Campaign,
www.coeliac.org.uk.
www.anaphylaxis.org.uk,
• Last month, both Domino and Pizza Hut
Allergy UK, www.allergyuk.org, Food
launched gluten-free pizzas. Look at
Standards Agency, www.eatwell.gov.uk
adapting your most popular dishes by
and Coeliac UK, www.coeliac.org.uk.
last year. Says Karen, who lives in Huddersfield: “I’d experienced bloating and tummy problems for about 12 years. I then started to lose weight. “I was frightened I had cancer so when coeliac disease was diagnosed, it was quite a relief. A number of my relations have the condition, including my daughter Rachael.” Continues Karen: “Rachael was born a healthy, 8lb plus baby. When I started to wean her, she began losing weight. At 18 months, she weighed only 17lbs. My husband and I were terrified that she had something really majorly wrong with her. I broke down at the doctor’s and we were referred to a paediatrician, who recognised coeliac disease. “When she was little, Rachael had to take her own food to parties, which I know used to upset her. Eating at home was fine because you quickly learn to adapt but we never ate out until more recently.
We have three copies of Seriously Good! Gluten-Free Cooking by Phil Vickery to give away. See our competitions on page 47
Rachael is almost 19 now and like her father and I, enjoys a good curry. A lot of Indian food is gluten-free. There’s also a restaurant called The Lemon Tree in Honley which is very helpful.” Adds Karen: “Over the years, supermarkets have started to sell more gluten-free products. It would be good for more restaurants to follow their lead.”
20 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 21
FEATURE
Here are two seasonal recipes from TV chef Phil Vickery’s book, ‘Seriously Good!’, which is dedicated to gluten-free cooking. Both could make welcome, timely additions to your service offering.
Coeliac Christmas Cake
Business Broadband
(moist fruit cake)
You can serve this cake iced and festively decorated or un-iced as dessert with vanilla ice cream.
Ingredients
Method
Mixed dried fruit 450g
█ Place the fruit, butter, sugar
Natural glace cherries 50g, chopped
stainless steel pan and bring to
Unsalted butter 225g cut into
boil, stirring. Boil for 5 minutes,
small cubes
stirring occasionally. Cover and
Caster sugar 250g
set aside until cold.
Large eggs 2, beaten Black treacle 2 tbsps
Chestnut & Roasted Onion Loaf This nutty loaf is the perfect accompaniment to soups and cheese.
Ingredients
(to make a 900g loaf) Olive oil 5 tbsps Onions 2 medium, finely chopped Sugar 3 tsps
Method █ Pre-heast oven to 180C (375F or gas mark 4). Oil a 900g loaf tin. █ Heat 2 tbsps olive oil in frying pan and add onions and 2 tsps
Dried yeast 1 x 7g sachet
sugar. Cook down, stirring
Xanthan gum 1 teaspoon
occasionally until lightly golden.
(available online or through
Once cooked, set aside to cool.
Tesco and other supermarkets)
█ Add yeast, xanthan gum and
Warm water 400ml Chestnut flour 300g (available online) Potato flour 100g (available
remaining oil to the warm water and stir until dissolved. █ Combine the flours, remaining sugar, baking powder,
online or from Holland & Barrett)
1 tsp salt and pepper in a large
Baking powder 1/2 tsp
bowl and mix well. Add the egg
gluten-free
and stir. Next, add the liquid
Egg 1 medium, lightly beaten
yeast mixture and mix well.
Salt and fresh ground pepper Oil for greasing
█ Pour into prepared tin and cook for 30 minutes or until well risen and lightly browned. Remove and cool slightly, turn out and slice when ready.
Seriously Good! Gluten-Free Cooking by Phil Vickery (Kyle Books, £19.99) Photography: Steve Lee
22 TAKE STOCK MAGAZINE
and 200ml of cold water in a
█ Preheat oven to 180C (350F or gas mark 4). Line a 23cm
Gluten-free flour mix 290g (for
round, 8cm deep springform
1kg of flour, mix 700g white rice
cake tin with a layer of baking
flour (Tesco, Holland & Barrett,
parchment, brush with melted
online) with 200g potato flour
butter and then dust with a little
and Tapioca flour 100g (Holland
gluten-free flour.
& Barrett, Sainsburys, online). Bicarbonate of soda 1/2 tsp Cream of tartar 1/2 tsp Xanthan gum 1 tsp Mixed spice 2 tsps (check it’s the gluten-free variety) Melted butter and gluten-free flour to prepare the tin
█ Place the cold fruit mixture in a large bowl. Add the remaining ingredients and mix well. █ Spoon the mixture into the prepared tin. █ Cook well until risen and dark brown, about one hour. Remove from oven and cool completely. Wrapped in foil, the cake will keep for up to a week.
Ask yourself the following ? █ Is your broadband too slow for your business needs? █ Does your broadband slow down at peak times?
R
ecent research by TalkTalk Business around which broadband services are being taken by UK businesses
has delivered some pretty startling results. Not only are 70% of SMEs still reliant on outdated domestic broadband connections but it is estimated that this costs £751m in wasted time per month with 8.4m staff hours lost each month as a result!
█ Are you being charged for your static IP address?
Research found that 70% of SMEs surveyed
█ Do you have to pay for a security license every year?
and of those, 6% experienced technical
█ Do you get business level broadband support? █ Do you pay extra for Line Rental? █ Do you have Unlimited calls?
found their domestic broadband package too slow for their everyday business needs faults with a further 24% stating connection speeds were often varied and unreliable.
For FREE advice
and support call our experts quote Take Stock:
*NB - Poll of 300 SMEs conducted by yoursaypays.co.uk on behalf of TalkTalk Business. Calculations are made by applying findings from TalkTalk Business’ representative SME poll to The Department for Business Innovation and Skills’ official report (‘SME Statistics for the UK and Regions 2009’ published October 2010) on the total number of SMEs in the UK. http://stats.bis.gov.uk/ed/sme
0800 049 0195 TAKE STOCK MAGAZINE 23
FOOD & DRINK
Haws &Sloes Autumn’s Last Gifts:
BEFORE autumn’s bounty mulches into winter’s depths there are still some final fruits to be foraged.
W
alk down lanes and back roads anywhere in the country and you’ll spot the cheery bright
red berries of the hawthorn bush, which are known as haws. You’re also likely to come across the purplish black, plum-like fruit of the blackthorn tree. The blackthorn is traditionally used in hedging and its fruit is the sloe. Haws and sloes are in season now. Country folk know that especially with the sloe, it is better not picked until after the first few good frosts because then the flavour is sweeter and the skin softer. Both haws and sloes make great jams and jellies though the sloe is perhaps best known
Hawthorn Jelly Ingredients
(to make one jar of jelly) Haws 1.5lbs of berries Sugar 1lb per pint of haw juice Lemon 1 Water 1 and a half cups
Method █ Find a hawthorn bush laden with lovely red haws. Pick your haws, wash and drain them, having first removed the stalks (a good way is to simply roll a clump of haws between your hands and the berries and stalks will detach). █ Put the haws into a heavy saucepan and cover with water.
█ Bring the haws to the boil and simmer for one hour, mashing the berries every 20 minutes or so with a potato masher. █ Strain the mixture using muslin or a jelly bag. You can keep the liquid clear by just the letting the juice drip through overnight or, if you want some colour, squeeze it through. █ For every pint of juice, measure out 1lb of sugar and add it together with the juice of one lemon to your haw juice, which you’ve now put in a clean saucepan. Bring the mixture to the boil, stirring continuously until the sugar has dissolved. Now rapid boil for 10 minutes by which time the jelly should be at setting point. █ Skim off any foam from the top of the jelly and pour into sterilised warm jars and screw on the lids. The jelly is ready for eating as soon as it has cooled.
Sloe Jam Steamed Pudding Ingredients
(produces eight to 10 portions) For the jam Sloes 400g Caster sugar 325g For the pudding Butter 200g plus extra for greasing Caster sugar 200g Eggs 3 lightly beaten Vanilla extract half tsp Plain flour 250g Baking powder 1 tsp Bicarbonate of soda 1 tsp Buttermilk 3 tbsp Lightly whipped cream to serve
Method For the sloe jam
█ Put the sloes into a saucepan with a dash of water. Cook over a medium heat until the flesh of the fruit has collapsed and is very soft. Press the pulp through a sieve and into a clean saucepan, discarding the stones and skins left in the sieve.
█ Add the sugar to the sloe pulp and bring to the boil. Simmer for about five minutes or until the jam has reached setting point. Remove from heat and put to one side if using it straight away or pour into sterilised jars and seal if not. For the pudding
█ Lightly butter a 1 litre pudding basin. In a large bowl, cream the butter then add the sugar. Beat until fluffy and gradually add the eggs and vanilla extract, beating well between each addition.
for its more boozy reputation as a flavour to
█ Sift the flour, baking powder and bicarbonate of soda into the
gin. As this year of great Britishness draws
mixture. Add the buttermilk and stir to a dropping consistency.
to a close, why not celebrate your national
█ Pour 125ml of jam into the base of the greased basin then
heritage one more time by trying one or
spoon in the batter. Cover the basin with baking parchment and
both of these centuries old recipes.
then sit it on top of an inverted saucer placed inside a saucepan. Pour in enough hot water to come no higher than three-quarters the way up the basin.
█ Cover and simmer the pudding for approximately one hour or until a skewer inserted into its centre comes out clean and the pudding feels spongy. Keep topping up the water throughout cooking to ensure the saucepan doesn’t boil dry.
█ Remove the basin from the saucepan and turn the pudding out on to a warmed plate, allowing the jam to ooze down the sides. Serve with the lightly whipped cream. 24 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 25
FOOD & DRINK
The art of
stock-making
M
astering the art of stock
this essential skill and create their own bases
making from scratch is close to the
for sauces, soups and gravies from scratch.
heart of all chefs but it’s a lengthy
“The flipside is that this can be a lengthy
process. As time becomes more and more
process, boiling down the bones and
precious, busy caterers are turning to the
vegetables, repeatedly reducing down and
pre-prepared variety.
skimming until you are left with a liquid that
Take Stock talks to Nigel Crane, MD and
has extracted all the flavour, with enough
founder of Essential Cuisine based in
gelatine that it will become full bodied
Cheshire, about the importance of stock
when reduced.
and the growing popularity of his kitchen
“A good chef should really be able to make
made-tasting, powdered and ready-made
their own stock, but there are other issues to
products. Says Nigel: “Stock is the heart and
consider in a commercial catering operation.
soul of a recipe, delivering depth and balance of flavour in a final dish, and, without it, food would be bland and uninteresting. "It's understandable that chefs want to master
• Do you have time to make stock from scratch, a process which can take up to eight hours?
• Could you leave the task with lower skilled staff? • Will it adversely affect your energy bills? • Will you end up going against the latest health and safety regulations, which state that you cannot leave a stockpot unattended overnight? “Stock making from scratch can be a bit of a labour of love and you need to be clear what it entails to be an asset, not an obstacle, to the successful running of your business.”
For more information, call 01606 541 490, email advice@essentialcuisine.com or visit www.essentialcuisine.com TAKE STOCK MAGAZINE 27
Party on ‘Tis the season to be jolly
and make your tills ring
FEATURE
Take Stock looks at what you should consider when catering for parties this festive season Theme It isn’t enough to provide a disco nowadays. People expect a party in the true sense of the word. You need to think outside of the box and create a truly unique experience. One hotel that has done just this is Rendezvous in Skipton, North Yorkshire. Guests are set for a nautical experience as the establishment is transformed into a ship, complete with captain, crew, cruise-style cabaret and gangway for their cruise themed parties. The idea is the brainchild of owner Karen Weaving, who wants to offer a fun and memorable experience to guests visiting the 80 room, canal-side hotel over Christmas and the New Year. The nautical theme will also extend to resident guests with 'Cruise and Stay' packages which include a choice of 'staterooms' with cruise-themed touches, including some with a water-side view. Says Karen: “This Christmas and New Year we want to offer guests something different to the usual festive packages, offered by many hotels. Rendezvous is the largest hotel in Skipton and we felt our canal-side restaurant, ballroom and
spacious reception areas were perfect for embracing the cruise theme”.
Food Make your food suit the type of party you are throwing and don’t just be limited to sit down set menus. Buffets, canapés and hog roasts are acceptable and offer a fun and novel approach to Christmas party food. Look at what your competition is offering and try to be different. Most of all, try and give what your customers want.
Drinks This is the one time of the year where customers are not particularly price sensitive, giving you the opportunity to increase your margins. Premium products are particularly popular with many opting for spirits. After dinner drinks should be considered such
Customer service
as Baileys, brandy and a range of coffee
It’s vital that you deliver fantastic customer
liqueurs. Consider creating your own
service throughout the busy festive period.
Christmas cocktails or mulled wine to really
If people experience bad service they won’t
generate additional revenue. Check out our
return. It is the time when most pressure
raving and behaving feature on page 48 for
will be put on your staff so make sure they
a couple of Christmas cocktails.
respond accordingly. Retail Eyes gives its top 5 tips for great customer service over the festive period: 1 Mind your manners
W
2 Remember that first impressions count
ith increasing competition and
3 Stay calm at all times
customers having less disposable
4 Gain feedback if you can
income, the need to come up
5 Don’t forget to train temporary staff.
with the perfect party is paramount. Make
Theatre
sure your Christmas isn’t a turkey but a real Christmas cracker.
Make a point of difference and incorporate
So it starts - the bumper festive period where
some theatre in to your party. This could be
corporate bookings, family meals out and
fireworks, a magician or a well known band or
parties offer restaurants, hotels and pubs a
comedian. Offering a range of party games
real chance to cash in on the sector’s busiest time. In addition, it is the ideal time to
party times. The beginning is dominated
Simon Boydell, marketing manager for Retail
pave the way for a successful 2013.
by corporate office parties and the end
Eyes outlines the potential opportunity this
Christmas provides the opportunity for
of December sees New Year revellers
provides, he explains: “Our survey results
you to generate excitement, positivity
wanting the ultimate party. In between
show that there is a fantastic opportunity for
and interest in your business. Impress
you should be thinking family meals and
publicans, landlords and venue managers to
customers at Christmas and they’ll return
catering for Christmas shoppers.
make a real impression on party goers. If they
in the New Year.
According to customer experience
play their cards right, they will sell the benefits
You’ll need to focus on more than your food
improvement agency Retail Eyes, nearly
of their venue to an eager audience and
over the festive period. When choosing
half of adults they surveyed planned to
encourage repeat visits. Christmas is an ideal
where to go, customers want added value.
attend a work Christmas party at a pub, bar
opportunity to impress potential customers as
The start and end of December are prime
or restaurant that they had not visited before.
they enjoy the party season.”
28 TAKE STOCK MAGAZINE
can be fun as can having themes such as a murder mystery. PapaKata offer bespoke teepees and party events. This year the company is offering Christmas parties with a Moroccan theme. With Moroccan food, live music and atmospheric venue complete with blazing log fires, twinkly lantern lit canvas and separate chill out rooms, this spectacular party really is the party to end all parties. It is an ideal example of how outside space can be used if you hire marquees or other suitable structures. TAKE STOCK MAGAZINE 29
FOOD & DRINK
An Alternative Christmas Christmas is coming and the goose is getting fat... but you don’t have to eat him!
M
ake Christmas a ruby
Su Taylor: “Caterers should remember
murray one or go all out
that it’s not just veggies that choose
and create a magical veggie
vegetarian dishes in restaurants - people
version. Take Stock looks at alternative
looking for a lighter dish, those reducing
Christmas dinners for your diners.
their meat intake and customers who
Turkey with all the trimmings will always
are simply bored with turkey will often
be synonymous with Christmas but
opt for a non-meat option, especially if
customers are opting for different
there is a choice. Even more important,
dishes for their Christmas meal. A recent
we know that mixed groups frequently
survey of pub owners and restaurateurs
pick the restaurants with the best choice
identified a 22 per cent increase in
for veggies. At Christmas that could
orders for alternative Christmas dinners
mean a big group walking away if you
and top of the list was a curry, followed
don’t have the right choice available.”
by fish and chips and beef wellington.
For Christmas 2012 the society's
Despite the rise in alternative festive
cookery school, Cordon Vert, has
spreads, turkey was still the biggest
created two brand new main courses
seller but the message is clear:
to add to its delicious and extensive
customers want choice and some
Christmas recipe database - a Festive
untraditional options. Most
Filo Pillow and a Christmas Pie.
customers will eat several ‘Christmas
Far more exciting than a nut roast,
dinners’ in December and they don’t
The Christmas Pie is a hearty pie
want turkey with all the trimmings for
perfect to grace any table packed
each and every one. Think outside of
with mushrooms, cranberries,
box and try to offer an exciting array -
chestnuts, hazelnuts, butter beans,
with plenty of options. There is nothing
leeks and a smidgen of mustard. It’s
worse than seeing three boring options
dairy-free, vegan and is accompanied
for starter, main course and pudding.
by sumptuous homemade gravy.
Soup, pate and melon followed by
Alternatively, The Filo Christmas
turkey, salmon and nut roast and then
Pillow is teeming with texture from
trifle, cheese and Christmas pudding
walnuts and pumpkin seeds, while
are many diners' worst nightmare. Such
Wensleydale with cranberries,
choices are limited, predictable and
mushrooms, port and parsley all make
suggest apathy.
a delicious dish.
It is also important to offer vegetarians
Have a look at some of our alternative
appetising and exciting options and to
Christmas dinners to expand your
remember that many meat eaters often
offering and grow your clientele this
go for the vegetarian option as it's
festive season.
Here are some dishes worth considering for your Christmas menus or as specials:
Curried Turkey Meatballs For other curry dishes, incorporate Maggi's coconut milk powder instead of cream and create a delicious curry that is suitable for vegan customers.
Ingredients Serves 10
Lean minced turkey 800g Olive oil 25ml Curry Powder Mild 2 tbsp Onion 150g, finely chopped MAGGI® Rich and Rustic Tomato Sauce 200g MAGGI® Coconut Milk Powder 3 tbsp MAGGI® Vegetable Bouillon 250ml, made up Green chilli 3, small Coriander 30g, washed
Method █ Form the turkey mince into small balls approximately 3cm across. Cover and chill. █ Add the oil to a large pan, heat and brown the meatballs in batches. █ Remove the meatballs, add the curry powder and onions to the pan and cook for 2 minutes. █ Add the MAGGI® Rich and Rustic Sauce, Vegetable Bouillon and Coconut powder. █ Add the finely chopped green chilli and then add the meatballs. █ Cover and simmer for 15 minutes. To serve, add the chopped coriander reserving some sprigs to garnish. █ Serve with plain white rice.
Plain white rice 1000g, cooked
lighter. Says The Vegetarian Society’s
30 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 31
FOOD & DRINK
Roasted Celeriac, Blue Cheese and Apple Stack This dish by the Vegetarian Society is a rich and indulgent treat perfect for the Christmas season. For more recipes suitable for vegetarian customers go to www.veggiechristmas.org.
Ingredients Serves 4
Olive oil 3 tbsp Apple 200g, peeled, cored and chopped into 2cm cubes Celeriac 500g, peeled and chopped into1cm cubes Butter 25g Shallot 1, finely sliced Plain flour 25g Vegetarian blue cheese 100g, crumbled Double cream 300ml Rosemary ½ tsp, chopped Thyme ½ tsp, chopped Sundried tomatoes 16, finely chopped Spinach frozen 600g chopped, defrosted and as much of the liquid squeezed out as possible Lemon ½, juice only Garlic 3 cloves, crushed Salt and pepper to taste Filo pastry 1 packet
Method █ Pre-heat the oven to 200C/Gas Mark 6. Place the celeriac and apple in a lined roasting tin and drizzle with a little olive oil. Roast for 30 minutes or until the vegetables have started to soften. █ Once the apple and celeriac are nearly cooked, fry the shallot in the butter then mix in the flour. Melt in the cheese then slowly add the double cream. Cook until you are left with a fairly thick mixture then add the apple, celeriac and chopped herbs. Set aside. █ Warm the sundried tomatoes in a pan for 3 minutes. Set aside. █ Warm the spinach in a frying pan with the garlic and lemon juice. Season with salt and pepper. Set aside. █ Reduce the oven temperature to 180C/Gas Mark 4. Cut the filo into 12 circles with the food ring and place on a baking sheet. Brush with oil and bake in the oven for 5 minutes - be careful as they cook quickly. Leave to cool down. █ Place a piece of the filo into the food ring then spoon over some of the cream mixture, add a layer of spinach and finally tomato. Continue again to make another layer and top the stack with a third piece of filo. Carefully remove the food ring and serve immediately.
Take stock magazine 33
FEATURE
Inspirational interiors from around the world
Mosaics make a stunning statement
T
here are a number of ways that
to any restaurant, as
restaurants can become more than
they are vibrant and
just somewhere to eat, especially in
versatile, and create
terms of art, landscaping and experiences.
real talking pieces.
From fish tanks that are a great attraction for children, to million pound art installations
Felicity Ball
that attract art lovers, there are hundreds of ways that restaurants draw the eye and in turn, custom. At the top end, you have places like the inspirational trendy London restaurant
FOOD ART 34 TAKE STOCK MAGAZINE
The Tramshed. The newly renovated space is now home to two very unusual guests.
Many restaurateurs sit back and relax once they have their
Artist Damien Hirst, renowned for exploring the 'unacceptable idea' of death through his artwork, has created a stunning focal point for the restaurant. His piece, entitled the ‘Cock and Bull’, features a cockerel and
food offering right, a happy
Hereford cow preserved in a glass and
smiley team and an extensive
Especially created for the restaurant to
bar. But others strive to create an experience and keep diners entertained.
painted stainless steel tank of formaldehyde. coincide with the limited menu offering of chicken and steak, it is not for the faint-hearted but has certainly been making waves in the art world.
Moving from inside to out, The Fish House at High Street in Chilgrove is the very picture of stylish indulgence with extensively landscaped gardens and an elegant restaurant. The gardens can seat over 100
By customising the pieces, she captures the
people and they feature a vintage Citroen
spirit of the space and incorporates their
'H' Van which has been turned into an
dishes into her creations. Felicity says:
outdoor bar. The gardens and terrace offer
“Mosaics make a stunning statement to any
a variety of settings to relax or party, making
restaurant as they are vibrant and versatile,
it the perfect summer and wedding venue.
and create real talking pieces. They can
One lady who knows all about getting
really add to the theme of a restaurant too
design just right is Felicity Ball. She is a
as there are fish mosaics now hanging in
mosaic artist whose work graces the walls
Fishers’ restaurants.”
of Jamie Oliver’s Italian restaurant in Bristol.
To find out how art can add an extra
When talking to Take Stock she commented
offering to your venue read our features
that the versatility of mosaics is one reason
on finding your inner artist and great
why they are a great addition to a restaurant.
bus-cuit-ness sense overleaf. TAKE STOCK MAGAZINE 35
FOOD ART
FEATURE
Find your inner artist
Gail Pizer, head chef at Utopia, Broughton Hall Business Park, very kindly shared her ginger biscuit recipe with us.
A
rt has been part of the restaurant scene for a long time now - ever
Ingredients
since Picasso and Miro painted for
Makes 120 biscuits
their supper at La Colombe d'Or in France.
Plain flour 7lb
Now many restaurants have embraced
Bicarbonate of soda 10tsp
the use, or even practice, of art in their
Ginger 25 tsp
businesses and so can you.
Butter 2.5 lb
Hosting work by local artists and allowing
Light brown sugar 3lb
people to sell their creations in your
Eggs 10
establishment will not only help you
Golden Syrup 600ml
refresh your décor, it will also open up your establishment to a whole new clientele and even earn you some money. Artists benefit because they can display their work to a target market with money to spend. What’s
Method The Emporium, Clitheroe
Martin King of King Brothers
more, artists won’t have to hand over the
do especially well in the run up to Christmas
number of events including those for
50 per cent commission they would with a
as people look for unique gift opportunities.
premiership footballers, car manufacturers
gallery, but 10-20 per cent to you wouldn’t
You could host a lunchtime event and get
and major event agencies.
be unreasonable. You could use this added
patrons to buy tickets. By providing snacks,
Says Martin who was World Champion
income to throw a launch party for
coffees and a gift that they have created, you
Ice Sculptor in 2009: “There are many
the exhibition. By putting on nibbles and
could fill your lulls during the week.
opportunities for caterers to earn profit from
drinks, you can form a bond with the local
Too tame? Then you could go the whole hog
ice sculptures. Those who have a wedding
community and allow the artist to speak
like the Emporium in Clitheroe, Lancashire.
venue can add them to their wedding packs
about their influences and inspiration
Everything in the bustling building is for sale,
as decorative pieces for the big day or luges
- they will no doubt invite family and
even the tables and chairs in the dining area.
for evening entertainment.
friends who may never have been to your
This means that as well as having luxurious
“Chefs can add value to buffets with food
Sense
like breadcrumbs. Stir in the sugar. █ Lightly beat the eggs and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. █ Preheat the oven to 180°C/350°F/Gas
So why should you get your bake on this
█ Roll the dough out to a 0.5cm/¼in
month? By jazzing up your coffee treats, you
thickness on a lightly floured surface.
“Probably the most profitable is the Vodka
with great bus-cuit-ness sense!
can impress your customers and add that
Using cutters, cut out the gingerbread
Luge, with an unlimited number of designs
Those extra touches, the ones that bring
extra special celebratory touch. Icing these
men shapes and place on the baking tray,
available to suit your customers needs. They
people back again and again, are well
goodies with festive patterns and decorations
leaving a gap between them.
worth the extra effort especially over the
will definitely make an impact. You could
█ Bake for 12-15 minutes, or until lightly
good increased bar spend on spirits.
Christmas holidays. Our Editor, Mags Walker,
also sell the treats in clear bags with red or
golden-brown. Leave on the tray for 10
should be enjoyed and hailed with
“Commercial sculptors are well placed at
was greatly impressed earlier this month
green ribbon at your till point for customers
minutes and then move to a wire rack to
beautiful creations. Martin King of
finish cooling. When cooled, decorate.
But before you start tracking down the local
and everything that they see.
decorative and functional.
talent X-Factor style, you need to consider
turn your restaurant’s walls into a pin board
Bus-cuit-ness
butter and blend until the mix looks
customers and make some extra money
displays made in ice which can be both
pictures are well lit, and make sure you don’t
Great
bowl of a food processor. Add the
C
surroundings people are able to buy anything
You will need to ensure the paintings and
of soda and ginger and pour into the
"Corporate logos work extremely well here.
establishment before.
where and how the artwork will be displayed.
█ Sift together the flour, bicarbonate
Want to throw an extra special party?
hristmas is a time for gift giving and
article for this issue, especially given the
4. Line two baking trays with greaseproof
making that extra special effort.
time of year.
paper.
So this festive season treat your
providing the caterer will a fuss free supply
when she attended an event catered for by
to take away.
If you aren’t keen on the first option then
C
offer both profits from selling on but also
King Brothers knows more than his
route to extra profit.
Total Foodservice customer Utopia. The café
Our competition prize this month will get you
why not bring art in for the day? There are
fair share about creating an impact. He is not
“Deliveries can be on a timed basis to include
and wedding venue had baked their socks
baking and decorating in style. The book by
There are a number of gingerbread
a number of ‘paint a pot’ companies that
just part of the family business of foodservice;
set-up of the sculpture, including any
off to produce a staggering 120 gingerbread
the Biscuiteers, queens of the baking world,
cutters on the market. Lakeland in
would be quite happy to hold an event in
he is also an award-winning ice sculptor.
necessary drain trays required.”
men. Let’s just say, it’s not easy to impress
is the icing on the top of the cake compared
particular has a wide range, including
your restaurant. This type of occasion would
He supplies his stunning ice creations to a
Mags – so we sat up and took note and
to other cookery titles, so enter now and get
stars, snowmen, reindeer and snowflakes.
thought that the subject would make a great
your bake on, not off! See page 47 for details.
with each new collection. Most importantly, diners shouldn’t have to worry about people looming over their table to admire pictures.
34 TAKE STOCK MAGAZINE 36
hristmas parties and celebrations
TAKE STOCK MAGAZINE 35 37
The
Stock Exchange
New Year, New You? Sir David Michels, President of the British Hospitality Association
The catering and hospitality sector is one of the few industries showing growth in 2012.
I
f you’re seasonal help, should you be looking at a long term future in the business? Equally, if you employ a temp with potential, might your business benefit if
you encourage them to stay in the industry?
Take Stock investigates overleaf.
TAKE STOCK MAGAZINE 39
s a festive ‘temp’, waiting on tables or serving behind the bar to earn some extra Christmas cash because you’re
between jobs or still studying, you may give little thought to what you do outside of work and this means you could be missing a trick. With an estimated £90 billion annual turnover, Britain’s catering and hospitality industry is already the country’s fifth largest employer, providing one in every 13 jobs. This equates to a workforce of 2.4 million and it supports an additional 1.2 million staff indirectly through the supply chain. Just last month, Sir David Michels, president of the British Hospitality Association, presented a report that based on even the most cautious calculations, forecast UK workforce growth to 2.76 million by 2015 and 3.09 million by 2020. Although there’s no such thing as job security nowadays for
million restoration and refurbishment to
individuals, the Savoy Educational Trust
those working in the sector, the odds of
transform it into a top hotel, wedding and
has been supporting people looking to build
staying salaried are looking good.
conference venue.
and develop careers within the hospitality
As a sector, the jobs on offer within Britain’s
Officially re-opened in September,
industry for more than 50 years. Explains
catering and hospitality industry cover a
Wivenhoe House has 40 suites and rooms,
the trust’s Margaret Georgiou: “The trustees
whole gamut of skill sets from chefing to
including rooms sponsored by Hilton
are constantly searching for new opportunities
customer service, hotel management to
International and Marriott International,
to support the advancement and development
event management, running your own
a new garden wing, a signature restaurant
of education, training and qualifications within
business to climbing the corporate ladder.
for formal dining, a brasserie and
the hospitality industry for today and well into
There are roles to suit a myriad of personalities,
conference facilities.
the future.
CVs, life experiences and life circumstances.
Students studying for degrees in hotel
“They consider a wide range of applications
If you’re not currently committed to a career
management and culinary management
annually for grants and bursaries. There are
perhaps it’s time to give your temp job some
work in all areas of the hotel and its
no restrictions to applying.”
food for thought and look at formalising what
restaurants. It’s fast track study with students
it’s taught you with qualifications that could
expected to achieve their BAs in two
literally be your passport to a fulfilling and
years (three, 15 week terms per year)
successful world of opportunity.
and foundation degrees in 16 months. Says Wivenhoe’s Jenny Grinter: “The venture
The Next Steps
has significant support from the hospitality industry as the industry needs its next
From NVQs to foundation and honours level
generation of managers to arrive with work
degrees, there are colleges and universities
ready skills. It’s a growth industry with a skills
throughout the UK offering part and full-time
shortage for managers and the sector wants
catering and hospitality courses, which mix
to recruit professionals with the relevant skills
academic study with vocational training.
and experience.”
Entry requirements vary but these
To support the Edge Hotel School, the Savoy
establishments have at least one thing
Educational Trust funded a number of
in common and that is, they’re currently
scholarships for it to award. Lancashire
recruiting their next year’s student intakes.
applicant Freddy Bateman (19) was one of
Among them is the Edge Hotel School,
the lucky recipients, receiving a £3,000
which is unique in that it operates the
grant towards his studies. Says Freddy:
UK’s first hotel school based entirely in a
“I’ve worked in the catering industry since
commercial, luxury country house hotel.
I was 14-years-old from starting in the kitchens
Wivenhoe House, an 18th century Grade II
through to working as a waiter and then a
listed building once painted by Constable,
chef. I really want to be a hotel manager
was used for the original offices and
one day and go on to be someone who is
teaching rooms when the University of
respected within the industry.”
Essex's Colchester campus was established
Through funding awards to educational
in 1964. Now it has just undergone a £10
establishments as well as directly to
36 TAKE 40 TAKE STOCK STOCK MAGAZINE MAGAZINE
For further information on the trust and how to apply for a grant or bursary, visit www.savoyeducationaltrust.org.uk. For further information on hospitality and catering courses offered by the University of Essex at the Edge Hotel School, log on to www.edgehotelschool.ac.uk. The Wivenhoe also has a website at www.wivenhoehouse.co.uk.
Special delivery
service It’s not just Postman Pat who is renowned for special deliveries in his iconic red van.
M
any establishments are investing in delivery
ice lollies, the company also tailors its offering according
services and doing so in bespoke vehicles, be
to the season and has cocktails and Pimms in summer
that classic vintage ones or branded modern
and hot chocolate and other winter warmers in winter.
ones. If you need a delivery vehicle, it can pay dividends to invest in a quirky, unique one.
: s t c a f t s a F
nual billion an ated £90 im st e n a d n With atering a Britain’s c y the d a turnover, e lr a dustry is in ty li a it hosp employer, h largest ft fi ’s y tr s. coun ery 13 job one in ev providing
Delivery vans: a multitude of uses Whether it’s offering your food as a takeout option with you delivering it to customers or taking food out to sell from your van, vehicles can generate valuable extra income. Coffee vans have become increasingly popular
Street food With the whole concept of street food becoming popular, you too can embrace it with the help of a bespoke vehicle. Even if you don’t prepare and serve food from the vehicle you can transport already cooked food or dishes to sell.
- everything you need to make hot drinks is inside the van
Branding
and you can just pull up at your chosen location and start
One of the main advantages of a company vehicle is its
selling. Ice cream vans are also coming back in to fashion.
branding potential. Effectively branded, a vehicle can
One company has a vintage ice cream van that they hire
really add to your overall image. Rington’s tea company,
out for weddings, parties, festivals, fetes and fayres. Fully
which delivers nationwide in its iconic black and gold
stocked with delicious luxury ice cream, sorbets and retro
classic vans, is a prime example.
Business Booster
A
The Stock Exchange
TAKE STOCK MAGAZINE 41
\
VAN-FASTIC!
BIG BOYS TOYS
THE CITY FORT VAN New on British roads, the City Fort Van can stop traffic at 50 paces. A futuristic cabin and bold styling are just part of a package that has real appeal for those doing local deliveries or working within the London Congestion Charging Zone. Electric powered, the aluminium chassis City Fort has a range of up to 75 miles and is easily recharged from any mains point in around eight hours. Developing 5.4hp the 48v three-phase electric motor gives the City Fort a top speed of nearly 30mph and if you need to operate inside closed spaces, zero emissions mean you can whizz around warehouses to your heart's content. The van has a capacity of 3.3 cubic metres - more than enough for many a business. The rectangular rear body shape provides
Need a delivery vehicle? Not sure
a superb blank canvas for sign writing - this
what to invest in? Here ‘Take Stock’
to waste the opportunity of telling everyone
looks at two alternatives that will set
Whilst not cheap at £24,000 + vat, you’ll be
you apart from the crowd - and show
Congestion Charges and your purchase is
your care for the environment too!
vehicle grabs attention, so you’ll not want who you are and what you do! happy that there’s no Road Tax to pay, no 100% capital gains deductable. Style - and tax benefits - what more can you ask for? Not your cup of tea? Need a longer range or something less expensive? ‘Take Stock’ has the answer!
THE MORRIS MINOR VAN The Morris Minor Van has been a
£6,160, whilst Minor Miracles in Devon
British icon for decades and still grabs
have a restored example of the same
attention and smiles when parked up -
vintage on sale at £6,250.
so you’ll definitely want to boost your business by having beautifully sign-written branding side and rear. Designed by Alec Issigonis, the van variant first went on sale in 1953 with the option of rubber front wings – something many a delivery driver could do with nowadays! Later variants benefited from a 1098cc engine developing 48hp and carrying capacity was 6cwt in old money, so you’ll not be left behind in traffic, whilst the perfectly adequate brakes encourage a more relaxed driving style. Specialist garages are dotted around the country, enabling you to purchase a
And once you’ve made your investment you’ll be delighted to find that simple mechanics make servicing a doddle and depreciation is a thing of the past. Indeed, buy wisely and you could easily have an appreciating asset. Low running costs, bargain insurance rates, Road Fund Licence exempt and a hoot to drive, what are you waiting for? And, at the weekend, you can do a spot of historic vehicle rallying!
restored version for less than £5000 - and
Who says you can’t mix
beautiful examples turn up from time to
business with pleasure?
time in auctions. One ‘Take Stock’ spotted recently was this rebuilt 1970 Morris Minor van, complete with a 1275cc engine - sold
www.dvca.co.uk www.electricpoweredsolutions.co.uk
at Dorset Vintage & Classic Auctions for
www.minormiracles.co.uk
More info at www.bernitopizzaovens.co.uk
42 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 43
If you were to cook something for your Dragons’ Den colleagues what would you cook? Definitely something simple as I don’t get many opportunities to cook at home so the risk of a disaster would be very real and I don’t think I could bear Duncan’s reaction if it all went horribly wrong. I noticed that there was a recipe on Paul’s website for Toad in the Hole which didn’t look too complicated so perhaps I’d try that.
What’s the worst food you have had to sample on Dragons’ Den? (When people pitch for money) Early on in either series 1 or 2 we had a lady who came on with her recipe for a new breakfast cereal. One of the other Dragons compared it to the seeds at the bottom of a bird cage, you won’t be surprised to know that she didn’t get an offer.
We Grill
From a long line of butchers, Paul Turner was filled with trepidation when he walked into the Dragons’ Den armed with his award-winning sausages.
we never know what we will be seeing next
have the resources and experience within my
and it has meant that I have a portfolio ranging
team to add value and does the person have
It’s hard to beat a great steak especially if it’s
from recycled gift packaging to racing cars
the right mix of passion and pragmatism. Paul
accompanied with a good full bottle of red
and fashion magazines to sausages!
and his business ticked all the boxes.
wine, probably a Burgundy or Pinot Noir.
44 TAKE STOCK MAGAZINE
the possibility. However it was still a strange phone call to make and break the news to my brother that we had a new business partner, and crucially the one that we wanted in Peter.
What’s your top tip for cooking your sausages?
wrapped in streaky bacon is an essential part
Always cook sausages slowly and with care.
of any Christmas dinner.
My preferred method is to gently fry them so
What is your earliest food memory?
- you really can’t beat it.
visiting old friends each time I go to eat.
a problem so we had already discussed
Our Best of British Traditional Pork Sausage
sardines, which was a food hell for me!
a regular there for many years and it's like
then the separation of the business would be
Which of your sausages would go best with a Christmas dinner?
A classic bangers and mash with a rich gravy
butchers in Aldershot, Peter Jones CBE.
I always try to assess whether or not the
We grill Paul
were soon gobbled up by multi-millionaire,
now mentor and part owner of Alf Turner
a hard day with wonderful food. I have been
What do you usually order when eating out?
but his food product and business concept
of Britain’s Best Banger, Paul Turner and his
to wind down with friends or colleagues after
concept I’m reviewing can be scaled up, do I
What would be your signature dish?
Peter Jones. In this issue we grill the winner
restaurant in Mayfair, which is where I love
Never. But that’s the beauty of Dragons’ Den
Paul was more than a little nervous,
entrepreneur and Dragons’ Den regular
I love Ago in LA, but in London it is Scotts
What drew you to investing in Alf Turner?
A
programme was in no doubt that
Money no object - which restaurant and why?
Did you ever think you would become part owner of a butchers in Hampshire?
Being forced to eat a school dinner of
nyone who watched the BBC
We grill Peter
the skins go a golden brown colour and this to approach the supermarkets in a way that had not been tried before. Therefore the application was made to the Dragons’ Den and the rest is now history.
ensures that they are thoroughly cooked and just melt when you bite into them.
What sets British sausages apart from their international alternatives? What can compete with the Great British
After trying for two years and knocking down
You gave away some of your brother’s shares on the show without him being there. What did he think when he watched the programme?
every barrier that can be placed in front of a
As we are both fans of the programme we
compete with that status.
small producer, I had to think of another way
anticipated that if any Dragon was interested
What made you decide to go on Dragons’ Den?
Banger? It is an icon of the British food industry and is served all over the world as part of the full English Breakfast. No other sausage from any part of the world can
TAKE STOCK MAGAZINE 45
Iced as Nice
I
f our food art feature has inspired
doughs and expert tips on icing and
you to get baking your own biscuits
colouring to inspired themes - eve-
then take a leaf out of Harriet
rything from birthdays and weddings
Hastings' and Sarah Moore's book,
to Christmas and Easter. It's all about
'Biscuiteers Book of Iced Biscuits'.
creating biscuits that taste as beautiful
We have three copies of the book to
as they look.
give away. Harriet and Sarah are the Biscuiteers
To be in with a chance of winning,
and run their own biscuit boutique in
simply email your answer to the
London's uber fashionable Notting
question below to
Hill. In their book, they give delicious
competitions@takestockmagazine.com
recipes for a variety of flavoured biscuit
by December 31st 2012.
Q: Where will you find the Biscuiteers' biscuit boutique?
competitions Lets Get Serious
Win
For some seriously good inspiration
something containing gluten, a protein
when it comes to catering for dinners
found in wheat, rye and barley.
intolerant to gluten, check out TV chef Phil Vickery's 'Seriously Good! Gluten-Free Cooking' recipe book. The book is produced in association with the charity Coeliac UK. It works to raise awareness of gluten intolerance and coeliac disease in which those with the condition suffer an inflammatory response when they eat or drink
The book includes ideas for sweet and savoury dishes that range from everyday comfort foods to show stopping dinner party treats. Three lucky Take Stock readers can win a copy of the book by simply emailing their answer to the question below to competitions@takestockmagazine.com by December 31st 2012.
Q: Name the protein found in wheat, barley and rye that those with coeliac disease must avoid to stay well.
46TAKE STOCK MAGAZINE
Closing date for all this issue’s competitions: 31st December 2012. Postal entries can be sent to the fabl, 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.
TAKE STOCK MAGAZINE 47
Christmas
#Raving Every partygoer needs a pick me up every now and then, so Miles' cocktail is a wake up for those looking to dance the night away. This cocktail would be a great
W
hether your customers are #Raving or #Behaving this Christmas, make sure you have a cocktail menu that will satisfy the driver and please the partier. We asked Owain George, Master Mixologist
and General Manager at Scottys Bar, Tignes, France, and Miles Sharples our resident cocktail expert and author of #MilesMixes to come up with their suggestions for Christmas Cocktails sure to please this festive period.
alternative to the after dinner coffee. Miles Sharples
Mulled wine is a classic tipple over
PICK
the winter months, but those who don't drink can
ME UP
miss out. Owain suggests a hot spiced apple alternative: Owen Jones
Serves: 1-2
#Behaving
THE BIG SPICY APPLE Serves: 6
Apple juice 1.5 litres pressed Maple syrup or honey 4 tbsp Cinnamon sticks 2 to serve Whole cloves 6 Orange peel of 1 Lemon peel of 1 █ Combine the apple and maple syrup in a large pan and place onto a medium heat. █ Place remaining ingredients into a muslin cloth and tie together to form a small spice bag. Place the muslin into the pan with the apple juice. █ Heat the apple juice over a medium heat for 5- 10 minutes, making sure it doesn't come to the boil. █ Once the mixture is piping hot remove from the heat,
Vodka 35ml Chocolate Liqueur 10ml Espresso shot of Milk/cream dash of Sugar syrup 5ml or to taste Martini glass █ Fill a cocktail shaker with plenty of ice.
█ Pour the espresso in and shake until ice cold. █ Prepare your martini glass by filling with ice cubes to ensure the glass is cold. █ Add Vodka, sugar syrup, a dash of milk and chocolate liqueur to the shaker. █ Shake well and strain directly into the martini glass. █ Garnish with chocolate sprinkles and sugar coat the rim of the glass to sweeten.
remove the muslin spice bag and your delicious hot cocktail is ready to serve. █ Place your hot spiced apple into mugs and garnish with a cinnamon stick. 48 TAKE STOCK MAGAZINE
TAKE STOCK MAGAZINE 49
And finally...
Food for Thought
Home for
Christmas? But before such unpalatable statistics make
your mince pie hard to swallow, you can do something about it and it needn’t cost you a penny. Between December 23rd and 30th, Crisis at Christmas will be opening 10 centres across London for an expected 3,000 homeless guests, who will be offered companionship, hot meals, warmth and a range of medical and other services to help bring some cheer to their lives. In addition, Crisis Skylight provides all year round, life changing services for homeless people through centres in Oxford, Birmingham, Edinburgh, Newcastle, Liverpool, two centres in London and a further two new centres scheduled to open in Coventry and Sheffield next year. If you have fresh produce that you anticipate being left over by the time you reach your Christmas shut down, don’t bin it. Instead contact Crisis’ resource manager Neil
H
Kennedy and arrange to donate it to Crisis
ome is where the heart is especially at
at Christmas. Says Neil: “We have an
this time of year. We are bombarded
amazing supporter in the Chiltern Cold
with images of festive families cosying
Storage Group, which stores and delivers
up for a happy Christmas but according to latest statistics, more than 50,000 households across England are officially homeless as repossession rates and unemployment rise. Of these households, 63% include children. Add to this the 2,181 people counted as sleeping rough on the country’s streets on any one night – a figure charities such as Shelter and Crisis at Christmas dismiss as ‘just the tip of the iceberg’ – and the picture of seasonal comfort and joy looks a lot less rosy. 50 TAKE STOCK MAGAZINE
donated food to our centres.
“We especially need meat and poultry, but we are grateful for whatever can be spared as we have an increased number of guests to feed this year.” London-based Hensons Foodservice, which traditionally donates its Christmas dated cheese and dairy products to Crisis, has already also pledged 2,012 beef burgers. In this season of goodwill to all, it’s something to chew over. To contact Neil, telephone 020 7036 2676 or email neil.kennedy@crisis.org.uk.