Take Stock Magazine - May/June 2013 by the fabl

MAY/JUNE - £3.00

YOUR TAKE STOCK MAGAZINE

MAY/JUNE

2013

GYO THE EDIBLE GARDEN

VEGGING

OUT!

THE CUTTING

EDGE

TAKE STOCK TALKS KNIVES

JINGLE TILLS

PLAN FOR CHRISTMAS

WE GRILL

LISA ALLEN

CHAMPIONING INDEPENDENT BRITISH CATERING

THE CORPORATE HOSPITALITY INDUSTRY WILL INCREASE BY

SPRING IS HERE!

IT’S A GREAT TIME TO FORAGE FOR FREE FOOD! ELDERFLOWER CORDIAL

DID YOU KNOW?

HOSTS WITH THE MOST THE BAUM BEAT 50,000 OTHER UK HOSTELRIES TO WIN CAMRA’S BRITISH PUB OF THE YEAR AWARD

8.5 % TO A VALUE OF

£1.34 BILLION BY 2016

THE MAG

IN A MINUTE HE CUTTING EDGE T AT TOP BRAND WUSTHOF IKON ACCORDING TO OUR TWITTER FOLLOWERS

GROW YOUR OWN!

300,000

ALLOTMENT HOLDERS THROUGHOUT THE UK POSITION YOURSELF AS AN EXPERT AND JOIN THE FOOD REVOLUTION

OFFER A SEPARATE CHILDREN’S MENU INCLUDE SOME EGG DISHES THIS SPRING!

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome... It seems the snow is barely off the ground after our particularly white Easter, and yet we’re already hearing the gentle jingling of Christmas bells in the air.

ur feature on planning for

Help to make their day develop into one

Christmas is full of hints and

to remember with our sweet and savoury

tips on how to turn your dining

recipes, washed down with Whiskey Sour

establishment into a destination venue

Tweet us @ takestockmag

cocktail courtesy of resident barfly Miles.

for festive celebrations, provided that the planning begins as early as possible.

A new addition to the Take Stock family,

‘But this is a May/June issue!’ I pretend

Kat Weatherill, paid a visit to the Edible

to hear you cry for the purposes of

Garden Show and provides us with lots

entertaining prose. ‘We should be reading

of tips for growing your own ingredients.

about summery drinks and what to put

Grow Your Own is a fast-developing trend

on our Father’s day menu!’ Quite so, and

amongst restaurants and chefs, and is

I was just about to mention our recipe for a

advocated by our We Grill celebrity

delicious Elderflower Cordial.

chef Lisa Allen, Executive Chef at Northcote,

Elderflowers are at their most fragrant and

whose kitchen garden provides inspiring

beautiful around this time of year, so it’s the

ingredients for the dishes served at this

perfect time to go back to your culinary roots

Michelin starred restaurant.

and boil up a wonderful addition to sorbets or puddings. Alternatively, spoon a bit into a

And finally, I make no comment on the fact

glass of champagne for a delightfully sunny

that Tesco has acquired Giraffe other than

tipple - I intend to make this a staple of my

to say I, for one, have no desire to eat in

summer diet!

a supermarket.

And, of course, amongst the many reasons we have to celebrate this summer (positivity compels me to predict national jubilation following a victory for Murray at Wimbledon, as well as a glorious summer Ashes Series), world-weary fathers around the country will awake on the morning of the 16th to a hastilyscribbled card and a plate of soggy toast.

Cover shot courtesy of our very own Kat Weatherill

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com Editor Mags Walker News and Features Rebecca Cooper Julie Frankland Hazel Rycroft Jack Walker Kat Weatherill Victoria McNeill Photography Kat Weatherill

Art Director Richard Smith Digital Director Martin Kersey Brand Liaison David Jackson Social Media Miles Sharples

TAKE STOCK MAGAZINE 03

Contents 44

Food and Drink Get Crabby in the Kitchen

Egging on Young Diners

Stock it to ‘Em

Foraging - Drink some Sunshine Vegging Out

32 - 33 35 -37

Features Roll on Summer -Special Occasion Catering Clean up on Profits this Spring

19 -21 25

Edible Gardens

27 - 29

Jingle Tills

38 - 40

Cash in on Corporates

41 - 43

Family Business

14 04 TAKE STOCK MAGAZINE

Square Burgers

Star Employee

Have You Got a Sweet Tooth? Dessert Tasters wanted

Is this Yorkshire’s Favourite Pub?

Customer Profile - Camra’s Pub of the Year

Stoneleigh 2013

14 - 15 23

47 16 Every Issue Calendar

6-7

What’s New for May and June

8-9

We Grill - Lisa Allen

30 - 31

The Stock Exchange - Financing a Small Business

45 - 46

Big Boys Toys - Knives

47 - 49

Food for Thought - What’s in a Name?

Recipes Blue Star Crab, Lemony Risotto

Scrambled Egg and Tomato Salsa Wrap

Marmalade and Whiskey Bread and Butter Pudding

Beef and Beer Pie

Whisky Sour

Elderflower Cordial

GYO Mojito

Wild Mushroom Stroganoff with Herb Crust

Polenta with Fig and Red Onion Relish and Goat’s Cheese

27 33

35 TAKE STOCK MAGAZINE 05

Calendar 1-7 12-18 May

May

NATIONAL HERB WEEK - Nationwide

British sandwich week - Nationwide

National Herb Week focuses national attention on herbs and herb businesses, celebrating outstanding herbs each year since 1991.

www.sandwich.org.uk

www.gone-ta-pott.com

13-19

COELIAC AWARENESS FESTIVAL - Nationwide

HOSPITALITY ACTION WEEK - Nationwide

www.coeliac.org.uk

www.hospitalityaction.org.uk

May

20-26 25 -2

MIDSUMMER DAY

national vegetarian week - Nationwide

May

www.nationalvegetarianweek.org

6&27

May

Bank holiday

7-9

Jun

Allergy & free from show 2013 - London, Olympia www.allergyshow.co.uk

06 Take stock magazine

May

Jun

English wine week A week-long celebration of English wines. www.englishwineweek.co.uk

MAY JUN 10-16 10 Jun

Jun

national food safety week - Nationwide

The Craft Guild of Chefs Awards 2013 - Great Room, Grosvenor House, London

www.food.gov.uk

www.craftguildofchefs.org

12-16

bbc good food show, summer - NEC Birmingham

British frozen food federation gala dinner dance and awards - Hilton on Park Lane, London

Jun

www.bbcgoodfoodshowsummer.com

Jun

www. bfff.co.uk

17-23

Father's day - Nationwide

national picnic week - Nationwide

Jun

www.picnicweek.co.uk

24 -7 Jun

July

WIMBLEDON - London

One of our nation's biggest summer sporting events. www.wimbledon.com

Know of an event which should be in our calendar? Get in touch by emailing editor@takestockmagazine.com

Take stock magazine 07

The Stock Market:

What’s new for May & June

Get Fruity This Spring

wo new summer flavours, Raspberry,

to the taste concepts, with two-thirds of

and Strawberry and Lime, will join

respondents claiming they would definitely

existing flavours Original and Spiced

make a purchase if the new flavours were

Orange to extend the Crabbie's range of

made available.

alcoholic ginger beer.

Al Cross, Marketing Controller for Crabbie’s

Launched in response to consumer

at Halewood International, said:

demand, these latest innovations are aimed

“Consumer research has demonstrated an

at developing Halewood International's

appetite for the new flavours to be added

presence across the 4% bottled beer/ale

to the range to further drive brand and

category. Launched just four years ago,

category growth.

it already holds a market value in excess

“A high percentage of 25-35 year old men

of £105m.

and women indicated their desire for

By launching these two fruity flavours,

them, resulting in Halewood spending several

Crabbie’s is seeking to recruit new consumers

months creating the perfect combination

into the brand as well as extend opportunities

of flavours."

and occasions for the ale to be drunk.

The launch will be supported by a national

Built on consumer research amongst 25-35

radio campaign, TV advertising, new POS

year olds, the decision to expand the product

support and social media activity throughout

portfolio was built on a positive reaction

the year.

Catering made kid's play

ernard Matthews has created three

less than five per cent of a child's GDA for

healthy meal options for kids, making

fat. They are also free from artificial colours

chefs' lives easier and appeasing

and preservatives.

health-conscious parents.

Containing 75 per cent turkey, each product

Duncan Marsh, General Manager for

is made from quality British turkey and every

Bernard Matthews Foodservice, says:

bird is reared on the company’s own farms

“Research shows 29 per cent of parents

across Norfolk, Suffolk and Lincolnshire. With

choose dishes that are low in salt and fat for

a fully integrated supply chain, every product

their kids when eating out.”

is fully traceable from farm to fork.

Revamping popular classics, including

Big Green Tick Turkey Sausages come in

turkey sausages, turkey burgers and turkey

bags of 20 sausages, two bags per case. Big

frozen to minimise wastage, each product

meatballs, these products are set to go down

Green Tick Fry Free Turkey Burgers come in

is IQF packed for perfect portion control.

a storm with parents and hungry nippers alike.

bags of 12 burgers, with four bags per case

For more information on the products head

The trio of products are part of the 'Big

(48 burgers). A case of Fry Free Turkey

to www.bernardmatthewsfoodservice.co.uk

Green Tick' range, are gluten free and have

Meatballs contains 3 x 1kg bags. Raw and

or contact your local wholesaler.

08 TAKE STOCK MAGAZINE

Grand Cru cooking chocolate

Serves You Right

rench chocolate company Valrhona has expanded its range of Grand Cru cooking chocolates with the

moulding, decoration and glazing, the

At 65g, the new pouches contain just the

they enable staff to produce coffee of a

Kalingo chocolate pairs well with apricot,

right amount of ground coffee to produce

consistent quality. John Sutcliffe, Out of

coconut, passion fruit, ginger, nutmeg,

a 1.5 litre jug or eight cup cafetiere of filter

Home and Convenience Controller for

peanut, lemongrass and mint.

coffee. They are based on Taylor’s Lifestyle

Taylors of Harrogate said: "Stocking the

Suggested uses for the new product are

retail range, which includes its popular blends

Lifestyle range portion pouches makes strong

mousses, sauces, ice cream and also as a

Rich Italian (a full-bodied roast); Lazy Sunday

commercial sense for hotels, restaurants, pubs

base for fine kitchen made chocolates.

(smooth and aromatic) and Cafe Imperial (a

and cafes looking to enhance their hot drink

classic blend of South American and Kenyan

menu in the year ahead.”

launch of Kalingo, a 65 per cent cocoa solid chocolate from Grenada. Ideal for fine chocolate ganache, coating,

aylors of Harrogate has developed

coffee beans). Each pouch is vacuum packed

pour and serve filter coffee pouches

within two hours of being roasted and ground.

for foodservice.

The main benefit of the pouches is that

Pizz'a the Action T

he national launch of Venice Bakery

cooked, they provide a delicious crispy crust

UK’s Free From pizza bases offers an

unlike other gluten-free bases on the market.

opportunity for restaurants and

Available in a range of base sizes from five

wholesalers to seize upon the growing ‘Free

inch to fourteen inches, with plain and

From’ market and enhance their offering to

Italian herb seasoned crusts available, the

customers who are wheat intolerant or on

product takes just 15 - 20 minutes to cook.

dairy-free diets.

The bases come vacuum packed or as a frozen

Venice Bakery’s pizza crusts are free from:

or ambient product from your wholesaler.

gluten, wheat, dairy, soy, corn and egg. The company's secret recipe enables it to create

For more information visit:

bases with elasticity. This means that when

www.venicebakery.co.uk.

TAKE STOCK MAGAZINE 09

FOOD & DRINK ADVERTORIAL

Get Crabby

in the Kitchen! I F you are looking for a low fat, nutritious

In 2005, Blue Star began exporting to Europe.

and tasty addition to your menu that lends

Blue Star offers lump meat, claw meat and

itself to both hot and cold dishes, getting

imperial meat, which is its highest grade

crabby in the kitchen this spring and summer

crab meat handpicked from the two

could help you keep your cool!

swimming fins of its largest crab catches.

Crab meat contains protein, Omega 3 fatty

This meat is white and is packaged with

acids and essential vitamins and minerals

the utmost care to avoid breaking the firm,

and Blue Star’s pasteurised blue crab meat,

chunks that are ideal for crab cocktails

which comes in 1lb eco-fresh pouches and

and salads.

is imported into the UK by Gold Foods, is deliciously versatile.

For a flavour of holidays to come, why not

The flavoursome, firm meat can be used

try this simple risotto recipe

straight from the pouch in salads and sandwiches or in hot dishes such as pastas

For details of stockists call 0800 9875431

Blue Star Crab Lemony Risotto Ingredients Olive oil 3 tbsp Shallot 1, finely chopped Garlic cloves 2, grated Arborio rice 1.5 cups Dry white wine quarter cup Chicken stock 2.5 cups Fish stock 2 cups Mascarpone Quarter cup Butter 2 tbsp Parsley 3 tbsp, chopped Basil 1 tbsp, chopped Lemon juice 2 tbsp Lemon peel 1 tbsp grated Blue Star Jumbo Lump crab meat 8oz

and risottos. It can also be made into burgers

Method

for an unusual take on a menu work horse

█ Heat oil on a medium heat. Add shallot

and in crab pot pies for a taste of summer by the sea. Blue Star is America’s favourite crab meat.

and garlic and cook until soft. █ Add rice, stir for couple of mins before adding the wine. Cook down by half. Stir

The Florida-based company, which

and while stirring add the chicken and

promotes responsible seafood sourcing,

fish stock.

produces more than seven million pounds

█ Cook on medium low heat for 20 mins

of crab meat annually. It is processed at 12 plants throughout South East Asia. Its eco packaging pouches were introduced in 2003 and have saved more than 866

or just al dente. █ Stir in the mascarpone, butter, herbs, lemon juice and peel. Season with salt and pepper.

tons of metal can packaging material. TAKE STOCK MAGAZINE 11

Family Business

Pump up your profits Capitalising on the booming cafe culture trend, Holdsworth has launched a range of premium drinks syrups.

ade by the DaVinci Gourmet brand, flavours that Holdsworth offers include caramel, vanilla,

strawberry, hazelnut and cinnamon together with a premium chocolate mix. After a decade of rapid growth, there seems to be no end to the rise of the cafe culture coffee trend. At present, Allegra estimates that it is growing seven to eight times faster than the British economy. As Esther Trevethick of Holdsworth says: “These syrups provide a real opportunity for caterers to create their own signature drinks. Not only can they ensure you stand out from the competition but they can increase your profits by up to 80% as customers are willing to pay more for a flavoured beverage.” Originating from Seattle, the home of cafe culture, DaVinci Gourmet is an expert in flavour, creating syrups that complement the natural taste, aroma and texture of coffee. With hot beverages being popular all year round, caterers can also create seasonal

Vanilla Shakerato Ingredients

specials with the syrups.

DaVinci Gourmet Vanilla Syrup - 2 pumps

With summer approaching, you can create

Ice - half a cup

a wide range of cool drinks. In addition to an

Expresso - 2 shots

iced flavoured coffee such as an iced caramel frappe, why not consider offering a vanilla

Method

skakerato or a strawberries and cream shake?

█ Half fill a cocktail shaker with ice.

For more information on the range or for recipe suggestions contact your telesales representative. Here’s a couple to get you started. 12 TAKE STOCK MAGAZINE

█ Add expresso and syrup and shake vigorously. █ Strain in to a Martini glass.

Strawberries and Cream Shake Ingredients DaVinci Strawberry Syrup - 2 pumps Vanilla ice cream - 2 scoops Milk - 200ml Whipping cream to top

Method █ Place ice cream and milk in the blender. █ Add sauce and blend.

█ Top with whipping cream.

Star Employee JMP Foodservice’s Rosie Fearnhead is

supported me, including the Haddock Paddock

raising money for CancerCare by taking part

in Sedbergh, which donated the money raised

in StarWalk.

from selling carrier bags, Healthy Life in Skipton

The 28-year-old PA to Sales Director Shaun

and the Cobblestone Café in Grassington.

Atherton has raised almost £200 for the

Our suppliers have also been very generous

northern charity ahead of the 10k walk on

with Whitby Seafood pledging to donate £50.”

May 18th.

The money raised by the StarWalk will be

Rosie, who is taking part in the fundraising

used to support adults and children in North

event with 12 of her friends, had an original

Lancashire and South Lakeland whose lives

target of £100 - with the group hoping to

are affected by cancer.

raise £1200 between them. She has already

Anyone wishing to donate can do so

reached her goal, and with the help of JMP

via Rosie’s JustGiving page or if you are

suppliers and customers she hopes to raise

a JMP customer, you can find a link on

a further £100.

your latest invoice.

Research and Help the Heroes.

Rosie said: “I would like to thank all our

JMP has a history of raising money for charity.

It doesn’t stop there. Chris Milburn,

customers who have sponsored me already.

Last year, Sales Managers Simon Broadbridge

Storeman, is running the BUPA 10k in

It has been really inspiring to see how many

and Andrew Brierley-Jones cycled from The

Manchester at the end of May to raise

people have put their hands in their pockets for

Cutty Sark in London to the Eiffel Tower in

money for the NSPCC.

charity. A few people in particular have really

Paris raising £2000 for Cancer

www.jmpfoodservice.co.uk

Is this Yorkshire's Calling favourite pub? dessert lovers

orth East wholesaler, Tyneside Foodservice, is calling for dessert tasters.

The company took to its Facebook

page last month to look for people to

be part of a newly founded tasting panel.

otal Foodservice customer, The Bull

in terms of accolades. The Three Fishes in

at Broughton, is hoping to be named

Lancashire was recently named one of the

Yorkshire's Favourite Pub in

Top 50 Gastro Pubs in the UK and Northcote

upcoming awards.

was the winner of Lancashire’s Small Hotel

The busy pub, which is part of Ribble Valley

of the Year Award 2012-2013.

Inns, is under the direction of celebrity

Winners will be announced on July 9th

chef Nigel Haworth and has a number of

at the Great Yorkshire Show in Harrogate,

Yorkshire-themed dishes on the menu.

and manager Rebecca Roberts is hoping

Other inns in the group have led the way

that The Bull will take gold.

With a brand new range of puddings on offer, Tyneside is asking customers to "Like" the post for the chance to gorge on the new products. If you are a customer of the company, head over to the page www.facebook.com/TynesideFoodservice now and get a slice of the action.

TAKE STOCK MAGAZINE 13

Mine Hosts with the Most

14 Take stock magazine

CUSTOMER PROFILE

Rochdale couple Simon and Heidi Crompton can legitimately stake a claim for the title of hosts with the most after their pub, The Baum, beat 50,000 other UK hostelries to win CAMRA’s British pub of the year award.

ale and one for real cider and over 30

increased our ale offering in line with the

continental draught and bottled lagers. It

growing demand for real ales.

always has one pump dedicated to a beer

“Since the award, as well as more local people,

from Rochdale brewery Green Mill and

we have had customers who have travelled

another to a beer from neighbouring

from all over Lancashire, Yorkshire and

Heywood brewery Phoenix but the ales it

Cheshire to try us out. We even had a couple

serves are constantly changing. To help its

from Cornwall who were visiting relations in

clientele try its range of beers and lagers,

Bolton but detoured to us first!”

it offers a taster rack whereby they can buy

In adding its congratulations to The Baum,

just a third of pint measure.

Maria Moriarty Eames, of Total Foodservice,

The meat, vegetables and much of the other

says: “We’re delighted for The Baum and

food it serves is locally sourced. Alongside its

offer our congratulations to them. It is

bar menu, it has a specials board that the two

fantastic to see our customers being

s well as beer quality, CAMRA (the

chefs change on a weekly basis and it offers

recognised for their hard work and putting

Campaign for Real Ale) judging

sharing plates of tapas-size menu favourites

themselves and local food provenance on

criteria also assessed atmosphere,

to again let customers sample as much of

the map. By gaining publicity for themselves

décor, welcome, service and value for

what The Baum has to offer as possible.

through awards such as this it is only of

money. Says Heidi: “We’re ecstatic to have

Being next door to Rochdale’s Heritage

benefit to all local food businesses as

won. It’s really thanks to our customers

Museum, which is the site of the country’s

we see more visitors from further afield

because through listening to them and

founding Co-op store, the pub often hosts

turning their attention to the fantastic

working to give them what they want,

tandem events such as historical lectures

hospitality and food provision we have in

we’ve become the pub we are today.”

and also links with the local library so it’s a

the North of England.”

And according to Heidi, what customers

venue for literary evenings. In addition, the

want is a traditional pub serving real ales, real

local Round Table meets there as does a

cider and quality continental lagers - drinks

craft group, a ladies’ group and others.

you cannot buy in your local supermarket

All full-time staff are given cellar training and

- alongside home-cooked food in a fruit

are encouraged to take NVQs in hospitality

machine, jukebox and pool table-free

and catering management. Among the staff

atmosphere that allows for a good chat.

is Heidi’s mum, Pauline, who both cleans and

Says Heidi: “We’re just off the town centre

helps in the kitchen. Heidi and Simon only

and are therefore not part of the weekend

became The Baum’s proprietors just over

pub crawl route. Instead, we’re a destination

seven years ago, although Simon has been

pub. People come for the night to have a

a familiar face there for 20 years, working

drink, eat and talk.”

first as a barman and then as its manager.

The Baum, which is a customer of Total

Says Heidi: “When we took over, there were

Foodservice, has seven hand pumps for real

just two hand pumps so we’ve gradually

For further info on The Baum, which is in Toad Lane, Rochdale OL12 0NU, visit www.thebaum.co.uk. To contact Total Foodservice visit www.totalfoodservice.co.uk

TAKE STOCK MAGAZINE 15

FOOD & DRINK

Egging on Young Diners

If you offer a separate children’s menu, you could do well to include some egg dishes this summer.

op baby feeding experts, Annabel

recommending eggs as an ideal food

Karmel and dietitian Dr Carrie Ruxton,

for mothers-to-be and their babies.

are backing a new British Lion eggs

It is set to be followed by a range of

Scrambled Egg and Tomato Salsa Wrap

campaign to debunk myths around eating

activity throughout the year, which includes

eggs which, according to a new survey, have

advertising features outlining the nutritional

caused many mums-to-be and their babies to

benefits of eggs for expectant mothers and

miss out on eggs’ proven nutritional benefits.

young children in leading health professional

Eggs are now safer and more nutrient-dense

magazines, Community Practitioner and

than ever but in the recent poll of women

Primary Health Care, and in consumer titles

For the salsa:

aged 18 to 44 years, more than half of mums

such as Pregnancy & Birth, Mother & Baby

Olive oil 1 tsp

in the younger age grouping were concerned

and Prima Baby & Pregnancy.

Tomatoes 2 large, de-seeded and diced

about eating eggs while pregnant.

The features will include child-friendly egg

Spring onions, 6 thinly sliced

To kick off the campaign, a new report,

recipes created by Annabel Karmel. In

Red chili Half a small, diced

written by Dr Ruxton entitled 'Value of eating

addition, interactive activity is also set to

Caster sugar 1 tsp

eggs during pregnancy and early childhood',

take place on the Babycentre website. Says

Lime Juice of half

has been published in the Nursing Standard,

Andrew Joret, Chairman of the British Egg

Balsamic vinegar half tsp

Industry Council: “Eggs are one of the

Chives 1 tbsp, thinly sliced

most nutritious foods available and can

Salt and pepper

Ingredients

make an important contribution to the diet of pregnant women and infants but because of the myths that have surrounded eating eggs, many are missing out on their considerable benefits. This campaign is a significant step towards changing the perception of eggs among health professionals, mothers-to-be and new mothers.”

For the scrambled eggs: Butter knob of Eggs 4 Milk 3 tbsp Tortilla wraps 2 small Parmesan cheese 25g, finely grated

Method

█ To make the salsa, mix all the ingredients together in a bowl and chill while making the eggs.

Here’s one of Annabel Karmel’s recipes, which you might like to try for your children’s menu. For more inspiration, visit www.eggrecipes.co.uk.

█ Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture and stir until eggs are scrambled. █ Warm the wraps in a microwave. Put one wrap on a board and spoon half the eggs along one side. Top with salsa and sprinkle with cheese. Fold in the sides, roll up and slice in half. Repeat with the remaining wrap and serve.

16 TAKE STOCK MAGAZINE

FOOD & DRINK ADVERTORIAL

Stock it to ‘em! to the foodservice industry, it’s not the format that the product comes in that’s most important, but rather what goes into it at the start that matters most. Explains Nigel, who trained as a chef under the legendary Anton Mossiman at the Dorchester: “Stocks are one of the cornerstones of a good kitchen, but whilst a good bought-in stock can deliver great taste in a chef’s cooking, a sub-standard stock can equally destroy it.” Having spent 15 years in technical product development after working in some of the country’s top kitchens, Nigel founded Essential Cuisine in 1995 when he couldn’t find a high quality manufactured stock powder that met all of his requirements. Says Nigel, whose company sponsors the North West Young Chef of the Year Competition: “Across our range, we strive to recreate the taste and performance of a kitchen made product, giving the professional chef the

Powder, pastes or always

confidence to focus on the final dish.” All Essential Cuisine’s products are made

kitchen-made - where do you

in the UK in a purpose-built facility,

stand in the great stock debate?

Consortium) Standards and is also approved

With help from Essential Cuisine, Take Stock investigates.

which is accredited to BRC (British Retail and certified for Halal production. Only

Did you know? The first commercial stock cube was made by Maggi in 1908, swiftly followed by the Oxo cube in 1910. Both used salt as a flavour carrier. Today, the majority of manufactured stocks still contain salt to deliver balance of flavour and depth to a dish. When considering buying in stocks, put a variety to the test and check for: █ Make up - yield is the number of litres produced by the pot, enabling you to calculate the cost per litre. Compare stock prices based on cost per litre. Generally, you will need more of a lower quality stock and it’s still unlikely to deliver on taste making it a false economy. █ Appearance - it must look good with a natural colour. It shouldn’t be too cloudy and there should be little or no fat sitting on top. It should also have an authentic aroma and smell of a stockpot

the finest ingredients are used, and flavour

on the stove.

enhancers such as MSG (monosodium

█ Taste - always taste stock when hot

glutamate) are never added. So you think Michelin starred chef Marco

The ranges come in powder, paste or

Pierre White has sold out now that he fronts

ready-to-use variants but none contain

an advertising campaign for ready-made

artificial preservatives, hydrogenated

stock? Should stock, in your opinion, only

vegetable oil, which is a classic bulker, or

ever be a labour of love, produced from

GM (genetically modified) materials, and

scratch in the kitchen?

because they have a natural balance and

Advocates of pre-made stocks, whether

depth of flavour, they have a lower salt

they come as powder, pastes, granules or

content than most of their commercial rivals

ready-to-use, cite time saving as their major

as there is no need to use salt to boost taste.

advantage, along with consistency of flavour

Adds Nigel: “We’re all in the foodservice

and also, economy. Using a good bought-in

business together and provided your stock

stock is the most cost effective way to deliver

is good and based on quality ingredients,

great taste in your cooking, with the stock

it shouldn’t really matter whether you buy

component cost of an average dish coming

it in or make it yourself.”

in at under five pence. According to Nigel Crane, founder of

For the full range of Essential Cuisine

Cheshire-based specialist stock company

products, recipes, free samples and

Essential Cuisine, which markets pre-

information on the North West Young

prepared stock mixes including Halal stocks,

Chef of the Year Competition, visit

sauces, demi glaces, gravy and jus mixes

www.essentialcuisine.com.

(not boiling or tepid). Swill your first sip around your mouth then the second taste will give you the optimum taste profile. Drink water in between stock tastings and taste one stock at a time. Should not taste salty. █ Mouth feel - a good stock should not contain particles or herbs. Your mouth should not feel as if it’s been coated in fat. █ Aftertaste - good stock should not leave an aftertaste nor should it be juicy.

SPONSORED BY

TAKE TAKESTOCK STOCKMAGAZINE MAGAZINE35 17

You make the meal...

...we’ll make the moment Perfect Summer Meals We know you care about the food you serve and so do your customers. In a recent survey up to 85% felt disappointment and 15% of those said that they would not return to an establishment if their favourite sauces were not served.* So by having delicious Heinz sauces on your table you can turn your great meals into moments to remember and ensure customers return time after time.

Perfect Summer Prize To win some wonderful Summer Prizes including 4 x Big Green Egg Barbeques (RRP £799), simply ring 0800 028 7799 to receive your free Summer Sample Pack and 20 Scratchcards for your chance to win.

FOR A SUMMER OF PRIZES

*Source: Consumer Sauces Research, Canadean April 2012, 3000 surveyed T&C’s available on request by ringing 0800 028 7799 or send a stamped addressed envelope to Freepost RTCY-ASAT-EUZT, Clements Ltd, PO Box 10137, Leicester LE41 9GZ

FEATURE

Roll on

summer... The snow has just melted and with an article in this edition about Christmas, it seems as if summer has completely passed us by.

ut, as many of you know, there are hundreds of sporting events, bank holidays and even the school holidays

to look forward to in the coming months. May in particular has two gems to offer up to the hospitality industry. With two bank holidays, and the weather on the turn, this next month could prove very profitable for caterers up and down the country. Similarly June boasts Wimbledon, Glastonbury and Royal Ascot. And don't forget what could be your daddy of them all - Father's Day.

The third Sunday of the month - Sunday, June 16th - is Father’s Day, a time to honour dads and celebrate fatherhood. Your usual Sunday roast offering makes for a perfect Father's Day family feast. For dad’s just desserts, why not try our recipe for marmalade and whisky bread and a butter pudding? It’s a delicious twist on a traditional favourite that’s sure to go down a treat. For a savoury alternative, what could be a more manly option than a hearty beef and beer pie? Work up our recipe to show dad how much he’s loved. By backing events such as Royal Ascot, you could be in for a windfall. Themed events such as Ladies' Day will bring in well-groomed women for a night of fun, food and festivities. The Roebuck in Yorkshire runs a day-long event for the highlight of the racing season, with an award for the best fascinator, judged by milliner Louise Brooks. Showing the races throughout the day,

With two great recipes over the next two

the pub provides food and entertainment

pages, you can make the most of Fathers'

long after the final furlong.

Day and on pages 22 - 34 we have some cocktails to spruce up your summer drinks

Wimbledon also presents opportunities

menus. To see all the events coming up over

to cash in. Offering summer inspired dishes,

the course of May and June, head to our

drinks - such as Pimms and lemonade

calendar on pages 6-7.

- and themed food will impress your customers and also give them something to munch on whilst watching our sporting heroes work their magic.

TAKE STOCK MAGAZINE 19

FEATURE

a Daddy of a dish Marmalade & Whisky Bread & Butter Pudding Ingredients

Method

White bread 8 slices day-old crusty,

█ Butter each slice of bread on

█ Beat the milk, cream, eggs, vanilla, sugar

crusts removed

both sides then spread 4 with 1 tbsp

and whisky together then pour over bread.

Butter very soft 50g

of marmalade each.

Lave to soak for 30 mins.

Seville orange marmalade 4 tbsp,

█ Pop the remaining bread on top to make 4

plus 4 tsp

marmalade sandwiches. Cut the sandwiches

top of the pud and dust with icing sugar. Bake

Milk 300ml full fat

into triangles and nestle in rows in a large

for 45 mins to one hour or until puffy and

Double cream 248ml pot

baking dish. Heat oven to 160°C/140°C fan/

starting to caramelise where the bread breaks

Eggs 3 large

gas 3.

out of the custard. Serve hot or warm.

Vanilla pod seeds of 1 Golden caster sugar 4 tbsp Whisky 1tbsp Icing sugar for dusting

20 TAKE STOCK MAGAZINE

█ Dot the remaining marmalade all over the

FEATURE

Beef & Beer Pie The pie that says: 'I love you' to the man who means the most on Father’s Day. Serves 4

Ingredients For the filling: Onion 1, chopped Celery stick 1 small, chopped Butter 2 tbsp Plain flour 2 tbsp Beef shin 700g, featherblade or stewing steak cut into large chunks Worcestershire Sauce 1 tbsp Beef stock cubes 2 Sprigs thyme 2 Beer or dark ale 540ml can

For the pastry: Plain flour 500g, plus a little extra Vegetarian suet 250g Salt 1 tsp Egg 1, beaten Water

Method █ Heat oven to 160°C/140°C fan/gas 3. In a flameproof casserole dish, soften the onion and celery in the butter. Stir in the flour until it has disappeared then stir in the beef and

Worcestershire Sauce. Crumble in the stock cubes and add thyme. Pour over the beer, bring to a simmer then cover and cook in oven for two and a half hours. Remove lid and cook for another 30 mins to thicken sauce. █ Increase oven to 200°C/180°C fan/gas 6. For the pastry, whizz flour, suet and 1 tsp salt in food processor until there are no suet lumps. Keep motor running and dribble in 1 tbsp water at a time until pastry starts to come together then tip on to lightly floured surface and bring together by hand. █ Roll out half the pastry to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat then pour over some of the

Honour thy Father

the edge with a sharp knife then crimp or

fork the edges to seal.

as the father of the universe.

sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim

█ Bake for 30-40 mins until golden brown and crisp. Reheat the sauce and serve with pie along with some mash and greens.

here are some who believe the origins of Father's Day lie in pagan sun worship.

Some branches of paganism see the sun Since the summer solstice occurs around the same time of year as Father's Day, some people believe the two are linked.

TAKE STOCK MAGAZINE 21

Whisky

Sour The whisky sour is a deliciously smooth cocktail - the perfect accompaniment to any Fatherâ&#x20AC;&#x2122;s Day menu.

22 Take stock magazine

Smoky whisky 50ml Fresh lemon juice 25ml Vanilla syrup 2 tsp Egg white 1 free-range Whisky bitters 2 dashes n Place the whisky, lemon juice, vanilla syrup, egg white and bitters into a cocktail shaker and shake well. n Strain the cocktail into a tumbler filled with ice.

THE TODAY'S GROUP

Stoneleigh

2013

Putting Foodservice First

ith foodservice predicted to achieve a £50 billion turnover by 2017, the Today’s Group

dedicated its annual two day exhibition and

MEMBER OF THE YEAR Winner Regal Wholesale Ltd

BEST GROCERY SUPPLIER Highly Commended in this category, in alphabetical order, were HJ Heinz and Nestle Grocery Winner Tate and Lyle Sugars Limited

BEST IMPULSE Highly Commended Mars Confectionery and PepsiCo Walkers Winner Mondelez

awards bash, held at Stoneleigh Park, Warwickshire, to those working in the industry. In bringing its group members together with over 250 product and service suppliers, Today’s Group's Finance Director John Schofield opened the 'Customers First'

RISING STAR Winner Intamarque Ltd

Highly Commended

Procter and Gamble and Unilever

Sert-MST Plc

of product range, value and support matched the needs of their catering clients.

Showcase Exhibition Exhibitors laid out their stalls to showcase new products and novel services to help group members form better relationships with their foodservice customers. Among

FOODSERVICE WHOLESALER OF THE YEAR

Kimberly Clark

Winner

BEST FOODSERVICE

Lynas Foodservice Ltd Highly Commended W. Wing Yip & Brothers Trading Group Ltd.

Heinz, Nestle, Coca-Cola and Unilever. Some brands brought along celebrity

H.J. Heinz

endorsement for their goodies - among the stars was the darts player Phil 'The Power' Taylor - while others relied on popular

Take Stock at Stoneleigh

product characters such as the Sugar Puff

Your favourite catering publication, Take

Honey Monster to capture attention.

The big bash

Highly Commended Westler’s and Wrap Film Systems Winner HJ Heinz Foodservice for the Best

FOODSERVICE SUPPLIER OF THE YEAR

those there were familiar names such as

Household Winner

event by telling members it was their opportunity to ensure their offering in terms

BEST NON FOOD

Stock, attended Stoneleigh to hand out the

Foodservice Supplier award 2013

BEST LICENSED Highly Commended Diageo and Heineken Winner AB Inbev

latest issue of the magazine and bring you live hourly tweets from the event.

The awards ceremony, held the night before

On your behalf, the team taste tested many

the exhibition, was hosted by Yorkshire-born

new products. A firm favourite were the

BEST SUPPORT SERVICES SUPPLIER

actress and comedienne Debra Stephenson,

refreshing fruity slushes from Snow Shock,

famed for her work alongside Jon Culshaw in

which supplies machines and concentrates

Highly Commended

The Impressions Show and roles in Bad Girls

to cafes and snack outlets throughout the

and Coronation Street. The award

country. Chocolates from Lindt, the Swiss

winners included:

confectioner keen to move into foodservice, went down a treat. Also much sought after

DCS and STL a distributor and IT supplier. Winner Regal Wholesale

were samples of the two new varieties from Burt’s Crisps - Guinness flavour crisps and Levi Roots’ Reggae Reggae spiced crisps! TAKE STOCK MAGAZINE 23

‘‘

We’ve given Kitchen King tasty new look packaging and added even more great value products to the range.

‘‘

Trust Today’s to give you it all on a plate.

For more information on how Kitchen King can help your business call 0844 247 0700 or visit www.todays.co.uk www.savageandwhitten.co.uk www.todays.co.uk

facebook.com/todaysgroup

@TodaysGroup

THE TODAY'S GROUP

Clean up

on profits this spring C

leanliness may be next to godliness but with customers increasingly

Post Service Cleaning

Regular Cleaning Rota Tasks

good standards of cleanliness have never

█ Empty all bins and reline them.

█ Empty and wash the refrigerator,

been more important to maintaining takings.

█ Use an anti-grease cleaner to

checking eateries’ hygiene ‘scores

on the doors’ before deciding whether or not to come in, keeping up appearances and

With its range of cost effective Kitchen King cleaning products and cloths, the Today's Group is working to help you clean up on profits this spring. Here are some of its professional tips for ensuring a clean kitchen.

Getting Started There is cleaning to be done after each service and at the end of each working day, while there are other jobs that need tackling regularly but not daily. Make sure you rota these and have the right products for the right job. Always wear gloves to protect your hands. Ideally, clean with single use disposable cloths. If you clean with re-usable cloths/towels, colour code them for each work station i.e. use a different coloured cloth for cleaning the raw meat station and the salad/vegetable preparation area to avoid cross-contamination. Disinfect each

degrease fryers, griddles and grills. Wipe down and brush to remove any food residue. █ Sweep and mop the floor and warn colleagues you’ve done so by putting up a wet floor sign to avoid accidents.

taking out all removable parts to wash separately. █ Use an anti-limescale spray to remove any build up of scale from sink, taps and floor drains. █ Wash down walls, storage areas and ceilings.

End of the Day Cleaning █ Clean oven and grill, removing grill racks and drip guard. Soak, scrub and allow to dry before returning to the oven. Wipe top and inside of oven with an anti-grease cleaner to remove all surface grease. █ Clean the sinks including around the taps, overflow and drain outlets.

Speak to your wholesaler about the Kitchen King range of colour-coded cloths.

cloth after use. TAKE STOCK MAGAZINE 25

COMING UP IN THE

NEXT ISSUE

In your July/August issue, summer’s here, which means school’s out! Read our inspired feature on how you can boost your business by introducing novel ways to attract hungry families.

You’ll find there’s no need to fish for compliments with our

focus on fish and seafood. From sustainability to mislabelling, fish has been making headlines but it’s also a menu work horse. Learn more and try our tasty catch of the day recipes.

Online we’ll be unveiling our photo gallery. It’s made up of pictures you’ve sent us of scrumptious dishes that you’re rightly proud to have created. While we can’t actually taste them, we’ve enjoyed feasting on our eyes on them and so we’ll be launching our bi-monthly

Feed Your Eyes Award. It will be presented to the sender of the most visually appealing dish, as judged by our Take Stock panel of experts. There’ll be a worth winning prize so get snapping and tweeting now!

As it is holiday time, we’ll be reporting on how you can tap into tourism. You might not think of your location as a tourist destination but you should as there’s not a town or village anywhere in the UK without an attraction. We’ll show you how to open your eyes to the delights of your business’ base to make the most of the ‘days out’ market!

There’ll be a special report on Allegra Food Strategy Forum’s conference on marketing in foodservice. Benefit from the latest thinking on branding, strategy and the use of digital marketing - topics up for debate by some of our industry’s leading experts.

26 TAKE STOCK MAGAZINE

We’ll also be launching our BRAND NEW PATISSERIE SECTION. Inspired by our twitter followers, it’s in homage to all of you who like to finish a meal with a good pud!

FEATURE

uring these tough economic times and with customers’ increasing concern about the origin of their

meals there are challenging times ahead. But with scandal rocking the industry, the tide is turning in the direction of provenance. Official statistics from DEFRA show that the number of people consuming their own fruit and vegetables has increased in recent years, with around five per cent of the food eaten by consumers now coming from ‘free’ sources, mainly kitchen gardens and allotments. There are currently a staggering 300,000 allotment holders throughout the UK with 150,000 on the waiting list. This trend is also starting to impact on the restaurant industry with Total Foodservice customer Northcote in Lancashire and Oxfordshire's Le Manoir aux Quat' Saisons leading the way. With all this in mind, Take Stock reporter and photographer Kat Weatherill visited the

Edible Gardens

award-winning Edible Garden Show. Kat says: "If you want to participate in this exciting ‘Grow Your Own’ boom and have space for a small herb bed or enough land for a full-size kitchen garden, the annual award-winning Edible Garden Show is a perfect place to start. "Now in its third year, held at the beginning of the growing season in March, it is bursting with inspiration. The event has gone from strength to strength as the ‘Grow Your Own’ (GYO) trend takes a firm grip on the nation." TAKE STOCK MAGAZINE 27

he show consists of exhibitors

(Cardamon) with its beautiful edible gingery

theatre, there were interactive demonstrations

displaying and demonstrating

leaves, Wasabi (Japanese horseradish) with

and talks from TV chef Rachel Green and

innovative products and ideas,

its delicious sweet spicy flavored root and

nutritionist Wendi Jarrett.

including alternate ways to harvest your own

Acmella Oleracea (Electric Daisies) delicate,

As a busy chef or restaurateur you may not

crops of fresh, healthy produce. If you have

pretty, yellow ball-shaped flowers that have

feel you have the time or space to grow all

limited space or skills, you can begin with

a citrus taste but zing like popping candy in

or any of your own produce, but a visit to the

growing various micro leaves e.g.

your mouth to add an unexpected tingling

show may inspire you seek out local growers

red-stemmed radish with a spicy peppery

twist to a dessert!

and farmers, find British Beekeepers

taste, dark purple basil and celery leaf with

In addition, if you want to take your garden

Association members to supply you with

lemony undertones, all from seed on a

to table ideals of self-sufficiency to another

local honey, or possibly commission

kitchen windowsill with no soil required.

level, there is also a small holders marquee

allomenteers to grow for you?

They are all ready to harvest in seven to

with breeders of pigs, goats, sheep and

With more and more customers investigating

fourteen days, year round. If you have outdoor

chickens at hand to advise.

their plates, you can position yourself as an

space, you could just nurture a simple planter

The garden theatre and the ‘ask the experts’

expert and join the food revolution that is

filled full of ready-to-use herbs - it’s that

stand allows you to learn from experienced

taking the nation by storm.

simple. If you are a little more adventurous or

horticulturalists and find guidance, if this is

have access to a greenhouse, then you can

your first foray into GYO. This year the

now buy amazing edibles as seeds or plants

experts included TV botanist James Wong,

The show will be moving next year

from James Wongs’ range for Suttons Seeds,

former Gardeners' World presenter Alys

from Stoneleigh Park, Warwickshire,

allowing you to establish your own flavour

Fowler and Gardeners' Question Time

to Alexandra Palace, London, from

trail. These include Eletteria Cardamomum

panelist Bob Flowerdew. In the cookery

28-30 March, 2014.

28 TAKE STOCK MAGAZINE

FEATURE

...now it's your turn We scoured the land of Twitter for GYO tips and came up smelling of roses. Janey Stewart of At The Garden Gate gave us her five top tips for easy growing in a small space. Janey, who is married to a chef, has been growing vegetables to order for a number of years.

Here is what she has to say...

Hanging baskets

Carrots

Go Micro

Use hanging baskets for growing strawberries. They will look fantastic once they start to flower, and as long as you keep them well fed and watered during flowering time, those juicy fruits will be abundant from May to July, depending on the variety. Even the small and delicately flavoured woodland and alpine strawberries will happily grow in this way.

Old wine boxes are great for growing carrots in. If you want a shorter, neater variety then choose something like Chantenay. These carrots are very sweet, and can be harvested in a matter of weeks as micro vegetables. Better still, you could grow a quick crop of radishes in the rows between the carrots; Black Spanish Round is a great variety, as is the classic French Breakfast.

Grow micro leaves in ice cream boxes. All you have to do is line the empty boxes with cotton wool pleat, wet it, and grow leaf beets on it. As they are going to be harvested in around a week or so, all you have to do is keep them watered and then when your crop is finished, empty out the cotton wool and start anew. There are loads of seeds that can be used for micro leaves these days, and the magenta stems of the beets and kales look fantastic.

Grow Herbs Choose fast growing varieties like parsley, chervil and chives. Once cut, they quickly come again and only need water not feed. And as they don’t need a large area to grow, they will happily sit on windowsills in old olive oil cans.

Salad

www.atthegardengate.co.uk

Have loads of blue mushroom boxes left spare? As long as they are kept moist when they are growing, salad leaves can be easily grown in them. They will grow anywhere, as long as it’s not too hot. If they are grown in the shade then that’s even better. Old varieties and classics are great for the plate, such as Marvel of Four Seasons. TAKE STOCK MAGAZINE 29

We Grill There are several things that strike you about Lisa Allen, firstly that she became executive chef of the Lancashire-based Northcote at such a young age and secondly, that she is a she.

isa has been making waves in the

After successfully retaining the Michelin star

industry for some time now. She

that Haworth had gained, she was one to

joined Michelin starred Northcote

watch and you could. Lisa appeared on TV's

in 2001 to work under Nigel Haworth. Just

Great British Menu in 2010, reaching the

three years after joining the Lancashire-

final and presenting her dish to Prince

based hotel, at the age of 23, she was placed

Charles. Her star shone bright.

in overall charge of the kitchen.

We interview this leading light of hospitality...

30 TAKE STOCK MAGAZINE

What is the most nerve-racking moment you’ve had in the kitchen? For me, it has to be when you step foot into the kitchen on your first day. At that point everyone is looking at you to see if you are good enough.

Do you have any tips for chefs looking for new menu ideas? I would say you have to educate yourself by researching new products and ingredients. Dining in other restaurants also helps you to experience different styles of food.

What do you look for in new staff? Someone who is passionate about what they do and keen to learn new things. For more senior staff, the knowledge to educate others in the team.

Do you have any interview tips for aspiring young chefs? Research the workplace you are going to. The biggest thing is to be yourself and ask questions to show you are keen.

Looking back on your career, would you do anything differently? No - I fell in love with cooking and it took me on an incredible journey. It’s something I love to do day in day out. In this industry there is always something new to learn and every day is a school day.

As someone with a shellfish allergy, do you find your menu ideas take into account others who cannot eat certain foods? It makes you more aware and when guests book into the restaurant that have allergies, we make sure they have the same experience as everyone else.

Apart from culinary talent, what skills do you think modern day chefs need to thrive in such a cut-throat industry? Maybe computer skills, everything is modernising. Management skills, if you

What’s on this year's planting list for Northcote's kitchen garden? Northcote is changing over the next 12 months, with a new kitchen, renovations throughout the property and 14 new garden bedrooms in the grounds. The garden will be transformed and the working garden will be altered offering many new herbs, fruits and vegetables. We are looking at different heritages to see where vegetables come from and unusual ingredients.

Who do you find inspiring? Angela Hartnett - a talented female chef at the top of her game. She works incredibly hard and it is very inspiring for the younger

are running a large kitchen.

generation to see that all the hard work and

How important do you think provenance is in modern professional kitchens?

pays off.

It’s our philosophy here at Northcote to bring some of the North West’s unique hand-reared or grown produce to the plate.

determination you put into the industry

Who is your favourite chef? Tom Kerridge - a guy with a massive heart and an outstanding chef.

of how much hard work, passion and effort

Aside from Northcote, where is your favourite place to eat?

goes into growing and rearing produce, when

I had an amazing meal at Alinea in Chicago,

I also think it gives chefs a great understanding

they see them in their natural environment. It can also give you ideas for new dishes.

We know you forage some of the food you cook, do you think it is time for chefs to go wild, wellies in hand?

also in the Hand and Flowers in Marlow outstanding food with a lot of love.

Out of the awards you have won, which means the most? My Acorn Award in 2007.

I think everyone should experience foraging, to pick local grown, wild ingredients, to inspire new dishes and to realise there are a lots of ingredients out there on your doorstep. TAKE STOCK MAGAZINE 31

Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire. Virgil

Drink some Sunshine Nature’s beginning to show her true

From hedgerow to parkland and heath to allotment

bounty now that the warmer weather

blossom. It might be a common species but familiarity

has enabled her to re-stock the pantry! It’s a great time to forage for free food for your menu and you needn’t look far for a traditional seasonal favourite.

as well as waste ground, the elder tree is coming into shouldn’t breed contempt as there’s nothing to rival a chilled elderflower cordial to cool and comfort on a balmy day. It’s the sweetness and promise of British summer in a glass. Pick a carrier bag’s worth of delicate, aromatic elderflowers to try the simple cordial recipe opposite. Once made, you can mix it with Champagne for a celebration. A few teaspoons will add a sunshine flavour to your sorbets, ice creams, summer puddings, gooseberry fools and fruit crumbles or alternatively, use it to marinate chicken breasts. You can also make a great summery salad dressing by mixing your elderflower cordial with white wine vinegar, a touch of mustard, salt, pepper and light olive oil to create a vinaigrette.

32 TAKE STOCK MAGAZINE

FORAGING

Elderflower Cordial to make 1.5 litres of cordial

█ Add the flowers and return to

Ingredients

the boil then remove from the

Cold water 1.15L

█ Put the sliced fruit into a large

Granulated sugar 1.35kg Elderflower heads (washed) flowers from 15-20 Lemons 4, thinly sliced (as an alternative you can use 2 lemons, 1 lime and 1 orange all thinly sliced) Citric acid 30g (available from chemists)

Method █ Wash the Elderflowers, remove florets from the Elderflower heads

heat immediately. bowl, add the citric acid and pour in the hot syrup and flowers. █ Stir well then cover loosely for 24 hours. █ Strain through a muslin cloth, then pour into sterilised bottles and seal. (Glass bottles can be sterilised by placing in a COLD oven, turn the heat to 160 degrees C, once the temperature of the oven reaches 160c, remove and allow to cool.)

using a fork (avoid adding stems or leaves to the mixture) █ Put 1.15 litres of water and the

Your cordial will keep well for at least three months.

sugar into a pan, dissolve the sugar before bringing to the boil.

TAKE STOCK MAGAZINE 33

GROW YOUR OWN

MOJITO Mint is very easy to grow and care for; you can just put the plant in a tub next to your

Limes 1½ cut into wedges Fresh apple mint leaves 20 Granulated sugar 2½ tsp Ice a handful White rum 65ml Soda water a splash of, to taste Fresh mint sprig to garnish

kitchen door. Many people can be scared

n Place the limes, mint and sugar into a sturdy

off by the idea of growing ingredients, but

highball glass and 'muddle' or mash with the

mint is an easy one to start with. Apple mint

end of a clean rolling pin, to bruise the mint

in particular would work very well as a Mojito

and release the lime juice.

ingredient, but if you can’t get your hands on

n Add the ice and pour over the rum.

that variety then spearmint works just as well.

n Add soda water to taste and stir well. n Garnish with a mint sprig and serve.

34 TAKE STOCK MAGAZINE

VEGETARIAN SPECIAL

Vegging Out!

- Embrace National Vegetarian Week and you could see your profits soar

National Vegetarian Week falls between 20th and 26th May. With recent meat scandals and the benefits of a vegetarian diet being widely reported, the demand for vegetarian food is on the rise. Copyright ÂŠ The Vegetarian Society 2004

Take stock magazine 35

Did you know? McDonalds opened their first full vegetarian restaurant in India last year.

% 70 OF THE WORLD’S

VEGETARIANS ARE INDIAN

Why not get a slice of the

The rise of vegetarian restaurants is

action, and go all out veggie

food. Damien Davenport turned his food

testament to the popularity of vegetarian

with a full vegetarian menu

business around by going all-out veggie.

or add a few select

capitalised on the demand for meat-free

His Manchester deli was failing so he

vegetarian specials?

dining and opened his vegetarian restaurant

turning a profit. Covers grew from 15 a day

Meat eaters like to try vegetarian food and

around. This time last year money was so

the number of people calling themselves

tight I was on the verge of losing everything.”

1847 on the same site and soon started

egetarian food is on the rise with nut

to 50 and Damien now plans to open a

roasts, stuffed peppers and other

chain of the restaurants. Says Damien:

bland dishes being a thing of the past.

“I can’t believe how quickly it has turned

‘vegetarian’ is constantly rising. Vegetarian food is exciting, flavoursome and offers a

The Vegetarian Society offers help to all

real change.

businesses wanting to improve their provision for vegetarians. The Society is helping businesses promote National Vegetarian

after it was found to have been infiltrated by hundreds of meat eaters. █ British research shows that a child's IQ predicts his likelihood of becoming a vegetarian as a young adult. You guessed it: the smarter the child, the more likely he'll eventually shun meat. (Editors note: there are of course exceptions to every rule!) █ There are varying degrees of vegetarianism. The strictest of vegetarians not only steer clear of all forms of meat, they also avoid all animal products, including honey (bees are often killed in the production of honey), and foods which might contain traces of animal products, such as bread baked in buttered tins and sugar to which bone charcoal has been added (to make it white).

Week by supplying free promotional packs that include a poster and flyers. Go to www.nationalvegetarianweek.org for further details and to register for a pack. For further help and advice on catering for vegetarians, visit their website www.vegsoc.org.

36 TAKE STOCK MAGAZINE

VEGETARIAN SPECIAL

Wild Mushroom Stroganoff with Herb Crumb Topping Ingredients

Method

Potatoes 675g peeled and cut into chunks

█ Boil or steam the potatoes until tender. Drain and return

Milk or soya milk 150ml Fresh mixed herbs 1tbsp finely chopped Butter or margarine 40g White mushrooms 450g assorted, roughly chopped Garlic 2 cloves, crushed Double cream 150ml Breadcrumbs 50g fresh white Fresh herbs 2 tbsp finely chopped Salt and freshly ground black pepper to taste

to the pan. █ Heat the milk, pour over the potatoes and mash well. █ Stir in the herbs and season to taste.

█ Melt 15g butter or margarine in a pan. Add mushrooms and garlic and cook gently for 5 minutes. █ Stir in the cream, season to taste then heat gently - cover and keep warm. █ Melt the remaining 25g of butter or margarine in a pan and stir in the breadcrumbs, herbs and season to taste. █ To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the mushroom sauce over the top, and finish with the topping. █ Toast under a hot grill until golden brown. Copyright © The Vegetarian Society 2004

TAKE STOCK MAGAZINE 37

BUSINESS BOOSTER

Jingle Tills: Plan now for a Christmas that’s no turkey

It used to be that come

Chasing the Christmas Coin

December, you could ring

Depending on what type of business you

up between 20 to 30 per cent of your annual turnover without too much effort.

hances are, when it came to last Christmas, you found yourself working harder for less. So, how

can you ensure that this year’s festive season is a cracker rather than a turkey? According to industry experts, it’s all in the planning and that planning should begin now. While no one really wants to see any sign of a Christmas tree or the teeniest glint of tinsel until British Summer Time Ends in October, there’s nothing stopping you from doing your groundwork in the interim.

38 TAKE STOCK MAGAZINE

have, you may not necessarily regard yourself as the classic all singing, all dancing Christmas party venue, but perhaps it’s time to look again at what you can bring to the festive table. In other words, can you step up your offering to boost your Christmas takings? In this year’s Good Food Guide, the editor’s choice for the best café in England is Food by Breda Murphy in the Lancashire village of Whalley. As mum to four young children, proprietor Breda Murphy works to keep only day-time business hours but come Christmas, she opens on a number of evenings to serve a festive dinner menu.

These are eagerly anticipated and fully booked by her loyal customers, as are other evening events she hosts throughout the year to celebrate such as St Valentine’s Day and St Patrick’s Day. You too may have a café that keeps day-time hours but that’s not to say you can’t follow in Breda’s footsteps. After all, you have regular customers who trust and appreciate your food and premises and would most likely buy in to an evening event at which they could share your dishes and ambience with family, friends or work colleagues.

BUSINESS BOOSTER

et a date in your diary now. It could

which is followed by guests tucking into

coincide with your town’s Christmas

the food whether it’s party canapés they

lights switch on, which you will be able

can copy at home or a show stealing

to find out by telephoning your local council

chocolate log that they can recreate to

or contacting your local Chamber of Trade,

take centre table on Christmas Day. It’s

which may be planning some late night

about giving potential customers some

shopping extravaganza.

added value (why not greet them with a

Use time now to formulate your plan so that

glass of mulled wine on the house to get

you’re ready to put out table and/or counter

off on the right foot) and a choice, while

flyers detailing your extra opening(s) and are

consolidating your reputation and upping

confident to talk to your customers about it

your December takings. Now is the time to plan for such an offering

come October. It’s also important to ensure that staff used to working day-time hours

With more people having to put their hand

so that any printed literature advertising it

are on board to work late on the odd

in their pocket and pay to be part of their

can be prepared and ready to deliver come

occasion. To make your event a success,

works’ Christmas do, they want to be sure

autumn, your website updated and a strategy

they must be happy to support you. Giving

of a good time - of doing something they

drawn up for contacting local

employees time to get used to the idea,

want to do. Make a party piece out of

companies by telephone,

along with the promise of a little extra in

something you’re good at and target

e-mail and social media.

their pay packet, is usually all it takes.

colleague groups within local companies

Party Pieces

you believe would most appreciate it. It may be that you have an interest in beer

One man’s idea of fun may be another’s

or wine and could plan a Christmas wine

idea of torture and now that the days of big,

tasting evening, or beer and food matching

corporate Christmas parties on the company

night on your premises.

with dinner, dancing and games are almost

You or your chef may be confident enough

extinct, could you step up to the plate with

to host a festive cookery evening to

an alternative?

demonstrate festive dishes in the making, TAKE STOCK MAGAZINE 39

BUSINESS BOOSTER

Polenta with fig and red onion relish and goat's cheese With Christmas at the top of the menu this month, we thought we would serve up a canapé. This dish, which can be served hot or cold, was taken from Vegetarian by Pippa Cuthbert and Lindsay Cameron Wilson. It is available to buy from newhollandpublishers.com costing just £12.99.

Keeping to a Theme Essentially, your business is what it is and the key to a profitable Christmas - that will also serve you well into the New Year - is to be your best within your comfort zone. Your customers already have certain expectations of you in terms of the sort of food they expect to see on your Christmas menu and the sort of decorations they expect to appear. Keep to character rather than experimenting and stretching yourself. After all, Christmas is a time for traditions. However, if you have been persuaded into going the whole hog this year with some party theme nights, you really ought to be making firm, final plans. Any bookings for costumes, ice sculptures, ice rinks, snow machines, cabaret style vocalists, bands and table magicians for your ‘Magic of Christmas’ nights should be a priority as the best go first. As Christmas is a time when people like to glam up, you might like to jump on the bandwagon of cruising’s popularity and offer a ‘cruising Christmas’ theme with you as the captain of your ship, welcoming guests to a festive gala dinner followed by cruise ship style entertainment. The Rendezvous Hotel in Skipton, North Yorkshire, tried it last year. It proved a huge success, according to the hotel’s proprietor Karen Weaving. Says Karen: “We’ve been doing party nights for donkey’s years and we just thought we’d do something a little bit different. We had a full cabaret, quizzes and made use of our pool and spa. It was just the ticket!”

Festive Fayre At no other time of year does food assume greater importance than at Christmas. Of finalised menus, says Maria Moriarty Eames, of Total Foodservice: “We find maybe five per cent of our customers have been sorted since Easter, another 15 per cent are keen to get menus sorted around late summer and the majority are a matter of a few weeks before Christmas. 40 TAKE STOCK MAGAZINE

Makes 20-24 “The industry as a whole seems to be very slow to start promoting their Christmas offers. Somehow the producers and manufacturers haven’t caught on that to maximise potential sales they need to have their Christmas promotions sorted by Easter at the latest, to allow wholesalers like us to promote them well in advance of our customers formulating their menus.” But when it comes to your food, the advice of demonstration chef Phil Leverington, who also runs restaurant consultancy No

Ingredients Vegetable stock or cold water 1 litre Polenta or coarse maize 250g Salt 1 tsp Dried oregano 1 tsp, optional Olive oil 1-2 tbsp Fig and red onion relish Goat's cheese 75g Freshly ground black pepper

Method

Reservations, which works throughout the

█ Bring the stock to the boil in a large

country helping food businesses boost their

saucepan. Combine the polenta, salt and

profitability, is to keep it simple. Says Phil:

oregano then quickly whisk them into the

“People generally like well prepared food,

boiling liquid. As soon as it comes to the

sourced locally, served to them hot and

boil again, reduce the heat and exchange

fresh from the kitchen.

your whisk for a wooden spoon. Simmer

“Plan a menu that you know you can achieve

the polenta, stirring regularly, for about

without some in the party having to wait much

10 minutes or until thick and porridge-like.

longer than others for their food or which

Be careful as it will splatter volcanically.

comes cold or over done or not as described.

█ Line a baking tray with parchment

Don’t overstretch your kitchen and

paper and quickly spread the polenta

equipment. Plan to provide good food and

evenly over it so it is no more than 1cm

good service, which is primarily what

(½in) thick. Use a dampened pallet for

customers wish for at Christmas, and with

at least 30 minutes. (The recipe can be

that, you can keep those customers coming

prepared up to two days in advance to

back throughout the year.”

this stage.) █ Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side. █ Place the polenta rounds on a serving platter. Put a dollop of fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper. Serve warm or at room temperature.

BUSINESS BOOSTER

Cash in on Corporates! When you think of corporate hospitality, major sporting events or lavish entertainment springs to mind.

onâ&#x20AC;&#x2122;t be lulled into dismissing this huge growth area. For many venues, the ability to host conferences,

events and meetings can be lucrative and relatively simple to organise. Market intelligence provider Keynote estimates that the corporate hospitality industry will increase by 8.5 per cent to a value of 1.34 billion by 2016. With this is mind, there is a huge opportunity for hotels and other venues to tap in to this market. You donâ&#x20AC;&#x2122;t need a stylish venue, over the top entertainment or super stars - just think outside the box and utilise your current facilities.

HOSPITALITY INDUSTRY WILL INCREASE BY

% 8.5 TO A VALUE OF

1.34 BILLION by 2016.

TAKE STOCK MAGAZINE 41

Drum up business with broadband

Ask yourself the following ? n Is your broadband too slow for

your business needs?

n Does your broadband slow down

at peak times?

n Are you being charged for your

static IP address?

n Do you have to pay for a security

licence every year?

n Do you get business level

broadband support?

n Do you pay extra for Line Rental? n Do you have Unlimited calls?

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! Research found that 70% of SMEs surveyed found their domestic broadband package too slow for their everyday business needs and of those, 6% experienced technical 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

BUSINESS BOOSTER

The recent growth in mobile working provides a massive opportunity. Many business people require meeting rooms to rent, somewhere to access wi-fi or a quiet area to make a phone call. This not only provides income opportunity itself from renting a room but in many cases refreshments or meals will be required. If you are a hotel it also provides the potential for an overnight stay. The recent growth of Regus centres shows there is a real need for flexible, accessible meeting rooms. As Managing Director Steve Purdy notes: “Approximately two fifths of Britain’s workers now work half the week or more at locations other than their employer’s main office. Mobiles, tablets and cloud technology make this possible, but workers still need access to office-type facilities - even if it’s just for 10 minutes to print, email, think or meet a contact.” With this in mind, as a hotel, coffee shop

Diversification One hotel that embraced diversification

Here are Take Stock’s top

and tailored their offering towards the

tips for catering for the

corporate client is the Coniston Hotel in

business customer:

North Yorkshire. Originally just a hotel, the venue soon made the most of its estate setting in the rural Yorkshire Dales and started to offer corporate events and activities. Today, the hotel offers clay pigeon shooting, a Land Rover experience, archery, target golf and fly fishing. It also has a falconry centre. Marketed as the perfect addition to any meeting or event, the activities are offered individually as team building, client away days or staff rewards. In addition to revenue generated by the specific activities, the hotel also benefits from increased room and restaurant bookings as guests require overnight accommodation or meals during the day. This is in addition to money generated from refreshments such as hot drinks, sandwiches and cakes.

█ Market your services - if you have rooms to offer or welcome business people meeting at your establishment then shout about it. If you have conference facilities then promote them. Register with generic corporate hospitality websites and market your business locally. █ Look at gaps in the market - no one else offering meeting rooms locally? Why don’t you? █ Get your wi-fi right. One pub owner recently noted, it is almost as important to provide a high quality wireless internet service, as it is to serve beers at the right temperature. █ Get your food offering right and

or pub, if you provide free wi-fi and

capitalise on the fact that business

office-type facilities, you could adapt

people will require snacks, meals

your offering slightly and tap in to this growing market.

and drinks. █ If you haven’t the facilities to cater for corporate events and activities then link up with local companies that do. You could partner with your local golf club or spa to offer business guests that added extra. Or for something a bit different, source hot air ballooning, caving or mountain biking. █ Hire appropriate entertainment if needed. Many companies will run themed evenings at your hotel for example. Think casino evenings, tribute acts, murder mystery evenings and race nights.

TAKE STOCK MAGAZINE 43

0845 017 6597

The

Stock Exchange

Financing Eileen Hirst

a small business W

hether you are a start-up business, an established one seeking additional finance or

a business looking to invest in equipment or stock, securing finance is tough - but not impossible. Take Stock looks at the options available. The credit crunch, double dip and potential triple dip recessions have made it notoriously difficult to borrow money. Figures out this month show that net lending decreased by £2.4 billion in the last quarter of 2012, which Dr Adam Marshall, Director of Policy and External Affairs of the Chamber of Commerce, says is 'disappointing'. This is especially the case when you consider that the latest Bank of England Credit Conditions Survey confirmed that small firms continue to be left out in the cold. The BBA, the voice of banking and financial services, says this is to change in 2013, “banks recognise the key contribution that businesses make to the UK economy which is why they are implementing initiatives on finance mentoring, offering an appeals process to re-assess declined business finance applications and working with alternative finance providers to provide greater access to appropriate products and services for all businesses, at each stage of their life cycle.”

So what are your options if you need cash for your business? Use your own money Invest your own savings or get a mortgage or second mortgage. You could sell your own possessions or assets. The advantage of using your own money is that it keeps you in control and only having to manage your own expectations - not your investors. TAKE STOCK MAGAZINE 45

The Stock Exchange

Borrow from friends and family This should give you better terms than a bank, but may place tensions on your

premium of two per cent a year on the

Based on an auction basis, businesses

outstanding amount of the bank loan.

perceived as less risky or particularly attractive can secure better deals.

relationships. If you go down this route,

Outside Investors

ensure you have a Business Loan Agreement

This method of raising finance, where you

drawn up.

issue shares to outside investors, means you

Go to your bank An overdraft or a bank loan is the most common way for businesses to generate extra income. The advantage of a business overdraft for finance is that it’s flexible and

can often attract their advice and expertise too. The downside is that your share of the business and its profits will be lower. Investors may also want control how you manage the business.

Grants Call your local Business Link, Chamber of Commerce or other local development agency to see if they have grants available. Businessfinanceforyou.co.uk allows you to search for funding based on location, sector and stage of growth. This site includes listings of banks, venture capital funds, business

interest is only payable on the amount you

New models of business funding

are overdrawn. The downside is that you

One of the by-products of the funding gap

an expert who advises people on starting up

is the emergence of new models of business

in business. In her book, “Step-up, Start-up

funding such as borro.com which advances

and Stay-up! (In Business)", she makes it clear

cash against valuable personal assets.

that, “whilst the government does help small

Terry Voce, founder of A&T Food Services

businesses to start-up, it does not tend to be

found the borro model quick and convenient.

with grants, cash or loans, particularly at the

Needing cash to start his business, he raised

“idea” stage of starting a business. Finance

£12,000 against watches, gold, diamond and

for start-ups is particularly difficult to come

silver within 24 hours of applying. Says Terry:

by and often expensive. Government agencies

“There was none of the hassle I would have

now often help by giving advice and organising

can pay higher interest rates than bank loans and the bank can ask for repayment at any time. Bank loans allow you to budget for repayments more easily but there is no flexibility - you could be paying interest on funds that you’re not using - and you may have to offer some sort of security.

Small Firms Loan Guarantee

angels and Government grants. Eileen Hirst is

experienced if I had gone ahead and applied

workshops and training in business skills,

This scheme allows you to get a bank loan

for a bank loan."

particularly in developing a business plan.”

without giving personal guarantees - the

Market invoice is another alternative. This

It is a good business plan that can then help

Government acts as the guarantor. You only

improves cash flow and removes the need for

you secure finance as Eileen explains, “any

need to finance security to cover 25 per cent

working capital by letting you borrow against

potential lender will want to see a plan of

of the loan - the Government guarantees

the value of invoices. Funding Circle is an

what you are going to use the money for.

the remaining 75 per cent. In return for the

online platform that puts small business in

Your business plan will be checked against

guarantee, the government charges you a

touch with investors who will lend money.

the lender’s specific criteria.”

46 TAKE STOCK MAGAZINE

BE AT THE CUTTING EDGE OF KITCHEN TECHNOLOGY

Lazy puns aside, a chefâ&#x20AC;&#x2122;s knife is often one of his most useful and prized pieces of kitchen equipment.

BG BOYS TOYS

A well-made knife, treated with proper care, can be with you for decades, and can significantly reduce preparation time and the risk of injury. The variations in style are almost boundless, and can very often come down to simple preference as expressed by the chef. There are, however, several factors which seem unequivocally to affect the overall quality of the knife. We asked our Twitter followers to suggest their favourite brand of knife and were overwhelmed by the number of responses, as well as a few insights into what makes the perfect knife for them. Clearly, the balance of the knife is high on chefsâ&#x20AC;&#x2122; list of priorities and, short of balancing everything on the market delicately on your index finger, there are a few indicators which can be used to identify whether or not a knife is likely to be well-balanced.

TAKE STOCK MAGAZINE 47

AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS

PROFESSIONAL STRENGTH FOR PROFESSIONAL CLEANING. www.scjprofessional.co.uk For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com

TOP

If not properly cared for, however, the lack of a tang and bolster could make the knives liable to breakage, to potentially bloody effect. Beyond these mechanical concerns, other features of the knife are largely cosmetic, though they do carry some functional benefits. Ceramic blades, for example, stay sharp for significantly

BRANDS according to our Twitter followers

longer than their stainless-steel Of primary

or carbon-steel counterparts, but

concern is the

run the risk of being broken if used

length of the tang.

improperly. On the other hand, the

This is the portion of the knife contained within the handle, and each length represents

softness of carbon steel allows it to be ground to a much more acute angle, resulting in a far sharper knife.

different advantages and disadvantages. Full tang (as opposed to partial tang)

You might also consider the shape of the

introduces significantly more weight to

blade. Historically, French and German

the handle of the knife, which is often

styles have dominated the market, with a

very light compared with the blade.

curved blade perfectly suited to a rocking

This brings the centre of mass of the

motion whilst chopping. Recently, however,

knife closer to the hand, which allows

Japanese-style blades - which are far

the chef more control and flexibility when

straighter - have risen astronomically in

chopping and slicing. It also improves

popularity. Ultimately, this distinction

the durability of the blade, allowing it to

boils down to the way you chop your

cut through harder materials with a lower

veg, and whether you think one style is

chance of breakage.

more attractive than another.

A clear favourite brand amongst our

With proper care, almost any knife

followers was Global Knives, who opt,

suited to your specific needs and

instead of a full tang, for a hollow handle

preferences can last for years on end

filled with the exact amount of sand

and, as demonstrated by our effusive

required to achieve what they consider

Twitter followers, can come to be

to be the perfectly balanced knife.

one of the most important tools

The benefits regarding control are

in your culinary arsenal. Just

clear, but what of the risk of breakage

remember to do your research

when confronted with more resistant

before investing!

materials? Partial tang knives are

1 2 3 4 5 6 7 8 9 10

W端sthof Ikon BlackRock Global Kai MAC F.Dick Kin G端de Chroma I.O. Shen

TOP

10 CHEF'S KNIVES

(The Independent 2012)

known for being significantly less durable than their full tang competitors, but Global Knives appears to mitigate this disadvantage by grinding the knife edge to a much more acute angle than the standard bevelled edges of most Western knives. This improvement in the sharpness of the knife should mean that less force needs to be applied when cutting.

1 2 3 4 5 6 7 8 9 10

Kyocera Ceramic Naifu D67 ProCook Classic Joseph Joseph Kai Global Lakeland Select Sheffield Veritable Sabatier Welch

TAKE STOCK MAGAZINE 49

FOOD FOR THOUGHT

And finally...

What’s in

a name? ‘Lightly-toasted granary loaf with creamy butter

poetic menus, or to be told in the simplest terms exactly what I’m ordering. In menu

farmhouse cheddar,

and simplicity, and choosing the right one

writing there is a place for both floridity

hand-selected by our

can do wonders for your bottom line. This

specialist cheese experts'

about making sweeping socio-intellectual

itting as I am in the Take Stock offices at 9am, without so much as a pretend chocolate bar from Miles’ tuck drawer

to sustain me, it’s fair to say that I would do most things (some illegal) in order to get my hands on whatever was just described. Adjectives like ‘lightly-toasted’ and ‘creamy’ help me to imagine the texture and taste of the food. Describing the provenance of the cheese and its method of selection assures me of its quality. In fact, it’s fair to say that I have been completely distracted from the fact that what I would receive, were I to order this in a cafe or restaurant, would be a kind-of-posh cheese toastie. In all matters of communication, however, it is important to know your audience. What they want, need and understand is vital when describing the food you intend to sell to them. There are people who consider ordering a ‘venti americano’ - a slightly embarrassing waste of time when, really, they’d be happy with a large black coffee. Similarly, the plasterer’s apprentice sent down to your cafe with a lunch order for 20 isn’t necessarily going to care which breed of pig goes into your artisan chipolatas. He wants a vast number of sausage and egg butties (with brown and red) and he wants them quickly.

50 TAKE STOCK MAGAZINE

want - to have my appetite teased by your

and delicious West Country

or a cheese toastie?

Can you spot the difference?

It may seem as though I can’t decide what I

isn’t to say, of course, that you should go judgements about your customer base: if you get it wrong, you run the risk of alienating or offending your regulars. A good place to start would be to analyse the kind of business you do. If your customers enjoy sitting and spending time examining the menu, you might consider going into more detail describing the food you offer. On the other hand, if you run a quick-turnaround takeout-style establishment, your customers aren’t going to want to spend time working out what the menu means. Most importantly, you should talk to your customers - get on social media platforms and find out what they want. Do they care about the provenance of your ingredients, or how you’ve cut your carrots? If so, include this sort of information in the menu. Try not to slip into the land of awful cliché, however. Unless your ‘lively spiced chicken’ is actually still pecking around on the plate, it’s probably best to go with ‘chicken, marinated in...’ whatever spices you’ve happened to use. The important thing is to further inform your interested customers, not to try and make your food seem more exciting than it is. Hopefully, what appears on the plate before them will speak for itself.

Foodservice best sellers to

GROW your biscuit sales... Code Product

Size

13563

CADBURY MINI FINGER PORTION

5x22g 110g x 8

8853

LYONS DIGESTIVE

400g x 12

9136

ROYAL EDINBURGH THICK 250g x 24 FINGER S/BREAD CTN

123533

2 CDU CADBURY MINI FINGERS 40g x 24 SNACK

12595

CADBURY CHOCOLATE DIGESTIVE

300g x 122

11333

CADBURY CHOCOLATE RICH TEA

300gg x 12

12263

CADBURY CHOCOLATE SHORTCAKE

300g x 12

Great re e Prot Potential enttial • GGre arr Leading Br Brands ran nds • MMarket ar Pack Formats rm matss • VVarious For all enquiries please contact

01253 658379

Burtons Biscuits Company, Charter Court, urt 74-78 Victoria Street Street, St Albans Albans, H Hertfordshire, ertf tf d hi AL1 3XH

burtonsbiscuits.com

All trade marks and copyright owned by Cadbury UK Ltd and used under licence

Iconic on the outside. Loved on the inside. The famous curves. The unmistakable taste. It could only be Coke. 73% of consumers prefer their favourite soft drink (it’s the UK’s No.1*) in the icon bottle.* And then poured into a branded glass with lots of ice and a slice of lemon.** Make sure you have big stocks. It’s the shape of sales to come. For more information visit www.cokepubandbar.co.uk Coca-Cola, Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. *AC Nielsen Total Coverage MAT October 2012. **CCE Research Survey data 02/12/2012. :739 respondents