Take Stock Magazine - July/August 2013 by the fabl

JULY/AUGUST - £3.00

Your TAKE STOCK magazine

JULY/AUGUST

2013

Tapping into Tourism Bloomin Menus Perfect Patisserie

Feed Your Eyes Awards CHAMPIONING INDEPENDENT BRITISH CATERING

in independent hospitality sector: smaller 'tasting' dishes, lower calorie counts from smaller portion sizes

What do customers want?

>50%

want better value

ToP reasons for choosing a particular place to eat

Which meal occasion? Snacking is enjoying high growth

Been before

Cheap

Convenient FriendlY

low prices good offers opening hours

18.9%

that to the weather!) and Wimbledon is in full swing; as a

This issue is packed with fabulous recipes,

And finally, I had the pleasure of meeting

thoughtful features and stunning photography.

the very charming Colin McGurran at Nigel

We have our inaugural Feed Your Eyes

Haworth’s Fantastic Food Show and he very

Awards and have launched a brand new

kindly allowed me to grill him.

Perfect Patisserie section to give you your just desserts every issue.

choice of drinks available

I’m off to watch the tennis! Marketing Forum and on the facing page we’ve shared some of the key insights we

How do people choose where to eat? Search • social • google • trip advisor

Enjoy the read...

took away from the day. Take Stock is supporting the Skills for Chefs Conference in July. If you’ve not already signed up to visit, make sure you do. We’ll the conference theme, Gordon Cartwright, whose long career has included being head chef at the Sharrow Bay and an AA

NOTe: People take quality for granted until it’s not there

So with plenty to get your teeth in, tuck in -

In May, we attended Allegra’s Foodservice

be there and to give you an early taste of

against same quarter 2012

down

Quality & taste

customer PRIORITIES

at March 2013

1.5%

Summer’s finally here (although someone should mention

Tweet us @TakeStockMag

whilst dinneR...

welcome... consequence, I shall keep this brief.

• Value does not mean cheap • Value means worth it High end and low end Are benefiting most from value trend: people still spend on treats and special occasions but not on every day eating out and not kids

Hi &

www.takestockmagazine.com

FoodService Insights

Visit us online

TAKE STOCK

inspector, shares his views on training in our ‘ask the experts’ article.

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

Art Director Richard Smith

News and Features Sarah Hardy Rebecca Cooper Julie Frankland Kat Weatherill Victoria McNeill

Digital Director Martin Kersey

Photography Kat Weatherill

Brand Liaison David Jackson Social Media Miles Sharples

Sources: Allegra Foodservice marketing forum May 2013 Take stock magazine 03

Contents

Food and Drink Rise and Shine - Side Oven Bakery

Every Issue 10

Edible Flowers

15 - 16

Fishy Business

20 - 22

Perfect Patisserie

29 - 31

Hospitiality Fact Sheet Calendar

Big Boys Toys - Blenders

12 23 04 Take stock magazine

Features

6-7

The Stock Market - What's New for Jul/Aug 8 - 9 We Grill - Colin McGurran 18 - 19 The Stock Exchange - Carry on Training

49 - 50 51 - 53

Food for Thought

Feed Your Eyes

25 - 27

Tapping into Tourism

37 - 39

Child's Play

40 - 43

Recipes Granola Snack Bar

BBQ Lamb Rump

Family Business

Shetland Scallops with Crispy Haggis

Scallop, Chorizo & Laverbread Sandwich

Badgering the Brigade - The Badger Inn

Roasted Strawberry, Coconut & Lime Lollies

Midsummer Night's Dream

Ernst's Lemon Meringue Pie

Catering to a Tee

Sarahâ&#x20AC;&#x2122;s Poached Apple Cannelloni

15 24

22 11 Take stock magazine 05

JUL AUG Calendar 7 3-7 30-31 3-10 Ends

Jul

Henley Royal Regatta

WIMBLEDON

www.hrr.co.uk

www.wimbledon.com

Jul

Aug

International Cheese Awards - Nantwich

Cowes Week www.aamcowesweek.co.uk

www.internationalcheeseawards.co.uk

10-11

10 -25 13-14

Skills for Chefs Conference - Sheffield

10th - 14th July - Trent Bridge

chocolate Chip Day

Jul

Aug

Jul

Aug

The ASHES

Dorset Seafood Festival 2013

18th - 22nd July - Lords 1st - 5th August - Old Trafford

www.skillsforchefs.org.uk

9th - 13th August - Durham

@skillsforchefs

www.daysoftheyear.com/days /chocolate-chip-day

www.dorsetseafood.co.uk

21st - 25th August - Oval www.ecb.co.uk

13 -25 Jul

13-17

17-18

Great British Beer Festival

Isle of Wight Garlic Festival

Chilli Fest UK - Nationwide

26-28

27 -2

The Big Cheese Festival - Caerphilly

Whitstable Oyster Festival

Bank Holiday

www.visitcaerphilly.com

www.whitstableoysterfestival.com

06 Take stock magazine

www.garlic-festival.co.uk

www.gbbf.org.uk

www.chillifest.net

Jul

Aug

Jul

Aug

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 July & August

Eastern Flower Power

with GO IN

A Heinz Summer

einz sauces have long been the nation's

The kit includes a caddy filled with the Heinz

favourite brand of condiments.

range of sauces and for fun, Heinz has also

Over the summer when the demand

added competition scratch cards. Prizes

for salads and BBQs soar, everyone wants

available include 200 picnic and party sets,

Heinz Mayonnaise, Heinz Salad Cream,

200 Heinz paring knives, more than 220

Heinz Tomato Ketchup and Heinz Mustard

Sabatier carving sets and in homage to our

as their key table-top condiments. So stock

British summer, four fabulous Big Green

up now and your customers will return to

Egg™ barbecues.

thank you! To recognise your loyalty to Heinz, the first

The campaign will run until August. Just

3000 chefs or business owners to call the

call 0800 57 57 55 and remember to tell

Heinz customer careline will be eligible to

them that you read about it in Take Stock.

claim The Summer Sauce promotional kit.

Or visit www.heinzfoodservice.co.uk

Keep Calm and Squeaky Clean

ith school holidays upon us

A 5 litre container of

and domestic tourism on the

Deepio washing up

up, families are flocking to cafes

liquid can wash up to

and restaurants. Having quick and efficient

7000 plates. It can also

cleaning products are a must in the constant

be used as a multi-purpose detergent

battle to keep your hygiene standards as

for pre-soaking soiled tableware, kitchen

high as your summer turnover.

utensils, pots and pans. As a degreaser, it

Help is at hand from Proctor & Gamble

can also be used to clean surfaces like

Professional which has brought together

windows, mirrors, and seating - perfect for

two of its top brands, the degreasing agent

cleaning up after all those sticky little fingers.

Deepio and Hederal detergent, to create the

Frozen Goodness L

ooking to expand with an outdoor seating area this summer? Furniture design company GO IN have created

dd a unique touch to your summer dessert menu with exotic Rosewater flavoured ice cream from the Zafran

Food Company. After the success of the company's original Saffron and Rosewater flavour, the ice cream

a range ideal for individual businesses and

orvale Real Dairy Ice Cream is

With 17 per cent market share, frozen yoghurt

the British summer in an array of colours to

launching a new frozen yoghurt range

is the fastest growing category in the ice

suit your style.

called Yoryog with four introductory

cream market and is popular amongst

With over 30 years experience in designing

flavours: Ravishing Raspberry, Heavenly

young, health conscious consumers.

furniture for hospitality, the company

Honey, Blissful Blueberry and Marvellous

Yorvale’s Development Director Lesley

understands the need for practicality and

Mango and Lime.

Buxton says, “It’s been very well received

style. Keeping in mind high turn-overs and

Yoryog has been designed in response to

by health conscious consumers who don’t

unpredictable British summers, the furniture

customer demand for healthy, tasty desserts

want to compromise on taste. We have

is made from a dense laminate so that it is

and could be the perfect addition to your

high hopes for this new brand.”

waterproof and easy to clean.

summer dessert menu.

Yoryog is available in 500ml and 5 litre

An outdoor eating experience will both tick

scooping tubs.

boxes with consumers ensuring their return

makers are offering Rosewater as a lighter

Made on the Yorvale Farm from Yorkshire milk

dessert option, or standalone flavour. With

and all natural ingredients and flavours, it is a

For more information get in touch with JMP

the demand for Persian food growing, Zafran

deliciously low fat dessert that can be served

wholesalers, www.jmpfoodservice.co.uk

believes there is a gap in the market for it to fill.

with nuts and chopped fruit.

or visit www.yorvale.co.uk

this summer and will maximise your capacity which will help drive your sales up. For more information, visit: www.go-in.co.uk

Rose water has been used as a flavouring for centuries. Rich in antioxidants and vitamins, it has many health benefits. Zafran’s Rosewater ice cream is created using an authentic Persian recipe and is being made here in Britain by New Forest Ice Cream. The creamy flavour goes well with spicy fruits or chocolate, and topped with crushed nuts. Its palette cleansing properties make it the perfect end to a heavy or spicy meal. Rosewater ice cream is milk-based and made from all natural ingredients with no eggs or egg by-products. It is available in 4 litre tubs for £24 and can be purchased directly from the Zafran Food Company.

most effective grease dissolving washing-up

Deepio is available now from your wholesaler.

For more information, visit:

liquid yet.

For more information visit: www.pgpro.co.uk

www.zafranfoodcompany.com

08 Take stock magazine

Go outdoors

Light Up Your BBQ

utdoor cooking is high on the

highly popular Superfast Thermapen and

agenda during the summer

also offers high accuracy levels and speed

months, but should our

- gauging temperatures in 3 seconds.

temperamental British summers leave

The Backlit Thermapen is approved to

you cooking in the dark, ETI has a new

HACCP temperature standards measuring

food thermometer to keep service safe.

temperatures between -49.9 to 299.9°C

The Backlit Thermapen has a sensor that

so it can also be used for safely testing

monitors light levels and automatically

reheated and chilled foods.

switches on a back-light when you need to read the display in low light or darkness.

For more information visit:

The new thermometer is a redesign of the

www.thermapen.co.uk Take stock magazine 09

PRODUCT NEWS

Badgering the Brigade Everyday can be a battle for survival for rural pubs. Kitchen brigades are badgered by stringent new health and safety rules, efficiency plans and budget drives while under pressure to produce the best food to keep the customers coming.

Rise and Shine with Side Oven

orkshire-based food producer, Side

baked in a wood-burning oven using timber

Oven Bakery has added three new

from the estate that provides instant,

varieties to its Organic Honey Roasted

sustainable energy.

range of healthy breakfast cereals - and

Caroline adds, “The process is lengthy but

scooped the Best Baked Produce award at

the depth and combination of flavours speak

the 2012/2013 Deliciously Yorkshire Awards.

for themselves”.

The award-winning new flavours are Granola

Due to its health benefits, granola has

with Nuts, Granola with Seeds and Cereal,

become a highly popular choice for breakfast

and Granola with Hazelnut and Mixed Berry

as well as with snackers, so adding granola

- a tasty trio that could help you extend your

to your offer could boost day-long sales.

breakfast offering and consumer reach.

Granola is easy to serve as both a sit-in meal

The breakfast granola uses homegrown oats

or as food to go. Try offering granola with

and spelt combined with seeds, nuts, fruit

milk, yoghurts, jams, purees and fresh fruit in

and honey, and is baked in the farm's outdoor

a take-away pot or as a baked snack bar for

side oven. Nutritious, high in fibre and free

customers in a hurry.

boxes with health conscious customers

Side Oven Bakery’s new Organic Honey

- and has an additional environmental appeal.

Roasted Range of granola cereals are

Side Oven Bakery’s range is completely

available from your wholesaler and

organic and fully traceable. Owner Caroline

come in catering packs of 1 kg and 1.5 kg.

Seller says, “We passionately believe in using

Contact Total Foodservice on:

our own ingredients grown here on the farm.”

01484 53 66 88 - Yorkshire

The granola is cooked in sunflower oil and is

01254 82 83 30 - North West

10 Take stock magazine

8.4%

Healthy snacks make up

appropriately named Badger Inn, has Mark explains, “I’ve discovered that because

enlisted an ally in the Essential Cuisine

range of stocks and sauces, he believes

the stocks are powdered they are easy to

he can meet any challenge!

add at any stage of the cooking process, so

Back in 2006, The Badger Inn was closed

they make great flavour enhancers. I sprinkle

only to be renovated and re-opened by

some of the mushroom stock when making

experienced landlord David Hughes in

my mushroom risotto and use the chicken

August 2011. David’s mission was to return

stock to season roast chicken. When I’m

the oak-beamed, 18th century pub in Church

doing steamed cous cous, I add some of

Minshull, Cheshire to its former glory. A

the veg stock and I also use it to directly

major factor in determining whether or not

season vegetables. It is far more forgiving than salt and is the best range of ready-made

he would succeed rested on Mark’s shoulders. Recruited from Nunsmere Hall, twice voted

Basically I needed a solution to allow me

stocks I’ve found.”

County Restaurant of the Year by the Good

to create amazing stocks without the time

The product has a 12 month shelf life and

Food Guide, Mark’s brief was to overhaul the

constraints and financial implications.”

offers a superior yield of 50 litres per 800g

menu to include favourites like home-made

Mark discovered the Essential Cuisine stocks

tub (approximately £15). There is no need

fish and chips as well as highlight fine dining

shortly after. He explains, “It halves the time

to refrigerate after opening and each tub

Demerara Sugar 75g

choices such as braised beef bourguignon

it takes to make a classic veal, beef or chicken

is colour coded for easy recognition. New

n Dissolve the honey, butter and sugar

and slow-cooked rolled shoulder of pork

stock or jus, while giving me just the right

Halal Society-approved versions have just

wrapped in black pudding with an apple

depth of flavour. They have the taste and

been added to the range.

sauce and cider jus - dishes that rely heavily

performance of a finished, kitchen-made jus,

on an excellent stock to make them work.

with a clean flavour, mirror-like sheen and

Says Mark, who works only with seasonal

viscous texture, which is exactly what I want

ingredients: “Historically, I have always made

from my sauces.”

my own stocks, but in a pub, the traditional

Mark, who now serves around 100

method of reducing stocks by boiling them

covers a day rising to 150 at weekends,

overnight is no longer sustainable.

is also impressed by the stocks’ versatility.

Side Oven Granola 500g Butter 100g Honey 75g

in a pan over a low heat n Add the granola and mix well together n Line a baking tray, 200mm x 300mm, with parchment and pour in mixture. n Smooth with a knife

of pesticides, the range will tick all the right

Out of home breakfasting has increased by

Side Oven Bakery's Granola snack-bar recipe

ut now that chef Mark Fletcher, of the

n Bake in a moderate oven 170°c until golden brown, for about 20 minutes n Remove and allow to cool for about 10 minutes. Cut into slices and leave to

For more information on the Essential Cuisine range and samples, call 01606 541 490, email advice@essentialcuisine.com or visit www.essentialcuisine.com. For more on The Badger Inn, visit www.badgerinn.co.uk.

cool completely before removing from the tin www.sideoven.com

64%

SPONSORED BY

of the snacking market Take stock magazine 11

IN PROFILE

Catering

to a tee Extended service and a traditional menu of members’

Midsummer Night’s Dream If your dream is to have your own restaurant, high summer might be the best time to make it come true by venturing into a pop up!

ong, balmy summer nights promise so

a big food and drink trend. People around

much and for chef Henrietta Clancy,

where I’ve held ‘The Last Days of Pisco’ events

they delivered.

are very receptive to trying new things so it’s

favourites have given Frilford Heath Golf Club a reputation for food that’s always above par.

Henrietta’s Tips for Pop Up Success n Piggy-back on a food trend n Consider local cafes as venues but

Henrietta has just celebrated the first anniversary

worked really well.”

of the launch of her London-based Peruvian

Henrietta made it work by trawling local

pop up, The Last Days of Pisco. While the

cafes run as a Monday to Friday daytime

tongue-in-cheek name is a play on the title of

business and then asking proprietors if she

the cult comedy film 'The Last Days of Disco',

could rent their premises in the evenings from

the ceviche (a South American marinated

Friday to Sunday. This gave her an instant

raw fish dish) and Pisco cocktails (Pisco is a

certified kitchen. She then applied to the

South American un-aged brandy), served to

local council for a temporary events licence.

n Apply for a temporary events

a background of South American music make

Once granted, her friend Jennifer organised

the experience of dining there into a fiesta.

marketing and publicity, initially offering

For Henrietta, who left the kitchen after training to work as a food writer and food stylist, the

be careful on location - choose

areas with receptive audiences i.e.

in cities or university campus towns

where you have a potentially young

clientele eager to experience a

new food trend

hen catering manager Stuart

puddings are hugely popular with fruity

October for the year ahead and stick to a

Wood arrived at Frilford Heath

crumbles and pies being constant

set budget. To make this work, Stuart finds

Golf Club in Oxfordshire over

menu winners.

it essential to have a good supplier.

thirteen years ago, the club served a basic

Since members are regular diners, variety

Holdsworth, he says, are “absolutely brilliant

snack menu with limited service. Today,

is important too, so weekly specials are set

- really helpful with constant support and

Stuart’s team of three chefs and two porters

which include a soup and pie of the week

ideas”. He has particular praise for his

can do up to 300 covers a day, teeing off

and simple fast food like sandwiches are

account manager Sue Caley who he says

with breakfast at 7.45am followed by

always available. The trick, says Stuart,

manages the account superbly and ensures

licence at least a week in advance

lunch, afternoon tea and a main menu

is doing the basics well. “By offering a

there are never any supply issues.

of your pop up event (there’s a

up to 5.30pm.

well-thought out breakfast menu for example,

“With Holdsworth, we are made aware of any

invites to friends through word-of-mouth,

charge of approximately £100

The transformation of the club’s catering

the golfing fraternity now know that they

supply issues at the point of order meaning

Facebook and Twitter. This then progressed

per licence depending where you

to a full daily service has been due to

can get a good breakfast at Frilford. Locally,

there are no nasty surprises when the order

pop up has enabled her to return to her first

to advertising on websites promoting pop ups

are in the country)

understanding the needs of the silver market

we are renowned for our bacon bap.”

comes. Any availability issues are immediately

love of cooking while at the same time and

and handing out flyers by the local Tube station.

and a conservative clientele. With an average

Frilford’s reputation for consistency and

nipped in the bud which is essential for us,”

without any real financial investment, trial

Henrietta says: “As The Last Days of Pisco’s

age of 68, Stuart realised quality traditional

quality has also allowed the club to move

explains Stuart.

whether or not running a restaurant might

reputation has grown, we have amassed a lot

favourites were what the members wanted.

into the lucrative wedding business. It has

With catering that now matches its

be a career option for the future. Explains

of followers, who are watching for our events.

The club’s revised menu has been key in

developed a wedding menu that offers

championship standard golf course status,

Henrietta: “A pop up is something you can

We managed to keep going through the winter,

raising Frilford’s game and Stuart began by

guests a choice of nine starters, main

Frilford has seen its society visitor numbers

do with very little money but a restaurant isn’t.

adapting recipes to serve warm food such as

looking carefully at the club’s regular patrons

courses and desserts.

grow. Today, its carefully targeted and

“A pop up teaches you a lot. I’m enjoying it at

lamb stews. We’re increasingly being invited

when selecting dishes. One of his best-selling

With regular diners and a demanding number

well-planned menu is a real draw for golfers

the moment and running a restaurant may be

to attend food and music festivals. It’s good.”

n Attend food festivals - you’ll have

dishes is steak and kidney pudding made with

of daily covers over a long service period,

who want to play an excellent course and

to pay a pitch fee but they are a

an onion suet crust. Frilford Chicken is also a

Stuart and his team would struggle without

enjoy hospitality that’s always above par.

way of getting you known by the

firm favourite, consisting of a chicken breast

the dedicated service and support of their

local foodie crowd

stuffed and wrapped in parma ham and

long-term supplier, Holdsworth.

To contact Holdsworth visit

served with a brandy sauce. Traditional

At Frilford, Stuart has to plan his menus every

www.holdsworthfoods.co.uk

a direction I go in later on but I wouldn’t want to be limited to Peruvian food. I’ve holidayed in Peru and I’ve written about Pisco so I

For further info on The Last Days of Pisco,

themed the pop up to what I know is currently

visit www.tldopisco.com or see @tldopisco.

46Take 12 Takestock stockmagazine magazine

n Use friends to spread the word as

well as your Facebook page and

Twitter account to keep marketing

costs down. Printed flyers are also a

cheaper option than advertising in

newspapers or magazines

Photography: Simon J Evans www.simonjevans.co.uk & Caro Hutchings www.carohutchingsphotography.com

Take stock magazine 13

GL F U

N E T E

Wild Mushroom Risotto Ingredients

Weight, Preparation, Measurement (for 10 portions)

MAGGI® Vegetable Liquid Fond Concentrate

60 ml, made up

Olive Oil

50ml

Shallots

250g, finely chopped

Method: 1) 1800ml of vegetable stock made up using 35g of Vegetable Fond 2) In a large pan add the olive oil and saute the shallots for 5 minutes without colour 3) Add the Arborio rice to the pan and stir well

Arborio Rice

650g, uncooked

4) Add the dry white wine and reduce for 3 minutes

Dry White Wine

100ml

Wild Mushrooms

100g, sliced

Parmesan Cheese

150g, grated

5) Add the stock, ladle at a time allowing each ladle to reduce before adding the next. This will take 15 minutes. Keep Stirring

Light Cream Cheese

150g

MAGGI® Mushroom Liquid Fond

2tbsp

Chives

30g, finely chopped

6) Towards the end add the sliced mushrooms and cook through 7) When ready to serve stir in the light cream cheese, liquid mushroom fond and 100grams of the Parmesan

Each serving typically contains Calories Sugars

Fat

Saturates

Salt

16%

24%

28%

355 3.8g 11.3g 4.8g 1.71g 18%

8) To serve, top with chopped chives and extra Parmesan cheese

of an adults Guideline Daily Amount (GDA)* *GDAs are guidelines. Personal requirements vary depending on age, gender, weight and activity levels

Bloomin’

menus

Edible flowers add a simple summery touch to any dish and a range of exotic flavours

he range of edible flowers is vast and their visual impact in a dish is

For more recipe ideas using the products below visit www.maggi.co.uk/professional

memorable. However, many chefs remain reluctant to make their menus blossom. Scan your stores and you’ll probably find you

are already cooking with flowers. Many edible flowers are used daily in

Pack Shot

Product

Variants

Case size

Yield per pack

NHW claims

professional kitchens in one form or another; courgette blooms in savoury dishes, orange blossom and rose water in desserts and crystallised rose

6 x 1kg

5 litres of coconut milk or 3 litres of cream

4 x 1 litre

34 litres of stock

Rich & Rustic Tomato Sauce

6 x 3kg 12 x 800g

N/A N/A

Mashed Potato Flakes

2 x 4kg 4 x 1kg

400 x 120g portions 200 x 120g portions

Coconut Milk Powder

Liquid Fonds Concentrate

Chicken Beef Mushroom Vegetable Asian

Vegetarian No added flavours or preservatives

petals in patisserie.

No added MSG No artificial colours Concentrated flavour boost

No artificial colours or flavours Meets Responsibility Deal salt target No added MSG

No added MSG No artificial colours

Please order from your local Nestlé Account Manager or Nestlé Order Capture Tel 0800 603 1979 Take stock magazine 15

feature

orange calendula, blue cornflower, delicate rose pink geranium, elderflowers, primrose,

Flower Power

dianthus and colorful mixed snapdragons

n Summer salads - scatter with

with borage, nasturtiums and viola topping

nasturtium blossoms or chive

the popularity stakes with current chefs. His

flowers to serve

tip is to experiment to see what works on your menu and always make sure blossoms are fresh.

n Use marigold petals to replace saffron in curries or paella n Add a citrus zing to tall drinks

Edible flowers add colour and delicate

with lemon gem marigolds

flavours to your food and drinks menu.

n Pretty up puds with a sprinkle

Grow your own and have the added delight of a garden of beautiful flowers throughout

of pink rose geranium petals or dainty violas

the summer months! Nasturtium blossoms

beetroot with thyme flowers, nasturtium

citrus taste. Most herb flowers are edible too,

www.maddocksfarmorganics.co.uk

flowers with snails, and broad beans with

and offer a milder flavour of the herb. Flowers

www.themodernsaladgrower.co.uk

cucumber and mustard flowers. Closer to

from soft annual herbs are best eaten raw,

www.greensofdevon.com

home, Simon Rogan of L’Enclume

as cooking tends to kill their taste, whereas

in the Lake District village of Cartmel,

those from woody perennials, such as

forages locally and owns a six acre farm

rosemary, are usually better when their

that grows edible flowers, vegetables

flavour is allowed to infuse. Remember

and fruit. In summer, his menu is scattered

if you do grow your own do not use any

British edible flower season is

with references to sweet cicely, bergamot,

insecticide, fungicide or herbicide in the

from April to late September

hyssop and woodruff.

garden and ensure the flowers are clean,

Ingredients Lamb

Lamb rump or leg 1kg Herb Salt 70g

For the Basil puree

Courgette skin 300g (Peel courgettes twice) Basil 30g Butter 30g

ne high-profile chef to use flowers

have a peppery flavour similar to watercress

UK suppliers of fresh

is René Redzepi of Noam in

and the tiny flowers of signet marigolds, such

edible flowers:

Copenhagen. His dishes include

as Lemon Gem and Tangerine Gem, have a

www.firstleaf.co.uk

Salt 1g

For the Confit tomatoes

fresh and free from pests and disease. The important thing to remember is that

Seeds suppliers to grow your own: www.thompson-morgan.com www.chilternseeds.co.uk

Cream 30g

Plum tomatoes 10 Salt mix 2g

Vegetable Oil 50ml Icing Sugar 25g White wine vinegar 10g

For the Confit lamb belly Lamb belly 1kg Herb salt 70g

For the Shepherd's Pie Mix Cooked lamb belly 100g

not every flower is edible, some can be

Mark Diacono, food writer and owner

Crème fraiche 20g

poisonous. Do sufficient research to ensure

of Otter farm, an organic smallholding

your customers’ safety or buy from one of

in Devon, shares a great tip for

For the Pommes puree

the specialist UK growers like Derek Lewis.

lovers of pricey saffron. “Marigold

Derek owns Firstleaf, an edible flower

(Calendula officinalis) makes a fine

farm based in Brynberian, Pembrokeshire.

substitute. Easy and prolific from

Established in 2004, Derek began growing

seed, the petals of this ‘poor man's

micro salad leaves; as the business

saffron’ can be sprinkled over salads

developed and demand increased, he

or made into a paste using half a

focused on growing a large range of

handful of petals with two tablespoons

edible flowers and decorative garnishes.

of oil - add it to paella for the final simmer,

The range includes dainty violas, vibrant

in place of the usual saffron.”

Maris pipers 1kg Sea Salt 20g Butter 100g Milk 100g

Courgette Shepherd's Pie Courgette flowers 10 Shepherd's Pie mix Pommes puree

For the Potato Crisps

Chippers potatoes As required 34Take 16 Takestock stockmagazine magazine

BBQ Lamb Rump with Mediterranean Salad by Colin McGurran Method Lamb (rump/leg)

Shepherd's Pie Mix

n Wash and cook in the oven for 1 hour at

BBQ in Big Green Egg™ for 5 mins

62°C on steam

n Chop into small dice and mix with crème

n Cool in the fridge

fraiche

n Prep lamb rump or leg and salt for 6 hours

n From room temperature cook in a Big Green Egg™ BBQ on 250°C for 3 mins

n Slice 100g of the cooked lamb belly and

Pommes purée

n Mix all ingredients together and boil for

Basil purée

20 mins

n Vac pac all ingredients and cook in 100°C

n Strain potatoes and then pass through a

oven steam for 15 mins

drum sieve

n Blitz for 1-2 mins in a blender and return to

n Mix passed potato with milk and cream

vac pac bag

and keep in a piping bag

Confit tomatoes

Courgette Shepherd's Pie

n Mix all ingredients together and cook in

the flowers inside. Rest in the fridge to set

the oven for 2 hours at 80°C, 0% humidity

n Slice courgette in half. Pan fry until golden

n Keep turning them every 30 mins

n Pipe warm pommes purée on top and blow

n Keep them in oil in a jar until needed

torch until golden

Confit Lamb

Potato Crisps

n Bond the 2 bellies together by pressing

strips. Blanch for 10 seconds in boiling water

n Vac pac and cook in the oven for 12 hours

and cool down in ice cold water. Strain.

at 90°C on steam

n Bake in the oven on 160°C, roast for 6-7

n Press flat between 2 trays

mins until golden

n Prep the plum tomato to petals

n Salt belly for 6 hours. Wash and pat dry

n Stuff courgette flowers with mix and fold

n Using Japanese mandolin, make potato

Take Takestock stockmagazine magazine35 17

winner with his ‘Quail in the Woods’ dish for

You’re known as an experimental chef with a trial and error approach. Has this ever backfired on you?

the Olympic banquet. Colin, renowned for

Every day. I have never worked for Gordon

t Nigel Haworth’s Fantastic Food Show last month we had the pleasure of meeting the very charming

Colin McGurran, Great British Menu 2012

his passion for provenance, is no stranger to success. At the age of 20, he was cooking at the Michelin starred Domaines des Haut de Loire in France; five years later found him working for the UAE royal family. His first business venture was the award-winning Woolpack Country Inn, West Yorkshire in 2001; he bought Winteringham Fields in 2005. Tucked away in one of Lincolnshire’s prettiest villages, Winteringham Fields is recognised as one of the best restaurants in Britain.

Tell us about Winteringham Fields It’s an old 16th century farmhouse and we

during the recipe development phase but that’s all part of the learning process. A new dish can be two weeks in development. We start with an ingredient and test everything about it, sourcing, producing, usage, cooking technique and partner ingredients. In the second week, we work on presentation and ease of creation in the kitchen until the recipe is perfect. Then we take a picture of the finished dish, write up the recipe and pass to the chefs. To create the best veal stock, I looked at millions of

Do you covet a Michelin star?

ducks and chicken and consequently the

I’d be lying if I said no, but I think this kind of judgement is unique to our industry; you

They all have individual palates and it can

don’t get stars for being the best dentist and

be difficult to please them all. It’s very hard

if you did which stars would you trust? In our

sometimes; your food is your personality on

world, there are around 10 different guides

a plate and for it to be criticised can be soul

all with different criteria. I like to keep things

destroying. I cooked ‘Quail in the Woods’

simple and pure, from farm to fork, and focus

for the Olympic banquet challenge.

on flavour. I’m not frightened of being judged

Nigel Haworth gave it a 4 (out of 10) yet

but I say ‘bollocks’ to it really.

it subsequently won the category!

woodpigeon and elderberry jam. I love

The Skills for Chefs Conference is in July. What’s your view on career training?

beautiful things; beautiful plates and

We have a training every Saturday, covering

At Nigel Haworth’s Fantastic Food Show, you demonstrated a new season lamb, courgette & basil cream, lamb belly and stuffed courgette flower dish. Can we share your recipe with our readers in our special feature on edible flowers in this issue of Take Stock?

use foods in season and all our seasonal vegetables and fruit are picked from the surrounding orchards and fields or foraged.

freshest eggs. The chefs bottle-feed our lambs and look after them right up to slaughter. We named one Michael Jackson because of its white sock. When it’s their time they are treated with care and cooked with real love and passion. The chefs feel proud to see them on the plate in a beautiful dish - it’s the circle of life. I see things together in nature and it will inspire a recipe - woodpigeons nesting in

charms Take Stock’s editor Mags Walker

should be done. I make most of my errors

On our farm, we have our own pigs, lambs,

shallots to broccoli. Wherever possible we

Winteringham Field’s Chef Patron Colin McGurran

Keller so I have no fixed views on how things

Success in the Great British Menu put you in the public eye but what was it like being under the beady eyes of Matthew Fort, Oliver Peyton and Prue Leith in the final?

grow our own produce, everything from

We Grill

Ramsay, Marco Pierre White or Thomas

the elderberry bush inspired a recipe for

gorgeous edible flowers; pea flowers and bean blossoms are coming into season now with their juicy bursts of flavour.

You have a young family and three gorgeous daughters, what do you like to cook for them? My daughters like me to cook with them and I involve them as much as possible. On

different recipes, chose the one I liked the best and tweaked it until I was happy. It’s my personal cooking and I will never accept second rate.

everything from butchering lambs legs to properly closing the fridge door. (That’s a ‘close and squeeze’ not a ‘kick and wallop’ by the way). I believe in treating everything in the kitchen with reverence (fridges last longer) and creating a culture which refuses to accept substandard. All my chefs are rotated through sections to ensure they don’t get stale or bored.

It would be my pleasure! (turn to page 17 for Colin’s recipe)

Sundays we work together to create lunch; one daughter will do the carrots, one the Yorkshires and one roast the beef so when we sit down we’ve all contributed. If you involve kids in the cooking you’ll never have fussy eaters.

18 Take stock magazine

Take stock magazine 19

FOOD & DRINK “As the horse meat scandal has shown us, diners will vote with their wallets if businesses don’t take responsibility for their supply chain.

Fishy Business

Consumers want transparency and restaurants are duty bound to provide it. “Drawing up a sourcing policy, being rigorous with suppliers and taking steps to improve staff knowledge of fish will put restaurateurs in the best position to serve customers what they say they are serving them.” SRA members adhere to a fish specific supplier agreement that means they do not serve fish from illegal, unreported or unregulated sources and can provide proof of traceability including where and when

the fish on their menu was caught.

t’s said what happens in America today

In the Yorkshire seaside town of Whitby,

happens in the UK tomorrow but what,

award-winning Fusco’s of Whitby, which

you may ask yourself, does that have to

owns and operates three fish and chip

do with the price of fish? The answer is,

shops in the resort, has gone a step further

quite a lot actually.

by seeking certification by the Marine

Food allergy lawyers in the US are targeting

Stewardship Council (MSC). The MSC,

a public increasingly aware that the fish and

a global organisation, works to develop

seafood they order is not necessarily what

standards for sustainable fishing to protect

they eat. According to a study by the

the world’s fish stocks and also, for

not-for-profit ocean conservation group

seafood traceability.

Oceana, 74% of American sushi bars and

Fish and seafood suppliers from fish and chip

38% of restaurants are serving mislabelled

shops and restaurants, which serve the public

fish - that’s fish billed as one thing on the

directly, through to foodservice wholesalers

menu that turns out to be another species

such as Bristol-based fresh and frozen fish

altogether when examined in the laboratory.

and seafood supplier Charles Saunders Food

Here in the UK, scientific testing by Salford

Service, along with trawler companies, can

University has revealed that 7 per cent of the

undergo an audit leading to certification.

cod and haddock served in British restaurants

Once certified, the business can display the

is really another cheaper species such as

MSC’s logo, which reassures the public that

pollock or Vietnamese pangasius.

all the fish and seafood it sells can be traced

These substitutes are used to cut costs but

back to a sustainable fishery.

with fish and seafood already two of the

Explains Stuart Fusco, a former Young Fish

eight most common food allergens (the

Frier of the Year award winner: “We go right

others are milk, eggs, soy, wheat, peanuts

back to source to check that our fish is what

and nuts in general) serving them is not

we say it is. We know the boats that catch our

only cheating the public, it is also potentially

fish - the Hrafn in Iceland for our cod and the

putting its health at risk. This is because

Gier in Norway for our haddock. It’s frozen

some people can be allergic to some fish

on the boat within hours of being caught so

species but not all. If a customer has an

comes to us fresher than any ‘fresh fish’ we

allergic reaction as a result of mislabelling

could buy.

they can take legal action against you - and

“It makes me angry that some places are

find a UK food safety lawyer ready to take

sourcing substandard species and selling them

their case. It would seem that the buck

as cod and haddock. Ultimately, it’s not giving

Fish - it’s a menu workhorse but recent fishy business

could well stop with you, even if you were

consumers the honesty they deserve and that

as ignorant as your customer over the true

brings the whole industry’s reputation down.”

over labelling could not only land you in hot water, it

origin of your fillets.

could also leave you pale around the gills with a legal battle on your hands. Take Stock investigates.

10 Take 20 Takestock stockmagazine magazine

of American sushi bars are serving mislabelled fish

According to the Sustainable Restaurant

For further information on the SRA,

Association (SRA), the Salford University

visit www.thesra.org and on the MSC,

findings are to be welcomed as a wake-up

www.msc.org.

call for the UK catering industry. Says the

To contact Charles Saunders Foodservice

SRA’s managing director Mark Linehan:

visit www.charles-saunders.com

Grow your daily catch

ish dishes have never been as popular, according to official figures on the global consumption

of fish. Many diners are choosing fish as a healthier alternative to meat and it’s popular among calorie-counters. Net more customers with our fishing tips below: n Name that species - always correctly label fish on menus n Only buy from suppliers who can prove traceability n Never substitute without letting customers know n Promote sustainable fish sourcing - it boosts sales n Join the Sustainable Restaurant Association - www.thesra.org n Get audited by the MSC www.msc.org n Become an expert - download the UK-based Marine Conservation Society’s Good Fish Guide and teach your staff - www.mcsuk.org n Champion sustainable fishing. Substitute over-fished species such as cod, haddock and Dover sole on menus with delicious alternatives such as Alaskan pollock or farmed organic Arctic char but remember to name that species!

Take stock magazine 21

Sea-ing

FORaGING

is Believing

MSC certified Shetland scallops If you are planning time off for a sea-side trip, have

Scallop, Chorizo and Laverbread Sandwich

yourself a busman’s holiday by foraging for seaweed.

Ingredients

in the half shell with crispy haggis

Ingredients Scallops 4 MSC certified in the half shell, cleaned Seashore flakes 1 tsp Clarified butter 20mls Haggis cooked 100g Egg beaten 1 Plain flour 50g

Laverbread Olive oil

ctor Richard Burton described

own, simply collect a batch of laver, wash it,

laverbread as a 'Welshman’s caviar'.

leave it to soak in fresh water and then rinse

Laver itself is commonly found all

to get rid of sand. Repeat this cleaning cycle

Lemon wedge Orange wedge Sea Salt White Pepper

Seasoning

coast of Ireland, where it’s known as slake.

totally sand-free. Once you’re happy it is,

You can spot it clinging to rocks at low tide.

put it in a large saucepan. Cover it with fresh

Method

It has a smooth texture and a brownish

water and bring it to the boil. Let it boil slowly

Method

colour but boils down to a very dark green

for at least five hours to achieve your purée.

n Cook chorizo in non-stick frying pan in

(almost black), silky purée. This is what the

Leave it to cool. Drain off any excess water

olive oil, turn regularly to avoid sticking

Welsh call laverbread. It’s then traditionally

and depending on how much laver you

n When chorizo starts crisping, add a big

mixed with oatmeal or porridge oats and

collected, divide your laverbread into batches

tablespoon of laverbread

formed into thin patties, which are fried

for use now and to freeze.

n Remove scallops from shell, cut large

n Roll firstly in egg, flour then breadcrumbs. Set aside n Season the scallops in a little butter and seashore flakes n Roast open shell side down in a searing pan

Award-winning luxury seafood restaurant

n Once ¾ cooked turn over and finish under the

Ondine, just off Edinburgh’s Royal Mile, is

n Deep fry the haggis in rapeseed oil at 180°C for

salamander 1.5 minutes n Garnish with woodland sorrel to finish n Serve on a bed of wet salt to stabilise the shell

Crusty White Roll (or Tortilla Wrap)

until crispy alongside sausage and bacon

ones in half, dry on kitchen towel

to be served as 'a miner’s breakfast'.

n When laverbread begins to bubble, turn

Laver’s high iodine content gives it a distinctive flavour in common with olives and oysters. It’s also a great source of protein, iron and vitamins B2, A, D and C making it highly nutritious. You can buy tinned laverbread in Wales and over the internet but to make your

22 Take stock magazine

Chorizo Sausage 1 sliced

a couple of times to make sure your laver is

n For the haggis, divide the mixture in 8 balls

patron Roy Brett for Take Stock readers to try.

that the Welsh make into laverbread.

Scallops 3

around the West coast of Britain and the East

Panko crumbs 50g

MSC certified. Here’s a recipe from chef

The summer’s a great time to look for laver, a seaweed

You can use your laverbread in this recipe

heat up and add scallops to pan

from Café MÔr, The Pembrokeshire

n Cook for 2 minutes - depending on thickness

Beach Food Company, which supplies

- until warm to the touch in the middle

laverbread and other Welsh specialities

n Remove pan from heat, season and

to foodservice (tel. 07919 192771).

squeeze over lemon and orange juice

www.cafemor.co.uk

n Serve inside warm roll or tortilla wrap

www.beachfood.co.uk Take stock magazine 23

COVER STORY

Lovely Lollies G

ourmet ice lollies can create unique and memorable flavour combinations to cool customers down on a hot summer's day or offer them a dessert with a difference. With margins of 80 per cent and above, there’s plenty of lolly in

make-your-own frozen popsicles as well as appealing to yummy mummies who want

Roasted Strawberry, Coconut & Lime Ice Lolly

healthy, stylish alternative treats for the kids - and themselves. This recipe for roasted strawberry, coconut and lime lolly contains only the goodness of real fruit, dairy free, gluten free and with no added sugar. Experiment with your own flavours and stickem’ up!

Makes approximately 9 dairy and gluten free ice lollies (600ml total mould capacity)

Ingredients Strawberries hulled/halved 2 heaped cups Cornflour 1 teaspoon Coconut milk ¾ cup Coconut water ¾ cup Coconut cream ½ cup Lime juice of ½ a lime Ice lolly moulds 600ml capacity. (Double the recipe if you have larger or more moulds to fill)

Method n Preheat the oven to 200°C (400°F). Place the strawberries in a baking tray. (If

It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criteria by which we judge it.

the strawberries are large, you may need to quarter them). Lightly dust with corn flour using a sifter, make sure there are no clumps of corn flour n Roast the strawberries for 30 minutes or until the juice is slightly caramelised. Remove and allow to cool n In a blender, add the coconut milk, coconut cream, coconut water, lime juice and half of the roasted strawberries. Blend until smooth. Divide the remaining roasted strawberries between each ice lolly mould. Pour the blended coconut mixture into each ice lolly mould to fill. Freeze overnight n If you have excess mixture, you can store it in an airtight container in the fridge and make a second batch. Take the frozen ice lollies from the moulds and store in an airtight container in the freezer; layer with baking

nd here in the Take Stock office, our

Each issue, our design team - all creative

appetites have been well and truly

types - will pick the starter, main and pud they

whetted by a visual feast of photos,

would most like to eat, based purely on looks.

which our Twitter followers have sent in using

The senders of the chosen photos will be our

#FeedYourEyes.

Feed Your Eyes champs until the next Take

They show a colourful array of delicious

Stock comes out. If you feel you have what it

looking starters, mains and desserts, all

takes to be one of our champs, photograph

created by you, our very talented readers.

a dish you’ve made, which you think can outshine the competition in terms of making

We’ve pinned the most appetising photos

us drool with hunger.

on our Take Stock Magazine Pinterest board

The winners' certificates will be hand

under Feed Your Eyes -Starters, Feed Your

delivered by their local wholesalers.

Eyes - Mains and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take Stock Magazine.

Send it to us on Twitter @TakeStockMagwith #FeedYourEyes.

paper so they don’t stick together n Garnish with edible flowers, strawberries and limes 24 Take stock magazine

Recipe credit: www.twolovesstudio.com

Take stock magazine 25

The Winners Jan Bretschneider @janbretschneide

Winner

STARTERS

This dish caught our eyes with its obvious freshness. Thereâ&#x20AC;&#x2122;s no such thing as too many greens!

Winner MAINS

Cevat Robert Elat @cevatelat

A stunningly presented dish that makes your tummy rumble just by looking at it. The mixture of warm colours make this fishy dish stand out.

Welcome to Take Stockâ&#x20AC;&#x2122;s new patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings you the latest trends, recipes, ideas and equipment you need to keep your business sweet. In this issue, find award-winning desserts and business-boosting coffee breaks.

Philip Yeomans @PhilYeomans

Strawberries are the fruit of the season now that Wimbledon is in full swing. This dessert keeps it fresh with a scoop of mint ice cream.

28 Take stock magazine

Winner

DESSERTS

SPONSORED BY

Take stock magazine 29

S T O CbeKworth P E their R F Eweight C T inPgold A T I S S Erun R Iup E to Christmas when there is more t the Lindeth Howe Country T A K E therefore demand for our chocolates but I do believe and in my experience, female pastry chefs House Hotel in the Lake District can sometimes have the edge over men as

patisserie has given me more opportunities

expensive pudding but according to

they tend to be more accurate and precise

to further to my career.”

one top, UK-based chef, it’s not the

rather than work on a trial and error basis,

Sarah’s yearning to make a name for

desserts on your menu that are worth

which can be more of a male approach.”

herself as a patissier won her a scholarship

their weight in gold, it’s the chef who

So could a patisserie specialisation be for

worth £3,500 which enabled her to train

made them.

you? A quick scan of vacancies highlights

for two months at a French patisserie

It used to be said that if you had cool

a demand for pastry chefs with starting

college and then spend three weeks

hands, you’d be good at making pastry.

salaries for junior pastry chefs around the

in Japan. Sarah expands, “Japan was

In turn, this made you an ideal candidate

£16,000 per annum mark rising to the

fascinating and I’d love to go back there.

for becoming a pastry chef, but since

mid-twenties with some experience.

The Japanese have really taken patisserie

pastry went all 'patisserie', recruiting

Head pastry chefs can demand their own

to heart with many Japanese patissiers

staff for the dessert section has become

rate of pay within reason with competitive

now training in France and then going

more difficult.

salaries offered to entice those with high

back home to combine their learnings with

According to Ernst van Zyl, the South

levels of experience.

their own culture. For example, you’ll see

African-born head chef at the 2AA

Being a pastry chef or patissier doesn’t

patisserie containing black and red beans!

Rosette Etrop Grange Hotel in Hale,

always confine you to being part of a

I was also able to go to New York where

Cheshire, good pastry chefs are now

kitchen brigade in a hotel or restaurant

the fashion for dessert bars started. William

among the most sought-after members

either, as Sarah Frankland proves. Having

introduced a dessert bar in his Belgravia

of the kitchen brigade. Ernst, who devises

worked at Mayfair’s Connaught Hotel for

boutique and it’s massively popular.”

and creates the desserts served in both the

two and a half years when Angela Hartnett

Sarah also won last year’s inaugural

hotel’s brasserie and separate fine dining

was restaurant chef-patron, Sarah studied

Movenpick Gourmet Dessert Chef of

restaurant, comments, “It’s a question of

patisserie one day a week at college.

the Year Competition.

confidence when it comes to puddings.

Sarah then left to work for Scottish-born

Held in partnership with the Craft Guild

“Most chefs are good at devising and

patissier William Curley and his Japanese

of Chefs, it required entrants to match

delivering savoury dishes. They know you

patissier wife Suzue, who are proprietors

one of the Swiss ice cream company’s

can add a bit of this to boost flavour, leave

of three London-based chocolate and

ice cream flavours with a dessert of their

a little something out next time if you need

patisserie boutiques in Richmond-upon-

innovation/choice. Sarah opted for

a bit more subtlety but with desserts, you

Thames, Belgravia and in Harrods. Now

hazelnut ice cream served with a poached

either devise or follow a recipe and if that

just over six years on, Sarah, who originally

apple cannelloni with a jasmine mousse

recipe calls for 2g of something, then

hails from Folkestone in Kent, is Head

on top of a chocolate sable Breton. (see

that’s what you give it. It’s 2g for a reason.

Patissier at the couple’s Twickenham

recipe on page 33) Judge Allan Pickett

You have less room for manoeuvre in the

kitchen, where the boutique’s chocolates,

said the competition “should act as

desserts section. It’s more of a science,

cakes and desserts are made.

inspiration for chefs to put desserts back

more technical and that makes a lot of

Explains Sarah, whose ambition is to

on the menu and encourage a revival

people nervous.

one day open her own patisserie/cafe

of a course that is so often seen as an

“I find my chefs are more afraid of the

in London: “I really enjoy what I do. The

afterthought rather than what could be

pastry section. A good pastry chef can

hours can still be hard especially in the

the icing on the cake of a top class meal”.

they serve the world’s most

36 Take stock magazine

Take stock magazine 31

PATISSERIE

Sarah’s Poached Apple Cannelloni with Hazelnut Ice Cream

Ernst’s Lemon Meringue Pie

Here’s the winning recipe for the Mövenpick Gourmet Dessert Chef of the Year Competition created by patissier Sarah Frankland.

Ingredients

Here’s one of Ernst van Zyl’s most popular puds at the Etrop Grange Hotel, his own updated take on the lemon meringue pie. Says Ernst: “If the wheel has already been invented, there’s no point trying to reinvent it.

Bring the milk and vanilla to the boil. Add

Soften the gelatine in cold water. Bring a

the jasmine tea leaves, cover with cling film

quarter of the apple juice to the boil and add

Milk 250g

and infuse for 10 minutes. Strain the mixture,

the soaked gelatine and return the mix to

Whipping cream 225g

return it to a pan and bring it back to the boil.

the remaining apple juice. Whisk in the egg

Vanilla 0.5g

Meanwhile, whisk the egg yolks and sugar in

white powder and place in a gas gun with

Egg yolk 40g

a bowl until pale. Soak the gelatine in cold

2 cartridges. Refrigerate until required.

Caster sugar 40g

water. When the milk mixture has boiled,

Gelatine leaves 2.5

remove from heat and pour a third of it into

Ingredients

Caster sugar 100g

Granny Smith apples 4 Water 300g Lemon juice 50g Vanilla 0.5g

down) 140g

Blackberry sauce

Sugar 130g Agar 3g Whole egg - whisked 130g Butter - cold and cubed 130g

Lemon curd

Italian meringue

Boil juice, sugar and agar for 2 minutes then

Caster sugar 40g

heat and whisk in butter. Pour in container

Egg whites at room temp 100g Caster sugar 160g Water 40g

Wild rice krispies Wild Rice

Pickled blueberries

Blackberry purée 350g

Method add the egg and bring to boil. Remove from and set in fridge. When set, place in blender, blend and add a few more spoons of the reserved juice until a smooth curd consistency is obtained. Scoop into a piping bag.

Italian meringue

Sugar 25g

Pickled blueberries

by the flour. Shape into a cylinder and rest in

Caster sugar 125g 32 Take stock magazine

Icing sugar 80g Baking powder 7.5g

5-8 minutes until golden brown. Sprinkle with

Apple foam

When sugar reaches 116°C slowly pour it

Drain on paper. Store in air-tight container.

Flour 100g

fridge to firm up. Cut and bake at 170°C for

Water 100g

Deep fry black wild rice at 210°C until puffed.

lemon juice to the boil. Thinly slice the apples on a mandolin, and simmer in the poaching

Blackberry sauce

40g sugar and keep whisking until smooth.

Wild rice krispies

Bring the caster sugar, water, vanilla and

Egg yolks 40g

beating the whites until stiff then drizzle in

Ground almonds 50g

Apple cannelloni

time then add the ground almond followed

Cream butter and sugar. Add eggs one at a

Sugar 100g

Plain flour 140g

to set in the freezer.

ends and leave tube in fridge to set.

Red wine vinegar 100g

Egg yolks 3

anglais. Pipe into a cylinder mould and leave

Sea salted butter-softened 80g

of the oven and cool.

light and fluffy. Scoop into a piping bag.

whipping cream and fold through the jasmine

Almond sable biscuit

to 116°C. When it reaches 100°C start

Butter softened 150g

Cool to hand hot temperature. Semi-whip the

cylinder on top. Roll up cling film, twist

Fresh blueberries 100g

and keep whisking until the meringue is cold,

gelatine and straining through a fine sieve.

Cocoa powder 12g

pour onto blueberries to pickle. Let cool.

caster sugar and ground almonds straight out

onto the egg whites in a slow steady stream

the pan and cook to 85°C before adding the

syrup for 5 minutes. Allow to cool. Lay slices

Put 160g sugar and water in pan and bring

Almond sable biscuit

Pectin rapid set 5g

the egg yolk mixture. Return the whole mix to

Chocolate Breton sablé

Bring water, sugar and vinegar to boil and

To serve

Pipe 5 mounds of meringue onto the plate, caramelise with blowtorch. Then pipe 5 mounds of lemon curd in between the meringue. Garnish with the pickled blueberries, wild rice krispies, almond sable biscuit and fresh mint leaves.

Apple foam

Jasmine tea 10g

Poached apple

Lemon juice (plus extra needed for letting

Jasmine bavarois

Better to just give it an update.”

Lemon curd

Method

Apple juice 400g Egg white powder 8g Gelatine leaves 4

Chocolate loops

Tempered chocolate 100g Fresh blackberries Jasmine flowers Roast hazelnuts Neutral glaze

Mövenpick Hazelnut Ice Cream

on cling film and place chilled bavarois

Chocolate loops

Cut an acetate sheet 7cm x 16cm. Pipe tempered chocolate into six lines across the acetate sheet, 1cm apart along the 16cm length. Join the lines together with chocolate along the 7cm length before curling up the acetate and placing it into a 5cm diameter ring. Leave to set and remove from the acetate sheet before serving.

To serve

Carefully insert the stuffed apple cannelloni tube through the chocolate loop and position it on top of the Breton sable. Squeeze some blackberry sauce onto the plate and top with blackberries, jasmine flowers and hazelnuts. Place on the quenelle of Mövenpick Hazelnut Ice Cream, spray on apple foam to finish.

Bring the blackberry puree to the boil. Mix the sugar and pectin together before whisking it into the puree and cooking for 1 minute. Leave to cool in a shallow container before pouring into a sauce bottle.

Chocolate Breton sable

Beat the egg yolks and icing sugar in a bowl until pale. Add the softened butter and then the dry ingredients to form a dough. Rest in the fridge on a floured tray. Roll out the Breton dough to 4mm thickness and cut 2.5cm x 7.5cm. Place onto a flexi mat, mould and cook for 10-15 minutes at 160°C. Leave to cool.

Sarah Frankland

Take stock magazine 33

ADVERTORIAL

PATISSERIE

Serving premium coffee just got simpler New NESCAFÉ Catering Refill Packs save money and time

The new Catering Refill Packs answer many

As one of NESCAFÉ’s customers explains:

of the user-needs highlighted by the 2012

“I need to tip or tilt the coffee tin when I

Mintel Packaging survey. It found that using

decant coffee into another container. It

refills can add 10% incremental value to the

would be much easier if I could hold it with

Out Of Home instant coffee category. Mintel

a single hand keeping my other hand free

also found that in foodservice over 15 per

to guide the pour.”

cent of outlets decant coffee and up to 90

With Britain fast becoming a nation of

per cent look for an easy-to-open pack.

coffee drinkers - the ratio of coffee to tea drinking is now equal according to Kantar

vailable in NESCAFÉ Original and

its new refill packs have an easy-open and

Worldpanel ‘Usage Out of Home’

Gold Blend, new 600g Catering

easy-pour design. With minimal packaging,

consumption survey - customers will

Refill Packs maintain quality and

NESCAFÉ listened to its customers and

NESCAFÉ Refill Packs also increase transport

welcome NESCAFÉ’s solution to keeping

flavour yet offer foodservice an easy-to-use,

efficiency, cut food miles and support

their daily coffee fix an affordable luxury.

environmentally-friendly pack that is

foodservice’s sustainability credentials.

cost-effective with a 100g saving compared to the 750g tin.

Contact your local wholesaler for further details.

Spilling the beans Refills can add

10% 87% Over

15% 90% 34 Take stock magazine

Mintel Packaging survey, 2012

incremental value to the out of home instant coffee category of consumers express a taste preference for NESCAFÉ as opposed to the nearest competitor brand of foodservice decant instant coffee

choose easy-to-open packs

A perfect partnership

Coffee making has long been regarded an art; creating the perfect partnership of coffee and cake is both an art and a science.

et this right and watch your sales soar. Britain has seen its coffee lovers revert back to independent

coffee shops in a move away from large chains in search of fresh, high-quality coffee. Last year the coffee shop market grew by 7.5 per cent and visits to independent coffee

vice versa. It can also complement a cake by

shops for breakfast have also become an

matching its notes, so if you have a caramel

increasingly popular trend.

cake, you can also accompany it with coffee

Serving high-quality coffee alongside your

with a caramely finish.”

patisserie selection will keep you on trend

Today, there is a vast selection of coffee

and encourage your customers to eat in

blends and roasts that are readily available

and spend more. Variety also wins, as does

to ensure you are able to provide your

understanding the best coffee and cake

customers with a range of high-quality

Pain au chocolat

combinations. Offering patisserie and coffee

coffee. Coffee machines are also becoming

selections to suit particular times of the day

more commonplace, affordable and efficient.

n Café au lait and Croissant

will keep customers coming back for their

Creating the perfect partnership couldn't

favourite combination or to try something new.

be easier.

Alex Galantino from La Bottega Milanese in

Winning Cake and Coffee Combos: n Espresso and Almond biscotti n Medium roast espresso and

n Nutty medium blends and Bakewell tart n Strong roast espresso and

Leeds explains that, like coffee, patisserie is

Nestlé offers a vast and popular range

'a heightened sensory experience in its own

of coffee blends and coffee machines

right' and so the two combined is a powerful

to suit all your barista needs.

hook. He says “Coffee can play as a contrast

Visit the Beverage Solution section

n Café Latte and Chocolate

to provide balance, for example a chocolatey

at www.nestleprofessional.com for

varietal to contrast a very citrusy cake and

more details.

Ginger cake

n Colombian coffee and Carrot cake chip cookies

Take stock magazine 35

business booster

KFASTS ARE BETTER WITH BREA

YOUR CUSTOMERS

WANT TO WAKE UP

TO A BETTER

BREAKFAST

A GREAT BRITISH BREAKFAST WITHOUT HEINZ BEANZ? UNTHINKABLE.

The nation loves Heinz Beanz. In fact in recent taste tests, consumers preferred the rich, tomato taste and wonderful colour of our beans to six other competitors.* Heinz Beanz are also packed with fibre, virtually fat free and count as one of your 5-a-day. So they’re not just good for business. *Heinz Sensory Assessment 2011

tourism Tapping into

2012 was a bumper year

for Britain’s tourism industry

s the world’s seventh largest tourist

numbers suggest it’s true. As the ongoing

destination, the UK benefits from

squeeze on finances and the continuing

both domestic and foreign visitors.

popularity of the ‘staycation’ means many

Last year the UK welcomed 31 million visitors

families will be holidaying at home in the

spending £18.6 billion. By 2020, overseas

UK this summer. So what should you be

the Jubilee, and the party

visitor numbers are expected to reach

doing to seize tourism potential in your

isn’t over yet. Turn the page

40 million with a spend of £31.5 billion.

area and maximise your revenue stream?

Domestic tourism accounts for the largest

For starters, think British. For chefs and

proportion of expenditure, over £22 billion

restaurateurs, domestic tourists provide the

spent last year, and this looks set to continue

perfect platform to indulge in the renewed

your business can benefit

in 2013.

passion for all that is British. With this in

this season.

VisitEngland is promoting domestic tourism

mind, look to promote seasonal British local

with a marketing campaign fronted by

produce and speciality dishes on menus

Wallace and Gromit and the strapline -

to attract tourists looking to enjoy their

‘holidays at home are great!’ and the

UK break.

thanks to the Olympics and

for Take Stock’s tips on how

Take stock magazine 37

business booster Prêt-à-Portea - a Fashionista’s afternoon tea at the Berkley- London www.visitbritain.com

LAST YEAR THE UK WELCOMED

There’s a predicted

200

million

18.6

VISITORS SPENDING

of additional overseas visitor spending expected in the UK in the next two years

BIllion

ear in mind that UK tourism isn’t all about

UK The

is the

world’s

location, location, location. Tourists outside ‘typical’ touristy-locations will

be just as interested in enjoying a taste of the local cuisine as those visiting famous or more popular destinations. Consider your local area carefully and you will find that you are near a particular area ofinterest, cultural importance or a tourist attraction. The question is - how can you make your particular venue work with and benefit from your area’s unique selling point? For instance, if you are in a popular walking area then offer ramblers specially-designed pre and post-hike menus, complete with a

7th

largest tourist destination 38 Take stock magazine

National celebrations and events can also

explains how important pubs are for tourism,

For more information on the P&G survey

offer wonderful themed opportunities if you

“the great British pub is our welcome mat to

go to www.pgprof.co.uk

have exhausted your local offerings. For

the world. Visitors can chat with locals, get a

For more information on Visit England

example, to celebrate national picnic week

flavour for the area and discover all the hidden

go to www.visitengland.com

in June, The Millstone at Mellor, Tourism

treasures which aren’t necessarily found on

Pub of the Year, offered pre-prepared

a planned itinerary. That’s not to mention the

picnic hampers and rugs for customers

wonderful array of local food, beer and wine

to take-away to enjoy a day out in the

that they can try while here.”

Lancashire countryside.

For the longer summer evenings, VisitEngland

In addition to a buoyant domestic market,

and the Association of Town Centre

international tourism is also set to rise with

Management have issued guidelines to

the latest research from VisitBritain predicting

help the tourism industry make the most

£200 million pounds worth of additional

of the night-time economy. Unlike the rest

visitor spending in the next two years. To

of Europe, Britain has a weak night-time

maximise earnings potential from overseas

economy. James Beresford, Chief Executive

visitors, the number one recommendation

of VisitEngland, says that later opening hours

is: clean up your act. According to a recent

by shops, bars and restaurants represents

study by P&G Professional, a division of

“a huge opportunity to grow tourism in

Procter & Gamble and the makers of cleaning

England and make our cities and towns some

overseas visitors

brands such as Fairy, Flash and Mr Propre,

of the most exciting in the world.” Contact

97 per cent of guests voted cleanliness as

your local Town Centre team if you think your

the most important factor when choosing

venue could benefit from night-time trade.

a restaurant, cafe, bar or hotel.

To fully capitalise on tourism in your area you

Cleanliness was voted more important than

could also consider offering accommodation.

cost, service, location or frills with 61 per

This could be simple camping, or bed and

n Find your local attractions on Google

cent of European customers - nationalities

breakfast utilising current space or by building

surveyed included Italians, Spanish, French,

bespoke separate guest accommodation.

Germans and Brits - expecting outlets to

The Craven Heifer Inn in Kelbrook, Lancashire

look freshly spring-cleaned all year round.

has successfully done this. From initially

Keeping it clean also leads to higher tips,

offering bed and breakfast from eight

so let staff know that hygiene reaps rewards

bedrooms above the pub, it now offers an

for everyone!

additional 10 bedrooms in a newly completed

Research from VisitBritain highlights the

2020

is EXPECTED to

welcome

million

route map with your venue as the star attraction at the beginning or end of the walk. Or, latch on to a local theme or event. For example, if your local area holds an annual village fayre, hire a stall and create a representative mini-menu to give the visiting public a ‘taste’ of your venue - and leave them wanting to visit you again for more! Offering traditional British afternoon tea is another easy way to appeal to tourists and can be done with limited kitchen facilities and by all types of venues including pubs, cafes, garden centres and restaurants.

spending

31.5 billion

Top tips for how you can tap into tourism: n Contact your local tourist information

centre to publicise your venue with

leaflets or a listing on their website

or local directory of recommended

places to eat or stay

n Get mobile and start using Foursquare.com or apps such as

the Good Food Guide app so that

customers can find you when they

are hungry

and TripAdvisor. Link your products

and promotions to local attractions/

events - and contact organisers to

see how you can work together

n Celebrate local produce and

incorporate regional/local dishes

on your menu. Visitors love to try

lodge building. Although this required initial

local food, drinks and dishes

importance of pubs to foreign visitors, with

investment, with rates between £60 for single

n Cater to family groups. Over the

over 50 per cent of foreign tourists visiting a

occupancy and £90 for double, it is clear

summer months the majority of

pub when in the UK. Patricia Yates, Director

to see how offering accommodation can

holidaying Britons will be families with

of Strategy and Communication at VisitBritain

provide additional income.

children - see our article on page 40 Take stock magazine 39

business booster

Child’s

play Make your establishment family friendly this summer

t’s here again - six weeks of school holidays and whilst your first reaction may be to pull a face, stop and consider what this could

mean to your business: increased custom and profit. Families up and down the country will be holidaying, visiting relatives and generally trying to keep their children amused. This will inevitably involve eating out and the more your venue caters to families, the more you could benefit. Caterers that capitalise on the family sector will rake in additional revenue; and the trick is to appeal to both adults and children. Parents may make final decisions and pay the bill, but children will often dictate where the family ultimately chooses to eat. Parents will be looking for value for money, healthy options and a child-friendly, clean and welcoming environment. Children will be

The Eagle and Child in Ramsbottom,

looking for entertainment, food they like

Lancashire has novel ways of attracting

and a friendly atmosphere.

families. Tenant Glen Duckett explains:

Since the smoking ban came into force in

“We’ve put together a great value kids’ menu

2007, there has been a 3 per cent increase in

including mini-versions of our pub classics

eating out, according to Mitchells & Butlers’

such as mini-chicken and ham hock pie with

investor review. In monetary terms, spend on

cheesy mash topping for £4.95, using quality

eating out has increased by £17 billion since

local ingredients. We begin by getting kids

2003. A main component of this market is

out collecting eggs for their dinner from our

families; they drive up food sales, create

new hens. We show them where we grow fruit

high spend for short stays and often involve

and veg in our Incredible Edible Beer Garden.

large groups.

Giving young visitors these experiences gets

So, how can you effectively cater for families?

them asking their parents to take them to

Menu Mixes Get your food offering right to appeal to both parents and children - look at your target market to decide if you need a separate children’s menu. Parents often like

40 Take stock magazine

the pub - surely every adult’s dream.” To find out what might work best in your area, why not consult children at a local

Busy Bees To ensure other customers are not irritated by children, keep them busy. Colouring sheets and crayons are a low cost way of occupying children, or you could create an indoor or outdoor playing area. The Pear Tree pub in York has won over families with an impressive soft-play area featuring an indoor tree-house and interactive games and screens including XBox and PlayStations. Parents can even watch their kids on parent cam-screens. By ‘zoning’ and keeping children separate, the pub is reducing the risk of offending and alienating their regular adult customers.

school or current family customers to see what menu options they would like to see?

half-portion options of standard menu dishes

High Street Trends

for their kids. As Yummy Pub's Tim Foster

A study of successful high street chains such

explains, the chain offers a range of options,

as McDonald's, Frankie and Benny’s and

ensuring that these are tailored to what

Giraffe, shows that small bites, colourful

parents want. “While we've tried various

packaging and presentation pitched at the

options - half-portion, half-price, set menu

right price is a winning formula. It's important

with starter, main and pud - offering kids’

to remember that the family market is key

classics and being flexible around parents’

to incremental sales of drinks and desserts, so

needs and wants is most successful.”

ensure you offer a range of drinks and fantastic,

If you decide to go for a bespoke children's

fun desserts. A key trend demonstrated by

menu, you could gain inspiration from

operators such as Pizza Express is to get

award-winning, family friendly pub the Manor

children making their own food. The chain

Arms in London. Its kids' menu changes daily

lets children create their own pizzas while

and includes vegetarian choices and organic,

Pizza Hut has the popular ice cream factory

seasonal produce. At £6.50 including juice

where children pump their own ice cream

and a piece of fruit, the menu achieves a

and create their own sundaes by adding

healthy 65 per cent gross profit.

their own choice of toppings. Take stock magazine 41

business booster

Family Values

The new range of Professional products

n Children often dictate where families

for all your core cleaning needs

choose to eat n Parents want value for money, healthy food and drink options and a child friendly welcoming environment n Mitchell & Butlers' investor review noted a 3 per cent rise in eating out since 2007 n Spend on eating out increased by

“When the employees come back the next day, they always know that it has been cleaned to a high standard.”

£17 billion since 2003 n Parents like half portion menu options for kids n Small bites, colourful packaging and

Sarah – Cleaner

presentation pitched at the right price is a winning formula

what clean can be

n Colouring sheets and crayons are a low cost way to keep kids occupied n Make families welcome and they’ll be back

Childproof Your Premises Your décor and equipment need to immediately make it clear that you welcome families. Make seating appropriate for families such as larger tables with childfriendly chairs and a good supply of clean high chairs. Dedicated changing facilities are also a must and thoughtful additions like pram storage at the entrance will go down well with parents. It is essential to review your premises from a hygiene and safety point of view too - ensure the guarding of any open fires, that no ornaments are within easy reach and that hazards such as hot food stations and cleaning products are out of reach of small hands!

perceptive and coach them in 'wowing'

Billy-Bob’s Ice Cream Parlour is a large

families. Simple things like offering to serve

ranch house which offers American food

children’s meals immediately can be a real

such as pancakes, hot dogs and incorporates

winner for parents. To cater successfully

Yorkshire Dales’ range of ice creams. By

for families you may need to consider more

offering free entry to its barn play area and

front of house staff which can pay dividends

outdoor wooden play area, it attracts large

as they can effectively manage tables, offer

numbers of families.

more drinks and really upsell your menu.

So this summer, remember that attracting families really is child’s play. With a few

Think Outside The Box

thoughtful changes you can reap the rewards of this highly lucrative market.

Review your current resources and see if you can offer something a little bit extra. Many establishments offer a retail experience in addition to their food offering. Examples include an old fashioned sweet shop, an ice cream or toy shop. Snacks are key to this

Happy Face

market so even if a family doesn’t want a

Good and friendly service is valuable to the

your venue to families is key. Yorkshire

family market, so make sure your staff are

Dales Ice Cream near Skipton has done

well trained and offer service with a smile.

this fantastically well. It launched a

Make a family feel welcome and they will

50s-style American themed ice cream

return. Ensure your staff are attentive and

parlour at its farm near Bolton Abbey.

meal, be sure to offer snacks. Adapting

Take stock magazine 43

King of the Roll You all use it, so why not use ours!

THE TODAY'S GROUP

New Crown for Today’s Kitchen King Today’s Kitchen King range has long reigned supreme over cleanliness and hygiene in the commercial kitchen and throughout the public areas of hotels, cafes and restaurants.

o celebrate its silver anniversary as the UK’s leading range of cleaning products and cloths for caterers, the

Today’s Group gave it a rebrand and fresh new look to appeal to new users as well as loyal customers. Today’s also took the opportunity to review the range - exclusively available to you from your Today’s member wholesaler discontinuing products no longer popular and adding some great value new ones. The new Kitchen King range features 160 products - with only a handful still to be branded with the new look. New products include a paper and disposables range of kitchen essentials - for maximum levels of food safety, hygiene and speedy clean-ups before and after service, in the kitchen and outside. Hygiene is an increasingly important factor in attracting customers and retaining their loyalty. To help you maintain the highest standards of cleanliness, the Today’s Group is constantly on the look out for new products to extend and improve the Kitchen

Kitchen King paper products are great quality at great prices.

King range.

Exclusively available from your Today's member wholesaler.

this professional standard cleaning range -

Order some today!

There are several products on special

Since the rebrand, the distribution of Kitchen King range has been increased but pricing levels have been maintained. As a result, that includes hand towels, kitchen cleaning rolls, towels and toilet tissues - is now widely available and competitively priced.

offer until August - contact your local Today’s wholesaler for range and offer details. Take stock magazine 45

THE TODAY'S GROUP Get inspired by understanding Hazards

make sure washbasins and hand-towel

and deep cleaning, mopping up, dusting

Analysis and Critical Control Points (HACCP)

dispensers are in the most convenient areas

and polishing. For food contact and food

legislation. This is a form of food safety

for staff to use them - not just squeezed into

preparation surfaces, blue traceable towels

management with a set of principles

a corner. Basins close to entrances and exits

are sterile and approved for food use - the

designed to prevent the spread of food

will remind staff to wash up before they start

bright blue colour means fragments can

safety hazards by identifying critical points

work or move to another area - from raw to

be easily spotted and won’t end up in

in a kitchen. You need to know how chefs

cooked foods, for example.

someone’s dinner.

use the kitchen and how food flows so that

In smaller operations without laundry

Kitchen King’s range offers good absorption

washbasins, paper towels, cleaning rolls and

support, high levels of hygiene are only

for drier hands and surfaces; they are also

solutions and rubbish sacks are in the right

possible with disposable paper products.

gentle on skin but tough on tops. Opt

places so they get used in appropriate ways.

Professional strength paper rolls can be used

for one-at-a-time dispensing for lower

When designing or refitting a kitchen

for cleaning, sanitising, drying, degreasing

consumption and more hygienic storage.

Dirty Tricks 22

ALMOST A QUARTER

On The

Paper Trail Choose the best disposable cleaning products and make sure your staff know how to use them.

ven the best restaurants in the country

of having done so. So whilst cleaning may

and fresh and half would not revisit a

have at one time or another had a

not be the most exciting aspect of your

place that delivered a poor first impression

hygiene scare. Thankfully few outlets

business it is essential to attracting and

on hygiene.

match the horrors uncovered by Gordon

retaining customers.

A café, restaurant or hotel kitchen that is

Ramsay or The Hotel Inspector, but if you

Fresh, clean toilets, sparkling windows,

managed hygienically can make a major

could do better on the cleanliness front, you

cabinets and table settings help create

contribution to your business success in

can bet your last scourer that your customers

a pleasant experience for your guests

the long term.

will have noticed too.

- and if the public areas are tip-top, their

Key to maintaining high levels of hygiene,

A customer’s cursory glance at your

confidence in the cleanliness of what they

according to the experts, are well-planned

windows, seating and serving counter will

can’t see increases. Research by the industry

spaces, simple effective routines that

provide enough information for them to

has shown that 9 out of 10 people would

staff are trained to follow and excellent

conduct a personal hygiene risk assessment

not recommend a hotel, cafe, pub or

cleaning products to maximise efficiency

- even though they may not even be aware

restaurant that did not appear to be clean

and minimise the risk of spreading disease.

46 Take stock magazine

1 in 5

said the cleanliness of the toilets affected their restaurant choice

suspect food dropped on the floor goes on to be served

16 %

of UK diners fear chefs regularly fail to wash their hands before cooking

65% 88% of UK diners have walked out of a restaurant that lookeD

‘grubby’

believe if the loo is dirty... ...so is the kitchen

Results of Tork Toilet Barometer, annual survey of washroom trends commissioned by SCA. Take stock magazine 47

feature

Conference Skills

July's highly anticipated

Skills for Chefs Conference

Alan Paton, who will be running a master-

us. With workshops and

Take Stock will be there and we are

demonstrations from

really looking forward to seeing two Michelin

Michelin star chefs, and

culinary theatre on Thursday alongside celebrated chef Mark Poynton. We are almost as excited for the Champagne and Canapé reception prior to the Annual Gala Closing Dinner held in the stunning Firth Hall

unmissable.

The five course meal will be served with a

of the University on the Thursday Evening. selection of fine wines and the lead chefs are

The Conference is being held at Sheffield University on Wednesday 10th and Thursday 11th. Highlights of the conference will include: n

the showcasing of chefs’ talents

the sharing of knowledge and skills

training

starred chef Eric Chavot take part in the

Fort - the event will be truly

Carry on

interactive workshops with chefs such as class on black puddings on the Wednesday.

Bennett MBE and Matthew

Stock Exchange

the two days. There will also be small

is once again almost upon

addresses from Andrew

The

Mick Burke, Tracy Carr, Debbie Gooder, Neil Taylor and Len Unwin.

You have to go a long James Mackenzie

There is a limited number of places - so don't event - we'll see you there! For more information and to book your

opening speech from Andrew Bennett,

place, visit: www.skillsforchefs.org.uk or

MBE

call 0114 222 8916

way in British industry to discover a sector in which

miss the opportunity to attend this exciting

through demonstrations and workshops

Adam Simmonds teaches sugar work

there are no professional qualifications (linked to an awarding body) beyond

an audience with food writer Matthew

college training.

Fortand and discussions of key issues closely linked to the industry The event will also allow you to build relationships with suppliers and colleagues and ultimately extend your network. The event is hosting an impressive lineup of chefs who will be running the culinary theatre over

Mark Poynton

Eric Chavot

Skills for Chefs - Business Programme July 2013 Key Note Speakers Wednesday 10th July Registration from 9am Session 1 at 9.45am Close : 5pm Thursday 11th July Arrival from 9am Session 1 at 9.30am Close : 5pm

Andrew Bennett, MBE

Matthew Fort

Culinary Theatre

Master Class Sessions

Sat Bains, Chef Patron, Restaurant Sat Bains

James Mackenzie, Head Chef & Proprietor, The Pipe & Glass Inn

Adam Simmonds, Head Chef, Danesfield House

Alan Paton, Executive Head Chef, Stoke by Nayland Hotel

content of these qualifications is researched

recognise that the UK restaurant

by the Sector Skills Council through

industry is one such sector. Just ask

consultancy with industry, and then

yourself; when were you last certified and

packaged for delivery by an awarding body

stringently assessed in your role? The likely

(e.g. City and Guilds) through over 300

answer is probably never.

colleges nationwide. Post college, there are

Mark Poynton, Chef Patron, Alimentum

Adam Brown, Head Chef, Brockencote Hall

Eric Chavot, Executive Chef & Owner, Brasserie Chavot

Will Holland, Head Chef, La Bécasse

In the UK today, chef training is predominantly

that has awarded pass scores to 354 chefs

Sarah Hartnett, Head Pastry Chef, Sheraton Park Lane Hotel

undertaken in colleges through government

since its launch in 2008, but general

funded NVQ or VRQ qualifications. The

career training opportunities are limited.

www.skillsforchefs.org.uk 48 Take stock magazine

Mick Burke, Senior Chef Lecturer, Sheffield City College

f you’re a chef however, you’ll instantly

niche courses such the AAA training scheme

Take stock magazine 49

The Stock Exchange \

But why should chefs seek out skills development after college anyway? There are several compelling reasons and the first is what makes the consumer happy to pay for dining out. Ask yourself this; why would a consumer pay to dine out at the restaurant of an undeveloped chef when they can buy better quality themselves from a supermarket? Today, restaurant chefs are competing with retail brand development

1 A skilled chef develops an intuitive blend

the restaurant will struggle.

of artistry and science to create appealing

The second factor is new technology and

menus to drive loyalty and customer

equipment designed to make the chef’s

enjoyment

job easier, faster and more efficient whilst producing a higher quality finish to dishes. Learning new skills around new equipment is key to the success of thousands of restaurants - and chefs. Thirdly, cooking in the media in the last 15 years has created a vast domestic knowledge base; many consumers are themselves accomplished ‘cooks’. These discerning prosumers are no fools and their expectations in your restaurant may well be

If you think blenders are all about smoothies

blades at the speed of sound (almost), they can

and more use in a bar than a kitchen, think

handle just about anything you throw in them.

again. There’s a whole new generation of power

They can whip up delicate spreads, batters,

2 A skilled chef works efficiently and

performers out there. These multi-purpose

salsas, sauces, dressings and perform the heavy

makes fewer mistakes. Such a chef

workhorses are perfect for chefs who need to

duty crunching of grains and beans for hummus,

develops strong muscle memory and

tempt diners with ever more creative textures

nut butters, fruit powders, crushed ice, thick

a dependable kinaesthetic touch with

and tastes and serve them in seconds.

blends, sorbets and purees.

ingredients and the broader cooking

Professional blenders give chefs total control

Experts agree on three factors that separate the

processes on which the menu is based

over the food preparation process from a light

men toy’s from the boys’ - jar shape, blades

touch to lots of power and speed. Spinning

(number and position) and motor strength.

3 A chef with business knowledge will

operate a tight financial operation

that delivers profit targets as well as

revenue thresholds

linked to their own enthusiastic development.

4 A chef with a depth of knowledge

The final motivating factor is personal; salary,

will be aware of how to cook cheaper

success and creating a secure career. The

ingredients (of no less quality) than

better you get the more you’ll get paid.

premium ingredients that carry less

Highly-skilled chefs are a prized commodity

profit margin

in the job market today and top chefs can

5 A technically trained chef will be a better

rise to earn salaries to equal peers who twenty years earlier packed themselves off to university. Chef Paul Foster says: “Sharing skills is really important if we're to nurture the stars of tomorrow. When I think of the chefs I learnt from it's a natural progression to want to pass knowledge and experience onto those who seek it. Books and TV shows need to be

Nowhere in a chef’s kitchen is power and performance more appreciated than in a blender. Find out how to choose the right one for your business.

Here’s how:

chefs and if they can’t hold their own then

food manager, creating less wastage

by efficiently using every last morsel of

an ingredient and employing cash saving

skills by avoiding pre-prepared higher

priced products/ingredients

6 A skilled chef can quickly become a

recognised leader, promoting staff loyalty

7 Chefs who have enjoyed training feel

New Training Options for Career Chefs

ormer chef and AA inspector Gordon Cartwright, who contributed this article, is the

founder of visionarydining.com. Launched to develop individual skills within the global food and beverage

connected to the industry, evolving trends

industry, visionarydining.com runs

that consumers appreciate, responding

training courses for career chefs that

to the seasons (and financial savings

promote a connected learning process.

For business owners, the benefits of a skilled

associated with buying in season)

Chefs who join visionarydining.com

chef within your business can mean the

8 A skilled chef has an increased likelihood

complemented with up-and-coming chefs getting their hands on cutting edge kit and ingredients too.”

difference between success and failure.

of promotion into executive management

at a time when many chefs in middle age

simply leave the industry

9 Chefs who are trained at their employers

expense stay longer, saving on retraining

and recruitment costs

10 Skilled chefs have nothing to hide and

50 Take stock magazine

Smooth operator