Take Stock Magazine - May/June 2020

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2020

Top

Takeaway

Tips

Gin's Trending

Make Dad's Day

THE BEANZ WE ALL KNOW AND LOVE. Heinz Beanz don’t just taste great, but are nutritious too; high in fibre, high in protein and low in fat, as well as contributing to 1 of your 5 a day.

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Available to purchase now! @KraftHeinzFSUK

www.kraftheinzfoodservice.co.uk

Your wholesaler needs your help Dear customer, Please pay your bills so we can be here to support your business.

Covid-19 is a challenge to all of us in the drinks supply chain, and as your wholesale distribution partners we are doing all we can to protect the amazing diversity of businesses like yours we supply and support across the country.

The majority of your businesses are temporarily closed but when the time comes to re-open we will be there, along with our supplier partners, to work alongside you and help reignite our economy.

Last week, more than £3bn was transferred from government to local authorities. Many of you will be receiving grants for your business and cash will flow into our industry. Your wholesalers can help ensure you get access to these hugely-deserved funds.

Wholesalers have received none of the grants put aside for hospitality and leisure business. Many wholesalers are extending debt to pay suppliers, so they will still be there to supply the stock you need when the time comes to open your doors again.

We are coming together with one message: please ensure that the financial aid coming from the government moves up the supply chain. We’re asking you to allocate some of that assistance you receive to paying your bills for the stock we’ve already delivered to you.

The majority of our businesses are small, regional and independent, but whatever their size, all have relationships with you which go far beyond delivery. If wholesalers start to struggle, you will lose more than that relationship - you will lose the flexibility, the knowledge of your businesses, and the diversity in your supply options that wholesalers offer.

Paying outstanding invoices for goods you have already received will allow us to pay our suppliers and keep the wheels of this industry turning.

We want to be there to support your business when this is over, but we need the government’s assistance to flow through the industry to ensure that together we play a core role in the UK’s economic recovery and growth.

Thank you.

Coral Rose, chairman of FWD & Julie Dunn, president at SWA

3

S E L A S H S A E UNL T A E R G S I H T H T I W NEW LOOK! Tango is the fastest growing Fruit Carbonate brand in the last year*

Tango has delivered the 3rd biggest volume increase in Soft Drinks in the last year**

Tango Sugar Free has seen the highest penetration growth in Fruit Carbs*** ALSO AVAILABLE IN:

SOURCES: * Nielsen RMS, Total Coverage GB, Absolute Volume Sales Change, 52w/e 25.01.20 vs. YA ** Nielsen RMS, Total Coverage GB, Absolute Volume Sales Change, 52w/e 25.01.20 vs. YA; 1st Pepsi, 2nd White Rock *** Kantar Worldpanel, Take Home panel, Absolute Penetration Change, 52w/e 29.12.19 vs. YA

Time to

Time to

TAKE STOCK

FROM THE EDITOR

Hi

DOWNLOAD OUR APP

& Welcome FOLLOW US ON

Without doubt our industry is

Whether you are closed or partially

experiencing its most challenging and

open, keeping in touch with your loyal

worrying time. And it’s fair to say that

customers now will help enormously

nobody expected us to be approaching

when your doors re-open. Social media

the summer months the way we are.

is a great way to do this - and you can

As you and your businesses adapt to get through lockdown, we’ve tried to bring you some help, support and inspiration.

use it to promote a takeaway service or

This time can be made to good use; whether it’s doing a big clean-up, or

lockdown which we’ve chosen to keep

planning a new seasonal menu, make

because they are a good read - and

the most of it.

Everyone in the industry is a hero to us

To make sure foodservice and trade

here at Take Stock, and we were thrilled

operators get the correct support and

to speak to three professionals on page

up-to-date information we have put

14 about how they are using their time.

together an information hub with links

We salute them, and everyone else who

to all of the relevant websites sites you

is working hard and struggling during

need in one place on page 18. We hope

this unprecedented time, especially

this will be a useful tool for you.

the chefs and catering staff in schools,

a takeaway service, or thinking of starting

hospitals and care homes. Together, we will get through it.

one, our feature on page 11 will give you

On behalf of the Take Stock team and

all the tips you need to make it a success.

Unitas, we hope you enjoy this issue.

Father’s Day and World Gin Day are perfect events you can use to showcase to customers what delicious dishes or top tipples they can order from you or re-create by themselves at home. See our features on pages 32 and 28.

takestockmagazine.com

are still there.

features which were written before the

And for those who are already supplying

VISIT US ONLINE

just say ‘hi’ to remind customers that you

In this issue of Take Stock, you will find

relevant to our industry.

@TakeStockMag

Tracy x 5

Published by the fabl.

Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill

CONTENTS FEATURES 11-13 Top Takeaway Tips 14-17 Industry Heroes 18-19 Keeping you Informed 20-21 Top of the Class 22-23 Say Cheers to the Beer 25-27 Rethink Your Menu 28-29 Making Gin Fizz 32-33 Let’s Celebrate Dad 39-45 Tastes of Summer 49 Keeping it Clean 50 Stay Guarded

20

28

TOP OF THE CLASS

MAKING GIN FIZZ

11

22

32

TOP TAKEAWAY TIPS

SAY CHEERS TO THE BEER

LET'S CELEBRATE DAD 6

14

25

39

INDUSTRY HEROES

RETHINK YOUR MENU

TASTES OF SUMMER

8

WHAT'S NEW

EVERY ISSUE 8-9 What’s New 31 Feed Your Eyes 34-35 We Grill - Alex Bond

31

34

WE GRILL - ALEX BOND

RECIPES 29 Pink Gin Summer Cocktail 29 Classic Ramos Gin Fizz 32 Best-ever Burger with Pancetta, Avocado & Blue Cheese Butter

29

PINK GIN SUMMER COCKTAIL

33

LOUISIANA COWBOY DOGS

33 Louisiana Cowboy Dogs 33 Big Daddy Sandwich 43 Summer Paella 43 Pinoy Chicken BBQ 45 Baja Style Pulled Oats Tacos 45 Banana Ketchup

43

SUMMER PAELLA 7

45

BANANA KETCHUP

New What’s

May - June

Nuts about Yazoo

A Fruity

Rum

Flavoured milk brand Yazoo has launched a limited edition Choco-Hazelicious flavour which it is confident will bring as much excitement to the category as its two previous limited editions Choc-Mint and Choc-Caramel.

Available in 400ml and 1 litre packs the new milk drink has no allergen risk and can be safely consumed by nut allergy sufferers. With 48%

Inspired by its original Dead Man’s Fingers Spiced Rum from the Rum & Crab

of flavoured milk sales being

Shack in St. Ives, Cornwall, this new rum variant carries the sweet notes of roasted

chocolate based, Yazoo is confident

and candied pineapple. Well balanced with hints of soft brown sugar and nutmeg

consumers will go nuts for this

there’s also a whiff of aniseed and lime zest to get the palate tingling. For a super

new flavour!

refreshing summer drink, serve with lemonade, lots of ice, a wedge of lime and a sprig of mint. halewood-int.com

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8

yazoo.co.uk

Mousse

in the House!

The number one dessert flavour* is available from Carte D’Or with the introduction of Carte D’Or Strawberry Mousse 5.4 litres to its powdered desserts range. Made with real strawberry pieces, gluten free and with no added colours, flavours or

Be a Master The Kikkoman Masters 2020 competition is open for entries. Simply devise a two-course menu using Kikkoman Naturally Brewed Soy Sauce and submit it by Friday 26 June, 2020. The 10 best entries will be invited to a live cook off, with a seven-day trip to Japan

preservatives, just add milk to create a versatile mousse which can be piped,

the reward for the lucky winner.

frozen, moulded or cut to create a wide range of desserts. For recipe inspiration powdered desserts visit ufs.com/cartedor

Find out more on  @KikkomanMasters or  Instagram @KikkomanProUk

*Aggregated Wholesale Data, Volume Sales, MAT 9/12/19.

kikkoman.co.uk/masters2020

or to learn more about Unilever’s range of reliable, controllable and adaptable

A Better Bisto Premier Foodservice’s much-loved Bisto brand has had its gluten free gravy certified as suitable for vegans. The ‘nation’s favourite gravy’ now caters for both vegans and vegetarians, all while maintaining the great taste of Bisto. Available in 1.9kg packs, the launch brings an exciting vegan addition for caterers’ menus, allowing them to make up to 27 litres per pack. premierfoodservice.co.uk

9

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DELICIOUSLY SIMPLE 100% JUICE • NO ADDED SUGAR

© 2020 European Refreshments. All rights reserved. APPLETISER is a registered trademark of European Refreshments.

TAKE STOCK

FEATURE

T o p Take away Tips Out of home businesses across the country are looking for ways to adapt if they are to survive the Covid-19 crisis. So if you are trading a takeaway-only service, or thinking of starting one to help keep your business ticking over and retain loyal customers both now and into the future, here are Take Stock’s top tips to make your service safe and successful in the meantime.

What to do

channels and answerphone message

takeaway packaging to use. From

how customers should order, pay for and

pizza to salads, paninis to burgers,

Menus - adapt or change your dishes

collect their food. Do not take any orders

pies to curries, there are many forms

to feature ones that can be produced

on the premises. All orders should be

of packaging available in recyclable,

quickly and efficiently, or with fewer staff,

taken online or over the telephone and

compostable or bio-degradable formats.

in formats that are easy and safe to deliver

ideally payment should be made by card

such as one-pot dishes. Make sure you

prior to collection or delivery (over the

Proper pick-ups - think about

phone or contactless).

how you are going to manage the

have an easy-to-read PDF of your menu

collection of orders, maintain the social

for customers to easily download from your social media pages and website,

Offers and deals - offers and deals

or to email to customers.

encourage new customers and repeat

Social media - keep your social media updated with your latest takeaway menu offerings. Make sure to add the time that you are operating a takeaway service, your new opening times, order and delivery details, and a contact number

ordering. There’s no need to be clever - offer a 2FOR1 deal at set times. Buy one get one free deals (BOGOFs) always go down well, also think about sticking with your existing offers that you know work for your customers, but tweaking for

distancing of two metres between employees and customers and consider arranging staggered collection times to reduce the number of customers entering your business at any one time.

Use signs and plexiglass barriers at tills and counters as additional protection and reassurance.

takeaways. Also don’t forget about offers

Safer deliveries - join a national food

on key diary dates such as National Fish

ordering/delivery group like Deliveroo

Promote outside your venue -

& Chip Day (7 June) and Father’s Day

or Just Eat if they operate in your area. If

use A-boards or chalk boards to promote

(21 June).

you are considering setting up your own

(if changed) and menu.

that a takeaway service is now available from your outlet to attract passing footfall

The correct package - invest in

and drivers.

delivery-proof carrier items that retain

delivery service, you’ll need to follow delivery hygiene guidelines and practice no contact deliveries.

heat, prevent leaks and maintain product

Ordering etiquette - explain

quality, consistency and safety. Speak

Drive awareness - actively market

clearly on your website, social media

to your wholesaler about the correct

your offering by updating your website

11

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THE GREAT TASTE OF HELLMANN’S NOW IN GRAB & GO PORTION PACKS

FOOD TASTES BETTER WITH HELLMANN’S WE’RE ON THE SIDE OF FOOD

TAKE STOCK

FEATURE and social media profiles regularly to

licence allows it to do ‘off sales’, so with

remind customers you are still operating.

the help of a milkman and baker, it sells

Post to your local community Facebook

fresh eggs, milk, butter, yogurt and

group and any other organisation offering

bread, and most customers who come

cross promotion - such as CAMRA’s

in for bread take home a bottle of beer

camra.org.uk/pullingtogether. If you have

(see feature on page 14).

collected email addresses and numbers

Make a lasting impression

over time, and the customers have agreed to be contacted, then send a group email, being mindful of GDPR regulations.

At this moment in time nobody is clear

The Avenue Hotel

how long the Covid-19 crisis will impact

Remember, not everyone has access to

The Avenue Hotel in Old Langho,

on our industry. The way you interact

a computer or uses social media.

Blackburn keeps its takeaway menu

with your customers during this time

simple with pizza, pasta and fish &

Get on the map - make sure that

really matters and could benefit your

chips, and a Sunday-only roast. Due to

business for years to come. Here’s how:

your details are up to date on Google

popularity it has now introduced lasagna

Maps and other business search engines

and a chicken burger on a homemade

so that anyone searching or trying to

bun. It also offers BOGOF on pizza every

find your outlet obtains the correct

Thursday night.

contact information.

• Any takeaway and delivery service during lockdown is a benefit to the community - making life easier and just that little bit better.

Old Swan Inn

• Offering a free delivery to the elderly

Sticking with traditional offers, however

and vulnerable - or special offers and

tweaking them for takeaway shows

services - is above and beyond and

loyalty to your regulars. For example,

won’t be forgotten.

The Old Swan Inn, in Gargrave,

• A takeaway service also reminds your

Yorkshire is still holding its ‘Pie Night

customers that you are still there and

Wednesday’ but is offering a free

will be ready for their custom the

portion of homemade beer battered

minute your doors re-open.

onion rings with every portion of

• Extra income for the future - if your

steak pie and chips ordered.

takeaway option is successful, then

White Cross Inn

why not think about continuing with

The White Cross Inn in Caerphilly had

it long term - even if it’s only a

to re-think how it could keep serving its

weekend service. Use this period as an

loyal community. The small country pub’s

opportunity to gauge customer interest.

Safety first Now more than ever the safety of you, your staff and customers is paramount. The Food Trading Standards (FTS) has released its safety guide to follow and help prevent the spread of coronavirus while trading.

Allergens - make sure your online

Packaging & delivery - all food

Hygiene - all employers should

menu has all relevant allergen

should be handled and delivered to

stress the importance of more

information. Make sure staff remind

customers in line with usual food

frequent handwashing and

customers on the phone about foods

safety practices. Mark all allergen-free

maintaining good hygiene

that contain any of the 14 specified

meals clearly and wash or sanitise

practices in food preparation

allergens.

hands after each drop off.

and handling areas.

For the full information click here

13

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Industry Heroes When the going gets tough, it’s nice to applaud those who are still trying to help others, and make the best out of the situation. Take Stock spoke to three industry heroes... vulnerable people who didn’t have the money, or means, to buy them.

Most of the supermarkets were struggling to keep up with stocking essentials due to panic buying and I had the supplies, so it made perfect sense.

I did a video on my social media pages sharing my plans and by Sunday my Twitter account had had one million hits!

I was making about 30 orders a day but when lockdown was imposed the next day it went insane, and by the end of Tuesday I’d had 1,400 requests!

Mark Heirs is a personal chef for local and international clients. Based in Stirling, Scotland he set up a food delivery service for the local area and with the money raised donates essentials and food parcels to vulnerable people.

I had people from Birmingham and even as far as Texas in the USA

councils, who make sure those who

offering to donate money. I was

really need it get it.

overwhelmed by the response so I set up a JustGiving page.

pages so people at home can have a Luckily, I had my parents’ help - and

go at cooking. I’m thrilled when I get

supplies - so they drove a van too and

messages and comments from people -

soon enough we were supplying 100

especially children. If one good thing can

households a day.

come out of all this is that more people,

After the first week I started making and I was sat at Heathrow Airport the

selling pre-prepared meals too. I made

Thursday before lockdown waiting for

comforting meals such as curry, beef

my flight home and as I opened my

stew, macaroni cheese - homemade

laptop diary I could see my packed diary

meals like your granny would make!

empty in minutes. I was suddenly a free man until August and wondered what

My menu was also dependent on the

I was going to do? I knew my anxiety

availability from my suppliers. Gone were

levels wouldn’t allow me to just sit in the

the days of halibut and aged beef, it was

house and stare at the four walls, so I

all mince, stewing steak and sausages,

decided to put my skills to good use.

so my job was to make those ingredients into a quality meal that was easy to

My parents own a catering company in

warm up in the oven or microwave.

Stirling, so I borrowed one of their vans and filled it with essential ingredients like

I don’t make any profit from what I’m

milk, bread, eggs, chicken etc. My idea

doing. I take the cost price and add on a

was to sell it to local people, and, if the

10%-20% margin, and the money from

need was there, stretch to Glasgow and

each sale goes towards the ready-meals

Edinburgh too. I’d then use the proceeds

and food parcels I donate. I work with

to donate essentials and food parcels to

the charity Barnardo's, and the local

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I also post recipes to my social media

14

especially families, are cooking again at home from scratch. I just hope that enthusiasm and passion stays when life returns to normal.

TAKE STOCK

FEATURE

Ryan Bolt is the executive chef for Moss & Co. in Suffolk. After his company took the decision to keep its doors closed for the time being, Ryan decided to use his skills to help people cook at home.

Our boss took the decision not to offer a

a great feeling knowing that everyone

takeaway service from the six pubs in our

was being interactive and pulling

group so we are just waiting until we can

together during a very tough time.

open again. We salvaged the supplies we could and donated the rest to the local

Then, one of my suppliers, Accent Fresh,

communities, schools and hospitals.

approached me. It had started delivering consumer veg boxes so wanted me to

In the meantime, I decided to use my

come up with a recipe to match the

experience to help all those people who,

contents. I was thrilled!

like me, were stuck at home by posting simple recipes like banana cake and

The first recipe I made was cauliflower

blueberry muffins on my Instagram and

korma, bombay potatoes and onion

Facebook page which could easily be

bajias. I decided to do a live demo on

made from store cupboard ingredients.

Instagram to test the reaction. I was so nervous but delighted when 125

I know cooking is a good stress release

watched. Accent Fresh was impressed

and can help take peoples’ minds off

too, so now I’m supplying a recipe card

things. My partner is a nurse so it’s a

which can be included in its veg boxes.

constant worry, but helping to teach her children to cook and bake helps

Working in a kitchen day-in, day-out

take us away from that worry just for

can sometimes become mundane, so

a little while.

having this opportunity at home where I can be creative and push boundaries is a

I was delighted by the response on my

one-off. Obviously, I wouldn’t wish these

Facebook and Instagram pages. Not only

circumstances on anyone, but while we

were people sharing my posts but they

are in it we all may as well try and gain

were posting their end results too. It was

something positive and valuable from it.

15

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g a B

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TAKE STOCK

FEATURE

Mair Arthur is the owner of The White Cross Inn, a small pub with a huge heart set in the tiny village of Groeswen overlooking Caerphilly town. The pub is a lifeline to many members of the community so Mair knew keeping closed wasn’t an option.

We are a big cask ales pub and don’t

My customers takeaway in one or two

serve food, but I got in touch with a

pint containers, or bring their own

local milkman and baker and arranged

growler. I usually charge £3 a pint but

for them to deliver fresh eggs, milk,

now charge £2.50 or £5 for two - and

butter, yogurts and bread to the pub. I

my customers are more than happy with

knew buying essentials from me was an

that. It’s working well and enabling me to

easier and safer option for many of my

pay some bills.

customers than them having to travel to But it’s not about the money. Yes, a pub

a supermarket.

needs people, but people need a pub. My

The White Cross is the beating heart of the local community, and I’ve often said that the pub isn’t mine - I just keep it nice for everyone else!

The thought of closing after nearly

I got in touch with local breweries, who

pub has become part of peoples’ lives

were happy to supply me. I have two

and there would be a lot of people in the

pumps serving local beer and cider and

community who would be stuck, and

so far it’s going really well. I have one

lonely, if I didn’t open.

regular who comes in everyday for his two pints, and in one week I sold five casks of ale!

10 years of running it alone wasn’t one which I could contemplate, and I knew life without the pub would be harder to bear than Covid-19 for many of my regulars.

I checked I had an off-sale license before letting my customers know that I’d be open from 4-7pm every day. Because there is only me I offer a pick-up service and am very strict with the social distancing rules. My customers queue in one area of the pub, come to the bar one by one, then leave by a different door.

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Keeping

you Informed

As we continue to navigate our way through the Coronavirus crisis there is lots of support and help out there for foodservice and on trade operators. With so much fake news and misinformation around, it’s important to get the real facts from the correct sources.

To take some of the hard work out of finding that, and in order to save operators time Take Stock has put together an information hub with links to all of the relevant information and websites you need in one place. As the situation is constantly changing we do recommend that you check the official websites regularly for any updates.

We’ve divided the information into three sections: cash flow, operations and staff.

This link takes you to all the information that the government has provided to date: For more information click here

Cash flow Government Business Loans The Coronavirus Business Interruption

Small Business Rate Relief - Additional Grant

Business Rates Businesses in the retail, hospitality and

Loan Scheme is designed to help small

A one-off grant of £10,000 to help

leisure sectors in England will not have

and medium businesses (up to £45m

manage costs is available to small

to pay business rates for the 2020 to

turnover) manage cash flow. It provides

businesses who also receive Small

2021 tax year - 12 months from 1 April.

access to loans, overdrafts, invoice and

Business Rate Relief (SBRR) or Rural Rate

Applies to any sized business and there’s

asset finance for up to £5m and for six

Relief (RRR). These are paid by local

no need to apply as your local council

years with no interest for 12 months.

councils who will contact businesses

will automatically administer.

Sums borrowed will have to be repaid.

who are eligible. Again, follow up if you

This scheme is provided by the British

are concerned you have been missed.

For more information click here

Business Bank and managed by high street banks. There is a separate scheme

For more information click here Business rates in Scotland

for large businesses with turnover ranging from £45m to £500m.

For more information click here

VAT Payments

For more information click here

Any VAT incurred between 20 March and 30 June does not have to be paid until

Local Council Cash Grant For businesses in retail, hospitality and leisure, cash grants are available - from £10,000 to up to £25,000 in England

the end of the 2020/21 tax year. This will be automatic, and you do not have to

For more information click here

apply for payment to be deferred.

For more information click here

- depending on the business size.

Business rates in Northern Ireland For more information click here

Amounts differ in Scotland and Wales.

No need to apply as councils will contact eligible businesses, however, follow up if no one has contacted you.

For more information click here

 Back to contents

Business rates in Wales

18

TAKE STOCK

FEATURE

Operations Lease Protection New rules provide some protection against eviction or loss of lease if you can’t pay the rent on your property. Valid until 30 June, 2020 - though this could be extended - for businesses in England, Wales and Northern Ireland. This is not a rent holiday and you will have to agree terms with your landlord to repay rent

unspecified diseases and if you can make

Accommodation for key workers

a claim. Most insurers have also adapted

- hotels, hostels and B&Bs who offer

policies to extend protection periods

accommodation with food to support

for unoccupied premises. Contact your

key workers and vulnerable people are

own insurer for details - and to discuss

being allowed to stay open. Contact your

coverage for any change of use.

local council for more information and keep checking for updated government

For more information click here

advisories.

For more information click here

owed. It is in your landlord’s best interest

Change Of Use

to work with you to help you keep going

Starting a takeaway service - if you are

so keep talking - an agreed rent arrears

a pub or restaurant you will be able to

Annual Returns

schedule is better than a default.

operate as a hot food and drink takeaway

A three-month extension has been given

business for the next 12 months without

for the filing of annual statements and

having to apply for planning permission.

accounts without penalty. Applications

However, there is no change to alcohol

can be made online and the process

licensing laws.

takes about 15 minutes.

For more information click here

Insurance It’s unlikely that your commercial insurance policy covers pandemics or

For more information click here

For more information click here

unspecified diseases, however, it is worth checking to see if it covers government ordered closures due to pandemics or

Staff Job Retention Scheme To help you keep your workforce together despite your operations being closed or cut back, you can apply for a grant that covers 80% of employees' salaries - up to a payment of £2,500

lockdown - but it could be extended.

All companies are eligible and need to apply online for the grant to the HMRC. For more information click here

Recruitment If your business is hiring - or in the process of hiring - the government has made it easier for you to carry out right to work checks. Checks are still necessary but from 30 March, 2020

per month per employee plus the

Safety

associated Employer National Insurance

If you are operating a takeaway service,

video calls and job applicants and

contributions and pension contributions.

or providing meals for care homes,

existing workers can send scanned

Employees on ‘furlough’ are not allowed

hospitals and schools, you need to

documents or a photo of documents

to do any work for you although they

ensure that employees are able to

for checks using email or a mobile app,

can volunteer for other organisations

follow Public Health England guidelines

rather than sending originals. These

or undertake training. Employees must

including, where possible, maintaining

changes are temporary.

be furloughed for a minimum of three

a two metre distance from others, and

weeks at any one time but employers

washing their hands with soap and

can - if there is work to do - move

water often for at least 20 seconds (or

employees in and out of furlough during

using hand sanitiser gel if soap and water

this period. This is a temporary scheme

is not available).

for three months from 1 March, 2020 to help employers and employees during

checks can now be carried out over

For more information click here

For more information click here

19

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Top of the Class Holly Charnock has been crowned the LACA School Chef of the Year 2020. The north west regional finalist is the chef in charge of catering at Woodlands Primary School in Formby, whose pupils won the 2019 McDougalls Young Baking Team of the Year. Holly was awarded the prestigious national title by a panel of judges at Stratford-upon-Avon College in March.

Holly Charnock has proven what a good

“I hope that this amazing achievement

11. She explains what makes her dish an

job school chefs do, day in, day out in

will also serve to reassure parents

award-winner.

providing tasty, nutritious meals for

everywhere about the high quality of

millions of children.

school food and how well balanced and

"Pasta, whatever type, is always a winner

tasty the meals we provide are, not only

with our pupils - they love it," she says.

at Woodlands Primary School but across

"I also wanted to show that you can use

tortellini on a bed of soya bean and

the length and breadth of the country,”

a cheap cut of meat and still produce a

spinach with a tomato and basil sauce,

she says.

high quality, restaurant-style dish."

crisp followed by chocolate and beetroot

Holly, who has been a school chef for

The parmesan crisp adds texture and

brownie served with banana ice cream,

five years and is employed by Sefton

provides the right salt dosage, so no

crumble and a raspberry and vanilla

Catering Services, prepares 240 meals

extra salt is added to the dish. This is

coulis impressed the judges.

a day for children aged between 4 and

something Holly is conscious about

Her winning dishes of braised beef

balsamic reduction and a parmesan

 Back to contents

20

TAKE STOCK

FEATURE

Pasta, whatever type, is always a winner with our

The children taking part in the club

says Holly. “But if you give them sliced

also make carrot cake muffins and mini

cucumber, carrot or pepper (especially

quiches made of tortilla wraps instead of

yellow as they are sweeter) sticks

pastry. A copy of all the recipes is handed

they’ll happily eat it as they don’t think

out to pupils and they take home their

it’s ‘salad’!”

own cooking so the whole family benefits

pupils - they

- and hopefully is inspired to cook.

love it.

Holly believes in feeding children a

food education and an opportunity to

balanced diet and has learnt to be clever

experiment. “I sit the ‘fussy eaters’ with

at hiding healthy ingredients in dishes.

the more adventurous ones. Once they

“If you call something a ‘cake’ or ‘biscuit’

see their friend eating something, their

then the pupils are all over it!” she says.

good habits rub off on the others and

“The pupils love my honey cake and

they will eventually try it and realise

beetroot brownies without realising they

they like it!”

Holly believes there is no such thing as a ‘fussy eater’ just a child that needs

are actually good for them!”

The competition, organised by LACA Holly sneaks vegetables into spaghetti

The School Food People - is sponsored

bolognese and blends cooked

by McDougalls, owned by Premier Foods.

cauliflower into chicken korma. The

Second place went to Raheem Morgan

korma is served with a mix of brown

from Coopers Lane Primary School,

and white rice and is the most popular

Grove Park, London and third place was

dish at school.

awarded to Cheryl Humphries from High Weald Academy, Cranbrook. Winner

when cooking and uses the same principle for sugar too which, where possible, she substitutes with honey.

Pupils are served a choice of two hot

Holly received a £1,000 cash prize, a

meals (one meat, one veggie), jacket

work experience trip and an invitation

potatoes with fillings and salad, or

to a calendar of high profile catering

sandwiches and salad. A salad bar is

industry events. Second and third place

offered too. “Children assume lettuce is

winners received cash prizes of £500

salad, so always pull their face at that,”

and £300 respectively.

"I come from the generation that was fed turkey twizzlers,” she says. “So if we can educate children that homemade food isn't actually that hard to make and give them a good understanding of nutrition and ingredients, it will be better for everyone in the long run.”

Holly supports this with her weekly school cooking club which runs six-week courses to fit in as many children as possible over the school year.

“In the first class we make pizza,” says Holly. “The look on their faces when they look down into the bowl of ingredients is priceless! You can see them thinking ‘how on earth will I make pizza?’. But once they start mixing the ingredients and see the pizza evolving their confidence grows and their excitement builds. I tell them that

Neil Porter, LACA business director spoke to Take Stock on what they and their members are doing during these challenging times.

"LACA - The School Food People -

a more flexible service approach

recognises what is happening within

has been adopted including both

the industry and as school catering

hot, cold and hamper options as the

staff balance a reduced service,

required methods to meet demands

business is not where it needs to be.

- especially as it looks as though schools are unlikely to re-open to

For those schools still open, a

all pupils until later in the year.

challenge remains to ensure that the students entitled to a free

LACA members working alongside

school meal, those who are vulnerable

local authorities and the schools,

and the children of key workers

agree menu choices that meet their

all have their needs met with a

requirements and may include a hot

continued provision of a nutritionally

meal, a packed lunch or hamper style

balanced meal.

boxes that are being made up by staff which allows for a range of food for a

they can bring in two of their favourite

Sadly, very few staff currently have the

week or two where parents or carers

toppings and one they've never tried

means to cook and serve a traditional

can produce meals for their children

before. By the end of it they are eating

hot meal service to pupils. Instead,

at home".

mushroom and pepper-topped pizza for the first time ever!”

21

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SAY CHEERS TO THE

Beer Day Britain (15 June) and Father’s Day (21 June) are two huge events on the on trade calendar. This year’s celebrations will certainly be different, however, with so many people still wishing to mark these occasions there are still plenty of opportunities for outlets to be social, sell a variety of beers and provide your turnover with a much-needed boost.

“This is a really hard time for the brewing

quality and variety of brews never better,

Bottle conditioned beers have always

and pubs industry as a whole, and we

flying the flag for all things British could

been Best of British Beer’s best sellers

are counting on beer lovers and pub

be a winning formula.

and that trend has continued as people

goers to band together to help keep the

are replicating cask conditioned

industry going during this time,” says

“It is quite a strange time and buying

beers. “Going forward, I think these

Katie Wiles, senior communications

habits have changed hugely. We

circumstances will encourage people to

manager for CAMRA.

have seen a 10-fold increase in sales

drink more packaged beer. Traditional

since lockdown was introduced,” says

cask drinkers often say you can’t beat a

Whether you have set up a pub hub,

Gill Sherwin, co-founder of Best of

pint of draught beer but from feedback

offer a click and collect option or run a

British. Customers of this Staffordshire

we’ve had they’ve realised that a good

delivery service - or are now thinking of

independent brewery tend to want

bottle can far outweigh an average

starting one up - here are some ideas to

variety, not specific beers but this has

draught pint,” explains Gill.

help you get the most out of each event.

recently changed, according to Gill. “We are now getting pub-drinking customers

Things to do

who want more traditional beers such

Beer festival package - why not put

The British craft beer scene is really

as Oakham ale, any Joseph Holts beer,

together a beer festival package for your

vibrant at present with over 200

Windsor and Eton and Bowland. As soon

customers? Not only would it help make

producers, according to the independent

as these beers come in (by the pallet)

the events more fun and interesting, but

brewery Best of British Beer. With the

they’re out of stock the next day.”

you can offer gift packs for Father’s Day

Best of British

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22

TAKE STOCK

FEATURE - for collection or delivery. Try teaming up with a local brewery if you need help.

The Ale House in Clitheroe, Lancashire created an Easter Sunday beer festival package. For £30, customers received

We have had a lot of people buying beer for

three pints of Black Iris, one pint of

their dads to help them cope with lockdown.

First Chop and Cloudwater, one can of Beavertown, one bottle of Brewdog and

Father’s Day is going to be massive and the

one can of cider, plus pub snacks.

breweries brewing traditional beers the dads

Live entertainment - a virtual quiz,

are familiar with from the pub are going to be

open mic night or live singer are just

the biggest beneficiaries!

some ways in which outlets are taking to social media and video platforms to bring entertainment into the homes of

Gill Sherwin, co-founder of Best of British.

their customers. These activities help to tackle the boredom and social isolation being felt by many, and reminds them that you are still in business.

The law

A virtual cheers - the focus of Beer Day

Be sure that the person you are selling/

Britain is the National Cheers To Beer at

delivering alcohol to is 18 and over, and

7pm. This entails people raising a glass

make this known to the customer when

of beer and saying ‘Cheers To Beer’ and

purchasing. If the customer who collects/

then posting a social media message

accepts the order looks under 25, ensure

with the hashtag #CheersToBeer. Get

they have ID.

your customers to all do the same by

Useful links:

advertising it on your social media, website or leaving a note in their order!

beerdaybritain.co.uk

Deals & offers - offers like £5 for two

beerishere.org

pints or BOGOF encourage sales and

camra.org.uk/pullingtogether

repeat custom. For Father's Day why not encourage customers to buy one-off specialty brews or offer vouchers via your social media pages to spend once restrictions are lifted like The White Cross

beerandpub.com/policies/covid-19 to help the on trade industry weather the Covid-19 pandemic. The idea is to support and promote outlets who are

Inn, in Groeswen, Caerphilly is doing.

doing something a little different to

Pulling together

services or online delivery, to encourage

CAMRA has partnered with the Society of Independent Brewers (SIBA) and Crowdfunder to launch the #PullingTogether campaign which aims

stay afloat, such as by offering takeaway and inspire other outlets who are wondering what to do. For inspiration visit their map to see who is serving what in your local area. camra.org.uk/pullingtogether.

“We'd encourage any pub trying to stay afloat during this period to submit their event to us via the page so that we can help cross-promote it. They should also share with their local community via local facebook groups and their own web pages so that people know where to go to get fresh, local beer,” says Katie Wiles, senior communications manager for CAMRA.

23

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HFFIA H00024 P 0414

R

TAKE STOCK

FEATURE

Rethink Your

Menu As outlets continue to diversify in light of the current crisis, there are a number of options that you could consider, so whether you are planning a takeaway service or taking a positive approach and looking at your offer prior to re-opening, rethinking and refreshing your menu is always good for your business. Here are Take Stock’s planning tips to a great new menu.

Understand changing habits The way that people are enjoying food is changing because of the lockdown. The number of meals being eaten at home has grown by more than 38%, according to Kantar Worldpanel, and this could create opportunities for out of home menu development in both the short and longer terms.

Keep it simple and perhaps offer a reduced menu - thinking about the fact that there may be availability issues with some products.

One area that deserves careful consideration is breakfast. With no

or on a special event like the VE Day

“Our famous battered fish and chip meal

morning rush to contend with, people

celebrations (8 May) or Father’s Day

with mushy peas that we offer every

are spending more time preparing

(21 June).

Friday is proving very popular, and so are

and eating better breakfasts. Outlets

our pre-cooked Sunday roast dinners,”

could find it profitable to think about

Food for comfort

developing a breakfast menu, extend

During uncertain times, customers

Golf Club in Lancashire. “Not that I

their current offer or create brunch-style

are less likely to experiment with meal

over-charge - this isn’t about making a

dishes to take away while we are

choices and will be looking for old

profit but helping the community and

still in lockdown or as a great

favourites. Good traditional roasts,

members. The reaction and support

opportunity when doors open again.

burger, curry or fish and chips all make

from them has been overwhelming, and

Consider trialling a number of new

for comforting, popular dishes that also

some are even asking me to carry on the

dishes for a weekend to gage interest

adapt well as a takeaway option.

takeaway service when we're open again!”

25

says Julia Duffy, manager at Whalley

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TAKE STOCK

FEATURE

Box up a BBQ Tap into the demand for BBQ food which will grow as the weather improves.

60%

of shoppers say they try to buy

British food whenever they can

45% think that British food tastes better and 76% believe it’s important to support British farmers.*

According to National BBQ Week (25-31 May) barbecuing eating is a top home leisure activity. The overall at-home

look for ‘pick me up’ moments to make them feel better during the lockdown.

Adding tempting treats to your menu will increase average order sizes and keep customers happy. Sides and snacks help bring a point of difference to delivery menus, especially on trend dishes such as Mac ‘n’ Cheese Triangles,

vegan dishes. A grilled field mushroom and stilton ‘burger’ is a dish with a real bite - and if you buy slices rather than a whole Stilton you will cut back on waste.

Cheese served hot - such as feta,

just over £7.6 billion in 2018. Adding some

halloumi and mozzarella - is growing in

BBQ dishes to your menu also lets your

demand, according to Eurilait, specialists

customers enjoy the taste without the fuss.

in continental dairy produce. This is a

Take inspiration from street and American-style BBQ dishes including Korean and Filipino specialities such as Bulgogi (barbecued beef) and Pinoy style pork barbecue. Include firm favourites burgers and hot dogs - already a popular of your own style too. Check out the

Home snacking has risen as consumers

has some irresistible vegetarian and

alfresco eating/BBQ market was worth

takeaway option - however, add some

Satisfying sides

39% in 2019. Make sure your new menu

luxury burger recipe topped with bacon, avocado and blue cheese butter (see recipe on page 32). Remember to tell customers how you plan to cook the burger to check that is OK with them.

Spice up your hot dog offering with a range of tasty toppings and condiments (see recipe on page 33) or for a twist on the traditional why not try a mustard bagel dog - a hot dog wrapped in pizza

great vegetarian option and grilled or baked cheese steaks and camembert make great gooey takeaways.

Buying British When surveyed, 60% of shoppers say they try to buy British food whenever they can, 45% think that British food tastes better and 76% believe it’s important to support British farmers.* They want to enjoy the food on their plate, however, they also want to know where it’s come from - its story, from sustainability and health aspects to animal welfare. So, make provenance a selling point on your menu by buying local and promoting this on your menu, website and social media.

dough! Visit takestockmagazine.com/

AHDB Beef and Lamb has launched

recipes/mustard-bagel-dogs

a campaign to promote the sales of

for the recipe.

steak. It has identified a need to support

Standout vegetarian dishes

better use of the whole animal during

are offering dishes that can withstand

According to Mintel, sales of meat-free

purchase behaviour from beef mince

delivery, provide consistent quality every

foods have grown 40% to an estimated

towards hind quarter steaks. You can

time and importantly can be easy and

£816 million in 2019, and the proportion

join in the campaign #makeitsteak

quick to cook in rush hour,” advises

of meat eaters who have reduced

#steaknight - it’s a great menu option

Mohammed Essa, commercial director,

or limited the amount of meat they

for you to promote on social media and

Aviko UK & Ireland.

consume has risen from 28% in 2017 to

get your customers to join in too.

Hash Brown Bites and Habanero Cheese Nuggets. You can add sweet snacks too.

“When it comes to your food takeaway menu important factors to consider

these difficult times and is trying to shift

According to Mintel sales of meat-free foods

grew 40% to an estimated

£816 million in 2019 *Source: Lightspeend GMI/Mintel (Love British Food)

27

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Making Gin Fizz This summer the incredible gin revival was predicted to hit its highest note by knocking vodka off its pedestal as the UK’s number one selling spirit. In 2019, gin sales overtook whisky and liqueurs with over 82 million* bottles sold in the on and off trade.

The global gin bubble - pink, flavoured,

on customers starting to look for real

shaken or stirred - is not expected to

difference and provenances when it

burst any time soon.

comes to paying extra. Enter the super premiums, offering an authentic quality,

Wines & Spirits Trade Association chief

taste and experience that is worth paying

executive Miles Beale said: “It’s been

that bit extra. However, choose your super

another phenomenal 12 months for gin

premiums carefully. Like a single malt

and, despite recent reports suggesting

whisky, these smoother, heavier super

the gin bubble may have burst, our

premium gins are now being bought to

numbers suggest the exact opposite

drink neat or with ice or soda - so making

- not only is gin’s popularity here to

it all about the taste. Brands to consider

stay, it’s now worth over £3bn annually

for your super premium collection -

(including exports).”

Malfy, Givinity, Aviation, Hendrick’s and Beefeater Burrough’s Reserve.

Here are Take Stock’s tips and tipples for maximising gin sales once trade returns to normal, and in the meantime why not celebrate World Gin Day (13 June) by sharing this gin expertise, and recipes with your customers via social media.

In the pink Since Gordon’s Pink Gin became the number one gin brand in the UK by volume in 2019 - up 185% over 2018**and pushed its sister brand Gordon’s Dry

Select carefully According to CGA, 250 new gin brands have been launched in the past five years and to keep up, operators have at least doubled the number of gins they stock.

There are indications that customers find this just too confusing. So be selective about the number of brands you stock; provide your customers with a range of prices and flavour profiles, and a combination of well-known brands - for reassurance - and authentic artisan gins for excitement and discovery. A smaller selection also gives staff a chance to learn more about the products too - and frees up bar space. Top five brands in 2019 Gordon’s Pink, Gordon’s Special London Dry, Bombay Sapphire, Tanqueray and Beefeater.

Go super premium The majority of new gins on the market have positioned themselves as premium and artisan, which has had an effect

 Back to contents

28

TAKE STOCK

FEATURE London Gin into second place, pink

such as cherry blossom or yuzu fruit and

gin has won a special place on every

high-quality, spiced Indian gins.

self-respecting drinks menu. This is certainly no lightweight. Last year double the number of Brits drank pink gin during 2019 - that’s over 5.5 million people. It is the perfect summer tipple see recipe.

Rotate unusual flavours Flavoured gin is the fastest growing sector and the choice is spiralling with unusual flavours set to become even more popular over the next year or two.

Fruity berries and floral are the most popular but more unusual flavours such

Partner local distilleries With customers looking for authenticity and taste in artisan gins, partner locally where you can and share the provenance.

Gin tourism is a growing trend too with more distilleries opening up to the public. As partners, you can co-promote each other’s business to offer authentic experiences that can be enjoyed year round - once the lockdown is over. With craft distilleries offering lots of different flavour profiles and processes, it is a great visit for gin lovers and you can

as Christmas Pudding and Palma Violet

offer a complete experience with lunch,

are out there too. You can’t stock them all

dinner and accommodation to follow.

so rotate and consider having a ‘flavoured

Don’t let the proximity or the experience

gin of the week’ menu and create your

overshadow the quality of the gin though

own best sellers list. Bombay Sapphire

- selecting the best gin should be the

launched Bombay Bramble in March - a

priority for your business.

fresh natural mix of blackberry, raspberry infused gin.

Classics return

Exotic options

The classic gin profiles - such as London

Gin’s success is global and overseas

the new distilleries start to refine their

brands are increasing in number and

products and opt for traditional flavours

popularity too. With travel on hold, this

rather than unusual ones. With this trend

trend is set to grow - and stocking a few

is a revival of classic gin cocktails such as

or having them as a gin of the month/

the Tom Collins, Gimlets, French 75 and

INGREDIENTS

week is a good way to keep things

the retro Gin Fizz - in a highball glass, of

exciting for customers. Look out for

course - and original mixers, soda and

Japanese gins with unusual flavours

plain tonic water.

65ml gin 4 drops orange blossom water 1 large egg white 1 tbsp single cream or full-fat milk 1 tbsp fresh lemon juice 1 tbsp fresh lime juice 1 tbsp simple syrup Ice cubes 2 tbsp soda water

Dry - are also having a resurgence as

Pink Gin Summer Cocktail As delicious as a summer day - and versatile. Swap the Prosecco for rose wine, still or sparkling.

Classic Ramos Gin Fizz Invented in New Orleans, the retro classic Ramos Gin Fizz is enjoying a revival.

Serves 1

METHOD 1. Combine gin, orange blossom water, egg white, cream/milk, lemon juice, lime juice, and simple syrup in a large cocktail shaker

Serves 2

INGREDIENTS 100ml pink gin 100ml lemonade 50ml Prosecco Ice Strawberries cut into halves or quarters depending on size (optional)

2. Shake vigorously for 25 seconds 3. Add ice and shake for 30 seconds more

4. Strain mixture into a highball glass 5. Trickle the soda water down the inside edge of the cocktail shaker to loosen remaining froth and gently pour on top of the cocktail to create a creamy foaming head to serve

METHOD 1. Take two glasses and three-quarters fill with ice 2. Add the gin and lemonade before topping up with the Prosecco 3. Garnish with the strawberries and serve Sources: *Wine and Spirits Trade Association Year-end Report, ** CGA In the Pink July 2019 Report

29

 Back to contents

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Feed Your Eyes Winners

Created a dish you’d like to show the world?

Want to win £50 of Amazon vouchers?

Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Macphie, Chef and cooks&co.

For this issue we are honouring those chefs who have cooked from home.

Nicholas Bailey @chef_nicholasbailey

Chef, Fritton Arms, Fritton, Norfolk Pan seared scallops, pea & watercress puree, herb oil & watercress

Philip Mayo @philmayochef94

Sous chef, Koj restaurant, Cheltenham Pan fried salmon, fennel sticky rice, asparagus & ginger sprouting broccoli with basil & lemon pesto

Elliot Hill @elliothill33

Head chef, Panoramic 34, Liverpool Chocolate & hazelnut slice with white chocolate ganache

31

 Back to contents

Best-ever Burger with Pancetta, Avocado & Blue Cheese Butter

By National BBQ Week

Let’s Celebrate Dad Father’s Day (21 June) is now considered one of the industry's busiest days, and although we don’t know what the situation will be as we approach the summer, Father’s Day provides outlets with a great opportunity to deliver dishes that will not only make dad’s day but bring in a much-needed sales boost.

Plan ahead Planning now is key! As we approach Father’s Day, it is important that your customers know what you are offering.

Consider menus that can be taken away for a celebration at home, so make sure you promote your offering on your website and social media channels, and, if you are not answering telephone queries, record and leave a message directing customers to your digital channels.

pizza are always a great choice for families celebrating the event. Or why not shake up your offer with a fantastic brunch menu, so dad can eat breakfast like a king! Make sure your drinks menu offers alcohol (see our feature on page 22) and non-alcoholic options for dad, and the family.

Make it memorable A two or three-course set menu is always popular, as is including a free drink or dessert for dad. For those customers

What to serve

who might be unable to celebrate on

Hearty dishes like a roast dinner, fish

that can be used at a later date.

and chips, curries and pies are some

the day consider offering a gift voucher

of dad’s favourites. Steak and spices

Take Stock brings you three recipes

are a popular choice too, and with the

which will work on the day for your

seasonal change BBQ-inspired dishes

takeaway service, or if you are thinking

will work a treat. Sharing platters and

of operating a pop-up one for the day.

 Back to contents

32

Serves 4 (or 2 hungry people)

INGREDIENTS 500g best fillet steak, minced 1 small red onion, finely chopped 1 green chilli, deseeded & finely chopped 1 tbsp sea salt 2 tsp rainbow peppercorns, crushed 8 pancetta rashers 1 avocado, peeled, de-stoned & sliced 125g unsalted butter 75g blue cheese 4 sesame buns Olive oil

METHOD 1. Soften butter and mix with blue cheese, form into roll and chill 2. Mix mince, onion, chilli, salt & peppercorn and form into 4 patties 3. Sear patties on both sides on high then grill 3-5 minutes per side on medium heat 4. Grill pancetta rashers on a foil tray on high heat 5. Halve buns and lightly brush with olive oil then warm through on medium heat 6. Place avocado on the pancetta rashers and warm through 7. Slice the cheese butter roll and place one slice on each bun base, then build with patty, another slice of butter roll, pancetta and avocado

TAKE STOCK

FEATURE

Louisiana Cowboy Dogs

By Meica Serves 8

INGREDIENTS 80g dill pickle juice 15g granulated sugar 280g coleslaw with extra carrots 4 dill pickle spears, thinly sliced 58g red onion, thinly sliced 160g French’s Louisiana Hot & Spicy BBQ Sauce 120g French’s Classic Yellow Mustard

8 Trueman’s American Style Hot Dogs from Meica 8 hot dog buns

METHOD

3. Combine the sauce and mustard, and set aside 4. Grill the hot dogs 5. Toast the buns then spread each with about 2 tablespoon of the sauce mix

1. Combine the pickle juice and sugar in a medium sized bowl

6. Top each with a hot dog and coleslaw and drizzle over the remaining sauce

2. Add the coleslaw, pickles and red onion.

Toss to coat

Big Daddy Sandwich

By Meica Serves 2

INGREDIENTS 70g Frank’s RedHot Sauce 10g fresh rosemary, finely chopped 2 tbsp olive oil 1 tbsp pepper 2 sirloin steaks (225g each) 250g shallots 2 tbsp sugar 60g butter 330g dark ale 4 thick slices tiger bread 100g provolone cheese Baby leaf lettuce

METHOD 1. Place a frying pan over a low-medium heat.

Add 2 tablespoons butter; once foamy, add the shallots, stirring constantly until soft and golden 2. Add 1 tablespoon butter and the sugar to the onions. Stir over low-medium heat for 2 minutes

3. Increase the heat, stir in the beer and bring to a boil. Reduce the heat and simmer, stirring occasionally, until onions are golden brown and all the beer has evaporated 4. Remove from the heat and pour in 20g Frank’s RedHot Sauce and stir to combine and set aside

remaining Frank’s RedHot Sauce, rosemary, olive oil, salt, and pepper in a small bowl

6. Rub over the steaks and grill according to taste. Remove and rest for 4 minutes then thinly slice 7. Butter the bread, top with baby leaf lettuce, slices of beef, cheese, and onions

5. Make the marinade by mixing the 33

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WE GRILL ALEX BOND

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34

WE GRILL chef Alex Bond is the owner of Michelin-starred Alchemilla in Nottingham. For Alex, being a chef was never a decision, he just gravitated towards food. Having started out washing pots, followed by work experience, every job Alex had took him closer to his dream of being a chef.

Tell us about Alchemilla...

What do you think makes a great chef?

We focus on the best produce and never take our eye off the

It has to be attention to detail. If you focus on all the tiny

ball. I don’t have a god-given talent, but I work really, really hard

details, it’s clear in the end result. It’s also essential that you

and always ask myself: would I pay for this? Is it good enough?

never stand still. Never stop trying something new. The worst

I know how hard people have to work. To spend their money

thing you can do is fall for your own hype - it’s been the

here is a big pressure and we have to deliver. I want every

downfall of so many.

customer to leave feeling that they had an excellent meal and it was worth every single penny. It’s also the building that makes

What’s your signature dish?

it special. A friend works in property and he suggested it as a

I’ve always steered away from having a signature dish. I think

restaurant. It had been empty for 150 years and needed a lot

it keeps you stuck and we want to keep on moving. It’s not

of work. I couldn’t afford it but could picture how incredible it

always helpful as it can make you resistant to change. There

would be. I worked up some numbers, investors came onboard

are dishes that are hugely popular here, but we continually

and we made it happen.

look at ways to evolve them.

What’s been the proudest moment of your career to date?

What would be your ultimate meal?

As I eat mainly plant-based meals, my ultimate menu

Being awarded a Michelin star in October last year. We were low

would be a massive aged rib-eye steak, served medium

on staff and busy prepping for that evening’s dinner service, and

rare, with Béarnaise sauce, plenty of chips (with ketchup)

we were presented with it by the Michelin team in person just

and onion rings.

after lunch. They’d tipped off our restaurant manager, who kept

What’s one gadget you can’t live without in the kitchen?

it quiet, and then they asked if they could come into the kitchen.

It was filmed - you can watch it on Alchemilla’s website. It was such an incredible feeling, but we had to focus on that evening’s

It would have to be my Rational oven. It steams and roasts

service. We just kept looking at each other incredulously during

and you can use it instead of a water bath. There are few

the evening - thinking, did that really happen?

things better for cooking bread. It’s the best oven there is.

What’s the best piece of advice you’ve ever received?

What are the ingredients you couldn’t live without?

That no good food comes from bad produce. This was drilled

It has to be yeast. It’s the most versatile, amazing ingredient.

into me when I first started out and I’ve always followed it.

I use it in lots of different ways, such as sauces, purees and

Restaurants must be led by their ingredients; it’s the most

butters, even cocktails and ice cream. A great way to use it is

important way to deliver top-quality dishes.

to cook it in butter until it caramelises. Or roast Nutri-Yeast and it smells and tastes like grilled cheese.

Who, or what inspires you? learnt something from all of them. I worked with Sat Bains and

What advice would you give to any aspiring chef?

he inspired me every single day. He taught me to really focus

Get your head down and work hard. Learn your craft and get

on the produce and get creative, as well as being all about the

the foundations right. Even the most modern, progressive

customer - this, in particular, is so, so important.

restaurant is based on the solid foundation of classic cookery.

I’ve worked for lots of different chefs in different regions and

35

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Coming soon!

New magazine, website & app Take Stock magazine is changing!

This autumn, Unitas Wholesale launches Bar & Kitchen, focused on making your business a success.

New magazine ● Sound business advice from experts ● Guides to seasonal events ● Recipe inspiration ● Spirit, wine and beer trends New website & app ● Fast access on your phone or laptop ● Help to plan recipes and menus ● Innovative digital tools ● Profit calculator ● Plus much more

Out Sept 2020 37

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TAKE STOCK

FEATURE

Tastes of

Summer The best summer menus keep dishes simple and easy yet delicious. As we approach this summer season 'simple and easy' could be a welcome benefit for operators who are trying to run takeaway/delivery services with reduced staff - or planning how to profitably open post-lockdown.

What’s trending?

Best BBQs

A hint of sunshine and everyone craves

American style BBQ foods remain

BBQ food. BBQ dishes are versatile and

popular, however, if you want to

sugar, garlic, banana ketchup or even

work well delivered, tasting just as good

give customers something new take

lemonade - and grill. Load up fries

at room temperature as fresh off the

inspiration from Korean and Filipino

with kimchi, strips of sirloin beef and

grill, BBQ or out of the oven.

specialities such as Bulgogi (barbecued

gochujang sauce for a spicy kick, and

colourful and sweet. Marinade pork or chicken skewers in soy, chillies,

beef) and Pinoy-style pork barbecue.

those looking for ‘dirty vegan’ comfort

The demand for meat-substitutes,

Filipino food in particular is fun and

food top sweet potato fries with

vegetarian and vegan dishes continues

perfect for summer BBQ dishes - hot,

barbecue jackfruit.

to grow - and since these generally make lighter dishes they make perfect summer menu options.

With continued concerns over the supply of certain product chains continuing, choosing British produce where possible is best - especially during the late spring and early summer when homegrown food is at its finest. Making veg the centre of the plate or even a co-star will be a winner for summer dining - as will cheese, especially cheeses for cooking.

Summer desserts are all grown up with dark chocolate - lower in sugar - a top trend alongside adult ice cream flavours.

39

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TAKE STOCK

FEATURE

Say cheese

environment. Showcase the best of

Summer food is about keeping everyone

Turkish & Middle Eastern flavours

happy and it is hard to find anyone who

A winning blend of heat, spice and

doesn’t like cheesy chips. The Dukes,

waxy potatoes, to soft fruits, local lamb

sweetness makes middle-eastern food a

proper pub chips made with 100% British

and seafood.

winner. Since it also tastes best at room

potatoes, from Lamb Weston are super tasty but dress them up with cheese and you have a premium BBQ side, sharing plate or vegetarian option. Try ‘Twerky Jerky Dukes & Cheese’ - toss fried Dukes chips in a spicy jerk mix, top with Cheddar and bake for three minutes until the cheese has melted. Add pineapple mayo,

temperatures, it is a great takeaway menu option. Serve baba ganoush (a traditional smoky aubergine dip) with olives and pitta bread, chicken shawarma and fresh and healthy tabbouleh salads.

Buy local, buy British

the British summer season on your menus - from fresh green beans and

Grown-up desserts Lower in sugar, richer in taste, dark chocolate is on everyone’s lips but not their hips. Being promoted as the ‘healthier’ summer chocolate option, major brands such as Nestlé to Cadbury are all launching their own

jerk sauce, coriander and spring onions.

The pandemic has put a spotlight on

grown-up versions. Use in desserts

For vegans, substitute with vegan cheese.

supply chains making many more people

from tarts to pavlovas or grate onto

aware of where our food comes from.

ice cream. For summer ice creams, the

Summer is the season to celebrate British

flavours are also adult and sophisticated

grown food and for many reasons - taste,

- liquorice, goat’s cheese, gin, and dark

reliability of supply, provenance and the

chocolate gelato.

New veggie options Vegetarian and vegan dishes - especially comfort foods such as mac’n cheese continue to grow in popularity as mains and sides or sharing dishes. Fresh summer produce offers the opportunity for indulgent salads and one-pot veggie dishes - easy to serve as takeaways. High quality meat alternatives are gaining in popularity too. Finnish company, Gold & Green Foods has launched a frozen foodservice range of its 100 percent plant-based protein - Pulled Oats which is a nutritious mix of oats, broad beans and peas. The range includes mince, burgers, balls and mezze and with a mild taste allows operators to use in a mix of cuisines.

41

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TAKE STOCK

FEATURE

Pinoy Chicken BBQ Classic Asian BBQ chicken, this also works well with pork.

Serves 4

INGREDIENTS 2kg chicken thighs boneless, skinless 125ml soy sauce 125ml cup banana ketchup 30ml chili sauce 65ml calamansi juice/ or lemon juice 100g brown sugar 1 can lemonade 1 tsp finely minced fresh garlic 1/8 tsp sesame oil 1 tsp salt 1 tsp ground black pepper 8 bamboo skewers

METHOD

Summer Paella

METHOD

By The Vegetarian Society

1. Heat paella pan. Fry onion in oil for 5 minutes then add the garlic and fry for about 30 seconds

This is a great showpiece for weekend family sharing dishes.

Serves 4

INGREDIENTS 1 onion, sliced 1 tbsp olive oil 3 cloves garlic, crushed 100g green beans, cut into pieces 100g artichoke halves in oil, drained 20g capers 45g gherkin, finely chopped 25g black olives, pitted 200g button mushrooms, halved 1 tbsp tomato puree 200g paella rice ½ tsp turmeric powder 1L vegetable stock 10 cherry tomatoes, cut in half 5g fresh tarragon, chopped 50g sun-dried tomato puree 15g flaked almonds, toasted 1 lemon, cut into wedges

2. Add asparagus and continue to cook for 5 more minutes 3. Add artichokes, capers, gherkins, olives, mushrooms and tomato puree, and cook for 2 minutes 4. Add rice and turmeric and cook for 5 minutes stirring from time to time 5. Add stock and cook for 20 minutes. Add more if required 6. Add tomatoes and tarragon then the tomato puree in blobs around the finished dish. Garnish with almonds and lemon wedges ww

1. 24 hours before cooking, combine soy sauce, banana ketchup, chili sauce, calamansi juice, lemonade, garlic, sesame oil, salt and black pepper to make a marinade 2. Pierce chicken thighs before adding to marinade. Cover and refrigerate overnight 3. Before cooking, soak bamboo skewers in water for 30 minutes 4. Remove chicken from marinade, use one bamboo skewer for each thigh. Take care to secure chicken firmly 5. Add the brown sugar to the remaining marinade and blend well 6. Spray or brush grill with oil to stop meat sticking and pre-heat medium for 5 to 10 minutes 7. Grill chicken for 20 to 25 minutes - basting often with marinade - until no longer pink 8. Serve with garlic fried rice and banana ketchup

43

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Instantly add flavour and profit to your dishes

Mixed Herbs

Blackened Cajun Seasoning

A classic blend of Mediterranean herbs - thyme, parsley and marjoram

A blend of chilli, spices and herbs that create an authentic Cajun taste

Why not try...

Why not try...

• Whisking into olive oil, wine vinegar and mustard for a quick vinaigrette

• Mixing into mayonnaise for a spicy Cajun dip for chips or crudités

Cracked Black Pepper

Old Bay Seasoning

Has a fine fruity pungent fragrance with warm, woody and lemony notes. Cracked black pepper can be used for both sweet and savoury dishes

Versatile savoury seasoning blend of mixed spices, herbs and pepper. To be used during and after cooking to shake up the flavour

Why not try...

Why not try...

• Flavouring olive oil and using as a dressing to enhance carpaccio of beef and smoked salmon slices

• Marinating chicken or simply sprinkling over popcorn, nuts or fries

Marinate

Sprinkle

Mix

Rub

Please contact your wholesaler for more details. www.mccormickfs.co.uk

Sauce

TAKE STOCK

FEATURE

Banana Ketchup

By Schwartz A Fillipino BBQ must-have!

INGREDIENTS 2 tbsp vegetable oil 1 onion, finely chopped 1 jalapeño pepper, finely diced 2 tsp garlic granules ¾ tsp turmeric powder ¼ tsp ground allspice 4 ripe bananas, mashed 180ml white wine vinegar 100g sugar 2 tsp sea salt 250ml water

METHOD

Baja Style Pulled Oats Tacos

By Gold&Green Foods This dish is inspired by California-style food - a few simple ingredients prepared just right Serves 4

INGREDIENTS 1 pack of Pulled Oats Nude 8 small tortillas 1½ tsp herb salt ½ tsp white pepper 1 tsp garlic powder Oil for frying 150g red cabbage, grated 3 limes 1 tsp salt

1 tsp sugar 2 ripe avocados, sliced

SAUCE 100ml thick yoghurt or creme fraiche 5ml aioli Bunch fresh coriander, chopped 2–3cm fresh ginger, chopped

METHOD 1. Fry the ginger with the Pulled Oats in a pan with oil. Add in all spices 2. Season red cabbage with juice from 1 lime, salt and sugar - and marinade 3. Combine the avocado, yoghurt and aioli to make the sauce 4. Warm tortillas and fill with Pulled Oats, red cabbage, sauce, avocado and chopped coriander

45

1. Heat oil in a medium saucepan on medium heat. Add the onion and Jalapeño and cook for 5 minutes or until softened, stirring occasionally.

Add the garlic granules, turmeric and allspice and cook for a further 30 seconds or until fragrant 2. Stir in the bananas, vinegar, sugar and sea salt. Bring to a simmer on medium heat. Reduce heat to low and cover. Cook for 15 minutes, stirring occasionally. Remove from the heat and stand for 10 minutes 3. Spoon mixture into a blender or food processor and blend on high for 1 minute or until smooth. Slowly pour the water into the blender until the consistency is similar to traditional ketchup

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ccording to research 1 by P&G Professional (the away-from-home division of Procter & Gamble), restaurants could increase their revenue if they improved their cleaning standards. High pressured and fast-paced environments can often mean that cleanliness becomes a lower priority. However, 84% of customers believe that a clean restaurant is just as important as the food served. Cleanliness can help increase revenue as a key component to customer loyalty and repeat business.

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To ensure a superior clean throughout a restaurant, P&G Professional has launched its best ever cleaning solutions covering the dining, kitchen and bathroom areas. If your tables are sticky with food residue, this will cause 63% of customers to question the cleaning practices elsewhere, so it is essential that nowhere is overlooked when it comes to hygiene. If it’s unclean where they can see, what’s it like where they can’t see? The business benefits of cleaning up are clear as more than a third of customers surveyed admit they would pay more to eat at a restaurant with better hygiene and fresh toilets. It is therefore crucial for all cleaning tasks to deliver exceptional results for both customer loyalty, reputation and regulation purposes. For this, food businesses need to invest in products that deliver to a high standard every time.

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66% would not return to an establishment with unhygienic toilet facilities. Luckily P&G Professional’s superior cleaning solutions provide products to remove lime scale and urinal stains in the bathroom, leaving a pleasant and fresh scent that will help customers believe cleanliness is a priority to your business.

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Make Father’s Day sales sizzle with Caterers Kitchen 21st June 2020

TAKE STOCK

FEATURE

Keeping it Clean Improving how your business looks and operates now will put you ahead of the game and make it easier to restart your business after lockdown - or launch a brand new service to keep it ticking over.

If you are closed or operating a reduced

enough and working - call in your

rooms to touching up heavy traffic

service, this is a real opportunity to do the

provider for an audit or visit if possible.

areas.

many jobs and tasks on your to-do list as

• Flies are a summer problem so leave

• Clean, repair, polish or re-varnish chairs

well as make improvements that could

electric fly killers on and plug sinks/

and tables or other furniture - and clean

make your business more attractive and

close toilets to prevent breeding.

or replace soft furnishings.

competitive. To get you started, here’s

• Sort out any outdoor areas - repair or

Take Stock’s checklist:

Utilities

General hygiene

• Turn off hot water - it’ll save money

patio floors and seating - and get your

and reduce the risk of Legionella

garden or terrace blooming.

• Deep clean all areas from kitchens

developing.

• Cast a critical eye over your frontage

• If your property is closed, check weekly

and make improvements to increase

to make sure there’s no stagnant water

your appeal to customers after

where bacteria or Legionella could

lockdown.

and stores to bar and customer seating, restrooms, entrances, corridors, stairs, staff rooms and outdoor spaces.

clean roofs and awnings or umbrellas,

• Do the dirtiest jobs first - kitchen walls,

breed.

floors, cabinets and drawers, ovens,

• Flush taps, remove any shower heads

Records & compliance

extractors, pipes, sinks and drains. It’s

and check places where water can

worth buying professional degreasing

• This period is an excellent time to

collect - dishwashers, fridges, plants,

and cleaning chemicals and equipment

review your operations from record-

drains.

keeping to internal policies - such as

• Save water and money by fixing any

food and allergen, safety H&S policies,

drips with new washers.

risks and assessment.

- but follow safety instructions.

• Deep clean all appliances and finish with bactericide before shutting down if not in use. Ensure there’s no stagnant water trapped to prevent Legionella -

Food & drink stores

• Update and print out any new processes to take staff through.

• Check all the use by dates in your

• Make sure you maintain all your records

dry stores and make sure all vulnerable

and keep them up to date - you may

products are in pest proof containers.

need them for a local authority check

keep clean.

• Check that labels are correct.

- including freezer temperature, pest

• Deep clean behind and under surfaces,

• Make sure your storerooms are

appliances and shelves and wipe down

protected from pests and other issues

• Review your systems and procedures

regularly to keep dust down - this will

such as water or damp - and check

for food handling preparation, cooking,

make re-opening easier and faster.

conditions regularly.

cooling, reheating and storing - and

• Restrooms - give them a critical audit

• For food in freezers - check all use

followed by any maintenance work and

by dates and correct labelling. Check

• Update or create maintenance and

a deep clean. Fixing floors and grouting

temperatures and maintain your

cleaning schedules for all appliances

makes routine cleaning easier and more

records.

and all areas - and don’t forget ice

and leave doors open. Use a protection spray on all cleaned stainless steel appliances to make them easier to

effective - create a new cleaning rota to keep them looking fresh.

Pests

control etc.

look for improvements.

makers which need weekly sanitising.

Repair & replace • Get that to-do list out and start ticking

• Review your fire safety system and procedures.

off jobs - replace broken light bulbs, fix

• Audit your security and update your key

• Pests are always a problem but

locks, glass panes and loose handles, oil

holder list and passwords.

infestations can get worse fast if

creaky doors, resurface or repair floors.

• Check your staff training and get them

properties are closed and unattended.

• Closure or partial opening makes this a

- and yourself - up to date with online

• Check that your protection is good

good time to paint - from complete

training courses.

49

 Back to contents

Stay Guarded Making sure your premises are safe especially if you have closed completely during lockdown is another unwelcome consequence of the Covid-19 crisis.

Back in March, The Bank pub in Bolton issued a warning on its Facebook page after its premises had been broken into, as well as four other nearby sites, with thieves targeting alcohol and cash from charity boxes. However good you believe your security is, outlets are being warned

are sadly seeing pilfering already across

• Install cameras - CCTV offers peace

the country.”

of mind and is the single biggest deterrent for burglars. Invest

Take Stock brings you some simple

in a CCTV system or if you already

security tips to help put measures into

have one, ensure that it is working

place to make sure your premises are guarded for as long is necessary.

• Remove all cash - leave your tills empty and open, remove all charity boxes and if you have a fruit machine which has been emptied by the company display a note on it to say it has been emptied due to Covid-19 and has no cash in it. If cash is in a safe on the premises ensure it is a bolted- down one, ideally with a time lock.

efficiently. If necessary arrange for your equipment to be serviced.

• Additional deterrents - board up back doors, cellar entrances and weak points in your premises where there is limited visibility and pay special consideration to toilet windows. Store away wheelie bins to avoid them being used to aid a prospective break-in into your premises, and prune overgrown

to review and reinforce their defences

• Remove stock - if possible, remove

bushes and trees to prevent an

during lockdown.

all alcohol off-site or move it out of

intruder hiding from view.

“Because all premises are closed and

sight and locked secure in the cellar or stockroom.

• Be vigilant - draw curtains and display

to profit from this time of hardship. Our

• Check locks & alarms - make sure

indicate you have removed all alcohol,

advice is clear - reinforce all security

all your locks (inside and outside)

cash and food from your premises.

measures before you are targeted,”

on doors and windows are in good

If you are aware of any break-ins or

says Jonathan Ratcliffe from security

working order and are locked and

attempted ones, or your own premises

company CCTV.co.uk. “It’s terrible we

secure. Your alarm should be in good

have been targeted, notify other local

are having to issue this advice, but we

working order and working effectively.

businesses’ via social media.

empty, it’s easy pickings for those looking

 Back to contents

signage to windows in clear view to

50

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Walkers Core Grabs are worth 34% of Grabs Sales in Pubs

Crisps are the UK’s most popular snack

Crisps, snacks and nuts consumers spend +£2.35 more per visit vs main meal consumers

Grabs are growing at

39%

12.4%

of Pubs Crisps sales are Walkers Ready Salted, Cheese & Onion and Salt & Vinegar

in Pubs

32 x 50g 32 x 50g 32 x 50g

Walkers Cheese & Onion Crisps 50g Walkers Ready Salted Crisps 50g Walkers Salt & Vinegar Crisps 50g

50% pub visitors said selling snacks was a characteristic of their ideal pub Sales up 41% in pubs Case of 20 cards Case of 24 cards Case of 24 cards

Nobby’s Nust Sweet Chilli Coated Peanuts 40g Nobby’s Nust Sweet Dry Roasted Peanuts 50g Nobby’s Nust Salted Peanuts 50g

Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019.

Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.