Take Stock Magazine - March/April 2014 by the fabl

MARCH/APRIL 2014 - £3.00

YOUR TAKE STOCK MAGAZINE

MAR/APR

2014

Say 'I Do' to Wedding Profit

Kick off the World Cup

with Top Scoring Beers

Get Sweet for Easter Making Extra Dough!

CHAMPIONING INDEPENDENT BRITISH CATERING

STOCK UP

NOW!

Purchase necessary. GB, IoM or CI 16+ entry only. under 18’s require parental consent. normal exclusions. promotion is open from 17.02.14 and closes 17.05.14. entry and full t&cs at www.vitaminwater.co.uk/competition where you can upload an ‘every day colourful moment’ photo and enter the code on neck collar for the chance to win a trip to Rio de Janeiro, Brazil for 2 people from 02.07.14 to 06.07.14 including 2 tickets to a 2014 FIFA World Cup™ quarter finals match on 04.07.14 and a professional camera*. one main prize and 50 runner up prizes of a professional camera* available. ‘Glacéau vitaminwater’ and the ‘Glacéau vitaminwater’ get up are trade marks of energy brands, inc. aka Glacéau. FIFA World Cup™. promoter: Coca-Cola Great Britain, 1 Queen Caroline Street, London, W6 9HQ *to a maximum value of £259

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

I’m feeling re energised and I hope you’re

I vowed I wouldn’t make this a list of content,

all feeling the same. The last few years have

we’ve got one of those on pages 6 and 7, but

been tough but we’re still here and we’re still

I have to mention the article “A great little

smiling and that has to be a good thing. Now

place” on page 23 . As a parent of a child

it’s time to start making some money!

with learning difficulties, I was really moved

Tweet us @TakeStockMag

MARCH/APRIL 2014 - £3.00

I love Spring. The sun’s out, but it’s not too hot, the birds are singing and the bike is coming out of the shed. This weekend I shall be off into the hills for a bit of up and downhill-ering.

YOUR TAKE STOCK MAGAZINE

MAR/APR

2014

Say 'I Do' to Wedding Profit

reading about the success Sue Yarnell and Our business booster on page 42 is a

her team are enjoying at this not-for-profit

great article about how to do just that from

cafe in Southport, which was established with

weddings - whether you are a boutique hotel,

the help of Autism Ventures.

conference centre, golf club, coffee shop or an old fashioned boozer with a nice garden.

It’s a packed issue as usual. Enjoy it and tell us

People these days get married in all sorts of

which articles you like most. We love to hear

places, so why not yours?

from you. Tweet the nice stuff to us @takestockmagazine.com

And why not try an alternative to favours and give your guests something different by offering macaroons. Perfect for a spring wedding, check out the delicious recipe on

Until the next time,

Kick off the World Cup

with Top Scoring Beers

Get Sweet for Easter Making Extra Dough!

CHAMPIONING INDEPENDENT BRITISH CATERING

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com

p41 by chef Peter Knibb of Restaurant 23 and Morgan's Bar, Leamington Spa to give you some inspiration.

Editor Mags Walker

Art Director Richard Smith

Deputy Editor Tracy Johnson

Digital Director Martin Kersey

News and Features Sarah Hardy Rebecca Cooper

Brand Liaison David Jackson

Photography Kat Weatherill

Social Media Miles Sharples

TAKE STOCK MAGAZINE 03

Contents 41

Food and Drink

12 37 18

Foraging - Superfood

Cold and Colder - Making Extra Dough!

Perfect Patisserie

Easter Treats

31-32

Coffee Mates

33-36

Cheers Saude Top Scoring Beers

37 38-39

Features Going Green

12-13

The Dog is Hot!

14-15

A Great Little Place

Get Photo Smart

Assault on Salt

Better Dining for Dysphagics

48 04 TAKE STOCK MAGAZINE

31 25 Every Issue Calendar

6-7

The Stock Market - Whatâ&#x20AC;&#x2122;s New

8-11

We Grill - Adam Morgan

18-19

Feed Your Eyes

25-28

Business Booster - Here Comes the Profit

42-43

Ask the Expert - Tips from the Inspector

Big Boys Toys - For Coffee Cognoscenti

48-49

Food for Thought

14 42

Recipes Pan Fried Spicy Halloumi on Pepperonata

Tofu Tempura with Sour Cucumber Puree and Seaweed Ash

Classic Chicago

Hair of the Dog

Dulse Pesto Pasta

Madeleine and Honey Bavarois

Easter Egg

Easter Beignet

Honeybread 36 Strawberry Batida

The Perfect Caipirinha

Beetroot Macaroon

TAKE STOCK MAGAZINE 05

Calendar 4 11-12 Mar

Mar

PANCAKE DAY

7-16

Mar

SOCHI 2014 PARALYMPIC WINTER GAMES

11-12

Mar

Solutions and products for hospitality, leisure and retail industries. www.retailbusinesstechnologyexpo.com

www.hotel-expo.co.uk

11-13

IFEX 2014 Kings Hall, Belfast

ST PATRICK’S DAY

Mar

RBTE - RETAIL BUSINESS TECHNOLOGY EXPO Earls Court, London

HOTEL AND CATERING SHOW Bournemouth BIC

Mar

Northern Ireland’s premier showcase of equipment, interiors and food & drink products. www.ifexexhibition.co.uk

18-19

Mar

NRB 2014 Manchester

The North’s Biggest Hospitality Show www.northernrestaurantandbar.co.uk

24 -26

24-30

FOOD & DRINK EXPO WITH FARM SHOP & DELI SHOW NEC, Birmingham

NATIONAL BUTCHERS WEEK

Mar

www.foodanddrinkexpo.co.uk

06 TAKE STOCK MAGAZINE

Mar

www.nationalbutchersweek.co.uk

MAR - APR 30

7-13

Mar

Apr

UK COFFEE WEEK

MOTHER'S DAY

www.ukcoffeeweek.com

Apr

LONDON MARATHON

13-14

Apr

THE NATURAL FOOD SHOW Grand Olympia, London www.naturalproducts.co.uk

16-22

Apr

NATIONAL BREAD WEEK

Apr

GOOD FRIDAY

20-22

Apr

EASTER SUNDAY

Apr

THE FORECOURT SHOW NEC Birmingham

Apr

EASTER MONDAY

www.forecourtshow.co.uk

Apr

ST GEORGE’S DAY

28 -1 Apr

May

HOTELYMPIA EXCEL, London www.hotelympia.com

TAKE STOCK MAGAZINE 07

The Stock Market:

What’s new for Mar & Apr Reading it Buckets of Flavour

Right

abasco have launched a new Sweet & Sticky sauce. The delicious tomatobased cooking sauce is blended with

10% TABASCO® brand Pepper Sauce,

cinnamon, cloves and garlic. Ideal to be used

the TempTest® 1 features a patented

Spicy Salmon, Noodle Stir Fry and Chicken

aking temperature readings has been made easier thanks to the new TempTest® 1 thermometer. Brought

by the manufacturers of the Thermapen®, automatic 360° display which rotates in 90° increments, enabling the user to read the temperature in any position. It can be locked by the user if required and also features an intelligent backlit LCD display, which illuminates the display when ambient light levels are low, making the thermometer reading easier to read whatever the time

as a marinade or basting sauce, simply pour over chicken, pork or fish, and leave for up to two hours before oven baking. The sauce is great for Sticky Chicken Wings, Pork Ribs, Ciabatta and it is packed in a 6 x 1.12KG Plastic Squeezy bottle.

Simply Meat Free

of day. It incorporates a large, easy to read digital display, with a precise read-out of temperature over the range of -49.9 to 299.9 °C with a 0.1 °C/°F resolution and an accuracy of ±0.4 °C (-49.9 to 200 °C). The thermometer will power off automatically after ten minutes, maximising battery life. As well as being waterproof, the true temperature of a product can be measured in just three seconds. £50.00 each exclusive of VAT and available direct from www.etiltd.com ordering code 221-910.

aloon, a leading manufacturer

Comments Simon Cliff, general sales

of frozen ethnic snack foods,

manager in foodservice “The extension of

has extended its all-new range

our new Simply Meat Free range is a natural

of mainstream meat free products by

progression and represents a significant step

introducing a range ideal for vegetarians and

forward for Daloon. The vegetarian and meat

meat reducers.

reducer market is showing significant growth

Simply Meat Free products are made from

in the UK and is set to continue. Given that

tasty, wholesome vegetables, and the range

the majority of Daloon’s top selling ethnic

includes a Vegetable 1/4lb Burger,

snacks are vegetarian, we will make full use

Vegetable Finger, Spicy Bean 1/4lb Burger,

of our extensive knowledge of developing

Cheese & Jalapeno Crispbake, Glamorgan

vegetable based recipes, to bring exciting and

Sausage, Vegetable Sausage and Vegetable

innovative ideas to the meat free market in the

Grill. A great menu option for main meals,

near future.”

snacks, side orders, accompaniments and buffet dishes, they are quick and easy to

For more information visit

prepare. They oven bake or deep fry from

www.daloonuk.com

frozen in minutes, and are sensibly sized for easy portion and cost control. 08 TAKE STOCK MAGAZINE

Get Crafty with Pastry

Pick Chicken! M eadow Vale has responded to

Meadow Vale’s new on-pack promotion,

market demands for a bite-sized

where prizes of £500 cash are up for grabs for

chicken piece by launching

four lucky caterers.

Pickin’ Chicken.

The bite-sized pieces are fully cooked

Ask your wholesaler or cash and carry,

chicken breast fillet chunks coated in a

or to find your nearest stockist contact

crunchy batter and are ideal for kids’ meals,

Meadow Vale directly on 0845 00 30 300.

pastry products have been prepared

supplier is calibrated at 10-20g, perfectly

he Pastry Room has introduced two new craft pastries to help with preparation and quality of

pastry. The range of semi-prepared craft only using quality ingredients, with no added preservatives. Butter Puff Pastry Crumb (2x2.25kg) enables delicious all butter puff pastry to be made in minutes, as you simply mix, roll, fold and turn four times. It can be used straight from frozen with no need to rest and ideal for pathivier, tarte tatin, beef wellington and sweet and savoury tarts. All Butter Sweet Crumble Topping (2x2.25kg) is a rich and indulgent butter crumble topping with demerara sugar for a delicious toffee aroma & crunch. The added convenience being you can pour straight from frozen onto your favourite prepared filling and bake.

snack boxes, sharing platters, starters, wraps, buffets, salads and side orders. The new product by the frozen poultry shaped to fill the gap in the market between their smaller Mini Chicken Fillet Bites and the larger Battered Fillet Bites. “The best thing about this product is undoubtedly the taste!” said Paul Broster, Meadow Vale’s sales and marketing director. “Our development chefs have been working really hard to create the perfect coating, and it is out of this world! The chicken inside is just as tender and juicy as the rest of the Meadow Vale range and it’s already secured its place as a firm Meadow Vale favourite.” Packed in attractive and robust retail packaging, Pickin’ Chicken is available in 2kg bags and is the flagship product launching

Rolls are Top Dog!

rolls is to look at the way that the market is developing through American influences and an increase in restaurants which are positioning hot-dogs as a premium menu item, and create the perfect, brioche-style carrier.” Kara, the foodservice bakery brand of Fletchers Group of Bakeries, has focused on

ara has launched a gourmet hot-dog

a brioche style bun range that offers a lighter

rolls range to satisfy demand for the

and sweeter eat with the glaze taking it into

nation’s fastest growing menu item in

the premium category. The rolls are unsliced,

the casual dining sector. They include glazed

contain no preservatives, flavourings or

and glazed poppy seed, are designed to help

hydrogenated fats and are frozen at the point

caterers in the fast casual market significantly

of perfection to lock in the flavour.

improve their hot-dog offer. Natasha Quinn, marketing manager, said:

For more information, visit

“How Kara has approached gourmet hot-dog

www.karafs.co.uk or call 0161 351 2358. TAKE STOCK MAGAZINE 09

HEINZ BEANZ Fridge Pack 1kg The perfect alternative to HEINZ BEANZ 840g

RESEALABLE

= No waste with 5 days chilled storage

PLASTIC FANTASTIC = No can openers or sharp edges

The Stock Market:

What’s new for Mar & Apr

Ticco

Says Hola

icco Foods is to distribute modern gourmet Spanish food from 'Your Tapas Company' in Galicia, North West Spain,

in an exclusive deal. Known as ‘Yatecomere’ in its native Spain, Your Tapas Company specialises in manufacturing innovative products for the foodservice industry such

Getting Fishy! P

as high quality, authentic tapas to save customers time and simplify operations. Ticco, one of the UK's leading specialist foodservice groups, will initially offer Your Tapas Company’s speciality items such as Iberican Ham Croquetas, Wild Mushroom Croquetas, Cuttlefish in Squid Ink Croquetas

acific West have launched two new

The Breaded Mackerel Goujons are packed

and aromatic Tiger Mussel Croquetas.

tasty products. The Prawn Kiev and

in a 1kg bag with approx 40 Goujons.

Ticco Foods distributes to wholesalers,

Breaded Mackerel Goujons work well

One of the worlds foremost suppliers of

independents and national groups in the

for either a starter or part of a seafood or

premium frozen seafood Pacific West’s

restaurant, hotel, pub, travel and leisure

mixed sharing platter. The Prawn Kiev is

products are designed to provide

sectors. Gianfranco Perri, sales and

unique to the UK market and contains but-

“convenience without compromise”.

commercial director, Ticco Foods said: "As

terflied prawns with a garlic, herb, and butter flavoured paste, and packages in a 500g

For more information visit

packet, with approx 20 prawns.

www.pacificwestfoods.co.uk

a specialist foodservice supplier, we always look to work with producers with the same values as ours, and who put quality, passion and innovation at the heart of everything they do. We were very impressed with the quality and taste of Your Tapas Company's produce, and look forward to providing the foodservice industry with some of the best tapas in the world." For more information visit: www.ticco.co.uk or www.yatecomere.es

TAKE STOCK MAGAZINE 11

Going Green Menus with no vegetarian dishes are a thing of the past. And it's not just vegetarians who are hungry for some meat-free options too.

it’s generally lighter and healthier, as more

£3 per portion but a portion of ratatouille is

ccording to the Vegetarian Society’s Big Veggie Survey, vegetarians account for nearly two billion pounds

worth of food eaten out - yet 75% admitted they are still unhappy with the choices on offer. “For far too long vegetarians have been expected to be grateful for pasta and tomato

people review their meat intake.

Making a profit Adding a couple of vegetarian dishes to your menu can boost your profit margins. Sausages and mash costs approximately as little as £1 - but could be sold starting at £7. Jesse Dunford Wood, chef and owner of Parlour in Kensal Green, London says, “It is a little more difficult to be creative with vegetarian food, but it is great for food margins, and very satisfying to get carnivores to wax lyrical about meals with no meat.”

Top Tips from the Vegetarian Society 1. Don’t be cheesy An obvious meat replacement, it can be heavy and too calorific. Plus, not all cheese is vegetarian. 2. Keep it simple Mushrooms on toast with garlic and butter is a winner. Some of the best vegetarian dishes contain only a few ingredients. 3. Alcohol check Many alcoholic drinks, such as beer and wine, will have been clarified/ stabilised

sauce,” said Liz O’Neill from the Vegetarian

(fined) using animal derived products so

Society. “As more customers choose not to

check with your supplier for suitable options.

eat meat it's the restaurants with variety and an imaginative menu that will survive."

4. Menu presentation

Veggie trend

Don’t isolate, but incorporate vegetarian dishes in the general menu.

More non vegetarians are incorporating aspects of the diet into their own because

Ingredients: Bell peppers 5 mixture of red, yellow and orange, de-seeded and sliced Olive oil 6 tbsp

Pan Fried Spicy Halloumi on Pepperonata

(gluten and dairy free) by John Benson-Smith, consultant chef to Manchester City Football Club Serves 4 12 TAKE STOCK MAGAZINE

n Season and add sultanas. Cook for 40 minutes on low heat until very soft and melting - add a little olive oil if the mixture is too dry. Stir occasionally

Onion 1 large, peeled and sliced

n Add capers and check seasoning

Garlic cloves 2, finely grated

n Unwrap halloumi, slice into 1cm thick pieces

Capers 2 tbsp, drained

n Heat a sauté pan, add a little vegetable

Sultanas 1 large handful

oil and once hot add sliced halloumi cheese

Halloumi cheese 2 packets (goat’s milk, or

and cook over a medium heat for about five

use silken tofu for vegans)

minutes until the underside starts to brown.

Red & Black Pepper seasoning

n Sprinkle a little red and black pepper

Vegetable oil 2 tbsp Salt 1/2 tsp Freshly ground black pepper 1/4 tsp

Method: n Heat oil in a heavy-based pan and add the onions. Reduce heat and cook without colouring for about five minutes

n Add garlic and peppers. Cook without colouring for about 10 minutes on a medium heat until wilting

seasoning onto the top sides of the cheese, flip over with a palette knife to cook the other side that you have seasoned

n When cheese is browned on both sides, remove from the pan and place on kitchen paper to drain

To Serve: n Serve the pepperonata at room temperature or warm, and top with a few slices of the halloumi cheese

FEATURE

Tofu Tempura with Sour Cucumber Purée and Seaweed Ash by Eddie Shepherd, author of Modernist Vegetarian Serves 4

n Slowly pour the cold cucumber juice into

TEMPURA BATTER

the mixture, transfer to a container and put

Ingredients:

in the fridge for a couple of hours until it sets to a gel

n Blend set gel to make a puree using a stick blender, then place in a squeeze bottle and refrigerate

MARINATED TOFU

Ingredients: Plain firm tofu 240g

SOUR CUCUMBER FLUID GEL

Kombu 1 Stick / 12g

Ingredients:

Dried shiitake 50g

Cucumber juice 600ml (freshly juiced)

Boiling water 500ml Dried thyme 1tsp

Caster sugar 120g

Tamari 80g

Methylcellulose slurry (1.5g Methylcellulose F50 Hydrated in 100ml just boiled water) 100ml Water 210ml Vodka 85ml Plain flour 125g Chinese 5 spice 2tsp Dried chilli a pinch Salt a pinch

Method: n Mix all liquids together and stir well n Combine flour with the spices and salt in a bowl

Rice wine vinegar 2 tbsp

n Whisk liquid into flour until smooth

Agar agar 7g

Method:

n Pour into a cream whipper and charge

Method:

n Prepare marinade: combine kombu, dried

n Set 300ml of cucumber juice to one side

boiling water over

Citric acid 8g Ascorbic acid 8g

n Mix together remaining cucumber juice, caster sugar, citric and ascorbic acid, and agar agar

n Bring to a simmer whilst whisking and hold for a couple of minutes before removing from heat

shiitake and dried thyme in a bowl, and pour

n Add tamari and rice wine vinegar and leave the mixture to soak for one hour

n Strain marinade liquid and set to one side n Cut plain tofu into 2.5cm cubes, put in marinade and refrigerate overnight

n Strain batter to remove any lumps with two CO2 chargers. Chill, ideally for around two hours

n To cook the tofu, heat deep frying oil to 190°C

n Dip marinated tofu first into flour and shake off excess

n Spray batter into a bowl and dip tofu in. Drop in fryer and cook for 2-3 mins until crispy

n Drain off excess oil on paper towel

SEAWEED ASH

Ingredients: Dried Dulse 20g

Method: n First place dried dulse seaweed into a metal bowl

n With a blow-torch, burn the dulse until it no longer flames but glows red

n Allow the burnt dulse to cool, then carefully place the ash in a spice grinder and blend it to a powder

n Store in an airtight container

To Serve: n Dot cucumber purée around the plate, then place a few of the tofu tempura pieces centered on the plate

n Sprinkle the seaweed ash over dish, before seasoning and garnish

TAKE STOCK MAGAZINE 13

The Dog is Hot! O F orget the cheap rubbery hot dog you had as a child, now there’s a new breed on the menu and this one is premuim. Gourmet junk food is a big trend at the moment and hot dogs are the latest craze to jump onboard.

14 TAKE STOCK MAGAZINE

nce considered a menu favourite to

The addition of coleslaw and pickles adds extra

feed the kids (and keep the parent’s

elements to what has been a staple snack.

happy!) now, thanks to American

influences sweeping across the pond, it’s

Guy Fielding, of food service analysts NPD

Mum and Dad’s turn to feast on this new and

Group, says, "It's getting restaurant-quality

improved gourmet treat.

food in a contemporary setting. There's

the visual experience of seeing it cooked Hot dogs have been transformed to

fresh, rather than being pre-packaged or

contain herb-flavoured and spicy premium

microwaved, and it's affordable and quick.

ingredients coupled with delicious and

Restaurants have to get the experience right,

inventive toppings and a variety of rolls.

and push the provenance."

FEATURE

Why the rise? The trend in gourmet junk food is thought to

Top Dog Tips

be a result of the recession and our need for nostalgia. Simon Anderson, co-founder of Roost which serves high-end fried chicken, says he believes the rise of gourmet junk food comes from people wanting to eat childhood favourites, but, "cooked really well, using amazing cuts of meat".

Hot restaurants Bubbledogs in central London offers the unlikely coupling of gourmet hot dogs and Grower champagnes. Its hot dogs are made from 100% British pork and beef and there’s a vegetarian option. Toppings include BLT, with truffle mayonnaise; José with salsa, avocado and pickled jalepenos and The

Two top hot dog restaurants share a couple of their best ideas.

Classic Chicago - Primo’s signature dish in Leeds To create the dish you’ll need; a Beef Frankfurter, a Poppy seed bun, a few tomato wedges, a dill pickle spear, a couple of sport peppers, a green relish, a handful of chopped onion, and celery salt and yellow mustard to season.

Reuben, with sauerkraut, Russian dressing and

To assemble: n Pan fry the hot dog until cooked but juicy, soften the bun, slice open and place the hot dog in

n On one side of the hot dog place 2-3 tomato wedges, on the other add the dill pickle spear and sport peppers.

n Add a small amount of the green relish and the fresh chopped onions, sprinkle with celery salt and finally dress with the mustard and serve

cheese. “You can put really good stuff in there,” admits owner James Knappett who charges between £6 and £8 for a hot dog. “I took it as a challenge to take a street food with a bad rep and make it taste really good. We thought it would be fun to put something as humble as hot dogs with champagne. Our buns are handmade, we use the best ingredients and no food contains preservatives." Meanwhile, Primo’s in Leeds and Castleford sells £4.25 gourmet hot dogs made from 96% meat, topped with anything from Monterey Jack cheese and bacon to jalepenos and guacamole. Nick Julian, operations manager, said Primo’s is rebooting junk food for the middle classes: "We're taking a product and moving it along in quality, taking it up a notch. There has been a rise in single-dish restaurants, as people want something more niche and original than faceless chains."

Profit potential Luxury hot dogs provide massive profit potential. Not only are they fast and snappy, which equals high customer turnover, both major components of the dish are relatively low cost: the bun and the sausage. As Natasha Quinn, marketing manager of Kara Foodservice which supplies gourmet hot dog rolls, explains, “A crucial influence in the development of the gourmet hot dog rolls range is the fact that the carrier for any hot dog generally costs less than 20% of the overall

Hair of the Dog Bubbledogs signature dish in London

jalapenos and celery salt to season, topped with Lea & Perrins Worcestershire Sauce and black pepper mayonnaise – served on a traditional steamed bun.

Inspired by the classic Bloody To assemble: Mary cocktail this feast is guaranteed to keep you full and n Pan fry the hot dog and steam the bun n Add the hot dog and load on the tomato aid a hangover if required! slices, gherkins, horseradish and jalapenos. To create the dish you’ll need; a traditional frankfurter sausage and bun, tomato slices, fresh celery, homemade pickled English

n Season with the celery salt and top a generous helping of Worcestershire Sauce and mayonnaise.

gherkins, fresh grated horseradish, pickled

outlay for the dish.”

TAKE STOCK MAGAZINE 15

2014

NORTHERN RESTAURANT & BAR 2014 18+19 March Manchester Central

The Biggest Hospitality Show in the North

FREE TICKETS NRBtickets.co.uk @NRBManchester MICHAEL CAINES & JAMES MARTIN COOK LIVE

FIRST EVER NRB DEBATE

O 20 US 0 AN + E DS XH O IBI F P TO RO RS DU C

FULL PROGRAMME OF FOOD & DRINK TASTINGS

COCKTAIL COMP – WIN A TRIP TO ST LUCIA

NRB - What to See?

he Northern Restaurant & Bar returns

Tastings Theatre offers a variety of sessions

and Carlo & Marcello Distefano of San Carlo.

to Manchester Central on 18-19 March

focusing on tea and coffee, to absinthe

Now in its 13th year, Northern Restaurant &

2014 and features over 200 exhibitors.

and rum, culminating in the show’s annual

Bar (NRB) continues to celebrate the north

cocktail competition.

west’s thriving hospitality sector. It is an

The biggest hospitality trade event in the north of England this year it will feature a demo from Michael Caines and James Martin.

The secret of their success

Taking to the stage

NRB Debate is a new addition to the

Two star Michelin chef Michael Caines of

discussion and generate valuable insights into

Abode Hotels and Saturday Kitchen’s James

the best of the northern hospitality industry.

conference event and will trigger unique

Martin of the recently opened James Martin, Manchester will be headlining the Chef Live

Join Tim Bacon (Living Ventures), Marcello

Theatre joined by Simon Rogan of L’Enclume,

Distefano (San Carlo Group) and Beau Myers

Paul Askew of London Carriage Works, Aiden

(Beautiful Drinks) as they discuss with Thom

Byrne of Manchester House and more.

Hetherington how they developed their

Market Kitchen will bring a line up of more

businesses and the future trends they see

specialist demos including cooking with

shaping the industry.

game, cheese cocktails, butchery and chocolate creations.

Recognising the best

At Grape & Grain you'll find a full

The third annual NRB Top 50 of the northern

programme of beer and wine tastings with

hospitality industry’s very best operators

producers including Magners, Majestic

will be announced at the exhibition. Last

Commercial, Budweiser and Robinsons

year’s top three were Simon Rogan from The

Wines. For bartenders, the Spirit Room and

French, Stephen Miles of Radisson Edwardian

16 TAKE STOCK MAGAZINE

annual hotspot for hospitality networking and inspiration, welcoming emerging artisan producers alongside premium brands, the show will give visitors an opportunity to explore everything from the latest microbrewery craft ales, award winning meats, cheeses and wines through to epos systems and the finest tableware. Visit www.northernrestaurantandbar.co.uk for the full programme and tickets which cost £50. Register for free tickets online at www.northernrestaurantandbar.co.uk or keep up to date with all the show news on Facebook www.facebook. com/nrbmanchester and Twitter @ nrbmanchester

FORAGING

Super Food Seaweed is available all year round, making it a super and fascinating food. Filled with antioxidants, calcium and vitamins it is perfect at this time of year to help fight off colds.

Here, foraging expert Fiona Bird,

Dried seaweed is now available to buy from

her recipe for dulse pesto, which she

lassified by colour; red, green and brown, the good news is that you don’t have to head to the seaside

to find it! food halls and harvesters and is becoming a popular choice, because it is easier to cook than fresh. Often sold in a grinder-style pot or finely ground in resealable packets, some producers blend it to maximise flavour.

who lives in the Outer Hebrides and released The Forager’s Kitchen shares recommends you use on pasta, pile on top of fish before baking, or add to cream or

What to forage and find for Dulse Pesto Pasta: Makes one small bowl Parmesan cheese 1⁄2 cup (30g) grated Dried dulse 2 tbsp Walnut halves scant 1⁄2 cup (50g) Small Lemon juice of one Canola (rapeseed) oil approx 1⁄3 cup (75ml) Freshly ground black pepper a few twists

yoghurt in

What to do:

a sauce.

n Put all of the ingredients except the oil

Seaweed can be sprinkled into baking,

and pepper into a food processor, and

soups and stews, while nori sheets can be

blend well.

used to wrap almost anything.

n Add enough oil to make a thick paste,

However, if you want to forage, the red

and add pepper to taste.

seaweed dulse, Palmaria palmata is one

n Put into a small bowl, cover, and

of the larger red seaweeds and whilst normally found on rocks, it often hitches a

refrigerate for up to 10 days, or freeze.

ride on kelp stipes (brown seaweed) too. It is one of the better known seaweeds and its hand shaped fronds soften on cooking; although, historically, crofters chewed dulse in its raw state. Dulse changes from red to green when cooked and is a useful thickener in soups and stews. It works well in tapenade and even in a praline.

TAKE STOCK MAGAZINE 17

We Grill Adam Morgan, 25, is the new face of the British Touring Car Championship. Now one of the countries best racing drivers and an exciting prospect for British motorsport, the ex-Stonyhurst Pupil started racing in 2010. In 2011, he won the Ginetta G55 GT Supercup Championship which paid for him to drive in the 2012 Dunlop MSA British Touring Car Championship. This year, he has his own racing team Ciceley Motorsport. 18 TAKE STOCK MAGAZINE

WE GRILL

What's your favourite circuit in the UK and why? I’ve always driven well at Snetterton in Norfolk, and I love the new 300 circuit layout as it gives plenty of room to overtake.

Tell us what you are racing in at the moment? A Mercedes Benz A-class. This is my third year racing in the British Touring Car Championship (BTCC) . For my first two years,

preparing for the next race as there is always something to do. I do try and get to the gym when I can and other times see friends or have the occasional night out.

What do you do when the season has ended? Prepare for the next one. I’m also a racing instructor, so I spend a lot of time coaching people who want to go faster or just generally learn more about their car.

I drove a Toyota Avensis.

What other sports do you follow?

Favourite place to eat?

My next favourite sport is skiing. I would love

The Three Fishes in Mitton, Lancashire. Not only is it close to my home bu their food is delicious - especially the fish pie!

How do you prepare for a race? I have a talk with my engineer about the strategy and set-up for the race. I then disappear into the back of the truck by myself for about 10 minutes to keep myself calm and get myself ready and focused by getting into ‘the zone’.

Who is your racing idol? The rally driver, the late Colin McRae. I grew up watching rallying as that’s what my dad did. Colin gave maximum attack every time he raced and his car control was amazing.

If money was no object, what road car would you buy? The Pagani Zonda R because it’s fast and looks pretty mean.

First age you got behind the wheel?

to go more often but don’t have that much time. I don’t follow football as I’m more of a rugby person. I don’t really have a specific team but I do like the Sale Sharks.

What is your biggest achievement so far? Winning the Ginetta G55 GT Supercup

What’s your favourite alcoholic drink? Rum and Coke, Guinness, Jägerbombs - but not together!

Championship, which was just incredible. It was our first year running a team by ourselves, and we were up against three or four big two-car teams. To beat them with a family-run team was amazing. Also my first podium at Oulton Park last year was amazing too.

While racing, do you have a special diet? I tend to eat whatever my girlfriend or mum cook for me, but it is normally very healthy as I try to keep in good shape. If I do splash out

How do you celebrate a win?

on a take-away then I make sure I hit the gym

During a race weekend we don’t have time to

restriction for the sport but you are better

celebrate. We have three races a day so you are either straight back in the car for the next race or packing up to drive home, so by then I'm too tired. I usually try and have a beer when I get home though.

the next day to burn it off! There is no weight being lighter in the car.

What's your long-term goal? To just stay in the BTCC for as long as possible and win it as many times as I can.

What's your favourite meal?

Making a living out of motor racing has

Enchiladas. I don’t care what they are filled

everything I possibly can to achieve it. I would

with, I just can’t get enough of them!

been my dream since I was six, so I am doing also love to race at the Le Mans circuit.

I started karting when I was seven, at the Three Sisters circuit in Wigan and carried on until I was 16. Then, at 19, I started rallying. I first got a taste for driving when I was 12 and my dad let me drive his old Suzuki jeep offroad in a field. I thought it was great fun, until a handbrake turn rolled it onto its side!

What do you do in your spare time? Sadly, I don’t get that much free time. The season is March to mid-October and because we race on a weekend we tend to spend the week travelling to the circuit or just TAKE STOCK MAGAZINE 19

COLD & COLDER

Making Extra Dough! There is nothing nicer than the aroma of freshly baked bread. Served complimentary as an appetiser or with soup, wrapped around a burger or as a premium sandwich, bread is big business. But it is tricky to keep waste to a minimum, offer variety and maintain maximum freshness in an unpredictable catering environment. That’s why frozen bread is ideal.

ot only can it contain fewer additives

n By baking off small amounts, you maintain

than fresh alternatives because the

that freshly baked appearance, aroma and

freezing process acts as a natural

texture throughout the day

preservative, you only need to bake on demand, reducing waste, saving time and keeping freshness. Baked from frozen, hot rolls and ciabattas can be ready in minutes and you can serve customers an exciting

n Offering a variety of breads entices new customers and stops regulars from getting bored

n It’s a great back up, even for those chefs

bread basket packed with a selection of

who want to make their own bread

breads and rolls with little effort and no waste.

n With frozen bakery you get the same -

On a roll

or sometimes even better results than with

n Burger/Hot dog buns n Muffins n Baguettes/ mini-baguettes n Paninis/Focaccia/Ciabattas n White and brown sliced loaves n Speciality loaves n Bagels n Baps

freshly baked products - plus portion control

Benefits of frozen bread

n Convenient and easy to prepare

n It frees up time in the kitchen

n Thaws out easily with no loss of texture

n Frozen organic bakery products are

What’s available?

or taste - or even bake from frozen

increasing in popularity - so cash in

TAKE STOCK MAGAZINE 21

CUSTOMER PROFILE

A Great

Little Place There is no denying that this coffee shop in Southport lives up to its name. A great little place opened in December 2010 and with three awards under its belt and a second cafe around the corner, this small business is bigger than ever!

he not-for-profit 40-seater cafe, with its

own restaurant a few years ago. She said

beetroot brownies and a dark chocolate and

homemade cooking and cosy interior

she’d always wanted to work for a charity,

cherry brandy fudge cake,” said Sue.

of sofas, bookcases and TV feels like a

‘‘I wanted to do a job that made a difference.”

The main thing for Sue and her team is to

home from home.

Based on Hoghton Street in the sea-side

keep her loyal customers, who have shown a

“It’s a coffee shop and we’re not trying to be

town, the coffee shop's menu was created by

tremendous support for the venture, happy.

fancy,” says Sue Yarnell, the manager. “But we

Sue, and includes sandwiches, paninis, a daily

“Our customers are brilliant,” beams Sue.

wanted to create a nice and relaxing place for

soup, plus specials.

“We pay a lot of attention to what they like.

customers to enjoy fresh, local food."

“Being a small business we are lucky that

We know them well but we won’t become

The cafe is a social enterprise by Autism

we can be flexible with our menu,” explains

complacent.”

Ventures, part of Autism Initiatives, a charity

Sue. “If something doesn’t work then we can

It’s clear a little great place is doing

launched in Liverpool 40 years ago. The

drop it straight away, and we always change

everything right and the proof is in the

organisation believes that all people with

to suit the seasons. Being spring, our fresh

pudding. They scooped the award for best

autism have the potential to make a valued

greens and lemon soup is a favourite and we

coffee shop in May 2011 at the Southport

and valuable contribution to society and a

are doing our own version of pulled pork, but

Food and Drink festival and best cafe and

great little place helps them with training,

using lamb instead.”

best team in the 2013 Southport Ambassador

support and the ability to learn new skills

But it’s their cakes which are the top sellers.

Awards - both voted for by their customers.

through work experience. The cafe has

“We use really good quality ingredients to

They were winner of TripAdvisors certificate

permanent staff, who work alongside people

produce really good cakes,” says Sue. “After

of Excellence 2013.

with autism who come for placements. Some

all, you can’t beat a homemade one!”

And with a second business, a great little

stay on as volunteers once they have finished

Baked on the premises daily, cakes include

place to go now open just around the corner

their training.

the old favourites like carrot, chocolate and

on London Street, there is nothing small

Sue, who has been cooking since she was

bakewell, but they also try and mix it up with

about their success.

a young girl, took a professional cookery

something a bit different.

course aimed at people wanting to open their

“We did a parsnip and maple syrup cake once, TAKE STOCK MAGAZINE 23

Get Photo Smart A dish is now no longer something that is enjoyed by the customer alone. Thanks to social media, many more pairs of eyes can feast on the visual delights of a dish. So it’s becoming crucial that your dishes look as appealing in pics as they do in real life.

ake a look at the lovely photos our Twitter followers send in of their dishes for our FeedYourEyes section and you’ll

get the picture.

So to help you we asked our fabulous food photographer, Kat Weatherill, to give us a snapshot of tips so you can take better Smart-phone food photographs.

n Angle the shot

n Get prepared

Take the pics at eye level or slightly above

Food looks at its best immediately after it’s

the plate. A birds-eye view of a dish taken

cooked so make sure you’ve prepped your

directly from above can look flat and you’ll

location and have props in place prior to

lose the height and structure of the dish.

cooking. Be a pro and take a test shot minus the food.

n Shots to avoid Good props make a shot, but bad props can kill it. Don’t be too wacky and make sure

Top Tips

there are no unwanted extra features, such as

n Shoot in natural light

n Props and styling

A table near a window is a great spot. The food will look its best with the light coming on to the dish from the side, not from behind. This helps to create natural shadows and give depth to the dish. Artificial light, camera flash and spot lights can be too harsh and wash the colour out of the ingredients, creating

people or rusty radiators!

You usually serve food to a customer on a table that is dressed well. Presenting your food in a pics needs the same amount of attention. The right prop, such as a glass of wine, cutlery or a nice roaring fire can add ambience and creativity to the shot.

glare or reflections on the plate.

SHOTS TO AVOID

24 TAKE STOCK MAGAZINE

IDEAL SHOT

n Picture perfect If you want to edit, crop or improve your image, consider using a picture editing app.

It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it. So now you’re a pro, enter your best shot into

Take Stock comes out. Winners are given

Feed Your Eyes and show off your culinary

certificates and go on to a final where all the

and photography skills.

years winners are judged against each other,

We’ve pinned the most appetising photos on

the top dish being awarded with Dick Knives.

our Take Stock Pinterest board under Feed

Congratulations to the winners from last

Your Eyes - Starters, Feed Your Eyes - Mains

edition!

and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take Stock magazine. Each issue, our creative team picks the starter, main and pud they’d most like to eat, based purely on how they look in the shot. The senders of the chosen photos will be our Feed Your Eyes champs until the next

Steve Barringer for his lobster, crab, tomato & lemon, Yusuf Lovett for his venision haunch, ragu and carrot, and Stosi Madi for his dessert of chestnuts. If you feel you have what it takes to be one of our champs, photograph a dish of yours that could outshine the rest and make us drool.

Send it to us on Twitter @TakeStockMag with #FeedYourEyes.

TAKE STOCK MAGAZINE 25

26 TAKE STOCK MAGAZINE

TAKE STOCK MAGAZINE 27

The Winners Steve Barringer @SteveChefB

St Helena Restaurant, Elstow, Bedfordshire - Lobster, crab, tomato & lemon.

Winner MAINS

Yusuf Lovett @yusuflovett

The Duck Inn, Stanhoe, Norfolk Venison haunch, ragu and carrot.

Stosi Madi @parkersarms

Parkers Arms, Newton in Bowland, Lancashire - dessert of chestnuts.

28 TAKE STOCK MAGAZINE

Winner

STARTERS

Winner

DESSERTS

Welcome to Take Stock’s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes and ideas to keep your business sweet. And what better way to celebrate the Easter holidays than with some delicious desserts to keep your customer’s sweet tooth satisfied. And in honour of Coffee Week UK, we’ve picked out the best treats to partner with the popular beverage. Enjoy!

SPONSORED BY

TAKE STOCK MAGAZINE 29

Part of the Recipe for Generations

NE W

Find our products and recipes on www.sugarandsyrup.com Tate & Lyle Sugars is part of www.tateandlylesugars.com

PATISSERIE

Easter

Treats

After Christmas, Easter is the next big date in the diary when your customers are allowed to over-indulge on chocolate and yummy desserts. In fact, it’s the law! So, to get you prepped and ready for the sweetest holiday of the year, Take Stock brings you some eggcellent recipes to satisfy the cravings of customers.

Madeleine and Honey Bavarois by Sylvain Peltier Serves 26 portions

MADELEINE SPONGE

HONEY BAVAROIS

CREAM CHEESE ICE CREAM

Ingredients:

Caster sugar 85g

Milk 240g

Milk 1l

Trimoline 35g

Cream 240g

Eggs 100g whole

Honey 150g

Plain flour 100g

Egg yolks 115g

Baking powder 4g

Caster sugar 25g

Lemon 1/2 zest

Gelatine 14g

Mixed spices 5g

Whipped cream 500g

Olive oil 90g

Method:

Cream 200g Milk powder 50g Cream cheese 300g Caster sugar 100g Egg yolks 200g

Method: n Bring milk, cream, milk powder and cream

n Bring milk, 240g of cream and honey to

cheese to the boil

n Whisk whole eggs, lemon zest, caster

the boil

n Cream the egg yolks and the sugar

sugar and trimoline for about 10 minutes until

n Whisk egg yolks and caster sugar until

together

white and fluffy

n Pour the boiling milk over the eggs, place

n Pour boiling milk over eggs, return to pan

back in the pan and cook to 85°C

and cook to 85°C

n Cool down and churn

white and fluffy

n Carefully fold in sieved flour, baking powder and mixed spices

n Add olive oil and bake in a 40 x 25 x 5cm frame at 170°C for 10 minutes

n Remove from frame and let it cool

n Pass through a chinois and add soaked gelatine

n Cool to 40°C and fold in whipped cream

To compile: This dessert is built upside down

n Place a sheet of acetate on a tray and scatter the glacé cherries and mixed peel on

n Pour the honey bavarois in the frame then place the madeleine sponge on top. Freeze the entremet

n Flip over then peel the acetate sheet off

To serve: n Cut to shape n Glaze with apricot glaze and add a dollop of ice cream TAKE STOCK MAGAZINE 31

Easter Egg by Sylvain Peltier, pastry chef, The Salutation Inn, Topsham, Devon Serves 6

To start: Prepare 6 ½ egg shells in 500g of tempered dark chocolate

CHOCOLATE CREMEUX

Ingredients: Milk 105g Cream 115g Glucose 110g Dark chocolate 66% 190g Gelatine 5g

CARAMELISED WHITE CHOCOLATE

SOFT CHOCOLATE SPONGE

n Melt chocolate over a bain marie

Ingredients:

n Bring milk, cream and glucose to the boil,

White chocolate pistoles 200g

Butter 100g

Method: add softened gelatine

n Pour milk/cream mixture over chocolate to make a ganache, finish the emulsion with a bamix with a blade attachment

n Leave to cool

Dark chocolate 100g at least 66%

Method:

Ground almonds 45g

n Place white chocolate pistoles on a clean

Egg whites 100g

and dry baking tray

n Place in an oven at 140°C for 20 minutes

Plain flour 40g Caster sugar 100g

WHITE CHOCOLATE MOUSSE

Leave to cool down, then crumble

Ingredients:

Method:

PASSION FRUIT MOUSSE

n Melt butter and chocolate together

Ingredients:

n Sieve plain flour and mix with ground

Caster sugar 70g Water 25g Egg yolks 45g Eggs 45g whole (weighed out of shell) White chocolate 150g Gelatine 5g

Passion fruit purée 200g Gelatine 5g Egg whites 35g Caster sugar 40g

Cream 275g

Cream 150g

Method:

n Melt the white chocolate over a bain marie

n Heat up the purée and add softened

n Make a pâte à bombe by heating sugar and water to 121°C to form a syrup, pour over whipped egg yolks and whole egg and whip until lukewarm and mousse-like

n Soften the gelatine and melt it in a microwave

n Add melted gelatine to the lukewarm pâte à bombe, fold in melted white chocolate then carefully add whipped cream

gelatine

n Make an Italian meringue with egg whites and sugar

n When the purée reaches about 30°C, add it carefully to the lukewarm Italian meringue and fold in whipped cream

almonds

n Whisk egg white by adding caster sugar a little at a time

n Mix melted chocolate with flour and ground almonds

n Fold in meringue and pipe in a buttered and floured ring, before baking at 170°C for 6 minutes

To serve: n Place some chocolate cremeux at the bottom of the egg shell, sprinkle some caramelised white chocolate crumbs all over

n Cover with white chocolate mousse. Scoop a yolk-shaped portion of passion fruit mousse and place in the centre of the white chocolate mousse

n Carefully place the filled egg on the soft chocolate sponge

32 TAKE STOCK MAGAZINE

PATISSERIE

Full of Beans Coffee is the most popular drink worldwide with around two billion cups consumed everyday. According to a report by Mintel, in the UK we consume 70 million cups a day.

help prevent type 2 diabetes, it’s all good

n Three quarters (74%) of all UK adults

n There are two main commercial types

news for coffee-lovers.

drink instant coffee, compared to around

of coffee bean – Robusta and Arabica.

half (48%) who drink fresh coffee (i.e.

Robusta coffee grows best at lower

ground/full bean coffee or coffee pods).

altitudes whereas Arabica is better suited

nd with research from The Lancet and the Archives of Internal Medicine revealing that three to four cups may

So, whether it’s a long black, a latte or a fullflavoured espresso that’s number one in your outlet, rest assured that your customers’ love affair with coffee is far from bean-ing over. In honour of coffee week, not weak coffee, on 7-13 April, Take Stock salutes our favourite beverage.

Coffee Facts

n Generally, coffee is grown within 1,000

to higher altitudes.

miles of the equator, from the Tropic

n There are over 80 countries producing/

of Cancer in the north, to the Tropic of

growing coffee with Brazil being the largest

Capricorn in the south.

producer and exporter of coffee.

n It takes 42 coffee beans to make an espresso.

TAKE STOCK MAGAZINE 33

Busy Lives De This month, Lynn Little, Standard Ingredients CBU Lead at NESTLÉ PROFESSIONAL®, looks at the increasing opportunities within the OOH market…. If you didn’t already know, it is now official: coffee has gone mainstream and we have become a nation of coffee connoisseurs. However, to capitalise on the nation’s love affair with coffee, it is important to understand the different OOH consumers and what they like. Everybody is individual when making coffee choices; from the type of coffee they prefer to the amount and time of day that they choose to drink it. Pe rc ep t i o n s a n d attitudes both influence choices – but one constant throughout is the desire for quality and ‘super premium’ is the fastest growing sector in the core coffee market 1 and UK consumers now expect a full menu of coffees wherever they go. The stats say it all – did you know that 800,000 British adults visit a coffee shop at least four times a week 2? And that Britons spent a staggering £6 billion in coffee shops last year3? Consumers are seeking out ‘coffee shop experiences’ wherever they are, and

central t o c re a t i n g t h i s ex p e r i e n c e i s Accessibility, Taste, Look & Feel. People are happier to go without than to settle for ‘less-than-perfect’; quality and taste will not be compromised… in fact a staggering 99 million4 ‘lost’ coffee sales in the out-of-home market can be attributed to poor quality.

1 retail source - IRI MAT to Sep 14th 2013. 2 Kantar Media's TGI survey, January 2013. 3 Allegra Strategies Report, November 2013. 4 Incite 2013 Hot Beverage Market Sizing. 5 Which? Online Report, 17th July 2013.

mand Quality Coffee Which is where NESCAFE® AZERA® comes in. It is the new generation of super-premium coffee. NESCAFE ® AZERA ® is the first instant barista-style coffee from NESCAFE® that delivers the same intense aroma, swirl of golden crema and roasted coffee taste you would expect from a freshly roast and ground coffee. Don’t just take our word for it - NESCAFÉ ® AZERA® has received positive reviews since its launch, recently topping the Which? 5 W h o l e B e a n I n s t a n t C o f f e e Ta s t e Te s t and receiving a Which? Best Buy. Praised for its ‘malty, treacle, toffee aroma’ and authentic t a s t e ’ 5 , i t d e l ive r s t h e s a m e i n t e n s e a ro m a a n d r o a s t e d t a s t e t h a t you would expect from a barista coffee, but in the ease of an instant. NESCAFE ® AZERA ® offers a blend of finely ground beans with instant coffee, ensuring convenience and consistent quality with every cup. It would be an understatement to say that coffee poses a huge opportunity. While the nation's purse strings may have tightened over big purchases, consumers are still finding enjoyment in the everyday, affordable treats such as coffee. They are prepared to pay a premium for good quality coffee, and will continue to expect a quality coffee offering 'wherever' they are and 'whatever' time of the day, as we really have become a nation of coffee connoisseurs.

Look out for more coffee industry insight in the next issue of Take Stock ….

NESCAFE® AZERA® is available now in 100g and 500g.

PATISSERIE

Coffee Mates Here are two perfect accompaniments to serve with coffee with recipes from chefs Sylvain Peltier and Dean Whalley.

Honeybread

by Dean Whalley, chef de partie, Anglesey Makes 5 pieces SWEET PASTE

Ingredients: Sugar 4oz Butter 8oz Plain flour 12oz Egg 1

Method: n Cream butter and sugar until pale

Easter Beignet by pastry chef, Sylvain Peltier

n Add flour and beat until it resembles

Method: n Zest lemon and orange and place in small bowl

n Melt butter and leave to cool to lukewarm n Sieve together flour, baking powder and mixed spice into the bowl of your mixer, fit dough hook

n Add sugar, sea salt, eggs, melted butter

Honey 5oz

45 seconds until dough comes together

Butter 5oz

n Scrape out onto cling film and refrigerate

Cream 10fl oz boiled

Organic lemon ½ zest

n Make a small horizontal cut in the middle

Caster sugar 35g Sea salt 1g Eggs 80g (weight out of shell)

36 TAKE STOCK MAGAZINE

HONEYBREAD

Caster sugar 8oz

2.5cm wide, then repeat on an angle so as to

Baking powder 4g

baking tray

bottom of the bowl, then mix again for another

Ingredients:

Plain flour 160g

n Roll out the paste and to fit in 2cm high

n Mix for 1 minute, scrape dough from the

n Dust work bench with flour and roll out

Butter 20g melted

rest for ½ hour

Ingredients:

Makes about 40

Mixed spice ½ tsp

n Place the sweet paste in cling film and

and zest

for minimum 2 hours, or overnight

Organic orange 1 zest

breadcrumbs

n Add egg and mix together

dough to about 6-7 mm thick. Cut into strips obtain diamonds of the diamond, take the tail of the diamond and slide it through the cut.

n Deep fry the beignet in oil at 180C, flipping the beignet with a spider for about 3 minutes, until golden brown

n Place the beignet on a paper towel to

Almonds 8oz nibbed Hazelnuts 8oz nibbed

Method: n Add caster sugar, honey, butter and cream into a pan and boil until it becomes a sandy colour

n Add the almonds and hazelnuts and place the mixture on top of the sweet paste and cook at 180°C for 15 - 20 mins

soak up the excess fat, dust with icing sugar

To serve:

n Eat warm by themselves or with a

n Slice the bread into five small squares

generous dollop of clotted cream

and serve with coffee.

CHEERS

Saúde! The top scoring venues this June will be those acknowledging that not only men catch World Cup fever! Plenty of women will be heading to bars and pubs in the UK to watch the great game. Whether they are genuine fans, there for the

Cabana in London has supplied two cocktails

pitch eye candy or simply the atmosphere,

guaranteed to get them in a carnival mood

World Cup women will want a drink - and not

and have your tills ringing way past the

necessarily beer.

full-time whistle.

To keep your female customers happy

PS: If you didn’t know, ‘Saúde’ is how

(and the few men that are sick of guzzling

Brazilians say ‘Cheers’. It’s pronounced

pints), David Ponté of Brazilian restaurant

sah-oo jee.

Serves 2

The Perfect Caipirinha

Ingredients:

Serves 1

Cachaca 130ml

Ingredients:

Strawberry Batida

Strawberries 100g hulled (2 extra to garnish) Coconut cream 50ml Lime juice of 1 Caster sugar 4 tsp Ice cubes handful

Limes 1½ limes, cut into rough cubes Golden caster sugar 3 tsp (ordinary white or granulated is fine) Cachaca 65ml/2½fl oz Crushed Ice

Method:

n Put all ingredients in a blender with a

n Put limes and caster sugar into

handful of ice cubes

the bottom of a tumbler, and muddle

n Blend mixture at medium speed until

together using either a muddler or

smooth then pour into two chilled glasses

the end of a rolling pin/end of a

n Garnish each glass with a fresh

serving spoon

strawberry and serve immediately

n Add Cachaca and crushed ice and give it a light stir

n Top up the glass with more crushed ice and add a wooden lollipop stick for stirring

TAKE STOCK MAGAZINE 37

After a few years where Britannia ruled thanks to the Olympics, Jubilee, Royal births and weddings, in 2014 all eyes will be on Brazil and the World Cup. Whilst everyone is gearing up to welcome the ‘samba soccer effect’, without doubt it will make the biggest impact in the UK on soccer’s second home - the pub. The British Beer & Pub Association predicts the profit value of the World Cup to British

Our Top Scorers

beer and pubs will be £50 million. During the last World Cup 2.2 billion pints were served in British pubs so there are high hopes for

Our home team: England

this one - especially as all matches will be screened in the UK in the evening due to the time difference.

Thwaites Brewery has produced an ale called the Magic Sponge specifically for the World

So, while your customers cheer on Roy’s

Cup. The beer references the mysterious

boys, why not offer a World Cup promotion

injury-healing powers of a football trainer’s

by selling speciality beers from competing

water-soaked sponge. The beer comes with

nations? To help you kick off, here are Take

an innovative ‘sponge’ pumpclip which can

Stock’s top scorers.

be used to mop up spilled beer during a celebratory goal, or wipe the tears away after the dreaded penalty shootouts.

The home team: Brazil The home team’s only stout beer is Caracu. Produced by official tournament sponsors AB InBev, Caracu's strong brand personality reflects an extraordinary beer, with a full-bodied flavour and a hypnotizing roasted malt aroma. Caracu has a unique characteristic within the beer market: the liquid is not fully filtered and contains yeast. It is not uncommon to see consumers mixing the beer with eggs in the morning for an energy boost to start the day.

38 TAKE STOCK MAGAZINE

CHEERS

Style setter: Italy Bavarian brew: Germany

Once known as the staple beer of the Italian restaurant, Peroni is now

No less than half a millennium of brewing

a leading global style-driven beer. It

history has made AB InBev’s Löwenbräu

became the fastest-growing global beer

a large brand with an international

brand in terms of value and volume in

reputation. Despite its global presence

2013. Sales are up year on year (39% in

across five continents, Löwenbräu has

the UK), and the brand still maintains its

always preserved its traditional Bavarian

premium price.

roots, perfectly uniting worldwide presence and local identity.

Hola Golas: Spain When it comes to Spain and beer it has to be the iconic San Miguel - guaranteed to score every time. This pilsner style lager, golden in colour, sparkling with a generous white creamy head will transport your customers to the beaches of España in no time! Gola!

Taste Tango: Argentina With almost 80% of the Argentine market, Cerveza Quilmes is the most popular Argentine beer. It has become a national

Go Green: Uruguay

symbol as it sponsors the national football team and its label is the country’s team colours: light blue and white.

Not an obvious country to turn to when it comes to beer. However, if you can get your hands on some Zillertal then this light, tasty beer in its distinctive green bottle could be a game-changer for your football fans, especially at 5.5% ABV!

Gallic Mix: France The land of wine and champagne is also home to Desperados, a famous tequila flavoured beer! Very popular all over Europe, the sweet beer may sound Mexican but it is produced by Brasserie Fischer in France.

TAKE STOCK MAGAZINE 39

E D A M E V ´ WE . Y R O T S I H O U R E YO U R S ! K A M N OW • Jim Beam is the No.1 bourbon in the world • We’ve been making history for over 218 years • Make History is our ﬁrst ever Global campaign • Supported by a NEW TV campaign launching March 2014 • The Jim Beam range is showing volume growth in the On Trade (+37%*) and has performed ahead of the Imported Whiskey category over the last year *Source: CGA 02.11.13

Maxxium UK Ltd, Maxxium House, Castle Business Park, Stirling, FK9 4RT - Tel: 01786 430500

RECIPE

Favour of the month Beetroot Macaroon Ingredients: STAGE 1 Dried beetroot powder 18g Ground almonds 140g Icing sugar 150g Egg white 55g

Macaroons are perfect as wedding favours - they look beautiful on the tables and can be taken home to be enjoyed later. These small biscuits are simple in their basic recipe, made primarily with almond flour, sugar and egg whites. However, recent innovations have seen a wide range of flavours, colours and fillings that have made macaroons a versatile option for those wanting that little something special. To make the most of the trend, why not make your own and offer them to couples hosting weddings at your venue? You can package them individually for guests, and offer extra personalisation services to give your customers a range of options for their budget and preference. Having them in different flavours and hues will make them fit in with any colour scheme and theme.

Try this delicious recipe from one of our

Method: n Sieve all the dry ingredients, then add egg white, mix to a paste STAGE 2 Castor sugar 150g Water 75g Boil to 118°C Egg white 55g

Method: n Start whisking to soft peak then add sugar syrup, whisk until cool. STAGE 3

n Fold meringue into stage 1 in 3 stages, give the mix a good beat then into a piping bag.

n Pipe onto a tray with enough room for them to grow, petit four size would be 2.5cm.

n Place under lights to form a thin skin, then place in oven at 130°C for 15 mins fan speed 2.

t’s no wonder the French delicacies have

lovely twitter followers Peter Knibb

n Leave to cool before removing from

become the go-to sugary treat for on-trend

(@peterknibb) for an exciting take on

the tray.

couples wanting to impress.

the continental classic. TAKE STOCK MAGAZINE 41

Here Comes

the Profit

The wedding season kicks off officially in May but with nuptials now popular all year round and costing an average of £22,858 each in 2013, it’s a lucrative market. Take Stock looks at how saying ‘ I do,’ gets tills ringing.

“We make a huge amount of profit from weddings – mainly from the food and drink,” admits Zoe Harker, wedding co-ordinator at The Alma Inn, Laneshawbridge. The pub started catering for weddings five years ago. “The profit doesn’t just come from the day though. We get a lot of repeat business from wedding guests and because we have a designated room separate from the pub area, the weddings don’t affect normal trade.” The Alma Inn is booked for weddings every Friday and Saturday this year but other days of the week have become popular too. “With an increase in the number of remarriages, we are finding that couples are wanting a more low key affair and are therefore happy to get married on a normal weekday.”

42 TAKE STOCK MAGAZINE

BUSINESS BOOSTER

Timing Be flexible and offer weddings at different times. August is currently the most popular month to get married in and January the quietest, so why not offer discounted rates and cash in on the quieter months? Or, offer weddings at alternative times of the day. In 2013, 53% of all weddings took place in the afternoon with 31% in the evening and just

Tips of the trade Wedding caterer Julie Gray of Bovingdons and expert on The Wedding Community website offers tips for venues that are new to the business.

Size doesn’t matter Not everyone is after a big, fancy venue. Sometimes a smaller venue with the personal touch can be far more intimate.

Keep it simple Create a menu with simple ingredients. A choice of at least one fish, meat and vegetarian option and traditional flavour combinations is fine. Her top selling menu options are: canapes – mini Yorkshire puddings with rare roast beef, and mini bagels with smoked salmon and cream cheese; breast of chicken marinated in lemon, thyme, olive oil mash and roasted vegetables and molten chocolate fondant with vanilla mascarpone and black cherries.

Drinkwise Champagne is a thing of the past with

Wedding trends for 2014 Going alfresco - Natural is this year’s key wedding trend, so if you are a venue with access to outdoor space and have yet to tap into the wedding market now

16% in the morning.

is the time to start. “Natural weddings

Let me entertain you

key elements include countryside or

In a recent survey by NCC Wedding Planning Courses, 78% of brides said they wished they’d made entertainment more of a priority and hired a band instead of a DJ, or something entirely different. Offering a range of entertainment options could win you wedding business.

License To hold a wedding at your venue you need to apply to your local council for a license. Any rooms or outside spaces should be listed, but there is no limit to the number. The average cost is £2,000 for three years.

Typical 2014-style wedding menu

are about getting back to nature so woodland settings, wild flowers, cute homemade favours and delicious organic food,” explains Henri Fourie, sales and marketing manager of Buckinghamshire wedding venue, The Pavilion. Hearty menus - For the past few years mini-food has been the popular menu choice but now that has changed. “We are definitely seeing a return to the traditional, with brides wanting an elegant sit down meal,” says Henri. The Pavilion’s wedding menu for 2014 has traditional favourites such as rump lamb and sherry trifle. “And in keeping with the earthy, natural theme, brides are also requesting menus made up of delicious, locally sourced food.”

Hand carved smoked salmon with homemade fennel bread Breast of duck on rosti potatoes with rich cognac and orange sauce Crème brûlée French coffee, served strong

Prosecco becoming much more popular -

Fun Fact

especially served as a Bellini with fresh peach

The most popular first dance song for

juice. Fruity, flavoured alcoholic punches

the past five years has been Aerosmith’s

such as Jeeves are popular for women and

‘I Don’t Want to Miss a Thing.’

bottled lager for men. TAKE STOCK MAGAZINE 43

Assault on Salt First there was sugar, now there’s salt. Catering sector press have been running headlines claiming governmental salt reduction plans have been ‘hampered’ by the foodservice sector and Professor Susan Jebb, chair of the Responsibility Deal food network has been quoted as saying “There has been a very poor sign-up from the OOH sector…..”

o, what do major foodservice brands

to eat and drink fewer calories. To this day

foodservice wholesalers across the country.

have to say about it all?

we continue to carry out our programme

Tim was clear – “We’re passionate about

of calorie reduction work throughout our

standards and quality. Our Helva Classic Soup

Rachel Bradford, nutrition manager at Nestlé

portfolio. In addition, between 2003 and

Range has been specifically designed for

was clear about how seriously they take

2010 Nestlé, globally, reduced over 12,200

the UK market, offering traditional flavours

their responsibilities, telling Take Stock, “Our

tonnes of salt from our food and cereal

that are both MSG Free and meet FSA Salt

customers love the taste and enjoyment that

products. In April 2013, 80% of UK products

Guidelines. We continually monitor standards

our products bring. But we recognise that

met the government’s 2012 salt reduction

and work with our development teams

we also have a responsibility to do all we

targets and where technically possible,

to produce products that give customers

can to combine great taste while committing

reformulation plans are in place for the few

the taste they want, in as healthy a way as

to improving the nutritional profile of our

products which currently do not meet the

possible. We never stand still.”

products.

2012 targets.”

In 2012, we signed up to the governments

And it’s not just global brands. We asked

calorie reduction pledge which supports

Tim Fielding of Hügli UK what they were

our commitment to enable our customers

doing - especially important as they supply

44 TAKE STOCK MAGAZINE

What do you think? Share your thoughts at #assaultonsalt Hügli – 01527 514777 www.hugli.co.uk

Not for Profit - Dysphagia

FEATURE

Better

Dining for Dysphagics Eating well-presented, nutritious (and yummy) food is not only essential but a pleasure that most take for granted. Unless you have dysphagia that is. Dysphagia or difficulty in swallowing affects both the young and elderly and makes it impossible to enjoy a normal diet.

vidence is growing showing that

n Add as many nutrients to recipes as

dysphagia is more prevalent amongst

possible so that the food is packed full of

babies and children due to high survival

goodness. For example, think about adding

rates of premature births and babies with

a sweet potato or parsnip to mashed

disabilities. It is estimated that 60-75% of

potato or orange juice to chocolate cake

people in care homes are also affected.

when pureeing

Catering for this special group can pose a challenge. To help chefs and caterers, Premier Foods has released a catering guide to dysphagia with advice and tips on how to

n Always season food well and check again before serving as pureed food can lose some of its flavour after thinning

provide safe, nutritious and appetising meals.

Serving suggestions

Hereâ&#x20AC;&#x2122;s some of its top tips:

n Food can and should still look appealing

Ideal foods A dysphagia diet consists of pureed food, so

and appetising to tempt diners.

n Pipe purees into rings, set in moulds or make interesting shapes on the plate

not all food is ideal.

n Keep food separate when plating up. For

n Some meals or dishes can be pureed

place the meat, vegetables and any sides the

effectively by softening them first with a liquid such as fruit juice, cream, yoghurt, meat juices, gravy or vegetable water. This can also add essential nutrients

n Flapjacks, cheesecake bases, Yorkshire

example, if serving a roast dinner carefully same way you would with a non-pureed meal

n Layering food is a great way to present savoury dishes like cottage pie and desserts such as rice pudding with pureed peaches

puddings and pizza can all be softened with a liquid prior to pureeing TAKE STOCK MAGAZINE 45

Itʻs your round for added sales and profits KP NUTS

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ASK THE EXPERT

Tips from the Inspector

alth xt environmental he ne ur yo of t gh ou If the th head u want to bury your yo es ak m n tio ec insp Stock’s t you need are Take in the freezer, wha ental r friendly environm insider tips from ou can and see what you on ad Re r. ce offi health your score. you do to improve

Insider tips for a smooth inspection n An EHO wants to find nothing wrong and be gone as quickly as possible. Their aim is the same as yours: a problem-free inspection. They don’t want to find fault or shut you down

n It’s preferable to treat the EHO in a courteous and even friendly manner

n An EHO prefers to inspect a business while it’s operating so they can see exactly what happens. However, it’s less disruptive for you if they come when you’re quiet. If things get hectic, invite them to stay and inspect (they have the legal powers to remain) but come back by appointment to discuss any details

n You and an EHO have a shared outcome: for you to stay open and sell as much safe food as possible. So be truthful, helpful and not evasive, even if you’ve had a previous poor score

n Request a blank inspection form so you can see for yourself what an EHO is looking for

t’s worth considering what environmental

enforcement action) to a high of five. However

health officers (EHOs) look for during an

your overall rating is determined by the single

inspection, and how what they find impacts

lowest scoring element that’s in your control.

on your Inspection Frequency and Food Hygiene Rating.

How scoring works

Of course you need to comply with actual

Nature of your business: EHOs assess

legislation, but put simply you must ensure

you according to the type of food business.

the following:

For example, they consider your customer

n All food rooms are in good condition so

numbers and volume, whether customers fall

they can be easily cleaned (and are clean)

n Staff training is up to date n Effective practices are in place to prevent cross contamination and control bacterial growth at each stage of processing and production

predominantly into a risk group, (children or the infirm) and distinguish between a café or restaurant, a hospital or food factory. Structural repair and cleanliness: EHOs observe your handling practices at the time of the visit and standards of cleanliness. Both of these are under your control and

An EHO can only require works to be

the confidence the EHO places in them will

completed to comply with legislation,

impact upon your Food Hygiene Rating.

and legislation provides only a minimum acceptable standard. However, a good EHO

Food hazards not identified: EHOs check

will recommend other works which, while not

your food safety management system. A

legally essential, will help protect customers

clean kitchen in good repair with excellent

and safeguard your business.

hygiene practices will score poorly if the EHO sees no evidence that food hazards

Food Hygiene Ratings are are scored from

have been identified or are being monitored

zero (which would likely be accompanied by

or controlled.

n Minimise the potential for bacterial growth and prevent cross contamination by having effective temperature control and separation between raw foods and ready-to-eat foods at all stages: during delivery, receipt of goods, storage, preparation, cooking and any associated cooling, intermediate storage, reheating, hot or cold holding

n Have a documented system identifying where food hazards exist. Three broad hazards are: physical contamination, chemical contamination, and microbiological hazards (comprising bacterial growth, cross contamination and bacterial survival). Your system should demonstrate how hazards are controlled, what monitoring is in place to ensure the control is effective and what corrective action you take when monitoring shows that control has not been effective

n Ensure all prerequisites are in place: wash hand basins suitably located with hot/cold water and soap/towels, appropriate provision for storage and removal of food waste, appropriate water supply, lighting, facilities for the washing of food, ventilation, training and pest control TAKE STOCK MAGAZINE 47

BIG BOYS TOYS

FOR

COFFEE COGNOSCENTI 48 TAKE STOCK MAGAZINE

The Aztecs called coffee the “drink of the Gods”, and it has been part of our culture since the first coffee houses opened in England in 1652. Now ranking equal to tea as the nation’s favourite out of home drink, demand for a quality brew is growing.

TRAINING Coffee making is an art and people will travel miles to get their brew from a favourite Barista. Whilst automatic machines make life a little simpler, training is still strongly recommended to ensure machines are maintained and cleaned correctly. Needless to say, for traditional machines a Barista course is a must! There are a number of specialist companies who offer individual or group Barista training courses, including www.coffeecommunity. co.uk and www.coffeetraining.co.uk Look too on YouTube for information So, how do you give your customers

Best: Want the traditional look?

the ‘hit’ they crave, without breaking

La Spaziale have been bringing

the bank? Take Stock looks at four

Italian style to top hotels, cafés and

options:

restaurants for over 15 years and their

Basic: The Bolero XL423 is a fully

reputation amongst the Barista set

and ideas, or talk to your coffee or machine supplier - many of whom offer complimentary courses.

is strong.

INSTANT SOLUTIONS

of up to nine different beverages,

La Spaziale’s S5 range of electronic

No budget for an all singing, all dancing

including Espressos, Cappuccino,

coffee machines all feature automatic

Café au Lait and Hot Chocolate. Easily

dose setting, electronic boiler

programmed, the Bolero XL takes just

regulation and refill, and a double

nine seconds to prepare each drink and

pressure gauge for pump pressure

for self-service operations you can get a

control. Available with one to four

machine with a coin mechanism.

individual coffee ‘groups’ (dispensers),

automatic machine, allowing preparation

A removable ventilation housing and auto de-scale mechanism makes the Bolero 423 easy to clean,

outlet, plus steam wand function for making that perfect cappuccino. A serious piece of kit – but one that

for operations wanting a simple but

will make any front of house look (and

effective coffee machine.

smell) like a little bit of Italy!

Better: Also from Bravilor is the

The Future?

compact Bean to Cup machine is simple to use having a touch screen where you can set the desired drink variety and strength. Equipped with two grinders, a divided bean container and an instant ingredients canister, the Esprecious can produce all the coffee classics at the press of a button. And, a special programme allows you to adjust the range of drinks offered to your specific location. Being plumbed into a water supply, the Esprecious 21 can handle high volumes up to 83 Espressos or 240 instant drinks an hour and the separate hot water outlet allows you to offer your customers tea as well!

give your customers a caffeine experience by using one of the increasing number of ‘instant’ barista style coffees, such as Nescafé Azera, Which?’s 2013 - Best Buy Wholebean instant coffee.

all machines have a separate hot water

further enhancing its attractiveness

Esprecious 21. This advanced but

coffee machine? Don’t despair, you can still

THANKS Our thanks to nationwide catering equipment specialists GBT, for their help with this article. Contact GBT on 01422 355400 or www.wesellcateringequipment.com

The first commercial espresso machine was manufactured in 1905 and there has been much innovation since then. However, 108 years later, Italian firm Sanremo have got the Barista world buzzing with news of a game changing machine that has five individual boilers and a unique system that weighs each coffee as it is produced, allowing Baristas to really maximise taste, flavour and their creativity. Dubbed the “Ultimate coffee machine” pricing and further details of the Sanremo Opera are currently a secret - but those who have seen the machine in action say it’s what the coffee world has been waiting for. Watch this space coffee lovers!!

TAKE STOCK MAGAZINE 49

FOOD FOR THOUGHT

And finally...

A Foot in the Mouth

Take Stock’s very own Victor Meldrew, David Jackson take up the cudgels and has a good old grumble about… well.. everything.

aving worked in and around sales all my life, I’m all too aware of the phrase “the customer is king”. I’m aware too

of the fact that people who experience bad service are much more likely to share that experience than those where everything has gone swimmingly. Now, it’s not rocket science to know and understand that customer care is vital to a business. Yet, I continue to be dismayed by businesses that don’t actually appear to give a damn. I love coffee. Therefore, I want to be be

a profound difference in how a business

if they’re dirty when I have call to use them, I

able to enter a coffee shop, get a strong hit,

is perceived. For example, one morning, I

immediately assume the whole establishment

and then be off. What I don’t want to do is

parked my car next to a wholesaler’s delivery

(especially the kitchen) is dirty. Unfair? I don’t

give information to a total stranger – which

van. The driver was busy unloading supplies.

think so – and I’m the one who’s paying!

is what I was asked to do recently. “Can

Asking if I’d left him sufficient room, he

I put your name on the cup?” the Barista

replied: “You’re absolutely fine there, sir”.

If someone’s made an effort with cleanliness,

demanded. “No” I replied. From the reaction,

Manners at 8.35am? Fantastic! And the result

nice soaps, hand towels, etc, I know that

you’d have thought I’d started dancing naked

was that not only did I note whom this chap

I’ll be coming back. I could go on. Tables

on the counter.

worked for, but I mentioned the experience

not cleared or left unwiped? Greasy

to colleagues to be told, “Oh, that’s a really

fingerprinted menu looking like it’s ready

Now, a sensible person would have just

good restaurant”. So, I’d got a favourable

for an appearance on Antiques Roadshow?

nodded, noted what I looked like and that

review of a restaurant because of the actions

Sauce dispensers with gunged up tops? Litter

I’d asked for a double espresso, and moved

of someone who wasn’t even a staff member!

everywhere?

and then told they couldn’t serve me unless I

OK, people are fickle, but when I receive, see

Your place isn’t like that I’m sure but it’s

provided same. I’m not only old; I’m stubborn

or hear about good service and customer

always worth taking a step back. Look at your

too, so I asked to speak to the manager. This

care I’m already on the road towards being a

business through the eyes of your customers

bod informed me that asking my name was

customer.

and then demand everyone working within

on. In fact, I was asked again for my name

or doing business with you aspires to the

company policy, and I could take it or leave it. I left.

Then there’s toilets.

Now this attitude might be an extreme, but

You can put up as many signs as you like

there are so many little things that can make

saying how many times they are checked but

highest standards. If you do, it won’t only be the customer that’s king!

50 TAKE STOCK MAGAZINE

LESSON #58

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The nationâ&#x20AC;&#x2122;s favourite tea for drinking at home

Easy-to-carry polybag

Ideal for large catering outlets serving more than 30 cups per day

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The perfect product for serving a single cup/mug or a single teapot