SEPTEMBER/OCTOBER 2014 - £3.00
YOUR TAKE STOCK MAGAZINE
SEPT/OCT
2014
Saluting the Best of British Flavours of Autumn
Capital Bar Trends
Prep up for Christmas CHAMPIONING INDEPENDENT BRITISH CATERING
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www.takestockmagazine.com
Hi &
welcome... I love autumn. The falling temperature, darker evenings and the abundance of colourful leaves paving our paths make it a season to adore. It makes me feel all snug and cosy. But the best bit of all is being able to sample all the yummy, seasonal produce available at this time of year.
Follow us on
So it’s fitting that in this edition we hail the
sure you’re fully prepared, so get cracking by
abundance of great food we have here in
reading our feature on page 44.
Britain. To celebrate British Food Fortnight (20 September-5 October) three top chefs
For those planning to cater for bigger than
share their best British dish on page 10.
normal parties, executive chef Anthony
And, while we’re talking of great British food
Marshall shares a few pointers in We Grill!
nothing can beat the good old Sunday roast!
Anthony runs the banqueting at the London
Now an acceptable treat every day of the
Hilton on Park Lane and regularly feeds more
week, find out why we can’t get enough on
than 700 guests at a time.
page 14. Hungry customers tend to be thirsty ones Halloween and Bonfire Night are big events
too so be sure to check out our feature on
in the foodie calendar. Popular with kids, and
page 40 and find out what’s trending in the
those adults who still want to be one, these
alcoholic drinks market and how to profit
fun family occasions shouldn’t be overlooked
more from your bar.
by chefs. Check out our spookily sweet recipes in the Patisserie section. You’ll keep
As always, we’d love to hear your thoughts so
everyone happy and put the sparkle back
please get in touch.
SEPTEMBER/OCTOBER 2014 - £3.00
Tweet us @TakeStockMag
YOUR TAKE STOCK MAGAZINE
SEPT/OCT
2014
Saluting the Best of British Flavours of Autumn
Capital Bar Trends
Prep up for Christmas CHAMPIONING INDEPENDENT BRITISH CATERING
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com
into your profits. Until the next time, Sometimes autumn is skipped over because of the looming festive season. A lucrative (and busy!) time for caterers, Christmas seems to be an event that’s growing bigger each year - with the festivities starting ever earlier. Here at Take Stock we want to make
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 Vicky McNeill
TAKE STOCK MAGAZINE 03
21
Contents Food and Drink Cold and Colder:
15
Stock Up
17
Get a ‘pizza’ the action
21
Let’s Party!
23
Perfect Patisserie
29
Little Bites of Joy
31-33
A Taste of Heaven Spookily Sweet
35 36-38
Cheers:
33 44 12
Lift Your Sprits!
Let’s Drink to That!
40-42
Features Best of British
10-13
Toast the Roast
14-15
First Impressions Last
43
Get Prepped for Christmas
44-45
New Term, New Standards
47
48 04 TAKE STOCK MAGAZINE
39
38 25 Every Issue
18
Calendar 6-7 The Stock Market - What’s New
8-9
We Grill - Anthony Marshall
18-19
Feed Your Eyes
25-28
Big Boys Toys - Simple Sous Vide
48-49
Food for Thought
50
Recipes Slow Cooked Helmshore Lamb Shoulder
41
10
Lightly Smoked Halibut with Apricot, Samphire on Apple & Cucumber Gel
12
Deconstructed Apple Crumble and Custard
13
The Great Meat Up
15
Chocolate and Blackberry Liqueur Cupcakes
31
Beetroot Cupcakes
32
Sticky Ginger & Treacle Cupcakes
32
Poached Pear and Almond Cupcakes
33
Chocolate Salame
35
White Chocolate & Pumpkin Fondant
36
Fermented Pumpkin Ice Cream
37
Salted Caramel Parkin Buns
37
Toffee Apple Soufflé
38
Ginger Jasmine
40
Panky Club Cocktail
41
Toblerone Cocktail
41
Day of the Dead
42
23 TAKE STOCK MAGAZINE 05
Calendar 6-7 6-21 Sept
Sept
SCOTTISH FOOD FORTNIGHT
MEATOPIA Tobacco Dock, London
www.scottishfoodanddrinkfortnight.co.uk
7
www.meatopia.co.uk
Sept
BUPA GREAT NORTH RUN
7-9
11
Sept
SPECIALITY AND FINE FOOD FAIR London Olympia www.specialityandfinefoodfairs.co.uk
15-21
17-18
NATIONAL CUPCAKE WEEK
FOOD & HOSPITALITY IRELAND Citywest, Dublin
Sept
www.nationalcupcakeweek.co.uk
Sept
THE GREAT BRITISH PUB AWARDS The Hilton on Park Lane, London
Sept
www.foodhospitality.ie
20 -5 Sept
Oct
BRITISH FOOD FORTNIGHT www.lovebritishfood.co.uk
06 TAKE STOCK MAGAZINE
23-24
Sept
LUNCH! Business Design Centre, London www.lunchshow.co.uk
SEPT OCT 25 26-28 Sept
Sept
THE RYDER CUP Gleneagles
RESTAURANT & BAR DESIGN AWARDS Old Truman Brewery, London
29 -5 Sept
www.restaurantandbardesignawards.com
BRITISH ROAST DINNER WEEK
30 -2 6-8 Sept
Oct
Oct
Oct
LEISURE INDUSTRY WEEK NEC Birmingham
THE RESTAURANT SHOW Earls Court 2, London
www.liw.co.uk
www.therestaurantshow.co.uk
6-12
Oct
LONDON COCKTAIL WEEK www.londoncocktailweek.com
9-12
Oct
FALMOUTH OYSTER FESTIVAL
11-12
Oct
RUMFEST ILEC Conference Centre, Earls Court, London www.rumfest.co.uk
www.falmouthoysterfestival.co.uk
21-22
Oct
INDEPENDENT HOTEL SHOW Olympia West Hall, London www.independenthotelshow.co.uk
26
Oct
BRITISH SUMMER TIME ENDS
31
Oct
HALLOWEEN TAKE STOCK MAGAZINE 07
The Stock Market:
What’s new for Sept & Oct
Go Gluten-Free
M
acphie of Glenbervie's full range of UHT sauce products is now gluten-free. The change ties in
with the ever-increasing focus on eating ‘free from’, an interest which has seen sales in the
Seafood
UK gluten-free market increase by 229% in the last decade (Datamonitor). Mintel has predicted that sales of ‘free from’ foods will grow by 46% over the next four years to £561 million. The Macphie UHT range comes in 1 litre packs, has a shelf life of between nine to 12 months unopened and seven days
and Butterscotch and there’s a Crème
opened, and covers both sweet and savoury
Anglaise offering too. Finally, desserts
sauces, as well as desserts.
include Chocolate Pot, Panna Cotta,
Savoury products include Béchamel with
Crème Brûlée and Sicilian Lemon Pot.
Butter, Hollandaise, Red and White Wine sauces and a Demi-Glace. Sweet sauce
For further details and recipe ideas visit
options include Toffee, Chocolate, Brandy
www.macphie.com
Home to
N
Home, a new range of high-quality breakfast cereals, aimed squarely
at the catering and hospitality market. Four varieties are available - Crisp Rice, Choco Rice, Bran Flakes and Corn Flakes - with each outer containing eight individually sealed 500g or 600g bags, to maximise shelf life and ensure optimum serving freshness. All four cereals are made in the UK by Nestlé - the world's largest food company - and are available now. www.cerealpartners.co.uk
selection of meals that focus on tasty and luxurious seafood
dishes. The experts in ready meals, based in Northampton, said its latest range becoming popular. Mark Dean, sales director
A Refreshing
C
oca-Cola has launched a new flavour in its Appletiser range. The gently sparkling 100% apple
juice has been refreshing people in the UK for over 30 years, and contains no added sugar, preservatives or colourants and officially counts as one of your recommended five-ADay portions of fruit and veg. The Appletiser Apple & Pomegranate 275ml bottle is a captivating blend of original apple with the addition of exotic pomegranate juice.
www.appletiser.co.uk 08 TAKE STOCK MAGAZINE
C
lassic Cuisine has launched a
has returned to nostalgic dishes that are
Harvest Change estlé Cereals has launched Harvest
Specialities
at Classic Cuisine says, “At Classic Cuisine we are always adapting and changing the way we present our seafood and fish dishes. Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost effective and appetising should be a priority for the foodservice industry. Classic Cuisine always ensures it uses quality ingredients to create light and delectable meals that still have a luxurious taste.” The range includes a crab tart with fire-roasted peppers encased in a crisp polenta pastry, a smoked salmon roulade with cheese and a light and zesty spinach and lemon sponge, and a smoked salmon and asparagus quiche encased in a light and crumbly granary and dill pastry. www.classiccuisine.co.uk
Get Popping!
P
remium popcorn brand Portlebay
to create something that was different from
Popcorn has launched a new sweet
traditional toffee-covered popcorn or squidgy
range of popcorn. Cinnamon Swirl,
popcorn with crisp flavours. With our new
Very Berry and Lemon Sherbet is available in
sweet popcorn range we wanted to create
25g impulse bags (rsp: 85p) and 75g sharer
unique, authentic and natural flavours: our
bags (rsp: £1.89) from August. The popcorn
Lemon Sherbet has a real lemony, zingy
is wholegrain, naturally high in fibre and less
fizziness that will make you smile; our Very
than 115 calories per 25g bag. Made in small
Berry is for fruit lovers with a delicious fruity
batches at its Devon poppery, Portlebay
combination of blackcurrants, cranberries and
Popcorn is cooked with rapeseed oil and
raspberries; and our Cinnamon Swirl is for
raw cane sugar to give a distinctive crunchy
those looking for a warming spicy treat with
texture. Jonty White, owner and creator of
a hint of apple.”
Portlebay Popcorn said, “There are plenty of savoury or sweet snack options out there at
For stockist information,
the moment, but popcorn-wise we wanted
visit www.portlebaypopcorn.co.uk
Clean up!
D
iversey has launched a new range of coffee machine cleaning products,
covering every kind of machine. Its Suma
Café Auto Tabs allow for quick and effective system cleaning of both automated espresso and bean-to-cup vending machines. Suma Café Milk Clean is an acid-based cleaner that blitzes both milk containers and milk circuits. Suma Café Liquid is designed to remove stale coffee oil residue from office, kiosk, vending and break room coffee machines. Suma Café Clean is an alkaline detergent designed for coffee vending machines - removing coffee, tea, cocoa and milk stains whilst also tackling scaling in hard water conditions. Available now at your wholesaler.
Chocolate
Heaven
L
auden Chocolate uses the finest cacao in the world to make one of the best chocolates in the world.
Lauden produces award-winning chocolate with character, depth and lasting taste, scooping bronze at the Academy of Chocolate Awards in 2009 in the category of Best Dark Truffle (unflavoured). "It’s all about balancing fine ingredients with one another to produce the best chocolate!” explains co-owner Sun Trigg, who set up the company with partner Stephen Trigg. “Just because you are using the finest ingredients does not mean you will produce the best products. It is the marriage of these ingredients that produces the best!" The company has a factory in Leeds and produces chocolates in mixed boxes of 20, including the flavours; fresh mint, lemon, Marc de champagne, salted caramel, passion fruit, sour cherry, and lychee and rose. For further information visit www.laudenchocolate.com
www.sealedair.com TAKE STOCK MAGAZINE 09
Best of British Our nation may be small but the abundance of diverse and delicious food it produces makes it great. So in honour of British Food Fortnight (20 Sept - 5 Oct), Take Stock asked three chefs to share their best British dish with us.
Slow-cooked Helmshore Lamb Shoulder, Lamb Loin, Celeriac Fondant, Minted Pea Puree, Peppered Kale, Lamb Jus by head chef, Abdullah Naseem, at Hearth of the Ram, Ramsbottom, Lancashire “Local is always best!” says Abdullah. “And
White onion 1 chopped
n When meat is cooked, remove from the
at Great House Farm in Helmshore, John and
Lamb stock 200ml
roasting tray and set aside to rest (reserve any
Richard Holt are committed to producing top
Port splash
cooking liquid left in the roasting tray)
quality lamb, and you can be confident about
Butter knob
what you get from them. The meat is excellent eating quality and comes to us direct from the farm. Great paired with a glass of Gigondas!” Serves 6-8
LAMB SHOULDER AND LAMB JUS
Ingredients
Method n For the confit shoulder of lamb, preheat oven to 85ºC
n Heat olive oil in a roasting tray over a medium to high heat. Season lamb with salt and freshly ground black pepper. When oil is smoking, add lamb and brown evenly all over
Olive oil 3-4 tbsp
n Add garlic to the tray and sprinkle over the
Small shoulder of Helmshore lamb 1
chopped rosemary and vegetables
Sea salt & black pepper to season
n Add lamb stock and then cover the tray
Garlic ½ head Rosemary leaves 3 sprigs, chopped Celery sticks 3 chopped Carrot 1 chopped 10 TAKE STOCK MAGAZINE
tightly with a double layer of aluminium foil. Transfer to oven and roast for 12 hours, or until the meat is falling off the bone (add more liquid if the pan gets dry)
n Remove meat from fat and shred finely using a fork. Set aside
n Strain cooking liquid through a fine sieve into a clean pan. Add port and bring mixture to a simmer - reduce by half until sauce has thickened. Whisk in butter until sauce is glossy. Keep warm
n Place a 7.5cm chef's ring onto a baking tray and pack the shredded lamb tightly inside. Carefully remove the chef's ring and repeat the process six to eight times, until you have six to eight discs of shredded lamb shoulder on the baking tray. Just before serving, heat the lamb shoulder meat in the oven until warmed through
FEATURE LAMB LOIN
Ingredients Olive oil 3-4 tbsp Lamb loins 2 Rosemary 2 sprigs Sea salt and freshly ground black pepper to season
Method n Remove excess fat or sinew from loin and cut each loin into 4 pieces and rub with salt, pepper, rosemary and olive oil
n Vacuum bag lamb and place into a water bath at following settings - rare 50ºC/med rare 55ºC/med 60ºC/med well 65ºC/ well done 68ºC. Leave in bath for 2.5 hours, depending on thickness
n Remove from bath and sear loins in a hot frying pan until golden brown, set aside to rest
PEPPERED KALE
Ingredients Kale 200g Butter knob Salt and freshly ground black pepper to season
Method n Cook the kale in boiling, salted water for 1-2 minutes, until just tender. Drain well
n Heat butter in a frying pan over a medium heat. When butter is foaming, add blanched kale and stir until coated in melted butter and warmed through. Season with salt and freshly ground black pepper
MINTED PEA PUREE
return to saucepan and heat. The purée
n Add butter, thyme, garlic and chicken
Ingredients
can be made several hours in advance, and
stock and season well
chilled. Reheat when needed
n Oven cook until tender, basting from time
Butter 25g Shallots 2 or 1 small onion, finely chopped Frozen peas 600g
CELERIAC FONDANT
Vegetable stock 125ml
Ingredients
Fresh mint leaves small handful
Large celeriac 1 peeled and cut into 5cm cylinders
Method
Groundnut oil little
n Melt butter in medium-sized saucepan
Thyme 2 sprigs
and add shallots/onion and cook for 4-5 minutes until softened. Add frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce heat slightly and simmer for 1 minute
Unsalted butter 1 tbsp Garlic clove 1 crushed Chicken stock 500ml Sea salt & butter to season
to time. Keep warm until ready to serve
To serve n Spoon pea purée into a piping bag. Pipe concentric circles of purée into the centre of each of the serving plates
n Place one disc of confit lamb shoulder onto each plate on top of each serving of purée. Add celeriac fondant. Spoon the buttered kale alongside. Carve the lamb loin in half and place on top of each serving of buttered kale
n Stir in fresh mint leaves and cook for
Method
n Garnish with a sprig of rosemary. Drizzle
a further 1 minute. Spoon mixture into a
n Gently fry celeriac cylinders in groundnut oil
with lamb sauce
Thermo Mixer and purée. Season generously,
until coloured. Transfer to a small roasting tin TAKE STOCK MAGAZINE 11
Lightly Smoked Halibut with Apricot, Samphire on Apple & Cucumber Gel by Anthony Marshall, executive chef at the London Hilton on Park Lane “This is an ideal early Autumn starter,” says
Xanthan gum 2-3g
n Peel celery, mix salt, sugar and lemon
Anthony. “A good British dish because we
Apricots 100g halved, stone removed
juice and put all ingredients in sous vide bag
try to use all local produce, and make it
Cider vinegar 30g
and compress for 4 hours. Remove celery
look interesting. I don’t think people realise
Sugar 20g
from liquid, dry and cut in strips
the diversity of seasonal ingredients in this
Water 20g
n Combine cider vinegar, water and sugar
country, and this dish showcases just some of the ingredients we have available to us at this time of year.”
To Garnish Micro melons 4
Serves 4
Gooseberries 2
Ingredients
Peas 40g fresh and blanched
Nasturtium leafs and flowers 4
Halibut 320g
Broad beans 40g fresh, peeled and
Salt 20g
blanched
Sugar 40g
Cucumbers 20g pearls
Nori 20g ground
Apple 20g pearls
Celery 100g
Samphire 30g blanched
Salt 5g
Fennel flowers 1
Sugar 5g Lemon juice 15g Apple cider 100g Cox apples 100g Cucumber 100g Celery 100g 12 TAKE STOCK MAGAZINE
and bring to a boil. Cool down and add to apricots. Vacuum pack and cook at 85ºC for 3 hours. Cool in ice water and blend to smooth puree
n Juice apples, cucumber and celery, add cider and strain through coffee filter. Add xanthan gum carefully to avoid lumps and leave to rest for 1 hour
To serve n Slice halibut thinly. Use flowers, herbs, micro melons and gooseberries to garnish the plate
Method
n Drizzle cider gel over fish and in between
n Mix salt and sugar, rub into halibut and
the vegetables
marinade for 3 hours. Rinse off and dry with cloth. Smoke fish with smoke gun, coat with ground nori
FEATURE
Deconstructed Apple Crumble and Custard by Rob Kennedy, executive chef at the Royal Military Academy Sandhurst
Serves 4
STICKY APPLE TARTE
Method
Ingredients
n Beat egg yolks, corn flour and sugar
Granny Smith apples 5 peeled and core removed Butter 50g Vanilla pod 1 Star anise 1
together until creamy in texture
n Scald cream over a gentle heat adding
To serve n Portion your sticky sweet toffee apple tart,
whisking. Place back into pan, cooking
Pre-rolled puff pastry 1 sheet
n Pour into small kilner jars and leave to set in fridge until spongy and creamy to touch
add split vanilla pod and star anise
n Cut apples in half and place cheek down into pan arranging neatly next to each other, add sugar and begin to caramelise over a medium heat for a couple of minutes
n Top generously with pastry, pierce a couple of times and place in an oven for 20 minutes at 170ยบC
n Remove and rest for 5 minutes
CUSTARD
Ingredients Egg yolks 5 Cornflour 1 tsp
n Use a 6 inch approx pan for your tart
vanilla pod seeds
custard out for a couple of minutes
n Place butter into a small pan and soften,
3 days
n Pour cream on to egg mix, continuously
Muscovado dark brown sugar 95g
Method
in a sealed container, it will stay crunchy for
sprinkle with your crushed crunchy crumble, and serve your creamy jar of homemade custard on the side
CRUNCHY CRUMBLE
Ingredients Plain flour 100g Butter 60g Granulated sugar 50g
Method n Rub together all ingredients to form a crumble texture
n Place onto a lined baking tray and bake for 8-10 minutes. Remove and leave to rest as a crunchy biscuit
CHEF'S TIPS n Add nuts to your crumble to enhance
Vanilla pod 1 split
flavour and texture
Caster sugar 75g
n Serve apple tart at room temperature
Double cream 275ml
n Crumble can be made in advance. Placed TAKE STOCK MAGAZINE 13
Toast the Roast
Who doesn’t love a good roast dinner? One of the most favoured and iconic British meals, it’s a guaranteed menu winner.
14 TAKE STOCK MAGAZINE
FEATURE
With British Roast Dinner Week back for its third year (29 September - 5 October) we thought we’d raise a toast to the roast and celebrate the fact it no longer needs to be a Sunday to enjoy one! A classic twist The traditional chicken, beef or lamb will always lure customers to the table. But, giving the classic roast a twist is a good idea too,
especially if you want to serve it on other days
has been roasted in. “Chefs wishing to go one
of the week. “A roast doesn’t have to be just
step further could make what I call Grandma
about meat and two veg,” says Chris Barber,
Gravy,” adds Chris. “Derived from the French
UFS pub expert. “Offering lentils, pulses and
term ‘la cuisine de grand-mere’, it means
grains or glazed spinach gives customers
simple, traditional home-cooking and can be
something different.” Asian influences will
made by roasting the meat, pouring off the fat,
give a kick to a roast chicken. Try lemongrass,
adding red wine and gravy mix, then cooking in
ginger and chillies for an intense Thai flavour
a pan with real meat juices from the roast.”
or go Indian with a roasted masala chicken.
We love gravy...
Tips from the top! Last year’s winner of British Roast Week was
“Gravy is a key element of any roast dinner,”
Kyloe, in Edinburgh. The restaurant serves its
says Chris. “But it’s a part that often gets
roasts whole and carves them at the table, with
overlooked when it comes to the perfect roast.”
accompaniments served in sharing dishes. As
For an extra special taste and more flavour
a result, the dining experience is one you share
add a few simple ingredients to pre-packed
with family and friends just like you would at
gravy products or granules. Try rosemary or
home - but without the washing up!
garlic, or pour the gravy into the pan the meat
The Great Meat Up and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately
CREAMED CABBAGE
Ingredients Savoy cabbage Cream Butter Oil
Method n Quarter the cabbage, remove core and
Kyloe's executive head chef, David Haetzman doesn’t follow a strict recipe, but here is his guide for serving 4-5 people
KYLOE YORKSHIRE PUDDINGS
Ingredients
n To make the batter, tip the flour into a
Ingredients
bowl and beat in two eggs until smooth
Meat juice
n Gradually add the milk and salt and carry
Quality stock little
on beating until the mix is completely lump-
Cornflour smidge to thicken
Aged ribs of Scotch beef 1kg
Method n Roast the beef in a combi oven for about
Makes 8
Ingredients Plain flour 140g Full cream milk 200ml Eggs 2
slice finely
n Quickly cook in a little butter and oil. Season well with black pepper
n Add a generous dash of cream and reduce until a thick, rich and warming dish has been created in super quick time
Salt pinch
n Season before serving
Method
GRAVY
free. Season with salt and pepper
n Pour the batter into a jug, then remove
40 minutes (dependant on size) and allow
the hot and well-oiled tins from the oven
to rest - this is vital to the quality of the roast
n Carefully and evenly pour the batter into
dinner experience
the holes. Place the tins back in the oven
Method n Mix together and bring to a boil
TAKE STOCK MAGAZINE 15
To enter visit
britishroastdinnerweek.co.uk
Stock Up Stocks are a key part of the kitchen. They give depth, richness and taste to many savoury dishes and are one of the most important assets
Susan Gregory, head of food at Nestlé
bones per litre content, the stocks help chefs
Professional. “There’s a cost implication
achieve the same quality and consistency
to consider too. Generally speaking,
every time, ensuring that each signature dish
pre-prepared products tend to be
is never compromised.
chefs have at their disposal.
Stocks and sauces can be used as a base for
popular now. Whether made properly from
T
your own creations within almost any current
bones or from jellies, pastes or powders,
food trend.
stocks have seen a 51% market increase in
Building blocks of the kitchen, traditional
in the gravy market. Says Mintel Analyst
busy kitchens producing stocks and sauces
stocks are liquids formed by extracting
Alex Beckett, “stocks have benefited from
from scratch can be both time consuming
flavours, nutrients and salts during the
an increase in variety of formats such as jelly
and cost-prohibitive, making it an unrealistic
cooking process from bones, vegetables
and liquid, as well as a robust interest from
choice for most.
and herbs. Clear in appearance, classic
scratch cooking.”
Ready-made stocks, gravies and sauces
stocks have a delicate flavour and are clear
provide caterers with confidence and peace
of grease. Typical stocks include meat stock
of mind that their dishes will always shine, as
such as white beef stock, brown beef stock
well as saving them lots of time.
and chicken stock together with vegetable
“The reality is that ready-made stocks and
stock and fish stock.
• White stock
Go natural
• Fish Stock
he French word for stock is ‘fond’ meaning foundation, a true testament to just how important these flavoured-
liquids are to good cooking. But in today’s
sauces are commonplace in today’s kitchens; they are quick and easy to use and provide chefs with peace of mind they’ll deliver a consistent quality every time,” comments
significantly cheaper than scratch made.”
The benefits
What is a stock?
CHEF 100% Natural Fonds are made from bones, vegetables and herbs. With a high
Growing market Mintel has noted that stocks are far more
the past five years and 10% in the past year alone. The result has been a massive decline
Types of stock • Brown Stock • Vegetable Stock
TAKE STOCK MAGAZINE 17
We Grill
Anthony Marshall is the executive chef at the London Hilton on Park Lane. He has worked at the hotel for 16 years and is in charge of banqueting events. The hotel holds on average, five a week, catering to a minimum of 700 guests.
18 TAKE STOCK MAGAZINE
WE GRILL
How do you prepare for a banqueting event? The key to a successful event is organisation.
Dench and Paul McCartney, international sports awards, and boxing legend Muhammad Ali’s 60th birthday.
several months in advance of the event. This
What chef inspired you the most as your career was starting and who inspires you now?
gives a choice of three starters, mains and
I started my career with Anton Mosimann
I call it ‘Marshall’s Law’ which means you have to be organised and you can’t take any prisoners. The first thing we do is give the client a tasting menu - chosen by them -
desserts. Each dish is one that I know me and my team can put together and execute on the day. I then photograph and date the chosen dishes so they are served in an identical way at the event.
How do you make sure it runs smoothly on the day? Working ahead is a must. Most of the food is prepped the day before the event with cooking on the day. For most events we have 13 chefs working in the kitchen, but rope more in when we need help plating up. To get a glimpse of how much work goes into the preparation, for one event it took three chefs almost six hours to make the individual rose-shaped butter each guest was given with their hot bread. Timing is crucial at banquets. It takes the waiters between five and eight minutes to clear, and once the intermediate course goes out the
at the Dorchester and now having worked alongside so many great chefs it is very hard to name just one. But those who stand out are Pierre Gagnaire, Sat Baines and Jason Atherton.
Favourite restaurant in the UK? Nobu
Christmas is the busiest time for catering, so how would you advise a chef to prepare and deal with the extra numbers? Be organised, have a plan of action and order in advance so you know what the costs are and that your supplier has enough notice to get the correct quality and quantity you require. A pair of roller skates would be handy!
Favourite childhood food memory?
What’s the most popular request on the banqueting menu?
Boiled egg with soldiers – I still like that
Beef fillet with red onion marmalade
now! And my mum’s vegetables which were so over-cooked you could make soup out of them.
glazed with brie, and soufflés which are the signature dishes of our banqueting team as well as the most popular and most profitable.
What are your favourite ingredients to use in September and October?
Are different skills required for a banqueting chef and a restaurant chef?
These are generally challenging months for
They are two different sides with ultimately
vegetables, but we try to use as many forest mushrooms as possible and a lot of game
the same goal. A banquet chef has to be extremely organised and use seasonal
which is available at this time of year.
produce at the right times of the year for anything up to a 1000 guests. The
Who have been your most prestigious guests?
Piece of equipment in the kitchen you couldn’t live without?
I’ve cooked for the whole Royal family,
My Thermomix (not much it can’t do) or
chefs have between eight to 10 minutes to get the main course ready to serve.
including the Queen - whom I’ve met -
the dehydrator.
to recreate the same top quality dish restaurant chef has to follow the same ethos but only for only few guests. The difference is a mistake in the restaurant is on a small scale - a mistake in banqueting can cost you much, much more.
celebrities such as Sir Tom Jones, Dame Judi TAKE STOCK MAGAZINE 19
(serving suggestion)
TOP MARKS FOR SCHOOLS All of these products are great for use in school meals because they are in line with:
School Food Standards, England
Healthy Eating in Schools, Scotland
Appetite for Life, Wales
Nutritional Standards for school lunches, Northern Ireland
✔Free from artificial colours, HVO and added MSG.
✔Meet Public Health Responsibility Deal 2012 Salt Reduction Targets*
MAGGI® Rich & Rustic Tomato Sauce MAGGI® Liquid Concentrates
®
MAGGI Béchamel Sauce
MAGGI® Gravy Mix
MAGGI® Mashed Potato Flakes
MAGGI® Coconut Milk Powder Mix
®
MAGGI Crunchy Bake
For Education menu cycles and recipe inspiration, visit www.maggi.co.uk/professional/education or call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved. *Liquid Concentrates if used as make up instructions.
DOCELLO® Desserts
CARNATION®
COLD & COLDER
Get a ‘pizza’ the action Pizza is one of the simplest yet most popular foods on the market. Thin and crispy or on a baguette-base, the cheesy feast is loved by young and old and always pleases customers. And with frozen pizza offering quality, variety, easy serving and no waste, it’s an option for every establishment and a profitable choice. A booming market
High mark-ups
Flippin' easy
With sales hitting £2 billion a year in the UK,
A recent exposé of the pizza industry
A simple, easy-to-store and cook - yet
pizza is big business. A broad appeal means
revealed just how much profit firms were
delicious - food, pizzas are an ideal menu
it satisfies the appetite cravings of families,
making on pizzas. One high street chain was
choice. Served as a snacky slice or a full
couples, singles and groups. At the lower end
found to be marking up the most basic of
pizza, they satisfy fussy kids, can fill a hunger
of the market, pizza fills the need for cheap,
pizzas, the cheese and tomato margherita, by
gap for drinkers or fill the rumbliest tummy for
value-for-money food but it also has a place
900%. The cost to make one pizza was £1.49
lunch or dinner. “Pizzas are a really simple and
at the top end with more sophisticated bases
but the firm charged customers £12.49.
a profitable solution - straight from the freezer,
and toppings enabling higher prices to be charged.
to the oven, to the customer,” says Alan Todd,
Kiddy friendly A well-fed child is a happy one - and pizza is perfect for tiny tummies. Freiberger, one of Europe’s leading frozen pizza manufacturers, has created a pizza ‘by children for children’. Developed in conjunction with the UNESCO Education for Children In Need foundation and children from different nations, the pizza has a light, soft and slightly crispy dough topped with fruity-sweet tomato sauce and tasty mozzarella and mildly seasoned - just the way kids love it.
catering development manager at Punch Taverns. Its Alberto Stone-Baked Pizza with extra-thin base and a crispy edge is cooked and ready to eat in just eight minutes.
Top benefits n Frozen pizzas have a longer shelf life than fresh as they can be kept in the freezer for months, allowing for greater flexibility
n With toppings ranging from pepperoni, chicken curry, ham and pineapple, veggie and the good old margherita - all tastes and cuisines are covered
n The range of bases, thin crust, baguette, deep pan, satisfy all customers from those on a diet to those who want to pig out!
n Frozen pizzas are ‘flash frozen’ so you can be assured that the toppings have the same nutrients and taste as their fresh counterparts. Flash freezing locks in all the goodness of the fresh product TAKE STOCK MAGAZINE 21
HAND COOKED CRISPS
DISCOVER THE TRUE CHARACTER OF REAL CRISPS THE PREMIUM PACK WITH LOTS OF PERSONALITY
Customers will genuinely love the handcooked taste of Real Crisps. For such a premium potato snack, they’re competitively priced to give you good margins. They come in a great range of flavours too with something to suit everyone’s taste. Perfect for any foodservice environment, get to know the Real Crisps range now, in 35g and 50g pack sizes.
SAY HELLO TO THESE FINE FLAVOURS
realcrisps.com
COLD & COLDER
Let’s Party! The silly season is almost upon us. And with the build up to Christmas getting earlier each year - or it certainly seems that way - it’s crucial to be prepared. And that doesn’t mean just buying a tonne of party hats!
W
hether you’re hosting parties, are
of waste as caterers often need to prepare
inundated with girlie nights out
food in advance. This leaves caterers under
or post-work festive drinks, party
a great deal of pressure - not only to serve
Suggestions for party food - Chilli cheddar nuggets - Hash brown bites
food is the perfect choice when catering for
quality food in high volume but also to keep
the festive crowds - and the freezer often has
menus fresh and unique in order to stay ahead
the best range.
of the competition.”
- Beer-battered onion rings
“Christmas is the busiest time of the year and
Whether it’s a shared platter or individual
- Mozzarella fingers
consumer expectations are always high,” says
servings, hand-held, easy-to-eat food is
Aviko general manager, Mohammed Essa.
highly profitable yet requires minimal effort.
“With the excessive number of parties over
Easy to cook, with low preparation time,
the festive period, consumers quickly become
nil wastage and portion control, it’s perfect
bored with the traditional ‘turkey with all the
for the festive season.
trimmings’ offering, and there is also the risk
- Potato wedges - Garlic & herb wedges
Top Tips 1. Pick ‘n’ mix Give customers the freedom to choose their favourite options by offering a ‘Pick ‘n’ Mix’ list. This is a great way to create custom-made sharing platters for a fixed price and helps caterers tap into the growing appetite for interactive, buildyour-own meals.
2. Go veggie It’s a great idea to introduce vegetarian and gluten-free food onto your menu even for meat-eaters who want a change.
3. Homely feel Add some homemade dips to go with the food. These can be prepared in advance, and are an added bonus that will leave the customer feeling like you’ve gone the extra mile.
4. Present with creativity Plant pots, steel buckets, chunky chopping boards and mini frying baskets are all fun, eye-catching ways to present party food and make platters a talking point for customers. TAKE STOCK MAGAZINE 23
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.
S
o now you’re a pro, enter your best shot
our Feed Your Eyes champs until the next
into Feed Your Eyes and show off your
Take Stock comes out. Winners are given
culinary and photography skills.
certificates and go on to a final where all the 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 Your Eyes - Starters, Feed Your Eyes - Mains
Congratulations to the winners from last
and Feed Your Eyes - Desserts. To see them,
edition!
simply log on to Pinterest and type in Take Stock magazine.
Palash Mitra from Scarfes Bar, London for his pork belly vindaloo, filled peppers, roots and
Each issue, our creative team picks the
shoots, Dean Light from the Rose & Crown,
starter, main and pud they’d most like to eat,
Great Horkesley for his Sunday roast, and
based purely on how they look in the shot.
Jacob Heslip from the Greenbank Hotel,
The senders of the chosen photos will be
Falmouth for his chocolate plate.
Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.
TAKE STOCK MAGAZINE 25
tutor rtlett - chef t @JoechefBa let rt Ba e Jo od pigeon school - Wo n Cookery at Ashburto iced apple sp n raisins, rated golde salad, mace ts caramel walnu purĂŠe, salt
ad chef 03 - he everett2 tt @sam Black re ve r E te Sam anches Floor, M d on ec ts at The S adamia nu ries, mac blackber UK Rose pudding, ot qu Clic ith Veuve w ed ir pa
26 TAKE STOCK MAGAZINE
Terry McCormick @C hef_mccormick Freelance chef, Sou thwest - Pea mousse with pickled allotme nt vegetables
@Mulberr yBSDC - Mulberr y Restaur at Burto n and Sou ant th Derby shire Col British as lege paragus with wild mushroom shoots an s, pea d panko duck egg
Jan Bre tschneid er @ja Sous ch nbretsch ef at L neide angshot - Home t Manor made w , Surre ild garl y ic humm vegetab us, malt le patc h an
d
Adam Chu rch @chur chyboy22 - head ch at Franks ef Steak Hou se, Northa piri chicken mpton - Pi ri , red prop er salsa
Rob Kennedy @robke nnedy0 - executive chef at the Royal Military Academy Sandhurt - Steame d stone bass, sea herbs, crayfish cream
- Cornwall hefTomMackins Tom Mackins @C glish En us, ys, asparag - Pork three wa mustard mash
Dean Hammerton @dmham86 - head chef Crown and Punchbowl, Cambridge - Apricot and amaretto
rlMartinChef Karl Stephen Martin @Ka Lodge, Ludlow head chef at Old Downton malt mousse chio, Chocolate, banana, pista
Chris Turnbu ll @chefchris8 6 - head pa chef, The Ki stry tchin, Edinb urgh - First of the season stra wberries
ef at s - head ch s @wezwatt Wesley Watt Braised d lan ot x, Perth, Sc the Post Bo ef of scotch be de bla r feathe
Jon Fell @Jon F ell - he Park Hou ad chef at Sella se Hote l, Cumb asparagu ria - H alibut, s mouss e, carrot powder, pureĂŠ, ca roasted rrot seawee d crisp
Reece Brooks @Brooksreece - chef at Old House, Northampton - Potted cherries
ordclyde The Lord Clyde @the_l er chocolate and Bitt on ingt Boll e, Kerridg orange
TAKE STOCK MAGAZINE 27
The Winners Joe Bartlett @JoechefBartlett
Chef tutor at Ashburton Cookery school - Wood pigeon salad, macerated golden raisins, spiced apple purĂŠe, salt caramel walnuts
Winner MAINS
Tom Mackins @ChefTomMackins
Cornwall - Pork three ways, asparagus, English mustard mash
The Lord Clyde @the_lordclyde
Kerridge, Bollington - Bitter chocolate and orange
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 you the latest trends, recipes and ideas to keep your business sweet. To embrace the change in seasons we’ve cooked up a selection of rich and warming delights perfect for the chillier temperatures. We honour Cupcake Week with some yummy recipes and deliver some naughty sweet treats for Halloween and Bonfire Night. The summer may be gone but autumn is bringing its own delights. Enjoy!
SPONSORED BY
TAKE STOCK MAGAZINE 29
Used by Chefs Pastry Chefs tell us they prefer Tate & Lyle over any other white sugar brand*
68% of 202 Pastry Chefs surveyed in the UK use Tate & Lyle White Baking Sugars* *Based on MMR research carried out on behalf of Tate & Lyle Sugars in April 2014.
Tate & Lyle Sugars is part of
Little Bites of Joy Everyone loves a cupcake. Petite and delicious, they are the perfect indulgence for your customer - without too much guilt! In honour of National Cupcake Week (15-21 September) why not try a twist on tradition and offer something different to keep them wanting more. Two previous winners of the National Cupcake Championships share their scrumptious recipes so the only thing you need to worry about is running out!
Chocolate and Blackberry Liqueur Cupcakes by Helen Bollen, Mrs B's Cakes Makes 12
n Mix all dry ingredients together, add
CHOCOLATE BLACKBERRY SPONGE
margarine, cream, egg and vanilla. Beat
Ingredients
n Add chocolate and mix until texture
Dark chocolate (50% solids) 55g Cold water 25g Cold water 85g Plain flour 115g Bicarbonate of soda ½ tsp Baking powder ½ tsp
until smooth becomes thick and smooth
n Fill each cupcake case half way and bake for 25-30 minutes. Once cooled, make several holes in each cake and pour a teaspoon of blackberry liqueur over top
CHANTILLY CREAM
Ingredients Double cream 300ml
CHOCOLATE LIQUEUR GANCAHE
Icing sugar 2 tbsp
Caster sugar 200g
Ingredients
Method
Margarine 25g softened
Dark chocolate (50% solids) 200g
Salt ¾ tsp Cocoa powder 25g
Soured cream 85g Large egg 1 Vanilla extract ½ tsp Blackberry liqueur
Method n Preheat oven to 185ºC/165ºC fan n Heat chocolate and 25g water in a bain
marie, then stir in the 85g of water and leave to cool
Double cream 200g Chocolate liqueur 3 tbsp
Method n Heat the cream. Just before it boils, add
n Whisk cream and sugar together until thick but not stiff consistency, and put into a piping bag
To assemble n To each cupcake add a swirl of ganache,
chocolate and remove from heat
dollop of blackberry jam, swirl of Chantilly
n Stir together until smooth and shiny. Stir
cream and a sprinkle of grated dark
in chocolate liqueur and cool
chocolate
n Move to fridge but stir occasionally
n Top with a fondant rose
TAKE STOCK MAGAZINE 31
PATISSERIE
Beetroot Cupcakes
BEETROOT CUPCAKES
n Put roughly ¼ cup of mixture into each
by Shalini Sriskandarasa, Lovely Cakes
Ingredients
cupcake case and bake for 20 minutes
Beetroot 320g cooked and grated
CREAM CHEESE BUTTERCREAM
Makes 9
Pecans 150g chopped Soft dark brown sugar 100g
Ingredients
Eggs 2
Unsalted butter 75g soft
Caster sugar 150g
Icing sugar 175g
Vegetable oil 125ml
Salt ½ tsp
Vanilla extract 1 tsp
Vanilla bean paste ½ tsp
Pineapple 125g crushed
Milk as needed
Plain flour 190g sifted
Cream cheese 150g
Cinnamon 2 tsp Bicarbonate of soda ¾ tsp Salt ½ tsp
Method n Mix butter and icing sugar and beat until it turns pale
Method
n Add vanilla bean paste, salt and beat
n Preheat oven to 180ºC/gas mark 4
before adding cream cheese
n Mix together beetroot, brown sugar and nuts and set aside
n In a separate bowl, beat the egg, then add caster sugar, oil and vanilla and beat before folding in the flour, cinnamon,
Assemble n Pipe swirls of buttercream on each cupcake. Dust with some dark brown sugar
bicarbonate of soda and salt. Strain beetroot mixture and fold in
Sticky Ginger & Treacle Cupcakes by Helen Bollen Makes 18
GINGER & TREACLE SPONGE
Ingredients Unsalted butter 170g Dark muscovado sugar 170g Black treacle 170g Stem ginger in syrup 3 pieces, roughly chopped Large eggs 2 beaten Plain flour 170g Bicarbonate soda 1 tsp Ground ginger 1 tbsp Ground cinnamon 1 tsp
n Add yoghurt and mix until texture is runny
Method
n Use ice-cream scoop to half-fill cupcake
n Blitz 300g icing sugar with cream cheese,
cases. Bake for 20-25 minutes until the tops have a shiny sheen. Cool
PECAN PRALINE
Ingredients Roughly chopped pecans 50g Caster sugar 200g
Method n Scatter pecans over a lightly-greased baking tray
n Heat caster sugar until it turns rich gold colour, then pour over pecans and allow to cool
n Break the praline into shards, keeping enough for at least 2 shards per cupcake.
Natural yoghurt 200ml
Blitz the rest
Method
RUM BUTTERCREAM
n Preheat oven to 180ºC/160ºC fan n Melt butter, sugar and treacle together, then add eggs and ginger
n Sieve flour, bicarbonate of soda and spices into a large bowl, before adding butter and treacle mix to combine 32 TAKE STOCK MAGAZINE
Ingredients Unsalted butter 100g softened Full fat cream cheese 200g Icing sugar 650-700g White rum 3-4 tbsp
butter and rum. Once combined add another 350g icing sugar and mix until soft and fluffy
n Add in more icing sugar if needed
To assemble n Add a swirl of buttercream to each cupcake, then a sprinkle of the blitzed praline and top off with a couple of praline shards www.mrsbscakes.co.uk
PATISSERIE
Poached Pear and Almond Cupcakes
ALMOND CUPCAKES
BUTTERCREAM
Ingredients
Ingredients
Sponge flour 75g sifted
Unsalted butter 75g
Ground almonds 25g
Icing sugar 175g
Makes 6
Caster sugar 100g
Salt ½ tsp
POACHED PEARS
Butter 100g
Vanilla bean paste ½ tsp
Eggs 2
Milk as needed
by Shalini Sriskandarasa
Ingredients Pears 3 small and peeled Caster sugar 150g Vanilla bean paste 1 tsp Water 250ml
Method n Place the caster sugar, vanilla and water in a saucepan on a low heat until the sugar melts
n Put the pears into the syrup and simmer for 15-20 minutes until cooked. Leave to cool before slicing into two and removing seeds
n Heat 50ml of the syrup until it thickens. Leave to cool
Cold water 2 tsp Almond essence ¼ tsp Flaked almonds toasted
Method
Espresso powder to dust
n Beat butter until soft. Add icing sugar and
Method
n Add the vanilla bean paste and salt and
n Preheat oven to 180ºC/gas mark 4 n Cream the butter and sugar together, add the eggs, water and almond essence and beat together
n Fold the flour and ground almonds into mixture
n Put a heaped tablespoon of batter into each case and half a pear
n Bake for 20 minutes until golden. Leave to cool
beat until it turns pale beat again
Assemble n Pipe little peaks of buttercream onto each cupcake
n Drizzle some cooled syrup over the buttercream peaks, sprinkle some toasted almond flakes on each cupcake
n Dust lightly with espresso powder www.eatlovelycakes.co.uk TAKE STOCK MAGAZINE 33
PATISSERIE
A Taste of
Heaven
As a nation of self-confessed chocoholics, this heavenly delight is a year-round crowd pleaser. But as the seasons change so should your approach to how you serve it. Rich and dark, it is the perfect indulgence for the chilly autumn and will have your customers returning for more.
Chocolate Salame by Beverley Hargreaves, Lytham Artisan Bakes A quirky Portuguese-inspired chocolate
n Beat in the amaretto and the sieved
dessert. This very rich confection is perfect
cocoa powder
served as a canapĂŠ, or petit four. Rolled with a thicker diameter, it makes a super dessert.
n Fold in the chocolate, crushed biscuits, then the nuts and apricots
n Put in the fridge to firm up for 20-30 mins
Ingredients
n Form into 4x1 inch diameter logs, in a
Good quality dark chocolate callets
double layer of clingfilm and leave to set in
(minimum 70% cocoa) 250g Amaretto biscuits or other biscuits 250g crumbled finely
fridge for at least 6 hours
n Unwrap from clingfilm, then roll the logs in icing sugar, brushing off the surplus
Soft butter 100g Caster sugar 150g Eggs 3 beaten Amaretto 2 tbsp Cocoa powder 2 tbsp Whole blanched hazelnuts 75g Whole pistachios 75g Dried apricots 50g chopped Icing sugar to dust
Method n Melt chocolate in a bain marie or gently in a microwave, then allow to cool slightly
n Cream butter and sugar until light and add the beaten eggs. Do not worry if it curdles
TAKE STOCK MAGAZINE 35
Spookily Sweet Halloween and Bonfire Night are always popular occasions and will help put a sparkle in your autumn trade. Take Stock found some naughty but delicious recipes to make sure your profits don’t go bump in the night.
White Chocolate & Pumpkin Fondant, White Chocolate Sauce and Vanilla Ice Cream by Adam Church, head chef at Franks Steakhouse, Northampton Makes 8
WHITE CHOCOLATE AND PUMPKIN FONDANT
Ingredients Eggs 4 Egg yolks 4 White chocolate 200g Butter 200g Plain flour 200g Pumpkin purée (pre made) 100g Sugar 200g
Method n Pre heat oven to 160ºC n Melt the chocolate and butter in a bowl over bubbling water until creamy and smooth
n In a separate bowl whisk the eggs and sugar until pale and fluffy, fold the chocolate mix in, add the flour and fold in the pumpkin purée
n Butter and flour 8 moulds, fill 3/4 with the fondant batter and cook for 8 minutes
VANILLA ICE-CREAM
Ingredients Full fat milk 250ml Double cream 125ml Egg yolks 2 Sugar 88g Seeds of vanilla pods 2
36 TAKE STOCK MAGAZINE
Method
Method
n Bring the milk, cream and vanilla to 65ºC
n Gently warm the cream and pour over the
n In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Still whisking the eggs, slowly pour over the warm milk mixture, keep whisking and return to the pan
white chocolate, then whisk until thick and creamy
and bring it to exactly 83ºC
To serve
n Allow to chill, then churn in an ice cream
n Garnish plate with a chocolate emulsion,
machine
WHITE CHOCOLATE SAUCE
Ingredients Double cream 100ml White chocolate 200g
chocolate crumb and orange gel
n Turn out the fondant, cover with white chocolate sauce and add a scoop of vanilla ice cream
PATISSERIE
Salted Caramel Parkin Buns by Colin Poma-Young, Dough, York
Ingredients
Fermented Pumpkin Ice Cream by Damian Wawrzyniak, Fine Art of Dining
Golden syrup 200g Organic blackstrap molasses 85g Soft light brown sugar 85g Oatmeal 50g Self-raising flour 225g Ground ginger 1 tbsp
To start
n Whisk the egg yolks in a separate bowl
Ferment the pumpkin. This process depends
and gradually whisk in about half of the warm
on the chef's preference. I usually ferment
mixture, stirring constantly
my vegetables until ripe, but my preferred
n Scrape the warmed yolks back into the
time is four months.
saucepan and cook over low heat, stirring constantly and scraping the bottom until the
Ingredients Whole milk 400ml Double cream 250ml Granulated sugar 95g Freshly-grated ginger 1 tsp Ground cinnamon ½ tsp Cinnamon stick 1 Seaweed salt ½ tsp Egg yolks 6 large Dark brown sugar 60g Vanilla extract ½ tsp Dark chocolate (74%) 800g Rum 2 tsp (optional) Pumpkin (fermented 100% pure) 180g
mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 71º-76ºC
n Immediately strain the mixture into the
Dulce de leche 1 tin Sea salt pinch Salted butter 200g softened Icing sugar 400g Dark chocolate shaved (optional)
n Preheat oven to 160ºC fan
preferably overnight
n Whisk in the vanilla, rum (if using), and pumpkin pureé. Press the mixture through a fine-mesh strainer, then freeze in ice cream maker according to the manufacturer’s instructions
n Melt chocolate over the steam or in a Chocolate Melter
n After ice cream is frozen, use Paco Jet
of chocolate
freezer if possible) and cover with thin layer
a mesh strainer over the top
to bubble and foam
Full fat milk 4 tbsp
sugar, then stir until cool. Chill thoroughly,
n Make an ice bath for a 2l metal bowl, with
nutmeg, and salt. Heat until the edges begin
Egg 1 lightly beaten
Method
Method
ginger, ground cinnamon, cinnamon stick,
Freshly-ground nutmeg half tsp
bowl nestled in the ice bath. Mix in the brown
and piping bag to shape (work in the walk-in
n Mix the milk, cream, granulated sugar,
Mixed spice 1 tsp
n Heat the syrup, molasses, and sugar over a low heat until melted
n Remove from heat and mix in oatmeal, flour and spices. Add milk and egg, and mix
n Divide among a 12-hole muffin tray and bake for 15 minutes
n Allow to cool before transferring to a cooling rack
n Beat the butter and icing sugar until light
n In a separate bowl, add the salt to the dulce de leche and combine
To serve
n Pipe buttercream icing then drizzle
n Serve with burnt bananas or honeycomb
over salted caramel and top with dark chocolate shavings TAKE STOCK MAGAZINE 37
PATISSERIE
Toffee Apple Soufflé
n Hold each apple by the stalk and dip
n Once ready remove from churn and place
carefully into the sugary mixture, then set
in freezer
by Jon Appleby, independant chef, Middlesbrough
CINDER TOFFEE ICE CREAM
Serves 4
TOFFEE APPLE SOUFFLÉ
Ingredients
down on grease proof paper to harden
CINDER TOFFEE
Ingredients Sugar 250g
POPPING CANDY AND SUGAR COATING
Ingredients Caster sugar 4 tbsp Popping candy 2 tbsp Malik acid / ascorbic acid 1 tsp
Golden syrup 115g Vanilla essence 1 tsp Water 45ml
Method
Bicarbonate of soda 1 tsp
n Place all the ingredients into a bowl and
Caster sugar 100g
Method
Egg whites 150g
APPLE FRUIT PASTEL
n Bring the syrup, vanilla essence and water
Apple purée 225g Cornflour 1 tsp
Unsalted butter 200g Sugar 175g
Method n Heat the butter and sugar to 140°C n Once cooled pour onto a grease proof tray and break into a fine crumb
n Bring the apple purée to the boil and add the cornflour. Leave to cool.
n Whisk the egg whites and sugar and fold in the purée in three equal parts, then add the toffee crumbs
n Line the 4 by 7cm ramekins and add the
to 151°C. Remove from heat and whisk in the bicarbonate of soda
n Pour into a grease proofed lined container and set aside to cool. Once cooled, break into small pieces
cling film and set to one side
Ingredients Apple purée 500g Caster sugar 350g Glucose 150g Pectin 20g
ICE CREAM
Method
Ingredients
n Bring the apple purée and 300g of sugar
Pasteurised egg yolk 300g Caster sugar 400g Liquid glucose 100g Double cream 1 ltr
and glucose to 81°C
n Add the remaining 50g of sugar and pectin to the mixture and stir constantly until mixture reaches 108°C
Vanilla essence 1 tbsp
n Once ready remove from heat and pour
n Cook at 180ºC for 10 minutes
Method
leave in the fridge to set
MINI TOFFEE APPLES
n Bring the sugar, liquid glucose, cream
mixture
into a lined grease proofed container and
n Once set portion into small cubes and coat in the popping candy and sugar coating
Ingredients
and vanilla essence to the boil. Remove from
Mini apples ( petite pommes) 12
whisking constantly
To Serve
n Place back on the heat and bring it to 72°C.
n Place the apple soufflé on a napkin (to
Once reached removed from heat and cool
stop it sliding) in the middle of the plate
n Once cooled add the cinder toffee to
n Put a scoop of ice cream on and garnish
the ice cream base (quantity is individual
with the other sweet treats
Sugar 300g Water 50ml Red food colouring enough to colour
Method n Bring the sugar and water to boil until a light caramel colour appears. Remove from heat and whisk in red food colouring
38 TAKE STOCK MAGAZINE
heat and pour over the pasteurised egg yolks
preference ) place into a nice cream churns and churn according to gone manufacturers guidelines on your specifics ice cream machine, as time can vary depending on machine
CHEERS
Lift Your
Spirits!
Join the Spirit Revolution and see your spirit sales grow
S
pirit Revolution is a new initiative
menu forms part of the whole experience as
which consists of your best sellers, and place
from Diageo to help foodservice tap
consumers take time to read the options and
them in the centre and behind each other so
into a huge sales growth opportunity
descriptions and make a more considered
you don’t run out, along with new or seasonal
across the spirit category. The drink expert
choice. A simple but bright menu is perfect
spirits to excite your customers.
is inspiring you to sell more and serve better
for the party or late-night crowd, as this helps
spirit drinks. And it’s all achievable through
them choose a drink in a busy and often dimly
Use your back bar
your menu and merchandising.
lit environment.
n Remove clutter
Make a mark
Tips
n Separate light spirits from dark ones
According to Diageo's research, a third of
n Be selective and limit choice. More than
n Display fresh fruit to demonstrate that
customers haven’t decided what they want to drink when they come through your door, and 90% of purchase decisions are made at the bar or at the table. A drinks menu plays a vital role in decision-making and creates an opportunity to inspire customers to choose something different - and more profitable.
Different roles Menus perform different roles throughout the day. During quiet, relaxed times they provide inspiration and a helping hand for the indecisive drinker. On special occasions, a
eight drinks will be confusing
n Show pictures of finished drinks, eg. vodka & cranberry; whiskey & ginger. This will tempt customers and let them know what to expect
n Include the price. Customers are more likely to choose a spirit if they know the cost
n Double bank your best sellers drinks will be served properly
n Group your brands using the Core Method - your bestsellers, Excite - new or seasonal spirits, and Must-Stock - lowervolume spirits
Don’t fail to display Shockingly, one-quarter of publicans don’t use their back bar displays - a wasted opportunity. In order to sell more spirits you have to make bottles visible, accessible and easier to choose. Display your core range, TAKE STOCK MAGAZINE 39
Let’s Drink to That! As the seasons change so should your bar menu. Take Stock presents a few of the new trends that could shake up your drinks’ list this autumn. Get mixing!
Tipsy teas Forget the Long Island kind – teas are making their way out of the kitchen and into the bar. Absolut Wild Tea launched in 2010 and the taste for tipsy tea soon gained momentum. With fresh aromas and floral notes, tea cocktails provide a light, pleasant alternative to some of the stronger, smoky drinks that have proved popular of late – old-fashioneds, negronis, et al. Tea can be infused into the spirit or brewed, chilled and added to the shaker. Operators to have capitalised on the trend include Caravan with its Rooibos Iced Tea and the Gilbert Scott Bar, London with its flowery Ginger Jasmine.
Ginger Jasmine
Method
by Gilbert Scott Bar, London
bottom of a mixing glass
serves 1
Ingredients Ginger root 1 half thumb Jasmine tea-infused gin 35ml Home made ginger syrup 25ml Fresh lemon juice 25ml Apricot liqueur 20ml Cold jasmine tea 50ml
40 TAKE STOCK MAGAZINE
n Muddle the root ginger in the n Add all ingredients, ice and shake vigorously
n Strain contents into a cocktail glass
For a longer drink n Strain contents into a long glass over fresh ice and top up with a splash of soda water
n Garnish with a piece of candied ginger and an edible flower
CHEERS
Aged cocktails Some things get better with age. But who
oak, vanilla, caramel and spice from charred
Drinkable desserts
knew that included cocktails? Aged cocktails
oak-aged barrel. James adds, "Even metal
Do we ever lose our sweet tooth? Lisa
- mixed drinks that are placed in barrels for a
ageing and bottle conditioning has created
Yearwood, head of marketing at Drake
few weeks to alter their character and flavour
cleaner, more mineral takes on classics."
& Morgan bars and restaurants, doesn't
- are all the rage. Silk + Grain, recently
think so. "I'll always choose an after-
opened in east London, is so confident
dinner cocktail over a dessert," she says.
that the trend is here to stay it specialises in
"But why make it such a difficult choice?
them. Restaurant manager James Urquhart
The public has developed a taste for a
says, "Aged cocktails are destined to be the
product that combines both and we've
next big thing because they really raise the
introduced two dessert cocktails that
bar. Our cocktail-making process begins
do just that on our latest menu — one
months before the serve, allowing ingredients
inspired by crème brûlée and the other
to come together over time in vessels that
by tiramisu. Our tipples always have
enhance the flavour, appearance and texture
a sense of fun about them – so we're
of the drink." Classics, it seems, are given a
confident that these will be a huge
new lease of life with the ageing process
success with our customers." El Pirata
when combined with the natural flavours of
Detapas, the Spanish tapas restaurant in London offers a Toblerone cocktail – Baileys, Frangelico, Kahlua and honey - whilst Smiths of Smithfield, London has been serving its Espresstini, Peach Melba and Strawberries & Cream cocktails as desserts for years. Interestingly, at significantly higher prices than its traditional puds.
Toblerone Cocktail by El Pirata Detapas, London serves 1
Ingredients Frangelico ½ oz Baileys ½ oz Kahlua ½ oz kahlua
Panky Club Cocktail
Cacao cream ½ oz Chocolate syrup 2 dashes
by Silk & Grain, London
Vanilla ice cream 2 scoops Glass: Cocktail
serves 1
To start
Tanqueray Export 10ml
n Use 4 litre oak barrels - heavily charged
Raspberry puree 15ml
- and fill with 1430ml Tanqueray Export, 1430ml Martini Rosso and 140ml Fernet
Lemon juice 20ml Gomme sugar syrup 10ml
Branca. Leave to age for 1 month
Egg white 1
Ingredients
Method
Barrel Aged Panky Club (Tanqueray
n Shake all the ingredients and strain into
Export, Martini Rosso & Fernet Branca aged for 1 month) 40ml
Method: n Blitz Bailey's, Kahlua, Frangelico and crème de cacao into a blender
n Add 2-3 spoons of ice cream n Blend until smooth n Pour into a large cocktail glass and garnish with chocolate syrup and chocolate powder
a coupe glass with toasted barley garnish (which also makes a great bar snack) TAKE STOCK MAGAZINE 41
Tequila, tequila!
Day of the Dead
n Add Mezcal on top of it (float) then flame
Once a late-night party only drink, the
by Casa Negra, London
n Garnish with mint sprig, lime wedge and 2
serves 1
maraschino cherries
tequila shot is hot again with more bars and restaurants taking the spirit seriously. Thanks in no small part to more credible Mexican restaurants, from popular chains such as Wahaca to fine dining destinations such as Peyote in Mayfair. Agaveria El Nivel recently opened in Covent Garden to offer a true taste of quality tequila and mescal; Casa Negra, London serves dozens of interesting varieties alongside carafes of sangritas. Naomi Sharpe, Casa Negra’s pr and marketing manager, said, "It's amazing to see such a range of 100% agave tequilas becoming the norm in bars. Being able to find all my favourite tequilas, such as Herradura, Ocho and Tapatio all in one place, with bartenders who know how to use them, is a far cry from the dusty bottle of 'gold' on the back bar taken with lime and salt that we used to be limited to." But hold off on the margaritas and long drinks: tequila today is about quality and not quantity.
42 TAKE STOCK MAGAZINE
with the Wray & Nephew
Ingredients El Jimador Blanco 25ml El Jimador Reposado 25ml Herradura Repo 10ml Passionfruit syrup 10ml Simple syrup 10ml Lime juice 15ml Pink grapefruit juice 20ml Pineapple juice 30 ml Angostura 2 dashes Wray & Nephew 2.5 ml Vida Mezcal 2.5 ml
Method n Add all the ingredients to the shaker excluding the Vida Mezcal and Wray & Nephew
n Shake and single strain into a 16oz pattern glass with cube ice
Get it bottled!
Weird wine
Bottled cocktails are on the rise. We’re not
Customers don't have to be seasoned wine
talking sweet, sickly sips aimed at students
experts to enjoy and explore different wines.
but high-quality, batch-produced classics
Just look at the trend away from Pinot Grigios
that just happen to be served ready-made.
and Chardonnays towards more complex
Not only can they taste great, but they cut
grapes such as Riesling or Lebanese and
down on expensive training and long waiting
Corsican reds. Proof that there’s a demand
times at the bar. Take Whyte Lyan in Hoxton,
for discovering off-the-beaten vine wines is
where every cocktail is made by their master
Newcomer Wines in Boxpark, and Sager +
mixologist, bottled and chilled prior to
Wilde in Hackney, specialising in premium
service.
and rare wines in equal measure.
FEATURE
First Impressions Last Whether you’re running a country pub, Michelin-star restaurant, boutique hotel or back-street cafe, one thing that unites everyone is creating the right first impression - because if that fails, so will your business.
T
hat’s why P&G Professional has teamed up with interior designer Laurence Llewelyn-Bowen to make
sure your front of house welcomes, not deters, customers. “Never underestimate the power of the first impression,” says Laurence Llewelyn-Bowen. “A refreshed look can have a huge impact on people’s perceptions and ensure your guests and residents will keep coming back for more.” To make sure your customers have a firstclass welcome, Laurence Llewelyn-Bowen believes small touches make a big difference.
Here are his top tips: Get the simple things right – Go for love at first sight and first sniff. Above all else, make sure your establishment is clean, tidy and smells divine. Be passionate – If you show a lack of enthusiasm your guests and residents will too. Enjoy your work and let your passion
Be memorable – People will experience many businesses on their travels. Give them a reason to remember you by using individual and unusual design elements. Don’t be frightened to be quirky. Make it sensual – Use different elements, shapes, finishes and textures to make your front of house feel that bit more special.
shine through! Use colour – A splash of colour can really bring a room to life. Use light, bright colours to make your business welcoming and airy, and to give a real sense of specialness and personality.
After a nationwide competition, The Cross Inn of Cowbridge, Wales was lucky enough to receive a memorable makeover, courtesy of P&G. The P&G team turned their front of house into a modern, stylish and noticeably cleaner one.
TAKE STOCK MAGAZINE 43
Get Prepped for Christmas
The build up to Christmas is just as important as the event itself. So effective planning and marketing now is crucial. Take Stock looks at the different festive trends that will help your business stay merry this season. 44 TAKE STOCK MAGAZINE
FEATURE Be spectacular This year it’s all about spectacular parties especially for the larger venues. Coombe Abbey’s Christmas programme is all about parties with a twist. The Warwickshire hotel is hosting murder mystery nights, medieval banquets, Bavarian nights and a grand white tie New Year Ball. “We have our own team of 30 acting staff who run the themed nights,” says June Picking, director of sales. “Our Christmas programme of events is really profitable but planning early is key. We get enquiries from June and are nearly always booked up from mid October.” June says the key to attracting customers is offering something different. “You have to think out of the box as customers now expect party nights with a difference.”
Keep it simple For pubs and restaurants the advice is to stick to what you do best - the food. “We offer a cosy, comfortable, relaxed atmosphere and this Christmas we want to ensure this is still the case,” says manager Matthew Wood of the newly-reopened Aspinall Arms in Mitton, Lancashire. “We are a pub and don’t believe in offering functions – larger places can do that better. Instead we are concentrating on the food and offering a homely, welcoming, relaxed vibe in our pub.” The pub purposely leaves 15% of all tables free for walk-ins but is offering customers the opportunity to book tables throughout December and for Christmas in advance.
Top turkey Despite the annual moan over the festive bird it appears turkey still tops the chart for the number one festive feast. The Aspinall
organiser. If you don’t have a website have
The use of colour is set to follow this theme
Arms says that experience has shown that
festive info/leaflets laid out clearly around
with gold being dominant and used with
over 70% of diners will order a traditional
the establishment and make sure all staff
either one of the traditional red or green
turkey dinner as they like to stick with the
are prepped so they can answer questions
colours. She also thinks neutrals will play a
festive favourite. Offered with other roast
efficiently and effectively. If a staff member
large part in decorations this year. “White,
dishes such as beef and matched with a fish
doesn’t know what’s happening then it won’t
taupes, beige and greys will be big this year.
and a vegetarian option, you should have a
instil confidence and could possibly lose you
Think winter landscape at dusk.”
simple but winning combination that will suit
potential custom.
everyone.
Promote now
Trim up right
Be different A visit from Santa is always a customer
This year is predicted to be the year of the
pleaser, but there are other things you can
Your festivities should be on your website
Style Mash Ups in which designers take two
do too to pull in trade. Coombe Abbey is
now. Clear and easy to find and follow, they
or more popular trends from past years and
offering festive afternoon tea with Christmas
should include all contact details, menus
create a hybrid theme. Kathryn Hill says an
carols. You could also tie it together with
and dates. An enquiry or booking form is a
example of this is urban meets neutral where
family meals on Sundays throughout the
good idea, but make sure replies are checked
metal and LED lights are paired with natural
season giving children the opportunity to
daily. An early bird booking incentive should
items such as pine cones and white trees.
meet Father Christmas and receive a gift.
be considered together with a gift for the
The result is a sort of natural glamour. TAKE STOCK MAGAZINE 45
a little help makes a big difference... ‌WHICH IS WHY WE’VE PARTNERED WITH Help us support Kids Company. By baking with the McDougalls range, we will donate products to centres across the UK to help Kids Company, who feed 13,000* vulnerable and hungry children every month.
www.premierfoodservice.co.uk @PremierFoods_FS *3000 meals served every week
FEATURE
New Term, New Standards With the introduction of new school food standards and Universal Infant Free School Meals, caterers have more challenges ahead of them. Mark Taylor, foodservice channel controller at Premier Foods, shares some tips on how caterers can ensure they start the new term on the right foot. Careful planning
Make your menu mighty
Educate the kids
With healthier, more nutritious meals
Pupils returning from the summer holidays
Pupils are more likely to enjoy what they eat
expected from school caterers, planning is
won’t want to be bamboozled with unfamiliar,
if they know more about it. Make an effort to
key. Premier Foods has launched a Menu
complex or overly health conscious dishes
explain to children that eating nutritious food
Solutions Guide which offers advice and
so be sure to serve a wide variety of hot and
will make them fit and strong like an athlete
recipe inspiration alongside useful new
cold dishes, plus vegetarian options. Recipes
- and that higher fat foods will make them
products. Available to download via Premier’s
like vegetable paella or tuna cannelloni
store fat and gain weight. Use the school
website www.premierfoodservice.com, it
are simple, but healthy and a little more
newsletter to run a regular column on the
includes a dedicated Back to School section
adventurous. For dessert, anything yummy,
kitchen and canteen. Having the chef discuss
with recipes.
but nutritious works. The new custard and rice
the menu or asking pupils for their opinion
Mini Pots from Ambrosia are perfect. Tasty
on the menu will get them interested - and
and full of calcium and vitamin D. Mini Pots
have their tummies rumbling in no time!
are an instant ambient dessert with minimal
Or hold a theme day in the school canteen
waste, which can be an issue in space-limited
so pupils can chat to chefs and learn more
kitchens.
about healthy eating. If kids are engaged in
Be on trend Keep menus fresh and stay on trend with new ideas. The grab-and-go concept is predicted to be popular and grow in the new term. Derived from the high street, the grab-and-go option is an alternative to the hot meal menu in schools.
what they eat, then they are more likely to be excited about their diet and make better choices.
TAKE STOCK MAGAZINE 47
\
SIMPLE SOUS VIDE
To get started you need a vaccum packing machine and either a traditional electronic water bath or a thermal circulator and large container. Alex Shannon, managing director of Sous Vide Tools, the UK’s leading supplier of sous vide equipment, is passionate about supplying the right equipment for chefs and businesses: “Gone are the days where sous vide is considered just for fine dining. We see customers from all walks of the hospitality sector enjoying the benefits of it,” he says.
48 TAKE STOCK MAGAZINE
Cooking sous vide is a hot topic. The cooking technique, which involves cooking food in vacuum-sealed pouches in a water bath at a precisely controlled temperature, is being championed by chefs as a way of achieving perfect results every time.
BIG BOYS TOYS
\
Get the kit Traditional water bath A staple in many kitchens and instantly recognisable, water baths are offered in a number of sizes and will keep the water within them at a precise temperature. Happy to work away quietly in the background, water baths do all the hard work and produce perfect results every time and are suitable for fine dining restaurants, gastro-pubs and any food establishment. Vac-Star® water baths are the ultimate
Vacuum packing equipment
VACMASTER VP215 - 280mm: - This
PolyScience 300m Chamber Vacuum
packing. With the ability to pack two to
Packing Machine: - this is a perfect entry-level machine with one of the most competitive price tags on the market. It is also a great secondary machine (new legislation coming in requires two vacuum
heavy-duty machine is the most powerful on the market, designed for large-scale vacuum three bags per minute, it is considered the equivalent of an American muscle car, without the hefty price tag. It is ideal for production kitchens and event catering. Price: £1,049.99 + VAT
packing machines in every kitchen – one for raw and one for cooked food). In addition to the low price tag, this machine requires minimal maintenance due to having a dry pump with no oil changes required. It’s ideal for businesses with up to 50 covers, such as bistros and cafes as it can pack up to 50 bags before needing to cool down. Price: £849.99 + VAT.
sous vide water baths. Manufactured in
Foodtek by Lavezzini – Cucina range:
Switzerland to the highest specification,
250mm, 300mm and 400mm - The size
these Vac-Star® Sous Vide Water Baths
variations give the option to seal anything
have a 20-litre capacity and drain tap
from single portions (250mm) to larger
and are designed for extensive use in any
portions such as baby back ribs (300mm)
professional kitchen, coming complete
and whole joints such as a full pork belly
with a five-year warranty to match.
(400mm). Many kitchens choose to have
Price: £899.99 inc VAT.
a 400mm and then a 250mm or 300mm as their secondary machine depending on
Thermal circulators
budgets. The Cucina range uses a Busch
Ideal for kitchens where space is limited, these turn containers (anything from a paddling pool to a small stock pot!) into a water bath, stirring the water via a motor to eliminate the opportunity for hot and cold spots. Easy to use and very reliable, they can be easily moved around or stored away. They can cook items for up to 72 hours. Foodtek Platinum is a mountable thermal circulator that guarantees a temperature stability of 0.03°C between 20°C to 100°C on all cooking pots up to 50 litres and is quickly fixed to any pot with its own clamp. Its space saving design allows for quick storage and movement between locations. This can be used in all types of fine dining restaurants, gastropubs, hotels and food establishments. It has a 50-litre capacity maximum.
vacuum pump. They are designed for Foodtek by Lavezzini Delta range: 300mm and 400mm - Used across Gordon Ramsay’s restaurants, it has intelligent features that save on cleaning (and therefore maintenance) and handles food more gently. The built-in liquid sensor stops liquids from boiling, reducing the
continual use and can pack one to two bags per minute. Price: Cucina 250 - £979.99 + VAT; Cucina 300 - £1,299.99 + VAT; Cucina 400 £1,699.99.
www.sousvidetools.com
chance of pouches exploding leaving liquid all over the chamber. The soft-air feature also reduces any ‘squashing’ of the food as the machine removes the air from the chamber in a much gentler manner, further protecting the quality of the product. It also features the Rolls- Royce of vacuum pumps from Busch. Ideal for busy kitchens and for vacuuming stocks and sauces. Price: 300mm - £1,689.99 +VAT; 400mm £2,399.99 + VAT
WHAT THE CHEFS SAY: Michelin-starred chef and Great British Menu 2014 finalist, Adam Simmonds has two vacuum sealing machines, which he uses for hygiene and cooking purposes. “They’re very durable and easy to use which is important for a busy kitchen,” he says. Michelin-starred chef and two time Great British Menu finalist, Kenny Atkinson of House of Tides said, “By cooking sous vide we maintain consistency and reduce the stress and pressure on chefs in the kitchen which helps keep our staff happy. I’d much rather get 95, 96, 97% perfect every time than 60% perfect most of the time and 95% some of the time. And, with less pressure on the chefs we’re able to focus on other elements of the dish.”
TAKE STOCK MAGAZINE 49
FOOD FOR THOUGHT
And finally...
Keep Britain
Buzzing Having the World Cup, Tour de France, Wimbledon and the Commonwealth Games all in one summer created an unmistakable buzz in Britain.
T
Ideas like this seemed to pop up all over the
night or an offer could ignite some interest
country during the summer, and the results
and recapture that summer excitement.
of The Fleece Countryside Inn to pour a
revenue. And the reason for this? Simple:
ourists and locals alike crammed into cafes, pubs, restaurants and hotels to soak up an exciting summer of sport.
Le Tour inspired Yorkshire’s Angus Wood record-breaking 3,664 pint beer (one pint for each kilometre of the race). The Black Horse Inn was emblematic of many restaurants, creating its own ‘Le Tour’ menu and setting the stage for the tastiest tour in history - this side of the channel. The World Cup wasn’t far behind on the food front: London Restaurant group The Diner created a selection of 32 burgers, each one coming with a flag and filling representing a qualifying country. The Commonwealth Games ended this spectacular sporting
were clear to see: more customers, more new ideas bring people in. If I had to choose between a menu of round-the-world hot dogs or soup of the day, the German ‘Deutsch-Hund’ would win hands down! So with autumn setting in and only winter to look forward to, smart business owners should look to the lessons of summer and turn to innovation to pep up trade in the preChristmas period and dreaded ‘dead’ months of January and February.
season with a culinary crescendo, typical of
Get thinking, and preferably do it outside
Scotland’s vibrant gastronomy scene.
the box. All it takes to bring in customers is a
On a personal level, my local pub in Skipton created a World Cup themed hot dog menu, with six different frankfurters for competing
new idea, something that will catch their eye, ignite their interest and give your business the edge.
teams. They went down a treat, and the
I’m not suggesting a gigantic beer or an
talk of some delicious, and different, dogs
international hot dog menu but anything
certainly pulled in new punters.
from rejigging your regular dishes, a theme
50 TAKE STOCK MAGAZINE
For inspiration and ideas look in your local newspaper, local or regional tourist information office and see what events are on the calendar. Go online and discover national or international celebrations and festivals (Halloween, for example) or marketing-led promotions such as National Cupcake Week or British Food Fortnight. Take Stock’s own Calendar (see page 6) should be your first port of call, of course! Tapping into these resources once or twice a month could offer inspiration - or even ideas to keep your offer fresh and exciting all year round. Put yourself in the shoes of your customers - loyal and new - and it’s easy to see that the same menu for months could get monotonous. Offering them something new and exciting will not only keep them impressed and pleased, it will mean they’re likely to return, and prove we don’t need a summer of sport to keep Britain buzzing.
LESSON #92
THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN
When you’ve spent the last 127 years as the most trusted name in cleaning products, you learn a thing or two. You learn valuable lessons like a goal can turn food into confetti. To help you with these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. Only SC Johnson Professional gives you the right tools, the right advice and the right support to drive your company to be more efficient, effective and competitive. We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.
www.scjohnson-professional.co.uk AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS
For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com
A True Icon Are you stocking the right range? 75.9% of people asked said that ‘My Coke’* was their preferred Cola Variant. Our research study highlighted that 45% of people who ordered a cola were not served their favourite one. So stocking a wider range will mean more happy customers. 74% of consumers prefer packaged when given the choice between a 330ml Post-mix Coca-Cola or an Icon 330ml bottle of Coca-Cola at the same price.†
Stocking Coca-Cola, Diet Coke and Coke Zero in the icon glass bottle gives customers the choice that they desire.
Make it a Perfect Serve
5ºC 3ºC
STORE
Rotate stock regularly and store away from sunlight
+
CHILL
Keep between 3 - 5°C
+
GLASS
Cool, clean and undamaged ‘Georgia Green Glass’
+
ICE
Fill 1/3 glass height with fresh cubed ice
+
POUR + GARNISH = The chilled Coca-Cola
*My Coke includes Coca-Cola, Diet Coke and Coke Zero. †Source: Evolution Insights Aug 2014. ©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coke Zero, Coca-Cola Zero, the Dynamic Ribbon device and the design of the Coca-Cola Contour Bottle are registered trademarks of The Coca-Cola Company.
Add appropriate fresh garnish to complete the perfect Icon serve
THE PERFECT SERVE