Take Stock Magazine - March/April 2015

MARCH - APRIL £3.00

Take

Magazine from

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH - APRIL 2015

Cheers to our Bumper

Drinks Issue

Street

Food

Making the Right

Wholesaler

Choice Wonderful Weddings 1

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Cooks&Co’s tip!

Use as an antipasti or liven up pasta, pizza and sandwiches with these authentic Turkish products. They can be added straight from the jar no additional cooking required.

Semi-Dried tomatoes will offer a succulent texture whereas Sun-Dried will add a strong and intense depth of flavor.

www.cooksandco.co.uk

TAKE STOCK FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome

FOLLOW US ON

Welcome to the new look Take Stock!

With the winter cobwebs blowing away at last, it seemed like the perfect time to launch a fresher, brighter look. We love it - and hope you do to!

It’s still packed with all your favourites and regular features, including a special bumper Cheers section - everything the on-trade needs to know. There are features on cider, Southern Hemisphere wines, and champagnes and sparkling wines for all occasions - particularly weddings which are now on the rise in the UK. A toast to that!

We Grill chef patron Simon Salt. At just 30 years old, the MasterChef quarter finalist and former Northcote Manor apprentice has taken over the White Bull in Gisburn, North Yorkshire. Read about his passion for the pub and cooking food that everyone can enjoy on page 18.

As the popularity of street food and kebabs continues to grow, we look at the potential of these less conventional food trends on pages 11 and 16. There are also business boosting ideas on weddings and choosing a wholesaler - advice to help you stay ahead in this tough, competitive market.

Tweet us @TakeStockMag

Easter is a busy time and therefore offers a lucrative opportunity for businesses. Check out our tips and recipes to sweeten your profits over the holidays. And turn to page 38 to see what was hot at the Hospitality Show in Birmingham.

Yet again, we have been spoilt for choice by our loyal #FeedYourEyes contributors, and it was a tough call to filter it down to our contenders - and winners. Entries are getting ever more creative and we love it - so please keep them coming!

Take Stock is for you. If there is something you want to see in it then please let us know.

Tracy x

Published by the fabl.

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

Art Director Richard Smith

Editor Tracy Johnson

Digital Director Martin Kersey

News and Features Sarah Hardy Rebecca Cooper

Brand Liaison David Jackson

Designer Steph Murphy

3

Social Media Vicky McNeill

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CONTENTS

11

22

52 28 PERFECT PATISSERIE 27-29. Easter Delights

27

31. Sweet Sensation

22

CHEERS

16

42. Swifties 43. Dates for your Diary 45. Perfect Peru 47-49. A Taste for Everyone 51. Pressing News 52-54. Wine Report

FEATURES 11-13. Prima Doner 15. Food On-The-Go 16-17. A Food Revolution

33

15

FINDING THE PERFECT PARTNER 34-35. I Do...I Do‌

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4

34

EVERY ISSUE 6-7. Calendar 8-9. The Stock Market - What’s New 18-19. We Grill - Simon Salt 21. Food for Thought - Doing Your Bit 22-24. Feed Your Eyes

47

38-39. B ig Boys Toys - Hot Right Now

21

38

18

RECIPES 13. Turkish Delight Special Chicken 13. Imam Bayildi (Stuffed Aubergine) 15. Falafel Flatbread with

45

Salsa Dressing

17

PULLED PORK WITH SWEET SLAW

17

31. Honeycomb Ice Cream 45. Pisco Sour 45. Chilcano

31

28. Rhubarb Crumble Tarts 29. “Swiss Roll” Genoise Sponge with Raspberry & White Chocolate Creme Patissiere 5

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CALENDAR

15

4-5 SCOTHOT

10-13

Glasgow’s SECC

CHELTENHAM FESTIVAL

Mar

16-17

MOTHER’S

Mar DAY

Mar

17-18

Mar

Mar

NRB 2015

TUCO SKILLS COMPETITIONS

Manchester

Blackpool

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

HOTEL AND CATERING SHOW 2015

17 22-25 IFE Excel, London www.ife.co.uk

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Mar

Bournemouth BIC

ST PATRICK’S Mar DAY

23-29

Mar

NATIONAL BUTCHERS WEEK www.nationalbutchersweek.co.uk

6

www.hotel-expo.co.uk

MAR - APR 16-22

Apr

NATIONAL BREAD WEEK

3 5 6 20-22

19-20

Apr

THE NATURAL FOOD SHOW Excel, London www.naturalproducts.co.uk

GOOD Apr FRIDAY

Apr

EASTER SUNDAY

Apr

EASTER MONDAY

Apr

FARM SHOP & DELI SHOW NEC Birmingham

23

Apr

ST GEORGE’S DAY

www.farmshopanddelishow.co.uk

NATIONAL CONVENIENCE SHOW NEC Birmingham www.nationalconvenienceshow.co.uk

26

THE FORECOURT SHOW NEC Birmingham www.forecourtshow.co.uk

LONDON Apr MARATHON

28 -4 Apr

May

ALLERGY AWARENESS WEEK

7

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New What’s

March - April

Polo

is Going Solo!

Snack

in both clear mint and five fruit flavours;

Solution

blackcurrant, orange, lemon, lime and

After two years of development, Nestlé Professional

strawberry and are available in cases of

has announced the launch of the new NESCAFÉ® & GO

6x660g bags. “Complimentary mints are

solution. The new machine has a contemporary design

the last thing a customer tastes before

which improves the aesthetics, whilst also making it more

they leave an establishment; they are a

energy efficient and easier to operate.

big opportunity to create a positive lasting

Perfect for convenience stores, newsagents, bakeries

impression on peoples’ experiences and

and petrol forecourts, it will quickly and cost

brands are a great way of reassuring

effectively capture the ever increasing

consumers of taste and quality,” says

revenues available within the hot drinks

Anu Christie-David, Nestlé sweet food

market. It offers consumers the choice

category manager.

of up to 10 different drink varieties,

The UK’s number one mint with a hole is now available as a solo portion; perfect as a complimentary sweet for your business.

The individually wrapped POLO® comes

including NESCAFÉ GOLD BLEND, NESCAFÉ Cappuccino, Tetley Tea, AERO Hot Chocolate and a range of MAGGI soups. “Research has shown that lunchtime is the peak time for snack sales, 80% of consumers having bought soup at lunchtime in the last six months,” said Andrew Newson, category manager at Nestlé Professional. “Our MAGGI range gives consumers the option of a quick, filling and healthy lunch to go, whilst also allowing operators to ensure that they can make the most from their machines at all times of day.” www.nescafe-go.co.uk or call 0800 745 845

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8

Taste of

Italia

Natures

RH Amar has brought MUTTI - Italy’s No.1 tomato brand - to the UK. The Italian family company, located in Parma, was founded in 1899; work solely with tomatoes and

Best

have as their mission statement, ‘To bring this fruit to its maximum expression’.

Using 100% Italian tomatoes with no GMO, Mutti’s integrated supply chain sees fruit getting from field to factory in around 2 hours, ensuring the best taste, colour and texture. All fruit comes from ‘Open air’ field cultivation and Mutti works with their supplying farmers towards maximising quality. Indeed, they even have a ‘Golden Tomato’ award for the top performer!

A unique, revolutionary and multipurpose 100% natural eco friendly sanitising water is now available. Aquaint, endorsed by Allergy UK as an ‘Allergy Friendly Product’, kills 99.9% of bacteria in seconds and can be used on anything and everything. Safe, practical and easy to use on hands, food handling surfaces and equipment, food and anything

Available now, the Mutti range includes

else that needs cleaning, it

‘Finely Chopped’, ‘Chopped’ and ‘Peeled’

does not contain alcohol,

Tomatoes; Tomato Purée and their bestselling Passata Mutti di pomodo. For foodservice there are also Mutti Pizza sauces, in both Classic and Spiced varieties.

More details at rhamar.com

fragrances, preservatives or harmful chemicals. Available in a 500ml trigger spray bottle and 50ml finger pump bottle. www.aquaint-uk.com

Perfect Pairing Tetley has launched caffeine-free teabags, perfect for food pairing. The Mood infusions range includes a selection of blends inspired by popular fruit and herbal flavours, but with a unique twist. The teabags come in four blends: Tetley Serenity; a fusion of lemon balm, honey, red clover, elderflower and sarasaparilla root, Tetley Warmth; a combination of rooibos, orange blossom, peel and spices, Tetley Calm; a mix of camomile, lemon and liquorice and Tetley Pick Me Up; a blend of strawberries, cherries, raspberries, apples, hibiscus and poppy flowers. Serenity would pair well with a turkey club sandwich, Warmth with ginger cake, Calm with a salmon, spinach and avocado salad and Pick Me Up with an oat and almond flapjack.

More details at www.tetleyteaacademy.co.uk

9

takestockmagazine.com Takestock.com

77% of people are more likely to buy food where Heinz sauces are visible*

For great tasting sauces your customers will love

Prima Doner

“Dining out is a large part of British culture,” says Ibrahim Dogus founder and director at the Centre for Turkey Studies. “Due to a mixture of economic, social and cultural factors, taking away and eating at ethnically themed restaurants is also on the rise.”

The eating out market is worth £52 billion a year, but this is expected to rise to £65 billion by 2017, according to

Kebabs are big business. Boost your menu with these Turkish delights packed with flavour and super-healthy too!

research from Allegra Strategies.

“Kebab is certainly becoming one of the most popular dishes in the country.

Having a quality kebab on your menu would make a real difference to your

Kebab businesses currently contribute more than £2.2billion to the

business,” adds Ibrahim. “We are hoping

British economy each year. The British Kebab & Retail Awards, founded

to remove the negative perception of

by the Centre for Turkey Studies, aims to shed light on this established

the dish, which is that kebabs are all

industry and help the foodservice sector and community recognise its

about late night food - which is not

potential and the cultural and economic contributions it makes to the UK.

correct. In fact, the majority of kebab businesses in the country stop serving food at 11pm!”

Appeal The simple, delicious kebab has been developed by professionals over decades. “We only use the finest ingredients in all of our recipes,” says Deniz Dikgoz from Turkish Delight in Manchester, winner of the best kebab shop of the year 2013 at the British Kebab awards. “We pride ourselves on doing all our own butchery and preparation, from our homemade doner kebab to our homemade vegetarian dishes, assuring that only the best ingredients are used in all of our food.” The family-run restaurant serves traditional Turkish cuisine through to a selection of hot and cold mezes and a range of lamb and chicken dishes including: Kuzu sis kebab - lamb, charcoal grilled with onions and peppers Homemade doner kebab - famous

High quality meat and fresh vegetables with the special sauce, cooked at the right temperature, makes a good kebab.

Turkish dish of oven spit roasted lamb Pilic kebab - fillet of chicken breast, charcoal grilled, topped with fried onions and peppers Tavuk kebab - chicken off the bone, rolled and skewered with onions and peppers, charcoal grilled

Ibrahim Dogus, Centre for Turkey Studies

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M

Y

CM

MY

CY

MY

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Sarsons Trade Advert_Artwork_OL.pdf

1

28/11/14

14:57

TAKE STOCK

RECIPES

Deniz Dikgoz, chef and proprietor of Turkish Delight in Manchester, shares two of his popular, tantalising dishes.

Turkish Delight Special Chicken Makes 4

Imam Bayildi (Stuffed Aubergine) Serves 4

INGREDIENTS 2 medium aubergines, cut in half and scored inside 3 large onions, thinly sliced 3 green peppers, thinly sliced 4 pieces of garlic, sliced 1 tsp salt 1/2 tsp black pepper Pinch chilli powder Pinch sugar 1/2 tsp ground cumin 1 small tin chopped tomatoes 2 tbsp tomato purée 2 tomatoes, cut into quarters

METHOD 1. Cook the onions, peppers and garlic in a drizzle of oil until soft, then add the chopped tomatoes and cook for a further 5 minutes

2. Add the salt, chilli, black pepper, cumin and sugar and cook for a further 10 minutes

3. Deep fry the aubergines until cooked and place on a strainer to get rid of the

INGREDIENTS

METHOD

8 chicken thighs, with bone and skin off

1. Blitz the garlic and vegetable oil until fine,

and add the sauce, spreading it evenl.

2 tbsp tomato purée

add the tomato purée and blitz

Place the tomatoes on top and bake in

4 pieces of garlic

2. In a bowl, mix the chicken, salt , pepper, chilli

oven on highest setting and cook until

1 tsp oregano

excess oil, then place onto a baking tray

and cumin, then add the blended tomato and

the tomatoes on top brown

1/2 tsp black pepper

rub mixture into the chicken

4. Leave to cool

Pinch chilli powder

3. BBQ or pan fry the chicken until cooked

1 tsp salt 4 tbsp vegetable oil 1 tsp ground cumin powder

Serve with long grain rice and thick natural yoghurt 13

Served hot or cold, add a drizzle of olive oil

takestockmagazine.com

For recipes using these products, visit www.maggi.co.uk/professional MAGGI® Gravy I Mix creates authentic, great tasting gravies

MAGGI® Rich & Rustic made with sun ripened tomatoes

Serving suggestion

• Range is Responsibility Deal Salt compliant • Vegetarian gravy also has no added MSG Variant Original Vegetarian Original Golden

Pack size 2 x 1.7kg 2 x 2kg 2 x 2kg

Yield per pack 26 litres 26 litres 30 litres

Great tasting instant MAGGI® Mashed Potato

Serving suggestion

• Premium dehydrated mash potato flakes • Responsibility Deal salt compliant • Hot and cold application • Quick and easy to prepare

• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs , • Perfect with pasta, as pizza topping, in stews and casseroles use as salsa, in curries • Gluten free, responsibility deal salt compliant, no added MSG • Available in 800g and 3kg tin

MAGGI® Coconut Milk Powder, made from the

Serving suggestion

• Premium dehydrated coconut milk powder • Dissolves easily once dispersed into water/sauce • Ideal to use in curries, soups, sauces, desserts and drinks • 1kg pack yield makes 5 litres of coconut milk

TAKE STOCK

RECIPES

Food On-The-Go The eating out market is booming. And thanks to a change in eating habits, food onthe-go has become an established part of the British diet. Here, Take Stock looks at some ideas to help your business benefit from the change in the nation’s eating habits.

Keep it healthy

Sweet treats

Food to go can be good for you - and that’s what customers want, according to Allegra

According to market researchers NPD

Foodservice. Nutritionally-balanced dishes that fit into a healthy lifestyle is a growing

Group, these days customers rarely eat

priority so provide delicious options.

three set meals a day and instead are increasingly grazing on snack items.

Get inspired

Small, takeaway portions ideal for a

Make your menu stand out with influences from different cuisines. Take inspiration

lunch, mid-afternoon snack or a dessert

from street food - these talented vendors specialise in homemade, tasty treats from

are a great idea.

around the world, including British favourites.

INGREDIENTS

Falafel Flatbread with Salsa Dressing

FALAFEL 800g tinned chickpeas, rinsed, drained and dried

Serves 10 400 calories per serving

10g garlic, chopped 5g vegetable bouillon 10g flat leaf parsley, chopped 1 tbsp Moroccan spice mix 50g plain flour 10ml sunflower oil

METHOD 1 Blitz all ingredients except sunflower oil and bread and shape into 10 patties

2 Fry for 3 minutes each side

INGREDIENTS SALSA 400g MAGGI rich & rustic tomato sauce 1 garlic clove, crushed 100g banana shallot, finely diced 100g cucumber, de-seeded, finely diced 100g orange bell pepper, finely diced 1 tsp smoked paprika

METHOD 1 Mix all ingredients, and season to taste

To serve put one warm falafel in a toasted pitta with a generous serving of salsa and green salad 15

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A Food Revolution Great, affordable food served from a van or a stall at markets, festivals and events is now taking the UK by storm...

The street food revolution is a global phenomenon and this year is set to be a bumper one for the UK. A firm favourite in London, it’s now a growing trend around the country.

Street food in the UK has doubled in size every year for the past four years.

The Nationwide Caterers Association (NCASS) said they have had almost 700 new businesses sign up with them since January 2014 and they now have close to 2,000 traders working.

“The street food industry in the UK is growing faster than anyone could have predicted,” says Mark Laurie, director at NCASS. “It’s passionate people making great quality and affordable food for everyone to sample. This is an upward trend, and certainly no fad.”

The appeal

food traders are actively seeking to avoid

Street food has successfully made the art of dining out move from fussy to unfussy. Not only does it allow everybody to taste global cuisine in an affordable, unpretentious setting, it is homemade produce made by skilled, enthusiastic people. It is one of the most affordable and low-risk ways to start your own business, helps to re-energise under-utilised and possibly unloved urban spaces, creates jobs and brings people together.

There is a move within the industry to work together to re-use any waste that is created at festivals and events and NCASS is working closely with FareShare South West and A Greener Festival to pilot a new scheme.

Allergy friendly The allergen legislation, which came into force last December, requires all businesses to provide allergy information to customers on food sold unpacked.

Nationwide trend Street food first took off in London, but now it’s reaching the masses outside the capital in cities and towns including: Birmingham, Newcastle, Tiverton, Frome and Blackpool. But it’s Leeds’ forward thinking ‘Trinity Effect’ – five traders taking residency in the shopping centre for one month – that has got other nationwide shopping centres hoping to follow suit.

Street traders make their own food so they know exactly what ingredients they have used and in turn, they can tell and show their customers.

Handmade happiness Leeds-based Market Wraps has been trading for four years, with a regular spot at Leeds Farmers Market. Owner and trained chef Carl Denning, along with his members of staff, pride themselves on delivering something just a little bit

Waste not, want not A shocking 3.9 million tonnes of food is wasted every year by the food and drink industry. It is estimated that 10% of this waste is fit for consumption, enough food for 800 million meals, according to FareShare. In contrast, many street takestockmagazine.com

waste and only cook what they need.

16

special on the streets of Yorkshire. Their previous menu included wraps filled with everything from curry to spinach, but they now concentrate solely on their pulled pork wrap. “Instead of having several items that are going to be good, we wanted to have one item that is amazing,” said Carl.

Photo: NCASS

TAKE STOCK

RECIPES

Pulled Pork with Sweet Slaw

By Carl Denning at Market Wraps

Boned and rolled will feed about 8

the pork skin about 1cm deep all over

INGREDIENTS

film and leave overnight

5kg quality pork shoulder, boned (ideally get the pork seperate to the rolled fat) Sweet slaw - 3 carrot, 1 large onion, 1 red cabbage, mayo (half of a jar),

work full time

Streetfood

has doubled

every year since 2010

3/4

of traders

operate

1 unit

with a sharp knife, wrap in heatproof cling

3 The next day place the meat (still in cling flim) onto an oven tray, with half an inch of water, and cover in foil. Cook at

Flatbreads

60% of traders

2 Massage the rub into the meat, score

2 tbsp sugar, pinch fennel seeds

120ºC for 8 hours (or until ready)

4 Leave to cool and then pull the meat 5 When ready to eat, heat in a dry non- stick pan and add some of the rub for extra taste

METHOD 1 Smoke the shoulder for 2 hours – if you don’t have a smoker, buy some smoke liquid and inject or spray a small amount (4 squirts of liquid smoke, or rub a tablespoon) into the meat

Served in his mum’s handmade flatbread, accompanied by their own sauces, everything on the stand is homemade using local ingredients.

TO SERVE 1 Put a handful of pork in a flatbread 2 Serve with a nice sweet slaw and BBQ sauce on the side

Where Some examples of traders in the UK: • Exeter Innovations Street Food, Guildhall shopping Centre, Exeter

Carl says there is nothing better than seeing their customers reaction. “We get so much back from their feedback, and we know that if they like it then they’ll be back for more!”

• Treacle Market, Market Place, Macclesfield • Stockbridge Market, Saunders Street, Edinburgh • Piccadilly Street Food Market, Manchester • Eat Street, Food Market, Regent Court

I think it’s the aroma that gets them to the queue, and once they are in it, they see us creating their dish and can see exactly what is going in.

Shopping Centre, Leamington Spa, Warwickshire • Cranleigh Market, Village Way Car Park, Surrey

Carl Denning, Market Wraps

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We

Grill

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18

Simon Salt Simon Salt, 30, is the new chef-patron of the White Bull, in Gisburn, Ribble Valley. A former quarter-finalist on MasterChef: The Professionals, he was previously Lancashire Young Chef of the Year, North West Young Chef of the Year, Gordon Ramsay Scholar finalist, and an apprentice at the Michelin-starred Northcote Manor, Lancashire.

What brought you to the White Bull?

at The Ledbury and Martin Berasategui in San Sebastián.

Meeting people like Mark Askew and Gordon Ramsey inspired

It had always been my ambition to have my own place.

me, but so did a broad range from all over the world. I’ve picked

When The White Bull came up it stuck out for me. I’m from

up things from a lot of people so I couldn’t single out just one.

Oswaldtwistle, so I wanted a village pub in Lancashire, and I used to go there when I was a lad. It had a tired but nice character and always felt like the heart of the community,

When did your love of food begin?

so after it had been closed for a year it seemed the perfect

I liked food from an early age. As well as offering to help Mum

opportunity to bring it back to life. It’s got four areas; the snug

make tea, we ate out a lot, and when we did I never ordered a

(a drinking area for locals), a dining area, a private dining room

child’s meal. Even at the age of seven I knew I wanted a steak

that seats up to 14 and the function room that holds 140 people.

over fish fingers and would even order it myself - medium rare!

It can cater for every situation.

And when I was 15 I figured out I wanted to be a chef, because I was the only boy in my home economics class! I struggled

What’s the menu?

academically, but thrived when it came to cooking. I loved it.

I was adamant about providing dishes of different cost and a burger and fish and chips, but then we have a specials board

What advice would you give to a young, ambitious chef?

that you can have something a bit more fine dining - like lobster

Soak up as much as you can from chefs you respect. Be

or venison. Fresh, local and seasonal products are extremely

prepared to work long and unsociable hours and, starting from

important to me. I want to use local produce to feed local

when you first start training, expect not to have a social life for

people. I wouldn’t call my food gastro or fine dining: it is what

at least five years! Try and get an apprenticeship somewhere

it is. We aren’t pretentious. You can get a burger or something

good that has an excellent reputation and are prepared to train

fancier with a gel or a foam. I’m offering the two options and

you. You have got to constantly eat, sleep and drink food.

style to suit every occasion. I wanted staples on the menu, like

not singling myself out as one or the other.

Favourite restaurant in the UK?

Do you have a children’s menu?

There are too many to name just one! But, in London, I’d have to say The Ledbury in Notting Hill. Brett Graham is fantastic and

No. Everything I make I’ll do in a small portion of. I knew what

in my eyes one of the best chefs in the UK. Obviously, you can’t

I wanted at that age and I believe children need to be taught

beat Nigel Howarth. He is the man of the north west without a

about good, nutritional food. Customers love it because they

shadow of a doubt. And in the Lake District L’Enclumes serves

want their children to be eating what they’re eating, and they

simple, beautifully tasty food.

are trying food they never thought they would - and enjoying it.

Do you think restaurants outside of London can compete?

What’s your signature dish?

I don’t have one. I don’t use expensive cuts because anyone can cook with an expensive cut. I like braising and slow cooking

The Ribble Valley is one of the strongest areas in the country

- for me its more about the flavour than the presentation.

outside of London for food. You can’t beat the views and the

Presentation plays a massive part but flavour is absolute key to

northern hospitality. Places like Northcote and the Freemason’s

me, and using local produce is important.

in Wiswell match London and give it a run for its money.

London chefs have been using north west products for a long time, there is a lot of good stuff grown in Lancashire that is

Who has been your biggest influence?

shipped to London.

There are a lot of chefs who I look up to and have helped me throughout my career; from lecturers at college to Brett Graham

19

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50P PER 1150s

PROMOTIONAL PACK PRODUCED IS DONATED TO COMIC RELIEF

packs l a n io t o m o r p o w t Buy your im la c o t s 0 5 1 1 s ip t of PG

Product

case size

PG 1 Cup Tea Bags

1150s

DO YOUR BIT FOR RED NOSE DAY for FREE fundraising tools visit ufs.teatips.co.uk

Terms and Conditions Open to bona fide UK catering establishments and their employees aged 18+. Employees must seek their employer’s permission. Prizes subject to availability whilst stocks last. To claim a PG tips Red Nose Day Monkey send two tokens on side of promotional 1150 pack, providing name, address, DOB and telephone number to PG tips Red Nose Day Climbing Monkey, PO Box 7557, Derby, DE1 0NP. Closing date for receipt of entries: 23:59 (GMT) 13th April 2015. Up to 10 Monkeys per catering establishment only. For full terms and conditions see www.unileverfoodsolutions.co.uk/teapromotion Licensed by Comic Relief Ltd, a subsidiary of Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland). © Comic Relief, all rights reserved.

Doing Your Bit If you feel like being charitable and doing something worthwhile for a good cause, then perhaps 2015 is the year.

Comic Relief is back on 13 March. The

but for which many people elsewhere

charitable event, held every two years,

need help in order to preserve their

helps raise money to tackle poverty and

quality of life.”

social injustice in the UK and across the world. Monkey, the face of PG tips, has

Marketing assistant Emma Down and

partnered with the charity and is urging

trading controller Hilary Nithsdale

the foodservice industry to help them

embarked on a five-day trip to Africa, to

to make £1 million for Red Nose Day by

see for themselves how the charity, which

buying PG tips 1150 packs.

supports activities in more than 680 villages and 10 schools, has changed lives.

For each pack, UFS will donate 50p to Comic Relief and operators can claim

“It was a real eye opener for both Hilary

a free, limited edition climbing Monkey

and I,” admitted Emma. “However, it was

with every two promotional packs

vital that we truly understood how the

purchased. Fundraising kits are also

Zambian people live and how the money

has to be tidy and free from refuse and

available for operators to download

Today’s has raised helps them.”

waste. They also have to have a pestle

from the UFS website to help them raise

stand as well as a latrine.

money and let customers know they

The pair visited the villages Llalamupa

serve PG tips.

and Mongu to see first-hand how

“It is all well and good hosting charity

families have benefitted from new water

dinners and events, but at Today’s we are

pumps and wells.

all passionate about giving something

Emma Quinn, UFS category manager for tea, said: “We’re excited to be backing

back, particularly to children, so it’s

Monkey’s mission. Comic Relief is a

“We went on a roller coaster of emotions,”

important we see the impact of what we

fantastic charity that makes a difference

admits Hilary, who witnessed the despair

do for ourselves,” added Emma.

to the lives of people all over the

in the villages that did not have water

world. There’s plenty of great reasons

and met children who walked 10km in

for operators to sell PG tips – a brand

35 degree heat to go to school. “We saw

consumers love and trust – but now

the self-esteem that clean water can bring;

we’ve given operators one more with our

clean clothes, clean bodies, clean children,

pledge to donate 50p per pack to this

crops, drinking water, saving time not

great cause.”

having to walk to fetch clean water. We

Visit www.ufs.com for more information

saw the pride in the villages that had passed the assessments and either had or

Meanwhile, our very own Today’s Group

were getting the water pump.”

has a charitable foundation which

Safe water and sanitation is something we take for granted in the UK, but for which many people elsewhere need help in order to preserve their quality of life.

supports Village Water, a charity set up

Before the Zambian Team at Village

to provide safe water and sanitation for

Water install a pump, the chosen village

village communities in rural Zambia.

has to pass a Village Assessment. This

Bill Laird, managing director at Today’s

means that each household must have

said: “Safe water and sanitation is

hand washing facilities (a tippy tap), a

Tweet us your charity events and

something we take for granted in the UK,

toilet and a dish rack and the village

efforts and we’ll give you a mention.

21

Bill Laird, Today’s Group

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Feed Your Eyes Our Twitter followers have done it agian, sending us dozens of photos of dishes they’ve created. The quality and range of submissions continue to dazzle and impress us.

As always, it was a tough job whittling them down to the top five for each course.

Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes.

1

2

3

4

5

Starters

3. Robbie Lorraine @Robbie_lorraine

1. Zoltan Szabo @zoltan_sz

4. Wesley watts @wezwatts

6. Bjorn Moen @thehartinn

Senior head chef at Cameron House, Loch Lomond “Cailles aux raisins” with celeriac, spiced sourdough, sauternes & vinegar sauce

Head chef at the Post Box, Perth - Hand dived scallops, confit guinea fowl croquet, celeriac and apple

Head chef and owner of the Hart Inn, Hartland, Devon - Three little pigs; celeriac, pea shoots, apple gel, black pud, belly and prosciutto crisp

2. Tom Mackins @ChefTomMackins

5. Jack Day @ChefJackDay

7. Matt Noonan @dirtyworm35mm

Head chef at the Llawnroc Hotel, Cornwall Scallops with textured of cauliflower, pickled raisins and crispy ham

Culinary director of Xclusive Hospitality and Xclusive Christmas Parties, Leicester - Hot smoked salmon, celeriac, coriander, mayonnaise and beetroot

Head chef at the Boathouse hotel in Hythe, Southampton - Wild bass, celeriac, oyster mushroom, prosciutto, butternut squash

takestockmagazine.com

Executive chef at Grazing Events, London Lobster ravioli and pickled fennel

22

Mains

6

7

8

9

11

13

12

14

8. Phil Dixon @phildix

10

15

Desserts

13. Leon Justin Sharp @Chef_LeonJSharp

9. Adam Church @churchyboy22

11 Chris Turnbull @chefchris86

14. John Grabecki @ John_Grabecki

Head chef at Franks Steak, Northampton - Beef three ways, fillet, liver & shin, glazed vegetables & beef reduction

Head pastry chef at The Kitchin, Edinburgh Warm choc financier, bitter ganache and an espresso ice cream

Head chef, BNY Mellon Blackfriars - Sticky toffee pudding

10. Neil Ferguson @neilfergie

12 Simon Martin @EI_Barto B

15. Tom Lawson @Lawson_chef

Sous chef at Killarney Park, Co Kerry, Ireland - Lamb rack, smoked potato, confit garlic, pea puree, bacon jus

Head chef at Kippings, Wheathampstead Black Forest gateaux

Head chef and co-owner of Rafters Restaurant, Sheffield - White chocolate and banana parfait, rum and caramelised banana ice cream

Head chef at Langshott Manor, Gatwick, Surrey Venison with red fruit mustard and smoked potato

23

Chef de partie at Millenium Madejski, Reading Muscovado parfait with raspberry, lemon and vanilla

takestockmagazine.com

The Winners Tom Mackins

Winner STARTERS

@ChefTomMackins

Head chef at the Llawnroc Hotel, Cornwall Scallops with textured of cauliflower, pickled raisins and crispy ham

Bjorn Moen

Winner MAINS

@thehartinn

Head chef and owner of the Hart Inn, Hartland, Devon - Three little pigs; celeriac, pea shoots, apple gel, black pud, belly and prosciutto crisp

John Grabecki

Winner DESSERTS

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24

@John_Grabecki

Head chef, BNY Mellon, Blackfriars - Sticky toffee pudding

TAKE STOCK

PATISSERIE

Welcome to Take Stock’s regular patisserie section!

SPONSORED BY

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.

Enjoy!

25

takestockmagazine.com

Professional Pastry Chefs tell us they prefer Tate & Lyle Caster and Icing Sugar*

www.sugarandsyrup.com * Based on research carried out by MMR Research Worldwide for Tate & Lyle Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed, 68% used Tate & Lyle’s Caster and Icing sugars for baking.

PURE

. CONSISTENT . QUALITY

TAKE STOCK

PATISSERIE

Easter is particularly popular and our busiest time for families after Christmas.

Easter Delights

Paul Williams, Celtic Manor Resort

For caterers, Easter is second only to Christmas when it comes to a high customer turnover. As the only weekend with two bank holidays and falling in the middle of the school holidays, Easter can be a lucrative opportunity.

Last April, Greene King Leisure

homemade hot cross buns in their

Tracker found that the average British

afternoon tea, they have arranged

household leisure spend increased 8%

specific accommodation packages just

to £215 due to the Easter weekend

for the holiday plus a ‘Gourmet to Go’

and spending on eating and drinking

package where the hotel’s chefs will

out experienced double digit-growth

create a gourmet Easter lunch that

compared to the previous month.

can be taken away, or enjoyed within the hotel.

Paul Williams, PR manager for Celtic Manor Resort in Newport, Wales says;

Little touches

“We’re a year round hotel that attracts

Easter is predominantly about

families throughout the calendar, but

chocolate, but you can create any

Easter is particularly popular and our

sweet and tasty treat to mark the

busiest time for families after Christmas.”

occasion. From a courtesy mini-

Generates future profit

egg with every tea purchased or a chick-decorated cupcake with every

Having an Easter event will make you

glass of pop, little touches will entice

stand out as a venue to return to after

customers in. Big, lavish, or expensive,

the holiday. The Eagle and Child in

needn’t be the case; something simple

Ramsbottom put on a community

and thoughtful can be just as effective.

event last year, which included a barbecue and face painting. “It was

Easter may be only two days for some,

a great success with many locals

but for families with school children it’s

visiting us,” says owner Glen Duckett .

two weeks - a perfect opportunity to

“Whilst we made profit on the day we

get their business. Things like putting

also benefited later on as the event

out more colouring books for the

encouraged them to visit again.”

young ones, making sure you have an up-to-date kid-friendly menu or

Be different Easter egg hunts or bonnet parades are still popular and pull in the crowds,

even even checking your WiFi works properly means you are catering to the needs of families.

but why not think outside the box to attract even more trade? Celtic Manor

To give you some inspiration, two

Resort is running an extensive Easter

chefs have shared their recipes, which

programme. Not only do they feature

they feel are perfect for the occasion.

27

takestockmagazine.com

Rhubarb Crumble Tarts

by Tom Kitchin, chef & proprietor, The Kitchin, Edinburgh

Makes 4 Photo: Laura Edwards

INGREDIENTS

METHOD

TO ASSEMBLE

PASTRY

1 Put the rhubarb into a heavy-based

1 Roll out the pastry to a 3-4mm thickness

250g plain flour, plus extra for dusting

saucepan with the sugar, orange zest and juice

and use to line 4 individual flan tins (7.5cm in

50g icing sugar

2 Bring to a simmer, lower the heat and cook

diameter and 2.5cm deep)

150g unsalted butter, in pieces

gently for 10-15 minutes

2 Refrigerate for 15 minutes before baking at

1 free range medium egg

180°C/Gas 4

1 free range medium egg yolk,

INGREDIENTS

3 Line the pastry cases with baking parchment

lightly beaten

METHOD

CRUMBLE TOPPING 250g plain flour 200g cold unsalted butter, in pieces

processor. Add the butter and pulse until

200g soft light brown sugar

breadcrumbs. Add the whole egg and pulse

75g rolled oats (or oatmeal)

until the dough comes together

Few drops pink food colouring

2 Knead, and flatten into a round

Lemon thyme or shredded mint

3 Wrap in cling film and chill for 30 minutes

to finish (optional)

RHUBARB FILLING 6 rhubarb stalks – de-strung, cut into 1cm lengths 180g sugar, or to taste 1 orange juiced and zest finely grated

takestockmagazine.com

10 minutes, then remove the paper and beans and bake for a further 10 minutes

Pinch sea salt

1 Sift the flour and icing sugar into a food

INGREDIENTS

and add a layer of baking beans. Blind bake for

4 Remove the paper and beans and brush the inside of the hot pastry cases with the beaten egg yolk to seal. Set aside on a wire rack

5 Scatter the crumble on a baking tray and bake for 6-8 minutes

TO FINISH

METHOD

1 Warm the rhubarb compote, if necessary,

1 Sift the flour and salt into a bowl. Add the

and use to fill the tart cases

butter until the mixture resembles coarse

2 Scatter the crumble evenly over the surface.

crumbs. Stir in the brown sugar, oats and a

Sprinkle with herbs or leave plain

little food colouring

2 Cover and chill for 20 minutes

28

Serve with a scoop of vanilla ice cream or pouring cream

TAKE STOCK

PATISSERIE

This is perfect for the transition from the last colds of winter to the more mediocre suns of spring! It’s got a rich white chocolate cream with a fresh and crisp raspberry sorbet; perfect to make in batches for families at Easter.

‘Swiss Roll’ Genoise Sponge with Raspberry and White Chocolate Creme Patissiere

by Simon Martin, head chef at Kippings, Wheathampstead, Harpenden

Makes 8

INGREDIENTS

METHOD

METHOD

GENOISE SPONGE

1 Whisk the egg yolks with the sugar until light

1 Bring all the ingredients to the boil

150g icing sugar

and thick, then add the flour

and simmer for 2-3 minutes

150g ground almonds

2 Bring the milk and vanilla pods to a simmer

2 Blend and cool

3 eggs

and remove, pour over the egg and sugar

90g egg yolks

mixture and return to the heat

INGREDIENTS

275g egg whites

3 Bring to a simmer and use a spatula to

110g caster sugar

ensure mix is evenly rotated and thickened

RASPBERRY SORBET

120g plain flour

after 2 minutes

METHOD 1 Whisk the eggs and yolks, then whisk in icing

4 Fold in the chocolate and cool using a covering of cling film

5 Finish with the raspberry purée

sugar and almonds until pale

500g raspberries 100g caster sugar 15ml lemon juice

METHOD 1 Put the raspberries and sugar in a bowl,

2 Whisk the egg whites and caster sugar to

INGREDIENTS

form a meringue

WHITE CHOCOLATE POWDER

simmering water for 2 hours

50g melted white chocolate

2 Drain, add lemon juice and chill. Churn

100g tapioca maltodextrose

the mixture in a sorbet maker and transfer

3 Mix the two, fold in the flour and bake for 6 minutes at 180ºC

cover in cling film and place over a pan of

to the freezer

INGREDIENTS

METHOD

WHITE CHOCOLATE AND RASPBERRY CREME PATISSERIE

mixture

1 Whisk the the ingredients into a crumb-like

TO FINISH 1 Cut the genoise base into 8 equal squares

500ml full fat milk

and pipe the creme patisserie onto one edge

2 tbsp cornflour

INGREDIENTS

75g sugar

RASPBERRY AND STRAWBERRY COULIS

crumbs so that each edge is straight

50g raspberries

2 Lay the white chocolate crumb opposite and

50g strawberries

pipe the coulis where necessary

50g water

To serve, scatter frozen raspberries over the top of the chocolate crumb and add a scoop of raspberry sorbet

1 whole egg 2 egg yolks 1 pod vanilla seeds 50g white chocolate, melted

and spread across. Roll up and trim any excess

50g sugar 1/2 lemon juice

29

takestockmagazine.com

TAKE STOCK

PATISSERIE

Sweet Sensation Thanks to its sweet, thick formula, condensed milk is a pleasure to bake with. This essential and versatile ingredient can be used in just about any sweet dish, and is traditionally used in banoffee pie, millionaire’s shortbread and toffee icing. It is a must in a professional kitchen.

Storage

How it’s made

·S tore in a cool, dark place

Condensed milk is cow’s milk with the water removed and sugar added. It is tinned

· Turn the tins upside down every

and can last for years without refrigeration if unopened - a bonus for kitchens

few weeks as the milk solids settle

pushed for fridge space. The sugars and proteins in condensed milk help it to brown

at the bottom

and mellow as it cooks, and it grows thick and chewy if boiled with a little sugar.

When mixed with acidic ingredients it thickens naturally without requiring heat. It’s perfect for puddings, bar cookies and refrigerated desserts.

Honeycomb Ice Cream

By Carol Jackson, freelance chef www.fodderforfoodies.com

·K eep refrigerated once opened and use within five to seven days · Don’t freeze

Preparation time: 30 mins

condensed milk. Continue to whisk until thick and holding its shape

Makes 1 litre

7. Fold in the honeycomb pieces, plus any crumbs

INGREDIENTS 75g caster sugar

8. Scrape into a freezer container/recycled ice

2 tbsp clear honey

cream tub, label and date

1 tsp bicarbonate of soda

9. Place in the freezer overnight

500ml whipping cream, chilled

10. Serve by itself or as an accompaniment to

1 tin (397ml) sweet condensed milk

a hot dessert

METHOD 1. Put the sugar and syrup into a pan and cook over low heat until the sugar melts

2. Increase to a boil until the caramel is midgolden colour

3. Turn off the heat and sieve in bicarbonate of soda. Stir until frothy - do not over mix

4. Scrape out onto a flat baking tray with a magic mat or parchment paper. Do not spread.

Leave to cool

5. Put into a freezer bag or bowl and bash with a rolling pin, leaving some pieces quite chunky

6. Whip the cream until floppy and add the

31

The condensed milk whips well with the cream, adds just the right amount of sweetness and the finished product has the silky smooth texture of ice cream, without having to use an ice cream machine. takestockmagazine.com

277 cups in

Delight your staff and colleagues with barista style instant coffee.

A tasteful blend of instant coffee and 5% finely ground roast coffee beans, giving you a full bodied, enticing aroma and an irresistible layer of velvety coffee crema.

Simply add water and stir.

NESCAFÉ® AZERA® Americano, Latte and Cappuccino sachets now available.

NESCAFÉ® AZERA® Americano, Latte and Cappuccino sachets now available.

every tin

50

cups in every box

Finding the Perfect Partner Choosing the right wholesaler is a big deal.

It’s a relationship that has a direct impact on your business and how successful you are. Take Stock spoke to Tracy Faulkner from research and consulting firm, him!, about how to find the perfect wholesale partner.

The amount of support and added

“In fact, 54% of caterers who use a depot

value your wholesaler gives you is also

are doing so to ‘top up’ – buying products

important.

outside of their main weekly order.”

Research shows that whilst 62% of

Bargain hunt

buyers work from a precise shopping

Everyone loves a bargain and a fifth

list, 38% are keen to know about

of caterers will go out of their way to find

new products and are willing to try

a good deal - but how good is it really?

something different. A good wholesaler

“It is really important to weigh up all

will have informed sales teams who

aspects,” says Tracy. “Yes, it may be a good

know what’s available and give you

deal, but what additional cost is there in

professional advice.

fuel and time out of your business?”

Keeping in touch

Wholesale performance

Good communication is also a must.

Research by him! revealed that when

“You need to consider, when choosing

The perfect partner will keep you

it came to ‘overall relationship’ Today’s

a wholesaler, which one is best suited

informed and let you know what’s

wholesalers scored 8.1 out of 10 - points

to your business needs and first and

happening on a regular basis - via

above its closest competitor which

foremost which option is best for you;

email, telephone contact and/or regular

scored 7.9. See how Today’s wholesalers

a delivery service or a cash and carry,”

promotional literature. Almost 80% of

performed in detail below:

said Tracy. “The main points you have

buyers say this directly influences their

to consider are; how much stock you

purchasing decisions.

Today’s

Wholesale Industry Average

Product availability

9.23

9.1

Value for money

8.9

8.4

Range

9.1

8.9

Customer service

9.4

9.4

Quality of own label

8.9

8.6

are likely to order (delivered services may have a minimum order level), are

Inspiration is key! Foodservice is on the

you able to hold much stock, whether

constant look out for something new

your business requires high levels of

- him! research reveals that over a third

fresh produce, can you take time out of

of buyers want to be given menu ideas.

your business, do you have the means to

That’s one reason why every issue of

transport stock yourself.”

Today’s Take Stock is packed with recipes and suggestions.

According to research by him!, when it comes to choosing a wholesaler, caterers

Delivery options

are influenced by:

A delivery service offered once or twice

· Reliability (46%) · Value for money (38%)

a week is vital - 73% of caterers made it a priority even if they also used a cash and carry. “Even if the delivered route is the

· Availability of stock (25%)

way to go, the majority of caterers will still

All scores out of 10.

· Delivery times (20%)

use a cash and carry depot,” adds Tracy.

Source: him! Wholesale programme 2014

33

takestockmagazine.com

I Do...I Do….

After decades of decline, weddings in the UK are back on the rise according to The Office of National Statistics. The overall wedding market is worth £10 billion according to hitched.co.uk, with the average couple predicted to spend £2,210 on food and drink this year.

Whether you’re a small or large venue, a restaurant or a pub, you can take a slice of the lucrative wedding market.

Year of the ‘Romantic Luxe’ A-list celebrity weddings are a big inspiration this year, and ‘Romantic Luxe’ is set to be a key trend. Luxury is paramount with opulent flowers, champagne fountains and elegant dining. The Wedding Community has said that jam jars, soft pastels, birdcages and bunting are out, in favour of The Great Gatsby and Downton Abbeyinspired art deco decadence.

Colour and flower trends Pantone’s top colour picks for 2015 weddings are ‘En Plein Air’, which in English means ‘in the open air.’ Soft and muted hues are set to be big with Aquamarine dominating together

takestockmagazine.com

34

with Lucite green and toasted almond.

Pantone also predicts that Glacier Grey will be massive – a colour they say works for the bride and groom and is unobtrusive, contrasting with and enhancing the other key wedding colours for 2015. In keeping with the ‘Romantic Luxe’ theme, flowers are set to take centre stage and be very grand. An abundance of hydrangeas, hyacinths and orchids in creamy pastels are expected to be popular.

Food trends Couples are looking for elegant dining.

Every dish should be beautifully presented and ready to eat, and service discreet, attentive and efficient (just like Carson in Downton Abbey!). The Wedding Community predicts classics

friendly atmosphere, at the fraction of the cost of an extravagant country hotel.

If you’re a pub contemplating hosting

Average cost

weddings, you could also apply for a license to hold civil ceremonies. In many

£36,000

ways weddings are not only profitable but easier to organise than you might think, as Tom Martin of the White Swan in London explains. “It’s actually easier

with 96 guests

to host a wedding than a normal night at the pub. You know exactly how many

(www.hitched.co.uk)

people are coming, what they’ll be eating and what wine they’ll be drinking.

I’d definitely recommend it to other landlords. You’re guaranteed a specific income on that day, and it’s likely to be above what you’d usually make. People are happy at weddings so they tend to spend more on drinks.”

like quail egg royale canapes will return, replacing trendy fusion or quirky options.

The wedding breakfast will feature classic English dishes – with starters such as Gravadlax, mains of duck breasts with blackcurrants and gooseberry fool for dessert. The Wedding Community predicts classic English ingredients will dominate each season with rhubarb, asparagus and jersey royals in spring and rabbit, venison and pheasant in winter.

August is the most popular month (www.ons.gov.uk)

Foreign influences

Covering all bases

Engagements abroad have risen sharply

According to confetti.com, 19% of

according to the Office for National

weddings are held in hotels. Mitton Hall

Statistic and some couples are inspired

is a country hotel in Lancashire that

by a foreign influence to shape their

caters for all types of weddings – from

wedding theme. Italian weddings, for

small and intimate receptions to grand

instance, feature up to 15 courses, so

affairs! For large weddings, the hotel

if you have the resources, why not

can accommodate 200 guests for the

offer it as an option? Or, instead of the

wedding reception and 400 guests for

traditional wedding cake why not go

the evening reception. They’ve recently

French and offer a pièce montée?

added a stunning conservatory for ceremonies and provide accommodation

Small reaps big profits Pubs are a cost effective option for many couples. The Great Country Pubs association supports them as a great venue because it allows for atmospheric surroundings in the beautiful English countryside, with great food and a

35

with 18 bedrooms. To cater for smaller weddings, they have a number of dedicated, private rooms, allowing for most intimate gatherings.

See page 47 in Cheers to learn how champagne and sparkling wine can complement the occasion.

takestockmagazine.com

LESSON #58

SC JOHNSON AD

THE SC JOHNSON PROFESSIONAL HERITAGE OF CLEAN For these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. By choosing SC Johnson Professional, you’ll be bringing the same quality and history of expertise you’ve come to expect from the SC Johnson family, with the professional strength you need.

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

Spot the difference!

Unilever Food Solu tions are giving away a case of PG tips and a toy Monkey to 10 lucky winners. All you have to do to be in wi th a chance of winning is spot the 7 differences between the 2 monkey images.

Email your answers to tracy@takestockmagazine.com

by Friday 13th March to be in the draw

GOOD LUCK Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland. Monkey TM & Š Comic Relief Ltd. 2015 Open to UK bona fide caterers and chefs aged 18+ who subscribe to Take Stock magazine. To enter email the 7 spot the difference answers to tracy@takestockmagazine.com. Closing date: 23:59 (GMT) 13th March 2015. Internet access required.

Prizes: 10x 1 case of PG tips and 1 PG tips Comic Relief Monkey. See www.ufs.com/takestockterms for full terms.

Big Boys TOYS

THE RIGHT TEMPERATURE T

he SuperFast Thermapen has made it easier than ever to avoid cross-contamination in your kitchen.

Available in four colour-coded models, each is printed with a specific food type to allow you to identify quickly which thermometer should be used. Claimed to be faster and more accurate than any other cooking thermometor on the market, the Thermapen takes the guesswork out of cooking, giving a reading in less than

We scoured the Hospitality Show at the NEC in Birmingham to bring you what is hot right now...

three seconds. www.thermapen.co.uk

HEALTHY FRYING W

ho knew frying could be healthy? Well, thanks to a new oil-free fryer it can be! Caterers looking for

a way to serve chips and other fried favourites like onion rings, chicken nuggets or breaded mozzarella - with less oil, now can, thanks to the new LightFry. The oven, available exclusively from JM Posner, cooks using steam, before a stream of hot, dry air gives a crispy surface, making the end results 40%60% lower in fat. Asides from the obvious health benefits, LightFry offers cost reduction and reduces safety risks. No need to install a sophisticated kitchen ventilation or a fat separator either, as the LightFry only needs an extraction hood or canopy (kitchen extract duct 2A). With a basket capacity of up to 2.5kg, it can cook 16kg fries per hour, which is comparable to many standard deep fat fryers.

For more information visit www.jmposner.co.uk or call 01923 220805.

takestockmagazine.com

38

SQUEEZING GOT STYLISH E

picurio has made lemon squeezing simple and stylish with it’s individual squeezers. Not only is

it a perfect tabletop accessory that fits into elegant surroundings, and a must for fine dining, it’s lightweight and durable. The practical and economical squeezer allows your guests to season their food easily, without messy, sticky fingers or unwanted pips. It creates twice as much juice compared to squeezing by hand and the controlled pour stops drips. Perfect to use on a range of food from fish to pancakes, and hot lemon drinks as well. The lemon squeezers can even be engraved with your business name giving them a personal touch. Made using a food safe transparent acrylic, the squeezers are industrial dishwasher safe. www.lemon-squeezers.co.uk

CHOC GETS HOT A

time and cost effective heated chocolate

WHIP IT UP

sprayer was one of the top ten star products at

the Hospitality Show. The hotCHOC LM3 has been launched by KREBS and sprays a mixture of 50%

hip up desire for desserts with the new Amigo automatic cream

W

chocolate and 50% cocoa butter at a temperature range

whipping machine from DCA. Satisfy discerning customers by

of 25°C-35°C/82°F-95°F, and can also be used with

offering them fresh whipped cream as the perfect complement to

different materials and temperatures such as cocoa

their dessert or hot drink. The Amigo delivers a high quality, low-

butters, glaze or other low viscosity materials. Fitted

cost solution with no mess or wastage, is extremely user-friendly

with an insulation sleeve, the 40W power settings and

to operate and simple to clean. DCA is the sole UK business partner

nozzle and piston sizes enable a thin layer of ingredient

of the world-renowned Sanomat, German manufacturers of best in

to be sprayed, with minimum overspray or noise. The

class cream whipping machines. The Amigo is ideally suited for use in

purpose built, hand-held, electric sprayer can be used

restaurants, coffee shops and ice cream parlours. DCA has a range of

for final coverings, prepping moulds, speckling pralines

machines for all situations.

or adding decoration.

39

takestockmagazine.com

Light and crispy texture 94 calories per pack

N .1 O

*

Stock up today!

*600 nat rep sample, adult snackers Dec 14 TNS

THE

T A E O T N U F SNACK !

TAKE STOCK

Cheers CHEERS

WELCOME TO TAKE STOCK’S DRINKS SECTION

In this issue Swifties

42

A Taste for Everyone

47

Pressing News

51

Wine Report

52

Swifties March - April

Vickery Cocktails Velvet Personalised Diageo has been looking at how

personalisation of drinks can be used in clubs,

The Wine Fusion have

pubs and bars to attract younger consumers.

just announced the UK launch of Vickery Riesling,

They’ve identified a growing interest in

- created by award winning

personalisation – with ideas like individual

‘old master of Australian

serving trays with components of a cocktail

Riesling’ John Vickery, and

that can be self-assembled at the table.

renown wine maker Phil Lehmann.

Especially useful to drive spirit sales, the idea taps into the trend for customers to photograph, tag and share their experiences on social media – great exposure for both the drink and venue!

The 2014 Watervale Riesling celebrates a blend of fruits from the Brazel and Castine vineyards in Clare Valley, South Australia and has been heralded by wine experts as one to watch in the 2015 independent sector.

St Patrick’s Day - Tuesday

Find out more at www.thewinefusion.com

The celebration gets bigger each year,

Belvedere Vodka

with festivals and parades across the

Detox January is long gone, but

UK, including in London, Birmingham

interest in healthy living and reducing

and Manchester, on the weekend before

sugar intake continues apace.

17th March

and on the day itself.

Belvedere Vodka’s ‘Drink, Eat, Live’ initiative recognises this – offering

Don’t forget to stock up and promote

bartenders access to a whole archive

all things Irish – including plenty of

of cocktails developed by their head

Jameson - the no.1 best selling Irish

of Mixology and Spirit Creation,

whiskey, with a 75% market share.

Claire Smith.

www.jamesonwhiskey.com

Find out more at www.belvederevodka.com

takestockmagazine.com

42

TAKE STOCK

CHEERS

Dates for your Diary

15 Mar

LONDON DRINKER Beer & Cider Festival

15-18 Apr

12-14 Mar

LEEDS Beer, Cider & Perry Festival

39TH NEWCASTLE 11-13 Mar

Beer & Cider Festival

6-12 Apr

10-13 Mar

Sporting Events 10-13 Mar CHELTENHAM FESTIVAL

05 Mar FOOTBALL

12 Apr CRICKET

Gold Cup 13th March

Scottish Cup Final

County Championship Season

15 Mar FORMULA ONE

06-12 Apr GOLF

18 Apr SNOOKER

Start of the season, ends 28th Nov

Masters

World Championships, ends 4th May

28 Mar HORSE RACING

11 Apr BOAT RACE

26 Apr RUNNING

Dubai World Cup

Womens & Mens

London Marathon

05-08 Mar WIGAN

12-14 Mar LEEDS

26-29 Mar BURTON

Beer Festival CAMRA

Beer, Cider & Perry Festival

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06-08 Mar BROMLEY MAD MARCH

19-22 Mar SUSSEX

28-29 Mar NORTH SUSSEX

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11-15 Mar LEICESTER

20-22 Mar WINCHESTER

23-26 Apr BEXLEY

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11-13 Mar LONDON DRINKER

10-12 Apr GUISBOROUGH

24-26 Apr COVENTRY

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12-14 Mar BRISTOL

15-18 Apr 39TH NEWCASTLE

24-26 Apr GLOUCESTER

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Festivals

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w o n p u k Stoc a e T e c I n o with Lipta with 79% share!

ice te !

• UK’s No.1 orth $4bn w is d n a r b the Lipton , y ll a it b lo G • double dig e e s o t d e t projec • Ice tea is xt 5 years e n e h t in growth 7.14 a 52 we 5.

e Te share of Ic rage, Value Total Cove ch 2014 n ar se M el d Ni Lt : Source Canedean

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Perfect Peru

Looking for something different? Get in some Pisco!

Developed in Peru by 16th century Spanish settlers, Pisco is a distilled brandy spirit produced initially in the coastal area just south of the capital Lima and now to a lesser extent in some areas of Chile. It’s bang on trend, tapping into the rapidly expanding Peruvian food scene.

Serve as a shot, in a tumbler neat over ice or mix in a cocktail, you can keep it traditional with Pisco Sour or the latest refreshing, summer drink, Chilcano.

Chilcano INGREDIENTS

Pisco Sour

1 measure of Pisco Puro Quebranta 1/2 measure of lime juice, fresh Few drops Angostura bitters Splash ginger ale

METHOD 1 Pour ingredients with handful of ice cubes into a long tall pre-chilled tumbler

2 Top with ginger ale, slice of lime and a stemmed cherry, and stir to mix

INGREDIENTS 1 measure of freshly squeezed lime juice 1 measure of egg white (fresh) 1 measure of sugar syrup 3 to 4 measures Pisco Puro Quebranta Splash Angostura bitters

METHOD 1 Shake ingredients in a cocktail shaker with a handful of crushed ice

2 Pour into a chilled tumbler in three parts: 70%, 20% and then the last 10% (the foam)

3 Finish with few drops of Angostura bitters

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GREAT CHEFS ADORE IT “ Speyside Glenlivet gives me the exceptional purity I trust to complement the flavours I’ve worked so hard to create.”

MICHEL ROUX Jr. Maître Cuisinier de France & MD at Michelin two star Le Gavroche

Sourced from the highest naturally occuring spring on the Crown estate of Glenlivet. Prized by the most select establishments for its unusually low, balanced mineral content.

Perfectly STILL and Lightly SPARKLING are available in understated 330ml, 500ml and 750ml glass bottles.

IT’S THE UK’S NO.1 CHOICE* STOCK UP AND START SMILING AT YOUR SALES FIGURES • More people buy Highland Spring than any other bottled water brand in the UK** • Pure spring water drawn from protected organic land in Scotland • Sophisticated and premium bottle design, perfect for on trade occasions

*Zenith International UK Bottled Water Report 2014, plain **Kantar Worldpanel 52 w/e 14.09.14

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A Taste for Everyone It was Coco Chanel who famously said “I only drink champagne on two occasions. When I am in love and when I am not.”

It’s been over 40 years since she died – in which time champagne has been joined by a whole host of sparkling wines from all over the world - often drunk to toast a special occasion or wedding, but always with pleasure. Here’s Take Stock’s guide to the most popular options.

Champagne A word sometimes erroneously used to describe any sort of fizzy wine, but actually a specific region of France, centred upon Reims, east of Paris and the only geographical area allowed to use the ‘champagne’ descriptive for their wines.

Champagne itself can be made from three grapes – white chardonnay, pinot noir and pinot meunier – the latter two, somewhat surprisingly, being red skinned grapes.

Because up to three different grapes can be used, champagnes can have distinctly different tastes or ‘house” styles. Actual blends are generally a closely guarded secret, but sometimes a wine is described as ‘blanc de blancs’ which means only white grapes have been used, whilst ‘blancs de noirs’ tells you the champagne is made from the red skinned varieties.

The process of creating champagne – the méthode champenoise – is well documented. Suffice to say it is both complicated and labour intensive – which goes some way to explaining why the finished product is not cheap…but that’s part of the attraction!

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Champagne also has the distinct

Italian sparkling wines were astis and

bottle-fermented lambrusco for quality,

advantage of offering something to suit

lambruscos, joined now by Franciacorto

and have one of the sweeter varieties

everyone’s palate. Like a super dry taste?

and prosecco sparklers.

as a superb accompaniment to

Look for Brut Nature or Brut Zero. Then

chocolate desserts.

moving up the scale of sweetness you

Asti

have Extra Brut; Brut; Extra-Sec; Sec

Hailing from the Asti region in Piedmont,

The Franciacorta region is home to most

(medium dry); Demi-Sec and sweetest of

asti is made from the moscato grape,

of Italy’s sparkling wine production,

all - Doux. So, a taste for everyone.

giving it a slightly sweet taste. Production

mainly using chardonnay and pinot

costs are reduced by use of the Charmat

bianco grapes. Wines carrying the DOCG

As the use of the word champagne is

method, where secondary fermentation

label have no more than 15% pinot nero

strictly controlled, French producers

takes place in large tanks, with the finished

grape and will have been aged on their

outside of the area have adopted different

wine being bottled under pressure.

lees for between 18 and 30 months.

they make. Two examples to look out for

Asti is normally lower in alcohol level

Cava

are:

than champagne, with the moscato

Made in exactly the same way as

d’asti ‘frizzante’ even less.

champagne, cava is Spain’s favourite

terms to describe the sparkling wines

Crémant - wines from eight AOC areas that are produced within strict guidelines, using the same methods as in champagne.

Vouvray - hailing from the Loire Valley, Vouvray wines are typically made from the chenin blanc grape and can offer brilliant value.

sparkling wine.

Lambrusco Mention lambrusco and many people

Most of Spain’s production comes from

will immediately think of cheap, red

the Catalan region – where the main

fizzy wine. This is a shame, as there are

grape varieties of macabeo, parellada,

growers in the Emilia-Romagne region

xarel-lo and of course chardonnay thrive.

of Italy who use the lambrusco grape

These grapes contribute to a slightly

to produce some really high quality red,

less complex taste than champagne,

white and rosé sparklers.

but standards are getting better, yearby-year. Production costs are kept

The French are justifiably proud of their sparkling wines, but to a true Italian, there is no need to leave their shores.

Historically, by far the best known

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Because of the wide range available –

down through the use of greater levels

there are at least 13 different lambrusco

of mechanisation, so there are some

grape varieties for example - you need

excellent value wines available to the

to talk to your wholesaler. Look for a

on-trade.

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Prosecco Often thought of as an affordable alternative to champagne, prosecco’s keen pricing comes about through use of the Charmat tank method. Made in and around the town of Valdobbiadene from the prosecco grape, the wine can be found in both spumante (fully sparkling) and frizzante (lightly sparkling) forms. There are also varying degrees of sweetness - Brut (driest), Extra Dry, or Dry (sweetest).

In 2014 the UK was the top export market for prosecco, with some on-trade operations selling it ‘on tap’ rather than from a bottle. This has prompted Italian makers to take legal action in an attempt

New Kids on the Block

to enforce a 2009 European law that stipulated prosecco could only be served from glass bottles.

Ask your wholesaler for advice.

Sekt

The different types of sparkling wine have, traditionally been European. But times are changing...

USA

1826, it is in the last 30 years that

California has been producing

Sekt is the German word for sparkling

sparkling wine since 1892 – pioneers

wine and is used to describe fizz from

being the Korbel brothers who

both there and Austria.

brought the méthode champenoise across with them from Bohemia.

The vast majority of sekt is produced using the tank method, though some

Some of the world’s most famous

traditionally produced wines are made.

champagne houses now have

German producers tend to favour

wineries in the region, including Moët

riesling and pinot blanc grapes, Austrian’s

et Chandon, Tattinger, Mumm and

often going for grüner veltliner and

Louis Roederer.

welschriesling.

Australian wine producers have established themselves as masters at making high quality sparkling wines.

Predominantly based in Victoria and Tasmania, quality has been driven by both the willingness to embrace new techniques (e.g. screw caps) and investment by and cooperation with French champagne houses, including Moët and Roederer.

South Africa

Most Australian sparking wines use

Around 90% of sekt is made at least

Wines made using traditional

partially with imported grapes. If you

champagne methods carry the label

chardonnay and pinot noir, but in recent

want a wine made with just German

MCC – Methode Cap Classique.

grapes, look for the label Deutscher Sekt

Grapes are predominantly chenin

or Sekt b.A.

blanc and sauvignon blanc, though these are now being joined by chardonnay and pinot noir. Because of the climate, most SA wines have a fruity taste.

the classic grape combinations of years there have been new offerings, including the red sparkling shiraz.

U.K. English sparkling wine is growing enormously in both popularity and quality. Indeed, English wineries are now regularly winning

If you’re looking for an unusual addition to your wine list, try and find one of the red sparkling pinotages now being produced.

international awards - taking on and beating competition from French champagne houses.

This improvement has seen sales on

Australia

English sparkling wine grow – one

Whilst the history of Australian

rise in just the past year – so definitely

sparkling wine goes back to around

worth considering for your wine list!

supermarket chain reporting a 32%

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THE

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Discover

Pressing News

Peach and Elderflower new

Stella Artois

Cidre

• Fruit cider The popularity of cider continues to grow, driven in part is now the fastest growing cider by innovations aimed at both craft cider loverscategory and*the – and Stella Artois Cidre 18-30 market. Take Stock looks into some of the latest boasts the highest penetration developments: of any other in the

category at 8%.**

Modern Twists Hot on the heels of their new look and taste Old Rascal cider, Thatchers have launched two entirely new ciders.

Thatchers Somerset Haze is a 4.5%ABV cloudy cider, made with Discovery, Gala, Falstaff and Jonagold apples – aimed at drinkers wanting an authentic sweet cloudy cider taste with lower alcohol content.

Billed as the only red apple cider in the category, Thatchers Red has a slightly lower ABV (4%), is made with Jonagold and Katy apples and is aimed at

• Having both ranked in Cider category of the 2013 International

theon topthis, mostCarling trending Brewing Awards. Building

flavours for new beverage

British Ciderlaunches launched a in the UK, both

Cherry flavoured variety lastPeach Stella Artois Cidre Cidre Elderfl year and forand 2015 have justower

are highly desirable for shoppers.

announced Orchard***Fruits - cider with a peach and apricot flavour.

The whole Carling British Cider portfolio - including

Stellar Stella !

Stock up today.

AB InBev have just announced two new supported this year with a Orchard Fruit - will be

£5m+ advertising campaign, Please drink responsibly. © 2015 AB InBev UK Limited, all rights reserved.

including TV and digital.

INB0652_1c_Cidre_NPD_Ad_A4.indd 1

Amberdown

Re-launched in 2014, Today’s ownlabel Amberdown Cider continues to give retailers the opportunity

Marketing support for

burgeoning cider market,

throughout the year and Thatchers have continued their food matching strategy by launching new recipes, including a Pulled Chicken Burger for Haze and a

to capitalise on the and make a POR of at least 25%.

Two varieties are available - Amberdown

Chicken Tikka Kebab for Red.

Dry Amber (5% ABV) in

Carling British Cider

Amberdown White in 1,

Since its launch, it has made quite a name for itself, winning Gold in the

2 & 3 litre bottles and 2 & 3 litre bottles at 7.5% ABV.

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- peach and elderflower.

*IRI **Kantar Worldwide Worldpanel Purchase data ***Turf analysis

the 18-24 year old market.

the on-trade will occur

additions to their Stella Artois Cidre range

ELEMENT: A4 AD SIZE: 210 X 297 MM FLAT: 210 X 297 MM

Having seen their Raspberry Cidre DATE: 06.02.15

06/02/2015 12:04

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attract £7.2m of sales in the 6 months after it’s May 2014 launch, the two new variants directly tap into the demand for fruit ciders - the fastest growing cider category according to IRI research.

A Stella spokesman says “Since it’s launch, one million people have purchased Stella Artois Cidre Raspberry, so we’re delighted to bring even more fresh flavours to the market.”

According to Turf analysis, both new varieties have ranked in the top most trending flavours for new beverage launches in the UK - so stock up now!

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Wine Report

That’s because long before Europe’s winemakers were picking their grapes, producers south of the equator were tasting their 2014 vintages.

Australia One has only to overlay a map of Europe on Australia to see how enormous this country is. Australia: 7,706,168 sq km Europe: 3,483,066 sq km. Small wonder then that Australia produces such a wonderful range of great tasting wines – many of which are firm favourites with UK drinkers. Jo Burnett of wine specialists Negociants (www.negociants. com) has good news for these fans, reporting that 2014 quality is excellent.

“We specialise in Australian wines, and across the country there are some really fabulous wines to add to your lists,” Jo explains.

“From where Australian wine really started – the Barossa Valley – look no further than Yalumba’s Patchwork Barossa Shiraz or Bush Vine Grenache.

“Then, for those wanting a superb Riesling, I’d recommend Yalumba’s Eden Valley Viognier or our Pewsey Vale Riesling. We’ve also got some excellent value wines from award winning Jim Barry Wines, including their Lodge Hill Riesling and Shiraz’s.

Geography is a wonderful thing. In the last issue of Take Stock we looked at predictions for 2014 European wines, but when it comes to the Southern Hemisphere, we already know!

“The Riverland area of Western Australia produces their equivalent to Bordeaux, and I’d strongly recommend looking at the Vasse Felix Chardonnay, Cabernet Sauvignon and Sauvignon Blanc Semillon wines we have.

“And last, but by no means least, there are South Australian / Murray River wines.

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From where Australian wine really started – the Barossa Valley – look no further than Yalumba’s Patchwork Barossa Shiraz

“This is the home of our Oxford Landing

In addition our Mud House wines have

range, wines that offer great value for

benefitted from Vintage 2014’s early

money and instant customer recognition

flavour development with resulting

– Oxford Landing Sauvignon Blanc being

wine showing balanced fruit acids and

the UK’s best selling Australian Sauvignon

intense mouth-watering flavours thanks

Blanc.

to plenty of sunshine hours. Our popular Marlborough Sauvignon Blanc and

Jo Burnett, Negociants

“It’s also where Yalumba Y Series Shiraz

Central Otago Pinot Noir are particular

is produced– a big mouthful of Australia

highlights from 2014.”

with soft juicy tannins and a moreish “The growing season for Sauvignon Blanc

finish. Delicious!”

has been fantastic, the Lower Wairau And all this positive news is echoed by

Valley in Marlborough held its acidity

Darren Mackay of Treasury Wine Estates.

with good intensity and salty structure” commented Ben Glover, Mud House

“2014 was a great year for our growers.

Group Winemaker.

Just try either the Bilyara Chardonnay or Bilyara Shiraz from our award winning Wolf Blass range to see what I mean!”

New Zealand Growers in the Nelson, Central Otago, Marlborough and Waipara regions saw a bumper 2014 harvest of good quality fruit, thanks to mild spring and summer weather. So prolific was growth that many producers had to thin bunches to allow ripening, but this rigorous attention to detail paid off with resulting wines showing fantastic fruit flavours.

Accolade Wines New Zealand expert Deborah Zbinden confirms this good news.

“We had a good year resulting in high quality wines across a number of aromatic whites such as Pinot Gris and Riesling as well as our core Sauvignon Blanc and Pinot Noir wines.

“On-trade customers looking for great quality New Zealand wines need look no further than our Waipara Hills range with the Pinot Noir and Chardonnay being particular standouts from the 2014 vintage as well as some delicious lifted tropical fruit flavours for our best-selling Sauvignon Blanc.

We had a good year resulting in high quality wines across a number of aromatic whites...

Deborah Zbinden, Accolade Wines

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white wine grapes. Red wine producers

Shiraz and Malbec blend.”

had to rush to get the harvest in before

Some great tasting wines!

heavy rain in late March – but have been rewarded with an outstanding harvest.

South America & Chile Faith Knight of Chilean wine producers

Accolade Wines have been supplying

Concha y Toro, waxes lyrical.

South African wines to the on-trade for years and their expert Bryonie Grieveson

“Chile is a country of remarkable features.

is upbeat about the burgeoning demand

With the Atacama Desert in the north,

for South African wines.

the Andes Mountains in the east, glaciers in the south and the Pacific Ocean to

South Africa

“Our on-trade customers have long

the west, its landscape is breathtakingly

been supporters of our Kumala range,

beautiful and truly unique. Just as Chile’s

especially Colombard Chardonnay and

geography is diverse, so are its wines and

Cabernet Shiraz.

whatever your preference, Chile boasts a lip-smackingly great selection of styles

South African vintners must be happy

“What we’re now seeing is a move to

at the moment, as their 2014 wines

wider listings of South African wines –

are being described as ‘remarkable’

Fish Hoek Chenin Blanc and Pinotage

“Chilean wines to watch in 2015 include

and ‘exceptional’.

being examples. We’re also thrilled with

the excellent quality and great value

the interest in our Flagstone range, where

ranges from Casillero del Diablo and

A cold wet winter and early season rain

we have the ‘Free Run’ Sauvignon Blanc

Sunrise. Add Concha y Toro’s Trivento

saw ground-level moisture levels high –

and ‘Dark Horse’ Shiraz, plus the ‘Noon

Reserve Malbec to your wine list too – a

helping growth, and a warm dry February

Gun’ blend of Chenin, Sauvignon and

wonderful wine from Malbec’s heartland

aided grape ripening, especially with

Viognier, and ‘Longitude’s Cabernet,

Mendoza.”

ranging from easy drinking to fine wines.

CAPITALISE ON THE MASSIVE SUCCESS OF SOUTH AMERICA WITHIN THE ON-TRADE • Excellent quality, great value varietals • Concha y Toro – World’s Most Admired Wine Brand 2011, 2012 & 2013 • Screwcap for by-the-glass speedy service TO REQUEST YOUR FREE POS KIT, PLEASE CALL 0845 5196 298

WWW.CYT-UK.COM | INFO@CYT-UK.COM

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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 servered their favourite one.

So stocking a wider range will mean more happy customers.† 74% of consumers prefer an iconic glass bottle of Coca-Cola when offered at the same price as post-mix or similar.†

Add a slice of fresh lemon to complete the perfect serve

*My Coke includes Coca-Cola, Diet Coke and Coca-Cola Zero Zero. †Source: Evolution Insights Aug 2014. ©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coca-Cola Zero, the Dynamic Ribbon Device and the Contour Bottle are registered trade marks of The Coca-Cola Company.

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