Take Stock Magazine - September/October 2013 by the fabl

SEPTEMBER/OCTOBER - £3.00

Your TAKE STOCK magazine

SEPT/OCT

2013

We Grill

Lisa Faulkner

Booming Buffets Take our Tech-savvy Test Deck your

Halls

CHAMPIONING INDEPENDENT BRITISH CATERING

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome... The heatwave is a distant memory as the air feels chillier and the darker nights are creeping in. So, what better way to embrace the change

and you can read all about it, and them, in

of season than with an issue packed with

our special report!

Tweet us @TakeStockMag

delicious recipes, fabulous features and stunning photography.

It seems as if the worlds of technology and food are becoming more intimately

Iconic on the outside. Loved on the inside.

Our feature on cheaper cuts gives you

acquainted, and in Big Boys Toys you can

some hearty recipes perfect for the cooler

read about the businesses that are taking full

temperatures, and in foraging, we focus on

advantage of the tech revolution. Afterwards,

blackberries which are bursting onto the

you can take our tech-savvy test to see how

scene at this time of year.

up to speed you are.

It may only be Autumn, but before we know it

And finally, we had the pleasure of grilling

the silly season will be upon us. To make sure

Lisa Faulkner. The successful actress is now

you’re prepared, we’ve put together the best

wooing her audience with her culinary talent

decoration tips to make sure your premises

and literary skills with the publication of her

prove popular over the festive season.

second cook book.

In our regular Perfect Patisserie section we

So with plenty to get your teeth into, tuck

share some scrumptious sweet treats and

in - I’m off to put the heating on!

this issue’s Feed Your Eyes awards contenders will seduce your eyes with the array of

For more information visit www.cokepubandbar.co.uk Coca-Cola, Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. *AC Nielsen Total Coverage MAT October 2012. **CCE Research Survey data 02/12/2012. :739 respondents

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

delicious dishes on display. In July, we attended the Skills for Chefs conference in Sheffield. We were honoured

The famous curves. The unmistakable taste. It could only be Coke. 73% of consumers prefer their favourite soft drink (it’s the UK’s No.1*) in the icon bottle.* And then poured into a branded glass with lots of ice and a slice of lemon.** Make sure you have big stocks. It’s the shape of sales to come.

Enjoy the read...

Cover shot courtesy of Chris Terry

to be in the presence of so many top chefs

Editor Mags Walker

Photography Kat Weatherill

News and Features Tracy Johnson Sarah Hardy Rebecca Cooper Julie Frankland Victoria McNeill Louise French Leah Sandamas

Art Director Richard Smith Digital Director Martin Kersey Brand Liaison David Jackson Social Media Miles Sharples

Take stock magazine 03

Contents 17

Food and Drink

Every Issue

Meat & Poultry Special:

Calendar

Everything but the squeal

Foraging - Berry Heaven Perfect Patisserie:

Super Sweet

It's in the Mix

12 - 15

The Stock Market - What's New We Grill - Lisa Faulkner

8 - 11 22 - 23

Feed Your Eyes

25 - 28

The Stock Exchange - Deep Clean

47 - 49

Big Boys Toys - Dining Digitally

50 - 53

17 29 - 35

A Perfect Partnership Cake and Tea 35

Spice up your Life!

04 Take stock magazine

Ginger Cheer 37 43

Recipes

Features

Food for Thought

6-7

Chicken Liver Parfait

13 15

Booming Buffets

18 - 19

Braised Duck Hearts with Crispy Rice

The Price is Right

20 - 21

Maple Banana Compote with Ginger Ice Cream 32

Cooking up a Storm

38 - 39

Chocolate Eclair Cake 34

Deck your Halls

40 - 41

How tech-savvy is your business?

44 - 46

Take stock magazine 05

Calendar 7 7-15 Sep

Sep

www.specialityandfinefoodfairs.co.uk

7-9

Oct

British Roast Dinner Week

The Restaurant Show - Earls Court 2

www.meatopia.co.uk

www.thecheeseweb.com

www.unileverfoodsolutions.co.uk/ promotions/roast_dinner

www.therestaurantshow.co.uk

7-13

10-13

London Cocktail Week

Falmouth Oyster Festival

Oct

Sept

This year, previous award winners have been invited to create four different themed bar spaces.

Oct

A celebration of all Cornish seafood with everything from a boat race to an oyster shucking competition.

www.diffordsguide.com/ London-Cocktail-Week

www.falmouthoysterfestival.co.uk

www.restaurantandbardesignawards.com

16-22

Sep

24-26 26 -27

Sep

The UKâ&#x20AC;&#x2122;s largest out-of-home exhibition

the LUNCH! TRADE SHOW London

dedicated to the entire leisure industry.

06 Take stock magazine

12-13

14-20

British Food Fortnight

RumFest - Nantwich

National Chocolate Week

www.lovebritishfood.co.uk

www.nationalcupcakeweek.co.uk

www.liw.co.uk

21 -6 Sep

National Cupcake Week

Leisure Industry Week NEC Birmingham

Oct

British Cheese Week

Restaurant and Bar Design Awards, London

Speciality and Fine Food Fair, London Olympia

30 -6 Sep

Sep

Meatopia - Tobacco Dock, London

8-10

SEPT - OCT

www.lunchshow.co.uk

Oct

www.rumfest.co.uk

Oct

www.chocolateweek.co.uk

Oct

British Summer Time ENDS

Oct

Know of an event which should be in our calendar? Get in touch by emailing editor@takestockmagazine.com

Halloween Take stock magazine 07

The Stock Market:

What’s new for Sept & Oct

Gluten-free cakes

his year, The Handmade Cake

vegetarians and sufferers of Coeliac disease.

Company is celebrating both its

They have a shelf life of 21 days and can

30th birthday and the introduction

be stored frozen for up to 12 months.

of its first gluten-free cakes. The independent bakery company from Berkshire has launched four new gluten-free flavours which include Caramel Heaven,

For more information visit: www.handmadecake.co.uk or speak to Dennis Edwards.

Chocolate Brownie, Katie's Fruity Cereal Bar and Raspberry and Almond Slice. The cakes are part of the packaged cakes, slices, and bars range which have become

modified ingredients or hydrogenated fats. They are UK tested and approved for

Take it away encourage traffic into your establishment.

ice cream for kids: Tractor Ted's Yummy

Offering a secure and convenient option to

Chocolate Ice Cream.

take away food and an option to take home

The ice cream is made from 60% fresh

leftover food will also tick boxes with families

organic milk produced by the cows on

and those with limited time for their sit

Marshfield farm, and it doesn’t contain

down meals.

is always an added bonus for parents when choosing a dessert for their kids. The farm in Wiltshire has been making ice

uni have created new flat bottom

The new paper take-away bags are made

take-away bags to help you to fulfill

to a good size to fit many different types of

the needs of on-the-go eaters

portions, and are available in brown or white.

and families.

They have been designed with a flat bottom

cream for 25 years and tries to use local

Fast lifestyles and limited time is dictating

to make transport easier with fewer spills,

produce as much as possible.

more and more the lifestyle choices of

they are also recyclable, which will satisfy

consumers- including how they eat. It is

many consumers' ethical standing.

For more information visit:

becoming crucial to have take-out or food

www.marshfield-icecream.co.uk or your

to go variants to offer your customers so

wholesaler at www.charles-saunders.com

as to cater to these trends and continue to

08 Take stock magazine

Visit www.cherizena.co.uk for more

It is already their most popular limited

Fruity revival G

edition blend.

and continues to promote the drink

information.

lobal Brands is keeping the revival of retro alco-pop,

Hooch well and truly alive with

two more flavours added to the range,

The coffee comes in a variety

create an extremely smooth chocolate

any artificial flavours or preservatives, which

add a more personal touch this Christmas.

- and started to take orders for - their limited

customers and Christmas shoppers this year.

flavourings or colours and no genetically

character Tractor Ted of Tractor Land to

printer on their premises, allowing you to

the ball! The family-run business have launched

and it will certainly be a favourite amongst

The cakes have no artificial preservatives,

have collaborated with the popular children’s

and other customers as they have a label

And coffee producer Cherizena is already on

special to serve up during the festive season,

not compromised.

Organic ice cream maker Marshfield Farm

creeping up on us.

specially to offer businesses something

of this fact, taste of the cakes is

has to end too. An all year round treat,

personalised packaging for retailers, cafés

and pecan nut flavours, it has been created

contamination or reliability. Regardless

coffee. Cherizena also offers the option for

the sound of jingle bells will be

with rum, hazelnut, cinnamon, vanilla, orange

bakery, there can be no question of

doesn’t mean our love of ice cream

also an option for regular or decaffeinated

summer, yet before we know it

A Colombian Excelsior medium bean blended

Baked separately in a gluten-free

he summer may be over, but that

e’ve only just said goodbye to

edition Christmas flavoured coffee.

extremely popular.

In the scoop

Prep your halls with cups of coffee

as being a perfect light, enjoyable

of sizes depending on whether

refreshment served over ice.

your preference is for bean or

Since the relaunch of Hooch Lemon

ground coffee, and there is

Brew last July, after a 10 year absence from the market, the drinks brand has seen huge growth, prompting Hooch to extend their offering. The two new

Go for M

aryland cookies are enjoyed in 1 out of 4 households across the UK*. Cookies are a certain go-to

Gooey

option for quick snacks and as indulgent treats and are great for dunking in a brew. In order to offer consumers ‘a new experience in the biscuit category’, Burton’s Biscuit Co have launched new indulgent chocolate chip cookies with a deliciously soft gooey centre from their popular Maryland brand. The cookies are available in Chocolate, Hazelnut and Triple Choc and are sure to be a favourite amongst your customers and clients as a snack option and will go nicely with afternoon tea and in breakfast and

flavours Hooch Orange and Hooch Blackcurrant, have been added to the range in response to popular demand after a social media campaign asked customers and fans of Hooch alcopops to vote for the flavours they want to see make a comeback. The retro concept has been a huge success with brand loyal consumers who remember the drink from the 1990s, as well as intriguing new generation drinkers whose love of flavoured varieties and retro products is being satisfied by the light and fruity RTDs. The 500ml bottles are available to both on and off trade sectors in crates of 12.

mini-bar snack baskets.

Visit www.globalbrands.co.uk for

For more information visit:

Visit www.burtonsbiscuits.com for more

more information.

www.duni.com/uk/for-your-business

information. *Source: Kantar Research

Take stock magazine 09

Foodservice best sellers to

GROW your biscuit sales...

The Stock Market:

What else is new

Connect with your clients A

s an independent business, you will

your revenue. You will be able to manage

certainly find that you have to

your online promotions directly, giving you

dedicate a lot of your time to

greater control and feedback.

maximising direct booking and increasing

With the new tools you will be able to analyse

your revenue. TripAdvisor have launched an

advertising results and encourage more user

efficient platform to make obtaining these

reviews, which is what will help increase

objectives easier for you.

your TripAdvisor rating and increase your

The new platform, TripAdvisor Connect will

engagement with potential customers. This

Code Product

Size

allow independent businesses to access

highly-anticipated launch is scheduled to

13563

CADBURY MINI FINGER PORTION

5x22g 110g x 8

the features that have originally only been

happen between September and December.

available to chains and major online travel

8853

LYONS DIGESTIVE

400g x 12

9136

ROYAL EDINBURGH THICK 250g x 24 FINGER S/BREAD CTN

123533

TripAdvisor’s Business Listings or become a subscriber to take advantage of this exciting

2 CDU CADBURY MINI FINGERS 40g x 24 SNACK

12595

CADBURY CHOCOLATE DIGESTIVE

300g x 122

11333

CADBURY CHOCOLATE RICH TEA

300gg x 12

CADBURY CHOCOLATE SHORTCAKE

300g x 12

12263

agencies. You must already be subscribed to

For more information please visit:

The new feature will allow you to post a link

www.tripadvisor.com/TripAdvisorConnectFAQ

onto your Trip Advisor profile which will drive

or email connect@tripadvisor.com. To

traffic directly to your bookings page and

thus help to maximise your sales and boost

www.tripadvisor.co.uk/GetListedNew

Tag your tables

Great re e Prot Potential enttial • GGre arr Leading Br Brands ran nds • MMarket ar Pack Formats rm matss • VVarious For all enquiries please contact

new opportunity.

W 01253 658379

Burtons Biscuits Company, Charter Court, urt 74-78 Victoria Street Street, St Albans Albans, H Hertfordshire, ertf tf d hi AL1 3XH

burtonsbiscuits.com

All trade marks and copyright owned by Cadbury UK Ltd and used under licence

Learn to lunch

he UK's leading trade event for the food-to-go industry is back again this September for its sixth event.

The event features over 280 food, drink, packaging and equipment suppliers and also gives you an exclusive opportunity to learn from leading industry keynotes, network within the industry and discover all the current trends and new products. This year's event is to be headed up by the former Pret A Manger MD Andrew Walker who will be giving a session on 'Maximising your lunchtime opportunity'. Lunchtime has become an increasingly

ooden spoons on tables and

ordering point, allowing customers to find

lucrative sales opportunity with an increase

consumers waving their arms to

their own tables, as well as large areas

in consumers, in particular young people,

waiters may soon be a thing of

with outdoor seating and mixed dining and

who are opting to eat out more frequently.

the past thanks to Call System Technology

drinking areas.

You will be able to take away with you some

(CST) who have developed a device to ensure

The table tags are also water resistant, easy

truly valuable insights from this event which

that meals reach the right table.

to use and easily charged up whilst the

will ensure that you will continue to see your

Vuze comprises a small electronic tag, which

system itself is simple to set up and run.

sales soar.

is given to the customer upon placing their

Efficiency will be noticeably improved,

order. This interacts with a device located

guaranteeing an all round pleasant

The lunch! trade show will be held in

on each table, transmitting the customer’s

dining experience.

Islington, London over 26th-27th September.

food is ready to be served. This is ideal for

For more information please visit

For more information and to register for

establishments which operate from a central

www.call-systems.com.

the event, visit: www.lunchshow.co.uk.

location to your waiting staff when the

Take stock magazine 11

FOOD & DRINK

Meat & Poultry Special

Everything

but the squeal

value and more taste,” says Tony Reilly,

Managing Director. And the change of season is the perfect time for your customers to get their chops around these slow-cooked, appetising meals. Not only are they more sustainable, there is far more choice to tickle our taste buds. “Cuts like pork belly and ox cheeks are more interesting to cook and have much more flavour,” says Rupert Rowley, head chef at Over the past 12 months, foodservice

Derbyshire hotel Fischers. “You can play

wholesaler Holdsworth has received requests

around with them and be more adventurous.”

ranging from pig ears, pig tails, trotters, lamb

But it takes culinary magic to produce a

tongues, sweetbreads, ox cheeks, beef bone

meal that diners will be drooling over.

marrow and even duck's feet.

“Low cost ingredients provide a higher

“We have noticed a slight increase in 'cheaper

gross profit but more often require longer

cuts' sales and the demand for creating a new

preparation time, a higher level of skill,

meat dish with less costs involved,” says David

and energy in cooking that many prime

Wood, Butchery Operations Manager. “The

cuts don't necessarily require,” adds

good old fashioned 'cheap cuts' like belly

Gordon Cartwright.

pork, shoulders of lamb or lip-smacking ox tail, are great meals on a winters day.” Scotland-based supplier Food Options has invested £150k into a 2500 square feet

Chicken Liver Parfait by Paul Foster, head chef at Tuddenham Mill

factory in Livingston and now provides fresh meat alongside its 2000 chilled, frozen and ambient products. “We've seen an increased demand for Belly

Ingredients

Pork and Feather Blade. These cuts are used by good chefs who know they get better

Chicken livers 1 kilo, soaked in milk for

Reasons to give it a go 1 Great skill to use and pass to the next generation of chefs 2 Cheaper cuts generally have greater flavour than prime cuts

24 hours and drained Butter 600g, melted Red wine 300ml, reduced to a syrup Eggs 7 Sea salt

Method n Ensure all ingredients are at room temperature.

3 Great for the profit margin

n Blend the chicken livers with the red wine and eggs, and emulsify in the butter.

Take Stock's Tips 1 Understand fully Understanding the cooking process

hen I used to watch my granny

Now, everything from the nose to the tail

for the cut you've chosen in advance

devour the parson's nose with

is cooked. In truth, every part but the squeal.

will save you making costly mistakes.

as much pleasure as a dieter

“More than ever before chefs are seeking out

Seek out dependable recipes from

demolishing a chocolate bar, I never gave

flavour and many of the cheaper cuts provide

chefs in your peer set and don't feel

to embrace the new

it a second thought - until I found out what

this in abundance,” says Gordon Cartwright

disheartened if you don't get it right

it was!

of Visionary Dining. “Historically all we ever

first time. See the introduction to new

trend of cheaper cuts

But in these tough times, we've had to revert

used to eat was the low-cost cuts, so there's

ingredients as valuable development

back to the good old days when nothing

a wonderful sense of nostalgia in enjoying

time so you can eventually get the dish

was wasted. Chefs no longer have the luxury

ingredients almost encoded into our DNA.”

right for your customers.

With the change in season, what better time

sweeping the kitchen... 12 46Take Takestock stockmagazine magazine

of using just prime cuts.

2 Prepare your prep

Decide how much of the preparation you're

going to undertake. For example, are

you going to butcher pigs' cheeks direct

from a whole pig's head, or buy the cheeks

in separately and pre-prepared?

Cheaper cuts come in a variety of formats

from the simple to the complex and they

are costed accordingly.

3 Start small Initially, why not start using cheaper

cuts as a garnish to get experience.

Try tempura of chicken oyster on a fish

dish or crispy chicken skin rendered

down into delicious crisps.

n Season with sea salt and pass through a fine sieve, pour into a lined terrine mould and bake in a water bath with the oven set to 75°C.

n Cook for around 1 hour until it has reached 56°C in the centre. It should have a steady wobble when shaken like a perfectly cooked crème brûlée.

n Remove from the oven and place into the fridge to set for 12 hours.

n When ready, remove from the mould very gently, slice and trim off the edges to serve.

Take stock magazine 13

Braised Duck Hearts with Crispy Rice 65% of people said they wanted to see roast dinners on menus throughout the week,* that’s why Knorr Gravy is excited to be sponsoring British Roast Dinner Week.

by Paul Foster, head chef at Tuddenham Mill

Claim your FREE sample sachet at www.britishroast dinnerweek.co.uk *Source: OnePoll Gravy Survey, Jan 2012 n=2,000.

Tastes than the leading competitor and gluten free UK chefs were asked to blind taste test Knorr Gravy Granules and the foodservice leading brand competitor gravy granules. They were asked to rate the taste of each product using a scale of 1-7 where 1=very poor and 7=excellent. Knorr achieved an average score of 4.6. The leading competitor received an average score of 3.4.

Serves 4

Ingredients Duck hearts 12 Elderflower heads 4 Vinegar 100ml Sugar 50g Chicken stock reduced brown 50g Butter 50g Double cream 100ml Sunflower oil 300ml

Source: Partner Research November 2011, 68 chefs.

Pine needles 50g Fennel 1 Lemon 1

For more detailed results see

www.unileverfoodsolutions.co.uk

Wild rice 50g Sunflower oil 400ml

Method n Bring the vinegar and sugar to the boil,

n Trim any sinew off the duck hearts and

add the elderflower and leave to infuse for 1

sauté in the butter until lightly golden, ensure

hour, pass the vinegar, and add the chicken

you they are kept very rare. Leave to rest for

stock and reduce to a syrup like consistency.

5 minutes.

n Blanch the pine needles in boiling water

n Bring the glaze to the boil and add the

for 20 seconds and chill in ice water. Blend into the 300ml sunflower oil until a smooth bright green oil and pass through a cloth.

n Slice the fennel lengthways and season with sea salt and a small squeeze of lemon juice. Heat the 400ml of oil to 210°C and fry the rice for 5 seconds until all popped. Drain

duck hearts. Cook for 30 seconds so they have a slightly sticky coating. Remove and dish them out evenly into the bowls, adding a little glaze, 1tsp of pine oil and 1tsp of cream to each one. Sprinkle over the crispy rice, add two slices of fennel, then finish with the chickweed.

and season with sea salt.

Sea salt Chickweed to finish

Take stock magazine 15

FORaGING

Berry heaven Autumn is drawing in, and berries are in plentiful supply and bursting with flavour.

Ambrosia is staging its biggest ever foodservice give-away with hundreds of prizes up for grabs. Winning is easy… Once you’ve purchased your Ambrosia Rice or Custard pots from your wholesaler, log on to www.premierfoodservice.co.uk/potofgold, enter your details and click to see if you’re a winner.

bundant throughout the UK,

have ample opportunity to pick and enjoy

blackberries are easy to find and

them at this time of the year. Store them in

even easier to use. Take an afternoon

the fridge - or freezer - and wash them when

to reap the bounty from the hedgerows, and

they’re ready to use, not before.

see how well this versatile fruit can work for

Ideal in a classic British dessert, such as

you. As the air begins to cool and the leaves

crumble, you can also preserve the current

start to turn, it can feel sad to say goodbye to

glut as jam or jelly to enjoy throughout

the warm summer months. However, autumn

the year.

brings its own charms, and foraging at this

Their sharp, fruity flavour also works well in

time of year can uncover some real gems.

a sauce with rich game or even as a glaze

The hedgerows are starting to groan under

for venison. Or replace traditional apple

the weight of ripening berries. These are

with blackberries to accompany roast pork.

some of the best of foraged food: sweet,

And after a hard day foraging, you can

sharp and bursting with natural flavour, you’ll

always relax with a crisp bramble cocktail

be hard pressed to find a better embodiment

- a refreshing mix of gin, lemon juice, sugar

of the rich taste of autumn. Blackberries must

syrup and blackberry served in tumbler

be some of the most common, and you’ll

filled with ice.

Get creative n Combine with feta and melon as a

refreshing salad.

n Serve as a sauce with spiced grilled

duck or pork ribs.

n Replace traditional strawberries

with blackberries for a new take on

Eton Mess.

n Add blackberries to traditional

cocktails to create a twist on a classic.

n Try a blackberry mojito or a pineapple

and blackberry sidecar.

For more information please visit: www.premierfoodservice.co.uk/potofgold @PremierFoods _ FS Competition open from 1st September – 31st October 2013. T&C’s apply. Please visit website for further information.

Take stock magazine 17

features

Sunrise to sunset Once only used at weddings and wakes, buffets are now a regular choice for the hungry diner. Mitchells & Butlers’ Crown Carveries started with an all-day roast dinner and then decided to introduce a carvery to its breakfast menu and make additional revenue from a traditionally quiet time. After a trial, the breakfast buffet proved popular and profitable and it’s now available in 90 pubs across the UK. For £2.99 customers can help themselves to a full English or Vegetarian breakfast. The company said that the buffet breakfast has enabled them to reach new guests through offering a different dining experience.

Booming

Buffets Gone are the days of soggy sausage rolls and pineapple on

a stick. Today, the buffet is bigger and better than ever before.

18 10 Take stock magazine

All-you-can-eat The Buffet Place featured in Brewer Fayre pubs have proved profitable. Whitbread rolled out the all-you-can-eat concept in 2010 and it includes a self-service counter and themed nights which include a Curry Night, Chip Shop Night and Chinese Night. Amanda Barnett from Brewers Fayre says, "The Buffet Place has been really successful in driving covers and offers a great value price point.”

Variety is the spice

Unlimited customer choice

The Red Hot World Buffet chain has

A buffet’s success is down to giving the

restaurants in seven cities throughout the

customer choice. As Red Hot World Buffet’s

UK. With kitchens dedicated to global

head chef Deepak Bahuguna explains,

cuisine, the chain proves that this popular

“There are no rules or limitations with this

style of dining isn't limited to just English

style of dining. The customer defines the

food. Their Indian kitchen whips up hundreds

experience they crave by deciding what goes

of custom-made specialities, and an

on their plate. It enables them to try new foods

eight-metre sushi counter offers a constant

or a mismatch of them all in the one place.”

supply of freshly rolled sushi. This is in

Mitchells & Butlers puts the success of its

addition to a gourmet burger counter,

breakfast buffet down to the fact that the

Italian kitchen, Thai and Chinese kitchens,

customer chooses what they want rather than

kids station and patisserie section.

having that choice made. They can build their

Director Helen Dhaliwal, who launched

own breakfast meal, just the way they want it.

the first Red Hot World Buffet venue, explains, “We revolutionised the idea of a buffet to offer freshly-cooked global cuisine at great value. We’ve painstakingly researched every element of what makes a great dining experience, from the type of food on offer to how it’s cooked, the price and the surroundings.”

The price is right

Eating establishments of all types are

The fixed cost of buffets appeals to both

adopting the self-service format and a

caterers and consumers. The majority of

dedicated high street chain concentrates

dishes can be prepared ahead and the diner

solely on this concept. So, now is the time

believes they are getting far more for their

to embrace the good old fashion spread

money. But with add ons, like drinks, it is the

and reap the rewards.

caterer who is winning.

of Advantages

a buffet:

ght options n Theme ni aff costs n Reduce st profit n High gross ities nal opportun n Promotio s service hour n Extended

Take stock magazine 19

features

The

Price is Right I

f you have ever fretted over whether your customers will stomach a price increase to

your menu then sit back and feast your eyes on what some restaurants get away with charging.

California Capitol City Dawg

Samundari Khazana

Take Stock looks at the some of the world’s most expensive dishes!

Currying Favour

Salad Days

Topping the spice list at London’s Bombay

What could be nicer at this time of year than

Brasserie is a princely curry fit for a

a good old-fashioned ham salad on your

maharajah. The wallet-busting Samundari

menu? Find £1,725, and you could raise your

Khazana (translation: seafood treasure)

game by ordering a 15lb Albarragena Jamon

curry will set you back a pricey £2,058

Iberico de Bellota from Spain. The pigs the

per portion. What makes it so expensive?

meat comes from are fed on only acorns and

Sugar Rush

It contains Devon crab, white truffle, Beluga

roots to give the ham a distinctive flavour.

A bun that breaks the bank? To provide

caviar, gold leaf, Scottish lobster coated in

It is then cured for three years before being

gamblers with an energy-boosting sugar

gold, four abalones and four quail eggs.

put in a wooden box with an apron, both

rush, Sweet Surrender at the Palazzo, Las

handmade by a Spanish tailor. Each ham

Vegas serves a £482 Decadence D’Or

comes with its own DNA certificate

cupcake. Created by Chef Olivier Dubreuil,

confirming its authenticity so there are

this is an iced bun with chocolate made

no worries over the supply chain! All this

from Venezuela’s rare Porcelana Criollo bean,

for only £116 per pound.

topped with Tahitian gold vanilla caviar and

Sky High Pie In 2005, The Fence Gate Inn in Fence, Lancashire created a gourmet steak and mushroom pie for a particularly

of Wagyu beef fillet, Chinese matsutake pound, winter black truffles and French

And finally, as pricey as liquid gold is a Albarragena Jamon Iberico de Bellota

Rothschild (a £1,119 per bottle red) and the

Dog Gone It

crust is covered in edible gold leaf. A side

If you thought hotdogs were cheap nosh,

In the Soup

water buffalo mozzarella.

Sup Up

mushrooms that cost around £257 per

of chips is extra!

gold leaf, the pizza is topped with organic

hand blown sugar fleur-de-lis.

per slice. Why? It contains £560 worth

bottles of vintage 1982 Chateau Mouton

from Piemonte. Besides truffle and 24 carat

de Remy Martin Cognac and comes in a

cost an eye-watering £9,171, or £1,145

£103 a pound. Its gravy is made with two

May - the truffle season. Truffles are flown in

edible gold flakes. It also includes Louis XII

well-heeled customer. This pricey pastry

bluefoot mushrooms, which go for around

It’s only available from October through to

think posh. The now-closed Capitol Dawg restaurant in Sacramento sold its California Capitol City Dawg (hot dog) for an upscale

A simple bowl of soup for lunch? At Kai

£94. Why? It’s a three-quarters of a pound,

Mayfair, London, a dish of its 'Buddha

18inch, all beef sausage that’s served with

Jumped Over the Wall' soup will cost

French mustard, garlic and herb mayo,

diners a pocket-lightening £108 a dish. It

sautéed shallots, mixed baby greens,

contains shark’s fin, abalone, Japanese flower

applewood smoked uncured bacon,

mushroom, sea cucumber, dried scallops,

Swedish moose cheese (it costs £129 per

chicken, hunan ham, pork and ginseng.

pound), tomato, dried cranberries, pepper

cocktail at the Playboy Club in London. The cocktail known as ‘Salvatore’s Legacy’ is a knockout £5,500 a shot and is officially recognised by the Guinness Book of World Records as the world’s most expensive. Its creator is Salvatore Calabrese, who concocted the drink from a mixture of rare booze - 1788 Clos de Griffier Vieux Cognac, 1770 Kummel Liqueur, 1860 Dubb Orange Curacao and early 20th century Angostura Bitters.

Salvatore’s Legacy

and a basil olive oil/cranberry-pear-coconut 'Buddha Jumped Over the Wall' soup

Decadence D’Or cupcake in Sweet Surrender at the Palazzo

balsamic vinaigrette in a herb focaccia roll toasted in white truffle butter. Tasty.

Pizza the Action Forget the margherita, if you want to increase your pizza margins, let Margo’s in Malta be your inspiration. It serves a white truffle and gold pizza for £1,556.

20 Take stock magazine

Take stock magazine 21

Tell us about your second book... I cook different things at different times which was the inspiration behind The Way I Cook. It's divided into chapters, such as, For Family and Friends, On Rainy Days, When the Sun is Shining...

Was this more nerve-racking than your first book? It's funny as when writing a second book there's quite a bit of pressure especially as the first did so well, but I loved writing it and I hope that people love cooking from it.

How does this differ from your first? That was a collection of recipes from my mum and friends and family. My mum passed away when I was 16 so it was influenced by my memories of her cooking as food was a big part of family life. My new one is along the same lines with explanations on why I've chosen certain recipes, but they are arranged into different chapters identified by the way I like to cook at certain times.

zone. My final three I was judged on were; goats cheese and red onion tart with thyme pastry served with red onion marmalade and a rocket salad, pan-fried monkfish with a butternut squash fondant and a dessert of almond panna cotta with poached tamarillos

Where do you like to eat out in the UK and what's your favourite restaurant abroad? When I go abroad I like to discover little restaurants but I do love Thomas Keller's

and berries.

restaurant Per Se at Columbus Circle on

Do you think there are similiarities between being an actress and a chef?

New York. There are so many in the UK but

I think they are very different disciplines. I'm still passionate about being an actor but my love of food has opened up so many new opportunities.

Have you had any cooking disasters? A few years ago I was cooking for a dinner party and making a meatball dish of Nigella's. I decided to do it in a slow cooker and it didn't cook so for some reason I put it on the hob where it then exploded!

the Fourth Floor of the Time Warner Center, I love Barrafina and the Opera Tavern.

What ingredient/product could you not live without? Marmite! I add a teaspoon to chilli, cottage pie, stocks and all sorts of things.

What is going to be the hit dish for Autumn? In terms of what I like to cook, then it will be the classics like venison, celeric and apple puree. While my comfort food is chicken-fried steak and creamed corn with mashed potato.

What's your signature dish? My family favourite is a roast dinner but I also

What's your earliest food memory? My mum cooking; hearing the knife on the chopping board and her wedding ring

Actress Lisa Faulkner was crowned Celebrity MasterChef in 2010. A mum to Billie, six, and dating John Torode, after the success of her debut book 'Recipes from my Mother to my Daughter' her second book 'The Way I Cook' is out in September...

as such, I just like to cook different dishes for the way I feel at that moment.

shaped the pastry. I've now got that glass

Who do you think is a better cook between you and John?!

rolling pin and it is my secret weapon in

John obviously! After I won MasterChef I

the art of pastry.

worked at the kitchens at Smiths of Smithfield

tinkling against her glass rolling pin as she

We Grill

love steak. I don't think I have a signature dish

to gain experience and saw how incredibly

What made you appear on MasterChef?

talented he is.

came up I thought I'd spend a couple of nice

What does your daughter like you to cook?

days filming, meeting John and Gregg and

She enjoys helping me in the kitchen and

of course cooking, which I loved. But as I got

loves food so I'm really lucky that I don't have

through each round I suddenly realised how

too much of a problem with her getting to

serious it is. They throw you in at the deep

eat. She doesn't eat chips, but although she

end and I had to cook in working restaurants,

isn't a biggest fan of fish she does like my

the Orient Express and in a Chateux in Paris.

fish cakes!

I love the series and when the opportunity

It was the most amazing experience and has opened so many doors.

What dishes helped you be crowned winner? There were so many which taught me processes, skills and of course boosted

What's your guilty pleasure? Chocolate or cheese. I love all kinds of cheese but there is one that tops the rest; a brie with truffles in which I got from Le Fromagerie for one Christmas - but I ate it before then!

The Way I Cook is out 26th September published by Simon & Schuster priced ÂŁ20. Follow Lisa on Twitter @lisafaulkner1 or log onto her website www.lisafaulkner.co.uk

my confidence as I was out of my comfort 22 34 Take stock magazine

Take stock magazine 23 35

It’s essential you don’t risk your reputation on the quality of your stock Stock is one of the cornerstones of a good kitchen. Whatever dish you are preparing, your choice of stock can make or

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.

break it. In pursuit of the perfect stock, professional chefs are turning to the specialists to recreate that elusive kitchen-made taste and performance.

Fifteen years of technical know-how and first hand chef experience have gone into developing our comprehensive range of stocks, jus, gravies and glaces.

nd here in the Take Stock office, our

Each issue, our creative team will pick the

appetites have been well and truly

starter, main and pud they would most like

whetted by a visual feast of photos,

to eat, based purely on looks.

which our Twitter followers have sent in using #FeedYourEyes.

So don’t leave your choice of stocks to chance: See what Essential Cuisine brings to the table.

Call 01606 541 490, or visit www.essentialcuisine.com for Free Samples.

The winners from the last edition were; Jan Bretschneider for her spring pea salad,

They show a colourful array of delicious

Cevat Robert Elat for his monkfish and

looking starters, mains and desserts, all

Philip Yeomans for his strawberry

created by you, our very talented readers.

mascarpone delice.

We’ve pinned the most appetising photos

If you fancy being a Feed Your Eyes champ

on our Take Stock Magazine Pinterest board

- or even winner - in the next Take Stock,

under Feed Your Eyes - Starters, Feed Your

then photograph your chosen dish which

Eyes - Mains and Feed Your Eyes - Desserts.

you believe will have us drooling with desire.

To see them, simply log on to Pinterest and

The winners’ certificates will be hand

type in Take Stock Magazine.

delivered by their local wholesalers.

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

Take stock magazine 25

The Winners Ken Harker @gastrocat81

What a stunning display of food! This dish couldn’t help but draw attention. The flowers add an extra twist of vibrancy to an already exciting starter.

Winner MAINS

Winner

STARTERS

Gavin Groombridge @GavinGrooma

It’s the perfect balance between the warming meat and bright vegetables that attracted us to this plate. Just looking at it feels satisfying.

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. In this edition we bring you a mouth-watering recipe from top pastry chef Sarah Hartnett, discover the new superfood maple syrup and look at the tasty trend of the cronut which is sweeping the nation.

Connor Carway @Chef_Carway

There’s a riot of colour in this carefully constructed dessert. It’s rich and vivid and just begs to be eaten.

28 Take stock magazine

Winner

DESSERTS

Enjoy!

SPONSORED BY

Take stock magazine 29

PATISSERIE

Super

Sweet The thought of pancakes slathered in yummy maple syrup always makes the Take Stock team drool.

o, imagine our delight when we heard that the sweet liquid has now been billed a superfood – meaning we no longer need an excuse to

eat it! Despite its high sugar content, maple syrup contains high levels of antioxidants that boost the immune system. Its characteristic earthy sweet taste comes from the raw ingredient: the sap of black and red maple trees that grow in abundance in Canada. Its antioxidant content includes compounds that

Typical uses n Replace table sugar as sweetener n Add to porridge n Gives a unique taste to tea and coffee n Used by pastry chefs to create desserts and

pastries such as maple syrup pecan plait

could help manage Type 2 diabetes, and act as an

More unusual uses

anti-cancer and anti-inflammatory agents. Described

n Add it with cinnamon to puréed cooked

by scientists in America as a ‘one-stop shop’ because of these compounds, it's also an excellent source of the trace mineral manganese and zinc.

How’s it made? The process begins with tapping (piercing) the maple tree, which allows the sap to run out freely. The fresh sap is clear, tasteless and very low in sugar. It is then boiled to evaporate the water and the concentrated syrup that’s produced has the characteristic maple flavour, colour and a sugar content of 60 per cent.

sweet potatoes

n Combine with orange juice and soy sauce as a

marinade for baked tofu or tempeh

n Treat for the kids: spread peanut butter on a piece

of whole wheat toast, top with sliced bananas and

drizzle over maple syrup

n Add to bacon at breakfast Lyle’s Golden Syrup maple flavour is now available.

Take stock magazine 31

PATISSERIE

Sarah Hartnett, head pastry chef at The Park Lane Hotel, London shares her recipe for a maple banana compote and ice cream.

It’s in the Mix We know about hybrid cars, we’ve heard mashups, we’ve even seen a liger. Well now is the time of hybrid desserts. Ginger ice cream

Ingredients

Egg yolks 120ml Granulated sugar 1 cup Salt 3g Milk 2¼ cups Whipping cream 2¼ cups Ginger 30g chopped

Method n Mix the milk, salt, chopped ginger and cream together and bring to the boil with half of the sugar. Leave to infuse for 20 minutes.

n Whisk the egg yolks and remaining half of the sugar together. Pour the milk/

Compote

Method

Ingredients

n Bring the brown sugar, maple syrup,

Bananas 5 Demerara brown sugar 45g Orange juice 1½ cups Maple syrup ½ cup Lemon juice 5ml Salt 2g Dark rum 125ml Unsalted butter 50g Pecan nuts 25g toasted, chopped Raisins optional

lemon juice, orange juice, rum and salt to the boil. n Reduce by half then add butter.

cream and ginger onto the egg yolks, and mix well.

As the ‘cronut’ continues to take the world

Piggy-back onto this hybrid trend and you

Keeping on trend through innovation will

by storm, we are gradually seeing more

could see your sales rise. A hybrid dessert

always be a hit with your customers, but

and more exciting and creative hybrids of

will be a welcomed addition to any dessert

drawing from a popular trend to create

desserts and pastries making their way to

menu and breathe new life into your offer.

something of your own will really capture

centre-shelf. Don’t let this opportunity

Now is the perfect time to begin developing

their attention. As Colin puts it, “We have

pass you by; start mixing up your recipes.

your hybrid treats; think mutated Halloween

an Italian theme, but are open to trying

If you haven’t already heard of the cronut, it’s

treats or more festive fusions in the run

interesting things. We might not make a

a crossbreed of a donut and a croissant. And

up to Christmas. Colin says, “A good way

cronut, but it might encourage us to think

customers of the Dominique Ansel Bakery

to experiment is to think about two things

about how we could adapt Italian dessert

in New York City can’t get enough. Here

you like and how they might complement

in an innovative way.”

in the UK, bakeries have begun trying

each other, rather than being wacky for

out variations of their own, such as the

wacky's sake. I love meringue and cupcakes.

‘duffin’ and the ‘townie’ developed by Bea’s

How about a cupcake with the sponge

of Bloomsbury Bakery in London. If you

hollowed out, and filled with a melon-

can’t guess, these are donuts combined

ball-sized meringue?

with muffins and brownie tarts.

You could even pipe a bit of amarena

Customers love to know that where

cherry juice in there.”

developing its offerings. The family-run bakery in Easingwold, Dough recently created something special of its own chocolate bread - brought back into

to an anglaise (82°c). Strain into a bowl

production due to popular demand.

and cool before churning.

Dough’s owner Colin Poma-Young

n Chop bananas roughly and add to the maple mixture. Cook until softened

Spoon the banana maple compote into

slightly, then add chopped pecan nuts.

a bowl, put a scoop of ginger ice cream on top and sprinkle with maple roasted pecan nuts.

Follow Dough on Twitter @DoughYork.

they eat is innovative and continuously

n Return to a clean saucepan, and cook

To serve:

Ultimately, the bottom line is: don’t get stale.

explains, “People love a fad, a trend, a craze. That's how they become trends. People want to try the exclusive new 'thing', and this, coupled with the democratisation of food and social media, means it's accessible to everyone.”

Townie photo at top of page from Bea’s of Bloomsbury Bakery

32 Take stock magazine

Take stock magazine 33

PATISSERIE

A Perfect Partnership by Debbie Mortensen Ingredients Crust

Method

For

n Preheat oven to 400ºF. Lightly grease

n Whip cream cheese in a medium

Water 1 cup

a 9" x 13" glass baking pan.

Butter 1/2 cup

For

Flour 1 cup Large eggs 4 large

Filling Cream cheese 8oz package, softened

the Eclair Crust

n In a medium saucepan, melt butter in water and bring to a boil. Remove

bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set.

n Make sure pudding is thick before

from heat.

mixing in with cream cheese.

n Stir in flour. Mix in one egg at a

n Slowly add pudding to cream cheese,

Vanilla instant pudding 1 large box

time, mixing completely before adding

5.1oz

another egg.

Milk 3 cups

the Filling

n Spread mixture into pan, covering the

Topping

bottom and sides evenly. Debbie says "If

Whipped cream/chocolate sauce

won't be able to get the mixture to stay

the sides of your pan are too greased you up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit."

n Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool.

mixing until there are no lumps. Allow to cool in fridge.

n When the crust is completely cooled, pour filling in.

n Top with layer of whipped cream however thick you want it and serve with a drizzle chocolate syrup. Source: www.the-girl-who-ate-everything.com

Cake and Tea

Everybody loves a good cuppa. And everyone loves cake. And thanks to Tetley, you can now make sure you get the combo spot on!

etley have launched The Tea Academy; an online resource that offers caterers an education in all

things tea. The idea behind the scheme is to create a community made up of those in foodservice who are passionate about tea and serving it the right way. In other words, enabling the nation’s favourite drink to complement the food you eat. To help caterers make the most out of their tea and food combinations, they’ve brought in Craft Guild of Chefs member and professional chef, Lee Maycock to put together a pairings menu. This tutorial section of the site reveals some interesting combinations which will certainly intrigue and please your customers if you try them out on your menus. Pairing your selection of teas with your patisserie offerings will create a whole new taste experience for your customers. The Academy provides caterers and businesses with insights and suggestions about how to cater to certain trends and consumer demands. Follow them at @TetleyTeaOOH.

You can also sign up to a monthly e-Newsletter which will provide you with more up-to-date education on tea blends as well as news on current trends, helping you get your offerings down to a ‘tea’. Take a look for yourself at www.tetleyteaacademy.co.uk.

Lee Maycock’s perfect pairing n Black Tea with Chocolate Truffles n Black Tea with Chocolate and

Orange Tart

n Earl Grey with Lemon and Poppy

Seed Muffin

n Camomile with Carrot and

Walnut Cake

n Camomile with Yorkshire Parkin n Redbush with Baklava

34 Take stock magazine

Take stock magazine 35

FOOD & DRINK

Ginger Cheer! Brits are returning to the taste of their childhood as ginger beer is back and taking centre stage in the drinks market.

ealth-conscious consumers have a thirst for natural ingredients and nostalgic flavours, so this additive-

free age-old recipe is just the tonic. And as the popularity of yesteryear drinks soars, it proves that classic tastes and flavours are the best. So, whatever the form - soft drink, tea or alcoholic version - ginger is here to stay!

Bottled brews There has been an explosion of bottled alcoholic ginger drinks. Market leader Halewood International which manufactures Crabbie’s, estimates that its share of the market alone is worth £105 million in

Ginger Beer, which is botanically brewed, is

annual sales. Recent innovations have

now widely available. As brand manager John

seen additional flavours combined with

Carslake says, “Ginger has a wide variety of

ginger to make raspberry and strawberry

flavour twists and the increasing consumer

and lime ginger beer. Further extensions

demand for low-calorie drinks options will no

have seen lager combined with ginger:

doubt encourage numerous products aimed

Carling’s lager with a hint of ginger was

at satisfying this desire.”

launched this summer together with Ginger Joe’s, a ginger wine. As we approach autumn

Food matching

and winter, alcoholic mulled ginger wine is

The trend for ginger drinks is now spreading

a unique alternative that’s perfect for the colder months.

Soft drinks

to beer and food matching. Sharp’s brewery’s Chalky’s Bite, named after Rick Stein’s dog and created in collaboration with the chef, is specifically matched to Asian and seafood

Ginger beer is also appearing more in cafes,

dishes. Chef Mark Hix, owner of Hix

garden centres, restaurants and pubs as

restaurant in London's Soho, recommends

customers demand more variety in soft

Luscombe Hot Ginger Beer to accompany

drinks. Market leading Fentimans Traditional

his smoked salmon dish.

Recipe suggestion: How To Make A Shirley Temple Put some ice cubes into a glass. Add two parts ginger ale, one part orange juice, a teaspoon of grenadine and stir. Garnish with maraschino cherries and a slice of orange.

Take stock magazine 37

Eric Chavot's grilled mackeral & potato salad Matthew Fort Guardian Food & Drink editor

Rupert Rowley - Head Chef at Fischer's

Adam Brown - Head chef at award-winning Brockencote Hall

Eric Chavot's steak tartare

Skills for chefs conference

Rupert Rowley

Cooking up a storm

July's highly-anticipated Skills for Chefs conference didn't fail to deliver. The two-day event - now in its 16th year - was a huge success and kept us at Take Stock hungry for more...

Sheraton Park Lane Hotel, Will Holland,

Restaurant Team of the Year beating

the audience not solely with his culinary skills,

head chef of La Bécasse, and one of the

East Kent College, Hopwood Hall,

but with a humorous and engaging tale about

UK's best young Michelin-starred chefs, and

Liverpool Community College and Stoke

his career.

Adam Brown, head chef of Brockencote Hall.

By Nayland Hotel.

Hot on his heels was former pupil of the

And the day came to a perfect end with

“Everyone involved did a fabulous job

college and local boy Rupert Rowley.

a closing speech by world-renowned

and the feedback has been exceptional,”

restaurant critic Matthew Fort. The Great

said David McKown, director of Skills for

The Head Chef at Fischers, Baslow Hall,

British Menu judge delivered an insightful

Chefs.”Delegates left feeling inspired with

wowed the audience as he prepared his

speech on social media, prior to the Annual

new ideas and innovations.”

English rose veal dish followed by his

Closing Dinner held in the stunning Firth Hall. For more information

delicious chocolate tree trunk dessert.

eld at Sheffield City College on

This was followed by demonstrations

That evening, 'A Night at the Museum,' was

Wednesday 10th and Thursday

from Michelin-starred chefs Sat Bains from

held at Kelham Island Museum. Presented by

11th the event featured an

Restaurant Sat Bains and Adam Simmonds

Andy Gabbistas MCGB, guests feasted on a

explosion of talent.

from Danesfield House.

four-course meal in the unusual setting.

Andrew Bennett, MBE, opened the

Master class sessions were held during the day

Despite some sore heads from the previous

conference with an impressive speech

from James MacKenzie, of The Pipe & Glass

night's celebrations, Thursday's events

about his award-winning career and

Inn, Mick Burke, senior chef lecturer at Sheffield

kicked off with a demonstration from

how the industry has progressed over

City College and Alan Paton, executive head

the charismatic chef Eric Chavot, of

the past 50 years.

chef at Stoke by Nayland Hotel.

Chavot Brassiere.

38 Take stock magazine

The two-Michelin-starred chef entertained

After a Champagne and Canapé reception,

www.skillsforchefs.org.uk

Delegates were spoilt for choice by master

guests enjoyed a five course meal and it

Alternatively, please

class sessions from Sarah Hartnett,

was here that Sheffield City College was

call 0114 222 8907

award-winning head pastry chef at the

announced winner of the 2013 Young

Rupert Rowley's English rose veal

Sarah Hartnett Head pastry chef at The Park Lane hotel

Rupert Rowley's chocolate tree trunk

Take stock magazine 39

FEATURES

Deck

your halls The importance of kerb appeal Your festive feel should start from the doorstep. Decorating the outside of your

Before we know

premises has proven to attract trade and

it we'll be suffocated

is just as important as what's waiting for them inside. The American obsession of

by the sound of Slade

decorating externally has come across the

and joyful revellers

water and drawn us in. Christmas is the one time of year you can indulge and have fun,

wearing paper hats.

so enjoy decorating your premises. You really will reap the rewards. By creating a fantastic atmosphere your tills are bound to be ringing this Christmas.

Key trends Elegance and luxury are key this year, according to leading interior designer Kathryn Hill, with jewel tones such as aubergine, gold and crimson being the top colours. Kathryn explains, “Festive decorations are to get an exotic flair as designers embrace a Dr. Zhivago-inspired aesthetic and seek a decadent look. The shift is partly due to the recession and people’s need to indulge in sophistication and luxury. Christmas is one time when we all like to enjoy high style, rich details, luxurious finishes and sparkle.” Natural materials like pine cones and acorns are set to be popular too. The rustic approach was a main trend at the Christmasworld show in Frankfurt this year where the main display was ‘fantasy forest.’ This combined natural products with finely patterned glass and porcelain together with woollen fabrics and felts.

ake sure you're more prepared than Santa, and start thinking now about how you are going to

trim up your premises. It's key to a lucrative - and fun - Christmas. To help, Take Stock looks at what decoration trends will bring in the punters and get your jingle bells, and tills, ringing.

40 Take stock magazine

Become the destination

to this. For the past five years it has won

Festive and finance go hand in hand. But

the UK Christmas display’ and each year

how you decorate your business can have long-term effects. Done right, it can attract punters for a Christmas look-see and put you on the festive map for years to come. Barton Grange Garden Centre is savvy

the Garden Centre Association’s ‘Best in attracts visitors from all over the UK, to get into the Christmas spirit. This year's theme has not yet been unveiled.

The Scrooge effect

Christmas design and decorating company, explains, “Customers are looking for small seasonal investments but are willing to purchase more non-seasonal décor that can be dressed up outside of the Christmas period.”

Get in the professionals Trimming up is big business, so many call in the professionals to make sure they get it right. thechristmasdecorators.com is an experienced company that promises to create the perfect festive atmosphere. They aim to come up with a plan which suits and removes the pain of decorating your premises, leaving you to concentrate solely on your customer. Prices start at £600 for a simple indoor decoration scheme which may sound expensive but this equates to just £8 per day over the Christmas period.

Extensions of decorations

Trimming tips n Think who your customers are and

be consistent

The tree may be sparkling but if your tables

n Keep your decor in keeping with

aren't then you're in trouble. Napkins,

Decorations aren't just for Christmas!

place settings, and centre pieces should be

With everyone feeling the pinch, think

decorated too. “If you're catering for a party

seasonal rather than festive, start dressing

or sit down meals you have to think about how

your premises for autumn-winter, but

your tables look,” adds Kathryn Hill.

add some sparkle over Christmas. Some

“Balloons, flowers and other decorations

trimmings, like lights and candles, can be

are key, but everyone loves to pull a cracker

used before and once Christmas is over. Sara

so make sure these are sourced and match

Charlton of Nutcracker Designs, a bespoke

your overall colour scheme.”

your property

n Don't go mad - less can sometime

be more

n Pick a Christmas theme n Stretch your budget with an

autumn-winter theme

Take stock magazine 41

The

Authentic Taste Flavours from

around the world

Spice

up your life! Dried herbs and spices are essential to a good kitchen.

ot only do they add flavour to your dishes, they are easily available, convenient to use and have

antioxidant powers too. Here are Take Stock's top 10...

Basil Popular Italian seasoning, source of magnesium with anti-inflammatory and antibacterial characteristics. Great in pesto and white meats; cooking spoils the flavour

Parsley

so add last.

Dubbed the most popular herb, parsley is

Ground paprika

more than a decorative garnish. It contains vitamins K, C, and A. Use in pasta dishes, or sprinkle on fish and chicken.

This versatile spice adds depth and complexity to simple dishes. High in vitamin C, it's best in beef/chicken stews, fish dishes and in

Oregano

dry rubs.

Great antioxidant: one teaspoon equals

Ground cumin

three cups of broccoli. Ideal for Mexican and Mediterranean dishes; try on sliced tomatoes with black pepper and extra virgin olive oil.

Native to the Mediterranean and Asia, cumin contains heart-healthy antioxidants, cuts anaemia risk and fights infections.

Ground turmeric

Use in soups, entrées, salads and curries.

Used for its yellow colour more than its

Thyme

woodsy flavour, turmeric is good source of manganese, iron, and vitamin B6. Add to curries, or to flavour stir-fried veggies or rice.

Two teaspoons contain more than half the dietary reference intake (DRI) of vitamin K. Add to beans, egg and veggies or try with

Curry powder

lamb. Great blended with bay and parsley.

Curry is a mix of many spices including chilli.

Dill

Give dishes a little kick with a mild curry powder or a punch with a hot one. Pick or mix a blend to suit your customers’ taste.

An aromatic herb with a fresh, distinctive aroma containing iron and calcium. Perfect

Today’s Kitchen King range of dried herbs

and quality check at every stage (from

and spices are the essential ingredient

arrival in UK to packing of finished products).

salmon, stews such as borscht, yoghurt

for every cuisine. Our products are all

It’s the authentic taste you want, at the right

and veg.

provenance assured and once they arrive

price and from the British company you can

in Britain, they are processed in our BRC

trust. Exclusively available from your Today’s

'A' grade facility in Northampton. We

member wholesaler.

are the only UK supplier to source, mill,

Order some today!

process and pack all ingredients ourselves

for brightening creamy or salt-cured foods,

Ground white pepper Warm, pungent flavour and hotter than black. A digestif and source of manganese, iron and vitamin K. Works well on the table and

Spice Tips:

On the Shelf Dried herbs and spices do lose their potency, so the way to get the best taste and value out of them is to store them well. Choose tightly sealed containers and store in a cool dark place. Government guidelines ‘best before’ is four years - two years for ground - but the best way to tell whether they are still usable is to taste and smell them.

Let your senses be the judge!

in white sauces, mash, cheese or fish dishes. Take stock magazine 43

TAKE OUR TEST

How Tech Savvy is Your Business? Nothing beats the personal touch when it comes to hospitality, but ignore the onward march of technology and you will get left behind.

Hotspot Hotshots Providing access to high-speed wireless internet (Wi-Fi) lets your customers go online via their laptops, smartphones and games consoles in your outlet. Outlets that provide free Wi-Fi hotspots are big draw to younger and business customers used to constant access to the net. You can use the service to market to these customers by providing loyalty apps to download, plus information or vouchers. Offering online gaming via

echnology now touches every part

2013, technology is driving everything.

of your business and is evolving fast.

Two-thirds said technology is likely to

Technology is vital to stay competitive,

add greatest value to their marketing and

attract customers and maximise their spend.

promotional activity, whilst over half think

Operators of even the smallest cafe, bar or

technology will reap benefits via online

restaurant need to understand how the smart

reservations and ordering, and staff training,

use of technology can benefit their bottom

recruitment and communication. Hi-tech

line and improve the customer’s experience.

payment solutions such as contactless

According to 120 senior hospitality execs

payments using mobiles, are cited by a

surveyed in Peach Business Leaders Survey

third of execs as making an impact.

free Wi-Fi keeps kids occupied and is an

Going Mobile

Tech Top 10

Read our guide and rate yourself with our tech trends index...

Wi-Fi with a fee

and deciding where to eat or drink based on

Free Wi-Fi hotspot

proximity, offers, social media reviews and

Wi-Fi hotspot and customer marketing

menus they find on the go via various sites and apps such as Foursquare. Foursquare claims 35 million users and 1.4 million businesses globally; sign up and any offers

Online Booking

Tweets & Likes

your customers, including pictures. Plus, anyone searching online close to your place will get an alert about any specials you offer. Mobile marketing can also be delivered by local Wi-Fi or Bluetooth systems; these will send a marketing message or alert to any Bluetooth or Wi-Fi enabled device such as a camera, phone or portable games console

Web Wonders

No Wi-Fi

With smartphones, people are researching

or info you post automatically gets sent to

So how tech savvy is your business?

added attraction for families.

within a certain proximity.

Nielsen’s Global Online Consumer Survey revealed that 90% of online consumers trust recommendations from people they know and 70% from people they don’t. With people relying on online reviews to choose where to eat and drink, social media such as Facebook, Twitter, Google+ is a must to spread the word and join in the chatter. Get started with a Twitter account and start

No mobile marketing

promoting some offers or specials of the day. Set up a Facebook page and link this to

Websites are a must-have for business

Can your customers book online or

Wi-Fi/Bluetooth marketing

today - even a one pager of essentials

order in advance? Offering these services

Mobile app marketing

such as contact details, location, and menu.

saves you time, cuts costs and gives you

If you have one, make it work harder with an

a marketing opportunity to offer your

Mobile and proximity marketing with data analysis

online reservation or order system and link

customers coupons and incentives to

it to Facebook or Twitter to communicate

book again, info on offers and events,

No social media

with customers. Get it modified for

and to get feedback and recommenda-

Twitter or Facebook

smartphone use and you’ll be promoted

tions on social media. You can also provide

to the Premier League. Some reservation

a game or some fun info. Technology can

Weekly posts

system operators will do this for free if

turn a simple order/reservation service into

you sign up to their service. One operator,

an entertainment destination or promotional

OpenTable said fewer than 10% of

experience to drive customer loyalty,

restaurants who take online reservations

increased spending and interest.

have websites that are optimised for smartphone use. No website Basic website Website with online booking Interactive site, smartphone-friendly 44 Take stock magazine

your website, online reservation program, mobile marketing and Wi-Fi engagement with customers.

Daily updates linked to website and marketing

specials. In the afternoon, tempt with teatime

Digital Menus

traffic and optimising menus to drive sales of certain products increases margins, as

or fitting touch screen consoles to tables

will linking menu items to what’s trending

provide multiple benefits for you and your

on social media or what your customers are

customers. For customers, self-ordering and

saying about you. Check out eMenu from

payment cuts minimum wait time. Digital

Bleep UK and Conceptic Touch UK.

menus give customers lots of information such as specials, promos and nutritional data; in-table consoles can also double up

Printed menus and blackboards

for online gaming or Internet surfing. For the

Digital menu

business, digital menus speed up service,

Online booking

improve order accuracy, cut printing costs

Interactive online services with marketing tools

for the after-school kids crowd. Anticipating

Offering digital menus on tablets or iPads,

No online services Online booking/ordering

specials or smoothies and hot chocolate

and save time on staff briefings on special dishes. Program them to reflect time of day and customer demographic; before 10am

Digital menu and boards programmed for different services Digital menus/in-table consoles integrated with marketing and social media

show only breakfast items and promote lunch Take stock magazine 45

Going Mobile

Stock Taking

The shift from cash to card was big, but soon

Stock taking and ordering can be digital

even plastic will be past it. By 2017, recent

with an automated inventory management

research estimates that more than a quarter

system. If you own or run more than one

of phone users will use their mobiles to pay

outlet, this can be a huge cost saver

bills. Using various systems from iPhone

helping you to avoid wastage and

apps, QR codes, e-gift vouchers and pre-pay

over-ordering of perishables. Racks are

cards, NFC chips, Google wallet and iPhone

automated so you always know when and

5-compatible Apple iWallet, the smartphone

what to order.

times, increase efficiency and since it won’t cut into consumption time the customer will never feel he’s being short changed. Cash only

Order books Computerised inventory Online ordering linked to computerised inventory Automated inventory management

Contactless/ mobile payments

Add up the points you and your business scored in sections 1 to 10 and find your Tech Savvy rating below: Zero points - The Tech-Phobic to the library since you probably don’t own a computer. Ask a librarian or any teenager to log you onto the Internet. Amazing isn’t it! Now search for ‘local computer classes’ and sign up for some - your business will go permanently offline if you don’t.

Cash and Card Pay at table mobile card readers

Big Data

10 points and below - The Crawler At least you know the difference between an iPod and a pea pod, so give yourself

Online Training Online staff training can supplement classroom, in-house and external training, cutting costs whilst raising standards - vital in an industry beset with a high staff turnovers and increasing customer demand for good service. Online training can cover everything from food prep to personnel management and regulatory requirements. No training Online training in internal sessions Web training programs Tailor-made web training, assessments and qualifications

Stock Exchange

With zero points, your best bet is to go

will become a replacement for cash, debit and credit cards. This will speed up transaction

How it all adds up

The

The more technology in your business, the

a pat on the back. Knowledge is power

more opportunity you have to find out about

though so start boning up on technology

what your customers like, what are their

and think about how, where and

habits and how you can get them to keep

when you could start using more new

on spending in your outlet. Big data is all

technology to enhance your business.

about linking all your technology together

First steps: offer customers Wi-Fi, or

to capture, organise and analyse data about

sign-up to Twitter and tweet your

customers, revenues, products, marketing,

daily specials.

staff and management. The more you know about your customers the better you can

20 points and below - The Walker

target your products, marketing, offers and

You can walk the tech walk and are

services to maximise revenue. Once you’ve

already an expert in one area, perhaps

set up your Big Data systems, technology

back of house such as stock control or

does the donkey-work leaving you to think

payments. Get savvy in more areas; use

about results and plan your next killer move.

technology to build better customer

Clean As autumn gets underway, one job that will set you up for the busy season ahead is a deep clean of your kitchen. To do it well will take a day at least, so if you don’t have a closed day, you may have to create one or work overnight.

relationships or find new customers via No data Feedback forms Online booking/ordering and payment data Integrated customer data capture and analysis

website and mobile marketing or social media. Integrate systems so they work harder for the business - and watch sales soar. Up to 30 points - The Flyer Your business is a tech pioneer using every tool to maximise efficiency, customer loyalty and revenue. Fly ahead by using technology to be different: for example some dishes at Heston Blumenthal's The Fat Duck come with a soundtrack on an iPod. As a USP, technology can complement your establishment or simply be fun - as long as it makes you number 1 with your customer.

46 Take stock magazine

Take stock magazine 47

AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS

The Stock Exchange

leaning experts recommend that you always use good quality, job specific chemicals. Although more expensive

to buy, commercial cleaning products save both time and money in the long run since you use less and they work better and faster - they are also less risky to use because they comply with health and safety regulations for commercial kitchen use. To use these chemicals safely, you and your staff must wear protective gloves and clothing - even safety glasses - and make sure areas are well ventilated during use. Good quality cleaning products will provide protective clothing and safety advice – so go through them with your staff. Products for different purposes will have their own recommendations so to be safe make sure your staff understand the differences. You will also need good quality clean cloths, brushes and mops so stock up on the right tools before you start.

Nightmare ovens Cleaning ovens is the dirtiest job in every kitchen. It’s best to get this done first and then the rest will seem easy. There are oven-cleaning services out there but if you choose to do it yourself, buy the best commercial oven cleaner you can - that way you’ll get it done well in one go. Look for a thixotropic oven cleaning gel for painting on with a high caustic content

PROFESSIONAL STRENGTH FOR PROFESSIONAL CLEANING.

designed to remove stubborn stains on professional grade ovens, griddles, grills and brat pans, fryer exteriors, hoses and gaskets. Wearing protective clothing is a must here as is good ventilation.

Degrease

Steel Care

Grease builds up in a kitchen no matter

To keep stainless steel looking good for

how scrupulous your daily wipe-down

longer, use a special protection spray

routines are. Grease also gets everywhere

every couple of months. First degrease

from the tops of cabinets to pipe work,

your appliances or cabinets, or clean using a

walls and appliances.

sanitising cleanser to kill germs. Once dry,

There are industrial strength multi-purpose

spray on the stainless steel clean and protect

degreasers available and the best ones need

spray and leave to dry. You can leave as is or

to be diluted with water for use. These allow

buff up to a high shine if you prefer. As well

you to create more concentrated formulas

as protecting the steel and looking good,

for heavy grease areas such as around

these products also make your steel-ware

cookers, ovens and extraction fan units and

easier to clean in the future.

cooking utensils, and weaker solutions for general cleaning of walls, doors, cabinets and surfaces. Scouring pads are useful on areas where grease is harder to remove. Most degreasers need to be rinsed off with plain water and left to dry. However, you can also finish up with an anti-bacterial solution to kill any remaining germs.

Top Tips n Invest in commercial strength cleaners

n Use the right product for the

Floor to ceiling

right job

It is vital for deep cleaning walls and floors in

n Wear protective clothing

kitchens that the cleaning products chosen include a bactericide to kill off the nasty

n Train staff in deep cleaning

germs that can lurk in kitchens. It must also

methods

be odour-free. Chemicals with odours are not

n Clean on your closed day

allowed in kitchens for a variety of reasons, but mainly because perfumes can taint food

n Hire in an overnight crew

and also mask tiny particles of rotting food

n Ensure cleaning products are

that are a health risk. Again, buy concentrated industrial strength cleaner - which is both better value and more

perfume-free

n Do dirtiest jobs first - ovens!

useful. For floors, a strong solution is needed, and make sure the mops you use are just for kitchen use. For cleaning walls, cabinets, shelves and drawers, a weaker solution will do the job - just clean as normal with a fresh cloth.

www.scjohnson-professional.co.uk 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 46 Take stock magazine

Take stock magazine 49

Big boys toys

DINING

Menus are perhaps the most vital sales tool that any restaurant has. An interesting, eye-catching and well-thought out one can be imperative when customers are making a decision about whether to dine with you or not, and more importantly, if they will return.

DIGITALLY

What does it do: n Show pictures of each dish n Promote daily specials n Interact with customers at other tables n Give detailed info on ingredients and

Quirky and appealing menus are a great asset

calorie intake

for any restaurant, but what about moving

n View bills and offer credit card payment

away from paper altogether? As mentioned

in our article on page 43, digital menus are the next step that restaurants should consider

on eMenu

n Order meals

in order to keep up with the ever-evolving

n Provide interactive games

technology-driven world of today.

n Call the waiting staff

Offering menus on tablets can bring real interactivity to the customer choosing their meal, as well as minimising any mistakes that

n Allow diners to customise dishes by selecting

from a range of options

n Help increase sales by upselling options

could be made with an order - keeping your

customers smiling on both counts!

n Collect valuable feedback from customers

With a digital menu, meals can be ordered quickly, with minimum fuss, and bills paid online - making the whole process smooth for all involved.

depending on the choices a customer makes

n Play music n Be multi-lingual All of these services can be configured to work within any size of restaurant and fit your outlets' exact needs.

50 Take stock magazine

Take stock magazine 51

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(serving suggestion)

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Aside from the various features, a digital menu really enhances the customers’ experience with a

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restaurant. In fact, technology is now becoming part

n Keep it simple - having the opportunity to give

of the furniture literally in some restaurants. With the

customers lots of information can easily lead to

new eTables, either part or all of the table surface has

over-load. Try to resist chucking everything in:

been transformed into a digital screen so customers

keep dish descriptions short and snappy, give

can fully customise the look and feel of their table, as

them the option to ‘read more’.

well as order their food from it or indulge in any of the services provided by tablet menus. Inamo, an oriental restaurant in London has taken the digital concept firmly on board. Diners place orders from an illustrated food and drinks menu projected on to their table surface. “We wanted to give guests control over the dining experience. Order when you want, get your bill when

n Photographs are key - giving customers the

opportunity to see your dishes means you need

to make them look their very best. Don’t settle

for a quick snap taken on your phone - get some

quality pictures taken and watch your customers

fall under their spell!

n Promote yourselves - on a paper menu there’s

limited room for any self-promotion, but on a

digital platform, you can go all out! Tell your

customers about your latest news, job openings

in Rotterdam. “This frees the waiting staff up to be more

or exciting events.

sociable and observant on the floor, so the human

n Capture their data - use this platform as a way to

you want and call a waiter at the touch of a button,” explains Noel Hunwick, co-owner and director of Inamo, which has two restaurants in London and Izkaya

(serving suggestion)

Take Stock's tips:

element is very much still present. A great deal of charm and theatre is added to this highly functional system via features such as being able to set the ambience (by customising your table-top), view live images from the kitchen, play games, even order a cab home.”

Big boys toys

talk and listen to them, ask for their email address

in return for offers and discounts, get them to

‘Like’ you on Facebook or follow you on Twitter -

the power to do all those things instantly is right

there in your customers hands with a digital menu.

We all know that technology is constantly evolving, and there’s little you can do other than get with the programme. So stop wasting money on paper menus that end up looking torn, chewed and goodness knows what else after just a few outings. Go digital and enhance your customers’ experience and your own operation.

Take stock magazine 53

FOOD FOR THOUGHT

And finally...

Good service is priceless When you remember your favourite restaurants, it won’t just be the food you recall with fondness. Personable or brilliantly efficient waiting staff make a huge impact on the dining experience.

ut so does an encounter with someone

staff face irate kitchen staff and customers,

captured, but makes a world of difference.

surly, untrained or overbearing. With

manic service with too much to remember,

If staff feel like part of a team and are proud

business as competitive as ever, not

dozens of heavy, hot plates to deliver and

of the establishment, they will create a good

getting service right is a major problem.

all manner of unexpected problems. I’ve

impression no matter how savvy customers

You’ve laboured over the ingredients, found

done it and it’s a tough gig. But being polite

get. Have an honest think about how you

the right suppliers and honed your skills.

is part of the job.

prepare and work with your employees.

You’ve tested and perfected dishes. But there

The cult of TripAdvisor and the ever-omniscient

Proper training is essential, not just for practical

is still the final link between the kitchen and

Twitter is making the service challenge even

skills but also about how to communicate

table: the service.

more critical for businesses. Today, a bad

with diners.

A sulky or rude waiter or waitress can take

experience isn’t only shared with family and

Waiting staff are the face of your company.

the shine off even the most beauteous plate

friends. Via social media, a bad review can

The good ones are worth their weight in gold.

of well-crafted, precisely-presented food.

influence the decisions of every potential

This remains true whether you’re serving a

Equally, an over-zealous, corporate zombie

customer with five minutes to spare and

pub lunch or the finest in haute cuisine.

regurgitating marketing spiel and constantly

access to the Internet.

With so much choice out there, poor service

asking if everything is OK, is equally annoying.

The key to really good service may come

could be the thing that puts a customer off

I do have some sympathy. Waiting on

down to something that can’t be easily

for good.

54 Take stock magazine

For tomato ketchup thatâ&#x20AC;&#x2122;s grown not made