Caterers connections issue2

Caterer connections The magazine exclusively for catering professionals

2015

May/June September 2013

GET READY FOR

FATHER’S DAY What have you got planned?

BEAN COUNTERS Our guide to coffee

LIGHT LUNCH

+

The 3 new trends you need to know

PICK OF THE SEASON

HOT DOG HEAVEN

Ex cl fr usi om ve ly

SEA BREAM LAMB’S LETTUCE STRAWBERRIES CHERVIL

Discover star-spangled service in Shef�ield

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A word from...

Welcome

PICS TO COME?

to the latest issue of Caterer Connections

I

t’s getting to that time of the year, when the evenings are getting longer and the winter blues have been left far behind.

With these seasonal changes in mind, it’s time to think about changing your offer and refreshing your menus.

When you come to updating your lunch and dinner menus – think lighter, more healthy foods, especially dishes that could easily be converted to ‘grab & go’ (salads, sandwiches and wraps are ideal). Dust off the barbecue, look to add some enhanced value and remember that the aroma of food works well to entice people to eat on summer days.

The same goes for cooling spring and summer drinks, where cider is generally the one to watch. Packaged ciders (led by fruit) are driving the market and sales show no sign of slowing. And with the range of flavour extensions catching your customers’ attention, it’s wise to think about offering a premium alternative. Start with a classic brand that customers recognise and then freshen up the offer with sweet, modern fruit flavours and you’ll find this will boost sales, especially around Father’s Day. As the bank holiday approaches, give some thought to family occasions. Add some theatre and offer something different. Keep room in the chiller for a drop of fizz and refreshing soft drinks.

Whatever you do, don’t let the change in season take you by surprise. Research shows that hot summer days can result in sale spikes greater than major sporting events.

Stock up the freezer with ice creams, get the drinks in the chiller and enjoy the summer weather. And you’ll be the winner if you are prepared.

Les and Martin

LES MOHAMMED Your food & drink expert

‘HAVING SPENT a decade in hotels, bars and restaurants, I know exactly which challenges and demands you as caterers face every day.

‘A qualified chef by trade, I have opened and operated a variety of catering outlets over the years.

‘For the past 14 years, I’ve worked with both corporate and independent caterers and customers. I’ve also run sales forces across all temperature regimes and all sectors, so you can throw anything at me!

‘As Landmark’s Foodservice Trading Controller, my focus is on partnering with food, packaging and drinks suppliers across the country to make sure your local member depot has the products you need to make your business a success.’

MARTIN SPIVEY Your on-trade advisor

‘I HAVE spent more than 30 years working in the licensed trade, on both sides of the bar, and in both on- and off-trade.

‘My brewing background has put me in a position to understand what’s important to the trade. From brands to products, I know that everything is underpinned by a desire to offer outstanding customer service.

‘I’ve now worked for Landmark Wholesale members for a year, as On-Trade Controller.

As part of Landmark Wholesale’s continuing expansion, I’m working closely with suppliers to make sure you can get the deals you need to be profitable and successful in business.

‘I’m delighted to be working to bring you better products, prices and solutions. I’ll be doing this through close consultation with your local member depot.’

CATERER CONNECTIONS MAY/JUN 2015

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Inside this issue

p14

FEATURES

13

BEAN COUNTERS

14

PROFILE

22 34

Coffee needn’t be boring. Pep up your caffeine offering this summer and bring in the crowds

WEturiaec ant la nobis ea sum ut et, sequate mporit op ant la nobis

Take a trip to the USA via Shef�ield, as Swanky Frank’s brings a taste of the Wild West ON-TRADE

It’s the third busiest day of the year for eating out. Father’s Day is Sunday 21 June. Are you ready?

SIX OF THE BEST

Delicious recipe ideas for the cost sector. Get cooking…

p34 p34 p28

13

REGULARS

07

NEED TO KNOW

10

WHAT’S COOKING?

Latest trends, advice and support for your business Fantastic new product ideas for your bar and kitchen

p42

p13

39

CORE RANGE

41

DEPOT LOCATIONS

42

Take a look at our own brand range. Great quality and even better prices Looking for a local depot?

Find yours here SEASON’S BEST

Discover what’s fresh and how to prepare it

Caterer Connections is published six times a year by Summersault Communications Ltd on behalf of Landmark Wholesale.

FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR SUMMERSAULT Content Director Justine Ragany Art Director Kim Colley Creative Director Wayne Hayton Sub Editor Kate Feasey Account Manager Julia Fulford Advertising Account Manager Adam Turner Contributors David Lloyd, Rebecca Martin, Jim Staton Managing Director Simon Chappell Summersault Communications Ltd, Victoria Place, 8 Dormer Place, Leamington Spa, CV32 5UJ To advertise please contact Adam Turner on 07702 368 651 or adam.turner@summersault.co.uk Editorial enquiries please contact Justine Ragany on 07432 590 432 or catererconnections@ summersault.co.uk

CATERER CONNECTIONS MAY/JUN 2015

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News

Update Our guide to the latest changes in regulations, trends and statistics to give you the competitive advantage

A new brew With frappés and iced coffees gaining in popularity all the time, have you ever thought of that other popular British drink served in a different way – as cold-brew tea?

It’s different to iced tea in the way it is made.

Cold-brew tea is made by adding tea leaves to cold water and refrigerating overnight. Tea enthusiasts believe this technique brings out the flavours of the leaves creating a fresh and vibrant taste – something that plain old hot water just can’t do.

London even has its own cold-brew pop-up shop – the Kenkō Tea Bar. Now we’re not saying you should devote your whole business to it, but especially with summer on its way, it might be worth a try. Have a look at the following website to find out more.

For more go to: brws.it/coldtea

Be inspired by the amazing range of teas on offer at Samovar Tea Lounge in San Francisco. Discover more at samovartea.com

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Can you handle…

the spiralizer?

A Japanese invention, the spiralizer is fitted with razor-shape blades enabling the user to wind out ribbons of vegetables.

Not only can this liven up the appearance of a dish, but it also allows the creation of more healthy dishes. For example, ‘courgetti’ (spaghetti made from courgette) is growing in popularity with healthconscious diners, as well as those who just fancy trying something new.

There are plenty of types of spiralizers available online, ranging in price. What will you put in yours?

For recipe ideas go to: brws.it/spiral

25 MAY

DATETSHE FOR Y DIEANRTS TO

EV IN ON CASH

4 MAY

Father’s Day & summer solstice

The kids are off for the whole week, so maybe consider targeting the younger generation’s appetite.

Father’s Day AND the longest day of the year marks a perfect opportunity for food and drink offers.

May Day

While the tradition of dancing around the maypole might not be quite as popular as it once was, people will still want to feast. A good time to put some enticing offers on the menu.

08

21 JUNE

Spring Bank Holiday

30 MAY

FA Cup Final

If you’re screening the Cup Final, don’t forget to shout about it. A sign outside your establishment with details of the game and any promotions you are running is a must.

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News

Pints mean prizes

INDUSTRY INSIGHT What we know and how it can help you

LAGER AND BEER

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Some encouraging news from the British Beer & Pub Association (BBPA).

According to its latest figures, 2014 has proved to be something of a turning point for Britain’s favourite pub drink, with a 1.3% rise in beer sales. This follows a decade of decline in beer sales and two cuts in beer duty. Could this be a turning point for the golden beverage?

YEAR OLDS

are drinking less frequently, but when they do, they will often choose premium drinks, particularly spirits, bottled lagers and ciders.

ONE IN TEN CONSUMERS will try a new drink when they’re out, so if

you want to encourage more interest in new products, think about running promotions and deals to push sales.

The ripe stuff If your bananas are the wrong side of green, put them in a paper bag, roll it up and within a day or two your produce will be perfectly ripe. Fruits such as bananas naturally emit ethylene gas to help them ripen, so by putting fruit in a paper bag, the gas is sealed and speeds up the process.

TWO NEW BREWERIES

open every week. As customers tend to like local produce, take advantage of a brewery near you by making contact with them and running a joint promotion.

THE ALCOHOLIC DRINKS ON THE RISE CIDER

TRENDS It’s the innovation in flavours that is helping push demand.

MAKE THE MOST OF IT Be sure to stock some fruit ciders for your customers to try.

29 JUNE

Wimbledon begins

Anyone for Pimm’s? The perfect time to roll out strawberries and cream.

WINE TRENDS If you have a food menu, your customers will expect a wine menu.

MAKE THE MOST OF IT The increased importance of food is increasing wine consumption.

8 JULY

Ashes first test

More than 10 million people watched the first three series of the Ashes in 2014. And be sure to offer cold beer as well as warm beer.

SPIRITS

TRENDS A distinct move towards premium spirits.

MAKE THE MOST OF IT Have a pouring spirit to offer, but make sure your customers can clearly see your premium offerings.

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WHAT’S COOKING? Discover the latest and greatest products for your bar and kitchen

MARKET DELI POTATO CHIPS Introducing Anglesey Sea Salt Potato Chips (40g) to the Market Deli range.

This is a distinctive proposition, in the right format (18/case), perfect for the premium caterer or publican.

SHARWOOD’S NOODLE BOWL As current trends show a growth in consumers looking for convenient lunchtime solutions, Premier Foods is excited to announce that its new Sharwood’s Noodle Bowls are now available in the foodservice channel.

DAIRY MILK OAT CRUNCH

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PIMM’S CIDER CUP

MAGGI CRUNCHY BAKE

Enjoy the crisp refreshing taste of English cider with the legendary glorious �lavours of Pimm’s.

Oh, and it wouldn’t be Pimm’s without a hint of strawberries and cucumber.

A pre-seasoned crumb coating for use on meat, �ish and vegetables. The special recipe means that you can cook your dish in the oven, rather than frying, making it suitable for the Healthcare and Education channels.

Oat Crunch is uniquely designed to unlock the huge mid-morning snacking opportunity for chocolate. The product delivers against the mid-morning tick list: low calories but great taste; small portions and portable format; divisible product equals portion control; oats are synonymous with morning.

CATERER CONNECTIONS MAY/JUN 2015

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Focus

?

CATERERS KITCHEN Our own brand is a well-established and much-trusted range of more than 400 products, developed to help caterers keep costs under control.

Every product is carefully chosen to match branded quality and deliver great value every day.

HULA HOOPS PUFT CRISPS KP makes a bang with its new product Puft, stemming from its wellestablished brand Hula Hoops. This is an opportunity for light consumption – with only 97 calories per single pack bringing fun to permissible snacking.

CATERERS KITCHEN TUNA CHUNKS IN BRINE Perfect for searing, grilling and baking. Can also be used in salads and as a sandwich �iller.

CATERERS KITCHEN CHEDDAR WHITE MATURE CHEESE KNORR PROFESSIONAL BEEF BOUILLON JELLY In three varieties – Vegetable, Chicken and Beef – these stocks in a jelly format have been simmered for a richer taste, designed for creating the perfect base. For free Knorr gravy samples, go to ufs.com

DESPERADOS RED Introducing Desperados Red! Tequila-�lavoured beer with the invigorating intensity of guarana and cachaça �lavours that meets the needs of 18-24-year-old drinkers who like variety and fruity �lavours.

Quality cheese, which can be grated, sliced or cut into wedges.

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CAFE CULTURE

COFFEE A BEAN COUNTER’S GUIDE TO

Add a bit of flavour to your customers’ favourite beverage

1

Your customers actually want coffee

Despite being known as a nation of tea drinkers, these days the drink of choice bought out of the home is coffee.

In 2000, the amount of espresso-based coffee served in branded UK coffee chains stood at 3.2 million cups a week. By the end of 2012, it had risen to a whopping 13.1 million a week.

There are no signs of this slowing down.

Quite the opposite. Sales are estimated to rise to 19.1m by the end of next year. In short, coffee is big business – and here’s how to make sure you get a slice of that business.

2

Get real

Even if you are a caterer where coffee is just another drink on the menu, it’s worth making the investment in real coffee. It can be a perk for your existing customers and could help you grab potential customers who are only after one thing – a good

cup of coffee. There is also opportunity for a higher markup and greater return.

If you really want to impress, grind your own beans. Otherwise, choose ready-roasted and ground coffee.

3

Drink in, take out

Whether it’s a black coffee or a vanilla-�lavoured skinny latte, give your customers the option to enjoy it in or out of your premises. Invest in some polystyrene cups, a sign in the window or board outside to encourage passersby to pop in for a takeout.

4

A little sweetener

Add some �lavour. High-street coffee stores thrive off sales of syrups.

Research – courtesy of coffee �lavouring experts Teisseire – shows that one third of consumers add a syrup simply because they want to try something different.

Flavours including caramel, amaretto, Irish cream, chocolate and strawberry can offer a new beverage experience to your customers – a coffee with �lair!

5

Cool down for summer

With the, hopefully, hot weather upon us, now would be the perfect time to try out some fancy frappés with your customers. The cold-coffee drink with added �lavour and cream is hugely popular all year round, but is a refreshing option for customers wanting to cool down. Making a frappé or iced coffee (the latter is served without foam) is neither expensive nor dif�icult, and you can add syrups too.

6

The name game

Just like food, you can create a buzz and interest around your coffee offers by giving them special names. If you’ve got a strawberry and vanilla-�lavoured frappé to serve, calling it Summer Melt is a much more catchy name.

You can even get your customers involved to come up with names or turn it into a competition to maximize their engagement.

It’s worth making the investment in real coffee – it could help you grab potential customers

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679

LANDMARK WHOLESALE SPRING 2015

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QUICK SERVE

Celebrate good times

COME ON! With its floor-to-ceiling murals, its Tex-Mex classics and its rhythm and blues soundtrack, Swanky Frank’s is always ready for a party Turn over to �ind out more about Swanky Frank’s

➳

LANDMARK WHOLESALE SPRING 2015

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QUICK SERVE

C

limb up above the city and Sheffield’s claim to be built – like Rome – on seven hills becomes breathtakingly clear. This is a city whose gradients could challenge a Tour de France champion.

Rising above the downtown bustle, Woodseats is a hilltop suburb of immense appeal. Its busy high street, Chesterfield Road, is lined with independent shops, cafes and bars. A few chains have crept into the mix – Domino’s, Wetherspoons – but the neighbourhood’s busiest joint is a decidedly made-in-Sheffield affair.

Not that you’d know to look at it.

Tucked into a recessed nook, complete with a bronze replica of the Statue of Liberty and dayglo neon signage, Swanky Frank’s is a little corner of Uncle Sam’s empire, perched high above the city – its Stars and Stripes flying in the South Yorkshire breeze. And its reputation?

It’s as high as the hills that wrap themselves around it.

Swanky Frank’s General Manager, 26-year-old Nick Lyons, shares his ‘all-American’ success story with us.

You have to love what you’re doing. This is more than just a job.

I started in this business at 16, as a glass washer in a bar. But even then I knew this was the business I wanted to be in. I’m a people person, I love socialising. Love looking after people. Yes, the hours can be long and your social life can suffer, but yesterday I came to work feeling tired and opened up my emails. The first thing I read was a review from someone saying what an amazing time they had here and how we made their birthday special. You can’t get a better start to the day than that!

You’re only as good as the people who support you.

This is my first general manager’s (GM) role. Before this, I was assistant manager (AM) at a busy venue in the city (The Viper Rooms), so I know all about staff rotas, till checks, overseeing everything. So now I expect that of my AM too. You need to have ➳

We’re slap bang in the heart of a residential community… so incentives such as kids eating free on Saturday and Sunday afternoons work well 16

Top Swanky Frank’s is a delicious taste of America on a hilltop above Sheffield Above Small changes, such as cool artwork

on the walls, brightly coloured murals and an interesting drinks selection, can make a big difference to your premises and entice customers in

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a good team supporting you. As GM, you try and keep a good hand in what’s going on, but you simply can’t be there all the time, which is why a good AM is priceless.

The same goes with the waiting staff.

They’re the people your customers spend time with. You have to choose carefully.

You can get a good idea within the first two or three minutes. Their enthusiasm and energy will shine through… or not!

Know who your customers are and do all you can to keep them happy.

We’re a fun, family-oriented place. We’re slap bang in the heart of a residential community, with a strong sense of neighbourliness. So we work really hard to offer a warm, genuine welcome to families.

That’s why incentives such as kids eating free on Saturday and Sunday afternoons work so well for us and why we’ll show children’s films, give out colouring books and generally keep the kids entertained.

That way, mum and dad can relax too.

Everyone leaves happy.

Added extras really help drive sales on those difficult midweek days.

You can’t survive on weekend takings alone. You have to work doubly hard to

woo diners in the week. So we’ve brought in Magic Mondays, with a close-hand magician working the tables, and live music on Tuesdays. Keeping a buzz about the place gives us more visibility.

It shows people that, if their birthday falls midweek, we’ve still got a great atmosphere here. Oh, and if it is someone’s birthday party, they’ll eat for free. It’s all about giving people a reason to return.

You can never stand still.

Resting on your laurels is a very dangerous game.

How do you separate yourself from the rest? This is something you always have to think about. And it always has to be worked on and tweaked. You can’t get to a stage where you think you’re better than anyone else. If you do, two months down the line they’ll overtake you. I’ve seen it happen too many times. And sometimes, it can be the little things that give you the edge. The first thing I did when I moved here was to jazz up the bar downstairs with classic American comic covers.

They give the place more character, more fun. There’s always something you can do to keep pushing forward and it doesn’t always have to be a massive thing. ➳

COULDN’T LIVE WITHOUT

The ingredient I couldn’t live without is Cajun spice. As we’re a Deep South, Tex-Mex establishment, Cajun spice is the authentic added ingredient that lends a smokey, mildly hot kick to marinades and rubs.

It’s a mix of garlic, paprika, pepper (black and cayenne), herbs and salt. We blend our own from spices and herbs that we buy at our wholesalers, but Schwartz has a great range for the home cook.

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SIGNATURE SWANKY DISHES

It’s good business to have things that make your place stand out, and a great place to start is with your menu. Swanky Frank’s pride themselves on their signature dishes that are all theirs, but there is more appeal than just the food.

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QUICK SERVE

Far left Swanky’s Carlitos’ New York Burger is unique to the diner and provides upsell to its Cheeky Burger Challenge, cleverly promoted by offering the prestige of winning a medal and appearing on the Wall of Fame Left The Mexican Pizza is an interesting take on the classic Italian dish and showcases Swanky’s taste for the Deep South Below Providing great-quality vegetarian options keeps all types of customer happy

1

CARLITOS’ NEW YORK BURGER This is our most popular. It’s an in-house burger, with our own Swanky’s cheese sauce, topped with bacon and a salad of crisp iceberg lettuce, sliced tomato and red onions. It’s a stepping stone for those who want to try our ultimate burger – the Cheeky Burger Challenge. This mighty tower of two burgers, onion rings and bacon is a great promotion for us because it makes people want to tackle it for a chance of winning a medal and getting their picture up on the Wall of Fame.

2

THE MEXICAN PIZZA

The Mexican pizza is a firm favourite of ours, served with blackened Cajun chicken, jalapeños, and different types of peppers and cheese

3

VEGETARIAN FAJITAS

We’re known for our burgers and hot dogs, but we never forget our vegetarian customers. Our vegetarian fajitas are probably our most popular meat-free dish. We take fresh peppers, courgettes and aubergines and we sauté them in our special Cajun spices to give them a Deep South kick. They’re so good even our meat-eating customers say they love them.

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Pro�ile Left Swanky’s stays one step ahead of food trends with the valuable support of its wholesaler, relying on them for providing the quality ingredients the venue needs

SWANKY FRANK’S THE FACTS

4.5

11

YEARS

BURGER

VARIETIES

Left They refuse to sit on their laurels at Swanky’s and keep the offers coming to bring customers in every day of the week

One marketing solution doesn’t �it every type of venue.

We’re aimed at families, so social media isn’t our number-one marketing tool. For us, it’s all about word of mouth. That said, direct marketing can be useful. You just have to be careful with how you employ it. I know from personal experience that too many emails can drive me mad. If someone gets an email shot four times a week, every week, by the end of the month they’ve had enough. I use it more judiciously – if I’ve got something to say, I’ll communicate it.

refreshed our menu and added an amazing Jambalaya (a bit like a Deep South take on Spanish paella), fajitas and surf’n’turf-style dishes. So it’s important to have a good connection with your suppliers. When we re�ine the product, we need to know we can rely on them to give us the very best quality ingredients. We are what we serve. We’re not trying to change the world. Just give people great food and a good time.

We know we can rely on our suppliers to give us the very best quality ingredients

Having a good relationship with your wholesaler is essential.

We were serving the all-American handmade burger and pulled pork way before they became the must-have menu items. They’re still popular, but we’ve just

20

Remember to give every customer the complete package.

A few years ago, you’d go for a drink, eat out and not think twice about it. Now people are more cautious.

That’s understandable. Socialising is a considered choice. Food and drink is 80% of that. The other 20%? It’s lots of things: is the music too loud? Is it too hot in here?

Is the waiter having an off day? But, basically, it all comes back to the same thing: does your customer feel loved?

350

BURGERS A WEEK

60

COVERS IN TOTAL

9 STAFF

KITCHEN

9 STAFF

FRONT OF HOUSE

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TO DAD, with love

This June, make Father’s Day a real celebration and watch the takings put a smile on your face too

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ONTRADE

O

ften eclipsed by Mother’s Day, June’s annual show of affection for dads is a great opportunity to perk up sales and showcase your new season menus ahead of high summer. Put Sunday 21 June in your diary right now.

In fact, the day is actually the third most popular date for dining out (after Valentine’s Day and – you guessed it – Mother’s Day).

So this year, what do you give the man who’s got everything?

Simple. A good time.

Great opportunity

help to boost takings in those venues that plan ahead for the occasion.

With up-tempo occasions becoming ever more important to the on-trade sector, there’s no reason why the third Sunday in June can’t be one of your busiest of the year.

‘Four in every ten alcohol serves are related to special occasions,’ said

Restaurant Association, of those who choose to treat dad to a meal out, 67% say they’ll go out for dinner, 2% will go out for lunch, 10% for brunch and 11% for breakfast.

So play the day right and you could see a fifth of your takings made before midday.

Experiential dining

‘The percentage of total on-trade featuring meals has risen to 34% from 27% in 10 years,’ said Richard. ‘But it’s all about the experience. Get that right, and the rest will follow.’

It’s a philosophy shared by Accolade Wines’ Jane Robertson.

‘Why wouldn’t a venue want to have fun with Father’s Day?’ she asked. ‘It’s nice to be able to talk to men – without having to default to sport – and to bring the family together.’

To make the most of the occasion, says Jane, it’s best to break it down into the type of celebration you’re wanting to attract and plan promotions and incentives accordingly.

‘A good idea is to offer something for the fathers who are going out for a drink with a grown child,’ Jane said. ‘That’s where ➳

Four in every ten alcohol serves are related to special occasions, the essence of on-trade is ‘a place where good times happen’

Market intelligence company, Datamonitor, estimates that, this year, consumers will spend £800 million on celebrating dads.

But what’s more likely to get your mouth watering is that a cool £180 million of that total is spent on meals out.

That’s a lot of happy, well-fed daddies. And a lot of happy food and beverage venues too.

Datamonitor has predicted that a sharp increase in promotions and advertising by restaurants and pubs will help boost customer numbers this year, and deals will

Heineken’s Richard Yates. Increasingly, he says, the essence of on-trade is ‘a place where good times happen’.

Hopefully, your venue is already a big favourite with dads. But regardless of where you rank on their hit list, there are some sure-fire ways to boost profits.

Not just Sunday lunch

Key to a successful Sunday is to think about the whole day. According to the

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forecast to be spent on eating out on Day, according to Datamonitor £180m isFather’s

Below Offers covering all bases will persuade diners to choose your venue and increase spend

Right Starters and desserts that can easily be shared encourage diners to eat out, and eat more

A SPECIAL BREW FOR A SPECIAL DAY? Getting the balance right in your drink offering We’re heading into summer and there’s every possibility Father’s Day could be a scorcher. So think about your drinks selection accordingly. Sunny days call for a refreshing makeover of your chilled drinks offer.

‘Cider is selling really well and sales of premium branded cider are set to rise sharply this summer,’ said Heineken’s Richard Yates.

‘To maximise on celebration-style events, instead of going for a standard cider, introduce a second flavoured or niche cider. This could excite consumers and encourage them to trade up. Consider stocking a range that consumers are willing to pay more for.’

But remember the sunshine beers, such as Sol, Corona and Sagres, too, Richard says. Get the mix right, and with a little luck, the sun will shine on your venue.

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ONTRADE

GET SOCIAL – SPREAD THE WORD

1 2 3

ADVERTISE your offering early. Using social

post, tweet or press advert, build your offer around families. Show how much you love the little ones. Offer family quizzes, prizes for the best superhero costumes, keepy-uppy competitions – have fun!

David Lloyd, writer

media is a great way to promote it and increase footfall, however, traditional methods, such as menu boards and table talkers, also work well.

Mark Rigby, Premier Foods

REMIND customers and potential customers of the date for Father’s Day. And then tell them what you are doing for it.

Jane Robertson, Accolade Wines CONSIDER that although it’s Father’s Day, it’ll be mum (or the kids) who’ll be booking. So when you write your Facebook

4

ONLINE is where your potential customers are researching.

When they look at your social media or website, ensure your Father’s Day offering is obvious.

Richard Yates, Heineken

Encourage families to dine out by offering dishes that can be shared… starters or desserts can easily be shared at a large table or between two something like a ‘buy two glasses get the rest of the bottle free’ style promotion may be useful.

‘The other is going to be a meal occasion where food pairing will be well received.

For example, money off a bottle of wine when dining could help incremental sales.’

And of course if dad likes a pint, make sure you have brand-appropriate serve wear, a tempting range of premium brands, and a well-stocked array of bottled beers.

Go premium

‘Consumers’ tastes have evolved,’ added Richard. ‘Celebrations call for more premium experiences, so venues that pioneer new segments and stock a mix of premium beers are likely to be chosen as places where whole family gettogethers happen.

‘Competition for the leisure pound has increased signi�icantly. The right brand in the right outlet will bene�it from a consumer who is willing to pay more.’

Something for the kids

For Mark Rigby, Executive Chef at Premier Foods, Father’s Day is, �irst and foremost, about families. It’s a day for dads, yes, but treat it as an eating-out occasion for all the family and watch your takings rise.

‘Make sure you offer promotions aimed at children,’ Mark said. ‘It acts as a means of drawing in customers by encouraging parents to organise a family get-together.’

Once the family’s settled, it’s time to work on creating the best possible environment for them to explore your offer more.

Ideas to boost pro�its

‘Encourage consumers to increase their spend by creating set meal deals, such as offering two courses for a �ixed price,’ Mark suggested. ‘This will prompt diners to sample more of what’s on offer and potentially increase the probability of them ordering dessert.’

Other tips? Try introducing more premium dishes that will improve gross pro�it, such as more expensive cuts of meat. And, as it’s a social occasion, make the meal sociable too.

‘Encourage families and friends to dine out by offering dishes that can be shared,’ Mark offered. ‘Starters like antipasti and garlic bread or desserts such as a pavlova or tarte tatin are great dishes that can easily be shared at a large table or between two.’

Look after dad, keep the kids happy, celebrate the fun that happens when families get together and, this June, fathers everywhere could, well, just make your day.

CATERER CONNECTIONS MAY/JUN 2015

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Don’t miss our summer issue – out at the end of June

ER CATECRTIONS E CONN sively

exclu ark ilable cal Landmr a v a is lo embe your from holesale m cations lo W 1) t (for depo map on p4 e se

ON-TRADE BEST BBQ EVER Everything you need to know

Sauces, marinades, cuts of meat, slaws and sides, garnishes, veggie options, hog roasts, best beers, condiments, breads.

QUICK SERVE SUMMER SPECIAL ● Make the most of the weather, come rain or shine ● Easy ingredient swaps for healthier choices ● Milkshakes ● Small plates ● Juices

COST SECTOR HEALTH AND HYDRATION Because keeping hydrated is as important as keeping healthy.

FESTIVAL CATERING Discover how it’s done, by a pro.

+

INDUSTRY INSIGHT ● INTERVIEWS WITH EXPERTS ● SEASONAL SUGGESTIONS ● COMMENT AND ANALYSIS CATERER CONNECTIONS MAY/JUN 2015

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LUST FOR LUNCH

For easy ways to make your business the first choice for customers, follow our advice below

T

hree lunch trends stand out this summer for caterers to take advantage of: healthier choices; fresh food; and smaller-size portions for eat-in lunches.

Consumers say they look to see whether outlets serve healthy options before visiting at lunchtime, so offering a wide range of dishes, such as wraps, rice boxes, pasta pots, and savoury and fruit salad pots, is key to keeping and growing custom. Remember to clearly �lag up that these items are low-fat, low-sugar and low-salt. Where you can, also state the number of portions of fruit and vegetables in each dish.

Focusing on the word ‘fresh’ is key too.

Field fresh is best. And don’t forget to shout about it to your customers.

For those who offer sit-down food options, research shows diners want smaller-size lunch portions. Results from

This page Customers expect more than just a sandwich option these days. From a porridge brunch, to a tasty salad or hot food, rethink your lunch offering

ring e f f O 34

ide w a

CATERER CONNECTIONS MAR/APR 2015

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n ra

e wid

eo fh eal thy a pots and savou t s a dishe p , s ry a s such as wraps, rice boxe n

QUICK SERVE

ng a r

m to s cu g in w ro g nd a ng i p ad pots, is key to kee l a s t rui f d

3 takeaway packaging ideas

Technomic’s Lunch Consumer Trend Report show that three out of ten consumers (29%) expect outlets to offer smaller lunch portions, and 36% (up from 31% in 2011) eat a lighter lunch during the week.

RECYCLABLE Keen recycling targets

High-street brand trends

Keeping an eye on what the large highstreet chains are doing will prove bene�icial. Pret A Manger and EAT have been improving their menus with new soups, stew pots, and mac ‘n’ cheese with toppings. Porridge pots are now being seen as an all-day option rather than just a breakfast meal – London’s �irst porridge pop-up, Porridge Cafe, is set to open soon serving sweet and savoury options.

The major high-street players are also smart at making a pro�it from seasonal fare.

Welcoming in the summer means offering salads using ingredients such as fresh peas, light cheeses like feta, lemony herbs, British leaves and salad vegetables, and summer fruit puddings, yoghurts and jellies (always a favourite with adults and children alike).

Spanish omelettes or an Italian frittata are cost-effective offerings and marry perfectly with a salad as the day heats up.

and increasingly environmentally conscious consumers are encouraging the development of a sustainable food packaging supply chain. Recycled card boxes are a fresh, modern way to present food.

BOXED DESIGN Snacks for takeaway are appearing on menus at several of the key quick-service chains, promising consumers either a flavour-packed complete main dish or a hearty snack in the convenience of an easily portable (and easy to eat from) container.

DISTINCTIVE Whether boxes are

➳

positioned as a healthy meal for one or a more indulgent, shareable snack, boxed fare offers takeaway and casual dining operators a good opportunity to stand out from the crowd via distinctive packaging and modern convenience.

CATERER CONNECTIONS MAY/JUN 2015

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consumers have bought soup in the past six months 80% ofat lunchtime

Soups for all seasons

As the blurring of mealtimes trend continues, consumers regularly enjoy a quick, easy soup for lunch. What used to be a winter choice is now a favourite all year round and can be a pro�itable option.

Andrew Newson, Category Manager at Nestlé Professional, said: ‘Research has shown that lunchtime is the peak time for sales, 80% of consumers having bought soup at lunchtime in the past six months.

Our Maggi Soups range provides a quick, �illing and healthy lunch-to-go.’

QUICK SERVE

PICNIC WEEK 13-21 JUNE

Variety is the spice of lunch

Don’t always serve your sandwiches on just brown and white sliced bread.

Offering an interesting range of breads – including a gluten-free option – can really help to attract diners.

New types of breads and �illings are an inexpensive way to expand ranges and to embrace new food trends, such as US diner-style �lavours and newly explored ethnic ingredients. For instance, hot baguettes or toasted sandwiches call for US diner-style �illings such as pulled pork and barbecue hot sauces.

Give your customers the chance to enjoy the great outdoors National Picnic Week aims to provide people with the ideal opportunity to get together over a picnic, with advice, tips, recipes and information to make sure everything from the food and drink to the location and surroundings are spot on.

This is a perfect opportunity to highlight picnic snacks and beverages: go traditional with sausage rolls and mini pork pies, or go modern with wraps and subs, along with crisps, pretzels and nuts.

Drinks can include individual juice and cordial cartons, as well as fizzy canned drinks.

Somewhere in the region of 99 million ‘lost’ coffee sales in the out-of-home market can be attributed to poor quality Gourmet coffee is the norm

As British consumers have embraced the coffee shop culture, quality fresh coffee and a variety of coffee drinks are now expected everywhere, from pubs, tea shops and cafes to takeaway outlets and street food stalls.

Lynn Little, Standard Ingredients Lead at Nestlé Professional, said: ‘Somewhere in the region of 99 million ‘lost’ coffee sales in the

➳ CATERER CONNECTIONS MAY/JUN 2015

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QUICK SERVE

customers want confectionery as part of their ideal meal deal 24% ofincluded

Getting the best from meal deals Meal deals are a great way of boosting profits and sales. Pricing is key in order to make a profit and attract custom, so it’s best to look out for special offers on meal deal add-ons, such as crisps.

KP Snacks has a range of crisps to suit all types of meal deal. For a premium offering there’s O’Donnells, for a heartier choice there’s McCoy’s or for family meal deals there’s Hula Hoops, Skips and Pom-Bear. For garnishing sit-down meal deals, KP Snacks offers Penn State Pretzels, Brannigans and KP’s Fresh ’n’ Golden Crisps.

+ SANDWICH

32

CATERER CONNECTIONS MAY/JUN 2015

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+ SNACK

SOFT DRINK

out-of-home market can be attributed to poor quality, as people are happier to go without than settle on a product that’s less than perfect. As consumers have come to expect barista-style coffee wherever they go, there’s a clear opportunity to deliver a product that guarantees speed, consistency and quality.’

Sweet tooth

Most people looking for lunch fancy something savoury followed by a sweet delight, be it a healthy fruit salad or yoghurt, or an indulgent treat like a cookie or chocolate bar. They might also buy something sweet at lunchtime to save for later as an afternoon pick-me-up.

Bep Dhaliwal, Trade Communications Manager at Mars Chocolate UK, commented that the confectionery category is valued at over £5 billion. He said: ‘Based on research carried out by him!, we know lunchtime meal deals are a popular mission, and are a great way of increasing spend – 24% of consumers want confectionery included in the ideal meal deal.’

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It’s not easy to find suitable and costeffective recipes that can be scaled up for large parties.

That’s why we’ve put together these six easy new recipes for your team to create

Serves 10 Prep 15 mins Cook 10 mins (for rolls)

34

For the filling: l 100ml Knorr Patak’s Korma Create More Concentrated Sauce l 100ml low-fat plain yoghurt l 500g skinless chicken breast, finely chopped l 200ml Hellmann’s Light Mayonnaise l 60g red onion, finely sliced l 60g red pepper, finely sliced

l 60g green pepper, finely sliced l 60g yellow pepper, finely sliced l 15g coriander, chopped For the kathi rolls: l 3 eggs l salt, to taste l 10g coriander, chopped l 500g plain flour tortillas l 1 tsp oil

1 For the filling, mix the korma sauce and yoghurt together. Add the chicken, coat and leave to marinate, preferably overnight.

2 Preheat oven to 200˚C/180˚C fan/ gas 6.

3 Cook the chicken in the oven until cooked through and juices run clear. Leave to cool.

4 Mix the chicken with the mayonnaise.

5 For the kathi rolls, break the eggs into a tray and add salt and coriander. Beat until the white and yolk are mixed thoroughly. Dip the tortillas in the egg mix one by one.

6 Heat the oil in a non-stick frying pan and shallow-fry the tortillas, turning regularly, making sure the egg is cooked.

7 Mix the onion,

peppers and coriander together.

8 Lay the tortillas out on a clean, dry surface and put 2 tbsp of chicken filling on one side of each tortilla.

9 Put a handful of onion mixture over the chicken and fold the tortilla like a spring roll.

10 Cut the filled tortillas in half diagonally and serve.

CATERER CONNECTIONS MAY/JUN 2015

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COST SECTOR

Serves 10 Prep 20 mins Cook 25 mins l 700g Homepride Bolognese Sauce l 400g tinned tuna (drained and flaked) l 20 cannelloni tubes l 600g cheese sauce l 100g grated cheddar cheese (optional)

baking dish and lay the tubes evenly on top of the sauce.

5 Cover with the cheese sauce and sprinkle with grated cheese, if using.

6 Bake for about 25 minutes, until the cannelloni tubes are cooked through and the top is golden brown.

7 Serve 2 cannelloni per portion with a side salad.

1 Preheat oven to 180˚C/160˚C fan/ gas 4.

2 Mix 400g of the Homepride Bolognese Sauce with the tuna.

3 Pipe the mixture into each of the 20 tubes.

4 Spread the remaining 300g of Bolognese Sauce over the base of a suitable

Chef’s tip For this recipe you can either use dried cannelloni tubes or blanched lasagne sheets.

Crumbs Cheese & Breadcrumb blend and brown off under a preheated grill.

6 Allow to cool slightly before slicing into portion-

controlled wedges.

7 Serve hot with vegetables or potato wedges for a main meal or cold for a salad or deli bar option. ➳

Serves 10 Prep 10 mins Cook 20 mins l 250g pasta shapes of choice, try penne, macaroni or even spaghetti l 250g frozen peas l 250g chopped roasted green or red peppers (for ease, try product in jars) l A few chopped sundried tomatoes l 15 large free range eggs l 250ml milk l Good handful of chopped fresh parsley or chives l 2 tsp English mustard l Ground black pepper to season

l Knob of butter l 250g Caterers Kitchen Mature Grated Cheddar l 50g grated formaggio cheese l 50g Cheese Warehouse Cheddar Crunchy Crumbs (Cheese & Breadcrumb blend), optional 1 Cook the pasta in boiling water until al dente. Add peas for final minute of cooking. Drain and rinse with cold water.

Stir in the green or red pepper and sundried tomatoes. This can

be made in advance.

2 In a jug, blend the eggs, milk, herbs and mustard, and season with black pepper.

3 Melt the butter in a high-sided frying pan.

Layer the ingredients as follows: add half the pasta mix and spread over the base of the pan, pour over half of the egg mix and add half of the mature cheddar.

Then repeat with the remaining ingredients, finishing with the remaining mature cheddar and the grated formaggio cheese on top.

4 Cook on the hob over a low heat until set, about 10-12 minutes.

5 For a real crunchy treat, top with the Crunchy

CATERER CONNECTIONS MAY/JUN 2015

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COST SECTOR

Makes 12 large cookies Prep 15 mins Cook 12 mins Serves 10 Prep 10 mins Cook 25 mins l 10 portions of chicken breast (60g each for primary school servings) l 1 large egg, beaten l 100g Maggi® Lemon and Herb Crunchy Bake l 10 flour wraps l 100g light mayonnaise l 75g shredded lettuce l 100g sliced cucumber l 100g diced tomato l 50g olives, sliced l 200g feta, crumbled (substitute with grated cheddar if preferred) 1 Preheat oven to 200˚C/180˚C fan/ gas 6.

2 Dip chicken in egg to coat. Press firmly into the Crunchy Bake mix until all sides are well coated.

3 Place the portions on a preheated,

36

parchment-lined baking tray and bake for 10-25 minutes, depending on portion size. Ensure chicken reaches a minimum core temperature of 75˚C. Leave to cool, then slice.

4 Lay the wraps on a board. Spread each with 2 teaspoons of light mayo and some lettuce. Add some cucumber and tomato, then lay slices of chicken down the middle of each wrap.

Top with the olives and cheese.

5 Roll each wrap tightly. Cut in half to serve immediately, or wrap in foil to serve at the grab and go counter.

Chef’s serving tip As a sit-down meal: put salad in a bowl, place chicken on top, and serve warmed wrap on the side.

Serves 10 Prep 20 mins Cook 30 mins l 2 tbsp olive oil l 150g onions, sliced l 4 cloves garlic, chopped l 150g mixed peppers, diced l 100g frozen peas l 2 tomatoes, chopped l 4g paprika l 800ml Bisto Vegetable Bouillon (made as per instructions) l ground black pepper l 300g long grain rice

3 Add the chopped tomatoes and paprika, and stir.

4 Pour in the Bisto Bouillon and allow to simmer gently.

Season if required.

5 Add the rice and cook until the liquid has absorbed and the rice is cooked (this should take about 20 minutes). Add a little more water if required. Serve.

l 50g caster sugar l 110g soft brown sugar l 110g unsalted butter l 1 large free range egg, beaten l 3 drops vanilla extract l 155g plain four l 2 pinches baking powder l 170g M&M’s 1 Preheat oven to 180˚C/160˚C fan/ gas 4.

2 Line 2 baking trays with baking parchment.

3 Mix the sugars and the butter together.

Add the beaten egg and vanilla extract and mix well.

4 Sieve the flour and baking powder into the creamed mixture and mix well; make sure that none of the flour is left on the edges of the bowl.

5 Add the M&M’s. At this point you should be able to make a ball without it being too sticky. If it is sticky, add a few teaspoons of flour.

6 Roll out balls the size of a walnut and place evenly on the baking tray, with six balls on each tray.

7 Bake in the oven for 10-12 minutes.

Place on a cooling rack to cool.

1 Heat the olive oil in a large non-stick frying pan, add the onions and garlic and cook for about 3 minutes until soft.

2 Add the peppers and peas, stir well and cook for a few more minutes.

CATERER CONNECTIONS MAY/JUN 2015

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Own brand

Core catering range Recommended essentials from our own brand range of 400 products plus.

Great value and quality, they are exclusive to Landmark Wholesale members GROCERY SAUCES

Caterers Kitchen Everyday Brown Sauce

4.5kg

tub

Caterers Kitchen Everyday Tomato Ketchup

4.5kg

tub

Caterers Kitchen Everyday Mayonnaise

10ltr

tub

Caterers Kitchen Everyday Mayonnaise

5ltr

tub

Caterers Kitchen Light Mayonnaise

5ltr

Caterers Kitchen Light Mayonnaise

2.5ltr

tub

Caterers Kitchen Real Mayonnaise

10ltr

tub

Caterers Kitchen Real Mayonnaise

5ltr

tub

Caterers Kitchen Real Mayonnaise

2.27ltr

tub

Caterers Kitchen Salad Cream

2.27ltr

tub

Caterers Kitchen Mint Sauce

2.27ltr

tub

8g

sachet

198s

Caterers Kitchen Tomato Ketchup

8g

sachet

198s

12.5kg

tub

PICKLES Caterers Kitchen Sliced Pickled Beetroot

2.2kg

Caterers Kitchen Potato Takeaway Box

100s

Caterers Kitchen Fish & Chips Box

100s

Caterers Kitchen White Paper Plates (18cm 7”)

100s

Caterers Kitchen White Plastic Plates (24.7cm 9”)

100s

jar

5kg

Caterers Kitchen Mild White/ Coloured Grated Cheddar

1kg

Caterers Kitchen Mild White/ Mature Cheddar

Caterers Kitchen Insulated Cup Lids (35cl 12oz)

100s

2.5kg

Caterers Kitchen Insulated Cups (30cl 10oz)

25s

Caterers Kitchen Insulated Cups (35cl 12oz)

25s

5kg

Caterers Kitchen Mature Coloured/ White Grated Cheddar

Caterers Kitchen Squat Plastic Cups (20cl 7oz)

100s

2kg

Caterers Kitchen Plastic Tumblers (7oz)

100s

Caterers Kitchen Half Pint Plastic Tumblers

50s

bottle

Caterers Kitchen Everyday Soya Oil

20ltr

bib

Caterers Kitchen Everyday Soya Oil

20ltr

can

Caterers Kitchen Rapeseed Oil

15ltr

Caterers Kitchen Rapeseed Oil

5ltr

25s

Caterers Kitchen Jumbo Bendy Straws

250s

113g

40s

Caterers Kitchen Waiter Order Pads

100s

Caterers Kitchen The Classic Burgers

113g

48

Caterers Kitchen Plastic Dessert Spoons

100s

Caterers Kitchen Plastic Forks

100s

Caterers Kitchen Chunky-Cut Chips

2.27kg

Caterers Kitchen Economy Straight-Cut Chips

2.27kg

Caterers Kitchen Premium Steak-Cut Chips

2.27kg

Caterers Kitchen Premium Straight-Cut Chips

2.27kg

Caterers Kitchen Plastic Knives

100s

Caterers Kitchen Plastic Teaspoons

200s

Caterers Kitchen Stirrers

1.62kg

Caterers Kitchen Cream Napkins (33cm 2ply)

100s

Caterers Kitchen White Napkins (33cm 2ply)

100s

Caterers Kitchen White Napkins (40cm 2ply)

100s

Caterers Kitchen Cream Napkins (40cm 2ply)

100s

Caterers Kitchen White Serviettes SEAFOOD

Caterers Kitchen Scampi

908g

(33cm 1ply)

PAPER, DISPOSABLES & CLEANING PRODUCTS TOWELS & TISSUES

bottle

CANNED VEGETABLES

Caterers Kitchen Pint Plastic Tumblers

Caterers Kitchen Everyday Burgers

Caterers Kitchen Quiche Lorraine

OIL

Caterers Kitchen Foam Plates (23cm)

Caterers Kitchen Mild White/ Mature Cheddar

VINEGAR 5ltr

Caterers Kitchen Mature White / Coloured Cheddar

QUICHE

Caterers Kitchen Distilled Vinegar

pet

CHIPS

SALT

Caterers Kitchen Everyday Cooking Salt

5ltr

BURGERS

6kg

100s

Caterers Kitchen Orange Squash

FROZEN

FLOUR

Caterers Kitchen Table Salt

Caterers Kitchen Chicken Takeaway Box

Caterers Kitchen Brown Sauce

3kg

pet

CHEESE

sachet 1000s

3kg

5ltr

CHILLED

Caterers Kitchen White Sugar

Caterers Kitchen Self Raising Flour

5ltr

Caterers Kitchen Blackcurrant Squash

PORTIONS

Caterers Kitchen Plain Flour

DISPOSABLES

Caterers Kitchen NAS Orange Squash

Caterers Kitchen Mini Jumbo Toilet Tissue 2ply

150m 150mtr

Caterers Kitchen Baked Beans

2.61kg

can

Caterers Kitchen Blue Centrefeed Towel 2ply

Caterers Kitchen Sliced Mushrooms

2.55kg

can

Caterers Kitchen Sweetcorn

2.12kg

can

Caterers Kitchen Chopped Tomatoes

2.55kg

can

Caterers Kitchen Peeled Plum Tomatoes

2.5kg

can

Caterers Kitchen Everyday Blue Centrefeed Towel 2ply

LINERS 100s

Caterers Kitchen Heavy Duty Refuse Sacks

25s

WRAPPINGS Caterers Kitchen Everyday Foil (295mm)

50mtr

Caterers Kitchen White Centrefeed Towel

Caterers Kitchen Foil (300mm)

75mtr

Caterers Kitchen Mini Jumbo White

Caterers Kitchen Foil Extra Wide (450mm) 75mtr

1s

Caterers Kitchen Jumbo Foil (500mm)

75mtr

1 roll

Caterers Kitchen Cling Film (300mm)

300mtr

Caterers Kitchen White Kitchen Towel

12 rolls

Caterers Kitchen Cling Film (450mm)

300mtr

Caterers Kitchen White Toilet Tissue CANNED FISH

24 rolls

Caterers Kitchen Everyday Cling Film (290mm)

250mtr

1.7kg

can

CLEANERS

Caterers Kitchen Prof Citrus Thick Bleach CANNED FRUIT Caterers Kitchen Solid Pack Apples

2.6kg

can

Caterers Kitchen Fusilli (Twists )

3kg

Caterers Kitchen Spaghetti (10”)

3kg

5ltr

Caterers Kitchen Prof Pine Disinfectant

5ltr

3kg

5ltr

DISH & GLASS WASH

Caterers Kitchen Everyday Prof Washing Up Liquid RICE Caterers Kitchen Long Grain Rice

1s

5ltr

Caterers Kitchen Prof Original Bleach

DRY PASTA Caterers Kitchen Prof Thin Bleach

Caterers Kitchen Flat Pack Refuse Sacks

120mtr

Caterers Kitchen Tuna Chunks In Brine

500s

Caterers Kitchen Prof Washing Up Liquid

Caterers Kitchen Thick Antibacterial HOT DRINKS Concentrated Washing Up Liquid Caterers Kitchen Tea Bags 1100s

5ltr 5ltr 5ltr

CLOTHS & GLOVES SOFT DRINKS Caterers Kitchen Blue All Purpose

LSV Energy Drink

250ml

can

Cloths On A Roll

100s

Caterers Kitchen Apple Juice

1ltr

carton

Caterers Kitchen Standard Dish Cloths

10s

Caterers Kitchen Orange Juice

1ltr

carton

Caterers Kitchen Medium Rubber Gloves

6s

Caterers Kitchen Lime Cordial

5ltr

pet

Caterers Kitchen Large Scouring Pads

10s

Caterers Kitchen NAS Blackcurrant Squash 5ltr

pet

Caterers Kitchen Steel Ball Scourers

10s

CATERER CONNECTIONS MAY/JUN 2015

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Depots

1

Landmark Catering Depot Locations

2 3

Shetland Isles

4

7

6

5 8

9 62

10 11

50 51

13

63

53

12

52

54 55 56

57

22 23 25 21

26

24

41

42

16

15 17 18

27 28 29 30

31 34 32 35

36 38

33

43

44

45

46

47

59

*

*

NORTH EAST 9 Blakemore 10 Blakemore 11 Blakemore 12 Blakemore

Wholesale: Wholesale: Wholesale: Wholesale:

Killingworth Hexham Gateshead Middlesbrough

NORTH 13 Blakemore Wholesale: Penrith 14 Blakemore Wholesale: Grimsby 15 JJ Food Service: Leeds 16 A G Parfett & Sons: Halifax 17 Blakemore Foodservice: Wakefield 18 Blakemore Wholesale: Barnsley 19 JJ Food Service: Doncaster 20 A G Parfett & Sons: Sheffield

58 60

61

NORTH WEST

1 JW Gray & Co: Kirkwall 2 JW Gray & Co: Lerwick 3 Sutherland Bros: Wick 4 Forteith Foodservice: Oban 5 William Yule and Son: Kirkcaldy 6 United Wholesale Grocers: Springburn, Glasgow 7 Lomond Fine Foods: Glasgow 8 United Wholesale Grocers: Polmadie, Glasgow

49

48

* Non stockist of alcohol products SCOTLAND

40

37 39

KEY:

and Carry and Delivered • Cash Cash and Carry only • Delivered only •

14

19

20

*

21 A J Wholesale: Blackburn 22 Restaurant Wholesale: Miles Platting, Manchester 23 JJ Food Service: Manchester 24 A G Parfett & Sons: Stockport 25 A G Parfett & Sons: Aintree, Liverpool 26 A G Parfett & Sons: Anfield, Liverpool

MIDLANDS 27 A G Parfett & Sons: Somercotes 28 Hyperama Cash & Carry: Derby 29 Hyperama Cash & Carry: Nottingham 30 First Choice: Burton-upon-Trent 31 Hyperama Cash & Carry: West Bromwich 32 Blakemore Wholesale: Walsall 33 Blakemore Foodservice: Wednesbury 34 East End Foods: Smethwick 35 Blakemore Wholesale: Wolverhampton 36 Blakemore Wholesale: Saltley 37 East End Foods: Highgate 38 East End Foods: Aston Cross 39 JJ Food Service: Aston 40 Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST 41 Halls Drink: Holywell 42 Blakemore Wholesale: Bangor 43 B.A. (Blakemore Wholesale): Swansea 44 B.A. (Blakemore Wholesale): Cardiff 45 Blakemore Wholesale: Newport 46 JJ Food Service: Bristol 47 L & F Jones Foodservice: Bath 48 RD Johns: Newton Abbot

LONDON & SOUTH EAST

JERSEY 61 Battrick’s Food Service: Jersey

NORTHERN IRELAND

*

49 Brook Street Foodservice: Needham Market 50 JJ Food Service: Enfield 51 Abra Wholesale: Edmonton 52 TRS Cash & Carry: Southall 53 TRS Cash & Carry: Leyton 54 Restaurant Wholesale: Barking 55 Time Cash & Carry: Barking 56 JJ Food Service: Foots Cray 57 Hi-Line Cash & Carry: Croydon 58 Camelot: Crawley 59 JJ Food Service: Basingstoke 60 Turners Fine Foods: Goudhurst

*

* *

*

CATERER CONNECTIONS MAY/JUN 2015

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*

62 Express Foodservice: Londonderry 63 Drinks Inc: Belfast

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Seasonal produce

Summer begins here Come May, customers are looking for lighter dishes, yet still want meals packed full of �lavour. Let the best of British inspire you

SEA BREAM

This versatile white �ish is popular thanks to its mild and delicate �lavour. Bream is a staple ingredient in both Portugal and China. Delia Smith suggests dipping in seasoned �lour before frying, for a crispy �inish.

SERVING SUGGESTIONS ● Baked sea bream with lemon and parsley ● Sea bream with ginger, chilli and spring onions ● Baked sea bream with tomatoes and coriander

BEST OF THE FRUIT & VEG

PEAS On average, each person in the UK eats 9,000 peas a year.

Recipe Green pea hummus is super-easy to make. ● Boil and blend 200g peas. ● Add a garlic clove, 1 tbsp of tahini paste, salt, pepper, juice from half a lemon and a dash of olive oil, to feed 4. ● Serve with pitta bread for a light snack.

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STRAWBERRIES British strawberries are renowned for their sweet taste, juicy texture and distinctive aroma. Typically used in desserts, they also work well in savoury dishes.

Recommended uses ● Sweet Serve with crème fraîche and maple syrup. ● Savoury Chop and add to a salad with avocado and black pepper.

LAMB’S LETTUCE

NEW CARROTS

This leaf reportedly got its name for being a similar shape to a lamb’s tongue.

The leaf is dark, tangy and at its best in the summer.

New-season carrots are picked prematurely for a distinctly sweet flavour.

This versatile vegetable can be cooked in many ways.

Recommended uses ● Steam the leaf to serve hot with sweet potato and chicken or pork. ● Serve raw with feta cheese, walnuts, cos lettuce and a drizzle of dressing.

Preparation idea ● Cook the young peeled carrots in a pan of boiling salt water until tender.

Drain, then top with butter, salt and pepper, and tarragon.

CHERVIL This culinary herb is commonly used to season mild-flavoured dishes and has an aniseed flavour.

Recipe ● Chervil relish can be made by blending 200g chervil with 1 tbsp olive oil, 2 tbsp red onion and 2 tbsp fresh lemon juice. ● Great as a sandwich spread or with salmon.

CATERER CONNECTIONS MAY/JUN 2015

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