JULY THE MAGAZINE FOR CATERERS 2010 £1.50 HESTON’S HOSPITAL FOOD FEAST GASTRO ALFRESCO LEADING LIGHTS WITH SIMON RIMMER MY SIGNATURE DISH BY EMMERDALE ACTOR MARK CHARNOCK PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR 7UP and the 7UP device, 7UP Free and the 7UP Free device are registered trademarks of Seven-Up International. Pepsi, Pepsi MAX, Diet Pepsi and the Pepsi Globe device are registered trademarks of PepsiCo Inc. Tango and the Tango device are registered trademarks of Britvic Soft Drinks Limited. Stir it up contacts contents www.stiritupmagazine.co.uk EDITOR Janine Nelson [email protected] Telephone: 01282 611677 Editor’s Letter WRITER Sarah Rigg Telephone: 01282 611677 I love a good barbecue. It’s the perfect more - tackling Britain’s burgeoning DESIGNER Richard Smith social occasion on a warm, summer’s malnutrition crisis. Telephone: 01282 611677 day (though being from a family of Finally at the end of this month, PUBLISHER Practical Publishing avid BBQ fanatics, I have been known school chefs will be hanging up Telephone: 01282 611677 to attempt one on a not-so-warm their hats - while the leisure industry is ADVERTISING Mags Walker afternoon too!) whisking through their busiest season. [email protected] Even at small family events it can be Let’s hope it’s a great summer Telephone: 01282 611677 difficult to get your timings right and for everyone. SUBSCRIPTIONS Olivia Blunn create perfectly cooked (as opposed [email protected] Happy Holidays! Telephone: 01282 684555 to cremated) food without having a leftover meat mountain! For caterers, however, preparing the perfect bumper BBQ is quite a different challenge. But don’t worry folks; we have all the useful tips you need to fire up a sizzling culinary extravaganza on page 19. Flick over to page 33 to find experimental chef Heston Blumenthal as he puts hospital food under the laboratory spotlight. Heston hopes to inject some science into traditional food flavours Heston’s hospital - encouraging the elderly to eat food feast 33 04 The Soapbox and Your Letters 31 Education News • Buy one school dinner 05 News from Country Range - and get one free! Top marketing tools for schools • Baumann’s Blog • Everything in the garden is rosy 33 Health & Welfare News • Top 10 salad dressings • Five ways to use... • Heston’s hospital food feast gooseberries - Umami is his secret weapon in the war on malnutrition • Country Range recipe - Marinated Leading Lights with Mackerel with Spiced Alioli • Country Club 35 Leisure News Simon Rimmer 37 • Nostalgic nosh is the latest 19 Food and Industry News food trend! • Success for Staffordshire’s 2010 Young Chef and Master Chef 37 Leading Lights • Haute cuisine with none of • Leading Lights with Simon Rimmer the fuss • Saucy chips for charity! 39 My Signature Dish • Add the exotic to your • My Signature Dish by Emmerdale ploughman’s lunch actor Mark Charnock • Traditional favourites top pub grub poll My Signature Dish • Gaudin’s and Shaun Rankin 41 Advice from the Experts Do Bake Well • Getting the most from your by Emmerdale actor recruitment agency Mark Charnock 39

JULY 2010 Stir it up 03 Cert no. TT-COC-2143 The Soapbox by Roger Rant

COOKS CALENDAR Surviving bankers, JULY SEPTEMBER politicians and 1st SUMMER SEAFOOD Varies BACK TO SCHOOL FEAST AT THE the weather FISHMONGERS’ HALL 3rd - 17th SOIL ASSOCIATION Details: www.hospitalityaction.org.uk ORGANIC FORTNIGHT Details: www.soilassociation.org If adversity makes you 5th CATEYS 2010 stronger the catering trade Details: www.caterersearch.com 5th - 7th SPECIALITY & FINE is set to emerge from the FOOD FAIR LONDON last 12 months’ battering 8th - 9th LACA CONFERENCE 2010 Details: Details: www.laca.co.uk/conference- www.specialityandfinefoodfairs.co.uk as masters of the universe! exhibition.php 18th - 3rd BRITISH FOOD With acts of god joining the fray, 11th THE BRITISH 10K October FORTNIGHT caterers, particularly in the capital, LONDON RUN (Nationwide) have suffered massive loss of Details: www.hospitalityaction.org.uk Details: http://lovebritishfood.co.uk visitors due to volcanic dust, whilst elsewhere in the country, 15th CRAFT GUILD OF CHEFS 24th WORLD’S BIGGEST where the weather plays a more GRADUATE AWARDS COFFEE MORNING significant role on people’s (regional heats) Details: www.macmillan.org.uk activities, we have seen Details: www.craftguildofchefs.org horrendous floods then New 25th - 26th BRITAIN’S BIGGEST Year snow, and we have suffered CHEESE FESTIVAL poor weather at Easter and the AUGUST Cardiff Castle May Bank Holidays. 30th SUMMER BANK Details: www.thecheeseweb.com Many hopes are now pinned on HOLIDAY a good summer season. However, let us remind ourselves that the laws of physics and confusion are not subservient to human Each issue, Stir it up’s cleaning ambition, so it’s hard work and yet more work going forward. expert Gary Davis offers his What’s new for caterers? top tip of the month.

This month, Gary Says: active ingredients as leading brands, but saves you money! And with no Why pay more for expensive brands? strong perfume to taint food stuff it’s You can email the ideal answer for your dishes and Country Range Concentrated Washing your letters to your wallet! [email protected] Up Liquid (CRG851 2 x 5 Ltr), offers the same high power, high foaming and Why not try it today?

04 Stir it up JULY 2010 E G N

News from Country Range A R

Y R T N U O C

I’ve been doing a bit of I’ve also been doing more work with Finally, I just wanted to talk about the Weber barbecues and am running economy. We had a table of six in for work for charity this a barbecue academy. On nice days dinner recently and they managed to month so I feel like an we are asking customers if they would polish off five bottles of Dom Perignon like their food barbecuing and that’s amongst other things and their bill absolute bloody saint!! going down really well. came to £1,300. This is obviously not I was invited to officially open a garden Another thing we’ve done is set up the norm but I think it shows that there at The Old Deanery, which is a private a Yummy Mummies morning on are green shoots of recovery in the residential home in Bocking. It’s a Thursdays, which is going brilliantly. economy. It’s all starting to feel a bit marvellous facility and they have this For £6.50 they can come along and more positive - thank goodness! amazing outside kitchen, so I did a bit have smoked salmon bagels, pain of a demo and made some barbecued au chocolat and white chocolate and Happy cooking! duck and bananas with rum and Mars cranberry cookies, plus unlimited tea bars wrapped in tin foil. I had to cut a or coffee. The kids eat free and run ribbon and they had a plaque saying riot around the place! Some of the I had performed the official opening. dads have now asked if we can It was a bit embarrassing to be honest! do something for Dishy Dads! They asked me because I’m well Mark known in the area – and they probably couldn’t afford Jamie (Oliver)!! I also supported the Helen Rollason cancer charity at the Essex Food Fair. I’m fairly sure I spoke to about 2,000 people that day because I was giving away chocolate cups with cucumber marinated in Pimm’s – and I know how many I had made! They went down a treat and we raised loads of money. We did a raffle and the first prize was dinner for two at the brasserie. I’ve also done a photoshoot at my house for Great British Food magazine, which will appear in the August issue. I’m going in it on a regular basis now - they’re going to publish some of my recipes and I feel really proud to have been asked to do that. We also got an excellent review in the Independent on Sunday (see www.baumannsbrasserie.co.uk/ news-item.php?article=44). It always makes me feel great because we never invite people to come and do reviews - they come without our knowledge. I prefer it like that because it’s a fair appraisal. If you know they’re coming you can smooze them. JUlY 2010 Stir it up 05 Extra Virgin Olive Oil

Country Range Extra Virgin Olive Oil is pressed and packed in the southern region of Spain. It has a sweetly fruity taste with low levels of bitterness and pepper.

Taste the This versatile oil is ideal for drizzling, sauces, marinades, salads or for just simply dipping bread. Med’ Available exclusively from your Country Range wholesaler packed in 5 litre cans.

Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282 684555

or visit our website www.countryrange.co.uk

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A News from Country Range R

Y R T N U O C Five ways to use... gooseberries The gooseberry is widely Green gooseberries are the most common 3. Try them braised with carrots and considered the quintessential but they can also be red, yellow, or white. dressed with balsamic vinegar Early gooseberries picked in late May and olive oil. British fruit and is best known are best pickled or used in savoury 4. Their high pectin content makes for its use in desserts such sauces. Red and yellow varieties are them ideal for jams, jellies and as Gooseberry Fool sweet enough to serve raw for dessert. other preserves such as fruit and Gooseberry Crumble. Even when unripe, gooseberries are cheese and spicy chutneys. excellent for cooking and good flavour 5. Gooseberries can be simply made But this hairy little fruit is rather versatile matches include elderflowers, apples, into a compote to serve with cream and its flavour works well with a lemon, sweet wine, sorrel, fennel, mint, or custard, or to fill a tart, crumble variety of sweet and savoury dishes. parsley and nutmeg. In some countries, like Portugal, or steamed suet pudding. gooseberries are even used in drinks, 1. Their tangy flavour suits oily fish generally mixed with soda, water such as mackerel and salmon. or sometimes milk. 2. A gooseberry purée is a traditional Create delicious sweet and savoury They have an acidic flavour that is accompaniment, which can also be dishes with gooseberries all year strident early in the season but eaten with roast pork, veal or game round with Country Range canned becomes sweeter as the berries are birds. Simply top and tail the fruit, cook gooseberries (2.95kg) more exposed to the summer sun. with sugar, then blend until smooth. Divine desserts Caramel Apple Pie Pre-portioned into 14 perfect slices 2.1kg A delicious sweet shortcrust pastry case filled with apples and a rich creamy custard, topped with crunchy crumble heaped Triple Layer Chocolate with caramel fudge. Fudge Cake Pre-portioned into 16 perfect slices New York Style Large 1.6kg Baked Cheesecake Three layers of moist chocolate Five fabulous frozen desserts Pre portioned into 14 perfect slices sponge filled and topped with an have been added to the Our old-fashioned vanilla style large indulgent fudge. Country Range portfolio. New York recipe baked cheesecake They are: weighing 2.5kg. Serve with fresh fruit Chocolate Fudge Cake compote. Pre-portioned into 14 perfect Lemon Meringue Pie slices 1.2kg Pre-portioned into 12 perfect A rich moist chocolate sponge cut slices 1.6kg in half, filled with a layer of chocolate A traditional sweet crunchy shortcrust fudge and coated top and side with pastry case with a zesty lemon filling, more wonderful chocolate fudge. topped with a generous helping of Great warm or cold served with meringue peaks and baked to perfection. Country Range ice cream.

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COUNTRY RANGE

E G N A

Competitions Offers Freebies R

Y R T N U O C

This new section in the magazine will be a regular feature, where we will try to offer you that little Welcome to the bit extra. C- exocluusivnelty forr ycu stComleurs b of the Country Range Group.

WIN MEXICAN GOODIES Competition As the brand leader in Mexican food*, Each winner will receive a pack containing: the foodservice range from Old El Paso 10” Soft Flour Tortillas Professional™ has been developed to the mouth-watering variety of Mexican Fajita Seasoning provide the foodservice industry with cuisine, known for its intense and Sliced Jalapenos a one stop solution for creating great varied flavours, colourful decoration Mild Salsa tasting Mexican food. From Nachips™ and variety of spices. Perfect for creating Nachips and sauces to sliced jalapeños and an array of sizzling and sumptuous Taco Shells chunky salsas, Mexican food. Chili Con Carne Old El Paso Professional has the right Old El Paso is giving you the opportunity Enchilada cooking Sauce product to meet the demands of a busy to create an explosion of mouthwatering professional kitchen. Mexican delights with a full Mexican food is all about sharing with product selection and others and enjoying a relaxed meal, recipe book which is exactly how dining out should for inspiration. be! The food engages the customer; eating with your hands and customising your meal to suit your own individual taste. Old El Paso™ brings some spice to menus and enables you to create authentic Mexican dishes with ease. The delicious range of products from Old El Paso Professional™ reflects

We have three packs to give away. To enter send an e-mail titled ‘Old El Paso competition’ to [email protected] giving your name, address and the name of your Country Range wholesaler *IRI Grocery Outlets, 52 w/e 20th February 2010, Ambient Mexican Market.

JULY 2010 Stir it up 15 E G N A R

Y FREE DISPLAY STANDS R T N U

O Freebies FROM NESTLÉ C

Nestlé has a range of confectionery display solutions to help you maximise your sales.

The latest research claims that caterers can increase their confectionery sales by a whopping eight per cent just by stocking the right range to suit their customers’ needs. Placing a confectionery display unit next to a hot beverage machine can also increase beverage consumption by up to 12 per cent. • Polo 3 tier unit - offering customers a choice of three varieties of Up for grabs are: Polo mints All come pre-assembled and hold • 5 tier unit - which stocks Nestlé’s • Big Eat 3 tier unit - designed a case of each product, so that best selling lines especially for Nestlé’s King merchandising the display is quick • 3 tier unit - in a contemporary Sized Range and easy. Please phone 0800 742 842 curved design which can be ideally • Sharing bag stand - which can quoting CRG and specify which place next to the till to capture hold up to six varieties of Nestlé’s piece of Point of Sale you would be impulse sales sharing bags interested in receiving.

nature Share Your Sig Competition Dish Do you fancy joining the wine-tasting workshop run by array of celebrities who have Wine Unearthed. The workshops are held at a variety shared their Signature Dish of venues throughout the UK. in Stir it up - plus win For more information, visit a day’s wine-tasting? www.wineunearthed.co.uk. Please note that the cost of travel For one issue only, we will be to and from the wine-tasting featuring a recipe supplied by one workshop is NOT included in of our readers - along with their the competition prize. photograph and an interview with them. We’re looking for creativity To enter, all you have to do is and originality - and we want to email your Signature Dish recipe, know why you have chosen it as stating why you have chosen it, to your Signature Dish. [email protected]. As well as appearing in the magazine, The email should be titled ‘My the winner will also receive a voucher Signature Dish competition’ and worth over £125 for themselves should include your name, address and a guest to attend a one day and Country Range wholesaler details.

16 Stir it up JULY 2010 E G N A R CHEESE Y

Competition R T N

PLEASE! U Freebies GET YOUR O C Keep your Philadelphia JUST DESSERTS! cheese cool this summer To celebrate the launch of the delicious with this special merchandising new Country Range frozen desserts unit from Philadelphia. (see page 10), we are giving away an Alessi Duno Cake Server to three The unit - which is 40cm high and 13cm lucky readers. This stylish cake server, wide - is supplied with a cooler pack designed by Marco Zanuso, is in which fits in the back to keep stainless steel mirror polished. the portions cool, so ideal for busy canteens, cafes, breakfast bars and All you have to do to enter is answer restaurants looking for a simple self this simple question: how many new frozen desserts has Country Range serve option. launched this month? • Philadelphia is the number one A. 5 cream cheese brand, with more B. 50 than 65% market share and is C. 500 bought by one in three households* Please send • It has been the original cream your answer in an cheese brand since 1880 email titled ‘Desserts competition’, Philadelphia is sold in over along with your name, address 90 countries worldwide and the name of your Country • 68% of your customers are prepared Range wholesaler, to to pay more for quality, branded [email protected] food products like Philadelphia** A CHEF’S INGREDIENT OF CHOICE • Fantastic in both hot or cold, sweet Competition or savoury dishes • Adds body and creaminess to a dish ENJOY AFTERNOON • Can replace most dairy products - extremely versatile TEA WITH • Heat stable - therefore it does not COUNTRY RANGE separate when heated, unlike most dairy products Summer is the time to *Source: Neilsen MAT to W/E 08.08.09 Value Share relax in the sunshine and ** Source: TNS UK Omnibus March 2008 enjoy a delicious cream tea. If you would like to get your hands on one of the merchandising units, send an email titled ‘Philadelphia offer’ to [email protected] including your With this in mind, we have name, address and the name of your Country Range wholesaler and let us know three Afternoon Tea sets how and where you will be selling your Philadelphia portions. up for grabs comprising: • Bag of Country Range scone mix 1 x 3.5kg (makes 88 x 57g scones) April competition winners • UHT whipping cream • The winner of the day’s training course at Billingsgate Seafood Training School is Jak 1 litre Knightson, who is a chef at New College, Oxford University. The four runners-up, who win a copy of CJ Jackson’s Billingsgate market Cookbook are: Pete Sparks, of the Bank • Country Range strawberry View Café in Langsett, Stocksbridge; Alison Childress, catering manager at Tremough jam portions 96 x 20g Campus Services in Penryn, Cornwall; Anne Belkadi, of the Blue C Hotel in Blackpool, • Country Range 100% Rainforest and Emma O’Sullivan, who works for The Cooperative Childcare at the John Radcliffe Alliance envelope tea bags 1 x 250 Hospital in Oxford. To enter, simply send an email titled • The winner of the Sage Instant Accounts software competition is Stephen Dugan from Masseys of Saintfield in Co. Down. ‘Afternoon Tea competition’, along with your name, address and the name of your Country Range wholesaler to Closing date for all competitions: 31st July 2010. All winners will be notified by 31st August 2010. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, [email protected] Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/competitions JULY 2010 Stir it up 17 HANCETO URC YO OR SF   Y LE ET F4 O K AC LP CIA PE AS 0ICKUP

GAME IN CAR 3 5 x £12,000 cars SPECI DS ,5 the AL P 0 winning ACK codes S* are out 1500 x Sat Navs there! 0,53 10 x weekly prize draws to ,53 0 win a driving experience

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FOOD AND INDUSTRY NEWS

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Food and Industry News Y R T S U

D New products in the marketplace N I

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D O O F Haute cuisine with none of the fuss Speedibake uses its (new) loaf for bigger slice of the sarnie market! Speedibake is aiming for a bigger bite of the sandwich market by launching a new part baked baguette. Those clever people at LambWeston have come up with The new half-sized version - available in 130g and 150g - promises to be an ingenious range of Gratin potatoes, which chefs can crustier with a more even crumb pass off as their own. structure suited to filling. Andy Honeywood, head of With an exceptional one hour holding with creamy béchamel sauce and foodservice, say: “Foodservice time and speedy preparation, Gratin Emmenthal cheese. outlets serving sandwiches need (125g portions) and Gratini (62g portions) Gratini™ Quattro Formaggi to differentiate themselves to maintain their quality and keep their A classic flavour combination. Made encourage consumers from taking shape providing professional users with Mozzarella, Emmenthal, Parmesan lunch boxes to work. with a ready to use concept, which and Gorgonzola. “Also, filled baguettes have a fresher looks and tastes great. Gratini™ Spinach a la Creme perception and crustier eating result. Available in three flavours: Full of colour & flavour. Made with “Offering this extra value to Gratin and Gratini™ Dauphinois béchamel sauce, Ricotta cheese consumers is important given A traditional favourite. Made from and spinach. current trading conditions.” thinly sliced, tender potatoes layered For more details visit: www.speedibake.co.uk Apple of SUSO’s eye - Schools in a tiz over tasty new fiz!

A sparkling new apple fruit It is most popular with the teenage flavour from SUSO has proved market, who have already snapped a sipping hit with school pupils. up three other tastes in the range; Sparkling Berry, Sparkling Orange Despite being fizzy, the punchy and Sparkling Lemon. new juice not only delivers one of Each 250ml can is portion controlled the recommended five-a-day - but to deliver teens with the optimum also meets all the Government’s serving size for their needs. strict nutritional standards for drinks in schools.

22 Stir it up JULY 2010 Food and Ind A ch one th H - sol of Fis pro ch sig Hei ar su Sq Hei Hei Th begi ha fi ent bat S rst s at o p g e ip ar s her uez H ei d ni t erp tered und nz nz nz s vi po i g he co ein s it aucy d of nz f n t o ,c ica d y r me w Ta Fods M e ur ld r me t r es in fr countrythe . t t SquezM! z elbr Fo 13 isng M a il he nt rt a r July ing port a om do l g Br t vita eat n’s o f fried y e! V ar h - odservic s w ay long a donat ona count fish e, yea 150 it Br Mison,a sumer h ervic at n l BroHP w ish P ariety ate emrgency ermn its es itsh andpotaes fried of ion ish yearM Joseph -old is

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FOOD AND INDUSTRY NEWS bottlegreen produce a range of lightly sparkling and still, premium soft drinks that offer the discerning catering outlet a huge opportunity to maximise SURÀWVRXWVLGHRIVWDQGDUGGULQNRSWLRQV Pressé 275ml, Cases of 12 (OGHUÁRZHU Cox’s Apple QHZ Pomegranate & still (OGHUÁRZHU Orange & Mango ons PET Ginger & Lemongrass eas Cranberry &Orange R ck... Sto ELOLW\ Still 330ml, Cases of 12 to SURÀWD (OGHUÁRZHU \RXU ring Apple & Ginger DVH offe ,QFUH mium for Pomegranate & ‡ a pre olds (OGHUÁRZHU with Cotsw n the rs fted i 0 yea s, Availability: ‡ Cra arly 2 s, bar Please ask your local ne urant Country Range Member resta ops ct for ffee sh Perfe nd co ut with ‡ tels, a ando ho helf st sign llent s bel de ‡ Exce ing la  stunn ural a % nat ‡ 100 ZZZbottlegreenFRXN

24 Stir it up JULY 2010 Food and Th a Mu bre ads ac l a fl A un av ne br re New 40 e com c d ff our hes r w in 0g p animet i baker ngi bât t s prod . a th ex the nge plou o ar s ng is d s s to s loa S s s of um uct exoticome arves alds pedibake ghman’s pecialty I s in t with er ideale ndu and ot he marketplac stry N your to ic An f sed b al wheat rust a Sunflowand Honeer Ty he o Meditr The Me So wi ge and an brO live Gre en I avai Easy ches. of in A Tof bl T Blue diges crumbly a Wi Rasp pudings:sum er of rneang ew delicous a unveild has Polestar da Dec with roled hand di filn chesake t Pu nsp o en ei rvock olcani c n so a uebr g

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e e 25 s FOOD AND INDUSTRY NEWS

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D Traditional favourites O O F top pub grub poll

Steak and Chips has Top 10 Best Pub Meals been voted the greatest pub grub 1. Steak and chips 6. Bangers and mash 2. Roast beef 7. Chicken curry meal of all time. 3. Fish and chips 8. Chilli Con Carne 4. Cheeseburger and chips 9. Shepherd's Pie According to a poll carried out by Crabbie's Alcoholic Ginger Beer, 5. Lasagne 10. Spaghetti Bolognese the classic British staple came top of a poll of 3,000 adults followed by Roast Beef and all the trimmings. Fish and Chips came third, with Cheeseburger and Chips and Lasagne completing the top five. A spokesman for Crabbie's Alcoholic Ginger Beer, which carried out the research, said: “In a time when fusion cooking and exotic cultural dishes are becoming more and more popular, it's great to see old British classics still coming out on top as everyone's favourites. “It seems we still love tucking into a juicy steak or traditional roast dinner. “And with the summer approaching, enjoying a bit of pub grub in a sunny beer garden is going to be a popular activity, so it looks like steak will be the meal on everyone's plates.” Sixth place in the poll went to Bangers and Mash in onion gravy, with Chicken Curry coming in at seven. Chilli Con Carne was voted into eighth place while Shepherd's Pie and Spaghetti Bolognaise completed the top 10.

26 Stir it up JULY 2010 Food and Gaudi Oat & Raisin FruitOat &Raisin Shrewsbury Choc Chip &Orange ChocChunk Shortbread Ideal for coee bars. shops. 24Unitspercase. required. 2x30gdunking Nofreezing orbaking n’ Packed fullof avour theCafé Brontë features biscuitcollection and Shortbread an s I ndu For more information on:+44(0)1506431031 Fax: Customer pleasecontact Services +44(0)1506432800 All Butter Shortbread Ginger SnapDoubleChocChipAll Ginger Butter Shortbread Paterson Arran Ltd. The Royal Burgh Bakery, Livingston, Scotland EH54 5DN, UK. Email: [email protected] Email: UK. 5DN, EH54 Scotland Livingston, Bakery, Burgh Royal Ltd.Paterson The Arran A Must WithCoffee stry N d Dunking Bars in a selection oftempting varieties. Barsinaselection Dunking Ra Shaun co Ci manuf of end wi f Br whi S the of suce avai Is in second Th T Ce Rank inc hi o h l ands,

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FOOD AND INDUSTRY NEWS

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Food and Industry News Y R T S U D N I

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O The cream O F alternative 20 most influential people in public sector catering

Beverley Baker: Derek Johnson: New chairwoman of Local New chairman of the Authority Caterers' National Association of Association (LACA). Care Catering. Geoff Booth: Tim Lang: Director for Hospitality, Professor of Food Policy at Leisure & Tourism at City University, London. Westminster Kingsway Prue Leith: College. Former chairwoman of the Val Carter: School Food Trust. Now endorsed by Corporate Responsibility Alison Littley: the Craft Guild of Chefs (CR) director with Chief executive of the Office Aramark UK. of Government Commerce. Fergus Chambers: Richard McGloin: MD of Cordia, which runs the Chairman of the University services for Glasgow council. Caterers' Organisation Alan Dewberry: (TUCO). Consultant working with Jeanette Orrey: organisation including; School Meals Policy Adviser Millac Gold is made from premium quality milk sourced straight LACA, NACC and HCA to the Soil Association. from our own Irish dairy farms. Through our extensive knowledge of to promote conferences food technology, we’ve created a great tasting, versatile and reliable and exhibitions. Hugh Pennington: Professor of bacteriology at product that performs better than fresh dairy cream. Mike Duckett: the University of Aberdeen. Catering manager at the s.EVERSPLITSINSAUCES Royal Brompton Hospital Philippe Rossiter: s2EDUCESJUSTLIKECREAM in London. Chief executive of the s7HIPSUPTOTIMESVOLUME Institute of Hospitality. David Foskett: s%XCELLENTSTABILITYWHENWHIPPED Julia Sibley: Associate Dean at Thames s!MBIENTSTORAGEANDALONGSHELFLIFE Valley University. Chief executive of the Savoy Educational Trust. Why not use Millac Gold in a regional Sue Harrison: Head of catering at the Alan Tuckwood: recipe to win great prizes? Enter online House of Commons. Head of prison catering in today at www.regional-recipes.co.uk England and Wales. Garry Hawkes: For more information or recipe ideas using Head Gardner Merchant, Kevan Wallace: Millac Gold please visit www.pritchitts.com which became Sodexo UK. Chairman of Hospital Caterers' Association (HCA).

(List compiled by Cost Sector Catering)

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FREE measuring scoop for exact portion control veal jus ease of use Ideal to thicken any 1 2 3 brown sauce recipe

 Free from artificial preservatives and flavourings

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 No added MSG Mix 60g into 1 litre of cold water. Whisk over heat, slowly bring Or use to thicken any brown to the boil and simmer until sauce recipe by sprinkling in the required. required amount, whisk over heat, simmer and serve.

e le re p Samples available on request call… f m a s Freephone Major 0800 58 77 333

or simply visit www.majorint.com

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Crusha Milkshakes f great! ood stuf Makes g are not only delicious but also School Compliant!*

Less than 5% added sugar (1) Classified as combination milk drinks(2)

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*CRUSHA IS LEGALLY COMPLIANT FOR SCHOOL USE. IT DOES NOT FULLY COMPLY WITH THE SCHOOL FOODS TRUST CODE BECAUSE IT CONTAINS ARTIFICIAL SWEETENERS. HOWEVER THE SCHOOL FOODS TRUST CODE IS VOLUNTARY. (1) WHEN MADE UP AS DIRECTED ON PACK (25ML SYRUP + 175ML SEMI-SKIMMED MILK). (2) ENGLISH SCHOOL FOOD REGULATIONS 2007; SCOTTISH FOOD REGULATIONS 2008 MILK DRINKS. Food and Um - H com regiona to Ca on co Al ou UK - The r C m l h w e D

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FOOD AND INDUSTRY NEWS - HEALTH & WELFARE     

  

This summer, let your customers enjoy the sunshine as well as your food by putting some great barbecue and al fresco dishes on your menu. There’s no easier, tastier way than by using Uncle Ben’s® and Dolmio® foodservice sauces and Uncle Ben’s® rice.

Outdoor dining is growing in popularity, and this year’s summer of sport looks set to herald record demand for simple, tasty food to be enjoyed in the open air. Barbecues and hog roasts are always a favourite and offer good profit opportunities, as well as satisfied ®  r customers. Uncle Ben’s Tex Mex sauces are great   …Barbecue you  barbecue idea flavour-packed as marinades and brush ons to add authentic An easy, auté sliced ne. Meanwhile s ausages until do choice of s m through barbecue flavour, or perfect simply as a dipping sauce. s until soft. War iced red pepper onion and sl a little Keep accompaniments easy to prepare, like baked sauce and spoon ® icy Szechuan ® e Ben’s Sp potatoes topped with one of the Uncle Ben’s sauces, Uncl d top with the d the sausage an ciabatta roll, ad ® into a and delicious! or pasta salads dressed with a Dolmio sauce. ure. Quick, easy nd pepper mixt Rice is a perfect accompaniment to most barbecued onion a foods – choose from a range of Uncle Ben’s® varieties.

Whatever menus you’re planning, our line up of sauces fits the bill and, because they’re produced using the finest quality fresh ingredients, including fragrant herbs and aromatic spices, you’ll score on taste every time!

ustomers quickly • Keep it simple – so you can serve c calls for full-on taste! • Pile on the flavour – outdoor eating cue - pep up burgers • Try something different on the barbe s and sausages, or try different meat cut y’re simple, quick and • Don’t forget hand held snacks – the profitable

™/®/designs/© Mars 2010 For more ideas and menu inspiration, get in touch! visit www.mars-foodservice.com or freephone 0800 952 0011 Food and or as di a Fam f n brand U l N Bean r up fro And re Ho ods’ ecsio g she tur r

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FOOD AND INDUSTRY NEWS - LEISURE Add a world of flavour to your dishes with Herbs, Spices and Seasonings from Leading of b - grai th Two of Cer i Wha Th Sa La gas lat Ri As and Le an at Si m wi bo oni co sh s nt u s m o m m

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LEADING LIGHTS Prep Multi BIB 20L_StirItUp HP_aw:AAK 10/5/10 10:24 Page 1

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for Prep Multi 20L Bottle in a Box Multi benefits

• Extended life rapeseed oil

• Contains no hydrogenated oils

• Non GM ingredients

Bottle in a Box benefits

• Packaging is more cost effective than tins

• 100% recyclable

• Bottle in a Box is a lighter weight alternative

Interested in our products? Call 01482 332100 or visit our website

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ADVICE FROM THE EXPERTS H=HHVaZhBVg`Zi^c\ H=HHVaZhBVg`Zi^c\ L]ZgZ\gZViWgVcYh\gdl L]ZgZ\gZViWgVcYh\gdl

Fox’s Melts Portion Pack Fox’s Chunkie Portion Pack The largest sku in Grown Up The Fox‘s Chunkie Range is Indulgence at £9.5m and still worth £7m and is the 3rd largest growing value at 19% in Grown Up Indulgence and growing at a staggering 195%

EEvaporatedvaporated MilkMilk Rocky Portion Pack The 3rd biggest Chocolate Biscuit Bar brand; rugged Rocky is a real family favourite! Now plus 15% value YOY, growing 6 times faster than the CBB market

CCondensedondensed MMilkilk

Fox’s Favourites Catering Pack - 2kg Fox’s Fabulously The Favourites 250g sku holds the Special Selection - 1.44kg No. 1 position within AYR assortments The No. 2 assortment in its segment, with a value share of 9.7& growing in value at 12% 500g SpraySpray CreamCream Source: AC Nielsen Feb/Mar 2010

ForFor furtherfurther infinformationormation on anyany of the aboveabove brandsbrands contactcontact For further information on Fox’s Biscuits, contact SHS SSalesales & MMarketingarketing on 01452 378500 or wwww.shs-sales.co.ukww.shs-sales.co.uk SHS Sales & Marketing on 01452 378500 or www.shs-sales.co.uk H=HHVaZhBVg`Zi^c\ H=HHVaZhBVg`Zi^c\ L]ZgZ\gZViWgVcYh\gdl L]ZgZ\gZViWgVcYh\gdl

Fox’sFox’’ss MMeltselts PPortionortion PackPack Fox’sFox’’ss ChunkieChunkie PortionPortion PackPack TThehe largestlargest skusku in GrownGrown Up TheThe FFox‘sox‘s ChunkChunkieie RRangeange is IndulgenceIndulgence atat £9.5m and still worthworth £7m and is the 3rd3rd largestlargest growinggrowing vvaluealue atat 19% in GrownGrown Up IIndulgencendulgence and growinggrowing aatt a staggerstaggeringing 195%

Evaporated Milk Rocky Portion Pack TheThe 3rd3rd biggest ChocolateChocolate Biscuit Bar brand;brand; rugged RRockyocky is a rrealeal family favourite!favourite! NowNow plus 15% valuealue YYOYOY,OYY,, ggrowingrowing 6 times fastfaster than the CBB marketmarket

Condensed Milk

FFox’sox’’ss FFavouritesavourites CCateringatering PPackack - 2k2kgg FFox’sox s FFabulouslyabulously TheThe FFavouritesavourites 250g skusku holds the SpSpecialecial SSelectionelection - 1.44k1.44kgg No.No. 1 position within AYRAAYYR assortmentsassortments Thehe No.No. 2 assorassortmenttment in its segsegment,ment, with a vvaluealue sharsharee of 9.7& ggrowingrowing in vvaluealue aatt 12% 500g Spray Cream Source:Source: AC Nielsen Feb/Mar 2010

For further information on any of the above brands contact ForFor furtherfurther informationinf on Fox’ss Biscuits,Biscuits, contactcontact SHS Sales & Marketing on 01452 378500 or www.shs-sales.co.uk SHS SalesSales & MarketingMarketing on 01452 378500 or www.shs-sales.co.ukwww.shs-sales.co.uk CP8429 TRADE Ad.art:Layout 1 17/3/10 08:51 Page 1

EW N VINAIGRETTES The Best. Dressed. A distinctive range of vinaigrettes carefully developed using speciality ingredients sourced from origin to match the appearance and taste of chef made quality.

For more information and a FREE* sample visit www.unileverfoodsolutions.co.uk or call 0800 783 3728** (Option1) *Offer open to UK catering establishments and employees aged 18 or over. While stocks last. **Lines Open Mon-Fri 8am-6pm.