MARCH 2016

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

BanMake your studentthe food bland offerings more exciting Dreamy Desserts Dessert trends are constantly changing and evolving, so we’ve added 4 desserts to our range to give your pudding menus a re-fresh.

Fig and Pistachio A digestive biscuit base covered with A baked pastry case filled with a layer fig compote, topped with a pistachio of raspberry jam covered with almond cheesecake. Glazed and decorated frangipane filling. This traditional favourite with dried flowers and pistachio nuts. is decorated with white fondant icing and chocolate sauce, in a criss-cross pattern. Chocolate Peanut Butter Pie A chocolate biscuit base with a layer of Dark Chocolate & Cherry Cheesecake chocolate ganache, topped with a peanut A chocolate digestive base topped with a butter mousse. Finished with drizzles of dark chocolate cheesecake, injected with caramel and chocolate ganache and cherry sauce and finished with swirls of toasted flaked peanuts. white chocolate cheesecake and finished with a sprinkling of sweet dusting. www.countryrange.co.uk

l SUITABLE FOR: Vegetarians. l DEFROSTING: Remove all packaging and defrost for approximately 8 hours or overnight in a refrigerator. Individual slices can be defrosted in around 3 hours. PACK SIZE: Pre-portioned into 12 slices.

Chocolate Peanut Butter Pie

Bakewell Tart

Dark Chocolate & Cherry Cheesecake

Fig and Pistachio Cheesecake The Leading Independent Foodservice Brand

CR Desserts F/P 12306.indd 1 05/02/2016 11:13

As our cover image suggests, we’re ‘banning the bland’ by adding lots of colour and excitement Ingredients Dreamy Food Features Favourites 05 CUSTOMER 04 PROFILE – David 06 Carrack, the school READERS’ LIVES NEW FROM chef who is truly COOKS Desserts COUNTRY RANGE top of his class CALENDAR

09 SHINING A Dessert trends are constantly changing and evolving, LIGHT – Country Range become lead 25 sponsor for The Student THE MELTING so we’ve added 4 desserts to our range to give your Chef Challenge POT – The cost- CATEGORY effective ‘wow’ factor 12 – minimal cost ideas pudding menus a re-fresh. FOCUS – Degrees of excellence – another that add value to level for education your dishes for Fig and Pistachio Cheesecake Bakewell Tart For starters... catering maximum profit A digestive biscuit base covered with A baked pastry case filled with a layer >> We’re “springing” 11 FIVE WAYS TO USE frozen fig compote, topped with a pistachio of raspberry jam covered with almond into action this month, doughballs cheesecake. Glazed and decorated frangipane filling. This traditional favourite shaking off the winter with dried flowers and pistachio nuts. is decorated with white fondant icing and blues and welcoming 23 chocolate sauce, in a criss-cross pattern. ON THE RANGE with Chocolate Peanut Butter Pie the advent of longer, award-winning chef- A chocolate biscuit base with a layer of Dark Chocolate & Cherry Cheesecake hopefully warmer, days. owner Fergus Murphy chocolate ganache, topped with a peanut A chocolate digestive base topped with a From a caterer’s perspective, March 29 ADVICE FROM butter mousse. Finished with drizzles of dark chocolate cheesecake, injected with is a pretty action-packed month with 17 THE EXPERTS EDUCATION – Food The right tool for the caramel and chocolate ganache and cherry sauce and finished with swirls of Mother’s Day, St Patrick’s Day and quality vs new 30 hours right job – how to choose chefs knives toasted flaked peanuts. white chocolate cheesecake and finished Easter to consider. We’ve got lots nursery entitlement of inspirational ideas on our Food 30 COUNTRY with a sprinkling of sweet dusting. 19 HOSPITALITY for Thought page to help re-vamp your spring menus, plus a Boozy lunches, coffee CLUB shop boom & Allegra www.countryrange.co.uk delicious rabbit recipe (did I mention the Easter bunny?!) and on the Living Wage five clever takes on the humble doughball on Five Ways to Use. 33 THE 20 THE TASTES Catering for the vibrant higher education sector is hugely MARKETPLACE OF TOMORROW challenging with tough competition from the High Street. – McCormick’s annual l SUITABLE FOR: Vegetarians. As our cover image suggests, we’re ‘banning the bland’ by flavour predictions l DEFROSTING: Remove all packaging adding lots of colour and excitement. Our Category Focus 43 26 HEALTH & and defrost for approximately 8 hours FOOD FOR WELFARE – Care includes lots of statistics, tips and ideas to help higher education THOUGHT – Fantastic or overnight in a refrigerator. Individual caterers embark on caterers capture the massively competitive student pound, recipes for the coming hydration and nutrition slices can be defrosted in around 3 hours. world record attempt whilst remaining on trend and on budget. celebrations PACK SIZE: Pre-portioned into 12 slices. Continuing the cost-saving theme, our Melting Pot feature 36 FOOD & this issue looks at economical ways to add value to your INDUSTRY NEWS 34 Bocuse d’Or UK LEADING LIGHTS – dishes without breaking the bank. team announced for Chocolate Peanut Budapest, 70% of diners TV chef & gluten-free Butter Pie Happy March, choose ice cream, expert Phil Vickery Simon’s spice victory, new Menu Solutions 41 THE FOOD SAFE Guide to be launched JB’S JOURNAL by Premier Foods

Contact us... Bakewell Tart EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 [email protected] DESIGN & PRINT Eclipse Creative COUNTRY RANGE PHOTOGRAPHY www.barrymellorphotography.co.uk Dark Chocolate & Cherry Cheesecake As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental @stiritupmag Visit our website for lots more standards, including EMAS, ISO14001 and FSC® certification. advice, inspiration and recipes! Fig and Pistachio Cheesecake Our editorial partners... www.stiritupmagazine.co.uk

The Leading Independent Foodservice Brand MARCH 2016 03

CR Desserts F/P 12306.indd 1 05/02/2016 11:13 Cooks Calendar MARCH In season In COOKS CALENDAR

cabbage rabbit kale leeks cockles celeriac 1 St David’s Day 14-20 HCA & NACC Nutrition & Hydration Week 2-6 BFFF Conference & www.thenacc.co.uk/events/nutrition Exhibition, Kenilworth _hydration_week www.bfff.co.uk/category /business-conference 15-16 Northern Restaurant & Bar Show, Manchester Central 5 World Championships, www.northernrestaurantandbar.co.uk Eden Project, Cornwall rs' 17 St Patrick’s Day Reade www.edenproject.com 18-20 Sport Relief s 5-13 English Tourism Week www.sportrelief.com Live www.englishtourismweek.co.uk 1 Name: Nikki Taylor 22-25 The International Food & 6 Mothering Sunday 2 Job title: Catering Supervisor Drink Event, ExCel London 7-13 www.ife.co.uk 3 Place of work: Bicester Motor British Pie Week Sport College www.britishpieweek.co.uk 25 Good Friday 4 Typical working hours: 8-9 Hotel & Catering 28 Easter Monday 7.30am-4pm Show, Bournemouth 31 Cost Sector Catering Awards 5 How long have you worked International Centre Hilton London Metropole in the catering industry? www.hotel-expo.co.uk www.costsectorcatering.co.uk/awards 32 years 6 Most interesting fact about you: I trained with APRIL

at Banbury College season In 7 Favourite cuisine: by the seaside taste just as good as a 5* restaurant if cooked properly Jersey Royal 8 Signature dish: Lasagne new potatoes sorrel cauliflower radishes spinach cucumber 9 Must-have kitchen gadget: 1 April Fool’s Day 11-17 UK Coffee Week My combi oven here in Bicester is www.ukcoffeeweek.com amazing. Favourite small gadget 4 International Carrot Day speedy vegetable/potato peeler www.carrotday.com 23 St George’s Day 10 Who is your inspiration 8-10 BBC Good Food Show 30- London Coffee Festival, and why? My students who come 3 May to learn how to run Spring, HIC, Harrogate, Old Truman Brewery, If you’re a catering outlet Yorkshire Brick Lane interested as part of www.bbcgoodfoodshowspring.com www.londoncoffeefestival.com in appearing their college in this column, course. Each please email the one has a MAY different skill editor at editor@ season In set when stiritupmagazine. they arrive co.uk in Bicester on a Monday and, when leaving on a Friday, I believe they rhubarb spring onion asparagus apricots strawberries spring lamb have gained experience in all aspects of catering from serving the food they 2 Early May Bank Holiday 18-20 London Wine Fair, have cooked to using the espresso (Scotland, Ireland, England and Wales) Kensington Olympia, London coffee machine and the computerised www.londonwinefair.com till, most importantly putting the skills 11-17 British Week they have learnt in skills classes to www.sandwich.org.uk 16-22 National Vegetarian Week practice in a real working environment 11-17 Coeliac Awareness Week www.nationalvegetarianweek.org 11 Favourite Country www.coeliac.org.uk 18-24 British Tomato Week Range ingredient and why? www.britishtomatoes.co.uk All Country Range products are 13 International Hummus Day great but the chopped tomatoes are www.hummusday.com 28 World Hunger Day good quality and priced well within my 14 World Fairtrade Day 28-5 English Wine Week budget. They are very versatile – the June www.englishwineproducers.co.uk students use them in stews, toppings 14-22 Real Bread Week for pizzas and, of course, my lasagne www.sustainweb.org/realbread/ 30 Spring Bank Holiday national_real_breadmaker_week/ (Scotland, Ireland, England and Wales)

04 MARCH 2016 CUSTOMER PROFILE CUSTOMER

So successful is David’s offering that other local schools... have approached David to roll the brand out. 14-20 HCA & NACC Nutrition & Hydration Week www.thenacc.co.uk/events/nutrition The school restaurant _hydration_week includes a fantastic 15-16 Northern Restaurant & Bar ‘build your own’ Show, Manchester Central deli sandwich bar www.northernrestaurantandbar.co.uk The school catering team comprises 20 staff 17 St Patrick’s Day in the main school and seven in the sixth form, 18-20 Sport Relief which has undergone the most dramatic www.sportrelief.com transformation under David’s leadership. 22-25 The International Food & “The sixth form offering was really not fit for Drink Event, ExCel London purpose so we installed a purpose-built servery www.ife.co.uk kitchen and social area,” says David. “We have around 550 sixth formers on the same site as 25 Good Friday the main school but they only had a very small 28 Easter Monday dining area. It was too small to accommodate 31 everyone so a lot of the sixth formers were Cost Sector Catering Awards leaving the premises at lunchtime so we had to Hilton London Metropole do something to try and keep them in school. www.costsectorcatering.co.uk/awards “I did a lot of research and I modelled it on universities. A lot of our students go on to Oxford and Cambridge so I focused on those. I visited a lot of campuses as well as researching online but I wanted to do it even better.” He created a grab and go concept inside The Gate and the main dining area was named G2. In addition, there is an outside catering unit “like a festival eco van” called Sustain, which is powered by wind turbines and has outdoor tables and umbrellas. Every day the menu features a ‘Best of British’ dish, a ‘Jetsetters Choice’ and a ‘Taste of RESTAURANT the Med’, plus there is a ‘build your own’ deli sandwich bar, salad bars, a panini bar, a jacket potato bar, fresh barista coffee STANDARD FOOD and a smoothie bar. “School catering isn’t like it was when we went to school. It’s like a five star hotel!” laughs David. “We bake all our own breads, cakes and >>at He’s school done his research, putmeal in lots of hard prices work and passed confectionery and use Country Range flours and seasonings, all of which are excellent. all the tests with flying colours – now David Carrack is well Country Range also has a vast array of finishing and truly top of the class when it comes to school catering. products we use to garnish our confectionery.” The innovative executive chef at Harrogate my exciting new ideas to get away from So successful is David’s offering that other local Grammar School (HGS) in Yorkshire has the boring, run-of-the-mill lunches and schools, who are fellow members of the Red only been in situ for three years but, in gave me free rein to get on with things. Kite Alliance (a partnership of schools and that short timeframe, has transformed the institutions sharing skills, experience, talent and “I wanted to make restaurant standard food offering in the main school and sixth capacity across Yorkshire and the Humber), food but at school meal prices and was have approached David to roll the brand out. form – and picked up an array of high lucky enough to inherit a team that profile accolades along the way. were skilled and wanted to improve His success has not gone unnoticed across the even further. They were already baking wider education catering industry and, in the David left his job as a development chef three short years that he’s been at Harrogate for a trendy bar and restaurant group all bread, doughs, cakes, biscuits and traybakes, and I saw how passionate they Grammar, David has picked up a string of after deciding he was ready for a change. awards, including Educatering Newcomer of were about the school and delivering the Year in 2013 and Self-managed Secondary “I wanted a fresh new challenge and I saw a fantastic product and service. Time School Caterer of the Year in 2014. the potential in school catering, especially was spent sourcing local produce and HGS’s brief to make the catering world a lot of our cattle comes from farms “I had a five-year plan but I did it in three,” class,” he explains. “The school encouraged where the pupils actually live.” he says with obvious satisfaction.

MARCH 2016 05 The Leading Independent Foodservice Brand dreamyDESSERTS Dessert trends are constantly changing for and evolving – more so than most other dishes ON-TREND – and, for caterers, it can be hard to keep up. Diners expect your pudding menu to be on trend, whilst still retaining the diners traditional favourites, and it’s useful to see what our friends in the US are up to as many food trends tend to be generated over the pond. Trend watchers predict that vegetable-based puddings, such as Bruno Loubet’s stunning parsnip and white chocolate cream dessert, are set to be big news. Salted caramel will continue to be popular and the use of different teas and delicate waters, such as rosewater and orange flower water, in desserts will grow, as will the inclusion of edible flowers. This month Country Range is launching four delicious new desserts to give your pudding menu a re-fresh: Simply remove all packaging whilst frozen and defrost for approximately 8 hours or overnight in a refrigerator. Individual slices can be defrosted in around 3 hours. Fig and Pistachio Cheesecake A digestive biscuit base covered with fig compote, topped with a pistachio cheesecake and baked. Glazed and decorated with dried flowers and pistachio nuts. • Pre-cut into 12 slices. Chocolate Peanut Butter Pie A chocolate biscuit base with a bottom of chocolate ganache, topped with a peanut butter mousse. Finished with drizzles of caramel and chocolate ganache and toasted flaked peanuts. • Pre-cut into 12 slices. A balance of traditional and on-trend puddings will keep your menu attractive to customers.

Dark Chocolate Bakewell Tart and Cherry Cheesecake A baked pastry case filled with a layer of raspberry A chocolate digestive base topped with a dark chocolate jam covered with almond frangipane filling. cheesecake injected with cherry sauce and finished with Decorated with white fondant icing and swirls of white chocolate cheesecake and a sprinkling chocolate sauce, in a criss-cross pattern. of sweet dusting. • Pre-cut into 12 slices. • Pre-cut into 12 slices.

06 MARCH 2016 NEW FROM COUNTRY RANGE COUNTRY FROM NEW

Mix it up We’ve given our Country Range Delight and Cheesecake Dessert Mix packs a new look for 2016. The Delight Mixes have moved from cardboard boxes to laminate pouches. Not only is it an improvement to the packaging, its great news in terms of waste. The move from pre-printed box to laminate equates THE RIGHT to a whopping 46% reduction in paper/ Chemistry card usage. >> It’s time for a spring clean and Country Range Additionally, we’ve reduced the pack size has a selection of Professional chemicals to suit of our Cheesecake Filling and Crumb Base all areas. We’ve made some improvements to our Mixes from 2.4kg and 2.5kg to 1.04kg and products so please do always ensure you check the 1.12kg respectively. When used together, label or MSDS (Manufacturer’s Safety Data Sheet) each bag now makes up a total of four 10” . for usage instructions. Alongside the packaging changes, we’ve Packaging improvements: enhanced the products to improve the We’ve changed the colour of the 5ltr bottles and 750ml trigger sprays from white eating quality. to opaque. This gives you a clearer indication of how much product is in the flask. Cheesecakes are a firm favourite on any It also helps if refilling – you can see exactly how much you’re putting in. desserts menu. For added value, why We’ve also improved the trigger mechanism and the new spray heads are less not serve with fresh fruit, honey, whipped brittle and therefore less likely to break. cream or fruit couli? With our two Toilet Cleaners (CRG975 and CRG914) we’ve reduced the pack Similarly the Delight mixes are always size from 1ltr to a 750ml angle neck bottle. The bottles are now lighter and easier a big hit for school lunches and can be to use, allowing better access and maneuverability for application purposes. served with fresh fruit for added vitamins. Product improvements: • Delight Mixes – Banana, Chocolate, Strawberry There have been a number of improvements made to formulations which 6 x 600g has resulted in some products giving a much more effective clean. The new formulations have meant that on some products we’ve able to remove some of • Cheesecake Filling Mix the hazard symbols and on others, we’ve added colour, making them safer to use. – 6 x 1.04kg The addition of colour to the liquid helps develop visual recognition of the • Cheesecake Crumb product and demonstrates they contain a cleaning agent, rather than just water. Base Mix – 6 x 1.12kg If you’ve not already seen • CRG701 Spray & Wipe them, here’s where we’ve Anti-Bacterial Cleaner made colour changes: WAS: Colourless NOW: Pink • CRG713 Kitchen • CRG1540 Fragranced Cleaner Sanitiser Cleaner Disinfectant WAS: Colourless NOW: Pink WAS: Colourless NOW: Blue • CRG855 Descaler • CRG716 Bathroom Cleaner WAS: Pink NOW: Colourless WAS: Colourless NOW: Purple

Country Range Professional combines quality and ease of use with cost efficiency, all delivered with the highest level of customer service. Our specifications are Honey or fresh developed to the highest quality and are simple to use. fruit are a simple way to add We have clear labelling and support information providing handling, storage, dilution value to your methods and any hazards associated with the products in use. Safety Data Sheets cheesecake for all Country Range Professional chemicals can be downloaded from our website.

MARCH 2016 07 We believe that amazing things can happen over a cup of coffee.

Wherever you are, we are your trusted partner and we offer the right solution for all your coffee needs.

Restaurant / Corridor Staff / Meeting / Seminar Room Floor standing vending offers a paid or The Kenco Roast and Ground range free-vend option of coffee delivery out of enables you to serve a high quality cup hours. Branded vending machines offer of coffee. A perfect solution for busy, consumer quality coffee and a range of drink fast paced meeting rooms. Kenco & options at the touch of a button. Kenco Millicano catering tins are ideal to serve in staff rooms.

Coffee Shop / Student Shop When speed of delivery & cost are what count, we offer a great range of vending & coffee to go solutions.

OV11526 We believe that amazing things FEATURESPECIAL can happen over a cup of coffee. Shining a light on Student Chefs The Country Range brand has gained lead sponsorship of the key industry competition The Student Chef Challenge run in conjunction with the Craft Guild of Chefs. The competition, now in its 22nd year, targets teams of three full-time student chefs studying hospitality or catering college courses and requires the preparation, cooking and presentation of a three-course, two-cover menu. For the 2015/16 challenge competing teams have been asked to go ‘Freestyle’ by presenting a menu that embraces the modern trend for clean, well-portioned and precisely executed cooking. Menus must be produced using a maximum of £8 worth of ingredients per cover and should be balanced with the three courses working well together. The winning team will receive a five-day work experience week assisting the Craft Guild of Chefs culinary team at the Culinary Olympics in Germany. Wherever you are, we are your trusted partner “We are delighted to support this well-respected competition. It is We wish all and we offer the right solution for all your coffee needs. important that students are given the opportunity to showcase their of the competing skills within the industry. The Student Chef competition not only does colleges and teams this but, throughout the course of the competition, provides further Restaurant / Corridor Staff / Meeting / Seminar Room good luck in the final! support and development of their talent. We are excited to be working You can find out how Floor standing vending offers a paid or The Kenco Roast and Ground range with the colleges, students and the Craft Guild of Chefs to build an the teams performed at free-vend option of coffee delivery out of enables you to serve a high quality cup even greater event.” Coral Rose, Managing Director of The Country Range Group hours. Branded vending machines offer of coffee. A perfect solution for busy, www.countryrange consumer quality coffee and a range of drink fast paced meeting rooms. Kenco & studentchef.co.uk options at the touch of a button. Kenco Millicano catering tins are ideal to serve in staff rooms. Just as Stir it up was going to press the colleges and lecturers responsible for the student teams going through to the final of the Country Range Student Chef Challenge had been announced. They are:

• The City of Liverpool College - Ian A Jaundoo, executive chef

• South Eastern Regional College (Lisburn Campus) - Ruth Doherty, course tutor Coffee Shop / Student Shop • City of Glasgow College When speed of delivery & cost are what - Gary Maclean, senior lecturer count, we offer a great range of vending & coffee to go solutions. • Hereford and Ludlow College - Stuart Leggett, chef lecturer

• South Eastern Regional College - Michael Gillies, lecturer in hospitality and catering

• Westminster Kingsway College - Norman Fu, chef lecturer

• University of West London - Martin Taylor, lecturer

• Wirral Metropolitan College - Mr Castree, chef lecturer

• Loughborough College - Darren Creed, chef lecturer

The live final takes place on March 3 at Hotelympia 2016. We will be launching the 2016/17 competition online and in a future issue of Stir it up.

MARCH 2016 09 OV11526

Country Range WAYSFIVE TO USE Student Chef Challenge ... What an exciting Five ways to use challenge – a great thank you to Frozen all the participating colleges from around the UK, and of course a very well done to the very worthy winners. Doughballs It just shows what an abundance of talent we have coming through. Let’s all ensure that the 2017 Baked doughballs, competition is even better slathered in melted and stronger, and of course garlic butter, make the competition that every college wants to take part in! for a delicious It’s great for the Craft Guild appetizer or snack to be able to meet up with but did you know many Country Range members at Hotelympia and to be able to this simple staple talk food and drink; I guess it’s can also be the one thing that we all want, as chefs to be delivered great transformed into ingredients and as suppliers to a wide range of be delivering those very items. different dishes? We have our Craft Guild AGM coming up on April 3, so any We sent a batch of Country members out there who want Range Frozen Doughballs to to come to the AGM and lunch National Young Chef of the afterwards please visit our website Year runner-up Ruth Hansom, as below, and book via the Craft who got creative in her kitchen Guild office. The lunch is also open with some yummy results… to our valued business partners, and indeed any company who 1. Beef & Stilton TIP wants to know more about us is doughnut with Country Range also welcome to attend the lunch. Doughballs can cumin and pear jam be used to create As a Spring – Use braised beef such as a range of sweet offer we are cheeks bound in its cooking & savoury pleased to juices to form a ball around dishes offer readers a cube of Stilton and freeze. of Stir it up Cover with the dough and magazine make into a ball. Deep fry and a discount of 30% when serve with a pear and cumin jam. About Ruth they join the 2. Orange, chocolate & Hansom Craft Guild of Chefs until June 1! cinnamon roll – Roll out a defrosted Just quote the code: Stiritup2016 >> Ruth competed in the doughball, spread with melted chocolate and the discount will be applied Future Chef national final in to your membership, and it’s and then sprinkle with cinnamon sugar, both 2011 and 2012. After not just chefs, anyone who is chocolate chips and orange zest. finishing her GCSEs she involved with food and drink can Roll tightly and cut cross sections. moved to London to study join as an associate member. Bake at 180°C until golden. at Westminster Kingsway Take time to have a look at some 3. Breakfast foccacia – Defrost College and, during her first great ways to use doughballs dough and mix in diced , crispy year, she worked with and then grab some ingredients bacon, dried tomatoes and mushrooms. former National Chef of the Ruth Hansom and try them for yourself, Place in a deep tray and make indents with Year Freddie Forster at happy cooking. fingertips. Drizzle over bacon fat and cook Boundary Restaurant. at 180°C. When nearly cooked crack quail Whilst there she won the Masterchefs of Great Andrew Green eggs into the indents and return to oven. Britain Young Chef of the Year in 2013 and 2014 and was runner-up in Young National Chef of The Craft Guild of Chefs is 4. Lemon & Earl Grey bread the largest UK chefs association the Year. She now works at The Ritz where she – Bake bread, with members worldwide in and butter pudding is in the final year of her Royal Academy of foodservice and hospitality, slice and butter and line a deep bread tin. Culinary Arts diploma. She has also recently from students and trainees Cover with sultanas and an anglaise won the Craft Guild of Chefs Graduate Awards to top management working infused with earl grey. Cook in a Bain and was a finalist in World Skills UK. everywhere from Michelin Marie until set. starred restaurants to 5. Pizza! – Really quick to do. You can educational establishments. use whatever topping you like or have For more on the Craft Guild, in the fridge! A personal favourite is visit www.craftguildofchefs.org tomato sauce, Gruyère, chorizo or follow the Craft Guild of Chefs and roasted veg. on Twitter at @Craft_Guild

MARCH 2016 11 CATEGORY FOCUS education catering to another level another to catering education theBan bland higher and take 12 exce De that students spent £5.4billion on food 2013/14, in with 154 learning institutions154 it learning and the isestimated in UK around a fifth of being out-of-home this afifth around consumption. A recent by poll (The TUCO UniversityCaterers Association) revealed, Despite improving the financial circumstances forsome students, it is money and for aneed economy are key themes inwhat students look for deciding when what to buy food out of home and where to buy it. reassuringly, that out seven of 10buy and from food drink university outlets with lunch, rather obviously most the being popular day part. clear that majority the operate still on fairly tight budgets. Value for There are currently around 1.7million currently around There are students in MARCH 2016 However, caterers working incolleges and universities facetough competition from High the Street bid intheir to keep students dining on-site and it is vitally important to keep intouch with Quick service Tempting food Healthy options Value formoney Reasons for food choice: 12% on campus 12% from campusoutlets 37% canteen/refectory 33% SURVEY CATERING “UNIVERSITY 2015” ACCORDING TO YOUGOV THE what students want from offering. food their g

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CATEGORY FOCUS 13 MARCH 2016 MARCH

AMAZING proud supporter of supporter proud SLICES SLICES FOR UNBELIEVABLE MELT TASTE For more information contact Customer Services 4321 E: [email protected] 0800 783 T: @KerrymaidDairy www.kerrymaid.com W:

fare, but confectionery/biscuits/snacks,fare, pasta very also options. popular are salad and in colleges and universities, and the college universities, college the and and colleges in mostcanteen/refectory popular overall the is venue (33%). still significant a are there However, proportion of students who buy food on the buy something. to out way/pop lunchtime most the likely fruit are fresh and Lunchis the meal most often bought out-of-home popularity the lunches Despite packed of (52%), lunch is the meal occasion with the proportionhighest out-of-home of purchases

menus for students,” adds Jessica. >> “University to order flavour these in trends replicate can caterers distinctive and unique students of demands the create and meet the high street menus. and umami – and Kimchi – a Korean dish which includes soy sauce, on popular be expected also to are – sesame and garlic ginger, Exotic flavour combinations such as Banh Mi – a juicy and exotic pepper lime, coriander, Vietnamese-inspired ginger, using bread for spicy seasoned burgers.” peppers, garlic, sugar and salt) and harrissa (roasted red peppers, red peppers, harrissa salt) (roasted and and garlic, sugar meeting pastes demand garlic) and seeds caraway coriander, fresh flavours such as rich BBQ, which will remain on trend. Hot and with own their (chilli sriracha into spicy come will seasonings Jessica Lalor, brand manager for Kerrymaid, “Ethnic says: for influences manager brand Jessica Lalor, smoked as well as menus, on appearance an making begin will dishes to their menus. their to dishes of street food and pop-ups, there is a great opportunity for university caterers to add a wide variety of highly lucrative street food style Street food influences offerings popularity rising the food and unique in With increase the The average weekly spend on lunch out of home is £7.31, with first £7.42. spending undergraduates year A4 Advert CR_V2_Outlined.pdf 1 15/01/2016 10:14

, "Y o u ve got to take the concept and andbring providethem in-housethe CATEGORY FOCUS CATEGORY flavours that students are looking for...” Be saucy Once you’ve identified the key trends on the High Street, the next step is to find professional food solutions that meet the student budget. Clever usage of ready-to-use sauces is a simple and affordable way to achieve this, says John Glover, sales director of Rich Sauces. “You’ve got to take the concept and bring them in-house and provide the flavours that students are looking for,” he explains. “For example, tuna mayonnaise is one of the top five sandwich choices but it sounds dull and you can buy it anywhere. By premiumising it you can entice people to try something different so why not try serving it on granary bread, which is healthier, use taco mayonnaise for a bit of heat, replace the sweetcorn with diced pepper, add some rocket and you’ve got a ‘Mexican Tuna Deli Sandwich’. Similarly, if you’re serving pasta and meatballs, why not offer a ‘Fire-roasted Meatball Sub’ too using the same ingredients? “It’s all about understanding the competition. Subway’s number one selling sauce is Southwest sauce, which is essentially chipotle mayo, whilst there is an entire generation of students who have grown up with Nando’s piri piri sauce so you need to be looking to those flavour profiles and adapting them to suit your market and budget.”

Beef brisket is a cheap cut of meat and bang on trend. Slow cook it for six to eight hours and coat in a quality ready-to-use sauce for a delicious Asian fusion dish. Pull it and serve on an onion brioche with Applewood cheese slaw for a delicious, on budget, Asian fusion inspired sandwich. Customise your coleslaw by mixing in different ready-to- use sauces to add interest and flavour to your salads and sandwiches. Try sweet chilli and cranberry mayo, chipotle mayo and BBQ cheese coleslaw.

Customised burgers Burgers are a great way for campus chefs to keep their food offering current and Kerrymaid has identified the most up-and-coming burger flavour trends for universities to keep their menus fresh and exciting, reflecting the same menu offering as the high street. To create new flavour combinations, cheese can be complemented with other toppings such as chorizo, citrus and Mediterranean spices which will be in high demand as students look for even more flexibility around burger customisation. Like burgers, pulled pork remains a firm street food favourite and Country Range Pulled Pork in Barbecue Sauce is available in an easy-to-use pouch, which can be dropped into boiling water and reheated for easy usage. Cash in Cashless payment technologies offer a variety of benefits which can help caterers to meet students’ changing tastes and increase their spend. Chris Lyons, MD of Systopia International, explains: “A cashless payment system can be integrated with existing student ID cards, such as NUS cards or security passes, providing a one-stop token covering security access and payment for food, beverages and other items within the education environment. “Secondly, cashless payment systems are proven to deliver a more efficient service by eliminating the time it takes to exchange money and count out change.” With the introduction of cashless payment cards, caterers can also implement loyalty schemes or run promotions to further encourage sales and drive footfall by offering students points on their cashless cards or money off selected items. In addition, caterers have instant access to extensive analytical tools which provide in-depth real-time analysis of sales data, trends and total control of article prices, all on a single, central database. “Using this information, the catering team can identify what the most popular meals are and find out which dishes are selling well amongst students. With this data, caterers can then plan their menus accordingly and order stock to accommodate for students’ changing tastes,” adds Chris. 14 MARCH 2016 A4 Advert CR_V2_Outlined.pdf 1 15/01/2016 10:14

EDUCATION Nursery food quality may be hit by

new 30 hoursOf these, more than half saidentitlement they would taking up the 30 hours entitlement, The quality of food not have enough funding to provide as childcare providers struggle to fund that children eat in their food for children taking up the 30 hours, food for everyone taking up the offer. and around a third said they would ask “That means more children only having parents using the entitlement to provide early years settings could cold food during their day in childcare packed lunches if their children would – which is typically less varied and suffer as an unintended be attending the setting over lunchtime. nutritious than a hot meal. Our 2013 consequence of introducing Many respondents were also unclear as survey suggested packed lunches in to whether the funding for the 30 hours early years are less healthy compared the 30-hour childcare would cover the cost of providing meals with food provided by settings, with entitlement, according for the children. four out of 10 children being sent in with crisps and a quarter with confectionery. The majority, 64%, were of the opinion to a new survey. that it should cover food costs for all “The call from early years providers to children using the entitlement; and an make sure funding for free childcare reflects The joint poll carried out even higher number, 77%, said they the cost of good food for all children who by Nursery World and believed that the funding should include would otherwise qualify for free school the cost of food for the most deprived meals also came through strongly. the Children’s Food Trust families using it – that is, children who “The 30 hours policy is a wonderful reveals concerns that some would be eligible for free school meals. opportunity to help many more children children signed up to the On food quality, the cost of ingredients get off to a good start with food and to free hours for three- and and limited preparation time were cited help deliver the government’s forthcoming most frequently as challenges to providing childhood obesity strategy. We want to four-year-olds will be eating healthy food for children in daycare. make sure it’s used to its full potential.” packed lunches as nurseries Commenting on the findings, Children’s The Trust is calling on the government and childminders struggle Food Trust head of nutrition Dr Patricia to reflect the cost of food in its funding Mucavele said: “One of the things we for free early education and childcare to provide enough hot really want to explore further now is the for children aged 2-4 years, and within and nutritious food with indication that more parents will be asked the proposed extension to 30 hours the funding provided. to send in packed lunches for children for 3- and 4-year-old children. The online survey, which was carried out in October and November last year, reveals 43% of providers believe the 30-hour offer will negatively impact their setting’s food provision.

77% More than half said they of nurseries said they believed that the funding should would not have enough include the cost of funding to provide food for the most food for children taking deprived families up the 30 hours, and using it around a third said they would ask parents using the entitlement to provide packed lunches

MARCH 2016 17 www.heinzfoodservice.co.uk

HHZ11834 - Beanz Ad - A4.indd 1 06/01/2016 12:42 ...the recent

resurgence in HOSPITALITY cider and the New figures show growing interest in craft beer return of the have given that segment a lift Under starters boozy lunch orders By Mark Wingett, Editor The boozy lunch is M&C Allegra Foodservice making a comeback, >> Consumer expectancy levels with new figures have never been showing beer, cider higher, that’s a given; but and wine gaining operators will share of consumption also have to come to terms at lunchtime while soft with increased drink share declines. red tape, including a The figures, from M&C Allegra renewed focus on health and Foodservice’s EatingOut Panel, the new battlefield in the war for show lunchtime bucking the talent that the National Living Wage will provide; a regional property trend of an overall decline alcohol increased its total share (+2%) market that is getting hotter; the in alcohol consumption. of lunchtime drinks to 14% further blurring of traditional trading Beer and cider now accounts for 8.1% of total drinks consumed across all channels at lunch, whilst wine lines; how best to use technology represented 5.1% of drinks sold, compared to 4.1% a year ago. In total, alcohol increased its total share and delivery; and for some when of lunchtime drinks to 14% (+2%), while soft drinks (including tap water) fell 3% to 51.4%. Hot drinks to time their exit. maintained its position at 34.6% of the total with coffee remaining the most ordered drink overall. In terms of delivery, for the majority Gareth Nash, head of consumer insight at M&C Allegra Foodservice, said: “Alcohol consumption has of the sector it will be a case of how been falling for quite some time now so the figures will be welcome news for the on-trade. There are you use it, not if, to complement opportunities for alcohol to benefit from the growing eating out market and we are seeing that coming existing business. The growth through most clearly at lunchtime. of the likes of Deliveroo has “What’s interesting is that the growth isn’t just in wine but beer and cider. It seems that the recent continued apace, Bella Italia has resurgence in cider and the growing interest in craft beer have given that segment a lift. You are seeing become the latest brand to trial operators making a much conscious effort recently to match food with beers and ciders, as well as its service, and more firms of its wine, and clearly that is paying off.” like are expected to enter the UK market with Uber casting an increasing shadow on where this Booming UK coffee shop market hails industry could eventually end up. New concepts will continue to enter the market, some with already “nation of coffee connoisseurs” Jeffrey Young established operators behind them The UK coffee shop market Allegra predicts and others from those looking to grew by 10% in 2015 with total the total UK coffee turn from poacher to gamekeeper. shop market will turnover reaching £7.9billion. Ch&Co’s acquisition of Apostrophe comfortably exceed two years ago was meant to herald According to the latest report from Allegra 30,000 outlets and World Coffee Portal: Project Café2016 UK, £15billion turnover the start of contract caterers the branded coffee chain segment recorded by 2025, driven by looking to establish their own £3.3billion turnover across 6,495 outlets, branded coffee presence on the high street. 2016 following impressive outlet growth of chain expansion could see this eventually happen, 12%, adding 714 stores during 2015 and and non-specialist but with a twist, as wholesalers delivering sales growth of 15%. operator growth. decide to side step supermarkets and look to reach consumers direct. The report also shows that the UK is becoming Jeffrey a nation of coffee connoisseurs. Compared Young, The launch recently of Inferno Pizza with last year, daily visits to coffee shops have MD of the from Bakkavor is a point in case. increased and 16% of coffee shop visitors Allegra Group, Closer to home, the recent launch frequented a coffee shop at least once a commented: of the more food-led Costa Fresco day in 2015 compared with 14% in 2014. “The strong market growth of the past from Whitbread, will provide a With coffee widely available out of home, coffee 12 months has exceeded our own estimates. further challenger in the breakfast shop visitors drink an estimated 2.2 billion cups This provides further evidence of the growing and lunchtime market. It will be of coffee per year in coffee shops. Coffee importance of coffee shops to the British interesting to see if anyone follows shops are playing an increasingly important economy and more importantly their impact on the lead of the Azzurri Group, which role in the UK, enhancing the social vibrancy the daily lives of everyday consumers. With a acquired Coco Di Mama last year, of a community as well as being a large market now valued at £7.9billion, no-one can and purchases or develops their www.heinzfoodservice.co.uk contributor to employment and the economy. ignore the fact that coffee is big business.” own food to go/fast casual concept.

MARCH 2016 19

HHZ11834 - Beanz Ad - A4.indd 1 06/01/2016 12:42 Emerging Trends and Flavours Identified by a global team of McCormick chefs, food technologists and flavour experts, these The Tastes of trends offer a taste of 2016 and beyond: SPECIAL FEATURE Heat & Tang Spicy finds a welcome contrast with tangy accents to elevate Alternative Tomorrow the eating experience. US flavour experts 1 “Pulse” Proteins • Peruvian chillies like rocoto, ají amarillo Packed with protein McCormick have and ají panca paired with lime 4 and nutrients, pulses published their are elevated when paired with • Sambal sauce made with chillies, delicious ingredients. annual report rice vinegar and garlic • Pigeon peas, called Toor Dal when predicting the split, are traditionally paired with “Tastes of Tropical Asian cumin and coconut Tomorrow”. The vibrant cuisine and • Cranberry beans, also called Borlotti, distinctive flavours of Malaysia are perfectly enhanced with sage and the Philippines draw and Albariño wine The much-anticipated 2016 Flavour attention from adventurous Forecast reveals the tantalising palates seeking bold new tastes. • Black beluga lentils are uniquely accented with peach and mustard 2 is a popular trends that will shape culinary • Pinoy BBQ Filipino street food, exploration and innovation – is flavoured with soy in home kitchens, at restaurants sauce, lemon, garlic, Ancestral and on retail shelves – across sugar, pepper and Flavours banana Modern dishes the globe for years to come. reconnect with • Rendang Curry is a native ingredients Among the emerging trends is a spotlight Malaysian spice paste, to celebrate food that on under-explored South East Asian fare – delivers mild heat made 5tastes real, pure and satisfying. from chillies, lemongrass, garlic, Malaysian and Filipino – and the evolution • Ancient herbs like thyme, of our insatiable appetite for spicy. ginger, tamarind, coriander and turmeric peppermint, parsley, lavender and rosemary are rediscovered Also featured are pulses which serve as a protein-packed canvas for delicious flavours Blends with Benefits • Amaranth is an ancient grain of the – fitting as the United Nations celebrates Flavourful herbs and spices Aztecs, brings a nutty, earthy flavour 2016 as the International Year of Pulses. add everyday versatility to • Mezcal is a smoky Mexican liquor good-for-you ingredients. made from the agave plant “Since its inception in 2000, Flavour Forecast slightly bitter notes has been tracking the growing interest in heat • Matcha’s 3 are balanced by ginger and citrus and identifying upcoming spicy flavours including becomes zesty when chipotle, peri-peri and harissa,” says McCormick • Chia seed Culinary-Infused Sips paired with citrus, chilli and garlic Three classic culinary executive chef Kevan Vetter. “Our latest report techniques provide new shows the next wave of this trend is complemented • Turmeric blended with cocoa, cinnamon tastes and inspiration by tang. Look for Southeast Asian sambal sauce and nutmeg offers sweet possibilities in the creation of the latest libations. powered by chillies, rice vinegar and garlic to • Flaxseed enhances savoury dishes 6 combines tart with take kitchens by storm.” when combined with Mediterranean herbs • Pickling spice for zesty results • Roasting adds richness with a distinctive browned flavour • Brûléed ingredients provide depth with a caramelized sugar note

Chia Seed with Citrus, Chilli and Ingredients Garlic Blend 1 tbs chia seeds 1 lime, zested 2 tsp mild chilli powder Method 1 tsp garlic granules 1. Mix all the ½ tsp smoked ingredients paprika together until blended 2. Store in a tightly covered jar in the fridge You can store me!

20 MARCH 2016 SPECIAL FEATURESPECIAL

NEW YEAR NEW MENU! At Premier Foods we understand the importance of insight, so we commissioned research to help us find out what consumers are looking for on 2016 menus. would like to see more Mediterranean dishes on the menu Niçoise Salad with Chia, Citrus and Chilli Crusted Tuna Serves 6 METHOD: This new take on the classic Niçoise For the vinaigrette, place oil, vinegar, salad features poached egg and mustard and sea salt in blender lightly seared ahi tuna crusted with 1 container; cover. Blend on high speed until smooth. Pour into small bowl. Stir in Chia a zesty blend of chia seeds, lime, Fish Blend. Cover and refrigerate until needed. popular is the chilli and garlic. Combine with new trend most For the tuna, season the tuna would consumers potatoes, green beans and olives like to then dressed with a Dijon chia steaks with sea salt and black pepper. see 2 Then coat with the Chia Blend, pressing on menus blend vinaigrette to make a hearty firmly so mixture adheres to the tuna. Heat the salad that’s a complete meal. oil in large frying pan on a medium-high heat. want to Add tuna, sear for 2-3 minutes on both sides. tr Transfer tuna to a plate and set aside to cool y m For the Vinaigrette: slightly. Cover and refrigerate until ready o r 75ml (3fl oz) extra virgin olive oil to serve. e

50ml (2fl oz) white wine vinegar p

For the salad, cook the potatoes in a r 2 tsp Dijon mustard large saucepan of simmering salted e

½ tsp sea salt water to cover for 15 to 20 minutes, m i

3 u

1 tbps Chia Seed with Citrus, Chilli or until tender. Drain and leave to cook. m

and Garlic Blend (see recipe) Meanwhile, cook the green beans in a large c

saucepan of simmering salted water to cover h

i

for three to five minutes, or until al dente. c k

Drain and rinse with cold water then drain well. e

For the Tuna: n

Cut the potatoes in half or quarter, depending

6 tuna steaks d

i

s h e ½ tsp sea salt on size. Place in a large bowl with green beans. s Add half of the vinaigrette and toss to coat. ¼ tsp black pepper coarse ground Season with sea salt to taste and set aside. 4 tsp Chia Seed with Citrus, Chilli and Garlic Blend (see recipe) For the poached eggs, fill a large 77% of 2 tbs vegetable oil saucepan with 2 inches of water. Add With 4 1 tbsp of vinegar and bring to the boil. agreeinghelp Reduce the heat to medium. Break one egg caterers menus into a small dish then carefully slide the egg trendy For the Salad: that customers, 350g (12oz) baby new potatoes, into the simmering water (bubbles should new begin to break the surface of the water). attract a new coloured if possible launched Repeat with the remaining eggs. Poach we've recipes 250g (9oz) green beans full of each egg for 3 to 5 minutes, or until whites guide to help (haricot verts), trimmed are completely set and yolks begin to thicken. and insights 1 tbs white wine vinegar Carefully remove the eggs with a slotted your offerings 6 large eggs spoon and drain onto kitchen paper. transform 100g (4oz) baby plum tomatoes, halved To serve, divide the potato mixture, ½ cucumber, thinly sliced tomatoes, cucumbers and olives among @PremierFoods_FS 5 six plates. Top each with a tuna steak www.premierfoodservice.co.uk 50g (2oz) pitted niçoise olives, halved and a poached egg. Drizzle the remaining Chia Seed with Citrus, Chilli vinaigrette over the tuna. Sprinkle the egg and Garlic Blend, for garnish with additional Chia Blend.

MARCH 2016 21

Premier Food Insight third column advert 56 x 273mm.indd 121/01/2016 10:34 “Everyone deserves a delicious gravy

KNORR gravy granules make a great gravy that is gluten free.”

Joanne Simpson – North Yorkshire County Caterers

KNORR Gravy Granules for Meat On Promotion KNORR Gravy Granules for Poultry in March

Download our guide to standout roasts at ufs.com/pubs

CP13472_GravyGranulesCaterersConnection_A4FP_AW.indd 1 17/11/2015 11:00 ON THE RANGE THE ON

RoastOn the Saddle Range of Rabbit stuffed with

Fergus Murphy

Will the ‘Easter bunny’ be appearing on your menus this month? If you haven’t considered “Everyone offering rabbit before, this Ingredients Method delicious recipe from Country Serves 4 people For the Rabbit: deserves a Range customer Fergus Murphy 1. Place black pudding between Rabbit the two rabbit fillets, roll saddle might change your mind. 4 boned rabbit saddles and cut away excess flap. 8oz black pudding Rabbit meat is low in fat and high in protein, 2. Rub butter on a sheet of tin foil, delicious gravy 6 slices Serrano ham and also offers a good source of iron and lay Serrano ham on top, place saddle vitamin B12, so it’s a great option for your 150ml Country Range Chicken Bouillon at bottom of ham and roll, ensuring more health-conscious customers. 50ml sauce vin blanc saddle is enclosed securely in the tin foil. Fergus is the chef-owner of the award- A pinch of Country Range Dried Tarragon 3. Deep fry in oil at 160°C for 4 winning Murph’s Bistro at The Derragarra minutes, remove from oil and place Inn in County Cavan, Ireland, and is a firm Creamed cabbage in oven at 180°C for approximately KNORR gravy granules believer in offering “simplicity on a plate”. 1 medium head of Savoy cabbage, 8-10 minutes. chiffonade and cooked “Fewer flavours tend to give more 4. Remove from the tin foil place back in oven to brown slightly for impact,” he explains. “The black pudding 50g bacon lardons 2-3 minutes, remove and rest. make a great gravy complements the rabbit really well, in fact, 100ml Country Range White the whole dish is the perfect package for Cooking Wine 5. While resting, heat the chicken rabbit – it’s very tasty and pleasing on the eye. 25g chicken glaze bouillon, add the sauce vin blanc and finish with tarragon. 50ml double cream that is gluten free.” “Boning the rabbit is quite intense because 6. Slice rabbit and arrange on top it’s important to keep the meat intact but, of champ and creamed cabbage, after that, the cooking is simple. Champ potatoes finish with the café au lait sauce. Joanne Simpson – North Yorkshire 6 large Roosters, cooked and puréed “Country Range White Cooking Wine is 1 bunch scallions, sliced County Caterers perfect for this dish. It has a lovely strong 100ml sauce vin blanc For the creamed cabbage: 1. Brown the bacon lardons flavour and a good body, which makes and add cooked cabbage. it great for cooking with.” KNORR Gravy Granules for Meat On Promotion 2. Add white cooking wine in March and reduce by half. KNORR Gravy Granules for Poultry 3. Add chicken glaze and finish with cream, reduce and correct seasoning. You can also access this Country Range recipe by using your smart phone. For the Champ potatoes: 1. Boil sauce vin blanc, add scallions Simply scan the QR code and bring back to the boil. below or enter the web address in to your internet 2. Add warm pomme purée, mix browser window. Additional recipes can be well until you are happy with a tight consistency, correct seasoning. found at: www.countryrange.co.uk/recipes. Download our guide to www.countryrange.co.uk/recipes/?ID=324 standout roasts at ufs.com/pubs

MARCH 2016 23

CP13472_GravyGranulesCaterersConnection_A4FP_AW.indd 1 17/11/2015 11:00 Seaweed is a low cost ingredient that can enhance flavour, texture and aesthetics and help elevate a dish to the next level THE MELTING POT MELTING THE

Spun sugar is something that can be added to a dessert which can instantly enhance a dish The cost-effective minimal cost‘wow ideas that f addactor value to your’ dishes - so you can maximise your profit >> Here, six professional chefs and food experts share their tips and ideas on how they have enhanced and added value to a dish – from seaweed to spun sugar – without breaking the bank!

PHIL FANNING amount you require as needed which is the very social local community, head chef & keeps wastage to a minimum. More often which is an eclectic mix. Our objectives than not seaweeds are visually interesting owner of Michelin- are to serve up great, tasty food, allowing you to add colour and textural to keep regulars coming back and starred Paris appeal to a dish whilst adding an interesting to make a decent profit margin. House, Woburn, flavour at the same time. Bedfordshire Our aim is to get the prices and quality This low cost ingredient can enhance balanced, to keep the locals keen. Seaweed comes in all flavour, texture and aesthetics and help We don’t want to get complacent, and shapes, colours, textures and sizes. There elevate a dish to the next level. this is the secret to our success. Adding are a range of flavours, some with strong seasoned chips, using Schwartz Chip mineral characteristics and others with much COLIN GIBBONS Seasoning, to our menus keeps things more subtle vegetable or salad flavours. With such a variety out there I find myself using event chef, The fresh, offers customers an element of seaweed in all sorts of situations, Wakame, Three Crowns, surprise and enhances our food with sea beans and sea lettuce pair very well with Wisborough an exciting, extra dimension. cooked fish, Tosaka and Sea grapes with raw Green, West We’ve started offering chip seasoning fish and Kombu and red dulse works very Sussex as an upgrade for customers ordering well with cooked meats, to name but a few. Being in a rural village and chips; we also add it to mash and use Often seaweed can be bought in a dried on the iconic A272 we get lots of passing it on roast potatoes which we leave out form allowing you to rehydrate and use the trade, but a large part of the pub’s success on the bar and get really good feedback.

24 MARCH 2016 THE MELTING POT

Other more traditional cuts such as the beef shin can also MAKING be used creatively to create interesting, THE MOST more cost-effective OF MEAT dishes. Chefs don’t need to disregard beef to keep prices down; they just need to DICK VAN look at a variety of added value options LEEUWEN AHDB Beef & Lamb’s master butcher carcass is used to make a great little stock PAUL PORTER IF THE PRICE OF MORE POPULAR which we use across several other dishes. owner of The CUTS BECOMES PROHIBITIVE, CHEFS Fox Inn, Great SHOULD TRY ALTERNATIVE, ADDED Barrington, LORNA VALUE OPTIONS, RATHER THAN SHY Oxfordshire SIMPSON AWAY FROM BEEF AND LAMB. Whilst being a complex senior foodservices Chefs don’t need to disregard beef to and skillful process, spun consultant for keep prices down; they just need to sugar is something that can be added to a Eagle Solutions look at a variety of added value options. dessert which can instantly enhance a dish. Services, school With hundreds of beef and lamb cuts This technique really impresses customers food management available, there really is something and as well as looking great, it shows off consultancy based in London for every establishment. the skills of the chef. The beauty of this is We have developed many cuts from There is no question that children eat with their it is only a combination of sugar and water, the forequarter of the beef carcase and eyes. Once a plate is placed in front of a child so minimum cost for maximum effect. other under-utilised primals using seam within seconds they have already passed butchery techniques. This maximises Another simple but effective technique judgment on how that food is going to taste. you can use is a smear of chocolate or use of the carcase and enhances profit coulis to decorate the plate. It’s like painting You don’t necessarily have to go overboard opportunities for the whole supply chain. to make a great presentation just keep it a picture. If you can view it as art, others Our Excellence in Steak range includes simple and use produce that are in season will too. This method is simple and creates traditional steaks such as the Rib-Eye to educate the children. the most wonderful designs, also helping which has been highly trimmed, as well to give the dish that wow factor. School catering managers should ensure as a number of quality, added value that the vegetables, proteins and vegetarian alternatives such as the Flat Iron and BEN DAVY options work well together in terms of colour, Denver from the forequarter and Bistro executive chef, shape and texture to improve presentation. Rump, Centre Cut and Picanha from the hindquarter, giving chefs and their Ox Club, Leeds The contrast of the vegetables on a plate makes so much difference. customers plenty to choose from. We get excellent value By focusing on these elements, other aspects Many of these cuts are already popular from guinea fowl by using of the dish, such as the accompanying in the marketplace, with steaks such as the whole bird for a seasonal vegetables or sauce, will help the Flat Iron becoming a standout success. variety of things. We brine to make the food attractive. Using alternative steak cuts not only the breast and use them for a grill dish, the provides profit opportunities for caterers legs are salted and cooked confit, the meat Garnishes on a plate should have a purpose but adds real differentiation to menus too. is then used on both the grill breast dish and be edible. Younger children will not and on the brunch menu in a cassoulet. enjoy a strong taste such as uncooked Other more traditional cuts such as the The cooked leg skin is dehydrated and fried rosemary, which is not easily digested, beef shin can also be used creatively to to make crackling. The wings are cooked instead use things like sprigs of parsley, create interesting, more cost-effective confit, deboned, floured and deep-fried cucumber, tomatoes, carrots or spring dishes. as fun little boneless canapés. Finally the onions, sliced very thinly.

MARCH 2016 MARCH 2016 25 Care caterers to embark on world record attempt HEALTH & WELFARE >> Care caterers across the UK are being encouraged to take part Here’s what happened during in a world record attempt as part Nutrition & Hydration Week 2015: of Nutrition and Hydration Week. • Hundreds of hospitals took part The organisers of the week – the Hospital Caterers Association and the National Association of Care Catering • Thousands of care homes held events and activities – have set themselves the challenge of trying to create a new • 32 nations pledged their support official world record for the most cream teas served in five or more countries for the same event on the same day and • 1,119 Twitter followers already have the support of colleagues across the globe. • @NHWeek tweets reached 4,450,311 The record attempt will take place on Wednesday 16th • Those with the #NHWeek reached 6,187,735 March and all you need to do is provide afternoon tea to as many people as possible – this must be a cream tea that • The Thunderclap to start the week was seen provides a drink, preferably hot, a , jam and cream. on 218,000 social media accounts The current world record for an afternoon tea is 569 • During the week the NH Week website was served in one place and only 667 across a multi-site. visited 9,278 times from people in 49 countries You can find out more information on how to apply at around the world. www.nutritionandhydrationweek.co.uk/worldwide- • The @WeNurses NHWeek Twitter chat had afternoon-tea/ 4,908,217 impressions in one hour The event is one of five focus days taking place during the awareness week, which runs from March 14-20. Monday focuses on Big Breakfast, Tuesday – suppertime, This year, the organisers will be putting together a series of blogs, Wednesday – Global Tea party, Thursday – Thirsty including some from key national leaders, but they would also Thursday and Friday is either Fishy or Fruity or both. really like to hear from you. The aim is to create a global movement that will reinforce The blogs will all start with ‘I love Nutrition and Hydration Week and focus, energy, activity and engagement on nutrition and because………’ and will be a maximum of 200 characters. Please hydration as an important part of quality care, experience send your blogs to [email protected] and safety improvement in health and social care settings. or [email protected] and the best blogs will be posted throughout the week. Derek Johnson, Nutrition and Hydration Week lead, said: “We can’t thank everyone enough for engaging Various free downloads are available to help with Nutrition and Hydration Week. It is beginning to make your promote Nutrition and Hydration Week at: a difference in how food and drink are viewed in health www.nutritionandhydrationweek.co.uk/campaign-resources/ and care settings across the UK and beyond. It provides everyone with the opportunity to shout about the great work they deliver every day and is proving actions do speak louder than words.”

The record attempt will take place on Wednesday 16th March and all you need to do is provide afternoon tea to as many people as possible

26 MARCH 2016 00376_Mothers Day and Easter Ad_A4_Outlined.indd 1 06/01/2016 09:55 Bells 1-2 page Stir it up Jan 16-paths.indd 1 14/01/2016 11:07

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No articial preservatives or additives Paterson Arran Ltd. The Royal Burgh Bakery, Livingston, Scotland. Tel: +44(0)1506 431031 www.paterson-arran.com Suitable for vegetarians Email: [email protected] Follow us on Twitter @BronteBiscuits Like us on Facebook ADVICE FROM THE EXPERTS THE FROM ADVICE The right tool for the right job How to choose chef knives By Simon Marshall, professional chef and sales manager at Flint & Flame >> Everyone has heard the saying “the right ...in an tool for the right job”. This saying is very true industry where presentation is when it comes to the choice and use of knives. key and time short, the right knife The most obvious place to start is to make for the right job certain that you have the right knife for the 1 makes a right job. difference. While many people choose to just use what is to hand or an all-purpose chef knife, the truth is having the knife that 2 is specifically designed for a specific job, especially if it’s a job that you perform repeatedly, is a wise investment. Admittedly a chef’s knife can do most jobs in the kitchen but, in an industry where presentation is key and time short, the right knife for the right job makes a difference. 3 When choosing a knife there are certain key points to consider. One of the most important aspects of a knife is what it is made of as that will affect how it will behave. If it’s a particularly soft steel it will be easy to sharpen but will blunt quickly. If it’s a very hard steel you’ll get an amazing edge and edge retention however it will generally be brittle and difficult to sharpen. With this in mind I prefer to use a blade with a rockwell hardness of 56-60, that is why we 4 use X50 CR MOV 15 steel in our Flint & Flame blades. When buying chef’s knives I believe there are five key points to really consider: 5 The handle: You need a handle with a comfortable grip and no pressure points that is designed to eliminate the risk of calluses forming after prolonged use – this is a real must for professional chefs. 1 3.5 paring knife: A smooth bolster and spine: I recommend A very useful knife and a a knife with a smooth bolster and spine to enable you to must for every kitchen, being “pinch” the knife correctly at the top of the blade (essential a short blade it is perfectly for fine chopping). It will also make the knife comfortable to designed for peeling your hold and easy to control. 4 7” Asian Cleaver: potatoes ginger etc.,stringing In my mind this knife is a hybrid, The steel: As previously mentioned be aware your runner beans or rhubarb I’d imagine most people have seen of the type of steel the blade is made of. This will to coring your apples. nothing like it. It is a Santoku/Cleaver be one of the most important considerations when combined. It has a very deep blade choosing your knife. 2 6” Santoku: making it very safe to use, it has a A phenomenal chopper, lovely sharp point for scoring your Look for a knife that stays A razor sharp edge: amazing for fine sliced ginger, duck or pork, its big enough tackle a sharp for longer and requires minimal maintenance, spring onions and herbs, chicken bone but also fantastic as an when working in a professional kitchen it is important the bevelled blade ensures everyday chopper, slicer and dicer. to keep that razor sharp edge. food will not stick and avoid A sharp heel: being able to sharpen the entire hindering your next chop. 5 7” fillet knife: blade all the way back to the heel means you can keep A fine and flexible blade making it the heel nice and sharp, which is great for mincing garlic 3 8” Chef knife: fantastic for meat and fish, gutting A larger and heavier blade with and filleting any type fresh fish, and herbs. a deeper heel to it. Chopping, perfect for turning your leg lamb All of the above are imperative for a great slicing,dicing,scooping, you steaks into noisettes also with the knife, remove any of these features and you end up with a can go from chopping herbs to flexibility it gives you leverage to knife that is compromised – add them all into one knife and floret your broccoli onto getting make super fine slices so smoked you have a knife that is a joy to use! To find out more a lovely slice or a roasted joint. salmon is no longer a pain staking job. about Flint & Flame visit www.flintandflame.co.uk

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COUNTRY CLUBCOUNTRY life at the sharp end Choosing the best knives is a hugely important decision for professional chefs, as our Advice from the Experts feature this issue (page 29) explains. Loved by professional and celebrity chefs alike, Flint & Flame knives are crafted from high quality German steel so that the sharpness will last even in the busiest kitchen, and feature a beautifully contoured ergonomically designed handle which incorporates unique Centre Point Balance (CPB) WIN technology, which gives you excellent control and precision. The unique Zero Pressure Point (ZPP) design also eliminates Flint & the risk of calluses’ forming after prolonged use, a real must Flame 8” for home and professional chefs. Santoku We have a Flint & Flame 8” Santoku knife, RRP £130, knife up for grabs for one lucky Country Clubber. To enter, send an email titled ‘Flint & Flame’, along with your name, contact details and the name of your Country Range Group wholesaler, to [email protected].

Closing date for all competitions: 31st March 2016. All winners will be notified by 30th April 2016. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

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THE MARKETPLACE Marketplace KeepingThe you up-to-date on new products and services within the foodservice industry Bisto goes gluten-free Top Breakfast >> A new star has joined the Premier Foods Partnership to foodservice line-up, Bisto Gluten-Free. This new addition delivers the same great taste Out-Of-Home but allows chefs to cater for those who require >> Oat cereal producers a gluten-free meal. As the FreeFrom market continues Mornflake is bringing its popular to grow, consumers are seeking out gluten-free options Top Porridge Pots whether they have an intolerance or not and this new product range to the enables chefs to serve the traditional dishes consumers out-of-home know and love whilst adhering to allergen regulations. market in Bisto Gluten-Free has no artificial colours or added preservatives, and is suitable for partnership vegetarian and vegan dishes, whilst also meeting the 2017 salt content guidelines. with consumer favourite Nutella. Available now, the new offering will SMOOTH OPERATOR enable caterers to >> Smootheelicious, the UK’s triple award-winning brand of target both the the frozen fruit and vegetable pre-portioned smoothie concept, booming breakfast has launched an extensive range of 100% natural smoothie and food-on-the-go sachets in a convenient 140g sachet. markets with a nutritious breakfast option Smootheelicious sources responsibly and their fruit and vegetables are that combines the brand appeal of frozen within three hours of the product being picked, meaning it is the nation’s favourite spread brand. preserved at peak ripeness and loses very little nutritional goodness. Each sachet can simply be cut open, put in a blender with some liquid With 50% of UK adults eating-out of your choice and for breakfast at least once a month blended. The sachets and the food-on-the-go market come with a two-year now worth an estimated £20billion shelf life meaning – boasting a market share of 24% – no wastage. Mornflake’s Top Porridge Pots are the easy way for operators to tap With over 30 different into two rapidly expanding markets. healthy ingredients used across the range Ideal for the café, travel and cost sectors, of 12 smoothies, your each Top Porridge Pot has no added customers will be sugar in the base and can be enjoyed well on their way plain or personalised with a delicious to reaching their 15g portion of Nutella’s hazelnut ‘5 a day’ quota. spread with cocoa, included in pack.

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MARCH 2016 33 >> TV chef Phil Vickery has worked on This Morning for over 15 years and met his wife – presenter Fern Britton – in the process. He started his career as a commis chef at the Burlington Hotel in Folkestone and worked his way up the kitchen ranks, winning numerous awards, including a Michelin LEADING LIGHTS Leading star, along the way. He has written 15 books and is the National Food Ambassador for Coeliac UK (www.coeliac.org.uk). You are a leading authority on gluten-free cooking. How and why did you become Lights involved in this area of the food industry? It all came about because we could not get organic wheat flour at a reasonable price when I had a company a few years ago. The response to the fact the Phil puddings were gluten- free was staggering, I then contacted Vickery Coeliac UK for advice, the rest is history...

What advice can you offer professional chefs with regard to gluten-free cooking/ baking? Give it some thought – but don’t over-think it! You’ve got to understand what gluten-free means but chefs do tend to over-think things. Has the new food allergy legislation made life easier or more difficult for professional chefs? Personally I think it’s fantastic, the best thing that ever happened to the industry. The good thing is that you Find the best video links for Phil’s have to embrace it. Lifestyles recipes at YouTube: goo.gl/wLo3yi and diets have changed and there are a lot more allergens identified and the new legislation has helped chefs

34 MARCH 2016 LEADING LIGHTS LEADING be more responsible and has given people weekend and buy all the latest food books 3. Eat your own food, not just taste it. a kick up the backside and forced them to to keep me up to speed with everything – Eat the whole thing. look at it. but I don’t watch cookery programmes on TV. What is your favourite Who has had the most influence How important was gaining ingredient and why? over your career and what is a Michelin star to you? Onions. I can’t live without them. the most valuable piece of In those days – the early 90s – it was very advice you have been given? important and there were only 35 of us in the Please could you share your A chef called Frank Barnes said to me in country. If you didn’t have any stars, people favourite recipe, along with 1979: “If you only make a burger, make sure thought you were just another chef. I was your reasons for choosing it? they’re the best in the world” and I apply very proud, I remember the day when the My gluten-free polenta tray bake with a that to everything I do. Raymond Blanc boss told me. I went home and walked the tangy lemon and raspberry fondant. dog and felt really low. I remember thinking was a big influence in the early 1980s It’s probably one of the first gluten-free things ‘What am I going to do now?’ and ‘Oh my I developed and, having had lots of things God, I’ve got to keep it now!’ go wrong, it worked and tasted really nice. You’re a prolific tweeter! Visit the UFS website for other great gluten- Dress with raspberries Is social media a necessity free recipes www.knorrglutenfree.co.uk and the remainder of for chefs? I hated it! Philip Schofield kept telling me I raspberry juice need to get on Twitter – and I said ‘You need to get out more mate!’ In the end I have had Gluten-free polenta tray to do it because of various contracts I have had. I don’t take it too seriously but I admit it bake with a tangy lemon is a great way of connecting with people that you might not otherwise meet. and raspberry fondant Makes 25 portions If you could re-live you career, TIP what would you do differently and why? Ingredients Add half of the 175g margarine 10g lemon zest raspberry juice to I wouldn’t be a chef – I would be a farmer. the fondant to make I lost my first marriage and a lot of friends 225g caster sugar 15g gluten-free a pink icing through being a chef. I spent a big chunk 3 eggs baking powder of my life from 1989-99 in an underground 250g polenta (raw) 250g raspberries kitchen and whole seasons would pass me 3g xanthan gum 250g icing sugar by. I went to work in the dark and came home 40ml lime juice in the dark and I didn’t see the days. I didn’t 10ml vanilla extract want to end up a grey, burnt-out hermit. Method and everyone wanted to work with him. Tell us about your foray into pig farming. 1. Pre heat the oven to 180°C or gas mark He was the most creative chef we have 4. Lightly grease a 26cm x 20cm tin. ever had in England and we had never Peter Gott – the “god of pig farming” – seen anything like him. and myself went to Iberico and Palma in 2. Lightly cream the Stork and the caster southern Spain to make a film about how sugar together, add the eggs, baking You had to be persuaded they make air-dried ham. Miguel, the farmer powder, lemon zest, vanilla extract and to become a TV chef (citing who we met there, told me we couldn’t do it polenta then mix well. that you were not interested in the UK but, on the plane home, I thought 3. Add half the raspberries and carefully because you were a “real to myself ‘We’ve got the land, the pigs and fold in. Pour the whole mixture into a chef”). Are you glad you we can mimic the acorns, why can’t we do greased tin and bake until well risen, changed your mind? it?’. I get immense enjoyment from it. approx. 20 minutes. Yes I am! came back How do you relax? 4. Remove from the oven and allow to cool. to me again three months after first asking I like watching football (I’m a Spurs fan). 5. Mix the lime juice and the icing sugar me to see if I would re-consider. I just I also take 12 weeks holiday. I have the whole until you have the consistency of very happened to be going to London the next of August off, two weeks at Christmas, two thick cream. day so I agreed to go along. Fern (Phil’s weeks at Easter and I do a four-day week. 6. Spoon half the icing over the sponge wife) was the compere. When I first started I have worked bloody hard and am now at then place on the remaining raspberries. doing TV it was really frowned upon by the stage that I can pick and choose what Drizzle over the remaining icing sugar other chefs, like you were whoring yourself I do. My dad retired at 56 and he’s now 81. around. Nowadays you have to get on TV and leave to set at room temperature. to get a book deal. It has come full circle. And now for three questions that It catapults you into a different league. we ask all of our Leading Lights… Fifteen years is a pretty long What are your three stint on the same TV show kitchen secrets? (‘This Morning’). What keeps 1. Don’t work too hard: Chefs try too you going back for more – and hard and work unnecessary hours how do you keep things ‘fresh’? because they are obsessed with food. I just love it! They give me no hassle and I applaud Sat Bains for doing a four-day send me on lovely trips around the world. week and proving it can be done. They give me free rein and keeping it fresh 2. Read, read, read. It’s the best isn’t a problem. I read six newspapers at the thing a young chef can do.

MARCH 2016 35 CLASSIC CRUST CHICKEN & BACON MELT

STUFFED CRUST PEPPERONI

GARLIC DOUGH BALLS

CONTACT YOUR LOCAL WHOLESALER & PLACE YOUR ORDER TODAY *IRI Value Sales 52 w/e 5th December 2015 FOOD & INDUSTRYFOOD NEWS Food & industry news Simon’s spice victory >> Celebrated chef Simon Hulstone has scooped a top accolade – and a trip of a lifetime to India. Anthony The chef has extensive and proprietor of varied experience the Elephant working in some of restaurant, has the UK’s top kitchens. beaten industry He will be supported peers and won by commis chef, Jack Santa Maria’s Gameson, also from Tellicherry Black University College Pepper Recipe Birmingham. competition. Competing against top chefs from across the industry, Simon won the trip to visit the best pepper-growing region in the world, Kerala, India, with his recipe for roasted fillet of halibut with a Tellicherry Black Pepper and lemon cracker, Jerusalem artichoke mousse and warm tartare sauce. Simon commented: “I’m well known to enjoy a good challenge and I love to travel so taking THE BOCUSE D’OR UK ANNOUNCES part in the Tellicherry Pepper competition TEAM FOR BUDAPEST ticked both boxes. I hadn’t previously given much thought to the flavour profiles of >> The UK Bocuse d’Or team has announced the candidate peppercorns so I’ve enjoyed experimenting and commis who will compete in the Bocuse d’Or Europe in with Tellicherry which has more delicate Budapest on May 11-12. notes than many I’ve used before.” The candidate will be Anthony Wright, a senior chef lecturer running the Santa Maria has produced a free online pepper Atrium restaurant at University College Birmingham. guide to give chefs the tools and inspiration Anthony, a classically trained chef, has extensive and varied experience working to help them get the most out of the different in some of the UK’s top kitchens, including working for Pierre Koffmann at La types of peppers they use in their dishes. Tante Claire. Anthony will be supported by commis chef, Jack Gameson, also To download the free Santa Maria Pepper from University College Birmingham. Jack recently secured third place in the Guide visit www.tasteofpepper.com British Culinary Federation Young Chef of the Year final. This year’s brief is to prepare a fish plate using Sterlet Acipenser Rutheus with its caviar and a meat platter of young red Hungarian deer. President of the UK team, Brian Turner CBE, said: “Anthony is a very talented chef and it’s great to have someone with so much experience and passion for The guide includes cooking representing the UK. Being based in Birmingham means that he will this yummy rhubarb have plenty of access to the replica Bocuse d’Or kitchen at UCB which was a & pear key component of Adam Bennett’s success in 2013. He will also be given time away from his day job to prepare which we now know is essential to success.”

CLASSIC CRUST CHICKEN & BACON MELT of diners choose 70% ice cream >> Ice cream is the number one choice of accompaniment PREMIER MENU for desserts eaten out-of-home, according to new research. The survey by ice cream brand Amore di Gelato revealed 70% of consumers SOLUTIONS said ice cream was their favourite choice of dessert accompaniment, with >> Premier Foods has re- cream coming in second (29%) and falling far behind with just 1%. launched its insight-led Menu The survey was conducted to gain insights into the little things caterers can Solutions Guide dedicated to offer to help make a big difference to diners’ overall dessert experience. Mother’s Day and Easter. The results also revealed that 55% of respondents would choose the frozen The guide highlights the significant sales dairy treat to complement a hot dessert such as a fruit crumble, and 51% opportunity presented by Mother’s Day and would make the same choice for a cold dessert including a rich chocolate Easter within the foodservice channel and STUFFED CRUST brownie or refreshing lemon tart. includes nine costed recipes inspired by the PEPPERONI Mike Godwin, MD of Amore di Gelato, commented: “From our previous results of exclusive independent research research, we already know that puddings can offer great profit margins commissioned by Premier Foods, including for caterers but these new statistics show how important it is to get every this yummy rhubarb and pear crumble. part of the dessert offering right, and that includes dish accompaniments. You can download the guide from GARLIC DOUGH BALLS You wouldn’t pair horseradish when serving lamb and the same can be www.premierfoodservice.co.uk and said for the final flourishes chosen for your sweet menu.” will be entered into a prize draw to win afternoon tea for two at The Dorchester. CONTACT YOUR LOCAL WHOLESALER & PLACE YOUR ORDER TODAY *IRI Value Sales 52 w/e 5th December 2015 MARCH 2016 37 Baking For Foodservice

THE

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Red Velvet Dream Elderflower & Pistachio Heaven Perfect Pink Velvet Amazing Apple & Blackcurrant Crumble Luxurious Nutty Coffee Cake Carrot Bliss Sweet Lemon Drop Sumptuous Chocolate Cake Rocky Road Temptation Rich Black Forest Chai Latte One-of-a-kind Victoria Thorntons Celebration Cake DEFROST • SERVE • INDULGE • SERVE DEFROST

By Please contact your local Country Range Group wholesaler for more details www.karafs.co.uk • 0161 351 2399 • @karafs 7293_NP_Nescafe_GB_StirItUp_ad_aw.pdf 1 02/12/2015 16:12

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® Reg. Trademark of Société des Produits Nestlé S.A. . 7293_NP_Nescafe_GB_StirItUp_ad_aw.pdf 1 02/12/2015 16:12 NEWS FROM THE CHEFS

The Safe food I’m sad to say that this is going to be the The Dangers of Acrylamide last column I write for >> No this is not a new food scare, it is quite an Stir it up magazine. old one actually. However, it is in the news again, I’ve really loved doing because as I write the Food Standards Agency it but, after taking over have just published their latest advice on the the brasserie last year, substance by their Chief Scientific Advisor. I’m finding I simply What is acrylamide? Acrylamide is a chemical substance formed don’t have the time by a reaction between amino acids and sugars, typically in foods to devote to it. with high starch content, when cooked at high temperatures such I thought being a as in frying, roasting and baking. This reaction is called the Maillard chef was hectic reaction and is the cause of browning in foods as they cook. It is until I took over my found in foods such as chips, crisps, biscuits, bread, coffee etc. own restaurant! I’m Bread already contains acrylamide, toasting it will increase the level. working ridiculously long hours It is not present in foods until they are cooked or even overcooked. seven days a week. I love it but it leaves What is the problem? Unfortunately it is well-accepted that me very little time for anything else. certain levels of acrylamide causes nerve damage in humans and Thanks to everyone who has followed my blog there is also a possible but unproven carcinogenic effect in humans. over the last 18 months. I hope I’ve given an honest but entertaining account of myself. What should caterers do? The FSA offers advice to consumers, which can also apply to caterers: Happy cooking, “We do not advise people to stop eating particular foods but you should follow Department of Health advice from the NHS Choices Editor’s Note: Huge thanks to JB for his website on eating a healthy, balanced diet. It is also recommended that: brilliant blog. I’m sure you’ll all agree it has always • When making chips at home, they are cooked to a light been a great read. We all understand the golden colour. demands on people working in this crazy C • Bread should be toasted to the lightest colour acceptable. industry and wish JB all the best. His hard work M • Manufacturers’ instructions for frying or oven-heating foods, and dedication have really paid off and it has been wonderful to chart his progress as he has Y (such as chips), should be followed carefully.” risen through the ranks to run his own business. CM

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For bottlegreen support please email www.bottlegreendrinks.com [email protected] with your request

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From the heart of the Cotswolds bottlegreen has been making refreshing soft drinks for over 26 years.

For bottlegreen support please email www.bottlegreendrinks.com [email protected] with your request THOUGHT FOR FOOD Refreshing ideas for FOOD FOR fabulous spring Send your Food for Thought ideas tot [email protected] menus

Beetroot adds vibrant colour as well as sweetness Mother’s Day magic This gorgeous Poached White Peaches Scented With Strawberries with Rose Petals & Wild Strawberries is by Michel Roux Jr from his book ‘Matching Food and Wine’.

Don’t beet yourself up Using vegetables in cakes Irish delicacies is very on-trend right now so why not give this chocolate beetroot for St Patrick’s Day roulade with chocolate ice cream recipe by a whirl? www.kerrygold.co.uk/home/recipes James will be appearing live at the BBC Good Food Show Spring HIC Harrogate April 8-10.

The pie’s the limit Cocktail hour The Italian Shell out This interestingly Jus-Rol’s British Pie Week takes Sunset (tequila, chamomile titled ‘Hip Hop Chip Shop – place this month (March 7-13). liquer, pink grapefruit juice, lime Shell LL Cool J Crab Cake’. www.jus-rol.co.uk. Why not try this steak juice and Peychaud) and Milano Recipe details are available and kidney pie with Opies Pickled Walnuts Fashion Week (Campari, Tanqueray Gin on Twitter @SarsonsUK www.opiesfoods.com/recipes and Pernod) are two of the beverages on offer from Martina Furtiga.

MARCH 2016 43 7293_NP_Nescafe_Orig_StirItUp_ad_aw.pdf 1 02/12/2015 16:32

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