Sunny and BREAKFASTAND TRENDS the LATEST BRUNCH BRUNCH LATEST the Shaping up HEALTH-CONSCIOUS TAPPING INTO the INTO TAPPING MAY 2021 CONSUMER

d o w

5 023616 476309 o

o r

i side up side

g ? Sunny AND BREAKFASTAND TRENDS THE LATEST BRUNCH BRUNCH LATEST THE SHAPINg UP HEALTH-CONSCIOUS TAPPING INTO THE INTO TAPPING MAY 2021 CONSUMER

Stealth Fries® revolutionising the industry.

Long holding time Super crunchy More portions per kilogram Premium consistent quality

Hash Browns & Potato Puffs Looking for a quick and easy way to re-shape your breakfast menu?

Golden brown color Light internal texture Rich potato taste Crispy on the outside Perfect for Non greasy Breakfast!

Your partner in potatoes lambweston.eu ® Stealth Fries THE COOKS revolutionising CALENDAR the industry. ForSummer is just around starters... the corner, and with May the lighter evenings and more blue skies comes an air of positivity and confidence with both National Asparagus Month consumers and our industry as it looks set 1 - 30/ Long holding time to open up once again. Super crunchy Hotel and accommodation bookings across the UK and 1 - 8/ Dementia UK ‘Time for a Ireland are through the roof and with recent news stories Cuppa’ Week More portions per kilogram of consumers making multiple bookings in restaurants Premium consistent quality and pubs in the days and weeks following the predicted reopening, customers are proving just how much they May Day Bank Holiday have missed visiting out-of-home establishments. 3/ Now is the time to refresh your menu and consider how you can make the most of every dining opportunity across the 5/ Cinco de Mayo different day parts. Our Category Focus this issue focuses on the breakfast and brunch categories within this, providing the latest market data, product news and inspiration on how 10 - 16/ National Vegetarian Week to really maximise your morning offering, whether your customer is a consumer, student or resident. Coeliac UK’s Awareness Week There are many things to consider when refreshing your 11 - 16/ menu, to help we have a range of advice features this issue from the Vegetarian Society Cookery School masterclass National Biscuit Day in creating the perfect plant-based offering on page 23 29/ through to KAM Media sharing their secrets to delivering a winning experience on page 41. Spring Bank Holiday As the education sector prepares to close for the summer 31/ term we’re putting a spotlight on the fantastic ‘Chefs in Hash Browns Schools’ initiatives over on page 17. We’re also delighted to introduce a brand new editorial partner, the Soil Association, who will be providing advice June in our Green Gauge feature every issue focusing on a & Potato Puffs different catering sector or sustainability issue each month. 1 - 6/ National Growing for Wellbeing Week We hope you enjoy our May issue, please do share your Looking for a quick and feedback with us at [email protected] 4/ National Fish & Chip Day easy way to re-shape your THE SOIL ASSOCIATION ARE OFFERING Diabetes Awareness Week 10% OFF FOOD FOR LIFE SUSTAINABLE 8 - 13/ CATERING CERTIFICATIONS TO YOU, OUR breakfast menu? READERS – JUST QUOTE STIR IT UP WHEN Nutrition and Hydration Week CONTACTING THE SOIL ASSOCIATION 14 - 20/ Golden brown color 15/ National Beer Day Light internal texture Rich potato taste 19 - 27/ National Picnic Week Crispy on the outside Perfect for Non greasy 19 - 27/ English Wine Week Breakfast! 20/ Father’s Day National 26/ YOU CAN FIND Parma Violets LOTS OF UP TO DATE NEWS, INDUSTRY Day ADVICE AND MENU INSPIRATION AT WWW. STIRITUPMAGAZINE. CO.UK Your partner in potatoes lambweston.eu 03 25 The Green Category Focus Gauge 19 NEWS ADVICE INSPIRATION TRENDS

05 13 07 05 Readers’ Lives Hospitality Eat the Season Plate Arrivals Gourmet grilling Crab Pakistan 09 Customer Profile 14-15 10-11 26-27 Colm finds his home Health & Welfare New From Country Range Melting Pot Catering for residents Shaping up: tapping into the 33 with dementia 29 health-conscious consumer The Country Club On the Range 17 Dill cured mackerel, chargrilled 41 35 Education cucumber, pickled pearl onions, KAM Media Insight The Marketplace Chefs in schools dill aioli & sesame seed The secrets to delivering a winning experience 36-37 19-21 30-31 Food & Industry News Category Focus Leading Lights 43

How do you like your eggs Elizabeth Haigh Food for Thought in the morning? Inspirational plates for 39 May menus 23 Five Ways to Use Advice From the Experts Green pesto Plant-based profits

25 The Green Gauge Is your menu climate friendly?

OUR EDITORIAL PARTNERS... As part of our Contact us ... environmental Writers Design & Print policy this magazine Lindsey Hoyle Eclipse Creative is printed using Sam Houston www.eclipsecreative.co.uk vegetable oil based Jackie Mitchell ink and is produced Front Cover to high environmental Subscriptions Telephone: Rachel Korinek standards, including [email protected] Instagram: @twolovesstudio ISO14001 and FSC® certification.

stiritupmagazine.co.uk 04 26 Melting PLATE ARRIVALS Pot Pakistan

Delivering on-trend dishes from around the globe

Pakistan has a population of more than 200 million people, including the second largest Muslim population in the world, and is bordered by China, 30 Afghanistan Iran and India. Its cuisine is a diverse mix of regional Leading specialities and cooking traditions passed down from one generation to the next. The dishes are full of flavour, colour and Lights spice. Here are just a few of the delicious traditional Pakistani dishes...

NIHARI Slow cooked meat, usually the shank meat of beef or lamb, which is cooked in a heap of dried spices and a generous portion of ghee. This dish is traditionally served at breakfast time.

KARAHI Taking its name from the black, iron, U-shaped pan, this curry dish is often placed straight into the centre of the table allowing many guests to serve New From themselves. The dish is often made from goat, but commonly with chicken or shrimp cooked in a tomato broth with onions and Country Range animal fat, and occasionally a dollop of 10 cream too. This smokey iconic dish can be found throughout the country.

SAAG The word saag refers to common leafy vegetables found in the Indian subcontinent. The leafy vegetable such as spinach is slow-cooked in a variety of spices until tender.

CHAPLI KEBAB This isn’t your standard Readers' Lives kebab, this is known to be one of the Jack Bayliss 1. NAME: 9. WHAT IS YOUR MUST-HAVE greatest. This hand-formed deep-fat-fried KITCHEN GADGET? My must have patty of buffalo meat is a popular street 2. JOB TITLE: Chef kitchen gadget has to be the pastry food option across Pakistan. Spiced with roller. When making hundreds of pasties 3. PLACE OF WORK: Boscastle in one day, having one of these truly a multitude of dried spices, white onions Farm Shop makes life a dream and coriander, this dish is worth crossing the globe for. 4. WHAT ARE YOUR TYPICAL 10. WHAT IS YOUR TOP CULINARY WORKING HOURS? Typical working TIP FOR OTHER CATERERS AND DOODH PATHI CHAI This hours are between 8am and 5pm CHEFS? My top tip is just to keep things beverage, a variety of chai tea, but longer days are required in the simple and let the ingredients speak is made with tea leaves, milk and peak season for themselves sugar. The Dooth Pathi reigns the supreme version in Pakistan as a go-to drink 5. HOW LONG HAVE YOU WORKED 11. WHO IS YOUR INSPIRATION AND throughout the day. IN THE CATERING INDUSTRY? 11 years WHY? My inspiration has to be my mother. She always cooked lovely 6. WHAT IS THE MOST INTERESTING homemade dinners when I was young Karahi FACT ABOUT YOU? I would say my and it made me want to do the same diversity when it comes to my catering for other people. One day I hope to experience. I’ve worked in every be up to her very high standards possible area you can imagine 12. WHAT IS YOUR FAVOURITE 7. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND CUISINE? It has to be British cuisine - WHY? The Country Range Creamery it’s what I was brought up on, it’s what Salted Butter, without which we couldn’t I was trained in and it’s what I love make our pastry for our delicious pasties

8. WHAT IS YOUR SIGNATURE DISH? Country Range It has to be a traditional Sunday roast. Creamery Very simple to put together but also Salted Butter very easy to mess up. The roast potatoes Pack size: 250g can make or break a Sunday dinner

05 SUNPAT 1KG ADVERT CRG.pdf 1 03/03/2021 15:37

CMY

K EAT THE SEASON IN SEASON: Crab Message from George GOLD STANDARD McIvor, Chairman of This delicious tartlet The Master Chefs 1/ is made of a filling of Great Britain of brown crab meat, Arran The Master Chefs of Great Britain whiskey cheese, tarragon, eggs was formed in 1980 to provide a forum for the and double cream sat in a lemon exchange of culinary ideas and to further the pastry tart. The dish is finished profession through training and the guidance with a honey-mustard dressing of young chefs. and a radish and pea salad. As more people discover crab, they love it, more restaurants and pop-up crab shacks AIMING HIGH are springing up all over the UK and Ireland. Rachel Blackwood is a student studying for / This colourful the gold programme at Moray College in Elgin, 2 dish created by under the guidance of chef lecturer Alistair Highbury College student chefs Fowlie MCGB. Rachel has provided us with is Lymington crab tortellini served a very well thought out and with gem lettuce and a fragrant presented recipe for brown mussel and saffron broth. crab accompanied by the most excellent photography. CATCH OF THE DAY OFFICIAL 3/ Here brown crab is TASTING NOTES one of the incredible flavours in the bouillabaisse that accompanies Around 65 species of crab can this fillet of dollaghan trout freshly be found in the waters around the caught in Lough Neagh. British Isles. Most British crabs are omnivorous, meaning they feed on several types of food. They are CORNISH usually scavengers, feeding on dead KING CRAB animals and plant matter, but will also / The newly named graze seaweeds and prey on small 4 ‘Cornish King Crab’ is celebrated in animals when they can. this delicious burger, complemented The UK’s native brown crab species by fresh flavours of ginger, spring WASTE NOT, is the heaviest variety of edible crab onion and cucumber and finished WANT NOT on our shorelines. It’s versatile white with a creamy Hellmann’s Never forget and brown meat can be used in many Real Mayonnaise. to reserve delicious recipes – from crab cakes your crab legs and shells to crab pasta ravioli or tarts. Brown MAKING WAVES crabs are caught all year round but for a stunning are most abundant and best to eat in Add variety to your seafood stock / pasta dishes by spring, summer, and autumn. It is best 5 or broth that to avoid eating crab during winter utilising unusual pasta types can then be spawning months. such as riminesi which is paired used in a variety here with crab, mantis shrimp of dishes. Properties: Brown crab is a healthy garlic and shallots in a stunning choice as it contains omega-3 fatty celebration of seafood. Interestingly, acids, which we need for heart function crab shells can and to maintain healthy cholesterol Recipes supplied by: 1. Rachel Blackwood, student chef, Moray College also be used levels. It is also high in protein. UHI, 2. Highbury College, 2018 Country Range Student Chef Challenge as an ingredient Final, 3. Jim Mulholland, co-owner and head chef at No14 at the Georgian in compost as an House in Comber, County Down, 4. Unilever Foodsolutions, 5. Surgital organic fertiliser. Visit www.stiritupmagazine.co.uk/recipes for full recipes. Also In Season:

Asparagus Lamb’s lettuce Mackerel Spring onion Blackcurrants Wild garlic

07 E THE UK’s C I * V F R O E No.1 CEREAL BRAND O D S THE UK’s No.1 BREAKFAST DRINK *

Weetabix Catering Twin Portion Pack B. 48 x 2

Weetabix Catering Pack A. 6 x 48

Weetabix Catering Single Chocolate Strawberry Vanilla Portion Pack C. 96 x 1 8 x 250ml 8 x 250ml 8 x 250ml THE UK’s No.1 MUESLI *

Alpen Alpen No Original Added Sugar Sachets Sachets 30 x 45g 30 x 45g

Alpen Original Alpen No Added Sugar 6 x 1.1kg 6 x 1.1kg CENTRAL HEATING ALPEN CEREAL BARS FOR EVERYONE

Alpen Strawberry & Yoghurt 24 x 29g

Ready brek Original Sachets More delicious 4 x 8 x 30g flavours Ready brek Original available 6 x 450g *Source: Nielsen 52 w/e 31st October*Source: 2020. CUSTOMER PROFILE

local restaurants to increase my and Wood Lodge with four kitchens ColmColmFor a professional plasterer findsfindshishis homehome who couldn’t cook and knowledge base and experience. and a team of 21 staff feeding and On the food itself, Colm says: didn’t even like vegetables, It’s amazing what can happen in looking after around 220 guests. “We love the Country Range five years.” the last 12 years has been Colm continues: sauces, their huge range of a remarkable rise for Colm After continuing to gain experience spices and our Country Range “It’s a great environment to Smyth, head of catering in a variety of kitchens, Colm Group wholesaler’s top- work in as a chef as there is at The CWC Group, a then set up an outdoor barbecue quality range of fresh meats so much diversity and plenty family-owned healthcare catering business and following and poultry, which offer of opportunities for us all to be leader providing nursing, an event at Corriewood Private fantastic quality and flavour. creative. Each of the four kitchens residential and disability Clinic five years ago, out of While curries and stir fries are has its own menu, all of which care throughout Ireland. the blue, an offer came his way. very popular, it’s the classics run in three-week cycles so the that still rule. We find some With the 2008 recession shattering “A friend of mine worked for offering is always changing with traditional or retro desserts his prospects as a plasterer, aged The CWC Group and needed a the seasons. We’re always on such as a trifle, blancmange 26 with a family to feed and rent to barbecue for one of their incredible the search for new ideas so and even ice pay, Colm needed a plan B. While fundraising events so I said I could I’m always pushing the team cream cake roll he always loved his food (just not help. On the day of the event, I to explore and be adventurous, work brilliantly his veg), he had never considered was introduced to a part of the whether it’s online or by actually as triggers and a career as a chef. community that I previously had little visiting local restaurants.” help take our knowledge of. I realised my skill set guests down “For any chef, the feeling you get Colm said: was directed to the general public memory lane.” when you make something for and that my skills could be used in a “If you saw me, you would pick someone and they eat it and specific area where food experience me as a food lover but it was never love it, is the pinnacle. It’s why we could be an important aspect of a something I remotely considered do what we do but when you’re person’s day. That was five years as a career. I was actually one of creating a dish for someone ago and it was the best thing I did those 30-year-olds who wouldn’t who can’t do it themselves – I absolutely love it here. The eat any vegetables outside of peas and appreciates it so much, company is very family orientated and carrots. When the recession hit, it doesn’t get any better. It’s and all staff are treated as part of it.” I did some work with a foodservice an incredibly rewarding job wholesaler and got a real insight Established in 1985, The CWC and with The CWC Group into the life of a chef. It definitely Group’s vision is to provide a acquisitions in the last few piqued my interest and when that person centered approach where years and exciting plans role didn’t work out, I took a job at independence, choice, dignity for further improvement, a restaurant as a pot washer. Soon, and the highest standards of I have definitely I was promoted into the kitchen care are valued above all else. found my home.” and it didn’t take long before I was The Group has six sites including hooked. I quickly reskilled at South Above (main) East Regional College (SERC) and Corriewood Private Clinic, The Gate Corriewood while passing my Level 2 and Level Lodge, Blair Lodge, Seeconnel Private Clinic 3 qualifications, I started working in Private Village, Croob Cottage Right (top then bottom) Colm Smyth “There is so much diversity and plenty Some of the dishes served at Corriewood of opportunities for us all to be creative.” Private Clinic

09 Lime & KEEPING Meringue Pie CUSTOMERS SWEET, COME WHAT MAY!

Lighter evenings, the culmination of the football season, two bank holidays and that feeling that summer is just around the corner is set Chocolate Salted to raise the spirits of the nation. Caramel Torte When it comes to food, the month holds extra significance with a slew of sensational seasonal produce arriving, plus National Vegetarian Week, British Sandwich Week, and International Tea Day all making it a fantastic opportunity for caterers to update their offering. Throw in the fact that May will, hopefully, signify the start of the long- awaited easing of restrictions across the UK and Ireland, businesses need to be prepared to hit the ground running and ensure you have the right offering to entice customers back through your doors once again.

A SLICE OF HEAVEN New Just in time, Country Range are launching two bite-sized dessert selections, each featuring classic flavour combinations and on-trend dessert formats, that are ideal for kitchens lacking the time or resource to create their own in-house. Blueberry Crumble Thinking about your customers’ needs, cost savvy consumers still want to treat themselves to small occasions of ‘edible Cheesecake indulgence’, just on a smaller scale. Also, for those consumers that are conscious of their health may be more likely to be persuaded to purchase a bite-sized treat alongside a hot beverage rather than a larger slice of cake or dessert. As well as being perfect as part of a hospitality caterers’ dessert offering, the selections are ideal for the care sector. Care caterers Marbled Chocolate can provide a small dessert slice with a hot beverage as a snack for residents during the day or utilise the selections as part of Cheesecake an afternoon tea which is a great opportunity to promote social interaction and increase the intake of fluid and essential calories.

COUNTRY RANGE MIXED DESSERT SELECTION A selection of pre-portioned small, on-trend desserts consisting of: • Blueberry Crumble Cheesecake – A crunchy crumble base topped with luxurious vanilla cheesecake, swirled with a fruity blueberry compote and finished with a buttery crumb coating (47g per portion) • Chocolate Salted Caramel Torte – A rich chocolate truffle layered with smooth salted caramel sauce and topped with an indulgent chocolate mousse and a crunchy crumb topping (46g per portion) Raspberry Ripple • Lime & Meringue Pie – Sweet pastry filled with a creamy lime custard and topped with flamed meringue (39g per portion) Cheesecake Pack Size: 3 x 10 Pre-portioned

COUNTRY RANGE CHEESECAKE SELECTION New A selection of pre-portioned small cheesecake favourites consisting of: • Lemon Cheesecake – A zesty lemon cheesecake on a crisp biscuit base topped with a lemon glaze (40g per portion) • Raspberry Ripple Cheesecake – Crisp digestive biscuit layered with creamy vanilla cheesecake rippled with a fruity raspberry sauce (40g per portion) • Marbled Chocolate Cheesecake – A creamy vanilla cheesecake on a chocolate biscuit base swirled with a rich chocolate sauce (40g per portion) Pack Size: 3 x 10 Pre-portioned Lemon Cheesecake Potato Cakes with NEW FROM COUNTRY RANGE KEEPING Smoked Salmon CUSTOMERS SWEET, COME The Summer WHAT MAY! Breakfast Opportunity While touted as the most important meal of the Chocolate Salted day, breakfast was often a meal rushed, missed or certainly down the list of importance when it came to Caramel Torte eating occasions. Thankfully, that has all changed and now there is a newfound respect and excitement around breakfast which is only going to build this summer. You can be certain that for kitchens to survive and thrive in the coming months, they will need to make the most of every dining occasion, across all day parts. Here we’ve broken down the latest consumer trends to help support you to create the perfect breakfast offer: BREAKFAST-TO-GO – A newfound love of the HEALTH – Even before the pandemic, the trend for outdoors for many, means local parks and commons will healthy living and eating was growing. This has only still be popular breakfast dining venues so make sure increased in the last year with more and more people your menu has takeaway options, smoothies and coffee looking to keep fit. Make sure you have the food and to-go. drinks to fuel and reward this health-conscious crowd. In care homes a healthy, fortified breakfast can give residents a big boost in the morning. Offering a variety “THE WHOLE RANGE IS GREAT TO USE, SO IT’S of drink options such as our Summer Fruit Smoothie DIFFICULT TO PICK A PARTICULAR FAVOURITE, BUT made with Country Range Frozen Summer Fruits as I’D PROBABLY GO FOR THE COUNTRY RANGE BAKED well as a breakfast food dish can help to increase BEANS. WE HAVE TRIED MANY ALTERNATIVES BUT intake of essential vitamins, fluid and calories. THESE HAVE ALWAYS COME UP THE BEST” - SCHOOL, EAST YORKSHIRE

THEMED BREAKFASTS – Go the extra mile and run Marbled Chocolate some themed breakfasts in the month of May, as there Cheesecake are plenty of occasions coming up. Think bottomless brunches or breakfast’s for the bank holiday weekends, a mexican inspired breakfast or brunch for Cinco de Mayo, or even a sport or charity related breakfast event.

GO GLOBAL – People are desperate for sea, sand, surf and serene scenery abroad so cater for these Summer Fruit Smoothie whims by showcasing some classic international twists on breakfasts. Consider using global inspired flavours and formats in both a sweet and savoury option. For INDULGE – This summer will be dominated by a savoury option our Baked Mexican Egg recipe uses reconnecting with friends, family and loved ones. With Country Range Medium Free Range Eggs, Country many opting for breakfast or brunch, instead of the Range Tomato and Basil Sauce and a variety of the big Sunday roast or night time drinks, there is a great Country Range herbs and spices. For a sweet option opportunity for kitchens to pull out all of the stops. Mix recreate our indulgent Bombay Spiced French Toast it up with some savoury and sweet specials such as recipe which includes the Country Range Natural our Yogurt Pancakes or Potato Cakes with Smoked Yoghurt, Country Range Coconut Milk and Country Salmon and Cream Cheese recipes. Range Medium Free Range Eggs.

To find out more information about the products “I’M A BIG FAN OF THE COUNTRY RANGE MAPLE and recipe inspiration detailed in this article AND AGAVE SYRUP ON PORRIDGE, WE ALSO SERVE please visit www.countryrange.co.uk IT WITH OUR AMERICAN-STYLE PANCAKES AND BACON” - CATERING OPERATION, EXETER

Spiced Bombay Style French Toast’ Lemon Cheesecake 11 premierfoodservice.co.uk @PremierFood_FS HOSPITALITY

ThisGourmet year offers a huge SO HOW CAN YOU MAKE grillingBarbecues have come a long flavour. Another opportunity to capitalise THE MOST OF BARBECUING? way from burnt sausages in option is “salt on barbecuing with the a bap covered in ketchup. bath sardines” – Barbecues are all about theatre “It’s more gastro grilling now sprinkle sardines opening of beer gardens so the more visual you can make and outdoor dining areas. with more exotic fare such as with sea salt, it, the better, as it draws people swordfish and oysters. Oysters wrap in foil and As a result of lockdown and the in. Brian recommends that the are easy to prepare – shuck the put on the grill. pandemic, people are used to barbecue grill, whether charcoal oyster and stick it on the grill, add Vegetarian or being outdoors. National BBQ or gas-fired, should be the focal marinade or a splash of tabasco,” vegan options are in Week, which celebrates its 25th point of the alfresco cooking he says. anniversary from 2nd to 11th July, station. “Consider getting a couple demand too in line with raises further awareness for of ‘smokers’ for smoking meat Burgers remain a firm favourite, the continuing trend towards barbecues with its week-long and fish, as well as an outdoor but be creative; Brian’s signature meat-free meals. Brian’s calendar of events, offering pizza oven,” he says. “Have the dish the Best Ever Burger has suggestions include asparagus layers of halloumi, blue cheese, drizzled with truffle olive oil another push for the market. grill at the centre with the smokers and pizza oven as an “add on” – pancetta, avocado, onions, and chargrilled peppers with Brian George, creator of National this will create additional interest.” peppers, chillies, a burger patty Parmesan or vegan cheese. BBQ Week, who is known as The and mayo in a brioche bun. “Grilling fruit is another idea. It’s a matter of choice whether Chargrill a whole pineapple, Grill Master says “As a result of Fish has come into its you opt for a charcoal or for example – no need the pandemic, people’s mind-sets own with tuna, shark and gas-fired grill. “Each chef will for foil.” have changed - outdoor dining have their own preference,” swordfish which can be put is here to stay. This year is the Brian says. “Charcoal can straight onto the grill. “Fish Marinating barbecue food biggest opportunity that the create more theatre cooks quickly – make is important as it will not trade has been presented with whereas a gas grill sure it’s well-oiled only give it an aromatic for years. Businesses can take works well for larger with rapeseed oil flavour, but also ensure it advantage of alfresco dining numbers and is which doesn’t burn is less likely to dry out when and the “pent up demand” – more controllable.” as quickly as olive cooked. Brian advises marinating people have been shut in their oil,” says Brian. food in a sealed plastic bag and homes and want to get out.” He points out that placing in the fridge. “Leave fish although Seabass can be for 30 minutes, meat an hour restrictions placed in foil with and chicken 90 minutes so that may have salt, which helps the marinade is really been eased, to retain the moisture absorbed.” customers in the fish and may still feel exaggerate the www.nationalbbqweek.info apprehensive, premierfoodservice.co.uk so suggests @PremierFood_FS distancing tables Barbecues have come a long way from 2m apart – if you have the space. burnt sausages in a bap covered in ketchup.

13 HEALTH & WELFARE

CateringCatering forfor

Cateringresidentsresidents for residents with dementia in withwithQUESTION TIME dementiadementia When a resident with dementia first MIX UP THE MENU care homes needs careful planning. People Most care homes have a weekly with dementia have more complexities arrives at a care home, it is vital to glean information from the family menu with key choices which which make eating and drinking more run for three or six months. It difficult independently, so it is essential they about what food they like, as well as asking the resident key questions. is seasonal taking into account are offered food that they not only enjoy residents’ likes and needs. eating but also benefits them nutritionally. Sophie says “Questions can include ‘After you were ill, what was the food Sophie says “In addition we Sue Cawthray, National Chair of the National you craved, have what’s called an “always Association of Care Catering (NACC) says “Dementia what foods helped available” menu. If it’s a roast creates an ever-present barrier to eating well for nurse you back dinner on the set menu, but the many reasons – from a person not understanding that to health?’.” resident prefers a salad, they it’s breakfast, lunch or dinner time, to not recognising can order it from this menu.” some foods or having difficulties with fine motor skills. Popular dishes include cottage It is therefore imperative that chefs and catering teams FEEDBACK pie, beef bourguignon, lamb understand the individual needs of each resident living hotpot, salmon with tomato with dementia and are agile and creative in the LOOP Tasting sessions cream sauce and for approach to food and mealtimes.” are a good idea to vegetarians, ‘shepherdless’ We’ve spoken to Sophie Murray, Nutrition and get residents’ pie with lentils and vegetarian Hydration Ambassador, NACC and Head of Nutrition feedback. “There gravy or nut roast. Fruit based & Hydration at Sunrise Senior Living (a group of may be residents sponges are a hit, as well as 45 care homes) who shared with us various elements from four decades mousse and ice cream. of their approach to catering for their residents from their 60s to 100s so you have with dementia. to cater for different tastes.” “It is imperative that chefs and catering teams understand the individual needs of each resident living with dementia”

stiritupmagazine.co.uk 14

TH DEMENTIA ACTION Keeping WEEK MONDAY 17 MEAL-TIMES MAY TORD SUNDAY 23 MAY flexible Dementia Action Week At Heath Lodge residential care home is organised by charity in Harrogate, Yorkshire, run by Harrogate Alzheimer’s Society to Neighbours, 40% of the 28 residents raise awareness for have dementia. the condition. Stephen Wilkins, Hospitality Manager, Harrogate Neighbours, says “We find out about the person’s background, their history and understand their level of dementia. Every resident has a profile provided by the family or local authority. We complete a food evaluation form with likes, dislikes, allergies SUITABLE SETTING and so on. We look at their past life, where It’s important the dining area has they worked, lived, occupation so we build a relaxed atmosphere with the table a picture of the person. We work closely with laid out properly, pictures on the the care staff and have regular meetings to walls and so on. Crucially, the dining raise any concerns.” experience needs to be without distractions. “Service needs to All food is cooked fresh daily by the catering be co-ordinated with no washing team. The set times for meals are very up going on. You need to find out flexible and service is not rushed. Stephen’s what each resident prefers- advice for menus is to make portions small, sometimes they don’t bite-sized, appetising and accessible, “as want a carer anything too big can put the resident off sat next the meal.” to them and prefer Pies, roast dinners, sausages, fish and chips, to sit with other corned beef hash are all popular. “We build residents,” a profile of the nutritional elements to make Sophie says. sure the meal is balanced,” he adds. “We celebrate days such as Shrove Tuesday, National Pie Week and special events during the year associated with food such as VE Day and St Patrick’s Day.”

EVENTFUL FEAST YOUR EYES There are also areas where residents can The key at meal-times is Running themed events work well. enjoy snacks such as pâté on toast, cheese to make the food visual by For example, during Wimbledon and biscuits, small pieces of cake, mini fruit showing them a plate of food. residents with dementia Week Sophie’s team serve and finger sandwiches. residents with dementia “Picture menus work as well,” strawberries and cream. says Sophie. “So at breakfast At meal-times residents are encouraged to Involving residents in aspects of they can be shown a cooked sit together where possible with care staff. cookery keeps them stimulated breakfast or a bowl of cooked “We serve food on a tray so they can see and interested in food. Baking is porridge and asked to make the food.” a great activity with several steps a choice. Then the server gives for people to be involved in. them a fresh plate of food.” To help residents recognise which meal they The Alzheimer’s Society are having and to encourage their appetite, is holding its annual Stephen says they use “prompts” and by that fundraising he means verbal prompts, pictures of food Cupcake Day or a trolley laid with appetising dishes. on Thursday 17th June to www.hnha.co.uk encourage baking.

STIMULATE THE SEASONS Loss of appetite is a common difficulty, so an effective way to encourage residents to eat is to stimulate the sense of smell. Sophie says “Bread machines, toasters, waffle machines, popcorn machines all emit delicious aromas and can be used in front of residents.”

To find out more information about the NACC please visit www.thenacc.co.uk

15 Kellogg's Care Home Magazine Advert Feb 21 FINAL.pdf 1 25/02/2021 17:30

25 Kellogg's Care Home Magazine Advert Feb 21 FINAL.pdf 1 25/02/2021 17:30

EDUCATION

The aim of charity Chefs Nicole Pisani, co-founder and different ingredients. You need a school “and that I was making a in Schools is to improve Executive Chef says “We believe to put children at the centre. Their difference. I wanted to serve food ChefsChefsschool food is vitally inimportantin to experienceSchoolsSchools of food at school sets that was made with love and from the health of children by transforming school meals a child’s education. Our mission them up for life. If a child is carrying scratch and that everyone would and food education. The is to encourage and enable schools a tray with their main meal and want to eat. I also had a better work/ across the country to serve great, dessert and can’t carry it properly, life balance.” charity, which started creative school food that doesn’t in 2018, does this by the ice cream may slip into the Her first job was to retrain the school just fill them up, but feeds their peas and this makes them cry. recruiting chefs to work imagination too. Any school can cooks using the restaurant brigade It might put them off ice cream system, so sections were introduced in schools or by training use our service. They tell us what or peas for life.” existing catering staff. their vision is and we’ll help them and job descriptions were changed In 2014, Nicole hit the headlines into head chef, sous chef, chefs Currently, Chefs in Schools works achieve it, whether it’s having when she took over the school di parti, kitchen porter and so on. with 80 schools in London and a farm or alfresco eating.” kitchen at Gayhurst Community plans to expand into other areas “Staff who came into the kitchen Nicole sees the dining room as School in London’s Hackney. Prior of the country. an extension of the classroom. to serve the food felt disconnected, to this, she was head chef at the “It’s all about getting children so we all started prepping and acclaimed Nopi restaurant in London. excited about food and making serving together so they would While writing the School Food Plan sure they are encouraged to try feel part of the team,” she says. with a colleague, Henry Dimbleby (a governor at his children’s state Gayhurst Community School primary Gayhurst Community School) became the model for Chefs In posted a tweet asking if anyone Schools, formed by Henry Dimbleby, would be interested in taking over Nicole Pisani and Louise Nichols, the school kitchen. “I decided to executive head teacher of the Leap apply as my body was telling me Federation of Schools, which to slow down,” she says. “I didn’t includes Gayhurst. It is backed by know about school meals as I was some of the country’s leading food brought up in Malta and we used influencers such as Prue Leith and Yotam Ottolenghi. to go home for lunch.” In a collaboration between Chefs From her first day at Gayhurst, in Schools and Gayhurst, Nicole Nicole realised how meaningful and Louise set up Hackney and rewarding it was to work in School of Food. Nicole says “The concept is that a child can pull up Above (main) a carrot from the school’s gardens, Chef making fresh bread cook and eat it on the same day.” Left (Clockwise) Described as a “field to fork” cooking Barwood School meal school, it trains school chefs and Woodman Stern School meal offers food education to children JB the Chef School meal and communities in Hackney. Woodman Stern School meal www.chefsinschool.org.uk

CATEGORY FOCUS

How do you like your eggs inthe morning Whether you are a hotel, care caterer, ? café or cost-sector caterer breakfast or brunch will most likely be an important part of your business – in fact it has become A brunch selection, including vegan so significant, pubs and restaurants are expanding their menus in a bid to secure waffles with fresh fruit and poached egg a share of a consumer market that is estimated to be worth over £7.3 billion. on a bed of salad From hot breakfast rolls to light bites, ramen noodles, sweet treats and boozy brunches, there has never been so much choice tempting us out of our homes every day of the week, providing opportunities to catch up with friends, find some quiet time to ourselves or simply fuel up to help us face the day ahead.

OUT OF HOME TRENDS Prior to the recent pandemic, it was estimated that 35 million adults in the UK and 17% of consumers in Ireland ate breakfast out-of-home every year with the demand for breakfast and brunch being twice as strong amongst millennials than any other consumer group. While weekend trade has been a significant contributor to growth in this market (almost 50% of adults surveyed in the UK stated that they go out for breakfast as a weekend treat), a 15% rise in the number of people working more than 48 hours a week has driven weekday demand. Breakfast at home is often one of the most sacrificed meals when time is scarce and as such, 1 in 3 consumers who skip breakfast at home are opting for grab- and-go solutions as part of their daily commute.

24-35 YEAR OLDS ARE MOST LIKELY TO HAVE BREAKFAST OUT-OF-HOME MULTIPLE TIMES A WEEK2

19 CATEGORY FOCUS

Fruit pots and cereals in a bag are great grab- and-go options which meet the needs of a INDULGENCE IS NOT ONLY LIMITED broad range of dietary requirements, but try TO SWEET TREATS, IT CAN ALSO TAKE branching out a little, adding bircher muesli with stewed fruit, protein bars or overnight oats THE FORM OF ALCOHOLIC BEVERAGES to your menu. “Overnight oats are a fantastic SERVED AS PART OF A BOTTOMLESS breakfast option for those working across the cost-sector. Where calorie intake is an essential CELEBRATORY BRUNCH consideration – chefs can simply switch from Philadelphia Light to Philadelphia Original The top four breakfast items have rarely changed for residents to benefit from its excellent over the years, with pastries topping the bill as fortification properties” comments Gareth firm favourites “Over the past five years our sales O’Hara, Philadelphia Professional Healthcare of fresh and frozen viennoiserie have increased Chef Ambassador. by +30%” comments Stéphanie Brillouet, Marketing Director, Délifrance. However, this Adding vegan dishes to a breakfast or brunch doesn’t mean to say that consumers are not menu is quick and easy, using vegan friendly willing to branch out. Global foods currently yoghurt, oat, cashew, almond or coconut milk influencing dinner and lunchtime menus are now and for hot options, vegan sausages and beans appearing on breakfast and brunch menus too, or avocado on toast. However just because it Smoked ham and with dishes such as Shakshuka, Turkish poached is vegan, does not mean it is healthy as Luxey eggs or Southern style biscuits and gravy Dayanandan, Head of Wellness & Nutrition at egg bruschetta becoming popular choices. RA Group notes; “Vegan options are usually considered to be healthier, but they can be high A HEALTHY START TO THE DAY in fat, sugar and salt so carefully consider the Still considered one of the most important ingredients you use and the overall nutritional meals of the day, it is not surprising that profile of the recipe. Be mindful of the sugar consumers are keen to have a healthy content in items such as smoothies as it can breakfast. Porridge remains one of the go-to often creep up when using fruit and juices options for operators in every sector due to its which impact blood glucose levels.” versatility. Whether topped with fruit, nuts or a touch of honey, it provides a fibre rich source of INDULGENT TREATS carbohydrates to fuel our bodies, support gut Breakfast and brunch is not just about eating health and helps us feel fuller for longer. healthily, it is also seen as a luxurious treat. “As a society, we’re more health conscious than ever, but ‘good behaviour’ with eating and exercise often leaves people feeling like they deserve a 41% OF treat. On the flip side, those less interested in leading CONSUMERS DEEM a healthy lifestyle often A GOOD COFFEE use indulgent food as OFFER ESSENTIAL easy gratification. It just FOR A VENUE TO BE goes to show that there’s CONSIDERED ‘GOOD’, always going to be a FOLLOWED BY A VEGAN place for more indulgent (15%) AND GLUTEN FREE options, no matter who (11%) SELECTION3 your customers are” says Bee Farrell, Culinary Anthropologist.

Adding a little sweetness to your Fresh berries menu by way of pancakes, waffles or pain au chocolat will give your business broader and yoghurt, & smoked appeal “Once seen as exclusively an after- dinner treat, sweeter choices have become salmon breakfast much more inclusive with consumers choosing more indulgent items across the whole day” stack comments Anna Sentance, Gourmet Marketing Manager, Callebaut UK and Ireland.

Although breakfast menus clearly feature some well loved favourites, when it comes to brunch, operators can throw the rule book out of the window and get creative with dishes that are more akin to lunch and attract a diverse population. Whichever route you choose, your level of success will be dependent upon the quality of your ingredients, breadth of selection and your ability to meet the needs of an increasingly demanding consumer.

1 UK survey of adults 2007-2017 2 Délifrance Beyond Breakfast and Brunch Insight Report 3 Délifrance Beyond Breakfast and Brunch Insight Report stiritupmagazine.co.uk 20 Scrambled egg, pancetta and fresh greens on a seeded bagel

ETHNIC INFLUENCES ARE ON TREND, WITH CONSUMERS MOST WANTING TO SEE:

Nordic Mediterranean (4.5%) (15%) Middle Eastern (8%) South American (6%)

Feeding young minds With many schools operating breakfast clubs and universities featuring on-campus cafés, breakfast in the education sector is an important consideration. Quick and easy options of fruit, cereal and bagels are great staples, although keeping abreast of food trends will help encourage engagement amongst younger consumers. Category blurring for breakfast is one such trend that is worthwhile investigating, including dishes such as smoothie bowls, drinkable oats and popcorn muesli.

“Popcorn is a great way to add wholegrains into the diet” explains Luxey Dayanandan, Head of Wellness & Nutrition at RA Group, “experiment with flavours, perhaps a little cinnamon or paprika. Oatcakes with sliced tomatoes or some easy home bakes using dried fruit, oats, seeds and low fat spread to make flapjacks or berry balls can be a great way to get more fruit into children’s diets and will help provide valuable vitamins and minerals outside of main meals to fuel them through the afternoon.”

In the higher education sector, think about what influences purchasing decisions, introducing drinks such as kombucha which is currently popular amongst younger, health aware consumers or increasing the variety of vegan dishes on your menu. This sector is the most convenience oriented and will be price sensitive, so meal deals with grab-and-go options will be key to drive sales. PROFESSIONAL CATERING MADE EASY

✔ VERSATILE Multiple uses – a staple for any kitchen. Use straight from the jar, hot or cold! ✔ RELIABLE Trusted brands that help to deliver quality meals… every time! ✔ FREE FROM Suitable for gluten free and vegetarian diets. No artificial colours, flavours or preservatives. Meets UK 2017 salt target. GMO free / no added MSG.

For more versatile recipe ideas, More recipes designed to help you save time online at visit www.aimiafoods.com aimiafoods.com

For more information please contact Aimia Foods Ltd customer service on 01942 408600 or email [email protected]

Aimia Foods Ltd, the sole distributor for ®/™ Registered Trademark. ©Mars, Incorporated 2020 Mars Foodservice products in the UK ADVICE FROM THE EXPERTS

TH NATIONALTH-16 VEGETARIAN MAY 2021 WEEK 10

Plant-basedSam • THINK ABOUT STRUCTURING • MAKE SURE YOUR profits• ENSURE THAT VEGGIE/ Platt, VEGGIE/VEGAN OPTIONS IN VEGGIE/VEGAN VEGAN OPTIONS manager JUST THE SAME WAY AS OPTIONS ARE INCLUDING of the Vegetarian Society MEAT DISHES - “Where’s JUST AS DESSERTS ARE Cookery School the protein? Where are the ENJOYABLE CLEARLY MARKED carbs? Where are the vegetables? and satisfying ON YOUR MENU. It will National Vegetarian Where’s the flavour?” as the non-veggie speed up the order Week is organised by the dishes. A plain process if veggies/vegans Vegetarian Society to • DON’T OVERDO THE CHEESE. green salad can don’t have to ask if dishes highlight the versatility Not every veggie dish needs it. be tasty but on its are suitable for them. of vegetarian food and If cheese is an ingredient in own it doesn’t make a • RUN A PROMOTIONAL OFFER encourage consumers and your veggie starters, avoid it in great dining experience. celebrities to try vegetarian your main courses and vice DURING THE SPECIAL WEEK which can be featured on the food for a week through its versa. Try other ways to add • BE AWARE OF NON-VEGGIE National Vegetarian Week Veggie 123 initiative. protein in a dish; pulses and ‘HIDDEN INGREDIENTS’. There grains, tofu, nuts, are ingredients that may appear website, social media and This presents a great opportunity seeds, and to be veggie but in fact aren’t. the Veggie 123 kit, for you to show off veggie and tempeh all have For example, Worcestershire available digitally to vegan products and capitalise on great protein sauce contains anchovies and participants. For more this awareness campaign. content – and many French and Italian details, are tasty too. cheeses are not vegetarian download the It isn’t unusual for the vegetarians such as parmesan, but there business kit in a group of family or friends to • EXPERIMENT WITH FLAVOURS are vegetarian alternatives. from the website. have a big say in where the whole AND COOKING METHODS. For Make sure you label vegetarian group will choose to eat. By example, try combining different cheese as veggie on your menus. offering creative veggie/vegan vegetables in one dish. Cook Certain beers and wines have choices on menus you are not them in various ways too non-veggie ingredients, but only meeting customer demand, – mashing, roasting, marinating, veggie options are available. but also increasing the likelihood steaming, frying and sous vide of return business. them. The Vegetarian Society • EDUCATE YOUR STAFF. website has a wealth of recipe It is so important that ideas such as Vegan Fish and your customers can access How can you make Chips, The Hairy Bikers’ Veggie the correct information. Burgers, Tofu Rogan Josh with Ensure that staff know the most of National Chilli Rice, ‘Not That Naughty the basics of vegetarian Burger’ with Frisbee Fries or and vegan diets and which Vegetarian Week? Bangers and Garlic Herby items on your menu are Mash with Onion Gravy. suitable or adaptable. • WHEN CREATING YOUR MENU, DON’T LEAVE THE VEGGIE DISHES TILL LAST. FREE RESOURCES AND PUBLICITY If you’re a meat-eater, Don’t forget that you can download free resources via the National you may need more thought Vegetarian Week website. Share your favourite vegetarian recipes, and ingenuity to design veggie events or offers on social media using #NationalVegetarianWeek. and vegan dishes, don’t leave it www.nationalvegetarianweek.org until the creative juices run dry.

23 Portioned to perfection For great tasting sauces your customers will love now on promo!

@KraftHeinzFSUK

*Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016 THE GREEN GAUGE

OUR 5 TOP TIPS FOR HEALTHY, CLIMATE FRIENDLY MENUS:

Reduce ultra-processed foods on menus Research associates ultra-processed foods1 with obesity, cancer, type-2 diabetes Portioned Is your menu 1 and cardiovascular disease. These foods also typically have a much higher environmental footprint than fresh, whole foods. You can read more about this in the Soil Association’s friendly? Ultra Processed Foods report. Use less but better meat climate is a big challenge. Caterers are grappling COVID-19 has been a destructive Many chefs have reduced meat on their force across the catering industry. with complex and often contrasting 2 menus by introducing meat free days Yet there is a silver lining. Caterers technical information, whilst or lowering the meat content in perfection at the same time striving to recipes. By saving money on quantity, to are reducing costs, improving employee wellbeing, and increasing meet bigger targets with chefs can purchase higher welfare meal uptake by putting climate, smaller budgets. produce such as organic or free range. nature and health at the forefront WHAT’S GOOD FOR HEALTH IS GOOD Use less or better palm oil of their business. FOR THE PLANET Keep your palm oil products to a minimum For great tasting sauces Clare Clark, Senior Business & Product Recognising that climate, nature and health or,3 where necessary to use palm oil, use are interlinked is vital to understanding how Development Manager, Food for Life Served Roundtable on Sustainable Palm Oil (RSPO) to make your business greener. What’s good Here, a Soil Association programme, shares certified palm oil. your customers her 5 top tips for healthier, climate friendly for health is usually good for the planet. menus and explains why this can help your Food for Life works with caterers to sift Make a food waste reduction plan business thrive through the ‘greenwash’ - to establish what One third of all food produced is thrown catering for human and environmental health in the bin – then we have to pay someone will love MOUNTING PRESSURE 4 looks like for kitchen practice, procurement to dispose of it. To ensure the fresh, healthy In a competitive market, caterers need and plates. meals you serve are being eaten, measure to demonstrate their ability to deliver high your food waste. quality food safely. We’re now seeing A GREEN RECOVERY increasing customer demand for healthy A green recovery from COVID-19 is best Introduce more whole food food with a low environmental footprint. for people, the planet and the resurgence Increasing whole foods is great now on promo! of the catering industry. Caterers are under mounting pressure for5 health and for the planet. These to know their stuff when it comes to crucial The great news is you don’t have to become foods generally aren’t as processed topics from palm oil, to single use plastics, specialists – there is help available to and are likely to require less energy animal welfare and climate change. This caterers of all sizes. overall. Switch white rice for brown, use wholegrain pasta, pulses and different grains and lots of fresh fruit and vegetables. Stir it up readers can book a free appointment with one of the Soil Association’s sustainable catering experts. Visit foodforlife.org.uk/stiritup or contact Clare 1 Elizabeth, L., Machado, P., Zinöcker, M., Baker, P., & Lawrence, M. @KraftHeinzFSUK directly on [email protected] (2020). Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients, 12(7), 1955. https://doi.org/10.3390/nu12071955 *Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016 25 SHAPINGSHAPINGUPUP

Tapping into the health-conscious consumer Superfoods were the superheroes of the early 2000’s and since then the health food market has exploded, exposing consumers to juice bars, the introduction of protein snacks in cafés and the growth of healthy fast-food retailers such as Leon. Recent KAM Media research indicates that consumers are now looking for pubs, bars and restaurants to cater for this evolving trend with 43% wanting to see lower sugar options, 41% wanting lower salt content and 1 in 5 would like to see meals fortified with protein and fibre. With every consumer offering a very different opinion on what they perceive as healthy, how can operators start to break into Vegan Falafel Bowl with this market? We spoke to chefs, nutritionists and operators in hummus, sweet potato, the industry to learn more about the many ways healthier dishes spinach and almonds can be introduced to menus across each sector of the foodservice marketplace. MELTING POT

IAN HUMAN ZOE DAVIES JAMES BIRCH Head of Culinary, Nutritionist, Action Business Development Ways to be Well on Salt Chef, Unilever At Ways to Be Well, our Many consumers are now Foodsolutions plant-forward and nutritionally looking for options that are Eating Healthy is not just designed menus are packed lower in fat, salt, sugar and about taste. Our choice of with fresh, seasonal produce that promote calories. With the options currently available what we cook as chefs for our customers gut, brain and heart health and are available this is very hard, so making our food can have a really positive impact beyond at participating restaurants across the environment a healthier, more accessible the plate. Knorr Future 50 ingredients country. We focus on a variety of different one is a much-needed priority. Simple are a great starting point. plant-based food sources such as beans, measures can include: providing clear This list of Future 50 Foods, consists lentils, nuts, seeds (chia, camelina, sunflower, nutrition labelling on menus, promoting of various varieties of vegetables, grains, pumpkin) to create dishes such as spicy lower salt, fat and sugar food options as the cereals, seeds, legumes and nuts from bean shakshuka that are good sources of default option, including more whole-grains across the globe, that contribute to more protein, fibre and full of good fats. We are and vegetables into dishes, adding less salt resilient and sustainable food systems also experimenting with fermented foods when cooking or using lower/reduced salt with greater biodiversity and less waste. such as sourdough bread and kimchi that can ingredients and opting for less indulgent Chefs can be a key part of this and really help support a healthy gut and adds unique side dishes, sugary drinks and desserts help to drive this action. Focusing on creating flavours and textures such as our Smoked on menus will play a vital role in shaping those super healthy dishes, such as a Mackerel with Kimchi and Apple sandwich. the food choices we make. delicious Fresh Corn Polenta with Soy, Parsley Root, Walnut and Kale Pesto, which are DR AAMER KHAN JUGGY SIDHU healthy for the planet and taste fantastic too. Author and Founder, Nutritionist Other menu ideas perfect for your summer UP Harley Street Skin UP Building in gut friendly menu are found in the KNORR future 50 When it comes to meal foods doesn’t need to be foods cookbook. Such as tofu and black staples, we want to make too difficult and with a little bean tacos, quinotto (risotto made with sure our fish, poultry and strategic thinking you can quinoa, beetroot tops), orange tomato meat come from healthy livestock sources. add a vegan friendly dish to your menu that gazpacho, Bombay sweet potato rolls So think organic and grass-fed for your packs a powerful protein punch! In practical with red cabbage koshimbar. meat and fish sourced from the sea and terms, adding kimchi to your repertoire Please see www.ufs.com for lots more natural rivers. Customers will know the using cabbage, radishes, ginger, garlic and information. difference because of how much tastier spices will give you a functional addition to fresh produce is. But what to serve most dishes, either to the side of a dish, over alongside the fish, poultry and meat? the top of a grain bowl, to flavour or braise In-season vegetables are a must as they meats or even to be used as the base to haven’t been in cold-storage for lengthy a pasta sauce! amounts of time, dishes such as creamy You can also try adding tempeh to your sweet potato and parsnip mash or vegetable menu as a great meat substitute. Tempeh patties would make great healthy options. covers a few bases, it is a high protein Magnesium is essential for the absorption vegan alternative to meat and is derived of calcium, as well as for keeping blood from probiotic filled soy, which means you pressure in check, and both are crucial are not only catering to the vegan market to the body’s function. Foods rich in both but the health conscious too! are sardines, white beans, kidney beans, sesame seeds, greens such as cabbage, GARETH O’HARA kale and broccoli, almonds and goat cheese. Healthcare Chef Ambassador, Philadelphia Professional SIMON SOLWAY Delicious, seasonal soups UK and IRE OOH and are a fantastic option for chefs Retail Country Manager, working in the healthcare sector. Gold&Green® Foods Warm and comforting they’re a great way of Switching from meat to a packing in extra nutrients and also work well plant-based alternative is for patients who struggle with swallowing. an easy way to upgrade your menus and Honey Roast Squash, Philly and Red boost nutrition. The plant-based market Pepper Soup has a lovely creamy taste was already in growth but following and importantly, can be easily adapted to the events of 2020 demand went into suit residents’ needs. Try leaving on carrot overdrive – pushing the market to grow a skins for even more essential dietary fibre, further +243%! Consumers are increasingly swapping in seasonal veg to improve cost aware of what’s in their food so Pulled savings and to enhance fortification simply Oats® by Gold&Green Foods has made add more Philly into the mix. this easy for operators, containing only five ingredients which are 100% natural, Left (main) no soy and offer more protein than beef Vegan Falafel Bowl with hummus, and chicken. Start by flipping meaty sweet potato, spinach and almonds favourites such as Bolognese or Chilli Con Carne on your menu with Pulled Oats® Right Kimchi cabbage and radish salad and wow your diners.

27 Made with real milk Just add hot water Source of Calcium, Protein and Vitamins A & D

www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice ON THE RANGE

Made with real milk Just add hot water Source of Calcium, Protein and Vitamins A & D Dill Cured The Wychwood Inn is an award-winning, family run Cotswold restaurant, hotel and pub located in the CHARGRILLED CUCUMBER, PICKLED PEARL picturesque village of Shipton- ONIONS, DILL AIOLI & SESAME SEED under-Wychwood, Oxfordshire. MackerelSERVES 4 Known simply as ‘Shipton’ by locals, this small village sits on the edge INGREDIENTS METHOD of the Cotswolds, a national Area of Outstanding Natural Beauty. Dill Cured Mackerel 1. For the mackerel – blitz all ingredients The kitchen is the domain of head together and cover the mackerel. Leave for 2 • 4 Country Range Juniper Berries chef Joe McCarthy, who has been hours, wash off and pay dry. in charge of a small team in the kitchen • 4 mackerel fillets 2. For the dill oil – warm the oil with two bunches for the past 6 years. • ½ bunch dill of dill to 50°C. Blitz and strain the mixture before Joe undertook his apprenticeship at the • 50g caster sugar covering the mackerel fillets with 200ml of the Lords of the Manor in Upper Slaughter, oil and leave until ready to serve. • 50g rock salt while training at Gloucestershire College 3. For the chargrilled cucumber – cut the in Cheltenham. He went on to gain • Lemon peel of ½ lemon cucumber in to 4 pieces, evenly trim the experience at a number of restaurants Dill Oil edges then lightly salt and leave for 15 minutes. around the Cotswolds before settling Chargrill evenly for 30 seconds on each side at the Wychwood Inn, where he has • 700ml Country Range Vegetable Oil then refrigerate until required. been central to their success. • 2 bunches of dill 4. For the pickled pearl onions – pickle the pearl “I have the trust of the bosses and Pickled Pearl Onions onions in a mixture created from the rest of the ingredients for 3 hours. completely free reign in the kitchen, • 2 Country Range Juniper Berries, crushed which is a dream for any chef, especially 5. For the dill aioli – mix all of your ingredients • 40ml Country Range White Wine Vinegar when you’re lucky enough to be together in a bowl except the oil. Slowly pour surrounded some of the best produce • 200g pearl onions the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency. in the UK. Whether it’s classic pub • 15g sugar fayre or fine dining, I get a real buzz 6. To serve – take the chargrilled cucumber out • 15g dill off surprising diners with innovative of the fridge, bring back to room temperature combinations and twists using the • 5 kombu (kelp) and then add to the plate. Top with the pickled best seasonal ingredients.” pearl onions. Add your marinated mackerel fillet Dill Aioli to the side. Add a generous amount of the Dill Aioli “This dish has been a favourite • 3 Country Range Medium Free Range to the plate and dress with oyster leaves and wherever I have been. It has a few Egg, yolks toasted sesame teams. Serve with fresh bread. different stages to it but it is simple to put together and beautifully refined, • 2tsp Country Range Dijon Mustard with the key ingredients and flavours • 1tbsp Country Range Garlic Purée lifted to magnificence.” • 500ml dill oil • 1tsp table salt To Serve • Country Range Sesame Seeds, toasted • Chargrilled cucumber www.premierfoodservice.co.uk • Oyster leaves • Fresh bread @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice JOE MCCARTHY 29 For those who have doubts about their career and are hesitant about making a change, chef Elizabeth Haigh’s meteoric rise proves that it can pay to be brave. Four years into an architect course at the age of 21, Elizabeth ditched it in for a career in the kitchen. Ten years later, Elizabeth is now one of London’s most talked about chefs with her Mei Mei restaurant in Borough Market launching in 2019, appearances on Saturday Kitchen following, and her first recipe book – Makan - out in May. We spoke to Elizabeth ahead of the big hospitality reopening.

Where does your love of food come from? I was born in Singapore and moved to the UK when I was a baby so it’s really my mother’s Singaporean heritage that is central to my love of food. Food and cooking are ingrained in the blood of all Singaporeans so my mother would cook fresh South East Asian food six nights a week for us as kids in Maidenhead. With holidays often spent back in Singapore with our big family, food was central to everything and I was always trying new ingredients, dishes and flavours.

How did your career in food begin? I can’t remember it ever being an option for me to start a career in food. It was all about getting exams, qualifications and going to university. While studying architecture at university, I just realised there was something missing. It wasn’t that I didn’t like my course or the subject but my fire just wasn’t burning. I was spending pretty much all of my student loan and all of my time in my university flat kitchen so when a friend dared me to enter MasterChef, I jumped at it and thankfully it went well.

How was it making the shift from MasterChef to a professional kitchen? Following MasterChef, I realised I had found my passion but I didn’t really know much about getting into the industry. I started to write letters to a selection of top restaurants and chefs but I didn’t realise how easy it was to get started. I was literally working within a week and getting my first real taste of the gruelling hours, the work and the life in a professional kitchen. I ElizabethHAIGH started at the bottom, working five days a week learning the basics, with my two days off spent at Westminster Kingsway where I was getting my qualifications. I did this for about three years which was a lot of hard graft but it was extremely rewarding.

What was next? After receiving my qualifications, I concentrated on building up my experience with long periods working at Bubbledogs, The Kitchen Table and eventually for Neil Rankin at the Smokehouse. stiritupmagazine.co.uk 30 LEADING LIGHTS

It was here that I really learnt the importance of building my profile as a chef, running events Aubergine and Pork Mince Stir-fry and pop ups, and it obviously worked as I was soon poached to be head chef at Pidgin in Hackney. This was completely different to anything I had done and while the role gave me INGREDIENTS SERVES so much more creative freedom and control, it 4 4tbsp cooking oil (This is known as ‘velvetting’, to make was also extremely challenging. Winning the the sauce rich with a velvet-like texture.) Michelin star in 2016 made it all worthwhile 400g minced pork though and it was during this time that I learnt a 1 aubergine, cut into 5cm batons 4. When the sauce has thickened, it’s ready lot about what sort of chef I wanted to become 150ml water (approx.) to serve, garnished with the remaining and was glad I made the decision to move on. 1tsp cornflour, mixed with a little coriander leaves. water to make a slurry Tell us about Mei Mei? 1tsp white wine vinegar The idea really came about when my husband ½ tsp toasted sesame oil asked me where you could buy some good Hainanese Chicken Rice and I struggled to give For the sauce him an answer. Thinking about it more, I realised 3tbsp chicken stock that the Singaporean food I was brought up on 1 teaspoon miso paste was very under-represented in London. The 2 garlic cloves, finely chopped food halls and hawker culture in Singapore dominates with a real community feel and this ¼ fresh red chilli, finely sliced (add is what we wanted to recreate. The menu is more if preferred) very personal showcasing my mother and wider 10 sprigs of coriander, leaves picked family’s recipes and heritage. and stalks finely chopped Caster sugar What have you learnt in the past year? Salt We opened in November 2019 in Borough Market so it’s not been the year we envisaged to METHOD say the least. No one puts in their business plan details on what they would do if a pandemic hit. 1. To make the sauce, mix While in bigger restaurants, there is a team to together the stock, miso paste, deal with everything, we quickly found that it was garlic, chilli and chopped all on us and the only way to keep going was to coriander stalks in a bowl. get our hands dirty, work hard and be innovative. Adjust the seasoning with sugar It’s incredible that prior to launch I was a and salt to taste. Michelin-starred chef and I was confident I could run any restaurant. Now, I am a chef, accountant, 2. Heat the cooking oil in a wok online retailer, product and website developer, on a medium-high heat. Add the marketeer, e-commerce expert and lots more. pork mince and stir-fry until it My Linked In profile is going to look unbelievable starts to brown. Add the aubergine when I get a chance to update it! with the water and cook, stirring occasionally, for 3–4 minutes or until Your first cook book called Makan launches in the aubergine has softened. May. What can we expect? 3. Add the sauce to the wok and Makan is a collection of Singaporean-inspired stir through before adding the recipes that would form the basis of family cornflour slurry, white wine vinegar meals. Inspired by the traditions and recipes and sesame oil and stirring again. my mother taught us as kids, it’s not fine dining but more vibrant, everyday recipes that are accessible to everyone. For those who haven’t tried Singaporean cuisine before, it’s a fantastic way to begin your journey. What is your favourite ingredient and why? What are your three kitchen secrets? Salt. Because it transforms any ingredient into something more special. 1. Prepare as much as you can. Whenever I do a meal, I prepare as much as I can first, Please could you share your favourite recipe, chopping, slicing, measuring out anything, then along with your reasons for choosing it? start cooking. Saves you rummaging around or realising halfway you don’t have milk etc. Of course, this recipe is Aubergine and Pork Mince Stir-fry, which is from my book Makan. It’s 2. Buy a good thermometer - I use a super quick, easy and adaptable for the family. As Be in with Thermapen, a quick, accurate thermometer for a typical toddler, I struggle to get Riley to eat a lot your chance of checking whether meat/fish/dishes are ready of vegetables but the pork hides it for him, and so winning a copy of to eat. After a while you get used to how long I adapt this recipe to have less or more chilli if I’m Makan over on it takes to cook something but I still use my cooking for him. page 33 thermometer as I’m constantly checking and changing dishes. This recipe makes a quick and easy dinner. The Makan | key is to cook the aubergine properly, making Elizabeth Haigh 3. Use sharp, good knives and good ingredients. sure it is softened before adding the sauce. If Published on the I always support independent shops/businesses you need to increase the cooking time for the 13th May 2021 | £26 | for my ingredients because I know that the meat/ aubergine, add more water to the wok to help it Hardback | 9781472976505 fish has come from a good place. ‘flash-steam’ through. @kaizenldn | @themodernchef

THE COUNTRY CLUB

T he EXCLUSIVELYCountry FOR CUSTOMERS OF THE COUNTRY RANGEClub GROUP WIN Weber Bar-B-Kettle Charcoal HERE COMES THE The Weber Bar-B-Kettle Charcoal Barbecue is a high quality, portable barbecue which has a porcelain- enamelled bowl and lid. It has a gourmet barbecue system plated steel cooking grate, bottom wire We can’t actually guarantee rack, removable ash catcher and thesun weather but we can help two durable all-weather wheels. you make the most of it by The perfect equipment for giving away a fantastic experimenting with different Weber Bar-B-Kettle Charcoal barbecuing methods of a variety Barbecue to one lucky reader of food types from sausages and this month! burgers to dish, seafood and even fruits. We have plenty of advice over on page 13 on making For your chance to win, send the most of the al fresco dining an email titled ‘BBQ’, along with opportunity and the theatre your name, contact details and the of barbecue cooking, now you have name of your Country Range Group the chance to recreate that wholesaler, to competitions@ experience at home. stiritupmagazine.co.uk

Rising star DAYS OF OLD WIN The star of our Leading Lights feature this Reminiscence In our Health & Welfare feature this month issue is Elizabeth Haigh, who launched her activity pack we are focusing on catering for residents restaurant Mei Mei in Borough Market in 2019 and patients with dementia in celebration and has just launched her first recipe book of Dementia UK’s ‘Time for a Cuppa’ Makan: Recipes from the Heart of Singapore. Week campaign. We have two copies of the brand new recipe book to give away to two lucky readers. Memory loss is a symptom or dementia or Alzheimer’s, one of the many factors that Makan means ‘to eat’ or ‘dinner time’ in Malay, in the book can impact a person’s quality of life within Elizabeth draws together recipes that have been handed a care setting. There are a wide range of down through many generations of her family, from Nonya products on the market that have been to Nonya, creating a time-capsule of a cuisine. Growing up, created to support people suffering from it was through food that Elizabeth’s mum demonstrated her memory loss from daily life support aids to affection, and the passion and love poured into each packs that are used as part of recipe is all collated here; reminiscence therapy. a love letter to family cooking and traditions. We’re giving a reminiscence activity pack including memory games, a beech dementia care For your chance to win, memory box and a bud sensory cushion. send an email titled ‘Makan’, along with For your chance to win, send an email titled your name, contact ‘Memories’, along with your name, contact details details and the name and the name of your Country Range Group of your Country wholesaler, to [email protected] Range Group wholesaler, to competitions@ WIN stiritupmagazine. Elizabeth Closing date for the competitions: 31st May 2021. All winners will be notified by 30th June co.uk 2021. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Haigh’s Makan Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found recipe book at: www.stiritupmagazine.co.uk/about

33 5925143_MDLZ Foodservice November Trade Adverts_V7.indd 9 31/01/2020 13:47 THE MARKETPLACE THE MARKETPLACE

KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY

NEW RADNOR VITS Radnor have recently released Radnor Vits Tango Dark Berry Tango, one of the fastest growing brands within 200ml TETRA PAK, a new Public Health the fruit carbonates segment, is introducing Dark Berry England approved daily Vitamin drinks range. to its popular sugar free range. Created alongside Public Health England, Over the last year, the pandemic has accelerated health Radnor wanted to produce a drink that would trends, with the value of low-calorie drinks up +7.7% within help fight Vitamin D deficiency, and went in total soft drinks. The addition of Tango Dark Berry brings a step further ensuring it is an everyday a mouth-watering taste of sweet, tangy raspberries and rich prevention of deficiency. In the UK there blackberries ensuring shoppers don’t have to compromise is a lack of natural Vitamin D, the ‘Sunshine’ on taste when choosing a healthier option. The launch will Vitamin due to our weather patterns, and help catering outlets to tap into the growing consumer as a result an average of 1 in 5 people in the desire for healthier soft drinks, a key growth area for the UK have low Vitamin D levels. fruit carbonates segment. Vits is Low calorie, vegetarian, vegan, sugar free option for everyone, available in Lemon & Lime and Apple & Raspberry. This drink, designed as your once-a-day vitamin and minerals boost, increases your daily intake ON A MISSION of Vitamin D and other recommended vitamins Mission Foods UK is expanding its and minerals up to 200%. range with two brand new product launches. The first is the new Mission Mini Vegan Naan Breads, created with the modern consumer in mind, this smaller option makes the perfect vegan menu accompaniment. Available in two flavours and two shapes to suit any menu, new Mission Mini Vegan Naans are an essential addition to any plant- based menu. The second is the new Mission Durum Tortilla which is perfect for takeaway options as a great tasting, flexible and reliable kebab base, ensuring those vital repeat visits from consumers in today’s competitive market. Each pack has a long shelf life of “In the UK there is a lack of natural 180 days, providing a cost-effective solution and dramatically reducing Vitamin D, the ‘Sunshine’ Vitamin food waste with the tortillas lasting due to our weather patterns, and longer when being stored. To find out more about the new as a result an average of 1 in 5 people products as well as the existing range in the UK have low Vitamin D levels.” visit: www.missionfoodservice.co.uk

Délifrance expands vegan range with exciting new launch If 2019 was the ‘year of the vegan’, 2020 is As a result, Délifrance has launched its latest when plant-based bakery really came into vegan product development, the Vegan its own with numerous artisan bakeries Croissant. The croissant is made using a competing to produce the best vegan blend of shea and sunflower vegetable fats croissant, and Veggie Pret launching its Vegan and oils for a great tasting vegan alternative to Bakery. As leading bakery supplier Délifrance’s a classic croissant. The 80g croissants are ready latest research shows, this trend is here to to bake, and will be perfect to serve in 18-20 stay and is firmly cemented when it comes minutes at 170°C. For more details of the range to viennoiserie. visit delifrance.com

5925143_MDLZ Foodservice November Trade Adverts_V7.indd 9 31/01/2020 13:47 FOOD & INDUSTRY news SUPPORTING CHARITIES TILDA CONTINUES TO SUPPORT MARY’S MEALS THROUGH COVID-19

Despite the challenges of the past year, UK-based charity Mary’s Meals has continued its life-changing work by providing meals to impoverished school children across the world and Tilda is proud to continue helping them do so. Since the partnership began in 2019, Tilda has donated over 198,000 meals as part of Tilda’s Big Meal Giveaway. For every 5kg bag of wholegrain rice bought by chefs and caterers, Tilda donates 8p to cover the cost of feeding a child through Mary’s Meals. In the wake of the COVID crisis, the charity has pivoted to ensure the children who previously depended on Mary’s Meals at school, now receive the same nutritious food at home due to COVID safety restrictions. Tilda has supported the charity through not only Tilda rice sales, but through company fundraisers and wholesale partner programmes as well Operators can contribute to the growing number of meals donated by as initiatives such as ‘Double the Love’ which saw Tilda double their purchasing a 5kg bag of Tilda’s wholegrain range, which includes Tilda pledge. Whilst over the last few months, Mary’s Meals has also raised Brown & White, Tilda Brown Basmati and Tilda Wholegrain Brown Rice. awareness and funds via their initiatives surrounding World Porridge Day For every bag purchased, Tilda will donate a meal to a child through andTUCO a Surecrispvirtual seat Ad at A5the AW.pdf Christmas 1 table 24/02/2021 over December. 17:44 Mary’s Meals.

CMY

K FOOD & INDUSTRY NEWS

INDUSTRY news 25th National BBQ Week Moved to 2nd-11th July 2021 This year’s 25th National BBQ Week will involve a delicious digital effort showing smokehouse solidarity with key workers and frontline staff. Due to the COVID lockdown and easing of social- distancing restrictions from June 21st, the 25th annual National BBQ Week has been moved back to July 2nd – 11th 2021. “National BBQ Week was originally created to educate people in the art of Better BBQ. Back in the dark days of 1997, a BBQ was just a tin tray on legs grilling a burnt sausage in a bap covered in ketchup.” This year’s National BBQ Week will once again feature experiential BBQ roadshows touring the country attending foodie festivals and county shows, they will also feature virtual experiential BBQ tasting activity through a Zoom style interactive on-line experience Kicking off on Monday 2nd July, Barbi for Britain is a charitable initiative, running the whole week and encouraging the nation to virtually come together online to share their BBQ experiences, while raising money for the NHS, frontline workers and those less fortunate who are struggling at the moment. For more information visit https://nationalbbqweek.info

BLOOMING LOVELY

Varieties Kara Medium Sliced Bloomers TO LO N C White E K Nut Free Z I

Malted O Suitable for Vegetarians

F R Meets FSA

•

Sourdough 14 Slices + 2 Crust

H S N E Salt Guidelines Multiseed Defrost Approx: 3 hours Case: 6 Units

karafs.co.uk karafsbakery

Stir it Up - half page advert.indd 1 12/02/2021 11:05 NEW Nielsen Total Impulse MAT 13.06.2020 Impulse MAT Total *AC Nielsen

MCCOY’S BIGGEST EVER NPD LAUNCH! *Nielsen Total Impulse MAT w/c 26.12.20. Impulse MAT Total *Nielsen Stock up for Hotter Sales!

10115 CRG McCoys Fire Pit A4 ad_v2.indd 1 01/03/2021 17:00 FIVE WAYS TO USE

WAYS TO USE Green Pesto

Pesto is synonymous with Italian pasta dishes, Roasted Tomato Gnocchi with Charred but this flavoursome 1/ 2/ 3/ ingredient can be utilised to lift a and Ricotta Smoked Onions, Pesto multitude of recipes across various Tart with Pesto Aubergine, Pesto & Avocado and Rye areas of your menu. Dressed Rocket Shaved Parmesan Cook your onions until they The Country Range Green Pesto has the are nice and crispy. Mash perfect balance of basil, olive oil and hard Take a roll of puff pastry and Gently burn the skin of your your avocado and spread it cheese. It has just enough garlic to give it that unroll onto a parchment lined aubergine until black then on top of toasted rye. Mix two pure ‘pesto alla Genovese’ taste. It is gluten baking sheet. Prick the pastry place into a bowl and cover tablespoons of mayonnaise free and is also suitable for vegetarians. all over with a fork, bake for with cling film for 20 mins. with a teaspoon of pesto and 15mins then leave to cool. Mix Remove the flesh with a drizzle over your rye before This issue we have Christopher Basten, ricotta with lemon zest and a spoon and blend with a topping with your crispy who is the Head Judge for the Country spoonful of pesto then spread tablespoon of pesto then fold onions – delicious! Range Student Chef Challenge competition, over the pastry. Add sliced the mixture into the gnocchi sharing with us five different ways to utilise tomatoes, cook again for and finish shavings this versatile product. 15 mins then serve with pesto of parmesan. dressed rocket. ABOUT: ANDREW GREEN CHRISTOPHER BASTEN Spinach, Spring CRAFT GUILD Christopher Basten is head judge of the 4/ Blueberry 5/ Pesto Pasta OF CHEFS Country Range Student Chef Challenge, as Toss freshly cooked farfalle well as the Craft Guild of Chefs’ Chairman and Cucumber We have like all experienced of Judges. A classically trained chef, Chris pasta with the pesto, add charred asparagus and spring challenges with COVID-19, but at has worked with the likes of John Burton- Couscous Salad with the same time ensured that where Race and Raymond Blanc, and is currently onions, snipped chives and Lemon Pesto cubed feta cheese. This dish possible maintained a good calendar chef lecturer at Westminster Kingsway of events. Entries are out for the College in London responsible for teaching Take some cooked couscous can be served hot or cold and can be accompanied by crusty Graduate Awards, with National Chef the culinary arts to students. and put into a bowl, add of the Year starting to ‘ramp up’ also. baby spinach leaves, diced fresh bread and a dipping oil A former national chairman of the Craft or tapenade. Last month saw our AGM where we cucumber and cubed feta celebrated our new Chairman Matt Guild of Chefs, he is also an active member cheese. Zest an unwaxed of the Craft Guild of Chefs’ culinary team Owens into the ‘hot seat’. A new look lemon, add two tablespoons committee will focus on driving us and competes in culinary competitions of green pesto and drizzle around the world. forward in these uncertain times, but over the salad, finish with there is light at the end of the tunnel. . blueberries. For more on the Craft Guild, visit www.craftguildof Country Range Green Pesto chefs.org or follow the Craft Pack size: 1.12kg Guild of Chefs on Twitter at Craft_Guild

39 MARVELLOUS

MARVEL DRIED MILK IS A CONVENIENT AND LONG-LASTING MARVELWAY TO DELIVER TASTY MILK FLAVOUR TO HOT DRINKS

Source of Calcium

High In Protein

Source of Vitamins A & D

Less than 1% Fat

www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice TRACEABLE, SAFE & FARMED WITH CARE KAM MEDIA

By Katy Moses, Founder & The secrets to delivering Managing Director of KAM Media A WINNING EXPERIENCE

You can’t please all the Identify which touchpoints Let the customer know WHY IS EXPERIENCE KEY? people all of the time. The are most important for your that you’re looking forward Consumers will continue challenge for any operator customers, find out where your to welcoming them back to need to be convinced that weaknesses lie, and address they should leave their home is that as customers, as Tell them something NEW them fast. You also need to and join the world of hospitality consumers, as human beings, to get them excited about consider that many customer once more. Some are jumping we’re all very different. getting back out into hospitality- journeys are more digitally-led at the bit to get through the new drinks? New food? New So how on earth do you create than 12 months ago so things doors but for many their habits events? Something to create an environment which keeps like ease of booking online will have been changed at least that anticipation and excitement. your different customers happy, or being able to pay a bill in the medium term. The best at different times of day who are online is key. way to tempt them back will visiting you for very different TAKE YOUR BRAND be to remind them why they occasions? Here lies the challenge. INTO THEIR HOME FORM AN EMOTIONAL loved you in the first place. Some operators have moved CONNECTION 3 Hospitality is, in many ways, KNOW THE KEY CUSTOMER delivery and takeaway from 2Focus marketing on experience, a unique industry. We sell a purely functional transaction TOUCHPOINTS happiness, atmosphere and products and we sell a service, to experiential. Moving beyond 1There are key touchpoints innovation, rather than safety but most importantly of all, ‘feed me now’, operators are where customers decide to love or price. Obviously, hygiene we sell experiences and considering the total experience, you forever or cast you aside. and safety are still critical memories. A pint may last including branded packaging, Ensuring you have carefully BUT those most likely to 15 minutes but an experience, additional seasoning and sides considered each touchpoint is venture out this summer good or bad, can last a lifetime. vital to delivering an outstanding (giving customers the options Of course, we need to focus are already convinced of to personalise), drink pairings customer experience. From the safety of the industry. on safety, our range, our décor, deciding where to book through and even tableware and our staff, but the place from Operators should be looking playlists! Packaging needs to deciding on what to eat and to tick three boxes; which all these evolve drink (have you heard of decision to be innovative and attractive should be the customer fatigue?) Then being served Re-assure the customer as well as functional– a true experience. After all, the meal, paying the bill and that they are safe and reflection of your brand. Think we are hospitality. even ease of leaving a review all make safety measures visible of it as a gift arriving on your The clue is in come into the overall enjoyment (app/socials/website as well customers’ doorstep. the name. and likelihood to recommend. as in venue)

41 ® product FOOD FOR THOUGHT INSPIRATIONAL PLATES FOR May menus UNDER THE SEA Sea vegetables are full of minerals which are essential for the human body. Utilising 1 interesting ingredients within your menu like the seaweed in this Seaweed Noodle Salad with Miso Tofu will appeal to health-conscious consumers.

FIRE UP THE FIESTA Celebrate Cinco de Mayo by adding this Burrito Bowl to your menu! Bursting with colour and the 2 high protein meat alternative Pulled Oats®, it’s sure to get the party started!

BLAZING BARBECUE This Bourbon Glazed BBQ Brisket, is the perfect indulgent menu option for (almost) 3 summer menus and al fresco dining. www.unileverfoodsolutions.co.uk/recipe/ bourbon-glazed-brisket-R0064840.html

LIGHT BITE Embracing National Vegetarian Week is a great way of testing out some new and exciting meat-free 4 recipes on menus. This Pea, Asparagus and Philly Frittata is a great lunch or light dinner option.

A SWEET START TO THE DAY Ensuring people are starting their day with a great first impression 5 is imperative as it is, after all, the most important meal of the day. Callebaut’s Chocolate Oat Bowl recipe is suitable for vegan diets, whilst also remaining a healthier chocolate option.

SENSATIONAL SEASONALITY Consumers will be looking for exciting new menu The6 full recipes additions that utilise fresh, in season ingredients. ® This garbugli pasta dish with fresh lobster, for all ideas

saffron, wild asparagus and tomato is the shown here can be found at perfect option for your specials menu. p roduct stiritupmagazine. www. co.uk/recipes

43 NEW

FULL SACHET RANGE FROM THE NATION’S FAVOURITE MAYO BRAND1

TRY FREE SAMPLES OF OUR RANGE2

VISIT UFS.COM/SACHETS

KEEP THE GOOD REVIEWS COMING WITH THE NATION’S FAVOURITE MAYO BRAND

1UK Nielsen & Kantar Retail Grocery Value Sales MAT 28/11/2020. 2Offer opens 01/04/2021 and ends 31/08/2021. 700 sample envelopes available. For full Ts&Cs visit ufs.com/sachets