JAN/FEB THE MAGAZINE FOR CATERERS 2010 £1.50 JUST THE CHING FOR VALENTINE’S DAY! HOW TO BECOME A CELEBRITY CHEF BY ANTONY WORRALL THOMPSON WIN A £500 ECO HOLIDAY VOUCHER THE SWEET LIFE OF THE PUDDING CLUB MY SIGNATURE DISH BY HOLBY CITY STAR LUKE ROBERTS PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR Zip down the price with Lenor Concentrate! n o i t o m o r p n o d l o s t o n s i e t u l i d n e h w d n a e t a r t n e c n o c L 5 r o n e L d n a e t u l i d L 5 r o n e L r o f e g a s o d o c e r d n a e c i r

* p l i a t

Still an irresistible freshness and softness e r d e t e u d l i n e d L • m 5 y

** m r a o o d c n e r r e

Up to 30% cheaper per wash e L s p r . s e d r v a u o e t l t c a h a r f s • t a u n

† n e w a c e n m n

5 months of washes in one bottle o o c n o n L o 5 d e r d s o e a s n B a • e L * B * † * = + + + Stirit up contacts contents www.stiritupmagazine.co.uk EDITOR Janine Nelson [email protected] Editor’s Letter Telephone: 01282 611677 WRITER Sarah Rigg Another decade is upon us. We’ve and gossip from his exploits in the Telephone: 01282 611677 bid farewell to the Noughties and busy world of catering. Read what DESIGNER Richard Smith are embarking on the Teens (or is it he’s been up to this month on page 7. Telephone: 01282 611677 the ‘Tens’?!) I’d love to hear your thoughts on PUBLISHER Practical Publishing As always, the New Year prompts these new features. As ever, Telephone: 01282 611677 resolutions for change and improvement you can email your views to ADVERTISING Mags Walker - and we’ve been making a few [email protected]. [email protected] changes of our own here at Stir it Telephone: 01282 611677 Wishing you a fabulous 2010, up magazine. SUBSCRIPTIONS Olivia Turnock Firstly, we’ve increased the number of [email protected] issues we produce from eight to ten Janine Telephone: 01282 684555 a year, which means we can bring you more of your favourite features and news. We’ve also introduced the Country Club, a new regular feature exclusively for customers of the Country Range Group, where we are planning to introduce new features and offers, and developing ideas of additional benefit. Watch this space! Find out more on page 10. I’m particularly thrilled that acclaimed chef Mark Baumann has joined us as The Sweet Life of our new columnist and, every issue, he the Pudding Club will be dishing up all the latest news 09

04 The Soapbox and Your Letters 23 Education News • A Day in the Life of ... School Chef 05 News from Country Range of the Year, Debbie Mumford • Cimandis achieves high-level accreditation 27 Health & Welfare News • Baumann’s Blog - by Stir it up’s • Caring for catering - how Britain new columnist Mark Baumann is setting the standards in nutrition • CRG enjoying continued growth Just the Ching for • The Sweet Life of the Pudding Club 29 Leisure News • The Country Club • Make your pub upper crust Valentine’s Day! 17 • Celebrity chefs boost pub 13 Food and Industry News meals sales • Get fired up for a sizzling-hot Burns night 31 My Signature Dish • The chosen flew! - Jamie’s • By Holby City Star Luke Roberts trainees flee the nest • Love food by Ching-He Huang 32 Leading Lights • Price hike for butter • Leading Lights with chef Ian Pengelley • New Products in the marketplace How to become 36 Advice from the Experts • How to become a celebrity chef a celebrity chef - By Antony Worrall Thompson - By Antony Worrall Thompson 36

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

COOKS CALENDAR Defying JANUARY MARCH 1st NEW YEAR’S DAY 1st ST DAVID’S DAY (Celebration of the Welsh 8th - 10th THE FRANCE SHOW 2010 gravity with patron saint) London Earls Court Details: www.thefranceshow.com 4th - 14th WIGAN FOOD & DRINK FESTIVAL 24th - 26th HOSPITALITY 2010 pessimism Wigan Birmingham NEC Details: Details: www.bvents.com/event/ www.wlct.org/arts/ffever/ffever.htm Defying Gravity is the 251125-hospitality 10th - 11th THE LANCASHIRE HOTEL, name of a (now axed) 24th - 30th FARMHOUSE CATERING & HOSPITALITY BREAKFAST WEEK TV programme. SHOW 2010 Details: www.farmhousebreakfast.com Winter Gardens, Sometimes I think we are 25th BURNS NIGHT Blackpool defying superior forces in the Details: Details: www.lancashire-show.co.uk catering trade as the survivors www.burnsnight.net/burns-night/2009 11th - 14th LA DOLCE VITA of the recession struggle on. 31st RESTAURANT & BAR Business Centre, (Caterers and builders top DESIGN AWARDS Islington, London the lists of business failures). London Details: www.ladolcevitaevent.co.uk Should we now adopt an Details: 14th MOTHERING SUNDAY optimistic approach? Wrong! www.restaurantandbardesignawards.com A more judicious approach 16th & 17th HOTEL & CATERING SHOW is much more sensible. As a FEBRUARY Bournemouth pessimist you will be avoiding 14th ST VALENTINE’S DAY International Centre disappointment! Seriously, do Details: www.hotel-expo.co.uk not underestimate how much 14th CHINESE NEW YEAR (Year of the Tiger) 17th ST PATRICK’S DAY effort it will take to weather the economic storm. Good planning 16th PANCAKE DAY 21st - 24th FOOD & DRINK EXPO brings confidence, much more (Shrove Tuesday) NEC Birmingham Details: www.pancakerecipes.net Details: preferable than hope. www.foodanddrinkexpo.co.uk 22nd FAIRTRADE FORTNIGHT (Runs until March 2nd) 22nd - 23rd TUCO COMPETITION Details: www.fairtrade.org.uk AND TRAINING EVENT THE CHEF’S 28th HOTELYMPIA 2010 You can email CHALLENGE 2010 (Runs until March 4th) your letters to Blackpool ExCel London [email protected] Details: www.tuco.org Details: www.hotelympia.com

04 Stir it up JANUARY/FEBRUARY 2010 E G N

News from Country Range A R

Y R T N U O C Cimandis achieves high-level accreditation

Country Range’s wholesaler in the Channel Islands is celebrating Pictured: after achieving two industry (back l-r) Jorge Santos, Ricardo Pinto manufacturing standards. (front l-r) Louis Silva, Paddy Bulch

While all Country Range Group Retail Consortium) Global Standard standard, Paddy Bulch, quality members are required to achieve high and the Higher Level Certification assurance manager at Cimandis, formal standards for warehousing and for the Wholesale and Distribution said: “Staff at all levels across Cimandis distribution, Cimandis also manufactures Standard from CMi. in Jersey and Guernsey have worked at its in-house bakery. The BRC Global standard for food extremely hard to achieve these After a string of intense audits manufacturers was developed by UK accolades and it is proof of the high investigating the whole process of supermarkets and is now a leading standards which we foster across food production, storage and delivery global product safety and quality the whole company.” across Jersey and Guernsey, Cimandis programme used in over 100 countries. has been awarded the BRC (British Having been awarded the BRC

• When used in a marinade, honey will help tenderise the meat when cooking, whilst penetrating the surface and making it more succulent • Honey imparts a noticeable barbecue flavour to food when it caramelises during cooking • Honey is perfect for glazing, so simply cover the skin of chicken or duck before roasting to get a really tasty crispy coating • Honey is the perfect sweetener for all types of dessert. In baking, honey can be used to bind ingredients Honey is an extremely versatile together, whilst its hygroscopic product which is being used nature (i.e. it attracts water) makes it ideal for cakes, keeping them increasingly in foodservice. Honey, I moist for longer This fantastic ingredient has a variety of uses including: The Country Range selection of deliciously smooth flavoured blended • Honey adds flavour and body to blossom honey is available in sauces and salad dressings, counter love you! traditional glass jars, plastic bottles, acting the sharpness of vinegar or jugs and pails. lemon juice

JANUARY/FEBRUARY 2010 Stir it up 05 Adverts:Layout 1 copy 27/10/09 09:23 Page 1

Frozen Battered Cod & Haddock Not just for Fridays

Whether it’s cod or haddock inside the batter, most people will agree there’s nothing quite like fish and chips.

Country Range only use succulent skinless and boned fish fillets in its Frozen Battered Cod and Haddock and offer the most popular sizes which will suit most caterers’ requirements.

Our cod and haddock fillets are sourced from responsibly fished and internationally recognised sustainable fishing grounds.

Deep fry from frozen in 4-8 minutes or oven bake at 220°C for 18-22 minutes.

Sizes include: 24 x 110-140g (4-5oz) 24 x 140-170g (5-6oz) 18 x 170-200g (6-7oz)

Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282684555

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COUNTRY RANGE STU50870 Country Range Ad 210x297:Layout 1 11/3/09 2:52 PM Page 1

You have a responsibility to do the best by your customers, sourcing a tea they love at a price that’s right for your business. It’s the same for us. One of our principal responsibilities is to the people who make their livelihood picking our tea – that’s why we’re a member of the Ethical Tea Partnership. Tetley is a member of the Ethical Tea Partnership, a co-operation between So when you serve Tetley to your customers, they’re not just buying their many of the largest tea favourite tea, the brand they buy for themselves at home… they’re also manufacturers to ensure the buying tea that’s been sourced ethically, and you’re helping ensure the living tea they use is ethically sourced. Find out more: and working standards of tea workers around the world. www.ethicalteapartnership.org

And that’s good news for everyone!

Tetley. Everyone’s cup of tea. www.tetleyforcaterers.co.uk Ethics

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A New Feature R

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Welcome to the Country Club - exclusively for customers of the Country Range Group.

This new section in the magazine will be a regular feature, where we will try to offer you that little bit extra. This month we start with four free competitions, so why not try your luck?! Next month, we are featuring various items that food manufacturers are offering in support of their products . We are considering organising a forum of caterers from different WIN Nutty sectors of the industry discussing real issues and perhaps what the future may hold. Would that be of value? Let us know any thoughts and ideas for Giveaway! your new Country Club feature at [email protected] In the meantime, please take a look at this issue’s AAK Foodservice is encouraging offers and competitions - and get entering!! caterers to create a stir for Chinese New Year with a giveaway to celebrate the launch of its two nutty new • Chocolate Chip Sponge Pudding speciality oils developed to bring Individual portions of chocolate authenticity to Oriental dishes. sponge pudding with a rich The first reader to be drawn will win chocolate sauce topping. a mixed case of new Prep Premium Groundnut Oil and Toasted Sesame • Jam Sponge Pudding Oil along with a professional 12" Gloss Melt in the mouth steamed sponge Black Non-Stick Wok Set from Typhoon. pudding topped with lashings of Worth £40, the fantastic kit includes fruity strawberry jam. Serve hot a carbon steel wok with reinforced with custard. non-stick triple layer SuperProbon ® • Sticky Toffee Flavour Sponge Pudding and is part of Typhoon’s Professional Sticky toffee heaven awaits you in wok range designed for the serious chef. this fabulous dessert, a rich toffee Metal utensil safe, the wok can be used flavoured steamed pudding heaped on all cooker tops and has a balanced with sticky gooey toffee sauce. Serve flat base and long, stay cool handles with whipped cream or for an extra that are strong, durable and have been WIN free special treat clotted cream with tested to withstand the demands of a dusting of icing sugar, for that Asian cooking. The set also includes professional touch. glass lid, stainless steel tempura rack, stainless steel skimmer, beech wood • Spotted Dick Sponge Pudding puddings fork, tongs and spatula. A traditional old favourite done With the equipment sorted, the winner to perfection. Serve with lashings Country Range has unveiled a delicious will then have the chance to test run of creamy custard. new range of hot puddings. You can new Prep Premium Groundnut Oil and choose from: The puddings are individually packed Toasted Sesame Oil, created to giving • Syrup Sponge Pudding (1 x 12) and are microwavable from frozen. mainstream caterers the chance to A firm family favourite, lashings of To celebrate the unveiling of our new explore different types of cuisine and golden syrup cascading over a melt puddings, we are giving away a free satisfy changing palates out of home. in the mouth traditional steamed case of puddings to the first 50 readers To enter please email your name and syrup pudding. Serve with custard in who email us at contact details with the title ‘Nuts’ to the winter or ice cream in the summer. [email protected]. [email protected].

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

Get fired up for a sizzling-hot Burns night D N A

D

- Why not host your own Scottish spectacular? O O F If you thought Burns night is an affair best left to the Scottish - then think again - because the poet’s party has gone global!

Here are some quotable facts about socialites of Edinburgh who were the great man to impress your guests: astounded an uneducated farmer could write in such a manner. • Poet Robert Burns was born in • When he wasn’t busy penning a Alloway, Scotland on Jan 25th, 1759 masterpiece, the handsome and and died in Dumfries on July 21, 1796 young Scot went about the business . . . the very same day his youngest of fathering children - fourteen by child was born. six different mothers in total! He • He is also known to fans as Rabbie, married just once, to Jan Armour Rantin’, Rovin, The Ploughman’s Poet in 1788 who gave him four heirs. and The Bard of Ayrshire. The Scots • Perhaps his best known work is ‘Auld refer to him as ‘The Bard,’ others as Lang Syne’ - which translates into ‘The Scottish Bard,’ to distinguish his English as ‘old long since’ and nickname from Shakespeare’s. More than 80 countries and 3,500 is set to the tune of a traditional • Famed for his anti-authoritarian views registered events take place to folk song. and heavy drinking, Robbie’s writing celebrate the bard’s birthday on • Robbie believed in equality for all style was inspired by his own early January 25 each year. men, his poem ‘A Man’s a Man for struggles as the eldest son of a poor So why not host your own Burns That’, was cited in a lecture by Kofi farmer named William. Robbie night, offering some authentic Annan, the UN Secretary General. worked the farm from the age of nibbles, meals and party fun? • When he died, aged 37, more than three and was 15 when his dad died. One idea could be to offer the ladies 10,000 people attended his funeral • In 1786 Robbie published his first their first drink for free in honour of the and Robbie was later named the book of poems, which were catchy, traditional ‘Toast to the Lassies’ which poet laureate of Scotland. sarcastic and accessible to all. The takes place during the celebrations. simple unbound book reached the

Virgin boss’s golden boy lands top award - Peter Avis is flying high in the restaurant world The manager of Richard Branson’s flagship restaurant has won a second prestigious award in the space of a few months.

Passionate Peter Avis - already follow his example in the future.” named restaurant manager of Liverpool-born Peter, who the year - was recognised for his previously revealed his rags to riches ‘dedication, determination and tale in an exclusive interview with inspirational style of management’. Stir it up, says he’s thrilled with the Presenting the award was David Academy of Food & Wine’s Dalmore Morgan-Hewitt, MD of The Goring Award for Excellence. inspired me to keep moving forward Hotel, London, who said: “Peter Peter, 34, the manager of the Babylon with my team and the restaurant is a fantastic ambassador for this Restaurant London’s Roof Gardens, and has made me realise how much I industry and we hope others added: “This accolade has really enjoy working in this amazing industry.”

JANUARY/FEBRUARY 2010 Stir it up 13 AFH4735 (B)_2933 KRAFT 100% DARWIN ad copy.pdf 1 16/11/2009 11:41

We only buy beans for our Kenco freeze dried coffee range from Rainforest Alliance Certified™ farms. Rainforest Alliance certification helps to ensure a decent wage for workers, access to education for their children, and protection for the environment.

At Kenco, we’ve dedicated ourselves to coffee pleasure C

M for over 80 years. So you can be sure that the coffee

Y you choose is specially selected and carefully blended

CM to give a delicious coffee experience.

MY

CY

CMY

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Quality is at the heart of everything we do and the Kenco brand is your reassurance of this promise. We offer Kenco freeze dried coffee in a range of convenient catering formats designed to meet the needs of any environment, and made using beans sourced entirely from Rainforest Alliance Certified™ farms. Kenco Smooth 6 x 750g Kenco Smooth Sticks FreshSeal Decaff 4 x 200 28 x 10

OV2933

S W E N

Food and Industry News Y R T S U

Meet the latest graduates D N I

of Jamie Oliver’s ‘Fifteen’ D N

The chosen flew! A project . . . and potentially D O

- Jamie’s trainees flee the nest Britain’s finest, future chefs. O F Twelve of the 15 students have graduated - two with distinction. The Fifteen Foundation offers disadvantaged youngsters the chance to transform their lives through the experience of learning to work in the restaurant business. Chief Executive Penny Newman says: “We are very proud of these students. Their hard work has paid off and it is really pleasing to see them setting off on their chosen paths. Nearly half of them were offered jobs during their work placements and the rest of them are working hard to gain employment.” Each graduate was presented with a ‘Fifteen’ dog tag and certificate by Executive Head Chef Andrew Parkinson L-R Front: Chantelle Townsend, Owain Atkinson, Elliot Roche, and Jamie’s mentor Gennaro Contaldo. Morgan Evans-Dixon, Tedros Hagos, William Turpin More than 141 apprentices have been L-R Middle: Daniel Parish, Sandy Simmons, Steven Estevez, James Santrey, Paul Lacey, Claire Braine recruited to date through the Fifteen L-R Back: Marvin Robb, Trina Lewis, Julian Bailey chef apprenticeship of which 82 (63%) Very back: Andrew Parkinson, Executive Head Chef have graduated.

Steven Estevez Trina Lewis Graduates: Grade: Pass Grade: Merit Work placement: Odette’s Work placement: Moro Current position: Commis chef Current position: Working at Jimmy’s at Plateau, Canary Wharf and at Fifteen’s stand at Finsbury Owain Atkinson Square Farmers’ Market Morgan Evans-Dixon Grade: Merit Grade: Distinction Daniel Parish Work placement: The Fat Duck Work placement: The Ritz Grade: Pass Current position: Chef de Partie, Current position: Temporarily moved Work placement: St. John’s Restaurant Chez Bruce to Devon to be with his family. Has Currently doing trials Julian Bailey been offered a job at the Ritz which Elliot Roche Grade: Merit remains open Grade: Merit Work placement: The Vineyard at Tedros Hagos Work placement: One Aldwych Stockcross Grade: Distinction Currently doing trials Current position Pastry Chef at Fifteen Work placement: Coq d’Argent before going to the US Marvin Robb Current position Commis Chef at Grade: Pass Claire Braine Coq d’Argent Work placement: Gaucho, Bishopsgate Grade: Pass Paul Lacey Currently doing trials Work placement: River Cottage Grade: Merit Currently doing trials James Santrey Work placement: Theo Randall Grade: Merit at The InterContinental Park Lane, Work placement: Plateau, Canary Wharf Mayfair Currently in discussions Current position: Commis Chef at for a full time position Plateau in Canary Wharf

JANUARY/FEBRUARY 2010 Stir it up 15      

   

From familiar favourites to something exotically different, the flavours of the Far East, plus a little imagination, can bring your menus to life.

Oriental style dishes are always popular with diners, especially when they’re packed with fresh, clean flavour. Quick to prepare, bright and colourful to present and healthy to eat, capturing the flavours of the Far East needn’t be difficult or time consuming. Uncle Ben’s® Far Eastern sauces are perfect for classic Far Eastern style meals for all occasions and menus, and are ideal for dips, pour overs, stir fry bases, marinades and more… the choice is as wide as your creative flair!

T FORGE DON’T ar SPECIAL TRIAL OFFER Call 0800 9520011 New Ye hinese to claim your FREE TRIAL-SIZE SAMPLE of Uncle Ben’s® C 14th! Sweet and Sour Sauce OR Sweet Thai Chilli Sauce bruary on Fe WHILST STOCKS LAST

SERVES 10

1000g Uncle Ben’s® Sweet and Sour Sauce 375g carrots, sliced 1200g chicken pieces corn flour (for coating) 4 red chillies, deseeded and diced 80ml soy sauce 35ml sweet sherry 450g traditional batter, home made or mix 25ml vegetable oil

Mix the sherry and soy sauce, add to the chicken, mix well, cover and leave to marinate for 24 hours in the fridge. Drain the chicken from the marinade, dry, then coat with corn flour. Add to the batter mix and deep fry in oil for approximately 6 minutes at 180ºC until golden. Drain on kitchen paper. Sauté the carrots in oil until soft, add Uncle Ben’s® Sweet and Sour Sauce and simmer for 5 minutes. Add to the chicken and serve.

Premium quality. Practical solutions. Trusted brands.

For lots more ideas for Far Eastern menus, and for more information about the Mars Foodservice range, visit www.mars-foodservice.com or freephone 0800 952 0011.

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FOOD AND INDUSTRY NEWS

S W E N

Food and Industry News Y R T S U

D New products in the marketplace N I

D N A

D O O F

Bottlegreen launches Fishy favourites new still range Frozen food pioneer Findus is launching some exciting Bottlegreen has launched a still new innovations for the British market. range in PET bottles. The natural ready-to-drink still products For caterers, this means a new Findus These can be shallow fried, deep are aimed specifically at the adult range of great value based fish fried, grilled or ovenbaked and include on-the-go market. The new convenience products designed to provide both minced fish and fillet variations, products will be presented in 330ml, complete cost and portion control. made with either cod or pollock. clear PET bottles and will be available It’s an ideal route to increasing the Also in t he range are two types of in three popular flavours: Pomegranate fish content of any menu especially cod portion - one coated in light & Elderflower, Apple & Ginger, since several of the range are natural crispy batter, the other coated in a and Elderflower. sources of Omega3. light wholemeal breadcrumb. Both Available to retailers from February 1st Findus now offers five different fish are suitable for either deep frying in cases of 12 x 330ml, the products are fingers - one to suit every budget. or oven bake . ambient with a shelf life of nine months.

Back to school for the perfect pizza A pizza manufacturer went back to the classroom to develop a range of pizza crusts for schools.

Pizza Plus worked closely with Shropshire County Council to create Lovely bit pizza bases which would conform to all the specific requirements - the children’s and the government’s! of crumpet! The “School Friendly” range complies Speedibake’s delicious crumpets have with all of the government’s nutritional a characteristic honeycomb structure standards and contains 25 per cent and are delightfully crispy . They are wholemeal flour. packed specifically for foodservice Sizes: 11inch x 15inch, 11inch x 8inch, requirements, wrapped in 8’s with 12 packs per case, making them ideal to and 18inch x 11inch. defrost in just the right quantities prior to toasting.

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FOOD AND INDUSTRY NEWS - EDUCATION Flora Original Spread is 78% lower in saturated fat WIN A than butter £10,000 KITCHEN MAKEOVER FOR YOUR BUSINESS AND one for a primary school of your choice* PLUS thousands of other great prizes, including: 3 x £5,000 mini kitchen makeovers, professional pans and hand held digital thermometers. How to enter 1. Buy a promotional pack of Flora Original 2kg, Flora Original 200 x 10g portions or Flora Original 120 x 10g portions 2. Go to www.winwithfl ora.co.uk 3. Enter your VAT receipt number or invoice number (as proof of purchase) 4. You will then be given a unique pass code to play the game and to fi nd out if you have won 5. If you are a winner, fi ll in the on-line claim form and follow the simple claim instructions

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TRADE PROMOTION TERMS 1. Promotion open to bona fi de chefs and catering establishments resident in Great Britain and their employees aged 18+. Employees must seek the permission of their employer to take part. 2. Closing date for receipt of entries is 30th April 2010 GMT 23:59. 3. There are the following prizes to be won instantly: 1 x £10,000 Kitchen Makeover for your workplace and another for a primary school of your choice registered on the Flora Cooking With Schools scheme, 3 x £5,000 mini Kitchen makeovers for your workplace and another for a school of your choice registered on the Flora Cooking With Schools scheme, 500 x Professional pan sets and 2500 x hand held digital thermometers. 4. To enter, purchase one case of Flora Original portions or one 2kg Flora spread. Visit www.winwithfl ora.co.uk and enter your invoice/receipt number. Each invoice/receipt number is valid for 1 use only. Once you have entered you will be allocated at random a unique play code which is either a winning or losing code. Click on the play button on the screen to reveal whether or not you are a winner. You will be told instantly if you have won one of our prizes. 5. Accepting any prize may give rise to tax liabilities which are the responsibility of the winners. The Kitchen Makeovers must be booked and completed by December 31st 2010. 6. For full terms and conditions please see www.winwithfl ora.co.uk/terms Promoter & Data Controller: Unilever Foodsolutions, Unilever UK Limited, Leatherhead KT22 7GR (Do not send entries to this address) Please note kitchen makeovers must be paid for upfront and the promoter will reimburse on receipt of invoice. www.unileverfoodsolutions.co.uk

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Food and Industry News - Health & Welfare L E W

&

H T L A E H

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Caring for catering E N

Y R T

- how Britain is setting the standards in nutrition S U D N I

The care catering sector across Britain is gaining recognition D N A

from the EU for its ‘nutritional excellence’. D O O F Here Paul Burgess, who runs the kitchens of a busy Manchester hospice, tells how his team is striving for the same top accolade. . .

Like caterers from all different sectors, Paul Burgess and his team at St Ann’s Hospice, face their own, individual challenges. They know the food they are providing to their 50 patients a day is as crucial to treatment as the medication. With this in mind Paul has just finished piloting a scheme which is aimed at providing greater variety and as we can into small attractive portions. to introduce the full service across flexibility to meet the complex needs “If someone is very ill there is nothing the whole organisation. of his patients. worse than being presented with a He says: “Our patients don’t always The ‘Patient choice meal service’ dinner plate piled high with food. It want to eat at set meal times so offering offers a wide range of hot and cold will instantly put them off. food throughout the day allows them meals around the clock - in addition “Our job is to provide something small to eat when they feel able to. It gives to set mealtimes. and pretty but with calories galore in staff great satisfaction to know patients Ward Hostesses were introduced it by using double cream, full-fat milk are getting exactly what they want.” to help patients make the right food and lots of butter. Together Paul, and the hospices’ choices for them - including aperitifs “We also cater for people with nutritional expert Rosi, have been to stimulate the taste buds. specialist food requirements such working to implement the EU’s ‘10 “The pilot was a great success,” says as halal meat, kosher foods, low key characteristics of good nutrition’. Paul, 42, who trialled the scheme at the salt, and diabetics.” Heald Green hospice site in Stockport. The new menu includes favourite For further information about the EU Paul worked closely with resident dishes, daily specials including nutritional standards please visit: dietitian Rosi Pole-Evans to develop vegetarian, fish and a meat option. www.nrls.npsa.nhs.uk/resources/ the menu for the patients, many of The snack menu offers soups, light ?entryid45=59865 whom are living with cancer or other bites, cakes, sandwiches, smoothies life limiting illnesses such as Motor and milk shakes throughout the day For more information about St Ann’s Neurone Disease or Parkinsons. and puree menus available for Hospice which has to raise £16,000 a Paul adds: “Many of our patients have patients with swallowing difficulties. day to keep its doors open, please go small appetites and our job is to get Depending on the hospice having to www.sah.org.uk or ring 0161 498 3631. as many calories and as much protein the necessary funding, Paul hopes

JANUARY/FEBRUARY 2010 Stir it up 27 CP8273 C&HK Single Page.art:Layout 1 24/8/09 16:37 Page 1

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CELEBRITY SIGNATURE DISH S T H G

I Leading Lights - Ian Pengelley L

G N I

D Leading Lights celebrates the careers of some of the most prominent A E

L and inspiring people in the catering industry.

Five years ago Ian At 35, Ian had already made his name Holdings do, they do brilliantly. on a working tour of Singapore, But I wanted to do it my way. Pengelley’s spectacular Thailand and Malaysia, developing “I was relieved it was over. I wasn't rise as the new authentic recipes to make his own. sleeping, I let myself drink too much, Impressed by his passion and brilliance, and I didn't have a life outside.” super-chef on the Gordon Ramsay invited him to open a But, like all the good men who refuse block was over in restaurant under his own name - to stay down, Ian soon bounced a heartbeat. Pengelley’s - on London’s Sloane Street. back taking over Camden’s theatrical But in less than a year the plug was eatery, Gilgamesh. A public, pantomime-style falling out pulled following reports of kitchen In the last three years he’s picked with his business associate Gordon chaos, rows and lousy reviews. up awards including the most recent Ramsay left him jobless, penniless and He recalls: “I was a square peg in a Best Restaurant Bar and Club. nursing a reputation in ruins. round hole. What Gordon Ramsay Here Ian shares his story . . .

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LEADING LIGHTS Janet Sylvester Menu Planner Doncaster Schools Catering

“Five-a-day dishes don’t have to add time or costs.”

MAGGI® Multi-Use Tomato Sauce helps Doncaster Schools You get more out of MAGGI®: Catering cut time and costs in 123 schools county-wide. • Create sauces with less time and resource than with Students love it in everything from hand-baked pizzas chopped tomatoes* to cold pasta salads. With sun ripened tomatoes, • Each 100g serving contains one of the recommended fi ve-a-day fruit and vegetable portions basil and oregano, it’s a healthy, versatile base that’s • Versatility enhances menu variety without ready to use hot or cold. There’s no quicker way increasing ingredients to serve tasty, nutritious meals. • Minimises your inventory to help cut food costs • Meets School Food Trust Guidelines (FSA TNS specifi cations) also meets the FSA 2010 Salt Reduction Targets.

* MAGGI® research in the NESTLÉ® Kitchen showed that approx. 1kg of tinned chopped tomatoes and approx. 400g of ingredients were needed to make approx. 1kg of a tomato sauce similar to MAGGI® Multi-Use Tomato Sauce.

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P Advice from the Experts X E

E H T

M O R F

E C I V D A How to become a celebrity chef - By Antony Worrall Thompson

2009 was a bit of an Annus Horribilis for our celebrity chefs - with cash-strapped restaurants forced to close, food poisoning scares and marital infidelities exposed! But, as our friend Antony Worrall Thomson reveals, TV cooks have never been more in demand.

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