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Stir It up Issue 2 Stir it up SEPT THE MAGAZINE OF THE COUNTRY RANGE GROUP 2008 £1.50 SAVE YOURSELF A PACKET ... AND REDUCE THE RACKET! CREATE YOUR DISH WITH ‘ALTERNATIVE FISH’ BRAIN FOOD FOR BRAINBOXES LEADING LIGHTS WITH ANTONY WORRAL THOMPSON INCLUDES YOUR PROMOTIONS SUPPLEMENT At Kenco, we are not just passionate about great tasting coffee, but also about ensuring a sustainable future for coffee farmers. Kenco is proud to offer the Kenco Sustainable Development coffee range sourced entirely from Rainforest Alliance Certified™ farms. When we heard that PG tips were working towards certifying their plantations by 2010 we were equally passionate about including PG tips in our range of solutions. Now, Kenco are proud to announce that the cocoa in all our Suchard hot chocolate products is sourced from Rainforest Alliance Certified™ farms. KENCO SUSTAINABLE SUCHARD PG TIPS DEVELOPMENT COFFEE HOT CHOCOLATE TEA Kenco Sustainable Development coffee The deliciously smooth flavour At least 50% of the tea in PG tips is sourced from Rainforest Alliance of Suchard hot chocolate comes is sourced from Rainforest Alliance Certified™ farms. Kenco Sustainable from high quality cocoa, Certified™ farms. Unilever is Development contains only high quality sourced from Rainforest working towards 100% of their tea Arabica beans, giving a rich, full aroma Alliance Certified™ farms. being Rainforest Alliance Certified™ and a smooth, distinctive taste. by 2010. * Suchard hot chocolate is made from cocoa sourced from Rainforest Alliance Certified™ farms. PG tips is a registered trade mark of the Unilever Group. For more information please call 0870 241 4820 or visit www.kencocoffeecompany.co.uk OV2071 Stir it up contacts EDITOR Janine Nelson [email protected] Telephone: 01282 611677 DESIGNER Richard Smith Telephone: 01282 611677 PUBLISHER Practical Publishing contents Telephone: 01282 611677 ADVERTISING Mags Walker Editor’s Letter [email protected] Telephone: 01282 611677 The summer (what summer?) is at an We have our first ever taste test on SUBSCRIPTIONS Olivia Turnock end. The children are back to school page 7 and we’ve got a frank and [email protected] and we can at last return to some honest interview with notorious TV Telephone: 01282 694691 semblance of normality - and turn chef Antony Worrall Thompson on our thoughts to Christmas!! page 20 - so plenty to ease you Yes folks, I’m afraid it’s time to start gently into the autumn then! planning your festive menus and begin your publicity drive to secure Enjoy! early bookings for Christmas parties. But fear not, your Country Range representative is on hand to help you plan well in advance. We’ve gone a bit “green” in this issue. On page 10 we take a look at fish sustainability and suggest some Customer profile: alternatives to over-fished favourites Brain food for such as cod, haddock and sole. We also examine what the UK’s food brainboxes 08 giants are doing to reduce their carbon footprint on page 12, and we’ve got some practical Advice from the Experts about how caterers can recycle more. 04 The Soapbox and Your Letters Promotions Supplement - including your local supplier 05 News from Country Range information and special offers • Recipe from Country Range Local economy • ‘Team Country Range’ are oarsome! 15 Leisure News • Save yourself a packet… • SIU Reader Survey healthy - thanks and reduce the racket! • Are you on track for Christmas? • Calls for nutrition information to hospital caterers • Country Range Taste Test Challenge on menus • Brain food for brainboxes in Cornwall 17 • Sales figures soar 17 Health & Welfare News • Local economy healthy - thanks 10 Food and Industry News to hospital caterers in Cornwall • Create your dish with • Shock tactics to stop slips and trips ‘alternative’ fish • The way to a healthy heart 19 My Signature Dish is through the stomach! • Andrew Lancel’s recipe for • Fish and chips are favourites Layered Pesto Pancakes served • Food giants take big step to with balsamic wild mushrooms reduce carbon footprint 20 Leading Lights 13 Education News • with Antony Worrall Thompson • Drop in demand for Jamie’s ‘ill My Signature Dish 19 thought-out’ school dinners 22 Advice from the Experts • Dish up a debate! by Andrew Lancel • Improve the planet - and your • A ‘spuddy’ good idea image - by recycling SEPTEMBER 2008 Stir it up 03 Letters The Soapbox Dear Editor, by Roger Rant A Poem I read with interest, your new recipe For a salad of Country Range beetroot with a new twist I see I am not a nice man! ‘Raw cooked beef’ - Eureka I cried Where I can purchase, There is too much niceness in this world. I’ve tried and tried. The Governor of the Bank of England of Mrs Thatcher’s approach None of my suppliers, Country Range has said we are at the end of the (if not all her policies). Brace up! as well cannot supply it, please ‘nice’ decade. ‘Nice’ is a funny word Where’s your backbone? Take your will you tell to apply to economics but how else medicine! Well, we are all taking the Where I can source it, or is it a would you describe the environment medicine now, particularly in the new thing? of “Please have a 125 per cent catering trade as the public’s first I’m waiting for my phone to ring, mortgage”? It’s not nice now that budget-tightening measure is usually ring, ring. these people cannot pay it back and - eat out less. it shouldn’t have been nice in the first Thanks a lot for the niceness. We will The Stir it up mag is a very good read place. I have always been a great fan do without it in future thank you! With good ideas, promotions, an industrial lead But please remember, us chefs are very fickle OCTOBER ‘Raw cooked beef’ really gets us in 6th - 8th NATIONAL CHEF OF a pickle. THE YEAR FINAL The Restaurant Show, How is it produced, grown or Earls Court, London. processed? Details: www.eco.co.uk/visitors Are farmers now rearing it from seed? Is it slaughtered or harvested or, as I 23rd CRAFT GUILD OF CHEFS think, your poor old proof reader is COOKS CALENDAR GRADUATE AWARDS BLACK TIE FUNDRAISER. on the blink. SEPTEMBER Details: www.craftguildofchefs.org d-industry.php I bet I’m not the only one to contact 5th - 21st SEAFOOD FORTNIGHT you concerning the misprint, or am I Promoting the health missing something?!! benefits of eating sustainably NOVEMBER Good magazine really, it’s good to sourced seafood. 3rd - 9th BRITISH SAUSAGE WEEK read during my coffee break. Details: www.seafish.org/2aweek For more information 6th - 7th ORGANIC FOOD FESTIVAL contact Toni Connolly Regards, Bristol Harbourside. on 01372 822 941 www.soilassociation.org/festival - Andy Porley, Kitchen Manager, Pinford 5th - 6th BAHA (BRITISH ASSOCIATION End Nursing Home, Bury St Edmunds. 11th - 12th NACC (NATIONAL OF HOSPITALITY ASSOCIATION OF CARE ACCOUNTANTS) EDITOR’S NOTE: Hi Andy, love the CATERING) CONFERENCE ANNUAL CONFERENCE poem! Thanks so much for pointing & EXHIBITION AND TECHNOLOGY out the misprint. It should have read The Hilton Birmingham EXHIBITION , Metropole Hotel. ‘rare cooked beef’, which makes a London Heathrow, Details: www.thenacc.co.uk Terminal 5. lot more sense! Details: www.baha.co.uk 20th - BRITISH FOOD FORTNIGHT (Runs The seventh British Food 9th - 10th OOH LIVE until Fortnight is a nationwide New trade show looking You can email 5th Oct) event celebrating the at the expanding brunch, your letters to diverse and delicious range lunch and snacking markets. [email protected] of food that Britain has For more information and to offer. to pre-register for your free Details: www.britishfoodfortnight.co.uk ticket: www.oohlive.co.uk 04 Stir it up SEPTEMBER 2008 E G N News from Country Range A R Y R T N U O ‘Team C Country Range’ are oarsome! Recipe from Country Range Four members of staff from Country Range Cassoulet HQ proved they were A classic slow-cooked French casserole absolutely ‘oarsome’ when they took part Serves 4 in a charity boat race. Ingredients Method (Left to right) Olivia Turnock, 1 onion, diced 1. Heat a little oil in a large pan and fry Gill Hutchinson, Joanne Lee 6 good quality sausages cut into the onion. Next add the diced pork and Janette Patten successfully small chunks and sausages and fry until browned. completed the Dragon Boat Race 500g/18oz diced casserole pork Add the carrots and fry for a few on Hollingworth Lake in Greater 1 large carrot, roughly chopped minutes. Manchester. 2 celery sticks, roughly chopped 2. Add the cannelloni beans, tomatoes, ‘Team Country Range’ were 1 x 400g tin chopped tomatoes celery, stock, tomato puree and all joined by seven other rowers and 1 tbsp tomato puree the herbs and spices. competed against teams from 2 x 300g tin cannelloni beans, drained 3. Bring to the boil, then reduce heat other local businesses. They raised and rinsed and simmer for 30-35 minutes, or £1,500 for Lancashire Air Ambulance 300ml chicken stock until the meat and vegetables are and ChildLine - more than any 1 tsp Country Range minced garlic cooked and tender. other team who competed on ½ tsp Country Range rosemary, kibbled 4. Transfer the mixture into a gratin dish the day. Olivia said: “We finished 1 tsp Country Range dried thyme and sprinkle with breadcrumbs. a respectable 12th (out of 17 teams!) 1 Country Range bay leaf Drizzle with oil and grill for two and had a fantastic day. We’ll ¼ tsp salt minutes, or until the top is crisp definitely be doing it again ¼ tsp Country Range ground and golden. next year.” black pepper 5.
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