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

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COUNTRY RANGE Freeze Chill Fries

Country Range Freeze Chill Fries have all the benefits of frozen fries with the added flexibility of chilled storage. a Crisp and Made to a consistent length with high dry material content, these quality fries give you more portions per kg, which should increase your profits. Golden Treat Packed in cases of 4 x 2.5kg bags and available in the following cut sizes: 11 x 11mm (7/16”) 13 x 13mm (9/16”) 9 x 18mm (Steak Cut)

Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282 694691

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COUNTRY RANGE COUNTRY RANGE N 08 A Ray O f S p a t Ev co o ri ays l er s es a R xfo ery t i w o a m of he Gr Gro Th 18 by Ju S a N ew d fo t r a p k m y e W h to b f Br S s e b rd Raymond: g a n t t t rm f ad ne ou e l a he d mo o pe a c tir o d n o 3 e i m ay r r a l u c i Univer up la t the 7 it p e v a h r e od i r e t at chef 60 al ingredints ake m S r t up p s t his p i K MD he n est c r t s o nd g r heir l l nat er ht y ent. eveal k c i SE f y l su ut s and at y n e e b fro sit PT Colin el b i ion’s sale cent ain n i ure ear, re I “ ain S brainy EM y Kil t , a es h m a they BE An h r p higflyers is m i t tha, e w , top R Co B m l t s e c i with team fig i o serves g n i k r o ir 2 y l s u o i v b o e’s ck e 0 chal best. are help unt acdemis. f o 8 ures f r o f Colege, or bran h geting h c u s of C ry said: d r a h them up r u o as th - nie for R ou ntr y bo an fo e an br m o n o c e de r e m o t s u c d figu s e h T “ a pe o t ai th ch ge h d n e e e k a m b efs r iod p Co b r e v ig e s rodu l p g n i v r e ra c i f f r u r W “ s e r u g i s e y unt , s u l Jan e r u s nd . y t n i a t r e c n u t xe n a t i we n d u co d St Ray i t s d e r a w a n n d e m e h x e M d n a t e en d n a n a y e ur ct h c d e w ry Oxf t n e A r e v l o d l sale uary l i o p u Ra nge i ege v d n a e w d mond t ng ne’s sale o w a ig f e r a er Ran I i a s g e v o d n c f y l i o y ord n a k n i h t v i t s ie , n a d f o d n a t defint t e g o p ht hat res r I e for t a e m s s g n i n e v e , c i t s a t n a f to a n i d a t h g i e s y a w l a rose ge e h t . s e l b a t e is f g i t s e u g “ , h s i f for has , e s e n i h C r r a l u p s up e r o m om t time. h t y e h t the of eh one t h n e e d n i k catering r o ben w a , s n i a r g e l o h w , r C k e e w last shift respon a oun of u e v a h y r t i f t S “ l a m r o f d ” s t h g i n ”. y a d n a u s o v s f o a i v r e s t a m a r . h the C 20 t a h t t d u t in try k e e w working h i h T “ o l o s y a w l a d o o f s e m u y l l s u u n e m e W e f r u o f t n u years l e u o s eating t n e a e d u l c n i largest i R e c e s a e r c n a c nd w t i m t r o s . r e n n i d s an i e m c r e p y r o s l a s t l a i t n a t s b u s p o t - d n a r e r e I e s i r ge s e c i o h c i recives soar r o f y a d o t r o f g i r a t s a p ma e g n a R siblty hs e r f and v t e g f o o s e c e t a m r e t at h e g e most f o d coleges e h t abits . n i e c i r p g n i h t r u o h c u m the e s e h T d n a t de k o o b e h t a h w e h t has h c i h w s e l a s a t ,s t h g i n ee r h t er a , y t i l a u q e r e h w p u o r G r i ro f day s r o t i t e p m o c i r t c e f f e t t a h t a - i r p h t w o r g y e h e r o m n t er a h s k a e p s s. s a h on e c y e t e v a h h ”. s r e f f o f o e r p ” , t a e e r a w a examp numero served St servi t The his he g a s p l e h m o p e h t o m s A i M t s a h c u m ’ e W “ o st t a h w ne’ o t cat e t p t ng e h h g i h t n a ud i m r e r a e h s e shoul o d f o i l p m o c l l ering d e i t us ent breakfst, n s h t . u n e m i h y e r h t i w y h t l a e h e c i o h c t p m the u o th h July y e , s e o r i w dif s n o i t s e g g u s d e d i u g y e i vac s , e v t l tea ferent a w h a t i s d a l a s is , s p i h c d e t n e m h l l e t is ver a de e W a y e e h t the he m n t u o b a tions 25,0. t n e d u t s g n i t a e t s u d e lun t s does ge say. y b e v a h n e m rs team’s conferencs. l i t u b d n a y e h t l ch a w come e k i l . e h t number n o n o u w o n and s not w T “ a e v i t a t n e s e r p e r y h t l a e h d n a n a w e h t p s t n e d u t s i h c g n i t e e m busiet w o h i s e around, rest y t n e diner !s p y e h t d o o f t e r ’ e w of dn a o t e w when .s n o i t p o For m r a e y e e s tn a w time e w dn a eals r e v e na c to w l a at no s ”. e v r e s o C sy a y t o i l n i B ll a h c r Jus-Rol Filo Pastry - A deliciously delicate pastry for a variety of dishes!

Low in fat, filo is the ideal pastryfor contemporary dishes and health conscious customers. Made following a traditional recipe, Jus-Rol filo is delicate in flavour so it does not overpower the fillings and yet is robust enough for handling in a busy professional kitchen. With a varietyof recipes possible using filo - from mini filo tartlets, use a pie topping or wrapping salmon fillets, the possibilities are endless! Log onto www.jusrol.co.uk to download free recipe ideas and pastry inspiration.

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New to the range Café Brontë Assorted Dunking Bars Now you can get all of Cafe Bronte’s Dunking Bars in one assortment. Café Brontë Fully Enrobed Soft Fruit & Oat Cookie Truly indulgent individually wrapped fruit and oat soft cookies, enrobed in Mexican single origin dark chocolate. A Must With Coffee

For further information, please visit our website on www.cafebronte.com or contact Karen Jones on 07973 899 570 or [email protected] S W E

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

Create your What’s The Catch? dish with ‘alternative’ fish Our Eco-Friendly - or lose tuna, cod and haddock stocks Guide to in less than 20 years! By Sarah Rigg Switching Fish…

Favourite fish dishes including blue fin tuna, cod and haddock Sea bass - Icefish is very similar in could be wiped off our menus forever if sustainable alternatives taste and texture and increasingly cannot be found, Stir it up magazine can reveal. available in British fishmongers. Haddock - Zebra Tilapia - a Marine conservationists are so It will include a list of sustainable fish good West African alternative concerned about the future of our suppliers and the restaurants which use to traditional North Sea fish. sea stocks that they have produced them throughout the UK. a chef’s manual detailing the most The organisations are hoping chefs and Cod - Pollock or New Zealand endangered examples. caterers will help to educate the public Hoki are great alternatives and can Sam Wilding, Fisheries Officer at the about the alternative fish available. be cooked in just the same way. Marine Conservation Society (MCS), Sam Wilding adds: “Chefs have a huge Dover Sole/Turbot - Flounder is says: “It is extremely important that influence on the way people eat and the alternative – cook thin ones as we use sustainable fish and replenish can encourage their customers to try you would a Dover sole, and treat the over-fished stocks like cod, or alternative tastes. the thicker specimens like turbot. they will die out forever. “We are looking at this from a scientific Avoid young fish. “For example, an excellent alternative perspective, but cooking professionals to cod would be to use pollock as it is can use their creativity to make different Sardines - Use English Sardines from the same family and some people fish appealing to the palate.” rather than European ones as think it is even tastier.” A panel of chefs were consulted in heavy fishing in the Med has led The guide - called The Seafood the making of the manual which will to shortages in parts of Spain. Sustainability Manual - will be be launched at Billingsgate Fish Market Whiting - These tiny tiddlers are a published on September 16 and is in London. member of the cod family and are a collaboration between the MCS, For further information on the manual ideal for making fishcakes. ‘Good Catch’ and the Marine and a list of the top 50 species of Stewardship Council. endangered fish, visit: www.fishonline.org

10 Stir it up SEPTEMBER 2008 S W E

Food and Industry News N Y R T S U D N I D N A D O O F Life tastes sweeter at 40 Mayonnaise for - so don’t desert desserts! lightweights According to the latest Frozen desserts specialist Alveston Kitchens is celebrating its research, more and more 40th anniversary of operation this year and is encouraging consumers are choosing low- caterers to have their cake and eat it. calorie options for dressings. According to research by Mintel, £2.9bn frozen food industry. consumers are not eating out as However, half of consumers who In response, Heinz Foodservice much but when they do, they like look at a dessert menu out of home has launched a new 12g light mayo to indulge - with more than half of choose not to have one, partly sachet (200 per case) and 5litre the UK admitting they like to treat because of the limited choice in back-of-house pail with half the themselves to a dessert out of home. comparison to starters and mains. fat of the standard mayonnaise. Emily Frank, brand manager for “With footfall decreasing, caterers Jennifer Harker, brand manager Alveston Kitchens, which offers a need to consider breadth of choice for Heinz Foodservice, said: 90-strong range of frozen desserts in their dessert menus, encouraging “Awareness of the relationship including gateaux, cheesecakes, round the table debate and making between diet and health is at an trifles, tiramisus and profiteroles, said: customers struggle with their all-time high, largely due to the “Desserts as a market sit in a frozen decision because all the desserts government’s promotion of category worth 18 per cent of a sound too delicious.” healthier lifestyles to relieve pressure on health services. “Caterers, in response, are looking for solutions which go hand in The way to a healthy hand with this growing obsession X-ice is a heart is through for ‘wellbeing’.” winning product the stomach! Fish and chips Coronary heart disease is the biggest killer in the UK… but chefs, cooks and caterers can do their bit to help. are favourites Why not cook up a disease-busting menu to mark World Heart Day on A new survey has revealed September 28. that fish and chips are the Pack your dishes with high-fibre lentils, best thing about being British. kidney beans, pulses, barley, rice, The poll, conducted by the Holiday Inn whole grain breads and pastas. group, asked 7,000 people what they To accompany, use avocado and liked most about Britain - and the oily fish such as herring, mackerel, classic seaside snack pipped the Spring Cool Soft Drinks were the sardines, tuna, salmon and swordfish. Queen to the top spot. Old-fashioned outright winners in the Innovation Garlic and onions can also improve pubs were third, followed by Sunday Zone Awards at the LACA National cholesterol, as they contain compounds roasts in fourth place. Conference. Their unique freezable that can lower blood pressure. fruit juice drink X-ice was developed The World Heart Federation suggests in response to demand from the sweetening dishes with apple juice education market for a healthy, or pureed pears, and adding spices, affordable, dual purpose product such as cinnamon, to give a hint of for schools. sweetness rather than using sugar.

SEPTEMBER 2008 Stir it up 11 S W E Food giants take big step N Y R

T to reduce carbon footprint S U D

N More than 40 of the biggest food firms in I

D the world have pledged to make fewer

N turn on

A transport miles.

D Mars UK, Unilever, Kellogg’s, Premier Foods and Tate O a world of O

F & Lyle Plc are just some of the companies who have signed up to the Food and Drink Federation’s (FDF) flavours ‘Environmental Checklist and Clause for Greener Food Transport’. The green scheme has been praised by Lord Rooker, Minister of State for Sustainable, Food Farming and Animal Health. He says: “I welcome the industry’s new initiative to reduce its environmental impact. The food industry makes an important contribution to the success of the UK economy and it is good to see it also showing leadership in the delivery of a more sustainable future.” &SAVE Here’s what some of the household name brand bosses told Stir it up magazine: Kellogg’s UK - Greg Peterson, Managing Director “We are working very hard with retailers and freight operators to ensure vehicles moving our goods are as full Buy 1 case of any Major as possible and share freight movements with Kimberley Clark to increase the space used on trucks.” ® Mars UK - Fiona Dawson, Managing Director “By maximising load fill, minimising journey distances, Mari-Base increasing fuel efficiency and where possible shifting from road to rail - Mars UK is committed to achieving a 20 per marinade for chefs cent reduction of CO 2 from transport by 2010.” Premier Foods plc - Robert Scholfield, Chief Executive and receive “The ten point checklist for greener food transport provides Premier Foods with a clear ‘roadmap’ which will assist us in developing best environmental practice within our logistics and fleet transport functions, we’re pleased to be one of the first signatories supporting this policy.” Tate & Lyle - Ian Bacon, Chief Executive, Sugars “We are committed to minimising our impact on the £3off environment. As a significant user of road transportation in the UK, Tate & Lyle recognise it is our duty to ensure energise and inspire the that high environmental standards are embedded into plus creativity of your dish with a our transport practices.” Unilever - Dave Lewis, Chairman UK & Ireland “Unilever UK and Ireland are delighted to support the free 4 Pack initiative. The potential economic and environmental (x 4 mixed flavours, 0.14ltr sample pots) = 53 free servings benefits are huge, but we can only maximise these Promotional Period: 1st September - 10th October 2008 by collaborating effectively with our retail and Available via Telesales transport partners.” For further information call our United Biscuits - David Fish, Executive Chairman Customer Services free on “We have reduced our annual transport mileage by over two million miles in the last few years. UB has also Freephone made its own commitment to reduce CO 2 emissions by Major 0800 58 77 333 its vehicles by 22 per cent by 2012. We are achieving new environmental standards to reach this goal and www.majorint.com have so far reduced our carbon emissions by 16 per cent since 2005.”

12 Stir it up SEPTEMBER 2008 N O I T

Food and Industry News - Education A C U D E -

Dish up a debate! S W E Drop in demand School cooks are being urged to N Y

dish up a hot debate by joining a R T

government-funded food panel. S U

for Jamie’s ‘ill D N

More than 350 caterers have already I

agreed to let off steam about the issues D N thought-out’ surrounding school dinners. A But the School Food Trust, set up with D O

£15million of government money, O F school dinners wants even more to join the scheme including catering managers and kitchen assistants. By Sarah Rigg Each term members of the School Cooks Panel will be sent a short survey which shouldn’t take longer than 15 minutes to complete and must be Jamie Oliver's TV campaign for healthier school meals returned within three weeks. could have caused a staggering 17 per cent DROP in The results, collected by post or email, uptake, says a top industry figure. will be analysed and put into a report for the Department of Education and published on the Trust website at And if the problem worsens, some has been turned, certainly in primary www.schoolfoodtrust.org.uk/index.asp local authorities will be forced to scrap schools, in just three years and that's a their school dinner service completely, fantastic achievement. A new generation according to Bob Cotton, chief executive of primary school children are now of the British Hospitality Association. getting proper meals at school and, as He adds that far from filling up on fresh they move up the school system, we A ‘spuddy’ fruit, veg and meat, children are flocking should start to see this having an impact to local takeaways to get their fix of on food choices in secondary schools. junk food. "I still firmly believe that compulsory good idea Says Mr Cotton: "Primary school food and cooking education for all kids children, who generally aren't allowed should be adopted. And I also think off the premises during lunch hours, there's a long way to go in many Primary schools throughout are often sustained by a lunch box schools to make their canteens efficient the UK are being encouraged containing such delicacies as Mars Bars, and enjoyable places to eat so that to grow their own spuds while secondary school children bunk kids actually want to stay on site rather under a British Potato off to the local high street during lunch than go to the local fast-food place." Council initiative. hour to feast on fish and chips." But Mr Cotton is not convinced. Since Jamie Oliver announced his strict "Jamie's dishes are sensible and Over 10,000 schools took part in the school manifesto - ditching dishes like healthy but they cost more and Grow Your Own Potatoes scheme turkey twizzlers and chicken nuggets they're not especially popular - yet - this year - making it the biggest - hundreds of thousands of kids have with the children. growing project in schools nationwide turned their backs on school meals. "This has a knock-on effect. The fewer - and is hoped thousands more Despite some reported success stories, children who eat a school lunch - the will register to take part in 2009. it's estimated that in fact 250,000 fewer higher the cost of running the service The free project is a fun, hands-on secondary school children had a school - particularly with food cost inflation way for primary school children to lunch in 2006-7 compared with two running at more than 10 per cent. see and understand how potatoes years earlier - a decline of 17 per cent. "Some local authorities, unless they grow, where food comes from and Demand fell in primary schools as pump more money how potatoes feature in a healthy well - by 170,000 pupils, or 10 per cent. into the service, may balanced diet. It culminates in a However the rate of decline in uptake be faced with closing competition to see which school has slowed down from five per cent a it down altogether. has grown the heaviest weight year ago to 0.5 per cent 2007/08. "Jamie's ideas of potatoes. And Jamie Oliver takes comfort in this, were introduced telling Stir it up magazine: "I always said too quickly and For more information visit this would take 10 years to really see without adequate www.potatoesforschools.org.uk results but it looks like the corner preparation." Bob Cotton

September 2008 Stir it up 13 GROWGROW YOURYOUR CONFECTIONERYCONFECTIONERY Buy a minimum of 3 SALESSALES WITHWITH THISTHIS GREATGREAT outers of MARS Confec & get a 5 tier MARS display Stand (worth £20) OFFEROFFER FROMFROM MARSMARS FREE ON LOAN!

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Please order your display stand through your telesales contact. Display Stands will be sent out by MARS confectionery within 3 days of receipt of your order. Offer Includes follow up visits from Mars merchandising expert to discuss how to further develop confectionery sales through range and display E R U S Food and Industry News - Leisure I E L - S W E N Y R T S

Save yourself a packet U D N I D N …and reduce the racket! A D O O

- Government hopes to silence new cases of hearing damage by 2030 F Pubs, clubs and restaurant bosses are public house, discotheques or nightclub, being urged to ‘ear’ on the side of or alongside live music or a live caution and sound out the new Noise dramatic or dance performance”. at Work Regulations 2008. Stricter The government hopes the regulations guidelines have been introduced to will eliminate all new cases of hearing protect employees from suffering the damage caused at work by 2030. risk and effects of noise exposure. Brian Lamb, of the Royal National The regulations set lower noise limits Institute for Deaf People, says: than those currently applied under the “Prolonged exposure to loud noise 1989 regulations and place duties on can cause permanent hearing loss employers to: and employers have a legal duty • Assess the risk to employees of to cut down noise and protect noise at work their employees from the • Take action to reduce noise harmful effects of noise at work. exposure “We welcome the new regulations. • Provide employees with hearing Noise-induced hearing loss is often protection (only where the noise cumulative and not immediately cannot be reduced) obvious, so its threat is seldom • Provide instruction and training to recognised or taken seriously. Whilst employees the effects of noise are irreversible, • Carry out health surveillance noise-induced hearing loss is totally (where there is a risk to health) preventable.” The music and entertainment sector For more information about the is defined in the Noise Regulations as regulations and simple steps that can “all workplaces where live or recorded be taken to reduce employee noise music is played in a restaurant, bar, exposure visit: www.hse.gov.uk/noise.

Calls for nutrition Falling beer sales information on menus hard to swallow A staggering 107 million fewer pints Eateries are being encouraged to display nutrition information were sold in April to June this year on their menus, following calls from inquisitive diners. compared with the same quarter in 2007 - a fall of 1.2 million pints a day. A survey recently carried out by the Food FSA chief executive Tim Smith said: Beer sales in pubs, bars and Standards Agency (FSA) revealed that “When we buy food from a retail restaurants are down 10.6 per cent 85 per cent of people agreed with the outlet it’s very clear from the packet over the same period, according statement that restaurants, pubs and what’s in the food and we then have to shock figures from the British cafes have a responsibility to make it control on how much salt and fat we Beer and Pub Association. clear what is in the food they serve. The add at home. When we eat out we The on-trade sold 144 million fewer vast majority felt this information should are asked to suspend any interest in pints during April to June this year be displayed on the menu and only two nutritional content of food as the compared with the same quarter in per cent of respondents said they would information isn’t universally available.” 2007 - down 1.6 million pints a day. find it useful on company websites.

September 2008 Stir it up 15 Free Crusha Milkshake Mix Dispensers To ffitit thethe greatgreat newnew bottlebottle shape!shape! To celebrate the launch of the new Crusha bottles and dispensers, the leading Milkshake Mix brand in Foodservice has 500 dispensers to give away to Country Range Magazine readers. To enter the prize draw, simply send your name, address and phone number by email to [email protected], see Terms and Conditions below for details. If you wish to buy the new dispensers, please contact Customer Services, Compak (North) Ltd. Tel: 0113 2350662 For more information on Crusha visit www.crusha-foodservice.co.uk

Terms and Conditions: The prize draw is open to all UK residents aged 18 or over except Silver Spoon or Country Range employees, their subsidiaries or anyone directly involved in the promotion. No purchase necessary to enter. Only one entry is permitted per person or per address. The winners will be the fi rst 500 entries to be received at the above email address. Incomplete entries will be disqualified. The winners will receive their prize by post within 28 days from receipt of their entries. A list of winners will be available by writing to the promoter after 30/05/09. No responsibility can be accepted for entries lost or delayed in transit. There is no cash equivalent to the prize. No correspondence will be entered into. Entry implies acceptance of these rules. The promoter is: The Silver Spoon Co, a division of British Sugar plc, Sugar Way, Peterborough, PE2 9AY. Registered in England 315158. Food es in re Th po m - th lo lo fo to ho O Th ti It ch whi ne Mik Heal As Th Sho ca - L tr har slip healt ch Hos t heir me i i s ips e enus ver cal cal du s i e ti ef fo w s tr s li e efs p p mat d ch e pi Co ho cy avel d-hi f ‘l o ar th ce rep o pl £4.5mi o f ec oc gove Pea m ta tha 65 ds oca ar i pit ff o ped t nw r g ungi n and ed are ls il terers and t d of onmy, pend ming al pat e s ared e he es per to tin ick. rson, the in ner rvice, - sut t al al £512milon for heir bought lion t (t nu Saf reac Tr he nme r g cent c he g at ien c NHS uro, and u f mber ainble catere k amiles, t her et es head nder at he shock it whic p on it h pr distance pur nks s k y ch ere oster of £ its Penzac dors ov ts -going county’s Fod hand Executive 12milon an withn nt pos of one en. the destinao). of idng pos rs - cost in purc and h aci tacis hotel e-built with as ingredints into rs lega Pro t I in r to the l o ter of campign, th e ndu a dents hasing’ the also May. thre d e prod n gram hy withn in st and encou a show w fod s county. income in claims ervics op unit, dep to in industry il an r Cor a educs Hayle help ocuring me ec brand uc t has the a slip stry for excitng ra femal fat the rip s and e for nwal d ge an s Corn fryer. hospital a a nd servic f Th or h f o o t t s e onmy e v a e h d n a e N t a P “ a o n k t f to he d l b a Royal o r C r .” y t n u o c p ne o c s ew e o s i o g q t o e , m i g n i w e h

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Celebrity Signature Dish E R U T A N G I S Y T I

My Signature R B E L E Dish by C As Detective Inspector Neil Manson in TV hit The Bill, he is often seen suffering with a soggy sandwich from the Andrew Sun Hill station’s canteen. Lancel

In reality, actor Andrew Lancel is an out three whole cloves of garlic and leave pan until very hot. Add a cube of butter and out foodie - who is about to launch ideally overnight. Remove the cloves and pour in a tablespoon of batter - a business offering gourmet trips, and in the morning. enough to coat the base - tilting the pan thinks nothing of catering for up to 60 to even the shape. Cook over a medium people at a time. Ingredients for the balsamic wild heat for about 30 seconds or until the This talented kitchen maestro has taken mushrooms (side dish) tiny bubbles break at the outside, then a string of cookery classes including 25g of the wild mushroom of central part and the pancake no longer Rick Stein’s fish courses and is a huge your choice looks wet. Flip or turn the pancake over fan of Gordon Ramsay’s restaurants. 100ml balsamic vinegar and cook for 10-15 seconds more. While Andrew’s wife Louise loves his 50g of sugar Repeat until all your pancakes are cooking, he was banned from catering Method: made keeping them warm in an oven at their baby son Isaac’s christening at Wash and chop the mushrooms and pre-heated to Gas Mark 3 (160ºC, 325ºF) the end of July. add to an oiled pan. Fry gently until This month’s signature dish is one that they are soft and beginning to brown. Ingredients for the filling Andrew made up using ingredients Put the balsamic vinegar and the sugar 250g goat’s cheese he had left in his kitchen one day. into a pan and heat gently to dissolve 1 butternut squash Andrew, 37, tells Stir it up: “I am a the sugar. The vinegar begins to simmer 1 handful of dill big believer in using what is in the and thicken. Get the pan nice and hot ½ small onion cupboard or fridge and I came up and add the mushrooms. Coat well in Method: with this one a few years ago now. the balsamic dressing and allow the Cut and scoop the squash, bake for It has served us well.” mushrooms to absorb the sauce for a about 30 minutes and mash to a chunky few minutes. consistency - it shouldn’t be too smooth. Slice your goat’s cheese and roughly Andrew’s Layered Pesto Ingredients for the pancakes slice your onion into rings and chop Pancakes served with 2 large eggs the dill. balsamic wild mushrooms 75g plain white flour Using a well-oiled cooking ring, place Salt and pepper your first pancake in the ring followed Ingredients for the pesto 185ml milk by a layer of squash mash and cover 1 handful of basil 2 cloves of garlic that with goat’s cheese. Repeat and top 1 handful of pine nuts 50g butter cut into cubes with a final pancake. Top with the dill 2-6 tbsp extra virgin olive oil Method: and onion to crisp it up and bake for ¼ cup of Parmesan cheese Next make your pancakes. Put the 10 minutes. 3 garlic cloves batter ingredients into a large jug and The goat’s cheese will run and it gives Method: whisk until you have a bit of hold. Allow a lovely layered effect. Be careful Chop the pine nuts and place with the to stand for 10 minutes and then add when removing the ring. You can serve roughly chopped basil and grated three tablespoons of your pesto so you with salad or I like to make balsamic parmesan cheese and olive oil in the have a nice green pancake mixture. mushrooms on the side. food blender. Pop it in the fridge with Heat a 20cm diameter non-stick frying

SEPTEMBER 2008 Stir it up 19 S H T S I H D G I

E Leading Lights L R G U T N I A

D Leading Lights celebrates the careers of some of the most prominent N A G E I L S and inspiring people in the catering industry.

Antony Worrall Thompson is a restaurateur and TV chef. He presented Saturday Kitchen and is a regular guest chef on Ready Steady Cook. He chatted to Stir it up’s Sarah Rigg.

In your autobiography ‘RAW’ Did you travel before opening You spend much of your time you describe what was a terribly your own restaurants? training young chefs. What turbulent childhood. How did I did a tour of France of the 3 star advice would you give to people this shape your early years and Michelin restaurants - over 18 restaurants starting out in the catering world? in 21 days - a risk of serious liver influence the making of the Never take no for an answer. If you are problems but I certainly learnt a lot determined to succeed you will, but hugely successful man you about nouvelle cuisine. are today? the greatness comes from passion Who cooks at home, and what is not college. It made me incredibly stubborn and determined. For a long time I was very your signature dish? You are obviously in great insular and focused to the point that We share the cooking although my wife demand, media-wise. Which relationships got in the way - thankfully cooks more often for our children as I shows do you especially enjoy I have come out the other side - but I am working a lot. My signature dish is am still very determined and ambitious. lamb shanks with flageolet beans, garlic doing and why? and rosemary. Daily Cooks Challenge is my favourite What are your earliest memories as it has a bit of everything; the of food and who, if anyone, Do you have a favourite chef or celebrity factor, competing chefs inspired you to learn to how restaurant? and a good dash of humour. to cook? TV chef would be Rick Stein. Also, What are your ambitions and Fergus Henderson of St John Bar and My earliest memories are the fact that Restaurant, Smithfield. Other restaurants plans for the future? it was pretty awful - public school food would be Riva in Barnes and Zuma in To stay alive long enough to have a didn’t exactly inspire my taste buds Knightsbridge. day off and long enough to see my and in the holidays the meals were children happily secure. The future will prepared by our au pair who couldn’t What do you think of the Michelin be more of the same and I’ll continue to produce anything that was edible. star rating? Do you think it is a fair write in the media and produce books Learning to cook became a necessity for as long as there is the demand. otherwise I wouldn’t have been fed! representation of the quality of Travel will be a priority on retirement. There are no particular influences apart food on offer? from Elizabeth David and Jane Grigson. I think the system stinks on the basis that Where did you train to be a it drives many chefs into poverty and is a reflection of food snobs rather chef - and was it your first career than the general public. of choice? It was always my first choice of career despite my very posh grandmother’s horror! I am a self taught chef. I gained some basic kitchen experience during my studies at Westminster College but I have never trained under any other chefs.

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