Stir It up Magazine October 2013 Web.Indd
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OCTOBER 2013 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS GO BAAARMY... for the new Country Range Give a Child Décor Collection a Breakfast campaigncampaign llaunchaunch Tis the season to be jolly (organised) for the game season ONON THETHE ROADROAD toto streetstreet foodfood success Luxury Mince Pies... With a rich pastry case filled with luxurious mincemeat and baked to perfection, make Country Range Frozen Baked Mince Pies top of your Christmas list this festive season. From that delicious first bite of sweet, crumbly shortcrust pastry to the last satisfiying mouthful of subtly spiced mincemeat, nothing says Christmas better than a mince pie. Serve as a side with coffee or warmed through with cream or brandy butter. Luxury Deep Dish Mince Pies - 36 x 65g Mini Mince Pies - 64 x 34g Fully defrost before serving. For more details call 0845 209 3777 or visit www.countryrange.co.uk For starters... >> As the nights draw in and the clocks go back, many caterers are turning their attention to their autumn/winter and festive menus. Planning ahead is essential if you are to survive the others less fortunate than ourselves. This month, busy festive season so now is the time to make sure for the second year running, the Country Range you have all of the essentials in stock. On page 12, Group, in association with Kellogg’s, is launching we highlight some of the key areas to think about. its Give a Child a Breakfast campaign to help fund school breakfast clubs for children living in At this time of year, game features heavily on many deprivation. We hope you’ll embrace the campaign menus but knowing how to prepare game birds and and help us raise lots of much-needed cash for meat – let alone how to cook it! – can be a challenge. this great cause. For more details, see page 16. Our Melting Pot feature this issue is packed with tips, advice and recipe suggestions to give you inspiration. Happy October! Are you game?! (page 24). While Christmas is a time for over-indulgence, it’s also the season of giving, when we should be thinking of Ingredients... Food 20 ON THE RANGE 08 with Nigel Smith 31 NEW FROM 29 FIVE WAYS TO COUNTRY RANGE SIGNATURE DISH USE CAPERS by singer songwriter 11 THE Denise Pearson 37 THE MARKETPLACE MARKETPLACE Features 15 HEALTH & 19 HOSPITALITY WELFARE Leisure spending Tinned ‘super-food’ remains hesitant 39 FOOD & 05 CUSTOMER Listeriosis guidance PROFILE – The New last-minute INDUSTRY NEWS Coach House 16 EDUCATION booking system Cake International The 4th coffee wave Mintec on frozen veg CATEGORY Free school lunch for all 12 School scoop award Beef and lamb quality Planning FOCUS – Give a child a breakfast Foodservice set to for Christmas grow Favourites 27 34 ADVICE FROM THE GREEN GAUGE 04 THE EXPERTS 35 COOKS CALENDAR TOOLS OF 24 THE TRADE SOAP BOX THE MELTING POT 32 Are you game? LEADING LIGHT BAUMANN’S BLOG 23 Inspiration for Jo Wheatley – a COUNTRY CLUB fruits of the fi eld. great British Baker Our editorial partners... Contact us... EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 [email protected] As part of our environmental policy this DESIGN & PRINT Eclipse Creative magazine is printed using vegetable COUNTRY RANGE PHOTOGRAPHY oil based ink and is produced to high www.barrymellorphotography.co.uk environmental standards, including EMAS, ISO14001 and FSC® certifi cation. www.countryrange.co.uk/stir-it-up OCTOBER 2013 03 COOKS CALENDAR Soap Cooks calendar... Box by Roger Rant October In season... pumpkins celeriac wild mushrooms kale fi gs salsify 1-7 British Eggg Weeek 7-13 National Cake Week www.brritisheggweek.comm www.nationalcakeweek.co.uk Get back in 7-9 The ReR staurant Show, 14-20 Chocolate Week Earls CoC urt, London www.chocolateweek.co.uk the centre! www.therestauru antshow.co.uk 16 World Food Day >> Hy p e r m a r k e t s h av e 7-13 Nationnal Eating Out Week 27 British Summertime ends had their day, it is inncorpporating National increasingly stated in Currry Week 31 Halloween the food retailing press. www.nationaleatingoutweek.com The high cost of fuel, the enormous growth of internet shopping and the quality of local convenience stores have altered shopping habits. November If we have all we need close at hand, In season... why drive out of town? Now, we see in this issue of Stir it up’s Advice from the Experts about the growth of Street Food. red cabbage quince potatoes caulifl ower sloes brussel sprouts Can we see a revival of town centres if there are enough factors at play? 1 WoW rlld Vegan Day 10 Remembrance Sunday Certainly the vibrancy of street food would be a contributory factor. 4-8 NaN tional School Meals Week 16 World Food Day www.nnsmw.org.uk Another factor to throw in the mix, and 26 British Frozen Food maybe here old Roger is just being an 4-10 Britissh Sausage Week Federation annual luncheon, optimist, BUT I really do believe that www.lovepork.co.uk I see evolution at work. People of all Hilton on Park Lane, London kinds, whether from different races 5 BoB nfifi re Night 30 St Andrew’s Day or economic backgrounds, seem to me to be more comfortable together than in the past? A new dawn for our towns? December In season... beetroot white cabbage pears parsnips turnips Jerusalem artichokes 7-8 Great Tastte Festival of Food 25 Christmas Day and Driink, Donington Para k 26 Boxing Day www.festivaloffoodanddrink.co.uk 24 ChC ristmas Eve 31 New Year’s Eve 04 OCTOBER 2013 CUSTOMER PROFILE STARa iinn the makiingng “Fish and pastry are my speciality and I’m spoilt for choice with the bounty of ingredients we have here in Devon.” >> A talented Inn Mayy of thhisi yeeaar,, he ttoooko thee maakikingng mayayoonnnnaaisse.e He allwawayyss chef who helped his heellm of TThhe CCooacch HHoousu e rreeststauauraranntt usu eded to bbuuy whw olole fi shsh andnd filleet former boss secure atat Kenntit sbs uury Grraanggee, a bbeaauuttifuulll y them himsselff. FFilletetiing fi shsh is quiite In May of this year, reestoro ed Vicctotorir an coouunnttryy houousee hootel a skill and mmakekes a bib g diifferereencee two Michelin stars Thomas took the helm of inn Norrtht Devon, aand he is lloovvingg the to theh presesentatiion of thee fish.h is hoping to achieve chaalleenge off rununnningg thih nggs his waw y.y The Coach House restaurant the same success “MMost chhefs tennd to buy fi shh which “Fiish and pasttry are my speciialityy andd haave been scalede , guttted andd – in his own right. I’m spoio lt for choice with the bouo nty of fi lleted but doing it yourrses lf meae nss Although Kentisbury ingreddients we have here in Devon,n ” you teend to spend moore time over Country Range Grange only opened fi ve says Thoh mas. “Our fish and seafoood it andn as a result it lol oks neater. cuustommer Thoomam s come from Lundy Issland just off the months ago, it has been CCarr, 29, was the AfA teer all, fishmono gers are paid byy NNorth Devon ccoasst,t and one of my hhow fasts they can do it annd thhe fl essh such a big success that head chef at faf vvourite dishes on thhe menu at the iss often rippped as a consequennce.” the owner is already Rests aurant Nathan moment is mackerel with Lundy crab, feennel and samphire – it’ss literally The Coach House is alreae dy talking about opening Outlaw in Cornwall fl ying out of the door. Also on the receeivving raave revviewss, mmost other similar small when it was awarded mmenu is Lundy loobster coc cktail made notably in the Fini ancic al Timmess, boutique hotels – with the prestigious two with smoked mum sseel mayonnaaise, annd Thomas is fi nding himsself moree Thomas heading the stars. But now, after which I made one day when I was and moree in demandn . HHe has his mmucking arouund in the kiitchen. It fi rst food festival in thee baga , writes restaurant side of the four years of working works brilliantlt y with loobster!” a montthhly recipe column fof r Nortr h business. with the famous Devon Lifee, has done sevverala radio Manyy of Thomas’ skills with fi sh and inntervviews and is hoping to appear In the meae ntimee, Thomas has set TV chef, Thomas seafood were honed during his time on Saturday KiK tchen very soon. hih s sights on gaininng soomme formal is stepping out of working with Nata han Outlaww. Not bad for a boy from Birmmingham recognitioon for his efforts. Nathan’s shadow He explaiinss: “Nathaan was parrticulara ly who fof und himsellf at caterring “MMichelin stars are every chef’s and going it alone. good at fi sh preparatit on – as well as college after failing his maths GCSE! ddream but they involve a lot of hard Says Thoomas:s “I originally work and you are also dependn ent on wannted to be a soco iaal worker the servicce,” heh continun es, “so my but I did dn’t get a grade C in fi rsr t aim is to bbe awarded a Bib mmy maths GCSE so I couldn’t Gourmand (the Michelini Guide’ss go to college. Catering designation for restauurants offering college waas the next best ‘high quality dining at an affordable thing as I did a lot of cookking price’).) That’t s exactly wwhat I’m ata home with my mum.