The elior hospitality

Delivering innovative and guide excellent hospitality experiences The elior hospitality guide Welcome to the elior hospitality guide

Helping you to make your hospitality offer and service the best it can possibly be. This guide has been developed to help What’s included? The benefits of the elior hospitality guide you provide a successful and consistent There are 7 sections, covering different hospitality service that will enhance • Minimum presentation and food display standards types of hospitality menus that are typical our customers’ experience and create across our elior business. Each section has • Tools to support the delivery of a consistent hospitality a minimum elior standard that can be a menu, with costed recipes; ‘What Great food offer, look and feel across the estate

adopted company-wide. INTRODUCTION Looks Like’ minimum display and service The elior hospitality guide is a required standards; top tips, photographs and • An identity that is instantly recognisable as elior part of all staff induction/training and has planograms. • Enhanced hospitality offer to support increased sales been developed as a tool to deliver great Also included is an order form section hospitality standards at your site. • Customer and client referrals for branded hospitality menu packs and Why a hospitality manual? stationery including; paper, pens, coasters, • Improved operational efficiency and door hangers and some other marketing elior’s marketing managers, development simplified mobilisations gems that could help you to promote your chefs and operations teams have worked business. together to produce a format of tried and tested hospitality menus to fit with current We hope you find the elior hospitality and emerging trends and formats. guide a great support to maintain and build upon excellent standards and we Offering innovation, seasonal menus welcome your feedback.

and some great hospitality presentation GUIDE HOSPITALITY ELIOR THE packs, to keep our customers on site with a hospitality offer that rivals any local competition.

Catherine Roe

Page 1 The elior hospitality guide

Contents

Best Practice - What Great Looks Like Hospitality Porridge BF 24 Premium Finger Food - Vegetarian Options WL 59 7 Principles to Creating Hospitality Breakfast Rolls & Finger Food BF 26 Finger Food Dips & Sauces WL 63 Your Perfect Hospitality Offer BP 1 Hospitality Breakfast Bowl Food BF 40 Finger Food Sub Recipes WL 66 Creating Great Customer Communication BP 2 Hospitality Plated Breakfast Dishes BF 46 Afternoon Tea Recipes & Planograms Tent Cards, Door & Bottle Hangers BP 3 Hospitality Continental Breakfasts BF 55 Introduction to Afternoon Tea AT 1 Bespoke Hospitality Brochure BP 4 Hospitality Breakfast Juices & Smoothies BF 58 Afternoon Tea Planograms (P-S) AT 2 Feedback Form BP 5 Snacks & Nibbles Recipes Afternoon Tea Contents AT 6 Order Form & Process BP 6 Introduction to Snacks & Nibbles S&N 1 Cakes (Bought In) AT 7 Event Equipment Hire BP 7 Snacks & Nibbles Contents S&N 2 Homemade Cakes AT 9 Point of Sale & Digital Screens BP 8 Meeting Room Biscuits S&N 3 Hospitality Afternoon Tea Sandwiches AT 35 CONTENTS Hospitality Website & Online Promotion BP 9 Meeting Room Snacks & Nibbles S&N 8 Recipe Information Extranet & Internal Marketing BP 10 Working Lunch Recipes & Planograms Allergen Procedure in Hospitality RI 1 Social Media BP 11 Introduction to Working Lunches WL 1 GDAs - Reference Intakes - COMING SOON! RI 2 Social Media - Dos & Don’ts BP 12 Working Lunch Planograms (I-O) WL 2 What is StarChef? RI 3 Opening Event BP 13 Working Lunch Recipes Contents WL 9 Room Layouts BP 14 Hospitality Equipment Standard Hospitality Sandwich Platters WL 10 Look Your Best! - Uniforms BP 15 COMING SOON! EQ 1 Café Style Hospitality Sandwich Platters WL 11 Look Your Best! - Trollies & Service BP 16 eXperience Premium Artisan Sandwich Platters WL 12 Hospitality Checklist BP 17 elior Hospitality eXperience eX 1 Grazing Style Premium Sandwiches WL 18 Delivering an eXperience eX 2 Branded Goods BP 18 Hospitality Cheese & Fruit WL 23 Our Brand Promise eX 3 Breakfast Recipes & Planograms Sandwich Lunch Accompaniments WL 25 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Introduction to Hospitality Breakfasts BF 1 Standard Finger Food - Meat Options WL 28 Safety & Wellbeing Hospitality Breakfast Planograms (A-H) BF 2 Premium Finger Food - Meat Options WL 36 Safety & Wellbeing Tips S&W 1 Hospitality Breakfast Recipes Contents BF 10 Standard Finger Food - Fish Options WL 41 Contacts Hospitality Breakfast Muffins & Pastries BF 11 Premium Finger Food - Fish Options WL 45 Your Contacts CT 1 Hospitality Breakfast Yoghurts & Birchers BF 17 Standard Finger Food - Vegetarian Options WL 52 Thank You CT 2

Page 2 Best Practice What Looks Like Best Practice What Looks Like 7 Principles to Creating When creating your perfect hospitality offer it is important to follow these principles at every step. Your Perfect Hospitality Offer Remember - how you implement them will be different for each site. Continued feedback from your staff and customers DELIVERY OF OFFER (MINIMUM STANDARDS) will help you deliver a great service/offer.

STEP ELIOR STANDARDS SITE CUSTOMER/CLIENT Ensure you have a trained hospitality service champion and that Consider the demographics of your Welcome, interact and thank (refer to the eXperience section) 1 People all your staff are fully trained in all modules site and customer base Ensure you manage the expectation of your client with staffing Consider staff skill set, on site How did your customer feel from the time of order to time of delivery structure and kitchen equipment equipment capability and how far (waiting on the phone / have we confirmed times location, quantities 2 Process If you require further training please contact the room is and order?) elior Learning & Development Ensure you purchase through nominated

Think about food and service timings Was there enough variety and range within my budget? OFFER PERFECT HOSPITALITY YOUR CREATING 3 Product core suppliers What are you customers picking at the moment... are they picking the Have you followed recipes and costed out menus accurately? Is it priced competitively cheapest or most expensive? Put yourself in the 4 Price Is your GP being met? and value for money? What is the current average spend customers shoes... per head? How does it look to the Ensure you have a suitable and reliable ordering system that is customer? within your budget By monitoring, improving and developing your hospitality offer Where and how do customers Is it simple and easy to Have you sat and experienced 5 Place you can increase GP order hospitality? understand and order? the current hospitality offer? Minimum standard brochure with paper based ordering system Preferred option - online ordering system How was I communicated to about the hospitality offer? How is best to Communication and publicity Brochure • Online • POS • Tent cards, etc. communicate with me? Web, email, menu, poster or social media? Was 6 Promotion Offer an upsell I offered an upsell? THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Physical Following or exceeding the elior hospitality The whole experience of the service What was my customer experience? Was I welcomed? Did I feel special 7 manual standards and offer, including the ‘look & feel’, and valued? Did the food look fresh, appetising and of high quality? Evidence Standard • Premium interaction, presentation and taste Did it taste great? Was it presented to a high standard?

Use the 7 principles as a checklist at each stage of development to ensure that FEEDBACK (MARKET FORCE) not only are you fulfilling your client and customer needs, but that you are offering the most robust, high quality offer possible in your environment. TOP TIP! TOP Page BP 1 Best Practice What Looks Like

Creating GREAT Customer Communication

Creating great food, producing innovative menus, enticing brochures and delivering excellent customer service is key to providing the best hospitality offer. To support the superb food offer, we have developed a range

of marketing materials to simplify the booking process, improve COMMUNICATION CUSTOMER GREAT CREATING communication, highlight key help messages and enhance the customer experience. Utilising the marketing tools that have been created will help you to communicate with your customers and promote upsell opportunities. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BP 2 Best Practice What Looks Like

Tent Cards, Door & Bottle Hangers

Tent cards, door and bottle hangers are a simple solution to improve communication, increase spend per head and promote key messages. Here are some areas for you to think about when promoting your offer:

Housekeeping Food Offer Fire safety meeting Menu choices and

points and reception new concepts HANGERS BOTTLE & DOOR CARDS, TENT phone numbers

Health & Wellbeing Promotions TOP TIP! You &Life Upsell opportunities If a hospitality booking has more than and allergen can be easily promoted, one service, think smart and promote Example.... the next logical day part offer.

information helping to increase GUIDE HOSPITALITY ELIOR THE Why not Add For example; when serving morning spend per head with Curly Fries to your coffee you could display enticing simple add-ons messages on tent cards or bottle hangers Sandwich Buffet? promoting a lunch time upsell. Just £1.50 per portion Page BP 3 Best Practice What Looks Like

Bespoke Hospitality Brochure

Following feedback and research conducted throughout the business, we identified a need for a simple process to produce professionally presented hospitality brochures and menus.

We have devised a flexible solution which Before presenting to your client ensure enables you to design you have followed the ‘7 Principles’.... your own bespoke hospitality brochure that 1 People Demographics of site and

is professionally produced BROCHURE HOSPITALITY BESPOKE and helps you to promote customer base your hospitality business. 2 Process Before creating your Staff skill set and the bespoke hospitality equipment capability brochure ensure the menu 3 Product is suitable for your site and Food and Service timings agree the menu content with your on-site team and 4 Price your client. Budget and spend per head 5 Place Where and how do customers order hospitality

6 Promotion GUIDE HOSPITALITY ELIOR THE Communication and publicity Once you have finalised your offer, complete the hospitality brochure 7 Physical Evidence design brief to receive your quote. The whole experience of the service and offer, including the ‘look & feel’, If you require assistance, please interaction, presentation and taste contact your marketing manager.

Page BP 4 Best Practice What Looks Like

Feedback Form

Feedback is important to ensure that we are delivering the right solutions and best customer eXperience at all times. Bespoke hospitality feedback cards can be created using the elior Marketing website; simply fill in the online order form at: http://eliormarketing.com/marketforce/154/hospitality FEEDBACK FORM FEEDBACK If you require assistance, please contact your marketing manager.

“ Feedback is the breakfast of champions.” Ken Blanchard

“ I think it’s very important to have a feedback loop, where GUIDE HOSPITALITY ELIOR THE you’re constantly thinking about what you’ve done and how you could be doing it better. I think that’s the single best piece of advice: constantly think about how you could be doing things better and questioning yourself.’ Elon Musk

Page BP 5 Best Practice What Looks Like

Order Form & Process

Simply complete the hospitality brochure design brief to receive your quote! The hospitality order form can be downloaded from elior extranet at the following link: http://www.elioruk.net/content/hospitality Shown below is a summary of the guidelines for completing your bespoke hospitality brochure order form.

Agree the menu content with your onsite SECTION 1 SECTION 5 STEP 1 team and client. Front Cover Design Accessories PROCESS & FORM ORDER Read the ‘7 Principles to Creating Your You are provided with the following Hopefully you will have decided how you will promote STEP 2 Perfect Hospitality Offer’ section to ensure options to design the front cover of your your brand and offer. This section is where you can order you have followed the ‘7 Principles’. brochure: a range of branded marketing tools and accessories to Complete the hospitality brochure order • Background colour promote your offer and service. STEP 3 form ‘design and content’. This includes • Image - selection of food images or blank These accessories include: 5 sections for confirming the design and • Logo - elior logo/elior logo with • Door hanger content of your brochure: strap line/client logo • Bottle hanger • Front Cover Design • Feedback form • Welcome • Tent card • Content & Menus • Tray liner • Back Cover • Accessories You are provided with the following options to design your bespoke hospitality marketing accessories: Each section provides a series of GUIDE HOSPITALITY ELIOR THE • Text box to add customised text options (e.g. colour, logo and food • Background colour images) to select from a drop down box • Design format 1 - elior default so that you can customise your brochure. • Design format 2 - drop down box with elior brands (Eat Avenue, Market Fresh, etc.) If you require assistance, please • Design format 3 - client bespoke with option to contact your marketing manager. upload client logo Page BP 6 Best Practice What Looks Like

Event Equipment Hire

For a special themed event there are occasions when to complete the right ‘look & feel’ as well as create the right atmosphere and TOP TIP! ambience, you really do need to hire in some specialist equipment. FREE On Loan Equipment Before going to the expense of hiring equipment, contact our suppliers for The most popular pieces of hired Specialist Hire support. In some cases, they may be able equipment are: For specialist hire equipment that may not be available to offer you ‘Free On Loan’ equipment • Gas BBQ • Tables from our core equipment hire supplier list, please when you will be promoting and/or • Chairs • Marquees contact our purchasing department for advice:

selling their products, such as: HIRE EQUIPMENT [email protected] Depending on how many times a year Tugo Pizza - pizza oven you hire these items of equipment it may Hot Beverage and vending machines United Coffee - bulk brewers/pour and determine whether you need to buy this item For long or short term hire of hot beverage and vending serve coffee machines of equipment to save you money in the long machines, contact our vending division for advice: Styles Ice Cream – ice cream bike/cart term. It may be worth discussing this need [email protected] with your operations manager as this could be Chicken Joes – bain marie/mobile pod purchased and shared in your area. for serving wraps, etc. Pauleys - vegetable cart for fruit and Please see the elior vegetable displays extranet for details on Delivery and Collection ordering equipment for Nestlé - Vitamix blender for frappes hire to enhance your Remember to book your and smoothies hospitality offer: equipment hire as early as possible, allowing plenty

www.elioruk.net/ GUIDE HOSPITALITY ELIOR THE content/core-supplier-list of lead time for delivery and collection around the TOP TIP! TOP date of your event.

Page BP 7 Best Practice What Looks Like Point of Sale & Digital Screens

We have devised and developed a wide range of marketing tools that enable you to showcase and promote your new hospitality offer. When introducing anything

new to the customer it is vital that you clearly communicate your important SCREENS DIGITAL information, innovations and any Health & Safety messages. & This can be achieved using a series of point of sale, including: Keep it simple! 3 key points to include

• Digital screens When promoting your offer 1 A great image or photographs SALE OF POINT • Tent cards using point of sale, think of 2 Easy to follow text, in a language that • Table talkers the High Street and how big is appropriate to your customers brands promote their services. 3 Your contact details TOP TIP! TOP

If you need any assistance with point of sale or implementing digital screens log on to www. eliormarketing.com or contact your marketing manager for advice. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BP 8 Best Practice What Looks Like Hospitality Website & Online Promotion

Effectively promoting your new hospitality offer to the right audience in the right medium is very important. It is becoming increasingly popular for hospitality menus and offers to be web and online based; reducing printing costs and ensuring a more efficient ordering and administration process.

Creating an easy to follow website can really benefit your business. PROMOTION ONLINE & WEBSITE HOSPITALITY People ‘buy with their eyes’ - so using bright, colourful and inviting photographs of the dishes and products from your menu is a great way to sell your offer.

OPTION 1 OPTION 2 A bespoke Control Management System A bespoke elior complete (CMS for short) information website hospitality ordering system Price from £700 Price from £3,500 A CMS website enables the site manager/ This option allows your Keep the website up-to-date, admin assistant the capability to update customers to view menus, offers and order relevant and interesting! menu information, important notices and via an online website and take payment. Your customers are very news quickly and easily. savvy with lots of experience

The key benefit of this option is that the GUIDE HOSPITALITY ELIOR THE This option allows customers to view the system will do all the hard work for you, of using websites - people’s hospitality offer; however, they will still collating and processing orders, giving attention span is becoming need to use email or a paper system to you the capability to monitor the sales TIP! TOP increasingly short, so keep Please contact your place their order. and customers spending trends. them entertained and excited marketing manager about your restaurant. for more details.

Page BP 9 Best Practice What Looks Like Extranet & Internal Marketing

One of the simplest and most cost effective ways of communicating your exciting new hospitality offer with clients and customers is to promote bulletins and example menus via your client’s intranet, newsletters and internal magazines. Be proactive! Organise a meeting with your client to identify the Your updates don’t have to be most effective and timely way to communicate with complicated. Communicate through customers and clients throughout your site. short, punchy updates with images and Be enthusiastic and give them a simple plan of what key information detailing your latest news you want to do over the next few months. stories, menu options and special offers. TIP! TOP This is a great opportunity to increase your sales! MARKETING INTERNAL EXTRANET& Here are some examples you could use: • new dishes being launched to your hospitality menu • seasonal produce and local supplier news • healthier food choices • CR updates (for example; new recycling Remember to or food disposable initiatives), plan regular • Reminders for your client and customers updates for your to book their place for Christmas Lunch client’s internal communication and, Include photographs and take this to ensure consistency

opportunity to share your success with GUIDE HOSPITALITY ELIOR THE and share best your client and customers - ‘shout’ about practice, use the how great your hospitality offer is! same content on the elior extranet.

Page BP 10 Best Practice What Looks Like

Social Media

Social media is becoming increasingly important in many of our customer’s day to day lives. When it is executed correctly, social media can be a very useful and cost effective marketing tool.

Nowadays, people are look for instant The toughest element of social media is building an audience by increasing your number of ‘followers’ or ‘likes’ (this is information and updates from their the number of people who want to subscribe to your social media pages). This can be achieved in the following ways. favourite celebrities, restaurants and brands. 1 Sign up and build your Twitter/ 5 If you have both a Twitter and 10 If you require any assistance Twitter and Facebook offer a fast, simple Facebook page correctly from the start. Facebook account, link them together. implementing social media marketing, and effective way to communicate with Ensure you have good quality images, This will save time on updating both. please contact your marketing manager. your consumers, enabling you to share logos, photos and accurate content, MEDIA SOCIAL 6 Run a contest on your Twitter/ menus, special offers, web links, photos, such as; opening times, contact details Remember! Facebook page that requires your news stories, etc. and current menus. If you need help Check for client approval before setting up followers to ‘like’, ‘share’ or ‘retweet’ your with this please, contact your marketing a social media account. They may already offer or message to enter a prize draw. manager for advice. have a social media account set up that you Profile For example: WIN A MEAL FOR 2 at the can add input to or they may have an I.T. 2 Make a simple plan of what and when restaurant this May. Retweet this message policy that does not allow it. Please check you want to promote so you have a Hospitality to be entered into a free prize draw! the elior UK social media policy before more effective targeted approach. 7 Use printed point of sale (table talkers, setting up a Facebook or Twitter account. If

204 17 222 3 Make your Twitter/Facebook page posters) to promote your social media you have any questions please contact your TWEETS FOLLOWING FOLLOWERS interesting by updating it on a regular marketing manager. FOLLOW platforms with messages pointing basis with lots of interesting, relevant people to Twitter/Facebook. stories and offers. 8 Add a newsworthy update that is 4 Where possible, link into your client’s Sitename@hospitality 2h relevant to the food industry to your GUIDE HOSPITALITY ELIOR THE Taster day! We’ll be showcasing our new Summer menu with samples social media platforms by posting their Twitter/Facebook page a couple of from all our exciting new dishes. Organise a meeting with your Sitename@hospitality 1d messages and asking them to post, times a week. All set for tomorrow’s ‘taster day’ with our senior development chef client and identify the best way ready with retweet and share your messages. By doing this, your news and information 9 Offer ‘special offers’ including discounts and frequency to communicate will reach a new audience which already to Facebook fans. Most Facebook users with customers and clients ‘like’ a page to obtain a discount. throughout your site. has an interest in your site. TIP! TOP

Page BP 11 Best Practice What Looks Like Social Media Dos & Don’ts

Facebook & Twitter Your Facebook / Twitter page should exceed the minimum requirements below.

Photos Posts & Content DO... DO... Photos are the perfect way to showcase You need to post at least once a week. Act the way you’d want to be your food. They should be good quality, Make them informative and provide your treated. If you care about people bright, focussed and varied. crediting you, credit other people. customer a reason to either book extra TOP TIP! DON’TS & DOS - MEDIA SOCIAL All food photography must either be hospitality or visit your restaurant. If you care about being polite and responding to people on Twitter, respond Quality over quantity! taken onsite or downloaded from elior’s Any offer that you post on your page must politely to them. If you want people Short snappy posts have a greater photo library. Details can be found at: have full terms and conditions. http://www.elioruk.net/content/ to leave insightful comments (not just impact than long winded ones. A terms and conditions template is image-library promotions) on Facebook, do the same Research by Allegra shows that available from: http://eliormarketing. for them. the best Facebook pages are ones You must have written permission com/hospitalitymanual that engage with their customers to use any photo with people. Be consistent in your message. Whatever DON’T... by posting often, asking for Download consent forms from: http:// you are promoting in the hospitality areas, feedback, opinion polls and eliormarketing.com/hospitalitymanual Post more than 10 times a week as this online and on point of sale; ensure that the becomes overkill for the site and may running competitions (e.g. vote DON’T... language is the same and the messages become a nuisance for customers who for your favourite afternoon tea Add peoples’ photographs without carry the same look and feel throughout. will visit your Facebook page or receive and prize draw winner receives a getting written permission first. Keep each post positive, upbeat and with messages from you. free afternoon tea).

Put any images or photos that may the target customer in mind. Make comments regarding our GUIDE HOSPITALITY ELIOR THE embarrass people or that are not Post and tweet regularly, planning in competitors, only positive comments Remember! business appropriate. Remember; advance what you want to say so you can should be posted. If you need help setting up any social this is a business Facebook/Twitter link in with offers, special events, general Use language that your customers media, please contact your marketing account, not a personal one. awareness and news worthy stories. won’t understand. manager and they will advise the best You must not download any images approach to suit your outlet. from the internet as most are copyrighted and can lead to fines. Page BP 12 Best Practice What Looks Like

Opening Event

So, you have devised your new menu, planned the drink accompaniments, ordered all point of sale materials and produced a fantastic brochure. You now need to launch your new offer with a bang! OPENING EVENT OPENING

An opening event is the perfect opportunity for you to showcase your innovation and food. It provides you with the perfect platform to raise awareness of elior, our hospitality and great food offer, as well as to attract new customers for both hospitality and your restaurant. Depending on the type of site and the environment there are a number of different approaches to promote your fantastic new hospitality offer. Meet your client and present formally Meet with the client and stage a dummy run hospitality lunch for one of their meetings with tasters, etc., so they can feedback. Remember to invite the PAs as they are often the people who book the hospitality THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE on behalf of your clients. Ensure you plan and promote the opening Invite a cross section of your event at least 4 weeks customer base to a taster session prior to the event date to Host a large high profile launch event to give you the best possible wow your customers and clients with the opportunity for success!

new hospitality offer. TIP! TOP Page BP 13 Best Practice What Looks Like

Room Layouts

The room layout is your first opportunity to make a great impression so it’s imperative that the room is perfect.

When displaying stationery items such as note pads, pens, etc. remember to neatly display them on the table or on the side table. Ensure any cables, phone leads and power cables are neatly arranged. ROOM LAYOUTS ROOM If possible set up any crockery, etc. prior to the start time. Ensure that the cups and glasses are clean, neatly displayed and there is enough for the number of hospitality attendees. Remember to plan when fresh, hot tea and coffee is to be delivered to suit the client’s needs and requirements. Ensure your display equipment is clean, in good working order and fully stocked so items will not run out. Make sure food is delivered in good time and displayed in an attractive and enticing way, following the planograms. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Label it! Make sure that all food and drink is labelled with a description and allergen information. The allergen flyer must also Once you have set up the room take a photo be displayed. and use this for best practice for all your staff. Remember; even if you are not responsible for stationery and IT... the whole experience matters! TOP TIP! TOP Page BP 14 Best Practice What Looks Like Look Your Best! Uniforms

Wear a hat! TOP TIP! Please ensure that name badges are clean, look professional and Wear a name badge, are correct. ensuring that it is clean and in good condition.

Ensure your tuck in your shirt and UNIFORMS - BEST! YOUR LOOK that your apron, uniform and shoes are clean - showing no food, grease marks, etc.

First impressions are everything.... You only have one

opportunity to GUIDE HOSPITALITY ELIOR THE make a great one - so please remember to look neat and tidy, stand tall and proud, push the trolley, don't lean on it and smile! Page BP 15 Best Practice What Looks Like Look Your Best! Trollies & Service TOP TIP! Check that your trolley Check all crockery and Check you have enough is well maintained, drinks items are clean crockery for the customers clean and in full and presentable. you are going to serve. working order.

Ensure the wheels are clean SERVICE & TROLLIES - BEST! YOUR LOOK Check the trolley is clean and in fully working order. and all the food and drink is customer facing.

The hospitality host must have a warm, friendly and genuine working attitude, and where possible, received training in THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE elior’s eXperience programme. The staff member must be well presented and respectful to the client’s specific wishes. For instance, some clients do Check your wheels before entering the room to ensure not want the hospitality to interrupt their meeting but be a that your wheels haven’t collected something on route! pleasant addition to their meeting.

Page BP 16 Best Practice What Looks Like

Hospitality Checklist

YES NO COMMENT

Have you followed the 7 Principles?

Do you have your marketing materials? (E.g. door hanger, feedback cards, etc)

Does the client have a contact name and number for top-ups, support with faulty equipment, etc.?

Are the tables and chairs clean and tidy?

Are the correct amount of places set?

Is all the AV working? (If necessary call the correct department to fix.)

Is there enough stationery? (Including flipchart paper and pens.) CHECKLIST HOSPITALITY

Is the room set as per the client’s request?

Are all the flasks in clean, working order and have the correct labels? Are all the condiments readily available? (E.g. sugars, sauces and dips.) TOP TIP! Organise a meeting with Is there enough crockery, cutlery, glasses and napkins? your client to identify the Do you have all the labels and enough stands/easels? best way and frequency to communicate with Have any special diets been catered for? customers and clients Are there enough products? (E.g. food and drinks.) throughout your site. Have you checked that all drinks are the correct temperature?

Have you got all the allergen information and signage? Check with the chef that NO

substitutions have been made (if they have refer to the allergy policy for your next steps)? GUIDE HOSPITALITY ELIOR THE

Add your bespoke hospitality checks in here

Add your bespoke hospitality checks in here

Add your bespoke hospitality checks in here

Add your bespoke hospitality checks in here

Page BP 17 Best Practice What Looks Like

Branded Goods

A great finishing touch to your hospitality offer is to personalise items to suit your client’s brand guidelines.

There are a variety of items available to help promote elior or the client’s brand, including: pencils, pens, pads, post-it notes, cups, glasses, hot drink holders, USB drives, lanyards and bottles. For contact details please get speak to your marketing manager or contact: [email protected] to obtain a quote. BRANDED GOODS BRANDED THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BP 18 elior hospitality Breakfast Planograms & Recipes Breakfast Breakfast Introduction to Hospitality Breakfasts

Welcome to the hospitality breakfasts section of your elior hospitality manual!

This section covers all areas of The recipes in this section are designed to inspire you to think about hospitality breakfast food from trying some new ideas for your hospitality breakfast offer and deliver a simple platter of pastries to your customers and clients some real innovation in this part of your hospitality menus. some really innovative breakfast Current costs and product codes for all the recipes featured in this bowl food and finger food ideas

section can be found in StarChef in the Hospitality recipe categories. BREAKFAST BREAKFASTS HOSPITALITY TO INTRODUCTION alongside standard and premium Food Intolerance Regulations (FIR) Intolerance Reports can also be versions of the most popular run against these recipes to give you accurate allergen information breakfast offers served in the for your customers. Elior business.

Please note: The products used within the recipes in this section

of the hospitality manual from The GUIDE HOSPITALITY ELIOR THE Bread Factory are only available to sites in London via Enterprise Foods all other bread and pastry products come from 3663 and are available to Elior sites nationally.

Page BF 1 Breakfast Planogram A Standard Breakfast Pastries & Fruit Platter

The planogram guide shown here are designed to help you present your breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.

A TOP TIP! Always clearly label your food and drink STANDARD BREAKFAST PASTRIES & FRUIT PLATTER FRUIT & PASTRIES BREAKFAST STANDARD products. Remember PLANOGRAM to clearly label any allergen items. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Mini Croissant Selection (3663 Premium Fresh Fruit Platter - Mini Muffins (3663) - Mini Danish Selection (3663 Ready to Bake) with Preserves page WL 23 page BF 16 Ready to Bake) - page BF 11 - page BF 11 Oranka Freshly Remember each platter Squeezed Orange Juice - page BF 58 must have separate tongs! Page BF 2 Breakfast Planogram B Premium Breakfast Pastries & Fruit Skewers

The planogram guide shown here are designed to help you present your premium pastries and fruits breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.

B

Premium Fruit Danish Selection - page BF 12 PLANOGRAM PLANOGRAM SKEWERS FRUIT & PASTRIES BREAKFAST PREMIUM TOP TIP! Always clearly label your food and drink Freshly Squeezed products. Remember Beetroot & Carrot Juice - page BF 61 to clearly label any allergen items. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Premium Mini Croissant Selection Mini Muffin Selection (Bread Spiced Apple, Apricot & Muesli Fresh Fruit ‘Skewers’ with Passion with Preserves - page BF 12 Factory) - page BF 16 Muffins - page BF 14 Fruit Yoghurt - page WL 24

Oranka Cloudy Oranka Freshly Apple Juice - Squeezed Remember each platter page BF 58 Orange Juice - must have separate tongs! page BF 58 Page BF 3 Breakfast

Planogram C Standard Pastries & Breakfast Rolls with Fruit Platter

The planogram guide shown here are designed to help you present your breakfast pastries and rolls offer. These examples show the minimum standard for a hospitality breakfast set up. - STANDARD PASTRIES PASTRIES STANDARD - C

Mini Danish Selection (3663 Ready to Bake) - page BF 11 PLANOGRAM PLANOGRAM & BREAKFAST ROLLS WITH FRUIT PLATTER FRUIT WITH ROLLS BREAKFAST &

TOP TIP! Always clearly label your food and drink products. Remember to clearly label any allergen items. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Oranka Freshly Standard Sautéed Mushroom Standard Bacon Rolls with Sauces Premium Fresh Fruit Platter - Mini Muffins (3663) - Squeezed Orange Juice & Fried Egg Rolls with Sauces - - page BF 26 page WL 23 page BF 16 - page BF 58 page BF 27 Remember each platter must have separate tongs!

Page BF 4 Breakfast Planogram D Premium Pastries & Breakfast Rolls with Fruit Skewers

The planogram guide shown here are designed to help you present your premium pastries and breakfast rolls offer. These examples show the minimum standard for a hospitality breakfast set up. - PREMIUM PASTRIES PASTRIES PREMIUM - D

Premium Fruit Danish Selection - page BF 12 PLANOGRAM PLANOGRAM & BREAKFAST ROLLS WITH FRUIT SKEWERS FRUIT WITH ROLLS BREAKFAST &

Freshly Squeezed Spiced Apple, Apricot & Muesli Beetroot & Carrot Muffins - page BF 14 Juice - page BF 61 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Premium Mini Croissant Selection Premium Grilled Back Bacon Rolls Premium Grilled Cumberland Sausage Mini Muffin Selection (Bread Fresh Fruit ‘Skewers’ with Passion with Preserves - page BF 12 with Sauces - page BF 28 Rolls with Sauces - page BF 28 Factory) - page BF 16 Fruit Yoghurt - page WL 24

Oranka Cloudy Oranka Freshly Apple Juice - Squeezed Always clearly label your food and drink products. Remember each platter page BF 58 Orange Juice - Remember to clearly label any allergen items. must have separate tongs! page BF 58 TOP TIP! Page BF 5 Breakfast Planogram E - Premium Pastries with Breakfast Finger Food, Fruit Skewers & Yoghurt Shots

The planogram guide shown here are designed to help you present your premium breakfast offer. These examples show the minimum standard for a hospitality breakfast set up. - PREMIUM PASTRIES WITH BREAKFAST BREAKFAST WITH PASTRIES PREMIUM - E Premium Mini Croissant Selection Premium Fruit Danish Selection - with Preserves - page BF 12 page BF 12 FINGER FOOD, FRUIT SKEWERS & YOGHURT SHOTS YOGHURT & SKEWERS FRUIT FOOD, FINGER PLANOGRAM PLANOGRAM

Spiced Apple, Apricot & Muesli Muffins - page BF 14

Oranka Cloudy Oranka Freshly Apple Juice - Squeezed page BF 58 Orange Juice - page BF 58

Mini Muffin Selection (Bread Factory) - page BF 16 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Layered Fruit Berry Burst Yoghurt Mini Croissants Filled with Mini Seedy Scrambled Egg Yoghurt Crunch - Shot - page BF 17 Smoked Haddock, Wilted Spinach & Spinach in a Plain Bagel - Mini Eggs Benedict - Fresh Fruit ‘Skewers’ with Passion page BF 17 & Scrambled Eggs - page BF 30 page BF 33 page BF 37 Fruit Yoghurt - page WL 24

Pineapple, Ginger & Oatmeal Smoothie - Always clearly label your food and drink products. Remember each platter page BF 60 TOP TIP! Remember to clearly label any allergen items. must have separate tongs! Page BF 6 Breakfast Planogram F Premium Healthy Start Breakfast

The planogram guide shown here are designed to help you present your premium 'healthy start' breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.

F Blueberry & Linseed Quinoa Yoghurt - page BF18 PREMIUM HEALTHY START BREAKFAST START HEALTHY PREMIUM PLANOGRAM PLANOGRAM

Chia Seed & Coconut Bircher with Strawberry Compôte - page BF 20 Oranka Cloudy Oranka Freshly Apple Juice - Squeezed page BF 58 Orange Juice - page BF 58

Low Fat Mini Muffin Selection - page BF 16 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Energizing Breakfast Bircher - High Energy Peanut Bar - Fresh Fruit ‘Skewers’ with Passion page BF 20 page S&N 15 Fruit Yoghurt - page WL 24

Pineapple, Ginger & Freshly Squeezed Always clearly label your food and drink products. Remember each platter Oatmeal Smoothie - Vegetable & Parsley Remember to clearly label any allergen items. must have separate tongs! page BF 60 Energy Juice - page TOP TIP! BF 61 Page BF 7 Breakfast Planogram G Classic Continental Breakfast

The planogram guide shown here are designed to help you present your continental breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.

G

Premium Butter & Preserves - page BF 12 PLANOGRAM PLANOGRAM BREAKFAST CONTINENTAL CLASSIC

Oranka Cloudy Oranka Freshly Apple Juice - Squeezed Continental Breakfast Bread page BF 58 Orange Juice - Selection - page BF 55 page BF 58 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Continental Breakfast Cured Meat Premium Fresh Fruit Platter - Platter - page BF 56 Continental Breakfast Gravadlax Continental Breakfast Cheese Mini Danish Selection (3663 Self-serve Natural Yoghurt Bowls - page WL 23 Salmon Platter - page BF 56 Platter - page BF 55 Ready to Bake) - page BF 11 page BF 19

Always clearly label your food and drink products. Remember each platter TOP TIP! Remember to clearly label any allergen items. must have separate tongs! Page BF 8 Breakfast Planogram H - Premium Breakfast Bowl Food with Yoghurt & Fruit Skewers

The planogram guide shown here are designed to help you present your premium breakfast bowl food offer. These examples show the minimum standard for a hospitality breakfast set up. - PREMIUM BREAKFAST BOWL FOOD FOOD BOWL BREAKFAST PREMIUM - H

Super Seedy Scrambled Egg with Granary Toast - page BF 45 PLANOGRAM PLANOGRAM SKEWERS FRUIT & YOGHURT WITH

Oranka Fruits of the Forest Smoothie - Self-serve Natural Yoghurt Bowls - page BF 58 page BF 19

TOP TIP! GUIDE HOSPITALITY ELIOR THE Always clearly label Classic Smoked Haddock Scrambled Eggs & Chorizo with Fresh Fruit ‘Skewers’ with Passion your food and drink Kedgeree - page BF 42 Slow Roasted Tomatoes, Rocket Fruit Yoghurt - page WL 24 products. Remember & Ciabatta - page BF 41 Oranka Cloudy Oranka Freshly to clearly label any Apple Juice - Squeezed allergen items. page BF 58 Orange Juice - page BF 58 Page BF 9 Breakfast Hospitality Breakfast Recipes

Contents

Hospitality Breakfast Muffins & Pastries Blueberry Compôte BF 22 Mini Seedy Scrambled Egg & Spinach Boiled Free Range Eggs & Toasted Soldiers BF 47 Standard Pastries Quinoa Yoghurt Base (Plain) BF 22 in a Plain Bagel BF 33 Buttermilk Hotcakes with Bacon Mini Danish Selection (3663 Ready to Bake) BF 11 Basic Bircher Muesli Base BF 22 Breakfast Burritos & Maple Syrup BF 48 Mini Croissant Selection (3663 Ready to Bake) Super Nutty Granola BF 23 Full English Breakfast Burrito BF 34 Buttermilk Hotcakes with Berry Compôte with Preserves BF 11 Superfood Seed & Berry Granola BF 23 Smoked Salmon, Scrambled Egg & Low Fat Natural Yoghurt BF 49 Premium Pastries Hospitality Porridge & Tomato Breakfast Burrito BF 35 Eggs Florentine BF 50 Premium Mini Croissant Selection Traditional Porridge & Toppings BF 24 Roasted Mushroom, Tomato, Glen Mhara Smoked Salmon with Spinach & Ricotta Breakfast Burrito BF 36 Scrambled Eggs and Granary Toast BF 50 with Preserves BF 12 Healthier Porridge & Toppings Premium Fruit Danish Selection BF 12 Quinoa Porridge BF 25 Mini Breakfast Muffins French Toast with Banana & Maple Syrup BF 51 Premium Butter & Preserves BF 12 Skinny Porridge BF 25 Mini Eggs Benedict BF 37 French Toast with Crispy Bacon & Maple Syrup BF 51 Breakfast Muffins Hospitality Breakfast Rolls & Finger Food Mini Eggs Florentine BF 37 High Energy Muffins BF 13 Ricotta & Sweetcorn Pancakes with Standard Breakfast Rolls Sub Recipes HOSPITALITY BREAKFAST RECIPES RECIPES BREAKFAST HOSPITALITY Spiced Apple, Apricot & Muesli Muffins BF 14 Chunky Avocado Salsa BF 52 CONTENTS Standard Bacon Rolls with Sauces BF 26 Breakfast Poached Egg BF 38 Homemade Banana & Chocolate Muffins BF 15 Thai Style Pork Breakfast Omelette BF 53 Standard Sausage Rolls with Sauces BF 26 Scrambled Egg for Rolls BF 38 Low Fat Mini Muffin Selection BF 16 Standard Sautéed Mushroom & Fried Egg Wilted Baby Spinach BF 38 Sub Recipes Mini Muffin Selection BF 16 Rolls with Sauces BF 27 Roasted Portabello Mushroom BF 39 White Toast & Spread (1 slice) BF 54 Mini Muffins BF 16 Premium Breakfast Rolls Slow Roasted Plum Tomatoes BF 39 Fruits of the Forest Compôte BF 54 Hospitality Breakfast Yoghurts & Birchers Premium Grilled Back Bacon Rolls with Sauces BF 28 Hospitality Breakfast Bowl Food Hospitality Continental Breakfasts Breakfast Yoghurts Premium Grilled Cumberland Sausage Chorizo Hash & Poached Eggs with Bread Selection with Butter & Preserves BF 55 Berry Burst Yoghurt Shot BF 17 Rolls with Sauces BF 28 Spinach & Tomato BF 40 Cheese Platter BF 55 Premium Scrambled Egg, Roasted Mushroom Layered Fruit Yoghurt Crunch BF 17 Scrambled Eggs & Chorizo with Slow Roast Cured Meat Platter BF 56 & Tomato Rolls with Sauces BF 29 Blueberry & Linseed Quinoa Yoghurt BF 18 Tomatoes, Rocket & Ciabatta BF 41 Gravadlax Platter BF 56 Raspberry & Apple Quinoa Yoghurt BF 18 Slow Roasted Tomato and Halloumi Cheese Classic Smoked Haddock Kedgeree BF 42 in a Brioche Roll with Sauces BF 29 Homemade Continental Rye Bread BF 57 Self-Serve Natural Yoghurt Bowls BF 19 Five Bean Poached Egg Bowl Filled Mini Croissants Hospitality Breakfast Juices & Smoothies Breakfast Birchers with Ciabatta Toast BF 43 Mini Croissants Filled with Smoked Ham, Huevos Rancheros Oranka Juices & Smoothies BF 58 Energizing Breakfast Bircher BF 20 Swiss Cheese & Scrambled Eggs BF 30 (Spicy Mexican Style Fried Eggs) BF 44 Homemade Juices & Smoothies Chia Seed & Coconut Bircher Mini Croissants Filled with Smoked Haddock, with Strawberry Compôte BF 20 Super Seedy Scrambled Egg Banana, Mango & Almond Smoothie BF 60 GUIDE HOSPITALITY ELIOR THE Wilted Spinach & Scrambled Eggs BF 30 with Granary Toast BF 45 Sub Recipes Mini Croissants Filled with Scrambled Egg, Pineapple, Ginger & Oatmeal Smoothie BF 60 Apple Compôte BF 21 Slow Roast Tomato, Mushroom & Feta Cheese BF 31 Hospitality Plated Breakfast Dishes Strawberry, Cucumber & Oatmeal Smoothie BF 60 Blackcurrant Compôte BF 21 Mini Breakfast Bagels Plated Breakfast Dishes Freshly Squeezed Beetroot & Carrot Juice BF 61 Strawberry Compôte BF 21 Mini Ham, Cheese & Tomato in a Sesame Bagel BF 32 Standard Full English Breakfast BF 46 Freshly Squeezed Vegetable & Parsley Fruits of the Forest Compôte BF 21 Mini Smoked Salmon & Cream Cheese Premium Full English Breakfast BF 46 Energy Juice BF 61 Raspberry Compôte BF 22 in a Poppy Seed Bagel BF 32 Vegetarian Full English Breakfast BF 47 Spicy Tomato Juice BF 61

Page BF 10

Breakfast Hospitality Breakfast Muffins & Pastries Standard Pastries Mini Danish Selection Mini Croissant Selection (3663 Ready to Bake) (3663 Ready to Bake) with Preserves

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Bake and finish the mini Danish as per the 1 Bake the mini croissants as per the manufacturer's 10 each Danish Premium manufacturer's instructions. 10 each Croissant Mini instructions. Remove from the oven and keep warm. Mini Selection Remove from the oven and keep warm. Selection 2 Place the jam, butter and Flora portions neatly

(42g) Ready to Bake PASTRIES & MUFFINS BREAKFAST HOSPITALITY PASTRIES STANDARD 2 Serve and display as per the photograph. on a serving plate. Ready to Bake 200g Robertson's 3 Adhere to all relevant hygiene and safety procedures in 3 Serve and display as per the photograph. Assorted Jams Safety & Wellbeing Manuals and Registers. 4 Adhere to all relevant hygiene and safety procedures in 5 each Lakeland Dairies Safety & Wellbeing Manuals and Registers. Salted Butter (7g) 5 each Flora Original Sunflower Spread (10g) THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms Please refer to A, C & G Planogram A Page BF 11

Breakfast Hospitality Breakfast Muffins & Pastries Premium Pastries Premium Mini Croissant Premium Fruit Danish Premium Butter Selection with Preserves Selection & Preserves

Ingredient Ingredient Ingredient Servings 12 Servings 12 Servings 12 3 each Bread Factory Mini Almond Croissant 3 each Bread Factory Mini Apple, Raisin Lattice Danish 90g President Unsalted Brick Butter 3 each Bread Factory Mini Pain au Raisin 3 each Bread Factory Mini Apricot Danish 1 each Tiptree Blackcurrant Jam

3 each Bread Factory Mini Pain au Chocolat 3 each Bread Factory Mini Luxury Rhubarb Danish 1 each Tiptree Strawberry Jam PASTRIES & MUFFINS BREAKFAST HOSPITALITY PASTRIES PREMIUM 3 each Bread Factory Mini Croissant 3 each Bread Factory Mini Plum Danish 1 each Tiptree Honey 12 servings Premium Butter & Preserves (see opposite) 1 each Tiptree Orange Marmalade

Method Method Method 1 Warm the mini croissants in an oven set at 180°C for 1 Warm the fruit Danish in an oven set at 180°C for 1 Using an apple corer, cut the butter into approximately 15g approximately 3-4 minutes. Keep warm for service. approximately 3-4 minutes. Keep warm for service. logs. Store in the fridge in cold water until needed. 2 Set up the butter and preserves as per the recipe opposite. 2 Serve and display as per the photograph. 2 Present the butter and Tiptree preserves as per the 3 Serve and display as per the photograph. 3 Adhere to all relevant hygiene and safety procedures in photograph. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planograms Please refer to B, D & E B, D & E Planogram G Page BF 12

Breakfast Hospitality Breakfast Muffins & Pastries Breakfast Muffins High Energy Muffins

Ingredient Method Servings 24 1 Pre-heat the oven to 175°C. 150g Caster Sugar Line the mini muffin mats with muffin cases. 400g Self-raising Flour 2 Peel and grate the carrots. 10g Ground Cinnamon Peel and grate the apples.

200g Sultanas 3 Sift the sugar, flour and cinnamon into a large bowl. PASTRIES & MUFFINS BREAKFAST HOSPITALITY MUFFINS BREAKFAST 200g Bramley Apples Add the sultanas, grated carrot, grated apple, walnuts and 400g Carrots desiccated coconut. 100g Walnut Halves 4 In a separate bowl, beat together the eggs, oil and vanilla essence. Add dry ingredients and fold until just combined. 5ml Vanilla Essence Do not over-mix. 200g Medium 5 Spoon the mixture evenly into the muffin cases and bake for Desiccated 25 minutes or until golden brown and cooked through. Coconut 6 Adhere to all relevant hygiene and safety procedures in 3 each Medium Eggs Safety & Wellbeing Manuals and Registers. 200ml Sunflower Oil THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 13

Breakfast Hospitality Breakfast Muffins & Pastries Breakfast Muffins Spiced Apple, Apricot & Muesli Muffins

Ingredient Method Servings 24 1 Pre-heat the oven to 175°C. 800g MacPhie Plain Line the muffin mats with paper cases. Muffin Mix 2 Place the muffin mix, mixed spice, vegetable oil and water 5g Mixed Spice into a mixer with the beater attached. Mix on a low speed for 340ml Water 1 minute then turn the speed up to medium and mix for a HOSPITALITY BREAKFAST MUFFINS & PASTRIES & MUFFINS BREAKFAST HOSPITALITY MUFFINS BREAKFAST 225ml Vegetable Oil further 5 minutes. 75g Clear Honey 3 Wash and grate the apples and chop the dried apricots. Add to the mix, along with the muesli and honey. Mix gently until 150g Muesli well combined. 2 each Golden Delicious 4 Divide the mixture equally amongst the paper cases. Apples 5 Place the muffins into the oven and bake for 15-20 minutes 100g Dried Apricots or until golden brown and well risen. 25g Caster Sugar 6 Remove from the oven and cool on a wire rack. 125g Dried Apple Rings 7 To glaze, place the caster sugar with a splash of water into 50g Quaker Oat a pan. Bring to the boil and reduce until it starts to thicken. Granola Brush evenly over the top of the muffins whilst still warm. Sprinkle over the granola and place a piece of dried apple ring onto each one.

8 Present as per the photograph. GUIDE HOSPITALITY ELIOR THE 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Planograms B, D & E Page BF 14

Breakfast Hospitality Breakfast Muffins & Pastries Breakfast Muffins Homemade Banana & Chocolate Muffins

Ingredient Method Servings 24 1 Pre-heat the oven to 180°C. 300g Bananas (ripe) Line a muffin tin with muffin papers. 2 each Medium Eggs 2 Peel and mash the bananas then mix with the vegetable oil, 180g Caster Sugar buttermilk, eggs and caster sugar.

300ml Buttermilk 3 Gently fold in the salt and flour. Do not to over-mix. PASTRIES & MUFFINS BREAKFAST HOSPITALITY MUFFINS BREAKFAST 100ml Vegetable Oil 4 Spoon approximately 60g of mixture into each muffin case 120g Dark Chocolate and top with a banana chip. Callets Bake for approximately 20-25 minutes or until the muffins 360g Self-raising Flour are cooked through. 2g Maldon Sea Salt 5 Display and serve as required. 10g Banana Chips Present as per the photograph. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 15

Breakfast Hospitality Breakfast Muffins & Pastries Breakfast Muffins Low Fat Mini Muffin Selection Mini Muffin Selection Mini Muffins (Bread Factory) (Bread Factory) (3663)

Ingredient Method Ingredient Method Ingredient Method Servings 10 Servings 10 Servings 10 1 Display the muffins as per the 1 Display the muffins as per the 1 De-frost the muffins as per the 10 each Low Fat Mini photograph. Cover and serve 10 each Mini Assorted photograph, cover and serve 5 each Double manufacturer's instructions. Assorted as required. Muffins as required. Chocolate Chip 2 Display as per the photograph.

Muffins Mini Muffins PASTRIES & MUFFINS BREAKFAST HOSPITALITY MUFFINS BREAKFAST 2 Adhere to all relevant hygiene 2 Adhere to all relevant hygiene 3 Adhere to all relevant hygiene and safety procedures in and safety procedures in 5 each Blueberry Mini and safety procedures in Safety & Wellbeing Manuals Safety & Wellbeing Manuals Muffins Safety & Wellbeing Manuals and Registers. and Registers. and Registers.

Please refer to Please refer to Please refer to Planograms Planograms Planogram F B, D & E A & C THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 16

Breakfast Hospitality Breakfast Yoghurts & Birchers Breakfast Yoghurts

Berry Burst Yoghurt Shot - 1 portion Layered Fruit Yoghurt Crunch - 1 portion HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY BREAKFAST YOGHURTS BREAKFAST THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 30g Fruits of the 100g Yoghurt (Greek 1 ½ Strawberry (cut in ¼s) 30g Fruit Compôte 100g Yoghurt (Greek 20g Superfood Seed Forest Compôte* or natural)** 1 Raspberry (cut in ½s) (Strawberry, or natural)** & Berry Granola Blackcurrant or (pre-made or 1 Blackberry (cut in ½s) Fruits of the Forest)* made on site***) 3 Blueberries All berries washed and drained

Please refer to Please refer to Planogram E Planogram E *See sub recipe on pg BF 21. **Easi-Yo or 3663. *See sub recipes on pg BF 21. **Easi-Yo or 3663. ***See sub recipe on pg BF 23. Page BF 17

Breakfast Hospitality Breakfast Yoghurts & Birchers Breakfast Yoghurts

Blueberry & Linseed Quinoa Yoghurt - 1 portion Raspberry & Apple Quinoa Yoghurt - 1 portion HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY BREAKFAST YOGHURTS BREAKFAST THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 100g Quinoa Yoghurt* 1g Linseeds 100g Quinoa Yoghurt* 5g Apple Rings Cut into smaller pieces

30g Blueberry Compôte* 3 Blueberries 30g Apple Compôte** 15g Raspberries Washed and drained Washed and cut in half

Please refer to Planogram J *See sub recipes on pg BF 22. *See sub recipe on pg BF 22. **See sub recipe on pg BF 21. Page BF 18

Breakfast Hospitality Breakfast Yoghurts & Birchers Breakfast Yoghurts Self-Serve Natural Yoghurt Bowls

Ingredient Servings 10 1.3kg Low Fat Plain Yoghurt 150g Clear Honey 200g Quaker Oat Granola HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY 200g Fruits of the Forest Compôte* YOGHURTS BREAKFAST

Method 1 Prepare the Fruits of the Forest Compôte as per the sub recipe and decant into suitable serving dishes. 2 Decant the honey and the granola into suitable serving dishes as per the photograph. 3 Finally place the yoghurt (130g per serving) in suitable individual serving dishes. Display alongside the fruit Compôte, granola and honey. 4 Adhere to all relevant hygiene and safety THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Planograms Quaker Oat Granola 1 serving Natural Yoghurt Fruits of the Forest Compôte Clear Honey G & H *See sub recipe on pg BF 21. Page BF 19

Breakfast Hospitality Breakfast Yoghurts & Birchers Breakfast Birchers Energizing Chia Seed & Coconut Bircher Breakfast Bircher - 1 portion with Strawberry Compôte - 1 portion HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY BREAKFAST BIRCHERS BREAKFAST

15g Honey 125g Bircher Yoghurt* 1 serving (10g) 1 serving Chia Seeds (60g) 1 serving Coconut Bircher (60g) 40g Strawberry Compôte* GUIDE HOSPITALITY ELIOR THE For 10 servings: For 10 servings: For 10 servings: Boil the water, coconut powder 10g Linseeds 100g Chia Seeds 250g Coconut Milk and lime zest then add the 20g Sunflower Seeds 500ml Apple Juice Powder porridge oats and simmer for 20g Pumpkin Seeds Mix the chia seeds and 560ml Water 5-10 minutes. Remove from the 50g Cranberries apple juice together. Leave 1 each Lime, zested heat and cool down quickly. to stand for 15-20 minutes and juiced Once cooled, mix all of the then spoon into the glass. 75g Porridge Oats lime juice and add Please refer to 50ml Lime Juice to the glass. Please refer to Planogram J Planogram J *See sub recipe on pg 22. *See sub recipe on pg BF 21. Page BF 20

Breakfast Hospitality Breakfast Yoghurts & Birchers Sub Recipes Apple Blackcurrant Strawberry Fruits of the Forest Compôte Compôte Compôte Compôte

Ingredient Ingredient Ingredient Ingredient Makes 1kg Makes 1kg Makes 1kg Makes 1kg 1.1kg Solid Pack Apples 850g Frozen Blackcurrants 850g Frozen Strawberries 850g Frozen Fruits of the Forest 100g Caster Sugar 250g Caster Sugar 250g Caster Sugar 250g Caster Sugar HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY 2g Ground Cinnamon 325g Tap Water 325g Tap Water 325g Tap Water RECIPES SUB 40ml Lemon Juice 35g Cornflour 35g Cornflour 35g Cornflour 180ml Tap Water

Method Method Method Method 1 Place all of the ingredients in a suitable pan. 1 Place the fruit, sugar and water into 1 Place the fruit, sugar and water into 1 Place the fruit, sugar and water into Bring to the boil on the stove, turn down a suitable pan and bring to the boil. a suitable pan and bring to the boil. a suitable pan and bring to the boil. and simmer for 8-10 minutes. Once boiling, turn down and simmer for Once boiling, turn down and simmer for Once boiling, turn down and simmer for Please note: the weight of the apple is approximately 10 minutes. approximately 10 minutes. approximately 10 minutes. drained weight. 2 Mix the cornflour with the equivalent 2 Mix the cornflour with the equivalent 2 Mix the cornflour with the equivalent 2 Remove from the heat and purée. Cool quantity of water and combine with the quantity of water and combine with the quantity of water and combine with the rapidly and use as required. fruit mixture to thicken the liquid. Simmer fruit mixture to thicken the liquid. Simmer fruit mixture to thicken the liquid. Simmer for 2 minutes to cook the cornflour. for 2 minutes to cook the cornflour. for 2 minutes to cook the cornflour. 3 Adhere to all relevant hygiene and safety THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE procedures in Safety & Wellbeing Manuals 3 Remove from the heat, place in a suitable 3 Remove from the heat, place in a suitable 3 Remove from the heat, place in a suitable and Registers. container and cool down rapidly. container and cool down rapidly. container and cool down rapidly. Cover and store in the fridge until required. Cover and store in the fridge until required. Cover and store in the fridge until required. 4 Adhere to all relevant hygiene and safety 4 Adhere to all relevant hygiene and safety 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals procedures in Safety & Wellbeing Manuals procedures in Safety & Wellbeing Manuals and Registers. and Registers. and Registers.

Page BF 21

Breakfast Hospitality Breakfast Yoghurts & Birchers Sub Recipes Raspberry Blueberry Quinoa Yoghurt Basic Bircher Compôte Compôte Base (Plain) Muesli Base

Ingredient Ingredient Ingredient Ingredient Makes 1kg Makes 1kg Makes 1kg Makes 1kg 1kg Frozen Raspberries 850g Frozen Blueberries 800g Greek Yoghurt* 180g Porridge Oats 300g Caster Sugar 250g Caster Sugar 140g Quinoa 120ml Apple Juice HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY 400ml Tap Water 325g Tap Water 260g Tap Water 150g Granny Smith Apples RECIPES SUB 40g Cornflour 35g Cornflour 10ml Lemon Juice 520g Low Fat Natural Yoghurt* 30g Clear Honey

Method Method Method Method 1 Place the fruit, sugar and water into 1 Place the fruit, sugar and water into 1 Place the quinoa in a suitable tray and add 1 Grate the apple and mix with the apple a suitable pan and bring to the boil. a suitable pan and bring to the boil. the water. Cover tightly with cling film and juice, honey, lemon juice and porridge oats. Once boiling, turn down and simmer for Once boiling, turn down and simmer for place in the steamer for approximately Leave to soak overnight in the refrigerator approximately 10 minutes. approximately 10 minutes. 20 minutes or until quinoa is cooked. (or a minimum of 2 hours). 2 Mix the cornflour with the equivalent 2 Mix the cornflour with the equivalent Remove from the steamer and cool quickly. 2 Mix thoroughly with the yoghurt and use quantity of water and combine with the quantity of water and combine with the 2 Mix the chilled quinoa with the yoghurt as required. fruit mixture to thicken the liquid. Simmer fruit mixture to thicken the liquid. Simmer and use as directed. 3 Adhere to all relevant hygiene and safety GUIDE HOSPITALITY ELIOR THE for 2 minutes to cook the cornflour. for 2 minutes to cook the cornflour. 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals 3 Remove from the heat, place in a suitable 3 Remove from the heat, place in a suitable procedures in Safety & Wellbeing Manuals and Registers. container and cool down rapidly. container and cool down rapidly. and Registers. Cover and store in the fridge until required. Cover and store in the fridge until required. 4 Adhere to all relevant hygiene and safety 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals procedures in Safety & Wellbeing Manuals and Registers. and Registers.

*Easi-Yo or 3663. Page BF 22

Breakfast Hospitality Breakfast Yoghurts & Birchers Sub Recipes Super Nutty Granola Superfood Seed & Berry Granola

Ingredient Method Ingredient Method Makes 1kg Makes 1kg 1 Pre-heat the oven to 160°C. 1 Pre-heat the oven to 160°C. 580g Porridge Oats Roughly chop the hazelnuts. 650g Porridge Oats 2 Mix the porridge oats, honey, lemon juice, pumpkin seeds, 150g Clear Honey 2 Mix the porridge oats, honey, maple syrup, lemon juice, 150g Clear Honey sunflower seeds and golden linseeds together thoroughly. 25ml Lemon Juice flaked almonds, chopped hazelnuts and walnut pieces 25ml Lemon Juice Chop the dried apple into smaller pieces. together thoroughly. HOSPITALITY BREAKFAST YOGHURTS & BIRCHERS & YOGHURTS BREAKFAST HOSPITALITY 2g Ground Cinnamon 65g Pumpkin Seeds 3 Place the mixture into a suitable baking tray and place in the RECIPES SUB 70g Flaked Almonds 3 Place the mixture into a suitable baking tray and place in the 65g Sunflower Seeds oven for approximately 20 minutes. Stir frequently. oven for approximately 20 minutes. Stir frequently and add 70g Hazelnuts 25g Golden Linseeds Add the goji berries, cranberries and chopped dried apple the raisins a couple of minutes before the end of baking. then place back in the oven for a couple of minutes. 70g Walnut Pieces 65g Dried Apple Rings 4 Remove and cool thoroughly. Place in an airtight container 4 Remove and cool thoroughly. Place in an airtight container 120g Raisins 65g Dried Cranberries and use as directed. and use as directed. (sliced) 5 Adhere to all relevant hygiene and safety procedures in 5 Adhere to all relevant hygiene and safety procedures in 65g Goji Berries Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 23 Breakfast Hospitality Porridge Traditional Porridge & Toppings

Traditional Porridge - 1 portion

Traditional Porridge Ingredient Servings 10 875ml Semi-skimmed Milk 875ml Water

250g Porridge Oats PORRIDGE HOSPITALITY TRADITIONAL PORRIDGE TOPPINGS &

Method 1 Boil the water and milk together. Add the oats and simmer for 5-10 minutes. 2 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

15g Demerera Sugar 1 serving Traditional Porridge 15g Maple Syrup 20ml Cream Page BF 24 Breakfast Hospitality Porridge Healthier Porridge & Toppings

Quinoa Porridge & Skinny Porridge - 1 portion

Quinoa Porridge Skinny Porridge Ingredient Ingredient Servings 10 Servings 10 800ml Water 875ml Water 800ml Skimmed Milk 875ml Soya or

400g Quinoa Skimmed Milk PORRIDGE HOSPITALITY PORRIDGE TOPPINGS & HEALTHIER 250g Porridge Oats

Method Method 1 Boil the milk and water 1 Boil the water and together. Add the skimmed or soya milk quinoa and cook for together. Add the oats and approximately 20 minutes simmer for 5-10 minutes. or until the quinoa has all 2 Adhere to all relevant exploded open. hygiene and safety Alternatively place all procedures in Safety ingredients in a suitable & Wellbeing Manuals tray, cover well and and Registers. cook in the steamer for THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE approximately 45 minutes. 2 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 20g Fruits of the Forest Compôte* 1 serving Quinoa or 5g Linseeds 15g Honey Skinny Porridge 5g Sunflower Seeds 5g Pumpkin Seeds *See sub recipe on pg BF 21. Toasted and mixed together Page BF 25

Breakfast Hospitality Breakfast Rolls & Finger Food Standard Breakfast Rolls Standard Bacon Rolls with Sauces Standard Sausage Rolls with Sauces

Ingredient Method Ingredient Method Servings 10 Servings 10 1 De-frost the baps overnight in the fridge. 1 De-frost the baps overnight in the fridge. 10 each Mk4 Sandwich 2 Grill the rashers of bacon. Once cooked, drain on kitchen 10 each Mk4 Sandwich 2 Grill the sausages until a minimum core temperature of 75°C Baps paper and keep warm. Ensure a minimum core temperature Baps is reached. Once cooked, drain on kitchen paper then cut 150g Flora Sunflower of 75°C has been reached. 150g Flora Sunflower each one in half lengthways. Spread 3 Separate the baps in half and lightly toast under a grill until Spread 3 Separate the baps in half and lightly toast under a grill until 20 rashers Unsmoked golden brown. Spread each half with the Flora. 15 each British Pork golden brown. Spread each half with the Flora. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY ROLLS BREAKFAST STANDARD Back Bacon Place 2 folded rashers of bacon into each bap and close. Sausage Place 3 sausage halves into each bap and close with the top 200g Tomato Ketchup 4 Place onto a serving platter and serve immediately. 200g Tomato Ketchup half of the bap. 200g Brown Sauce 5 Serve the ketchup and brown sauce separately 200g Brown Sauce 4 Place onto serving dish and serve immediately. in suitable ramekins. 5 Serve the ketchup and brown sauce separately 6 Adhere to all relevant hygiene and safety procedures in in suitable ramekins. Safety & Wellbeing Manuals and Registers. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram C Page BF 26

Breakfast Hospitality Breakfast Rolls & Finger Food Standard Breakfast Rolls Standard Sautéed Mushroom & Fried Egg Rolls with Sauces

Ingredient Method Servings 10 1 De-frost the baps in the fridge overnight. 10 each Mk4 Sandwich Wash and slice the mushrooms. Baps 2 Sauté the mushrooms in half of the vegetable oil until 10 each Medium Eggs tender. Season with the salt and pepper. Keep warm. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY ROLLS BREAKFAST STANDARD 50ml Vegetable Oil 3 Fry the eggs in the remaining vegetable oil, on both sides 500g Button until the egg yolk is almost cooked through. Mushrooms 4 Toast the inside of the buns, until golden. 1g Cooking Salt Place a fried egg onto the base of each of the split baps then 2g Cracked Black top each one with the sautéed mushrooms and the top half Pepper of the roll. 200g Tomato Ketchup 5 Place onto serving dish and serve immediately. 200g Brown Sauce 6 Serve the sauces separately in suitable ramekins. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram C Page BF 27

Breakfast Hospitality Breakfast Rolls & Finger Food Premium Breakfast Rolls Premium Grilled Back Bacon Premium Grilled Cumberland Sausage Rolls with Sauces Rolls with Sauces

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Grill the dry cure bacon. Once cooked, drain on kitchen 1 Separate the Cumberland chipolata sausages into pairs. Roll 10 each Mini Slider paper and keep warm. Ensure a minimum core temperature 10 each Mini Slider to form a Cumberland ring and secure with a cocktail stick Burger Buns of 75°C has been reached. Burger Buns (allowing 2 chipolatas per roll).

150g Flora Sunflower 2 Cut the baps in half and spread each half with the Flora. 20 each Premium 2 Grill the sausage rings until a minimum core temperature of FOOD FINGER & ROLLS BREAKFAST HOSPITALITY ROLLS BREAKFAST PREMIUM Spread Place 1 folded rasher of the cooked bacon into each bap Cumberland 75°C is reached. Once cooked, drain on kitchen paper and 10 rashers Dry Cure Smoked and close. Chipolatas keep warm. Back Bacon 3 Place onto serving dish and serve immediately, securing 150g Flora Sunflower 3 Cut baps in half and spread each half with the Flora. 2 each Tiptree Brown each roll with a looped skewer (see photograph). Spread Place one Cumberland ring into each bap, remove the Sauce Jars 4 Serve sauces separately. 2 each Tiptree Brown cocktail stick and close. Sauce Jars 2 each Tiptree Tomato 5 Adhere to all relevant hygiene and safety procedures in 4 Place onto serving dish and serve immediately, securing Sauce Jars Safety & Wellbeing Manuals and Registers. 2 each Tiptree Tomato each roll with a looped skewer (see photograph). 2 each Tiptree Sauce Jars 5 Serve sauces separately. Hot English 2 each Tiptree Hot English 6 Adhere to all relevant hygiene and safety procedures in Mustard Jars Mustard Jars Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planogram D Planogram D Page BF 28

Breakfast Hospitality Breakfast Rolls & Finger Food Premium Breakfast Rolls Premium Scrambled Egg, Roasted Slow Roasted Tomato and Halloumi Mushroom & Tomato Rolls with Sauces Cheese in a Brioche Roll with Sauces

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Cook the slow roasted tomatoes, roasted mushrooms and 1 Cook the slow roast tomatoes as per the sub recipe. 10 each Mini Slider scrambled eggs as per the sub recipes. 10 each Mini Brioche 2 Cut the halloumi cheese into approximately 30g slices. Burger Buns 2 Split the buns and spread each half with the Flora. Finger Rolls Rub with the olive oil and griddle on both sides for about

150g Flora Sunflower 3 Place the scrambled egg onto the base of each roll, followed 150g Tomato Relish 30 seconds. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY ROLLS BREAKFAST PREMIUM Spread by 2 slices of roasted mushroom. Add a slice of the slow 300g Halloumi Cheese 3 Warm the brioche rolls and slice to form a hinge. 10 servings Scrambled Egg roasted tomato on top of the mushroom, top with the other 15ml Pomace Olive Oil 4 Spread the tomato chutney on the inside of the rolls. Place a for Rolls* half of the slider bun and secure with a looped skewer. 5 servings Slow Roast Plum slice of the grilled halloumi into each roll and top this with a 5 servings Roasted 4 Place onto serving dish and serve immediately Tomatoes* slow roasted tomato wedge. Portabello (see photograph). Serve and display as per the photograph. Mushroom** 5 Serve the sauces separately. 5 Adhere to all relevant hygiene and safety procedures in 250g Slow Roast Plum 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Tomatoes** Safety & Wellbeing Manuals and Registers. 2 each Tiptree Tomato Sauce Jars 2 each Tiptree Brown Sauce Jars 2 each Tiptree Hot

English GUIDE HOSPITALITY ELIOR THE Mustard Jars

* See sub recipe on pg BF 38 ** See sub recipes on pg BF 39 *See sub recipe on pg BF 39 Page BF 29

Breakfast Hospitality Breakfast Rolls & Finger Food Filled Mini Croissants Mini Croissants Filled with Smoked Ham, Mini Croissants Filled with Smoked Haddock, Swiss Cheese & Scrambled Eggs Wilted Spinach & Scrambled Eggs

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Bake the mini croissants as per the manufacturer's 1 Bake the mini croissants as per the manufacturer's 10 each Mini Croissant instructions until golden and crisp. 10 each Mini Croissant instructions until golden and crisp. (Ready to Bake) 2 Make the scrambled egg as per the sub recipe. Keep warm. (Ready to Bake) 2 Steam or poach the smoked haddock until it reaches a core

10 servings Scrambled Egg 3 Wash and pick the parsley. Cut the cheese slices in half. 250g Natural Smoked temperature of 75°C. Remove any remaining bones or skin FOOD FINGER & ROLLS BREAKFAST HOSPITALITY CROISSANTS MINI FILLED for Rolls* Haddock Fillet and flake up into large pieces. Keep warm. 4 To assemble, cut the croissants so they are hinged on one 10 slices Wafer Thin side. Fill each equally with scrambled egg. Top with a slice of 20g Fresh Dill 3 Make the scrambled egg and wilted spinach as per the sub Smoked Ham smoked ham and half a slice of Emmental cheese. 10 servings Scrambled Egg recipes. Keep warm. 5 slices Emmental 5 Warm in the oven until the cheese starts to melt. for Rolls* 4 Wash, pick and chop the dill. Cheese 6 Garnish with the picked parsley. 5 servings Wilted Spinach* 5 To assemble, cut the croissants so they are hinged on one 20g Curly Parsley side. Fill each equally with scrambled egg. Top with the Serve and display as per the photograph. spinach, then the smoked haddock and finish with the 7 Adhere to all relevant hygiene and safety procedures in chopped dill. Safety & Wellbeing Manuals and Registers. Serve and display as per the photograph. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to

Planogram E GUIDE HOSPITALITY ELIOR THE

*See sub recipes on pg BF 38 * See sub recipes on pg BF 38 Page BF 30

Breakfast Hospitality Breakfast Rolls & Finger Food Filled Mini Croissants Mini Croissants Filled with Scrambled Egg, Slow Roast Tomato, Mushroom & Feta Cheese

Ingredient Method Servings 10 1 Bake the mini croissants as per the manufacturer's 10 ea Mini Croissants instructions until golden and crisp. (Ready to Bake) 2 Make the scrambled egg, roasted mushrooms and slow

10 servings Scrambled Egg roast tomatoes as per the sub recipes. Keep warm. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY CROISSANTS MINI FILLED for Rolls* 3 Crumble the feta into pieces. 5 servings Roasted 4 To assemble, cut the croissants so they are hinged on one Portabello side. Fill each equally with scrambled egg. Top with a slice Mushroom** of roasted mushroom, a wedge of roasted tomato and the 10 servings Slow Roast Plum feta cheese. Tomatoes** 5 Warm in the oven until the cheese starts to melt. 150g Feta Cheese Serve and display as per the photograph. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg BF 38 ** See sub recipes on pg BF 39 Page BF 31

Breakfast Hospitality Breakfast Rolls & Finger Food Mini Breakfast Bagels Mini Ham, Cheese & Tomato Mini Smoked Salmon & Cream Cheese in a Sesame Bagel in a Poppy Seed Bagel

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Cook the tomatoes as per the sub recipe. 1 Cut the bagels in half.. Spread half the cream cheese on the 10 each Mini Sesame 2 Cut the ham slices in half. 10 each Mini Poppy Seed top half of a bagel and the rest on the bottom half. Bagels Bagels Cut the Emmental slices in half. 2 Place a portion of the smoked salmon (approximately 20g)

5 slices Sliced Gammon 200g Cream Cheese on the bottom half of each bagel. Sprinkle with a little black FOOD FINGER & ROLLS BREAKFAST HOSPITALITY BAGELS BREAKFAST MINI 3 Split the sesame bagels in half and toast lightly. Ham 200g Sliced Smoked pepper and a squeeze of fresh lemon. Finish with the top 4 To assemble, place half a slice of ham on the bottom half 5 slices Emmental Cheese Salmon half of the bagel. of each bagel. Top with a half slice of Emmental cheese Display as per the photograph on a suitable serving platter. 5 servings Slow Roast Plum and flash under the grill to slightly melt. Top with 1 slice of 1g Cracked Black Tomatoes* tomato the other half of the bagel. Pepper 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Display and serve as per the photograph. ½ each Lemons 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

*See sub recipe on pg BF 39 Page BF 32

Breakfast Hospitality Breakfast Rolls & Finger Food Mini Breakfast Bagels Mini Seedy Scrambled Egg & Spinach in a Plain Bagel

Ingredient Method Servings 10 1 Cook the scrambled eggs and spinach as per the 10 each Plain Mini bagels sub recipes. 5 servings Scrambled Egg 2 Toast the sunflower seeds.

for Rolls* 3 Split the bagels in half and toast lightly. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY BAGELS BREAKFAST MINI 10 servings Wilted Spinach* 4 To assemble, place the scrambled egg on the bottom half of 30g Sunflower Seeds the bagel, sprinkle with the seeds then top with spinach and the top half of the bagel. Display as per the photograph on a suitable serving platter. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram E * See sub recipes on pg BF 38 Page BF 33

Breakfast Hospitality Breakfast Rolls & Finger Food Breakfast Burritos Full English Breakfast Burrito

Ingredient Method Servings 6 1 Defrost the wraps overnight in the fridge. 2 each 10" Flour Tortilla 2 Grill the Cumberland sausages and back bacon until a 2 each Premium minimum core temperature of 75°C has been reached.

Cumberland Set aside and keep warm. FOOD FINGER & ROLLS BREAKFAST HOSPITALITY BURRITOS BREAKFAST Sausage 3 Cook the scrambled eggs and wilted spinach as per the 2 rashers Back Bacon sub recipes. Unsmoked 4 Chop the black pudding into 1cm dice and pan fry until 100g Black Pudding crispy on all sides and a core temperature of 75°C has been Stick reached. 45ml Vegetable Oil 5 Bar mark your wrap on one side using a griddle and set to 100g Mature Grated one side. Cheddar Cheese 6 To assemble, top each grilled warm wrap with the scrambled 6 servings Wilted Spinach* egg then add 50g of grated cheese. Add the wilted spinach, a sausage (cut in half lengthways) and rasher of bacon (cut 6 servings Scrambled Egg in half lengthways). for Rolls* Note: his will ensure a neat cross section of all ingredients is seen once the wrap is cut.

7 Fold the sides of the wrap into the centre, roll tightly to keep GUIDE HOSPITALITY ELIOR THE the ingredients together. 8 To serve, skewer each burrito 3 times then cut in between each skewer to give 3 equal portions of approximately 3-4cm in width. Serve and display as per the photograph. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipes on pg BF 38 Page BF 34

Breakfast Hospitality Breakfast Rolls & Finger Food Breakfast Burritos Smoked Salmon, Scrambled Egg & Tomato Breakfast Burrito

Ingredient Method Servings 6 1 Defrost the wraps overnight in the fridge. 2 each 10" Flour Tortilla 2 Wash and finely chop the chives. 140g Cream Cheese Drain and chop the jalapeños. HOSPITALITY BREAKFAST ROLLS & FINGER FOOD FINGER & ROLLS BREAKFAST HOSPITALITY BURRITOS BREAKFAST 6 servings Scrambled Egg 3 Cook the scrambled eggs and slow roast tomatoes as per for Rolls* the sub recipes. 6 servings Slow Roast Plum 4 Bar mark your wrap on one side using a griddle and set to Tomatoes** one side. 140g Sliced Smoked 5 To assemble, top your warm wrap with the cream cheese Salmon (you can pipe this down the middle of the wrap for big 10g Chives numbers). Add the scrambled eggs, slow roasted tomatoes, 15g Sliced Jalapeños smoked salmon, chives and jalapeño. This will ensure you see all the ingredients in neat layers when you cut the wraps. 6 Fold the sides of the wrap into the centre, roll tightly to keep the ingredients together. 7 To serve, skewer each burrito 3 times then cut in between each skewer to give 3 equal portions of approximately 3-4cm in width. Serve and display as per the photograph. GUIDE HOSPITALITY ELIOR THE 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg BF 38 ** See sub recipe on pg BF 39 Page BF 35

Breakfast Hospitality Breakfast Rolls & Finger Food Breakfast Burritos Roasted Mushroom, Tomato, Spinach & Ricotta Breakfast Burrito

Ingredient Method Servings 6 1 Defrost the wraps overnight in the fridge. 2 each 10" Flour Tortilla 2 Roast the portabello mushrooms as per the sub recipe and 6 servings Wilted Spinach* slice into thick slices.

200g Ricotta Cheese Cook the wilted spinach and slow roast tomatoes as per the FOOD FINGER & ROLLS BREAKFAST HOSPITALITY BURRITOS BREAKFAST 6 servings Roasted sub recipes. Keep everything warm. Portabello 3 Bar mark each wrap on one side using a griddle and set to Mushroom** one side. 6 servings Slow Roast Plum 4 To assemble, top each warm wrap with the ricotta cheese. Tomatoes** Add the scrambled egg then the wilted spinach, sliced mushroom and tomato. This will ensure you see all the ingredients in neat layers when you cut the wraps. 5 Fold the edges of each wrap into the centre. Roll tightly to hold all the ingredients together. 6 To serve, skewer each burrito 3 times then cut in between each skewer to give 3 equal portions of approximately 3-4cm in width. Serve and display as per the photograph. 7 Adhere to all relevant hygiene and safety procedures in GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg BF 38 ** See sub recipes on pg BF 39 Page BF 36

Breakfast Hospitality Breakfast Rolls & Finger Food Mini Breakfast Muffins Mini Eggs Benedict Mini Eggs Florentine

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Cut each slice of gammon in half and fold over neatly. 1 Wash and chop the chives. 5 each Mini English 2 Wash and chop the chives. 5 each Mini English 2 Cut the English muffins in half and lightly toast (allow half a Muffins Muffins 3 Cut the English muffins in half and lightly toast (allow half muffin per portion). 5 slices Sliced a muffin per portion). 5 servings Wilted Spinach* 3 Make the poached eggs and wilted spinach as per the sub Gammon Ham 10 servings Poached Egg* recipes. Keep warm.

4 Poach the eggs as per the sub recipe. Trim to form FOOD FINGER & ROLLS BREAKFAST HOSPITALITY MUFFINS BREAKFAST MINI 10 servings Poached Egg* a neat shape. 150ml RTU Hollandaise 4 To assemble, place approximately 15g of wilted spinach 150ml RTU Hollandaise 5 To assemble, place the folded gammon ham onto the Sauce onto the base of each toasted muffin. Top with a poached Sauce base of each muffin. Top this with a poached egg and napé 20g Chives egg and napé with the hollandaise sauce. Flash under a grill 20g Chives Bunch over the hollandaise sauce. Flash under the grill until lightly until lightly glazed. Sprinkle over the chopped chives. glazed. Sprinkle over the chopped chives. Display and serve as per the photograph. Display and serve as per photograph. 5 Adhere to all relevant hygiene and safety procedures in 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers.

Please refer to Planogram E THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

*See sub recipes on pg BF 38 * See sub recipes on pg BF 38 Page BF 37

Breakfast Hospitality Breakfast Rolls & Finger Food Sub Recipes Breakfast Poached Egg Scrambled Egg for Rolls Wilted Baby Spinach

Ingredient Ingredient Ingredient Servings 10 Servings 10 Servings 25 10 each Medium Eggs 10 each Medium Eggs 500g Baby Spinach 1g Cooking Salt 50g Unsalted Butter 50g Unsalted Butter 1½ltr Tap Water 100ml Semi-skimmed Milk 2g Maldon Sea Salt

50ml White Wine Vinegar 2g Cooking Salt 2g Cracked Black Pepper FOOD FINGER & ROLLS BREAKFAST HOSPITALITY RECIPES SUB 2g Ground White Pepper

Method Method Method 1 Place the water, vinegar and salt into a suitably sized 1 Crack the eggs into a bowl and beat with the seasoning 1 Thoroughly wash the spinach. Drain and spin dry. saucepan. Bring to the boil then reduce heat to a and milk. 2 Melt the butter in a pan. Add the spinach and stir until all the low simmer. 2 Melt the butter in a pan. Add the egg mix and cook leaves are just wilted. 2 Crack the eggs into a small cup or ramekin, tip into the water on a medium heat until just cooked. Season with the salt and pepper then drain well and and cook for approximately 4-5 minutes or until set. Ensure a minimum core temperature of 75°C has squeeze out any excess liquid. Remove from the pan with a slotted spoon and drain well. been reached. 3 Use as directed in main recipe. 3 Use as directed in main recipe. 3 Use as directed in main recipe. 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 38

Breakfast Hospitality Breakfast Rolls & Finger Food Sub Recipes Roasted Portabello Slow Roasted Mushroom Plum Tomatoes

Ingredient Ingredient Servings 10 Servings 10 500g Portabello Mushrooms 500g Plum Tomatoes 75ml Pomace Olive Oil 35g Pomace Olive Oil

1g Maldon Sea Salt 1g Maldon Sea Salt FOOD FINGER & ROLLS BREAKFAST HOSPITALITY RECIPES SUB 1g Cracked Black Pepper 1g Cracked Black Pepper

Method Method 1 Wipe the mushrooms with a damp cloth to remove any 1 Wash and de-core the tomatoes. Slice each tomato into loose dirt and remove the stalks. 10mm slices and lay on a parchment covered gastro tray. 2 Place the mushrooms onto a tray lined with baking 2 Drizzle with the olive oil then season with salt and pepper. parchment. Season with the salt, pepper and olive oil. Place in an oven set at 100°C for approximately 2-3 hours Roast at 180°C for approximately 12 minutes or until cooked or until semi-dried. through. 3 Remove from the oven and use as directed in main recipe. 3 Remove from the oven and use as directed in main recipe. 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE

Page BF 39 Breakfast Hospitality Breakfast Bowl Food Chorizo Hash & Poached Eggs with Spinach & Tomato

Ingredient Method Servings 10 1 Wash the tomatoes then cut each one into 8 even wedges. Season with 450g Plum Tomatoes salt and pepper then sprinkle over the picked thyme leaves and drizzle 20g Garlic (peeled with half the olive oil. Dry for approximately 4 hours in the hot cupboard

& chopped)) set at 90°C until they are semi-dried. Keep to one side for service. FOOD BOWL BREAKFAST HOSPITALITY 50ml Pomace Olive Oil 2 For the crostini, select the triangular loaves from the bread selection. Slice laterally then cut each in half again from top to bottom. Lightly oil 1kg Size 50 Jacket and bake for 8-10 minutes at 160°C. Potatoes 3 Sweat the onions and garlic in half the butter and oil until well 250g Mini Chorizo softened but without colour. Add the diced chorizo sausage and cook Sausages for a further 5 minutes or until the sausage reaches a minimum core 10g Free Range Eggs temperature of 75°C. Remove from the heat and allow to cool. 250g Baby Spinach 4 Wash the potatoes and boil in the skin until about half cooked. 5g Fresh Thyme Drain and allow to cool enough to handle then peel, grate and season. (picked) Add the sweated onion, chorizo and garlic mix and shape into 10 even 2½ each Whites sized cakes. Continental Bread 5 Flour the potato and chorizo hash cakes and fry in the remaining oil Roll Selection until golden brown. Finish cooking in the oven. 6 Wash and drain the spinach. Wilt in the remaining butter and

10g Cooking Salt GUIDE HOSPITALITY ELIOR THE 6ltr Tap Water keep warm. 110ml White Wine 7 Poach the eggs in the water and vinegar until soft poached. Drain well Vinegar on kitchen paper. 20g Unsalted Butter 8 To assemble, divide the wilted spinach equally between the bowls. Place a potato and chorizo hash cake on top of the spinach, followed by 50g Plain Flour a poached egg. Top with the slow roast tomatoes and finish each bowl 125g Onions with a crostini. (peeled & 9 Adhere to all relevant hygiene and safety procedures in finely sliced) Safety & Wellbeing Manuals and Registers. Page BF 40 Breakfast Hospitality Breakfast Bowl Food Scrambled Eggs & Chorizo with Slow Roast Tomatoes, Rocket & Ciabatta

Ingredient Method Servings 10 1 Wash the tomatoes then cut into quarters. 500g Plum Tomatoes Mix the garlic with half of the olive oil and dried thyme then 10g Fresh Garlic drizzle evenly over the tomato quarters. Leave to dry out in a

(peeled & hot plate set at 85-90°C for approximately 3-4 hours or until FOOD BOWL BREAKFAST HOSPITALITY finely sliced) semi-dried. 20ml Pomace Olive Oil 2 Cut the bread into crostini lengthways. Brush with remaining 1g Dried Thyme oil and bake at 150°C for 8-10 minutes or until crisp and golden. 10g Fresh Garlic 3 Wash, drain and spin the rocket leaf. Place in the fridge for 3 each Whites Continental garnish later. Bread Selection 4 Cut the mini chorizo sausages in half lengthways (allowing 2 450g Mini Chorizo sausages per portion). Place into a non-stick pan with no oil 600g Chilled Whole and gently cook until a minimum core temperature of 75°C Liquid Egg has been reached. Keep warm for service. 50g Unsalted Butter 5 Beat the liquid eggs with the cream then season with salt 100ml Double Cream and pepper. Heat the butter in a non-stick pan and scramble 2g Cooking Salt the eggs until just set.

2g Ground White 6 To assemble, place the scrambled egg into the base of your GUIDE HOSPITALITY ELIOR THE Pepper chosen serving bowls. Top this with 4 halves of chorizo sausage and 2 quarters of the slow roasted tomatoes. 40g Rocket Leaf Garnish each bowl with the rocket leaf and a ciabatta crostini as per the photograph. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Planogram H Page BF 41 Breakfast Hospitality Breakfast Bowl Food Classic Smoked Haddock Kedgeree

Ingredient Method Servings 10 1 Steam the smoked haddock until just cooked. Allow to cool 500g Natural Smoked and break up into large chunks, removing any bones and Haddock Fillet skin as you go. 5 each Medium Eggs 2 Boil the eggs for 10 minutes, run under cold water and 30ml Pomace Olive Oil remove the shell. Cut into halves. HOSPITALITY BREAKFAST BOWL FOOD BOWL BREAKFAST HOSPITALITY 5g Yellow Mustard 3 Wash and coarsely chop the coriander (including the stalks). Seed Remove the seeds from the red chilli and finely chop. 100g Onions 4 Blanch the plum tomatoes and remove the skin. Chop into approximately 1cm dice. 10g Garlic Purée Cut the lemons into wedges for garnish. 10g Ginger Purée 5 Peel the onion and finely chop. Heat the oil in a suitable pan 10g Mild Madras Curry then add the mustard seeds and cook until they start to Powder crackle. Add the onions and continue to cook for 5 minutes. 450g Basmati Rice Add the curry powder, garlic purée, ginger purée and cook 1ltr Tap Water for a further 5 minutes. 1g Bay Leaves 6 Add the basmati rice to the pan and stir well. Add the 200g Plum Tomatoes bay leaf and water and bring to a simmer. Cook gently for approximately 15 minutes or until the rice is tender. 100g Low Fat Natural Yoghurt Remove from the heat and keep hot. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 20ml Lemon Juice 7 To finish the kedgeree, stir in the yoghurt, lemon juice, chopped plum tomatoes, flaked cooked smoked haddock 30g Fresh Coriander and half the chopped coriander. 2 each Lemons 8 Serve in a suitable bowl. Garnish with the hard-boiled egg 10g Red Chilli halves, remaining chopped coriander, chopped red chilli and lemon wedges. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Please refer to Manuals and Registers. Planogram H Page BF 42 Breakfast Hospitality Breakfast Bowl Food Five Bean Poached Egg Bowl with Ciabatta Toast

Ingredient Method Servings 10 1 Decant, drain and rinse the beans. Peel and finely dice the 10 each Medium Eggs onions. Wash, de-seed and finely dice the red chilli. 6ltr Tap Water 2 Wash, drain and pick the parsley. Peel and finely shave the

110ml Malt Vinegar red onion (keep both to one side for garnish later). FOOD BOWL BREAKFAST HOSPITALITY 30ml Pomace Olive Oil 3 In a suitable pan, gently heat half the olive oil and add the onions. Cook slowly without colour. Add the garlic purée, 200g Onions and red chilli then cook for a further 2 minutes. Add the 10g Garlic Purée paprika, chopped tomatoes and cook until the sauce starts 5g Red Chilli to thicken. Stir in the lemon juice, chipotle tabasco and 5g Paprika drained beans. Cook until hot. 1kg Chopped 4 Place the water and vinegar in a suitable pan and bring Tomatoes to the boil. Turn the heat down to a simmer and poach the eggs. 2ml Chipotle Tabasco 5 Cut the ciabatta into 5 even slices lengthways, drizzle with 15ml Lemon Juice the remaining olive oil and toast on both sides. 960g Tinned Five Bean 6 Place the spicy cooked beans neatly in the bottom of your Salad chosen serving bowls. Top with 1 poached egg per portion. 10g Flat Leaf Parsley Garnish with the flat parsley, 1 ciabatta toast and the shaved THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 25g Red Onion red onion. 2 each Individual Ciabatta 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page BF 43 Breakfast Hospitality Breakfast Bowl Food Huevos Rancheros (Spicy Mexican Style Fried Eggs)

Ingredient Method Servings 10 1 Peel and finely dice the onions. 10 each Medium Eggs Wash, de-seed and finely dice the red chilli. 20ml Vegetable oil 2 Wash, trim and finely shred the spring onion. Wash and chop 125g Onions the flat leaf parsley. Keeping both to one side for garnish. FOOD BOWL BREAKFAST HOSPITALITY 30ml Pomace Olive Oil 3 In a suitable pan, gently heat half the olive oil and add the 10g Garlic Purée onions. Cook slowly without colour. Add the garlic purée and red chilli then cook for a further 2 minutes. Add the 5g Red Chilli smoked paprika, dried oregano, chopped tomatoes and 800g Chopped cook until the sauce starts to thicken. Stir in the lemon juice Tomatoes and chipotle tabasco. 10ml Chipotle Tabasco 4 Cut each ciabatta into 10 even slices widthways (allow 2 per 20ml Lemon Juice portion). Drizzle with the remaining olive oil and bake in 15g Smoked Paprika an oven set at 175°C for approximately 5-6 minutes or until golden and crisp. 1g Dried Oregano 5 Fry the eggs in a non-stick pan in the vegetable oil. 2 each Individual Ciabatta 6 To assemble, place the hot, spicy tomato sauce into the base 30g Spring Onions of your chosen serving bowls. Top with a fried egg then

garnish with the spring onion, chopped flat parsley and 2 GUIDE HOSPITALITY ELIOR THE crostini as per the photograph. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page BF 44 Breakfast Hospitality Breakfast Bowl Food Super Seedy Scrambled Egg with Granary Toast

Ingredient Method Servings 10 1 Place a dry non-stick pan on the stove to get hot then lightly 5 each Medium Eggs toss the pumpkin seeds and sunflower seeds. 100g Liquid Egg Whites 2 Wash, drain and pick the flat leaf parsley, reserving for

100ml Skimmed Milk garnish. Wash and drain the baby spinach. Wash the red FOOD BOWL BREAKFAST HOSPITALITY chilli, de-seed and finely slice. 20g Flora Original Sunflower Spread 3 Crack the eggs into a bowl and beat together with the liquid egg white. 10g Sunflower Seeds 4 Heat the milk and half of the flora together in a suitable pan. 25g Pumpkin Seeds Once hot, add the egg mixture and stir continuously until 5g Black Onion Seeds the egg is just set. Ensure a core temperature of 75°C has 5g Poppy Seeds been reached. Remove from the heat and stir in half of 10g Flat Leaf Parsley the seeds. 3 slices Medium Sliced 5 Lightly wilt the baby spinach then place neatly into the Granary Bread base of each of your chosen serving bowls. Top this with the scrambled eggs then finish with the chopped chilli, picked 120g Baby Spinach parsley and remaining toasted seeds. Leaves 6 Toast the granary bread on both sides until golden brown. 5g Red Chilli Spread with the remaining Flora, slice into fingers and use to THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE finish each bowl as per the photograph. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Planogram H Page BF 45 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Standard Full English Breakfast Premium Full English Breakfast

Ingredient Method Ingredient Method Serving 1 Serving 1 1 Grill the bacon rashers and sausages until they reach a 1 Wash and pick the flat parsley. Wash and drain the 1 each British Pork minimum core temperature of 75°C. 2 rashers Sliced Dry Cure mushrooms and tomatoes. Sausage 2 Grill the half tomato (brushed with oil then seasoned with Smoked Back 2 Grill the Cumberland sausage, back bacon and black 2 rashers Unsmoked salt and pepper). Bacon pudding. Ensuring a minimum core temperature of 75°C. Back Bacon 3 Wash the mushrooms then sauté in the remaining oil 2 each Premium 3 Grill the portabello mushroom and half tomato (brushed 1 each Medium Eggs (season with the salt and pepper). Cumberland with oil then seasoned with salt and pepper). DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED Sausage 50g Tomatoes 4 Heat the baked beans to 75°C. 4 Heat the baked beans to 75°C. 35g Clonakilty Black 100g Baked Beans 5 In a suitable pan, fry the egg in the vegetable oil. 5 Fry the free range egg in the vegetable oil. Pudding Ring 100g Button 6 Plate up as per the photograph. 6 Plate up as per the photograph and garnish with the 1 each Free Range Eggs Mushrooms Serve with the sauces and the toast on a side plate. picked parsley. 85g Portabello 1 serving White Toast & Serve with the toasted bloomer, butter and ketchup. 7 Adhere to all relevant hygiene and safety procedures in Mushrooms Spread (1 slice)* Safety & Wellbeing Manuals and Registers. 7 Adhere to all relevant hygiene and safety procedures in 100g Heinz Baked Beans 1g Cooking Salt Safety & Wellbeing Manuals and Registers. 45g Tomatoes 1g Ground Black Pepper 1 slice Medium Sliced White Bloomer 10ml Vegetable Oil 15g Unsalted Butter 20g Tomato Ketchup 1g Cooking Salt 2g Flat Leaf Parsley 1g Ground Black GUIDE HOSPITALITY ELIOR THE Pepper 10ml Vegetable Oil 3g Flat Leaf Parsley 1 each Tiptree Brown Sauce jars 1 each Tiptree Tomato Sauce jars

*See sub recipe on pg BF 54 Page BF 46 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Vegetarian Full English Breakfast Boiled Free Range Eggs & Toasted Soldiers

Ingredient Method Ingredient Method Serving 1 Serving 1 1 Wash, drain and pick the parsley. Wash and drain the 1 Boil the eggs for between 5 and 8 minutes (depending 2 each Daloon Vegetarian tomatoes and mushrooms. 2 each Medium Free on customer preference). Sausages 2 Cook the vegetarian sausages as per the manufacturer's Range Eggs 2 Toast and butter the bread, cut into 4 'soldiers'. 85g Portabello instructions. Ensuring a minimum core temperature of 75°C. 10g Unsalted Butter 3 Serve as per the photograph. Mushrooms 3 Grill the portabello mushroom and half tomato (brushed 1 slice Medium Sliced

4 Adhere to all relevant hygiene and safety procedures in DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED 2 each Medium Eggs with oil then seasoned with the salt and pepper). White Bread Safety & Wellbeing Manuals and Registers. 100g Heinz Baked Beans 4 Heat the baked beans to 75°C. 45g Tomatoes 5 Poach the eggs in simmering, acidulated water. 1 slice Medium Sliced 6 Plate up as per the photograph and garnish with the flat leaf White Bloomer parsley. Serve with the toasted bloomer, Flora and ketchup. 1 each Flora Original 7 Adhere to all relevant hygiene and safety procedures in Sunflower Safety & Wellbeing Manuals and Registers. Spread 10g 15g Tomato Ketchup 1g Cooking Salt 1g Ground Black Pepper 10ml Vegetable Oil THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 47 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Buttermilk Hotcakes with Bacon & Maple Syrup

Ingredient Method Servings 10 1 Sift the flour and baking powder into a mixing bowl. Stir in 600g Self-raising Flour the caster sugar. 5g Baking Powder 2 Melt half of the butter and combine with the buttermilk, and 120g Caster Sugar eggs. Make a well in the centre of the dry ingredients. Pour in the milk, egg and butter mixture and, using a whisk, mix

750ml Buttermilk DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED to a smooth batter. Pour into a jug. 6 each Medium Free 3 Melt ½ teaspoon of the remaining butter in a small non- Range Eggs stick frying pan. Pour in a portion of the hot cake mixture 200g Unsalted Butter and cook for 2-3 minutes or until small bubbles appear 300g Cooked on the surface. Turn over and cook for a further minute Streaky Bacon or until golden and cooked through. Each cake should be 300g Pure Maple Syrup approximately 8cm in diameter. Remove from the pan and keep warm. Repeat this process with the remaining butter and hotcake batter. 4 Grill the bacon until crispy as per the manufacturer’s recommendations. Ensure a minimum core temperature of 75°C has been reached. 5 Place the hotcakes on serving plates (2 per portion). Top with the crispy bacon and maple syrup (see photograph).

6 Adhere to all relevant hygiene and safety procedures in GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers.

Page BF 48 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Buttermilk Hotcakes with Berry Compôte & Low Fat Natural Yoghurt

Ingredient Method Servings 10 1 Make up the berry Compôte as per the sub recipe. Wash and 600g Self-raising Flour trim the strawberries, wash the blueberries then dry well. 5g Baking Powder 2 Sift the flour and baking powder into a mixing bowl. Stir in

120g Caster Sugar the caster sugar. DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED 750ml Buttermilk 3 Melt the larger quantity of butter then combine with the buttermilk and eggs. 6 each Medium Free Range Eggs Make a well in the centre of the dry ingredients. Pour in the milk, egg and butter mixture and, using a whisk, mix to a 135g Unsalted Butter smooth batter. Pour into a jug. 700g Low Fat Natural 4 Melt ½ teaspoon of the extra butter in a small non-stick Yoghurt frying pan. Pour in a portion of the hot cake mixture and 400g Fresh Strawberries cook for 2-3 minutes or until small bubbles appear on 150g Fresh Blueberries the surface. Turn over and cook for a further minute or 500g Fruits of the Forest until golden and cooked through. Each cake should be Compôte* approximately 8cm in diameter. 50g Unsalted Butter Remove from the pan and keep warm. Repeat this process with the remaining butter and hotcake batter. 5g Icing Sugar

5 Place the hot cakes (2 per portion) onto suitable serving GUIDE HOSPITALITY ELIOR THE plates. Top with 50g of berry Compôte, 50g of berries and 70g of low fat yoghurt (see photograph). Serve immediately with a dusting of icing sugar. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

*See sub recipe on pg BF 54 Page BF 49 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Eggs Glen Mhara Smoked Salmon Florentine with Scrambled Eggs and Granary Toast

Ingredient Method Ingredient Method Serving 1 Serving 1 1 Wash, drain and spin the baby spinach leaves. Wash, drain 1 Lightly beat the eggs and whipping cream. 2 each Medium Free and pick the parsley. 3 each Medium Eggs 2 Wash and chop the chives. Range Eggs 2 Poach the eggs in boiling water, ensuring the yolk is still soft. 25ml Whipping Cream 3 Heat half of the butter in a suitable pan. Cook the beaten 15g Unsalted Butter Remove, drain on kitchen paper and trim into neat shapes 40g Glen Mhara eggs gently until they form a soft scrambled egg, stirring DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED 25g Baby Spinach (if necessary). Smoked Salmon often to avoid it catching in the pan. 1g Cooking Salt 3 Place the spinach in a pan with the butter and cook until (Long Sliced) 4 Toast the granary bread and spread with the remaining wilted. Season with the salt, drain and keep warm. 1 each English Muffins 2 slice Granary Bread butter. 4 Split the English muffin and toast on both sides. Top each (Medium Sliced) 1g Cracked Black 5 Neatly arrange the scrambled eggs to one side of the half with the warm spinach followed by the poached eggs. Pepper 25g Salted Butter granary toast then garnish with smoked salmon, cracked Add the hollandaise sauce and glaze under a hot grill for 1g Cracked Black black pepper and chopped chives (see photograph). 100ml RTU Hollandaise 1-2 minutes until golden (this is optional). Sauce Pepper 6 Adhere to all relevant hygiene and safety procedures in 5 Sprinkle with the cracked black pepper, garnish with the flat 2g Chives Safety & Wellbeing Manuals and Registers. 2g Flat Leaf Parsley parsley and serve immediately (see photograph). 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 50 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes French Toast with Banana & Maple Syrup French Toast with Crispy Bacon & Maple Syrup

Ingredient Method Ingredient Method Serving 1 Serving 1 1 Defrost the bloomer bread. Peel and slice the bananas in half 1 Defrost the bloomer bread. 1½ slice Medium Sliced lengthways. 1½ slice Medium Sliced 2 Beat the eggs, cream and sugar and strain into a large clean White Bloomer 2 Beat the eggs, cream and sugar and strain into a large clean White Bloomer bowl. Dip the bloomer into the egg mix and coat very well 2 each Medium Eggs bowl. Dip the bloomer into the egg mix and coat very well 2 each Medium Eggs (do not soak for too long). 20ml Double Cream (do not soak for too long). 5g Caster Sugar 3 Heat the butter and oil in a pan. Add the eggy bread and HOSPITALITY PLATED BREAKFAST DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED 3g Caster Sugar 3 Heat the butter and oil in a pan. Add the eggy bread and 20ml Double Cream cook for approximately 5 minutes, until golden on both sides. cook for approximately 5 minutes, until golden on both sides. Remove from the pan. Cut each slice in half and keep warm. 5ml Vegetable Oil 5ml Vegetable Oil Remove from the pan. Cut each slice in half and keep warm. 4 Cook the crispy bacon as per the manufacturer’s instructions. 10g Salted Butter 10g Salted Butter 4 To serve, place the sliced banana on top of the cooked Ensure a minimum core temperature of 75°C is reached. 150g Bananas 35g Cooked French toast (3 halves per portion). Drizzle with the maple 5 To serve, place the crispy bacon on top of the cooked French Streaky Bacon 20g Pure Maple Syrup syrup then sprinkle with the icing sugar and cinnamon. toast (3 halves per portion) and drizzle with the maple syrup 2g Icing Sugar 5 Adhere to all relevant hygiene and safety procedures in 20g Pure Maple Syrup (see photograph). 2g Ground Cinnamon Safety & Wellbeing Manuals and Registers. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page BF 51 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Ricotta & Sweetcorn Pancakes with Chunky Avocado Salsa

Ingredient Method Servings 12 1 Wash and pick the coriander, chop half (including the stalks) and keep the rest 300g Self-raising for garnish later. Flour 2 Drain the sweetcorn. Wash, trim and chop the spring onions and green chilli.

40g Caster Sugar For the Pancakes DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED 5g Cooking Salt 3 Mix together the flour, half the salt and sugar. Separate the eggs, whisk the 400ml Buttermilk whites until soft peaks are formed. 4 each Medium Eggs 4 Mix the buttermilk, ricotta cheese and egg yolks together until smooth. Fold in 750g Ricotta Cheese the flour mix and combine to form a smooth batter. 50g Unsalted Butter 5 Gently fold in the drained sweetcorn, chopped green chilli, spring onion, chopped coriander and half the (melted) butter. Gradually fold in the whisked 200g Sweetcorn egg whites, taking care not to over mix. (tinned) For the Salsa 10g Green Chilli 6 Defrost the avocado. Peel and finely dice the red onion. Juice and zest the lime. 60g Fresh Coriander 7 Mix the avocado together with the red onion, lime juice and zest plus the 50g Spring Onions remaining salt and black pepper. 500g Frozen Diced To Finish Avocado

8 Melt the remaining butter in a heavy based non-stick frying pan. Fry the GUIDE HOSPITALITY ELIOR THE 2 each Lime pancakes for approximately 3 minutes on each side or until golden and 100g Red Onions cooked through. Each pancake should be approximately 5cm in diameter; 2g Cracked use 2 pancakes per portion. Black Pepper 9 Poach the eggs in acidulated water and drain well. 24 each Medium Eggs 10 Place 2 pancakes onto a suitable serving plate and top each one with a poached egg. Spoon the salsa over the middle of the poached eggs and garnish with the picked coriander (see photograph for guidance). 11 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page BF 52 Breakfast

Hospitality Plated Breakfast Dishes Plated Breakfast Dishes Thai Style Pork Breakfast Omelette

Ingredient Method Servings 10 1 Wash and drain the spring onions, cucumber, bean shoots 400g Seasoned and coriander. Peel and julienne the fresh ginger. Wash and Shoulder of blanch the bean sprouts for 2 minutes. Pulled Pork 2 Trim and finely chop the spring onions at an angle. Cut the 30g Fresh Ginger cucumber in half, scoop out seeds and cut at an angle, 3mm 5g Chilli Flakes thick. Pick the best leaves of the coriander from the top of DISHES BREAKFAST PLATED HOSPITALITY DISHES BREAKFAST PLATED the bunch then finely slice through the rest of the bunch 5g Sea Salt (including the stalks). 30g Caster Sugar 3 For the omelette mix, combine together the liquid egg, 150ml Hoisin Sauce sambal olek, ½ of the fish sauce and1 /3 of the hoisin sauce. 30ml Thai Fish Sauce 4 For the Thai salad, mix the lime juice, chilli flakes, sugar, 100g Sambal Olek remaining fish sauce and salt together. Add this to the 1kg Whole Liquid Egg cucumber, bean shoots, julienne ginger and spring onions and gently toss together. 120g Fresh Coriander 5 For the pork, heat the pulled pork gently with the remaining 180g Beanshoots hoisin sauce, add the chopped coriander and keep warm. 1½ each Cucumbers To Finish 1 bunch Spring Onions 6 Add oil to a pan, followed by the omelette mixture. Stir a 30ml Vegetable Oil few times and then cook until a lightly coloured omelette

1 each Lime is formed. Place onto a plate and repeat until you have the GUIDE HOSPITALITY ELIOR THE correct number of omelettes. Approximately 120ml of egg mix per omelette. 7 Take the hot pork mix and place 50g around the edge of each omelette. 8 Divide the Thai salad evenly and add to the top of the pork on each omelette, fold in half and garnish with the picked coriander leaves. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page BF 53 Breakfast

Hospitality Plated Breakfast Dishes Sub Recipes White Toast & Spread (1 slice) Fruits of the Forest Compôte

Ingredient Ingredient Servings 10 Makes 1kg 10 slice Medium Sliced White Bread 850g Frozen Fruits of the Forest 10 each Flora Sunflower Spread Portions 250g Caster Sugar 325g Water

35g Cornflour DISHES BREAKFAST PLATED HOSPITALITY RECIPES SUB

Method Method 1 Defrost the bread in the fridge overnight. 1 Place the frozen fruit, sugar and water into a suitable pan 2 Toast on both sides in a toaster. and bring to the boil. Once boiling, turn down and simmer for approximately 10 minutes. 3 Serve with the Flora. 2 Slake the cornflour with a little cold water and mix into the 4 Use as directed in main recipe. fruit mixture. Boil for approximately 1 minute. 5 Adhere to all relevant hygiene and safety procedures in 3 Remove from the heat, place into a suitable container and Safety & Wellbeing Manuals and Registers. cool down rapidly. 4 Cover and store in the fridge until required. 5 Use as directed in main recipe. 6 Adhere to all relevant hygiene and safety procedures in

Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE

Page BF 54 Breakfast Hospitality Breakfasts Continental Breakfasts Bread Selection with Butter & Preserves Cheese Platter

Ingredient Method Ingredient Method Servings 6 Servings 6 1 Slice the rye bread into even slices (allow 1 per person). 1 Cut the brie, smoked cheddar and Emmental into 6 even 6 each Whites 2 Bake off the rolls as per the manufacturer's instructions. 100g Oak Smoked slices. Display as per the photograph. Continental Roll Cheddar 3 Display as per the photo and serve with the unsalted butter 2 Cover and store in the fridge until required. Selection and preserves (set up as per the recipe). 120g President Brie 3 Adhere to all relevant hygiene and safety procedures in ¼ each Black Rye Bloomer 3 slices Emmental Safety & Wellbeing Manuals and Registers.

4 Adhere to all relevant hygiene and safety procedures in BREAKFASTS CONTINENTAL HOSPITALITY (un-cut 800g) Safety & Wellbeing Manuals and Registers. 6 servings Hospitality Breakfast Premium Butter & Preserves* THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to *See recipe Planogram G Planogram G on pg BF 12 Page BF 55 Breakfast Hospitality Breakfasts Continental Breakfasts Cured Meat Platter Gravadlax Platter

Ingredient Method Ingredient Method Servings 6 Servings 6 1 Dress the cured meats as per the photograph, using 6 slices 1 Dress the gravadlax as per the photograph. 45g Sliced Prosciutto of smoked ham, 6 slices of bresola and 3 slices of prosciutto. 150g John Ross Sliced 2 Cover and store in the fridge until required. Ham Gravadlax 2 Cover and store in the fridge until required. 3 Adhere to all relevant hygiene and safety procedures in 45g Sliced Bresola 3 Adhere to all relevant hygiene and safety procedures in 1 each Lemons Safety & Wellbeing Manuals and Registers. 80g Wafer Thin Safety & Wellbeing Manuals and Registers. Smoked Ham BREAKFASTS CONTINENTAL HOSPITALITY THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planogram G Planogram G Page BF 56 Breakfast Hospitality Breakfasts Continental Breakfasts Homemade Continental Rye Bread

Ingredient Method Servings 10 1 Tip the larger quantity of flour into a large mixing bowl. Add the salt 500g Wholegrain to one side of the bowl and the yeast to the other. Add the treacle Rye Flour and ¾ of the water then turn the mixture round with your fingers. 10g Cooking 2 Continue to add the remaining water, a little at a time, until you’ve Salt picked all of the flour from the sides of the bowl. You may not need 15g Active to add all the water or you may need to add a little more (you want BREAKFASTS CONTINENTAL HOSPITALITY Dried Yeast dough that is soft but not soggy). Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. 10ml Pomace Olive Oil 3 Coat a clean work surface with a little olive oil, tip the dough onto it and begin to knead. Using the smaller quantity of flour, keep 350ml Water kneading for 5-10 minutes. Work through the initial wet stage until 10g Black the dough starts to form a soft skin. Treacle 4 Form the dough into a smooth, round cob shape by turning it on the 150g Wholegrain surface and tucking the edges underneath until the top is smooth Rye Flour and tight. Generously dust the inside of a large, round proving basket (alternatively use a stainless steel round bottomed bowl) with rye flour. Place the dough in it, smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top. 5 Leave to prove for about 8 hours or ideally overnight. The dough will double in size eventually but it will take considerable longer than THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE wheat-flour breads. 6 Pre-heat the oven to 200°C. If possible, use a combi oven set to steam roast: 80 % dry heat, 20% steam. Line a baking tray with parchment or silicone paper. 7 When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife and bake for 25 minutes. To test, tap the base of the loaf - it should sound hollow. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page BF 57

Breakfast Hospitality Breakfast Juices & Smoothies Oranka Juices & Smoothies

CLEAN, QUICK & SIMPLE JUICE SOLUTIONS

Oranka Juice Solutions • Over 70 flavours, including seasonal varieties offer a fresh approach • Freshly pressed FREE to natural juices! • Finest quality 1+9 fruit juice concentrate TRIAL! ORANKA JUICES & SMOOTHIES & ORANKA JUICES HOSPITALITY BREAKFAST JUICES & SMOOTHIES & JUICES BREAKFAST HOSPITALITY • Not from concentrate • Hydration Juice with 21 flavours including green tea and lemon, rhubarb and elderflower NO • Super Juices, Smoothies and Super Smoothies CONTRACTS! • All featuring no added sugar or artificial additives THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms A, B, C, D, E, F, G & H Page BF 58

Breakfast Hospitality Breakfast Juices & Smoothies Oranka Juices & Smoothies

CLEAN, QUICK & SIMPLE JUICE SOLUTIONS

Efficient, clean and hygienic dispensing systems • The low maintenance and HACCP compliant Eskimo ORANKA JUICES & SMOOTHIES & ORANKA JUICES • 2 litre handmade Bravura Jug or 1 litre Carafe All dispensing SMOOTHIES & JUICES BREAKFAST HOSPITALITY • 2.5 litre Fill Line Jug with measures on the side to systems, jugs enable easy mixing of Oranka concentrates & carafes are • Tall thin design means it takes up less fridge space - FREE ON with an easy pour covered spout LOAN! • Sealed rubber lid ensures a 5 day shelf life in the fridge

Oranka concentrate fill line for: Please refer to 1+4 Premium Breakfast/Hospitality Fruit Juice Planograms 1+9 Breakfast/Hospitality Fruit Juice A, B, C, D, E, F, G & H 1+19 Hydration Juice

Better for you - better for the environment Get started.... GUIDE HOSPITALITY ELIOR THE • Aseptically packaged with extended, unopened A variety of options to customise your hospitality Saves packaging shelf life of up to 12 months, in ambient storage offering so, for further information, please call us on: Saves storage space • Reduces the required storage space by up to 95% 0870 830 1555 or email: [email protected] Saves labour costs • Less packaging means less waste and better for Oranka Fruit Juices Ltd, Unit 9 Wornal Park, your bottom line Menmarsh Road, Worminghall HP18 9PH Saves waste

Page BF 59

Breakfast Hospitality Breakfast Juices & Smoothies Homemade Juices & Smoothies Banana, Mango Pineapple, Ginger Strawberry, Cucumber & Almond Smoothie & Oatmeal Smoothie & Oatmeal Smoothie

Ingredient Method Ingredient Method Ingredient Method Servings 5 Servings 5 Servings 5 1 Defrost the mango purée. 1 Defrost the pineapple purée. 1 Defrost the strawberry purée. 200g Frozen Mango Peel and roughly chop the 300g Frozen Peel and grate the ginger. 300g Frozen Peel the cucumber. Purée bananas. Pineapple Purée 2 Blend all the ingredients Strawberry 2 Blend all the ingredients HOMEMADE JUICES & SMOOTHIES & JUICES HOMEMADE 220g Bananas 2 Blend all the ingredients 50g Fresh together until smooth. Pour Purée together until smooth. Pour SMOOTHIES & JUICES BREAKFAST HOSPITALITY 300g Low Fat Natural together until smooth. Pour Ginger into a jug and chill well 200g Cucumber into a jug and chill well Yoghurt into a jug and chill well 300g Low Fat Natural before service. Each serving is 300g Low Fat Natural before service. Each serving is before service. Each serving is approximately 200ml. approximately 200ml. 300ml Orange Juice Yoghurt Yoghurt approximately 200ml. 3 Adhere to all relevant hygiene 3 Adhere to all relevant hygiene 30g Clear Honey 350ml Apple Juice 30g Clear Honey 3 Adhere to all relevant hygiene and safety procedures in and safety procedures in 30g Clear Honey 50g Porridge Oats 50g Ground and safety procedures in Safety & Wellbeing Manuals Safety & Wellbeing Manuals Almonds Safety & Wellbeing Manuals 50g Porridge Oats and Registers. 200ml Orange Juice and Registers. and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms E & F Page BF 60

Breakfast Hospitality Breakfast Juices & Smoothies Homemade Juices & Smoothies Freshly Squeezed Freshly Squeezed Vegetable Spicy Beetroot & Carrot Juice & Parsley Energy Juice Tomato Juice

Ingredient Method Ingredient Method Ingredient Method Servings 5 Servings 5 Servings 12 1 Wash the beetroots, carrots, celery 1 Wash the apples, celery and parsley. 1 Peel the shallots and roughly chop. 400g Raw and apples. 200g Curly 2 Grate the apples. Coarsely chop 200g Plum Wash and grate the apples. Beetroot 2 Grate the beetroot and carrots. Parsley the celery and parsley (including Tomatoes 2 Wash and dice the plum tomatoes, HOMEMADE JUICES & SMOOTHIES & JUICES HOMEMADE 200g Carrots Roughly chop the celery and apples 200g Carrots the stalks). 800g Chopped red peppers and celery. SMOOTHIES & JUICES BREAKFAST HOSPITALITY 200g Celery (remove the core). 200g Celery 3 Blend all the ingredients in a high Tomatoes 3 Blend all the ingredients in a high 250g Granny 3 Blend all the ingredients in a high 200g Granny powered blender or juicer and pass 250g Red powered blender or juicer and pass Smith powered blender or juicer and pass Smith through a medium fine sieve. Peppers through a medium fine sieve. Apples through a medium fine sieve. Apples 4 Chill well until required. 200g Celery 4 Chill well until required. 200ml Water 4 Chill well until required. 600ml Apple Each serving is approximately 200ml. 5g Garlic Each serving is approximately 200ml. Each serving is approximately 200ml. 350ml Apple Juice 5 Adhere to all relevant hygiene (peeled) 5 Adhere to all relevant hygiene Juice 5 Adhere to all relevant hygiene and safety procedures in Safety 200g Granny and safety procedures in Safety and safety procedures in Safety & Wellbeing Manuals and Registers. Smith & Wellbeing Manuals and Registers. & Wellbeing Manuals and Registers. Apples 50g Shallots 250ml Water 15ml Tabasco Sauce THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 10ml Lea & Perrins Worcestershire Sauce 1g Cooking Salt 2g Ground Black Pepper Please refer to Planograms Please refer to B & D Planogram F Page BF 61 elior hospitality Snacks & Nibbles Recipes Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Introduction to Biscuits, Snacks & Nibbles

Welcome to the meeting room biscuits, snacks and nibbles section of your elior hospitality manual!

This section covers all areas of meeting room The recipes in this section are designed to inspire you to think about trying some biscuits, snacks and nibbles; from standard and new ideas for this important but often forgotten area of a site's hospitality offer. premium loose or pre-packed biscuit selections to Why not give our healthy grazing platter or homemade cookie and sweet treat platter a try at your site? homemade cookies, sweet bites and dried fruits. NIBBLES & SNACKS BISCUITS, ROOM MEETING NIBBLES & SNACKS BISCUITS, TO INTRODUCTION Current costs and product codes for all the recipes featured in this section can be We have also featured a range found in StarChef, in the Hospitality Standard / Premium recipe categories. of savoury snacks and nibbles, FIR Intolerance Reports can also be run against these recipes to give you accurate including crisps, nuts, seeds and olives. allergen information for your customers.

Please note: the products used within the recipes GUIDE HOSPITALITY ELIOR THE in this section of the eilor hospitality manual from The Bread Factory are only available to sites in London via Enterprise Foods. All other products come from 3663 or Town & Country and are available to Elior sites nationally.

Page S&N 1 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Contents

Meeting Room Biscuits Meeting Room Snacks & Nibbles

Biscuits & Cookies - Standard Crisps Sweet Bites & Dried Fruits Biscuit Selection S&N 3 Standard Plain Crisps S&N 8 Chocolate & Walnut Brownie Bites S&N 14 Luxury Shortbread & Biscuit Selection S&N 3 Premium Kettle Crisps S&N 8 Classic Flapjack Bites S&N 14 Crawford Pre-Packed Premium Vegetable Crisps S&N 8 High Energy Peanut Bar S&N 15 Everyday Biscuit Selection S&N 3 Tortilla Chips S&N 8 Fruity Seed & Nut Granola Bites S&N 15 Brontë Pre-Packed Bliss Balls - HIS S&N 16 Standard Biscuit Selection S&N 3 Nuts & Seeds Salted Peanuts S&N 9 Bliss Balls - HER S&N 16 Biscuits & Cookies - Premium Naked Nuts S&N 9 Dried Fruit Mix S&N 17 Town & Country Cookie Selection S&N 4 Healthy Grazing Tray S&N 17 CONTENTS Roasted Spiced Nuts Mix S&N 10 NIBBLES & SNACKS BISCUITS, ROOM MEETING Town & Country Henley Chocolate Selection S&N 4 Roasted Seed Mix S&N 10 Homemade Cookie & Sweet Treat Platter S&N 17 Town & Country Savoury Nibbles & Olives Lancaster Cookie Selection S&N 4 Mixed Marinated Olives S&N 11 Town & Country Marlow Biscuit Selection S&N 4 Mixed Marinated Olives & Sun-Blushed Tomatoes S&N 11 Town & Country Traditional Chocolate Selection S&N 5 Homemade Parmesan Cheese Straws S&N 12 Premium Pre-Packed Brontë Biscuits S&N 5 Bread Factory Savoury Artisan Crackers S&N 12 Bread Factory Mini Cookie Selection S&N 5 Meeting Room Sweets

Homemade Cookies Boiled Sweet Selection S&N 13 Apricot & Coconut Cookies S&N 6 Mint Selection S&N 13 Chocolate & Hazelnut Cookies S&N 6 Sugar Free Sweet Selection S&N 13

Cranberry, Almond & Sunflower Seeds S&N 7 GUIDE HOSPITALITY ELIOR THE Oatmeal, Pecan & Raisin S&N 7

Page S&N 2 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - Standard Biscuit Selection Luxury Shortbread (3663 Smart Choice) & Biscuit Assortment (3663)

Ingredient Ingredient Servings 10 Servings 10 240g Sweet 20 each Luxury Biscuit Shortbread Assortment & Biscuit Assortment BISCUITS & COOKIES - STANDARD - COOKIES & BISCUITS MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING

Crawford Pre-Packed Brontë Pre-Packed Everyday Biscuit Selection (3663) Standard Biscuit Selection (3663)

Ingredient Ingredient Servings 10 Servings 10 10 each Crawford's 10 each Brönte Everyday Traditional Mini Packs Mini Pack GUIDE HOSPITALITY ELIOR THE Biscuits

Page S&N 3 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - Premium Town & Country Town & Country Cookie Selection Henley Chocolate Selection

Ingredient Ingredient Servings 1 Servings 1 2 each Cookie 30g Henley Selection Chocolate Biscuit Selection BISCUITS & COOKIES - PREMIUM - COOKIES & BISCUITS MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING

Town & Country Town & Country Lancaster Cookie Selection Marlow Biscuit Selection

Ingredient Ingredient Servings 1 Servings 1 40g Lancaster 24g Marlow Cookie Biscuit Selection Selection GUIDE HOSPITALITY ELIOR THE

Page S&N 4 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - Premium Town & Country Bread Factory Traditional Chocolate Selection Mini Cookie Selection

Ingredient Ingredient Servings 1 Servings 12 2 each Traditional 4 each Mini Cookies All Chocolate Chocolate Selection Chip 4 each Mini Cookies Pecan, BISCUITS & COOKIES - PREMIUM - COOKIES & BISCUITS Oatmeal NIBBLES & SNACKS BISCUITS, ROOM MEETING & Cranberry 4 each Mini Cookies White Choc Chip & Hazelnut Brontë Pre-Packed Premium Biscuit Selection (3663)

Ingredient Servings 10 10 each Bronte Assorted Mini Pack Biscuits GUIDE HOSPITALITY ELIOR THE

Page S&N 5 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Homemade Cookies Apricot & Coconut Cookies Chocolate & Hazelnut Cookies

Ingredient Method Ingredient Method Servings 100 Servings 100 1 Roughly chop the apricots. 1 Roast the hazelnuts in an oven set at 180°C for 600g Meadowland Toast the desiccated coconut and allow to cool. 600g Meadowland approximately 8 minutes. Remove from the oven and place Professional Professional into a clean cloth. 2 Cream the Meadowland and sugar together in a mixing Spread Spread machine until light and fluffy. Beat the eggs and vanilla Rub the hazelnuts together to remove the skins. Roughly 1kg Caster Sugar essence then gradually add them to the butter and sugar mix. 1kg Caster Sugar chop the skinned hazelnuts and keep to one side. 6 each Medium Eggs 3 Sieve the flour with the baking powder and bicarbonate of 6 each Medium Eggs 2 Cream the Meadowland and sugar together in a mixing 10ml Vanilla Essence soda then gradually fold into the butter and sugar mix. Fold 10ml Vanilla Essence machine until light and fluffy. HOMEMADE COOKIES HOMEMADE 1.2kg Plain Flour in the chopped dried apricots and toasted coconut. 1.2kg Plain Flour Beat the eggs and vanilla essence then gradually add them NIBBLES & SNACKS BISCUITS, ROOM MEETING to the butter and sugar mix. 15g Baking Powder 4 Roll the mixture into 4 equal logs and wrap in baking 15g Baking Powder parchment. Allow to rest in the fridge for at least 2-3 hours to 3 Sieve the flour with the baking powder and bicarbonate of 15g Bicarbonate 15g Bicarbonate firm up the mix. soda then gradually fold into the butter and sugar mix. Fold of Soda of Soda 5 Cut each log of cookie dough into approximately 30g cookies in the hazelnuts and chocolate callets. 450g Dried Apricots 300g Dark Chocolate and place onto a suitable baking sheet lined with parchment. 4 Roll the mixture into 4 equal logs and wrap in baking Callets 150g Desiccated Bake at 180°C for approximately 10 minutes or until golden parchment. Allow to rest in the fridge for at least 2-3 hours to Coconut and cooked through. 600g Hazelnuts firm up the mix. 6 Remove from the oven and cool on a wire rack. Store in an 5 Cut each log of cookie dough into approximately 30g airtight container until needed. cookies and place onto a suitable baking sheet lined with 7 Adhere to all relevant hygiene and safety procedures in parchment. Bake at 180°C for approximately 10 minutes or Safety & Wellbeing Manuals and Registers. until golden and cooked through. 6 Remove from the oven and cool on a wire rack. Store in an airtight container until needed.

7 Adhere to all relevant hygiene and safety procedures in GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers.

Page S&N 6 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Homemade Cookies Cranberry, Almond & Sunflower Seeds Oatmeal, Pecan & Raisin

Ingredient Method Ingredient Method Servings 100 Servings 90 1 Cream the Meadowland and sugar together in a mixing 1 Roughly chop the pecan nuts. 600g Meadowland machine until light and fluffy. 500g Meadowland 2 Cream the Meadowland and sugar together in a mixing Professional Beat the eggs and vanilla essence then gradually add them Professional machine until light and fluffy. Spread Spread to the butter and sugar mix. Beat the eggs and vanilla essence then gradually add them 1kg Caster Sugar 2 Sieve the flour with the baking powder and bicarbonate 400g Caster Sugar to the butter and sugar mix. 6 each Medium Eggs of soda then gradually fold into the butter and sugar 220g Dark Brown 3 Sieve the flour with the baking powder and bicarbonate of 10ml Vanilla Essence mix. Fold in the flaked almonds, dried cranberries and Soft Sugar soda then gradually fold into the butter and sugar mix. Fold HOMEMADE COOKIES HOMEMADE sunflower seeds. NIBBLES & SNACKS BISCUITS, ROOM MEETING 1.2kg Plain Flour 2 each Medium Eggs in the oats, chopped pecans, dried cranberries and raisins. 3 Roll the mixture into 4 equal logs and wrap in baking 15g Baking Powder 10ml Vanilla Essence 4 Roll the mixture into 4 equal logs and wrap in baking parchment. Allow to rest in the fridge for at least 2-3 hours to parchment. Allow to rest in the fridge for at least 2-3 hours to 15g Bicarbonate 500g Plain Flour firm up the mix. firm up the mix. of Soda 10g Bicarbonate 4 Cut each log of cookie dough into approximately 30g 5 Cut each log of cookie dough into approximately 30g 300g Dried Cranberries of Soda cookies and place onto a suitable baking sheet lined with cookies and place onto a suitable baking sheet lined with 10g Ground Cinnamon 225g Flaked Almonds parchment. Bake at 180°C for approximately 10 minutes or parchment. Bake at 180°C for approximately 10 minutes or 75g Sunflower Seeds until golden and cooked through. 500g Porridge Oats until golden and cooked through. 5 Remove from the oven and cool on a wire rack. Store in an 400g Pecans 6 Remove from the oven and cool on a wire rack. Store in an airtight container until needed. 150g Dried Cranberries airtight container until needed. 6 Adhere to all relevant hygiene and safety procedures in 150g Raisins 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 7 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Crisps Plain Crisps (3663) Kettle Crisps

Ingredient Ingredient Servings 10 Servings 10 200g Smart Choice 250g Sea Salt & Crushed Black Catering Crisps Peppercorn Kettle Chips

Method Method 1 Decant into a suitable serving dish 1 Decant into a suitable serving dish as required. as required. CRISPS 2 Adhere to all relevant hygiene and 2 Adhere to all relevant hygiene and NIBBLES & SNACKS BISCUITS, ROOM MEETING safety procedures in Safety & Wellbeing safety procedures in Safety & Wellbeing Manuals and Registers. Manuals and Registers.

Vegetable Crisps Tortilla Chips

Ingredient Ingredient Servings 10 Servings 10 200g Root Vegetable Crisps 350g Original Tortilla Chips

Method Method THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 1 Decant into a suitable serving dish 1 Decant into a suitable serving dish as required. as required. 2 Adhere to all relevant hygiene and 2 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing safety procedures in Safety & Wellbeing Manuals and Registers. Manuals and Registers.

Page S&N 8 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Nuts & Seeds Salted Peanuts (3663) Naked Nuts

Ingredient Method Ingredient Method Servings 10 Servings 20 1 Place into a suitable serving bowl and display as per the 1 Mix all of the nuts together. 250g Salted Peanuts photograph. 100g Blanched Almonds 2 Place into a suitable serving bowl and display as per the 2 Adhere to all relevant hygiene and safety procedures in 100g Walnut Pieces photograph. Safety & Wellbeing Manuals and Registers. 100g Blanched Peanuts 3 Adhere to all relevant hygiene and safety procedures in 100g Pistachios Safety & Wellbeing Manuals and Registers. 100g Whole Cashews NUTS & SEEDS & NUTS MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 9 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Nuts & Seeds Roasted Spiced Nut Mix Roasted Seed Mix

Ingredient Method Ingredient Method Servings 20 Servings 10 1 Place the cashews and blanched almonds onto a suitable 1 Mix the seeds together then lightly toast by either placing 200g Salted Peanuts tray and sprinkle over the salt and cajun seasoning. 100g Golden Linseeds under a salamander (stirring frequently) or in a dry pan on 150g Whole Cashews Roast in an oven set at 180°C for approximately 15 minutes 100g Pumpkin Seeds the stove. 150g Blanched Almonds or until the nuts are golden. 100g Sunflower Seeds Allow to cool. 2g Salt 2 Remove from the oven and mix with the salted peanuts. 2 Place in a suitable serving bowl and display as per the photograph. 2g Cajun Seasoning 3 Place in a suitable serving bowl and display as per the photograph. 3 Adhere to all relevant hygiene and safety procedures in NUTS & SEEDS & NUTS 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. NIBBLES & SNACKS BISCUITS, ROOM MEETING Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 10 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Savoury Nibbles & Olives Mixed Mixed Marinated Olives Marinated Olives & Sun-Blushed Tomatoes

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Drain the olives and mix with the olive oil and dried oregano. 1 Drain the olives and sun-blush tomatoes then mix with 125g Pitted Black Olives Place into a suitable serving bowl. 75g Pitted Black Olives the olive oil and dried oregano. Place into a suitable 125g Pitted Green Olives Cover and store in the fridge until needed. 75g Pitted Green Olives serving bowl. 1g Dried Oregano 2 Adhere to all relevant hygiene and safety procedures in 1g Dried Oregano Cover and store in the fridge until needed. 20ml Pomace Olive Oil Safety & Wellbeing Manuals and Registers. 20ml Pomace Olive Oil 2 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. SAVOURY NIBBLES & OLIVES & NIBBLES SAVOURY 75g Sun-blushed NIBBLES & SNACKS BISCUITS, ROOM MEETING Tomatoes THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 11 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Savoury Nibbles & Olives Homemade Parmesan Cheese Straws Savoury Artisan Crackers (Bread Factory)

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Defrost the puff pastry. Cut each sheet into quarters and 1 Break up the crackers into bite size pieces. ¼ sheet Puff Pastry Sheets place onto a white chopping board. 100g Savoury Crackers 2 Display in a suitable serving bowl, cover until service. (580 x 380 x (salted) 2 Make the egg into a wash and brush the puff pastry sheet 3 Adhere to all relevant hygiene and safety procedures in 2.5mm) evenly all over. Sprinkle over the smoked paprika and grated 100g Savoury Crackers Safety & Wellbeing Manuals and Registers. 1 each Medium Egg Parmesan. Place into the fridge for approximately 1 hour to (seeded) 2g Smoked Paprika allow the pastry to firm up. 20g Grated Parmesan 3 Using a long bladed knife, cut the puff pastry sheet from SAVOURY NIBBLES & OLIVES & NIBBLES SAVOURY top to bottom in one movement to form triangular shapes. NIBBLES & SNACKS BISCUITS, ROOM MEETING Place onto a suitable baking sheet lined with parchment and bake at 180°c for approximately 4-5 minutes or until golden brown and cooked through. 4 Remove from the oven and cool on a cooling rack. Display as required and serve on day of production. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 12 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Meeting Room Sweets Boiled Sweet Selection Mint Selection Sugar-Free Sweet Selection

Ingredient Method Ingredient Method Ingredient Method Servings 1 Servings 1 Servings 1 1 Mix the sweets together 1 Mix the sweets together 1 Mix the sweets together 5g Mini Fruits and place into a suitable 8g Everton Mints and place into a suitable 20g Sugar-Free and place into a suitable Assorted Foils serving bowl. 8g Mint Humbugs serving bowl. Sweet Selection serving bowl. 2g Mini Sherbet 2 Adhere to all relevant hygiene 3g Mini Mints 2 Adhere to all relevant hygiene 2 Adhere to all relevant hygiene Fruits and safety procedures in and safety procedures in and safety procedures in 2g Mini Fruit Rocks Safety & Wellbeing Manuals Safety & Wellbeing Manuals Safety & Wellbeing Manuals and Registers. and Registers. and Registers. 4g Mini Candy Sticks MEETING ROOM SWEETS ROOM MEETING MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 13 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried Fruits Chocolate & Walnut Brownie Bites Classic Flapjack Bites

Ingredient Method Ingredient Method Servings 36 Servings 36 1 Melt the chocolate and butter in a bain-marie then allow 1 Pre-heat the oven to 180°C. 400g Dark Chocolate to cool. 450g Golden Syrup Line a 1/1 gastro tray with parchment paper. Callets Whisk the eggs and caster sugar until well combined. 1kg Meadowland 2 In a large heavy based saucepan; melt the sugar, 400g Unsalted Butter Toast the walnuts until golden, cool and roughly chop. Professional meadowland and golden syrup. Stir in the oats and mix well Spread 500g Caster Sugar 2 Mix the cooled chocolate and butter mix with the egg to combine. 250g Plain Flour and sugar mix, until well combined. 400g Caster Sugar Spoon into the lined tray. 150g Walnut Halves 3 Fold in the flour and chopped, toasted walnuts. 1kg Porridge Oats 3 Bake in the oven for 15-20 minutes or until golden brown. SWEET BITES & DRIED FRUITS DRIED & SWEET BITES MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING 6 each Medium Eggs 4 Pour into a parchment-lined half gastro and bake at Remove from the oven and cool slightly. 170°C for approximately 20 minutes or until the top of the 4 Cut into 36 portions (approximately 2cm x 3cm each). brownie starts to crack open. Remove from the oven and Display as per the photograph. allow to cool. 5 Adhere to all relevant hygiene and safety procedures in 5 Cut into 36 portions (approximately 2cm x 3cm each). Safety & Wellbeing Manuals and Registers. Display as per the photograph. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 14 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried Fruits High Energy Peanut Bar Fruity Seed & Nut Granola Bites

Ingredient Method Ingredient Method Servings 48 Servings 42 1 Line a half gastro tray with baking parchment. 1 Pre-heat the oven to 180°C. 100g Salted Peanuts 2 Chop the dried apricots. 375g Golden Syrup Line a 1/1 gastro tray with parchment paper. 100g Sunflower Seeds 3 Mix the peanuts, sunflower seeds, raisins, dried cranberries, 750g Meadowland 2 Toast the hazelnuts until golden. Rub off the skins in a clean 200g Porridge Oats dried apricots, oats and rice krispies in a large bowl. Professional cloth and coarsely chop. Spread 100g Sultanas 4 Combine the peanut butter, brown sugar and honey in a 3 In a large heavy based saucepan, melt the sugar, 375g Caster Sugar 100g Raisins pan and heat until the sugar is dissolved. Remove from heat Meadowland and golden syrup. Stir in the sultanas, chopped and add the vanilla essence. Pour over the dry mix and stir 1kg Porridge Oats hazelnuts, dried cranberries, oats, sunflower seeds and mixed 100g Dried Cranberries SWEET BITES & DRIED FRUITS DRIED & SWEET BITES until well combined. 5g Mixed Spice spice. Mix well to combine and spoon into the lined tray. NIBBLES & SNACKS BISCUITS, ROOM MEETING 100g Dried Apricots 5 Transfer the mix to the gastro tray and press down firmly. 150g Sultanas 4 Bake in the oven for 15-20 minutes or until golden brown. 200g Rice Krispies Remove from the oven and cool slightly. 6 Bake in an oven at 160°C for approximately 10 minutes. 150g Dried Cranberries 300g Crunchy 7 Remove from oven and allow to cool. 5 Cut into 42 portions (approximately 2cm x 3cm each). Peanut Butter 40g Sunflower Seeds Once cooled, cut into approximately 48 pieces Display as per photograph. 100g Soft Light 100g Hazelnuts (approximately 3cm x 3cm each). Display as per photograph. 6 Adhere to all relevant hygiene and safety procedures in Brown Sugar 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 400g Clear Honey Safety & Wellbeing Manuals and Registers. 10ml Vanilla Essence THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram F Page S&N 15 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried Fruits Bliss Balls - HIS Bliss Balls - HER

Ingredient Method Ingredient Method Servings 40 Servings 36 1 Toast the desiccated coconut until golden. Cool and place 1 Blend all ingredients separately, keeping some texture. 250g Sultanas into a tray ready to roll the bliss balls in later. 100g Golden Linseeds Reserve ½ of the blended nuts to roll the balls in later. 500g Chopped Dates 2 Blend all the ingredients together to form a sticky mass then 30g Chia Seeds 2 Mix the remaining ingredients until combined into a sticky 100g Cocoa shape into approximately 25g balls. 100g Sesame Seeds mass then shape into approximately 25g balls. 200g Brazil Nuts 3 Roll in the toasted desiccated coconut. 100g Pumpkin Seeds 3 Roll in the reserved crushed nuts. 200g Blanched Almonds 4 Place into an air tight container until needed. 150g Sunflower Seeds 4 Place into an air tight container until needed. 250g Whole Cashews Display as per the photograph (allowing 2 balls per person). 100g Pecans Display as per the photograph (allowing 2 balls per person). SWEET BITES & DRIED FRUITS DRIED & SWEET BITES MEETING ROOM BISCUITS, SNACKS & NIBBLES & SNACKS BISCUITS, ROOM MEETING 200g Sunflower Seeds 5 Adhere to all relevant hygiene and safety procedures in 180g Blanched Almonds 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 200g Pumpkin Seeds 200g Walnut Pieces Safety & Wellbeing Manuals and Registers. 200g Walnut Pieces 250g Chopped Dates 300g Desiccated 200g Raisins Coconut 50g Pistachios 300g Dried Apricots THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 16 Snacks & Nibbles

Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried Fruits Dried Fruit Healthy Homemade Cookie Mix Grazing Tray & Sweet Treat Platter

Ingredient Method Ingredient Method Ingredient Method Servings 10 Servings 10 Servings 12 1 Cut the apple rings in half 1 Prepare all ingredients as 1 Prepare all ingredients 100g Dried then cut each half into 10 servings Naked Nuts per their recipes. 6 each Homemade Oatmeal, as per their recipes. Apricots 4 pieces. (pg S&N 9) 2 Display the products as per Pecan & Raisin Cookie 2 Display as per the 100g Dried Cranberries Cut the dried apricots into 10 servings Toasted the photograph, keeping (pg S&N 7) photograph on a 100g Raisins smaller strips. Seed Mix the seeds and fruit away 6 each Homemade Chocolate suitable serving platter. 2 Mix all of the fruit together (pg S&N 10) from the nut products. & Hazelnut Cookie 3 Adhere to all relevant SWEET BITES & DRIED FRUITS DRIED & SWEET BITES 50g Goji Berries NIBBLES & SNACKS BISCUITS, ROOM MEETING and decant into a suitable 10 servings Dried Fruit Mix 3 Adhere to all relevant (pg S&N 6) hygiene and safety 100g Apple Rings serving dish. (pg S&N 17) hygiene and safety 6 each Chocolate & Walnut procedures in Safety 100g Dried Pineapple 3 Display as per the photograph. 10 each Bliss Balls - HIS procedures in Safety Brownie Bites & Wellbeing Manuals (diced) & Wellbeing Manuals (pg S&N 14) and Registers. 4 Adhere to all relevant hygiene (pg S&N 16) and Registers. and safety procedures in 10 each Bliss Balls - HER 6 each High Energy Peanut Bar Safety & Wellbeing Manuals (pg S&N 16) (pg S&N 15) and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&N 17 elior hospitality Working Lunches Recipes & Planograms Working Lunches Working Lunches Introduction to Working Lunches

Welcome to the working lunches section of your elior hospitality manual!

In this section we have created Each section has a standard and premium range to enable you to select a series of sandwich platters and what suits your site/operation best. Each section is also broken down exciting finger food ideas which, into meat, fish and vegetarian recipes. along with a range of fruit and We have used recipes from the Grab&Go Essential Sandwich Manual to create the standard and café style hospitality sandwich platters, enabling cheese options as well as sandwich INTRODUCTION TO WORKING WORKING INTRODUCTIONLUNCHES TO you to link your hospitality sandwich offer with your Grab&Go sandwich LUNCHES WORKING lunch accompaniments, will help range and so streamline your production and ordering at site level. you to create a truly fantastic All of the recipes contained in this manual are in StarChef, so you will working lunch experience for your be able to work out accurate hospitality costings at site level along with customers and clients. GDA and allergen information.

It would be impossible to feature all possible variations of sandwich

platters and finger food in this GUIDE HOSPITALITY ELIOR THE manual! Consequently it is not designed to be prescriptive but to give you guidance and inspiration with the delivery of your hospitality offer.

Page WL 1 Working Lunches Planogram I Working Lunch Buffet - Standard 1

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up.

I

* Plain Crisps - page WL 25 PLANOGRAM PLANOGRAM 1 STANDARD BUFFET LUNCH WORKING

Platinum Fruit Platter - available from Urban Eat

Ballygowan Sparkling & Still Natural Spring Water* - available from Britvic in 750ml glass or 1ltr PET bottles

Silver Vegetarian Sandwich Platter - available from Urban Eat THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE TOP TIP! Always clearly label your food Oranka Apple Oranka Freshly Juice - page BF 58 Squeezed Orange and drink products. Remember to Silver Meat Sandwich Platter - Gold Fish Sandwich Platter - available from Remember each platter Juice - page BF 58 clearly label any allergen items. available from Urban Eat Urban Eat must have separate tongs!

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 2 Working Lunches Planogram J Working Lunch Buffet - Standard 2

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up.

J * Platinum Fruit Platter - available from Urban Eat

Mini Falafels with Mint Yoghurt WORKING LUNCH BUFFET STANDARD 2 STANDARD BUFFET LUNCH WORKING & Hummus (v) - for recipe see PLANOGRAM the Dynamo Hospitality Standard (Bought In) category in StarChef

Ballygowan Sparkling & Still Natural Spring Water* - Filo Prawns with Sweet Chilli available from Britvic in 750ml Sauce - for recipe see the Dynamo glass or 1ltr PET bottles Hospitality Standard (Bought In) category in StarChef

Satay Chicken Skewers With Hoisin Sauce - for recipe see the Dynamo Hospitality Standard (Bought In) category in StarChef THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Oranka Apple Oranka Freshly Juice - page BF 58 Squeezed Orange Juice - page BF 58 Plain Crisps - page WL 25

Always clearly label your food and drink products. Silver Meat Sandwich Gold Fish Sandwich Platter - Silver Vegetarian Sandwich Remember each platter Remember to clearly label any allergen items. Platter - available from available from Urban Eat Platter - available from must have separate tongs! TOP TIP! Urban Eat Urban Eat

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 3 Working Lunches Planogram K Working Lunch Café Range - Standard 1

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up.

K * Café Style Vegetarian Sandwich Platter - page WL 11 WORKING LUNCH CAFÉ RANGE STANDARD 1 STANDARD RANGE CAFÉ LUNCH WORKING PLANOGRAM PLANOGRAM

Ballygowan Sparkling & Still Natural Spring Water* - available from Britvic in 750ml glass or 1ltr PET bottles Fresh Fruit Bowl - page WL 23 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Oranka Apple Oranka Freshly Oranka Cranberry Juice - page BF 58 Squeezed Orange Juice - page BF 58 Juice - page BF 58 Plain Crisps - page WL 25

Café Style Meat Sandwich Platter - Café Style Fish Sandwich Platter - Remember each Always clearly label your food and drink products. page WL 11 page WL 11 platter must have TOP TIP! Remember to clearly label any allergen items. separate tongs!

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 4 Working Lunches Planogram L Working Lunch Café Range - Standard 2

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up.

L Café Style Vegetarian Sandwich Platter - * page WL 11 Fresh Fruit Bowl - page WL 23

Ballygowan Sparkling WORKING LUNCH CAFÉ RANGE STANDARD 2 STANDARD RANGE CAFÉ LUNCH WORKING PLANOGRAM PLANOGRAM & Still Natural Spring Water* - available from Britvic in 750ml glass or 1ltr PET bottles

Plaice Goujons with Minted Mushy Peas & Homemade Tartar Sauce - page WL 43

Oranka Apple Oranka Freshly Oranka Juice - page Squeezed Cranberry Juice BF 58 Orange Juice - - page BF 58

page BF 58 GUIDE HOSPITALITY ELIOR THE

Crisp Chicory with Toasted Walnuts Always clearly label your & Stilton - page WL 53 Café Style Meat Sandwich Café Style Fish Sandwich TOP food and drink products. Plain Crisps - page WL 25 Platter - page WL 11 Platter - page WL 11 Remember to clearly label Remember each platter any allergen items. Hoisin Chicken Wings with Sesame must have separate tongs! TIP! & Spring Onion - page WL 32

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 5 Working Lunches Planogram M Working Lunch Buffet - Premium Artisan Range 1

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up. - WORKING LUNCH BUFFET LUNCH WORKING - M * Fresh Fruit Platter (Premium)- page WL 23

Ballygowan Sparkling PREMIUM ARTISAN RANGE 1 RANGE ARTISAN PREMIUM PLANOGRAM PLANOGRAM & Still Natural Spring Water* - available from Britvic in 750ml glass or 1ltr PET bottles

Marinated Mixed Olives - page WL 27

Oranka Oranka Oranka Freshly Cranberry Juice Smoothie - page Squeezed - page BF 58 BF 58 Orange Juice - page BF 58 GUIDE HOSPITALITY ELIOR THE Vegetable Crisps - page WL 25 Always clearly label your TOP food and drink products. Remember to clearly label Remember each platter any allergen items. Vegetable Crudités with Hummus - must have separate tongs! TIP! Artisan Premium Mixed Sandwich Platter- pages WL 12 - WL 15 page WL 26

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 6 Working Lunches

Planogram N Working Lunch Buffet - Premium Artisan Range 2

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up. - WORKING LUNCH BUFFET LUNCH WORKING - N * Artisan Premium Mixed Sandwich Platter- pages WL 12 - WL 15

Ballygowan Sparkling & Still Natural Spring * PREMIUM ARTISAN RANGE 2 RANGE ARTISAN PREMIUM Water - available PLANOGRAM from Britvic in 750ml glass or 1ltr PET bottles Fresh Fruit Platter (Premium)- page WL 23

Marinated Mixed Olives - page WL 27 Oranka Oranka Oranka Freshly Cranberry Smoothie - Squeezed Juice - page page BF 58 Orange Juice - BF 58 page BF 58 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Always clearly label TOP your food and drink Vegetable Crisps - page WL 25 products. Remember to clearly label any Vegetable Crudités with Remember each platter TIP! allergen items. Scallop & Pancette Skewers with Char-grilled Beef 'Lollipops' with Vegetable Tempura with Lemongrass Hummus - page WL 26 Saffron Aioli - page WL 48 Satay Sauce - page WL 36 & Soy Dipping Sauce - page WL 61 must have separate tongs!

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 7 Working Lunches Planogram O Working Lunch Buffet - Premium Grazing Range

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up. - WORKING LUNCH BUFFET LUNCH WORKING - O Vegetable Crisps - Homemade Parmesan Cheese Marinated Mixed Olives - * page WL 25 Straws - page WL 26 page WL 27

Ballygowan Sparkling & Still Natural Spring PREMIUM GRAZING RANGE PREMIUM Water* - available PLANOGRAM from Britvic in 750ml glass or 1ltr PET bottles Savoury Artisan Crackers - page WL 27

Oranka Oranka Oranka Freshly Cranberry Smoothie - Squeezed Juice - page page BF 58 Orange Juice - Fresh Fruit 'Skewers' with Passion BF 58 page BF 58 Fruit Yoghurt - page WL 24 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Always clearly label TOP your food and drink products. Remember Cheese Platter with Chutney & Biscuits - Remember each page WL 24 to clearly label any Charcuterie Ciabatta with Gravadlax Salmon, Cucumber Grilled Vegetable, Pesto & Feta platter must have TIP! allergen items. Parmesan Shavings - page WL 19 and Lemon & Chive Mayonnaise Open Sandwich on Sea Salt Baguette - page WL 18 Focaccia Bread - page WL 20 separate tongs!

*Please note that due to Elior’s water contract Highland Spring is no longer authorised. Page WL 8 Working Lunches Working Lunch Recipes Contents

Standard Hospitality Sandwich Platters Grazing Style Premium Sandwich Sub Recipes Turkey & Chorizo ‘Sliders’ with Garlic Aioli WL 35 Crisp Chicory with Toasted Walnuts & Stilton WL 53 Meat Sandwich Platter (4 people) WL 10 Lemon & Chive Dip WL 21 Premium Finger Food - Meat Options Mature Cheddar Beignets WL 54 Fish Sandwich Platter (4 people) WL 10 Grilled Courgettes WL 21 Char-Grilled Beef Lollipops with Satay Sauce WL 36 Mushroom Arancini Rice Balls Vegetarian Sandwich Platter (4 people) WL 10 Grilled Aubergines WL 22 Chorizo & Piquillo Pepper ‘Dogs’ with with Red Pepper & Basil Dip WL 55 Café Style Hospitality Sandwich Platters Grilled Peppers WL 22 Rocket & Garlic Aioli WL 37 Piquillo Pepper, Olive & Manchego Tartlets WL 56 Meat Sandwich Platter (4 people) WL 11 Hospitality Cheese & Fruit Griddled Asparagus & Rocket Sea Salt Spiced Flat Breads with Fish Sandwich Platter (4 people) WL 11 Fresh Fruit Bowl WL 23 wrapped in Serrano Ham WL 38 Hummus & Baba Ganoush WL 57 Vegetarian Sandwich Platter (4 people) WL 11 Fresh Fruit Platter (Premium) WL 23 Peppered Lamb Filet with Olive Spinach, Feta & Pinenut Sambousek WL 58 Tapenade & Pepperonata WL 39 Premium Artisan Sandwich Platters Fresh Fruit Skewers with Premium Finger Food - Vegetarian Options Passion Fruit Yoghurt Dip WL 24 Spiced Guinea Fowl & Plantain 'Sandwich' WL 40 Mixed Sandwich Platter (6 people) WL 12 Char-Grilled Polenta with Cheese Platter with Chutney & Biscuits WL 24 Ploughman’s on Artisinal Demi Baguette WL 13 Standard Finger Food - Fish Options Charred Vegetables & Salsa Verde WL 59 Coronation Chicken on a Sunflower Sandwich Lunch Accompaniments Grilled Lemon & Garlic Prawn Skewers Goat’s Cheese, Grilled Asparagus CONTENTS Seeded Bap WL 13 Plain Crisps WL 25 with Lemon & Chive Dip WL 41 & Sun-Blush Tomato Filo Tart WL 60 RECIPES LUNCH WORKING Prosciutto Ham, Sun-Blushed Tomato Kettle Crisps WL 25 Herb Scones Topped with Salmon Gravadlax Vegetable Tempura with Lemongrass & Charred Pepper Sour Dough WL 14 Vegetable Crisps WL 25 & Beetroot Salsa WL 42 & Soy Dipping Sauce WL 61 Free Range Egg, Cress & Cracked Tortilla Chips WL 25 Plaice Goujons with Minted Mushy Peas Vietnamese Rice Paper Rolls Pepper Ciabatta WL 14 Homemade Parmesan Cheese Straws WL 26 & Homemade Tartar Sauce WL 43 with Dipping Sauce WL 62 Salmon & Chive Crème Fraîche on Focaccia Vegetable Crudités with Hummus WL 26 Tempura Prawns with Asian Tartar Sauce WL 44 Dips & Sauces with Baby Spinach and Free Range Egg WL 15 Savoury Artisan Crackers WL 27 Premium Finger Food - Fish Options Baba Ganoush Tuna Mayonnaise & Shaved Cucumber Marinated Mixed Olives WL 27 Crab, Sweetcorn & Coriander Fritters (Middle Eastern Aubergine Dip) WL 63 in a Rustic Granary Baguette WL 15 Marinated Mixed Olives with Sweet Chilli Sauce WL 45 Asian Tartar Sauce WL 63 Premium Artisan Sandwich Platter Sub Recipes & Sun-Blush Tomatoes WL 27 Glen Mhara Smoked Salmon Parfait Coriander & Mint Chutney WL 63 Tuna Mayonnaise WL 16 Standard Finger Food - Meat Options on a Brioche Crouton with Salmon Caviar WL 46 Lemon & Chive Dip WL 64 Curry ‘Slaw’ WL 16 Chicken & Chorizo Skewers with Garlic Aioli WL 28 Mediterranean Fish Soup with Saffron Aioli Lemongrass & Soy Dipping Sauce WL 64 Grilled Peppers WL 16 & Parmesan Cheese Straws WL 47 Chicken Caesar Wrap with Crispy Pancetta WL 29 Red Pepper & Basil Dip WL 64 Mint Yoghurt WL 17 Scallop & Pancetta Skewers with Saffron Aioli WL 48 Honey, Mustard & Sesame Cocktail Sausages WL 30 Saffron Aioli WL 65 Salmon & Chive Crème Fraîche Mix WL 17 Herbed Salmon Roulade with Crostini of Bresaola with Celeriac Remoulade WL 30 Tahini Yoghurt WL 65 Poached Quail Egg WL 49 Tomato & Coriander Salad WL 17 GUIDE HOSPITALITY ELIOR THE Glazed Fig & Prosciutto Bruschetta Tartar Sauce WL 65 Grazing Style Premium Sandwiches with Mascarpone WL 31 Smoked Mackerel Croutes with Apple Jelly WL 50 Finger Food Sub Recipes Gravadlax Salmon with Cucumber and Hoisin Chicken Wings with Teriyaki Salmon Skewers with Lemon & Chive Mayonnaise Baguette WL 18 Sesame & Spring Onion WL 32 Oyster Dipping Sauce WL 51 Grated Celeriac, Apple & Grain Mustard Salad WL 66 Charcuterie Ciabatta with Parmesan Shavings WL 19 Lamb Kofta with Tahini Yoghurt Standard Finger Food - Vegetarian Options Glen Mhara Smoked Salmon Parfait WL 66 Grilled Vegetable, Pesto & Feta and Toasted Pitta Fingers WL 33 Carrot, Feta & Mint Samosa with Savoury Herb Scones WL 67 Open Sandwich on Sea Salt Focaccia WL 20 Spicy Pork Empanditas with Guacamole WL 34 Coriander & Mint Chutney WL 52 Mushy Peas WL 67

Page WL 9

Working Lunches Hospitality Sandwich Platters Standard Meat Sandwich Platter Fish Sandwich Platter Vegetarian Sandwich Platter 4 people 4 people 4 people

2 2 1

3 6 5 STANDARD HOSPITALITY SANDWICH PLATTERS SANDWICH HOSPITALITY STANDARD VEGETARIAN FISH & MEAT, 6

1 4 1 2 4

4 6 3 5 5 3

Refer to the Grab&Go Essential Sandwich Manual Refer to the Grab&Go Essential Sandwich Manual Refer to the Grab&Go Essential Sandwich Manual (page numbers indicated below) (page numbers indicated below) (page numbers indicated below) 1 Pastrami, Salad & Coleslaw (on white) pg 65 1 Poached Salmon Egg & Spinach (on granary) pg 86 1 Mature Cheddar & Pickle (on brown) pg 103 2 Roast Beef, Watercress & Horseradish 2 Smoked Salmon & Cucumber (on brown) pg 82 2 Egg & Cress (on granary) pg 109 GUIDE HOSPITALITY ELIOR THE (on brown) pg 60 3 Prawn Cocktail (on brown) pg 72 3 Cheese Savoury (on brown) pg 105 3 Bacon, Lettuce & Tomato (on white) pg 48 4 Prawn & Spring Onion (on brown) pg 73 4 Tikka Veg & Coriander (on white) pg 116 4 Ham, Cheese & Pickle (on granary) pg 44 5 Lite Citrus Tuna (on granary) pg 94 5 Tuscan, Vegetable, Pesto & Rocket 5 Honey Mustard Chicken Salad (on granary) pg 25 6 Tuna, Coleslaw & Cucumber (on brown) pg 96 (on granary) pg 114 6 Chicken, Lettuce & Tomato with 6 Egg, Spinach & Roasted Pepper (on white) pg 113 Salad Cream (on brown) pg 20

Adhere to all relevant hygiene and safety procedures in the Safety & Wellbeing Manuals & Registers. Page WL 10

Working Lunches

Hospitality Sandwich Platters Please refer to Planograms Café Style K & L Meat Sandwich Platter Fish Sandwich Platter Vegetarian Sandwich Platter 4 people 4 people 4 people

3 6 3

6 PLATTERS SANDWICH HOSPITALITY STYLE CAFÉ VEGETARIAN FISH & MEAT, 2 2 6 5

1 3 4 2 1 4 5 1 4 5

Refer to the Grab&Go Essential Sandwich Manual Refer to the Grab&Go Essential Sandwich Manual Refer to the Grab&Go Essential Sandwich Manual (page numbers indicated below) (page numbers indicated below) (page numbers indicated below) 1 Bacon, Cream Cheese & Spinach Bagel pg 124 1 Salmon Egg & Watercress Bagel pg 128 1 Avocado, Roasted Pepper & Feta Bagel pg 134 2 Chicken Caesar Wrap pg 167 2 Prawn & Spring Onion Sandwich 2 Tuscan Vegetable, Pesto GUIDE HOSPITALITY ELIOR THE 3 Roast Beef, Watercress & Caramelised (on brown sliced bread) pg 73 & Rocket Sandwich (on white sliced bread) pg 114 Onion Chutney (baguette) pg 211 3 Crayfish & Rocket Sandwich 3 Egg & Cress Sandwich 4 Ranch Chicken, Iceberg (on granary sliced bread) pg 78 (on granary sliced bread) pg 109 & Red Onion Sub pg 219 4 Prawn Marie Rose Sub pg 226 4 Tikka Vegetable Sub pg 229 5 BLT Sandwich (on white sliced bread) pg 48 5 Smoked Salmon & Avocado Baguette pg 212 5 Cheese, Tomato & Coleslaw Baguette pg 214 6 Ham, Cheese & Coleslaw 6 Thai Prawn & Asian Slaw Wrap pg 171 6 Mediterranean Egg Wrap pg 173 Sandwich (on brown sliced bread) pg 43

Adhere to all relevant hygiene and safety procedures in the Safety & Wellbeing Manuals & Registers. Page WL 11 Working Lunches

Artisan Sandwich Platters Premium Mixed Sandwich Platter 6 people PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM MIXED SANDWICH PLATTER SANDWICH MIXED

Salmon & Chive Crème Fraîche on Ploughman’s Focaccia with Baby on Artisinal Spinach & Free Demi Baguette Range Egg GUIDE HOSPITALITY ELIOR THE

Coronation Chicken Tuna Mayonnaise & on a Sunflower Free Range Egg, Shaved Cucumber in a Prosciutto Ham, Sun Blushed Seeded Bap Cress & Cracked Rustic Granary Baguette Tomato & Charred Pepper Please refer to Pepper Ciabatta Sour Dough Planograms M & N Adhere to all relevant hygiene and safety procedures in the Safety & Wellbeing Manuals & Registers. Page WL 12 Working Lunches

Artisan Sandwich Platters Premium Ploughman’s Coronation Chicken on Artisinal Demi Baguette on a Sunflower Seeded Bap

Ingredient Method Ingredient Method Servings 40 Servings 40 1 Wash and drain the plum tomatoes, spring onions, micro 1 Prepare the curry slaw, mint yoghurt and tomato 10 each Artisinal Baguette celery leaf and iceberg. 10 each Bread Factory & coriander salad as per the sub recipes. Sunflower 100g Flora Slice the tomato. Tear the iceberg into smaller pieces. 2 Defrost the chicken overnight in the fridge and roughly PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM Seeded Bap PLATTER SANDWICH MIXED 200g Caramelised Finely slice the spring onions. Drain and finely slice the chop. Wash and pick the coriander. Onion Relish pickled onions. 100g Flora 3 Cut the sunflower bap in half. Spread the top and bottom 200g Curry Slaw* 200g Iceberg Lettuce 2 Split the baguette along the length (do not cut all the way with Flora. 15 slices Mature Cheddar through). Spread the Flora on both sides followed by the 700g Cooked Chicken 4 Place the curry slaw on the bottom half of the bap then Cheese onion relish on the bottom of the baguette. Breast Strips arrange 70g of the diced chicken on top of the slaw. 550g Tomato & 500g Plum Tomatoes 3 Cut each slice of cheese into 2 and place 3 pieces along Top with the tomato & coriander salad, mint yoghurt and Coriander Salad** 100g Sweet Pickled the length of the baguette. Top this with 5 slices of tomato. picked coriander. Onions Add the iceberg and lay the spring onions, sliced pickled 150g Mint Yoghurt** 5 Cut each bap into 4 even triangles and skewer as per onion and micro celery leaf on the lettuce. 10g Fresh Coriander 50g Spring Onions the photograph. 10g Micro Celery Herb 4 Cut into 4 even pieces and skewer as per the photograph. 6 Adhere to all relevant hygiene and safety procedures in 5 Ensure that the sandwiches are chilled to 4°C and below Safety & Wellbeing Manuals and Registers. before serving. Discard any that are unused. * See sub recipe on pg WL 16 6 Adhere to all relevant hygiene and safety procedures in ** See sub recipes on pg WL 17 Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planograms M & N M & N Page WL 13 Working Lunches

Artisan Sandwich Platters Premium Prosciutto Ham, Sun-Blushed Free Range Egg, Cress Tomato & Charred Pepper Sour Dough & Cracked Pepper Ciabatta

Ingredient Method Ingredient Method Servings 40 Servings 16 1 Prepare the grilled peppers as per the sub recipe. 1 Wash and drain the watercress. Cut the eggs using 1 each Sourdough Loaf 1 each Ciabatta an egg slicer. 2 Wash and drain the rocket. Drain the sun-blushed (long) tomatoes and cut each one in half. 200g Water Cress Cut the ciabatta horizontally (don’t cut all the PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM 250g Prosciutto Ham, way through). PLATTER SANDWICH MIXED Wash and shave the cucumber with a peeler. 12 each Hard Boiled Free sliced Range Eggs 2 Lay the sliced egg on the bottom of the ciabatta. Top 3 Cut the sour dough into 20 even slices. 150g Cucumbers 2g Maldon Sea Salt with the watercress then sprinkle the sea salt and cracked 100g Roquette Leaf On the bottom slice lay out the prosciutto. Top with the 2g Cracked Black pepper over the top. shaved cucumber followed by the rocket. 150g Sun-blush Pepper 3 Place the top slice of ciabatta on and cut into 8 evenly Tomatoes 4 Sprinkle the grilled peppers and chopped sun-blushed sized pieces and then cut each piece in half. 250g Grilled Peppers* tomatoes over the top of the rocket. Place the top slice on Skewer and serve as per the photograph. the skewer and cut in half as per the photograph. 4 Adhere to all relevant hygiene and safety procedures in 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 16 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planograms M & N M & N Page WL 14 Working Lunches

Artisan Sandwich Platters Premium Salmon & Chive Crème Fraîche on Focaccia Tuna Mayonnaise & Shaved Cucumber with Baby Spinach & Free Range Egg in a Rustic Granary Baguette

Ingredient Method Ingredient Method Servings 24 Servings 40 1 Prepare the salmon and chive crème fraîche mixture as per 1 Wash the cucumbers then shave lengthways with a peeler. 1 each Bread Factory the sub recipe. 10 each Bread Factory Mix with the lemon juice and cracked pepper. Sheet Wash and drain the baby spinach. Complete Prepare the tuna mayonnaise as per the sub recipe. PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM (60 x 40cm) Baguette (demi) PLATTER SANDWICH MIXED 2 Cut the eggs using an egg slicer. 2 Split the baguette along the length (do not cut all the 20 servings Salmon & Chive 800g Tuna Mayonnaise* way through). Crème Fraîche 3 Cut the focaccia in to pieces 10cm wide by 40cm long (you 500g Cucumber Mix* should get 6 pieces per slab) then cut in half lengthways. Using a size 16 scoop (blue 80g) portion out the tuna and 10ml Lemon Juice spread it along the length of the baguette. Top with the 12 each Hard Boiled Free 4 Using a size 16 scoop, place 200g of salmon mixture 1g Ground Black shaved cucumber. Range Eggs on the bottom half of each focaccia piece and spread Pepper 200g Baby Spinach evenly along. 3 Trim both ends of the baguette, cut into 4 even pieces and skewer as per the photograph. Arrange the egg on top and top with the baby spinach. Add the top half of the focaccia, secure with musubi 4 Adhere to all relevant hygiene and safety procedures in skewers and cut each length into 4 pieces. Safety & Wellbeing Manuals and Registers. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 17 * See sub recipe on pg WL 16 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planograms M & N M & N Page WL 15 Working Lunches

Artisan Sandwich Platters Premium Sub Recipes Tuna Mayonnaise Curry Slaw Grilled Peppers

Ingredient Ingredient Ingredient Servings 20 Makes 1kg Makes 1kg 1.8kg Tuna Chunks in Brine 650g White Cabbage 1.4kg Mixed Peppers 600g Hellmann’s Light Mayonnaise 120g Carrots 50ml Vegetable Oil 200ml Hellmann’s Light Mayonnaise 1g Cooking Salt PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM 20g Patak’s Balti Paste RECIPES SUB

Method Method Method 1 Drain the tuna and squeeze out the excess water (you 1 Remove the outer leaves of the cabbage. De-core and 1 Pre-heat the oven to 220°C. should have 1.4kg of drained tuna). finely shred. Wash and drain the peppers. De-seed and slice to 2 Mix with the mayonnaise and place into a suitable Peel and grate the carrots. approximately 1cm thick. container. Cover and store in the fridge until required. 2 Gently cook the curry paste in a suitable pan for 2-3 2 Coat with the oil and place on a baking tray. minutes. Remove from the heat and cool rapidly. 3 Adhere to all relevant hygiene and safety procedures in 3 Place in the oven for approximately 8 minutes or until they Safety & Wellbeing Manuals and Registers. 3 Mix all ingredients together and place in suitable container. just start to caramelise on the edges. Cover and store in the fridge until required. 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 16 Working Lunches

Artisan Sandwich Platters Premium Sub Recipes Mint Salmon & Chive Tomato & Yoghurt Crème Fraîche Mix Coriander Salad

Ingredient Ingredient Ingredient Servings 10 Servings 10 Servings 10 10g Fresh Mint 600g Salmon Fillet 500g Tomatoes 240g Greek Style Yoghurt 15g Chives 75g Red Onions PREMIUM ARTISAN SANDWICH PLATTERS SANDWICH ARTISAN PREMIUM 1g Cooking Salt 150g Crème Fraîche 25g Fresh Coriander RECIPES SUB 1g Cooking Salt 10ml Lemon Juice 1g Cooking Salt

Method Method Method 1 Wash, drain, pick and roughly chop the mint. 1 Steam the salmon fillet until a core temperature of 75°c has 1 Wash and drain the tomatoes. been achieved. Chill rapidly. 2 Mix the mint with the yoghurt and salt then place Peel the red onion. into a suitable container. Cover and store in the fridge Wash and drain the chives. Wash and drain the coriander. until required. 2 Flake the salmon and mix with the chives and crème 2 Remove the eye from the tomato, cut in half and slice. fraîche. Place in a suitable container. Cover and place into 3 Adhere to all relevant hygiene and safety procedures in Finely slice the red onion. Safety & Wellbeing Manuals and Registers. the fridge until required. Chop the coriander (including the stalks). 3 When cooling down manually; ensure a core temperature

of 15°C or below is achieved within 2 hours. 3 Mix all ingredients together and place into a suitable GUIDE HOSPITALITY ELIOR THE container. Cover and store in the fridge until required. 4 When cooling in a blast chiller; ensure a core temperature of 8°C or below is achieved within 2 hours. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 17 Working Lunches Premium Sandwiches Grazing Style Gravadlax Salmon, Cucumber and Lemon & Chive Mayonnaise Baguette

Ingredient Method Servings 12 1 Cook the baguette as per the manufacturer’s instructions. 1 each Part Baked Large Allow to cool for at least 1 hour. White Baguette Wash the cucumbers and shave with a peeler (do not

55cm shave the seeds). SANDWICHES PREMIUM GRAZING STYLE 200g Gravadlax of Pick the dill, wash and drain. Salmon Prepare the lemon and chive mayonnaise as per the 100g Cucumbers sub recipe. 10g Fresh Dill 2 Cut the baguette along the length (do not cut 150g Lemon & Chive through fully). Dip* 3 Place the gravadlax in the baguette, top with the shaved cucumber. 4 Place the lemon and chive mayonnaise in a piping bag and pipe on the cucumber. Sprinkle the dill fronds. 5 Place musubi skewers along the length and trim the ends off the baguette. Cut each baguette in 12 even sized pieces and present as per the picture. GUIDE HOSPITALITY ELIOR THE 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Planogram O * See sub recipe on pg WL 21 Page WL 18 Working Lunches Premium Sandwiches Grazing Style Charcuterie Ciabatta with Parmesan Shavings

Ingredient Method Servings 15 1 Prepare the grilled courgettes as per the sub recipe 1 each Ciabatta and cool. 70g Sliced Bresaola Wash and drain the rocket. GRAZING STYLE PREMIUM SANDWICHES PREMIUM GRAZING STYLE 60g Roquette Leaf 2 Cut the ciabatta in half across the length. 60g Prosciutto Ham, On the bottom half, lay the ingredients out in the following sliced order: bresaola, rocket, prosciutto, grilled courgettes and 170g Grilled Courgettes* parmesan shavings. 10g Parmesan 3 Drizzle the pomace oil over the ingredients and sprinkle Shavings with the sea salt. 10ml Pomace Olive Oil 4 Place the top slice of the ciabatta on and secure with 1g Maldon Sea Salt Musubi skewers. Trim off each end of the ciabatta, cut into 15 even slices and present as per the picture. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram O * See sub recipe on pg WL 21 Page WL 19 Working Lunches Premium Sandwiches Grazing Style Grilled Vegetable, Pesto & Feta Open Sandwich on Sea Salt Focaccia Bread (v)

Ingredient Method Servings 10 1 Make up the grilled aubergine, courgettes and peppers as ¼ each Bread Factory per the sub recipes. Focaccia Sheet Drain the sun-blushed tomatoes and artichokes.

(60 x 40cm) SANDWICHES PREMIUM GRAZING STYLE 2 Wash and drain the rocket, basil and red amaranth. Cut the 75g Green Pesto feta into approximately 1cm dice. 125g Grilled Aubergine* 3 Slice the focaccia into an approximately 40 x 10cm 125g Grilled Peppers* rectangles and trim the top level using a serrated knife. 125g Grilled Courgettes** 4 Spread the top of the focaccia with the pesto and neatly arrange the grilled vegetables on top of the pesto. 100g Feta Cheese Place the feta on top of the grilled vegetables followed by 50g Sun-blushed the sun-blushed tomatoes and artichokes. Tomatoes 50g Artichokes, 5 Neatly arrange the rocket across the top of the open marinated in oil sandwich and cut into 10 neat fingers (see photograph). 15g Roquette Leaf Finally, place a fresh basil leaf and some red amaranth onto each finger. 15g Fresh Basil

5g Herb Micro 5 Place onto a suitable serving platter, cover and store in the GUIDE HOSPITALITY ELIOR THE Red Amaranth fridge until service. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to * See sub recipes on pg WL 22 Planogram O ** See sub recipe on pg WL 21 Page WL 20 Working Lunches

Premium Sandwiches Grazing Style - Sub Recipes Lemon & Chive Dip Grilled Courgettes

Ingredient Ingredient Servings 10 Makes 1kg 75g Hellmann’s Light Mayonnaise 1.2kg Courgettes 75g Low Fat Natural Yoghurt 40ml Vegetable Oil 15g Fresh Chives 1g Cooking Salt GRAZING STYLE PREMIUM SANDWICHES PREMIUM GRAZING STYLE 1 each Lemons RECIPES SUB 1g Cooking Salt 1g Ground White Pepper

Method Method 1 Wash and chop the chives. 1 Place a griddle pan on the stove to get hot and Juice and zest the lemon. pre-heat the oven to 180°C. Line a suitable tray with silicone paper. 2 Mix all the ingredients together and place into a suitable serving bowl. 2 Wash and slice the courgette at an angle, approximately ½cm thick. Mix with the oil and salt. 3 Keep in the fridge until needed and use as directed in main recipe. 3 Bar mark each slice of courgette on each side than place on the lined tray in a single layer. Place in the oven and 4 Adhere to all relevant hygiene and safety procedures in cook for a 2-3 minutes. Remove and allow to cool. Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 21 Working Lunches

Premium Sandwiches Grazing Style - Sub Recipes Grilled Aubergine Grilled Peppers

Ingredient Ingredient Makes 1kg Makes 1kg 1.2kg Aubergines 1.4kg Mixed Peppers 40ml Vegetable Oil 50ml Vegetable Oil 1g Cooking Salt 1g Cooking Salt GRAZING STYLE PREMIUM SANDWICHES PREMIUM GRAZING STYLE SUB RECIPES SUB Method Method 1 Place a griddle pan on the stove to get hot and 1 Pre-heat the oven to 220°C. pre-heat the oven to 180°C. 2 Wash and drain the peppers then de-seed and slice them Line a suitable tray with silicone paper. approximately 1cm thick. 2 Wash and slice the aubergine across the face of the 3 Coat with the oil and place on a baking tray. Place in the aubergine approximately ½cm thick. Mix with the oil oven for approximately 8 minutes or until the peppers just and salt. start to caramelise on the edges. 3 Bar mark each slice of aubergine on each side and place on 4 Adhere to all relevant hygiene and safety procedures in the lined tray in a single layer, Place in the oven and cook Safety & Wellbeing Manuals and Registers. for a 2-3 minutes. Remove and allow to cool. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 22 Working Lunches Hospitality Cheese & Fruit Fresh Fruit Bowl Fresh Fruit Platter (Premium)

Ingredient Method Ingredient Method Servings 8 Servings 8 1 Wash the fruits and remove any stickers or labels 1 Wash the strawberries, blueberries and cut the strawberries 500g Bananas 2 Arrange neatly in a suitable fruit bowl or plate. 350g Watermelon in half. 250g Braeburn Apples Cover and store in the fridge until needed. 250g Cantaloupe Melon Wash the melons, kiwi, papaya and pineapple then slice 4 each Granny Smith This fruit bowl is made up of the following: 3 500g Pineapple neatly as per the photograph. Peel the lychees and quarter Apples bananas, 4 granny smith apples, 4 braeburn apples, the passion fruit.

1 each Kiwi FRUIT & CHEESE HOSPITALITY 4 pears, 4 satsumas, 4 plums, 250g black seedless 2 Arrange the sliced fruits neatly onto a suitable serving 4 each Pears 100g Strawberries grapes (on the stalk), 250g white seedless grapes platter followed by the strawberries, blueberries 4 each Satsumas (on the stalk) and 4 strawberries. 75g Fresh Blueberries and lychees. 250g Black Seedless 3 Adhere to all relevant hygiene and safety procedures 150g Lychees Cover and store in the fridge until needed. Grapes in Safety & Wellbeing Manuals and Registers. 150g Papaya 3 Adhere to all relevant hygiene and safety procedures in 250g White Seedless 2 each Passion Fruit Safety & Wellbeing Manuals and Registers. Grapes 100g Berries Strawberries 250g Red Plums THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planograms K, & L E, G, K, M & N Page WL 23 Working Lunches Hospitality Cheese & Fruit Fresh Fruit ‘Skewers’ with Passion Fruit Yoghurt Cheese Platter with Chutney & Biscuits

Ingredient Method Ingredient Method Servings 8 Servings 8 1 Cut the passion fruit in half and squeeze out the seeds. 1 Wash and drain the grapes and celery. Snip the grapes into 150g Watermelon Mix with the yoghurt and honey until well combined then 120g Mature Cheddar small bunches. Cut the celery into batons. 150g Cantaloupe Melon place into a suitable serving bowl. 120g Clawson Blue 2 Place the chutney and walnuts into suitable serving bowls. 150g Pineapple 2 Wash and trim the strawberries then cut into halves or Stilton Arrange the biscuits neatly onto a suitable serving plate. quarters, depending on size. Peel the melons, kiwi and 120g Somerset Brie 3 Cut the cheese into neat, 20g portions and arrange on a

1 each Peaches FRUIT & CHEESE HOSPITALITY pineapple and cut into even sized 1.5 cm dice. suitable serving platter (see photograph). Place the grapes, 2 each Kiwi 90g Goat’s Log Cut the peaches into quarters, removing the stone, then celery, chutney and walnuts onto the plate. Cover and 75g Black Seedless 50g Strawberries cut each quarter in half, widthways. store in the fridge until needed. Grapes 150g Greek Style 3 Skewer the fruits evenly onto the wooden skewers as per 4 Please note: remove from the fridge 1 hour prior to serving 75g White Seedless Yoghurt the photograph. Arrange neatly onto a suitable serving to allow the flavour of the cheese to come through. Grapes 10g Clear Honey platter along with the passion fruit yoghurt. Serve with the cheese biscuits. 40g Celery 2 each Passion Fruit Cover and store in the fridge until needed. 5 Adhere to all relevant hygiene and safety procedures in 20g Walnut Pieces 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. 50g Plum and Apple Chutney 120g Biscuits for Cheese THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms Please refer to F, H, I, J, L & O Planogram O Page WL 24 Working Lunches Sandwich Lunch Accompaniments Plain Crisps Kettle Crisps

Ingredient Ingredient Please refer to Servings 10 Planograms Servings 10 200g Smart Choice I, J, K & L 250g Sea Salt & Crushed Black Catering Crisps Peppercorn Kettle Chips

Method Method SANDWICH LUNCH ACCOMPANIMENTS LUNCH SANDWICH 1 Decant into a suitable serving dish 1 Decant into a suitable serving dish as required. as required. 2 Adhere to all relevant hygiene and 2 Adhere to all relevant hygiene and safety procedures in Safety safety procedures in Safety & Wellbeing Manuals and Registers. & Wellbeing Manuals and Registers.

Vegetable Crisps Tortilla Chips

Ingredient Ingredient Please refer to Servings 10 Planograms Servings 10 200g Root Vegetable Crisps M, N & O 350g Original Tortilla Chips THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Method Method 1 Decant into a suitable serving dish 1 Decant into a suitable serving dish as required. as required. 2 Adhere to all relevant hygiene and 2 Adhere to all relevant hygiene and safety procedures in Safety safety procedures in Safety & Wellbeing Manuals and Registers. & Wellbeing Manuals and Registers.

Page WL 25 Working Lunches Sandwich Lunch Accompaniments Homemade Parmesan Cheese Straws Vegetable Crudités with Hummus

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Defrost the puff pastry. Cut each sheet into quarters and 1 Peel the carrots. ¼ sheet Puff Pastry Sheets place onto a white chopping board. 100g Carrots Wash and trim the celery, cucumber and chicory. Place the (580 x 380 x 2 Make the egg into a wash and brush the puff pastry sheet 100g Cucumbers hummus into a suitable serving bowl. 2.5mm) evenly all over. Sprinkle over the smoked paprika and grated 100g Celery 2 Cut the celery, cucumber and carrot into neat, even sized 1 each Medium Egg Parmesan. Place into the fridge for approximately 1 hour to batons approximately 5cm in length.

75g Chicory ACCOMPANIMENTS LUNCH SANDWICH 2g Smoked Paprika allow the pastry to firm up. 100g Hummus Remove the outer leaves from the chicory (reserve for salad 20g Grated Parmesan 3 Using a long bladed knife, cut the puff pastry sheet from bar) then cut the centre piece of the chicory into quarters. top to bottom in one movement to form triangular shapes. 3 Arrange the vegetables neatly onto a serving plate or tray Place onto a suitable baking sheet lined with parchment (see photograph) and place the bowl of hummus in the and bake at 180°c for approximately 4-5 minutes or until corner of the tray. golden brown and cooked through. Cover and store in the fridge until needed. 4 Remove from the oven and cool on a cooling rack. Display as required and serve on day of production. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Please refer to Planograms Planogram O M & N Page WL 26 Working Lunches Sandwich Lunch Accompaniments Savoury Mixed Mixed Marinated Olives Artisan Crackers Marinated Olives & Sun-Blush Tomatoes

Ingredient Ingredient Ingredient Servings 10 Servings 10 Servings 10 100g Savoury Crackers (salted) 125g Pitted Black Olives 75g Pitted Black Olives 100g Savoury Crackers (seeded) 125g Pitted Green Olives 75g Pitted Green Olives

1g Dried Oregano 1g Dried Oregano ACCOMPANIMENTS LUNCH SANDWICH 20ml Pomace Olive Oil 20ml Pomace Olive Oil Please refer to 75g Sun-blushed Tomatoes Please refer to Planograms Planogram O M, N & O Method Method Method 1 Break up the crackers into bite size pieces. 1 Drain the olives and mix with the olive oil and dried oregano. 1 Drain the olives and sun-blush tomatoes then mix with 2 Display in a suitable serving bowl, cover until service. Place into a suitable serving bowl. the olive oil and dried oregano. Place into a suitable serving bowl. 3 Adhere to all relevant hygiene and safety procedures in Cover and store in the fridge until needed. Safety & Wellbeing Manuals and Registers. 2 Adhere to all relevant hygiene and safety procedures in Cover and store in the fridge until needed. Safety & Wellbeing Manuals and Registers. 2 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 27 Working Lunches Meat Options Standard Finger Food Chicken & Chorizo Skewers with Garlic Aioli

Ingredient Method Servings 10 1 Cut the chicken breasts into approximately 1cm cubes. 2 each Chicken Breast Mix half the garlic purée, half the lemon juice, smoked paprika Fillets (200-220g) and olive oil together. Pour over the chicken and leave to 150g Chorizo Stick marinade overnight in the fridge.

20g Knorr Professional 2 Cut the chorizo into 1cm cubes. OPTIONS MEAT - FOOD FINGER STANDARD Garlic Purée Wash and chop the parsley. Mix with the mayonnaise and 30ml Lemon Juice the remaining garlic purée and lemon juice. 20ml Pomace Oil 3 Using a 6" wooden skewer divide the chicken and chorizo 5g Smoked Paprika evenly onto each skewer. 200ml Hellmann’s Light Grill and finish in the oven until a minimum core temperature Mayonnaise of 75°C has been reached. 20g Curly Parsley 4 Display as per the photograph, along side the aioli dip. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 28 Working Lunches Meat Options Standard Finger Food Chicken Caesar Wrap with Crispy Pancetta

Ingredient Method Servings 10 1 Place the pancetta slices onto a heavy baking tray. lined with 2 each Granary Tortilla parchment. Place another piece of parchment on top followed Wrap by another baking tray. 40g Cos Lettuce Bake in an oven set at 170°C for approximately 5-10 minutes or until the bacon is crispy and golden. Remove from the oven

130g Cooked Chicken OPTIONS MEAT - FOOD FINGER STANDARD and place on a cooling rack. Keep warm. 20g Hellmann’s Caesar Dressing 2 Wash and pick the chervil. Wash, drain and tear the cos lettuce. 15g Parmesan Shavings 3 Place the wrap on a flat surface. Top evenly with the torn lettuce. Evenly spread the chicken strips then spoon over the 30g Sliced Pancetta caesar dressing. Top with half of the shaved parmesan. 20g Tarragon Fold the left and the right hand side of the wrap towards the middle, take the side of the wrap nearest to you and roll towards the top tightly. Roll in several layers of cling film to form a neat cylinder shape. Chill in the fridge for at least 1 hour. 4 To finish, slice each wrap into 5 even pieces then stand on end neatly on a suitable serving platter. Garnish each piece of wrap with a piece of cooked THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE pancetta, the remaining shaved parmesan and a sprig of picked tarragon. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 29 Working Lunches Meat Options Standard Finger Food Honey, Mustard & Sesame Cocktail Sausages Crostini of Bresaola with Celeriac Remoulade

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Pick and deep fry the sage leaves until crisp. Drain on kitchen 1 Defrost the ciabatta and slice into 10 even crostini. Lay out 450g Premium Pork paper and keep warm. 1 each Ciabatta on a tray and drizzle with the olive oil. Bake in an oven set at Sausage (cocktail) Toast the sesame seeds until golden and allow to cool. 10ml Pomace Oil 180°C for approximately 10 minutes or until the croutons are crisp and golden. 50g Rowse Clear 2 Tray up and cook the cocktail sausages until a minimum 150g Sliced Bresaola Honey 2 Make up the celeriac remoulade as per the sub recipe. core temperature of 75°C has been reached. 200g Grated Celeriac, OPTIONS MEAT - FOOD FINGER STANDARD 50g Colman's Drain off excess oil. Mix with the honey, mustard and toasted Apple and Grain 3 Lay out the bresaola slices and place 20g of celeriac Wholegrain sesame seeds until the sausage are well coated. Mustard Salad* remoulade into the centre of each one. Roll up to form a Mustard neat parcel. 3 Place a cocktail stick into each sausage and arrange neatly 5g Micro Red 10g Sesame Seeds on a serving platter. Garnish with the crisp sage leaves. Amaranth 4 Place each parcel onto a crostini and garnish with the micro red amaranth. Serve as per the photograph. 10g Herb Bunched 4 Adhere to all relevant hygiene and safety procedures in Sage Safety & Wellbeing Manuals and Registers. 5 Adhere to all relevant hygiene and safety procedures in * See sub recipe on pg WL 66 Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 30 Working Lunches Meat Options Standard Finger Food Glazed Fig & Prosciutto Bruschetta with Mascarpone

Ingredient Method Servings 10 1 Defrost the ciabatta and slice into 10 even slices. 1 each Ciabatta Drizzle with the olive oil and mark each crouton on a char-grill 15ml Pomace Oil or similar. Finish cooking in an oven set at 180°C until crisp.

2½ each Fresh Figs Allow to cool. OPTIONS MEAT - FOOD FINGER STANDARD 20g Clear Honey 2 Cut the figs into quarters and drizzle with the honey. Bake in an oven set 200°C for approximately 5 minutes. 100g Sliced Prosciutto Remove from the oven and allow to cool. 15g Baby Spinach 3 Wash and drain the baby spinach. Place a leaf onto each 50g Mascarpone bruschetta. Place a piece of glazed fig at one end. 1g Cracked Black 4 Cut each slice of ham in half lengthways and neatly arrange Pepper a half slice onto each bruschetta. 3g Micro Green Basil 5 Place a quenelle of mascarpone on top of each fig and sprinkle with the cracked black pepper. Display as per the photograph and garnish with the micro basil. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 31 Working Lunches Meat Options Standard Finger Food Hoisin Chicken Wings with Sesame & Spring Onion

Ingredient Method Servings 10 1 Remove the tips from the wings. 800g 2 Joint Chicken 2 Make a marinade by combining the hoisin sauce with the Wings sweet chilli sauce and sesame oil.

100ml Hoisin Sauce 3 Pour the marinade over the wings (reserve a small amount OPTIONS MEAT - FOOD FINGER STANDARD 30ml Light Soy Sauce to glaze the wings once cooked) and mix well. Leave to 30ml Thai Sweet marinate overnight in the fridge or for at least 6 hours. Chilli Sauce 4 Wash and finely shred the spring onions at an angle. Toast 20ml Toasted the sesame seeds. Wash and chop the coriander. Sesame Oil 5 Cook the chicken wings at 180°C for approximately 20-30 10g Sesame Seeds minutes or until a minimum core temperature of 75°C has been reached. 20g Spring Onions Remove from the oven, brush with the reserved marinade 20g Coriander and return to the oven for a further 2-3 minutes. Remove 1 each Lime from the oven and immediately sprinkle over the sesame seeds, chopped coriander and shredded spring onions. 6 Display as per the photograph and garnish with the lime. 7 Adhere to all relevant hygiene and safety procedures in

Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms L Page WL 32 Working Lunches Meat Options Standard Finger Food Lamb Kofta with Tahini Yoghurt & Toasted Pitta Fingers

Ingredient Method Servings 10 1 Peel and finely chop the onions. Wash, drain and chop the 500g Minced Lamb coriander. Soak the wooden skewers in cold water. 100g Onions 2 Mix the minced lamb with the breadcrumbs, chopped

20g Knorr Professional onions, garlic purée, chopped coriander, lemon juice, ras OPTIONS MEAT - FOOD FINGER STANDARD Garlic Purée el hanout spice, dried oregano, salt and pepper until well combined. Cover and place in the fridge for at least 2 hours. 2g Dried Oregano 3 Shape the mix into even sized balls (approximately 30g 30g Natural each) then shape them evenly onto the soaked wooden Breadcrumbs skewers (there are 2 skewers per portion) to form the classic 1g Salt kofta sausage shape. 2g Cracked Black 4 Place the koftas on a tray and brush with the oil. Cover the Pepper wooden skewers with tin foil to protect them from burning. 5g Ras el Hanout 5 Colour under a salamander for approximately 5 minutes and 30g Coriander finish cooking in an oven set at 175°C for approximately 8-10 10ml Lemon Juice minutes or until a minimum core temperature of 75°C has been reached. 20ml Pomace Oil Remove from the oven and keep hot until service. 100g Tahini Yoghurt*

6 Heat up a griddle plate or similar and mark the pitta breads GUIDE HOSPITALITY ELIOR THE 2 each Large White on both sides. Cut each bread into 5 even fingers. Pitta Bread 7 Make up the tahini yoghurt as per the sub recipe. Serve with 1 each Lemons the koftas and pitta bread fingers, garnished with the picked 20g Mint Bunch fresh mint and lemon wedges. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 65 Page WL 33 Working Lunches Meat Options Standard Finger Food Spicy Pork Empanaditas with Guacamole

Ingredient Method Servings 10 1 For the pastry. rub the butter into the flour. Warm the water, 175g Plain Flour mix into the flour and knead well to form a smooth paste. 30g Salted Butter Rest in the fridge and then roll into 12 discs approximately 6cm in diameter. 90ml Tap Water Make the egg into an egg wash. 250g Minced Pork OPTIONS MEAT - FOOD FINGER STANDARD 2 For the filling: Peel the onions and finely chop. Wash and 10ml Vegetable Oil chop the coriander. 50g Onions Heat the veg oil in a suitable pan and fry the minced pork 10g Knorr Professional until browned all over. Add the chopped onion, garlic and Garlic Purée chilli purées, mixed spice and cook for a further 5 minutes. 5g Knorr Professional Add the chopped tomatoes and tomato purée to the pan. Mixed Chilli Purée Cook for approximately 20-30 minutes until the pork is 5g Mixed Spice cooked through and the sauce is reduced. 125g Tinned Chopped Remove from the heat. Add the raisins, salt, pepper and Tomatoes chopped coriander then cool rapidly. 10g Tomato Purée 3 Place approximately 2 tsp of the cooled pork mixture 30g Raisins onto each of the pastry discs. Brush the edges with the egg wash and fold in half to form a pasty shape. Seal the edges 5g Salt with a fork. 2g Ground Black GUIDE HOSPITALITY ELIOR THE Place onto a suitable tray lined with parchment and brush Pepper with the remaining egg wash. 20g Coriander 4 Bake in an oven set 180°C for approximately 15-20 minutes 1 each Medium Eggs or until the pastry is cooked through and the pork filling has 60g Guacamole reached a minimum core temperature of 82°C. 1 each Lime 5 Serve as per the photograph along with the guacamole and 3g Red Amaranth lime wedges. Sprinkle with the red amaranth. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page WL 34 Working Lunches Meat Options Standard Finger Food Turkey & Chorizo 'Sliders' with Garlic Aioli

Ingredient Method Servings 10 1 For the slider patties. Finely dice the chorizo stick then mix 500g Minced Turkey with the turkey mince, smoked paprika, salt and pepper. 100g Chorizo Stick Divide into approximately 60g patties and place into the 5g Smoked Paprika fridge to set up.

2g Salt 2 Wash and chop the parsley then mix with the mayonnaise, OPTIONS MEAT - FOOD FINGER STANDARD garlic purée and lemon juice. 2g Ground Black Pepper Wash, drain and tear the gem lettuce. 20ml Pomace Oil Wash and slice the tomatoes. 200ml Hellmann's Light Peel and finely slice the red onion. Mayonnaise 3 Cook the turkey and chorizo patties on an oiled tray under 20g Knorr Professional a grill or salamander for approximately 8 minutes or until a Garlic Purée minimum core temperature of 75°C has been reached. 20g Curly Parsley 4 Split the mini burger buns and toast on both sides. 1 each Little Gem Lettuce 5 Spread the garlic aioli on both the top and bottom of the bun. Place the gem lettuce on the base of each bun, 180g Tomatoes followed by a cooked turkey slider. Top this with 2 slices of 100g Red Onions tomato and the top half of the bun. 10 each Mini Slider Secure each slider with a cocktail stick and present as per

Burger Buns the photograph. GUIDE HOSPITALITY ELIOR THE 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 35 Working Lunches Meat Options Premium Finger Food Char-Grilled Beef 'Lollipops' with Satay Sauce

Ingredient Method Servings 10 1 For the satay sauce. Mix the coconut milk, peanut butter, 340g Sirloin Steak the juice of 1 lime and soy sauce together to form the satay (170g) sauce dip. 20ml Pomace Oil 2 Wash and pick the coriander and shiso cress.

2g Maldon Sea Salt 3 Season the sirloin steaks with the cracked black pepper and OPTIONS MEAT - FOOD FINGER PREMIUM 2g Cracked Black half of the maldon salt. Pepper 4 Heat a griddle plate or char-grill and mark the steak on both 100g Sunpat Crunchy sides, continue to cook to around a core temperature of Peanut Butter 50°C (medium rare) and leave to rest. 50ml Coconut Milk Slice each steak into 5 even rectangles. Trim off any excess fat and place on wooden skewers (see photograph). 10ml Light Soy Sauce 5 Dress on a suitable serving platter and serve with the satay 2 each Lime sauce. Garnish with the remaining maldon salt, picked 20g Coriander coriander leaves, lime wedges and shiso cress. 10g Shiso Cress 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms N Page WL 36 Working Lunches Meat Options Premium Finger Food Chorizo and Piquillo Pepper 'Dogs' with Rocket & Garlic Aioli

Ingredient Method Servings 10 1 Wash and drain the rocket. 250g Mini Dulce Chorizo Wash, pick and chop the parsley. Mix with the mayonnaise, 120g Piquillo Peppers lemon juice and garlic purée then place into a squeezy

30g Capers plastic bottle. OPTIONS MEAT - FOOD FINGER PREMIUM 50g Banana Shallots Drain the piquillo peppers and chop into a fine dice. Drain and rinse the capers then finely chop. 50g Rocket Peel and finely dice the shallots. Mix with the peppers and 100ml Hellmann's Light capers to form a salsa. Mayonnaise 2 Grill the chorizo sausages until a minimum core temperature 5g Knorr Professional of 75°C has been reached. Garlic Purée 3 Split the mini hot dog rolls and warm through the oven. 10g Curly Parsley Place 5g of rocket into the base of each roll and top this with 5ml Lemon Juice a cooked chorizo sausage (cut in half lengthways). 10 each Mini Hot Dog Buns 4 Squeeze a line of the garlic aioli across the top of the sausage. Finish with the piquillo pepper and caper salsa. Serve on a suitable display platter (see photograph). 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE

Page WL 37 Working Lunches Meat Options Premium Finger Food Griddled Asparagus & Rocket Wrapped in Serrano Ham

Ingredient Method Servings 10 1 Blanch the asparagus in boiling salted water for 200g Extra Fine approximately 1-2 minutes. Re-fresh in iced water and Asparagus Tips drain onto kitchen paper. Trim into even lengths of

150g Serrano Ham approximately 8cm. OPTIONS MEAT - FOOD FINGER PREMIUM 100g Caramelised Onion 2 Wash and drain the rocket. Relish 3 Heat up a griddle plate or char-grill. Toss the blanched 50g Rocket asparagus with the olive oil, salt and pepper, griddle on both sides, remove and cool quickly. 10ml Pomace Oil 4 Lay out the slices of Serrano ham. Spread each one with 1g Salt 10g of onion relish. Place 5g of rocket on top of the relish 1g Ground Black followed by 2 spears of griddled asparagus. Pepper Roll up the ham to form a neat cone shape 3g Micro Basil (see photograph). 5 Dress neatly on a suitable serving platter along with the micro basil. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 38 Working Lunches Meat Options Premium Finger Food Peppered Lamb Filet with Tapenade & Pepperonata

Ingredient Method Servings 10 1 Cut the peppers in half from top to bottom. Place face down onto a tray and 400g Cannon Lamb drizzle over half of the olive oil. Roast in a hot oven for approximately 15-20 75ml Pomace Oil minutes, until the skins start to blister. Remove from the oven and allow to cool. 2g Salt Once cool enough to handle, remove the skins and chop the flesh into a fine dice. 2g Cracked Black OPTIONS MEAT - FOOD FINGER PREMIUM Pepper 2 Peel and finely dice the red onion. Blanch the tomato, remove the skin and cut into a fine concasse. 100g Pitted Black Olives 3 Pick the thyme and remove the leaves. 15g Knorr Professional Garlic Purée 4 Heat half of the remaining oil in a pan and add the red onion and half the garlic purée. Sweat until softened then add the tomato concasse and roasted diced 20g Thyme peppers. Stir well and simmer for approximately 5 minutes. 200g Mixed Peppers Remove from the heat and season. Add half of the picked thyme leaves. Keep 100g Red Onions warm to one side. 150g Tomatoes 5 Make the tapenade by pureeing the drained black olives with some olive oil and remaining garlic purée. Keep to one side until service. 6 Trim any remaining silver skin from the lamb fillets. Heat the remaining olive oil in a frying pan and colour the lamb fillets on all sides. Place onto a tray and season with the salt and cracked black pepper. Cook in an oven set at 170°C for approximately 6 minutes or until the lamb has reached a core temperature of THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 50°C. Remove from the oven and allow to rest. 7 To serve, cut each lamb fillet into 5 even slices. Place a spoonful of the pepperonata into a china serving spoon (see photograph) and top this with a slice of the lamb and the tapenade. Finally, drizzle over some olive oil and sprinkle over the remaining thyme leaves. Serve on a suitable serving platter. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 39 Working Lunches Meat Options Premium Finger Food Spiced Guinea Fowl & Plantain 'Sandwich'

Ingredient Method Servings 10 1 Peel and slice the plantain into approximately ½cm thick 2g Cooking Salt slices. Deep fry at 140°C for approximately 5 minutes or until 2g Caster Sugar golden and crisp. Drain well on kitchen paper. Season with the salt and sugar. 2 each Guinea Fowl 2 Blanch the chives in boiling water for 10 seconds. Refresh in

Supreme (6-7oz) OPTIONS MEAT - FOOD FINGER PREMIUM cold water, drain and place onto kitchen paper. 200ml Tap Water 3 Make up the chicken stock with the water and stock 5g Chicken Bouillon powder. Add half of the curry powder and the mango 3g Mild Madras Curry chutney to the pan. Powder Season the guinea fowl breasts with the remaining curry 20g Mango Chutney powder and seal in a hot pan on all sides. 50g Red Onions Poach them in the chicken stock until a minimum core 20g Coriander temperature of 75°C has been reached. Remove from the 50g Mango pan and chop into fine dice. 1 each Lemons 4 Peel and finely dice the red onion and fresh mango. Wash and chop the coriander, place into a bowl with the diced 60g Chives cooked guinea fowl and mix well. 600g Plantain (ripe) Sandwich the guinea fowl mixture between 2 plantain crisps and tie neatly with the blanched chives (see photograph). THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 40 Working Lunches Fish Options Standard Finger Food Grilled Lemon & Garlic Prawn Skewers with Lemon & Chive Dip

Ingredient Method Servings 10 1 Defrost the prawn skewers in the fridge overnight. Drain off 10 each Prawn Skewers any excess liquid. 25ml Lemon Juice 2 Mix the olive oil, garlic purée, smoked paprika and lemon

15g Knorr juice together to form a marinade. Pour this over the OPTIONS FISH - FOOD FINGER STANDARD Professional defrosted prawn skewers and mix until well coated, Garlic Purée cover and leave to marinate in the fridge for approximately 3-4 hours. 50ml Pomace Oil 3 Place the marinated prawn skewers onto a suitable tray. 2g Smoked Paprika Cover the ends of the wooden skewers with tin foil to stop 1 each Lemons them burning. 10 serving Lemon & Chive Place under a hot grill or salamander and allow to colour Dip* for approximately 2-3 minutes. Finish cooking in the oven for approximately 5 minutes or until a minimum core temperature of 75°C has been reached. 4 Make up the lemon and chive dip as per the sub recipe and place into a suitable bowl. Dress the prawns along with the dip on a suitable serving platter and garnish with lemon wedges. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 5 In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 64 Page WL 41 Working Lunches Fish Options Standard Finger Food Herb Scones Topped with Gravadlax Salmon & Beetroot Salsa

Ingredient Method Servings 10 1 Make up the herb scones as per the sub recipe. Allow to 10 each Savoury Herb cool and trim off the top of each scone to form a flat surface. Scones* 2 Wash and chop the chives then mix with the cream cheese.

150g Sliced Gravadlax 3 For the beetroot salsa. Finely dice the cooked beetroot and OPTIONS FISH - FOOD FINGER STANDARD Salmon shallots. Wash, pick and chop the dill. 50g Cream Cheese Mix the beetroot, shallots and dill together with the salt, 10g Chives pepper, lemon juice and olive oil. 50g Beetroot 4 To assemble, spread approximately 5g of the chive cream 15g Shallots cheese onto each of the trimmed scones. 10g Dill Top this with 15g of the sliced gravadlax and top this with 5g of the beetroot salsa. 10ml Pomace Olive Oil 5 Arrange neatly onto a suitable serving platter and garnish 5ml Lemon Juice with the micro pea shoots. 1g Salt 6 Adhere to all relevant hygiene and safety procedures in 1g Ground Black Safety & Wellbeing Manuals and Registers. Pepper 5g Micro Pea Shoots THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg WL 67 Page WL 42 Working Lunches Fish Options Standard Finger Food Plaice Goujons with Minted Mushy Peas & Homemade Tartar Sauce

Ingredient Method Servings 10 1 Make up the tartar sauce and mushy peas as per the sub 3 each Fresh Plaice recipes. Place into suitable serving dishes (see photograph), Fillets (110-170g) keeping the mushy peas hot.

100g Plain Flour 2 Cut the lemon into neat wedges. OPTIONS FISH - FOOD FINGER STANDARD 1g Salt 3 Cut the fresh plaice fillets into even sized strips at an angle 1g Ground White (approximately 6-8 strips per fillet). Season with the regular salt Pepper and pepper. 4 each Medium Eggs 4 Whisk the eggs with the water and place into a suitable tray. 100ml Tap Water 5 Paneé the plaice strips using the flour, egg wash and panko breadcrumbs. 200g Panko Breadcrumbs 6 Deep fry in a fryer set at 180°C for approximately 4-5 minutes or until golden brown and a minimum core temperature of 1 each Lemons 75°C has been reached. 2g Sea Salt Drain well onto kitchen paper and season with the coarse 10 serving Mushy Peas* sea salt. 10 serving Chip Shop 7 Arrange onto a suitable serving platter along with the tartar Homemade sauce and mushy peas, garnish with the lemon wedges.

Tartar Sauce** GUIDE HOSPITALITY ELIOR THE 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to * See sub recipe on pg WL 67 Planograms L ** See sub recipe on pg WL 65 Page WL 43 Working Lunches Fish Options Standard Finger Food Tempura Prawns with Asian Tartar Sauce

Ingredient Method Servings 10 1 Defrost the prawns overnight in the fridge. Squeeze out any 400g Raw Deveined excess liquid. Peeled King Trim the shiso cress then wash the micro coriander and cress. Prawns Drain well. 10g Knorr

2 Mix the sesame oil, soy sauce, lime juice and garlic and ginger OPTIONS FISH - FOOD FINGER STANDARD Professional purées together to form a marinade. Pour over the prawns and Garlic Purée mix well. Leave to marinade for approximately 2 hours. 10g Knorr 3 Make up the tempura batter by mixing the self-raising flour Professional and sparkling water together to form a light batter. Separate Ginger Purée the eggs then whisk the whites until light and fluffy. Gently 10ml Toasted fold into the batter. Sesame Oil Note: make the batter as close to service as possible this will 15ml Lime juice keep your tempura light and crisp. 10ml Light Soy Sauce 4 Make up the Asian Tartar Sauce as per the sub recipe. 500g Self-raising Flour 5 Glaze the limes for garnish (see photograph). Toast the sesame 500ml Sparkling Water seeds until golden and allow to cool. 2 each Medium Eggs 6 Pre-heat a fryer to 180°C. Drain the prawns from the marinade and dip into the tempura batter. Gently lower into the fryer 1 each Lime and cook for approximately 5-6 minutes, until golden brown THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 5g Sesame Seeds and a minimum core temperature of 75°C has been reached. 10 serving Asian Tartar Remove from the oil and drain on kitchen paper. Arrange Sauce* neatly onto a suitable serving platter along with the tartar 2g Micro Coriander sauce. Garnish with the shiso cress and micro coriander, 5g Shiso Cress toasted sesame seeds and glazed limes. Serve immediately. 7 In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. * See sub recipe on pg WL 63 Page WL 44 Working Lunches Fish Options Premium Finger Food Crab, Sweetcorn & Coriander Fritters with Sweet Chilli Sauce

Ingredient Method Servings 20 1 Pick through the crab meat, removing any pieces of shell or 454g Pasteurised White membrane. Place into a suitable mixing bowl. Crab Meat 2 Wash and chop 2/3rds of the coriander, reserving the rest

150g Sweetcorn for garnish. OPTIONS FISH - FOOD FINGER PREMIUM 15g Red Chillies Chop the red chilli. 45g Coriander 3 Add the chilli and chopped coriander to the crab meat along 15ml Thai Fish Sauce with the cooked sweetcorn, fish sauce and ground coriander. Mix well. 2g Ground Coriander 4 Make a smooth batter with the gram flour, cornflour and milk. 50g Cornflour Fold in the crab and sweetcorn mix. Stir until well combined. 100g Gram Flour 5 Heat the vegetable oil in a heavy based frying pan and shallow 130ml Semi-skimmed fry the crab fritters (approximately 40g each) until golden Milk brown on both sides. Remove from the pan and finish cooking 200ml Sweet Chilli Sauce in an oven set at 175°C for approximately 5-8 minutes or until a 100ml Vegetable Oil minimum core temperature of 75°C has been reached. 2 each Lime 6 Dress on a suitable serving platter along with the sweet chilli sauce, lime wedges and remaining picked coriander.

7 Adhere to all relevant hygiene and safety procedures in Safety GUIDE HOSPITALITY ELIOR THE & Wellbeing Manuals and Registers.

Page WL 45 Working Lunches Fish Options Premium Finger Food Glen Mhara Smoked Salmon Parfait on a Brioche Crouton with Salmon Caviar

Ingredient Method Servings 10 1 Make up the smoked salmon parfait as per the sub recipe. 10 serving Glen Mhara 2 Place the crème fraîche into a piping bag. Smoked Salmon 3 Cut the brioche loaf into even sized rectangles approximately

Parfait* OPTIONS FISH - FOOD FINGER PREMIUM 4 x 2cm. Drizzle over the olive oil and bake in an oven set at 10ml Pomace Oil 180°C for approximately 5 minutes or until golden brown. 50g Crème Fraîche Remove from the oven and allow to cool. 1g Cracked Black 4 Place a rectangle of the smoked salmon parfait onto each of Pepper the brioche croutons. Pipe a line of crème fraîche down the 30g Keta Caviar centre of the parfait then sprinkle the cracked black pepper evenly on top of the crème fraîche. 2g Micro Red Amaranth Place 3g of salmon keta caviar onto each of the croutons. Garnish with the red amaranth and micro rocket. 2g Micro Salad Rocket 5 Place onto a suitable serving platter and chill until needed. 100g Brioche Loaf 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg WL 66 Page WL 46 Working Lunches Fish Options Premium Finger Food Mediterranean Fish Soup with Saffron Aioli & Parmesan Cheese Straws

Ingredient Method Servings 20 1 Make up the saffron aioli and parmesan cheese straws as per 400g Shell On Prawns the recipes. Keep to one side for service. 400g Fish Pie Mix Wash and chop the chives.

30ml Pomace Oil 2 For the soup. Peel and roughly chop the shallots. Roughly OPTIONS FISH - FOOD FINGER PREMIUM 100g Banana Shallots chop the fennel, celery and leeks. Wash well and drain. 100g Leeks 3 Place the above vegetables into a gastro tray along with the 100g Celery shell on prawns, half the olive oil and tomato purée. Mix well and roast in an oven set at 180°C for approximately 100g Fennel 30 minutes. 2g Fennel Seed 4 Place the contents of the tray into a suitable pan. Deglaze the 75g Tomato Purée tray with the white wine and add that to the pan. Add the 100ml White Wine water, fish bouillon paste and fish pie mix to the pan. Stir well. 1ltr Tap Water Bring to a simmer and cook gently for approximately 20-30 25g Clear Fish Bouillon minutes. Remove from the heat and blend with a stick blender. 100ml UHT Whipping 5 Pass the soup through a medium fine chinois into a clean pan. Cream 6 Slake the cornflour with a little cold water and use to thicken 2g Salt the soup as required. Finish the soup with the cream, salt and

2g Ground White pepper. Keep hot for service. GUIDE HOSPITALITY ELIOR THE Pepper 7 Serve approximately 60ml of fish soup in suitable serving cups 20g Cornflour or bowls (see photograph). Finish with 5ml of saffron aioli and 20g Chives a drizzle of the remaining olive oil and chopped chives. Serve 20 serving Saffron Aioli* with the parmesan cheese straws. 20 serving Homemade 8 Adhere to all relevant hygiene and safety procedures in Safety Parmesan Cheese & Wellbeing Manuals and Registers. Straws**

*See sub recipe on pg WL 65 **See sub recipe on pg WL 26 Page WL 47 Working Lunches Fish Options Premium Finger Food Scallop & Pancetta Skewers with Saffron Aioli

Ingredient Method Servings 10 1 Wrap a slice of pancetta around each of the scallops. 350g Medium Scallops 2 Make the saffron aioli as per the sub recipe. 50g Sliced Pancetta 3 Wash and cut the cherry tomatoes in half. Wash and drain the 25ml Pomace Oil pea shoots.

1g Ground Black 4 Heat the olive oil in a suitable frying pan. Colour the pancetta OPTIONS FISH - FOOD FINGER PREMIUM Pepper wrapped scallops on each side and finish cooking in an oven 1 each Lemons set at 180°C for approximately 2-3 minutes. Season with the cracked black pepper and squeeze a few drops of fresh lemon 75g Red Cherry juice over each scallop. Tomatoes Skewer each scallop onto a gushi skewer followed by a cherry 10 servings Saffron Aioli* tomato half. 5g Micro Pea Shoots 5 Arrange the skewers neatly onto a suitable serving bowl along with the saffron aioli. Garnish with the pea-shoots. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms N * See sub recipe on pg WL 65 Page WL 48 Working Lunches Fish Options Premium Finger Food Herbed Salmon Roulade with Poached Quail Eggs & Crème Fraîche

Ingredient Method Servings 10 1 Cut the salmon fillet into 2 lengthways. Trim each half into approximately 25cm 250g Salmon Fillet lengths (keep the salmon trimmings for another dish). 20g Chives 2 Wash pick and chop the parsley, chives, dill and tarragon (reserve some whole

20g Dill tarragon leaves for garnish later). Mix all together. OPTIONS FISH - FOOD FINGER PREMIUM 20g Flat Leaf Parsley 3 To form the roulade. Place a double layer of cling film about 5cm longer than the length of the salmon fillets onto a clean work surface. Sprinkle over ¼ of the chopped 20g Tarragon herbs on the cling film (push them together to form roughly the same shape as the 2g Salt salmon fillets). 2g Ground Black Season the salmon fillets with the salt and pepper. Lay a fillet down on top of the Pepper chopped herbs on the cling film. Place another ¼ of the chopped herbs on top of the 10 each Quails Eggs salmon ensuring the whole filet is coated with the chopped herbs. Fold the cling film 5ml White Wine over the salmon and tightly roll to form the roulade. Expel the air from either end of Vinegar the roulade and secure each end with a knot using the excess cling film. Repeat this process with the remaining lengths of salmon fillet. 10ml Pomace Oil 4 Bring a pan of water to a simmer and poach the salmon roulade at 65°C (don't allow 50g Crème Fraîche the water to get any hotter than this) for approximately 8 minutes. Remove from the 100g Potato & water and chill quickly. Rosemary 5 For the poached quail eggs. Place a pan of water on the stove and add the white Sourdough GUIDE HOSPITALITY ELIOR THE wine vinegar, bring to just under a simmer. Loaf (500g) Crack the quail eggs, 1 by 1, into a small bowl or ramekin. Swirl the poaching water with a spoon and whilst still moving carefully drop the quail eggs into the pan. Poach for 3-4 minutes until cooked but with the yolk still runny. Remove from the pan and 7 To assemble, cut the chilled salmon roulade into ½cm slices, taking care to chill quickly in iced water. Once cooled, trim off any excess white to form a neat remove the cling film. Spread each of the croutons with 5g of crème fraîche shape (see photograph). and top this with 2 slices of salmon roulade and a poached quail egg. 6 Cut the potato and rosemary bread into approximately 10g rectangular croutons Garnish each crouton with a picked tarragon leaf. Place onto a suitable and drizzle with the olive oil. Place onto a suitable baking sheet and bake for serving platter, chill until service. approximately 8 minutes or until the croutons are golden and baked through. 8 Adhere to all relevant hygiene and safety procedures Remove from the oven and allow to cool. in Safety & Wellbeing Manuals and Registers. Page WL 49 Working Lunches Fish Options Premium Finger Food Smoked Mackerel Croutes with Apple Jelly

Ingredient Method Servings 10 1 De-frost the granary baguette and slice into even slices 1 each Granary Baguette approximately ½cm thick. Place onto a suitable baking tray Ready-to-Bake and drizzle with the olive oil. 10ml Pomace Oil Bake in an oven set at 180°C for 10 minutes or until the croutons are dried out and golden brown. Remove from the

150g Mackerel Fillets OPTIONS FISH - FOOD FINGER PREMIUM oven and allow to cool fully. 20g Lemon Juice 2 For the apple jelly. Soak the gelatine in cold water. 20g Flat Leaf Parsley Bring the apple juice to a gentle boil. Remove from the heat, 10g Chives add the soaked gelatine leaves and stir until dissolved. Line a 50g Cucumbers plastic tub or similar with cling film and pour in the jelly. Allow 100g Crème Fraîche to cool in the fridge until set. 250ml Jonsons 3 For the mackerel pâté. Wash, pick and chop the parsley and Apple Juice chives. Wash and dice the cucumber. 2 leaves Leaf Gelatine Remove the skin from the mackerel fillets. Flake gently, 10g Micro Red removing any bones then place into a mixing bowl along Amaranth with half of the crème fraîche, diced cucumber, lemon juice, chopped parsley and chives. 10g Chervil 4 To assemble, use 2 dessert spoons to form the mackerel mix into quenelles and use these to top each of the granary croutons. GUIDE HOSPITALITY ELIOR THE 5 Cut the set apple jelly into 1½cm cubes and place one on top of each mackerel quenelle (see photograph). Place the remaining crème fraîche into a piping bag and pipe onto each crouton, to the side of the mackerel. Garnish each crouton with a sprig of chervil and micro red amaranth. Serve on a suitable serving platter. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 50 Working Lunches Fish Options Premium Finger Food Teriyaki Salmon Skewers with Oyster Dipping Sauce

Ingredient Method Servings 10 1 Cut the salmon fillet into neat rectangles (approximately 250g Salmon Fillet 2cm x 3cm). (skinless & 2 To make the teriyaki marinade; mix together the teriyaki sauce,

boneless) lime juice, brown sugar and sesame oil. Pour this marinade OPTIONS FISH - FOOD FINGER PREMIUM 75ml Teriyaki Sauce over the salmon and mix until well coated. 50g Demerara Sugar Leave to marinade in the fridge for up to 4 hours. 75ml Toasted 3 Trim, wash and blanch the baby leeks. Cut into 2cm lengths. Sesame Oil Wash and pick the coriander. Halve and glaze the fresh lime for 25ml Lime juice garnish (see photograph). 150g Baby Leeks 4 Colour the salmon on the presentation side in a suitable 1 each Lime frying pan. Finish cooking on a baking sheet along with the blanched baby leeks for approximately 5 minutes or until a 15g Coriander core temperature of 75°C has been reached. 100ml Oyster Sauce Remove from the oven and keep hot. 5 Reduce the teriyaki marinade in a small pan until it thickens. Place a rectangle of cooked salmon followed by a baby leek onto a gushi skewer and brush with the reduced marinade. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 6 Arrange the skewers neatly onto a suitable serving platter along with the oyster sauce. garnish with the glazed limes and picked coriander. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 51 Working Lunches Vegetarian Options Standard Finger Food Carrot, Feta & Mint Samosa with Coriander & Mint Chutney

Ingredient Method Servings 15 1 Peel and grate the carrots. 675g Carrots Wash and pick the mint then finely shred. 225g Feta Block Crumble the feta cheese. STANDARD FINGER FOOD - VEGETARIAN OPTIONS VEGETARIAN - FOOD FINGER STANDARD 15g Mint 2 In a suitable pan, heat the olive oil and sweat the carrot until 40ml Balsamic just cooked. Add the balsamic and cook until the balsamic has Vinegar reduced. Remove from the heat and cool. 4g Poppy Seeds Once cool, mix with the feta, shredded mint and poppy seeds. 50ml Pomace Oil 3 Assembly. Cut each spring roll sheet in 3 even pieces (cutting 1g Salt lengthways). 1g Cracked Black Mix the flour and water together. Pepper Place 15g of the mixture at the bottom. Fold over, corner to 10 each Spring Roll corner, to the end of the strip (this should form a triangle). Wrappers Dip the flap in the flour and water mix and seal well. 160g Plain Flour 4 Cook the samosas in a fryer that has been pre-heated to 180°C for approximately 4-5 minutes or until a core temperature of 200ml Tap Water 75°C has been achieved. Drain well. 10 servings Coriander &

Serve on a suitable dish with the coriander and mint chutney. GUIDE HOSPITALITY ELIOR THE Mint Chutney* 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 63 Page WL 52 Working Lunches Vegetarian Options Standard Finger Food Crisp Chicory with Toasted Walnuts & Stilton

Ingredient Method Servings 10 1 Remove the stalk from the chicory and remove the leaves, 300g Chicory wash and drain. 400g Long Clawson Crumble the stilton. Stilton 2 Toast the walnuts and allow to cool.

200g Walnut Pieces Pick and wash the chervil and red amaranth then drain well. OPTIONS VEGETARIAN - FOOD FINGER STANDARD 100ml Balsamic Glaze 3 Place the crumbled stilton in each leaf, followed by the toasted 5g Chervil walnuts. Drizzle on the balsamic glaze. 5g Micro Red Garnish with the picked chervil and red amaranth. Amaranth 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planograms L Page WL 53 Working Lunches Vegetarian Options Standard Finger Food Mature Cheddar Beignets

Ingredient Method Servings 10 1 Preparing the beignet mix. Place the water, sugar, salt and butter 100g Salted Butter in a suitable pan then bring to the boil. Once boiled, add the flour 300ml Tap Water and beat well until the mixture forms into a ball and leaves the sides of the pan clean and the flour is fully incorporated. 10g Caster Sugar Remove from the heat and beat the cheese in. 150g Plain Flour OPTIONS VEGETARIAN - FOOD FINGER STANDARD Break the eggs into a separate container and whisk together. 130g Mature Grated Slowly add a little at a time to the mix, beating in thoroughly before Cheddar Cheese adding the next lot (this process is best done on a planetary mixer). 4 each Medium Eggs When all of the egg is added, place in a clean container. Cover and 1g Salt store in the fridge until required. 1g Ground White 2 Cooking the beignets. Carefully wash and dry the micro basil. Pepper Pre-heat the fryer to 170°C (ensure the oil is clean). 10g Grated Form the mix using 2 teaspoons and carefully drop into the fryer. Parmesan Cook for approximately 4-5 minutes, turning frequently (the 5g Micro Green beignets should puff up, be hollow in the centre and golden Basil brown). Remove from the fryer and drain well. Whilst hot, toss the beignets in a bowl with the grated parmesan. Serve on a suitable container and garnish with the micro basil, allowing 2 per person. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Top Tip. When forming the beignets, place onto strips of baking parchment cut to 15cm x 5cm (approximately 6 per sheet) then carefully place in the fryer. The beignets will then drop off. Remove the parchment strip and discard. This is good when cooking large quantities. 3 Please note: this mixture is best when produced on the day that it is required. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page WL 54 Working Lunches Vegetarian Options Standard Finger Food Mushroom Arancini Rice Balls with Red Pepper & Basil Dip

Ingredient Method Servings 15 1 Peel and finely chop the onions. Wash and chop the chives and parsley. Wash, 250g Arborio Rice drain and dice the mushrooms into approximately ½cm dice. 5ml Pomace Oil 2 Make up the vegetable stock using the water and stock powder, bring to the boil

50g Onions and keep hot. OPTIONS VEGETARIAN - FOOD FINGER STANDARD 80g Mushrooms 3 Prepare the dip as per the sub recipe. 5g Knorr Professional 4 Heat the pomace oil in a suitable pan. Add the chopped onion, diced mushroom Garlic Purée and garlic purée. Sweat for approximately 5 minutes, until the onions start to soften and the mushrooms are cooked through. 650ml Tap Water Add the rice and stir well, ensuring all the rice is coated in the oil. Gradually add 5g Vegetable Bouillon the hot vegetable stock, stirring well in between each addition of stock. 5g Grated Parmesan 5 Once the rice is tender and the liquid absorbed, remove from the heat. Stir in the 25g Grated Mozzarella salt, pepper, grated parmesan, mozzarella, chopped chives and parsley. Stir well. 5g Curly Parsley 6 Place the rice immediately into suitable metal gastronorm tray and spread out to 5g Chives a thickness of no more than 1½cm. 1g Salt Chill in a blast chiller or, if not available, place the tray of cooked rice onto an 1g Ground White ice bath and stir every 10 minutes until the temperature reaches 15°C or below Pepper within a 2 hour window. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 125g Plain Flour 7 Once cooled, roll the rice into golf sized balls approximately 20g each (use a size 70, plum handle scoop) and paneé using the flour, egg and breadcrumbs (add 1 each Medium Eggs some cold water to the beaten egg). 125g Natural Once paneéd, immediately chill the arancini until service. Breadcrumbs 9 Preparing the dip. Drain the piquillo peppers and blitz with the pesto 8 To cook. Carefully wash and dry the red amaranth. and olive oil. Season and serve in a suitable container. 15 servings Red Pepper & Basil Dip* Heat the fryer to 180°C then deep fry the arancini (2 per portion) in the hot oil 10 In line with the revised Safety & Wellbeing policies, this recipe must be cooked for approximately 4-5 minutes. Remove from the fryer and finish cooking in the and consumed on the day of production. Never chill and re-use once cooked. 5g Micro Red oven until a minimum core temperature of 82°C is reached. Amaranth 11 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Serve and display with the washed red amaranth. Manuals and Registers. * See sub recipe on pg WL 64 Page WL 55 Working Lunches Vegetarian Options Standard Finger Food Piquillo Pepper, Olive & Manchego Tarts

Ingredient Method Servings 15 1 Pre-heat the oven to 180°C. 2 sheets Shortcrust 2 Grease a mini tartlet tin with the olive oil. Pastry Sheets Defrost the short pastry. 200g Piquillo Peppers Using a 9cm cutter, cut 15 discs out from each sheet. Press

200g Pitted Black Olives into the tartlet tin, line each tartlet with parchment and place OPTIONS VEGETARIAN - FOOD FINGER STANDARD 40g Manchego Cheese baking beans to weigh it down. 3 each Medium Eggs 3 Place in the oven and bake for approximately 8-10 minutes. 150ml Semi-skimmed Remove the beans and put back in the oven for approximately Milk 5 minutes. 150ml Double Cream 4 Drain and cut the piquillo peppers into small dice. Grate the manchego cheese and slice the black olives. 1g Salt Evenly distribute amongst the baked tartlet cases. 1g Ground White Pepper 5 Mix the egg, cream, milk, salt and pepper together then evenly distribute amongst the tartlets. Place back in the oven 10ml Pomace Oil for approximately 8-10 minutes, ensuring that the egg mixture 5g Micro Basil has set and a core temperature of 75°C and above has been achieved. 6 Serve on a suitable tray and garnish with the micro basil.

7 Adhere to all relevant hygiene and safety procedures in GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers.

Page WL 56 Working Lunches Vegetarian Options Standard Finger Food Sea Salt Spiced Flatbreads with Hummus & Baba Ganoush

Ingredient Method Servings 12 1 Place the dough pucks on a suitable tray in between 2 sheets 4 each Small Dough of parchment paper. Wrap tightly and place in the fridge Puck 155g overnight to defrost.

100ml Pomace Oil 2 Pre-heat the oven to 200°C. OPTIONS VEGETARIAN - FOOD FINGER STANDARD 10g Maldon 3 Toast the coriander seeds and cumin seeds. Cool and crush. Sea Salt Carefully wash and dry the micro rocket. 10g Cumin 4 Prepare the baba Ganoush as per the sub recipe and place in a Seeds suitable serving dish. 10g Coriander Seeds Place the hummus in a suitable serving dish. 500g Hummus 5 Cut the dough pucks into 6 even pieces. Roll out to a thickness 10 servings Baba Ganoush of 1 cm, place on a suitable lined tray and brush each piece (Middle Eastern with olive oil. Sprinkle over the sea salt, crushed coriander and Aubergine Dip)* cumin seeds. 5g Micro Salad Place in the oven for approximately 4-5 minutes. Remove from Rocket the oven and serve warm on a suitable serving dish with the baba Ganoush and hummus. Garnish with the micro rocket leaves. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 63 Page WL 57 Working Lunches Vegetarian Options Standard Finger Food Spinach, Feta & Pinenut Sambousek

Ingredient Method Servings 12 1 Place the dough pucks on a tray in between layers of 4 each Small Dough parchment paper and wrap tightly. Place in the fridge to Puck (155g) defrost overnight. 250g Baby Spinach 2 Pick the chervil then carefully wash and dry. Repeat this with Leaves the red amaranth. STANDARD FINGER FOOD - VEGETARIAN OPTIONS VEGETARIAN - FOOD FINGER STANDARD 200g Onions 3 Preparing the filling. Peel and cut the onions into fine dice, 200g Feta Block wash, drain and chop the mint (pick the leaves) and dill (stalks included). Wash and drain the baby spinach. Crumble the feta. 25g Pinenuts Toast the pinenuts in a dry pan on the stove. 5g Ground Cumin Heat the olive oil in a suitable pan and cook the onions until 15g Dill soft and no colour. Once soft, add the garlic purée and cumin 15g Mint then cook for a further 30 seconds. Add the spinach and 5g Knorr Professional continue to cook for approximately 1 minute until the leaves Garlic Purée have wilted. Remove and allow to go cool. 20ml Pomace Oil Once cool, add the feta, toasted pine nuts, chopped mint and 1g Salt dill then mix well. 10g Chervil 4 Assembly. Remove the pucks from the fridge and cut into 6 even pieces. Roll out to a thickness of approximately 1cm. 5g Micro Red Place 20g of the cooled filling in the middle, fold the puck over

Amaranth GUIDE HOSPITALITY ELIOR THE and continue to crimp as per a cornish pasty. 5 Cooking. Heat the fryer to 170°C and carefully place the sambousek in. Cook for approximately 2 minutes on one side then turn over and cook for a further 2 minutes. Remove and drain well. 6 Serve on a suitable tray and garnish accordingly with the picked chervil and red amaranth. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 58 Working Lunches Vegetarian Options Premium Finger Food Char-Grilled Polenta with Charred Vegetables & Salsa Verdi

Ingredient Method Servings 20 1 Preparing the polenta. Boil the water and vegetable bouillon 100g Polenta powder together. Whisk in the polenta and bring back to the boil 10g Vegetable (stirring all the time). Remove from the heat and whisk in the butter,

Bouillon olive oil and parmesan. OPTIONS VEGETARIAN - FOOD FINGER PREMIUM 1ltr Water 2 Line a suitable deep tray with cling film, place the polenta mix in it and cool rapidly. Cover and store in the fridge overnight. Remove 35ml Pomace Oil the polenta from the tray and cut into 5cm squares about 1-2 cm 25g Salted Butter thick. Mark these on a hot grill and keep to one side. 50g Parmesan 3 Preparing the vegetables. Place the red and yellow peppers in a Shavings fryer that has been pre-heated to 180°C. Carefully submerge them 500g Mixed Peppers with the fryer basket until they are brown all over. Remove and 150g Courgettes place in a bowl. Cover with cling film and leave to stand for 30 minutes. Uncover, de-seed and remove all skin. Cut into small strips. 150g Red Onions 4 Cut the courgettes along the length, about 1cm thick. Brush with 150g Marinated olive oil, season and char-grill. Allow to cool. Cut into smaller strips. Artichokes 5 Peel the onion then slice (across the face) approximately 1cm thick. 20g Curly Parsley Brush with oil, season and char-grill. Allow to cool then cut down. 5g Knorr Professional Chop the artichokes into smaller pieces. Tip: use the oil from Garlic Purée the artichokes to brush the veg. GUIDE HOSPITALITY ELIOR THE 10g Lilliput Capers 6 Preparing the salsa verdi. Wash and finely chop the parsley 5ml Lemon Juice (including stalks). Finely chop the capers then mix with the parsley, 25ml Pomace Oil lemon juice, olive oil and garlic purée. Place in a suitable bowl to serve. 1g Salt 7 Assembling the Polenta. Place the vegetables on top of the polenta ensuring variety and even coverage of colour. Place on a suitable serving dish and top with the marinated artichoke. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page WL 59 Working Lunches Vegetarian Options Premium Finger Food Goat's Cheese, Grilled Asparagus & Sun-Blushed Tomato Filo Tart

Ingredient Method Servings 18 1 Pre-heat the oven to 180°C. 3 sheets Filo Pastry 2 Cut each sheet of filo into 12 squares (you will need 2 squares 50g Salted Butter of filo pastry per tart).

300g Goat's Cheese Log 3 Melt the butter. OPTIONS VEGETARIAN - FOOD FINGER PREMIUM 240g Extra Fine Brush a mini Yorkshire pudding tin with the melted butter and Asparagus Tips lay one square of filo in each hole, brush each piece of filo and 120g Sun-blushed lay another on top (rotated 90° to form a star shape). Brush Tomatoes again with butter and place in the oven for approximately 5 minutes or until golden brown. Remove and allow to cool. 1g Salt 4 Carefully wash and dry the red amaranth. 1g Cracked Black Pepper 5 Trim the asparagus stalks then mix with the olive oil, salt and pepper. Place on a hot griddle plate to cook. Remove and 20ml Pomace Oil allow to cool. Once cool, cut each tip in half. 5g Micro Red Cut the sun-blushed tomato into smaller pieces. Purée the Amaranth goat’s cheese and place in a piping bag. 6 To assemble, pipe the goat's cheese in each tartlet case, top with the grilled asparagus (tip and stalk) and sun-blushed

tomato. Place on a suitable tray to serve and garnish with the GUIDE HOSPITALITY ELIOR THE red amaranth. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 60 Working Lunches Vegetarian Options Premium Finger Food Vegetable Tempura with Lemongrass & Soy Dipping Sauce

Ingredient Method Servings 10 1 Trim and blanch the leeks then ensure they are dried well. 10 each Baby Corn Wash the mushrooms, peppers and baby courgettes. 10 each Baby Leeks 2 Cut the courgettes in ½ lengthways. Cut each pepper into 10 each Shitake Mushroom 4 then de-seed and cut each quarter in 3 pieces. OPTIONS VEGETARIAN - FOOD FINGER PREMIUM 5 each Baby Courgettes 3 Make up the tempura batter by mixing the self-raising flour 500g Mixed Peppers and sparkling water together to form a light batter. 500g Self-raising Flour Separate the eggs then whisk the whites until light and fluffy. Gently fold into the batter. 500g Sparkling Water Note: make the batter as close to service as possible as this will 2 each Medium Eggs keep your tempura light and crisp. 1 each Lime 4 Make up the Lemongrass & Soy Dipping Sauce as per the 10g Lemongrass & Soy sub recipe. Dipping Sauce* Glaze the limes for garnish (see photograph). 5 Pre-heat a fryer to 180°C. Dip the vegetables into the tempura batter then gently lower into the fryer and cook for approximately 5-6 minutes until golden brown and a minimum core temperature of 75°C has been reached. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Remove from the oil and drain on kitchen paper. Arrange neatly onto a suitable serving platter garnished with the polished banana leaf (cut to size). Add the Lemongrass & Soy Dipping Sauce and garnish with the glazed limes. Serve immediately. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 64 Page WL 61 Working Lunches Vegetarian Options Premium Finger Food Vietnamese Rice Paper Rolls with Dipping Sauce

Ingredient Method Servings 10 1 Wash the coriander and mint then pick the leaves of the 20 each Rice Paper Wraps (22cm) mint. Pick ½ the coriander and chop the rest. Wash and 90g Rice Vermicelli Noodles cut the vegetables into fine julienne strips. 40g Cucumbers 2 Prepare the dipping sauce as per the recipe. 40g Mixed Peppers 3 Boil the vinegar, sugar and lime juice with the coriander PREMIUM FINGER FOOD - VEGETARIAN OPTIONS VEGETARIAN - FOOD FINGER PREMIUM 40g Spring Onions seed, star anise, sugar, chopped lemongrass, garlic purée and ginger purée. Leave to cool overnight. 60g Carrots 60g Mangetout 4 Drain the vinegar and pour on the julienne vegetables. Leave to marinade for approximately 30 minutes. 50g Coriander 5 Cook the rice noodles by placing in a pan of boiling 50g Mint water for approximately 30 seconds. Drain and chill 50g Thai Sweet Chilli rapidly according to Safety & Wellbeing guidelines. Sauce Once drained mix with the sweet chilli sauce and 150ml White Wine chopped coriander. Vinegar 6 Soak the rice paper wrap in tepid water for 20 seconds. 20g Lemon Grass Remove from the water and place on the work surface. 10ml Lime juice Lay the mint and picked coriander then place on the 70g Caster Sugar marinaded vegetables (pick through for even and 3g Knorr Professional colourful distribution). Top with the noodles. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Garlic Purée 7 Fold both sides and roll like up. Place on a suitable 3g Knorr Professional serving dish and serve with the Lemongrass & Soy Ginger Purée Dipping Sauce. Garnish with the charred limes. 1g Coriander Seeds In line with the revised Safety & Wellbeing policies, 1g Whole Star Anise this recipe must be cooked and consumed on the day 10 servings Lemongrass & Soy of production. Dipping Sauce* 8 Adhere to all relevant hygiene and safety procedures in 1 each Lime Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg WL 64 Page WL 62 Working Lunches Finger Food Dips & Sauces Baba Ganoush Asian Coriander (Middle Eastern Aubergine Dip) Tartar Sauce & Mint Chutney

Ingredient Ingredient Ingredient Servings 10 Servings 10 Servings 10 1kg Catering Aubergines 20g Coriander 150ml Hellmann's Light Mayonnaise 45g Coriander 15g Knorr Professional 1g Salt 25g Pickled Gherkins 25g Mint

Garlic Purée 1g Cracked Black 25g Capers 25ml Pomace Oil SAUCES & DIPS - FOOD FINGER 80g Tahini Pepper 2g Ground White Pepper 30ml Lemon Juice 60ml Pomace Oil 10ml Thai Fish Sauce 15g Green Chillies 2g Ground Cumin 20ml Lime juice 1g Salt 25ml Lemon Juice 20g Coriander

Method Method Method 1 Wash, drain and chop the coriander. 1 Wash, drain and chop the coriander. 1 Wash and drain the mint and coriander then pick the 2 Prick the aubergines all over with a fork then place onto a 2 Drain and chop the capers and gherkins then mix with the mint leaves. hot griddle plate or alternatively into a hot oven set at 190°C mayonnaise. Add the chopped coriander, lime juice, Thai fish Cut and de-seed the chillies. and cook until the aubergine is completely soft and cooked sauce and pepper. 2 Place all of the ingredients in the robot - coupe and purée. through. (This will take around 20 minutes depending on 3 Place into a suitable bowl for service, cover and store in the Serve in a suitable dish. the size of the aubergines.) Remove from the heat and allow fridge until needed. to cool. Once cool, remove the skin from the aubergine, 3 Adhere to all relevant hygiene and safety procedures in GUIDE HOSPITALITY ELIOR THE 4 Adhere to all relevant hygiene and safety procedures in reserving the cooked flesh and any juice in the tray. Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. 3 Place this the tahini, garlic purée, olive oil and the peeled aubergine into a food processor and purée until a smooth paste is formed. Add the lemon juice, ground cumin, chopped coriander, salt and pepper then mix again. 4 Place into a suitable container and store in the fridge until needed. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page WL 63 Working Lunches Finger Food Dips & Sauces Lemon Lemongrass Red Pepper & Chive Dip & Soy Dipping Sauce & Basil Dip

Ingredient Ingredient Ingredient Servings 10 Servings 10 Servings 10 75g Hellmann's Light Mayonnaise 100g Thai Sweet Chilli Sauce 200g Piquillo Peppers 75g Low Fat Natural Yoghurt 20g Lemon Grass 70g Green Pesto

15g Chives 150ml Light Soy Sauce 20g Pomace Oil SAUCES & DIPS - FOOD FINGER 1 each Lemons 10g Knorr Professional Garlic Purée 1g Salt 10g Knorr Professional Ginger Purée 1g Ground White Pepper 50ml Tap Water

Method Method Method 1 Wash and chop the chives. 1 Finely chop the lemongrass then mix with the remaining 1 Drain the piquillo peppers. Juice and zest the lemon. ingredients. Blitz with the pesto and olive oil. 2 Mix all the ingredients together then place into a suitable 2 Place in a suitable pan and bring to the boil. Once boiled, 2 Season and serve in a suitable container. remove from the heat and leave to cool. serving bowl. 3 Adhere to all relevant hygiene and safety procedures in 3 Keep in the fridge until needed and use as directed in Place in a suitable container to serve. Safety & Wellbeing Manuals and Registers. main recipe. 3 Adhere to all relevant hygiene and safety procedures in

4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers.

Page WL 64 Working Lunches Finger Food Dips & Sauces Saffron Aioli Tahini Yoghurt Tartar Sauce

Ingredient Ingredient Ingredient Servings 20 Servings 10 Servings 10 ½g Saffron Strands 300ml Low Fat Plain Yoghurt 300ml Hellmann's Light Mayonnaise 25ml Tap Water 75g Tahini Paste 50g Pickled Gherkins 150ml Hellmann's Light Mayonnaise 5ml Lemon Juice 50g Capers

15g Knorr Professional Garlic Purée 1g Salt 20g Curly Parsley SAUCES & DIPS - FOOD FINGER 10ml Lemon Juice 10ml Lemon Juice 2g Ground White Pepper

Method Method Method 1 Warm the water and add the saffron strands. Allow too cool 1 Mix the yoghurt, tahini, lemon juice and salt together. 1 Wash, drain and chop the parsley. and infuse. 2 Place into a suitable container and store in the fridge 2 Drain and chop the capers and gherkins then mix with 2 Mix the cooled saffron infusion into the mayonnaise, along until needed. the mayonnaise. Add the chopped parsley, lemon juice with the garlic purée and lemon juice. Use as directed in main recipe. and pepper. Use as directed in main recipe. 3 Adhere to all relevant hygiene and safety procedures in 3 Place into a suitable bowl for service, cover and store in the 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. fridge until needed. Safety & Wellbeing Manuals and Registers. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 65 Working Lunches Finger Food Sub Recipes Grated Celeriac, Apple & Grain Mustard Salad Glen Mhara Smokes Salmon Parfait

Ingredient Method Ingredient Method Makes 1kg Servings 45 1 Peel and grate the celeriac. 1 Soak the gelatine leaves in cold water. 920g Celeriac Wash the apples, remove the core and grate. 350g Smoked Salmon Peel the zest from the lemon and squeeze the juice. 260g Braeburn Apples Wash, drain and chop the parsley. 600ml Double Cream 2 Place the smoked salmon into a pan with ½ the double 200g Hellmann's Light 2 Mix all ingredients together until well combined. Place into a 125ml Tap Water cream, water, peeled lemon zest, bay leaf and dill. Mayonnaise

suitable bowl for service and store in the fridge until needed. 7 leaves Leaf Gelatine Bring the pan to a gentle simmer. Remove from the heat and RECIPES SUB - FOOD FINGER 160ml Colman's 3 Adhere to all relevant hygiene and safety procedures in 5ml Dufrais White allow to infuse for 10 minutes. Wholegrain Safety & Wellbeing Manuals and Registers. Wine Vinegar 3 Remove the bay leaf, dill and lemon zest from the pan. Mustard 1 each Lemons Drain and squeeze out the soaked gelatine and stir into the 15ml Lemon Juice 1g Bay Leaves pan until completely dissolved. 10g Flat Leaf Parsley 20g Dill Place the remaining mix into a blender and purée until 1g Salt completely smooth. Pass through a fine chinois then stir in 2g Ground White the vinegar, lemon juice and ground white pepper. 1g Ground White Pepper Pepper Allow to cool at room temperature. 4 Whip the remaining double cream until it forms soft peeks and keep chilled. 5 Gently fold the whipped cream into the salmon mix until well combined. Pour into a shallow tray, lined with cling film, to a thickness of approximately 1cm.

Smooth evenly with a palette knife and place into the fridge GUIDE HOSPITALITY ELIOR THE to chill for at least 4 hours. 6 Once set, remove the parfait from the tray, carefully place onto a chopping board and remove the cling film. Cut into neat rectangles 4cm x 2cm. This mix will give you approximately 45 rectangles. Use as directed in main recipe. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page WL 66 Working Lunches Finger Food Sub Recipes Savoury Herb Scones Mushy Peas

Ingredient Method Ingredient Method Servings 20 Servings 10 1 Wash, pick and chop the parsley, dill and chives. 1 Boil the peas for approximately 3-4 minutes, until tender 250g Self-raising Flour 2 Rub the butter into the self-raising flour and add the 100g Frozen Peas then drain (reserve a little of the cooking water). 75g Salted Butter chopped herbs. 20g Salted Butter 2 Crush the peas with a potato masher or similar, along with 50ml Semi-skimmed 3 Lightly beat the milk and egg together then add to the 1g Salt the butter, salt and pepper. Milk flour and butter mix. Knead lightly until a smooth dough 3 Pick, wash and chop the fresh mint. Mix into the peas,

1g Ground Black RECIPES SUB - FOOD FINGER 1 each Medium Eggs is formed. Pepper along with enough of the reserved cooking liquor to form a smooth consistency. 10g Dill Cover and leave to rest in the fridge for about 30 minutes. 10g Mint 4 Keep hot and use as directed in main recipe. 10g Chives 4 Roll out the dough until approximately 1½cm thick. Using a plain 3cm cutter, cut into 10 scones. 5 Adhere to all relevant hygiene and safety procedures in 10g Flat Leaf Parsley 5 Place onto a suitable baking sheet, lined with parchment Safety & Wellbeing Manuals and Registers. and bake at 180°C for approximately 8-12 minutes or until cooked through and golden brown on top. 6 Use as directed in main recipe. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page WL 67 elior hospitality Afternoon Tea Planograms & Recipes Afternoon Tea Afternoon Tea Introduction to Afternoon Tea

Welcome to the afternoon tea section of your elior hospitality manual!

This section covers all aspects of The recipes in this section are designed to inspire you to think about the We’d like to thank Sarah Butler an afternoon tea offer: best way to deliver an afternoon tea offer for your site. This can be a (Head Pastry Chef, Charterhouse great way to offer your client and customers something different for the School) and Sonia Lawrence • a fully bought in solution mid-afternoon meeting room refreshment slot! (Pastry Chef at The Wellcome • standard afternoon tea offer Current costs and product codes for all the recipes featured in this section Trust, Hinxton Hall, Cambridge) for their help and support with using some bought in products can be found in StarChef in the Hospitality Standard / Premium recipe TEA AFTERNOON INTRODUCTION TEA TO AFTERNOON the recipes for this section. and some made on site categories. FIR Intolerance Reports can also be run against these recipes to give you • premium homemade afternoon accurate allergen information for your customers. tea selection

Please note: the products used within the recipes GUIDE HOSPITALITY ELIOR THE in this section of the eilor hospitality manual from The Bread Factory are only available to sites in London via Enterprise Foods. All other products come from 3663 or Town & Country and are available to Elior sites nationally.

Page AT 1 Afternoon Tea Planogram P Afternoon Tea - Fully Bought-In

The planogram guides shown here are designed to help you present your afternoon tea offer. These examples show the minimum standard for set up.

P * Cup Cake Selection (Handmade Cake Co.) - page AT 7 AFTERNOON TEA - FULLY BOUGHT-IN FULLY - TEA AFTERNOON PLANOGRAM PLANOGRAM

French Macaroons (3663) - page AT 7

Sultana Scones (3663) - page AT 8

Sandwich Platters - available from Urban Eat - see page WL 3 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Butter, Jam & Clotted Cream (Standard) - page AT 34 Always clearly label your TOP food and drink products. Remember to clearly label Remember each platter TIP! any allergen items. must have separate tongs! Page AT 2 Afternoon Tea Planogram Q Afternoon Tea - Enhanced Fully Bought-In

The planogram guides shown here are designed to help you present your enhanced afternoon tea offer. These examples show the minimum standard for a set up. Always clearly label your food and drink products. TOP

Remember to clearly label Q TIP! any allergen items.

Afternoon Tea Cake Range - PLANOGRAM PLANOGRAM BOUGHT-IN FULLY ENHANCED - TEA AFTERNOON available from Destiny Foods

French Macaroons (3663) - page AT 7 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Sandwich Platters - available from Urban Eat - see page WL 3

Remember each platter must have separate tongs!

Page AT 3 Afternoon Tea Planogram R Afternoon Tea - Standard Set-Up

The planogram guides shown here are designed to help you present your standard afternoon tea offer. These examples show the minimum standard for a set up.

R * Raspberry Tartlets (using bought-in pastry shells) - page AT 9 PLANOGRAM PLANOGRAM SET-UP STANDARD - TEA AFTERNOON

Chocolate Fudge Cupcakes - page AT 15

Sultana Scones - page AT 28

Coffee Cupcakes - page AT 16 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Standard Sandwich Platters - Butter, Jam & Clotted Cream page WL 10 (Standard) - page AT 34

Always clearly label your food and drink products. Remember each platter TOP TIP! Remember to clearly label any allergen items. must have separate tongs! Page AT 4 Afternoon Tea Planogram S Afternoon Tea - Premium Set-Up

The planogram guides shown here are designed to help you present your premium afternoon tea offer. These examples show the minimum standard for a set up.

Mini Dark Chocolate Éclairs - page S AT 21

Raspberry & Vanilla Cupcakes - page AT 18 PLANOGRAM PLANOGRAM SET-UP PREMIUM - TEA AFTERNOON Coffee Cupcakes - page AT 16

Finger Sandwiches (Premium) - pages AT 35 - AT 36 Mango & Blackberry Tartlets - page AT 12 THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Strawberry & Blueberry Tartlets - page AT 13

Mini Baps & Bridge Rolls - pages AT 40 - AT 42 Always clearly label your TOP food and drink products. Remember each platter Remember to clearly label Banana Macaroons & Raspberry Mini Carrot Cake- page AT 24 Mini Chocolate Gateaux - page AT 25 must have separate tongs! any allergen items. Macaroons- pages AT 19 & AT 20 TIP! Page AT 5 Afternoon Tea Afternoon Tea Contents

Cakes (Bought In) Homemade Cakes Homemade Cakes Hospitality Afternoon Tea Sandwiches Cup Cake Selection AT 7 Fruit Tartlets (Standard) Mini Muffins Finger Sandwiches (Premium) French Macaroons AT 7 Mango & Kiwi Tartlets AT 9 Mini Blueberry Muffins AT 27 Chicken & Bacon AT 35 Fruit Loaf Cake AT 7 Raspberry Tartlets AT 9 Mini Lemon & Poppy Seed Muffins AT 27 Egg Mayonnaise & Chive AT 35

Profiteroles with Chocolate Sauce AT 8 Blueberry Tartlets AT 9 Mini Raspberry & White Chocolate Muffin AT 27 Ham & Onion Chutney AT 35 Sultana Scones AT 8 Strawberry Tartlets AT 9 Scones Smoked Salmon & Cream Cheese AT 36 Assorted Fruit Tartlets AT 10 Plain Scones AT 28 Tuna Mayonnaise & Cucumber AT 36 Fruit Tartlets (Premium) Sultana Scones AT 28 Savoury Cheese AT 36 Kiwi & Raspberry Tartlets AT 11 Cheese Scones AT 29 Wraps Mango & Blackberry Tartlets AT 12 Loaf Cakes Chicken & Bacon Wrap AT 37 AFTERNOON TEA AFTERNOON CONTENTS Strawberry & Blueberry Tartlets AT 13 Apricot & Cranberry Loaf AT 30 Egg Mayonnaise & Cress Wrap AT 37 Assorted Fruit Tartlets AT 14 Coconut & Cinnamon Loaf AT 30 Ham & Onion Chutney Wrap AT 38 Cupcakes Date & Pecan Loaf AT 31 Smoked Salmon & Cream Cheese Wrap AT 38 Chocolate Fudge Cupcakes AT 15 Lemon & Poppy Seed Loaf AT 31 Tuna Mayonnaise & Cucumber Wrap AT 39 Savoury Cheese Wrap AT 39 Coffee Cupcakes AT 16 Homemade Cakes - Sub Recipes Cucumber & Lime Cupcakes AT 17 Sweet Pastry AT 32 Mini Baps Raspberry & Vanilla Cupcakes AT 18 Crème Chiboust AT 32 Chicken, Bacon & Tomato Mini Bap AT 40 Macaroons Chocolate Glaze AT 32 Ham & Onion Chutney Mini Bap AT 40 Banana Macaroons AT 19 Orange Frosting AT 33 Egg Mayonnaise & Chive Mini Sesame Bap AT 41 Raspberry Macaroons AT 20 Plain Buttercream AT 33 Savoury Cheese Mini Sesame Bap AT 41 Mini Classic Cakes Chocolate Buttercream AT 33 Bridge Rolls Mini Dark Chocolate & Coconut Éclairs AT 21 Butter, Jam & Clotted Cream (Standard) AT 34 Smoked Salmon & Cream Cheese Bridge Roll AT 42 Butter, Jam & Clotted Cream (Premium) AT 34 Tuna Mayonnaise & Cucumber Bridge Roll AT 42 Mini White Chocolate Choux Buns AT 22 GUIDE HOSPITALITY ELIOR THE Mini Madelines AT 23 Sandwiches - Sub Recipes Mini Lemon Drizzle Cakes AT 23 Chicken Mayonnaise AT 43 Mini Carrot Cakes AT 24 Egg Mayonnaise AT 43 Mini Chocolate Gateaux AT 25 Tuna Mayonnaise AT 43 Mini Victoria Sandwich AT 26 Cheese Savoury AT 43

Page AT 6 Afternoon Tea Afternoon Tea Cakes (Bought In) Cup Cake Selection French Macaroons Fruit Loaf Cake (3663) (3663) (3663)

Ingredient Method Ingredient Method Ingredient Method Servings 10 Servings 10 Servings 10 1 De-frost the cupcakes as 1 De-frost the macaroons 1 De-frost the fruit loaf cake 10 each Cup Cakes per the manufacturer's 10 each French as per the manufacturer's 1 each Fruit Loaf Cake as per the manufacturer's Classic instructions. Macaroons instructions. instructions. Collection 2 Serve and display as required. 2 Serve and display as required. 2 Serve and display as required. 3 Adhere to all relevant hygiene 3 Adhere to all relevant hygiene 3 Adhere to all relevant hygiene and safety procedures in and safety procedures in and safety procedures in AFTERNOON TEA AFTERNOON IN) (BOUGHT CAKES Safety & Wellbeing Manuals Safety & Wellbeing Manuals Safety & Wellbeing Manuals and Registers. and Registers. and Registers.

Please refer to Please refer to Planograms Planogram P P & Q THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 7 Afternoon Tea Afternoon Tea Cakes (Bought In) Profiteroles with Chocolate Sauce (3663) Sultana Scones (3663)

Ingredient Method Ingredient Method Servings 10 Servings 10 1 De-frost the profiteroles as per the manufacturer's 1 De-frost the scones as per the manufacturer's 10 each Profiteroles with instructions. 10 each Sultana Scones instructions. Chocolate Sauce 2 Serve and display as required. 2 Serve and display as required. 3 Adhere to all relevant hygiene and safety procedures 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. in Safety & Wellbeing Manuals and Registers.

Please refer to Planogram P TEA AFTERNOON IN) (BOUGHT CAKES THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 8 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Standard)

Mango & Kiwi Tartlets Raspberry Tartlets Please refer to (using bought-in pastry shells) (using bought-in pastry shells) Planogram R

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Peel the mango and kiwi. Slice into even slices (see 1 Wash and drain the raspberries. 10 each Sweet Pastry Case photograph overpage for guidance). 10 each Sweet Pastry Case 2 Place approximately 25g of the custard into each pastry case. (7.5cm) 2 Place approximately 25g of the custard into each pastry (7.5cm) Top this with 7-8 raspberries. 250g Custard case. Top with approximately 20g of sliced mango and 10g 250g Custard 3 Place the apricot jam and water into a suitable pan and (Ready to Serve) of sliced kiwi. (Ready to Serve) bring to a boil. Pass through a sieve then brush evenly over 200g Mango 3 Place the apricot jam and water into a suitable pan and 250g Raspberries each tartlet. Serve on a suitable platter. FRUIT TARTLETS (STANDARD) TARTLETS FRUIT AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 100g Kiwi bring to a boil. Pass through a sieve then brush evenly over 50ml Water 4 Adhere to all relevant hygiene and safety procedures in each tartlet. Serve on a suitable platter. 50ml Water 50g Apricot Jam Safety & Wellbeing Manuals and Registers. 4 Adhere to all relevant hygiene and safety procedures in 50g Apricot Jam Safety & Wellbeing Manuals and Registers.

Blueberry Tartlets Strawberry Tartlets (using bought-in pastry shells) (using bought-in pastry shells)

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Wash and drain the blueberries. 1 Wash and trim the strawberries. Cut in half from top 10 each Sweet Pastry Case 2 Place approximately 25g of the custard into each pastry case. 10 each Sweet Pastry Case to bottom. (7.5cm) (7.5cm) Top this with approximately 25g of blueberries. 2 Place approximately 25g of the custard into each pastry case. GUIDE HOSPITALITY ELIOR THE 250g Custard 3 Place the apricot jam and water into a suitable pan and 250g Custard Top this with 4 halves of strawberry. (Ready to Serve) bring to a boil. Pass through a sieve then brush evenly over (Ready to Serve) 3 Place the apricot jam and water into a suitable pan and 250g Blueberries each tartlet. Serve on a suitable platter. 300g Strawberries bring to a boil. Pass through a sieve then brush evenly over 50ml Water 4 Adhere to all relevant hygiene and safety procedures in 50ml Water each tartlet. Serve on a suitable platter. 50g Apricot Jam Safety & Wellbeing Manuals and Registers. 50g Apricot Jam 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page AT 9 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Standard) Assorted Fruit Tartlets (using bought-in pastry shells)

2 each Strawberry Tartlets (using bought-in pastry shells) FRUIT TARTLETS (STANDARD) TARTLETS FRUIT 2 each Blueberry Tartlets CAKES HOMEMADE - TEA AFTERNOON (using bought-in pastry shells)

2 each Raspberry Tartlets (using bought-in pastry shells)

2 each Mango & Kiwi Tartlets (using bought-in pastry shells)

Method 1 Make up each fruit tartlet as per the recipes

on previous page (pg AT 9). GUIDE HOSPITALITY ELIOR THE 2 Display as per the photograph. 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page AT 10 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium) Kiwi & Raspberry Tartlets

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 180g Sweet Pastry* 2 Melt the Meadowland and lightly grease a mini 120g Crème tartlet tin. Chiboust* 3 Prepare the sweet pastry as per the sub recipe. 160g Kiwi 4 Roll out to a thickness of approximately 2mm and 60g Raspberries cut discs using a 6mm fluted cutter. Gently push 50g Apricot Gel into the greased tin. FRUIT TARTLETS (PREMIUM) TARTLETS FRUIT AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 20ml Water 5 Line each tartlet with cling film, fill with baking beans/ rice and wrap into small balls, place the 30g Meadowland tartlets in the oven. Professional Spread After 15 minutes remove the cling film balls and cook for a further 5 minutes (the pastry should be golden and the bottom cooked). Remove from the oven and allow to cool. 6 Peel the kiwi, cut in half lengthways then cut into slices Gently wash and drain the raspberries then cut each one in half. 7 Prepare the crème chiboust as per the sub recipe. Pipe 10g into each tartlet. 8 Place 3 slices of kiwi on top of the crème chiboust and top with a ½ raspberry.

9 Place the apricot jam and water into a suitable pan GUIDE HOSPITALITY ELIOR THE and bring to a boil. Pass through a sieve then brush evenly over each tartlet. Place on a suitable service dish. 10 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. * See sub recipes on pg AT 32 Page AT 11 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium) Mango & Blackberry Tartlets

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 180g Sweet Pastry* 2 Melt the Meadowland and lightly grease a mini 120g Crème tartlet tin. Chiboust** 3 Prepare the sweet pastry as per the sub recipe. 120g Mango 4 Roll out to a thickness of approximately 2mm and 100g Blackberries cut discs using a 6mm fluted cutter. Gently push 50g Apricot Gel into the greased tin. FRUIT TARTLETS (PREMIUM) TARTLETS FRUIT AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 20ml Water 5 Line each tartlet with cling film, fill with baking beans/ rice and wrap into small balls, place the 30g Meadowland tartlets in the oven. Professional Spread After 15 minutes remove the cling film balls and cook for a further 5 minutes (the pastry should be golden and the bottom cooked). Remove from the oven and allow to cool. 6 Peel the mango, chop into thin slices then cut out small discs using a small fluted cutter. Gently wash and drain the blackberries then cut each one in half. 7 Prepare the crème chiboust as per the sub recipe. Pipe 10g into each tartlet. 8 Place 1 disc of mango on top of the crème chiboust and top with ½ a blackberry.

9 Place the apricot jam and water into a suitable pan GUIDE HOSPITALITY ELIOR THE and bring to a boil. Pass through a sieve then brush evenly over each tartlet.

* See sub recipes on pg AT 32 Place on a suitable service dish. 10 Adhere to all relevant hygiene and safety Please refer to procedures in Safety & Wellbeing Manuals Planogram S and Registers. Page AT 12 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium) Strawberry & Blueberry Tartlets

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 180g Sweet Pastry* 2 Melt the Meadowland and lightly grease a mini 120g Crème tartlet tin. Chiboust** 3 Prepare the sweet pastry as per the sub recipe. 120g Strawberries 4 Roll out to a thickness of approximately 2mm and 60g Blueberries cut discs using a 6mm fluted cutter. Gently push 50g Apricot Gel into the greased tin. FRUIT TARTLETS (PREMIUM) TARTLETS FRUIT AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 20ml Water 5 Line each tartlet with cling film, fill with baking beans/ rice and wrap into small balls, place the 30g Meadowland tartlets in the oven. Professional Spread After 15 minutes remove the cling film balls and cook for a further 5 minutes (the pastry should be golden and the bottom cooked). Remove from the oven and allow to cool. 6 Gently wash and drain the strawberries and blueberries. Remove the stalk from the strawberry and cut into thin slices along the length. 7 Prepare the crème chiboust as per the sub recipe. Pipe 10g into each tartlet. 8 Place 3 slices of strawberry per tart on top of the crème chiboust and top with a blueberry.

9 Place the apricot jam and water into a suitable pan GUIDE HOSPITALITY ELIOR THE and bring to a boil. Pass through a sieve then brush evenly over each tartlet.

* See sub recipes on pg AT 32 Place on a suitable service dish. 10 Adhere to all relevant hygiene and safety Please refer to procedures in Safety & Wellbeing Manuals Planogram S and Registers. Page AT 13 Afternoon Tea

Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium) Assorted Mini Fruit Tartlets

4 each Mango & Blackberry Tartlets FRUIT TARTLETS (PREMIUM) TARTLETS FRUIT AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON

4 each Strawberry & Blueberry Tartlets

4 each Kiwi & Raspberry Tartlets

Method 1 Prepare the fruit tartlets as per the recipes on

the previous pages (pg AT 11 - AT 13). GUIDE HOSPITALITY ELIOR THE 2 Display on a suitable serving dish. 3 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Page AT 14 Afternoon Tea

Afternoon Tea Homemade Cakes - Cupcakes Chocolate Fudge Cupcakes

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 440g Self-Raising 2 Line a suitable tray with muffin cases. Flour 3 Sieve the self-raising flour with the first batch 30g Cocoa Powder of cocoa powder. 375g Caster Sugar 4 Mix together the sieved cocoa powder, caster sugar 12g Bicarbonate and bicarbonate of soda in a suitable bowl. of Soda Mix the eggs, milk, vegetable oil and golden syrup CUPCAKES 5 each Medium Eggs together then slowly stir into the flour mixture. CAKES HOMEMADE - TEA AFTERNOON 375ml Semi-Skimmed 5 Divide amongst the cake cases and place in the oven Milk for 15-20 minutes. (the sponge should spring back 150g Golden Syrup when lightly pressed). Remove from the oven and allow to cool. 375ml Vegetable Oil 6 To make the chocolate butter icing, sieve the icing 200g Salted Butter sugar and second batch of cocoa powder together. 400g Icing Sugar Beat the butter in a planetary mix until pale then add 50g Cocoa Powder the sieved icing sugar and cocoa powder. Beat for a 1 each Mars Bar further minute. Remove and place in a piping bag with a large star nozzle. 20g White Chocolate Note: this can be done by hand or with a hand mixer. 7 Grate the white chocolate. 8 Cut the Mars Bar into 12 even slices. 9 Pipe the buttercream on the cupcakes and finish with GUIDE HOSPITALITY ELIOR THE a slice of Mars Bar and grated white chocolate as per the photograph. Serve on a suitable dish. 10 Adhere to all relevant hygiene and safety procedures Please refer to in Safety & Wellbeing Manuals and Registers. Planogram R Page AT 15 Afternoon Tea

Afternoon Tea Homemade Cakes - Cupcakes Coffee Cupcakes

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 200g Meadowland 2 Line a suitable tray with muffin cases. Professional 3 Sieve the self-raising flour. Spread 4 Boil the water and stir in the coffee. 200g Caster Sugar 5 Place the Meadowland and the sugar in the planetary 4 each Medium Eggs mixer bowl with the paddle. Beat on high speed until 230g Self-Raising the mixture becomes pale and fluffy. CUPCAKES Flour CAKES HOMEMADE - TEA AFTERNOON Gradually mix in the eggs a little at a time. Tip - if the 15g Instant Coffee mixture starts to split add a spoonful of flour. Fold in 40ml Water the flour then stir in half of the coffee. 200g Salted Butter 6 Divide the mixture amongst the cake cases. 400g Icing Sugar 7 Place in the oven for 15-20 minutes. The cakes are 10g Dark Chocolate ready when you place a skewer in the centre which Coated Coffee comes out clean and they spring back when pressed Beans in the middle. 8 To make the coffee butter cream; beat the butter until pale and fluffy, add the icing sugar and beat again for a minute. Remove from the machine and stir in the remaining coffee to create a rippled effect (do not over mix). Place in a piping bag with a large plain nozzle then place in the fridge to cool down

before piping. GUIDE HOSPITALITY ELIOR THE Note: this can be done by hand or with a hand mixer. 9 Pipe the buttercream on top of the cupcakes, as per the photograph, and decorate with a coffee bean. Please refer to Serve on a suitable dish. Planograms 10 Adhere to all relevant hygiene and safety procedures R & S in Safety & Wellbeing Manuals and Registers. Page AT 16 Afternoon Tea

Afternoon Tea Homemade Cakes - Cupcakes Cucumber & Lime Cupcakes

Ingredient Method Servings 8 1 Pre-heat the oven to 150°C. 50g Meadowland 2 Line a suitable tray with muffin cases. Professional 3 Sieve the flour and baking powder together. Spread 4 Zest and juice the lemons and limes. Keep 150g Caster Sugar separate (you will only need the zest). 1 each Medium Eggs Wash, pick and finely chop the mint. 120g Plain Flour 5 Beat the Meadowland and sugar together CUPCAKES AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 7g Baking Powder until light and fluffy. Add the egg and mix 10g Fresh Mint in well. Fold in the zest of the lemon and 2 each Lime lime, sieved flour, baking powder and finely chopped mint. 1 each Lemon Stir in the milk and scoop into the 120ml Semi-Skimmed paper cases. Milk 6 Place in the oven for 15-20 minutes. The 100g Cucumber cakes are ready when you place a skewer 300g Icing Sugar in the centre which comes out clean. Once cooked, remove from the oven and allow to cool. 7 Purée the cucumber until fine, then pass through a fine sieve twice to produce a clear liquid. 8 Mix in with the icing sugar then evenly GUIDE HOSPITALITY ELIOR THE distribute amongst the cooled cakes and leave to set. Serve on a suitable dish. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page AT 17 Afternoon Tea

Afternoon Tea Homemade Cakes - Cupcakes Raspberry & Vanilla Cupcakes

Ingredient Method Servings 12 1 Pre-heat the oven to 150°C. 200g Meadowland 2 Line a suitable tray with muffin cases. Professional 3 Sieve the self-raising flour. Spread 4 Place the Meadowland and the sugar in the planetary 200g Caster Sugar mixer bowl with the paddle. Beat on high speed until 4 each Medium Eggs the mixture becomes pale and fluffy. 230g Self-Raising Gradually mix in the eggs and vanilla extract a little at CUPCAKES Flour a time. Tip - if the mixture starts to split add a spoonful CAKES HOMEMADE - TEA AFTERNOON 10g Vanilla Extract of flour. Fold in the flour. 200g Salted Butter 5 Divide the mixture amongst the cake cases. 400g Icing Sugar 6 Place in the oven for 15-20 minutes. The cakes are 30g Raspberry ready when you place a skewer in the centre which Paste comes out clean and they spring back when pressed in the middle. 7 To make the raspberry butter cream; beat the butter until pale and fluffy, add the icing sugar and beat again for a minute. Remove from the machine and stir in the raspberry paste to create a rippled effect (do not over mix). Place in a piping bag with a large star nozzle then place in the fridge to cool down before piping. Note: this can be done by hand or with a hand mixer.

8 Pipe the buttercream on top of the cupcakes, as per GUIDE HOSPITALITY ELIOR THE the photograph. Serve on a suitable dish. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Please refer to Planogram S Page AT 18 Afternoon Tea

Afternoon Tea Homemade Cakes - Macaroons Banana Macaroons

Ingredient Method Servings 15 1 Place the ground almonds and icing sugar (smaller amount) in the robot coupe. Blend 150g Ground until fine, then mix with ½ the egg white and the metallic powder to form a paste. Almonds 2 Leave the butter on the side to reach room temperature. 150g Icing Sugar 3 Place the remaining ½ of egg white in a clean mixing bowl. Attach the whisk and place 110g Liquid Egg on high speed until the egg white becomes stiff. Add the smaller amount of caster White sugar and whisk again. 2g Red Metallic Whilst the egg white is whisking, place the larger amount of caster sugar in a suitable MACAROONS Powder pan with the water. Place on the stove, bring to the boil and continue to boil until it CAKES HOMEMADE - TEA AFTERNOON 35g Caster Sugar reaches 121°C (soft ball) on a sugar thermometer or digital probe. 150g Caster Sugar Turn the whisked egg white down to a medium speed then, slowly and carefully, add the boiling sugar (pour down one side so the whisk doesn't spread it everywhere). 50ml Water Once all the sugar is whisked in, turn back up to full speed and whisk until cold. 80g Unsalted 4 When the egg white is whisked and cool (it should be stiff and glossy), add a spoonful Butter into the egg white and almond paste to loosen it up, then carefully fold the remaining 160g Icing Sugar whisked whites in. Place the mixture in a piping bag with a no. 11 (7mm) plain nozzle. 10g Banana Paste 5 Pre-heat the oven to 140°C. Line a tray with a silpat mat or parchment paper. Tip: pipe a little of the mix on all corners to secure it. Pipe 30 macaroons out approximately 5cm wide. Leave out (uncovered) for an hour to form a skin. Place in the oven for 8-12 minutes. The macaroon should have a slight gloss on top and the bottom has just started to rise. Remove and allow to cool. 6 Place the butter in the mixer with the paddle. Sieve the icing sugar over, add the

banana paste then beat until the mixture becomes light and fluffy. Remove and place GUIDE HOSPITALITY ELIOR THE in a piping bag. 7 Evenly distribute the flavoured butter icing amongst 15 of the macaroon shells. Ensure the mixture is piped in the centre of each, then sandwich with another shell. Place on a suitable serving dish. Please refer to 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals Planogram S and Registers. Page AT 19 Afternoon Tea

Afternoon Tea Homemade Cakes - Macaroons Raspberry Macaroons

Ingredient Method Servings 15 1 Place the ground almonds and icing sugar (smaller amount) in the robot coupe. Blend 150g Ground until fine, then mix with ½ the egg white and the metallic powder to form a paste. Almonds 2 Leave the butter on the side to reach room temperature. 150g Icing Sugar 3 Place the remaining ½ of egg white in a clean mixing bowl. Attach the whisk and place 110g Liquid Egg on high speed until the egg white becomes stiff. Add the smaller amount of caster White sugar and whisk again. 2g Gold Metallic Whilst the egg white is whisking, place the larger amount of caster sugar in a suitable MACAROONS Powder pan with the water. Place on the stove, bring to the boil and continue to boil until it CAKES HOMEMADE - TEA AFTERNOON 35g Caster Sugar reaches 121°C (soft ball) on a sugar thermometer or digital probe. 150g Caster Sugar Turn the whisked egg white down to a medium speed then, slowly and carefully, add the boiling sugar (pour down one side so the whisk doesn't spread it everywhere). 50ml Water Once all the sugar is whisked in, turn back up to full speed and whisk until cold. 80g Unsalted 4 When the egg white is whisked and cool (it should be stiff and glossy), add a spoonful Butter into the egg white and almond paste to loosen it up, then carefully fold the remaining 160g Icing Sugar whisked whites in. Place the mixture in a piping bag with a no. 11 (7mm) plain nozzle. 10g Raspberry 5 Pre-heat the oven to 140°C. Line a tray with a silpat mat or parchment paper. Tip: pipe Paste a little of the mix on all corners to secure it. Pipe 30 macaroons out approximately 5cm wide. Leave out (uncovered) for an hour to form a skin. Place in the oven for 8-12 minutes. The macaroon should have a slight gloss on top and the bottom has just started to rise. Remove and allow to cool. 6 Place the butter in the mixer with the paddle. Sieve the icing sugar over, add the

raspberry paste then beat until the mixture becomes light and fluffy. Remove and place GUIDE HOSPITALITY ELIOR THE in a piping bag. 7 Evenly distribute the flavoured butter icing amongst 15 of the macaroon shells. Ensure the mixture is piped in the centre of each, then sandwich with another shell. Place on a suitable serving dish. Please refer to 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals Planogram S and Registers. Page AT 20 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini Dark Chocolate & Coconut Éclairs

Ingredient Method Servings 20 1 Melt the butter in a suitable pan. Once melted, add the water 150g Plain Flour and bring to the boil with the sugar and salt. 5g Caster Sugar 2 Remove from the heat and beat the flour in vigorously. Return to 2g Salt the heat and vigorously beat the mixture until it starts to come away from the pan and turns glossy. Remove from the heat and 100g Salted Butter allow to cool. 250ml Water 3 Place the mixture in a planetary mixer and beat the eggs in one 4 each Medium Eggs MINI CLASSIC CAKES CLASSIC MINI at a time. Ensure that they are well incorporated. Note: this can CAKES HOMEMADE - TEA AFTERNOON 100g Dark be done by hand or with a hand mixer. Place the mixture in to a Chocolate piping bag with a no. 11(7mm) plain nozzle. 20g Desiccated 4 Pre-heat the oven to 190°C and line a baking tray with a silpat Coconut mat or parchment paper. Tip: pipe a little of the mix on all corners 250ml Double Cream to secure it. Pipe the choux mixture approximately 8cm long to form 20 éclairs. 5g Vanilla Extract Place in the oven for 12 minutes. Turn the oven down to 170°C 50g Icing Sugar and cook for a further 6-8 minutes. The eclairs should have doubled in volume, be dry and golden brown. Remove and allow to cool. 5 Place the cream, vanilla extract and icing sugar in a suitable bowl and whisk until firm peaks are achieved. Place in a piping bag. 6 Melt the chocolate.

7 Hold the éclair with the bottom facing you and, with one fluid GUIDE HOSPITALITY ELIOR THE motion, dip the top of the éclair from the front to the back in the melted chocolate then place down. Sprinkle with the desiccated coconut and allow to dry. 8 Cut the éclair along the length . Pipe the cream in and place on a suitable serving dish. Please refer to 9 Adhere to all relevant hygiene and safety procedures in Safety Planogram S & Wellbeing Manuals and Registers. Page AT 21 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini White Chocolate Choux Buns

Ingredient Method Servings 20 1 Melt the butter in a suitable pan. Once melted, add the water 150g Plain Flour and bring to the boil with the sugar and salt. 5g Caster Sugar 2 Remove from the heat and beat the flour in vigorously. Return to 2g Salt the heat and vigorously beat the mixture until it starts to come away from the pan and turns glossy. Remove from the heat and 100g Salted Butter allow to cool. 250ml Water 3 Place the mixture in a planetary mixer and beat the eggs in one 4 each Medium Eggs MINI CLASSIC CAKES CLASSIC MINI at a time. Ensure that they are well incorporated. Note: this can CAKES HOMEMADE - TEA AFTERNOON 150g White be done by hand or with a hand mixer. Place the mixture in to a Chocolate piping bag with a no. 11(7mm) plain nozzle. 50g Dark 4 Pre-heat the oven to 190°C and line a baking tray with a silpat Chocolate mat or parchment paper. Tip: pipe a little of the mix on all corners Couverture to secure it. Pipe the choux mixture into approximately 5cm 250ml Double Cream rounds form the 20 choux buns. 5g Vanilla Extract Place in the oven for 12 minutes. Turn the oven down to 170°C and cook for a further 6-8 minutes. The eclairs should have 50g Icing Sugar doubled in volume, be dry and golden brown. Remove, cut a small hole in the bottom and allow to cool. 5 Place the cream, vanilla extract and icing sugar in a suitable bowl and whisk until firm peaks are achieved. Place in a piping bag. 6 Melt the white chocolate. Finely grate the dark chocolate.

7 Pipe the cream in the hole at the bottom of the choux bun. GUIDE HOSPITALITY ELIOR THE Ensure that the whole bun is full. 8 Hold the choux bun with the bottom facing you and, with one fluid motion, dip the top of the choux bun into the melted white chocolate, then place down. Sprinkle with the grated dark chocolate. Allow to dry and place on a suitable serving dish. 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page AT 22 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini Madeleines Mini Lemon Drizzle Cakes

Ingredient Method Ingredient Method Servings 20 Servings 24 1 Melt the butter in a suitable pan. Sieve the flour and mix with 1 Soften the butter. Beat the eggs. Spray the flexi moulds 100g Plain Flour the sugar in a suitable bowl. Separate the eggs. 200g Caster Sugar with the vegetable oil spray. Zest and juice the lemons then 100g Caster Sugar 2 Pre-heat the oven to 160°C. 200g Salted Butter keep separate. 100g Salted Butter 3 Mix the butter, ½ the honey, egg yolk and vanilla extract 3 each Medium Eggs 2 Pre-heat the oven to 175°C. 3 each Medium Eggs together. Mix this into the butter and sugar. Whisk the egg white 200g Self-Raising 3 Cream the softened butter with the larger quantity of caster until stiff then fold in to the mixture. sugar until light and fluffy. Add the beaten eggs bit by bit. Gently 30g Clear Honey Flour 4 Pipe into the moulds and place into the oven. Bake for 8-12 fold in the flour and ½ the lemon zest. 5g Vanilla Extract 2ml Vegetable MINI CLASSIC CAKES CLASSIC MINI minutes; the mixture should spring back when lightly touched. Oil Spray 4 Divide the mix equally between the moulds. Place in the oven CAKES HOMEMADE - TEA AFTERNOON 1 each Orange Remove from the oven and allow to cool. for about 15 minutes or until well risen and golden brown. 2 each Lemons 30g Icing Sugar 5 Zest and juice the orange. Place in a pan with the remaining Remove from the oven and allow to cool on a cooling rack. 100g Caster Sugar honey and bring to the boil. 5 Take the smaller quantity of caster sugar and add enough of the 6 Place the cooked madeleines in a bowl and toss with the honey lemon juice to form a smooth lemon icing. and orange mix. Place the madeleines on a suitable serving dish 6 Spoon the lemon icing evenly over each sponges. Garnish each and dust with icing sugar. with the remaining lemon zest. Display and serve as required. 7 Adhere to all relevant hygiene and safety procedures in Safety 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 23 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini Carrot Cakes

Ingredient Method Servings 24 1 Peel and grate the carrots. 115g Carrots 2 Sieve together the flour, baking powder, 125ml Vegetable Oil bicarbonate of soda, ground cinnamon and 2 each Medium Eggs nutmeg. Spray the rectangular flexi moulds with the vegetable oil spray. 200g Caster Sugar 3 Pre-heat the oven to 160°C. 3ml Vanilla Essence 4 Mix the vegetable oil, grated carrots, eggs, MINI CLASSIC CAKES CLASSIC MINI vanilla essence and sugar together until well CAKES HOMEMADE - TEA AFTERNOON 150g Plain Flour combined in a mixing bowl. Gently fold in the 3g Baking sieved flour mixture. Powder 5 Divide the mix equally between the moulds. 1g Bicarbonate Place in the oven for about 15 minutes or until of Soda well risen and golden brown. Remove from 2g Ground the oven and allow to cool on a cooling rack. Cinnamon 6 Make up the orange frosting as per the 1g Ground sub recipe. Nutmeg 7 Split each cooled carrot cake in ½ horizontally 2ml Vegetable Oil and pipe the frosting evenly onto the base of Spray each one. Keep about a ¼ of the frosting to 24 servings Orange garnish each cake. Place the other half of each Frosting* cake on top of each one.

1 each Orange 8 Pipe a rosette of the remaining frosting on top GUIDE HOSPITALITY ELIOR THE of each carrot cake. Grate over some orange zest (see photograph). Display and serve as required. * See sub recipe on pg AT 33 9 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals Please refer to and Registers. Planogram S Page AT 24 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini Chocolate Gateaux

Ingredient Method Servings 24 1 Soften the butter. 250g Caster Sugar Beat the eggs. 250g Salted Butter 2 Sift the flour and cocoa powder together. Spray 2 each Medium the flexi moulds with the vegetable oil spray. Eggs 3 Pre-heat the oven to 175°C. 105g Self-Raising 4 Cream the softened butter with the caster sugar Flour and vanilla essence until light and fluffy. Add the MINI CLASSIC CAKES CLASSIC MINI 20g Cocoa beaten eggs bit by bit. Gently fold in the sifted CAKES HOMEMADE - TEA AFTERNOON 3ml Vanilla flour and cocoa powder. Essence 5 Divide the mix evenly between the moulds. Place 2ml Vegetable Oil in the oven for about 15 minutes. Remove from Spray the oven and allow to cool on a cooling rack. 24 servings Chocolate 6 Make up the chocolate buttercream and Buttercream* chocolate glaze as per the sub recipes. 24 servings Chocolate 7 Cut the cooled chocolate sponges in half Glaze** horizontally. Pipe the chocolate buttercream evenly onto the base of each one. Keep about 50g White a ¼ of the buttercream to garnish each cake. Chocolate Sandwich the 2 halves back together. Callets 8 Spoon over the chocolate glaze to coat the top of each gateaux . Pipe a decorative swirl of the

remaining buttercream on top of each cake GUIDE HOSPITALITY ELIOR THE (see photograph). Finally, garnish with a white chocolate callet. * See sub recipe on pg AT 33 Display and serve as required. ** See sub recipe on pg AT 32 9 Adhere to all relevant hygiene and safety Please refer to procedures in Safety & Wellbeing Manuals Planogram S and Registers. Page AT 25 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Classic Cakes Mini Victoria Sandwich

Ingredient Method Servings 24 1 Soften the butter. Beat the eggs. 250g Caster Sugar 2 Spray the flexi moulds with the vegetable 250g Salted Butter oil spray. 4 each Medium Eggs 3 Pre-heat the oven to 175°C. 3ml Vanilla 4 Zest and juice the lemons then keep separate. Essence 5 Cream the softened butter with the caster sugar 250g Self-Raising until light and fluffy. Add the beaten eggs bit by MINI CLASSIC CAKES CLASSIC MINI Flour bit. Gently fold in the flour and vanilla essence. CAKES HOMEMADE - TEA AFTERNOON 2ml Vegetable 6 Divide the mix evenly between the moulds. Place Oil Spray in the oven for about 15 minutes or until well 50g Strawberry risen and golden brown. Remove from the oven Jam and allow to cool on a cooling rack. 24 servings Plain 7 Make up the buttercream as per the sub recipe. Buttercream* 8 Once cooled, split each cake in half horizontally. 2g Icing Sugar Spoon approximately 2g of strawberry jam onto the base of each cake and pipe the buttercream on top of the jam. Place the other half of the cake on top and dust with icing sugar. 9 Heat a metal fork in an open gas flame until very hot and then mark a grid pattern on top of each cake through the icing sugar (see photograph).

Display and serve as required. GUIDE HOSPITALITY ELIOR THE 10 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

* See sub recipe on pg AT 33 Page AT 26 Afternoon Tea

Afternoon Tea Homemade Cakes - Mini Muffins Mini Blueberry Mini Lemon Mini Raspberry Muffin & Poppy Seed Muffin & White Chocolate Muffin

Ingredient Ingredient Ingredient Servings 24 Servings 24 Servings 24 1kg Plain Muffin Mix (MacPhie) 1kg Plain Muffin Mix (MacPhie) 1kg Plain Muffin Mix (MacPhie) 400ml Water 400ml Water 400ml Water 250g Blueberries 200ml Vegetable Oil 130g Raspberries 200ml Vegetable Oil 2 each Lemons 70g White Chocolate Callets MINI MUFFINS MINI 30g Plain Flour 70g Lemon Curd 200ml Vegetable Oil CAKES HOMEMADE - TEA AFTERNOON 5g Poppy Seeds 30g Plain Flour 30g Plain Flour

Method Method Method 1 Pre-heat the oven to 180°C. 1 Pre-heat the oven to 180°C. 1 Pre-heat the oven to 180°C. 2 Lightly grease the mini muffin moulds then dust with 2 Lightly grease the mini muffin moulds then dust with 2 Lightly grease the mini muffin moulds then dust with the the flour. the flour. Zest and juice the lemon. flour. Lightly smash the raspberries. 3 Place the muffin mix, hot water and vegetable oil into a 3 Place the muffin mix, hot water and vegetable oil into a mixer 3 Place the muffin mix, hot water and vegetable oil into a mixer bowl and, using the beater attachment, mix for 1 bowl and, using the beater attachment, mix for 1 minute mixer bowl and, using the beater attachment, mix for 1 minute on slow speed. Stop the mixer and scrape down on slow speed. Stop the mixer and scrape down bowl then minute on slow speed. Stop the mixer and scrape down bowl then continue beating at medium speed for a further continue beating at medium speed for a further 6 minutes. bowl then continue beating at medium speed for a further 6 minutes. 4 Gently fold in the lemon juice, zest and poppy seeds. Divide 6 minutes.

4 Gently fold in the blueberries. Divide equally between the ½ the muffin mixture amongst the moulds, place lemon 4 Gently fold in the raspberries and white chocolate callets. GUIDE HOSPITALITY ELIOR THE muffin moulds. curd in the centre of each and top up with the remaining ½ Divide equally between the muffin moulds. 5 Bake for 18-20 minutes or firm to the touch. of the mixture. 5 Bake for 18-20 minutes or firm to the touch. Cool slightly before serving. 5 Bake for 18-20 minutes or firm to the touch. Cool slightly before serving. 6 Adhere to all relevant hygiene and safety procedures in Cool slightly before serving. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. 6 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. Page AT 27 Afternoon Tea

Afternoon Tea Homemade Cakes - Scones Plain Scones Sultana Scones

Ingredient Method Ingredient Method Servings 24 Servings 24 1 Sieve the flour and baking powder together. 1 Sieve the flour and baking powder together. 500g Plain Flour 2 Rub the butter into the flour until it resembles breadcrumbs. 500g Plain Flour 2 Rub the butter into the flour until it resembles breadcrumbs. Mix 40g Baking Powder Mix in the caster sugar and bring together with the milk. Knead 40g Baking Powder in the caster sugar and sultanas then bring together with the 125g Caster Sugar gently until it forms soft smooth dough (take care not to over 125g Salted Butter milk. Knead gently until it forms soft smooth dough (take care work the mix). not to over work the mix). 125g Salted Butter 125g Caster Sugar 3 Wrap in cling film and rest in the fridge for approximately 1 hour. 3 Wrap in cling film and rest in the fridge for approximately 1 hour. 300ml Semi-Skimmed 100g Sultanas 4 Roll on a lightly floured surface to a thickness of about 2cm. 4 Roll on a lightly floured surface to a thickness of about 2cm. Milk 300ml Semi-Skimmed SCONES Using a 5cm cutter, cut in to scones and place onto a suitable Using a 5cm cutter, cut in to scones and place onto a suitable CAKES HOMEMADE - TEA AFTERNOON 1 each Medium Eggs Milk baking sheet, lined with baking parchment. baking sheet, lined with baking parchment. 1 each Medium Eggs 5 Beat the egg with a little water to form an egg wash and 5 Beat the egg with a little water to form an egg wash and brush evenly over the scones. Bake in an oven set at 170°C for brush evenly over the scones. Bake in an oven set at 170°C for approximately 15 minutes or until well risen and golden brown. approximately 15 minutes or until well risen and golden brown. 6 Remove from the oven and cool on a cooling rack. Display and 6 Remove from the oven and cool on a cooling rack. Display and use as required in main recipe. use as required in main recipe. 7 Adhere to all relevant hygiene and safety procedures in Safety 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Please refer to Planogram R Page AT 28 Afternoon Tea

Afternoon Tea Homemade Cakes - Scones Cheese Scones

Ingredient Method Servings 24 1 Sieve the flour and baking powder together. 500g Plain Flour 2 Rub the butter into the flour until it 40g Baking Powder resembles breadcrumbs.. Mix in ½ the 125g Salted Butter grated Cheddar then bring together with the milk. Knead gently until it forms soft 125g Grated Mature smooth dough (take care not to over work Cheddar Cheese the mix). 300ml Semi-Skimmed Milk SCONES 3 Wrap in cling film and rest in the fridge for CAKES HOMEMADE - TEA AFTERNOON 1 each Medium Eggs approximately 1 hour. 4 Roll on a lightly floured surface to a thickness of about 2cm. Using a 5cm cutter, cut in to scones and place onto a suitable baking sheet, lined with baking parchment. 5 Beat the egg with a little water to form an egg wash and brush evenly over the scones. Divide the remaining grated Cheddar evenly over the top of each scone. Bake in an oven set at 170°C for approximately 15 minutes or until well risen and golden brown. 6 Remove from the oven and cool on a cooling rack. Display and use as required in main recipe. 7 Adhere to all relevant hygiene and safety GUIDE HOSPITALITY ELIOR THE procedures in Safety & Wellbeing Manuals and Registers.

Page AT 29 Afternoon Tea

Afternoon Tea Homemade Cakes - Loaf Cakes Apricot & Cranberry Loaf Coconut & Cinnamon Loaf

Ingredient Method Ingredient Method Servings 14 Servings 14 1 Pre-heat the oven to 160°C. 1 Pre-heat the oven to 160°C. 250g Salted Butter 2 Line a 12" loaf tin with baking parchment. 250g Salted Butter 2 Line a 12" loaf tin with baking parchment. 250g Caster Sugar Roughly chop the dried apricots. 250g Caster Sugar Sieve the flour with the ground cinnamon. 5ml Vanilla Essence 3 Cream the butter and sugar together. Gradually add the 5ml Vanilla Essence 3 Cream the butter and sugar together. Gradually add the 4 each Medium Eggs eggs 1 by 1 then fold in the vanilla essence and flour, 4 each Medium Eggs eggs 1 by 1 then fold in the vanilla essence and sifted flour 250g Self-Raising Flour followed by the apricots and cranberries. 250g Self-Raising Flour mixture, followed by the desiccated coconut. 100g Dried Apricots 4 Pour into the pre-lined loaf tin and smooth over the top and 10g Ground Cinnamon 4 Pour into the pre-lined loaf tin and smooth over the top and LOAF CAKES LOAF bake for approximately 1 hour or until the cake is well risen bake for approximately 1 hour or until the cake is well risen CAKES HOMEMADE - TEA AFTERNOON 100g Dried Cranberries 75g Desiccated and golden brown. Cool on a cooling rack. and golden brown. 50ml Tap Water Coconut 5 Make an apricot glaze with the water and apricot jam. 5 Cool on a cooling rack and cut into 14 even slices. 100g Apricot Jam Brush this evenly over the top of the loaf cake. Display and serve as required. 6 Cut into 14 even slices. Display and serve as required. 6 Adhere to all relevant hygiene and safety procedures in 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 30 Afternoon Tea

Afternoon Tea Homemade Cakes - Loaf Cakes Date & Pecan Loaf Lemon & Poppy Seed Loaf

Ingredient Method Ingredient Method Servings 14 Servings 14 1 Place the chopped dates into a pan with the water and bring to 1 Pre-heat the oven to 160°C. 200g Salted Butter a simmer. Cook for approximately 2-3 minutes. Remove from the 250g Salted Butter 2 Line a 12" loaf tin with baking parchment. heat, stir in the bicarbonate of soda and leave to cool. 200g Caster Sugar 250g Caster Sugar Zest and juice the lemons. 2 Pre-heat the oven to 160°C. 5ml Vanilla Essence 5ml Vanilla Essence 3 Cream the butter and sugar together. Gradually add the eggs 3 each Medium Eggs 3 Line a 12" loaf tin with baking parchment. Chop the pecans. 4 each Medium Eggs 1 by 1 then fold in the vanilla essence and flour, followed by the 200g Self-Raising 4 Cream the butter and sugar together. Gradually add the eggs 250g Self-Raising poppy seeds, lemon juice and zest. Flour 1 by 1 then fold in the cooled date mixture and vanilla essence, Flour 4 Pour into the pre-lined loaf tin and smooth over the top. LOAF CAKES LOAF followed by the flour and ¾ of the chopped pecans. CAKES HOMEMADE - TEA AFTERNOON 75g Pecans 2 each Lemons Bake for approximately 1 hour or until the cake is well risen 5 Pour into the pre-lined loaf tin and smooth over the top. Sprinkle and golden brown. 100g Dates 10g Poppy Seeds over the remaining chopped pecans and bake for approximately (chopped) 5 Cool on a cooling rack then cut into 14 even slices. 1 hour or until the cake is well risen and golden brown. 2g Bicarbonate Display and serve as required. 6 Cool on a cooling rack then cut into 14 even slices. of Soda 6 Adhere to all relevant hygiene and safety procedures in Safety Display and serve as required. 100ml Water & Wellbeing Manuals and Registers. 7 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 31 Afternoon Tea

Afternoon Tea Homemade Cakes - Sub Recipes Sweet Pastry Crème Chiboust Chocolate Glaze

Ingredient Ingredient Ingredient Makes 1kg Makes 1kg Servings 24 500g Plain Flour 250ml Semi -Skimmed Milk 25g Golden Syrup 250g Meadowland Professional Spread 150ml Double Cream 25g Dark Chocolate 250g Caster Sugar 80g Caster Sugar 25ml Double Cream 2 each Medium Eggs 1 each Vanilla Pods 4 each Medium Eggs 40g Cornflour SUB RECIPES SUB AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON 500ml Double Cream

Method Method Method 1 Sieve the flour and place into a suitable bowl. 1 Place the milk, double cream (smaller amount) and vanilla 1 Place the golden syrup and cream into a suitable pan, heat Cut the Meadowland into smaller cubes, add to the flour pod in a suitable pan and bring to the boil. whilst gently stirring well. and gently rub until a fine sand-like texture is produced. Add 2 Separate ½ of the eggs. You will need the yolks. 1 Remove from the heat and add the dark chocolate callets. the sugar and mix in (this can also be done on a planetary 3 In a suitable bowl, place the remaining eggs, sugar, egg yolks Stir well until the chocolate has melted and the mixture mixer with the paddle). and cornflour then whisk until the mixture starts to thicken forms a shiny glaze. 2 Add the eggs and mix until the dough is formed. Remove and go lighter in colour. 3 Use as directed in main recipe. from the bowl, wrap in cling film and leave to rest in the 4 Pour the hot milk over the egg mixture, whisking all the time 4 Adhere to all relevant hygiene and safety procedures in fridge for at least an hour. then place back in the pan. Return the pan to the stove and Safety & Wellbeing Manuals and Registers. 3 Use as directed in main recipe. stir over a low heat until the mixture thickens and a core 4 Adhere to all relevant hygiene and safety procedures in temperature of 75°C is achieved (stir continuously; do not THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE Safety & Wellbeing Manuals and Registers. leave or the mixture will split). 5 Remove and chill rapidly. 6 Whisk the larger amount of double cream until soft peaks are formed, then gently fold into the cooled pastry cream. 7 Use as directed in main recipe. 8 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Page AT 32 Afternoon Tea

Afternoon Tea Homemade Cakes - Sub Recipes Orange Frosting Plain Buttercream Chocolate Buttercream

Ingredient Ingredient Ingredient Servings 24 Servings 24 Servings 24 50g Salted Butter 75g Salted Butter 75g Salted Butter 100g Icing Sugar 150g Icing Sugar 150g Icing Sugar 1 each Orange 20g Cadbury Cocoa 100g Cream Cheese 5ml Water SUB RECIPES SUB AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON Method Method Method 1 Zest and juice the orange. 1 Soften the butter. 1 Soften the butter. 2 Soften the butter then beat with the icing sugar, orange 2 Place the butter and icing sugar into a mixing bowl and beat 2 Place all the ingredients into a mixing bowl and beat well zest and approximately ¼ of the orange juice until light well until light and fluffy. until light and fluffy. and fluffy. 3 Use as directed in main recipe. 3 Use as directed in main recipe. 3 Fold in the cream cheese until well combined. 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures in 4 Use as directed in main recipe. Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 33 Afternoon Tea

Afternoon Tea Homemade Cakes - Sub Recipes Butter, Jam & Clotted Cream Butter, Jam & Clotted Cream (Standard) (Premium)

Ingredient Ingredient Servings 10 Servings 10 120g Salted Butter 150g Unsalted Brick Butter 200g Strawberry Jam 250g Clotted Cream 200g Clotted Cream 10 each Individual Strawberry Jam Glass Jars SUB RECIPES SUB AFTERNOON TEA - HOMEMADE CAKES HOMEMADE - TEA AFTERNOON Method Method 1 Place the butter, jam and clotted cream into suitable 1 Using an apple corer or similar, cut the butter into logs (use serving bowls. any butter trimmings for cooking). Place the butter onto a 2 Serve with scones as directed on your afternoon tea set-up. suitable serving dish. 3 Adhere to all relevant hygiene and safety procedures in 2 Place the clotted cream into a suitable serving bowl. Safety & Wellbeing Manuals and Registers. 3 Place the clotted cream, butter and individual jam jars onto a suitable serving platter. 4 Serve with scones as directed on your afternoon tea set-up. 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 34 Afternoon Tea Afternoon Tea

Sandwiches - Finger Sandwiches (Premium) Chicken & Bacon Egg Mayonnaise & Chive Ham and Onion Chutney

Ingredient Method Ingredient Method Ingredient Method Servings 5 Servings 5 Servings 5 1 Make the chicken mayonnaise 1 Make the egg mayonnaise as 1 Spread one slice of the bread 2 slices Brown Tin as per batch recipe. 2 slices Beetroot per sub recipe. 2 slices Basil Tin with onion chutney and top Lateral 2 Spread one slice of the bread Tin Lateral 2 Finely chop, wash and drain Lateral with the Ham. Sliced Loaf with chicken mayonnaise and Sliced Loaf the chives. Sliced Loaf Spread the top slice with 150g Chicken top with bacon. Top with the 200g Egg 3 Spread one slice of the bread 150g Gammon Ham mayonnaise and place on top. Mayonnaise* other slice of bread. Mayonnaise* with the egg mayonnaise and (sliced) 2 Remove crusts and cut into 50g Cooked 3 Remove crusts and cut into 30g Chives top with chopped chives. Top 50g Caramelised 5 equal fingers.

Streaky Bacon 5 equal fingers. with the other slice of bread. Onion Relish Display and serve as required. SANDWICHES - TEA AFTERNOON (PREMIUM) SANDWICHES FINGER Display and serve as required. 4 Remove crusts and cut into 25ml Hellmann's 3 Adhere to all relevant hygiene 4 Adhere to all relevant hygiene 5 equal fingers. Light and safety procedures in and safety procedures in Display and serve as required. Mayonnaise Safety & Wellbeing Manuals * See sub recipe * See sub recipe on pg AT 43 Safety & Wellbeing Manuals on pg AT 43 5 Adhere to all relevant hygiene and Registers. and Registers. and safety procedures in Please refer to Please refer to Safety & Wellbeing Manuals Please refer to Planogram S Planogram S and Registers. Planogram S THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 35 Afternoon Tea Afternoon Tea Sandwiches - Finger Sandwiches (Premium) Smoked Salmon & Cream Cheese Tuna Mayonnaise & Cucumber Savoury Cheese

Ingredient Method Ingredient Method Ingredient Method Servings 5 Servings 5 Servings 5 1 Zest the lemon. 1 Make the tuna mayonnaise as per 1 Make the cheese savoury as 2 slices Brown Tin 2 Spread one slice of the bread 2 slices Brown Tin the sub recipe. 2 slices Beetroot Tin per the sub recipe. Lateral with cream cheese then top Lateral 2 Wash and slice the cucumber Lateral Sliced 2 Spread one slice of the bread Sliced Loaf with the smoked salmon, Sliced Loaf evenly lengthways to the same Loaf with cheese savoury and top 115g Cream Cheese pepper and lemon zest. Top 220g Tuna length as the bread (use a 150g Cheese with the other slice of bread. 100g Smoked with the other slice of bread. Mayonnaise* mandolin if available). Savoury* 3 Remove crusts and cut into Salmon 3 Remove crusts and cut into 55g Cucumber 3 Spread one slice of the bread with 5 equal fingers.

1 each Lemon 5 equal fingers. 50g Hellmann's the tuna mayonnaise and top with Display and serve as required. TEA AFTERNOON (PREMIUM) SANDWICHES FINGER cucumber slices. Spread the top 1g Cracked Black Display and serve as required. Light 4 Adhere to all relevant hygiene slice with the mayonnaise and Pepper 4 Adhere to all relevant hygiene Mayonnaise and safety procedures in place on top. and safety procedures in Safety & Wellbeing Manuals Safety & Wellbeing Manuals 4 Remove crusts and cut into and Registers. 5 equal fingers. and Registers. * See sub recipe on pg AT 43 Display and serve as required. 5 Adhere to all relevant hygiene Please refer to Please refer to and safety procedures in Safety & Planogram S Planogram S Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 36 Afternoon Tea Afternoon Tea

Sandwiches - Wraps Chicken & Bacon Wrap Egg Mayonnaise & Cress Wrap

Ingredient Method Ingredient Method Servings 2 Servings 2 1 Defrost Wraps overnight in the fridge. 1 Defrost Wraps overnight in the fridge. 1 each 12" Flour 2 Make the chicken mayonnaise as per the sub recipe. 1 each 12" Flour 2 Make the egg mayonnaise as per the sub recipe. Tortilla Wraps Tortilla Wraps 3 Wash, shred and spin dry the cos lettuce. Wash and drain 3 Wash, shred and spin dry the cos lettuce. Wash and drain 25g Cos Lettuce the red amaranth. 25g Cos Lettuce the mustard cress and micro chives. 100g Chicken 4 Place the lettuce on the wrap, top with chicken 100g Egg Mayonnaise* 4 Place the lettuce on the wrap, top with egg mayonnaise Mayonnaise* mayonnaise and then the crispy bacon. Fold over the two 60g Mustard Cress and then the mustard cress. Fold over the two sides and 20g Cooked sides and then roll into a tight wrap. Cut at an angle and 1g Micro Garlic Chives then roll into a tight wrap. Cut at an angle and secure each Streaky Bacon secure each half with a wooden skewer. Garnish with the half with a skewer. Garnish with the micro chives. SANDWICHES - TEA AFTERNOON WRAPS 5g Red Amaranth red amaranth. Note: these wraps can be enhanced by purchasing different Micro Herb Note: these wraps can be enhanced by purchasing different colour and flavour wraps! colour and flavour wraps! 5 Adhere to all relevant hygiene and safety procedures in 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg AT 43 * See sub recipe on pg AT 43 Page AT 37 Afternoon Tea Afternoon Tea

Sandwiches - Wraps Ham & Onion Chutney Wrap Smoked Salmon & Cream Cheese Wrap

Ingredient Method Ingredient Method Servings 2 Servings 2 1 Defrost the wraps overnight in the fridge. 1 Defrost the wraps overnight in the fridge. 1 each 12" Flour 2 Wash, shred and spin dry the lettuce. 1 each 12" Flour 2 Wash, shred and spin dry the lettuce. Wash and finely chop Tortilla Wraps Tortilla Wraps 3 Place lettuce on the wrap, top with the sliced ham and the chives. Zest the lemon then thinly slice. 25g Cos Lettuce the onion chutney. Fold over the two sides and then roll 25g Cos Lettuce 3 Place lettuce on the wrap, top with cream cheese then 100g Gammon Ham into a tight wrap. Cut at an angle and secure each half with 50g Smoked Salmon salmon and season with the lemon zest. Fold over the (sliced) a skewer. 75g Cream Cheese two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer. Garnish with a slice of 20g Caramelised Note: these wraps can be enhanced by purchasing different ¼ each Lemon Onion Relish colour and flavour wraps! lemon and chopped chives. SANDWICHES - TEA AFTERNOON WRAPS 2g Chives 4 Adhere to all relevant hygiene and safety procedures in Note: these wraps can be enhanced by purchasing different Safety & Wellbeing Manuals and Registers. colour and flavour wraps! 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page AT 38 Afternoon Tea Afternoon Tea

Sandwiches - Wraps Tuna Mayonnaise & Cucumber Wrap Savoury Cheese Wrap

Ingredient Method Ingredient Method Servings 2 Servings 2 1 Defrost wraps overnight in the fridge. 1 Defrost Wraps overnight in the fridge. 1 each 12" Flour 2 Make the tuna mayonnaise as per the sub recipe. 1 each 12" Flour 2 Make the savoury cheese as per the sub recipe. Tortilla Wraps Tortilla Wraps 3 Wash, shred and spin dry the lettuce. Wash and drain the 3 Wash, shred and spin dry the lettuce. Wash and finely chop 25g Cos Lettuce coriander cress. Wash the cucumber and julienne into 25g Cos Lettuce the chives. 100g Tuna Mayonnaise* approximately 10cm lengths (use a mandolin if available). 100g Cheese Savoury* 4 Place the lettuce on the wrap and top with the cheese 75g Cucumber 4 Place the lettuce on the wrap, top with tuna mayonnaise 20g Chives savoury. Fold over the two sides and then roll into a tight 2g Coriander Micro and then the cucumber. Fold over the two sides and then wrap. Cut at an angle and secure each half with a skewer. Cress roll into a tight wrap. Cut at an angle and secure each half Garnish with the chopped chives. SANDWICHES - TEA AFTERNOON WRAPS with a skewer. Garnish with the micro coriander cress. Note: these wraps can be enhanced by purchasing different Note: these wraps can be enhanced by purchasing different colour and flavour wraps! colour and flavour wraps! 5 Adhere to all relevant hygiene and safety procedures in 5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Safety & Wellbeing Manuals and Registers. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg AT 43 * See sub recipe on pg AT 43 Page AT 39 Afternoon Tea Afternoon Tea

Sandwiches - Mini Baps Chicken, Bacon & Tomato Mini Bap Ham & Onion Chutney Mini Bap

Ingredient Method Ingredient Method Servings 1 Servings 1 1 Make the chicken mayonnaise as per the sub recipe. 1 Cut the bap two-thirds through, to leave it hinged. 1 each Plain Burger Bap (2") 2 Cut the bap two-thirds through, to leave it hinged. 1 each Plain Burger Bap (2") 2 Spread the onion chutney onto the base of the bap. 25g Chicken 3 Place chicken mayonnaise in the bun. 20g Sliced Top with the gammon ham and secure with a Mayonnaise* Gammon Ham Top with the bacon, followed by the tomato and wooden skewer. 4g Cooked secure with a wooden skewer. 10g Caramelised Display and serve as required. Streaky Bacon Onion Relish Display and serve as required. 3 Adhere to all relevant hygiene and safety procedures 5g Semi-Dried 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers. Sicilian Tomatoes SANDWICHES - TEA AFTERNOON BAPS MINI in Safety & Wellbeing Manuals and Registers.

Please refer to Planogram S THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg AT 43 Page AT 40 Afternoon Tea Afternoon Tea

Sandwiches - Mini Baps Egg Mayonnaise & Chive Mini Sesame Bap Savoury Cheese Sesame Mini Bap

Ingredient Method Ingredient Method Servings 1 Servings 1 1 Make the egg mayonnaise as per the sub recipe. 1 Make the cheese savoury mix as per the sub recipe. 1 each Sesame Burger Bap Wash, drain and finely chop the chives. 1 each Sesame Burger Bap Wash and drain the micro chives. (2") (2") 2 Cut the bap two-thirds through, to leave it hinged. 2 Cut the bap two-thirds through, to leave it hinged. 25g Egg Mayonnaise* 25g Cheese Savoury* 3 Pipe 25g of egg mayonnaise mix into each bap then dip 3 Place approximately 25g of the cheese savoury mix 2g Chives into the chopped chives (see photograph). ½g Micro Garlic Chives into each bap and garnish with the micro chives. Display and serve as required. Display and serve as required. 4 Adhere to all relevant hygiene and safety procedures in 4 Adhere to all relevant hygiene and safety procedures AFTERNOON TEA - SANDWICHES - TEA AFTERNOON BAPS MINI Safety & Wellbeing Manuals and Registers. in Safety & Wellbeing Manuals and Registers.

Please refer to Please refer to Planogram S Planogram S THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg AT 43 * See sub recipe on pg AT 43 Page AT 41 Afternoon Tea Afternoon Tea

Sandwiches - Bridge Rolls Smoked Salmon & Cream Cheese Bridge Roll Tuna Mayonnaise & Cucumber Mini Bridge Roll

Ingredient Method Ingredient Method Servings 10 Servings 10 1 Cut the rolls along the top as you would for a hotdog. 1 Cut the rolls along the top as you would for a hotdog. 10 each Mini Hotdog Buns 2 Fill the rolls with the smoked salmon (approximately 1 each Mini Hotdog Buns 2 Make the tuna mayonnaise as per the sub recipe. 200g Smoked Salmon 20g per roll). 25g Tuna Mayonnaise* Wash the cucumber and julienne into 1.5cm lengths 200g Cream Cheese Pipe the cream cheese neatly along the top and grate 5g Cucumber (use a mandolin if available). 1 each Lemon over the lemon zest using a micro plane. 3 Fill the bun with the tuna mayonnaise and top with 1g Cracked Black Finally, sprinkle over the black pepper. the cucumber. Pepper 3 Adhere to all relevant hygiene and safety procedures Display and serve as required. AFTERNOON TEA - SANDWICHES - TEA AFTERNOON ROLLS BRIDGE in Safety & Wellbeing Manuals and Registers. 4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Please refer to Please refer to Planogram S Planogram S THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

* See sub recipe on pg AT 43 Page AT 42 Afternoon Tea Afternoon Tea

Sandwiches - Sub Recipes Chicken Mayonnaise Egg Mayonnaise

Ingredient Method Ingredient Method Servings 17 Servings 25 1 Chop the chicken strips into approximately ½cm cubes 1 Drain the boiled eggs, grate with a box grate and mix 1kg Cooked and mix with the mayonnaise. 48 each Free Range Hard with the mayonnaise. Chicken Meat Place into a suitable container and store in the fridge Boiled Eggs Place into a suitable container and store in the fridge 300g Hellmann's Light until needed. 1kg Hellmann's Light until needed. Mayonnaise 2 This mix will make 17 sandwiches as per the Chef's Mayonnaise 2 This mix will make 25 sandwiches or baguettes as per Forum Manual (75g portions). the Chef's Forum Manual. 3 Adhere to all relevant hygiene and safety procedures 3 Adhere to all relevant hygiene and safety procedures

in Safety & Wellbeing Manuals and Registers. in Safety & Wellbeing Manuals and Registers. SANDWICHES - TEA AFTERNOON RECIPES SUB

Tuna Mayonnaise Cheese Savoury

Ingredient Method Ingredient Method Servings 20 Makes 1kg 1 Drain the tuna and squeeze out the excess water 1 Peel and grate the carrots. Peel and finely slice the onions. 1.8kg Tuna Chunks (you should have 1.4kg of drained tuna) then mix with 380g Mature Cheddar Squeeze both out to remove any excess moisture. 600g Hellmann's Light the mayonnaise. Cheese Grate the Cheddar cheese. Mayonnaise Place into a suitable container and store in the fridge 270g Carrots 2 Mix the cheese, onion, carrots, mayo and salt and pepper until needed. 120g Onions together until well combined. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE 2 Adhere to all relevant hygiene and safety procedures 200ml Hellmann's Light Place into a suitable container and store in the fridge in Safety & Wellbeing Manuals and Registers. Mayonnaise until needed. 1g Salt 3 Adhere to all relevant hygiene and safety procedures 2g Ground White in Safety & Wellbeing Manuals and Registers. Pepper

Page AT 43 elior hospitality Recipe Information Recipe Information Recipe Information Allergen Procedure in Hospitality

Best Practice within elior Suitable Options if best practice CANNOT be followed...

It is best practice to ask guests, prior If best practice cannot be followed, then the following options provide suitable alternative procedures: to them attending the event, whether they suffer from any food allergies. 1 Create a Hospitality Menu within StarChef 2 Use Tent Cards or Menu Displays • If allergic customers are present, • Create a hospitality menu within StarChef, for all the to Convey Allergen Information completely separate, allergen-free dishes you will be serving at the event. Remember this • If it is not possible to input the hospitality dishes should be made then clearly includes all condiments, garnishes and drizzles as well menu onto StarChef prior to the event; labelled and displayed for the as any drinks or alcohol served. or if items being served are not on HOSPITALITY IN PROCEDURE ALLERGEN appropriate guests. • Generate a StarChef report from the menu, detailing StarChef; or if elior staff will be not be in StarChef should be used to determine the allergens then place the allergen report within the attendance at the event, then tent cards the allergen content of the dishes you ‘allergy folder’ in the event room. or menu displays should be used to plan to serve, ensuring that they are provide the allergen information for the • Inform guests, via A5 signposting, to ask a member safe for the customer. dishes being served. of staff if they require allergen information (this • During this process it is key to ensure signposting is available from the extranet or • This will involve checking the labelling that all elior procedures are followed operational managers). If a guest asks for allergen for all the ingredients used in the dishes to minimise cross contamination. information, the member of staff overseeing the event and listing the allergens that the dish will then need to refer to the allergen folder to provide contains on tent cards or menus. If the allergen information to the guest. It is imperative that dish contains two or more ingredients this allergen folder is always up to date and accurate. with the same allergen then the allergen only needs to be written down once for

Remember, whichever method • If there is not a member of staff overseeing the event, the dish. GUIDE HOSPITALITY ELIOR THE is used, information for the 14 then the A5 signposting needs to be amended to inform guests to refer to the allergen folder themselves • For ingredients that carry a ‘may contain’ specified allergens must always be statement on their label, it is elior policy readily available to the customer. and the allergen folder needs to be clearly labelled and identifiable. Remember that this is now a to declare this to the customer. This This information must always be up customer facing document and its appearance should information must therefore be detailed to date and accurate! reflect this! on the tent card or menu display.

Page RI 1 Recipe Information Recipe Information GDAs - Reference Intakes

Due to a change in the legislation this page is currently being updated to reflect this. However, please note that GDAs are now known as REFERENCE INTAKES. GDAS - REFERENCE INTAKES REFERENCE - GDAS THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page RI 2 Recipe Information Recipe Information What is StarChef?

StarChef is a web-based recipe and menu management system that is a key benefit to our business. Flexibility and simplicity is the key to success for our sites and this tool enables elior to create a database of recipes, comprehensive food costing and allergen information. WHAT IS STARCHEF? IS WHAT

The benefits of StarChef are that it supports seasonal menu innovation, consistency, allergen information and accurate dish costings based on live, up-to-date food prices. Remember if you substitute any food item you must manually update the allergen It also includes an approval/sense check process that pre-service briefing sheet with any enables us to centrally control any data or recipes amends to the allergen information. added to the system.

If you have a hospitality menu you would Food cost is one of the biggest like to see added to StarChef, please expenses in our sites contact your regional development chef. GUIDE HOSPITALITY ELIOR THE A comprehensive and accurate recipe costing solution is therefore essential to the success of our business. StarChef reduces the time spent on devising and costing hospitality offers; by providing accurate cost calculation of recipes.

Page RI 3 elior hospitality Hospitality Equipment Hospitality Equipment Hospitality Equipment Coming Soon!

Due to the light equipment re-tender the equipment pages will follow soon. HOSPITALITY EQUIPMENT - COMING SOON! COMING - EQUIPMENT HOSPITALITY THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page EQ 1 elior hospitality eXperience eXperience eXperience elior Hospitality eXperience

“We’re dedicated to making our customers delighted with the whole elior eXperience of service. We deliver that eXperience by combining excellent food, high calibre skills in all services and positive, friendly people who genuinely care about their customers.” ELIOR HOSPITALITY EXPERIENCE HOSPITALITY ELIOR

Every site that delivers hospitality needs a Hospitality Champion • Identify/recruit a Hospitality Champion • Identify your site specifics and communicate this to the Hospitality Champion • Recognise that there are different grades of ‘Champagne’ and decide how your site can deliver a ‘Champagne moment’ to all • The Hospitality Champion facilitates sessions around behavioural standards

For more information on the eXperience programme, GUIDE HOSPITALITY ELIOR THE please email: [email protected]

Page eX 1 eXperience eXperience Delivering an eXperience DELIVERING AN EXPERIENCE AN DELIVERING THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page eX 2 eXperience eXperience Our Brand Promise

Famous for Hospitality... Champagne Moments... Don’t Just Book it... Fact Finding... “ Demonstrate ‘One Respond to the Demonstrate ‘One Walk the customer Attitude’ WFG. information the situation Attitude’ when journey and work as a provides to give the customer gathering event team to ensure it matches Do 3 things - W.I.T. a ‘champagne moment’. information. the event booking. Welcome. Interact. Thank. STANDARD STANDARD STANDARD STANDARD

Good to Go... Arrival... Where Are You? More Here to Help... Everything ready and Verbally greet each Identify the host and Offer assistance. in place no later than customer and host give them a point PROMISE BRAND OUR 30 minutes before the within 30 seconds of their of contact for the beginning of service. arrival in the service area. duration of their event. STANDARD STANDARD STANDARD STANDARD

Creating Conversations... Mind Reading... What & When? Ask your customer Make time to observe Identify the task that a question to create all customer eXperiences, needs completing first a conversation. hear what’s being said both and take action to meet verbally and non-verbally, taking customers’ expectations. action where necessary. STANDARD STANDARD STANDARD

White Spaces... Farewell... GUIDE HOSPITALITY ELIOR THE Interact with Say goodbye to every customers you find in customer and end white spaces, displaying with a positive gesture ‘One Attitude’. or comment. STANDARD STANDARD Page eX 3 elior hospitality Safety & Wellbeing Safety & Wellbeing Safety & Wellbeing Safety & Wellbeing Tips

Please refer to the Safety & Wellbeing policies at all times. Here are a few additional tips to take note of.

General rules All food products must be sourced from nominated suppliers. Please ensure the correct colour coded equipment is used to reduce the risk of cross contamination. Please ensure that chilled deliveries are accepted within the critical temperature limits of below 8°C. Frozen deliveries are below -15°C. If high risk items are held above 8°C, display time must be limited to

3 hours then food must be discarded. Products less than 5°C can be SAFETY TIPS WELLBEING & Once prepared, all buffet food (salads, sandwiches, sauces, dips, etc.) returned to a chiller. must be labelled with a maximum shelf life of 3 days (day of production plus 2 days) but always check the label on the ingredient and follow the Ensure guidance in relation to food safety issued by Safety & Wellbeing manufacturer’s instructions (use within xx days of opening) and label is followed, (e.g. Guidance regarding bean sprouts must be thoroughly accordingly; whichever is the shortest. cooked, June 2011). Ensure food personal hygiene is maintained. Wash hands thoroughly Ensure only Lion Brand eggs are used. after handling raw meat and before proceeding with any other tasks. Ensure manufacturer’s instructions, with regard to safe shelf life once high risk products are opened, are strictly adhered to (for example, tinned tuna: use within 48 hours). Cold buffet food If storing high risk foods awaiting service, store in the fridge at 5°C or All items which are to be consumed raw should be sanitised using below. On display, food can be held at 8°C but always follow instructions Drywite fresh produce wash; 1 cap to 4 litres water with a contact time of in the Food Safety Manual (Sections 4.8 and 4.9 - Food Safety Manual 2-4 minutes.

Service and Display Procedures). GUIDE HOSPITALITY ELIOR THE Many salad items are delivered undated, under durability indication regulations this is fine. Please ensure company policy is followed. Once you prepare salad items you must adequately protect them from contamination and label with a shelf life of not more than 72 hours (including day of preparation).

Page S&W 1 Safety & Wellbeing Safety & Wellbeing Safety & Wellbeing Tips (continued)

Please refer to the Safety & Wellbeing policies at all times. Here are a few additional tips to take note of.

Hot buffet food Buffet display ware and equipment Always cook meat products to a core temperature of at least 75°C. Ensure that all china is clean and free from cracks or chips to prevent food contamination. Any meat products that are delivered pre-cooked must be heated up to a temperature of 82°C or above. If products are to be cooled and retained, Ensure that all electrical equipment is correctly maintained, serviced and

please ensure that the guidance provided in the Food Safety Manual: PAT tested. SAFETY TIPS WELLBEING & Section 4.6 is adhered to. Ensure that any leads from electrical equipment are not obstructing Hold all hot food items awaiting service on hot food display at 63°C walk-way areas to avoid a trip hazard. or above. Avoid the use of glass due to the risk of foreign body contamination. Rice must be cooked and used on the same day. Ensure that full Do not place glass containers next to or over foods being stored, temperature records are fully recorded for cooking, cooling and reheating. prepared or displayed. Rice must only be kept for a maximum of 24 hours. Ensure that food products are not placed directly on to wooden Ensure that service tongs and spoons are available to serve hot display ware. buffet food. Wooden display ware must have a protective covering, such as greaseproof/silicone paper or a washable acrylic cover, to reduce the risk of cross contamination. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page S&W 2 elior hospitality Contacts Contacts Contacts Your Contacts

Marketing Managers

David Fradgley Polly van Hagen Tammy Starling Follow us on Twitter: B&I and Concessions B&I and Concessions Education, Healthcare @thethreemarketeers (North & Scotland) (South & City) & Stadia m: 07833 436 762 m: 07979 246 118 m: 07747 638 976 e: [email protected] e: [email protected] e: [email protected] YOUR CONTACTS YOUR THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page CT 1 Contacts

Thank You elior Marketing would like to thank everyone who supported the development of the elior hospitality guide with special thanks to our YOU THANK sites, Development Chef Team, Purchasing, Learning & Development and Safety & Wellbeing. THE ELIOR HOSPITALITY GUIDE HOSPITALITY ELIOR THE

Page CT 2