APRIL 20132013

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

BrilliantBrillian t TipsButtiesB andut recipesties for creating super sarnies Good hydration GGoldenoforl dcrackingen RRules breakfastsules gives residents a wake-up call

Fighting Kitchen Kitten stress Liz McClarnon on How nutrition is microphones & muffi ns helping British veterans Have you done your homework ?

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For more information on merchandising solutions call the Kareline 0800 7836676 www.kfoodservice.co.uk Company Kellogg © 2013 For starters... >> If you’re looking to increase revenue at your eaterie, you might do well to capitalise on the growing out-of-home breakfast market. With less than half the UK population now eating the fi rst meal of the day at home, there’s plenty of potential new business for canny caterers who are willing to open up in the morning.

I’m personally a ‘cup of tea and bowl of porridge’ girl as Add to that interviews with Hotel Inspector Alex a general rule when I’m at home but, like many others, Pollizzi, Michelin-starred TV chef Tom Kitchin, I’m after a treat, sweet or savoury. Our Channel Focus and Atomic Kitten and celebrity Masterchef winner on page 12 is bursting with ideas to help you bag the Liz McClarnon, and we think you’ve got a pretty, breakfast trade. purr-fect read! Meanwhile, sandwiches are the ‘bread and butter’ of a Happy April! lot of outlets too, but it’s so easy to get stuck in a rut and serve up the same old combinations. Our Melting Pot feature this issue (page 24) has lots of tips and suggestions to inspire you to create brilliant butties! Ingredients...

Food 10 THE MARKETPLACE 37 07 NEW FROM SIGNATURE DISH COUNTRY RANGE by Atomic Kitten songstress and TV 09 22 chef Liz McClarnon FIVE WAYS TO USE ON THE RANGE with Lewis Gallagher with Nigel Smith

Features 15 EDUCATION 21 HOSPITALITY Breakfast campaign iPad menus increase 40 rises to the challenge 05 CUSTOMER customer spend FOOD & PROFILE – Combat Allegra Strategies INDUSTRY NEWS – Stress good nutrition – the importance National Waiters Day helps war on stress 16 of chicken New-look Hotelympia HEALTH & WELFARE Hospitality & Veggie chef of the future 12 CATEGORY Good hydration helps tourism summit Continental trends FOCUS – Breakfast stop daytime snoozing announced Mintec Market Report

Favourites 38 24 31 THE GREEN GAUGE THE MELTING POT LEADING LIGHTS BAUMANN’S BLOG Brilliant Butties – Tom Kitchin – ‘from TOOLS OF THE creating a truly great Nature to Plate’ TRADE 04 COOKS eating experience CALENDAR 35 ADVICE FROM THE EXPERTS – Alex 04 SOAP BOX 27 COUNTRY CLUB Polizzi saves our bacon

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EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 As part of our environmental policy this [email protected] magazine is printed using vegetable oil based ink and is produced to high DESIGN & PRINT Eclipse Creative environmental standards, including EMAS, ISO14001 and FSC® certifi cation. www.countryrange.co.uk/stir-it-up

APRIL 2013 03 COOKS CALENDAR

Soap Cooks calendar... Box by Roger Rant April In season... In

Jersey Royal new potatoes cucumber radish watercress crab sorrel

1 EaE ster Monday / 16-22 National Bread Week Appriil Foolo ’s Day www.recipes4us.co.uk 4 Costt Sector Cateriingg Awardds 22-28 UKU Coffee Week SpringSpring aatt wwww.cosstses ctorrcac tering.co.uk/awards www.ukcoffeeweek.com 5-7 CaC kek & Bake Shhow, 23 St George’s Day last – No MaM ncn hestter Central 23-29 National Allergy Week more SAD www.thece akeandbaakeshow.co.o uk www.allergyuk.org 14-16 Farmm Shoop & Deli Show, 25-28 London Coffee Festival, >> We may still have NEN C BiB rmmingham ThT e Old Trumman Breweery, a way to go with our www.w farmshopana ddelisi how.co.uk Bricck Lane E1 6QQR economic problems www.londoncoffeefestival.com but we can at least look forward to more May light and warmth. In season... In Is it possible that the change of season can change behaviour? I think I may have been suffering from SAD – Seasonal Affective spring onion apricots gooseberries strawberries asparagus spring lamb Disorder myself. 6 BaB nk Holiday 19-20 RAW artisan wine fair, Old Let us be warm and welcoming in Truman Brewery, London attitude and perhaps confi dence 10 UKK Youo ngn Seafood Chef wwww.rawfair.com ofo the Yeae r GrG and Final,l can return. Hope SPRINGS eternal! 20-26 Britisi h Tomato Week Thhe Grimmsby Institutte www.britishtomatoes.co.uk 12-18 Britisi h Sandwiichch Week 20-26 National Vegetarian Week wwwww..sas ndwich.org.uk www.nationalvegetarianweek.org 27 Spring Bank Holiday June In season... In

broad beans globe artichokes raspberries peas aubergines fennel

6-12 NaN tiononal Food Safety Week 13 British Frozo en Food wwwww.food.govv.uuk Federation Gala Dinner 10 Craft GuG ild of Cheh fs Awaw rdds,s Dance & Awards Evening, Hilton on Park Lane, London GrG osvenor House, Londod n www.bfff.co.uk www w.crrafftguildofchc efs.orrg 12-16 BBC Goood Food SShhowo 16 Fathere ’s Day Suummer, NEEC Birmingham 17-23 NaN tional Picnic Week www.bbcgoodfoodsd how.com www.picnc icweek.co.uk

04 APRIL 2013 CUSTOMER PROFILE

“Food helps to create the environment they are in and helps them react better to the treatment they are having.” “Twenty-seven is a nice number to cook for and I get to cook the whole meal rather than just one bit of it. It’s like a big family.”

Paul Daniels, Good nutrition Facilities Manager helps ccoombat stressss >> A charity for British cheff Lynda Huughes are on hana d to “We’re a safe haven. mam ke sure they gett thee verry best. veterans suffering from We understand Saysy Paul: “We catter fof r 27 peoplp e mental ill-health is what they have been making incredible onn a daily basis stayinng between through whereas when strides in the war one and six weeks dependding on their trt eaatment proggrammme.e they are in society, no against Post Traumatic “Theey arre all ex--serviv cemen one really understands Stress Disorder. annd foodd is rer alllyy impoortaannt to why they react the ShShropsshire-bbased Audley them. Foood helps to create thee CCourt, run by CoC mbat envirronment thhey arer in and way they do.” SStress, isi a residential helps themm reeact bete ter to thee Focuc s is definitely oon healthy Lynda Hughes, treae tmennt they are having. Master Chef treatment ceentre for eatingn but Paul and Lynda, who have both workeed at Combat Strress “For many, it is to eat – and Cliient’s CChoice, where exx-sserrvicemen and for over 13 years, have seen a shift they make their owwn suggg essttionns. womem n who havve left the highlight of their inn tastes sinnce they fi rstt started thhe Armed Forces witi h day after a heavy woorkinng at Combat Stresss. For Lyndda,a it’s the perfect job. She exxplaains: “Evver sincce I left psp ycholooggical wounds. treatment session.” Sayys Lyndda: “Wheen I fi rst came school I’ve alwayys worked in here the clients tended to be in theeir caateerir ngg and, whhene I had 12 monnths’ This remarkable chc arity has PaP ull is ex-military aand sps eent 25 70s annd lovved eae ting roasst dinners maternitty leeave, I really misssed it. supporrted allmoost 1000,000 years as a servingg armmy offi cer and traditi ioonal dishess. Now our exx-serviv ce men and women of beforee takinng the job at Combat clientele is much yoy unger and “Twenty-seven isi a nice numbeer to cook foor and I get to coook the whole every campaign that British forces Sttress, which has prooved vital they tennd to prefer woorld cuisine – meeala rather thhan just oone bbit of itt. have been invvolved in since the in his role. “I understand thhe llassagng e, pizza, currry and Chinese.e It’s like a big family. FFirst Worrld War, and cuurreently has circumsttances thhata can lead to ““I use the Counttry Raange pizzza “A lot of our clientts live on theeir a caselloadd of more than 5,000 what they have been througgh,h bbase mix and reaady-too-use cooking own aand I dod n’t thinnk theye do veeteraans, including 589 who plus peoople iin thhe military tendd saauces, and they alwaays go down muchh coooking forr theemselvees. seerved in Irraq and 2282 who servved to have a differeent sense of a trt eaat with ourur dinerss.” in Afgghannists ann. Their youungest humourr so I get that too. Somee of them tell me they often Interaction wiw tth cllientts is hugely eat coold bakkede beanns out of a tin.. veeteran iss just 18 years oldd. “It’s very rewaardingg when yoy u geg t important and thhey have a weekly We tryy to geg t them thhinking aabout Good nutrir tiono plays an importaant thank you’s for the help youu have Chef’s Choicce – where LLynda putss healthy eatingg and I hope wwe role in their reecoc very, and facilities giveen and iit’s great to see the up a sele eccttion of dishes andn cliennts iinsppire themem to go away annd mmanager Paul Daniels annd master chhange in them when tht eyy leeavve. can tickck the onne they’’d most like have a go att cooking themsm elves.”

APRIL 2013 05 OV7296 NEW FROM COUNTRY RANGE Fancy peas? A round chocolate sponge cut in half, >> Even when you’re buying fi lled, top and side coated with chocolate something as simple as frozen peas, Country Range has a fudge icing! variety to suit your requirements. Contrary to popular belief, all peas aren’t necessarily like ‘two peas in a pod’ and there are different sizes and qualities available to suit all needs. This month, Country Range is launching Fancy Peas, which have a similar texture characteristic to petit pois, but are larger at 8.5 – 10.2mm diameter, and are usually slightly less sweet. Ideal for the profi t sector, they are available in 1kg bags. The range now consists of: • Country Range Fancy Peas (1kg) • Country Range Petit Pois (1kg)( g) • Country Range Choice Peas (1kg) Don’t ‘fudge’ the issue! ...Introduducing thhee NEW Country Range Alabama Fudge Cake ...all peas aren’t necessarily >> We have a delicious new addition to our Chocolate Fudge Cake family to give even more choice when like ‘two peas in a pod’... planning your dessert menu. Ouur nnew Alabama Fudge Cake weighs 1.7k7 g and iss prer -pportioned into 16 slices for convenieencn e. A rouund chocolate sponge cut in half, fi lled, top andd side coated with New & Improved: chocolate fudge icing, it sits in between ChC ocolate Fudge Cakek (our standaardr product) and Triple Layyer Chocolate Fudge Cake (luxuxury prrodo uct). Individual Sponge Puddings Roll up! Roll up! >> We’ve re-vamped our NEW – 2 Ply Blue individual frozen sponge puddings Centrefeed (PR149) to make more delicious than ever. Packed 1 x 12 puddings, varieties include: >> Ever mindful of • Strawberry jam – with strawberry jam sauce topping budgets, we’ve introduced • Chocolate – chocolate sponge with a creamy a new, slightly narrower chocolate fl avour sauce topping 2-ply blue centrefeed Quality prawns – • Syrup – with a golden syrup sauce topping wiping roll. • Sticky Toff ee – with creamy toffee sauce topping at a competitive price • Spotted Dick – with currants and mixed spice Similar product to PR454 (150m x >> In response to customer (coriander seeds, cinnamon, ginger, nutmeg, 195mm), the width has been reduced demand, Country Range is fennel, cloves and cardamom). to 170mm to meet a more competitive price point. We fi nd the performance introducing a standard North Simply microwave from frozen for approximately one minute, and serve wiith custtardd, crc eam orr icece in use entirely satisfactory and Atlantic prawn product creaam – oorr all thhrree! recommend (5 x 2kg) to the seafood range. this item Cooked and peeled, this latest frozen product to assist offers caterers a more competitively priced control alternative to Premium North Atlantic Prawns. of cost. Whilst the premium product offers big prawns and has a very low glaze (10%), the new line has smaller prawns, which are ideal for use in sandwiches. They carry a ...helps assist in 25% glaze and are more comparable with many of the standard prawns on offer in control of cost. the marketplace – but they still deliver the same Country Range quality standard.

APRIL 2013 07 of French Bakery Expertise

Extensive range of breakfast specialitiescialitiees mamadeade wwithith the best French ingredients

Crois’ sandwich: 288861 Crois’sandwich 100g x45 The new sandwich S00849 Butter Croissant 55g x60 carrier - hybrid S2342 Butter Pain au Chocolat 80g x60 between bread and Classic S0852 Pain au Raisin 96g x60 croissant! S2454 Mixed Mini Viennoiserie 25-30g x120 S13071 Mixed Mini Danish 35g x120 S9072 Almond Croissant 90g x48 S00856 Cinnamon Swirl 90g x60 S8983 Maple & Pecan Plait 95g x60 Grab & Go S1973S1S19 Chocolate Twist 100g x60 Indulgent S97944 Individually wrapped Butter Croissant x32 S9793 Individually wrapped Butter Pain au Chocolat x40

QUALITY INNOVATION KNOW HOW LOCAL SUPPORT www.delifrance.co.uk

08 APRIL 2013 FIVE WAYS TO USE

The Craft Guild of y Chefs Membership FFiveive wawa s to usee...... >>> As the MAPLE & AGAVE SYRUP leaading chefs >> Made from the sap of maple trees, asssos ciiation maple syrup is most commonly served in thee UK, with pancakes, waffl es and porridge, The Craft but, as award-winning young chef Guilld ofo Cheefs Lewis Gallagher demonstrates, it is reprresents the an incredibly versatile ingredient interests of chefsf and that can add a lovely fl avour to a promotes undn ersts annding, range of sweet and savoury dishes. appreciaation and the advancemment ofo the art 1. Sweet Maple Cured Bacon – of cooo kery annd the Divide a full side of back bacon innto three joints (to fi t in a vac-pac bag). Combine 400g salt and science of food.d 600g sugar and cover bacon joints evenly. Pour on The assoociation iss supu pop rted 500ml maple syrup and vacuum pack, making sure byb an increasingng numu bber off mixture evenly covers bacon. Leave to cure, turn profese sional supu ply companies over after 24 hours. After 48 hours, wash and slice ...an incredibly versatile whhicch offer mem mbm eers major the bacon in to thick rashers. Fry on a high heat benefi tst and savings. to crisp up the fat on the bacon. An excellent ingredient that can add a accompaniment for calve’s liver, caramelised onions, We are givinng StS ir it up readers mash and red wine jus, or just bacon sandwiches! lovely flavour to a range of tht e chana ce to receive a 20% discountn on mem mbm ership. 2. Maple and Apple Tarte Tatin – sweet and savoury dishes. Membershipi wiill thereforo e coost Butter the mould you will be using for your tatin just £42.30 iincludding VAT at 20% with unsalted butter, and sprinklele lightly with soft Lewis Gallagher fi rst honed his for your first year (noro mam l pricce brown sugar. Peel and cube Granny Smith apples into generous size pieces. Drizzle generously with maple cooking skills at his family-run £5522.88). As the Craft GuG ild ofo pub before heading off to college Chefs iss a professional boddy youur syrup and cover with puff pastry. Bake at 180°C for membere ship feee is tax ded ductiblel . approximately 12 minutes until pastry is golden brown. Turn out and serve with vanilla ice cream. Too receie ve your discountn ed membeershhip simi ply calll 0800 1995 3. Spicy Glazed Chicken Wings – 2433 and quote referennce SU/202 . Cook the chicken wings in a hot oven, oil, season with salt and a generous helping of black pepper. Your membership Whilst the wings are cooking, thinly slice an onion, gives you the green pepper and some red chillies (keep the seeds!) then fl ash fry. When seared add maple syrup to JUST following benefi ts: cover the veg, don’t burn the syrup! Once the syrup is Lewis Gallagher has gained • Free access to the Guilld’s wew bsite added, throw in your cooked chicken wings and toss whw icch innclc udu es infn orrmam tit on on around until they’re covered, drain any excess syrup numerous impressive awards joj bsb , speciaal offerss, supplil ers,s, and serve with a crisp salad and coleslaw. including North West Young Chef early did scountedd boookiing to 4. Maple Roast Ham – Simmer a gammon Currently the commis chef at the Stanley Guili d eve ennts, neewsw , rer ciipes joint with mirepoix (carrots, leeks, celery andd onions)onions) HouseHouse HHotelote and Spa in Lancashire, he has and competitions until cooked then allow to cool in stock overnign ht. picked up an array of impressive awards • The Guild’s quau rterrly Stoockpot The following day remove from stock and trim all in the last 12 months, including North magazine whichh is packedd with the fat off, score remaining fat and stud with West Young Chef, the Acorn Scholarship information, news and iideae s cloves. Place in a roasting tray and generously and 3rd place in the Craft Guild of Cheefs National Young Chef of the Year. • Addvance notifi c a tit on of forthcoming pour on maple syrup then roast at 180°C and continue to baste until golden. evventss, mam sterclc assees, Lewis said: “I am so proud to coc mppetitionsn , regig onal activities etc 5. Maple Ice Cream – Put 175g of have had my dishes tested on a national level and compete • Free memembm errshipp to the Guild’d s caster sugar in a pan and JUST cover in water, against the best young chefs. Cuulinaaryr Acaaded my to hone bring to 121°C degrees. Whilst waiting for sugar, whisk 300g egg yolks until fi rm, then I live, eat and breathe food, yoy uru competitit onn skills add the boiled sugar, whisking continuously and still can’t believe I’ve been • Free usse of thee Guildd’s extensivee until cooled. Next heat 300ml whipping cream mingling with famous faces from referencn e librarry and 1ltr semi-skimmed milk until nearly the industry! I hope the last 12 • Free personala copiees of: boiled. Once the yolk mixture has cooled, months will help propel me on Eat OuO t, Restauru annt, Foodserrviv ce add milk and combine. Pass through a sieve to new things and give me the FoFootprint,t plus tht e new Caterer and cool in a tray until 5°C degrees or below. confi dence to take my culinary & Hotelkeeper Chefe s NeN wslettter. When cooled add 150g trimolene and 50g prro- skills to the next level.” crema, and maple syrup to taste, and churn.

APRIL 2013 09 THE MARKETPLACE

%UDQGV\RXFDQ a ready-to-use pizza topping bursting with fl avour WUXVWHYHU\GD\ Spice up your pizzas >> COOKS&CO, RH Amar’s fi ne ingredients range, has introduced a new 800g sized tin of its ever-popular Spiced Pizza Sauce to respond to demands from smaller catering establishments. While its 2.95kg catering tins remain a favourite with dedicated pizza restaurants, the smaller-sized product is better suited to restaurants with pizza as a single item on the menu and to schools. The rich, tomato sauce is seasoned with garlic and a delicate blend of traditional Italian herbs including oregano and basil to create a ready-to- use pizza topping that bursts with fl avour. The thick, rich sauce can also be diluted with water for a less intense tomato fl a v our and of course to make it go further. The sauce uses the traditional Famosa recipe that makes it a good base ingredient for tomato-based sauces. New Coffee Pouch Range >> Taylors of Harrogate has launched a new and improved range of pour and serve fi lter coffee portion pouches, bringing its best-selling Lifestyle range to foodservice. Following research establishing that 65g is the optimum amount of fi lter coffee required for a 1.5ltr jug, the new look pouches have been specially developed for fi lter coffee machines, allowing caterers and operators to create beautifully balanced and consistently great coffee. The pour and serve Lifestyle range includes Taylors of Harrogate’s popular retail blends and features Rich Italian – a gutsy and velvety full-bodied roast that is the best-selling branded fi lter coffee on the market – along with Taylors’ smooth and aromatic Lazy Sunday and its lively, classic Café Imperial blend of South American and Kenyan coffee beans.

The icing on the cake >> Cake decorations expert, Orchard Valley Foods, has sought colour inspiration from the catwalk for its latest range of sprinkles. Its Secret Ingredients line is bursting with pinks, yellow, violet and pastels, with lots of new shapes to inspire confectioners and chefs alike. Decorative butterfl ies, confetti fl akes and lemon yellow crunch are all set to be the next bigg thing. MMany fashion commentators hhave also stated that African vviolet will be a trending colour ffor the spring catwalks, and OOrchard Valley has been inspired bby this to bring together a range of violet and lilac sprinkles, ffor those who like to refl ect ffashions in their own creations.

10 APRIL 2013 AVAILABLE NOW

s 2 great flavours: Milk & Cereal and Apple with Cinnamon s Case sizes 16 x 50g CATEGORYCATEGORY FOCUSFOCUS

Research shows consumers are now more likelyy to eat breakfast in order to fi ll up at the start of the day...y

...ensure that high quality produce is being served up at breakfast time and kf st throughout the day... getsBrea a wake-upa call HaveHave a greagreatt sstarttart Full of beans they are more likely to purchase food which means there is an opportunity to create ttoo yyourour dayday Coffee is an important component of a compelling revenue stream via linked breakfast and quality is vital, according deals and value for money promotions. BreakfastB kf is the fastest growing meal to Wendy Christensen, head of standard products occasion out of home in the UK over the at Nestlé Professional®: “No breakfast is Save your bacon past fi ve years, enjoying 8.7% growth complete without a coffee. In fact, breakfast time last year – a rise which has largely been is by far the biggest coffee sales opportunity – and get breakfast attributed to the recession. for operators. Let’s face it, we all have high off with a bang(er) Research shows consumers are now more likely to expectations for our fi rst coffee of the day – eat breakfast in order to fi ll up at the start of the day a great breakfast can be ruined by a bad coffee! When it comes to breakfast – be it and avoid having to snack later in the day. Health “A key trend we’ve witnessed in the last year is a plated sit-down meal, hand-held and value are also key, with breakfast considered that sales of lattes with cooked breakfasts have offering or buffet option – sausages to be the healthiest and cheapest meal of the day. increased by 7.7 million. Once upon a time, a mug and bacon hold the key to success of tea may have been the most obvious partner, and operators should recognise the value As the breakfast occasion evolves, but our tastes have changed enormously over of having quality assured pork products on we are seeing a number of trends recent years and now speciality coffee is very the menu, says BPEX foodservice trade emerging. Consumers now want much at the heart of the British breakfast.” sector manager, Tony Goodger. more variety and are eating more Big name brands have a distinct advantage over “Bacon and sausages form a core part of than one category at breakfast. unknown brands as consumers will always err any breakfast range, providing a satisfying on the side of caution and go with what they and enjoyable start to the day,” he says. This provides an opportunity to encourage already know, says Wendy. “Given that the fi rst “However, caterers need to look to suppliers consumers to cross purchase a number of categories coffee of the day is the most important one, it’s who can provide products that meet their at breakfast, for example fruit with cereal. natural that consumers will gravitate towards guidelines on quality as well as cost. brands such as Nescafé® which remains the Another key trend is eating breakfast on the go, “Many catering butchers and suppliers nation’s favourite coffee. Testament to this is driven by consumers’ increasingly busy lives. have been developing quality products the fact that more than a quarter of all cups From longer commutes to juggling childcare and that are made using pork sourced from of coffee drunk out of home are Nescafé®.” work, only 48% of the population eats breakfast a fully assured supply chain, such as the at home every day – prompting many to look Promoting a range of coffees is Red Tractor scheme. But this needn’t come for breakfast options away from the home. important as it guarantees there’ll at added expense, thanks to increased Out of home breakfast eaters can be split into collaboration between caterers, suppliers, be something for everyone. two segments: those looking for a healthy food groups and local producers to ensure breakfast (mostly women) and those looking Also, look at cross selling opportunities. that high quality produce is being served for a quick fi x breakfast to see them through What most people don’t realise is that, once up at breakfast time and throughout until their next meal (mostly men). you have enticed customers with a good coffee, the day.”

12 APRIL 2013 CATEGORYCATEGORY FOCUSFOCUS

Top tips for serving Porridge is also a great start to the day. hot breakfasts It’s high in fi bre, 100% wholegrain and helps lower cholesterol. • For those taking breakfast on the run, speed is of the essence. Chefs need to With over 365 years of milling experience, Mornfl ake have their bacon and sausages hot and ready Superfast Oats have got their milling technique down to to serve, served in a bun or wrap to be eaten a fi ne art. Their oats are “superfast” because they have on the move. Here, Tony advocates the range been carefully cut into three before gently rolling them, of quality quick and pre-cooked sausages which means they absorb the water or milk quicker. that can deliver an advantage. Breakfast biscuits are another key trend, meeting • For consumers with more time to the need for breakfast on the move, and Kellogg’s spare, caterers need to thrill their are spending £5million over 2013 to drive taste buds through great quality and awareness of Nutri-Grain Breakfast Biscuits fl avour, and ensure repeat custom. through TV, radio and outdoor advertising. Using a thinner breakfast-style sausage will Kellogg’s have launched Nutri-Grain Crunchy with allow for equal cooking times to a thick rasher each pack containing two deliciously satisfying of bacon and enable chefs to serve a freshly crunchy bars, made with wholegrain rolled oats and cooked meal to order, with all the trimmings, provides slow, sustained natural energy release. “...breakfast time is in less than 10 minutes. • As an alternative, buffet style Go Continental by far the biggest coffee breakfasts, offering assured bacon sales opportunity and sausages as part of either plated ‘full While toast and cereal are the most English’ or in buns or sandwiches to takeaway, popular breakfast foods, croissants and for operators.” can offer both fl exibility and varying price pain au chocolat remain the best-sellers points to suit different budgets. amongst out-of-home consumers and form an important part of a café’s offering. Bee sweet “With ‘special occasion’ and ‘experience’ now cited as With the growing focus on healthy eating, the most popular reasons for eating out, operators honey is a must at the breakfast table. are under pressure to ensure that they make more Honey is nature’s oldest sweetener, a natural ‘ functional’ meals such as breakfast and lunch an product which is less processed than any other appealing out-of-home option for consumers,”” says sweetening agents and has fewer calories. Isabelle Davis, brand communications manager for Delice de France. “Value-added products are therefore It also has a plethora of uses at breakfast time: crucial for an outlet’s breakfast offering, to create an • Simply spread on a hot toast experience that consumers feel they cannot recreate • Make a smoothie, using any fruit you choose, at home or in the offi ce using retail products. It is also some orange juice and a good amount of honey important that an outlet’s breakfast menu ticks • Add to porridge to supply additional fuel the boxes when it comes to convenience.” • Natural yogurt can be turned into a real treat Delice de France is leading the way with innovative, new with a teaspoon of honey stirred in products such as their Chocolation White Chocolate • Use to sweeten tea, coffee or hot milk Croissant complete with a convenient sleeve for eating • When making pancakes, use honey on-the-go, Cheese & Bacon Turnover and English instead of syrup or sugar Breakfast Turnover. Isabelle adds: “As lifestyles become • For an energy boost, just have sliced increasingly hectic, the demand for on-the-go breakfast Average cost of £3.09 up bananas drizzled with honey is booming, so it’s important that outlets capitalise breakfast OOH on this by having a wide range of great-tasting proodud cts Number of Grains of truth potential OOH 1.2 available for theiir custommerrss.” Cereal accounts for 64% of all breakfast breakfast occasions billion occasions and is twice the size of the next biggest category, which is toast. Percentage of workers who eat 33% The cereal category has broad appeala , as there are breakfast at products to suit all the family, kids specifi c products their desk and products for people managing their shape. Being a person’s favourite and being healthy are the Percentage of key drivers for people to choose cereal for breakfast. consumers eating 15% breakfast OOH Zoe Szymanski is senior category development on weekly basis manager for Kellogg’s, which manufactures six out of the top 10 cereal brands. She said: “Cereal is one of the most cost-effective and “As lifestyles become easy to serve breakfast options available. increasingly hectic, “Kellogg’s offers a number of different brands and types of products, to meet all consumer the demand for on-the-go needs easily. For example Kellogg’s offer a mixed case pack which can meet the majority breakfast is booming...” of your consumers needs’ at breakfast and requiring little time and effort.”

APRIL 2013 13 Drive your breakfast time sales through Tropicana juice and Quaker pots...

Just add hot water FREE

35% of shoppers would buy a Breakfast meal deal solution2

51% want fruit juice Quaker Oat So Simple is at breakfast.4 the No.1 Hot Cereal Brand.3

Tropicana Pure Premium Porridge Oats have is the no1 brand with 60% grown 11% YOY versus of the market share.5 other breakfast options 1 that are in decline. Drive your breakfast sales through secondary siting equipment 1 Nielsen Scantrak: Total Coverage Mat to 18.02.2012 2 HIM Food To Go Study 2011 3 AC Nielsen, Total Impulse, MAT w/e 06/04/12 4 Kantar World Panel Usage, Total Consumption, 12 m/e May 2011, Drink Units (%) Pre Juice – repertoire excludes tap water 5 AC Nielsen Total Impulse YTD w/e 30.07.2011

TROPICANA PURE PREMIUM and the TROPICANA logo are registered trademarks of Tropicana Products, Inc © 2012. QUAKER and the QUAKER logo are registered trademarks. © 2012. EDUCATION

“...school breakfast clubs are widely regarded as a cost-effective way to tackle child hunger in the morning.”

Breakfast campaign “rises” to the challenge >> An exclusive campaign by Kellogg’s and the Country Range Group has raised £15,000 for hungry schoolchildren – thanks to Stir it up readers. WhatWh the h In October last year we Coral Rose, marketing manager Louise Hanlon for Kellogg’s, schools say: challenged Country Range Group for Country Range Group, said: said: “Working in partnership (CRG) customers to help us to “It is estimated that a million school with CRG has given us a great “I have just received your cheque raise enough money to serve children nationwide go without a opportunity to reach more for £400 for our breakfast club up 50,000 breakfasts to UK proper breakfast each day which breakfast clubs across the and wanted to tell you how very grateful we are. We are children that need it most. is the combined population of country with our donations. Many children go to school in a very deprived area and For every pack of Kellogg’s Corn Liverpool and Glasgow. hungry and school breakfast parents struggle. The money Flakes, Rice Krispies and Mini Max “We are absolutely clubs are widely regarded as will be spent on new equipment bought by caterers from a CRG and also on stocking up our wholesaler between October and delighted to reach our a cost-effective way to tackle child hunger in the morning.” consumables allowing us to keep December 2012, 75p was donated campaign target, our charges minimal. We only to Kellogg’s’ ‘Help give a child a generating enough money The collaboration builds on charge 20p at our breakfast club breakfast’ campaign, raising to present over 30 schools Kellogg’s Breakfast Club for 30 minutes before school £15,000 to fund 30 breakfast programme, which was started starts so the donation you clubs across the UK for a month. with a grant of £450, the in 1998 and has seen Kellogg’s have sent will ensure that this typical cost of running a continues for a while longer. As an added incentive to get investing over £2million to set Thank you very much xx.” behind the campaign, CRG’s breakfast club in a school up more than 500 breakfast 15 independent wholesalers – or community venue clubs during this time, working Mrs Lystra Mann, with charity partner Continyou. Deputy Head Teacher, operating out of 25 depots across for at least a month. Grampian Primary Academy the UK and Channel Islands – The challenge is that one were able to nominate breakfast “Exclusively partnering “The grant money was very clubs in their own areas, helpip ng Kellogg’s and helping to bring in eight breakfast clubs, well used replacing our old large to combat the fact that one in this successfuul retail campaign which offer a safe, warm 10 slice toaster, tired and broken play resources and kitchen seven UK pupils goes to into foodservicce is one of the and fun environment school hungry. great ways we are meeting our equipment for our Breakfast corporate responsibilities. for children to access a Club which without your As well as the breakfast healthy breakfast at the support we could not have done. cluub grants we are start of the school day, “Being one of the top 10 most also inviting our deprived schools in Hampshire have been forced to close wholesalers to we know how extremely offer one school because of budget cuts, important this free nutritional in their area a fully according to research breakfast is to our families – and has had a proven positive impact acccredited online by Kellogg’s. on our children’s learning.” training course on running a breakfast The ‘Help give a child a breakfast’ Kat Broad, administration manager, Federation of club, with a termly campaign, supported by in-depot Trosnant Schools, Havant newsletter from Kellogg’s promotional activity, aimed to to supp port this.”t help turn this around.

APRIL 2013 15 HEALTH & WELFARE Good hydration helps stop daytime snoozing

>> Here are some practical tips for encouraging water consumption: 1. Start by encouraging your team to develop a policy on how you will provide water for your residents. 2. To remind carers to encourage water intake for those at higher risk, hang a picture of a drop of water in kitchens and near residents’ beds. 3. Older people may need to be reminded, encouraged and even convinced to drink more water. Using a positive approach often helps. “Here is some nice cool refreshing water for you” is often more productive than “Do you want something to drink?” 4. Water is best served fresh and cool – not left in open jugs. 5. Many people prefer to drink ‘little and often’. Try to offer water at mealtimes and between meals. 6. Those in care tend to drink all the water in their glass when they are swallowing their tablets. Offering slightly larger volumes of water at this time encourages them to drink more. 7. Serve small quantities of water alongside coffee and tea and explain why it would be benefi cial to drink more water. 8. Residents often worry about increased toilet visits in the night, so avoid late evening drinks. Encourage water consumption from when residents wake in the morning. “Good hydration is vital to a person’s 9. Older people can lose their thirst response and their taste sensation. Never take it for granted that they will know wellbeing and can prevent even early when they need to drink. interventions of social or health care.” 10. Where possible, inform families and friends about the importance of promoting hydration when they visit. They can help in meeting that important hydration target. For trips and for use in outside areas, providing residents with a personal >> Good hydration can dramatically reduce day-time water bottle can help. These are easy to carry, to clean and to snoozing amongst care home residents, claims new research. refi ll, and can be marked clearly with the resident’s name. 11. Hot water with a piece of fruit – such as lemon, lime or A studdy byby Four Seassono s Heeala th Carre allowing reesidents to participate in more orange – can appeal to those who want a hot drink. (FSHSHC) shhowed that fewer residentst evvennts and actc ivities and generally addd 12. In the dining room, use different coloured napkins for those slept away thee afternon ono folo lol wingn thhe to their quality of life through grer aterr who are at specifi c risk and need their water intake monitored. intrroduction of drinnks dispep nsere s in their aawareness off what wwas hah ppening Make sure that all staff are aware of the colour used. care homes and specialissed cara e centn rer s. around theem.m ” 13. Have fun when explaining why water is good for you. WWhilst teae remainss the mosst popup laar A studu y in twow homes alsso revev alled Encourage local primary schools to come in and present the drd innk, watere is unpop puular – but many a 10% reducttion in laxxatives dispensed health benefi ts of drinking water to residents and staff. Water homees showedd an increases in juice annd a 10% dropp in noted urinary is now a central part of the government’s coc nsummption.n infections in thhe fi rst four Healthy Schools programme. Derek Johnnsoon, of the National months folo lowingg thee 14. Think of an easy counting system to help those with mild memory problems, Associattion of Care Caateringg, ssaidd: intrt odo uction of juice diispenseers. AnA otheer home also noted a 30% confusion or dementia to consume “Good hydration iss vitall to a ppersonn’s enough water. wellbeing annd caan prevent eeven early redud ction in the nummber of falls. ini teervvene tiiono s off sociaal or heae lth care. The redduction in daytime 15. Persevere! Helping people to recognise and choose healthy options Thhe initi iaative deliveredd by Fourr Seaasons snoozing resulted in less will take time and patience. Heealth Care (FSHS C)C is a primme examplle didisturu bbed nighht-time sleepp of theh good practice taka ing place in and there weerer also lel sss residential and dad y care settings coomplaints of headaches. Derek Johnston, National to pror mote good hyydration. ThT e NACC advisi e that older Association of Care Catering “The result has beeen a redduction in the peopple shooulld aim to driink 1.66 littres amount of dad y-timem snoozing, therefore of fluiid or 8 x 8 oz cupps off fluidd per day.

16 APRIL 2013

HOSPITALITY

The Importanceortance of Chicken Foodservice intelligence from Allegra Strategies >> One of the key trends that Allegra “It’s a stimulating have identifi ed for 2013 experience, even is the rise of chicken ass a premium menu item. before the food has This is due to several arrived at the table.” factors, not least because it has such a universal appeal. iPad menus increase Chicken is going to continue to grow as a source of protein as food costs continue to rise; red customer spend meat is much more expensive to produce, with longer time to >> Restaurants that replace traditional paper menus with a develop and higher input costs. digital experience could see average spends per head increase It takes 4kg of grain to produce by 10%, according to new research. 1kg of Beef within a year, whilst it takes 2kg of grain to produce Evidence in the USA and Asia, where tablet menus Mr Hazell said of the iMenus: “It’s a stimulating 1kg of chicken within a month. are now being used, has shown that “all parties are experience, even before the food has arrived There is also the sustainability benefi tting”, according to Nigel Hazell, chairman at the table. There will always be restaurants argument to consider, with of Dun and Huang, which has just launched its which prefer the chalk board or paper menu. chickens taking less space in which Wine & Dine: iMenu solution in the UK. There are those that simply want the diner to to grow, needing less pasture and iPad menus are instantly updateable, which means choose, eat and move on, so that the table water, and producing less methane, daily specials can be included and dishes that run can be re-used quickly. so there will be pressure on out during the evening, can be removed. breeders to switch production “The iMenu has a place in restaurants that from red meat to chicken. Dishes can be presented via high-resolution images want to create a whole dining experience, and the iMenu can include allergy and nutritional something unique, where discerning people Premium chicken has become a information, as well as details of preparation times. go to eat individually created dishes and trend however, mainly because It is also possible to display the restaurant’s offering the restaurant wants the diner to know just several operators have increased in different languages, and diners can ask for the its appeal into a desirable dish. how much care, attention and passion has bill or order more drinks at the touch of a button. Mark Hix’s Tramshed restaurant gone into each one.” serves a whole roast chicken on a special carving plate, with the feet still attached! Nando’s has done a fantastic job in turning fast food Hospitality and chicken into a winning restaurant with incredibly broad appeal. Chicken Katsu (Japanese breaded, tourism summit announced fried chicken) is a huge selling dish >> Hospitality chiefs are set to host a summit to discuss the in operators like Wasabi and Tsuru Sushi, and one of the street food future of the industry. pioneers in London, Spit & Roast, The British Hospitality and Tourism Summit will Hospitality and Tourism Summit to make a produces the most amazing be held on June 11 at the InterContinental Hotel, pledge to attract young people into hospitality, buttermilk fried chicken! Park Lane, London, and promoting careers in increase youth employment and reduce our So, the importance of the industry will be high on the agenda. skill shortages.” chicken is not to be Delegates will be networking with young talent, Nestlé Professional MD Neil Stephens added: missed; operators however and industry leaders will present senior “As the fi fth largest employer in the country, Government ministers with pledges to create need to move beyond we have a collective responsibility to invest new training vacancies and apprenticeships. time and resource in nurturing and developing Hunters Chicken and Ufi Ibrahim, chief executive of The British Hospitality talent – in particular young talent – and Chicken Tikka and meet Association, said: “Crucial to our ongoing success is creating opportunities that will either generate the growing demand for the need to invest in our best resource, our young employment or make people employment- premium chicken dishes. people. We are asking hospitality and tourism ready. It’s for the greater good of both the businesses from across the UK to join us at the hospitality industry and the wider economy.”

APRIL 2013 21 ON THE RANGE ON THE RRangeange

>> There are few things more healthy and wholesome than oat fl akes, but they needn’t be reserved for just making porridge. As Country Range development chef Nigel Smith demonstrates, they can enhance a wide range of dishes – and they make fabulous oat bars too! “Most of us assoco iate oat flakes with brreakfast and they arre a grg eat base forr muesli,” says Nigel, who has just returned from a buusy You can also access this oat bar recipe using wew ek of cooko ery demonstrationsn for Counntry Raange customers in Country Range’s Oat Flakes by using your smart IrI elanndd. “But oat fl akees also work really wele l in crumbbless. Put some phone QR code reader. Scan the code or enter the ono a trar y with bror wn breeaddcrumbs, web address in your internet browser window. add come caster sugar and rooast iin the oven fof r a deliciouusly www.countryrange.co.uk/recipes/?ID=227 crunu chy topping. “Anotherr tasty way of using oat fl akess is to roll some brie cheese in them thene deeep fry foor a grg eat easy starteer.” >> Cooking Time: 2 hours (to chill) However, as this isssue of SStirr it up Oat Bars >> Portions: 3 is focusing on alll things breeakfast,t Nigel has ruustled up a recipe for oat Ingredients Method bars. HHe says:s “Theesse are ideeaal to serve for breaakfast in cara e homem s 50g Country Range salted butter 1. Place the oats, syrup, sugar and butter into a pan with fruit andn yoghurt. I could allso 50g Demerara sugar and warm gently. see thhem in bouttiquue guest housses 100g Country Range oat fl akes 2. Once the butter has melted, slowly add the rest of and coffee shoh ps as an alternnattive 4 large tbsp golden syrup the ingredients. to Dannish paasts ries or crc oisssantss 25g Country Range hazelnuts, grated 3. Place the oat mixture into a 1” deep tray lined with – they’re a lot heealthier too!” 50g Country Range dates, fi nely chopped greaseproof paper. Leave to one side and allow to cool NNigel wwilll be holdiing a series of Pinch of Country Range ground cinnamon for around two hours. cookery deemonstrrationsn usiing an Pinch of fresh vanilla or few drops 4. When it’s fi rm, turn out onto a board and cut into bars. aarray ofo Couo ntn ryy Range produucts ata of vanilla syrup 5. Melt some chocolate, place into a piping bag and feather Grand Designns Live, ExCeC l LoL nndon, Pinch of salt backwards and forwards over the top of the oat bars. fromm May 4-12.2 Allow to chill then serve.

22 APRIL 2013 Some of these brownies are made with butter...

...the others with FLORA Buttery.

We think it’s difficult to taste the difference.

What do you think?

FLORA Buttery contains 72% less saturated fat than butter.

www.unileverfoodsolutions.co.uk THE MELTING POT Brilliant Butties The British sandwich market bought ‘on the go’ is currently worth £2.8 billion, with 1.69 billion sandwiches sold last year.

>> We all take the Juliet Shield, restaurant consultant, 4. The use of fresh herbsb mixed through mayonnaise humble butty for has 30 years’ experience of owning or on thhe salad shows inteelligence and food knowledge. 5. Alwayss use a pepppep r mim ll for frreshly grinding the granted but a little and managing successful cutting- edge restaurants and award-winning peppercorns.s bit of thought and sandwich cafés (www.julietshield.com) 6. Source the bests inngredients you cann for your price range. effort could make Buy from smmalll produuccers wherevver posssible, and don’t 1. The bread is usually at least forgeet to meentntion them in yoour descrc iption. a very ordinary 50% of the sandwich, so as much sandwich into a attention should be paid to the Frank Boltman, restaurant and truly great eating quality of that, as to the fi lling. sandwich industry consultant 2. The quality of the butter is also experience. Here, (www.frankboltman.com) fi ve culinary experts important. It should be spread right to the edges. This is, after Therre aare soo mana y variations of sandwich share their tips and all, is the part the customer fi llings that it’s hard too know whhere tot recipes for super experiences fi r s t! staart. Firsttly, there will alwl ays bee sarnies. 3. Make sure your fi l lings have a variety of sandwwichhes that are nneededd as sttaples textures. Some crunchy surprises impress. inn the rangge, but theyey cann all benefie t froom a quala ity Chopped celery lasts well and is a change maakeover. TaT ke a lonong hard look at your product range, from the ubiquitous cucumber. hohow can you imprrovove the look andnd the taste that make yours “A cuut aboovve the rest”. CChickeen will alwwaays be the onee thhat sells fi rst so insteead oof the maany saaucces youu cann gete , trt y it with a home-madde “rrub”, a blendd of ddry or freshh heerb ana d spices rubbeed over the chicken, whichh can then be left to marinate into theh meat ...how can you improve the and either roasteed or pan frieed, even if you are usinng the pre-cookedd pououch pacck brreaeasts. look and the taste that make Whene it coomes to cheese ttheere are thousaands aapart ffrom slicing chedddad r.r Tryr a few othhere s and look for some intereesting yours “A cut above the rest”. chutneys andn relisi hes to givve tht em a ‘bespoke’ feell. WWhen it commes to bacon, yoyou can’t beat home-made crisspy bacon. Lay strtreaky bacon on a baking tray and keep it fl att – bake it in an oven at 180°C until dry and crisi p. Don’t drop it in a deep fata fryer, it losseses all the fl avour. A roast chhickek n, avocaddo ana d bacon clubb on artisan bread with good quality mmayo and salad will ses ll out everyy day. Don’t go overbooaarrd withh commpliccatteed combos. Keep things simple – justt remmemmber it’s qualitty that counts. You mamay wwant to trt y a “SSandwich of the Weeek” as a way of intrroducu ing new ideas. In a bub sy city location it’s eae siierr to be morre addventurouus wiw thh the fi lling, bub t you’ll have tto be the juuddge. Eveery onee getts fed up with thhe same oldd thhing.

Tom Bridge, international master chef and author (www.cookerydetective.com) SaS ndndwiches todayy are so much bettter inn quality and taste than they were 101 years ago, thannks to the Britissh Saanddwich Associationn which uphollds quq ala iti y sts andards in saandwich making. The BSA is a unique orrgganisation and one thah t is taken very seriously. If you are inn theh sandwiich and snaca k business and you aree noto a mmember of the BSA, Isiincerely advise yoou to jooin thhem.

2424 APRILAPRIL 20201313 THE MELTING POT

Being a chef I am often asked what my favourite sandwiches are. The Club is my number one and just try to make each mouthful an my Edward and Wallace Simpson variation is my favourite. exciting event for the customer.

Edward & Wallis Club Sandwich This sandwich also tells youo about me, I am a trrue Brit and it is important thaat ala l mym products come frromo this wonderful landd (exxcept the tomatoes becausse Italian plum tomattoeo s arre fuf ll of fl avour!!) The Club Sandwich was a favouurite of formem r King Edward VII and his wife Walllis Simpson. InI fact, Richard Henderson’s brioche toastie she took great pride in prreparing this sandwich. Ingredients 60g naturally curered rindless strt eaky bacon 3 thicck sls ices of Kornn breead 1 large Italiai n plp um tommato Richard Henderson, A bit more involved: 25g Cornish butter Sea salt & freshly milled NPD technologist, Food Potato and Rosemary Bread 300ml extra thick black pepppere 2.5g instant yeae st mmayonnnaises Service Centre Ingredients 100g Velveet Beete root, OR 5g dry yeasa t Crrisp shreddedd lete tuce Carrot, Parsnip and Don’t beb afraid to try somethinng 505 0g strong white OR 10g fresh yeast 300g CrC eamy Lancashire Sweet Potato Crir sps did fferent. Combine differeent bread fl our 2-3 tbspp fresh cheeesee (see recipe) textures and fl avours. With mym 2250g water rosemaary needlese 60g Cornr -fed Gooosnaarghh 4 frilly toothpicks Appple, Raspbp erry, Mascarrpone 10g salt 200gg mashed potato chhici kek n breeast & Briioche Toastie, you get layers of toaasts ed buutter Method Method brioche, warm sweet caramellised appple slices, the sharpness of the raspberries and a creama y mascarpone 1. If yyou are usinng dry yeast measurre the fl our iinto a bowwl and makeke a well in it. Sprrinkle tht e yeast 1.1 Liighg tlly toast the Kornr bread and alloww the breadad sauce.e It doessn’t need to be coomplicated, juust tryy to to coool ana d then butter two sslices, leaving the centree into the well annd addd 100g water. Leeave it for 15 slice pllaia nn. maake each mouthful an excic ting event foor the cuustomer. mim nuutes to dissssolvee. Add all of the ottheer ingredients ana d geg t thhem togo eether into a ball in the bowl. 2. Spreeada 10ml of theh mayonnnan ise onto the fi rst slice; add somme crisp lettucee, chheeese and 30g of chici ken,n Jane Mason, founder of Virtuous Bread 2.2 If you are using innstant or fressh yeast,t measure bacon and fouru slices of tomato.o Season welll with salt (www.virtuousbread.com) all thhe inggredients ini to a bowl and get thhem and fresshlh y milledd black pepppep r.r togethher into a baall. A key, and oftten oveerrlooked 3. Turn the ball ouut on to the counter annd knk ead weell 3. Coat both sides ofo the plaiinn slice with the rremaiining fofor 10 minutes. Thhe dough will be sticky (because of mayoonnaise andn plal ce onto tht e top of the first slice, area of a greae t buttie is thhe the potato) but juust persevere. DoD n’t add moore flour pressiingg down slightly. brb ead! So manyn aree served on rubbish brb ead. Here are two – just gete sticky hhandn s. After 10 minutes, pop the 4. Top wwitth a little leettuce annd add the remainning douggh bbackk intn o tthe bowl and let it rise for 1 hour. chickenn, bacon, tomato, seassoonn with salt and freshs ly rrecipes – ono e complettely milled black pepper, and sppriinnkkle with a small handful sis mple andn onee a little more To shaape theh brreaad: (15g) off crushed vegetablee crir ssps. innvolved – from my book, 1.1 Gently pull ththe dod ugh out onto a lightly fl oured suurface. Spriinklk e fl our on the top of the dough and 5. Add thhe fi nal buttered slil cee, press down firmlm y. All You Knead Is Bread. fl our youru hannd annd then shape it iinto a bala l. Place inn fi rmly thhe four toothhppiccks and then carrefullyl slice the club sanndwich intoo quartr ere s and garnish 2. Pretend thee douugh is a clock. Pinch the dough at withh thee remaining vegetablee crispps.s Simple: Soda Bread “nooon” and streetchh it away from you and fold it back over the douughh. Lay iit down. Pinch the dough at Ingredients 1 teasppoon of “three” and thhene “siix” and then “nine” and do the same Beetroot, Carrot, Parsnip 450g wholewheat fl our bib caarbr onate of soda – makingg four ““sstretch andn folds” around the dough. & Sweet Potato Crisps ½ tsp salt 400g buttermilk 3. Gentlt y roll thhee douughh up into a sausagee, tuuck the ends undeer annd, as besest yoy u can, makke the Ingredients 4 large carrrots, peeeled Method douggh into a bala l. It’t s sos ftdouo gh so work quickly 4 frese h Red Velvvet and ggently. Flouur yyoour hanndds wheh n you neeed to Vegeetat ble oil for 1. Preheat the oven to 230°C. beetroootss, peeled bub t ddon’t knnead moorre flour intto the dougu hh. deepp frying 2. Sift the dry ingredients together and then make a well. 4. Place the doughg on a bbaking tray tht att you haave SSea salt Add the buttermilk and just stiir until everything iis incorpoorated. 6 paarsnin psp , peeleed lined with non-sstiick baka inng parchment,, flourr thee FrF eshly milled blackk You will need to use your hands iin the endn . 2 lalargge ssweet potatoes, top annd ccovver iti with a ddry tea towell. Let it rest for pep pper peellede 3. Turn the dough onto the counter and knk ead gently for no 45 minnutes. more than a minute or so just to bringn the dough together 5. Pre heeat the ovenn to 200 ded grees. When iti is Method in a ball. hot, quiu cckly cut a crisss-cror sss patteern on the top 1. Preehheae t a deeep fat fryyeer to 190°C/375°F. 4. Line a baking tray with noon-stick baking parchment andd of the douggh with a shara p knife or razor – just ttwo place the ball on the tray. cuts in either directit onn. 2. Thhiinly slicee thee parrsns ipps, carrots, sweet potatoes 5. Flatten it into a disc about 4cm high and then, with a annd beb ete root (keeping theem separate) using a 6.6 Popp it in the ovev n and baakee it for 45 minuttes. knife or a scraper (wet it fi rsts , makes it easier!) cut a ded ep Let it cool ccompleetely befoore you cuut intoo it.t veegeg table peeler, shharp knknife oro mandolin. X in the disc – almost, bub t non t quite to the bottom. 3. WWorking in batches, deeep--fry the parsnips, 6. Pop in the oven and bake for 10 minutes then reduce tht e This bread is light aannd moisst and deelicic ouss. caarrrots, sweeet potatoes annd tht en the beetroots temperature to 200°C and bake for a further 15-20 minun tet s. It makes brilliaant chickene sanndwwichess. Takke a foor ttwo minutees until crisspp. 7. Let it cool completely before cuttt iing into it. coupple of slices of coldl roaasst chih ckene and lay 4.. DDraia n on kittchene pappeer andd season well. themm on the bbrreeadd. Addd a dolloop of maayyonnaaise Soda bread is dense and fl avourful and makes 5.5 PlP aace iintoo a presentatioon servr ing dish, toss the annd lay doownn somome bib oor bososton lettucu e, salt four types of crisi ps togetther carefully and if you are excellent sandwiches witth sts rongg Brritish cheese ana d annd pep ppeer. DeD licic ous! This brb ead kkeepps well seerrving at once,e seasoon witht sea sallt and frreshly pickle with a bit of lettuce for crunch. It does not keeep becausse it is mooist due to the potato. miilled blackk pepper or keeep in an airtight conntainer. well so do eat the bread on thhe day you made it. APRIL 2013 25

COUNTRY CLUB

A waffl e-y good prize! >> Would you like to make waffl es like Gordon Ramsay? You can if you get your hands on this prize. WIN a Gordondon RamsayRamsay To coincide with our focus on all things breakfast Waffle Makerker this issue, we’ve got a Gordon Ramsay Waffl e Maker up for grabs for one lucky reader. For your chance to win, simplly send an It has variable temperature control for a email titled ‘Gordon Ramsay WWaffl e personalised cooking experience and a 180° Maker’, along with your namee, rotation function for even cooking. A non-stick contact details and the namee of cooking plate makes for easy maintenance your Country Range Group while a stainless steel fi nish ensures a great wholesaler, to competitions@@ aesthetic fi t for any kind of kitchen. stiritupmagazine.co.uk

>> For a quick and healthy For your chah ncce tot win, ssimpplyy sennd an breakfast on the go, Kellogg’s email titledd ‘Kellogg’s Nutri-Grain’, alono g with yoouur name, cono tact detailss andd thee name Nutri-Grain takes the biscuit. of yoour Coountry Rangnge Group whholessala err, We’re giving away 365 bab rs of a mim xture of to [email protected] uk Nutri-Grain fl ava ours incluudid ngg Neww Nutri- Grain Crunchy Oat GrG ana ola. Kelloogggg’s’ WIN! a 365 day new NuN trri-i Graia n Crunu chchy is rich ini wholeegrain oatst , containss six B supply of Nutri-Grain vitaminss andd iron,n, and is a sos uru ce of cereal bars nan tural fi brre. This new Granola bar iss suitabble foor vegetariansns, isi free from arrtit fi cial collours and flavov urs, and is suitabblee for salle in schhoolss at lunchtime.e

Closing date for all competitit ons: 30thApA ril 2013. AAll winners wiw ll be notifi ed by 31s1sst May 201013. PosP tal entries forr ala llo offt thhee competititionso caan be sent too: Countryt Range Groupp, PO Box 508, Burnrnley, Lancashirere BB11 9EHH. FuFull termms and concoondittionio s cann beb fouf ndd at:a www.counttryrangan e.co.uuk/skk//stir-it-up

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APRIL 2013 27 A HELPING HAND FOR BUSY CHEFS www.hbingredients.co.uk

Think for a moment... you’veyou’ve ververyy little time, prep’ space is at a premium,mium, so is skill... and you’ve got to deliver 200 top qualitqualityy covers in a hurry...who are youou ggoingoing to call?

>> If it’s inspiration And the aim? To widen menu For example, chef took just a used to help set you’re seeking – and options and provide solutions matter of minutes to prep a the Italian Meringue for the busy chef. small range of the 9.5cm sweet mousse & DGF Nappage Blond plenty of good ideas, pastry cases, pictured. (Clear Gel) to glaze the Fresh ‘Sharing ideas based on our you need look no fruit, fi lled into a Pidy all butter respective products is the name The product is made with pastry tart, fi nished off with further than Pidy, of the game,’ says Robert Whittle, White Chocolate Mousse and somesomeofthefabulousrange of the fabulous range the HB Ingredients General Manager of Pidy UK. Dark Chocolate Mousse from of purees from DGF Coeur “it’s all about highlighting the and Belgian pastry Callebaut range and is decorated Sauvage.... specialist. best tips and tricks using Pidy with some of the new Pidy sweet pastry and leading brand names crumbles (actually pictured It’s a move that’s going to such as Barry Callebaut and with the three chocolate create some of the most exciting Cocoa Barry, all available through meringue crumbles in a single It’s simple combinations to hit the kitchen HB Ingredients. Across the year portion sweet pastry tart – since Heston Blumenthal Pidy will be presenting menu see recipe card 1.) with a little started playing with fi re and ice. ideas through Stir it up and social media sites to help inspire and ‘The main reasons for choosing know-how! promote your creative skills.” these are their ease of use, quality and fl avour,’ explains Award-winning pastry specialist This time of year Pidy’s Paul Eason. ‘They are also time Pidy has been on the scene Demonstration Chef, Paul Eason saving, therefore cost saving since the 1960s. Producingcing (pictured left) , is concentrating – and there’s no waste. In terms canapé, tart and quiche shells on desserts, outdoor catering of cost, the ingredients for in eight different pastry types, and weddings. As with most this particular dessert came and the company has three foodservice operations, the to around £1.20. Sell them production units in Euroope emphasis is on the UK’s calendar at between £2.40 and £4.95 and North America and of sporting and other events from and the Gross Profi t Margin on offers what is possibly April onwards. And as no-one return can be anything from the widest range of wants to be stuck in the kitchen 50% to 75%. pastry lines in Europe. when Wimbledon and the test match are on anything that will The same goes for the recipe Pidy actively encourages speed up prep suggestion on card 2; another the chef to ‘have a go’ time is good classic dish using the Callebaut using ready prepared bases news! Mycryo coco butter which is and cases. It is, after all, ‘The main reasons for choosing these are their ease of use, quality and flavour... ’

SUMMERSUUMMER FRUITSFRUITS TARTTART MOUSSEMOUSSE TATARTRT withwiith a SSummerummer Fruits MoussMoussee with Dark & White ChocolateChocolate >>> 20 mminsins prprepep >> 20 mminsins prprepep >> 2 hours chilling >> 2 hours chilling >> Makes 10 >> Makes 10

the craftsman’s creativity Ingredients Ingredients that brings the product to life 110g Strawberry pulp 11cm PIDY Sweet Sablee and gives it the kind of eye 110g DGF Coeur Sauvage Peach Puree 150g/6oz Callebaut Dark Chocolate Mousse Mix appeal that encourages a second purchase. 50g Granulated sugar 180ml/6 fl oz milk 100g Callebaut Mycryo Coco butter 150/6oz Callebaut White Chocolate Mousse Mix 200g20 Italian meringue (150g Caster Sugar 180ml/6 fl oz milk So who are and 3 egg whites) For the toppings 550g Whipping cream you going Use Callebaut Choc chips, Shavings, Decotubes, Method Pencils or runout to call? 1. Heat a third of the DGF Coeur Savage Peach purée Dried Fruits (strawberry, Banana Chips etc.), with the sugar to 70°C add the Callebaut Mycryo dessert toppings or Crumbles Why... us of course! cocoa butter, mix well. Allow to cool 2. Combine in the rest of the purée at 3°C Method 1. Make up Mousses by whisking on High speed We are your one stop For the Italian meringue Mousse powder & milk for 5 minutes until thick shop for good ideas 1. To make the meringue, dissolve the caster sugar and smooth. Decant into a piping bag with star in 75ml/3fl oz of water, then boil to the soft ball nozzle and chill to allow to set/ fi rm up. stage (120C on a sugar thermometer). – and inspiration. 2. Pipe into Tartlette case, 1 half dark 1 half white 2. Whisk the egg whites until they form soft ppeaks. 3. Decorate to your liking and refrigerate until Slowly pour the sugar syrup onto the required, can be made about 5-6 hours before whites while whisking. Continue serving. whisking until cold. Just have fun and let 3. Fold in the Italian meringue your creative juices mixture and the whipped cream. fl ow!!! 4. Decant into a piping bag with star nozzle and chill to allow to set/ fi rm up. 5. Pipe into Tartlette case, top with fresh Fruit and Glaze with DGF neutral Gel 6.6 Serve with Passion Fruit Puree LUCOZADE PRICE SPECIALS 25% DISCOUNT OFF STANDARD CASE PRICE IN APRIL LUCOZADE ENERGY IS THE UK’S NO. 1 ENERGY DRINK BRAND, WORTH £269M* Lucozade Energy Lucozade Energy Lucozade Energy Lucozade Energy Lucozade Energy Original Orange Pink Lemonade Caribbean Crush Blackcurrant 380ml 380ml 380ml 380ml 380ml LUCOZADE REVIVE WAS THE NO. 1 SOFT DRINK LAUNCH OF 2012*

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Leading Light...

“I work fanatically with the seasons and my menus refl ect that.”

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>> Tom Kitchin is almost What are your three innfuses together fof r delicic ous efffect. Why do you think it fanatical about working kitchen secrets? Working wiw th Alaainn Ducasse, Guy matters to say, on a FiF rsstlt y,y woro k wiw thh thee seasoons. Savoy ana d PiP erre Koffmmann taughtt menu, where a chicken with the seasons. MMakeke suru e yoou chc oose pror dud ce mem to respect prrodduce. or lamb has come from? that’s freshh and in seseassonn – Authoro of FrF om Naturre too What is your favourite quq iti e sis mply it tastese betteter ana d Plate ana d Kitct hin Suuppers, ingredient, and why? understand the produce and is a grer at way of pairrinng fl avoursr whw y it tastes the way it does.s ana d a reegulal r ono Sata urdday and texturu es exactc ly as naatut rer Without a dooubu t tht e fi rsr t grrouo se KiKitct hen and ThThe Greaat inntendndeded. Seeconddlyy, trusu t ofof theh seae son.. Gamekeeperss, I use a lot of local suppliers and us chefss alike eagagerlyy Brritish Menunu, Toom oppene edd loocal prodo ucerrs and suuppplil ers. suppliers and producers Faarmmer’ss Mara kek ts aree a greata awaiit tht e 122tht Auggusst every year – The KiK tct hih n ini Edinbn urghg plp acce tot get expx ere t ada viv cec and thhe GlG orioous Twelfth wheh n thhe fi rst so it reassures my in 20006.6 Albbert Roux is learn abouo t inngrg edients straight grouo ses birds arrive, heralding theh guests that what reported to haave saia d tht ata frf omm thee expx ere tss whoo grow, start off theh glorir ous gaame seasos n. they are eating is faf rm and proodud ce theem.m GrG ouses embodo ies all thhat is great fresh and seasonal. Tom iss the cheh f inn Scootlt annd about Scotttit sh prooduce – deep, Finally, avoid waste! who is most lil kek ly to wiin compplel x annd fresh and there is I think people are more I live by this rule. thhree MiM chc ele in staarss. HeH is sos methinng inncredibly speecic al aware of what they are Not onlyl can leftoovev r ingrg ede ients be aba out eating it on the very fi rst allsos Scotlland’d s younu gest putting in their body assembm led annd cookked quiu cklyy, yoy u day itt beccomes avav ilabblee. Michc elin-sstaarrr ede chef caan createe wonderffulu fl avours from WeW have dinersr bookingg as faar nowadays; it’s a propo rietorr at age 29. combm inning tht emm andd lettingg them as a year inn advd ancec to ennjoj y it. bit of reassurance. >> Albert Roux is reported to have said that Tom is the chef in Scotland who is most likely to win three Michelin stars.

APRIL 2013 31 LEADING LIGHTS

“A lot of Scottish dishes are steeped in tradition, but if you have quality ingredients it’s easy to be creative and add your own personal twist.”

Your winter à la carte At The Kitchin we live menu at The Kitchin and breathe our ethos features a lot of fi sh – ‘From Nature to Plate’ is that because with a waterfront restaurant, it’s meaning everything what people are coming for we serve is as fresh or would it be normal to as it possibly can be, fi nd a menu heavy in game delivered straight at another time of year? from land and sea I work fanaticala lyy with the and cooked that seasons and my mennus reflect that. Thhey are constantly very same day. changing and depend on what my TaT king produce ‘featheerss and suppp liers might brinng me thaat daay.y all’ and preparing it to orddere I have worked in some rer allly enhn ances the didiningn of the top restaurants experiencec as weell as tht e taste.e in the world and I just Do you think it is couldn’t believe all of possible to put a genuine, the wonderful fi sh and fresh twist on a famous shellfi sh that would arrive national dish such as every day – all from my Cock-a-Leekie soup and Kitchin Suppers includes one-pan wonders home of Scotland. convince the locals? and ideas for creating easy but tasty dishes A lot of Scotttissh did shess aree That’s one of the main reasons steeped in trar dition, but if you I oppene edd my rer staurant in have qualiityy ingreedidiene ts it’s Edinburgh, I have a wew alth of easy to beb creativi e and addd amazing prodducu e that can be found youru own perrsonal twwist. I’m riighg t ono my doorstep. Game is one reallly passsionate abbout addid ngg of my favourite ingrediei nts and my own modern ttake to classic doess feature proominently on my dishhese , havingg a bit of fuf n menu thrh oughg out the wintere Ingredients Method witht theem, witthooutu ruining the moontthss, but it reaally dodoese esseencn e of theeir chharactere istic 1.1 Heat thhe oven to 200°0 C/Gas 6.6 Heae t a depep ndn on whhata is in seaason.n For the casserole heavvy-y bab sed ovo enprrooo f sauté pap n or fl avour.r I likke too give tht e Olivev or sunflflowwer oio l fof r cookking shhalllow fl ama epe rooff casses role and add a Your philosophy of traddittionaal Scoto chh Brothh recipe 6 gog od-quaality sauusas ges drizzlz e of oil. OnO cec hoto , add the sas usu aggese and coc ok, turning, for a few minutes to ‘From Nature to Plate’ a littlee twists by addiingn muuttoon. 4 raashhere s ofo baca oon, derinded and coloour evenln y. Addd the bacon stripps ana d infl uences your choice Usuaally this disi h iss madde wiw thh cut inntot strrips cook for a furthher 3–4– minnutes. of suppliers, ingredients laambm but I thih nkn muttton gives it 1 whw ite ono iion,n peeleed and chhopped 2. Addd the onionn witth thhe garlr ic andd and techniques – a truly juicy fl ava our ana d deeptp h. 1 gag rlr ic clol vev , peeeledd and chopppedd drd ied heh rbs ana d cookk foro 5 minutes to your whole approach 1 teaspoonn drir edd herbes ded Provev ncn e softene , sttirring from timem to timem . to business, in fact. Kitchin Suppers includes 2 x 400g tini s butter beaanss, rir nsn ed one-pan wonders and 3.3 Meaanwhile, for thhe heerbr y crrumu b Why is it so important to 404 0g0 tin choh ppedd tommattoes tooppinng, tear thhe brb eae dcrumbbs into ideas for creating buy your birds ‘feathers 200ml chickek n sstock chc unnkss andd putu into a blenndeer withh theh easy but tasty dishes and all’ and scallops sea saltl and freeshs lyy grounu d black peppperr herbss. Blitzz untn il the breeadd is redud cec d to in their shells? Does it – is there something in crrumbs andd the here bsb are fi nely chc opped.d make a difference to the there that might inspire Herby crumb topping 4.4 Addd the butteer beb ana s,, tomo atoeo s and dining experience or professional chefs as 150gg whih te breeadd (ideally day old), chhici kek n stock tot the pana , stir to mim x is it purely economic? well as home cooks? crusu ts removovede everyty hingg toggetheer annd ses ason well with saltl and pepppeer. Sprinnklle tht e herby crumbss I likek to workk with producu e in its Hopeefully it will inspire 50g parsley, rouughly chooppede evennly ovev r the surfacce and baakek foro 25 pup rest form, untn ouchhed and everyoy ne. I loooko to bobooko s,s othher 50g taarrr agon, ror ugghlh y chhoppep d miminuutes unu til thhe tot ppp inng iss crisp. Servrve exactly as nature intended. chefs annd places I’ve trravelleed 500g cherrvil, roughlyl choppped wiw thh a leafy sallada foror conntrt ast ifi you likke. Itt also mam kes ecconnomo ic sennses for idi eas and I wooulu d loovev to tot make the mosts of what is think that my did shes are PhPhotographhy crredit: Kitchiin Suupperrs byy Tom Kitchin is publissheh d byb Quadrille, prp ici edd £202 . avaia laable locally. gig vingg others ini spirattioon. PhP otography © 202 122 Laura Edwara dss.

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A great breakfast will save your bacon Part strict school Miss and part exasperated parent, Channel 5’s Hotel Inspector Alex Polizzi has travelled Britain berating hoteliers for their hapless hosting skills and dated décor. >> Nothing was sure Here Alex takes time to infuriate her more out of fi lming her latest than a substandard BBC2 show ‘The Fixer’ breakfast of soggy to offer Stir it up readers scrambled eggs, her top tips for a great anaemic bacon and burnt bangers. British breakfast: • Always buy the best bacon “Most hotels are bed and breakfast, you can afford. If you’re using and breakfast is the one part of the locaal always say so on the menu, as stay which guests feel they are well as for organic or special breed. getting for free,”” says Alex, heir to the global Forte Hotel group. • Same goes for eggs. If they are from your own hens make a “If hoteliers are offering a poor big song and dance about it. breakfast I fi nd it very dispiriting – and, as the viewers know, I willl • Presentation is often tell them so.” overlooked at breakfast. It’s much nicer to have fewer But her trademark tickings-off things on the plate if well-presented “it’s all a bit bonkers dad rling”g and then have people ask for often fell on deaf earrs as proud more if theyy want it. proprietors fought in vain to Always make sure your defend their fl a gging businesses. • breakfast is served fresh. “It can be very frustrating at timess • Always use local jams if people don’t listen to addvice,” and honeys and say so. she says. “We stand up to scrutiny far more now than we did 10 years • Don’t offer too many options, ago, and there are pockets of bub t make sure what you do offer excellence, but we’ve still got some is incn redibly good. way to go. Why can’t so many hotels • I’m a bread snob. Either make even serve a half-decent coffee?” your own bread or get an artisan An award-winning hotelier in her loaf. Do not offer people common white sliced from the supermarket. Channel 5’s own right, Alex has climbed her Hotel Inspector way up the hospitality ladder • Tregothnan Estates grows Alex Polizzi gaining respect from both their own tea and if you’re really colleagues and peers. passionate about providing a great British breakfast, they She adds: “I know that lots of do an amazing range which hoteliers watched the show you should look at. to judge themselves by other “We stand up to scrutiny far more people’s standards. Lotss of them wrote to me, congratulating me and thanking mee for putting now than we did 10 years ago, and there people on the straight and narrow. Most businesses could do with are pockets of excellence, but we’ve advice or outsside help andn I’m a good way of gettting it.” still got some way to go.”

APRIL 2013 35

SIGNATURE DISH

My signature dish >> Chart-topping songstress Liz by Liz McClarnon McClarnon is no stranger to the kitchen. The multi-talented singer, who was one third of girl band Atomic Kitten, swapped her microphone for an apron and showed her culinary prowess by scooping the Celebrity Masterchef title in 2008. Earier this year, the band got back together with their original line-up for ITV2’s The Big Reunion, which saw six former chart-topping bands from the mid to late 90s reform. Says Liz: “We were approached to do it quite a while ago. ITV just said, ‘Would you like to be part of the show?’ We kept thinking it was going to be like all the tours that we did at the very beginning of the band, so we jumped at the chance basically. “Everyone was very happy with what they were doing but everything sort of aligned for this. The timing was right for all of us, and we all fancied it. So it was perfect.” Now a regular on a variety of TV cookery shows, Liz admits, when it comes to fl avours, she’s a “savoury girl” and always chooses cheese over chocolate. She explains: “I don’t do dessert, so if you don’t do sweet either, and fancy something deliciously different, why not try my recipe for these bite-sized beauties. “These amazing breakfast muffi ns are a delicious start to the day. This is a very Liz admits, when it comes to fl avours, simple recipe but very yummy!” she’s a “savoury girl” and always Liz McClarnon’s chooses cheese over chocolate Breakfast Muffi nnss with Bacon >> Makes 12 muffi ns >> Cooking time: 1 hour Ingredients Method 22225g5g self-f rar issining fl ouour 1. Puut thhe fl our, salalt,t Catathedrdralal 3.3 GrGreae ses theh mufuffi n ttrrayay well, A pinch off sala t Cityt Mata uru e, sugugarar andd bacaconn thene addd thee muffi n mixtx ure 1177g Catht eddraral Ciityty Maturu e inntoto a lara ge bowo l annd mix itt allll (o(ovveer haalff way in eae chh onen ).) ChChededdaar,r, grratet d totogegethther, thhen maka e a wewelll in PlP acace intoo a 20000°C° prereheeatatede 2828g sus gar ththe mim ddllee of ththiss dryy mixi tut rree. ovovenn foro 20 miminutees oro unttilil goldene brownw . 8 grili led babacoon rashs ere s,s choppppede 2.2. InIn a smam llerr bowo l mimix the 1 egg mimilklk, egegg anand oiil then add thiis 4.4 Servve thhe bebeauutiies up.p 17177m7 l mmilkk toto thee dry mixxture in tht e largeer 7878mlm veggetetaba lee oili bob wlw andnd mixx it ala l upu .

APRIL 2013 37 BAUMANN’S BLOG

) Baumann’s blog))) Flower Power! >> I can’t bear fl owers on dining tables in restaurants! No one >> Top tips from the ever seems to change Eden Project to help the water and they end take you and your up droopy and smelly, business forward so they look half-dead, into a sustainable, then you get petals low-carbon future. falling onto your dinner. Or someone knocks Energy them over! With energy prices set to I think they detract from the rise around 60% over the next artwork we have hanging on the ten years it makes sense to walls. Plus, no one wants to be reduce energy use and switch talking around a vase of fl owers, to renewables – but where do they?! do you start...? Not that I don’t like fl owers. 1. Take a baseline – analyse They defi nitely have their place your energy bills over the year We also include and we always make sure we using a breakdown of your bill have a nice display in the or an Energy Meter to help. entrance to the brasserie. Then work out how much edible fl owers on the it’s costing you! We also include edible fl owers on the menu, of course, too... 2. Reduce consumption – menu, of course, too... explore technical and operational Happy cooking! effi ciencies like LED bulbs, energy effi cient appliances and MarkM Building Management Systems and use your baseline to help Modern combis feature • Combi steamers are available calculate payback periods sophisticated programmes that in all sorts of different sizes for any investment can duplicate the chef’s signature and capacities – get the model 3. Raise awareness – staff dish at the touch of a button. that’s right for your venue. play a huge part in reducing From perfect roast pork, with If you’re not sure which is best consumption – invite ideas, succulent meat and crispy for you, discuss it with your provide hints and tips and crackling, to souffl és, cakes, supplier or manufacturer. look at changing HOW you pan fried fi sh... Their ease of • If you want to fi nd out more use energy use means even unskilled staff about how combi ovens work, can cook dishes perfectly. 4. Generate renewable power ask your supplier to arrange a – investing in renewable Not only is food beautifully demonstration. Never be afraid technology isn’t always an cooked, it also retains its to ask for advice, at any stage. option but it’s worth a look, Combi-Nation: nutrients and there’s less The Catering Equipment you could generate free the appeal of the shrinkage than with conventional Suppliers Association (CESA) electricity and get feed-in combi steamer equipment, so caterers get more is the authoritative voice of the tariff payments to boot! portions per kilo of raw food. A combi steamer cooks by catering equipment industry, 5. Offsetting – once you’ve done combining steam and dry heat. Combi steamer tips representing over 160 all you possibly can to reduce They’re hugely popular because • Choose a reputable brand. A companies who supply, service energy, consider offsetting they also combine the benefi ts combi steamer is a substantial and maintain all types of your unavoidable emissions of two established cooking investment, it’s essential that it is commercial catering equipment (www.climatecare.org) methods – so you get roasts that engineered to stand-up to the - from utensils to full kitchen schemes. For more information To fi nd out more about their are crisp on the outside (as in a demands of a commercial kitchen. on CESA visit www.cesa.org.uk work with businesses visit conventional oven) and succulent • Try to utilise it to its full capacity on the inside (as in a steamer). www.greenfoundation.org.uk – a big advantage with a combi Early models had a reputation steamer is the ability to complete for complexity. Thankfully numerous tasks using one that’s all changed now. space-effi cient model.

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National Waiters NEW-LOOK HOTELYMPIA Day to celebrate MOVES TO APRIL 2014 Britain’s greatest >> The UK’s most comprehensive event “Hotelympia 2014 for the hospitality industry, Hotelympia, has service industry is set to unite the undergone a makeover and date change. very best...” >> A new day to celebrate the The event will now take place from April 28th – May 1st next frequently overlooked contribution year at London’s ExCel. James Tanner has also been named chef director for its world class of waiters and waitresses to the culinary competition, Salon Culinaire. Toby Wand, MD (pictured) of event organiser Fresh British dining experience will take Montgomery, said: “Hotelympia 2014 is set to unite the very best of catering equipment, place for the fi rst time on June 23. food & drink, tabletop, design and technology, plus Salon Culinaire, under one roof. The term “waiter” originated in Middle English in “Also with a continued focus on sustainability we will be launching a new co-located event the 1300s. Originally handpicked by royalty, on waste management solutions in the hospitality environment, titled ‘Waste Works’.” waiting staff formed a crucial role in serving and For further information please visit www.hotelympia.com defending kings and queens. Today, as British gastronomy takes a seat at the top table, British waiting staff carry an estimated 4 million tonnes Veggie Chef of the Future contest now open of food, billions of plates and billions of drinks to dining tables every year. >> Talented vegetarian chefs have just two weeks left to enter Cordon National Waiters Day will feature a programme of events including a grueling Waiters Race. Waiters Vert Chef of the Future 2013. and waitresses will be tasked with running with a The live fi nal, on May 8, will see four contestants producing a fully-laden tray through an outdoor course in three course meal, plated for four people, within three hours. London. Other events will include celebrities Written applications need to be in by April 15. You’ll need to returning to their roots and working as waiters submit full details of your menu (including an ingredients and waitresses in the restaurants they worked list) and an explanation of why you think you should be the in before they found fame. Chef of the Future 2013. For a full set of competition rules For more information visit and details visit www.cordonvert.co.uk/chefofthefuture www.nationalwaitersdays.com or call the Cordon Vert team on 0161 925 2000.

40 APRIL 2013 FOOD & INDUSTRY NEWS

Continental fl avours tipped to Market Report be hot foodservice trend in 2013 Prices won’t be dipping >> A n i n c r e a s i n g desire for French-inspired fl avours is the latest emerging trend for >> Vinegar Vinegar prices are also set to rise through foodservice, according to leading bakery 2013 as a result of last year’s poor manufacturer and supplier Delice de France. grape harvest with poor weather in key Extensive sector and consumer As well as the steady increase of all production regions, such as France, research by the brand has things continental, seven ‘super’ trends Italy and Chile. Low supplies are likely demonstrated a 25% sales increase were highlighted as key opportunities to translate into higher prices for al for the continental favourite within the channel. This includes: wine-based products, such as wine and balsamic vinegars. Grape prices for some brioche, whilst croissants sales 1. The rise of street food meets rising vinegars have increased by 25 – 40% meaning that producers are up 18% in the last 12 months. consumer curiosity for adventurous, affordable snack foods are going to have to increase their selling prices accordingly. This trend is also supported with the expanding demand 2. Global fl avours such as Peruvian, >> Olive Oil for quintessentially French Korean and Lebanese The price of olive oil in Spain has seen large increases year-on-year. pralines, salted caramel, 3. The popularity of ‘informal’ dining Spain, the world’s largest olive oil producer, accounting for macaroons and crêpes seen following the erosion of ‘three meals a day’ approximately 44% of global production, is forecast to decrease production by around 50% in 2012/13 caused by the dry weather across cafés, street food stalls 4. Health conscious consumers switching conditions experienced in the Mediterranean. Global olive oil and bakeries across the UK. to mini indulgent products to satisfy hunger without compromising on taste production is forecast to decrease by 12% in 2012/13 to 2.9m The theme, however, is not only tonnes. Lower levels of production have been met with fi rm limited to its more traditional 5. The rise of the ‘foodie’ culture and demand, leading to higher olive oil prices. French roots as the rise in increased awareness of food freshness products from middle-east and and quality Grape prices for some 3000 francophone countries such as 6. Specialisation and limited menus vinegars have Olive oil lampate Spain 2500 Morocco and Algeria has also 7. Street vans bringing great food to the increased 2000 seen a boost in awareness consumer in unexpected and unusual EUR/MT by 25 – 40% 12 locations 1500 10 11 13 .ltd.uk tel: +44(0)1628 851313 and availability, with 47% of 09 e-mail: support@mintec 08 © Mintec Ltd 2013 consumers looking to try 8. The breakfast opportunity out of home is this style of food. substantial, with 6.4% growth year-on-year.

APRIL 2013 41 IS CHANGING TO

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