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 ? SAVE ble for sale in school uita All s 2 BUY ANY GET 1 FREE KEEP IT © 2013 Kellogg Company Kellogg 2013 © For more information on merchandising solutions call the Kareline 0800 7836676 www.kfoodservice.co.uk 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 Our editorial partners... Contact us... 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... 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 atat 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... 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... 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 cocombat 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.