Stir it up APRIL THE MAGAZINE OF THE COUNTRY RANGE GROUP 2009 £1.50

WHY BUY FROZEN MEAT AND POULTRY? THE PIE’S THE LIMIT FOR TALENTED CHEF TOM CULL MY SIGNATURE DISH BY DICKIE BIRD MBE LEADING LIGHTS BY PHIL VICKERY INCLUDES YOUR PROMOTIONS SUPPLEMENT Fun & Games with Tetley

LEVEL 3 Nintendo DS Lite with Brain Training* LEVEL 2 Portable DVD Player

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Stock up on cases of Tetley 2 x 1100s or Tetley Envelope 250s between the 23rd March and 1st May 2009 inclusive and buying Tetley will bring fun and games. Train your brain with a Nintendo DS Lite, watch movies on the go with a portable DVD player, or have the freedom to choose with aHMV Gift Voucher.

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Application Form I would like the following quantity of gifts: I have read, and agree to abide by, the Terms and Conditions as stated. Please read the Terms and Conditions at www.teaexperts.co.uk/dspromo before signing this ...... X £10 HMV Voucher(s) application. Please complete your business name and address for this application to be valid...... X Portable DVD Player(s) Your signature: Your name: ...... X Nintendo DS Lite(s) Job title: Maximum of 5 gifts in total Date of application: Your business name: I’m attaching my proof(s) of purchase and I’d like Now send this form along with the required Your business address: my gifts delivered here (if diCerent from the proof(s) of purchase to: Tetley Spring Promotion above address): 2009, Freepost SCE 4362, Pewsey, Wilts, SN9 5SZ. Delivery address: Applications must be received at the address above by 14th May 2009. Postcode: Postcode: We don’t share your information with anyone Daytime telephone number: else but once you sign up for this promotion, we The catering outlet where I work is best may well send you further information or other E-mail address: described by one of the following: Tetley oCers. Workplace Health & Welfare You may contact me by: Your usual Delivered Wholesaler:...... Restaurant Fast Food Cafe Email Post Telephone I have bought ...... case(s) of Tetley for Caterers 2 x 1100s Hotel Education Please do not contact me or ...... case(s) of Tetley for Caterers Envelope 250s Pubs & Bar Travel & Leisure CRG Stirit up contacts www.stiritupmagazine.co.uk contents EDITOR Janine Nelson [email protected] Telephone: 01282 611677 Editor’s Letter DESIGNER Richard Smith Telephone: 01282 611677 PUBLISHER Practical Publishing We’ve got another packed edition everyday herbs in days gone by, and Telephone: 01282 611677 of the magazine for you this month. examine the benefits of using frozen ADVERTISING Mags Walker As spring is in the air, we’ve got lots meat and poultry. [email protected] of fantastic recipes to help you make I hope you have a lovely (and Telephone: 01282 611677 the most of the new season’s lamb. successful) Easter, SUBSCRIPTIONS Olivia Turnock [email protected] We’re also celebrating girl power as Telephone: 01282 684555 we chat to two prominent female Enjoy! chefs - Lisa Allen and Rachel Humphrey - who are at the top of their game. Representing the boys this month are TV chef Phil Vickery, legendary cricket commentator Dickie Bird and award-winning pie-maker and outside caterer Tom Cull, who is a big advocate of using top quality, local produce - so it’s not difficult to understand why he is a Country Range customer! We also take a look at some of Recipe 09 the more bizarre uses of common Harissa Crusted Rack of Lamb with Jewelled Cous Cous 04 The Soapbox and Your Letters 21 Education News • School kitchens going 05 News from Country Range state-of-the art • Pie in the sky? Not for this talented chef Tom Cull 23 Health & Welfare News • A History of Herbs • UK malnutrition at crisis • Country Range cooking up point - and rising a storm • Country Range Recipe - Harissa 25 Leisure News Crusted Rack of Lamb with My Signature Dish 28 Jewelled Cous Cous • Weak Pound leaves caterers quids in as Brits holiday at home by Dickie Bird MBE 10 Food and Industry News 28 My Signature Dish • Don’t be sheepish - glam up your lamb! • Cricket legend Dickie Bird shares his recipe for roasted sausage • Café Culture and veg bake with berry jam • The truth about foam cups • Grill Power! -The record number 31 Leading Lights of lady chefs who are reaching for the Michelin stars • By Phil Vickery

Promotions Supplement 33 Advice from the Experts - including your local supplier • Why buy frozen meat and information and special offers poultry? by Brian Young Leading Lights 31 by Phil Vickery

APRIL 2009 Stir it up Cert no. TT-COC-2143 03 The Soapbox by Roger Rant

Confidence is low. That gives me confidence. COOKS CALENDAR Recessions or boom times are all about confidence, lack of it or too much. APRIL MAY

In this current circumstance we 5th - 6th NATIONAL & ORGANIC 4th EARLY BANK HOLIDAY know that we have no confidence PRODUCTS EUROPE in banks, financial regulatory Olympia Exhibition Centre, 12th - 14th LONDON INTERNATIONAL bodies, shares, mortgages, London WINE FAIR AND DISTIL pensions, savings accounts, ISAs, Excel, London investment companies, Lords or Details: www.naturalproducts.co.uk Details: www.liwsf.co.uk politicians. So what are we left 10th - 13th EASTER with? Taxes and death! 18th - 24th NATIONAL After taxes and before death VEGETARIAN WEEK (obviously), we know where we 16th COST SECTOR are and we know who not to rely CATERING AWARDS 20th - 21st CAFFÉ CULTURE SHOW on for advice. That makes me feel Hilton London Metropole Olympia National Hall, better already. I used to think it Details: www.costsectorcatering.co.uk London was me that was the dummy and Details: www.caffeculture.com all these people were cleverer 23rd ST GEORGE’S DAY than me. They weren’t cleverer, 25th SPRING BANK HOLIDAY they have been a disaster. 23rd PACE CONFERENCE And the consequence now is that 30th FA CUP FINAL my confidence in me has AND EXHIBITION WEMBLEY STADIUM increased! If many of us feel this The only UK conference way we may get ourselves out of & exhibition dedicated to this mess - from the bottom up. catering education in JUNE We shouldn’t wait for advice from schools, colleges and 8th - 14th CARERS’ WEEK the ‘experts’ but act on our own universities hosted by the Details: www.carersweek.org instincts and principles. Professional Association for Catering Education 15th - 21st NATIONAL FOOD Details: www.keepinpace.org.uk SAFETY WEEK Details: You can email www.food.gov.uk/news/newsarchive/ your letters to 2008/oct/fsw09 [email protected] 21st FATHER’S DAY

04 Stir it up APRIL 2009 E L I F

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Pie in the sky? R T N U O Not for this talented chef C Talented chef Tom Cull has his finger in not one but three pies.

Not only is he gaining a reputation in weekend until the end of November. cameramen. “I’d love to do the South West for being THE man to He recently catered actress Sienna another series.” cater your wedding or big event, he is Miller’s sister’s wedding, and Sienna After his successful debut, this notion also renowned for his award-winning said about him: “He is a very focused is definitely not pie in the sky. pies. And in his ‘spare time’, he’s also and ambitious young man; combine carving out a career as a TV chef. this with his talent and sociable attitude Tom, 30, set up Dartmoor Kitchen in and he has the ability to take his food Exeter, Devon, six years ago, initially into the celebrity world and really working from his mother Cindy’s succeed. He is the Jamie Oliver organic farm, making pies using the of the South West!” organic produce she grew. He now Last year saw Tom make his has a shop - Tom’s Pies - in Bristol and own TV debut with an eight-part supplies delis and restaurants throughout series called Tom’s Big Feast the region, including Hugh Fearnley- on Westcountry Television. The Whittingstall’s River Cottage store. acclaimed documentary series Last year he was named South West followed Tom and the Dartmoor Producer of the Year and won two Kitchen team as they catered Taste of the West gold awards for at a number of big events. his Pot-roasted Carrot and Pickled “I really enjoyed making the Walnut Pie, and Spicy Lamb, programme and we had an Chickpea and Chorizo Pie. excellent response from it,” Once the pie business was established, says Tom, who found Dartmoor Kitchen soon developed himself in front of the into high quality outside catering and camera after he was Tom and his team of talented chefs approached to do the moved to bigger premises. However, catering for the wedding the ethos of using fresh, locally sourced of one of Rick Stein’s ingredients and free range eggs and meat was retained. Says Tom: “Having grown up in Devon I am totally committed to using the very best local resources and seasonal produce. “We’re not about conveyor belt catering and frozen canapés. Our aim is to create fresh, memorable meals for special occasions, and we always try to promote a bespoke and very special theme to every experience.”

Three weddings every weekend Tom offers a tasting and meeting for every prospective client and is booked to cater three weddings every

APRIL 2009 Stir it up 05 Ted Cowdrey The Silverdale, Guest House, East Sussex

"NESCAFÉ helps us create the right impression."

Ted and Gilly Cowdrey have run the 4-star Silverdale Guest House Why NESCAFÉ Sachets and Stickpacks: in Seaford for over 15 years. When guests arrive, they’re treated to Give your guests a warm welcome with a full a warm welcome that includes everything from homemade jams s complement of in-room hot drinks, including to the range of NESCAFÉ sachets and stickpacks in each room. NESCAFÉ Original and AERO Hot Chocolate “Our guests judge us on the experience we deliver as a whole,” NESCAFÉ Decaff is a great way to cater to your says Ted. “NESCAFÉ helps us create the right impression.” s more health-conscious guests Ted and Gilly have always offered guests NESCAFÉ Original Offering café-style, NESCAFÉ Cappucino and and Decaff in their rooms. Recently, they also started providing s Latte brings established, everyday favourites* Cappuccino, Latte and AERO Hot Chocolate, which proved an instant hit, improving guest satisfaction all-round. to each room

*TNS tracker 2008

For free samples or professional advice on the ideal, beverage solution for your hotel, call 0800 745 845

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COUNTRY RANGE

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Don’t be sheepish - glam up your lamb! Forget the Grammies Pan Fried Loin of Lamb on Squeeze the grated potato in a teacloth to remove excess water and place and make way for the Potato Rosti with Asparagus, equal amounts in the moulds. Season ‘Glambies’ - a culinary Thyme Scented Jus the potato. Fill moulds two thirds and slightly flatten to form a flat base. clash of the hottest and (Serves 4) In the frying pan allow to brown slowly (adding a little more butter if required), tastiest lamb dishes Ingredients: turn over with a small palette knife and vying for the top slot 4 x 170g lamb loins (Canons) colour the other side. Remove from the 750g kestrel, romano or any moulds onto flat tray and allow to cool. on your specials board. other potato with a waxy skin Meanwhile, peel and trim the asparagus, 12 spears of asparagus cook in boiling salted water. Refresh by We have four super-sophisticated ¼ bunch thyme plunging into iced water once cooked. ways to make your spring dish a 50gm unsalted butter Reduce the lamb jus with fresh thyme, mouth-watering hit with the customers. 400ml lamb jus and then pass through a fine sieve. Lamb is available all year round, but Seasoning Cook the lamb in a pre-heated oven as Neil Buddo, of Broad Stripe Butchers (180c) for eight minutes approximately, in Derby, who supply some of the top Method: at the same time place the potato rosti chefs in the country including Gordon Season the lamb and seal in a hot in the same oven for 5-8 minutes until hot. Ramsay and Michel Roux, says: “It is non-stick pan, place on a cooling When the lamb is cooked, remove most tender around April and May, rack and allow to cool. from oven and allow to rest for a having benefited from some outdoor Peel (do not wash once peeled) few minutes. grazing rather than being indoor and grate (using the rough side of While the lamb is resting, reheat the reared on mostly mother’s milk.” the grater) the potatoes into a large asparagus tips in some butter. He adds: “Depending on the quality mixing bowl. Place the hot rosti on each plate, slice of the pasture, the meat’s flavour will Place individual shallow non-stick moulds the lamb into three pieces and arrange have developed by June, but will around the edge of the solid top stove, around rosti. Lay three asparagus tips still retain the tenderness associated (or alternatively you can make the rosti across the lamb. with the delicious spring lamb.” in one or two large non-stick frying Pour a cordon of lamb jus around the We’ve given our ‘Glambie’ award to pans and cut in pieces when cooked). plate and serve. the pan fried loin of lamb - but see the Put a little butter in each mould (Note: three runner-up recipes on our website: You may wish to add a little oil to prevent Recipes and images courtesy of: www.stiritupmagazine.co.uk the butter burning too easily). www.broadstripebutchers.co.uk

10 Stir it up APRIL 2009

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The taste of France Lamb Weston have introduced a new version of a classic French dish - Camembert Bites. This new snack is made up of 100 per cent cheese in a coating of crispy flakes and breadcrumbs. Serve with cranberry sauce for a delicious starter! Major must-haves Major International has launched an exciting new range of products. Ice Age Liquid Seasoning Chargrill Flavour is the latest must-have for chefs. This liquid seasoning can be brushed or spooned onto chicken, fish or vegetables for an authentic chargrilled flavour. Major Glace Reductions are now available in four new flavours - beef, chicken, vegetable and lamb - and the latest addition to Major’s marinade range is chilli-based Piri Piri sauce.

An eye-catching ice wall erected at the London Southbank Centre has demonstrated the quality and freshness of frozen food.

The wall - five metres wide by two the Ice Wall was to strip away the metres tall - contained an array of packaging and showcase the Now plums fresh fruit, vegetables, seafood freshness of this essential food item. and meat, and was installed by This is frozen food ‘naked’ and on are the new superfood the British Frozen Food Federation display for everyone to see. (BFFF) to mark the launch of its “This exhibit showed to good effect Plums are being heralded as the new new consumer website the that frozen is one of the freshest superfood by scientists. NewIceAge.com. and most natural forms of food The purple fruit is bursting with Brian Young, Director-General of the you can buy.” antioxidants and phytonutrients, BFFF, explained: “The purpose of which help prevent disease. Tests revealed that one plum contained the same amount of antioxidants as a handful of blueberries.

APRIL 2009 Stir it up 11

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Café Culture The British love affair with The UK coffee market now represents and add a special flourish - like a twist of lemon peel alongside an coffee shops is not a recent a staggering 42 per cent of the total European market with over 70million espresso, a dusting of cinnamon on a phenomenon - we’ve been cups drunk every day. cappuccino or a tall spoon for a latte enjoying a cup of the hot stuff in • Ask customers for customised The facts beverage orders - let them devise this country since the mid 1600s. • 47% of consumers visit a coffee shop their own beverages once a month Although famous for our tea drinking, Other top tips • 24% of consumers visit a coffee shop the British were the first European nation • When storing cups on top of your once a week machine to heat them, keep them to embrace the pleasures of coffee • 29% visit branded cafes, with 14% upright, NOT upside down. That way drinking on a commercial basis. The first visiting independent cafes, 10% the cup will be warmer and your coffee house was in Oxford in 1650 and, supermarket cafes customers won’t burn their lips during the 17th and 18th centuries, there • Don’t re-froth milk or mix old and Coffee selling tips for your business were more coffee shops in London than new as this will affect the quality of there are today. However, they were • Offer take-away coffee, especially if your foam. Froth only what you need very different from the trendy shops your outlet is in a high traffic location • Once your milk is frothed, gently that we have now. • Use strong point-of-sale material and bang the jug on the work surface to A true coffee house was crowded, signage to attract attention to coffee eliminate large bubbles smelly, noisy and smoky, and they were • Offer different sizes of coffee cups • Avoid grinding too much coffee • Serve speciality coffees and be used by artists, intellectuals, merchants in advance, as it will deteriorate creative with special recipes very quickly and bankers and as a forum for political • Describe what is in the beverage - • Avoid leaving brewed coffee on a activities and developments. London syrups and toppings - and endorse hot plate for longer than half an hour. coffee houses were nicknamed ‘Penny them with your own quality rating It will deteriorate rapidly after that Universities’ because for the price of a • Use appetising words like ‘rich,’ • Every morning, flush the water cup of coffee you could sit and join in ‘smooth’ and ‘delicious’ when from each group head for at least 30 the stimulating conversation with the describing the beverage seconds to get rid of yesterday’s great thinkers of the day. • Use attractive cups, mugs or glasses water left in the boiler

12 Stir it up APRIL 2009 Give your customers a premium café culture experience with

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SHOPPING LIST SHOPPING LIST SHOPPING LIST Kenco Westminster Kenco Westminster Kenco Westminster 1kg Whole Bean 1kg Cafetiere 50 x 3 pint Filter Kenco Sustainable Development 1kg Whole Bean

ith omers w Choosing a Quality Brand ur cust e vide yo perienc Coffee drinkers in the UK are developing a more discerning palate and Pro fee ex eat cof make expecting a higher quality cup of coffee out of home.* a gr enco to Kenco have been roasting and blending coffee for over 80 years, which ose K e and cho back tim means we know more than most about meeting changing consumer y come tastes and delivering great coffee in a wide range of environments. e the ! sur e again . im 8 t

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FOOD AND INDUSTRY NEWS

S W E N

Food and Industry News Y R T S U D N

I Get drenched

D N A The truth about D O O F foam cups

Leading soft drinks company Britvic has A polystyrene cup manufacturer is setting announced the launch of ‘Juicy drench’, a new juice drink made with drench the record straight about their impact on spring water and eight per cent fruit the environment. juice, containing no artificial colours or flavours. Dart Products Ltd, who are based in the primarily due to their multi-material Juicy drench is available in three West Midlands, make a wide range of composition (paperboard and a flavours: Orange & Passionfruit, quality plastic single-use foodservice plastic lining). Cranberry & Raspberry and products and are nationally recognised According to Ian, most paper cups are Blackberry & Apple. It is available in as a leader in understanding and coated with wax, polyethylene or other a single-serve 440ml PET pack with promoting the facts about polystyrene non-biodegradable materials, and a contemporary brand look in bold foodservice products and associated therefore do not biodegrade in a colours created to produce impressive environmental issues. meaningful way. In fact, because shelf standout for retailers. Company spokesman Ian Weatherson biodegradation can lead to the release Juicy drench aims to build on the said: “Foam cups and containers are of harmful methane gas or leachate, success of spring water drench which great for foodservice operations. which can contaminate groundwater, grew 67 per cent in 2008 and continues We have been using them for years modern landfills are designed to to bring in new buyers into the water with unparalleled performance in discourage biodegradation by category. A £5.5million marketing terms of insulation and cost. However removing oxygen, sunlight and water. campaign including TV, PR and in-store with environmental impacts at the Polystyrene is ‘inert’ waste and is activity will support the launch. forefront of our minds, we felt therefore completely safe in modern Leslie Davey, brand director at Britvic information was needed regarding landfill sites, as it will not release any said: “Juicy drench is a real step the realities of polystyrene’s harmful gases. forward in juice drinks and is designed associated environmental issues.” Recent Life Cycle Inventory (LCI) particularly for adult consumers in The facts are: data demonstrates that, in most cases, the on-the-go environment. It’s light, • Foam cups and containers are not polystyrene foam products have crisp and modern flavours will entice filling up landfills. Polystyrene cups environmental burdens that are lower new consumers to the category. and containers account for less than than, or comparable to, the alternative “Currently consumers buy bottled one per cent by weight and volume paperboard products studied. For water such as drench for continuous of municipal solid waste. example, an average-weight plastic hydration on-the-go - but our research • Polystyrene foam foodservice lined paper hot beverage cup with a shows they are also looking for products are technically very corrugated cup sleeve requires more something tasty and different and at easy to recycle, but like in the US than twice as much energy to produce the right price point to add to their recycling facilities in the UK are limited. as an average-weight polystyrene cup. existing repertoire - something which • Paper cups (with a plastic liner) the juice drinks category simply and containers are not recycled For more information, visit www.dart.biz doesn’t provide at the moment.”

16 Stir it up APRIL 2009 Food and e W “ Th ac C Here of d st Fo Nat ar lo fa Th in per for cen sun(fl su Ni a e h t a N on t o us i e si c T nf e r e o o l f n u S “ , l fr

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o m o f r d Agency’sytem,higltn trlight af s fic .r e w s n t d e t a at, ic at, n is It ies. mar consiu h lovBritsh e theomes 30 han er. s r e m o have and can h give is es cr and wer 70 s ing s i a e t s a t n o g n i s i m o r p m o c uga anuf keting r p s s s t a f e h t f o e n o cen per out firs the be c up an r a oil) saturated cent per n a w e m o h f o t u o t a ac cu satify to oquet h t ow r p s t c u d o I d e ) ovor en fried t a w up come of man now is conte,and salt d tur ndu made also . affa bu n a c (w fat saturated les t hips, h w , s t a f h t er fodser Farm for ager ir w o l ; s i e r e h t s l i o t s e i h t l a e h ome t Fa far is potaes with t r a e h e h t r o f d a b e b w o l f n u s h t i w d e r a p e F rm stry N c i

ith a e h s t r a e h p e e k h theuse to range vice c per 10 with cok t rit range healtir a o t es. r u o d n stom e r o m t a e ed,ha Frites,said: per30 nd whoers friedhen ew 50 s betr fr ent h w o r e m h t l l i e s y . ” F theelimnatg by waste les pro ducingand touch the to sidecolwcup al the keping cups,hot paer to insulato prsuperio oFUSION vides coments, HeFusion. to switch the made Cand,rin ecntly franchise Crof oToisant he Twner re Uthe in r.Secntly . Andrew, launchsucefl hugely it's afte rU K the in arived finaly hascup FUSION NEW "Dart's m atch!to image superb a andinsulato foam with cup - A tha,say to e h t h c t a m n a c p u c r e p a p ot g n i h c t i w s e c n i s % 0 1 p u ”n o i s u F g n i t n i r p d n a n o i t a l u s n i o r p ”n o i s u F f o s e i t r e p USI . Andron weent w el b a s o p s i d o n “ er a s e l a s e e f f o c “ ON imagebusine you enhac . aswel as satifcon customer todayincreas to ,certain beavvpackgailbeere age invtg and apeling mostofthe ferFUSION s cup.hot other any unlike printgproces amzing covandtop-bm erage graphics,detail for alowing surfaceprint ,magzine-qulty awith graphics ofsuperb fers alsosle FUSION vcup es. ordouble-cping for ned plea fu For v or w ist se rth ca e in r 01 l A PR .da form 2 IL 1 5 2 rt. 0 09 a biz 9 tion 1 Stir 41 it , up

17

FOOD AND INDUSTRY NEWS

S W E N

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

D N A

D O O F Grill Power! by Sarah Rigg

The record number of lady chefs who are reaching for the Michelin stars

Rachel Humphrey

They know what they want, what they really, really want - and, oh boy, are these girls prepared to work for it.

They often put in 12-hour days, seven “I’ve trained up a lot of girls in my following year before making head chef. days a week and are under constant kitchen and I’ve always thought it She says: “It is vitally important we pressure to provide perfect dishes in would be wonderful for us to have a retain our Michelin stars. For me a super-tight time slot. Michelin-starred restaurant with a personally I wouldn’t want to arm our Being a member of Britain’s kitchen female head chef.” competitors with any ammunition.” elite is not for the faint hearted - male She moved from apprentice to first Rachel is the first to admit she can give or female. commis in 1998, a very different person a bit of the ‘Gordon Ramsay’ when her Ask either sex what determines their than she is today. kitchen staff are slacking! success and it has nothing to do with Back then Rachel says she was a shy “I would say my style in the kitchen is where their lumps and bumps are! and timid girl who left Le Gavroche in pretty loud - I guess I shout a lot, maybe Take Rachel Humphrey, head chef at 2000 to spend three years working as a bit of it is what I’ve seen before. the two Michelin-starred Le Gavroche a chef in the Royal Air Force. “I’m not quiet and reserved just because in London. She tells Stir it up: “I am “I suppose the move was about taking I’m a female chef - if staff need shouting normally here at work about 7.30am a break and doing something different at then I shout. I yell when it is necessary!” and by the time we’ve finished service and it made me focus on what I really Like most chefs at the top of her game, and done the next day’s orders, it is wanted - to work in a Michelin-starred Rachel knows personal sacrifices have around midnight when I leave.” kitchen. to be made. The 30-year-old joined the restaurant as “I needed to step back and see clearly She adds: “You see your friends going an apprentice in 1996, working her way what it was that I wanted.” out on a Friday night and you are heading up to become the first female head In 2003 Rachel returned a more confident to work. If you are questioning it then chef in its 40 year history. cook - if not a little louder too! She went you are probably in the wrong job.” Chef patron Michel Roux says of her: from chef de partie then sous chef the

18 Stir it up APRIL 2009 Food and fo ar re its sim Up th At Mano re e sp a s i L Mi j

us i d i wo la n on b l A s chelin t r years r th 27 vi udget men), f sible i e l n Nort e ew N f o n sh Lanc in and has e s tar, Lisa or f of a M e t o c h t r o rom h, ha shire 14 t wher £750,. here contr for tile her held staff aditon Lisa chef head Northce e s are ol als s (two o n I s anu an ndu r trikngly retaind o to of bein whic Al g l stry N en . Li aw On i beli vShe es o rep Whi say Mo i H sp ncl a s o c i g a s r e s t s a h t r sa o y i w t I o l ent , m y g e h I “ n a year thi s arde l i p r r a c b s r u uding Angela aking recam ut in Ghyl beck o t gr l Lis le fan,huge f t t tels f a e v a e v : r g , y d a l t a e r g f o k c a w t h d t a k o a c d e r c n i n a d e v e i h c a at e h t t a h t e b o n i “ near from aduting , e ew t n a t r o p m i t s o m e h T e h t l i t n u n o y t rise ion e g e h l n e h a d I e s o p p u s I t u b acepts a up: it Stir a c y r e v e awa Col be h a t a h t w e i v t a h t two ly y

g n n a s a r e r e t w t e s s say c a more Micheln of y e a t k r o w o t t s o m m p 1 1 or e v e i h n e h t h c n u l o d e r a y a d s t r in lege net,Har ing: Lak the years e r e h T “ k o o c t a e a 7 t a thanks y s r e m o t s u c fals a women e r ’ e w ”. n o i t a r i p s n i y l l a e r t h g i n Lancster restaurant’s l l A “ d r a w a e h t r u o on atworking n e h w m d n u o r a y p p a h e v i r h t 20,Lisa g n Distrc e e c i v r e s e l b i i to TV whom of u s s e r p s d the g n i h t l e d o o f y r e v stars, e h s d n a wer e a a . t n u o m a ”. s y awarding n o t t e n r a H and u o d n a chefs ma 0 2 . 8 ”. y p p a h o g I I o s - s a h eh t f f o s i she d n a and t i er a o e r .t a e r g . she yM ot f o y r e v E “ envi as wo Li i i t seri chef S I p her n n A 201,n h g a au t a h w o d sa e I “ p ‘ si t o cr men i a cal

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FOOD AND INDUSTRY NEWS Crusha Milkshakes f great! ood stuf Makes g are not only delicious but also School Compliant!*

Crusha Milkshakes are school compliant: Less than 5% added sugar (1) Classified as combination milk drinks(2)

www.Crusha-foodservice.co.ukwww.Crusha-foodservice.co.uk

*CRUSHA IS LEGALLY COMPLIANT FOR SCHOOL USE. IT DOES NOT FULLY COMPLY WITH THE SCHOOL FOODS TRUST CODE BECAUSE IT CONTAINS ARTIFICIAL SWEETENERS. HOWEVER THE SCHOOL FOODS TRUST CODE IS VOLUNTARY. (1) WHEN MADE UP AS DIRECTED ON PACK (25ML SYRUP + 175ML SEMI-SKIMMED MILK). (2) ENGLISH SCHOOL FOOD REGULATIONS 2007; SCOTTISH FOOD REGULATIONS 2008 MILK DRINKS. Food and A ar tol Chi co su He Wh scr atch.to up al them bring to pledgge onmet a ver makeoafter£150milon ver a for set are kitchens schol Outdae g Sc u a e o h c s o t t i f e n e b t i r e v e sp p ’ t a h T “ o t d u n v a o h t l il i r a l q con er-s dr d sti ki s S o n u f e ok W “ r a u d y e o r t i a p u ng t s i l a i c e p s ti s l o l en, g l r the a l w o h e d i c e l s n o i t i

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FOOD AND INDUSTRY NEWS - HEALTH & WELFARE Eight steps to perfect chips With Farm Frites

1. Heat the oil to 175 °C Farm Frites supply chilled & frozen products with ranges suitable for traditional, specialty, new & innovative 2. Put the chips in the basket. menus. fi ll only half full Frozen Chips Grade A chips come in a variety 3. Regularly shake the basket of sizes to suit all, from fast fry to during cooking chunky and traditional. Specialities 4. Keep the oil temperature at Hash browns, wedges and waffl es 175 °C - just a few of our fantastic added value products to liven up your off er. Furthermore, we supply patatas 5. Keep to the cooking times bravas for a tapas style or curry fries indicated for each product for an authentic spicy alternative! on the packaging Natures Goodness 6. Leave the chips to drain for  e healthiest chip in town - just 30 seconds 5% when fried! Add our wedges and croquettes for a complete low fat, 7. Tip the chips into a food tray high taste off er. – batch cook to ensure hot and fresh

8. Serve your perfect Farm Frites

chips 

For more information on our Freeze Chill Fries, or any of the Farm Frites range of potato products, please call our team on (01452) 415845 or email [email protected]

www.farmfrites.com

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Dickie adds: “I can remember all T If you look in the kitchen Berry Jam: A too vividly from my own humble N cupboards of Britain’s most G 15ml (1tbsp) oil I

beginnings just how difficult it was S famous cricket umpire you to afford things like football boots 1 onion, peeled and finely sliced Y T won’t - excuse the pun I and cricket boots - they were 2 pears, peeled, cored and sliced R - find a dickie bird in there. B considered luxuries. E L

“I was lucky. I was given the chance 30ml (2tbsp) redcurrant jelly E And that’s because this much-loved C to play cricket for Yorkshire and then 30ml (2tbsp) water Yorkshireman, who was actually born become an umpire. But many of 150g (5oz) seasonal berries Harold Dennis Bird, dines out at local today’s generation of youngsters restaurants seven days a week. are, I believe, missing out on sporting 2.5ml (½tsp) ground ginger “I have never married and can’t opportunities because they cannot cook to save my life,” he tells Stir it up. afford the costs. Method: “I have lots of great places to eat near “My dad, a miner, had to work very Preheat oven to Gas 5, 190ºC, 375ºF. my home. hard to afford cricket boots and to Toss together in a large roasting pan “I have a favourite restaurant in most put food on the table.” sausages, garlic, pumpkin, rosemary, towns - if you ever go to Scarborough These days Dickie’s soaraway success olive oil, new potatoes, parsnips and let me know and I’ll direct you to allows him to enjoy a good meal out. Britain’s best chippy! If you mention dried chilli flakes. my name, they will treat you well!” And his signature dish choice? Bake in oven for 40-50 minutes until It isn’t that Dickie didn’t want to marry. Sausages of course! sausages are golden brown and “I was married to the job,” he adds, pumpkin is soft. “and it just never happened. It wouldn’t have worked. I do miss having a Berry Jam: family though.” Heat oil in a heavy based pan, add Dickie worried that after retiring from onion and cook slowly until softened cricket he’d be ‘dead within a year’. and browned. Add remaining But the personal appearances, ingredients and cook for a further openings and after-dinner speaking 5 minutes stirring. offers have not stopped pouring in since he hung up his white coat at the age of 66. Cover the pan and cook on a reduced Now 75, Dickie shows no signs of heat for approx 10 minutes. Serve slowing down. He hosted British hot or cold with the sausage and Sausage Week and is the poster boy vegetables. for the British Sausage Appreciation Roasted Sausage Society. “I love sausages…just can’t See www.stiritupmagazine.co.uk cook them myself!” he laughs. and Veg Bake for more sizzling sausage recipes! On a more serious note, the cricket star has set up his own foundation with Berry Jam (www.thedickiebirdfoundation.co.uk) Serves 4 offering grants to help financially disadvantaged children with the Takes about 40-50 minutes cost of their chosen sport. Dickie says: “Of all the things that Ingredients: I achieved in my career, it is the 450g (1lb) traditional sausages opportunity to give something back 3 cloves garlic, squashed through my Foundation that gives me my greatest pleasure.” ½ pumpkin, peeled and cut into thin The board of trustees, which include wedges or 3 sweet potatoes or ½ Sir Michael Parkinson, Sir Bobby butternut squash, cut into small Robson, Sir Tim Rice, Sir John Major wedges or cubes and Sir Rodney Walker and Look 2 large sprigs rosemary North presenter Harry Gration, meet every two months to discuss 30ml (2tbsp) olive oil fundraising strategies. 450g (1lb) new potatoes, halved In the past 12 months the Foundation 2 large parsnips, peeled and cut has handed out £17,000 for a variety into quarters of sports including figure skating, field hockey, gymnastics and motorcross. 5ml (1tsp) dried chilli flakes (optional)

APRIL 2009 Stir it up 29 inspire • originate • create • innovate • just taste Have You Got the Factor? The Great British Do you think you wow have the Best Shepherds shepherds pie Pie Recipe in the challenge country?

Major International, one of the UK’s leading manufacturers of stocks and sauces, is launching a national competition. In conjunction with the Craft Guild of Chefs Prove it! and the British Culinary Federation, Major International will be challenging chefs to get creative with that Great British classic, the Shepherd’s Pie. cWe are looking for chefs to The competition is open to chefs across all sectors of the industry. Recipe MUST include as least one Major Product. Five finalists will be selected from paper entries and invited to prepare their push the boundaries with the recipe from scratch at Major’s New Innovation Centre in Northamptonshire during September. traditional staple ingredients of minced lamb, onions and

potatoes and come up with

new recipes giving 1st prize c A Champagne reception, dinner and overnight Shepherd’s Pie an innovative accommodation at a 5 star London hotel and twist and wow factor. two tickets to a top London show

Brian Eastment, Executive Development Chef of Major 2nd prize 3rd prize International. Win £200 of Continental Wins £100 of Continental Chef Supplies (CCS) vouchers Chef Supplies (CCS) vouchers

In association with

Major Shepherds Pie with Leek and Goats Cheese Topping Using Major Thickened Up for the Challenge! Veal Jus Powder and Major Lamb Concentrated Stock Base http://www.majorint.com/recipes/downloads/ShepherdsPieForm.pdf

To find out more about this fantastic challenge or, information on our products, product specifications and samples call our Customer Services free on 0800 58 77 333 or visit our website at www.majorint.com stock bases | marinades | demi-glace | jus | gravies | sauces Leading ge s chef TV o Co an Th seri cu del And and Le Co of Th no Ph peo And a Mor tri (an o s d u p ure ra h t g a n s e at’ li d il o r f w g eli mp l a ic g na

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“The Mexican market is worth more than £110m a year* and simple to prepare, load them with any number of ingredients, continues to grow in popularity. An instant hit with customers from cheese and salsa to chilli and refried beans, and Nachips and giving pub menus a real point of difference, Mexican food will guarantee a mouth watering dish that’s ready in minutes! is about sharing with others and enjoying a relaxed meal - Ideal for a variety of meal occasions, including increasingly exactly what pub grub is all about!” popular sharing platters, adding Old El Paso Nachips to your John McKears, Foodservice Sales Manager, General Mills UK food offering presents a real profit making opportunity. *IRI Infoscan, 52we 26th Jan 08 For more information on Old El Paso and to Old El Paso Nachips are the perfect solution for pubs looking to extend their food offering and take advantage of the growing claim your FREE MEXICAN RECIPE GUIDE call popularity of Mexican food. Thicker than standard tortilla chips, Nachips are extremely robust when warmed through the oven 08451 290929 and perfect for scooping up delicious toppings. Quick and

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With this gr eat deal £5 you can enjoy both! £20 Gift Voucher Gift Voucher£ 35 Gift Voucher

££ 55 £ 35 Argos voucher £ 35 Argos voucher when you Buy £ 20 £20 when you Buy 1 case Argos voucher 5 cases when you Buy 3 cases

To claim your voucher(s) simply complete this form and mail together with your invoice or delivery note to the following address: Ty.phoo Voucher Offer, PO Box 661, Harrogate HG1 9HN. PLACE YOUR ORDERS WITH YOUR Which voucher are you claiming: £5 £20 £35 (please tick only one) Qualifying case purchases must be highlighted on the invoices / delivery notes you provide with this form USUAL FOODSERVICE CONTACT MAXIMUM OF ONE CLAIM PER CATERER

Claimants Name: Account No: Business Name / Address: Postcode: Tel Mobile E-mail: OFFER CLOSES 30/04/09. SEE BELOW FOR FULL TERMS & CONDITIONS 1. Participation is open to UK independent caterers excluding contract supply caterers, employees of Typhoo, their families and their agents and anyone professionally connected to the promotion. 2. Qualifying purchases must be made between 01.03.09 and 30.04.09 to be valid. 3. Deadline for receipt of claims is 08.05.09. 4. To claim a reward, simply purchase cases of qualifying products and send this completed form together with your proof of purchase to Typhoo Voucher Offer PO Box 661, Harrogate HG1 9HN. 5. Purchase of one case entitles the claimant to a £5 Argos store voucher, purchase of three cases entitles the claimant to £20 of Argos store vouchers and purchase of five cases entitles the claimant to £35 of Argos voucher. No other redemption values are offered. 6. Qualifying Typhoo cases are ‘2 x 1100 catering tea bags’ or ‘4 x 250 string tag & envelope tea bags’. 7. Maximum of one claim per caterer during the promotional period. There is no cash alternative available and the vouchers are not transferable. In the event that the vouchers become unavailable, Typhoo will replace the item offered with an alternative of equal value 8. Proof of posting your claim does not constitute proof of delivery. The Promoter is not responsible for any claims that are lost, incomplete, delayed, illegible or damaged. Claims only accepted on original forms, photocopies not accepted. 9. Vouchers will be posted within 28 days of receipt of valid proof of purchase and completed claim form. Lost, damaged or stolen vouchers will not be replaced 10. Employers permission to participate must be gained where necessary. 11. The liability of the gift is the responsibility of the company and/or caterer receiving the voucher and must be declared on tax returns where relevant. 12. Participants agree to abide by the terms and conditions of this promotion, the promoter’s decision is final, and no correspondence will be entered into. Promoter: Typhoo Tea Ltd, PO Box 8, Morton, Wirral CH46 8XF