University Catering Solutions Guide

Our tailored insights, recipes and product solutions for your menu Contents From our kitchen to yours Introduction 3 Hello and welcome to the University Solutions Guide 2016, which Working with TUCO 4 has been created to equip you with a greater knowledge and understanding of the trends and student eating habits in the university sector today. We are proud to be Product guide 6 continuing our investment in industry-leading research that allows us to provide Allergens 8 you with menu solutions that enable you to be at the forefront of your customers’ demands, in this case students. Health 10 The number of students attending university is at record levels, with a total of 532,300 people entering UK Comfort 11 higher education last year1. Yet our research shows that students aren’t dining out on campus as much as would be expected. Less than half of students [42%] purchase food from on-campus food outlets, and whilst Adventurous vs familiar 12 nearly two thirds of students [60%] purchase food to go once a week or more, the vast majority of students [82%] are turning to food to go outlets on the high street.

The rise of Italian 14 We’ve developed this guide to help caterers drive footfall and sales within their outlet and encourage students to eat on campus rather than purchase food from the high street. Food to go 16 Contained within this guide, is information on our top products in the University sector, allergen advice and six brand new recipes that use our range of best Social media 18 loved products, created by our Executive Chef Mark Rigby, all of which are Sustainability 19 underpinned by the results of the research independently undertaken by NUS Insight on behalf of Premier Foods. The guide highlights how students’ food preferences change as they move through the university years, as well as top tips and advice to help caterers maximise sales on campus.

The independent research was conducted on behalf of Premier Foods by NUS Insight in March 2016 with a sample of 1,559 male and female students attending UK universities and foundation colleges.

2 3 University Catering Solutions Guide 1UCAS End of Cycle Report, Report [source: https://www.ucas.com/corporate/news-and-key-documents/ University Catering Solutions Guide news/record-numbers-students-accepted-uk-universities-and-colleges, accessed 10.06.16] WORKING WITH TUCO “Quite simply, Premier Foods brings the tastes and smells of home right into the heart of The University Caterers Organisation University, which is often young peoples’ first (TUCO) is the leading professional experience of living away. Our students, staff membership body for ‘in house’ caterers operating in the higher and further and visitors are reassured when they see they education sector. The association is can enjoy some of the UK’s best known quality committed to advancing the learning foods in their new ‘home away from home’.” and development of catering and Julie Barker, Director Accommodation & hospitality teams, and work to Hospitality Service, University of Brighton provide quality standards, advice and information to those working in the sector. TUCO is also committed to driving the health and well-being agenda on behalf of its members, and is at the forefront of sustainability best practice.

Premier Foods is proud to support the Organisation as a TUCO Partner and providing university caterers with trusted brands and menu solutions. “Premier Foods is well-known for its innovation in creating new and unique products – who can forget “ah, Bisto” and “Mr Kipling’s exceedingly good ”! In line with TUCO’s commitment to continual development of sustainable procurement practices across the sector, and in keeping with our core values of ‘Share. Learn. Buy. Grow’, we look forward to ongoing close collaboration with Premier Foods in bringing more great products to our members and their discerning customers”.

Matthew White, Head of Catering at University of Reading

For more information on TUCO and how to become a member, visit www.tuco.org

3 4 University Catering Solutions Guide

00649_Ambrosia Frozen Custard A4 Ad_Outlined.indd 1 20/07/2016 10:05

recommendedOur top 15 of caterers31% now list Premier Foods gluten free items products for is theBisto consumers on their menus* universities No.1 gravy brand*

*IRI Grocery Outlets, 52 w/e 28th March 2015. *MCA

Ambrosiais the leading ambient desserts brand*

*IRI, 12 w/e value data 16.01.16.

McDougalls Delivering trusted isSharwood’s eaten on 122 million solutions for over occasions each year 150 years! 6 7 Top Tips to help Staff Training Storage of Products gloves are available where many foods are prepared Allergens Ensure all those that handle food and Make sure you have allergen caterers comply with manage customer queries/bookings information for all your products Use dedicated utensils and trays allergen regulations: have had Basic Allergen Training in storage for allergen free dishes, for example – separate toasters for gluten free bread With the free from market continuing to grow, Have a written procedure for how Ensure all products are stored securely Communication allergy queries should be dealt with to ensure no cross contamination If you have a separate fryer for chips it is vital that outlets are catering for consumers ensure signage is there and all staff Have an internal and external allergy Ensure staff are aware of any Store allergens on lower levels to avoid with allergies and intolerances, and are adhering policy and where appropriate, post are aware of this (this is often the first recipe changes spillages to the Food Information Regulations which came information on your website question many coeliacs ask) Consumers aged 15 – 25 years old are into force in December 2014. These regulations Have an allergy expert, trained to level considered a high risk as they want Handling & Preparation two, on duty at all times who can give For more information: introduced a requirement that food businesses to be seen as ‘normal’ in front of their Make sure that your kitchen staff use accurate information - ensure all staff For training, auditing and consultancy must provide information about the allergenic peers. Make sure your staff understand the same recipes every time know who this is and understand to support to create your allergy policy ingredients used in any food they sell or provide. direct queries to this person these concerns and know how to When you are making a dish, keep in regard to all allergens visit Provide information that is readily efficiently cater for those with allergies a record of all the ingredients (and There are 14 major allergens which need to be www.FATC.co.uk available on what you can and can’t without causing the consumer any what they contain), including cooking You can find more allergen information mentioned (either on a label or through provided provide, as well as the procedures you unnecessary embarrassment oils, dressings, toppings, sauces and resources at www.food.gov.uk/ information such as menus) when they are used have in place to avoid contamination and garnishes Purchase & Delivery of Products allergen-resources as ingredients in a food. Be positive, empathetic, patient and Where appropriate, build in always repeat back the order to the Check the products ordered are the a preparation area for allergen free Below are the allergens, and some examples customer to ensure this is correct products delivered items to minimise cross contamination. of where they can be found: Discuss any customer allergies first Have an agreement in place to ensure Alternatively have a safe document hand with the chef, as well as putting that your suppliers notify you with any procedure of what needs to be done through the EPOS system recipe changes to ensure safe preparation/cooking Remember there are 14 allergens Check nothing has been damaged as Ensure food handlers wash hands in listed in the FIR but there are over 250 allergens which can affect someone, this could cause cross contamination between preparation of dishes, and if you are asked to provide a safe meal containing an allergen NOT listed, listen and communicate accurately what you are able to provide

Molluscs Milk Mussels, land snails, squid Butter, cheese, cream, milk and whelks. Also in oyster powders and yoghurt. Foods sauce or as an ingredient brushed or glazed with in fish stews. milk, and powdered soups Fish and sauces. Sulphur dioxide Peanuts Fish sauces, pizzas, (sometimes known as sulphites) Biscuits, cakes, curries, relishes, salad dressings, Lupin Dried fruit such as raisins, dried desserts, sauces (such as stock cubes and apricots and prunes. Also meat satay sauce), groundnut Worcestershire sauce. Lupin flour and seeds can be used products, soft drinks, vegetables oil and peanut flour. in some types of as well as wine and beer. bread, pastries and even in pasta.

Celery Cereals containing gluten Eggs Celery stalks, Wheat (such as spelt and Cakes, some meat leaves, seeds Khorasan wheat/Kamut), products, mayonnaise, and celeriac. rye, barley and oats is mousses, pasta, quiche, Also, celery salt, often found in some types salads, some meat of baking powder, batter, N uts sauces and pastries products, soups breadcrumbs, bread, cakes, or foods brushed or Mustard Breads, biscuits, crackers, glazed with egg. and stock cubes.. couscous, meat products, desserts, nut powders Liquid mustard, mustard pasta, pastry, sauces, soups (often used in Asian powder and mustard and fried foods which are Soya curries), stir-fried dishes, seeds. Also breads, curries, dusted with flour. Bean curd, edamame beans, ice cream, marzipan marinades, meat products, miso paste, textured soya (almond paste), nut salad dressings, sauces Sesame seeds Crustaceans protein, soya flour or tofu. oils and sauces. and soups. Bread (sprinkled on Crabs, lobster, prawns and Also, desserts, ice cream, hamburger buns for scampi. Shrimp paste, often meat products, sauces and example), breadsticks, used in Thai and south-east vegetarian products. houmous, sesame oil Asian curries or salads, is an and tahini, toasted ingredient to look out for. 8 and used in salads. 9 of second year students Health Comfort highlighted comfort food as their preferred food choice.

Students are becoming increasingly savvy Although older students are keeping 26% and more aware of how diet impacts their an eye out for something with high academic performance, so you should nutritional value, the research shows ensure you are highlighting nutritional those students who are just starting benefits of your ingredients on menus at university may be likely to miss – such as high protein, low fat, high in comfort food whilst they are away Omega three and inclusion of ‘super foods’. from home, so it is important that The below recipe incorporates a number you provide them with comforting of brain foods taken from the BBC’s article, options so they don’t miss home “10 foods to boost your brain power”2. traditions

McDougalls Almond, Oat & Blueberry Pancakes Bisto Steak & Ale Pie

Number of Prep time: Cook time: Cost per Allergens: Gluten, Number of Prep time: Cook time: Cost per Allergens: Gluten, Eggs, servings: 10 20 minutes 5 minutes portion: 88p Nuts, Eggs, Milk, Soya servings: 10 60 minutes 3.5 hours portion: £2.03 Milk, Soya, Barley, Celery

Ingredients Method Hints & Tips Ingredients Method Hints & Tips

• 500g McDougalls Self Raising Flour 1. Sieve the flour, baking powder, salt Try adding other wholegrains, seeds, • 50ml Sunflower oil 1. Heat the oil in a large frying pan and Steak and Ale is by far the best selling pie • 6g Baking powder and caster sugar into a large bowl. blackcurrants or your favourite nuts • 2kg Beef braising/chuck steak add the beef, cook until well browned. in the UK and you can quite easily adapt this to make it your own, with a variety • 150g Caster sugar The cooked pancakes will freeze, 2. Add the onion and tomato puree, and 2. Mix in the oats and ground (1cm dice) of pastries, including, puff, short or suet, • Salt to taste so you can make them in advance cook for a few minutes until the onions almonds. • 200g Onions (5mm dice) in many different formats; such as tray For an even lighter batter, fold have softened. • 100g Oats • 25g Tomato puree bakes, individual pudding moulds, with or 3. In a separate bowl, lightly whisk in a little McDougalls Meri White 3. Mix the Bisto Beef Bouillon with the • 100g Ground almonds • 600ml Boiling water without a pastry base together the milk and egg, then Meringue Mix boiling water and pour over the beef, • 750ml Milk • 25g Bisto Beef Bouillon Paste The trick to a great is ensuring • 6 Whole eggs (medium) the melted butter. along with the ale, bay leaf and • 200ml Ale the meat is cooked well and the finished rosemary. Cover with a lid and simmer • 90g Unsalted butter (melted) 4. Slowly pour the mixture onto the gravy is rich and flavoursome • 1 Bay leaf very gently for 2½ - 3 hours or until the • 300g Blueberries (fresh) flour mixture, whisking all the 2 Top 10 brain foods • 1 Stalk of rosemary beef is tender; stirring occasionally. time, until a smooth batter is For a great mash: For the sauce: • 30g Bisto Reduced Salt 4. Once the beef is cooked sprinkle in the achieved. Allow the batter to rest • 500ml Fresh orange juice Gravy Granules Bisto Reduced Salt Gravy Granules and Make sure you use the correct potatoes: for 15 minutes, then fold in the use a floury potato, such as Russets • 50g Maple syrup • 1kg McDougalls Shortcrust Pastry stir until thickened. blueberries just before cooking. • 50g Caster sugar (made as per instructions on pack) 5. Cool the mix as quickly as possible. For an even cook, always start cooking in cold water • 50g McDougalls Thickening Granules 5. Using a lightly oiled, non-stick Blueberries Wholegrains • 1kg Mashed potato (see hints & tips), 6. Meanwhile, line a deep sided pie dish frying pan over a medium heat, Always season the water you’re cooking in cooled and in a piping bag with the McDougalls Shortcrust Pastry. For service: cook the pancakes until golden for an even flavour • Egg wash for glazing 7. Spoon in a portion of the steak pie • 50g Blueberries brown, then turn and repeat until filling and top with the mashed potato. Don’t overwork the potatoes and using • 5g Icing sugar the pancakes are fully cooked a ricer will make your mash fluffy and For serving: 8. Gently brush the potato top with a little through. Keep warm until service. Sage lump free Tomatoes • Selection of seasonal vegetables egg wash. If you’re adding milk or cream, always 6. For the sauce, bring the orange • 1ltr Bisto Reduced Salt Gravy (made 9. Bake at 190°C for approx 25 minutes, or allow it to come to room temperature first Postgraduate as per instructions on pack) juice, maple syrup and sugar to until fully cooked and golden brown. so it can be absorbed easily and add this a simmer, then sprinkle in the 10. Serve with a selection of seasonal after the potato has been ‘mashed’ students are more thickening granules and stir vegetables and lashings of Bisto Gravy. likely than most until thickened. Nuts Pumpkin 7. To serve: Serve 2 pancakes per other year groups to portion, top with fresh blueberries, “I am leaving home for the first time and am a real lover drizzle with the orange and maple look out for health- sauce and dust with icing sugar. Broccoli Blackcurrants of my mother’s British roast dinner every Sunday. When conscious options I am missing home, it’s the real comfort food that I rely on to keep my spirits high and my work ethic productive.” Oily fish Vitamins Matt Day, 1st year student studying Law at Bournemouth University.

10 11 University Catering Solutions Guide 2BBC: 10 foods to boost your brainpower University Catering Solutions Guide [source: http://www.bbcgoodfood.com/howto/guide/10-foods-boost-your-brainpower] Adventurous vs familiar

Ensure your menu reflects the tastes that students want to see to keep them dining on site. Although almost half of fourth year students [42%] would describe their tastes as adventurous, they are less likely to cook these ideas from scratch, given the pressures of university life. This Japanese cuisine inspired recipe, which features Bisto Bouillon, reflects the latest cuisine trends. A big prediction for this year is that Japanese food will grow in popularity as consumers step back and realise the richness and diversity of the Japanese food culture3.

Bisto Ramen Noodles with Pork Shoulder Homepride Causa Croquetas

Number of Prep time: Cook time: Cost per Allergens: Gluten, Number of Prep time: Cook time: Cost per Allergens: Gluten, Eggs, servings: 10 40 minutes 4 hours 15 minutes portion: £1.23 Eggs, Celery servings: 10 30 minutes 4 minutes portion: 84p Fish, Milk, Sulphites

Ingredients Method Ingredients Method spoon, skim off and discard any fat • 1.5kg Pork shoulder 1. Pre-heat the oven to 140°C. to conceal the filling, then repeat from the surface of the broth. Return • 400g Smash Potato 1. For the salad dressing, whisk • 20ml Rapeseed oil 2. In a large frying pan, add the oil until you’ve used up all the mash the pork and broth to the pan, • 1.6ltrs Boiling water together the Homepride Tomato & and pan fry the pork, until brown and filling – you should end up with • 1 Onion (5mm dice) season with soy sauce and chilli oil. • 1 Whole egg (beaten) Basil Sauce, the olive oil and white on all sides, then transfer to a large around 30 Croquetas. • 6 Garlic cloves (crushed) Cover and bring back to a simmer, • 6 Avocados (ripe) wine vinegar. Place in the fridge. casserole dish. 6. Roll each Croqueta in the flour, • 20g Fresh ginger then hold for service. 2. In a suitable bowl, add the Smash • 2 Limes (juice and zest) dip it into the egg, then coat in (peeled and finely chopped) 3. In the same frying pan, gently to the boiling water and mix 9. Meanwhile, cook the ramen noodles • 2 Small red onions (finely chopped) breadcrumbs. brown the onion, then stir in the together. Allow to cool slightly, • 2ltrs Bisto Chicken Bouillon following the instructions on pack. • 3g Cayenne pepper (optional) garlic and ginger and cook for a then stir in the whole egg and 7. Deep fry in vegetable oil at 180°C (made as per instructions) 10. Add the noodles back to the pork • Salt and black pepper (as required) further minute; then add 500ml of season to taste. for approximately 4 minutes, until • 1 Leek (chopped 1cm) and broth, sprinkle with the spring • 1 Handful coriander (chopped) golden brown, reaching a core the Bouillon to deglaze. 3. Gently fold through the tomatoes, • 200g Button mushrooms onions and pea shoots and serve temp above 72°C. 4. Transfer to the larger casserole dish, • 2 Tomatoes tuna and coriander and place to (roughly chopped) each portion topped with half a soft with the pork. (skinned, seeded and finely diced) 8. Drain on kitchen paper and serve 3 boiled egg. one side. • Soy sauce (for seasoning) Croquetas per portion on a bed of 5. Add the leek, mushrooms, and the • 300g Canned tuna 4. Halve and stone the avocados, • Chilli oil (for seasoning) mixed leaf salad, with the dressing. remaining Bouillon, and stir. (drained & flaked) scoop out the flesh into a bowl, • 500g Ramen noodles Hints & Tips 6. Cover and cook in the oven for about Coating: then add the lime juice and zest, (cooked as per instructions on pack) 4 hours until the pork is tender. Try adding spinach or Chinese • 100g Flour red onion and cayenne pepper. Hints & Tips cabbage to the dish To serve: 7. Remove the pork, allow to cool • 2 Eggs (beaten) Season with salt and pepper, As well as tuna, you could replace • 5 Soft boiled eggs slightly and slice into even pieces, You can also do this dish with • 100g Breadcrumbs then using a fork, roughly mix with cooked crab meat, salmon duck, chicken breast or fish, such (cooled and halved) removing and discarding any large Serving: (dressing) everything together. or prawns as sea bream • 4 Spring onions, finely chopped pieces of fat. • 100g Homepride Tomato & 5. Place a 75g scoop of mashed For a vegetarian version you can Try garnishing with coriander, sliced (white and pale green parts) 8. Sieve the broth into a bowl and potato in your hand and roll into replace the tuna with a South red onion and wedge of lime Basil Sauce discard the solids. Using a large a ball. Press a hole in the centre, American cheese, such as Oaxaca • Handful of pea shoots • 50g Olive oil If you prefer, you can keep the onion, about 2cm deep and spoon in If making the guacamole mix in • 50g White wine vinegar garlic, leek, ginger and mushrooms some of the guacamole mixture. advance, place a couple of the “I’m always looking for new cuisines to try, and when the options in the dish (after straining, run Close the hole as gently as you can avocado stones in the mix, this helps under boiling water to remove any to stop it going brown are healthy, that’s a bonus! I am a real advocate of eating a different unwanted fat and then add back to Why not try serving the guacamole cuisine every night but it can be difficult to produce this at home the stock) on top of the Croquetas for myself whilst being so busy with my final year coursework and exams. I will often eat out with my room mates to keep meal times Nearly half of fourth year exciting and expand my repertoire of foods from around the globe.” students described their food Laura Mason, 4th year student studying fashion PR at Nottingham Trent University. preferences as adventurous 12 13 University Catering Solutions Guide 3Fine Dining Lovers – Food Trends 2016 [source: https://www.finedininglovers.com/stories/food-trends-2016/] University Catering Solutions Guide Bird’s Mocha & Vanilla

Number of Prep time: Cook time: Cost per Allergens: Gluten, Eggs, servings: 12 60 minutes n/a portion: 90p Milk, Barley, Soya

Ingredients Method

Base layer: 1. Line a 10” tin with silicone paper, on a medium/high speed for a further The rise of Italian • 300g Bird’s Cheesecake Base Mix on both the base and the sides. 3 minutes. Pour over the espresso layer • 180g Unsalted butter (melted) 2. Base layer: combine the Bird’s (layer 2), place in the fridge and hold Cheesecake Base Mix with the melted until service The most popular cuisine among students is Layer 1 butter and evenly spread across the Top five most popular cuisines 6. To serve: Remove from the fridge 4 Italian [64%] with nearly half of students • 400g Dark chocolate (melted) base of the lined tin. Place in the fridge among students and carefully remove from the tin and [49%] wanting to see Italian options more • 200g Ambrosia Custard until firm. paper. Top the cheesecake with crushed readily available on their university campus. (room temperature) 3. Layer 1: Combine the melted chocolate meringue and a cocoa dusting then cut and Ambrosia Custard, then evenly With so many new, popular Italian high street Layer 2 spread across the base layer, place the cheesecake into 12 even portions chains emerging, you should ensure you are • 320g Bird’s Cheesecake Mix back in the fridge until set. and serve with chocolate sauce. staying up to date with your competitors’ • 25g Cocoa powder offers and the latest menu trends to entice 4. Layer 2: In a suitable mixing bowl, 64% • 50ml Strong espresso coffee blend the Bird’s Cheesecake Mix students to stay dining on site. Hints & Tips ITALIAN • 600ml Semi skimmed milk with the cocoa powder until evenly distributed. Mix together the espresso Make the cheesecake a day in advance, so Layer 3: These cuisines have been featured in the UK and milk, then gradually add to the it can set firmly • 320g Bird’s Cheesecake Mix market for many years and students are very cheesecake and cocoa mix, using a The cheesecake will freeze, so you • 650ml Semi skimmed milk familiar with their offerings. New operators are whisk attachment on a slow speed for can make as many as you need well • 1 Vanilla Pod (seeds only) 30 seconds. Scrape down and put on in advance growing within the segments and students are To serve: a medium/high speed for a further 3 You can add a wide range of flavours become increasingly familiar with restaurants and textures to any layer, try: • 50g Meringue (crushed) made minutes. Pour over the chocolate fudge like Dishoom, which serves small Indian sharing base (layer 1), place in the fridge and • A touch of cinnamon in the base from McDougalls Meri White, as per 47% allow to set. • Coffee liquor into the coffee layer plates. Italian restaurants are constantly on the instructions on pack 5. Layer 3: In a suitable mixing bowl, CHINESE rise in the UK with consumers choosing to eat at • 3g Cocoa powder (for dusting) • A little Mascarpone into the vanilla layer using a whisk attachment, blend the restaurants like: Zizzi, Prezzo, Pizza Express and • Top with chocolate curls or pipe on Bird’s Cheesecake Mix with the milk, cream and finish with a chocolate covered 5 many more . on a slow speed for 30 seconds. Scrape coffee bean down, add the vanilla seeds and put “Italian is by far my favourite cuisine when eating out whilst I am at 43% university. It offers a wide choice of british options including pasta, pizza, fresh seafood and also a range of gorgeous desserts. The high street gives consumers so many options to choose from with Zizzi to Pizza Express and so 39% many more independent Italian chains. american It would be great to see sites on campus offering more Italian options and then I would be more inclined to stay on site! I always love the big portions you get in Italian restaurants 39% too – always good value for money indian because I can use the leftovers as lunch the next day.” Charley Carr, 2nd year student studying Business with Maths at Aston University.

14 15 University Catering Solutions Guide 4Students were asked what their top three favourite types of food were when eating out of home University Catering Solutions Guide 5Menu & Food trends | M&C Allegra Foodservice July 2015 Food to go

Students have an extremely Part steamed, part baked, these busy lifestyle, from lectures, Blackcurrant Bagels are simple and sporting commitments, to to make using the Hovis Best studying and partying so a food of Both Bread & Roll Mix, with to go offering is imperative. blackcurrants and healthy seeds folded through. The bagels are a great option for breakfast on the go as students are on their way to their morning lecture.

Hovis Best of Both Blackcurrant Bagels McDougalls Steamed Buns with Slow Cooked Brisket

Number of Prep time: Cook time: Cost per Allergens: Gluten, Number of Prep time: Cook time: Cost per Allergens: Gluten, servings: 10 20 minutes 15 minutes portion: 30p Dairy, Milk, Soya servings: 10 30 minutes 4 hours 15 minutes portion: 84p Celery, Milk, Eggs, Soya

Ingredients Method Hints & Tips Ingredients Method Hints & Tips

• 500g Hovis Best of Both 1. Pre-heat the oven to 200°C You can use a selection of any Slow Cooked Brisket and Onions: 1. Pre-heat the oven to 140°C. Cooking time will depend on the size Bread & Roll Mix 2. Place the Hovis Best of Both Bread seeds or nuts; why not try chia • 25ml Olive oil 2. Heat a frying pan over a medium heat and shape of the brisket seeds or pecans • 370ml Warm water & Roll Mix in a mixer fitted with a • 200g Onions (sliced) with the olive oil. Add the onions and Brisket can be cooked the day before The bagels can be frozen after cook for approximately 10 minutes or and reheated • 20g Sunflower seeds dough hook. Blend in the warm • 2kg Beef brisket boiling, and baked from frozen until the onions have caramelised, then Try adding fresh chilli and ginger for • 20g Sesame seeds water and mix on a medium speed • Salt and black pepper (to taste) for 5 minutes. If your blackcurrants are a little tart, add the garlic and cook for a further extra spice • 20g Pumpkin seeds dust in icing sugar before adding to • 6 Cloves garlic (crushed) minute before removing from the pan. 3. Add the seeds and blackcurrants, • 80g Blackcurrants (frozen) the dough • 500ml Bisto Beef Bouillon 3. Season the brisket and place back in the and mix for a further 30 seconds • 50g Caster sugar (for cooking in water) (made up as per instructions) pan; sear the brisket until golden brown, on a slow speed, until fully • 20ml Worcestershire sauce then place in a large casserole dish Serving: incorporated. For those students • 10ml Soy sauce (fat/skin side up). • 150g Unsalted butter (optional) and 4. Split the dough into 10 equal Most popular food to go 4. Sprinkle over the garlic and onions, portions (approx 96g each) and wanting to dine in, caster sugar into a large bowl. Dough: then pour over the Bisto Beef Bouillon, mould into a flattish ball. • 1kg McDougalls Soft Bap Mix Worcestershire sauce and soy sauce. this simply steamed “I am constantly on the 5. Take a wooden spoon and use 67% (made up as per instructions) 5. Cover and cook in the oven for the handle to make a hole in the Sandwiches • 20ml Sunflower oil approximately 4 hours or until the brisket bun with Brisket lookout for a breakfast middle of each ball, then twirl the is tender (then remove from the oven option on the go as I bagel around the spoon handle to To serve: and rest for 20 minutes). and a selection of make a hole about 3cm wide, using • Pickled carrot strips 6. Meanwhile, make up the dough, as per a little flour if the dough becomes 47% rush to my 9am lecture, Wraps • Sliced spring onions the instructions on pack and divide the pickled vegetables but there isn’t always a sticky (cover the bagel loosely dough into 20 equal portions (approx with cling film while you shape the 85g each), and shape into balls. reflects upcoming lot of choice past cereal remaining dough). 35% 7. Using a rolling pin, roll out each ball into 6. Bring a large pan of water to the an oval shape, approximately 4 mm thick trends that students bars or porridge pots. boil and add the sugar. Paninis / and rub the surface with a little oil. Toasties To have an outlet that 7. Place the bagels in the boiling 8. Take a chopstick and lightly oil one end, can treat themselves I can pop in and find water (keeping them separate so then place the chopstick in the centre they don’t stick together) and cook of the oval and fold the dough over the to on site. something a little more for approx 2 minutes, turning over, 29% chopstick, then remove the chopstick. until the bagels have puffed slightly Pasta Salads 9. Place the buns onto a suitable baking tray adventurous would really and a skin has formed. Remove and prove until doubled in size. Then place add some excitement to from the pan with a slotted spoon the buns in a steamer for approximately (draining any excess water) and 10 minutes, until fully cooked. my morning stroll.” place onto a baking tray. 22% 10. Slice or shred the brisket, mix with the Olivia Moor, 3rd year studying 8. Bake for approx 12 minutes, Subrolls onions and juices and serve inside each bun (if required, reduce the cooking liquor Business Studies at Birmingham until golden brown and serve before serving). Add some pickled carrot University. either whole or sliced, toasted and spring onion, as an accompaniment. and buttered.

16 University Catering Solutions Guide University Catering Solutions Guide 17 How can University Caterers Sustainability enjoy social media success?

At Premier Foods our business is underpinned by a commitment to sustainability. Sustainability issues are becoming increasingly important for a range of People take to social media to talk about food every single day, whether it’s about food stakeholders within our industry; from wholesalers cravings, experiences, recipes or health. As well as being a great listening tool for research, 1,000 – sourcing only from suppliers who meet the strict it provides a fantastic opportunity to build relationships with your university audience. tonnes of salt removed requirements of their own sustainability initiative – 96% from Premier Foods to individual caterers who want to cite provenance Which channels? Instagram and traceability on their menus. of UK homes bought Photo and video sharing social networking Premier Foods Students are most likely to be using a combination of The foodservice division of Premier Foods actively service where users take pictures and videos in 2015 SnapChat, Instagram, Facebook and Twitter but this will and apply digital filters to them. supports the work of WRAP, the Waste and Resources £500m vary from one University to another and may include TIP: Instagram doesn’t let you post links with your images – Action Programme and has signed the WRAP million spend with others, especially if you have foreign students. Different so you if you want your followers to click something you’ll have Hospitality & Foodservice Agreement, pledging to British suppliers networks are popular in other places around the world. to change the link on your bio page and direct them there. continue to reduce food and associated packaging Most of you will be familiar with Facebook and Twitter, but here is some insight into Snapchat and Instagram: waste and to increase recycling within foodservice 100% Facebook and hospitality. We have already met our 2013 Almost 10 million people in the UK use SnapChat every Free social networking website that allows targets to source 100% corrugated cardboard day. Food brands are starting to see success on Snapchat users to create profiles, upload photos, as it’s a great platform for you and your customers to video and send messages to friends, from Forestry Stewardship Council (FSC) certified share stories. family and colleagues. sustainable forest resources and to introduce systems cage free eggs ZERO TIP: Facebook now has ‘Reactions’ – these let Facebook users to ensure compliance with the EU Timber Regulations waste to landfill Instagram has 300 million active users and is especially go beyond liking a post by allowing them to choose from six for all other timber. As one of Britain’s largest food popular for showcasing food photos, with over 174 million emojis that show different emotions. Reactions help give you producers, we are continuing to adopt sustainable 1,000 images currently tagged as #food. a better understanding of how people feel about your content. practices and ensure these are high on our agenda. Digital Blonde’s SECRET Twitter 50% This is a model that is easy to remember when managing Micro-blogging site where users can share With this in mind, we are making of new products social media. SECRET stands for Spark, Entertain, Connect, thoughts, images or links in a tweet which is the following pledges: pre-employment are made to be Reward, Educate and Trust. no more than 140 characters long. training opportunities healthier options TIP: Use popular hashtags relevant to the content of your To encourage and promote good environmental Spark - When posting on social media you should be tweet but don’t overdo it – usually you don’t want more than looking to spark an emotion, conversation or action. one or two per tweet practice within the UK Hospitality and Foodservice sector Entertain – People don’t go online to be sold to. In fact, 50% are going online to waste time so you need to be SnapChat Reduce own brand packaging weight whilst sharing something that will be of interest to them. A mobile app that allows you to send videos maintaining a level that is fit for purpose 100% Connect – People won’t connect with you because you and pictures, which will self-destruct after a sustainable palm oil tell them they should. People are looking to connect with few seconds of a person viewing them. Assist our customers to increase their recycling people or brands who share the same beliefs or values. TIP: Snapchat has become incredibly popular with young people, particularly those under 25 (this demographic makes rates to a maximum practical level Reward – Always make your followers feel special as up 45% of its worldwide users). So if your business when you do they are more motivated to do something targets young people it can be a useful tool. Continue to share best practice approach to for you. You can achieve this by replying, liking or sharing integrated waste management (IWM) with something they have posted or talked about. our customers Educate – Marketing via education can be powerful so think about what knowledge you could share with your followers.

Trust – Make sure the messages you’re putting out are actually true as students will see through your brand if they don’t trust what you are putting online.

18 University Catering Solutions Guide University Catering Solutions Guide 19 Many thanks to: www.premierfoodservice.co.uk Eclipse Creative, James Kennedy for photography, Cirkle PR, Digital Blonde, Food Allergy Training PremierFoods_FS Consultancy, NUS Insight and MCA