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Stir it up MAY THE MAGAZINE OF THE COUNTRY RANGE GROUP 2009 £1.50 SAUCY LEVI GOES BACK TO HIS ROOTS MY SIGNATURE DISH BY JOHN BARROWMAN I’VE TASTED THE FUTURE AND IT’S VEGETARIAN! SAYS PHOENIX NIGHTS STAR DAVE SPIKEY LEADING LIGHTS BY JOHN DENBY INCLUDES YOUR PROMOTIONS SUPPLEMENT REWARDING LOYALTY The Ocean Spray Harvest Club is a premium trade loyalty scheme open to all establishments that stock Ocean Spray. Membership is completely free. COLLECT BERRIES FOR FANTASTIC REWARDS Berry points are printed on every promotional case of Ocean Spray. Collect and redeem your Berries and choose from an extensive range of stylish Ocean Spray branded merchandise and incentives from our catalogue. JOIN TODAY www.oceansprayharvestclub.co.uk * Freephone 0800 731 3048 *UK only 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 Be positive! That’s definitely my our service to you on page 8. Telephone: 01282 611677 mantra this month after interviewing As always, we’d love to hear your ADVERTISING Mags Walker the inspirational Levi Roots. news. Perhaps you have an inspirational [email protected] Times may be hard for everyone at the story of your own to share with us…. Telephone: 01282 611677 moment but the inventor of Reggae SUBSCRIPTIONS Olivia Turnock [email protected] Reggae Sauce, who famously Enjoy! Telephone: 01282 684555 appeared on Dragons Den, has an incredibly positive attitude to life. Read his interview on page 13. Comedian Dave Spikey is another similarly confident man. As part of National Vegetarian Week, he talks about his decision to go meat-free and shares one of his favourite veggie recipes. We’re also celebrating the success of the Country Range Group’s first ever spring conference. Find out more about Recipe 05 how we are looking to further improve Paella Valenciana 04 The Soapbox and Your Letters 21 Education News • Food fit for a future king 05 News from Country Range • Customer Profile - Fiesta Time 23 Health & Welfare News • Salt targets being met • Hospital vending rules slammed • Girls Triumph in Hospitality by industry coalition Competition • Country Range Group 25 Leisure News spring conference • Booze blues as soft drinks squash My Signature Dish 28 alcohol sales 10 Food and Industry News by John Barrowman • Saucy Levi goes back to his roots 28 My Signature Dish • Don’t stop recycling, it works and • John Barrowman, TV presenter saves money - says the experts & Torchwood star • I’ve tasted the future!.. and it’s vegetarian! - says Phoenix Nights star Dave Spikey 31 Leading Lights • By Nigel Denby, Harley Street Promotions Supplement nutritionist - including your local supplier information and special offers 33 Advice from the Experts • Marketing in a recession by Mags Walker, marketing consultant at Practical PR Leading Lights 31 by Nigel Denby MAY 2009 Stir it up Cert no. TT-COC-2143 03 The Soapbox by Roger Rant COOKS CALENDAR MAY JUNE (CONT) 1st MAJOR INTERNATIONAL 15th - 21st NATIONAL FOOD Necessity is HEATS 2009 SAFETY WEEK Highbury College, Details: www.food.gov.uk/news/ Portsmouth newsarchive/2008/oct/fsw09 Details: www.craftguildofchefs.org/ the mother competitions/ 21st FATHER’S DAY 4th EARLY BANK HOLIDAY 22nd - 5th July WIMBLEDON of invention 16th - 19th NRA SHOW Details: The International Food www.wimbledon.org/en_GB/index.html Service Marketplace Chicago, USA Consider the JULY 18th - 24th NATIONAL VEGETARIAN Whopper beefburger WEEK 7th CATEYS 2009 from Burger King. 20th - 21st CAFFE CULTURE SHOW Grosvenor House, Olympia National Hall, London London Details: www.cateys.com Launched in the depth of recession Details: www.caffeculture.com in 1957 it has been a success and 8th - 10th LOCAL AUTHORITY staple of the company ever since! 25th SPRING BANK HOLIDAY CATERERS’ ASSOCIATION At the recent Country Range CONFERENCE & 30th FA CUP FINAL EXHIBITION Spring Conference there was Wembley Stadium Hilton Birmingham a virtual blizzard of efficiency Metropole planning, systems, software and Details: www.laca.co.uk/conference- experts on specialist areas JUNE exhibition.php bussed in for brains to be picked. 1st CRAFT GUILDS AWARD 12th BRITISH 10K The message is - look for new London’s Hilton, Park Lane LONDON RUN methods. Don’t knee-jerk with Details: www.craftguildofchefs.org London ill-considered cuts. Credibility is Details: www.hospitalityaction.org.uk like virginity - you can only lose 8th - 14th CARERS WEEK it once!! Details: www.carersweek.org 28th THE UNIVERSITY - 30th CATERERS’ 9th UK RESTAURANT LEADER ORGANISATION SUMMIT (TUCO) CONFERENCE You can email Grosvenor Square & EXHIBITION your letters to Details: University of Brighton www.allegrastrategies.com/ukrls09 [email protected] Details: www.tucoconference.co.uk Each issue, Stir it This month, Gary Says: up’s cleaning expert Gary Did you know Country Range Heavy Duty Cleaner Sanitiser not only cleans Davies offers food preparation surfaces but also floors and walls too where grease and his top tip of grime can also accumulate! A great all round kitchen cleaner! To leave kitchens grease and germ free simply order CRG991 2 x 5 Litres today. the month. 04 Stir it up MAY 2009 E L I F Country Range Customer Profile O R P R E M O T S U C E G N A R Y R T N Fiesta U O C time! Tim Golder Devon is known for its wonderfully fresh seafood - and one local chef is putting it to good use by creating his own delicious version of Spanish paella. Tim Golder, head chef at Oliva Restaurant in Topsham, near Exeter, Here, Tim shares his recipe for Paella… is becoming renowned in the area for his Mediterranean cuisine and For the stock: recently scooped two prestigious 3 ltr chicken stock awards: Devon Life Restaurant of 4g saffron the Year and Devon Life Chef of 2 tbsp ground cumin the Year. 1 tsp ground cinnamon He said: “We’ve had a brilliant year 1 tbsp paprika and I think people like it because we 1 juiced lemon are doing something different. We 1 minced garlic clove cook Mediterranean food but use as 1 tsp sea salt much local produce as possible and we are spoilt for choice here in Devon.” Method: Tim, who runs the restaurant with his • Fry the onions and peppers in olive parents Pat and John, learned the Paella Valenciana oil, until soft Spanish style of cooking while living Valencia is the home of Paella due to • Add the chorizo sausage and diced over there. the flat wetlands south of the city where chicken and fry for 2-3 minutes “I lived in Spain for two and a half rice was first planted by the Romans. years when I was 19 and I did most of Serves 4-6 • Mix in all the fish and peas, cook for my chef’s training over there,” he a further 5 minutes Ingredients: added. “My parents have owned • Stir in the rice and fill the remainder restaurants since I was four years old so ½ white onion of the pan with stock I guess you could say it’s in my blood!” 1 red pepper But paella fans don’t have to restrict 1 yellow pepper • Bring to the boil on a medium heat, 20 fresh king prawns their enjoyment of the dish to Tim’s and allow the stock to simmer away 200g sliced fresh local squid restaurant. He also runs an outdoor (about 20 minutes) 200g sliced Spanish chorizo catering company called Paella 300g diced free range chicken • Fill the pan with stock and allow to SouthWest. thigh meat boil away again “We’ve got two giant paella pans 150g peas • Cut the lemons into wedges, place which serve 50 people each and the 500g Exmouth mussels around the pan and serve biggest event we have catered for 600g easy cook long grain rice is 240 people. We just kept turning 2 x lemons (for garnish) them out!” he laughed. MAY 2009 Stir it up 05 At the Heart of Great British Dishes for over 100 years As category leader, Bisto offers a complete range of gravy making solutions from traditional Gravy Powder to versatile Gravy Mix, perfect for chefs looking to add their own personal touch. Whatever you’re looking for, from a fl avourer to a thickener to good old fashioned gravy, the Bisto gravy range provides the right solution for you. Bisto Gravy Granules Great tasting fl avour customers know and love A quick and simple gravy solution with consistent quality and taste every time Available in an array of great tasting varieties, ideal for use in a wide range of dishes Yields XfgTee\aZ 25ltrs Ghe^XlC\ ;T` e6[\V^Xa :eTah_XfYb 5\fgb:eTil Product Description Size Product Description Size Bisto Gravy Granules for Turkey 1 x 1.9 kg Bisto Traditional Gravy Granules 1 x 1.9 kg Bisto Onion Gravy Granules 1 x 1.9 kg Bisto Gravy Granules for Chicken 1 x 1.9 kg Bisto Vegetarian Gravy Granules 1 x 1.9 kg Bisto Reduced Salt Gravy Granules 1 x 1.9 kg Ham and Turkey Pie Serves 10 Method Ingredients 1. Preheat the oven to 180°C. 30g Butter 2. In a saucepan large enough to hold all the meat, melt half the butter and 150g Onion, 5mm diced add the chopped onion. Season to taste and cook, without browning, on a 275ml Double cream gentle heat for approx. 5 minutes, until the onions are completely soft. 2g Bisto Ham Bouillon 3. Add the cream, bouillon made up as per pack, and Bisto Gravy Granules for 15g Bisto Gravy Granules for Chicken Chicken to the pan and bring to the boil.