JULY 2013

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

EAU NO! Cheeeesy Tapping into the water debate forfiord fromagefromaeagse fansfans How to create the perfect "PUT SOME afternoon tea MUSIC IN YOUR FOOD" with Levi Roots

EthnicWhatWha restaurantst a cucurrr rlosingy onon out! Make a good salad...

...great

If these salads feature on your menu, go that little bit further – try our distinctive range of HELLMANN’S Vinaigrettes. Carefully developed using speciality ingredients to make a good salad great.

81426 Citrus 6x1L   81424 Basil 6x1L   81421 Balsamic 6x1L   81422 Raspberry 6x1L   81427 Sesame Soy 6x1L Suitable for Vegetarians Gluten free For starters... >> For all the complicated haute cuisine in the world, sometimes you just can’t beat a yummy serving of fi sh and chips. This quintessentially British dish just seems to hit the Times are tough at the moment for pubs and restaurants spot every time. Incredibly, no one knows precisely where as the economic downturn continues to bite. But, by or when fi sh and chips came together. Chips (pommes making small changes, it is possible to improve your profi ts, frites) had arrived in Britain from France in the 18th as our Channel Focus feature on page 12 demonstrates. century, and, around the same time, fi sh warehouses You might decide that your USP is to serve the best sold fried fi sh and bread, with mention of them in Charles afternoon tea around – and, if that’s the case, Laurent Dickens’ novel Oliver Twist published in 1830. Whoever Boutonne, general manager of London’s Royal Park Hotel, it was, this dish has certainly stood the test of time! has lots of tips to help you get started on page 34. One place I would like to dine on fi sh and chips is at The Speaking of research, we constantly strive to make sure Ship in Plymouth (see page 5). This pretty harbour-side that Stir it up is a great read – and we're keen to know if inn has just won the National Pub Food Challenge 2013 there are things we can improve. We'd be really grateful for the best Fish and Chips – using several Country if you could spare the time to complete our 2013 Range ingredients to make the dish! Reader Survey. For more details see page 7. The Ship is a brilliant example of a business which has Happy Julyy! taken time out to research its competitors and create its own Unique Selling Point, turning the pub’s fortunes round in the process. Ingredients...

Food 09 THE 25 ON THE RANGE 07 MARKETPLACE with Nigel Smith NEW FROM 31 COUNTRY RANGE 10 SIGNATURE DISH FIVE WAYS TO USE by TV presenter STIR IT UP BALSAMIC GLAZE and artisan baker READER SURVEY with Kevin Johnston Paul Hollywood

Features 15 EDUCATION 21 HOSPITALITY 12 Small schools get help What a curry on! School breakfast clubs CHANNEL FOCUS Allegra Strategies Food Trends – 05 CUSTOMER Pubs & restaurants – how to heat up what's hot and PROFILE 19 what's getting your profi ts – Chips away at HEALTH & hotter the Ship Inn at WELFARE – Hospital Plymouth food "as bad as ever"

Favourites 22 28 34 BAUMANN’S BLOG FOOD AND ADVICE FROM THE GREEN GAUGE INDUSTRY NEWS THE EXPERTS – The 04 THE BOTTLE BANK Roast dinner week perfect afternoon tea COOKS CALENDAR New CGC chairman Mintec – weather SOAP BOX 26 affects supply of 36 THE MELTING POT dairy product LEADING LIGHT 17 COUNTRY CLUB – Cheesy Ideas Mr Reggae Levi Roots

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

JULY 2013 03 COOKS CALENDAR

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

courgettes peaches cucumber cherries curly lettuce bramley apples

1-7 NaN tiono ala Chih lddhoood 10-11 Skillllss forr Chefs Cono feerence Obbessitity WeW ekk UnU ivverrsiityty of Sheffi eld www w..mem ndn cec ntn rar l.orrg//nccow www w.skillsforccheh fs.oorgg.uk

Head is for 3 BFB FFF Heaaltth & SaSafeetyt 10-12 LAL CAC Cono fef rencn e, Hilltoon SeSemiminan r Ricooh ArArena, Birmrminnghama Metropolee thinking, Coovev ntn ry www.laaca.co.uk/e/ ventn s/coc nference feet are for www w.w bffff.cco.uku /H/ eaaltth--SaS fety-SSememinnara dancing! >> T h i s m o nt h’s August

Leading Light is Levi season... In Roots. He likes music whilst preparing his food. Much as I like the idea I think for plums elderfl owers kos lettuce blueberries runner beans radishes most kitchen/prep areas there are already enough distractions from 13-17 GrG eaeat Brrittish Beeer Fesstivav l,l 25-26 NoN ttt ing HiH ll Carrnin val the main task. Dancing chefs could OlOlymy pip a,a Lono dod n 26 Baank Holiddaya Monnday be a step too far (STEP – geddit?) www w..gbbbff.oorg.uuk Ah well, to each his own. Let us know if music works for you. September In season... In

chestnuts pears butternut squash fi gs bilberries apples

4 CrC afa t Guuilld ofof Chefsf 11 Bakik ngn Industry AwA ardss, Univerersaal Coookkerery & Fooodd Parkk Lane HiH lton, Loonddono Feeststivvall, Warbbroooko Houusee, wwww.bakeryyawara dss.co.ukk Evere slley, SuS rrrey 16-23 NaN tiiono all Cupu cake Week www.coookokerryaanddfof oddfests ival.cco.uk www.nationnala cucupcakewe eek.coo.uk 7-22 Scoto tishh Foood annd 21- Brritissh Foodd Forrtnigght DrD innk FoF rtr nin ghg t 6 Oct wwww.w lovebritisshfood.co.uk wwww.scs oto tishfof odo anndddriinkn fortniighg t.coo.uk

8-10 Sppeciaaliityt andn Finine Fooodo 26-27 LuL ncnch! Trade event for FaF iri , OlO ymmpipia,a Lonndod n thhe food-to-gog indn usstry.y www.sppece iaaliityt anandfi nefefooodfdfaia rs.co.ukuk BuB siinen sss Dese ign Centree, Londdonn www w.w luunchshow.w co.uk

04 JULY 2013 CUSTOMER PROFILE

Head chef James Palmer selects his catch of the day

Left to right: Jade Plum, manager; Anthony Plum, manager; James from the rich offering on Palmer, head chef; Nick Hemming, catering development manager. their harbour-front doorstep Chips Away! Pub nets fishy prize >> A once-struggling pub fare with homemade pies and from different companies until we Continues Anthony: “We are utterly seaside pub has so on but with a focus on the best came up with the best options for thrilled to have won the top prize, fi sh and chips. It’s not over the us. Country Range make fantastic it makes us so proud. turned around its top or pretentious, we simply use products which are so easy to “The judges spent a lot of time with fortunes and won a the freshest and best quality work with. They really did stand Jade and I and head chef James to top industry accolade. ingredients. out from all the rest.” learn more about our fi sh and chips The Ship in Plymouth, which is “Our fi sh supplier is a The Ship introduced its special offering and the wider food business. fi sh and chip menu in April 2012 owned by St Austell Brewery, stone’s throw away “There’s obviously a lot of has won the National Pub Food and has sold over 5,000 portions competition in this fi eld but we think Challenge 2013 for the best from us on the Barbican since then – accounting for at it was the combination of fresh local Fish & Chips. and we get fresh least 25% of its food sales. produce and skill in the kitchen that secured us the top spot. Hopefully Landlord Anthony Plum and his Head chef James Palmer selects deliveries every day even more people will give our now wife Jade took over the ailing pub his catch of the day from the rich award-winning dish a go.” in August 2011 and gave it a new literally straight after offering on theirr harbourharbour-front front lease of life by re-introducing it has been landed off doorstep and a traditional pub menu. coats it in a the Devon coast.” The fi sh is coated with tasty Tribute Ale Tasty Tribute ale batter Anthony explains: “Competition batter before Country Range products play a is rife in the Barbican – there are cooking it in big role in the dish’s success too. 24 eateries within 500 yards of beef dripping. us – so we did a lot of extensive “Our mushy peas are made from It’s then served research and decided that our Country Range marrowfat peas, up with a unique selling point should be we use Country Range chips and hearty portion fi sh and chips. our chunky tartare sauce is made of chips, “Our location – on the harbour – is using Country Range capers and mushy peas obviously key and, when the sun mayonnaise,” says Anthony. and tartare is out, it makes for a truly magical “We did a lot of extensive research sauce – all for occasion. Our niche is traditional and we tried a variety of products under a tenner.

JULY 2013 05 Thaw & Serve

Petit Pain Petit Pain 70 rolls per box (51g each)

A fully baked French style white petit pain with a traditional straight surface burst on top. Simply thaw and serve or refresh in the oven. The perfect accompaniment to soup or a ploughman's lunch.

Thaw & Serve Small Baguette Part Baked Small Baguette 30 per box

Ideal for providing fresh bread, baked straight from frozen without the bother of making your own bread. A white baguette approximately 11” in length and 135g in weight. Small Baguette • Thaw and serve or refresh in the oven (Thaw & Serve) • Bake product from frozen for 8-10 minutes until golden Baked to brown. (Part Baked) The le bon pain perfection range also includes: • Dinner Roll Selection 10x6 Everybody loves the smell of freshly baked bread – and now we • Mixed Sandwich Roll have added even more deliciously tempting bread products to Selection 10x6 our le bon pain bread range. • Stone Baked Ciabatta 5x6 (125g) Our range's proven value combined with its ease of use means you can offer your customers freshly warmed or baked breads • Bar Marked Panini – all day, every day. (stone baked) 5x6 (125g)

The le bon pain range... NEW FROM COUNTRY RANGE Roll over to something more versatile... >> If versatility and fl avour are key on your list, the new white fl oured bap from Country Range will fi t the roll. Duusted with fl our and pre-sliced, this soft white bap is excellent for both hot and coold fi llings. It’s free from artifi cial preservatives and hydrogenated fat. Great foor beef burgers, ham and salad sandwiches, bacon butties and much more. • MK5 White Floured Bap (Sliced) 6 x 8 (48 baps per box, 86g each)

Great for beef burgers, ham and salad sandwiches, bacon butties and much more...

2013 STIR IT UP READER SURVEY >> We give you the news – now we want your feedback! Your views and opinions are extremely important to us. The team behind Stir it up work hard to bring you a magazine full of the latest industry news, fascinating features and interviews plus bags of recipes, and we hope you enjoy reading it every month. However, we realise there is always room for improvement and we’re keen to fi nd out how you think we’re doing. We would therefore really appreciate it if you could spare a few minutes to complete our 2013 reader survey. Last year, lots of you did just that and, as a result of your comments, we introduced a number of new columns and features, including The Bottle Bank and Mintec Market Report. This year’s survey can be completed online at www.surveymonkey.com/s/stiritupsurvey20132013 or, if you prefer, your sales representative has paper versions foror you to fi ll in. All completed surveys will be entered into a prize draw to WIN A WIN! a fabulous FABULOUS IPAD3. iPad3 worth £350!

JULY 2013 07 NEW from Knorr and Patak’s Bringing Indian ingredients to your kitchen

KNORR® PATA K ’ S ™ Professional Pastes heat case size Don’t miss out on... Korma  4x1.1kg   Tikka Masala  4x1.1kg   ® ™ Your FREE KNORR PATAK’S Balti  4x1.1kg   Tikka  4x1.1kg   Tikka Masala Paste sample Tandoori  4x1.1kg   Rogan Josh  4x1.1kg   Menu inspiring recipes Vindaloo  4x1.1kg   Video demonstrations Jalfrezi  4x1.1kg   Madras  4x1.1kg   Your online guide to authentic curry made easy Biryani  4x1.1kg   Heat Key Mild Medium Medium Hot Hot 

Suitable for Vegetarians Gluten free Visit www.knorrpataks.co.uk

careline 0800 783 3728 (Option 1) Lines open 8am-4pm Offer open to UK bonafide caterers. Only one KNORR® PATA K ’ S ™ Tikka Masala Paste sample per establishment. Samples available from 1st October 2011. Allow for up to 28 days delivery. THE MARKETPLACE

Head to the Med with COOKS&CO >> Fine food and ingredients specialist COOKS&CO has unveiled a new and improved line of its ever-popular Mediterranean range for foodservice. ..a luxurious Now in easy to dispense and store 1.1kg sapphire catering jars with screw top lids, the range includes Grilled Red Peppers in Sunfl ower Oil, Mixed Antipasto in Sunfl ower yet ‘lower fat’ Oil and Long Stem Artichokes in Sunfl ower Oil. option... Alongside its new Mediterranean range, COOKS&CO has produced a host of easy-to- Exquisite but prepare foodservice recipes using the products, including ideas for dips, salads, luxuriously light cakes pasta dishes and sauces. COOKS&CO’s sampple menus include dishes such as >> Exquisite Handmade Cakes pan-fried artichokes, artichoke annd mozzarella fl at bread, Italian nachos and Tuscan bread salad, designed too appeal to all tastes while have unveiled a new range of offering the time-saving benefi tto the caterer of reduced fat cakes, which are ideal for sccoppe fof r advancced prepaaratiiono . coffee and tea shops, pubs and catering outlets FoFor morer infn oro mattionn visit www.ccooksandco.co.uk who wish to offer a luxurious yet ‘lower fat’ option to their customers, especially over the British ...sample menus include dishes such summertime. as pan-fried artichokes, artichoke Designed, crafted and baked by experts in the Exquisite Handmade Cakes bakery, the range and mozzarella fl at bread and includes a light and fl uffy Victoria Sponge Cake, Italian nachos... fresh and zesty Lemon Drizzle Cake and a dark and sumptuous Chocolate Cake. Each cake has the same luxurious fl avour and beautiful taste as Exquisite’s originals but both the icing and the sponge are reduced fat versions of those in Exquisite’s standard range of cakes and baked goods, with each cake containing 40% less fat. The range also contains 50% less saturated fat.

JULY 2013 09 FIVE WAYS TO USE

The Craft Guild of Fivvee wwayays to use...... Chefs Membership BALSAMIC GLAZE >> As the leading chefs >> Every respectable chef these days is armed with a bottle of association balsamic glaze to add the fi nishing touches to their dishes. in the UK, But, in addition to its decorative role, balsamic The Craft glaze is also an incredibly versatile product that Kevin Johnston is currently a Guild of Chefs can be matched with a variety of ingredients, and junior sous chef at the Banchory can be used for anything from canapés to desserts. Lodge Hotel in Aberdeenshire. represents the interests of chefs and National Young Chef of the Year fi nalist Kevin “I began my career as Johnston is a big fan of Country Range balsamic a chef in a small café/ prommotes understanding, glaze and has fi ve very different suggestions to bistro on the beach apprreciation and the inspire you to get creative. front of Aberdeen, advancement ofo the He says: “I really like the consistency of the Country like many chefs as a art of cookery and Range balsamic glaze because you don’t need to kitchen porter, but after a short while the head the science of food. add anything to it and it has a great colour and sheen.”” Here are his fi ve ways to use balsamic glaze: chef had no staff to The association is supported open with, so I was by an increasingg number of 1. An amuse bouche is a great way to get given a set of whites professional supply companies the tastebuds fl owing at the start of a meal, so a nice and that was that. which offer members major slice of toasted olive bread topped with hot smoked I still love to be "I began my career as benefi ts and savings. salmon, tomato caviar, and drizzled with balsamic at work cooking glaze will certainly get a meal off to a great start. and I feel most a chef in a small café We are giving Stir it up readers comfortable bistro on the beach the chance to receive a 20% 2. I have used balsamic glaze to when I’m in my discount on membership. make balsamic bubbles to go with front of Aberdeen..." whites creating Membership will therefore cost a Mediterranean vegetable terrine, with pesto- and serving new dishes, along with facing just £42.30 including VAT at 20% whipped goats cheese. This really adds a great deal the daily challenges the kitchen has to offer.ff for yoy ur fi r s t year (noro mal price of fl avour to fi nish the dish. To make these bubbles, £52.88). As the Craft Guild of you mix 250g of the glaze with 2g of algin. Then in I have competed in three junior Chefs is a professional body youur a separate bowl dissolve 2.5g of calcic into 500g competitions now and won two of them, membership fee is tax deductible. water. Then using a nice small spoon (measuring both in the Grampian competition. Too receie ve your discounted spoons work best for the shape) take a spoon of the The national competition last year membership simply call 0800 195 glaze mix and simply drop in the calcic water and was just amazing to be invitted to 2433 and quote reference SU/20. allow a little time for the bubble to seal. You will London to do a live cook off and fi nd calcic and algin easily on the internet. very enjoyable. I’m now looking Your membership 3. When in season, asparagus is forward to my fi rst senior competition coming up soon. gives you the great to use and works well simply with a following benefi ts: poached duck egg and drizzled with balsamic glaze. When I get asked what my goals are, I’d say I want my own • Free access to the Guuild’s website 4. Another great way to use restaurant and win more awards, which innclc udes information on balsamic glaze is when making fresh but I’m happy for now to just keep jobs, sppecial offers, suppliers, pasta, jgjust add a hint into the mix along with learning as much as I can, so that early discounted bookik ng to chopped herbs. It makes for a unique colour and when the day comes I can open Guild events, news, recipes taste which can be used in many pasta dishes. my own place. I’ll have plenty and competitions 5. Balsamic glaze can also of experience on my side.” • The Guild’s quarterly Stockpot magag zine which is packed with bbe used in desserts. One of mmy favourites is macerated innfof rmation, news and idi eas sttrawberries with cracked • Advance notifi cation of forthch oming peepper and balsamic glaze events, masterclasses, with a nice refreshing competitions, regionall activities etc soorbet. I recommrecommend • Free meembership to the Guild’s basil sorbet if you Culinary Academy to hone caan source it yoy ur competition skills orr, even better, make it! • Free use of the Guild’s extensive reference lil brary • Free personnala copies of: ...in addition to its Eat Out, Restaurant, Foodservice Footprint, plus the new Caterer decorative role, balsamic glaze & Hotelkeeper Chefs Newsletter. is also an incredibly versatile product...

10 JULY 2013 Offering your customers the ultimate in choice and quality

For more information call 0800 575755 or speak to your Heinz rep. IT HAS TO BE

* At your usual price CHANNELCHANNEL FOCUSFOCUS

>>>> Running a pubb or restauurar nt hhas never been trickier. Rising food and energy costs, the smmoking ban and the ongoing rreecec ssion have all contributed to the downfall of thousands of bub sinen sss es. The latest statistics t p revev al that there has been a 31 youreeaa profits u per cent increase in the number H ofo restaurant closures, whw ile a sts aggeg ring 20 pubsb a weee k are gog ing out of business. But there are lots of simple ways you caan maximises your profi ts and draw in the puuntn ers… Pay and display... your provenance LLocal sourcing and pror venan nce is one of the top threee conncerns for coonsn umu ers when eata inng out of home – annd has been on thhe top of their agageendad for the past three years. In addition to this, 20% of consumers want to hear more from chefs about what their local pub is doing to prioritise provenance.

WiW th this in mind, make sure you’re giving your customers assurance that your menu includes as much information as possible: • You wouldn’t think twice about labelling the origin of your wines, so do the same for your meat and give as much information as you can: Aberdeen Anngus beef or 100% pork sausages ‘sourceed from Millet Farm’, for example. • Know your Rainforrest Alliance and Red Tractor looggos from your Marine Stewardshipp Council assurance labels and use them onn youo r memenun . (HHoowever, regularly check thheme as cicircumu sts ances can change). • Make suurre your serving staff are up-to- sppeeeed. A quick briefi ng before service will allow them to talk to customers with confi dence and answer any questions on sourcing or ingredients. • Be prepared for customers with food allergies and be aware of allergens in your dishes. You could highlight them on your menu. The latest statistics reveal that there has been a 31 per cent increase in the number of restaurant closures, while a staggering 20 pubs a week are going out of business.

12 JULY 2013 CHANNEL FOCUSFOCUS

A cut above the rest The Cream of the Crop Carveries can be a popular choice CoC untry Range custommere Stteevvee and an easy option, particularly if McCubbin, of the Red Barn PPub annd you’re catering for a large number Restaurant in Woolacommbebe, of people. Deevon, (pictured left) says his biggest 1. Carveries can reduce plate waste because challenge is wastage. customers choose what they want to eat. Just make sure the chhefs or servers stick “TTheh weather naturally will to a maximum portion size and weigght have an impact on the of meat pep r customerr. numbere of peoplee we get througgh the door and what they’ll 2.Placce more expensive joints att thhe endn wantnt to eat – it does mmean the dishes Considered a value for money of the servery, customers will genere ally yoyou’u ree preparingg wiill vary heavily day to day choose the roasts that aree prereseenntedd firsst. aannd thhaat can mean waaste.” option by 55% of consumers, 3. Carefully prepared and cooked chheaper WiW tht Mili laac GoGoldld, Steve has found a way to at least selling pizza can be extremely cuts work just as well as premium cutts. mim nnimiisse his dairy wasstagge.e. PrPritchititchittsts premmiumium lucrative for pubs... Pork belly is a popular contempop rary choice, cream alternative lends itself to a host of Steve’s and top-side can be used in place of other best-ssele ling sweet and savoury dishes from fi sh more expensive prime joints such as top-rib pies and savoury crumbles to steaks, classic Be on trend and on time or fore-rib. Carbbonara, quiches and sticky toffee pudding. Caannny bbuusisineessss owwneers alwaayys keep 4. Clearly state branded accompaniments and “I’ve been using Millac Gold for 10 years after ann eyey on thhe lattestt treendn s – as well as condiments, such as Colman’s mustard, mint it waas recommended to me by another chef, ways to save timme annd monen y, sayys Gillian and apple sauce, to ensure your customers in all that time it has never let me down and Willliai msm onn, ccateegogorry mara ketit ng managerr at MaM cpphih e know that you prioritise quality. the customers can’t tell the difference in the of Glel nbervie, whichc makess a range of savoury fl avour. The biggest benefi t for me is the fact sauces, desserts and fruit coulis. “Keepep your menu Grab a ‘pizza’ the action it’s ambient and doesn’t go off as fast as fresh small and ini tteresting and do each elemennt as well cream when opened.” says Steve. “We use a lot According to Mintel, pizza was asa you can. DDue to time pressures and, in some of cream so the waste on that can be signifi cant eaten by over 70% of adults in 2011, kik tcheenss, a lalack of skillls, choosing trusttwworthy, if we used fresh – that’s where Millac Gold time-ssava ing prprooducctss whiich provide consistent with 42% of consumers ses eing pizza comes in, I just use it when I need it.” resultts is the most important thing you can do.” as a treat, as well as a comfortt food as recessionary pressures continue Perc up your profi ts AAmerican cuiu sine is currently big news, adds to bear down. Gillian.n. “TTheh Amem rirican treend continues to be Recent reseae rch claims that Britain’s everryywwhheere at thhe moment. On our fact-fi ndinng Considered a value for money option by 55% national pub chains have become the joourneys, we have seeeen lots of transn lations of this of consumers, selling pizza can be extremely country’s number one coffee seller, withh trend, inncluding an increase in sales of hot dogo s, lucrative for pubs, which are also providing a over 3.6 million cups sold each weeeke . pop pcoro n with sweett/savoury combinations, form off ‘escappissm’, with no need for skilled But where does this leave the thousands off salted caramel and salted chocolate.” staff or sppecialist equipment. independents and smaller-scale publiicac ns? Mexican, purely British and South But chhooosing a quau lity pizza is essential, says Is there an opportunity for them to also perc Cheryll Snowden, executive head of foodservice up theiir profi ts from hot beverage sales? East Asian cuisine will be the main for Dr Oetker, the company behind Chicago Lynn Little, Nescafé ingredients lead at Nestlé trends for the next three to fi ve years, Town Pizza. “Research shows us thatt, despip te Professional, comments: “The realityy is thatat coffeee sas ys Gillian, bbut ada ds: “Healthier eating tops the pizza’s treat appeal, one fi fth of pizza users poses a huge opportunity for publicans looookikingg to rankks for the second year running, however from ara e disappp ointed with fl avour, demonnsstrating drive profi ts and fi ll the gap left bby the doownturn otheh r researa ch we know that when people eat out, the importance of offering pizzas that have in wet sales. In the past 12 monthhs alone, sales tht eyey sttill want to be ‘treated’ and may choose gennuinne appeal, quality ingredients and of black and white coffee ouut-t of-home haavve risen diifff errent options to what they’d eat at home.” pop intsts of differe ence.”” by 2.5% while speciality coffee sales havev shhown even more signifi cant growth with a 7% increase. Keep it clean Pizzas offer pubs a consistent, “Coffee pod machines are also becoming With growing competition from convenient and profi table low-skill a feature of Michelin-starred kitcheenns as suuppermarkets and other high street solution without the need for Nespresso machines can now be foounu d in thhe outlets, the appearance of your premises special ovens. kitchens of around 30% of the world'd s 2,400 is crucial, says Steph Goldie, trade marketingg Michelin-starred restaurants.” executive for Diversey UK Services Limited. “The Storrede in the freezer, they can be cooked to Compact coffee machines, like Nescaffe®e appearance of any restaurant, pub or hossppitalityy ordeer and freshly sliced up in six to 12 minutes, Alegria, offer a cost-effective soluutit on for premises and the perceived cleanliness and hyggienee wiitth just the basic kitchen skills required. smaller pub operators selling 20 or less cups can have a real impact on customer behaviour, “Sharing boards featuring sections with a day. Nescafe® Alegria is low maintenance, with most now taking cleanliness into accounnt different toppings take the concept of half straightforward to use and has a small footprint. when making a decision on where to go using pasts and half further, appealing to the 17%7 of pizza There is only a minimal initial outlay cost too, experiences, online rating sites or social meddiai andn lovers that want to see this offered eating out,” making thee machine a relatively low risk personal recommendations from friendn s aand faamim lyy.”. continues Cheryll. “They are alalsso great for investment and good way to test the mam rket. By introducing a simple but effecttivi e cleeaaniingg customers who don’t want to sit dod wn to a In fact, Nescafe® Alegria offers operators the regime, restaurateurs and pub laandloordr s cac n fully-blown meal, bub t wantt somometethhingg more potential to drive £5,475 a year in revenue control their costs, improvee theirir apppeearaannce suubsb tantial thann a bagag of crrisspsps, nunutst or by serving just 10 cups a day at a cost of and promote better hyggienee thaat wiw ll be evvidident porkk scrc atchhingsg .” just £99 in initial outlay. to all of their custommers.

JULY 2013 13 STOCK UP WITH THE UK’S NO. 1 DRINK NOW JUICE DRINK*

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**S*SoSSoouurcrcrcee:: NNieNii lseseennT TotaottaallC CoveoovvveeraragraaggeVe VaalulluueeS Salealess,, MATMAMATAT toto 0022.03.0.0033.131133. Ribbeenaennana LLightghghhtt ccoontanttaainsinnss 9900%%l lesseessss susuggararrs tthathhhaanns statantaannddaarrd Ribebbeenna.naa RRibibenaenenaa isis a reregregegitisiststereereeddt tradrraaaddeem markararkrk ofof ththeGe GlalaxlaxaxoSoSmoSSmmithitthhKKliKlinene ggrgrororoupup ofof ccomcoommppapanana iieseses. EDUCATION Small schools get a helping hand from food guru >> Children’s food expert Annabel Karmel is developing a new food programme to enable small schools in rural areas to deliver tasty, nutritious food without losing money. The government’s school food advisors Henry Dimbleby and John Vincennt,t co-founders of Leon Restaurants, have askeds Ms Karmel to heaad the Small Schools Pilot in conjunction with LACA. Their aim is to develop a scalable model: • that delivers great tasting and healthy hot lunches that children love • at a cost of under £2 per lunch • to schochools with a take-up of under 100 pupils annd breaks even • that couuldl be applicable nationally Henry Dimbblel by, said: ”Schools with a take-up of under 100 people struggg le to break even. In many cases they make signifi cant losses. The small schools pilot will If thiis is not reesolved there is a risk that many schoolsh will stop prp ovvidi ing hot meals altogether. The small schoolls pilot will show show how we can provide good hhoow wwe can prrovide good quality, nutritious and tastyt food in quality, nutritious and tasty food a cosst-effectivev way, even in an area with small schools that in a cost-effective way... ststrurugggle to reaach that 100 fi gure.” ThT e mmodel wiill be developed during the summer term 2013 and be piloted aacrossc a region in the autumn term 20013. Charity calls for year-round breakfast clubs in schools >> A charity which helps schools in deprived areas to run much-needed breakfast clubs is calling for the clubs to be extended to the school holidays. The Magic Breakfast charity wants the government to address the fact In 2009, Magic Breakfast piloted a that many children living in poverty do not get proper meals out of term successful holiday breakfast, cookery time. The demand comes in the light of a new UK-wide survey by the and exercise scheme at 20 of its partner Association of Teachers and Lecturers (ATL) which revealed: schools. This year, the charity plans • Almost half (45%) of education staff believe that without a breakfast to offer the same support, known as club, pupils who attend them wouldn't have any food before lessons Magic Breakfast 365, to one of its partner schools in London during • Almost a quarter (23%) believe that parents are having to rely on the summer holidays. breakfast clubs to feed their children due to lack of money at home, Carmel McConnell, caused by unemployment Carmel McConnell added: “Our research founder of Magic shows that children gain many • 77% agreed that making sure pupils eat the most important meal Breakfast of the day means that pupils' concentration is better while 71% say educational and health benefi ts from it also improves their ability to learn. our term time breakfast provision, but we are really concerned about children’ss Dr Mary Bousted, general secretary of ATL, said: "Getting a good access to nutrition in the school holidays.s. nutritious start to the day has a huge impact on children's ability to So with our partner schools, we propose learn and concentrate at school. Many schools do everything they a national plan for breakfast, cookery andnd can to ensure children eat well during school term-time. exercise clubs throughout the year and "But there are many children living in poverty, who we fear won't be we have a template to make this work. getting a decent meal a day in the holidays and this is something the “With an ongoing recession Magic government urgently needs to address. Breakfast 365 can greatly help "Although families in need have access to food banks, these can only vulnerable communities with practical be used a limited number of times when in dire need. The government food aid and skills. Our waiting list of needs to stop shouting about 'skivers' and think about the children schools needing urgent food aid has who are affected by the poverty of their parents whether they are never been higher, so we know that Dr Mary Bousted in or out of work." there are hungry and malnourished kidss of ATL out there who need support 365 days a year.”year” Magic Breakfast’s founder, Carmel McConnell, said: “There is now so much compelling data as to why school breakfast clubs are needed, which is Earlier this year Country Range Group members why we are asking for help to scale up our successful model. The new ATL gave breakfast club grants to 33 schools as part research demonstrates the value of providing a nutritious breakfast at of Kellogg’s Give a Child a Breakfast campaign. school at the start of every day to those children in greatest need.”

JULY 2013 15

COUNTRY CLUB

Space-age technology >> One lucky Stir it up reader will be able transport him or herself to another Galaxy with this amazing prize. We’ve got a new white Galaxy Tab 2 seven-inch tablet up for grabs in our latest WIN! A Samsung competition. Galaxy Tab 2 To enter, simply send an email, titled ‘Samsung Galaxy’, along with your name, contact details and the name of your Country Range Group wholesaler, to seven inch tablet [email protected] Grill it with Levi Roots PRINGLES MAKE >> We’ve “grilled” chef and Reggaee TASTEBUDS TINGLE! Reggae sauce maker Levi Roots >> According to research, more than on our Leading Lights feature – half the UK population has bought and now you can get grilling Pringles in the last 12 months alone. with a copy of his latest book. PrPringlg ees have a 15-monthh shelf life versus the thrh eee mono thh “Grilll it with Levi”i is tht e faf mom usu enttreprene eur’s cac tetegory avev ragee making ththem thee perfef ctt choice for ffooddservicce lal tests offfferinng,g feaatut ring ovev r 100 nenew recic pees,s, annd immpup lse ouo tlets,s andd thee 40g0 cans are peerfect ana d wee’ve goot three signede copopiees to give away. fof r pup bsbs, ununiverersitit es, furtheh r educcaatioon FoF r yoourur chah ncce to win simply send an eme aia l titled esstaablb ishmmennts andn woro kpkplal cee cantet eens. ‘GGrir ll it with Leve i’i , along wiithth youur namem , contact WIN! signed We’ve gogot twwo prizess of fi ve casese of ded taaili s and the namee of your Countn ryy Ranange Grooupp Levi books Prinngless (one of each variiana t) up for ggraba s.s whw ollesaler, too comompetitions@s@sts irituppmmagazine.co.ukk Siimmplyy sene d an emam il, tit tlleed ‘Pringlg es’’, AnA d iff you’re non t one of ourr lucckky three, bob okk publishshere Random HoHouse isi offf ere ing alalong wiw th your namem , coontacct deetaills ana d Stirritt up readders the cchannce to pup rcchah see the book (R( RPP £181 .99)9 at tht e ddiscs ounted tthe nan me of yoy urr Couo ntn ryy Ranngeg Gror uup prrice of £15.9. 9 includding frf ee UK and N Irele and p&p. To orded r plleaases call wholesala er, to commpep titit ons@ 010120206 25255 800 ana d quoote ththe rer ferencn e ‘Stiir it up’. Offer endss 31s1 t Augug st 2013. stiri itupmagagaziz ne.ccoo.uku WIN! fi ve cases of Pringles crisps Closing date for all comompetpe itionsonn :3: 31ststt July 2012 3.3 AllA winnerss wilwwi l be notifi e d by 31st AAuugust 2013. Postos ala entries for all ofo theec compm etie tions can be senntt toto: Couuntntrtry Range Grouup, POPO Boxx 508, Bururnley, Lancasshire BB11 9EH.H Full terme s andn cononnditdi ions can be fouund at:ata wwww.co.cc untryryyranga e.co.uo k/sk tirtiir-it- -up

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Hospital food as bad as ever “ ” Helen Davidson, honorary Fresh calls for improved nutrition and hydration chairman of the BDA

>> The government’s £54million campaign to The report concludes that mandatory staandardds, rather than improve hospital food is “botched” and “failing” vov lul ntary initiatives, will reap the results reqquirred. says the British Dietetic Association (BDA) – The BDA now beb lieves there should be a neew foocus on nutrition and hydrratioon asa an immpop rtant part of patient ssaafeetyt . which has made a fresh call to improve nutrition and hydration for patients. Adds Helenn: “GGoood fof od annd apppror priate nuttritionn must, at all timem s, be an absolute priorrity for all patients, in addditi ioon to ensuru ing they Helen Davidsonon, honorary chairman off theh BDAA, says thehe association are propo erlyy hyddrateed. sus ppports a dammning report which ccrriticciseses a voluntaaryy improvement “TTheh awarenesss that Nutrition and HHydrattioi n Weekk each yey ar brings scheme claiming only “a haandful” of hospspiittaalls aarre mem eeting patients’ is absb olluteely crriticala to keeepe this issssue hiighgh up ono theh health agenda.” needs wwhile the rest are “ass bada as eve er””. Adding her voice of ssupporrt,t Carooline Leecckkoo, pattieennt safety lead at the ‘TTwew ntty Yeeara s of Hospip tal Food Faiilure’,, assessed the government’s NHS Commissioning Board, says: “The pror vvisionon of gog od nutrition and ata teemmpptss to immprrovo e hosppitala food, via initiatives, over the last decade. hydration to people in our care is fundamentall to imi proving heh althh, The reportrt fouundnd thhat GGoveernmeent introduced 21 voluntary initiatives to well-being and reducing avoidable harm as a result of malnutrir tionn impprove hoospital foooodd,, costit ng milliions of pounds of taxpayers’ money. and ded hydrd ation. Dieticians are key in ensuring that an individual’s’ nuttritiional neneeds are met tht rougghout the care pathway from clinical Alleegeedlly,y Govere nmnment did nnot act whene at least 14 waarninngs cammee to oral nutrittioon.” from govvernmmene t addviv sers, MMPs and commercial catere ers – all claaiimim nng the vooluuntarry inittiatives to impprove hosospip tal food were failing. What is your hospital doing to improve nutrition? SaS yss Helelen: “GGooo d ffoood andd appp roprriatete nutrition must, at all timmees,s Did you make voluntary changes and if so what were the results? beb an aabsolutte priorityy. We shouuld nevveer underestimate the impaacct Contact us at [email protected] thhiiss hass on ppatiennt ttreatmmeent, weelllbeiinng and improvement. Indeed, ffoooodd annd nutu ritionn can be just as immportant as medication for some, The British Dietetic Association is the professional aannd papatit enntts should look forward to meala timese . As it stands, the association and trade union for dieticians. ssccooppe fof r thiss to imprrove in hosospip tals is mmasss iivee.”

“...food and nutrition can be just as important as medication for some, and patients should look forward to meal times.”

JULY 2013 19 SERVING SUGGESTION

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FOODSERVICE INTELLIGENCE FROM What a curry on! Ethnic restaurants lose Food Trends – what's hot, and what's going out to supermarkets to be hotter... >> Curry lovers have turned their back on Indian restaurants and are now >> In 2012 we saw the start Guy Fielding, director of getting their ‘spice fi x’ from supermarket of the trend for proper, quality business development hotdogs, which emanated from meals, a new report has revealed. for The NPD Group a single street food seller in The latest fi gures from The NPD Group, a “The recession has made consumers London, Big Apple Hotdogs. global information company, indicate that more discriminating in the choices they This was followed by the opening of the restaurant the UK’s ethnic takeaways and restaurants make. Ethnic operators will need to get Bubbledogs, which has a simple menu combination have suffered a decline of 123 million more sophisticated about the deal and of champagne and hotdogs! Within months we fewer visits over the past three years. promotion element of the business if witnessed many pub chains and restaurants During the same time period, sales of they are to turn this decline around.” updating their spring menus with hotdogs, and spicy foods in supermarkets have soared The main reasons people gave for dining in they can now be considered almost mainstream. suggesting that consumers are craving ethnic restaurants in 2009 were: socialising Street food is often at the start of food ethnic fl avours more and more, but are with friends, dining as a couple, fi t t i n g in with trends, with vendors gaining signifi cant no longer fl ocking to their local curry shopping or running errands and spending social media followers because of the new house for a fi x. time with the family. Without exception, signifi cantly fewer people chose these as approaches and authenticity of their food; Almost all of this loss is due to the decline in evening dining visits to ethnic their primary motivation for seeking out social media awareness then grows into the an ethnic dining experience in 2012: mainstream and a food trend is born – so keep a restaurants rather than takeaways, which look out for interesting Street Food vendors such accounts for 121.7 million of the lost 123 • Socialise with friends – 6.8 million as Kimchi Cult (selling Korean inspired food, million visits in the three-year period. fewer consumers in 2012 • Dining as a couple – 5.6 million fewer featuring Kimchi pickled cabbage), Tongue & Guy Fielding, director of business Cheek (selling interesting cuts of meat such as consumers in 2012 development for The NPD Group, said: Beef Heart Burgers, Ox Tongue and Pig Cheeks), “Ethnic food may not be perceived as the • Fitted in with shopping/errands – Rainbo (selling Japanese Gyoza dumplings), 4.1 million fewer consumers in 2012 and Dosa Deli (Asian inspired dosa wraps). everyday good value it once was. To compete with the supermarkets, ethnic • Spend time with family – 2.2 million Other interesting food trends that we saw last year operators need to change the price/value fewer consumers in 2012 that could now be considered mainstream include: equation by introducini g deals and Guy Fielding added: “These fi ndings are a real • BBQ & pulled pork, such as at Pitt Cue Co prommotions that resonan te with consumers. wakek -up call for ethnic restaurant operators • Vietnamese banh mi baguettes, such as a to take a hard look at their offering. This not Banh Mi 11 ono lyl includes the décor, atmosphere, layout • Premium Chicken, with buttermilk being used ana d cleanliness of their establishments, but to fry chicken and take a simple dish upmarket, theiir service levels and promotions too. such as at Spit & Roast street food • Premium Burgers, which continue to grow “It’s time to move from dark and data ed with the opening of ShakeShack and Five Guys décor tot light and lively to ensuru e – premium burger chains from the US restaurants remain a place whw ere people want to Other food trends which will become hotter this spend time socialising year, include: with their friene ds • Middle Eastern Cuisine, with awareness led by and family.” Yotam Ottolenghi and fl avours such as Dukkah (an Egyptian spiced nut seasoning), plus dishes such as Koshari (a street food dish of rice, tomatoes, chickpeas, Dukkah, and fried onions) • South American Cuisine, especially given the sporting events happening there over the next few years, and featuring dishes and fl avours such as Malagueta (a variety of Pepper) and Ceviche (a dish of marinated sliced fi sh similar to sashimi) ...consumers are craving • Asian, including Katsu curry, which is a Japanese version of fried chicken; we are now seeing chips ethnic fl avours more and more, served with Katsu sauce, which is a great way to add a premium to a simple dish. Another Asian but are no longer fl ocking to their trend is Ramen noodles, with small independents like BoneDaddies challenging the mainstream local curry house for a fi x. As other food trends appear, we will be highlighting them!

JULY 2013 21 BAUMANN’S BLOG

) Baumann’s blog))) Eau no! Tapping into the water debate

would never go into a restaurant and ask for a glass of tap water with my meal. I’d fi nd it too >> Top tips from the embarrassing – but I know Eden Project to help a lot of people who do. take you and your I know, as restaurateurs, we’re obliged to business forward into supply tap water to customers who ask for it, a sustainable, low- but I personally fi nd it a bit cheeky. It most carbon future. often tends to be the people who’ve come to the brasserie to take advantage of an offer we’re running (usually a loss leader to Unlocking introduce new customers to the premises and show them what we’ve got to offer). People Potential If you’re looking for innovation We’re obviously hoping they’ll choose to and new ideas of how to improve have a glass or two of wine with their meal your business then its engaging but I have to admit I feel quite annoyed and empowering people that with those who plump simply for tap water. will really make change happen. After all, I have to pay for someone to serve it and wash the jug and glasses afterwards. Top Tips If hundreds of people did that on a weekly 1. Participation – If people basis, it would be awful! It’s like saying are provided with an “Can I bring my own meat and get someone opportunity to be asked for "I’m a bottled still water man to cook it for me?” their input, ideas, opinions, then I’m a bottled still water man myself and they feel more ownership of the myself and always order a always order a bottle when I’m dining out process and the fi nal product. bottle when I’m dining out..." (along with some wine or beer of course!). 2. Shared values and purpose – Aligning the principles of your Happy cooking business with the principles of your staff can have a positive MarkM impact on morale, productivity and motivation. There should be a movement to in tow, which demand a wine list avoid mass-market renditions with a large variation of countries 3. Healthy workspaces of Chardonnay and Pinot Grigio, and styles to match. Salmon can – Creating a positive workplace as this can give the impression be paired with both Semillon from environment cuts absenteeism, of laziness on the part of the Australia and Pinot Noir from New creates happier and more buyer. There is no reason to Zealand, so having both on hand productive staff and helps expect a simple restaurant caters for both white and red wine encourage creativity and geared towards pizza or quaffers alike. Lastly, listing wines by imagination. burgers to have 100 bottles style and giving food-matching 4. Opportunities –Providing on the list, but to have 20-30 pointers on the menu makes for a staff with enough opportunities may be about right. happy diner and a recipe for success. to expand their knowledge and thinking about sustainability A decent wine list should offer encourages people to implement one or two wines that really What's in a list? new ideas in their departments. >> Like people, wine work well with each food item 5. lists come in various offered on the menu. An Understanding –Make sure excellent wine list should offer all employees understand the shapes and sizes, none even more than that, including nature of the core business and of which are perfect. white, red and rose choices how their role can support the businesses achieve its wider Worse case they can be painfully to go with every dish. Since aims and objectives. thin, ridiculously large or incredibly subjectivity is a large part of over-priced and which can be wine and food matching, these "A decent wine list To fi nd out more about Eden’s should include varying fl avour imbalanced towards certain should offer one or two work with businesses visit profi les, encompassing fl avour, grapes or regions. As menus wines that really work www.greenfoundation.org.uk steadily increase in quality over structure, weight and texture. well with each food item time, so the wine list should come Any menu worth its salt will to refl ect this positive evolution. have a diverse array of fl avours offered on the menu."

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OV6101 ON THE RANGE

>> Country Range development chef ON THE Nigel Smith is getting 'curried' RRangeange away this month. He’s whipped up not one but three deliciously different barbecue chicken recipes using Country Range curry powders – and the results are hot stuff! “We’re in the height of the barbecue season now and these three easy-to-make marinades will defifi nitely add the wow factor to your menu,” says Nigel, who has recently retturned from a work trip to Singapore. “We’re a nationo of curry lovers so this is a great way to bring those fl a v o urs to the barbecue and create a really tasty dish. “A lot of curry powders need cooking out for a long time but thesse are nice, refi ned powder so you don’t need to – and they Three ways with don’t blow your head off!” Nigel recommends serving the chicken with a simple salad or a Curried BBQ Chicken tasts y apa ricot and roasted pepper couscous. The barbecued chicken also works well served in wraps for a delicious lunch option. >> C o ok i ng Time: overnight/12 hour For third variation: As well as chicken, the maarinan des marinade, 15-20 mins barbecue 125g chicken breast can be uses d with lamb, pork loin >> Serves 3 25g Country Range medium madras curry powder and meaty fi sh, such as cod, 2 tbsp mango chutney hake and salmon. Ingredients 4 tbsp natural yoghurt For fi rst variation: 1 dsp chopped stem ginger and syrup 125g chicken breast Splash of Country Range olive oil 25g Country Range mild korma curry powder Country Range salt and pepper 3 large tablespoons natural yoghurt Method – for all three ways 25g freshly grated ginger Country Range salt and pepper 1. Place all ingredients into a bowl and marinade 1 clove garlic, fi nely chopped for a minimum of 12 hours, overnight preferably. 3 star anise 2. Place onto a hot barbecue, cook for 15-20 minutes, Splash of Country Range olive oil turning all the time until the juices run clear. For second variation: 3. Serve with a yoghurt and mint dip with fresh lime juice. 125g chicken breast NB: Can be placed onto a baking tray and placed in a hot 25g Country Range curry powder oven (if raining!!) 2 tbsp natural yoghurt You can also access this Country ...these three easy-to- 2 tbsp plum sauce Range recipe by using your smart 2 tbsp hoi-sin sauce make marinades will phone QR code reader. Or enter Pinch of Country Range chilli powder defi nitely add the wow Squeeze of lime juice the web address in your internet factor to your menu... Splash of Country Range olive oil browser window. Country Range salt and pepper www.countryrange.co.uk/recipes/?ID=244

JULY 2013 25 THE MELTING POT Cheesy Ideas

>> Cheese is an Celebrity chef Method ancient food, whose Brian Turner 1. CCut the fi lo pastry innto 4 squaress. origin predates I created this recipe for 2. BrB ush 4 x 4 inchh tara t tiins with melted butter. recorded history, a artisan cheese makers, 3. Line the tart tiins witi h six squarees oof fi lo pap stry, bbrushing Shepherds Purse who are each onee with meltted butter and pllacce them in at different staple foodstuff that based in North Yorkshire angles – leeavving the excx ess overrlapping tthe tart tin. many of us are guilty using their best-selling 4. When alll sixx are in, cut the smokeed troout fi llets in three of taking for granted. cow's milk cheese, and pllaace in the boottom.. Yorkshire Blue, which has won multi awards on 5. Puut inn three tips of asparragus and then add 4oz of BuB t there arre huh ndreedsd a local, regional, national and international level. choppped Yorksshire Blueue cheh ese. ofo wono derful cheh eses 6. Dribbbble with 2tbspp of yoy ghg urt. frf oom all over the world Croustades of Smoked Trout, 7. Fold back ovveer thee fi lling, leeaving thhe leaves of fi lo in a too be eenjoyed – ana d Asparagus & Yorkshire Blue Cheeese haphp azard way and tht en sprinklle with melltted buutttterr. thhouusands of ways 8. Bakek in the ovenn 1909 °C foro appproxiimamately 15-5 20 minutess. Ingredients 9. Meeanwhw ile chop the quail eggs, 2ozz of YoY rkkshire Blue to servee theh m. 6oz Yorkshire Blue cheese 12 tips of cooked asparagus ccheese and mix with the 4ttbsp of yogghuhurtt andn chivves. Here, four cheese- 6 sheet of fi lo pastry 6tbsp Greek yoghurrt 10. Whene the taarrt ccomees ouut ofo thee oven leave to rest for 4oz melted butter 4 boiled quails eggss two minun tes. 2tbsp chopped chives loving chefs share 4 fi l l ets of smoked trout 11. Take froom the mouldds annd sppoon the yoghurt mixture their faavoouritte rer ciipep ss... into the centrre tto serve.

Scott Davies, head Brian Turner’s croustades chef at The Adamson of smoked trout Restaurant in St Andrews, Scotland Lanan rk Blue chcheeese is a fantasstic cchheee se, a sttrongn cheesee witth looads of characa tter. The gara nishs is very freeshs tasstingn , lootsts of different textures and workr s wew ll witth tthe bluue chheese. Thee dressing cutts throougu h the richc es of tthe LaL nark and cleeanses tht e pallaatet , maaking everyy mouthful memoorable.

Laannarkk Blue raviolo i, roastted assparaagus & bab by leek,, pea, haarricot bblanc ddressing – Serves 4 (starter) Prep time 50 minutes Cook time 20 minutes Ingredients 2200g Lanark bluee 100g peas 22225g5 pastaa flour OO 50g haricot Blanc 2 whole eggs (cooked) 3 egg yoy lks 5g chives (finely chopo pep d)) 330ml extravirgin oil 20g shalloot (finely chopped) "I created this recipe for artisan PPiinch off salt 100ml olive oil and 20g butter 2200g0 baby spinacch (w( asheh d) cheese makers, Shepherds Purse who 1 lemon juice and zest 12 spears of asps arraagus (coooked uuntil tenderr) 50g gratted CorraLinn are based in North Yorkshire using their (hard shheeep milk cheese) 121 sprring ono ions best-selling cow's milk cheese..." ((cooked until tenderr) 20g pea shoots

26 JULY 2013 THE MELTING POT Scott Davies' Lanark Blue ravioli Lanark Blue cheese is a fantastic cheese, a strong cheese with loads of character...

Maurilio Molenti's Method The ingrg edients tot gether prooduucee a fantaastic pizzetta tomato robiola taaste sensation, as the sweetnesss oof the cheese 1. For the pastaa, combine fl o uru , eggs, yoolks,s sala t ana d speck wild mushroom extra viirgin olive oil in to a laarge bowl. Mixx until fine marriei s with the smokinesss of the speck and the breadcrummbs, and thehen knead togethhere , until you havve woody fl avour of the wild mushrooomo s. acchieve ed smooth ele astit c doough.h Cling fi lm and rer st foor Thhe beaua tifully rich fl avour of the Testun al BBarolo 300 minutu es. Method comes from its ageing process, which sees the 2. SSplit the Lanaark cheese intot four. Roll the pasta dough fi rm-teextured cheese maturred for a minimum of 1. In a saaucepe ann, mmelt whole butter annd ada d ouut at the fi nest setting. Cut outt rounds to diameteer oniioons. four months in small oak barrer ls under the huusks of 10cm and place the cheeeses on to four of the discs. 2. Cookk onions unu til translucent. Brrush wiw th waterr and placee theh second disc on top, push of Nebbbiolo grapes. Thiss addds a frf eshh, fruity taste downn to ses al. Usse tthe same cutter to trim up the edges. to the already como plex flavoouurs frrom theh coww 3. Whisk ini fl our and mix until mixture turns bllondd. 4. Add millk andd coonttinue to whiskk until 3. Brrini g a pan of seae soned wwater up to a simmeer. and goat’ss milk, which is partticularly tasa tyy wheh n ini corporaatedd wele ll. Put a chharar grill on a high heat. Seaason the spprir ng accompanied by a glass of Passito did Noto Plana ete a, onion annd leekks with sala t annd dresss with oil. a fresh dessert wine with a sweet fi nin shs from SiS cily. 5. Simmer, stirringg for about 10 minutes or until saucu e thicckeens. 4. Waarmm 50ml of olive oil at tthe lemon juice, zest,, 6. Remoovev from hheat and whisk in thhe beer, peass, shshalallol ts, chivi ese , haariiccot Blanc in a pan. Spencer Westcott, head chef at The chcheddar chc eessee and mustard. 5. Plaace the leeeks and springg onions on the char Palm London restaurant 7. SSeason with salt and pepper. grill annd coc ok for 2 minnuttes, until charred. Add theh raviolli tot the water and cook foor 3-3 4 minutes. The Nova Scotit a Lobster and Baacon 8. Chheck/adjuust seasoning and consistency Cook the spip nach offf in thhe bub tter until wili ted. Fondduee is one of our PrimeBite if necessaryy. 9. Hoold hot for serrvice. 6. Placa e the wilted spinan chh in 4 bob wls, place the dishese takenn from ouur PrimeTiT me raviolli ono top. Place tht ree spprringn onions and menu avaailaba lee at The Palm Bar. asparaggus arouund each raaviolo i. Spop on thee dressing It is oone of our most popular dishes Nova Scotia Lobster overr annd around, fi nely grratte tht e Corra Linn over and usually the fi rst dish people and Bacon Fondue the toop ana d place tthe pea shootst over. order when they get to theh barr, order a drink and fancy a snack. Ingredients Maurilio Molteni, head chef at new What’s not to love? You have warm mem lted cheese,e, 2 each Brioche, Ciabaatta 1 tsp cooked bacon, restaurant TOZI, which opened infused with lager, with a toppingg of lobster, and orr Sourdouugh Roolllsl sms all diceed 2 tsp Clarififi ed BuButtttere 1 tst p scallions in London Victoria in May then bacon. The holy grail of combinatioi ns! Pinch of Kosheh r/r seea ssaallt Pinch of Black Sallt At TOZI wwe offer a variety of The dish is one of the oriiginan l Paalm recipes that on eaach rroll onn each rooll deelicious,s traditional Italian have been popular since it opened in 1926 in 30g NoN va Scotitia loobsbster 170g Lager and meat, buttter pooachhedd, Chheddaar FoF ndue cheesses as part of ouur New York. The fondue dish came later butt it still medium diced ((see recippe aba ove) aua theentic menu of cicchetti delivers The Palm's motto too exceee d expectationss. (VVeenete iai n-sttyle smalll plates). Method When the dish arrives our guests divve straight Twwo ofo the more unnusual in with the warm rolls that acccompany the dish. 1. Bruush 2 briocche or ciai battta wiwith clarir fi ed butu ter. cheeeses on our mennu are The Samuel Adams Boston Lager gig ves it a real depth 2. Seeason wiith kosher//seae sala t & black saalt Robibiola Roccheh tta and of fl avour and it is not unccommon for our guests to and place in a 175ºF degree ovven. Tesstun al Baarolo, both from repeat the order... several times.s 3. Heatt forr 3-55 mininutu es. thhe PiP edmont rege ion off Italyy, whw ich reallyy enhance 4. Heeatt eggg dish under the sas lamaanderr or thheie r accoompanying inggreredid eents in our dishes. Samuel Adams and Aged bbroiler until hoh t. Roobiola Roocchettta is a smooth, soft and crc eaamy 5. Add 171 0g of tht e heeatedd cheesse fondue to Cheddar Fondue the dish. cheese with a thhin and slightlt y wrinkled bloomo y Ingredients 6. Top withh lobbsstere meat,t, bacon andn scac lliionns rindn . It’s maturu ede forr 15 daysy and perfeectly in thee centre. bblends the fulu l, rustiic fl aavours of cow, sheep and 4 tbsp whole salted butter 2 cups milk (heated) 7. On theh rrectaectanglel pllalatete, adadddd thhe twtwoo heh atateded gooata ’s milkk. A great way we serve this cheeese isi 2 tbsp Spanish onion, 2800g aged yellow Chedddara roolls tto one endd of the plp atate.e ass a topping on our hand--stretched, home-made small diced cheesse, shredded 60g fl our 2 tbsp whole grain musstat rdd 8. Plaacce heata ed fonddue on a whitee napkin pip zzz a dod ugh, alongg with tomam to, specck and at thehe othher endnd of thhe pllata e.e 170g Samuel Adams To taste: Kosher/Seaa Salt ssaautu éed wildl musshhroomms fror m the wood oven. Boston Lager Beer and blacck pep pper 9. Seerrve whw ile hoh t.t

JULY 2013 27 FOOD & INDUSTRY NEWS Return of British Roast Dinner Week >> British Roast Dinner Week is As part of the celebrations, British Roast Dinner back – and it’s bigger and better Week is giving operators another chance to enter its prestigious ‘Best British Roast Dinner’ than ever for its second year. competition. Running from 30 September to 6 October, British Roast Operators can also request one of 10,000 free Dinner Week, sponsored by Knorr Gravy and supported samples of Knorr Gravy by logging on to by Colman’s, will encourage operators to offer roasts to www.britishroastdinnerweek.co.uk. customers every day of the week – not just on Sundays. Geoff Sharif, owner of The White Hart in Hackleton, Northampton, is supporting the campaign. He said: “Prior to British Roast Dinner Week I served roast dinners just on Sundays. However, it was clear that when I put them on the menu every day my customers loved it and I’ve decided to make this a permanent change. “Not only does it mean I can charge a premium price for either my lamb, turkey, pork or beef roasts that are rotated each day at £7.95 with all the trimmings, but I can also re-use any leftovers the next day within other dishes such as roast meat baguettes. “It makes good business sense to keep British Roast Dinner Week will encourage roast dinners on my menus daily as they have operators to offer roasts to customers every a healthy profi t margin for me – making more than 50% per plate – despite me serving up generous portions.” day of the week – not just on Sundays

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28 JULY 2013 FOOD & INDUSTRY NEWS

New CGC chairman named >> The new national chairman of the Craft Guild of MarketReport Chefs has been announced as Christopher Basten. Weather woes continue Former vice-chairman Basten now >> Dairy commodity prices have risen "working together for begins his three-year tenure and dramatically as a result of drought in the says he is looking forward to the southern hemisphere and continued the common good" challenge of taking the Guild forward, cold and wet weather in the UK. pledging his support for all involved The inclement weather conditions with the Guild and "working together have led to a shortage in supply for the common good". whilst there is no let-up in demand. Basten, who has been a Craft Guild Add to this the increasing costs member since 1999, is a classically of animal feed (another weather- trained chef who learnt much from related problem), and the result apprenticeships with celebrated is a record high of some dairy chefs John Burton-Race and products such as butter and Raymond Blanc where he gained cheese as shown.

valuable Michelin star experience. 3700 Butter 80% fat salted (Eng) UK 3650 1 JS15 In recent years he has been 3600 3550 executive chef at the London 3500 3450 Marriott Hotel County Hall and at 3400 Great Fosters in Egham, Surrey. 3350 3300 Currently, he is chef lecturer at 3250 3200

Westminster Kingsway College in GBP/MT 3150 The inclement London responsible for teaching 3100 3050 weather conditions the culinary arts to students. 3000 2950 Christopher Basten, 2900 have led to a Long-standing Craft Guild member 2850 the new CGC Lee Maycock, who is chef director 2800 shortage in supply national chairman 2750 of his consulting business, was 2700 2013 Feb Mar Apr May elected as national vice-chairman.

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by Paul Hollywood >> Paul Hollywood is one of the best-loved artisan bakers and TV presenters in the UK, having worked as head baker in some of the most exclusive hotels in the world. The son of a baker, Paul originally trained as a sculptor until his father persuaded him to change career. By combining his love of sculpting and baking, Paul established himself as an innovator in the baking world. He says: “My mother introduced me to pastry and my father introduced me to bread. I was probably around 8 or 9 when I fi rst became really interested. What I most enjoy about baking is the freedom to play around with the fl avours and recipes to achieve whatever you want. The other huge plus is that people love to eat what you’ve made and it’s so rewarding seeing the smile on someone’s face when you see them enjoying something that you have created.” A self-confessed sweet tooth, here Paul shares one of his favourite recipes...

Paul’s Passion Fruit Souffl é Ingredients 300ml (½pt) passion fruit juice Melted unsalted butter for greasing sieved from 20-25 fruits, 140g (5oz) caster sugar, or good-quality passion plus extra for dusting fruit juice/smoothie 2 egg yolks and 6 medium Icing sugar for dusting egg whites Method 1. Heat your oven to 220°C/ 7. Fill the ramekins almost to the fan 200°C/gas 7. top with the souffl é mixture 2. Brush six deep ramekins with then run your fi nger around the the melted butter and dust edge to lift the mixture away with caster sugar. from the side slightly (this By combining his love will help it rise evenly). 3. In a large bowl, using an electric hand-held whisk, beat the two 8. Bake for 10-12 minutes or until of sculpting and baking, egg yolks with 70g (2½oz) theythey are well risen and golden of the sugar for at least fi ve on totop.p. Paul established himself minutes or until the mixture is 9. Dust the souffl és with icingicing pale and thick and holds a trail sugarsugar and serve immediatelimmediately.y. as an innovator in the when the beaters are lifted. 10.10. Use the remaining passion frufruitit 4. In another clean, dry bowl, juice as a sauce – I like to break whisk the egg whites until intointo a souffl é with a spoon baking world. they hold soft peaks, then and pour passionpassion beat in the remaining sugar. fruit juice 5. Add 60ml (2fl oz) of the passion inside.inside. fruit juice to the egg-yolk mixture and mix well. 6. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

JULY 2013 31 BVS4]]RaS`dWQS0OYS`g0`O\R

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HOW TO CREATE THE PERFECT afternoon tea We chose our 'Green Room' as the location as the large fl oor to ceiling windows bathe the room in natural light. Genuine antique chairs and By Laurent tables were carefully sourced and selected to create a traditional Boutonne, general ambience, in keeping with the design and period of the hotel. manager at the We wanted to serve a true English champagne and strong black tea grains would be too tough for the Royal Park Hotel, tea. We sourced Tregothnan Teas, as well as mellow herbal blends. delicate cucumbeer. Our smoked a company based in Cornwall and We achiieved this through a series salmon sandwiches are served on London Kent that grows and produces of tastings with vaarious sandwich a dense seeded bread as this is >> The Royal Park tea.a Internationally known as the fi llings and differentt types of tea the perfect accompaniment to home of English tea, Tregothnan until the perfect combm inatioon the fi lling – not too chewy and is a traditional was able to supply me with a haad beb en attained. not too soft, just right. A robust boutique hotel. selection of black and herbal Selecting the right type of granary was chosen to serve our Often described as teas. It was important to offer bread that complements each delicious beef and horseradish 'Quintessentially our guests and visitors an fi lling is vital. as this provides a great base authentic English tea. for the strong fl avours. English', we wanted The wrong bread cac n drastically to offer guests and The menu was created to alter the taste of the fi lling, so it Delicate fruit-based pastries visitors a traditional complement each tea. We wanted is important to take your tit mee complete the fi nal tier. We chose afternoon tea a menu that comprised of and choose the breads carefully. light, fresh fl avours such as sandwiches, scones and delicate lemon, lime, mango and passion experience and this Cucumber and cream cheese pastries and cakes, however, it sandwiches are served on soft fruit as these are palate cleansing began with creating was imperative to create a menu white. A granary would be and not too heavy, providing tea the perfect setting. that would balance well with crisp unsuitable for this fi lling as the goers with a refreshing end to

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...it was imperative to create a menu that would balance well with crisp champagne and strong black tea as well as mellow herbal blends...

When creating the perfect afternoon tea do: • Thhink cac refully about which teas too sere vev . Include a selection of black and herbal teas. • Contemplate how you are going to serve your afternoon tea: individual plates, cake stand? If so, how many tiers? • Presentation is key. With this in mind, do spend time and thought on selecting key items such as china, teapots etc. • The correct ambience is vital. theiir tea.a The above fruits also the furnisshih nggs and suurrroundings As well as serving a traditional AfA ternoon tea is taken from perfectly complement the teas of The Royal Park Hootel. Once afternoon tea, we also developed 3.00pm onwards. and champagnes that we serve. completed, staff experienced 'Tiers of Joy'. This is a degustation China, cutlery, teacups, cake the afternnoon tea, not only to menu and each tier is accompanied • It is important that the chosen stands and traditional silver see how it tasted, but how to by a matching glass of Taittinger room has plenty of natural teapots were individually sourced serve it properly. I fi rmly believe champagne or a cup of Tregothnan light and is bright and airy to from antique shops, auctions and fi rst-hand experience is the Tea. This is a totally new and create a wonderfully relaxing markets specialising in fi ne china best way of teaching staff unique offering, exclusively atmosphere. Afternoon tea and porcelain to co-ordinate with about the product! available at The Royal Park! should never, ever be rushed!

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JULY 2013 35 LEADING LIGHTS

“Put some music in your food” Leading Light... vi Roooots LLevi>> Museician, celebr ity cRhef and multi-millionaire businessman Levi Roots came from humble beginnings to become the most recognisable face of the BBC’s ‘Dragon’s Den’ – thanks to his secret recipe for his now famous Reggae Reggae Sauce. He went from selling the jerk barbecue sauce at the Notting Hill Carnival to turning it into a national brand after securing £50,000 investment from Dragons Peter Jones and Richard Farleigh. Since then he has expanded the brand to include Caribbean-inspired cooking sauces, ready meals, drink and pasties, and has several best-selling cookbooks to his name.

What do you think you What are your three UK about Caribbean cuiisine has You recently decided to close would be doing now if kitchen secrets? been keyy to ouo r success.s Theh food down your restaurant, Papine you hadn’t decided to 1.1 Alwaays wash riice really well undn er neeedds to be auutht enntic bbut not Jerk Centre in Battersea, go on Dragon’s Den? cool running waterr, untit l the watet r scary. I thiinkn people’s tastes havve London, to focus on “big I sttartet d off as a musician and runsn clear. Thhis gete s riid off the starcch changeed asa eveeryyone trava els sos business”. Was this a decision it’s still my number one passionn and meeans thatt the ricice wiill sttay mum ch theh ses daya s,s theh y are made with a heavy heart? – alongside food! Myy compaany’s fl uffy andd separated oncce cookkede . expooses d too a widde range ofo Of couurse.e Pappinne is so mam nyy thingn s to slogo an is “putu some musiic in 2. Yoou can really liven up evere y day ingredientn s and coc oking styles mee. Itt’s’ beee n a reeala ly difffi cuultt deccission. your food” andd that’s my ethoss. dishees by usini g a raangn e of heae rty and tht ey’ve goot a reeala appetite I amm so prp ouud ofo what we achieved I loovee food annd I loove music, herbs and sps iccess. For examplp e, for soomethhini g neew and did fff erennt.t there e.e We neevev r mam ded a profi t – bub t that soo if the foood wasn’t happening, ada ding a whole chilll i whilst coookik ng Caribbean food is all about waasn’t the intentionn. PaPapip nee was for thee commm unity ana d it worrkeked really well. I’d beb doing the music. wiw ll addd fl avour but nott heat;t addini g relaxing and having fun I ttookk theh dece isioi n to close Papa inne You cite your grandmother a cinnn ammonn stickk, all spici e, baya together – it’s so colourful leaf andd turmeric to rice while iti ’s beb cause mym otht ere businesss is gror wingn as being your biggest and packed with fl avour coookini g wiill givve it real ded pth ofo at succh a rapid pap ce and as a resultl , inspiration. What was – what’s not to like? I amm unaablb e to give my time frreely to her philosophy and what fl avour; uses fresh here bs at the lasts minutee befe orre servr ing to givi e run it. BuBut I do feeel thatt somethingg valuable life lessons Tell us about your poositivev will comem from this – an tht e dish a reaalll y fresh lift. did she teach you? School of Life tour. opo porrtunitty isi now there for the nexe t 3. Always have sos mee mussic on! LLowdw ahmercy!y I launcheh d mym Levi Rooots to takeke my placa e and they My grandmother taught I loovee to listen to gog odd tunnes whih lel Schoolo of Lifee tour inn Marchc andd will absb olo utely haave my supporo t. me everything I know I’’m cooko ing. It inspirese me! wee’ve haad ann oveverrwhelmminng about cooking. What is your greatest love What is your favourite resps ono se. I haave been viv sitingn – music or food? I used to heelpp here as a young boy ingredient and why? scs hoolo s,, collleegeg s,s uniiveersittiees BoB thh – I can’t choose between tthe in Jammaicaa. Shhe wow uld send me anand prp isons foor tht e laast six yeae rsr Myy favvouritee ingn redient woould haave two!o I cana ’t hava e onne withhouo t the oto heer. out to the garded n to pick fressh and I wanttede to raisse awwarenesss to be pip mentto (allsppice)e . It’ss sucu h a ThT ey go hah ndn in hah ndd! fruit, herbs and spiicec s whhich versatile beb rrr y with baggs ofo flavourr. ofo this becaause there e are sts illl so she used in her coc oko ini g,g and It can be usu ede in sas vov urry and sweet manyy peoplp e to reachh. The aia m of Finally, please could you share I sts illl use them in myy cookingn dishes. I grind up small handffulu s off the tour is tot meee t yooung peeople your favourite recipe with our toodaay. She taught me traditional beb rrr ies too release the goood stuff and and encoc uragge them to follow readers and explain why you methods of cookingn and usu e it in pretty much everything their dreams and succeede in lifee. like it so much. tradditi ionaal recipes from – especiallly BBQ marinnadess. I ccover eveveerryty hih ngn froom my ThT e reecic pep thaat I hahavee choseen is Lime JaJamam ica.a I’vve sis ncce gone on to oown storory tot busu ini esss tit psp , Maarmallada e,e Rumu andn Chih lli Pousssis ns discovvere other flavoours and The Levi Roots food range mootivational talkss and fromm my new booko , Grrill it witth Leviv mem thodo s used in and arouundn continues to grow. What is ene coouraga ing heealthy eating. (p( ublil shhed by RaRandomm Houusee). the CaC ribbean but I’lll alwwaya s it about your products that These younu g peopo le aree thee nexxt Thhiss disish mam kes mee feel soo summmeryr bee grar tefuf l foor the wondn ere fuul people can’t get enough of? geeneratit on and I’m doing whaat I – iti ’s paca ked full of fl avvouur and iss ided al times I spennt cooking wiw th I think thhe appeal is thhat my food is can to hele p thheme deve ellop intn o for BBQs on a sus nnn y dad y (oor coooked her ass a chiildd. famim lil arr yett unususuala . EdE ucu ating the coc nfidene t, wele l-l roounu deed addulu tss. in theh ovev n if it’s rar ining!g )

36 JULY 2013 LEADING LIGHTS

"Educating the UK about Levi’s Lime Marmalade, Rum Caribbean cuisine has been & Chilli Poussins key to our success." >> S er v e s 4 I love food that’s hot and sweet, so this really hits the mark. For the marinade 6 garlic cloves, crushed 1 chilli, halved, seeded and fi nely chopped 1 tbsp fresh thyyme leaves Gratedd zest and juice of 4 limes SeS a salt fl akes FrF eshly ground black pepper 2 tsp grouo nd allspice 100ml dark or light rum 2 tbbsp olive oil 4 poussins For the glaze 150g0 lime marmalade 2 red chilliese , halved, ses eded and chc oppep d 2 garlic cloves, crushs ede 3 tbsp cleear honey Juice of 1 lime Saltt and peppep r Method 1. First makee the marinade. Pound the garlic, chhili li, thyme,e lime zest, saalt andd peppeer and allspice togete her with a moortar and pestle. Add the wet ingredients and combine well. Make sls its in theh birds in placess where they won’t bee seen – between the leegs and the body, foor exe ama ple – and coat well with the marinnade. Make sure the insides of the birds aree coated as weelll . Cover with clingfi lm and chill fof r aba ouo t six hours, turniing the birdds every soo often. 2. Preheat the oven to 180°0 C/350°F/ Gas 4.4 Lift thhe poussinss outu of the marinanade and transfer tht em to a roastiing tini . Seeason with salt andd pep ppp er, and roast for 30 minuttess. ReR moovve the pouo sss ins frf om the oven andd leae vee theh m to cool a litttlel – if you put the glazee on whille theyey’re hoot it will justs run off. 3. Meanwhile, make the glg aze by vigoorously stit rring everryty hing together. You need to use somem elbow grreasee here too break down the marmala ade. Spread thhe gglaze all over the birds,s insn ide ana d out, and barbecue for 10 miinutet s,s turniingg every so often and brushhing with morer glaaze. ChC ece k foor doneneess – the juj icese betweeen the lege s and body shs ould run clel arr, with no traca e of pip nk. BrB ush withh a fi nal coat of glaazee annd serve immediately.y " My favourite ingredient would have WIN onne off to be pimento (allspice)... I grind up small thhrer e sis gnnede handfuls of berries to release the good stuff coc pip es of LeLeviv ’s neew bobook – see and use it in pretty much everything – Country Cllubu (page 17) for especially BBQ marinades." mom re detailsl .

JULY 2013 37 Perfect to complement any menu...

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Santa Maria is Northern Europe´s leading supplier of Spices, Flavourings and innovative Concepts for the Foodservice market. To be discovered by you and enjoyed by your guests.

www.santamariafoodservice.co.uk More than you think. more exciting flavours more tasty products more profitable concepts more satisfied guests …and more ideas to explore A LEADING BRAND 90%WITH OVER AWARENESS OUR BEST PRINGLES FLAVOURS IN A 40G ON-THE-GO CAN EASY TO STACK EASY TO SELL

ABOVE AVERAGE* SHELF LIFE AND A RANGE OF GREAT BUY MERCHANDISING ONE CASE SOLUTIONS TOO GET ONE FREE

THE REASONS TO OFFER PRINGLES 40G TO YOUR CUSTOMERS SOON STACK UP.

For more information call the Pringles trade care line on 0800 731 4994

*Crisps industry shelf life.