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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... 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 In season... 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... 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 harbour-frontharbour 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.
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