TOGETHER BINDS US THAT INGREDIENT FOOD ISTHE

5 023616 476309

We’re here CATERERS FOR MAGAZINE GROUP COUNTRYTHE RANGE for you

THE COOKS CALENDAR June 1/ World Milk Day 7/ National Fish & Chip Day www.neoda.org.uk/national-fish-chip-day/

13/ World Gin Day www.worldginday.com “Continuous effort – not strength or Forintelligence – is the keystarters... to unlocking our potential.” Wise words from Winston 15/ National Beer Day Churchill, the man the nation looked to www.beerdaybritain.co.uk get us out of a most terrible crisis. Whilst we might be fighting a battle of a different Father’s Day kind, the increased feeling of community spirit 21/ and the ethos that ‘we are all in this together’ is very much reminiscent of the wartime era. National Picnic Week For all the chaos, despair and uncertainty the 22 - 28/ coronavirus pandemic has inflicted upon the world, there have also been many positives. National Cream Tea Day Never before (and probably never again in our 26/ www.creamteasociety.co.uk/national-cream- lifetime) will we have the time to reflect on the way we live our lives and run our businesses; tea-day to press the reset button and re-build, perhaps in a completely different format. There’s a lot of talk in the media about adjusting to our ‘new normal’, and we’re all still coming to terms with that prospect. Foodservice July has been hit hard, but this whole experience has demonstrated just how well the industry can adapt and come back fighting. 1 - 31/ National Ice Cream Month Our front cover reflects this wartime sentiment of solidarity and follows on from the 75th anniversary of VE Day last month and the heroic 1 - 31/ Picnic Month efforts of 100-year-old Captain Tom Moore raising millions for the NHS. World Chocolate Day We hope this issue of Stir it up will provide you 7/ with strength, support and the advice you need to move forwards. On page 19 we have tips Great British Pea Week on looking after your mental health during the 6 - 12/ COVID-19 crisis, plus advice on how to combat www.peas.org separation anxiety for care home residents on page 15. National Mojito Day Keep creating a stir! 11/

National Hot Editor 22/ Janine Nelson Dog Day

HERE ARE LOTS 30/ Cheesecake OF FOOD AND DRINK Day CELEBRATION DAYS TO INSPIRE YOUR SOCIAL MEDIA POSTS. 21 Pot Category Melting 34 Focus NEWS ADVICE INSPIRATION TRENDS

05 Health & Welfare 09 05 Readers’ Lives 15 Eat the Season Plate Arrivals Strengthening family bonds Courgettes 07 17 We’re Here For You Championing the nation’s 12-13 29 A message from Coral Rose, care caterers News From Country Range MCA managing director of the A more values-led Country Range Group 19 31 future Hospitality On the Range 11 Looking after your Tiramisu 34-35 Customer Profile mental health Melting Pot Military precision 37 Good health 21-23 The Art of Plating 27 Category Focus Smoked eel macaroni, 48 Education Small is beautiful pickled chicory, artichoke Dickson’s Diary Top of the class and almond sauce Covid-19: The aftermath 25 33 Advice From the Experts 39 49 Food & Industry News Every interaction matters Five Ways to Use Raise the Bar Chick peas Fat chance! 41 28 The Country Club The Green Gauge 45-47 51 Focus on food waste Leading Lights Food for Thought 43 Marianne Lumb Inspirational plates for The Marketplace June menus

OUR EDITORIAL PARTNERS... ContactEditor us ... Design & Print As part of our Janine Nelson Eclipse Creative environmental policy this magazine [email protected] www.eclipsecreative.co.uk is printed using Writer Front Cover vegetable oil based Joanna Marshall Eclipse Creative ink and is produced to high environmental Subscriptions Telephone: standards, including 0845 209 3777 EMAS, ISO14001 and [email protected] FSC® certification.

stiritupmagazine.co.uk 04 PLATE ARRIVALS Slovenia Delivering on-trend dishes from around the globe

Slovenia may be small in size, but it has lots to offer – from charming rustic 45 culture to wonderful landscapes. Added to this, is the sophisticated cuisine of this European ‘hidden gem’, which due to the Leading influence of neighbouring countries is highly Lights diverse, and surprisingly regional. BELOKRANJSKA POGAČA A savoury, round flat cake that is coated with egg, cumin seeds and salt before baking.

News From BOGRAČ Complex stew involving a trio of pork, beef and game, plus potatoes, 12 sweet paprika and wine – prepared in a Country Range cauldron on an open fire!

KRANJSKA KLOBASA This Carniolan sausage is no ordinary sausage, in fact it’s a protected Slovenian food. A smoked combination of 68% pork, 12% beef and up to 20% bacon.

PREKMURSKA An indulgent made from layers of On the Range apple, walnut, cottage cheese and poppy 31 seed fillings. Worth the extra calories.

POTICA The traditional dessert of Easter and Christmas. that’s spread with a sweet filling of walnut, honey and tarragon, then rolled flat to create a spiral and baked in a circular tin.

PREŽGANKA A digestive remedy of soup made by roasting and browning flour, Readers' Lives adding water and salt, then once it boils, scrambled egg is added. 1. NAME David Mills 10. TOP CULINARY TIP Presentation, presentation, ŠELINKA Another hearty stew or ‘hot 2. JOB TITLE Head chef presentation. People eat with pot’ of celery, beans, rice, potato and their eyes 3. PLACE OF WORK Bonhomie occasionally meat. A spoonful of dry vinegar adds acidity and sours the stew. House, residential care home 11. WHO IS YOUR INSPIRATION near Southampton AND WHY? Jim Haines was the SKUTNI ŠTRUKLJI A festive dessert first chef I worked under. He 4. TYPICAL WORKING HOURS made from different kinds of dough and previously cooked on the Queen 55 hours over 100 different sweet and savoury fillings, Mary. He taught me everything I with cottage cheese being the favourite. 5. HOW LONG HAVE YOU WORKED know, but not because he passed on There are boiled, baked, fried or IN THE CATERING INDUSTRY? his knowledge, I was just privileged steamed variations. 47 years to be able to watch him work ZGORNJESAVINJSKI 12. FAVOURITE COUNTRY RANGE 6. MOST INTERESTING FACT ŽELODEC Stuffed pig’s PRODUCT AND WHY? The Country ABOUT YOU I spent many years stomach. A cold cut of cured meat made Range Easy Cook Long Grain Rice. as a volunteer, teaching autistic from chopped pork thighs, shoulders and It cooks really well, and the teenagers how to cook and to bacon is stuffed into the stomach or bladder container it comes in is brilliant! prepare meals and left to dry for 5-6 months. 7. FAVOURITE CUISINE Classic English Potica Country Range Easy Cook 8. SIGNATURE DISH Long Grain Rice, Pack size: 15kg Traditional Sunday roast with all the trimmings

9. MUST-HAVE KITCHEN ‘GADGET’ Thermomix

05 Deliciously Plant-Based

Our Garden Gourmet products were developed based on the belief that the more people who embrace plant-based food, the better the world will be. With over half of us now classing ourselves as flexitarian*, the demand is growing for food that’s both good for you and good for the planet. Ve gan Mince Vegan Fille THE POWER OF PLANT-BASED t P FOOD PRODUCTION* iec es

-86%86% -9595%%

LESS CO2 LESS LAND EMMISIONS USE

95%95% -93%93%

ECOSYSTEMS LESS WATER QUALITY CONSUMPTION

* Serving suggestion

Discover endless possibilities at: Source: 3rd party report. Screening Life Cycle Assessment of range consumed in Europ nestleprofessional.co.uk or call 0808 278 5379 and the United States. Crictically reviewed study. Sonia Petzold (NPTC Singen) and Namy Espinoza (Nestlé Research. July 2019.

® Reg. Trademark of Société des Produits Nestlé S.A. COUNTRY RANGE GROUP

WHEN CATERING FOR PEOPLE YOU CARE ABOUT YOU NEED A BRAND YOU CAN TRUST. Our Country Range brand has been designed for use in a professional kitchen with over 800 products, covering ambient, chill, frozen and non-food, quality assured to deliver consistent results. You can find details of the full range on our website WeWeSupporting rere herehere www.countryrange.co.uk independent’ along with complete ’ nutritional and allergen caterers every step of information for every the way - A product. There is also an message from online recipe book of over has been serving caterers in – an unprecedented 500 recipes encompassing Coral Rose, and aroundfor their local community youevent like no other. for you different meal occasions managing for many generations. Originally In March 2020, the UK and dietary requirements. director of coming together to improve their Government announced the Country Range Group. buying power and allow them to measures to mitigate the spread provide the best pricing, the Stir it up is created by the Country of coronavirus (COVID-19) within Group went on to expand its Range Group to give support to the UK including, in particular, offering to include an industry- our customers through helpful social distancing and a ‘lockdown’. changing their offer to help advice, product news, recipe leading own brand, along with support changing business ideas and lots more. a range of marketing services, Whilst we understand the need to models. We continue to provide including Stir it up, which is widely protect health and curb the disease, an excellent service, providing The Country Range Group regarded as the best customer this has had an enormous economic whatever is required whether to is a collective of foodservice magazine in foodservice. effect. The hotels, restaurants, care homes, hospices, hospitals wholesalers covering the whole garden centres, coffee shops, or packing up food parcels to of the UK and Ireland, each The magazine reflects what is happening in the industry and we leisure sites and pubs that we deliver into the community. a family-owned business which serve have all had to close their could not ignore We will support you now and when doors and stop trading. Schools, current events. the hospitality market is allowed to nurseries, colleges and universities The coronavirus re-open, we’ll be here to help with all went into lockdown too, with pandemic the re-start. As I write this, we have schools opening only for the has had a no idea when that will be and it children of key workers. Meanwhile catastrophic may take a while to understand our customers within the health and impact on the long-term impact coronavirus welfare sectors are under increased the globe will have on our industry. pressure as they stay on the front line to care for the vulnerable. What I can say with absolute certainty is that the Country Range It is an unprecedented time – Group wholesalers remain but you are all doing a brilliant job. committed to serving our customers YOU are the inspiration for our and Stir it up magazine will continue front cover this month. We’re here to educate, inform and inspire you. for heroes… like you. The contents of this issue of Stir it up are focused on providing advice, inspiration If you’re looking for a regular and ideas to help you through this source of menu inspiration, most difficult of times. then follow us on social media. Like our customers, our member wholesalers adapted quickly, @countryrangeuk Country Range’s Stir it up magazine 07 02265_01_Bisto Gluten Free A4 Portrait Ad_Outlined.indd 1 14/02/2020 15:45 EAT THE SEASON IN SEASON: Courgettes By George McIvor, chairman of The Master Chefs of Great Britain May I take a moment to wish everyone involved in the hospitality industry the very best as we live through one of the biggest challenges our KEEP A-BREAST OF industry has faced – I look forward to seeing /THE SITUATION you all out and about when the pandemic has 1 This eye-catching stack of passed. Stay strong, stay safe! chargrilled courgettes and peppers add nutrients to this chicken breast, The Master Chefs of Great Britain was formed served with Cajun spiced potatoes, in 1980 to provide a forum for the exchange sweetcorn purée and Hickory smoke of culinary ideas and to further the profession barbecue sauce. through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine FULL OF BEANS and produce. For more information on the / For a healthy salad, mix association and the competitions and 2 tinned lentils, kidney training opportunities we provide beans, sweetcorn and cannellini beans contact [email protected] with some finely chopped courgettes or visit www.masterchefsgb.com. and spring onions. Finish with garlic, and balsamic dressing.

FISHY FLAN OFFICIAL / Courgettes are a 3 key ingredient of this TASTING NOTES Provençal vegetable tart which is Species: Courgettes (or zucchini to the topped with sea bass, West Coast Italians) hail from the Americas as do all langoustine and a roasted red types of squash but probably came to pepper dressing. England from Italy where they have been grown since the 19th century. Courgettes WASTE NOT, can be green, yellow or striped and make FRITTER AWAY WANT NOT a colourful addition to any plate. Look for Combine grated Use up excess a beautiful shine on the vegetables when / courgettes 4 courgette with Parmesan you buy them. They are also incredibly cheese and flour, and fry in olive oil. by slicing easy to grow and give a high yield and if You can also add chopped onion, and pickling you do forget about them for any reason herbs, egg or breadcrumbs. Great for them in cider – don’t worry they just become marrows! dipping in crème fraiche or houmous. vinegar with some chopped Health benefits: Courgettes are full of shallots, salt, vitamins, antioxidants (with the skin being sugar, mustard a key source), as well as being high in SLIM PICKINGS powder, water and fibre so there are all-round Low calorie options mustard health benefits. / 5 needn’t mean low on seeds, celery Usage: The female flower is a golden flavour as this green tagine with seeds and blossom on the end of each courgette lemon couscous and courgettes some ground as it begins to grow, whilst the male flower demonstrates. turmeric and grows directly on the stem of the plant in dried chilli. the leaf axils. Both are used in the kitchen, Delicious with think courgette flowers stuffed with ricotta Recipes supplied by: 1. Willie Pike, 2. Di Weiss (from ‘Simply No Weigh’ by a burger or and herbs. Di Weiss and is available from Austin Macauley Publishers), 3. David Hunt of cold poached Inspire Catering, 4. masterchef magazine, 5. Weightwatchers ‘Veggie & Vegan salmon. cookbook’. Visit www.stiritupmagazine.co.uk/recipes for full recipes. Also In Season:

Artichoke Broad Beans Strawberries Gooseberries Sea Trout Greengages

09

02265_01_Bisto Gluten Free A4 Portrait Ad_Outlined.indd 1 14/02/2020 15:45

r CUSTOMER PROFILE

Military precision

main food groups, which are Larchfield has four dining rooms, SIX KEY FOODS known to have nutritional benefits along with a private dining room FOR PEOPLE WITH for people living with dementia. where residents can enjoy special DEMENTIA family occasions. There are also “However, the most important thing CLIFF GRAND- lots of organised activities to SCRUTTON is to engage with the residents and • FISH/FISH OIL stimulate good appetite. “Some their families to find out about their of our residents were dog walkers • TURMERIC history and cultural backgrounds, before they came here so we as well as the types of foods they • BROCCOLI encourage them to have a bit An ex-military chef and liked to eat. of a walk and get some fresh air,” paramedic has enlisted • NUTS “It’s no great surprise that, with an continues Cliff. “Residents love to the skills he learned in the think they’re going out for a treat, • FRUIT armed forces and deployed average age of 85, they have an appetite for traditional fayre so we putting on their coats and walking them in a care setting. • CARROTS have two roast dinners a week on up the road. Wednesday and Sunday.” After deciding to work on ‘Civvy “Even things like opening the Street’, Cliff Grand-Scrutton is now Providing stimulation is another windows to let in fresh air makes the director of Larchfield House, a important ingredient in successful the body work a little bit harder dementia care specialist home with catering and themed events are and makes you feel hungrier.” 74 beds in Maidenhead, Berkshire. a big success, as long as you The catering team uses a variety choose the right event, says Cliff. The home prides itself on its of Country Range products in their ‘person-centred approach’ and its Above (main) “A lot of care homes tend to always dishes, and a particular favourite team of dedicated staff believes Interior dining area in go back to World War II when is the tinned fruit. Country Range strongly that good nutrition and Larchfield House planning themed events but 65 Solid Pack Rhubarb is used to hydration are key elements to year olds, for example, were born make delicious rhubarb smoothies Below left supporting and caring for residents. after the war. My advice is, be fortified with double cream and Exterior of Larchfield House “We’re working on a research considerate of your age range and powdered milk. pick a modern theme. Your residents project with Salford University “The rhubarb is very fresh and might prefer an Indian curry house sense,” says Cliff. “We blast chill looking at the benefits of good less stringy than other varieties,” theme to eating corned beef. Be the food and then purée it for the nutrition and hydration on people explains Cliff. “It’s highly stewed adventurous. A lot of residents these following day. We cook for 75 living with dementia,” explains Cliff, which is better for the dietetic days are well travelled and had an people in total, 30% of which need who took the helm in March 2018. guidelines, and not overly sweet affluent lifestyle.” puréed food. Time management is “Our menus always include six which is important because we key and doing it this way means have a number of residents who we have more time to present the are diabetic.” food nicely.” Larchfield follows the IDDSI guidelines for people on texture modified diets and runs a day behind the regular menu on purées because of resources. “It makes

Country Range Solid Pack Rhubarb Pack size: 2.84kg

11 A sharing selection CARE of bread, olives TO SHARE? and houmous SHARING PLATTERS ARE A GREAT DINING CONCEPT WHICH WORK IN A WIDE VARIETY OF SETTINGS.

The perfect centrepiece for any social occasion, UNITED NATION they offer an element of fun for all the family, 27% OF CONSUMERS SAY THEY HAVE SPENT MORE and can easily be tailored to suit specific QUALITY TIME WITH THEIR FAMILY/FRIENDS AS A dietary needs. RESULT OF THE COVID-19 OUTBREAK, ACCORDING TO Finger foods are particularly well-suited to children, THE LATEST RESEARCH FROM MINTEL. AND IT’S THE as well as older people who perhaps don’t have big YOUNGER GENERATION WHO ARE MOST LIKELY TO BE appetites and prefer to ‘graze’ or may be living with EMBRACING THIS, WITH ALMOST HALF (45%) OF dementia and find it easier to eat with their hands. 16-24-YEAR-OLDS IN AGREEMENT. With social distancing still very much a major concern, sharing boards and afternoon tea style meals present For the perfect starting point, try Country Range a great option for in-room and also al fresco dining. Mini Pies, which are available in two delicious flavours. Country Range offers a wide selection of products to Add in a regional delicacy, sliced cooked meats help you create tempting sharing platters. Here are and cheeses, and why not have a go at making your some delicious examples… own Scotch eggs, using Country Range Medium Free Range Eggs and Panko Breadcrumbs? https://stiritupmagazine.co.uk/recipe/luxury-scotch- eggs-with-pickled-walnuts/ NATIONAL TREASURES Add a selection of pickles and sauces to finish off your sharing board! As the nation pulls together in the wake of the

coronavirus crisis, people are turning to traditional • Country Range Mini Minced Beef & Ale Pies comfort foods and nostalgic classics. • Country Range Mini Chicken, Bacon & Leek Pies It’s a trend that’s likely to continue beyond lockdown • Country Range Traditional Wiltshire and nothing says classic country fayre than a Gammon Slices Seafood traditional Ploughman’s lunch. This hearty treat for • Country Range Mature Cheddar Cheese hungry diners is ideal for Father’s Day celebrations • Country Range Silverskin Onions sharing platter (June 21), and works equally well in care settings, • Country Range Cocktail Gherkins in Vinegar Traditional offering older generations the opportunity to snack • Country Range Sweet Pickle sharing on an array of tasty treats which evoke memories of • Country Range 12” Fully Baked Mediterranean platter yesteryear. Vegetable Quiche

BBQ corn on the cob

“‘Eat British’ and ‘Eat the Seasons’ were already hot topics before the pandemic, and are likely to become even more relevant now.” – thefoodpeople, Menuwatching May 2020

12 “The appeal of the NEWS FROM COUNTRY RANGE UNDER THE SEA ocean’s rich offerings comes from an intention ‘Seacuterie’ and Nordic cuisine were both to protect the identified as important food trends in environment and reduce thefoodpeople’s 2019/20 Trends Predictions, meat consumption.” with fish boards and platters being – thefoodpeople A sharing specifically highlighted. Seafood taps into the ongoing demand for selection healthy eating, offering a bounty of health-giving Omega-3 fish oils and vitamins. of bread, olives At a time when we are unable to travel to our usual and houmous holiday locations, seafood dishes also help us reminisce about days at the seaside, giving operators the opportunity to bring the coast to diners. A long- Here are some of the Country Range products available to help you create your seafood sharing platters: overdue cuppa • Country Range Capers in Brine With coffee shops and cafes the most likely • Country Range Gourmet Cod Fish Fingers hospitality venues to open post-lockdown, • Country Range Premium North consumers will be looking forward to heading Atlantic Prawns out for a welcome brew. • Country Range Tartare Sauce Taking the lead from our Swedish friends, it’s time • Country Range Seafood Sauce to indulge in ‘fika’ – a Scandinavian ‘state of mind’ • Country Range Real Mayonnaise which essentially means making time to meet • Country Range King Prawns up with friends and enjoy a hot drink and a little something to eat. Socialising over a cup of tea is important for our mental health – now more than ever – and offering accompanying sweet treats makes the whole experience even better! Country Range offers a comprehensive range of teabags, coffee, sugar sticks and milk portions to suit a variety of formats, and our Luxury Minipack Assorted Biscuits are the perfect accompaniment. The Country Range hot beverage selection is also a key area for the care sector, where keeping well hydrated is extremely important. Older people are particularly at risk of dehydration in the warmer summer months and need 1.6 litres of fluid every day.

• Country Range One Cup Teabags • Country Range Premium Blend One Cup Teabags • Country Range Premium Blend Seafood Envelope Teabags • Country Range Roast & Ground Filter Coffee sharing platter • Country Range Freeze Dried Coffee Sachets • Country Range Fairtrade Brown Sugar Sticks • Country Range UHT Milk Portions

The perfect cuppa demands the perfect sweet treat for a match made in heaven, STARS AND STRIPES and Country Range offers a wide Fly the flag for the good ol’ US of A with an all-American variety of tempting options. BBQ platter. Our premium Muffin range is available BBQ Perfect for the summer months – and, of course, 4th in several flavours, including Triple corn on of July celebrations – American-inspired barbecued Chocolate, Raspberry and White cuisine is popular with young and old alike, making it Chocolate, Blueberry and Lemon and an ideal option for sharing platters. White Chocolate, and are frozen for the cob convenience to help manage wastage. Make life easy with Country Range BBQ Chicken Wings and Country Range Hot & Spicy Chicken Wings, and add Country Range Handmade Cakes in barbecue ribs and corn on the cob. are available in a range of flavours from the classic Victoria sponge Include a bowl of homemade mac ‘n’ cheese for an and gluten-free carrot cakes to additional tasty treat, made with Country Range Macaroni delicious lemon buttercream, all and Country Range Grated Mature Cheddar Cheese. are frozen and pre-portioned for ease of serving. Find the details for all of the sharing boards on the Country Range website at www.countryrange. co.uk/recipes

13 THE GREAT TASTE OF HELLMANN’S NOW IN GRAB & GO PORTION PACKS

FOOD TASTES BETTER WITH HELLMANN’S

WE’RE ON THE SIDE OF FOOD

Hellmanns_SachetRange_A4_TradeAd_ROI_21290_Dec2019.indd 1 19/12/2019 12:48 HEALTH & WELFARE

THE GREAT TASTE OF HELLMANN’S NOW IN GRAB & GO PORTION PACKS Strengthening Keeping care home residents connected with family members during the COVID-19 crisis is essential to their wellbeing. settings to communicate with along with an all- important APPROXIMATELY 400,000 With visits from relatives prohibited friends and family.”familyhydration element. The American bonds OLDER PEOPLE IN THE UK during lockdown and social Independence Day menu comprises The iconic food company has dug LIVE IN CARE HOMES AND distancing in operation inside the of corn chowder, BBQ pulled pork down into its archives and created A SIGNIFICANT PROPORTION home itself, carers need to be an engaging set of postcards using and a sweet key lime . creative to ensure older people OF THESE ARE LIVING historic adverts, to help care staff to don’t feel lonely and isolated. In addition, the website also includes WITH DEMENTIA, MULTIPLE encourage residents to reminisce information to support care home HEALTH CONDITIONS, Erika Burany, marketing manager, about times gone by. The caterers during the pandemic. elderly channel, Unilever Food postcards can then be used to PHYSICAL DEPENDENCY Solutions, explains: write notes on the reverse to family Alex Hall, executive head chef, AND MANY ARE IN THEIR and friends, providing reassurance Unilever Food Solutions, says: LAST YEARS OF LIFE. “Staying in touch with loved ones at a difficult time. “During these uncertain times, CARE HOME RESIDENTS isn’t always easy for residents. elderly care home kitchens may ARE PARTICULARLY With physical and verbal VIRTUAL CHATS need to bring in additional staff, VULNERABLE TO COVID-19 interactions limited in the current, Unilever has also produced a either to cover sickness or unprecedented climate in which how-to guide for video calling. employees who are having AS A CONSEQUENCE OF our nation finds itself, it’s tougher “Video-calling technology is the to self-isolate. THEIR COMPLEX MEDICAL than ever for those living in care ideal way for residents to stay in PROBLEMS AND We have created a number touch with the ones they love and ADVANCED FRAILTY. of supporting materials from will benefit their mental wellbeing agency checklists to convenience - but it can feel daunting too,” continues Erika. “That’s why we’ve recipe guidelines to upskill and support chefs.” To aid and support care home put together a beginners guide to residents, Unilever has also video calling, which will walk staff PUZZLING TIMES created three downloadable and residents through the steps Keeping spirits high and minds |original puzzles in large print to to success - no matter what |help keep minds busy and spirits device they choose to use.” active during times of isolation is crucial. Puzzles offer the high, along with crosswords, FOOD TO HELP perfect solution. wordsearches and sudoku. LIFT SPIRITS Themed food events are a great way to engage with and entertain care home residents. On the Stir it up website we have a dedicated section for advice, FOOD TASTES BETTER news, and recipes specifically for the Health & Welfare sector. With this in mind, Unilever WITH HELLMANN’S REQUEST has created a series of free, We have a selection of free support tools available to download YOUR FREE PRINTED downloadable recipe cards, taking including the tools detailed above which have been made SET OF POSTCARDS your residents on a culinary journey available by our friends at Unilever Food Solutions. VIA UNILEVER’S around the world. To access the free resources as well as hundreds of recipes and CUSTOMER CARE July’s adventure is to the USA lots of other Stir it up features visit www.stiritupmagzine.co.uk TEAM ON 0860 WE’RE ON THE with a three-course meal plan, SIDE OF FOOD 314151. 15

Hellmanns_SachetRange_A4_TradeAd_ROI_21290_Dec2019.indd 1 19/12/2019 12:48 Ce Cat Of The Ye 2020 COULD IT BE

Register your interest at: Create a main dish which Complete an entry form Step www.premierfoodservice.co.uk includes a Bisto product and Step and submit your recipes and an entry pack will be Step a dessert dish which includes including pictures of both sent to you. a Country Range dessert your main course and product. Total budget for the dessert by 31st July 2020 main and dessert should not to Sarah.Robb@ 2 exceed £2.25. premierfoods.co.uk.

THE WINNING LIVE FINAL CATERER RECEIVES1 8th September 2020, £1000 VOUCHER Premier Foods Head Office FOR THEIR CARE HOME POSTPONEDCompleted entry forms will need to be sent via email to: [email protected] or by post to: SarahNEW Robb, Premier Foods, PremierDATES House, Griffiths Way St Albans,COMING SOON Herts AL1 2RE Closing date for all entries is: 5pm on 31st July 2020 The four finalists will be notified by:7 th August 2020 1 Winning Chef wins £1000 vouchers for their care home 2 Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions

Terms and conditions: Open to professional caterers aged 18+ who are residents in UK and are employed or work as a caterer for a care home in GB. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 31 July 2020 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice products (see T&Cs for list of qualifying products) and the dessert must include one qualifying Country Range foodservice product (see T&Cs for list of qualifying products). Ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking & preparation method and list of equipment used. Please seek employers’ permission. 4 finalists will be selected by a panel of judges. Finalists will cook in a live final on Tuesday 8 September 2020 where one winner will be selected by a panel of judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www.premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice HEALTH & WELFARE

THE BISTO CARE CATERER OF THE YEAR COMPETITION IS DESIGNED TO RECOGNISE THE HUGE TALENT THAT EXISTS IN THE WORLD OF CARE CATERING. ChampioningChampioning thethe nation’snation’s Right Kevin Price, care home chef at Oulton Abbey Care Home who was Bisto Care Caterer care caterers of the Year 2019 winner care caterers Below (left to right) During these challenging Due to current demands on care times with Covid19 the chefs’ time and the need for social Louise Wagstaffe, Premier distancing, the organisers of this Foods Culinary Advisor, spotlight has regularly been Ross Brown, Premier Foods on the care sector. However, competition feel it is the wrong Foodservice Channel care caterers have continued time to ask chefs to submit entries Controller, Kevin Price, to work in extremely difficult and compete in the cook-off. Winner and Emma Holden, However rather than cancel Country Range Group circumstances creating Marketing Controller delicious and nutritious the event, it is simply being meals that all customers postponed and the competition will enjoy. will now run at a later date. This will hopefully be a time when we Premier Foods has always can really celebrate the hard work supported the care industry who and resilience that has been provide such a valuable service to shown by chefs working in care residents and staff. homes throughout 2020. The Bisto Care Caterer of the Year For more details make sure you competition is designed to are following Premier Foods on recognise the huge talent that Twitter and Instagram via exists in the world of care catering. @PremierFoods_FS or on Premier Foodservice teamed up Facebook at www.facebook.com/ with Country Range to shine the premierfoodsfoodservice spotlight on the high standard of To be notified when entries cooking seen day in day out in are open please email care homes. [email protected]

17 Successful hospitality businesses are built on happy, productive teams. Looking after • 1 in 4 people in the UK experience mental health problems each year1

• Four out of five hospitality professionals say their stress levels have increased in the past three years

• Over half don’t make employers aware2

Hospitality is the UK’s 4th largest employer, together we have an opportunity to make a real difference to the wellbeing of our employees and colleagues.

Let’s create change and start more conversations around mental health together. A brew, a biscuit and a chat is a great place to start.

1 Mind, 2017 2 Hospitality Action, 2018

www.happinesswitheverybite.com HOSPITALITY

Successful hospitality businesses are built on happy, productive teams. Looking after • 1 in 4 people in the UK experience mental health ABOUT HOSPITALITY ACTION problems each year1 Hospitality Action is a registered charity, which your mental healthwas established in 1837, and By Mark deaths related to COVID-19 and be flow comfortably deep into your offers vital assistance to all • Four out of five hospitality professionals say their Lewis, CEO terrified. To counter this, look at the belly, try to breath in through your who work, or have worked of Hospitality number of recovered cases, look at nose and out through your mouth. within hospitality in the UK. stress levels have increased in the past three years Breathe in gently and regularly. Try Action the number of cases compared to They offer a range of support counting from 1 to 5. Without pausing population levels. Shifting your services to help hospitality Since the focus in this way will help to prevent or holding your breath, let it gently people back on their feet 2 COVID-19 you from catastrophising and allow flow out, again counting from 1 to 5. • Over half don’t make employers aware again after a setback - from emergency to you see the wider picture. Try to do this for 3 to 5 minutes. physical illness or mental started, life as health issues to financial we know it has Stay informed – to a degree. It is Be open. If you are suffering with difficulty, family problems Hospitality is the UK’s 4th largest employer, together changed beyond all recognition. important that we feel informed anxiety talk to somebody. This For many people who have about situations such as COVID-19. could be a friend, a family member, to addiction. They also we have an opportunity to make a real difference to invested years in their careers However, it is even more important partner, a colleague or a counsellor. run a bespoke Employee the wellbeing of our employees and colleagues. to suddenly lose the job which that we do not feel overwhelmed Whichever one you are comfortable Assistance Programme defined them and the livelihood by the constant onslaught of news with, it is important that you are able for employers. In 2018 they relied on can feel like grief. reporting and discussion about to express your feelings. Anxiety Hospitality Action spent That combined with the guilt of the virus. It is also paramount that can be made worse by not being £902,305 Let’s create change and start more conversations having to let staff go, and the we follow reliable news sources shared; as you bottle up those supporting sudden isolation of lockdown can to limit our exposure to incorrect feelings they will increase. In talking 4,330 people around mental health together. A brew, a biscuit and be a toxic mix potentially triggering information that may cause about this anxiety, you will likely find in need. mental health problems. unnecessary worry. Consider others sharing the same concerns, a chat is a great place to start. limiting the time spent checking which can be a great comfort in Hospitality Action is working news updates. times of difficulty. They can also 1 Mind, 2017 tirelessly not only to provide help you work through your Breathe. Many breathing 2 financial assistance to those facing worries and let go of the anxiety. Try the APPLE technique; Hospitality Action, 2018 techniques can help reduce anxiety destitution, but also by increasing Acknowledge, Pause, Pull Back, levels. It is best to implement these our focus on providing mental Remember this is not permanent. Let Go, Explore. Notice the anxiety as part of your daily routine but health resources. Although it may seem so now, this when it comes, allow time to they can be used during an pandemic is not going to last for recognise how you are feeling and Here are some tips to help you in-the-moment anxiety attack. ever. Historically, we have faced take a deep breath, step away from cope with COVID related anxiety. Get comfortable; you can do this pandemics and they have passed. your anxiety, realise it is just worry standing, sitting in a supportive Life will return to normal, although talking, let these feelings pass, Try to see the big picture. It can be chair or lying down. Loosen any this ‘normal’ may look different. and be in your present moment, very easy to look at the number of restrictive clothing. Let your breath Try to remember that each day that explore your current surroundings www.happinesswitheverybite.com passes is a day closer to this being to reground yourself and let the over. Reading positive news on the anxiety pass. “Life will return to normal, although this ‘normal’ virus can help with this. Look at the recent rates of recovery, or You can call Hospitality Action may look different. Try to remember that each day progress on treatment and testing. 24/7 on 0808 802 2111 or visit These things can help remind us www.hospitalityaction.org.uk that passes is a day closer to this being over.” that this is not permanent. for more help and information.

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The global health crisis has forced change in all of our lives at an unprecedented rate but amongst all of the sadness and despair, there is optimism and a collective resolve that we will all get through this together. As thefoodpeople point out in their updated Trend Book 2020/21, “the food industry is full of creative minds who are inventive, innovative and resilient”, and this unique period could TOGETHER WE CAN GET bring about significant positive change and innovation as a response to our ‘new normal’. Small plates and sharing platters were a trend born out of the last global crisis - the financial one of 2008. Restaurants then had to diversify to survive and sharing plates were a way of allowing consumers to keep going out with a Mediterranean slide-able budget. Back in the Game grazing table SmallSmall isis TIMES HAVE BEEN TOUGH, BUT NOW IT’S TIME TO REBUILD! McCAIN IS HERE TO SUPPORT YOU WITH STRONGER EVERY DAY PRICES. beautifulbeautiful LOCAL AND PROUD TOGETHER LET’S The lockdown has made us all appreciate what’s on our doorsteps and show support for our neighbours and local businesses. A survey carried out by CGA reveals 43% of the population already have or are planning to support local pubs, bars, restaurants or cafes as a result of Covid-19. Support Britain The uncertainty of travel restrictions will also undoubtedly see a dramatic rise in staycations SUPPORTING BRITISH FARMERS AND BUSINESSES this year, as people choose to holiday on British soil. SO THEY CAN CONTINUE TO SUPPORT YOU. Caterers can embrace this patriotism by offering sharing platters and small plates championing local produce and delicacies.

GOURMET GRAZING With quality and provenance being a key factor, artisan producers are coming to the fore to complement ‘grazing’ options. ‘Grazing tables’ - laden with artisan breads, Understanding dips, raw vegetables, fresh fruit, nuts, olives, THE NEW APPETITE FOR PROVENANCE cheeses and cold meats - are a popular choice for wedding and party food, but the “PLATTERS ANDOFFER quality of the produce is key. SMALL DISHES GREAT WAYS TO SERVE “Don’t be tempted to compromise on quality. REGIONAL SPECIALITIES AND Quality bread is essential. Good artisan bread CELEBRATE SEASONAL EVENTS turns a simple supper into a feast,” says Steve WITHOUT A BRIGADE IN THE KITCHEN.” Shingleton, sales director at Speciality Breads. - STEVE SHINGLETON, SALES “Over the last two years we have seen massive DIRECTORBREADS AT SPECIALITY growth in the demand for breads to serve For more information with sharing platters and small dishes such as pinchos, tapas and .” www.mccainfoodservice.co.uk 21

Country Range - Back in the game A4.indd 1 07/05/2020 17:15 USE ON-TREND SWEDISH FLATBREADS, SUCH AS Polarbrod’s Arctic POLARBRÖD’S ARCTIC SOFT THINBREAD, TO MAKE SUSHI- Soft Thinbread sushi rolls STYLE MINI ROLLS, WHICH CAN BE SERVED IN A PRACTICAL TAKEAWAY BOX OR AS PART OF A BUFFET CONTRASTING IDEAS ON LARGE PLATES. FOR THE FULL Contrasts are among the greatest pleasures of RECIPE FOR THIS AVOCADO, TOFU small plates and grazing boards. It’s all about AND DILL MINI ROLL, VISIT WWW. the hot and cold, spicy and creamy, crispy and STIRITUPMAGAZINE.CO.UK/RECIPES smooth, not to mention the colours and textures that now make up a great spread. “Look to sauces, dressing and chutneys for bringing variety to the table,” advises Sarah THE MAIN EVENT Lesser-Moor, brand manager for Lion Sauces. Pre-prepared frozen products can be an “Pair strong cheeses with a sweet and spicy absolute game-changer when you’re hosting a Lion Fig & Date Chutney, or salty and savoury big event. halloumi with chunky chilli jam. Serve hot Piri Piri “Catering for conferences, weddings and other chicken wings with a cool and creamy buttermilk events can often be a big occasion, with all the Ranch dressing, or spicy vegan goujons with a challenges that brings, so it’s the perfect time pot of Lion’s new Vegan Garlic Mayo.” to use pre-prepared frozen products – at least for part of the menu,” explains Gordon Lauder, GO GLOBAL MD of frozen food distributor Central Foods. “It The small plates trend is probably most closely can be especially convenient to stock frozen associated with Spanish tapas style dining and items that are suitable for those with specific Greek meze but, as with most things in the dietary requirements. foodie world, the trend has evolved and been “These are not only perfect for large events, absorbed into other global cuisines. they’re also ideal to have in stock to serve on Mexican – Try mini tacos, and other occasions too. Think afternoon tea in a quesadillas, pulled pork taquitos, huevos diablos care home or happy hour in a university bar, (devil eggs) and fried japaleños for example.” Indian – Thalis offer diners the opportunity to try WHAT’S TRENDING? a selection of small dishes of food, and generally Cauliflower is currently a foodie favourite (try include a selection of curries, flatbread, rice, KaterVeg! Moroccan-style Cauliflower Bites) salad and appetisers. Other popular dishes and Middle Eastern and Persian flavours are also include roti wraps, pani puri and kofta rolls on trend. Japanese – sashimi, takoyaki (octopus balls), Menuserve’s Indian savoury snack selection – yakitori (mini meat kebabs) and gyozas onion bhajis, vegetable pakoras and vegetable (savoury dumplings) - are vegan friendly and gluten free Themed food nights are a great way for care and work well as savoury snacks at a buffet residents to enjoy different cuisines from their or conference, or as a starter for a sit-down travels too. dining occasion.

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For a ‘light, healthier’ buffet option, Menuserve Mediterranean buffet skewers are available Care-ful snacking in two flavour combinations – green olive and It’s important to offer a range of snacks mozzarella balls, and dried herbed tomato and and finger foods for care home residents mozzarella balls – all coated with a green throughout the day to help boost pesto dressing. nutritional intake. With current interest growing in Japanese foods Elderly people tend to be less mobile and following last year’s Rugby World Cup and this therefore have less of an appetite. Eating year’s now postponed Toyko Olympics, Golden little and often, with foods which have Valley Foods Mini Cooked Chicken Satay been fortified, significantly helps reach Selection in three flavour varieties - yakatori, their recommended calorie intake. satay and Oriental satay – are a great option. Robin Dudley, business development chef at Essential Cuisine, recommends: MEAT-FREE MORSELS “Finger foods are particularly important Don’t forget to cater for meat-avoiders and for people with dementia who may have reducers when planning your buffets and difficulty with dexterity and prefer to pick small plates. at foods throughout the day. Tipiak has just launched the Vegan Cocktail “Aim for two snacks per day in-between Selection – a unique finger food assortment that meal times and make snack times more includes lemon and ginger mousseline mini tarts, than just a cup of tea and a biscuit. By sun-dried cherry tomato and olive tapenade on combining a high calorie snack with a curry polenta cubes, guacamole and almond on milky drink you could add 400 calories!” walnut crackers, and falafel bites topped with sesame seeds. Nourishing snack ideas: - A slice of cake with buttercream PLAY-TIME - A buttered slice of malt loaf Research from De Montfort University has found - A snack sized chocolate bar that children who play with their food are more - 1 small sausage roll likely to eat their fruit and veg. - A scoop of ice cream Craig Smith, FIH, MRIPH, the Hospital Caterers - A slice of bread with jam and butter Association’s national chair, comments: “We all - A thick and creamy yogurt eat with our eyes and children are no different. - 1 small pork pie This is often why when it comes to eating - 1 ring vegetables, offering an attractive buffet style - A packet of crisps display of cut up cucumbers, carrots, peppers, etc. can help children eat their recommended daily amount. Dysphagia tomato “As touch and feel are just as important as taste when it comes to encouraging children to eat truffles more healthily, it just goes to show that buffet snacking doesn’t have to mean unhealthy.”

CASUAL CAMPUSES Small plates are fast becoming a mainstay on university campuses, as international cuisines continue to influence students’ menu choices. As university caterers look ahead to the new academic year following the enforced Covid-19 lockdown, now is a good time to review menus for the new intake of students. “We are seeing casual dining increasingly becoming the norm across university campuses,” says Matthew White, chair of the University Caterers FOR MORE Organisation.“ INFORMATION ON “Greek meze, Spanish tapas

CARE CATERING, and Cantonese dim sum have DOWNLOAD ’TURNING changed the way we eat together OVER A NEW LEAF IN Snack ideas for forever. Small plates are shared CARE CATERING’ AT WWW. dishes that provide diners with a a modified diet: ESSENTIALCUISINE. - Milk jelly fantastic choice including a variety COM/SECTOR-SUPPORT/ - Pureed rice HEALTHCARE/ of flavours and are often visually pudding appealing - perfect for Instagram. - Modified creamy pasta “Universities that can adapt to new - Panna cotta trends quickly will reap the rewards as - Salmon or vegetable mousses diners are always looking for new and exciting - Pureed fruit with or cream experiences. This is a great opportunity for in- - A baked egg custard without the pastry house caterers to get inventive and really push - Trifle without the fruit pieces the boundaries to create their own dishes that are perfect for sharing.”

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HILARY massively both carers and care “We offer a range of activities for all memory can help people to feel WOODHEAD residents, leaving many struggling mattersmattersstaff who might be running out of safe and valued,” she continues. to cope. ideas,” adds Hilary. “Generally there “The people we support might is a lot of emphasis on small group feel distressed at this time but “We were all in the dark about A charity dedicated to work in care homes but social care teams can help by listening how serious the coronavirus crisis enriching the lives of people distancing means that may be and providing a shape to how the would get and, when care groups with care and support needs compromised, so care and activity person spends their day, so that initially made the decision to is offering free access to its staff are having to think on their feet it is interesting and meaningful.” close their doors, it felt very activity resources during the and adapt group activities to create shocking, although it ultimately coronavirus crisis. one-to-one opportunities for To access NAPA’s free web- turned out to be the absolute meaningful engagement.” based activity resources visit: NAPA (National Activity Providers right decision,” says Hilary. http://napa-activities.co.uk/ Association) is a membership “As a consequence, care home Hilary highlights the importance membership/free-resources organisation which promotes and residents, especially those of music for wellbeing, and supports wellbeing in the care living with dementia, may feel reminiscence for people with To find out more about sector - something which is disconnected from their loved short-term memory difficulties. becoming a NAPA member email: needed now more than ever. ones. This is difficult for them “Activities which trigger long-term [email protected] and their families, especially Hilary Woodhead, executive those with relatives nearing director for the charity, explains: end of life. “Here at NAPA, we believe that OTHER ONLINE RESOURCES AVAILABLE INCLUDE: every interaction matters. “There might not be as many • The Museum of Brands - home to a nostalgic collection Everybody has the right and need group activities at the moment of more than 13,000 historic household objects for meaningful conversation and because of social distancing but www.museumofbrands.com connection. Obviously care all of the staff have a part of play homes are having to prioritise in making a difference - making • BBC Reminiscence archive - access to a selection of content care and support at this time, but the most of the moments.” from the BBC Archives, designed to support reminiscence care can still be engaging if staff therapy https://remarc.bbcrewind.co.uk/# NAPA has a wide range of online can connect one-to-one. It will resources to help and inspire • Music for Dementia – a campaign to make make a huge difference to care teams to provide activities music available for everyone living with residents’ wellbeing.” that engage and stimulate, and dementia in the UK. Offers a musical guide for The speed and severity of the the charity is currently offering people with dementia and their carers during Covid-19 spread has impacted them free of charge. Covid-19 www.musicfordementia2020.com

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HOLLY’S WINNING the class DISHES WERE: A talented school cook by McDougalls owned by MAIN: Braised beef tortellini from Liverpool has scooped Premier Foods. on a bed of soya bean and spinach, a tomato and basil the education sector’s Holly is employed by Sefton top prize. sauce, balsamic reduction Catering Services and is the chef and a parmesan crisp Holly Charnock has won the national in charge at Woodlands Primary title of LACA School Chef of the Year School in Formby, Liverpool. DESSERT: Chocolate and beetroot brownie served with 2020, beating off tough competition She said: “I am so proud to have banana ice cream, crumble and from caterers from across the UK. won the national title. With the a raspberry and vanilla coulis She was voted Britain’s No 1 standard and skill level amongst school chef by a panel of judges this year’s finalists being so high, 3.7g of at the national final, which took I felt it was an achievement in itself just getting through to the national place at Stratford upon Avon Dinner” – chicken breast Above (main) final, let alone being able to College, Warwickshire. with chicken crackling, stuffing, Holly’s winning dishes fibre per compete with such a talented group @KraftHeinzFSUK The competition is the flagship mash, vegetables, beetroot and of people. All of this just goes to Above (inset) horseradish sauce and gravy event for school chefs to showcase prove what a good job school chef’s and “All The Fun Of The Fayre” - Holly Charnock LACA School Chef 100g their professional skills. It has been do, day in, day out, up and down the of the year 2020 winner organised annually for over two a cinnamon doughball with stewed country in providing tasty, nutritious Left (insets) decades by LACA - The School and fresh apples, toffee sauce and meals for millions of children.” honeycomb crumb. Raheem Morgan LACA School Chef Food People and is sponsored of the year 2020 second place In second place was Raheem In addition to the kudos of winning Morgan, who works at Coopers Cheryl Humphries LACA School the national title, the 2020 champion Chef of the year 2020 third place Lane Primary School, South received a £1000 cash prize and East London. the LACA 2020 School Chef of the chefs. Working at the frontline His dishes were Mexican spiced Year trophy. Holly also won a work of school catering, they all have chicken with tomato rice and experience trip and an invitation to first-hand experience of the flatbread with roasted a calendar of high profile catering challenges of feeding both children cauliflower and industry engagements. and young people. The competition also shows the commitment that is pickled slaw and LACA national chair, Stephen Forster, put into producing both high quality, winter spiced crumble said: “My congratulations go to nutritious food every day and with www.kraftheinzfoodservice.co.uk – a berry and apple Holly Charnock. Her success in the imaginative ingredients, flavours crumble slice with taking the national title is a major and themes used for their dishes, vanilla sauce. achievement given the extraordinary school meals that have maximum Third place went to culinary creativity and skills shown appeal for discerning children and @KraftHeinzFSUK Cheryl Humphries, from by all of this year’s competitors. High Weald Academy in LACA School Chef of the Year young people”. Kent, for her dishes of is a snapshot of the passion and For more information, visit “Grandma’s Chicken professionalism of today’s school www.laca.co.uk

27

Heinz - Beanz + tt ads.indd 1 05/04/2018 13:12 THE GREEN GAUGE Focus on food waste THE COST OF FOOD BEING WASTED The post-coronavirus era will the skins but will get all the IN THE UK FROM THE UK nutritional benefits. HOSPITALITY AND FOODSERVICE require caterers to be more SECTOR IS ESTIMATED AT careful than ever of their GO BACK TO YOUR ROOTS budgets and they navigate Why peel beetroots when we really up into a quick carrot top pesto with billion their way through a difficult don’t need to? The skins are great olive oil, garlic and parmesan and £3.2 PER YEAR (WRAP) financial climate. when roasted in oil, either whole or drizzle over your roasted carrots. chopped into wedges. The leaves With many catering businesses are also a delicious raw or cooked fearing for their survival, one way BANANA SKINS SPROUT TOPS – just like chard or spinach. they can secure their future is with Banana skins can be used to make It’s not just the Brussels sprouts that better stock management and chutney and vegan ‘pulled pork’. you can eat when you get a whole CAULIFLOWER LEAVES minimal waste, as well as offering sprout ‘tree’, you can eat the round Eat more of your greens by giving cost-effective nourishment to CABBAGE HEARTS leaves at the top too. Try them in stir these outer leaves a thorough cash-strapped consumers. With many health benefits, fries, soups and stews. wash, then popping them in a bowl cabbage hearts have lots of uses with oil and spices. Lay them in a HERE ARE SOME – not just the leaves. Simply shred LEEKS AND SPRING single layer on a baking sheet and GREAT TIPS FROM them into salads, soups or stews. ONION GREENS roast in the oven until crisp. LOVEFOODHATEWASTE.COM The green ends of leeks and spring HERB STALKS onions are full of nutrients and BE A SMOOTHIE CARROT LEAVES It’s not just the stalks of packed with flavour. Use them in Make smooth mash with skins. Carrot top greens parsley, coriander, basil the same way as you would the rest Cut whole, clean potatoes into are not only edible, and mint into dips and of stalk. small cubes and boil for 15 minutes but tasty and sauces, blitz them into – mash them up with some butter loaded with pesto or sprinkle onto For more tips and advice, visit and milk, and you will never notice nutrients. Whizz them savoury dishes. www.lovefoodhatewaste.com MCA

LONGER-TERM LEGACIES One of the positive lasting legacies from the coronavirus outbreak is going to be elevated regard for front-line key workers. A MORE We expect that this will catalyse a greater values-led future. Higher profile corporate social responsibility agendas will become By Jill Livesey,values-led managing director at MCA & HIM Shopper future Research and Insights more commonplace and more influential in strengthening local communities. In turn, they will help We anticipate three with longer-lasting legacies when ways. This will inevitably favour determine longer-term winners. value-based derivatives economic constraints will be less those channels and operators burdensome. with stronger established value An altered and far less fragmented, becoming increasingly out of home landscape beckons, influential by the time we for money credentials but should VALUE FOR MONEY TO THE involve better communication for all. but it will also be one that delivers begin to restore a new FORE IN SHORT-MEDIUM TERM more value than ever before. normality: value for money, While the full depth and duration The other key, and related, heightened values and of a recession cannot be consumer trend that will have value for time. predicted with any certainty, we significant short-term impact is can’t dispute that there will be a greater risk aversion. This will The re-opening of pubs and substantial impact on consumer mean putting greater importance restaurants is likely to be in the confidence. Concerns around rising on customer reassurance. “Consumers (particularly final phase of the measured unemployment, job security and Consumers (particularly older return to a societal and economic incomes will inevitably put greater generations) will need to be older generations) will recovery and it is also highly likely pressure on household budgets. confident that it is safe to eat that there will be a phasing to the We can therefore expect more and drink out again. Social need to be confident that recovery of consumer demand. operators in discretionary spend distancing measures, enhanced it is safe to eat and drink Behaviours will be different in the sectors to be talking more about hygiene, brand trust – and time short-medium term compared price and promotions in more – will all play a part in this. out again”

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When you think of Italian desserts, tiramisu is invariably the first that comes to mind. This coffee-flavoured classic is a favourite, but is it possible to make in en masse and COOKING on a budget? SERVES TIME 120 1 HR Matteo D’Angelo, head chef at Bowden Tiramisu 15 MINS Court Hostel in Notting Hill, has adapted the INGREDIENTS METHOD traditional recipe to make it a realistic option for caterers who have to be mindful of cost • 6kg Country Range Sponge 1. Make up the sponge and pudding mix and pour into – and virtually all of the ingredients used are & Pudding Mix Country Range products. a large flat tray so that it is one inch deep. Bake in the • 6ltr Country Range UHT Dairy oven (180°C) very flat for 50 minutes. “The Country Range Sponge & Pudding Mix Whipping Cream Add the lemon juice and vanilla essence to the has easy-to-follow instructions and it’s such 2. • 750g Country Range Instant whipping cream and whip it up until it is stiff and a versatile product, providing the perfect Coffee Granules forms peaks. base on which to add different flavours,” • 200g granulated sugar says Matteo, who is from Sardinia. “I use 3. Make up the hot coffee in a jug and add the sugar. the Country Range UHT Dairy Whipping • 10ml lemon juice Pour it over the sponge until it is completely soaked. Cream in place of mascarpone, which is • 50ml vanilla essence 4. Smooth the cream over the layer very expensive, and whip it up with lemon • Country Range Cocoa Powder of coffee-soaked sponge. juice and vanilla essence to make a for dusting Chantilly-style cream.” 5. Add another layer of sponge then a second Matteo’s tiramisu features on the menu at layer of cream. Bowden Court, a hostel offering affordable housing for students, interns and young 6. Before serving, dust professionals working in the capital, every “The Country with Country Range Wednesday night and it was the first dessert Cocoa Powder. he introduced to the menu. Range Sponge & Pudding Mix has easy-to-follow instructions and it’s MATTEO D’ANGELO such a versatile product ”

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Rich Rustic Portrait.indd 3 30/01/2020 16:10 FOOD & INDUSTRY NEWS FOOD & INDUSTRY news Social RESEARCH ing social ChefGet spitality CUSTOMERS IN ho WILL REJECT ORDERING KIOSKS How do chefs POST-LOCKDOWN INNOVATION use social New research by Wi5 shows that 61% of UK adults will avoid using media in the touch-screen kiosks to order food and drink in hospitality venues once Curbside collection workplace? the lockdown measures are lifted. made easy Whilst creating engaging content for social Touch-screen kiosks have become hugely media can be time-consuming, it’s vital you Preoday has launched Curbside get it right if you are using it to drive sales popular in fast-food outlets such as McDonald’s Collection, a new feature for its or develop your hospitality business. and Burger King in recent years, but fears over online and mobile ordering platform. sharing the screens with other customers is now The solution allows customers that To help everyone working in hospitality to likely to hugely impact their usage. get the most from social media, the team have purchased food for takeaway at Premier Foods has completed research 59% would now be more likely “to use my own to remain in their car, while on how both chefs and consumers use the mobile to order and pay from a table” than operators easily locate them different networks. before the crisis took hold for on-location delivery. Here’s some of the insights from the Over half said they were likely to return to fast The updated functionality comes at a vital study with chefs. food (59%) and casual dining restaurants (51%), moment within the UK’s battle against pubs and bars (51%) and cafés (58%) within COVID-19. As restrictions on shop and The main reason The most important weeks of venues reopening. restaurant openings continue, Curbside chefs use social channel used by Collection gives customers the confidence media at work is chefs for work is to order food for takeaway while maintaining to get inspiration, appropriate social distancing. Looking to the followed by promoting the place future, the feature will prove particularly useful they work and to get for customers unable to easily leave their cars to venture in-store for food collection. Visit New recipe Facebook www.preoday.com for more details. or menu ideas followed by

INNOVATION Instagram

NEW PARTNERSHIP The biggest frustrations with social media in a pub or restaurant environment are Open Table the world’s leading provider of online restaurant bad reviews reservations, has announced followed by the marketing partnerships with Deliveroo and departments not involving TECHNOLOGY UberEats to offer delivery options the kitchen. at hundreds of restaurants across the world. of chefs have bought from StampAid helps The partnership enables diners to select and a supplier that they found order a restaurant quality meal in just a few simple on social media. independent coffee shops taps and have it delivered direct to their door. When searching for a restaurant or visiting a You can get more insight like this by following @PremierFoods_FS on Twitter and Loyalty app creator, Stampapp, restaurant profile page on OpenTable’s app or has launched StampAid, a free app Instagram and like www.facebook.com/ website, diners now see a ‘Get a delivery’ premierfoodsfoodservice. designed to help independent coffee button alongside the usual table reservation shops and coffee retailers survive option. Diners who choose delivery are then You can also follow #PremierSocialChef the drop in trade as a result of the directed to either the Deliveroo or UberEats for the latest updates on this research. Covid19 outbreak. site to complete their transaction. Through the app, customers looking to support their local can bulk buy coffees or other products at a discounted rate (e.g. 10 coffees for £25), to redeem once shops re-open and regulars return by scanning a code from the app. For more information, visit www.premierfoodservice.co.uk https://stampapp.me/stampaid/ @PremierFoods_FS @PremierFoodsFoodservice 33 Nourishing recipe ideas to support the healthy eating trend Healthy eating remains the biggest trend of the culinary era – and is even more prevalent in the current coronavirus crisis. Research by CGA in the second week of lockdown concluded that health and fitness moved up the nation’s priority list in the wake of Covid-19, with 67% agreeing that they were taking precautions to protect their long-term health, such as changing what they eat and drink and how frequently they exercise. In the same survey, 78% said eating out was the activity they missed the most (second only to visiting relatives) - so there’s a clear appetite for healthy eating out of home post-lockdown. Here, several chefs and industry experts across a variety of sectors of foodservice share their health-giving tips and recipe suggestions…

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MICHELE HARMER CRAIG SMITH ROBIN DUDLEY head chef, Sambrook national chair of the business development House Residential Care Hospital Caterers chef, Essential Home, Telford Association Cuisine We serve homemade We believe food is the As chefs, you are in soup as a starter best form of medicine, the perfect position every day, always made from fresh but it is important to understand that to impact the health of the nation. ingredients and therefore packed healthy eating in a hospital doesn’t By encouraging people to eat well, with flavour and nutrients. We don’t necessarily mean a diet low in calories. utilising tasty, nutrient packed do boring flavours - we do things Many dietitians and catering staff use ingredients and providing delicious like courgette, cheddar and potato; the term eating for health instead to and wholesome dishes. A healthy, butternut squash and Philadelphia, refer to a therapeutic diet tailored to balanced diet utilising the many and the all-time favourite is butternut the individual. For example, patients superfoods available to the working squash and sweet potato. Everyone with an eating disorder or those kitchen can play an integral part in the loves it because it’s so smooth and undergoing chemotherapy need health, wellbeing, and productivity of silky. I always use vegetable stock so additional calories within a smaller us all. Our team of development chefs that it’s suitable for vegetarians and I portion size. Equally healthy food for are always coming up with new recipe add a swirl of cream or soya cream to some might be fresh fruit and salads, concepts, such as tofu poke bowls so fortify it and make it nice and creamy. but for the frail and underweight, it you can help influence good health and Omelettes are another easy-to-eat, may well be a high calorie, nutritionally support diners to be at their absolute healthy dish for care home residents, dense snack. Ultimately, we would best. Many of these recipes can be and can be made to suit everyone’s always recommend the Eatwell plate found in Essential Cuisine’s Summer taste using ingredients like ham, is followed, which promotes a healthy Superfoods recipe book. For the full bacon, mushrooms, tomatoes, balanced diet of carbohydrates, recipe for the tofu poke bowls, visit spinach and salmon. protein, fibre, fruit and vegetables. www.stiritupmagazine.co.uk/recipes

ANDREIA HARWOOD PRESTON WALKER RICHARD DAIBELL head of marketing, director of Oak House kitchen and hospitality Wasabi, one of the Kitchen and chair of compliance manager, restaurant chains the NACC Midlands Millennium Care Group, feeding NHS Region Brookdale Care Home, workers during the Eating for health’ is Bury coronavirus crisis the primary focus in a care setting. 90% of what we do is fortifying meals. We thought hard about how we could The elderly have different nutritional We have a lot of residents with dementia help frontline staff get through the next requirements at different times, who forget they have eaten so every few weeks as well as making sure that depending on, for example, how active mouthful they do eat becomes a burst they were looked after nutritionally they are or if they’re recovering from an of energy and potentially stops them because it’s incredibly important illness, and a healthy diet must adapt from losing weight. Many spend a lot at the moment that everyone isn’t to these needs. Dishes that may be of time walking up and down so you’ve going hungry. The Home Bento meals perceived to be unhealthy could be got to catch them on the move. Cakes are perfect because they’re high in exactly what an older person needs and finger foods are therefore hugely energy-giving carbs to fill you up, and at that moment in time for good health. important, and we do afternoon tea the chicken or veggies also provide One element of healthy eating that every day at 2pm. We use ‘full fat’ milk protein and essential minerals for busy is, however, consistent across all the and cream and add milk powder to people. The chicken Thai green curry age groups and equally important in everything. We decorate cupcakes with has steamed green beans, red pepper a care setting is choice. Variety and a fresh whipped cream and fresh fruit to and bamboo shoots for a hit of vitamins good balance of flavours and textures make them appealing. Care residents and minerals plus carbs in the form of is essential to create interest and can get lethargic and fed up of eating so cooked long grain rice and, of course, stimulate appetites. it can be tricky to keep them motivated to char-grilled chicken thigh for protein. eat. Things like homemade sausage rolls with buttery pastry are good too.

SARAH LESSER- LAURIE GEAR MOOR chef patron, Artichoke restaurant, Old Fortified Berry brand manager for Smoothie Lion sauces at AAK Amersham Foodservice When looking for health Salads get a bad rap. giving ingredients for All it takes is the right dressing to turn our restaurant dishes we need look worthy, wholesome ingredients into no further than Mother Nature. Our something really moreish and tasty. British coastline is packed full of Our sauces and new vegan dressings superfoods full of vitamins, minerals are perfect for adding flavour to salads and antioxidants. When in season while keeping them free from egg, you will often find sea buckthorn, dairy or fish. Try a falafel salad with salty fingers and sea beet adorning Middle Eastern hot sauce and a pot our menus. Buckthorn providing a of vegan garlic mayo on the side; welcome tart sourness in the form of create a crunchy slaw with vegan a sorbet to cut any rich counterpart French dressing for a beetroot, spinach whilst the sea vegetables rich in and walnut bowl; or bring a bit of fruity vitamin B and K pair beautifully with spice to mixed beans with Lion’s new fish and shellfish letting the astringent Mango & Lime Piri Piri Sauce. chlorophyll freshness shine.

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1 This is a visually appealing Plate selection at different angles so they don’t dish, packed with lovely, strong This dish is served on a flat, blue look too uniform. The two pieces flavours, and is intended as a plate. The colour sets off the of charred miso eel are added in “A visually ‘small plate’. bland colours and gives them the same way. more depth. I’m not a fan of shiny appealing dish, The eel is served two ways. white porcelain! Firstly, as macaroni, which is filled 4 with a delicious mix of smoked eel Artichoke packed with The final ‘main’ element is the and tarragon. Secondly, slices of 2 charred artichoke quarters. I want fresh eel are glazed in miso and Sauce them to look like they have been lovely, strong charred to give them a beautiful The almond mayonnaise is scattered on the plate but within colour and smoky flavour. A similar spooned onto the centre of the ONE STOP the circle created by the sauce. The method is used to char quarters plate in a relaxed swirl. flavours.” of artichoke, whilst strips of red Foodservice Solution and white chicory provide colour 3 5 6 and crunch. Eel Chicory Garnish Next, sit two pieces of eel The gaps between the three main For the final touches, I add a The sauce is let-down almond macaroni at different angles elements are then filled with the few borage shoots (which taste mayonnaise which has been opposite each other on the plate. I strips compressed red and white like oysters and sea water) and whizzed up to give a light use two of everything to make the chicory, again made to look like top with a sprinkling of grated consistency. dish symmetrical but place them they have been ‘chucked’ on. Parmesan. *AC Nielsen Data Impulse Market MAT 25.01.20 *AC Nielsen Data Impulse Market MAT 37

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Chick peas are packed with fibre, vitamins Spicy Chick Tomato and and minerals – and a 1/vegetable and 2/ pea and 3/ avocado houmous brilliant source of protein, making chick pea soup spinach curry Peel two avocados and mash them an ideal choice for people lightly with a little lemon juice Sweat chopped onions, leek Sweat two chopped onions, following a plant-based diet. An and olive oil. Blitz one can of and garlic in a little olive oil, three cloves of garlic and a 2” 80g serving counts as one of your chick peas in a blender and then add a teaspoon each of piece of grated ginger. Add two ‘5 a day’. season with smoked paprika, smoked paprika, ground cumin tablespoons of Madras curry salt and pepper. Finely chop They’re also incredibly versatile, lending and curry powder. Cook for paste and cook for one minute. two firm tomatoes, two spring themselves well to an array of delicious one minute and add a Add 100ml vegetable stock and onions and combine with the dishes, as Ian Jaundoo, the chef lecturer tablespoon of tomato paste 200ml coconut milk and reduce houmous and avocado. Serve who led the City of Liverpool team to and a can chopped tomatoes. by half. Add two large potatoes, with mini warmed pitta breads. victory in the 2020 Country Range Student Add 400ml vegetable bouillon small diced, and one can of Chef Challenge, demonstrates with these and two large potatoes, diced, chick peas. Add 400g of five chick pea inspired dishes… 600g of chick peas and chopped tomatoes and season. seasoning. Finish with fresh When almost cooked, add two chopped coriander. handfuls of baby spinach. ANDREW GREEN CRAFT GUILD ABOUT: OF CHEFS IAN JAUNDOO Chick pea Chick pea Ian Jaundoo is an executive chef at The 4/ 5/ The last few months have seen a huge City of Liverpool College, as well as a and coriander burger change in the hospitality sector with fellow of the Craft Guild of Chefs and lead flatbread wraps Place drained chick peas and so much of it having stopped one way tutor for the Royal Academy of Culinary sweetcorn in a processor and or another. On the back of this we, at Lightly fry 1/2 tsp of cumin Arts (RACA) Chefs Apprentice Course. He add two tablespoons of fresh the Guild, had to change so much in seeds in olive oil. Add a finely is the team manager for the RACA/Student coriander. Add half teaspoon our own diary, for the very first time chopped green chilli pepper Culinary Team and mentored the trio of of curry powder, ground cumin, we postponed our yearly awards and two chopped spring students who won the Country Range half a lime zest, one tablespoon and had to move our AGM. We’re onions. Add 300g of rinsed Student Chef Challenge 2020. of olive oil and pulse. Shape about to launch our APP and this will chick peas and eight quartered into 100g burger patties and be available from July, a great new cherry tomatoes. Season and chill for at least an hour. Pan fry addition from this lockdown. We have simmer for two minutes. in a little vegetable oil or bake helped many of our own members who Prepare a dip with natural in oven. Serve in burger buns have fallen on hard times, and assisted yogurt, chopped fresh with lettuce, red onion, tomato with other suitable causes, like coriander and lime juice. Place ketchup and mint mayonnaise. Hospitality Action and Beyond Food in a flatbread, roti or tortilla Foundation. I hope, as you read this, type wrap and serve with we are starting to see some normality green salad. coming back into our lives. For more on the Craft Guild, Country Range Chick Peas in Water visit www.craftguildof Pack size: 800g chefs.org or follow the Craft Guild of Chefs on Twitter at 39 Craft_Guild

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LEADING LIGHTS

Marianne Lumb has experienced many different sides of the professional catering world, from Michelin-starred restaurants, owning her own restaurant, teaching, consultancy and private chef work. She has also enjoyed the limelight, appearing on Great British Menu and MasterChef the Professionals.

Your childhood and subsequent summer jobs clearly instilled a love of food from an early Marianne age. Are today’s children losing sight of where their food comes from, and how can LUMB we remedy this? full-time, when it can be as relentless as a Yes, I was lucky in that we always had nicely restaurant, but with less control of the timetable! I cooked food at home. Using meat from am now always clear to agree what is reasonable the family butchers’ shop and lots of fresh in advance, and to make sure I have one quiet vegetables. I also absolutely treasure the day at least each week. That said, with the right recipes I learnt at school and I actually still use client and the right team, it can offer all the them sometimes at home. It has made me sad delights of the kitchen, and introduce a new and that cookery isn’t on the curriculum anymore… interesting place. I am often lucky enough to however I hope the coronavirus might actually travel with my partner too, and this makes things help remedy this; I believe we will need to much more enjoyable. rationalise, to be a lot more sensible with eating and cooking, and the way we live, generally. Is it more difficult cooking for celebrities and the super-rich? You were flying the flag for Leicestershire Above all, people are people, and clients in the 2018 series of Great British Menu. vary. Among celebrities and the super-rich, How is the culinary scene in that part of my favourite clients so far have often been the country? creative, for example musicians and people The culinary scene here is very different to who work for themselves. They understand the London. Restaurants don’t open and close creative process, and so tend to be the most at the same rapid rate that they do there. relaxed. Importantly, there is nothing nicer than There are some excellent places, for all sorts cooking for clients who really love food. of things. For example, there’s obviously Sat Bains, and congratulations to Alchemilla for How did you enjoy the experience of winning another Michelin Star for Nottingham. running your own restaurant? In Rutland, Hambleton Hall has delivered It was an amazing experience. There’s a huge delight for decades, and Leicestershire satisfaction in having your own name ‘above is home to the splendid John’s House in the door’, and in starting and growing your own Mountsorrel. The area is home to culinary business for yourself, and for your team. I worked treasures from Stilton cheese, to the Melton very hard, learnt a lot and had marvellous fun Mowbray pork pie, and so I feel that our too. My network from the restaurant is still heritage is being nurtured. very valuable. On the other hand, the dedication required was absolute, You have blogged about the highs and lows almost all of the time, and almost of being a private chef. How do you deal with every day. I let my personal life the workload and pressure? suffer, and neglected my health Private chef can be a demanding role, especially and my out of town friends.

“There’s a huge satisfaction in having your own name ‘above the door’, and in starting and growing your own business for yourself, and for your team.”

45 LEADING LIGHTS

Lessons learned, I’ll always leave time for an odd walk, and a life outside. That said, I am still looking at executive chef opportunities, and have this year been granted the planning permission for a small restaurant near home in Leicestershire. I think running my own restaurant will always be in the mix.

How important is winning awards? Awards are a double-edged sword. Restaurant Marianne did extremely well, and each accolade was a huge satisfaction and spur. I still remember clearly the immediate and Marianne is pictured happy redoubling of enthusiasm on the with Carlo Pessotto team after we won Harden’s award for Top of Karri County Gastronomic Experience in London in 2017. Gourmet Potatoes, Western Australia What can be less helpful is looking to awards to tell you what to do. This is impossible; but so often it lies at the heart of “why didn’t so and so get a star” conversations. What advice can you offer to the next After moving on from ‘Marianne’, you generation of female chefs? travelled extensively. How did this influence Historically kitchens have often been quite “When I am in a your cooking? chauvinist places, some still are but things Travelling, and cooking while travelling, has are improving. When you’re learning, find one new country, county been a big influence for me. When I am in a new that isn’t. It usually depends on the senior country, county or continent, I always make sure team. I found Gravetye Manor and was very to find the best market I can, and to learn about happy there. or continent, I the history and culture of the food there from the best sources I can find. I think it’s a big part Beyond that my advice is the same for always make sure of the cultural and historical story, an education girls as for boys: Work very hard, do your that helps to inform one’s perspective and to absolute best in everything and the skills and enhance one’s cooking. Some starting points experience will come. Recognition comes to find the best are obvious, for example for pasta go to Italy, from this, and not being too shy about your but I think there are good cooks and experts, abilities – put yourself forward, and have a go! illuminating their regions, all over the world, The incredible Anthony Bourdain went further, market I can, and and we should be finding them and learning he signed his book for me when I met him in from them. Whether an ancient piece of lore, Sydney in 2001: “Kick Ass and Take Names!” a technique or a completely new ingredient to learn about the or recipe, I still learn from housekeepers, fishermen, traders and farmers, as well as And now for three questions that history and culture books and cooks. I hope I will forever! we ask all of our Leading Lights... Will we be seeing you entering more TV 1. What are your three kitchen secrets? of the food there cooking competitions? a. A mandolene – these are just brilliant at Yes, I hope so! I really enjoyed both Professional achieving fine, consistent cuts. Don’t be from the best sources MasterChef in 2008 and Great British Menu fooled by the expensive versions, basic but in 2018. It’s a great way to share delight in the with a good blade is fine. Above all though, dishes with a large audience, and it’s a pleasure take care and concentrate. Respect that I can find.” and an education to meet the other chefs too. sharp blade! The competitive element drives the format, excitement for the audience, and the adrenalin b. A timer – Use it whenever you can; if I had of the contestants, but the danger can be in a penny for every time I have been saved by fostering a judgmental attitude to food, and the bell… ultimately of prizing appearance and elaboration over taste. I think there’s room for a new take on c. Teamwork - If there is one thing I have the format, and I’d love to be involved. learnt over the years, if you are cooking in a good, energised team, the sky is the limit! How important are good knife skills and where are chefs generally lacking in this area? 2. What is your favourite ingredient and why? Good knife skills are very important. Mine are Butter. I love the flavour of butter and what you still improving after all these years. For me, the can do with it, both sweet and savoury. most important thing is finding a knife that fits your hand best so it is very important to pick it 3. Please could you share your favourite recipe, up and hold it before you invest. Also, keeping along with your reasons for choosing it? the knife sharp is often overlooked. Sharpen it gently on a steel, little and often. Above all, This is one of my favourite game recipes. I grew practice makes perfect, and I can recommend up with quite overpowering game dishes, so a very good book! [’Kitchen Knife Skills’ by in reaction to that, this is light, refreshing and Marianne Lumb]. elegant, everything a game dish should be.

stiritupmagazine.co.uk 46 INGREDIENTS SERVES based pan, and whisk in the egg whites 4 AS STARTER thoroughly and evenly. Heat slowly, 2 red or grey-legged partridge whisking all the time, the egg whites will coagulate, and be whisked into a ‘foamy 750g excellent game or lid’, the liquid below should come gently chicken stock to the boil under this thickening layer. 150g egg whites (or 3 medium egg whites) Once the liquid boils, turn it down to a gentle simmer. After some minutes, look 80g fresh turmeric, peeled and finely for clear liquid under the lid, and then diced carefully pass this through a muslin-lined 80g fresh ginger, peeled and finely diced chinois into a pan. 80g fresh galangal, peeled and finely 3. When ready to serve, gently heat the diced consommé with the turmeric, ginger, galangal & lemongrass, for approximately 2 stalks fresh lemongrass, finely chopped 20 minutes, check the intensity and A little flavourless oil seasoning, and then pass. Butter 4. Meanwhile, finely shred the swiss chard leaves, and finely dice the stem. 3 sprigs of fresh thyme 5. Cook the partridge in a frying pan. Heat 2 stems of rainbow chard, stalk finely a little oil in a pan, season the partridge diced & leaves finely shredded and fry on a medium heat, skin side down, To serve: moving to ensure all of the breast colours and the fat is rendering. Add the butter Micro coriander and finely diced chilli and the fresh thyme and baste the crown McDougall s until the breast is cooked to medium rare. METHOD Remove from the pan and allow to rest for at least 10 minutes. 1. Prepare the partridge: Pluck and draw, ICED JELLY 6. Remove the breasts from the partridge remove and discard the head and feet. crown and trim each breast into three or Separate the crown and add the rest to four perfect pieces, place on a tray, and the stock. Pluck any remaining hair from LOLLIES flash through a hot oven briefly if required. the partridge crown with tweezers and check for shot. Set aside in the fridge. 7. Place the swiss chard and stem neatly in the bottom of four hot soup bowls. Top 2. Clear the consommé; Ensure the with the partridge slices, garnish with stock is cool, then put in a large, heavy some chilli and coriander if required.

8. At the table, pour over the hot consommé. RecipeMEAL TYPE PREP TIME Dessert 10 mins Partridge with FREEZING TIME MAKES three gingers Overnight 10 porti ons

INGREDIENTS 150g McDougalls Jelly Crystals 300g Boiling water 400ml Cold water

METHOD 1. Choose your fl avours! 2. Dissolve the McDougalls Jelly Crystals in a bowl with the boiling water. 3. Add the cold water and mix 4. Pour into suitable moulds and freeze overnight. 5. Serve as required.

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice 47 DICKSON’S DIARY Covid-19: The coronavirus to all my other jobs. I didn’t want taggingThe historical shots toaftermath try to to weaken my brand and have keep connected with my clients. has affected the Chocolate Eclairs the last four years of hard work foodservice sector Wishing all my fellow be judged on how I managed this immeasurably and professional chefs and caterers new challenge. I’m still struggling the best in this awful crisis. to come to terms When this has all ended, I’m Keep safe, keep sane with what has sure some of my work will have - keep cooking. happened. disappeared forever but, for now, Overnight I lost literally 100% I’m focusing on the positives. I’m of my work. That’s how serious cooking more from home than I it was. My immediate reaction have ever done and making new Paul Dickson was to try to adapt and offer a dishes every day. I’m honing my Country Range development chef take-out and delivery service, skills and mastering techniques I which was building up traction haven’t tried for a long time. I’ve – but then came lockdown. If I’m been practicing my bread-making, really honest, I wasn’t geared perfecting my focaccia and pizza up to do the delivery service. dough. I’m making eclairs for My premises are designed for dessert because I can’t remember development cooking rather than the last time I made ! manufacturing (I don’t have a blast I’ve also been keeping up with chiller, for example) and, although A delicious pizza my procedures were robust, I felt my social media, posting photos dough made with Country I couldn’t tackle it with the same showcasing the dishes I’ve been Range Dough Balls quality and professionalism I give making whilst in lockdown and

Stir it up Buffet HPH-March 2020-paths.indd 1 09/04/2020 15:02 Raise the bar RAISE THE BAR FAT CHANCE! Luca Cordiglieri, of the UK Bartenders’ Guild

Fat washing not the case at all, I actually find it is a technique very pleasant. Benton’s Old that‘s been The fat should be heated and in around the liquid form, then put with the spirit fashioned cocktail world in a jar, shaken and left to rest 60ml Bacon Infused since 2007. for 3-4 hours. Then the mixture Old Fashioned needs to go in the freezer. The It all started at minus temperature will solidify the 10ml Maple Syrup famous New York fat. You get rid of the fat and then Bar PDT (Please strain the remaining spirit through 2 dashes Don’t Tell) where the bartender a cheesecloth, a fine strainer Angostura Bitter Don Lee created The Benton’s Old or a coffee filter to get rid of Fashioned, with the bourbon fat- any impurities. Stirred over ice washed with smoky bacon. What about quantities? For a Rocks glass Fat washing is a way to flavour a 700ml bottle of spirit you might spirit and you can use all sort of need anything between 10ml and Twist of orange fats from olive oil to coconut oil, 30ml depending on the fat used. cheese, butter etc. For something like smoked chorizo To fat wash the bourbon, Alcohol can absorb both oil or bacon you might want to put add 20ml of bacon fat to soluble and water soluble flavours less as they are strong flavoured. a 700ml bottle. and this technique gives an extra With olive oil or coconut oil use Let it rest for approximately flavour but also a silkier mouthfeel more to get a bit more of a four hours then put it in the to the spirit. punchy taste. freezer. Take it out after a At first you might think that the I leave you with the cocktail that couple of hours and strain cocktail will be greasy but that’s started it all! the liquid. ukbartendersguild.co.uk

/bottlegreen @bottlegreendrinks www.bottlegreendrinks.com

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FOOD FOR THOUGHT JuneINSPIRATIONAL menus PLATES FOR PICNIC PICK-ME-UP Celebrate National Picnic Day with these 1 tasty little empanadas served with Lion Mango & Lime Piri Piri Sauce.

MARS ATTACKS! Nico Simeone’s latest menu at Six by Nico is inspired by ‘The Chippie’ and includes an upmarket version 2 of the infamous deep-fried Mars bar.

SAIL AWAY SUCCESS 3 These avocado boats – made using just five plant-based ingredients – will cause waves on your street food menus. For the full recipe visit https://goldandgreenfoods.com.

SEVEN LAYERS OF LOVELINESS This ‘Seven Layers Yucca Dip’ is summer in food form with layers comprising beans, sour cream, guacamole, salsa, 4 cheese, green onions, and canned black olives. From Cooking in Marfa: Welcome, We’ve Been Expecting You by Rocky Barnette and Virginia Lebermann (Phaidon).

SMOKIN’ SALAD This wood-smoked salmon salad with lemon 5 crème fraiche from Manchester’s Three Little Words is bursting with summer flavours.

DON’T MISO OUT! Miso courgettes are a super simple, plant-based offering for the BBQ this summer, made withEssential Cuisine’s Asian Miso Base. Serve with 6 a pickled mooli (a type of radish).

51 WHICH IS YOUR BREAK TIME FAVOURITE?

AN ASSORTMENT OF 71 CHOCOLATE BISCUIT BARS

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