Food Is the Ingredient That Binds Us Together
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TOGETHER BINDS US THAT INGREDIENT FOOD ISTHE 5 023616 476309 We’re here RANGETHE COUNTRY GROUP MAGAZINE FOR CATERERS 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 Slovenia 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 GIBANICA An indulgent pastry 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. Dough 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.