The Great Staycation

5 023616 476309 FROM PRIVATE KITS,FROM TO MEAL IGLOOS DINING WHAT'S IN STORE FOR THE FESTIVE SEASON? WHAT'S FESTIVE THE FOR STORE IN Tidings of comfort

NOV/DEC 2020 ACCOMMODATION STAYCATION

joy THE GREAT GREAT THE HOTELS AND A FOCUS ONA FOCUS

THE COOKS CALENDAR November For2020 has been an incrediblystarters... difficult year for our amazing industry, from the country-wide World Vegan Day lockdown to the further operational limitations 1/ that are set to continue into 2021. World Vegan Month In spite of the devastating impacts of the pandemic we have 1 - 30/ seen the unbelievable resilience of our industry, how www.vegansociety.com/take-action/campaigns/ operators have innovated quickly to push through the most world-vegan-month difficult of times and industry organisations who have worked together to try to raise the profile of our amazing industry’s struggle and support our people. 2/ Day of the Dead For example, our Health & Welfare (pages 19-20) feature this issue is focusing upon the NACC’s Meals on Wheels Week Guy Fawkes Night which aims to recognise, celebrate and thank all the fantastic 5/ providers who have helped to support vulnerable people across the UK and Ireland throughout this year. 14/ World Diabetes Day Our hotel and accommodation Category Focus on pages www.diabetes.co.uk/World-Diabetes-Day.html 27-29 provides the latest consumer insight and inspiration from other operators who have already transformed their offering to adhere to guidelines while providing an amazing 17/ Homemade Bread Day dining experience. The gorgeous private dining igloos on our cover from Coppa Club in London are a perfect example. 22/ Stir-up Sunday (last Sunday before We also have a festive menu special feature looking the season of advent) at how caterers and chefs can make the most of every opportunity throughout what is set to be a very different Christmas period for us all. 23 - 29/ British Game Week We hope that each issue of Stir it up throughout 2020 has www.tasteofgame.org.uk/great-british- provided you with advice, information and inspiration that game-week/ has supported your business during this year. As always, the team at Stir it up wish you a Merry Christmas and a very Happy New Year. December 2/ English Breakfast Day 5/ Pigs in Blankets Day 25/ Christmas Day 26/ Boxing Day 31/ New Years Eve

YOU CAN FIND LOTS OF UP TO DATE NEWS, INDUSTRY ADVICE AND MENU INSPIRATION TO GUIDE YOU THROUGH THE FESTIVE PERIOD AT WWW. STIRITUPMAGAZINE. CO.UK

Photograph by Allan Stone 03 12 News From Country Range 16 Festive Menus NEWS ADVICE INSPIRATION TRENDS

05 Hospitality 07 05 Readers’ Lives 11 Eat the Season Plate Arrivals In scope Mackerel Denmark 09 25 Customer Profile A helping hand 12-13 15 Turning a corner News From Country Range Dickson’s Diary 19-20 Christmas with a difference 22-23 Health & Welfare 16-17 Education A year of recognition, Special Feature 40-42 Managing allergies in celebration and thanks Festive menus Melting Pot schools and universities The word on the street 27-29 31-33 47 Category Focus The Art of Plating by Adam Reid 48-49 Food & Industry News The great staycation The Golden Empire Special Feature 2020 trend review 55 37 35 The Country Club Advice From the Experts Five Ways to Use 53 EU exit Mincemeat Lumina Intelligence 61 Delivering growth The Marketplace 51 45 The Green Gauge On the Range 63 Energy-saving tips Katsu curry Food for Thought Inspirational plates 56-57 for winter menus Leading Lights Nick Smith

OUR EDITORIAL PARTNERS... Contact us ... As part of our Writers Design & Print environmental policy this magazine Lindsey Hoyle Eclipse Creative is printed using Sam Houston www.eclipsecreative.co.uk vegetable oil based Jackie Mitchell Front Cover ink and is produced to high environmental Allan Stone Subscriptions Telephone: standards, including 0845 209 3777 www.allanstone.com EMAS, ISO14001 and [email protected] FSC® certification.

stiritupmagazine.co.uk 04 PLATE ARRIVALS Denmark

Delivering on-trend dishes from around the globe

Denmark is consistently named as one of the happiest countries in the world. With its high level of equality, common 56 responsibility for social welfare and high level of trust among citizens - it’s clear to Leading see why. When it comes to the country’s traditional Lights cuisine, it is rustic and has its roots in the simple dishes made before the Industrial Revolution. Think rye bread, porridge, root vegetables, wild berries and preserved meat or fish in the 27 Melting Pot winter months. Category 40 SMØRREBRØD An open topped sandwich made from a generously buttered rye bread topped with cold cuts Focus of meat or fish. The most popular variants being beef and smoked salmon with remoulade sauce.

KARTOFLER These are essentially Caramelised brown potatoes, made from butter and sugar usually served as a side dish and always at Christmas.

RISALAMANDE A mix of rice pudding, whipped cream, chopped almonds and vanilla served after a Christmas dinner and topped with a warm cherry sauce.

ÆBLEKAGE Although the translation is ‘apple cake’ this sweet dish is more of an apple trifle. Made of layered apples, caramelised oats and whipped cream, the dessert is often enjoyed throughout the Readers' Lives autumn and winter months. 1. NAME: Stephen Evans 9. WHAT IS YOUR MUST-HAVE TARTELETTER A chicken and asparagus KITCHEN GADGET? A good set tartlet in a flaky crust, which is traditionally 2. JOB TITLE: Catering Consultant of knives made from leftover meat and soup. This dish, 3. PLACE OF WORK: Catering 10. WHAT IS YOUR TOP CULINARY TIP which is traditionally served as a Christmas Management Consultants Ltd (CMC) FOR OTHER CATERERS AND CHEFS? appetiser, is referred to by many in Denmark working with education establishments Always taste and season food as ‘Mormor-Mad’ which translates to predominantly in the West Midlands Grandma food! 11. WHO IS YOUR INSPIRATION AND 4. WHAT ARE YOUR TYPICAL WHY? My Nan is without doubt my RUGBROD Also known as WORKING HOURS? 40+ per week inspiration; she was a household cook Rye bread in English. Used and won prizes at the WI events for her as the carrier of their open top 5. HOW LONG HAVE YOU WORKED IN homemade jams and preserves. I used sandwiches, rugbrod is a nutrient THE CATERING INDUSTRY? 37 years to love spending time in the holidays rich bread made from a mix of seeds, watching her bake breads and cakes grains and rye. 6. WHAT IS THE MOST INTERESTING and, of course, eating them! FACT ABOUT YOU? I served 22 years in the Army Catering Corps/Royal 12. WHAT IS YOUR COUNTRY RANGE Logistic Corps serving overseas PRODUCT AND WHY? My Catering in many locations. I have also catered Mangers and I find the Country Range for members of the Royal family at Tomato and Basil Sauce to various dinners in the Officers Mess have an excellent flavour and a very versatile 7. WHAT IS YOUR FAVOURITE product which we can CUISINE AND WHY? I enjoy a use in various dishes traditional home cooked roast dinner Country Range 8. WHAT IS YOUR SIGNATURE DISH? I Tomato & don’t really have a signature dish; I like to Basil Sauce challenge myself to cook all types of food Pack size: 2.2kg

Smørrebrød

05 Sweet potatoes are here to stay

Sweet Potatoes An enjoyable twist on a familiar favourite

Sweet potatoes are here to stay. In all styles and cuts, they appeal to an ever-expanding audience looking to try something a little different. It’s the smart way to upgrade your menu while sweetening the bottom line. On trend Available selection: Value adding Crispy Fries 6/13 Differentiating Shoestring 6/6 High versatility CrissCuts Does not contain gluten

www.lambweston.eu IN SEASON: EAT THE SEASON

MessageMackerel from George McIvor, Chairman of FRESH FLAVOURS The Master Chefs The flavour of the of Great Britain / 1 barbecued mackerel The Master Chefs of Great really stands out in this dish, Britain was formed in 1980 to provide a served along side a delicious, forum for the exchange of culinary ideas fresh salad of tomato and fennel. and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. TORCHED A most memorable mackerel feast was Oily fish such with my wife Serena and dear friends / 2 as mackerel are Master Chef Bill and Elizabeth Bryce on particularly well suited to pickling, the Shetland islands where Dave Parham, as shown in this dish here finished legendary fisherman presented us with with a vibrant tomato ceviche. mackerel still in rigor fished from the icy Atlantic ocean. The fish was pan fried in butter with a sprinkle of sea salt served on sourdough and washed down with TAKE ON THE Malt whisky. Shetland and Dave CHALLENGE Parham have that love of the / 3 This Seared Chilli Cured freshest food and dining with Mackerel Tartare dish was served as the people you love. the starter in Westminster Kingsway College student chef team’s menu for the Grand Final of the Country Range Student Chef Challenge in 2018. OFFICIAL TASTING NOTES WATERMELON SUGAR WASTE NOT, Properties: Mackerel is a common name 4/ The mackerel WANT NOT applied to several different species of within this dish is seared and To reduce waste, fish, easily recognisable by the vertical accompanied by the fresh flavour slightly cure the stripes on their backs and forked tails. of watermelon. The dish is then mackerel that As an oily fish it is a rich source of finished beautifully with micro you don’t wish omega 3 fatty acids which have blood herbs and edible flowers. to eat straight pressure-lowering effect. The flesh away with a of mackerel spoils quickly so is always salt rub, or slow best eaten on the day of catch. KICKIN’ poach the fish Notes: Mackerel was always most KEDGEREE in oil so that commonly preserved smoked, canned, 5/ Traditionally this it is less time and cured. Mass produced mackerel delicious mixture of rice, parsley, sensitive and is also turned into pate and sold in eggs, curry powder and cream can be eaten supermarkets. Nowadays endorsed and would be served with smoked within the next popular with chefs with their innovative haddock, however other fish couple of days. methods of cookery, the fish is such as mackerel works well. Mackerel skin consumed fresh, and cooked by can also be scorching the flesh with a blow torch Recipes supplied by: 1. Graeme Watson, Masterchefs of GB, 2. Craig Millar eaten and and also barbecuing is very popular. at 16 West End, Fifen, 3. Ian MacAndrew, Blackaddie House Hotel, Dumfries, is super tasty 4. Westminster Kingsway College Team. Visit www.stiritupmagazine.co.uk/ when crispy. recipes for full recipes. Also In Season:

Swede Red Cabbage Cranberries Pheasant Brussel Sprouts Chestnuts

CUSTOMER PROFILE

TurningTurning aa

At the age of 15, when he kitchen blossomed from Above (main) was getting into bit of bother there onwards.” cornercornerExterior view with the police, the thought of the Corner At the age of 19, Baz wanted to House Hotel of being a chef couldn’t have take the next step in his career been further from Baz so began applying for jobs in Right Comley’s mind. quality pubs, restaurants and hotels Baz’ signature Fish ‘n’ Chips Looking back now though, after in other areas. He managed to 20 years as a professional chef in land a position as a kitchen porter pubs, restaurants and hotels with Hatton Hotels, which has 5 exciting menus including time running his own bespoke hotels with quality fine utilising the finest places, Baz can’t help but wonder dining, across the south-west local ingredients where he would be if he hadn’t of England and Jersey. and suppliers, the menu includes made a few mistakes and been Moving his way up to chef roles, weekly specials and given a wake-up call. Baz worked in various positions is constantly rotating across the group before deciding “As a teenager in Ilfracombe, I fell with the seasons. Working under Baz at The Corner in with the wrong crowd and got to set up a venture on his own. House is Tyler Cooke, 26, who is Baz’s signature dish is his Fish ‘n’ into a bit of mischief. Deciding that “My first period with Hatton was another who took a different path Chips. His special batter is made it was time to turn my life around, I an incredible experience and into the kitchen. On his way to with Country Range’s flours and started helping out in a youth café, enabled me to grow as a chef, becoming a lawyer, Tyler decided seasonings, as well as the German which was run by the council. At and experience a wide range it wasn’t for him, quit university and beer Krombacher Pils. this stage, I didn’t really know what of kitchens, cooking styles and started applying for jobs in kitchens. 18 months later Tyler has recently I was going to do with my life but services. The thought of running my “I love the classics and our Fish ‘n’ been awarded a distinction in his after starting work at the kitchen own place was always a lure though Chips continues to be one of our NVQ Commis Chef Level 2. in the café, everything changed. and in 2012, I took on a run-down top-sellers. The fish comes from I found purpose, something I was Indian restaurant and turned it back Brixham, the beer for the batter “Carlos our manager and I are interested in and also something into a local pub and restaurant. This is imported from Germany and absolutely delighted for Tyler. He’s I was good at. My career in the was a great opportunity and I learnt the Country Range seasonings, worked his socks off and you can so much about the running of a flours and sauces are of fantastic see his passion everyday he comes business, outside of the kitchen. quality. For me, the best dishes to work. He is definitely a young I have many happy memories of are uncomplicated, unpretentious chef to keep an eye on.” “The best dishes these times but an offer from and let the ingredients shine – Hatton to return to the Snooty Fox you can keep your fancy foams.” in Tetbury was too tempting not are uncomplicated, to take. I was a trainee chef in the same kitchen so to return as Head Country Range Flour varieties available; unpretentious Chef was a real privilege.” Plain Flour, Plain Wholemeal Flour, In 2018, he moved to Hatton’s - Strong White Bread Flour and and let the The Corner House Hotel where he Self Raising Flour became Head Chef of The Retreat Pack sizes: 1.5kg, 3kg and 16kg ingredients shine.” Restaurant. Continuing to create

09 CREATE A DELICIOUS TASTING GRAVY THIS CHRISTMAS WITH MAGGI®

MAGGI® GRAVIES; GLUTEN FREE VEGETARIAN, GOLDEN AND ORIGINAL Take the hassle out of making thick, glossy and flavourful gravies

To find out more visit www.nestleprofessional.co.uk/maggi ®Reg. Trademark of Société des Produits Nestlé SA *Serving suggestion HOSPITALITY

“THIS IS A GREAT INITIATIVE TO HELP THOSE WHO’VE LOST THEIR JOBS GET BACK ON THEIR FEET AND GIVE THEM THE SKILLS AND SUPPORT One thing that is essential to their job due to Our industry collectively TO RELAUNCH THEIR ensuring we have a sustainable COVID-19 to get back employs 3.2 million people CAREER” industry moving forward is having into work, as well as those in the UK and was 8% of scope Chef Patron– at Clare Core Smyth,by a pipeline of talent coming looking to start their career GDP pre-COVID-19. The Clare Smyth pandemicIn has hit the through that are interested in a in hospitality, leisure and hospitality, leisure and career in hospitality, and tourism. that we care for the career and tourism industry hard and Providing a vital service to retain wellbeing of those who work we know at least 900,000 those who have lost their jobs within our industry already. jobs are at risk. It’s never due to COVID-19, CareerScope been more important to look In recognition of this, the will keep people engaged, after our people, ensure they hospitality industry has joined motivated, healthy and well- Above (main) The CareerScope website are happy, healthy and ready forces to provide essential support trained, ready to work when the for work. We must be ready to those impacted by COVID-19. industry recovers. to welcome back those who Springboard, Hospitality Action, universities to futureproof our CAREERSCOPE SERVICES have long and established UKHospitality, the Institute of industry and provide a solid careers in the industry, as Hospitality and the Savoy CareerScope provides a one-stop career path as well as helping well as ensuring the next Educational Trust have partnered industry hub people to re-enter employment, generation of workers are to create a free service aimed at with easy to access content change their career path, upskill coming through. supporting those who have lost on everything from CV and retain their jobs. writing and career webinars to redundancy advice, financial CareerScope are also working support and health and wellbeing with multiple industry partners to “When our people need us most, we’re stepping resources. provide an easy to use Job Search function within the website up, looking after their wellbeing and A digital training academy will also that allows you to search over keep those out of work up to date 30,000 live jobs as well as the supporting them back into work.” on essential skills, from customer opportunity to apply directly to service and food safety, to - Raymond Blanc, Chef Patron at the Belmond le Manoir aux Quat’Saisons some leading industry confidence and assertiveness. organisations. Developing knowledge and accessing training are essential If you would like more information “In a time of crisis, it’s never been more for any career and there are many about CareerScope or would hospitality, leisure and tourism like to pass the details on to important to look after our people.” specific educational programmes someone who requires support – Michel Roux Jr, Chef Patron, Le Gavroche available in schools, colleges and visit www.careerscope.uk.net

11 CANCEL CHRISTMAS? FORGET IT!

When it comes to celebrations, it doesn’t get any bigger than Christmas. It’s a time to be thankful, a time to THE FESTIVE NAUGHTY NINE indulge, a time to catch up with family and for catering Christmas is a guilt-free time when consumers look to businesses, it’s usually the busiest time of the year. indulge and treat themselves. Particularly in difficult times we naturally look towards food and drink for comfort and While the festive period in 2020 will be very different to cakes, pies, puddings and desserts rule supreme. previous years, if you think Boris Johnson, the Government or anyone else can or will cancel Christmas – you can forget it! The country as a whole has already shown great resilience, DURING WEEK 4 OF THE NATIONAL LOCKDOWN strength and creativity to face the pandemic challenges head MORE CHOCOLATE WAS CONSUMED IN THE on and the festive period will be no different. UK THAN DURING CHRISTMAS OR EASTER For the hospitality and catering sectors, it will undoubtedly – THEFOODPEOPLE CHRISTMAS 2020 REPORT be a difficult period but the work they do will be even more vital to keeping morale up and that festive spirit alive. Generations who do not want to dine out in big groups or for prolonged periods of time might be more tempted With the key festive weeks approaching fast, here’s our by a hot beverage and cake outing, which still gives collection of Country Range products to get you prepared them time to catch up with friends and family but also at a for a Christmas like no other, and tips on how to embrace smaller pricepoint. the opportunities that are still out there. For creative chefs who love to make their desserts from scratch, we have ingredients such as our high-quality chocolate drops, cocoa powder, plus cake and pudding mixes, to help you make it easier to create fantastic desserts in your own kitchen. THE COUNTRY RANGE However, when footfall is difficult to predict and you SPONGE & PUDDING Premium may experience more staff illness over the winter period MIX HAS EASY-TO-FOLLOW Country Range has a portfolio of premium winter and INSTRUCTIONS AND mint chocolate festive cakes and desserts that wow customers but are IT’S SUCH A VERSATILE frozen and pre-portioned for ease of use. PRODUCT, PROVIDING shard THE PERFECT BASE ON For this festive period, we have a delicious selection of WHICH TOFLAVOURS. ADD DIFFERENT cake eight cakes and desserts that are pre-portioned into 14 individual slices including two brand new desserts and – HOSTEL, NOTTING HILL one individual 60g dessert.

NEW COUNTRY RANGE VEGAN & GLUTEN FREE SPICED ORANGE DESSERT Chocolate ginger gluten free biscuit crumb with an orange New chocolate truffle filling and vegan Black Velvet brownie cubes encased through Charcoal Cake the filling, finished with chocolate ginger crumb and gold sugar.

NEW COUNTRY RANGE BLACK FOREST LAYER CAKE A dark chocolate sponge rolled and filled with Belgian white chocolate buttercream and a layer of tart cherry sauce, fully covered with cream, dark chocolate shavings, sweet snow and glitter sparkle.

Vegan & gluten free spiced orange dessert

12 NEWS FROM COUNTRY RANGE New Opening hours With bars, pubs, cafés and restaurants now forced to close at 10pm, expect consumers to be making the most of the daytime opening hours. Shortened hours means hospitality venues also have to maximise every minute they’re allowed to be open so they need to ensure they have the menus, dishes and drink offering to entice people in. Special Christmas breakfasts, brunches and afternoon teas will be great ways of making your menus work harder during the traditionally quieter trading periods and stunning treats like our Country Range Eclairs and Mince Pies work brilliantly Black forest layer cake in venues and as takeaway options.

COUNTRY RANGE PREMIUM CHOCOLATE CHERRY OMBRÉ CAKE A gorgeous ombré cake, handmade with layers of purple Christmas Chocolate vanilla, chocolate sponge filled with a tangy cherry sauce Brownies baked lightly coated in a delicious buttercream and finished with Belgian chocolate curls and purple sponge crumbs.

COUNTRY RANGE PREMIUM BLACK VELVET CHARCOAL CAKE A stunning black velvet cake featuring triple layers of chocolate sponge baked with charcoal powder and black cocoa powder and filled with pink raspberry buttercream.

COUNTRY RANGE PREMIUM BAKED BELGIAN CHOCOLATE ESPRESSO TART An indulgent intensely flavoured chocolate tart made with rich Belgian chocolate and espresso coffee in an all-butter pastry case, topped with a beautiful chocolate mirror glaze. Christmas New York Cheesecake COUNTRY RANGE PREMIUM MINT CHOCOLATE SHARD CAKE Dark chocolate and white chocolate peppermint mousse on chocolate sponge, decorated with a Failing to prepare is mirror glaze and chocolate shards.

COUNTRY RANGE PREMIUM IRISH preparing to fail ! WHISKEY CREAM CAKE When COVID-19 and the lockdown hit in March, through no Luxurious coffee sponge cake, filled and major fault of its own, the hospitality sector was underprepared topped with Irish whiskey buttercream, finished but we don’t have that excuse any longer. It is clear that in order with marbled chocolate shards and sparkling to survive, kitchens need to be flexible, versatile and innovative gold glitter. whether they are cooking for kids, care homes or paying customers. Advance planning is essential but contingencies COUNTRY RANGE GLUTEN FREE KIR Black Velvet need to be in place in case of further lockdowns, outbreaks Charcoal Cake ROYALE CHEESECAKE and shortages. Blackcurrant cheesecake rippled with a tangy blackcurrant compote and chocolate coated Fortifying dishes will once again be important, especially in the care popping candy on a crisp biscuit base, topped sector, but it will be vital to provide dishes that can help bring people with a layer of prosecco cheesecake and finished with a together and provide some joy at the same time. Warming soups, Creme de Cassis jelly. stews and casseroles can easily be made in bulk and frozen, while some of the existing Country Range products such as our Alabama COUNTRY RANGE INDIVIDUAL Chocolate Fudge Cake, New York Cheesecake and CHOCOLATE & AMARETTO Brownies can be used as a base and ‘pimped-up’ for SEMIFREDDO MY FAVOURITE PRODUCT the festive celebrations. A light, freezer-to table chocolate HAS TO BE THE TRIPLE dessert made with Belgian chocolate CHOCOLATE MUFFINS. THE and Amaretto mousses, and chocolate GOOEY BITS IN THE MIDDLE sponge in the centre, beautifully ARE TO DIE FOR! decorated with malted chocolate - HOTEL, CUMBRIA balls and chocolate shavings.

13 Christmas

J2O, No.1 Adult Soft Drinks Brand* stock up now for Christmas *Nielsen Scantrack, Total Coverage, Volume Sales, MAT to 25.07.20, Adult Soft Drinks as defined by Britvic

110641 - MKT - J2O Trade Christmas Ad - J2O - Advert V04.indd 1 02/09/2020 15:07 DICKSON’S DIARY Christmas

We all knowwith with layers of cookeda turkey,difference Add your camembert with the Christmas is stuffing, pigs in blankets, doughballs arranged around then “Customers still going to be parsnips, roasted potatoes, sprinkle with the diced bacon very different Country Range Fancy Peas and and dried sage. Drizzle olive oil hot gravy. Roll up as you would want to see winter this year across over and bake in a pre-heated a wrap and serve – delicious! oven for 8 minutes. the industry, and festive flavours the key is Offering different promotions looking at what such as a bottle of wine and a opportunities sharing dish such as this delicious Paul Dickson across menus.” Baked Camembert with Sage exist and making the most Country Range development chef and Bacon can encourage diners Festive of each and every one. who don’t necessarily want to go Yorkshire venture out for a full three course Customers still want to see winter Pudding meal to treat themselves and festive flavours across menus Wrap whether it is a three course sit to a smaller occasion. down meal or grabbing lunch The dish is so easy and on-the-go or to take home. simple to make too. Defrost some Country Range Wrapping everything customers Doughballs, cutting each love about a Christmas dinner into one into 8 then roll the a filling, handheld menu option dough into small balls. is a definite winner. Take a giant Prove on an oiled tray for Yorkshire pudding as the ‘wrap’, 30 minutes. While proving, Baked Camembert add a smear of Country Range dice your Country Range with Bacon Dough Ball Bites Cranberry Sauce then fill Bacon, cook off then cool.

Enhance your drinks offering by bringing that festive feeling

• Monin is UK consumers favourite syrup brand*

• Consumers are prepared to pay 71p extra for their favourite syrup* resulting in £30 value added sales per 70cl bottle**

• 49% of consumers are more likely to purchase a seasonal drink over their regular beverage choice***

J2O, No.1 Adult Soft Drinks Brand* * CGA Strategy Hall Tests, Monin Project Sept 2017 ** based on 15ml servings stock up now for Christmas *** Monin UK Winter Trend Report 2019 monin.com/uk *Nielsen Scantrack, Total Coverage, Volume Sales, MAT to 25.07.20, Adult Soft Drinks as defined by Britvic

110641 - MKT - J2O Trade Christmas Ad - J2O - Advert V04.indd 1 02/09/2020 15:07 08-2020-COUNTRY RANGE UK 210x145.indd 1 20/08/2020 13:46 SPECIAL FEATURE

The foodservice marketplace is battling members and friends with them and therefore the operational limitations in place due they may be more likely to be persuaded to dine to the COVID-19 pandemic, however the out of home. festive period is a critical trading time Encouraging consumers to visit your for operators and there are still plenty of establishment for a smaller spend occasion can opportunities for caterers. FOUR OUT OF ARE FIVE STILL OR also make them feel much more confident about (27%) CONSUMERS We’ve taken a look at the latest trend insight and dining out for a full meal or with more family members and friends. EITHER DEFINITELY (52%) LOOKING consumer data to bring you a simple guide to making the very most of the opportunities this PROBABLY WALKING IN A (VIRTUAL) WINTER TO GO OUT FOR OR A DRINK Christmas. We’ve also considered the learnings WONDERLAND you can take from the consumer behaviour CHRISTMAS MEAL 5 Providing online experiences this festive season changes and successes operators saw during – EVEN IF IT HAS TO BE IN could provide an additional revenue steam, SMALLER TEAMS the lockdown period earlier in the year. From whether that is virtual cocktail masterclasses or meal kits to virtual experiences, yes this providing ‘how-to’ videos alongside meal kits Christmas is set to look very different but it is still available to purchase within your establishments. a fantastic period to provide comfort and joy to Consider what you aim to provide your customers your customers… with in terms of the experience when they dine with you, how can you take that and your branding MAKE THE MOST OF EVERY MOMENT to create something that can be experienced or The message is clear - key to success for enhance a dining occasion at home? Christmas 2020 is unlocking the potential of all dining occasions across all dayparts throughout TINSEL & TECHNOLOGY the entire festive period. Marketing messages From ensuring you have a friction-free payment should be broader than focusing upon Christmas system in line with the increase in card and party nights, Christmas Day and New Year’s Eve, contactless payments to offering customers the encouraging increased footfall from an on-the- ability to book tables or collection slots online – go hot beverage and nostalgic flavoured sweet technology is also increasingly important from treat occasion right through to festive afternoon an operational perspective as well as additional teas and lunches. revenue streams or opportunities to engage with customers. It is also incredibly important to consider how consumers will be feeling about their own “SOME 36% OF MEAT-EATERS BUY Christmas period, for example a consumer who VEGETARIAN AND VEGAN PRODUCTS, would never normally consider eating out on Christmas Day or New Year’s Eve may feel that AND 23% OF BRITS EAT GLUTEN-FREE their experience at home could be a little lack DESPITE HAVING NO INTOLERANCE, lustre due to not being able to have their family ACCORDING TO UBAMARKET, SO IT REALLY DOES MAKE COMMERCIAL SENSE TO ADD GLUTEN-FREE, VEGETARIAN AND VEGAN PRODUCTS Opies Christmas TO MENUS THIS CHRISTMAS.” Cake THE GIFT OF A FESTIVE MEAL KIT Whether it’s to provide an exciting experience at home in addition to eating out or for those customers who feel too anxious to visit your premises – providing meal kits could be a fantastic additional revenue stream for you while also giving customers the opportunity to recreate at least a small part of what they 13% OF CONSUMERS WOULD BE WILLING experience on site. TO PAY MORE FOR FESTIVE THEMED If you didn’t want to provide a whole meal kit you FOOD, AND 8% FOR A FESTIVE THEMED could provide a smaller kit purely for recreating DRINKS MENU.1 your signature meat marinade or offering a cocktail kit.

stiritupmagazine.co.uk 16 “FOR A REFINED TURKEY OPTION WITH PLENTY OF INSTAGRAM- ABLE PLATE APPEAL, TRY TURKEY WITH CRANBERRY BUBBLES. THE BUBBLES ARE CREATED BY BLENDING TOGETHER CRANBERRY JUICE AND GOLDEN SYRUP WITH SOSA ALBUWHIP AND SOSA GELESPESSA TO ENSURE THEY HOLD THEIR SHAPE. SERVE WITH BREAD SAUCE CRISPS AND DRIED CRANBERRIES.” - TRACEY HUGHES, MANAGING DIRECTOR, HENLEY BRIDGE

A CHRISTMAS DELIVERY As more customers will be at home over the Christmas period due to consumer anxiety, Turkey with potential lockdown restrictions and the 10pm curfew – providing a delivered option is more Cranberry Bubbles important than ever. From a profit perspective, the margin opportunity If this is something you are looking at offering on a premium beverage or mocktail would be then review your menu, ensuring that the options considerably higher than a lime and soda – so this you make available for delivery or takeaway works in your favour too. Ensure your marketing are able or are adapted to travel well in the PLANT-BASED PARTY communications include exciting content around appropriate non-foods packaging. Support from The demand for a greater variety of meat- your low and no alcohol range offering. your local Country Range Group wholesaler can free options to be included within menus help with this. You could also look at bespoke has increased dramatically over the last LUXURY & SPECIAL TOUCHES packaging or even stickers to help enhance your few years. Especially where it is felt that this Christmas branding adding to the experience the consumer won’t be the same, consumers will look to those receives at home. “This Christmas is looking like being experiences or touches of luxury that they feel quite different to past festive seasons but adds that festive sparkle to their Christmas. Consider including festive options within your one thing that stays constant is people’s From gold dusted desserts, premium products delivered and takeaway menu in the same way passion for great-tasting, attractive food,” and those that take a considerable amount of as you would in your standard menu. Whether explains Gordon Lauder, MD of frozen time and skill to create, well there are plenty that is providing a festive flavour variation of food distributor Central Foods. “With some of opportunities to provide luxury items within pizza within your delivery menu or baileys kitchens operating at reduced capacity menus or as an option for customers to take cheesecake to takeaway after having their main and perhaps a smaller menu, it’s really home – think festive flavours incorporated into meal on site – there are plenty of opportunities important to offer items that will appeal to artisan breads and pastries to upsell a standard to diversify your offering and upsell. as many diners as possible. snack occasion.

NO AND LOW CHRISTMAS SPIRITS It’s important to consider each element DECK THE HALLS In ordinary circumstances having a carefully of your menu including delivery and Whilst it is essential to communicate to customers considered mocktail menu and other enticing takeaway. Vegan charity VIVA! have about their health and wellbeing on site, it’s alcohol-free options is very important to ensure created a recipe booklet of ideas to give important to not forget the joy of the atmosphere that those who choose not to drink, are pregnant you plenty of inspiration for each course. and enjoyable setting that they’re used to when or are the designated driver all are able to enjoy An example menu could be; eating or drinking in out-of-home venues. delicious drinks and the same experience as • Roast Beetroot and Cashew “Give thought to theming, decoration and those who are selecting from the vast range Cream Crostini of alcoholic beverages on offer. This existing ambience to create something memorable • Individual Luxury Festive Roast without adding significant cost to the bottom line opportunity will be further increased by the 10pm • Individual Salted Caramel Cheesecake curfew, consumer anxiety around taking forms of or compromising cleanliness. Enhancing guests’ • Cranberry ‘Boursin’ Style Cheese experience and adding value to their visit can public transportation and the increased likelihood to be included within a vegan-friendly of breaking social distancing guidelines when contribute to charging a more premium price and cheeseboard offering increasing spend per head.”1 having a few too many gins. All factors are likely • Vegan Baileys cocktail to increase the number of people choosing to Consumers still want the magic of Christmas – think not drink alcohol snow scenes and playful twists on dining spaces and drive on the such as igloos for each household to dine in. occasions where VIVA Salted Caramel Cheesecake they dine out. JOY TO THE WORLD 2020 has also been the year of the community spirit, from a national perspective and on a more regional and local level. Ensure you VIVA Baileys Cocktail make the most of this community spirit in your marketing communications in terms of customers supporting local businesses by visiting your establishment or by increasing visibility of the ways your business has supported the local area throughout 2020.

There is also a huge opportunity to offer gift packages and vouchers for visits and experiences that can be deemed in the New Year and beyond.

1 ‘The Twelve Weeks to Christmas Guide’ created by Access in partnership with CGA 2 KAM Media ‘Return of the Pub’ report 3 Mintel Christmas 2020 Report 4 CGA Cocktail Report 5 Experience management expert HGEM research

1217 A year of HEALTH & WELFARE

AA yearyear ofof

This year, the annual clubsrecognitionrecognition unable to welcome their day) and provides an THANK YOU Meals on Wheels guests and the closed pubs, essential preventative #MEALSONWHEELSHEROES awareness event (2-6th restaurants and cafés that service that reduces costly November) is recognising transferred their skill and facilities, malnutrition-related admissions The NACC has taken to social and celebrating the to mention just a few, they’ve to hospital that are adding to media to celebrate the magnificent extraordinary contribution all worked tirelessly to deliver the terrible strain on the NHS. work of the frontline Meals of frontline Meals on Wheels nutritious food to those in on Wheels services across need. They’ve also innovated For the majority of service users, the country and say a big thank services and thanking them it’s a social lifeline that eases the for their dedication. to ensure those that are isolated you to everyone involved. benefit mentally and emotionally devastating effects of isolation and loneliness. The delivery In 1943 the UK Meals on Wheels from a friendly smile and a It’s not too late to get involved. of a meal brings regular human service was set up to deliver chat to make sure they’re Be part of the recognition and contact, which for many may be meals to individuals at home doing ok, all within the social celebration of all the incredible the only interaction they enjoy. unable to purchase or prepare distancing guidelines. Meals on Wheels heroes simply It also provides much-needed their own. Now, 77 years later, the cut out the poster on the back The National Association of Care wellbeing and safety checks, value and need for the service of this page have your photograph Catering (NACC) is a longstanding again, crucial for those that may has never been stronger. taken holding it and post it on champion of Meals on Wheels. not see anyone else during social media, tagging in the The onset of COVID-19 and Its annual Meals on Wheels the day. NACC and using the hashtags lockdown brought about an Week spotlights the vital service #mealsonwheelsheroes and increase in demand of around that delivers delicious nutritious MEALS ON WHEELS #morethanjustameal: 20-30%, made up of both new food and offers friendly human WEEK SPOTLIGHT customers and existing customers interaction and wellbeing checks The value of the Meals on Wheels Twitter (@NACCCaterCare) increasing the number of meals – vital ingredients that allow the services in alleviating malnutrition, Facebook (TheNACCCaterCare) ordered. Meals on Wheels vulnerable to live independently social isolation and loneliness Instagram (nacccatercare) teams up and down the country in their own homes. must not be underestimated. LinkedIn (thenacc) responded agilely and selflessly To capture this, the NACC has to the increase in demand and MORE THAN JUST A MEAL put together a series of case the operating changes required The Meals on Wheels service studies for Meals on Wheels to be COVID-compliant, ensuring is so much more than just a Week that demonstrates the customers continued to receive meal. It keeps the elderly and incredible contribution of Meals a seamless, safe and vulnerable living independently on Wheels provision throughout life-quality-enhancing service. in their own homes nourished the pandemic and beyond. and hydrated with a nutritious From established meals on daily meal (in many cases the Visit www.thenacc.co.uk to wheels services to the lunch only one they will have each read the inspiring case studies.

Kellogg's Food Service Healthcare A4 Advert Sept 20.pdf 1 06/10/2020 13:48 Managing allergies IN SCHOOLS AND UNIVERSITIES Food allergies among children common causes of severe allergic reactions are on the increase according (anaphylaxis) include foods such as peanuts, to recent figures. A report from tree nuts, milk, eggs, shellfish, fish, sesame Natasha’s Allergy Research seeds and kiwi fruit, although other foods have been known to trigger it. According Foundation (NARF) says the number to the Anaphylaxis Campaign, peanut of cases of children hospitalised allergy is particularly common with one in 70 McDougalls with severe allergic reactions in children nationwide thought to be affected. AMARETTO England has increased by 72% over the last six years (NHS digital COMMUNICATION IS KEY SOURS data). The number of hospital For both schools and universities, admissions of those under 18 communication is vital. As Jacqui McPeake years old with anaphylactic shock says “The school caterer needs to discuss during 2018-2019 is 1,746 compared menu options with parents and how the to 1,015 in 2013-14 – an increase food will be served. A method of identification of over 600. of the pupil must be agreed, particularly for infant children so that caterers can identify Tanya Ednan-Laperouse from NARF says: which child has what allergy.” “These terrifying figures show we are facing MEAL TYPE University students with food allergies Recipe an allergy emergency. The number of children Drink are vulnerable when they leave home, with allergies and suffering severe allergic SERVES as they will have to manage their allergies PREP TIME reactions is rising year-on-year at a deeply 5 mins 8 themselves. “Unless the student has alarming rate. Scientists don’t yet understand a meal package, the caterer may not be why the numbers of children with allergies aware that the student has food allergies,” are on the rise which is why it is vital that says Jacqui. “A positive attitude to managing INGREDIENTS we invest in large scale research projects food allergies will encourage students to talk 200ml Sugar Syrup (3 400ml Amaretto into both the causes and potential cures.” to the catering team.” parts water, 2 parts 100ml Bourbon sugar - boiled and Various reasons have been cited for the Mike Haslin, CEO, The University Caterers’ cooled) 200ml Fresh Lemon upturn in food allergies such as dietary Juice (chilled) Organisation (TUCO) says “There is a great 12g McDougalls changes, environmental issues, as well responsibility for caterers to ensure all Meringue Mix Powder as the consumption of more ready meals students can eat and drink safely. With and takeaways. Jacqui McPeake from JACS the addition of Covid-19 measures, that Ltd, allergen and catering specialist, says: responsibility is even greater than ever. “We eat a much broader diet than previously Caterers must be aware that any changes METHOD – for example, the availability of foods such made to their service while adapting to 1. In a blender, mix all the ingredients on as pineapple and strawberries all year round, Covid-19 must also be allergen compliant.” a high speed, until a good level of foam regardless of the season. The use of is achieved. preservatives in processed foods also TUCO has developed a Code of Practice 2. Strain over ice. contribute towards the issue.” on the management of food allergen 3. Serve garnished with a slice of lemon awareness, setting out standards for This increase means caterers in schools and and a cherry. compliance such as the need for training universities must be proactive in managing and action in several areas such as labelling, food allergies, which can be life-threatening. auditing and emergency procedures. ALLERGENS Stephen Forster, national chair, LACA (the Eggs ‘School Food People’ representing 3,300 Please check the ingredients declaration different organisations providing 3 million on the products you use making this recipe. lunches in 22,000 schools daily), says “Robust allergens processes must be in place for caterers in schools to ensure Top 14 EU Allergens the safety of all consumers. This is true There are 14 major allergens that must regardless of Covid-19 and the style of be mentioned in a food item or meal, service. To help with this, LACA has according to the EU regulations 2014. launched an allergens strategy that includes a risk assessment to help caterers provide The 14 allergens are: safe meals for children, while offering celery, cereals containing gluten reassurance for parents and teachers.” (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), INTOLERANCE VERSUS ALLERGY eggs, fish, lupin, milk, molluscs (such One of the major issues is confusion between as mussels and oysters), mustard, intolerances and allergies. A food intolerance peanuts, sesame, soybeans, sulphur or insensitivity is when someone has difficulty dioxide and sulphites (if they are at a digesting a food and results in symptoms concentration of more than ten parts such as bloating and stomach pain whereas per million) and tree nuts (such as www.premierfoodservice.co.uk a food allergy can trigger an anaphylactic almonds, hazelnuts, walnuts, brazil attack. This requires immediate emergency nuts, cashews, pecans, pistachios and @PremierFoods_FS response. Symptoms can include a swollen macadamia nuts). @PremierFoodsFoodservice tongue and difficulty in swallowing. The Source: Food Standards Agency www.food.gov.uk

22 EDUCATION THE RIGHT INGREDIENTS Ingredients must be checked every time Jacqui McPeake conducts Level 2 training in case they change. for team members which demonstrates When storing products, ‘free from’ items how to manage allergen procedures Social should be kept in their own area. Julian in a busy working environment, while level Edwards, CEO from Allergen Accreditation, 3 is recommended for supervisors, chefs says “Some operators use colour coded and managers. Level 3 is a recognised ing social containers – purple, for example, to denote qualification and is provided through ChefGet spitality allergenic ingredients. This prompts staff to a series of video content and an online IN ho be extra vigilant. Foods that are decanted assessment. “Learners can take the course need to be specially labelled.” at their convenience,” she adds. When preparing dishes, great care must be The TUCO training academy delivers two taken to use separate work surfaces, day courses on allergen awareness. Celebrate the chopping boards and utensils to avoid For school caterers, the LACA web site simple things cross-contamination. For example, a separate offers advice and guidance for catering for toaster for gluten free bread. Another great students with food allergies. It provides a risk in life this example, which Julian mentioned, is colour assessment tool for members to use in the coded boxes with utensils including spatula, Christmas development of meals for children who suffer whisk, spoon, dish cloth and oven mitts only from food intolerances or require special Nobody could argue that 2020 has been a for gluten free baking. medical diets. challenging year for everyone. However, with Christmas approaching now is the time to look As the number of people with food allergies at the positives. Consumers really appreciate continues to rise, schools and universities the simpler things in life including spending time will also see a steady increase in students with friends and family and no-one will ever take ON THE MENU eating out for granted after months of lockdown. affected. This means precautions must be Menus must clearly state whether the top Whilst life is still a little different this Christmas, it taken all along the food chain from when has never been more important to celebrate all 14 EU food allergens are contained in food is delivered to when it is served. being together. dishes. In the current COVID-19 situation, it makes sense to use digital technology for When promoting Christmas bookings make sure menus and promotions. As Julian points out, FOR FURTHER INFORMATION you are showing how you are following the latest printed menus should be laminated or at least Allergen Accreditation washable so they can be reused. For schools www.allergenaccreditation.co.uk government and universities, wall mounted and fixed JACS Ltd menus are a great idea. “We suggest using https://jacsallergenmanagement.com/ guidelines descriptive terms such as sesame infused Food Standards Agency www.food.gov.uk for COVID-19. crusty bread which makes it obvious that LACA www.laca.co.uk certain ingredients and potentially harmful TUCO www.tuco.ac.uk allergens are present,” he says. Anaphylaxis Campaign Explore the small ways you can make the For university students, menus need to www.anaphylaxis.org.uk experience more memorable. A socially Natasha’s Allergy Research Foundation distanced visit from Father Christmas, a be available online with allergen information. recording of a local choir, a free glass of fizz Jacqui says “Technology in the form of Apps (NARF) www.narf.org.uk or gifts for each diner are just a few ideas to or QR codes for mobile phones will enable Allergy UK www.allergyuk.org students to check the ingredients.” Coeliac Society www.coeliac.org.uk Add value STAFF TRAINING when Staff need to understand food allergies and how to cater for them. This includes dining out knowing the ingredients of a particular dish.

Contains Dairy Encourage your guests to share their and Mustard Festive experience online as this can encourage other Gluten Free people to enjoy dining in your venue too.

The team at Premier Foods would like to wish you all a very Merry Christmas. We have loved sharing social media advice with you during 2020.

For more social media advice, you can follow the Premier Foods team on Twitter @PremierFoods_FS. Throughout lockdown they ran webinars with hospitality experts to support their customer base.

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice FROM THE MARKET LEADERS IN REVOLUTIONARY FOOD TECHNOLOGY

BURGER Product code: 17076 Product Code: 73408 20  113.5g 24  155g

I’m made from plants

100% ZERO PLANT PLANT BASED CHOLESTEROL PROTEIN www.movingmountainsfoods.com #MovingMountains

MM DUNNS Full page ad 18 November 2019 Trim: 190x270mm Bleed: 3mm CMYK HOSPITALITY

Only A Pavement Away has won the ‘Most Dynamic Collaboration’ category at this year’s 2020 Hotel, Restaurant & Catering Awards for its Hospitality Against Homelessness campaign. The Hospitality Against Homelessness campaign was set up in response to the unfolding COVID-19 pandemic and its A helping subsequent knock-on effects on the hospitality industry. Designed to unite With the future and the strict lockdown measures left many Our industry is an exciting one, the industry as a whole path ahead still uncertain, operators in an unprecedented built on people, and what better and bring suppliers and the hospitality industry situation and facing the grim way to meet the need for new operators together, the looks to continue to prospect of both widespread employees than by giving those campaign was delivered encourage consumers to get closures and redundancies. looking to get their lives back in partnership with Yummy on track a second chance? Pub Co and Thomas Franks back to eating out of home. With many in our industry falling on hard times, Only A Pavementhand Greg Mangham, Founder & CEO of Ltd, and saw an estimated The fight back with the support of Away was determined to play its Only A Pavement Away explains “It’s £500,000 worth of meals, Eat Out to Help Out has seen large part in providing some immediate this belief that everyone deserves drinks, snacks, toiletries numbers of our customers returning. relief and helping to rebuild the the opportunity to find and forge a and white goods distributed The key benefits of the scheme hospitality sector as we moved career that underpins everything we to homeless individuals and have shown and demonstrated out of a nationwide lockdown. do and it’s why, in the last few months, those in need across London A) how important hospitality is to we set out to create the UK’s first through the Paul Pavli communities, B) given people From their Hospitality Against charity jobs board specifically geared Consultancy network the confidence to venture out Homelessness campaign to the towards the hospitality sector.” of distributors. and mix socially once again, C) Tom Aikens Charity Cookery the professionalism of hospitality Challenge, which attracted more Developed alongside Dawn than 200 participants on social Redman, Founder of Hospitality businesses’ in terms of safety for HOW CAN YOU GET INVOLVED? both customers and team members media and raised £5,000 in Jobs UK, the Candidate Profile and D) the quality of service given support of Hospitality Against Page (CPP), has complemented the 1. Register as an Employer Partner by in times of extreme difficulties. Homelessness, standing on the already existent employer vacancy contacting them on gregmangham@ side-lines was never an option section of the Only A Pavement onlyapavementaway.co.uk. The onset of the COVID-19 for them as the industry they Away website and is available to all Our employer partners span every pandemic and the imposition of love was plunged into crisis. our charity and employer partners area of the hospitality industry for use on a free of charge basis. 2. Using unique login credentials, “We’re proud to be the only charity in the UK to Following its launch on 21st July sign in to your account on the jobs 2020, the CPP helped to place two board page: https://jobboard. people in employment in its first support ex-offenders, vulnerable veterans and the onlyapavementaway.co.uk/login week and currently has a further homeless back into work through jobs within the 50 candidates on the Candidate 3. On the Job Listings section, Profile Page. follow the instructions to upload Greg Mangham, Founder & CEO of Only hospitality sector.”- information on your new vacancy. A Pavement Away As our industry looks to turn a corner and new vacancies continue To find out more about Only to arise, the CPP can have an A Pavement Away, register your essential role to play in helping to interest as an Employer Partner, shape the future of hospitality or make a donation, please visit recruitment and provide another https://onlyapavementaway. channel for employers looking to co.uk. You can also keep an fill new roles. eye on our social media pages, Facebook: @onlyapavementaway, Above (main) Twitter: @apavementaway, Thomas Franks delivering meals Instagram: @only_a_pavement_ Left away and LinkedIn: Yummy preparing meals Only A Pavement Away

CATEGORY FOCUS The great Since the easement of lockdown rules, hotels, B&Bs, caravan parks, lodges and campsites have all seen a surge in bookings – not from overseas visitors, but from residents within the UK and Ireland. The “staycation” is the new vacation and business has been booming in tourist staycation areas throughout the summer season.

As we move from the warmth of summer to the cool days and nights of winter, relying on alfresco dining to adhere to social distancing guidelines becomes significantly more difficult. Revenue from breakfast and dinner is an important part of the profit and turnover mix for the hotel sector, so finding solutions to accommodate diners is critical Hotel breakfast to continue trading through the pandemic. tray of yogurt BEATING THE BREAKFAST BLUES Breakfast is an integral element of the experience with fruits, for a consumer when staying at a hotel, however the traditional breakfast buffet will need to be honey pancakes, reimagined. The Délifrance Hotel F&B: Beyond the New Report shows a significant split in attitude toast with towards breakfast buffets following the pandemic, of those who would usually use the breakfast room 37% would want to continue and 41% would avocado and be prepared to eat breakfast in their room. poached eggs There is no one-size-fits-all solution to providing breakfast for guests, but here are a few ideas to inspire you:

• Breakfast All Wrapped Up Whether breakfast items are wrapped on site to simplify self-service, or bought individually wrapped, they can reduce touch points which spread the virus.

Cereal bars or breakfast drinks are also great “on the go” options; “We know that as the hospitality sector adapts to the new post- COVID-19 world, they will need to find new and innovative ways to offer their consumers healthy and nutritious food that is easy to prepare, convenient and with hygienic #STAYCATION packaging. The Weetabix Food Company HAS A WHOPPING 4.5M POSTS ON offers a delicious range of trusted products INSTAGRAM AND #STAYCATION2020 in portion packs to help the hospitality sector safely deliver breakfast to its customers, A FURTHER 193K POSTS – USE THESE including Weetabix, Ready brek and Alpen.” HASHTAGS TO BOOST YOUR SOCIAL Says David Bone, Foodservice National MEDIA FOLLOWING Account Manager, Weetabix.

27 CATEGORY FOCUS Dine with a difference Outdoor dining experiences launched • Table Service Reimagined by John Lewis, Coppa Club, Jimmy’s Depending on how large your dining Lodge and Aviary in previous years have area is, your layout options may be flexible provided valuable inspiration for hoteliers, enough to have a serving table for each set of here are just a few concepts which we are guests. Situated adjacent to their dining table, sure we will be seeing more of this month: refreshments and food can be set out on the The top three things serving table to order, for guests to collect • From greenhouses to gazebos, tents that hotel guests who and leave their plates when they have and mini ski-chalets, large out buildings finished. This removes the need for close supply additional space which can be normally use the breakfast contact with serving staff. transformed into a magical winter room during their stay want Alternatively, you could try presenting a mini wonderland for group THE AVIARY : buffet at each table, with all hot food cooked bookings or simply to see are to order. “Limit the amount of items that are to maintain the number • 52% FREE HAND SANITISER being presented to the table, but increase of pre-COVID-19 • 49% MORE SPACE BETWEEN TABLES the quality so that the guest does not feel that covers whilst adhering • 40% ENHANCED CLEANING PROTOCOLS they aren’t getting the same value.” Lorraine to social distancing Sinclair, Executive Chef, Pan Pacific Hotel guidelines • With a little ingenuity Coffee brand Taylors of Harrogate have and design, boutique recently launched coffee bags to hotels, hotel bedrooms can ensuring every guest has access to high PERSONALISED PICNICS become a romantic, quality coffee while limiting touch points. private dining space The rise in afternoon tea delivery kits to for overnight guests. “Each coffee bag is individually wrapped for celebrate special occasions proves we all freshness and contains fresh roast and ground Add a little extra luxury still enjoy a treat. The concept can easily be with in-room butler coffee. They work like a tea bag, brewing in implemented across all business types in the just two minutes, making it easy for guests to service to present catering sector, and hotels have a fantastic your meals or create enjoy a delicious cup of coffee from the opportunity to go to town with beautifully comfort of their room or from a breakfast and enact a wintery theme for a more presented, self contained breakfast, picnic experiential dining event bar.” Comments Natalie King, OOH Manager or afternoon tea kits. Get creative and add at Taylors of Harrogate. • If you don’t have the space to a touch of haute cuisine to a picnic box or accommodate group and individual breakfast hamper and build excitement diners, Air B&B or apartment locations • Perfect Timing with attractively wrapped parcels of food 45% of consumers would be willing to can make a great venue for a group and little notes informing dining experience with food cooked on pre-book a time slot for breakfast in order to diners of any locally ease congestion1. “We are taking bookings premise. Look for locations nearby and sourced produce. Picnics build cross promotions to generate for breakfast at specific times ensuring can be eaten in there are no peaks while keeping a spacious unique offers guest rooms, • Private pods and igloos are no longer and calming atmosphere in the dining area.” in private pods, Comments Karl Richardson, Executive Chef at a new concept, but they are developing dining areas in the in style to reflect the brand of the hotel the Waldorf Hilton, “We have also shifted hotel grounds or from offering a buffet breakfast service to or restaurant and are a very good way as a takeaway of delivering a more normalised socially à la carte menu meaning that not only do we for tourists to minimise the contact between guests but distanced dining experience. Used enjoy while not just for dinner but picnic style also enhance their experience with a more sightseeing. luxurious offering.” lunches too, they are very versatile and have the potential to deliver strong return • Technology First on investment with the right concept To remove the need to constantly sanitise menus or print disposable menus, technology can be applied to order breakfast from hotel rooms or while at the table. We anticipate seeing a rise in technological solutions to ordering – from in room televisions to mobile apps or menus projected onto tables.

Chia seed breakfast pot with wild berries

stiritupmagazine.co.uk 28 ST MORITZ HOTEL & SPA

Spiced hot chocolate with whipped cream

JIMMY'S LODGE

COPPA CLUB TOWER BRIDGE Photograph by Allan Stone

• Cornish based St Moritz Hotel & Spa introduced Breakfast at the Beach Huts for summer 2020, serving locally-sourced breakfast in a traditional striped beach hut. Demand for their Anti-Social Club pop up restaurant led to the installation of Unforgettable outdoor classically cute British beach huts that experiences come as an accompaniment to the hotel’s King Rooms. Although breakfast on the beach in winter may not be “NOW IS A GREAT OPPORTUNITY appealing to some, we can certainly see TO SHOW OUR GUESTS A MORE this concept following an igloo style PERSONALIZED EXPERIENCE. dining experience MAKE EACH GUEST FEEL MORE • Not got the outdoor space? Try installing bespoke barriers around your tables to SPECIAL THAN NORMAL, KNOW create cosy indoor pods which reduce THEIR EVERY WHIM AND BE A STEP the loud clatter of a busy restaurant AHEAD OF THEIR NEEDS. LITTLE and turn a large dining room space into something more intimate EXTRAS IN THEIR STAY MAKES THEM REMEMBER THE LITTLE TOUCHES Of course, installations can be expensive THAT YOU HAVE DONE FOR THEM, and many hoteliers may not know where to start; “If you want to install a more robust AND WHEN THIS CALMS DOWN outdoor structure, find a local exhibition YOUR HOTEL WILL BE THE ONE THAT stand manufacturer who can design STANDS OUT AGAINST THE REST.” something unique and build it to meet the Lorraine Sinclair, Executive Chef, Pan Pacific Hotel. appropriate safety standards. The events industry is quiet at the moment and many of Once more, the words innovate and adapt us have capacity to help” comments Ross must be applied to the sector, but we are Emerick, Sales Director, ESM. also seeing real creativity in this space which is being richly rewarded with repeat custom Combining a bit of your own creativity with and (in some cases) premium price tags, as a basic structure can be more cost effective consumers who have spent many months and will create something unique, exciting apart from friends and loved ones, are keen to and memorable. Turning gardens into a get together and make lasting memories over winter grotto, fairy story or astrologer’s the festive season. paradise could be the beginning of a winter activity that you will want to repeat year after year. 1 Delifrance Hotel F&B: Beyond the New Report

29 T he art BOUILLON of plating MAKES GREAT TASTING DISHES

www.premierfoodservice.co.uk THE ART OF PLATING TT he he artart ofof platingplating 2 THE GOLDEN EMPIRE 3 BY ADAM REID 4 5

1 6

Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’.

4 The Golden Empire was created 1 Plate selection Crumble “The Golden Empire for Great British Menu in 2016 The dish is presented in a giant A hazelnut crumble is used to fill and is representative of the role golden apple which is decorated the remainder of the sugar shell. was created for Great the queen has had in changing inside with a map of the world with the commonwealth countries the British empire to the modern 5 British menu in 2016 commonwealth along with the highlighted creating a kind of Placement British staple of apple crumble ‘invert globe’. The filled sugar apple is placed and is representative and custard. in the centre of the bowl. 2 of the role the queen It is a golden sugar shell in the Shell The sugar shell of the ‘apple’ 6 shape of an apple which is filled is semi filled with an aerated Granita has had in changing with a meadowsweet custard, meadowsweet custard mousse. A nitro apple granita is then used baked apple compote and a to fill the bowl and submerge the the British empire hazelnut granola which is then 3 bottom of the apple shell. surrounded by a sharp apple Compote to the modern granita made using apple juice A baked apple compote is placed sprayed into liquid nitrogen. in the centre of the mousse. commonwealth.”

Interview with

As it is our final issue of the year, we Adamsat down with the starReid of our Art of Plating feature, Adam Reid, to discuss all things 2020. It’s been an extremely turbulent year for us all, how has 2020 been for you personally? It has been extremely difficult, for many reasons but obviously having to close the restaurant was a big blow and a number of other projects I had in the pipeline were side-lined. The positives are that I’ve spent more time this year with my family than I ever have. I have two young children, so it’s been a real joy to be able to bond properly with them. In terms of the impact of the pandemic has had upon the hospitality sector in particular especially during the lock down - how did you and the team at The French change and innovate your offering? One Collection, Multiple Uses

Rich and flavourful with a chunky Use to add a little tanginess to sharing texture, the Opies Chutney platters and cheeseboards, sandwiches, Collection, has a delicate balance canapes and the traditional, yet between sweet and savoury. well-loved ploughman’s.

• Free from artificial colours A FAMILY BUSINESS SINCE 1880 • Free from artificial preservatives For more information visit • Free from artificial flavours www.opiesfoods.com

Opies Adverts_Final.indd 1 30/07/2020 10:32 THE ART OF PLATING

In many ways we haven’t had to alter what we Our plan is to open on the 1st October, the most What’s next for you as you look towards 2021? do. A lot of the guidelines that have come out difficulties have arisen around the uncertainty of Wow, if you’d have asked me that 6 months ago for restaurants are how we operate anyway, everything. Obviously there’s the uncertainty of I’d have reeled off a whole list but nowadays it’s our tables are generously spaced, bookings bookings levels and general demand, which we take what comes really! I have a few very exciting well spread (1 table every 15 minutes) table would have anyway, as this dictates our ability potential projects I’m hoping to be able to service, etc, etc. The main issue is the curfew to staff properly, but there’s also the issue that release info about soon, and also I’m hoping a driving everything to start earlier and the we just don’t know if we will be ordered to shut nice country pub will come up for sale near me! uncertainty of whether customers will take to down again by the government, or if there’s a that or be put off by it. The main changes few positive cases in the team we could have to Interview with Left we’ve made are with the way we serve the shut up shop whilst everyone isolates all of Adam Reid food and having as few visits to the table as which are virtually impossible to mitigate for. Below (left to right) possible so we now finish most of the dishes As all caterers look towards an uncertain Adam Reid’s Easy peeler of Sea Bucthorn at the table and the chefs take the job of festive period, what are your plans? and White Chocolate putting down cutlery etc so we can work with Interior of The French Adam Reid a smaller team. To be honest I am not changing my plans significantly, there’s not much else we can do. In the wider industry, what innovations or I’m basically hoping that people are going to campaigns have you been the most want to treat themselves to a high-end impressed by? experience with us as we can offer the most Specifically, in lockdown there was a flourish of conscientious and unchanged dining independence restaurateurs developing DIY experience available. food boxes for home delivery. I got stuck in too with my own product and the feedback was great. I am most impressed with people like Tommy Banks and Gary Usher at Elite Bistros who have maintained this product range still out of lockdown offering people a genuine option for something different in these strange times. As we write this issue you are looking to open your doors once again to the public, what have been the challenges faced in planning to reopen? One Collection, Multiple Uses

• Free from artificial colours A FAMILY BUSINESS SINCE 1880 • Free from artificial preservatives For more information visit • Free from artificial flavours www.opiesfoods.com

Opies Adverts_Final.indd 1 30/07/2020 10:32 5925143_MDLZ Foodservice November Trade Adverts_V7.indd 1 31/01/2020 13:47 FIVE WAYS TO USE

WAYS TO USE Mincemeat

Mincemeat, and mince pies, have been a Classic Baked Mincemeat Savoury traditional festive 1/ 2/ 3/ favourite as far back as the 1400s Apples Soufflé Canapés where kings and the wealthy served Use the mincemeat with butter, Warm the mincemeat in a pan Using filo or puff pastry meat and fruit pies within extravagant citrus zest and breadcrumbs as with some grated zest of lemon make little parcels with the feasts. By the Victorian era, people a stuffing, add to your apples and orange, then fold in stiffly mincemeat, some tangy blue started to move away from using and then bake. Serve with a whisked egg whites. Fill well- cheese or mild and creamy meat within mincemeat and the treats cider apple syrup, mini caramel buttered, chilled ramekins with brie or camembert, then add also shrank in size making them much filled donut and clotted cream the mixture and bake at 180°C walnuts will bring some added more similar to the individual, fruity ice cream. This dessert is for 10-12 minutes until lightly crunch. Perfect nibbles for snacks we enjoy and love today. served on the menu within the golden. Simply serve with Hogmanay with a glass of college restaurants The Salt some dark rum flavoured something chilled! The Country Range Mincemeat is a and Barrel and The Westerly. crème fraiche. traditional mix of raisins, sultanas, currants and is suitable for vegan and vegetarian diets. The Ayrshire College team who were “Cooking simple finalists in the March 2020 Grand Final Festive Baked Mince Pie of the Country Range have shared five 4/ 5/ dishes very well is innovative ideas for how to use mincemeat Alaska Martini for much more than just your mince pies… Take the usual sponge base Make a syrup with golden just as important and add some Chinese stem castor sugar, mincemeat ginger, spread on marmalade and water, then cool and as learning to ABOUT: AYRSHIRE and layer with caramel and rum strain the mixture. Muddle the COLLEGE soaked clementine segments. leftover mincemeat and shake At the time of the final students Ewan Baird, Take vanilla ice cream and mix with the alcohols and syrup. produce complex Ryan Rafferty and Rebecca Crossan were the mincemeat in with it and To serve: dampen the rims undertaking SVQ Level 6 in Professional then shape neatly into a dome of 4 martini glasses, dip in dishes with many Cookery at Ayrshire College, mentored by shape. Place the dome in the the sugar and spice mixture their chef lecturer Annmarie Farr. freezer or blast chiller while and strain the cocktail into elements. Let the you make your Italian meringue. the glasses. Rebecca won the Excellence Award for When ready, take your dome Outstanding Achievement in her course for flavours speak and add to the top of the 2 years in a row. All three students are now sponge base. Then pipe your working or looking for opportunities within for themselves.” meringue elaborately around the hospitality industry, with Ewan going on the dome ensuring there are no to study HND Professional Cookery. gaps. Sprinkle with chopped pistachios then bake in a hot oven until golden brown. Country Range Using a blowtorch to finish Mincemeat if you wish and serve with Pack size: 3kg a winter fruit sauce.

35 5925143_MDLZ Foodservice November Trade Adverts_V7.indd 9 31/01/2020 13:47 ADVICE FROM THE EXPERTS

LABELLING Although the majority of existing EU food law will initially continue to apply even after the end of transition, changes will nevertheless need to be made to many labels (and other documentation) to reflect our new non-Member status. These changes will need to be immediate in respect of products intended for export to the EU (and almost certainly for most other destinations). But goods made and marketed in the UK will be given more time to adjust. There will also be changes to existing Geographical Indication (GI) labels and to Organic certification schemes.

TARIFFS The main difference between reaching agreement and not reaching agreement with the EU on future trade arrangements relates to the questions of tariffs. Currently, all UK-EU trade is free of tariffs, in EUBy Andrew Kuyk, peopleexit and businesses, whatever the both directions. But, without an agreement, we will Director General outcome of the current negotiations. each be obliged to apply the same tariffs to each of the Provision There are going to be new rules for other as we do to the rest of the world under Trade Federation imports and exports, changes to labels so-called WTO rules. and to arrangements for travelling and Current EU external tariffs for food are very high, of By the time you working in each other’s countries. the order of 50% or more for most meat and dairy read this, we should products. The UK has announced that it will apply all have a better idea All of these have the potential to affect caterers and the whole of the similar tariffs of its own if no other agreement is not of what our future relationship with reached. That would be likely to severely impact the EU will look like. foodservice sector, from new procedures to follow, right through to product trade flows, again in both directions. But is important to understand that there availability and price. Special arrangements will apply in respect of are going to be major changes for Northern Ireland, where trade with Great Britain will remain tariff free – though goods sent to Northern Ireland which are ‘at risk’ of entering the EU Single Market, via the land border with the Republic, may still face charges.

TRANSPORT OF GOODS AND WORKFORCE BORDER CHECKS From the end of this year, the UK will apply the EU Settlement Scheme, as will EEA Today, goods can move as easily between the UK new rules to EU nationals (with the and Swiss nationals. and the EU as they can between towns and cities in exception of Irish citizens who will retain These rules are complex and put the UK. That will change. their right to live and work in the UK obligations on employers as well as on through the Common Travel Area) in place From 1 January next year, anything sent to the EU employees. More information on of the current system of free movement. will be subject to a full range of controls and checks employing EU citizens in the UK is These will also apply to non-EU nationals. which already apply to goods from the USA, available at https://www.gov.uk/ Australia or anywhere else. The UK will be But EU citizens resident in the UK before government/collections/eu-settlement- introducing similar measures for shipments from the the end of the transition will be eligible for scheme-employer-toolkit EU, but has said it will phase these in over the first six months of next year to minimise initial impacts, particularly as businesses seek to restock after the Christmas holiday. There are nevertheless real risks of “T here are PREPARATION IS delay and disruption, especially EVERYTHING for Channel crossings. The going to Government is devising The Government has a central website at contingency plans to be major www.Gov.UK/transition which is keep traffic flowing. regularly updated with the latest Key to this will be information and guidance. PTF and other ensuring that everyone changes for partner trade associations have a similar has the right documents site at https://www.euexitfoodhub.co.uk before they set off – and people and aimed specifically at the food sector. that time for delays is built into delivery schedules. businesses.”

3712 CHRISTMAS PIZZA

PREPARATION: 15 MINUTES PORTIONS: COOKING TIME: 30 MINUTES 10

Our Christmas Pizza is a great festive option for take away or grab and go. We have made it into individual pizzas but it can also be made as a large slab and then portioned to serve. INGREDIENTS METHOD 200g Sausages 1. Wrap the sausage in the bacon and cook for 10-15 minutes 100g Bacon in the oven at 180˚C/350˚F, or until cooked through. 100g Paxo Sage & Onion Stuffing Mix Leave to cool, then slice and reserve for the pizza topping. 250ml Boiling water 2. Place the Paxo Sage & Onion Stuffing Mix in a bowl, then add 600g McDougalls Pizza Mix the boiling water. Stir, then leave to stand for 5 minutes. Allow to cool before you roll into mini-stuffing balls. 450ml Warm water 250ml Prepared Bisto Gravy, 3. Mix the McDougalls Pizza Mix with water, either kneading made slightly thicker and left to cool by hand or in a machine with a dough hook (on medium speed) for 5 minutes. 200g Grated Mozzarella 250g Cooked turkey 4. Divide the dough into 10 pieces, and roll each piece into a round. Place onto a non-stick or lined baking trays. 100g Cranberry sauce 5. Evenly spread 25ml of gravy, onto each pizza, spreading it to within 1cm of the edge. Then sprinkle the cheese, evenly. Then top with the cooked turkey, sliced cooked sausage wrapped in bacon and the mini stuffing balls. 6. Bake at 200˚C/400˚F for approximately 10-12 minutes, until the topping is piping hot and golden brown. 7. Serve drizzled with cranberry sauce.

www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice CHRISTMAS PIZZA

PREPARATION: 15 MINUTES PORTIONS: COOKING TIME: 30 MINUTES 10

www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice The wordon the street

Steamed vegan bao buns with vegetables and peanuts

40 MELTING POT

The success of street food is permeating MATT DOE all corners of hospitality. Identified as a Director, SO41 Catering key trend a number of years ago, no-one Street food was the inspiration could possibly predict how much more and has played a massive part The word important it would soon become. in our business since launching last year. The uncomplicated Portable and quick to prepare, street nature and speed of service combined with big food has been the saving grace for flavours and showing where your product is on the streetmany caterers since the pandemic, from is currently bang on trend and will continue offering a diverse range of solutions for to grow with the Instagram generation. Our application across the sector. In this SO41 signature burger is made in house using edition of the Melting Pot, we hear locally sourced Hampshire beef, we make our from a number of businesses across all own sauces and Brioche bun. Its restaurant corners of the marketplace who are quality food without the fuss, faster service and adopting street food influences to help at a fraction of the price, what’s not to like! them thrive despite the difficulties social distancing measures may bring. GEORGE BIFFEN Owner, Biffen’s Kitchen All of the dishes I make are CHRISTIAN KABERG inspired by the cuisines I’ve tried Group Operations Director, during my adventures around the St Pancras Hotel Group world. Surfing also has a huge Not just the food itself but impact on my food, as some of the best meals replicating the experience I’ve had were found in surf destinations and I like street food gives you is a big part to keep the costs inexpensive so that everyone of what we offer at Pop Sapori, the pop can experience good quality street food. up restaurant inside The Megaro. Kings My latest wanderings include Morocco, Mexico Cross was once bustling with street food and the West Coast of America which have stalls, full of love and laughter. The Fried Cod inspired menu options such as my Moroccan Arancini is a dish you can eat with your hands lamb stew and chicken and halloumi wraps and really get involved with, and our Sicilian with homemade green hummus and pickled Cannolo is hand crafted in house. Our amazing pink onions. focaccia is just like you’d expect from a market My menu includes dishes for breakfast and stall. Paired with KXFM radio station and bright, brunch to handheld lunch options such as Banh edgy interiors street food influences have Mi Vietnamese Baguette with slow-cooked bought loads of fun and laughter into the hotel. pork belly to warming dinner options such as Sri Lankan Chicken Pie. We have sweet dishes too, including Kaiserschmarrn (Fluffy traditional KATE SNOW pancakes) which are an Austrian ski food classic, Home Economist and I first tried them when I was skiing in Kapron and Education Consultant St Anton. I’ve worked with Heinz Foodservice to create a collection of nutritious, school-compliant KIM HARTLEY recipes to inspire menus and keep students ‘full Business Development Chef, of beanz’. Mission Foods Children and younger adults are so familiar with At the heart of the street food various global cuisines nowadays and street buzz are authentic, handheld food inspired dishes are a fantastic way to keep and informal menus. Recent them interested in the school lunch. research shows that customers are seeking more street food and sharing style menus, From beanz, egg and cheese breakfast burritos, meaning there is an opportunity to create sweet chilli chicken and bean quesadillas to convenient and exciting dishes that are full tacos there are recipes for all day parts and many of flavour. As the world’s largest producer of the recipes can be made in advance and kept of tortilla products, we offer a large range of warm in the hot cupboard. tortillas, flatbreads, pittas, naans and tortilla The recipes are all deliciously versatile dishes chips that can elevate any dish and a solution which allows you to switch between vegetarian, to suit all your needs. From these key base vegan and meat inclusions so that you can easily elements, you have the opportunity to create cater to different diets. incredibly diverse and exciting hand-held You can find all the recipes online at meals, be it Cajun chicken, quesadillas, BBQ www.stiritupmagazine.co.uk/recipes wraps or lamb kofta filled pittas.

41 MELTING POT

JAMES BIRCH Business Development Chef, Unilever COVID 19 has thrown up great challenges for our industry but street food has proven highly resilient. It’s also versatile, working well for small independent mobile operators, high-profile chefs and contract caterers looking for fresh, vibrant offers. Mobile and app payments that limit queuing are becoming normal, especially through socially distanced food halls such as Shelter Hall Raw Brighton. Vegetables continue to be a growing attraction. The KNORR Future 50 recipe booklet provides inspiration for utilising sustainable plant hero options across all day parts and food formats. There are handheld snacks ideas such as tofu black bean tacos and delicious lunch and dinner options such as smoky aubergine “ribs” or chickpea pancakes with roasted parsley roots. There are also various side dishes, soups and hearty, winter salad recipes such as roasted hokkaido pumpkin, corn and sweet potato salad with alfalfa sprouts. My top tips are: Create visually appealing Instagram-able dishes, have a well-priced small menu (max 6 items) and combine slow, considered prep with fast dish assembly.

SCOTT DIXON SIMON CROCKFORD Managing Director, The Flava Executive Restaurant Chef, People Celtic Manor We have seen the Street Food Street food has become Effect adopted by our friends in increasingly popular on a lot of the industry; a stripped back, our restaurant menus throughout smaller menu based around a theme, executing the resort, as well as providing inspiration those dishes to the best possible standard. for our new Celtic at Home takeaway menus, This is also often seen in Japanese towns from vegan tacos, Asian baos and breakfast and cities, where it is much more common burritos, to Sri Lankan curries. to visit a restaurant which specialises in one Traditionally cooked from fresh and assembled thing – such as yakitori or sashimi – rather in front of you, street food dining is usually a than trying to cover the whole cuisine. When much quicker process than a normal sit-down restauranteurs collaborate with suppliers, they meal and therefore cuts down on waiting Above can create genuine authenticity when it comes times. The food quality that can be achieved KNORR Roasted Hokkaido Pumpkin, Corn and to street food styles and flavours – something in a street food van or take away gives chefs Sweet Potato Salad the next generation of diners, influencers and a real energy to perfect the flavours as the www.stiritupmagazine.co.uk/recipes tastemakers are all looking for. At The Flava menus are often smaller. People, we work with some of the best street food superstars around, including The Rib Man, producing sauces to marinade dishes such as RYAN KING RICK PANESAR ribs and pulled pork. Editor-in-Chief, Fine Dining Founder, 2 Fingers Lovers Over the years, the Street food hits all the rights burgeoning street food scene notes right now, it’s usually great has opened us up to trying/ Every week Aston House Care Home for transporting, always strong sampling new tastes and host an ‘International Cuisine’ lunch on flavour and it’s comforting - which is what cuisines from around the world, at a price for residents and staff, reflecting their people want. That’s why some of the world’s point that’s right, without having to commit to a respective countries. For example, best chefs have been using it as inspiration to full-on restaurant dining experience. For many recently they had Zimbabwean food create new takeout and delivery options. Some BAME cultures, food can simultaneously be with accompanying Zimbabwean examples from the States can inspire us in the a source of pride and shame. Many still have music. Everyone looked stunning in UK; Canlis, the legendary Seattle restaurant a warped view of global cuisines through the their green and red Zimbabwean dress was one of the first to look to street food with a lens of an anglicised takeout, devaluing the code that symbolises the colour flag curb-side burger drive-thru and the star team at time-honoured craft, traditions and heritage of Zimbabwe. Momofuku KO in New York started a delivery behind it. With that in mind, the (hospitality) The residents loved to smell and taste and pick up menu that falls on one of the oldest sector as a whole, can look towards these different dishes from around the globe street foods in the world, crepes. Momofuku trends and introduce new dishes such as and it really helps to provide unique and upped the game too with sourdough crepes daal and channa to their menus along with enjoyable experiences. topped with all sorts of delicious luxuries such cooking techniques to inspire, educate and as caviar and creme fraiche. nourish people. https://www.hc-one.co.uk/ Carehomes/Aston-House.aspx 42 Wild Burrito

make this dÍa de muertos WILD

TildaRice @TildaChef For more recipe inspiration visit: tildafoodservice.com

TIL18842 - Día de Muertos - CRG - FP V5.indd 1 27/08/2020 11:39 Stir It Up Dawn Foods A4 ad Nov_Dec VEGAN 2020.pdf 1 25/08/2020 16:40

easy

C NEW M Y THAW AND CM MY SERVE CY

CMY

K GET READY FOR VEGANUARY WITH DAWN FROZEN VEGAN PRODUCTS TO ORDER Our NEW thaw-and-serve vegan range includes and for a list of available products, muﬃns, cookies and a brownies. contact your Country Range Group • Vegan Certified (V-label) wholesaler • Easy to use: thaw-and-serve convenience with no waste • Individually wrapped • Great taste and texture • Halal certified • UTZ certified

VEGAN MUFFINS Richly decorated with toppings and injected with fruit or chocolate fillings

VEGAN COOKIES Two American style vegan cookies that are not only big in size but big in taste too

VEGAN BROWNIE For more Dawn product information contact: Our American chocolate chunk vegan brownie is dawnfoods.com/uk available in a convenient single serve bar 01386 760843 [email protected] PREFER TO CREATE YOUR OWN? ASK ABOUT OUR WIDE RANGE OF VEGAN SUITABLE BAKERY MIXES & INGREDIENTS or visit dawnfoods.com/uk for more information Together we rise! ON THE RANGE

Keeping young people interested in school meals while keeping them nutritious and to cost is not an easy feat. Recreating on trend, delicious recipes similar to what is available on the high street can ensure dishes are a real winner like this Katsu Curry created by CMC School Food consultant Julie Briggs. Katsu CMC are dedicated specialists in education catering, who have a unique hands-on approach to working with schools. “Our schools know that we are more than just SERVES consultants; we are an integral part of their in-house Curry10 catering team. INGREDIENTS METHOD We currently help schools and colleges to deliver over 5 million school meals each year through in-house catering. How do we achieve this? By never losing • 4tbsp Country Range 1. Peel and finely chop the garlic and ginger. Korma Paste sight of the fact that what we cook is a child’s lunch.” 2. Wash peel and dice the onion. • 2tbsp Country Range Before joining CMC Julie worked in the hospitality Soy Sauce 3. Fry in oil the onion, ginger and garlic until soft industry for over 20 years, initially training at in a sauce pan. • 4tbsp Country Range Honey Worcester College then gaining experience working 4. Add the korma paste, honey, ketchup, • 8tbsp Country Range in pubs, restaurants and hotels until she was fortunate mango chutney, soy sauce and vegetable stock Tomato Ketchup enough to work on one of the little islands in the to the pan. Channel Isles; Herm Island. • 2tbsp Country Range Mango Chutney 5. Simmer for 15 mins then thicken with cornflour “Here my passion for food increased with the wonderful fish and seafood available. After leaving • 1ltr Country Range 6. Add your chicken or vegetables to the sauce Herm I worked as a relief manager traveling around Vegetable Stock and cook until ready. until I moved back to the Malvern area and bought • 2tbsp Country Range 7. Add fresh coriander to finish and serve with rice a closed, run-down pub. Cornflour and a freshly baked naan. • 35ml Country Range “I moved into school catering so that I could be at Extra Virgin Olive Oil home for my daughter. Welcome to the world of • 4 garlic cloves school meals; I haven’t looked back! CMC are a great company to work for - I get to meet lots of interesting • 4 pieces ginger people and two days are never the same.” • 4 onions • 1 bunch of coriander • Chicken or vegetables “We currently help schools and colleges to deliver over 5 million school meals each year through in-house catering.” JULIE BRIGGS 45 A Slice of Delight

A truly delicious range of vegan cakes and desserts with no compromise on taste Veganism is set to be one of the biggest food trends in 2020, make sure your menu is ready. Offering vegan doesn’t have to mean missing out on taste – we’ve ensured each of our desserts is utterly delicious, not just delicious for a vegan product. So you can offer one range that thrills everyone.

www.mademoiselledesserts.com www.mademoiselledesserts.com FOOD & INDUSTRY NEWS FOOD & INDUSTRY news INDUSTRY Sustainable palm oil pledge from Central Foods Frozen food distributor Central Foods has demonstrated its commitment to the environment by ensuring that all products in its range that contain palm oil only include sustainable palm oil that has been certified by the Roundtable on Sustainable Palm Oil (RSPO). The company, one of the UK’s leading frozen food distributors, is a Supply Chain Associate of RSPO and has confirmed that only products with RSPO-certified palm oil feature in the Central Foods range. “RSPO offers assurance to the customer that the standard of palm oil production is sustainable, and, as a responsible company that is committed to sustainable sourcing and to the environment, Central Foods is very pleased to be able to confirm that all products in our range that contain palm oil only include RSPO-certified sustainable palm oil,” said Gordon Lauder, managing director of Central Foods. Visit http://www.centralfoods.co.uk for more information.

INDUSTRY HARROGATE NEIGHBOURS PRAISED FOR ITS RESPONSE TO THE PANDEMIC

Non-profit organisation, Harrogate service. Ahead of the visit, staff, tenants, Neighbours is celebrating after partners, stakeholders and families are maintaining its Customer Service contacted by the organisation to build a good Excellence certification and picture of how well Harrogate Neighbours is receiving its second Compliance conducting itself from a customer service Plus from the Centre for Assessment perspective. Due to the current climate, this – a leading certification and year the site audit was carried out remotely training body. via Zoom and staff, residents and tenants were all invited to take part. Each year, a representative from the Centre Harrogate Neighbours was praised for of Assessment visits Harrogate Neighbours its response to the COVID-19 pandemic, to audit the organisation looking at a number particularly in its communication internally of criteria including customer insight, the and externally to ensure the highest level of culture of the organisation, information and customer service for the residents they take access, delivery and timeliness and quality of care of. It is one of only a handful of care homes in the area to have had no reported cases of COVID-19 in either of its sites. Commenting on the certifications, Sue Cawthray, CEO at Harrogate Neighbours, said, “I am so proud of the hard work and dedication shown by everyone at Harrogate Neighbours – particularly in the face of the worst pandemic we have ever had to deal with. “I am delighted we have maintained our customer service standards in spite of a very challenging few months and I am overjoyed that the volunteers and staff running the Harrogate & Ripon Foods Angels service have once again been praised for their incredible efforts.” To help support Harrogate Neighbours through volunteering, donating, fundraising, sponsoring an event or to join the team please visit www.hnha.co.uk or call 01423 888777.

47 SPECIAL FEATURE 2020 At the end of 2019, we released our 2020/21 Stir it up Trend Guide which looked at how our overall environmenttrend is changing, the key shifts in thereview way consumers are behaving and how all of this impacts the foodservice marketplace.

Little did we know that 2020 was going to be a very turbulent, different year from what anyone could have expected. Here, we have taken a look back at the key trends we highlighted as the ones to watch and how they have manifested in different ways over the past year…

1. Children of the Revolution Whether it’s to stop the extinction of certain following lockdown have skyrocketed. species, the demand for a better lifestyle From a completely vegan diet to the SUSTAIN, REGAIN or increased opportunity and equality, the more popular ‘flexitarian’ approach, this & RECONNECT younger generation has found their voice is not a trend just specific to the younger 2. and realised its their futures that are greatly generations – although there is a positive This trend looked at economic, environmental affected by these elements and that they trend with Gen Z and Millennial consumers. and social sustainability. We recommended want to fight back. auditing food waste within your businesses and looking where certain waste products LOOKING AHEAD For caterers, the ‘so what?’ of this trend is could be reduced or repurposed elsewhere Insight tells us that the Gen Z and Millennial how these behaviours and beliefs directly within your menu or business. Another generations are generally less anxious affect the way the younger generations element was to raise awareness of how your about leaving their homes and visiting make decisions about what to purchase, business supports its staff and the local shops and eating out. This gives you a eat in school and choosing which environment for example through the support huge opportunity to target these particular establishments to eat in and support. of local social enterprises. consumer groups to drive footfall. 2020 2020 • It is, of course, essential to ensure that Consumers have been able to physically The global pandemic has brought with it a you provide clear messages around your see the food waste they create as families stark awareness of how vulnerable we are to social distancing and hygiene measures. have been at home together for such a long nature which has inadvertently highlighted However, it is easy for those messages to period of time, this has helped to increase the concerns around climate change. be all consuming whereas the key the awareness of the importance of recycling messages around packaging use, ethical and working to reduce food waste. Although Whether accelerated by the focus on our and environmental policies should not this was more of a consumer focus within the environment or a greater consideration be forgotten. of our health, sales of plant-based and home, the increased awareness is encouraging specifically vegan products during and • Ensure you have a great selection of consumers to make more considered choices plant-based dishes within your menus when eating out of home too. with options for both vegetarian and vegan consumers. LOOKING AHEAD Vegan beetroot & • This consumer group is very active on Waste Not, Want Not Whether it’s nose- social media and, as we highlighted, are to-tail food production or reviewing portion avocado burgers not afraid to use their voice whether that sizes within your menu, considering your food be positively or negatively. Word of mouth waste as a business and how you can make is still the fourth most important influence the full use of all the produce you purchase is when deciding where to eat and positive more important now than ever - both from a social media posts about your waste reduction and financial perspective. establishment are essential too – its free PR! Encourage this with a specific hashtag for 31% OF LONDONERS TOLD US THAT THEY HAD customers to utilise on social EATEN AT THE LAST VENUE THEY CHOSE BECAUSE IT media, have clear call out WAS RECOMMENDED TO THEM- COMPARE THAT TO messages within your table THE 9% OVERALL THROUGHOUT THE COUNTRY set up with a playful, colourful – KAM MEDIA’S ‘PLAN TO PLATE’ REPORT environment suited to taking social media activity.

4812 A CHANGE OF PACE customers to take care of themselves is a great tool to utilise right now. This4. trend looked at how increasingly 3. Tribe busy our lives have become and the In 2021 there will be huge shifts in The trend looked at the negative impact this has upon or health legislation and focus upon varying loss of sense of community and wellbeing. elements of our health as a nation. within our local areas including the We highlighted key trends such as the loss of so many pubs that have acted • Allergy Awareness – As of October appreciation for traditional, time honoured as community hubs for years, which 2021, Natasha’s Law will be introduced food production practices as well as how also greatly impacts the local area. to protect allergy suffers and give them foodservice operators across all sectors confidence in the food they buy. Any For hospitality and catering we can focus upon their pupil, residents or business based in England must clearly highlighted key trends around customers mental health. label all foods packed and produced on communal dining, tapping into online their premises with a complete list ‘tribes’ or communities and the huge 2020 of ingredients. trend of more primitive methods such One key impact of the pandemic is that as fire cooking. there are a huge proportion of consumers • Obesity Crisis – In July 2020 a new working from home, some for the obesity strategy was unveiled in 2020 foreseeable and others permanently as recognition of the great impact our food Isolation has become synonymous businesses are considering a much more choices are having on the health of our with 2020, the very thing that we flexible approach. citizens and the impact of this on the had highlighted as an issue in terms NHS. With mention of calorific content of loneliness within our environment Being faced with a global health crisis has of dishes and beverages to be added to became the only way to keep us safe. also made consumers very aware the menus in the out-of-home environment, impact of what they consume has upon this is an area to consider However, in dark times our true their mental and physical health. within your business community spirit has truly shone to get ahead of through. We couldn’t visit our family LOOKING AHEAD the curve. and friends, but our streets were lined Providing an antidote to WFH – Invite with millions of people across the UK those working from home to take a break and Ireland clapping to show thanks to from their own four walls with individual the key workers supporting our country tables, the availability of plug sockets throughout the pandemic. This national and free wi-fi. Include a variety of offers sense of pride and appreciation was including unlimited tea and coffee, also seen on a regional and local lunch options and even an alcoholic scale with neighbours delivering beverage to end the day. food and other essential supplies to the vulnerable people in their area, Hyper-awareness of Health food banks, charities and foodservice – Using your menu or businesses working extremely hard to marketing communications provide care packages to those who to pull out the specific dishes needed it the most. or ingredients that can help

5. An Alternative Reality This trend is focused around consumers customers that they can’t recreate at need for the perfect antidote to modern life, home? Ensure you call this out at every LOOKING AHEAD digital burn-out and a future of political and opportunity whether its your signature dishes, • Community Spirit – Whether it’s social uncertainty. environment or even playing to the frustration sharing details of how your some consumers may have of increased From a hospitality and catering perspective we business has helped the local cooking at home. could see trends of off-the-grid getaways, community or playing to your immersive dining experiences and in the care customers sense of wanting to Feeling Nostalgic – In difficult times, it’s no sector using sensory experiences to provide support local businesses surprise that we become nostalgic about past reminiscence therapy to residents suffering – ensure you consider this times of ‘normalcy’ and happy memories. from dementia. element within your marketing Comforting dishes and nostalgic flavours are communications. 2020 a sure way to win with consumers, students We went from talking about immersive dining or residents whether it’s a playful twist on a • Collaboration – Ask your customers experiences to hospitality caterers trying to fruit-filled dessert in a school or a modern for feedback and what they would like bring the experience of restaurant quality take on a classic cocktail within a hospitality to see when eating out-of-home. food and the dining experience into the venue’s beverage menu. Encouraging customers to leave homes of their customers using positive reviews online is essential so virtual experiences and that potential customers see these bespoke meal kits. WHAT WILL 2021 BRING? Watch this reviews which help to reassure them space, we will be bringing you the latest that the experience, quality of offer LOOKING AHEAD insight and data in our 2021 Trends and and, importantly, hygiene practices It’s all about the Consumer Behaviour special feature in are great. Experience – What experience January/February 2021 issue of Stir it up. do you provide to your

49 DOES EVERYTHING DAIRY DOES. AND MORE.

DAIRY GLUTEN GOOD FOR FREE FREE THE PLANET SERVE EVERYONE.

NEW FLORA PROFESSIONAL PLANT. 100% PLANT BASED. WHIPS AND COOKS LIKE DOUBLE CREAM

EnergyBy using energy more saving efficiently, you can save tips money, improve working good working order. Frequent conditions in the kitchen cleaning is important to Top tips and help the environment. remove deposits, scale and Avoid over-filling According to the Carbon corrosion which could affect saucepans and kettles Trust, savings of at least 20% heat transfer. are achievable by introducing Use lids and covers simple measures. Staff training - Raise awareness to retain heat among staff about saving energy by Cooking equipment - Review holding regular meetings. Appoint Switch off grills, fryers catering equipment and see “Energy Champions”, staff members and hobs after use what savings could be made, responsible for the energy used Switch on equipment as upgrading could save energy on site. Provide information about overall electricity use, so make only when necessary and money. For example, a combi pre-heat times, control settings and sure that the controls are set steam or convection oven can good practice. Place stickers above correctly. Clean ventilation units When pans come to reduce energy costs by 50% when light switches reminding staff to and extractor hood grease filters the boil, turn down hob compared to other appliances. switch them off when not in use and regularly as dirty or faulty fans, to simmer (boiling Induction hobs only use energy air ducts and components can place posters around the building. doesn’t speed up the when the pan is in place. When affect the unit’s efficiency. cooking process) you purchase equipment, compare Refrigeration - Fridges - Fluorescent tubes are the power rating and energy and freezers should be Lighting Use microwave ovens consumption before placed in the coolest part of the best choice in kitchens as they to reheat small amounts making a decision. the kitchen, with at least 50mm supply sufficient lighting for working of food of air gap around each unit to allow conditions, as well as being Cleaning and maintenance air to circulate. Keep fridge doors reasonably efficient. Switch off extraction fans - Equipment should be regularly closed as much as possible. when not being used serviced to ensure heating For further information elements, burner jets Ventilation systems - These www.carbontrust.com and so on are in account for as much as 15% of Source: Carbon Trust

FOR THE TASTE OBSESSED

Introducing our new collection of cocoa powders, developed with over 100 years of deZaan expertise. Request your complimentary sample pack at deZaan.com

*For full T&C’s visit the website

OC18881 - HB Christmas HP Advert.indd 1 04/09/2020 12:54 LUMINA INTELLIGENCE

lockdown eased, this dropped down to three meals per consumer per month, as outlets started opening their dine-in operations and consumers reaped the benefit of the Eat Out to Help Out scheme. But, what about the future? Will the market normalise, with foodservice delivery reverting to an average of one meal per GROWTH consumer per month? We don’t By Jill Livesey, managing think so. Our latest research into Delivering foodservice delivery suggest that director at Lumina Intelligence consumer exposure to varying forms of delivery during lockdown and increased interaction The Foodservice Delivery prepared for. The nation enters offering a delivery and/or 2 with apps is set to provide a market was firing on all lockdown and foodservice delivery collection service . long-lasting boost to foodservice cylinders at the end of 2019, becomes the saving grace that kept many operators propped up. However, despite the early delivery in the future, as more with 30 million active users challenges it wasn’t all doom operators see the benefits ordering more than twice a Many presumed that this would have provided a lucrative boost and gloom. Prior to lockdown, of delivery and consumer month to an annual value of to the market. However, what foodservice delivery accounted for confidence gradually returns. £8.4 billion1. The market had followed was a stark contrast one meal per consumer per month. 1 grown its share of the total Lumina Intelligence Foodservice Delivery to earlier assumptions, with At its peak during lockdown this Market Report, 2019 Eating Out market to 8% and delivery not seeing the boom rose to five meals per consumer 2 Lumina Intelligence Delivery Market Report the expectation was that by it was predicted. per month. Immediately after update, August 2020 2022, £1 in every £10 spend Early on towards the end of in the total market would be March and across the majority “Consumer exposure to varying forms of delivery during foodservice delivery spend. of April, the market felt the loss Then the unthinkable happens of major delivery players. In fact, lockdown and increased interaction with apps is set to provide - a global pandemic that nobody by the end of March less than one could have predicted and been in five branded operators were a long-lasting boost to foodservice delivery in the future.”

A full range of high quality BAKERY PRODUCTS for the out of home sector

Gourmet Sourdough Bun

Premium Floured Baps

karafs.co.uk karafsbakery New Sliced Potato Bun ON FIRE

Versatile Free From • Freeze / Thaw stable • All 4 sauces are suitable for Choose your applications: a Gluten Free diet • Use straiht from the jar hot or cold • Meets UK 2017 Salt Tarets Marinate or brush on • No artificial colours, flavours* or • preservatives (*except the BBQ sauces) Dip or Toppin • GMO Free / No Added MSG Sandwich fillins or Salad dressins • • Suitable for Veetarians • Pour over or Stir Fry •

For more information on the rane of UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email [email protected]

T he EXCLUSIVELYCountry FOR CUSTOMERS OF THE COUNTRY RANGEClub GROUP

What would our festive issue to 12 hours of battery life, a vibrant be without presents? Our 8” HD display, a 1.3 GHz quad-core ON Christmas gift to one lucky processor, 1.5 GB of RAM reader this issue is an and Dolby Audio. Amazon Fire HD 8. For your chance to win, FIRE send an email titled The Amazon Fire 8 also provides you with access to Alexa, your own ‘Amazon Fire, along personal assistant, who you can ask with your name, contact to call, send messages, make video details and the name WIN calls, give you ingredients for a of your Country recipe – the list is endless. Range Group Amazon wholesaler, to Fire HD 8 You can also enjoy millions of competitions@ movies, TV shows, songs, Kindle stiritupmagazine. eBooks, apps and games with up co.uk

bluetooth technology allows you to stream music wirelessly WIN The Power of Music from any handheld device. Crosley Cruiser We’re also giving away a lovely Crosley Mint Bluetooth To enter, send an email titled Record Player Cruiser Mint Bluetooth Record Player ‘Crosley Cruiser’, along with to one lucky reader. your name, contact details Whether you plan to use this at home to fill your and the name of your Country home with gorgeous music straight from vinyl, Range Group wholesaler, to or to entertain customers or residents in your [email protected] establishment – this is a fantastic prize to win. Closing date for the competition: 31 December 2020. The stylish turntable is bluetooth-compatible, portable All winners will be notified by 31 January 2021. Postal and vintage-inspired. It is housed in a tourmaline faux entries can be sent to: Country Range Group, 4 & 5 leather briefcase. The record player has built-in stereo Jupiter House, Mercury Rise, Altham Business Park, speakers and a belt-driven turntable mechanism so Altham, Lancashire, BB9 9LR. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about that you can spin your own tunes. Alternatively,

Fresh THINKING Chefs choose Philadelphia because it is a creamier product with superior taste and consistency*

COOK BIND PIPE BAKE

*Independent chef insight conducted by Good Sense Research, March 2020 with 100 chefs

MDL18877 - Third Page Ad for CRG SIT - v2.indd 1 03/09/2020 09:54 Can you put your finger on anything different that you did this year that may have given you an extra edge? My previous experiences of being there and making the top three certainly helped but nothing can really prepare you for the intense atmosphere at the final and the nerves that come with it. In one way, the strange circumstances this year may have helped to give me that extra impetus as with lockdown happening it meant I really explored the surrounding area where I live for ingredients, produce and special suppliers. Along with my trusted suppliers who have supported me for years, I was able to visit and source some local delicacies that added provenance While the lure of the Mod and something extra special. In fact, I lifestyle ultimately meant his would recommend that everyone does father’s career in the kitchen it as you will be amazed by the quality was fairly short-lived, Nick produce we all have on our doorstep. volunteered to join him as a It must have been a weird experience teenager after his dad had this year with the pandemic? decided to enrol on a cookery Definitely but in one way it gave me course to re-engage with one even more motivation. You only need of his first loves. Nick soon to look around the UK and the world became hooked himself and to see people going the extra mile though his dad’s cooking and showing real resilience in the face remained at home, Nick of the pandemic so I was passionate enrolled at Southend College that it wouldn’t stop me competing this and began his own kitchen year. In fact, the NCOTY competition journey. Thirty years passed was even more important this year and after working in restaurants to showcase the best of an industry such as Le Pont de la Tour, that has given us so much and has The Arts Club in Dover St and been hit so hard recently. I think all the Chinon, Nick is now Head Chef competitors did the industry proud. at Vacherin working at Ashurst and has just achieved another How did it you approach it differently career goal by becoming and what were the challenges? National Chef of the Year on his While finishing third last year was an fifth attempt. amazing achievement, I was left with a small sense of disappointment as a lot of work goes into the preparation. I was doubting whether I would do it again but as soon as saw the brief, my excitement levels rose and I knew I had to give it another bash. The preparation Nick was very different this year with much of the practising and testing taking place SMITH at home, which is always a bit strange as So, fifth time lucky, how was the it’s great to bounce ideas off my brigade. experience and how does it feel to However, James Coe my sous chef was win the prestigious National Chef of immense and I owe him a hell of a lot. the Year crown? The whole experience has been Tell us about your philosophy in the unbelievable and it’s still not really sunk kitchen and how you set about in yet, especially with the three-week creating your menu? break before the announcement. It I’m not the greatest when talking was probably the longest three weeks about myself so when I was asked this of my life and I’m sure I have been previously, I asked my Exec Chef to driving my wife up the wall as you describe my style. He said considered, can’t help but look back, dissect and classical and refined. I think this is a doubt your performance and dishes. good description but I would embellish To be crowned champion though is the it by saying my passion is for simple, ultimate reward and I am so thankful to classical dishes with a modern edge my brigade at Ashurst, and of course that really showcase and celebrate my family, who have been amazingly humble ingredients. Less is often so supportive throughout. much more. stiritupmagazine.co.uk 56 LEADING LIGHTS

What would you say to young Strawberry split, mint & lemon chefs out there, INGREDIENTS 3. Melt wafer butter and add all other ingredients, considering a career in the industry SERVES and thinking about chef 6 mix till well combined, chill to set. competitions? Clotted Cream Custard 190g clotted cream 4. Julienne lemon zest, blanch and refresh. Juice If you love food and drink, it really is 190g double cream lemon add caster sugar and zest, warm to make the most incredible sector to work in 30g caster sugar a light syrup. Remove from heat and add 4 mint and I consider myself lucky every day 3 egg yolks leaves. Reserve and leave to cool. to be doing what I am doing. There is 1.5 gelatine leaves Using a round template, bake wafer till golden, no doubt competitions are tough but 5. use round cutter to neaten, set aside. the personal development you gain Strawberry Panna Cotta from them really can’t be quantified. 75g double cream 6. Cut strawberries and lightly dress with lemon If I look back at my five previous 75g milk and mint syrup. NCOTYs, I can visibly trace my 200g strawberry purée improvements and learnings. Dealing 15g caster sugar 7. De-mould strawberry split, place cut strawberry with the pressure and working to 2 gelatine leaves and dried strawberry on top. Dust wafer with a brief to create dishes will only powder and garnish mousse. Strawberry Garnish improve your all-round skills and give 12 sweet eve strawberries 8. Dress plate with marinated strawberries, julienne you further confidence. 1 lemon lemon zest and picked mint leaves, send. 30g caster sugar Who has been your biggest influence For the full recipe, visit 3 mint sprigs and inspiration outside and inside of www.stiritupmagazine.co.uk/recipes 8 strawberry flowers the kitchen? Outside the kitchen, my wife, sons Strawberry Wafer and dad have always inspired me. 1 egg white My son Sammy is 14 years old now 40g icing sugar and loves to cook so it fills me with 25g plain flour immense pride that he may follow me 25g unsalted butter into the kitchen, as I did my own dad. 2g strawberry powder In terms of inspiration from inside the kitchen, as a young chef I loved METHOD Marco Pierre White, Raymond Blanc and Pierre Koffman but my biggest 1. Warm both custard creams together gently on heroes are my brigade at Ashurst. stove and bloom gelatine. Whisk egg yolks and Their energy, passion and positivity sugar till well combined, add cream to eggs and each and every day inspires me so cook till thickened, add gelatine, pass and set in much and makes me so thankful mould. to be working alongside them and 2. Warm panna cotta cream, milk and sugar. Bloom in this amazing industry. I’m not gelatine & dissolve in mixture. Add strawberry exaggerating when I say that I would purée and mix till well combined. Cool and set on not have won this NCOTY crown top of previous custard layer. without them.

What is your favourite meal of the day and why? Very tough to answer but a quality What is your favourite ingredient Left breakfast takes some beating. My And now for three questions and why? Nick Smith wife makes a fantastic bacon and egg butty and it really is the pinnacle. that we ask all of our I love vinegars as they are fantastic Above for adding acidity to dishes but also Nick’s Strawberry Split, Mint & Lemon What are your next goals? Leading Lights... seasoning. The Belazu range is brilliant and I love to experiment with them in I’m going to have a bit of a breather What are your three kitchen secrets? both savoury and sweet dishes. for a few weeks as the whole NCOTY 1. Remove your meat or fish from the process does dominate your thoughts fridge and bring to room temperature Please could you share your but in terms of my next goals, I have before cooking. Never cook straight favourite recipe, along with your always wanted to try the Great from the fridge. reasons for choosing it? British Menu. Over the years it has been great to watch unknown chefs 2. Using vinegars as a seasoning I think I will have to go with my dessert achieve great things on the show to dishes is a great way to elevate from the final - the Sweet Eve strawberry so it’s definitely on my radar. I love flavours just like salt. split, clotted cream, lemon and mint. I the varied work we do at Vacherin will also remember it as my winning but as most chefs will tell you, one 3. Freeze and filter your stocks through dessert and the clotted cream custard day I would love to have my own muslin cloth to remove all impurities & is something I played with last year but place too. obtain a beautiful clear consommé. feel I perfected for this year’s final.