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MAY THE MAGAZINE FOR CATERERS 2010 £1.50 INSPIRATIONAL ASPARAGUS - THE SEASON’S SWEETHEART A DAY IN THE LIFE OF A HOSPITAL CHEF WHAT’S HOT IN CAFÉ CULTURE INSIGHT INTO CATERING FOR THE VISUALLY IMPAIRED PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR With every case of Whitby Scampi (product code 1601) you buy until the World Cup 2010 final, we’ll send you a free branded football, so you can practice your skills for the World Cups of tomorrow! To apply, simply cut out the barcode from your case of Whitby Scampi and send to: Whitby Seafoods Ltd., Freepost SC103, Whitby, YO22 4BR. For further enquiries, please call us on 0800 731 6596, or email [email protected] Log on to www.whitby-seafoods.com ơ Terms & Conditions: Only one free football per customer of Whitby Scampi bought until 7th July 2010. The Whitby Scampi product referred to is product code 1601 in the green bag only. Barcodes from other scampi products cannot be used to claim your free football. Stir it up contacts www.stiritupmagazine.co.uk EDITOR Janine Nelson [email protected] contents Telephone: 01282 611677 WRITER Sarah Rigg Editor’s Letter Telephone: 01282 611677 DESIGNER Richard Smith I was really hoping the May Day bank The infectious “Go Compare man” Telephone: 01282 611677 holiday would fall on May 4 this year shares his Signature Dish on page 35. PUBLISHER Practical Publishing - then I could say “May the Fourth be Love him or loathe him, we are all familiar Telephone: 01282 611677 With You” in true Star Wars fashion! with his theme tune. And our hugely ADVERTISING Mags Walker Sadly it falls on the third but does lead successful Kitchen Clean competition is [email protected] me nicely on to say that May is my also back. See page 14 for more details. Telephone: 01282 611677 favourite month of the year (and not SUBSCRIPTIONS Olivia Turnock just because my birthday falls during May the third be with you! [email protected] Telephone: 01282 684555 this time!). It’s a time when we are well and truly into the spring, the weather is usually pretty good (if not great) and we get to spend lots more time outdoors. You’ve got the whole summer ahead of you so it feels like a really optimistic time. There’s also lots of delicious in-season produce to enjoy, not least asparagus. To celebrate this national treasure, TV chef Simon Rimmer shares one of his favourite asparagus recipes (page 17). May is (hopefully) also a time to enjoy Supplier in the a yummy al fresco coffee and so we take a look at what’s hot in café culture. Spotlight -Lactalis 10 04 The Soapbox and Your Letters 27 Education News • Cash-strapped students turn to 05 News from Country Range unhealthy food • Baumann’s Blog • Insight into catering for the 29 Health & Welfare News visually impaired • A day in the life of... • Five ways to use... Sesame Seeds a hospital chef • Supplier in the Spotlight - Lactalis 31 Leisure News • Don’t get a dressing down for Leading Lights with boring salads! • Parents relaxed about theme • Country Club park treats - but still want to see healthy options Dean Edwards 33 17 Food and Industry News • Top of the crops for 33 Leading Lights May’s menus! • Leading Lights with • MPW set to ruffle a few feathers Dean Edwards with new venture • Meet the Face of British Pie 35 My Signature Dish Week 2010 • Celebrity Signature Dish by • Kick off your World Cup with opera star Wynne Evans some South African specialities • Summer signals focus on healthy eating 37 Advice from the Experts Celebrity Signature • North American inspired • What’s hot in café culture by traybakes Thomas Blackwall, coffee buyer Dish by opera star for Finlays Wynne Evans 35 MAY 2010 Stir it up 03 Cert no. TT-COC-2143 The Soapbox by Roger Rant COOKS CALENDAR Rubbish!(?) MAY JUNE What a dreadful state the 3rd EARLY BANK HOLIDAY 7th - 13th FOOD SAFETY WEEK Details: www.food.gov.uk UK’s roadside verges are 7th - 9th REAL FOOD FESTIVAL in, rubbish everywhere, Earls Court, London 14th - 12th CARERS WEEK Details www.realfoodfestival.co.uk Details: www.carersweek.org no doubt due to cutbacks. 8th - 9th LUDLOW SPRING 16th - 20th BBC GOOD FOOD FOOD EVENT SUMMER SHOW As individuals, perhaps the best www.springevent.org.uk Details: we can do is to look after our www.bbcgoodfoodshowsummer.com own patch. This is also a matter of 11th-12th SCHOOL CHEF OF THE YEAR COMPETITION 24th CRAFT GUILD OF CHEFS investment - investment of effort. (NATIONAL FINAL) AWARDS DINNER 2010 We could all do more and I do Sheffield Lancaster London Hotel rejoice to see some exemplary Details: www.laca.co.uk/scoty.php Details: www.craftguildofchefs.org examples, people (often 14th MAJOR SERIES 2010 businesses such as hotels etc) (NATIONAL CHEFS JULY who cut the grass on approaches COMPETITION) Details: www.craftguildofchefs.org 1st SUMMER SEAFOOD to their property, the sandwich FEAST shop which seems to wash 18th - 20th THE LONDON at the Fishmongers’ Hall INTERNATIONAL Details: www.hospitalityaction.org.uk down the outside paintwork and WINE FAIR pavement almost on a daily basis. Details: http://2010.londonwinefair.com 5th CATEYS 2010 Enlightened self interest maybe Details: www.caterersearch.com 24th-30th NATIONAL VEGETARIAN but the more that is done the WEEK 8th - 9th LACA CONFERENCE 2010 more that others may join in. Details: www.vegsoc.org/nvw Details: www.laca.co.uk/conference- The catering industry in particular exhibition.php 31st SPRING BANK HOLIDAY works hard to make the quality of 11th THE BRITISH 10K life better. Let’s also raise the bar LONDON RUN by raising standards generally. Details: www.hospitalityaction.org.uk 15th CRAFT GUILD OF CHEFS GRADUATE AWARDS (REGIONAL HEATS) Details: www.craftguildofchefs.org You can email your letters to [email protected] 04 Stir it up MAY 2010 E G N News from Country Range A R Y R T N U O C I’ve been working like an To be honest, I don’t get really ‘silly’ Speaking of odd meals, I’ve also got with food any more. I think a lot of someone coming in tomorrow who absolute idiot this month chefs do it to be different but I feel has shot some squirrels and wants and the new menu is like I’ve done all that. But the thing me to show him how to cook them. going down a storm. about the antelope is that it’s truly I’ve launched my own consultancy delicious and it’s more popular in the site this month Bizarrely the most popular thing on the restaurant now than fillets of beef. I think www.baumannsconsultancy.co.uk menu is the antelope. I’m so surprised. people were getting fed up of steak, because I’m spending such a lot of I really thought it was going to be a and antelope is the best-selling ‘odd’ time working on different projects non-seller. At first I thought the customers meal we’ve ever put on the menu. and I needed to create another little must just be trying it out of curiosity company. I’m so excited about it or because it was a novelty. because, as you’ve probably guessed, I love talking to people! I do have a funny story to share with you. I was doing a fish academy the other day and we were having a quick coffee/fag break outside. When we got back to the kitchen, the crayfish had escaped and there were about 30 or 40 of them running around the kitchen! I’m pretty sure we got them all but, you can imagine the scene. It was hilarious! We’ve also got a new head chef in the kitchen, Chris Pritchard. He’s really quiet but full of surprises. It turns out he was named Pizza Chef of the Year last year in a national competition and was sent to Mosimann’s Academy as part of his prize so I think we’ll be putting pizza on our lunchtime menu more regularly from now on! Happy cooking, Mark MAY 2010 Stir it up 05 Salad Dressings When it comes to dressing to impress, Country Range bring you the essentials for every salad offering. Our range of classic salad dressings include Thousand Island, French Dressing Dress to and Caesar Dressing. Whether the salad is a main meal or side ensure it is dressed to impress with this quality range Impress and keep your customers coming back for more. Packed in 2 x 2.27 litre jars which now feature a moulded hand grip for ease of handling Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282 684555 or visit our website www.countryrange.co.uk E G N Country Range Customer Profile A R Y R T N U O Insight into catering for C the visually impaired Catering for people with Nigel Bull visual impairments is a challenging but rewarding job - and one where a little bit of common sense goes a long way. Nigel Bull has been the head chef at Henshaws College in Harrogate - which offers expert care, advice and training to young people aged 16 - 22 affected by sight loss - for 17 years. “For a lot of visually impaired people, food is the highlight of their day, especially the ones who are in complete darkness,” explains Nigel. “Smell, taste and touch are their life and they live for their next meal.” Nigel, 53, therefore tries to make his menus as adventurous as possible to tantalise his diners’ tastebuds.
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