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Leading Light Michael Wignall JUNE 2013 03 for Starters JUNE 2013 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS BY ROYAL APPOINTMENT A bounty of fabulous ingredients on Jersey Five a day success for childcare providers Leading Light Michael Wignall JUNE 2013 03 For starters... >> Don’t you just love June? The weather’s great (hopefully!), the wedding season is in full swing, beer gardens are packed (?!) – and it’s time to dust off the barbecue. But barbecues are no longer the reserve of With the tourism season in full swing, we take a trip private gardens and village fetes. More and more to Jersey to visit one of our customers to find out professional chefs are now introducing barbecue what it’s like to be a chef on the largest of the dishes onto their menus to satisfy the nation’s Channel Islands (page 05). seemingly insatiable demand for chargrilled food. We’ve also gone ‘coconut-ty’ this issue, with two However, barbecuing requires a very specific skillset delicious recipes from Nigel Smith using the much – and we’ve asked several seasoned barbecuers under-used ingredient, desiccated coconut – as well to share their tips and advice (see page 34). as a look at the latest health-giving superfood, coconut water. Our regular columnist Mark Baumann also gets in on the action with a delicious recipe for barbecued Happy June! monkfish and prawn skewers, plus a very interesting Mars Bar concoction. Ingredients... 13 FIVE WAYS Food TO USE with Chris Munroe 07 NEW FROM 33 COUNTRY RANGE SIGNATURE DISH 31 by TV presenter and 10 THE ON THE RANGE interior designer MARKETPLACE with Nigel Smith Linda Barker Features 24 HEALTH 37 FOOD & 17 & WELFARE INDUSTRY NEWS – CATEGORY FOCUS CQC review results Young chef competition Artisan food school – Acting on impulse New NACC Social Care Chief Inspector Mintec market report 05 CUSTOMER PROFILE 21 EDUCATION 27 HOSPITALITY The Royal Yacht New children’s Save money, use frozen 41 Hotel in St Helier, food awards Allegra Strategies GO ‘NUTS’ for the Jersey Five a day success on premiumisation latest superfoods Favourites 25 43 ADVICE FROM 47 TOOLS OF THE EXPERTS – BAUMANN’S THE TRADE The horsemeat scandal BLOG 04 COOKS THE GREEN CALENDAR 34 44 GAUGE 04 SOAP BOX THE MELTING POT LEADING LIGHT Smokin’! – Hot ideas Michael Wignall 23 COUNTRY CLUB for great barbecues from The Latymer Our editorial partners... Contact us... EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 As part of our environmental policy this [email protected] magazine is printed using vegetable oil based ink and is produced to high DESIGN & PRINT Eclipse Creative environmental standards, including EMAS, ISO14001 and FSC® certification. www.countryrange.co.uk/stir-it-up JUNE 2013 03 COOKS CALENDAR Soap Cooks calendar... Box by Roger Rant June In season... broad beans globe artichokes raspberries peas aubergines fennel 2-10 English Wine Week 13 British Frozen Food www.englishwineweek.co.uk Federation Gala Dinner 6-12 National Food Safety Week Dance & Awards Evening, Impulse: www.food.gov.uk Hilton on Park Lane, London www.bfff.co.uk “a sudden 10 Craft Guild of Chefs Awards, Grosvenor House, London 16 Father’s Day strong urge www.craftguildofchefs.org 17-23 National Picnic Week or desire 12-16 BBC Good Food Show www.picnicweek.co.uk to act” Summer, NEC Birmingham www.bbcgoodfoodshow.com >> In this issue there is a feature on confectionery and snacking under the title ‘Impulse’, impulse July being the trade term for In season... products catering to the need for a sugar hit. The sweety manufacturers and the courgettes peaches cucumber cherries curly lettuce bramley apples retailers placing these things next to the tills know all about this effect. 1-7 National Childhood 10 -11 Skills for Chefs Conference What triggers to impulse can Obesity Week University of Sheffield caterers use? Comfort, ease of www.mendcentral.org/ncow www.skillsforchefs.org.uk access, smell of bread? How about staff smiling and 3 BFFF Health & Safety 10-12 LACA Conference, Hilton welcoming – that’s not always Seminar Ricoh Arena, Birmingham Metropole the case. Coventry www.laca.co.uk/events/conference Find your own particular impulse www.bfff.co.uk/Health-Safety-Seminar trigger is the best advice I can give – it’s worth thinking about! August In season... plums elderflowers kos lettuce blueberries runner beans radishes 13-17 Great British Beer Festival, 25-26 Notting Hill Carnival Olympia, London 26 Bank Holiday Monday www.gbbf.org.uk 04 JUNE 2013 CUSTOMER PROFILE Cooks calendar... >> After years of That was six years ago, and Inaka, “The Jersey beef has Range products too. We use a lot working in the hustle who originally hails from Sri Lanka, of Country Range products because is the first to admit, he’s loving really nice marbling they are always great quality and and bustle of a hectic island life. and, of course, there value for money.” London kitchen, Inaka “This was a good challenge for me,” are Jersey Royal Years of working with different cuisines Weerasinghe was have helped Inaka create an eclectic he says. “I’ve been in England since potatoes in abundance! ready for a change. 1991 and I’ve always worked in the menu for the hotel’s Café Zephyr, city. I needed a change of scenery “However, Jersey is not a cheap which includes hot oriental salads, So when the opportunity – but it’s by no means quieter! place. It’s impossible to just use sushi and sashimi, Asian spiced meats, and his signature dish, Chilli Squid. arose for him to be part “The hotel was a brilliant new local products because they are of an exciting new project and it’s nice to experience so expensive, for example, you “I grew up with curry and spices and venture on the beautiful island life. It’s quieter during the pay around £5 a box more for a I understand those flavours,” he adds. island of Jersey, the off-season (September to March), box of locally-grown peppers so “When I first came toE ngland I worked which obviously affects our it’s hard to compete. Around 2008 in an Italian restaurant then my first talented chef jumped budgets, but then it gets really to 2010 at least two of the biggest sous chef role gave me an introduction at the chance. busy! We’re always busy enough tomato growers on the island to south east Asian cuisine. though whatever the season. were forced out of business due He was appointed head “The menu in Zephyr We have three restaurants and to soaring energy costs and the chef of Café Zephyr they are very popular with locals demands of UK supermarkets.” follows everything I and the Grill, two so we don’t depend purely on However, through his local have done in the past.” of the Royal Yacht’s tourism and corporate bookings.” Country Range Group wholesaler, So how does island life in Jersey The island also offers up a bounty Inaka has access to the best restaurants, prior to compare to his native Sri Lanka? of fabulous ingredients – though own brand in foodservice and the opening of the St “Sri Lanka is a lot bigger and there’s a at a cost, says Inaka. his store cupboard is packed lot more hustle and bustle,” he says. Helier hotel, and moved with Country Range ingredients. to the island with 18 “The seafood here is brilliant and “Here the maximum speed for a car we regularly have hand-dived He continues: “The Country Range is 40mph and it only takes an hour other chefs he had been scallops, lobster, pollock and chips are fantastic and we get and a half to drive from one side working with in London. spider crab on the menu. through a lot of other Country of the island to the other!” The dining room of the Royal Yacht Hotel Inaka (centre) with members of his team “The seafood here is brilliant and we regularly have hand-dived scallops, lobster, pollock and spider crab on the menu.” JUNE 2013 05 NEW FROM COUNTRY RANGE Juice burst! Country Range >> Our delicious 100% Pure Orange Juice and Apple Juice are now available in individual cartons to offer more flexibility to caterers. now has nine Packed in eye-catching packaging, which The new carton size makes the juices flavours of soup sits well with our recently revamped front ideal for children – and provides a great of house range, each 200ml carton provides alternative to fizzy drinks. Parents are 1 portion of your 5 a day. always keen to see healthy options for The Pure Orange Juice is also a great kids on the drinks as well as the food source of Vitamin C providing 50% of the menu, and our juices are perfect for RI (Reference Intake). school canteens and cafés. More than 80% of all fruit juice consumed in • 100% Pure Orange Juice from the UK is orange juice, with apple juice the next Concentrate – 27 x 200ml most popular variety. Both have been proven • 100% Pure Apple Juice from to have a whole host of health benefits. Concentrate – 27 x 200ml A tail about soup-er soups >> Country Range has a soup-er new addition to its range of delicious soup mixes. Oxtail Soup (1 x 2.25kg) is a hearty British favourite and is believed to have been invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Just add water to make a rich, dark and flavoursome soup, which is a great lunch or starter or, for something more substantial, add chunky veg or meatballs or use as a base for stews and sauces.
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