MARCH 2016 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS BanMake your studentthe food bland offerings more exciting Dreamy Desserts Dessert trends are constantly changing and evolving, so we’ve added 4 desserts to our range to give your pudding menus a re-fresh. Fig and Pistachio Cheesecake Bakewell Tart A digestive biscuit base covered with A baked pastry case filled with a layer fig compote, topped with a pistachio of raspberry jam covered with almond cheesecake. Glazed and decorated frangipane filling. This traditional favourite with dried flowers and pistachio nuts. is decorated with white fondant icing and chocolate sauce, in a criss-cross pattern. Chocolate Peanut Butter Pie A chocolate biscuit base with a layer of Dark Chocolate & Cherry Cheesecake chocolate ganache, topped with a peanut A chocolate digestive base topped with a butter mousse. Finished with drizzles of dark chocolate cheesecake, injected with caramel and chocolate ganache and cherry sauce and finished with swirls of toasted flaked peanuts. white chocolate cheesecake and finished with a sprinkling of sweet dusting. www.countryrange.co.uk l SUITABLE FOR: Vegetarians. l DEFROSTING: Remove all packaging and defrost for approximately 8 hours or overnight in a refrigerator. Individual slices can be defrosted in around 3 hours. PACK SIZE: Pre-portioned into 12 slices. Chocolate Peanut Butter Pie Bakewell Tart Dark Chocolate & Cherry Cheesecake Fig and Pistachio Cheesecake The Leading Independent Foodservice Brand CR Desserts F/P 12306.indd 1 05/02/2016 11:13 As our cover image suggests, we’re ‘banning the bland’ by adding lots of colour and excitement Ingredients Dreamy Food Features Favourites 05 CUSTOMER 04 PROFILE – David 06 Carrack, the school READERS’ LIVES NEW FROM chef who is truly COOKS Desserts COUNTRY RANGE top of his class CALENDAR 09 SHINING A Dessert trends are constantly changing and evolving, LIGHT – Country Range become lead 25 sponsor for The Student THE MELTING so we’ve added 4 desserts to our range to give your Chef Challenge POT – The cost- CATEGORY effective ‘wow’ factor 12 – minimal cost ideas pudding menus a re-fresh. FOCUS – Degrees of excellence – another that add value to level for education your dishes for Fig and Pistachio Cheesecake Bakewell Tart For starters... catering maximum profit A digestive biscuit base covered with A baked pastry case filled with a layer >> We’re “springing” 11 FIVE WAYS TO USE frozen fig compote, topped with a pistachio of raspberry jam covered with almond into action this month, doughballs cheesecake. Glazed and decorated frangipane filling. This traditional favourite shaking off the winter with dried flowers and pistachio nuts. is decorated with white fondant icing and blues and welcoming 23 chocolate sauce, in a criss-cross pattern. ON THE RANGE with Chocolate Peanut Butter Pie the advent of longer, award-winning chef- A chocolate biscuit base with a layer of Dark Chocolate & Cherry Cheesecake hopefully warmer, days. owner Fergus Murphy chocolate ganache, topped with a peanut A chocolate digestive base topped with a From a caterer’s perspective, March 29 ADVICE FROM butter mousse. Finished with drizzles of dark chocolate cheesecake, injected with is a pretty action-packed month with 17 THE EXPERTS EDUCATION – Food The right tool for the caramel and chocolate ganache and cherry sauce and finished with swirls of Mother’s Day, St Patrick’s Day and quality vs new 30 hours right job – how to choose chefs knives toasted flaked peanuts. white chocolate cheesecake and finished Easter to consider. We’ve got lots nursery entitlement of inspirational ideas on our Food 30 COUNTRY with a sprinkling of sweet dusting. 19 HOSPITALITY for Thought page to help re-vamp your spring menus, plus a Boozy lunches, coffee CLUB shop boom & Allegra www.countryrange.co.uk delicious rabbit recipe (did I mention the Easter bunny?!) and on the Living Wage five clever takes on the humble doughball on Five Ways to Use. 33 THE 20 THE TASTES Catering for the vibrant higher education sector is hugely MARKETPLACE OF TOMORROW challenging with tough competition from the High Street. – McCormick’s annual l SUITABLE FOR: Vegetarians. As our cover image suggests, we’re ‘banning the bland’ by flavour predictions l DEFROSTING: Remove all packaging adding lots of colour and excitement. Our Category Focus 43 26 HEALTH & and defrost for approximately 8 hours FOOD FOR WELFARE – Care includes lots of statistics, tips and ideas to help higher education THOUGHT – Fantastic or overnight in a refrigerator. Individual caterers embark on caterers capture the massively competitive student pound, recipes for the coming hydration and nutrition slices can be defrosted in around 3 hours. world record attempt whilst remaining on trend and on budget. celebrations PACK SIZE: Pre-portioned into 12 slices. Continuing the cost-saving theme, our Melting Pot feature 36 FOOD & this issue looks at economical ways to add value to your INDUSTRY NEWS 34 Bocuse d’Or UK LEADING LIGHTS – dishes without breaking the bank. team announced for Chocolate Peanut Budapest, 70% of diners TV chef & gluten-free Butter Pie Happy March, choose ice cream, expert Phil Vickery Simon’s spice victory, new Menu Solutions 41 THE FOOD SAFE Guide to be launched JB’S JOURNAL by Premier Foods Contact us... Bakewell Tart EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 [email protected] DESIGN & PRINT Eclipse Creative COUNTRY RANGE PHOTOGRAPHY www.barrymellorphotography.co.uk Dark Chocolate & Cherry Cheesecake As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental @stiritupmag Visit our website for lots more standards, including EMAS, ISO14001 and FSC® certification. advice, inspiration and recipes! Fig and Pistachio Cheesecake Our editorial partners... www.stiritupmagazine.co.uk The Leading Independent Foodservice Brand MARCH 2016 03 CR Desserts F/P 12306.indd 1 05/02/2016 11:13 Cooks Calendar MARCH In season COOKS CALENDAR cabbage rabbit kale leeks cockles celeriac 1 St David’s Day 14-20 HCA & NACC Nutrition & Hydration Week 2-6 BFFF Conference & www.thenacc.co.uk/events/nutrition Exhibition, Kenilworth _hydration_week www.bfff.co.uk/category /business-conference 15-16 Northern Restaurant & Bar Show, Manchester Central 5 World Pasty Championships, www.northernrestaurantandbar.co.uk Eden Project, Cornwall rs' 17 St Patrick’s Day Reade www.edenproject.com 18-20 Sport Relief s 5-13 English Tourism Week www.sportrelief.com Live www.englishtourismweek.co.uk 1 Name: Nikki Taylor 22-25 The International Food & 6 Mothering Sunday 2 Job title: Catering Supervisor Drink Event, ExCel London 7-13 www.ife.co.uk 3 Place of work: Bicester Motor British Pie Week Sport College www.britishpieweek.co.uk 25 Good Friday 4 Typical working hours: 8-9 Hotel & Catering 28 Easter Monday 7.30am-4pm Show, Bournemouth 31 Cost Sector Catering Awards 5 How long have you worked International Centre Hilton London Metropole in the catering industry? www.hotel-expo.co.uk www.costsectorcatering.co.uk/awards 32 years 6 Most interesting fact about APRIL you: I trained with Gordon Ramsay at Banbury College In season 7 Favourite cuisine: Fish and chips by the seaside taste just as good as a 5* restaurant if cooked properly Jersey Royal 8 Signature dish: Lasagne new potatoes sorrel cauliflower radishes spinach cucumber 9 Must-have kitchen gadget: 1 April Fool’s Day 11-17 UK Coffee Week My combi oven here in Bicester is www.ukcoffeeweek.com amazing. Favourite small gadget 4 International Carrot Day speedy vegetable/potato peeler www.carrotday.com 23 St George’s Day 10 Who is your inspiration 8-10 BBC Good Food Show 30- London Coffee Festival, and why? My students who come 3 May to learn how to run Spring, HIC, Harrogate, Old Truman Brewery, If you’re a catering outlet Yorkshire Brick Lane interested as part of www.bbcgoodfoodshowspring.com www.londoncoffeefestival.com in appearing their college in this column, course. Each please email the one has a MAY different skill editor at editor@ In season set when stiritupmagazine. they arrive co.uk in Bicester on a Monday and, when leaving on a Friday, I believe they rhubarb spring onion asparagus apricots strawberries spring lamb have gained experience in all aspects of catering from serving the food they 2 Early May Bank Holiday 18-20 London Wine Fair, have cooked to using the espresso (Scotland, Ireland, England and Wales) Kensington Olympia, London coffee machine and the computerised www.londonwinefair.com till, most importantly putting the skills 11-17 British Sandwich Week they have learnt in skills classes to www.sandwich.org.uk 16-22 National Vegetarian Week practice in a real working environment 11-17 Coeliac Awareness Week www.nationalvegetarianweek.org 11 Favourite Country www.coeliac.org.uk 18-24 British Tomato Week Range ingredient and why? www.britishtomatoes.co.uk All Country Range products are 13 International Hummus Day great but the chopped tomatoes are www.hummusday.com 28 World Hunger Day good quality and priced well within my 14 World Fairtrade Day 28-5 English Wine Week budget. They are very versatile – the June www.englishwineproducers.co.uk students use them in stews, toppings 14-22 Real Bread Week for pizzas and, of course, my lasagne www.sustainweb.org/realbread/ 30 Spring Bank Holiday national_real_breadmaker_week/ (Scotland, Ireland, England and Wales) 04 MARCH 2016 CUSTOMER PROFILE So successful is David’s offering that other local schools... have approached David to roll the brand out. 14-20 HCA & NACC Nutrition & Hydration Week www.thenacc.co.uk/events/nutrition The school restaurant _hydration_week includes a fantastic 15-16 Northern Restaurant & Bar ‘build your own’ Show, Manchester Central deli sandwich bar www.northernrestaurantandbar.co.uk The school catering team comprises 20 staff 17 St Patrick’s Day in the main school and seven in the sixth form, 18-20 Sport Relief which has undergone the most dramatic www.sportrelief.com transformation under David’s leadership.