JAN/FEB THE MAGAZINE FOR CATERERS 2010 £1.50 JUST THE CHING FOR VALENTINE’S DAY! HOW TO BECOME A CELEBRITY CHEF BY ANTONY WORRALL THOMPSON WIN A £500 ECO HOLIDAY VOUCHER THE SWEET LIFE OF THE PUDDING CLUB MY SIGNATURE DISH BY HOLBY CITY STAR LUKE ROBERTS PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR • • • Still 5 Up with months to an Zip 30% irresistible Lenor = of down cheaper washes + Concentrate! freshness the per in + one wash price + bottle and ** softness † * *Lenor 5L concentrate vs. Lenor 5L dilute **Based on manufacturers recommended retail price and reco dosage for Lenor 5L dilute and Lenor 5L concentrate and when dilute is not sold on promotion † Based on one wash load per day Stirit up contacts contents www.stiritupmagazine.co.uk EDITOR Janine Nelson [email protected] Editor’s Letter Telephone: 01282 611677 WRITER Sarah Rigg Another decade is upon us. We’ve and gossip from his exploits in the Telephone: 01282 611677 bid farewell to the Noughties and busy world of catering. Read what DESIGNER Richard Smith are embarking on the Teens (or is it he’s been up to this month on page 7. Telephone: 01282 611677 the ‘Tens’?!) I’d love to hear your thoughts on PUBLISHER Practical Publishing As always, the New Year prompts these new features. As ever, Telephone: 01282 611677 resolutions for change and improvement you can email your views to ADVERTISING Mags Walker - and we’ve been making a few [email protected]. [email protected] changes of our own here at Stir it Telephone: 01282 611677 Wishing you a fabulous 2010, up magazine. SUBSCRIPTIONS Olivia Turnock Firstly, we’ve increased the number of [email protected] issues we produce from eight to ten Janine Telephone: 01282 684555 a year, which means we can bring you more of your favourite features and news. We’ve also introduced the Country Club, a new regular feature exclusively for customers of the Country Range Group, where we are planning to introduce new features and offers, and developing ideas of additional benefit. Watch this space! Find out more on page 10. I’m particularly thrilled that acclaimed chef Mark Baumann has joined us as The Sweet Life of our new columnist and, every issue, he the Pudding Club will be dishing up all the latest news 09 04 The Soapbox and Your Letters 23 Education News • A Day in the Life of ... School Chef 05 News from Country Range of the Year, Debbie Mumford • Cimandis achieves high-level accreditation 27 Health & Welfare News • Baumann’s Blog - by Stir it up’s • Caring for catering - how Britain new columnist Mark Baumann is setting the standards in nutrition • CRG enjoying continued growth Just the Ching for • The Sweet Life of the Pudding Club 29 Leisure News • The Country Club • Make your pub upper crust Valentine’s Day! 17 • Celebrity chefs boost pub 13 Food and Industry News meals sales • Get fired up for a sizzling-hot Burns night 31 My Signature Dish • The chosen flew! - Jamie’s • By Holby City Star Luke Roberts trainees flee the nest • Love food by Ching-He Huang 32 Leading Lights • Price hike for butter • Leading Lights with chef Ian Pengelley • New Products in the marketplace How to become 36 Advice from the Experts • How to become a celebrity chef a celebrity chef - By Antony Worrall Thompson - By Antony Worrall Thompson 36 JANUARY/FEBRUARY 2010 Stir it up 03 Cert no. TT-COC-2143 The Soapbox by Roger Rant COOKS CALENDAR Defying JANUARY MARCH 1st NEW YEAR’S DAY 1st ST DAVID’S DAY (Celebration of the Welsh 8th - 10th THE FRANCE SHOW 2010 gravity with patron saint) London Earls Court Details: www.thefranceshow.com 4th - 14th WIGAN FOOD & DRINK FESTIVAL 24th - 26th HOSPITALITY 2010 pessimism Wigan Birmingham NEC Details: Details: www.bvents.com/event/ www.wlct.org/arts/ffever/ffever.htm Defying Gravity is the 251125-hospitality 10th - 11th THE LANCASHIRE HOTEL, name of a (now axed) 24th - 30th FARMHOUSE CATERING & HOSPITALITY BREAKFAST WEEK TV programme. SHOW 2010 Details: www.farmhousebreakfast.com Winter Gardens, Sometimes I think we are 25th BURNS NIGHT Blackpool defying superior forces in the Details: Details: www.lancashire-show.co.uk catering trade as the survivors www.burnsnight.net/burns-night/2009 11th - 14th LA DOLCE VITA of the recession struggle on. 31st RESTAURANT & BAR Business Centre, (Caterers and builders top DESIGN AWARDS Islington, London the lists of business failures). London Details: www.ladolcevitaevent.co.uk Should we now adopt an Details: 14th MOTHERING SUNDAY optimistic approach? Wrong! www.restaurantandbardesignawards.com A more judicious approach 16th & 17th HOTEL & CATERING SHOW is much more sensible. As a FEBRUARY Bournemouth pessimist you will be avoiding 14th ST VALENTINE’S DAY International Centre disappointment! Seriously, do Details: www.hotel-expo.co.uk not underestimate how much 14th CHINESE NEW YEAR (Year of the Tiger) 17th ST PATRICK’S DAY effort it will take to weather the economic storm. Good planning 16th PANCAKE DAY 21st - 24th FOOD & DRINK EXPO brings confidence, much more (Shrove Tuesday) NEC Birmingham Details: www.pancakerecipes.net Details: preferable than hope. www.foodanddrinkexpo.co.uk 22nd FAIRTRADE FORTNIGHT (Runs until March 2nd) 22nd - 23rd TUCO COMPETITION Details: www.fairtrade.org.uk AND TRAINING EVENT THE CHEF’S 28th HOTELYMPIA 2010 You can email CHALLENGE 2010 (Runs until March 4th) your letters to Blackpool ExCel London [email protected] Details: www.tuco.org Details: www.hotelympia.com 04 Stir it up JANUARY/FEBRUARY 2010 E G N News from Country Range A R Y R T N U O C Cimandis achieves high-level accreditation Country Range’s wholesaler in the Channel Islands is celebrating Pictured: after achieving two industry (back l-r) Jorge Santos, Ricardo Pinto manufacturing standards. (front l-r) Louis Silva, Paddy Bulch While all Country Range Group Retail Consortium) Global Standard standard, Paddy Bulch, quality members are required to achieve high and the Higher Level Certification assurance manager at Cimandis, formal standards for warehousing and for the Wholesale and Distribution said: “Staff at all levels across Cimandis distribution, Cimandis also manufactures Standard from CMi. in Jersey and Guernsey have worked at its in-house bakery. The BRC Global standard for food extremely hard to achieve these After a string of intense audits manufacturers was developed by UK accolades and it is proof of the high investigating the whole process of supermarkets and is now a leading standards which we foster across food production, storage and delivery global product safety and quality the whole company.” across Jersey and Guernsey, Cimandis programme used in over 100 countries. has been awarded the BRC (British Having been awarded the BRC • When used in a marinade, honey will help tenderise the meat when cooking, whilst penetrating the surface and making it more succulent • Honey imparts a noticeable barbecue flavour to food when it caramelises during cooking • Honey is perfect for glazing, so simply cover the skin of chicken or duck before roasting to get a really tasty crispy coating • Honey is the perfect sweetener for all types of dessert. In baking, honey can be used to bind ingredients Honey is an extremely versatile together, whilst its hygroscopic product which is being used nature (i.e. it attracts water) makes it ideal for cakes, keeping them increasingly in foodservice. Honey, I moist for longer This fantastic ingredient has a variety of uses including: The Country Range selection of deliciously smooth flavoured blended • Honey adds flavour and body to blossom honey is available in sauces and salad dressings, counter love you! traditional glass jars, plastic bottles, acting the sharpness of vinegar or jugs and pails. lemon juice JANUARY/FEBRUARY 2010 Stir it up 05 Adverts:Layout 1 copy 27/10/09 09:23 Page 1 Frozen Battered Cod & Haddock Not just for Fridays Whether it’s cod or haddock inside the batter, most people will agree there’s nothing quite like fish and chips. Country Range only use succulent skinless and boned fish fillets in its Frozen Battered Cod and Haddock and offer the most popular sizes which will suit most caterers’ requirements. Our cod and haddock fillets are sourced from responsibly fished and internationally recognised sustainable fishing grounds. Deep fry from frozen in 4-8 minutes or oven bake at 220°C for 18-22 minutes. Sizes include: 24 x 110-140g (4-5oz) 24 x 140-170g (5-6oz) 18 x 170-200g (6-7oz) Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282684555 or visit our website www.countryrange.co.uk E G N News from Country Range A R Y R T N U O CRG enjoying C Baumann’s Blog continued by Mark Baumann growth Mark Baumann is Stir it up’s But it IS classed as vermin, so I don’t - unlike new columnist. feel bad about it at all. To be honest it doesn’t taste of an awful lot on its own. struggling He is the owner of the acclaimed It’s all in the sauce… Baumann’s Brasserie in Coggleshall, I was also asked several months ago competitors Essex, was elected as a Master to get involved in a project in Basildon Chef of Great Britain in 2003 to make people thinner. There’s a real obesity problem in Basildon and they and is a regular TV chef. (South West Essex NHS) wanted me to Each issue, he will be sharing work with nine restaurants and talk to anecdotes about life in his them about healthy food. There was a chaotic world of catering… fish and chip shop, pie and mash shop, a Turkish restaurant, all different types It’s been a bit of a crazy month! I spent of restaurants and we had to create a The Country Range Group the early part of this month with JC healthier option for their respective (Jean-Christophe Novelli) doing an menus.