June Stir It Up Magazine by Creed Foodservice

TH E CO U NTRY R A N G E G RO U P M AGA Z I N E F O R C ATE R E R S

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FOOD IS THE INGREDIENT THAT BINDS US TOGETHER

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THE COOKS

CALENDAR

. . . s r e t r a t s For “Continuous effort – not strength or intelligence – is the key to unlocking our potential.” Wise words from Winston Churchill, the man the nation looked to get us out of a most terrible crisis. Whilst we might be fighting a battle of a different kind, the increased feeling of community spirit and the ethos that ‘we are all in this together’ is very much reminiscent of the wartime era. For all the chaos, despair and uncertainty the coronavirus pandemic has inflicted upon the world, there have also been many positives. Never before (and probably never again in our lifetime) will we have the time to reflect on the way we live our lives and run our businesses; to press the reset button and re-build, perhaps in a completely different format. There’s a lot of talk in the media about adjusting to our ‘new normal’, and we’re all still coming to terms with that prospect. Foodservice has been hit hard, but this whole experience has demonstrated just how well the industry can adapt and come back fighting. Our front cover reflects this wartime sentiment of solidarity and follows on from the 75th anniversary of VE Day last month and the heroic efforts of 100-year-old Captain Tom Moore raising millions for the NHS. We hope this issue of Stir it up will provide you with strength, support and the advice you need to move forwards. On page 19 we have tips on looking after your mental health during the COVID-19 crisis, plus advice on how to combat separation anxiety for care home residents on page 15. Keep creating a stir!

Editor Janine Nelson

June 1/ World Milk Day 7/ National Fish & Chip Day

www.neoda.org.uk/national-fish-chip-day/

13/ World Gin Day

www.worldginday.com

15/ National Beer Day

www.beerdaybritain.co.uk

21/ Father’s Day 22 - 28/ National Picnic Week 26/ National Cream Tea Day

www.creamteasociety.co.uk/national-creamtea-day

July 1 - 31/ National Ice Cream Month 1 - 31/ Picnic Month 7/ World Chocolate Day 6 - 12/ Great British Pea Week www.peas.org

11/ National Mojito Day 22/ National Hot Dog Day

30/ Cheesecake Day

HER E AR E LO OF F TS OOD AND CELE D R BRAT INK ION TO IN DAYS SPIR E YO SOC UR IAL M EDIA POS TS.

t o P g n i t Mel 34

y 21 Categor ocus F NEWS

ADVICE

INSPIRATION

TRENDS

05 Readers’ Lives

Health & Welfare 15 Strengthening family bonds 17 Championing the nation’s care caterers

09 Eat the Season Courgettes

05 Plate Arrivals Slovenia

12-13 News From Country Range

19 Hospitality Looking after your mental health

31 On the Range Tiramisu

29 MCA A more values-led future

07 We’re Here For You A message from Coral Rose, managing director of the Country Range Group 11 Customer Profile Military precision 27 Education Top of the class 33 Food & Industry News 41 The Country Club 43 The Marketplace

25 Advice From the Experts Every interaction matters 28 The Green Gauge Focus on food waste

Editor Janine Nelson editor@stiritupmagazine.co.uk

Design & Print Eclipse Creative www.eclipsecreative.co.uk

Writer Joanna Marshall

Front Cover Eclipse Creative

Subscriptions Telephone: 0845 209 3777 stiritup@countryrange.co.uk

stiritupmagazine.co.uk

37 The Art of Plating Smoked eel macaroni, pickled chicory, artichoke and almond sauce

21-23 Category Focus Small is beautiful

48 Dickson’s Diary Covid-19: The aftermath

39 Five Ways to Use Chick peas

49 Raise the Bar Fat chance!

45-47 Leading Lights Marianne Lumb

51 Food for Thought Inspirational plates for June menus

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including EMAS, ISO14001 and FSC® certification.

34-35 Melting Pot Good health

OUR EDITORIAL PARTNERS...

PLATE ARRIVALS

Slovenia

Delivering on-trend dishes from around the globe

45 g n i d a Le ights L

Slovenia may be small in size, but it has lots to offer – from charming rustic culture to wonderful landscapes.

m o r F s w Ne e g n a R y Countr 12

Added to this, is the sophisticated cuisine of this European ‘hidden gem’, which due to the influence of neighbouring countries is highly diverse, and surprisingly regional.

BELOKRANJSKA POGAČA A savoury,

round flat cake that is coated with egg, cumin seeds and salt before baking.

BOGRAČ Complex stew involving a trio

of pork, beef and game, plus potatoes, sweet paprika and wine – prepared in a cauldron on an open fire!

KRANJSKA KLOBASA This Carniolan

sausage is no ordinary sausage, in fact it’s a protected Slovenian food. A smoked combination of 68% pork, 12% beef and up to 20% bacon.

e g n a R e On th

PREKMURSKA GIBANICA

An indulgent pastry made from layers of apple, walnut, cottage cheese and poppy seed fillings. Worth the extra calories.

POTICA The traditional dessert of Easter

and Christmas. Dough that’s spread with a sweet filling of walnut, honey and tarragon, then rolled flat to create a spiral and baked in a circular tin.

Readers' Lives 1. NAME David Mills 2. JOB TITLE Head chef 3. PLACE OF WORK Bonhomie House, residential care home near Southampton

PREŽGANKA A digestive remedy of

10. TOP CULINARY TIP Presentation, presentation, presentation. People eat with their eyes

5. HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 47 years

11. WHO IS YOUR INSPIRATION AND WHY? Jim Haines was the first chef I worked under. He previously cooked on the Queen Mary. He taught me everything I know, but not because he passed on his knowledge, I was just privileged to be able to watch him work

6. MOST INTERESTING FACT ABOUT YOU I spent many years as a volunteer, teaching autistic teenagers how to cook and to prepare meals

12. FAVOURITE COUNTRY RANGE PRODUCT AND WHY? The Country Range Easy Cook Long Grain Rice. It cooks really well, and the container it comes in is brilliant!

4. TYPICAL WORKING HOURS 55 hours

7. FAVOURITE CUISINE Classic English 8. SIGNATURE DISH Traditional Sunday roast with all the trimmings

Country Range Easy Cook Long Grain Rice, Pack size: 15kg

9. MUST-HAVE KITCHEN ‘GADGET’ Thermomix

soup made by roasting and browning flour, adding water and salt, then once it boils, scrambled egg is added.

ŠELINKA Another hearty stew or ‘hot

pot’ of celery, beans, rice, potato and occasionally meat. A spoonful of dry vinegar adds acidity and sours the stew.

SKUTNI ŠTRUKLJI A festive dessert

made from different kinds of dough and over 100 different sweet and savoury fillings, with cottage cheese being the favourite. There are boiled, baked, fried or steamed variations.

ZGORNJESAVINJSKI ŽELODEC Stuffed pig’s

stomach. A cold cut of cured meat made from chopped pork thighs, shoulders and bacon is stuffed into the stomach or bladder and left to dry for 5-6 months. Potica

Deliciously Plant-Based Our Garden Gourmet products were developed based on the belief that the more people who embrace plant-based food, the better the world will

Veg

be. With over half of us now classing ourselves as flexitarian*, the demand is growing for food that’s both good for you and good for the planet.

Vegan Fil

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THE POWER OF PLANT-BASED FOOD PRODUCTION*

ces 86% -86%

95% -95 %

LESS CO2 EMMISIONS

LESS LAND USE

95% 95%

93% -93%

ECOSYSTEMS QUALITY

LESS WATER CONSUMPTION

* Serving suggestion

Discover endless possibilities at: nestleprofessional.co.uk or call 0808 278 5379

Source: 3rd party report. Screening Life Cycle Assessment of range consumed in Europ and the United States. Crictically reviewed study. Sonia Petzold (NPTC Singen) and Namy Espinoza (Nestlé Research. July 2019. ® Reg. Trademark of Société des Produits Nestlé S.A.

COUNTRY RANGE GROUP

We’re here for you

Supporting independent caterers every step of the way - A message from Coral Rose, managing director of the Country Range Group.

Stir it up is created by the Country Range Group to give support to our customers through helpful advice, product news, recipe ideas and lots more. The Country Range Group is a collective of foodservice wholesalers covering the whole of the UK and Ireland, each a family-owned business which

– an unprecedented event like no other.

has been serving caterers in and around their local community for many generations. Originally coming together to improve their buying power and allow them to provide the best pricing, the Group went on to expand its offering to include an industryleading own brand, along with a range of marketing services, including Stir it up, which is widely regarded as the best customer magazine in foodservice.

In March 2020, the UK Government announced measures to mitigate the spread of coronavirus (COVID-19) within the UK including, in particular, social distancing and a ‘lockdown’. Whilst we understand the need to protect health and curb the disease, this has had an enormous economic effect. The hotels, restaurants, garden centres, coffee shops, leisure sites and pubs that we serve have all had to close their doors and stop trading. Schools, nurseries, colleges and universities all went into lockdown too, with schools opening only for the children of key workers. Meanwhile our customers within the health and welfare sectors are under increased pressure as they stay on the front line to care for the vulnerable.

The magazine reflects what is happening in the industry and we could not ignore current events. The coronavirus pandemic has had a catastrophic impact on the globe

It is an unprecedented time – but you are all doing a brilliant job. YOU are the inspiration for our front cover this month. We’re here for heroes… like you. The contents of this issue of Stir it up are focused on providing advice, inspiration and ideas to help you through this most difficult of times.

Country Range’s Stir it up magazine

Like our customers, our member wholesalers adapted quickly,

WHEN CATERING FOR PEOPLE YOU CARE ABOUT YOU NEED A BRAND YOU CAN TRUST. Our Country Range brand has been designed for use in a professional kitchen with over 800 products, covering ambient, chill, frozen and non-food, quality assured to deliver consistent results. You can find details of the full range on our website www.countryrange.co.uk along with complete nutritional and allergen information for every product. There is also an online recipe book of over 500 recipes encompassing different meal occasions and dietary requirements.

changing their offer to help support changing business models. We continue to provide an excellent service, providing whatever is required whether to care homes, hospices, hospitals or packing up food parcels to deliver into the community. We will support you now and when the hospitality market is allowed to re-open, we’ll be here to help with the re-start. As I write this, we have no idea when that will be and it may take a while to understand the long-term impact coronavirus will have on our industry. What I can say with absolute certainty is that the Country Range Group wholesalers remain committed to serving our customers and Stir it up magazine will continue to educate, inform and inspire you. If you’re looking for a regular source of menu inspiration, then follow us on social media. @countryrangeuk

IN SEASON:

Courget tes

EAT THE SEASON

By George McIvor, chairman of The Master Chefs of Great Britain

May I take a moment to wish everyone involved in the hospitality industry the very best as we live through one of the biggest challenges our industry has faced – I look forward to seeing you all out and about when the pandemic has passed. Stay strong, stay safe! The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas 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. For more information on the association and the competitions and training opportunities we provide contact masterchefs@msn.com or visit www.masterchefsgb.com.

OFFICIAL TASTING NOTES Species: Courgettes (or zucchini to the Italians) hail from the Americas as do all types of squash but probably came to England from Italy where they have been grown since the 19th century. Courgettes can be green, yellow or striped and make a colourful addition to any plate. Look for a beautiful shine on the vegetables when you buy them. They are also incredibly easy to grow and give a high yield and if you do forget about them for any reason – don’t worry they just become marrows! Health benefits: Courgettes are full of vitamins, antioxidants (with the skin being a key source), as well as being high in water and fibre so there are all-round health benefits. Usage: The female flower is a golden blossom on the end of each courgette as it begins to grow, whilst the male flower grows directly on the stem of the plant in the leaf axils. Both are used in the kitchen, think courgette flowers stuffed with ricotta and herbs.

KEEP A-BREAST OF THE SITUATION

This eye-catching stack of chargrilled courgettes and peppers add nutrients to this chicken breast, served with Cajun spiced potatoes, sweetcorn purée and Hickory smoke barbecue sauce.

FULL OF BEANS

For a healthy salad, mix tinned lentils, kidney beans, sweetcorn and cannellini beans with some finely chopped courgettes and spring onions. Finish with garlic, olive oil and balsamic dressing.

FISHY FLAN

Courgettes are a key ingredient of this Provençal vegetable tart which is topped with sea bass, West Coast langoustine and a roasted red pepper dressing.

FRITTER AWAY

Combine grated courgette with Parmesan cheese and flour, and fry in olive oil. You can also add chopped onion, herbs, egg or breadcrumbs. Great for dipping in crème fraiche or houmous.

SLIM PICKINGS

Low calorie options needn’t mean low on flavour as this green tagine with lemon couscous and courgettes demonstrates.

Recipes supplied by: 1. Willie Pike, 2. Di Weiss (from ‘Simply No Weigh’ by Di Weiss and is available from Austin Macauley Publishers), 3. David Hunt of Inspire Catering, 4. masterchef magazine, 5. Weightwatchers ‘Veggie & Vegan cookbook’. Visit www.stiritupmagazine.co.uk/recipes for full recipes.

WASTE NOT, WANT NOT Use up excess courgettes by slicing and pickling them in cider vinegar with some chopped shallots, salt, sugar, mustard powder, mustard seeds, celery seeds and some ground turmeric and dried chilli. Delicious with a burger or cold poached salmon.

Also In Season:

Artichoke

Broad Beans

Strawberries

Gooseberries 09

Sea Trout

Greengages

CUSTOMER PROFILE

Military precision main food groups, which are known to have nutritional benefits for people living with dementia. CLIFF GRANDSCRUTTON

An ex-military chef and paramedic has enlisted the skills he learned in the armed forces and deployed them in a care setting. After deciding to work on ‘Civvy Street’, Cliff Grand-Scrutton is now the director of Larchfield House, a dementia care specialist home with 74 beds in Maidenhead, Berkshire. The home prides itself on its ‘person-centred approach’ and its team of dedicated staff believes strongly that good nutrition and hydration are key elements to supporting and caring for residents. “We’re working on a research project with Salford University looking at the benefits of good nutrition and hydration on people living with dementia,” explains Cliff, who took the helm in March 2018. “Our menus always include six

Larchfield has four dining rooms, along with a private dining room where residents can enjoy special family occasions. There are also lots of organised activities to stimulate good appetite. “Some of our residents were dog walkers before they came here so we encourage them to have a bit of a walk and get some fresh air,” continues Cliff. “Residents love to think they’re going out for a treat, putting on their coats and walking up the road.

“However, the most important thing is to engage with the residents and their families to find out about their history and cultural backgrounds, as well as the types of foods they liked to eat. “It’s no great surprise that, with an average age of 85, they have an appetite for traditional fayre so we have two roast dinners a week on Wednesday and Sunday.”

SIX KEY FOODS FOR PEOPLE WITH DEMENTIA • FISH/FISH OIL • TURMERIC • BROCCOLI • NUTS • FRUIT • CARROTS

“Even things like opening the windows to let in fresh air makes the body work a little bit harder and makes you feel hungrier.”

Providing stimulation is another important ingredient in successful catering and themed events are a big success, as long as you choose the right event, says Cliff.

The catering team uses a variety of Country Range products in their dishes, and a particular favourite is the tinned fruit. Country Range Solid Pack Rhubarb is used to make delicious rhubarb smoothies fortified with double cream and powdered milk.

“A lot of care homes tend to always go back to World War II when planning themed events but 65 year olds, for example, were born after the war. My advice is, be considerate of your age range and pick a modern theme. Your residents might prefer an Indian curry house theme to eating corned beef. Be adventurous. A lot of residents these days are well travelled and had an affluent lifestyle.”

“The rhubarb is very fresh and less stringy than other varieties,” explains Cliff. “It’s highly stewed which is better for the dietetic guidelines, and not overly sweet which is important because we have a number of residents who are diabetic.” Larchfield follows the IDDSI guidelines for people on texture modified diets and runs a day behind the regular menu on purées because of resources. “It makes

Country Range Solid Pack Rhubarb Pack size: 2.84kg

Above (main) Interior dining area in Larchfield House Below left Exterior of Larchfield House

sense,” says Cliff. “We blast chill the food and then purée it for the following day. We cook for 75 people in total, 30% of which need puréed food. Time management is key and doing it this way means we have more time to present the food nicely.”

CARE TO SHARE?

A sharing selection of bread, olives and houmous

SHARING PLATTERS ARE A GREAT DINING CONCEPT WHICH WORK IN A WIDE VARIETY OF SETTINGS. The perfect centrepiece for any social occasion, they offer an element of fun for all the family, and can easily be tailored to suit specific dietary needs.

UNITED NATION

27% OF CONSUMERS SAY THEY HAVE SPENT MORE QUALITY TIME WITH THEIR FAMILY/FRIENDS AS A RESULT OF THE COVID-19 OUTBREAK, ACCORDING TO THE LATEST RESEARCH FROM MINTEL. AND IT’S THE YOUNGER GENERATION WHO ARE MOST LIKELY TO BE EMBRACING THIS, WITH ALMOST HALF (45%) OF 16-24-YEAR-OLDS IN AGREEMENT.

Finger foods are particularly well-suited to children, as well as older people who perhaps don’t have big appetites and prefer to ‘graze’ or may be living with dementia and find it easier to eat with their hands. With social distancing still very much a major concern, sharing boards and afternoon tea style meals present a great option for in-room and also al fresco dining.

For the perfect starting point, try Country Range Mini Pies, which are available in two delicious flavours. Add in a regional delicacy, sliced cooked meats and cheeses, and why not have a go at making your own Scotch eggs, using Country Range Medium Free Range Eggs and Panko Breadcrumbs? https://stiritupmagazine.co.uk/recipe/luxury-scotcheggs-with-pickled-walnuts/

Country Range offers a wide selection of products to help you create tempting sharing platters. Here are some delicious examples…

NATIONAL TREASURES

Add a selection of pickles and sauces to finish off your sharing board!

As the nation pulls together in the wake of the coronavirus crisis, people are turning to traditional comfort foods and nostalgic classics.

Traditional sharing platter

• • • • • • • •

It’s a trend that’s likely to continue beyond lockdown and nothing says classic country fayre than a traditional Ploughman’s lunch. This hearty treat for hungry diners is ideal for Father’s Day celebrations (June 21), and works equally well in care settings, offering older generations the opportunity to snack on an array of tasty treats which evoke memories of yesteryear.

’ an d itish s’ were r B t “ ‘ E a S e a s o n b e f o re t he e p ic s a ‘E t y hot to , and ar n d ic e a m v e r e e l a and ecome w.” p e b th nt no y to likel e relevapeople, 20 r d m o t h e f o o g M ay 2 0 – tc h i n uwa

M en

Country Range Mini Minced Beef & Ale Pies Country Range Mini Chicken, Bacon & Leek Pies Country Range Traditional Wiltshire Gammon Slices Country Range Mature Cheddar Cheese Country Range Silverskin Onions Country Range Cocktail Gherkins in Vinegar Country Range Sweet Pickle Country Range 12” Fully Baked Mediterranean Vegetable Quiche

UNDER THE SEA ‘Seacuterie’ and Nordic cuisine were both identified as important food trends in thefoodpeople’s 2019/20 Trends Predictions, with fish boards and platters being specifically highlighted. Seafood taps into the ongoing demand for healthy eating, offering a bounty of health-giving Omega-3 fish oils and vitamins.

people

A longoverdue cuppa

At a time when we are unable to travel to our usual holiday locations, seafood dishes also help us reminisce about days at the seaside, giving operators the opportunity to bring the coast to diners. Here are some of the Country Range products available to help you create your seafood sharing platters: • • • • • • •

NEWS FROM COUNTRY RANGE

“ Th e a p ocean’s peal of the rich off comes from an erings intentio to p n environ rotec t the m e n t an d re meat co nsumpti duce – thefo on.” od

Country Range Capers in Brine Country Range Gourmet Cod Fish Fingers Country Range Premium North Atlantic Prawns Country Range Tartare Sauce Country Range Seafood Sauce Country Range Real Mayonnaise Country Range King Prawns

With coffee shops and cafes the most likely hospitality venues to open post-lockdown, consumers will be looking forward to heading out for a welcome brew. Taking the lead from our Swedish friends, it’s time to indulge in ‘fika’ – a Scandinavian ‘state of mind’ which essentially means making time to meet up with friends and enjoy a hot drink and a little something to eat. Socialising over a cup of tea is important for our mental health – now more than ever – and offering accompanying sweet treats makes the whole experience even better! Country Range offers a comprehensive range of teabags, coffee, sugar sticks and milk portions to suit a variety of formats, and our Luxury Minipack Assorted Biscuits are the perfect accompaniment. The Country Range hot beverage selection is also a key area for the care sector, where keeping well hydrated is extremely important. Older people are particularly at risk of dehydration in the warmer summer months and need 1.6 litres of fluid every day.

• • • • • • •

Seafood sharing platter

The perfect cuppa demands the perfect sweet treat for a match made in heaven, and Country Range offers a wide variety of tempting options.

STARS AND STRIPES

BBQ corn on the cob

Country Range One Cup Teabags Country Range Premium Blend One Cup Teabags Country Range Premium Blend Envelope Teabags Country Range Roast & Ground Filter Coffee Country Range Freeze Dried Coffee Sachets Country Range Fairtrade Brown Sugar Sticks Country Range UHT Milk Portions

Fly the flag for the good ol’ US of A with an all-American BBQ platter.

Our premium Muffin range is available in several flavours, including Triple Chocolate, Raspberry and White Chocolate, Blueberry and Lemon and White Chocolate, and are frozen for convenience to help manage wastage.

Perfect for the summer months – and, of course, 4th of July celebrations – American-inspired barbecued cuisine is popular with young and old alike, making it an ideal option for sharing platters. Make life easy with Country Range BBQ Chicken Wings and Country Range Hot & Spicy Chicken Wings, and add in barbecue ribs and corn on the cob.

Country Range Handmade Cakes are available in a range of flavours from the classic Victoria sponge and gluten-free carrot cakes to delicious lemon buttercream, all are frozen and pre-portioned for ease of serving.

Include a bowl of homemade mac ‘n’ cheese for an additional tasty treat, made with Country Range Macaroni and Country Range Grated Mature Cheddar Cheese. Find the details for all of the sharing boards on the Country Range website at www.countryrange. co.uk/recipes

THE GREAT TASTE OF HELLMANN’S NOW IN GRAB & GO PORTION PACKS

FOOD TASTES BETTER WITH HELLMANN’S WE’RE ON THE SIDE OF FOOD

HEALTH & WELFARE

g n i n e h Strengt s d n o b family Keeping care home residents connected with family members during the COVID-19 crisis is essential to their wellbeing.

With visits from relatives prohibited during lockdown and social distancing in operation inside the home itself, carers need to be creative to ensure older people don’t feel lonely and isolated. Erika Burany, marketing manager, elderly channel, Unilever Food Solutions, explains: “Staying in touch with loved ones isn’t always easy for residents. With physical and verbal interactions limited in the current, unprecedented climate in which our nation finds itself, it’s tougher than ever for those living in care

settings to communicate with friends and family.”

along with an allimportant hydration element. The American Independence Day menu comprises of corn chowder, BBQ pulled pork and a sweet key lime pie.

The iconic food company has dug down into its archives and created an engaging set of postcards using historic adverts, to help care staff to encourage residents to reminisce about times gone by. The postcards can then be used to write notes on the reverse to family and friends, providing reassurance at a difficult time.

In addition, the website also includes information to support care home caterers during the pandemic. Alex Hall, executive head chef, Unilever Food Solutions, says: “During these uncertain times, elderly care home kitchens may need to bring in additional staff, either to cover sickness or employees who are having to self-isolate.

VIRTUAL CHATS Unilever has also produced a how-to guide for video calling. “Video-calling technology is the ideal way for residents to stay in touch with the ones they love and will benefit their mental wellbeing - but it can feel daunting too,” continues Erika. “That’s why we’ve put together a beginners guide to video calling, which will walk staff and residents through the steps to success - no matter what device they choose to use.”

We have created a number of supporting materials from agency checklists to convenience recipe guidelines to upskill and support chefs.” PUZZLING TIMES Keeping spirits high and minds active during times of isolation is crucial. Puzzles offer the perfect solution.

FOOD TO HELP LIFT SPIRITS Themed food events are a great way to engage with and entertain care home residents. REQUEST YOUR FREE PRINTED SET OF POSTCARDS VIA UNILEVER’S CUSTOMER CARE TEAM ON 0860 314151.

APPROXIMATELY 400,000 OLDER PEOPLE IN THE UK LIVE IN CARE HOMES AND A SIGNIFICANT PROPORTION OF THESE ARE LIVING WITH DEMENTIA, MULTIPLE HEALTH CONDITIONS, PHYSICAL DEPENDENCY AND MANY ARE IN THEIR LAST YEARS OF LIFE. CARE HOME RESIDENTS ARE PARTICULARLY VULNERABLE TO COVID-19 AS A CONSEQUENCE OF THEIR COMPLEX MEDICAL PROBLEMS AND ADVANCED FRAILTY.

To aid and support care home residents, Unilever has also created three downloadable |original puzzles in large print to |help keep minds busy and spirits high, along with crosswords, wordsearches and sudoku.

On the Stir it up website we have a dedicated section for advice, news, and recipes specifically for the Health & Welfare sector.

With this in mind, Unilever has created a series of free, downloadable recipe cards, taking your residents on a culinary journey around the world.

We have a selection of free support tools available to download including the tools detailed above which have been made available by our friends at Unilever Food Solutions. To access the free resources as well as hundreds of recipes and lots of other Stir it up features visit www.stiritupmagzine.co.uk

July’s adventure is to the USA with a three-course meal plan,

Care Caterer Of The Year

2020

COULD IT BE Step

Create a main dish which includes a Bisto product and a dessert dish which includes a Country Range dessert product. Total budget for the main and dessert should not exceed £2.25.2

O S C S O E P AT LIVE FINAL

D W

D E N ON

O O S G P N T MI Step

Complete an entry form and submit your recipes including pictures of both your main course and dessert by 31st July 2020 to Sarah.Robb@ premierfoods.co.uk.

NNING THE WI IVES R RECE CATERE

£1000ER VOUCH

8th September 2020, Premier Foods Head Office

Step

Completed entry forms will need to be sent via email to: Sarah.Robb@Premierfoods.co.uk or by post to: Sarah Robb, Premier Foods, Premier House, Griffiths Way St Albans, Herts AL1 2RE

EIR FOR TH ME O H E CAR

Closing date for all entries is: 5pm

on 31st July 2020 The four finalists will be notified by: 7th August 2020 1

Winning Chef wins £1000 vouchers for their care home

Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions

Terms and conditions: Open to professional caterers aged 18+ who are residents in UK and are employed or work as a caterer for a care home in GB. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 31 July 2020 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice products (see T&Cs for list of qualifying products) and the dessert must include one qualifying Country Range foodservice product (see T&Cs for list of qualifying products). Ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking & preparation method and list of equipment used. Please seek employers’ permission. 4 finalists will be selected by a panel of judges. Finalists will cook in a live final on Tuesday 8 September 2020 where one winner will be selected by a panel of judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www.premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE.

www.premierfoodservice.co.uk

@PremierFoods_FS

@PremierFoodsFoodservice

HEALTH & WELFARE

Championing the nationâ&#x20AC;&#x2122;s care caterers

During these challenging times with Covid19 the spotlight has regularly been on the care sector. However, care caterers have continued to work in extremely difficult circumstances creating delicious and nutritious meals that all customers will enjoy. Premier Foods has always supported the care industry who provide such a valuable service to residents and staff.

Due to current demands on care chefsâ&#x20AC;&#x2122; time and the need for social distancing, the organisers of this competition feel it is the wrong time to ask chefs to submit entries and compete in the cook-off. However rather than cancel the event, it is simply being postponed and the competition will now run at a later date. This will hopefully be a time when we can really celebrate the hard work and resilience that has been shown by chefs working in care homes throughout 2020.

The Bisto Care Caterer of the Year competition is designed to recognise the huge talent that exists in the world of care catering. Premier Foodservice teamed up with Country Range to shine the spotlight on the high standard of cooking seen day in day out in care homes.

For more details make sure you are following Premier Foods on Twitter and Instagram via @PremierFoods_FS or on Facebook at www.facebook.com/ premierfoodsfoodservice To be notified when entries are open please email sarah.robb@premierfoods.co.uk

THE BISTO CARE CATERER OF THE YEAR COMPETITION IS DESIGNED TO RECOGNISE THE HUGE TALENT THAT EXISTS IN THE WORLD OF CARE CATERING.

Right Kevin Price, care home chef at Oulton Abbey Care Home who was Bisto Care Caterer of the Year 2019 winner Below (left to right) Louise Wagstaffe, Premier Foods Culinary Advisor, Ross Brown, Premier Foods Foodservice Channel Controller, Kevin Price, Winner and Emma Holden, Country Range Group Marketing Controller

Successful hospitality businesses are built on happy, productive teams. • 1 in 4 people in the UK experience mental health problems each year1 • Four out of five hospitality professionals say their stress levels have increased in the past three years • Over half don’t make employers aware2 Hospitality is the UK’s 4th largest employer, together we have an opportunity to make a real difference to the wellbeing of our employees and colleagues. Let’s create change and start more conversations around mental health together. A brew, a biscuit and a chat is a great place to start. 1 2

Mind, 2017 Hospitality Action, 2018

www.happinesswitheverybite.com

HOSPITALITY

r e t f a g n i k o o L h t l a e h l a t n e m r u yo By Mark Lewis, CEO of Hospitality Action

Since the COVID-19 emergency started, life as we know it has changed beyond all recognition. For many people who have invested years in their careers to suddenly lose the job which defined them and the livelihood they relied on can feel like grief. That combined with the guilt of having to let staff go, and the sudden isolation of lockdown can be a toxic mix potentially triggering mental health problems. Hospitality Action is working tirelessly not only to provide financial assistance to those facing destitution, but also by increasing our focus on providing mental health resources. Here are some tips to help you cope with COVID related anxiety. Try to see the big picture. It can be very easy to look at the number of

deaths related to COVID-19 and be terrified. To counter this, look at the number of recovered cases, look at the number of cases compared to population levels. Shifting your focus in this way will help to prevent you from catastrophising and allow to you see the wider picture.

flow comfortably deep into your belly, try to breath in through your nose and out through your mouth. Breathe in gently and regularly. Try counting from 1 to 5. Without pausing or holding your breath, let it gently flow out, again counting from 1 to 5. Try to do this for 3 to 5 minutes.

Stay informed – to a degree. It is important that we feel informed about situations such as COVID-19. However, it is even more important that we do not feel overwhelmed by the constant onslaught of news reporting and discussion about the virus. It is also paramount that we follow reliable news sources to limit our exposure to incorrect information that may cause unnecessary worry. Consider limiting the time spent checking news updates.

Be open. If you are suffering with anxiety talk to somebody. This could be a friend, a family member, partner, a colleague or a counsellor. Whichever one you are comfortable with, it is important that you are able to express your feelings. Anxiety can be made worse by not being shared; as you bottle up those feelings they will increase. In talking about this anxiety, you will likely find others sharing the same concerns, which can be a great comfort in times of difficulty. They can also help you work through your worries and let go of the anxiety.

Breathe. Many breathing techniques can help reduce anxiety levels. It is best to implement these as part of your daily routine but they can be used during an in-the-moment anxiety attack. Get comfortable; you can do this standing, sitting in a supportive chair or lying down. Loosen any restrictive clothing. Let your breath

Remember this is not permanent. Although it may seem so now, this pandemic is not going to last for ever. Historically, we have faced pandemics and they have passed. Life will return to normal, although this ‘normal’ may look different. Try to remember that each day that passes is a day closer to this being over. Reading positive news on the virus can help with this. Look at the recent rates of recovery, or progress on treatment and testing. These things can help remind us that this is not permanent.

“Life will return to normal, although this ‘normal’ may look different. Try to remember that each day that passes is a day closer to this being over.” 19

ABOUT HOSPITALITY ACTION Hospitality Action is a registered charity, which was established in 1837, and offers vital assistance to all who work, or have worked within hospitality in the UK. They offer a range of support services to help hospitality people back on their feet again after a setback - from physical illness or mental health issues to financial difficulty, family problems to addiction. They also run a bespoke Employee Assistance Programme for employers. In 2018 Hospitality Action spent £902,305 supporting 4,330 people in need.

Try the APPLE technique; Acknowledge, Pause, Pull Back, Let Go, Explore. Notice the anxiety when it comes, allow time to recognise how you are feeling and take a deep breath, step away from your anxiety, realise it is just worry talking, let these feelings pass, and be in your present moment, explore your current surroundings to reground yourself and let the anxiety pass. You can call Hospitality Action 24/7 on 0808 802 2111 or visit www.hospitalityaction.org.uk for more help and information.

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CATEGORY FOCUS

edi terr gra anea zing n tabl e

The global health crisis has forced change in all of our lives at an unprecedented rate but amongst all of the sadness and despair, there is optimism and a collective resolve that we will all get through this together. As thefoodpeople point out in their updated Trend Book 2020/21, “the food industry is full of creative minds who are inventive, innovative and resilient”, and this unique period could bring about significant positive change and innovation as a response to our ‘new normal’. Small plates and sharing platters were a trend born out of the last global crisis - the financial one of 2008. Restaurants then had to diversify to survive and sharing plates were a way of allowing consumers to keep going out with a slide-able budget.

Small is beautiful LOCAL AND PROUD

The lockdown has made us all appreciate what’s on our doorsteps and show support for our neighbours and local businesses.

A survey carried out by CGA reveals 43% of the population already have or are planning to support local pubs, bars, restaurants or cafes as a result of Covid-19. The uncertainty of travel restrictions will also undoubtedly see a dramatic rise in staycations this year, as people choose to holiday on British soil. Caterers can embrace this patriotism by offering sharing platters and small plates championing local produce and delicacies.

GOURMET GRAZING

With quality and provenance being a key factor, artisan producers are coming to the fore to complement ‘grazing’ options.

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‘Grazing tables’ - laden with artisan breads, dips, raw vegetables, fresh fruit, nuts, olives, cheeses and cold meats - are a popular choice for wedding breakfasts and party food, but the quality of the produce is key. “Don’t be tempted to compromise on quality. Quality bread is essential. Good artisan bread turns a simple supper into a feast,” says Steve Shingleton, sales director at Speciality Breads. “Over the last two years we have seen massive growth in the demand for breads to serve with sharing platters and small dishes such as pinchos, tapas and meze.”

Polarbrod’s Arctic Soft Thinbread sushi rolls CONTRASTING IDEAS

Contrasts are among the greatest pleasures of small plates and grazing boards. It’s all about the hot and cold, spicy and creamy, crispy and smooth, not to mention the colours and textures that now make up a great spread. “Look to sauces, dressing and chutneys for bringing variety to the table,” advises Sarah Lesser-Moor, brand manager for Lion Sauces. “Pair strong cheeses with a sweet and spicy Lion Fig & Date Chutney, or salty and savoury halloumi with chunky chilli jam. Serve hot Piri Piri chicken wings with a cool and creamy buttermilk Ranch dressing, or spicy vegan goujons with a pot of Lion’s new Vegan Garlic Mayo.”

GO GLOBAL

The small plates trend is probably most closely associated with Spanish tapas style dining and Greek meze but, as with most things in the foodie world, the trend has evolved and been absorbed into other global cuisines. Mexican – Try mini tacos, empanadas and quesadillas, pulled pork taquitos, huevos diablos (devil eggs) and fried japaleños

THE MAIN EVENT

Pre-prepared frozen products can be an absolute game-changer when you’re hosting a big event. “Catering for conferences, weddings and other events can often be a big occasion, with all the challenges that brings, so it’s the perfect time to use pre-prepared frozen products – at least for part of the menu,” explains Gordon Lauder, MD of frozen food distributor Central Foods. “It can be especially convenient to stock frozen items that are suitable for those with specific dietary requirements. “These are not only perfect for large events, they’re also ideal to have in stock to serve on other occasions too. Think afternoon tea in a care home or happy hour in a university bar, for example.”

Indian – Thalis offer diners the opportunity to try a selection of small dishes of food, and generally include a selection of curries, flatbread, rice, salad and appetisers. Other popular dishes include roti wraps, pani puri and kofta rolls

WHAT’S TRENDING?

Japanese – sashimi, takoyaki (octopus balls), yakitori (mini meat kebabs) and gyozas (savoury dumplings)

Menuserve’s Indian savoury snack selection – onion bhajis, vegetable pakoras and vegetable samosas - are vegan friendly and gluten free and work well as savoury snacks at a buffet or conference, or as a starter for a sit-down dining occasion.

Themed food nights are a great way for care residents to enjoy different cuisines from their travels too.

Afternoon tea treats - mini doughnuts and chocolate & cream cakes

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USE ON-TREND SWEDISH FLATBREADS, SUCH AS POLARBRÖD’S ARCTIC SOFT THINBREAD, TO MAKE SUSHISTYLE MINI ROLLS, WHICH CAN BE SERVED IN A PRACTICAL TAKEAWAY BOX OR AS PART OF A BUFFET ON LARGE PLATES. FOR THE FULL RECIPE FOR THIS AVOCADO, TOFU AND DILL MINI ROLL, VISIT WWW. STIRITUPMAGAZINE.CO.UK/RECIPES

Cauliflower is currently a foodie favourite (try KaterVeg! Moroccan-style Cauliflower Bites) and Middle Eastern and Persian flavours are also on trend.

CATEGORY FOCUS

Care-ful snacking It’s important to offer a range of snacks and finger foods for care home residents throughout the day to help boost nutritional intake.

For a ‘light, healthier’ buffet option, Menuserve Mediterranean buffet skewers are available in two flavour combinations – green olive and mozzarella balls, and dried herbed tomato and mozzarella balls – all coated with a green pesto dressing.

Elderly people tend to be less mobile and therefore have less of an appetite. Eating little and often, with foods which have been fortified, significantly helps reach their recommended calorie intake.

With current interest growing in Japanese foods following last year’s Rugby World Cup and this year’s now postponed Toyko Olympics, Golden Valley Foods Mini Cooked Chicken Satay Selection in three flavour varieties - yakatori, satay and Oriental satay – are a great option.

Robin Dudley, business development chef at Essential Cuisine, recommends:

MEAT-FREE MORSELS

“Finger foods are particularly important for people with dementia who may have difficulty with dexterity and prefer to pick at foods throughout the day. “Aim for two snacks per day in-between meal times and make snack times more than just a cup of tea and a biscuit. By combining a high calorie snack with a milky drink you could add 400 calories!” Nourishing snack ideas: - A slice of cake with buttercream - A buttered slice of malt loaf - A snack sized chocolate bar - 1 small sausage roll - A scoop of ice cream - A slice of bread with jam and butter - A thick and creamy yogurt - 1 small pork pie - 1 ring doughnut - A packet of crisps

Dysphagia tomato truffles

Don’t forget to cater for meat-avoiders and reducers when planning your buffets and small plates. Tipiak has just launched the Vegan Cocktail Selection – a unique finger food assortment that includes lemon and ginger mousseline mini tarts, sun-dried cherry tomato and olive tapenade on curry polenta cubes, guacamole and almond on walnut crackers, and falafel bites topped with sesame seeds.

PLAY-TIME

Research from De Montfort University has found that children who play with their food are more likely to eat their fruit and veg. Craig Smith, FIH, MRIPH, the Hospital Caterers Association’s national chair, comments: “We all eat with our eyes and children are no different. This is often why when it comes to eating vegetables, offering an attractive buffet style display of cut up cucumbers, carrots, peppers, etc. can help children eat their recommended daily amount. “As touch and feel are just as important as taste when it comes to encouraging children to eat more healthily, it just goes to show that buffet snacking doesn’t have to mean unhealthy.”

CASUAL CAMPUSES

Small plates are fast becoming a mainstay on university campuses, as international cuisines continue to influence students’ menu choices. As university caterers look ahead to the new academic year following the enforced Covid-19 lockdown, now is a good time to review menus for the new intake of students. “We are seeing casual dining increasingly becoming the norm across university campuses,” says Matthew White, chair of the University Caterers Organisation.“

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Snack ideas for a modified diet: - Milk jelly - Pureed rice pudding - Modified creamy pasta - Panna cotta - Salmon or vegetable mousses - Pureed fruit with custard or cream - A baked egg custard without the pastry - Trifle without the fruit pieces

“Greek meze, Spanish tapas and Cantonese dim sum have changed the way we eat together forever. Small plates are shared dishes that provide diners with a fantastic choice including a variety of flavours and are often visually appealing - perfect for Instagram.

“Universities that can adapt to new trends quickly will reap the rewards as diners are always looking for new and exciting experiences. This is a great opportunity for inhouse caterers to get inventive and really push the boundaries to create their own dishes that are perfect for sharing.”

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ADVICE FROM THE EXPERTS

Every interaction matters HILARY WOODHEAD

A charity dedicated to enriching the lives of people with care and support needs is offering free access to its activity resources during the coronavirus crisis. NAPA (National Activity Providers Association) is a membership organisation which promotes and supports wellbeing in the care sector - something which is needed now more than ever. Hilary Woodhead, executive director for the charity, explains: “Here at NAPA, we believe that every interaction matters. Everybody has the right and need for meaningful conversation and connection. Obviously care homes are having to prioritise care and support at this time, but care can still be engaging if staff can connect one-to-one. It will make a huge difference to residents’ wellbeing.” The speed and severity of the Covid-19 spread has impacted

massively both carers and care residents, leaving many struggling to cope.

“We offer a range of activities for all staff who might be running out of ideas,” adds Hilary. “Generally there is a lot of emphasis on small group work in care homes but social distancing means that may be compromised, so care and activity staff are having to think on their feet and adapt group activities to create one-to-one opportunities for meaningful engagement.”

“We were all in the dark about how serious the coronavirus crisis would get and, when care groups initially made the decision to close their doors, it felt very shocking, although it ultimately turned out to be the absolute right decision,” says Hilary. “As a consequence, care home residents, especially those living with dementia, may feel disconnected from their loved ones. This is difficult for them and their families, especially those with relatives nearing end of life.

Hilary highlights the importance of music for wellbeing, and reminiscence for people with short-term memory difficulties. “Activities which trigger long-term

memory can help people to feel safe and valued,” she continues. “The people we support might feel distressed at this time but care teams can help by listening and providing a shape to how the person spends their day, so that it is interesting and meaningful.” To access NAPA’s free webbased activity resources visit: http://napa-activities.co.uk/ membership/free-resources

To find out more about becoming a NAPA member email: membership@napa-activities.co.uk

OTHER ONLINE RESOURCES AVAILABLE INCLUDE:

“There might not be as many group activities at the moment because of social distancing but all of the staff have a part of play in making a difference - making the most of the moments.”

• The Museum of Brands - home to a nostalgic collection of more than 13,000 historic household objects www.museumofbrands.com • BBC Reminiscence archive - access to a selection of content from the BBC Archives, designed to support reminiscence therapy https://remarc.bbcrewind.co.uk/#

NAPA has a wide range of online resources to help and inspire care teams to provide activities that engage and stimulate, and the charity is currently offering them free of charge.

• Music for Dementia – a campaign to make music available for everyone living with dementia in the UK. Offers a musical guide for people with dementia and their carers during Covid-19 www.musicfordementia2020.com

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EDUCATION

Top of the class A talented school cook from Liverpool has scooped the education sector’s top prize. Holly Charnock has won the national title of LACA School Chef of the Year 2020, beating off tough competition from caterers from across the UK. She was voted Britain’s No 1 school chef by a panel of judges at the national final, which took place at Stratford upon Avon College, Warwickshire. The competition is the flagship event for school chefs to showcase their professional skills. It has been organised annually for over two decades by LACA - The School Food People and is sponsored

HOLLY’S WINNING DISHES WERE: MAIN: Braised beef tortellini on a bed of soya bean and spinach, a tomato and basil sauce, balsamic reduction and a parmesan crisp

by McDougalls owned by Premier Foods. Holly is employed by Sefton Catering Services and is the chef in charge at Woodlands Primary School in Formby, Liverpool.

DESSERT: Chocolate and beetroot brownie served with banana ice cream, crumble and a raspberry and vanilla coulis

She said: “I am so proud to have won the national title. With the standard and skill level amongst this year’s finalists being so high, I felt it was an achievement in itself just getting through to the national final, let alone being able to compete with such a talented group of people. All of this just goes to prove what a good job school chef’s do, day in, day out, up and down the country in providing tasty, nutritious meals for millions of children.”

Dinner” – chicken breast with chicken crackling, stuffing, mash, vegetables, beetroot and horseradish sauce and gravy and “All The Fun Of The Fayre” a cinnamon doughball with stewed and fresh apples, toffee sauce and honeycomb crumb.

In second place was Raheem Morgan, who works at Coopers Lane Primary School, South East London.

In addition to the kudos of winning the national title, the 2020 champion received a £1000 cash prize and the LACA 2020 School Chef of the Year trophy. Holly also won a work experience trip and an invitation to a calendar of high profile catering industry engagements.

His dishes were Mexican spiced chicken with tomato rice and flatbread with roasted cauliflower and pickled slaw and winter spiced crumble – a berry and apple crumble slice with vanilla sauce.

LACA national chair, Stephen Forster, said: “My congratulations go to Holly Charnock. Her success in taking the national title is a major achievement given the extraordinary culinary creativity and skills shown by all of this year’s competitors. LACA School Chef of the Year is a snapshot of the passion and professionalism of today’s school

Third place went to Cheryl Humphries, from High Weald Academy in Kent, for her dishes of “Grandma’s Chicken

Above (main) Holly’s winning dishes Above (inset) Holly Charnock LACA School Chef of the year 2020 winner Left (insets) Raheem Morgan LACA School Chef of the year 2020 second place Cheryl Humphries LACA School Chef of the year 2020 third place

chefs. Working at the frontline of school catering, they all have first-hand experience of the challenges of feeding both children and young people. The competition also shows the commitment that is put into producing both high quality, nutritious food every day and with the imaginative ingredients, flavours and themes used for their dishes, school meals that have maximum appeal for discerning children and young people”. For more information, visit www.laca.co.uk

THE GREEN GAUGE

n o s u Foc food waste The post-coronavirus era will require caterers to be more careful than ever of their budgets and they navigate their way through a difficult financial climate.

With many catering businesses fearing for their survival, one way they can secure their future is with better stock management and minimal waste, as well as offering cost-effective nourishment to cash-strapped consumers. HERE ARE SOME GREAT TIPS FROM LOVEFOODHATEWASTE.COM BE A SMOOTHIE Make smooth mash with skins. Cut whole, clean potatoes into small cubes and boil for 15 minutes – mash them up with some butter and milk, and you will never notice

THE COST OF FOOD BEING WASTED IN THE UK FROM THE UK HOSPITALITY AND FOODSERVICE SECTOR IS ESTIMATED AT

the skins but will get all the nutritional benefits.

GO BACK TO YOUR ROOTS Why peel beetroots when we really don’t need to? The skins are great when roasted in oil, either whole or chopped into wedges. The leaves are also a delicious raw or cooked – just like chard or spinach. CAULIFLOWER LEAVES Eat more of your greens by giving these outer leaves a thorough wash, then popping them in a bowl with oil and spices. Lay them in a single layer on a baking sheet and roast in the oven until crisp. CARROT LEAVES Carrot top greens are not only edible, but tasty and loaded with nutrients. Whizz them

up into a quick carrot top pesto with olive oil, garlic and parmesan and drizzle over your roasted carrots. BANANA SKINS Banana skins can be used to make chutney and vegan ‘pulled pork’. CABBAGE HEARTS With many health benefits, cabbage hearts have lots of uses – not just the leaves. Simply shred them into salads, soups or stews. HERB STALKS It’s not just the stalks of parsley, coriander, basil and mint into dips and sauces, blitz them into pesto or sprinkle onto savoury dishes.

£3.2 billion PER YEAR (WRAP)

SPROUT TOPS It’s not just the Brussels sprouts that you can eat when you get a whole sprout ‘tree’, you can eat the round leaves at the top too. Try them in stir fries, soups and stews. LEEKS AND SPRING ONION GREENS The green ends of leeks and spring onions are full of nutrients and packed with flavour. Use them in the same way as you would the rest of stalk. For more tips and advice, visit www.lovefoodhatewaste.com

MCA

A MORE

values-led future

By Jill Livesey, managing director at MCA & HIM Shopper Research and Insights

We anticipate three value-based derivatives becoming increasingly influential by the time we begin to restore a new normality: value for money, heightened values and value for time. The re-opening of pubs and restaurants is likely to be in the final phase of the measured return to a societal and economic recovery and it is also highly likely that there will be a phasing to the recovery of consumer demand. Behaviours will be different in the short-medium term compared

with longer-lasting legacies when economic constraints will be less burdensome. VALUE FOR MONEY TO THE FORE IN SHORT-MEDIUM TERM While the full depth and duration of a recession cannot be predicted with any certainty, we can’t dispute that there will be a substantial impact on consumer confidence. Concerns around rising unemployment, job security and incomes will inevitably put greater pressure on household budgets. We can therefore expect more operators in discretionary spend sectors to be talking more about price and promotions in more

ways. This will inevitably favour those channels and operators with stronger established value for money credentials but should involve better communication for all. The other key, and related, consumer trend that will have significant short-term impact is greater risk aversion. This will mean putting greater importance on customer reassurance. Consumers (particularly older generations) will need to be confident that it is safe to eat and drink out again. Social distancing measures, enhanced hygiene, brand trust – and time – will all play a part in this.

LONGER-TERM LEGACIES One of the positive lasting legacies from the coronavirus outbreak is going to be elevated regard for front-line key workers. We expect that this will catalyse a greater values-led future. Higher profile corporate social responsibility agendas will become more commonplace and more influential in strengthening local communities. In turn, they will help determine longer-term winners. An altered and far less fragmented, out of home landscape beckons, but it will also be one that delivers more value than ever before.

“Consumers (particularly older generations) will need to be confident that it is safe to eat and drink out again”

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When you think of Italian desserts, tiramisu is invariably the first that comes to mind.

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Matteo D’Angelo, head chef at Bowden Court Hostel in Notting Hill, has adapted the traditional recipe to make it a realistic option for caterers who have to be mindful of cost – and virtually all of the ingredients used are Country Range products. “The Country Range Sponge & Pudding Mix has easy-to-follow instructions and it’s such a versatile product, providing the perfect base on which to add different flavours,” says Matteo, who is from Sardinia. “I use the Country Range UHT Dairy Whipping Cream in place of mascarpone, which is very expensive, and whip it up with lemon juice and vanilla essence to make a Chantilly-style cream.” Matteo’s tiramisu features on the menu at Bowden Court, a hostel offering affordable housing for students, interns and young professionals working in the capital, every Wednesday night and it was the first dessert he introduced to the menu.

MATTEO D’ANGELO

SERVES 120

COOKING TIME 1 HR 15 MINS

INGREDIENTS

METHOD

• 6kg Country Range Sponge & Pudding Mix

1. Make up the sponge and pudding mix and pour into a large flat tray so that it is one inch deep. Bake in the oven (180°C) very flat for 50 minutes.

• 6ltr Country Range UHT Dairy Whipping Cream • 750g Country Range Instant Coffee Granules • 200g granulated sugar • 10ml lemon juice • 50ml vanilla essence • Country Range Cocoa Powder for dusting

2. Add the lemon juice and vanilla essence to the whipping cream and whip it up until it is stiff and forms peaks. 3. Make up the hot coffee in a jug and add the sugar. Pour it over the sponge until it is completely soaked. 4. Smooth the cream over the layer of coffee-soaked sponge. 5. Add another layer of sponge then a second layer of cream.

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news

FOOD & INDUSTRY NEWS

FOOD & INDUSTRY RESEARCH

INNOVATION

New research by Wi5 shows that 61% of UK adults will avoid using touch-screen kiosks to order food and drink in hospitality venues once the lockdown measures are lifted.

Curbside collection made easy

59% would now be more likely “to use my own mobile to order and pay from a table” than before the crisis took hold Over half said they were likely to return to fast food (59%) and casual dining restaurants (51%), pubs and bars (51%) and cafés (58%) within weeks of venues reopening.

Preoday has launched Curbside Collection, a new feature for its online and mobile ordering platform. The solution allows customers that have purchased food for takeaway to remain in their car, while operators easily locate them for on-location delivery. The updated functionality comes at a vital moment within the UK’s battle against COVID-19. As restrictions on shop and restaurant openings continue, Curbside Collection gives customers the confidence to order food for takeaway while maintaining appropriate social distancing. Looking to the future, the feature will prove particularly useful for customers unable to easily leave their cars to venture in-store for food collection. Visit www.preoday.com for more details.

INNOVATION

StampAid helps independent coffee shops Loyalty app creator, Stampapp, has launched StampAid, a free app designed to help independent coffee shops and coffee retailers survive the drop in trade as a result of the Covid19 outbreak.

How do chefs use social media in the workplace? Whilst creating engaging content for social media can be time-consuming, it’s vital you get it right if you are using it to drive sales or develop your hospitality business. To help everyone working in hospitality to get the most from social media, the team at Premier Foods has completed research on how both chefs and consumers use the different networks. Here’s some of the insights from the study with chefs. The main reason chefs use social media at work is to get inspiration, followed by promoting the place they work and to get

New recipe

or menu ideas

The most important channel used by chefs for work is

Facebook followed by

Instagram

NEW PARTNERSHIP

TECHNOLOGY

al Getinsgpistoacliity IN ho

CUSTOMERS WILL REJECT ORDERING KIOSKS POST-LOCKDOWN

Touch-screen kiosks have become hugely popular in fast-food outlets such as McDonald’s and Burger King in recent years, but fears over sharing the screens with other customers is now likely to hugely impact their usage.

l a i c o S f Che

Open Table the world’s leading provider of online restaurant reservations, has announced partnerships with Deliveroo and UberEats to offer delivery options at hundreds of restaurants across the world. The partnership enables diners to select and order a restaurant quality meal in just a few simple taps and have it delivered direct to their door. When searching for a restaurant or visiting a restaurant profile page on OpenTable’s app or website, diners now see a ‘Get a delivery’ button alongside the usual table reservation option. Diners who choose delivery are then directed to either the Deliveroo or UberEats site to complete their transaction.

The biggest frustrations with social media in a pub or restaurant environment are

bad reviews followed by the marketing departments not involving the kitchen.

of chefs have bought from a supplier that they found on social media. You can get more insight like this by following @PremierFoods_FS on Twitter and Instagram and like www.facebook.com/ premierfoodsfoodservice. You can also follow #PremierSocialChef for the latest updates on this research.

Through the app, customers looking to support their local can bulk buy coffees or other products at a discounted rate (e.g. 10 coffees for £25), to redeem once shops re-open and regulars return by scanning a code from the app. For more information, visit https://stampapp.me/stampaid/

www.premierfoodservice.co.uk @PremierFoods_FS

@PremierFoodsFoodservice

Nourishing recipe ideas to support the healthy eating trend Healthy eating remains the biggest trend of the culinary era – and is even more prevalent in the current coronavirus crisis. Research by CGA in the second week of lockdown concluded that health and fitness moved up the nation’s priority list in the wake of Covid-19, with 67% agreeing that they were taking precautions to protect their long-term health, such as changing what they eat and drink and how frequently they exercise. In the same survey, 78% said eating out was the activity they missed the most (second only to visiting relatives) - so there’s a clear appetite for healthy eating out of home post-lockdown. Here, several chefs and industry experts across a variety of sectors of foodservice share their health-giving tips and recipe suggestions…

FULL L THE FOR BOW E POK TOFU IPE VISIT REC . WWW AZINE. MAG ES P U IT CIP STIR K/RE CO.U

Tofu Po k Bowl e 34

MELTING POT MICHELE HARMER head chef, Sambrook House Residential Care Home, Telford We serve homemade soup as a starter every day, always made from fresh ingredients and therefore packed with flavour and nutrients. We don’t do boring flavours - we do things like courgette, cheddar and potato; butternut squash and Philadelphia, and the all-time favourite is butternut squash and sweet potato. Everyone loves it because it’s so smooth and silky. I always use vegetable stock so that it’s suitable for vegetarians and I add a swirl of cream or soya cream to fortify it and make it nice and creamy. Omelettes are another easy-to-eat, healthy dish for care home residents, and can be made to suit everyone’s taste using ingredients like ham, bacon, mushrooms, tomatoes, spinach and salmon.

ANDREIA HARWOOD head of marketing, Wasabi, one of the restaurant chains feeding NHS workers during the coronavirus crisis We thought hard about how we could help frontline staff get through the next few weeks as well as making sure that they were looked after nutritionally because it’s incredibly important at the moment that everyone isn’t going hungry. The Home Bento meals are perfect because they’re high in energy-giving carbs to fill you up, and the chicken or veggies also provide protein and essential minerals for busy people. The chicken Thai green curry has steamed green beans, red pepper and bamboo shoots for a hit of vitamins and minerals plus carbs in the form of cooked long grain rice and, of course, char-grilled chicken thigh for protein.

SARAH LESSERMOOR brand manager for Lion sauces at AAK Foodservice Salads get a bad rap. All it takes is the right dressing to turn worthy, wholesome ingredients into something really moreish and tasty. Our sauces and new vegan dressings are perfect for adding flavour to salads while keeping them free from egg, dairy or fish. Try a falafel salad with Middle Eastern hot sauce and a pot of vegan garlic mayo on the side; create a crunchy slaw with vegan French dressing for a beetroot, spinach and walnut bowl; or bring a bit of fruity spice to mixed beans with Lion’s new Mango & Lime Piri Piri Sauce.

CRAIG SMITH national chair of the Hospital Caterers Association We believe food is the best form of medicine, but it is important to understand that healthy eating in a hospital doesn’t necessarily mean a diet low in calories. Many dietitians and catering staff use the term eating for health instead to refer to a therapeutic diet tailored to the individual. For example, patients with an eating disorder or those undergoing chemotherapy need additional calories within a smaller portion size. Equally healthy food for some might be fresh fruit and salads, but for the frail and underweight, it may well be a high calorie, nutritionally dense snack. Ultimately, we would always recommend the Eatwell plate is followed, which promotes a healthy balanced diet of carbohydrates, protein, fibre, fruit and vegetables.

PRESTON WALKER director of Oak House Kitchen and chair of the NACC Midlands Region Eating for health’ is the primary focus in a care setting. The elderly have different nutritional requirements at different times, depending on, for example, how active they are or if they’re recovering from an illness, and a healthy diet must adapt to these needs. Dishes that may be perceived to be unhealthy could be exactly what an older person needs at that moment in time for good health. One element of healthy eating that is, however, consistent across all the age groups and equally important in a care setting is choice. Variety and a good balance of flavours and textures is essential to create interest and stimulate appetites.

LAURIE GEAR chef patron, Artichoke restaurant, Old Amersham When looking for health giving ingredients for our restaurant dishes we need look no further than Mother Nature. Our British coastline is packed full of superfoods full of vitamins, minerals and antioxidants. When in season you will often find sea buckthorn, salty fingers and sea beet adorning our menus. Buckthorn providing a welcome tart sourness in the form of a sorbet to cut any rich counterpart whilst the sea vegetables rich in vitamin B and K pair beautifully with fish and shellfish letting the astringent chlorophyll freshness shine.

ROBIN DUDLEY business development chef, Essential Cuisine As chefs, you are in the perfect position to impact the health of the nation. By encouraging people to eat well, utilising tasty, nutrient packed ingredients and providing delicious and wholesome dishes. A healthy, balanced diet utilising the many superfoods available to the working kitchen can play an integral part in the health, wellbeing, and productivity of us all. Our team of development chefs are always coming up with new recipe concepts, such as tofu poke bowls so you can help influence good health and support diners to be at their absolute best. Many of these recipes can be found in Essential Cuisine’s Summer Superfoods recipe book. For the full recipe for the tofu poke bowls, visit www.stiritupmagazine.co.uk/recipes

RICHARD DAIBELL kitchen and hospitality compliance manager, Millennium Care Group, Brookdale Care Home, Bury 90% of what we do is fortifying meals. We have a lot of residents with dementia who forget they have eaten so every mouthful they do eat becomes a burst of energy and potentially stops them from losing weight. Many spend a lot of time walking up and down so you’ve got to catch them on the move. Cakes and finger foods are therefore hugely important, and we do afternoon tea every day at 2pm. We use ‘full fat’ milk and cream and add milk powder to everything. We decorate cupcakes with fresh whipped cream and fresh fruit to make them appealing. Care residents can get lethargic and fed up of eating so it can be tricky to keep them motivated to eat. Things like homemade sausage rolls with buttery pastry are good too.

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THE ART OF PLATING

T he art of plating SMOKED EEL MACARONI, PICKLED CHICORY, ARTICHOKE AND ALMOND SAUCE

1 2 3

4 5

BY ADAM REID

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’. His dessert ‘Golden Empire’, also made it through to the Great British Menu banquet in 2016.

This is a visually appealing dish, packed with lovely, strong flavours, and is intended as a ‘small plate’. The eel is served two ways. Firstly, as macaroni, which is filled with a delicious mix of smoked eel and tarragon. Secondly, slices of fresh eel are glazed in miso and charred to give them a beautiful colour and smoky flavour. A similar method is used to char quarters of artichoke, whilst strips of red and white chicory provide colour and crunch. The sauce is let-down almond mayonnaise which has been whizzed up to give a light consistency.

Plate selection

at different angles so they don’t look too uniform. The two pieces of charred miso eel are added in the same way.

This dish is served on a flat, blue plate. The colour sets off the bland colours and gives them more depth. I’m not a fan of shiny white porcelain!

The final ‘main’ element is the charred artichoke quarters. I want them to look like they have been scattered on the plate but within the circle created by the sauce.

Sauce

The almond mayonnaise is spooned onto the centre of the plate in a relaxed swirl.

Artichoke

Eel

Chicory

The gaps between the three main elements are then filled with the strips compressed red and white chicory, again made to look like they have been ‘chucked’ on.

Next, sit two pieces of eel macaroni at different angles opposite each other on the plate. I use two of everything to make the dish symmetrical but place them

“A visually appealing dish, packed with lovely, strong flavours.” 6

Garnish

For the final touches, I add a few borage shoots (which taste like oysters and sea water) and top with a sprinkling of grated Parmesan.

FIVE WAYS TO USE

WAYS TO USE Chick peas Chick peas are packed with fibre, vitamins and minerals – and a brilliant source of protein, making them an ideal choice for people following a plant-based diet. An 80g serving counts as one of your ‘5 a day’. They’re also incredibly versatile, lending themselves well to an array of delicious dishes, as Ian Jaundoo, the chef lecturer who led the City of Liverpool team to victory in the 2020 Country Range Student Chef Challenge, demonstrates with these five chick pea inspired dishes…

ABOUT:

IAN JAUNDOO

Ian Jaundoo is an executive chef at The City of Liverpool College, as well as a fellow of the Craft Guild of Chefs and lead tutor for the Royal Academy of Culinary Arts (RACA) Chefs Apprentice Course. He is the team manager for the RACA/Student Culinary Team and mentored the trio of students who won the Country Range Student Chef Challenge 2020.

Chick / 1chick/peaSpicy 2 vegetable and pea and soup spinach curry Sweat chopped onions, leek and garlic in a little olive oil, then add a teaspoon each of smoked paprika, ground cumin and curry powder. Cook for one minute and add a tablespoon of tomato paste and a can chopped tomatoes. Add 400ml vegetable bouillon and two large potatoes, diced, 600g of chick peas and seasoning. Finish with fresh chopped coriander.

Chick pea and coriander flatbread wraps Lightly fry 1/2 tsp of cumin seeds in olive oil. Add a finely chopped green chilli pepper and two chopped spring onions. Add 300g of rinsed chick peas and eight quartered cherry tomatoes. Season and simmer for two minutes. Prepare a dip with natural yogurt, chopped fresh coriander and lime juice. Place in a flatbread, roti or tortilla type wrap and serve with green salad.

Sweat two chopped onions, three cloves of garlic and a 2” piece of grated ginger. Add two tablespoons of Madras curry paste and cook for one minute. Add 100ml vegetable stock and 200ml coconut milk and reduce by half. Add two large potatoes, small diced, and one can of chick peas. Add 400g of chopped tomatoes and season. When almost cooked, add two handfuls of baby spinach.

Place drained chick peas and sweetcorn in a processor and add two tablespoons of fresh coriander. Add half teaspoon of curry powder, ground cumin, half a lime zest, one tablespoon of olive oil and pulse. Shape into 100g burger patties and chill for at least an hour. Pan fry in a little vegetable oil or bake in oven. Serve in burger buns with lettuce, red onion, tomato ketchup and mint mayonnaise.

Country Range Chick Peas in Water Pack size: 800g

Chick pea burger

and 3/ Tomato avocado houmous Peel two avocados and mash lightly with a little lemon juice and olive oil. Blitz one can of chick peas in a blender and season with smoked paprika, salt and pepper. Finely chop two firm tomatoes, two spring onions and combine with the houmous and avocado. Serve with mini warmed pitta breads.

ANDREW GREEN

CRAFT GUILD

OF CHEFS The last few months have seen a huge change in the hospitality sector with so much of it having stopped one way or another. On the back of this we, at the Guild, had to change so much in our own diary, for the very first time we postponed our yearly awards and had to move our AGM. We’re about to launch our APP and this will be available from July, a great new addition from this lockdown. We have helped many of our own members who have fallen on hard times, and assisted with other suitable causes, like Hospitality Action and Beyond Food Foundation. I hope, as you read this, we are starting to see some normality coming back into our lives. For more on the Craft Guild, visit www.craftguildof chefs.org or follow the Craft Guild of Chefs on Twitter at Craft_Guild

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T he Country Club

THE COUNTRY CLUB

EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

Tech Treat

I think we’ve all appreciated our tech more than ever during lockdown. For many it has been a lifeline to the outside world, providing a range of functions from keeping us in touch with friends and family, a platform for online ordering to a means of relaxing by watching films, playing games and listening to music. To provide a little cheer in these difficult times we’re giving away a fabulous gold Apple iPad worth a whopping £349 to one lucky reader!

Featuring a 10.2 inch retina display and 8MP back camera plus 1.2MP FaceTime HD front camera, it has all-day battery life to help you while away the hours. For your chance to win this amazing prize, send an email titled ‘Apple iPad’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions @stiritupmagazine.co.uk

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ZIP IT! One of the best ways to improve your mental health and wellbeing is to be fit and active. Setting daily and weekly goals is a fantastic incentive to get yourself up and moving, and activity trackers are a great motivator too. With this in mind, we’re giving away a Fitbit Zip activity tracker, so that you can clock the number of steps you’ve taken, distance travelled and calories burned.

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This fun, simple clip fits securely onto clothing so you can wear your tracker during every occasion. To get your hands on this brilliant prize, simply send an email titled ‘Fitbit Zip’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions @stiritupmagazine.co.uk

Closing date for all competitions: 30 June 2020. All winners will be notified by 31 July 2020. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

Drop us a line at hello@whitby-seafoods.com

Time ime to

THE MARKETPLACE

THE MARKETPLACE KEEPING YOU UP-TO-DATE ON PRODUCTS AND SERVICES WITHIN THE FOODSERVICE INDUSTRY

SUGAR GETS A DUNKING

The change comes amid years of nutritional improvements by Pladis across its product range in order to help people achieve healthier lifestyles.

McVitie’s has reduced the sugar content in its biscuit range, without compromising on taste or ‘dunkability’.

The reformulated biscuits include McVitie’s Original Digestives, McVitie’s Rich Tea, McVitie’s Chocolate Digestives (Milk and Dark), McVitie’s Original Hobnobs, McVitie’s Chocolate Hobnobs (Milk and Dark), McVitie’s Caramel Digestives and McVitie’s Ginger Nuts.

Pladis, the global snacking company behind British brand McVitie’s, is reducing sugar in nine of the nation’s favourite biscuits, removing 785 tonnes of sugar from UK diets every year.

Vegan certification Premier Foodservice’s much-loved Bisto brand has had its gluten free gravy certified as suitable for vegans. Available in 1.9kg packs, the launch brings an exciting vegan addition for caterers’ menus, allowing them to make up to 27 litres per pack. Bisto Gluten Free has zero allergens to declare, with the further benefit of no added MSG.

salt. Previously at just 16.6g of sugar per 100g, McVitie’s Original Digestives were already one of the lowest-sugar biscuits available and well below Public Health England’s target of 26.2g of sugar per 100g, but now contain just 15.1g of sugar per 100g.

• McVitie’s Rich Tea biscuits now contain just 18.5g of sugar per 100g • McVitie’s Original Hobnobs now contain 22.9g of sugar per 100g • McVitie’s Milk Chocolate Digestives now contain 28.5g sugar per 100g • McVitie’s Dark Chocolate Digestives now contain just 26.6g sugar per 100g

McVitie’s Original Digestives now contain 9% less sugar and 5% less This helps outlets of all sizes ensure they are compliant with government guidelines.

BE FRANK

Holly Marrero Easson, innovation manager at Premier Foods, comments: “Caterers are facing increasing pressure to develop menus which cater for all dietary requirements and allergens, and this product delivers an all-inone solution, not to mention the great taste which consumers and know and love and quick preparation time for caterers across all menus in pubs and schools alike.”

Frozen food distributors, Central Foods, has taken over the distribution of the premium buffet food brand Frank Dale.

The company will handle distribution to the foodservice sector of the full range of sweet and savoury products made by the party food specialist, which will complement the buffet options already offered by Central Foods. Frank Dale is especially known for its delicious range of Mini Quiches and classic British miniatures such as Mini Yorkshire Puddings with beef and horseradish, Mini Pies and Mini Fish & Chip Bites. Its popular sweet party food includes Mini Victoria Sponges and Mini Black Forests, and Strawberry and Cream Scones.

Brownie Swirl Try our delicious award winning Brownie swirl, a butter pastry with an indulgent brownie-style filling 18971

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Marianne LUMB LEADING LIGHTS

Marianne Lumb has experienced many different sides of the professional catering world, from Michelin-starred restaurants, owning her own restaurant, teaching, consultancy and private chef work. She has also enjoyed the limelight, appearing on Great British Menu and MasterChef the Professionals. Your childhood and subsequent summer jobs clearly instilled a love of food from an early age. Are today’s children losing sight of where their food comes from, and how can we remedy this? Yes, I was lucky in that we always had nicely cooked food at home. Using meat from the family butchers’ shop and lots of fresh vegetables. I also absolutely treasure the recipes I learnt at school and I actually still use them sometimes at home. It has made me sad that cookery isn’t on the curriculum anymore… however I hope the coronavirus might actually help remedy this; I believe we will need to rationalise, to be a lot more sensible with eating and cooking, and the way we live, generally. You were flying the flag for Leicestershire in the 2018 series of Great British Menu. How is the culinary scene in that part of the country? The culinary scene here is very different to London. Restaurants don’t open and close at the same rapid rate that they do there. There are some excellent places, for all sorts of things. For example, there’s obviously Sat Bains, and congratulations to Alchemilla for winning another Michelin Star for Nottingham. In Rutland, Hambleton Hall has delivered delight for decades, and Leicestershire is home to the splendid John’s House in Mountsorrel. The area is home to culinary treasures from Stilton cheese, to the Melton Mowbray pork pie, and so I feel that our heritage is being nurtured. You have blogged about the highs and lows of being a private chef. How do you deal with the workload and pressure? Private chef can be a demanding role, especially

full-time, when it can be as relentless as a restaurant, but with less control of the timetable! I am now always clear to agree what is reasonable in advance, and to make sure I have one quiet day at least each week. That said, with the right client and the right team, it can offer all the delights of the kitchen, and introduce a new and interesting place. I am often lucky enough to travel with my partner too, and this makes things much more enjoyable. Is it more difficult cooking for celebrities and the super-rich? Above all, people are people, and clients vary. Among celebrities and the super-rich, my favourite clients so far have often been creative, for example musicians and people who work for themselves. They understand the creative process, and so tend to be the most relaxed. Importantly, there is nothing nicer than cooking for clients who really love food. How did you enjoy the experience of running your own restaurant? It was an amazing experience. There’s a huge satisfaction in having your own name ‘above the door’, and in starting and growing your own business for yourself, and for your team. I worked very hard, learnt a lot and had marvellous fun too. My network from the restaurant is still very valuable. On the other hand, the dedication required was absolute, almost all of the time, and almost every day. I let my personal life suffer, and neglected my health and my out of town friends.

“T here’s a huge satisfaction in having your own name ‘above the door’, and in starting and growing your own business for yourself, and for your team.” 45

LEADING LIGHTS

Lessons learned, I’ll always leave time for an odd walk, and a life outside. That said, I am still looking at executive chef opportunities, and have this year been granted the planning permission for a small restaurant near home in Leicestershire. I think running my own restaurant will always be in the mix. How important is winning awards? Awards are a double-edged sword. Restaurant Marianne did extremely well, and each accolade was a huge satisfaction and spur. I still remember clearly the immediate and happy redoubling of enthusiasm on the team after we won Harden’s award for Top Gastronomic Experience in London in 2017. What can be less helpful is looking to awards to tell you what to do. This is impossible; but so often it lies at the heart of “why didn’t so and so get a star” conversations. After moving on from ‘Marianne’, you travelled extensively. How did this influence your cooking? Travelling, and cooking while travelling, has been a big influence for me. When I am in a new country, county or continent, I always make sure to find the best market I can, and to learn about the history and culture of the food there from the best sources I can find. I think it’s a big part of the cultural and historical story, an education that helps to inform one’s perspective and to enhance one’s cooking. Some starting points are obvious, for example for pasta go to Italy, but I think there are good cooks and experts, illuminating their regions, all over the world, and we should be finding them and learning from them. Whether an ancient piece of lore, a technique or a completely new ingredient or recipe, I still learn from housekeepers, fishermen, traders and farmers, as well as books and cooks. I hope I will forever! Will we be seeing you entering more TV cooking competitions? Yes, I hope so! I really enjoyed both Professional MasterChef in 2008 and Great British Menu in 2018. It’s a great way to share delight in the dishes with a large audience, and it’s a pleasure and an education to meet the other chefs too. The competitive element drives the format, excitement for the audience, and the adrenalin of the contestants, but the danger can be in fostering a judgmental attitude to food, and ultimately of prizing appearance and elaboration over taste. I think there’s room for a new take on the format, and I’d love to be involved. How important are good knife skills and where are chefs generally lacking in this area? Good knife skills are very important. Mine are still improving after all these years. For me, the most important thing is finding a knife that fits your hand best so it is very important to pick it up and hold it before you invest. Also, keeping the knife sharp is often overlooked. Sharpen it gently on a steel, little and often. Above all, practice makes perfect, and I can recommend a very good book! [’Kitchen Knife Skills’ by Marianne Lumb].

stiritupmagazine.co.uk

Marianne is pictured with Carlo Pessotto of Karri County Gourmet Potatoes, Western Australia

What advice can you offer to the next generation of female chefs? Historically kitchens have often been quite chauvinist places, some still are but things are improving. When you’re learning, find one that isn’t. It usually depends on the senior team. I found Gravetye Manor and was very happy there. Beyond that my advice is the same for girls as for boys: Work very hard, do your absolute best in everything and the skills and experience will come. Recognition comes from this, and not being too shy about your abilities – put yourself forward, and have a go! The incredible Anthony Bourdain went further, he signed his book for me when I met him in Sydney in 2001: “Kick Ass and Take Names!”

And now for three questions that we ask all of our Leading Lights... 1. What are your three kitchen secrets? a. A mandolene – these are just brilliant at achieving fine, consistent cuts. Don’t be fooled by the expensive versions, basic but with a good blade is fine. Above all though, take care and concentrate. Respect that sharp blade! b. A timer – Use it whenever you can; if I had a penny for every time I have been saved by the bell… c. Teamwork - If there is one thing I have learnt over the years, if you are cooking in a good, energised team, the sky is the limit! 2. What is your favourite ingredient and why? Butter. I love the flavour of butter and what you can do with it, both sweet and savoury. 3. Please could you share your favourite recipe, along with your reasons for choosing it? This is one of my favourite game recipes. I grew up with quite overpowering game dishes, so in reaction to that, this is light, refreshing and elegant, everything a game dish should be.

“When I am in a new country, county or continent, I always make sure to find the best market I can, and to learn about the history and culture of the food there from the best sources I can find.”

INGREDIENTS 2 red or grey-legged partridge

SERVES 4 AS STARTER

750g excellent game or chicken stock 150g egg whites (or 3 medium egg whites) 80g fresh turmeric, peeled and finely diced 80g fresh ginger, peeled and finely diced 80g fresh galangal, peeled and finely diced 2 stalks fresh lemongrass, finely chopped A little flavourless oil Butter 3 sprigs of fresh thyme 2 stems of rainbow chard, stalk finely diced & leaves finely shredded To serve: Micro coriander and finely diced chilli

METHOD 1. Prepare the partridge: Pluck and draw, remove and discard the head and feet. Separate the crown and add the rest to the stock. Pluck any remaining hair from the partridge crown with tweezers and check for shot. Set aside in the fridge. 2. Clear the consommé; Ensure the stock is cool, then put in a large, heavy

th i w e g d i r t r Pa rs three ginge

based pan, and whisk in the egg whites thoroughly and evenly. Heat slowly, whisking all the time, the egg whites will coagulate, and be whisked into a ‘foamy lid’, the liquid below should come gently to the boil under this thickening layer. Once the liquid boils, turn it down to a gentle simmer. After some minutes, look for clear liquid under the lid, and then carefully pass this through a muslin-lined chinois into a pan. 3. When ready to serve, gently heat the consommé with the turmeric, ginger, galangal & lemongrass, for approximately 20 minutes, check the intensity and seasoning, and then pass. 4. Meanwhile, finely shred the swiss chard leaves, and finely dice the stem. 5. Cook the partridge in a frying pan. Heat a little oil in a pan, season the partridge and fry on a medium heat, skin side down, moving to ensure all of the breast colours and the fat is rendering. Add the butter and the fresh thyme and baste the crown until the breast is cooked to medium rare. Remove from the pan and allow to rest for at least 10 minutes. 6. Remove the breasts from the partridge crown and trim each breast into three or four perfect pieces, place on a tray, and flash through a hot oven briefly if required. 7. Place the swiss chard and stem neatly in the bottom of four hot soup bowls. Top with the partridge slices, garnish with some chilli and coriander if required. 8. At the table, pour over the hot consommé.

McDougalls

ICED JELLY LOLLIES

Recipe

PREP TIME

MEAL TYPE Dessert

10 mins

FREEZING TIME

MAKES

Overnight

10 portions

INGREDIENTS 150g McDougalls Jelly Crystals 300g Boiling water 400ml Cold water

METHOD 1. Choose your ﬂavours! 2. Dissolve the McDougalls Jelly Crystals in a bowl with the boiling water. 3. Add the cold water and mix 4. Pour into suitable moulds and freeze overnight. 5. Serve as required.

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoodsFoodservice

DICKSON’S DIARY

: 9 1 d i v Co T he aftermath

The coronavirus has affected the foodservice sector immeasurably and I’m still struggling to come to terms with what has happened. Overnight I lost literally 100% of my work. That’s how serious it was. My immediate reaction was to try to adapt and offer a take-out and delivery service, which was building up traction – but then came lockdown. If I’m really honest, I wasn’t geared up to do the delivery service. My premises are designed for development cooking rather than manufacturing (I don’t have a blast chiller, for example) and, although my procedures were robust, I felt I couldn’t tackle it with the same quality and professionalism I give

to all my other jobs. I didn’t want to weaken my brand and have the last four years of hard work be judged on how I managed this new challenge.

When this has all ended, I’m sure some of my work will have disappeared forever but, for now, I’m focusing on the positives. I’m cooking more from home than I have ever done and making new dishes every day. I’m honing my skills and mastering techniques I haven’t tried for a long time. I’ve been practicing my bread-making, perfecting my focaccia and pizza dough. I’m making eclairs for dessert because I can’t remember the last time I made choux pastry! I’ve also been keeping up with my social media, posting photos showcasing the dishes I’ve been making whilst in lockdown and

tagging historical shots to try to keep connected with my clients. Wishing all my fellow professional chefs and caterers the best in this awful crisis.

Chocolate Eclairs

Keep safe, keep sane - keep cooking.

Paul Dickson

Country Range development chef

A delicious pizza dough made with Country Range Dough Balls

Raise the bar FAT CHANCE!

RAISE THE BAR

Luca Cordiglieri, of the UK Bartenders’ Guild

Fat washing is a technique that‘s been around the cocktail world since 2007. It all started at famous New York Bar PDT (Please Don’t Tell) where the bartender Don Lee created The Benton’s Old Fashioned, with the bourbon fatwashed with smoky bacon.

The fat should be heated and in liquid form, then put with the spirit in a jar, shaken and left to rest for 3-4 hours. Then the mixture needs to go in the freezer. The minus temperature will solidify the fat. You get rid of the fat and then strain the remaining spirit through a cheesecloth, a fine strainer or a coffee filter to get rid of any impurities.

Alcohol can absorb both oil soluble and water soluble flavours and this technique gives an extra flavour but also a silkier mouthfeel to the spirit.

What about quantities? For a 700ml bottle of spirit you might need anything between 10ml and 30ml depending on the fat used. For something like smoked chorizo or bacon you might want to put less as they are strong flavoured. With olive oil or coconut oil use more to get a bit more of a punchy taste.

At first you might think that the cocktail will be greasy but that’s

I leave you with the cocktail that started it all!

Fat washing is a way to flavour a spirit and you can use all sort of fats from olive oil to coconut oil, cheese, butter etc.

Benton’s Old fashioned

not the case at all, I actually find it very pleasant.

/bottlegreen

60ml Bacon Infused Old Fashioned

10ml Maple Syrup

2 dashes Angostura Bitter

Stirred over ice Rocks glass Twist of orange To fat wash the bourbon, add 20ml of bacon fat to a 700ml bottle. Let it rest for approximately four hours then put it in the freezer. Take it out after a couple of hours and strain the liquid.

ukbartendersguild.co.uk

@bottlegreendrinks www.bottlegreendrinks.com

premium serve

perfect for no artificial cocktails sweeteners

sparkling pressé 750ml/275ml: handpicked elderflower, pomegranate & elderflower, crisp apple, aromatic ginger & lemongrass, rhubarb & ginger, sparkling pressé 275ml only: fruity raspberry lemonade, refreshing ginger beer sparkling pressé 750ml only: plump summer raspberry cordial 500ml: handpicked elderflower, pomegranate & elderflower, apple & plum, aromatic ginger & lemongrass, plump summer raspberry, rhubarb & ginger

June menus INSPIRATIONAL PLATES FOR

FOOD FOR THOUGHT

PICNIC PICK-ME-UP

Celebrate National Picnic Day with these tasty little empanadas served with Lion Mango & Lime Piri Piri Sauce.

MARS ATTACKS! Nico Simeone’s latest menu at Six by Nico is inspired by ‘The Chippie’ and includes an upmarket version of the infamous deep-fried Mars bar.

SAIL AWAY SUCCESS These avocado boats – made using just five plant-based ingredients – will cause waves on your street food menus. For the full recipe visit https://goldandgreenfoods.com.

SEVEN LAYERS OF LOVELINESS

This ‘Seven Layers Yucca Dip’ is summer in food form with layers comprising beans, sour cream, guacamole, salsa, cheese, green onions, and canned black olives. From Cooking in Marfa: Welcome, We’ve Been Expecting You by Rocky Barnette and Virginia Lebermann (Phaidon).

SMOKIN’ SALAD This wood-smoked salmon salad with lemon crème fraiche from Manchester’s Three Little Words is bursting with summer flavours.

DON’T MISO OUT! Miso courgettes are a super simple, plant-based offering for the BBQ this summer, made with Essential Cuisine’s Asian Miso Base. Serve with a pickled mooli (a type of radish).

WHICH IS YOUR

BREAK TIME FAVOURITE?

AN ASSORTMENT OF

CHOCOLATE BISCUIT BARS

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