July 2018 Stir it Up

JULY 2018

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

HOW TO ‘INSTA-NTLY’ IMPROVE YOUR FOOD PHOTOGRAPHY

Fu ellin g the flam es of the global grill

M a n g o, L im e & C hilli g la z ed cod w it h oven s le roa st ed sp ri n g ve g et a b

Make more out of meals with our Mango, Lime & Chilli Dressing...

Our versatile Mango, Lime & Chilli Dressing is made for making more than just superb salads as it can also be used to glaze chicken, fish, pork or vegetables.

Made with fresh mango, lime and chilli, our dressing has a beautiful sweet flavour followed by a burst of zesty lime and a mild kick of chilli which perfectly partners almost anything it’s paired with.

For more information and recipe inspiration visit www.countryrange.co.uk MANGO, LIME & CHILLI DRESSING l

PACK SIZE: 2 x 2.25L

l

USAGE INSTRUCTION: Store unopened in a cool, dry place.

Once opened, replace the lid securely, refrigerate and use within 3 weeks.

l

SUITABLE FOR: Vegetarians, vegans, coeliacs and nut allergy sufferers.

ThevisitLeading Independent Foodservice For more information www.countryrange.co.uk

Brand

certain t a th n ow h s e v a h s Studie marinades are packed spices andidants that help eliminate with antioxchemicals harmful produced that can booeking at when c ratures high tempe

Ingredients Food 05 EAT THE

SEASON - Peaches

09,38 THE

MARKETPLACE

For starters...

This issue of Stir it up is a real summer sizzler! In line with the season (and hopefully accompanying good weather!), we’re focusing on all things ‘barbecue’, but not in the traditional sense.

Whilst al fresco barbecues will always have a place in the culinary hearts of the nation, we take a look at how operators can also generate smokin’ hot profits from global barbecue-inspired dishes. As the number of people opting for plant-based diets continues to increase, we’ve also got some delicious solutions for meat-free barbecue options.

10-11 NEWS FROM COUNTRY RANGE

25

FIVE WAYS TO USE - NEW

Country Range 70% Dark Chocolate Drops

Features

Favourites

07 CUSTOMER PROFILE -

Supporting Sobriety

04 READERS’ LIVES

13 EDUCATION

COOKS CALENDAR PLATE ARRIVALS

- Restaurant chefs are cool for school

15 HOSPITALITY - Improve your social

media food photography

17 HEALTH & WELFARE -

BAPEN’s five year strategy

21-23 MELTING POT

Smokin’ hot ideas for barbecues

18-19

CATEGORY FOCUS - Fuelling the flames of the global grill

28

37

33 ON THE RANGE

- Win a gourmet barbecue system worth over £200 or a Nespresso Pixie

COUNTRY CLUB

DICKSON’S DIARY with Steve Kirkham, Shropshire Inn

Our resident mixologist Luca Cordiglieri provides the finishing touches by recommending the best tipples to serve to accompany the strong flavours of barbecued dishes.

27 RAISE THE BAR strong flavours

41 ADVICE FROM

Using social media to publicise your food offering is a cheap and effective method to generate business – but how do you ensure your food images look good enough to eat? Award-winning food photographer Jak Spedding takes some time out from behind the lens to share his tips on successful snapping (page 15).

30-31 FOOD &

A guide to meat ageing

Finally, our Leading Light is talented Lancastrian Mark Birchall, who was recently awarded four AA Rosettes, just four months after gaining three Rosettes, at his fabulous new ‘restaurant with rooms’, Moor Hall.

Keep creating a stir!

- Drinks to match

LEADING LIGHTS - Mark Birchall

47

FOOD FOR THOUGHT Inspirational recipe ideas for summer menus

34 MCA -

BBQ trends

45 COUNTRY

RANGE STUDENT CHEF CHALLENGE 2018/2019 LAUNCH

JUNE 2018

EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777

MAY 2018 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Highchairs at the

ready

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by Blink, styled by Paul Dickson

Our editorial partners...

42-43

INDUSTRY NEWS

Contact us...

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.

THE EXPERTS -

Clever catering for kids

THE COU

NTRY RANG E GROUP

MAGAZIN

BIG ideas for small plates:

E FOR CATE

RERS

COUNTRY RANG STUDENT CHEFE CHALLENGE 2018

Tapping into the tapas trend

4-PAGE SPECIAL

Good mornin g - Wak

e up the breakfast & tobrun ch opportunity

@stiritupmag

Visit our website for lots more advice, inspiration and recipes!

www.stiritupmagazine.co.uk

JULY 2018

3

COOKS CALENDAR

COOKS CALENDAR JULY ICE 1 – 31 NATIONAL 11 - LACA CREAM MONTH 13 www.laca.co.uk/events/conference National Childhood 2 – 8 Obesity Week 18 NATIONAL HOT DOG DAY ‘THE MAIN EVENT’ CONFERENCE, HILTON BIRMINGHAM METROPOLE

Read ers '

Li ves

1 Name: Nigel Steele 2 Job title: Head chef 3 Place of work: Portrush Atlantic Hotel, Northern Ireland

4 Typical working hours: 10am-10pm

5 How long have you worked in the catering industry?

Four years

6 Most interesting

fact about you: I was a kitchen

porter three years ago. Hard work and commitment, and the support of my family and general manager have seen me work my way to head chef

7 Favourite cuisine:

www.mendcentral.org/ncow

2 – 14

WIMBLEDON FORTNIGHT

Annual Skills 4 - 21st for Chefs Conference 5 University of Sheffield www.skillsforchefs.org.uk

7

WORLD CHOCOLATE DAY

AUGUST

3

6

International Beer Day www.internationalbeerday.com

SUMMER BANK HOLIDAY

(SCOTLAND AND REPUBLIC OF IRELAND)

13 19

NATIONAL

AFTERNOON TEA WEEK www.afternoonteaweek.com

Pasta dishes such as a carbonara

8 Signature dish: Tempura

monkfish in my homemade sweet potato curry sauce

9 Must-have kitchen gadget:

A high quality knife sharpener

10 Top culinary tip:

11 Who is your

inspiration and why? My old

Canadian food isn’t something which instantly springs to mind when considering renowned global cuisine.

12 Favourite Country Range

a hole, which are topped with sugar, Nutella and a variety of other sweets.

Country Range Barbecue Sauce and Country Range Caesar Dressing because, although I can make them myself, the quality is brilliant and it takes away the time spent making them

Beave tails A flattened donut without Split pea s oup A creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme.

Nova Scotian lobs te

olls Hot dogstyle buns filled with lobster, butter or mayonnaise and sometimes celery or scallion.

Nanaimo ba s A rich tri-layered dessert

bar made of crumb mixture, vanilla-flavoured butter icing and melted chocolate.

4 JULY 2018

www.tuco.ac.uk/learn/conference/

23 – 26

Royal Welsh Show, Llanelwedd

www.rwas.co.uk/royal-welsh-show/

30 NATIONAL CHEESECAKE DAY 23

NATIONAL BURGER DAY nationalburgerday.co.uk

26- NOTTING HILL 27 CARNIVAL 27

BANK HOLIDAY MONDAY

(ENGLAND, NORTHERN IRELAND AND WALES)

Tou tiè e A flakey pie filled with

ground pork, beef, veal or game and a sprinkling of herbs and spices.

Poutine Crispy fries, squeaky cheese Delivering on-trend dishes from around the globe

However, with a bounty of fabulous ingredients on offer, plus lot of French influences, it is gathering momentum amongst an army of well-travelled foodies.

As this north American country celebrates its national day on July 1, we check out some of the most popular dishes and foodstuffs enjoyed by Canadians…

ingredient and why?

(THE UNIVERSITY CATERERS ORGANISATION) CONFERENCE, UNIVERSITY OF HULL

Canada

head chef Haden Black who sadly passed away while I was under her leadership. She was a brilliant woman who knew Portrush like the back of her hand. Menu-wise and people-wise I learnt a lot from her

Using as much locally sourced ingredients as possible

23- TUCO 25

curds and rich (usually meat) gravy all combine to create Canada’s favourite foodie export. Toppings such as pulled pork, bacon and smoked meat can also be added.

Sas katoon be y pie The sweet and

almondy flavour of saskatoon berries lends itself beautifully to pies. Served warm with a scoop of vanilla ice cream.

Bannock A fluffy, flat bread that was once

a key staple of Canada’s Aboriginal people.

Different variants are Tire d’érable sur la neige created by adding spices, cheese and fresh or dried fruits.

Ti e d’é able s u la neige (maple taf fy)

A sugary sweet candy prepared by pouring boiling maple syrup over snow, where the cold causes it to immediately harden.

It is then rolled up with a popsicle stick for immediate enjoyment.

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

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 they provide contact masterchefs@ msn.com.

Peaches are part of the rose family and are believed to reduce anxiety – in Hungary they are known as the ‘Fruit of Calmness’. But what is the best way to enjoy these delicious, in-season stone fruits?

The Master Chefs of Great Britain runs and sponsors a number of competitions for young chefs. The recipe ideas below were created by some of the talent who entered The David Lyell Scholarship for young pastry chefs and Young Master Chef of the Year, both for chefs aged 23 years and under. Details of next year’s competitions will be available in the autumn.

ing on the k l a b w

1 1. Peachy keen

A modern take on a peach melba makes for a beautifully fresh and delicate dessert

eaches

2. Smooth operator

Adding a delicious Masala parfait with peaches and mascarpone dish to your dessert menu will always be a winner in the summer months

Official tasting notes

3. The Sins Peaches

By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com

For an alternative to a classic Bellini, try an exotic-sounding cocktail featuring white peach purée, gin, Viognier wine and salted agave syrup

Properties: Peaches are a stone fruit

in the same family as nectarines, plums and apricots. Whilst there are many varieties they fall into two main types: yellow or whitefleshed. Yellow peaches are known for their classic peach flavour, with well-balanced sweet and acidic notes. White peaches are less acidic allowing more of the sweetness to come through. For something special, look for blood peaches, with their juicy red flesh and dark, velvety skin. Also popular on the market are flat or ‘donut’ peaches.

Usage: Blood peaches are considered

the best for baking as they hold their shape better than white peaches, which tend to fall apart when cooked. Try poaching, baking or grilling for use in savoury or fruit salads, desserts or appetisers. Peaches are also great for preserving in syrup, flavouring ice creams or jams.

4. Perfect marriage

Peaches and raspberries are a match made in heaven as this raspberry soufflé with blood peach sorbet, compressed peaches and raspberry gel demonstrates

4

Try roast peach with peach carpaccio, lemon thyme ice cream, pine nut nougat and warm thyme snow for a wonderfully flavoursome treat

Recipes supplied by: 1. Billie White, 2. Summer Sharkey 3. Jordan Watson, 4. Joshua Dalloway, 5. Stanislas Jouenne, Trophées du Bar winner 2016.

Recipe courtesy of Ponthier www.ponthier.net/en/ All of the recipes are available at www.stiritupmagazine.co.uk/recipes

ALSO IN SEASON: cherries

PEACHES

5. Thyme for something different

The kernels can be removed from the stone and crushed, toasted or blended into liquids to infuse the bitter-almond flavour of benzaldehyde into food.

courgette

EAT THE SEASON

e s h e t a t s a on E

gooseberries

aubergine

beetroot

mackerel

JULY 2018

5

YOU CAN REALLY TASTE THE BENEFITS NO Artificial Colours, NO Artificial Preservatives, NO GMO, NO Added MSG & NO Fuss

SUITABLE FOR A GLUTEN FREE DIET

Cooking Sauces

Texan Barbecue Sauce A sweet Texan Style Sauce with a smoky flavour

A tasty Mexican meat feast

Method

Texan Pork Roast

1. Pre heat the oven to 200c Gas mark 6

Ingredients

3. Place the pork into a roasting tray and cover with the marinade

1.5kg of Pork, slit the topside of the joint with a knife to allow sauce to absorb 500g Uncle Ben’s Texan Barbecue Sauce 4 Cloves of Garlic crushed 4 tbsp. Dark Brown Sugar 2 tbsp. Worcester Sauce 2 tbsp. Red Wine Vinegar

2. Mix all ingredients together except the pork to make a marinade

4. Cook in the oven for 1 ¾ - 2 hours. Keep basting the pork with the marinade during cooking 5. When cooked, remove the pork from the roasting tin 6. Add hot water to the marinade in the tin and stir to make a sauce

1 tbsp. Ground Black Pepper

7. Slice the pork, pour over the sauce and serve with mashed potato and vegetables

1 tbsp. Allspice

Serves 10

For more information on the range of DOLMIO® & UNCLE BEN’S® Ready to Use Sauce and Rice Foodservice products, Please contact Aimia Foods Ltd, the sole distributor for Mars Foodservice products in the UK. Call Customer Service 01942 408600 Email customer.services@aimiafoods.com ® Registered Trademark. ©Mars, Incorporated 2017

CUSTOMER PROFILE

Y T E I R B O S G N I T R SUPPO THROUGH

OUTSTANDING CAR E

>> Providing care and support for some of society’s most vulnerable people is a challenging task, and a Manchester care home is leading the way.

Rated “outstanding” by the Care Quality Commission, Mary and Joseph House in the Ancoats region of the city, is a residential care home for gentlemen with past and present alcohol problems and mental health issues.

raised in Perth, Australia, Alex and his wife returned to the UK in 2011.

He explains the approach at Mary and Joseph House. “Our residents are gentlemen who have had past and present alcohol and mental health issues.

We work in partnership with medical professionals to try to educate the residents of the benefits of a healthy and well balanced diet and good hydration.

With their consent we work in partnership to improve their quality of life to have better physical health and mental wellbeing.

It’s rewarding helping our residents through their recovery and food plays a big part

The facility offers 30 single rooms and 11 selfcontained flats, plus two lounges, a dining room and bistro, games rooms, doctor’s surgery, chapel, art room and a woodwork room. Landscaped gardens provide a safe haven where residents can enjoy some fresh air and exercise, and are given the opportunity to grow herbs and vegetables.

Residents are referred via social services or local health authorities from anywhere in the country, and the home, which is run by a Christian-based charity, is a role model in its approach to partnership care.

Food and nutrition play a vital role in helping the residents on their road to recovery, and Alex Fraser is the home’s catering manager. Born in Manchester but

“Most of our 41 residents are from a generation of eating ‘meat and two veg’ so a lot of our dishes tend to be traditional favourites but with a healthy twist, things like cottage pie but with vegetables in with the meat and a layer of sweet potato.”

Everyone gets a birthday cake on their special day and themed events, such as barbecues and Chinese New Year celebrations, are a regular occurrence.

Country Range ingredients are key to many of Alex’s dishes. “I really like the Country Range Baked Beans because they’re sugar and salt reduced, which is good for our residents on a healthy and nutritious diet.

The Country Range Oat Flakes are great

bie Alex with colleagues Deb an agh Dewsbury and Carol Con

Mary and Joseph House dining area

value and we also use them to make granola and to add a nice texture to fruit crumbles.

“I’m also a big fan of the Country Range IQF Cod Fillets. They don’t shrink when you cook them and it’s a really nice tasting fish.”

The best thing about his role is the job satisfaction it brings. Continues Alex: “It’s a very rewarding job helping our residents through their recovery and food plays a big part in that. Many residents didn’t have good eating habits before they came here so it’s wonderful to be able to be a positive influence on them and watch them regain their health.”

JULY 2018

7

Baking For Foodservice

Let your Burgers sizzle this Summer with Kara’s Burger Buns

F00269 Bun ed Burger MK5 Seed 6x8

Burgers are the No.1 dish served at Dinner*

Average price paid for a Burger at Dinner*

£13.14

BE

E F

IC CH

K EN

1 2

G IE

3

F01464 Gourmet Glazed Burger Bun

days a burger is consumed ooh for dinner*

18%

MONDAY

16%

TUESDAY

Top Outlets for a Burger at Dinner* G VE

Top Burger Flavours at Dinner*

F01465 Gourmet Glazed Poppyseed Bun

17%

17%

WEDNESDAY THURSDAY

17%

16%

15%

FRIDAY

SATURDAY

SUNDAY

44%

17%

12%

Fast Food Outlet

Pub Restaurant

Chain Restaurant

All data collected from MCA Allegra Q1, 2018

Contact your local Country Range Group wholesaler for more details Baking For Foodservice

www.karafs.co.uk 0161 351 2399

@karafsbakery

TAKE YOUR DRINKS TO A VEGGIE DIMENSION >> To help the casual dining sector put the vegetable trend onto drinks menus, Monin has announced two new root vegetable purees: Le Fruit de Monin Beetroot and Le Fruit de Monin Carrot. The new syrups are the first vegetable flavours in the range.

Le Fruit de Monin Beetroot can be used to give a number of drinks a natural, sweet flavour and its standout deep purple colour, which is widely predicted to be trending in food and drink across 2018, is perfect for creating Instagram worthy signature serves.

Beetroot makes a great addition to cocktails, mocktails and even hot drinks

Lee Hyde, beverage innovation manager, Monin UK says: “Beetroot has long been a popular ingredient in healthy smoothies, but it’s versatility is often underrated. It makes a great addition to cocktails, mocktails and even hot drinks. For example, a beetroot latte, which is just steamed coconut milk and Le Fruit de Monin Beetroot, is very simple to serve but its bright purple appearance will be sure to impress customers.”

NESTLÉ LAUNCHES PORTABLE CEREAL POTS RANGE >> This month Nestlé Breakfast Cereals is launching Breakfast to Go cereal pots - a breakfast cereal serving in an easy, convenient and portable format.

The handy packs contain 45g of cereal, a carton of milk and a spoon; everything necessary to enjoy breakfast cereal on the go. The unique format introduces a new and easy way of eating cereal on the go, at work, or in foodservice outlets and creates a new opportunity to grow breakfast sales in the category.

The Breakfast to Go pots tap into the growing trend to consume breakfast away from home. Eating breakfast out of home is one of the few meal occasions in growth, with a 5.6% increase last year The NEW Breakfast to Go range launches with two popular varieties: Original Shreddies and Shredded Wheat Honey and Nut.

Sophisticated fruit cordials >> The Robinsons cordial range has been extended to include a premium soft drinks alternative for adults.

Le Fruit de Monin Carrot has delicately sweet notes and gives classic cocktails a natural, earthy twist. Try a twist on a classic mojito made with Le Fruit de Monin Carrot and lots of fresh parsley.

Lemon curd meringue

Combining real fruit and botanical flavours, Robinsons Cordials are available in glass bottles to stand on the back bar. The range, which falls below the threshold for the sugar levy, comprises of three unique and premium flavours: Pressed Pear & Elderflower, Raspberry, Rhubarb & Orange Blossom and Crushed Lime & Mint.

Nowadays, one in three consumers moderate their alcohol intake and one in five claim to be teetotal (increasing to one in four in the under 25s).

Celebrate National Ice Cream Week >> To celebrate National Ice Cream Week this month, ice cream manufacturer Suncream Ice Cream is giving Stir it up readers the chance to win one of five Gelato Gold Point of Sale packages.

Whether you’re a leisure site, café or restaurant POS can really enhance your ice cream offering and maximise your ice cream potential.

Suncream’s Gelato Gold ice cream range offers an array of 17 innovative ice cream flavours for customers to choose from, enabling establishments to offer ice cream as a stand-alone dessert option or by stepping up their dessert offer by adding a scoop of an indulgent ice cream flavour to puddings. New to the range are White chocolate cherry swirl Cookies & Cream ice cream, and Clotted Cream ice cream.

The affordability and competitive pricing of ice cream means that consumers will always afford this treat whilst operations can enhance their menus and increasing their margins at the same time!

To be in with a chance of winning a point of sale pack worth over £60, simply email the flavour of your dreams to stephanie@suncreamdairies.com.

Closing date 31st July 2018.

JULY 2018

9

THE MARKETPLACE

T he Marketplace

Keeping you up-to-date on new products and services within the foodservice industry

NEWS FROM COUNTRY RANGE

Summer

The Leading Independent Foodservice Brand

Sizzlers

>> The warmer weather of the summer months directly influences our eating habits, and the demand for lighter dishes increases accordingly.

However, adding lighter options to your summer menus doesn’t mean you have to compromise on flavour.

The world is ‘shrinking’ with every corner becoming more readily accessible to experience-seeking travellers. As a direct consequence, we’re also gaining greater access to diverse global cuisines.

Middle Eastern food is particularly in vogue at present, led by chefs such as Yotam Ottolenghi, with the likes of harissa and cardamom already making it onto mainstream menus. And there’s a whole host of other exciting dishes and ingredients waiting in the wings to influence and tantalise the UK’s eating out choices.

For inspiration, we’ve created a selection of inspired light dishes to help you delight your diners this summer…

s p o h c b m a l d e Grill 1 with Labneh yogurt and roasted vegetables

>> Pair grilled lamb chops with roasted vegetables and a beautiful Labneh yoghurt dressing made by combining a herby yoghurt, Country Range Olives, This dish lemon, Country Range Pistachios and positively screams Pinenut Kernels to create a dressing late evening meals that can complement almost any dish. in the midst of summer!

The essentials: • Country Range Pitted Green Olives in Brine • Pack size: 1kg • Country Range Dried Oregano • Pack size: 150g • Country Range Pinenut Kernels • Pack size: 185g • Country Range Crushed Chillies • Pack size: 400g • Country Range Pistachio Nuts • Pack size: 1kg • Country Range Extra Virgin Olive Oil • Pack size: 5ltr

In Iraq, Jordan, Lebanon, Palestine, Israel and Syria, Labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream and is a common breakfast dip.

10 JULY 2018

Burrata cheese

>> Salads are where it’s at in the summer months, and this delicious flavour combo works as a luscious lunch or sensational starter.

Country Range Citrus & White Balsamic Dressing is used to finish a delicate salad of watercress, roasted peaches, Parma ham and Burrata cheese. With light and delicate flavours mixing with salty and sweet tones, this dish is proof that salads don’t have to consist of iceburg lettuce and cucumbers with a protein of choice!

• Country Range Citrus & White Balsamic Dressing • Pack size: 2.25ltr • Country Range Pinenut Kernels • Pack size: 185g

t s a e r B n e k c i h C d Grille

with Zhug and Taboulleh

>> Zhug is a Middle Eastern hot sauce originating in Yemeni cuisine which we have made from a blend of Country Range Spices and Seasonings, fresh herbs, Country Range Sliced Jalapeno Peppers in Brine and oils. This beast of a sauce is set to

take over the world this year and has been kept a secret for centuries in its Yemeni homeland. It’s the perfect accompaniment drizzled over our Premium Fresh Chicken Breast Fillets sat on a classic Tabbouleh inspired salad and finished with pomegranate gems.

The full recipes for all of these dishes are available online at www.countryrange.co.uk/recipes

3

• Country Range Premium Fresh Chicken Breast Fillets • Pack size: 5kg

The last straw(berry) >> Nothing can beat a strawberry-based dessert in the summer and this delicate strawberry mille-feuille finishes off a meal in style.

4

It’s made using Country Range Puff Pastry to create the sheet of ‘1000 leaves’ and filled with our wonderful whipping cream and fresh strawberries. To accompany this dessert, you could whip up a quenching summer berry sorbet using the Country Range Frozen Summer Berry Mix and a little icing sugar to craft a beautiful, show-stopping dessert.

• Country Range Frozen Puff Pastry Block • Pack size 1.5kg

JULY 2018 11

NEWS FROM COUNTRY RANGE

Parma ham with 2 roast peach and

O H S COOL FOR C O L “Eating in school should be a pleasurable experience: sharing good food with peers and teachers”

An educated decision Chefs are ditching restaurant kitchens and reclaiming their work/life balance by taking employment in schools, thanks to a number of initiatives.

Earlier this year the Prue Leith-backed ‘Chefs in Schools’ charity made national headlines for luring the UK’s best chefs to schools – with three schools in London taking on chefs from high-end eateries Dabbous and the Riding House Café.

The charity was set up by Henry Dimbleby, co-founder of the healthy fast-food chain Leon, who hit on the idea after Nicole Pisani, the chef from Ottolenghi’s Soho restaurant NOPI, started working at his children’s primary school.

Mr Dimbleby says of the initiative which aims to put 100 chefs in 100 schools by 2023:

”

A job as a school cook appeals to restaurant chefs who are sick of working 100-hour weeks at unsociable hours.

He adds: “Eating in school should be a pleasurable experience: time spent sharing good food with peers and teachers.”

For more information visit www.chefsinschools.org.uk

”

Case Study

Chef Mark Wilkinson is part of a pioneering new generation of school caterers who are turning their backs on top-class restaurants to cook for kids.

Three months ago Mark took the plunge from the 80-hour weeks he worked at Michelin-starred restaurants and prize-winning gastro pubs to a head up a small school kitchen in the picturesque Ribble Valley.

Reclaiming his work/life balance, dad-of-three Mark now hones his considerable skills at Oakhill School and Nursery in Whalley, where the age of diners ranges from three months to 16 years.

Mark’s own impressive resumé includes working alongside Francis Coulson at the Michelin-starred Sharrow Bay Hotel on Ullswater in the Lake District.

A Country Range customer, Mark’s first day is one he won’t forget in a hurry: “It was half-term holidays, so school was closed and the fridge was empty!

However, I still had 60 nursery children to feed - lunch and tea. I thought what have I walked into?”

No school slop for project Scot

A similar project called Chefs@School (www.chefsatschool.org/) has been running for the past five years in Scotland, with the government’s backing.

Administered by Scottish chefs, its aim is to encourage culinary and food industry professionals to work with teachers and children across Scotland and bring food education to life.

“The organisation currently provides food education to over 30,000 children,” says chef Marie-Clare James, the project’s co-ordinator.

The programme has delivered hands-on cooking experiences since September 2013 and links volunteer chefs with their local schools to showcase cooking skills and to help children understand more about their food and where it comes from.

Adds Marie-Clare: “We work with young people aged 3-18 years old in a school environment where we aim to deliver hands-on cooking experiences to educate and inspire young people about their food.”

JULY 2018 13

EDUCATION

Restaurant chefs are

STOCK THE UK’S NO.1 NUT BRAND

*

6 x Bigger tha

n Nearest Nut Brand*

Perfect for Sh aring!

of A great source ! re protein and fib

*AC Nielsen Data Impulse Market MAT 24.03.18.

On T V in 2018!

PERFECT NIBBLES FOR ANY OCCASION! Now available on Pub Cards 21 x 50g

STOCK UP TODAY!

For more tips and tricks like this visit: www. jakspedding. co.uk

Five tips to ‘Insta-ntly’ improve your social media food photography With a staggering 2.62 billion people currently using social media (Statista.com) – engaging with potential and current customers has never been easier.

But with 95 million photos shared every day on Instagram alone (Sproutsocial.com), it is important that your photography stands out and doesn’t just get swiped past. Food photographer Jak Spedding has these five tips to turn your social media all the way from a gentle sauté to seriously well done.

1 Keep it light

If you have a large window available to you then, beyond spending thousands of pounds on professional lighting equipment, you aren’t going to get any better light.

Try to choose a nice diffused light which doesn’t produce hard shadows on your subject. A good way to avoid this is to hold a piece of white cloth over the window and using a piece of white card to bounce back some of the light into the shadows is also a good trick to help balance your shot out.

3 Tell a story

It’s important your customer can relate to your image. A great way to do this is to include a human element to your images.

2 Flat lay isn’t

always the right way

The current craze is for flat lay images, where the plate is shot from above. There is a good reason for this, as people are naturally attracted to circles. But with so much of it out there it’s beginning to become a little samey. So to make your images stand out, try moving yourself as well as the food to get the best photograph.

Whether that’s the chef’s hands as they make the dish or somebody in the background of your image, it all comes together to create a more detailed picture of the love that goes into creating your food.

4 Include

your surroundings If you’re a restaurant, a great way to tell a story is to include your premises in the shots; this not only provides your customers with a view of your restaurant but is also great for brand awareness. If your logo can be seen in the background of an image which gets shared to thousands of people that’s a lot of free advertising!

5 Edit

Most social media platforms have a limited editing suite built in. Instagram’s is particularly good, but if you want a little more control over your images then standalone apps such as VSCO or Adobe’s Lightroom may come at a small cost but can bring big value to your final images.

JULY 2018 15

HOSPITALITY

“And what would Sir and Madam like to tweet this evening?”

Care Caterer Of The Year

20 18

WIN £1000 VOUCHER FOR YOUR CARE HOME 1

STEP 1

Create a main 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.*

LIVE FINAL

12th September 2018, Premier Foods Head Office

STEP 2

Complete an entry form and submit your recipes including pictures of both your main course and dessert by 3rd August 2018.

The winning chef also wins £250 in John Lewis vouchers for themselves

Completed entry forms will need to be sent via email to: Foodserviceteam@premierfoods.co.uk or by post to Sarah Robb, Premier Foods, Premier House, Griffiths Way St Albans, Herts AL1 2RE Closing date for all entries is: 5pm

on 3rd August 2018 The four finalists will be notified by: 10th August 2018 Winning Chef wins £1000 vouchers for their care home and £250 in John Lewis Vouchers for themselves

1

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

2

Terms and conditions: Open to professional caterers aged 18+ who are residents in the UK and Ireland and are employed or work as a caterer for a care home in the UK and Ireland. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received by 5pm on Friday 3 August 2018 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying Bisto foodservice product (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). The cost of the ingredients for each dish must not exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking and 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 Wednesday 12 September 2018 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.

By Simon Gabe, BAPEN President >> Good nutrition and hydration care should be recognised as being a fundamental core component of providing safe and effective care in all settings.

As healthy eating is quickly becoming a societal mainstay, the foodservice industry is adapting to the needs of the nation.

Whilst it is important to make these, it’s also essential for those in the industry to consider the impact of their services on the burden of malnutrition in the UK. The foodservice industry provides its services in so many different settings reaching every corner of the country. It’s important that caterers working in care homes and hospitals, as well as those providing meals-on-wheels services are aware of the essential role they play in ensuring the food they prepare meets the nutritional needs of its recipients and preventing malnutrition in the elderly.

3 Million

people in the UK are malnourished

93%

A key focus of BAPEN’s five-year strategy is nationwide nutritional screening in hospitals and within the community.

This is driven by the implementation of screening using the ‘Malnutrition Universal Screening Tool’ (‘MUST’) framework.

Those who are involved in catering for care homes and hospitals can work with clinical and dietetic staff to draw up a nutritional care plan for all patients or care home residents, starting with screening for malnutrition risk, for example using the ‘MUST’ tool. Food and catering staff can also ensure that the food they serve not only looks and tastes appealing, but also that the nutritional content is appropriate for each patient’s needs. A good resource for those who provide food and beverage services is The British Dietetic Association (BDA) report, The Nutrition and Hydration Digest: Improving outcomes through food and beverage services, available at www.bda.uk.com/publications/ professional/NutritionHydrationDigest.pdf

It is important to remember:

It is not always obvious who is malnourished, or who is at risk of malnutrition. Whilst clinical and dietetic staff should always be on hand to ensure patients and other vulnerable are managed correctly, caterers play an important role in working with them to improve standards and the nutritional health of those who need it.

OF THOSE AFFECTED LIVE IN THE COMMUNITY, RATHER THAN HOSPITALS

The organisation works with its members and key national partners to ensure that all individuals who are malnourished, or at risk of malnutrition, in any healthcare or social setting are identified early through screening and subsequently receive the right management.

BAPEN is a charitable association that raises awareness of malnutrition and works to advance the nutritional care of patients and those at risk of malnutrition in the wider community.

The BAPEN 5-year UK strategy outlines the organisation’s approach to achieving its vision of every individual receiving safe, timely and appropriate nutritional care in every care setting, every day. The strategy covers the steps BAPEN is taking to raise awareness of malnutrition, its causes and consequences, by working with a number of other professional organisations, charities, governmental bodies and commissioning boards with the aim of making malnutrition a priority, with patients at the centre of nutritional care.

JULY 2018 17

HEALTH & WELFARE

BAPEN’s five-year strategy - progress so far

of the global grill

According to MCA, barbecuing cooking methods are set to increase on menus by 76% over the next 2-3 years.

However, throwing a few burgers and bangers on the barbie simply won’t cut it anymore. A new generation of ‘dude food’ is taking barbecuing to the next level with new techniques from around the world becoming part of restaurant theatre.

Skewers with a tomato and cucumber salad

CATEGORY FOCUS

h t e g f n l i a l l m e es u F

“Everything from the hot, sesame flavours of Korean cuisine to the sweet tang of Moroccan spicing will complement the smokiness of barbecued meat and brushing marinades onto meat towards the end of cooking, means that you can give your customers a choice of flavours, in turn increasing uptake,” says Fergus Martin, foodservice development chef at Major

Barbecued halloumi in an olive oil dressing

Handheld flavour fusion

by McCormick executive chef Kevan Vetter

Look to new eating experiences that invite sharing, are globally inspired and pack a flavourful punch, such as:

Sizzling Egg Crepes: Called

International. “That being said, consumers are also becoming increasingly concerned with healthy eating and this has to be considered when planning your barbecue menus. Offering a range of fish dishes is an excellent way to entice health-conscious diners and you could mix things up a bit by using Mediterranean or Asian-inspired flavours on your meats and adding super-seeds and other health-boosting ingredients to your sides.”

Healthy options For customers looking to indulge themselves on the rich flavours of a barbecue, but not the calories, thinly cut pork steaks could be the order of the day. Not only are they leaner and a great alternative to red meat but they also readily absorb any marinades or rubs.

To keep things fresh, create an AsianAmerican flavour fusion by marinating the pork steaks in a rich sweet and sour sauce before sizzling off on the grill, advises Alison Smith, product developer for Mars Food Europe. “Once cooked you could slice into tender strips and place on the house salad, or add it to a ramen noodle soup.”

18 JULY 2018

Pitta bread with aubergine, red bell peppers and hummus

jianbing in China and dan bing in Taiwan, these thin pancakes are griddled, filled and rolled up like a burrito.

Stuff with regional American tastes like smoky pork, crisp slaw and tangy sauce for a Southern twist

Arepas: A taco-sandwich hybrid.

Split and fill these crispy corn cakes with sliced meat (hot off the barbecue is perfect!), veggies and spicy tzatziki sauce

Berbere spice blend: Ethiopia’s

most popular seasoning contains an array of spices like paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper. Its hot, sweet and citrusy flavour lends richness to whatever it touches.

Tanzanian BBQ: Meat skewers,

called mishkaki, are similar to shish kebabs. The traditional marinade blends lemon, tomatoes and green papaya to tenderise the meat, while curry, garlic, red pepper and ginger add bold flavour.

Miso Sake Yakitori Glaze:

This tangy, sweet and savoury sauce adds excitement to grilled chicken and seafood skewers.

is perfec tly suited directly on top of a burger, or crumbled into a dipping sauce for spicy wings or a sizzling steak.” - Billy Kevan, dairy manager Colston Bassett

Don’t ignore the spending power of vegans and vegetarians who now expect as much choice, flavour and excitement as carnivorous customers.

“Make your BBQ menu a veggie heaven,” advises Ben Bartlett, BBQ expert and development chef for Lion Sauces, “with classics like the halloumi and mushroom burger taken to a new level with the taste of BBQ smoke.

Serve in a brioche or pitta, with crisp salad, chargrilled red peppers and toppings such as sweet chilli sauce.”

A vegan alternative to pulled pork is jackfruit slow-cooked with onions, peppers and garlic in Maple & Bourbon BBQ Sauce, then shredded and served in vegan tacos, wraps or buns.

“BBQ avocado makes great use of this trendy superfood,” continues Ben. “Simply place avocado halves on the grill for a couple of minutes, turning regularly to create nice char lines.

Fill with hummus mayonnaise and dress with a little Middle Eastern Hot Sauce. Serve with some crusty bread for an exciting, vibrant and indulgent side.”

Dishes that can be wrapped or cooked in a parcel, such as tofu, mushrooms, peppers, roasted vegetables and nuts, work really well on barbecues, says Fergus Martin. “Similarly, tempeh, which is really good at absorbing flavour when marinated, can be used to create a range of different high protein, vegan-friendly options and lends itself to Oriental flavours or even something a little different, like spicy fajita.”

Vegetarian jackfruit burger with vegetables chips and a yoghurt dip

Saucy ideas Fries with Sweet Potato Crispy d Honey-Espresso Dip an ar ug n-S mo na Cin

No Hassle Barbecued Hasselback potatoes (originally from Sweden) are the perfect addition to either a vegetarian menu or to serve as a side.

Simply sprinkle with finely grated Parmesan cheese (or vegetarian alternative) and drizzle with Hickory smoked barbecue sauce before letting them grill on the barbecue, advises Alison Smith. Serve with homemade slaw and crunchy green salad leaves.

A bit on the side An interesting selection of side dishes is absolutely key to complement your barbecue offering. “An example of this which pairs perfectly with BBQ classics is ‘dirty’ or loaded fries,” says Nigel Phillips, of Lamb Weston.

“BBQ slow cooked and smoked pork, served over Connoisseur Fries, or Sweet Potato Shoestring Fries topped with slowsmoked pork and kimchi are two sumptuous options that cater to this trend.

“Fries served poutine-style with Raclette cheese or CrissCut fries topped with a mountain of guacamole make perfect side orders or for all sorts of BBQ dishes.”

For a chipper dessert, try Sweet Potato Crispy Fries with Cinnamon-Sugar and Honey -Espresso Dip (pictured above) by Lamb Weston. For the full recipe visit www.stiritup magazine.co.uk/recipes A key ingredient to summer salads that will enhance the flavour of the searing delicacies from the grill is rice, adds Annette Coggins, head of foodservice, Tilda UK. Visit www.tildafood service.com for suggestions ideal for the barbecue season including Feta and Broccoli Basmati Salad, Summery Feta and Avocado Rice Salad and a Fruity Rice Salad.

Operators need to ensure they are covering all bases, particularly when it comes to sauces. A recent survey by Mizkan shows there is still a strong demand for the classics, with over two in three consumers preferring traditional sauces such as tomato ketchup, mayonnaise and BBQ sauce.

Lorna Kimberley, head of marketing, Mizkan, claims: “We are also still seeing a strong demand for hot BBQ sauces, with our recent research showing that consumers feel hot sauces, such as chilli, are often missing from burger menus.”

Clever carriers With more premium barbecuing methods set to make an appearance this year, operators are looking for artisanal carriers, such as Kara’s Sourdough Seeded Bun. Kara’s Beer Bap is also a favourite amongst summer festival goers, containing real beer and topped with malted flakes and a flour dusting.

Vendors can go beyond a traditional Black & Blue by serving the beer bap with a chuck steak, iceberg Dishes that can be wrapped or cooked in lettuce, Monterey a parcel, such as tofu, jack cheese and a mushrooms, roasted homemade burger vegetables and nuts, sauce for a more work really well gourmet burger on barbecues offering.

Why not try?

Spice and safe Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when meat and fish are cooked using high-temperature methods. Studies

have shown that certain marinades, spices and seasonings are packed with antioxidants that will help to eliminate HCAs in the grilling process.

For more tips and information on barbecue food safety visit https://www.food.gov.uk/ safety-hygiene/barbecues

JULY 2018 19

CATEGORY FOCUS

“The robust flavour

onal Blue Stilton Say cheese ofto traditi the BBQ, whether grilled

The Plant Pound

Grilled chicken drumsticks and thighs, spicy soya sauce, chili pepper paste

Once the sole domain of the US of A, the smokin’ hot trend for barbecued food is now a global passion, with new methods, marinades and meats making their way onto the coveted coals.

We asked some of the UK’s hottest chefs to share their brilliant brainwaves for all things barbecue – from meaty morsels to sensational seafood, vegetarian and vegan options to desserts and sides cooked over the flames.

Paul Bates

executive chef at OXBO Bankside At OXBO Bankside we’re always innovating our menus in line with the latest trends. Barbecued food has been a hot foodie trend in the London dining scene over the last few years which is predominantly down to the accessibility and sociable nature which barbecued food offers diners.

When it comes to the preparation of barbecued food, there are little cheats you can do to get the most delicious flavours possible. For chicken, I always use thighs; but remove the skin as this not only reduces the BBQ flavour marinated ribs

calories but reduces the amount of fat that drips onto the coals and creates the flames. For the best possible tasting pork belly, I always poach it in water first with some onions, garlic and star anise for about an hour before I grill it, this can even be done the day before if you want to prep in advance.

Fergus Martin foodservice development chef at Major International

One way to save yourself time when catering for large numbers at a barbecue is to sous vide your meat beforehand so that it can be finished on the barbecue as and when you need it. Not only will this save you time, it will allow you to cook your meat to perfection and still build up layers of flavour in the final stages of cooking.

Philippe Van Hamme

development chef, La Lorraine Bakery Group, Panesco Complement the strong meaty flavour of ‘game’ meats with a strong tasting garnish and burger bun. The use of meats

TOP TIP! Remove the skin from chicken thighs, as this not only reduces the calories but reduces the amount of fat that drips onto the coals and creates such as wild boar, the flames. ostrich and venison requires a garnish and a burger bun that’s up to the challenge.

Using a Pretzel bun as a carrier is not only visually appealing with its striking brown crust, but provides that unique Pretzel taste perfectly complimenting the strong meaty flavours. Combine this further with a strong cheese, such as a blue cheese or sharp tasting goat’s cheese and garnishes such as marinated zucchini, pickled cucumber or braised wild mushrooms for that intense flavour.

James Robinson

product trainer, Brindisa

Brindisa has been serving chorizo rolls straight from the grill in Borough Market for over 10 years. The moist and succulent Spanish cooking chorizo, enriched with smoked paprika, naturally lends itself to the flavours of a summer barbecue. >>

JULY 2018 21

THE MELTING POT

Smokin’ hot ideas s e u c e b r a for b

THE MELTING POT

The recipe for success is five quality ingredients: cooking chorizo, served simply in toasted ciabatta with juicy roasted piquillo peppers, rocket and a drizzle of olive oil. It’s a great tasting barbecued sandwich that has stood the test of time.

Darren Chapman development chef, Nestlé Professional

wers Chorizo sausage snails ske

Barbecued kofta with tzatziki and

pitta bread

Andrew Christie

A

fd tion o ips lec se

From the South African Braai to the Australian Barbie, the outdoor dining season is here! Moving away from sausage and burgers, why not try koftas, sasoties or even marinated and

stuffed whole fish. For a vegetarian option, try halloumi and paneer cheese with vegetables and herbs, all coming together to excite the tastebuds. To complete the barbecue experience, salads and homemade sauces are a must. A few favourites of mine are an Asian slaw mango and a minted pea salad with a lemon dressing and baby gem. Get creative with the sauces and try a lobster mayonnaise or a wild mushroom ketchup, it’s sure to add that touch of finesse to the meal.

executive head chef overseeing The Inn on Loch Lomond and The Lodge on Loch Lomond Here on the bank of Loch Lomond, we attract a lot of corporate groups, and our barbecues on the beach are extremely popular. They are social affairs at which people mingle in ways they don’t when sitting down to a formal dinner.

Chicken thighs barbecue very well, retaining moisture. Marinades and seasoning are definitely important when barbecuing – packing flavour into the food with beautiful, smoky tones.

We like to introduce spices and flavours people may have not tried before, which is the inspiration for our signature barbecue dish: BBQ chicken, green freekah salad, buttermilk dressing and green sauce.

Full recipe available online at www.stiritupmagazine.co.uk

James Davidson development chef, Rich Sauces

The growing trend of vegan will continue to rise, not only because of health benefits, but for more ideas on how to get the best combo of flavours and textures from plant-based diets. Cauliflower ‘wings’ have been a big hit with hot sauces and blue cheese dressing. Cauliflower steaks can be a mighty morsel and are ideal for the BBQ enthusiast with various toppings to load them out. Cut the cauliflower into three-quarter inch slices and brush with olive oil flavoured with smoked paprika and garlic powder then

BBQ guru Richard Holden’s top 10 BBQ tips:

1

Use a thermometer

Temperature is King when it comes to BBQ. A digital thermometer will guarantee your food is safely cooked every time. ‘75 stay alive’ is how I encourage people to remember the target temperature for anything that is cooked through.

22 JULY 2018

2

Use rapeseed oil

It has a much higher burn point than olive oil so won’t ruin the taste of your food. You can also use it to oil the grill and as the base for salad dressings.

3

Grill at 250°C

This will give you the control and time to cook foods through before they have a chance to over colour and burn on the outside!

4

Get a wire brush

5

Leave a small section of your BBQ without fuel

Clean your cooking grates with a wire brush after the grill has preheated and before you put your food on. This will get them smooth before cooking.

This is called indirect heat. With the lid down this creates a safety zone where meat can be put to cook through, rather than just burning.

founder of London pop-up The BBQ Club The BBQ Club features a walk-up BBQ Bar showcasing gourmet dishes straight from the grill and the BBQ Club rooftop restaurant, serving an ever-evolving six course tasting menu.

From fresh charred squid to the delicious pork chop and potato salad, each dish tells a tale of provenance and sourcing.

The walk-up BBQ Bar serves speedy,

The BBQ Club menu • ‘Char Ma lass’ Miso glazed charred baby aubergines, pomegranate molasses yoghurt, pickled green chilli, fresh mint • ‘Holy Guacamole’ Charred squid, green olive and avocado guacamole, lime and rocket oil

Margie Nomura

place on the BBQ for about 6-8 minutes either side, serve with a light summer salad and a citrus and white balsamic dressing.

chef, food stylist and host of the iTunes number 1 podcast Desert Island Dishes

Ben Bartlett

celebrity BBQ chef and brand ambassador for Lion sauces For an attention-grabbing, mouth-watering dish, try BBQ bacon sushi rolls. Lay slices of dry-cured bacon in rows on a sushi mat and top thinly with minced beef seasoned with a BBQ rub. Place a line of creamy Lancashire cheese on to one end and roll up the sushi mat to create a firm tube. Grill for 20 minutes on medium heat until cooked, then brush the roll in the final minutes with warmed Lion American Smokey BBQ Sauce. Roll the tube in crushed crisps, slice into portions and serve with extra BBQ sauce. For the full recipe please visit www.stiritupmagazine. co.uk/recipes

6

Preheat your BBQ

Ensure your BBQ is burning for 10 minutes before cooking. This will burn off anything left over from your last BBQ and sterilise the cooking grate.

It will also help your BBQ to hold its temperature while you cook.

7

Cook meat from room temperature

Bring meats up to room temperature for 30-40 minutes before putting them on the BBQ. The high heat will penetrate the meat easier, cooking it faster and keeping it tender.

Cooking fish on the barbecue is one of my favourite ways to cook fish. I love putting fresh herbs, chilli and lemon slices inside a whole gutted fish, drizzling with olive oil

• ‘Hard Core Prawn’ Langoustine, roast red pepper puree, black garlic, jamon, smoked almond • ‘Proper Kebab’ Lamb kebab, flat bread, tzatziki, pomegranate tabbouleh, mint oil • ‘Summer at Next door’ Pork chop, potato salad, charred corn heritage tomato salsa, bbq sauce, charred spring onion • ‘Honey for ma Sugar’ Griddled apricots, honey mascarpone, ginger biscuit crumb, candied orange peel

and a good pinch of sea salt and popping that on the BBQ. Remember not to put it on the hottest part of the grill, medium heat is best so that the skin doesn’t char too quickly before the fish is cooked. Try wrapping your stuffed fish in newspaper then soaking the parcel in water and then popping this on the barbecue – you get a wonderfully gorgeous smokey flavour!

Barbecued sea bass

The BBQ Club ‘Hard Core Prawn’

8

Rest!

Not you – the meat! For tender, mouth-watering results, leave meat to rest once you’ve taken it off the BBQ. For steaks and smaller pieces of meat allow 10 minutes, for bigger pieces like joints a good 20-30 minutes will do them the world of good. Rest on a warm serving plate, under foil and insulate with a clean t-towel. You’ll really notice the difference.

9

Use a lid

Cook with the lid down and you will achieve a wonderful authentic BBQ flavour as the fats drip onto hot coals and create aromatic smoke! Lid on cooking also helps reduce flare-ups and will cook your foods faster.

10

Two sets of tools

Use one for raw, uncooked meat and one for taking cooked food off the grill. This will avoid any chance of contaminating your grilled food.

JULY 2018 23

THE MELTING POT

Jimmy Garcia

fresh and flavoursome gourmet BBQ dishes such as hot smoked salmon with grain salad and crème fraiche, or the delectable monkfish burger with tarragon mayonnaise and dill pickled cucumber.

THE PERFECT

BBQ SIDES

OUR MENU SIGNATURES

STAYCRISP SKIN-ON FRIES

WITH

OUR MENU SIGNATURES

STAYCRISP MEDIUM CHIPS

OUR MENU SIGNATURES

SIGNATURES JULIENNE FRIES

CREATING

REAL POINTS

The perfect partners for your BBQ offerings, the McCain Staycrisp range will help your menu to stand out with the Summertime crowd.

TO REQUEST A VISIT FROM OUR TEAM AND A FREE SAMPLE PLEASE CONTACT US ON:

www.mccainfoodservice.co.uk/contact

www.mccainfoodservice.co.uk E: foodservice@mccain.co.uk T: 0800 146 573 (GB)/1800 409 623 (ROI)

@McCainFoods_B2B © 2018, McCain Foodservice

I’m not sure about you but I have spent the last few weeks sitting in the garden of an evening eating al fresco, trying some fabulous cheeses, pates and cured meats, washed down with some great wine, of course all in the name of quality control! Whenever I talk with fellow chefs all they want to do in their time off is to relax with some of the simpler things in life after a hard day on the stoves, even more so when the weather is so glorious outside.

Last month we celebrated our 25th Craft Guild Awards where we had 800+ at The Grosvenor House, such a great evening when we were able to get the very best chefs the UK has all in one room.

Now it sounds like all I do is go out and have fun all day, well I do!! But sprinkled amongst it all there is a lot of hard work that we achieve between us all, and at present we are only two months away from this year’s Universal Cookery Food Festival.

We’re heading to Westlands in Worcestershire for the great open air festival that it is. If you wish to attend or are interested in exhibiting, please contact Jac on 01293 851869 and she will be able to give you fuller details.

I am attending the Skills for Chefs Conference this month, and I’m sure that a few of you may very well be attending, so please do come over and make yourself known.

We have had a couple of meetings about the 2019 Country Range Student Chef Challenge and this is shaping up nicely. With most colleges in the mist of exams and preparing for the summer holidays, it may not be you top priority at this time but please do bear it in mind for when you resume in early September - it’s the one that the next generation of chefs are looking to win.

Well I guess I need to finish as I started - with a large glass of wine!

So until next month, Enjoy

Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments.

For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild

Five ways to use...

70% Dark Chocolate Drops Top quality dark chocolate is packed with health benefits and needs little introduction!

It’s what you do with it that counts, as Michael Gillies, chef lecturer at South East Regional College, and his team of student chefs demonstrate…

1. Chocolate mousse

This classic dessert never goes out of fashion. Semi whip 350g double cream. Boil 120g sugar, 120g glucose and 120ml water until dissolved then allow to cool a little before adding 400g of 70% Dark Chocolate Drops.

Once the chocolate has melted, gently fold the cream into the mix.

The sweet, fragrant flavour of lavender complements the bitter notes of dark chocolate perfectly and adds an on trend botanical twist to a traditional chocolate mousse

2. Sorbet chocolate

For a refreshing take on a chocolate dessert, whisk together 1050ml water, 200g cocoa powder and 400g sugar. Set the pan over medium heat and bring to the boil, whisking continually. Remove from heat and add 340g chocolate. Let rest for 30 seconds then, as the chocolate begins to melt, add ¼tsp vanilla and a pinch of salt, then stir until the chocolate is completely melted. Leave to cool then refrigerate until chilled. Freeze using an ice cream maker.

3. Chocolate orange truffles

Melt 200g of chocolate over a pan of boiling water. Mix 100ml double cream and one vanilla pod together in a pan and bring to the boil. Add the zest of one orange. Pour in the bowl of melted chocolate and mix well. Stir in 30g melted butter then chill. Add 5 tbsp cocoa powder and make the mixture into balls. Roll in cocoa powder before serving and dust some icing sugar over the top.

4. Chai-infused ganache

Chai is a key flavour trend this year so this is a great addition to your desserts menu. Boil 280ml cream with six chai tea bags to infuse, then add the cream to 25g glucose and 420g chocolate in a bowl and melt together. Let the mixture cool a little then fold in 15g butter and place into fridge to set.

5. Chocolate brownies

Brownies are a firm favourite with everyone and this recipe is super easy. Melt 350g butter and 350g chocolate together. Beat six eggs and 120g sugar together until they fluff up then fold in the melted chocolate to the egg mixture. Fold in 170g of plain flour and pour into a greased tin then bake at 160°C for 16 minutes.

• Country Range 70% Dark Chocolate Drops • Pack size: 2.5kg

About the South Eastern Regional College (SERC) team Lecturer Michael Gillies and students Darren Boyle, Eoin Gallagher and Ciaran Magee were 2nd runners up in this year’s Country Range Student Chef Challenge.

Michael held several senior chef positions in hotels including the 5-star Merchant Hotel in Belfast and Belfast’s multi award-winning Shu restaurant, and now works as craft catering lecturer at SERC. He was recently awarded the Medal of Excellence from City and Guilds for his work in delivering the college’s cookery Lecture r Michael Gillies programmes as with students Ciaran Magee Darren Boyle and Eoin Gal , well as the lagher Cherry Grainger prize from The Worshipful Company of Cooks of London. He has cooked in the kitchens of Buckingham Palace and for Her Majesty Queen Elizabeth II on her last visit to Belfast.

Darren Boyle is a 2nd year level 2 Culinary Skills student and currently works in Vanilla restaurant, Newcastle Co Down. Eoin Gallagher is also a Culinary Skills student and works in the Little Wing chain of Pizzerias. Ciaran Magee is a 1st year level 2 student.

JULY 2018 25

FIVE WAYS TO USE

Silver Celebration

Grow your footfall with HEINZ SAUCES 79% of consumers sa y that they are more likely to choo se a outlet that of n fers a Heinz range of Sauces! *

Make Heinz sauces visible in your outlet! www.kraftheinzfoodservice.co.uk @KraftHeinzFSUK Source: Canadean Brand Advantage April 2014.

*

RAISE THE BAR

RAISE

In terms of red, with spicy and sweet marinades, a New World wine will go well with their ripe fruit.

Beer is an obvious and great choice, again something with a bit more flavour is much better than the lighter flavours of lager.

Drinks to match strong flavours >> Summer is here and, weather permitting, the barbecue season is in full swing. So which drinks will you be serving on a sunny afternoon to complement your barbecued food?

The smoky and caramelised flavours of the grill will require something a bit more robust to stand up to them. So for white wine I would recommend a Chardonnay, Viognier or Chenin Blanc to match with barbecued fish. Rosé also would work well, especially with the sun!

What about cocktails? Well a Pimm’s and lemonade is a classic and good choice with its fruity flavours and also it’s also very refreshing. Another drink is the Mint Julep - a drink popular in the south of the USA where barbecued meat is super popular.

You can also add fruity flavours to it: peach works very well, just add some ripe peach to the mix or substitute the sugar with a peach schnapps or liqueur.

Frozen drinks are great, frozen margaritas or frozen daiquiris on a hot sunny day are a delight to drink. You can add fruit to them like strawberries or raspberries, and the sweetness of the fruit will complement the smokiness of the barbecue.

Luca Cordiglieri, of the UK Bartender’s Guild

Mint Julep

• 60ml Bourbon • 8-12 mint leaves • 10ml sugar syrup

“Mint Juleps are popular in the south of the USA where barbecued meat is super popular.”

In a Julep Cup or rocks glass, gently muddle the mint. Add the rest of the ingredients and crushed ice and stir until the outside of the glass is frosted.

Garnish with a sprig of mint.

ITALIAN INSPIRATION Italian Chicken with Courgettes and Spinach C H E F ’ S N OT E S

Number of servings: 15

Prep time: 20 minutes

Cook time: Product: Bisto Chicken 35 minutes Bouillon Homepride Tomato Sauce

INGREDIENTS • • • • • •

10 Chicken breasts 20 Slices pancetta 25g Olive oil 10g Fennel seeds 2 Cloves garlic, crushed 1 Lemon, zested and juiced • 600g Courgettes, sliced

METHOD • 50g Pinenuts, toasted • Fresh basil to garnish • 200ml Bisto Chicken Bouillon (prepared) • 400ml Homepride Tomato Sauce • Black pepper to season

1. Pre- heat the oven to 180°C, 350°F, gas mark 4.

2. Wrap each chicken breast in two slices of pancetta, then bake in the oven for 20-25 minutes or until it reaches a core temperature of 75°C 3. Mix the olive oil, fennel seeds, lemon zest and garlic with the courgette slices.

In a griddle pan cook for 2-3 minutes each side until just cooked, add the spinach and pinenuts and cook for a further two minutes

or until the spinach has wilted. Season with black pepper and add the lemon juice.

4. Take the chicken out of the pan and deglaze with the chicken bouillon.

5. Add the chicken stock and juices to a saucepan, add the tomato and basil sauce and heat through.

6. To serve place a portion of the courgette and spinach on the plate, with the chicken breast sliced and a pool of sauce.

JULY 2018 27

DICKSON’S DIARY

The Classic All American Barbecue Sharer

Sausage and apple-mustard slaw subs

Consumers never tire of the nostalgic American flavours so be sure to offer a delicious sharing platter featuring ribs, hot and spicy chicken wings, mac n’ cheese, and barbecued corn on the cobs.

Smokey, barbecue flavours are high on the food trends list this year.

Whether you’re wowing customers with the theatre of cooking on a barbecue al fresco in your establishment or creating some delicious barbecueinspired dishes for your menu, adding some sizzle to your offering is bound to increase profits.

Brilliant barbecues are no longer just about burgers and bangers. They are a much more sophisticated affair these days and are drawing inspiration from all four corners of the culinary world, rather than simply focusing on TexMex options.

Middle Eastern and Korean influences have found their way onto mainstream menus in the last year or so and are proving hugely popular.

Barbecue techniques are changing too, and menu descriptors emphasising cooking methods, such as “charring, burning” and “smoking”, continue to grow in popularity.

I’ve been working up some brilliant global cuisine- inspired barbecue recipes including the stunningly delicious ras el hanout tofu veggie skewers featured on our front cover for this issue of Stir it up magazine.

Paul Dickson

For the full recipes al for all of the Glob Barbecue dishes ww w. shown here, visit o.uk/ e.c in az ag stiritupm allob s/g ck pa erecip ue barbec

All American barbecue sharer

Sausage and Apple - Mustard Slaw Subs with Topped Sweet Potato Crisscuts

Barbecued harissa garlic king prawns with jewelled couscous salad Pep up your prawns with a delicious and easy-to-make harissa paste made with Country Range Butter, Garlic Puree and Spices. The Country Range Spices are a really high standard and come in a great container which is easy to store.

Simply brush the harissa paste over the prawns and cook on a griddle pan or barbecue until just cooked. Flame up the barbecue with a squeeze of lemon and olive oil to add extra smokiness. Serve with a jewelled cous cous packed with your choice of seeds, nuts and dried fruits, such as prunes, dates, pomegranate seeds and apricots, plus lemon juice, garlic and fresh herbs.

Country Range Cous Cous is a great base – it gets better the more you throw at it! You can also add spices such as turmeric or smoked paprika to add colour to your cous cous.

Take some delicious Country Range Butchers Style Sausages and brush them with a sticky honey-mustard glaze.

Next, dress a hot, fresh baguette with some crunchy apple and mustard slaw and, voila - the perfect on the go snack or as a main with delicious sweet potato crisscut s on the side. Switch in a meatfree sausage to ensure your vegetarian customers can enjoy it too!

Korean Bulgogi Beef Burrito with Kimchi and Korean Mayo

This Korean twist on a classic is the perfect on-the-go lunch option. It is inspired by traditional Korean ‘Bulgogi’ which literally means ’fire meat’. Traditionally thin slices of beef which is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and pepper, often served on a table top barbecue in front of the customer.

Korean Chilli Beef Burrito with Korean Mayo

Ras el hanout Tofu Veggie Skewers with Peri Peri Cauliflower ‘Wings’

For an out-of-this world vegan barbecue buster, as seen on our cover this issue, coat some cauliflower florets in a paste of flour, water, cumin seeds, cayenne pepper and smoked paprika, roll in panko crumbs and deep fry. Then brush on some Country Range Peri Peri Sauce and pop in the oven. next take some chunks of firm tofu and ‘inter-skewer’ with your favourite fresh vegetables (choose different textures so that every mouthful is different).

Make a ras el hanout spice mix marinade to brush over the kebabs before griddling or barbecuing. Serve with a dipping sauce made from equal quantities of Country Range Peri Peri Sauce and mayonnaise.

28 JULY 2018

FOOD & INDUSTRY NEWS

Food &

industry news

NEW AMBASSADORS FOR HOSPITALITY ACTION >> Leading chef restaurateurs Jason Atherton and Tom Kerridge have reinforced their long-standing support of Hospitality Action by taking up ambassadorial roles.

Jason replaces Heston Blumenthal as the charity’s principal patron, while Tom joins a body of patrons that includes Michel and Albert Roux, Raymond Blanc and Anton Mosimann.

Jason has been a supporter of the charity since becoming a patron and trustee in 2011. He said: “I feel lucky to be in a position to use my influence to help others.”

Tom added: “Ours is an incredibly tasking industry to be in, so it’s amazing to know that there is a wonderful support system. It’s a charity that I can relate to, can help with and in turn, I hope, help other people.”

Jessie bags first ever BBVA scholarship >> Jessie Liu, a 24-year-old chef from Taipei, Taiwan, has been announced as the first ever recipient of the 50 Best BBVA Scholarship.

oks applied Over 1,000 coscholarship for the sin gle The scholarship, developed in conjunction with global financial group BBVA, has been created to nurture the legacy of culinary excellence which the annual awards promotes, with entries open to aspiring chefs from across the globe.

Over 1,000 ambitious cooks from 82 different countries applied for the single scholarship.

Visit the Hospitality Action website for more information www.hospitality action.org.uk

Bring your hot chocolates, mochas, milk shakes, desserts, cakes and coffees to life with a little magic with our New Additions range.

Shake, Sprinkle and Stir... some colour, texture and flavour with whatever topping you choose and add value and a little fun to your drinks, cakes and desserts.

Email: louiseh@orchard-valley.co.uk • www.orchard-valley.co.uk • Tenbury Wells • Worcestershire • WR15 8SZ • Tel 01584 811137

30 JULY 2018

industry news

PACT ON PLASTICS

>> Unnecessary single-use plastic packaging will be a thing of the past as businesses sign up to a world-first pact, which aims to transform the plastic packaging system in the UK and keep plastic in the economy and out of the ocean.

The UK Plastics Pact, launched by sustainability experts WRAP, has committed to hit a series of ambitious targets by 2025: Britvic is one of the companies to have signed up to the pact.

Matt Barwell, CMO and executive champion of Britvic’s A Healthier Everyday programme, said: “This is an extremely important issue and we

take our responsibility to help protect the environment incredibly seriously.

“Already, all our PET plastic bottles are fully recyclable in the UK recycling system and carry the on-pack-recycling-label to encourage our consumers to recycle.

In 2017 we removed 308 tonnes of primary plastic bottle packaging from our supply chain by moving products onto our new bottling lines and accessing lighter weight bottles.

“Looking to the future of packaging, we are currently trialling the use of recycled plastic (rPET) in our bottles to help us achieve our aim of significantly increasing the amount

Eliminate

problematic or unnecessary single-use plastic packaging through redesign, innovation or alternative (re-use) delivery models.

100 70 30

of plastic packaging to be reusable, recyclable or compostable of plastic packaging effectively recycled or composted average recycled content across all plastic packaging

of rPET we use. At the same time, we continue to invest in R&D to investigate the use of alternative sustainable materials to package our products.”

For more information visit www.wrap.org.uk/UKplasticspact A new guide on how to reduce plastic consumption has been published to help businesses. The Guide to Plastic Consumption and How To Reduce It, created by The Planet Mark can be downloaded for free at https://bit.ly/2qIK6h1.

CRAFT GUILD OF CHEFS APPOINTS ANDREW BENNETT >> Andrew Bennett has been appointed national chairman of the Craft Guild of Chefs, and Nick Vadis as national vice chair of the association.

I am delighted to be appointed the new chair of Craft Guild of Chefs. I have worked in this industry a long time and look forward to sharing my ideas and hope to be influential to the guild and its members - Andrew Bennett

Your Guests Deserve Brontë

The Perfect Biscuit for Every Occasion 100 x 2 Biscuit Mini Packs in 5 Delicious Varieties: Viennese Fingers Golden Crunch Chocolate Chip Fruit Shrewsbury Shortcake

Paterson Arran Ltd. The Brontë Bakery, EH54 5DN Email: amessagetoyou@paterson-arran.com Tel: 01506 431 031 www: paterson-arran.com

JULY 2018 31

FOOD & INDUSTRY NEWS

Food &

On the Range

ON THE RANGE

The Leading Independent Foodservice Brand

Orange cake

with mandarin jelly, chocolate cremeux and chocolate soil

Chocolate and orange are a classic food combo – and a particular favourite of diners at the AA Rosette-winning Shropshire Inn in Haughton, Stafford.

“Everyone loves Jaffa cakes!” says head chef Steve Kirkham, who created the dish. “My version is a deconstructed version of them, I guess.”

This delicious dessert came into being following increasing customer demand for gluten-free puddings. “Everything apart from the chocolate soil is gluten-free,” continues Steve. “I use Country Range Ground Almonds instead of flour. It’s a brilliant product and much cheaper than branded alternatives. Similarly, the Country Range 70% Dark Chocolate Drops offer fantastic quality and value for money. I tried them once as a one-off – and have used them ever since!”

Method Orange cake:

1. Bring the clementines to the boil in a pan of water, cover and simmer for 1 hour until soft.

Drain the water away then leave to cool slightly.

2. Infuse the segments in the grenadine for 24 hours to take on the flavour and colour.

4. Stir the purée into the eggs, and then add the ground almonds and baking powder mix until smooth.

90ml double cream 150ml milk 1 egg

6. Leave to fully cool at room temperature before portioning.

Chocolate soil:

1. Gently melt the butter.

1kg Boiron mandarin purée 200g caster sugar 5 leaves of Country Range Gelatine

Chocolate cremeux: 200g Country Range 70% Dark Chocolate Drops

Orange segments: 1 Jaffa orange 100ml grenadine

2. Pass off the chocolate paint and chill until needed.

3. Puree the clementines until smooth.

Orange cake:

Mandarin jelly:

1. Make a syrup with the sugar and water, remove from the heat then whisk in the cocoa powder until smooth.

Orange segments:

Ingredients

250g Country Range Cocoa Powder 400g caster sugar 300g Country Range Ground Almonds 200g Country Range Plain Flour 12g Country Range Salt 250g Country Range Butter

Chocolate paint:

2. Whisk the eggs and sugar together until incorporated but not to a sabayon.

5. Bake in a lined tin 160°C for around 30-40 minutes until just cooked.

750g clementines 12 eggs 450g caster sugar 300g Country Range Ground Almonds 2tsp Country Range Baking Powder

Steve Kirkham

Chocolate soil:

2. Mix all the dry ingredients together in a food processor, and then gently pour the melted butter in on a low speed. When incorporated, decant on to a lined baking sheet, flatten the crumbs out and cook for 30 minutes at 150°C until cooked.

1. Segment the orange and dry the segments on kitchen paper.

Chocolate cremeux:

1. Gently melt the chocolate in a bain marie.

2. Bring the milk and cream to the boil; remove from the heat and leave to cool slightly. Whisk the egg, and beat into the milk and cream mixture.

3. Gradually incorporate the cream into the chocolate bit by bit. Chill to set.

3. Leave to cool at room temperature, then blitz to a crumb.

JULY 2018 33

MCA

at ASK Italian, taking a BBQ staple and mixing it with an Italian classic.

By Simon Stenning, executive director, MCA. Eating and Drinking Out Market Insight

BBQ Trends

From the Menu Tracker we can see that BBQ is the most popular flavour on pub and restaurant menus. BBQ pulled pork has also been a dish on a significant number of menus, although we think that this might be waning.

Korean BBQ is also a prominent and growing international version, but there are many international versions cropping up, including those from Turkey, Greece, or Middle Eastern cuisines. Examples include Olle, a Korean BBQ restaurant where you grill your own meats; Black Axe Mangal, a Turkish grill/kebab restaurant; Suvlaki, a Greek restaurant cooking on a robata-style grill over charcoal.

These might not be considered traditional BBQ restaurants, but they are providing consumers with the authentic grilled meat flavour, but possibly appealing to slightly healthier and more interesting consumer demands.

Within our Menu & Food Trends Report which was launched recently, we have identified BBQ as a significant growth cuisine, falling into the ‘Hot’ trend category.

The traditional American BBQ restaurants such as Bodeans, Big Easy, MeatLiquor, and Red’s True BBQ are all doing well, providing a real experience through cooking and serving authentic foods.

Indeed Red’s True BBQ team recently finished 4th in the World’s Championship Bar-B-Que in Houston, Texas!

But we are also seeing BBQ being used as a flavour or preparation style, right across the industry, with Italian and Spanish brands offering it on their menus; these have included Barbacoa Romano Pizza at PizzaExpress and Beef Brisket Bolognese

So, there are many different versions of BBQ, but all have appeal with consumers, so make sure you have a mix of menu ideas, and tempt your guests with the fantastic quality of grilled/charred meats – and vegetables!

Chicken is the meat used in over of BBQ dishes

50

Asian, Middle Eastern and South American are the cuisines in the spotlight in 2018 Non-traditional sauces make up the majority of sauces on menus in 2018, such as harissa, chimichurri and romesco BBQ chicken wings with sweet chilli sauce

VIVA

Frozen Yogurt

• A delicious dessert – a refreshing alternative to ice cream • Made with fresh yogurt and fully traceable milk from our own dairy herds • Can be customised with your choice of fruit, sauces and toppings • Available in six great flavours

For more information visit www.pritchitts.com PRI15790 - CRG - Viva Frozen Yogurt - HPH - July - 2.indd 1

34 JULY 2018

20/04/2018 16:44

COUNTRY CLUB

Smokin’

hot This issue of Stir it up is dedicated to one of the biggest food trends of the moment – global barbecue. So it’s only fair that we offer one lucky reader the chance to bag one of the best barbecues around!

WIN

The Weber Master-Touch 57cm Gourmet Barbecue System has the style and functionality of the much-loved Original Kettle Premium – but takes barbecuing to another level with the addition of a Tuck-Away lid holder and Gourmet BBQ System grate for even more grilling versatility and ease of use.

A gourmet barbecue system

This innovative grate can be used as a regular cooking grate or the 30cm middle section can be simply lifted out and replaced with one of the five interchangeable accessories; wok, sear grate, griddle, pizza stone or poultry roaster, all of which can be purchased separately.

There is plenty of grilling area remaining around the outer rim for grilling when the Gourmet BBQ System Grate accessories are being used as the total cooking grate area is 2552cm².

For your chance to win this amazing prize worth £235, simply send an email titled ‘Weber barbecue’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Wake up to this

brilliant prize To celebrate the launch of their new portable cereal pots range, our friends at Nestlé Breakfast Cereals are giving one lucky Country Clubber this fantastic Nespresso Pixie machine worth £139.

Pixie is the quickest of the Nespresso machines, reaching its heat in 25 seconds, providing you with the perfect coffee in record time.

It’s the size of a small rabbit and is equipped with a smart alert system which notifies you when the water tank is almost empty.

WIN

Nespresso Pixie machine

In addition, the winner, plus nine runners-up, will receive sample packs of the new cereal pots comprising 4 x Original Shreddies and 4 x Shredded Wheat Honey & Nut. Cereal is already the preferred breakfast of choice in the home accounting for one in two occasions, but there is limited choice in the out of home market where cereal is eaten in just one in every 20 breakfasts.

Cereal pots should create new sales from people who don’t just want a snack at breakfast, they want something tasty and in a convenient format too.

To enter, send an email titled ‘Nestlé breakfast’, 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: 31st July 2018. All winners will be notified by 31st August 2018. 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

JULY 2018 37

THE MARKETPLACE

T he Marketplace

Keeping you up-to-date on new products and services within the foodservice industry

BRITVIC SET TO SPARKLE WATER CATEGORY

JUICY IDEAS FROM COLDPRESS

>> Britvic Soft Drinks has announced the launch of a new range of infused sparkling waters, offering feel-good sparkle that tastes good.

>> Coldpress has unveiled five fantastic ‘free from heat’ (HPP) juices. Available in 250ml servings, the flavours are: Pink Lady Apple Juice, Valencia Orange, Pumpkin Power, Mean Greens and Berry Beets.

Made simply with sparkling water infused with fruity flavours, Aqua Libra offers a drink that is crisp, clean and unsweetened.

The new Aqua Libra range is available in a premium 330ml can format in three flavours - Raspberry & Apple, Tangerine and Grapefruit & Pineapple - all of which contain no added sugar, sweeteners or artificial flavourings, meaning it falls below the sugar levy threshold.

Coldpress is the undisputed pioneer of HPP (high pressure processed juices).

Says founder Andrew Gibb: “Unlike most mainstream juices we put the needs of our ingredients first by choosing HPP over traditional pasteurisation. We refuse to sap or suppress their rich flavours or nutritional integrity by resorting to heavy-handed heat treatments. As a result each and every one of our juices bristle with flavour and beneficial nutrients.”

Whitby Foodservice Seafood Sharers ad A5 AW.pdf

At under three calories per can, this product range offers health-conscious consumers the perfect solution for a refreshing uplift.

1

10/05/2018

11:34

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Drop us a line at hello@whitby-seafoods.com 38 JULY 2018

ADVICE FROM THE EXPERTS

A Guide to Meat Ageing

By Michelin-starred chef Shaun Rankin, of Ormer Mayfair

>> Personally I think there is nothing better than entering a restaurant and seeing beautiful cuts of meat hanging in a dry ageing cabinet. They are fabulous sales tools, resulting in the customer already knowing what they want before they even sit down at the table.

Buying the right meat

I like to make sure the meats come into my kitchens around the 21-day mark. Most restaurants serve out on a 35 to 50 day window, allowing them to rotate the stock efficiently. I would recommend using two cabinets, so the meats can be rotated allowing you to control your orders. Use one cabinet for meat 21 days and up, and the second for holding the products that are ready.

Of course, if you wish to take your meat further in age, from 50 to 100 days, then no problem. A great tip is to melt some lard and brush it on the ends of the meat, as this will reduce shrinkage.

I tend to work on the basis of my temperature being 2°C and humidity being around 55%.

There’s so much more you can try out in a meat ageing cabinet, from making your own chorizo or charcuterie to drying your own hams on the bone.

The meat ageing cabinet

Choosing the right equipment for the operation is essential. If you’re dry ageing meats, or making your own charcuterie, you need a cabinet you can rely on, such as the new model from Precision. A meat ageing refrigerator needs to deliver the perfect temperature-and humiditycontrolled environment for meat ageing.

The temperature needs to be accurately set between 1ºC and 4ºC and humidity controlled between 55-85%. Himalayan Rock Salt will enhance meat flavour and optimise the cabinet’s humidity regulation.

Looks are important - stainless steel construction provides not just a hygienic solution but a professional appearance that can be used back or front of house, as a meat ageing sales tool.

Shaun has collaborated with British refrigeration manufacturer Precision to produce a Guide to Meat Ageing.

For a free copy visit: www.precisionrefrigeration.co.uk

The perfect meat ageing environment:

1-4˚c

temperature

55 humidity -85 %

Stainless steel cabinet

Himalayan

rock salt

Make sure you label the meats clearly with the date

Dry ageing is all about consistency and creating the correct environment. The most inconsistent part of the whole process is of course the meat! This is because no two pieces are the same, just as no two cattle are the same.

Dry ageing is also about keeping the good bacteria inside the meat and not allowing bad bacteria in. What you are trying to achieve is a natural breakdown of the structure and fibres. This process will lead to tender, firm and well-flavoured meat with that distinct aged flavour.

Typical signs of bad bacteria include green showing on the flesh and spores of unhealthy mould. This is when you will know that your cabinet settings are not correct and there is too much moisture inside. Straight away remove the meat, cut the edges off and start the process again.

Salami with walnuts JULY 2018 41

LEADING LIGHTS

Leading Lights

Mark Birchall Mark Birchall is the talented chef-patron at Moor Hall, a stunning restaurant with rooms set in five acres of beautiful countryside in Aughton, West Lancashire, which opened in March last year.

The restaurant marks a return to his Lancashire roots for the former Roux Scholar, after leaving his role as executive chef at the twoMichelin-starred l’Enclume in Cumbria.

How did it feel to be awarded four AA Rosettes earlier this year?

Obviously the team is thrilled, but this is only just the beginning… we are constantly reviewing and refining our food and service, so we’re aiming even higher!

The award came just four months after you gained three AA Rosettes. What made the difference do you think?

Was it difficult to walk away from L’Enclume?

Tell us how your garden kitchen impacts on your menu.

No, it was time – I had been there for nearly nine years and I had always wanted a place of my own.

The gardens are starting to come into their own now, one year on. My chefs and I constantly collaborate on planting for both vegetables, fruit and flowers for our menus. I love being in control of some of our ingredients in this way, making it ultra-seasonal.

How important, as a Lancashire-born chef, was it to open your first restaurant on home turf, and how has the traditional local fayre influenced the menu?

There’s an official ladder you I am proud to be from Lancashire have to climb in any award and I have been so impressed scheme, and we were very with the incredible variety The gardens pleased to achieve our are starting to come of local suppliers and AA Rosettes. Who knows, into their own now. I tradesmen, for both the maybe there’s a fifth love being in control of kitchen and the entire Rosette on the cards! some of our ingredients renovation project for in this way, making it Moor Hall. ultra-seasonal.

How does it feel

coming out of the shadows and fronting your own restaurant?

It’s both liberating and daunting – I am very happy being in charge of the entire operation, but I couldn’t do it without my team behind me.

42 JULY 2018

Do you ever think you’ll succumb to the lure of the capital?

No, it’s a crowded place. We’re close enough at Moor Hall to two big cities – Liverpool and Manchester.

You’ve talked in previous interviews about “greater guest involvement”, and have installed a walk-in cheese room and wine cellar at Moor Hall. How does this enhance the dining experience in your opinion?

We want our guests to understand as much as possible about the detail going into our menus, and we also welcome them to tour around the kitchen and our gardens.

Tell us about your plans to create an on-site bakery, meat-hanging room and dairy.

Work is in progress and we hope to have all three up and running by late summer.

(Inspired by Nigel Haworth) Ingredients 300g shoulder and neck of Herdwick lamb, cut into 4cm pieces (equal quantities) 150g de-boned breast of Herdwick lamb, cut into 4cm pieces 500g white onions, thinly sliced 500g King Edward potatoes, peeled and medium size 15g plain flour 60g salted butter, melted 20g fine sea salt – approx.

White pepper 50g white chicken stock

Method 1. Pre-heat the oven to 140°C. 2. Place the lamb in an earthenware

dish and season with 15g of salt (approx.), pepper and dust with the flour.

3. Sweat the onions with 20g of butter and a pinch of salt until translucent.

Cool, then add to the lamb.

4. Pour on the white chicken stock.

Describe the perfect hotel breakfast.

“It’s both lib d daunting, but I couldn’t doeratit inwgitan hout behind me.” my team

I’m proud of what we’re offering at Moor Hall to overnight guests – it’s a bit of everything, from homemade granola to smoked salmon and eggs, plus our own bread and jams. It’s like a little breakfast picnic buffet on the table.

You displayed grit and perseverance in entering the Roux Scholarship four times (succeeding in 2011 aged 29).

What made you keep going and why was it so important to you?

I respect the Roux chef dynasty and learned a lot from each year that I entered.

5. Thinly slice the potatoes, dry and

season with 5g of salt and some pepper.

Mix with 30g of melted butter and layer on top of the lamb/onion mix.

6. Bake for 2¾ hours.

7. Brush with the rest of the melted butter.

8. Serve with pickled red cabbage, beetroot and salt baked carrots.

And now for three questions that we ask all of our Leading Lights…

I’m fro,mso it’s Lancasdhhirooed dish. a chil

1. What are your three kitchen secrets?

That would be telling.

How important is entering culinary competitions to aspiring young chefs? What advice can you offer to them?

2. What is your favourite ingredient and why?

Both culinary and wine competitions are good exercises for young chefs and sommeliers. It’s an opportunity for them to meet fellow young professionals and pick up new skills and broaden their professional network.

3. Please could you share your favourite recipe, along with your reasons for choosing it?

Elderflower vinegar. It’s great to use in sauces, mainly for poultry.

Lancashire Hot Pot. It’s my favourite dish because I’m from Lancashire, so it’s a childhood dish.

JULY 2018 43

LEADING LIGHTS

Lancashire Hot Pot

2018 2019

STU DENT CHEF

Challenge

The Challenge requires teams of three full-time hospitality and catering college course students to work together to develop a three course, four-cover menu around a given theme that they can prepare, cook and present to a high standard within a 90 minute period.

The Process STAGE 1 Paper Entry Submission STAGE 2 Live Regional Heats STAGE 3 Live Grand Final at ScotHot 2019, Scotland’s largest food, drink, hospitality and tourism trade show and home to the prestigious Scottish Culinary Championships

COUNTRY RANGE CLASSIC The theme for the 2018/2019 Challenge is focused on the core skills that all great chefs need, supporting the curriculum and the development of the students.

The Challenge is a very sharp learning curve for students but it nurtures creativity and teaches them precision, organisational skills, discipline, speed and teamwork, which reinforces what they learn at college and need in the industry. They also get to travel and meet people from other parts of the country, visit shows and events so it’s a great opportunity to build their CV, as well as being a tremendous source of personal achievement and pride.

Robbie Phillips, Chef Lecturer at City of Glasgow College (2018 Challenge Winners)

ARE YOU UP TO THE CHALLENGE? To find out more about the Challenge and details on how lecturers and students can get involved visit www.countryrangestudentchef.co.uk

INT RODUCING NEW

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NESTLEPROFESSIONAL.CO.UK/CHEF OR CALL 0800 745 845 ®Registered Trademark of Société de Produits Nestlé S.A.

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk

1

Fantastic florals

Thomas’s Café at Burberry in London’s Regent Street created this show-stopping floral ice bowl filled with elderflower sorbet and rose ice cream topped with shortbread and lemon curd to help customer keep their cool in the heat of the summer.

2

Go potty for caviar

For a decadent brunch, try Patata e caviale, a double-baked potato with

1

soft boiled egg and Keta caviar as served at Mayfair restaurant Sartoria.

3 FreeFrom Italian

Roberto Cost has launched London’s first gluten, dairy and sugar-free Italian restaurant called Ardiciocca serving gems such as almond tiramisu and this marinated and flamed mackerel, kimchi cucumber, dill and coconut yoghurt.

3

2

4 Hot hot dogs!

Celebrate National Hot Dog Day with this Hot Dog Bombay recipe from Major International which can be easily replicated on the barbecue https:// www.majorint.com/magazine/recipes/ snacks/hot-dog-bombay?id=112&s=.

Scotland 5 When meets Peru

4

Michelin-starred restaurant LIMA combines British and Peruvian produce with this Loma Steak Huancaina, served alongside Yellow Aji sauce and coriander cress. The beef used is a highly-marbled

5

award-winning Rhub beef, made from grass-fed Aberdeen Angus which is aged for 35 days in a Himalayan salt walled chamber.

6 Brunch with Benedict

For the ultimate in decadence for discerning customers, this delicious Lobster Benedict from the Bluebird Cafe is sure to go down a treat.

7

6

7

Cure-ious salmon

Ben Tish has unveiled an exciting new menu at The Stafford Hotel in London’s re-launched American Bar, with dishes such as this beetroot cured salmon with salt-baked beets, soft-boiled organic egg, pan gratto.

JULY 2018 47

FOOD FOR THOUGHT

FOOD FOR thought

Inspira ti recipe idonal for sum eas m menus er