THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
H ighchairs at the
BIG ideas for small plates: Tapping into the tapas trend
Clever catering for kids
What did you tell us in 2017?
Readers Survey 2018
tell us that what they read in the magazine directly influences their menus
“We get lots of ideas from Sti The articles are all very dowrnit up. earth and feel like are writtento specifically for us rather than at big corporate companies likaime ed other catering magazines” – school catering manager
– guest house and conference centre chef
Please could we urge you to spare five minutes to complete the attached short questionnaire? It really is a big help – and there’s a great incentive. All completed surveys will be entered into a prize draw to be in with a change of winning one of three sets of £100 Love2Shop vouchers!
In the 2017 Reader Survey you told us you wanted more information about food trends, global cuisines and seasonal produce – and so, in January, we launched two brand new features: Eat the Season, and Plate Arrivals, which looks at food trends from around the globe. We’d love to know what you think of these two new additions, along with all of our other existing features, and are equally excited to hear what 2019 might have in store in terms of editorial. We’re also keen to know how you use our Promotions supplement.
don’t read any other trade magazines
“It’s the highlight of the month in the kitchen when it arrives in the delivery”
Every year we like to take a good hard look at ourselves. After 10 years producing what is regularly heralded as “the best customer magazine in foodservice”, we’re proud of the content and design of the magazine, but we’re also keen to continue to improve and refine it to ensure it’s the best possible read for you. That’s why, at this time every year, we carry out a Reader Survey to gauge your thoughts on how we’re doing – and suggestions for making it even better.
share their copy of Stir it up with other people in the business
APRIL 2018 JA N/FEB
2018 THE COUNTRY RANG E GROUP MAGAZINE
UP MAGAZ Y RANGE GRO
INE FOR CAT
Life after MasterChef
Fame & selfies for the show’s youngest ever winner
PULLING THE PLUG ON PLASTIC POLLUTION
how sharing pLatters enhance social dining
Enter easily and quickly online at
o.uk/r/ w w w.surveymonkey.c SIUSurvey18
Turn t o pageenu 14 for kids mn inspiratio
Summer is finally here – hurrah! Time to make the most of the abundance of delicious produce our wonderful country has to offer. This issue of Stir it up is packed with inspirational recipes and ideas for summer menus, plus we also take a look at this year’s BIG trend for small plates.
As we look ahead to the school summer hols, it’s worth giving some thought to how you cater for your dinky diners. With provision for young children often dominating venue choices for parents when eating out, providing an appealing offering for little ones is a lucrative proposition. For help and advice, check out our Category Focus on page 14. June sees the official launch of the 2018/19 Country Range Student Chef Challenge and we’re hoping for a record number of entries. Catering students and lecturers can sign up to enter the UK’s most prestigious student competition at www.countryrangestudentchef.co.uk. We also examine the new International Dysphagia Diet Standardisation Initiative (IDDSI) on page 22, which has been developed to create a standardised way of naming and describing texture modified foods. Catering for dysphagia sufferers is a huge challenge but there’s plenty of help and resources available as detailed in the feature. Country Range has joined forces with Premier Foods to champion the fabulous work of chefs in the care sector with the launch of the 2018 Care Caterer of the Year competition. Find out how to enter on page 21.
05 EAT THE
PROFILE Lingholm Kitchen
SEASON - Raspberries
NEW FROM COUNTRY RANGE
11 HOSPITALITY - Portion control
04 READERS’ LIVES COOKS CALENDAR PLATE ARRIVALS
- Chef shortage
ADVICE FROM THE EXPERTS
- Catering for kids in the healthcare sector
25 FIVE WAYS
TO USE - Country Range Hazelnuts
CATEGORY FOCUSCatering for children, babies & toddlers
MCA - Mumsnet research reveals what parents want
& WELFARE -
31 ON THE RANGE - Trio of pork by Aaron Hammond
DISH - Dermot O’Leary
Championing care caterers
- The dawn of a new era for dysphagia
- Tapping into the tapas trend
36 RAISE THE BAR - Pisco sour
FOOD FOR THOUGHT Inspirational recipe ideas for summer menus
Finally, please could I urge you to complete our annual Reader Survey (found on page 2 and also online at www.surveymonkey. co.uk/r/SIUSurvey18). It only takes five minutes and really helps the Stir it up editorial team to tailor the magazine content to your needs.
37 FOOD &
CLUB - Cuba book giveaway, colouring packs, tapas set
Help us to keep creating a stir!
EDITOR Janine Nelson email@example.com WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777
APRIL 2018 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
COUNTRY RANGE STUDENT CHEF CHALLENGE 2018
firstname.lastname@example.org DESIGN & PRINT Eclipse Creative FRONT COVER Sourced by Eclipse Creative
Good morning - Wake up to the
breakfast & brunch opportunity
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.
E FOR CATE
Life after MasterCh
Fame & selfi ef es for the show ’s youngest winner ever
Share th e
PULLIN THE PLU G G ON PLA STI POLLUT C ION
how sharing pLatte enhance social rs dining
Our editorial partners...
NTRY RANG E GROUP
Visit our website for lots more advice, inspiration and recipes!
COOKS CALENDAR JUNE
1 WORLD MILK DAY 1 National Fish & Chip Day CARE COOK 6 NACC OF THE YEAR FINAL,
Read ers ' Li ves 1 Name: Kevin Berkins 2 Job title: Managing director 3 Place of work: The awardwinning Fence Gate in Lancashire
4 Typical working hours: Six days and too many! 70 hours per week
5 How long have you worked in the catering industry?
I’ve had the Fence Gate for 36 years
6 Most interesting fact about you: I’ve been the
BARKING & DAGENHAM TECHNICAL SKILLS ACADEMY
9 WORLD GIN DAY worldginday.com
Good old British with a modern twist
8 Signature dish: 35 day dry-aged Rib Eye
9 Must-have kitchen gadget: Sharp knives – best gadget ever
10 Top culinary tip: Keep it fresh and use the best produce available
11 Who is your
inspiration and why? Michel Roux
(The Waterside). He’s the daddy!
Country Range ingredient and why?
BNF HEALTHY EATING WEEK https://www.nutrition.org.uk/ healthyliving/hew/bnfhew18.html
PICNIC WEEK 15 – 24 NATIONAL www.nationalpicnicweek.co.uk/
11 - 13 LACA ‘The Main Event’ 1 - 31 NATIONAL ICE conference, Hilton Birmingham Metropole CREAM MONTH www.laca.co.uk/events/conference Childhood 2 - National 18 NATIONAL HOT DOG DAY Obesity Week 8 www.mendcentral.org/ncow 23 - 25 TUCO (The University Caterers 2 - 14 WIMBLEDON Organisation) conference, University of Hull 4 - 5 21st Annual Skills for Chefs 23 - 26 Royal Welsh Show, Llanelwedd Conference, University of Sheffield www.tuco.ac.uk/learn/conference/
7 WORLD CHOCOLATE DAY 30
Delivering on-trend dishes from around the globe
Cuba is the largest Caribbean island, covering 42,815 square miles of land and has a population of more than 11million. The fact that it is an island does not influence its food as much as you might expect. Instead, Cuban food has been influenced by its migrant populations and this fusion of flavours makes for an interesting and unique cuisine.
A oz con Pollo Chicken and yellow rice
is the national dish of Cuba. Made with dark meat, onions, garlic, peppers, spices and tomato paste. Some chefs add green peas, pimentos and olives at the end.
Country Range Creamery Butter – it’s great quality and a good price
Arroz con Pollo
4 JUNE 2018
National Supreme Sausage Champion twice and hold the Guinness World Record for most gins commercially available
7 Favourite cuisine:
14 – 15 FIFA july WORLD CUP BEER DAY 15 NATIONAL https://www.beerdaybritain.co.uk/ 17 Father’s Day
NATIONAL CHEESECAKE DAY
Dulce de leche A caramel dessert
made by condensing milk and sugar with cinnamon.
F ita The frita is the Cuban version of a hamburger and is topped with french fries – and sometimes mixed with chorizo. Huevo habane os
Eggs cooked over a sofrito – a slightly fried mixture of tomatoes, garlic, peppers and onions.
Lechon as ado A milk piglet cooked whole on a spit, until the skin is crispy and served with a spicy Cuban marinade called mojo.
Crispy fried pork rinds.
Medianoche Literally meaning “midnight”, this sandwich is served in nightclubs in Havana and consists of sweet egg bread filled with ham, pork, cheese and pickles.
R opa Vieja Flank beef braised in water
Baby back ribs marinated and served with a mix of orange juice, lime juice, oregano, garlic, and olive oil.
until it can be shredded, served with sauteed onions, garlic, peppers with spices including salt, pepper and cumin, and a sauce made with tomato puree and white wine with added olives.
By George McIvor, chairman of The Master Chefs of Great Britain
EAT THE SEASON
e s h e t a t s a on E 1. Fab four
Four fantastic elements bring complementary flavours together for this showstopping dessert of milk chocolate and raspberry delice with Amaretto cream, raspberry and honey tuiles.
2. Berry panacotta with rosemary ice cream
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.
Bring a twist to your traditional berry dessert by adding rosemary to the ice cream.
Official tasting notes
By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com
Properties: A member of the rose family, raspberries have a wonderfully intense, sweet taste. Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples and no stalks attached which indicates that the berries were unripe when picked.
3. Sensational soufflé
Go all-out raspberry with this fabulous raspberry soufflé served with fresh raspberries and raspberry sauce.
Usage: Serve with cream or ice cream, use in tarts, trifles and cheesecakes. Also use to make coulis, sauces for game and to flavour white wine vinegar.
4. Oh honey!
Notes: Available late June to early October.
Fresh raspberries are a delicious accompaniment for honey mousse with port jelly.
Very short shelf life so use them quickly. Raspberries are an aggregate fruit which means that each raspberry is made up of lots of individual tiny fruits called drupelets – each one with its own seed. The drupelets form around a small stem which is left behind on the raspberry cane when you pick the raspberry. Once picked a raspberry does not continue to ripen.
All of the recipes are available at www.stiritupmagazine.co.uk/recipes.
ALSO IN SEASON: peas
Create the most traditional of Scottish desserts (using Scottish raspberries of course!) with oatmeal, runny honey, malt whisky and lashings of double cream, and serve with shortbread.
Recipes supplied by: 1. Annabelle Wilson of Bachmann’s Patisserie 2. Alan Dann 3. Sophie Bamford 4. Recipe taken from Devon Food Heroes - a collaboration between award-winning Master Chef Peter Gorton and landscape photographer Adrian Oakes 5. Bill Bryce
Although we think of raspberries as being red they can also be purple, golden or black in colour depending on the variety.
5. Cracking Cranachan
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.
O T N I G N I K L A W
B O J M A E R TH E IR D
We offer the best afternoon tea in Cumbria.
>> A passion for the great outdoors inspired two hospitality professionals to take a leap of faith and head for the hills in pursuit of their dream job. Originally from Hungary, Melinda Bilko took on the role of general manager of Lingholm Kitchen in Keswick, Cumbria, helping its owner, David Seymour and his daughter Jenny, to set up a new 220-seater café/restaurant. “Looking out of the windows through the sliding doors, I feel very lucky to work here,” she says of the beautiful setting on the shores of Derwentwater. Melinda was instrumental in designing the interior and layout of the ambitious project, which opened in July 2016 – and was also responsible for finding a talented head chef who was capable of taking on the challenge of such a big venue. “I was blown away by the idea of being involved in a new project,” she continues. “I had a strong idea of who I wanted for the head chef position. Andy West had his own restaurant locally but it was flooded and he wasn’t sure whether to reopen or sell. I loved his food and the ideas he had so I gave him the option of heading the team here – and luckily for us he said yes.”
Andy had relocated to the Lake District from Leicestershire four years earlier. “I used to come up to the Lakes five or six times a year on holiday because I love walking and cycling so it was the natural place to go,” he says. “Now I have all of this beautiful countryside on my doorstep. This was a really lucky break for me.” The Lingholm Kitchen and Walled Garden offers an all-day brunch menu with specials changing every day, plus hearty sandwiches for walkers coming off the Fells. An outside terrace and green house accommodates a further 30 diners, plus there’s an outdoor mini café and takeaway offering grab and go options. Herbs, Heritage tomatoes, runner beans and root vegetables grown in the walled garden are used in the dishes, and an on-site bakery ensures hungry hikers can fill up on delicious fresh cakes and breads. “Foodies can find things on the menu that excite them,” continues Melinda, “and we offer the best afternoon tea in Cumbria. Everything is baked fresh on the day and is full of flavour and texture – visually they look amazing. We don’t cut any corners. Everything is homemade and you can definitely tell.” Andy admits it took a while to get the formula for the menu right. “We originally went for a European style of cooking but that didn’t work in this climate – people want British classics,” he continues. “We have been listening to customers and tweaking the menu.” Popular dishes include duck egg and chicory salad, and Eggs Royal with hot smoked salmon. One of the most popular sandwiches is the Reuben – a New York street food inspired creation on toasted rye sourdough filled with pastrami, pickled cabbage, gherkins and mozzarella. Country Range Wholegrain Mustard forms the base of the sauce. Says Andy: “The Country Range Wholegrain Mustard has a nice, rounded flavour to it, which works really well with the pickles. A lot of mustards are too harsh but this is just right.”
NEW FROM COUNTRY RANGE
The Leading Independent Foodservice Brand
Life is sweet
>> Sweet potato fries are the fast food hit of the year, and a great alternative for healthconscious diners thanks to their superfood status. They’re also a super profit generator with consumers willing to pay around 50p per portion more to upgrade to a premium side order. When you multiply that by the number of monthly servings – that’s a lot of profit! Industry experts also claim diners will pay 25p for added seasoning too so you’d be ‘potty’ not to include them on your menu. This month, we’re launching Country Range Sweet Potato Fries to help you re-vamp your sides. Visually appealing and packed with healthy goodness, they also have a quicker cooking time than traditional potato fries.
• Country Range Sweet Potato Fries • Pack size: 2.5kg
Load ‘em up!
Did you know?
Sweet potatoes are not actually potatoes! They share some characteristics but, botanically, they are completely unrelated.
Dirty fries have gone mainstream and are a brilliant way for caterers to premiumise their offering. Originating across the Pond, the only limit is your creativity! Simply load the sweet potato fries with your choice of toppings.
Here are some suggestions: • Black beans, cherry tomatoes, red onion, jalapeno, peppers and slices of avocado • Grated cheese, bacon bits and barbecue sauce • Beef rump strips, raw chopped tomatoes, red onions, crumbled feta cheese and sour cream • Feta cheese, chickpeas, chopped parsley and tahini • Chorizo, sweetcorn, guacamole and jalapenos • For a delicious dessert option, try sweet potatoes sprinkled with sugar and cinnamon
Great reasons to choose sweet potato fries
1. 2. 3. 4. 5. 6. 8 JUNE 2018
Unlike regular fries, they’re one of your 5 a day They’re high in vitamin B6 and help reduce homocysteine, which has been linked with degenerative diseases, including heart attacks They’re a good source of vitamin C and contain Vitamin D for healthy bones They contain iron (important for a healthy immune system), magnesium (good for stress and relaxation) and potassium to help regulate heartbeat and nerve signals The natural sugars in sweet potato are slow released into the bloodstream so you don’t get blood sugar spikes They’re high in carotenoids that help ward off cancer and protect against the effects of ageing
with Country Range
>> Today’s children are well travelled and worldly-wise, and their tastebuds are far more developed than previous generations – which means that creative catering for kids is essential. With a 20-year foodservice heritage, the Country Range brand offers over 800 carefully sourced products – so caterers know they’re in safe hands. What’s more, our team of development chefs are constantly working with the brand to devise delicious, timesaving recipes to suit all palates. This month we asked them to channel their inner child – and the result was this fantastic collection of recipes created specifically with children in mind (although adults will love them too!) The full recipes are available online at www.countryrange.co.uk/recipes.
‘Chick’ this out!
Serve with a selection of crudité s and you’ll sneaki ly get fresh (raw) vegetables in to them too!
Take one key ingredient (Country Range Chick Peas in Water) – and create three fabulous dips. Not only is it tasty and healthy, hummus is also incredibly versatile and lends itself to lots of exotic flavours. 1. Go traditional Firstly, create a traditional hummus recipe using Country Range Chick Peas in Water blended with Country Range Extra Virgin Olive Oil, a little tahini, lemon juice and crushed garlic. Serve it in dipping pots topped with a little Country Range Ground Cumin, a couple of whole chick peas and a splash of Extra Virgin Olive Oil. 2. Squash it Take the base recipe and add the same quantity of roasted butternut squash before finishing with some small pieces of the squash and a drizzle of oil. 3. The Colour Purple Add some grated cooked beetroot to the base recipe before pulsing to create a bright purple beetroot hummus. Finish with grated beetroot and a drizzle of oil.
Breakfast wrapped up Wraps are an on-trend favourite with youngsters, and this handheld breakfast wrap is another great way to hide vegetables from plain sight. Use Country Range 10” Frozen Tortilla Wraps to encase slices of omelette which could include County Range Frozen Petit Pois or Sweetcorn, fresh peppers and asparagus. Drizzle over some Country Range Mild Salsa and slices of avocado before wrapping them tightly in foil and finishing them in the oven.
Go bananas Use Country Range Plain Wholemeal Flour, fresh ripe bananas and blueberries with a little of Country Range Pure Clear Honey to create these yummy muffins. The honey provides the sweetness without the addition of sugar – and the result is a tasty but wholesome sweet treat.
Cracking idea Many kids love a bit of heat in their food so don’t be afraid to add a little chilli to their dishes. This firecracker chicken and rice dish features Country Range Premium Fresh Chicken Breast Fillets marinated in our Peri Peri Seasoning and baked in a hot oven. Meanwhile stirfry some cooked Country Range Easy Cook Basmati Rice with a little beaten egg then add some of our frozen Sweetcorn, Fancy Peas or vegetables of choice and Country Range Garlic Puree for a vibrant and tasty accompaniment. For older children who love a bit of spice in their dishes, the Firecracker element comes from adding Country Range Peri Peri Sauce to bind the ingredients before finishing with finely sliced red chillies and topping with slices of chicken breasts.
NEW FROM COUNTRY RANGE
Kids’ menus are childs play
Celebrating National Fish and Chip Day with Lamb Weston
Chunky Fry - 16/18 Skin-off Stealth coated Made with Maris Piper potatoes
Connoisseur Fries Connoisseur fries, an artisan hand-made look and big chunky finish. Our research tells us that simple, natural, honest food is a consumer trend worth watching, and Connoisseur fries deliver that on-trend taste and appearance that consumers are looking for. Available with unique Stealth coating which keeps fries hotter and crispier 5 times longer than regular fries. Available selection (4 x 2.5 kg): Chunky Fry 16/18 Skin-off Rustic Fry Skin-on Home Style Fry 13/13 Skin-on
Rustic Fry Skin-on Stealth coated
Consistently inconsistent Full potato taste Enhances dining experience Original in taste and appearance Does not contain gluten
Home Style Fry 13/13 Skin-on
According to the latest figures from WRAP, food waste costs the hospitality sector more than £1.5billion a year.
A Sustainable Restaurant Association survey backs up these findings and reveals that 65% of food waste comes from preparation, including peelings, offcuts and egg shells. Plate scrapings resulted in 30% of waste, while 5% was from spoilage.
However, with plate scrapings accounting for 30% of this waste, Philip Simpson, commercial director at specialist national food recycling organisation ReFood, believes that simple changes, such as better portion control, could save pubs, restaurants, hotels and quick service outlets up to £450million per year. “Food waste from the hospitality sector is significant, around 600,000 tonnes every year to be precise,” comments Philip. “According to the latest WRAP figures, 400,000 tonnes of this could be avoided if it had been better planned, portioned, managed, stored or prepared.”
Case study: QHotels has no reservations over food waste QHotels worked with ReFood to divert 100% of its food waste from landfill, which is significant in a sector which is edging towards producing one million tonnes of food waste annually.
“There are clearly areas for improvement across the industry,” continues Philip. “The first port of call for those looking to make changes is to review their current procedures and to identify opportunities for waste savings. This not only reduces food waste but can have a significant impact on the bottom line. “Once opportunities to make waste savings have been identified and acted upon, the next step is reviewing how the remaining food waste can be sustainably disposed of.”
Food waste comes from: 65% 30% 5%
plate scrapings spoilage
With 3,650 bedrooms across 26 hotels in the UK, sustainability is firmly on QHotels’ agenda and achieving the Green Tourism Accreditation at all of its hotels is testament to the group’s success in this area. QHotels generates significant waste from both the food preparation process and leftovers from meals served. Establishing a comprehensive waste management programme was therefore vital. However, avoidable waste was only part of the problem, and ReFood began the process of tacking waste, which was deemed unavoidable (such as off-cuts, plate scrapings to natural spoilage). As part of the process, QHotels was provided with new food recycling bins, which were used in the kitchens to separate waste at its source, with plate scrapings put directly into these bins, rather than disposed of in general waste. Once full, the food waste bins are collected and the unwanted food waste taken directly to one of ReFood’s state-of-the-art Anaerobic Digestion (AD) plants, where it is separated and converted into renewable energy and sustainable biofertiliser. The resulting energy is exported to the national grid, while the biofertiliser is used by local farmers to aid crop growth. ReFood estimates that 720,000 kWh of energy is generated every year, while 460 tonnes of fertiliser is produced and 800 tonnes of CO2 saved. The measures save QHotels an estimated 46% on waste management costs. For more information about ReFood visit www.refood.co.uk.
Simple changes, such as better portion control, could save pubs, restaurants, hotels and quick service outlets up to £450million per year.
JUNE 2018 11
Better portion control could save £450million
• Fully traceable milk from our own dairy farms • Suitable for vegetarians • School compliant • Added vitamin D • Carton and straw fully recyclable*
33% of school kitchen staff receive no basic training
Britain’s rising chef shortage could cause a recruitment nightmare for education caterers who are already “underpaid, undervalued, undertrained and overburdened”, says a leading union official.
“More needs to be done to attract and retain quality kitchen staff”
The stark warning comes from Ruth Levin, national officer for education and children’s services at Unison, who believes education catering will be one of the hardest hit sectors if drastic measures are not taken now. According to a British Hospitality Association report, the hospitality industry is staring into an employment abyss, and that post-Brexit, without EU nationals to recruit, the industry could have a deficit of more than one million workers over the next decade. Ruth comments: “In a nationwide shortage of chefs, with no end in sight, more needs to be done to attract and retain quality kitchen staff in the education catering sector – all of whom do a very important job.
That means decent pay, basic and ongoing training, and working conditions. I know of one of our members who cooks for almost 1,000 pupils a day, alone with no help, for 10,000 a year. It really is disgusting.”
Adds Ruth: “As the number of pupils going on to secondary school continues to grow, there are certain areas of real concern about hours of work and excessive workload. “In lots of cases people are telling us that staff that leave aren’t being replaced, meaning the remaining workforce has to work more and more hours. That is a lot of unpaid overtime.
“Low wages is another area of concern. What we’ve seen recently is an increasing number of schools contracting out their catering service, whilst there might be some initial protection at the point of transfer, new staff might be brought in on lower rates of pay.” A study published by Unison earlier this year found that 33% of school kitchen staff had received no basic training. Continues Ruth: “And we are talking about basic training, food allergies, first aid, food hygiene, health and safety and nutrition. The people we spoke to want to make sure they have up-to-date skills so they can deliver a top quality service to our children and young adults.”
Unison’s 2018 survey of more than 1,200 school catering employees found: are worried about their pay
9 regularly work five or more hours unpaid
said it’s impossible to do their jobs within their allocated hours
earn the minimum wage
of kitchen staff regularly do between two and five hours of unpaid overtime every week to keep their school’s kitchens operational
Heading for hot water? Almost all catering recruitment agencies polled in a study (91%) say 2018 will see an increase in demand for chefs. The survey of 39 agencies, conducted by the Recruitment and Employment Confederation (REC), concluded that an investment in skills is the solution to Britain’s chef shortage. REC chief executive Kevin Green says: “The government needs to come up with a realistic strategy to invest in skills. At the same time, we need to ensure that EU workers continue to feel welcome in the UK. This is only possible if government sends a clear signal and guarantees that those already in the country can stay while also coming up with a clear post-Brexit immigration strategy.”
JUNE 2018 13
Will schools be starved of skilled staff?
Highchairs at the ready
HOW TO CATER FOR KIDS, TODDLERS & BABIES Today’s tots spend twice as much time eating out in restaurants as those who grew up in the 1970s. Figures from Public Health England show significant changes in the nation’s eating habits, with onequarter eating out once a week, and one in 10 more than once a week.
According to NPD Group, there are a whopping 3.18billion eating out visits a year by families, and caterers are ideally placed to profit, but only if they get their offering right. With fears that the UK’s booming restaurant culture is fuelling childhood obesity, caterers also have a role to play in promoting healthy eating.
Healthy choices Nearly one in five 10 to 11-year-olds is obese, while one in three is classed as overweight or obese.
Fussy eaters Parents need to know that an outlet will have something for the whole family – especially younger children and fussy eaters.
“Getting young children to eat vitamin-rich, nutritious foods such as vegetables is Ensuring children and young sometimes a challenge, but the right people get the nutrition they presentation will make need to fuel their growing a big difference,” says Marie bodies is an absolute Medhurst, director at Bannisters necessity and a focus Yorkshire Family Farm. “Fun, for any caterer. But With its bright accessible vegetable sides offering exciting and children can eat with their orange colour and popular dishes which hands, like corn on the cob or sweet flavour, sweet are also healthy and carrot sticks and dips are the potato mash is full of flavour presents easiest sell. Another tip is to ideal for babies a challenge. disguise vegetables within the and toddlers sides, like carrot and swede mash When planning a or bubble and squeak. children’s menu, Tilda suggests incorporating Tilda “Often, parents of fussy eaters worry Brown & White rice into recipes. about wasting money on children’s meals that may not be eaten. One solution could The Tilda Together recipe book, which be to offer ‘parent’s portions’ – slightly larger can be downloaded at www.tilda.com/ versions of standard menu dishes (at a small professionals/, features innovative dishes premium), provided with a small bowl and such as Avocado Rice and Peri Peri child-size cutlery for sharing with a child.” Salmon, and Caribbean Chicken with Pineapple Rice.
14 JUNE 2018
Getting children to eat vegetables can be a challenge, but presentation will make a big difference
Outlets wanting to attract the ‘family pound’ need to make it clear to customers that babies and toddlers are welcome. Simple touches, like having dedicated areas for families, plenty of highchairs and space for buggies and pushchairs, will make all the difference. Rachel Neal, senior marketing manager for Uncle John’s Signature Hot Dogs, advises: “Baby-led weaning has become increasingly popular, but many parents worry about leaving a mess under the table or on the highchair. Outlets can embrace the trend by making it clear they don’t need to worry about it – either on the menu, or with a friendly sign that says it’s ok. A dedicated BLW menu, offering a nice selection of healthy, familiar finger foods, sliced fruits and vegetables will be a guaranteed hit with parents.”
With its bright orange colour and sweet flavour, sweet potato mash is ideal for babies and toddlers and can be ready within minutes. Use frozen potato products made with all natural, wholesome ingredients and you’re ticking all the boxes on the health and waiting-time front.
Chips away! Try to avoid offering chips with every dish. Says Marie Medhurst: “With older children, a focus on healthy options while keeping things interesting is key. It doesn’t have to mean whole menu changes, but resisting the temptation to go ‘chips with everything’ reaps dividends. Mini pizzas
The power of presentation With any children’s menu, presentation can make all the difference. Having options and fun twists, like serving peas in a jug for pouring on the plate, can be really effective ways of making dishes seem more exciting and appealing.
• Most parents (86%) reported that they worried to some extent about what their child eats and their diet in general • Younger parents, and parents with younger children were more likely to worry a lot (The State of the Nation: How Children Eat in 2016)
Pizza perfection Pizza is the number one dish on menus (IRI Value Sales w/e 25th March 2017) and the go-to option for parents to select for their children. Dr Oetker Professional are experiencing growing demand for their Deep Dish range as caterers look to widen their offering and give menus a boost with the brand reassurance of Chicago Town. Says Richard Cooper, senior brand manager, Dr Oetker Professional: “Providing a comparable option to the main menu that is suitable for smaller appetites is an important consideration for any caterer. At 13cm wide, our Deep Dish Pizza gives children the same experience of enjoying a full pizza like their parents are, but at a size that is more suitable for them.”
Build your own desserts “One of the easiest ways of setting a children’s menu apart from the competition is to swap chips for more exciting potato sides, like potato skins, dippers or longboats – they offer a bit more fun and interactivity. Offering a range of healthy options, like mash or jacket potatoes, is also an easy way of making children’s menus more appealing to healthconscious parents.”
As well as main meals, operators can follow the customisation trend when it comes to desserts too, potentially by creating a ‘build your own’ dessert bar. By giving younger customers the choice of their toppings will create further independence and excitement around dessert time, but also parents can be assured their children will be getting nutritional benefits they need with a wide range of toppings on offer if you include plenty of fresh fruit.
“For older children, providing fun, interactive dishes can be a great way of setting the menu apart from the competition,” adds Rachel Neale. “Whether it’s serving meals with separate sauces for dipping, meals that need to be put together, or DIY, handheld options, introducing interactivity can help to make the children’s menu more enticing and memorable. “A ‘build your own hot dog’ menu works really well for older children. Create a special menu, where children get to choose from a range of topping ingredients, sauces and sides and assemble it at the table. It provides flexibility and fun, whilst keeping them from getting bored or disruptive.” Cathal Murphy, senior brand manager for Kerrymaid, agrees. “This approach adds to the fun factor of the meal and is also very on-trend. Pizza and burgers remain one of the most popular foods in the UK for younger customers; fun and easy to eat, youngsters expect to see the popular items on the menu.”
See Country Club (page 35) for your chance to win 100 children’s activity packs – ideal for keeping young diners entertained!
Hidden fruit ice lollies
JUNE 2018 15
Toddlers can be fussy eaters, and it pays to keep things simple. The toddler menu should include plenty of plain choices, like plain pasta and broccoli, simple sandwiches with the crusts cut off, or cheese on toast with a few cherry tomatoes on the side.
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Spreads, Bakes, Cooks
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Easy-tomeasure guide on pack
Kerrymaid Premium Baking is now dairy-free
â€œThe versatility of the Kerrymaid products combined with their great taste really helps school caterers create dishes that are genuinely enjoyed by students. The products are ideal for use in scratch cooking which is so important for the continued development of the quality of meals served within the channelâ€? JEANETTE ORREY MBE KERRYMAID EDUCATION AMBASSADOR
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Catering for Kids
From a food perspective, Mumsnetters wanted simple and nutritious solutions, nothing complicated; they recognised that it is easiest (and child friendly) to give a meal of fried protein, chips and beans, but asked for some healthier options, even suggesting hiding vegetables within a pasta sauce etc.
Make sure that there is some space for buggies etc, and provide highchairs (clean highchairs!)
Catering for children’s needs is highly complex, dependent on the age, the occasion and the day-part; what is definite however, is that parents need as much help as possible when they take their children out for a meal.
Whilst children between five and 10 years old have similar needs to the very young, MCA is now seeing that older children are being attracted by new and interesting foods, such as sushi or tacos, so a menu aimed at older children ought to have small versions of adult portions and some interesting alternatives. Like us, children are also experimenting with new cuisines and are open to trying new ideas.
Obviously these points referred primarily to parents with younger children (below five years old), and there are different requirements for older children, however
MCA conducted some research with Mumsnet, regarding parents’ requirements from restaurants, pubs and fast food, and those were principally:
When trying to meet the needs of the most difficult guests, there are no simple solutions!
Baking For Foodservice
F00627 White Bloomer
And then, once the parents are happy, just some simple food
TOP SANDWICH FILLINGS AT LUNCHTIME IN SCHOOLS
Kara, baking for school lunchtimes
Make sure that the toilet/changing facilities are clean
TOP SANDWICH carriers AT LUNCHTIME IN SCHOOLS F01504 Half & Half Sandwich Bread
F02135 Glazed Oval Bun
F00441 Malted Wheat Half Baguette F00628 Malted Bloomer
Sandwiches are the no.1 dish served at lunchtime in schools
elines A Salt Guid • Meets FS turated fats sa in • Low t • Low in fa
F00753 Panini Baguette
*All data collected from MCA Allegra, 2017
Contact your local Country Range Group Wholesaler for more details
JUNE 2018 17
By Simon Stenning, executive director, MCA. Eating and Drinking Out Market Insight
Give us something quickly. be it bread, water or crayons
the gist of them is please make sure you are well-equipped to cater for children, recognising the needs of the parents; and if you do that, you’ll have very happy parents who will return time and time again.
OUR RICE GOES THROUGH
215 Approved by the Craft Guild of Chefs
• Consistent quality SUITABLE • Never sticks, perfect every time FOR A Ready in 10 mins • GLUTEN • Flexible cook time FREE DIET • Great flavour & texture • From Field to Fork - carefully selected rice • By 2020, we will source 100% of our rice from farmers
who are working toward the Sustainable Rice Platform a first in the industry Visit: www.sustainablerice.org
...ENSURING PERFECT RESULTS EVERY TIME 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 email@example.com ® Registered Trademark. ©Mars, Incorporated 2017
By Stewart McKenzie, chair of the Hospital Caterers Association (HCA)
>> Catering for children in hospitals can be challenging. Many factors come into play, such as dietary requirements, portion control and more commonly, fussy eaters. Children are particularly vulnerable to poor nutrition, because of their extra requirements for growth, and undernutrition and overnutrition can have early and serious consequences. Excess energy intake coupled with reduced physical activity can increase the risk of developing obesity, while undernutrition can cause growth to slow, impair neurodevelopment and increase the risk of infections. This would then lead to an increased length of hospital stay. · Eating disorders are a common condition in children · In England, according to data from the National Child Measurement Programme, 9% of reception age children (age 4-5) are obese, with a further 13% overweight · 20% of Year 6 children (age 10-11) are obese and 14% overweight · On the flipside, some children and young adults are not eating enough, resulting in anorexia. Anorexia most commonly affects girls and women, although it has become more common in the male gender in recent years
Understanding their needs
Meals on wheels
Stuart Donald, catering manager, Aberdeen Royal Infirmary, advises: Look at what children are eating in your specific area. At home, at school, and on the high street. This is what we are judged against, like it or not. Familiar foods are more comforting. Make the menu and service as flexible as possible so that you can cater for as many different ages, conditions and circumstances. Concentrate just as much on the style of service as the menu itself. Make whatever you offer bright, appealing, friendly and attractive. Our biggest success has been our deli cart. The children do not choose from a menu card or the day before. They go to the cart and choose what they want from a selection of fresh items in front of them. In effect, building their own meal (similar to a high street sandwich deli) and we have found that they eat more fresh and healthy foods - sometimes things they have never tried before. You could also come to the cart every day for weeks and have something different every time.
It is important that we know exactly what individuals need so we can deliver a comfortable mealtime experience. This includes 24/7 availability, snack choices and more importantly, paediatric menus for children’s wards. Children require care around the clock. The ‘Nutrition and Hydration 24/7,365’ campaign, led by the HCA, initiates the importance of providing quality healthy food at any time of the day. The collaboration of the three key professionals: Dietetics, nursing and catering through the ‘Power of 3’ campaign, creates a plan for a patient to change eating behaviour and restore a healthy weight. There are recommended guidelines on food and drink consumption for children. It is vital that they consume sufficient meals to meet their nutritional requirements, to provide energy, nutrients for growth, development and activity. It is recommended that children should eat at least five portions of varied fruit and vegetables every day. It is also recognised that with some children, diet is core to their recovery plan, particularly if they are overweight and at risk of developing obesity. Their hospital stay can be an opportunity to develop an awareness of and experience healthy eating. Catering in hospitals can influence what patients continue to consume outside of a healthcare setting.
Deli Trolley -
Would yo u like sou p? ☐ Yes ☐ No Ch o o s e y our carb ohydrate ☐ White b : read ☐ Whole meal bre ad ☐ Finger bun ☐ Tortilla wrap ☐ Baked potato Pick you r protein : ☐ H a m ☐ Turkey ☐ Tuna ☐ Mini sa usages ☐ Grated cheese ☐ Cheese spread ☐ E g g ☐ H umm us
Ad d s o m e salad: ☐ Lettuce ☐ Cu cu m ber ☐ Tomato ☐ Sweetc orn ☐ Carrot ☐ Pe p p e r ☐ Colesla w Spreads & s a u ce: ☐ Butter ☐ Margari ne ☐ M ayo n naise ☐ Salad c ream And for p udding? ☐ Yoghu rt ☐ Jelly ☐ Ice cre am ☐ Custard p ot ☐ C h o co late mou sse
JUNE 2018 19
ADVICE FROM THE EXPERTS
Catering for children in hospital
Care Caterer Of The Year
WIN £10001 VOUCHER FOR YOUR CARE HOME
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.*
12th September 2018, Premier Foods Head Office
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
Premier Foods and Country Range product list eligible for the competition included in Full Terms and Conditions
Terms and conditions: Open to professional caterers aged 18+ who are residents in 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.
HEALTH & WELFARE
Country Range and Premier Foodservice Car e Caterer Of The Year team up to
20 18 champion care caterers
>> Creative care caterers have a brand new platform to showcase their talents. The Country Range brand and leading supplier Premier Foodservice have joined forced to launch a new competition specifically for chefs working in the care sector. The Care Caterer of the Year competition is open to chefs working in the public and private care sector. Entrants are required to submit two recipes – a main meal and a dessert – both of which must be suitable for the care home setting and nutritionally balanced. The maximum food cost for both courses is £2.25 per head. The main course must include a product from the Bisto Gravy Granule range and the dessert must include a product from the Country Range ambient dessert range*. Closing date for entries is August 3.
For more information and how to enter, please visit www.premie rfood service.co.uk
Following the paper judging, four finalists will be invited to Premier Foodservice’s HQ in St Albans for the live final on September 12, and the winning chef will win £1,000 in vouchers for their care home and £250 in John Lewis Vouchers for themselves. All finalists will receive a set of professional kitchen knives.
Care caterers work incredibly hard to provide delicious meals and cater for a wide range of dietary needs. We are proud to be able to champion their creativity and dedication, and our new Care Caterer of the Year competition will give them the recognition that they deserve. Coral Rose, MD of the Country Range Group.
*For full T&C’s visit www.premierfoodservice.co.uk
Re-think your recruitment Employers looking to recruit staff to work in care catering need to re-think their tactics, according to an industry expert. Neil Eastwood, founder of Sticky People, believes many care providers need to look to current employees for help – and, in many cases, are limiting their search by restricting it to one age group. “Recruiting and retaining staff to work in the care sector is a challenging job,” says Neil. “Online recruitment is biased towards young people but the average age of a care sector worker is 43.” Neil recommends a ‘cloning’ process of existing good employees to establish the ideal characteristics for the role you need to fill. Employers should look to older generations - with 51 being the optimum age. “Older people stay in the job longer,” he advises. “Social recruiting is an exciting new frontier for the care sector. Facebook is ageing faster as a social network so it’s an interesting platform and Google4jobs is arriving soon. However, ‘refer a friend’ is the best method in the world for recruiting staff. Your member of staff is going out looking for someone who fits the culture, doing the search for you and managing expectations. A quarter to a third of your staff should come from that source.”
Once on board, Neil has a raft of clever ideas for staff retention: Sending a welcome card to their home
Get the MD to greet them on their first day
Say thank you on a regular basis
Reserved parking for the first day
Write a note home thanking them for good work
JUNE 2018 21
New international guidelines governing texturemodified foods have been unveiled to help caterers to provide suitable meals for dysphagia sufferers. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardised way of naming and describing texture modified foods and thickened liquids for people with dysphagia with a global terminology. Previously, a number of countries worked to develop dysphagia diet standards but all these standards use different terminology, labels, numbers and levels which added to the confusion for individuals and caregivers, as well as health professionals and researchers.
About dysphagia Dysphagia is a condition which causes difficulty with swallowing
Roast Chicken Dinner
It is found in more than of healthy older people with a reduction in muscle strength, alterations in the sense of taste and saliva It is also identified as a key risk for those with learning difficulties, as well as up to of people with dementia
Dysphagia affects of patients having suffered a stroke of patients with progressive neurological diseases such as Parkinson’s disease, as well as 60-75% of patients undergoing radiotherapy for head and neck cancer
It has been estimated that more than in care homes have difficulty swallowing.
of older people
1 in 5 women and 1 in 6 men
By the age of 75, will have suffered a stroke in the UK – of those, 37% are predicted to develop some form of dysphagia
22% of over 55s in the UK suffer from dysphagia
The new descriptors Soft & bite-sized minced & moist
7 6 5
4 extremely thick
3 moderately thick
22 JUNE 2018
2 mildly thick 1 slightly thick 0
sphagia Diet International Dy tiative Ini Standardisation
The dawn of a new era for
Within the IDDSI Framework, the food textures are:
Thin Flows fast like water and can be drunk through any type of teat/ nipple, cup or straw as appropriate for age and skill
Slightly thick Thicker than water, flows through a straw, syringe, teat/nipple but requires a little more effort to drink than liquids
Mildly thick Pours quickly from a spoon, but slower than thin drinks
Liquidised/Moderately thick Can be drunk from a cup but cannot be piped, layered or moulded on a plate as it is too thin. No oral processing or chewing is required
Puréed/Extremely thick Usually eaten with a spoon, can be piped, layered or moulded but does not require chewing. The food should fall off the spoon in a single spoonful when tilted and continues to hold shape on the plate
Minced & Moist Can be eaten with a fork or a spoon, can be scooped and shaped on the plate, small lumps visible within the food but these lumps are easy to squash with tongue
Soft & Bite-Sized Can be eaten with a fork, spoon or chopsticks (depending on hand control) and can be mashed/broken down with pressure from a fork. Chewing is required before swallowing
Regular Normal, everyday foods of various textures that are developmentally and age appropriate
By Preston Walker, chef director of Oak House Residential Home and regional chair for the NACC Midlands Create dishes on your menu that can be easily adapted for a variety of texture levels. This will save time in the kitchen and give you the ability to offer the same menu choice to all residents and patients Think about the cooking method – how can the best flavour be achieved and what is the best method to modify the texture effectively? Will cooking the dish at a lower temperature for a longer period of time make the dish softer and easier to purée? When creating dysphagia foods, consider the individual components of the dish and whether they can be modified separately.
Present foods so visually t hey look as close to t he original dish as possible
This will ensure the taste and presentation of the dish is as close to the original as possible Season food throughout the cooking process to aid the flavour profile of different foods. Good seasoning is hard to achieve after cooking, particularly if foods have been diluted with liquids Always check the consistency of foods against the IDDSI framework and texture requirements. Ensure checks are made at the point of service as foods can change texture when they are reheated and stored in hot trolleys for periods of time, making them inappropriate for residents and patients Presentation is key as we eat with our eyes! Present foods so visually they look as close to the original dish as possible Never serve your patients or residents food that you are not prepared to eat yourself!
Taking the lead
In response to Ask your the new standards, Country Range Premier Foods has Group wholesaler introduced the for further second phase of its details Dysphagia Solutions Programme, with a guide to creating nutritious, safe and appetising meals. The guide includes a series of inspirational recipe ideas, alongside practical tips and training. Premier Foods is also working with industry bodies to offer training and workshops to support chefs and caterers, as they transition towards using the new IDDSI framework within their kitchens. Chefs and caterers can download the Premier Foods guide to International Dysphagia Diet Standards at www. premierfoodservice.co.uk.
Lemon ice cream
For more information on the International Dysphagia Diet Standardisation Initiative visit http://iddsi.org
Serving sugges tion: HB Ingredients has also published a ‘Redefining Healthcare Catering’ guide, which is packed with recipes and solutions for catering for people with dysphagia and dementia, as well as how to use aromas to enhance the dining experience. The guide is available to download at www.hbfoodservice.co.uk/ healthcare.
Serve wit h puréed basil pesto
Tomato Truffles Ingredients For the tomato truffles: 300ml milk
For the tomato jelly glaze: 125ml water
30g tomato purée
100ml Homepride Tomato and Basil Sauce (sieved and smooth)
60ml Homepride Tomato and Basil Sauce (sieved and smooth) 26g Sosa Instangel
25g tomato paste
7g Sosa Vegetal Setting Powder
Salt (to taste)
Method 1. To create the tomato truffles, blend together the milk, tomato purée, tomato and basil sauce, Instangel and salt for 1 minute. 2. In a separate bowl whip the cream until soft peaks are formed. Fold the cream and tomato mix together. 3. Place in a piping bag and in the fridge for 30 minutes. 4. Pipe tomato mousse on to squares of cling film. 5. Gather cling film and tighten to create a tomato shape but then ensure the cling film is loosened so the mousse can easily be removed once frozen. 6. Freeze tomato mousses. 7. Once frozen remove from cling film and place cocktail sticks ready for dipping in tomato glaze (keep in the freezer and dip from frozen). 8. For the tomato jelly glaze, whisk together the water, tomato and basil sauce and tomato paste. 9. Strain through a muslin cloth to remove all particles and create tomato water (after straining you will have a 200g yield). 10. Heat the tomato water in a pan with the Sosa Vegetal Setting Powder and season to taste. Bring to the boil and remove from the heat. 11. Remove the tomato mousse moulds straight from the freezer. Dip in tomato jelly glaze solution twice back to back to ensure a nice amount of coverage. 12. Place on a tray and leave to defrost. Once defrosted remove sticks. 13. Complete Level 4 texture checks and serve.
JUNE 2018 23
Top tips for catering for dysphagia patients
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What a great way to start the summer month of June than by having Robbie Phillips showing you some great ways to cook with hazelnuts. Each of these chefs who write their ‘Five Ways to Use’ really would love you to try them out and explore the exciting things that you can do with quality ingredients. At the end of the day chefs love to try out new styles, different ingredients and make everyone’s tastebuds come to life! We are gathering pace at the moment with confirming the criteria, theme and prizes for the next Country Range Student Chef Challenge 2018/2019. All will be revealed in the July issue of Stir it up magazine. If you would like to get involved or know any student chefs or lecturers who would - register today at www. countryrangestudentchef.co.uk to receive the confirmed competition details and an entry pack as soon as they are available. Here at the Craft Guild with a new committee of management headed up by Andrew Bennett as the new Chairman, we are looking at exciting things ahead and seeing what direction we wish to pursue.
Five ways to use... Hazelnuts
We all know about the health benefit of eating nuts, and hazelnuts are no exception. Packed with vitamins B and E, they’re good for your heart and help reduce the risk of cancer. Most commonly found in desserts and confectionery, their texture can also add a delicious crunch to a host of savoury dishes too. We set the triumphant chef lecturer of the Country Range Student Chef Challenge 2018 another challenge – to go ‘nuts’ in the kitchen and come up with five ingenious ways of using them.
On June 7 we are at the Hilton Park Lane presenting the awards for the Catering Product of the Year at the British Frozen Food Awards, a real highlight within their calendar.
Here, Robbie Phillips, who mentored the talented trio (Lee Christie, Jordan McKenzie and Erin Sweeney) from City of Glasgow College to success, shows us more of his winning ways…
On our website this month we will be displaying the winners from our recent awards, and some really great names could be seen scattered around the room.
This is a really simple recipe combining mustard, cider vinegar and extra virgin rapeseed oil with toasted, crushed hazelnuts and soft herbs. The team used it in the final of the Country Range Student Chef Challenge with their smoked, spiced venison and beetroot starter. It has texture, acidity and a beautiful toasted note that’s perfect with game.
All it leaves me to say is - keep cooking!
Andrew Green Craft Guild of Chefs 020 8948 3870 firstname.lastname@example.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
Smoked, spiced venison with a hazelnut vinaigrette
1. Hazelnut Vinaigrette
2. Granola I always have some hazelnut and toasted oat honey granola made up in my store cupboard. Just toast porridge oats and hazelnuts until they’re golden then add honey, dried fruit and a pinch of salt and roast for a further few minutes. Perfect with natural yoghurt and fresh berries at breakfast time or on top of stewed apples for a different take on crumble. Add a little ground coriander if you’re feeling adventurous!
Packed w vitamins Bith and E • Country Range Hazelnuts • Pack size: 1kg
3. Hazelnut and Coffee Dark Chocolate Brownie Hazelnuts add a beautiful crunch to traditional brownies. The addition of coffee to dark chocolate gives it a slightly bitter flavour that balances sweetness well. Serve with caramelised banana, yoghurt sorbet and lightly salted hazelnut for a grown-up dessert.
4. Plaice with Hazelnut Crust Mix crushed hazelnuts with some panko breadcrumbs, garlic, parsley, lemon zest and butter. You can use this crust to cover delice of plaice in advance and Hazelnuts bake them to order. Celebrate the summer by serving with are good for Jersey Royal potatoes, your heart and asparagus and crab bisque.
5. Spiced Hazelnuts
help reduce the risk of cancer.
Sweet, salty, spicy hazelnuts and sunflower seeds make a great snack. You can even add them to a salad or mix them with roasted vegetables as a quick way to add texture and flavour to a dish. Roast the nuts and seeds in a hot oven with butter and sea salt then add in sugar, cayenne pepper and ground cumin. Put them back in the oven until they’re caramelised and aromatic.
About Robbie Phillips >> Robbie became a professional cookery lecturer at City of Glasgow College after working in Glasgow West End’s Stravaigin, holder of 2 AA Rosettes and a Michelin Bib Gourmand. Since then he has completed a BA Professional Development in Tertiary Robbie Phillips Education through Dundee University. It’s the third time Robbie has mentored a team in the Country Range Student Chef Challenge and is immensely proud of their win!
JUNE 2018 25
FIVE WAYS TO USE
Top with spiced chicken or salmon pieces for a tasty lunch. We keep hearing about the health benefits of eating oily fish, so why not try making your own tuna patties? Use Country Range Tuna Chunks in Brine, add some chopped spring onions and Country Range Mash, a squeeze of lemon and some fresh herbs such as dill, tarragon and parsley, and bind with egg. Roll into falafel-sized patties and fry in butter. Serve on a bed of salad leaves or in flatbreads.
As we welcome the start of the summer, menu choices change as diners look for lighter dishes. Salads are an obvious place to start but, with a bit of creativit y, you can offer some innovative dishes rather than a few limp lettuce leaves! Throw in a few spices to keep your salads zingy and fresh. For a delicious Middle Eastern inspired cous cous bowl, add some quinoa, pumpkin and sunflower seeds to some Country Range Cous Cous then flavour it with your choice of Middle Eastern spices, such as cumin, cardamom, paprika and all-spice.
For a great vegetarian/vegan salad, roast some sweet potatoes and chargrill some cauliflower florets and spring onions, then drizzle with fresh pesto made using Country Range Pine Nuts, Country Range Extra Virgin Olive Oil, garlic and basil. For vegetarians you can fold in some grilled chunks of halloumi cheese. Happy cooking!
Country Range development chef
Cous cous salad
Use CharcutiÂŠ range of Spanish charcuterie for an authentic tapas offer!
Discover our selection of Spanish Serrano Ham, Chorizo, Lomo, ..... email@example.com 26 JUNE 2018
T: 020 7635 4000
FUTURA FOODS LAUNCHES YAMAS HALLOUMI FRIES >> Futura Foods has launched new Yamas Halloumi Fries to bring street food to the table in style. With this highly desired cheese emerging more and more into the limelight, Yamas Halloumi Fries are a great extra profit generator for caterers everywhere. They’re quick to prepare, extremely versatile and perfect as a street food snack, starter or side dish, not to mention crispy and incredibly delicious. It’s now even easier for operators to serve up halloumi fries with Futura Foods supplying them ready-cut in either chilled or frozen formats. Both formats will help operators combat the growing industry food wastage concerns.
Dairy-free ice cream-style desserts >> A range of non-dairy ice cream-style desserts – suitable for vegetarians, vegans and coeliacs – is now available nationwide from frozen food distributor Central Foods. Branded Food Heaven, the selection is available in four different flavours; blueberry, chocolate, raspberry, and vanilla, with each flavour supplied in 900ml tubs, offering approximately 18 scoops. Gordon Lauder, managing director of Central Foods, said: “The demand for free-from items, including products suitable for those avoiding gluten and who are vegetarian or vegan, is increasing all the time and this non-dairy ice cream-style dessert range ticks a number of boxes. “As well as being really creamy and tasty, the range is free from wheat, gluten, eggs and nuts.”
Nestlé brings innovative nitrogen infused coffee to the UK >> Nestlé has launched a brand new product for coffee fans in the UK and Ireland. Nescafé Azera Nitro is a coffee drink infused with nitrogen for a smoother taste and is be available in Americano or Latte flavours. Best served chilled, Nescafé Azera Nitro Americano is a refreshing and smooth black coffee infused with nitrogen. Nescafé Azera Nitro Latte – a milky drink with coffee – offers a smooth and creamier tasting option. Nestlé Professional managing director George Vezza said: “Non-alcoholic beverage options are increasingly important for the UK and Irish consumer, especially younger generations. Nescafé Azera Nitro means Nestlé Professional can help our partners across all the catering and hospitality sectors make the most of these changes with our novel, attractive and great tasting chilled coffee drink.”
Lakeland Dairies launch ice cream range >> Lakeland Dairies has introduced a new range of dairy ice cream to its portfolio to meet consumer demand. Available in vanilla, chocolate, and strawberry, the high quality ice creams are made with locally sourced, 100% fully-traceable milk and cream collected on a daily basis from the co-operative’s very own dairy herds. Simon Muschamp, head of marketing, Lakeland Dairies, explains: “In recent years there’s been a shift in consumer attitudes and growing demand for natural products, we’ve experienced it with butter and now the focus is ice cream. We wanted to create a dairy ice cream range that pays homage to our farming heritage and supports operators who are committed to offering their customers quality dairy ice cream.” Lakeland Dairies Dairy Ice Cream meets the new PHE 2020 guidelines on sugar reduction and is lower in calories than most ice creams on the market. The new range is available in 6 x 4 litre cases.
Kara supporting education >> Kara, the foodservice brand of the Finsbury Group, offers a broad array of nutritious flavoursome bakery products to cater specifically for the education sector. With this in mind, the company has recently launched the Glazed Oval Bun. The bun is pre sliced to aid with convenience in the kitchen and has a perfectly glazed top to add for extra visual appeal. Its oval shape makes for the perfect fit for a variety of hot and cold sandwich fillings such as chicken fillets, which can be served with seasonal salad for a nutritious balanced meal. This carrier has been specifically designed for the education sector, meeting FSA salt guidelines for the bread category as well as being low in fat and saturated fats.
BRING A TASTE OF THE SUMMER TO YOUR DESSERTS MENU >> Macphie’s latest innovation is new Sicilian Lemon O.T.T dessert sauce, which is set to shake up your desserts menu. Made with the juice of real Sicilian lemons, its zesty flavour adds a touch of summer to ice cream sundaes, cheesecakes, milkshakes and cocktails - or even breakfast pancakes and waffles. Easy to squeeze but thick enough to stay on desserts without sliding off or melting away, it’s the latest addition to the range of luxury Macphie O.T.T dessert sauces. Other flavours include Chocolate, Strawberry, Toffee Flavoured, Salted Caramel and Maple Flavoured Syrup.
JUNE 2018 27
T he Marketplace
Keeping you up-to-date on new products and services within the foodservice industry
THE MELTING POT
Tapping into the
d n e r t tapas
Small plates are BIG news in the eating out market and are seen as a sociable and relaxed way of enjoying food and trying new things.
small plates Tom Marley
For the caterer, however, creating lots of little dishes can be timeconsuming – and constantly reinventing your tapas menu positively headache-inducing! We asked several seasoned chefs and industry professionals to share their top tips and ideas for terrific tapas and sensational small plates to minimise your stress levels...
chef at the White Swan Inn, Pickering, Yorkshire
We love the social aspect of small plates; the idea of getting people together and sharing several dishes. As for creating menus, limiting the number of dishes and concentrating on quality ingredients is key. A small plate comprised of something as simple as bread and cheese can be fantastic when it’s homemade or sourced really well. We create small plate menus based around a single ingredient. Our previous small-plate menu was based around fish and included a variety of small plates such as:
• King Prawn and Avocado Toasts • Smoked Mackerel and Watercress Pate with Sour Dough Wafers
• Monkfish and Chorizo Stew • Whitby Crab and Citrus Salad
with Radish from Tom’s allotment
• Hot Langoustines with Lemon and Garlic Butter
• Fresh Seared Tuna Sushi
with Lime and Gentle Chilli
• Fish Cakes with Proper Tartare Sauce
• Haddock and Chive Twice Baked Souffle
Crab cakes with paprika mayonnaise
Why not mix it up?
Fried, curried fish fillets 28 JUNE 2018
Create small plate menus, concentrating on quality ingredients and encourage customers to share several small dishes together.
founder of award-winning plant-based restaurant Stem + Glory, Cambridge www.stemandglory.uk
Small plates are on trend at Stem + Glory. We also bump up our small plate menu with smaller versions of main courses and ‘sides’. Our rockstars are our legendary gluten-free Kimchi pancakes, made with house made kimchi and served with yangnyeomjang (korean spicy) sauce. New on the block, our Nori Rolls are in particular very simple. Thin strips of raw vegetables and tempeh wrapped in nori seaweed and served with a wasabi mayo. Minimal prep and delicious. It’s all about the homemade dips and sauces at Stem + Glory which give our small plates that added layer of zing.
Gluten-free kimchi pancakes
Chicken skewers ar e a brilliant and easy-to-make tapa s dish. Simply marinade in olive oi l, smoked paprika, cumin and coriand er then chargrill. Serve with a dippin g sauce made with yoghurt, lime juice and fresh mint.
Pinchos morunos (grilled meat skewers, Spain)
executive chef at Hadrian Healthcare Group’s Wetherby Manor and winner of the NACC Care Cook of the Year award 2015 Working with residents who suffer with eating impairments and dementia, we provide tasty small dishes frequently and often not just at set meal times. Someone
with dementia may not realise they’ve had breakfast and at 10am are hungry again as they burn more calories than you and I, so it’s important we have things for them to eat when they need it. Have chutneys, pickles, scotch eggs and sausage rolls that can be easily sent at a moment’s notice, something they can eat with their hands, tastes great and is recognisable as a childhood treat. We find with most small plates when working with dementia that things they can eat with their hands works best.
Nori roll served with a wasabi mayo
brand manager for Prep Premium speciality oils
Strong, punchy flavours are key to small dishes and using aromatic oils can add a real depth of flavour to your tapas menu with minimal fuss. Spicy and smoky seasonings from around the world can also be used to accompany the flavours of the drinks you’re serving. Try chorizo and scallops skewers seared in spicy srirachastyle chilli and garlic oil or bring an oriental twist to your garlic prawns with chilli and toasted sesame flavoured Oriental Flame.
chef and head of culinary development at Michelin-starred LIMA London www. limalondon.com Having been open for five years and with a solid grounding as part of the London restaurant scene, we have decided to develop our offering into a sharing, casual format rather than simply constricting diners to a starter, main and dessert format. Our new dishes celebrate the culinary diversity and cultural influences that exist in Peruvian cuisine and bring the innovation of what’s happening in the city of Lima nowadays. Our menu includes a selection of bites designed to be eaten by hand, such as Rocoto crisps served with either a beef, prawn or artichoke tartare, and a selection of Andean crisps and crackers made from yucca, parsnip, sweet potato and olluco, accompanied by dips. Sharing plates include Salmon Tiradito ceviche and an octopus and quinoa ceviche.
Noma trained head chef of wildernessto-table restaurant Masque in Mumbai My favourite go-to for small plates is always oysters - they’re quick, they’re easy, they’re sexy and people always feel like they’re in for a treat. We often serve a trio of small dishes together - at the moment it’s oysters, a little corn tart, and tapioca breads stuffed with chorizo or sweet potato. They’re all items that can be prepared for the most part in advance that still come out the kitchen fresh and ready to impress! Oyster, Corn Tart and Tapioca Breads
JUNE 2018 29
THE MELTING POT
COOKIE CRUSH ith Topped gwlaze white
TOPPED WIT white glazeH
Vanilla ling il flavour f
Decorated with yellow sugar sprinkles
DECORAT cookie ED with pieces
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SIMPLY THAW & SERVE
Providing the ingredients for life’s sweet moments
On the Range
Trio of rare breed pork
ON THE RANGE
The Leading Independent Foodservice Brand
“The pork we use is a rare breed from a local farmer and is a phenomenal product.”
Using different cuts of meat from the same animal to create different elements within the same dish not only shows off a chef’s skill, but also offers the opportunity for the diner to enjoy contrasting flavours. A delicious example is this trio of pork created by Aaron Hammond, head chef at The Waterside bar and restaurant in South Lanarkshire. He explains: “The pork we use is a rare breed from a local farmer and is a phenomenal product. The animals are fed only organic produce and have very little fat content. “This dish has been on our menu for a few months now and is proving to be a big hit. Our customers love that it’s organic and local, and also that we’re using three parts of the animal as opposed to just the prime cuts. Ham hock, for example, is one of the cheaper cuts but it’s a fantastic piece of meat if you cook it properly.” Country Range Sundried Tomatoes are a key ingredient for the pork fillet stuffing. “We use the Country Range Sundried Tomatoes as they have a nice sweetness to them and the blend of herbs in the tomato oil is really good,” adds Aaron. ”There’s no ‘chewiness’ to them either, which is important.”
Ingredients 130g pork fillet 100g pork belly 60g ham hock (shredded) 3 slices smoked pancetta 15g baby spinach 5g Maldon salt 10g carrot purée 10g beetroot purée
3 stems tenderstem broccoli 30g Country Range Sundried Tomatoes 25g Choux pastry 25g Maris Piper mash 1 Savoy cabbage leaf 20ml red wine jus
Method Method for the red wine jus 1. Melt the butter in a frying pan, add the onion and fry for 3-4 minutes before adding the garlic and frying for a further 1 minute. 2. Add the wine and bring to the boil before reducing the heat and simmering for 5 minutes.
Red wine jus
120ml Country Range Red Cooking Wine 30g Country Range Unsalted Creamery Butter 1 garlic clove (minced) 250ml beef stock 1 medium sized onion
3. For the parcel take the ham hock and wrap in a savoy cabbage leaf to create a parcel and place to one side. 4. For the dauphinoise potato create a mix of the mash and the choux pastry, season and form in to a quenelle. 5. Add a little oil to a hot pan, seal the pork fillet until pancetta is golden brown.
3. Add the stock, season with salt and pepper and bring back to the boil.
6. Place the fillet, pork belly and cabbage parcel in to a pre-heated oven (170ºC) for 8 minutes (or until cooked through).
4. Reduce the heat and simmer for a further 10 minutes until thickened slightly.
7. Deep fry the dauphinoise potato in a fryer for four minutes or until golden in colour.
Method for the pork
8. Char grill the broccoli stems until bar marked and tender.
1. Trim the pork fillet, create a pocket in the centre and stuff with a mix of the sundried tomatoes and baby spinach. 2. Use two slices of pancetta to wrap the fillet and roll in cling film before refrigerating.
9. Remove the pork from the oven and let it rest for a few minutes. 10. To build the dish add the two purées and char-grilled broccoli and add the fillet, belly and cabbage parcel and finish with the red wine jus and pancetta crisp.
JUNE 2018 31
AT KENCO WE BELIEVE ANYONE CAN BE A COFFICIONADO. ALL YOU NEED IS A PASSION FOR COFFEE AND NEVER SETTLE FOR ANYTHING LESS THAN THE BEST.
STOCK UP TODAY AND DISCOVER QUALITY COFFEE FOR YOUR COLLEAGUES AND CUSTOMERS.
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Celebrity broadcaster Dermot O’Leary is a catch on any day of the week – but when it comes to promoting the virtues of a sustainable fish dish, the multi-talented TV star is a ‘shore’ thing. A long-standing friend of Billingsgate Fish Market’s Cookery School and a former fish restaurateur, Dermot genuinely couldn’t be more passionate about his seafood. He says: “I love mackerel in particular. I’d say they were my favourite fish to cook and eat. They are also pretty rock-and-roll... live fast, die young.” Attending the latest event for Billingsgate’s ‘Breakfast and Buck’s Fizz’ fundraiser, Dermot shared early fond memories of buying cod’s roe from the local fishmonger, which his dad then fried up with his speciality - homemade chips. Essex-born Dermot, 45, whose parents hail from County Wessex in Ireland, regaled tales to a small group of guests. Made up of members of the public and corporate day-trippers, visitors attend the frequent Breakfast Club at Billingsgate Market to enjoy talks from celebrity fish fans like Dermot, and seafood superstar CJ Jackson. CJ is CEO of Billingsgate’s Cookery School, previously VP of Leith’s School of Food and Wine, a food writer, author and regular face on television cookery shows. She praised Dermot’s passion and loyalty to the school – which raises funds to run children’s cookery courses at festivals across the UK. CJ describes Dermot as “extremely knowledgeable” about fish and Dermot tells CJ and the audience how he still loves to fish with friends today – when his busy career allows it! Says Dermot: “I like mackerel so much for the taste, but they are beautiful to look at and have bulletshaped bodies that dart through the water.”
Dermot has chosen Smokedas Fish Ked geree sh. his signat ure di
Smoked fish kedgeree Serves 6
Ingredients 350g Basmati rice ½ tsp turmeric 350g smoked fish, such as mackerel or haddock, skinned 300ml milk 75g butter 2 tsp medium curry powder 2 tsp grated fresh root ginger
1-2 red chillies (depending on taste), seeded and chopped 2 bunches of spring onions, finely sliced Salt and freshly ground black pepper Fresh mango pieces or mango chutney
Method 1. Cook the Basmati rice in boiling salted water with turmeric for 10-12 minutes or until tender. Drain and leave in a colander for a few minutes. 2. Cut the fish into 4 cm (1½ in) pieces and put them in a large saucepan. Pour over the milk and add enough cold water to cover the fish. Bring slowly to the boil, reduce the heat and poach for 3-4 minutes or until the fish is cooked and opaque. Drain away the liquid and set aside. 3. Melt the butter in a large saucepan or casserole dish and add the curry power, ginger, chillies and spring onion. Stir over a medium heat for 3-4 minutes or until the onions are quite soft. 4. Add the drained cooked rice and stir together until well mixed. Gently fork in the cooked fish, taking care not to break it up too much. Adjust the seasoning to taste and serve immediately.
For more information about Billingsgate Seafood School and how to book yourself on one of their events or courses, visit: http://www.seafoodtraining.org/
JUNE 2018 33
KIDS Keeping young diners happy and entertained is the key to a relaxing meal for their parents – and a surefire way to guarantee return visits. As our Category Focus on page 14 demonstrates, kids rule the roost when it comes to making decisions about where to eat out, so it’s important to make sure your venue is child-friendly. With this in mind, we’re giving away an assortment of kids’ activity packs which are ideal for keeping ‘little guests’ busy at the dining table.
Kids activity packs
Perfectly suited to restaurants, pubs and cafes, each pack includes a range of 16 puzzles and activities, plus a box of crayons. There are 100 activity packs included in the prize. For your chance to win, send an email titled ‘Kids activity packs’, along with your name, contact details and the name of your Country Range Group wholesaler, to firstname.lastname@example.org.
tapas Our Melting Pot this issue is all about tapas – and the extended trend for small plates from across the globe. To ensure your tapas creations are served in style, we’ve got a set of stunning terracotta dishes to give away to one lucky reader. This 12-piece set includes three different sizes of dish:
The Cookbook Our Plate Arrivals feature this issue takes us on a journey to South America to the diverse culinary nation that is Cuba. This month also sees the launch of ‘Cuba: The Cookbook’ by Madelaine Vázquez Gálvez and Imogene Tondre, celebrating the gastronomy of this fascinating nation. Compiled by two of Cuba’s leading culinary experts, the home-cooking recipes in this compendium uncover the country’s myriad traditions.
A set of terracotta dishes
4 x 12cm, 4 x 14cm and 4 x 18cm. They’re dishwasher safe, freezer proof, microwave proof and oven proof – and a must-have for your crockery collection. To enter, simply send an email titled ‘Tapas dishes’, along with your name, contact details and the name of your Country Range Group wholesaler, to email@example.com.
With 350 recipes from the expected – black bean soup and roasted pork – to the surprising – taro root, pineapple and cucumber soup, Yuca flan – the dishes cater to every palate and utilise easily accessible ingredients. We’ve got five copies of the book up for grabs. To enter, send an email titled ‘Cuba: The Cookbook’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk.
‘Cuba: The Cookbook’ is published by Phaidon 1 June 2018 (£29.95).
Cuba: The Cookbook
Closing date for all competitions: 30th June 2018. All winners will be notified by 31st July 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
JUNE 2018 35
RAISE THE BAR
To be fair, the two spirits are quite different with Peruvian Pisco being bottled at distillation strength and at an ABV no lower than 40%. Four distinct types are allowed: • Puro (Pure) made from single variety grapes • Aromáticas (Aromatic) made from Muscat or grapes originating from this variety
Perfect Pisco >> Pisco is made in Peru and Chile, although the two countries have a dispute over the name of the spirit.
• Mosto Verde (Green Must) distilled from a must where the fermentation is stopped before all the sugars are converted in to alcohol • Acholado (Multivarietal) a blend of different grape varieties Chilean Pisco must be made in the Atacama and Coquimbo regions. These were established by the government in 1931.
Muscat is a widely used grape variety, and Torontel and Pedro Jimenez are also used. The four different styles are: • Pisco Corriente o Tradicional 30% to 35% (60 to 70 proof). • Pisco Especial 35% to 40% (70 to 80 proof). • Pisco Reservado 40% (80 proof). • Gran Pisco 43% or more (86 or more proof). Whichever you prefer I believe they’re both great distillates, and recommend you play with both - and enjoy it. Luca Cordiglieri, of the UK Bartender’s Guild
• 50ml Pisco • 25ml lime juice • 20 ml sugar syrup • 15 ml egg white • Bitters
The Peruvian claims that its Pisco came about with Spanish settlers around the 1500s, however the Chilean Pisco didn’t come into being until after the late 1800s. The Chilean argument is that, when Pisco was introduced, Peru and Chile didn’t exist as two separate countries. Instead the two countries were together under one country: the viceroyalty of Peru.
Dry shake first to emulsionate the egg white then shake with ice. Pour into a goblet and garnish with three drops of Bitters.
APPETITE FOR GLORY
WORLD CUP 14TH JUNE - 15TH JULY 2018
Fish & Chips
Chilli Con Carne
Showing the games? Why not offer tasty half-time snacks... Visit www.premierfoodservice.co.uk for sizzling summer recipe ideas 13673-PF-SIU June advert.indd 1
36 JUNE 2018
Serve up something special this summer >> This summer, Hospitality Action (HA) is calling on chefs, restaurateurs and hoteliers across the country to come together and raise funds in support of people who work or have worked in hospitality and find themselves in crisis. The industry charity aims to unite the UK’s hospitality community on Social Sunday (July 1). The annual event is the brainchild of Michelin-starred chef and HA patron Jason Atherton, who has raised over £100,000 since it was launched in 2015. Jason explains: “This is the fourth year of Social Sunday, and the industry has never operated in a tougher climate than the one we’re currently experiencing. When times are hard, it’s important that we look after our own – and that’s what Social Sunday is all about.” Jason’s restaurants welcome guest chefs to create bespoke tasting menus, with profits going to HA. The charity has also created a range of fundraising ideas for the event, meaning restaurants and hotels can commit at whatever level suits them. Ways of getting involved include: • Hosting a cookery demo for local customers pre-service and donating proceeds • Inviting a local celebrity to speak and create an “audience with” lunch • Holding an auction or raffle during the week of Social Sunday, donating proceeds • Applying a discretionary extra charge to bills for the week of Social Sunday • Donating a percentage of profits for the day after covering costs To join the movement, email: firstname.lastname@example.org
Young Pastry Chef of the Year >> Twenty-one year old Holly Woodman from the Claire Clark Academy at Milton Keynes College has been crowned Young Pastry Chef of the Year. Holly prepared a stunning menu for a stellar panel of judges comprising giants of the pastry chef world Mick Burke, Claire Clark, Benoit Blin, Liam Grime, Mark Poynton and Jerome Dreux. Her winning entry included a chocolate and pistachio soufflé with chocolate sauce and crumb, followed by tropical fruits dessert with tempered white chocolate collars, mango mousse and coconut sorbet and a selection of whole shortbread and orange shortbread petit fours.
Four in 10 will eat lab-grown meat and fish within 10 years >> More than four in 10 (41%) UK consumers think we’ll be eating lab-grown meat and fish within 10 years, according to research by the human experience company, Starcom. Lab-grown meat and fish, also known as cultured meat, is grown in a cell culture instead of inside of animals. It has been developed for nearly 20 years with NASA being one of the earliest groups to research its viability in 2002. Shortages of meat and fish is the top reason why people say they would eat lab-grown produce, followed by environmental and sustainability concerns. Currently 42% of people would eat lab-grown meat or fish in a restaurant, which drops slightly when it comes to fast food restaurants (37%).
“Shortages of meat and fish is the top reason why people say they would eat lab-grown produce”
A new STAR in the hospitality industry >> HIT Training and CPL Training have combined forces to launch a new virtual learning environment, providing on-the-go access to high-quality learning facilities for hospitality apprentices. STAR, which stands for Support Training Assessment Resources, is the first of its kind in the apprenticeship training industry and has been built specifically to match the requirements of the Apprenticeship Levy and new apprenticeship standards. The learning platform has three main components, an intranet with access to news feeds and social media, a suite of learning resources and supporting documentation, and an online portfolio where apprentices can record their progress. There is also a messaging system and online forums which can be used as virtual classrooms or for peer-to-peer support. For more information, visit https://hittraining.co.uk/
JUNE 2018 37
FOOD & INDUSTRY NEWS
Send your Food for Thought ideas to email@example.com
Cory Fowler of Hull University scooped Eurilait’s ‘Best Cheese Starter’ title at Hotelympia this year with this innovative cheesecake using Soignon Fresh Goat Log, with chervil, pickled blackberries and a sourdough cracker with plum and blackberry sauce.
2 Chips ahoy!
Celebrate National Fish & Chip Day (June 1) with crispy cod cheeks in homemade batter https://mizkanfoodservice.co.uk/recipes/ al-fresco-cod-cheeks-in-crispy-batter/.
3 R-eel-y delicious
For an alternative brunch, try balsamic glazed smoked eel with polenta as created by Francesco Mazzei at Mayfair restaurant Sartoria.
4 Flyaway success
This roast Anjou pigeon, turnips, January king, vin jaune sauce created by Helena Puolakka, executive head chef at Aster, is sure to be a flyaway success.
5 Peas please
Make the most of fresh summer produce with this pea and marinated cherry tomatoes risotto created by Danilo Cortellini for Riso Gallo. Full recipe available online at www.stiritupmagazine.co.uk/recipes.
daddy of 6 The lunch platters
For Father’s Day how bout serving a foot-long Uncle John’s Signature Hot Dog topped with ketchup, mustard and jalapeños, teamed up with a selection of hot and spicy dips, fries, onion rings and crunchy salad? www.unclejohnshotdogs.co.uk
New sandwich shop The Black Hamburg in Finsbury Park will be dishing up quality fast-food including this smokey beef shin with house-made kimchi, fermented chilli and Ogleshield cheese.
JUNE 2018 39
FOOD FOR THOUGHT
FOOD FOR thought
Inspira ti recipe idonal for sum eas m menus er
Proper chips deserve real mayonnaise. Bring out the best with the nation’s favourite.* HELLMANN’S Real Mayonnaise Squeezy 430ml**
*Source: Nielsen Retail Grocery Value Sales 52 w/e 25 Feb 17. **Also available in a 250ml bottle.