Stir it up magazine may 2017

MAY 2017

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Sunny ideas

for summer menus Winners revealed!

Country Range Student Chef Challenge

2017 Reader Survey

r u o y s u d l o t u o y 16 0 In 2 rite feat ure was favou for Thought Food

to u yo g n i Helpte a stir! crea

The Stir it up team works really hard to ensure every issue of the magazine is packed full of entertaining and informative features, which are relevant and helpful to caterers in all sectors of the foodservice industry.

To ensure our content remains fresh and engaging, we run an annual reader survey to check that you’re still happy with what we’re doing, and help us to identify possible areas for improvement.

Stir it up is YOUR magazine and this is your opportunity to help shape the features of the future. Your opinion matters hugely to us and, as a result of your comments and suggestions in last year’s survey, we introduced two new features this year: Dickson’s Diary and Raise the Bar. We’ve also taken on board and written about some of the topics you highlighted in our Advice from the Experts feature.

We’d be really grateful if you could spare a few minutes to complete and post back the attached survey, to tell us how we’re doing.

You can also complete the survey online at: www.surveymonkey.co.uk/r/StiritupSurvey2017

All completed surveys will be entered into a prize draw to win

65yo%u orefadreinathdeersmagazine

£250 in shopping vouchers!

said what ur menu, and nine out influences yo say the promotions of 10 of you hat you purchase influence w MARCH 2017

APRIL 2017

2017 JAN/FEB THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

THE COUNTRY

UP MAG RANGE GRO

AZINE FOR

CATERERS

THE COUNTRY RANGE

COFFEE SHOP COUTURE

GROUP MAGA ZINE

Cracking

What’s in fashion for hot beverages?

FOR CATERERS

food allergies We’ve got it covered

Care catering rly

What elde t diners wand and nee

Super Powdserto s

superfoo its boost your prof

Let’s be Frank

how to pimp up your gourmet dogs & burgers

THE WORD ON THE STREET

Street food trend s for mainstream menu s

Nearly three quarters of you spend more than 15 minutes reading your copy of Stir it up – and 78% of you share it with other members of your team

The combination ofbbdelylicfiiozzus summer fruit and buhit is sure to be a major with dessert lovers!

Ingredients Food 6,7 NEW FROM

COUNTRY RANGE

18,19 THE

For starters...

>> We’re feeling all summery here in the Stir it up office and this issue of the magazine certainly reflects that.

Our cover is adorned with the stunningly beautiful Country Range Strawberry & Prosecco Cake, which is being launched this month along with two equally delicious fruit desserts, and our Focus is all about summer menus and the dishes you should be looking to create this season.

We take a trip to the wonderful Lost Gardens of Heligan on our Customer Profile page, and we walk down the aisle to discover what’s on trend for wedding menus on page 9.

We’re also thrilled to announce the winners of the coveted Country Range Student Chef Challenge, which took place at ScotHot in Glasgow, and are celebrating the wonderful creativity of the UK’s up-and-coming young chefs with a special four-page pull-out, showcasing the stunning dishes from all eight of the finalists.

As always, we have endeavoured to bring you a magazine packed full of inspirational ideas and recipes, thought-provoking features and key industry news for all sectors of the foodservice industry.

We hope we’re getting it right and, to check that we are, we’re asking all of our readers to complete the enclosed Reader Survey to help us evaluate our offering and identify areas for improvement.

I hope you’ll be able to spare a few minutes to do it – it really does make a difference. An added incentive is that all completed surveys will be entered into a prize draw – and one lucky winner will scoop £250 worth of shopping vouchers!

MARKETPLACE

Features

Favourites

05 CUSTOMER PROFILE - Lost

Gardens of Heligan

9 SPECIAL FEATURE 04 READERS’ LIVES - Food Marriages

COOKS CALENDAR

10-11

13

14 RAISE THE BAR

- Win a BBQ Kit, London: The Cook Book

29 FIVE WAYS TO

USE - Country Range Canned Pulses

37 DICKSON’S DIARY

CATEGORY FOCUS - Summer Ideas - Wine Time!

COUNTRY CLUB

15 MCA

43

SIGNATURE DISH

17 HOSPITALITY - Coffee demands, Decline in Curry

with Tom Daley

45

ON THE RANGE

with Matthew Smith, H.Forman & Son

21 EDUCATION

- Find out the Country

Range Student Chef Challenge winners

32-33 MELTING POT

Perfect Protein

23-26 SPECIAL

FEATURE - Country Range Student Chef Challenge 4-page pullout

47

FOOD FOR THOUGHT - Spring into action with some inspirational recipes

31 HEALTH &

35 ADVICE FROM

WELFARE - Mediterranean diet

THE EXPERTS -

Negotiating Brexit

helps brain health

40,41 FOOD &

INDUSTRY NEWS

Help us to keep creating a stir!

Contact us...

APRIL 2017

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

MA RCH

2017

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Cracking

food allergies

subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by James Kennedy, styled by Take Two Eggs and Eclipse Creative

We’ve got it covered

THE COU

NTRY RANG E GROUP

COFFEE SHOP COUTUR E

MAGAZIN

E FOR CATE

RERS

What’s in fashion for hot beve rages?

THE WORD ON THE STREET Street food trends for mainstream menus

Let’s be F ra n k

COUNTRY RANGE PHOTOGRAPHY

www.barrymellorphotography.co.uk

how to pimp gourmet dogs up your & burgers

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

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.

@stiritupmag

Our editorial partners...

www.stiritupmagazine.co.uk

MAY 2017

3

COOKS CALENDAR

COOKS CALENDAR MAY spring onions

Read ers ' Li ves

1 Name: Steve Clark 2 Job title: Head chef 3 Place of work: Bromley Court Hotel, Kent

4 Typical working hours: 8am-6pm/12pm-9pm five days a week

5 How long have you worked in the catering industry?

23 years

6 Most interesting fact about you I support two football teams –

Gillingham and West Ham. I’m from Gillingham but, when I was a kid, everyone supported Liverpool or Man United and I wanted to support a different team so I plumped for West Ham. I could never claim to be a glory hunter!

7 Favourite cuisine: Thai at the moment. I also love BBQs.

8 Signature dish: Duo of Kent

strawberries

apricots

rhubarb

13 Early May Bank Holiday 1(Scotland, Ireland, England and Wales)

19

NATIONAL DOUGHNUT WEEK www.nationaldoughnutweek.org.uk

VEGETARIAN WEEK 15 – 21 NATIONAL www.nationalvegetarianweek.org

22 - BRITISH 28 TOMATO WEEK

www.sandwich.org.uk

9 - 15 COELIAC

www.britishtomatoes.co.uk

27 – 4 English Wine Week

AWARENESS WEEK

29

www.coeliac.org.uk

12 - Foodies 14 Festival, Bristol

www.foodiesfestival.com

www.englishwineproducers.co.uk

SPRING BANK HOLIDAY

(SCOTLAND, IRELAND, ENGLAND AND WALES)

JUNE

What’s in Seaso n?

aubergines

fennel

globe artichokes

gooseberries

asparagus

spring lamb

7- BRITISH SANDWICH 13 WEEK

What’s in Seaso n?

Lamb, shoulder braised with ratatouille, seared cutlets, spring vegetables and rosemary jus.

9 Must-have kitchen gadget: Vita Prep blender – it makes the best purées and soups and you can even grind your own spices in it as well.

raspberries

broad beans

peas

10 Top culinary tip Prep little and often so everything is fresh, but remember most things take longer than you think.

11 Who is your inspiration

and why? Rick Stein, he’s just so interested in and enthusiastic about food not just cooking it but where it comes from, how it’s grown and looked after and about the people who produce it from scratch.

12 Favourite Country

Range ingredient and why?

The Country Range brand offers quality across the board and is as good as branded, but I particularly like the Country Range Chocolate Drops dark, white and milk. We put them in sauces and mousses and you honestly can’t taste the difference between that and a quality branded chocolate.

4 MAY 2017

Guild of Chefs Awards 12 1 Craft Westminster Park Plaza 16 www.craftguildofchefs.org

6 British Hospitality & Tourism

Summit, Grand Connaught Rooms, London www.summit.org.uk

7 NACC CARE CHEF

OF THE YEAR FINAL,

BARKING AND DAGENHAM COLLEGE

www.thenacc.co.uk/events/care_chef_year

8 British Frozen Food

Federation Dinner Dance and Awards www.bfff.co.uk

British Nutrition Foundation Healthy Eating Week (schools) www.foodafactoflife.org.uk

YOUNG SEAFOOD CHEF 13 UK OF THE YEAR - GRAND FINAL

GRIMSBY INSTITUTE UNIVERSITY CENTRE, LINCOLNSHIRE

Good Food Show 15 - BBC Summer, NEC Birmingham 18 www.bbcgoodfoodshowsummer.com

18 FATHER’S DAY Food Festival, London 25 Jewish www.gefiltefest.org

CUSTOMER PROFILE

Lost Gardens of Heligan

LOSE YOURSELF IN THE GARDEN KITCHEN

>> Having an abundance of organically grown produce literally on your doorstep is the “root” to success for Nicolas Legendre.

Nicolas is the trading operations manager at the Lost Gardens of Heligan in Cornwall and is surrounded by acres of gorgeous fruit and vegetables.

to my country of origin and I love the organic ethos of the area.”

“They are very productive grounds,” says the proud Frenchman. “Over 400 varieties of heritage vegetables are grown here.

The Gardens are about celebrating the working life of a gardener and we use all of the produce in the kitchen.

The tourist attraction welcomes over 300,000 visitors a year, mostly during the summer months, and have a loyal fan base amongst locals during the quieter months, so the organisation of the catering operation can be tricky.

“Visitors can see it growing and being nurtured and picked, then they can try it for themselves in the tearoom. It’s provenance at its best. There are no food miles – just food yards!”

“We are a very humble team with a core staff of 20 people in the catering team but this can increase to around 100 during the summer,” explains Nicolas. “Logistics are difficult but the team is used to it and they love the challenge. They love seeing new people and the change from winter to summer.

Nicolas, who trained as a chef in Brittany and has worked in restaurants all over the world, explains what attracted him to the job at the famous botanical gardens near St Austell. “I like how they deal with food and how they present it to customers,” he says. “It’s a really dynamic place. I worked in the South West for 17 years before coming here. It’s similar

“At this time of year we’re coming to the end of the chestnut mushroom and forced rhubarb season but we have an abundance of fresh leaves and herbs, and we’re starting to see a lot of things growing.

“We do have to top up our vegetables and, when we do, we always buy from local suppliers and farmers, as well as foraging.”

The Gardens also has an estate with rare breeds of animals, and most of the meat served on-site is produced on the estate.

Once or twice a month they host ‘Lost Stories of Heligan’ - a banquet for 60-150 people serving a set meal made with seasonal produce, which starts with nibbles in the garden and moves to big tables, often alfresco depending on the weather.

In terms of ambient goods, Country Range is a mainstay in the garden kitchen, with Country Range tinned tomatoes being a particularly big hit with the team.

“Everybody refers to them because they are so good and so versatile for making sauces,” continues Nicolas. “We also use a lot of the Country Range spices in desserts and salads. We use the Country Range Cumin in a Middle eastern-inspired cous cous salad, for example, and the Country Range Cinnamon in our pineapple cake.

“The Country Range Extra Virgin Olive Oil is another favourite. It’s a great quality oil and the price point means we don’t have to use pomace oil.”

MAY 2017

5

NEW FROM COUNTRY RANGE

The Leading Independent Foodservice Brand

of summer

>> Nothing tastes of summer quite like a delicious fruitbased dessert – and this month we’re launching three new additions to vamp up your summer desserts menu.

Strawberry & Prosecco Charlotte Strawberries and Prosecco have to be the perfect summer pairing (as our cover shot suggests). The combination of delicious summer fruit and bubbly fizz is too much to resist – and is sure to be a major hit with dessert lovers!

The popularlty of Prosecco has grown beyond all expectation in the UK with sales reaching a staggering £356million last year - a growth of 34%.

With this in mind, our development team has produced a delicious creation of fine décor sponge with strawberry compote and white chocolate truffle mousse layered with sponge laced with Prosecco. It is topped with strawberry mousse and garnished with strawberries and white chocolate shavings.

Frozen for convenience, all you have to do is remove all packaging, place on a serving plate and defrost.

• Country Range Strawberry & Prosecco Cake Pack Size: 1 x 14 Pre-portioned

Try them yourself - all are on promotion this month!

6 MAY 2017

A slice

St Clements Pudding

Retro puddings are enjoying a major resurgence as sweet-toothed diners lap up traditional favourites.

Foodie versions of rice pudding and Spotted Dick are enjoying popularity on the smartest of menus and, to tap into this trend, Country Range is launching a St Clements Pudding.

This pudding was traditionally enjoyed on November 23, the feast day of St Clement, who was the patron saint of blacksmiths.

Made from a traditional sponge, it is baked with mandarins and a citrus lemon sauce and is the latest addition to our premium pudding range.

Simply microwave from frozen and serve with cream.

• Country Range St Clements Pudding Pack Size: 1 x 12 Individual Portions

Tutti Frutti Charlotte Fruit-based desserts are a great opportunity for a sweet treat whilst still bagging some essential vitamins and minerals.

Pineapple and kiwi fruit are big flavour trends for 2017 and we’ve combined them with peach, pear, apricot and the ultimate superfruit blueberries to create this fabulous Tutti Frutti Charlotte, as seen on the cover of our Promotions supplement.

A fine charlotte of a sugar decor sponge with apricot compote, it also features white chocolate and passion fruit truffle, combined with a salad of fruits.

• Country Range Tutti Frutti Charlotte Pack Size: 1 x 14 Pre-portioned

“Oranges and lemons say the bells of St Clements” In the popular nursery rhyme, St Clements refers to a small church in St Clements Lane, Eastcheap, London, which dates back to 1067.

The original church was rebuilt in the 15th century and the second was destroyed in the Great Fire of London in 1666. The existing church was rebuilt in 1687 by Sir Christopher Wren. The oranges and lemons refer to the citrus fruits unloaded at the nearby wharfs.

NEW FROM COUNTRY RANGE

Fiery facts about Peri Peri • Peri Peri is Portuguese in origin but is “especially prevalent in Angola, Namibia, Mozambique and South Africa”.

• Although our sauce is a medium heat, some Birds Eye Chillies reach 175,000 on the Scoville Heat Scale!

• The first hot sauces were created over 6000 years ago!!!

• Piri Piri or Peri Peri sauce is used as a seasoning or marinade and can even be used for desserts • The prime chilli in Peri Peri is the Birds Eye Chilli • Piri is Swahili for pepper

Hot stuff

>> 56% of customers want to see a spicy sauce option when eating out so, we’re launching Country Range Peri Peri Sauce to help give your dishes a kick.

This authentic Portuguese marinade was made famous in the UK by Nando’s and is made from a delicious blend Try basting of bird’s eye chillies, garlic and lemon. Our version has chicken with Peri its temperature gauge set at medium heat!

Peri Sauce before Try basting chicken with Peri Peri Sauce before barbecuing or barbecuing or oven cooking to add new depths oven cooking of flavour – or check out our recipe cards for other serving suggestions such as Peri Peri Slaw.

Other serving suggestions: • Slather on chorizo and prawn skewers • For a vegetarian option drizzle slices of red pepper, aubergine, courgette and flat mushrooms and halloumi with peri peri sauce and oven bake then serve in a stack with additional sauce • Drizzle on hotdogs (or tone down with mayonnaise) for on-trend handheld snacks

• Country Range Peri Peri Sauce Pack Size: 2 x 2.25ltr

People’s Choice Q Awards winner! >> Country Range Cornish Pasties have won a 2017 People’s Choice Q Award.

Our Cornish Pasty was the winning product in the Wholesale Category with consumer judges commenting: “Looked beautiful and home made, chunky, full of different ingredients, good spice too.”

“Rich filling with lots of succulent meat and onions, very flavoursome and filling.”

Dress for the occasion

>> Don’t leave your summer dishes naked! Make sure they’re properly dressed and bursting with flavour.

The new Country Range Ranch, Honey & Mustard, and Citrus & White Balsamic Dressings are everything your store cupboard needs to deliver fabulous summer salads and meals. Drizzle on salads, tacos, fish or barbecue meats for summer on a plate.

Ask your sales contact for our handy new recipe cards with some deliciously different ideas for dressing your dishes.

• Country Range Honey & Mustard Dressing • Country Range Citrus & White Balsamic Dressing • Country Range Ranch Dressing Pack Size: 2 x 2.25ltr MAY 2017

7

SPECIAL FEATURE

Food marriages informal dining is the perfect wedding partnership

Couples tying the knot in 2017 and beyond are shunning the formal wedding breakfast in favour of a more relaxed and casual affair.

As the wedding season begins in earnest this month, we take a look at what on-trend brides and grooms are vowing to serve on their Big Day… “Couples are looking for things to be more relaxed and less formal – more visual and ‘al fresco’ style,” explains Ben Jones, of wedding and festival caterers The Chopping Block in Warwickshire. “It’s communal as opposed to the traditional plated three-course wedding breakfast.

“This year we’re serving picnic baskets on the table, feasting platters and tapas boards for starters so that everyone can just pick up what they want.

“For the main course, we’ll be serving things like slow-roasted butterflied lamb pulled at the table. A few years ago it was trendy to carve at the table but now it’s all about slow-cooked pulled meats served with different salads and sauté potatoes in big bowls at the table.”

Ross Whitmill, co-director and head chef at Cotswolds-based wedding and event caterers Ross and Ross, agrees.

"We really enjoy setting up canapé stations for guests... the theatre they provide and interaction they create are a great way to start afternoon proceedings. Sharing boards and miniature versions of hearty meals such as Beef Wellington and pies are very popular too."

Karen Kemp, of award-winning Kemp and Kemp wedding caterers, says vegetarian food at weddings is growing in popularity. “The rise of chefs like Yottam Ottolenghi with his imaginative and inspiring approach, love of strong flavours and equally strong colours, has meant that vegetarian food is starting to take off big-style.

“We are seeing a move away from using meat altogether as even dedicated carnivores come to realise that they can love their food with not a trace of meat in sight – the age of the all-veggie wedding breakfast is now upon us.”

Other wedding food trends to try: Food stations are becoming increasingly popular. Perfect for adding some theatre to a drinks reception, canapé stations are very interactive and create a great talking point among guests. Whether it’s a DIY mini BBQ, oyster or serrano ham station; everyone will want to get involved!

Using locally sourced, seasonal food is becoming an important consideration to couples when they are planning their wedding. Supporting local, seasonal & sustainable produce is important when using other local suppliers for their big day.

Midnight Munchies are the perfect way to give guests a boost as they party into the early hours. A hearty snack, such as cheesy chips or fish finger sandwiches, is a great way to keep guests going until the last dance.

The most popular late night snack for 2017 so far is tacos!

Bowl food is another style of dining which is increasing in popularity in 2017.

Miniature versions of hearty classics are a great way to allow guests to dine & try a variety of different dishes, without the formality of a sit down meal.

Just desserts

MAY 2017

9

CATEGORY FOCUS

r e i m d e m a u s S SUNNY N IDEAS TO BRIGHTE UP NEW SEASON MENUS

Evaluate your alfresco dining and brunch offerings.

Chefs can look at creating a simple eggs benedict or a more premium dish of eggs benedict with smoked salmon and chives.

With the summer season fast approaching, it’s time for caterers to think ahead and start planning their offering for the months ahead.

“The change of seasons provides the perfect excuse for operators to shake up their menus,” says Darragh Gilhawley, of Big Al’s Foodservice. “It’s out with heavy wintry dishes. Consumers are much less inclined to eat robust, stocky meals and instead want to change their eating habits, opting for lighter choices.”

Offering menus which take inspiration from classic dishes whilst incorporating 2017 foodie trends is a great starting place for chefs.

Says Willem Fijten for Mars Global Product Development: “Twists on much-loved favourites alongside new ingredients and globally inspired flavours from different cultures’ cuisines will not only provide a varied menu, but increase interest from new and existing customers alike.”

10 MAY 2017

The great outdoors As consumers seek more outdoor options, operators should evaluate their alfresco dining offering, and combine it with the growing brunch occasion.

Aine Melichar, brand manager for Kerrymaid, explains: “Unlimited brunches give operators the opportunity to turn around multiple covers throughout the day, and by limiting the dwell time to a strict time period (the standard around two hours), operators can cater for a larger amount of visitors and be more prepared for specific footfall at specific times.”

Chefs can look at creating a simple eggs benedict or a more premium dish of eggs

benedict with smoked salmon and chives.

Sizzling barbecue food is an undeniable lure for consumers and a great way to turn traditionally mundane foods into something a little more exciting.

Flavour fusions A vital element to any barbecue is the burger and customers are increasingly seeking exciting flavours, toppings and texture combinations to personalise their experience.

Exotic flavour combinations such as Bánh mì (a juicy Vietnamese-inspired bread using ginger, coriander, lime, pepper and umami) and Kimchi (a Korean dish which

CATEGORY FOCUS

includes soy sauce, ginger, garlic and sesame) are being used to upgrade chicken burgers and in turn help to increase price points.

Garlic prawns

Add to that a brand-new seasoning trend that will see tea and coffee rubs complement meat flavours, and there will be an explosion of new flavours over the coming months.

With this in mind, chefs should consider adding a bulgogi (a Korean dish of thin beef slices marinated and grilled on a barbecue.) burger to their offering too.

Lion’s new Sauceology challenges the way chefs think about ready-made sauces by promoting each product as just one ingredient in a new creation, with endless possibilities for flavour.

Rachel Neale, at AAK Foodservice, says: “Chefs have told us they create their own unique sauces by using several different products to achieve the flavour and texture they’re looking for. We’re twisting classics, shaking up tradition and fusing flavours in a quest for culinary brilliance.” www.lionsauces.co.uk/sauceology

Tapas time “Tapas is perfect for summer – think vibrant Mediterranean colours and flavours, with simple combinations that remind diners of alfresco meals by the sea,” says Olivia Shuttleworth, brand manager for Prep Premium speciality oils. “Using flavoured oils is a great way to bring your small plate dishes to life, quickly and with minimum effort.

“Whether it’s drizzling some garlic-infused olive oil over bruschetta before serving, or adding the authentic taste of wood smoke to meat, vegetable or fish dishes with an oak smoked rapeseed oil, flavoured oil will bring extra depth to your tapas menu.

“For fabulous, Spanish-inspired fish kebabs, string juicy scallops and slices of chorizo on a skewer, then brush with chilli and garlic infused rapeseed oil. You can use the same method for cooking king prawn skewers – leave the shells on for an authentic, rustic twist.”

Summer salads Fresh, vibrant and colourful salads are perfect for summer menus.

“Quinoa, feta and pomegranate salad ticks all the right boxes – it’s colourful, delicious and packed with popular ‘superfood’ ingredients that lunchtime diners will love,” advises Ben Bartlett, celebrity chef and brand ambassador for Lion sauces.

“Combine quinoa with chopped red onion, coriander, parsley, mint and a little rocket.

Mix together with some lemon juice and French style house dressing, then top with a handful of pomegranate seeds, some crumbled feta, a few raisins and some toasted pine nuts.”

“A chargrilled or Korean marinated chicken, baked Tandoori marinated salmon, Thai fish and vegetable kebab, a veggie asparagus with honey-glazed goats

cheese or Moroccan beef kofta, all scream summer dining and can be customised with ease,” says Willie Pike Major’s consultant development chef for Scotland.

Take the wrap With the boom of Mexican fusion in 2016, wraps are now more popular than ever and have earned their rightful place alongside sandwiches and paninis.

With children’s palates increasingly more adventurous, schools can offer more exotic options to match what is out there on the high street.

From hot Korean infused short rib tacos to Moroccan chicken burritos and vegetarian options, Mediterranean roasted halloumi wraps and Bombay potato chapatti, caterers can incorporate the latest flavour trends and serve them with confidence alongside staples such as ham and cheese.

Wraps can also be a great way to help kids get their vital nutrients and five a day, advises Brian Eastment, executive development chef at Major. “Mexican-inspired tacos and burritos are already familiar food on pupils’ radars and can be a great way to encourage children to try new healthy food. Marinated pulses, rice, vegetables or meat or fish can be offered with a selection of fresh salad ingredients. Why not go one step further and allow students to DIY: wrap their own?”

o Chicken wraps with avocad salsa and sour cream

Marin vegetableates odrpmulseeast , rice, can be offered wit or fish of fresh salad inghra selection edients.

Desserts for special diets “It’s very important that summer dessert menus should feature items that cater for customers with specific dietary requirements,” says Gordon Lauder, MD of frozen food distributor Central Foods.

There are now more than half a million vegans in the UK and increasing numbers of people who avoid certain ingredients such as dairy products, gluten, nuts or eggs due to allergies or for other health reasons.

“Operators might find that something like a non-dairy ice cream-style dessert suits a wide range of customers with differing dietary needs and is the ideal summer menu item,” adds Gordon. “This type of dessert is popular with all ages and can be served up as a stand-alone dish or as an accompaniment.”

Summer in the care sector Salads are always good sources of essential vitamins and minerals and a great way to keep care sector guests hydrated in the summer months.

With the well-travelled baby boomers reaching the retirement age, caterers can dare to experiment with flavours.

“Delicious Pan-Asian infused salads such as Asian beef salad, ginger and soy dressing with roasted rice or a warm noodle salad are sure to go down a treat,” says Bob McDonald, Major’s consultant development chef for Ireland.

Another great way to supply a nutritious boost is to produce a range of smoothies and granitas.

Cranberry granita

MAY 2017 11

Exclusively for customers of The Country Range Group

Feel the heat

WIN

everything you need for a brilliant BBQ

We’re celebrating the start of summer by giving away a smokin’ hot prize!

As the sun comes out and the weather warms up, you can’t beat a spot of al fresco dining – and nothing says summer quite like a delicious barbecue.

Of course every great barbecue needs fantastic accompaniments to bring out the flavours of the meat, fish, salad and vegetables – and Country Range’s newly-launched dressings and Peri Peri Sauce are all you need to make sure your food is on trend and spiced to perfection.

One lucky Country Clubber will scoop everything they need for a brilliant barbecue - bar the meat. The prize includes: •

4 Burner Propane Gas BBQ with Side Burner worth £150 This 4 Burner Gas BBQ with side burner is perfect if you want to cook food for parties or your extended family. There’s a side burner for cooking smaller dishes, while a chrome-plated steel wire warming rack will keep your cooked food warm. The barbecue also has a black painted lid, a fire-bowl and a control panel.

• Char-Broil Digital Meat Thermometer worth £19.99 • Bear Paws Claws Meat Forks • 1 x 2.25kg jar of NEW Country Range Peri Peri Sauce • 1 x 2.25kg jar of each of the fantastic NEW Country Range Dressings (Honey & Mustard, Citrus & White Balsamic, and Ranch) To enter simply send an emailed titled ‘Barbecue’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk

London Calling London is renowned the world over for the quality, diversity and ingenuity of its food and the capital is now a top culinary destination.

From street food stalls to Michelin restaurants, London is a magnet for cooking talent – and a new book by Cara Frost-Sharratt showcases the best the city has to offer.

Find out more about our new Country Range Peri Peri Sauce on page 7

‘London: The Cookbook’ tells the story of London’s word-beating food scene with recipes from 30 key restaurants, plus an overview of the best food markets in the capital.

We’ve got three copies of the book, which is released on May 4, to give away. For your chance to win, send an email titled ‘London: The Cookbook’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk

WIN

London: The Cookbook is published by Frances Lincoln, hardback RRP £20.00.

a copy of ‘London: The Cookbook’

Closing date for all competitions: 31st May 2017. All winners will be notified by 30th June 2017. 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

MAY 2017 13

COUNTRY CLUB

the COUNTRYclub

RAISE THE BAR

RAISE

star of the show, so much so that, at a tasting in Paris, some of the French tasters thought it was better than Champagne!

And when a big Champagne house like Taittinger invests in a vineyard in England then you know there is something in it.

In my experience consumers rarely ask for English wines but if it’s clearly stated on the menu, people will be more likely to go for it.

>> English wines have been growing in popularity steadily in the past few years and there are more and more people applying for a vineyard in England. In 2015 the applications were up by 40% on the previous year!

Depending on the size of your place and list but I would definitely at least offer a sparkling wine and, if you can, a red and a white too.

current supplier will be able to help but you can also go on www.englishwine producers.co.uk to find some of the wine makers.

I’m working on a smaller project at the moment and I am looking to put a sparkling wine on the list. I’m going to go for the Blancs de Blancs from Nyetimber, I found it quite fruity and mineral and I’m sure it will go down very well with the guests!

Luca Cordiglieri, president of the UK Bartender’s Guild

For those of you that might wonder where to start to source some, of course your

With the trend of people favouring local produce, having a selection of English wines on your list is advisable, especially with the quality you can find these days.

English wines won 120 medals at the International Wine Challenge in 2016 and 50 so far in 2017. There is a choice of reds to match with meat or cheese, or delicate whites and rosés but sparkling wine is the

14 MAY 2017

English wines won 120 medals at the International Wine Challenge in 2016 and 50 so far in 2017

MCA

Menu Trends for Summer 2017 So, what’s going to be essential to put on menus for this summer?

MCA track menus from the largest 150 brands across the UK market, from casual dining chains to pub restaurants and fast food. Using our new tool – menutracker.mca-insight.com we are able to analyse the changes in ingredients, cuisines, dishes, cooking styles and dietary requirements.

From this analysis, and using our 6 Mega Trends, we can forecast future menu trends, and recommend what operators should be featuring, as follows:

MCA Mega Trends – 1. Healthier Eating – including the increase in plant-based, non-meat dishes.

Feature salads, but make them WOW not Worthy; use alternatives to potatoes like rice or grains (couscous, quinoa etc); Don’t put vegetarian dishes in the corner, make them an attractive feature.

2. Value – whilst costs will increase, inflation is eating into consumers’ spending power, so ensure that there is a great value entry-level dish or meal deal on your menus, but ensure that it delivers value, not just low-cost.

3. Premiumisation – deliver greater experiences with your food and

Food Heaven 1-2 page Stir it up March 2017-paths.indd 1

By Mark Wingett Editor, MCA. Eating and Drinking Out Market Insight

presentation to entice customers to increase their spend on something special. A big piece of forerib steak expertly chargrilled, or BBQ’d low and slow, and shared for two, can increase spend significantly.

4. Informality – keep your fingers crossed for good weather, but make the use of every opportunity and use outdoor space, using street food as a theme. This is still a key trend.

5. Provenance – using British salad produce, or seasonal fruit, will help manage your costs, but also hit consumers’ expectations.

And this delivers great value also.

6. Indulgence – deliver a WOW experience, but recognise that the Man vs Food challenge-style food is a gimmick; use British strawberries but turn them into a WOW dessert and your customers won’t be able to resist!

Crispy fried fish on a homemade tortilla

From a cuisine perspective, those that MCA analyse to be ‘Hot’, and will work well this summer: • Caribbean – but more than just jerk chicken and rice n’ peas •

Authentic Spanish Tapas – great for

sitting outdoors over lunch and sharing •

Mexican Tacos – another great sharing

dish, providing plenty of choice •

South-East Asian – such as Taiwanese Bao

buns, Vietnamese Bánh mì or Korean BBQ

02/03/2017 17:31

MAY 2017 15

Delicious salsa recipe for your

summer dishes

omato Sals MAGGI® Rich & Rustic' a thick chunky sauce made with sun-ripened tomatoes, onions and herbs. This tasty salsa is a delicious accompaniment to wraps, burgers, Fajitas or with barbecued meat.

Ingredients

Total time required: 10 min

200g MAGGI® Rich & Rustic Tomato Sauce

Portions: 10

50g Red pepper finely diced 50g Green pepper finely diced 50g Yellow pepper, finely diced 50g Cucumber, finely diced 0.5 (¼ tsp)g Chilli flakes 10ml Olive oil 10g Fresh coriander, chopped

Available in 800g and 3kg

100g Red onion, finley chopped Juice of 1 lime

Each serving typically contains Calories Sugars

Method Finely chop everything, mix together and enjoy.

127kJ 30kcal

2%

Fat

Saturates

Salt

2%

1%

2%

2.5g 1.6g 0.2 g 0.12g 3%

of an adults Guideline Daily Amount (GDA)* *GDAs are guidelines. Personal requirements vary depending on age, gender, weight and activity levels

For a free sample call 0800 742 842 quoting 'summer ad’ For more recipe ideas visit www.nestleprofessional.co.uk ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.

New research by UCC Coffee UK & Ireland has highlighted a significant opportunity for pubs to increase trade through an improved coffee offer.

With consumers rating the quality of coffee as average, the findings reinforce the demand for better coffee in non-specialist outlets.

The survey by Allegra World Coffee Portal also reveals that 44% of consumers would be put off returning to a pub that serves poor quality coffee. Conversely 41% would buy more coffee more often in pubs if the quality was better.

The report reaffirms that coffee is the on-trend drink of today with more than a third (33%) of consumers buying coffee out of home at least four times per week and almost two-thirds of consumers willing to pay £2.99 for a great cup of coffee.

63%

of consumers believe that a high-quality cup of coffee at the end of a meal makes the difference between a good quality experience and a truly great one

Phil Smith, head of category & insight, UCC Coffee UK & Ireland comments: “Lots of pub operators are doing coffee well but there’s still significant room for improvement across the market.

“For pubs and bars keen to diversify, grow and retain their customer base, or to set themselves apart from the competition, high-quality coffee is the key. For pubs with a strong food offer, coffee quality significantly impacts on customer satisfaction.

It’s an integral part of eating out, with three quarters of diners valuing coffee quality as an important part of the overall experience.”

28%

of consumers state that, if it opened earlier, they would visit a pub or bar for their morning coffee, rather than a high-street coffee shop

31%

often order coffee instead of a dessert when eating out

44%

of consumers eat out at least once a week

‘50% of curry houses to close within 10 years’ The chairman of the Asian Catering Federation (ACF) Yawar Khan predicts that half of the nation’s curry houses will disappear from the High Street inside a decade.

Issues facing curry restaurant owners – such as chef shortages and rising costs – have been widely reported, but it is the failure of some restaurateurs to respond to changing customer demands and ignoring modern technology, that will spell the collapse of this once thriving sector, he claims.

Despite two curry restaurants closing each week, the dining out sector as a whole is actually thriving, with sales and new openings on the increase.

The Asian Catering Federation represents owners of over 35,000 ethnic restaurants and takeaways – including those in the Indian, Chinese, Thai and Malaysian community, but the largest single group are Bangladeshi. Over 90% of Britain’s ‘Indian’ curry restaurants are Bangladeshi owned.

“We British Bangladeshis can be very insular and inward looking, we fail to regard other cuisines as competition and we are slow to adopt new marketing opportunities, such as social media platforms,” said Mr Khan.

“For years we have been telling restaurants they need to up their game with shorter menus, offering lighter healthier options with more fish and vegetable dishes, with genuinely authentic regional food. Many rarely see a customer at lunch time, whilst pubs and chains like Nando’s are serving thousands of spicy dishes throughout the day.”

Over 90% of Britain’s ‘Indian’ curry restaurants are Bangladeshi owned.

Thomas Chan, who is chairman of the Chinese Takeaway Association, and Teddy Chen, chairman of the Malaysian Restaurant Association, report similar complacency among many of their own members.

Mr Chen added: “It will be sad to lose some old favourites, but there are some exciting and dynamic restaurateurs waiting in the wings to take their place.”

MAY 2017 17

HOSPITALITY

Half of consumers won’t return to a pub that serves poor quality coffee

Tropicana boosts morning sales with wholesome format >> Brits spend £76million eating breakfast out of home every day and Tropicana, one of the biggest juice brands in the UK, is introducing a totally new offer for the brand.

The launch is set to help outlets capitalise on the growing trend for convenient breakfast top-ups and meeting the needs of shoppers’ emerging morning habits with the launch of Morning Boost.

The new Morning Boost smoothie is a wholesome combination of fruit juice, fruit purée and cereals which offers a whole new sales opportunity for outlets within juice.

A first of its kind and a source of fibre, rich in vitamin C and one of your five a day, the new smoothie is available in an on-the-go 330ml format (RSP: £1.99) in Orange, Banana & Mango flavour.

Sophie Giraudel, brand manager for Tropicana, comments: “People are becoming busier in their daily lives and don’t always have time to prepare a full breakfast. Our 330ml size is perfect for an on-the-go top up, a growing trend that is set to continue.”

DIVERSEY PARTNERS WITH ECO-SCHOOLS >> Diversey Care has become the headline partner of Eco-Schools England, and with it becomes part of the largest environmental schools programme in the world.

Under this new commitment, Diversey Care will offer advice and support on sustainable cleaning and wider sustainability topics to schools that want to achieve and maintain Eco-Schools accreditation.

This will include bespoke materials for pupils and staff and online resources available from a dedicated website at www.eco-schools.org.uk/eco-schools-partners/diversey/

COOLDELIGHT VEGETARIAN MOUSSE SLICES Cooldelight Mousse Slices have become vegetarian-suitable, with the gelatine ingredient being removed from the recipe.

Easy to use and pre-portioned for portion control, this “restaurant quality” cold-dessert, has portion pricing suitable for most cost/public sector budgets.

Available in three flavour options – raspberry, lemon, and chocolate, Cooldelight Vegetarian Mousse Slices consist of a light, creamy mousse on a sponge base, with a sauce topping.

Chicago Town Stuffed Crust Buffalo Chicken 12” Pack Size: 8 x 1

serving serving suggestion suggestion

THE MARKETPLACE

T he Marketplace

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

Chicago Town Chocolate Pizza 10” Pack Size: 7 x 1

Chicago Town Classic Crust BBQ Feast 12” Pack Size: 8 x 1

Delicious Chocolate Pizza Topped With Gooey Chocolate Sauce, Dark Chocolate Chips & White Chocolate Chunks On Our Signature Sweet Crust Frozen Dessert Category Winner. Survey Of 11,637 People By TNS

*IRI Value Sales w/e 28th January 2017

18 MAY 2017

For More Information Contact CRT@chicagotown.com

>>Jacobs Douwe Egberts (JDE) has opened a new Oxfordshire-based coffee training centre - The Barista Workshop.

KARA LAUNCHES NEW BREAD CARRIERS FOR SUMMER >> Kara has launched three new bread carriers - two new sliced bloomers and a new Gourmet Sliced Chicken Bun. The Gourmet Chicken Bun is an oval carrier offering a premium visual, taste and texture, and has the gourmet touch.

The oval shape allows for chicken burgers not to be lost in your standard round bun, whilst being visually appealing with its glazed top and finished with sesame seeds.

As chicken remains the no.1 protein group in the OOH (out of home) market and growth within this protein group continues to be driven from chicken burgers and sandwiches, the new addition to the Gourmet range allows for OOH vendors to capitalise in this growing market.

A new on vogue sliced sourdough bloomer is perfect for creating flavoursome breakfast sandwiches, tempting open and closed sandwiches and they are even delicious just as toast. The new multi-seeded bloomer contains linseeds, sunflower, millet and pumpkin seeds.

Both bloomers are sliced for convenience and can be served with a multitude of flavoursome toppings to cater to all menus.

COCONUT DOUGHNUT >> Dawn Foods has added a coconut flavoured doughnut to its range.

The new coconut doughnut has a creamy coconut filling and chocolate flavour coating, topped with coconut flakes. It joins five other flavours - Strawberry Sprinkle, Chocca-Nut, Cinn-Apple, Triple-Choc and Caramel-Lace.

The range taps into the growing trend for ‘premiumisation’ in sweet bakery, with interesting finishes, textures and flavour combinations providing ‘added value’.

Supplied frozen, Dawn’s Premium Donuts are available in packs of three trays of 12 and thaw in approximately 60 minutes for ease.

The specialist training centre, located in Banbury, will offer barista courses for every skill level from beginner to advanced.

Coffee specialist Stuart Haden, who has more than 25 years’ experience in the industry, will ensure all attendees leave with a greater insight into the value and art of professional barista training.

For more information visit www.thebaristaworkshop.co.uk.

GET FRESH WITH DR OETKER PROFESSIONAL’S NEW DOUGH PIZZA BASE >> Bakery specialist Dr Oetker Professional has launched a new and exclusive Fresh Dough Pizza Base, developed to help operators meet the consumer hunger for the Italian classic out-of-home.

The unique dough base has been carefully developed to rise in the oven and deliver a freshly baked, more authentic crust that customers will love.

Emma Haworth, senior brand manager, says: “From main menus and takeaway, to room service and on-the-go, pizza’s versatility and wide customer appeal makes it a profitable addition, but only when it’s done right. That’s why we’ve worked hard to create a fresh dough pizza base that delivers real authenticity to menus – a key trend as people increasingly look for quality and value when eating out.”

DRINKING FOR A CAUSE!

>> Radnor Hills Mineral Water Company and their popular fruit juice range Fruella have recently partnered with Tree Aid to create thriving, sustainable communities throughout the isolated and remote regions of Africa.

In Africa trees mean life, and a donation from every bottle of Fruella juice sold will go towards planting trees that help provide vital food, tools, shade and money.

Tree Aid work with locallybased teams in the drylands of Burkina Faso, Ghana, Mali and Niger and the isolated areas of Ethiopia, working with communities to build skills, knowledge and self-reliance.

MAY 2017 19

THE MARKETPLACE

JDE OPENS CUSTOMER TRAINING BARISTA WORKSHOP

EDUCATION

We won the Challenge!

Victorious Ayrshire College team crowned Country Range Student Chef Challenge champions 2017 A triumphant trio of college students and their chef lecturer are celebrating after winning the coveted Country Range Student Chef Challenge title.

Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska from Ayrshire College beat off all of the competition to win the award after a gripping live theatre final at ScotHot in Glasgow.

Their proud chef lecturer Annmarie Farr said: “We’re over the moon! The girls were outstanding – I couldn’t fault their performance. There has been an amazing atmosphere at the college since we won - everyone is so delighted.”

The Ayrshire College team progressed to the national final after winning one of four semi-finals, and believe the judges’ comments on the day were crucial to their ultimate success.

“We listened carefully to the feedback that we got from the judges in the regional heats and really took on board the things they had recommended,” explained Annmarie. “Competitions like this are so important for students’ professional development, confidence building and showing them what they are capable of.

People travelled from all around the UK so you realise how big and important the competition is to student chefs, the lecturers and colleges.”

Annmarie also stressed the importance of choosing the right students to join the team. “It’s all about teamwork. Some of the girls only started college last September so to be able to cook food to this level is a big challenge.

“I had to choose the right people in terms of reliability and going above and beyond what’s expected because they had to put in a lot of extra hours.

Turn over for our four page 2017 Country Range Student Chef Challenge special pullout

“Two of the team are mature students who were juggling part-time jobs and families, and Iona suffered a family bereavement during the process so it wasn’t easy but they remained very focused and dedicated throughout.”

Annmarie would thoroughly recommend the Country Range Student Chef Challenge to other college lecturers. “It’s one of the biggies,” she explains. “It’s a great experience – once in a lifetime – and the girls will remember it forever. It is the pinnacle of their careers. Winning has brought fantastic publicity to the college too and it will look brilliant on the girls’ CVs.”

MAY 2017 21

Luxury, rich toppings Non-greasy eat

Great textural contrasts

Indulgent and tasty sauce fillings

Light fluffy dough

NEW COCONUT - OUR LATEST PREMIUM DONUT ADDITION! THE DAWN® PREMIUM RANGE OF THAW-AND-SERVE DONUTS ARE DELICIOUSLY FILLED AS WELL AS EXCITINGLY TOPPED FOR MAXIMUM TASTE. There is something to satisfy everyone with 6 different flavours to choose from, including a brand new on-trend COCONUT flavour: erry-Sprin awb kle Str

ca-Nut Choc

- just add o

Ap Cinn- ple

TO ORDER e- C Tripl hoc

Ca r

a m e l - L a ce

amy Coconut Cre

NEW

and for a list of available products, contact your Country Range Group wholesaler For more Dawn product information contact us:

01386 760843 • Supplied frozen, they thaw in 60 minutes

ra

a

• 36 donuts in a pack (3 trays of 12)

SATIS gu

• Made with our Dawn® expertly developed donut mix for guaranteed quality

ER

STOM CU

• Indulgent fillings and rich toppings

FA C T I

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nteed

www.dawnfoods.com info.UK@dawnfoods.com

SPECIAL FEATURE

Rising to the

Challenge

The Country Range Student Chef Challenge is a major event on the competition calendar for catering colleges across the UK. It is run in association with the Craft Guild of Chefs and judged to professional competition standards.

Eight teams secured a place in the 2017 final after an initial strict paper judging followed by four highly competitive regional heats.

The finalists were:

Hopwood Hall College • Lucinda Lageard, Marcus

Blackpool and the Fylde College • Lecturer Steven

Carter-Strutt, Kyle Rosebury and the lecturer Sam Everett

Alexander, Stewart Frame, Emily Wilkinson and Holly Evans

City College Norwich

Ayrshire College

• Lecturer Bob Oberhoffer,

• Iona Duncan, Agnieska Dudko,

Meg Greenacre, Stacey Jolly and Chloe Saterlay

Katarazyna Hospodarewska and lecturer Annmarie Farr

Glasgow Clyde College

City of Liverpool College

• Lecturer Steven Sanderson, Erin

• Lecturer Ian Jaundoo,

Sweeney, John Punsalang, Natalia Siwek and lecturer Joe Rainey

Kerry Kewley, Ben Hughes and Edwin Kuk

Henley College Coventry

Loughborough College

• Lecturer James Brooke,

• Emily Bucknall, Sian Dixon,

Kallum Hart, Hollie Tipper and Toby Sheffield

Aveir Gordon and lecturer Darren Creed

The final battleground for the eight talented trios was the Live Theatre at ScotHot in Glasgow in front of a packed audience.

“The Country Range Student Chef Challenge is a very important part of our curriculum and it encompasses all of the skills they have learned at college and puts them into context.” Bob Oberhoffer, chef lecturer, City College Norwich

The Brief The teams had to create and plate a three-course meal in just 90 minutes within the theme of “Healthy Gourmet Fine Dining” and costing no more than £8 per cover.

This included a vegetarian starter containing at least one super grain, a main course that could contain meat or fish but had to be centred around imaginative healthy cooking techniques, and a dessert that should contain fruit where possible and refrain from containing too much butter and cream.

Unlike many other competitions, the college teams were required to develop the menus themselves, rather than replicate a specific menu, which allowed them to let their creative juices flow. As a result, there was a wide variety of adaptations of the brief, which ultimately made for a more interesting final.

MAY 2017 23

SPECIAL FEATURE

“To have the healthy eating brief was a fantastic thing for us all because we got to develop a menu based on something that’s extremely important especially now. To actually be able to compete and learn at the same time was a fantastic opportunity.”

– Holly Evans, team member, Blackpool and the Fylde College

“The Country Range Student Chef Challenge is very intense but you get to know your team better because it’s so tough. You’ve only got an hour and half to produce three dishes so you have to work well together otherwise it’s not going to work as a team.”

- Emily Bucknall, Loughborough College team member and 2016 defending champion

The teams are briefed

Halfway, the pressure is on!

“It was my first time doing anything in front of a huge audience like this and when I walked out it was like ‘whoa!’ But I just put my head down and I enjoyed it more than anything.

It boosts your confidence” – Hollie Tipper, team member, Henley College Coventry 24 MAY 2017

Student chefs present their dishes

The challenge is over, judging begins!

The Standard

- Ian Jaundoo, executive chef, City of Liverpool College

The top three teams were all awarded gold medals from ScotHot in addition to their Student Chef Challenge awards – and the remaining five finalists won silver awards, which is testament to the high level of skill on show.

Emma Holden, Country Range Student Chef Challenge manager, said: “It’s been an incredible “The competition challenge with the bar being raised higher and higher each year. From today’s evidence just offers you the the UK’s professional kitchens are in safe hands as the skills, flavours, combinations push so that you can and creativity displayed were amazing. All the teams who competed received Gold test yourself a bit and or Silver Awards from ScotHot too which just shows the high standard on show by see where your limits the student chefs. We thank all the teams who took part in this year’s challenge but are. I really enjoy being a huge congratulations goes to the all-female team of Iona, Agnieska and Katarazyna under pressure I guess!” who thoroughly deserve to be named winners of this year’s Country Range Student - Stacey Jolly, City Chef Challenge.”

College Norwich

•

•

HENLEY COLLEGE, COVENTRY

CITY COLLEGE NORWICH

1st runner up menu

2nd runner up menu

Team: Toby Sheffield, Kallum Hart and Hollie Tipper Chef lecturer: James Brooke

Team: Meg Greenacre, Stacey Jolly and Chloe Saterlay Chef lecturer: Robert Oberhoffer

• Freekeh, quinoa and yeasted cauliflower, raisons, capers and mint (A Moroccan scented salad with yeasted cauliflower finished with mint-infused oil)

• Black quinoa, confit egg yolk, pickled golden beetroot, wild mushrooms, chia seed cracker, apple, beetroot caviar and a beetroot sorbet

• Bison and Norwegian Skrei (Braised bison cheek with glazed loin of Skrei, glazed baby Heritage carrot, sweet potato, scente peas French style, shallot puree)

• Pan-fried seabass, chargrilled asparagus, sweet potato kofta, turned heirloom carrots, pea and watercress puree and a white wine reduction sauce

• Chocolate Fondant (Chocolate, coconut and raspberry fondant with fruit granola and a coconut sorbet)

• Mango delice, poppy and sesame seed snap, raspberry coulis, mango, passionfruit jelly, pistachios and a raspberry gel

MAY 2017 25

SPECIAL FEATURE

“The Country Range Student Chef Challenge is an opportunity to showcase what you can do. It differs from other competitions in that it’s kitchen-led whereas a lot of competitions are ‘cook and serve’ with a front of house element.

The key to success is reading the schedule and understanding the brief, and coming up with a menu that matches the brief and suits the students’ capabilities.”

SPECIAL FEATURE

Congratulations to the Winning Team!

AYRSHIRE COLLEGE The all-female team from Ayrshire College was victorious after wowing the judges with their teamwork, cooking skills, creativity and plate perfect dishes.

In addition to taking home the prestigious Country Range Student Chef Challenge title, Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska have also won the once in a lifetime opportunity to work with the Craft Guild of Chef’s Culinary Team in catering for over a thousand guests at the Craft Guild of Chefs Annual Awards 2017.

Craft Guild of Chefs’ head judge Chris Basten said: “Massive congratulations to Ayrshire College who are definitely deserved winners this year. As we expected from the final there was a fantastic array of skills on show, from sous vide cooking to more traditional and classic cooking methods.

“We practised hard, worked together, were clean and tidy and cared about everything we did and the hard work definitely paid off in the end.”

“Cooking a three-course meal in 1½ hours is tough at the best of times but the team showed bags of innovation in their menus and definitely hit the brief with what they served.

Each and every team can hold their heads up high at a fantastic job done, as the judging was to strict competition standard so a very well done Ayrshire College who are definitely three young chefs to watch closely in the future.”

“We’re all still speechless.

To the final was a big achievement but to win it is out of this world and I’m just so happy.”

- Agnieska Dudko, winning team member

Agnieska Dudko, winning team member from Ayrshire College, said: “It’s just absolutely amazing and we’re all still speechless. Even just to get to the final was a big achievement but to win it is out of this world and I’m just so happy. The whole challenge was incredibly rewarding, terrifying at times but we couldn’t have done it without our lecturer Annmarie who believed in us and pushed us to be the best we can. We practised hard, worked together, were clean and tidy and cared about everything we did and the hard work definitely paid off in the end.

I can’t wait to go to London and cook with the Culinary team now!”

Annmarie Farr, Ayrshire College Lecturer, said: “I’m the proudest lecturer around and delighted my team have won the crown. People have travelled from all around the UK so you realise how big and important the competition is to student chefs, the lecturers and colleges. I’ve entered and put students through similar competitions in the past but this is definitely by far the highlight because to get this stage and to have done so well is absolutely amazing for the girls.”

Ayrshire Colle ge’s winn ing menu • Mushroom Consommé with Chai Seed Dumpling, Broccoli, Pickled Mushrooms and Textures of Onion • Guinea Fowl, Crispy Black Pudding, Fennel, Carrot and Orange Puree and Potato Boulangere, Port Jus. • Pistachio, Lime and Coconut Cake with Coconut Sorbet, Passion Fruit Jelly and Compressed Mango

Are you up for the next Challenge?

The Country Range Student Chef Challenge is a prestigious culinary competition which has become a firm fixture in the catering industry’s calendar.

The Challenge targets teams of three full-time student chefs studying hospitality or catering college courses across the UK and requires the preparation, cooking and presentation of a three cover, three course menu. We will shortly be launching the 2017/18 Challenge and you can register your interest online at www.countryrangestudentchef.co.uk. three-cover menu created around a theme.

“It’s an amazing experience and you learn so much from it.” - Meg Greenacre, team member, City College Norwich 26 MAY 2017

As I sit here with a large glass of Merlot, I am reflecting on what has been a busy few months, and looking forward at our diary to an even busier time ahead.

The office is busy collecting entries for this month’s Wessex and Three Counties Salons where we will see some 700 chefs competing in various classes. If you’re not taking part please feel free to come over and watch, it’s great to see both juniors and seniors really giving their all in some very fierce competitions. The dates are Three Counties at Central Bedfordshire College May 17/18 and the Wessex at Brockenhurst College May 31-June 1.

Also on June 1 are our yearly awards, where we have 17 hard fought categories of chefs waiting to hear who has won Contract Catering Chef, Banqueting Chef, Armed Forces Chef to name but three.

Many of these may very well be Country Range customers! It is at this dinner at The Westminster Park Plaza where the team of 3 winners from the Country Range Student Chef Challenge will be assisting as part of their prize; just think the chance to cook for some 800 of the best chefs in the UK, no pressure then!!

Darren Creed is this month showing us all something different that can be prepared and cooked with canned pulses, as I have said before all these great ideas are so worth trying either at work or at home.

At present the Craft Guild is really getting involved is all that is good within our industry, so if you are not a member and you feel that you wish to join please contact us and we will give a 25% discount to all that mention ‘Country Range 2017’ to us. What better reason to join and show how the Craft Guild and Country Range work together as two leaders in the industry.

I am so looking forward anytime now to getting my BBQ out, dusting it down, lighting the coals, grabbing some great ingredients and eating ‘al fresco’, of course I will have another large glass of Merlot in my hand as this happens!!

Well here’s to next month,

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...

Canned Pulses

Canned pulses are a brilliant timesaver for busy chefs because they cut out the time spent soaking and blanching dried pulses, so you only need to heat them up or add them straight to salads if you’re using them cold.

They’re a great source of protein and iron for vegans and vegetarians, and are a healthy choice for meat-eaters too, counting towards one of your recommended 5 a day.

Their versatility means you can add pulses to soups, casseroles and meat sauces to add extra texture and flavour. Here, Darren Creed, awardwinning chef lecturer at Loughborough College, shares some ideas created with his students…

1. Seabass with haricot beans, artichoke puree, red wine jus This was our main course entry in the Country Range Student Chef Challenge by Sian Dixon.

Sea bass has a mild, subtle flavour with a buttery texture, add into this the fact that it’s pan roasted in olive oil makes it an extremely healthy tasty dish. We have used fat reduced cream where the cream is needed and we have included pulses.

They are a cheap, low-fat source of protein, fibre, vitamins and minerals, and they count towards your recommended five daily portions of fruit and vegetables. This also adds extra texture and flavour meaning you can use less meat/fish, which makes the dish lower in fat and cheaper.

2. Pumpkin cannellini bean and freekeh risotto, toasted pumpkin seeds and parsley jus (by Country Range Student Chef Challenge team member Aveir Gordon) When cooked, cannellini beans have a fluffy texture and a slightly nutty, mild flavour, which works really well with the freekeh and its unique flavour. It works so well with the sweetness of the roasted pumpkin and the addition of parsley balances the dish, because it brightens flavours.

3. Chickpea and ham pizza (by Country Range Student Chef Challenge team member Emily Bucknall) This is a really good idea for a snack - an unusual pizza but superb with chickpeas and smoky ham that is perfect garnished with frisee lettuce.

A great source of protein and iron for ns vegans and vegetaria

Recipe by Country Range Student Chef Challenge Team member Aveir Gordon

4. Prawn tartare with hummus and prawn crackers This dish is an adaptation of a dish we did in Sorrento, Italy, with light, fresh prawns with an earthy chickpea hummus, a simple Italian tomato sauce and the crispy crunch of a prawn cracker, or as the Italians say, a ‘dragon cloud’.

5. Bean pureé with slow roast tomatoes, caramelised onion and capers salad Similar to the traditional Greek fava dip, five bean purée makes a fantastic savoury snack or can be served as part of a mezze feast.

The creamy purée is the perfect partner for sweet, roasted tomatoes and red onions.

Serve with homemade warm flatbreads.

About Darren Creed Darren Creed is a chef lecturer at Loughborough College, whose team of three students scooped the 2016 Country Range Student Chef Challenge title at Hotelympia. He went on to win a bronze medal at the 2016 International Culinary Olympics in Erfurt, Darren Creed Germany, for the Programme Culinary Art, creating four canapés plus a five course Wedding Breakfast festival menu. Darren’s team were also finalists in the 2017 Challenge.

Darren gained a wealth of catering experience working in 4 and 5 star hotels and Rosette restaurants since leaving college in 1990.

He initially started with Whitbread whilst at college before moving to the Hilton national group, and won his own rosette at the age of 24. He has been teaching now at Loughborough College since 1998, and full-time since 2004. In addition, he runs his own outside catering company.

MAY 2017 29

FIVE WAYS TO USE

Busy times ahead

Did you know all Tilda Rice is naturally gluten free?

We never compromise on purity, taste, quality or nutrition, so with Tilda you are guaranteed to get genuine goodness and perfect rice, every time.

Gives you 20% MORE PORTIONS than Own Label Long Grain!^

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Long Grain • Basmati Pilau

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*Source: The School Food Plan, The School Food Standards. ^ Independent yield tests, commissioned by Tilda Foodservice Ltd, June 2014. Based on Tilda Easy Cook Basmati vs Own Label Easy Cook Long Grain.

HEALTH & WELFARE

Mediterranean diet has lasting effects on brain health of older people >> A new study shows that older people who followed a Mediterranean diet retained more brain volume over a three-year period than those who did not follow the diet as closely.

Researchers from the American Academy of Neurology gathered information on the eating habits of 967 Scottish people around the age of 70 who did not have dementia.

fresh veg and nuts is good for your brain and can help to maintain your memory as you get older.

Of those people, 562 had an MRI brain scan around age 73 to measure overall brain volume, gray matter volume and thickness of the outer layer of the brain. From that group, 401 people then returned for a second MRI at age 76. These measurements were compared to how closely participants followed the Mediterranean diet.

Our brains shrink by 1-2% per year in old age and this study suggests that a Mediterranean-style diet could also potentially help to slow down this shrinking process.

A Mediterranean diet includes large amounts of fruits, vegetables, olive oil, beans and cereal grains such as wheat and rice, moderate amounts of fish, dairy and wine, and limited red meat and poultry.

Dr Clare Walton, research manager at Alzheimer’s Society, said: “There is an increasing amount of evidence to indicate that eating a healthy diet that’s rich in oily fish,

“While the evidence suggests a Mediterranean diet can help keep your brain healthy as you age, we can’t yet say that it prevents dementia. What’s good for your heart is also good for your head and a healthy lifestyle that features regular exercise, a balanced diet and not smoking can help to lower your chances of dementia.”

Focus Days launched to increase awareness

NACC’s new ambassadors

Nutrition and Hydration Week’s leads have announced a series of focus days throughout the year to keep the attention on good nutrition and hydration as a vital part of a care package.

The National Association of Care Catering (NACC) has anounced that Chris and Jayne Roberts are its new ambassadors.

The initial dates and themes are as follows: • Thirsty Thursday (June 15) - Leading up to the warmer days and the requirement for a reminder on the need to properly hydrate • Fruity Friday (September 15) - All things bright and beautiful, it’s harvest time for a lot of British produce apples, pears berries etc.

• Tasty Suppers (November 28) - A reminder for hearty nutrition in the winter months including warm cosy hot milky drinks

Dates for your diary • Thirsty Thursday June 15

• Fruity Friday September 15

• Tasty Supper November 28

• Big Breakfast January 22

• Big Breakfast (January 22, 2018) - A reminder to start the day with a hearty breakfast Andy Jones, lead for hospital catering, said: “We have been told many times that nutrition and hydration is a 365 day operation and why just focus on one week. This is the opportunity for hospital staff to further embed good nutrition throughout the year and ensure food is medicine.”

Chris and Jayne are committed to educating others about dementia, drawing on their particular experiences.

Jayne’s mother has a diagnosis of dementia and, in his early 50s, Chris also has a diagnosis of mixed dementia, vascular damage and Alzheimer’s.

Neel Radia, national chair of the NACC, said: “Their knowledge will be invaluable to us in understanding further how to cater for people with dementia, and their connections will also be most beneficial in helping us develop and share best practice and guidance in this area.”

MAY 2017 31

MELTING POT

Perfect // Protein /// /

Some restaurant let t uce or avocad s are even using t o create foasuxinbpulace of bread satisf y without th ns that e extra calories. /

/

For health-conscious diners it’s all about the protein – and they’re willing to pay a premium for dishes which cater specifically for their dietary choices.

A high protein diet usually goes hand-in-hand with low carb content so how should chefs balance the two?

Here, seven knowledgable chefs share their tips and ideas on incorporating animal and plant proteins to make delicious and appealing dishes.

Tom Holloway

head chef at the Alexandra Hotel and Restaurant in Lyme Regis, Dorset (www. hotelalexandra.co.uk)

when you mention high protein is meat.

Usually a nice lean cut of venison or maybe beef fillet, which when paired with some of the many plant-based proteins (which themselves are growing in popularity) can provide almost infinite combinations of flavours and textures.

Try pairing venison with braised Puy or black lentils, add to that the abundance of leafy greens and brassicas that are all high in protein sautéed with some flaked almonds, sunflower and pumpkin seeds.

Mark Baumann

Great British Master Chef and co-director of affordable luxury steak and lobster restaurant Bourgee www.bourgeerestaurants.com

The clean eating trend shows no sign of stopping and as a result, healthier burger With a rising trend in health conscious, and hotdog options are in high high protein and low carb diets, it can be demand. Diners still want difficult to find an interesting balance to indulge but with less Why not especially when dining out. The first guilt. With this trend, mix it up? thing most people think about it’s all about ditching Add beans, nuts, tofu the bun altogether. or meat substitutes like At Bourgee our ‘Naked soya mince to your everyday, Marinated tofu with a rice Burger’ which shuns usual recipes for a wellpowder crust on red onions balanced meal. the bun in favour Tofu makes a great of a side salad addition to stirfries and curries.

has been a huge hit. By placing all the focus on the meat, the dish helps diners to cut down on the carbs without compromising on taste. Some restaurants are even using lettuce or avocados in place of bread to create faux buns that satisfy without the extra calories.

James Davidson

executive chef, Rich Sauces

Having a balanced diet is very important so if you are trying a high protein low carb diet or way of life here are a few pointers to help.

The recommended dietary allowance of protein for men is 56g and 46g for woman, this can be found in lean red meat (fat removed) eggs, fish, chicken (no skin) soy milk, tofu, nuts, seeds, beans and lentils.

Not to rule out Carbs entirely particularly whole grain varieties, they provide nutrients such a vitamin B. To balance your meal fruit and vegetables are low in calorie and fat add texture and colour to your plate.

Alex Connell

principal tutor, the Vegetarian Society Cookery School For veggie and vegan dishes the key to the protein switch is making sure you Toast with goats cheese, avocado, arugula and sun dried tomatoes

Yogurt with be nuts and ch rries, ia seeds

32

MAY 2017

MELTING POT

lad Salmon and egg sa o served in an avocad

swap meat for other ingredients which provide important nutrients such as protein and iron. Add beans, nuts, tofu or meat substitutes like soya mince to your everyday, usual recipes for a well-balanced meal.

From baked beans to chickpeas, butter beans and kidney beans, these highly nutritious and satisfying foods are a great way to add protein to any recipe. Tofu makes a great addition to a wide range of dishes such as stirfries and curries. Nuts are a great way to add protein to a meal. Try adding cashews to a curry, or throw some flaked almonds into a salad for extra bite.

Peanut butter stirred into coconut milk also makes an indulgent and nutritious sauce for a stirfry. There are also meat substitutes - veggie mince, sausages, fillets and burgers which are versatile and convenient.

Lawrence Keogh

executive chef of Old Bengal Warehouse Moderation is the key.

Protein and carbs both play a part in helping you shed extra pounds. Choose lean protein like chicken, turkey, fish and low-fat dairy - about the size of a deck of cards - and keep carb servings to the size of your clenched fist.

Choose complex carbs, such as wholegrain versions of bread, pasta and rice, and include plenty of veg and fruit in your diet.

Fergus Martin development chef for Major

rice noodles.

A Korean marinated rice and sautéed vegetable bowl (bibimbap) can be topped with eggs or thin slices of beef.

Even a poke bowl gone fusion, Oriental marinated tuna or Thai marinated salmon, can work really well with a super protein grain like quinoa, ticking all the boxes for that ultimate healthy protein hit.

Korean bibimbap recipe online www.majorint.com/magazine/recipes/ vegetarian-vegan?id=&s=

Olivia Shuttleworth

brand manager for Prep Premium speciality oils Salmon with lemon-infused spinach salad is the perfect healthy, high-protein and low carb combination.

Combine baby spinach leaves with chopped cherry tomatoes, cucumber, avocado and red onion, then drizzle with a little lemon-infused olive oil and balsamic vinegar, before seasoning to taste with salt and pepper. Season the salmon with garlic-infused oil, then pan fry skin-side down until the skin is crispy and golden brown. Flip over until cooked through, then serve with the zingy salad on the side, topped with a handful of toasted pine nuts.

Roasted salmon skewers with smoked bacon slices and lime

From Korean bibimbap, Hawaiian poke to ramen inspired dishes, ‘bowl food’ is not only bang on trend in terms of flavour but can be a perfect way to cater for the heath-conscious. Done well, not only is food by the bowlful visually impressive and delicious but can incorporate fish, meat or plant-based proteins and be paired with dietary specific carbs. A Pan-Asian infused salmon with broth and sapphire can be served with low carb, gluten-free

MAY 2017 33

Introducing

HEINZ BEANZ

1.THE OPPORTUNITY Since we see the trend for all day opening, breakfast has seen a huge growth. More cooked breakfasts are being served than ever before and that means even more demand for classic Heinz Baked Beans.

Beans are the perfect accompaniment to a breadth of host foods across the menu including kids meals, jacket potatoes and any meal served with chips.

2.WHY HEINZ Beanz?

• Heinz Beanz have been sold in the UK for 115 years • UK production started in 1928 in Harlesden, which brought costs down and meant that the popularity of Beanz grew • Heinz Beanz are full of British heritage over 1.5 million cans are sold every day • Consumers love the signature taste of Heinz Beanz • Health is top of mind with consumers and Heinz Beanz ticks many boxes

4.WHY NO ADDED SUGAR? • First No Added Sugar Baked Bean on the market!

Sweetened with stevia extracts from the stevia plant • 20% less calories and half the fat than leading healthier choice baked beans • Nearly half the sugar of the market leading healthier choice beans • 27% less salt than leading healthier choice baked beans

3.Winning with consumers & operators Beanz are nature’s superfood • No artificial colours, flavours or preservatives • Naturally high in fibre • Naturally low in fat & high in protein • Gluten free • Low in sugar • Low in salt

• Vegetarian - applicable across the menu

• Sustainable source of protein

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• 1 of your customers’ 5 a day

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Product Case size Heinz Baked Beanz 2.62kg 6 Heinz No Added Sugar Beanz 2.62kg 6 Heinz Baked Beanz 415gm 24 Heinz No Added Sugar Beanz 415gm 24 Heinz Fridge Pack 1kg 6

ADVICE FROM THE EXPERTS

Negotiating Brexit from a foodservice perspective

By James Bielby, chief executive of the Federation of Wholesale Distributors (FWD) www.fwd.co.uk

>> As we sail through the choppy waters of the UK’s detachment from the European Union we are likely to see some profound changes in our working practices, from how we recruit staff to how we source our products.

As the trade association for the UK’s food and drink wholesalers, it’s our job to ensure that their voices and those of the 330,000 catering and hospitality businesses they supply and support are heard throughout the negotiations.

Staffing has been identified as the most pressing issue for the foodservice industry.

It won’t come as a surprise to anyone that staffing has been identified as the most pressing issue for the foodservice industry.

Even before last year’s EU Referendum our research into caterers’ biggest concerns flagged the recruitment and retention of good quality staff as their number one priority. Restrictions on movement of the European workers who contribute so much in kitchens and restaurants will likely make this problem worse, as it will throughout the food supply chain, from the farms dependent on seasonal workers and through the 78,000 employees of the distribution network which the FWD represents.

We will be joining other industry representatives in making the case for retaining the supply of willing and able candidates for foodservice, hospitality and retail vacancies in whatever final settlement comes from the Brexit process. But at the same time it’s worth considering now what you might do to prepare for a reduction in available talent.

That means either reconfiguring your working environment to reduce headcount, or offering a proposition to potential staff that’s good enough to catch and keep the best fish in a smaller pond.

It’s in situations like this that partnership with your Country Range Group wholesaler could help you understand and overcome the obstacles ahead, and to ensure your business is running as efficiently as it needs to in volatile trading conditions.

Our research into caterers’ biggest concerns flagged the recruitment and retention of good quality staff as their number one priority.

Many chefs and catering managers think of their wholesale partner as their ‘supplier’ but there’s a lot more to the relationship than just the man unloading boxes from a van. The sales team will have experience of working with hundreds of similar businesses to yours and their expertise will help to ensure you’re buying the best product mix for your customers. They will let you know what’s on promotion, what’s selling well elsewhere, and what’s new from the product manufacturers. Your wholesaler will also help you understand your legal obligations, and as we detach from EU regulations, there may well be some significant changes there.

In our 2016 survey, 80% of caterers said their wholesaler was the first place they turned for menu ideas, nutritional information and advice on running their business. They also saw them as a great source of training and staff development.

Decisions made way above our heads in the next two years could lead to the most significant changes our industry has ever seen.

However none of us faces them alone – we’ll be representing foodservice distribution at the highest level, and your wholesaler partner will be there to help you evolve your business and turn the Brexit process to your advantage.

MAY 2017 35

DICKSON’S DIARY

Paul Dickson is Country Range’s development chef.

He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school.

I’m hugely passionate about food wastage and it’s something which I would encourage all chefs to seriously consider.

The cost of food being wasted in the UK from the hospitality and foodservice sector was estimated to be around £3billion in 2016, and we can all play our part to reduce this.

Here are a few things you could try: • If you wash fresh vegetables, like carrots and parsnips, before you peel them you can dry out the peelings in a dehydration oven or fry them to make crisps – a great bar snack!

• Use the ends of tomatoes in tomato soups or sauces, or to enrich a stew, rather than throw them away • Some chefs don’t like to use the green part of leeks but these add great colour to recipes like leek and potato soup.

You’ve paid for the whole vegetable so you really should use it all • Fruit peelings can be used to make stock syrup for fruit salad • Use fish trimmings for mousses, terrines and pates. The belly of a salmon, for example, has more nutrients than the prime cut

• Keep the fat from meat and render it down to use for cooking rather than using oil or butter. It keeps for about a month in an airtight jar in the fridge • Lightly blanch leftover fresh herbs with a neutral oil and puree to a paste then freeze them in ice cube trays for handy little nuggets of herb explosion Happy May!

Paul Dickson

• Wash potatoes and leave the skin on to make chips – it adds texture, is less time-consuming and more nutritious

MAY 2017 37

ADVERTORIAL

THE MAIN INGREDIENT

Kenneth Axen

Do you remember your first encounter with Mediterranean Cheeses?

Kenneth Axen is Managing Director of Futura Foods, which has been supplying cheeses from around the Mediterranean to the UK Retail, Foodservice and Industrial markets for 15 years.

He has built a team dedicated to providing full Sales, Technical, Marketing and Logistical support as part of Futura’s tailored service.

What is it about your experience and company philosophy that inspired you to champion the cause of Mediterranean cheeses in the UK? As a global supplier of Mediterraneaninspired cheeses, in 2013 Nordex realised there was a great opportunity to further develop their worldwide sales of Halloumi, Feta and their own products by expanding into the UK. Futura Foods provided the frame work to build that platform for the future, to expand and support Futura as it grew. We have also enhanced the significant benefits Futura adds to its customer relationships. Feta and Halloumi are now featured in the top 10 most popular cheeses in the UK and their respective volumes are growing at a fast rate in both Retail and Foodservice.

Feta & Halloumi are now featured in the top 10 most popular cheeses in the UK

Nordex have supplied their products to the Middle East and its expat communities since the 1980’s. Today we are the largest distributor of Feta and Halloumi outside Greece. I have always liked the taste of white Mediterranean style cheeses and before joining Nordex I regularly enjoyed the products due to their smooth taste and texture.

possible and in the most affordable and cost-effective way. Our suppliers also value our experience as we provide them with the best opportunity to present their products to the UK market. Our sales team has over 100 years of combined experience of the dairy market in the UK and across the continent. We provide a ‘one stop shop’ solution taking care of buying, distribution, NPD and technical functions in-house with our team members.

Do you have any advice/anecdotes from local producers you’d like to pass on?

What are the key benefits of buying Mediterranean cheeses from Futura?

Feta and Halloumi are only a small part of the wider family of Mediterranean cheeses that Futura supply. Italy, France, Germany and Spain are all key countries where our products are sourced. UK consumers have become increasingly aware of the Mediterranean style diet and the high street now has an enormous selection of restaurant brands featuring this style of dining. The UK now consumes 45% of all the Halloumi produced in Cyprus and is the largest export market for its producers.

I am sure that as people travel more widely now than they did 30 years ago, this is reflected in the foods we eat at home.

What characteristics make these cheeses such essentials in the repertoire of chefs and catering managers?

Mediterranean cheeses are popular due to their versatility and flavour profile.

They provide a welcome alternative to the traditional cheddar cheese. Salads, burgers, recipe dishes can all be designed around one or more of these versatile cheeses. They are great eaten cold or cooked within a dish, to add a fuller, more distinctive flavour. Many are suitable for a Vegetarian diet as well. Halloumi has grown in the High street as it is a great side dish or the main protein ingredient in a vegetarian dish. We have customers who serve Halloumi as part of a breakfast replacing bacon and sausage, also vegetarian fish (Halloumi) & chips are extremely popular.

We have our own cold store in the UK, where our products are stored for daily distribution to customers all over the UK and Ireland. We have a team of customer service advisors who help answer questions about products we can supply, process all orders and arrange deliveries.

We have a strong technical team who work closely with both customers and suppliers to ensure the highest quality products are supplied. Our team audit the supplier factories to BRC specification and this year we have also achieved BRC accredited status for agents and brokers ourselves.

I am extremely proud of my team and our achievements during the last three years.

The UK now consumes 45% of all the Halloumi produced in Cyprus Do you have any plans to introduce more cheese types and styles into your range?

We already have a large range of products available. However, cheeses such as Beyaz Peynir, Yamasak & Domyati which originate from the Middle East and made from cow’s milk only are proving very popular.

We will also look to other emerging market sectors such as Lactose Free whilst continuing to supply the highest quality products from Italy, Cyprus, Greece, Spain and Northern Europe.

In a few words, how does your team at Futura go about helping your clients?

Futura add value to the supply chain by providing the link between producers and customers. Our team have become recognised experts at providing tailored solutions to ensure that access is available to as many of the products we supply as

WWW.FUTURA-FOODS.COM  @FUTURAFOODS

ADVERTORIAL

A CELEBRATION OF MEDITERRANEAN CHEESE RECIPES Cheese making in the Mediterranean dates back centuries. Wherever food was prepared and enjoyed, cheese became a vital ingredient and inspired chefs to create much-loved dishes. Here are some favourites that celebrate the versatility of Mediterranean cheese.

Cranberry, Feta and Walnut Salad

Grana Padano Ice Cream

Halloumi with Lime, Chilli and Coriander Dressing

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URA-FOOD

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FOOD & INDUSTRY NEWS

Food &

industry news ECO-CHEF IS AN EARTH HOUR HERO >> An eco-chef and food writer from London has won recognition at a prestigious UK environmental awards ceremony at the Houses of Parliament.

Tom Hunt, 36, was named as one of the UK’s most inspiring environmentalists at the WWF Earth 20 million Hour Hero awards. tonnes of As the eco-friendly chef behind the awardannual food winning Poco restaurants in London and Bristol, wastage exists Tom operates his kitchens following a within our commitment to place people and the planet society at the same level as profit. He believes the ethics of how we grow, source, harvest and/or kill our food is as important as than the way it tastes.

However, it’s the 20 million tonnes of annual food wastage that exists within our society Tom finds inexcusable, and so he co-founded the Forgotten Feast, which creates pop-up restaurants that create menus using unwanted food. This wastage can take the form of fresh fish discarded into the sea, unusual cuts of meat unused through lack of demand, and the massive fruit and vegetable wastage right down the line from grower to supplier.

Tom sources all fresh produce within 100 miles of the restaurant, working and buying directly from community and individual farmers, as well as small artisan producers, whilst Tom and his team recycle and compost everything. kitchens Tom operates his itment to place mm co a ing low fol me planet at the sa people and the level as profit.

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CANADA COMES TO CORNWALL AS NIAGARA PASTY MASTER CROWNED WORLD CHAMPION >> A Canadian baker triumphed in the county famous for pasties to claim a top title at the sixth annual World Pasty Championships.

Gerry Ramier, who hails from St Catherine’s, Ontario, runs the Piskie Pie Company with his wife Marlee. Gerry was victorious in the hotly-contested Cornish Pasty Professional class in the annual “Oggy Oscars” held at the Eden Project in Cornwall.

Gerry and Marlee were making their debut at the World Pasty Championships, less than a year after opening their pasty shop. As well as entering the competition, they travelled to Cornwall to visit Gerry’s mother, Melanie Lampshire, who lives in Redruth and who taught Gerry how to make pasties.

Gerry, a Canadian Army veteran, said: “I’m overwhelmed and it’s a little mind-boggling to be honest. I didn’t expect that whatsoever.

My mother will be pretty excited - we’re going to head straight over there and tell her.”

Foodservice now accounts for £76.6 million of organic market value >> The Soil Association’s 2017 Organic Market Report reveals the UK organic market continues with its fifth year of growth, driven by a 19.1% increase in organic in the foodservice sector, which is now worth £76.6million.

There has been a 66% increase in sales of organic through the Food for Life Catering Mark with £15million now spent.

The total UK organic market is now worth £2.09billion. Sales of organic products increased by 7.1% in 2016 while non-organic sales continued to decline. Organic represents around 1.5% of the total UK food and drink market.

Key foodservice trends highlighted in the report include: • Over £15million was spent on organic through Food for Life Catering Mark holders in schools, hospitals, nurseries, workplaces and universities. This is an increase of 66% since last year.

• Over one third of UK schools serve Soil Association Food for Life Catering Mark Silver or Gold meals, a percentage of which includes organic.

• A greater number of wholesalers are offering organic – there are nearly a quarter more wholesalers licensed to sell organic than the previous year.

World Pasty Champion Gerry • High street restaurant chains and visitor attractions are including more organic products on their menus, including Jamie’s Italian, Ramier celebrates his win with wife Marlee McDonalds, Nando’s, Chester Zoo and Eden Project.

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MAY 2017 41

FOOD & INDUSTRY NEWS

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y e l a D Tom Good nutrition is a way of life for diver Tom Daley, and now the Olympic athlete is sharing his culinary and fitness tips in a new book.

‘Tom’s Daily Plan’ is an accessible and effective nutrition, fitness and lifestyle book featuring more than 80 easy-to-prepare recipes, home workouts for all fitness levels, and lifestyle tips, showing you in simple steps how you can train your body and mind to reach your health and fitness goals.

Says Tom: “As an Olympian, who trains for five hours a day, six days a week, I have learnt a huge amount about food and nutrition and have spent a lot of time trying to learn about my body and mind so I can perform to the best of my ability.

“The book aims to pass on some of these ideas, so that you can achieve your best and feel amazing, all day, every day.”

Tom is one of the world’s most recognised Olympic athletes, who first made a name for himself when he won gold at the European Championship in 2008 as a 13-year old, becoming Britain’s second youngest male Olympian of all time.

Ingredients 1 tsp olive oil 1 red onion, cut into thick wedges 3–4 sprigs of thyme 1 garlic clove, sliced 4 pork and herb sausages Small handful of freshly chopped parsley, to serve Good splash of Worcestershire sauce 5g butter

Method 1. Heat the oil in a flameproof casserole dish and stir-fry the red onion for 5 minutes until it starts to soften. Stir in the thyme and garlic, season well, and cook for 1 minute.

2. Add the sausages to the pan and brown them on each side. Take the onion and sausages out of the pan and set them aside. Add the butter and plain flour and stir

Serves 2 500 calories per serving 15g plain flour 250ml hot beef stock 1 tsp tomato purée Salt and freshly ground black pepper

For the root vegetable mash: 1 parsnip (about 125g), chopped 1 large carrot (about 125g), chopped 150g wedge of swede, chopped 50ml milk 10g butter

for about a minute to make a paste.

Slowly add the stock, stirring constantly to make a smooth sauce.

Stir in the tomato purée and Worcestershire sauce.

3. Put the onions and sausages back in the pan and put the lid on. Bring to a gentle simmer, then cook for 20–25 minutes, stirring every now and then.

4. To make the mash, put the root veg in a saucepan, cover them with cold water and add salt. Put a lid on the pan and bring to the boil. Simmer for about 20–25 minutes until all the vegetables are very tender.

Drain them, then tip them back into the pan. Put the pan back on the turned-off hob and leave for a minute or so to steam-dry the veg. Add the milk and butter, then season and mash until smooth.

5. Serve the mash with the sausages and spoon the gravy over the top. Garnish with parsley and serve with green veg.

2012 found him winning the overall FINA World Series title, alongside his second European gold, before qualifying for London 2012. Since scooping a bronze medal at the London Olympics and the Olympics in Rio de Janeiro, Brazil, his drive to win gold has gone from strength- to-strength.

Here, he shares one of his favourite recipes from the book – for his mum’s sausage casserole…

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MAY 2017 43

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On the Range

ON THE RANGE

The Leading Independent Foodservice Brand

Banana Bread

Matthew Smith

Serve warm with mascarpone and blossom honey, or try with blueberry compote.

Banana bread is a delicious sweet treat and the perfect accompaniment to a cup of hot tea – not to mention a brilliant way of using up overripe bananas.

At H.Forman & Son in east London, it’s one of their biggest sellers. Matthew Smith, executive chef at the family-run business, which is the world’s oldest smoked salmon company and has a production kitchen, mail order catalogue, restaurant and banqueting facility, says: “We don’t use any chemicals in any of our products and dishes, and banana bread is a really good example of what we do here.

We’re all about good, old-fashioned basic cooking using the finest ingredients.”

Country Range Pure Clear Honey is a vital ingredient in the recipe, which was cocreated with the help of pastry chef Candice Maginnis.

“The Country Range Honey is a really great product to use – it’s so versatile,” continues Matthew. “It adds a really nice finishing glaze on the bread and caramelises well with the sugar.”

“A brilliant way of using up overripe bananas.”

Ingredients 500g peeled bananas 500g dark soft brown sugar 500g Country Range Self Raising Flour

200g Country Range Unsalted Butter 5 whole eggs 30ml Country Range Pure Clear Honey 15g Demerara sugar

Method 1. Mix the banana and sugar together in a mixing machine, add the eggs and mix well together in mixing bowl for about five minutes.

2. In a pan gently melt the butter and add to the mix whilst still mixing, then add the sifted flour.

3. Pour the mixture into a greased cake tin.

4. Pre-heat the oven to 140°C and bake for 40-50 minutes. Test to see if the cake is cooked by stabbing with a cocktail stick, if the stick comes out clean, the cake is cooked, if mixture is still wet bake for a further 5- 10 minutes.

5. Allow to rest and brush with the honey and sprinkle with the Demerara sugar. Place back in oven for 4-5 minutes.

MAY 2017 45

FIND YOUR PERFECT FIT WITH OUR FAST FOOD BREADS Fully baked, sliced white burger bun topped with sesame seeds.

Supplied in a range of sizes.

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Supplied in a range of lengths.

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SEEDED BURGER BUNS

A fully baked, fully sliced burger bun with grill marks applied to the top to give an authentic ‘just-grilled’ look.

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

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Lulu loves desserts

Lulu Guinness brought a splash of chic style to the Grand CafĂŠ and Threadneedle Bar with an exclusive range of cocktails and desserts inspired by the luxury British accessories designer. This Stripes & Lips dessert offers an irresistible combination of white chocolate and black sesame mousses, raspberry sorbet, orange and lavender compote, violas and chocolate lips.

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2 Vibrant veggies

These Twice-Baked Potatoes with Leeks and Cheese will be a big hit during National Vegetarian Week (May 15-21) and beyond!

Caterers can order a free resource pack from www.nationalvegetarianweek.org.

tea 3 Afternoon with a twist

Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, has launched a new afternoon tea menu inspired by the iconic wagashi (confectionery) and tea ceremony traditions of Japan. Developed by executive pastry chef, Emily Argent, the menu comprises a selection of sweet and savoury dishes, alongside unique tea blends and specially designed cocktails.

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4 N-ice idea

Tortilla wraps are most commonly associated with savoury dishes, but with a little bit of chocolate and a sprinkling of imagination, they can be transformed into an icecream treat. www.countryrange.co.uk/ recipes/tortilla-ice-cream-cone/

the 5 Pull other one

Pulled meats are bang on trend but, for something a bit different,

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try this Slow Roasted Pulled Duck Legs with a Sweet Chilli Marinade. www.gressinghamduck.co.uk/recipes/ pulled-duck-leg-with-a-sweet-chilli-sauce.

MAY 2017 47

FOOD FOR THOUGHT

FOOD FOR thought

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