Christmas Stir it Up Promotions 2017

NOV/DEC 2017

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

Celebration drinks and desserts

Have yourself a Mary Berry

Christmas!

ROOM FOR IMPROVEMENT

The key to successful hotel catering

Ingredients With pagess fidulelaosf, Christmaeel festive prepare to f

For starters...

As we come to the end of another amazing year, we’re bringing you a bumper issue of Stir it up, looking fondly back at some of the highlights of 2017, as well as providing inspiration and food for thought for the coming year.

We are, of course, feeling very festive, and showcase the latest Christmas launches from Country Range, along with advice on celebration drinks courtesy of UK Bartenders Guild president Luca Cordiglieri.

Luca’s informative ’Raise the Bar’ columns have been a wonderful asset to the magazine this year, and we’re thrilled that he’s agreed to do it all again next year!

Food

Features

07 COUNTRY

05 CUSTOMER

RANGE CHRISTMAS INSPIRATION

Finally, it’s a very ‘Mary Christmas’ as national treasure Mary Berry is our final Leading Light of the year (page 44).

Wishing you a wonderful and prosperous festive season!

PROFILE - Let the festivities begin!

13-14

CATEGORY FOCUS

04 READERS’ LIVES

Room for improvement

COOKS CALENDAR

11 THE

17 EDUCATION

29 COUNTRY CLUB

27

of trends

8-9 NEW FROM

COUNTRY RANGE

MARKETPLACE DICKSON’S DIARY

31 FIVE WAYS TO

- Win an Apple watch, a Sprocket and a ‘Mexico: A Culinary Quest’ book

- The next generation

19 HOSPITALITY - Food fraud UK

confidence is declining

USE - Oat Flakes

21 RAISE THE BAR - Celebration drinks

23

SPECIAL FEATURE - Life is

sweet for festive revellers

35

36-37

with Angellica Bell

- Feel the pulse

MELTING POT

SIGNATURE DISH

44-45

39 ON THE RANGE with Ese Kousin, Black Label Events

We also take a look at the fabulous Yuletide operation at Country Range customer the Culloden Hotel in Belfast – and have an in depth feature on the hotel sector in general on page 13.

November 30 marks the final closing date for entries into the Country Range Student Chef Challenge so I would urge all chef lecturers who haven’t done so already to register their teams.

2016 Challenge winner Emily Bucknall, who has just secured her dream job working for top chef Sat Bains, is the author of our Five Ways on page 31 and is testament to the success that winning this prestigious competition can bring.

Favourites

LEADING LIGHTS - Mary Berry

25 HEALTH &

WELFARE - NACC - High scores in PLACE report

33 SPECIAL FEATURE -

Viva las vegans!

54-55 FOOD FOR THOUGHT Cracking ideas for festive menus

41 MCA -

49 ADVICE FROM THE EXPERTS

The future is flexitarian

- Curing to bring home the bacon

47,51 FOOD &

INDUSTRY NEWS

Contact us...

OCTOBER 2017

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

SEPTEM

BER 2017

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

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Latest trends for food on the go

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RERS

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TOP HONOURS

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Catering for further & higher education

CHRISTM COMES AS EARLY! FORWARD

FOR THE PLANNING SEASON FESTIVE

Pippa M iddleton

shares her heartf signature dish elt

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.

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

NOV/DEC 2017

3

COOKS CALENDAR

COOKS CALENDAR NOVEMBER potatoes

Read ers ' Li ves

1 Name: Martin James 2 Job title: Proprietor 3 Place of work: Pelican Fish

quinces

What’s in Seaso n?

red cabbage

brussel sprouts

cauliflower sloes

1 WORLD VEGAN DAY

3-5

Cake International, NEC Birmingham www.cakeinternational.co.uk

21

British Frozen Food Federation Annual Luncheon, Hilton on Park Lane, London bfff.co.uk/category/annual-luncheon/

26 - 29

BBC Good Food Show Winter, NEC Birmingham

5 How long have you worked

5 Bonfire Night 30 FINAL CLOSING DATE FOR 12 REMEMBRANCE SUNDAY THE 2017/2018 COUNTRY RANGE

30 years

Week www.thegreatschoollunch.co.uk

Restaurant, Barnstable, North Devon

4 Typical working hours: 9am to 5pm Monday – Saturday and 9am-12noon on Sundays

in the catering industry?

6 Most interesting fact

about you: My hobby is stamp collecting

7 Favourite cuisine:

8 Signature

dish: Cod, chips

www.bbcgoodfoodshowwinter.com

13 – 17 National School Meals

STUDENT CHEF CHALLENGE www.countryrangestudentchef.co.uk

30 ST ANDREW’S DAY (SCOTLAND)

Good Food Show BBC Good Food Show, 10– BBC 30 Northern Ireland, Belfast - 3 Birmingham NEC 12 Waterfront www.bbcgoodfood shownorthernireland.com

www.bbcgoodfoodshow.com/ birmingham-winter

and mushy peas

Fish and chips

9 Must-have kitchen gadget: Thermometer

10 Top culinary tip:

DECEMBER pears

white cabbage

Clean oil is the key to perfect fish and chips

jerusalem artichokes

What’s in Seaso n?

turnip

11 Who is your inspiration

and why? My wife Ginny because of her amazing work ethic

parsnip

12 Favourite Country

Range ingredient and why?

beetroot

Country Range Tartare Sauce – it’s got lots of capers in it and is really tasty

3

CRAFT GUILD OF CHEFS CHRISTMAS LUNCH

24 CHRISTMAS EVE

4 NOV/DEC 2017

25 CHRISTMAS DAY

26 BOXING DAY 31 NEW YEAR’S EVE

CUSTOMER PROFILE

Let the festivities begin!

A luxury five-star hotel in Belfast has got Christmas 2017 all wrapped up.

Standing high on the slopes of the Holywood Hills, the magnificent Culloden Estate and Spa is one of the most prestigious hotels in Northern Ireland and a recent refurbishment has been rewarded with a host of accolades, including being named Luxury Hotel of the Year at this year’s Irish Hotel Awards.

Originally built as an official Palace for the Bishops of Down, the Culloden stands in 12 acres of beautiful secluded gardens and woodland, and attracts visitors all year round. Whilst every stay is special, the hotel goes all out during the festive season and the catering operation pulls out all of the stops to ensure guests enjoy a visit to remember.

Executive chef Paul McKnight has worked for the family-owned hotel group for 40 years. “I started as a commis chef and worked my way up,” he explains. “It was a lot of hard work and perseverance, plus a lot of support from the owners. The beauty of working at this hotel is that no one day is the same. We cater for lots of events and weddings, and we also get a lot of celebrities who stay here too.”

U2, Adele and Lionel Richie are among the big names Paul and his team have cooked for, but everyone is treated like superstars regardless of their celebrity status.

The hotel’s main restaurant is the Mitre, where Paul describes the cuisine as “modern Irish” with plenty of delicious fish dishes on the menu.

Hand-dived scallops with local black pudding, peas and pancetta are a particular favourite.

Afternoon tea is an increasingly popular event at the hotel. “It’s quite traditional with cucumber and cream cheese, egg and cress and smoked salmon sandwiches followed by tartlets and pastries which are

“It s in, t eems t o hen you bef fly o k re no it’s New w it, Eve Yea ! a w We ha r’s e res ll-ear ve t af ned t tho ugh er that .”

Paul McKnight

all made in-house,” says Paul. “It’s a big thing for hen parties who come to enjoy the pink Champagne and fancies.”

A festive afternoon tea features Yuletide delights such as turkey and cranberry sandwiches (made using Country Range Cranberry Sauce), mini mince pies and red velvet cupcakes.

Paul is a big fan of the Country Range Mini Mince Pies which he uses for the volume side of his operation. “The pastry is really good and the mincemeat great quality. I like to serve them warm and they hold really well which is obviously important,” he says.

Over the three-week Christmas period, Paul and his team will serve around 5,000 meals, with Christmas Day being the busiest day of all.

“We host a grand banquet in our ballroom for 350 people plus another 140 in the restaurant,” he says. “It’s really special with lots of luxurious produce and ice carvings. Our central display features a rowing boat displaying every type of seafood imaginable, from lobsters and langoustines to oysters and crabs. It looks truly amazing.”

Paul and his team work from 8am until 6pm on Christmas Day, plus lots of mis en place is done in advance, then they’re back in work on Boxing Day for more of the same.

New Year’s Eve is an equally show-stopping event with a huge banquet at which Paul is piped in to the ballroom with a haggis to the delight of the revellers.

NOV/DEC 2017

5

IT’S

TIME

CHRISTMAS INSPIRATION

The Leading Independent Foodservice Brand

E at, drink and

G et Inspired

>> Some ingredients simply shout ‘Christmas’ and it would be impossible to imagine a Yuletide table without cranberry sauce, for example.

For chefs, these key ingredients offer the opportunity to get creative and have some festive fun.

We’ve been delving into the Country Range recipe books from Christmases past and have chosen a few of our favourite dishes to share with you and demonstrate the versatility of these most seasonal of products, so why not give them a try?

From Christmas-related ingredients to finished festive products, Country Range has got Christmas covered. For further inspiration, visit www. countryrange.co.uk for a host of magical winter dishes.

Min cemeat Meringue Tart

e Frozen A beautiful tart made using Country Rang at and topped eme Minc our with Shor tcrus t Pastry, filled . ngue meri ate with a delic

Cranberry and lemonade cooler

Cranberry, Greek yoghurt and maple sy rup granola breakfast pot

A delicious seasonal cranberry cooler can be easily created by mixing Country Range Cranberry Sauce with a simple lemon syrup (lemons, sugar, water) and topping with soda.

Chris tmas pudding parfait, walnut rum cake, brandy and white chocolate snow

Cheddar, red onion and cranberry grilled cheese sandwich

the classic A delicate mousse with ding using pud s ma rist Ch of flavours tanas, Sul , nts Country Range Curra anced on bal is ce Spi ed Mix Raisins and with a ped top a walnut frangipane and w. sno ndy bra and white chocolate

Fes tive essentials shop ping lis t

A simple brilliant breakf ast pot made using Country Range Cranberry Sauce, Greek yoghur t and our granola recipe which is ser ved in a Kilner jar and finishe d with crushed pecans and Country Range Maple and Agave Syrup.

A seasonal variant on an American classic utilising Country Range Cranberry Sauce to add a different dimension to the sharp Cheddar and red onion filling, perfec t for a Boxing Day Brunch or a festive on-the -go option.

ce – 2.5kg • Country Range Cranberry Sau 3kg • Country Range Mincemeat – ust Pastry – 1.5kg rtcr Sho zen Fro • Country Range che Buns – 48 x 70g • Country Range Frozen 4.5” Brio g • Country Range Ginger – 420 on – 450g nam Cin • Country Range Ground g 350 • Country Range Cloves – 480g • Country Range Mixed Spice – – 500g • Country Range Ground Nutmeg ve Syr up – 620g • Country Range Maple & Aga • Country Range Currants – 3kg • Country Range Raisins – 3kg • Country Range Sultanas – 3kg – 1kg • Country Range Walnut Pieces Drops – 2.5kg te cola Cho ite • Country Range Wh

Festive Christmas Carrot Cake

A sumptuous Christmas carrot cake using Country Range Cinnamon, Cloves, Nutmeg and Ginger to create a delicious moist cake that’s the perfec t alternative to a traditional Christmas puddin g.

NOV/DEC 2017

7

NEW FROM COUNTRY RANGE

Country Range has

The Leading Independent Foodservice Brand

d e p p a r w s a Christm

>> As the song goes, “It’s the most wonderful time of the year” – it’s also one of the busiest and most stressful, so let Country Range take the stress out of the hectic festive season and make catering for Christmas 2017 a little easier.

Retro flavours are set to be massive this Yuletide as festive revellers take a trip down memory lane with a winter wonderland of classic 1970s dishes.

Here are some menu must-haves…

Get Pie - eyed! >> Brits are known for their love for a good seasonal buffet, which are in turn a great profit opportunity for caterers.

This year’s bang-on buffets will be laden with retro classics so make sure Country Range Mini Party Pies are the centre of attention.

These delicious mini marvels are frozen for convenience and are available in two tempting flavours:

• Mini Party Chicken, Bacon and Leek Pie (Unbaked): 6 x 10 x 30g Diced chicken, bacon and leek in a creamy sauce, encased in a shortcrust base and puff pastry lid

• Mini Party Mince Beef and Ale Pie (Unbaked): 6 x 10 x 30g Minced beef in a rich ale gravy, encased in a shortcrust base and puff pastry lid

The Mini Party Pies come ready to bake in an ovenproof tray

Brilliant Buffets! >> On the subject of brilliant buffets, don’t forget:

These delicious mini marvels are frozen for convenience

8 NOV/DEC 2017

• Country Range Premium 4” Sausage Rolls 108 x 81g • Country Range Cheese and Onion Lattice Fingers 38 x 78g • Country Range Tomato & Basil Quiche 1 x 1.4kg • Country Range Quiche Lorraine 1 x 1.4kg • Country Range BBQ Chicken Wings 1 x 1kg • Country Range Southern Fried Chicken Goujons 1 x 2kg • Country Range Beer Battered Onion Rings 1 x 1kg • Country Range Small White Baguettes 30 x 135g

>> We’ve launched three decadent desserts to take pride of place on your Christmas dessert menu this year.

For a trip back to some classic Christmas flavours, try our new Chocolate and Orange Bar Gateau which combines layers of chocolate sponge with orange cream and brandy syrup.

• Chocolate & Orange Bar Gateau: 1 x 1.5kg (approx. 16 Portions) • St Clements Orange Bell: 20 x 100g (Individual Portions) • Chocolate & Raspberry Snowflake 16 x 110g (individual Portions)

For a contemporary Christmas dessert, our new Chocolate and Raspberry Snowflake is a must: a chocolate sponge base topped with dark chocolate truffle and filled with raspberry compote, finished with raspberries and white chocolate shavings.

Finally, for a spin on a retro dessert, our St. Clements Orange Bell has a zesty lemon mousse on a gluten free lemon cookie base, filled with sweet orange cream and finished with orange zest.

Take a trip back to some classic Christmas flavours

Don’t mince your words >> Take the stress out of making your own mince pies, by choosing Country Range Mini Mince Pies or Deep Dish Mince Pies – and passing them off as your own! Simply bake from frozen for a delicious Yuletide treat.

• Mini Mince Pies: 60 x 34g • Deep Dish Mince Pies: 36 x 65g

Christmas crackers >> Enhance your festive cheese course by serving Country Range Luxury Crackers.

About 50g of cheese per person is considered enough - and offer three or four different cheese varieties, including a soft, a hard and a blue.

Available in boxes containing two resealable 250g packs for optimum freshness, our Luxury Cracker Selection contains a choice of six cracker varieties:

Enhance your festive cheese course with Country Range

Stone Ground Cracker Salt & Pepper Cracker Sweet Wheat Cracker Rosemary Cracker Poppy Seed and Pepper Cracker Sea Salt Cracker • Luxury Cracker Selection: 1 x 500g (2 x 250g Packs) NOV/DEC 2017

9

NEW FROM COUNTRY RANGE

up!

Sweet news for Christmas dessert menus

At the

heart of great

meals this

Christmas

LOW G

I

LY RAL U T NA UTEN GL EE FR

@TildaChef

Visit the website for great Christmas menu inspiration

www.tildafoodservice.com

TildaRice

MARVELLOUS MINI CAKES

GO POTTY FOR CHEESE

>> The Handmade Cake Company has announced the launch of Artisan Mini Cakes - a selection of filled sponge cakes inspired by some of their bestselling flavours.

>> With party season fast approaching, Futura Foods is introducing an authentic new Italian cheese into its range in a bid to help outlets drive incremental sales.

• Black Forest Mini Cake - A chocolate sponge, filled with a tart cherry jam, topped with smooth buttercream and sprinkled with chocolate flakes. Finished with a cherry.

The cheese specialist is launching a new Provolone, a semihard, cow’s milk cheese which originates from Southern Italy.

• Blackcurrant & Almond Mini Cake An almond sponge filled with sharp blackcurrant jam, sprinkled with toasted almonds.

• Banana & Salted Toffee Mini Cake A banana and cinnamon sponge, filled with sticky salted toffee sauce, topped with a whole banana chip.

• Key Lime Mini Cake - A lime flavour sponge, filled with a key lime curd, topped with key lime infused buttercream and finished with biscuit crumbs and candied citron pieces.

With a nutty, slightly piquant taste which intensifies when melted, its versatility makes it a unique and delicious option for sharing boards, starters and mains alike in the run-in to Christmas.

Available in ready-to-bake 100g and 200g rustic clay pots, the easy-serve format means busy chefs can create a theatrical dish with the absolute minimum of fuss.

Try serving with a rocket and rosemary salad garnish and crusty Italian bread for a popular sharing board - or simply sprinkle with paprika, chilli powder and basil for an easy and impressive starter. For the more adventurous, a provolone soufflé with porcini mushrooms and pea purée makes for a premium main that’s also suitable for vegetarians.

New Generation 4500 Dispenser >> Wrap Film Systems – maker of the award-winning Wrapmaster – has revealed the latest innovation in its professional range of dispensers.

The new and improved Wrapmaster 4500, is not only 21% smaller and 18% lighter than its predecessor, but is now even easier to unlock, open and reload Wrapmaster refill rolls.

Available to order now, the new 4500 dispenser has all the benefits that have made Wrapmaster the original and the best dispenser for film, foil and baking parchment.

Be cool this Christmas >> Cooldelight Desserts has unveiled a specialist range of affordable, Christmas ice cream dessert ideas for 2017 festive menus.

PORTUGUESE PERFECTION >> Family-owned Portuguese bakery Panidor has launched two new products to help operators take advantage of the growing trend for Portuguese cuisine.

For children, there’s an individual, Cooldelight Swirled Ice Cream Insulated Tub available in two flavour options – Strawberry & Vanilla or Chocolate & Vanilla.

In addition, a Happy Face “Neapolitan” Ice Cream 1 litre Slicing Bar is ideal on a children’s Christmas menu, where it is often marketed as a Snowman Ice Cream Slice.

For older children and adults, there are individually wrapped, Chocolate Coated Ice Cream Christmas Trees, and the newest addition to the Christmas range is the Individual Snowman Ice Cream, consisting of vanilla, strawberry and chocolate ice cream on a base of dark, Belgian chocolate.

Their Portuguese Fisherman’s Tart is based on traditional Bacalhau (cod), combined with potato and a creamy white sauce in a crunchy, flaky pastry case.

These savoury tarts are ideal for buffets and event catering, as well as being a unique starter when plated with mixed leaves and dressing. Packed in cases of 36, simply bake from frozen.

Panidor also produce Portuguese custard tarts – the famous Pastel De Nata – in a thaw and bake format. Packed in cases of 60, they’re a must-have for coffee shops.

NOV/DEC 2017 11

THE MARKETPLACE

T he Marketplace

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

COMFORTING CHRISTMAS DESSERTS DELICIOUS SPECIALITY MIXES FROM DAWN® THAT MAKE THE CREATION OF TEMPTING WINTER DESSERTS SIMPLE. WITH CHARLES SPENCE

For valuable insights into the psychology of consumer choices visit

With just the addition of milk and cream, these versatile mixes provide consistent quality and excellent stability, making it easy for you to be creative during the festive season.

www.dawnbakery.co.uk

01386 760843

• Dawn® Crème Brulee Mix - this creamy favourite is fantastic flavoured with Irish Whiskey, turning an all time classic into a warming winter dessert.

• Dawn® Panna Cotta Mix - for a light, smooth textured dessert that works

Panna Cotta with Fresh Raspberry Coulis

Add 400g liquid cream and 400g full fat milk to a saucepan and heat until it just starts to boil. Add 150g Dawn® Panna Cotta Mix and whisk in until fully dissolved. Pour into the desired pots or glasses, place into the chiller and allow to set for at least 3 hours.

CRANBERRY COULIS: Add 100g cranb erries, 240g water and 75g sugar to a saucepan and bring to a simmer.

Continue to simmer for 7-10 minu tes. Stir in 20g orange juice. Remove some of the whole cranberries and put to one side. Blend the rest of the mixtu re until smooth.

Run through a fine sieve to remove excess solids then pour over the cooled Panna Cotta and add the reserved whole cranberries.

great with the addition of fruit. Try adding a tasty seasonal twist with a mulled wine jelly top or a cranberry coulis.

• Dawn® Mousse / Crème Dessert Mixes - in a range of natural flavours including rich Chocolate and Fruits of the Forest, these multi-purpose mixes can create endless offerings including fluffy mousses, sweet trifles, smooth crème desserts or even simple cupcake toppings.

Packed in convenient bag sizes, ideal for limited storage, and easy to use even for unskilled staff, our mixes are quick and reliable for your business.

Providing the ingredients for life’s sweet moments

CATEGORY FOCUS

Great food and drink can significantly enhance a hotel stay, while the opposite can prompt bad reviews and leave customers feeling disgruntled.

Eating out in UK hotels was worth £8.5billion in 2016, Why and industry analysts not try?

MCA predict hotel Entice people into your restaurant turnover will hotel in a traditionally outpace growth in the quiet part of the day, total eating out market by offering afternoon tea. Try a selection of in 2018/9 as hotels sweet and savoury improve their food delights. and beverage offering.

With 87% of hotel guests saying that good food and drink is important to them (One Poll survey, August 2016), we examine how independent hoteliers can up their game and entice their guests – as well as outside diners – into their hotel restaurant.

As cake is becoming part of foodie culture and with the quintessentially British afternoon tea still storming menus, snacking on sweet treats is now becoming an important part of a hotel food culture.

Bed and breakfast

Your bread and butter

Research by online booking specialists eviivo shows most guests (63%) favour the traditional Full English breakfast, but 17% said that guests in the main preferred a continental breakfast featuring croissants. 10% said that muesli was the most popular choice.

Thomas Messett, a director at eviivo, said: “What our B&Bs find is that catering for every reasonable taste is a great way of increasing bookings. Even if some of their breakfast tastes are a bit unorthodox, more and more holidaymakers are choosing the ‘Full British’ B&B experience.”

Afternoon tea Offering afternoon tea is a great way to entice people into your hotel – in a traditionally quiet day-part.

17% of consumers order cake in a hotel restaurant when they are feeling peckish.

With 52% of breakfast orders coming with a side of toast, it’s important to make sure you’re serving the right bread to stand out from the competition.

Kara’s new bloomers launched earlier this year allowing vendors to offer premium toast options. The range consists of well-loved White and Malted Sliced Bloomers and two new additions featuring an on trend Sourdough Bloomer and a Multi-seeded Bloomer, containing Linseeds, Sunflower, Millet and Pumpkin seeds making for nutritious start to the day.

American breakfast dishes are gaining popularity across the UK too, with sweet breakfast waffles and stacks of American pancakes leading the charge.

Many hotel guests now expect to see them on the menu as an option, alongside the traditional full English.

Classic Full English Breakfast

A la carté breakfasts Hotel breakfasts are undergoing a reinvention with the more familiar toast and toppings, cereals and bacon and eggs or the ‘all day breakfast’ buffet giving way to more sophisticated dishes on the a la carté breakfast menu.

Aine Melichar, brand manager for Kerrymaid, which makes ready-to-use Hollandaise sauce, comments: “Eggs Benedict, Florentine and other variations are becoming increasingly popular due to being both on-trend as well as offering a ‘better for you’ perception.

With the rise of healthy eating trends

NOV/DEC 2017 13

CATEGORY FOCUS

and gluten-free diets, these dishes are incredibly versatile, and can be customised to suit guests.

“A Portobello mushroom and avocado, with rocket added for an extra health kick, can replace the English muffin base; or the standard ham could be replaced by spicy chorizo or BBQ pulled pork for a truly indulgent option.”

Bring a bit of Mexican spice to Eggs Benedict by using savoury Mexican chorizo, sautéed red onion, avocado and poached eggs or create a Spanish influenced dish by layering sliced red potatoes with chorizo or prosciutto, Manchego cheese, rocket, red pepper and poached eggs.

cloche Present welcome treats under a glass

HOW TO GET MO RE PEOPLE THROUG H YOUR HOTEL’S D OOR

It’s quite common for hotels to experience a dip in their bookings when they’ve been open for a while.

Fortunately, by makin g a few tweaks to the way you reach potential clients , you’ll be back to filling your rooms in no time. Here are three tac tics for attrac ting mo you might not have alre re customers that ady thought of…

Encourage your guests to sh are their experiences online

There are two main be nefits of asking your cus experiences online: yo tomers to share their u can use their review s to inform how you run your hotel, and it will help to get your name out there.

Ask visitors to Tweet abou entered into a prize dra t their stay with a hashtag of your choice to be w, or ask them to leave See Alliance Online’s you a review on TripAd guide for ww w.allianc vis eo how-to-improve -yournline.co.uk /blog/2017/ or. hotels-reviews-on-trip 01/ advisor-beyond/.

Social media

Go the extra mile Little things can mean big business for hoteliers with research revealing that 87% of consumers would return to a hotel that went the extra mile. If you exceed expectation the prospect of a repeat visit is considerable, as well as help to broaden your customer base through word-of-mouth and recommendation.

Fiona Morgan, UK & Ireland sales manager, Ferrero Foodservice, explains: “The devil’s in the detail and hotels shouldn’t let their in-room snack and chocolate offering let down the rest of their operation.” Ideal for hotels looking to enhance their turn down service, the Ferrero Rocher two pack format allows guests to indulge in a premium treat.

Eggs Florentine tartlets, perfect for on-the-go

Use social media platfo rm photos of your best roo s, such as Twitter and Facebook, to share ms or the most impres sive dish on your bre menu — whatever yo ak fast u think might grab a po tential customer’s atten and give them a reason tion to book a stay with yo u.

Many establishments als o ho st online competitions system. See eHotelier with a “share to enter ’s guide to using social ” media for more detail insights/2016/06/29 s ehotelier.com/ /6-ways-hotels-can-us e-social-media-attra ct- guests/).

Promote your green policies

More than three quart ers or ser vices that are en of people are willing to pay more for produ cts vironmentally-friendly.

Inexpensive ways of making your hotel mo re en set ting up a recycling scheme, sending comm vironmentally-friendly include unications online rathe paper, or encouragin g guests who are sta r than on ying for more than on their towels and sheets e night to have cleaned less frequen tly than every day.

Room service

In an already highly competitive sector, hoteliers need to be on top of their game. In-room menu options need to reflect the quality of the restaurant; a general perception amongst guests is that room service food choices are often over-priced and of inferior quality to what’s available either at the hotel’s own restaurant or outside of the premises.

Emma Haworth, Dr Oetker Professional, says: “It’s important that guests feel that they’re still having a quality meal that offers value and most importantly they enjoy.

Pizza works well as it has wide appeal with consumers, is highly versatile – lending itself to a range of toppings – and easy to eat when guests just want to relax and enjoy their room.”

Dr Oetker Professional’s new Fresh Dough Pizza Base, topped with a classic tomato passata, and Pan’Artisan’s range of wood-fired, part-baked, pre-sauced pizza bases are ideal for hotels looking to create a bespoke menu.

14 NOV/DEC 2017

grab poteennttioianl , share customerosf’ yaotutr best rooms photos ost impressive dish or the mr breakfast menu on you Grab and go options On the flip side of indulgent offerings, guests are also finding less time to sit and enjoy breakfast, especially those who are staying over for business trips.

Hotels should think about offering time-poor guests a strong, on trend breakfast to eat on-the-go to keep the establishment ahead of the competition and avoid guests going elsewhere.

Breakfast burritos, bagels and toasted sandwiches are becoming increasingly popular, as they are perfect for guests who want to eat on the move and are easy to customise to individual tastes.

the next generation of trends

Matt White, chair of The University Caterers Organisation (TUCO) and director of catering, hotel and conference services at The University of Reading, discusses the emerging food and drink trends tempting Millennials.

“Young people are among the most passionate and discerning foodie demographics. Research shows that Millennials are obsessed with food, spending the most on eating and drinking out and describing themselves as ‘living to eat’.

Generation Z is hot on their heel and can be seen actively sharing their appetite for food on social media. To meet this audience’s ever evolving demand, catering outlets need to monitor food trends closely and delve deeper into the motivations driving purchasing decisions. This is particularly important for the higher education sector which largely caters for this market.

”

The University of Chester has introduced a meat-free bar to cater for the rising number of vegetarians and vegans.

”

“Each year at TUCO, we conduct our annual Global Food & Beverage Trends Report which provides unrivalled insight into students’ food preferences and eating habits. This year’s results are in, identifying 12 overarching themes and close to 100 subtrends which are gathering momentum.

“We’re already seeing several of these trends being brought to life by our members, through innovative menu concepts designed to meet the evolving tastes of the market. Take the ‘Health for All’ trend for example, which focuses on demand for low sugar, vegan and high protein alternatives.

The University of Chester has introduced a meat-free bar to cater for the rising number of vegetarians and vegans. This has resulted in a 30% increase in sales compared to the previous year, with the consumption of vegetarian food also rising by 30%.

“Meanwhile, the University of Brighton has launched a Sugar Smart campaign to encourage students and staff to reduce their sugar

intake. The university introduced a 10p levy on drinks with high sugar content while increasing the range of healthier options and cutting the cost of drinks that contain less than five grams of sugar per 100ml, including bottled water. As a result, the university saw year-on-year sales of sugary drinks fall by 16% while maintaining the same volume of transactions.

“Brighton has also implemented a holistic approach to sustainable dining, tapping into the ‘Conscientious Consuming’ trend.

Combining everything from field to fork procurement to offer greater access to local produce, to focusing on increasing the range and variety of plant based foods and promoting climate friendly menu choices in response to student feedback.”

The 12 trends to watch are: 1. PLANT PERFECTION

2. CRAFTED AND CURATED

Incorporating botanicals, florals and plant-based foods onto menus.

of Generation Z consider themselves as foodies and gravitate towards home-grown and home-made food

3. Experiential A shift towards a more involved dining experience and posting food photography on social media

5. Imbibing Turning alcohol on its head to create even more innovative and unusual flavour combinations

7. Next Generation

75%

4. Health for All Low sugar, low alcohol, high protein, vegan and anti-inflammatory food and drink options

6. Having Fun Indulging now and again

8. Importance of Breakfast

Millennials seek out foods that fuel Willing to try anything, from unique physical activity and brain power twists on comfort food, to gourmet street food and drinkable desserts

10. Just the Way You Want It

Commitment to positive social and environmental impact

Customisation and personalisation are key, as well as all-day dining and innovative and bespoke serving options

11. Trending Tastes

12. Global Larder

Big and bold flavours

The demand for global foods on campus has grown

9. Conscientious Consuming

Catering outlets need to monitor food trends closely and delve deeper into the motivations driving purchasing decisions

NOV/DEC 2017 17

EDUCATION

Getting to know

A new Food Fraud Report has revealed which type of food outlet consumers most mistrust.

The research by NFU Mutual shows that takeaways are the least trusted type of food outlet (42%), followed by online (21%) and convenience stores (16%).

Almost three quarters believe there to be an issue with food fraud in the UK, with over a quarter also believing that they have personally experienced it.

Hearing about high profile cases of fraudulent food in the media, such as the horsemeat scandal in 2013, is the most common cause of reduced confidence in nearly half of consumers (46%).

Commenting on the report, Darren Seward, hospitality sector specialist at NFU Mutual, said: “Our research exposes the damaging effect that various influencers have had on consumer confidence over time, and shows takeaways seem to have the most work to do to improve that trust.

“Improving communication may be the answer as customers are increasingly demanding transparency and accessibility to food ingredients, nutritional and provenance information to inform their

Tips from Dr Lisa Ackerley, food safety advisor at the British Hospitality Association, to help combat food fraud:

1.

Know your food chain – Keeping a short supply chain will make it easier to monitor and manage where your produce comes from. Ask your suppliers what measures they have in place to safeguard their product.

2.

Source locally - This not only makes it easier to engage with your supplier but also supports the local community and economy. You can visit their facilities and see first-hand how they manage their food or livestock and verify that they are meeting UK laws and standards.

purchase decisions, and hospitality businesses should focus on delivering this information to stay current and catch up with retailers and producers.”

The report also reveals that over two thirds of people regularly take measures to ensure their food is legitimate and 17% avoid certain foods altogether that they believe could be susceptible to fraud.

Almost four out of five respondents though (77%) said that they would not know how to spot a counterfeit product.

To download a free PDF copy of the full report, visit www.nfumutual.co.uk/foodfraud

What is “food fraud”?

For the purpose of the survey, food fraud means the deliberate and intentional substitution, addition, tampering with or misrepresentation of food, ingredients, or packaging at some stage of the product’s distribution cycle. It also means false or misleading statements made about a product for economic gain.

6.

Report it – By reporting any suspicions to the National Food Crime Unit you not only protect yourself but also the reputation of the industry. Making it as hard as possible for crime to prevail ensures we stay a responsible and dependable industry.

7.

Consult the professionals – If you are unsure of what regulations you need to be following or best practice when it comes to implementing safeguards consult industry professionals such as the Food Standards Agency www.food.gov.uk.

3.

Labelling – Today’s consumers are more discerning than ever about what they eat.

Providing information on the menu on where the food was sourced and the nutritional information allows customers to see exactly what it is in their food and where it came from. This will help to gain their trust and confidence.

4.

Awareness – Inform staff about your strategies to find and stop food fraud. If appropriate, make this visible to customers so they can see that you are serious about combating fraud.

5.

Assess your vulnerability – Audit of your vulnerabilities.

Check your tech, staff, suppliers and stock taking methods.

NOV/DEC 2017 19

HOSPITALITY

Food Fraud Report reveals UK confidence is declining

It all starts with a

Serve your guests the coffee that they love and make a statement about your customer care and value for money* ® Reg. Trademark of Société des Produits Nestlé S.A. Source: *Stick Pack Testimonial Silver Dale Guest Lodge

To start the evening a Bellini is a good example, and is particularly popular with the ladies. The classic is peach and Prosecco but you can play with the puree - try using raspberry or strawberry for a change. You can also have an extra layer of flavour by adding a syrup, a liqueur and/or a dash of spirit.

Celebration Drinks >> To me the classic celebratory drink is Champagne, the cork popping and bubbling is always fun and so make sure you stock up on it – especially for that midnight moment on New Year’s Eve. However other drinks can be upsold during the course of the festivities and creating a separate menu can enhance sales. You could offer a special menu for that period with no more than four to five drinks: something for pre-evening, something for mid-evening, something for later in the evening and something for the morning after!

Here’s my twist on a Bellini:

Ballina Street

• 25ml peach puree • 10ml almond syrup • 5ml cassis liqueur Top up with Prosecco and garnish with an edible flower

Add an extra layer of flavour by adding a syrup

Also a Negroni (gin, Campari and sweet vermouth) or a Negroni Sbagliato (Campari, sweet vermouth and Prosecco) are delicious cocktails and the same principle of playing with ingredients to create something for your venue applies.

For something long and easy for mid-evening, try a twist on a Tom Collins (gin, lemon juice, sugar and soda) by playing around with the flavours and substituting the sugar with a flavoured syrup, infuse the gin, or replace the soda with something flavoured - or even Champagne!

For later in the evening after the meal, a twist on an Old Fashioned, classically made with bourbon, sugar and bitters, works well. If it’s too strong for someone you could always lengthen it with something like ginger ale for example.

on Wishing you a fantastic festive seas Luca Cordiglieri, president of the UK Bartender’s Guild

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NOV/DEC 2017 21

RAISE THE BAR

RAISE

Ask your bartender to get their thinking cap on and get them to make a list of celebratory drinks.

Get creative WITH YOUR COCKTAIL SAUCE

How to make

A PIMPED UP PRAWN SANDWICH King Prawns • Heinz Cocktail Sauce • Little Gem Lettuce • Sautéed Mushrooms • Sautéed Peppers • Sourdough bread

1. Take one slice of bread and spoon over the prawns, Heinz cocktail sauce and pieces of lettuce 2. Top with the other piece of bread and pile high with the sautéed mushrooms and peppers

www.kraftheinzfoodservice.co.uk @KraftHeinzFSUK

SPECIAL FEATURE

Life is sweet

Dessert trends for Christmas menus

for festive revellers

Whilst main course menu options for Christmas parties tend to remain pretty constant (the obligatory turkey, beef course, fish option and vegetarian dish), the dessert course offers opportunity to ‘wow’ diners with deliciously different, decadent offerings.

Simon Stenning, executive director of MCA Insight, says: “Consumers expect to see the standard range of mains at Christmas, but can be surprised and delighted by the starters or desserts. This therefore presents a fantastic opportunity for operators to differentiate themselves from their competitors.”

So what puddings are trending this Yuletide?

Dawn Foods’ marketing manager UK and Ireland Jacqui Passmore advises: “The high

street supermarkets’ Christmas 2017 ranges feature indulgent themed treats with hybrid formats as well as several ‘free from’ offerings.

“As well as chocolate, caramel and sparkle, also think Prosecco and Earl Grey flavours for this Christmas, alongside smash-able, melting and surprise cakes, designed to create theatre at the Christmas table with a choice of gluten-free options.

“High street bakers and caterers can take inspiration from these exciting premium ideas to re-create in their

own outlets with bespoke limited-edition product offerings that aren’t available elsewhere.”

Jacqui continues: “Consumers are looking for new variations on classics such as lighter takes on heavily fruited products or at the other end of the scale, loaded and indulgent desserts and cakes as a once a year treat. Chocolate, of course, features high on the agenda but also overseas flavour influences such as pumpkin, strudel and spiced flavours such as orange and apple.”

There has also been an increase in miniature versions of Christmas favourites as part of an on-going trend for individual treating and sharing, from mini Christmas muffins to cookies, and mini lighter Christmas cakes, ideal for ensuring a varied selection on the Christmas table.

Ice ice baby!

The ‘maturation’ of ice cream consumption has been a big trend this year with more adults turning to dishes with an alcoholic twist, which are currently boosting sales for a number of high-end establishments.

“No matter the time of year, you can always depend on ice cream to keep your dessert sales healthy,” states Mike Godwin, managing director of Amore Di Gelato. “According to our research, almost 85% of gastropubs, hotels and restaurants questioned claimed that ice cream was bought by more than half of all diners.”

Flavours like Amore Di Gelato’ s ‘Amaretti Amaretto’, which combines the crunch of Amaretti biscuits with the sophisticated sweetness of almond-flavoured liqueur, and Rum & Raisin, made with white and dark Jamaican rum swirled with a raisin puree, look set to be popular this Christmas.

Cheese An indulgent cheeseboard is a popular treat over the festive period.

Craig Brayshaw, director of sales at speciality cheese supplier Eurilait, suggests a minimum of four varieties of cheese to make up an interesting cheeseboard to ensure a good amount of choice for guests without being overwhelming.

Eurilait’s top cheeseboard choices include a rich and oozy classic French Epoisses along with a characterful blue, such as a creamy and tangy French Roquefort, a fresh goat cheese such as the award-winning Soignon goat log to provide a lighter, palate cleansing option and finally a traditional territorial such as a fine quality, rich farmhouse Cheddar.

“Excellent accompaniments to enhance your cheese selection such as fresh fruits – figs, grapes and pear slices, along with artisan breads, crackers and chutneys can elevate your cheeseboard to something really special and fittingly festive,” adds Craig.

NOV/DEC 2017 23

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

SUITABLE FOR A GLUTEN FREE DIET

Cooking Sauces

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

A tasty Mexican meat feast

Method

Texan Pork Roast

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

Ingredients

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

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

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

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

1 tbsp. Ground Black Pepper

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

1 tbsp. Allspice

Serves 10

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

HEALTH & WELFARE

Hospital Caterers Association welcomes food and hydration findings in PLACE report >> The Hospital Caterers Association (HCA) has welcomed the news that food and hydration provision scores were among the largest increases in the latest PatientLed Assessments of the Care Environment (PLACE) publication.

Food and hydration provision assessments carried out across healthcare sites in England between March and June 2017 increased by 1.4% on average, at national level, compared to last year.

The national average score for food overall was 89.7% based on both organisational and ward assessment scorecards, which are used to gather the data.

A total of 2,045 food assessments were undertaken in the period at 1,167 sites where meals are provided by the hospital.

Data in the 2017 report, shows positive improvement in the overall food and hydration scores

The food and hydration part of the assessment includes a range of organisational questions relating to the catering service, such as choice of food, 24-hour availability, meal times and access to menus. It also includes an assessment of food at ward level focusing on the taste, texture and appropriateness of serving temperature.

Stewart McKenzie, chair of the HCA and site facilities manager at NHS Greater Glasgow & Clyde, said: “The data in the 2017 report, shows positive improvement in not only the overall food and hydration scores but also in the organisational questions and food at ward level assessments.

“The national average score for food overall was 89.7%, while, the national average score for food organisation was 88.8%, 1.8 percentage points higher than 2016, and for ward food it was 90.2%, an increase of 1.2 percentage points compared to last year.

Patient-led assessments are vital as ultimately the work being carried out by departments such as catering and cleaning teams in hospitals has a direct impact on a patient’s experience.

“This data allows us to see where catering teams are performing well and where there may be areas for improvement to ensure patients are always receiving the highest quality of care.”

The PLACE assessments are an annual appraisal of the non-clinical aspects of NHS and independent or private healthcare settings, identified as important by patients and the public.

Mr McKenzie continued: “The HCA believes a multi-disciplinary approach is pivotal in ensuring patients are at the heart of hospital services. In recent years, we have sought greater collaboration between caterers, nurses and dietitians as part of our ‘Power of 3’ campaign. This important initiative of working together to help improve the nutritional outcomes for patients overarches much of what we are aiming to achieve as an association.”

Half of older patients’ families struggle to complain about poor care in hospitals >> The families of older vulnerable people find it difficult to raise concerns when things go wrong in hospital, according to a new survey.

Figures obtained by Gransnet and the Parliamentary and Health Service Ombudsman show:

Over half (51%) of family members say it is difficult to complain

Two thirds believe their complaint would make no difference

Caroline Abrahams, Age UK’s charity director, commented: “Everyone who goes into hospital should feel confident that they will be treated with dignity, and concerns or complaints about their care and treatment will be listened to and properly investigated.

“It is only by listening to their views and experiences of the patients that the NHS can ensure that care scandals that have blighted our hospitals in the past do not happen in future.”

For more information visit www.digital.nhs.uk/catalogue/PUB30055.

NOV/DEC 2017 25

kochen Glühwein und Glüh-cider gourmetclassic.com

Traditionellen Glühwein und Glüh-cider mit mischungen aus aromatischen gewürzen, einfach erhitzen und servieren

Produced UNDER licENcE iN thE UK

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 a traditionalist when it comes to Christmas and I don’t like to mess around with the classic festive fayre.

It’s turkey all the way for me but I do like to use all of the meat – not just the breast, so I normally braise the legs then pick the meat off and combine it with sausage meat to make little croquet te bonbons.

For a luxury stuffing to accompany your turkey, add fresh cranberries, sausage meat and sliced dried apricots to Country Range Sage & Onion Stuffing Mix. Pour in some of the turkey juices and fat for extra flavour.

Pimp up your parsnips by glazing them in Country Range Maple & Agave Syrup and a sprinkling of chopped chestnuts, and beautify your Brussels by slicing them and frying them in butter with tiny strips of crispy bacon.

As an alternative to Christmas pudding, a pavlova is a nice and light dessert after a big Christmas dinner. I make a triple layered pavlova sandwiched with Country Range Ready to Serve Custard, cream and summer berries, which have been stewed down to a light jam. Top with lightly toasted Country Range Flaked Almonds.

Try making your own sausage rolls using Country Range Puff Pastry, adding sage, onion and some pieces of diced apple or black pudding for a twist on the classic.

Merry Christmas!

Paul Dickson

For a fantastic winter sharing dessert, make a dipping chocolate sauce using Country Range Chocolate Drops combined with cream, butter and a splash of alcohol, and serve in a fondue with fruit and marshmallows.

Party buffets for me are all about flavours of the past with a twist, things like sausage rolls and vol au vents but using better quality ingredients than they probably were back in the day.

Chocolate fondue

Spiced Salted Caramel Brownie

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NOV/DEC 2017 27

COUNTRY CLUB

the COUNTRYclub

Exclusively for customers of The Country Range Group

WIN: An Apple watch Working in a busy kitchen affords very little time for keeping connected – fortunately the Apple Watch provides the perfect solution.

This clever device allows hard-working caterers to see updates and be contacted during service – whilst remaining hands-free to get on with the job in hand.

With this in mind, we’re giving away an Apple Watch Series 1 to help you start the New Year in style.

Apple Watch Series 1 is an incredibly accurate timepiece, designed to sync with your iPhone and give you the time accurate to within five milliseconds. It’s also connected to your If you’re a calendar, your contacts and schedule, helping it Country Club winner deliver timely updates that are relevant to you don’t forget to take a – making it the perfect gadget for busy caterers snap of you with your in the kitchen. prize and tweet us It tracks your activity, measures your workouts and at @Stiritupmag or monitors your health too – so no excuses for that New Year’s resolution to get fitter! email your photos to editor@stiritup To enter, send an email titled ‘Apple Watch’, along with your name, contact details and the magazine name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk. .co.uk!

WIN

An Apple watch!

Pocket a printer Make memories and live in the moment with this fantastic pocket printer.

We’ve got an HP Sprocket Mobile Photo Printer up for grabs to help you make colourful prints on the go.

You can transform photos from your social media accounts into colourful prints, adding text, borders and emojis to photos for fun snaphots and stickers.

Measuring just 2” x 3”, this compact printer literally fits in your pocket to let you create stickable, durable, water-resistant smudgeproof snapshots whenever the moment strikes.

All you have to do to enter is send an email titled “Pocket Printer”, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@ stiritupmagazine.co.uk.

WIN

A Mobile Photo Printer

A Culinary Quest to Mexico ‘Mexico: A Culinary Quest’

by Hossein Amirsadeghi is a major new luxury book capturing the essence and spirit of Mexico, its people, culture, food history and diverse culinary styles.

Illustrated with over 800 specially commissioned photographs, the book was inspired in part

by UNESCO’s 2010 declaration of traditional Mexican cuisine as an intangible form of cultural heritage.

WIN

Mexico: A Culinary Quest’

It traces long-standing traditions through food introducing farmers, fishermen, bull breeders, goat herders, wine makers, tequila producers, avocado growers, as well as great chefs and cooks, such as Jorge Vallejo and Martha Ortiz.

We’ve got a copy of this fabulous book worth £45 to give away to one lucky reader.

For your chance to win, send an email titled ‘Mexico: A Culinary Quest’, along with your name, contact details and the name of your Country Range Group wholesaler, to competitions@stiritupmagazine.co.uk.

Closing date for all competitions: 31st December 2017. All winners will be notified by 31st January 2018. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about

NOV/DEC 2017 29

S K N I DR

N O I S A C C O Y N A R FO

STOCK UP NOW LUCOZADE, LUCOZADE ENERGY and the Arc Device are registered trade marks of Lucozade Ribena Suntory Ltd. Ribena is a registered trade mark of Lucozade Ribena Suntory Ltd. ORANGINA is a registered trade mark of Schweppes International Ltd. Light: 80% less calories than regular soft drinks.

So, we’re coming to the tail end of 2017, and everyone is thinking about their turkeys, mince pies, mulled wine, extra large tin foil and everything else that goes with this time of year.

That just leaves me to say that the Craft Guild wish you all well for the festive season. We hope business booms for you all into 2018.

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

nd

a

We’re starting 2018 off with one of our Major series competitions, just before we roll into Hotelympia, followed by our support of the Future Chef competition where we see some amazing talent many of whom have then gone onto colleges around the country, and I know of a handful who have then been able to enter the Country Range Student Chef Challenge, in the last couple of years.

in pk um t, p

It’s been lovely to see so many great recipes and ideas coming from the chefs who have written and shared their food thoughts in ‘Five Ways’ this year, and what better way to finish this year than to see Emily Bucknall telling us how to use Country Range Oat Flakes in these most versatile of ways.

If you mention oats most people will immediately think of breakfast cereals, but this fibrepacked ingredient can also be used as a delicious base for a host of healthy sweet and savoury dishes.

oa

Last month saw the final of our Young National Chef of the Year and National Chef of the Year competitions at the Restaurant Show, where we had so many Michelin stars in the judging panel that it made me have stars going around my head! What a stunning competition and Luke Selby (NCOTY) and Danny Young (NYCOTY) are very worthy winners indeed.

Oat Flakes ted Toas

The Craft Guild is busy planning our events calendar for 2018, looking at our normal events along with a few new ones. Of course some of you will be busy preparing for the Country Range Student Chef Challlenge, and with the final at Hotelympia in the spring of 2018, we hope that you will all support as well as you did last year.

Five ways to use...

Low in fat and a good source of protein, oat flakes (or rolled oats), are basically the raw whole oat rolled out flat.

fre

We sent some Country Range Oat Flakes to 2016 Country Range Student Chef Challenge winner Emily Bucknall, and she created these five ingenious dishes for us...

1. Toasted oat, pumpkin and freekeh and risotto, toasted pumpkin seeds & parsley jus This is the dish that got us to the Country Range The Student Chef Challenge 2017/2018 final so it had to feature Challenge Final and it’s a favourite of closing date mine. The fresh parsley for entries: jus adds a great November earthiness to the dish 30! and reminds me of fresh herbs in my granddad’s greenhouse. Full recipe available online at www.stiritupmagazine.co.uk/recipes.

2. Shortbread based apricot and blueberry crumble with an oat and pistachio topping An alternative to an everyday crumble using oats to give a nice texture and crunchy topping.

Use apricots and blueberries that you may have frozen during the summer months that you can now cook with during the winter. The shortbread base adds more flavour and texture and gives an extra element to the dish.

3. Poppy seed and pumpkin seed power bar with melted chocolate topping A tastier alternative to your usual post-workout snack, these provide lots of energy while also being more nutritious than normal power bars.

Including poppy seeds and pumpkin seeds adds more texture and, with the chocolate topping, a sweet element.

4. Oat pane Gremolata chicken strips with a basil and tomato chutney Great for a buffet, these easy to pick up crispy oat coated chicken strips taste fantastic dipped in a homemade tomato chutney. Deep frying them gives a lovely crunchy bite to the oats and the chutney provides a little sweetness.

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to, to & asted pumpkin seeds

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5. Chilli and chocolate mousse and oatmeal biscuit Chocolate is my favourite ingredient so I had to use it somewhere in my Five Ways. The addition of chilli gives the mousse a slight kick but doesn’t overpower and, in recent years, has become another classic pairing.

The oatmeal biscuit accompanies this dish well and brings the flavours together.

About Emily Bucknall Emily is a former winning team member of the Country Range Student Chef Challenge, scooping the 2016 title along Emily Bucknall with fellow Loughborough College students, Daniella Bromley and Rebecca Brooks. As part of their prize, the team went on to compete with the Craft Guild of Chefs team at the Culinary Olympics in Erfurt, Germany. She was also a finalist in the 2017 Challenge.

Earlier this year, Emily won a City & Guilds Medal for Excellence in recognition of her outstanding performance in the Level 3 Diploma in Advanced Professional Cookery.

She is now embarking on the next step of her professional cookery development after being snapped up by the two star Michelin - Restaurant Sat Bains with Rooms.

Emily completed a three-day stage at the illustrious restaurant and was offered a role of commis chef on completion after impressing Sat and his experienced team.

She says: “For me, it all started with winning the Country Range Student Chef Challenge really.

The win gave me direction, a huge confidence boost and a burning desire to work in the best kitchens with the finest chefs. The skills learnt, experienced gained and happy memories will stay with me for life so I recommend all budding college chefs to get involved.”

• Country Range Oat Flakes 3kg NOV/DEC 2017 31

FIVE WAYS TO USE

Planning for 2018

HALF THE SUGAR UK’s #1

ENERGY BRAND**

But how vegan-friendly is the UK hospitality industry? To coincide with the event, Holidu, the global search engine for holiday lettings, has announced the results of its recent research into the most veganfriendly cities in the UK to find out which cities boast the greatest number of vegan-friendly restaurants and cafĂŠs in relation to the size of the population.

People following a vegan diet never consume any animal products including:

meat

eggs

cheese

honey

fish

milk

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Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.

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November 1 is World Vegan Day and this year is the 24th anniversary of the annual global event.

The public perception of vegans has changed significantly over the years and according to an Ipsos MORI poll commissioned by The Vegan Society in 2016, there are currently more than half a million vegans in the UK, representing an increase of over 350% in 10 years.

SPECIAL FEATURE

Viva las Vegans!

Tweaking recipes to make them vegan-friendly If you make dairy-free pizza bases, they can be topped with vegetables and enjoyed by vegans with or without a Mozz arella-s ty le cheese alternative Veganising a curry can be as easy as swapping meat, fish or paneer for chickpeas or lentils

Cashew nuts can be used to add protein and flavour to stir-fried vegetables and rice noodles Dairy-free spread and soya milk can be used

to make mashed potatoes creamy

The top three Manchester is not only home to an enviable music scene and fierce football rivalry, but has also proved to be the most vegan-friendly city in the UK, recently playing host to a number of events such as Vegan Life Live and the Northern Vegan Festival.

Close behind is the Scottish capital city of Edinburgh with its large student population and cosmopolitan flair. Here, vegans and nonvegans alike can choose from intriguing restaurant names such as Holy Cow, Pumpkin Brown and Paradise Palms, and even the traditional chippies are getting in on the act by offering vegan options.

At a glance, the most surprising member of the top three is Leicester which has established itself as a hotbed for vegan delicacies, due in part to the large Hindi, Sikh and Jain populations. However, Leicester actually has deep vegan roots being the hometown of Vegan Society founder Donald Watson.

the 10 most vegan-friendly cities in the United Kingdom

1 manchester 2 Edinburgh 3 Leicester 4 Bristol

For more details about World Vegan Day events, visit vegansociety.com.

5 Glasgow 6 Cardiff 9 London 7 Liverpool 10 Birmingham 8 Leeds - top 3!

Vegetable soup can be served with a swirl of soya cream, or for an indulgent option, you can create one using coconut milk Garlic bread can be created using dairy-free spread or olive oil Dairy-free spread and other vegetable fats can be used in baking, and there are many foods t hat can replace eggs, including banana, jam, apple sauce

and tofu

Wraps stuffed with Mexican-sty le rice, beans and other vegetables are both filling and delicious Tofu is a good quality source of protein. If you are using the firm variety in a stir-fry, press out the water, and get it as dry as possible in order to achieve a golden crust. Think of it as a flavour sponge – marinating is a great approach. Silken tofu can be used to create creamy salad dressings, dips, puddings and pie fillings Coconut milk can be used to create an indulgent rice pudding

NOV/DEC 2017 33

E L B A T U P IS D N U ’S K THE U

E RUITDCG RISP

C

7million

*AC Nielsen data 22.04.17 **Kantar World Panel 22.04.17

**

STOCK UP TODAY

*

SIGNATURE DISH

e r u t a n Sig dish a c i l l e g An Bell My

There’s nothing like a bit of husband and wife rivalry to spur you on to great things. So when TV presenter Angellica Bell’s husband Michael Underwood made it through to the final of Celebrity MasterChef in 2012, she was determined to go one better! So in September she beat off competition from 19 famous faces to be crowned BBC One’s Celebrity MasterChef 2017.

“I don’t think it has sunk in yet!” says Angellica. “It’s a relief that the secret is out but the aftermath has been overwhelming.

Michael is so pleased for me. He’s my number one fan and supporter – but I do think there’s a little part of him that’s a little bit annoyed!”

The couple have very different styles when it comes to cooking – but together they’re a winning combination. “He’s a very patient cook and likes to follow recipes, whereas I can just wing it and make something up,” she explains. “When we have dinner parties Michael will make the main course and I’ll do the starters and desserts. We’ve got a long queue of people for our dinner parties now!”

Angellica demonstrated a particular talent for making desserts during her time on the show – prompted by her love of all things

sweet. “I’ve definitely got a sweet tooth,” she continues. “I love all food but there’s something about desserts. If I go out for dinner I always look at the desserts menu first and, if it’s not up to scratch, we won’t eat there!”

Here, Angellica shares her recipe for Chocolate Mousse Cake which she made in the show’s semi-final. “I decided to make a chocolate dessert after working with (Bake Off: Crème de la Crème judge) Cherish Finden, where I was given the task of recreating her chocolate garden monument cake. Working with chocolate isn’t easy but Cherish gave me confidence as it wasn’t something I was always willing to do in the past. It was a risk but I wanted to show I could try something new.”

Chocolate Mousse Cake Ingredients 200g stoned prunes 200ml smooth orange juice 125g unsalted butter

7. Pour into your cake tin (butter it) bake

200g dark chocolate Tablespoon dark rum 6 egg yolks 6 egg whites

Method 1. Put the prunes in a small pan with 100 ml

orange juice and heat until the juice is sticky. Bing it in a blitzer and blitz to a paste.

2. Preheat oven to 160°C fan 180°C if not fan.

Butter 20cm cake tin with 7cm depth and removable base. (I made these in individual portions so they take less time around 9 minutes but keep an eye on them).

3. Melt butter and chocolate in Bain Marie.

4. Mix the prune and chocolate together, add in remaining orange juice and rum.

5. Whisk your yolks till they’ve doubled in volume, add to the mix.

6. Whisk your whites till they’re stiff. Fold in.

in oven for 15 minutes. It will look slightly risen around outside and surface should have a wet sheen and a wobble 8. Run knife round edge, leave to cool in tin, lightly dust with cocoa or icing sugar.

Passion Fruit Coulis (Serve warm) Ingredients 1 ½ cups passion 1 cup caster sugar fruit puree (Boiron 10 passion fruits is amazing) Method 1. Put in a pan allowing sugar to dissolve and simmer. Add more sugar if passion fruit aren’t that sweet. Get it to the sweetness you want!

Chantilly Cream Ingredients 200g double cream 100g icing sugar

Seeds from a vanilla pod

Method 1. I always sift my icing sugar to get rid of lumps.

2. Whisk all ingredients together until you have a nice creamy finish and it’s not over whipped.

Passion Fruit Tuile Ingredients 75g granulated sugar 30g plain flour 45g unsalted butter

1 tablespoon of passion fruit juice Pinch of salt

Method 1. Mix the ingredients together then roll into tiny balls and place on greaseproof on a baking tray allowing space for them to spread.

2. Cook for a couple of minutes at 180°C but keep an eye. If you want them uniform, cut them when they are hot. That’s what I did on MasterChef.

NOV/DEC 2017 35

THE MELTING POT

Pulses of ways to bofe fceoor kaewd ide range such as vegetable bak and enjoyed: curries or even beurs,gecrshickpea !

Feel the

Pulse

The UK has seen a dramatic increase in the number of people choosing to follow a vegan diet. There are now over half a million vegans – a rise of 360% in the last 10 years – plus a further three million vegetarians (5.7% of the population).

In addition there is a growing number of people identifying as “flexitarians”, who choose to eat mainly – but not exclusively - vegetarian food.

This has, in part, been attributed to the rise of ethical and sustainable living, particularly amongst Millennials and Generation X, who are passionate about playing their part to help improve the planet (some organisations estimate the livestock sector could be responsible for as much as 51% of global greenhouse gas emissions).

Catering for this significant – and growing – number of people is crucial to operators in all sectors of foodservice, and, with pulses providing a fantastic source of protein, we asked seven knowledgable chefs and industry experts to put forward their creative culinary suggestions for vegan menu options.

d cauliflower, Soft tacos with roaste and avocado pumpkin sauce

Whether it afternoon is for breakfast, meal their tea or their evenin g deserves (vegan) food experi to be of th e nce e same as that of the other g standard uests.

Jean-Christian Jury author of ‘Vegan: The Cookbook’ (published by Phaidon, £29.95)

As a vegan, pulses are often the best alternative protein for replacing meat.

When not overcooked and because of their high levels of fibre, pulses keep a good texture. This combination of protein and fibre also keeps you fuller for longer and Beluga lentil salad with algae bacon and Mozzarisella

their complex carbohydrates help you retain high energy levels (unlike sugar). I use the full range of lentils and all sorts of beans in my cooking to create recipes like plant-based ‘bolognese’ or ‘burgers’. I think pulses are best used as a standalone ingredient: in a chickpea curry, quinoa mathrooba or Karachi dumplings.

Recently I’ve started using more fresh roots like ginger and galangal (turmeric) in my cooking. When cooked in a curry, these roots lose many of their nutritious properties leaving us only with a delicious flavour, but not using the full root.

To remedy this, I’ve started cold-press juicing the roots and once my curry is cooked, I remove the pot from the stove, leave to cool for 4-5 minutes and add the 2-3 tbsp of ginger or galangal juice into the mix. The scent and flavour is absolutely amazing and my body benefits from all the great properties of the roots.

Chef Day Radley www.vegan chefday.com

Pulses are an excellent source of protein but sprouting them brings them to a whole new level. Sprouting is easy to do and can turn a cheap ingredient into a protein powerhouse as they are much easier to digest and therefore the protein is more accessible. This cheap ingredient can, once sprouted, elevate any

36 NOV/DEC 2017

Vegetarian pizza with rocket, courgettes and Mozzarisella

THE MELTING POT

plate, turning a plain recipe into an elegant dish. Use sprouted lentils for a delicate decoration and sprouted beans for a more rustic look.

Pear almond cake

Paul Evans

head chef at Mallory Court Country House Hotel and Spa, Warwickshire (www.mallory.co.uk) Catering for vegans at Mallory Court is really important to me, as the popularity of a vegan diet has increased massively in the last few years, we are getting more frequent requests for vegan options. With this in mind it is important for my chefs to be organised and prepared for the vegan guests. Whether it is for breakfast, afternoon tea or their evening meal their food experience deserves to be of the same standard as that of the other guests.

My two favourite ingredients to use for vegans are agave nectar to replace honey and nutritional yeast flakes, added in risottos to add a cheesy flavour.

With my wife being vegan, I enjoy the challenge of cooking vegan friendly dishes.

One of our favourites in our household is my carrot cake recipe, which is available at www.stiritupmagazine.co.uk/recipes.

Aubergine and courgette lasagne with lentil bolognese

suit your needs too. Simply sauté two chopped onions and three red peppers then add a teaspoon each of paprika, chilli powder and cumin.

Then add a tin each of sweetcorn, red kidney beans and lentils, season and cook on a medium heat for 20-25 minutes for a perfect winter warmer.

Alex Connell

principal tutor, www.vegsoc cookeryschool.org

tomatoes, breadcrumbs, mixed nuts and chestnuts and bind with flaxseed egg substitute. Serve with onion gravy and a potato and parsnip mash given a burst of flavour with Prep Premium basil-infused oil. For a fun starter to share, offer vegan cheese fondue topped with fresh fig and grilled rye bread, and for pudding serve a fabulously seasonal cranberry and “eggnog” trifle.

John Steele

Pulses offer a wide range of ways to be cooked and national account enjoyed. For light lunches controller, Puy lentils are great for bulking out Futura Foods vegetable bakes – try using courgettes, aubergines and peppers with a little crème Mozzarisella is a fantastic fraiche, passata and vegetarian mozzarella. vegan cheese alternative Lentils can also work beautifully alongside which tastes great and bulgur wheat or cous cous with roasted even has the same stringy effect as vegetables stirred through. Chickpea Mozzarella when melted on pizza. Chefs curries are always a firm favourite, who are under increasing pressure with the pulse absorbing the to cater for special dietary flavours of your chosen sauce requirements can use it to Push the or spice mix. Many recipes create vegan dishes with boat out! where mince is traditionally minimum fuss. Provided With customers looking used can work well with for the latest in dining other elements of the dish lentils, so try them for experiences, chefs can are vegan friendly, pasta dare to push the boat out burgers, ‘meat’balls or dishes ‘al forno’, pizzas, a little and explore even lasagne! salads and stuffed popular global flavours, vegetables won’t require whilst ticking the healthy box huge recipe changes – Mozzarisella can simply be used in place of the original cheese. Made from rice, the cheese is celebrity chef, uses suitable for vegans, vegetarians, coeliacs flavoured oils such and those with a dairy intolerance.

Ben Bartlett

Rachel Hugh and Neil Potts founders of The Vurger Co

We love incorporating pulses into recipes. One way we do this is actually in a recipe we cook at home all the time - it’s a vegan chilli recipe and can be adapted quite easily to

as Prep Premium to bring an extra dimension to a vegan Christmas party menu

Try the Ultimate Vegan Christmas Roast made with red lentils for iron, protein and fibre – three things vegan diets are often thought to lack. Mix the lentils with red onion, garlic, carrots, leek, butternut squash, fresh herbs, apricots, cranberries,

NOV/DEC 2017 37

E H T N U R O U Y T S T S C D U R D A O W R E P R O E T V N I O Y L BU OU’LL Y

Sign up now at UFSChefRewards.com Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at www.ufschefrewards.com. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost.

Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.

ON THE RANGE

The Leading Independent Foodservice Brand

On the Range

Crusty loaf

Bread is a staple ingredient of any catering operation and diners really appreciate the effort made by chefs who opt to bake their own.

For events catering this can be a big task but, with a great recipe and quality ingredients, it’s a good way to save some dough!

Ese Kousin, executive chef for Black Label Events - the catering arm of AFC Bournemouth at the Vitality Stadium – always makes fresh bread as part of his match day hospitality.

He explains: “I bake around 32 loaves on match days, usually three different varieties – white, wholemeal and a flavoured bread such as saffron or tomato and olive bread.

“Our diners can tell that it has been freshly made and they always comment on how good it is, so it’s definitely worth the effort.”

Here, Ese shares his recipe for the crusty white version, which he makes using a variety of Country Range ingredients. “The Country Range Bread Flour is a good strong flour and it has never let me down in terms of taste and texture,” he says. “I also add some Country Range Honey into the mix which helps the yeast along in the proving process and gives a little bit of sweetness in the background.”

Ese Kousin

Ingredients 3 litres tepid water 5kg Country Range Strong White Bread Flour 100g fresh yeast

“Our diners can tell that it has been freshly made and they always comment on how good it is, so it’s definitely worth the effort.”

250g Country Range Olive-Pomace Oil 150ml Country Range Pure Clear Honey

80g salt

Method 1. Weigh all the ingredients separately before you start.

2. To make the dough start by putting the salt and bread flour into a Hobart mixing bowl.

6. Put the dough in a large bowl and cover with a cloth and leave to prove until the dough doubles in size.

3. Dissolve the yeast in 500ml of the water.

7. Portion the dough into eight equal portions then put into your bread tin or roll into a ‘log’ shape.

4. Start to mix on a slow speed then add the yeast, honey and oil.

8. Place on to your baking tray and again prove the dough till double in size.

5. Add the water to the flour and mix together for about 8 minutes till you have a dough.

9. We use the Tom Chandley oven on 250°C for 35-40 minutes and 8 minutes on a steam setting.

NOV/DEC 2017 39

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

The future is flexitarian!

MCA have been analysing the rise of consumers eating vegetarian or vegan foods for some time, and began using the term ‘Flexitarianism’ back in 2015; this reflected an increase in consumers choosing not to eat meat, not because they were vegetarian, but because the meat-free options were more appealing.

Flexitarianism also coincided with more meat-free options becoming available, from soya milk to falafel etc becoming more mainstream.

• More vegetarian options appearing, but also becoming more appealing to all consumers • More concerns from younger consumers about healthier eating, and meat-free products are considered healthier • More concerns and greater media exposure to the sustainability argument of meat being environmentally un-friendly • The government message of ‘5-a-day’ starting to get through to consumers, and operators pushing more fruit and vegetable options in order to meet the government’s Responsibility Deal commitments

the term ‘veggie’ is applied to over 160 dishes from 2017 current spring/summer menus, whereas in 2016, the spring/summer menus only featured 128 dishes labelled in the same way – that’s a 25% increase!

MCA anticipates that this will continue, especially if the wider economic squeeze on consumers means that disposable income shrinks, as the vegetarian options on menus can be less-expensive whilst still delivering a great meal experience.

So the message from MCA is make sure that all menus feature a really appealing range of veggie or vegan options – and your customers will buy them!

We now see that Pret A Manger has opened up two ‘veggie’ stores in London and introduced ‘veggie’ branded fridges into all their stores, which is completely in character with Pret who see themselves as market leading and at the vanguard of healthier eating.

A quick search of MCA’s new Menu Tracker tool, which compiles data on over 150 branded menus, shows that

Falafel with beetroot cream

Our vegan range just got

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Did you know!

Veganuary saw 60,000 people pledge to go vegan for the entire month of January

78926 SPELT & QUINOA VEGAN MINI CROISSANT 30g 100 Units/Box 79015 BLUEBERRY VEGAN MINI CROISSANT 76909 BLUEBERRY VEGAN CROISSANT

36g 152 Units/Box

100g 48 Units/Box

76907 SPELT & QUINOA VEGAN CROISSANT 80g 56 Units/Box

For more information please contact your account manager or visit www.delifrance.co.uk

NOV/DEC 2017 41

MCA

Fast forward to 2017, and this trend has continued to increase, through a combination of several factors:

Our Commitment

To source from fisheries which are in a Fishery Improvement Project (FIP) with the objective to achieve MSC certification.

To source from fisheries which are in MSC assessment or certified.

How will we achieve our Global Tuna Sustainability goals?

Science led approach

Fishery Improvement Projects and conservation projects

Working with our partners

Our progress so far 100% compliant & traceable

Founders of the ISSF

Proactive Vessel Register

We meet all industry regulations and do not allow any illegal fishing practices or methods.

As a founding member of the International Seafood Sustainability Foundation (ISSF), we work closely with some of the world’s top scientists to help improve standards in tuna fishing.

When we purchase tuna from large scale purse seine vessels they must be registered on the Proactive Vessel Register (PVR).

To make the register, each ship’s captain must be trained in how to minimise bycatch, ensuring responsible tuna sourcing.

Fishery improvement

MSC

We only work with partners who are committed to catching fish in the most responsible way so that together we can help to preserve the future of the world’s oceans and improve fishing standards.

We not only invest in research that helps fisheries towards MSC certification, but we work with current MSC certified fisheries that are committed to sustainable fishing practices.

For more detailed information on our tuna sourcing and sustainability work visit

www.princesgroup.com/about-princes/our-responsibilities

Dolphin friendly All Princes tuna is dolphin friendly and as an approved and compliant member of the Earth Island Institute (EII), we only work with fisheries that reduce the risk of dolphins being unintenonally caught in the tuna fishing process (known as ‘bycatch’).

VISIT KERRYMAID.COM FOR EXCLUSIVE RECIPES

Bringing The Taste Of The Good Life to kitchens nationwide with our great tasting dairy portfolio.

BENEFITS OF USING KERRYMAID: HELPS CATERERS ACHIEVE ‘FOOD FOR LIFE SERVED HERE’ ACCREDITATION CONTAINS NO HYDROGENATED FATS & IS FREE FROM UNDESIRABLE ADDITIVES THE SOIL ASSOCIATION APPROVED RANGE IS GLUTEN FREE

Brought to you by

www.kerrymaid.com @KerrymaidDairy

LEADING LIGHTS

g n i d a e L Lights Mary berry

With a career spanning over 60 years and a library of cookbooks to her name, Mary Berry is a national TV programmes treasure. From her first job for have encouraged the love of baking the electricity board showing it’s a wonderful thing – customers how to use their sharing something that is electric ovens, she has carved such a treat is a joy. We all How have things changed for travel more and see out a hugely successful career, female chefs during that time? and taste different appearing on a variety of ingredients - this Female chefs are definitely on a par with prime time TV shows including keeps us inspired male chefs now and quite right too. By the way I am a cook not a chef!

The Great British Bake Off. We caught up with Mary to find What has inspired/prompted the UK’s out the secret to her success… renewed love of baking?

Contracting polio at the age 13 made you change the way you approached life.

Tell us more.

Not really, I just had to get on with it. I missed daily sports as a child but continued riding and show jumping so it wasn’t all bad.

My left side is weak but nothing that holds me back too much!

What has been the key to the success and longevity of your career?

Enjoying what I do, that is the main thing for me, it is not work, it all is a sheer pleasure and so varied. Obviously very hard work at times but because I love it I carry on.

I am so lucky to be with people I love to work with too and they inspire me.

44 NOV/DEC 2017

For me having written Baking Bible and Fast Cakes I feel my love of baking was always there – now TV programmes have encouraged the love of baking it’s a wonderful thing – sharing something that is such a treat is a joy.

You’ve published over 75 cookbooks.

How difficult is it to keep the content of each book fresh and new?

Not too hard, there are always new ingredients available to us, new ideas and because we all travel more and see and taste different ingredients - this keeps us inspired.

What has been your proudest moment?

Receiving my CBE in 2012 and being awarded with National Television Award for Best TV Judge in 2017.

Mary’s White Chocolate and Raspberry Cheesecake Serves 6-8

Ingredients For the topping: For the base: 200g white chocolate

150g digestive biscuits

250g full-fat mascarpone cheese

60g butter, plus extra for greasing

300ml pouring double cream

1tbsp Demerara sugar

1tsp vanilla extract 500g fresh raspberries 1tbsp icing sugar

Method 1. Butter the base of a 20cm round spring-form tin with deep sides and line with a disc of baking paper.

2. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin to crush into fine crumbs.

3. Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the tin and press with the back of the spoon until level. Chill in the fridge while you make the topping.

What do you enjoy most about appearing at live cooking shows, such as the BBC Good Food Show?

4. Break the chocolate into a bowl and sit it on top of

Oh I love meeting people and hearing their stories and when on stage seeing the audience full of smiles. It’s a wonderful feeling.

5. Meanwhile tip the mascarpone into a bowl,

What advice can you offer to aspiring pastry chefs?

Follow a good recipe, weigh carefully and practice, practice, practice.

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

What are your three kitchen secrets?

1. Plan your day in the kitchen.

2. Weigh carefully for baking.

3. Cook the food you love to eat.

What is your favourite ingredient and why?

Eggs as they are so versatile.

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

White chocolate and raspberry cheesecake, it’s not complicated to make and everyone who eats it gives a large smile and asks for another slice!

a pan of simmering water. Stir until melted then leave to cool down for 5-10 minutes until cool but still liquid. and mix with a spatula to loosen so it is soft.

6. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds.

7. Pour the melted chocolate into the bowl with the mascarpone mixture and stir it to combine, taking care not to over-mix.

8. Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few holes in the white chocolate mixture, pushing right down to the top of the biscuit base.

9. Pour or pipe enough of the coulis into the holes to fill them, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top.

Cover with cling film and chill in the fridge for a minimum of six hours or ideally overnight.

10. To serve, arrange the rest of the raspberries on top of the cheesecake and drizzle over the remaining coulis.

DID YOU KNOW?

All recipes featured within Stir it up are availble at www. stiritupmagazine.co.uk /recipes for you to use whenever you like!

NOV/DEC 2017 45

LEADING LIGHTS

ng at the Mary Berry will be appeari mingham BBC Good Food Show at Bir NEC on December 2. bcgoodFor more details visit ww w.b winter. foodshow.com/birmingham-

industry news

WINNING SCHOOL’S SPECIAL VISITOR >> A Devon primary school received a very special visitor after winning a Stir it up competition.

Buckland Brewer Primary School in Bideford welcomed Jeanette Orrey MBE (pictured), who came to see first-hand how the small rural school prepares its lunches.

to not only be more economical but to educate pupils about food provenance and support the local farming community.

A school spokesperson said: “We were thrilled to win the competition and the children really enjoyed having Jeanette with us for the day. Her insight was particularly helpful, and her praise of the way we do things here was really encouraging.”

Jeanette is Kerrymaid’s brand ambassador and previously worked with Jamie Oliver in his TV campaign to highlight the need for improved school meals.

As a federate school, Buckland Brewer Primary successfully functions financially by being federated with another small primary school in the area, meaning the catering staff cook for both schools – an option growing in popularity with smaller schools which helps procure better quality ingredients. The school also sources seasonal produce locally

Kerrymaid has launched its brand new Kerrymaid Collection in exclusive collaboration with Jeanette Orrey MBE. This latest education channel tool is packed full of tried and tested recipes from both Jeanette and other great school chefs.

Each recipe includes cost and calories per portion as well as a list of allergens present in each dish.

Hospitality Action appoints Mark Lewis as new chief exec >> Mark Lewis has been appointed the new chief executive of Hospitality Action.

He will replace Penny Moore who will be leaving the charity in December.

cludes Each recipe in rtion calories per po lergens and a list of al

The collection also includes hints and tips to inspire engagement with pupils, increase understanding of food provenance for students as well as how to work towards achieving the Soil Association ‘Food For Life Served Here’ accreditation. The Kerrymaid Collection is available to download at www.kerrymaid.com.

Lewis is stepping down from his current role as publisher with the Caterer magazine where he has worked for the past 14 years. Mark has vast knowledge of the hospitality industry and experience of the charity, previously holding the role of trustee for over 10 years.

He said: “I’ve been fortunate enough to witness first-hand the invaluable work HA does to help current and retired industry professionals and their families, in times of need.

It’s a charity I have been proud to support for the past 12 years.” www.hospitalityaction.org.uk

NOV/DEC 2017 47

FOOD & INDUSTRY NEWS

Food &

consistent

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Perfect for cooking, whipping and pouring

Slightly sweetened, ideal for all your dessert occasions

• Doesn’t split in cooking, even when mixed with acidic ingredients • Reduces just like dairy cream • Whips up to 3 times its volume, that’s 50% more than dairy cream • More stable than dairy cream when whipped • Contains added vitamin D • Long ambient shelf life • Easy to open, pour and reseal • Case size: 12 x 1 litre

• Whips from room temperature so no need to refrigerate • Whips up to 3 times its volume, that’s 50% more than dairy cream • Contains only half the fat of dairy cream when whipped • Whips perfectly every time – cannot be over whipped • Long ambient shelf life • Easy to open, pour and reseal • Case size: 12 x 1 litre

www.pritchitts.com PRI13147 - Stir It Up - MGD & MRS - HPH - Nov/Dec.indd 1

23/08/2016 13:08

ADVICE FROM THE EXPERTS

Curing to bring home the bacon

AHDB chef and master butcher Dick van Leeuwen helps independent caterers to venture into the cured meat market with a simple dry cure method.

>> Curing is an ancient method of preserving food, which has created a valuable market in the UK, generating more than £2.3billion of retail sales this year alone from sliced ham, gammon and bacon.

It is possible to cure a wide variety of meats and fish.

Most commonly, loin of pork is used for back bacon, belly pork is used for streaky bacon, and brisket or silverside creates pastrami or salt beef.

There are three primary methods: • Dry curing, simple but effective, where salt is rubbed onto the meat • Brine curing, using salt and water – the meat is soaked to allow the brine to penetrate. The process is more laborious because salt levels need to be controlled and it can be dangerous if mistakes are made

Timing and turning • Dry curing takes one day per centimetre of meat thickness, plus two days.

• Label the pack with packing date and the date the meat needs to come out.

• Rub the curing mixture in well and pay particular attention to pockets and cavities.

• Vacuum packing the treated meat will slightly hasten the curing process, but more importantly, it will protect other meats in storage.

• Store the meat at 2-4°C, turning every two days to ensure even curing, avoid pressure marks and check the condition of the seals.

A lower temperature will slow the curing process.

Finishing off Ensure all utensils and work surfaces are thoroughly washed to remove traces of curing salt.

• Injection curing, where brine is injected into the meat. This is most suitable for larger cuts

After the process is complete, lightly rinse the cured meat to remove excess surface salt and do not soak.

To tap into the market, there are simple but important dry curing steps to follow:

Air-dry the cured bacon in the fridge prior to slicing and packing, but take care to store it away from other meats.

Preparation Before starting the curing process, clear the work area and wear disposable gloves to reduce cross contamination when applying the mix.

Applying the mix Weigh the meat and apply the dry cure mix in the recommended ratio. If using a traditional dry cure mix, use 3% (30g per kilo of meat) or follow manufacturers’ instructions.

Dry curing takes one day per centimetre of meat thickness, plus two days.

Trouble shooting for dry curing Problem

Possible cause

1. Lack of flavour

Incomplete cure due to poor distribution of cure or insufficient cure used

2. Colour problems

a. External colour fades but the pork remains pink inside. This suggests cured pigment has been oxidised by strong light in storage common problem when neon lights are used

• If the rind has been removed, cure penetrates faster through muscle, so add 75% of cure to the muscle and 25% to the back fat

b. Green or grey patches may indicate an incomplete cure due to too short a curing time, or storage temperature being set too low

• If curing rind on, cure penetrates rind very slowly, so apply only 10% to the rind and 90% to the muscle

c. Green patches may indicate nitrate burn due to poor distribution of cure, bacterial spoilage due to failed vacuum seal, or the storage temperature being set too high 3. Sour odour or flavours

This can be caused by rancidity following oxidation of fat, the storage life may have been extended too long, or as a result of long exposure to strong light in storage

4. Musty/ cheesy odour

Bacterial growth due to insufficient curing salt used, or poor house keeping resulting in spoilage, or excessive storage temperature

NOV/DEC 2017 49

industry news

UK’S BEST RESTAURANT UNVEILED

Younger consumers turn over a new leaf

Offering a seafood tasting menu overlooking the rugged Cornish coastline.

>> Restaurant Nathan Outlaw has been named the best restaurant in the UK according to the Good Food Guide.

FOOD & INDUSTRY NEWS

Food &

>> When it comes to a young Brit’s ‘cup of tea’ it seems the builder’s variety just isn’t their bag.

The two-start Michelin-star restaurant located overlooking the Cornish coastline, toppled Cumbria’s L’Enclume, which held the top spot for four years.

New research from Mintel reveals that as many as 37% of Brits aged 25-34 drink five to six different types of tea at home or in the workplace compared to just 3% of those aged 55+.

The list of the top 50 restaurants is available at www.thegoodfoodguide.co.uk/awards.

Three in four of 52% green tea those aged 25-34 34% instant tea drink standard 51% drink fruit black tea tea or herbal/ 50% speciality spice tea

and 34 who drink tea or other hot drinks say that they’d be interested in knowing more about how to pair tea with savoury food, up from a UK average of 28%. Meanwhile, 12% of adults who drink tea or other hot drinks say that they’d be interested in trying teas tailored for drinking as an alternative to wine, rising to 15% of those aged between 35 and 44.

For more information visit store. mintel.com/tea-and-other-hotdrinks-uk-july-2017.

black tea

Young consumers are keen to see more of an experimental approach to tea, according to the research.

Two in five Brits aged between 16

Trends to look out for in the New Year…

Spotlight On: 2018 Trends Gluten free is expected to see the fastest growth of all trends over the next two to three years with its presence on UK menus predicted to increase by a huge 90%1.Although you are under increasing pressure to continue meeting consumer demands for specialist diets, whilst remaining compliant with Food Information Regulations, Premier Foods is always on hand to help.

43% of consumers consider healthy eating as the most important current trend3 which incorporates low calorie low salt and low sugar options so it is important for caterers to reflect this on their menus.

Free from sales predicted to grow to £673m by 2020

2

1 in 25

people may have a gluten intolerance

1 in 3,000

Only are diagnosed with this

Britons eat around of sugar a week

700g

6 tsp

The World Health Organisation recommends we aim to consume no more than 6tsp of sugar per day

Gluten free is predicted to increase by a huge on UK menus over the next two to three years

www.premierfoodservice.co.uk @PremierFoods_FS @PremierFoods_FS

90%

Public Health England has issued guidelines to reduce the amount of sugar in meals by 20%

1

MCA | Menu & Food Trends Report 2017

2

Kantar Worldpanel

3

MCA | Menu & Food Trends Report 2017 – healthier eating defined as ‘Healthier Eating (i.e. low calorie, low fat, low salt, low sugar)’

NOV/DEC 2017 51

FOOD FOR THOUGHT

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

1 Joyeux Noel

Leading cake patisserie French Made have blended chic style with unique flavours inspired by their Provence roots to redefine the trend for naked cakes, and this rustic robin creation is a prime example. frenchmade.co.uk/.

2 Terrific turkey leftovers Use up your turkey leftovers by making this delicious red cabbage, apple and turkey coleslaw with spiced cranberry and

onion dressing www.bottlegreendrinks. com/ideas/main-dish/red-cabbageapple-and-turkey-coleslaw-with-spicedcranberry-and/-onion-dressing.

cream of 3 The the burger world

1

Ice cream makers Jude’s have created this Black Coconut Ice Cream Burger – for a sweet take on the nation’s favourite handheld snack.

The burger features black coconut ice cream, a toasted, black brioche bun and finished with freshly sliced mango, a lime juice glaze and coconut curls.

4 Mediterranean turkey

Inject a bit of sunshine into your festive offering with this delicious roasted turkey with cherry tomatoes and basil recipe, taken from ‘Recipes from an Italian Butcher’ by The Silver Spoon Kitchen.

3

2

FreeFrom 5 Festive gets spiced up This Christmas Spiced Pannacotta by HB Ingredients development chef Sam Rain is sure to be a party pleaser.

5

It’s suitable for vegans and vegetarians and is dairy and gluten-free. www. hbingredients.co.uk/uploads/ Christmas_%20Spiced_Pannacotta_ by_Samantha_Rain.pdf

6

The spirit of Christmas

These chocolate meringues with Baileys custard cream will bring the spirit of Christmas present to your desserts menu this Yuletide.

premierfoodservice.co.uk/2017/08/ the-perfect-christmas-party-recipe-guide/

54 NOV/DEC 2017

4

6

Crackin ideas fo g r festive menus

May

Food for Thought is a celebration of the most beautiful culinary creations and, each issue, we feature the most innovative ideas - from chefs and caterers all around the UK - to inspire and delight. Here are our favourites from 2017…

June ♥ Lulu Guinnessinspired desserts

♥ Dive in

Chef Ben Orpwood has taken the helm at Issho, a new roof-top Japenanse restaurant and cocktail bar in Leeds, where diners can expect to see the likes of this roast diver scallop with pickled apple and jalapeño on the menu.

Lulu Guinness brought a splash of chic style to the Grand Café 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.

Afternoon tea with a twist

Jan/Feb

May

Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, offers an 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.

Floral fusion

♥ New age Nordic

♥ September

The flavours of Peru and Japan combine with this stunning dish from Robert Ortiz, head of culinary development for the Peruvian restaurants in the Lima Group, and Ross Shonan, chef proprietor of Soho’s favourite Japanese izakaya, Shackfuyu.

Their clever fusion of gastronomic styles sees Peruvian classics of ceviche and tiradito incorporating staple Japanese ingredients such as ponzu, yuzu, ginger and mirin to elevate each dish to a new level.

Helena Puolakka showcases the finest Nordic cuisine at Aster, creating beautiful dishes including open rye sandwiches topped with Atlantic prawn skagen or cured salmon and pickles.

♥ Modern Mexico Renowned chef Martha Ortiz’s much-anticipated Mexican restaurant Ella Canta promised to deliver the “beauty, vibrancy and spirit of modern Mexico to London”. The main course menu includes this wonderful Seafood and lobster pozole with cacahuazintle corn.

April

♥ NOV/DEC 2017 55

FOOD FOR THOUGHT

CLASS OF 2017

Our iconic brands are perfect for

Download the Christmas Party brochure at

www.premierfoods.co.uk