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JULY 2013


Cheesy ideas

EAU NO! Tapping into the water debate

for fromage fans


What a curry on!

Ethnic restaurants losing out

How to create the perfect afternoon tea

Make a good salad...

...great If these salads feature on your menu, go that little bit further – try our distinctive range of HELLMANN’S Vinaigrettes. Carefully developed using speciality ingredients to make a good salad great. 81426 81424 81421 81422 81427

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For starters... >> For all the complicated haute cuisine in the world, sometimes you just can’t beat a yummy serving of fish and chips. This quintessentially British dish just seems to hit the spot every time. Incredibly, no one knows precisely where or when fish and chips came together. Chips (pommes frites) had arrived in Britain from France in the 18th century, and, around the same time, fish warehouses sold fried fish and bread, with mention of them in Charles Dickens’ novel Oliver Twist published in 1830. Whoever it was, this dish has certainly stood the test of time!

Times are tough at the moment for pubs and restaurants as the economic downturn continues to bite. But, by making small changes, it is possible to improve your profits, as our Channel Focus feature on page 12 demonstrates.

One place I would like to dine on fish and chips is at The Ship in Plymouth (see page 5). This pretty harbour-side inn has just won the National Pub Food Challenge 2013 for the best Fish and Chips – using several Country Range ingredients to make the dish!

Speaking of research, we constantly strive to make sure that Stir it up is a great read – and we're keen to know if there are things we can improve. We'd be really grateful if you could spare the time to complete our 2013 Reader Survey. For more details see page 7.

The Ship is a brilliant example of a business which has taken time out to research its competitors and create its own Unique Selling Point, turning the pub’s fortunes round in the process.

You might decide that your USP is to serve the best afternoon tea around – and, if that’s the case, Laurent Boutonne, general manager of London’s Royal Park Hotel, has lots of tips to help you get started on page 34.

Happy Julyy!

Ingredients... Food

07 Features

12 CHANNEL FOCUS Pubs & restaurants – how to heat up your profits

05 CUSTOMER PROFILE – Chips away at the Ship Inn at Plymouth








with Nigel Smith






by TV presenter and artisan baker Paul Hollywood



Small schools get help School breakfast clubs

What a curry on! Allegra Strategies Food Trends – what's hot and what's getting hotter

19 HEALTH & WELFARE – Hospital food "as bad as ever"








Roast dinner week New CGC chairman Mintec – weather affects supply of dairy product

perfect afternoon tea

LEADING LIGHT Mr Reggae Levi Roots

– Cheesy Ideas

Our editorial partners...


Contact us... EDITOR Janine Nelson WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777

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. DESIGN & PRINT Eclipse Creative JULY 2013 03


Soap Cooks calendar... Box July

by Roger Rant

In season...





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Much as I like the idea I think for most kitchen/prep areas there are already enough distractions from the main task. Dancing chefs could be a step too far (STEP – geddit?)

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August In season...

>> This month’s Leading Light is Levi Roots. He likes music whilst preparing his food.


bramley apples

10-11 Sk Skillls for orr Che hefs Con o fe erence

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Head is for thinking, feet are for dancing!

curly lettuce



kos lettuce

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runner beans

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Ah well, to each his own. Let us know if music works for you.

September In season...




butternut squash

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04 JULY 2013



Left to right: Jade Plum, manager; Anthony Plum, manager; James Palmer, head chef; Nick Hemming, catering development manager.

Head chef James Palmer selects his catch of the day from the rich offering on their harbour-front doorstep

Chips Away! Pub nets fishy prize >> A once-struggling seaside pub has turned around its fortunes and won a top industry accolade.

pub fare with homemade pies and so on but with a focus on the best fish and chips. It’s not over the top or pretentious, we simply use the freshest and best quality ingredients.

from different companies until we came up with the best options for us. Country Range make fantastic products which are so easy to work with. They really did stand out from all the rest.”

The Ship in Plymouth, which is owned by St Austell Brewery, has won the National Pub Food Challenge 2013 for the best Fish & Chips.

“Our fish supplier is a stone’s throw away from us on the Barbican and we get fresh deliveries every day literally straight after it has been landed off the Devon coast.”

The Ship introduced its special fish and chip menu in April 2012 and has sold over 5,000 portions since then – accounting for at least 25% of its food sales.

Landlord Anthony Plum and his wife Jade took over the ailing pub in August 2011 and gave it a new lease of life by re-introducing a traditional pub menu. Anthony explains: “Competition is rife in the Barbican – there are 24 eateries within 500 yards of us – so we did a lot of extensive research and decided that our unique selling point should be fish and chips. “Our location – on the harbour – is obviously key and, when the sun is out, it makes for a truly magical occasion. Our niche is traditional

Country Range products play a big role in the dish’s success too. “Our mushy peas are made from Country Range marrowfat peas, we use Country Range chips and our chunky tartare sauce is made using Country Range capers and mayonnaise,” says Anthony. “We did a lot of extensive research and we tried a variety of products

Head chef James Palmer selects his catch of the day from the rich offering on theirr harbour harbour-front front doorstep and coats it in a tasty Tribute Alee batter before cooking it in beef dripping. It’s then served up with a hearty portion of chips, mushy peas and tartare sauce – all for under a tenner.

Continues Anthony: “We are utterly thrilled to have won the top prize, it makes us so proud.

“The judges spent a lot of time with Jade and I and head chef James to learn more about our fish and chips offering and the wider food business. “There’s obviously a lot of competition in this field but we think it was the combination of fresh local produce and skill in the kitchen that secured us the top spot. Hopefully even more people will give our now award-winning dish a go.”

The fish is coated with Tasty Tribute ale batter

JULY 2013 05

Petit Pain

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Thaw & Serve Small Baguette Part Baked Small Baguette 30 per box Ideal for providing fresh bread, baked straight from frozen without the bother of making your own bread. A white baguette approximately 11” in length and 135g in weight.

Small Baguette

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• Thaw and serve or refresh in the oven ( Thaw & Serve ) • Bake product from frozen for 8-10 minutes until golden brown. ( Part Baked )

le bon pain

The range also includes: • Dinner Roll Selection 10x6

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• Mixed Sandwich Roll Selection 10x6 • Stone Baked Ciabatta 5x6 (125g) • Bar Marked Panini (stone baked) 5x6 (125g) The

le bon pain range...


Roll over to something more versatile... >> If versatility and flavour are key on your list, the new > white floured bap from Country Range will fit the roll. w Duusted with flour and pre-sliced, this soft white bap is excellent for both hot and coold fillings. It’s free from artificial preservatives and hydrogenated fat. Great foor beef burgers, ham and salad sandwiches, bacon butties and much more. • MK5 White Floured Bap (Sliced) 6 x 8 (48 baps per box, 86g each)

Great for beef burgers, ham and salad sandwiches, bacon butties and much more...

2013 STIR IT UP READER SURVEY >> We give you the news – now we want your feedback! Your views and opinions are extremely important to us. The team behind Stir it up work hard to bring you a magazine full of the latest industry news, fascinating features and interviews plus bags of recipes, and we hope you enjoy reading it every month. However, we realise there is always room for improvement and we’re keen to find out how you think we’re doing. We would therefore really appreciate it if you could spare a few minutes to complete our 2013 reader survey. Last year, lots of you did just that and, as a result of your comments, we introduced a number of new columns and features, including The Bottle Bank and Mintec Market Report. This year’s survey can be completed online at 2013 or, if you prefer, your sales representative has paper versions for or you to fill in. All completed surveys will be entered into a prize draw to


WIN! a fabulous iPad3 worth £350! JULY 2013 07

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Head to the Med with COOKS&CO >> Fine food and ingredients specialist COOKS&CO has unveiled a new and improved line of its ever-popular Mediterranean range for foodservice.

..a luxurious yet ‘lower fat’ option... Exquisite but luxuriously light cakes >> Exquisite Handmade Cakes have unveiled a new range of reduced fat cakes, which are ideal for coffee and tea shops, pubs and catering outlets who wish to offer a luxurious yet ‘lower fat’ option to their customers, especially over the British summertime. Designed, crafted and baked by experts in the Exquisite Handmade Cakes bakery, the range includes a light and fluffy Victoria Sponge Cake, fresh and zesty Lemon Drizzle Cake and a dark and sumptuous Chocolate Cake.

Now in easy to dispense and store 1.1kg sapphire catering jars with screw top lids, the range includes Grilled Red Peppers in Sunflower Oil, Mixed Antipasto in Sunflower Oil and Long Stem Artichokes in Sunflower Oil. Alongside its new Mediterranean range, COOKS&CO has produced a host of easy-toprepare foodservice recipes using the products, including ideas for dips, salads, pasta dishes and sauces. COOKS&CO’s sampple menus include dishes such as pan-fried artichokes, artichoke annd mozzarella flat bread, Italian nachos and Tuscan bread salad, designedd too appeal to all tastes while offering the time-saving benefit to the caterer of sccope oppe fo f r advancced pre repa paara rati tiion o . Foor mo For more r inf re n or orma mattion ma onn vis isit it w ww ww.c .ccoo ooks ksan ks andc an dco. dc o. co.u co .ukk .u

...sample menus include dishes such as pan-fried artichokes, artichoke and mozzarella flat bread and Italian nachos...

Each cake has the same luxurious flavour and beautiful taste as Exquisite’s originals but both the icing and the sponge are reduced fat versions of those in Exquisite’s standard range of cakes and baked goods, with each cake containing 40% less fat. The range also contains 50% less saturated fat.

JULY 2013 09


The Craft Gu uild of Chefs Membersh hip >> As the leading chefs association in the UK, The Craft Guild d of Chefs represents the interests of chefs and prom motes understanding, apprrecia iation and the ia advancement of o the art of cookery and the science of food. The association is supported by an increasing ngg number of professional supply companies which offer members major benefits and savings. We are giving Stir it up readers the chance to receive a 20% discount on membership. Membership will therefore cost just £42.30 includingg VAT at 20% for yo y ur first year (nor o mal price £52.88). As the Craft Guild of Chefs is a professional body youur membership fee is tax deductible. Too recei e ve your discounted membership simply call 0800 195 2433 and quote reference SU/20.

Five ways t o use...

BALSAMIC GLAZE >> Every respectable chef these days is armed with a bottle of balsamic glaze to add the finishing touches to their dishes. But, in addition to its decorative role, balsamic glaze is also an incredibly versatile product that can be matched with a variety of ingredients, and can be used for anything from canapés to desserts. National Young Chef of the Year finalist Kevin Johnston is a big fan of Country Range balsamic glaze and has five very different suggestions to inspire you to get creative. He says: “I really like the consistency of the Country Range balsamic glaze because you don’t need to add anything to it and it has a great colour and sheen.”” Here are his five ways to use balsamic glaze:

1. An amuse bouche is a great way to get the tastebuds flowing at the start of a meal, so a nice slice of toasted olive bread topped with hot smoked salmon, tomato caviar, and drizzled with balsamic glaze will certainly get a meal off to a great start.

2. I have used balsamic glaze to make balsamic bubbles to go with a Mediterranean vegetable terrine, with pestowhipped goats cheese. This really adds a great deal of flavour to finish the dish. To make these bubbles, you mix 250g of the glaze with 2g of algin. Then in a separate bowl dissolve 2.5g of calcic into 500g water. Then using a nice small spoon (measuring spoons work best for the shape) take a spoon of the glaze mix and simply drop in the calcic water and allow a little time for the bubble to seal. You will find calcic and algin easily on the internet.

Your membership gives you the following benefits:

3. When in season, asparagus is great to use and works well simply with a

• Free access to the Guuild’s websit ite which inncl c udes information on jobs, sppecial offers, suppliers, early discounted booki k ng to Guild events, news, recipes and competitions

4. Another great way to use balsamic glaze is when making fresh

• The Guild’s quarterly Stockpot maga g zine which is packed with innfo f rmation, news and id i eas • Advance notification of forthc h om oming events, mastercl classes, competitions, regionall activities etc • Free meembership to the Guild’s Culinary Academy to hone y ur competition skills yo • Free use of the Guild’s extensive reference lilbrary • Free personnal a copiess of: Eat Out, Restaurant, Foodservice Footprint, plus the new Caterer & Hotelkeeper Chefs Newsletter.

10 JULY 2013

poached duck egg and drizzled with balsamic glaze.

pasta, jjust add a hint into the mix alongg with chhopped herbs. It makes for a unique colour and taaste which can be used in many pasta dishes.

5. Balsamic glaze can also be used in desserts. One of

Kevin Johnston is currently a junior sous chef at the Banchory Lodge Hotel in Aberdeenshire. “I began my career as a chef in a small café/ bistro on the beach front of Aberdeen, like many chefs as a kitchen porter, but afterr a short while the head chef had no staff to open with, so I was given a set of whites and that was that. I still love to be "I began my career as at work cooking a chef in a small café and I feel most comfortable bistro on the beach when I’m in my front of Aberdeen..." whites creating and serving new dishes, along with facing the daily challenges the kitchen has to offer. ff I have competed in three junior competitions now and won tw wo of them, both in the Grampian competition. The national competition lasst year was just amazing to be invitted to London to do a live cook off and very enjoyable. I’m now lookking forward to my first senior competition coming up soonn. When I get asked what my goals are, I’d say I want my oown restaurant and win more aw wards, but I’m happy for now to just keep learning as much as I can, sso that when the day comes I can open my own place. I’ll have plentty of experience on my side.”

my favourites is macerated sttrawberries with cracked peepper and balsamic glaze with a nice refreshing soorbet. I recomm recommend baasil sorbet if youu caan source it orr, even better, make it! addition to its decorative role, balsamic glaze is also an incredibly versatile product...

Offering your customers the ultimate in choice and quality

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>> > > Running a pub b or restau au ura r nt has never been trickier. Rising food od and energy costs, the sm moking ban and the ongoing rece rece cession have all contributed to the downfall of thousands of b sine bu n ss s es. The latest statistics reve v al that there has been a 31 per cent increase in the number o restaurant closures, wh of w ile a st s agge g ring 20 pu pubs b a wee eekk are go going out of business. But there are lots of simple ways you ca an maximi mise mi s your profits se and draw in thee pu unt n ers…

Pay and display... your provenance Local sourcing and pro r vena n nce is one of the top three ee e con nce cerns for co ons nsum u ers when eat atin in ng out of home – an nd has been on n th he top of their ag a genda d for the past three years.

In addition to this, 20% of consumers want to hear more from chefs about what their local pub is doing to prioritise provenance. With this in mind, make sure you’re giving W your customers assurance that your menu includes as much information as possible: • You wouldn’t think twice about labelling the origin of your wines, so do the same for your meat and give as much information as you can: Aberdeen A ngus beef or 100% pork sausages ‘sourceed from Millet Farm’, for example. orrest Alliance and Red • Know your Rainfor Tractor loogos from your Marine Stewardshipp Council assurance labels and use them onn you o r me menu. nu (H nu (Ho However, regularly check them th hem e ass cciirc rcum uum mst s ances can change). • Makee suure your serving staff are up-tosppee eeed. A quick briefing before service will allow them to talk to customers with confidence and answer any questions on sourcing or ingredients. food • Be prepared for customers with fo allergies and be aware of allergens in your dishes. You could highlight them on your menu.

The latest statistics reveal that there has been a 31 per cent increase in the number of restaurant closures, while a staggering 20 pubs a week are going out of business. 12 JULY 2013


A cut above the rest

The Cream of the Crop

Carveries can be a popular choice and an easy option, particularly if you’re catering for a large number of people.

Country Range custom C mer e Steve ve McCubbin, of the Red Bar arn ar n Pu Pub and Pub an nd Restaurant in Woo olacom mb be e, De evon, (pictured left) l says his biggest challenge is wasta age.

1. Carveries can reduce plate waste because customers choose what they want to eat. Just make sure the chhefs or servers stick to a maximum por ortion size and weigght of meat pe p r customerr. 2.Placce more expensive joint nts att the he end n of the servery, customers will gener e al ally ly choose the roasts that aree prreeseentedd fifirr st s t.

“TThe h weather naturally will have an impact on thee numb nu mber e of peoplee we get g througgh the door and what they’ll want wa nt to ea nt eatt – it does mean m the dishes yyooou’ u’ree pre reparing ngg will vary v ry heavily day to dayy and thhat can mean waaste.” an

3. Carefully prepared and cookedd chheape perr cuts work just as well as premium cu cutts. ts Pork belly is a popular contempo p rary choice, and top-side can be used in place of other er more expensive prime joints such as top-rib or fore-rib.

W th Wi t Milla ilillac ac Goolldd, Stevee has found a way to at least miin m ini nimiise nimi se his dairy wastage. stage. Pritchitts premium cream m alternativee lends itself to a host of Steve’ss best-ssel e ling sweet and savoury dishes from fish pies and savoury crumbles to steaks, classic Carbbonara, quiches and sticky toffee pudding.

4. Clearly state branded accompaniments and condiments, such as Colman’s mustard, mint and apple sauce, to ensure your customers know that you prioritise quality.

“I’ve been using Millac Gold for 10 years after it was as recommended to me by another chef, in all that time it has never let me down and the customers can’t tell the difference in the flavour. The biggest benefit for me is the fact it’s ambient and doesn’t go off as fast as fresh cream when opened.” says Steve. “We use a lot of cream so the wa waste on that can be significant if we used fresh – that’s where Millac Gold comes in, I just use it when I need it.”

Grab a ‘pizza’ the action According to Mintel, pizza was eaten by over 70% of adults in 2011, with 42% of consumers se s eing pizza as a treat, as welll as a comfortt food as recessionary pressures continue to bear down.

Considered a value for money option by 55% of consumers, selling pizza can be extremely lucrative for pubs, which are also providing a form off ‘escappissm’, with no need for skilled staff or specialist equipment. But chhoosing a qua u lity pizza is essential, says Cheryll Snowden, executive head of foodservice forr Dr Oetker, the company behind Chicago Town Pizza. “Research shows us thatt, despi p te pizza’s treat appeal, one fifth of pizza users a e disapp ar p ointed with flavour, demonnstrating the importance of offering pizzas that have gennuinne appeal, quality ingredients and p in po ints ttss of diff ffer e en ence.””

Pizzas offer pubs a consistent, convenient and profitable low-skill solution without the need for special ovens. St red Stor ed in the freezer, they can be cooked to orde dee andd freshly sliced up in six to 12 minutes, der wiith th just the basic kitchen skills requi uired. “Sharing boards featuring sections with different toppings take the concept of half and half further, appealing to the 17% 7% of pizza lovers that want to see this offered eating out,” continues Cheryll. “They are aallso so great for customers who don’t want nt too si sit do d wn to a fully-blown meal, bu b t want ntt soom meetthingg more suubs b tantial thann a bagg of crrissps ps, nu nuts t orr ts porkk scr c atchhin ings g .” gs

Perc up your profits Recent resea earch claims that Britain’s national pub chains have become the e country’s number one coffee seller, with h over 3.6 million cups sold each we eek e .

But where does this leave the thousands off independents and smaller-scale publiica c ns? Is there an opportunityy for them to also perc up theiir profits from hot beverage sales? Lynn Little, Nescafé ingredients lead at Nes estléé Professional, comments: “The reality tyy is th that at coffeee poses a huge opportunity for publicans ns loo ooki kkiingg to drive profits and fill the gap left by by the downturn in wet sales. In the past 12 monthhs al alone, sal ales of black and white coffee ouutt of-home haave risen by 2.5% whilile speciality coffee sales have v shhown ve wn even more significant growth with a 7% increas ase. “Coffee pod machines are also becoming a feature of Michelin-starredd kitcheens ass Nespresso machines can now be fooun u d in the kitchens of around 30% of the world' d s 2,400 d' 0 Michelin-starred ed restauran ants an ts.” Compact coffee machines, like Nescaffe® e Alegria, offer a cost-effective soluuti t on for smaller pub operators selling 20 or less cups a day. Nescafe® Alegria is low maintenance, straightforward to use and has a small footprint. There is only a minimal initial outlay cost too, making thee machine a relatively low risk investment and good way to test thee ma m rket. In fact, Nescafe® Alegria offers operators the potential to drive £5,475 po 5 a year in revenuee by serving just 10 cupss a day at a cost of just £99 in initial outlay.

Considered a value for money option by 55% of consumers, selling pizza can be extremely lucrative for pubs...

Be on trend and on time Ca ann ny bu busine busi sine si essss own wners alwa wa way ays ys keep an n eye ye on th he la latte testt tre test end n s – as well as ways to save tim im me an nd mo mone n y, sayys Gillian Willliiaams m onn, cateegor goory ry mar a ke ketitit ng man anager err at Ma M cpphi he of Gle lenbervie, which c makess a ran ch ange ge of savour ury ur sauces, desserts and fru ruit cou oulis. “Ke ou Keep ep your menu small and in i teresting and do eac ach elemennt as well a you can as an. Due to time pressures and, in some k tche ki heenss, a llaack ack off skillls ls, choosing trusttworthy, time-s -ssav a ing pr producctss whiich provide consistent result ltts is the mostt important thing you can do.”

American cuuiisine is currently big news, adds Gillian. n. “TThe h Am meerriicann tr treend continues to be everryw ywhere he at the thh moment. On our ur ffact-findin inng joourneys, we have seeen lots of trans n lations of thiss trend, including an increase in sales of hot dog o s, p pcor po orn with sweett/s /savoury combinations, salted caramel and nd salted chocolate.”

Mexican, purely British and South East Asian cuisine will be the main trends for the next three to five years, says Gilillilian sa an,, but ad an a ds: “Healthier eating tops the rankks fo for the second year running, however from othe ot h r rese sear se arch we know that when people eat out, t ey th ey still want to be ‘treated’ and may choose diiff fferen ffer erren ent options to what they’d eat at home.”

Keep it clean With th growing competition from su upermarkets and other high street outlets, the appearance of your premises is crucial, says Steph Goldie, trade marketingg executive for Diversey UK Services Limited. “The appearance of any restaurant, pub or hosspitality tyy premises and the perceived cleanliness and nd hyg yggienee ygie can have a real impact on customer behaviour, with most now taking cleanliness into accounnt when making a decision on where to go using pa past st st experiences, online rating sites or social meddia ia and nd personal recommendations from friend n s and faami m lyy.”.

By introducing a simple but effect cttiv ive cl cleeaniingg regime, restaurateurs and pu pubb laandloord r s ca c n control their costs, improvee the heir ir app ir pppea earaancee and promote better hyg yggiene nee thaat wi w ll be evvid ident to all of their custom mers.

JULY 2013 13


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Small schools get a helping hand from food guru >> Children’s food expert Annabel Karmel is developing a new food programme to enable small schools in rural areas to deliver tasty, nutritious food without losing money. The government’s school food advisors Henry Dim mbleby and John Vincennt, t, co-founders of Leon Restaurants, have assked Ms Karmel to heaad the Small Schools Pilot in conjunction withh LACA. Their aim is to develop a scalable model: • that delivers great tasting and healthy hot lunchhes that children love • at a cos ost of under £2 per lunch • to scho chools with a take-up of under 100 pupils annd breaks even • that coul uld be applicable nationally

The small schools pilot will show how we can provide good quality, nutritious and tasty food in a cost-effective way...

Henry Dimbl bleby, said: ”Schools with a take-up off under 100 people strugg g le to br break even. In many cases they makee significant losses. If thi his hi is is not reesolved there is a risk that many schhools will stop pprrovvid i ing hot meals altogether. The small schools ls pilot will show how we can prrovide good quality, nutritious and ttasty food in ho a co cosst-effectiv st ve way, even in an area with small sschools that ssttrugg ruugggle to reaach that 100 figure.” TThhe model wiill be developed during the summer tterm 2013 and be piloted ac across a region in the autumn term 20 013.

Charity calls for year-round breakfast clubs in schools >> A charity which helps schools in deprived areas to run much-needed breakfast clubs is calling for the clubs to be extended to the school holidays. The Magic Breakfast charity wants the government to address the fact that many children living in poverty do not get proper meals out of term time. The demand comes in the light of a new UK-wide survey by the Association of Teachers and Lecturers (ATL) which revealed: • Almost half (45%) of education staff believe that without a breakfast club, pupils who attend them wouldn't have any food before lessons • Almost a quarter (23%) believe that parents are having to rely on breakfast clubs to feed their children due to lack of money at home, caused by unemployment • 77% agreed that making sure pupils eat the most important meal of the day means that pupils' concentration is better while 71% say it also improves their ability to learn. Dr Mary Bousted, general secretary of ATL, said: "Getting a good nutritious start to the day has a huge impact on children's ability to learn and concentrate at school. Many schools do everything they can to ensure children eat well during school term-time. "But there are many children living in poverty, who we fear won't be getting a decent meal a day in the holidays and this is something the government urgently needs to address. "Although families in need have access to food banks, these can only be used a limited number of times when in dire need. The government needs to stop shouting about 'skivers' and think about the children who are affected by the poverty of their parents whether they are in or out of work." Magic Breakfast’s founder, Carmel McConnell, said: “There is now so much compelling data as to why school breakfast clubs are needed, which is why we are asking for help to scale up our successful model. The new ATL research demonstrates the value of providing a nutritious breakfast at school at the start of every day to those children in greatest need.”

In 2009, Magic Breakfast piloted a successful holiday breakfast, cookery and exercise scheme at 20 of its partner schools. This year, the charity plans to offer the same support, known as Magic Breakfast 365, to one of its partner schools in London during the summer holidays. Carmel McConnell,

Carmel McConnell added: “Our research founder of Magic shows that children gain many Breakfast educational and health benefits from our term time breakfast provision, but we are really concerned about children’ss s. access to nutrition in the school holidays. So with our partner schools, we propose nd a national plan for breakfast, cookery and exercise clubs throughout the year and we have a template to make this work. “With an ongoing recession Magic Breakfast 365 can greatly help vulnerable communities with practical food aid and skills. Our waiting list of schools needing urgent food aid has never been higher, so we know that there are hungry and malnourished kidss year ” out there who need support 365 days a year.”

Dr Mary Bousted of ATL

Earlier this year Country Range Group members gave breakfast club grants to 33 schools as part of Kellogg’s Give a Child a Breakfast campaign.

JULY 2013



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We’ve got a new white Galaxy Tab 2 seven-inch tablet up for grabs in our latest competition. TTo enter, simply send an email, titled ‘Samsung Galaxy’, along with your name, ccontact details and the name of your Country Range Group wholesaler, to c

Grill it with Levi Roots >> We’ve “grilled” chef and Reggae e Reggae sauce maker Levi Roots on our Leading Lights feature – and now you can get grilling with a copy of his latest book.

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Hospital food “as bad as ever”

Fresh calls for improved nutrition and hydration

>> The government’s £54million campaign to improve hospital food is “botched” and “failing” says the British Dietetic Association (BDA) – which has made a fresh call to improve nutrition and hydration for patients. Helenn Da Davi vids dson on, ho hono nora no rary ry chairma man off the h BDA DAA , sa says ys thhee ass ssociation s pppor su orts ts a dam mni ning report wh whic ich criticcises es a volunta taaryy imp mpro rove veme ment nt sche heme me cla laim imin ing only “a haand ndfu ful” of hosp ssppiitttal alss ar al are me meeeting patients’ needs while the rest are “ass bad a ass ev ever er””. er ‘TTwe w nty ntty Year Yeear ars of Hos ospi p tal Food Faiilu lure re’,, ass sses essed the government’s aattteemp mptss to im mpr prov rov o e ho hosppit ital a food, via initiatives, over the last decade. Thee re repo port po rt found ouund nd that hat Goveern rnmeent introduced 21 voluntary initiatives to impprov im ove hoospital al food, cos osti t ng mililliion ons of pounds of taxpaye yers rs’ mo mone ney. y. Alleegeedly, dlly Gov over e nnm ment did no not act wh when e at least 14 warninngs cam me from fr om govver ernm nm men e t addvi v sers, MP MPs and co commercial cat ater e erss – all claai aimi m ng ng thee voolu lunt unt ntar arry init ittia iatives to imp mpro pro rove ve hospi osspi p tal food were failing. S ayss Hel Sa Says elen: “G Goo o d food food andd app fo p roprria iate tee nut utri rition must, at all tim mes, s bbee an absolu ab lu lutte te pri rior orit ityy. We shouuld nevver it er underestimate the impaac ac t thhis hass onn pa patiennt trea treatm tm ment, en wel ellb lbei eiing and improvement. Indeed, food and nut fo u ritionn can be just as im mportant as medication for some, aannd pa pati t ennts ts shoul uld lo look ok forward too me meal al tim al imes es.. As it st es stan ands an ds,, thee scooppe fo sco f r thiss to im impr prov rov ovee in hos ospi p ta tals ls is ma mass mass ssiiv ive.” ive e.”

Helen Davidson, honorary chairman of the BDA

The report concludes that mandatory staanda dardds, rather than da v lu vo l nt ntary initiatives, will reap the results ts reqquirred. Th BDAA no The now w be b lieves there should be a new focus on nutrition and hydrr at atio ioon as a an im mpo p rt rtant pa part rt of patien entt safeety t . Adds Helenn: “G Good oood fo f od and apppro r priate te nuttri riti tion onn mus ust, at al alll ti time m s, be an absolute pri rior ri orrity for all pati tien ents ts, in adddit i ioon to ens nsur u in ur ingg they ey aree pr ar prop o er op erly lyy hyd ydra dra rate teed. “TThe h awa ware rene ness s thatt Nu Nutrition andd Hydrat Hy attio ionn We Weekk eachh ye y ar brings is abs b olut luteel ely crit ely crrit itic ical ic a to keeep e thiss isssue hiigghh up on o the h hea ealthh agenda.” Adding her voice off suppor su r t, t Car arooline Leecko, pattieent safet etyy lead att the NHS Commissioning Board, say ays: s: “T “The he pro r vi visi ision on off go g od nut utrition on and hydration to people in our care is funda damentall to impr improvingg he im h althh, well-being and reducing avoidable harm as a result of ma maln lnut utri ut r ti ri tionn andd de an d hy hydr d ation. Dieticians are key in ensuring that an individual’s ’ nuttrit nu trit itiiona iona nall ne need edss ar ed aree me mett th t ro roug ugghout the care pathway from clinical to oral nutrittion. ioon.””

What is your hospital doing to improve nutrition? Did you make voluntary changes and if so what were the results? Contact us at

The British Dietetic Association is the professional association and trade union for dieticians.

“ and nutrition can be just as important as medication for some, and patients should look forward to meal times.” JULY 2013



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Food Trends – what's hot, and what's going to be hotter... >> In 2012 we saw the start of the trend for proper, quality hotdogs, which emanated from a single street food seller in London, Big Apple Hotdogs. This was followed by the opening of the restaurant Bubbledogs, which has a simple menu combination of champagne and hotdogs! Within months we witnessed many pub chains and restaurants updating their spring menus with hotdogs, and they can now be considered almost mainstream.

Street food is often at the start of food trends, with vendors gaining significant social media followers because of the new approaches and authenticity of their food; social media awareness then grows into the mainstream and a food trend is born – so keep a look out for interesting Street Food vendors such as Kimchi Cult (selling Korean inspired food, featuring Kimchi pickled cabbage), Tongue & Cheek (selling interesting cuts of meat such as Beef Heart Burgers, Ox Tongue and Pig Cheeks), Rainbo (selling Japanese Gyoza dumplings), and Dosa Deli (Asian inspired dosa wraps). Other interesting food trends that we saw last year that could now be considered mainstream include: • BBQ & pulled pork, such as at Pitt Cue Co • Vietnamese banh mi baguettes, such as a Banh Mi 11 • Premium Chicken, with buttermilk being used to fry chicken and take a simple dish upmarket, such as at Spit & Roast street food • Premium Burgers, which continue to grow with the opening of ShakeShack and Five Guys – premium burger chains from the US Other food trends which will become hotter this year, include: • Middle Eastern Cuisine, with awareness led by Yotam Ottolenghi and flavours such as Dukkah (an Egyptian spiced nut seasoning), plus dishes such as Koshari (a street food dish of rice, tomatoes, chickpeas, Dukkah, and fried onions) • South American Cuisine, especially given the sporting events happening there over the next few years, and featuring dishes and flavours such as Malagueta (a variety of Pepper) and Ceviche (a dish of marinated sliced fish similar to sashimi) • Asian, including Katsu curry, which is a Japanese version of fried chicken; we are now seeing chips served with Katsu sauce, which is a great way to add a premium to a simple dish. Another Asian trend is Ramen noodles, with small independents like BoneDaddies challenging the mainstream

What a curry on! Ethnic restaurants lose out to supermarkets >> Curry lovers have turned their back on Indian restaurants and are now getting their ‘spice fix’ from supermarket meals, a new report has revealed. The latest figures from The NPD Group, a global information company, indicate that the UK’s ethnic takeaways and restaurants have suffered a decline of 123 million fewer visits over the past three years. During the same time period, sales of spicy foods in supermarkets have soared suggesting that consumers are craving ethnic flavours more and more, but are no longer flocking to their local curry house for a fix. Almost all of this loss is due to the decline in evening dining visits to ethnic restaurants rather than takeaways, which accounts for 121.7 million of the lost 123 million visits in the three-year period. Guy Fielding, director of business development for The NPD Group, said: “Ethnic food may not be perceived as the everyday good value it once was. To compete with the supermarkets, ethnic operators need to change the price/value equation by introduc ucin i g deal als andd prom motio ions tha hatt re reso sona n te with cons nsum umers.

Guy Fielding, director of business development for The NPD Group

“The recession has made consumers more discriminating in the choices they make. Ethnic operators will need to get more sophisticated about the deal and promotion element of the business if they are to turn this decline around.” The main reasons people gave for dining in ethnic restaurants in 2009 were: socialising with friends, dining as a couple, fitting in with shopping or running errands and spending time with the family. Without exception, significantly fewer people chose these as their primary motivation for seeking out an ethnic dining experience in 2012: • Socialise with friends – 6.8 million fewer consumers in 2012 • Dining as a couple – 5.6 million fewer consumers in 2012 • Fitted in with shopping/errands – 4.1 million fewer consumers in 2012 • Spend time with family – 2.2 million fewer consumers in 2012 Guy Fielding added: “These findings are a real wake k -up call for ethnic restaurant operators to tak ake a hard look at their offering. This not o ly on l includes the décor, atmosphere, layout a d cleanliness of their establishments, but an theiir service levels and promotions too. th “It’s time to move from m dark and dat a ed décor to t light and lively to ensur ue restaurants remain a place w ere people want to wh spend time socia ialising with their frien e ds and family.”

...consumers are craving ethnic flavours more and more, but are no longer flocking to their local curry house for a fix.

As other food trends appear, we will be highlighting them!

JULY 2013




Baumann’s blog Eau no! Tapping into the water debate would never go into a restaurant and ask for a glass of tap water with my meal. I’d find it too embarrassing – but I know a lot of people who do. I know, as restaurateurs, we’re obliged to supply tap water to customers who ask for it, but I personally find it a bit cheeky. It most often tends to be the people who’ve come to the brasserie to take advantage of an offer we’re running (usually a loss leader to introduce new customers to the premises and show them what we’ve got to offer). We’re obviously hoping they’ll choose to have a glass or two of wine with their meal but I have to admit I feel quite annoyed with those who plump simply for tap water.

"I’m a bottled still water man myself and always order a bottle when I’m dining out..."

After all, I have to pay for someone to serve it and wash the jug and glasses afterwards. If hundreds of people did that on a weekly basis, it would be awful! It’s like saying “Can I bring my own meat and get someone to cook it for me?” I’m a bottled still water man myself and always order a bottle when I’m dining out (along with some wine or beer of course!). Happy cooking

There should be a movement to avoid mass-market renditions of Chardonnay and Pinot Grigio, as this can give the impression of laziness on the part of the buyer. There is no reason to expect a simple restaurant geared towards pizza or burgers to have 100 bottles on the list, but to have 20-30 may be about right.


in tow, which demand a wine list with a large variation of countries and styles to match. Salmon can be paired with both Semillon from Australia and Pinot Noir from New Zealand, so having both on hand caters for both white and red wine quaffers alike. Lastly, listing wines by style and giving food-matching pointers on the menu makes for a happy diner and a recipe for success.

What's in a list?

A decent wine list should offer one or two wines that really >> Like people, wine work well with each food item offered on the menu. An lists come in various excellent wine list should offer shapes and sizes, none even more than that, including white, red and rose choices of which are perfect. to go with every dish. Since Worse case they can be painfully thin, ridiculously large or incredibly subjectivity is a large part of wine and food matching, these over-priced and which can be should include varying flavour imbalanced towards certain profiles, encompassing flavour, grapes or regions. As menus structure, weight and texture. steadily increase in quality over time, so the wine list should come Any menu worth its salt will to reflect this positive evolution. have a diverse array of flavours

22 JULY 2013

>> Top tips from the Eden Project to help take you and your business forward into a sustainable, lowcarbon future.

Unlocking People Potential If you’re looking for innovation and new ideas of how to improve your business then its engaging and empowering people that will really make change happen.

Top Tips 1. Participation – If people are provided with an opportunity to be asked for their input, ideas, opinions, then they feel more ownership of the process and the final product.

2. Shared values and purpose – Aligning the principles of your business with the principles of your staff can have a positive impact on morale, productivity and motivation.

3. Healthy workspaces – Creating a positive workplace environment cuts absenteeism, creates happier and more productive staff and helps encourage creativity and imagination.

4. Opportunities –Providing staff with enough opportunities to expand their knowledge and thinking about sustainability encourages people to implement new ideas in their departments. 5. Understanding –Make sure all employees understand the nature of the core business and how their role can support the businesses achieve its wider aims and objectives.

"A decent wine list should offer one or two wines that really work well with each food item offered on the menu."

To find out more about Eden’s work with businesses visit

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>> Country Range development chef Nigel Smith is getting 'curried' away this month.

ON THE Range

He e’s whipped up not one but three deliciouslly differen nt barbecue chicken recip pes using Counttry Range curry pow wders – and the re esu ults are hott stuff! “We’re in the height off the barbecue season now and these three easy-to-make marinades will defifinitely add the wow factor to your menu,” says Nigel, who has recently retturned from a work trip to Singapore. “We’re a nation o of curry lovers so this is a greatt way to bring those flavours to the barbecue and create a really tasty dish. “A lot of curryy powders need cooking out for a long time but thesse are nice, refined powder so you don’t need to – and they don’t blow your head off!” Nigel recommends serving the chicken with a simple salad or a tast s y ap a ricot andd roasted pepper couscous. The barbecue ued chicken also works well served in wr wraps for a delicious lunch option. As well as chicken, the maari rina n des can be use s d with lamb, pork loin and meatyy fish, such ass cod, hake and salmon.

Three ways with Curried BBQ Chicken >> Cooking Time: overnight/12 hour marinade, 15-20 mins barbecue >> Serves 3

Ingredients For first variation: 125g chicken breast 25g Country Range mild korma curry powder 3 large tablespoons natural yoghurt 25g freshly grated ginger Country Range salt and pepper 1 clove garlic, finely chopped 3 star anise Splash of Country Range olive oil

...these three easy-tomake marinades will definitely add the wow factor to your menu...

For second variation: 125g chicken breast 25g Country Range curry powder 2 tbsp natural yoghurt 2 tbsp plum sauce 2 tbsp hoi-sin sauce Pinch of Country Range chilli powder Squeeze of lime juice Splash of Country Range olive oil Country Range salt and pepper

For third variation: 125g chicken breast 25g Country Range medium madras curry powder 2 tbsp mango chutney 4 tbsp natural yoghurt 1 dsp chopped stem ginger and syrup Splash of Country Range olive oil Country Range salt and pepper

Method – for all three ways 1. Place all ingredients into a bowl and marinade for a minimum of 12 hours, overnight preferably. 2. Place onto a hot barbecue, cook for 15-20 minutes, turning all the time until the juices run clear. 3. Serve with a yoghurt and mint dip with fresh lime juice. NB: Can be placed onto a baking tray and placed in a hot oven (if raining!!) You can also access this Country Range recipe by using your smart phone QR code reader. Or enter the web address in your internet browser window.

JULY 2013



Cheesy Ideas >> Cheese is an ancient food, whose origin predates recorded history, a staple foodstuff that many of us are guilty of taking for granted. B t there arre hu Bu h nd ndreeds d of won of o derful ul che h eses from fr fro om all over th the worl rld d to o be enjoyed – an a d th housa ou usand nds of way ayss ay to ser ervee the h m. He ere, four cheesseloviing che efs sharre theirr fa favo avo vourit ourit ite te re rreci ciipe pess. p s s...

Celebrity chef Brian Turner


I created this recipe for artisan cheese makers, Shepherds Purse who are based in North Yorkshire using their best-selling cow's milk cheese, Yorkshire Blue, which has won multi awards onn a local, regional, national and international lev evel el..

2. Br B us ushh 4 x 4 in inch chh tar a t tiins with melted but utte ter.r.

1. Cut the filo pas astr try innto 4 squ quaress. 3. Li Line ne the tar art tiins wit i h six squarees of filo pa p st stry ry,, brushing br each ch onee wit ithh meltted butter and pllacce them em in at different angles – leav an eaving the exc x ess overr la lappingg the ta tart tin. 4. When en all sixx are in, n, cut the smo moke ked ed tr troout fillets in three and pllacee in the an he bottom.. 5. Puut inn three ee tips of asp spar arr ag agus and then addd 4oz of chop ch opppe pedd York rksshire Bl Blue ue che h ese. 6. Dr Dribbble with th 2tbsp spp of yo y gh g urt.

Croustades of Smoked Trout, Asparagus & Yorkshire Blue Cheees esee

7. Fo Fold ld bac ackk ovver er the hee filling, leeav avin ingg thhe le leaves of filo in a haph ha p azardd way andd th ph t en sprinklle wi with th melltedd buut terr. 8. Ba Bake k inn the ov ovenn 190 9 °C for o apppro roxi xiima mate tely te ly 155 20 min inut utes es. s

Ingredients 6oz Yorkshire Blue cheese 6 sheet of filo pastry 4oz melted butter 4 fillets of smoked trout

12 tips of cooked aspa paragus 6tbsp Greek yoghurr t 4 boiled quails eggss 2tbsp chopped chiv ives

Brian Turner’s croustades of smoked trout

9. Meean anwh w ile ch chop op the qua uailil egg ggs, 2ozz of Yo Yorkkshiree Bl Blue ue ch se and mix wit cheese ithh the 4ttbs bspp of yogghu hurt rtt and n chi hivves. 10. Wh When e the tart ar t comees ouut of o thee ove ven leave to rest for two mi tw minu n te tes. 11. Ta Take ke froom th thee moul uldds annd sppoon po the yoghurt mixture into to the centrre to to serve ve.

Scott Davies, head chef at The Adamson Restaurant in St Andrews, Scotland Lan rk Blu Lana luee ch cheeese is a fantassti fa ticc cchhee e se se,, a sttro rong n ng cheesee witth looad ads of charac a te ter. The gar a ni nish s is very fresh reesh tassti ting n , loottss of different te text xtur ures es and work r s we w ll witth the bl bluue ue cheese. Thee dre ress ssin ingg cu cutts throoug ughh the ri rich c es off th the La L nark and cleean anse ses th t e pallate t , maaki king ng every ryy mouthful memoora rabl ble. e.

La anark na k Blu lue ra ravi viol vi o i, roast stted asspa para agu guss & ba b by leek,, pea ea,, ha aricot ri t blancc dressing r – Serves 4 (starter) Prep time 50 minutes Cook time 20 minutes


"I created this recipe for artisan cheese makers, Shepherds Purse who are based in North Yorkshire using their best-selling cow's milk cheese..." 26 JULY 2013

2200g 0 L anar arkk bluee 225g 22 5 pas astaa flfloour OO 2 whole eggs gs 3 eg eggg yo y lks 30 extra 30ml ra virgin oill Pinc nch off sal altt 200 bab 200g 20 abyy sp spinacch (w (was ashe h d) 12 spear arss of asp s arr agus agus (coooke (c kedd until tend nder err) 1 sprringg on 12 o ions (cooke kedd un unti til tenderr)

100g peass 50g harico cott Bl Blan ancc (cooked) 5g chivess (fi (finnel elyy ch chop o pe p d)) 20g shalloot (fi (finnel elyy ch chop oppe ped) d) 100ml ol oliv ive oi oill and 20g butter 1 le lemonn ju juic icee an andd ze zest st 50g gratted Cor orra ra Lin innn (hard shheeep mi milk lk che hees ese) e) 20g peaa sh shoo oots ts


Scott Davies' Lanark Blue ravioli

Lanark Blue cheese is a fantastic cheese, a strong cheese with loads of character...

Method 1. For the pa pastaa, combi bine ne flour u , eggs, yoolk lks, s sal a t an a d extraa viirgin olive ex ve oil in to a large bowl. Mixx unt ntil finne brea br eadc dcru rum mbs, and the hen kn knea eadd togethher ea e , un unti til yo youu ha havve ve acchiev e ed smoot othh el e asti t c dooug ti ugh. h Cling film m an and re r st for or 30 0 min inut u es. 2. Sp Sp th Split the Lanaark cheese in into to four. Roll th thee pa past staa do doug ughh ouut at the finestt setting. Cut outt rounds to dia iame mete ter er of 10c 0cm m an and plac acee the chee eeese s on to fourr of the discs. Brr us ushh wi w th waterr and placee the he second di disc sc on to top, pus ushh down wnn to se s al. Usse the same me cutter to trim m up the edges es.. 3. Brr in i g a pan of sea e soned water up to a simm mmeer. Put a chhar ar grill on a high hea eat. Seaaso son the sppri r ng onionn annd le leekks wi with th sal a t annd dresss with oil.. 4. Waarm m 50ml of olive ve oil at th the lemon juice, e, zest,, peass, sh shal allo l ts, ch chiv i es e , haariicot Blanc in a pan an.. 5. Plaace ace th the leeek eks and spring ngg onions on the he cha harr grill annd co c ok for 2 minnuttes es,, un until charred. Add the h raviolli to t the wat ater er and coo ookk foor 33 4 minutes. s. Cook the he spi p nach ch off f in thhe bu b tt tter until wilite ted. d. 6. Pl Plac ace the wilt ace lted ed spi pina n chh in 4 bo b wls, place ce the raviol olli on o top. Pl Place th t re reee sppri r ing ring n onions andd aspa para raggus arouund each raavi viol o i. Spo ol p on thee dre ress ssin ing overr and around, d, finely grr atte th t e Corra Linn ove verr the toop an a d plac acee the pea sh shoo oots t over.

Maurilio Molteni, head chef at new restaurant TOZI, which opened in London Victoria in May At TOZ OZI we offer a varie iety ty of deelilici ciou ci ous, ou s traditional al Ita talilian an chee ch eessess as part of our ee auth au theentic menu of ci cicc cche hetti (VVenet net e ia i n-sttyle smalll pl plat ates). Tw wo of of the more unnus usua uall chee ch eeese sess on our mennu ar are Robi Ro biol olaa Rocc cche h tta an andd Tesstun Te st al Baaro rolo lo, bo both th fro rom thhe Pi P edmo mont nt reg e io ionn off Ita talyy, wh w ich reallyy enh nhance thhei e r accoomp mpan anying ng inggre redi d ents inn our di dish shes es. Robiola Ro o Roocc cche hettta is a smo mooth, soft andd cr c eaamy cheese withh a thhin and sliligh ch ghtl t y wrinkled ed blo loom o y rind ri n . It’s mat atur u ed e forr 15 da days y and perfeect ctly ly blends the blen he ful u l, rustiic flavours av of cow, w, she heep ep and gooat a ’s mililkk . A great way we serve this che heeese is i ass a top oppi ping ng on ourr ha hand nd--stretched, ho nd home me-made p zz pi z a do d ug ugh, h, alongg wit ithh to toma m to, specck an and saut u éed wi wild l musshroo oom ms fro ms r m the wood od ove ven.

The in The ingr g ed edie ients to t ge geth ther er prooduucee a fantaast stic ic taast stee sensation, ass th the sw sweetnesss of the he cheese marr ma rrie i s with the he smo moki kine nesss of th thee speckk an and the wood wo ody flavour of the wilildd mushrooom o s. Thhe be beau a tifully rich flavour ur of the Test stun al Barolo come co mess fr from om its age geing pr proc oces ess, whi hich ch sees th the firm rm-t -teextured cheese maturred for or a min inim imum um of four fo ur months in small oak ak barre r ls und nder er the husks of Neb ebbbiol olo grapes. Thiss adds a fr f es eshh, fruityy ta taste to the already com o plex ex flflaavoours frrom the h cow w andd go goat’ss milk, which is pa partticular arly ly tas a tyy whe h n acco compan anie iedd by a gla lass ss of Passitoo di d Not oto Pl Plan a et e a, a fr fres esh de dess sser ertt wi wine ne wit ithh a swee eett fini nish s fro rom m Si S cily.

Spencer Westcott, head chef at The Palm London restaurant Thee No Nova va Sco coti t a Lobste terr and Baaco con Fondduee is on Fo one of our ur Pri rime meBi Bite te dish shes es takenn from our Prime meTi T me menu avaaililab a lee at Thee Pa Palm lm Bar. It is one of our most po popu pular dishes and usually the first di dish sh people order when they get to the h barr, order a drink and fancy a snack. k. What’s not to love? You have war arm m me m lted chees ese, e, infused with lager, with a toppingg of lobster, and nd then bacon. The holy grail of co comb mbinat atio i ns! The dish is one of the oriigi gina n l Paalm recipes thatt have been popular since it ope pened in 1926 in New York. The fondue dish ca came me later butt it still delivers The Palm's motto too exc xcee e d ex expe pectationss. When the dish arrives ourr gu gues ests divve straight in with the warm rolls thatt accco company the dish. The Samuel Adams Bostonn La Lage ger gi g ves it a real de dept pthh pt of flavour and it is not unccom ommo mon for our guests too repeat the order... severa rall titime mes. s

Samuel Adams and Aged Cheddar Fondue Ingredients 4 tbsp whole salted butter 2 tbsp Spanish onion, small diced 60g flour 170g Samuel Adams Boston Lager Beer

2 cu cups ps milk (heated) 2800g aged yellow Chedddar 28 ar chee ch eesse, shredded 2 tbsp who hole grain muss ta t rdd To taste: Kosher/Seaa Sal altt and blacck pe an p pper

Maurilio Molenti's pizzetta tomato robiola speck wild mushroom Method 1. In a saauc ucep e an, ann me melt whole butte ter annd ad a d oniions. on io 2. Co Cookk oni nionss un u ti till translucent. 3. Wh Whiskk in i flour ur and mix until mixtu ture re turns blond. d 4. Ad Add mi millk andd cont ntinue to whiskk unt ntilil i corpor in oraatedd wel e l. 5. Si Simm mmer er, stirringg for about 10 min inut utes es or unti till sa sauc u e th thic icke ckens keens. 6. Remoove v from m heat and whisk in thhe be beer er, chedda ch darr ch c eesse and mustard. 7. Seas S eason wit ithh sa salt lt and pepper. 8. Chhec eck/adjuust seasoning and con onsi sist sten ency cy if nec ecessary ryy. 9. Hoold hot for or serr vice.

No ova Scotia Lobster and Ba acon Fondue Ingredients 2 each ch Briooch che, Cia iaba baatt tta orr Sou ourdouugh Rol olls ls 2 ts tspp Cl Clarififiedd B Buutter t te Pinchh of Kos oshe h r/ r/seea salt on eaach roll 30gg No N va Sco coti tia lobs ti loobste s te terr meat at, bu buttter poach oached hedd, medi dium um diced ed

1 tsp cooked bacon, smal sm all diceed 1 ts tspp scallions Pinch of Bla Pi lack ck S allt onn eac achh rooll 170g 17 0g L ag ager er and Chhed edda daar Fo F nd ndue ue (s rec (see ecippe ab a ov ove) e)

Method 1. Bruush 2 br brio iocche che or cia iaba batt ba ttta wi wiith th cla lari rifified but u te ter. 2. Seeas ason on with ko kosh sher er//sea /sea e sal a t & blac ackk salt saalt and pl plac acee in a 175 75ºF ºF deg egre reee ovven re en.. 3. Heatt forr 3-5 5 min inut u es es. 4. Heeatt egg g dish un unde derr th thee sa s lamaand nder err or broiler un unti till ho h t. 5. Ad Addd 17 1 0g of th t e heeat atedd che hees esse fo fond ndue ue to the di dish sh. 6. Topp withh lobbs ter e mea eat, t, bacon and n sca calllliions in thee cen entre. 7. On the h rectang rec ecta tang ngle le plate, le late,, add late addd the thhe two two hhe heat eated ated at ed roollllss to to one endd of th thee pl p at ate. e 8. Pl Plaace he heat a ed fon at onddue due on a whi hite tee nap apki kinn ki at the othher enndd of thhe pllat ate. e 9. Seerve r ve wh w ilile ho hot. t

JULY 2013 27


Return of British Roast Dinner Week >> British Roast Dinner Week is back – and it’s bigger and better than ever for its second year.

As part of the celebrations, British Roast Dinner Week is giving operators another chance to enter its prestigious ‘Best British Roast Dinner’ competition.

Running from 30 September to 6 October, British Roast Dinner Week, sponsored by Knorr Gravy and supported by Colman’s, will encourage operators to offer roasts to customers every day of the week – not just on Sundays.

Operators can also request one of 10,000 free samples of Knorr Gravy by logging on to

Geoff Sharif, owner of The White Hart in Hackleton, Northampton, is supporting the campaign. He said: “Prior to British Roast Dinner Week I served roast dinners just on Sundays. However, it was clear that when I put them on the menu every day my customers loved it and I’ve decided to make this a permanent change. “Not only does it mean I can charge a premium price for either my lamb, turkey, pork or beef roasts that are rotated each day at £7.95 with all the trimmings, but I can also re-use any leftovers the next day within other dishes such as roast meat baguettes. “It makes good business sense to keep roast dinners on my menus daily as they have a healthy profit margin for me – making more than 50% per plate – despite me serving up generous portions.”

British Roast Dinner Week will encourage operators to offer roasts to customers every day of the week – not just on Sundays

SERVING BETTER GOURMET CLASSIC LIQUEUR GLAZES Our new range of Liqueur Glazes has been created to provide an inspirational, yet simple and easy-to-use ingredient for any recipe. The subtle liqueur flavour in Gourmet Classic Liqueur Glazes adds a distinctly refined dimension to any dish, hot or cold, sweet or savoury. They are great for plate decorating and drizzling over desserts, and can simply be served as condiments. The only limitation is your imagination. Each glaze contains authentic

premium lliqueur queur for maximum flavour an and nd we only use the best natural ingredients and techniques to preserve the integrity and taste. As with all Gourmet Classic products we never compromise on quality. Liqueur Glazes have a shelf life of two years, and once opened, 3 months – ambient.

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28 JULY 2013


New CGC chairman named "working together for the common good"

Former vice-chairman Basten now begins his three-year tenure and says he is looking forward to the challenge of taking the Guild forward, pledging his support for all involved with the Guild and "working together for the common good". Basten, who has been a Craft Guild member since 1999, is a classically trained chef who learnt much from apprenticeships with celebrated chefs John Burton-Race and Raymond Blanc where he gained valuable Michelin star experience. In recent years he has been executive chef at the London Marriott Hotel County Hall and at Great Fosters in Egham, Surrey. Currently, he is chef lecturer at Westminster Kingsway College in London responsible for teaching the culinary arts to students.

Christopher Basten, the new CGC national chairman

Long-standing Craft Guild member Lee Maycock, who is chef director of his consulting business, was elected as national vice-chairman.

Market Report Weather woes continue >> Dairy commodity prices have risen dramatically as a result of drought in the southern hemisphere and continued cold and wet weather in the UK. The inclement weather conditions have led to a shortage in supply whilst there is no let-up in demand. Add to this the increasing costs of animal feed (another weatherrelated problem), and the result is a record high of some dairy products such as butter and cheese as shown.


>> The new national chairman of the Craft Guild of Chefs has been announced as Christopher Basten.

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Create with ku-li


Forget scratch recipes – this ready-to-pour fruit coulis lets you personalise sweet and savoury dishes with minimal fuss and effort. Made from 100% natural ingredients and packed in convenient squeezable 475g bottles, the Macphie range of fruit coulis are perfect for drizzling, plate decoration and creating fruit compotes. For all recipes featured below, visit

Strawberry & Rhubarb Sorbet Simply churn ku-li witth a lilittttlele sugar sy syruup ®

Sicilian Lemon Pot with Summer Fruit Compote Fruit compote made with Raspberry ku-li ®

Apple Smoothie Combine ku-li with strawberries and natural yoghurt ®

Eye-catching presentation Delicious combination of Panna Cotta & ku ku-li ® Se Serv S erv er errv vin in ing ng g sugg sug su ug ugg gg gesti est es e ssti tions ons ns

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by Paul Hollywood >> Paul Hollywood is one of the best-loved artisan bakers and TV presenters in the UK, having worked as head baker in some of the most exclusive hotels in the world. The son of a baker, Paul originally trained as a sculptor until his father persuaded him to change career. By combining his love of sculpting and baking, Paul established himself as an innovator in the baking world. He says: “My mother introduced me to pastry and my father introduced me to bread. I was probably around 8 or 9 when I first became really interested. What I most enjoy about baking is the freedom to play around with the flavours and recipes to achieve whatever you want. The other huge plus is that people love to eat what you’ve made and it’s so rewarding seeing the smile on someone’s face when you see them enjoying something that you have created.” A self-confessed sweet tooth, here Paul shares one of his favourite recipes...

Paul’s Passion Fruit Soufflé Ingredients Melted unsalted butter for greasing 140g (5oz) caster sugar, plus extra for dusting 2 egg yolks and 6 medium egg whites

300ml (½pt) passion fruit juice sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie Icing sugar for dusting

Method 1. Heat your oven to 220°C/ fan 200°C/gas 7. 2. Brush six deep ramekins with the melted butter and dust with caster sugar. 3. In a large bowl, using an electric hand-held whisk, beat the two egg yolks with 70g (2½oz) of the sugar for at least fi ve minutes or until the mixture is pale and thick and holds a trail when the beaters are lifted. 4. In another clean, dry bowl, whisk the egg whites until they hold soft peaks, then beat in the remaining sugar. 5. Add 60ml (2fl oz) of the passion fruit juice to the egg-yolk mixture and mix well. 6. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

7. Fill the ramekins almost to the top with the soufflé mixture then run your finger around the edge to lift the mixture away from the side slightly (this will help it rise evenly). 8. Bake for 10-12 minutes or until they are well risen and golden on top. 9. Dust the soufflés with icing sugar and serve immediately. 10.Use the remaining passion fruit juice as a sauce – I like to break into a soufflé with a spoon and pour passion fruit juice inside.

By combining his love of sculpting and baking, Paul established himself as an innovator in the baking world.

JULY 2013



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afternoon tea By Laurent Boutonne, general manager at the Royal Park Hotel, London >> The Royal Park is a traditional boutique hotel. Often described as 'Quintessentially English', we wanted to offer guests and visitors a traditional afternoon tea experience and this began with creating the perfect setting.

We chose our 'Green Room' as the location as the large floor to ceiling windows bathe the room in natural light. Genuine antique chairs and tables were carefully sourced and selected to create a traditional ambience, in keeping with the design and period of the hotel. We wanted to serve a true English tea. We sourced Tregothnan Teas, a company based in Cornwall and Kent that grows and produces tea. a Internationally known as the home of English tea, Tregothnan was able to supply me with a selection of black and herbal teas. It was important to offer our guests and visitors an authentic English tea. The menu was created to complement each tea. We wanted a menu that comprised of sandwiches, scones and delicate pastries and cakes, however, it was imperative to create a menu that would balance well with crisp

champagne and strong black tea as wel ell as mellow herbal blends. We achiieved this through a series of tastingss wi with th various sandwich fillings and differentt types of tea until the perfect comb m inat atioon haad be b en attained. Selecting the right type of bread that complements each filling is vital. The wrongg br brea eadd ca c n dras astically alter the taste of the filling, so it is important to take your ti t mee and choose the breads carefully. Cucumber and cream cheese sandwiches are served on soft white. A granary would be unsuitable for this filling as the

grains would be too tough for the delicate cucumbeer. Our smoked salmon sandwiches are served on a dense seeded bread as this is the perfect accompaniment to the filling – not too chewy and not too soft, just right. A robust granary was chosen to serve our delicious beef and horseradish as this provides a great base for the strong flavours. Delicate fruit-based pastries complete the final tier. We chose light, fresh flavours such as lemon, lime, mango and passion fruit as these are palate cleansing and not too heavy, providing tea goers with a refreshing end to

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34 JULY 2013

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ADVICE FROM THE EXPERTS was imperative to create a menu that would balance well with crisp champagne and strong black tea as well as mellow herbal blends... When creating the perfect afternoon tea do: • Thhink ca c refully about which teas too ser e ve v . Include a selection of black and herba bal teas.

• Contemplate how you are going to serve your afternoon tea: individual plates, cake stand? If so, how many tiers?

• Presentation is key. With this in mind, do spend time and thought on selecting key items th such as china, teapots etc. theiir tea tea. The above ffruits te its also perfectly complement the teas and champagnes that we serve. China, cutlery, teacups, cake stands and traditional silver teapots were individually sourced from antique shops, auctions and markets specialising in fine china and porcelain to co-ordinate with

the furnisshi h nggs an andd suurrroundings of The Royal Park Hootel. Once completed, staff experienced the af afternnoon tea, not only to see how it tasted, but how to serve it properly. I firmly believe first-hand experience is the best way of teaching staff about the product!

As well as serving a traditional afternoon tea, we also developed 'Tiers of Joy'. This is a degustation menu and each tier is accompanied by a matching glass of Taittinger champagne or a cup of Tregothnan Tea. This is a totally new and unique offering, exclusively available at The Royal Park!


• The correct ambience is vital. AAf ternoon tea is taken from 3.00pm onwards.

• It is important that the chosen room has plenty of natural light and is bright and airy to create a wonderfully relaxin ing atmosphere. Afternoon tea should never, ever be rushed!


Made with a delicious tomato sauce stuffed crust edge and a fresh dough base that is never pre-cooked! The pizza bakes and rises in your oven for an authentic takeaway taste, straight from the freezer. 4 epic flavours, FOUR CHEESE, PEPPERONI, INFERNO, CHICKEN SUPREME

JULY 2013 35


“Put some music in your food”

Leading Light...

Levi Roots

>> Musiician, cele ebrity chef and multi-milliionaire businessman Levi Rootts came fro om humb ble e beg ginnings to become the most reco ognisable face of the BBC’s ‘Drag gon’s Den’ – thanks to his secret reciipe e for his no ow fam mous Reggae Reggae Sau uce. He went frrom selllin ng the jerk k ba arbecu ue sauce att th he Notting g Hilll Carnival to turn ning it in nto a natio ona al brand afterr securing £5 50,00 00 investm men nt fro om Drago ons Peter Jon ness and Riichard Farleigh h. Since e then n he e has expand ded d the bran nd to o incclud de Cariibbe ean-in nspirred cookin ng saucess, ready meals, drin nk and d pastties, and has sevverral best-se elling cookbo ooks to his name.

What do you think you would be doing now if you hadn’t decided to go on Dragon’s Den? I sttar arte t d off as a musiciann and it’s still my number er one passionn – alongside food! Myy compaany ny’s slog o an is “put u some musiic in your ur food” andd that’s my ethoss. I loovee food annd I loove music, soo if thee foood wasn’t happening, I’d be b doing ng the music. You cite your grandmother as being your biggest inspiration. What was her philosophy and what valuable life lessons did she teach you?

My grandmother taught me everything I know about cooking. I used to heelpp her e as a young boy in Jam maicaa. Shhe wo w uld send me out to the garde d n to pick fr fres essh fruit, herbs and spi piice c s whhichh she us used ed inn her co c ok okin i g, g and I st s illl usee them in myy cooki king n toodaay. She taught me traditional method odss of cooking od n and traddit i ionaal recipes from Jaama m ica. a I’vve si s ncce gone on to disc di scov ovver e oth ther er flaavoours and m thod me o s us od used ed inn and arou ouund n the Ca th C ribbean but I’lll alw way a s bee gra r te tefu f l foor the wo wond n er e fuul timess I spennt cook oking wi w th her ass a chiildd.

36 JULY 2013

What are your three kitchen secrets? 1 Alwaays wash riice reallyy well und 1. n er cool running waterr, unti co t l th thee wa wate t r runs n clear. Thhis get e s riid off the sta tarc rcch and meeans th thatt the ric ice wiill stay flfluffy and ndd separat ated oncce co cook okked e . 2. Yoou can really liven up ever e y day dish shees byy usin ing a raang n e of hea e rty herbs and sp s iccess. Forr exam ampl p e, a ding ad ng a whole le chillli whilst coooki k ng w ll add wi d flavour but nott heat; t add ddin i g a cinn n am monn stickk , all spic i e, bay a leaf andd turmeric to rice while it i ’s coookin i g wiill givve it rea in eall ddeept pthh of o flavour; use s fresh her e bs at the last s minutee bef mi eforre se serv r in ingg to giv i e t e dish th sh a rea eaallly fres esh lift. 3. Always hav avee so s mee mussic on! I loovee to lilisten en to go g odd tunnes whi h le hi l I’’m cook ok oking. It in inspires e me! What is your favourite ingredient and why? Myy favvouritee ing n redient woouldd haave to bee pi p mentto (a (allsppice) e . It’ss suc u ha versatile be b rr r y with baggs of o flaavourr. It can be us u ed e in sa s vo vourry andd sweet dishes. I grind up small handf dfful u s off b rr be r ies too release the goood stuff an and u e it in pretty muchh everything us – es especiallly BBQ marinnad ades ess. The Levi Roots food range continues to grow. What is it about your products that people can’t get enough of? I think thhe appeal is thhat my food is fami fa m lilarr yet ett unusu suual a . Ed E uc u ating the

UK about Carib ibbean cuiisine has ib been keyy to ou o r success. s The h food neeedds to be auuth t enntic but no not scary. I thiink n peopl ple’s tastes havve changeed as a eveeryyone trav a els so s m ch the mu h se he s day a s, s the h y aree expo poose s d too a widde ra rang ngee of o ingred edient n s an nt andd co c ok okingg st styles and th t ey’ve goot a reeal a appetite for soome fo methhin i g neew an andd di diff fferennt. t

Caribbean food is all about relaxing and having fun together – it’s so colourful and packed with flavour – what’s not to like? Tell us about your School of Life tour. Lowd w ahmercy! y I launche hedd my m Scho Sc hool ho o of Life fee tou our inn Mar arch c and ch ndd wee’ve haad ann over veer whelm minng resp s on o se. I haave bee eenn vi ee v siti ting n s hool sc o s,, col ollleege g s, s uniiveersittiees and pr an p ison ons foor th t e laast six yea e rs r and I want ntted e to rais isse aw warenesss o this becaause ther of e e are st s illl so manyy peopl p e to reach chh. Th The ai a m of the tour is to t mee e t yooung peeople andd enco c urag agge them em to follow their dreams and succeed th e in lifee. ed I cove ver eevver yt y hi h ng n froom my ow st own stor or y to or to bus u in i esss ti tips p , mootiva vational talkss and e coourag en a ing heealth thy eating. Thes Th esee youn es ungg peop o le aree thee nexx t geene nera rati t on and I’m doi oing ng whaat I can to hel ca e p thhem e dev e ellop int no nt ccoonfi nfidden e t, wel e l-lrooun unde deed addul u tss.

You recently decided to close down your restaurant, Papine Jerk Centre in Battersea, London, to focus on “big business”. Was this a decision made with a heavy heart? Of couurs rse. e Pappinne is soo ma manyy thi hing n s to mee. Itt’s ’s bee e n a reeal a ly diffficuultt deccissio ion. I am m so pr prouud of o what we achieved ther th ere. e Wee neever ver ma ve m de d a profit – bu b t th that at waasn’t the intentionn. Paapi p nee was for thee comm m un unityy an a d it worrke kedd really well. I took okk the h dec e isio i n to close io se Pap a inne b ca be cause my my oth t er e bus usin inesss is gro r wi wing n at succh a rapi pidd pa p ce and as a resu sult lt, I am m unaabl b e to give my time frreely to run it. Bu Butt I do feeel thatt somethingg poo ve positive v will come m from this – an me o porr tun op unitty is i now ow the here for the nex e t Levi Rooots to ta take ke myy plac a e and they will abs b ol o ut utelyy haave my suppor o t. What is your greatest love – music or food? B thh – I can Bo an’t’t choos ose between the two! tw o I can a ’t hav a e onne withhou o t the ot o heer. T ey go ha Th h nd n in ha h ndd! Finally, please could you share your favourite recipe with our readers and explain why you like it so much. T e reeci Th c pe p thaat I haavee cho hoseen is Lime Maarm rmallad a e, e Rum u and n Chi h lli Po Pousssi s ns from fr m my ne new book ok,, Grrilll it witth Levi ok v ( ub (p ublilshhed by Ra Rand ndom nd om m Houusee). Thhiss dis ishh ma make kess mee fee eel soo sum mmery r – it i ’s pac a ke kedd fu full of flflavvouur and iss ide d al for BBQs Qs on a su s nn n y da d y (oor coook oked ed in the h ove he v n if it’s ra ve r ining! g)


"Educating the UK about Caribbean cuisine has been key to our success."

Levi’s Lime Marmalade, Rum & Chilli Poussins >> Serves 4 I love food that’s hot and sweet, so this really hits the mark.

For the marinade 6 garlic cloves, crushed 1 chilli, halved, seeded and finely chopped 1 tbsp fresh thyyme leaves Gratedd zest and juice of 4 limes S a salt flakes Se F eshly ground Fr nd black pepper 2 tsp grou o nd allspice 100ml dark or light rum 2 tbbsp olive oil 4 poussins

For the glaze 150g 0 lime marmalade 2 red chillies e , halved, se s eded and ch c oppe p d 2 garlic cloves, crush s ed e 3 tbsp cleear honey Juice of 1 lime Saltt and nd peppe p r

Method 1. First makee the marinade. Pound the garlic, chhilili, th thym yme, e lime zest, saalt andd pep eppeer and allspice toget e her with a mortarr andd pestle. Add the wet ingr gred edients and combine well. Make ke s itss in the sl h birds in places ess where they won’t bee seen – between the leegs and the body, foor ex exam a ple – and coat well with th the mar arinnade. Make sure the insi sides of the birds aree coatedd as weelll. Cover with clilingfilm and chill f r ab fo a ou o t six hours, turniing the birdds every soo oft ften. 2. Preheat the oven to 180° 0 C/350°F/ Gas 4. 4 Lift thhe poussi sinss out u of the mari rina naade and transferr th t em too a roastiing tin i . Seeason withh salt andd p pp pe p er, an andd roast for 30 minuttess. R moove the pou Re o ss s ins fr f om the oven en andd lea e vee the h m to cool a litttle l – if you put the glazee on whille they th eeyy’re hoot it willl just s run off. 3. Meanwhile, makee the gl g aze by vigoorously sti vi t rring everr yt y hing ng together. You need to use some m elbow grreasee here too break down the marm rmal a ade. Spread thhe glaze all over the birds, s ins n idee an a d out, and barbecue for or 10 miinu nute t s, s turniingg every so often and brushhing with more r glaaze. Ch re C ec e k foor doneneess – the ju j ices e betwe weeen the leg e s and body s ould run cle sh l arr, with no trac acee of p nk. Br pi B ush wi withh a final coat of glaazee annd serve immediat ately. at y

" My favourite ingredient would have to be pimento (allspice)... I grind up small handfuls of berries to release the good stuff and use it in pretty much everything – especially BBQ marinades."

WIN on one ne off th hre r e si s gn ned e c pi co pies es of L Le evi v ’s ne ew bo book – see ee Coun Co untry y Cllub u (pag (p age 17) forr ag m re details mo l . JULY 2013 37

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