August 2021 Stir It Up Magazine

AUGUST 2021

Stepping up to the Plate

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CATERING FOR ALLERGIES

SEASONAL INSPIRATION FOR CARE CATERERS

A TRUE

BRITISH

Have you tried our famous battered Scampi?

CLASSIC

Serve our succulent Whitby Wholetail Scampi and get a FREE swing board and FREE POS. Email: info@whitby-seafoods.com or phone 0800 731 6596

. . . s r e t r a t s For Welcome to the August issue of Stir it up Magazine. Summer is finally here and as the market continues to re-open we feel there is an air of optimism about the future. Caterers across the marketplace are looking to change up their menus to keep customers happy and we are delighted to share industry insight, data and trends to help support this.

August

1 - 31/ National Sandwich Month 6/ International Beer Day 8/ National Oatcake Day 9/ National Rice Pudding Day 10 - 15/ Afternoon Tea Week

The category focus in this issue on page 18 looks at Care Home Catering and the challenges of providing nutritional meals 3 times a day, 7 days a week while delivering choice and catering for specific dietary requirements. Our Melting Pot on pages 26-27 focus is on Allergens and Intolerances with some great menu ideas from key industry experts.

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We have an insightful Advice from the Experts piece on page 37 where Jacqui McPeake, Senior Allergen Adviser for the Allergen Accreditation Scheme talks to us about Natasha’s Law and the implications and expectations across the foodservice marketplace.

We hope you enjoy the August issue, if you would like to get involved write to us at editor@stiritupmagazine.co.uk

CALENDAR 3/ National Watermelon Day

Our leading lights feature this month is the fantastic Ross Burgess. After helping to shine a light on the quality of chefs working within the care sector, he stormed into the quarter finals of MasterChef and is going to share his story and favourite recipe with us on page 31.

In addition to all of this, we are always delighted to include our own readers in our regular features.

THE COOKS

National Lemon Meringue Pie Day National Plum Day

26/ National Burger Day Get creative with your summer salads

September 1/ National Tofu Day 1 - 29/ Organic September 1 - 29/ Sourdough September 1 - 29/ Stand Up For Food Month 1 - 30/ National Mushroom Month 4/ National Fish & Chip Day 5/ International Bacon Day 26/ National Dumpling Day 28 - 4/ BNF Healthy Eating Week

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YOU C LOTS O AN FIND F UP TO DATE NEWS, IN ADVICE DUSTRY AND M ENU INSPIR ATIO AT WW N W. STIRIT UPMAG AZINE. CO.UK

y r o g e t Ca us c o F

e g n a R e On th

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NEWS

ADVICE

INSPIRATION

TRENDS

05 Readers’ Lives

13 Education Tackling child poverty

07 Eat the Season Heirloom tomatoes

05 Plate Arrivals Malaysia

15 Hospitality The evolution of event catering

10-12 News From Country Range

22-23 KAM Media Insight Am I less of a customer if I don’t want alcohol?

09 Customer Profile The best of Cornwall 29 Food & Industry News 35 The Country Club 39 The Marketplace

21 On the Range Salt baked beetroot

17 Health & Welfare The branches of Chestnut Tree House

25 Five Ways to Use Vegan mayo

18-20 Category Focus Summer days are here again

31-33 Leading Lights Ross Burgess

37 Advice From the Experts Natasha’s Law: food allergies unwrapped

26-27 Melting Pot Stepping up to the plate 43 Food for Thought Inspirational plates for August menus

40-41 The Green Gauge Food for life get togethers

Contact us ...

Writers Lindsey Hoyle Sam Houston Jackie Mitchell

Subscriptions Telephone: stiritup@countryrange.co.uk

stiritupmagazine.co.uk

Design & Print Eclipse Creative www.eclipsecreative.co.uk Front Cover Grinchh

As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including ISO14001 and FSC® certification.

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OUR EDITORIAL PARTNERS...

PLATE ARRIVALS

Malaysia

Delivering on-trend dishes from around the globe

Leading Lights 31

Malaysian food doesn’t get the global recognition it deserves. The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay.

MEE GORENG MAMAK This Indian

t h g u o h T Food for 43

3. PLACE OF WORK: Inside No4 – a Crosby-based, family run restaurant with an emphasis on quality and freshness 4. WHAT ARE YOUR TYPICAL WORKING HOURS? Around 60 hours a week 5. HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? 11 years 6. WHAT IS THE MOST INTERESTING FACT ABOUT YOU? I have learnt everything I know on the job 7. WHAT IS YOUR FAVOURITE CUISINE? Thai – something I got into when I was younger and I just fell in love with the vibrant flavours 8. WHAT IS YOUR SIGNATURE DISH? Scotch egg – simple but when executed well it’s amazing

wedded with the compact package of an omelette, apam balik is stuffed with more than enough sugar, peanuts and the occasional sprinkle of corn - it’s a dish that’s constantly being reinvented.

CENDAWAN GORENG (fried mushrooms) Deep-fried fungus doesn’t get better than this. Eaten as an appetizer or snack, with a meal or while on foot, this one will have you imagining what else you can fry - and how else it can be seasoned.

Readers' Lives 2. JOB TITLE: Head Chef

APAM BALIK A pancake-style snack

LAKSA A staple of Malaysian cuisine, laksa eateries have been migrating abroad, making appearances in Bangkok, Shanghai and further afield. There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form.

ot P g n i t l Me 26

1. NAME: Daniel McKevitt

Muslim dish is the complete package.

Yellow noodles. Beef or chicken. Shrimp. Soy sauce, veggies and eggs. A bit of chilli tossed in for an irresistible jolt.

MURTABAK This pan-fried bread stuffed

9. WHAT IS YOUR MUST-HAVE KITCHEN GADGET? My wood-fired pizza oven 10. WHAT IS YOUR TOP CULINARY TIP FOR OTHER CATERERS AND CHEFS? Ask a lot of questions, listen and learn from the other chefs in your team 11. WHO IS YOUR INSPIRATION AND WHY? Marco Pierre White – it shows it doesn’t matter where you come from or how well you do at school, if you work hard and take the odd chance, you’ll succeed 12. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? Country Range Doughballs – really high quality, great to work with and very, very tasty

Country Range Doughballs Pack size: 60 x 180g

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with minced meat and onions and dipped in spicy sauce is a meal and a half, only recommended to the famished.

ROJAK (“mixture” in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations. But vegetarians shouldn’t get their hopes up. The whole mixture is combined with Malaysia’s ever-popular shrimp paste. It’s the perfect combination of sweet, spicy and sour.

Vegetarian Chickpea Laksa Soup

GOOD COFFEE FOR YOUR PEOPLE AND OURS

NESCAFÉ offers far more than just delicious tasting coffee. We’ve been working with experts for over 10 years on sustainable sourcing to ensure a fruitful future for the coffee industry.

Distributing over 180 million diseaseresistant coffee plants. Developing labour rights programmes. And helping our farmers to work more efficiently. So taste is just one of many reasons you can feel good about serving NESCAFÉ.

The unmistakable full, bold flavour of NESCAFÉ Original makes it the nation’s favourite coffee*, with 4 billion cups drunk every year.

The rich aroma and smooth taste of NESCAFÉ Gold, now also available in a range of vegan lattes to appeal to changing tastes and dietary requirements.

With a delicious velvety crema and full, rich flavour, those curious to try NESCAFÉ Azera will experience nothing less than barista-inspired satisfaction in every sip.

416 Mugs per tin.

416 Mugs per tin.

227 Mugs per tin.

*IRI Grocers + Kantar Value Retailers Total NESCAFÉ (Excl SBX) Coffee + Portioned (excl RTD) w/e 14th September

Speak to your Sales Representative

IN SEASON:

EAT THE SEASON

Heirloom Tomatoes

Message from George McIvor, Chairman of The Master Chefs of Great Britain

Simply put, the term heirloom means an old variety. Heirloom generally come from plants that have been passed down from one generation to the next. They come from open pollenated plants which means they are not genetically modified. There are literally hundreds of varieties that come in all shapes and sizes. The typical colours of these beautiful tomatoes are yellow, green, black and the wonderful striped red.

By comparison to mainstream tomato varieties the cost of heirloom is expensive due to the way they are farmed and hand-picked. The flavour you get from them makes them worth every penny. A favourite simple summer recipe of mine is heirloom tomatoes with bocconcini cheese, torn basil, a sprinkling of sea salt and drizzled with British rapeseed oil.

I encourage you to embrace the heirloom tomato season.

OFFICIAL TASTING NOTES

1/

TOMATO SALAD

Heirloom tomatoes, mixed with a colourful variety of cherry tomatoes, simply served with pickled shallots, raspberries, quality olive oil and burrata in this standout salad.

2/

Make some fish tacos with quinoa and black beans for a complete and satisfying meal. If you have them, add colourful summer toppings like bright peppers, avocado or purple carrots.

3/

GRILLED PIZZA WITH GREENS AND TOMATOES

This smoky grilled pizza scores big for two reasons. It encourages more greens, and it showcases fresh produce.

When you open a box of heirloom tomatoes you don’t really know what you’re going to get and that’s part of their charm.

4/

While regular tomatoes are grown for appearance and graded into specific sizes, heirloom tomatoes are grown for flavour.

Yellow heirlooms tend to be milder than the tart, sharp reds and the greens have a light, zesty bite. The darker varieties have more savoury qualities than that of the sweet.

Heirlooms spoil very quickly and are best enjoyed within 1-2 days of buying them.

If you need to keep them for longer, choose some that are a little firmer and under-ripe as they Will continue to ripen at room temperature.

FISH TACOS

WASTE NOT, WANT NOT

HEIRLOOM TOMATO CARPACCIO

Eating a tomato in Tuscany is a heavenly experience. Bring that experience to your dinner table with this gorgeous fiveminute recipe.

5/

RISOTTO

This Tomato Risotto takes advantage of beautiful late summer heirloom tomatoes, topped with buratta, micro herbs and pesto. Fresh shrimps could be a tasty addition to this mouth watering dish.

An easy way to use up a large haul of tomatoes, no matter what they look like, is to oven roast them. Drizzle with olive oil, cook in a low oven for around 3 hours, until the tomatoes are completely soft and starting to caramelize.

These are great for topping salads, dressing pasta or topping bruschetta.

Also In Season:

Cherries

Garlic

Plums

Venison 07

Peas

Sea Trout

Explore our core range and stock up today!

Tetley, No.1 in Foodservice

*

Visit tetleyfoodservice.co.uk to find out more, and discover our product range, POS and marketing support.

Join the chat @TetleyTeaOOH Follow us on LinkedIn @Tetley-Foodservice *Salesout 52 we 12.04.2020

CUSTOMER PROFILE

T he best of Cornwall Celebrating its 8th anniversary this year, the award-winning Boscastle Farm Shop & Café has become a beacon in Cornwall, not just for the finest Red Ruby Pedigree Beef but also for the best local food and drink.

a large farm shop and café.

Planning was granted in 2011 and the Boscastle Farm Shop & Café eventually opened in 2013 with a retail shop selling the finest local delicacies, an in-house butchery, a tea room and a kitchen and café.

Set in stunning surroundings not far from coastal path and Pentargon Waterfall, the National Trust acquired the 80 acres of Hillsborough in 2002. Since this time, husband and wife team Robin and Jackie Haddy have farmed the land, rearing beautiful Red Ruby Pedigree cattle.

“Our ethos is focused on the finest locally grown, reared, caught and produced products that shine a light on the best of Cornwall.

Robin’s Red Ruby Pedigree cattle are the real heroes. When it comes to absolute provenance, traceability and flavour, it’s unbeatable and a pleasure to work with but throughout the shop and across the café menu you will find a whole host of local meats, fish, vegetables and artisan products. On top of that you have

After enjoying resounding success at their original store at Home Farm, the innovative duo approached The National Trust in 2009 to use a redundant barn at Hillsborough for

On the Country Range portfolio, Will Sherry added: “We have always been huge fans of the Country Range portfolio.

The quality of their products is as good as any on the market and often better. Jackie absolutely loves the mayonnaise. Recently she ran out and had to use the

all of Jackie’s amazing homemade cake creations.”

The venue can cater for 70 people indoors and the same number in their garden, with a busy takeaway menu for visitors, walkers, holidaymakers and locals enjoying the stunning views of the countryside and the Atlantic.

Head Chef Will Sherry, who joined the company 7 years ago after working his way up from pot washer to chef during 15 years at his local pub, explains:

Will Sherry continued: “We’re a bit of a destination venue as you have to travel a little to get to us but it’s well worth the visit for the scenery, wildlife and our food and drink. You couldn’t pick a Above (main) Robin’s cattle grazing on the hills of Cornwall Right and Below Homemade cakes and Pasties

branded version and was not very happy! Jackie is also an impressive baker so the Country Range flours, butters and margarines play a pivotal role in her creations such as her Victoria Sponge, Coffee & Walnut Cake, Scones and her family’s famous traditional Cornish pasties.”

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more beautiful or scenic place to work. Whether it is great drinks, snacks, pasties, homemade cakes or a more substantial meal, we cater for everyone and for all occasions. I would describe our offering as good wholesome food that is all made from scratch and with a lot of love from field to fork.

We have a butchery on site and an exciting programme of events.

We offer takeaway and our home delivery boxes such as our Afternoon Tea boxes for Mother’s Day or our Roast Dinner boxes have proved extremely popular.”

New CREAMY VEGAN MAYO ARRIVES

Vegan Burger

With the plant-based juggernaut showing no signs of slowing down as increasing numbers of consumers re-assess their consumption of animal products, we’re delighted to roll-out our new smooth and silky Country Range Vegan Mayo.

Arriving just in time to be added to your list of go-to condiments this August, the new flavour-forward mayo has been specially made to provide a thicker, creamier and more luxurious experience.

Perfect for those following a vegan or plant-based diet, or for consumers simply looking to cut down on the amount of animal products they use, the new versatile mayo contains no allergens and is ideal for chefs across the hospitality and public catering sectors.

A survey undertaken by shopping comparison site Finder.com reported a 40% increase in the number of people following a vegan diet since January 2020. With a record 500,000 people signed up for Veganuary in January this year, we are anticipating further growth throughout 2021.

An estimated one-in-four new products launched in the UK are vegan and it is no surprise that discerning consumers who are searching for great taste and not just a vegan tick box are driving significant improvement and innovation in this sector.

Whether you are sprucing up salads, saucing up sandwiches or lubricating and livening up barbecued treats, plant your vegan flag and don’t compromise on your mayo quality as summer approaches.

National Burger Day takes place on the 26th August and is now celebrated far and wide. With talented chefs from around the UK and Ireland showcasing their burger ingenuity, each one looking to outdo the other, it’s a burger fiesta you don’t want to miss – try our new Vegan Mayo on a juicy burger or mix with some of your favourite spices and use as a dip!

Country Range Vegan Mayo 2.25Ltr

The new Country Range Vegan Mayo comes in a convenient 2.27 litre pack to help chefs cut down on wastage.

Vegan Chipotle Mayo

Vegan Garlic Mayo

Vegan Herb Mayo stiritupmagazine.co.uk

NEWS FROM COUNTRY RANGE

A variety of tea time treats

9 t h- 15th August

Afternoon Tea Week

Afternoon Tea Week returns from the 9–15th August, providing another fantastic occasion for guests to get together and indulge in a quintessential British past-time, and our award-winning Rainforest Alliance tea bags are the perfect accompaniment to your elegant sandwiches, scones, cakes and sweet treats.

The Country Range Group have a fantastic selection of recipes and ingredients for those looking to create and bake from scratch, but for those without the time or resources, we also have a decadent array of cakes, biscuits, puddings and desserts to delight the senses.

Our sumptuous individual sponge cakes never fail to impress, tempt your customers with Golden Syrup, Sticky Toffee, Spotted Dick, Chocolate and Strawberry Jam flavours, available in packs of 12, tasting as delicious as they look.

Our dessert selection packs would also be a hit with Afternoon Tea lovers - featuring ten bite-sized slices of three different jaw-droppingly tasty treats.

“THE COUNTRY RANGE SPONGE & PUDDING MIX HAS EASY-TO-FOLLOW INSTRUCTIONS AND IT’S SUCH A VERSATILE PRODUCT, PROVIDING THE PERFECT BASE ON WHICH TO ADD DIFFERENT FLAVOURS” - HOSTEL, NOTTING HILL

• Chocolate Salted Caramel Torte – A rich chocolate truffle layered with smooth salted caramel sauce and topped with a rich chocolate mousse and a crunchy crumb topping (46g per portion) • Lime & Meringue Pie – Sweet pastry filled with a creamy lime custard and topped with toasted meringue (39g per portion) COUNTRY RANGE CHEESECAKE SELECTION • Lemon Cheesecake – A zesty lemon cheesecake on a crisp biscuit base topped with a lemon glaze (40g per portion)

COUNTRY RANGE MIXED DESSERT SELECTION • Blueberry Crumble Cheesecake – A crunchy crumble base topped with luxurious vanilla cheesecake, swirled with a fruity blueberry compote and finished with a buttery crumb coating (47g per portion)

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• Raspberry Ripple Cheesecake – Crisp digestive biscuit layered with creamy vanilla cheesecake rippled with a fruity raspberry sauce (40g per portion) • Marbled Chocolate Cheesecake – A creamy vanilla cheesecake on a chocolate biscuit base swirled with a rich chocolate sauce (40g per portion)

Cheesecake Selection

NEWS FROM COUNTRY RANGE

SAVOURY SCONES

Check out these savoury scone recipes to mix up your afternoon tea treats.

INGREDIENTS

METHOD

FOR THE OLIVE & FETA SCONES

FOR THE OLIVE & FETA SCONES

• 300 g feta cheese, crumbled • 200 g Country Range Black Olives, roughly chopped • 350 g Country Range Self Raising Flour • 2.5 g Country Range Baking Powder • 2.5 g mustard powder • 50 ml Country Range Extra Virgin Olive Oil • 4 g Country Range Dried Thyme • 2 eggs • 50 ml milk Topping: • Beaten egg and crumbled feta, mixed together for glazing FOR THE CHEESE SCONES • 500 g Country Range Scone Mix • 225 ml cold water • Country Range Grated Cheddar

1. Pre-heat oven to 200°C/390°F/Gas Mark 6.

2. Sift the flour and baking powder into a large bowl.

Add the mustard powder and the olive oil. Using clean hands, work together until the mixture resembles breadcrumbs.

3. Add the feta, olives and thyme then combine with the other ingredients.

4. In a separate bowl, beat the egg and milk together, Gradually add the mixture to the other ingredients and mix together to form a soft dough.

5. Roll out the dough on a floured board to a depth of 2.5cm. Using a 6cm fluted cutter stamp out the scones and place on a lightly greased baking tray.

6. Brush the tops of the scones with a little of the egg and feta mixture.

7. Bake for approximately 1520 minutes until golden brown.

8. Remove from the oven and allow to cool.

FOR THE CHEESE SCONES 1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix and 2 handfuls of cheese in a mixing bowl fitted with whisk beaters. Blend in the water on a slow speed until a soft dough is formed. DO NOT OVER MIX. 2. Roll out the dough on a lightly floured surface to a thickness of 5mm. Cut into rounds using a 2cm plain cutter.

3. Place the scones onto a lined baking tray and brush with milk.

4. Bake for 10 minutes until golden brown.

Outwit the Split The cream cheese you can rely on 8/10 chefs say Philadelphia does not split during cooking*

You Don’t Know Download Gareth O’Hara’s, healthcare recipe book and get in the know Vanilla Philly Panna Cotta created by Gareth O’Hara Head Chef at Sunrise Senior Living, Cardiff

www.philadelphiaprofessional.co.uk *89% of chefs stated that Philadelphia Original did not split with heated in a pan during independent blind tests conducted by Good Sense Research in July 2020 with 101 chefs.

EDUCATION

g n i l k c a T y t r e v o P d l i h C Tom Kerridge, Michelin starred chef and Marcus Rashford MBE, professional footballer at Manchester United, have joined forces to launch a new programme “Full Time: Get Cooking with Marcus and Tom” which aims to ease child poverty in conjunction with the government’s April 2021 Healthy Start voucher scheme.

The programme is in partnership with Rashford’s Child Poverty Taskforce and aims to equip children with vital life skills, educating both children and their families on how to cook simple dishes. The campaign will help families maximise their Healthy Start vouchers (which equate to £4.25 per child under the age of four per week) and hopes to encourage everyone who is eligible to make full use of their vouchers.

The Child Food Poverty Taskforce was formed and spearheaded by Marcus Rashford MBE, members include major supermarkets and key players in the food industry.

Pre-COVID-19, 4.2 million children were living in poverty in the UK, equating to nine in every classroom of 30 (Child Poverty Action Group).

longer shelf life. Recipes include Chicken Satay Stir Fry, Fish Pie Jackets, Mexican and Cauliflower Cheese and Creamy Chicken Pie.

Marcus says “Following Government investment into Healthy Start, it was important to me that we demonstrated the power in collaboration. We needed to come up with a creative project that really engaged children most in need, preparing them for what adult life has to offer, whilst also attracting all children to break down stigma around usage of the vouchers.

This project is for every child and I really hope parents and carers will benefit from having a bit of valuable time together in the kitchen when family activity is heavily restricted by financial restraints.”

Every Sunday, the recipes will be made available in selected supermarkets. The recipes feature a QR code which links through to the “Full Time” Instagram page for the cook-along video showing how to create the recipe. These are hosted

by Tom and Marcus who are joined by celebrity guests including Joe Wicks who cooks Tom’s Tortilla Pizzas.

Children and their parents or carers are encouraged to try out the recipes, sharing the results via Instagram using the hashtag #fulltimemeals.

“Working together to spread the message of how easy simple cookery can be, for even the most inexperienced of cooks,”

So healthy, climate-friendly food has financial benefits too. Join the dots to create a truly balanced food offering.

As part of the 12 month programme, Tom Kerridge, who is involved in the National Food Strategy taskforce, has created 52 low cost simple and easy family recipes which don’t require a lot of equipment and include store cupboard goods with a

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“We don’t want you to be fighting with your kitchen and we don’t expect you to have lots of equipment, you can still make great tasting, fun and filling food.

Marcus has always been one to encourage life skills and cooking is a valuable skill that everyone can embrace and that will see you through the whole of your life. (Marcus even admitted to never peeling a carrot before, now he can!).”

If you would like to donate or volunteer your time to the program, please visit www.endchildfoodpoverty. org/how-can-i-help Instagram @fulltimemeals #fulltimemeals www.endchildfoodpoverty.org

Mathieu Teisseire – The Best Tasting Syrup We have a heritage of crafting exceptional syrups in France that stretches back the last 300 years.

Driven to capture flavour as close to the real ingredient as possible, we are Masters of True Flavour.

True Flavour is Simply the BEST Flavour For us, True Flavour means the most authentic taste. When syrups taste the best they can be, they deliver elevated drinks experiences to consumers – and in return, higher profits to our customers.

Our commitment to True Flavour is a commitment to:

Best Taste

Best Quality

Best Partner

THE BEST TASTING SYRUPS ACCORDING TO PROFESSIONALS

COMMITTED TO DELIVERING QUALITY IN EVERYTHING WE DO

OUR AIM IS TO BE THE BEST PARTNER FOR OUR CUSTOMERS

Mathieu Teisseire triumphed in an independent taste test of 114 bartenders and baristas representing 37 countries and a variety of outlets1 . They appreciated the higher juice content in most of our recipes (up to 64%) than in other syrups. No wonder we are recognised as France’s No.1 syrup 2.

We use only the purest water, naturally filtered from the French Alps. Our unique blend of two sugars provides a balanced flavour and reduces crystallization, which results in less waste and mess. Finally, we only introduce a new flavour once we have perfected it to our satisfaction.

Recognised by Monde Selection3, a wide range of our syrups have received ‘Grand Gold’ and ‘Gold’ awards for superior quality and exceptional flavour.

Our dedicated network of Brand Ambassadors create bespoke menus and deliver training to help customers drive staff engagement and profit. In collaboration with industry thought leaders, we explore the future of flavour and maintain a bold innovation pipeline.

We are Proud of Our Key Accomplishments Direct from our birthplace in France, where we are the No.1 syrup brand in both out-of-home and retail channels2 , our syrups are now distributed in over 70 countries worldwide.

Available in a wide range of channels including cafés, hotels, shops and restaurants, we are trusted by some of the World’s Best Bars and by international key accounts.

Source:

1 Cardinal/Savanta Market Research, December 2016 2 Nielsen On Trade MAT, December 2018 (Mathieu Teisseire SOM 13.7%, followed by Monin SOM 9.2%) 3 Monde Selection is an International Quality Institute since 1961, based in Belgium.

HOSPITALITY

f o n o i t u l o v E e h T g n i r e t a C Event During the pandemic, many event caterers have diversified into delivery and takeaway operations to keep their business afloat as events were cancelled or dramatically downsized.

Now that restrictions are easing and events are back on the calendar, how will the event catering sector evolve?

Matt Doe from SO41 Catering, operates a mobile food truck and “Fizz Tin” - a mobile horse box bar - providing catering services for events. As a result of COVID-19, he introduced a street food takeaway,

change we made was to serve people a plate of canapés at the table and where people used to come up to our truck and order food, we did table service, took the order and then delivered it.”

During COVID-19 the hotel made some short-term adjustments to meet changing regulations, replacing standing drinks receptions with table service.

“While we can’t have buffets, we offer set menus instead. The impact is more on the delivery rather than on the food itself. I believe these changes will last only as long as the necessary regulations require. Whenever possible guests will choose to return to the pre-pandemic event catering experience,” says Roger.

His advice is to adapt what you’re doing based on a thorough understanding of guests’ needs.

“Listening and providing a bespoke offering will ensure expectations are met.”

Matt thinks the events business will be buoyant during the next few years as the backlog of weddings and events start to clear. “My advice is to see a problem as an opportunity - going forward we will combine both our income streams; the in-person events business as well as takeaway and delivery.”

At The Churchill (Hyatt Regency London) hotel in London’s Portman Square, there are 12 flexible event

“We’ve learnt that change is constant and to expect the unexpected. People are social so I believe weddings and social events will recover. run from a production unit and delivered to houses in the New Forest. He says “Last year at the few events we catered for, instead of buffets, we boxed up food, so every person received a box. As restrictions lift, it will revert to people queuing at the buffet but numbers will be limited to enable social distancing as required.”

SO41 held some supper clubs last summer for up to 30 people, adhering to government guidelines, serving canapés and a three course meal. “The only

Roger has a positive outlook for event catering. “We’ve learnt that change is constant and to expect the unexpected. People are social

spaces including the Chartwell Ballroom. All event catering stopped when the hotel closed except for permitted reasons for travel as per government regulations. Roger Olsson, Executive Chef, says “Since reopening fully we’ve started hosting smaller scale events in our renovated event space The Library. Corporate event bookings remain last minute and ad hoc for the short term. We’ve seen a most notable upturn in demand for weddings.”

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and there is pent up demand for events of all occasions so I believe weddings and social events will recover. On the corporate side, businesses are keen to re-establish a sense of normality for colleagues.”

Dinesh Patel from By Dinesh a bespoke patisserie company providing desserts and cakes for events, thinks the main evolution has been to scale back operations from large covers to more intimate affairs usually in people’s homes.

“Engaging with our audience, even when at home through delivery, postal boxes or meal kits, has shown how quickly the catering world has had to adapt. Certainly, for us, it will be something we will continue.

Sit down meals or individually served portions have taken over, which leaves scope to be creative with presentation, technique and the use of ingredients.”

Three easy steps...

Mix, Bake, Serve.

Just add water

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25 Flour Based Mixes Covering your sweet and savoury baking needs

The Caterers Number 1 Choice**

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* except for Carrot Cake which also requires oil and carrot ** Sales Out W/E 30/05/2020 Baking Mix Category

T he Branches of Chestnut Tree House

catering for 10 children and staff to preparing a buffet for over 100 supporters.”

In some cases this may mean blending and puréeing food.

“We have to make sure we get the consistency and thickness right – some children require their food at a water-like or custard consistency,” she says. “We have some children that have food that goes straight into their stomach, so it’s important we achieve the right consistency for the right child.”

The menu changes every four weeks using seasonal produce, although other options are available such as jacket potatoes and sandwiches. The children’s menu usually consists of several options such as spaghetti bolognese, macaroni cheese,

When Vanessa Wells joined Chestnut Tree House Children’s Hospice in Arundel, West Sussex, she saw her job as a way of doing the work she loved while making a real difference to children who need hospice care and their families.

Although the hospice is based in Arundel, it covers Sussex and South East Hampshire, caring for 300 children and young adults from babies to 19 years old, both at the hospice and at home. The government provides a small percentage of the £4.6 million needed every year to provide hospice care, the rest comes from fundraising, gifts in wills, shops, the lottery and volunteering.

Vanessa’s team provides meals for the Care Team, children, families, staff and volunteers.

The number of people varies from day to day. As Vanessa says “Even in ‘normal’ pre-pandemic times, there was no such thing as an ‘average’ day. I could be

“It is imperative that chefs and catering teams understand the individual needs of each resident living with dementia” cottage pie, fish pie or chicken nuggets. “This is because if the children don’t want anything that’s on the main menu, they have other choices,” adds Vanessa.

“The most popular dishes are curries, roast dinners and fish and chips. We make sure the menu is as healthy as it can be, we limit how much we use the deep fat fryer and oven cook as much as possible. A salad bar and vegetables are also on offer.

We’re happy to accommodate the needs of each child – if they like their fruit or vegetables cut into funky shapes, we’re more than happy to do that.”

One young man, who has difficulty chewing and swallowing, often requests meals such as a burger in a bun, a hotdog, chicken nuggets and chips. “Our challenge is to blend all the components separately and reshape them to resemble the meal requested” says Vanessa.

Families can book routine respite breaks for children to stay at the hospice so that parents get a break. “One of the most magical parts about my role is feeding the children and families” says Vanessa.

“This means parents can sit down, relax and eat with their children – something they don’t usually get a chance to do at home. It’s a real treat for them.”

Children often have special dietary requirements, so first thing in the morning Vanessa and her team check everyone’s records so they can cater accordingly.

17

HEALTH & WELFARE

If a child enjoys cooking, Vanessa will organise a cooking or baking activity. Pre-pandemic, Kenny Tutt, MasterChef Champion 2018 and Ambassador for the hospice, showed a group of children how to make their own pasta. After the demo, Kenny made meatballs and sauce to accompany the home-made pasta. “They were all given an apron from Kenny’s Pitch restaurant and even got a chance to hold the MasterChef trophy,” says Vanessa.

Images of Vanessa and Kenny Supplied by Chestnut Tree House Children’s Hospice

SUMMER DAYS are here again

Cool down with delicious Pistachio Ice Cream

stiritupmagazine.co.uk

18

Pick of the products Providing nutritional meals three times a day, seven days a week in the care sector while delivering choice and catering for specific dietary requirements is exceptionally challenging. As COVID restrictions on visitors to care homes and children’s homes start to relax, Stir it Up takes a closer look at how care sector caterers can adapt or introduce new activities to make this summer one to remember and safely accommodate family visits.

BE INSPIRED BY CURRENT EVENTS

With live events back on the calendar, celebrate those that strike a chord with residents young and old. National BBQ Day or National Fish and Chips Day are great examples of a theme which can be turned into something special. Harrogate Neighbours will be celebrating both days with “Prosecco on the lawn served in our fabulous interactive ‘Jolly Trolley’ which plays music and projects a showreel of selected pictures” says Hospitality Manager Stephen Wilkins. Of course, popular themes can be extended, as is the case at Nellsar who ran a BBQ competition throughout July “The challenge was for those who entered the textured diets category. The BBQ was fun and as absolute delight for our residents living with dysphagia” Comments Leni Wood, Nutrition and Wellbeing Manager at Nellsar.

BBQ events are ideal for children or adults, encouraging them to spend time outdoors and learn new cooking skills. Making their own ice cream with frozen fruit, icing sugar and cream, creating their own cocktails or designing their own burger, be it meat or plant-based, turns mealtimes into a social activity that can be enjoyed by all. “There are a number of ice cream bases on the market that can be easily adapted” comments James Ball, Oak House. “One real favourite summer activity we undertook previously (which enticed record numbers to the session) was a cocktail class and tasting complete with shakers and martini glasses.”

Although afternoon tea is a firm favourite for older residents, try weaving sporting events such as the Olympics into the menu and create a social event with large screens for everyone of all ages to enjoy the event with their families.

Alternatively arrange an outing to go strawberry picking and plate up the sun-ripened fruit with fresh scones, jam and cream.

TAKE A TRIP AROUND THE WORLD

Going abroad may be restrictive but it shouldn’t prevent you from re-creating favourite holiday destinations at home, transporting residents to far away places from the comfort of their dining room. “Summer holidays revive many wonderful food and drink memories and it can be great fun using these activities to transport residents to Italy, France, China, Malaysia… Or, now with ‘Staycations’ being a brilliant alternative, take the residents to virtual UK tourist hotspots! Combine regional food and drink with images and discussions on history, geography and personal

CATEGORY FOCUS

• Picnic without the prep using Country Range frozen quiche. Select from Cheese and Onion, Tomato and Basil, Mediterranean Vegetable or a classic Quiche Lorraine • Radnor Hills have launched Vits, a new spring water drink ideal for summertime. Available in a variety of flavours and fortified with vitamin D (amongst other vitamins and minerals), it helps residents reach their recommended daily allowance without the need for additional tablets • Combine freshly picked strawberries with Country Range Strawberry Jam for the perfect afternoon tea during Afternoon Tea Week • When catering for large groups with varied dietary requirements, Suncream Ice Cream offer a broad range including vegan, high or low calorie options and flavours that are free from all 14 major declarable allergens

Grilled Aubergine and Grilled Peaches... delicious healthy grill options

• The Weetabix Protein collection and cereal bars are convenient mid morning snacks that are portable and individually wrapped – ideal for a little sustenance on day trips

experiences.” Suggests James Bell, Oak Haven.

Through tailored activities, children can learn more about the world they live in and older residents can re-visit fond memories of holidays with their family and friends. This year, the team at Harrogate Neighbours are taking their residents on a virtual trip around the world, visiting the countries explored by the late Duke of Edinburgh with a range of activities and regional food. “The end of the virtual event will be marked by a summer BBQ in the gardens where residents, relatives and local organisations will be welcomed” says Stephen Wilkins.

BE EXPERIMENTAL

Experimenting with different cuisines be they regional, vegan or gluten free helps to make all residents feel included and celebrates their lifestyle choice or heritage. Plant-based charity Vegetarian for Life recommend a vegan food tasting session, giving residents the opportunity to sample vegan ice cream, cheese, plant milks, tofu and dips, using a scorecard system to rate each one.

“Experiment with more unusual ingredients, such as banana blossom ‘fish’, or jackfruit curry. You might even use silken tofu to make a mousse, quiche or scrambled tofu.

19

Prosseco Sor bet

CATEGORY FOCUS Play ‘guess the ingredient’ first and let residents suggest what you might make with it – a great way to start discussions and share experiences. It’s also a good sensory activity because people can see, touch, smell and taste the different foods.” Comments Justina Bajorinaite, Roving Chef, Vegetarian for Life.

Older residents may appreciate the opportunity to share why they have chosen a vegan lifestyle, reminiscing about the dishes they used to eat (such as powdered meat substitutes which were available before the plant-based innovations we enjoy today were introduced).

Supplement this with old copies of vegetarian cookbooks and photos that will encourage sharing and conversation.

a new dish or flavour can be introduced, developing and enhancing life skills for residents, while simultaneously teaching care sector caterers too.

Enjoying some summer fun this year needn’t require too much planning, everyday activities can be enriched by a fresh approach.

This may take the form of a change in dining environments (outdoor vs indoor), adding live music to an event or a handson cooking session, but it can also be as simple as celebrating Afternoon Tea Week with different cakes and delicacies every day or combining food with an educational experience during “Have a Go Month” in September, to participate in the Festival of Learning.

Be it rain, sun, hail or snow, this Introducing new dishes to summer will certainly be one to residents of all ages through celebrate with friends, family and activity is a great way to trial ideas, more importantly – food! helping caterers to get much valued feedback on what they liked and most importantly what they didn’t! This helps to pave the way HORL ICKS H for menu development AVE R LAUN ECENT CHED throughout the LY THEIR CARE S “HOR ” C AMPA year. Cooking LICKS IGN, P CARE ROVID STAFF classes, tasting ING U WITH RESO K A DIG URCE sessions, themed ITAL THAT STAFF E N events and C AN OURA GES A MOM D RESIDENT supper clubs S TO ‘T ENT’ W AKE WHET IT H are all positive E ACH O HER IT ’S THR THER, DANC mediums OUGH ING, S SINGIN HARIN SIMPLY G, through which G STO PUTTIN RIES O G ASID R TIME T E SOM O ENJ E QU OY CO LOURIN IET AND C G RAFTS .

Vegan Poke bowl with Tofu

ON THE RANGE

Pub, smokehouse, restaurant, deli and farm shop – the Hare on the Green has become a central part of the community after being taken over by Chris Hare three years ago.

An ex-military man with no real experience in the kitchen or pub game, Chris followed his dream of being a chef and bought the pub after being forced into a career change after suffering a serious brain injury while playing rugby.

Located on the green in the beautiful village of Brampton near Huntingdon Racecourse, Chris took over the pub in 2018 and wasted no time in learning his new trade as landlord and head chef.

Sourcing locally wherever possible, Chris has devised a menu celebrating seasonality and simplicity. Proud to showcase and support the best producers in the area, Chris uses incredible organic fruit, vegetables, beer and gin paired with an array of meat and cheese to differentiate his offer from the competition.

“We’re blessed to have some amazing local producers, so ever since I first arrived at the pub I have tried to take advantage of - and utilise - as many as possible” says Chris. “It’s a lovely and light plant-based dish perfect for a summer’s day which I make using a vegan pastry. It has some sweet, salty and bitter notes without being too heavy and always looks stunning when dressed on the plate. A fantastic dish for the heat of summer in August.”

Salt Baked Beetroot SERVES 1

INGREDIENTS

METHOD

Salt Bake • 300g of Country Range plain flour • 250g of Country Range salt • 300ml of cold water • 1 beetroot • Filo pastry - 2 strips

For the Salt Bake

Tabouleh • Bulgar wheat • 1/2 cucumber • 2 large tomatoes • 1/4 onion • A bunch of mint and parsley • Splash of Country Range olive oil Yellow Pepper Sauce • 2 yellow peppers • 2 tbsp of Country Range turmeric • 1 glass white wine • 1 tbsp minced garlic • Cracked Country Range black pepper • Country Range olive oil for cooking

COOKING TIME 95 MINS

1. Mix the flour, salt and water together to make a thick paste and wrap around a peeled beetroot and bake at 200c for 1 hour.

2. Once cooked, crack open the hard salt crust and remove the beetroot.

3. Wrap in the filo pastry and put back in the oven for 10 mins.

For the Tabouleh 1. Cover the Bulgar wheat with boiling water (just over the top) and leave until the water has absorbed.

2. Finely slice the tomatoes and cucumbers before adding them to a sieve with some salt on top to draw the water out.

3. Blend the mint, parsley and onion with olive oil until smooth.

4. Mix the Bulgar wheat, tomatoes, cucumber and herb paste together.

For the Yellow Pepper Sauce 1. Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.

2. Once browned add the garlic, pepper and turmeric for 1 minute.

3. Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.

4. Serve the dish with a small salad of fresh leaves and a beef tomato.

CHRIS HARE 21

By Katy Moses, Founder & Managing Director of KAM Media

Am I less of a customer

IF I DON’T WANT ALCOHOL?

THE RISE AND RISE OF LOW AND NO

There’s no escaping the fact that the last 18 months have been like no other.

Clearly such circumstances are going to have a distinct impact on consumer behaviour. Snacking, for example, has increased.

Sales of ‘lounge wear’ are through the roof. Many might expect alcohol consumption to have increased significantly, but overall this isn’t the case.

In fact, we’re still seeing similar levels of desire from consumers to reduce the amount of alcohol they consume as we did in 2019, suggesting that as drinkers, consumers are increasingly becoming aware of the need to drink responsibly and that we understand the benefits associated with moderation. This is especially high for those in the 18-34 age bracket.

I heard that the co-founder of Big Drop Brew Company successfully completed Dry January this year. He drank (no-alcohol) beer every single day!

KAM’s latest ‘Low and No 2021’ research report, in partnership with Peroni Libera 0.0%, suggests that consumer awareness of low and no brands has skyrocketed. Last year only 66% of UK adults had even heard of non-alcoholic beer, this year that figure is 75%. It’s a similar story across all alcohol sub-categories. 1 in 4 consumers say they drank more low and no drinks as a direct result of lockdown(s).

What does this mean for hospitality?

Despite having had only a few months to

KAM MEDIA

Beautifully created mocktail

“Just because a customer isn’t drinking alcohol doesn’t mean we can afford to give them any less of an absolutely outstanding experience.” actually visit a pub or restaurant, the research showed that an astounding 1-in-4 visits to pubs last year did NOT involve alcohol, a similar figure to 2019. The figure is 1-in-3 for restaurants.

Do we put enough of our energy into our alcohol-free offer? The fact that 22% of those who come to a venue not wanting alcohol will typically default to ‘tap water’ suggests not.

I’m not just referring to getting a great low and no range here.

Operators need to think bigger – how are the hot drinks? How are the alcohol-free cocktails and fresh juices? Which ‘adult soft drinks’ do they have available and visible and are they served with as much focus and flair as we give alcohol?

Only a third of customers rated the current range of low and no options in pubs and restaurants as “good or very good”.

Re-building hospitality is going to be a long hard fight. Venues will have to diversify to survive (many already have.) We’ll need to open our eyes to new customer occasions, give customers new reasons to visit, embrace new dayparts, some of which will contain even fewer alcohol drinkers. Hot drinks for example will be critical for remote workers.

Quality juices, served beautifully of course, are essential to a decent breakfast and brunch offer.

Just because a customer isn’t drinking alcohol doesn’t mean we can afford to give them any less of an absolutely outstanding experience. We simply can’t risk not delivering on expectations on a potential 1-in-4 visits. The industry needs to make every single visit – every single experience – count, and that means accepting that not everyone will want alcohol on every single occasion.

FIVE WAYS TO USE

WAYS TO USE Vegan Mayo With the popularity of plant-based menus set to continue and increasing numbers of customers wanting to decrease their consumption of animal products it is essential to cater for these requirements across the foodservice industry.

The new Country Range Vegan Mayo is thick, creamy, and smooth and is the perfect accompaniment to a wide range of dishes.

This issue we have Paul Dickson, Country Range Development Chef who shares five innovative ways to use Vegan Mayo.

Dip some chunky cauliflower pieces into the batter. Deep fry to create some lovely canapés!

ABOUT: PAUL

DICKSON

Paul Dickson is a chef, brand ambassador, food stylist and Home Economist. With a vast culinary knowledge collected from some of the finest establishments in London, Manchester and the North West. He creates exceptional visual stories about what and how we eat.

Nibbles / 1

Canapés / 2

Marinade / 3

Dressing / 4

Whisk the mayo with mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature. Grill over a high heat, until the spears are tender and lightly blistered – great to serve with your summer nibbles!

Marinade some mayo with garlic and spices, dredge in flower or polenta and coat some pieces of aubergine or courgette. Fry until crisp and serve as a fantastic side!

promoting modern, tasty and above all beautiful food.

Country Range work with Paul to create recipes from using the latest insight trends to make up inspirational menus through to developing new ways of serving up traditional favourites.

Soup / 5

Add a swirl of mayo to your favourite cool summer soup such as gazpacho for an extra rich, luxurious finish.

Based in Lancashire but working all over the UK and Ireland, with well-known brands Paul creates recipes, stills and video content to promote their brands. As a recipe writer he has a loyal following on social media and hosts regular cookery demos.

Country Range Vegan Mayo Pack size: 2.27ltr

In addition to his food styling work, Paul is currently working as a mentor with small businesses,

25

Mix mayo, flour and water until it is a batter consistency. Dip some chunky cauliflower pieces into the batter and coat with panko breadcrumbs. Leave for 5 minutes until the breadcrumbs have dried. Deep fry to create some lovely canapés!

Add some mustard and yoghurt to the mayo and make a dressing for a fabulous colourful summer salad – as versatile as a standard mayo with the added benefit of being allergen free.

p u g n i p p e t S e t a l p e h t o t

Catering for allergies An estimated 2million people in the UK and 3% of the adult population in Ireland are living with a diagnosed food allergy (excluding lactose intolerance). Unfortunately for those suffering with an allergy or intolerance, there isn’t a cure, however they be managed by observing a strict avoidance diet.

When eating out, whether in a restaurant, café, school or care environment, this restriction adds stress and anxiety for the sufferer, but also places pressure on food outlets and operators to highlight potential allergens on their menus and food labels. With Natasha’s Law coming into force in October, we asked a team of experts for some advice on how to cater for those with a food allergy and the best practise to follow.

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26

MELTING POT Left (main) Grapefruit Sorbet Right (below) Elderflower and Lemon Cupcakes

LENI WOOD Nutrition and Wellbeing Manager, Nellsar When creating any menu in a care setting, you must start with people’s preferences and build from there. When accommodating food allergies and intolerances, its possible to offer nutritious meals that include replacement ingredients without compromising on flavour. Alternatively, you could also build personalised recipes. We recently welcomed a person into one of our homes who was coeliac, lactose intolerant, vegetarian and on a puréed diet.

It was a challenge to develop a personalised menu for this resident, but we managed to create one which was allergen free and still rich in proteins, fats, carbohydrates, macro and micronutrients.

We used silken tofu and blended cashew nuts added into foods such as blended porridge and mash potato in the first 2 weeks to provide protein and we offered dairy-free, gluten-free ice-creams, mousses, sorbet and stewed apple with cinnamon to support and soothe gut health. After the first week or two, we began to try things like homemade vegetarian sausages and we have been building on variety ever since.

NICK BLYTHE Owner, Paella Fella Since 2018 we have invested in a Nutritional Consultant to analyse our menu, evaluate our dishes to produce nutritional and allergen statements and develop a client allergen booklet available for download on our website. Our menus are clearly labelled with allergens in bold. For example, a chicken and chorizo paella contains GLUTEN and CELERY. Our team is trained to discuss all dietary requirements.

These measures give our clients greater transparency and confidence when booking their events.

ADRIAN GREAVES Foodservice Director, Young’s Foodservice With many suppliers developing specialist products to meet demand and greater knowledge available, it is far easier for caterers to produce dishes for customers with special dietary requirements. The best thing about sourcing quality products that are also suitable for gluten and allergen-free meals is that customers can still enjoy their favourite foods and caterers don’t need to source multiple products. At Young’s Foodservice, it’s our priority to develop products that are suitable for everyone. Our famous Omega 3 Alaska Pollock Fish Fingers are available in a gluten and milk free variant which feature a crispy, rice crumb that tastes just as great as our original recipe.

ANTHONY SAISON Head of Marketing, Mademoiselle Desserts UK There are three key elements to consider for a menu that will accommodate someone with a food allergy or intolerance. Firstly, offer a good safety assurance scheme by selling safely sealed products, from accredited sites.

Secondly, proposing an ambitious menu delivering choice. Consumers with allergies need to be treated like all others, they like the same classics and want several options to choose from, not just vegan sorbets which is why we offer desserts including vegan cherry pie and raspberry and chocolate tart or gluten free lemon drizzle slice. There ought to be no compromise on quality and taste, whatsoever. Food needs to be delicious, not ‘good for a vegan/ gluten-free dessert’, so consumers don’t feel punished.

We regularly get requests for free-from menus for events. We typically follow a 3-step process; firstly, removing the FSA allergen if it is a primary ingredient and then replace it with an alternative, this is followed by the last step which is a complete review of all composite ingredients to ensure they are allergen-free. The free-from menu is then prepared in a dedicated area to avoid cross contamination.

27

JUSTINA BAJORINAITE Roving Chef, Vegetarian for Life With allergies, intolerances, and autoimmune diseases becoming increasingly relevant to the care sector, we have released a comprehensive and easy-to-follow manual to help make it easier for care staff to cater for many different diets. ‘Dietary diversity in the care sector’ gives guidance on how to adapt the recipes in the guide for different diets with clear symbols for each, making it simple and straightforward to follow, including dishes such as Spicy Courgette and Pea Fritters and Raw Chocolate Truffles. The guide also covers best practice when facing ethical dilemmas – including when a vegetarian asks for meat. Visit vegetarianforlife.org.uk for a copy of the guide.

KIRSTIE CLYDE Consultant and Allergen Expert, CMC School catering We work with clients who cater for a vulnerable age group, one with a high incidence of allergic conditions. Putting in place good practices and clear information is key to managing allergens in schools, such as checking ingredients on every order they receive into school. When developing menus, ensure you have some recipes which are allergen free, or look to substitute products in regular recipes such as substituting butter in sauces, pastry or dishes like an apple crumble with dairy-free spreads. We’ve been preparing for Natasha’s Law since it was passed last year. We’ve looked at all the labelling systems on the market and are advising and training our clients on what we believe to be the best and safest for use FOOD in schools.

ALLERG

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FOOD & INDUSTRY FREE-FROM FOODS FROZEN AWARDS POINT TO FUTURE GROWTH

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FOOD & INDUSTRY NEWS

“The frozen category has also outperformed the fresh and chilled in value.”

Free-from innovations could help maintain the long-term growth of frozen food, says the British Frozen Food Federation (BFFF).

Companies are increasingly developing high-quality frozen free-from products, as highlighted at the recent BFFF awards. For the second year running, the BFFF Retail Product of the Year went to a free-from product: in 2019, Yorica’s Double Chocolate Cookie 14 Allergen Free Frozen Dessert took the title, and now Crown Foods No Duck Chinese Selection product holds the accolade.

compared to 11.5% in value and 7.9% in volume for total grocery. The frozen category has also outperformed the fresh and chilled in value.

The surge in sales continues the trend first reported by BFFF a year ago, when data revealed British shoppers spent an extra £131 million on frozen in four weeks, ahead of the first lockdown.

It’s not just the free-from category performing well; Kantar figures reveal the frozen sector overall outperformed the total grocery market over a 52-week period, increasing by 14.4% in value and 11.5% in volume. This is

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LEADING LIGHTS

RossBURGESS After helping to shine a light on the quality of chefs working within the care sector last year as he stormed into the quarter finals of MasterChef The Professionals, talented Scottish chef Ross Burgess has now embarked on his next adventure within the school sector after joining Gordonstoun, where HRH Prince Charles and his father were both former pupils.

Was a career in the kitchen always the plan?

“I have been very lucky and I am proud of everything I have achieved and all the places I have visited but MasterChef will always take some beating.“ 31

Not at all. It was something I fell into after leaving school at 16 and needing a job. My mum was a bit sick of me being around the house so I started working in a small local Italian restaurant as a commis chef. I learnt on the job, was given more responsibility and fell in love with it from there. Next I completed my SVQs and HNC at the University of the Highlands and Islands and then I worked in hotels and did a few stages in Edinburgh including one with Tom Kitchin, before heading off travelling.

LEADING LIGHTS How important is the food to the school and the pupils at Gordonstoun?

Like with the curriculum and extra-curricular activities, it’s about pushing boundaries for the pupils eating it and for our team preparing it. We’re feeding 600 kids three times a day with a bakery section running around the clock for additional snacks. An old oak tree over the road had to be felled recently so we used the wood chips to smoke our own salmon. We created eggs benedict with our own school smoked salmon on homebaked English muffins – not your average school breakfast. We run a ‘Fish Friday’ and serve a classic ‘Sunday Roast’ that they love but in my time at the school I don’t think I have cooked the same dish twice. We had ‘International Week’ recently so we were doing Serbian Cevapcici, which gives you an idea of the freedom we have and the variety the pupils get.

What’s your favourite ingredient Soy sauce – it’s just so versatile and can elevate anything. On its own, cooking with it, marinating with it, reducing it, dipping it or seasoning with it, it’s just intense. You don’t get a good cheap soy sauce. You get what you pay for so pay the extra for a good one.

What are your three outdoor cooking secrets?

1. Investing in good tools and then looking after them makes a big difference. It’s more enjoyable, you will do a better job and take more pride in it.

2. Good personal appearance. If you look good, you will feel good, you cook good. Don’t wake up 5 mins before you leave the door.

3. It’s obviously been a bit difficult recently but I think shaking hands with your team when you arrive and then when you leave is very important. It’s about attacking the day as a team and then drawing a line under it at the end together, whatever has happened. If something has gone badly, it ends each day and you start afresh tomorrow.

Where did you go travelling and how did it shape you as a chef?

I went travelling when I was 22 and got back when I was 28 so it was huge part of my development as a person and a chef. I visited about 49 different countries across Europe, Asia and Australasia so the amount of ingredients, cuisines, cooking styles and tastes I was exposed to was unbelievable. I had a working visa in Australia and it was really when I was there that my eyes were opened to just how exciting the restaurant and wider food industry could be. When I first arrived, there were fruits, vegetables and a wide array of fish species that I had never heard of, never mind tried, so in some respects I was almost starting from scratch. It was a new level for me and working throughout Australia in Sydney, Perth and Darwin, plus in New Zealand, changed my outlook. It gave me the confidence and fuelled my passion to really push myself in food.

Can you tell us a recipe that is special to you and why you have chosen it?

I’m choosing this Sirloin of Aberdeen Angus recipe as it showcases some fantastic Scottish ingredients elegantly lifted with some key Asian flavours.

How did you end up working in the care sector?

On arriving back from my travels, I went straight back into work at a small restaurant called Forage and Chatter in Edinburgh. It was a fantastic place to work but the hours were hellish. I realised I was speaking to my family more when I was on the other side of the world. I ended up looking away from fine dining and applying for a job in the care sector. It was a new build so was only 3 months old, the kitchen was top of the range and everything on the menu was made from scratch in-house. It was a bit simpler than what I was used to but the freshness, quality ingredients and philosophy behind the food was no different.

What’s your biggest achievement?

I have been very lucky and I am proud of everything I have achieved and all the places I have visited but MasterChef will always take some beating.

I think they get over 5,000 entrants so to make it just down to the final 32 was an achievement in itself.

Did the MasterChef experience make you a better chef?

Not necessarily a better chef but definitely a better person. As soon as the pressure hit me, I was just trying not to crumple in a heap on the floor but to cook well and get some amazing feedback for some of my food from the best has improved me hugely. I’m actually going up Ben Nevis in a few weeks to put myself out of my comfort zone again and that has come from the MasterChef experience. It’s about pushing yourself and realising you can do anything. I’m surprised at how long that feeling is lasting but so much has happened off the back of it.

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32

us Sirloin of Aberdeen Ang

“Its obviously been a bit difficult recently but I think shaking hands with your team when you arrive and then when you leave is very important.”

INGREDIENTS For the Beef 1 Sirloin of Aberdeen Angus Steak (300g) 15ml Vegetable Oil 100g Butter 4 Cloves Garlic For the Mushroom Puree 250g Flat Cap Mushrooms 1 Brown Onion 4 Cloves Garlic 100ml Chicken Stock 100ml Double Cream 50g Butter For the Ponzu Mushrooms 300g Oyster Mushrooms 200g Potato Starch 15ml Vegetable Oil 150ml Kikkoman Soy Sauce 2 Lemons 1 Orange 50ml Rice Wine Vinegar For the Pickled Radish 8 Red Radishes 100ml Mirin 100ml Rice Wine Vinegar For the Beef Sauce 3 Brown Onions 1 Bulb Garlic 3 Carrots 1 Head of Celery 1 Leek 50g Tomato Puree 1.5 Litre Chicken Stock 100g Oyster Sauce 75ml Kikkoman Soy Sauce For the Sliced Raw Mushroom 100g Chestnut Mushrooms For the Coriander 1 Punnet Micro Coriander For the Lotus Root 300g Lotus Root

METHOD For the Beef Sauce 1. Place the vegetables along with any cuts of beef in a large saucepan and sauté over a medium high heat until dark and caramelised.

2. Add the soy to deglaze.

3. Add the beef stock and reduce over a medium heat, cook until reduced by half.

4. Strain through a chinois to remove large pieces not needed, and then though a muslin cloth to remove any smaller pieces.

3. After several minutes add the stock and allow to reduce by half.

4. Add the cream and allow to reduce.

5. Once the liquor has reduced enough so it’s only really coating the mushrooms, blend in a blender on high spend until silky smooth, pass through chinois if needed.

6. Check seasoning, place into squeeze bottle and keep warm.

For the Ponzu Mushrooms 1. For the Ponzu Mushrooms, place the soy in a bowl gradually add the juice of the orange, lemons and vinegar until desired acidity levels are reached, set aside.

2. Slice the oyster mushrooms in half if needed. If not too big, leave whole, lightly coat in a little oil and dredge in the potato starch.

3. Fry in the deep fryer for around 1 ½ minutes until crispy.

4. Remove from fryer onto paper towel to drain, add to ponzu to soak.

5. Lightly warm in the oven, closer to plating.

For the Sliced Raw Mushroom 1. Thinly slice the mushrooms and keep aside for plating.

For the Pickled Radish 1. Leave around 2-3mm of green stem on the radish and discard the rest.

2. Cut into quarters.

3. Steep in the mirin and rice wine vinegar.

For the Lotus Root 1. Peel and slice the lotus root nice and thin on the mandolin.

2. Plunge straight into the fryer to avoid going brown and fry until golden and crispy. Remove from fryer, sprinkle with a little salt, and set aside for plating.

For the Beef 1. Remove beef from fridge at least 20 minutes before cooking to help come to room temperature for a more even cook.

2. Put frying pan on the stove to reach temperature.

3. Once it has reached temperature add a little oil.

4. Season the beef lightly with salt and pepper, and add to the frying pan.

5. Reduce to an almost thin syrup consistency, check seasoning.

5. After 2 minutes of frying, add the butter and garlic and baste the meat.

For the Mushroom Puree 1. Dice the flat cap mushrooms, the onion and garlic and add to a saucepan with a little oil and the butter.

6. Once cooked to just before your liking remove from the pan and leave to rest, (the meat will continue cooking a little while resting). Once rested the meat should be perfect.

2. Cook on a medium high heat, stirring every couple of minutes.

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7. Cut into three pieces and plate.

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THE COUNTRY CLUB

T he Country Club EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP

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YOUR QUESTIONS ANSWERED Win one of 20 places at a ‘Natasha’s Law’ virtual workshop in September.

Jacqui McPeake, (feature on p37), and Caroline Benjamin, of Food Allergy Aware are running 60 minute online workshops to help you and your staff get your heads around ‘Natasha’s Law’ which will be in place from 1 October 2021. The workshops will run through the legislation, there will then be an opportunity for you to put your questions to Jacqui and Caroline specific to your Left (left to right) Caroline Benjamin and Jacqui McPeake

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WIN

Win a 16GB Fire HD 8 tablet to keep you entertained through the summer months!

With a bright 8” display, loads of storage and a fast processor - the 2020 Fire HD 8 is perfect for streaming films and playing games.

With a battery life that lasts up to 12 hours, you’ve got more than enough time to use your Amazon Fire HD Tablet for the whole day. So, whether you’re replying to emails or scrolling through your socials, you won’t have to worry about losing power just as you’re pressing send.

“Alexa, play my morning playlist”. Voice commands like this will make all your tablet activities a little bit easier, thanks to Amazon’s excellent voice assistant Alexa.

Alexa gives you hands-free access to your music, games and apps, as well as weather info, your daily calendar and more.

For a chance to win this prize, send an email titled ‘Alexa’, along with your name, contact details and name of your Country Range Group Wholesaler to competitions@stiritupmagazine.co.uk

Closing date for the competitions: 31st August 2021. All winners will be notified by 30th September 2021. Postal entries can be sent to: Country Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire, BB5 5BY. Full terms and conditions can be found at: www.stiritupmagazine. co.uk/about

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16GB Fire HD 8 tablet

business needs. They can guide you through any confusion ensuring compliance across your business.

The workshops are open for anyone but specifically aimed at managers and supervisors both front and back of house in all sectors of the hospitality industry, responsible for preparing and selling food products.

Food Allergy Aware are running a workshop exclusively for Stir it up readers and we have 20 places up for grabs.

For a chance to win a place, send an email titled ‘Workshop’, along with your name, contact details and name of your Country Range Group wholesaler to competitions@stiritupmagazine.co.uk

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ADVICE FROM THE EXPERTS

Natasha’s Law:

Food Allergies Unwrapped

Jacqui McPeake, Director & Founder JACS Ltd & Senior Allergen Adviser for the Allergen Accreditation Scheme

The EU FIC (Food information for Consumers) Allergens Law 2014 produced a list of the “Top14” ingredients that cause 90% of reactions in the EU. The Law states that if a customer asks about the Allergen content of a meal or product, then the food business must be able to provide accurate information.

This list however does not cover everything, in fact the reports of reactions to foods outside the “Top14” has increased and many people have even reacted to common foods such as Kiwi fruit, Strawberries, Pepper, Apples, Peaches, Potatoes. There has also been a rise in reactions to foods in the legume family such as chickpeas, peas and lentils - this corresponds to a rise in the popularity of vegan foods.

an ingredient for the dough used to make the baguettes.

The sesame seeds were not visible and Natasha sadly suffered a fatal anaphylactic reaction whilst on the plane.

On October 1st, 2021 a new allergen law will come into force, commonly known as Natasha’s Law. Natasha Ednan Laperouse bought a baguette before boarding a plane with her father and friend. The baguette did not have a label to identify all the ingredients.

Natasha had a severe allergy to Sesame Seeds which were

HOW NATASHA’S LAW IMPACTS THE HOSPITALITY SECTOR

Natasha’s Law covers any food made on the premises, wrapped and ready to eat, displayed for the customer to choose the product themselves. This is known as PPDS -Pre- Prepared for Direct Sale. This includes sandwiches, baguettes, salads, cake and cookies which may be displayed in a chilled cabinet.

The customer will usually choose the item themselves and will not normally have a conversation with a staff member, therefore the ingredient and allergen information must be clearly visible on a suitable label.

Every business will need to decide how they will collate and display ingredient information.

Food businesses should have all their recipe and ingredient information on a recipe database.

There are labelling solutions readily available which will link to the operator’s database and will produce accurate labels daily.

If the information in the recipe

database is updated, the label will include the new recipe information which will ensure accuracy.

It has been suggested that due to the Covid pandemic, restaurants have been closed for several months and that Natasha’s Law should be delayed; however, it has been confirmed that October 1st 2021 is the date that this law will be enforced.

BE ALLERGEN ACCREDITED I am a Senior Allergen Advisor for the Allergen Accreditation Scheme. This is a national scheme which is available to anyone preparing and serving food such as schools, universities, hospitals, restaurants, hotels etc. Clients complete an initial online audit which is followed up with a physical audit of the premises.

The audit is very robust and covers all aspects from suppliers and procurement, storage, preparation and service of food to customers. The successful client will be a member of the Scheme for 3 years and can promote their success to their customers, reassuring them that they are pro-active and knowledgeable when managing allergens.

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NATA S H A’S L AW E X PL A I N E D Information, support and help for caterers

Stir it up recently organised a webinar to help readers prepare for Natasha’s Law. The webinar covers: Understanding the allergic consumer: Ruth Holroyd gives advice to caterers on how to accommodate the allergic consumer An overview of the current allergen legislation: Jacqui McPeake states what caterers need to know and where they can obtain advice and help An explanation of PPDS and what it means for the hospitality industry: Caroline Benjamin of Food Allergy Aware elaborates on the exact requirements of the legislation A recording of the webinar is now available to view at www.stiritupmagazine.co.uk

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Pacific West ticks all the boxes As the hospitality sector reopens, the combination of pent-up demand, a summer of staycations and a well-publicised shortage of staff is creating a perfect storm for operators.

Martin Finegan, Sales & Marketing Manager at Pacific West says, “With a shortage of staff across the hospitality sector right now, we are seeing a significant increase in demand for quality prepared products that are easy to serve but still deliver the wow factor that customers are expecting”.

Recent statistics, shared by online hospitality news website, Propel, state that the recruitment website Indeed currently hasad 50,000 jobs Surecrisp halfpage (210x145mm) advertised in the F&B sector.

Combine that with recent reports from Kate Nicholls at UKHospitality that the sector is 188,000 workers short, equating to an estimated 9% of the workforce needed, and it’s easy to understand why operators are struggling to recruit staff right now.

Whilst the demand from consumers remains high, this leaves hospitality operators with the challenge of maximising potential bookings with the reality of delivering food consistently. In addition, many operators are reporting surges in demand that can be difficult to manage, frozen seafood means that you can always be prepared and ready to go!

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highlighted fish and chips as the one of the top five choices for consumers eating out post lockdown.

The research also shows a notable shift towards starters, taking a 17.3% share of food sales, nearly double the figure in 2019 (9.1%).

Martin goes on to say, “Seafood is notoriously difficult for home cooks to source,

and many are nervous of preparing it too. The Pacific West range of value-added seafood ticks the boxes to delight customers with creative dishes, at fixed prices, with zero wastage.

There’s no need to disappoint customers and put your kitchen under pressure when you choose quality prepared seafood from Pacific West.”

t e G e f i L r o f Food Togethers BRING THE COMMUNITY TOGETHER THROUGH YOUR KITCHEN’S FOOD

During a year of isolation and national concern about physical and mental health, never has it been more important to nurture connection with your community.

And what better way to do this than through tasty, nutritious food!

Food for Life’s Get Togethers programme aims to bring communities together through one thing we all have in common – food!

Whether it’s growing, cooking or eating, people are encouraged to set up regular community activities that connect people from all ages and backgrounds through food.

The reasons why are clear. According to Campaign to End Loneliness, 45%

of adults feel occasionally, sometimes or often lonely in England. This equates to twenty five million people.

What is more, Eden Project Communities’ initiative The Big Lunch found that disconnected communities could be costing the UK economy £32 billion every year.

When COVID-19 hit, isolation and food poverty became centre stage.

Yet Washingborough Academy, a Gold Food for Life school, insisted that a global crisis would not stop them lunching with older generations in their community.

Lunch was prepared by the school cook for a member of the older generation in their community.

The meal was delivered to them – ready to eat together with the pupils in school via video call.

Another heart-warming example is of Bourneville Grange Care Home, who teamed their residents up with children from the local Hollywood Primary School. Pre-Covid, the children visited weekly, when the residents and pupils would bond through food related activities – such as gardening and cooking together, telling stories and singing – forging friendships that will last a lifetime. One resident with dementia could remember the child they were partnered with after the sessions and asked when they’d be coming again.

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THE GREEN GAUGE

T hroughout the pandemic, those involved in the Get Togethers programme have been holding activities in line with restrictions, including seed swaps and live cook-a-longs on YouTube.

The latest Get Togethers campaign – Plant and Share – saw communities, schools, care homes and nurseries across the country getting creative with their food growing. From crocs and chandeliers, to toilets and tyres, salad leaves, herbs, fruit and veg are growing in unusual containers – ready to be shared with their friends, family and wider communities.

Your kitchen team can get involved too.

What better way to spread an understanding of the tasty meals your team serves than through a Get Together, bringing the community together?

Get in touch today and find out how we can support you.

Stir it up readers can take advantage of 10% off Food for Life’s Sustainable Catering Certifications. Visit foodforlife.org.uk/stiritup or contact Clare at cclark@soilassociation.org 1

https://www.campaigntoendloneliness.org/the-facts-on-loneliness/

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https://www.edenprojectcommunities.com/the-cost-of-disconnected-communities

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August menus INSPIRATIONAL RECIPE IDEAS FOR

1

FOOD FOR THOUGHT

THE PERFECT SERVE

Lots m inspira ore t ideas ional c found an be stiritu at w w w. p ma co.uk / gazine. recipe s

Don’t wait until National Prosecco Day on 13th to try this cool combination of black cherry, kirsch and chilled prosecco … cheers!

2

SUMMER DAYS This stunning show stopper of a tart, combines turmeric, thyme and tomato using tofu for the filling making it a vegan nutritional powerhouse of a main course. www.thebalancedkitchen.co.uk

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A TALKING POINT Cream first then jam or jam first then cream…

Let your customers decide during Afternoon Tea Week (9th-15th).

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RICE IS NICE Gluten-free and least likely to cause allergies, rice is an ideal ingredient for the whole menu. This Vegetable stew with middle eastern rice is allergen-free and packs a punch. For more recipes visit www.tildafoodservice.com

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GAME ON! Elevate your BBQ menu with the addition of venison, wild boar or partridge. This fiery Korean style BBQ pheasant is sure to please.

6

SI SEÑOR! A sensational vegetarian burger is an essential menu item for National Burger Day (26th) and this NoChicken Mexican Burger from The Vegetarian Butcher loaded with Orange tomato salsa and avocado is a sure-fire winner.

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