Page 1

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUG 2019

• Med Menus • Ice Ice Baby • Chippier Chips


g n i c u d o Intr

NEW HEINZ SALAD DRESSINGS

NO ADDED PRESERVATIVES OR FLAVOURS

stra wbe rr blac ies, blu kbe ebe rrie rrie s s,

honey, mustard

lemon, lemon zest, thyme

red grapes

garlic, tarragon, black pepper, dried bell pepper

garlic, cheese, herbs

The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer.

@KraftHeinzFSUK


TAKE STOCK

FROM THE EDITOR

Hi

DOWNLOAD OUR APP

& Welcome Summer is finally here! Although the weather can be unpredictable, come rain or shine summer is still a fun season that’s full of great opportunities to increase trade. We may not enjoy a Mediterranean climate, but you can still bring a taste of it to your customers!

Nutritious and tasty dishes keep the entire family happy - and encourage them to return. We spoke to Gordon Forster from Safari MK on page 45 serves at his award-winning children's soft play and party venue.

on page 23 gives tips on how to put as

touch of sunshine to those customers

much care and attention into a non-

reminiscing about their holiday and

alcoholic drink as an alcoholic one

those looking forward to one. Read our

- and charge as much.

the week when it’s usually quieter. Another taste of summer (even if it rains) is ice cream. With national average consumption at nine litres per person per year, ice cream is a big scoop of your profits. July is National Ice Cream Month so this is a great opportunity for you to offer something special. Vanilla is still the nation’s favourite flavour but our feature

And don’t forget to check out the Take Stock app! Not only will it bring you the best bits of Take Stock but there’s an

#FeedYourEyes on our Twitter and Instagram pages. The competition is hotting up as the standard of entries we receive just keeps getting better! So thank you all.

Unitas, we hope you enjoy this issue.

your food and drink options reflect this.

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUG 2019

And finally, keep posting to

up-sell your ice cream offering.

your business than usual, so make sure

YOUR TAKE STOCK MAGAZINE

fingertips to explore.

On behalf of the Take Stock team and

attract a higher number of families to

Take

extensive range of recipes right at your

on page 26 will give you tips on how to

School’s out, so the summer months

takestockmagazine.com

be a real profit booster if they are exciting

will not only boost sales but bring a

about your business, especially during

VISIT US ONLINE

Summer thirst-quenching soft drinks can enough to premiumise. Our feature

nights are great for generating a buzz

@TakeStockMag

about the family friendly menu he

Holding a Mediterranean theme night

feature on page 12 to get ideas. Theme

FOLLOW US ON

Tracy x 3

• Med Menus • Ice Ice Baby • Chippier Chips

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill

takestockmagazine.com


CONTENTS FEATURES 12-14 Summer Plates 16-17 Sunshine Sidras 19-20 Big-up your Chips 23-24 The Sober Truth 26-27 All Scream for Ice Cream 29-30 Rev up your Rosé 34-35 Get Ready to Rum-Ble! 36-41 Sunday Best 45-46 A Winning Family Menu 48 Have you Tracked & Traced?

19

36

BIG-UP YOUR CHIPS

12

26

SUMMER PLATES

ALL SCREAM FOR ICE CREAM

45

SUNDAY BEST

takestockmagazine.com

34

4

GET READY TO RUM-BLE!

A WINNING FAMILY MENU


10

WHAT'S NEW

EVERY ISSUE 7 Calendar 10-11 What’s New 33 Feed Your Eyes 42-43 We Grill - Matt Healy 50 Plan Ahead

33

42

WE GRILL - MATT HEALY

RECIPES 14 Seafood Rub Scampi 14 Mediterranean Bruschetta 14 Rustic Ratatouille 27 Honeycomb Ice Cream 41 Yorkshire Pudding Wrap 41 Spiced Marmalade Glazed Gammon

27

HONEYCOMB ICE CREAM

14

41

SEAFOOD RUB SCAMPI

14

YORKSHIRE PUDDING WRAP

41

5

RUSTIC RATATOUILLE

SPICED MARMALADE GLAZED GAMMON takestockmagazine.com


UK'S NO.1 RIDGE CUT CRISP!*

GLUTEN FREE SNACKING!

UK'S NO.1 NUTS BRAND!*

NEW TO KP! ...ABSURDLY GOOD SNACKS

*AC Nielsen Data Impulse Market MAT 23.2.19.

NEW TO KP! ...POPPED NOT FRIED!

THE ONE

one case! Offering McCoy's best sellers in you! Less outlay, using less space for More choice for your customer! l

l

STOP

FOODSERVICE SOLUTION!


Calendar July-August

1-2 JULY

IMBIBE LIVE Olympia London

SKILLS FOR CHEFS CONFERENCE

3031 JULY

INTERNATIONAL CHEESE AWARDS Nantwich, Cheshire

1-2 JULY

1011 JULY

THE SNACK SHOW Olympia London

1012 JULY

LACA MAIN EVENT Hilton Birmingham Metropole

2

INTERNATIONAL BEER DAY

1114

BIRMINGHAM COCKTAIL WEEKEND

2-4 AUG

FOODIES FESTIVAL Inverleith Park, Edinburgh

114 JULY

WIMBLEDON

JULY

2 JULY 2 JULY 5-7 JULY

THE PUB CONFERENCE The HAC, London

THE CATEYS Grosvenor House, London

THE ALLERGY & FREE FROM SHOW Olympia London

628 JULY

TOUR DE FRANCE

9 JULY

INTERNATIONAL WINE CHALLENGE AWARDS DINNER Grosvenor House, London

911 JULY

GREAT YORKSHIRE SHOW Harrogate

1213 JULY

COCKTAILS IN THE CITY Bedford Square Gardens, London

1214 JULY

FOODIES FESTIVAL Tatton Park, Cheshire

1314 JULY

NYETIMBER DORSET SEAFOOD FESTIVAL Weymouth Harbour, Dorset

14 JULY

BRITISH GRAND PRIX

1421 JULY

THE OPEN

2729 JULY

WHITSTABLE OYSTER FESTIVAL

7

AUG

610 AUG 711 AUG

GREAT BRITISH BEER FESTIVAL Olympia London MR BLACK ESPRESSO MARTINI FEST

10 AUG

PREMIER LEAGUE STARTS

12 AUG

GROUSE SHOOTING SEASON OPENS

16 AUG

RUM DAY

24 AUG

CORAL CHALLENGE CUP FINAL Wembley Stadium

2426 AUG

FOODIES FESTIVAL South Parks, Oxford

26 AUG

BANK HOLIDAY

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Life’s a picnic with Caterers Kitchen


The foodservice industry is now in your hands

Download the NEW Take Stock app today and have all the tools of the trade at your fingertips. Here is just some of what you will find: • • • •

A comprehensive recipe library Help to plan more effectively Industry leading tools and guides The latest in new product developments

And much more...

Download for free NOW!


New What’s

July-August

A New Spirit

*CGA On-trade Market Report w/c 04.03.2019

SMIRNOFF, the UK’s number one vodka brand*, has launched a new spirit drink, Smirnoff Infusions. The new drink is made with Smirnoff No.21 Vodka, infused with real fruit essence and natural ingredients to produce two delicious flavour variants, Smirnoff Infusions Orange, Grapefruit & Bitters and Smirnoff Infusions Raspberry, Rhubarb & Vanilla. With an ABV of 23%, the drink is recommended to be served in a wine glass filled with ice, mixed with soda and garnished with raspberries, orange or grapefruit, depending on the flavour, with the finished serve containing 87 calories based on a 50ml serve of Smirnoff Infusions. Suited to lower tempo occasions, with its depth of flavour, refreshing garnish and unique serve it is likely to prove popular with consumers. The launch will be supported with a £4.4m above the line campaign which is predicted to reach 97% of the UK population of legal purchase age, across its first year in market.

Sour Cream and Chive flavour is joining Yushoi’s range of baked pea snacks. A combination of new flavours and textures with naturally healthy ingredients means the products are delicious with added nutritional value. Yushoi’s range also includes Sea Salt & Balsamic Vinegar, Sweet Chilli with Lemon and Lightly Sea Salted. The unique oven-baked pea snacks have multiple benefits making the 21g packs perfect for on-the-go snacking. Suitable for vegetarians, they’re a great source of protein, are high in fibre and have 90 calories or less per serving. Distinctive new packaging has real shelf appeal, and effectively communicates key product benefits and the bold, impactful flavours within the range.

smirnoff.com

yushoi.co.uk

Try a Dram

A Thrilling Partnership Seabrook Crisps is to continue as the category exclusive partner with Alton Towers Resort. It sees Seabrook build on the success of last year’s partnership to help them reach a broader audience than ever before and, according to Nielsen data, become the UK’s fastest growing major crisp brand. Driving sales of the Seabrook Crinkle Cut range, is an on-pack promotion offering purchasers two for one entry at the theme park, worth up to £56 per pack. Running through to September, the promotion is being backed by TV and radio advertising, social media, digital advertising, email marketing and a full scale trade and consumer PR campaign.

Yardhead, the latest whisky from the newly returned John Crabbie & Co, challenges the idea of how single malt Scotch whisky can be enjoyed. Known for breaking whisky convention over its 218 year history, Crabbie’s Yardhead is designed to be served however the customer enjoys and is the perfect product for introducing Scotch to your non whisky drinking customers. Ageing in ex-bourbon casks gives notes of rich vanilla, citrus, and sweet apple meaning that Yardhead is excellent mixed in long drinks yet distinctive enough to be the perfect base for cocktails. Bottled at 40% for maximum drinkability.

seabrookcrisps.com takestockmagazine.com

East Asia Delight

halewood-int.com

10


Spice up your Mixer

Saluti! There’s a new super premium gin in town - Villa Ascenti. Hailing from Italy, the 41% ABV gin is distilled at a brand new distillery in Santa Vittoria, using a refurbished Frilli copper pot still from the 1970s. There, Master Distiller Lorenzo Rosso works with local producers and farmers to source ingredients for the new gin, including Moscato grapes, fresh mint and thyme. Triple distilled with the finest Tuscan Juniper the resulting gin has a smooth fruity flavour from the grapes, a vibrant and refreshing nose, zesty juniper notes and a velvety, slightly sweet taste.

Coca-Cola has created a new milestone in its 134-year history with the introduction of Coca-Cola Signature Mixers - a range of four specially crafted drinks, designed to be mixed with premium dark spirits. They are: Smoky - to be paired with spiced rums and premium whiskies; Spicy - for spiced rums, aged and golden tequilas and spiced or sweet whiskies; Herbal - the ideal mixer for amber whiskies and most rums, and Woody - designed to bring out the best from golden rums and smoky, woody whiskies. Created in collaboration with a handful of the world’s leading bartenders, who were challenged to create a range of new taste experiences, Coca-Cola says the result is 'a totally innovative and unique product range for mixology'. Served in a contemporary 200ml Hutchinson glass bottle, the launch is being supported by a social media and digital campaign, trade events, POS, training and branded glassware. coca-cola.co.uk

Cîroc Rocks!

The perfect serve? 125ml Villa Ascenti Gin with 500ml Prosecco, 125ml soda water and a splash of syrup, garnished with fresh herbs and grapes and served in a carafe over plenty of ice.

Ultra-premium vodka brand Cîroc has released a limited edition watermelon variant, created with summer spritz cocktails in mind. Made using French grapes the 37.5% ABV five-time distilled vodka has been infused with natural watermelon, which is considered one of 2019’s top trending flavours. According to Cîroc the result has the 'fruity and refreshing taste' of watermelon, coupled with 'sweetness and zest' from the Cîtroc vodka. Presented in a bright frosted red and white bottle, Cîroc Summer Watermelon joins Cîroc Red Berry, Cîroc Apple and Cîroc Pineapple in the brand’s flavoured vodka portfolio, and will be available for a limited time only. Diageo’s signature serves for the new variant are the Watermelon Spritz and the Watermelon Royale.

diageo.com

ciroc.com/vodka-cocktails

Going Low BrewDog has announced a low-alcohol version of their flagship craft beer, Punk IPA. At 0.5% ABV the brew is full of flavour, hopped to oblivion with American and New World hops and offers drinkers the same bold flavours and tropical fruit mixes of Punk IPA, but with none of the alcohol. With sales of low and no-alcohol up a huge 381% in the past two years according to EeBria Trade, operators have to have quality products to satisfy customer demand. Punk AF is an obvious candidate! brewdog.com

11

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Summer Plates

Mediterranean - the word alone is evocative, conjuring up warm winds blowing gently across sun-kissed isles and platefuls of simple, delicious, life-giving food. What's not to love about Mediterranean cuisine? Entice your customers through the door this summer with a Mediterranean themed evening.

What to serve Pizza and pasta are always going to be right at home on a Mediterranean menu. However, why not make it more

Whether it reminds customers of a

authentic by serving lots of delicious

holiday they have enjoyed, or gets

and nutritious fish, seafood and

them in the mood for their next, serving

vegetables. The healthier twist will

Mediterranean cuisine is a guaranteed

appeal to those customers who have

customer pleaser. The versatile style of

adopted vegetarianor flexitarian

food makes for a relaxed and informal

lifestyles as well as encouraging

dining experience to suit all tastes.

others to try something new.

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12


TAKE STOCK

FEATURE

Olive oil

Fish

No Mediterranean diet is complete

To be truly authentic, fish and seafood

without olive oil! However, organic,

should feature heavily on your menu.

good quality extra virgin olive oil is the recommended one to use.

• Mussels - a popular choice, they

make a great starter or sharing dish.

• Use as seasoning - just dress your

Serve moules marinière, or to make

it slightly healthier, opt for tomatoes

and chilli. For something a little

• Butter is not traditionally part of

different why not serve crunchy

Mediterranean cooking, so replace

mussels baked in their shells with

it with olive oil

garlic, parsley butter and breadcrumbs.

cooked dish with a splash at the end

• Extra virgin olive oil has a high

• Salmon - a whole baked salmon

smoking point, which means you

fillet studded with olives, sun-dried

can fry at quite high temperatures -

tomatoes and basil will make an

great for sautéed potatoes, fried eggs,

impressive centerpiece and is ideal

omelettes and pancakes

for sharing.

• Anchovies - a central ingredient to

lots of Med dishes. These are popular

in a salad nicoise or Caesar, and as a

pizza topping. Or you can get creative

and mash some drained anchovy

fillets with the juice and grated

zest of a lemon, extra virgin olive

oil and a finely chopped shallot

to make a vinaigrette to

pour over grilled,

steamed or

baked fish.

Source: Avlaki

Vegetables Vegetables are an important staple of a Med diet. Served as an appetiser, main or side, vegetables should be a huge part of your menu. Ideas include courgettes with tomato and feta, potato salad (minus the mayonnaise) with cherry tomatoes, olives, roasted red

of industry leaders expect healthy eating offerings to grow the fastest over the next 3-5 years Source: MCA

• Add a splash of oil into the boiling water when cooking rice

75%

peppers and fresh herbs, courgette and quinoa-stuffed peppers and a stew of summer vegetables (see recipe).

13

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Seafood Rub Scampi

By McCormick Serves 4 I Preparation time: 10 minutes I Cooking time: 5 minutes

INGREDIENTS ⅓ cup olive oil 4 cloves garlic, minced 1 lb shrimp, peeled & deveined 2 tbsp white wine 1 tbsp McCormick Herb with Lemon Seafood Rub 2 tsp McCormick Parsley Flakes

METHOD 1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant (do not brown) 2. Stir in shrimp, wine and Seafood Rub; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in parsley 3. Serve with crusty bread or over cooked pasta or rice

Rustic Ratatouille by Natalie Wheen at Avlaki Serves 6-8

INGREDIENTS 500g mixed pepper, cut into bite size chunks 500g strong onions, finely sliced 500g courgettes, cut into bite sized chunks 500g aubergines, unpeeled & cut into bite size chunks 500g ripe tomatoes, peeled & roughly chopped 4 large cloves of garlic, peeled & chopped 100ml organic extra virgin olive oil Freshly ground black pepper & sea salt To garnish, flat leaf parsley, chopped

METHOD 1. Add oil to a large, wide, heavy bottomed pan and heat, but not too hot

Mediterranean Bruschetta

2. Add the garlic and onions to soften, but don’t let them caramelise

By McCormick Serves 15 I Preparation time: 25 minutes

3. Add the aubergines and meld with the

INGREDIENTS

METHOD

Bruschetta toasts

1. Preheat oven to 425°F 2. For the bruschetta toasts, slice bread into 32

1 loaf French bread 2 tbsp olive oil ½ tsp McCormick Parsley Flakes

Topping 1 cup plum tomatoes, finely chopped ¼ cup black olives, chopped 2 tbsp olive oil 1 tbsp cider vinegar 2 tsp McCormick Basil Leaves 1 tsp McCormick Oregano Leaves 1/2 tsp McCormick Onion Salt 4 oz goat's cheese (chèvre)

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(½ inch thick) slices

3. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet and bake for 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack 4. For the topping, mix tomatoes, olives, oil, vinegar, basil, oregano and onion salt in medium bowl. Let stand at room temperature for 30 minutes to allow flavours to blend

5. Spread 1 teaspoon of goat’s cheese on each slice of toast, top with 1 tablespoon of the tomato mixture and serve 14

onions. Turn several times, for about 5 minutes, until the aubergine is semi-cooked and softening

4. Add the peppers then stir in the courgettes and tomatoes. Stir again 5. Don't fry the veg - let them stew in the oil without disintegrating. Cover the pan and simmer for about 30 minutes 6. Uncover for another 10 minutes or so, check the seasoning, and add the parsley to garnish 7. Serve hot or cold by itself, with grilled meats, pasta or as part of an antipasto selection. Add a few pitted olives and capers for extra bite


Sunshine

Sidras

Cidre in France, sidra in Spain, cedro in Italian and cider in the UK. Whatever you know it as, it's a refreshing accompaniment to your Mediterranean menu. Why not impress your customers and mix up your product offering with some foreign flavours to really give them a taste of the Med?

Spain

Sidra Avalon Cider

El Gaitero Cider

Maeloc Blackberry Cider

Avalon is a brilliant pale yellow Sidra at

Spain’s best seller, this refreshing 5.5%

A 4% ABV craft fruit cider. Made with

5.5% with a smooth style and a slow

medium-dry cider is pale, crisp and light,

apples exclusively cultivated in Galicia,

release of fine bubbles forming an

with a clean apple flavour. Known in

with fresh blackberry juice added.

attractive and a persistent lacy head.

Spain as Sidra Champanada due to the

There is a Strawberry variant, made

Clean aromas of green apple shine

way it’s fermented in the bottle - hence

the same way, but with the juice

through with hints of balsam.

the champagne style cork.

from sharply sweet strawberries.

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16


TAKE STOCK

FEATURE

France

Cidre De Normandie Bayeux Doux

Loïc Raison Breton Cidre, Brut

Loïc Raison Brut Framboise

Made with some pears, this classic cider

Brittany’s most popular cider, famous for

A pairing of cidre with real raspberry

has a 'bittersweet' edge reminiscent of

its character and freshness. 100% natural

juice and just a touch of sugar

our own west-country farm ciders.

with no added water, colourings, sugars

culminates in a tasty, fruity, and

or additives, Loïc Raison Cidre is 4.5%

refreshing beverage. A bronze medal

ABV. Fat and generous on the palate the

winner in the 2018 International

mouth feel is both silky and robust.

Cider Challenge.

Angioletti Mela Rossa Sidro

Angioletti Secco Sparkling Italian Craft Cider

Angioletti Rosé with Blueberry Craft Cider

Angioletti Mela Rossa Sidro is a

Angioletti Secco Sparkling Italian Craft

Made with apples from the Italian

medium dry cider that is crisp and

Cider is a 5% ABV dry cider with aromas

Dolomites which are then blended with

fresh with crunchy apple flavours and

of fresh apple and white blossom. Made

blueberries, carefully pressed in Italy. A

a refreshing, lightly sparkling style.

with 100% Italian apple juice the same

premium 4% ABV sparkling craft cider

5% ABV.

way as Prosecco, the result is intense,

with forest fruit aromas, followed by

fresh flavours of orchard fruits, followed

fresh apple and blueberry flavours.

Italy

by a satisfying, clean and crisp aftertaste.

17

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r u o y Make e l z z i s r e m sum With the HEINZ Table Top range

The HEINZ table top range is great for adding instant flavour and excitement to any plate. From barbeques to salads to dipping, the HEINZ classics are here to take your menu to the next level, with the taste your customers know and love.


TAKE STOCK

FEATURE

Big-up your

Chips From chunky chips to skinny fries, crinkle cut to waffle, serving a good variety of 'chips' will please all of your customers, help boost sales and fry up some well-needed profit. The chip revolution

the appetising taste and appearance

street food chains. Knowing what

of traditional French fries and the

they are serving is a great way to keep

profitability and performance of coated

on-trend with your chips. Offer a combo

fries. The coating also retains heat for

of skin-on and sweet potato fries with

longer - perfect during busy periods -

a mixture of toppings such as bacon,

and makes the cooking process quicker.

cheese and BBQ sauce, load up your

Available from Lamb Weston, Stealth

chips with chip shop curry sauce, or go

Good stealth!

Fries are gluten free.

large with beef chilli, cheese and sour

Stealth fries are the secret weapon

Be creative

The humble chip is finally having its day. Once just a bit on the side, the chip has now become the star of the plate. Big-up your chips and serve as a premium side, stand-alone or sharing dish.

on any menu. Thinly coated with a transparent batter it makes them crunchier than standard fries, so gives customers the best of both worlds -

cream. Waffle fries are the new kid on the block. Serve with nacho cheese and

Salt and pepper, masala and piri piri fries are all now appearing on menus - with fries even having their own section of the menu. Take inspiration from high

bacon, pulled pork and BBQ sauce, or fried chicken, cheese and gravy, served with coleslaw. Cajun spiced fries are a menu must and loaded fries with chicken steak, Tex Mex and chilli cheese work well too.

19

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Ellis’s burger joint in Burnley has created

their biggest selling accompaniment

chip offering is family friendly for the

11 different versions of fries alongside

for chips are in-house garlic mayo and

school holidays. Chip butties at lunch

the favourites of skin-on fries, sweet

imported satay sauce, with black truffle

(to eat in or to go) are an easy and quick

potato and cheese fries. They include

and award-winning vegan basil mayo

lunch option. Offer gluten-free bread

Big Mac Fries (fries, beef patty, lettuce,

also very popular. Other sauces include

alongside white and brown. Cater for

their special sauce and sesame seeds)

BBQ mayo, sweet chilli, beetroot and

different appetites by offering kids and

and Pizza Fries (fries with pizza sauce,

horseradish, dill and gherkin and spicy

adults sized portions like Safari MK, a

melted mozzarella and pepperoni).

tofu. “We trained with one of the best fry

children’s soft play and party venue

shops in Amsterdam and high quality fries

based in Milton Keynes. The menu there

have always been our driving force. We

includes a bowl of plain chips, chips

believe this has been a key factor in our

and melted cheese, chips and beans,

success,” says Chan Beevers, director. “We

curly fries and chips and homemade

also make over half our sauces ourselves

beef chilli which are all available in both

and I feel this is really what sets us apart

sizes. However, keep portion control in

from the rest.”

mind: Steven Cross, head chef at Park

Get dipping! Tomato ketchup may be the king of condiments, but there is more than one way to dip a chip! An accompanying sauce not only brings extra taste to a plate of chips but is an easy way to add a premium price. Award-winning

Community School in Havant, Hampshire and LACA School Chef of the Year 2019

BeFries in Brighton has built their

School’s out

business around chips and sauce.

There is no getting away from the fact

scoop and only gives the children a

Taking inspiration from Belgian fries,

that kids love chips, so make sure your

35ml sauce sachet.

measures chip portions with a Kraft

The ‘healthy’ chip For those customers who want a treat without the guilt, it is possible to serve a healthier version of chips. • Bake instead of fry • Use or make thick cut chips • Skip the salt - let customers season them • Sweet potato fries are higher in fibre and vitamin A, and lower in calories • Rustic chips have the skin left on for goodness. Cut them big and chunky, and bake

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20


TO CLAIM YOUR FREE MERCHANDISE, WIN PRIZES AND GET LOTS OF INSPIRATION VISIT

WWW.SENSATIONALDRINKS.COM

WE CAN PROVIDE EXPERT ADVICE, INSPIRATIONAL IDEAS, HELP YOU GROW YOUR BUSINESS AND OPTIMISE YOUR GUEST EXPERIENCE

SINCE 1845


TAKE STOCK

FEATURE

The

Sober Truth With an increasing number of adults choosing alcohol free drinks, times are changing at the bar.

Research group CGA suggests that while Britons are not consuming as much

Serve for success

alcohol, they are spending more money

Selecting the right range is only one

on out of home drinking occasions.

part of the process. To get sales flying, it’s all in the delivery. Over 8 in 10 of

And with this sober revolution comes

your customers will be inspired to order

high expectations. Customers who

and pay more if they see a drink served

are not drinking alcohol still want

well and made in an interesting way.

and deserve the same high-quality

It’s important to make sure your serve

experience.

matches the experience you want your guests to have. The more premium

With experts predicting the no-booze

your venue, the higher the expectation

trend to rise over the next 12 months,

for a sensational drink experience with

Britvic has gathered a team of expert

customers willing to spend more for

mixologists to look at ways in which

products perceived as premium.

61%

of consumers want better choice when it comes to non-alcoholic drinks

you can serve for success.

23

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Why is serve important?

Best ingredients - make your

• It delivers a better experience for

soda water to ice, using the freshest and

best quality ingredients will enhance

your customers

• It encourages drinkers to keep

coming back to the bar

ingredients and mixers high quality. From

your drink and make it stand out. Flavours - using herbs and spices as

• Customers will want to return to

ingredients is a great way to produce less

sweet options and using citrus and/or

your venue

• A better serve allows a trade up

opportunity and increased spend

per head

• Other customers will see it, and

want it!

How to deliver Glassware - first impressions count so the style of glassware you use will speak volumes about the quality. • Highball glass - great for long drinks

with ice

creating your own drinking vinegars will help bring balance to your drinks. POS support - maximise the POS support from brands. Using it inside and outside your business will spread the word and help generate sales. Get social - never underestimate the power of social media. The better looking your drink, the more chance it will get snapped and posted by your customers. Training - customers are looking for an experience they cannot get at home.

• Hurricane glass - for fruit forward,

It’s the craft of the bartender that keeps

them coming back for more, so training

fun drinks

• Coupe - perfect for strained cocktails

is vital to ensure that every drink is

served with panache.

that are served without ice

• Jam jars & kilner jars - great for

Pricing - it’s a fact that customers are

Instagrammable options and with

willing to pay more for a better quality

serving taps for sharing

of experience. Up your game and make more profit from each serve.

Garnish - those extra touches turn a good drink into a great experience. Garnish not only adds an extra flavour dimension to a drink, it also shows you

Temperature - drinks should be served at the right temperature. A few degrees can make a real difference.

care and allows a premium price. Pick

Be better - continue to surprise and

one ingredient featured in the drink and

delight customers by constantly asking

use it as a garnish - for example orange

yourself if your drink presentation could

peel, a rosemary sprig or coffee beans.

be better. No matter what the drink, it can always be enhanced.

• Drinks that have natural flavours

and ingredients

• Drinks made with real fruit, spices

and botanicals

• Offer mixers and RTDs from brands

with heritage: R. Whites; Teisseire;

Schweppes 1783; London Essence;

Perrier and San Pellegrino being

great examples

Make sure a non-alcoholic drink:

Mindful drinks

• Looks the same

Mocktails may be the name associated with low and zero alcoholic cocktails

• Tastes as good

58%

Stock:

- but it’s having a shake up! Now, the

• Is garnished the same

term most used in the on trade to

… as an alcoholic one

describe this category is ‘mindful drinks’. The name change has helped give

Soft drinks

the category a fresh new identity that chimes with what consumers are

of consumers

The importance of soft drinks in the

are drinking more no & low ABV drinks than last year

converging trends: health and wellness,

For inspiration and recipe ideas visit

premiumisation, a desire for heritage

sensationaldrinks.com

and authenticity, and the rise of experiential drinking.

takestockmagazine.com

looking for.

on trade is being propelled by several

24

Sources: Britvic, CGA, University College London


Available now, stock up today. 2 CGA - GB Mixed Drinks Report 2018 – Out of Home Leisure Market.


All Scream for

Ice Cream On average, each person in the UK eats nine litres of ice cream every year* making it a highly profitable food for operators to sell. And with July being National Ice Cream Month it presents a great opportunity to offer customers something special - and drive profits at the same time. The appeal Ice cream parlours are one of a handful of growing sectors - with a 20% increase in outlets during 2017. One of the best things about ice cream is how versatile it can be - from a bowl of vanilla, to an ice cream sandwich, to a waffle cone bursting with colour and flavour - there’s an ice cream for everyone!

Flavours When you’re choosing your ice cream there are thousands of flavours to look at. According to research by Kerry, the fastest growing flavours in Europe

takestockmagazine.com

include elderflower, honeycomb and prosecco and many customers will be looking for something new to try. However don’t neglect the old favourites - vanilla is still the best-selling flavour in the UK followed by chocolate*.

Good enough to share Make your ice cream offering so special that customers will want to share pictures of it on social media. If you have space, tubs of delicious, colourful flavours at the front of your outlet really

Health

draw people in. The Sea Shanty Cafe in

Whether it’s ice cream with a healthy

to their advantage, by finishing their

added ingredient, like probiotics or

ice cream cones off with a wafer with

sustainably sourced vanilla, or something

their name on, so when pictures of

that tastes great but is lower in calories

their delicious creations are shared on

like refreshing fruit sorbet, it’s a good

Instagram, everyone who sees it knows

idea to have a healthier alternative on

where to head for a treat of their own.

Trearddur Bay, Anglesey, is using this

your menu. Sorbet is usually vegan and gluten free too.

Other ways to serve

Make it premium

Ice cream is extremely versatile - and the

Premium ice cream is a trend that is

best news is it appeals to both young and

worth cashing in on. In their research,

old! To make stand-out milkshakes

Kerry found: “Consumers view ice cream

simply blend ice cream with milk

as an indulgence - and they want it to

and add an extra flavour, fruit

taste and feel like one.” So for a relatively

or chocolate or anything

low cost, you can make a bowl of ice

you think your customers

cream into something really special by

will enjoy. Gelato is

adding finishing touches like chocolate

currently very popular -

pieces, or by creating layers of flavours

it's a low-fat version of ice

and toppings. Choose high-quality ice

cream made with more

cream and ingredients and offer waffle

milk and less cream. For a

cones instead of the traditional wafer

sharing experience, why not

cone for a premium feel.

offer two-spoon sundaes?

26


TAKE STOCK

FEATURE

Make them on-trend by filling a waffle

Java Vanilla and Nuii Cookies &

with all the yumminess rather than a

Idaho Valley Mint.

dish, and add popular toppings like Oreo cookies.

Skittles - strawberry ice cream with Skittles pieces wrapped in a refreshing

What’s new for 2019

strawberry sorbet coating. The number

Ben & Jerry’s Moophoria - this lighter

ice cream.

version of the classic has all the chunks and swirls customers love, with half of the calories. Available in Chocolate Cookie Dough and Caramel Cookie Fix each contains only 132 & 128 calories per 100ml .

one sugar confectionery brand in an

have been launched: Cherry Bakewell, Pistachio and Mixed Berry Sorbet (all suitable for vegetarians) available in 4.5 Ltr.

free chocolate with coconut oil. With

Makes 1 litre

75g caster sugar 2 tbsp clear honey 1 tsp bicarbonate of soda 500ml whipping cream 1 tin (397ml) condensed milk, sweet

METHOD

Source: Eden Farm

plant-based ice cream covered in a dairy

By Carol Ridehalgh, author of Fodder for Foodies

INGREDIENTS

Kelly’s of Cornwall - three new flavours

Magnum Vegan Classic - a dairy free ice cream with cream flavour, it’s a balanced

Honeycomb Ice Cream

Ice cream around the world

1. Put the sugar and syrup into a pan and cook over a low heat until the sugar melts

2. Turn up the heat and boil rapidly until the caramel is a mid-golden colour

over 3.5m vegans in Britain, this is a

• Argentina's most popular flavour

must have.

is dulce de leche with chocolate

Kinder Ice Cream Stick - made with

chips, followed by banana split

40% fresh whole milk, it has been

and chocolate with almonds.

designed with care and attention, giving

• Southeast Asia's Thai rolled ice

you that unique Kinder chocolate

cream has made its way to the

4. Using a spatula scrape out the mixture onto a magic mat/parchment paper. Do not spread and leave to cool

UK. The creamy mixture is

5. Once cool, put into a freezer bag/bowl

poured on to a -30°C metal

and bash with a rolling pin - leave the pieces a bit chunky

taste and delicious simplicity.

3. Turn off the heat and sieve the bicarbonate of soda over the caramel. Stir gently until it becomes frothy. Do not mix

Nuii - inspired by discoveries

plate, toppings are added and

from journeys around the

the mix is chopped and spread

world, Nuii has crafted

into paste using two spatulas.

6. Whip the cream until floppy 7. Add the condensed milk and continue

the finest ingredient

It is scraped up into small, cigar-

to whisk until thick and holding its shape

combinations for a surprising

shaped rolls and served in a pot.

twist; always using the

• India's Kulfi is a dense and

8. Fold in the honeycomb pieces, plus any crumbs. Scrape into a freezer container/ice cream tub and pop into the freezer overnight

creamiest dairy. Options include Salted Caramel &

creamy ice cream served on a stick and topped with pistachios.

Australian Macadamia, Almond & *Source: The Ice Cream Alliance

27

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PACK SIZE

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For the full flavour range, please visit sugarandsyrup.com


TAKE STOCK

FEATURE

Rev up your

Rosé Summer’s here and with it, peak demand for drinks that can be sipped leisurely in the sunshine with food, or by themselves. High on the list of top selling summer tipples is rosé. Demand for rosé is at an all time high - Britons bought more than 100 million* bottles in the off-trade over the last recorded 12 months, so it's certainly going to be a winner when eating out.

What is rosé wine?

What's the story?

Rosé wine is made from red grapes,

Talk to your supplier about each wine's

where the grape juice is given minimal

provenance and back story. So, for

contact with the grape skins after

example, the label on Familia Pasqua’s

pressing - six to 48 hours maximum.

Rosé depicts Rome's Romeo and Juliet

The longer the contact, the deeper

Wall of Love. Can you think of a better

the colour.

wine to suggest to couples, or for special days?

*Source: WSTA

29

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The serve

France

Like white wine, rosé is best served in a medium sized glass so that the wine's fresh and fruity characteristics can be enjoyed.

It's important to offer a rosé from

If serving in a large glass, don’t over fill - you need to leave

Provence - it’s arguably the most

room so your customer can ‘nose’ the wine.

famous producing area in the world and is a firm favourite, backed by the

Don’t serve rosé too cold. A good rule of thumb is that it’s best

fact that in 2017, sales of Provence

drunk 20 minutes after being removed from the fridge. In this

rosé increased by 76%.

regard, a wine sleeve is often better than an ice bucket, as it’s But look too at wines from Languedoc

not as cold.

- which tend to have more richness

Your range

and body than their Provence neighbour; the Côtes du Rhône -

Rosé wines can be dry, medium or sweet; from almost white

where Tavel is a best seller, and the

through to deep pink; alcohol content ranges from ‘virtuous’

Loire Valley, where Rosé d’Anjou a

through to a thumping 15% or more. They’re produced by

nd Sancerre rosé hail from.

countries across the globe. Given all of these facts, it’s important to offer your customers a choice.

Italy To cater for Prosecco lovers, it is important to stock an Italian sparkling

USA

rosé. Most will have been produced

America’s most famous rosé or blush

using the Charmat method, so look for a

wine is undoubtedly Zinfandel. Often

wine with good colour and provenance.

labelled as White Zinfandel, in the past it’s typically been on the sweeter side,

Top producing areas are Sicily, where

however, that is no longer the case.

Nero d’Avola comes from, Puglia and the

Nowadays, much of the top selling

Piedmont, home of Gavi. Finally, look out

Zinfandel is drier and full of tropical

for wines from Cerasuolo d’Abruzzo - the

melon and strawberry flavours.

Appellation is exclusive to top quality rosé wines.

South Africa The quality and range of wines

Australia

emanating from South Africa continue

Many Australian wine labels reflect

to improve and there are now rosé

good times and sharing with friends

wines made with grape varieties

and make for an arresting sight when

most commonly associated with big,

on display behind the bar or in the

powerful reds. A great example is a

fridge. If you can get your customers

Pinotage rosé from the Bon Courage

talking - you’re half the way to a sale.

winery. Dry, full of flavour and packing a 13.5% ABV, this is a fine example of what is available.

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30


#McYBT

e t e m d n Come a ! s t s i l a n f our Live final at LACA - the main event, thursday 11th july 2019 1pm in the Arden Suite Winning team receives £1000 worth of kitchen equipment* The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. *

www.premierfoodservice.co.uk

@PremierFoods_FS

@PremierFoods_FS


Feed Your Eyes Winners

Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!

Kirk Wade @chef_kirk_wade

Head chef, Blacksmiths at Clayworth in Retford - Crab & tomato

Mark Fice @m4rkf1ce

Head chef, The Ship Inn in Ugborough, Plymouth - Pea, shallot & basil arancini roasted aubergine, goat's cheese & cider vinegar dressing

Gary Heffer @chefheff88

Head chef, Black Boys Hotel in Aylsham, Norfolk - Norfolk strawberry Eton mess pavlova with strawberry & mint sorbet

33

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With rum sales rising and now worth over £1bn, there is a new spirit on your bar which is giving gin a run for its money… Sales of rum have been rising in the

spirits producers are crafting their own

UK, reaching nearly 35 million bottles.

interpretations of the spirit - often

"Consumers are becoming more

Golden and dark rum are the main sellers

alongside their gin range.”

adventurous with their beverage choices, and seeking brands that

for the on trade, with golden rum being Rum has the advantage of being both

define them as individuals, and the

a serious spirit and an all-round party

craft rum movement in the UK is

“It’s been another great year for rum

drink. And with research group CGA

showing more people that rum has

sales in the UK,” says Miles Beale, chief

predicting that golden rum sales will

the potential as the drink of choice.”

executive of the Wine and Spirit Trade

outstrip gin by 2020, it’s time rum

Association. “British drinkers have more

took centre stage on your bar.

Dan Buckland, co-founder, Drum & Black Rum Co.

the most popular.

choice than ever before when it comes to rum. Craft spirits are ‘of the moment’, and an increasing number of artisanal

Sales of rum

are worth just over

£1bn

takestockmagazine.com

Why the rise?

alternative for spirit drinkers with

• Consumers are becoming more

more refined tastes as well as a new,

adventurous with their choices, and

exciting, luxury drink for those

the more exploration they do, the

exploring the rum world.

more knowledgeable they become.

• The number of rum brands available

They're seeking brands that define

has grown significantly, with there

them as individuals.

now being close to 200 on the market.

• Spiced rums were previously

• An increasing number of artisan spirits

associated with lower quality

producers are now crafting their own

mixing spirits. However, if crafted

rum brands alongside an existing

as a premium sipping rum with an

gin range.

innovative flavour profile, spiced rum can become an accessible

34

• The duty freeze on spirits last autumn helped craft spirits to boom.


TAKE STOCK

FEATURE • For winter - spiced punches and hot buttered rum toddies • Cane Sugar Teisseire adds an authentic, sweet element to a rum cocktail • Lengthen classic rum punches with Britvic Pineapple Juice or Britvic Orange Juice • To emphasise the rich taste that comes with barrel-aged rums try Teisseire Orgreat (Almond)

Get crafty Craft rum is now available to the UK on

How to serve rum

trade. Copalli Rum is an organic rum

Rum and coke may still be a popular

Distillery in the middle of the Belizean

tipple, but drinkers want more options.

rainforest and they use fresh sugar and

produced by The Copal Tree Organic

cane juice to produce floral, fresh and Think seasonal when you come to the

fruit notes. Copalli Rum has launched a

different types of mixers for rum.

white rum and a barrel-rested rum aged

• For a summer feel - Schweppes 1783

in American oak ex-Bourbon barrels.

Golden Ginger Ale works best for use

The perfect ingredient for a Daiquiri and

in Dark ‘n’ Stormy cocktails

Mojito, they also work well for fruity

• For a warming, wintery feel the flavours of vanilla, caramel and butterscotch of Schweppes 1783 Muscovado perfectly enhance the taste of dark rum The range of flavours and styles of rum make it a great component in a cocktail. • For summer - tropical tiki refreshers

tropical drinks and in the classic cocktails Negroni and Martini.

Types of rum • White • Dark • Rich • Golden

Golden rum is the most popular rum choice in bars, pubs & restaurants

Sales of golden rum were worth

£374 million

in 2018, an increase

• Spicy

of 7% on last year

and classic Pina Coladas

White rum, flavoured & spiced rum categories were worth

£137m over 2018

Sources: UK’s Wine and Spirit Association’s latest Market Report, CGA

35

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Sunday Best Who doesn’t love a Sunday roast? The mouth-watering dish is iconic within British cuisine and should have pride of place on your menu. Take Stock shows you how to make your roast stand out...

Get creative Chicken and beef remain the firm favourites of any roast dinner. However, why not get creative and offer a

• Ginger Ale Brined Roast Pork Loin - keep the lean cut of meat moist by cooking it in brine and top it off with

• Pot Roast Brisket with Thyme

traditional options.

- this heartwarming dish is a great

- a must for all pub menus (see recipe).

way to use a cheaper cut of meat that will stay moist

Use rindless marmalade for the roast

• Roast Rack of Lamb with Merlot

and serve it with fresh vegetables

- indulge your customers with this luxury lamb roast and tempt them to pair it with a nice glass of red Source: unileverfoodsolutions

takestockmagazine.com

• Chicken & beef remain number one meat choices • Offer a selection of meats including pork, lamb & gammon • Pigs in blanket, roast potatoes & gravy are essential sides • Have a good choice of vegetarian & vegan roast alternatives

a tasty ginger ale glaze

selection of meats alongside the

• Spiced Marmalade Glazed Gammon

At a Glance

36

• Sharing boards create theatre around your roast • Don’t forget to cater for children & the elderly • Serve a roast on other days of the week, not just Sunday


TAKE STOCK

FEATURE

Mix it up Why not mix up your roast choices with something a little less traditional, while still using the same great ingredients? By putting a twist on the roast dinner it will appeal and cater for different appetites and help keep your menu looking fresh. A Yorkshire pudding wrap - this has all the flavour of a Sunday roast but in a handheld wrap - and don’t forget the gravy dip! “We first put this together for secondary schools so that children could enjoy a roast on the go rather than being stuck at a table,” explains Alex Hall, executive chef at Unilever Food Solutions. Why not offer this as a to-go option or a special on your menu? Think about serving this dish during the week to help use up any leftovers (see recipe).

Giant Yorkshire pudding - many menus now offer the popular

Your must haves

giant Yorkshire pudding, either filled with

Pigs in blankets

Gravy

a roast dinner or sausages and mash.

- a great added extra to any roast dinner

- good gravy is the perfect finishing

Why not offer it as a sharing dish for the

and are popular amongst customers.

touch. Bisto gravies can be adjusted to

whole family to tuck into?

Paxo Stuffing Mix will add a twist to the

suit a wide variety of preferences and

well-loved dish, and for a vegetarian

requirements. Ingredients such as wine,

alternative try courgettes instead of

herbs, vegetable juices and caramelised

sausage meat.

onions can be added and are the perfect

Magic of celeriac - known for its nutty, celery-like flavour, celeriac can be mashed, pureed, cooked

solution to delivering a distinctive gravy,

or roasted. It works well with horseradish,

Roast potatoes

served alongside rare roast beef in

- everyone wants to serve the perfect

tailor your gravy to the meat, so think

a ciabatta and added to a vegetable

roasties. Ideal fats for roasting include

honey and cider with pork, and white

wellington. “Hot or cold celeriac is a great

beef dripping, goose fat, or for vegetarian

wine and mushrooms with chicken.

accompaniment - or even a hero - of any

dishes, olive oil. Plenty of salt and pepper

You’re aiming to excite your customers’

roast!” says Alex Hall, executive chef at

is key and added extras such as thyme or

taste buds, so be creative.

Unilever Food Solutions.

an Oxo cube also help enhance flavours.

Source: Premier Foods

full of flavour. The ideal accompaniments

37

takestockmagazine.com


WE’RE ON THE

SEARCH FOR

BRITAIN’S

BEST ROAST

A CHANCE TO WIN

UP TO £3,000 worth of kitchen equipment plus many more prizes

ENTER YOUR ROAST AT UFS.COM/KNORR

WITH

WITH MORE CATEGORIES FOR 2019: Meat Vegetarian/Vegan NEW People’s Favourite NEW

YOU CAN

Open to Great Britain bona fide catering establishments and their employees aged 18+. Competition opens 08:00 BST on 05/07/2019 and closes 23:59 BST on 29/09/2019. To submit an entry for consideration, visit www.ufs.com/knorr and complete the entry form. If your entry is shortlisted, you will be visited by our Mystery Diner team for an assessment of your roast. One entry per establishment. Multiple prizes available. For full terms and conditions see www.ufs.com/knorr


TAKE STOCK

FEATURE

Meat-free dishes It’s crucial that your roast menu meets the needs and preferences of your vegan and vegetarian customers. “It’s important that consumers who are vegan and

A winning roast Matt Healy of X The Foundry in Leeds was crowned the winner of the British Roast Dinner Week 2018 competition for his Sunday lunch, which he aims to

vegetarian don’t miss out on popular

make like a ‘home away from home’.

occasions such as a traditional carvery

He insists that the roast isn’t about

because they have not been catered for,”

fancy presentation but having a perfect

says Sarah Robb, channel marketing

Sunday afternoon. They serve their

manager at Premier Foods. “Usually a

roast on one board for the table and it

customer visits a carvery as part of a

consists of roast chicken, slow-cooked

large group, for a family gathering or

beef sirloin, duck fat roast potatoes,

celebration, so it is common to have a

and a bottle of wine. Since winning the

wide variety of dietary preferences and

competition they have extended their

requirements. It’s important to cater

opening hours on a Sunday by three

for these, so the whole group can dine

hours and have gone from serving 50

together with ease and everyone has

covers to 100!

Care sector Elderly customers must be treated with the same attention and thought when it comes to serving a roast dinner. “For the elderly

something to choose from.” Some menu

School dinners

and children we offer smaller

A roast dinner is a perfect meal to

with customers who are living with

serve children at school. “It’s important

dysphagia,” says Amanda Ramsay

that school meals are nutritious yet

from the Stair Arms in Pathhead.

A roast a day

cost-effective, but most importantly

“Our slow cooked meat tends to

that pupils enjoy them,” says Sarah

be tender enough for them to eat.

A roast dinner is so enjoyable that why

Robb, channel marketing manager at

However, we do get asked to cut

not make it available on other days of

Premier Foods. McDougalls Yorkshire

up the food and in some cases

the week, not just Sunday? Make the

Pudding Mix means caterers can make

to liquidise it, which we are more

most of your roast by:

perfect puddings every time with just

than happy to do.” Premier Foods

the addition of water and Paxo Sage &

IDDSI Dysphagia guide provides

Onion Stuffing is great for keeping meat

information to help chefs who work

moist and also helps control the cost

in a care home or hospital to cook

per portion for those up against a tight

• Create theatre by serving your roasts

and serve residents and patients

budget. It’s important that pupils who

and sides on a board, to let customers

have allergies are catered for and parents

with roast dinner alternatives, so

carve and help themselves

will want to see that taken seriously on

• Celebrate seasonality - offer in-season

the menu. Those with gluten intolerance

food like pheasant and partridge

will require suitable alternatives available

ideas include Jerk Black Bean & Potato Curry, Potato, Spinach & Blue Cheese en Croute and Vegan Balls with White Beans & Mushroom in a Tomato Sauce.

• Shout about your roasts on social media, in-house and on your website, prior to and during the event

• Offer 2FOR1 or early birds menu during quieter days and times

to them; Bisto Gluten-Free Gravy Granules delivers on taste as well as

portions, and are used to dealing

they don’t miss out. The guide also provides top tips on wider elements such as the importance of making dishes visually appealing and perfecting the texture.

supporting the diet and is the ideal solution for caterers.

39

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TAKE STOCK

FEATURE

Spiced Marmalade Glazed Gammon By Unilever Food Solutions Serves 10

Yorkshire Pudding Wrap By Alex Hall, executive chef at Unilever Food Solutions Serves 10

INGREDIENTS For the wrap

300g plain flour 300g egg 600ml semi skimmed milk 40ml vegetable oil 800g topside of beef, trimmed of fat 10ml vegetable oil 600g potatoes, peeled & cut 30ml vegetable oil 200g green beans 200g carrots, peeled & sliced 200g tenderstem broccoli 35g KNORR Gluten Free Gravy Granules 500ml water

METHOD

For the wrap 1. Preheat oven 200°C 2. Crack the eggs into a bowl and lightly whisk 3. Put the flour into a mixing bowl then pour in the eggs and milk. Whisk together ensuring no lumps are left. Place in the fridge to rest for 30 minutes

4. Pour the oil into a flat tray and put into the oven

5. Remove from oven and pour in a thin layer of the batter to cover all of the tray

6. Place back in the oven and cook for 12-15

For the beef 1. Preheat oven 190°C 2. Rub the beef with the oil then place on to a roasting tray and roast in the oven for 45-50 minutes or until the core temperature is reached

3. Remove from the oven and allow to rest before carving

For the gravy 1. Bring the water to the boil then whisk in the gravy granules

For the vegetables 1. Preheat oven 190°C 2. Par-boil the potatoes 3. Heat the oil in a roasting tray then add the potatoes and cook for 45 minutes until golden

4. Steam the carrots for 5 minutes, steam the broccoli and green beans for 4 minutes

INGREDIENTS 1.20kg gammon, raw 1g cloves 300g onions 50g KNORR Professional Ginger Puree 4 Lt water 100g marmalade, orange 40g brown sugar 30ml COLMAN’S English Mustard

METHOD 1. Place the gammon in a large pan, cover with water then add the cloves, onions and puree 2. Bring to boil then reduce the heat and gently simmer for 2.5 hours 3. Remove the gammon from the water, allow to cool slightly and remove the skin. Cut any excess fat from the gammon 4. Preheat the oven to 200°C 5. Put the marmalade, sugar and mustard in a small saucepan, add 2 tbsp of water and stir until everything has melted

6. Bring to boil, then remove and pour half over the gammon

To serve

carrots, broccoli and sliced beef then pour over a little gravy

7. Put the gammon into the oven and cook for 15 minutes. Remove and pour over the remaining glaze then return to the oven for a further 10 minutes until golden

3. Roll the Yorkshire up and serve

8. Carve the gammon into thin slices

1. Lay the Yorkshire wrap out flat 2. Add some roast potatoes, green beans,

and place onto a serving plate

minutes or until slightly golden

7. Remove and repeat the process until all the mixture has gone

41

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We

Grill takestockmagazine.com

42


Matt Healy Matt Healy is the owner of X The Foundry in Leeds. The runner-up in BBC Masterchef: The Professionals 2016, he was crowned national winner of British Roast Dinner Week in 2018. The Foundry Wine Bar and Restaurant, part of the award-winning Round Foundry estate, has steadily built a great reputation in Leeds for its British cooking.

Congratulations on being crowned the British Roast Dinner Week national winner!

Can you describe the menu?

Thank you! Before I owned my restaurant, I never used to go

thinking. It’s simple, tasty and well executed. We’re not trying

out for Sunday lunch because I could never find somewhere

to reinvent the wheel here; we are serving British food

that could do a roast as well as I could do it at home. I was

with seasonal produce. The menu is written in such a way

reluctant to go out and spend £20 on a piece of undercooked

that the dishes appear understated, then people tend to be

lamb and overcooked veg. Therefore when I opened X The

overwhelmed when the food arrives! I’m quick to dismiss the

Foundry I aimed to make Sunday lunch here like a home

term ‘fine dining’ because I think that puts people off trying

away from home - and I think that’s what we’ve done!

new places. We’ve removed the shackles of an à la carte three

I want the food I serve at my restaurant to get customers

course meal and delivered a more comfortable, relaxed way

What’s the secret to serving an awardwinning roast?

of enjoying the dishes we prepare. Our menu encourages a grazing, sharing style of dining, delivering dishes as and when they are prepared and at their freshest. This encourages

The way we do it is to serve it all on one board for the table to

our guests to sit back and enjoy their time with us.

share. Loads of roast chicken and slow-cooked beef sirloin served

How did appearing on Masterchef: The Professionals boost your career?

with duck fat roast potatoes, homemade Yorkshire puddings, roasted carrots, greens, cauliflower cheese, and of course gravy. And a bottle of wine. We offer mushroom wellington for customers not wanting to eat meat. The meal isn’t about fancy

I had an amazing time - especially when two-Michelin-starred

presentation, it's about having a perfect Sunday afternoon.

judge Marcus Wareing described one of my sauces as ‘one of the best he had ever tasted’! I came runner-up in 2016 and thanks

How has winning impacted your business?

to that had a golden ticket to open my own restaurant. Most

We are lucky that we are almost full Tuesday through to

of the contestants on the show returned to their kitchens and

Saturday. However, since winning the competition we have

continued what they are doing. However, the show helped to

extended our opening hours on a Sunday by three hours;

create awareness of me and that gave me the platform on

going from 50 covers to 100! We're booked a month in

which to be able to build my own restaurant and reputation.

advance for Thursdays, Fridays and Saturdays - now

What is your career history?

Sundays are going that way too!

I started washing up at a restaurant in my village of Horsforth,

What simple mistakes do some outlets make with a roast?

near Leeds when I was 15 and then trained at Thomas Danby Catering College in Leeds. After graduating I worked at Stuart’s Wine Bar in Leeds as a commis chef, then Babylon and Livebait

Making it overcomplicated! We focus on making the actual

before moving to Ripponden and working under Simon Shaw

meat perfect, coupled with a mega gravy, roasties, Yorkshire

at the original El Gato Negro - the only Manchester city centre

puddings and a simple veg offering! Anything more than

restaurant to hold a Michelin Bib Gourmand - as head chef. I

that is just faff (in my opinion!).

then moved to London and worked at the critically acclaimed

Tell us about X The Foundry…

restaurant Terroirs as senior sous chef before returning home.

It was a long-standing restaurant in Leeds, which I took over in

What advice would you give to a young, aspiring chef?

March 2018. I gave it a facelift, stripped it back to barebrick walls and put a polished concrete floor in to make it in keeping with the Round Foundry estate - refurbished industrial buildings. It

Buy a notebook so you can jot everything down and go to a

was very important for me to have my own restaurant in Leeds.

good catering school. Then go and work somewhere where

It’s not only where I come from but I was so touched by all the

you'll know it'll be tough, and where you'll get your backside

people from the city who got behind me during my time on

kicked for two years! That'll help you find where you want

Masterchef that I wanted to create something here that we can

to be - whether that's in a vegan cafe or a high end restaurant.

all be proud of. Leeds is finally getting its place on the map. It

It's important to figure out what it is that makes you tick in

was a good few years behind London and Manchester but it is

the kitchen - once you’ve done that chase after it and don't

catching up and I hope I can add to that.

let anyone stand in your way.

43

takestockmagazine.com


IN THE

SPOTLIGHT

A Winning Family Menu Safari MK is a national multi award-winning children’s soft play and party venue based in Milton Keynes. As well as providing a place where families can play and spend time together, it is committed to serving high-quality, home cooked family food for both children and adults. Take Stock went to find out the secret to their success... an important part of that day is eating a delicious, nutritious meal.”

chicken oven baked, and served

“Nothing here is fried,” says Gordon

owner. “So, if a child wants a burger they

Food plays an important role within Safari MK, which is why Gordon and his wife hired a head chef to create the menu and run the kitchen, setting a standard way beyond the level that the majority

can have it!”

of leisure venues enjoy.

‘healthy’ is boring but it isn’t - it’s just

Gordon’s background is in hospitality

eating a balanced diet and taking more

“The vision for Safari MK was to create

“We wanted Safari MK to produce modern, good quality lunchtime food to the same standard as a fancy cafe, and knew the only way to do that was to get an experienced and skilled chef,” says Gordon. The kitchen also houses a sous

something unique both in Milton Keynes

chef and three full time trainee chefs.

There is nothing on Safari MK’s menu which a parent wouldn’t let their child order. “We’re sneaking healthy ingredients into children’s favourite foods and presenting them in a fun way,” says Gordon Forster,

and his wife Fiona in accountancy, and they set up the family-run business four years ago.

and within the indoor play industry,” explains Gordon. “We wanted families to want to come and eat together as well as play. We have three children under the age of 11 so understand the demands of

The burgers at Safari MK are made by local butchers with good quality meat containing a minimal fat content, lower salt and sugar.

with their chunky oven chips.

proudly. “Everything is either baked or steamed in our many ovens. Healthy eating is just thinking a little bit more about the food we eat. People think

time to think about the ingredients that go into your dish, and the method in which you cook it. We are not the sort of place where food goes from the fryer to the plate.” The menu is so impressive that most people - including parents - who visit the play centre always stay to eat. “In every meal we produce we make a conscious, determined effort to reduce

young children and what parents need to

This ethos also goes for their ‘chicken

the fat, sugar and salt content without

enjoy a relaxing day out with them. And

nuggets’ which are actually real strips of

compromising the quality or taste,”

45

takestockmagazine.com


says Gordon. “And that’s a promise I

The menu is changed seasonally and

can make to all the parents who bring

they have a weekly specials board.

their children to us.”

The main meals like bolognese and

Many first time visitors to the centre are always pleasantly surprised and

curry are the same for adults and children - just smaller portions.

impressed by the menu; a clear

Open from 8.30am during the school

testament to the good job Gordon

holidays and 9.30am term time they

and his team are doing.

offer a continental breakfast for children

“We also work really hard at the presentation and how our food is served,” adds Gordon. “We use the correct cutlery and have lovely plates there is no plastic in Safari MK. We want our customers to feel that when they come here to play they are also have a nice lunch out - like a special treat. And as a result, nearly everyone who visits Safari MK eats with us.” Vegetables are added to every child’s meal and the sandwiches are garnished with carrot and cucumber sticks. Only

and adults have the choice of bacon, sausage or egg baps. There’s a glutenfree bread option for their sandwiches and a range of snacks for those customers with allergies. A folder is

Menu

available detailing all ingredients and allergens in everything so parents and children know exactly what they are eating.

Gourmet hot dogs in a brioche bun served with

The cafe also offers a range of sugar-free and low sugar drinks, however, full fat

gourmet chunky chips

4

alternatives are still available as eating

Freshly prepared pizza

in moderation is key believes Gordon.

topped with homemade tomato sauce, mozzarella

a small handful of handcooked crisps

Safari MK won three awards at the

are added to adult sandwiches and

BALPPA (The British Association of

& cheddar cheese

they are also asked if they want a

Leisure Parks, Piers & Attractions) in

4

complimentary salad garnish.

2018. It won Attraction Of The Year,

“We decided it’s better to give customers the choice,” says Gordon. “That way if they want to be extra healthy they can

Employee of Excellence award for its centre manager Jen and second place in the Food and Beverage Excellence award.

Penne pasta with homemade bolognese sauce

4 Fish goujons served with

and if not the salad isn’t wasted.”

peas, sweetcorn or Heinz baked beans & half a baked potato or chips

So, what’s the key to their success?

4

“We are consistent and don’t cut corners,” replies Gordon. “Use the best quality

Pork sausages served with

products and cook them correctly. Think about how you can make the best

Heinz Baked Beans & mash or chips

panini, not the cheapest way you can produce it. “Lots of food outlets easily over complicate their menu - but there is no need. We keep it simple. Serving good meals isn’t rocket science. It’s what every customer

Mini hand pressed beef burger served with chips

deserves.”

takestockmagazine.com

4

46


T ESST NGG ORR * STTE IN JO S* AS WI AAJ DDS FFA ROOW LMM AANN R GG AALLL BBRR FF SPP OO RRIIS CC

MA JOR NEW ON PACK PROMOTION

2ENTRY1 FOR

T V, RADIO & SOCIAL ADVERTISING

STOCK UP NOW! * S ource: Nielsen data 52 w/e to 1st December 2018

‘M ajor brands’ compares S eabrook Crinkle Cut to Walker s Crisps , McCoys , Kettle, Tyrrells and S ensations .


must now have an: Economic

Operator Identifier Code (EOIC) (for

their business) and Facility Identifier

Code (FIC) (for each outlet they sell

tobacco from and for each premises

which stores tobacco).

What happens if I haven’t complied? If, by now, you don’t have an Economic Operator Identifier Code and a Facility Identifier Code you are not able to purchase tobacco. If outlets have identifier codes but breach their regulations, they could lose their ability

Have you Tracked & Traced? Tobacco manufacturers, or anyone selling tobacco, are now required by law to provide unique codes on cigarettes and hand-rolling tobacco products. Take Stock brings you a step-by-step guide to the new regulations.

to purchase tobacco. The government is currently proposing that in the following circumstances an outlet could lose their Economic Operator Identifier Code: • sold illicit tobacco on three or more

occasions within any 12-month

period, and as a result illicit tobacco

has been seized

• failed to rectify their non-compliance

after being issued a compliance

notice (for example, a retailer has

not applied for a code)

• a conviction for selling illicit goods

under the customs and excise acts

• received a penalty exceeding £10,000

What is track & trace?

How does it work?

On 20 May 2019, track and trace came

As tobacco products move through the

into effect. The regulations are part

supply chain, certain checks will need to

of the EU Revised Tobacco Products

take place under the new regulations:

for selling illicit goods within the last

12 months

• not used their identifier code in the

last 12-months

• deliberately provided false information

Directive (2014/40/EU) and now UK law. The intention of the track and trace

• Manufacturers' obligations - tobacco

in an application to the UK ID Issuer

regulations is to ensure that legitimate

manufacturers that produce in or

for an identifier code

tobacco products can be tracked through

import to the EU can now only

the supply chain, and that only retailers

produce cigarettes and hand-rolling

Do I still have time to comply?

who have registered for codes for

tobacco products which have unique

identifier codes so they can be

Yes. The UK’s exit from the European

their business can purchase legitimate tobacco.

tracked through the supply chain.

Why has it come into force?

• Wholesaler obligations - distributors,

wholesalers and retailers with

The UK lost around £2.5bn to the illicit

distribution centres must record

tobacco market in 2016/17, so the

the sale and movement of cigarettes

regulations are an important part of the

and hand-rolling tobacco products,

fight against criminals buying and selling

including transloading, in and out of

illegitimate products. At any time, if you

their warehouses until they arrive at

suspect another business in your area is

a retail store.

Union will have no impact on the regulations, so anyone who hasn’t complied needs to as soon as possible because it is the law. To register for track and trace visit eutpd.uk.delarue. com. Your registration will be validated within two working days. If you have a visual impairment or don’t have access to a computer, you can contact the De La Rue Customer Care Centre on 0843 462 0259.

selling illicit tobacco, or you have been approached to purchase illicit tobacco,

• Outlet obligations - to purchase

More information is available at

you should call the HMRC fraud hotline

cigarettes and hand-rolling tobacco

gov.uk/guidance/selling-and-storing-

on 0800 788 887.

with unique identifier codes, outlets

tobacco-products

takestockmagazine.com

48


British Food Fortnight 21 Sept-6 Oct

eek Seafood W 4-11 Oct

cktail London Co ct O Week 4-13

Plan Ahead Planning ahead is crucial to maximise the sales opportunities presented by key events on the calendar. British Food Fortnight

Seafood Week

London Cocktail Week

The event celebrates all things British. It will help attract new customers, increase spending from existing ones and show that you are serious about food sourcing and provenance.

The annual campaign is aimed at getting more people to eat more fish, more often. Run by Seafish, it highlights the variety and quality of fish and shellfish on offer in the UK.

The celebration of the capital’s cocktail scene is the biggest event of its kind in the world. Turning 10 this year, it’s a party you want to be involved in!

Why choose British?

Why get involved?

• You’re supporting the economy • Helps lower your carbon footprint when using fewer imported foods • British meat is produced to some of the highest welfare standards in the world • Britain’s pig farmers operate by UK law to standards of welfare that are higher than those of nearly every other EU member state • Our beef and sheep industries are the envy of the world, so protect our livestock industry by buying British • British chicken is the safest chicken meat in Europe: 2% of them have salmonella compared to 30% in Europe

• Seafood Week 2018 was bigger and better than ever before. The campaign reached over 416 million (+75% on 2017) • Businesses got involved with great ways to buy, cook and dine out on great seafood choices • Consumers in the UK eat on average only one portion of seafood a week. By encouraging customers to increase their consumption it will help improve the nation’s health

How to celebrate • Promote the event before dining and after on your social media pages • Create a one-off menu or have daily specials using British produce • Display POS material and hang union flags • Name producers and farms rather than simply ‘local’ on your menu • For children’s menus and school dinners, create menu cards that detail where the food has been sourced

takestockmagazine.com

What to do • Sign up to be part of the seafood week at fishisthedish.co.uk/seafoodweek • Promote the event in-house and on your social media • Have a fish of the day or create a one-off menu for the week • Offer early bird 2FOR1 meals • Encourage people to eat fish in different ways by serving fish cakes or fish curry • Offer child friendly fish meals (and portions) like fish fingers, haddock goujons and tuna pasta bake • Have complimentary nibbles on the bar to get customers excited about fish. For example, cod bites, crab parcels and calamari

50

Why get involved? • • • •

It’s a huge event for London which will bring in a lot of new trade If a neighbouring venue is one of the bars signed up for the event you can cash in on their trade by offering your own event on the back of theirs Getting involved will help put you in the spotlight for future custom and raise revenue Shows that outlets outside of London can still be involved and capitalise on the event

What to do • Have a cocktail offer during quieter times of the day to attract trade • Create your own signature cocktail or have a cocktail of the day • Hold a masterclass in cocktail making • Offer cocktail and food pairings • Shout about your event on social media and in-house • Encourage customers to post the event and pictures on social media by suggesting hashtags they should use • Host a competition for the best cocktail photo posted. The winner gets a free cocktail, post event


9

di s t i flavour nct s FREE P and O availab S le

w ith

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bra ss* ne aware

Bi

flavou g rs with

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rd Pubcaable a va i l

Tayto Group – the one stop shop of leading snack brands that are perfect for licensed and foodservice. Everything you need to deliver incremental sales and profits to your business. Contact Neil Sturgess - 07918 733220 /neil.sturgess@tayto.com takestockmagazine.com

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*Norstat Omnibus | Online Access Panel 4,051 licensed GB representative respondents | July 2016

Profile for Edwards Beers & Wine Supplies Ltd

Edwards Drinks Headlines July/August 2019  

Edwards Drinks Headlines July/August 2019

Edwards Drinks Headlines July/August 2019  

Edwards Drinks Headlines July/August 2019