15 years of Thomas Franks food • people • creativity • finance issue 1 2020
COMING THIS OCTOBER
THOMAS FRANKS vision of 2021 A look ahead to new food trends, latest suppliers and start-ups, environmental initiatives, industry changes and of course some amazing Thomas Franks Food!
FEATURING: • Thomas Franks Awards • Supplier Market • Food Vision 2021 •
contributors
Gavin Young Chef Director
So here it is! The very first issue of our Thomas Franks magazine. This is a new creation that will be distributed at every location every quarter, to inspire and inform everyone who works for the Thomas Franks family. We’ll be profiling our most valuable assets (our staff!) in each issue, as well as sharing food trends, key dates and themed recipes to influence your foodie thoughts and offerings.
Kevin Steele Executive Chef, Gymshark
Patrick Source Barista, Dematic
As our business grows I want to ensure that we keep in touch and so this magazine is also a fantastic forum from which to share news and achievements from your locations. Please do get involved and send anything you want to shout about to talktous@thomasfranks.co.uk. We hope you enjoy this first issue; from London – to Greece – and the Philippines, it’s a glorious flight through some seriously tempting global cuisine.
Dominika Cieplik Chef Manager, North Bridge House Pre-Prep School
Enjoy!
Frank Bothwell
Aaron Thompson Chef Manager, Farleigh School
Cover Photo: Photography Stuart Ovenden Food Stylist Joy Skipper
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CONTENTS W I N T E R 2020
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Chef Profile: Kevin Steele shares the recipe for his Katsu Chicken Bao Buns
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TF on Tour: We find foodie inspiration in our diverse and vibrant capital
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Super Grains Reign: We explore the nutritional value of two different grains and use them as the basis for delicious salad recipes 4
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Be More Pacific: Tourists are travelling back from the Philippines with a taste for this diverse cuisine; here we take inspiration for some tasty creations
TF Does Greek: A zorba feast of all things Grecian!
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F E AT U R E D 7 Frank Bothwell reveals his close personal connection to Thomas Franks 8
15 Years of Thomas Franks
10 Jamie Burrell reflects on the changes we face amid changing demands
Marketing Focus: Take inspiration from these pages when planning your themed days and recipes for the next quarter
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News Bites
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TF Awards
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All about YOU: staff wellbeing
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Chef Profile: Youcef Kaidi
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Sustainable Future
30
Guidance on ‘Customer Journey’
33
Plan to be Greener
38
Smarter Moves: Wider Wallet
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Recipes by the Cold Pressed Oil Company
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Get in Touch 5
Founder Frank Bothwell reveals his close personal connection to Thomas Franks and all that it stands for. service, solving problems swiftly and giving personal attention to detail are all that matter to me.
F
ifteen years ago, I launched Thomas Franks with an entrepreneurial spirit to deliver a unique service with high levels of support and solutions for my clients. My vision was to provide a high standard of freshly cooked, delicious food, sourced from local and regional suppliers,
and Malta! We now cater for 150 locations within the independent school, corporate head office and private club sector.
Our clients include St Edmund’s College in Cambridge, Loretto School in Scotland, Heathfield School in Ascot, Dulwich Prep in London, Oxford School, and I want my teams to make a difference High Queen Anne’s in We every day, from the food they cook to Caversham. feed an impressive 33,442 private the service they provide school lunches every day. Our head offices and private members’ clubs cooked by well-trained and craft include Gymshark, The Royal Thames skilled chefs. One of my first clients Yacht Club and our recent addition, was Shiplake College which has Barings, in the City of London. gone from strength to strength and still continues today. But the values at the heart of all that we do in Thomas Franks are This personalised approach made still the same as when I started the for a strong start and has ensured business 15 years ago and remain many client recommendations over vital to the culture of Thomas the last fifteen years. I continue to Franks. Delivering simply great food, spend all my time with my clients providing client-first customer to inspire my teams to outperform expectations. I want my teams to make a difference every day, from the food they cook to the I am determined to service they provide. What began in protect the business we England quickly spread nationwide to Wales and Scotland and has currently run recently grown to include Ireland 6
Looking to the future, I am determined to protect the business we currently run by focusing on these values so that we may continue to grow as a company, in a planned and considered way. In that respect, Thomas Franks is a legacy business. It is for our future generations of hospitality professionals, and some of these future leaders are currently working and training with us now. With this in mind, I am keen for us all to be mindful on our environmental impact, both locally and globally, through a change in practices and in the products being used. Above all, key to our success are the 1,600 great people working within the Thomas Franks family; I thank each of you for the part you play in creating our success and your ongoing support as we continue to grow and prosper with the founding values as our constant guide.
WE ARE FANATICAL ABOUT FOOD AND DELIVER OR SUPPORT THE DELIVERY OF OUTSTANDING FRESH FOOD.
WE ARE CREATIVE AND PASSIONATE. WE HAVE FUN AND ENJOY BEING PART OF A SUCCESSFUL TEAM.
KINDNESS, COURTESY AND RESPECT.
WE ARE CONSIDERATE AND TREAT EACH OTHER WITH WE
DELIVER EXCEPTIONAL CUSTOMER SERVICE. WE ARE DETAIL CONSCIOUS AND TAKE PRIDE AND
RESPONSIBILITY FOR WHAT WE DO. WE ARE SKILLED AND COMMITTED TO TRAINING AND DEVELOPMENT.
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/2020
2007
07
08
FROM THE BEGINNING
In 2008 we appointed a talented Catering Assistant who became our very first home grown Operations Manager in 2016.
LOCALLY SOURCED
We use over 300 local suppliers to supply 140+ locations across the UK and joined with family-owned Savona in 2007 to provide our locations with quality produce.
FAST TRACK 100
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We were recognised as a ‘Fast Track 100’ company in 2011 for being one of the fastest growing private companies for sales in the UK.
13 COMPANY VALUES
In 2013 we held our first Company Conference.
HOME SWEET HOME
In 2011 we moved into our offices in Hook Norton Brewery.
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GOOD EGGS
In 2012 we received the ‘Good Egg’ Award for our commitment to local suppliers.
15 18 LOVE OUR PEOPLE
CALLING OUR CHEFS
We achieved ‘Investors in People’ accreditation in 2015.
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In 2018 we launched our very own Thomas Franks Chef Academy to develop our own Chef Apprentices.
COELIAC ACCREDITED
We became the first contract caterer in 2016 to be awarded Coeliac UK’s GF accreditation.
LOVELY PEOPLE
FUTURE LEADERS
LONG SERVICE
1 in 6 of our employees have worked for Thomas Franks locations for ten years or more!
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Thomas Franks employed its 1000th employee In 2017!
In 2019 we ran our first ‘Women in Leadership’ Programme.
RENOVATIONS
JUNIORS TO LEADERS
In 2017 we expanded our Head Office into 2 offices at our home in Hook Norton.
Our first Head Office Apprentice became one of the first UK students to pass a CIPD accredited HR Apprenticeship in 2019. 2
Frank reflects on the challenges we face amid changing demands, and in an uncertain political climate.
I
often reflect on how the entire team at Thomas Franks has worked tirelessly over our history to create our unique DNA. This allows us to be flexible and supportive with the sole aim to provide five-star service to our clients and customers every day. There have been some significant changes in the last 15 years, and we know there will be more changes and challenges to face in the future in this ever-changing market. Issues such as requirements with allergy management and how we keep our customers, clients and people safe must be at the forefront of our agenda.
Our challenge is how we continue to provide our clients with the same experience that they are used to as we grow Our challenge is how we continue to provide our clients with the same experience that they are used to as we grow, as well as the ever-increasing need for great, highly-skilled and like-minded people to join us on our journey. As we know, recruitment is key and finding great people must be at the forefront of what we do. We are unique in our approach to support and ratios of locations to Operations Managers, from which we will not waiver, as this is the key to happy and well looked-after clients which in turn aids retention. Our approach to purchasing is also unique and our use of local and regional suppliers allows our teams to have access to wonderful fresh produce, which is ever decreasing in a market where our competitors try to have single drops once a week with everything on board their lorries. I know that this USP is not only appreciated by 10
We are unique in our approach to support so many of our clients but also our teams who value the flexibility and creativity this brings. Brexit as we know has consumed the nation for the last few years and no one really knows what the true impact on our business will be. What we do know however is that we must be flexible in our approach to our menus and the increase in demand for healthy, vegetarian and vegan food - as well as the customers’ demand for better environmental management and the reduction of single-use plastic and waste. This is a key driver for our business as we move towards 2020 and, as we have all seen in the news from around the world, the movement to improve climate change is gaining momentum and growing all the time and we want to be well and truly part of this. It is in all our hands to do something about this and we must embrace change and do all that we can to assist, no matter how small that may be.
... we must be flexible in our approach to our customers' demand for better environmental management We are part of a wonderful business and I look forward to working with all of you over the next 15 years as I know that, with a little focus and lots of energy and hard work, we will achieve great things. 
I
t is becoming clear that the catering industry is lagging behind when it comes to introducing technology, and there’s no doubt that inhouse digital solutions can help to create a more efficient operation whilst enhancing consumer experience and boosting revenue. Today’s tech-savvy consumers are accustomed to organising their lives through their smartphone devices and apps, and they’re now starting to expect their staff restaurant to offer this same ease of use. They want their dining experiences to be fast, convenient, and flexible. Previously, Omnico (a specialist in the field) and The Caterer conducted research to understand contract catering businesses, particularly their expectations of technology and their strategies to provide better customer service, improve footfall, reduce waste and boost revenue. It confirmed that contract caterers believe technology is the key to unlocking these improvements, but also showed that the industry is slow in implementing the solutions required. Teaming up again with The Caterer, Omnico questioned 1,500 employees who use on-site catering facilities such as restaurants and cafeterias, split evenly between the
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IT ALL COMES DOWN TO FLEXIBILITY AND CONVENIENCE US and UK. Their research found that today’s consumer is looking for technology to make their lives easier; they want to be able to make their food selections online, in advance, and avoid long queues. It all comes down to flexibility and convenience. ‘Order ahead’ menus can be made available through apps, online and even at digital kiosks, strategically placed in staff restaurants or around the building. Of the customers surveyed, Omnico found that if customers could order ahead and pick up their meal from a dedicated service point at a specific time, then 81% would attend the cafeteria more often. The research also showed that customers look for flexible methods of payment, whether it be Apple Pay, card or cash.
57.7% OF THOSE SURVEYED RESPONDED THAT THEY WOULD USE ORDER AHEAD EVERY TIME IF IT WAS AVAILABLE Technological advances mean that deploying solutions such as order ahead, self-service kiosks, self-scan / self-checkout and apps is now easier than ever, and more vital. Of those surveyed, 57.7% responded that they would use order ahead every time if it was available. Quite a remarkable statistic. As visit frequency increases, so does revenue. But more than that, knowledge of customer preferences helps with stock planning and enables the user experience to be personalised, with offers and upsell options focused on the individual, rather than offered as a blanket promotion.
Look out for our TFeats app in the android and app store Designed as a pre-order and loyalty benefit for your clients, with bespoke menus and loyalty to suit your servcies. If you would like to know more about implementing our app to your location please contact marketing@thomasfranks.co.uk who will be able to provide more information and advise on requirements. 11
By Patrick Source, Dematic (Adderbury) When people think about the life of a barista, they tend to imagine a copious amount of caramel lattes (both for the customers and for themselves), eating cookies and cakes that have gone past their best before date, random customers talking about their most recent trip to Florida, and relying on coffee maybe a little too much… and yes, that's pretty accurate. It’s great. My day starts at around six in the morning (and yes, I need coffee as much as the next person). When I arrive at work and set up the coffee bar, I’m almost instantly welcomed by a rush of people needing a boost to start their day. What’s worth remembering is that I'm probably the first person these people are talking to and therefore have to remind myself not to be hurt when they slam their cup down and whisper with sleepy eyes the word: latte. I’m based in Dematic in Adderbury and have been working for Thomas Franks for nearly two years now, which means, what with Dematic being an office building, I know a lot of the customers well and their coffee orders by heart. The first few hours of my day are busy and go by quickly, often filled with people ordering bacon or sausage sandwiches, and coffee to go. What I love about being a barista is when it goes beyond something that helps to wake you up; when people come in for interviews or to have a catch up with friends they haven't seen in a while; when someone needs a place to go to get away. Of course, it’s not all sweet all the time. Some people simply don’t like what you do or turn their nose up at something you believe in, for talking is a large part of it, but when these moments occur, and someone is adamant their coffee isn’t right the third time you’ve made it, so be it. It’s about understanding, whatever that may be about. Ultimately, coffee is something that brings people together, takes people away from their lives, energises them and starts them up for their day. Being a barista is all of that, a job that helps people, reminds them that they’re doing good and that they can keep on going again. A lot of customers come to me as someone they can talk to, to be reassured by, and sometimes they simply come for a sweet caramel latte. The world of coffee is infinite and delicious, and I love being a part of it. If you’d like to contribute to our next magazine with an insight into what you do for Thomas Franks, or something food-related that you’re passionate about, please email suzy.armitage@thomasfranks.co.uk. 14
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“The new layout allows for a better dining experience for the pupils, allowing them to explore the counters without being rushed, but in the same sense it allows us to get 1300 pupils through smoothly whilst delivering high standards to our customers.” Neil Harris, Catering Manager
Solihull has recently had an inspired makeover using clean crisp lines with beautiful wooden features and stylish tiles, making a pretty fabulous refectory called ‘Janes Inn Kitchen’. The setting is enhanced by a beautiful new entrance with glass panels looking out onto the green, allowing natural light to burst into the restaurant. It was not only the front of house that had a lift; the kitchen has also benefited from a huge improvement with the installation of new Frima units and dedicated prep areas allowing the team to really streamline the service. The new service gives pupils a huge choice, with daily specials on offer as well as vegetarian and halal options. With such a varied and large food offer, the flow was crucial to the design and it was important that the pupils had access to multiple stations. This transformation has really allowed Solihull school to reach new heights and certainly showcases the dedication the school has towards its pupils and the importance of delivering fantastic food in a fantastic setting. If you are ever in the Solihull area, we recommend stopping by and seeing Neil and his warm and welcoming team.
“The new kitchen has not only allowed us to organise the kitchen more effectively but also push the boundaries for the pupils, creating a chef’s stage to promote and showcase what we can do. It really makes being a chef a lot of fun and myself and the team really enjoy what we can deliver.” Steve Woodward, Head Chef
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KEVIN STEELE, EXECUTIVE CHEF, GYMSHARK HQ Kevin’sre Signatu Dish Tell us three interesting facts about yourself.
I used to play a brass instrument, I once competed in the Royal Academy of Culinary Arts finals, and recently I completed the three peaks challenge to help raise £17,000 for St Basils charity in Birmingham.
Why did you decide to become a chef?
Coming from a low income family in Stoke-on-Trent, there wasn’t a huge amount of food choice variety for me growing up. As I got older I became more fascinated with different cuisines, ingredients and food markets. This naturally led me to work in my first kitchen role as a pot washer. I then progressed up the ranks and became the Head Chef of a 2 rosette restaurant, at the age of 26.
What do you like to do in your spare time? In the little spare time that I have, I enjoy spending time with my family, going to the gym regularly and I also enjoy the odd bit of hiking.
What aspect do you enjoy the most about your job?
Definitely the diversity of the job; no day is the same. Whether it’s the fresh seasonality of the ingredients that we use or the conversations that we have with our customers.
What is your favourite cuisine to cook?
I enjoy cooking all types of cuisine but especially world street food. Being able to let the simplicity and quality of ingredients do the talking.
How has Thomas Franks helped you to grow?
Thomas Franks has helped me to grow by giving me the opportunity and platform to express myself through my cooking, as well as not having to hold back on my ideas. Any ideas that I have put forward have been supported fully.
When are you happiest at work?
I am happiest at work when my team and customers are happy. I get a real buzz when I see people appreciate and enjoy my hard work but especially when they acknowledge the time and effort that goes into producing great food. 16
Serves 10
Ingredients 10 chicken thighs 6 eggs, beaten 250g flour 500g panko breadcrumbs 200ml mayonnaise ½ finely diced onion 10g curry powder 10g daikon radish 25ml shaoxing rice wine 25ml soy sauce 1 red cabbage 100g kimchi 10 hirata buns 1ltr vegetable oil 2 star anise
To garnish 20g black sesame seeds 10g coriander 100g peanuts *can be replaced with sunflower seeds for schools 50g chives
Top tips Order your bao buns through vegetarianexpress. co.uk. The UK’s premier specialist distributor of vegetarian and vegan products.
Method 1.
Get your plain chicken thighs and trim off any of the excess fat. Once this is done place your flour, beaten eggs and breadcrumbs into separate bowls. Place the chicken thighs in the flour and dust off the excess, then pass through the egg wash. Finally roll your thighs in the panko breadcrumbs making sure they are all fully covered.
2. Once these are all coated, place to the side and begin your curry mayo. Start by sweating down half a finely diced onion on a light heat and add in the curry powder. Once this has sweated down and bound together, remove from the heat and then add the mayonnaise. Mix together until you have your sweet onion curry mayo.
3. Make your pickling liquor by heating the wine vinegar with sugar and star anise. Remove from the heat and, using a mandolin, slice the red cabbage and daikon radish. Place your sliced vegetables in the pickling liquor and place to the side to infuse.
4. You can order your bao buns through Vegetarian Express. For heating please follow instructions but roughly they are steamed for 12 minutes.
5. Whilst your buns are steaming, fry the chicken. Get your oil to 190 degrees and cook your chicken for 6 minutes until the skin is crispy and golden brown.
6. To assemble your buns, place your pickled veg in the base of the bun, then add your crispy chicken. Finally finish with a drizzle of the katsu mayonnaise and sprinkle with black sesame seeds, crushed peanuts (optional), fresh coriander and chives. Serve in bamboo steamer trays with a side of kimchi.
Customer Journey
Available from DDC FOODS LTD
Available from DDC FOODS LTD
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TF ON TOUR
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At the end of last year our head office creative team, along with a senior chef team, headed to London for some foodie inspiration in our diverse and vibrant capital.
O
ur Creative Director Jamie Burrell planned the trip at the end of last year, the idea being to escape the confines of the office (and kitchen!) and head to the capital to see, taste and generally experience London’s fantastic culinary offerings. The day started in Pure in Beak St where we grabbed a quick coffee and eyed up their breads, pastries and breakfast options. We were particularly impressed with the accessibility and transparency
of their takeaway section, housing a fantastic selection of delicious salads, fresh smoothies and deli pots. Their juices and smoothies are freshly made and bottled in store every day to deliver maximum nutrients – and the abundance of healthy snack and lunch options was impressive. We moved on from here to Bread Ahead Bakery & School which was founded in 2013 by Matthew Jones, with the intention of bringing delicious and nutritious breads to people who love good food, and to give people the skills to create bakery magic at home. The bakery school is run by masterful tutors with a vast catalogue of courses – many of which have been attended by some of our Thomas Franks chefs! We admired their vast bowls of fresh salads, dutifully sampled the ham & cheese croissants and cinnamon buns, and headed out to walk off the calories.
Next on our foodie agenda was iconic Kingly Court in Carnaby, an alfresco food and dining destination in the heart of London’s West End. The unique food hub brings 21 of the best international restaurants, bars and cafes together in a courtyard setting which is open air throughout the summer months and covered in winter. It is impossible to leave this place hungry when globally-inspired
cuisine is available over three floors; from the Middle East, to Europe, to Asia – every taste is catered for. It was here that we reflected on the current interest in Greek cuisine in particular, with the tasty dish of souvlaki proving popular amongst diners. See pages 20-21 for our take on some Greek inspiration! Whilst out and about in Kingly Court it was fantastic to see initiatives showing people in the restaurant industry being demonstrably planet-conscious; from free water fountains in Kingly Court to the Blue Turtle pledge being made by a joint force of Carnaby restaurants, bars and cafes. The Blue Turtle is a mark of commitment which lets people know that Carnaby eateries have met criteria that helps to safeguard our planet’s life support system, the ocean. The vision is for Carnaby to become the most ocean-friendly destination in London. A truly inspiring message. Visit Carnaby. co.uk for more information.
Back to the food! For lunch the group headed to the Arcade Food Theatre in New Oxford Street, which is a unique all-day food and drink venue, bringing together an exciting collection of innovative restaurant concepts from across London. Complemented by changing artwork and music, the 12,500 square foot venue features: six independent ground-floor kitchens; a coffee and bakery counter; three conceptualised bars; an outdoor terrace; and ‘The Loft’ kitchen space for emerging culinary concepts. Whittling down the extensive menu was a (good!) challenge as we sampled dishes such as: Iberian Katsu Sando (toasted brioche with slowcooked & deep fried Iberian pork
neck); wagyu dipping fries (Gavin’s personal favourite); chilli roast cauliflower; and Nikkei slow-cooked beef served with smoked purple potato mash. It was at The Arcade that we could fully justify this foodie trip as inspirational and our chefs came away with some great ideas to take back to their teams. If you would like to win a £500 team trip to this remarkable location, see page 46!
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Keeping abreast of food trends is essential in our industry and it’s clear that the popularity of Greek flavours is far from waning. Contemporary Greek cookery makes use of vegetables, olive oil, grains, fish, wine, and meat, and the abundance of fresh and flavorsome dishes makes this versatile cuisine extremely popular. Following on from our trip to London, and the noticeable popularity of Greek cuisine, Chef Director Gavin Young and Executive Chef Kevin Steele felt compelled to create some Greek-inspired recipes of their own. Why not give them a try or introduce them at your location? All recipes available to order in your quarterly marketing pack.
Ingredients For the meat 2kg of boneless chicken thighs, lamb mince or pork shoulder 500g Greek yogurt 60ml lemon juice 180ml olive oil 1 tbsp salt 1 tbsp garlic, minced 1 tbsp coriander powder 1 tbsp paprika 1 tbsp ground cumin ½ tsp cayenne pepper 1 tsp cinnamon
1 tsp black pepper Metal or soaked wooden skewers For the tzatziki 200g Greek yoghurt 1 cucumber, diced 2 cloves garlic, minced 1 bunch mint, chopped 10g sugar 5g salt Juice of 1 lemon
Method for the tzatziki Combine and mix all the ingredients together. Season to taste.
To serve 1 cucumber, sliced 1 tbsp tzatziki 6 tomatoes, chopped 2 Iceberg lettuce, chopped Dried oregano
Fresh mint, chopped Flat leaf parsley, chopped 10 khobez flatbreads – (Vegetarian Express)
Method 24 hours in advance: combine the gyros ingredients and marinate the meat. If using wooden skewers soak these in water and place the meat onto the skewers and cook them in the oven at 190°C for 15/20 minutes depending on the size of the skewer. For larger weights increase the cooking time. To serve, place some shredded iceberg lettuce, diced tomatoes, sliced cucumber and tzatziki on to a warmed flatbread. Then slice the meat from the skewer or serve the cooked meat on top of the bread, finish with dried oregano and some fresh mint leaves.
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Create a tapas style display, or a selection of gyros or allow customers to create their own. Greek is a fantastic hand food, full of flavour and colour. With fresh herbs, salty olives and crumbly feta. Why not add some oregano fries or a selection of small koftas with a helpyourself Greek salad and create a real zorba feast full of style and colour.
Ingredients 3 potatoes, thinly sliced 5-6 tbsp olive oil 1 onion, diced 4 aubergines, thinly sliced Thyme Fresh oregano to garnish Salt and pepper
All products above are available through Especial Napkins Amazon £2.49 for 20
For the ground meat 1 onion, diced 2 tbsp olive oil, for sautéing 1 clove of garlic, minced 1 bunch of oregano 3 pinches of granulated sugar ½ tsp nutmeg
1 tsp tomato paste 500g minced lamb or beef 400g chopped tomatoes Salt and pepper For the bechamel sauce 100g butter 100g all-purpose flour 750ml semi-skimmed milk Pepper 1 pinch nutmeg 100g of grated parmesan or cheddar cheese 3 egg yolks
Method For the meat, heat a large pan and add the olive oil, then add the onions, garlic, oregano, cinnamon and nutmeg and fry for 2 minutes. Once the onion is softened, add the meat along with the seasoning. When the beef is sealed, add the canned tomatoes and cook for 10/15 minutes until the meat is tender. To prepare the sauce, melt the butter in a pan and add the flour. Heat the milk and mix it in with the butter and flour to create a bechamel sauce. Add the grated cheese and seasoning to the sauce and set aside.
Hanging ivy Amazon £9.49 for 12 strands A7 display cards from Head Office
Take the sliced potatoes and aubergines, and layer in a deep pan or skillet. Gradually layer the potato, aubergine and minced lamb. When the layers build up to just below the top of the pan, add a generous layer of the bechamel sauce and finish with a handful of cheese and chopped fresh oregano. Place the whole dish in the oven at 180°C for around 35/40 minutes until it is piping hot throughout. Serve immediately topped with olive oil.
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The Thomas Franks ‘Wider Wallet’ benefit and discount scheme is just one of the benefits of being a Thomas Franks employee. This scheme is probably something you may not have heard of before, but you could benefit from. Just some of these benefits include a Childcare Voucher scheme, as well as discounts that cover a range of products and services, including everything from health and beauty, groceries, fashion – to restaurants, days out and the list continues!
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In order to access Wider Wallet and get your discounts, you can register with the Thomas Franks Wider Wallet scheme, online at:
https://thomasfranks.widerwallet.com Then use access code WW3525M to register and get access to the discounts!
We hope you make full use of the discounts and most importantly, enjoy them!
H
aving a ‘Greener Kitchen’ is part of our grand plan to be greener. The project, which is headed by Laura Blunden, Creative Artworker at Thomas Franks Head Office, looks at how Thomas Franks sites can be more sustainable.
gallons of water each year? And that the UK hospitality and food service sector throws away an estimated £2.5 billion of waste yearly. But your sites can change that.
The Green Kitchen Standard was set up in 2017, which recognises caterers that are making positive steps to sustainably manage water and waste in the catering sector. The standard particularly looks at energy, water and food waste.
Do you ‘quick’ defrost some of your food by using water and leaving the tap running? Do you leave empty fridges on? Do you use a plug when you wash up? These may seem like minor things, but small changes can make the difference in reducing waste at your site.
Having this accreditation has many key benefits other than being more sustainable. This standard will enhance not only Thomas Franks’ reputation but also your sites, as it provides comprehensive and credible reassurance to customers. The overall aim is to identify opportunities to improve operational efficiencies and reduce costs. The standard has been designed to be flexible as all sites are different. Did you know that leaky faucets that drip at the rate of 1 drop per second can waste up to 2,700
Do you think your site already does this? Then why don’t you register and help Thomas Franks become greener. Contact Laura at Head Office, for more information.
It’s really simple to become greener; you probably already do some of these things. It all starts with monitoring, then targets are set and operating procedures can be implemented to reduce waste throughout.
The Green Kitchen Standard helps you to: Market to new customers:
• Demonstrate your commitment to sustainable catering • Achieve industry recognition • Communicate with staff and customers about green initiatives Achieve operational improvements:
• Evaluate your energy, waste and water efficiency • Save money with expert advice for continual improvements Boost your bids:
• Verify alignment with DEFRA’s balanced scorecard for energy, water and waste • Evidence compliance with procurement requirements
Waste
Water
Energy
Contact Clare Clark on cclark@ soilassociation.org 07919 216 250
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a true taste from the Philippines
DID YOU KNOW?
In the philippines it’s never a meal without rice
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Tourists are travelling back from the Philippines with a taste for this diverse cuisine. We’ve taken inspiration from this Far Eastern destination for some tasty creations. Why not incorporate some of these recipes at your location? All available to order in your quarterly marketing pack!
More recipes available on the hub
Pinoy fried chicken Makes 10 portions
Ingredients • • • • • • • • • • •
100ml lemon juice 100ml Kecap Manis 1 head garlic, minced ½ tsp black pepper 2kg chicken legs or thighs, boneless with skin on 125ml cup soy sauce 200g flour 75g corn flour 1 tbsp baking powder 1 lime, juice plus zest Olive oil
Method In a bowl, combine the chicken, lemon juice, soy sauce, Kecap Manis, garlic and teaspoon of pepper. Marinate in the refrigerator for about 2 hours, with a maximum of 4 hours. Drain the chicken from the marinade and pat dry. In a shallow dish, combine the flour, corn flour, baking powder and ½ teaspoon of salt and ¼ teaspoon of pepper. Then whisk well. Dredge chicken in flour mixture to fully coat the skin. In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil to 190C. Add chicken in batches and cook, turning on sides, until golden brown, crisp and cooked through. Remove from pan and drain on a wire rack, serve hot.
Pumpkin squash and coconut curry Makes 10 portions
Ingredients
Chalk dipped serviceware from Habitat could be a goood edition DID YOU KNOW?
Dipping sauces are part and parcel of filipino cuisine
• • • • • • • • • • • • •
3 butternut squash 6 pak choi 3 medium onions, finely diced 3 cloves garlic, minced 2 tbsp medium curry power 50ml soy sauce 1 tbsp turmeric 2 tbsp medium curry powder 1 tbsp ground ginger 5 small tins coconut milk or x1 A10 tin 60g coriander stalk, chopped 50g candied pumpkin seed (salt/sugar) Coriander and lemon leaves, for garnish
Method Heat a small amount of oil in a large pan and add the onions, garlic and spices. Cook on a medium to low heat, taking care not to over brown the onions. When the onions are soft, add the squash, pumpkin and soy sauce and stir. Add the coconut milk and bring to a rolling boil. Cook until the pumpkin is just soft and stir in the washed pak choi. Serve immediately over rice or palabok noodles and garnish with coriander leaves and lime wedges.
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In this changing market Thomas Franks is looking to play its part in helping the environment. We feel that it’s our duty and our future ambition is to be plastic free. Many people would think that all products are compostable or bio-degradable these days, but it is simply not the case, and we need to carefully select products to make sure they deliver on use but also do not impact the environment. To progress our goal we are looking to partner with Vegware, a visionary brand and global specialist in plantbased compostable food-service packaging. Their extensive range of eco-catering disposables offers quality environmentally-friendly products, which allows us to make simple changes at our locations to deliver eco-friendly service. We will also have access to their range of marketing documents allowing you to shout to your customers of our commitment to plastic free. Vegware has been operating since 2006 and have focussed on reducing carbon emissions and creating a full product range which uses plants and other natural elements to make their products.
They operate by the following values:
• RENEWABLE - Vegware is
made from plants. Why use up finite resources? Trees, corn and sugarcane are renewable natural materials.
• LOWER CARBON - making
plant-based materials emits less carbon than making most plastics.
• RECYCLED - we love recycled card and paper and with recycled content we’re saving virgin materials.
• SUSTAINABLY SOURCED - any
virgin card or paper used to make Vegware products comes from a responsible forestry source with a recognised chain of custody.
In the coming months Thomas Franks will be developing an approved product range that we want you all to adopt and promote, moving forward. Thomas Franks will eventually go plastic free as part of our ‘Plastic is not fantastic’ initiative, and this is the first step to achieving this goal. Please watch this space for more news and updates.
Our plant-based catering disposables are made from RENEWABLE, LOWER CARBON or RECYCLED MATERIALS Talk to us about composting options vegware.com
New legislation Our plastic-free approach also forms part of a bigger project within our grab and go range; some of you may be aware that Natasha’s law will be coming into effect on all products sold by retail, which affects us all in different ways. But as a business we want to all work to the same goal and objectives to keep our customers and pupils safe whilst still delivering our fantastic food. We are currently creating a database of approved recipes, which will mean making grab and go products from specification sheets. We know this is not the way we have done things in the past but we must 26
embrace the changes and realise it is for safety purposes. Our new database will have all ingredients, allergens, and nutritional information listed for you; you can select what you want to produce and simply print the labels to apply to the products. Our labels will be produced from LabelLogic Live in partnership with Planglow, mainly because of the simplicity of its online service. It will allow us to keep developing the range over time and simply push an update for you to see and create from. This will not stifle creativity but simply allow us to make sure that the products we deliver give key information. Watch this space for more information.
Whether for environmental, ethical or health reasons, there’s no doubt that more and more of us are reducing our meat intake and turning to a plant-based diet. And sometimes veggie options are simply just yummy! We've devised some tasty recipes to cover breakfast, a savoury main course and dessert – all available to order in your quarterly marketing pack!
Açaí bowl with Passion Fruit
Step up your immunity with the jelly, juice or squash of passion fruit. Passion fruit has many types of antioxidants in it like vitamin A, vitamin C, riboflavin and carotene, that boost your immunity. Antioxidants are also good for your skin. Fruits like passion fruit are high in fibre like pectin that can make you feel full without increasing the calorie intake. It also has iron which increases haemoglobin in our red blood cells. Try this fruit-packed breakfast bowl for a quick, easy start to your day. Vary toppings according to the season.
Serves one Prep time 5 mins Vegetarian
Ingredients • 2 tsp açaí powder • Handful frozen berries • ½ a very ripe banana, chopped • Handful of ice cubes • 1 tsp coconut flakes, 5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, handful of blueberries to top (optional)
Method 1. Put the açaí powder, frozen berries, banana and ice cubes into a powerful blender with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.
Look out for other recipes and facts coming your way… One cup of baked sweet potato provides nearly half of your daily vitamin C needs. Nutrients are vital for supporting immune function, which is especially important during cold and flu season. Vitamin A is also key for maintaining healthy skin, vision, and organ function.
Blueberries can help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health. Use blueberries to top waffles, pancakes, yogurt, oatmeal, or cereal, blend them in a smoothie or syrup, or fold them into muffins and sweet breads. 27
Customer service is the cornerstone of a great eating experience, but what does that mean exactly? While each customer’s preferences are different, there are a few markers that standout eating experiences share in common. We set out to define the factors that make for a great customer experience because ultimately that’s what generates strong client relationships, maximum customer usage and also a fantastic working enviroment you can be proud of. What consumers expect from a restaurant experience certainly varies depending on the eatery type, but there are some fundamentals that separate the great experiences from the forgettable ones.
1. Friendly, personalised service
3. An Instagrammable ambiance
Customers and pupils don't want to feel like just one of a number passing through during service. They want to know that you care about their dining experience.
From your colour scheme to your menu display and marketing, your restaurant’s aesthetic is an extension of your food and a powerful way to generate feedback, build relationships and drive traffic to your restaurant.
The opportunity to deliver a human experience starts with you and your colleagues; you're the ones that your customers will engage with as soon as they walk in, and throughout their lunch. Customers and pupils want sincerity and positivity; someone that’s as excited to serve them as they are to be fed.
2. Consistently great food We are a food business, we live and breathe it, and everyday we should deliver consistently great food. Our food quality can suffer when there’s a lack of emphasis on quality control or when there are miscommunications between customers, staff and the kitchen staff, and so communication is key to a faultless service. Chefs should consistently evaluate the dishes they’re preparing to see if they have the flavour profile they want before it’s served. Front of house should know each dish’s allergens as well as presentation and make sure that it’s up to standard.
“ 30
friendly, personalised service consistently great food an instagrammable ambiance efficient customer service
Empower each other to focus on food quality and presentation and to hold one another accountable. Each meal that we serve shapes how our customers perceive the dining experience we offer.
Instagram is a visual platform that 60% of its users use to discover products and places. You can attract customers and great feedback by using the platform to show off your beautiful dishes and trendy spaces. In a school it can show parents the care we put in to looking after their children, helping them to make good food choices, as well as giving them beautiful environments in which to enjoy their lunch.
4. Efficient customer service Customers want a simple and efficent experience these days, people dont have time to work out what they can order, from where, then how to pay. They want a fluid journey that clearly shows them from one servery to the next. Customers want clear menus, showing them the detail they require, allowing them to make informed decisions and obtaining all the dishes they require before moving around to pay and enjoy. Anything else is an obstacle that can slow progress and cause annoyance for customers.
Tick off each of the above points and you’re well on your way to generating more positive customer reviews, lighting up social media and becoming a location that your client loves
“
“How on earth did
Thomas Franks end up in Malta?”
you might be wondering…
We had a chat with Chef Director Gavin Young to find out! was no mean feat getting their first location up and It all started in London with an existing client. They running; it employs 489 people and the food served were so impressed with our team in Wimbledon that in the staff restaurant is free of charge, playing a they asked us to develop a catering proposition for massive part in staff retention. The office covers 5,200 their state-of-the-art office in Tigné Point, in early sqm spread across three floors summer 2018. It’s fair to say that overlooking the Mediterranean and we presented competitively to win Finding himself on an the Thomas Franks team run a 24the contract with the intention of hour operation, 7 days a week. bringing something completely new island with no suppliers to the catering industry in Malta. Not one to rest on his laurels, Frank’s or staff, it soon became drive and passion for growth in Malta Chef Director Gavin Young was clear that this was soon paid off with the acquisition of entrusted with the mobilisation, 3 more lucrative clients within a very with an ambitious schedule of going to be a unique short space of time. Frank recalls just 4 weeks to launch the service. having to start from scratch to build Finding himself on an island with no project unlike anything a network of contacts and earn his suppliers or staff, it soon became undertaken by Thomas reputation again; something which clear that this was going to be a undoubtedly spurred him on to unique project unlike anything Franks before success. undertaken by Thomas Franks before. In spring/summer 2019 the team were tasked with 4 more contracts to launch within Jon Grima, who at the time was Executive Chef at a matter of weeks within government agencies and Mount Kelly in Devon, was brought on board to run the gaming industry. The food served is described as this exciting new location – and was the perfect international and modern to serve a multi-cultural candidate with his Maltese heritage. Jon (who is half community. Maltese and lived there until he was 11) relocated with his family and began a productive In the midst of this, the team also working relationship with Gavin launched a CPU to offer a fully that has seen this project go from delivered-in solution for locations Not one to rest on his strength to strength. that have limited kitchen facilities laurels, Frank’s drive and (something that is quite common in They set about employing people Malta), and have been branching out locally, and networking with passion for growth in into event hospitality. Their success suppliers to provide meat and is largely down to a close working vegetables from the island, as well Malta soon paid off relationship with their clients, and as fresh fish. It certainly gives new quick response times. Gavin has also meaning to the term ‘local’ suppliers, recruited a strong loyal team to support the growth when local is your only option! By providing jobs and and maintains oversight across all locations. supporting local growers and farmers, Thomas Franks in Malta is giving back to the community and creating With further growth projected in the next year, and fantastic opportunities for the people who live there. further exciting opportunities within the hospitality industry on the island – we cannot wait to see what They describe the project as innovative and fun; very happens next in Malta. chef-led – and certainly a steep learning curve! It
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Staff wellbeing Did you know that coming to work is good for your health? It can help you look after your mental health as it provides things such as a sense of identity; a steady routine and structure; contact and friendships with others; the list goes on. We have teamed up with ‘Mind, for better mental health’ to support our employees and be mentally healthy at work. However, at times you may be feeling that your work is affecting your mental health. Whether it’s work-related stress or being worried about telling your boss about your mental health problem. We have a duty of care to look after you under the health and safety legislation. No-one should feel this way or feel like there isn’t anyone they can talk to about things. Thomas Franks is like your second family, there are people who you can turn to. Whether it be your Head Chef, Operations Manager or someone from HR, there are people you can talk to. Thomas Franks have teamed up with mental health charity Mind to release e-booklets on a range of subjects which are now available to view on the HUB under Documents -> Staff. The e-booklets have information on how you can better understand mental health and steps you can take to address any issues you are experiencing.
Did you know that every employee at Thomas Franks has access to the Employee Assistance Programme (EAP)? The programme provides you, and your immediate family, with information, resources and options to address a wide range of issues both at work (if you feel like it is affecting your mental health) and anything at home. If you would like to discuss any issue please call them in complete confidence 24 hours a day, 365 days a year. The contact number is 0800 072 7 072. You can also access their resources on their BeSupported Website, www.axabesupported.co.uk, using these details to sign in: Username: employee Password: supported A reminder that this service can be used completely anonymously, and Thomas Franks will not be provided with your personal information. If you need any more information on wellbeing at work, please do not hesitate to contact one of our HR team or look on the TF hub, where there are the range of different documents regarding your mental health and wellbeing at work.
It is also really important to be eating the correct food, as what we eat affects the way we feel. Improving your diet may help to improve your mood, give you more energy and help you think more clearly. Staying hydrated throughout the day will improve your concentration, as well as many other benefits including looking after your gut. Take a look at some of Kevin’s nutritionally-packed salad recipes, opposite, for some inspiration. 34
With healthy eating on everyone's minds as spring approaches, we've been looking at the nutritional value of two super grains, and used them as a basis for delicious salad recipes.
Freekeh
In recent years freekeh has been providing true competition to quinoa as king of the grains, offering a high protein alternative to brown rice, couscous and sweet potatoes. An ancient grain native to Lebanon, Syria, Jordan and Egypt this roasted green wheat boasts a nutty toast-like flavour and smell, and offers a seriously strong nutritional profile. Free of chemicals, preservatives and anything genetically modified, the health and nutritional benefits of freekeh make it worthy of the title ‘super grain’. Benefits include:
Quinoa
Often referred to as a super grain quinoa is high in fibre and high-quality protein, boasting all nine of the essential amino acids, whilst also packing iron and potassium. One half a cup of quinoa has 14 grams of protein and 7 grams of fibre. This super food is classed as a wholegrain and is naturally gluten free. Benefits include: • • • •
Low glycaemic index Twice as much fibre as other grains Packed full of iron Contains lysine essential for tissue maintenance and growth • Rich in magnesium • High in riboflavin to help with metabolism • High content of manganese, a rich antioxidant
• • • •
Low glycaemic index High in fibre Acts as a prebiotic Rich source of lutein and zeaxanthin, for supporting good eye health • Good source of protein • Low in fat • Rich in calcium, iron and zinc
Lebanese freekeh salad
1½ cups cooked freekeh 4 vine tomatoes, diced (or 8 cherry tomatoes, quartered) 1 small red onion, finely diced 1 cup sweetcorn kernels 1 cucumber, finely diced 1 small bunch coriander or parsley, roughly chopped 1 lemon, juice and zest ¼ cup olive oil Sea salt
Southwest quinoa and grilled corn salad 100g quinoa (mixed colours if possible) 100g sweetcorn kernels 10g red onion, chopped 25g red peppers, diced 25g red kidney beans, drained 10 ml fresh lime juice 5g cumin seeds, toasted 20g feta cheese 10g chopped coriander
35
Spring is synonymous with new life and as warmer days approach, UK soil is bursting with a vast array of ingredients to inspire our menus. We make the most of some of this season’s freshest produce in this super spring salad. Ingredients 12 Jersey Royal potatoes 10 green asparagus spears, sliced on an angle 150g young broad beans, podded 150g peas, podded 3 spring onions, sliced on an angle 2 shallots, cut into rings 15 mint leaves, 10 torn, 5 shredded Handful of watercress
Punnet of pea shoots Sea salt and freshly ground black pepper Drizzle of olive oil
For the dressing 1 tbsp Dijon mustard 5 tbsp red wine vinegar 1 tsp walnut oil *remove this if in a school location* 300ml Extra Virgin olive oil
Method 1. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. 2. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. 3. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. 4. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. 5. Mix all of the vegetables with the shallots, mint, watercress and pea shoots and pour over the dressing. Arrange in a nice bowl or platter as a vibrant centre salad.
Which vegetables are in season in spring/ early summer? Asparagus Carrots Courgette Curly lettuce Fennel Jersey Royal new potatoes Peas
36
Purple sprouting broccoli Radish Sorrel Spinach Spring greens Spring onion Watercress
Why does eating seasonal British produce matter? It makes economic sense to eat seasonally as fruit and vegetables are sold more cheaply when they are readily available. Eating seasonally has health benefits too: foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of year. Plus we love to support British farmers!
Chef's
Profile
Aaron Thompson
Aaron Thompson, Executive Chef Manager at Farleigh School, is known not just for his delicious and healthy meals, but also for his incredible craft training days. We met up with him on location to find out more about his catering past and what he gets up to at Farleigh. Tell us a bit about yourself and what you did before joining Thomas Franks. I fell into cooking by enjoying my commis chef summer job at Longleat; I enjoyed it so much that I decided to get my qualifications and I ended up staying there for 7 years. I then moved to South Africa and spent the next 9 years there. I spent the first 3 years as the Head of Functions for a large bespoke catering company that catered for private events for banks, South African government, celebrities and large festivals. During my time there I was also involved in the FIFA 2010 World Cup. I moved on and joined a contract catering company called ‘TsAfrika’. I was one of two development chefs covering the whole of South Africa with a total of 72 locations, which was a challenging task. I then took a job at ‘All Stadium Catering’ as a new exciting challenge. There I oversaw the catering at 4 different stadiums from small functions to sold-out game days. I
enjoyed the challenge and scale of it all, it was mind-blowing and was always exciting. But England was calling!
look and processes we use in Thomas Franks as I believe we excel in our client offering.
What do you enjoy most about your job?
My last training day was on salad bars, where I taught 5 different recipes that included some quick and easy colourful salads, ideal for a Monday. I presented some visually appealing one-colour salads like pink quinoa with beetroot and radish. I try not to focus solely on the recipes and cooking but also the processes that we employ in Thomas Franks to get the look we want and need.
My favourite part of my job is working with my team and achieving the common goal we set for each half term. This term it was a redesign of the breakfast menus and how they look at the servery. Another favourite aspect of my job is adding a dish that the school hasn’t had before, usually something that is a fusion, and which ends up being a solid favourite for all the children here at Farleigh. I want the children to be excited about their next meal and feel that presenting food in a beautiful and appealing way plays a big part in that. As mentioned earlier, you run some incredible craft training days, can you tell us a bit about them? I thoroughly enjoy teaching at the different craft days and meeting other Thomas Franks employees; it allows me to pass on the skills I have learnt over the years. I like teaching the
We did two learning sessions on setting up a salad bar, including how to work out different levels and textures, which bowls and platters to use, what cheap and effective decoration you can buy, what foodbased fillers you can use and how to decorate a salad bar. I am now planning and looking forward to my next training day on vegetarian and vegan dishes on the 9th of July – if you’re interested in attending, please email HR!
37
Why use Instagram
or social media? It allows you to create content and share it widely to promote the wonderful things we can do with seasonal fresh ingredients. Marketing Executive Anna Davies gives us some hints for taking perfect foodie pictures Want to showcase your hard work, delicious dishes - and members of your team? All you need is an iPhone 6 (or upwards) or Android equivalent, the Instagram app and photo editing app ‘Snapseed’. Remember everything that you post reflects Thomas Franks. You are brand ambassadors of the company and you have a powerful tool to promote who we are and what we do.
Here are some tips and tricks for when you take your next photo! Think about the story behind the picture
Photography literally means 'drawing with light'
• What does your audience want to see or know about Thomas Franks?
• Lighting is the first and last thing that you should be looking at as it gives everything a ‘form’.
• There is context behind the image – it elevates Thomas Franks and everything we do.
• Try using natural light or a single light source, as it is softer, and avoid artificial light (in a kitchen setting you could turn off the lights or put your dish near a window).
• Audiences love to see the process behind the end-product, including the people involved in its creation.
Sign up to one of our private workshops 9th June at 10:30am
15th June at 9:30am
Head Office
London
Fancy learning more about how to enhance your pictures and your Instagram? Sign up to one of our private workshops with Matt Inwood, a food photographer, recipe book creator and Instagram influencer. Learn tips and tricks to enhance your photos, with a focus on how to compose and edit your pictures. Contact Anna for more information: anna.davies@thomasfranks.co.uk.
38
Angles • Overhead shots tend to work well with all images of food, due to their pure simple graphic quality. • However, the picture should be shot due to the merits of the dish. For instance, when taking a picture of a salad with lots of layers that has height to it, the detail would be lost if the shot was taken overhead. • The only way you’ll know what type of shot is best is to experiment! • If your picture is too tidy and perfect it can give a sense of being unreal and false. • Change your background using woods and textures as stainless steel can be very harsh for the camera. • Try and deconstruct things using raw ingredients. • However, don’t overcomplicate the picture - space is a good thing!
Editing • When editing your image, always use the app ‘Snapseed’, it is very self-explanatory and easy to use. • Look at your image and ask yourself, what do you want to improve or achieve with this image? • Don’t over edit, you want the food to shine and speak to your audience. • There is no set sequence when editing a photo but focusing on the most deficient element of the photo will give you a starting point.
Tool Kit iPhone 6 (or upwards) or Android equivalent
Snapseed
Shot on an iPhone XR and edited using snapseed
Let’s chat about…
We travelled to North Bridge House Pre-Prep school in Hampstead to meet Chef Manager Dominika Cieplik for a chat about veganism and how she’s incorporating plantbased recipes into her school menus Dominika, can you tell us a bit about your background and why you have personally opted for a vegan diet? I have worked for Thomas Franks for 5 years, initially joining North Bridge House Prep School as a salad chef. I adopted a vegan diet 3 years ago after researching how to improve my health and am now passionate about cooking with plantbased produce and incorporating plenty of fresh fruit and vegetables into the school menus.
This is certainly evident from your colourful and fresh servery; can you talk us through it? Yes, you can see that we prefer to offer lots of fresh vegetables, cooked and in salads, rather than just cooking with meat substitutes. I have a great relationship with my suppliers who deliver fresh produce daily and advise which ingredients are best to cook with seasonally. On the menu today, for example, we have ratatouille, cauliflower fritters, kale and butternut squash salad, roasted broccoli – and plenty of individual salad items for the children to choose from. A firm vegan favourite among the children is macaroni cheese made with cooked sweet potato (to act as a thickener) and rice milk.
What initiatives have you introduced to ensure that the children eat well? Vegware range
We have introduced ‘meatless Mondays’ to show the children that meat-free food can be utterly delicious and satisfying and we offer a vegetarian option every other day of the week (increasingly we are trying to make this vegetarian option vegan). I am also passionate about educating children at an early age about food and where it comes from and run a weekly hands-on cookery class in conjunction with the teachers. Children are also rewarded with stickers if they have tried something new, given lots of encouragement, and we also hand out an ‘eater of the week’ certificate! We also grow our own herbs and keep chickens on-site; the children love to get involved and take eggs home!
Do you have any environmental initiatives at the school? We always aim to minimise food wastage and use leftover fruit to make fruit smoothies for pudding on a Wednesday. We also use Vegware across all of our school locations to demonstrate to parents that we are environmentally conscious. The range includes recyclable brown bags for packed lunches and compostable sandwich packaging. 42
Available from VEGETARIAN EXPRESS AND SAVONA
Available from SAVONA
Welcome to the Cold Pressed Oil Company, based in a listed barn in the delightful Hampshire countryside. to the Cold Pressed We Welcome produce our multi award winning Oil Company, based in a listed Pure Extra Virgin Rapeseed Oil from barn theisdelightful seedinthat grown onHampshire our farm. countryside. By using the traditional method Weofproduce our multi winning Cold Pressing, weaward are able to Pure Extra Virgin Rapeseed Oil from extract the oil from the seed and seed that is grown on our farm. maintain all of its natural goodness. The result is a deliciously smooth, By using the traditional method ofaccompaniment Cold Pressing, we to are any able dish.to extract the oil from the seed and maintain all of its natural goodness. The result is a deliciously smooth,
Products include
accompaniment to any dish.
Rapeseed oil
44
Dressings Garlic & herb Chilli & garlic Raspberry & mustard Dressings Garlic & herb Chilli & garlic
Products include Rosemary & garlic Infused oils
Lemongrass & thyme Rapeseed oil Chilli Infused oils Rosemary & garlic Lemongrass & thyme
Sauces Classic mayo Tarragon & mustard Hollandaise Sauces Tartare sauce Classic mayo Tarragon & mustard
AUBERGINE, HALLOUMI AND OLIVE SALAD Ingredients 1 aubergine 200g natural yoghurt Handful of mint 4 handfuls of crisp lettuce leaves 2 handfuls of olives 1 block halloumi Few slices of bread for croutons 1 lemon Chilli and garlic dressing Cold pressed rapeseed oil
Method
1. Slice aubergine into 2cm vertical
slices, give a good season and splash of chilli and garlic dressing.
2. Warm a griddle pan to
just below smoking point (alternatively use a barbeque).
3. Slice halloumi into 1cm slices,
cover with chilli and garlic dressing.
4. Griddle or barbeque aubergine
and halloumi until cooked with good charred lines. Set aside on a tray until needed.
5. Cut bread into similar size cubes.
Roast with seasoning and cold pressed rapeseed oil at 200°C for 10 minutes until crisp and coloured.
6. Make a mint yoghurt by finely
chopping mint and mixing with yoghurt, juice of ½ lemon and plenty of seasoning.
7. Make dressing by mixing 6 tbsp
cold pressed rapeseed oil with juice of ½ lemon and seasoning, whisk to emulsify.
8. To assemble salad, dress salad
leaves, stack aubergine and halloumi, then cover with olives, croutons, salad and a good twist of black pepper.
TIGER PRAWN FRY
STIR
Ingredients 8-12 fresh tiger prawns 2 cloves of garlic, finely chopped 1 large red pepper, thinly sliced 1 large yellow pepper, thinly sliced 2 large carrots, thinly sliced 2 large spring onions, thinly sliced 1 large pak choi, thinly sliced 4 baby corns, chopped 1 red chilli, finely chopped 1 packet of fresh egg noodles 4 tenderstem broccoli, thinly sliced Chopped red cabbage (optional) Black sesame seeds (optional) Lemongrass & thyme infused oil Chilli infused oil
Method
1. Pour a generous amount of
lemongrass & thyme and chilli infused oil into a wok and heat.
2. When the wok is hot add the
finely chopped garlic and cook until golden.
3. Add in the tenderstem broccoli
& carrots and cook for 2-3 mins.
4. Then add the remaining
vegetables, egg noodles & chilli and cook through.
5. Place the prawns on a hot
griddle pan and cook for 2-3 mins on each side.
6. Add the cooked vegetables into 4 bowls and place tiger prawns on top.
7. Garnish with black sesame seeds (optional).
CHICORY, RADICCHIO, SHALLOT AND PARMESAN SALAD Ingredients 1 chicory 1 radicchio 1 shallot Parmesan, to shave Raspberry and mustard rapeseed oil dressing
Method
1. Pick chicory leaves, discarding any outside leaves that are not crisp.
2. Pick radicchio leaves and tear in half vertically.
3. Finely slice shallot. 4. Using a peeler or knife, shave
parmesan as finely as possible.
5. Toss all of the ingredients in a
bowl and season. Dress with raspberry and mustard rapeseed oil dressing. 45
WIN A
£500
FOODIE EXPERIENCE
FOR YOU AND YOUR TEAM! One lucky operations team could be in with the chance of winning a £500 foodie experience for your team. Inspired by the creative team's recent trip to London, your team could win £500 to spend at the Arcade food theatre in London, or a restaurant closer to you. Sound like something you could be interested in? Well, we want to see your dishes that have been inspired by different elements of this magazine. It could be a creation from a themed day at your location or a food trend that was mentioned in this issue.
46
The dish must be cooked at your location, not at home and use features from this magazine! Think you have a dish in mind? Send in your recipe, method and pictures of your creation to talktous@thomasfranks.co.uk to have your dish featured in our next magazine and win the prize for your team! Don’t forget to follow Thomas Franks on our different social media accounts: Twitter, Instagram and LinkedIn.
@thomas_franks_
?
?
‘Women in leadership’ training
Txema Garcia wit h acclaimed bake r Richard Bertinet
‘Raise your salad bar’ training
Re-design at Leighton Park
Great Barings Bake Off
Amazing salads!
Keep in touch at:
mont h Kerr y Aver y Employee of the at Wickes
Wimbledon High, Harry Potter lunch
Craft training: street food
Your Catering & Retail Display Supplier
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