Caterer Connections Jan/Feb 2017

2017

September 2013 Jan/Feb

The magazine exclusively for catering professionals

CLASS ACT Learn a lesson from the school where healthy menus = happy margins for you

BUSINESS PROFILE

s ’ d i p u C cocktail How food and drink can work

together in harmony

QUICK SERVE

KICK-START

Fuel their day & your pro�its with grab & go breakfast options

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PRODUCT WATCH • LATEST NEWS • START 2017 HEALTHY 28/11/2016 16:25

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A word from… … Les

As Christmas fades to a distant memory and you’ve stuffed all those decorations back in their box in the attic (is it just me, or has that box shrunk, just like your jumper after all those mince pies?), it’s a good time for a pause and to plan out the year ahead.

January is usually a quieter month than most, so take the opportunity to sit and plan your menus for spring and your ‘big ticket’ events throughout the year. Research your ideas for new recipes and practise cooking those dishes to get them pitch-perfect. Perhaps try something a little different from your normal offer: Mexican is on-trend again and set to grow more.

Think cheesy quesadillas and chilli burritos.

Let’s not forget too that most important day in February: Valentine’s Day. A time to wine and dine, a time to remind your loved ones just how much they mean to you. Light those candles, have the chocolates at the ready, put those flowers on the tables and share your love of food with everyone and watch them love you back!

Have a great year.

… Martin

New year, fresh start. Ready to plan out a year of record takings and happy customers? If that’s your plan (and I’ve a hunch it might be), you’re in the right place. Stay with us and we’ll help you steer a course through all the new trends and product launches that you need to know about.

This year, it’s all about premiumisation – adding a touch of quality to your offer. Remember; it’s not always about price. Many customers are happy to pay a little more if they believe they’re getting value for money. Whether that’s a small-batch gin, a well-loved, or indeed new, craft ale, or a tempting selection of fine wines, you really need to be thinking about all your price points, not just engaged on a race to the bottom.

And if it’s wine, your first port of call should be to take a look at our expertly selected range of wines, in partnership with Kingsland. This time of year, though, think about the big hitters: Chinese New Year (it’s the year of the Rooster in 2017) and Valentine’s Day. Both a reason to celebrate and in winter, your customers will appreciate any opportunity to come in from the cold, enjoy a really warm welcome and a chance to toast a brilliant year to come. Happy New Year!

CATERER CONNECTIONS JAN/FEB 2017

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Inside this issue FEATURES

12 19 24 33

PROFILE: COST SECTOR

The school kitchen that serves up healthy portions and healthy margins

ON-TRADE

Cater for the loved-up couples in your bar this Valentine’s Day COST SECTOR

Six recipes to celebrate Chinese New Year and the Year of the Rooster

QUICK SERVE

Find out how ‘grab and go’ products can benefit your business

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19

REGULARS

08 10 37 38

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NEWS

Your 2017 catering calendar, plus the year’s top trends HERO PRODUCTS

The best new products for your kitchen and bar DEPOT LOCATIONS

Find your local depot here DISHES OF THE DAY

Food and drink pairings to suit the dishes of the season

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Caterer Connections is published six times a year by Made By Sonder Ltd on behalf of Landmark Wholesale. FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR SONDER Content Director Justine Ragany Creative Director Wayne Hayton Art Director Rick Fraterrigo Sub Editor Kate Feasey Account Manager Adam Turner Contributors David Lloyd, Jim Staton, Becky Aitken Managing Director Simon Chappell Made By Sonder Ltd, Victoria Court, 8 Dormer Place, Leamington Spa, CV32 5AE. To advertise please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk Editorial enquiries please contact Justine Ragany on 07432 590 432 or catererconnections@madebysonder.com

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News

DAYS TO

Winter

E

aster may link to lamb and Christmas to turkey, but alongside these significant dates in the food diary is a whole host of specialist events. Here, we’ve collated a selection of some of the more eclectic ones. Events such as National Hummus Day may at first seem a little niche, but they’re a great opportunity for creative ideas with food and spotlighting a business.

Get involved by using the hashtags to promote your venue through social media

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In t Ca er k na t e Da ion a y :2 lC ho 7 Ja co nu lat e a ry

25 DECEMBER Christmas Day

1 JAN

New Year’s Day

25 JAN

Burns Night

27 JAN

International Chocolate Cake Day

28 JAN

Chinese New Year

28 JAN

5th British Yorkshire Pudding Day

14 FEB

Valentine’s Day

28 FEB

Pancake Day

CATERER CONNECTIONS JAN/FEB 2017

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Spring

Caribbean Food Week August 2017

6–12 MARCH

14 APRIL

17 MARCH

23 APRIL

St George’s Day

Summer

24 MARCH

1 MAY

12-16 JUNE

26 MARCH

18 MAY

Red Nose Day Mothering Sunday

10-16 APRIL

UK Coffee Week #ukcoffeeweek

More information on how to join in can be found at ukcoffeeweek.com

May Day

Healthy Eating Week

International Hummus Day #hummusday

15 JUNE

15-21 MAY

18 JUNE

Beer Day Britain #CheersToBeer

National Vegetarian Week

26 MAY

7 JULY

World Chocolate Day

29 MAY

AUGUST

Interna

tion

mm

us

1 OCTOBER International Coffee Day

World Egg Day

Keep an eye out for 2017's official date later in the year

Hu

British Food Fortnight

13 OCTOBER

Caribbean Food Week (date tbc) al

23 SEP–8 OCT Find out how your business can get involved at lovebritishfood.co.uk

Father’s Day

Ramadan Spring bank holiday

Autumn

19 OCTOBER Diwali

20 OCTOBER Da

y

International Chefs Day

:1 8

1 NOVEMBER

M a

World Vegan Day

y

5 NOVEMBER Bonfire Night

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1 October

St Patrick’s Day

Good Friday

International Coffee DaY:

British Pie Week

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Focus

WHAT’S COOKING? Discover the latest and greatest products for your bar and kitchen

BISTO GRAVY GRANULES

Bisto has been around since 1908 and is one of the UK’s most iconic food brands. As the consumers’ favourite gravy granule, it is the perfect accompaniment to the ever-popular roast dinner. Just add water and your perfect gravy is ready to go.

ABSOLUT VODKA

This is the number one premium vodka and the fastestgrowing non-�lavoured vodka in the on-trade (+23% by volume, total non-�lavoured vodka +2%).

HULA HOOPS

The UK’s number one family snack, Hula Hoops, remains a strong brand within the category, with penetration increasing 4% year-on-year. Hula Hoops is worth £87m, driven by the growth of both Hula Hoops Puft and Big Hoops.

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LSV PLATINUM

LSV Platinum offers a great taste to match the market leaders at a great price for all. This alternative energy drink brand also has added guarana.

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Focus

CHIVAS REGAL 12 YEARS

This blended Scotch whisky is currently in solid doubledigit growth (+20% by volume and +24% by value), vastly outperforming the blended category (-6% by volume, -2% by value).

PALATINA CHEESE

This cheese has a consistent shred that is easier to handle, with no clumping. Choose from Palatina Mozzarella and Cheddar – an ideal topping with great coverage and even cook – or Palatina Melt, which uses mozzarella to give an outstanding clean taste.

Our own-brand range of 400+ products helps caterers keep costs under control. Every product is chosen to match branded quality and deliver great value every day

COATED FISH These ever-popular, new products to the Caterers Kitchen range are easy to use and portion controlled, with greatquality �ish inside a crisp coating.

TABLE SALT This versatile, allpurpose condiment is available in 5kg, 750g and 5g sachets. The perfect cooking ingredient.

CATERER CONNECTIONS JAN/FEB 2017

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COST SECTOR

TOP OF THE CLASS It’s tough being a school cook today, finding a balance between the demands of growing, hungry children and the latest advice

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F

ew catering professionals have been in the spotlight in recent years more than the hardworking brigades running our school kitchens. Over the past 10 years or so, successive politicians, new food plans and advisory bodies (and yes, even Jamie Oliver) have cooked up a bewildering landscape of regulations, best practice and well-meaning advice.

But what’s it like on the front line?

How can you juggle the demands of tight budgets, feeding growing children and keeping schools’ governing bodies happy?

That’s a lot of plates to keep spinning.

One school that’s shown there is a way forward that keeps everyone well-nourished and the books balanced is Suffolk’s Debenham High School.

For 50 years, the school has been providing an education to the parishes of Debenham, Stonham Aspal and Framlingham, tucked into farmland and the northern suburbs of Ipswich.

When Caterer Connections arrives, Head Chef Sarah Pink and her team are hard at work, glazing the tops of pastries, whisking soup and generally readying themselves for the onslaught ahead – not only are they preparing lunch but there is also the matter of 250 items for the 11am brunch service.

And, with 700 pupils and 80 staff, that’s, potentially, a lot of mouths to feed.

How does this quietly impressive rural school get it so right? ‘Teamwork and great food,’ Sarah said in her interview with us.

I look after our budget. The deal is, it has to break even. How we get there is up to us.

The school doesn’t give me a budget. My customers pay for everything. Our food, our staff costs. And that’s what I’ve got to spend the next day. The school pay for larger capital expenditure (the gleaming ranks of freezers, or the Rational ovens, for example), but after that, it’s down to me to balance the books. That means I really have to know my customers, watch what sells and tailor my menus accordingly.

Menus are worked out every week so I can take advantage of great offers.

I know what’s on offer at my wholesalers in the coming week, so I can adapt menus to suit the deals. There was an offer on

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gammon last week, so gammon was on the menu this week. It’s about being aware of every penny. If we do a roast, I’ll need four whole pork loins, which is expensive, so the next day, I’ll do sausage and mash.

We abide by the School Food Trust regulations. But we can still make tasty food.

It’s about being creative. We cook our burgers in the oven, bake all our fish and make sure we create all our sauces from scratch: that way, they’re just as tasty but we know exactly what’s gone into them.

So no sugar and salt to make up for flavour – you don’t need to do that when you use fresh local vegetables and good-quality minced beef and herbs.

We’ve doubled the turnover in the kitchen in the past five years.

Schoolkids are the most vocal of critics, but we love getting feedback. Our job is to cook

CATERER CONNECTIONS JAN/FEB 2017

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COST SECTOR

food that people love – if we don’t care about it, it’s no fun. We put a lot of pride into what we cook. We are always learning, watching the TV shows, seeing what’s popular. We’re like an independent business within the school. We have to cater for the staff as well as the pupils and cater for functions and special days, such as Diwali.

You have to be aware that not every child’s parents have deep pockets.

The uptake of free school meals is on the rise, so we make sure we offer a meal deal for £2.30 – the price of a meal voucher – such as today’s special: salmon en croute with vegetables or salad and sauteed potatoes and a piece of fruit. That way, those with restricted budgets don’t feel stigmatised or left out.

You have to be fast! Everyone needs to know what they’re doing all of the time.

NO TURKEY TWIZZLERS HERE

We have a biometric, cashless system.

Kids’ fingerprints are scanned, avoiding hold-ups at the till. We have to serve everyone in 20 minutes at morning break, for example. And if kids have lunchtime clubs, this is the only time they can grab some food. Making your team aware of exactly what they have to do and creating an environment where everyone feels

➳

“It was a shame that the media focused so negatively on school meals. For those of us that have always done our best, it felt like we were being kicked when we were down. There has always been good and bad, but I’ve always cooked from scratch and have

taken pride in what I do. Yes, the bad practices had to be stamped out and that was welcome. But most school cooks do a great job, with very tight budgets. So it’s just as important to remember the real value – and nourishment – our kitchens bring to our young people.”

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FACT FILE Left and below It’s a team effort where everyone is valued and needs to know what they have to do to keep timings on track

700 CHILDREN

& 80 STAFF TO FEED

EACH DAY

250 ITEMS COOKED

FOR BRUNCH I KEEP A SPREADSHEET SO I KNOW WHAT’S WORKED. IF YOU DON’T KEEP ON TOP OF THE BASICS, THE BUDGET WILL RUN AWAY WITH YOU valued, that’s what makes a great team.

I couldn’t do this without them. By 2:30pm, we’re exhausted!

It’s about getting the balance right with the menu.

Yes, we have chips, but only once a week.

We’ll always offer a vegetarian dish, have pasta most days and always have a salad bar. Staff seem to love soup and a sandwich so they can work and eat. Of course, given the choice, kids will always want burgers. I know that. But we have to gently nudge them in the right direction. For example, I use wholewheat �lour in the pizza bases. And we only use chicken breast meat in the chicken burgers, not reconstituted stuff. Whatever we serve, we make it the healthiest it can be. We even bake all our bread.

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Keeping on top of every little detail is essential.

I keep a spreadsheet so I know what’s worked: what sells and what doesn’t.

I also know exactly how much mince I’ll need for lasagne – six kilogrammes of beef for three trays – and how many portions are in a tray. If you don’t keep on top of the basics, the budget will run away with you. If you cook with one-ingredient building blocks – tomatoes, beef, onions – it’s often cheaper too. It’s always easier to make your own burgers than buy ready-made ones that are �illed with all sorts of additives.

What works too is having a good relationship with your suppliers.

This is essential to make sure you get what you need, when you need it.

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KITCHEN STAFF

300 HOT MEALS SERVED DURING

LUNCH

CATERER CONNECTIONS JAN/FEB 2017

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ONTRADE

POUR OUT YOUR

HEART It’s time to match your drinks to your customers…

Y

es, it’s Valentine’s Day, time to decorate your venues with red and pink hearts. To help make this a year to remember, we’ve profiled your loved-up couples and paired them with the most appropriate food and drink that will make their hearts sing and your takings soar.

CATERER CONNECTIONS JAN/FEB 2017

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GROWN-UPS

WITH CLASS In a world of change, these grown-ups like to keep it traditional. They’re the ones who’ll have booked their Valentine’s meal on Boxing Day. Meticulous, methodical and not given to showy histrionics, they’ll quietly hunker down in a cosy corner and whisper sweet nothings in each other’s ears.

Possibly about whether they should swap their Golf GTi for a Prius Hybrid and grumble about how Channel 4 will ruin Bake Off. And they say romance isn’t dead.

They’ll be drawn to elegant menus featuring old favourites with a classy twist. Provide a glowing candle, some sweet soul music and a menu of carefully crafted classics and they’ll love you forever.

SERVE A crisp white is the perfect accompaniment to a soy-and-gingerglazed �illet of salmon. Go for fruity yet dry, such as Jacob’s Creek Classic Riesling or crisp Quiver Tree Chenin Blanc and those Asian-in�luenced �lavours will sing. If spring is showing no sign of arriving, recommend a warm red, rich South African Quiver Tree Cabernet Sauvignon Merlot or a smooth Campo Viejo Tempranillo.

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ETERNAL

Optimists You know the type. They have words on their walls. Huge, glittering canvas prints with slogans such as ‘Life is a story, make yours a bestseller’. New trends scare them until they make an appearance in a Bridget Jones novel and they love nothing better than a bit of a bargain. So offer two meals for a tenner and you’ll be their new best friend. For something special, offer these two superb champagnes. Both premium champagne houses deliver great consumer awareness in the run-up to Valentine’s.

SERVE Beetroot isn’t just a superfood, it’s super-tasty too. Serve slices of beetroot with goat’s cheese, salad leaves and pine nuts for a shocking-pink starter that packs a tasty punch. Pair that with a bottle of Mumm Le Rosé or for something extra-special, bring out the Perrier-Jouët Blason Rosé.

CATERER CONNECTIONS JAN/FEB 2017

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ONTRADE

STYLE

M AV E N S After spending a fortnight in Dubrovnik, this is the couple who’ve reinvented themselves as the cosmopolitan, trendsetting twosome they always wanted to be.

They’ve recently been spotted sautéeing sprout tops in balsamic glaze because they saw James Martin doing it and after a couple of �lutes of the �izzy stuff, they get overly sentimental about the collected works of Adele. They’re grafters who like to splash the cash when the occasion calls for it. And they’re sociable types, so don’t be fazed if they come on a double date!

SERVE Bubbles are perfect with tapas and sharing plates of salty morsels such as �ine charcuteries (think slithers of Parma ham, salami and chorizo), with cheeses, olives and bread dipped in balsamic and olive oil. For an award-winning prosecco, go for Santa Loretta and for customers wanting to explore further a�ield, introduce them to Jacob’s Creek Sparkling Chardonnay Pinot Noir NV.

CATERER CONNECTIONS JAN/FEB 2017

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ONTRADE

GOES JUST AS WELL + STOUT WITH A PIE AS IT DOES IN

A PIE, BUT, FOR A CHANGE, SUGGEST A CIDER, SUCH AS BLIND PIG WITH ITS SPICY NOTES

PINT-SIZE

LOVERS

These are your down-to-earth, nononsense types who nevertheless want to mark the occasion with a special night out.

They’ll not thank you for soft lighting and confetti on the table, so tone it down and keep it real. If music be the food of love, they’ll be happier with ACDC than ABBA and they’ll be more than happy to split the bill too. Not for them those huge padded cards: the only hearts and �lowers they’re interested in are the ones on their tattoos.

This is a couple who likes to share, so think huge puddings with two spoons.

SERVE The way to a man’s heart (and, if we’re honest, most women’s too) is through their stomach. So think hearty comfort food to bring a smile to their faces, such as huge home-made pies and mash or spag bol. These will go brilliantly with their favourite tipples, Strongbow or Murphy’s Stout. Encourage them to push the boat out with a Bulmers Crushed Red Berries & Lime or Blind Pig Whiskey, Honey & Apple cider.

HAPPY AND

HEALTHY It’s quite possible this couple will have jogged to your place. And if they’ve not, they’ll certainly have whizzed up something in the Nutribullet earlier to save time before the 5k they’ll cram in before the school run tomorrow. They love living life to the full and with all that exercise, they’ve a hearty appetite. Catch them before a big race and chances are they’ll be ‘carb-loading’ too, so think about healthy pasta, sweet potato and lots of fresh and healthy veg.

SERVE Pasta is a great choice for those with energy to burn and who like to ‘eat clean’. Think spaghetti carbonara or chicken arrabbiata, served with wholewheat penne pasta. Keep up the red theme with a virgin Mary – an alcohol-free version of a bloody Mary, with tomato juice, spring onions, lemon tabasco and Worcestershire sauce. And they say tomato is a bit of an aphrodisiac. So who needs alcohol anyway?

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ARE ONE OF THE MOST IMPORTANT INGREDIENTS FOR ANY + TOMATOES KITCHEN AND ALSO ONE OF THE MOST VERSATILE. USE THEM RAW, COOKED,

IN FOOD AND IN DRINKS. THERE ARE THOUSANDS OF VARIETIES TO CHOOSE FROM

CATERER CONNECTIONS JAN/FEB 2017

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DECADENT AND DIVINE DESSERTS, WITH A FRUITY EDGE, ARE THE SWEETLY SEDUCTIVE PERFECT PARTNERS FOR COCKTAILS SAVVY, SOCIAL AND

SMARTPHONE-ADDICTED Now that summer is nearly peeking over the horizon, the sap is de�initely rising in this couple’s veins. They want nothing better than to chase winter away, put on a bit of lipstick (well, at least one of them does) and raise a glass of something fruity and exotic.

And you’d better make sure your table settings are ready for their close-up because this pair is planning to document every course of their intimate evening on Facebook. Not to show off, of course, that’s not their style. No,

RASPBERRY MOJITO • 2 tsp brown sugar • fresh raspberries • fresh lime juice and slices • 2 mint sprigs • a splash of soda • Havana Club Añejo 3 Años rum • 4 ice cubes In a tall glass, add the sugar, raspberries, lime juice and slices, mint sprigs and 2 parts soda water.

Muddle gently. Add 1 part Havana Club Añejo 3 Años rum, the ice and serve.

they’re way more sel�ie than sel�ish. They just want to spread the love and show the world their mastery of emojis.

SERVE It’s all about the theatre. Decadent and divine desserts, with a fruity edge, are the sweetly seductive perfect partners for cocktails. So think about a dark chocolate tart, with a melt-in-the-middle fondant or a raspberry coulis.

These complement a raspberry mojito or espresso martini with Absolut Vanilla and Kahlúa.

BAILEYS HOT CHOCOLATE • 50ml Baileys • 150ml hot chocolate • whipped cream • chocolate shavings • chocolate sauce Two thirds fill a latte glass with the Baileys and hot chocolate. Top with whipped cream and garnish with chocolate shavings and a drizzle of chocolate sauce.

CATERER CONNECTIONS JAN/FEB 2017

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WINNER, WINNER,

CHICKEN DINNER! Spread good fortune in the Chinese Year of the Rooster with our new chicken recipes

O

n 28 January, people all over the world will be celebrating the Chinese New Year and welcoming in the Year of the Rooster. Turn the day into a real occasion with chickenbased recipes and roosterthemed decorations. The lucky colours associated with the 10th sign of the Chinese zodiac are gold, brown and yellow, so be sure to bring those tones into your table set-up – coloured napkins or streamers could work well. Also consider placing vases of the rooster’s lucky �lowers – gladiola and cockscomb – on tables to add some vibrancy. People born under the sign of the Rooster are honest, observant and like to be the centre of attention – see if you can spot them in your crowd.

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‘CHINESE NEW YEAR IS A GOOD OPPORTUNITY FOR SCHOOL CATERERS TO TEMPT KIDS WITH SOMETHING NEW. THE KEY IS TO OFFER SOMETHING DIFFERENT AND MORE EXCITING THAN THE USUAL RICE-AND-MAIN APPROACH’ LEON MILLS, KNORR MARKETING MANAGER FOR UNILEVER FOOD SOLUTIONS

THIS QUICK MEAL IS A PERFECT WAY TO CELEBRATE

SE

RV E S

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CHINESE FIVE-SPICE CHICKEN NOODLES Prep 10 mins | Cook 10 mins INGREDIENTS • 3 tbsp oil • 1 bunch spring onions, sliced • 500g skinless chicken breast, finely sliced • 1 tbsp Schwartz Chinese Five-Spice Seasoning • 1 tbsp Schwartz Garlic Puree • 1kg noodles, cooked and refreshed • 50ml rice wine or water • Kikkoman Soy Sauce, to taste

YOU CAN ADD VEGETABLES TO THIS DISH TO INCREASE THE NUTRITIONAL CONTENT. MANGETOUT, CARROTS, PEPPERS AND BEANSPROUTS WOULD ALL BE GREAT ADDITIONS

METHOD 1 Heat a large wok and add the oil, the spring onions, chicken, Chinese five-spice powder and Schwartz Garlic Puree. Stir-fry for 4 mins.

2 Add the cooked noodles and rice wine or water to the wok. Toss the noodles in with the onions and chicken to heat through.

3 Add soy sauce to taste and serve immediately.

CATERER CONNECTIONS JAN/FEB 2017

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COST SECTOR

CHICKEN MEATBALLS WITH HIDDEN VEGETABLES

GREAT

FOR FUSSY KIDS!

Prep 15 mins | Cook 45 mins INGREDIENTS For the meatballs • 1kg skinless chicken breast, minced • 100g egg • 50g courgettes, coarsely grated • 50g carrot, peeled and grated • 50g apples, grated • 10g garlic, crushed • 40g white breadcrumbs For the sauce • 100g carrots, peeled and grated • 100g courgettes, grated • 20ml rapeseed oil • 400ml Knorr Tomato & Basil Create More Concentrated Sauce • 50g sultanas • 200ml water • 600g Knorr Collezione Italiana Pasta Fresh Egg Fettucine • 20g Parmesan • 30g watercress

SE

SE

RV E S

10 METHOD 1 For the meatballs, mix the minced chicken with the egg, courgette, carrot, apple, garlic and breadcrumbs, then roll into balls and chill until needed.

2 For the sauce, sweat the grated carrot and courgette in the oil.

3 Add the Knorr Tomato & Basil Create More Concentrated Sauce and sultanas and cook for 1 min,

then add the water. Bring to the boil and simmer for 20 mins or until thickened slightly. Remove and cover.

4 Cook the Knorr Collezione Italiana Pasta Fresh Egg Fettucine, refresh and cover until needed.

5 For service, roast meatballs at 180˚C for 8-10 mins. Reheat pasta and sauce. Plate pasta, mix meatballs with sauce and spoon over. Garnish with parmesan and watercress.

METHOD 1 Heat the oil in a pan, add the Knorr Professional Ginger Puree, Knorr Professional Garlic Puree and chopped onions. Cook until the onions are soft and golden brown.

2 Add the Knorr Patak’s Professional Butter Chicken Paste and 200ml water. Cook on a medium heat until the water has evaporated and there

is a little oil separation on the side of the pan.

3 Add the tomatoes, cook for 3-4 mins and blend until smooth. Add the chicken and cook until sealed.

Add 200ml water and simmer until chicken is thoroughly cooked.

4 Stir in Meadowland Professional and Double. Simmer for 2-3 mins and serve with basmati rice.

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10 CREAMY BUTTER CHICKEN CURRY Prep 10 mins | Cook 45 mins INGREDIENTS • 30ml vegetable oil • 10g Knorr Professional Ginger Puree • 10g Knorr Professional Garlic Puree • 500g onions, finely chopped • 300g Knorr Patak’s Professional Butter Chicken Paste • 400ml water • 400g tinned, chopped tomatoes • 1kg skinless, boneless chicken thigh, diced • 100g Meadowland Professional • 200ml Meadowland Double • basmati rice, to serve

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CATERER CONNECTIONS JAN/FEB 2017

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COST SECTOR

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CHICKEN TERIYAKI STICKS Prep 10 mins, plus 2 hours chilling time | Cook 20 mins INGREDIENTS For the chicken sticks • 900g skinless, boneless chicken breast or thigh, cut into thin strips • 8 tbsp Kikkoman Teriyaki Marinade • 5cm piece fresh ginger, peeled and grated • 2 red chillies, deseeded and finely chopped For the salad • 1 cucumber • 4 large carrots, peeled • 2 tbsp Kikkoman Less Salt Soy Sauce • 4 tbsp rice vinegar • 2 tsp sugar • 4 tsp sesame seeds • lime wedges METHOD 1 For the chicken sticks, thread the chicken onto skewers and place in a shallow dish.

2 Mix together the Kikkoman Teriyaki Marinade, ginger and half the chilli and spoon over the chicken. Cover with cling film and refrigerate for at least 2 hours.

3 For the salad, shave the cucumber and carrots into long strips. Whisk together the Kikkoman Less Salt Soy Sauce, rice vinegar and sugar and pour over.

4 Grill the chicken for 3 mins each side or until cooked through. Sprinkle sesame seeds over the salad, remaining chilli over the chicken and serve garnished with lime.

BLE FOR

ITA

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DI

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LE FO

AB

ETICS

10

I TA B

ITALIAN CHICKEN WITH COURGETTES & SPINACH

SU

D

IF USING WOODEN SKEWERS, SOAK THEM IN COLD WATER FOR 30 MINUTES OR COVER THE EXPOSED ENDS WITH FOIL TO PREVENT THEM BURNING TICS BE IA SUITA BL FO E RV E S SE DIABE R TICS

Prep 15 mins | Cook 35 mins INGREDIENTS • 10 chicken breasts • 20 slices pancetta • 25g olive oil • 10g fennel seeds • 1 lemon, zested and juiced • 2 cloves garlic, crushed • 600g courgettes, sliced • 200g spinach • 50g pine nuts, toasted • freshly ground black pepper • 200ml prepared Bisto Chicken Bouillon • 400ml Homepride Tomato and Basil sauce • fresh basil leaves, to garnish METHOD 1 Preheat the oven to 180˚C. 2 Wrap each chicken breast in 2 slices of pancetta.

Bake in oven for 20-25 mins or until cooked through.

3 Meanwhile, mix the oil, fennel seeds, lemon zest and garlic with the courgette. In a griddle pan, cook for 2-3 mins each side until just cooked. Add spinach and pine nuts and cook for 2 mins or until the spinach has wilted. Season with black pepper and add lemon juice.

4 Remove the chicken, reserving the juices. Deglaze with the Bisto Chicken Bouillon. Pour the stock and juices into a pan, add the Homepride Tomato and Basil sauce and heat through. Slice the chicken breasts.

5 Serve the chicken on a pool of sauce with a portion of the courgette and spinach, garnished with basil.

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AND FOR THE

VEGGIES SE

RV E S

10

FALAFEL, BUTTERNUT & POMEGRANATE WRAP WITH GEETA’S PREMIUM MANGO CHUTNEY Prep 10 mins | Cook 45 mins SU

I TA B

LE FO R

INGREDIENTS For the dressing • 100ml Greek yoghurt • 4g fresh mint, finely chopped For the wraps • 250g butternut squash, peeled and cut into 2cm dice • 13ml extra virgin rapeseed oil • 15g salt • 8g cracked black pepper • 15g smoked paprika • 10 wholemeal wraps • butter or other spread of your choice • 200g Geeta’s Premium Mango Chutney • 300g crumbled falafel • 50g fresh pomegranate seeds • 150g red pepper, deseeded and thinly sliced lengthways • 120g baby spinach leaves • 20g fresh coriander leaves METHOD 1 For the dressing, mix the yoghurt and mint together in a bowl, then add salt to taste. Refrigerate.

2 Preheat oven to 180˚C. 3 For the wraps, place the butternut squash, oil, salt, black pepper and smoked paprika in a large bowl and tumble together. Arrange the squash on a baking tray and cook in the oven for 25-30 mins until golden, stirring halfway through. Allow the butternut to cool completely before placing in an airtight container.

4 To assemble, spread the base of a wrap with butter or spread, then add 20g Geeta’s Premium Mango Chutney.

Add 30g crumbled falafel, 25g butternut squash, 5g pomegranate seeds and 15g red pepper. Position evenly over the wrap. Sprinkle with 12g baby spinach leaves and drizzle over 10ml yoghurt and mint dressing. Top with 2g fresh coriander leaves. Fold in the sides of the wrap and roll up end to end. Cut diagonally to serve.

Repeat with remaining ingredients.

REMOVE THE CLOVES, CARDAMOM PODS AND PEPPERCORNS FROM THE GEETA’S PREMIUM MANGO CHUTNEY BEFORE SPREADING ON THE WRAP CATERER CONNECTIONS JAN/FEB 2017

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IN YOUR NEXT ISSUE OUT FEBRUARY 2017 Beers, butchers and (coffee) beans ON-TRADE

Craft beer special

CA CONNETERER CTION

S is av from y ailable exc lusiv ou Wholer local Land ely mark s a le m depot (for lo ember see m cations, a page p on 37)

Just what your customers have been asking for

COST SECTOR

Home cooking

A no-fuss way to make better margins

QUICK SERVE

Triple venti soy no-foam latte?

The joy of caff and decaff celebrated in Coffee Week

+ 30

QUICK SERVE CATERER PROFILE ● PICNIC WEEK ● HEALTHCARE FOCUS ● BUTCHER BENEFITS ● SEASONAL SUGGESTIONS

CATERER CONNECTIONS JAN/FEB 2017

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QUICK SERVE

g o and Grab

and shine

Rise

NEW

BREAKFAST

IDEAS

Over the past eight years, Brits have increased their breakfast spend by 31%. Take advantage of this rise by expanding your grab and go range to give customers a kick-start to their mornings

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Egg & ham Avocado & egg

T

he breakfast trend is clearly here to stay. Ever busier lives mean less time to eat at home in the morning, which means increasing numbers are heading to their nearest cafe. With the new year upon us, look to capitalise on this by revamping your menu. Plus, a lot of people are watching their weight in January, so keep a steady supply of healthy foods that are easy to grab and eat on the go.

Be flexible in your approach to breakfast.

Cater for early risers in the week by opening up a bit earlier so people can grab something before they start work. The NPD Group’s study found that 16% of breakfasts are eaten between 10am and 11am, so

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make sure you’re considering this group as well. Customers are more likely to have a late start at the weekends and you can encourage them to join you by offering the breakfast menu until lunchtime. If you have an alcohol licence, think about adding some brunch cocktails to the menu: a cheeky bloody Mary would be a great choice for a chilled-out Sunday.

Breakfast burritos

Attract new customers by serving something different alongside your usual sausage and bacon rolls. How about a burrito-style wrap? Their popularity has rocketed with the increased interest in Mexican cuisine. You can prepare them in advance, plus they’re versatile and portable, making them perfect for a grab

and go meal. Another positive is that wraps are less carb-heavy than your usual breakfast bap, so will appeal to the health-conscious. Fillings could include: zz ham or bacon, scrambled egg and tomato ketchup or brown sauce zz sliced avocado, egg and a drizzle of chilli sauce or tomato salsa zz smoked salmon, cream cheese and lettuce zz peanut butter, banana and honey.

Boost your profits by using luxury ingredients such as smoked salmon and satisfy your customer’s sweet tooth with the fruity wrap. If possible, heat up the parcels in the microwave or keep them toasty in a low temperature oven so that customers are nicely warmed up in the chilly winter months. Make sure to stock

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Wrap it up

1

up on gluten-free wraps in order to appeal to everyone. Check out our packaging tips (over the page) for how to best present these new items.

Fuel for the day

Some people can’t bring themselves to eat a substantial meal for breakfast and prefer to have a mid-morning graze. Attract these customers with cereal bars, banana bread and flapjacks filled with nuts and dried fruit. By positioning these snacks near the checkout, you’ll pick up a few bonus sales from people topping up their lunch as well.

Health-conscious shoppers are always looking for the latest trends. One of these is popcorn; Amy Price, Senior Food and Drink Analyst at Mintel, explained why: ‘Popcorn is the star growth performer in the crisps,

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QUICK SERVE

Use a nice big wrap as they’re easier to fill. Warm the tortilla in a microwave for 20 seconds to make it more pliable, preventing cracks.

2

Add your filling to the centre of the tortilla: be careful not to overfill or you’ll have spillages and don’t go too near the edges.

3

Fold the top and bottom edges over, then rotate the tortilla and roll up from the bottom.

Finish by wrapping tightly in foil to keep it warm.

savoury snacks and nut market, more than doubling in size from 2010 to 2015. Popcorn’s health credentials and flavour innovations have helped boost the segment, along with its popularity among younger consumers, who are more likely to snack.’

Low in calories and fat, popcorn is a real winner; look out for the sweet and savoury varieties to cover all tastes or have a go at making your own for a higher margin.

Another favourite snack last year was high-protein meats. Beef jerky and South African biltong can be a great pick-me-up with their low-fat and high-energy content.

These are particularly popular with gym bunnies and those following a Paleo diet.

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e m i t e e Coff

QUICK SERVE

Winter warmers

Don’t forget to cast an eye over your hot drink offering. This area can be very pro�itable and is a core part of a great breakfast. Although tea is still the UK’s favourite hot beverage, its sales are falling compared to coffee. Jeffrey Young, MD of research consultancy Allegra Group said at the end of 2015: ‘The strong market growth of the past 12 months has exceeded our own estimates. With a market now valued at £7.9bn, no one can ignore the fact that coffee is big business.’

Coffee fans will return again and again for their morning �ix, so make sure you invest in a good quality brand. You can not only charge a bit more for premium beans but you’ll also gain a great reputation, leading to repeat custom.

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GET IT COVERED TRY OFFERING A RANGE OF SYRUPS TO UP YOUR PROFIT MARGIN ON HOT DRINKS

You can add value to your breakfast selection by paying more attention to packaging. These small additions will help you compete with the big chains by creating a recognisable brand name. Take a look at our tips. l

l

l Loyalty cards, where you give a free drink after 10 purchases, will also encourage people to come back.

The UK Tea & Infusions Association reports that 70 million cups of coffee are being drunk every day, so be sure to bene�it from this by improving what you offer with �lavoured drinks, made with simple syrups. These are easy to get hold of and add lots of taste for not much effort. Take a leaf out of the coffee chains’ book and have a go at the everpopular gingerbread latte.

Syrups are not just for coffee – add a dash of salted caramel, hazelnut or mint to a creamy hot chocolate. You can charge more for these speciality drinks, making them great value for quick serve operators.

l

l

l

l

Stock up on cups, lids and card surrounds for those hot drink takeaways.

Make sure you can cater for larger orders from local offices by having card holders that can hold two, three or four drinks.

Buy good-quality silver foil to keep wraps hot and ensure they’re well wrapped to avoid leakages.

Get plastic bags printed with your name and logo on.

Customers expect to be charged for bags, so you can quickly recoup your costs.

Personalise paper bags and hot drink card surrounds with a logo ink stamp.

Invest in some branded stickers from your local printer to add interest to your wrap packaging.

Pre-wrap flapjack and cake slices in cellophane, sealed with a sticker so customers can easily grab one on the go.

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Depots

1

Landmark Catering Depot Locations

2 3

Shetland Isles

4 5 7

6

8

9 67

54 64 55 57

10 11 13

68

56

12

58 59 60

61

22 23 25 21

26

15 17 18

24

44

45

16

14

19

20

27

28 29 30 31 32 33

34 37 35 38

39 41

36

43

40 42

53

65 46

47

48 49

50

KEY

and Carry and Delivered • Cash Cash and Carry only • Delivered only •

63

62

52 51

66

* Non-stockist of alcohol products SCOTLAND 1 2 3 4 5 6 7 8

NORTH WEST

JW Gray & Co: Kirkwall JW Gray & Co: Lerwick Sutherland Bros: Wick Bidvest Foodservice: Oban William Yule and Son: Kirkcaldy United Wholesale Grocers: Springburn, Glasgow Lomond Fine Foods: Glasgow United Wholesale Grocers: Polmadie, Glasgow

*

*

NORTH EAST 9 10 11 12

Blakemore Wholesale: Killingworth Blakemore Wholesale: Hexham Blakemore Wholesale: Gateshead Blakemore Wholesale: Middlesbrough

NORTH 13 14 15 16 17 18 19 20

Blakemore Wholesale: Penrith Blakemore Wholesale: Grimsby JJ Food Service: Leeds A G Parfett & Sons: Halifax Blakemore Foodservice: Wakefield Blakemore Wholesale: Barnsley JJ Food Service: Doncaster A G Parfett & Sons: Sheffield

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*

21 A J Wholesale: Blackburn 22 Restaurant Wholesale: Miles Platting, Manchester 23 JJ Food Service: Manchester 24 A G Parfett & Sons: Stockport 25 A G Parfett & Sons: Aintree, Liverpool 26 A G Parfett & Sons: Anfield, Liverpool 27 Hall’s Drinks: Crewe

MIDLANDS 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

A G Parfett & Sons: Somercotes Hyperama Cash & Carry: Derby Hyperama Cash & Carry: Nottingham First Choice: Burton-upon-Trent Gilsons Foods Wholesale: Leicester JJ Food Service: Leicester Hyperama Cash & Carry: West Bromwich Blakemore Wholesale: Walsall Blakemore Foodservice: Wednesbury East End Foods: Smethwick Blakemore Wholesale: Wolverhampton Blakemore Wholesale: Saltley East End Foods: Highgate East End Foods: Aston Cross JJ Food Service: Aston Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

44 Hall’s Drinks: Holywell 45 Blakemore Wholesale: Bangor 46 B.A. (Blakemore Wholesale): Swansea 47 B.A. (Blakemore Wholesale): Cardiff 48 Blakemore Wholesale: Newport 49 JJ Food Service: Bristol 50 Jones Food Solutions: Bath 51 RD Johns: Newton Abbot 52 Country Fare: Bournemouth

66 Battrick’s Food Service: Jersey

NORTHERN IRELAND

*

67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

*

LONDON & SOUTH EAST 53 Brook Street Foodservice: Needham Market 54 JJ Food Service: Enfield 55 Abra Wholesale: Edmonton 56 TRS Cash & Carry: Southall 57 TRS Cash & Carry: Leyton 58 Restaurant Wholesale: Barking 59 Time Wholesale Services: Barking 60 JJ Food Service: Sidcup 61 Hi-Line Cash & Carry: Croydon 62 Camelot: Crawley 63 JJ Food Service: Basingstoke 64 EDA Quality Foods Limited: Enfield 65 Abra Wholesale: Luton

*

* *

*

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Choice ingredients

DISHES OF THE DAY

Serving healthy food shouldn’t mean sacri�icing great �lavour. Add our inspired dishes to your menu to cater for customers looking for a nutritious start to their new year

Lighter than the traditional potato, this sweet vegetable is versatile and full of vitamins A and C and fibre. This curry uses chicken thighs, which are a great-value alternative to breast fillets.

SERVE WITH

Replacing condensed and full-fat milk with low-fat crème fraiche and semi-skimmed milk cuts the calories without compromising on the rich consistency and creamy texture of this classic pud. Crème fraiche, made from pasteurised cows’ milk with an added bacteria culture, offers a distinctive, sharp flavour to dishes.

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O MM E N D S

RER CONNECT

IO

PER PAIR FECT ING S

TIO

CREAMY VANILLA RICE PUDDING

REC

CO N N E C

Dessert

NS

RER

Wine is a must for this dish and red or white will work perfectly well. The subtle spiciness and bright red fruit flavours of Campo Viejo Garnacha would be excellent as would the peachy flavours of Hardys Chardonnay, which complements the heat.

TE CA

We recommend a deliciously light white wine with citrus notes such as Anakena’s Sauvignon Blanc. For a hearty alternative, Caledonian’s Coast to Coast pale ale marries perfectly with herby fish dishes.

SWEET POTATO, CHICKEN & SPINACH CURRY

TE CA

SERVE WITH

Main

OMMENDS

Packed with protein, mackerel’s intense creamy meat is also full of omega-3 fatty acid, which is proven to control blood pressure and lower the risk of diabetes. For an even healthier option, steam or poach the mackerel.

REC

MACKEREL WITH BASIL & LEMON CHICKPEAS

NS

Starter

SERVE WITH Blind Pig Rum & Poached Pear cider is a lovely accompaniment to vanillascented dishes. Or mix things up with Jacob’s Creek Sparkling Chardonnay Pinot Noir, which, although dry in style, has a subtle creaminess and biscuity aroma, making it a good match for a velvety dessert.

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