Caterer Connections Nov/Dec 2017

Caterer

connections Nov/Dec 2017

The magazine exclusively for catering professionals

TRADING UP

Encourage your customers to go premium

BOOST YOUR BOTTOM LINE Adding magic while managing margins

Christmas From classy cocktails to lavish leftovers, our guide to shining during the festive season

REAL SUCCESS STORIES t LATEST NEWS t RECIPES AND NEW IDEASS

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S A M T S I R H C UP! D E P P WR A W I T H K P’

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RAN G N I L L E S BEST

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THE UK’S NO.1!* FAMILY SNACK

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*AC Nielsen Data Impulse Market MAT 12.08.2017..

THE UK’S NO.1 RIDGE CUT CRISP!*

O.1 THE UK’S ND!* N A R NUT B

GLUTEN FREE SNACKS!

E H T K C O T S S R E M R O F TOP PER

HERE’S TO A SPARKLING SEASON

© 2017 The Coca-Cola Company. All rights reserved.

Hello. . .

… and welcome to the last issue of 2017 as we get ready to embrace Christmas and all the madness and magic that goes with it.

While the festive period is, as they say, ‘the most wonderful time of the year’, it can also be a tricky time when it comes to managing your budgets and those all-important margins. Turn to page 21 for hints and tips on how to ride the waves and make sure your purse strings are still intact at the end of the Christmas period.

Believe it or not, this is a great time to start thinking about planning ahead for Christmas 2018. Wait, don’t sigh and turn the page, hear us out… On page 38, we look at how planning for Christmas 12 months in advance can help you really tackle it head on and be fully prepared and organised without leaving anything to chance. Trust us – you’ll thank us next year!

We also cover how you can secure some easy wins this festive period.

From seasonal syrups to Christmassy napkins, to a home-baked turkey and ham pie, we look at how you can explore every festive avenue possible.

While for many, Christmas is a time for indulgence, that’s not the case for everyone. With the number of families using food banks soaring, you’re in a position to really make a difference. What can you do to help?

Turn to page 26 for inspiration.

We really hope you enjoy reading our Christmas issue.

Merry Christmas and see you next year!

Les &

’

2

Martin s

TOP FIVE TIPS FOR SURVIVING CHRISTMAS

DARE TO BE DIFFERENT Think of ways to help you stand out from the crowd.

Don’t be afraid to try something brand new.

PLAN, PLAN, PLAN! There is no such thing as starting too early when it comes to getting yourself prepared for the festive period.

1

STICK TO YOUR BUDGETS When planning ahead, be realistic when it comes to your budgets.

Your bottom line will thank you!

3

LIVE AND LEARN If something hasn’t worked out so well, don’t waste time worrying. Make notes and remember for next year.

5 SNAP AS YOU GO Publicise all the amazing things you are doing on social media. You’ll be amazed at how this can spread the word.

4

CATERER CONNECTIONS NOV/DEC 2017

05

In this issue FEATURES PROFILE: ON TRADE We visit Asha’s, one of Birmingham’s leading Indian ϐ

14

DON’T BLOW YOUR BUDGET

while managing your margins at Christmas

21

GOODWILL AT CHRISTMAS

someone in need?

26

FIRST-CLASS TREATMENT

when eating and drinking out of

28

HAPPY HOUR

14

32 35 38

QUICK WINS

09

46

12 MONTHS OF CHRISTMAS

ǡ

REGULARS

26

21

Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Landmark Wholesale FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR THE BRIGHT MEDIA AGENCY Editor Stephenie Shaw Head of Design Emma Bramwell PR & Communications Executive Rosie Bambury Contributor David Lloyd Artworker Chris Gardner Head of Commercial Development Adam Turner Publisher David Shaw To advertise, please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk

09

EVENTS

10

NEWS Our serving of what’s making

WHAT’S COOKING Ǧ ǯ Ǧ

12

DEPOT FINDER ϐ

44 46

IN SEASON: TURKEY Our suggestions to make your leftovers lovely

CATERER CONNECTIONS NOV/DEC 2017

07

See special prices on shelf. www.estrellagaliciabeer.co.uk

drink responsibly

Events

MAKE A NOTE While Christmas can easily dominate the winter months, turn your customers’ heads with something a little different this year NOVEMBER 2017 3 5 8 21 24 24 26

National Sandwich Day Bonfire Night National Cappuccino Day National Stuffing Day Black Friday National Sardines Day ay National Cake Day

Be creative!

DDECEMBER ECEMB 2017 1 8 9 13 16 17 18

National Pie Day National Brownie Day National Pastry Day National Cocoa Day National Chocolate-covered Anything Day National Maple Syrup Day National Roast Suckling Pig Day

January is always likely to be a quieter time for restaurant and bar owners.

Your customers may be watching their weight and their purse strings and it’s likely that sales will dip. What could you offer to entice customers into your venue? Whether it’s a promotion on mocktails during Dry January, healthy menu options or live music to get customers’ feet tapping, January is the ideal time to think creatively.

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News

FOOD-TO-GO SALES ON THE UP

Award d winners s

The UK’s food-to-go market will be worth £23.5bn by 2022, overtaking quick-serve restaurants for the first time according to industry think tank IGD. “Food-to-go specialists are really setting the pace on product innovation and range development,” said Gavin Rothwell, Senior Insight Manager, IGD. With health often driving consumer choice, food to go is reaping rewards with its bespoke offering.

Landmark emerged victorious from the Q tss Awards as three products won top honours. The French Bakers Basket won Best Bakery while Santa Loretta Prosecco was named Best Sparkling Wine and Prince Consort Best Vodka.

MEAT’S MOVING OFF THE estaurants, hotels and cafés would be wise to offer more creative vegetarian and vegan options to cater to a growing Ǯϐ ǯ

R

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CATERER CONNECTIONS NOV/DEC 2017

turning away from traditional meatbased dishes on the menu.

A recent study carried out on behalf of Eating Better, has shown that almost half

(44%) of people have reduced the amount of meat in their diet, or are willing to do so.

This research comes hot on the heels Ǯ Ǧ ǯ where non-vegetarians opt for

COFFEE-TOGO SALES HEATING UP Coffee to go is enjoying its fastest growth on record, with sales rising by more than 10% this year alone.

Sales are also predicted to rise by 29% in five years.

MENU

meat-free meals as a means of limiting their meat intake, both for health and environmental reasons. To meet ϐ momentum, give some thought to creative meat-free meal ideas.

Lets ’ do lunch THE OVER-50S AGE GROUP could be your secret weapon when it comes to boosting your lunch sales. According to recent research, the over 50s have eaten lunch out more than one billion times from January to June 2017, with a combined spend in excess of £6 billion.

The research, by NPD Group, found that these visits were up by 6% compared with eight years ago, and spend was up by 12%.

The overall lunch market was up 3% for the year to June 2017, with more than four

THE OVER 50S HAVE EATEN LUNCH OUT MORE THAN A BILLION TIMES JAN–JUNE 2017

billion individual visits. And it’s not just those dining out who are driving up sales, as lunch-to-go sales grew by 4% and 2018 looks set to follow a similar pattern.

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e nc lle ce m Ex fro

11

What’s

ECHO FALLS VODKA BRINGS A TASTE OF SUMMER TO WINTER

cooking

Keep the summer months alive with the new vodka range from Echo Falls. ǡ ϐ Summer Berries and combining it with a delicious vodka, the new range creates a drink that has the zing of summer in every single sip.

Take a seat next to a roaring fire and feast on our pick of the latest new food and drink products for the bar or kitchen that can help to give your customers a warm glow as we move into the colder winter months ROSIE LEE Give your customers a perfect cuppa to go with NEW Tetley On the Go 100s. The pack includes 100 easy squeeze, non-drip tea bags, double-walled cups and sip lids, creating a full, quality portable solution in one easy product.

ESTRELLA GALICIA For customers wanting a clean, refreshing lager, Estrella Galicia is a pale lager with a hoppy character and a soft aroma of lemongrass. Made in an independent brewery, it remains 100% Spanish and is ͵Ͳ ϐ Ǥ

12

CATERER CONNECTIONS NOV/DEC 2017

PREMIUM GIN Handcrafted in the heart of London at The City of London Distillery, this multi-award-winning super premium range of gins have been produced in the ǯ ϐ ʹͲͲ Ǥ

CK DESSERTS RANGE The Caterers Kitchen range of eight tasty desserts is guaranteed to put a smile on the face of consumers. The range, available exclusively at Landmark member depots, includes salted caramel banoffee cheesecake, New York-style cheesecake, chocolate tart, lemon tart, key lime meringue roulade, apple, peach and raspberry crumble, salted caramel fudge cake and peanut butter cream pie.

STOCKS AND GRAVIES ϐ ϐ excellent aromas, Caterers Kitchen’s range of stocks and gravies has been designed to offer even tastier margins.

CATERER CONNECTIONS NOV/DEC 2017

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WHEN IT COMES TO PLANNING ACTIVITIES FOR THE FESTIVE PERIOD, YOU JUST CAN’T START EARLY ENOUGH TIP

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CATERER CONNECTIONS NOV/DEC 2017

Pr‘Ď?‹Ž‡

First class service IN THE SECOND CITY

When it comes to adding a splash of colour with a high-end touch to Birmingham’s vibrant restaurant scene, it’s easy to see why Asha’s stands out from the crowd

S

ituated in the heart of Birmingham’s bustling city centre, Asha’s has carved a name for itself as one of the must-visit venues in the city, famed for its incredible list of cocktails as much as its stunning Indian signature dishes.

Founded by Asha Bhosle, a well-known Bollywood musical star, there are now eight Asha’s restaurants worldwide, including Qatar, Abu Dhabi, —™ƒ‹– ƒÂ?† ƒ—†‹Ǥ ‡ƒ† ‘ˆĎ?‹…‡ ‹• ‹Â? Â—Â„ÂƒÂ‹ÇĄ with each restaurant individually owned and run to the highest possible standards.

Secrets of success

While Asha’s may be an international brand, the Birmingham-based restaurant clearly knows its local customer base. “Our customers want three things,� said Domnic Norunha, General Manager. “For any restaurant the quality of the food and the drink is paramount, but success is about far

more than that. It’s about creating an ambience that ticks all the boxes and, of course, we have to provide the best possible customer service. It sounds simple but getting these three things right is essential. I know that this is where Asha’s really stands out as we deliver all three, every single day.�

Something special

The restaurant, which can seat up to 180, is one of Birmingham’s most popular haunts. At weekends the restaurant is packed with customers keen to try the wide range of crowd-pleasing cocktails or sample the restaurant’s infamous signature dishes, and word of Asha’s menu has spread far and wide. “We think we offer something really special here,� said Pawan Kenth, co-owner. “We have a very contemporary look which instantly sets us apart from a lot of traditional Indian restaurants. We wanted

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SPARKLING DRINKS SALES AT CHRISTMAS Asha’s is as well known for its tantalising cocktail and mocktail menu as it is its culinary delights.

This Christmas, why not tempt some of your customers with these delicious drinks to add a touch of class to Christmas RIKSHAW FIZZ Raspberry vodka and Chambord liqueur muddled with fresh kumquats, raspberries, redcurrants and homemade vanilla sugar, lengthened with champagne THE MAHARAJA’S MISTRESS The sweet, aromatic combination of rose jam, curry leaves, infused arrack and Bacardi spiced rum, balanced with champagne 1823 CUP Inspired by the legendary Pimm’s No.1 Cup, this herb-and-spice-based aperitif is a mix of dry gin and sweet Benedictine, the world’s first liqueur.

Lengthened with champagne ALCHEMIST Fresh lychees are muddled with raspberry purée and a hint of vanilla sugar, topped with apple juice APPLE SLOSH Fresh raspberry and passion fruit syrups are shaken with apple juice and a dash of fresh lime MAO THAI Fresh lemongrass, bird’s eye chilli and coriander leaves, shaken and lengthened with coconut water

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CATERER CONNECTIONS NOV/DEC 2017

TIP

FOR STRONG-FLAVOURED DISHES, THE RIGHT WINE CHOICE IS ESSENTIAL SO WE PROVIDE GUIDANCE TO HELP

to provide customers with a high-end experience that was still affordable and judging by how busy we are, and have been for the past 10 years, I think it’s an approach that’s working.”

And it certainly is. Asha’s has established itself as one of the city’s leading restaurants with customers, both social and corporate.

And, given Asha’s heritage, it’s hardly surprising that it’s a popular destination for celebrities, including Amir Khan, Jay Sean, Dara Ó Briain and Heston Blumenthal.

Signature dishes

Much of Asha’s reputation is based on the quality and freshness of the food that it produces. A mixture of traditional Indian dishes such as chicken tikka masala and lamb vindaloo are combined with more unusual dishes such as lobster panchphoran, a whole lobster simmered

ϐ ǡ Ǥ “We have some genuine showstopper dishes, such as our Presidents Platter, which ϐ ǡ chops, king prawns and items from the tandoor,” said Domnic. “It’s a shared starter and really delivers the wow factor. We’d recommend that it’s paired with a full-bodied red wine such as a malbec.”

Another hugely popular dish is the muscat ǡ ϐ butter with spices and a rich onion and tomato sauce, and this is a beautiful match for a pinot noir.

Every dish needs to earn its place on Asha’s menu as each year around 40% of the menu gets replaced. “All the chefs come together from around the world, and every chef gets a say in what stays and what gets added,” said Domnic.

Alongside its main menu the restaurant

Pr‘Ď?‹Ž‡

TIP

WE’RE BUSY ALL YEAR ROUND BUT WE RECRUIT ADDITIONAL STAFF TO COPE WITH THE FESTIVE PERIOD ƒŽ•‘ ‘ˆˆ‡”• •’‡…‹ƒŽ• –‘ ”‡Ď?Ž‡…– •‡ƒ•‘Â?ƒŽ products. “In summer, we offer lighter options such as king prawns and lobster dishes, while in winter we veer more –‘™ƒ”†• ™ƒ”Â?‹Â?‰ǥ Ď?‹ŽŽ‹Â?‰ †‹•Š‡•Ǥdz ‹–Š •‘ Â?ƒÂ?› •–”‘Â?‰njĎ?Žƒ˜‘—”‡† †‹•Š‡• ‘Â? the menu, Asha’s were quick to recognise the need for wines to match the food on offer. Their wine list, which offers more than 40 bottles including Armand de Brignac Brut at ÂŁ375, is divided into types of wines that would work for particular Â?‡ƒŽ•Ǥ Dz ‹–Š •—…Š „‘Ž† Ď?ÂŽÂƒÂ˜Â‘Â—Â”Â•ÇĄ –Š‡ ™”‘Â?‰ choice of wine could really limit a customer's enjoyment, so we’re always on hand to offer advice about the best type of wine to match their meal,â€? said Domnic.

Asha’s staff advise that dry and crisp wines are the ideal match for lighterĎ?Žƒ˜‘—”‡† ˆ‘‘† ‹Â?…Ž—†‹Â?‰ •‡ƒˆ‘‘† ƒÂ?† vegetable kebabs, while ripe, fruity and rich

white wines suit chicken from the tandoor, biryani and mild creamy curries best. For red wine lovers, a soft, light red works well with a milder curry while juicy, fruity reds complement richer dishes such as tikka masala and gosht. Full-bodied reds are the ’‡”ˆ‡…– ’ƒ”–Â?‡” ˆ‘” ƒ „‹‰ ˆ‘‘† Ď?Žƒ˜‘—” •—…Š as vindaloo and jalfrezi. RosĂŠ wine works beautifully with light, fragrant dishes such as kofta or chingri malai.

Christmas crackers

While Asha’s is popular all year round, it’s no surprise that it’s a sought-after †‡•–‹Â?ƒ–‹‘Â? ˆ‘” ‘ˆĎ?‹…‡ Š”‹•–Â?ĥ ’ƒ”–‹‡• ƒÂ?† ˆ‡•–‹˜‡ ‰‡– –‘‰‡–Š‡”•Ǥ Dz ƒ•– Â›Â‡ÂƒÂ”ÇĄ ‘—” Ď?‹”•– Š”‹•–Â?ĥ ’ƒ”–› ™ƒ• Š‡Ž† ‘Â? –Š‡ •‡…‘Â?† week of November, and from that point onwards it can be insanely busy,â€? laughs Domnic. And he’s not wrong. Last year, there was a 35–40% increase in sales

†—”‹Â?‰ ‡…‡Â?„‡”ǥ ĥ …—•–‘Â?‡”• Ď?Ž‘…Â?‡† –‘ the restaurant. And while they’re there, they tend to splash out and indulge in more premium offerings such as the lobster dishes, cocktails, sparkling wines and champagnes.

To make sure that the restaurant can cope with increased demand, he starts to recruit temporary staff to cover busy periods. “When it’s busy, I need 22 staff front of house to ensure every customer receives the service that we pride ourselves on,� admits Domnic. And, even though the staff are only with the company for two months or less, they still need to complete rigorous training so they can answer any questions. “We need all our staff to have in-depth product knowledge and even when they’ve been trained, we don’t let them front of house until they’ve completed work behind the scenes so we know that they can

CATERER CONNECTIONS NOV/DEC 2017

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Pr ϐ

General manager Domnic Norunha prides himself on delivering exceptional service

FACT FILE

180 COVERS REMEMBER THAT STAFF ARE YOUR BEST TIP ASSET. INVEST IN TRAINING THEM WELL AS THEY REPRESENT YOUR BUSINESS EACH TIME THEY SERVE A CUSTOMER

45 SATURDAY STAFF FOR A

EVENING SHIFT

500 COCKTAILS

SOLD PER WEEK

40%

EXPECTED SALES UPLIFT AT CHRISTMAS

deliver the best possible service,” says Domnic.

This makes sense as the restaurant can be incredibly fast-paced. “One Saturday we served an astonishing 438 covers between 5pm and 10pm,” remembers Domnic.

“Every single diner left happy, which is testament to the hard work of our staff.”

Being in such high demand, it’s no surprise that Asha’s prioritises its

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CATERER CONNECTIONS NOV/DEC 2017

Ǥ

decisions about what to do the following year. “By September, all our menus are ϐ printed,” says Domnic. “By the end of October, our stock has all been ordered and we can then turn our attention to delivering the quality of food, drink and service that our customers expect from us.”

2,000 MEALS SERVED

PER WEEK

Download the Christmas Party brochure at

www.premierfoods.co.uk

Cost sector

CATERING FOR A happy

Christmas

Our guide shows how you can create Christmas magic on a budget by adding some bottom-line-friendly festive sparkle hile Christmas is a time for joy, it’s also a time when your budgets can get put to the test.

Follow a few tried-and-tested money-saving tips and, when in doubt, just sprinkle cinnamon on it.

Works every time.

We all know that Christmas is a special time for those in the cost-sector catering business, requiring a special patience, a special eye on budgets, and a special attention to stress. And let’s face it, when it comes to job satisfaction, what could be better than bringing festive cheer to your customers during the Christmas period?

But Christmas is a time when, traditionally, the cost sector faces its tightest squeeze – on resources and budgets. How can you add value and still approach the new year solvent, stress-free and, well, sane?

It’s simple... we’ve spoken to our friends in the foodservice industry, rounded up the hard-won experience of chefs, catering managers and suppliers, simmered it all over a low heat and reduced it into a must-read menu of tinsel-covered tips.

W

CHRISTMAS MULLED WINE

The traditional winter warmer INGREDIENTS 6 lemons 4 large oranges 3 bottles of red wine A handful of cloves 3 cinnamon sticks 200g caster sugar 200ml cranberry juice – to taste 1 pint water METHOD Peel the zest very thinly from the citrus fruit and save with the squeezed juice. You can slice and save a few pieces of the fruit for garnish.

Pour the wine, 1 pint of water, peel and juices into a pan, add cloves and cinnamon, and simmer. Cover and simmer for an hour, then add sugar.

Strain and serve warm.

1 2

SERVES

18–20

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Cost sector

POTATO PANCAKES

Transform leftover mashed potato into these tasty treats, guaranteed to go with everything INGREDIENTS 250g cold mashed potato 75g plain flour 1 tsp baking powder 2 eggs 125ml milk 1 rounded tbsp finely chopped chives 1 tsp sunflower oil Knob of butter Sour cream (optional) METHOD Sieve the flour and baking powder onto the leftover mashed potato. Whisk the eggs and milk together and add to the potato. Add the chives. Whisk the mixture until smooth.

Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve with a dollop of sour cream.

1 2

3 SERVES

12–15

Call it our early Christmas gift to you.

Well, we didn’t know what else to get you...

Plan, plan, plan

If you haven’t already done so, decide on your festive menus as soon as you can. The sooner you know, the sooner you can buy in bulk and take advantage of early season offers. And don’t just plan for the big day, think about the run up and the family get-togethers too. Often, it’s these early season events that are the busiest – with many people opting to join their relatives for Christmas Day itself.

Staff up accordingly

Christmas is often a time when your team will want to take their holiday, so make sure you’ve hired and road-tested any temporary workers in plenty of time before

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CATERER CONNECTIONS NOV/DEC 2017

the big rush kicks in. The sooner they’re up to speed with all of your systems and ϐ ability, the sooner you can work like the ϐ Ǥ

Know what you’ve got

Now’s a good time to take a proper, detailed inventory of what’s already in your store cupboard. If Christmas is a time when you splash out on items you wouldn’t normally buy throughout the year, it should also be a time when you can get creative with the things lingering at the back of the larder.

Don’t make the mistake of accidentally ordering something you’ve already stocked up on. Those jars of cannellini beans make a tasty party dip and now’s the time to turn all that excess cooking chocolate into mousse.

Get your customers to do the work!

Save a little time and add a festive bustle.

Arrange a competition to bake and decorate a gingerbread house. Not only does it save you having to do it but even if the results are wonky, they’ll still be loved, and, crucially, enjoyed with an afternoon cup of tea. Or how about a napkindecorating afternoon? Buy cheap white napkins, get some Sharpies and encourage your customers to get creative, with a nice cake for the winner.

Be creative with cheaper cuts

Smoked salmon might be a popular choice for your Christmas menu, but it can be an expensive option. Cheaper and just as delicious (and easier to eat) is a homemade smoked salmon pâté, made with créme fraiche, dill and smoked salmon

Cost sector

VEGETABLE BIRYANI

Bought too many veggies? Use ‘em up in this cost-effective, tasty dish INGREDIENTS 2 tbsp vegetable oil 1 small cauliflower 2 large sweet potatoes 1 large onion, sliced 1 litre hot vegetable stock 3 tbsp hot curry paste (we’d recommend Madras) 1 red chilli, seeded and finely chopped Large pinch of saffron strands 2 tsp mustard seeds 500g basmati rice 140g trimmed green beans, halved Juice of 2 lemons Coriander leaves, a handful METHOD Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all of the vegetables, except the beans, to the tin, stirring to coat them in the hot oil.

Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed.

Stir in the lemon juice and check the seasoning, then scatter over the coriander.

Serve with poppadoms, raita and chutney.

1 2

3 4 SERVES

6

trimmings. Or, why not make some chicken liver pâté – always a crowd-pleaser when served with toasted buttered brioche or melba toast, that’s not only cost-effective but also simplicity itself to knock together.

Avoid waste as much as you can

Get your bookings in order so you know who’s coming for dinner. That way, you can buy and cook exactly what you need. And you can produce some of the items ahead of time to ease the pressure. And talking of waste, simmer that turkey carcass with

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CATERER CONNECTIONS NOV/DEC 2017

some celery, leek and parsley. Season well and you’ve got the best stock, or soup, money can buy – for just pennies.

Make your booze go further

Everyone is fond of a Christmas tipple, but this can come at a cost. One really smart way to stretch the alcohol budget is to make a spiced Christmas punch or mulled wine. You can also get away with using cheaper wine this way too. A £4 bottle of red tastes a lot better with spices, citrus and cinnamon.

Spice up your leftovers

Even with the best planning, you’ll have leftovers. This is when you make good with your spice mixes. Curries, stir-fries and pasta bakes will willingly take your leftover turkey, carrots, sprouts and potatoes. Try a mild massaman curry – stir chunks of potatoes and turkey with coconut milk, peanuts and a Thai curry paste. Or peel ϐ for a cabbage-y crunch. Left-over mash? ϐ ǡ ϐ into potato cakes. Delicious!

ON deal in your local landmark depot,

STOCK UP NOW! Quaker Pots are worth a

whopping ÂŁ22.3mm growing at +2.7%

Tropicana have the

best-selling single serve juice*

vs. YA (Value Sales) Quaker have a

69% share

of the total Pots market

Source *ACNielsen ÂŁSales Total Coverage MAT TY WE 15.04.17

Make a difference

CAN YOU

make a difference

THIS CHRISTMAS?

As the saying goes, Christmas is the most wonderful time of the year. However, for some it’s the very opposite. Now is the ideal time to think about how you can make a difference

hile for many the festive period is a time for indulging and having the best time with family and friends, there are many who won’t be able to do either. Did you know an estimated half a million people will resort to using food ϐ ǡ ϐ

W

sleeping rough on the UK’s streets?

As Christmas is indeed the season of ǡ ǯ Ǥ ǫ the food and drink industry, you are in a

ǯ this Christmas.

Charity boxes on tills

The easiest option is the simplest of all.

ǫ

Ǥ

pots for free or provide a free template to Ǥ ǡ

Ǥ ǯ ǡ ǯ than £1.

26

CATERER CONNECTIONS NOV/DEC 2017

Cater for a charity event

ǫ

the UK to raise funds for and awareness of Ǥ ǡ ǫ

ǯ make a loss.

Donate unwanted food to homeless shelters

ϐ and, rather than letting it go to waste, donating it to a homeless shelter? This Ǧ foods that soon you will no longer be able Ǥ

donations and be able to make use of the food you no longer need.

Offer free Christmas Day meals

ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย or Boxing Day to those who may not have anyone to spend the day with or have ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วค ย ย ย ย ย ย ย ย ย ย ย วก ย ย ย ยฑ ย ย ย ย ย ย ย ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย Christmas Day to offer a free meal and a drink to anyone who would otherwise spend the day alone or going hungry? Not only will this provide a lifeline for those who need it but it will also tell your ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วฏย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วค

A little something extra

ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วค ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วฏย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย on Christmas Day with a free treat for the residents who donโ t have any visitors, ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย

ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วค ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วซ ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วก ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย วค ย would be a great opportunity to involve the ย ย ย ย ย ย ย ย ย ย ย ศ ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย to serve those eating?

AN ESTIMATED HALF A MILLION PEOPLE WILL RESORT TO USING FOOD BANKS THIS CHRISTMAS CATERER CONNECTIONS NOV/DEC 2017

27

On-trade

GET THE

party STARTED

At Christmas, customers like to trade up when it comes to their tipples so take advantage of the festive spirit

28

CATERER CONNECTIONS NOV/DEC 2017

or anyone working in bars, restaurants, pubs and clubs, Christmas isn’t just the most wonderful time of the year, it’s also the busiest. And, if you play your cards right, it can also be the most lucrative as customers are happy to splash the cash on a taste of luxury when it comes to food and drink.

F

Indulgence

We know that Christmas, with its glitter, tinsel and festive tunes, is a time when customers like to indulge. Regardless of whether it’s a night out, a romantic dinner ϐ ǡ likely to trade up and try a more luxurious option than at any other time of the year.

“Christmas is a time when premium brands really shine,” said Pernod Ricard’s customer business manager James Bremner. “Whether this is wines, lagers,

soft drinks or spirits, it’s essential that you have premium products on offer. Vodkas, Ǧϐ winners during the winter, so make sure you promote your premium products and upsell where you can.”

Upselling products is a huge opportunity in on-trade outlets where bartenders and waiting staff should be trained to encourage customers to try premium spirits. To do this effectively your staff need to know the products well and have the ϐ why this particular drink would be a great option for the customer to try. “It’s all about offering customers an experience, rather than a product,” says James.

Experiment

When it comes to indulging in a premium offer, customers often stick with what they know, such as a refreshing gin and tonic,

OF COCKTAIL DRINKERS ARE LIKELY TO REVISIT YOUR VENUE. COCKTAIL FANS ARE ALSO MORE LIKELY TO OPT FOR COCKTAILS CONTAINING BRANDS THEY KNOW AND RECOGNISE. THEY’LL ALSO SPEND MORE IN THE PROCESS

67%

CATERER CONNECTIONS NOV/DEC 2017

29

On-trade

a tried-and-tested bottle of wine or champagne or their favourite spirit.

An ideal way to encourage customers to try something new is in the form of a cocktail or two.

According to recent research by leisure market consultants CGA Strategy, the cocktail market is now worth half a billion pounds each year. Cocktails are in such demand that a staggering 400,000 cases of spirits are used in cocktails each year. The mojito remains the number one choice for thirsty customers, with the porn star martini hot on its heels. The espresso martini is the most popular newcomer on the cocktail hitlist.

Trading up

The average on-trade outlet stocks four vodka brands which usually comprises one standard and three premium brands. A recommended range could consist of Smirnoff Red as the standard option with an upsell to Absolut Blue. For more high-end venues, Absolut Blue would be the perfect vodka to have as your pouring

OF UK CONSUMERS CHOOSE A COCKTAIL BASED ON THEIR KNOWLEDGE OF THE SPIRIT BRAND INGREDIENTS

75%

30

CATERER CONNECTIONS NOV/DEC 2017

spirit with an extended range including the likes of Grey Goose and Belvedere.

This clear pricing ladder can help guests trade up to more premium brands when they want to treat themselves or if they feel that a premium brand is better suited to their experience.

Show it off

Visibility is key to highlight your great range and specialist serves. Offering a ‘cocktail of the month’ alongside cocktail menus listing all premium spirit ingredients placed on all tables or even speciality menus of gin or vodka, each served differently, is a brilliant way to drive up sales. However, the best advertising that any on-trade outlet can access is the recommendation of their staff.

CGA’s research shows that 55% of cocktail drinkers ask bartenders for advice on what to try. Just make sure your staff understand the ingredients.

While it might sound simple, the key driver is taste. At a time when you know customers are looking for a more premium offer, it’s essential that you list all the brands you have on offer. Place them at eyeline in your bars, and showcase all ingredients in your cocktails. This is essential if you need to justify a higher price tag as 86% of consumers say they are much more likely to try a cocktail if they have heard of the spirit brands.

Create your own

To really stand out from the crowd, why not create your own cocktails? Though James does

CONSUMERS IN THE UK DRINK SPIRITS OUT OF HOME, BUT ONLY 9M DRINK COCKTAILS – THIS REPRESENTS A HUGE OPPORTUNITY IN THE ON TRADE

20M

issue a warning. “It’s essential that you understand the purpose of each ingredient,” he says. “Start by recognising what your customers are looking for. A ϐ ϐ ǡ herbs and spices, and plenty of ice.” Twists on classic cocktails also can be fantastic such as a Cosmopolitan with Absolut Citron or a Metropolitan with Absolut Kurant.

While they may look like an elaborate ϐ ǡ ϐ Ǥ a garishly coloured paper umbrella may not contribute anything to the enjoyment, fresh herbs such as rosemary, thyme, basil and mint are becoming hugely popular in cocktails. The rising popularity of more unusual gin and tonics is a great example of this.

And don’t forget your glasswear. Serving cocktails in copper containers, bespoke tea cups, frosted glasses or the classic cocktail glass, is guaranteed to deliver the wow factor and encourage customers to come back for more.

S AL L ES S O F PR R E M I UM M SP P IRITS S A RE GR R O W IN N G IN N T H E O N TRA A DE E W IT TH I N EVE E RY N O W S PE E N T O N PRE E MII U M* DRIVE YOUR SALES AT CHRISTMAS WITH PREMIUM MIXED DRINKS AND COCKTAILS TO CAPITALISE ON THE GROWING TREND

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DIGIT

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UNLOCK THIS OPPORTUNIT Y WITH...

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On-trade

TIME FOR A tipple? he lead up to Christmas and new year should be a time when bars and restaurants are packed with punters, all looking to celebrate Ǥ ϐ parties to friends and family festive get togethers, everyone’s looking for something special and with cocktail sales soaring in the on-trade, why not splash out and add a touch of sparkle designed to delight?

And it’s not just your customers who’ll ϐ ǡ your bottom line will get a boost too. The cocktail market is now worth half a billion pounds a year, an increase of 10% from last year. ϐ the changing seasons, it’s essential that you offer a range of cocktails, mocktails ϐ the occasion, so we took the advice of the experts at Pernod Ricard. Each is a twist on a classic and is guaranteed to get any party started.

T

ESPRESSO MARTINI

MANGO CAIPIROSKA

INGREDIENTS 1 2/3 parts Absolut Vodka ½ part Kahlúa 1 2/3 parts cold espresso coffee 1 1/3 part simple syrup (see recipe) 3 whole coffee beans

INGREDIENTS 50ml Absolut Mango Vodka Quarter of a lime, sliced Quarter of an orange, sliced Dash of bitters (optional) 2 tbsp caster sugar Mango slice

METHOD Fill a shaker with ice cubes. Add all ingredients, shake and strain into a chilled cocktail glass. Garnish with the coffee beans and serve.

METHOD Muddle the fruit and the sugar together before adding to a tumbler. Add crushed ice and mix together. Garnish with the mango slice and serve.

SERVES

1

What is simple syrup?

Simple syrup is often used in cocktails, adding a touch of essential sweetness without any grittiness. In a small saucepan, bring one cup of granulated sugar and one cup of water to the boil. Simmer for three minutes or until the sugar is dissolved.

Remove from the heat and cool. This go-to recipe will keep refrigerated for a month.

O For a full list of great cocktail ideas,

photos and videos visit http://www. absolutdrinks.com

VODKA IS USED IN N NEARLY TWO-THIRDS R OF RDS COCKTAILS WHICH SHOWS W WS HOW VERSATILE IT IS DID YOU KNOW?

32

CATERER CONNECTIONS NOV/DEC 2017

SERVES

1

December is a time for indulgence and celebration, and what could be a better way to cash in on the festive action than some seriously classy cocktails?

THE PEARFECT SPRITZ

RUM OLD FASHIONED

INGREDIENTS 50ml Absolut Pear Vodka 15ml elderflower cordial 50ml cloudy apple juice Lemonade top Apple slices, fanned Cubed ice

INGREDIENTS 60ml Havana Club 7 year old 10ml sugar syrup 2 dashes of Angostura Bitters Orange slice, twisted Cubed ice

METHOD Mix the ingredients together before serving over ice. Garnish with the fanned apple slices and serve.

ORANGE AND CRANBERRY SPRITZ INGREDIENTS 500ml smooth orange juice 500ml smooth cranberry juice 400ml sparkling elderflower drink

METHOD Add all ingredients to a mixing glass and stir before pouring over ice into a tumbler. Garnish with the orange twist and serve.

METHOD Mix together the orange juice and cranberry juice in a large jug. Pour in the sparkling elderflower slowlyy as it will fizz up up. p. Mi p.

Mixx together toge g the he er and and d serve ser se errve e iin n tal ttall all glasses glas lassses lasses es with w th ice. wi ice e.

SERVES

4

SERVES

1

SERVES

1

CATERER CONNECTIONS NOV/DEC 2017

33

J.J Whitley, now available

F A M I L Y

D I S T I L L E R S

Quick serve

The most

wonderful time of

the year Christmas is almost upon us and there are plenty of ways for you to cash in on the festive period, secure some quick and easy wins and seriously impress your customers in the process

s a caterer, it’s important to really stand out from the competition Ǥ ϐ ǡ you have to consider the essentials. We’re thinking Christmas crackers (but the good ones. It’s always worth spending just a little bit extra on crackers to impress your customers when they get something other than the plastic paperclip or that fake moustache thing), Christmas hats and, of course… the Christmas tree.

A

Branching out

If you own a bar or restaurant, you can really go to town and use your imagination when it comes to the tree. Sure, you can go for the traditional tinsel with red and green baubles. Or you can do something a bit

different that will stick in your customers’ minds. You could pick a theme and decorate your tree accordingly: Alice in Wonderland, Wind in the Willows, the Grinch, The Nightmare Before Christmas… get ϐ Ǥ

Added sparkle

When you’ve got the essentials covered, it’s time to start thinking about the special extras you can include to make your customers’ experience even more memorable. Have you considered investing in a branded festive cup for your drinks-to-go offering? Or keeping a tray of mince pies close to the till and giving each customer one before they leave? Better still,

CATERER CONNECTIONS NOV/DEC 2017

35

Quick serve

promote a festive offering such as a free themed cocktail or hot drink when customers spend more than a certain amount. If you cater for a retirement home or a school, you can still adapt these ideas to suit your client base.

One key thing to remember is to make sure everything looks as impressive as possible. In the age of Instagram, many of your customers will not be able to resist the urge to snap and post a picture of a particularly unique Christmas tree, a festive branded cup or a really Christmassy cocktail. Why not encourage your ϐ underneath the mistletoe or with your tree and post it to Instagram with a hashtag of your choice? You can incentivise this by offering a free festive hot drink for the best ϐ Ǥ

Seasonal syrups

Seasonal syrups are an absolute must for any hot drinks-to-go stand around the Christmas period and are a way to score some easy brownie points from customers. Somehow, as soon as Christmas hits, an average latte just doesn’t cut it anymore for thirsty customers who are desperate to cash in on the trend started by the giants such as Starbucks and Costa.

Here are some ϐ can try to give your hot drinks offering that extra kick: O Pumpkin spiced latte O Caramel latte O Hazelnut macchiato And you don’t have to just stop at festive coffee, oh no. You can also go to town on your hot chocolate offerings as well.

36

CATERER CONNECTIONS NOV/DEC 2017

MAKE SURE EVERYTHING LOOKS AS IMPRESSIVE AS POSSIBLE. MANY CUSTOMERS WILL NOT BE ABLE TO RESIST THE URGE TO TAKE AND SHARE PHOTOS

In 1874, ffounder and legendary southerner M.W. Heron created tthe first batch of his genuine smooth-drinking whiskey, blended with his very own fruits and spices. recipe is fitting for a whiskey that is still This original orig in the local flavour and vibrant soul of deeply rooted r one of the t most unforgettable places in the world New Or Orleans. Where there’s a party on every street, a story behind every door and a mischievous smile inviting you to be a part of it all.

EXCITING NEW LOOK, SAME GREAT TASTE

SOUTHERNCOMFORTUK.COM S SOUTHERNCOM

DRINK RESPONSIBLY

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|

Copyright © 2017 Southern Comfort. All rights reserved. S Southern Comfort is a registered trademark.

Festive planning

IN THE FIRST F O H T MON

. s a m t s i r Ch de to i u g p e t ep-by-s t s yes, r ( u 8 o 1 y 0 t 2 o d 17 an 0 We’ve g 2 s t now. a h m g t i r s i r s t h r C it sta d n a our tackling , y ) t t h u g o i r b t a tha inking h t t r a you read t s to red a e p m e i r t p t a y l be ful o It’s a gre t u o y lping leaving t u plans, he o h t i nised w a g r o d an nce a h c o t anything

Just a

thought. . .

IT’S NEVER TOO EARLY TO START THINKING ABOUT YOUR FESTIVE PLANS. IT REALLY DOES PAY TO PLAN AHEAD 38

CATERER CONNECTIONS NOV/DEC 2017

6

WEEKS TO GO Inject some festive fun into your venue. Think Christmas trees, baubles, fairy lights – anything that makes your bar or restaurant sing ‘Christmas’.

If you cater for a school, nursery or care home, make sure you have everything, from crackers to festive napkins, at the ready.

..

4

WEEKS TO GO

Customers will really be in the Christmassy mood by now, and it’s time to get that festive music playing. Have you tried a seasonal promotion? For example, a two-for-one offer on cocktails.

2

7

DAYS TO GO

Use social media to your advantage this Christmas.

Post pictures of your menus and anything else visually appealing, from fancy cocktails to festive hot chocolates. Encourage visitors to take pics and post using your choice of hashtag, helping to spread the word for next year.

WEEKS TO GO

In order to make your January evaluations a little bit easier next year, try jotting down notes as you go. Received a request from a customer for something you don’t offer?

Another customer particularly impressed by something on your menu? Make a note of it so you can be sure to offer it next year.

CATERER CONNECTIONS NOV/DEC 2017

39

Festive planning

3

DAYS TO GO

Have you got your white wine, prosecco and red wine sorted?

If you’ve paired your menu with wines, now is the time to make sure you’ve got all your alcohol stocks sorted.

Just a thought. . .

WHO DOESN’T LOVE AN ADVENT CALENDAR? CELEBRATE THE SEASON AND BOOST YOUR SOCIAL MEDIA FOLLOWING BY FEATURING A NEW PROMOTION EVERY DAY

1

DAY TO GO

Now is the time to sit back and enjoy the fruits of your labour (if you get chance!). All that preparation and planning was worth it. Hopefully starting a little bit earlier will mean that you remembered everything and thought of every possibility. If not, don’t worry, there’s always next year.

Get Christmas 2018 all wrapped up JAN/FEB

Use this time to evaluate last Christmas. What sold well and what didn’t? Use this to form a 12-month plan, starting now.

MAR/APR

Use your evaluations to start putting together those essential budgets and menus for next Christmas. Research the competition to see what they offer and how you can use this to improve your menus.

40

CATERER CONNECTIONS NOV/DEC 2017

MAY/JUN

It’s time to finalise your menus.

Have you thought about surveying your customers to see what they would like to appear on your menus? By doing this you will show your customers that you really care.

JUL/AUG

If your venue takes corporate bookings for Christmas parties, early summer is the time to start publicising your Christmas

menus across your website, social media and by placing promotional leaflets throughout your venue.

SEPT/OCT

You should be well into your booking period by now. If you need an extra push, try advertising your offering across all social media platforms. How about featuring a promotion such as ‘book now and receive a free bottle of wine’?

NOV

If your venue is a bar or café, November is a great time to offer your customers a seasonal treat in the run up to Christmas.

Mulled wine, hot buttered rum, pumpkin spiced latte or a chocolate orange hot chocolate are popular festive favourites.

DEC

It’s here! Check out the ‘Days to Go’ section to see what you should be doing…

e m Ti ne i w for

EXCLUSIVE RANGE OF ON TRADE WINES

And that’s not all. You can create your own wine list from a choice of designss

For more details, contact your local Landmark Wholesale depot

V Br alu Gre an e a d Owt fr n om

hiraz, S o t c n gnon Bla , Love Wine i v u a S From secco o r P o t sion igio a r c G c o t o y r n i P for eve e n i w a has

IN YOUR NEXT ISSUE COMING IN JANUARY… Make new year resolutions that will really impact on your business The future’s bright Make 2018 your best year yet with our great tips

Customers ba banishing the booze?

How to win during Ho Dry January

New year, new ideas It’s time to do things differentlyy

Easy peasy Simple ways to boost veggie intake

QUICK-SERVE PROFILE O LEADING INDUSTRY ADVICE O NEWS AND REVIEWS

AVAI L A B LE EX C L USIVE LY F ROM YOUR L O C A L L A N D M A R K W H O L E S A L E M E M B E R D EP O T

ϐ

1

LANDMARK CATERING DEPOT LOCATIONS

2 3

Shetland Isles

4 5 7

6

8

9 10 11

67

53 64 54 56

13

68

55

12

57 58 59

60 22 23 25 21

26

16

15 17 18

24

43

44

27

28 29 30 31 32 33

34 37 35 38

39 40

36

45

46

14

19

20

41

47 48

42 52

61 49 63

65 62

KEY

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

51 50

66

* Non-stockist of alcohol products SCOTLAND

NORTH WEST

1 2 3 4 5 6

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

7 8

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 JJ Food Service: Newcastle Blakemore Wholesale: Gateshead Blakemore Wholesale: Middlesbrough

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

44

MIDLANDS 28 29 30 31 32 33 34

NORTH 13 14 15 16 17 18 19 20

*

CATERER CONNECTIONS NOV/DEC 2017

35 36 37 38 39 40 41 42

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: Aston Cross JJ Food Service: Aston Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

43 44 45 46 47 48 49 50 51

66 Battrick’s Food Service: Jersey

Hall’s Drinks: Holywell Blakemore Wholesale: Bangor Blakemore Wholesale: Swansea Blakemore Wholesale: Cardiff Blakemore Wholesale: Newport JJ Food Service: Bristol Jones Food Solutions: Bath RD Johns: Newton Abbot Country Fare: Bournemouth

*

LONDON & SOUTH EAST 52 Brook Street Foodservice: Needham Market 53 JJ Food Service: Enfield 54 Abra Wholesale: Edmonton 55 TRS Cash & Carry: Southall 56 TRS Cash & Carry: Leyton 57 Restaurant Wholesale: Barking 58 Time Wholesale Services: Barking 59 JJ Food Service: Sidcup 60 Hi-Line Cash & Carry: Croydon 61 BWH Drinks: Maidenhead 62 Camelot: Crawley 63 JJ Food Service: Basingstoke 64 EDA Quality Foods Limited: Enfield 65 JJ Food Service: Dagenham

*

* *

*

NORTHERN IRELAND

*

67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

In season

Fresh thinking

For most, turkey would be the first Christmas food in mind, with leftovers just behind. How can you make the most of the festive bird?

HOT TURKEY SANDWICH WITH PEAS, GRAVY AND CHIPS There are times when only a good sandwich will hit the spot, and this one, using up all of your festive leftovers, is sure to be a winner on any menu.

High-quality bread makes this dish, and layer it with peas, chips and gravy for an old-fashioned treat.

TURKEY AND NOODLE SOUP Speedy, healthy and cheap, what’s not to love? The combination of stock, carrots, noodles, peas and spring onions with turkey might sound boring but the taste is anything but. Add some sliced red chilli if you prefer a soup with a kick.

46

CATERER CONNECTIONS NOV/DEC 2017

TURKEY POT PIE This hearty pie is the ultimate comfort food. Turkey, mushrooms, leeks, carrots, celery and peas in a creamy mustard and herb sauce, topped with pastry – a guaranteed crowd pleaser.

THE

S A M T S I R R H O C OP F SH EFS CH

Use your points to redeem special rewards this Christmas at UFSChefRewards.com Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at www.ufschefrewards.com. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost.

Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.