Caterer Connections Mar/Apr 2018

Caterer

connections Mar/Apr 2018

The magazine exclusively for catering professionals

easy as pie

Get a slice of the action

Raising the bar

Mum’s the Word

Bringing mixology to the masses

How are you celebrating Mother’s Day?

Springtime

sizzle It’s National Butchers’ Week so make the most of delicious cuts, cost-effective cooking and our top tips

must-have products • latest news • inspiring best practice

Hello. . .

…and welcome to your March/April issue of Caterer Connections.

We’re shaking off the dark winter nights and getting ready for Easter and all of the egg-citing (sorry…) occasions that it brings.

We’re also preparing for Mother’s Day on page 33 which we know will be one of the busiest days of the year for many of you. You haven’t got long, so now is the time to make sure you’ve thought of everything, from your menu to your offers. And don’t forget the prosecco!

British Pie Week lands on 5–11 March 2018 and with recent research revealing that 75% of us enjoy a pie at least once a month, this is the perfect time to grab a slice of the action. For some innovative twists on the traditional dinner favourite, turn to page 36.

This issue we visit Aluna in Bristol. It was clear from the moment we stepped through the door that this is a bar that prides itself on standing out from the crowd and wowing its clientele with molecular mixology.

Find out the secrets of its success by turning to page 12.

We explore the tender taste sensation that is lamb on page 42 and look at fresh, inventive ways you can put a twist on the old favourite.

And, as you may well know, National Butchers’ Week takes place 12–18 March and this is the perfect time to make sure you’re minimising waste in the kitchen and making the most out of meat.

Have a butchers on page 28.

Happy Easter and happy reading!

’

Les & Martin s

tips for an egg-cellent spring

Social butterfly

Social media is your friend this Easter. Use it to post attractive seasonal venue pics and promote offers on your Facebook/Instagram/ Twitter. Add in an event, like an egg hunt, and you’ll be scrambling to fit everyone in.

Promotion, promotion, promotion

Stand out against the crowd by treating your customers this spring.

Think about a ‘mum’s go free’ offer for Mother’s Day or maybe a ‘free glass of bubbly’ for diners on Easter Sunday.

It’s all in the detail

Everyone knows it’s the small things that count.

Place a vase of cheery daffodils on tables and offer a small chocolate egg with kids meals.

It’s all about the tiny details.

caterer connections mar/apr 2018

03

In this issue FEATURES

12

profile: aluna, bristol Knowing how to wow a crowd is critical for success and this is where Bristol bar Aluna really comes into its own

20

sweet talking The new ‘sugar tax’ comes into effect on 6 April and will have huge repercussions. Are you ready?

24

hot, HOT, HOT Whether it’s tea, coffee or hot chocolate, hot drinks are always the popular choice

26

expert focus Tetley’s Marshall Kingston gives us the low-down on the perfect cuppa

28

meat and greet Celebrate National Butchers’ Week with our expert butcher advice on all things meat

12 20

33

mum’s the word Mother’s Day is the busiest Sunday of the year for many venues so are you as prepared as you could be?

36

Nice as pie Sweet or savoury, the pie is the eternal crowdpleaser so now’s the time to get a slice of the action

regulars

24

07

events Stand out from the crowd by getting creative with key dates

28

36 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 Head of Commercial Development Adam Turner Publisher David Shaw Contributors David Lloyd, Roy Kilcullen To advertise, please contact Les Mohammed on 07586 448 244 or Les.Mohammed@lmkcc.co.uk

08 10

News Coffee sales are hot and healthy choices are topping the menu

what’s cooking Our round-up of what’s new to add to your must-buy list

41 42

depot finder Where to find your local depot in season: lamb Nothing says springtime more than tasty, tender lamb dishes caterer connections mar/apr 2018

05

STOCK UP ON THE BEST-SELLING PREMIUM LAGERS WITH

STELLA ARTOIS: The No.1 premium lager for volume and value* BUDWEISER: The most distributed lager brand in the On Trade, ranked No.3 packaged brand by volume and value* CORONA: The No.2 best-selling packaged lager brand in the On Trade* BECK’S: Remains the No.2 premium packaged lager brand in volume, value and distribution*

BECK’S BLUE: The best-selling low alcohol brand, making up 55% of the category value and generating 11.6x as many sales as Heineken 0,0* GOOSE ISLAND: Remains the No.1 imported IPA brand, growing at 15.4% YoY* LEFFE BLONDE: The No.1 packaged traditional continental beer in terms of value* Made for

Sharing *CGA Total GB, 52 Weeks Ending 4th November 2017

Please drink responsibly. ©2018 AB InBev UK Limited, all rights reserved.

Events

in the diary

Get ahead and start planning early this March and April with our round up of the dates you should have on your radar march 2018

Just a thought…

1 St David’s Day 5–11 British Pie Week 6 National White Chocolate Cheesecake Day 11 Mother’s Day 12–18 National Butchers’ Week 17 St Patrick’s Day 20 National Ravioli Day

For British Pie Week, offer a different pie each night of the week.

april 2018 1 1 5 7 16–22 19 23

April Fools’ Day Easter Sunday National Deep Dish Pizza Day National Coffee Cake Day UK Coffee Week National Amaretto Day National Picnic Day

etto For National Amar Sour.

Day, try an Amaretto Mix together 50ml on Amaretto, 25ml lem syrup juice, 12.5ml simple white, with a dash of egg d Angostura Bitters an lemon zest.

Shake to mix and pour over ice.

Cheers!

caterer connections mar/apr 2018

07

Four is the new three

Three square meals a day seems to be history as more and more people are squeezing a smaller fourth meal into their day – a trend that looks set to continue during 2018.

As our lives get faster and busier, it seems people are grabbing a quick bite to eat to keep them going. Whether it’s an extra sandwich, energy-boosting soup or protein-packed salad mid-afternoon, this fourth meal could well be an avenue to explore for your customers.

Hospitality in crisis A campaign has been launched to inspire jobseekers to move into the hospitality industry.

With unemployment at a record low of 4.3% and freedom of movement across Europe set to come to an abrupt halt in 2019, a severe skills shortage for the hospitality industry has been

predicted.

Get involved with the campaign today.

Whether it’s by offering work experience or apprenticeship opportunities, or simply recruiting people of all ages and backgrounds, you and your business can make a huge difference.

get health on the menu I If you want to drive up business, it’s time to think healthy.

It seems that healthy eating choices are fast becoming a crowdpleaser. According to recent research unveiled by IGD, one-third of consumers would eat out more if more heathier options were available.

While eating out of home still plays a significant part in the national diet, the results showed that as a nation we want healthier choices on the menu. The research, which comes from an online survey of more than 9,000 people, also revealed that more than two-thirds (67%) of consumers eat out at least once a week and this would become more frequent if there were healthier options easily available.

08

caterer connections mar/apr 2018

News

Coffee sales are strong

*Source: Mintel

show a lotta support for l atte levy

If you want to lead the way, recyclable coffee cups could be the way forward after figures revealed that Brits throw away more than 2.5 billion disposable cups every year. With MPs and campaigners calling for a levy on disposable cups, it’s down to coffee shop and café owners to respond creatively.

Whether you offer travel mugs for customers to purchase or source genuinely recyclable cups, it’s time to take action. If new cups aren’t an option, could you offer customers a discount if they bring in their own cup?

The humble coffee bean is making more headlines as it’s reported that the UK coffee shop industry is getting bigger, better and more fruitful. During 2017 the market grew by 7.3% in turnover to £9.6bn. The ProjectCafé2018 UK report shows a further 1,215 coffee shops have opened during the past 12 months, making a total of 24,061. Allegra has predicted the total UK coffee shop market will exceed 31,400 outlets, with a turnover of £13bn by 2022.

58%

*

of coffee shop customers Surveyed said they believe they should be offered a discount when using their own travel mugs

Luck of the Irish

It is estimated that approximately 13 million pints of Guinness will be consumed worldwide this St Patrick’s Day. O’Neills, the UK-based pub chain, has stated that its busiest

branches could get through 16 barrels of the drink in one day, a significant increase on the approximately half a barrel that the average O’Neill’s sells on any given day.

caterer connections mar/apr 2018

09

As we spring into spring, here’s our round-up of the latest must-stock products for your kitchen or bar

What ’s

cooking

BUD LIGHT In response to consumer demand, the same light taste is now available in bottles.

Following a successful launch last year, Bud Light has introduced 300ml twist-off bottles to complement its cans and draught lines.

CATERERS KITCHEN MUSHY PEAS Whether you pair them with classic fish and chips or traditional pie and mash, mushy peas remain as popular as ever.

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caterer connections Mar/apr 2018

CATERERS KITCHEN BAKED BEANS A favourite for young and old alike, baked beans are high in fibre and count as one of your five a day. Now with reduced salt and sugar, they’re healthier than ever.

WHITLEY NEILL RASPBERRY GIN AND BLOOD ORANGE GIN Bursting with bright flavours, Whitley Neill has two new stars in its line up. Raspberry Gin is packed with flavours from Scottish raspberries and balanced with juniper notes, while Blood Orange Gin contains the zesty citrus flavours of Sicilian Blood Orange.

vOLVIC TOUCH OF FRUIT

Refreshingly fruity and low-calorie, Danone’s Volvic Touch of Fruit Summer Fruits Sugar Free is made with still volcanic mineral water and delicious natural fruit flavours. caterer connections Mar/apr 2018

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Profile

All good

things. . . ... come to those who wait.

Doing something different takes time. Time to upskill your staff.

Time to get the message out.

Time to focus on being the best that you can be

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caterer connections mar/Apr 2018

P

ut the hours in, don’t rush things and the rewards are all the sweeter. It’s a philosophy that powers the newest breed of after-dark venues and it could be the recipe for your success too.

A couple of years ago, Birmingham’s swish Mailbox retail and restaurant destination saw a new concept arrive in the shape of high-end food and drink venue Aluna. Six months later, their brand of magical mixology and pan-Asian cooking made a similar splash when it washed up along the waterside in Bristol’s Broad Quay.

Heading up both locations’ surefooted launches was bar operations manager Josh Taylor. A hospitality professional for the past decade, Josh has garnered that all-important access-all-areas experience: “I started as a pot washer, spent five years as a chef, and more recently I’ve been focusing on bar work,” he explains.

caterer connections mar/Apr 2018

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FREE CASE OF GLASSWARE

Brewed in the UK

Across the range of 12x650ml NRB, 12x300ml NRB. Amstel Pint Glassware. Whilst stocks last.

Ts&Cs apply.

Profile

It’s the drinks that bring people in, and the service that brings them back.

We want people to think they’ve made the best decision they could make, just by walking THROUGH THE door

Having someone at the helm who can cast his expert eye over the bigger picture as well as the little details has proved priceless: “I’ve even written all the training manuals so I know the standards we need to be hitting in every area,” he says.

But when a venue is 80% wet led, it’s that hands-on time spent amid the stemware that’s crucial. “We knew we were taking a gamble,” Josh says, as he does his rounds in Bristol, ensuring the venue delivers the wow factor. “Bristol is a student city with lots of offer-led bars, 2-for-1s and chain venues. We didn’t want that: we’re focused on quality.”

Special brew

And so, instead of a race to the bottom, Aluna was engaged in a far more risky prospect. “We wanted to be the destination for quality cocktails in the city, and to serve food that was authentic and inspiring,” he says. “Not fast food but good food.”

And we’re not talking any old cocktail, siphoned from a pre-mixed vat of gloop in a plastic bin. We’re talking molecular mixology. The art of creating cocktails every bit as complex and confounding as an experiment in a GCSE chemistry lesson. A little dry ice here, a suspension there, plus a little vacuum distillation. These drinks are a taste of sheer theatre, taking longer to mix than they do to sip.

“It was such a night-time phenomenon, led by places such as the Alchemist in Manchester, and we thought it was time Birmingham and Bristol experienced it,” Josh says. But to do that involved educating not only the crew of bartenders, but also punters, as it’s clear from the moment you walk in that this isn’t your average bar.

In fact, if you visit when Aluna’s team of mixologists are blowtorching, whisking and mixing their masterpieces, you could be forgiven for thinking that you’ve walked in to some magical big top, where a caterer connections mar/Apr 2018

XX

Profile

magician is about to bend the laws of physics in front of your very eyes.

“The showmanship side of bartending is so important,” Josh says. “The dry ice and fire all add flavour but they all help to keep the guests entertained while they’re waiting for their drinks. Because everything is served fresh it does take more time, so making sure everyone’s in on the act helps build anticipation, instead of them just getting impatient.”

What Aluna is definitely not, is a vertical drinking establishment. “It’s never been about numbers and the churn,” Josh says.

“The drinks bring people in and the service brings them back. We want people to think they’ve made the best decision they could make, just by walking through the door.”

We wanted to offer something that felt a little bit exotic but not too scary 16

caterer connections mar/Apr 2018

Slow and steady

But, in a city where the evening economy is fuelled by promotions, wasn’t it a brave move to stick to your guns? “It’s always more challenging to try to do something different,” says Josh. “If I’m honest, Bristol took longer than Birmingham to find its place, and to hit the numbers we wanted it to make.”

And this, Josh says, led to some valuable lessons being learned along the way. “I suppose we temporarily lost our nerve, and started running 2-for-1 promotions ourselves early on,” he admits. “But it just wasn’t us. They alienated the clientele we were aiming for, and just didn’t sit well with the kind of experience we were trying to achieve.”

The knock-on effect was felt by the staff too. “When you’ve got really passionate bar staff spending five minutes on crafting the perfect Old Fashioned cocktail, and they find themselves serving drinks for half the price, it demoralises them and forces them to cut corners.

When standards slip, you must think again, especially if you’re building a brand that’s all about quality.”

And one look at Aluna’s crushed velvet wingback chairs, gilt mirrors and retro

• Fastest growing smoothie brand, RSV +91% • Contributing to 46% of smoothie growth • 6.3% share of total juices • On deal in your local Landmark depot

STOCK UP NOW Source: Nielsen Value Sales, MAT, 52 W.E. 15.07.17

Profile

FACT FILE 120 katsu chickens

per week

450 A matter of taste

It’s always more challenging to try to do something different light bulbs and it’s instantly clear that this is a place that prides itself on being a cut above the competition.

“You can understand why the city is awash with chain bars,” Josh says.

“They’re a safe bet with landlords but to succeed we knew we had to hold our nerve, and stick to our guns.”

The same is true with Aluna’s popular food offer. “We wanted to offer something that felt a little bit exotic, but not too scary,” Josh says. Based around the fusion of pan-Asian flavours with a particular emphasis on Thailand’s robust spices and creamy curries, Aluna’s menu is designed by an authentic Thai chef, with tempting

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caterer connections mar/Apr 2018

“It’s an a la carte menu but people often choose a few tapas-style starters to share with friends and nibble on over their drinks,” Josh says. “We give people the choice to plan their evening out the way they want to. Here, groups of friends share a few rounds of cocktails and leave feeling they’ve been cared for from start to finish.”

And, when you’re offering customers a bewildering array of weird and wonderful concoctions, that’s when the service really makes a difference.

“People often have preconceived opinions on what they like, and don’t like, to drink. They’ll think ‘I hate rum’, but then they’ll see this bright orange drink with smoke coming out of the top, and they’ll think, ‘I’ll have one of those’.

They try it, love it and then realise it had rum in it!”

Despite all these brave new journeys of discovery, there are some age-old truths that will always hold true and, with half a dozen more venues in the pipeline, it’s an adage that Josh keeps close: “Good service can save bad drinks but no amount of good drinks will save bad service.”

25

63 varieties

of cocktail

staff

dishes such as creamy massaman curry and the savoury smack of teriyaki chicken.

But there are nods to a more conservative palate too, such as steaks with black bean sauce, honey and soy chicken and chargrilled seabass.

mojitos per week

seventy-two

covers

£8.95

price of an

‘old fashioned’

SUGAR LEVY

Soft Drinks

KNow the

Industry

facts

WHAT’S HAPPENING

Levy

In the April 2016 Budget, the government proposed a new levy on soft drinks that contain added sugar.

This levy applies to the production and importation of soft drinks containing added sugar.

EFFECTIVE FROM 6TH APRIL 2018

HOW WILL IT IMPACT CATERERS? The Levy Facts*

LEVY IMPACT BY SERVE

What Caterers choose to do with price is at their discretion. The price tags below demonstrate the impact of the Levy on selected soft drinks if Caterers choose to maintain their cash margin and pass on the Levy in full with VAT applied.

£0.05

£0.07

Mid levy 18ppl

£0.07

£0.32

£0.43

High levy 24ppl

1.5L (PET)

what can caterers do?

OFFER CHOICE

REVIEW YOUR

RANGE

High levy 24ppl

330ml Can

Mid levy 18ppl

PASS ON THE LEVY

£0.14

High levy 24ppl

200ml PET

What Caterers choose to do with price is at their discretion. One of the Levy’s objectives is to encourage consumers to consume a broader range of low and no sugar soft drinks.

It is our recommendation that where the Levy is applied to a product, it should be passed on to the price the consumer pays but that’s up to you.

Mid levy 18ppl

£0.10

High levy 24ppl

The levy will be applied to drinks with added sugar.

Dairy and Pure Juice drinks will be exempt.

£0.11

Mid levy 18ppl

MUST STOCK!

With the impact of Levy on costs, caterers should review their soft drinks range to make sure you’re stocking a range of great tasting, fast-selling no and low sugar products. See across for must stocks.

Consumers will still demand added sugar soft drinks as a treat within their balanced diet and lifestyle.

Continue to stock added sugar products but ensure your soft drinks menu reflects the shift in consumer demand.

Meal Deal Packs: Pepsi MAX 330ml, 7Up Free 330ml, Tango Orange 330ml. Trade-up packs: Pepsi MAX 500ml & Pepsi MAX Cherry 500ml, 7Up Free 500ml, Tango Orange 500ml, Fruit Shoot Apple & Blackcurrant 275ml.

Family Meal Packs: Pepsi MAX 1.5L, 7Up Free 1.5L,Tango Orange 1.5L.

500ml (PET)

£0.43

Mid levy 18ppl

£0.58

High levy 24ppl

2L (PET)

GENUINE GB PRODUCT

Soft Drinks Industry Levy

t e e Swtalking

With the Soft Drinks Industry Levy coming into force in April, now is the time to make sure you’re prepared for what it means and how it’ll affect you and your business

T

here’s been talk of a ‘sugar tax’ for a few years but now the time has finally come. Targeting sugarsweetened soft drinks, the Soft Drinks Industry Levy will soon mean a rise in the price of many firm favourites as products are taxed based on how much sugar they contain.

So, want to know how it affects you?

There are two bands proposed: one applies to soft drinks with five or more grams of sugar per 100ml; the second applies to soft drinks with a sugar content over eight grams per 100ml.

If a venue is selling 200 x 500ml bottles per week of full-rate levy products, the annual soft drinks cost increase would be £1,248.

Pure fruit juices and milk-based drinks, as well as those below the sugar content threshold, are exempt.

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caterer connections mar/apr 2018

the levy will be introduced

The levy is expected to raise around £385 million a year, which will be invested in programmes to encourage children to enjoy physical activity and balanced diets.

Manufacturers have reduced the sugar content in many products to avoid the levy, however some products, such as Coca-Cola and Pepsi remain the same so will attract a price increase. Make sure your staff know about the levy so they can explain this increase to customers.

Sugar levies have already been introduced in several other countries including France, Finland, Hungary and Mexico.

There are

nine

teaspoons of sugar in a single 330ml can of cola which is more than a five year old’s recommended daily intake of sugar

60

public health organisations have called for a tax on sugary drinks

£35 million

per year – the cost to the NHS of tooth extractions for under 18s

£6 billion – the estimated cost to the

NHS of obesity-related issues

On average, children consume

three times the recommended level of sugar

54.3% of soft drinks at major retailers are potentially taxable how you CAN prepare

l Start stocking up now on a range of soft drinks exempt from the levy as this area is likely to see huge growth following its introduction. l Educate your customers and staff on the introduction of the levy. If your customers know that you’re supporting a movement that essentially will help the country, they are more likely to back you by investing in your low-sugar or no-sugar products. l For more information visit www.gov.uk/guidance/ soft-drinks-industry-levy

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21

KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.

WE’RE SERIOUS ABO We offer a one-stop snacking solution with an extensive portfolio of leading name brands including favourites such as McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.

KP - The le ading nut br and in the UK *

POM-BEAR - Gluten fr ee snackING

oops Hul a H lling t Se Fa stes nack s Scale S * Br and

*AC Nielsen Data Impulse Market MAT 04.11.17.

Now Available!

NEW Nuts On-the-Go Pack Formats

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

e McCoy’s - Th t cu ge No.1 rid * d an br ps is cr

There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a tough business decision.

Whether you are on-trade or off-trade, and whatever your outlet type, size or location, we are committed to working with you to make the most of your crisps, snacks and nuts sales potential and help your snack sales thrive!

KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.

UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar†.

KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers.

...and you should achieve your share of those sales.

The right You r ange for Core Range

Premium Niche 5 lines

Penn State Pretzels Sour Cream & Chive

KP Salted Peanuts

Extended Range

KP Dry Roast Peanuts

KP Cashew Nuts

Brannigans’ Roast Beef & Mustard

Traditional 7 lines

McCoy’s Cheddar & Onion

McCoy’s Salt & Malt Vinegar

Big Hoops BBQ

McCoy’s Cheddar & Onion

Penn State Pretzels Original Salted

Brannigans’ Smoked Ham & Pickle

McCoy’s Salted

KP Salted Peanuts

McCoy’s Salt & Malt Vinegar

KP Chilli Peanuts

McCoy’s Flame Grilled Steak

KP Dry Roast Peanuts

McCoy’s Salted

McCoy’s Flame Grilled Steak

McCoy’s Hot Mexican Chilli

KP Chilli Peanuts

McCoy’s Sizzling Prawn

Big Hoops Salted

KP Cashew Nuts

KP Salt & Penn State Penn State Vinegar Pretzels Pretzels Sour Peanuts Original Salted Cream & Chive

McCoy’s Hot Mexican Chilli

McCoy’s Sizzling Prawn

KP Chilli Peanuts

Family 9 lines

KP Salted Peanuts

Pom-Bear Original

KP Cashew Nuts

Penn State Penn State Pretzels Pretzels Sour Original Salted Cream & Chive

Skips Prawn Cocktail

KP Dry Roast Peanuts

GET SERIOUS, ORDER TODAY TO MAXIMISE YOUR SALES!

CGA Peach Consumer research 2014.

Big Hoops Salted

†

Big Hoops BBQ

Cost sector

Fancy a

cuppa?

Hot drink sales are soaring, and so is your opportunity to warm up your bottom line

W

e’re famous for being a nation of tea lovers, with ‘a proper cuppa’ frequently listed as one of the things us Brits just can’t live without (along with the Queen, our smart phones and Netflix, of course).

And we don’t just love a brew in the comfort of our own home. It’s estimated that as a nation, we consumed 3.1 billion cups of tea in cafes, restaurants and coffee shops last year, a trend that is predicted to keep rising with figures showing that the

24

caterer connections Mar/Apr 2018

UK out-of-home tea market has grown by 13.6% since 2015.

It’s not just tea that’s storming the hot beverage sales either, as data reveals that we drink a whopping 3.8 billion cups of coffee away from home every year. This presents caterers with a key opportunity to assess your current hot beverage menu and explore any untapped avenues.

An apple a day

We’re becoming an increasingly healthconscious bunch, with millennials

especially pushing new health trends forward. If you’re catering for hospitals or care homes in particular, it’s important to make sure you’re promoting healthier options to your customers who may be completely unaware of the benefits of branching out on their usual choice of hot beverages.

Peppermint tea, which is known to soothe stomach upsets, reduce stress and aid healthy digestion, has seen a growth of 11.8%, whereas herbal, green and fruit teas, which have been consumed for their

SERVES

6

Easy Peasy Mocha Cocoa Ingredients: 6 cups milk 6 tablespoons cocoa 6 tablespoons brown sugar 3 tablespoons ground coffee 3 teaspoons vanilla extract Directions: Heat all ingredients in a small saucepan and whisk until steaming.

Strain and pour

health benefits for centuries, are growing at 9.6%, 3.9% and 0.7% respectively.

Camomile tea in particular is known for its ability to treat insomnia, boost immunity and treat the common cold. Who knew?

It’s not just tea that can be healthy. Give your coffee a health overhaul by making it with organic beans and filtered water. If you avoid artificial sweeteners, refined sugar and artificial creamers, you can really help customers who are watching their health and their waistlines. We all know that an Americano is a heathier choice than

a latte, and sugar-free syrups are a no no for the health-conscious coffee drinker.

And that’s not all. Did you know that a caffeine-packed pick-me-up can also also help protect against Type 2 diabetes, liver cancer and Parkinson’s disease?

Why not let your customers know?

Tune into the needs of your customers by making sure these healthy options are on the menu. You could even feature a ‘hot drink of the week’ to encourage fans of the traditional cuppa or frothy coffee to branch out and try something new.

Sweet enough

If you want to spark your customers’ imagination, syrups (which can be sugar free) are the perfect way to brighten lattes, cappuccinos and hot chocolate and can offer customers an added treat. There are a multitude of flavours to choose from: gingerbread, hazelnut, vanilla, caramel, chocolate, salted caramel and more.

And don’t forget the firm favourites: marshmallows and cream are the perfect choice for those wanting to be slightly more indulgent with their hot chocolates. caterer connections mar/apr 2018

25

Expert focus

A

s a nation, Britain has been built on tea and it remains a national treasure to this day. From a cup of tea in a local café to a strong brew to kick-start the working day, tea is now a key driver of the hot beverage category out of home with year-on-year occasion growth doubling from 1.6% to 3.6% during 2016 and 4 billion out-ofhome occasions across the year.

Black tea is responsible for the majority of the out-of-home tea market, equating to 81.9% of tea sales, with Earl Grey and English Breakfast blends top of the teas.

When we advise on what teas venues should stock, we always recommend the award-winning Tetley English Breakfast blend, crowned the winner of the Tea and Hot Chocolate category in The Caterer Product Excellence Awards 2017.

Start the day right

As 18% of all breakfast occasions out of

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caterer connections mar/apr 2018

C

home involve tea, Tetley launched the Breakfast Guide, an inspirational tea and food guide for five key foodservice sectors: café, pub, hotel, workplace and higher education. This guide is bursting with ideas and insight into the breakfast market, with advice from leading industry catering professionals and innovative menu ideas.

This guide can be downloaded at www. tetleyteaacademy.co.uk/tetley-s-boomingbreakfast-guide

Hydration, hydration, hydration

We know that health remains a key trend and consumers – in particular millennials – are becoming increasingly health conscious. Tea is often chosen for its health and thirst-quenching benefits and a refreshing cuppa can help to hydrate the body and plays an essential role in improving health and well-being. By promoting these benefits to your customers, you can really tap into the health-conscious trend.

In 2016, tea sales topped

£810 * million

M

Y

CM

MY

CY

CMY

K

Tetley Tea Masters

With tea being an integral part of any hot beverage menu, it’s important that staff have the knowledge and confidence to provide advice on the variety of tea blends on offer. In 2016, Tetley launched Tea Masters, a free online tea training platform, designed especially for the catering industry. It was developed to explain more about tea and the importance of understanding tea types by Tetley to share its 180 years of tea expertise with foodservice operators.

Something that’s so often overlooked is critical for a customer: asking ‘how do you like your tea?’ will ensure you’re able to offer them the perfect serve. Consider conducting a team tea-tasting session, highlighting the importance of the tea occasion while encouraging your staff to engage with customers. Rregister at www. tetleyteamasters.co.uk and start your journey to becoming a tea master.

*Source: MCA Allegra OOH Tea Data June 2017

We grabbed a few moments with Marshall Kingston, Senior Brand Manager – Out of Home at Tetley, to talk to him about all things tea

*IRI MAT DECEMBER 17

National Butchers’ Week

Waste not This National Butchers’ Week, we look at ways to ensure you can make the most out of your meat offering

want T

SERVES

12

tasty pulled pork

prep: 15 mins Cook: 4–8 hours Ingredients Boneless shoulder of pork about 2 ½ kg) 2 tsp smoked paprika 2 tsp ground cumin 2 tsp pepper 2 tsp brown sugar 2 tsp salt 2 medium mugs of cider A mug of smoky barbeque sauce

Method Mix together 2 tsp each of smoked paprika, ground cumin, pepper and brown sugar, plus 1 tsp salt. Rub over the pork.

Place pork in a large casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook at 150C/130C fan/gas 2 for anywhere between 4 and 8 hours until falling apart. If pork gets dry, add another mugful of cider.

Take out of the oven and place meat (not liquid) in a big dish. Remove skin and fat, then shred the meat.

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caterer connections mar/apr 2018

his issue, we’re celebrating National Butchers’ Week which runs from 12–18 March 2018. This is a great chance to show off your creativity and try and new and tasty recipes on your customers. It’s also an ideal time to evaluate the meat you are using in your kitchens and to assess whether you are utilising it to its fullest potential.

With latest figures showing that the UK throws away a shocking £13bn of food each year, those in the foodservice industry are in a prime position to ensure that they are getting the most out of their meat, which will not only reduce national food wastage but also help caterers on a tight budget.

Paul Loader (pictured right), in-house butcher at Jones Food Solutions, advises on how you can get the most from your meat offering: “It makes a lot of sense to be thrifty and inventive when it comes to leftovers and there are so many simple ways to make sure you’re using every part of your cuts and also to make sure you’re selecting the right cuts of meat for your budget. Not only is it good for the planet, but it’s also good for your bottom line.”

Saving not scrimping

Selecting cheaper cuts of meat doesn’t necessarily mean cutting corners or losing out on flavour though, as Paul continues: “You’d be surprised – often cheaper cuts are much more flavoursome than dearer cuts, it’s just a case of knowing how to cook them. Cook for a longer period of time, for example in a slow cooker, and you’ll really notice a difference.”

not Flank, chuck and blade are cheaper cuts of beef but are packed full of flavour and are delicious if cooked slowly On a shoe string

“For caterers with a smaller budget, you can make a little go a long way by being frugal with your menu,” Paul continued.

“Fillet steak is obviously much more expensive than mince beef, which is a tasty, low-cost source of protein that lets you be creative by stretching it out to three or four different meals. Think lasagne, chilli, cottage pie and spaghetti bolognese. By being creative with your menu, you can pad it out to create several meals at a much lower cost.

“English pork is also very good value for money and one of the most versatile types of meat, meaning you can really be inventive with your leftovers. Most cuts of pork can be roasted, baked or grilled. Hocks and trotters should be boiled to soften the connective tissues and then can be

SERVES

10

cottage pie

prep: 35 mins Cook: 1 hour 50 mins Ingredients 3 tbsp olive oil 1 ¼kg minced beef 2 onions, finely chopped 3 carrots, chopped 3 celery sticks, chopped 2 garlic cloves, finely chopped 3 tbsp plain flour 1 tbsp tomato purée Large glass of red wine 850ml beef stock 4 tbsp Worcestershire sauce 2 bay leaves For the mash 1.8kg potatoes, chopped 225ml milk 25g butter 200g strong cheddar, grated Freshly grated nutmeg

Method Heat 1 tbsp oil in a large saucepan and fry mince until brown.

Put rest of oil into pan, add vegetables and cook on a gentle heat until soft.

Add garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs.

Bring to a simmer and cook, uncovered for 45 mins. Gravy should be thick and coating the meat. Season well.

In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam dry for a few mins.

Mash well with the milk, butter and ¾ of the cheese, then season with the nutmeg and some salt and pepper.

Spoon meat into 2 ovenproof dishes.

Pipe or spoon on the mash to cover.

Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25–20 mins, or until topping is golden.

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caterer connections mar/apr 2018

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National Butchers’ Week

pork tip shoulder is beautiful braised, while lamb shoulder and middle neck really deliver on flavour if cooked low and very slow stuffed and roasted. Team up your leftovers with Bramley apple, and you’ve got the base for delicious sausage rolls and sandwiches, which are sure to put a smile on your customers’ faces. Or for a more substantial meal, try boiling leftover pork shoulder in a bag for delicious pulled pork.”

It also pays to know how to cook meat in the most cost-effective way, as Paul continues: “By cooking beef in a boiling bag in a slow cooker, the juice makes sure you keep the meat nice and succulent. If you have any leftover beef at the end of the night, try dicing it and making a delicious beef bourguignon.

“Transform a cheap cut of beef into a tender treat by placing a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt.

Cook until it’s charred on each side – about 5 minutes on each side for rare. If the cut is thick, you may want to roast it in a hot oven for 5 minutes after searing. Leave to rest for 5 minutes before carving.”

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SERVES

6

slow-cooked beef bourguignon prep: 15 mins Cook: 8 hours

Ingredients 1 ¾kg silverside beef, diced 100g streaky bacon, chopped 30ml vegetable oil 4 cloves garlic, minced 2 large onions, sliced 1 celery, sliced 2 carrots, finely sliced and blanched for 5 minutes 1 tbsp plain flour 15ml tomato puree 150ml beef stock 300ml red wine 350g mushrooms, quartered 1 tbsp Dijon mustard Bouquet garni 2 bay leaves Salt and pepper

Method Fry diced beef until brown and transfer to slow cooker.

Fry onions, bacon and vegetables for 5 minutes. Stir in flour and fry for a further minute.

Pour wine and stock into the pan with herbs and mustard and stir thoroughly.

Bring to the boil.

Transfer all the ingredients to the slow cooker.

Cover and cook on a slow setting for 8 hours.

Taste and adjust seasoning.

1 2 3 4 5 6

w e N Premium

Mango Chutney Sweet and Spicy on the side - or on top!

Mango Chutney is the obvious accompaniment to curries along with poppadoms and naan bread but don’t just keep it for Indian style cooking.

Liven up traditional grilled gammon with caramelised slices of fresh pineapple topped with a good dollop of mango chutney.

Spice up lamb or beef burgers by topping with red onion rings, slices of cucumber or gherkins and mango chutney.

Stir mango chutney into creamy natural yogurt to create a marbled dip for vegetable (beetroot, parsnip and carrot) crisps, tortillas or fresh vegetables.

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“We offer different meals at our Friday and Sunday carveries to suit the occasion.

On Friday’s we offer pork, gammon and turkey with all the trimmings, whereas on Sunday we offer a slightly more high quality and premium beef which proves extremely popular. The gammon also goes down well and as long as our pork has a great crackling, then our customers are happy!”

Darren Miles, The Golden Fleece

Lamb

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Consumer research commissioned by Premier Foods

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Mother’s Day

With Mother’s Day the busiest Sunday of the year for restaurants, here’s our top tips to make this year a treat for your bottom line as well as for mum

Make I Mother’s day

t’s the first big chance to set your tills ringing this year, so make Mother’s Day a real celebration. After all, we all love our mums, but especially when they can kick-start our bottom line!

When asked in a recent Google consumer survey, mums were unequivocal: a meal out with their family would be their favourite Mother’s Day gift.

So, how to get it right? The food has to be great, the drinks suitably celebratory and the prices have to hit the sweet spot.

However, your number one priority on Mother’s Day has to be customer service.

Mum deserves to feel special.

This year Mother’s Day falls early – 11 March – with a good three weekends’ gap between it and Easter Sunday, so there’s c a terer c onnec tions mar/apr 2018

33

Mother’s Day

make the most of the day, it’s important to create an environment of relaxed dining. Avoid fast food and harassed staff at all costs.

Show spring is on the way

Nothing makes us happier than the feeling that warmer days are around the corner so introduce a little spring thinking into menus (think spring lamb, vibrant colours and summery cocktails) and don’t forget those all-important tubs of miniature narcissus, hyacinth and crocuses.

Try extending the offer

every likelihood that it will be the biggest Sunday of the year for the on-trade, as it is most years, so don’t be caught out. Staff up, smile and serve each and every mum the way you’d like your mum to be treated.

Here are just a few ways in which you can make mum’s day.

Invest a little more

Pub takings on Mother’s Day rise by 50% compared to an average Sunday so those extra flourishes will be repaid with interest if you choose wisely. The more you invest in your Mother’s Day offer, the happier your customers will be and, of course, the more word will spread for future years. Think about flowers, a little gift for mums and, about getting extra staff to cope with demand.

Say it with offers

Of course, mums like to be pampered but they don’t like to see their loved ones the victims of blatant profiteering. So make it a day that even the bill-payer can enjoy.

Think about ‘kids eat for free’, or ‘free fizz for mum’ treats. And by offering set menus (say, two courses for £14.95, three for £17.95) you’ll encourage upsell.

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CATERER CONNECTIONS MAR/APR 2018

ONE FAD TIP THAT’S NOT GOING AWAY IS AFTERNOON TEA. FINGER SANDWICHES, YUMMY PASTRIES, BITE-SIZED CAKES AND PROSECCO Think of the whole family

Mums are happy when the kids are happy so don’t forget the little ones. Think about crayons and colouring books or activity sheets at each table. If they’re occupied, it allows mum to go into off-duty mode.

Even for just an hour.

Don’t rush things

It’s a busy day, but don’t be tempted to turn tables too quickly. This is about spending quality time with loved ones, not a quick pit-stop. So no matter how tempting it is to

Sunday too busy? Encourage people to make a weekend of it and incentivise lunch and evening menus on Saturday too. Could you run an offer letting the booker eat for free or create a Mother’s Day weekend event with live music or family quizzes on a Saturday evening?

Don’t complicate things

Just because it’s a busy day doesn’t mean you have to rewrite the rule book. Mum’s favourite Sunday meal is still a roast. And staples such as steak, Italian dishes and salmon are all top of the list too: so no need to get too clever in the kitchen.

Just make it tasty!

Think about breakfast and brunch...

Increasingly, families are enjoying the opportunity to gather together over a leisurely mid-morning meal. That way, they’re free to enjoy the rest of the afternoon at home or perhaps have a nice walk. Could you get creative with eggs Benedict, smoked salmon and farmer’s market sausages and extend your offer?

...and afternoon tea!

One fad that’s not going anywhere soon is the revival of retro afternoon teas. Finger sandwiches, yummy pastries, bite-sized cakes and a glass of Prosecco – it’s hardly a surprise that this is a real crowd pleaser!

And, of course, margins on cucumber sandwiches and a slice of Victoria sponge cake will make your day, too.

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18/01/2018 10:10

British Pie Week

e i p

The life of

With new research revealing that 75% of us enjoy a pie at least once a month, British Pie Week is your chance to give a nation of pie-eaters exactly what they want, so start warming your ovens

F

rom Scotch pies to Cornish pasties, steak and ale to cheese and onion, the humble pie is a cornerstone of great British cuisine.

These days, pies have gone upper crust as artisan bakers and global flavours have transformed it into food of the highest calibre. All of which means there’s never been a better time to get behind British Pie Week – 5–11 March 2018 – and do your bit to celebrate the original fast food.

“Something that unites us nationally is that, everywhere I go, people love pie,” says Sam Lacey, from the blog Pierate – the people behind British Pie Week. “On the continent they don’t share this love but in Britain, it’s something we identify with, and we all have our local favourites.”

So with this in mind, grab your rolling pin and make a pie you can be proud of.

36

caterer connections mar/apr 2018

Your customers will thank you for it and so will your margins!

But a word of warning before you do... “A pie has to be fully encased in pastry,” says Sam, “none of this casserole with a puff pastry lid nonsense. That’s sacrilege!”

Lifting the lid: the history of the pie l The first recording of a pie is from

approximately 2500 BC when the ancient Egyptians made a pastry from oats or wheat to encase a sweet honey filling. l British pies have evolved since they arrived on our shores in the 12th century.

Predominantly pastry, the meagre filling was literally buried inside the casing, known, alarmingly, as a ‘coffyn’. l The Cornish pasty’s thick ‘crimping’ enabled the meat and potato filling to stay warm for hours in the depths of the

chilly tin mines in the 17th century.

l Due to cheap cuts and local ingredients,

particularly a supply of eels from the Thames, pie popularity soared in Victorian London, even if you couldn’t be sure what they contained (as gruesomely demonstrated by Sweeney Todd).

A pie for everyone

l Don’t forget your customers with special

dietary requirements. Gluten-free flour is easy to work with but makes for a crumblier pastry. l Use soya margarine in vegan pastry mixes. It’ll make lovely, rich and crisp tart cases that are best for sweet treats. l Swapping butter for low-fat oil will reduce the saturated fat content of your pastry, and make your pie great for the health conscious. Rapeseed oil’s perfect.

It’s all about the pastry The filling’s the thing but it’s nothing without its crunchy, firm, buttery shortcrust pastry. You can buy pre-made frozen pastry that’s great to work with but it’s cheaper and oh-so easy to make it yourself.

Cold hands make the best pastry If your hands are too warm then the fat in your pastry mix is more likely to melt which will make your pastry mix too greasy.

SERVES

6

Chicken and leek pie Ingredients 500g shortcrust pastry 500g skinless boneless chicken thigh fillets 2 small leeks, sliced 300ml whole milk 50g butter 2 tbsp plain flour 1 tsp mustard (Dijon is best) 150ml single cream Tarragon 1 egg

Go Savoury

l If you’re making a savoury pie, it’s best using lard instead of butter, as it will enhance any meat flavours. lW ant to make it veggie friendly? Use vegetable shortening but be sure to add more water to the pastry because it doesn’t have the same liquid content as butter. lT ry adding parmesan cheese to the pastry mix – it adds a lovely nutty, savoury taste to tarts and quiches.

Method Chunk up the chicken and place in a pan with the leeks.

Add the milk and season well.

Bring to a simmer, cover for 10 minutes.

Cool then strain off the milk and set aside.

Put the chicken and leeks in a bowl. Melt the butter and gradually add the flour and simmer, stirring all the while.

Add the strained milk, stirring until the sauce thickens.

Add the mustard and cream and stir, before adding the chicken, leeks and tarragon. Leave to cool a little.

Line out the pie dish with pastry, having rolled it out on a floured surface.

Add the mixture, and cover the top.

Glaze with the egg and make a vent in the middle.

Bake at 190C/fan 170C/gas 5 for 25–30 minutes until golden.

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Beat it, don’t cut it Most recipes will recommend that you cut up the fat before adding the flour but if you beat your fat until soft, your pastry will crumble in the mouth beautifully. ... And relax Once kneaded, wrap it in cling film and pop in the fridge for 30 minutes.

This will allow the gluten to relax which will help your pastry roll with ease.

No one wants a soggy bottom If you’re using a lot of vegetables or ‘wetter’ ingredients, dry them out as much as possible before putting them in the pie dish.

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caterer connections mar/apr 2018

37

PLEASE DRINK RESPONSIBLY |

British Pie Week

Cherry Pie

SERVES

Ingredients 500g shortcrust pastry 2 to 3 tablespoons cold water 450g cherries, stoned and halved 3 tablespoons demerara sugar Zest and juice of a lemon A pinch of ground nutmeg

6

Method Over a medium heat combine the cherries, demerara sugar, lemon zest, juice and nutmeg.

Bring to a gentle simmer and cook until the cherries soften – around 20 minutes.

Roll out pastry on a floured surface, adding a little more water if necessary, to a 1cm thickness.

Roll enough to line the dish and make a lid.

Line the prepared pie dish with the pastry, then spoon in the warm filling.

Cover with the pastry lid and press the edges together to seal. Trim if necessary and cut two small slits in the top.

Bake at 190C/fan 170C/gas 5 for 25–30 minutes until golden.

1 2 3 4 5 6 7

go sweet l A simple egg wash will give your pie a gloriously golden finish. l To make a lovely sweet shortcrust pastry for pies and tarts, add 70 grams of sugar and one egg to every 100 grams of butter. l Make your filling the star by topping with a lattice of pastry strips to show your customers what lies beneath.

What pie...

What drink?

Pork pie…

Cider

Try something new

A quick sweep of the pies grabbing the headlines reveals that as a nation we’re more than willing to try some enticing new combinations. So try a little out-of-the-piebox thinking, such as: l Smoked salmon and avocado l Thai massaman curry with peanuts l Pork, spinach and mushroom l Haggis, neeps (swede) and potato l Butternut squash, sweet potato and goat’s cheese l Cauliflower cheese with chestnut crumble l Pear, almond and dark chocolate.

Chicken & mushroom pie... lager Apple pie...

Champagne/ Prosecco

Chicken & ham pie… IPA

Steak and ale pie...

Ale

Vegetarian pie... chenin blanc

Chocolate tart... Stout

caterer connections mar/apr 2018

39

in your NEXT ISSUE coming in may…

The right balance

How nutritiously balanced are your meals?

Make the most of everything this summer has to offer

e , love win love food

And the winner is…

We report from Landmark’s very own chef competition

Footie fever

Score this summer as World Cup mania hits

It’s a wrap

Man of the moment

Celebrate Father’s Day in style

Get inventive during Sandwich Week with fancy fillings

inspiring stories l dates for your diary l the latest industry news Avai l ab le ex c lusive 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 er d ep o t

Depot finder

Landmark Catering depot locations

Shetland Isles

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

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* Non-stockist of alcohol products SCOTLAND

NORTH WEST

1 JW Gray & Co: Kirkwall 2 JW Gray & Co: Lerwick 3 Sutherland Bros: Wick 4 Bidvest Foodservice: Oban 5 William Yule and Son: Kirkcaldy 6 United Wholesale Grocers: Springburn, Glasgow 7 Lomond Fine Foods: Glasgow 8 United Wholesale Grocers: Polmadie, Glasgow

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

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NORTH EAST 9 Blakemore Wholesale: Killingworth 10 JJ Food Service: Newcastle 11 Blakemore Wholesale: Gateshead 12 Blakemore Wholesale: Middlesbrough

NORTH 13 Blakemore Wholesale: Grimsby 14 JJ Food Service: Leeds 15 A G Parfett & Sons: Halifax 16 Fairway Foodservice: Huddersfield 17 Blakemore Foodservice: Wakefield 18 Blakemore Wholesale: Barnsley 19 JJ Food Service: Doncaster 20 A G Parfett & Sons: Sheffield

*

MIDLANDS 28 A G Parfett & Sons: Somercotes 29 Hyperama Cash & Carry: Derby 30 Hyperama Cash & Carry: Nottingham 31 First Choice: Burton upon Trent 32 JJ Food Service: Leicester 33 Hyperama Cash & Carry: West Bromwich 34 Blakemore Wholesale: Walsall 35 Blakemore Foodservice: Wednesbury 36 East End Foods: Smethwick 37 Blakemore Wholesale: Wolverhampton 38 Blakemore Wholesale: Saltley 39 East End Foods: Aston Cross 40 JJ Food Service: Aston 41 Hyperama Cash & Carry: Peterborough

WALES & SOUTH WEST

JERSEY

42 Hall’s Drinks: Holywell 43 Blakemore Wholesale: Bangor 44 Blakemore Wholesale: Swansea 45 Blakemore Wholesale: Cardiff 46 Blakemore Wholesale: Newport 47 JJ Food Service: Bristol 48 Jones Food Solutions: Bath 49 Chaffins Foodservice (RD Johns): Redruth 50 RD Johns: Newton Abbot 51 Country Fare: Bournemouth

66 Battrick’s Food Service: Jersey

NORTHERN IRELAND

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67 Express Foodservice: Londonderry 68 Drinks Inc: Belfast

Southern IRELAND 69 Plassey Food Distribution: Rathkeale

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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

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caterer connections MAR/APR 2018

41

In season

Fresh

thinking Few things conjure up the taste of spring as wonderfully as lamb. Versatile, cost effective and so very, very tasty – what’s not to love?

roast with a twist Bring your lamb joint to life – mix olive oil with rosemary, garlic, capers, lemon juice and anchovies and rub in before roasting.

Serve with a combination of redcurrant jelly, orange juice and zest, and some fresh mint.

LAgunitas IPA This grassy fresh hop with fresh fruit aromas works wonderfully with roasted lamb.

moroccan lamb tagine Garlic, cinnamon, honey, mint, orange, apricots and almonds are the flavours that create those genuine Moroccan flavours. Serve with couscous, rice or tender steamed broccoli.

Waipara Hills Pinot Noir This delicous smooth red wine works perfecly with the bold, tangy tagine flavours.

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caterer connections mar/APR 2018

lamb koftas Mix lamb mince with cumin, coriander, garlic and mint.

Serve with salad, cool yoghurt and spiced flatbread for an authentic Turkish experience.

Mud house pinot noir This smooth, mellow wine is the perfect accompaniment to this traditional Greek dish.

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